Water Corned beef or gammon joint (3 gammon steaks (15cm accross) worked well and were quite cheap) 1 Swede (Rutabuga in American) Carrots Potatoes 1 onion 1 leek veg or beef stock cube Parsley Black pepper Mixed herbs Take the biggest saucepan you have and fill it half full of water and put it on the hob to boil. If using gammon or ham, chop meat into small pieces (eg 1cm cube) and remove all the fat. At to pot. Remove some of the froth that comes to the surface. Chop swede into 1cm cubes. Add to pot Chop carrots also quite small and add to pot. Chop potatoes a little larger and add to pot. Finely chop the onion and leek and add to pot. Try not to get one veg dominating. You don’t want swede soup. Also you need to get the balance right between the water and the veg. You want to be able to dunk bread into the bowl but you don’t want it too thin either. Say 55% water 45% veg and meat. If using corned beef (my favourite) finely chop and add at this stage. Add a little ground black pepper. Add crushed stock cube. May need two stock cubes if using corned beef to increase saltyness Add two teaspoons of mixed herbs and maybe three teaspoons parsley (not an exact science) Maybe add a little water to get the consistency right. (Fill nearly to the brim) Boil everything for at least an hour (you can’t overdo the boiling) Serve in a bowl. Enjoy with fresh bread and butter and maybe some cheese. To make it a little hotter, add a little ground white pepper to your bowl. The following day, leftover cawl can be brought to the boil again and eaten again. 2nd day cawl is well know in Wales for being even nicer than day 1 cawl. Day 3 cawl is also perfectly fine. I tend to throw away any leftovers on day four to be on the safe side. Also by day four you won’t want cawl. Some other tips. Celery, parsnips and also any veg chopped into large chunks makes for bad cawl (eg my mother in laws cawl) Cawl is a main meal. Two bowls of cawl with about four slices of bread is definitely not a starter. Further guidance available upon request.