I've always deemed it important to learn about local food heritage.
Traditional dishes are made of produce you can harvest locally from the land and the sea, which makes them more sustainable, nourishing and tastier.
It also seems that some ingredients are undeservedly forgotten. In Wales for example, we are abundant with seaweed.
Inspired by all of those reasons we decided to run a Welsh cuisine workshop in February, as part of our monthly supper event.
Eira of Inner City Pickle shared some of her favourite welsh recipes: laverballs, cawl and welsh cakes.