Look You...

Thursday 6/10/2005

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Diary and Notes


Two men, both blackened from coal dust are seated at a table waiting for dinner. One is middle aged, the other in his late teens. The older man pours tea from a large metal pot and speaks to break the silence.

DAI (slightly obsequiously)

Now then...there's lovely...a nice cup of tea - and there's home made sausages too

He hands the younger man a cup and saucer, who nods politely. Even though both are dirty and wearing their work clothes everything is very formal and stiff.


She's a lovely girl my Myffanwy, a little large, but she can cook

The younger man nods politely and takes a sip of tea.


And that's what's important after a hard days graft or a game of rugby and a few jars of Brains


But I've sort of promised myself to Megan Evans.


But it's nothing official like. There's been no actual announcement,
and do you want to take over their family butcher business and cut meat for the next fifty years -
you already told me you don't like meat.

Myffanwy, a slightly large, but not unpleasant looking girl of about 15 enters. She carryies a tray with two plates of food. She puts one down in front of her father and then another before her prospective suitor and spins around surprisingly daintily to leave, without speaking.


Tuck in boyo. Don't stand on ceremony.


Proper Glamorgan Sausages ay. Aah, there's lovely.

Iain turns his head to watch Myffanwy leaving then turns back again and takes a taste of his dinner. He chews slowy, deliberately, considering.


He takes a sip of tea and looks up at Dai, nods just a little and smiles.

Dai smiles back and gives a cheeky little wink.


She's a lovely girl my Myffanwy, a little large, but she can cook


The recipe for today's Glamorgan Sausages was sent to me by my old chum Dr Phil Welshegg (who's from Swansea so knows a thing or two about being Welsh and eating as the Welsh do). The Glamorgan sausages were delicious, an absolute treat. Strangely for sausages, there's no meat in them at all - it's all cheese. Mine started to melt a little and lost their shape but that didn't affect the taste one bit. I also had some punchnep (a mix of potato and turnip with cream) and some leeks with the bacon bits I'd used to flavour the fat for frying the sausages. This was an excellent dinner, if you've got a suitor coming for dinner give him this and he's sure to smile..

Iechyd da

Cake Blog

Osborne Pudding: I heard about this when there was a question on university Challenge along the lines of "What sort of pudding is a form of bread and butter pudding made with brown bread and marmalade?" and the answer (which somebody actually knew) was Osborne Pudding. That was all I needed to know to make one of my own. I was a bit short on marmelade so had to use a little strawberry jam as well. Quite a tasty little desert and very easy to make.


  • Glamorgan Sausages
  • Punchnip
  • Leeks with Bacon Pieces


    Glamorgan Sausages
    1 Onion Finely Chopped
    ½ tsp Dried Mixed Herbs
    ½ tsp Dried Mustard
    300g Grated Cheese (Strong Farmhouse Cheddar was Good)
    2 Eggs, Separated
    300g Fresh Bread Crumbs
    Pork Dripping or Bacon Fat
    Salt and Pepper
    200g Potatoes
    100g Turnips
    50g Butter
    Salt and Pepper
    4 tbsp Cream


  • Glamorgan Sausages: Mix together the onion, herbs, mustard and cheese and season. Bind together with egg yolk. Divide into small sausages and roll in flour. Dip each sausage in the egg white then roll it in the breadcrumbs. Fry in pork dripping or bacon fat.
  • Punchnep: Boil the potatoes and turnips in separate pans of salted water until tender. Drain the potatoes and turnips and mash with some butter. Season and put in a baking dish. Make several holes with the handle of a wooden spoon and fill these with cream. Bake for a few minutes to brown the top.


    *All quantities are very approximate and for two people