Pin a leek on and set your saucepan to simmer – it’s St David’s Day. In honour of Wale’s patron saint I’ve been cooking cawl for The Dabbler. Click here for the recipe.
this looks amazing!
making it next week for sure!
on another note, can you believe that i went into a butchers on Essex Road and he didn’t have any Pork or Chicken liver!!!!
No pork or chicken livers? Was it a nice enough area that there was only calves’ livers, or did they eschew offal entirely?
i didn’t enquire any further, plus the bloke couldn’t be bothered to raise his head from the red top rag he was reading.
tho i did find plenty of livers at a place on Chapel St…..homemade pate, so easy but makes you look so posh…..thats my kinda cooking!
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