Griddle-baked Welsh cakes are a traditional delicacy made with a simple base of flour, lard or butter, sugar, and eggs. They come in different regional varieties that often include spices, lemon zest, raisins, currants, and various types of flour.

Depending on the type, they can be enjoyed on their own as a sweet snack or a dessert, preferably paired with afternoon tea and served with butter and jam on the side.

Cheap, easy, and delicious cawl is a traditional stew. It is believed that the dish was invented in the 14th century. Cawl was traditionally prepared in a pot over an open fire and it was usually served during festivities and special occasions.

Today, the English refer to any Welsh stew as cawl, but the most traditional version includes Welsh favorites such as lamb and leeks. At first, cawl was prepared during winter, but today, it is eaten throughout the year in many Welsh restaurants. Since this medieval stew has evolved over time, any vegetables, meat, or seafood can be used in it, and the ingredients mainly depend on the location – seafood cawl is more frequent in the coastal areas, while the meat-filled varieties are more traditional inland. 

To call this creamy, savory sandwich melted cheese on toast would be a sacrilege. Welsh rarebit is a traditional snack, ideally based on locally produced Cheddar or Caerphilly cheese, melted and mixed with butter and cream or ale, then poured over a piping hot, buttered toast.

The dish stems from the 14th century as a way of accentuating the greatness of wheat bread and Welsh Cheddar. The debate about rabbit versus rarebit went on until the late 19th century, when the word rarebit caught on. The rabbit version derives from the fact that the Welsh were extremely bad hunters, so their dinners resulted in cheese instead of rabbits. 

Glamorgan sausages are not your typical sausages – that is, they're shaped like sausages and have the word sausage in their name, but contain no meat at all, so in order to find some middle ground, they're often dubbed vegetarian sausages.

This Welsh veggie sausage is made with a combination of Caerphilly cheese, leeks, and breadcrumbs. Due to the fact that there is no sausage casing, eggs are used to bind the mixture so that it doesn't fall apart. The mixture is shaped into a sausage, and it is then fried.