Cakes made from flour, butter/lard, currants, eggs, milk, and spices such as cinnamon and nutmeg. They are roughly circular, a few inches (7–8 cm) in diameter and about half an inch (1–1.5 cm) thick.

Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered.

Dish made with a savory sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread.The names of the dish originate from 18th-century Britain.

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It is made by cooking porphyra seaweed slowly over the course of up to ten hours until it becomes a puree known as laver. The seaweed can also be cooked with oatmeal to make laverbread. It can be served with bacon and cockles as a breakfast dish, or fried in to small patties.Today, laverbread is commercially produced by washing in water, cooking for about 5 hours before chopping, salting and packaging.

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Originally made from broth of meat and vegetables, it is a traditional Welsh soup and can be served with plain oatmeal dumplings or currant dumplings also know as trollies. Traditionally, it is eaten with carved wooden spoon and wooden bowl.

Welsh Cheese is perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over.

This is most popular soup in Welsh and this soup based on potatoes and made with butter, leeks, garlic, chicken, bay leaves, thyme, salt, black pepper, heavy cream, chives.

Fruit loaf originated in Wales, made from yeast with dried fruit.

a Welsh vegetarian sausage. It contains no meat or skin, instead it is made with cheese, generally Caerphilly, but sometimes cheddar, along with leek or spring onion. This mixture is then coated in breadcrumbs and rolled into a sausage shape before cooking. Glamorgan sausages date back to at least the early 19th century, at which point the sausages would have contained pork fat.

This dishes are widespread and common in all the old counties of Wales and have long been traditional, with all regions having their own variations and contribution, let alone the various sheep breeds, to make to a lamb dish worthy of being the national dish.

These Teisennau Tatws cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients.