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Hand Delivered Goodness

One Mile Bakery Pontardawe Cawl – a Recipe


This soup is a little bit of Pontardawe in a bowl, using the best local produce all sourced in our mile.

Homemade cawl takes me back to coming home from school on cold winter days, rushing in through the back door to be greeted by a steaming pan of cawl, ready to warm me up. It’s still the same now,  especially on these blustery, raining evenings, whenever I smell that familiar comforting aroma. We love serving it for lunch during our baking classes and delivering it with our bread to our local subscribers. 

When we moved to Alltwen in Pontardawe six months ago to set up our One Mile Bakery, we never thought we would find ourselves embracing so many of the local producers when it came to making a bowl of cawl. We are lucky to have some fantastic local independent businesses within our one mile radius. 

Ingredients are so important: you cannot to have great tasting food if you don’t invest in the best produce you can afford.

Our lamb is from our local award-winning traditional family butchers Ponty Butchers, where Clinton dices the lamb whilst we wait, checking we have all we need, and just a few doors up we purchase our vegetables from Frosty’s Greengrocers, our brilliant local organic wholefoods shop, whose shelves are stacked full of organic fruit & veg, plus vegan and ethical goodies. 

And to serve it we have a beautiful handmade bowl from our local Alltwen Pottery, which is just minutes from our front door.  Of course, cawl must be served with delicious bread, made at home in our micro bakery, still warm from our oven. It’s the very best bowl of the famous Welsh soup, and tastes even better for having been sourced and made in our OMB mile!

One Mile Bakery Pontardawe Cawl


2lb diced lamb

2 large carrots

1 large leek

1 small Swede

3pts lamb stock

8 small potatoes

1 bouquet garni

Salt and pepper

Chopped parsley to garnish


Chop veg to bite-size pieces

Dice lamb if not already diced by butcher

Tie herbs together (I wrap them in the green top cut off the leek, as this adds extra flavour) 

Lightly fry the lamb and leeks, until lamb is just coloured

Add stock and remaining veg

Bring to boil

Skim off any fatty foam and reduce to a simmer until veg is soft and lamb tender (approx 30mins)

Remove bouquet garni

Serve with chopped parsley, mature cheddar cheese and really good crusty bread – I have also on occasion served it with goat’s cheese, which is also delicious.