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The Welsh Development Agency has more recipes for St. David's Day.

It is traditional to wear a leek or daffodil on St. David's day and to eat leeks.

Here is a common recipe for Welsh Cawl or Stew:

2lb of lamb - neck can be used, or breast
A diced swede (= rutabaga in the U.S.)
1/2lb chopped carrots
1lb pealed and quarter potatoes
2 large leeks sliced
1 oz chopped parsley
1 onion chopped
1 parsnip chopped
Salt and pepper

Method:

Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off)
Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for two to two-and-a-half hours.
Add the potatoes (cut in flour) and continue to simmer for another 30 minutes.
When the potatoes are almost cooked, thicken with flour and a little water.
Lastly add the green of the leeks and parsley (chopped) and simmer for another 10 minutes and serve in basins while hot

(multile sources on the Internet have this recipe for Cawl)

And this recipe for Cawl claims to be popular in Cardiganshire.