4 roast welsh Recipes

beef forerib (4 rib joint) (recommended: scotch or black welsh), onions, peeled, cut into 1/3-inch (1 cm ) rounds, garlic oil, maldon salt or 3/4 tsp table salt, dried thyme, cayenne pepper, port and stilton gravy, recipe follows, fatty juices , reserved from the roast beef tin, all-purpose flour, ruby port, cooked onions from the roast beef tin, optional, organic beef stock , fresh from a shop-bough tub, blue cheese (recommended : stilton), red currant jelly, kosher salt and freshly ground black pepper, extra juices from the roast beef tin and carving

whole stewing chicken or 5 lbs roasting chickens, salt, bacon, leeks, diced carrot, flour, coarsely shredded cabbage, black pepper, chicken stock, chopped parsley, fines herbes

fresh gingerroot, peeled, leg of lamb (welsh if possible), fresh rosemary, butter, melted, dry cider, salt & freshly ground black pepper