Tag Archives: leeks

It’s St David’s Day but why the daffodil?

Not only is it new sofa day (sorry, I am quite excited!) on Thursday, it’s also St David’s Day.

David was a Celtic monk who lived in the 6th century. He was one of the early saints who helped to spread the word about Christianity in Pagan Britain. He also founded a monastery (in the place now known as St David’s), which helped to clothe and feed the poor.

St David’s Day has been celebrated ever since 1120, when David was canonised by the Pope.

St David’s is a lovely, miniature city, with a particularly spectacular cathedral. I have fond memories of wandering its lanes surrounding the ecclesiastic buildings, enjoying the sunshine and quiet whilst getting a very tiny little one off to sleep.

So, why is the daffodil worn to commemorate St David’s Day?

In comparison with the ancient Welsh associations of the leek, the daffodil has only recently assumed a position of national importance. An increasingly popular flower during the 19th century, especially among women, its status was elevated by the Welsh-born prime minister David Lloyd George, who wore it on St David’s Day in 1911.


Fancy a go at some St David’s Day crafts with the children or grandchildren?

I am going to give these Activity Village ideas a try:

http://www.activityvillage.co.uk/handprint_daffodil.htm perfect for the twins.

http://www.activityvillage.co.uk/bunch_of_daffodils.htm great for Isaac (provided he can be tempted away from the train track for long enough!)

Have fun!


Sausage and Leek Supper

I think this is the most requested recipe of all time. People absolutely love it and, despite mislaying their book, can’t live without it! Enjoy it everyone, it’s perfect for St David’s Day and it’s legendary.


Sausage & Leek Supper

I think this is the most requested recipe of all time!

Serves 6
Preparation 30 mins
Cooking 45 mins
Per portion 469 kcals, 26g fat (11.4g saturated)
Suitable for freezing

680g (1½lb) potatoes, peeled and sliced
25g (1oz) butter
450g (1lb) pork and herb sausages, sliced
1 onion, peeled and sliced
4 leeks, washed and sliced
40g (1½oz) plain flour
450ml (¾ pint) milk
110g (4oz) Cheddar cheese, grated
25g (1oz) fresh breadcrumbs


1 Cook potatoes in boiling water for 5–10 minutes. Drain.

2 Melt butter in a large frying pan, add sausages and cook for 5 minutes. Add onion and leeks. Cook for 5 minutes. Add flour, cook for 1 minute, then gradually add milk.

3 Slowly add milk, whisking continuously, until sauce thickens, boils and is smooth.

4 Remove from heat, add 75g (3oz) cheese and stir until melted.

5 Transfer to ovenproof dish, arrange potato slices on top, sprinkle over breadcrumbs and remaining cheese. Bake at 200°C (400°F) Mark 6 for 30 minutes until browned.

 Recipe taken from The Dairy Book of Home Cookery | 2012 edition
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