Welsh cooking: Miser’s Feast

Welsh cook books 2

There’s unlocked potential within traditional Welsh cuisine, though you wouldn’t think it to look through some of the cook books that list these recipes. Too concerned with presenting the authenticity of historic recipes that were borne of poverty, they rarely adapt them for modern tastes. Take The Miser’s Feast (Ffest y Cybydd, or Gwledd y Cybydd, or Ginledd y Cybydd, apparently): a dish of boiled bacon and potato. Boring and simple, yes?

Well the beauty of Welsh cooking lies in its simplicity. What we have here is the basis for a cracking, stomach warming dish that takes seconds to prepare and takes a good while to cook with little supervision, allowing to go to the pub, watch a film, brew some beer – whatever you like, and afterwards you have a genuinely, tasty dish.

Ingredients (per person)

1 small onion, or half a large onion
3 rashers of bacon
Handful of potatoes, cut into thick rounds
Slice of bread, grated into breadcrumbs
Handful of grated cheese
1 bottle of SA Brains, Reverend James or similar sweet, malty ale
Optional: anything else you like. This type of dish lets you use up leftover vegetables, old newspapers, VHS cassette tapes and so on.


  • Chop the onions and layer on the bottom of an ovenproof dish. Layer the bacon, and then add the potatoes. Cover the ingredients entirely in beer.
  • Cook on gas mark 6/180c/200c for 90 – 120 minutes. Halfway through, turn the potato over.
  • About 10 minutes from the end, top the dish with the breadcrumbs and cheese. 

Normally the recipe uses water. The ‘secret’, and my main change from the original recipes, rests with the beer. The typically sweet, malt biscuit profile of Brains beer complements the potatoes and bacon. You’ll know it’s cooked when most of the beer has evaporated, leaving a gravy-like sauce of beer, bacon fat and dissolved onions. Pour it over your dish, or let it cool and spoon it down like soup. What takes two hours to cook will be devoured in two minutes.

Miser's Feast 2


5 thoughts on “Welsh cooking: Miser’s Feast”

  1. Wow – where was this recipe back when I was a student? I could have lived off this for years on cheap, basic ingredients and beer. I suppose the cooking time is the only downside. Great, minimal effort comfort food for a hangover day, though.

    1. Yeah, I made the mistake of cooking this after a trip to the pub. The delicious aroma emanating from the oven for two hours almost had me eating the wallpaper in frustrated hunger.

      With a little foresight, though, it’s a great slow cooked dinner to have later on in the day.

  2. It’s actually very difficult in this busy life to listen news on TV, thus I only use internet for that purpose, and obtain the hottest information.

  3. I had a good laugh at the idea of the extra (optional) ingredients. I read in a recipe book I once owned which was published by the Potato Marketing Board, that the “miser” would eat the gravy one day with some bread, then the meat and potatoes next day. The book got destroyed in a smoke filled house due to a lightning strike. I do miss that book. I am glad to find your recipe.

    1. I’m thrilled to learn there’s a Potato Marketing Board – what a job! Thanks for the interesting fact, it certainly reinforces the miserly name of the dish. (Also hope you didn’t lose too much else in that lightning strike?!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s