Now stop dragon your feet and save plenty – you don’t have to be welsh to celebrate St David’s Day with a bargain

THERE is so much more to Welsh food than lamb and leeks.

To help you celebrate St David’s Day on Sunday, I have dug up deals on a host of wonderful Welsh food and drink.

Celebrate St David's Day and save plenty on delicious recipes with Mrs Crunch's bargains — Celebrate St David’s Day and save plenty on delicious recipes with Mrs Crunch’s bargainsCredit: Alamy

Go to town with a feast of national favourites, bring your celebrations bang up to date with some newer goodies . . . and try my delicious recipes from morrisons.com.

Mrs Crunch recipes in association with Morrison

Roast leg of lamb stuffed with tarragon

Serves eight

Try this delicious lamb and tarragon recipe for a homely meal

YOU NEED:

2kg lamb leg roast
3 leeks, thinly sliced
100g butter
1 tbsp tarragon, finely chopped
2 cloves garlic, finely chopped
250ml white wine
1kg baby new potatoes
2 tbsp plain flour
300ml lamb stock, from a cube
25g mint, chopped
2 tbsp capers

METHOD: Remove the lamb from the fridge one hour before cooking. Cook the leeks in half of the butter over a medium heat for ten minutes. Add the tarragon after five minutes.

Take leeks off heat and stir in the garlic and season with salt and pepper. Leave to cool. Preheat oven to 200C/gas 6. Cut four deep incisions in the lamb in between the string, so the lamb holds its shape.

Push the leek mixture in all the incisions and rub in thoroughly. Place remaining leeks on the base of a large roasting tray and put the lamb on top. Season well, and pour over the white wine. Cover with foil and cook for ten minutes at this temperature, before reducing the heat to 180C/gas 4.

Cook the lamb for two hours 20 minutes, removing the foil halfway through. Set the lamb aside to rest for 15 minutes, covered in foil. Meanwhile, cook the potatoes, according to on-pack instructions. Put the roasting tray over heat or transfer the juices to a pan.

Stir in some flour and cook for a minute, then add the stock. Bring to a simmer, stirring all the time. Check the seasoning.

To serve, melt remaining butter and stir in mint, capers and seasoning.
Spoon over potatoes. Carve lamb and serve with gravy.

Bara brith (spreckled bread)

Serves twelve

This version is baked using self-raising flour, not the traditional yeast method, but is still delicious.

YOU NEED:

200ml strong tea, strained
400g mixed dried fruit
150g light Muscovado sugar
Zest of 1 orange
100g unsalted butter, melted and cooled
1 large egg, beaten
300g self-raising flour
2 tsp ground mixed spice,
15 cubes sugar, roughly cut

METHOD: Preheat the oven to 170C/150C fan/gas 3. Grease and line a 1.2-litre non-stick loaf tin with non-stick baking parchment.

Add the sugar to the dried fruit mix and stir well.

Add the orange zest, butter and beaten egg and stir together.

Sieve the flour and mixed spice into the bowl and stir everything well.

Spoon the mixture into the loaf tin. Scatter over the sugar cubes.

Bake for one hour 15 minutes or until a skewer inserted into the centre comes out clean. Leave to cool completely in the baking tin. Serve sliced and buttered.