The first was at Craflwyn Hall, just outside Beddgelert and among the recipes demonstrated was Welsh lamb and spring veg broth.

This recipe serves four to six people and takes about 40 minutes to cook.

Ingredients:
225g (8oz) Welsh lamb neck fillet, cut into small cubes
Seasoning
15ml (1tbsp) fresh parsley, roughly chopped
15ml (1tbsp) olive oil
600ml (1pt) vegetable stock
12 new potatoes, scrubbed and halved
2 cloves garlic, squashed and peeled
8 baby carrots, scrubbed
50g (2oz) whole green beans
50g (2oz) frozen broad or soya beans
½ 410g small can green flageolet beans, drained and rinsed
30ml (2tbsp) fresh mint, roughly chopped
30ml (2tbsp) pesto

Method:
Heat olive oil in a large pan, add the lamb cubes and brown them off. Add vegetable stock plus new potatoes, garlic and the baby carrots.

Simmer for 30 to 40 minutes and then add the green beans, broad beans, flageolet beans and fresh mint. Submerge the mint and cook for about 10 minutes until the green beans are tender.

Serve in bowls, and scatter with a small spoonful of green pesto and extra fresh mint leaves on top. Eat with large chunks of granary bread.