For St David: Glamorgan Patties with Balsamic Cannellini Sauce and Chilli Samphire

Dydd Sul hapus!

Sorry, that was probably grammatically incorrect and spelled wrong. And pronounced in a dodgy accent. And it's a day late - this whole post is in celebration of St David's Day, which was obviously yesterday. The truth is, I've never much looked into Welsh culture or cuisine, and I have absolutely no excuses for this. Admittedly, the Welsh do like their meat and seafood, but I don't often see tomatoes in their classic recipes - and I do see leeks, potatoes, flours, seaweed, cakes and cheese, all of which are things that make me immensely happy.

So I'd really be a terrible person if I didn't attempt to remake the naturally tomatoless, and equally naturally meatless, Glamorgan sausages. Plump in texture and bouncing with cheese and herby goodness, these little balls of comfort just look a bit joyous. They are also an absolute pleasure for your sense of smell: as creamy butter marries a pretty chilled out leek, freshly cut thyme - which is perhaps up there with one of my favourite smells - converts your kitchen into a very tempting place. I realise I'm personifying the Glamorgan sausage a bit: this is probably because I'd happily be friends with it. It's also great for an interesting Sunday Roast equivalent, and I'm anticipating that once the weather gets a bit warmer you could take them cold to a picnic. It really is irrelevant if St David is about or not.

A few notes about my own creation. You will notice that I've named the dish 'patties' as opposed to 'sausages'... this was the result of a pretty big - but not lifechanging - mistake. I'm going to do my best to mumble said mistake so I don't look so ridiculous. I-used-up-all-the-breadcrumbs-in-my-dough-when-I-was-supposed-to-save-at-least-75g-to-coat-the-dough-in-afterwards. Yep. This means my final dough was less mouldable, fell apart quite easily, and did not want to become a sausage shape. It also means I had no breadcrumbs to coat my patties in. In the end I used plain wholemeal flour to do this (I thought wholemeal was more 'crumby' than white...) and the result was fine, but please try and use the recipe that I was supposed to, as I reckon your result will be much better that way.

I was also mega excited to find some samphire when I went ingredient shopping, immediately deciding that this would be included in the dish. I love the distinctive saltiness of this crazy green and it went so well with the patties - you could even  argue it was relevant, as it's seasalty taste could nod to the Welsh laver, if it really tried to.

Finallly, I have to wholeheartedly apologise. You should of course use caerphilly or a Welsh cheddar for this, of which I could find absolutely none. I used a strong Westcountry cheddar which worked beautifully but obviously didn't have true authenticity. It was still delicious though.

Enough talking - you should really make this dish as soon as possible!

Glamorgan Patties with Balsamic Cannellini Sauce and Chilli Samphire

1) Melt the butter in a pan and add the leek. In general you should use one whole leek, but mine was pretty massive, so I used about two thirds. Heat on low for about 8 minutes until the leeks are nice and soft and there is a comforting smell dancing around the kitchen.

2) In a large bowl, mix 100g of the breadcrumbs, the thyme, parsley, and cheese, then add the leeks when done. In a seperate bowl or cup, whisk up the yolks with the mustard and a good pinch of salt and freshly ground pepper. Fold this carefully into the leeks and mix really well, until you have a pretty stiff dough, that looks and smells like a glorious stuffing.

3) Spread out the remaining breadcrumbs on a plate. Take pieces of the dough and shape into little patties - I made 10 in all but if you want to make bigger shapes, feel free. Dip each patty in the eggwhite and then coat in the crumbs, and move directly onto a lined baking sheet. Once you've done them all, place in the fridge for a minimum of half an hour - I was lucky enough to have about three hours for mine.

4) Preheat the oven to 170C. The patties will need about 12 mins, and turning half way through, so place them in the oven according to when you make the remaining elements. Make the sauce: heat some oil in a pan and add the onion - leave to soften for about 5 mins.You don't want them to brown. Add the beans, give it a stir and add the vinegars and soy sauce. Heat on high for about a minute and then simmer for about 5-6.

5) Prepare the vegetables. Heat a little olive oil or butter in a pan and add the samphire, green beans, garlic and chilli. Stir fry for 3-4 mins.

6) Serve, serve, serve! Put all your elements together, ensuring you have some pickled beetroot on the side and a healthy dollop of mayonnaise.

I had four patties leftover - I'm going to serve them with hummous, halloumi and salad for a light dinner tomorrow.

Guys, the next time a Go Compare advert comes on, close your eyes and take a breath - channel everything into conjuring up your own vision for Glamorgan patties. Because they're friendly, comforting and excitable little creations... and they want you to eat them. Mwynhau!

Served: We took three patties each for two people, with four left over. Depending on your preferred portion size, you could stretch this dish to suit 2-4 eaters.
Took: About 20 mins to prep the dough - then there's the chilling time - then 15-20 mins to complete the final part.
Things that went wrong: Yes, I know I threw every single breadcrumb into the dough mixture and so couldn't make sausage shapes, I know! And I also couldn't find Welsh cheese. This didn't defect too much from the final product, and apart from my silly mistake this was a pretty easy thing to make.