Any special food ? 
Seaweed and mutton I expect
Not as often as you would think .... it is usually on offer to tourists and a lot is exported but the Welsh don't eat a great deal of seaweed or bara lawr (Laver Bread) nor do they seem to like mutton or lamb. They are big on Pork and Beef for roasting.
One dish that I have been offered is Cawl which is a sort of variation on an Irish Stew but the Welsh tend to use a lot of cabbage, bacon and leeks in it with some bits of scrag end if they have it but it isn't necessary. Like the Liverpudlian "Scouse" it is a one pot dish that is simmered for hours with the fat being skimmed off periodically. Many like to then divide it into two courses using the "gravy" as a soup and then attacking the veg and meat as the main dish.
They do favour, traditionally, local caught shell fish and of course the Sewin or sea trout .... but any fish seems to be acceptable if it can be locally caught. Very much a diet like the working farmers/miners etc of Cornwall or Brittany would eat I suppose but using more leeks than garlic.
We are having creamed leeks tonight.
Recipe:
Finely chop a couple of large leeks (having first washed them and removed the outer leaves) into circles then push the middles out (as you would making onion rings)
Soften the rings in a very hot frying pan with a little butter and olive oil. Do not let the leeks lose their bright green colour.
Mix in a tablespoon of plain flour and cook this for two minutes (making a roux with leeks in it)
Stir in double cream (about 1/4 pint)
Serve hot with bangers or as I will tonight with cold roast beef (remains of yesterday's joint)
