6 bora recipes

Teriyaki-glazed beef burgers topped with juicy pineapple rings, red onion, and lettuce, served alongside crispy baked potato nuggets. A sweet-savory island twist on burger night, ready in 45 minutes.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Bara Brith is often served as part of the traditional Welsh tea.

Wild boar saddle slow-roasted over Cuban-style black beans with dark rum, smoked ham, and salt pork. Hunter's chili with deep, layered flavors and traditional egg-and-scallion garnish.

Welsh lamb loin wrapped in pastry with a laverbread and mushroom stuffing. A traditional Welsh showpiece roast bringing seaweed, herbs, and tender lamb into one golden crust.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.