Bring a large pan of water to the boil and add the sliced salt bacon.
Make a paste with the oatmeal and a little cold water. Add thyme to taste. Add to the pan.
Chop / dice and add the rutabaga and potatoes and boil for 20 minutes.
Serve with a garnish of fresh parsley and raw leek to taste.
You will find recipes for Cawl Ffa in many places online but our inspiration for this dish came fromFirst Catch Your Peacockby Bobby Freeman. This classic work, which has been reprinted in the US asTraditional Food From Wales, is often regarded as the 'Bible of Welsh traditional cuisine'. The recipe, as reproduced in the book, does not contain very detailed cooking instructions. As with many other traditional recipes it is sometimes necessary to experiment once or twice to get things exactly right or rather, perhaps, to best suit one's own taste. In the present case it is important to remember that, although the above list of ingredients calls for the addition of salt you might want to skip it. Salted bacon is already very salty and adding more risks overwhelming the flavour of the dish altogether. Also, salt bacon is very fatty so you might want to trim as much as possible before you begin cooking. Having said that this is a delicious, hearty and economical meal and thoroughly recommended.