A new feature from our Illegal Cafés and Restaurants is our ‘Recipe of the Month’.

The first ‘Recipe of the Month’ brought to you by award winning Executive Chef Rhys ap Iorwerth. His residency at Rhyl’s ‘Sweeny Todd’ curates North Wales' most sought-after Michelin-starred fine dining experience (check out the latest menus and book a table here). This is food as Art with an innovative culinary philosophy in rhyme with local seasonal ingredients.

Rysáit (Recipe):

Dynion Gwag Wedi'u Stwffio (Stuffed Hollow Men)

Nodyn y Cogydd (Chef's Note)

Entwined with local legend and literary allusion, this is a local favourite with Rhyl's most discerning diners. It originates from T.S. Elliot's TyGlyn Aeron kitchens, where it was presented variously as a carvery centrepiece, a charcuterie delicacy, and as here, a memorable breakfast dish. 

Fe Ddaw Ein Dydd (Our Day Will Come)

The preparation process requires extended curing and careful planning. You will need to source cadavers of violent criminals (see here for a list of trusted specialty suppliers, who stock cured meats primarily from HMS Berwyn, with the ‘RHYL’ quality mark).

Fe Godwn Eto (We Shall Rise Again)

Following butchery, the carcasses are hung in a cool, dry cellar to mature. Blood, organs, lips, eyes, limbs and hands are removed and reserved for use in associated traditional dishes (see blood sausage and faggots).

The hollow cavities are filled with dried herbs, fragrant grasses and dry straw.

To prevent the flesh drying too quickly, the exterior is wrapped in animal skin (rat and crow skins are traditional, but any small rodent or bird skins may be substituted). The prepared carcasses are left to dry slowly before being leant together to cure until required. Particular care should be taken against rats, which are notoriously attracted to the curing chambers. Broken glass is traditionally placed around the curing area to deter infestation.

I Weini (To Serve)

Serve thinly sliced portions as a breakfast dish, accompanied by:

• Prickly pear cactus slices

• Finely shaved lips

• Rose-petal shavings

• Optional eyes and

supplicating hands

Traditionally, the dish is served at a silent table, accompanied by incantations in a darkened dining room.