History of Gwynedd during the High Middle Ages controlled Ceredigion, taking Llanfihangel, Aberystwyth, and Llanbadarn Fawr. Liberating Llanbadarn, one local chronicler hailed Owain and Cadwaladr both as "bold lions, virtuous, fearless and wise, who guard the churches and their indwellers, defenders of the poor [who] overcome their enemies, affording a safest retreat to all those who seek their protection". The brothers restored the Welsh monks of Llanbadarn, who had been displaced by monks from Gloucester brought there by the Normans who had controlled Ceredigion. By late September 1136 a vast Welsh host gathered in Ceredigion, which included the combined forces of Gwynedd, Deheubarth, and Powys; and met the
Cuisine of Ceredigion baked and garnished with fresh parsley. [Welsh Calendar Cookbook, P 12] Shellfish gathered from the shore once formed an important source of food for Ceredigion families. One traditional dish included scrambled eggs to which limpets (llygaid meheryn) and common periwinkles (gwichiaid) were added, these were then fried in bacon fat. Limpets would also be boiled with nettle tips, to help tenderise them, before being fried in oatmeal. S Minwel Tibbot, in her book 'Welsh Fare', has a recipe for Limpet Pie (tarten lygaid), which is a traditional dish from Aberporth. The limpets are boiled for half an hour and then