0:00:02 > 0:00:04I'm Dudley Newbery. I've been cooking and presenting
0:00:04 > 0:00:07food programmes on TV for the last 22 years.
0:00:07 > 0:00:10But for this series I'm going to be doing something a little different.
0:00:10 > 0:00:13I know how much we Welsh love to eat
0:00:13 > 0:00:15but over the past few years I've been getting
0:00:15 > 0:00:18more and more concerned about what we're eating.
0:00:18 > 0:00:21There's an obesity epidemic and it's happening right here in Wales.
0:00:23 > 0:00:26We are eating too much junk food, too much convenience food
0:00:26 > 0:00:29and far too many takeaways. Do you know what?
0:00:29 > 0:00:32The sad thing is that many people have forgotten how to cook.
0:00:32 > 0:00:35But the question is what are we going to do about it?
0:00:35 > 0:00:40I'm proud to be a Valleys boy. This is where I'm from. Ynysybwl.
0:00:40 > 0:00:43For this series, I'm heading back to my home town to try to tackle
0:00:43 > 0:00:45these important issues.
0:00:45 > 0:00:48I'll be meeting local people to hear their concerns.
0:00:48 > 0:00:51Obviously I'm overweight. My son is overweight.
0:00:51 > 0:00:53We need to do something about it now
0:00:53 > 0:00:56because it's just going to snowball and get out of control otherwise.
0:00:56 > 0:00:58I'll be enlisting local experts to help people grow their own.
0:00:58 > 0:01:01They'll no longer want the supermarket shelf stuff
0:01:01 > 0:01:04which looks beautiful, but tastes rubbish. They will want this stuff.
0:01:04 > 0:01:07It won't look so good but it tastes absolutely fabulous.
0:01:07 > 0:01:10I'll be doing my best to take on the takeaway culture
0:01:10 > 0:01:12and get people to eat healthier.
0:01:12 > 0:01:14I can make you a better fried chicken takeaway
0:01:14 > 0:01:16than you'll get by the time you go to Treforest and pick it up.
0:01:16 > 0:01:19I bet it will be better than the one you bring back.
0:01:19 > 0:01:21Right, off you go and we're going to crack on here.
0:01:21 > 0:01:24But it's not going to be easy, and I'm going to need
0:01:24 > 0:01:27all my enthusiasm and experience to convince people
0:01:27 > 0:01:31it's not just about food - it really is a matter of life and death.
0:01:47 > 0:01:49When I was living here, I wouldn't say that people earned
0:01:49 > 0:01:52lots of money, but they were wealthy in other ways.
0:01:52 > 0:01:55They certainly knew how to grow food. They knew how to cook food.
0:01:55 > 0:01:57And they could make it last.
0:01:59 > 0:02:03Ynysybwl, a village situated between the Rhondda and Cynon Valleys
0:02:03 > 0:02:0520 miles northwest of Cardiff,
0:02:05 > 0:02:08used to be a busy coal mining town built around the local pit.
0:02:10 > 0:02:13Alongside the Ynysybwl Cooperative society, there was DL James
0:02:13 > 0:02:15the family grocer,
0:02:15 > 0:02:19a couple of butchers, a baker's and quality fruit and veg shops.
0:02:19 > 0:02:21It's fair to say that Ynysybwl has had
0:02:21 > 0:02:24its share of tough times since then.
0:02:24 > 0:02:27The Lady Windsor Colliery closed in 1988 and the growth of
0:02:27 > 0:02:30out-of-town supermarkets has meant the closure of
0:02:30 > 0:02:33most of the community shops that I remember.
0:02:33 > 0:02:35But many of the people I grew up with are still here.
0:02:35 > 0:02:37People like Tony Burnell.
0:02:37 > 0:02:40Tony, it's been 30 years since I left here. More than 30 years.
0:02:40 > 0:02:43- Have things changed much? - They certainly have.
0:02:43 > 0:02:48It upsets me because when we were kids, as you well know,
0:02:48 > 0:02:51we had the Workmen's Hall, we had the ATC down there
0:02:51 > 0:02:54and we had the youth club that we were both members of.
0:02:54 > 0:02:55That's right.
0:02:55 > 0:02:57Unfortunately now there's nothing for the young people
0:02:57 > 0:03:00and all the older people have got is the day centre there.
0:03:00 > 0:03:03The hwyl is still in the village.
0:03:03 > 0:03:05This is why I came back to the village basically.
0:03:05 > 0:03:09- It's good community.- Certainly. I love the community spirit here.
0:03:09 > 0:03:12Tony was keen to share his idea of a new community event
0:03:12 > 0:03:16to commemorate 25 years since the colliery closed.
0:03:16 > 0:03:17We got together with some people
0:03:17 > 0:03:20and we said, "Why don't we commemorate that event?"
0:03:20 > 0:03:23It would be fabulous, like the old carnivals we remember as kids.
0:03:23 > 0:03:25Could we tie up something with that, do you think?
0:03:25 > 0:03:27Certainly. That would be really good.
0:03:27 > 0:03:30Tony's carnival plan really struck a chord
0:03:30 > 0:03:34and it got me thinking - what could I do to help?
0:03:34 > 0:03:36There was a very close-knit community
0:03:36 > 0:03:40and everybody would be pitching in when the carnival happened.
0:03:40 > 0:03:42I would just like to see that coming back.
0:03:42 > 0:03:45I'm not going to turn anybody into chefs or into a food critic
0:03:45 > 0:03:47but just to have the understanding of the goodness
0:03:47 > 0:03:50they can get out of eating fresh food in season.
0:03:50 > 0:03:53And where better to get a taste of how to cook on a grand scale
0:03:53 > 0:03:55than at school?
0:03:55 > 0:03:58So I headed for Glanffrwd Infants School to meet Sue
0:03:58 > 0:04:01who's been cooking school meals for many years
0:04:01 > 0:04:04and remembers my mother who was also a dinner lady.
0:04:04 > 0:04:07- You're busy at it here. - Yeah, making custard for the children.- Lovely.
0:04:07 > 0:04:10How long have you been cooking at the school?
0:04:10 > 0:04:13- I've been with the school meals service for 35 this year.- 35?
0:04:13 > 0:04:17- 35 years, yes.- You've seen some changes then?- Definitely. Yes.
0:04:17 > 0:04:19Are they fussy eaters now?
0:04:19 > 0:04:23- Yes, all children are, but we do hide it.- How do you mean?
0:04:23 > 0:04:25What have you got to do then?
0:04:25 > 0:04:29If we make pizza we put spinach, sweetcorn and peppers, but we put it
0:04:29 > 0:04:32in the base so the children don't realise they're eating it.
0:04:32 > 0:04:35We made sponge today and there is banana in that
0:04:35 > 0:04:37which they won't know about.
0:04:37 > 0:04:39That's the thing with a lot of children.
0:04:39 > 0:04:42You've got to hide the goodness under something else, haven't you?
0:04:42 > 0:04:45Yes, then tell them afterwards they've eaten it. And they're so proud.
0:04:45 > 0:04:48So how many children do you prepare food for here?
0:04:48 > 0:04:51In the school, between 20 and 30.
0:04:51 > 0:04:55Then we transport to Trerobart in the region of 100-110.
0:04:55 > 0:04:58I think I'll nip down to Trerobart and see what's going on down there.
0:04:58 > 0:05:03- But don't rob our custard!- I'll try not to. Bye now.- Ta-ra.- Ta-ra.
0:05:03 > 0:05:06It was interesting hearing what Sue had to say about the children's
0:05:06 > 0:05:09eating habits, especially the trick of hiding
0:05:09 > 0:05:12healthy ingredients within their favourite foods.
0:05:12 > 0:05:14But I wanted to know what the kids really liked,
0:05:14 > 0:05:16so I followed the food boxes
0:05:16 > 0:05:20down to Trerobart School just in time for dinner!
0:05:20 > 0:05:25- What's your favourite food? - Chips and pizza.- Oh.
0:05:25 > 0:05:31- Are you a big chocolate eater? Yes? - It runs in the family.- Does it?
0:05:34 > 0:05:37- What do you not like? - Fruit and vegetables.
0:05:39 > 0:05:44- No salad? Do you like salad?- No.
0:05:46 > 0:05:50- What don't you like?- Salad. Sprouts. - I hate sprouts.
0:05:52 > 0:05:55Sprouts are rarely top of the list when it comes to favourite foods
0:05:55 > 0:05:58but what about Sue's trick of hiding the goodness,
0:05:58 > 0:06:00like the bananas in the sponge cake?
0:06:00 > 0:06:04- Do you like bananas? Do you know what's in that cake?- Bananas?
0:06:04 > 0:06:06Bananas.
0:06:06 > 0:06:10Look, you've eaten half of it. I caught you out there, didn't I?
0:06:12 > 0:06:15It's no surprise that kids still don't like their fruit and veg!
0:06:15 > 0:06:18If I could get the youngsters actively involved in growing
0:06:18 > 0:06:22their own veg, maybe they would start to feel differently about eating it.
0:06:22 > 0:06:25What better way to do this than to create a community garden
0:06:25 > 0:06:30and where better to dig it than on the school playground?
0:06:30 > 0:06:34It was time to head back to the Infant School to see if
0:06:34 > 0:06:38head teacher Dr Pike could help.
0:06:38 > 0:06:41- You've got quite a bit of land here. - Yes.- How much can you let us have?
0:06:41 > 0:06:44We are restricted in terms of the children need to play
0:06:44 > 0:06:47on the grassy area. We've got football going on all the time.
0:06:47 > 0:06:50There's also the athletics coming up in the summer term.
0:06:50 > 0:06:53So somewhere near the fence with the hedging would be really good.
0:06:53 > 0:06:57Great. I had the beginnings of a plan. Creating a community allotment
0:06:57 > 0:07:02seemed the perfect way to get people growing fresh produce locally
0:07:02 > 0:07:04instead of relying on supermarkets,
0:07:04 > 0:07:07just like they did when I was growing up.
0:07:07 > 0:07:11But while I know a bit about cooking, I'm no gardener.
0:07:11 > 0:07:13Luckily enough, not too far away from Ynysybwl
0:07:13 > 0:07:17is a certain allotment guru who features regularly on Radio 2 -
0:07:17 > 0:07:19Mr Terry Walton!
0:07:19 > 0:07:22- Terry, how are you? - Welcome to the Rhondda Allotment.
0:07:22 > 0:07:24You brought the sunshine. Come more often.
0:07:24 > 0:07:27I should have brought my bathing suit. It's warm in here.
0:07:27 > 0:07:30Yes, it is warm in here. One advantage of the greenhouse.
0:07:30 > 0:07:34I've got this idea that I want to create a communal allotment
0:07:34 > 0:07:37on the grounds of the school so that I can get children
0:07:37 > 0:07:39to understand where food comes from,
0:07:39 > 0:07:42how it's grown and what they can do with it,
0:07:42 > 0:07:45and try and get the community in touch with growing food again.
0:07:45 > 0:07:48That's a fantastic idea. Getting everybody involved.
0:07:48 > 0:07:51Particularly in a school where you can get youngsters involved.
0:07:51 > 0:07:53This is the time they get their hands dirty.
0:07:53 > 0:07:55Grow up, hopefully a few of them catch the gardening bug.
0:07:55 > 0:07:58They'll no longer want supermarket shelf stuff
0:07:58 > 0:08:00which looks beautiful but tastes rubbish.
0:08:00 > 0:08:03They'll want this stuff. It won't look so good, but it tastes fabulous.
0:08:03 > 0:08:07- Fantastic. Can we have a look what you've got in the allotment? - Let's have a stroll round.
0:08:07 > 0:08:09Take some advice. That's the best thing.
0:08:11 > 0:08:16I knew Terry wouldn't need much convincing on the virtues of home-grown food,
0:08:16 > 0:08:20but what could we realistically grow in the time we had available?
0:08:20 > 0:08:23We can grow some climbing French beans, some runner beans,
0:08:23 > 0:08:26some dwarf French beans.
0:08:26 > 0:08:28We'll grow some potatoes, we'll grow a variety of salad crops,
0:08:28 > 0:08:31lettuce, spring onions, radish,
0:08:31 > 0:08:34we can also grow some decent onion size...
0:08:34 > 0:08:37- We've got time to grow them still. - Have we?- To add the garnish. Yes.
0:08:37 > 0:08:41We've got time to make all that. The end of August, it's coming towards the end of the season,
0:08:41 > 0:08:44so we've got a decent bit of time for that to happen.
0:08:44 > 0:08:45The time frame isn't an issue,
0:08:45 > 0:08:48but what about the patch of land I had in mind?
0:08:48 > 0:08:50Let me just show you what I've got here.
0:08:50 > 0:08:53This is the size of the plot. There's a hedge there
0:08:53 > 0:08:56marking off the school. You've got all this green land.
0:08:56 > 0:08:57How big can you make an allotment there?
0:08:57 > 0:09:01You can create one about the size of this, which is about 300 square yards.
0:09:01 > 0:09:04Which is the perfect size. Don't get too close to that hedge
0:09:04 > 0:09:07because the hedge will take all the nutrients from the soil
0:09:07 > 0:09:09and will also, if we do get a dry spell, take all the water as well.
0:09:09 > 0:09:12And it will create some shade. So we don't want any of that.
0:09:12 > 0:09:15We want an open sunny position where these crops will thrive.
0:09:15 > 0:09:18Terry, thanks very much. Nice to speak to you today.
0:09:18 > 0:09:19- Let's bring it on. - Let's bring it on.
0:09:21 > 0:09:23Terry's enthusiasm was certainly infectious
0:09:23 > 0:09:26and the idea of living off the land got me thinking about
0:09:26 > 0:09:29another important aspect of the old way of life in Ynysybwl -
0:09:29 > 0:09:33rearing animals that would also eventually end up on the table.
0:09:33 > 0:09:36I headed back from the Rhondda to meet Adam James,
0:09:36 > 0:09:40a local smallholder who is doing just that.
0:09:40 > 0:09:43- How are you?- All right?- Good.
0:09:43 > 0:09:46- Firstly, thanks for offering to help.- Not a problem.
0:09:46 > 0:09:49- How can you help? - I'll tell you what.
0:09:49 > 0:09:52Why don't you just pop through the gate, go round to the top of the paddock,
0:09:52 > 0:09:55I'll grab my boots, and I'll show you what I've got to offer.
0:09:55 > 0:09:57- Good. I'll see you in a second. - Lovely.
0:10:01 > 0:10:03Why start a smallholding here?
0:10:03 > 0:10:06Well, we'd seen a couple of television programmes
0:10:06 > 0:10:08about changing your lifestyle,
0:10:08 > 0:10:11about having the opportunity to grow your own food.
0:10:11 > 0:10:12We both love food,
0:10:12 > 0:10:15so we thought it was too much of an opportunity to waste.
0:10:15 > 0:10:18Adam certainly makes the most of his two acres, with geese,
0:10:18 > 0:10:22chickens, and ducks providing eggs all year round,
0:10:22 > 0:10:25whilst sheep and pigs are reared for meat.
0:10:25 > 0:10:27So what is your full-time job now, then?
0:10:27 > 0:10:30I'm a nurse, and my wife is a surgeon.
0:10:30 > 0:10:34Those two jobs must take a lot of your time, with shift work, etc?
0:10:34 > 0:10:38Yeah, they both do, but every minute that we put into this
0:10:38 > 0:10:39gives us a superb return.
0:10:39 > 0:10:42Not only the quality of the food that we're getting,
0:10:42 > 0:10:44but our health as well.
0:10:44 > 0:10:47I'm out and about, rather than sitting in the pub.
0:10:47 > 0:10:50- And you know exactly what you're eating.- Absolutely.
0:10:50 > 0:10:55I know, from the grain to the plate, exactly what's gone into my food.
0:10:55 > 0:10:57- That's important.- Absolutely.
0:10:57 > 0:11:00Adam's smallholding philosophy is just what I'm looking for
0:11:00 > 0:11:05with this project, and I was keen to find out what he had to offer.
0:11:05 > 0:11:06I really want the children,
0:11:06 > 0:11:09apart from looking at how food is grown, how meat is produced,
0:11:09 > 0:11:11and how things like bacon and where pork chops come from,
0:11:11 > 0:11:14and what meat goes in to make sausages, etc.
0:11:14 > 0:11:17So I'd like them to get involved and see how the pigs grow,
0:11:17 > 0:11:19and what you do to feed and look after them,
0:11:19 > 0:11:21so they can understand and have an appreciation like you've got.
0:11:21 > 0:11:24Yeah, OK. How's about we donate these two pigs,
0:11:24 > 0:11:28we rear them on, we get some of the children to come down
0:11:28 > 0:11:30and help us feed them through the year,
0:11:30 > 0:11:33and at the end, you can have these for your hog roast?
0:11:33 > 0:11:35- Are you sure?- Absolutely.
0:11:39 > 0:11:40Things are going well.
0:11:40 > 0:11:44Everyone I've met so far has been hugely supportive,
0:11:44 > 0:11:46offering help and expert advice.
0:11:46 > 0:11:49And my plan was gradually coming together.
0:11:49 > 0:11:51But up till now, I was only preaching to the converted.
0:11:51 > 0:11:54It was time for me to talk to the whole community to see
0:11:54 > 0:11:57if I could get everyone interested.
0:11:57 > 0:12:00It's the 24th of April, and I'm at Glanffrwd Infant School,
0:12:00 > 0:12:02and I've got to tell you, I'm very nervous,
0:12:02 > 0:12:05because I've invited the parents of Glanffrwd, Trerobert School,
0:12:05 > 0:12:08and also the village people to come here this evening,
0:12:08 > 0:12:10so that I can explain to them what my vision is
0:12:10 > 0:12:12to create this community garden.
0:12:12 > 0:12:15I only hope people turn up.
0:12:15 > 0:12:18And, by the way, when I said the village people,
0:12:18 > 0:12:19I didn't mean the group!
0:12:25 > 0:12:29It turns out, I had nothing to worry about, with quite a few people,
0:12:29 > 0:12:31young and old, coming to hear what I had to say.
0:12:31 > 0:12:35It's good to be back here, and it's great to see so many of you.
0:12:35 > 0:12:39I've been concerned for some time with the way that the food habits
0:12:39 > 0:12:41and eating habits of people have been going.
0:12:41 > 0:12:44About six months ago, I was listening to a news item
0:12:44 > 0:12:48that said America has the worst case of obesity in the world.
0:12:48 > 0:12:51The second was the UK.
0:12:51 > 0:12:53Now, does anyone want to stab a guess at where in the UK
0:12:53 > 0:12:55- that problem is?- Wales.
0:12:55 > 0:12:58Yes, more specifically, it's the South Wales valleys.
0:12:58 > 0:13:01There's no doubt that many people are eating the wrong things,
0:13:01 > 0:13:05and maybe it's because families don't cook as much as they used to,
0:13:05 > 0:13:09or maybe it's because they don't have the know-how,
0:13:09 > 0:13:10how to prepare food.
0:13:10 > 0:13:13I started to think about my childhood in Ynysybwl,
0:13:13 > 0:13:16and what was so different then.
0:13:16 > 0:13:18People cooked more, and allotments were very important,
0:13:18 > 0:13:21providing great ingredients.
0:13:21 > 0:13:24In August, there's a celebration in Ynysybwl
0:13:24 > 0:13:26to celebrate the Lady Windsor colliery,
0:13:26 > 0:13:28and the fact that it's been closed for 25 years.
0:13:28 > 0:13:33We've got permission from the council to create a community garden
0:13:33 > 0:13:35here, in the grounds of the school.
0:13:35 > 0:13:38At that carnival, what I want to do is to feed people
0:13:38 > 0:13:41the food that's going to be grown here.
0:13:41 > 0:13:44So, on the first of May, we're going to need some help
0:13:44 > 0:13:48to dig up this plot of land so we can start planting.
0:13:48 > 0:13:50I appreciate you're all busy,
0:13:50 > 0:13:54but the way I look at things is many hands make light work.
0:13:54 > 0:13:56Let's make it a great occasion on the day,
0:13:56 > 0:13:58where we've all pitched in as a community effort.
0:13:58 > 0:14:01- Does that sound like a good idea? - ALL: Yeah!
0:14:01 > 0:14:03APPLAUSE
0:14:03 > 0:14:07Judging by the atmosphere in the school hall, I think that went well.
0:14:07 > 0:14:09And it was great to be back among familiar faces.
0:14:09 > 0:14:12- She used to push me in my pushchair, can you believe it?!- Yeah!
0:14:12 > 0:14:16- Eh? Hang on... - And to a lot more!- Yes, she did.
0:14:16 > 0:14:19Used to look past me and all. Don't go into that now!
0:14:19 > 0:14:22- Don't go into that! - SHE LAUGHS
0:14:22 > 0:14:26And this lady here, she used to cut my hair!
0:14:26 > 0:14:30My initial fears about people getting involved were quickly dispelled,
0:14:30 > 0:14:33with offers to help coming from all directions.
0:14:33 > 0:14:35We've got plenty of manure there as well, if you want any.
0:14:35 > 0:14:38Oh, manure, we need some of that. That's good.
0:14:38 > 0:14:39I think the message hit home,
0:14:39 > 0:14:43and the old Ynysybwl spirit that I remember was coming back.
0:14:43 > 0:14:46I think it's an exceptional plan. It's good for the village.
0:14:46 > 0:14:50I think the contribution it will make the community will be good,
0:14:50 > 0:14:54and for the children, I think we could all do with an education on food,
0:14:54 > 0:14:57where it comes from, how we cook it, and the best way to do that.
0:14:57 > 0:15:00We always go for convenience foods, and we both work full-time,
0:15:00 > 0:15:03and I know that when we have got time, it's precious,
0:15:03 > 0:15:05so you try and do as much as you can.
0:15:05 > 0:15:09It's nice to be reminded that the simplest of tasks,
0:15:09 > 0:15:13or the food that we consume every day is vitally important to us.
0:15:13 > 0:15:16Vegetables, vegetables, we all love vegetables!
0:15:16 > 0:15:18Vegetables!
0:15:18 > 0:15:20I don't know what I was worried about
0:15:20 > 0:15:22before this meeting took place,
0:15:22 > 0:15:25because the people in there just showed their community spirit to me.
0:15:25 > 0:15:26Most of the names on this list here,
0:15:26 > 0:15:29they're all prepared to get stuck in and do anything.
0:15:29 > 0:15:31We'll help to dig, we'll help with watering, you know,
0:15:31 > 0:15:34anything you need doing, it's really...
0:15:34 > 0:15:38It's just superb. It just goes to show that the Ynysybwl people are a great, strong community.
0:15:38 > 0:15:40The only thing that's left now
0:15:40 > 0:15:41is to get the spades out and get digging.
0:15:43 > 0:15:45It was great to get such a vote of support,
0:15:45 > 0:15:49but I needed to know that my plans would address the needs
0:15:49 > 0:15:53of individual families as well as the community at large.
0:15:53 > 0:15:55I met up with Ian Randell and Christina Jones,
0:15:55 > 0:15:56who live in Ynysybwl.
0:15:56 > 0:15:59I wanted to find out what worried them most
0:15:59 > 0:16:03about their families' eating habits.
0:16:03 > 0:16:06My family do like a takeaway on the weekends.
0:16:06 > 0:16:07They like fried chicken, pizzas,
0:16:07 > 0:16:10and the nearest place we can go for one of them
0:16:10 > 0:16:12is probably to Treforest, for the ones they like.
0:16:12 > 0:16:14We're all busy all week long,
0:16:14 > 0:16:17you have a couple of days off on the weekend, it's just convenience.
0:16:17 > 0:16:20It's easier to pick up the phone and order takeaway, order a pizza,
0:16:20 > 0:16:22rather than just prepare it yourself.
0:16:22 > 0:16:26When I come home from work in the morning, I've got to go to bed,
0:16:26 > 0:16:27and when I get up, I'm thinking,
0:16:27 > 0:16:30"Right, what am I going to do for dinner?"
0:16:30 > 0:16:32So I've got to go shopping, and I hate shopping,
0:16:32 > 0:16:34because I never know what to pick.
0:16:34 > 0:16:37They all like different things. The little ones won't eat spicy,
0:16:37 > 0:16:39my daughter, she will eat pasta until it's coming out of her ears,
0:16:39 > 0:16:42and my son likes hot and spicy curries and things.
0:16:42 > 0:16:46So it's never one set meal I can cook for everybody,
0:16:46 > 0:16:48which I find very non-cost-effective.
0:16:48 > 0:16:51What concerns you about eating too much takeaway food?
0:16:51 > 0:16:53I know about all the saturated fat,
0:16:53 > 0:16:57all the E-numbers that go into these prepared meals, and it all adds up.
0:16:57 > 0:17:00When I'm cooking it fresh from the house, I know it's healthier,
0:17:00 > 0:17:03it's more cost-effective, and if I can make it just as tasty
0:17:03 > 0:17:05and as enjoyable, that would be the key for me.
0:17:05 > 0:17:09Obviously, our health is a concern. I've got high blood pressure.
0:17:09 > 0:17:11Obviously, I'm overweight. My son is overweight.
0:17:11 > 0:17:13We need to do something about it now,
0:17:13 > 0:17:16because it's just going to snowball and get out of control otherwise.
0:17:16 > 0:17:18We need to get on the right track.
0:17:18 > 0:17:21We need to eat healthily, and the only way forward is to learn
0:17:21 > 0:17:24how to cook healthily and, you know, save money at the same time.
0:17:24 > 0:17:27- So we need to get back to basics? - Definitely, yeah.
0:17:27 > 0:17:30And who's going to look after my kids if I'm not here?
0:17:30 > 0:17:33I've got to, you know, change the way I eat now.
0:17:33 > 0:17:36You've given me a bit to think about there, I've got to be honest.
0:17:36 > 0:17:40But, you know, it's all down to us working together,
0:17:40 > 0:17:42so I'm going to put a lot into it.
0:17:42 > 0:17:45- Are you up for it? - Wonderful.- Thanks.
0:17:45 > 0:17:47I was really pleased that Ian and Christina
0:17:47 > 0:17:48had been so honest with me,
0:17:48 > 0:17:52and decided that, in Ian's case, there's no time like the present.
0:17:52 > 0:17:55I had an idea up my sleeve to make the Randell family's reliance
0:17:55 > 0:17:57on takeaway food a thing of the past.
0:17:57 > 0:18:01But were they ready for my takeaway challenge?
0:18:01 > 0:18:04So what I'm going to do is prove to you that I can make you a better fried chicken takeaway
0:18:04 > 0:18:07than you're going to get by the time you go to Treforest and pick it up.
0:18:07 > 0:18:09How long is it going to take you to go to Treforest?
0:18:09 > 0:18:11Oh, about 20 minutes, half an hour.
0:18:11 > 0:18:14You get the takeaway, and we'll have it ready when you come back,
0:18:14 > 0:18:16and I bet it'll be better than the one you bring back.
0:18:16 > 0:18:19Right, off you go, and we're going to crack on here.
0:18:19 > 0:18:23Right, Ian, let's start. I want you to start over here now.
0:18:23 > 0:18:25Come on, Libby!
0:18:27 > 0:18:29We're not going to make a coleslaw with creamy things,
0:18:29 > 0:18:31we're going to make this a very healthy one.
0:18:31 > 0:18:35According to a survey commissioned for the Live Longer Wales season,
0:18:35 > 0:18:38one in five of us eat a takeaway at least once a week.
0:18:38 > 0:18:41Well, do you think he'll do it?
0:18:41 > 0:18:42Yeah.
0:18:42 > 0:18:46I think we'll be down there and back and he won't be finished.
0:18:46 > 0:18:48Ha! It was game on!
0:18:48 > 0:18:51Martine and Libby headed off for their 10-mile round trip
0:18:51 > 0:18:54to buy their £17 fried chicken meal with fries and coleslaw,
0:18:54 > 0:18:57while Ian went to work on the healthy, Dudley version.
0:18:57 > 0:18:59Ian took charge of the fresh slaw,
0:18:59 > 0:19:01while I prepared the potato wedges,
0:19:01 > 0:19:03a much healthier alternative to fries.
0:19:03 > 0:19:06We're just going to make sure we cut them all the same size
0:19:06 > 0:19:08so they cook in the same time.
0:19:08 > 0:19:10To add more flavour to these, Ian, I'm going to pop
0:19:10 > 0:19:12a little bit of garlic into it, OK?
0:19:12 > 0:19:14I've got some olive oil, salt and pepper,
0:19:14 > 0:19:17and it's as simple as that. So, do you think they're there yet?
0:19:17 > 0:19:20I'm wondering how busy Robert Street is at this time of day.
0:19:20 > 0:19:22They might still be left in Ynysybwl.
0:19:22 > 0:19:24Ooh!
0:19:24 > 0:19:27Robert Street is clear.
0:19:28 > 0:19:31Looks like Martine and Libby were making good time.
0:19:31 > 0:19:34So we'd better get a move on. Next step, the chicken.
0:19:34 > 0:19:37If you go down to these places, they'll deep fry these.
0:19:37 > 0:19:38We're not going to do that.
0:19:38 > 0:19:41We're going to put them into a hot oven with
0:19:41 > 0:19:45a little bit of oil on the tray, so we're going to quickly roast them.
0:19:45 > 0:19:49To give the chicken a similar flavour to that of the popular takeaway establishment,
0:19:49 > 0:19:52I'm making my own special coating by adding mustard powder,
0:19:52 > 0:19:55celery salt, and cayenne pepper to the breadcrumbs.
0:19:55 > 0:19:56Simple, but very tasty.
0:19:56 > 0:19:59So I want that dipped again to make sure there's a nice coating
0:19:59 > 0:20:01of breadcrumbs on it, so that when it's in the oven,
0:20:01 > 0:20:03it's going to cook straightaway.
0:20:03 > 0:20:05This is something that the youngest one will like, Libby.
0:20:05 > 0:20:07- She likes this sort of stuff?- Yeah.
0:20:07 > 0:20:10Ooh, nice one!
0:20:10 > 0:20:11We can park.
0:20:11 > 0:20:14- They'll be there now, won't they? - Just getting there.
0:20:15 > 0:20:17We've got to get that chicken in the oven.
0:20:17 > 0:20:20That's going to take about 15 minutes. That oven is nice and hot.
0:20:20 > 0:20:22The potatoes are coming along lovely.
0:20:22 > 0:20:24So I think we should have all this ready.
0:20:24 > 0:20:27The girls just picked up their takeaway.
0:20:27 > 0:20:29Looks like we're neck and neck.
0:20:29 > 0:20:32At least with this, you know exactly what's gone into it.
0:20:32 > 0:20:34I think that's important.
0:20:34 > 0:20:36I think people need to pay a bit more attention
0:20:36 > 0:20:40- to what's going into their food. - No E-numbers in this?- No.
0:20:40 > 0:20:42Only D-numbers - Dudley numbers.
0:20:42 > 0:20:44- Mmm!- Mmm!
0:20:46 > 0:20:50Instead of the mayonnaise-laden coleslaw served by takeaway chains,
0:20:50 > 0:20:52I'm adding a light mustard and olive oil dressing
0:20:52 > 0:20:54to the fresh vegetable slaw.
0:20:54 > 0:20:57- Faster, healthier, and cheaper. - I'm hoping tastier as well.
0:20:57 > 0:21:00Crossed fingers, I hope so. Right, let's clean down.
0:21:04 > 0:21:06- They shouldn't be long, should they? - Just driving in now.
0:21:06 > 0:21:08- Are they?- Yeah.
0:21:08 > 0:21:11Oh, here they come! Here they come!
0:21:11 > 0:21:15We're ready! It's just keeping warm in here, now, it is!
0:21:15 > 0:21:19- There!- It's gone a bit cold. Those chips have gone a bit soggy.
0:21:19 > 0:21:22Wait till you see what we've got in here. Right, then.
0:21:23 > 0:21:25Look at that!
0:21:25 > 0:21:28- A bit more chicken than you've got in that bucket there.- Yeah.
0:21:28 > 0:21:31- How long did it take you to go? - A half hour.
0:21:31 > 0:21:34So didn't take any longer for us to prepare this than it took you,
0:21:34 > 0:21:37and I reckon this is going to cost us £8-£9, between everything.
0:21:40 > 0:21:44- How does that taste, compared to the one you had at the takeaway?- Better.
0:21:44 > 0:21:47- Much better.- It's crisp, yeah, it's nice. It's better.
0:21:47 > 0:21:50I was going to say, pitch in, but the way Ian's going with it,
0:21:50 > 0:21:53you need to pitch in, because there won't be much left here! Come on!
0:21:53 > 0:21:56- SHE LAUGHS - Lovely, come on, have more of these.
0:21:56 > 0:21:59Oh, look at that! Go on!
0:22:03 > 0:22:06So we're back at Glanffrwd Infant School, ready for our big gig.
0:22:06 > 0:22:08The sun is shining, people are arriving,
0:22:08 > 0:22:11and I've got to be honest, I'm getting quite excited about this.
0:22:11 > 0:22:14But there's loads to do. We've got to dig the soil, put in the manure,
0:22:14 > 0:22:17plant the spuds, and there's hundreds of seeds to also plant.
0:22:17 > 0:22:20So, there's going to be no slacking today.
0:22:20 > 0:22:22People had better get digging.
0:22:22 > 0:22:24As promised, the people of Ynysybwl
0:22:24 > 0:22:27have turned out in force, shovels in hand,
0:22:27 > 0:22:29ready for a day of hard work.
0:22:29 > 0:22:33First job is to remove the turf and rotate the soil,
0:22:33 > 0:22:36and turn the school playground into an allotment.
0:22:37 > 0:22:41Next to arrive, our gardening expert, Terry Walton.
0:22:41 > 0:22:42But as he inspects the site,
0:22:42 > 0:22:46it looks like he's already spotted a problem with my choice of location.
0:22:46 > 0:22:50Well, boys, I think we've got a bit of a problem here.
0:22:50 > 0:22:52There's not much soil, is there?
0:22:52 > 0:22:55We've got about two or three inches, and then we're into hardcore.
0:22:55 > 0:22:57I think this is a case of we need some topsoil delivered.
0:22:57 > 0:23:00So, instead of going down, we're going to have to build up.
0:23:00 > 0:23:04It might not be the ideal location for our community garden,
0:23:04 > 0:23:08but with just 16 weeks to go before the carnival,
0:23:08 > 0:23:10we just have to do the best we can.
0:23:10 > 0:23:13Something we do have plenty of is manure.
0:23:13 > 0:23:17Great to see everyone rolling up their sleeves and pitching in.
0:23:18 > 0:23:21Come on, try one of these. These are lovely.
0:23:21 > 0:23:25And it's not just the adults getting involved. The pupils of Glanffrwd
0:23:25 > 0:23:28and Trerobert School are given the task of planting some seeds.
0:23:28 > 0:23:31- Does anybody know what these are? CHILDREN:- Beans!
0:23:31 > 0:23:33Oh, most of you are quite good gardeners, then.
0:23:33 > 0:23:36Now, these are the French beans, nice little jet black bean seeds.
0:23:36 > 0:23:39And these are going to give us a good feast in July and August.
0:23:44 > 0:23:47Oh, you're having trouble with that one. He's very lively, isn't he?
0:23:48 > 0:23:51Right, come on, then. Let somebody else have a little go.
0:23:51 > 0:23:53We're going to take them inside and water them,
0:23:53 > 0:23:56and very soon, little seedlings will come to the top.
0:23:56 > 0:23:57It comes up with big leaves,
0:23:57 > 0:24:00and in about eight weeks' time, we'll have these to eat.
0:24:00 > 0:24:02This is what I'd hoped for.
0:24:02 > 0:24:04Three generations working together
0:24:04 > 0:24:07to create a community vegetable garden
0:24:07 > 0:24:08they can be proud of.
0:24:08 > 0:24:11We'll be relying on this site to source most of our food
0:24:11 > 0:24:14for the carnival feast in August, so the pressure's on.
0:24:14 > 0:24:18Something like this is definitely going to bring the village together.
0:24:18 > 0:24:20It shows that we can grow our own veg,
0:24:20 > 0:24:23we haven't got to go to supermarkets,
0:24:23 > 0:24:25and we can feed ourselves without a problem.
0:24:25 > 0:24:28Exciting people about fresh, home-grown food
0:24:28 > 0:24:30is what it's all about.
0:24:30 > 0:24:32So it's time for me to get cooking.
0:24:32 > 0:24:35- Right, then, hands up who's hungry. - ALL: Me!
0:24:35 > 0:24:38All hungry. Better make a lot of soup, then. Right.
0:24:38 > 0:24:40This is a very, very quick soup to make,
0:24:40 > 0:24:43so when people say they've got no time, that's a load of rubbish.
0:24:43 > 0:24:45You've got plenty of time. It's all about preparation.
0:24:45 > 0:24:48And we are going to make sure everything is cut the same size,
0:24:48 > 0:24:51because that means everything cooks within the same amount of time.
0:24:51 > 0:24:53So, there's your veg. The carrot, the onion, celery,
0:24:53 > 0:24:55the stuff that's got to be cooked first.
0:24:55 > 0:24:58Pop them in this pan with a nice bit of butter,
0:24:58 > 0:25:01and we're going to cook those off until they're nice and soft,
0:25:01 > 0:25:04before we add courgettes and the tomatoes.
0:25:04 > 0:25:07Then, just add some stock and let it simmer.
0:25:07 > 0:25:10Now, tell me, are you all going to come and help in this garden?
0:25:10 > 0:25:12ALL: Yeah!
0:25:12 > 0:25:15Yes. Well, we'll see about that.
0:25:15 > 0:25:17Well, the soup is cooking,
0:25:17 > 0:25:21pupils of Trerobert are ready to plant the first additions
0:25:21 > 0:25:23to the new community garden.
0:25:23 > 0:25:25You're just going to put them on the soil
0:25:25 > 0:25:27and just press them in like that, all right?
0:25:27 > 0:25:29And you're going to go 22cm apart,
0:25:29 > 0:25:32so that's roughly that far apart, OK?
0:25:34 > 0:25:35Right.
0:25:38 > 0:25:41That's you. OK, that's good. And there we are, then.
0:25:41 > 0:25:45That's our first row of potatoes of many. Give yourselves a big cheer.
0:25:45 > 0:25:47THEY CHEER
0:25:47 > 0:25:50He was really helpful, telling us where to plant them.
0:25:50 > 0:25:53And he was guiding us through everything that we needed to do.
0:25:53 > 0:25:56Things are starting to take shape.
0:25:56 > 0:25:58Whilst the first row of potatoes is covered,
0:25:58 > 0:26:02the very small green fingers of the Glanffrwd infants are also busy.
0:26:02 > 0:26:04Well done.
0:26:04 > 0:26:08Well, today is taking education to the outdoor classroom, proper.
0:26:08 > 0:26:09Children enjoying,
0:26:09 > 0:26:12children learning through hands-on work. It's been amazing.
0:26:12 > 0:26:15A very successful day of planting.
0:26:15 > 0:26:19But now, it's up to the pupils to look after the seedlings
0:26:19 > 0:26:20over the next few weeks,
0:26:20 > 0:26:24until they grow strong enough to be planted outside.
0:26:24 > 0:26:26Everyone's certainly worked up an appetite.
0:26:26 > 0:26:30Time to finish the soup, by simply adding tomatoes, courgettes
0:26:30 > 0:26:32and peas, and some fresh herbs.
0:26:32 > 0:26:34Well, it's been a hard slog today,
0:26:34 > 0:26:37but we have nearly finished what we were supposed to do.
0:26:37 > 0:26:39Now, the great thing about this sort of food is
0:26:39 > 0:26:42there's so much flavour in fresh vegetables from the garden.
0:26:42 > 0:26:44I'm looking forward to seeing their reactions
0:26:44 > 0:26:47to eating their own fruit and veg that they've planted themselves.
0:26:47 > 0:26:50Leave this to cook for another eight minutes, and then we'll serve.
0:26:50 > 0:26:54Hopefully, we're going to please a lot of people here.
0:26:54 > 0:26:56- What does that taste like?- Mmm!
0:26:56 > 0:26:57- You like that?- Yeah.
0:26:57 > 0:27:00- It's nice.- You like that?- Yeah.
0:27:00 > 0:27:03It's got all my favourite vegetables in there, and it's really tasty.
0:27:03 > 0:27:05What do you like eating?
0:27:05 > 0:27:08- Chips!- It's all right, there's chips in there. You'll love it.
0:27:08 > 0:27:10They're green chips. They're special ones.
0:27:10 > 0:27:13- I don't like green chips.- Don't you?
0:27:13 > 0:27:15Mmm!
0:27:15 > 0:27:19Not everyone seems convinced by the fresh vegetables.
0:27:19 > 0:27:21But I'm sure that, with perseverance,
0:27:21 > 0:27:23people will start thinking differently.
0:27:23 > 0:27:24Absolutely stunning.
0:27:24 > 0:27:27Unbelievable. Better than that tinned stuff, mate.
0:27:27 > 0:27:29So hopefully, when these come up here, that will be...
0:27:29 > 0:27:31You can put it all in there.
0:27:31 > 0:27:33It's been a really good day for everyone.
0:27:33 > 0:27:37Brought the community together, the kids helping out. Really enjoyed it.
0:27:37 > 0:27:40Projects like this just bring everybody back together.
0:27:40 > 0:27:42It's absolutely fantastic.
0:27:42 > 0:27:44That's the important thing. Moving forward from here now.
0:27:44 > 0:27:47- Indeed we are.- Thanks for your help. - You're more than welcome.
0:27:47 > 0:27:49The plot looks as if it's a plot now,
0:27:49 > 0:27:53and the kids really threw themselves into it, enthusiasm was outstanding.
0:27:53 > 0:27:55- Enjoy the soup, Tel.- I will do.
0:27:57 > 0:27:59You know, I'm quite pleased with this turnout today.
0:27:59 > 0:28:01I'm glad the community have turned up
0:28:01 > 0:28:03and they've supported what we are trying to do here.
0:28:03 > 0:28:06The big challenge is to keep the enthusiasm going,
0:28:06 > 0:28:10and I really want people to change the way they think about fresh food.
0:28:10 > 0:28:12But we've all got to remember one thing -
0:28:12 > 0:28:14this garden is just the beginning.
0:28:17 > 0:28:19Next time on Grow It, Cook It, Eat It...
0:28:19 > 0:28:21things get even tougher.
0:28:23 > 0:28:27The community garden struggles in the hot summer sun.
0:28:27 > 0:28:30The classic greasy spoon breakfast gets a Dudley make-over.
0:28:30 > 0:28:34I give locals a lesson in cost-effective supermarket shopping,
0:28:34 > 0:28:37and with the carnival only a few weeks away,
0:28:37 > 0:28:40I still find myself struggling to get enough recruits.
0:28:50 > 0:28:53Subtitles by Red Bee Media Ltd