0:00:02 > 0:00:06I'm Dudley Newbery and I've been cooking and presenting food programmes for the last 22 years.
0:00:06 > 0:00:09But for this series I'm going to be doing something a little different.
0:00:11 > 0:00:15I know how much we Welsh love to eat but over the past few years
0:00:15 > 0:00:18I've been getting more 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're eating far 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 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 > 0:00:38Last time, with the help of kids from the local schools,
0:00:38 > 0:00:41I managed to bring the village of Ynysybwl together
0:00:41 > 0:00:43to create a community vegetable garden.
0:00:43 > 0:00:46It shows that we can grow our own veg, we haven't got to go
0:00:46 > 0:00:50to supermarkets, and we can feed ourselves without a problem.
0:00:50 > 0:00:52But growing our own veg was never going to be enough.
0:00:52 > 0:00:57To reach the whole community means getting the kids, parents and grandparents involved,
0:00:57 > 0:01:00and looking back at how we used to shop, cook and eat,
0:01:00 > 0:01:04and using those lessons to move on to the future.
0:01:04 > 0:01:07This week I'm going back to basics, showing how much you can save
0:01:07 > 0:01:09if you shop locally.
0:01:09 > 0:01:13You can pop one in the freezer anyway. You are saving money.
0:01:13 > 0:01:15- There's no waste.- No waste at all.
0:01:15 > 0:01:17I'm getting the kids involved caring for the pigs
0:01:17 > 0:01:19donated for the carnival feast.
0:01:19 > 0:01:24And I'm working with the local cafe to give their greasy spoon breakfast a Mediterranean make over.
0:01:24 > 0:01:26You want them about the size of a golf ball.
0:01:26 > 0:01:29- Let's have a look at that. - Is that big enough?
0:01:29 > 0:01:31They don't play golf in Ynysybwl, do they?
0:01:32 > 0:01:34But it's not going to be easy.
0:01:34 > 0:01:37I'm going to need all my enthusiasm and experience to convince people
0:01:37 > 0:01:39this is about their future.
0:01:39 > 0:01:42It's not just about food, it really is a matter of life and death.
0:01:57 > 0:02:01It's the end of May 2013 and things are starting to come together.
0:02:01 > 0:02:03The community garden's planted
0:02:03 > 0:02:07but this project has always been a lot more than growing our own veg.
0:02:07 > 0:02:09With a couple of months to go to the carnival,
0:02:09 > 0:02:11I've got to get the whole community on board.
0:02:11 > 0:02:15That means speaking to shop keepers, local businesses and clubs. Places like Cresci's Cafe.
0:02:17 > 0:02:19The cafe has been the hub of the village
0:02:19 > 0:02:22since it was opened in 1905 by Giovanni Cresci.
0:02:22 > 0:02:24I went to visit Giovanni's great-grandson
0:02:24 > 0:02:28and present owner, Tony Howells, to learn more.
0:02:28 > 0:02:31So, Tony, how did the Cresci family start in Ynysybwl?
0:02:31 > 0:02:34My grandfather made his way through Europe at the age of 14.
0:02:34 > 0:02:37Walked from Dover, took him weeks and weeks.
0:02:37 > 0:02:39Worked on the docks, in the pits.
0:02:39 > 0:02:42He came to Ynysybwl, fell in love with the village
0:02:42 > 0:02:44- and started from there. - And that was it?
0:02:44 > 0:02:48They had a sweet shop initially, selling sweets, ice cream.
0:02:48 > 0:02:52A salesman came there one day and my great-grandmother offered him
0:02:52 > 0:02:53an ice cream as a thank you.
0:02:53 > 0:02:56He said, "I love your ice cream, but I'd love a cup of tea."
0:02:56 > 0:02:59So she thought, there's an idea, and the cafe was born.
0:02:59 > 0:03:02I remember going in there as a youngster and being sat on the bar,
0:03:02 > 0:03:06on the counter and being able to choose what sweets I wanted.
0:03:06 > 0:03:08The ice cream they made was fantastic.
0:03:08 > 0:03:10- I used to make that when I was ten year old.- Did you?
0:03:10 > 0:03:12Not on my own, I just used to help out.
0:03:12 > 0:03:16There was a lot of Italian food - olives, olive oil.
0:03:16 > 0:03:18A lot of my friends didn't know what pizza was.
0:03:18 > 0:03:21We used to have pizza.
0:03:21 > 0:03:24- What about pasta?- Hardly anyone ate pasta.- You love pasta, though?
0:03:24 > 0:03:26Grew up on it.
0:03:26 > 0:03:30Cresci's Cafe brought a real Italian flavour to the Bwl when I was growing up.
0:03:30 > 0:03:32Inspired by his family history,
0:03:32 > 0:03:36Tony reopened Cresci's Cafe in the new location in 2005.
0:03:36 > 0:03:39But like a lot of cafe owners, he's found himself fighting
0:03:39 > 0:03:42a losing battle trying to interest locals in real food.
0:03:42 > 0:03:46When you started Cresci's number two, were you starting this
0:03:46 > 0:03:49to try and get an Italian flavour back into the village again?
0:03:49 > 0:03:52That was the plan but after a couple of years
0:03:52 > 0:03:56you'd find what people want, just a quick breakfast and back to work.
0:03:56 > 0:03:57Do you think we're up for a challenge
0:03:57 > 0:04:00to see if we can switch their way of thinking?
0:04:00 > 0:04:03I'm sure most people will definitely be up for trying it.
0:04:03 > 0:04:06But it's a big ask to get them to switch to it
0:04:06 > 0:04:10and not go back to breakfast. There's something about a breakfast, isn't there? A fry up.
0:04:10 > 0:04:14There is something about it but let's see if we can get them to switch now and again.
0:04:14 > 0:04:17- We'll move it from there. - Definitely. Definitely up for that.
0:04:17 > 0:04:19- I've got just the thing for that. - Good.
0:04:19 > 0:04:22- And this coffee's still good. - Cheers.- Cheers.
0:04:25 > 0:04:27Before I can start cooking up some quality Italian food,
0:04:27 > 0:04:30I need to check up on the community garden.
0:04:30 > 0:04:34Last time, our gardening guru Terry Walton noticed the soil
0:04:34 > 0:04:38was lacking in depth, so we only managed to plant a couple of rows of potatoes.
0:04:40 > 0:04:42But today we've had some topsoil delivered
0:04:42 > 0:04:46and the Ynysybwl allotmenteers are back and ready to pitch in.
0:04:47 > 0:04:52If we can get about at least four inches spread over with a rake today,
0:04:52 > 0:04:55it'll be ready for planting within the next hour or so.
0:04:57 > 0:04:59And with just 12 weeks to go before the carnival
0:04:59 > 0:05:01we do need to get planting.
0:05:02 > 0:05:05When you planted these, they were little seeds.
0:05:05 > 0:05:08What have you done to these to make them grow?
0:05:08 > 0:05:12- Given them plenty of sunshine and water.- That is great. Absolutely.
0:05:12 > 0:05:14Now, we're going to plant these in the garden.
0:05:14 > 0:05:17- Are you going to help me? - ALL: Yes!
0:05:17 > 0:05:22The garden seems to have revived a sense of community spirit in Ynysybwl,
0:05:22 > 0:05:25with villagers contributing in many different ways.
0:05:25 > 0:05:27Some giving up their time to help
0:05:27 > 0:05:31and others pitching in with gifts, including a brand-new garden shed.
0:05:34 > 0:05:36Look at that. What a fit.
0:05:38 > 0:05:41And of course, the kids love it.
0:05:41 > 0:05:43It is wonderful to give kids an alternative view,
0:05:43 > 0:05:47and get about to see where the food they see on the supermarket shelves,
0:05:47 > 0:05:49where it comes from.
0:05:49 > 0:05:53How it's grown, harvested and prepared for the table.
0:05:55 > 0:05:57There is one by here.
0:05:57 > 0:06:00And that one.
0:06:00 > 0:06:01And then...
0:06:04 > 0:06:06That one.
0:06:07 > 0:06:11If we can get the peas planted in this row here.
0:06:11 > 0:06:13Then we put the onions in that row there.
0:06:13 > 0:06:16Oh, soil in my shoe!
0:06:16 > 0:06:20Already, this project seems to be doing what I hoped it would,
0:06:20 > 0:06:24with three generations working together planting seeds for the future.
0:06:31 > 0:06:33..So it fits in the hole
0:06:33 > 0:06:36and you just level to the ground, the top of the onion.
0:06:36 > 0:06:39I haven't planted before and it was quite fun doing it
0:06:39 > 0:06:42so I am looking forward to do more stuff.
0:06:44 > 0:06:45Careful.
0:06:45 > 0:06:47That's it. Right.
0:06:47 > 0:06:51Well done. You've all done really well.
0:06:51 > 0:06:53Give yourself a big clap. Come on.
0:06:53 > 0:06:55Well done. Great.
0:06:55 > 0:06:57- High-five.- High-five!
0:06:57 > 0:06:59Lovely.
0:06:59 > 0:07:02It's great to see the youngsters proud of their achievements,
0:07:02 > 0:07:05interacting and learning with the older generation.
0:07:05 > 0:07:08It got me thinking about the importance
0:07:08 > 0:07:10of having good role models.
0:07:10 > 0:07:12So I went to meet Ynysybwl rugby legend,
0:07:12 > 0:07:15former Welsh international, Garin Jenkins.
0:07:15 > 0:07:17Like many places in the valleys,
0:07:17 > 0:07:20the local rugby club is the cornerstone of village life
0:07:20 > 0:07:24and I was keen to hear Garin's thoughts on diet and exercise.
0:07:24 > 0:07:27I think rugby has become more of a science.
0:07:27 > 0:07:30The eating has become also important now, Dudley,
0:07:30 > 0:07:35because the extreme levels that they push themselves to,
0:07:35 > 0:07:38the fuel and the energy is so important.
0:07:38 > 0:07:40Diet, and protein and energy from the food
0:07:40 > 0:07:42is top of the agenda for them.
0:07:44 > 0:07:47I know you are associated with the youth team here,
0:07:47 > 0:07:49and I know you give them a hand when you can to train etc,
0:07:49 > 0:07:51does that message get related to them?
0:07:51 > 0:07:53I think it is not just rugby.
0:07:53 > 0:07:56What you put in your body, it's like anything,
0:07:56 > 0:07:59the more rubbish you put in the bin, the more rubbish got to come out.
0:07:59 > 0:08:01I think it's the same with the body.
0:08:01 > 0:08:03That is the energy that's going to sustain you
0:08:03 > 0:08:06when you play the sport or in the workplace or college.
0:08:06 > 0:08:09I think eating the right foods gives you a balanced lifestyle
0:08:09 > 0:08:12and it is important, the preparation.
0:08:12 > 0:08:16And take time out to enjoy food and enjoy the company.
0:08:16 > 0:08:18It's surprising how enjoyable it is.
0:08:18 > 0:08:21I've enjoyed being with you, that's great. Thank you for that.
0:08:21 > 0:08:23A good bit of advice there.
0:08:28 > 0:08:30Thanks to local smallholder, Adam James,
0:08:30 > 0:08:34we have two pigs to rear for the carnival feast on the 25th of August.
0:08:37 > 0:08:40Last time we met he was keen for some local pupils
0:08:40 > 0:08:44to be involved in looking after the pigs so Tom, Joshua, Liam and Scott
0:08:44 > 0:08:47from Trerobert School have come along to give him a hand.
0:08:51 > 0:08:54OK, guys, so the pigs eat lots and lots of different things.
0:08:54 > 0:08:57Probably the same things as you like to eat.
0:08:57 > 0:09:02In the bucket we've got some melon, some bananas, some cranberries, some plums.
0:09:02 > 0:09:06And the other thing they have is this stuff which is their pig food.
0:09:06 > 0:09:09It's very much like the cereals you have in the morning.
0:09:09 > 0:09:12Come on, give us a hand to chop it up with a spade.
0:09:12 > 0:09:14We need to get in and give it a good chop.
0:09:14 > 0:09:17Pretty good, I think that's probably about it. Okey-doke.
0:09:17 > 0:09:21Shall we go and feed them? Yes? Come on then.
0:09:21 > 0:09:22One, two, three, go.
0:09:26 > 0:09:30- How old are they now?- These were born just at the end of January.
0:09:30 > 0:09:34So it's May now, so we're looking at three-and-a-bit months old.
0:09:34 > 0:09:38- How big are these pigs going to get? - Depends how long you keep them.
0:09:38 > 0:09:40They can get really, really big.
0:09:40 > 0:09:42- Maybe about that big.- Wow.
0:09:46 > 0:09:50What they really love is having their back scratched.
0:09:50 > 0:09:54- Their fur feels like bristles on a toothbrush.- They are.
0:09:54 > 0:09:58- In fact, they used to use the bristles for brushes.- Wow.
0:09:58 > 0:10:02Like humans, Adam knows all his animals need a good healthy diet
0:10:02 > 0:10:06because, after all, you only get back what you put in.
0:10:06 > 0:10:10He keeps all sorts of animals on his smallholding
0:10:10 > 0:10:12and the boys were keen to see them all.
0:10:13 > 0:10:16This is where all the chickens live. Any idea why I keep chickens?
0:10:16 > 0:10:18- ALL: For eggs! - Absolutely.
0:10:19 > 0:10:21Some chicken eggs.
0:10:21 > 0:10:24Do you want a chicken egg? There you go, look.
0:10:26 > 0:10:30Now, there's one other type of egg we've got here as well. And that...
0:10:31 > 0:10:34..is a goose egg. Look at the size of that, eh?
0:10:36 > 0:10:38- It weighs loads. - It does, doesn't it?
0:10:38 > 0:10:40They're really heavy and the shells are really thick.
0:10:40 > 0:10:45However, the goose that laid the egg seems a bit reluctant to say hello!
0:10:45 > 0:10:48But not to worry, Adam has a trick up his sleeve.
0:10:48 > 0:10:50Every goose-wrangler's favourite tool. Come on.
0:10:52 > 0:10:55And yes, Adam did get his birdie in the end.
0:10:58 > 0:11:00And there's one last souvenir for the boys at the end
0:11:00 > 0:11:02of a very egg-citing day!
0:11:04 > 0:11:05- Did you enjoy? - ALL: Yes!
0:11:05 > 0:11:07Cool. Come on then.
0:11:08 > 0:11:10Adam's enthusiasm is great.
0:11:10 > 0:11:13Just what I need to keep the school kids interested in my project.
0:11:13 > 0:11:16But most of us aren't lucky enough to be that self-sufficient
0:11:16 > 0:11:20so changing our relationship with food means thinking more
0:11:20 > 0:11:22about what we buy and where we buy it.
0:11:22 > 0:11:24Last time, I met with Christina Jones,
0:11:24 > 0:11:27a local nurse and single mother who has real concerns
0:11:27 > 0:11:29about her family's eating habits.
0:11:29 > 0:11:32After taking a look at her typical weekly shop,
0:11:32 > 0:11:35featuring convenience foods, alcohol and ready meals,
0:11:35 > 0:11:37it was easy to see why.
0:11:37 > 0:11:39It's just quick, ready meals.
0:11:39 > 0:11:43Just feed everybody so I can get tea-time out of the way and wash up.
0:11:43 > 0:11:46- Job done then.- There's nothing wrong with eating that sort of stuff
0:11:46 > 0:11:48but I wouldn't eat it on a regular basis.
0:11:48 > 0:11:51I think, really, you've got a little bit of fruit here
0:11:51 > 0:11:53but it would be good to see a bit more fruit and veg on your shop.
0:11:53 > 0:11:56With a weekly food bill of up to £120,
0:11:56 > 0:12:00it was clear Christina could do with some advice to plan her family shop.
0:12:00 > 0:12:04You've got to remember you're feeding your family, not running a restaurant.
0:12:04 > 0:12:06They're not going to have four different things,
0:12:06 > 0:12:09- they should have what you cook once only.- Yes.- You cook once.
0:12:09 > 0:12:12What you need is a plan, and if you've got a plan you know
0:12:12 > 0:12:15what you need to buy before you go shopping and you can save money.
0:12:15 > 0:12:18- That would be good. - Let's have a look in the shop.
0:12:18 > 0:12:21I need to persuade Christina to shop locally,
0:12:21 > 0:12:24avoiding the big supermarkets that entice us to buy food
0:12:24 > 0:12:26that so often, just gets thrown away.
0:12:31 > 0:12:34I've got a plan here for seven evening meals.
0:12:34 > 0:12:36Everything in green is fruit and veg.
0:12:36 > 0:12:39This is what you're not eating enough of - all the healthy stuff.
0:12:39 > 0:12:41I tell you what, you'll be surprised,
0:12:41 > 0:12:44it ain't as expensive as you think.
0:12:45 > 0:12:48And there'll be enough here for every meal for the whole week.
0:12:49 > 0:12:52- Now, I know you like chicken, don't you?- Yeah, we do.
0:12:52 > 0:12:54- We're big chicken eaters.- OK, good.
0:12:54 > 0:12:57Now look, you can have two chickens here for £7.00.
0:12:57 > 0:12:59This is not going to do one meal, this will do two,
0:12:59 > 0:13:02- possibly three meals, depending on how hungry you are.- Yeah.
0:13:02 > 0:13:05To be honest, if you didn't want to use two chickens
0:13:05 > 0:13:07you could pop one in the freezer anyway. You are saving money.
0:13:07 > 0:13:09- There's no waste.- No waste at all.
0:13:12 > 0:13:14These jars I've seen on your shopping list.
0:13:14 > 0:13:17Yeah, they're convenient. I tend to use a lot of them unfortunately.
0:13:17 > 0:13:22The only thing is, they do contain quite a bit of sugar
0:13:22 > 0:13:24- and quite a bit of salt.- Right.
0:13:24 > 0:13:27Actually, it's very easy to make up a sauce like this
0:13:27 > 0:13:31and actually make more than this. Whatever you don't use, you freeze down.
0:13:31 > 0:13:34'There's no need to travel miles to the out of town supermarkets.
0:13:34 > 0:13:37'Shop locally. Looking out for offers and planning in advance
0:13:37 > 0:13:41'will cut unnecessary spending and wastage.'
0:13:42 > 0:13:47- The instant noodles in pots. The girls like these?- Just a bit, yeah.
0:13:47 > 0:13:50Again, they're full of additives and sugar.
0:13:50 > 0:13:55What I've got here, I've got a recipe for a chicken Thai noodle soup,
0:13:55 > 0:13:58which will give much more flavour than you're getting from any pot.
0:13:58 > 0:14:01'Time to head to the till for the moment of truth.
0:14:01 > 0:14:06'Hopefully these fresh ingredients come in cheaper than her usual spend of £120.'
0:14:06 > 0:14:09Hit the button, Angela, see what we've got.
0:14:09 > 0:14:11That's £71.70.
0:14:11 > 0:14:16- Marvellous.- Right, that's seven evening meals for five people
0:14:16 > 0:14:19and a lot of these ingredients here are store cupboard ingredients,
0:14:19 > 0:14:22which means you can use them for the next three or four times
0:14:22 > 0:14:24you cook those recipes. So you won't be spending that much.
0:14:24 > 0:14:27- And saving me about £50 a week. - And it's all fresh.
0:14:27 > 0:14:30- Much better.- You can't beat that. - No, you can't.
0:14:32 > 0:14:34'A very successful shopping trip.
0:14:34 > 0:14:36'But the test will be whether Christina can tempt
0:14:36 > 0:14:40'her family away from the ready meals by sticking to my new menu.'
0:14:42 > 0:14:43We're going to look at Dudley's planner here.
0:14:43 > 0:14:46We've got some chicken left over from Sunday dinner,
0:14:46 > 0:14:49so we're going to make chicken noodle soup today.
0:14:49 > 0:14:53But will Christina's kids take to the fresh ingredients?
0:14:53 > 0:14:55- How's that? Is that enough?- Yes.
0:14:55 > 0:14:57She's got her two younger daughters to give her a hand
0:14:57 > 0:15:00preparing that simple Thai chicken noodle soup.
0:15:04 > 0:15:07- Are they lettuce?- Yes, it's lettuce.
0:15:07 > 0:15:09It'll be lovely now.
0:15:11 > 0:15:13There we are girls, doesn't that look nice?
0:15:13 > 0:15:14BOTH: Yes.
0:15:14 > 0:15:18This is proper cooking. It'll be delicious.
0:15:18 > 0:15:20That wasn't too bad, was it, girls? Was it easy?
0:15:20 > 0:15:21BOTH: Yes.
0:15:21 > 0:15:24There we are, chillies.
0:15:25 > 0:15:28- What do you think, girls? - It's delicious.- Delicious.
0:15:29 > 0:15:32It's good for their health, it's good for my health.
0:15:32 > 0:15:36Sometimes they go hyper after eating things because of all the additives
0:15:36 > 0:15:39but with this you know exactly what's in there.
0:15:39 > 0:15:42Nice, clean cooking, really healthy. I can't fault it. Brilliant.
0:15:42 > 0:15:45I'd say that was a success.
0:15:45 > 0:15:47Even the family cat seems to be enjoying it.
0:15:52 > 0:15:55We're making progress. With the carnival now only eight weeks away,
0:15:55 > 0:15:58most of the crops have been planted in the community garden.
0:15:58 > 0:16:01The pigs donated by Adam for the feast are growing nicely
0:16:01 > 0:16:05and I'm starting to feel a change in people's attitudes,
0:16:05 > 0:16:08with poor eating habits losing out to new, healthier choices.
0:16:08 > 0:16:11But there's still more to be done!
0:16:12 > 0:16:14And there's some bad news too.
0:16:14 > 0:16:17I've just received a phone call from Anne Ball who has been
0:16:17 > 0:16:20coordinating the work at the community vegetable garden.
0:16:22 > 0:16:24We might have enjoyed the best summer for many years
0:16:24 > 0:16:29but the hot, dry weather has spelled disaster for our beans.
0:16:29 > 0:16:34Unfortunately, these plants were put into the shed and weren't watered.
0:16:34 > 0:16:36- They're a bit dry. - They're a little bit dry.
0:16:36 > 0:16:40And the same thing happened with the ones that were planted.
0:16:40 > 0:16:42A lot of people fall by the wayside
0:16:42 > 0:16:45and there's a handful that have been doing the work.
0:16:45 > 0:16:49- Hopefully now, when they see what's happened, they'll get up here and help.- Yes, yes.
0:16:49 > 0:16:51Once they've seen it's planted up,
0:16:51 > 0:16:54and it's for the benefit of the children, for the community,
0:16:54 > 0:16:57they'll rally round. I know they will.
0:16:57 > 0:16:58'Well, I hope you're right, Anne.
0:16:58 > 0:17:01'But what are we going to do about these beans?'
0:17:01 > 0:17:06Fortunately, we've got an allotment and we managed to dig mine up
0:17:06 > 0:17:09- and bring them up here, and replant.- That's marvellous.
0:17:09 > 0:17:11We've got runner beans.
0:17:18 > 0:17:21At the moment, I've got to be honest, I'm a bit disappointed.
0:17:21 > 0:17:24I'm going to need everybody to get behind this project to make it work.
0:17:24 > 0:17:28We've got to grow as much food as we can in that garden to feed everybody.
0:17:28 > 0:17:30But it's the same people turning up to do the work all the time.
0:17:30 > 0:17:34I need energetic and willing people to make it a success.
0:17:45 > 0:17:49Now I'm going to have a lot of people to feed on the day of the carnival,
0:17:49 > 0:17:52so I've come to Ynysybwl Rugby Club to enlist some man power
0:17:52 > 0:17:55and I know just the way to get them on board.
0:17:55 > 0:17:57You've guessed it - a big, healthy treat!
0:18:03 > 0:18:06OK, boys, that's it then. Call it a night on that. Excellent.
0:18:06 > 0:18:07Thank you very much.
0:18:12 > 0:18:14Come on now! In you come. How's it going? All right?
0:18:16 > 0:18:21Now, years ago, after the game, the boys would normally eat sausage, beans and chips.
0:18:21 > 0:18:23I've heard you're more sophisticated.
0:18:23 > 0:18:25Worried about what you're eating and how you're looking.
0:18:25 > 0:18:27You want a bit more healthy eating. Is that right?
0:18:27 > 0:18:30- You eat anything? - ALL: Yes!
0:18:30 > 0:18:33You do! Especially if it's free, is it?
0:18:33 > 0:18:36What I'm going to do today is a one pan dish.
0:18:36 > 0:18:37We're going to make paella.
0:18:37 > 0:18:40It's easy to make and there's only one pan to wash at the end of it.
0:18:40 > 0:18:43I want some helpers, boys. I'm not going to do it all by myself.
0:18:43 > 0:18:47Anybody want to do some cooking? Look at him, straight in there.
0:18:47 > 0:18:50- You are?- Nathan.- Nice one, Nathan. Come over here, byt. Anybody else? I want two.
0:18:50 > 0:18:54- Yeah, I will.- And you are?- I'm Dewi. - Dewi, nice to meet you.- And you.
0:18:56 > 0:18:59While the boys were training I prepared the onions and the chicken.
0:18:59 > 0:19:02So Nathan and Dewi are going to help me by cutting up the hake,
0:19:02 > 0:19:03monkfish and the squid.
0:19:07 > 0:19:09- Have you cut much fish before? - No, not much.
0:19:12 > 0:19:14- Bit bigger than that, Dew. - All right, aye.
0:19:17 > 0:19:20- Come on, Dew, get on with it. - I can't, it's too hard!
0:19:21 > 0:19:25- Do you eat much fish, boys?- Yeah, I do in the house.
0:19:25 > 0:19:29- How about you, Dewi?- I do eat a bit of fish but I can't really cook it.
0:19:29 > 0:19:32- I'd like to eat more of it. - How do you normally have it?
0:19:32 > 0:19:35- In batter with some chips? - Yeah. Sometimes!
0:19:35 > 0:19:38OTHERS LAUGH
0:19:45 > 0:19:48- Right then, boys, how do you think they've done?- Not bad.- Not bad?
0:19:48 > 0:19:51- I think Nathan had the edge on Dewi. - Right, leave this to me.
0:19:51 > 0:19:55You boys go and have a shower. I'll see you back in about 20 minutes, OK?
0:19:55 > 0:19:57- Thank you very much.- Lovely.- Cheers.
0:19:59 > 0:20:01The boys seem to be enjoying themselves.
0:20:01 > 0:20:05I hope they like the paella because I still need to get them to help with the carnival!
0:20:07 > 0:20:11I've added rice and stock to the cooked onions and chicken.
0:20:11 > 0:20:14When the rice is cooked, in goes the tomatoes
0:20:14 > 0:20:17and the fish, prawns and cooked peppers.
0:20:21 > 0:20:24After a good stir, I'm adding mussels and peas to finish.
0:20:26 > 0:20:28Not only is the paella simple to prepare
0:20:28 > 0:20:31but it's also a perfect post-training meal.
0:20:31 > 0:20:33Full of lean protein and lots of flavour!
0:20:33 > 0:20:35I hope they like it.
0:20:35 > 0:20:39- Who's first?- I'm first. - "I'm first!" Straight in there.
0:20:39 > 0:20:42Nothing like a shy boy and you are nothing like a shy boy.
0:20:45 > 0:20:47- There you are, byt. - Thank you for that.- Enjoy that.
0:20:47 > 0:20:50Come on boys, don't be shy. Grab a plate now.
0:20:50 > 0:20:54- Thank you. Cheers.- Big portion for the helpers.- Yes, please.
0:20:54 > 0:20:57- Thank you very much. - Here he is, helper number two.
0:20:59 > 0:21:01That's that squid you chopped up so carefully.
0:21:01 > 0:21:04- It's all on there for you. - That's the best one on it.
0:21:04 > 0:21:07- I tell you what, that's great cutting that was.- Genius! Natural!
0:21:10 > 0:21:12Lovely. Really nice.
0:21:12 > 0:21:15The best part about it is the fish that I cut up.
0:21:15 > 0:21:19But then the chicken, the rice, the peppers.
0:21:19 > 0:21:22It all goes well together. Really good.
0:21:26 > 0:21:29It's healthy. There are carbs and protein in it.
0:21:29 > 0:21:33Especially after we've just trained. So it's good.
0:21:33 > 0:21:38I'd rather have something like this, definitely, than sausage, beans and chips, any day.
0:21:38 > 0:21:40I'd love to have it after every rugby game.
0:21:40 > 0:21:42It would be great. It's lovely.
0:21:43 > 0:21:46The paella seems to have hit the spot.
0:21:46 > 0:21:49So much so, the boys are tucking in to second helpings.
0:21:50 > 0:21:53And some of them are even wrapping up plates to take home.
0:21:57 > 0:22:00Right, then. Empty plates, empty pan. What did you think of it?
0:22:00 > 0:22:01ALL: Very good.
0:22:01 > 0:22:05There is no such thing as a free meal. I'm sure you've heard that before.
0:22:05 > 0:22:09So on the 25th of August there is a big do going on down on the rec.
0:22:09 > 0:22:12I've got to feed a lot of people and I want some help.
0:22:12 > 0:22:14- Can I count on you?- ALL: Yes!
0:22:14 > 0:22:18Good. But I also need a couple of chefs.
0:22:18 > 0:22:22Nathan and Dewi. Right. You are cooking with me that day, right?
0:22:22 > 0:22:25- You won't be lifting tables. Are you up for it?- Yes, definitely.- Great.
0:22:25 > 0:22:29I'll see you on the 25th, boys. I'll leave you with the washing up. All the best!
0:22:31 > 0:22:34And the rugby boys aren't the only new helpers I've found.
0:22:34 > 0:22:37After hearing about Ann's problem with the garden,
0:22:37 > 0:22:40Trerobert School caretaker, Robert Ryan, is giving up his
0:22:40 > 0:22:44valuable time to share his knowledge with youngsters from the school.
0:22:44 > 0:22:47Keep going. That's it. That's the way. That's good.
0:22:47 > 0:22:51I think they've done this before, looking at them. They look very professional.
0:22:51 > 0:22:52Along with the new runner bean plants,
0:22:52 > 0:22:56the pupils are planting carrots, beetroots and courgettes.
0:22:58 > 0:23:02And lessons have been learnt following the loss of the bean crop
0:23:02 > 0:23:05and Rob makes sure that the message hits home.
0:23:05 > 0:23:08- What do we do at the end?- Water them. - Give them a drink, is it?- Yes.- Yes.
0:23:17 > 0:23:20- What are they crying out for now? - Water.- Water.
0:23:20 > 0:23:24From the experienced hands of the older generation
0:23:24 > 0:23:27to the hard work and enthusiasm of the schoolchildren,
0:23:27 > 0:23:33Ynysybwl is coming together and 300 square yards of the Glanffrwd School playground
0:23:33 > 0:23:36is fast becoming a real community garden.
0:23:39 > 0:23:43With the garden back on track, it's time for me to return to Cresci's.
0:23:43 > 0:23:45I've got just the dish to tempt the regulars
0:23:45 > 0:23:48away from their breakfast fry-ups.
0:23:48 > 0:23:51So it's time to share it with Tony's wife and Cresci's chef, Rhian.
0:23:52 > 0:23:55I imagine these ingredients are the sort of things you've got to
0:23:55 > 0:23:58- cook for the majority of your customers?- Yes.
0:23:58 > 0:24:01- They like a good fry-up. - They love it.- Right.
0:24:01 > 0:24:04I'm going to show your recipe now and a meal that I think
0:24:04 > 0:24:07is going to actually tie in with the name Cresci's.
0:24:07 > 0:24:11It's an Italian meatball dish but we are going to use these ingredients in a different way.
0:24:11 > 0:24:14- What do you reckon?- Yes. Sounds lovely.
0:24:14 > 0:24:17The first step is to brown some onions and garlic in oil to add flavour.
0:24:17 > 0:24:19Adding tomato puree
0:24:19 > 0:24:22and tinned tomatoes to make the sauce for the meatballs.
0:24:25 > 0:24:28- They have beans and they have tomato on the breakfast, don't they?- Yes.
0:24:28 > 0:24:30So we're putting cannellini beans in there.
0:24:30 > 0:24:34They are going to cook down so the beans will take on the flavour of the tomatoes.
0:24:34 > 0:24:38Add fresh thyme and seasoning, then simmer. Simple as that.
0:24:38 > 0:24:41This is sausage meat. That goes in.
0:24:42 > 0:24:44Add to that some minced pork, the onions
0:24:44 > 0:24:47and garlic that we have browned already and some parsley.
0:24:47 > 0:24:50You put the egg in there so that is going to bind it together.
0:24:50 > 0:24:52We're not going to give them a fried egg.
0:24:52 > 0:24:55- But it's going to be...- In the mix. - Absolutely.
0:24:55 > 0:24:58Finally, a real Italian ingredient, fennel seeds,
0:24:58 > 0:25:00to add that all-important Mediterranean flavour.
0:25:00 > 0:25:03So you want them to be about the size of a golf ball.
0:25:03 > 0:25:05No bigger than that.
0:25:07 > 0:25:10- Is that big enough?- They don't play golf in Ynysybwl, do they?!
0:25:12 > 0:25:14When they do finally resemble golf balls,
0:25:14 > 0:25:18roll in flour to stop them sticking, then brown in a pan.
0:25:18 > 0:25:21The flour will also help thicken the sauce.
0:25:21 > 0:25:24They are starting to get that nice brown colour now.
0:25:25 > 0:25:27No fried potatoes in this recipe.
0:25:27 > 0:25:30Instead, we are adding oil, salt and pepper
0:25:30 > 0:25:33and rosemary to make delicious Italian roast potatoes.
0:25:36 > 0:25:39Time to transfer the brown meatballs to an oven-proof dish.
0:25:39 > 0:25:43- If that doesn't please them, nothing will.- No.- Lovely smell, isn't it?
0:25:44 > 0:25:47I've tried things in the cafe but things don't seem to go.
0:25:47 > 0:25:50- We'll have a look now today. - Yes, we'll try them.
0:25:54 > 0:25:56Keep pouring. All the way.
0:25:59 > 0:26:02- It looks lovely, doesn't it? - Mamma Mia! Look at that!
0:26:04 > 0:26:08- That would put a smile on Mary Cresci's face, wouldn't it?- Yes!
0:26:08 > 0:26:10We'll put a few of these in there now.
0:26:10 > 0:26:12Add bay leaves for extra flavour.
0:26:12 > 0:26:15About 15 minutes in the oven, OK?
0:26:15 > 0:26:16- Yes.- Then we'll be done.
0:26:19 > 0:26:20Just in time.
0:26:20 > 0:26:24Some members of the Cresci family have called in along with some hungry local workers.
0:26:24 > 0:26:29- Right, what are you having? - I'll have a large breakfast, please.
0:26:29 > 0:26:32- I'll have a large as well. - I'll have large as well, please.
0:26:32 > 0:26:35- Large breakfast? Large breakfast?- Yes, please.
0:26:35 > 0:26:38- There is a special on today. - What is it?- It's a surprise.
0:26:38 > 0:26:44- Is it cheaper?- It's the deal of the century. Are you going to try that?
0:26:44 > 0:26:46ALL: Yes.
0:26:46 > 0:26:50Marvellous. She'll be so pleased. Right, here we go.
0:26:50 > 0:26:52Right then, Rhian, eight specials.
0:26:55 > 0:27:00The moment of truth. Just time to add the finishing touches.
0:27:00 > 0:27:04A nod towards the fried breakfast with some crispy pancetta.
0:27:04 > 0:27:07- That smells nice. - I hope you enjoy it.
0:27:12 > 0:27:15- What's it like?- It's really nice.
0:27:15 > 0:27:18It's lovely, isn't it? It's unusual, isn't it?
0:27:18 > 0:27:21We are looking for a signature dish anyway, so you never know.
0:27:21 > 0:27:24- It might get on the list, you think? - Yes.- There we are then.
0:27:24 > 0:27:26Really nice. You ought to give me the recipe!
0:27:28 > 0:27:31It was absolutely lovely. You can see by my plate.
0:27:31 > 0:27:33I feel as if I can go to work now and do a bit of work.
0:27:33 > 0:27:36After a fry up, I just... you can't really do much after that.
0:27:36 > 0:27:38You can tell it's healthy anyway.
0:27:38 > 0:27:40APPLAUSE
0:27:45 > 0:27:48- You'd have that again over a fried breakfast?- Definitely.- Good.
0:27:48 > 0:27:52- Brilliant.- What are the meatballs made of then?- Cresci's secret!
0:27:55 > 0:27:58Basically, you've had your fry-up but you've had a meal
0:27:58 > 0:28:01which is a lot healthier and it doesn't quite cost as much.
0:28:01 > 0:28:05We've got a bit of Italy back in the Bwl tonight. How is that?
0:28:05 > 0:28:07APPLAUSE
0:28:10 > 0:28:12Next time on Grow It, Cook It, Eat It...
0:28:12 > 0:28:18I'll be getting the school kids to help me harvest the community vegetable garden.
0:28:18 > 0:28:21I'll be catching up with local people to see what difference
0:28:21 > 0:28:24cooking and eating healthily has had on their families.
0:28:24 > 0:28:28I've now lost three stone. Three stone, I have lost, in four months.
0:28:28 > 0:28:32And it's fabulous. I should have done it years ago.
0:28:32 > 0:28:33And I'm putting myself on the line,
0:28:33 > 0:28:37trying to feed the community on carnival day.
0:28:37 > 0:28:40We've got about 10 minutes before they start coming in.
0:28:56 > 0:28:58Subtitles by Red Bee Media Ltd