0:00:00 > 0:00:00- *
0:00:00 > 0:00:01- Welcome to Bangor!
0:00:01 > 0:00:07- For one night only, I've taken over - this cafe for a Christmas party.
0:00:07 > 0:00:08- We have a band...
0:00:09 > 0:00:11- # Mawr, mawr #
0:00:13 > 0:00:15- APPLAUSE
0:00:15 > 0:00:20- ..a Christmas pie competition - and a surprise for someone here.
0:00:21 > 0:00:22- Ooh!
0:00:22 > 0:00:26- But most importantly, - we have plenty of food and drink.
0:00:27 > 0:00:28- So off we go!
0:00:28 > 0:00:30- # Mawr, mawr #
0:00:36 > 0:00:38- Subtitles
0:00:44 > 0:00:48- Tonight, I'm feeding these lovely - people from the Bangor area...
0:00:49 > 0:00:51- ..with a three course - Christmas feast.
0:00:52 > 0:00:54- We start with canapes.
0:00:55 > 0:00:56- I'll prepare two.
0:00:56 > 0:01:02- Matt, the Blue Sky Cafe's talented - head chef will also prepare two.
0:01:05 > 0:01:08- Matt is busy preparing his canapes.
0:01:08 > 0:01:09- What are these?
0:01:10 > 0:01:14- First of all, we have - gluten-free caraway crackers.
0:01:14 > 0:01:15- Wow.
0:01:16 > 0:01:18- Do you bake them here?
0:01:18 > 0:01:20- Yes, they're homemade.
0:01:20 > 0:01:21- Mm.
0:01:22 > 0:01:24- Lovely. I love caraway.
0:01:25 > 0:01:29- This chilli jam - adds a spicy element.
0:01:29 > 0:01:34- I made a rabbit confit - and used it in the pate.
0:01:34 > 0:01:38- You only need a little. - It's quite strong.
0:01:40 > 0:01:42- This is homemade apricot chutney.
0:01:44 > 0:01:45- Just a touch.
0:01:46 > 0:01:50- It keeps it sweet, - to go with the salty element.
0:01:51 > 0:01:53- Some spice and crunch.
0:01:53 > 0:01:54- What's that?
0:01:55 > 0:01:57- This is micro-fennel.
0:01:58 > 0:02:01- It carries the caraway taste - through to the fennel.
0:02:02 > 0:02:05- You get this first - when you put it in your mouth.
0:02:05 > 0:02:07- And it adds greenery.
0:02:07 > 0:02:08- It looks nicer.
0:02:08 > 0:02:11- It ends with the caraway taste.
0:02:12 > 0:02:13- Can I try it?
0:02:13 > 0:02:14- Can I try it?- - Yes.
0:02:14 > 0:02:15- Thanks.
0:02:20 > 0:02:21- Mm.
0:02:25 > 0:02:29- Gosh, that's delicious! You - can taste everything, as you said.
0:02:30 > 0:02:33- I get a bit of chilli, - and the crunch is still there.
0:02:34 > 0:02:38- I know people - don't eat rabbit a lot.
0:02:38 > 0:02:40- To be honest, I don't often.
0:02:41 > 0:02:45- I don't know why people - don't eat it. It is available.
0:02:45 > 0:02:46- Where did this rabbit come from?
0:02:46 > 0:02:48- Where did this rabbit come from?- - It was shot locally.
0:02:48 > 0:02:52- I could tell you the field, - but I don't remember the name.
0:02:52 > 0:02:53- Brilliant!
0:02:53 > 0:02:55- Brilliant!- - They're shot because they're a pest.
0:02:56 > 0:03:00- Farmers want to get rid of them. - There's no reason not to eat them.
0:03:00 > 0:03:02- I know.
0:03:02 > 0:03:05- I'm glad it's on the menu. Thanks.
0:03:08 > 0:03:08- Micro-fennel.
0:03:08 > 0:03:10- Micro-fennel.- - It adds a fresh taste.
0:03:10 > 0:03:14- I'm looking forward - to the chilli, to warm me up.
0:03:14 > 0:03:18- Caraway crackers with chilli jam, - confit rabbit pate...
0:03:18 > 0:03:20- ..and apricot chutney.
0:03:21 > 0:03:22- Great. Lovely.
0:03:23 > 0:03:25- I've never had rabbit before.
0:03:26 > 0:03:30- What about your second canape?
0:03:31 > 0:03:33- This is a vegetarian canape.
0:03:33 > 0:03:37- These chicory leaves - add a bitter element.
0:03:38 > 0:03:40- This is white beetroot.
0:03:41 > 0:03:43- Purple beetroot.
0:03:45 > 0:03:47- Feta cheese from Anglesey.
0:03:47 > 0:03:48- It's fantastic.
0:03:48 > 0:03:52- We use this all the time, - in many meals.
0:03:53 > 0:03:57- I like feta. It's healthier - than ordinary cheese.
0:03:57 > 0:03:59- It's a nice taste and texture.
0:03:59 > 0:04:00- Yes.
0:04:00 > 0:04:02- A bit of this.
0:04:03 > 0:04:05- Just a few toasted walnuts.
0:04:06 > 0:04:08- Do you cook them in a dry pan?
0:04:08 > 0:04:09- Do you cook them in a dry pan?- - Yes.
0:04:10 > 0:04:13- It adds a different - taste and extra crunch.
0:04:16 > 0:04:20- This is a balsamic reduction. - It's balsamic and honey.
0:04:22 > 0:04:24- This is celery.
0:04:25 > 0:04:29- It's nice to have greenery. - The colours are amazing.
0:04:30 > 0:04:33- That's it. You can hold - the chicory like a spoon.
0:04:33 > 0:04:34- Yes.
0:04:35 > 0:04:37- And you can eat the spoon.
0:04:43 > 0:04:44- Mm.
0:04:44 > 0:04:47- Everything works so well together.
0:04:47 > 0:04:50- It's nice and fresh too. - They're different.
0:04:50 > 0:04:51- They'll work together.
0:04:51 > 0:04:52- They'll work together.- - I hope so.
0:04:53 > 0:04:54- Brilliant. Thanks, Matt.
0:04:54 > 0:04:55- Brilliant. Thanks, Matt.- - You're welcome.
0:04:59 > 0:05:03- Matt's canape recipes - are on the website. Have a look!
0:05:04 > 0:05:05- Now, it's my turn.
0:05:06 > 0:05:07- Lovely.
0:05:08 > 0:05:10- This is Ben's recipe, - an old flatmate.
0:05:11 > 0:05:15- We made it if a lot of people came - for supper because it's so easy.
0:05:16 > 0:05:19- This is peppered mackerel...
0:05:19 > 0:05:22- ..some creme fraiche and lemons.
0:05:24 > 0:05:26- Take the skin off.
0:05:28 > 0:05:30- Put it in a bowl.
0:05:32 > 0:05:34- Break it up with your hands.
0:05:35 > 0:05:38- You could do this - in a food processor.
0:05:38 > 0:05:42- But it's nicer with bigger bits - and not too finely chopped.
0:05:46 > 0:05:49- Add the creme fraiche.
0:05:53 > 0:05:55- Use a fork to bring it together.
0:05:58 > 0:06:02- It's the type of recipe - you can adapt to suit yourself.
0:06:02 > 0:06:05- If you want more - creme fraiche, add more.
0:06:07 > 0:06:09- Lovely. Then the lemon.
0:06:17 > 0:06:19- Check the taste.
0:06:24 > 0:06:27- Almost perfect. - Just a bit more lemon.
0:06:32 > 0:06:34- That's it.
0:06:34 > 0:06:35- To serve...
0:06:36 > 0:06:38- ..I've made soda bread.
0:06:39 > 0:06:42- It's easy. - The recipe is on the website.
0:06:44 > 0:06:48- It's a canape, - so cut the bread in small pieces.
0:06:49 > 0:06:52- You can add butter if you like.
0:06:53 > 0:06:55- I don't think it's needed.
0:06:56 > 0:06:58- I'd better check it's OK.
0:07:01 > 0:07:02- Mm.
0:07:03 > 0:07:04- Yum.
0:07:07 > 0:07:10- I'm also making - a mushroom on toast canape.
0:07:10 > 0:07:13- Fry mushrooms, - garlic and an onion.
0:07:14 > 0:07:17- Then add wine, mascarpone, - thyme and parmesan.
0:07:20 > 0:07:21- Thank you.
0:07:24 > 0:07:24- Hello. Are you alright?
0:07:24 > 0:07:26- Hello. Are you alright?- - Yes, thanks.
0:07:26 > 0:07:28- Are you enjoying the canapes?
0:07:28 > 0:07:29- Are you enjoying the canapes?- - Marvellous.
0:07:29 > 0:07:31- Which one was your favourite?
0:07:31 > 0:07:33- Which one was your favourite?- - I like mackerel. It was lovely.
0:07:34 > 0:07:35- Good. I made that.
0:07:35 > 0:07:37- And this.
0:07:37 > 0:07:38- The mushrooms. Great.
0:07:39 > 0:07:39- Everything is nice.
0:07:39 > 0:07:41- Everything is nice.- - That's good to hear.
0:07:44 > 0:07:47- Hello, lads. - Did you enjoy the canapes?
0:07:47 > 0:07:49- They were fantastic.
0:07:49 > 0:07:51- Which was your favourite?
0:07:51 > 0:07:54- It was between - the rabbit and mackerel.
0:07:55 > 0:07:57- I enjoyed the mushrooms.
0:07:57 > 0:07:59- Was that your favourite?
0:07:59 > 0:08:00- Yes.
0:08:01 > 0:08:03- Which one had the chilli?
0:08:03 > 0:08:04- The rabbit.
0:08:05 > 0:08:06- The rabbit!
0:08:06 > 0:08:08- It was exciting.
0:08:08 > 0:08:10- You expected something.
0:08:10 > 0:08:12- A lot was going on.
0:08:12 > 0:08:14- I liked the mushroom.
0:08:14 > 0:08:16- It was subtle.
0:08:16 > 0:08:18- I liked the chilli jam.
0:08:19 > 0:08:21- You're proper foodies. I like this!
0:08:30 > 0:08:34- I'm a huge fizz fan, - not just at Christmas, but all year.
0:08:34 > 0:08:38- I usually buy Prosecco, - which is very trendy.
0:08:38 > 0:08:43- Arwel, our wine expert, has two - different fizzes for us to try.
0:08:43 > 0:08:48- Prosecco has had its day. - Let's try something different.
0:08:48 > 0:08:52- Christmas is approaching. - We'll start with a Welsh wine.
0:08:52 > 0:08:54- I'm ready to try a different fizz.
0:08:54 > 0:08:55- I'm ready to try a different fizz.- - Sure?
0:08:55 > 0:09:00- This comes from the White - Castle Vineyard in Monmouth.
0:09:00 > 0:09:03- It's made the same way as champagne.
0:09:03 > 0:09:06- It's similar in price too, - just over 20.
0:09:07 > 0:09:08- It's Christmas. Splash out!
0:09:08 > 0:09:11- It's Christmas. Splash out!- - It's nice to have a change.
0:09:11 > 0:09:14- And it's nice to have - a quality wine from Wales.
0:09:14 > 0:09:19- The standard has risen in Britain - as a whole in recent years.
0:09:20 > 0:09:22- They're up at the top.
0:09:22 > 0:09:23- POP
0:09:24 > 0:09:25- That was rather lively.
0:09:26 > 0:09:28- This is White Castle.
0:09:28 > 0:09:32- It has two grape varieties, - Phoenix and Seyval Blanc.
0:09:33 > 0:09:35- It has plenty of colour.
0:09:37 > 0:09:42- The taste is what you'd expect - of champagne, biscuity and yeasty.
0:09:43 > 0:09:45- It's fresh and slightly dry.
0:09:46 > 0:09:50- It's nice and light. - I could drink a few glasses.
0:09:50 > 0:09:53- You taste the elderflower - and gooseberry.
0:09:54 > 0:09:59- Is there a way to taste wine, - to get the best out of it?
0:09:59 > 0:10:03- You do it in stages. - You use all the senses.
0:10:03 > 0:10:06- Obviously, bubbles - rise in sparkling wine.
0:10:07 > 0:10:09- It give you an idea of its quality.
0:10:09 > 0:10:11- The aroma can tell you a lot.
0:10:12 > 0:10:16- Make the air come - into contact with the wine.
0:10:16 > 0:10:17- Try this.
0:10:17 > 0:10:20- When it's in your mouth, - before swallowing...
0:10:21 > 0:10:23- ..inhale air over the wine.
0:10:23 > 0:10:27- It can be messy. That's why - we're doing it with white wine!
0:10:27 > 0:10:29- I have an apron.
0:10:34 > 0:10:36- It did taste different.
0:10:37 > 0:10:41- That's what's nice about it. - It's fresher than champagne.
0:10:41 > 0:10:43- It has acidity and more bite.
0:10:43 > 0:10:44- It has acidity and more bite.- - Lovely.
0:10:44 > 0:10:46- That's the first.
0:10:46 > 0:10:48- Now we move to France.
0:10:49 > 0:10:51- This is Cremant Du Jura.
0:10:51 > 0:10:56- If wine isn't from the Champagne - area, it can't be called champagne.
0:10:56 > 0:11:00- The best wines - are classed as Cremant.
0:11:00 > 0:11:02- The method is exactly the same.
0:11:02 > 0:11:05- There are two stages - of fermentation.
0:11:06 > 0:11:11- Like champagne, it is made - with three grape varieties.
0:11:11 > 0:11:14- Is this cheaper, - compared to champagne?
0:11:14 > 0:11:17- Or is it about the same price?
0:11:17 > 0:11:20- These are marvellous - value for money.
0:11:20 > 0:11:21- Excellent.
0:11:22 > 0:11:23- This costs just over 7.
0:11:23 > 0:11:24- This costs just over 7.- - That's good.
0:11:24 > 0:11:28- You can spend up to 15. - It's amazing quality for the price.
0:11:29 > 0:11:30- It's a nice bottle.
0:11:30 > 0:11:32- It's lovely.
0:11:33 > 0:11:34- SMALL POP
0:11:34 > 0:11:35- That's it.
0:11:35 > 0:11:36- That's it.- - Excellent.
0:11:36 > 0:11:38- Let's try the Cremant.
0:11:41 > 0:11:43- It's a lighter colour.
0:11:44 > 0:11:46- It's not as yellow.
0:11:46 > 0:11:48- It's much lighter.
0:11:55 > 0:11:57- You get rather unexpected tastes.
0:11:58 > 0:12:00- Lemon, apple, a fresh taste.
0:12:02 > 0:12:05- The one from Wales in lovely. - I think I prefer this one.
0:12:06 > 0:12:07- As you say, it's cheaper.
0:12:07 > 0:12:08- As you say, it's cheaper.- - That's always good.
0:12:09 > 0:12:11- It's easy to drink too.
0:12:11 > 0:12:13- It's easy to drink too.- - It's perfect with our canapes.
0:12:13 > 0:12:15- It will work well. It's ideal.
0:12:16 > 0:12:17- Cheers.
0:12:17 > 0:12:18- Cheers.- - Cheers.
0:12:18 > 0:12:19- Thanks.
0:12:24 > 0:12:26- Cheers!
0:12:26 > 0:12:27- This is lovely.
0:12:28 > 0:12:30- I usually drink Prosecco.
0:12:30 > 0:12:33- This is a bit lighter, - but just as nice.
0:12:34 > 0:12:35- It's lovely.
0:12:35 > 0:12:37- I think I'll have another glass!
0:12:38 > 0:12:40- I'd buy a bottle for Christmas.
0:12:40 > 0:12:41- It's really nice.
0:12:42 > 0:12:44- I don't usually drink wine.
0:12:45 > 0:12:47- This is nice.
0:12:48 > 0:12:50- But I prefer champagne!
0:12:50 > 0:12:53- Next on the menu, stuff the turkey!
0:12:53 > 0:12:57- I'm going for a Christmassy - cut of pork. I'll be back shortly.
0:12:58 > 0:12:58- .
0:13:01 > 0:13:01- Subtitles
0:13:01 > 0:13:03- Subtitles- - Subtitles
0:13:05 > 0:13:07- APPLAUSE
0:13:10 > 0:13:12- Welcome back to the party.
0:13:12 > 0:13:13- Is everyone having fun?
0:13:13 > 0:13:14- Is everyone having fun?- - Yes!
0:13:14 > 0:13:17- Let's go on to the main course.
0:13:17 > 0:13:20- I'm not a turkey fan. - It's huge and always dry.
0:13:21 > 0:13:25- We're going to try something - different this Christmas, pork.
0:13:26 > 0:13:30- Earlier, I visited - Bangor's oldest butcher's...
0:13:31 > 0:13:35- ..to get help from Paul the butcher - with a Christmassy cut of pork...
0:13:35 > 0:13:37- ..using two sides of pig.
0:13:40 > 0:13:42- Paul, I want to make a pork crown.
0:13:43 > 0:13:45- OK.
0:13:45 > 0:13:49- I need the loin - with the ribs still in.
0:13:49 > 0:13:51- What do we have here?
0:13:51 > 0:13:55- This is a loin of pork, - with best end ribs.
0:13:55 > 0:13:58- There are about a dozen ribs.
0:13:58 > 0:14:01- We'll take the bones off here.
0:14:02 > 0:14:06- We'll turn it over, trim - the ribs and prepare it.
0:14:07 > 0:14:10- We'll do the same - with the other piece.
0:14:10 > 0:14:13- Then we'll tie them - and make the crown.
0:14:13 > 0:14:14- Fantastic.
0:14:14 > 0:14:18- You can see the number seven - on this piece of pork.
0:14:19 > 0:14:21- It shows it's local, from Wales.
0:14:22 > 0:14:26- Now you know, if there's a seven - on the meat, it's from Wales!
0:14:27 > 0:14:29- Good one!
0:14:32 > 0:14:35- It isn't an easy cut to prepare.
0:14:35 > 0:14:39- There's a lot of sawing - and working with a sharp knife.
0:14:39 > 0:14:42- But that's why we have the butcher.
0:14:42 > 0:14:45- Luckily for me, - Paul is a good teacher.
0:14:51 > 0:14:53- Am I doing this correctly?
0:14:53 > 0:14:54- Yes. Good job.
0:14:54 > 0:14:56- You can have a Christmas job.
0:14:57 > 0:14:58- Thanks!
0:14:58 > 0:15:00- My husband will be happy.
0:15:00 > 0:15:04- We have to make 1,500 chipolatas. - You're top of the list.
0:15:06 > 0:15:09- Paul knows everything - about butchering.
0:15:09 > 0:15:13- He has worked here since he was - eleven, taught by his father.
0:15:14 > 0:15:17- How did your father - become a butcher?
0:15:17 > 0:15:21- After the war, Dad got - a job here as an errand boy.
0:15:22 > 0:15:25- After a while, the boss died.
0:15:26 > 0:15:30- His wife, Mrs Williams, - wanted to close the shop.
0:15:31 > 0:15:35- Dad said, "Hang on, - the Christmas books are full.
0:15:35 > 0:15:37- "Customers expect their meat.
0:15:37 > 0:15:42- "We have to keep - the shop going over Christmas."
0:15:43 > 0:15:44- So they stayed open.
0:15:45 > 0:15:50- After Christmas, Mrs Williams said, - "I'll give you a 50-50 partnership."
0:15:50 > 0:15:55- Dad said, "Great!" - It was a hell of a good opportunity.
0:15:55 > 0:16:00- He always said, "Buy locally. - It's the best quality.
0:16:00 > 0:16:03- "People will buy it."
0:16:03 > 0:16:08- I hope this is good enough. Some - parts are better, I must admit.
0:16:09 > 0:16:12- You're learning. - It's your first day.
0:16:12 > 0:16:15- He's letting me come back, - which is good.
0:16:15 > 0:16:19- On the first day, - people usually go on the van.
0:16:20 > 0:16:22- It gets them out of the way.
0:16:22 > 0:16:25- The next time, they do the dishes.
0:16:25 > 0:16:28- You've gone straight - to the boss's table.
0:16:29 > 0:16:30- The boss's table!
0:16:32 > 0:16:33- OK?
0:16:33 > 0:16:34- OK?- - Job done.
0:16:35 > 0:16:40- They're tied together - after trimming both sides.
0:16:40 > 0:16:45- That's the crown of pork, - perfect for a special occasion.
0:16:45 > 0:16:49- Thanks, Paul. - It's a really lovely shape.
0:16:54 > 0:16:59- The pork is ready, - in a perfect crown shape.
0:17:00 > 0:17:02- I'm going to make a rub now.
0:17:02 > 0:17:06- It's very high quality meat. - It will taste amazing.
0:17:07 > 0:17:09- I'll make it taste even better...
0:17:09 > 0:17:14- ..with a rub of fresh rosemary, - sage, garlic and fennel seeds.
0:17:15 > 0:17:18- I'll put a baking apple - in the middle too.
0:17:18 > 0:17:19- It'll be lush!
0:17:20 > 0:17:22- First, I'll toast the seeds.
0:17:24 > 0:17:26- Use a dry frying pan.
0:17:29 > 0:17:30- In go the seeds.
0:17:31 > 0:17:35- It won't take long. - They'll start to pop.
0:17:36 > 0:17:38- Stir them from time to time.
0:17:40 > 0:17:42- This is fresh rosemary.
0:17:42 > 0:17:46- Dried rosemary is fine, - but use less of it.
0:17:48 > 0:17:51- Take the leaves off the stems.
0:17:52 > 0:17:54- Don't forget the seeds.
0:17:55 > 0:17:58- I can already smell them.
0:18:00 > 0:18:02- They're changing colour.
0:18:03 > 0:18:07- Toasting the seeds - helps bring out the taste.
0:18:08 > 0:18:11- The seeds' oil starts to come out.
0:18:12 > 0:18:14- It intensifies the taste.
0:18:18 > 0:18:22- Next, grind the seeds finely, - then add a good pinch of salt.
0:18:24 > 0:18:29- Now, I make a paste - with garlic and salt.
0:18:29 > 0:18:32- Then I add rosemary, - dried sage, and pepper.
0:18:36 > 0:18:39- I add olive oil - and mix well by hand.
0:18:41 > 0:18:43- Now, the pork.
0:18:44 > 0:18:46- The tin is ready.
0:18:47 > 0:18:49- Use a huge tin. The pork is huge!
0:18:49 > 0:18:54- I asked the butcher - for the bones we sawed off.
0:18:56 > 0:18:59- I'll put them under the pork.
0:19:00 > 0:19:02- We'll get more taste in the gravy.
0:19:05 > 0:19:07- Put the bones like this.
0:19:09 > 0:19:11- Next, the pork.
0:19:14 > 0:19:15- Oh!
0:19:17 > 0:19:18- That's it.
0:19:19 > 0:19:24- I'll put the rub all over the crown - and the cooking apple in the middle.
0:19:24 > 0:19:28- It will help keep - the crown's shape as it cooks.
0:19:28 > 0:19:32- You can serve it - as a simple apple sauce.
0:19:32 > 0:19:37- I've kept the skin to make - crackling, which everyone loves!
0:19:38 > 0:19:43- Make sure it's dry and rub it with - plenty of salt. Put it on the crown.
0:19:43 > 0:19:48- Cook it in the oven at quite - a high temperature for an hour...
0:19:48 > 0:19:50- ..200 Celsius, gas mark six.
0:19:50 > 0:19:55- Then I turn the oven down - to gas mark five, 180 Celsius...
0:19:55 > 0:19:56- ..for 45 minutes.
0:20:13 > 0:20:16- I want more fennel taste - for the meal.
0:20:16 > 0:20:20- I'm going to use a bulb - of fresh fennel, in a gratin.
0:20:20 > 0:20:24- I add cubed potatoes - and celeriac, sliced fennel...
0:20:24 > 0:20:28- ..to a mix of garlic, - cream and full-fat milk...
0:20:28 > 0:20:31- ..heated to just - below boiling point.
0:20:32 > 0:20:36- I bring the mixture up - to temperature, then put in dishes.
0:20:36 > 0:20:38- They need about an hour in the oven.
0:20:41 > 0:20:45- Matt is making - a crunchy topping for the gratin...
0:20:45 > 0:20:48- ..with toasted hazelnuts.
0:20:48 > 0:20:52- After chopping them finely, - he adds them to breadcrumbs.
0:20:53 > 0:20:58- You can't have a gratin without - cheese! Mature cheddar is fine.
0:21:00 > 0:21:04- To add colour, I have - purple carrots, yellow carrots...
0:21:05 > 0:21:06- ..and colourful beets.
0:21:07 > 0:21:09- We're going to roast these.
0:21:09 > 0:21:14- I'm adding salt, pepper, - oil and a bit of fresh thyme...
0:21:14 > 0:21:17- ..and some of this local honey.
0:21:17 > 0:21:19- You use this a lot here.
0:21:19 > 0:21:20- You use this a lot here.- - Yes.
0:21:20 > 0:21:22- We try to use a lot - of local produce.
0:21:22 > 0:21:24- A Bangor woman produces that.
0:21:25 > 0:21:26- Wow.
0:21:26 > 0:21:28- It adds a nice taste.
0:21:28 > 0:21:30- That will be perfect.
0:21:30 > 0:21:34- I'll add some honey to the carrots, - and a bit more to the beets.
0:21:35 > 0:21:38- It helps bring out - the natural sweet taste.
0:21:39 > 0:21:42- Just sprinkle salt over everything.
0:21:48 > 0:21:49- A little pepper too.
0:21:56 > 0:21:58- Tear off some fresh thyme.
0:22:00 > 0:22:03- If you don't have any, - use dried thyme.
0:22:05 > 0:22:07- Just use a little less.
0:22:10 > 0:22:11- Amazing!
0:22:13 > 0:22:15- Then add oil.
0:22:21 > 0:22:23- And of course, honey.
0:22:35 > 0:22:37- Then mix by hand.
0:22:42 > 0:22:44- These go in the oven.
0:22:44 > 0:22:45- Can you do the same with the beets?
0:22:45 > 0:22:46- Can you do the same with the beets?- - Yes.
0:22:47 > 0:22:48- Brilliant. Thanks.
0:22:55 > 0:22:59- The main course is almost ready! - Sit down. It won't be long.
0:22:59 > 0:23:01- Hooray!
0:23:05 > 0:23:08- I serve the pork - on a bed of cabbage...
0:23:09 > 0:23:13- ..fried with bacon pieces - and plenty of gravy.
0:23:13 > 0:23:16- All the recipes are on the website.
0:23:26 > 0:23:28- The pork is perfectly cooked.
0:23:35 > 0:23:36- I prefer the yellow one.
0:23:36 > 0:23:38- I prefer the yellow one.- - And me.
0:23:38 > 0:23:42- It's as if the yellow one - has been cooked for longer.
0:23:42 > 0:23:44- It's the colour.
0:23:44 > 0:23:47- I don't know. I like purple things.
0:23:54 > 0:23:55- Are you enjoying it?
0:23:55 > 0:23:57- Are you enjoying it?- - It's excellent.
0:23:57 > 0:24:01- I can see a lot of clean plates. - Do you want seconds?
0:24:02 > 0:24:02- More meat.
0:24:02 > 0:24:04- More meat.- - Meat.
0:24:04 > 0:24:07- OK. I'll see what I can do.
0:24:07 > 0:24:11- Coming up, - more wine, the odd cocktail...
0:24:12 > 0:24:16- ..and Gethin Evans, - from Band Pres Llareggub...
0:24:17 > 0:24:18- ..helps judge the pie competition.
0:24:18 > 0:24:20- ..helps judge the pie competition.- - Ugh!
0:24:20 > 0:24:22- Back in two.
0:24:24 > 0:24:24- .
0:24:27 > 0:24:27- Subtitles
0:24:27 > 0:24:29- Subtitles- - Subtitles
0:24:29 > 0:24:32- # Mawr, mawr #
0:24:32 > 0:24:35- CHEERS
0:24:37 > 0:24:41- I love wine, but I won't pretend - to know what I'm talking about.
0:24:42 > 0:24:46- Arwel, our wine expert, - is at hand to help.
0:24:46 > 0:24:48- What wines go with pork?
0:24:49 > 0:24:52- I've given you - a white and red option.
0:24:53 > 0:24:57- It's up to you. It won't - work unless you like the wine.
0:24:57 > 0:25:00- We'll start with Vermentino.
0:25:01 > 0:25:06- Pork is quite fatty. An acidic - wine will cut through the fat.
0:25:06 > 0:25:11- I looked at - the main flavours of the meal.
0:25:11 > 0:25:13- There's fennel.
0:25:14 > 0:25:18- A full-flavoured wine - will cut through that.
0:25:18 > 0:25:20- This is what I've chosen.
0:25:21 > 0:25:26- Other wines could work, - possibly an unoaked Chardonnay.
0:25:26 > 0:25:30- Vermentino is ideal.
0:25:30 > 0:25:34- Thank you.
0:25:34 > 0:25:36- It's a nice colour, not too dark.
0:25:36 > 0:25:38- It's a nice colour, not too dark.- - It's a golden colour.
0:25:39 > 0:25:43- It's quite defined.
0:25:43 > 0:25:45- It has a good nose.
0:25:51 > 0:25:56- As someone who likes - Sauvignon Blanc, I like dry wines.
0:25:57 > 0:25:59- It's quite similar.
0:25:59 > 0:26:03- It's nice and dry - in the back of my mouth.
0:26:03 > 0:26:08- The aftertaste is spicy.
0:26:09 > 0:26:12- That will cut through the flavours.
0:26:12 > 0:26:15- We stay in Italy for the red wine...
0:26:15 > 0:26:18- ..and go north to Tuscany.
0:26:18 > 0:26:22- It's the world famous Chianti.
0:26:22 > 0:26:24- It's a young Chianti.
0:26:24 > 0:26:27- I didn't want anything too heavy.
0:26:27 > 0:26:30- Chianti Classico would be heavy.
0:26:31 > 0:26:33- It's a light colour.
0:26:33 > 0:26:36- Yes, but it has an oaky taste.
0:26:38 > 0:26:43- It has a lovely aroma. You can - smell the sour cherries and plums.
0:26:43 > 0:26:45- I got the cherries straightaway.
0:26:45 > 0:26:47- I got the cherries straightaway.- - It's quite prominent.
0:26:47 > 0:26:50- It would be perfect - with the roasted beets.
0:26:51 > 0:26:53- It will work well.
0:26:54 > 0:26:58- It'll cancel out the sweetness - perfectly.
0:26:58 > 0:27:01- It's the red for me.
0:27:01 > 0:27:02- Or both of them.
0:27:02 > 0:27:04- Or both of them.- - If I must!
0:27:04 > 0:27:06- The wine is lovely.
0:27:07 > 0:27:10- I wouldn't normally - choose a red wine with pork.
0:27:10 > 0:27:12- It works. It's nice.
0:27:13 > 0:27:17- The white is really nice - with the fennel.
0:27:17 > 0:27:20- I just down wine.
0:27:21 > 0:27:25- I'm not bothered what it goes with.
0:27:29 > 0:27:33- Now for the dessert. - I'm not a fan of Christmas pudding.
0:27:33 > 0:27:36- This chocolate dessert - is easy to make.
0:27:36 > 0:27:39- I'm serving it with cranberry sauce.
0:27:39 > 0:27:42- We usually - have cranberry sauce with turkey.
0:27:43 > 0:27:45- It'll be perfect with chocolate.
0:27:45 > 0:27:48- Seeing as we're feeding the 5,000...
0:27:48 > 0:27:51- ..we'll start by melting the butter.
0:27:53 > 0:27:55- There's a lot of butter.
0:27:55 > 0:28:00- I've chosen - a good quality chocolate.
0:28:01 > 0:28:03- It's 70% cocoa.
0:28:05 > 0:28:08- Matt, can you keep an eye on that...
0:28:09 > 0:28:11- ..until it's nicely melted?
0:28:12 > 0:28:13- Brilliant.
0:28:14 > 0:28:18- I'm using light brown sugar.
0:28:19 > 0:28:21- It goes well with chocolate.
0:28:21 > 0:28:24- Caster sugar works equally well.
0:28:25 > 0:28:27- Plain flour.
0:28:27 > 0:28:29- And eggs.
0:28:29 > 0:28:32- I'll crack the last of the eggs.
0:28:35 > 0:28:40- This pudding - is like a chocolate fondant.
0:28:40 > 0:28:42- But it isn't turned out on a plate.
0:28:43 > 0:28:47- It's served in a cup or ramekin.
0:28:50 > 0:28:53- Once the butter and chocolate - have melted...
0:28:53 > 0:28:56- ..add the sugar, eggs, and flour.
0:28:56 > 0:28:57- Simple.
0:29:19 > 0:29:23- These only need ten minutes - in the oven.
0:29:23 > 0:29:26- They're ready to eat straightaway.
0:29:28 > 0:29:33- While Matt kindly fills the cups, - I'll taste the pies.
0:29:35 > 0:29:40- Gethin is helping me judge - the Christmas pie competition.
0:29:40 > 0:29:41- Thanks!
0:29:41 > 0:29:42- Thanks!- - No problem.
0:29:43 > 0:29:47- The prize is a lovely food hamper - from Bodnant Welsh Food.
0:29:50 > 0:29:52- I'm not a huge fan of mince pies.
0:29:53 > 0:29:55- I gave the diners a challenge.
0:29:55 > 0:29:58- Four have baked pies - for us to taste.
0:29:59 > 0:30:02- Let's see which one we prefer.
0:30:02 > 0:30:04- Which one first?
0:30:04 > 0:30:06- Which one first?- - The apple and cinnamon pie.
0:30:07 > 0:30:09- You don't like cinnamon.
0:30:09 > 0:30:12- You don't like cinnamon.- - This one won't win.
0:30:13 > 0:30:15- You never know!
0:30:19 > 0:30:23- It looks nice.
0:30:24 > 0:30:24- There's a Christmas tree on the top.
0:30:24 > 0:30:28- There's a Christmas tree on the top.- - They've made an effort.
0:30:28 > 0:30:30- We don't know who made them.
0:30:30 > 0:30:32- We don't know who made them.- - No.
0:30:32 > 0:30:33- Nice.
0:30:33 > 0:30:36- Is there a strong taste of cinnamon?
0:30:36 > 0:30:37- Is there a strong taste of cinnamon?- - No.
0:30:37 > 0:30:40- Promise?
0:30:42 > 0:30:43- Ugh!
0:30:44 > 0:30:46- It isn't too strong.
0:30:47 > 0:30:49- That's nice.
0:30:51 > 0:30:53- On to the next.
0:30:53 > 0:30:57- This is a brilliant leftover pie.
0:30:58 > 0:30:59- They've put "Pie" on the top.
0:30:59 > 0:31:02- They've put "Pie" on the top.- - In case we don't know.
0:31:03 > 0:31:05- For you.
0:31:06 > 0:31:08- We don't know what's in this.
0:31:08 > 0:31:09- No. After you.
0:31:10 > 0:31:12- It could be anything.
0:31:13 > 0:31:17- It's a nice, crunchy dough.
0:31:22 > 0:31:24- That's lovely.
0:31:25 > 0:31:27- It's quite spicy.
0:31:27 > 0:31:29- I like that.
0:31:30 > 0:31:31- There's some sort of meat in it.
0:31:31 > 0:31:33- There's some sort of meat in it.- - Also peppers and mushrooms.
0:31:34 > 0:31:35- Lovely.
0:31:35 > 0:31:37- Lovely.- - Nice.
0:31:37 > 0:31:39- Which one next?
0:31:39 > 0:31:41- Which one next?- - Let's go for the apple flowers.
0:31:42 > 0:31:44- Someone has made an effort.
0:31:44 > 0:31:45- Someone has made an effort.- - It's fancy.
0:31:45 > 0:31:51- They've made flowers out of apples.
0:31:51 > 0:31:53- We don't need a fork.
0:32:02 > 0:32:04- There's cinnamon in it.
0:32:04 > 0:32:06- LAUGHTER
0:32:07 > 0:32:08- Is there?
0:32:08 > 0:32:10- Is there?- - I don't think so.
0:32:11 > 0:32:13- Nice. OK.
0:32:13 > 0:32:17- And finally, - venison and cranberry pie.
0:32:17 > 0:32:19- Deer?
0:32:19 > 0:32:22- Rudolph. It's Christmas.
0:32:24 > 0:32:29- This looks alright. - It hasn't been decorated.
0:32:29 > 0:32:31- I like the bowl.
0:32:31 > 0:32:33- I like the bowl.- - It's nicely retro.
0:32:39 > 0:32:40- It's hot.
0:32:42 > 0:32:44- That's hot.
0:32:44 > 0:32:45- Nice, though.
0:32:50 > 0:32:52- That's nice. I like that.
0:32:52 > 0:32:54- Which one would you put first?
0:32:55 > 0:32:57- The venison pie.
0:32:57 > 0:32:59- I agree.
0:32:59 > 0:33:01- Shall we see who made this?
0:33:01 > 0:33:02- Shall we see who made this?- - Yes.
0:33:02 > 0:33:06- The winner is - the venison and cranberry pie.
0:33:06 > 0:33:08- Rhys, our cameraman!
0:33:10 > 0:33:11- Yeah!
0:33:14 > 0:33:16- Well done, Rhys!
0:33:16 > 0:33:17- Well done, Rhys!- - Fix!
0:33:18 > 0:33:21- We'll keep the hamper for you here. - Well done!
0:33:21 > 0:33:25- There's hidden talent in our crew. - Thanks for your help.
0:33:25 > 0:33:30- I'm going back - to finish the chocolate puddings.
0:33:34 > 0:33:37- I have sugar and frozen cranberries.
0:33:37 > 0:33:40- Use fresh cranberries, if you want.
0:33:40 > 0:33:44- Add the rind and juice - of an orange, and mash.
0:33:45 > 0:33:47- It's an easy, tasty sauce.
0:33:47 > 0:33:50- It's served with creme fraiche.
0:33:50 > 0:33:53- The recipes are on the website.
0:33:58 > 0:34:02- The sharp cranberries - go nicely with the sweet chocolate.
0:34:02 > 0:34:04- It's different.
0:34:05 > 0:34:07- You don't like it? Can I have it?
0:34:07 > 0:34:09- You don't like it? Can I have it?- - Yes.
0:34:10 > 0:34:13- It's not a good look on your teeth.
0:34:13 > 0:34:16- This is a new experience for me...
0:34:16 > 0:34:19- ..cranberry and chocolate.
0:34:19 > 0:34:21- It's a perfect match.
0:34:21 > 0:34:23- It's a wonderful pudding.
0:34:24 > 0:34:26- Really, really nice.
0:34:26 > 0:34:28- It melts in the mouth.
0:34:29 > 0:34:31- Mine has already melted.
0:34:32 > 0:34:34- I know what you like most of all.
0:34:35 > 0:34:37- The cup.
0:34:37 > 0:34:39- It's so you.
0:34:42 > 0:34:45- It wouldn't be Christmas - without cocktails.
0:34:45 > 0:34:47- Alex Mills is an expert.
0:34:48 > 0:34:53- He's a mixologist, or the - cocktail man, at Lab 22 in Cardiff.
0:34:53 > 0:34:55- What cocktail am I having?
0:34:55 > 0:34:57- What cocktail am I having?- - It's called an eggnog.
0:34:58 > 0:34:59- I've heard of it.
0:34:59 > 0:35:01- I've heard of it.- - It's quite famous.
0:35:01 > 0:35:03- What's the first step?
0:35:03 > 0:35:07- The first ingredient is brandy.
0:35:07 > 0:35:09- I like brandy a lot.
0:35:09 > 0:35:12- Two measures of brandy.
0:35:13 > 0:35:14- OK.
0:35:15 > 0:35:17- I've made eggnog before.
0:35:17 > 0:35:21- I cooked it and it scrambled.
0:35:23 > 0:35:25- I had drunk too much.
0:35:25 > 0:35:26- The brandy is in.
0:35:26 > 0:35:28- The brandy is in.- - Cream.
0:35:31 > 0:35:32- The same amount of cream?
0:35:32 > 0:35:34- The same amount of cream?- - Yes.
0:35:35 > 0:35:37- And an egg.
0:35:37 > 0:35:38- And an egg.- - Of course.
0:35:39 > 0:35:41- A whole egg.
0:35:41 > 0:35:44- Crack it into the cocktail shaker.
0:35:47 > 0:35:50- Three teaspoons of sugar.
0:35:51 > 0:35:54- The brandy smells amazing.
0:35:55 > 0:35:57- And one teaspoon of chocolate.
0:35:58 > 0:36:00- Cocoa powder.
0:36:00 > 0:36:01- Cocoa powder.- - Yes.
0:36:03 > 0:36:06- Add ice.
0:36:08 > 0:36:12- And put on the hat.
0:36:14 > 0:36:15- And then...
0:36:17 > 0:36:20- ..shake.
0:36:20 > 0:36:23- And now to pour it.
0:36:24 > 0:36:26- What does that do to the cocktail?
0:36:26 > 0:36:28- It will aerate it...
0:36:29 > 0:36:31- ..get some air into it.
0:36:33 > 0:36:36- Shake it again, without the ice.
0:36:36 > 0:36:39- It gets more air.
0:36:40 > 0:36:43- Will the cocktail - be nice and frothy?
0:36:43 > 0:36:47- It will be lighter.
0:36:47 > 0:36:51- As simple as that.
0:36:51 > 0:36:53- You made it look easy.
0:36:53 > 0:36:56- It wouldn't look easy - if I was doing it!
0:36:57 > 0:37:00- And a dusting of chocolate on top.
0:37:00 > 0:37:03- It's a traditional cocktail.
0:37:03 > 0:37:06- It's over 100 years old.
0:37:06 > 0:37:07- Can I taste it?
0:37:07 > 0:37:09- Can I taste it?- - Of course.
0:37:15 > 0:37:16- Oh, wow.
0:37:17 > 0:37:21- I like brandy. It isn't strong - if you don't like brandy.
0:37:22 > 0:37:25- I don't know how much of it - I could drink.
0:37:26 > 0:37:28- We'll see. Thanks, lovely.
0:37:31 > 0:37:36- Coming up, the cheese course, and - who deserves a Christmas surprise?
0:37:37 > 0:37:37- .
0:37:41 > 0:37:41- Subtitles
0:37:41 > 0:37:43- Subtitles- - Subtitles
0:37:43 > 0:37:47- # Mawr, mawr #
0:37:55 > 0:37:58- Cheese is an important part - of Christmas for me.
0:37:59 > 0:38:02- Elin is our cheese expert.
0:38:02 > 0:38:05- She's opened a new deli - in Pontcanna, Cardiff.
0:38:05 > 0:38:09- Elin's family produces cheese - in Anglesey.
0:38:09 > 0:38:13- Yes, in Rhyd Y Delyn, - our family farm in Rhoscefnhir.
0:38:14 > 0:38:16- We've produced cheese since 2008.
0:38:17 > 0:38:21- We have a selection here.
0:38:21 > 0:38:26- This is what I'd like to see - on my cheeseboard on Christmas Day.
0:38:26 > 0:38:31- I have to taste something! - Which one should I try first?
0:38:32 > 0:38:35- Let's start with the milder cheeses.
0:38:36 > 0:38:41- The Canna - is quite similar to Cheddar.
0:38:43 > 0:38:47- It's produced in Rhyd Y Delyn - for my deli in Cardiff.
0:38:48 > 0:38:50- It's creamy.
0:38:51 > 0:38:54- It's great for melting.
0:38:55 > 0:38:57- And have with chutney.
0:38:57 > 0:38:59- Or a rarebit.
0:38:59 > 0:39:01- I like rarebit.
0:39:01 > 0:39:05- Now we'll try some Seiriol Wyn.
0:39:06 > 0:39:08- Do you like goat's cheese?
0:39:09 > 0:39:12- I do. I don't like tasting the goat.
0:39:12 > 0:39:14- I know what you mean.
0:39:14 > 0:39:20- Seiriol Wyn cheese is made - by Nigel of Y Cwt Caws, Anglesey.
0:39:20 > 0:39:23- It's a hard goat's cheese...
0:39:23 > 0:39:26- ..not the soft cheese.
0:39:27 > 0:39:29- Try some.
0:39:29 > 0:39:31- I think it's excellent.
0:39:31 > 0:39:35- It doesn't taste of goat.
0:39:36 > 0:39:38- I can't smell it at all.
0:39:39 > 0:39:41- It's popular in the deli in Cardiff.
0:39:41 > 0:39:43- It's popular in the deli in Cardiff.- - That's really nice.
0:39:44 > 0:39:48- It's light and creamy. - Let's go up a notch in strength.
0:39:48 > 0:39:50- What is the next strongest?
0:39:51 > 0:39:53- We'll go on to the soft cheeses.
0:39:53 > 0:39:57- This is the first cheese - we produced on the farm.
0:39:58 > 0:40:01- It's like Brie and Camembert.
0:40:02 > 0:40:08- It smells like feet, as Dad - used to say - but in a nice way.
0:40:08 > 0:40:11- It has to mature.
0:40:11 > 0:40:14- It's still hard in the centre.
0:40:14 > 0:40:18- It will mature all the way through.
0:40:19 > 0:40:22- That's a must have.
0:40:22 > 0:40:24- Oops-a-daisy.
0:40:24 > 0:40:26- Oops-a-daisy.- - We'll try a smoked cheese next.
0:40:27 > 0:40:30- Caws Cenarth produces this cheese.
0:40:30 > 0:40:33- It's a smoked Caerphilly cheese.
0:40:33 > 0:40:35- It's quite crumbly.
0:40:36 > 0:40:39- It has a different texture.
0:40:39 > 0:40:43- I can't taste the smokiness.
0:40:44 > 0:40:49- I can smell it. I thought it might - be too strong. But it isn't, at all.
0:40:49 > 0:40:53- It tastes stronger near the side.
0:40:53 > 0:40:56- It's more orange on the outside.
0:40:57 > 0:41:00- That came into contact - with the smoking process.
0:41:00 > 0:41:02- Lovely. Really nice.
0:41:05 > 0:41:06- And the blue one?
0:41:06 > 0:41:08- And the blue one?- - The final one.
0:41:08 > 0:41:10- Is this from your farm?
0:41:10 > 0:41:13- Is this from your farm?- - Yes, Mon Las or Anglesey Blue.
0:41:13 > 0:41:18- We won a True Taste award - for this cheese.
0:41:18 > 0:41:24- Mon Las was the Supreme In Show - at last year's Royal Welsh.
0:41:24 > 0:41:29- I hated blue cheeses - when I was small.
0:41:30 > 0:41:32- It looked like mould.
0:41:32 > 0:41:35- I used to think, "Ugh".
0:41:35 > 0:41:38- I tasted it when I was older...
0:41:39 > 0:41:41- ..and I've been obsessed ever since.
0:41:42 > 0:41:46- It's strong, but that's what I like. - Lovely. Thank you.
0:41:52 > 0:41:54- It's strong, but not too salty.
0:41:55 > 0:41:57- Blue cheeses can be salty.
0:41:57 > 0:42:02- Sorry to be predictable, - but my favourite is the blue one.
0:42:03 > 0:42:05- Great.
0:42:05 > 0:42:08- They're all delicious.
0:42:08 > 0:42:13- I'm surprised how much I liked the - goat's cheese and the smoked cheese.
0:42:13 > 0:42:18- This selection would cater for - everyone on Christmas Day. Thanks.
0:42:18 > 0:42:20- You're welcome.
0:42:28 > 0:42:31- Christmas is a time - to say thank you.
0:42:31 > 0:42:34- We have a surprise - for one of our diners.
0:42:34 > 0:42:38- She works hard as a volunteer.
0:42:38 > 0:42:41- And she's sitting here. - How are you, Elsie?
0:42:41 > 0:42:43- Fine, thanks.
0:42:43 > 0:42:44- Fine, thanks.- - Watch this.
0:42:50 > 0:42:51- Hiya. Iona?
0:42:51 > 0:42:52- Hiya. Iona?- - Hello, Beca.
0:42:53 > 0:42:56- I'm Iona. - I volunteer in Ysbyty Gwynedd.
0:42:56 > 0:43:02- I work alongside Elsie - with the Royal Voluntary Service.
0:43:04 > 0:43:08- Elsie always looks for - an opportunity to help others.
0:43:08 > 0:43:10- She always goes the extra mile.
0:43:11 > 0:43:13- Keep it in the fridge.
0:43:13 > 0:43:17- I've heard that Elsie...
0:43:17 > 0:43:21- ..is fond of a certain drink.
0:43:21 > 0:43:23- Am I right that it's Guinness?
0:43:23 > 0:43:26- Am I right that it's Guinness?- - Who told you?!
0:43:26 > 0:43:28- I love Guinness, too.
0:43:29 > 0:43:32- I do like Guinness!
0:43:32 > 0:43:37- Would Elsie like a - Guinness-infused chocolate cake?
0:43:37 > 0:43:38- Yes!
0:43:44 > 0:43:48- What sort of person is Elsie?
0:43:48 > 0:43:50- What sort of person is Elsie?- - She's a fun person.
0:43:50 > 0:43:54- We had a charity evening recently.
0:43:54 > 0:43:59- She was the first on the dance - floor and the last to leave!
0:43:59 > 0:44:01- She's full of fun.
0:44:03 > 0:44:07- She has a kind heart - and always has a smile on her face.
0:44:08 > 0:44:10- She's mischievous and full of fun.
0:44:14 > 0:44:17- A half of Guinness keeps her young.
0:44:17 > 0:44:19- That's nice to hear!
0:44:25 > 0:44:28- She was in her eighties - when she joined us.
0:44:28 > 0:44:31- She's older than my Nan, who is 90.
0:44:34 > 0:44:38- I like to keep busy - and see everyone happy.
0:44:41 > 0:44:45- I'm happy to be doing something - with my life before I leave.
0:44:49 > 0:44:52- That's it. It's easy to decorate.
0:44:52 > 0:44:56- There's nothing too fancy. - Will Elsie like it?
0:44:56 > 0:44:57- Yes!
0:44:59 > 0:45:01- On behalf of us all...
0:45:01 > 0:45:05- ..I'd like to thank Elsie - for all her hard work.
0:45:06 > 0:45:09- I wish her every success - for the future.
0:45:09 > 0:45:14- I hope there are many more years - of volunteering ahead of her.
0:45:20 > 0:45:23- As you just saw...
0:45:24 > 0:45:27- ..this is the cake - the girls helped me make...
0:45:27 > 0:45:31- ..to say thanks for your hard work.
0:45:44 > 0:45:47- Thank you all very much, - for the cake...
0:45:47 > 0:45:49- ..your friendship...
0:45:50 > 0:45:52- ..and your kind words.
0:45:53 > 0:45:56- It's a big surprise, - and I'm grateful.
0:45:56 > 0:45:58- Thank you.
0:45:58 > 0:46:00- Thank you, Elsie.
0:46:06 > 0:46:10- The evening is drawing to a close. - The recipes are on the website.
0:46:11 > 0:46:14- We're going to party on - with Band Pres Llareggub.
0:46:14 > 0:46:15- Happy Christmas.
0:46:16 > 0:46:18- Take it away, boys!
0:46:19 > 0:46:21- # Mawr, mawr #
0:47:44 > 0:47:47- CHEERS
0:47:47 > 0:47:49- S4C Subtitles by Gwead
0:47:49 > 0:47:49- .