0:00:00 > 0:00:00- 888
0:00:00 > 0:00:02- 888- - 888
0:00:07 > 0:00:09- 888
0:00:23 > 0:00:28- A medieval banquet will be held - here tonight, at Ruthin Castle.
0:00:41 > 0:00:44- What kind of food - would you say people ate...
0:00:44 > 0:00:46- ..in the Middle Ages?
0:00:46 > 0:00:49- Maybe the gentry and princes ate - swans and peacocks...
0:00:49 > 0:00:53- ..and the poor barely existed - on tasteless gruel.
0:00:53 > 0:00:55- The truth lies somewhere in-between.
0:00:55 > 0:01:00- We're having a medieval banquet - tonight in the Vale of Clwyd.
0:01:00 > 0:01:04- With me is chef Padrig Jones - from Le Gallois restaurant, Cardiff.
0:01:05 > 0:01:09- Later, Paj will cook authentic - food from the Middle Ages...
0:01:09 > 0:01:11- ..and I'll help him.
0:01:11 > 0:01:15- Paj, will you be preparing food - similar to what we've eaten tonight?
0:01:15 > 0:01:16- No, not really.
0:01:17 > 0:01:19- We'll have a number of courses...
0:01:20 > 0:01:23- ..using various spices - and ingredients...
0:01:23 > 0:01:27- ..that perhaps we wouldn't expect - to have been available then.
0:01:28 > 0:01:32- It'll be a very different banquet, - with lots of surprises.
0:01:32 > 0:01:33- I'm looking forward!
0:01:34 > 0:01:36- We're joined - by a number of guests...
0:01:36 > 0:01:40- ..who'll come - to taste Paj's food in Cardiff.
0:01:40 > 0:01:42- Here they are, stuffing their faces.
0:01:46 > 0:01:50- Each guest has - a special interest in food.
0:01:51 > 0:01:52- Tudur!
0:01:52 > 0:01:54- He's arrived just in time for food.
0:01:55 > 0:01:59- Our Time Traveller, Tudur Owen, - will be our tour guide...
0:01:59 > 0:02:01- ..in the places - where these feasts were hosted.
0:02:01 > 0:02:02- How are you, Tudur?
0:02:02 > 0:02:03- How are you, Tudur?- - Hi.
0:02:03 > 0:02:06- How do we know what people ate - in the Middle Ages?
0:02:07 > 0:02:10- We're very lucky in Wales, - because of our poetic heritage.
0:02:10 > 0:02:13- The Princes' Poets - travelled from court to court...
0:02:13 > 0:02:17- ..writing poems for their patrons, - praising their hospitality...
0:02:17 > 0:02:20- ..but of more relevance to us, - praising the food that was served.
0:02:20 > 0:02:22- These poems still exist.
0:02:22 > 0:02:26- Although I have no poetic skills, - I'm going to emulate the poets...
0:02:26 > 0:02:30- ..and travel to some of the - locations described in the poems.
0:02:34 > 0:02:38- Ruthin Castle has held - medieval banquets for forty years.
0:02:38 > 0:02:42- The food here, of course, - is aimed at tourists...
0:02:42 > 0:02:46- ..giving only a hint - of real medieval food.
0:02:47 > 0:02:51- What do our guests think - of the Ruthin Castle banquet?
0:02:51 > 0:02:56- I don't think I could eat as much - meat as that at every meal.
0:02:56 > 0:02:59- One would soon get fed up of it.
0:03:00 > 0:03:04- But if I kept a butcher's shop - at the time, I'd be very happy!
0:03:05 > 0:03:07- From contemporary evidence...
0:03:07 > 0:03:10- ..we know that a number of mansions - had 25 kitchens.
0:03:11 > 0:03:14- We know that a few feasts - lasted for 19 days.
0:03:14 > 0:03:19- The idea was to exhibit - your wealth and power.
0:03:20 > 0:03:24- Wealthy people ate a lot of meat, - much more than we eat today.
0:03:24 > 0:03:27- The meals had a high-fat content...
0:03:27 > 0:03:29- ..and were deficient - in fruit and vegetables.
0:03:30 > 0:03:32- I don't think they had - the "5-a-day" we suggest nowadays.
0:03:32 > 0:03:37- But the poor people ate what we - encourage people to eat nowadays.
0:03:38 > 0:03:40- The food here tonight - is marvellous...
0:03:40 > 0:03:42- ..vegetables, meat - and baked potatoes...
0:03:43 > 0:03:46- ..just what children need nowadays.
0:03:46 > 0:03:50- This is the kind of food we give - children in Carmarthenshire.
0:03:51 > 0:03:56- There are a number of anachronistic - features, like the baked potatoes.
0:03:58 > 0:04:00- Potatoes weren't available - in the Middle Ages.
0:04:01 > 0:04:03- But forest fruit, fine.
0:04:03 > 0:04:09- I can imagine people in the - Middle Ages gathering wild fruit.
0:04:10 > 0:04:13- The food was very nice, I must say.
0:04:13 > 0:04:15- The lamb shank was marvellous.
0:04:16 > 0:04:20- I wasn't too happy with the jacket - potato, it was too dry for me.
0:04:21 > 0:04:24- But everything was very nice.
0:04:25 > 0:04:29- People often mistakenly believe - that in the Middle Ages...
0:04:30 > 0:04:34- ..people supped rather - basic drinks, like mead.
0:04:34 > 0:04:39- But there's strong evidence - in the work of the Princes' Poets...
0:04:39 > 0:04:44- ..that they were very familiar with - wines from regions like Bordeaux.
0:04:45 > 0:04:49- The Bordeaux region of France - was often at war with England...
0:04:50 > 0:04:52- ..during the era of the Princes.
0:04:52 > 0:04:55- So I have no doubts that - in an authentic princely feast...
0:04:56 > 0:04:58- ..wine from Bordeaux - would be served.
0:04:59 > 0:05:02- The poet was held - in high status by the patron.
0:05:02 > 0:05:06- Playing host to a popular poet - at that time...
0:05:06 > 0:05:10- ..enhanced - the patron's reputation...
0:05:10 > 0:05:12- ..in the eyes of his fellow patrons.
0:05:20 > 0:05:23- Well, Tudur, the evening - at Ruthin Castle is over.
0:05:24 > 0:05:25- Everyone had a lot of fun.
0:05:26 > 0:05:30- But I'm not sure if we've learned - very much about medieval food.
0:05:30 > 0:05:34- So I'm going to Cardiff with Paj, - where I hope to learn more.
0:05:34 > 0:05:38- And I have quite a long journey, to - the places described in the poems.
0:05:38 > 0:05:39- I'll see you in Cardiff!
0:05:39 > 0:05:40- I'll see you in Cardiff!- - See you.
0:05:42 > 0:05:46- After leaving the empty tables - at Ruthin Castle...
0:05:46 > 0:05:50- ..I went to Dolwyddelan, - the first stop on my journey.
0:05:56 > 0:06:01- Circa 1500, poet Lewys Mon wrote - a poem in praise of his patron...
0:06:01 > 0:06:05- ..a nobleman, - Maredudd ap Ieuan ap Robert.
0:06:05 > 0:06:09- In the poem, he lavished - praise on the food provided.
0:06:09 > 0:06:13- Maredudd lived here at one time, - in Dolwyddelan Castle.
0:06:14 > 0:06:17- Maredudd came here - from Garndolbenmaen...
0:06:18 > 0:06:21- ..to escape from - his quarrelsome family.
0:06:22 > 0:06:26- Dolwyddelan was one of the castles - built by Llywelyn the Great.
0:06:26 > 0:06:30- But by the time Maredudd came here, - it was in need of repair.
0:06:30 > 0:06:32- Maredudd had over 20 children.
0:06:33 > 0:06:38- Some say he had to build a new house - to make room for them all.
0:06:38 > 0:06:44- These are the remains of that house - in Cwm Penamnen, a few miles away.
0:06:44 > 0:06:48- Work on the site has revealed - a lot of Penamnen's remains.
0:06:49 > 0:06:53- It was here that Lewys Mon performed - his poem in praise of the food.
0:06:55 > 0:06:59- Lewys was a professional poet, - and also a blacksmith.
0:06:59 > 0:07:01- We'll hear more about him later.
0:07:04 > 0:07:08- Archaeologists have recently - discovered traces of the kitchen.
0:07:08 > 0:07:12- It was probably here that the food - that Lewys Mon praised, was cooked.
0:07:18 > 0:07:23- It was deer meat or venison - that inspired Lewys's poetry.
0:07:23 > 0:07:27- Venison was very popular - in the Middle Ages.
0:07:27 > 0:07:31- Meats of all kinds were the main - ingredients in great banquets.
0:07:32 > 0:07:34- This is what Lewys Mon wrote.
0:07:35 > 0:07:37- "A round haunch of venison
0:07:37 > 0:07:39- "And Maredudd's warm welcome
0:07:40 > 0:07:42- "A supper never finer seen
0:07:43 > 0:07:45- "Of venison stew, on a fine eve"
0:07:46 > 0:07:49- Iwan Llwyd, - Nia Powell and Twm Morys...
0:07:49 > 0:07:52- ..are all poets - who have a keen interest...
0:07:52 > 0:07:55- ..in the work of the medieval - Poets of the Nobility.
0:07:55 > 0:07:58- It reminds me - of a Chinese banquet...
0:07:59 > 0:08:03- ..with a variety of foods - in small dishes...
0:08:03 > 0:08:05- ..and you pick what you want.
0:08:05 > 0:08:11- They didn't have a plate, as we do - now, but a piece of thick bread...
0:08:12 > 0:08:14- ..which was quite dry, perhaps.
0:08:15 > 0:08:17- It was usually very salty bread.
0:08:17 > 0:08:21- They'd take a spoonful - from the various dishes...
0:08:21 > 0:08:23- ..and put it on the bread.
0:08:24 > 0:08:28- The sauces would drip through - the bread, and they'd eat the meat.
0:08:29 > 0:08:33- Curiously, they gave the bread, - the 'plates'...
0:08:33 > 0:08:36- ..to the poor waiting at the door.
0:08:36 > 0:08:40- So in a way, - everyone enjoyed the feast.
0:08:41 > 0:08:44- But although there were dishes - in abundance on Penamnen's table...
0:08:44 > 0:08:47- ..life wasn't always easy - for Maredudd.
0:08:48 > 0:08:52- Bandits from Ysbyty Ifan - frequently attacked Penamnen...
0:08:52 > 0:08:56- ..very often when the family - had gone to church on Sunday.
0:08:57 > 0:09:01- So Maredudd built a new church in - Dolwyddelan, nearer to his home...
0:09:02 > 0:09:05- ..and placed guards between - the church and Penamnen...
0:09:05 > 0:09:08- ..to protect them from the rogues - of the neighbouring parish.
0:09:08 > 0:09:12- Some things never change - in Ysbyty Ifan!
0:09:13 > 0:09:16- There's a brass memorial - in the church to Maredudd ab Ifan...
0:09:17 > 0:09:19- ..showing him kneeling in armour...
0:09:19 > 0:09:22- ..and encouraging us - to pray for his soul.
0:09:28 > 0:09:31- Paj, I'll chop the onions.
0:09:32 > 0:09:34- Are you using venison - for the first course?
0:09:35 > 0:09:37- Yes, a venison casserole...
0:09:38 > 0:09:42- ..with onions, carrots, - red wine and spices.
0:09:42 > 0:09:44- What spices?
0:09:44 > 0:09:46- What spices?- - Juniper, cloves...
0:09:47 > 0:09:49- ..a little cumin...
0:09:50 > 0:09:52- ..and black pepper.
0:09:53 > 0:09:55- To finish it off, parsley and sage.
0:09:57 > 0:10:01- Only the hunter who killed the deer - could eat its testicles...
0:10:02 > 0:10:05- ..a great delicacy - in the Middle Ages.
0:10:08 > 0:10:11- Brown the meat in the pan.
0:10:18 > 0:10:20- I'll leave it to brown.
0:10:20 > 0:10:22- Is this your own recipe?
0:10:23 > 0:10:28- I've taken the ingredients - from the books I read...
0:10:28 > 0:10:30- ..about food in the Middle Ages.
0:10:30 > 0:10:33- I've cooked it in a modern style...
0:10:33 > 0:10:36- ..but using the same ingredients.
0:10:37 > 0:10:42- I put a little cumin, - and break up the juniper by hand...
0:10:43 > 0:10:45- ..to help extract the taste.
0:10:45 > 0:10:50- Juniper and venison go together - well, even on menus nowadays.
0:10:51 > 0:10:53- Add the onions now.
0:10:56 > 0:10:58- Will you crush the garlic?
0:11:00 > 0:11:01- Three cloves.
0:11:02 > 0:11:03- In here too?
0:11:03 > 0:11:04- In here too?- - Yes, please.
0:11:05 > 0:11:07- I'll add the carrots.
0:11:12 > 0:11:15- I've browned the meat, and - softened the carrots and onions...
0:11:15 > 0:11:18- ..so the taste and natural - sugar comes out.
0:11:18 > 0:11:20- I'll add some flour...
0:11:21 > 0:11:23- ..to thicken the sauce.
0:11:24 > 0:11:26- Some red wine.
0:11:29 > 0:11:33- When it's ready, I'll add - a little parsley and sage...
0:11:34 > 0:11:37- ..and a little vinegar and sugar, - perhaps...
0:11:37 > 0:11:40- ..to bring out the taste and juices.
0:11:41 > 0:11:45- I'll put the lid on and leave it - to cook for about three hours...
0:11:45 > 0:11:48- ..on the corner - of the stove, slowly.
0:11:49 > 0:11:50- It's ready!
0:11:55 > 0:11:56- Venison
0:11:56 > 0:11:58- Venison, cut into small pieces.
0:11:59 > 0:12:02- Onions, carrots, garlic, red wine, - juniper, cloves, cumin...
0:12:02 > 0:12:06- ..black pepper, parsley, sage, - vinegar, sugar.
0:12:06 > 0:12:08- Cook for three hours.
0:12:13 > 0:12:16- Come back after the break, to see - what Paj does with these birds...
0:12:17 > 0:12:19- ..duck, pheasant, and quail.
0:12:20 > 0:12:20- .
0:12:27 > 0:12:29- 888
0:12:37 > 0:12:39- With so many courses to prepare...
0:12:40 > 0:12:44- ..Paj and his cooks had a lot - to do before the guests arrived.
0:12:51 > 0:12:54- My mouth was watering already.
0:12:59 > 0:13:03- Our next stop is at one - of Wales's most beautiful abbeys...
0:13:03 > 0:13:06- ..Valle Crucis, near Llangollen.
0:13:11 > 0:13:15- The original abbey - was founded in 1201...
0:13:15 > 0:13:19- ..by Madog ap Gruffudd Maelor, - Prince of Powys.
0:13:20 > 0:13:24- But why would a prince, - like Madog ap Gruffudd Maelor...
0:13:24 > 0:13:28- ..go to the trouble and expense - of building this glorious abbey?
0:13:33 > 0:13:36- The Welsh Princes - founded monasteries...
0:13:37 > 0:13:39- ..to ensure their place in heaven.
0:13:39 > 0:13:43- The monks would repay them - by praying for the Princes' souls.
0:13:44 > 0:13:48- That was the church's power - and influence in the 13th century.
0:13:49 > 0:13:53- Tudur Aled praised this abbey - over three centuries later...
0:13:54 > 0:13:56- ..only a few years prior...
0:13:56 > 0:14:00- ..to the Dissolution - of the Monasteries by Henry VIII.
0:14:02 > 0:14:06- Valle Crucis was dissolved in 1537, - in Tudur Aled's lifetime.
0:14:06 > 0:14:08- His poems are considered...
0:14:08 > 0:14:11- ..the high point - of medieval Praise Poetry.
0:14:12 > 0:14:14- The Church focused prominently - in his poetry.
0:14:15 > 0:14:17- He was a nobleman.
0:14:17 > 0:14:21- He probably had a certain licence - to compose poetry as he pleased.
0:14:22 > 0:14:27- He travelled a lot around Wales, - from one mansion to the next.
0:14:28 > 0:14:32- He praised and recorded - these great banquets...
0:14:33 > 0:14:37- ..and wrote a lot about - the food we've been discussing...
0:14:37 > 0:14:41- ..as well as the splendid houses - and generous patrons.
0:14:43 > 0:14:46- In his poem to Valle Crucis, - the poet praises...
0:14:46 > 0:14:48- .."The brem and the brawn
0:14:48 > 0:14:51- "The grapes and grain - from overflowing jugs."
0:14:52 > 0:14:54- But what is "brawn" and "brem"?
0:14:55 > 0:14:58- "Brawn" is the meat of wild boar...
0:14:59 > 0:15:02- ..and "brem" is the fish, bream.
0:15:02 > 0:15:07- Six centuries later, fish - still swim here in the archaic pool.
0:15:11 > 0:15:14- Thirteen monks and the abbot - lived here in the Middle Ages.
0:15:15 > 0:15:19- The rules of the Cistercian Order - insisted that the monks...
0:15:19 > 0:15:21- ..had to live a meagre existence.
0:15:21 > 0:15:25- They wore coarse, undyed, woollen - habits and couldn't eat meat.
0:15:25 > 0:15:29- But the Valle Crucis monks were - punished by the Order's leaders...
0:15:30 > 0:15:32- ..for living too opulently.
0:15:32 > 0:15:35- Apparently, the monks didn't - celebrate mass or communion...
0:15:36 > 0:15:39- ..and lived - a life of luxury - almost!
0:15:39 > 0:15:44- They had four courses at every - meal, served on silver platters...
0:15:44 > 0:15:47- ..and drank sparkling red wine.
0:15:50 > 0:15:54- So you can bet that this place - witnessed many merry evenings.
0:15:58 > 0:16:02- These fish are very similar to those - we saw at Valle Crucis Abbey.
0:16:02 > 0:16:03- They're bream, aren't they, Chef?
0:16:03 > 0:16:04- They're bream, aren't they, Chef?- - That's it.
0:16:05 > 0:16:09- I'll use some of this fennel - and put a little inside the fish.
0:16:13 > 0:16:15- Some onions too.
0:16:18 > 0:16:19- Lemon?
0:16:19 > 0:16:20- Lemon?- - Yes.
0:16:21 > 0:16:24- I'll put the lemon underneath...
0:16:25 > 0:16:27- ..so the taste comes through.
0:16:28 > 0:16:31- I'll make a few incisions - in the fish...
0:16:33 > 0:16:36- ..so the taste of the wine - permeates the fish.
0:16:39 > 0:16:40- Fish.
0:16:41 > 0:16:44- Salmon and mackerel weren't - eaten in the Middle Ages...
0:16:44 > 0:16:48- ..as they were thought - to be too oily.
0:16:48 > 0:16:52- I'd say that red wine - would be best with this.
0:16:53 > 0:16:56- White wine can be very acidic.
0:16:56 > 0:16:57- Some garlic too.
0:16:58 > 0:17:03- I keep the cloves in their skin, - to retain the wonderful taste.
0:17:05 > 0:17:07- Spices again, star anise...
0:17:08 > 0:17:10- ..a spice from China.
0:17:11 > 0:17:13- Some fennel seeds.
0:17:13 > 0:17:14- Some fennel seeds.- - Lovely.
0:17:18 > 0:17:20- Pour the red wine over the fish.
0:17:20 > 0:17:22- You poach it in the wine?
0:17:22 > 0:17:23- You poach it in the wine?- - That's it.
0:17:23 > 0:17:27- Just wine, so taste seeps - from the bones into the wine.
0:17:27 > 0:17:28- You'll get more juices in the wine.
0:17:28 > 0:17:30- You'll get more juices in the wine.- - For how long will you poach it?
0:17:31 > 0:17:33- A quarter of an hour, on the stove.
0:17:34 > 0:17:37- Let it come to the boil, then move - it to the side of the stove.
0:17:38 > 0:17:38- Not in the oven?
0:17:38 > 0:17:39- Not in the oven?- - No, on the stove.
0:17:40 > 0:17:42- The steam will help cook the fish.
0:17:49 > 0:17:50- Fish.
0:17:51 > 0:17:55- Bream, fennel, lemon, whole garlic, - red wine, fennel seeds...
0:17:55 > 0:17:58- ..star anise, bay leaves.
0:17:58 > 0:18:00- Simmer for a quarter of an hour.
0:18:05 > 0:18:08- My next stop is - the Penrhyn Estate, Llandygai...
0:18:09 > 0:18:13- ..and two halls where patrons - were praised by the poets.
0:18:15 > 0:18:18- When the Princes and their guests - sat down to a feast...
0:18:19 > 0:18:21- ..it would be in the court's hall.
0:18:21 > 0:18:23- Here, in Cochwillan, near Bangor...
0:18:23 > 0:18:27- ..there's a marvellous example - of a medieval hall.
0:18:29 > 0:18:33- It's likely there was a building - on this site in the 13th century.
0:18:33 > 0:18:37- The present house - was built circa 1450.
0:18:39 > 0:18:41- The hall is now a living room.
0:18:41 > 0:18:43- Medieval princes...
0:18:43 > 0:18:46- ..would have enjoyed their banquets - in a room like this.
0:18:47 > 0:18:51- The poets would praise their patrons - for their welcome and generosity.
0:18:53 > 0:18:58- Long ago, the patrons would - give poets a horse as a gift...
0:18:58 > 0:19:00- ..a real Mercedes of a horse!
0:19:01 > 0:19:05- It would be a horse - of superior breeding.
0:19:05 > 0:19:08- They might also receive - a splendid cloak...
0:19:09 > 0:19:13- ..gloves - and shoes with silver buckles.
0:19:14 > 0:19:18- This is a good example - of what you're saying.
0:19:18 > 0:19:22- Ieuan Du'r Bilwg expressed - his thanks for a red cloak.
0:19:22 > 0:19:26- It's an excellent poem - describing this red cloak.
0:19:26 > 0:19:28- Meirion MacIntyre Huws remarked...
0:19:28 > 0:19:30- ..that he was similar - to today's 18-year-old lad...
0:19:30 > 0:19:32- ..buying a new shirt from Next...
0:19:33 > 0:19:37- ..and admiring himself in the mirror - before going out on Saturday night.
0:19:37 > 0:19:41- "I'm as colourful as the western - sky, a lion of a man."
0:19:41 > 0:19:43- I like the comparison.
0:19:43 > 0:19:46- "..colourful as the western sky" - - sunset, a vivid red colour.
0:19:46 > 0:19:50- What a fine way of starting - a poem about this red cloak.
0:19:53 > 0:19:56- A nobleman, William ap Gruffudd, - lived in Cochwillan...
0:19:56 > 0:20:00- ..when a poem was written - about the place in the 15th century.
0:20:00 > 0:20:04- He was an ancestor - of the Penrhyn dynasty.
0:20:04 > 0:20:08- The family's coat of arms can still - be seen above the front door.
0:20:08 > 0:20:12- William fought with Henry VII - at Bosworth Field.
0:20:16 > 0:20:20- William ap Gruffudd enjoyed - many unusual delicacies....
0:20:20 > 0:20:22- ..in banquets here in Cochwillan.
0:20:24 > 0:20:26- "The chef insists on the best meat
0:20:26 > 0:20:28- "Venison and heron"
0:20:28 > 0:20:32- This is how the poet - described a meal he had here.
0:20:32 > 0:20:37- We wouldn't dare eat heron today.
0:20:37 > 0:20:41- But in the Middle Ages, - birds that we consider exotic...
0:20:41 > 0:20:44- ..regularly graced the tables - of the nobility...
0:20:44 > 0:20:46- ..for example, swans and peacocks.
0:20:51 > 0:20:55- And who was the poet who enjoyed - heron here in Cochwillan?
0:20:55 > 0:21:00- The same glutton who enjoyed - venison in Penamnen - Lewys Mon.
0:21:01 > 0:21:05- He wrote for many - leading Anglesey families...
0:21:05 > 0:21:09- ..such as Chwaen Wen, - Bodeon and Bodychen.
0:21:09 > 0:21:13- And on the mainland, - he wrote for the Penrhyn family.
0:21:14 > 0:21:17- He also described - what they ate in Cochwillan.
0:21:18 > 0:21:21- So he wrote for Anglesey families...
0:21:21 > 0:21:25- ..but also, like many poets, he - wandered beyond his own locality...
0:21:25 > 0:21:27- ..and sang on the mainland.
0:21:27 > 0:21:30- Cochwillan is part - of the Penrhyn Castle Estate.
0:21:31 > 0:21:34- Dafydd Llwyd Mathafarn praises - the fine game he ate at Penrhyn...
0:21:35 > 0:21:38- ..when there was a medieval hall...
0:21:38 > 0:21:40- ..before the days of Lord Penrhyn.
0:21:41 > 0:21:43- "Bittern, whose meat I enjoyed
0:21:43 > 0:21:45- "And pheasant, - according to the medicine book
0:21:45 > 0:21:48- "Fine curlews
0:21:48 > 0:21:51- "And plenty of hawks"
0:21:51 > 0:21:53- "Bwn" is the bittern...
0:21:54 > 0:21:58- ..like the bird in the rhyme about - selling apples in Chester Market!
0:21:59 > 0:22:01- It's a very rare bird today.
0:22:01 > 0:22:04- "Cwrliwns" is curlew.
0:22:06 > 0:22:08- And "gweilch" are hawks.
0:22:10 > 0:22:14- Dafydd Llwyd Mathafarn lived - in this mansion near Machynlleth.
0:22:14 > 0:22:16- He was a nobleman and a poet.
0:22:16 > 0:22:20- Apparently, Henry Tudor stayed here - on his way to Bosworth Field...
0:22:20 > 0:22:24- ..the same battle in which William - ap Gruffudd, Cochwillan, fought.
0:22:25 > 0:22:29- Lewys Mon wrote - about the tasty heron he ate.
0:22:29 > 0:22:33- But on the Penrhyn Estate, there - were many more wild birds to eat.
0:22:34 > 0:22:39- The bittern, heron, curlew - - quite a challenge for any cook.
0:22:43 > 0:22:45- We don't have bittern or curlew.
0:22:46 > 0:22:48- But we have a goose here...
0:22:49 > 0:22:50- ..pigeon...
0:22:50 > 0:22:52- ..partridge.
0:22:52 > 0:22:56- And over here, - pheasant, wild duck...
0:22:56 > 0:22:58- ..and quail.
0:22:58 > 0:23:01- What are you going - to do with these wildfowl?
0:23:02 > 0:23:04- Stuff them with dried fruit.
0:23:06 > 0:23:08- Dates, apricots, raisins.
0:23:10 > 0:23:14- We'll mix these - with some breadcrumbs and thyme.
0:23:15 > 0:23:17- Then stuff the game with it.
0:23:18 > 0:23:19- You keep this quite dry?
0:23:19 > 0:23:20- You keep this quite dry?- - Yes.
0:23:20 > 0:23:24- The juices from the meat - go into the fruit.
0:23:26 > 0:23:28- Almost like chutney.
0:23:30 > 0:23:32- Some fruit in each one.
0:23:35 > 0:23:38- Apart from hunting - wildfowl like pheasant...
0:23:39 > 0:23:43- ..the poor and gentry alike, kept - pigeons to eat in the Middle Ages.
0:23:45 > 0:23:47- Right, Paj, what are you doing now?
0:23:47 > 0:23:49- Right, Paj, what are you doing now?- - I've got duck, pheasant and quail.
0:23:50 > 0:23:53- I'm going to bone them.
0:23:55 > 0:23:57- I'll turn this on its back first.
0:23:58 > 0:24:00- I'll remove all the bone.
0:24:01 > 0:24:02- I'll leave you to it then.
0:24:02 > 0:24:03- I'll leave you to it then.- - Right.
0:24:03 > 0:24:05- Leave the hard work to me!
0:24:12 > 0:24:14- Paj's going to stuff - three birds into one.
0:24:15 > 0:24:18- It's a traditional recipe, but - a modern version of this dish...
0:24:18 > 0:24:22- ..is very popular - in the USA at Christmas.
0:24:22 > 0:24:25- The Turducken is made - with chicken in a duck, in a turkey.
0:24:37 > 0:24:39- The birds are now boned.
0:24:39 > 0:24:41- What's the next process?
0:24:41 > 0:24:46- I'm going to keep - the small bones on the duck.
0:24:47 > 0:24:48- Is that pheasant?
0:24:48 > 0:24:49- Is that pheasant?- - Yes.
0:24:50 > 0:24:51- And quail.
0:24:52 > 0:24:54- And just put it together.
0:24:55 > 0:24:59- How long did it take you - to learn to do this sort of thing?
0:24:59 > 0:25:01- When I was training as a chef...
0:25:02 > 0:25:06- ..I worked at the butchery - in the hotel where I was based.
0:25:07 > 0:25:09- We had hundreds of fowl - to prepare...
0:25:10 > 0:25:14- ..for great banquets, - at Christmas, for example.
0:25:14 > 0:25:16- We used to do this sort of thing.
0:25:16 > 0:25:19- The term we used was 'galantine'...
0:25:20 > 0:25:22- ..where you bone everything...
0:25:22 > 0:25:25- ..then reform it - into its original shape.
0:25:25 > 0:25:28- When you slice it, - you have three kinds of meat.
0:25:28 > 0:25:29- I think it'll be tasty.
0:25:29 > 0:25:31- I think it'll be tasty.- - Marvellous.
0:25:33 > 0:25:34- Wild Poultry.
0:25:35 > 0:25:37- Stuff the birds with dried fruit.
0:25:38 > 0:25:42- Dates, apricots, - raisins, breadcrumbs and thyme.
0:25:47 > 0:25:51- The wildfowl are ready to go - into the oven. In they go, Chef!
0:25:51 > 0:25:53- Join us after the break...
0:25:53 > 0:25:56- ..to find what links curry - and the Food of Princes.
0:26:02 > 0:26:02- .
0:26:06 > 0:26:08- 888
0:26:15 > 0:26:16- Welcome back.
0:26:17 > 0:26:20- Our banquet is coming together now. - A lot of the dishes are ready.
0:26:21 > 0:26:23- Tudur has visited several places...
0:26:23 > 0:26:27- ..where very fine food - was eaten in the Middle Ages.
0:26:28 > 0:26:31- Oswestry Castle next, a journey - that's much easier for me...
0:26:32 > 0:26:35- ..than for the poets - hundreds of years ago, I'm sure.
0:26:38 > 0:26:41- Cumin, cinnamon and cloves.
0:26:43 > 0:26:47- Surely these weren't - on the Princes' tables?
0:26:47 > 0:26:51- Well, they were, as a poem to the - Constable of Oswestry Castle shows.
0:26:51 > 0:26:55- Spices were quite common - in the Middle Ages.
0:26:55 > 0:26:58- People thought they were - mysterious and interesting...
0:26:58 > 0:27:00- ..because they came from far away.
0:27:00 > 0:27:03- Cooks used them sparingly - because they were very expensive...
0:27:04 > 0:27:07- ..especially black pepper, - considered the king of spices.
0:27:08 > 0:27:10- In one poem, Guto'r Glyn says...
0:27:11 > 0:27:13- "..Ginger, ground on food
0:27:13 > 0:27:15- "Good protection from colds
0:27:15 > 0:27:17- "Cinnamon, cloves and cumin
0:27:18 > 0:27:20- "Sugar and mace to warm the lips."
0:27:23 > 0:27:28- The poem is about a banquet held - on this site, Oswestry Castle.
0:27:28 > 0:27:32- Unfortunately, - not much remains here today.
0:27:33 > 0:27:37- The poet, Guto'r Glyn, - was considered one of the masters...
0:27:37 > 0:27:41- ..of 15th-century Praise Poetry, - for his witty, natural poems.
0:27:42 > 0:27:46- He's a very interesting poet, - and a great traveller...
0:27:46 > 0:27:50- ..once again showing the links poets - had, from Anglesey to Monmouth.
0:27:51 > 0:27:54- They were more than just poets.
0:27:54 > 0:27:58- They imparted much wider information - about these families' links...
0:27:58 > 0:28:01- ..their lineage, who had - married into which family...
0:28:02 > 0:28:04- ..and that family's lineage too.
0:28:04 > 0:28:08- They carried a great deal - of information, and shared it...
0:28:08 > 0:28:11- ..all over Wales, - not just in one area.
0:28:11 > 0:28:15- Guto'r Glyn worked in Clwyd, - Gwynedd and south Wales.
0:28:15 > 0:28:20- They travelled, publicizing this - information, throughout Wales.
0:28:21 > 0:28:25- Although Guto's Glyn wrote the poem - in the late 15th century...
0:28:25 > 0:28:29- ..the original castle on this site - was built in 1086.
0:28:30 > 0:28:34- It was built by the Normans and - is recorded in the Domesday Book.
0:28:34 > 0:28:38- It was burnt during - Owain Glyndwr's Rebellion.
0:28:38 > 0:28:41- It was a big castle in its day...
0:28:41 > 0:28:46- ..but gradually, stones were stolen - to build houses in Oswestry.
0:28:46 > 0:28:48- But in Guto'r Glyn's day...
0:28:49 > 0:28:52- ..spice-filled feasts - packed the castle's halls.
0:28:55 > 0:28:56- Thank you.
0:28:58 > 0:29:02- And spices are still used - in Oswestry to this day.
0:29:08 > 0:29:09- Ooh!
0:29:10 > 0:29:12- Er... water, please?!
0:29:14 > 0:29:17- What spices are you using now, Chef?
0:29:17 > 0:29:21- For the rabbit meat, - we're going to use cinnamon...
0:29:22 > 0:29:26- ..cloves, a little juniper, - garlic...
0:29:26 > 0:29:27- ..a little thyme, sage and parsley.
0:29:27 > 0:29:29- ..a little thyme, sage and parsley.- - Have you used saffron?
0:29:30 > 0:29:33- Saffron used to be very expensive - and it still is.
0:29:34 > 0:29:38- Apart from gold, by weight, it's the - most expensive stuff you can buy.
0:29:38 > 0:29:40- Did you add saffron - to the lamb dish?
0:29:40 > 0:29:43- Yes, it's in the oven. - It should be ready.
0:29:45 > 0:29:48- It's been cooking - for four hours now.
0:29:48 > 0:29:51- I mixed saffron with suet...
0:29:53 > 0:29:55- ..garlic, ginger, clove.
0:29:55 > 0:29:56- ..garlic, ginger, clove.- - Marvellous.
0:29:58 > 0:30:02- Oil, an egg yolk, - cumin and turmeric.
0:30:02 > 0:30:05- They're all curry spices.
0:30:05 > 0:30:10- The taste coming through from - the spices and saffron is fantastic.
0:30:10 > 0:30:12- The meat is dropping off the bone.
0:30:13 > 0:30:14- Mm!
0:30:14 > 0:30:16- It's been cooked slowly.
0:30:16 > 0:30:19- I made incisions in the meat, so all - the marinade has been absorbed.
0:30:20 > 0:30:24- The flavour of the spices - penetrates the meat. Marvellous!
0:30:30 > 0:30:31- Poor little rabbit.
0:30:32 > 0:30:34- Cut that into small pieces.
0:30:35 > 0:30:40- We'll roast them and cook them - in red wine and cinnamon.
0:30:41 > 0:30:45- One of the superstitions held - by people in the Middle Ages...
0:30:45 > 0:30:49- ..was that cinnamon came from - the nest of the legendary phoenix.
0:30:53 > 0:30:55- Are you ready to cook these, Chef?
0:30:55 > 0:30:56- Are you ready to cook these, Chef?- - Yes.
0:30:56 > 0:30:58- Pass them to me.
0:30:58 > 0:30:59- Pass them to me.- - Take another one.
0:31:08 > 0:31:10- The meat's starting to brown now.
0:31:10 > 0:31:14- No need to brown it too much, - just until it turns white...
0:31:15 > 0:31:17- ..to get a bit - of caramelization on the meat.
0:31:18 > 0:31:20- Do you want any onions?
0:31:21 > 0:31:22- These carrots need to be chopped up.
0:31:22 > 0:31:23- These carrots need to be chopped up.- - OK.
0:31:24 > 0:31:25- Chunks like this.
0:31:25 > 0:31:26- Chunks like this.- - OK.
0:31:26 > 0:31:27- Quite rustic.
0:31:34 > 0:31:35- Some cloves.
0:31:37 > 0:31:39- And cinnamon.
0:31:43 > 0:31:45- What are you doing with the saffron?
0:31:46 > 0:31:51- I'm just going to pound the saffron - so the oil starts to come out of it.
0:31:52 > 0:31:56- It helps draw out the saffron - colour quickly and breaks it up.
0:31:56 > 0:32:00- If you leave it in big segments, - sometimes you get long strings.
0:32:00 > 0:32:05- When you eat them, - they stain your teeth.
0:32:05 > 0:32:09- You see I've finely chopped - the saffron.
0:32:09 > 0:32:12- The oil is starting to seep out, - it's becoming moist.
0:32:13 > 0:32:15- Then it goes in with the rabbit.
0:32:19 > 0:32:21- To add flavour to the wild rabbit.
0:32:22 > 0:32:24- Another bottle of red wine.
0:32:26 > 0:32:27- We use a lot of wine!
0:32:27 > 0:32:29- We use a lot of wine!- - Wine with everything.
0:32:29 > 0:32:30- Yes.
0:32:37 > 0:32:38- Rabbit
0:32:38 > 0:32:41- Rabbit, cut into chunks. - Onions, carrots, garlic.
0:32:42 > 0:32:45- Ginger, red wine, stock, - mustard, thyme, sage, parsley.
0:32:45 > 0:32:49- SPICES - cinnamon, - cloves, saffron, juniper.
0:32:49 > 0:32:51- Simmer for two hours.
0:32:55 > 0:32:58- I'll leave it to boil and reduce - for twenty minutes...
0:32:59 > 0:33:02- ..to take the acidity - out of the wine.
0:33:03 > 0:33:06- I'll pour fresh broth over this, - and leave it to cook slowly...
0:33:07 > 0:33:09- ..until the meat comes off the bone.
0:33:09 > 0:33:12- I'll finish off the sauce - with a little mustard.
0:33:13 > 0:33:17- After eating a bellyful - of Oswestry curry...
0:33:17 > 0:33:21- ..it's time for a cuppa - in the next location, near Corwen.
0:33:22 > 0:33:24- Rhug Farm, near Corwen...
0:33:25 > 0:33:28- ..is one of Wales's - premier organic food centres.
0:33:28 > 0:33:33- We know that food was very important - on this site in the 16th century.
0:33:33 > 0:33:37- Poet Raff ap Robert praised - the feast he had at Rhug Castle...
0:33:38 > 0:33:42- ..held, for some reason, - on a Thursday evening.
0:33:44 > 0:33:46- "Powdered sugar on dishes
0:33:47 > 0:33:50- "Boar meat and stunning stew - on Thursday evening."
0:33:50 > 0:33:54- That was how Raff ap Robert - praised the hospitality at Rhug.
0:33:54 > 0:33:58- He described the custom - of adding sugar to every dish...
0:33:58 > 0:34:00- ..including "sew" - stew.
0:34:01 > 0:34:05- Apparently, Raff was very fond - of writing "smutty" poems...
0:34:05 > 0:34:08- ..as well as poems - praising his patrons.
0:34:08 > 0:34:13- A few very fine poets wrote - bawdy poetry occasionally.
0:34:14 > 0:34:16- It's as good as the Praise Poetry...
0:34:17 > 0:34:21- ..in its own way, - in its portrayed images and style.
0:34:21 > 0:34:24- But in a very religious age...
0:34:25 > 0:34:27- ..it was considered blasphemous.
0:34:27 > 0:34:31- Especially when you consider - how these poems were recorded.
0:34:31 > 0:34:33- They were probably written down...
0:34:34 > 0:34:38- ..by men of the cloth - in monasteries or abbeys.
0:34:39 > 0:34:42- 400 years - before Raff ap Robert's day...
0:34:42 > 0:34:46- ..Prince Gruffudd ap Cynan was - betrayed by one of his own men...
0:34:46 > 0:34:48- ..at Rhug Castle.
0:34:50 > 0:34:54- Meirion Goch successfully lured - Gruffudd ap Cynan here to Rhug...
0:34:54 > 0:34:57- ..where the Normans - were laying in wait for him.
0:34:58 > 0:35:02- Gruffudd lost the battle - and was imprisoned for 18 years...
0:35:02 > 0:35:03- ..in Chester Castle.
0:35:03 > 0:35:07- But he escaped, and after - fighting in many parts of Wales...
0:35:08 > 0:35:10- ..he was recognized - as the Prince of Wales.
0:35:11 > 0:35:13- The motte and bailey castle - that used to be here...
0:35:13 > 0:35:15- ..has long disappeared.
0:35:16 > 0:35:20- More recently, the castle's - ruins were used as cold storage...
0:35:20 > 0:35:22- ..for the mansion's kitchens.
0:35:23 > 0:35:25- This is how the mansion looks today.
0:35:25 > 0:35:29- Robert Salbury was the lord - and patron who lived here...
0:35:29 > 0:35:31- ..in the 16th century.
0:35:32 > 0:35:34- He was Rhug's - most well-known patron...
0:35:34 > 0:35:38- ..although poets wrote for his - father, Pyrs, and his son, Sion too.
0:35:38 > 0:35:42- Unfortunately, not many - of the poems have survived.
0:35:52 > 0:35:57- Today, we have to use a lot - of imagination to depict the past.
0:35:58 > 0:36:02- But walking into this church - is just like stepping back...
0:36:02 > 0:36:04- ..to Raff ap Robert's day.
0:36:08 > 0:36:12- This is Llangar Church, - built in the 13th century...
0:36:12 > 0:36:15- ..a mile across the valley - from Rhug.
0:36:18 > 0:36:20- The murals are 600 years old...
0:36:21 > 0:36:23- ..and depict Biblical scenes.
0:36:23 > 0:36:27- A record from Raff ap Robert's day - says that there was...
0:36:27 > 0:36:31- ..five pounds, seven shillings and - eight pence in the church's coffers.
0:36:33 > 0:36:36- After being reminded of - his mortality by this picture...
0:36:37 > 0:36:41- ..maybe Raff ap Robert came here...
0:36:41 > 0:36:44- ..to give thanks - for being so well fed.
0:36:45 > 0:36:46- Who knows?
0:36:50 > 0:36:53- This is the dessert - with fruit and sugar.
0:36:53 > 0:36:56- It's strange to think they had sugar - in the Middle Ages, but they did.
0:36:57 > 0:37:01- Yes, sugar first came - from Mediterranean islands.
0:37:01 > 0:37:05- They'd grow it, then the sugar would - be solidified into large lumps.
0:37:05 > 0:37:08- Sugar was grated over food.
0:37:09 > 0:37:13- The sugar was very fine, - rather than lumpy.
0:37:13 > 0:37:17- They served puddings - and sweet dishes at the same time...
0:37:17 > 0:37:20- ..as the savoury dishes, - all in one big meal.
0:37:21 > 0:37:25- People could alternate - between savoury and sweet dishes.
0:37:25 > 0:37:26- Exactly.
0:37:27 > 0:37:29- What's the stuffing for the apples?
0:37:29 > 0:37:31- A kind of mincemeat...
0:37:31 > 0:37:37- ..a little suet, dried apricot, - currants, dates and raisins.
0:37:37 > 0:37:41- Mix them with a little honey, - cinnamon and mixed spice.
0:37:42 > 0:37:46- They'd probably use apples - like these, Braeburn...
0:37:46 > 0:37:50- ..which is a traditional apple, - or a cooking apple, like Cox.
0:37:51 > 0:37:55- Once we've stuffed them, - we'll drizzle honey over them.
0:37:55 > 0:37:56- Then bake them?
0:37:57 > 0:38:02- Yes, it'll take 20-30 minutes - in a fairly slow oven.
0:38:03 > 0:38:08- A little honey, not too much, - or the honey will just burn.
0:38:13 > 0:38:17- Very different from today, sugar was - thought to be very beneficial...
0:38:17 > 0:38:21- ..in the Middle Ages, included in - medicine for all kinds of illnesses.
0:38:22 > 0:38:24- Join us after the break...
0:38:25 > 0:38:28- ..to see what our guests thought - of our mediaeval banquet.
0:38:30 > 0:38:31- .
0:38:35 > 0:38:37- 888
0:38:42 > 0:38:44- The cooking's over, at last.
0:38:44 > 0:38:47- Soon, I'll be welcoming back - our guests.
0:38:47 > 0:38:51- This time, they'll enjoy a feast - fit for a medieval prince.
0:38:51 > 0:38:53- The last time we saw them...
0:38:53 > 0:38:56- ..they were enjoying themselves - in Ruthin Castle.
0:38:59 > 0:39:04- Yes, our guests enjoyed the food - in Ruthin Castle.
0:39:04 > 0:39:08- It'll be interesting to see - their response to Paj's feast.
0:39:09 > 0:39:11- Tudur's on his way too...
0:39:11 > 0:39:15- ..after travelling, like one of - the Poets of the Nobility, long ago.
0:39:16 > 0:39:19- Tudur began - in Dolwyddelan and Penamnen...
0:39:19 > 0:39:22- ..where Lewys Mon - had a fine meal of venison...
0:39:22 > 0:39:25- ..with his patron, - Maredudd ap Ieuan ap Robert.
0:39:27 > 0:39:29- Next, Valle Crucis Abbey, - near Llangollen...
0:39:29 > 0:39:31- ..where fish are kept to this day...
0:39:31 > 0:39:35- ..like the bream that Tudur Aled - ate there with the monks.
0:39:36 > 0:39:39- Next, Penrhyn Castle - and Cochwillan Hall...
0:39:39 > 0:39:42- ..where Lewys Mon - and Dafydd Llwyd Mathafarn...
0:39:43 > 0:39:45- ..ate all sorts of wildfowl.
0:39:45 > 0:39:49- Tonight, pheasant, - pigeon and duck will be served.
0:39:49 > 0:39:53- In Oswestry Castle, - spices were on the menu...
0:39:53 > 0:39:54- ..when Guto'r Glyn was there.
0:39:55 > 0:39:58- They're included in the rabbit dish - that Paj has prepared.
0:39:58 > 0:40:02- Then, to Rhug, near Corwen, - where Raff ap Robert...
0:40:02 > 0:40:06- ..enjoyed the mansion's sugar - in the 16th century.
0:40:06 > 0:40:10- There's plenty of sugar and honey - in Paj's apple recipe too.
0:40:14 > 0:40:16- CHATTER
0:40:19 > 0:40:21- Paj, was creating this feast - a challenge for you?
0:40:22 > 0:40:24- Yes. There was a lot of preparation.
0:40:24 > 0:40:28- But I've really enjoyed it - and found a lot of new ideas.
0:40:28 > 0:40:32- Will your customers enjoy - medieval dishes in the future?
0:40:32 > 0:40:36- I think they'll get - to taste a few delicacies...
0:40:36 > 0:40:39- ..presented in a more - modern style, perhaps.
0:40:39 > 0:40:43- There's one empty seat. - Where's our traveller, Tudur Owen?
0:40:46 > 0:40:48- Here I am!
0:40:48 > 0:40:50- CHEERS
0:40:50 > 0:40:52- CHEERS- - And I've found a friend!
0:40:53 > 0:40:55- What do you think of this?
0:40:57 > 0:40:59- Don't mention Anglesey pigs.
0:41:00 > 0:41:02- LAUGHTER
0:41:04 > 0:41:06- Welcome! Did you enjoy your journey?
0:41:06 > 0:41:09- Yes. I've seen some amazing sights - and visited the places...
0:41:09 > 0:41:11- ..where these feasts were held.
0:41:12 > 0:41:16- But there's no-one there now, - so I'm looking forward to company...
0:41:16 > 0:41:18- ..and more importantly, the food!
0:41:19 > 0:41:20- Look at these!
0:41:25 > 0:41:27- What sweetens the rabbit?
0:41:28 > 0:41:31- It's been cooked - with honey and mustard...
0:41:32 > 0:41:35- ..and in fresh duck fat.
0:41:35 > 0:41:37- It's a very Christmassy flavour.
0:41:37 > 0:41:39- Yes, with the cloves.
0:41:45 > 0:41:48- Marvellous! It's a nice way to eat.
0:41:48 > 0:41:49- Marvellous! It's a nice way to eat.- - And wine too.
0:41:56 > 0:41:58- All in one, like Morris Evans' oil.
0:41:58 > 0:42:00- Take the whole bottle.
0:42:01 > 0:42:03- Were the rabbits in their skins?
0:42:03 > 0:42:05- Were the rabbits in their skins?- - No, they were already prepared.
0:42:05 > 0:42:09- They were whole, - with the liver, heart, the innards.
0:42:10 > 0:42:11- And the heads and tails.
0:42:25 > 0:42:27- We thought we'd have meat.
0:42:28 > 0:42:32- But even you didn't think there'd - be this much. Are you satisfied?
0:42:32 > 0:42:34- Yes, I'm very glad, of course.
0:42:34 > 0:42:38- I didn't think there'd be - as much as this.
0:42:39 > 0:42:43- That's the first time - I've had a whole pig like this.
0:42:43 > 0:42:46- I've only had rabbit once before.
0:42:46 > 0:42:50- It's fantastic. - I think I'll try the goose next.
0:42:51 > 0:42:53- The lamb's very nice too.
0:42:53 > 0:42:58- Nia, their diet was much more - seasonal than ours, I suppose.
0:42:59 > 0:43:03- We get foods from all over the - world. How would that affect them?
0:43:03 > 0:43:06- They made the most - of what was available...
0:43:06 > 0:43:08- ..and ate fewer vegetables, maybe.
0:43:09 > 0:43:13- The main ingredient of the meal - was all the meat.
0:43:14 > 0:43:18- So compared to our diet today, it's - very similar to the Atkins Diet.
0:43:19 > 0:43:21- As we see, the emphasis is on meat.
0:43:21 > 0:43:24- There's very little carbohydrate.
0:43:24 > 0:43:25- Another interesting fact...
0:43:26 > 0:43:29- ..is that only rich people could - afford salt, it was so expensive.
0:43:29 > 0:43:34- The saying "above the salt" - is based on that fact.
0:43:35 > 0:43:39- As Patrick said, - even poor people used spices.
0:43:45 > 0:43:47- Carol, one thing I've noticed...
0:43:48 > 0:43:51- ..is that all I was taught - about table manners...
0:43:51 > 0:43:53- ..was irrelevant in the Middle Ages.
0:43:54 > 0:43:57- You just grab everything - with your hands!
0:43:58 > 0:43:59- You can forget that.
0:44:00 > 0:44:02- When the children see this...
0:44:03 > 0:44:07- ..I'm sure they'll say it's awful - that Mrs Jones used her hands...
0:44:07 > 0:44:11- ..after preaching to us - about using cutlery...
0:44:12 > 0:44:15- ..and about table manners.
0:44:15 > 0:44:17- It'll be very hard next week...
0:44:18 > 0:44:23- ..to explain to the children - it was only for the programme!
0:44:25 > 0:44:27- Nice, isn't it?
0:44:30 > 0:44:32- Gerwyn, you're a Cookery student.
0:44:32 > 0:44:35- Have you learned anything - from what we've seen?
0:44:35 > 0:44:39- Yes. When I watched them - cooking in the kitchen...
0:44:39 > 0:44:43- ..it was fascinating, - the way they marinated everything.
0:44:43 > 0:44:45- D'you think you'd have enjoyed - working in a medieval kitchen?
0:44:46 > 0:44:49- It's been absolutely fab. - Patrick's been so nice.
0:44:50 > 0:44:51- Everything's been brilliant.
0:44:52 > 0:44:55- Mincemeat, suet, dried fruit, dates.
0:44:57 > 0:45:01- Elin, you're used - to catering for large numbers.
0:45:01 > 0:45:05- Did you enjoy seeing all - the dishes arrive at the same time?
0:45:05 > 0:45:09- There's so much - variety of dishes here.
0:45:10 > 0:45:14- It's interesting to listen - the opinions of the people here...
0:45:14 > 0:45:18- ..a food critic, - a wine lover, a butcher...
0:45:18 > 0:45:22- ..and hear what they - think about this period.
0:45:25 > 0:45:29- Guto, we discussed the wines - people would drink in those days.
0:45:29 > 0:45:33- A lot of these dishes - have been prepared in wine.
0:45:33 > 0:45:35- Have you enjoyed them?
0:45:35 > 0:45:36- Have you enjoyed them?- - I have indeed.
0:45:36 > 0:45:40- Apart from this poor fellow, it - reminds me of the twins back home.
0:45:40 > 0:45:41- LAUGHTER
0:45:42 > 0:45:44- No, the food's excellent.
0:45:44 > 0:45:48- I've been accused of being - a carnivore who ignores the greens.
0:45:49 > 0:45:52- I'd have been at home - in the Middle Ages.
0:45:53 > 0:45:54- I'd definitely say...
0:45:55 > 0:45:59- ..without a doubt, a meal like this - encourages you to drink more wine.
0:45:59 > 0:46:02- You need something - to wash down all the meat!
0:46:02 > 0:46:06- I doubt if a bottle like this - would be enough for a prince.
0:46:07 > 0:46:11- They'd have big jugs of wine, - I hope.
0:46:11 > 0:46:15- I noticed that Paj prepared - almost everything with red wine.
0:46:15 > 0:46:17- Did they have white wine - in those days?
0:46:18 > 0:46:22- Yes, indeed. This wine - is from St Emilion in Bordeaux.
0:46:22 > 0:46:25- It's unlikely that wine...
0:46:25 > 0:46:28- ..from Bordeaux at that time - would have been red.
0:46:28 > 0:46:30- It would have been slightly darker - than rose...
0:46:31 > 0:46:35- ..but certainly not almost purple, - like this one.
0:46:35 > 0:46:36- There would have been white wine.
0:46:37 > 0:46:40- But because it was - transported to Wales...
0:46:40 > 0:46:43- ..it'd probably have been - red wine from France.
0:46:43 > 0:46:46- But there's definite evidence, - at Carmarthen's Archives Office...
0:46:46 > 0:46:50- ..that in 1374, a ship arrived in - Carmarthen with wine from Bordeaux.
0:46:51 > 0:46:54- So I should think that they drank - wine from Bordeaux...
0:46:55 > 0:46:57- ..maybe a little lighter in colour.
0:46:57 > 0:46:58- But this is still very good!
0:46:58 > 0:47:00- But this is still very good!- - LAUGHTER
0:47:06 > 0:47:09- John, we've sampled - the food of Princes.
0:47:09 > 0:47:13- Is there any dish - you've been surprised to see?
0:47:13 > 0:47:16- What's surprised me most - is that it's such a huge feast.
0:47:16 > 0:47:20- All these dishes at the same - time, and so much variety.
0:47:20 > 0:47:24- Meats of all kinds, things like - wild duck, pheasant, goose...
0:47:24 > 0:47:26- ..and the suckling pig.
0:47:26 > 0:47:30- I can't say I was happy to see - the piglet arrive at the table!
0:47:31 > 0:47:34- I don't think the pig - was too happy either.
0:47:35 > 0:47:39- I had rather a prejudice - against medieval food.
0:47:39 > 0:47:45- Some people are mad about - medieval instruments and music.
0:47:45 > 0:47:49- I think modern instruments are much - better and so is modern food!
0:47:49 > 0:47:51- But after tonight, I must say...
0:47:52 > 0:47:54- ..I'd like to see a few - of the dishes on a modern menu.
0:47:54 > 0:47:58- There are so many spices here, - it reminds me of Moroccan food.
0:47:59 > 0:48:02- That was the challenge for me, - to find the right balance...
0:48:02 > 0:48:05- ..how much of everything to use.
0:48:05 > 0:48:08- It was very difficult - to know how much to add.
0:48:09 > 0:48:12- I'm happy with most of the dishes.
0:48:18 > 0:48:20- Gwyneth Glyn, you have a notebook.
0:48:21 > 0:48:24- Has this delicious food inspired - you to compose this evening?
0:48:25 > 0:48:29- It's covered in grease! - But I've had a great time.
0:48:29 > 0:48:32- What better way of celebrating - the feast than with a poem?
0:48:33 > 0:48:35- "The dishes aren't doughy
0:48:35 > 0:48:37- "But pure, like our hill's streams
0:48:38 > 0:48:40- "Tender, tasty meats
0:48:40 > 0:48:42- "And wine worthy of praise
0:48:42 > 0:48:45- "Bread, softer than white wool
0:48:46 > 0:48:49- "The piglet, the fine rabbit
0:48:49 > 0:48:53- "And pheasant, this fine feast - would satisfy a saint."
0:48:54 > 0:48:55- Thank you.
0:48:56 > 0:48:58- As the guests applaud the poem...
0:48:58 > 0:49:01- ..Tudur and I'll help them finish - off the food and bid you farewell.
0:49:19 > 0:49:21- S4/C subtitles by GWEAD