Bwyd y Tywysogion

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

Bwyd y Tywysogion

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