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0:00:22 > 0:00:25- In this programme, - I focus on berries.
0:00:25 > 0:00:29- You can pick them for free - in cities and in the countryside.
0:00:29 > 0:00:31- Welcome to Cegin Bryn.
0:00:37 > 0:00:42- When I was little, I'd walk the dog - or go hunting with my dad...
0:00:42 > 0:00:44- ..and I always saw things growing.
0:00:45 > 0:00:47- My dad would pick blackberries...
0:00:47 > 0:00:52- ..and Nain or Mam used them - to make jam, pickles or crumbles.
0:00:52 > 0:00:53- Dad loved his crumble!
0:00:54 > 0:00:58- When you pick something for free, - it tastes even better.
0:01:01 > 0:01:05- In this programme, - I'll cook three different recipes.
0:01:05 > 0:01:07- Strawberry jam donuts...
0:01:08 > 0:01:12- ..raspberry jelly - and blackberry souffle.
0:01:13 > 0:01:14- Very tasty!
0:01:15 > 0:01:17- Berries
0:01:17 > 0:01:22- Raspberry Jelly
0:01:23 > 0:01:27- The first recipe of the programme - is raspberry jelly.
0:01:28 > 0:01:30- I need raspberries - and plenty of them.
0:01:32 > 0:01:34- Add some icing sugar.
0:01:37 > 0:01:38- Half a vanilla pod.
0:01:38 > 0:01:41- There's plenty of flavour in there.
0:01:42 > 0:01:47- Cover the bowl with cling film - and shake it to mix thoroughly.
0:01:47 > 0:01:50- Place the bowl - on top of a pan of hot water.
0:01:52 > 0:01:56- The point of putting the bowl - on top of the pan of water...
0:01:56 > 0:01:59- ..is to release the raspberry juice.
0:02:10 > 0:02:14- As you can see, the liquid has been - released from the raspberries.
0:02:16 > 0:02:18- It takes two hours.
0:02:20 > 0:02:25- Pour the mixture through a piece - of muslin and through the colander.
0:02:25 > 0:02:28- I need a clear liquid for the jelly.
0:02:38 > 0:02:40- To set the jelly, I need gelatine.
0:02:43 > 0:02:45- Pour some cold water over it.
0:02:48 > 0:02:52- The raspberry liquid is ready - and the gelatine is soft.
0:02:52 > 0:02:58- Now, heat up some raspberry liquid - to dissolve the gelatine.
0:03:02 > 0:03:03- That's enough.
0:03:04 > 0:03:07- Bring it up to around 80 degrees.
0:03:08 > 0:03:12- It's important to squeeze the water - out of the gelatine.
0:03:14 > 0:03:19- Add it to the raspberry liquid and - mix until the gelatine dissolves.
0:03:22 > 0:03:24- Don't bring it to the boil.
0:03:24 > 0:03:28- Preserve the fresh taste - of the raspberries.
0:03:29 > 0:03:32- Add the hot liquid - to the cold liquid and stir.
0:03:33 > 0:03:35- It's important to mix it well...
0:03:36 > 0:03:39- ..because the gelatine - will set the jelly.
0:03:42 > 0:03:46- Pour the liquid - into individual glasses.
0:03:51 > 0:03:57- You can prepare this dessert - in advance if you're having a party.
0:03:57 > 0:04:00- You can make it a day in advance.
0:04:03 > 0:04:08- Chill the jelly in the fridge for - three or four hours until it's set.
0:04:21 > 0:04:23- I like making jams with berries.
0:04:23 > 0:04:25- I'm in Moelfre, Anglesey...
0:04:25 > 0:04:29- ..to see Gwenda Parry - make her special strawberry jam.
0:04:34 > 0:04:36- Gwenda Parry is a busy lady.
0:04:37 > 0:04:40- She runs a post office - and convenience store...
0:04:41 > 0:04:43- ..which sells local produce.
0:04:44 > 0:04:47- Gwenda, we're in the kitchen - of your house.
0:04:47 > 0:04:50- What ingredients do you use - in your jam?
0:04:50 > 0:04:53- It's a very simple recipe, - to be honest.
0:04:54 > 0:04:57- I'm slicing some strawberries - in half.
0:04:58 > 0:05:02- I've already removed - the green leaves from the fruit.
0:05:03 > 0:05:06- Do you sometimes - use whole strawberries?
0:05:07 > 0:05:08- No, I always slice them.
0:05:08 > 0:05:13- The reason I do that is they then - need a shorter cooking time.
0:05:14 > 0:05:17- These strawberries smell amazing.
0:05:19 > 0:05:21- I'll start them on a low heat.
0:05:24 > 0:05:29- Warming them gently helps - release the pectin from the fruit.
0:05:30 > 0:05:33- Pectin is the agent - which sets the jam.
0:05:34 > 0:05:37- Pectin gives you - that thick consistency.
0:05:38 > 0:05:41- You use a special trick - with the sugar.
0:05:41 > 0:05:42- I like this trick.
0:05:42 > 0:05:44- I always warm up the sugar.
0:05:47 > 0:05:49- It's never really hot.
0:05:51 > 0:05:53- It's warm rather than hot.
0:05:54 > 0:05:56- This technique is new to me.
0:05:57 > 0:06:01- I do it because it allows - the mixture to heat up quicker.
0:06:03 > 0:06:07- It also makes it easier to preserve - the colour of the fruit...
0:06:07 > 0:06:10- ..and to keep all those flavours - in the jam.
0:06:11 > 0:06:12- Is that a potato masher?
0:06:13 > 0:06:14- Yes.
0:06:14 > 0:06:18- I use this just to release - a little bit more of the juice.
0:06:19 > 0:06:23- This is still on a low heat.
0:06:24 > 0:06:28- It's important to stir it - before it comes to the boil.
0:06:28 > 0:06:31- If the sugar stays on the bottom, - it turns black.
0:06:32 > 0:06:33- Yes, it would be ruined.
0:06:34 > 0:06:38- The smell of jam cooking - is always fantastic.
0:06:38 > 0:06:39- That colour is amazing.
0:06:41 > 0:06:44- I'll turn up the heat a bit. - The sugar's dissolving.
0:06:47 > 0:06:50- I can hear the sugar has all gone.
0:06:50 > 0:06:53- I can hear the sugar has all gone.- - Yes, it's dissolved more or less.
0:06:53 > 0:06:56- That's why the time is right - to turn up the heat.
0:06:58 > 0:07:02- The next step is to add - a knob of butter to the jam.
0:07:02 > 0:07:03- Butter?
0:07:03 > 0:07:05- Butter?- - Yes.
0:07:05 > 0:07:09- Did your grandmother put butter - in her jam, or is this your recipe?
0:07:10 > 0:07:13- Yes, my grandmother - put butter in her jam.
0:07:13 > 0:07:15- You know what this is, don't you?
0:07:15 > 0:07:17- Yes, it's what's known as scum.
0:07:18 > 0:07:19- Yes, that's right.
0:07:19 > 0:07:23- If you wanted to enter a jam - in a competition...
0:07:23 > 0:07:25- ..you'd remove it with a spoon.
0:07:25 > 0:07:29- Yes, you'd have to get rid - of every last bit of it.
0:07:29 > 0:07:32- A little bit of butter - gets rid of the scum.
0:07:32 > 0:07:35- You're using - just a slither or butter.
0:07:45 > 0:07:46- TIMER BEEPS
0:07:48 > 0:07:50- Four minutes. It's ready
0:07:50 > 0:07:51- May I taste it?
0:07:51 > 0:07:53- May I taste it?- - Yes.
0:07:53 > 0:07:55- It's started to set, so it's ready.
0:07:56 > 0:07:59- Yes. Push it, like so, - to see if it's ready.
0:08:00 > 0:08:02- That's nice. Thank you!
0:08:05 > 0:08:07- Have you baked some scones?
0:08:08 > 0:08:11- No, but I do have - a loaf of fresh bread for you.
0:08:31 > 0:08:32- Mm!
0:08:35 > 0:08:37- Does it pass the test?
0:08:39 > 0:08:41- The bread is good - but the jam is better!
0:08:41 > 0:08:42- I'm glad to hear it.
0:08:42 > 0:08:44- I'm glad to hear it.- - Wonderful.
0:08:49 > 0:08:54- Strawberry Jam Doughnuts
0:08:55 > 0:08:57- Next, a recipe for jam doughnuts.
0:08:58 > 0:09:01- First, heat some milk - and some fresh yeast.
0:09:02 > 0:09:04- Yeast is active when it's warm.
0:09:05 > 0:09:07- Dissolve the yeast in the milk.
0:09:10 > 0:09:14- As the milk warms up, - I'll get some strong, white flour...
0:09:14 > 0:09:16- ..and some caster sugar.
0:09:20 > 0:09:22- Put the flour in the bowl.
0:09:25 > 0:09:26- Add some sugar.
0:09:29 > 0:09:31- Mix well.
0:09:36 > 0:09:39- Next, pour the milk into the flour.
0:09:39 > 0:09:41- Do this very slowly.
0:09:45 > 0:09:46- One egg.
0:09:51 > 0:09:54- Add some butter - a little bit at a time.
0:10:01 > 0:10:05- Place the dough in a bowl, - cover it with a damp cloth...
0:10:05 > 0:10:08- ..and leave it to rise - in a warm place for an hour.
0:10:19 > 0:10:22- As you can see, - the dough has doubled in size.
0:10:24 > 0:10:27- The next step - is to oil a baking tray.
0:10:27 > 0:10:31- I'll now divide the dough - into small balls...
0:10:32 > 0:10:35- ..and place them - on this oiled baking tray.
0:10:35 > 0:10:40- Leave them in a warm place - to double in size, then cook them.
0:10:42 > 0:10:47- Take a small piece of dough - and get all the air out of it.
0:10:49 > 0:10:51- Shape it into a small ball.
0:10:53 > 0:10:57- If you love doughnuts, - shape it into big balls.
0:11:04 > 0:11:06- Leave them for an hour - to double in size.
0:11:11 > 0:11:14- Doughnuts need plenty of room - to cook in the oil.
0:11:23 > 0:11:25- In this bowl, there's vanilla sugar.
0:11:26 > 0:11:29- The vanilla gives the doughnuts - a different flavour.
0:11:33 > 0:11:36- Roll them in the sugar - when they're still warm.
0:11:39 > 0:11:43- The final step is to pipe - strawberry jam into the doughnuts.
0:11:44 > 0:11:45- In goes the nozzle.
0:11:46 > 0:11:49- Make sure - there's plenty of jam in there.
0:11:54 > 0:11:57- The strawberry jam donuts - are ready to eat.
0:11:58 > 0:12:02- The recipes are available - on the website or by writing to us.
0:12:08 > 0:12:10- There's no need to say a word!
0:12:15 > 0:12:17- Mm!
0:12:18 > 0:12:18- .
0:12:21 > 0:12:21- Subtitles
0:12:21 > 0:12:23- Subtitles- - Subtitles
0:12:46 > 0:12:51- Behind the prison, on the old - Vetch football ground in Swansea...
0:12:51 > 0:12:53- ..there's a very special garden.
0:12:56 > 0:12:59- Owen Griffiths - is the man behind this project.
0:13:01 > 0:13:03- Owen, Vetch Veg was your idea.
0:13:04 > 0:13:06- Tell me more about Vetch Veg.
0:13:06 > 0:13:10- It's a garden - and it's also an art exhibition.
0:13:11 > 0:13:13- The garden was created...
0:13:13 > 0:13:18- ..in collaboration with the - residents of Sandfields, Swansea...
0:13:18 > 0:13:22- ..to celebrate - Cultural Olympiad Wales 2012.
0:13:23 > 0:13:27- The artwork doesn't look - like artwork necessarily.
0:13:28 > 0:13:29- It's a community project.
0:13:30 > 0:13:33- It's about the way - people talk to each other...
0:13:33 > 0:13:38- ..and a community working with an - artist to create something special.
0:13:39 > 0:13:41- It looks really organic.
0:13:42 > 0:13:43- It's quite shabby chic.
0:13:45 > 0:13:47- It's a great place in a city centre.
0:13:47 > 0:13:49- It's a great place in a city centre.- - Yes, it's an urban utopia.
0:13:51 > 0:13:54- It's an oasis - in the middle of Swansea.
0:13:59 > 0:14:04- One local man who's growing crops as - part of Vetch Veg is Gerwyn Thomas.
0:14:13 > 0:14:17- Gerwyn, we're safe from the rain - in this polytunnel.
0:14:17 > 0:14:19- What do you grow here?
0:14:19 > 0:14:20- What do you grow here?- - A variety of things.
0:14:20 > 0:14:23- These are Bangladesh beans.
0:14:25 > 0:14:27- They're a unique colour.
0:14:27 > 0:14:28- They're a unique colour.- - Yes, absolutely.
0:14:29 > 0:14:31- Is this your plot?
0:14:31 > 0:14:33- Is this your plot?- - Yes, this is my little plot.
0:14:33 > 0:14:35- I grow mostly tomatoes here.
0:14:35 > 0:14:37- It's been named Tomato Temple!
0:14:42 > 0:14:45- I also grow aubergines - and lemon cucumbers.
0:14:45 > 0:14:47- Lemon cucumbers?
0:14:48 > 0:14:52- Yes, it's the shape of a lemon - but it tastes like cucumber.
0:14:52 > 0:14:54- Does it stay this size?
0:14:54 > 0:14:56- Yes, it stays that size.
0:14:57 > 0:15:01- It's the size of a tomato - but it tastes like cucumber?
0:15:01 > 0:15:03- That's really different.
0:15:16 > 0:15:18- Tell me about this corner.
0:15:18 > 0:15:21- Tell me about this corner.- - There are around seven beds here.
0:15:25 > 0:15:29- It's cultivated by elderly people - from the Chinese community.
0:15:29 > 0:15:32- They're people who are in their 80s.
0:15:33 > 0:15:37- They come down here - at around 7 o'clock every morning.
0:15:37 > 0:15:40- They like to get here quite early.
0:15:43 > 0:15:47- There are so many different - vegetables growing here...
0:15:47 > 0:15:49- ..it's quite baffling.
0:15:50 > 0:15:55- I've seen lots of vegetables - but I've also spotted some berries.
0:15:55 > 0:15:56- May I go and pick them?
0:15:56 > 0:15:57- May I go and pick them?- - Of course.
0:15:58 > 0:15:59- Will you be here all day?
0:15:59 > 0:16:00- Will you be here all day?- - Yes.
0:16:01 > 0:16:04- I'll cook a dish in the oven, - so come and taste it later.
0:16:11 > 0:16:15- I've seen a handful of redcurrants.
0:16:15 > 0:16:19- The great thing about redcurrants - is they're quite sour...
0:16:19 > 0:16:22- ..so they work well - with raspberries.
0:16:22 > 0:16:28- I need berries of different sizes, - flavours and colours for the recipe.
0:16:38 > 0:16:41- I'll prepare - a mixed berry clafoutis.
0:16:42 > 0:16:46- First, grease an ovenproof dish - with butter.
0:16:53 > 0:16:55- In go the redcurrants.
0:16:56 > 0:16:59- Stone the cherries.
0:16:59 > 0:17:01- That's very important.
0:17:04 > 0:17:06- Add raspberries and blueberries.
0:17:10 > 0:17:12- All the berries are in the bowl.
0:17:13 > 0:17:16- Next, mix the clafoutis itself.
0:17:18 > 0:17:21- First, I need some plain flour.
0:17:24 > 0:17:25- Add some sugar...
0:17:27 > 0:17:29- ..and three eggs.
0:17:31 > 0:17:34- Next, pour in 150ml of double cream.
0:17:40 > 0:17:41- Mix it well.
0:17:44 > 0:17:47- Finally, add melted butter - to the mixture.
0:17:47 > 0:17:51- It's important - that the butter isn't too hot.
0:17:57 > 0:18:02- The clafoutis is now ready to be - poured over the berries in the bowl.
0:18:15 > 0:18:17- That's plenty.
0:18:17 > 0:18:19- It's ready for the oven.
0:18:32 > 0:18:35- The clafoutis is ready. - Will you taste it?
0:18:36 > 0:18:37- Yes, please!
0:18:37 > 0:18:38- Yes, please!- - It looks lovely.
0:18:40 > 0:18:42- Is it nice?
0:18:42 > 0:18:43- Is it nice?- - Yes, it's fantastic.
0:18:43 > 0:18:47- It's something different - which you can cook in the oven.
0:18:47 > 0:18:49- It's really easy.
0:18:49 > 0:18:51- Mm!
0:18:52 > 0:18:54- It's at its best when it's warm.
0:18:55 > 0:18:56- Don't let it get cold!
0:18:56 > 0:18:57- Don't let it get cold!- - Wonderful!
0:18:57 > 0:19:03- Blackberry Souffle
0:19:03 > 0:19:07- Many people think souffles - are hard to make.
0:19:07 > 0:19:11- This is a simple recipe - but you must prepare in advance.
0:19:12 > 0:19:16- First, bring a blackberry puree - to the boil and add sugar.
0:19:19 > 0:19:21- I'm trying to create - a blackberry jam.
0:19:22 > 0:19:26- Next, some cornflour and water.
0:19:26 > 0:19:29- This will set the blackberry jam.
0:19:29 > 0:19:30- Mix it well.
0:19:32 > 0:19:36- Add the cornflour liquid - when the puree is simmering.
0:19:40 > 0:19:45- Bring the puree to the boil to - get rid of the taste of cornflour.
0:19:45 > 0:19:48- All you want to taste - is blackberry and sugar.
0:19:51 > 0:19:54- As you can see, - these are big bubbles...
0:19:55 > 0:20:00- ..but you need to see small bubbles - before it's ready for the fridge.
0:20:07 > 0:20:11- The next step is to grease - the souffle dishes.
0:20:12 > 0:20:16- Brush the inside of the dishes - with melted butter.
0:20:16 > 0:20:20- Brush vertically, - as this will help the souffle rise.
0:20:21 > 0:20:25- Coat the inside of the dishes - with caster sugar.
0:20:29 > 0:20:31- The souffle dishes are ready.
0:20:33 > 0:20:37- Next, prepare - the blackberry souffle mixture.
0:20:37 > 0:20:38- Jam.
0:20:39 > 0:20:40- Egg whites.
0:20:41 > 0:20:42- Sugar.
0:20:43 > 0:20:46- Place a generous spoonful of jam - in a large bowl.
0:20:51 > 0:20:54- Pour the egg whites - into the mixing bowl.
0:20:55 > 0:20:58- It's important - to start on a slow speed.
0:21:01 > 0:21:04- This is the best way - to keep the air in the egg whites.
0:21:04 > 0:21:09- If you whisk them too quickly, - the air rises and then it falls.
0:21:10 > 0:21:12- Add sugar.
0:21:21 > 0:21:23- The egg whites are ready.
0:21:23 > 0:21:27- The next step is to mix - a little bit into the jam.
0:21:29 > 0:21:31- It's important to mix it well.
0:21:31 > 0:21:34- Whisk it quite vigourously.
0:21:36 > 0:21:41- Gently fold in - the remainder of the egg whites.
0:21:42 > 0:21:44- Keep the air in the egg whites.
0:21:45 > 0:21:47- Make sure it's thoroughly mixed...
0:21:49 > 0:21:50- ..but don't overdo it.
0:21:52 > 0:21:54- In it goes.
0:21:54 > 0:21:57- It's important - to keep the air in a souffle...
0:21:58 > 0:22:02- ..but it's also important - not to have any air pockets in it.
0:22:03 > 0:22:04- Get the air out.
0:22:07 > 0:22:10- Use a palette knife - to get it nice and flat.
0:22:13 > 0:22:15- I have one more secret for you.
0:22:15 > 0:22:19- People's souffles - always catch on the edges...
0:22:19 > 0:22:24- ..but the secret is to run your - thumb around the rim of the souffle.
0:22:27 > 0:22:30- The souffles are ready for the oven.
0:22:30 > 0:22:35- Cook for between 9 and 11 minutes - in a 180 degree oven.
0:22:38 > 0:22:40- Will they rise? Fingers crossed!
0:22:46 > 0:22:48- They're ready.
0:22:48 > 0:22:50- This is what we need.
0:22:50 > 0:22:53- Big souffles - which have risen nicely.
0:22:53 > 0:22:55- Add a dusting of icing sugar.
0:22:59 > 0:23:02- Perfect blackberry souffles.
0:23:47 > 0:23:50- S4C subtitles by Eirlys A Jones