Rhaglen 4 Cegin Bryn

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-In this programme,

-I focus on berries.

-You can pick them for free

-in cities and in the countryside.

-Welcome to Cegin Bryn.

-When I was little, I'd walk the dog

-or go hunting with my dad...

-..and I always saw things growing.

-My dad would pick blackberries...

-..and Nain or Mam used them

-to make jam, pickles or crumbles.

-Dad loved his crumble!

-When you pick something for free,

-it tastes even better.

-In this programme,

-I'll cook three different recipes.

-Strawberry jam donuts...

-..raspberry jelly

-and blackberry souffle.

-Very tasty!

-Berries

-Raspberry Jelly

-The first recipe of the programme

-is raspberry jelly.

-I need raspberries

-and plenty of them.

-Add some icing sugar.

-Half a vanilla pod.

-There's plenty of flavour in there.

-Cover the bowl with cling film

-and shake it to mix thoroughly.

-Place the bowl

-on top of a pan of hot water.

-The point of putting the bowl

-on top of the pan of water...

-..is to release the raspberry juice.

-As you can see, the liquid has been

-released from the raspberries.

-It takes two hours.

-Pour the mixture through a piece

-of muslin and through the colander.

-I need a clear liquid for the jelly.

-To set the jelly, I need gelatine.

-Pour some cold water over it.

-The raspberry liquid is ready

-and the gelatine is soft.

-Now, heat up some raspberry liquid

-to dissolve the gelatine.

-That's enough.

-Bring it up to around 80 degrees.

-It's important to squeeze the water

-out of the gelatine.

-Add it to the raspberry liquid and

-mix until the gelatine dissolves.

-Don't bring it to the boil.

-Preserve the fresh taste

-of the raspberries.

-Add the hot liquid

-to the cold liquid and stir.

-It's important to mix it well...

-..because the gelatine

-will set the jelly.

-Pour the liquid

-into individual glasses.

-You can prepare this dessert

-in advance if you're having a party.

-You can make it a day in advance.

-Chill the jelly in the fridge for

-three or four hours until it's set.

-I like making jams with berries.

-I'm in Moelfre, Anglesey...

-..to see Gwenda Parry

-make her special strawberry jam.

-Gwenda Parry is a busy lady.

-She runs a post office

-and convenience store...

-..which sells local produce.

-Gwenda, we're in the kitchen

-of your house.

-What ingredients do you use

-in your jam?

-It's a very simple recipe,

-to be honest.

-I'm slicing some strawberries

-in half.

-I've already removed

-the green leaves from the fruit.

-Do you sometimes

-use whole strawberries?

-No, I always slice them.

-The reason I do that is they then

-need a shorter cooking time.

-These strawberries smell amazing.

-I'll start them on a low heat.

-Warming them gently helps

-release the pectin from the fruit.

-Pectin is the agent

-which sets the jam.

-Pectin gives you

-that thick consistency.

-You use a special trick

-with the sugar.

-I like this trick.

-I always warm up the sugar.

-It's never really hot.

-It's warm rather than hot.

-This technique is new to me.

-I do it because it allows

-the mixture to heat up quicker.

-It also makes it easier to preserve

-the colour of the fruit...

-..and to keep all those flavours

-in the jam.

-Is that a potato masher?

-Yes.

-I use this just to release

-a little bit more of the juice.

-This is still on a low heat.

-It's important to stir it

-before it comes to the boil.

-If the sugar stays on the bottom,

-it turns black.

-Yes, it would be ruined.

-The smell of jam cooking

-is always fantastic.

-That colour is amazing.

-I'll turn up the heat a bit.

-The sugar's dissolving.

-I can hear the sugar has all gone.

-I can hear the sugar has all gone.

-

-Yes, it's dissolved more or less.

-That's why the time is right

-to turn up the heat.

-The next step is to add

-a knob of butter to the jam.

-Butter?

-Butter?

-

-Yes.

-Did your grandmother put butter

-in her jam, or is this your recipe?

-Yes, my grandmother

-put butter in her jam.

-You know what this is, don't you?

-Yes, it's what's known as scum.

-Yes, that's right.

-If you wanted to enter a jam

-in a competition...

-..you'd remove it with a spoon.

-Yes, you'd have to get rid

-of every last bit of it.

-A little bit of butter

-gets rid of the scum.

-You're using

-just a slither or butter.

-TIMER BEEPS

-Four minutes. It's ready

-May I taste it?

-May I taste it?

-

-Yes.

-It's started to set, so it's ready.

-Yes. Push it, like so,

-to see if it's ready.

-That's nice. Thank you!

-Have you baked some scones?

-No, but I do have

-a loaf of fresh bread for you.

-Mm!

-Does it pass the test?

-The bread is good

-but the jam is better!

-I'm glad to hear it.

-I'm glad to hear it.

-

-Wonderful.

-Strawberry Jam Doughnuts

-Next, a recipe for jam doughnuts.

-First, heat some milk

-and some fresh yeast.

-Yeast is active when it's warm.

-Dissolve the yeast in the milk.

-As the milk warms up,

-I'll get some strong, white flour...

-..and some caster sugar.

-Put the flour in the bowl.

-Add some sugar.

-Mix well.

-Next, pour the milk into the flour.

-Do this very slowly.

-One egg.

-Add some butter

-a little bit at a time.

-Place the dough in a bowl,

-cover it with a damp cloth...

-..and leave it to rise

-in a warm place for an hour.

-As you can see,

-the dough has doubled in size.

-The next step

-is to oil a baking tray.

-I'll now divide the dough

-into small balls...

-..and place them

-on this oiled baking tray.

-Leave them in a warm place

-to double in size, then cook them.

-Take a small piece of dough

-and get all the air out of it.

-Shape it into a small ball.

-If you love doughnuts,

-shape it into big balls.

-Leave them for an hour

-to double in size.

-Doughnuts need plenty of room

-to cook in the oil.

-In this bowl, there's vanilla sugar.

-The vanilla gives the doughnuts

-a different flavour.

-Roll them in the sugar

-when they're still warm.

-The final step is to pipe

-strawberry jam into the doughnuts.

-In goes the nozzle.

-Make sure

-there's plenty of jam in there.

-The strawberry jam donuts

-are ready to eat.

-The recipes are available

-on the website or by writing to us.

-There's no need to say a word!

-Mm!

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-Behind the prison, on the old

-Vetch football ground in Swansea...

-..there's a very special garden.

-Owen Griffiths

-is the man behind this project.

-Owen, Vetch Veg was your idea.

-Tell me more about Vetch Veg.

-It's a garden

-and it's also an art exhibition.

-The garden was created...

-..in collaboration with the

-residents of Sandfields, Swansea...

-..to celebrate

-Cultural Olympiad Wales 2012.

-The artwork doesn't look

-like artwork necessarily.

-It's a community project.

-It's about the way

-people talk to each other...

-..and a community working with an

-artist to create something special.

-It looks really organic.

-It's quite shabby chic.

-It's a great place in a city centre.

-It's a great place in a city centre.

-

-Yes, it's an urban utopia.

-It's an oasis

-in the middle of Swansea.

-One local man who's growing crops as

-part of Vetch Veg is Gerwyn Thomas.

-Gerwyn, we're safe from the rain

-in this polytunnel.

-What do you grow here?

-What do you grow here?

-

-A variety of things.

-These are Bangladesh beans.

-They're a unique colour.

-They're a unique colour.

-

-Yes, absolutely.

-Is this your plot?

-Is this your plot?

-

-Yes, this is my little plot.

-I grow mostly tomatoes here.

-It's been named Tomato Temple!

-I also grow aubergines

-and lemon cucumbers.

-Lemon cucumbers?

-Yes, it's the shape of a lemon

-but it tastes like cucumber.

-Does it stay this size?

-Yes, it stays that size.

-It's the size of a tomato

-but it tastes like cucumber?

-That's really different.

-Tell me about this corner.

-Tell me about this corner.

-

-There are around seven beds here.

-It's cultivated by elderly people

-from the Chinese community.

-They're people who are in their 80s.

-They come down here

-at around 7 o'clock every morning.

-They like to get here quite early.

-There are so many different

-vegetables growing here...

-..it's quite baffling.

-I've seen lots of vegetables

-but I've also spotted some berries.

-May I go and pick them?

-May I go and pick them?

-

-Of course.

-Will you be here all day?

-Will you be here all day?

-

-Yes.

-I'll cook a dish in the oven,

-so come and taste it later.

-I've seen a handful of redcurrants.

-The great thing about redcurrants

-is they're quite sour...

-..so they work well

-with raspberries.

-I need berries of different sizes,

-flavours and colours for the recipe.

-I'll prepare

-a mixed berry clafoutis.

-First, grease an ovenproof dish

-with butter.

-In go the redcurrants.

-Stone the cherries.

-That's very important.

-Add raspberries and blueberries.

-All the berries are in the bowl.

-Next, mix the clafoutis itself.

-First, I need some plain flour.

-Add some sugar...

-..and three eggs.

-Next, pour in 150ml of double cream.

-Mix it well.

-Finally, add melted butter

-to the mixture.

-It's important

-that the butter isn't too hot.

-The clafoutis is now ready to be

-poured over the berries in the bowl.

-That's plenty.

-It's ready for the oven.

-The clafoutis is ready.

-Will you taste it?

-Yes, please!

-Yes, please!

-

-It looks lovely.

-Is it nice?

-Is it nice?

-

-Yes, it's fantastic.

-It's something different

-which you can cook in the oven.

-It's really easy.

-Mm!

-It's at its best when it's warm.

-Don't let it get cold!

-Don't let it get cold!

-

-Wonderful!

-Blackberry Souffle

-Many people think souffles

-are hard to make.

-This is a simple recipe

-but you must prepare in advance.

-First, bring a blackberry puree

-to the boil and add sugar.

-I'm trying to create

-a blackberry jam.

-Next, some cornflour and water.

-This will set the blackberry jam.

-Mix it well.

-Add the cornflour liquid

-when the puree is simmering.

-Bring the puree to the boil to

-get rid of the taste of cornflour.

-All you want to taste

-is blackberry and sugar.

-As you can see,

-these are big bubbles...

-..but you need to see small bubbles

-before it's ready for the fridge.

-The next step is to grease

-the souffle dishes.

-Brush the inside of the dishes

-with melted butter.

-Brush vertically,

-as this will help the souffle rise.

-Coat the inside of the dishes

-with caster sugar.

-The souffle dishes are ready.

-Next, prepare

-the blackberry souffle mixture.

-Jam.

-Egg whites.

-Sugar.

-Place a generous spoonful of jam

-in a large bowl.

-Pour the egg whites

-into the mixing bowl.

-It's important

-to start on a slow speed.

-This is the best way

-to keep the air in the egg whites.

-If you whisk them too quickly,

-the air rises and then it falls.

-Add sugar.

-The egg whites are ready.

-The next step is to mix

-a little bit into the jam.

-It's important to mix it well.

-Whisk it quite vigourously.

-Gently fold in

-the remainder of the egg whites.

-Keep the air in the egg whites.

-Make sure it's thoroughly mixed...

-..but don't overdo it.

-In it goes.

-It's important

-to keep the air in a souffle...

-..but it's also important

-not to have any air pockets in it.

-Get the air out.

-Use a palette knife

-to get it nice and flat.

-I have one more secret for you.

-People's souffles

-always catch on the edges...

-..but the secret is to run your

-thumb around the rim of the souffle.

-The souffles are ready for the oven.

-Cook for between 9 and 11 minutes

-in a 180 degree oven.

-Will they rise? Fingers crossed!

-They're ready.

-This is what we need.

-Big souffles

-which have risen nicely.

-Add a dusting of icing sugar.

-Perfect blackberry souffles.

-S4C subtitles by Eirlys A Jones