0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:23 > 0:00:26- I live and work in London - most of the time...
0:00:26 > 0:00:28- ..but I get homesick.
0:00:28 > 0:00:30- As I filmed this new series...
0:00:31 > 0:00:34- ..I was able to come back - from time to time...
0:00:34 > 0:00:36- ..and sample Welsh delicacies.
0:00:37 > 0:00:40- This time, - I swim with crabs in the west...
0:00:41 > 0:00:44- ..I bake bread - and pick apples in the north...
0:00:46 > 0:00:49- ..and I meet many - interesting animals and people.
0:00:55 > 0:00:58- I'll be on the land, in the sea - and on the road...
0:00:58 > 0:01:03- ..gathering good Welsh ingredients - to cook in my new kitchen.
0:01:07 > 0:01:11- Be it sour or sweet, - the apple is a special ingredient.
0:01:11 > 0:01:12- Welcome to the orchard.
0:01:13 > 0:01:14- Welcome to Cegin Bryn.
0:01:20 > 0:01:22- There are many varieties of apple.
0:01:23 > 0:01:26- Some are good for cooking - and some are good for eating.
0:01:27 > 0:01:28- You can roast them too.
0:01:29 > 0:01:33- It's important to use - the right apple when you cook.
0:01:34 > 0:01:38- In this programme, I cook flapjacks, - baked apples and tarte tatin.
0:01:47 > 0:01:52- Apple Flapjacks
0:01:52 > 0:01:56- The first kitchen recipe - is apple flapjacks.
0:01:57 > 0:02:01- The first step is - to melt the ingredients in a pan.
0:02:02 > 0:02:03- Butter.
0:02:05 > 0:02:06- Brown sugar.
0:02:11 > 0:02:13- Three tablespoons of golden syrup.
0:02:14 > 0:02:16- There's nothing better.
0:02:16 > 0:02:21- I know it's not good for you - but it tastes good!
0:02:22 > 0:02:23- Everything's in the pan.
0:02:24 > 0:02:27- It's important to stir the mixture - while it melts.
0:02:31 > 0:02:33- Next, turn off the heat...
0:02:36 > 0:02:40- ..and add rolled oats - to the mixture.
0:02:42 > 0:02:45- Next, peel an apple.
0:02:47 > 0:02:51- It's important to peel the apple - at the last minute.
0:02:51 > 0:02:55- We want the juice of the apple - to go into the flapjack too.
0:02:59 > 0:03:02- Grate the whole apple - into the mixture.
0:03:10 > 0:03:16- The flavour of the apple cuts - through the butter and the sugar.
0:03:17 > 0:03:22- In a way, it makes the flapjack - a little bit healthier to eat.
0:03:22 > 0:03:26- To cook the flapjack, - pour the mixture onto a baking tray.
0:03:27 > 0:03:31- It's important - to do this quite quickly...
0:03:32 > 0:03:35- ..so that the butter doesn't cool - and solidify.
0:03:35 > 0:03:37- In it goes.
0:03:38 > 0:03:41- Make sure - it covers the baking tray.
0:03:44 > 0:03:47- The apple flapjack - is ready for the oven.
0:03:47 > 0:03:50- Bake at 180 degrees for 15 minutes.
0:04:15 > 0:04:16- It's time for a cup of tea.
0:04:19 > 0:04:21- Mm!
0:04:22 > 0:04:25- It's very sweet - but I can still taste the apple.
0:04:25 > 0:04:27- Lovely.
0:04:27 > 0:04:29- Do you want some?
0:04:35 > 0:04:36- The dog likes it!
0:04:56 > 0:05:00- I'm on my way to Pant Du farm - near Penygroes to pick apples...
0:05:01 > 0:05:04- ..and to learn more about the fruit.
0:05:04 > 0:05:08- Richard Wyn started his venture - with a vineyard.
0:05:08 > 0:05:13- He then planted an orchard - and produced apple juice and cider.
0:05:20 > 0:05:23- I wanted to create - a high quality cider.
0:05:23 > 0:05:27- To do that, - I needed traditional apple trees...
0:05:27 > 0:05:30- ..from Devon, Somerset - and Herefordshire.
0:05:32 > 0:05:35- I planted 2,000 traditional - cider apple trees.
0:05:35 > 0:05:40- To complement that, I also planted - 900 Welsh apple trees...
0:05:40 > 0:05:45- ..in the knowledge they would grow, - disease-free, no matter what.
0:05:45 > 0:05:47- Eating apples or cider apples?
0:05:48 > 0:05:53- They're eating, cooking, cider - and juicing apples.
0:05:53 > 0:05:58- I'm told there are 7,500 varieties - of apple in the world...
0:05:58 > 0:06:01- ..and we grow 34 of them in Pant Du!
0:06:02 > 0:06:04- MUSIC
0:06:20 > 0:06:22- Richard, what grows in this field?
0:06:23 > 0:06:25- I know they're apples, of course!
0:06:25 > 0:06:28- This field is full of Welsh apples.
0:06:30 > 0:06:34- I take a lot of people - on guided tours around Pant Du.
0:06:36 > 0:06:40- We've welcomed people from - Hong Kong, China and America here.
0:06:40 > 0:06:45- I planted examples - of the apples we grow here...
0:06:45 > 0:06:49- ..to save me having to take people - around the whole farm.
0:06:49 > 0:06:53- How do you know an apple is ripe - and ready to eat or to juice?
0:06:53 > 0:06:57- As you can see, - there are apples on the ground here.
0:06:57 > 0:06:59- I feel the tree talks to us.
0:06:59 > 0:07:01- If it falls, is it ready to eat?
0:07:01 > 0:07:05- It calls us and says, - "Hey! Come and pick me!"
0:07:05 > 0:07:09- A quarter twist on the apple - and it comes off the tree.
0:07:09 > 0:07:13- There's nothing better than an apple - straight off the tree.
0:07:17 > 0:07:18- It smells like a Cox.
0:07:18 > 0:07:22- I can smell the freshness - of that apple from here.
0:07:24 > 0:07:26- Give me a piece too.
0:07:32 > 0:07:33- Sour.
0:07:34 > 0:07:36- Yes, it's sour - but it's full of flavour.
0:07:39 > 0:07:42- After the Cox apple, - what do we have here?
0:07:43 > 0:07:45- This is the St Cecelia apple.
0:07:45 > 0:07:48- Cecelia is the patroness - of musicians.
0:07:48 > 0:07:52- I tell people if they eat one, - they'll be a harpist!
0:07:52 > 0:07:56- This is a tree which we planted - in preparation for next year.
0:07:56 > 0:08:00- People don't realize but the number - of buds you see here...
0:08:01 > 0:08:05- ..tells me how many apples - will be on this tree next year.
0:08:06 > 0:08:08- What do we have here?
0:08:08 > 0:08:11- This apple means the world to me.
0:08:11 > 0:08:12- This apple means the world to me.- - Bardsey Island.
0:08:13 > 0:08:16- Yes, this tree and this fruit - have a great story.
0:08:17 > 0:08:22- There was only one surviving tree - on Bardsey Island.
0:08:23 > 0:08:25- They knew nothing about the apple...
0:08:26 > 0:08:30- ..so they sent a sample - to Dr Joan Morgan in Brogdale.
0:08:30 > 0:08:34- She's the most famous - apple historian in Britain.
0:08:34 > 0:08:37- She hadn't seen an apple like it - in Britain.
0:08:38 > 0:08:39- It's unique.
0:08:40 > 0:08:44- We've since planted - 500 Bardsey Island apple trees.
0:08:45 > 0:08:46- May I taste one?
0:08:46 > 0:08:48- May I taste one?- - Yes. Take it off the tree.
0:08:48 > 0:08:49- Which one?
0:08:49 > 0:08:51- Which one?- - That one.
0:08:52 > 0:08:54- It's fresh.
0:08:55 > 0:08:58- It's a really clean taste.
0:08:58 > 0:09:00- It's light.
0:09:00 > 0:09:02- It's nice.
0:09:02 > 0:09:06- It's almost as though - there's a hint of lemon there.
0:09:07 > 0:09:09- It leaves the mouth feeling clean.
0:09:10 > 0:09:14- Richard, that's a wonderful apple - in both texture and taste.
0:09:14 > 0:09:18- May I use some Bardsey Island apples - to cook a recipe later?
0:09:19 > 0:09:20- Yes, of course.
0:09:20 > 0:09:23- I'm interested to see how it cooks.
0:09:23 > 0:09:25- I've only had it in apple cakes.
0:09:25 > 0:09:28- I'll do something a bit different.
0:09:29 > 0:09:35- Baked Apples
0:09:35 > 0:09:39- The next recipe is baked apples - with butterscotch sauce.
0:09:39 > 0:09:41- First, mix the filling.
0:09:42 > 0:09:44- Light brown sugar. In it goes.
0:09:45 > 0:09:47- Half is enough.
0:09:47 > 0:09:49- Sultanas.
0:09:50 > 0:09:51- Raisins too.
0:09:54 > 0:09:56- Flaked almonds.
0:09:57 > 0:09:59- Large flakes of almond.
0:10:01 > 0:10:04- Ground cinnamon. - A teaspoon at the most.
0:10:05 > 0:10:06- It can be overpowering.
0:10:07 > 0:10:08- Orange zest.
0:10:11 > 0:10:14- I want the fresh zing from the zest.
0:10:18 > 0:10:20- We also need - the juice of the orange.
0:10:24 > 0:10:28- Mix thoroughly, - then let it rest for half an hour.
0:10:28 > 0:10:30- It needs to rest...
0:10:30 > 0:10:34- ..to allow the orange juice - to dissolve the sugar.
0:10:36 > 0:10:41- It's important that the sugar - has dissolved before baking.
0:10:44 > 0:10:49- I'll also add some grated apple - to the mixture.
0:10:49 > 0:10:53- I want the apple flavour - to run through the whole dish.
0:10:56 > 0:10:58- Not too much.
0:10:58 > 0:11:01- Apple binds the mixture.
0:11:02 > 0:11:05- Next, I'll core four apples.
0:11:14 > 0:11:16- It's important - to remove all the pips.
0:11:19 > 0:11:23- Next, I'll score the apples - to help heat penetrate them...
0:11:23 > 0:11:25- ..and cook easily.
0:11:27 > 0:11:28- In goes the stuffing.
0:11:29 > 0:11:31- Push it in the cavity.
0:11:36 > 0:11:39- Spoon some liquid - from the stuffing on top.
0:11:45 > 0:11:50- The apples are ready to be baked - at 180 degrees for 30 minutes.
0:11:58 > 0:12:03- While the apples cook, I have time - to make a butterscotch sauce.
0:12:04 > 0:12:06- First, I need some butter.
0:12:10 > 0:12:14- Melt the butter and the sugar - to create a caramel.
0:12:15 > 0:12:17- Add the caster sugar.
0:12:21 > 0:12:25- Stand above the pan and - make sure the sugar doesn't burn.
0:12:26 > 0:12:28- Don't walk away - and make a cup of tea.
0:12:33 > 0:12:35- Add cream to the caramel.
0:12:36 > 0:12:41- It's important to whisk it - to combine the sugar and cream.
0:12:44 > 0:12:49- Bring it to the boil - to thicken the sauce.
0:12:51 > 0:12:54- Once it comes to the boil, - turn off the heat.
0:12:57 > 0:13:01- This is how you get - that butterscotch taste.
0:13:01 > 0:13:03- Add a knob of butter.
0:13:03 > 0:13:04- The sauce is ready.
0:13:06 > 0:13:08- I'm sure the apples are ready too.
0:13:12 > 0:13:13- Yes.
0:13:14 > 0:13:16- They're baked beautifully.
0:13:17 > 0:13:21- Baked apples - with butterscotch sauce.
0:13:31 > 0:13:35- The recipes are available - on the website or by writing to us.
0:13:48 > 0:13:48- .
0:13:53 > 0:13:53- Subtitles
0:13:53 > 0:13:55- Subtitles- - Subtitles
0:13:57 > 0:14:02- Apple Tarte Tatin
0:14:02 > 0:14:07- Apple tarte tatin with Calvados - cream is my favourite dessert.
0:14:08 > 0:14:10- First, I have some peeled apples.
0:14:10 > 0:14:13- It doesn't matter - if they turn brown.
0:14:13 > 0:14:15- Peel them in advance...
0:14:16 > 0:14:20- ..to try to lose as much moisture - from them as possible.
0:14:21 > 0:14:22- When you cook the apple...
0:14:23 > 0:14:26- ..you don't want it to boil - in its own juices.
0:14:26 > 0:14:30- These apples - will be cooked in caramel.
0:14:32 > 0:14:36- Put the butter in a cold pan. - Never use a warm pan for this.
0:14:37 > 0:14:39- Use your hands.
0:14:41 > 0:14:44- It's important to spread it evenly.
0:14:45 > 0:14:49- Next, add the caster sugar - to create the caramel.
0:14:49 > 0:14:51- Sprinkle it all over the butter.
0:14:55 > 0:14:57- Lay the apples neatly - around the pan.
0:15:04 > 0:15:08- The bottom will be the top of - the tarte tatin, so it must be neat.
0:15:11 > 0:15:13- It's now ready for the puff pastry.
0:15:16 > 0:15:19- I'll use - shop bought puff pastry today.
0:15:19 > 0:15:22- You don't have to make your own - puff pastry.
0:15:24 > 0:15:26- This plate fits over the pan.
0:15:31 > 0:15:35- Place the pastry over the apple - and tuck in the sides.
0:15:35 > 0:15:40- When we turn the tatin out, - it forms a wall around the apples...
0:15:40 > 0:15:42- ..to hold it all together.
0:15:45 > 0:15:47- I'll use a spoon to tuck it all in.
0:15:51 > 0:15:54- Tuck it all in, past the apples.
0:15:56 > 0:16:00- The final step - is to make five holes in the pastry.
0:16:03 > 0:16:08- When we bake a tatin in the oven, - water comes out of the apples.
0:16:08 > 0:16:13- If that water starts to boil, it - creates steam and the pastry rises.
0:16:13 > 0:16:17- We want the pastry to touch - the apples from start to finish.
0:16:19 > 0:16:21- I'll now start off the caramel.
0:16:21 > 0:16:26- Remember, there's butter, sugar - and apple at the bottom of the pan.
0:16:26 > 0:16:28- It needs a medium heat.
0:16:28 > 0:16:32- You must start the caramelization - process before baking.
0:16:36 > 0:16:41- The butter the sugar have melted, - so it's ready for the oven.
0:16:41 > 0:16:43- Bake at 180 degrees for 40 minutes.
0:16:48 > 0:16:52- While the tatin cooks, - I'll prepare the Calvados cream.
0:16:52 > 0:16:56- You need creme fraiche, - whipping cream, Calvados and sugar.
0:17:01 > 0:17:04- The cream is in the bowl. - Add some sugar.
0:17:06 > 0:17:08- Creme fraiche.
0:17:08 > 0:17:12- Calvados is an apple brandy - and it's strong stuff.
0:17:13 > 0:17:15- It's ready to be served - with the tatin.
0:17:21 > 0:17:26- As you can see, the sugar - and the butter have caramelized.
0:17:26 > 0:17:30- We need golden brown pastry - and a golden caramel.
0:17:30 > 0:17:31- This is perfect.
0:17:37 > 0:17:38- Oh! There we are.
0:17:41 > 0:17:43- Tarte tatin - with Calvados cream.
0:18:07 > 0:18:10- Back in Pant Du orchard, - I'll cook outside...
0:18:10 > 0:18:13- ..using Bardsey Island apples.
0:18:13 > 0:18:18- I need some apple juice and Richard - has the perfect tool for the job.
0:18:23 > 0:18:25- Shall I put them all in?
0:18:25 > 0:18:27- Shall I put them all in?- - Yes.
0:18:27 > 0:18:28- Thank you, Bryn.
0:18:30 > 0:18:31- Shall I help?
0:18:31 > 0:18:33- Shall I help?- - Yes, please. Hold that still.
0:18:36 > 0:18:40- It goes down easily - because we quartered the apples.
0:18:41 > 0:18:42- This is the apple pulp.
0:18:42 > 0:18:45- It's a bit like mashed potato.
0:18:46 > 0:18:50- We're here to press some apple juice - for your recipe.
0:18:50 > 0:18:52- It's for a sauce, isn't it?
0:18:52 > 0:18:53- It's for a sauce, isn't it?- - Yes.
0:18:54 > 0:18:55- Great.
0:18:55 > 0:18:57- Thank you. I'll close this.
0:18:58 > 0:19:02- That's great, Bryn. - You'd think you'd done this before!
0:19:04 > 0:19:05- It's getting tight.
0:19:06 > 0:19:07- It's clear, isn't it?
0:19:07 > 0:19:09- It's clear, isn't it?- - Yes. It's amazing.
0:19:09 > 0:19:12- The great thing is - there are no additives.
0:19:12 > 0:19:15- It came straight from the tree.
0:19:18 > 0:19:21- You need three Weetabix - in the morning to do this!
0:19:22 > 0:19:23- Is that enough?
0:19:23 > 0:19:25- Is that enough?- - Yes, it's more than enough.
0:19:25 > 0:19:26- Do your best with it!
0:19:26 > 0:19:29- Do your best with it!- - I'll turn it into a sweet sauce.
0:19:29 > 0:19:32- I'll add sugar, honey - and butter to it.
0:19:32 > 0:19:33- I look forward to tasting it.
0:19:33 > 0:19:36- I look forward to tasting it.- - Me too, unless I drink it first!
0:19:53 > 0:19:54- That's a sour apple.
0:20:01 > 0:20:02- Is that better?
0:20:02 > 0:20:04- Yes. It's the best.
0:20:04 > 0:20:05- Which apple is that?
0:20:05 > 0:20:07- Which apple is that?- - Bardsey Island.
0:20:07 > 0:20:08- Yes. Bryn likes it too.
0:20:13 > 0:20:16- I'll prepare a quick dessert - using the apple.
0:20:18 > 0:20:19- Cut an apple in half.
0:20:23 > 0:20:24- Remove the core.
0:20:27 > 0:20:30- I'll use apple quarters - for this recipe.
0:20:31 > 0:20:35- I've never used the Bardsey Island - apple to cook before...
0:20:35 > 0:20:37- ..but I hope it will keep its shape.
0:20:40 > 0:20:43- Sprinkle sugar over the apple.
0:20:44 > 0:20:45- Put some butter in a pan.
0:20:52 > 0:20:53- In go the apples.
0:20:54 > 0:20:55- Add them to the butter...
0:20:58 > 0:21:00- ..sugar side down.
0:21:01 > 0:21:05- While the apple cooks, it's - important not to burn the butter.
0:21:05 > 0:21:09- I need to caramelize the apple - without burning the butter.
0:21:11 > 0:21:14- The next step is to warm a waffle - on the barbecue.
0:21:15 > 0:21:17- No, I didn't make this myself.
0:21:18 > 0:21:20- I bought this waffle in a shop.
0:21:22 > 0:21:25- Place the waffle on the barbecue - to warm it.
0:21:27 > 0:21:29- The apples - are beginning to caramelize.
0:21:30 > 0:21:31- That's what we need.
0:21:31 > 0:21:33- A little bit of colour.
0:21:34 > 0:21:36- The waffle is warming nicely.
0:21:39 > 0:21:40- Next, create the sauce.
0:21:41 > 0:21:43- Remove the pan from the heat.
0:21:44 > 0:21:46- Add some honey...
0:21:47 > 0:21:49- ..and some apple juice.
0:21:55 > 0:21:57- Place the apple on the waffle.
0:21:59 > 0:22:01- Next, reduce the sauce.
0:22:03 > 0:22:07- Add a knob of butter - to make it nice and rich.
0:22:09 > 0:22:10- In it goes.
0:22:14 > 0:22:17- Finally, add a little bit of cream.
0:22:18 > 0:22:21- We don't want to lose - the apple flavour.
0:22:24 > 0:22:27- The cream brings the sauce together.
0:22:28 > 0:22:29- There we are.
0:22:29 > 0:22:33- Fried apple with apple sauce - on a waffle.
0:22:36 > 0:22:37- It's tasting time.
0:22:50 > 0:22:51- I'll try some too.
0:22:52 > 0:22:53- Is it nice?
0:22:55 > 0:22:56- What do you say to Bryn?
0:22:59 > 0:23:00- Thank you.
0:23:00 > 0:23:01- Thank you.- - You're welcome.
0:23:02 > 0:23:03- Shake hands with him.
0:23:04 > 0:23:05- Thank you, Bryn.
0:23:05 > 0:23:06- Thank you, Bryn.- - Thank you.
0:23:07 > 0:23:08- It's been a pleasure.
0:23:48 > 0:23:51- S4C subtitles by Eirlys A Jones
0:23:51 > 0:23:51- .