Afalau Cegin Bryn

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-I live and work in London

-most of the time...

-..but I get homesick.

-As I filmed this new series...

-..I was able to come back

-from time to time...

-..and sample Welsh delicacies.

-This time,

-I swim with crabs in the west...

-..I bake bread

-and pick apples in the north...

-..and I meet many

-interesting animals and people.

-I'll be on the land, in the sea

-and on the road...

-..gathering good Welsh ingredients

-to cook in my new kitchen.

-Be it sour or sweet,

-the apple is a special ingredient.

-Welcome to the orchard.

-Welcome to Cegin Bryn.

-There are many varieties of apple.

-Some are good for cooking

-and some are good for eating.

-You can roast them too.

-It's important to use

-the right apple when you cook.

-In this programme, I cook flapjacks,

-baked apples and tarte tatin.

-Apple Flapjacks

-The first kitchen recipe

-is apple flapjacks.

-The first step is

-to melt the ingredients in a pan.

-Butter.

-Brown sugar.

-Three tablespoons of golden syrup.

-There's nothing better.

-I know it's not good for you

-but it tastes good!

-Everything's in the pan.

-It's important to stir the mixture

-while it melts.

-Next, turn off the heat...

-..and add rolled oats

-to the mixture.

-Next, peel an apple.

-It's important to peel the apple

-at the last minute.

-We want the juice of the apple

-to go into the flapjack too.

-Grate the whole apple

-into the mixture.

-The flavour of the apple cuts

-through the butter and the sugar.

-In a way, it makes the flapjack

-a little bit healthier to eat.

-To cook the flapjack,

-pour the mixture onto a baking tray.

-It's important

-to do this quite quickly...

-..so that the butter doesn't cool

-and solidify.

-In it goes.

-Make sure

-it covers the baking tray.

-The apple flapjack

-is ready for the oven.

-Bake at 180 degrees for 15 minutes.

-It's time for a cup of tea.

-Mm!

-It's very sweet

-but I can still taste the apple.

-Lovely.

-Do you want some?

-The dog likes it!

-I'm on my way to Pant Du farm

-near Penygroes to pick apples...

-..and to learn more about the fruit.

-Richard Wyn started his venture

-with a vineyard.

-He then planted an orchard

-and produced apple juice and cider.

-I wanted to create

-a high quality cider.

-To do that,

-I needed traditional apple trees...

-..from Devon, Somerset

-and Herefordshire.

-I planted 2,000 traditional

-cider apple trees.

-To complement that, I also planted

-900 Welsh apple trees...

-..in the knowledge they would grow,

-disease-free, no matter what.

-Eating apples or cider apples?

-They're eating, cooking, cider

-and juicing apples.

-I'm told there are 7,500 varieties

-of apple in the world...

-..and we grow 34 of them in Pant Du!

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-Richard, what grows in this field?

-I know they're apples, of course!

-This field is full of Welsh apples.

-I take a lot of people

-on guided tours around Pant Du.

-We've welcomed people from

-Hong Kong, China and America here.

-I planted examples

-of the apples we grow here...

-..to save me having to take people

-around the whole farm.

-How do you know an apple is ripe

-and ready to eat or to juice?

-As you can see,

-there are apples on the ground here.

-I feel the tree talks to us.

-If it falls, is it ready to eat?

-It calls us and says,

-"Hey! Come and pick me!"

-A quarter twist on the apple

-and it comes off the tree.

-There's nothing better than an apple

-straight off the tree.

-It smells like a Cox.

-I can smell the freshness

-of that apple from here.

-Give me a piece too.

-Sour.

-Yes, it's sour

-but it's full of flavour.

-After the Cox apple,

-what do we have here?

-This is the St Cecelia apple.

-Cecelia is the patroness

-of musicians.

-I tell people if they eat one,

-they'll be a harpist!

-This is a tree which we planted

-in preparation for next year.

-People don't realize but the number

-of buds you see here...

-..tells me how many apples

-will be on this tree next year.

-What do we have here?

-This apple means the world to me.

-This apple means the world to me.

-

-Bardsey Island.

-Yes, this tree and this fruit

-have a great story.

-There was only one surviving tree

-on Bardsey Island.

-They knew nothing about the apple...

-..so they sent a sample

-to Dr Joan Morgan in Brogdale.

-She's the most famous

-apple historian in Britain.

-She hadn't seen an apple like it

-in Britain.

-It's unique.

-We've since planted

-500 Bardsey Island apple trees.

-May I taste one?

-May I taste one?

-

-Yes. Take it off the tree.

-Which one?

-Which one?

-

-That one.

-It's fresh.

-It's a really clean taste.

-It's light.

-It's nice.

-It's almost as though

-there's a hint of lemon there.

-It leaves the mouth feeling clean.

-Richard, that's a wonderful apple

-in both texture and taste.

-May I use some Bardsey Island apples

-to cook a recipe later?

-Yes, of course.

-I'm interested to see how it cooks.

-I've only had it in apple cakes.

-I'll do something a bit different.

-Baked Apples

-The next recipe is baked apples

-with butterscotch sauce.

-First, mix the filling.

-Light brown sugar. In it goes.

-Half is enough.

-Sultanas.

-Raisins too.

-Flaked almonds.

-Large flakes of almond.

-Ground cinnamon.

-A teaspoon at the most.

-It can be overpowering.

-Orange zest.

-I want the fresh zing from the zest.

-We also need

-the juice of the orange.

-Mix thoroughly,

-then let it rest for half an hour.

-It needs to rest...

-..to allow the orange juice

-to dissolve the sugar.

-It's important that the sugar

-has dissolved before baking.

-I'll also add some grated apple

-to the mixture.

-I want the apple flavour

-to run through the whole dish.

-Not too much.

-Apple binds the mixture.

-Next, I'll core four apples.

-It's important

-to remove all the pips.

-Next, I'll score the apples

-to help heat penetrate them...

-..and cook easily.

-In goes the stuffing.

-Push it in the cavity.

-Spoon some liquid

-from the stuffing on top.

-The apples are ready to be baked

-at 180 degrees for 30 minutes.

-While the apples cook, I have time

-to make a butterscotch sauce.

-First, I need some butter.

-Melt the butter and the sugar

-to create a caramel.

-Add the caster sugar.

-Stand above the pan and

-make sure the sugar doesn't burn.

-Don't walk away

-and make a cup of tea.

-Add cream to the caramel.

-It's important to whisk it

-to combine the sugar and cream.

-Bring it to the boil

-to thicken the sauce.

-Once it comes to the boil,

-turn off the heat.

-This is how you get

-that butterscotch taste.

-Add a knob of butter.

-The sauce is ready.

-I'm sure the apples are ready too.

-Yes.

-They're baked beautifully.

-Baked apples

-with butterscotch sauce.

-The recipes are available

-on the website or by writing to us.

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-Apple Tarte Tatin

-Apple tarte tatin with Calvados

-cream is my favourite dessert.

-First, I have some peeled apples.

-It doesn't matter

-if they turn brown.

-Peel them in advance...

-..to try to lose as much moisture

-from them as possible.

-When you cook the apple...

-..you don't want it to boil

-in its own juices.

-These apples

-will be cooked in caramel.

-Put the butter in a cold pan.

-Never use a warm pan for this.

-Use your hands.

-It's important to spread it evenly.

-Next, add the caster sugar

-to create the caramel.

-Sprinkle it all over the butter.

-Lay the apples neatly

-around the pan.

-The bottom will be the top of

-the tarte tatin, so it must be neat.

-It's now ready for the puff pastry.

-I'll use

-shop bought puff pastry today.

-You don't have to make your own

-puff pastry.

-This plate fits over the pan.

-Place the pastry over the apple

-and tuck in the sides.

-When we turn the tatin out,

-it forms a wall around the apples...

-..to hold it all together.

-I'll use a spoon to tuck it all in.

-Tuck it all in, past the apples.

-The final step

-is to make five holes in the pastry.

-When we bake a tatin in the oven,

-water comes out of the apples.

-If that water starts to boil, it

-creates steam and the pastry rises.

-We want the pastry to touch

-the apples from start to finish.

-I'll now start off the caramel.

-Remember, there's butter, sugar

-and apple at the bottom of the pan.

-It needs a medium heat.

-You must start the caramelization

-process before baking.

-The butter the sugar have melted,

-so it's ready for the oven.

-Bake at 180 degrees for 40 minutes.

-While the tatin cooks,

-I'll prepare the Calvados cream.

-You need creme fraiche,

-whipping cream, Calvados and sugar.

-The cream is in the bowl.

-Add some sugar.

-Creme fraiche.

-Calvados is an apple brandy

-and it's strong stuff.

-It's ready to be served

-with the tatin.

-As you can see, the sugar

-and the butter have caramelized.

-We need golden brown pastry

-and a golden caramel.

-This is perfect.

-Oh! There we are.

-Tarte tatin

-with Calvados cream.

-Back in Pant Du orchard,

-I'll cook outside...

-..using Bardsey Island apples.

-I need some apple juice and Richard

-has the perfect tool for the job.

-Shall I put them all in?

-Shall I put them all in?

-

-Yes.

-Thank you, Bryn.

-Shall I help?

-Shall I help?

-

-Yes, please. Hold that still.

-It goes down easily

-because we quartered the apples.

-This is the apple pulp.

-It's a bit like mashed potato.

-We're here to press some apple juice

-for your recipe.

-It's for a sauce, isn't it?

-It's for a sauce, isn't it?

-

-Yes.

-Great.

-Thank you. I'll close this.

-That's great, Bryn.

-You'd think you'd done this before!

-It's getting tight.

-It's clear, isn't it?

-It's clear, isn't it?

-

-Yes. It's amazing.

-The great thing is

-there are no additives.

-It came straight from the tree.

-You need three Weetabix

-in the morning to do this!

-Is that enough?

-Is that enough?

-

-Yes, it's more than enough.

-Do your best with it!

-Do your best with it!

-

-I'll turn it into a sweet sauce.

-I'll add sugar, honey

-and butter to it.

-I look forward to tasting it.

-I look forward to tasting it.

-

-Me too, unless I drink it first!

-That's a sour apple.

-Is that better?

-Yes. It's the best.

-Which apple is that?

-Which apple is that?

-

-Bardsey Island.

-Yes. Bryn likes it too.

-I'll prepare a quick dessert

-using the apple.

-Cut an apple in half.

-Remove the core.

-I'll use apple quarters

-for this recipe.

-I've never used the Bardsey Island

-apple to cook before...

-..but I hope it will keep its shape.

-Sprinkle sugar over the apple.

-Put some butter in a pan.

-In go the apples.

-Add them to the butter...

-..sugar side down.

-While the apple cooks, it's

-important not to burn the butter.

-I need to caramelize the apple

-without burning the butter.

-The next step is to warm a waffle

-on the barbecue.

-No, I didn't make this myself.

-I bought this waffle in a shop.

-Place the waffle on the barbecue

-to warm it.

-The apples

-are beginning to caramelize.

-That's what we need.

-A little bit of colour.

-The waffle is warming nicely.

-Next, create the sauce.

-Remove the pan from the heat.

-Add some honey...

-..and some apple juice.

-Place the apple on the waffle.

-Next, reduce the sauce.

-Add a knob of butter

-to make it nice and rich.

-In it goes.

-Finally, add a little bit of cream.

-We don't want to lose

-the apple flavour.

-The cream brings the sauce together.

-There we are.

-Fried apple with apple sauce

-on a waffle.

-It's tasting time.

-I'll try some too.

-Is it nice?

-What do you say to Bryn?

-Thank you.

-Thank you.

-

-You're welcome.

-Shake hands with him.

-Thank you, Bryn.

-Thank you, Bryn.

-

-Thank you.

-It's been a pleasure.

-S4C subtitles by Eirlys A Jones

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