0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:19 > 0:00:23- This series - is all about veg, veg and more veg.
0:00:23 > 0:00:27- But don't worry, - fish and meat are also on the menu.
0:00:27 > 0:00:29- Welcome to Cegin Bryn.
0:00:37 > 0:00:39- I've written about meat and fish...
0:00:39 > 0:00:44- ..so I decided to write a book about - getting the best out of vegetables.
0:00:44 > 0:00:47- This new series - is about one simple idea.
0:00:48 > 0:00:52- I'll cook lots of tasty dishes - which are packed with vegetables...
0:00:53 > 0:00:56- ..some of which - you can serve with meat or fish.
0:00:57 > 0:00:59- I'll hit the road again...
0:00:59 > 0:01:05- ..but, this time, to meet people - who grow, cook and taste vegetables.
0:01:05 > 0:01:09- From sweetcorn to carrots - to tomatoes...
0:01:10 > 0:01:11- ..and much more.
0:01:11 > 0:01:15- I'll prove you can create a starter, - a main and a dessert...
0:01:16 > 0:01:17- ..from one vegetable.
0:01:18 > 0:01:20- I have a new, spacious kitchen...
0:01:22 > 0:01:26- ..but I'll also cook one dish - in a pop-up kitchen on an allotment.
0:01:26 > 0:01:30- Where better - to set up a pop-up kitchen...
0:01:30 > 0:01:34- ..than in a thriving allotment - in the middle of Cardiff?
0:01:35 > 0:01:39- Carrots are on the menu, so let's - cook a starter in the allotment.
0:01:40 > 0:01:44- Carrot & Orange Salad - With Goat's Cheese
0:01:44 > 0:01:48- Carrot and orange salad - with goat's cheese is our starter.
0:01:49 > 0:01:53- It contains carrots - of different varieties and colours.
0:01:54 > 0:01:58- Ordinary, orange carrots - plus yellow and purple ones too.
0:01:58 > 0:02:03- Peel them and place all the - thin strips in a bowl of iced water.
0:02:06 > 0:02:10- As you can see, this carrot - is purple on the outside...
0:02:10 > 0:02:12- ..and orange in the middle.
0:02:16 > 0:02:21- I'm placing the strips of carrot - in iced water to keep them crisp.
0:02:24 > 0:02:27- You can use only ordinary, - orange carrots for this...
0:02:28 > 0:02:32- ..but it's nice to have - different colours in the salad.
0:02:38 > 0:02:42- Next, prepare a vinaigrette dressing - to go with the carrots.
0:02:43 > 0:02:49- I use blood oranges for this recipe - when they're in season.
0:02:50 > 0:02:53- I'll use an ordinary orange today.
0:02:59 > 0:03:02- The next step - is to segment the orange.
0:03:02 > 0:03:04- The easiest way to do this...
0:03:05 > 0:03:09- ..is to follow the white lines - to the centre with a knife.
0:03:19 > 0:03:21- Squeeze the juice from the centre.
0:03:22 > 0:03:24- I need the juice for the dressing.
0:03:26 > 0:03:29- Next, set aside - some of these segments.
0:03:35 > 0:03:37- Next, add white wine vinegar...
0:03:38 > 0:03:41- ..sugar, salt and olive oil - to make the dressing.
0:03:43 > 0:03:46- Break down these orange segments.
0:03:46 > 0:03:48- Add some sugar.
0:03:51 > 0:03:53- You only need a pinch of sugar.
0:03:55 > 0:03:58- Salt.
0:03:58 > 0:04:00- Black pepper.
0:04:01 > 0:04:03- White wine vinegar.
0:04:05 > 0:04:08- Finally, the olive oil.
0:04:08 > 0:04:12- You should always use - good quality oil for dressings.
0:04:17 > 0:04:18- Mix it well.
0:04:26 > 0:04:30- The next step is to dry the carrots.
0:04:30 > 0:04:32- It's important to dry the carrots.
0:04:33 > 0:04:37- If the carrots are wet, it affects - the flavour of the dressing.
0:04:38 > 0:04:39- Dry them thoroughly.
0:04:42 > 0:04:44- Be careful as you do this.
0:04:44 > 0:04:47- The carrots are crisp, - so they snap easily.
0:04:47 > 0:04:50- Put the carrots - straight on the plate.
0:04:53 > 0:04:56- Add the orange segments - which were set aside.
0:05:01 > 0:05:03- Next, add some goat's cheese.
0:05:06 > 0:05:11- Break off chunks of cheese - and scatter them over the carrots.
0:05:12 > 0:05:16- Don't worry if crumbs of cheese - fall onto the plate.
0:05:16 > 0:05:19- Next, add the dressing.
0:05:19 > 0:05:21- Drizzle it onto the plate.
0:05:26 > 0:05:31- This is a light starter which you - place in the middle of the table...
0:05:31 > 0:05:33- ..and let everyone help themselves.
0:05:34 > 0:05:37- For the finishing touch, - add some watercress.
0:05:39 > 0:05:43- Watercress is bitter and pungent...
0:05:44 > 0:05:49- ..and it cuts through the sweetness - of the carrots and the orange.
0:05:51 > 0:05:55- There it is - orange, carrot - and goat's cheese salad.
0:05:56 > 0:05:59- A tasty, light and colourful salad.
0:06:23 > 0:06:26- Carrot Confit & Pork Belly
0:06:26 > 0:06:31- The first kitchen recipe - is carrot confit and pork belly.
0:06:31 > 0:06:36- First, rub salt into the pork - to draw the moisture from the skin.
0:06:38 > 0:06:39- Add some olive oil.
0:06:41 > 0:06:44- Cook it in a 140 degree oven - for four to five hours.
0:06:52 > 0:06:56- While the pork cooks, - I turn my attention to the carrots.
0:06:58 > 0:07:00- First, we need some duck fat.
0:07:03 > 0:07:06- While the fat heats up, - I'll add a star anise...
0:07:07 > 0:07:10- ..black pepper - and some cardamom pods.
0:07:19 > 0:07:21- Next, some thyme.
0:07:38 > 0:07:39- Next, the carrots.
0:07:40 > 0:07:42- Use small, sweet young carrots.
0:07:43 > 0:07:45- Don't remove all the green.
0:07:45 > 0:07:48- Leave an inch at the top.
0:07:51 > 0:07:54- Next, clean the carrots - but don't wash them.
0:07:55 > 0:07:57- I'll add the carrots to the fat...
0:07:57 > 0:08:01- ..but water would cause the fat - to boil too rapidly.
0:08:02 > 0:08:04- I use this technique - in my restaurant.
0:08:06 > 0:08:09- Nothing beats - seeing whole carrots on a plate.
0:08:15 > 0:08:18- The carrots - are ready to be added to the fat.
0:08:20 > 0:08:23- It's important - that the fat isn't too hot.
0:08:24 > 0:08:26- We don't want to fry the carrots.
0:08:26 > 0:08:30- We want to cook them slowly. - Confit means to cook slowly.
0:08:30 > 0:08:33- Water will be drawn - out of the carrots...
0:08:34 > 0:08:36- ..but their sweetness will remain.
0:08:38 > 0:08:41- I'll cook them for an hour - on a low heat.
0:08:41 > 0:08:45- I want the fat to simmer gently, - but not to fry the carrots.
0:08:45 > 0:08:47- It's very important.
0:09:03 > 0:09:06- The pork is ready. - It's had five hours in the oven.
0:09:11 > 0:09:13- That's what I call - a good piece of meat.
0:09:14 > 0:09:16- I'll take the pork off the rack.
0:09:21 > 0:09:24- I'll put another tray - on top of it...
0:09:27 > 0:09:29- ..and weigh it down.
0:09:29 > 0:09:31- As it cools...
0:09:31 > 0:09:35- ..it will compress to create - a perfect piece of pork belly.
0:09:37 > 0:09:40- Chill it in the fridge - for four or five fours.
0:09:56 > 0:09:59- The pork has had plenty of time - to cool down.
0:10:01 > 0:10:03- There we are. It's ready.
0:10:03 > 0:10:06- It's nice and flat - and it's held its shape.
0:10:06 > 0:10:09- As you can see, - it's a very neat piece of pork.
0:10:10 > 0:10:13- The next step is to remove the skin - from the pork...
0:10:14 > 0:10:16- ..before you warm it up again.
0:10:21 > 0:10:22- I'll remove the skin.
0:10:25 > 0:10:28- The pork is ready to be reheated.
0:10:28 > 0:10:30- I need to get the fat - nice and crisp.
0:10:31 > 0:10:34- In goes the oil.
0:10:34 > 0:10:36- Season the pork.
0:10:38 > 0:10:39- In goes the pork.
0:10:40 > 0:10:43- That sizzling sound - is music to my ears.
0:10:43 > 0:10:47- The pan is hot, so I'll - get a good colour on the pork.
0:10:49 > 0:10:51- The carrots are ready.
0:10:51 > 0:10:52- As you can see...
0:10:53 > 0:10:56- ..they look raw but they are cooked.
0:10:56 > 0:11:00- They cooked slowly in the fat...
0:11:02 > 0:11:05- ..and therefore kept their colour - and their shape.
0:11:09 > 0:11:13- Heat the fat and get that crackling - nice and crispy.
0:11:14 > 0:11:16- This makes it easy to eat.
0:11:16 > 0:11:17- There we are.
0:11:19 > 0:11:22- It's ready to be served - and to be eaten.
0:11:28 > 0:11:30- Carrot confit and pork belly.
0:11:34 > 0:11:34- .
0:11:37 > 0:11:37- Subtitles
0:11:37 > 0:11:39- Subtitles- - Subtitles
0:11:42 > 0:11:44- This series features vegetables...
0:11:45 > 0:11:48- ..and carrots - are the stars of this show.
0:11:48 > 0:11:52- Carrots have much more potential - if they're not boiled in water.
0:11:53 > 0:11:56- During this series, - I'll meet lots of vegetable growers.
0:11:57 > 0:12:00- Today, I'm in - a rather unusual garden.
0:12:07 > 0:12:12- Owain Roberts from Cerrigydrudion - is a brilliant gardener...
0:12:12 > 0:12:15- ..who uses - some innovative techniques.
0:12:17 > 0:12:20- Your garden looks like a laboratory.
0:12:20 > 0:12:23- Why does it look - so different from most gardens?
0:12:23 > 0:12:26- The main reason it's different...
0:12:26 > 0:12:30- ..is that I grow vegetables - specifically for competitions...
0:12:30 > 0:12:33- ..and for exhibiting in shows.
0:12:33 > 0:12:36- There are huge tubs - around the garden.
0:12:36 > 0:12:38- Why do you use unusual techniques?
0:12:38 > 0:12:44- The main reason is that I try to - grow vegetables which are perfect.
0:12:46 > 0:12:50- I don't grow extra large vegetables - or miniature vegetables.
0:12:51 > 0:12:56- I strive to grow vegetables which - have reached their full potential.
0:13:07 > 0:13:10- You've been doing this since 2008.
0:13:10 > 0:13:15- Yes, and I've won the British - Championship with my potatoes...
0:13:15 > 0:13:17- ..for the past three years.
0:13:19 > 0:13:24- I've won the Welsh Championship - with stump carrots and potatoes...
0:13:24 > 0:13:27- ..and the British Championship - with leeks.
0:13:28 > 0:13:30- You know your stuff. - You know what works.
0:13:33 > 0:13:36- Does your family - eat the vegetables...
0:13:36 > 0:13:39- ..which don't make it - to competitions?
0:13:40 > 0:13:41- Yes, they eat the rejects.
0:13:41 > 0:13:43- Yes, they eat the rejects.- - I'd love to cook your rejects!
0:13:43 > 0:13:46- Since they're being grown - for competitions...
0:13:46 > 0:13:49- ..people assume - the taste isn't the same.
0:13:51 > 0:13:53- But I think the taste is better.
0:13:54 > 0:13:58- My plants are given - everything they could possibly need.
0:13:59 > 0:14:02- Do competition judges - taste the vegetables?
0:14:02 > 0:14:05- No, unfortunately not. - It'll all about the look.
0:14:06 > 0:14:10- You only have to look at them. - They're mouth-watering.
0:14:18 > 0:14:20- I grow carrots - in those wheelie bins.
0:14:22 > 0:14:25- Did you nick these wheelie bins - from the council?
0:14:26 > 0:14:27- No, I found them online!
0:14:30 > 0:14:32- I plant them this way - for the depth of soil.
0:14:32 > 0:14:36- You're lucky to have - two feet of soil in a garden...
0:14:36 > 0:14:39- ..but this system - gives me four feet of depth.
0:14:44 > 0:14:46- What's in the polytunnel?
0:14:47 > 0:14:51- Leeks down the centre - and stump carrots on both sides.
0:14:52 > 0:14:55- Only the roots are in the compost.
0:14:55 > 0:14:59- I'm aiming to stretch the leeks - and get 18 inches of white...
0:14:59 > 0:15:01- ..before the white turns green.
0:15:04 > 0:15:06- How does it feel - to win a competition?
0:15:09 > 0:15:10- Very satisfying.
0:15:10 > 0:15:14- You phone your wife and your dad - to tell them you won.
0:15:14 > 0:15:16- Oh, yes.
0:15:19 > 0:15:24- Owain, I want to cook for you. - Do you have spare carrots for me?
0:15:24 > 0:15:26- Yes. I've got one you can use.
0:15:26 > 0:15:27- There are dozens of carrots here!
0:15:27 > 0:15:29- There are dozens of carrots here!- - Yes, but you can only have one.
0:15:30 > 0:15:32- Look at that!
0:15:32 > 0:15:35- One carrot that size will be plenty.
0:15:35 > 0:15:36- Yes, I imagine so.
0:15:38 > 0:15:39- It's perfect.
0:15:42 > 0:15:45- I'll cook pickled carrots - and mackerel for you.
0:15:54 > 0:15:56- Owain, do you cook at home?
0:15:56 > 0:15:58- Owain, do you cook at home?- - Not very often, to be honest!
0:15:59 > 0:16:01- I'm going to pickle this carrot.
0:16:06 > 0:16:10- The first step is to heat - some white wine vinegar...
0:16:11 > 0:16:14- ..an equal amount of white wine...
0:16:15 > 0:16:17- ..double the amount of water...
0:16:20 > 0:16:21- ..a pinch of salt...
0:16:23 > 0:16:26- ..and some sugar.
0:16:26 > 0:16:28- Add some thyme to the liquid.
0:16:33 > 0:16:37- I'll let it come to the boil - while I slice this carrot.
0:16:38 > 0:16:39- Have a taste.
0:16:42 > 0:16:44- You won't get that in a shop.
0:16:44 > 0:16:48- You're right. It's sweet, - and there's a lot of water in it.
0:16:49 > 0:16:51- Yes. I water them every day.
0:16:55 > 0:16:58- Next, I'll thinly slice a shallot.
0:17:01 > 0:17:02- In goes the shallot.
0:17:06 > 0:17:11- Add the carrots and let it all - sit there for five to ten minutes.
0:17:13 > 0:17:17- Keep some crunch. You don't want - the carrots to be too soft.
0:17:17 > 0:17:20- Next, I'll prepare the mackerel.
0:17:20 > 0:17:22- Next, I'll prepare the mackerel.- - I've never tried mackerel.
0:17:22 > 0:17:24- This will be a first for you.
0:17:26 > 0:17:27- Cut it into three pieces.
0:17:30 > 0:17:32- Oil the skin.
0:17:33 > 0:17:36- I'm about to use a blowtorch - to cook this.
0:17:36 > 0:17:37- OK.
0:17:38 > 0:17:43- The blowtorch works like a grill, - but you can direct the heat.
0:17:52 > 0:17:54- It's ready.
0:17:54 > 0:17:56- It's really quick.
0:17:57 > 0:18:01- People are used to using a blowtorch - on a creme brulee...
0:18:01 > 0:18:03- ..but not to cook mackerel!
0:18:04 > 0:18:08- Spoon some carrots - and some of the liquid into a bowl.
0:18:14 > 0:18:17- That's a really simple recipe. - What do you think?
0:18:18 > 0:18:19- It looks good.
0:18:21 > 0:18:23- Try some mackerel - for the first time.
0:18:32 > 0:18:34- That's really good. - I want some more!
0:18:35 > 0:18:39- This sweet carrot works really well - with the vinegar sauce.
0:18:39 > 0:18:41- It's a good combination.
0:18:42 > 0:18:44- I'll buy my wife a blowtorch!
0:18:45 > 0:18:49- Before I came here today, - I assumed large vegetables...
0:18:49 > 0:18:52- ..didn't taste as good - as smaller ones.
0:18:52 > 0:18:55- You've certainly proved me wrong.
0:18:55 > 0:18:57- That carrot is full of flavour.
0:18:58 > 0:19:00- Your carrot - is the star of this dish.
0:19:00 > 0:19:02- It's sweet and tasty.
0:19:02 > 0:19:03- Thank you for your time.
0:19:03 > 0:19:04- Thank you for your time.- - Thank you.
0:19:05 > 0:19:09- Carrot Cake
0:19:10 > 0:19:14- For my carrot dessert, - I'll bake a carrot cake.
0:19:15 > 0:19:20- Everyone loves carrot cake, - but people never cook it at home.
0:19:20 > 0:19:22- This is my recipe.
0:19:22 > 0:19:24- First, you need some caster sugar.
0:19:27 > 0:19:29- In go the eggs.
0:19:35 > 0:19:37- Next, some vegetable oil.
0:19:37 > 0:19:42- You usually use butter in a cake - but not in this case.
0:19:42 > 0:19:44- In goes the oil.
0:19:44 > 0:19:47- Mix it until it doubles in size.
0:19:47 > 0:19:52- It's vital to mix it well to get air - in there and create a light cake.
0:19:53 > 0:19:56- While this mixes, - I'll grate the carrots.
0:20:00 > 0:20:02- Grate the carrots coarsely.
0:20:02 > 0:20:06- I want to be able to see and taste - the carrot in the cake.
0:20:16 > 0:20:19- There we are. The carrots are ready.
0:20:19 > 0:20:23- The mixture is ready too, - and I must keep the air in there.
0:20:29 > 0:20:32- I'll do the rest of the mixing - by hand.
0:20:32 > 0:20:34- I've got to be careful.
0:20:36 > 0:20:39- Add some plain flour to the mixture.
0:20:41 > 0:20:43- In it goes.
0:20:44 > 0:20:47- Add baking powder - and ground cinnamon.
0:20:47 > 0:20:51- The cinnamon will give the cake - a distinctive flavour.
0:20:54 > 0:20:59- Add a pinch of salt to draw out - the sweetness of the carrots.
0:21:01 > 0:21:03- Fold them into the mixture.
0:21:05 > 0:21:09- It's important to try - to keep the air in the mixture.
0:21:18 > 0:21:20- There we are. All done.
0:21:22 > 0:21:26- Add the grated carrots - at the last minute.
0:21:26 > 0:21:29- In they go.
0:21:30 > 0:21:32- Fold the carrots into the mixture.
0:21:33 > 0:21:36- Once again, try not to lose the air - from the mixture.
0:21:39 > 0:21:43- Pour it into a lined baking tray. - It mustn't be too deep.
0:21:45 > 0:21:48- I'm adding oil - underneath the greaseproof paper...
0:21:49 > 0:21:52- ..because it'll help the paper - stay in place...
0:21:52 > 0:21:57- ..as I spoon the cake mix - into the baking tray.
0:21:57 > 0:21:59- Get it all in there.
0:22:01 > 0:22:02- Don't waste any of it.
0:22:04 > 0:22:09- There's usually someone in the house - who's keen to lick the bowl!
0:22:11 > 0:22:14- Push the mixture into the corners.
0:22:17 > 0:22:21- There we are. - The cake is ready for the oven.
0:22:21 > 0:22:24- Bake it for 30 minutes - in a 160 degree oven.
0:22:45 > 0:22:50- The cake has been in the oven for - half an hour, so it should be ready.
0:22:54 > 0:22:57- That's what we have - a carrot cake.
0:22:57 > 0:22:59- I can smell the cinnamon.
0:23:00 > 0:23:04- All that's left to do - is wait for it to cool.
0:23:04 > 0:23:06- Letting it cool is really hard!
0:23:16 > 0:23:20- For the full recipes, - see the website or write to us.
0:23:27 > 0:23:29- The carrot cake is a classic.
0:23:29 > 0:23:31- This one is light and tasty.
0:23:31 > 0:23:33- Mmm! Very nice.
0:23:58 > 0:24:01- S4C subtitles by Eirlys A Jones
0:24:01 > 0:24:01- .