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0:00:19 > 0:00:23- We're familiar with - the classic red tomato...
0:00:23 > 0:00:26- ..but there are - over 7,000 different varieties...
0:00:26 > 0:00:30- ..big ones, small ones, - green ones and yellow ones.
0:00:30 > 0:00:32- Tomatoes taste good from the can...
0:00:32 > 0:00:36- ..but you can't beat one - that's fresh off the vine.
0:00:36 > 0:00:37- Welcome to Cegin Bryn.
0:00:43 > 0:00:46- Tomatoes come in red, - green and yellow varieties...
0:00:47 > 0:00:50- ..plus the old-fashioned - Heritage tomatoes.
0:00:51 > 0:00:54- A feast of colourful tomatoes - awaits you this time.
0:00:55 > 0:00:59- I'll also visit an urban allotment - and cook in the rain.
0:01:01 > 0:01:05- The tomato is the star - of a tasty three course meal.
0:01:05 > 0:01:10- There's nothing better than a - sliced tomato with a pinch of salt.
0:01:17 > 0:01:20- First, I'll cook the starter - in the kitchen.
0:01:24 > 0:01:28- The starter is a very simple dish - which involves no heat.
0:01:29 > 0:01:30- Tomato gazpacho.
0:01:32 > 0:01:36- Prepare the vegetables, starting by - cutting the tomatoes in half.
0:01:39 > 0:01:41- Squeeze out all the seeds.
0:01:41 > 0:01:44- We don't need any of those.
0:01:44 > 0:01:46- Add half a banana shallot.
0:01:47 > 0:01:52- Banana shallots aren't as strong as - onions and they're slightly sweet.
0:01:54 > 0:01:56- Add it to the tomatoes.
0:01:56 > 0:01:58- Next, some garlic.
0:02:02 > 0:02:04- Peel a red pepper. - We don't need the skin.
0:02:05 > 0:02:08- It's important - to peel the red pepper.
0:02:16 > 0:02:19- This is a good way - to get rid of the seeds.
0:02:19 > 0:02:24- Cut one side, then roll the pepper - and slide the knife along.
0:02:26 > 0:02:28- The seeds come out in one go.
0:02:32 > 0:02:34- Add the pepper to the tomatoes.
0:02:37 > 0:02:39- Next, add half a cucumber.
0:02:39 > 0:02:42- It's important - to peel the cucumber too.
0:02:45 > 0:02:47- The skin doesn't taste great.
0:02:49 > 0:02:52- Cut it in half, - then into quarters.
0:02:53 > 0:02:55- This is an easy way - to remove the seeds.
0:02:56 > 0:02:58- Run the knife under them.
0:02:58 > 0:03:02- Cut the cucumber pieces - the same size as the pepper.
0:03:04 > 0:03:09- The vegetables are ready, - so now I need some coriander seeds.
0:03:10 > 0:03:12- Toast them in a dry pan.
0:03:13 > 0:03:16- It takes about a minute, - so while they toast...
0:03:18 > 0:03:21- ..I'll add some celery salt - to the tomatoes.
0:03:25 > 0:03:27- This is tomato passata...
0:03:27 > 0:03:31- ..which is between tomato puree - and tomato juice.
0:03:31 > 0:03:33- The coriander seeds are ready.
0:03:34 > 0:03:37- Once you can smell coriander, - they're ready.
0:03:37 > 0:03:40- Next, add some white wine vinegar.
0:03:43 > 0:03:45- Finally, some olive oil.
0:03:46 > 0:03:50- You need a good oil for this - because we're not cooking it.
0:03:52 > 0:03:56- Mix it thoroughly - to bring everything together.
0:04:00 > 0:04:04- Cover the bowl with cling film - and refrigerate it overnight.
0:04:31 > 0:04:32- The gazpacho is ready.
0:04:32 > 0:04:34- I chilled it overnight.
0:04:36 > 0:04:39- Now for the final step.
0:04:50 > 0:04:55- It's important to pass it through - a sieve to make sure it's smooth.
0:05:00 > 0:05:02- Push it through.
0:05:05 > 0:05:07- Get all that liquid out of it.
0:05:13 > 0:05:14- Add a little bit of salt.
0:05:14 > 0:05:17- I remember the first time - I tried gazpacho.
0:05:18 > 0:05:20- I was on holiday in Ibiza - with my mates.
0:05:21 > 0:05:23- When I ordered gazpacho...
0:05:23 > 0:05:27- ..my friends all laughed at me - for ordering cold tomato soup!
0:05:31 > 0:05:35- But I still remember - that fresh taste and that coldness.
0:05:37 > 0:05:42- If the gazpacho isn't really cold, - put it back in the fridge.
0:05:42 > 0:05:43- It's got to be very cold.
0:05:44 > 0:05:48- Serve the gazpacho - garnished with black olives...
0:05:50 > 0:05:52- ..basil leaves...
0:05:52 > 0:05:55- ..and add a little bit of olive oil.
0:05:58 > 0:06:00- There we are - tomato gazpacho.
0:06:00 > 0:06:03- A very simple but very tasty recipe.
0:06:25 > 0:06:28- I'm going to an allotment - on the outskirts of Cardiff...
0:06:29 > 0:06:34- ..to meet Heulwen Jones, - a talented gardener and keen cook.
0:06:37 > 0:06:40- Heulwen, why did you decide - to take this allotment?
0:06:41 > 0:06:45- We have a back garden at home and we - grew vegetables there for years.
0:06:46 > 0:06:48- It wasn't enough for us!
0:06:48 > 0:06:51- We were first given - half an allotment...
0:06:51 > 0:06:54- ..and we developed from there.
0:06:57 > 0:07:01- Why do you enjoy - growing vegetables on an allotment?
0:07:02 > 0:07:06- Well, seeing them grow - and doing something with them.
0:07:06 > 0:07:09- I also enjoy sharing the produce - with my friends.
0:07:18 > 0:07:20- Do you enjoy cooking?
0:07:20 > 0:07:21- Do you enjoy cooking?- - Yes.
0:07:21 > 0:07:25- Do you use all the vegetables - you grow on the allotment?
0:07:26 > 0:07:30- Yes. I freeze some, I pickle some - and I make chutneys and jams.
0:07:32 > 0:07:36- Pickling and making jam is a great - way to eat the produce all year.
0:07:37 > 0:07:40- Yes, as long as - you've got the time to do it.
0:07:43 > 0:07:46- Your greenhouse is full of tomatoes.
0:07:46 > 0:07:50- Yes - tomatoes, cucumbers, - aubergines and chillies.
0:07:51 > 0:07:54- Are those bananas - growing on tomato plants?
0:07:54 > 0:07:56- No, they're not growing there!
0:07:56 > 0:08:02- I put them there because bananas - produce ethylene gas as they ripen.
0:08:03 > 0:08:06- Ethylene is a gas - which helps fruit ripen.
0:08:06 > 0:08:09- Ripe bananas - produce a lot of ethylene.
0:08:09 > 0:08:12- And it helps turn tomatoes - from green to red?
0:08:13 > 0:08:18- Yes, and I do this - at the end of every tomato season.
0:08:18 > 0:08:22- I pick green tomatoes and put them - in a bowl with brown bananas...
0:08:23 > 0:08:24- ..and they turn red.
0:08:24 > 0:08:25- It really does work?
0:08:25 > 0:08:27- It really does work?- - Oh, yes.
0:08:27 > 0:08:29- Top tip! Bananas ripen tomatoes.
0:08:29 > 0:08:32- What varieties of tomato - do you grow?
0:08:33 > 0:08:35- I can see some plum tomatoes.
0:08:35 > 0:08:40- Yes, I grow four or five varieties, - including Gardener's Delight...
0:08:40 > 0:08:43- ..a plant which produces - tasty tomatoes.
0:08:44 > 0:08:49- I grow yellow tomatoes and these - are Blizzards and Super Sweets.
0:08:50 > 0:08:52- What do you do with them all?
0:08:52 > 0:08:53- What do you do with them all?- - All sorts of things.
0:08:53 > 0:08:59- I use them to make pasta sauces - and I make my own tomato puree.
0:09:00 > 0:09:03- Making your own tomato puree - is hard work.
0:09:03 > 0:09:06- Yes, but it makes food so enjoyable.
0:09:06 > 0:09:11- I also have a lovely recipe - for tomato jam.
0:09:11 > 0:09:12- Very tasty!
0:09:12 > 0:09:14- Tomatoes never go to waste.
0:09:15 > 0:09:19- They're versatile and you can eat - them raw or cooked, hot or cold.
0:09:19 > 0:09:22- Yes, and I think I eat tomatoes - every day.
0:09:23 > 0:09:27- The first tomato I eat - from the greenhouse every year...
0:09:27 > 0:09:31- ..takes me back to my childhood, - when my father grew tomatoes.
0:09:31 > 0:09:33- The flavour is incredible!
0:09:34 > 0:09:37- Shop-bought tomatoes - don't taste the same.
0:09:52 > 0:09:57- Heulwen, the sunshine's gone and - the rain's arrived but let's cook!
0:09:57 > 0:10:01- I'll make a simple Heritage tomato - and chorizo salad.
0:10:01 > 0:10:03- First, I must cook the chorizo.
0:10:04 > 0:10:06- Put a pan on the barbecue - and add some oil.
0:10:07 > 0:10:10- Cut the chorizo into small cubes.
0:10:12 > 0:10:16- I want to draw out the oil and the - paprika flavour from the chorizo.
0:10:21 > 0:10:22- I can smell it already!
0:10:23 > 0:10:25- Next, prepare the tomatoes.
0:10:25 > 0:10:27- THUNDER
0:10:28 > 0:10:30- I think I'd better hurry up!
0:10:32 > 0:10:37- I'm using different varieties - of Heritage tomatoes.
0:10:38 > 0:10:43- This may not look ready to eat, but - you can eat green Heritage tomatoes.
0:10:45 > 0:10:49- I'll chop them into small pieces - before the lightning strikes!
0:10:50 > 0:10:52- Do you remove the seeds?
0:10:52 > 0:10:56- Yes, I'd remove them - if I were in the restaurant.
0:10:58 > 0:11:02- It's important to use a variety - of tomatoes for the colour.
0:11:03 > 0:11:06- This is a Tiger tomato.
0:11:07 > 0:11:11- I grew some Tiger tomatoes last year - but not that variety.
0:11:13 > 0:11:17- The chorizo is cooking - and I've prepared the tomatoes...
0:11:18 > 0:11:20- ..and now I must season them.
0:11:20 > 0:11:25- I'll season them early because salt - draws out the water from tomatoes.
0:11:29 > 0:11:32- Next, some balsamic - to cut through...
0:11:32 > 0:11:34- THUNDER
0:11:35 > 0:11:37- ..the flavour and the thunder!
0:11:37 > 0:11:38- In goes the balsamic.
0:11:40 > 0:11:43- Next, I'll chop some spring onions.
0:11:43 > 0:11:45- I need them to be nice and fine.
0:11:46 > 0:11:49- In they go, - then add some black pepper.
0:11:52 > 0:11:55- I'll tear this bread - into small pieces.
0:11:55 > 0:12:00- The bread will absorb water from the - tomatoes and oil from the chorizo.
0:12:01 > 0:12:04- I'll put all the oil in - with the chorizo.
0:12:05 > 0:12:07- Finally, some basil.
0:12:13 > 0:12:16- A tomato, chorizo and basil salad.
0:12:17 > 0:12:18- It looks wonderful.
0:12:19 > 0:12:24- Imagine you're on holiday - in Majorca, not in the Cardiff rain!
0:12:26 > 0:12:30- Oh! The chorizo - has seeped into the tomatoes.
0:12:30 > 0:12:35- Yes, I added the oil to the tomatoes - and the bread absorbed it all.
0:12:35 > 0:12:38- It ties the ingredients together.
0:12:38 > 0:12:41- If you use old bread, - it absorbs lots of oil.
0:12:42 > 0:12:46- It would be nice on a sunny day - with a glass of wine.
0:12:46 > 0:12:48- That's what's missing!
0:12:49 > 0:12:50- Yes - wine and sunshine!
0:13:00 > 0:13:00- .
0:13:05 > 0:13:05- Subtitles
0:13:05 > 0:13:07- Subtitles- - Subtitles
0:13:13 > 0:13:17- Tomatoes are on the menu and I'm in - the kitchen to cook the main course.
0:13:18 > 0:13:22- Tomato Consomme And Poached Salmon
0:13:23 > 0:13:26- Next, tomato consomme - and poached salmon.
0:13:26 > 0:13:29- You need lots of tomatoes - for this recipe.
0:13:30 > 0:13:33- It's perfect - for using up a glut of tomatoes.
0:13:34 > 0:13:39- First, cut the tomatoes in half - and squeeze out the seeds.
0:13:39 > 0:13:42- When you cook tomato seeds, - they taste bitter.
0:13:43 > 0:13:46- You don't get - that sweet, tomato flavour.
0:13:50 > 0:13:51- Chop the tomatoes.
0:13:56 > 0:13:58- Chop two cloves of garlic.
0:14:01 > 0:14:03- Add the garlic to the tomatoes.
0:14:05 > 0:14:08- Next, add finely chopped - sticks of celery.
0:14:15 > 0:14:18- Add some chervil. - Tear it to release the flavour.
0:14:19 > 0:14:21- I'll also add some basil.
0:14:22 > 0:14:25- Basil and tomato - are a perfect combination.
0:14:26 > 0:14:28- Tear it up.
0:14:29 > 0:14:32- Add some celery salt - to the tomatoes.
0:14:37 > 0:14:40- Mix it well, - then put it in a food processor.
0:14:41 > 0:14:43- I don't want to create a puree.
0:14:44 > 0:14:48- I just want to pulp the tomatoes - and release the natural juices.
0:14:49 > 0:14:54- What I'm trying to create here is - a clear, tomato-flavoured liquid.
0:14:55 > 0:14:58- It's important - to get it nice and clear.
0:15:06 > 0:15:07- That's enough.
0:15:08 > 0:15:11- Transfer the mixture - into a clean bowl.
0:15:12 > 0:15:17- Chill it for five hours to let the - liquid come out of the tomatoes.
0:15:23 > 0:15:29- It's chilled for five hours - and there's a lot of liquid here.
0:15:30 > 0:15:32- That's what I needed.
0:15:34 > 0:15:39- Next, pour the tomato mixture into a - colander lined with a muslin cloth.
0:15:41 > 0:15:43- Pour it all in carefully.
0:15:47 > 0:15:50- Fold the muslin cloth - over the mixture...
0:15:53 > 0:15:55- ..and cover it with cling film.
0:16:02 > 0:16:07- Finally, add some weight to squeeze - out the liquid from the tomatoes.
0:16:09 > 0:16:13- Chill it overnight, if possible, - to get all that liquid out...
0:16:13 > 0:16:17- ..and you'll end up - with tomato consomme.
0:16:24 > 0:16:26- This tomato consomme is ready.
0:16:26 > 0:16:30- It many not look like much - but it has a strong tomato flavour.
0:16:33 > 0:16:35- Next, I'll poach the salmon.
0:16:36 > 0:16:40- This pan contains water, lemon, - thyme and black pepper.
0:16:41 > 0:16:45- The water is warming gently, - so in goes the salmon.
0:16:45 > 0:16:50- Let it cook slowly - for four to five minutes.
0:16:52 > 0:16:55- It's important to cook it slowly.
0:16:56 > 0:17:01- I'll now prepare the other - ingredients to go with the salmon.
0:17:01 > 0:17:04- Peas, which I cooked earlier...
0:17:06 > 0:17:08- ..and black olives.
0:17:10 > 0:17:15- I'll prepare a tomato concasse - - a peeled, seeded, chopped tomato.
0:17:18 > 0:17:20- Cut it into perfect squares.
0:17:22 > 0:17:25- That's what tomato concasse is.
0:17:26 > 0:17:30- I'll use a little bit more chervil, - as it's in the consomme.
0:17:30 > 0:17:34- It's nice to have flavours - going through the whole plate.
0:17:37 > 0:17:40- I'll also pick - some small basil leaves.
0:17:40 > 0:17:42- Basil can be a bit strong.
0:17:43 > 0:17:47- The ingredients are ready, - the consomme is warm...
0:17:48 > 0:17:50- ..and the salmon is cooked.
0:17:52 > 0:17:56- Take out the salmon.
0:17:57 > 0:18:00- Add olives and the tomato concasse.
0:18:02 > 0:18:03- The consomme is warm.
0:18:04 > 0:18:09- Finally, I need to add - some more colour to the plate.
0:18:11 > 0:18:15- The peas are small, - so there's no need to heat them up.
0:18:21 > 0:18:22- Add a little bit of oil.
0:18:22 > 0:18:24- There it is.
0:18:24 > 0:18:27- Tomato consomme and poached salmon.
0:18:29 > 0:18:31- For me, that's like - summer in a bowl.
0:18:57 > 0:18:59- Green Tomato Chutney And Cheese
0:19:00 > 0:19:03- The final course of a meal - needn't be sweet.
0:19:03 > 0:19:08- I'm on the allotment - to make a green tomato chutney.
0:19:08 > 0:19:11- First, I'll finely chop an onion.
0:19:11 > 0:19:16- It's important to chop it - finer than the tomatoes.
0:19:17 > 0:19:20- This is a tomato chutney, - not an onion chutney.
0:19:23 > 0:19:25- In the pan it goes.
0:19:25 > 0:19:29- Next, I'll prepare - some fresh ginger root.
0:19:29 > 0:19:31- I only need a small piece.
0:19:35 > 0:19:36- Peel it.
0:19:40 > 0:19:43- I'll grate the ginger - rather than chop it.
0:19:49 > 0:19:53- The ginger is ready, - so I'll add it to the onions.
0:19:56 > 0:19:58- Next, add a courgette.
0:20:03 > 0:20:05- I'm adding a courgette...
0:20:06 > 0:20:10- ..because you need something - to bind the chutney together.
0:20:10 > 0:20:15- The courgette will bind - the onions, tomatoes and ginger.
0:20:18 > 0:20:22- Without the courgette, - you wouldn't have a chutney.
0:20:23 > 0:20:27- You always need something soft - to hold a chutney together.
0:20:27 > 0:20:30- Courgettes contain a lot of water...
0:20:30 > 0:20:33- ..so they cook down to nothing.
0:20:36 > 0:20:39- This chutney needs some spice...
0:20:40 > 0:20:44- ..so I'll add some ground - Jamaican allspice to the mixture.
0:20:45 > 0:20:47- That's enough.
0:20:49 > 0:20:51- Next, the sugar.
0:20:51 > 0:20:54- You always add sugar to chutney.
0:20:59 > 0:21:01- The final ingredient - is cider vinegar.
0:21:05 > 0:21:09- It's important to use an - equal amount of sugar and vinegar.
0:21:14 > 0:21:18- Everything's in the saucepan - apart from the tomatoes.
0:21:18 > 0:21:20- Put the pan on the heat.
0:21:27 > 0:21:31- While the mixture - simmers and reduces...
0:21:31 > 0:21:33- ..I'll prepare the green tomatoes.
0:21:34 > 0:21:38- If you grow tomatoes and you have - some green, hard, unripe ones...
0:21:39 > 0:21:41- ..this is the perfect recipe - for you.
0:21:42 > 0:21:45- Hard tomatoes - are ideal for this chutney.
0:21:45 > 0:21:50- We add them to a hot pan, so they - break down and taste wonderful.
0:21:51 > 0:21:55- Cut the tomatoes into quarters - and remove the seeds.
0:21:59 > 0:22:03- The seeds contain a lot of water - and I need a pretty dry mixture.
0:22:04 > 0:22:06- Add the tomatoes to the pan.
0:22:07 > 0:22:11- Simmer them but don't boil them - or you'll lose the texture.
0:22:17 > 0:22:19- The liquid has almost all gone.
0:22:19 > 0:22:23- The courgette has cooked down - and lost all its water.
0:22:25 > 0:22:27- It's simmered and reduced.
0:22:30 > 0:22:33- Now, add the tomatoes to the pan.
0:22:35 > 0:22:38- Cook the tomatoes - for five to ten minutes.
0:22:38 > 0:22:42- When everything comes together, - the chutney is ready.
0:22:43 > 0:22:45- Let it cool before you serve it.
0:22:56 > 0:23:01- The chutney has cooled and I like to - serve it with Caerphilly cheese.
0:23:02 > 0:23:06- I serve this combination - in my London restaurant.
0:23:07 > 0:23:12- The combination of a good cheese - and a good chutney is hard to beat.
0:23:14 > 0:23:15- Mm!
0:23:16 > 0:23:20- The full recipes are available - on the website or by writing to us.
0:23:43 > 0:23:46- S4C subtitles by Eirlys A Jones
0:23:46 > 0:23:46- .