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0:00:20 > 0:00:22- Courgettes are small marrows.
0:00:22 > 0:00:26- They may not be as familiar to us - as peas and carrots...
0:00:26 > 0:00:29- ..but they're easy to grow - and to cook.
0:00:29 > 0:00:32- The courgette - is the star of this show.
0:00:32 > 0:00:33- Welcome to Cegin Bryn.
0:00:39 > 0:00:42- You can stuff or deep-fry - the courgette flower.
0:00:42 > 0:00:47- You can eat a courgette raw - or cook it on the barbecue.
0:00:47 > 0:00:49- You can even bake a courgette cake.
0:00:50 > 0:00:53- Courgettes go well - with meat and fish.
0:00:54 > 0:00:56- It's a subtle flavour...
0:00:57 > 0:01:01- ..which combines perfectly - with strong-tasting ingredients.
0:01:02 > 0:01:04- I'll cook a three-course meal...
0:01:04 > 0:01:08- ..plus a dish on the barbecue - with a Caernarfon family.
0:01:09 > 0:01:13- I'll prepare the courgette starter - on the allotment.
0:01:25 > 0:01:29- Marinated Courgette, Pine Nut - and Parmesan Salad
0:01:30 > 0:01:35- I'll cook this courgette, pine nut - and balsamic salad on the allotment.
0:01:35 > 0:01:38- First, I'll toast the pine nuts.
0:01:39 > 0:01:42- I'll keep an eye on them - because they burn quickly.
0:01:43 > 0:01:45- Keep tossing them.
0:01:45 > 0:01:48- I need to see a bit of colour - on the nuts...
0:01:48 > 0:01:51- ..but I don't want to see - any signs of burning.
0:01:52 > 0:01:53- I can smell them.
0:01:54 > 0:01:55- Very nice.
0:01:57 > 0:02:00- Pine nuts taste better - once you've toasted them.
0:02:00 > 0:02:02- I'll let them cool.
0:02:02 > 0:02:07- The next step is to thinly slice - a green courgette and a yellow one.
0:02:08 > 0:02:10- I'll use a mandolin to do that.
0:02:10 > 0:02:14- I'll serve them raw, - so it's important that they're thin.
0:02:15 > 0:02:18- I was in Italy the first time - I tasted raw courgette.
0:02:20 > 0:02:24- The courgette tasted fresh and pure.
0:02:26 > 0:02:29- Next, I'll season the courgette.
0:02:32 > 0:02:37- Courgettes contain a lot of water, - so salt draws out that water...
0:02:38 > 0:02:40- ..and it draws out the flavour.
0:02:40 > 0:02:45- Let the salt and pepper sit - on the courgette for five minutes...
0:02:45 > 0:02:46- ..to draw out the water.
0:02:51 > 0:02:55- Let the salt and pepper get to work - for five minutes...
0:02:55 > 0:02:58- ..and extract the water - from the courgette.
0:03:02 > 0:03:04- Meanwhile, - I'll prepare the dressing.
0:03:05 > 0:03:09- It contains lemon juice, balsamic, - olive oil, salt and pepper.
0:03:09 > 0:03:12- First, a squeeze of lemon juice.
0:03:15 > 0:03:17- Add some balsamic vinegar...
0:03:18 > 0:03:21- ..and some olive oil.
0:03:21 > 0:03:25- Always use olive oil in dressings - because it tastes great.
0:03:25 > 0:03:27- Next, add some black pepper.
0:03:33 > 0:03:36- Mix it thoroughly.
0:03:36 > 0:03:38- There we are. It's ready.
0:03:40 > 0:03:43- The salt and pepper - has done its work.
0:03:44 > 0:03:48- The salt has drawn some of the water - from the courgette.
0:03:48 > 0:03:52- It's important to make sure - the courgette is nice and soft.
0:03:55 > 0:03:59- Get as much of the excess water - out of the courgette as possible.
0:04:03 > 0:04:05- Pat it dry, - just like you'd dry lettuce.
0:04:06 > 0:04:07- Get rid of most of the water.
0:04:10 > 0:04:14- I'm now ready to put the courgette - in the serving dish.
0:04:20 > 0:04:22- We're nearly ready.
0:04:23 > 0:04:25- Add the pine nuts.
0:04:25 > 0:04:28- They'll give the salad - some good texture.
0:04:30 > 0:04:32- Next, add some rocket leaves.
0:04:35 > 0:04:40- Rocket tastes peppery, so it works - well with the fresh courgette taste.
0:04:42 > 0:04:45- Finally, add the balsamic dressing.
0:04:45 > 0:04:47- Spoon it over the salad.
0:04:48 > 0:04:52- That lemon and balsamic flavour - works well.
0:04:53 > 0:04:58- Finally, I'll add - some parmesan shavings.
0:05:11 > 0:05:12- The salad is ready.
0:05:14 > 0:05:18- Courgette, pine nut - and parmesan salad.
0:05:19 > 0:05:22- It's a simple recipe - and it's a light dish.
0:05:23 > 0:05:26- It's perfect for cooking outdoors.
0:05:33 > 0:05:34- Summer on a plate.
0:05:40 > 0:05:45- Courgette Flowers and Halibut
0:05:46 > 0:05:49- You saw me prepare a raw salad - on the allotment.
0:05:49 > 0:05:52- I'll cook courgette flowers - and halibut.
0:05:53 > 0:05:57- The first step - is to make a spiced tomato chutney.
0:05:58 > 0:06:02- I blanched these tomatoes - in boiling water for ten seconds.
0:06:02 > 0:06:06- I then placed them in iced water - before peeling them.
0:06:09 > 0:06:11- Next, cut them all in half.
0:06:11 > 0:06:15- I'm doing this because - I must squeeze out all the seeds.
0:06:15 > 0:06:20- If you leave the seeds in tomatoes - when you cook them, they get bitter.
0:06:20 > 0:06:24- It doesn't taste good, - so I must deseed the tomatoes.
0:06:25 > 0:06:28- I'll do that - by squeezing out all the seeds.
0:06:33 > 0:06:34- A deseeded tomato.
0:06:38 > 0:06:41- Next, roughly chop the tomatoes...
0:06:45 > 0:06:47- ..and put them in a frying pan.
0:06:48 > 0:06:50- Turn on the heat.
0:06:50 > 0:06:52- Add brown sugar...
0:06:55 > 0:06:59- ..and malt vinegar, but you - could also use white vinegar.
0:07:00 > 0:07:05- Add a pinch of chilli powder - and a pinch of ginger.
0:07:05 > 0:07:09- Finally, add some tomato puree - and a pinch of salt.
0:07:11 > 0:07:14- Stir it well - and keep it on a high heat.
0:07:16 > 0:07:20- The tomatoes must cook quickly to - preserve their colour and flavour.
0:07:21 > 0:07:24- Cook the chutney - for between 30 and 40 minutes.
0:07:25 > 0:07:28- It's ready when the tomatoes - have broken down...
0:07:28 > 0:07:33- ..and the liquid and the tomatoes - become one thick chutney.
0:07:37 > 0:07:41- While the chutney cooks, - I'll prepare the courgettes.
0:07:42 > 0:07:44- A green one and a yellow one.
0:07:45 > 0:07:49- I don't need the seeds - in the middle of the courgettes.
0:07:49 > 0:07:54- If you cook the seeds, you'll end up - with lots of water on your plate.
0:07:55 > 0:07:57- Heat up a pan and in goes the oil.
0:07:58 > 0:08:00- In go the chopped courgettes.
0:08:04 > 0:08:07- Add some salt and pepper.
0:08:08 > 0:08:13- Cook them for three to four minutes - until they're soft but not browned.
0:08:16 > 0:08:20- I'll also add some thyme - for colour and flavour.
0:08:22 > 0:08:25- It's important - not to brown the vegetables.
0:08:28 > 0:08:29- In goes the thyme.
0:08:29 > 0:08:31- I'm using a frying pan...
0:08:31 > 0:08:36- ..because I want all the water - to evaporate from the vegetables.
0:08:37 > 0:08:40- Steam can escape easily - from a large frying pan.
0:08:40 > 0:08:44- Water tends to stay in there - if you use a saucepan.
0:08:46 > 0:08:50- The vegetables are ready, - so I'll let them cool in a bowl.
0:08:54 > 0:08:55- In they go.
0:08:57 > 0:09:01- I'll add some tomato chutney - to bind the mixture together.
0:09:05 > 0:09:08- The mixture is now ready - to fill the flower.
0:09:09 > 0:09:11- I need one courgette flower.
0:09:14 > 0:09:19- It's important to clean the inside - of the flower and remove the seeds.
0:09:19 > 0:09:24- We're now ready to fill the flower - with the courgette mixture.
0:09:30 > 0:09:35- The final step is to wrap it tightly - in cling film.
0:09:35 > 0:09:40- I'll cook the flower in a steamer - for five to six minutes.
0:09:43 > 0:09:45- In it goes.
0:09:45 > 0:09:49- While the flower cooks, - I'll prepare and cook the halibut.
0:09:55 > 0:09:58- The halibut also takes - five to six minutes to cook.
0:09:59 > 0:10:04- The great thing is you can - prepare the flower in advance...
0:10:04 > 0:10:07- ..and cook it at the last minute.
0:10:07 > 0:10:10- It takes the stress - out of cooking dinner parties.
0:10:13 > 0:10:15- I need a good colour on the fish.
0:10:18 > 0:10:23- It's a thick piece of fish so - I must make sure it doesn't dry up.
0:10:23 > 0:10:28- You do that by spooning butter - over the fish as it cooks.
0:10:34 > 0:10:39- You use the same basting technique - when you roast a chicken.
0:10:39 > 0:10:43- I want to keep the flavour - and the moisture in the fish.
0:10:51 > 0:10:53- Courgette flower and halibut.
0:10:54 > 0:10:55- Very tasty.
0:11:11 > 0:11:11- .
0:11:16 > 0:11:16- Subtitles
0:11:16 > 0:11:18- Subtitles- - Subtitles
0:11:25 > 0:11:27- Next, we're in Caernarfon...
0:11:27 > 0:11:32- ..to meet Lowri Gwyn and her - children Math, Olwen, Myfi and Llew.
0:11:33 > 0:11:37- The whole family - loves to grow and cook vegetables.
0:11:39 > 0:11:42- Lowri, why do you grow vegetables?
0:11:42 > 0:11:43- Lowri, why do you grow vegetables?- - I enjoy cooking.
0:11:44 > 0:11:45- That helps!
0:11:45 > 0:11:50- I like growing produce and I love - being in the garden with the kids.
0:11:50 > 0:11:54- It's a relaxing hobby, even though - I'm not always successful!
0:11:58 > 0:12:02- Do you grow the same things every - year or do you chop and change?
0:12:03 > 0:12:07- I grow tomatoes in the greenhouse. - They're always good.
0:12:07 > 0:12:09- I grow various types of tomatoes.
0:12:09 > 0:12:11- I grow various types of tomatoes.- - Different colours?
0:12:12 > 0:12:16- Yes. Green ones and one of my kids - will only eat yellow tomatoes.
0:12:16 > 0:12:19- At least he eats tomatoes!
0:12:22 > 0:12:24- Courgettes.
0:12:24 > 0:12:26- Yes - this is a yellow one.
0:12:28 > 0:12:31- There are some small ones - over there.
0:12:32 > 0:12:34- These are marrows.
0:12:36 > 0:12:39- That's a small courgette. - It's not a marrow.
0:12:43 > 0:12:45- What do you like to cook?
0:12:45 > 0:12:47- What do you like to cook?- - Soup.
0:12:48 > 0:12:53- I grow leeks and potatoes, - so I make leek and potato soup.
0:12:53 > 0:12:55- I also cook tomato soup.
0:12:57 > 0:13:01- I make a lot of bean salads because - I've got a glut of beans here.
0:13:03 > 0:13:08- You walk from the kitchen into the - garden, pick something and cook it?
0:13:20 > 0:13:22- Lowri, can I cook that?
0:13:22 > 0:13:24- Lowri, can I cook that?- - Yes, you're more than welcome.
0:13:25 > 0:13:27- It came from your garden.
0:13:27 > 0:13:28- It came from your garden.- - Yes.
0:13:28 > 0:13:33- I'll cut it in half then sprinkle - salt over it to draw out the water.
0:13:35 > 0:13:39- I'll cut the bottom of the courgette - so it sits neatly.
0:13:39 > 0:13:42- You can instantly see water here.
0:13:43 > 0:13:46- On goes the salt.
0:13:47 > 0:13:51- When I cook it, I want it to roast - rather than boil.
0:13:51 > 0:13:56- If the pan or the barbecue isn't - hot enough, the courgette boils...
0:13:56 > 0:13:58- ..and you don't get any colour.
0:13:59 > 0:14:03- Let the salt work for four minutes, - then add some pepper.
0:14:07 > 0:14:11- Next, I'll add olive oil - directly onto the courgette.
0:14:11 > 0:14:14- If you put oil on the barbecue, - it burns...
0:14:15 > 0:14:17- ..and you'll taste the fire.
0:14:17 > 0:14:18- On goes the oil.
0:14:25 > 0:14:27- Onto the barbecue they go.
0:14:27 > 0:14:30- They'll take four to five minutes - to cook.
0:14:34 > 0:14:39- I'll create a dressing using garlic, - a red chilli, oil and thyme.
0:14:44 > 0:14:45- That looks nice.
0:14:47 > 0:14:50- I'll cook the garlic and the chilli - in oil...
0:14:51 > 0:14:55- ..but rather than fry them, - I'll just warm the oil...
0:14:55 > 0:14:59- ..to get the flavour - from the chilli and the garlic.
0:14:59 > 0:15:03- Place it on the heat - and keep an eye on it.
0:15:04 > 0:15:05- This is ready.
0:15:05 > 0:15:10- Why cook something on the barbecue - unless you get that flavour?
0:15:11 > 0:15:12- That's soft.
0:15:13 > 0:15:16- Once it's ready, - remove it from the heat...
0:15:19 > 0:15:21- ..and add some thyme.
0:15:23 > 0:15:26- I'll put some in the dressing - and some on the top...
0:15:26 > 0:15:29- ..to keep the colour - and that fresh taste.
0:15:31 > 0:15:32- Let it cool.
0:15:32 > 0:15:36- Add salt to draw out the flavour - of the chilli and the garlic.
0:15:37 > 0:15:41- It may look burnt but you see - it isn't when you cut into it.
0:15:48 > 0:15:53- Look at all those browns, yellows, - greens and whites in these.
0:16:02 > 0:16:05- To finish, I'll add the dressing.
0:16:06 > 0:16:09- This fresh flavour - cuts through the vegetables.
0:16:14 > 0:16:15- One more.
0:16:17 > 0:16:21- Courgettes from the garden - with chilli, garlic and parmesan.
0:16:23 > 0:16:25- Very nice.
0:16:26 > 0:16:27- After you.
0:16:31 > 0:16:33- Oh, it's nice.
0:16:34 > 0:16:36- There's a slight kick to it.
0:16:36 > 0:16:40- The thyme is really nice. - It's a clean flavour.
0:16:41 > 0:16:42- Yes, and there is a kick.
0:16:42 > 0:16:44- Could you use mint?
0:16:44 > 0:16:46- Could you use mint?- - Yes. You have plenty of it.
0:16:47 > 0:16:48- Mint would be nice too.
0:17:04 > 0:17:08- Bryn, we've baked a cake - especially for you.
0:17:08 > 0:17:10- I had some really good helpers.
0:17:12 > 0:17:13- What do we have here?
0:17:14 > 0:17:19- It's a courgette and orange cake - and Llew is desperate for a slice!
0:17:19 > 0:17:21- He can have the first slice.
0:17:21 > 0:17:22- Did you all help Mam?
0:17:22 > 0:17:24- Did you all help Mam?- - Yes, they all helped.
0:17:24 > 0:17:27- Tell Bryn what the ingredients are.
0:17:27 > 0:17:28- Taid's eggs.
0:17:28 > 0:17:30- OK. What else?
0:17:30 > 0:17:32- Sugar.
0:17:32 > 0:17:33- Sugar.- - Flour.
0:17:35 > 0:17:36- Courgettes.
0:17:36 > 0:17:38- Courgettes.- - What colour were the courgettes?
0:17:39 > 0:17:41- Yellow.
0:17:42 > 0:17:44- It must be nice. Everyone's quiet!
0:17:45 > 0:17:46- The children are quiet.
0:17:46 > 0:17:47- The children are quiet.- - Is it tasty, Llew?
0:17:48 > 0:17:51- It's really tasty - and I like the curd in the middle.
0:17:53 > 0:17:54- Can I come back again next week?
0:17:54 > 0:17:55- Can I come back again next week?- - Can he come again?
0:17:56 > 0:17:58- Can I? For more cake?
0:17:59 > 0:18:00- Thank you.
0:18:11 > 0:18:16- Courgette And Lemon Thyme Cake
0:18:17 > 0:18:23- Put eggs, sugar and oil in a bowl - and beat until it's doubled in size.
0:18:23 > 0:18:27- I use oil in this recipe - to stop the cake drying out.
0:18:28 > 0:18:30- Beat it well - until it's doubled in size.
0:18:35 > 0:18:39- For dessert, we have - courgette and lemon thyme cake.
0:18:41 > 0:18:44- While this mixes, - I'll prepare the courgettes.
0:18:45 > 0:18:51- I'll grate them, making sure - I don't use the seeds inside them...
0:18:51 > 0:18:53- ..because they're full of water.
0:18:54 > 0:18:58- I only need the first half an inch - of the courgette.
0:19:07 > 0:19:09- This mixture is ready.
0:19:09 > 0:19:11- You can see it's nice and light.
0:19:13 > 0:19:16- I'll add baking powder...
0:19:18 > 0:19:21- ..and bicarbonate of soda - to the plain flour.
0:19:23 > 0:19:26- The flour goes in the egg mixture.
0:19:27 > 0:19:31- Mix it well - but keep the air in the cake.
0:19:31 > 0:19:34- When you turn the spoon, - you also turn the bowl.
0:19:35 > 0:19:37- That's how - you keep the air in there.
0:19:39 > 0:19:43- The mixture is ready - and it's nice and light.
0:19:46 > 0:19:48- I've folded all the flour into it.
0:19:49 > 0:19:54- It's time to add the courgette, - starting with the yellow one.
0:19:54 > 0:19:56- In it goes.
0:19:57 > 0:19:59- The green one too.
0:20:00 > 0:20:03- Once again, mix it well - but keep the air in there.
0:20:04 > 0:20:05- Next, the lemon thyme.
0:20:07 > 0:20:12- The nice thing about lemon thyme - is it smells and tastes like lemon.
0:20:14 > 0:20:16- That's plenty.
0:20:16 > 0:20:17- Mix it thoroughly.
0:20:23 > 0:20:25- It's ready to go in the loaf tin.
0:20:28 > 0:20:29- In it goes.
0:20:30 > 0:20:34- Bake it in a 180 degree oven - for half an hour.
0:20:40 > 0:20:43- While it cooks, - I'll make some lemon curd...
0:20:44 > 0:20:45- ..to go with the cake.
0:20:47 > 0:20:52- It's great to serve something - sweet and luxurious with the cake.
0:20:55 > 0:20:57- Add butter to the lemon juice.
0:20:59 > 0:21:02- It's important - to use unsalted butter.
0:21:03 > 0:21:04- Sugar.
0:21:06 > 0:21:08- Next, add four whole eggs.
0:21:11 > 0:21:14- Beat the eggs...
0:21:15 > 0:21:18- ..then put the bowl - over a pan of hot water.
0:21:18 > 0:21:20- Never let the water touch the bowl.
0:21:20 > 0:21:24- This is one of those jobs - you've got to do.
0:21:24 > 0:21:27- Whisk the mixture - every three to four minutes...
0:21:28 > 0:21:29- ..until it thickens.
0:21:35 > 0:21:38- This has been on the heat - for 20 minutes...
0:21:38 > 0:21:40- ..and it's starting to thicken.
0:21:41 > 0:21:44- This process - takes about half an hour.
0:21:44 > 0:21:49- The best way to find out if it's - ready is to put a spoon in there...
0:21:50 > 0:21:53- ..and if the mixture - holds its shape, it's ready.
0:21:53 > 0:21:55- This is ready.
0:21:57 > 0:22:01- When it's not ready, - the mixture slides off the spoon.
0:22:01 > 0:22:04- This kept its shape, so it's ready.
0:22:05 > 0:22:08- Let it cool - until it's nice and firm.
0:22:10 > 0:22:15- The cake's been in the oven for - half an hour, so I hope it's ready.
0:22:17 > 0:22:19- It looks ready.
0:22:19 > 0:22:22- The best way to check - that a cake is ready...
0:22:23 > 0:22:26- ..is to push a skewer into the cake.
0:22:27 > 0:22:30- If the skewer comes out clean, - it's ready.
0:22:31 > 0:22:33- There we are.
0:22:33 > 0:22:36- The cake's ready, - so I'll let it cool.
0:22:44 > 0:22:48- There it is - courgette and - lemon thyme cake with lemon curd.
0:22:50 > 0:22:52- Perfect with a cup of tea.
0:23:01 > 0:23:05- The full recipes are available - on the website or by writing to us.
0:23:12 > 0:23:13- Mm!
0:23:14 > 0:23:19- A light cake with sharp lemon - is the perfect combination.
0:23:20 > 0:23:21- Very nice.
0:23:42 > 0:23:44- S4C subtitles by Eirlys A Jones
0:23:45 > 0:23:45- .