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0:00:19 > 0:00:22- I know very few people - who don't like peas.
0:00:22 > 0:00:26- Those sweet, green pearls - remind me of my childhood.
0:00:26 > 0:00:29- I cook peas - in several different ways...
0:00:29 > 0:00:32- ..but they're almost perfect - straight from the pod.
0:00:33 > 0:00:34- Welcome to Cegin Bryn.
0:00:40 > 0:00:43- You can use - almost every part of the pea plant.
0:00:43 > 0:00:48- You use the peas for supper, pods - make a great stock to add to soup...
0:00:49 > 0:00:52- ..and pea shoots - freshen up a green salad.
0:00:54 > 0:00:59- In this programme, I cook fresh peas - on a North Wales hill farm...
0:01:00 > 0:01:04- ..and I cook a three course meal, - including a unique pea bavarois.
0:01:05 > 0:01:09- Some people will think I'm crazy - to put peas in a dessert...
0:01:09 > 0:01:14- ..but it makes sense to me and - I hope it'll make sense to you too.
0:01:16 > 0:01:17- Peas
0:01:23 > 0:01:26- First, I head to an allotment - bathed in sunshine...
0:01:26 > 0:01:29- ..to prepare a pea and bacon salad.
0:01:37 > 0:01:41- Pea And Bacon Salad
0:01:41 > 0:01:44- I'll cook the starter - on the allotment.
0:01:44 > 0:01:47- I'll use peas - to prepare a pea and bacon salad.
0:01:48 > 0:01:52- First, I'll fry some bacon lardons.
0:01:55 > 0:01:57- Put some oil in the pan.
0:01:58 > 0:02:01- In go the bacon lardons.
0:02:08 > 0:02:12- I'll cook these until - they're golden brown and crispy.
0:02:14 > 0:02:18- While the meat cooks, - I'll chop some shallots.
0:02:19 > 0:02:21- I'll chop them quite finely.
0:02:32 > 0:02:34- The bacon lardons are ready.
0:02:34 > 0:02:38- They're nice and crispy - and they're a good colour.
0:02:40 > 0:02:42- I'll add the shallots.
0:02:47 > 0:02:49- I'll give it a good stir...
0:02:50 > 0:02:52- ..and turn off the heat.
0:02:52 > 0:02:54- I'll let it cool.
0:02:54 > 0:02:58- The heat which is already in the pan - will cook the shallots.
0:03:00 > 0:03:02- I don't want them to be too soft.
0:03:03 > 0:03:05- I need to keep that texture.
0:03:05 > 0:03:08- It's ready and it smells great.
0:03:08 > 0:03:13- While it cools, I'll prepare - a simple vinaigrette dressing.
0:03:15 > 0:03:18- I need a dressing which will - cut through the bacon fat.
0:03:20 > 0:03:23- First, some mustard.
0:03:26 > 0:03:31- I'll use two types of mustard - - English and French, Dijon mustard.
0:03:35 > 0:03:37- Add some white vinegar...
0:03:39 > 0:03:42- ..some oil and some seasoning.
0:03:44 > 0:03:46- Give it a good stir.
0:03:49 > 0:03:52- I'll pour the vinaigrette - into the pan.
0:03:54 > 0:03:56- That's plenty.
0:03:56 > 0:03:58- Next, add the peas.
0:04:04 > 0:04:06- Mix it all together.
0:04:07 > 0:04:10- The heat in the pan - will warm the peas.
0:04:12 > 0:04:16- This is a warm salad rather than - a cold salad or a hot salad.
0:04:19 > 0:04:21- Next, I'll add some marjoram.
0:04:21 > 0:04:26- I think marjoram and peas - make a perfect combination...
0:04:26 > 0:04:28- ..second only to peas and mint.
0:04:32 > 0:04:34- Stir it well.
0:04:37 > 0:04:41- To turn this into a salad, - I'll add some pea shoots.
0:04:42 > 0:04:46- Pea shoots are the leaves - of pea plants.
0:04:46 > 0:04:48- They're fine to eat.
0:04:50 > 0:04:53- They taste like peas.
0:04:54 > 0:04:56- People rarely use pea shoots.
0:04:57 > 0:05:02- You can use any leaves for - this salad, including watercress.
0:05:02 > 0:05:06- Whatever you use, - make sure it has a strong flavour.
0:05:06 > 0:05:11- Finally, spoon the pea, shallot, - marjoram and bacon mixture...
0:05:12 > 0:05:14- ..onto the leaves.
0:05:18 > 0:05:19- Mix well.
0:05:26 > 0:05:31- Serve the pea and bacon salad - in a bowl.
0:05:32 > 0:05:33- In it all goes.
0:05:38 > 0:05:42- The starter of my three course - pea meal is a simple recipe.
0:05:44 > 0:05:46- Pea and bacon salad.
0:06:10 > 0:06:13- Now for the main course.
0:06:14 > 0:06:17- Pea risotto - with mint and roast lamb.
0:06:18 > 0:06:22- Pea Risotto And Lamb Fillet
0:06:22 > 0:06:24- Pour oil in a warm pan.
0:06:24 > 0:06:26- Season the meat.
0:06:27 > 0:06:28- In the pan it goes.
0:06:29 > 0:06:33- You need to hear a sizzle when - the meat goes into that hot pan.
0:06:44 > 0:06:45- I'll turn the meat.
0:06:48 > 0:06:51- It's important to get the meat - nice and brown.
0:06:52 > 0:06:54- You can use any cut of lamb.
0:06:55 > 0:06:58- Once it's cooked, let it relax.
0:06:59 > 0:07:02- The meat is ready for the oven.
0:07:02 > 0:07:05- Cook it for four to five - minutes at 180 degrees.
0:07:08 > 0:07:11- Next, prepare the peas - for the risotto.
0:07:12 > 0:07:16- You can use frozen peas but - you can't beat sweet, fresh peas...
0:07:16 > 0:07:18- ..when they're in season.
0:07:18 > 0:07:21- We'll use the pea pods - for this recipe.
0:07:22 > 0:07:26- Put the pods in a pan - then add water and a pinch of salt.
0:07:27 > 0:07:31- Bring it to the boil, - simmer for around 20 minutes...
0:07:31 > 0:07:33- ..then turn off the heat.
0:07:33 > 0:07:35- You end up with pea stock.
0:07:36 > 0:07:38- Pea pods are usually discarded...
0:07:38 > 0:07:42- ..but you can use them - to make a strong pea stock...
0:07:42 > 0:07:44- ..to use in the risotto.
0:07:45 > 0:07:49- Next, finely chop a banana shallot.
0:07:50 > 0:07:54- The shallot must be - as fine as risotto rice.
0:07:58 > 0:08:01- I think the meat is ready - to come out of the oven.
0:08:10 > 0:08:12- I'll put the meat on a plate...
0:08:13 > 0:08:15- ..and let it relax.
0:08:16 > 0:08:18- Now for the risotto.
0:08:19 > 0:08:24- Melt the butter in a pan - but you don't want any colour on it.
0:08:27 > 0:08:30- In go the chopped shallots.
0:08:34 > 0:08:36- Add some white wine.
0:08:39 > 0:08:41- Add a handful of risotto rice.
0:08:44 > 0:08:49- Before adding any stock, make sure - all the wine has been absorbed.
0:08:52 > 0:08:54- I'm now ready to add the stock.
0:08:55 > 0:08:58- It's important - to add the stock gradually.
0:09:09 > 0:09:12- You must stand above the pan - and stir the risotto.
0:09:12 > 0:09:15- If you don't stir the rice - as it simmers...
0:09:15 > 0:09:19- ..the rice and the liquid - won't combine.
0:09:19 > 0:09:23- It's important to cook the starch - out of the rice.
0:09:29 > 0:09:33- I'm nearly ready - to add the peas to the risotto.
0:09:33 > 0:09:37- I made one of the best risottos - I've tasted and cooked...
0:09:37 > 0:09:39- ..when I worked at Le Gavroche.
0:09:39 > 0:09:43- It was made using champagne only - - no stock at all.
0:09:43 > 0:09:46- It contained shallots, rice - and champagne.
0:09:47 > 0:09:50- I then added lots of parmesan - at the end.
0:09:50 > 0:09:52- It tasted wonderful.
0:09:52 > 0:09:57- I've only cooked it once and tasted - it once but I still remember it.
0:09:58 > 0:10:00- The rice is nearly ready.
0:10:02 > 0:10:04- It's time to add the raw peas.
0:10:06 > 0:10:09- I want the peas - to cook in the risotto.
0:10:11 > 0:10:13- If you make a pea risotto...
0:10:13 > 0:10:17- ..it's important - to cook the peas in the rice.
0:10:17 > 0:10:20- If you cook them in water, - you lose the flavour.
0:10:20 > 0:10:23- Cooking is all about flavour.
0:10:26 > 0:10:28- There we are. The rice is ready.
0:10:28 > 0:10:33- I'll turn off the heat - and add parmesan to the risotto.
0:10:36 > 0:10:38- Butter will give it a nice richness.
0:10:39 > 0:10:43- It's coming together and the butter - is giving it a nice shine.
0:10:43 > 0:10:45- Finally, I'll add some mint.
0:10:46 > 0:10:49- Peas, mint and lamb - are a perfect combination.
0:10:50 > 0:10:55- Mint adds freshness and it lifts - the flavour of the risotto.
0:10:57 > 0:10:58- It smells really good.
0:10:59 > 0:11:02- There we are. The risotto is ready.
0:11:10 > 0:11:14- There it is - - pea and mint risotto and lamb.
0:11:15 > 0:11:17- For me, - that's a perfect plate of food.
0:11:24 > 0:11:24- .
0:11:28 > 0:11:28- Subtitles
0:11:28 > 0:11:30- Subtitles- - Subtitles
0:11:41 > 0:11:46- Between the old Bryn slate quarry - and Llanllechid, near Bethesda...
0:11:46 > 0:11:49- ..there's a pretty special - family farm.
0:11:51 > 0:11:54- It's where Chris Jones grows peas - and much more...
0:11:55 > 0:11:57- ..using traditional methods.
0:12:02 > 0:12:06- You grow everything on the farm. - How do you farm the land?
0:12:06 > 0:12:10- We grow everything from seeds. - We plant by hand.
0:12:11 > 0:12:16- We only use a tractor to plough the - land in preparation for planting.
0:12:19 > 0:12:23- We produce everything from a seed - to the fully-grown vegetable.
0:12:24 > 0:12:26- Do you sell your vegetables locally?
0:12:26 > 0:12:29- Do you sell your vegetables locally?- - Yes, around the local houses.
0:12:29 > 0:12:32- We sell boxes - of seasonal vegetables.
0:12:34 > 0:12:38- We sell to people - up to 20 miles from the farm.
0:12:39 > 0:12:40- No further than that.
0:12:40 > 0:12:44- We aim to pick the vegetables - on Wednesday mornings...
0:12:45 > 0:12:49- ..and get the boxes out to customers - by the end of the day.
0:12:49 > 0:12:53- You pick them and sell them - on the same day. Wow!
0:13:02 > 0:13:06- Chris, we're in the greenhouse - and you grow from seeds here.
0:13:06 > 0:13:08- Yes. The process starts here.
0:13:09 > 0:13:12- You could grow them in here, - couldn't you?
0:13:12 > 0:13:13- No.
0:13:14 > 0:13:16- The land's important to the flavour.
0:13:18 > 0:13:22- You start everything off in here, - then you plant them outside.
0:13:22 > 0:13:24- Does it improve the flavour?
0:13:24 > 0:13:26- Does it improve the flavour?- - Yes.
0:13:26 > 0:13:29- Different soil - gives you a different flavour.
0:13:46 > 0:13:50- Here you see mangetout, two rows - of peas and four rows of beans.
0:13:51 > 0:13:53- I love peas.
0:13:53 > 0:13:55- I enjoy eating them raw.
0:13:55 > 0:13:56- Do you sell a lot of peas?
0:13:56 > 0:13:57- Do you sell a lot of peas?- - Yes.
0:13:57 > 0:13:58- All year round?
0:13:58 > 0:14:00- All year round?- - Mainly when they're in season.
0:14:01 > 0:14:05- If you have a huge glut of peas, - do you freeze them?
0:14:05 > 0:14:09- Yes, we freeze them and we put them - in the boxes out of season.
0:14:11 > 0:14:15- People are surprised - to see fresh peas in their boxes.
0:14:16 > 0:14:20- That's how we sell fresh peas - out of season.
0:14:24 > 0:14:26- Is picking peas hard work?
0:14:27 > 0:14:28- Yes.
0:14:29 > 0:14:30- Hence the bucket!
0:14:30 > 0:14:31- Hence the bucket!- - Yes. Get to work!
0:14:32 > 0:14:35- When I picked peas - with my granddad...
0:14:35 > 0:14:40- ..we ate more peas in the garden - than we took home for my grandma!
0:14:54 > 0:14:57- Chris, it's time to cook - - my favourite bit!
0:14:57 > 0:14:59- You grow them and I cook them.
0:14:59 > 0:15:00- You grow them and I cook them.- - I can't wait.
0:15:01 > 0:15:06- I'll cook the peas we picked - on the barbecue.
0:15:07 > 0:15:08- Have you seen this before?
0:15:08 > 0:15:09- Have you seen this before?- - No, never.
0:15:09 > 0:15:13- They take - three to four minutes to cook.
0:15:14 > 0:15:16- The same time as they take to boil.
0:15:16 > 0:15:19- The colour tells you - when to turn them.
0:15:19 > 0:15:22- Yes, plus this side of the pod - looks wet.
0:15:28 > 0:15:31- It's a bit charred - but that doesn't matter.
0:15:31 > 0:15:34- It's the pods, not the peas, - which are charred.
0:15:36 > 0:15:37- Turn them all.
0:15:37 > 0:15:39- They're nearly ready.
0:15:40 > 0:15:43- How do you know the peas - are ready to be picked?
0:15:44 > 0:15:45- How can you tell?
0:15:45 > 0:15:48- The weather is really important.
0:15:48 > 0:15:53- It's cloudy today, and ideally - you pick peas on chilly days.
0:15:53 > 0:15:55- We never pick them - when the sun's hot.
0:15:57 > 0:16:00- We pick them either - at six in the morning or at dusk.
0:16:01 > 0:16:03- It cools at those times.
0:16:03 > 0:16:04- You work with nature.
0:16:05 > 0:16:07- Yes. We're at God's mercy out here.
0:16:07 > 0:16:09- Yes. We're at God's mercy out here.- - Top tip.
0:16:09 > 0:16:11- He's the boss.
0:16:11 > 0:16:14- These are ready, - so we'll let them cool.
0:16:14 > 0:16:18- I then want you to shell the peas - and put them in that bowl.
0:16:20 > 0:16:22- Next, I'll cook a lettuce - on the barbecue.
0:16:23 > 0:16:28- The reason I'm cooking it is I want - a barbecue flavour on the plate.
0:16:28 > 0:16:29- I'll cut it in half.
0:16:33 > 0:16:37- They've been cooking lettuce - in France for years.
0:16:40 > 0:16:44- In Southern France, when a lettuce - gets old, they cook it.
0:16:45 > 0:16:48- Cooking lettuce - brings out its flavour.
0:16:48 > 0:16:49- Salt, pepper and oil.
0:16:50 > 0:16:53- Put it straight on the barbecue - and give it some colour.
0:16:55 > 0:17:00- I'll chop some mint - and add it to some yoghurt.
0:17:01 > 0:17:03- Spread the yoghurt on the board.
0:17:09 > 0:17:10- On goes the lettuce...
0:17:13 > 0:17:14- ..and the ham.
0:17:18 > 0:17:20- Finally, the star of the show.
0:17:21 > 0:17:25- The yoghurt - stops the peas rolling around.
0:17:25 > 0:17:27- Peas stick to it!
0:17:27 > 0:17:28- Peas stick to it!- - Yes, just like glue.
0:17:29 > 0:17:34- The peas are on there and for a - final touch, add some pea shoots.
0:17:38 > 0:17:42- There we are - a pea, lettuce, mint - and Carmarthen ham salad.
0:17:43 > 0:17:44- It's very simple.
0:17:44 > 0:17:49- The peas are still warm and - they're cooked in their own juices.
0:17:49 > 0:17:53- The sweet peas work really well - with the salty meat.
0:17:53 > 0:17:55- Those are really great colours.
0:17:55 > 0:17:57- Yes - it looks good.
0:17:58 > 0:17:59- Would you like to taste it?
0:17:59 > 0:18:01- Would you like to taste it?- - Yes, please.
0:18:04 > 0:18:06- Mm! Bellissimo.
0:18:06 > 0:18:07- Ah! Italian?
0:18:10 > 0:18:14- We're sat in a field - but we've created a great dish.
0:18:14 > 0:18:17- The produce is good - and that's vital.
0:18:17 > 0:18:18- Thank you.
0:18:18 > 0:18:20- Thank you.- - No problem. Thank you.
0:18:27 > 0:18:31- Pea Bavarois
0:18:31 > 0:18:33- A dessert made with peas.
0:18:34 > 0:18:38- I'm going to make a pea bavarois.
0:18:38 > 0:18:40- First, I'll cook some fresh peas.
0:18:44 > 0:18:45- Add some sugar.
0:18:46 > 0:18:51- Peas are naturally sweet - but not sweet enough for a dessert.
0:18:52 > 0:18:57- Add water, bring it to the boil - and simmer until the peas are soft.
0:18:58 > 0:19:02- Then, put them in a food processor - and create a sweet pea puree.
0:19:10 > 0:19:12- The pea puree is ready.
0:19:17 > 0:19:22- I'll pass the puree through a sieve - to make sure it contains no lumps.
0:19:24 > 0:19:28- The next step is to make a custard.
0:19:28 > 0:19:31- Pour milk into a pan - and bring it to the boil.
0:19:33 > 0:19:37- I'll use the yolks and the whites - of two eggs in the custard.
0:19:39 > 0:19:42- I'll add the whites - at the last minute.
0:19:46 > 0:19:48- Add sugar to the yolks.
0:19:49 > 0:19:51- Whisk it well.
0:19:51 > 0:19:54- The milk has come to the boil.
0:19:56 > 0:19:58- Pout it onto the egg yolks.
0:20:01 > 0:20:05- Whisk it again, - then return it to the pan.
0:20:07 > 0:20:10- Turn down the heat - and cook the eggs slowly.
0:20:10 > 0:20:13- It's important to cook it slowly...
0:20:14 > 0:20:18- ..or you'll end up - with scrambled egg in your custard.
0:20:19 > 0:20:22- I'll add gelatine to the custard.
0:20:23 > 0:20:25- This will set the bavarois.
0:20:26 > 0:20:29- I soaked these gelatine leaves - in cold water.
0:20:30 > 0:20:32- Squeeze out all the water.
0:20:39 > 0:20:44- The gelatine has dissolved, - so the custard is ready.
0:20:45 > 0:20:47- Next, whisk the double cream.
0:20:53 > 0:20:55- I'll whisk it - to the soft peak stage.
0:20:57 > 0:20:59- I don't want to overdo it.
0:21:13 > 0:21:17- Next, I'll whisk the egg whites - to the soft peak stage.
0:21:25 > 0:21:30- Everything's ready, so I'll now - add the custard to the puree.
0:21:30 > 0:21:35- A bavarois is a creamy dessert - which is set with gelatine.
0:21:40 > 0:21:43- It's different from panna cotta.
0:21:44 > 0:21:48- The cream is boiled in a panna cotta - but not in a bavarois.
0:21:49 > 0:21:50- Next, add the cream.
0:21:50 > 0:21:55- Fold it into the mixture very - carefully to keep the air in there.
0:22:01 > 0:22:03- Finally, the egg whites.
0:22:04 > 0:22:07- All the air in here - keeps the dessert nice and light.
0:22:11 > 0:22:13- Make sure you mix it thoroughly.
0:22:16 > 0:22:18- There we are.
0:22:18 > 0:22:22- The bavarois is ready to go - into the rings to be left to set.
0:22:33 > 0:22:35- There we are.
0:22:36 > 0:22:40- Refrigerate for five to six hours - until they're firm.
0:22:41 > 0:22:45- The full recipes are available - on the website or by writing to us.
0:23:00 > 0:23:04- There we are - a light dessert - called pea bavarois.
0:23:07 > 0:23:09- Mm!
0:23:11 > 0:23:12- It's an unusual recipe.
0:23:13 > 0:23:15- It's a sweet, light dessert.
0:23:15 > 0:23:19- If you have a glut of peas growing - in your garden, try this recipe.
0:23:21 > 0:23:22- Very nice.
0:23:46 > 0:23:48- S4C subtitles by Eirlys A Jones
0:23:48 > 0:23:49- .