Rhaglen 5 Cegin Bryn

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-I know very few people

-who don't like peas.

-Those sweet, green pearls

-remind me of my childhood.

-I cook peas

-in several different ways...

-..but they're almost perfect

-straight from the pod.

-Welcome to Cegin Bryn.

-You can use

-almost every part of the pea plant.

-You use the peas for supper, pods

-make a great stock to add to soup...

-..and pea shoots

-freshen up a green salad.

-In this programme, I cook fresh peas

-on a North Wales hill farm...

-..and I cook a three course meal,

-including a unique pea bavarois.

-Some people will think I'm crazy

-to put peas in a dessert...

-..but it makes sense to me and

-I hope it'll make sense to you too.

-Peas

-First, I head to an allotment

-bathed in sunshine...

-..to prepare a pea and bacon salad.

-Pea And Bacon Salad

-I'll cook the starter

-on the allotment.

-I'll use peas

-to prepare a pea and bacon salad.

-First, I'll fry some bacon lardons.

-Put some oil in the pan.

-In go the bacon lardons.

-I'll cook these until

-they're golden brown and crispy.

-While the meat cooks,

-I'll chop some shallots.

-I'll chop them quite finely.

-The bacon lardons are ready.

-They're nice and crispy

-and they're a good colour.

-I'll add the shallots.

-I'll give it a good stir...

-..and turn off the heat.

-I'll let it cool.

-The heat which is already in the pan

-will cook the shallots.

-I don't want them to be too soft.

-I need to keep that texture.

-It's ready and it smells great.

-While it cools, I'll prepare

-a simple vinaigrette dressing.

-I need a dressing which will

-cut through the bacon fat.

-First, some mustard.

-I'll use two types of mustard -

-English and French, Dijon mustard.

-Add some white vinegar...

-..some oil and some seasoning.

-Give it a good stir.

-I'll pour the vinaigrette

-into the pan.

-That's plenty.

-Next, add the peas.

-Mix it all together.

-The heat in the pan

-will warm the peas.

-This is a warm salad rather than

-a cold salad or a hot salad.

-Next, I'll add some marjoram.

-I think marjoram and peas

-make a perfect combination...

-..second only to peas and mint.

-Stir it well.

-To turn this into a salad,

-I'll add some pea shoots.

-Pea shoots are the leaves

-of pea plants.

-They're fine to eat.

-They taste like peas.

-People rarely use pea shoots.

-You can use any leaves for

-this salad, including watercress.

-Whatever you use,

-make sure it has a strong flavour.

-Finally, spoon the pea, shallot,

-marjoram and bacon mixture...

-..onto the leaves.

-Mix well.

-Serve the pea and bacon salad

-in a bowl.

-In it all goes.

-The starter of my three course

-pea meal is a simple recipe.

-Pea and bacon salad.

-Now for the main course.

-Pea risotto

-with mint and roast lamb.

-Pea Risotto And Lamb Fillet

-Pour oil in a warm pan.

-Season the meat.

-In the pan it goes.

-You need to hear a sizzle when

-the meat goes into that hot pan.

-I'll turn the meat.

-It's important to get the meat

-nice and brown.

-You can use any cut of lamb.

-Once it's cooked, let it relax.

-The meat is ready for the oven.

-Cook it for four to five

-minutes at 180 degrees.

-Next, prepare the peas

-for the risotto.

-You can use frozen peas but

-you can't beat sweet, fresh peas...

-..when they're in season.

-We'll use the pea pods

-for this recipe.

-Put the pods in a pan

-then add water and a pinch of salt.

-Bring it to the boil,

-simmer for around 20 minutes...

-..then turn off the heat.

-You end up with pea stock.

-Pea pods are usually discarded...

-..but you can use them

-to make a strong pea stock...

-..to use in the risotto.

-Next, finely chop a banana shallot.

-The shallot must be

-as fine as risotto rice.

-I think the meat is ready

-to come out of the oven.

-I'll put the meat on a plate...

-..and let it relax.

-Now for the risotto.

-Melt the butter in a pan

-but you don't want any colour on it.

-In go the chopped shallots.

-Add some white wine.

-Add a handful of risotto rice.

-Before adding any stock, make sure

-all the wine has been absorbed.

-I'm now ready to add the stock.

-It's important

-to add the stock gradually.

-You must stand above the pan

-and stir the risotto.

-If you don't stir the rice

-as it simmers...

-..the rice and the liquid

-won't combine.

-It's important to cook the starch

-out of the rice.

-I'm nearly ready

-to add the peas to the risotto.

-I made one of the best risottos

-I've tasted and cooked...

-..when I worked at Le Gavroche.

-It was made using champagne only -

-no stock at all.

-It contained shallots, rice

-and champagne.

-I then added lots of parmesan

-at the end.

-It tasted wonderful.

-I've only cooked it once and tasted

-it once but I still remember it.

-The rice is nearly ready.

-It's time to add the raw peas.

-I want the peas

-to cook in the risotto.

-If you make a pea risotto...

-..it's important

-to cook the peas in the rice.

-If you cook them in water,

-you lose the flavour.

-Cooking is all about flavour.

-There we are. The rice is ready.

-I'll turn off the heat

-and add parmesan to the risotto.

-Butter will give it a nice richness.

-It's coming together and the butter

-is giving it a nice shine.

-Finally, I'll add some mint.

-Peas, mint and lamb

-are a perfect combination.

-Mint adds freshness and it lifts

-the flavour of the risotto.

-It smells really good.

-There we are. The risotto is ready.

-There it is -

-pea and mint risotto and lamb.

-For me,

-that's a perfect plate of food.

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-Between the old Bryn slate quarry

-and Llanllechid, near Bethesda...

-..there's a pretty special

-family farm.

-It's where Chris Jones grows peas

-and much more...

-..using traditional methods.

-You grow everything on the farm.

-How do you farm the land?

-We grow everything from seeds.

-We plant by hand.

-We only use a tractor to plough the

-land in preparation for planting.

-We produce everything from a seed

-to the fully-grown vegetable.

-Do you sell your vegetables locally?

-Do you sell your vegetables locally?

-

-Yes, around the local houses.

-We sell boxes

-of seasonal vegetables.

-We sell to people

-up to 20 miles from the farm.

-No further than that.

-We aim to pick the vegetables

-on Wednesday mornings...

-..and get the boxes out to customers

-by the end of the day.

-You pick them and sell them

-on the same day. Wow!

-Chris, we're in the greenhouse

-and you grow from seeds here.

-Yes. The process starts here.

-You could grow them in here,

-couldn't you?

-No.

-The land's important to the flavour.

-You start everything off in here,

-then you plant them outside.

-Does it improve the flavour?

-Does it improve the flavour?

-

-Yes.

-Different soil

-gives you a different flavour.

-Here you see mangetout, two rows

-of peas and four rows of beans.

-I love peas.

-I enjoy eating them raw.

-Do you sell a lot of peas?

-Do you sell a lot of peas?

-

-Yes.

-All year round?

-All year round?

-

-Mainly when they're in season.

-If you have a huge glut of peas,

-do you freeze them?

-Yes, we freeze them and we put them

-in the boxes out of season.

-People are surprised

-to see fresh peas in their boxes.

-That's how we sell fresh peas

-out of season.

-Is picking peas hard work?

-Yes.

-Hence the bucket!

-Hence the bucket!

-

-Yes. Get to work!

-When I picked peas

-with my granddad...

-..we ate more peas in the garden

-than we took home for my grandma!

-Chris, it's time to cook -

-my favourite bit!

-You grow them and I cook them.

-You grow them and I cook them.

-

-I can't wait.

-I'll cook the peas we picked

-on the barbecue.

-Have you seen this before?

-Have you seen this before?

-

-No, never.

-They take

-three to four minutes to cook.

-The same time as they take to boil.

-The colour tells you

-when to turn them.

-Yes, plus this side of the pod

-looks wet.

-It's a bit charred

-but that doesn't matter.

-It's the pods, not the peas,

-which are charred.

-Turn them all.

-They're nearly ready.

-How do you know the peas

-are ready to be picked?

-How can you tell?

-The weather is really important.

-It's cloudy today, and ideally

-you pick peas on chilly days.

-We never pick them

-when the sun's hot.

-We pick them either

-at six in the morning or at dusk.

-It cools at those times.

-You work with nature.

-Yes. We're at God's mercy out here.

-Yes. We're at God's mercy out here.

-

-Top tip.

-He's the boss.

-These are ready,

-so we'll let them cool.

-I then want you to shell the peas

-and put them in that bowl.

-Next, I'll cook a lettuce

-on the barbecue.

-The reason I'm cooking it is I want

-a barbecue flavour on the plate.

-I'll cut it in half.

-They've been cooking lettuce

-in France for years.

-In Southern France, when a lettuce

-gets old, they cook it.

-Cooking lettuce

-brings out its flavour.

-Salt, pepper and oil.

-Put it straight on the barbecue

-and give it some colour.

-I'll chop some mint

-and add it to some yoghurt.

-Spread the yoghurt on the board.

-On goes the lettuce...

-..and the ham.

-Finally, the star of the show.

-The yoghurt

-stops the peas rolling around.

-Peas stick to it!

-Peas stick to it!

-

-Yes, just like glue.

-The peas are on there and for a

-final touch, add some pea shoots.

-There we are - a pea, lettuce, mint

-and Carmarthen ham salad.

-It's very simple.

-The peas are still warm and

-they're cooked in their own juices.

-The sweet peas work really well

-with the salty meat.

-Those are really great colours.

-Yes - it looks good.

-Would you like to taste it?

-Would you like to taste it?

-

-Yes, please.

-Mm! Bellissimo.

-Ah! Italian?

-We're sat in a field

-but we've created a great dish.

-The produce is good

-and that's vital.

-Thank you.

-Thank you.

-

-No problem. Thank you.

-Pea Bavarois

-A dessert made with peas.

-I'm going to make a pea bavarois.

-First, I'll cook some fresh peas.

-Add some sugar.

-Peas are naturally sweet

-but not sweet enough for a dessert.

-Add water, bring it to the boil

-and simmer until the peas are soft.

-Then, put them in a food processor

-and create a sweet pea puree.

-The pea puree is ready.

-I'll pass the puree through a sieve

-to make sure it contains no lumps.

-The next step is to make a custard.

-Pour milk into a pan

-and bring it to the boil.

-I'll use the yolks and the whites

-of two eggs in the custard.

-I'll add the whites

-at the last minute.

-Add sugar to the yolks.

-Whisk it well.

-The milk has come to the boil.

-Pout it onto the egg yolks.

-Whisk it again,

-then return it to the pan.

-Turn down the heat

-and cook the eggs slowly.

-It's important to cook it slowly...

-..or you'll end up

-with scrambled egg in your custard.

-I'll add gelatine to the custard.

-This will set the bavarois.

-I soaked these gelatine leaves

-in cold water.

-Squeeze out all the water.

-The gelatine has dissolved,

-so the custard is ready.

-Next, whisk the double cream.

-I'll whisk it

-to the soft peak stage.

-I don't want to overdo it.

-Next, I'll whisk the egg whites

-to the soft peak stage.

-Everything's ready, so I'll now

-add the custard to the puree.

-A bavarois is a creamy dessert

-which is set with gelatine.

-It's different from panna cotta.

-The cream is boiled in a panna cotta

-but not in a bavarois.

-Next, add the cream.

-Fold it into the mixture very

-carefully to keep the air in there.

-Finally, the egg whites.

-All the air in here

-keeps the dessert nice and light.

-Make sure you mix it thoroughly.

-There we are.

-The bavarois is ready to go

-into the rings to be left to set.

-There we are.

-Refrigerate for five to six hours

-until they're firm.

-The full recipes are available

-on the website or by writing to us.

-There we are - a light dessert

-called pea bavarois.

-Mm!

-It's an unusual recipe.

-It's a sweet, light dessert.

-If you have a glut of peas growing

-in your garden, try this recipe.

-Very nice.

-S4C subtitles by Eirlys A Jones

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