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0:00:19 > 0:00:23- The finest ingredients - from the land and seas of Wales...
0:00:23 > 0:00:26- ..are the stars of this series.
0:00:27 > 0:00:31- After a week in a dark, hot kitchen, - I'm happy to get out...
0:00:32 > 0:00:37- ..and travel across Wales seeking - inspiration and cooking outdoors.
0:00:39 > 0:00:43- You can't beat - fresh food and fresh air.
0:00:45 > 0:00:47- Welcome to Cegin Bryn - Tir A Mor.
0:00:52 > 0:00:56- In this programme, I fish with - two great anglers in Pwllheli...
0:00:57 > 0:00:59- ..I cook asparagus - in my open air kitchen...
0:01:00 > 0:01:03- ..and I prepare - a very special treacle tart.
0:01:05 > 0:01:09- First, I head to my kitchen - to cook aromatic spare ribs.
0:01:09 > 0:01:14- Pork Spare Ribs
0:01:14 > 0:01:19- First, place three racks of pork - spare ribs in a pan of cold water.
0:01:19 > 0:01:21- It's important to use cold water.
0:01:22 > 0:01:24- Add some salt to the pan...
0:01:27 > 0:01:29- ..plus a cinnamon stick.
0:01:30 > 0:01:33- Snap the cinnamon stick in half.
0:01:34 > 0:01:37- Finally, add some black pepper - and some star anise.
0:01:43 > 0:01:45- Turn up the heat...
0:01:47 > 0:01:49- ..and simmer for 20 minutes.
0:01:53 > 0:01:56- While the ribs cook, - I'll prepare the marinade.
0:01:58 > 0:02:00- I'll mix it in a bowl.
0:02:00 > 0:02:01- Honey.
0:02:02 > 0:02:03- Soy sauce.
0:02:05 > 0:02:06- Hoisin sauce.
0:02:11 > 0:02:12- Sesame oil.
0:02:13 > 0:02:15- Not too much.
0:02:15 > 0:02:17- It's really strong.
0:02:18 > 0:02:20- Dried chilli flakes.
0:02:23 > 0:02:24- Five spice powder.
0:02:27 > 0:02:29- That's enough.
0:02:31 > 0:02:32- The juice of one lime.
0:02:36 > 0:02:38- The marinade is ready.
0:02:39 > 0:02:43- The ribs have been - simmering in the pan for 20 minutes.
0:02:43 > 0:02:46- I'll now cover the ribs - in the marinade.
0:02:46 > 0:02:50- It's important - to chill it in the fridge overnight.
0:03:09 > 0:03:12- These ribs have chilled overnight.
0:03:12 > 0:03:18- I'll cook them in a 160 degree oven - for around half an hour.
0:03:27 > 0:03:31- Serve the ribs with spring onions, - cashew nuts and a lime.
0:03:38 > 0:03:42- If you could smell this, - you'd be as happy as me.
0:03:43 > 0:03:45- It looks perfect.
0:03:46 > 0:03:48- Place the ribs on a board.
0:03:57 > 0:03:58- There we are.
0:03:58 > 0:04:00- Slow-cooked pork spare ribs.
0:04:01 > 0:04:03- They're very tasty and very cheap.
0:04:04 > 0:04:05- Wonderful.
0:04:26 > 0:04:28- The last time I was in Pwllheli...
0:04:29 > 0:04:32- ..I went out in a boat - to catch scallops out at sea.
0:04:32 > 0:04:35- Today, I hope to catch fish - off dry land...
0:04:36 > 0:04:39- ..with a little help - from two local women.
0:05:04 > 0:05:07- Pwllheli beach - at 6.30 in the morning.
0:05:07 > 0:05:10- I'm half-asleep - but I hope the fish are awake.
0:05:17 > 0:05:22- Two members of the Wales Ladies Fly - Fishing Team are here to help me.
0:05:22 > 0:05:25- Enid Edwards and Marian Davies.
0:05:31 > 0:05:33- We've got a lot of kit here.
0:05:33 > 0:05:34- What's that?
0:05:34 > 0:05:36- It's a stand to hold the rod.
0:05:37 > 0:05:40- So when you go fishing, - you don't hold anything?
0:05:40 > 0:05:43- No - we settle down on our chairs.
0:05:43 > 0:05:46- You have chairs - and a stand to hold your rod.
0:05:47 > 0:05:51- Yes, so we just keep an eye - on the tip of the fishing rod.
0:05:53 > 0:05:55- I borrowed this.
0:05:57 > 0:05:59- Turn it up. That's right.
0:06:00 > 0:06:02- Do you go fishing every day?
0:06:02 > 0:06:06- Not every day, - but I do go fishing regularly.
0:06:06 > 0:06:07- As often as I can.
0:06:07 > 0:06:09- How long have you been fishing?
0:06:09 > 0:06:11- How long have you been fishing?- - For years.
0:06:12 > 0:06:14- How long have you been fishing?
0:06:15 > 0:06:17- Since I met my husband, in 1988.
0:06:17 > 0:06:19- He was a keen angler.
0:06:19 > 0:06:22- If he wasn't working, - he was out fishing.
0:06:22 > 0:06:24- That's how I started.
0:06:24 > 0:06:26- Do you eat your catch?
0:06:26 > 0:06:29- No. I only like smoked trout - and smoked salmon.
0:06:30 > 0:06:31- The expensive stuff!
0:06:32 > 0:06:33- Pwllheli's posh!
0:06:35 > 0:06:38- Why are you cutting off - the heads and tails?
0:06:38 > 0:06:39- To release the odour.
0:06:48 > 0:06:50- Feed it through.
0:06:52 > 0:06:54- This is to hide the hook?
0:06:54 > 0:06:55- Yes.
0:06:57 > 0:06:58- Push it all the way up.
0:07:04 > 0:07:06- Make sure the hook's out.
0:07:06 > 0:07:07- There we are.
0:07:08 > 0:07:10- Make sure the hook's clear.
0:07:13 > 0:07:15- Next, you need some elastic.
0:07:19 > 0:07:23- Hold the hook and wrap the elastic - around the bait.
0:07:26 > 0:07:28- MUSIC
0:07:41 > 0:07:43- I cast my line, so what now?
0:07:44 > 0:07:45- Just wait?
0:07:45 > 0:07:47- Yes.
0:07:49 > 0:07:50- For how long? An hour?
0:07:50 > 0:07:54- No, for around 15 minutes, - then we'll change bait.
0:07:55 > 0:07:59- The scent of the fish on the hook - will fade in that time.
0:07:59 > 0:08:02- That's why - we have to change the bait.
0:08:02 > 0:08:05- We'll sit here and wait - for 15 minutes.
0:08:05 > 0:08:09- This is a world away - from my busy kitchen in London.
0:08:12 > 0:08:14- I enjoy fishing.
0:08:14 > 0:08:16- What do you enjoy about it?
0:08:16 > 0:08:18- The thrill of competition?
0:08:18 > 0:08:20- Yes, and the challenge.
0:08:20 > 0:08:22- I love being outdoors too.
0:08:24 > 0:08:27- It's relaxing to be outside, - in the fresh air...
0:08:28 > 0:08:31- ..even if it's blowing a gale - and raining.
0:08:31 > 0:08:33- It's nice to be outside.
0:08:33 > 0:08:35- How long have you been fly fishing?
0:08:35 > 0:08:37- How long have you been fly fishing?- - For around 25 years.
0:08:38 > 0:08:39- Oh, OK.
0:08:40 > 0:08:41- You know your stuff then!
0:08:43 > 0:08:47- You always learn something. - You never know it all.
0:08:47 > 0:08:51- Moc Morgan would say - only a fool thinks he knows it all.
0:08:51 > 0:08:53- That's very true.
0:08:53 > 0:08:55- You compete all over Britain.
0:08:56 > 0:09:00- Have you got some stories - about the ones that got away?
0:09:01 > 0:09:03- What happens on these fishing trips?
0:09:03 > 0:09:04- What happens on these fishing trips?- - We get lost!
0:09:05 > 0:09:07- What, you don't find the lakes?
0:09:07 > 0:09:09- What, you don't find the lakes?- - We find them eventually.
0:09:09 > 0:09:13- I have a sat nav in the car - and Enid is my navigator...
0:09:13 > 0:09:16- ..but no matter where we go, - we get lost.
0:09:16 > 0:09:20- We're too busy talking - to realize we've gone wrong.
0:09:31 > 0:09:33- After a while on the beach...
0:09:33 > 0:09:35- ..I tried my luck - spinning off the rocks.
0:09:39 > 0:09:41- Hey-hey!
0:09:43 > 0:09:47- I've caught a mackerel, - although I was after bream.
0:09:47 > 0:09:49- Never mind.
0:09:49 > 0:09:51- I've caught it now...
0:09:51 > 0:09:53- ..so I'll cook it later.
0:09:53 > 0:09:56- There's nothing better - than fresh mackerel.
0:10:01 > 0:10:03- Hello! I caught a fish.
0:10:03 > 0:10:04- Well done!
0:10:05 > 0:10:07- Have you caught anything?
0:10:07 > 0:10:08- Have you caught anything?- - No - nothing.
0:10:10 > 0:10:12- It's time to get cooking.
0:10:12 > 0:10:14- Lovely!
0:10:19 > 0:10:21- For my next recipe, - I'll cook a sea bream.
0:10:22 > 0:10:26- I didn't catch one today, - so I bought one locally.
0:10:26 > 0:10:29- I'll cook the mackerel I did catch - a little later.
0:10:30 > 0:10:31- I'll cook it whole...
0:10:31 > 0:10:36- ..and serve it with a grapefruit, - lime and orange dressing.
0:10:36 > 0:10:38- First, I must prepare the fish.
0:10:38 > 0:10:41- Cut off the tail, using scissors.
0:10:44 > 0:10:45- Cut off all the fins.
0:10:50 > 0:10:55- It's important to do that because - the fins burn as we cook the fish.
0:10:55 > 0:10:59- Cut off anything which will burn - before the meat is cooked.
0:11:00 > 0:11:01- Next, remove the head.
0:11:01 > 0:11:06- A lot of people don't like cooking - whole fish and seeing the eyes.
0:11:07 > 0:11:08- I'll cut off the head.
0:11:09 > 0:11:10- Use a good knife for this.
0:11:11 > 0:11:12- Push it through the bone.
0:11:17 > 0:11:19- This is thyme.
0:11:22 > 0:11:24- I'll also use some wild fennel.
0:11:25 > 0:11:27- This fennel grows locally.
0:11:29 > 0:11:34- Score the skin, through to the meat, - to make sure the skin doesn't curl.
0:11:34 > 0:11:36- Season it.
0:11:39 > 0:11:40- Add a little oil.
0:11:43 > 0:11:45- Make sure the pan's hot.
0:11:48 > 0:11:50- In goes the fish.
0:11:52 > 0:11:56- I'll prepare the dressing - while the fish cooks.
0:11:58 > 0:11:59- I'll use a grapefruit.
0:12:11 > 0:12:13- Pull out some segments.
0:12:16 > 0:12:19- Do the same thing with an orange.
0:12:19 > 0:12:20- Remove the skin.
0:12:25 > 0:12:27- Segment a lime in the same way.
0:12:29 > 0:12:31- Add sugar...
0:12:32 > 0:12:33- ..salt...
0:12:34 > 0:12:35- ..and black pepper.
0:12:38 > 0:12:40- Before I add the oil...
0:12:40 > 0:12:43- ..it's important - to break up the fruit.
0:12:48 > 0:12:51- Add olive oil very slowly.
0:12:53 > 0:12:55- I'll add basil to the dressing.
0:12:56 > 0:12:58- I'll use whole, small leaves.
0:12:59 > 0:13:00- In they go.
0:13:03 > 0:13:04- Mix well.
0:13:04 > 0:13:07- Let it sit while the fish cooks.
0:13:13 > 0:13:15- It's ready to be turned over.
0:13:15 > 0:13:17- I hope there's colour on it.
0:13:18 > 0:13:19- That's perfect.
0:13:20 > 0:13:23- As you can see, - the skin is nice and crispy.
0:13:24 > 0:13:28- I can't forget - the fresh mackerel I caught earlier.
0:13:30 > 0:13:32- Season the fish - and cook it in the pan.
0:13:59 > 0:14:00- Would you like to taste it?
0:14:00 > 0:14:02- Would you like to taste it?- - Yes.
0:14:02 > 0:14:04- I caught this mackerel.
0:14:04 > 0:14:06- Yes, and we didn't catch a thing!
0:14:11 > 0:14:13- Is it alright? Not alright?
0:14:13 > 0:14:14- Is it alright? Not alright?- - Yes.
0:14:15 > 0:14:16- You don't eat fish, do you?
0:14:16 > 0:14:18- You don't eat fish, do you?- - No, but that's lovely.
0:14:18 > 0:14:20- I'll have some more, please.
0:14:20 > 0:14:21- I'll have some more, please.- - Try the sea bream too.
0:14:27 > 0:14:31- Which do you prefer - - the mackerel or the sea bream?
0:14:31 > 0:14:33- I like them both.
0:14:33 > 0:14:35- They taste very different.
0:14:35 > 0:14:37- Very nice.
0:14:38 > 0:14:39- It was a team effort.
0:14:39 > 0:14:41- Hang on! A team effort?
0:14:41 > 0:14:43- I caught it and I cooked it!
0:14:43 > 0:14:45- I caught it and I cooked it!- - Team effort. I'll wash up.
0:14:45 > 0:14:47- Alright then.
0:14:55 > 0:14:55- .
0:15:00 > 0:15:00- Subtitles
0:15:00 > 0:15:02- Subtitles- - Subtitles
0:15:04 > 0:15:07- Next, I'll cook - in my open air kitchen.
0:15:07 > 0:15:10- This is asparagus - with duck egg dressing.
0:15:10 > 0:15:14- First, boil two duck eggs - for four minutes.
0:15:15 > 0:15:19- Asparagus With Duck Egg Dressing
0:15:19 > 0:15:23- While the eggs cook, - I'll prepare the dressing.
0:15:24 > 0:15:26- It's really simple.
0:15:29 > 0:15:31- I'll use two types of mustard.
0:15:32 > 0:15:34- Dijon...
0:15:35 > 0:15:37- ..and English.
0:15:41 > 0:15:43- White wine vinegar.
0:15:46 > 0:15:48- Oil.
0:15:50 > 0:15:51- Salt...
0:15:53 > 0:15:54- ..and pepper.
0:15:56 > 0:15:57- Give it a stir...
0:16:03 > 0:16:05- ..then shake it in the jar.
0:16:09 > 0:16:10- There we are.
0:16:10 > 0:16:12- The dressing is ready.
0:16:17 > 0:16:19- The eggs have had four minutes.
0:16:21 > 0:16:22- Out they come.
0:16:27 > 0:16:29- Next, with a chef's hands...
0:16:34 > 0:16:37- ..I'll peel the eggs - whilst they're hot.
0:16:43 > 0:16:46- It's important - to cook the asparagus quickly.
0:16:46 > 0:16:48- Snap off the lower section.
0:16:51 > 0:16:53- You can't eat this part.
0:16:53 > 0:16:56- Add lots of salt - to a pan of boiling water.
0:16:57 > 0:17:03- Salt enhances the taste of asparagus - and it helps preserve the colour.
0:17:05 > 0:17:10- Put the asparagus in the water - and boil for three to four minutes.
0:17:13 > 0:17:16- That gives me plenty of time - to prepare the dressing.
0:17:17 > 0:17:21- Slice the eggs - whilst they're still warm.
0:17:22 > 0:17:25- The warm, runny yolks - should flow out.
0:17:25 > 0:17:27- I hope the yolk oozes out.
0:17:29 > 0:17:32- That's what gives us the dressing.
0:17:32 > 0:17:35- It's important - that the egg whites are cooked...
0:17:36 > 0:17:37- ..and the yolks are runny.
0:17:38 > 0:17:39- That's perfect.
0:17:40 > 0:17:42- Cut up the eggs in the bowl.
0:17:46 > 0:17:48- Add some dressing to the eggs.
0:17:53 > 0:17:55- To add colour to the dressing...
0:18:00 > 0:18:02- ..I'll use some parsley.
0:18:03 > 0:18:07- It's important to add the parsley - at the last minute.
0:18:07 > 0:18:09- The eggs are still warm...
0:18:09 > 0:18:14- ..so if I added the parsley too soon - you'd lose that green colour.
0:18:19 > 0:18:22- Hopefully, the asparagus is ready.
0:18:28 > 0:18:30- Season the asparagus.
0:18:31 > 0:18:32- Add a bit of oil.
0:18:35 > 0:18:36- We're ready to serve.
0:18:39 > 0:18:42- Spoon the duck egg dressing - over the asparagus.
0:18:47 > 0:18:49- Asparagus with duck egg dressing.
0:18:50 > 0:18:52- It looks great.
0:19:04 > 0:19:05- There we are.
0:19:06 > 0:19:08- Two perfect ingredients.
0:19:08 > 0:19:13- Treacle Tart
0:19:13 > 0:19:16- This is a treacle tart recipe.
0:19:16 > 0:19:21- I'll use this chilled, sweet pastry - which I prepared earlier.
0:19:23 > 0:19:24- Roll it out.
0:19:28 > 0:19:30- It's important to work quickly.
0:19:31 > 0:19:33- Line the flan tin with pastry.
0:19:42 > 0:19:43- Press it into the edges.
0:19:46 > 0:19:48- Next, I need some greaseproof paper.
0:19:53 > 0:19:55- In go the baking beans.
0:20:00 > 0:20:03- Chill it in the fridge - for at least 20 minutes.
0:20:14 > 0:20:17- The pastry has chilled - for the required time...
0:20:17 > 0:20:21- ..so it's time to bake it - at 180 degrees for 20 minutes.
0:20:27 > 0:20:32- While the pastry case cooks, - I'll prepare the treacle filling.
0:20:32 > 0:20:34- First, some soda bread.
0:20:35 > 0:20:37- In it goes.
0:20:40 > 0:20:45- Add some ground almonds - and create some breadcrumbs.
0:20:45 > 0:20:48- Turn on the machine and mix well.
0:20:57 > 0:20:59- Next...
0:21:00 > 0:21:02- ..crack two eggs into a bowl.
0:21:08 > 0:21:09- Double cream.
0:21:11 > 0:21:12- In it goes.
0:21:14 > 0:21:16- The star of the recipe - is golden syrup.
0:21:19 > 0:21:21- Mix it well.
0:21:22 > 0:21:23- In it goes.
0:21:26 > 0:21:27- Give it a good mix.
0:21:39 > 0:21:42- A treacle tart - should be dense and rich.
0:21:42 > 0:21:46- That's why we'll store it - in the fridge overnight.
0:21:48 > 0:21:51- Here's one which has already been - in the fridge.
0:21:51 > 0:21:55- As you can see, - the colour is totally different.
0:21:55 > 0:21:59- The air has gone out of the mixture - and it's become thick.
0:22:06 > 0:22:11- When the pastry has cooked, remove - the beans and bake until golden.
0:22:16 > 0:22:19- Brush beaten egg on the crust - to seal any holes.
0:22:23 > 0:22:26- Pour the mixture - into the pastry case...
0:22:27 > 0:22:30- ..and bake - in a 160 degree oven for 30 minutes.
0:22:46 > 0:22:49- The treacle tart is ready.
0:22:50 > 0:22:53- All that's left to do now - is wait for it to cool...
0:22:54 > 0:22:55- ..before I eat it.
0:22:56 > 0:22:58- It's going to be a long wait!
0:23:14 > 0:23:19- Further information is available - on the website or by writing to us.
0:23:48 > 0:23:50- S4C subtitles by Eirlys A Jones
0:23:50 > 0:23:51- .