0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:22 > 0:00:24- During this series...
0:00:25 > 0:00:28- ..I travel across Wales - to find our finest ingredients.
0:00:28 > 0:00:30- It looks good.
0:00:31 > 0:00:35- I'll also meet some enthusiastic - and talented people.
0:00:36 > 0:00:39- From sea to mountain, - there's something for everyone.
0:00:42 > 0:00:43- I caught a fish!
0:00:44 > 0:00:47- Welcome to Cegin Bryn Tir A Mor.
0:00:51 > 0:00:55- In this programme, - the Plas Lima bees get me buzzing...
0:00:56 > 0:01:00- ..the world is my oyster - in the rain in Lleyn...
0:01:01 > 0:01:04- ..I make an amazing pavlova - in the kitchen...
0:01:05 > 0:01:09- ..but let's start - with roasted ham with broccoli.
0:01:09 > 0:01:14- Roasted Ham With Sprouting Broccoli
0:01:14 > 0:01:17- I'll use a ham hock for this recipe.
0:01:17 > 0:01:20- It's already been salted and washed.
0:01:21 > 0:01:23- Place it in a pan of cold water.
0:01:25 > 0:01:30- Add some black peppercorns - and some peeled garlic cloves.
0:01:31 > 0:01:32- Cut a carrot in half.
0:01:36 > 0:01:40- Cut a celery stick in half - and add it to the pot.
0:01:42 > 0:01:43- Cut an onion in half.
0:01:47 > 0:01:49- I'll add some sprigs of thyme too.
0:01:49 > 0:01:51- Everything is kept chunky.
0:01:51 > 0:01:54- Turn on the heat under the ham...
0:01:56 > 0:02:00- ..bring it to the boil - and simmer for three to four hours.
0:02:02 > 0:02:06- Cook it until the bone - slides out easily from the meat.
0:02:06 > 0:02:09- Don't add salt. - The ham hock has been salted.
0:02:18 > 0:02:23- This ham has cooked for three hours - and it's had time to cool.
0:02:26 > 0:02:30- Once the water is cool enough - for you to handle the ham...
0:02:30 > 0:02:32- ..pull it out
0:02:37 > 0:02:40- If you take out the ham - while the water's still hot...
0:02:41 > 0:02:45- ..even though it took three hours - to cook, it will dry out.
0:02:45 > 0:02:49- Leaving the hock in the water - until it's cooled...
0:02:49 > 0:02:51- ..helps stop the meat becoming dry.
0:02:56 > 0:02:58- Remove the skin but keep the fat.
0:02:59 > 0:03:01- Use a sharp knife for this.
0:03:02 > 0:03:05- Remove the skin - but leave the fat on the meat.
0:03:09 > 0:03:12- As I said, - this is a roasted ham recipe.
0:03:12 > 0:03:15- It's been boiled for three hours...
0:03:17 > 0:03:20- ..and it will now - be roasted in the oven.
0:03:22 > 0:03:25- The fat - will keep it nice and soft...
0:03:25 > 0:03:30- ..because it will melt into the meat - as you roast the ham.
0:03:31 > 0:03:32- Next, I'll add some cloves.
0:03:35 > 0:03:38- I'll stud the fat with cloves, - like this.
0:03:39 > 0:03:43- The flavour will penetrate the fat - and go into the meat.
0:03:46 > 0:03:49- Next, I'll prepare a simple glaze.
0:03:50 > 0:03:52- All you need is honey...
0:03:52 > 0:03:54- ..brown sugar...
0:03:55 > 0:03:57- ..and English mustard.
0:03:57 > 0:04:02- Mix it well - before you spread it over the ham.
0:04:04 > 0:04:05- On it goes.
0:04:07 > 0:04:10- Cook it in the oven at 180 degrees - for 20 minutes.
0:04:14 > 0:04:18- That gives me enough time - to prepare and cook the broccoli.
0:04:28 > 0:04:30- The roasted ham hock is ready.
0:04:38 > 0:04:39- Add salt to the broccoli.
0:04:44 > 0:04:46- Roasted ham with sprouting broccoli.
0:04:47 > 0:04:48- That's a meal for one.
0:04:49 > 0:04:51- I can eat all that, no problem!
0:05:17 > 0:05:22- All that glitters isn't gold - but sweet honey is liquid gold...
0:05:22 > 0:05:24- ..and it's perfect for cooking.
0:05:32 > 0:05:36- My journey begins in Pentrefoelas, - near Betws-y-coed...
0:05:36 > 0:05:39- ..with Gethin and Siwan Clwyd...
0:05:39 > 0:05:44- ..a father and daughter team - who have a handful of beehives.
0:05:47 > 0:05:51- Gethin and Siwan, what sparked - your interest in producing honey?
0:05:52 > 0:05:57- Going to markets in France and - seeing the man with the honey frame.
0:05:58 > 0:06:01- I thought, - "Wow! I'd like to do that."
0:06:01 > 0:06:03- How many years ago was that?
0:06:03 > 0:06:05- We've kept bees for four years.
0:06:07 > 0:06:09- There are three hives in this field.
0:06:09 > 0:06:12- Is this a good location - for creating honey?
0:06:13 > 0:06:16- Why did you choose - to put three beehives here?
0:06:16 > 0:06:18- There's a lot of food for them here.
0:06:19 > 0:06:24- We were surprised just how much food - there is for them in the village.
0:06:24 > 0:06:27- We're at 700 feet, - so we're quite high up.
0:06:27 > 0:06:29- Trees are good for nectar.
0:06:29 > 0:06:32- We tend to assume - bees need garden flowers.
0:06:32 > 0:06:35- Yes, and there are no flowers here.
0:06:35 > 0:06:39- That's why I'm surprised - you chose to put beehives here.
0:06:39 > 0:06:42- Sycamore trees - bring a lot of nectar in here.
0:06:43 > 0:06:46- Also, in early spring, - willow trees are great.
0:06:47 > 0:06:52- Do you keep beehives in - other locations around the village?
0:06:52 > 0:06:53- We started here.
0:06:53 > 0:06:56- A friend of ours lives nearby...
0:06:56 > 0:06:59- ..and she gave us permission - to use this field.
0:07:00 > 0:07:05- The family at Plas Lima, which is - just down the road from here...
0:07:05 > 0:07:10- ..invited us to put beehives there - because they have lots of flowers.
0:07:11 > 0:07:13- Do bees fly far to find nectar?
0:07:15 > 0:07:19- Apparently, they cover an area - of up to three miles.
0:07:20 > 0:07:24- Bees which produce heather honey - will fly even further.
0:07:24 > 0:07:26- So bees will go and search for food?
0:07:26 > 0:07:31- Yes, and when they find it - they tell all their friends.
0:07:33 > 0:07:35- Can I see inside a beehive?
0:07:36 > 0:07:38- I hope the bees will be happy.
0:07:38 > 0:07:41- They'll be fine. - We told them you were coming.
0:07:41 > 0:07:44- They'll be angry, in that case!
0:08:09 > 0:08:11- What are you doing now, Gethin?
0:08:12 > 0:08:15- I'm taking off the roof - so we can have a look at them.
0:08:16 > 0:08:17- This is an empty frame.
0:08:18 > 0:08:22- We start off with an empty frame - with wax on it.
0:08:23 > 0:08:26- The bees build up the wax, - as you'll see here.
0:08:28 > 0:08:29- Did they create all this?
0:08:29 > 0:08:30- Did they create all this?- - Yes.
0:08:31 > 0:08:33- Is this wax?
0:08:33 > 0:08:35- Is this wax?- - Yes - it's all wax.
0:08:36 > 0:08:38- They gather honey - and put it in there?
0:08:38 > 0:08:39- Yes.
0:08:40 > 0:08:44- There's honey coming into this one, - as you can see.
0:08:44 > 0:08:45- I can cut this one.
0:08:46 > 0:08:47- Look at that. It's honey.
0:08:49 > 0:08:53- Once they've processed the honey, - they cap it with wax.
0:08:55 > 0:08:57- Why do they cap the honey?
0:08:58 > 0:09:00- To save it for the winter.
0:09:00 > 0:09:03- To save it for the winter.- - But you steal it before the winter!
0:09:03 > 0:09:06- Yes. We're the baddies - who steal their honey.
0:09:10 > 0:09:12- Can you see that large bee?
0:09:12 > 0:09:14- It's much bigger than the others.
0:09:14 > 0:09:16- That's a male bee.
0:09:16 > 0:09:18- It's known as a drone honey bee.
0:09:18 > 0:09:22- Drones don't do anything - other than eat and procreate.
0:09:23 > 0:09:26- That's what my girlfriend - says about me!
0:09:26 > 0:09:29- She says all I do is sit around - and eat all day.
0:09:29 > 0:09:31- Drones have got the right idea.
0:09:31 > 0:09:32- Drones have got the right idea.- - What a life!
0:09:32 > 0:09:34- They have a lovely summer...
0:09:35 > 0:09:39- ..but at the end of September, the - drones get kicked out of the hive.
0:09:40 > 0:09:42- The other bees - won't let them return.
0:09:42 > 0:09:44- All the drones die.
0:09:45 > 0:09:48- That's a pollen store...
0:09:48 > 0:09:50- ..and this is honey.
0:09:52 > 0:09:54- They're almost black.
0:09:54 > 0:09:55- Yes.
0:09:57 > 0:09:59- Welsh honey bees are black.
0:09:59 > 0:10:03- Look closely at that frame - and you'll see lots of eggs.
0:10:05 > 0:10:07- Hold it there please, Bryn.
0:10:08 > 0:10:11- Look inside the cells - and you'll see the eggs.
0:10:12 > 0:10:17- That's how we know there's a queen - in the hive somewhere.
0:10:19 > 0:10:21- What colour - is the mark on the queen?
0:10:22 > 0:10:24- Yellow.
0:10:25 > 0:10:26- Here she is! Can you see her?
0:10:26 > 0:10:28- Here she is! Can you see her?- - There?
0:10:28 > 0:10:31- Yes. She's longer than the others.
0:10:31 > 0:10:32- What does she do, from day to day?
0:10:32 > 0:10:34- What does she do, from day to day?- - All she does is lay eggs.
0:10:35 > 0:10:37- What would happen if she died?
0:10:37 > 0:10:40- If we removed her from the hive...
0:10:41 > 0:10:44- ..they'd find a cell - which contained an egg.
0:10:44 > 0:10:48- They would actually find - more than one of those cells.
0:10:48 > 0:10:51- They'd then go on - to create an emergency queen.
0:10:52 > 0:10:57- They can only do this with a female - egg already laid by the old queen.
0:10:59 > 0:11:00- Thank you, Gethin.
0:11:00 > 0:11:02- I now know how honey is produced.
0:11:03 > 0:11:05- The process is fascinating.
0:11:05 > 0:11:06- Nature at its best.
0:11:07 > 0:11:09- Next, I want to cook with honey...
0:11:09 > 0:11:11- ..and taste it.
0:11:22 > 0:11:27- I'll prepare a dessert - using honey produced by your bees.
0:11:28 > 0:11:31- The finest honey in North Wales.
0:11:31 > 0:11:34- Yes, so this honey - came from this garden.
0:11:34 > 0:11:40- I'll cook a simple, quick recipe - using peaches.
0:11:40 > 0:11:42- First, cut out the stone.
0:11:47 > 0:11:49- Be careful when you do this.
0:11:57 > 0:12:01- Do you cook a lot with honey - or do you mainly eat it raw?
0:12:03 > 0:12:04- I prefer to eat it raw.
0:12:05 > 0:12:08- I like to taste - the natural flavour of the honey.
0:12:09 > 0:12:13- I'll boil it and I'll use - some raw honey at the end too.
0:12:15 > 0:12:18- Do you much honey when you cook?
0:12:18 > 0:12:21- Yes, I use honey - for sweetness and flavour.
0:12:22 > 0:12:24- Honey sweetens a dessert...
0:12:24 > 0:12:27- ..but it also - adds a different flavour.
0:12:28 > 0:12:32- I like adding honey - rather than sugar to some desserts.
0:12:33 > 0:12:35- In go the peaches to a warm pan.
0:12:37 > 0:12:40- I want the peaches - to brown a tiny bit.
0:12:41 > 0:12:44- I'll add lavender to the peaches.
0:12:44 > 0:12:47- It's fresh lavender, - so I don't need much.
0:12:47 > 0:12:49- Smell that.
0:12:49 > 0:12:50- It's really strong.
0:12:51 > 0:12:52- Turn down the heat.
0:12:53 > 0:12:54- Oh, yes.
0:12:54 > 0:12:56- Oh, yes.- - It's really strong.
0:12:59 > 0:13:03- I'll also add some lemon thyme.
0:13:04 > 0:13:08- Herbs and peaches - go extremely well together.
0:13:08 > 0:13:11- I'll add apple juice - but not a sweet one.
0:13:11 > 0:13:13- It needs to be quite sour.
0:13:15 > 0:13:17- In go the herbs.
0:13:21 > 0:13:23- I'll turn down the heat.
0:13:26 > 0:13:27- Add some honey.
0:13:32 > 0:13:36- The honey, apple juice and butter - will create a sauce.
0:13:36 > 0:13:38- That's what I'm aiming for.
0:13:40 > 0:13:42- It's important to boil the honey.
0:13:44 > 0:13:45- A knob of butter.
0:13:49 > 0:13:53- I'll turn off the heat - and let the butter melt.
0:14:02 > 0:14:04- I'll add some mascarpone.
0:14:05 > 0:14:09- You could use cream - but the peaches are still warm...
0:14:09 > 0:14:12- ..so the cream - would melt too quickly.
0:14:14 > 0:14:15- On goes the mascarpone.
0:14:31 > 0:14:33- Mm!
0:14:33 > 0:14:35- Nice? Can you taste the honey?
0:14:35 > 0:14:36- Nice? Can you taste the honey?- - Really nice.
0:14:36 > 0:14:40- It's important - to be able to taste the honey too.
0:14:40 > 0:14:43- Those peaches cooked quite quickly.
0:14:43 > 0:14:46- Yes. They taste different - when they're cooked.
0:14:47 > 0:14:49- The texture's different. It's nice.
0:14:49 > 0:14:53- The skin is easier to eat - when a peach is cooked.
0:14:54 > 0:14:57- The delicate flavour of the honey - is there too.
0:14:58 > 0:15:01- I'm sure the viewers want some too!
0:15:01 > 0:15:02- Don't you want any more?
0:15:03 > 0:15:05- I'll eat it all! It's so good.
0:15:05 > 0:15:06- .
0:15:10 > 0:15:10- Subtitles
0:15:10 > 0:15:12- Subtitles- - Subtitles
0:15:18 > 0:15:22- The sun doesn't always shine - when I cook at the seaside!
0:15:22 > 0:15:27- I'll shelter in the back of my car - from the rain of the Lleyn coast.
0:15:28 > 0:15:34- Oysters Lime And Ginger
0:15:35 > 0:15:38- The weather's so bad, - I can't cook on the beach.
0:15:38 > 0:15:42- I'll prepare the next recipe - in the back of my car.
0:15:42 > 0:15:44- This is oysters, lime and ginger.
0:15:45 > 0:15:48- It's a raw recipe - and first, I'll make the dressing.
0:15:49 > 0:15:52- Grate some fresh ginger into a bowl.
0:15:56 > 0:15:58- Add the zest of one lime.
0:16:02 > 0:16:04- I'll use the juice too.
0:16:07 > 0:16:08- In it goes.
0:16:10 > 0:16:11- Sugar.
0:16:15 > 0:16:17- Soy sauce.
0:16:19 > 0:16:21- Toasted sesame oil.
0:16:21 > 0:16:25- The toasted sesame used in the oil - gives it a strong flavour.
0:16:29 > 0:16:32- I also need - a thinly-sliced spring onion.
0:16:34 > 0:16:38- Mix it well and allow it to stand - for two to three minutes.
0:16:42 > 0:16:43- Now for the oyster.
0:16:47 > 0:16:49- It's important - to keep the oyster whole.
0:16:52 > 0:16:54- I don't want to - break the shell either.
0:16:55 > 0:16:58- Detach the oyster - from the shell.
0:17:04 > 0:17:06- This makes it easier to eat.
0:17:12 > 0:17:14- Turn the oyster over.
0:17:17 > 0:17:20- I'll serve the oyster - on a bed of seaweed.
0:17:20 > 0:17:24- Finally, spoon some dressing - over the oyster.
0:17:32 > 0:17:36- Add a sprig of coriander. - It goes well with ginger and lime.
0:17:36 > 0:17:40- There you go. Oyster lime and ginger - in the back of a car.
0:18:15 > 0:18:19- The next recipe - is raspberry and lemon curd pavlova.
0:18:19 > 0:18:22- First, prepare the meringue.
0:18:22 > 0:18:26- Raspberry And Lemon Curd Pavlova
0:18:26 > 0:18:28- I need the egg whites only.
0:18:32 > 0:18:33- Lower the whisk.
0:18:35 > 0:18:38- Gradually add caster sugar - to the egg whites.
0:18:48 > 0:18:52- Whisk it until it's firm enough - to give you soft peaks.
0:18:58 > 0:19:00- The egg whites have had enough time.
0:19:02 > 0:19:04- It holds its shape, as you can see.
0:19:05 > 0:19:06- That's important.
0:19:09 > 0:19:12- I'll bake the egg whites - on a baking tray.
0:19:14 > 0:19:19- First, put a few blobs of meringue - on the tray to hold down the paper.
0:19:36 > 0:19:37- In goes the meringue.
0:19:39 > 0:19:42- I only need it to be - half a centimetre deep.
0:19:43 > 0:19:47- I'll spread the meringue evenly - across the baking tray.
0:19:53 > 0:19:56- Bake it at 100 degrees - for three hours.
0:19:58 > 0:20:01- It will cook - and dry out at the same time.
0:20:04 > 0:20:05- Now for the lemon curd.
0:20:05 > 0:20:08- Break eggs into a bowl...
0:20:11 > 0:20:13- ..and add some sugar.
0:20:16 > 0:20:18- Next, the juice of four lemons.
0:20:23 > 0:20:25- Get all that juice in there.
0:20:27 > 0:20:28- Next, give it a whisk.
0:20:29 > 0:20:33- Break up the eggs and mix the sugar - and lemon juice thoroughly.
0:20:36 > 0:20:39- Heat a pan with a little bit - of water in the bottom.
0:20:42 > 0:20:46- It's important that the bowl - doesn't touch the water.
0:20:48 > 0:20:52- This is known as a bain-marie - in professional kitchens.
0:20:52 > 0:20:55- It's where you cook something - over hot water.
0:20:55 > 0:20:57- Add butter.
0:21:00 > 0:21:03- After around 20 minutes - of cooking over hot water...
0:21:05 > 0:21:07- ..you'll end up with lemon curd.
0:21:07 > 0:21:10- Once it's thickened, refrigerate it.
0:21:10 > 0:21:13- It always tastes better - the following day.
0:21:13 > 0:21:18- Cook it for 15 minutes to cook - the egg, then it goes in the fridge.
0:21:19 > 0:21:22- This lemon curd - has been refrigerated overnight.
0:21:23 > 0:21:26- This meringue has cooked and cooled.
0:21:28 > 0:21:32- I'll whip some double cream, - then add some icing sugar.
0:21:32 > 0:21:34- Not caster sugar, but icing sugar.
0:21:39 > 0:21:43- Place the meringue on a plate - or a piece of slate.
0:21:46 > 0:21:48- Spoon cream on the meringue.
0:21:50 > 0:21:51- Raspberries.
0:21:51 > 0:21:53- Lemon curd.
0:21:54 > 0:21:56- Another piece of meringue.
0:22:02 > 0:22:03- All done.
0:22:05 > 0:22:06- It looks good.
0:22:26 > 0:22:27- Mm!
0:22:33 > 0:22:34- Tasty.
0:22:35 > 0:22:36- The richness of the cream...
0:22:37 > 0:22:39- ..and the sharpness of the lemon.
0:22:41 > 0:22:42- Oh!
0:22:43 > 0:22:45- I might eat it all.
0:22:49 > 0:22:53- For more information, - go to the website or write to us.
0:23:13 > 0:23:16- S4C subtitles by Eirlys A Jones
0:23:16 > 0:23:16- .