Rhaglen 4 Cegin Bryn

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-During this series...

-..I travel across Wales

-to find our finest ingredients.

-It looks good.

-I'll also meet some enthusiastic

-and talented people.

-From sea to mountain,

-there's something for everyone.

-I caught a fish!

-Welcome to Cegin Bryn Tir A Mor.

-In this programme,

-the Plas Lima bees get me buzzing...

-..the world is my oyster

-in the rain in Lleyn...

-..I make an amazing pavlova

-in the kitchen...

-..but let's start

-with roasted ham with broccoli.

-Roasted Ham With Sprouting Broccoli

-I'll use a ham hock for this recipe.

-It's already been salted and washed.

-Place it in a pan of cold water.

-Add some black peppercorns

-and some peeled garlic cloves.

-Cut a carrot in half.

-Cut a celery stick in half

-and add it to the pot.

-Cut an onion in half.

-I'll add some sprigs of thyme too.

-Everything is kept chunky.

-Turn on the heat under the ham...

-..bring it to the boil

-and simmer for three to four hours.

-Cook it until the bone

-slides out easily from the meat.

-Don't add salt.

-The ham hock has been salted.

-This ham has cooked for three hours

-and it's had time to cool.

-Once the water is cool enough

-for you to handle the ham...

-..pull it out

-If you take out the ham

-while the water's still hot...

-..even though it took three hours

-to cook, it will dry out.

-Leaving the hock in the water

-until it's cooled...

-..helps stop the meat becoming dry.

-Remove the skin but keep the fat.

-Use a sharp knife for this.

-Remove the skin

-but leave the fat on the meat.

-As I said,

-this is a roasted ham recipe.

-It's been boiled for three hours...

-..and it will now

-be roasted in the oven.

-The fat

-will keep it nice and soft...

-..because it will melt into the meat

-as you roast the ham.

-Next, I'll add some cloves.

-I'll stud the fat with cloves,

-like this.

-The flavour will penetrate the fat

-and go into the meat.

-Next, I'll prepare a simple glaze.

-All you need is honey...

-..brown sugar...

-..and English mustard.

-Mix it well

-before you spread it over the ham.

-On it goes.

-Cook it in the oven at 180 degrees

-for 20 minutes.

-That gives me enough time

-to prepare and cook the broccoli.

-The roasted ham hock is ready.

-Add salt to the broccoli.

-Roasted ham with sprouting broccoli.

-That's a meal for one.

-I can eat all that, no problem!

-All that glitters isn't gold

-but sweet honey is liquid gold...

-..and it's perfect for cooking.

-My journey begins in Pentrefoelas,

-near Betws-y-coed...

-..with Gethin and Siwan Clwyd...

-..a father and daughter team

-who have a handful of beehives.

-Gethin and Siwan, what sparked

-your interest in producing honey?

-Going to markets in France and

-seeing the man with the honey frame.

-I thought,

-"Wow! I'd like to do that."

-How many years ago was that?

-We've kept bees for four years.

-There are three hives in this field.

-Is this a good location

-for creating honey?

-Why did you choose

-to put three beehives here?

-There's a lot of food for them here.

-We were surprised just how much food

-there is for them in the village.

-We're at 700 feet,

-so we're quite high up.

-Trees are good for nectar.

-We tend to assume

-bees need garden flowers.

-Yes, and there are no flowers here.

-That's why I'm surprised

-you chose to put beehives here.

-Sycamore trees

-bring a lot of nectar in here.

-Also, in early spring,

-willow trees are great.

-Do you keep beehives in

-other locations around the village?

-We started here.

-A friend of ours lives nearby...

-..and she gave us permission

-to use this field.

-The family at Plas Lima, which is

-just down the road from here...

-..invited us to put beehives there

-because they have lots of flowers.

-Do bees fly far to find nectar?

-Apparently, they cover an area

-of up to three miles.

-Bees which produce heather honey

-will fly even further.

-So bees will go and search for food?

-Yes, and when they find it

-they tell all their friends.

-Can I see inside a beehive?

-I hope the bees will be happy.

-They'll be fine.

-We told them you were coming.

-They'll be angry, in that case!

-What are you doing now, Gethin?

-I'm taking off the roof

-so we can have a look at them.

-This is an empty frame.

-We start off with an empty frame

-with wax on it.

-The bees build up the wax,

-as you'll see here.

-Did they create all this?

-Did they create all this?

-

-Yes.

-Is this wax?

-Is this wax?

-

-Yes - it's all wax.

-They gather honey

-and put it in there?

-Yes.

-There's honey coming into this one,

-as you can see.

-I can cut this one.

-Look at that. It's honey.

-Once they've processed the honey,

-they cap it with wax.

-Why do they cap the honey?

-To save it for the winter.

-To save it for the winter.

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-But you steal it before the winter!

-Yes. We're the baddies

-who steal their honey.

-Can you see that large bee?

-It's much bigger than the others.

-That's a male bee.

-It's known as a drone honey bee.

-Drones don't do anything

-other than eat and procreate.

-That's what my girlfriend

-says about me!

-She says all I do is sit around

-and eat all day.

-Drones have got the right idea.

-Drones have got the right idea.

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-What a life!

-They have a lovely summer...

-..but at the end of September, the

-drones get kicked out of the hive.

-The other bees

-won't let them return.

-All the drones die.

-That's a pollen store...

-..and this is honey.

-They're almost black.

-Yes.

-Welsh honey bees are black.

-Look closely at that frame

-and you'll see lots of eggs.

-Hold it there please, Bryn.

-Look inside the cells

-and you'll see the eggs.

-That's how we know there's a queen

-in the hive somewhere.

-What colour

-is the mark on the queen?

-Yellow.

-Here she is! Can you see her?

-Here she is! Can you see her?

-

-There?

-Yes. She's longer than the others.

-What does she do, from day to day?

-What does she do, from day to day?

-

-All she does is lay eggs.

-What would happen if she died?

-If we removed her from the hive...

-..they'd find a cell

-which contained an egg.

-They would actually find

-more than one of those cells.

-They'd then go on

-to create an emergency queen.

-They can only do this with a female

-egg already laid by the old queen.

-Thank you, Gethin.

-I now know how honey is produced.

-The process is fascinating.

-Nature at its best.

-Next, I want to cook with honey...

-..and taste it.

-I'll prepare a dessert

-using honey produced by your bees.

-The finest honey in North Wales.

-Yes, so this honey

-came from this garden.

-I'll cook a simple, quick recipe

-using peaches.

-First, cut out the stone.

-Be careful when you do this.

-Do you cook a lot with honey

-or do you mainly eat it raw?

-I prefer to eat it raw.

-I like to taste

-the natural flavour of the honey.

-I'll boil it and I'll use

-some raw honey at the end too.

-Do you much honey when you cook?

-Yes, I use honey

-for sweetness and flavour.

-Honey sweetens a dessert...

-..but it also

-adds a different flavour.

-I like adding honey

-rather than sugar to some desserts.

-In go the peaches to a warm pan.

-I want the peaches

-to brown a tiny bit.

-I'll add lavender to the peaches.

-It's fresh lavender,

-so I don't need much.

-Smell that.

-It's really strong.

-Turn down the heat.

-Oh, yes.

-Oh, yes.

-

-It's really strong.

-I'll also add some lemon thyme.

-Herbs and peaches

-go extremely well together.

-I'll add apple juice

-but not a sweet one.

-It needs to be quite sour.

-In go the herbs.

-I'll turn down the heat.

-Add some honey.

-The honey, apple juice and butter

-will create a sauce.

-That's what I'm aiming for.

-It's important to boil the honey.

-A knob of butter.

-I'll turn off the heat

-and let the butter melt.

-I'll add some mascarpone.

-You could use cream

-but the peaches are still warm...

-..so the cream

-would melt too quickly.

-On goes the mascarpone.

-Mm!

-Nice? Can you taste the honey?

-Nice? Can you taste the honey?

-

-Really nice.

-It's important

-to be able to taste the honey too.

-Those peaches cooked quite quickly.

-Yes. They taste different

-when they're cooked.

-The texture's different. It's nice.

-The skin is easier to eat

-when a peach is cooked.

-The delicate flavour of the honey

-is there too.

-I'm sure the viewers want some too!

-Don't you want any more?

-I'll eat it all! It's so good.

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-The sun doesn't always shine

-when I cook at the seaside!

-I'll shelter in the back of my car

-from the rain of the Lleyn coast.

-Oysters Lime And Ginger

-The weather's so bad,

-I can't cook on the beach.

-I'll prepare the next recipe

-in the back of my car.

-This is oysters, lime and ginger.

-It's a raw recipe

-and first, I'll make the dressing.

-Grate some fresh ginger into a bowl.

-Add the zest of one lime.

-I'll use the juice too.

-In it goes.

-Sugar.

-Soy sauce.

-Toasted sesame oil.

-The toasted sesame used in the oil

-gives it a strong flavour.

-I also need

-a thinly-sliced spring onion.

-Mix it well and allow it to stand

-for two to three minutes.

-Now for the oyster.

-It's important

-to keep the oyster whole.

-I don't want to

-break the shell either.

-Detach the oyster

-from the shell.

-This makes it easier to eat.

-Turn the oyster over.

-I'll serve the oyster

-on a bed of seaweed.

-Finally, spoon some dressing

-over the oyster.

-Add a sprig of coriander.

-It goes well with ginger and lime.

-There you go. Oyster lime and ginger

-in the back of a car.

-The next recipe

-is raspberry and lemon curd pavlova.

-First, prepare the meringue.

-Raspberry And Lemon Curd Pavlova

-I need the egg whites only.

-Lower the whisk.

-Gradually add caster sugar

-to the egg whites.

-Whisk it until it's firm enough

-to give you soft peaks.

-The egg whites have had enough time.

-It holds its shape, as you can see.

-That's important.

-I'll bake the egg whites

-on a baking tray.

-First, put a few blobs of meringue

-on the tray to hold down the paper.

-In goes the meringue.

-I only need it to be

-half a centimetre deep.

-I'll spread the meringue evenly

-across the baking tray.

-Bake it at 100 degrees

-for three hours.

-It will cook

-and dry out at the same time.

-Now for the lemon curd.

-Break eggs into a bowl...

-..and add some sugar.

-Next, the juice of four lemons.

-Get all that juice in there.

-Next, give it a whisk.

-Break up the eggs and mix the sugar

-and lemon juice thoroughly.

-Heat a pan with a little bit

-of water in the bottom.

-It's important that the bowl

-doesn't touch the water.

-This is known as a bain-marie

-in professional kitchens.

-It's where you cook something

-over hot water.

-Add butter.

-After around 20 minutes

-of cooking over hot water...

-..you'll end up with lemon curd.

-Once it's thickened, refrigerate it.

-It always tastes better

-the following day.

-Cook it for 15 minutes to cook

-the egg, then it goes in the fridge.

-This lemon curd

-has been refrigerated overnight.

-This meringue has cooked and cooled.

-I'll whip some double cream,

-then add some icing sugar.

-Not caster sugar, but icing sugar.

-Place the meringue on a plate

-or a piece of slate.

-Spoon cream on the meringue.

-Raspberries.

-Lemon curd.

-Another piece of meringue.

-All done.

-It looks good.

-Mm!

-Tasty.

-The richness of the cream...

-..and the sharpness of the lemon.

-Oh!

-I might eat it all.

-For more information,

-go to the website or write to us.

-S4C subtitles by Eirlys A Jones

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