0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:18 > 0:00:22- In this series, - cooking, advice and ingredients.
0:00:23 > 0:00:26- Welcome to - Cegin Bryn - Y Dosbarth Meistr.
0:00:35 > 0:00:37- In this new series...
0:00:38 > 0:00:42- ..there's an exciting new element - on the menu, a masterclass.
0:00:43 > 0:00:45- I'll be visiting homes - across Wales...
0:00:46 > 0:00:50- ..giving cooking lessons - and plenty of support and praise.
0:00:54 > 0:00:58- Six programmes, six apprentices, - each with unique requirements.
0:00:58 > 0:01:02- What I enjoy about teaching people - is seeing their reaction...
0:01:03 > 0:01:07- ..when they experience and hopefully - learn something new in the kitchen.
0:01:07 > 0:01:10- If they're happy, I usually am too.
0:01:10 > 0:01:14- I'll seek local producers - and ingredients...
0:01:14 > 0:01:16- ..to make marvels on the barbecue.
0:01:19 > 0:01:21- I'll invite every apprentice...
0:01:22 > 0:01:27- ..to join me for a masterclass at - my restaurant, Odette's, in London.
0:01:30 > 0:01:33- Something for everyone this time.
0:01:33 > 0:01:38- Cooks of all standards - but cooking of the highest standard.
0:01:40 > 0:01:43- Beef is the chief - on this programme.
0:01:43 > 0:01:46- I'll cook beef on the hob, - on the barbecue...
0:01:47 > 0:01:49- ..and in my London restaurant.
0:01:50 > 0:01:54- Three different cuts of meat - - fillet, sirloin and on the bone.
0:01:54 > 0:01:56- Each one is mouthwatering.
0:02:11 > 0:02:15- Nia Erain from Cardiff - is the first masterclass apprentice.
0:02:15 > 0:02:20- She's happy baking but her husband - Rhys is the chef in this house.
0:02:28 > 0:02:30- Nia, how can I help you - in the kitchen?
0:02:30 > 0:02:31- What's going wrong with you?
0:02:31 > 0:02:33- What's going wrong with you?- - Quite a bit's going wrong!
0:02:34 > 0:02:37- Timing is a big problem for me.
0:02:37 > 0:02:40- I manage to put things on - but then leave them.
0:02:41 > 0:02:43- Do you overcook or undercook?
0:02:44 > 0:02:45- Overcook.
0:02:45 > 0:02:46- I burn food.
0:02:47 > 0:02:48- OK.
0:02:48 > 0:02:51- The smoke alarm - works very well in this house!
0:02:52 > 0:02:55- You don't use a timer?
0:02:56 > 0:02:57- I tend to forget to put it on.
0:02:58 > 0:03:00- I have a ten-month-old son.
0:03:01 > 0:03:04- So as you're cooking, - you have to go and look after him.
0:03:04 > 0:03:06- When you come back, it's burnt.
0:03:07 > 0:03:08- Right, OK.
0:03:08 > 0:03:10- I'm not sure - how I can help with that.
0:03:11 > 0:03:12- What else?
0:03:12 > 0:03:16- I'm not sure how to combine herbs - and different foods...
0:03:17 > 0:03:19- ..to get the best out of them.
0:03:19 > 0:03:23- Basil goes in everything. - It's quite possible it shouldn't.
0:03:23 > 0:03:25- What do you use basil with?
0:03:25 > 0:03:27- Beans. Baked beans.
0:03:27 > 0:03:29- There's tomato in the beans.
0:03:29 > 0:03:34- If you'd like to learn one thing, - what would that be?
0:03:34 > 0:03:38- I'd love to be able - to cook a steak with a sauce...
0:03:39 > 0:03:40- ..and to do it well.
0:03:41 > 0:03:44- My husband cooks it every year - for me on my birthday.
0:03:44 > 0:03:47- I'd like to cook it for him.
0:03:47 > 0:03:50- I want to feel relaxed - in the kitchen.
0:03:50 > 0:03:55- To be confident enough - to enjoy myself cooking a meal.
0:03:56 > 0:04:01- The Masterclass
0:04:02 > 0:04:05- It's good for a cook - to be flexible in the kitchen.
0:04:05 > 0:04:07- The same is true for farmers.
0:04:07 > 0:04:11- Diversification is important as I - found out in the Vale of Glamorgan.
0:04:13 > 0:04:15- Before I give Nia - a cookery lesson...
0:04:15 > 0:04:19- ..I'm meeting Rhodri and - Gaynor Davies in Llantwit Major...
0:04:20 > 0:04:23- ..for inspiration - and hopefully a piece of meat.
0:04:27 > 0:04:32- Rhodri, I can see lots of cattle. - How many are on the farm?
0:04:33 > 0:04:36- We keep around 100 suckler cattle.
0:04:37 > 0:04:43- We rear beef calves - and slaughter them on the farm.
0:04:43 > 0:04:45- That's what these are behind us.
0:04:45 > 0:04:47- That's what these are behind us.- - Which breed are they?
0:04:47 > 0:04:50- Belgian Blue crosses, mostly.
0:04:50 > 0:04:52- We put them to a Limousin bull.
0:04:53 > 0:04:55- They're a crossbreed.
0:04:55 > 0:04:58- What's the reason for that - - is the meat better?
0:04:58 > 0:04:59- Conformation.
0:05:00 > 0:05:03- The conformation is better.
0:05:03 > 0:05:07- They can be slaughtered - when they aren't that old.
0:05:07 > 0:05:09- We did use an Aberdeen Angus...
0:05:09 > 0:05:12- ..but we got better cuts - with the Limousin.
0:05:12 > 0:05:14- Where do you sell the meat?
0:05:14 > 0:05:17- At a butcher's shop. We have two.
0:05:17 > 0:05:21- We slice the meat on the farm...
0:05:21 > 0:05:24- ..and take it to the shops - when required.
0:05:24 > 0:05:29- We also sell it wholesale to - restaurants in Cardiff or Swansea.
0:05:29 > 0:05:33- What do chefs think about the meat? - Is it good?
0:05:33 > 0:05:39- There's something about it. - It's a very good standard.
0:05:39 > 0:05:43- It hasn't travelled far.
0:05:43 > 0:05:45- It's local. Local, local, local.
0:05:45 > 0:05:46- It's local. Local, local, local.- - Yes.
0:05:50 > 0:05:53- The cattle go from here - to the abattoir...
0:05:54 > 0:05:57- ..and then the carcasses - come back to the farm to be treated.
0:06:04 > 0:06:07- The meat is being prepared.
0:06:07 > 0:06:09- What's this room used for?
0:06:09 > 0:06:12- This is the cutting room. - All the meat comes back.
0:06:12 > 0:06:14- The lads slice it up.
0:06:14 > 0:06:16- They take the orders.
0:06:16 > 0:06:18- The phone doesn't stop ringing.
0:06:18 > 0:06:19- The phone doesn't stop ringing.- - What do the locals think?
0:06:19 > 0:06:23- The meat is produced here, sent to - the abattoir, prepared here...
0:06:24 > 0:06:25- ..and sold locally.
0:06:25 > 0:06:30- The most important thing - is the taste. What do they think?
0:06:30 > 0:06:33- We get feedback from the shops.
0:06:33 > 0:06:35- Young families come in.
0:06:36 > 0:06:41- The women haven't been taught - by their mothers or grandmothers.
0:06:41 > 0:06:45- They usually shop in supermarkets.
0:06:45 > 0:06:50- We now prepare stir fries, Kievs, - our own produce.
0:06:51 > 0:06:56- It's easier for them - as they're busy. They're working.
0:06:56 > 0:07:00- They come back - and their kids are hungry.
0:07:00 > 0:07:02- What they tell us is fantastic.
0:07:02 > 0:07:05- Where organic food was important...
0:07:05 > 0:07:08- ..and people wanted their kids - to eat the best produce...
0:07:08 > 0:07:11- ..there's more emphasis now - on local food.
0:07:11 > 0:07:14- So they understand traceability.
0:07:15 > 0:07:19- Do they understand how lucky they - are to have this on their doorstep?
0:07:19 > 0:07:21- They are very fortunate.
0:07:21 > 0:07:22- Can I try a piece?
0:07:23 > 0:07:25- I want to cook some later.
0:07:25 > 0:07:28- I can see the fillet on the table.
0:07:29 > 0:07:30- Can I borrow it?!
0:07:31 > 0:07:32- I'm sure you can have that.
0:07:32 > 0:07:33- I'm sure you can have that.- - Thank you.
0:07:34 > 0:07:37- I've been given a sirloin - to take back to Nia.
0:07:38 > 0:07:40- First, I'm going to cook a fillet - in a shed.
0:07:46 > 0:07:49- Beef, pears & parmesan
0:07:50 > 0:07:54- This recipe - is beef, pears and parmesan cheese.
0:07:54 > 0:07:58- First, I'm cooking to prepare - and cook the meat.
0:07:58 > 0:08:02- I have a fillet tail here.
0:08:02 > 0:08:06- First, I'm going to season it - with salt and pepper...
0:08:08 > 0:08:10- ..smoked paprika...
0:08:14 > 0:08:18- ..and a little olive oil - on the meat only.
0:08:18 > 0:08:23- I'm going to cook the meat - in the frying pan.
0:08:23 > 0:08:27- The frying pan is extremely hot.
0:08:28 > 0:08:30- In it goes.
0:08:34 > 0:08:37- I'm going to sear it.
0:08:37 > 0:08:42- I want the outside to be black. It - doesn't matter if it starts to burn.
0:08:42 > 0:08:44- I want the middle to be raw.
0:08:44 > 0:08:48- That's the origin of the term black - and blue. It comes from America.
0:08:56 > 0:08:57- It's ready.
0:08:57 > 0:08:58- As you can see...
0:08:59 > 0:09:00- It's hot.
0:09:00 > 0:09:05- I'll take the pan off the heat - first.
0:09:07 > 0:09:09- I'll leave it to cool...
0:09:10 > 0:09:12- ..before slicing it.
0:09:12 > 0:09:16- While the beef cools, - the next step is to slice the pear.
0:09:17 > 0:09:21- I'm not going to cook it - as the meat is almost raw.
0:09:21 > 0:09:24- I'll slice the pear in half.
0:09:29 > 0:09:32- Horseradish sauce.
0:09:34 > 0:09:37- This is the best bit.
0:09:37 > 0:09:39- Oh!
0:09:39 > 0:09:43- The meat goes on the plate.
0:09:44 > 0:09:48- I'm going to add sea salt.
0:09:48 > 0:09:53- It adds texture.
0:09:54 > 0:09:57- Then I'll add the pear.
0:09:59 > 0:10:00- Parmesan cheese.
0:10:06 > 0:10:08- Chives.
0:10:10 > 0:10:12- A bit of olive oil.
0:10:16 > 0:10:17- There we are.
0:10:18 > 0:10:23- Beef with pear and parmesan cheese.
0:10:24 > 0:10:25- Perfect.
0:10:36 > 0:10:38- Gaynor, time to taste.
0:10:38 > 0:10:40- Do you like raw beef?
0:10:40 > 0:10:41- I love it like that.
0:10:41 > 0:10:42- I love it like that.- - Good start!
0:10:43 > 0:10:44- Try some.
0:10:45 > 0:10:47- It's good you like raw meat.
0:10:47 > 0:10:49- It's good you like raw meat.- - A dream come true!
0:10:50 > 0:10:53- Mmm! That's magnificent.
0:10:55 > 0:10:59- It is. It's tender - but the taste comes through first.
0:10:59 > 0:11:02- Exactly. It's a superb combination.
0:11:03 > 0:11:04- It really is.
0:11:04 > 0:11:05- It really is.- - Lunchtime.
0:11:05 > 0:11:09- I'd never have believed it - - Bryn cooking in the shed!
0:11:09 > 0:11:12- By the Massey!
0:11:12 > 0:11:14- Eat it before the crew eat it.
0:11:14 > 0:11:17- They'll eat anything that's left!
0:11:23 > 0:11:25- I've cooked a fillet - on the barbecue.
0:11:26 > 0:11:28- I have a different cut - to cook with Nia.
0:11:29 > 0:11:32- I have ingredients - that combine perfectly with beef.
0:11:32 > 0:11:38- Sirloin, bacon and mushroom
0:11:38 > 0:11:44- Nia, what I'm going to cook for you - is steak, mushrooms and bacon.
0:11:45 > 0:11:49- The ingredients - go perfectly with beef.
0:11:49 > 0:11:52- In France, - it's known as bourguignon.
0:11:52 > 0:11:56- Bacon, mushrooms and onions - cooked in red wine...
0:11:57 > 0:11:59- ..with slow-cooked meat.
0:11:59 > 0:12:02- The combination - works just as well with steak.
0:12:03 > 0:12:04- How do you like your steak?
0:12:04 > 0:12:05- How do you like your steak?- - Rare.
0:12:06 > 0:12:09- OK. It won't be in the pan - for very long at all.
0:12:09 > 0:12:14- First, prepare the mushrooms. - I'll show you how to do it.
0:12:14 > 0:12:16- Slice the stem.
0:12:18 > 0:12:21- If you could do those for me please.
0:12:21 > 0:12:23- Half a dozen at most.
0:12:23 > 0:12:26- I'm going to peel the onions.
0:12:26 > 0:12:29- I'll remove the skin.
0:12:31 > 0:12:34- This one is a little large.
0:12:34 > 0:12:38- I want each one - to be around the same size.
0:12:38 > 0:12:43- If they're the same size, they cook - for the same amount of time.
0:12:43 > 0:12:45- That helps with timing.
0:12:45 > 0:12:48- If an ingredient - is of an uniform size...
0:12:48 > 0:12:51- ..it'll all cook - in the same amount of time.
0:12:51 > 0:12:55- When you're cooking, is everything - cut into different sizes?
0:12:55 > 0:12:58- Yes, especially if it's me - slicing them!
0:12:58 > 0:13:01- It's usually done in a rush...
0:13:01 > 0:13:05- ..because there's something - already cooking.
0:13:05 > 0:13:06- OK.
0:13:06 > 0:13:11- Here, we're preparing everything - before we start cooking.
0:13:11 > 0:13:15- Next, I'm going to peel the potato - and then cut it...
0:13:15 > 0:13:20- ..so that it's the same size - as the onions and mushrooms.
0:13:20 > 0:13:22- I hope this is going to work.
0:13:26 > 0:13:28- By using this spoon...
0:13:28 > 0:13:32- ..the potatoes will be around - the same size as the mushrooms...
0:13:32 > 0:13:35- ..and they'll cook - for the same amount of time.
0:13:36 > 0:13:37- You like your beef, don't you?
0:13:37 > 0:13:39- You like your beef, don't you?- - Yes. My family farms in North Wales.
0:13:39 > 0:13:42- My uncle gives me some lamb - every now and then.
0:13:42 > 0:13:47- My auntie keeps hens - so she gives me eggs.
0:13:48 > 0:13:49- Nice.
0:13:49 > 0:13:53- OK. Here we have some beef sirloin.
0:13:56 > 0:13:57- Nice?
0:13:57 > 0:13:58- Nice?- - It looks nice!
0:13:58 > 0:14:01- Enough talking. Time to cook.
0:14:01 > 0:14:04- I'm going to cook the meat now.
0:14:04 > 0:14:07- Help me out - is it the middle one?
0:14:08 > 0:14:09- That one.
0:14:09 > 0:14:13- A stranger's kitchen - making me look stupid!
0:14:13 > 0:14:15- Salt and pepper.
0:14:16 > 0:14:18- A little bit of oil. Not much.
0:14:18 > 0:14:20- That's enough.
0:14:20 > 0:14:23- I'll start cooking it - on the fatty side.
0:14:24 > 0:14:25- OK.
0:14:28 > 0:14:30- You want it to sizzle.
0:14:30 > 0:14:32- It's starting cooking immediately.
0:14:32 > 0:14:35- Then add the onions into the water.
0:14:35 > 0:14:37- Straight in.
0:14:37 > 0:14:41- It's salted water. Leave it to cook - for two or three minutes.
0:14:42 > 0:14:45- It's important not to cook it - too quickly.
0:14:47 > 0:14:48- Look.
0:14:50 > 0:14:54- The heat is quite low - but the pan is hot.
0:14:56 > 0:15:01- Then add the potatoes to the onions.
0:15:03 > 0:15:04- There you are.
0:15:05 > 0:15:07- That's ready.
0:15:09 > 0:15:11- Turn off the heat.
0:15:11 > 0:15:16- It's important to leave it to rest - in a warm place.
0:15:24 > 0:15:28- Put oil, potatoes - and the small onions into the pan.
0:15:28 > 0:15:32- Add bacon, mushrooms and butter - and brown.
0:15:46 > 0:15:48- Put it in a sieve.
0:15:48 > 0:15:51- Add red wine vinegar and oil - and reduce.
0:16:01 > 0:16:06- Put everything back into the pan, - add parsley and it's ready to serve.
0:16:21 > 0:16:21- What's the meat like?
0:16:21 > 0:16:22- What's the meat like?- - Mmm.
0:16:25 > 0:16:26- That's lovely.
0:16:27 > 0:16:30- Sorry to my husband - but his is not a patch on this.
0:16:31 > 0:16:32- This is much better.
0:16:32 > 0:16:34- This is much better.- - I hope it is.
0:16:35 > 0:16:40- What's most important is the - last thing you taste is the meat.
0:16:41 > 0:16:42- It stays in your mouth.
0:16:43 > 0:16:45- It's so lovely. - I'm going to carry on!
0:16:46 > 0:16:48- Shall I fetch the wine?!
0:16:50 > 0:16:52- Do you want it all?
0:16:52 > 0:16:53- Yes. I'm happy now.
0:16:54 > 0:16:55- After the break...
0:16:55 > 0:17:00- ..Nia's in London for the - masterclass with a huge rib of beef.
0:17:02 > 0:17:02- .
0:17:05 > 0:17:05- Subtitles
0:17:05 > 0:17:07- Subtitles- - Subtitles
0:17:19 > 0:17:24- The next step for Nia is to join me - for a masterclass at Odette's.
0:17:26 > 0:17:30- It's obvious that Nia - is very fond of beef.
0:17:30 > 0:17:34- A really excellent piece - is waiting for her.
0:17:37 > 0:17:40- I've been looking forward to this - for a while.
0:17:41 > 0:17:46- I've had food here in the past - and really enjoyed it...
0:17:46 > 0:17:50- ..so it'll be great to see - the other side - the preparation.
0:17:51 > 0:17:53- I'm really looking forward.
0:17:53 > 0:17:57- Beef and hollandaise sauce
0:17:58 > 0:17:59- Nia, welcome to the kitchen.
0:17:59 > 0:18:01- Nia, welcome to the kitchen.- - Thank you.
0:18:01 > 0:18:03- First, I'm going to cook the beef.
0:18:04 > 0:18:07- It's a piece of bone-in ribeye.
0:18:07 > 0:18:08- Do you want to do a bit of work?
0:18:08 > 0:18:09- Do you want to do a bit of work?- - Please.
0:18:09 > 0:18:11- There you are. Salt and pepper.
0:18:12 > 0:18:16- Have you tried the recipe - we did at your house since?
0:18:16 > 0:18:19- Yes, I did the steak for my husband.
0:18:20 > 0:18:22- He said, "Mmm, well done."
0:18:22 > 0:18:24- The pan is hot enough.
0:18:24 > 0:18:26- Add oil.
0:18:28 > 0:18:29- Then add the meat.
0:18:32 > 0:18:33- Don't touch it. Let it do its work.
0:18:33 > 0:18:35- Don't touch it. Let it do its work.- - Right. OK.
0:18:36 > 0:18:37- Which oil did you use?
0:18:37 > 0:18:38- Which oil did you use?- - Vegetable oil.
0:18:38 > 0:18:41- There's no point using good oil.
0:18:41 > 0:18:44- Once it goes over 67 degrees, - you lose the taste.
0:18:44 > 0:18:47- Every oil's the same then.
0:18:47 > 0:18:51- I'm now going to add garlic - and thyme.
0:18:51 > 0:18:56- Right, you can slice the potatoes...
0:18:56 > 0:18:58- ..to make the chips.
0:18:59 > 0:19:01- Slice it into a square shape.
0:19:02 > 0:19:05- If you try and cut it like this, - it's dangerous.
0:19:05 > 0:19:07- So slice it into a square.
0:19:07 > 0:19:10- Slice it in half...
0:19:12 > 0:19:14- ..and then into uniform sizes.
0:19:14 > 0:19:19- I'm now going to turn it on its side - to get colour on the side.
0:19:21 > 0:19:22- There you are.
0:19:22 > 0:19:25- One's a little larger - than the other.
0:19:25 > 0:19:29- Just cut off a little bit - and it'll be fine.
0:19:30 > 0:19:32- I'm going to add the butter.
0:19:33 > 0:19:38- I'm going to keep basting the butter - over it.
0:19:40 > 0:19:43- What you did just now - looks fancy as well.
0:19:43 > 0:19:44- It looks fancy?!
0:19:44 > 0:19:45- It looks fancy?!- - It does to me!
0:19:46 > 0:19:49- It's to ensure - the meat doesn't dry up.
0:19:49 > 0:19:51- It's ready now.
0:19:51 > 0:19:55- So I'll leave it to rest.
0:19:58 > 0:20:00- The meat goes there.
0:20:00 > 0:20:03- You don't waste the butter at all.
0:20:03 > 0:20:06- Pour it all over the meat.
0:20:08 > 0:20:10- So, chips.
0:20:10 > 0:20:13- How do you make your chips at home?
0:20:14 > 0:20:15- Take them out of the bag!
0:20:15 > 0:20:19- Mam did chips like this - and they always tasted lovely.
0:20:19 > 0:20:21- I'll cook these twice.
0:20:22 > 0:20:24- The oil is 120-130 degrees.
0:20:24 > 0:20:27- I'll cook them - for four or five minutes.
0:20:27 > 0:20:30- They don't look like they're cooking - but they are.
0:20:30 > 0:20:32- It's important they're soft.
0:20:32 > 0:20:34- It gives us time to do the sauce.
0:20:35 > 0:20:38- You need five yolks.
0:20:39 > 0:20:40- OK.
0:20:43 > 0:20:44- Which way round?
0:20:45 > 0:20:46- Yolk.
0:20:46 > 0:20:48- Egg white.
0:20:51 > 0:20:53- It's broken!
0:20:53 > 0:20:54- It's broken!- - You've broken it!
0:20:55 > 0:20:56- Put it all in. Go on.
0:20:57 > 0:20:58- Oh, dear.
0:20:58 > 0:21:00- Right. Sink, go on!
0:21:02 > 0:21:04- We have six eggs!
0:21:04 > 0:21:05- NIA LAUGHS
0:21:09 > 0:21:13- Add five egg yolks to a bowl - above a pan of hot water and whisk.
0:21:13 > 0:21:15- Add white wine vinegar...
0:21:15 > 0:21:20- ..which has been simmering with - shallots, black pepper and thyme.
0:21:23 > 0:21:25- I won't need to go to the gym after!
0:21:25 > 0:21:28- Melted butter.
0:21:28 > 0:21:29- Add it gradually.
0:21:30 > 0:21:32- But you can't stop whisking!
0:21:36 > 0:21:38- In the meantime, - the chips have cooled.
0:21:39 > 0:21:43- Back in the oil they go - at 180 degrees to crisp the outside.
0:21:43 > 0:21:47- After two or three minutes, - it's ready to plate up.
0:21:57 > 0:22:02- For full recipes, visit the website - or write to this address.
0:22:05 > 0:22:09- We usually taste at the table but - I can sense you want to do so now.
0:22:09 > 0:22:11- It won't reach the table!
0:22:11 > 0:22:12- It won't reach the table!- - No!
0:22:12 > 0:22:13- Tuck in.
0:22:14 > 0:22:16- A bit of everything.
0:22:22 > 0:22:24- I'm going to be like a cannibal!
0:22:31 > 0:22:35- I don't need anything else - that's - all I'm going to be doing now.
0:22:35 > 0:22:38- I'll make hollandaise sauce - with everything.
0:22:38 > 0:22:40- And chips.
0:22:45 > 0:22:47- Are you sure this serves two?
0:22:50 > 0:22:52- There's enough for two.
0:22:53 > 0:22:55- This is quite possibly - life-changing.
0:22:56 > 0:22:59- Are you going to cook this - for your husband?
0:22:59 > 0:23:00- I'm going to cook it for myself.
0:23:00 > 0:23:01- I'm going to cook it for myself.- - All of it? OK.
0:23:01 > 0:23:04- I'm confident I can do this - and do it well.
0:23:04 > 0:23:09- That's what's important - having - the confidence to cook something.
0:23:09 > 0:23:11- Definitely. Thank you.
0:23:11 > 0:23:13- Definitely. Thank you.- - I hope your husband will be happy.
0:23:13 > 0:23:15- If you cooked that for me, - I'd be happy.
0:23:36 > 0:23:38- S4C Subtitles by Testun Cyf.
0:23:38 > 0:23:38- .