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.
0:00:22 > 0:00:26- Welcome to - Cegin Bryn - Y Dosbarth Meistr.
0:00:35 > 0:00:37- In this new series...
0:00:37 > 0:00:41- ..there's an exciting new element - on the menu, a masterclass.
0:00:42 > 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...
0:01:02 > 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 > 0:01:13- I'll seek local producers - and ingredients...
0:01:14 > 0:01:16- ..to create marvels on the barbecue.
0:01:19 > 0:01:21- I'll invite every apprentice...
0:01:21 > 0:01:27- ..to join me for a masterclass at - my restaurant, Odette's, in London.
0:01:30 > 0:01:32- Something for everyone this time.
0:01:33 > 0:01:38- Cooks of all standards - but cooking of the highest standard.
0:01:39 > 0:01:41- I hope it stops raining.
0:01:41 > 0:01:45- The Masterclass
0:01:45 > 0:01:49- On this week's programme, - cheesecake on the barbecue...
0:01:49 > 0:01:53- ..a little cake in a happy house - and a larger one in a happy kitchen.
0:01:55 > 0:02:00- Heulwen Davies from the Machynlleth - area is my apprentice this time.
0:02:00 > 0:02:03- Before she joins me for - a masterclass at my restaurant...
0:02:04 > 0:02:06- ..I went to meet her at her home.
0:02:11 > 0:02:15- Heulwen, how can I help you - in the kitchen? What's going wrong?
0:02:15 > 0:02:17- Anything to do with cakes.
0:02:17 > 0:02:19- I just can't do them at all.
0:02:19 > 0:02:20- I just can't do them at all.- - You can't bake a single cake?
0:02:21 > 0:02:23- Not even Corn Flakes cake?
0:02:23 > 0:02:24- Not even Corn Flakes cake?- - No.
0:02:25 > 0:02:26- I really want to learn...
0:02:27 > 0:02:31- ..so I can make a celebration cake - for my daughter, Elsi.
0:02:31 > 0:02:36- Whenever I try, - the mixture goes wrong.
0:02:36 > 0:02:38- It looks like it's curdled.
0:02:38 > 0:02:41- I put it in the oven - and cross my fingers!
0:02:41 > 0:02:44- It comes out a complete disaster.
0:02:44 > 0:02:48- What do you think is going wrong? - Do you have any ideas?
0:02:48 > 0:02:51- I think it's the process.
0:02:51 > 0:02:53- I do always follow the recipe.
0:02:53 > 0:02:56- Is everything weighed correctly?
0:02:56 > 0:02:58- That's crucial when baking.
0:02:58 > 0:03:00- Do you use a mixer or do it by hand?
0:03:00 > 0:03:01- Do you use a mixer or do it by hand?- - I do it by hand.
0:03:01 > 0:03:05- I've got so fed up with baking cakes - that I've got rid of everything.
0:03:06 > 0:03:08- I hardly have any baking equipment - any more.
0:03:09 > 0:03:10- It just doesn't work.
0:03:10 > 0:03:15- Would you like to make a large cake - for Elsi or cupcakes?
0:03:15 > 0:03:21- I would like to be able to make - a celebration cake one day...
0:03:21 > 0:03:27- ..so that I could offer it - to other people too, not just Elsi.
0:03:28 > 0:03:32- Maybe learning how to bake cupcakes - first is a good idea.
0:03:32 > 0:03:36- When baking, once it's in the oven, - that's it.
0:03:36 > 0:03:40- If it isn't right when it goes in, - it won't be right when it comes out.
0:03:41 > 0:03:44- That's especially true with baking.
0:03:44 > 0:03:48- I feel I've progressed already - just with this chat!
0:03:49 > 0:03:51- We haven't started cooking yet!
0:04:08 > 0:04:11- Before cooking with Heulwen - in her house...
0:04:11 > 0:04:15- ..I went to look - for some local ingredients...
0:04:15 > 0:04:17- ..to use in a recipe later.
0:04:18 > 0:04:23- Suzanne Lloyd of Penlanlas Farm - near Aberystwyth helped me out.
0:04:23 > 0:04:25- She's very fond of strawberries.
0:04:29 > 0:04:32- Why did you fall in love - with growing strawberries?
0:04:32 > 0:04:34- I like strawberries.
0:04:34 > 0:04:36- Do you eat strawberries all summer?
0:04:36 > 0:04:37- Do you eat strawberries all summer?- - Yes.
0:04:37 > 0:04:42- I like seeing people's faces - when they taste them.
0:04:42 > 0:04:44- It makes me proud.
0:04:44 > 0:04:46- How many acres are used for growing?
0:04:46 > 0:04:47- How many acres are used for growing?- - Five.
0:04:47 > 0:04:52- How many strawberries will you get - from one tunnel or one acre...
0:04:52 > 0:04:54- ..in terms of weight?
0:04:54 > 0:04:55- One ton.
0:04:55 > 0:04:58- From one tunnel?
0:04:58 > 0:05:01- So you get five tons of strawberries - a year.
0:05:01 > 0:05:06- Is everything natural? How - do you grow things in the tunnel?
0:05:06 > 0:05:08- Everything's natural.
0:05:08 > 0:05:09- Water comes from the lake.
0:05:09 > 0:05:11- Water comes from the lake.- - The lake's nearby.
0:05:11 > 0:05:12- It is.
0:05:13 > 0:05:18- We don't spray the strawberries - at all.
0:05:18 > 0:05:19- It's all natural.
0:05:20 > 0:05:23- Who picks five tons of strawberries?
0:05:23 > 0:05:24- You?
0:05:24 > 0:05:25- You?- - Mostly.
0:05:25 > 0:05:27- Not all. I get people in to help.
0:05:27 > 0:05:28- Is it done by hand too?
0:05:28 > 0:05:30- Is it done by hand too?- - Absolutely.
0:05:30 > 0:05:36- Which variety of strawberry is it? - Do you change it every year?
0:05:36 > 0:05:39- This one is new this year.
0:05:39 > 0:05:41- It's called Centenary.
0:05:41 > 0:05:44- You've grown this especially for us.
0:05:44 > 0:05:47- This crop is especially for you.
0:05:47 > 0:05:49- What's special - about this strawberry?
0:05:50 > 0:05:52- Its taste.
0:05:52 > 0:05:57- Everyone's been saying - that it's so tasty.
0:05:57 > 0:05:58- Can I try one?
0:05:58 > 0:05:59- Can I try one?- - Absolutely.
0:06:08 > 0:06:09- It's warm.
0:06:10 > 0:06:11- It's nice.
0:06:11 > 0:06:12- Lovely.
0:06:12 > 0:06:13- Right.
0:06:14 > 0:06:17- If I wanted some in London - or North Wales...
0:06:18 > 0:06:19- ..could I have some?
0:06:20 > 0:06:22- I'll send them through the post!
0:06:23 > 0:06:24- A smoothie!
0:06:39 > 0:06:43- A red cabin, a red pan - and strawberries.
0:06:46 > 0:06:49- It's almost time - to return to Heulwen.
0:06:49 > 0:06:53- First, I'm going to fire up - the barbecue in a magical setting.
0:06:54 > 0:06:56- Beudy Banc.
0:06:59 > 0:07:02- Strawberry cheesecake
0:07:02 > 0:07:06- This recipe - is cheesecake with strawberries.
0:07:07 > 0:07:13- You usually bake a cheesecake - and serve the strawberries raw.
0:07:13 > 0:07:16- This recipe's a bit different.
0:07:16 > 0:07:20- I'm going to prepare and cook - the strawberries...
0:07:20 > 0:07:23- ..and serve the cheesecake raw.
0:07:24 > 0:07:28- The first step is to remove the - green part from the strawberries.
0:07:28 > 0:07:29- Slice it in half.
0:07:30 > 0:07:33- I then add sugar and mix well.
0:07:33 > 0:07:36- The juice - comes out of the strawberries.
0:07:36 > 0:07:40- When I cook them, they won't burn. - They'll boil in their own juice.
0:07:40 > 0:07:43- To make the cheesecake...
0:07:44 > 0:07:48- ..I'll add soft cheese to the bowl.
0:07:48 > 0:07:50- In it goes.
0:07:51 > 0:07:56- I'll add something you don't - normally see in a cheesecake...
0:07:56 > 0:07:57- ..creme fraiche.
0:07:57 > 0:07:59- Double cream.
0:08:00 > 0:08:02- White sugar.
0:08:03 > 0:08:06- Finally, - I'll add some vanilla seeds.
0:08:09 > 0:08:13- There are seeds left in the pod - and so much taste too.
0:08:13 > 0:08:17- So I'm going to add the pod - to the strawberries.
0:08:18 > 0:08:23- The next step is to put - the frying pan on the heat.
0:08:23 > 0:08:27- I want it to be hot - before adding the strawberries.
0:08:27 > 0:08:32- It's important to whip the double - cream to get it nice and light.
0:08:32 > 0:08:34- But it still needs to be rich.
0:08:34 > 0:08:36- Right. That's ready.
0:08:36 > 0:08:37- It's not dropping.
0:08:38 > 0:08:39- It's just ready.
0:08:40 > 0:08:43- Add the strawberry mixture.
0:08:43 > 0:08:46- You need to cook it quite quickly.
0:08:48 > 0:08:53- I don't want to mix it too much - and break up the strawberries.
0:08:57 > 0:09:01- To finish, before taking the pan - off the heat...
0:09:01 > 0:09:06- ..I'm going to add balsamic vinegar.
0:09:06 > 0:09:11- I'll let it cool before serving the - strawberries with the cheesecake.
0:09:14 > 0:09:16- Now for the final step...
0:09:16 > 0:09:18- ..plating up.
0:09:21 > 0:09:22- Lovely.
0:09:30 > 0:09:33- To finish, - I'm going to add some shortbread.
0:09:33 > 0:09:36- Break it up into small pieces.
0:09:54 > 0:09:58- The cheesecake is light but rich.
0:09:58 > 0:10:01- The strawberries come through. - It's sweet.
0:10:02 > 0:10:06- The balsamic vinegar - brings everything together.
0:10:07 > 0:10:09- It cuts through the cheesecake.
0:10:25 > 0:10:27- Heulwen, do you like strawberries?
0:10:27 > 0:10:28- Heulwen, do you like strawberries?- - I love them.
0:10:28 > 0:10:32- I've found a local farm - that grows and sells strawberries.
0:10:32 > 0:10:35- So we're going to bake a cake - using strawberries.
0:10:36 > 0:10:38- It's not a classic British cake.
0:10:39 > 0:10:43- It comes from the financial district - in Paris, the financier.
0:10:44 > 0:10:49- It's usually baked in a rectangle - tin. It looks like a gold bar.
0:10:49 > 0:10:52- The first step is the butter.
0:10:52 > 0:10:57- I'm going to use most of it.
0:10:58 > 0:11:00- I know it looks like a lot.
0:11:00 > 0:11:03- Do you use that much butter - in every cake?
0:11:03 > 0:11:04- No, not every one.
0:11:05 > 0:11:07- In goes the butter.
0:11:08 > 0:11:12- Next, it goes on the heat - until it turns brown.
0:11:12 > 0:11:13- Not burnt.
0:11:14 > 0:11:16- Beurre noisette is the term.
0:11:16 > 0:11:21- Once it's ready, - I'll take it off the heat...
0:11:21 > 0:11:24- ..and add lemon juice.
0:11:25 > 0:11:27- The lemon juice stops it cooking.
0:11:27 > 0:11:31- It also adds another flavour - to the mixture.
0:11:31 > 0:11:36- As that softens, - you can start weighing everything.
0:11:36 > 0:11:39- Ground almonds and flour first.
0:11:39 > 0:11:43- I have scales that isn't digital.
0:11:43 > 0:11:47- It is better to have digital scales.
0:11:47 > 0:11:49- If you shake the table...
0:11:50 > 0:11:51- ..you can see that it moves.
0:11:52 > 0:11:55- When you bake cakes, - it has to be perfect.
0:11:55 > 0:11:59- If you're weighing - and it's not quite right...
0:11:59 > 0:12:03- ..and you have half a dozen - ingredients going into the cake...
0:12:03 > 0:12:06- ..things will go wrong.
0:12:06 > 0:12:08- 140g ground almonds...
0:12:08 > 0:12:12- ..and 100g soft flour.
0:12:12 > 0:12:14- There are two types of flour.
0:12:15 > 0:12:18- You bake bread with one - and cakes with the other.
0:12:18 > 0:12:20- I didn't know that.
0:12:20 > 0:12:24- So do you use the same type of flour - for bread and cakes?
0:12:24 > 0:12:27- That could well be the problem.
0:12:34 > 0:12:36- Can you see the colour?
0:12:36 > 0:12:37- Can you see the colour?- - Yes.
0:12:38 > 0:12:42- Stand back for this. - Add lemon juice.
0:12:48 > 0:12:52- It's important to let it cool - before adding it to the mixture.
0:12:52 > 0:12:55- That's what gives - the gold colour to the financier.
0:12:55 > 0:12:59- The gold bar - from the Paris financial district.
0:12:59 > 0:13:00- 250g icing sugar.
0:13:01 > 0:13:02- Sieve that...
0:13:02 > 0:13:07- ..and I'll separate the eggs.
0:13:12 > 0:13:13- Sieve the flour...
0:13:14 > 0:13:18- ..and gradually whisk the egg whites - and the icing sugar.
0:13:20 > 0:13:22- Why are you doing it gradually?
0:13:22 > 0:13:24- Why are you doing it gradually?- - We're trying to keep the air in.
0:13:24 > 0:13:28- If I poured it all in, - I'd lose the air.
0:13:28 > 0:13:32- Though you can mix it again, - it's not the same.
0:13:32 > 0:13:35- The egg white is ready.
0:13:35 > 0:13:40- It's holding its shape in the bowl - without taking it out.
0:13:40 > 0:13:44- It's important - that it's holding its shape.
0:13:44 > 0:13:46- I'm going to add vanilla seeds.
0:13:47 > 0:13:49- I've never used them before.
0:13:49 > 0:13:51- No? Right. OK.
0:13:51 > 0:13:54- Slice it down the middle - using a knife.
0:13:54 > 0:13:56- Turn it upside down.
0:13:57 > 0:14:00- Then, put the knife in - and scrape it.
0:14:01 > 0:14:02- Oh, wow.
0:14:04 > 0:14:06- Look.
0:14:07 > 0:14:10- I'm going to add the pod - to the butter.
0:14:11 > 0:14:13- It's time - to mix everything together.
0:14:14 > 0:14:16- The spoon goes in - and you turn the dish.
0:14:17 > 0:14:18- Would you like to have a go?
0:14:18 > 0:14:19- Would you like to have a go?- - OK.
0:14:19 > 0:14:22- Turn the dish and the spoon - at the same time.
0:14:22 > 0:14:23- Slowly?
0:14:23 > 0:14:26- Women can usually do two things - at once.
0:14:27 > 0:14:28- Maybe not me!
0:14:28 > 0:14:29- There you are.
0:14:29 > 0:14:32- I'll now pour in the butter.
0:14:32 > 0:14:33- It's not hot.
0:14:34 > 0:14:35- In it goes.
0:14:38 > 0:14:39- I'll mix it again.
0:14:39 > 0:14:42- Once it's mixed, clear up...
0:14:43 > 0:14:46- ..and put the mixture - in a piping bag.
0:14:50 > 0:14:53- Grease the tin - before piping the mixture.
0:14:57 > 0:15:00- I usually feel so nervous - at this time...
0:15:00 > 0:15:02- ..because I know - what's going to happen.
0:15:03 > 0:15:04- But I'm feeling confident.
0:15:07 > 0:15:11- Pop it in a 180-degree oven - for 20 minutes.
0:15:17 > 0:15:18- Wow!
0:15:26 > 0:15:27- That's lovely.
0:15:27 > 0:15:28- That's lovely.- - Nice?
0:15:28 > 0:15:31- It tastes like - and looks like a cake!
0:15:32 > 0:15:35- The strawberry comes through.
0:15:46 > 0:15:48- After the break...
0:15:48 > 0:15:51- ..Heulwen rolls up her sleeves - in the masterclass in London.
0:15:52 > 0:15:52- .
0:15:58 > 0:15:58- Subtitles
0:15:58 > 0:16:00- Subtitles- - Subtitles
0:16:03 > 0:16:05- The next step for Heulwen...
0:16:05 > 0:16:09- ..is a masterclass - at the restaurant kitchen.
0:16:09 > 0:16:13- The city streets and the kitchen - are usually buzzing.
0:16:14 > 0:16:16- But the restaurant's closed today...
0:16:16 > 0:16:19- ..so the cooking lesson - can take place in peace.
0:16:22 > 0:16:28- I'm hoping to learn how to bake - a larger cake in this lesson.
0:16:28 > 0:16:33- I'm sure there's more to it - than just doubling the ingredients.
0:16:34 > 0:16:37- I'm looking forward to learning - about the process again...
0:16:38 > 0:16:40- ..and hope - the outcome's just as good...
0:16:41 > 0:16:43- ..so I can go home - and bake a large cake...
0:16:43 > 0:16:46- ..for Elsi, Dad - and Gareth my husband.
0:16:46 > 0:16:49- I've been given a Cegin Bryn apron.
0:16:49 > 0:16:53- I'm ready to wear it - and to go for it.
0:16:53 > 0:16:55- The Masterclass
0:16:56 > 0:16:59- Victoria Sponge
0:16:59 > 0:17:00- Heulwen, welcome to the kitchen.
0:17:00 > 0:17:02- Heulwen, welcome to the kitchen.- - Thank you.
0:17:03 > 0:17:05- It's quiet here today. - But the fans are on.
0:17:06 > 0:17:08- When the oven's on, the fans are on.
0:17:08 > 0:17:10- Are they on all the time?
0:17:10 > 0:17:12- Are they on all the time?- - Yes. They keep the temperature down.
0:17:13 > 0:17:17- It's strange for me being in - the kitchen with no-one else here.
0:17:17 > 0:17:20- There are usually six chefs here.
0:17:20 > 0:17:21- The place is noisy.
0:17:21 > 0:17:22- The place is noisy.- - Crazy.
0:17:22 > 0:17:24- It is crazy.
0:17:24 > 0:17:25- It might get crazy here in a minute!
0:17:25 > 0:17:26- It might get crazy here in a minute!- - I hope not!
0:17:26 > 0:17:29- It's nice today - so we can focus on one thing.
0:17:30 > 0:17:33- We're going to make - a Victoria sponge.
0:17:33 > 0:17:34- OK.
0:17:35 > 0:17:37- You wanted to learn - how to make a sponge.
0:17:38 > 0:17:39- Yes.
0:17:39 > 0:17:44- Butter, eggs, baking powder, - self-raising flour, sugar...
0:17:45 > 0:17:46- ..and that's it.
0:17:47 > 0:17:52- Just five ingredients in a bowl and - I hope we get a good cake out of it.
0:17:52 > 0:17:53- Hopefully!
0:17:53 > 0:17:55- We will.
0:17:55 > 0:17:59- First, we'll weigh everything, - which is important.
0:18:01 > 0:18:07- I've ordered digital scales - since your visit.
0:18:07 > 0:18:11- We need four eggs.
0:18:11 > 0:18:12- OK.
0:18:12 > 0:18:16- 225g butter.
0:18:17 > 0:18:19- 225g sugar...
0:18:20 > 0:18:22- ..and 225g flour.
0:18:22 > 0:18:24- The same amount of everything.
0:18:24 > 0:18:25- The same amount of everything.- - I like that.
0:18:26 > 0:18:28- 224!
0:18:28 > 0:18:29- 225.
0:18:29 > 0:18:30- 225.- - Come on.
0:18:31 > 0:18:32- Are you there?
0:18:33 > 0:18:35- That's it. Right, OK.
0:18:35 > 0:18:38- Put the butter into the mixer bowl.
0:18:39 > 0:18:40- Put it all in.
0:18:44 > 0:18:46- OK. Turn the handle up.
0:18:47 > 0:18:48- There you are.
0:18:52 > 0:18:54- Oh, the other side.
0:18:55 > 0:18:56- Turn it on now.
0:18:57 > 0:19:00- This'll make it nice and soft.
0:19:01 > 0:19:04- Add the sugar gradually - to the butter.
0:19:07 > 0:19:10- I'm going to prepare - the baking tins.
0:19:10 > 0:19:12- We're baking two cakes.
0:19:13 > 0:19:15- That's what's right.
0:19:15 > 0:19:18- This is tinned fat.
0:19:20 > 0:19:24- First, put a piece - of greaseproof paper on the bottom.
0:19:29 > 0:19:32- We're going to add - one egg at a time.
0:19:32 > 0:19:37- When you add an egg, it's important - that it's mixed well...
0:19:37 > 0:19:40- ..for about 30 seconds - before the next one is added.
0:19:41 > 0:19:44- If you add them all in at once, - they can separate.
0:19:44 > 0:19:46- I've just been putting it all in!
0:19:47 > 0:19:48- A little bit of flour.
0:19:51 > 0:19:55- When you're first adding the flour - is the most important part.
0:19:55 > 0:19:58- You're bringing everything together.
0:19:58 > 0:20:00- Turn the bowl around.
0:20:08 > 0:20:12- We're now going to divide the - mixture between the two baking tins.
0:20:15 > 0:20:17- Do this quite quickly.
0:20:21 > 0:20:25- It doesn't look like a lot - when you see it like that.
0:20:25 > 0:20:30- But it's two cakes - rather than one cut in half.
0:20:30 > 0:20:31- Yes.
0:20:32 > 0:20:36- Put it in at 180 degrees - for 20 minutes but check after 10.
0:20:53 > 0:20:56- Heulwen, they're out. - You're smiling.
0:20:56 > 0:20:59- I'm smiling, I'm amazed - and I'm grateful.
0:20:59 > 0:21:01- Thank you.
0:21:01 > 0:21:03- Do you know how to check - if it's ready?
0:21:03 > 0:21:05- It's had 20 minutes.
0:21:05 > 0:21:07- It can take a little more...
0:21:07 > 0:21:11- ..but in the oven I have here, - I know 20 minutes is enough.
0:21:11 > 0:21:15- In the oven at home, it'll take - another four minutes to cook.
0:21:15 > 0:21:19- You know it's ready if it starts - to come away from the baking tin.
0:21:19 > 0:21:23- If it comes away too much, - it's overcooked.
0:21:23 > 0:21:26- It's important that it - just comes away from the sides.
0:21:26 > 0:21:30- As well as that, put a knife - or skewer into the centre.
0:21:31 > 0:21:35- If it comes out clean, it's cooked.
0:21:35 > 0:21:41- If it doesn't, if it's wet, - it hasn't cooked.
0:21:42 > 0:21:45- Look, it's clean and warm.
0:21:48 > 0:21:51- Put jam in the middle - and icing sugar on the top.
0:21:52 > 0:21:56- If you want to adapt the classic - recipe and have fun with the kids...
0:21:56 > 0:21:59- ..add a decoration on the top.
0:22:02 > 0:22:03- A scoopful of cream.
0:22:04 > 0:22:07- A Victoria sponge...
0:22:07 > 0:22:10- ..that's good enough - for Merched y Wawr.
0:22:11 > 0:22:13- Definitely.
0:22:16 > 0:22:20- For full recipes, visit the website - or write to this address.
0:22:23 > 0:22:24- We've finished.
0:22:25 > 0:22:26- It looks great.
0:22:26 > 0:22:27- It looks great.- - What do you think?
0:22:27 > 0:22:30- It looks fantastic - - too good to eat!
0:22:30 > 0:22:31- But maybe not.
0:22:31 > 0:22:32- But maybe not.- - It will be.
0:22:32 > 0:22:35- Have you enjoyed the experience?
0:22:35 > 0:22:39- Do you think - it'll improve your cakes?
0:22:39 > 0:22:40- Definitely.
0:22:40 > 0:22:43- I've learnt a lot. I really have.
0:22:43 > 0:22:46- I've learnt so much - about the process...
0:22:46 > 0:22:50- ..and little tips - which will help me along the way.
0:22:50 > 0:22:54- I've learnt not to be scared - and not to rush cakes either.
0:22:55 > 0:22:56- Time to taste.
0:22:57 > 0:22:59- A big piece or a small piece?
0:22:59 > 0:23:00- Small.
0:23:00 > 0:23:01- Small.- - As you're on camera.
0:23:02 > 0:23:04- When they've gone, we'll go for it.
0:23:07 > 0:23:09- It looks good, doesn't it?
0:23:09 > 0:23:10- It looks good, doesn't it?- - Mmm. Lovely.
0:23:11 > 0:23:12- Light?
0:23:12 > 0:23:13- Light?- - Very light.
0:23:17 > 0:23:18- Mmm.
0:23:18 > 0:23:19- Really nice.
0:23:21 > 0:23:25- I can't believe I've been part - of making something so lovely.
0:23:25 > 0:23:27- Thank you, Bryn.
0:23:46 > 0:23:48- S4C Subtitles by Testun Cyf.
0:23:48 > 0:23:48- .