0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:18 > 0:00:23- This week, I'll help an apprentice - with unique requirements...
0:00:23 > 0:00:25- ..no gluten but plenty of taste.
0:00:25 > 0:00:28- Welcome to Cegin Bryn - - Y Dosbarth Meistr.
0:00:33 > 0:00:36- In this series, - plenty of advice and ingredients.
0:00:37 > 0:00:40- This time, - I'm travelling all over Wales...
0:00:40 > 0:00:43- ..visiting people in their homes - and kitchens.
0:00:46 > 0:00:49- The aim is to help people - with their culinary needs.
0:00:49 > 0:00:54- The climax is a masterclass - at a professional kitchen in London.
0:00:56 > 0:00:59- Eggs and gnocchi - are on the menu on this programme.
0:00:59 > 0:01:03- Interesting people, tasty food - and beautiful views.
0:01:03 > 0:01:05- Relax and enjoy.
0:01:17 > 0:01:21- My journey begins in Porthmadog - this week, with Myfanwy Gloster.
0:01:21 > 0:01:25- She and her husband Tom - run a shop in the town...
0:01:25 > 0:01:26- ..and live near the quay.
0:01:38 > 0:01:41- Myfanwy, how can I help you - in the kitchen?
0:01:41 > 0:01:43- I'm quite good at cooking.
0:01:43 > 0:01:45- You enjoy cooking. Good start.
0:01:45 > 0:01:49- Three years ago, - I was diagnosed as a coeliac.
0:01:49 > 0:01:52- I can't eat anything - that contains flour.
0:01:52 > 0:01:53- Gluten.
0:01:53 > 0:01:57- That includes bread, pasta - and pizza.
0:01:57 > 0:01:58- Soy sauce.
0:01:58 > 0:02:00- Soy sauce.- - Stock cubes.
0:02:00 > 0:02:02- Stock cubes as well? OK.
0:02:02 > 0:02:04- So it's been a big change.
0:02:04 > 0:02:05- So it's been a big change.- - Yes.
0:02:05 > 0:02:07- What did you used to cook...
0:02:07 > 0:02:11- ..and what do you cook now - after finding out you're a coeliac?
0:02:11 > 0:02:15- I used to cook pasta and pizza.
0:02:15 > 0:02:18- I now cook gluten-free pasta.
0:02:20 > 0:02:23- I like a lot of fruit - and vegetables...
0:02:24 > 0:02:26- ..eggs, meat.
0:02:26 > 0:02:27- OK.
0:02:28 > 0:02:30- So you want to learn new skills.
0:02:30 > 0:02:32- When friends come round...
0:02:32 > 0:02:36- ..you want to have something - to put in the middle of the table...
0:02:36 > 0:02:40- ..that doesn't look like a coeliac's - food and everyone can share.
0:02:41 > 0:02:43- You want my help to do that. OK.
0:02:43 > 0:02:45- Eggs, vegetables. Are mushrooms OK?
0:02:45 > 0:02:46- Eggs, vegetables. Are mushrooms OK?- - Yes.
0:02:47 > 0:02:49- So you eat anything - apart from flour.
0:02:50 > 0:02:52- Flour's in everything!
0:02:52 > 0:02:54- OK. Right.
0:02:54 > 0:02:56- No flour. I must remember that.
0:03:00 > 0:03:03- It's obvious that Myfanwy's - coeliac disease is serious.
0:03:04 > 0:03:08- I have one idea already - of a good meal for her later.
0:03:09 > 0:03:12- I have an ordinary ingredient - in mind...
0:03:13 > 0:03:15- ..which maybe is taken for granted.
0:03:15 > 0:03:19- That isn't the case - with Llion Pugh near Llanegryn.
0:03:24 > 0:03:28- There are over 1,700 chickens - on the farm.
0:03:28 > 0:03:31- How many eggs are produced every day - - 1,700?
0:03:32 > 0:03:33- No.
0:03:34 > 0:03:37- Between 80%-90% will lay an egg.
0:03:37 > 0:03:42- Do you lose some hens to the foxes - that are around here?
0:03:42 > 0:03:44- No, not here.
0:03:44 > 0:03:48- If there's something out at night, - we won't see it in the morning.
0:03:48 > 0:03:50- No, we're lucky.
0:03:50 > 0:03:55- They're free to roam at the moment. - Do they go inside at night?
0:03:55 > 0:03:57- The eggs are all free range.
0:03:57 > 0:04:01- The hens go inside on their own - when the sun sets.
0:04:01 > 0:04:03- We just close the doors.
0:04:03 > 0:04:06- There aren't 1,700 here. - Where are the rest?
0:04:06 > 0:04:10- There are around 300 here, - 1,000 in the shed...
0:04:10 > 0:04:14- ..and there's a flock - of a few hundred in Caernarfon.
0:04:15 > 0:04:17- Where do you sell the eggs?
0:04:18 > 0:04:20- We sell them locally. - Tywyn and Dolgellau.
0:04:21 > 0:04:23- I started the Caernarfon flock - last year.
0:04:24 > 0:04:27- I sell those locally too.
0:04:39 > 0:04:41- Llion, this is a wall of eggs.
0:04:41 > 0:04:44- Explain what happens here.
0:04:44 > 0:04:46- The eggs come in here.
0:04:46 > 0:04:49- We put them on trays.
0:04:49 > 0:04:52- We then grade them - according to size.
0:04:53 > 0:04:57- There are three sizes - - medium, large and extra large.
0:04:58 > 0:04:59- This is a large one.
0:04:59 > 0:05:01- This is a large one.- - You can tell immediately.
0:05:01 > 0:05:02- But how much does it weigh?
0:05:02 > 0:05:03- But how much does it weigh?- - It has to be over 73.
0:05:04 > 0:05:05- To be extra large.
0:05:05 > 0:05:06- To be extra large.- - Extra large.
0:05:08 > 0:05:10- That's 96.
0:05:10 > 0:05:13- So it goes in the extra large tray.
0:05:14 > 0:05:16- I know you sell - everything locally...
0:05:16 > 0:05:20- ..but who buys the medium, large - and extra large ones?
0:05:20 > 0:05:23- The extra large ones - all go to the shops.
0:05:23 > 0:05:29- Restaurants and shops - take the medium or large ones.
0:05:30 > 0:05:32- How long do eggs stay fresh?
0:05:32 > 0:05:34- What's an egg's shelf life?
0:05:34 > 0:05:36- What's an egg's shelf life?- - We put 28 days on the label.
0:05:37 > 0:05:39- The best way to tell - if an egg's still fresh...
0:05:40 > 0:05:42- ..is to put it in a bowl of water.
0:05:42 > 0:05:44- If it stays on the bottom, - it's fine.
0:05:45 > 0:05:48- If it floats to the surface, - it's gone off.
0:05:50 > 0:05:52- Can I have a dozen eggs?
0:05:52 > 0:05:54- I want to cook - on the barbecue later...
0:05:54 > 0:05:57- ..and with Myfanwy - in the masterclass.
0:05:57 > 0:06:00- Can I have a dozen? - What size are they?
0:06:00 > 0:06:02- Medium.
0:06:03 > 0:06:05- Time to cook. I'm hungry!
0:06:06 > 0:06:08- Off I go. Thank you.
0:06:11 > 0:06:13- Eggs are perfect for a coeliac.
0:06:14 > 0:06:18- Myfanwy will have to forgive me this - time - I can't avoid using bread.
0:06:18 > 0:06:20- Fried egg with chorizo
0:06:20 > 0:06:22- Right, time to cook.
0:06:22 > 0:06:25- This recipe is very, very simple.
0:06:25 > 0:06:29- Fried egg with chorizo on toast.
0:06:29 > 0:06:32- We all know - that simple things are the best.
0:06:32 > 0:06:37- When the eggs - are as fresh as these...
0:06:38 > 0:06:41- ..fried eggs are perfect.
0:06:41 > 0:06:45- First, I'm going to cook - the chorizo sausage.
0:06:46 > 0:06:49- The pan is hot.
0:06:49 > 0:06:51- In goes the chorizo.
0:06:52 > 0:06:54- I want to get colour on them.
0:06:59 > 0:07:03- Right, the chorizo sausage - has cooked.
0:07:04 > 0:07:05- It's ready.
0:07:05 > 0:07:07- Right.
0:07:08 > 0:07:10- The sausage is ready.
0:07:11 > 0:07:14- I'll pour the oil over the sausage.
0:07:19 > 0:07:22- I'm cleaning the pan.
0:07:22 > 0:07:26- I'm going to toast the bread - on the barbecue.
0:07:26 > 0:07:31- I'm going to pour some rapeseed oil - on the bread.
0:07:33 > 0:07:34- Right.
0:07:35 > 0:07:37- Can you see that?
0:07:37 > 0:07:38- I'll turn it over.
0:07:39 > 0:07:43- I'm pouring the fat and oil - from the chorizo into the pan.
0:07:46 > 0:07:47- The toast is ready.
0:07:50 > 0:07:53- Now for the egg.
0:08:03 > 0:08:05- The egg's cooking immediately.
0:08:06 > 0:08:07- I'm pouring the oil over it.
0:08:08 > 0:08:13- I know the oil looks dirty but it - has the flavour of the chorizo.
0:08:14 > 0:08:16- Don't worry that it looks dirty.
0:08:16 > 0:08:17- HENS CLUCK
0:08:18 > 0:08:19- I think they're hungry.
0:08:20 > 0:08:22- It's time to plate up.
0:08:24 > 0:08:26- There we are.
0:08:26 > 0:08:30- I'd eat that all day, every day.
0:08:32 > 0:08:33- Oh!
0:08:35 > 0:08:36- That's perfect.
0:08:39 > 0:08:40- Mmm!
0:08:42 > 0:08:44- Is there anything better?
0:08:45 > 0:08:47- I don't think so.
0:08:58 > 0:09:00- I have half a dozen eggs.
0:09:00 > 0:09:05- I'm going to cook with Myfanwy now. - I just hope she enjoys the recipe.
0:09:05 > 0:09:09- Baked eggs
0:09:10 > 0:09:11- Myfanwy, it's warm in here.
0:09:12 > 0:09:14- What's that behind us?
0:09:14 > 0:09:15- What's that behind us?- - A pizza oven.
0:09:15 > 0:09:17- We could cook using that...
0:09:17 > 0:09:21- ..if I knew what the temperature was - and if I was used to it.
0:09:21 > 0:09:23- But we'll cook it in the oven - this time.
0:09:24 > 0:09:25- What do you think we'll be cooking?
0:09:25 > 0:09:26- What do you think we'll be cooking?- - I don't know.
0:09:27 > 0:09:29- An omelette, frittata?
0:09:29 > 0:09:31- Not far off.
0:09:31 > 0:09:32- Baked eggs.
0:09:33 > 0:09:34- Do you want to help?
0:09:34 > 0:09:35- Do you want to help?- - Yes.
0:09:35 > 0:09:40- If you could peel three or four - shallots, chop them finely...
0:09:40 > 0:09:42- ..and I'll slice the bacon.
0:09:42 > 0:09:43- OK.
0:09:44 > 0:09:45- Do you want me to show you?
0:09:45 > 0:09:46- Do you want me to show you?- - Yes.
0:09:47 > 0:09:48- OK.
0:09:48 > 0:09:51- When peeling onions or shallots...
0:09:52 > 0:09:54- ..chop off the root.
0:09:55 > 0:09:57- It keeps everything together.
0:09:57 > 0:10:01- If you chop too much off, it falls - into pieces as you slice it.
0:10:01 > 0:10:04- So I'll just cut off the end...
0:10:05 > 0:10:06- ..and peel it.
0:10:07 > 0:10:09- Then, chop it in half.
0:10:11 > 0:10:14- Turn it around, - leave the root where it is...
0:10:14 > 0:10:17- ..then chop it finely.
0:10:19 > 0:10:20- Watch your fingers.
0:10:22 > 0:10:23- OK?
0:10:23 > 0:10:24- OK?- - OK.
0:10:24 > 0:10:26- Right. The bacon is ready.
0:10:28 > 0:10:32- The next step - is to prepare the wild mushrooms.
0:10:32 > 0:10:37- I have a friend, Cynan, who grows - mushrooms and collects wild ones.
0:10:37 > 0:10:39- Do you know what these are?
0:10:39 > 0:10:40- Girolles.
0:10:41 > 0:10:44- Some people call them chanterelles - but they're girolles.
0:10:45 > 0:10:47- They're small and lovely.
0:10:47 > 0:10:48- Using a brush...
0:10:50 > 0:10:54- ..you just need to remove the dirt.
0:10:54 > 0:10:56- Can you see them?
0:10:57 > 0:10:59- Remove it all.
0:10:59 > 0:11:02- You could put it in water - but you lose flavour.
0:11:02 > 0:11:05- Would you like a go? - Do it carefully.
0:11:06 > 0:11:08- The black bits.
0:11:08 > 0:11:10- Yes, they shouldn't be there.
0:11:10 > 0:11:15- Those mushrooms are yellow. We don't - want anything that's not yellow.
0:11:16 > 0:11:20- As you're a coeliac, did you have - to change all the equipment?
0:11:20 > 0:11:23- You don't have an intolerance, - you're a coeliac.
0:11:24 > 0:11:26- Did you have to change - all the equipment?
0:11:26 > 0:11:31- I've changed the chopping boards - as we use to cut bread on them...
0:11:31 > 0:11:34- ..in case there were traces.
0:11:34 > 0:11:38- Just to be safe, - we've changed the pots and pans.
0:11:39 > 0:11:40- The pans too?
0:11:40 > 0:11:44- Yes. We'd cooked normal pasta - in them.
0:11:44 > 0:11:47- We've also changed - the wooden spoons...
0:11:48 > 0:11:51- ..in case - there are traces there too.
0:11:52 > 0:11:55- OK. So you've changed everything.
0:11:55 > 0:11:57- And you're not ill now.
0:11:57 > 0:11:58- Only if you eat flour.
0:11:58 > 0:11:59- Only if you eat flour.- - Yes.
0:11:59 > 0:12:02- You know immediately - if you've eaten flour.
0:12:05 > 0:12:08- Add oil and bacon to the pan.
0:12:09 > 0:12:10- Then shallots and mushrooms.
0:12:11 > 0:12:13- And salt and pepper.
0:12:20 > 0:12:22- Leave them to cool.
0:12:24 > 0:12:27- Then put them in a baking dish - greased with butter...
0:12:27 > 0:12:29- ..and salt and pepper.
0:12:30 > 0:12:32- Nice. OK.
0:12:32 > 0:12:35- If you could pass me the eggs.
0:12:37 > 0:12:41- Fresh eggs always taste better.
0:12:41 > 0:12:45- If the eggs are fresh, - it's perfect for this recipe.
0:12:45 > 0:12:48- They'll hold their shape, - which is important.
0:12:48 > 0:12:52- I'm just going to break the eggs - into the dish.
0:12:55 > 0:12:58- Try to keep the egg - quite close together.
0:12:58 > 0:13:01- You don't want it to flow outwards.
0:13:01 > 0:13:07- If you'd like to break another egg - and put it there.
0:13:08 > 0:13:10- So, in it goes.
0:13:10 > 0:13:12- One there and one there.
0:13:18 > 0:13:20- Double cream in every corner.
0:13:20 > 0:13:21- Add parsley...
0:13:22 > 0:13:25- ..and then put into - a 160-degree oven for ten minutes.
0:13:34 > 0:13:36- no gluten
0:13:40 > 0:13:43- After ten minutes in the oven, - it's ready to taste.
0:13:46 > 0:13:48- Time to taste.
0:13:54 > 0:13:55- It's really nice.
0:13:57 > 0:13:58- Very nice.
0:13:58 > 0:13:59- A bit of bread.
0:14:01 > 0:14:02- No bread!
0:14:08 > 0:14:11- Try it on your friends...
0:14:11 > 0:14:15- ..and I'll see you in Odette's soon - for more cooking.
0:14:15 > 0:14:17- There'll be no flour or bread.
0:14:17 > 0:14:18- Thank you.
0:14:19 > 0:14:20- It's nice.
0:14:20 > 0:14:20- .
0:14:25 > 0:14:25- Subtitles
0:14:25 > 0:14:27- Subtitles- - Subtitles
0:14:33 > 0:14:38- My challenge this time is to help - my apprentice, Myfanwy Gloster...
0:14:38 > 0:14:42- ..to increase her repertoire - using gluten-free ingredients.
0:14:42 > 0:14:46- I'm looking forward to welcoming her - to the restaurant...
0:14:46 > 0:14:48- ..for the masterclass.
0:14:55 > 0:14:58- I'm looking forward - to making something gluten-free...
0:14:59 > 0:15:02- ..that doesn't look like - it's gluten-free.
0:15:02 > 0:15:07- People think that gluten-free food - will taste disgusting.
0:15:07 > 0:15:11- I want to make something - that's exciting and tasty.
0:15:12 > 0:15:17- Gluten-free gnocchi
0:15:18 > 0:15:20- Myfanwy, - welcome to the kitchen at Odette's.
0:15:21 > 0:15:26- We're going to make gluten-free - gnocchi, so there's no flour...
0:15:26 > 0:15:30- ..with salmon, broccoli - and walnut pesto.
0:15:31 > 0:15:36- It's a good combination - but we want to focus on the gnocchi.
0:15:36 > 0:15:37- Have you made gnocchi before?
0:15:37 > 0:15:38- Have you made gnocchi before?- - No.
0:15:38 > 0:15:39- I've eaten it but haven't made it.
0:15:39 > 0:15:40- I've eaten it but haven't made it.- - Was it nice?
0:15:41 > 0:15:42- Yes. It's similar to pasta.
0:15:43 > 0:15:44- Yes.
0:15:44 > 0:15:49- Instead of normal flour, - you have to use different flour.
0:15:49 > 0:15:53- When you make pasta, - which flour do you add?
0:15:53 > 0:15:54- Rice.
0:15:55 > 0:15:58- OK. There's rice flour in this too.
0:15:58 > 0:16:03- First, we're going to - roast the potatoes in salt.
0:16:03 > 0:16:06- The reason is - when you make gnocchi...
0:16:07 > 0:16:10- ..you want a dry and warm potato.
0:16:11 > 0:16:12- In its skin.
0:16:12 > 0:16:13- In its skin.- - Yes.
0:16:15 > 0:16:19- I have potatoes that have been - cooking in the oven for an hour.
0:16:21 > 0:16:23- We're going to remove the salt.
0:16:23 > 0:16:27- Using a knife, cut it in half...
0:16:27 > 0:16:30- ..and let the steam escape.
0:16:31 > 0:16:33- Do you use any kind of potato?
0:16:33 > 0:16:37- You don't want to use new potatoes - - they're too small.
0:16:37 > 0:16:40- As you're roasting them, - they'd shrink to nothing.
0:16:40 > 0:16:43- You could use a Maris Piper, - a large potato.
0:16:43 > 0:16:48- But sometimes, people make gnocchi - and forget the flavour of a potato.
0:16:49 > 0:16:54- I use Charlotte potatoes - as they're tastier and more yellow.
0:16:54 > 0:16:56- It has more of a potatoey taste.
0:16:56 > 0:16:59- You need a spoon for the next step.
0:17:00 > 0:17:02- I'll show you how to do one.
0:17:04 > 0:17:09- Remove the potato out of its skin.
0:17:09 > 0:17:11- Remove it all.
0:17:12 > 0:17:16- You could do this bit in the morning - and cook it in the evening.
0:17:18 > 0:17:20- Do you like salmon?
0:17:21 > 0:17:22- Don't say you don't!
0:17:24 > 0:17:28- I don't think I've had it - since I was about ten.
0:17:29 > 0:17:30- OK.
0:17:30 > 0:17:32- What about broccoli?
0:17:32 > 0:17:33- That's fine.
0:17:34 > 0:17:38- Next, we're going to use this.
0:17:39 > 0:17:41- We'll push the potatoes through it.
0:17:41 > 0:17:45- It's important - that you don't put it all in one go.
0:17:45 > 0:17:49- We don't want to overwork - the starch in the potatoes.
0:17:50 > 0:17:55- If you mix it too much, you might - get gnocchi that's like elastic.
0:17:55 > 0:17:59- That happens because - the starch has been overworked.
0:17:59 > 0:18:03- So I'll just put a little on top...
0:18:04 > 0:18:07- ..then push it through.
0:18:07 > 0:18:10- I'm not going to spread it - - just push it through.
0:18:11 > 0:18:13- Straight through.
0:18:15 > 0:18:17- It ends up like this.
0:18:19 > 0:18:21- You have half an hour.
0:18:22 > 0:18:24- Oh, my God!
0:18:24 > 0:18:26- It's harder than it looks.
0:18:26 > 0:18:28- You made it look easy!
0:18:29 > 0:18:30- Muscles, you see.
0:18:30 > 0:18:32- Plenty of experience.
0:18:33 > 0:18:34- Now...
0:18:35 > 0:18:40- ..we're going to add potato starch.
0:18:43 > 0:18:44- Rice flour.
0:18:46 > 0:18:48- Cornflour.
0:18:49 > 0:18:51- I'm going to add one egg now.
0:18:52 > 0:18:55- You can mix it all together.
0:18:56 > 0:18:57- Could I use a mixer?
0:18:57 > 0:18:59- You could.
0:18:59 > 0:19:02- But with a mixer, you can't feel it.
0:19:02 > 0:19:06- You don't know - if you're overworking the mixture.
0:19:06 > 0:19:09- It's important to use your hands - to an extent.
0:19:09 > 0:19:12- I'd never make gnocchi - using a machine.
0:19:12 > 0:19:15- You could if you want, - there's no reason why.
0:19:15 > 0:19:16- One more egg.
0:19:18 > 0:19:19- Right.
0:19:19 > 0:19:21- As you mix that...
0:19:22 > 0:19:26- ..I'm going to add salt...
0:19:26 > 0:19:28- ..and a bit of pepper.
0:19:29 > 0:19:31- You can continue mixing.
0:19:31 > 0:19:33- The next step...
0:19:34 > 0:19:38- ..is to put some of the rice flour - on the board.
0:19:42 > 0:19:45- Then, roll it into a sausage shape.
0:19:50 > 0:19:55- Pinch it, slice it and put it into - the fridge for at least an hour.
0:20:09 > 0:20:11- I'm going to use salmon next.
0:20:11 > 0:20:12- I'll roast it.
0:20:14 > 0:20:17- Broccoli's in season.
0:20:17 > 0:20:23- We'll serve it with walnut pesto.
0:20:23 > 0:20:27- Instead of using basil, - you use nuts.
0:20:27 > 0:20:33- The other ingredients are the same - - garlic, parmesan and olive oil.
0:20:34 > 0:20:36- You get a nutty taste - which works well.
0:20:36 > 0:20:40- We're going to fry the salmon - in this pan.
0:20:41 > 0:20:47- We'll cook the gnocchi and broccoli - together in water and some butter...
0:20:47 > 0:20:49- ..to combine the flavours.
0:20:49 > 0:20:53- I'll finish the broccoli - in the pan with the salmon.
0:21:11 > 0:21:13- I'm going to add some pepper.
0:21:18 > 0:21:20- Take the gnocchi...
0:21:21 > 0:21:24- ..out slowly - and put it on the cloth.
0:21:26 > 0:21:30- When the gnocchi - rises to the surface, it's ready.
0:21:41 > 0:21:45- For full recipes, visit the website - or write to this address.
0:22:02 > 0:22:04- It's time to taste.
0:22:04 > 0:22:05- Gnocchi.
0:22:08 > 0:22:09- It's really nice.
0:22:10 > 0:22:12- Is it soft? - You can tell it's soft there.
0:22:14 > 0:22:15- The pesto's lovely.
0:22:19 > 0:22:20- Thank you.
0:22:20 > 0:22:22- The combination...
0:22:23 > 0:22:28- Gnocchi is potatoes. - You can serve anything with it.
0:22:28 > 0:22:30- Are you going to try the salmon?
0:22:30 > 0:22:31- You haven't eaten salmon...
0:22:31 > 0:22:33- You haven't eaten salmon...- - ..since I was ten.
0:22:33 > 0:22:34- Why?
0:22:34 > 0:22:37- I just think I told Mam - I didn't like it and that was it.
0:22:37 > 0:22:38- OK.
0:22:39 > 0:22:40- It wasn't out of a tin, was it?
0:22:40 > 0:22:41- It wasn't out of a tin, was it?- - I don't remember.
0:22:41 > 0:22:42- I hope not.
0:22:45 > 0:22:49- I don't want to admit - I actually like it!
0:22:49 > 0:22:51- You haven't had it for how long?
0:22:52 > 0:22:53- Almost 20.
0:22:53 > 0:22:55- Almost 20.- - Almost 20 years and you like it.
0:22:55 > 0:22:57- Yes. It's nice.
0:22:57 > 0:23:00- You live by the sea - and you don't like fish!
0:23:00 > 0:23:02- That's going to change!
0:23:02 > 0:23:04- It's really nice.
0:23:04 > 0:23:05- What's your favourite bit?
0:23:05 > 0:23:07- What's your favourite bit?- - The gnocchi. It's lovely.
0:23:07 > 0:23:10- It reminds me of pasta - before I went gluten-free.
0:23:12 > 0:23:17- It just tastes like it isn't - gluten-free, that it's normal.
0:23:17 > 0:23:22- That's the aim. If it tastes - that good, there's nothing missing.
0:23:22 > 0:23:23- It's perfect.
0:23:42 > 0:23:44- S4C Subtitles by Testun Cyf.
0:23:44 > 0:23:44- .