0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:23 > 0:00:27- Welcome to the series that has - plenty of advice and ingredients.
0:00:27 > 0:00:31- This time, - I'm travelling all over Wales...
0:00:31 > 0:00:34- ..visiting people in their homes - and kitchens.
0:00:35 > 0:00:38- The aim is to help people - with their culinary needs.
0:00:38 > 0:00:43- The climax is a masterclass - at a professional kitchen in London.
0:00:45 > 0:00:48- It's a feast of vegetables - on this programme.
0:00:48 > 0:00:53- Courgettes, runner beans - on the barbecue...
0:00:53 > 0:00:56- ..and to cap it all, - tasty sheep's milk cheese.
0:00:58 > 0:01:00- Welcome to Cegin Bryn - - Y Dosbarth Meistr.
0:01:01 > 0:01:05- The masterclass
0:01:10 > 0:01:14- I'm cooking in North Wales - on this programme.
0:01:14 > 0:01:17- Keeping me company - is a vegetarian, Colin Owen.
0:01:17 > 0:01:20- He likes gardening and cooking.
0:01:20 > 0:01:24- He's also keen to increase - his skills in the masterclass.
0:01:28 > 0:01:31- Colin, - I understand you like cooking.
0:01:31 > 0:01:34- How can I help you - to develop your skills?
0:01:34 > 0:01:37- What would you like to learn?
0:01:37 > 0:01:42- I would like to increase - my confidence when cooking.
0:01:42 > 0:01:44- I really enjoy cooking.
0:01:45 > 0:01:48- I follow recipes.
0:01:48 > 0:01:52- But I'd like to have the confidence - to be creative in the kitchen.
0:01:52 > 0:01:56- OK, so understand - how ingredients combine.
0:01:56 > 0:01:58- Exactly. What goes with what.
0:01:58 > 0:02:01- OK. And you're a vegetarian.
0:02:01 > 0:02:03- No meat at all.
0:02:03 > 0:02:05- Or fish either.
0:02:05 > 0:02:08- I've been a vegetarian - for over 20 years.
0:02:08 > 0:02:10- I've enjoyed the process.
0:02:11 > 0:02:14- I didn't used - to take any interest in food.
0:02:14 > 0:02:17- Since becoming vegetarian...
0:02:17 > 0:02:21- ..I've thought about what I eat - and what it tastes like.
0:02:22 > 0:02:27- I now cook for myself every day.
0:02:28 > 0:02:31- So you like cooking.
0:02:31 > 0:02:34- Do you eat everything...
0:02:34 > 0:02:38- ..or are you a vegetarian who - doesn't like mushrooms and onions?
0:02:38 > 0:02:41- No, I eat everything - and I enjoy them.
0:02:41 > 0:02:45- I have no problem - eating any kind of vegetables.
0:02:45 > 0:02:47- So I can cook you anything.
0:02:47 > 0:02:49- So I can cook you anything.- - Absolutely.
0:02:49 > 0:02:51- I'll try anything.
0:02:51 > 0:02:52- OK.
0:02:57 > 0:03:00- It's obvious - that Colin is fond of cooking.
0:03:00 > 0:03:02- I'm looking forward - to helping him later.
0:03:03 > 0:03:07- First, I'm visiting the Coleg Menai - Food Technology Centre...
0:03:07 > 0:03:09- ..to meet cheese producer - Carrie Rimes.
0:03:10 > 0:03:14- This resource is a big help - to food producers in the area.
0:03:14 > 0:03:18- This is where Carrie started - producing her sheep's milk cheese.
0:03:18 > 0:03:21- One of them - is suitable for vegetarians.
0:03:24 > 0:03:26- As we're dressed like this...
0:03:26 > 0:03:29- ..something important - must happen here.
0:03:29 > 0:03:31- Tell me about the business.
0:03:31 > 0:03:36- I make cheese out of sheep's milk.
0:03:36 > 0:03:42- I've done it - for just over a year now.
0:03:43 > 0:03:49- Before then, I did three years' - work experience in France...
0:03:49 > 0:03:52- ..where I made cheese...
0:03:52 > 0:03:56- ..using cow's milk, sheep's milk - and goat's milk too.
0:03:57 > 0:03:58- Why sheep's milk cheese?
0:03:58 > 0:03:59- Well...
0:04:00 > 0:04:01- It's a bit different, isn't it?
0:04:01 > 0:04:02- It's a bit different, isn't it?- - It is.
0:04:02 > 0:04:06- The demand for sheep's milk cheese - is going up and up.
0:04:06 > 0:04:10- We import the majority - of sheep's milk cheese...
0:04:10 > 0:04:14- ..such as manchego and pecorino.
0:04:15 > 0:04:18- So, in Wales especially...
0:04:20 > 0:04:22- ..you'd think...
0:04:23 > 0:04:24- There are so many sheep about.
0:04:24 > 0:04:25- There are so many sheep about.- - So many sheep.
0:04:26 > 0:04:28- Why on earth do we not make cheese?
0:04:29 > 0:04:31- Where does the sheep milk - come from?
0:04:31 > 0:04:35- Though there are lots of sheep - in Wales...
0:04:36 > 0:04:40- ..no-one milks sheep in North Wales - at the moment.
0:04:40 > 0:04:42- So I have to go quite far...
0:04:42 > 0:04:46- ..to the Forest of Bowland - near Preston in Lancashire.
0:04:47 > 0:04:48- There's a gap in the market...
0:04:49 > 0:04:52- ..for a North Wales farmer - to start milking sheep...
0:04:52 > 0:04:55- ..so you can have milk - to make cheese.
0:04:55 > 0:04:58- Are you listening, farmers? - A gap in the market.
0:04:59 > 0:05:00- What's under this?
0:05:01 > 0:05:04- I hope it's Brefu Bach.
0:05:04 > 0:05:05- OK.
0:05:06 > 0:05:09- This is the soft cheese?
0:05:09 > 0:05:10- The soft cheese.
0:05:11 > 0:05:13- Is it OK for a vegetarian?
0:05:13 > 0:05:14- Is it OK for a vegetarian?- - Yes.
0:05:14 > 0:05:20- It's been made with thistle rennet.
0:05:20 > 0:05:23- The rennet is here.
0:05:23 > 0:05:28- It's a special rennet. - Not many people use it.
0:05:28 > 0:05:31- What about the milk - - is it pasteurized?
0:05:31 > 0:05:33- No, it hasn't.
0:05:33 > 0:05:34- So it tastes good.
0:05:34 > 0:05:35- So it tastes good.- - Hopefully.
0:05:35 > 0:05:38- Lovely. What's the next step?
0:05:38 > 0:05:39- Tipping it.
0:05:40 > 0:05:41- Is that the whey?
0:05:41 > 0:05:43- Is that the whey?- - Yes, the whey.
0:05:43 > 0:05:48- I'm just removing the whey.
0:05:48 > 0:05:53- There's a little bit of cream - at the top.
0:05:53 > 0:05:56- I want to remove that as well.
0:05:58 > 0:05:59- So a large one to begin with.
0:05:59 > 0:06:02- So a large one to begin with.- - A large one, but not too large.
0:06:03 > 0:06:04- There we are.
0:06:06 > 0:06:07- Great.
0:06:08 > 0:06:09- OK?
0:06:09 > 0:06:11- Yes. A little cream.
0:06:13 > 0:06:14- Is that enough?
0:06:14 > 0:06:15- Is that enough?- - Yes. Brilliant.
0:06:20 > 0:06:22- And now a smaller amount.
0:06:22 > 0:06:24- And now a smaller amount.- - Just to cover the cream.
0:06:24 > 0:06:25- Well done.
0:06:26 > 0:06:27- Now a large amount.
0:06:28 > 0:06:29- This is too large.
0:06:29 > 0:06:31- This is too large.- - No, it's OK.
0:06:31 > 0:06:32- Look at that - brilliant!
0:06:32 > 0:06:33- Look at that - brilliant!- - Do you want a Flake?!
0:06:33 > 0:06:35- Whoa!
0:06:35 > 0:06:36- Well done.
0:06:36 > 0:06:39- For a first attempt, - that's really good.
0:06:40 > 0:06:43- A new job! - A chef to a cheese producer.
0:06:51 > 0:06:54- After putting the cheese in pots, - salt is added...
0:06:54 > 0:06:58- ..and then it's turned upside down - every so often for 48 hours.
0:06:59 > 0:07:03- After a week, mould will form - on the outside - the skin.
0:07:04 > 0:07:07- Then it's wrapped - and placed in a fridge.
0:07:07 > 0:07:10- The process takes three weeks - in all.
0:07:16 > 0:07:21- You won the best new cheese - across Britain in 2016.
0:07:21 > 0:07:23- Yes, it's amazing!
0:07:23 > 0:07:25- With Brefu Bach.
0:07:25 > 0:07:26- Yes, Brefu Bach.
0:07:27 > 0:07:30- It wasn't in the business plan!
0:07:30 > 0:07:32- If the cheese has won awards...
0:07:32 > 0:07:36- ..I'm sure Colin - will enjoy cooking with it later.
0:07:36 > 0:07:37- I hope so.
0:07:37 > 0:07:38- I hope so.- - Thank you for the lesson.
0:07:39 > 0:07:40- I've learnt a lot today.
0:07:40 > 0:07:41- I've learnt a lot today.- - Thank you.
0:07:41 > 0:07:43- I'll keep your cheese separate.
0:07:43 > 0:07:46- I'm sure I can sell it - for double the price!
0:07:51 > 0:07:54- On now to Moelyci community farm - near Bethesda...
0:07:55 > 0:07:57- ..where Carrie - sells and stores the cheese...
0:07:58 > 0:08:01- ..to buy vegetables - and to fire up the barbecue.
0:08:01 > 0:08:05- Runner beans, hazelnuts - and sheep's milk cheese
0:08:06 > 0:08:11- This recipe is runner beans, - hazelnuts and Calan cheese...
0:08:12 > 0:08:15- ..which is the hard cheese - that Carrie makes.
0:08:15 > 0:08:17- It's similar to pecorino.
0:08:17 > 0:08:20- I'm using a hard cheese - to cook with.
0:08:20 > 0:08:23- First, I'm going to roast - the hazelnuts.
0:08:23 > 0:08:27- The pan goes on the barbecue.
0:08:27 > 0:08:29- In go the hazelnuts.
0:08:30 > 0:08:33- It's important that the pan is dry - - no oil.
0:08:33 > 0:08:35- I'm going to roast them...
0:08:35 > 0:08:38- ..until the oil and flavour - come out the hazelnuts.
0:08:39 > 0:08:42- As I'm roasting the nuts...
0:08:43 > 0:08:46- ..I'm going to prepare - the runner beans.
0:08:46 > 0:08:51- Runner beans are in season now.
0:08:51 > 0:08:54- I'm going to remove the tops.
0:08:54 > 0:08:58- If it's rather large, - you can slice it down the middle.
0:08:58 > 0:09:00- These are fine.
0:09:00 > 0:09:02- I'm topping and tailing them.
0:09:03 > 0:09:05- The beans are ready.
0:09:07 > 0:09:08- The nuts are ready.
0:09:10 > 0:09:13- You know they're ready - when you can smell them.
0:09:13 > 0:09:14- They've roasted.
0:09:15 > 0:09:17- I'm putting them into a bowl.
0:09:17 > 0:09:20- Next, I'm going to add butter - into the pan.
0:09:20 > 0:09:24- I'm going to make tarragon butter.
0:09:25 > 0:09:28- I only want to melt the butter.
0:09:28 > 0:09:30- I'm adding salt and pepper.
0:09:30 > 0:09:32- I'll leave it to cool.
0:09:33 > 0:09:36- Right, back to the runner beans.
0:09:37 > 0:09:41- I'm seasoning the runner beans - with salt and pepper.
0:09:42 > 0:09:43- A little olive oil.
0:09:45 > 0:09:48- Not too much - or it'll burn on the barbecue.
0:09:49 > 0:09:51- After mixing them well...
0:09:51 > 0:09:56- ..they go straight - on the barbecue.
0:09:57 > 0:09:59- The nuts have cooled.
0:09:59 > 0:10:03- I'm just going to slice them - in half.
0:10:05 > 0:10:08- It's time to turn the beans over.
0:10:09 > 0:10:12- I'm now going to add tarragon - to the butter.
0:10:13 > 0:10:14- The beans are ready.
0:10:14 > 0:10:17- I'm going to remove them - from the barbecue.
0:10:21 > 0:10:23- I'm now slicing them in half.
0:10:24 > 0:10:29- I'll now add the beans - to the butter.
0:10:30 > 0:10:31- It's time to plate up.
0:10:33 > 0:10:35- I'll add the hazelnuts.
0:10:37 > 0:10:41- I'm going to slice the cheese - in half.
0:10:43 > 0:10:47- I'm just adding shavings - over it all.
0:10:48 > 0:10:49- There we are.
0:10:59 > 0:11:01- I've had a good day.
0:11:01 > 0:11:04- I've got a basketful - of fresh vegetables...
0:11:04 > 0:11:06- ..and cheese - that's suitable for Colin.
0:11:06 > 0:11:10- Fingers crossed, - he'll be happy with the end product.
0:11:10 > 0:11:14- Baked courgettes and tomatoes
0:11:15 > 0:11:17- Colin, here are the ingredients...
0:11:17 > 0:11:23- ..onions, tomatoes, yellow - courgettes, green courgettes...
0:11:23 > 0:11:27- ..and Brefu Bach cheese, - which is suitable for vegetarians.
0:11:28 > 0:11:30- It's a good combination.
0:11:30 > 0:11:31- Do you want to help?
0:11:31 > 0:11:32- Do you want to help?- - I'd love to.
0:11:33 > 0:11:38- The first step - is to peel and slice the onions.
0:11:39 > 0:11:41- Chop off the top...
0:11:42 > 0:11:44- ..a little of the root...
0:11:45 > 0:11:47- ..and peel the outer layers.
0:11:48 > 0:11:49- Do you cook often?
0:11:49 > 0:11:52- You have more cookery books than me!
0:11:52 > 0:11:53- You have more cookery books than me!- - I have a library!
0:11:53 > 0:11:55- I love following recipes...
0:11:55 > 0:12:01- ..and getting inspiration from cooks - all over the world.
0:12:01 > 0:12:03- I love cooking.
0:12:03 > 0:12:05- Chop the onion in half.
0:12:07 > 0:12:12- Then chop it as finely as possible.
0:12:13 > 0:12:15- Slowly does it. It's not a race.
0:12:15 > 0:12:17- Just slice the onion finely.
0:12:22 > 0:12:26- The next step is to put the pan - on quite a high heat.
0:12:27 > 0:12:29- Add some oil.
0:12:31 > 0:12:34- We're going to cook the onions...
0:12:35 > 0:12:37- The term is lyonnaise onions.
0:12:37 > 0:12:39- You cook the onions right down.
0:12:40 > 0:12:43- You don't add water. - They cook in their own liquid.
0:12:43 > 0:12:46- They're ready - just before they turn brown...
0:12:46 > 0:12:49- ..when natural sugar - comes out of the onions.
0:12:49 > 0:12:52- It looks a large amount...
0:12:53 > 0:12:58- ..but it will reduce - by at least 50%, if not more.
0:12:59 > 0:13:01- Pepper.
0:13:05 > 0:13:06- Some salt.
0:13:10 > 0:13:11- Mix them well.
0:13:11 > 0:13:14- They'll take 30-45 minutes to cook.
0:13:16 > 0:13:18- So you put them on a high heat...
0:13:19 > 0:13:22- ..and keep the heat high - for the first 15 minutes.
0:13:23 > 0:13:25- That brings the water - out the onions.
0:13:26 > 0:13:28- Once the water starts coming out...
0:13:29 > 0:13:32- ..turn the heat down - and cook them slowly.
0:13:33 > 0:13:39- The next step - is to slice the courgette.
0:13:44 > 0:13:50- When you go on holiday, where do you - like to visit in terms of food?
0:13:50 > 0:13:53- Italy, especially as a vegetarian.
0:13:53 > 0:13:54- OK.
0:13:55 > 0:13:58- Italian food without meat - is natural.
0:13:59 > 0:14:04- It's not vegetarian food, is it? - It's food without meat.
0:14:04 > 0:14:08- Yes, the food of the people. - They do eat meat-free meals.
0:14:09 > 0:14:12- It's a part of that country.
0:14:12 > 0:14:15- I love that type of food.
0:14:15 > 0:14:18- Could you pass me - the plate and bowl?
0:14:18 > 0:14:22- I'm going to put the courgette - in it.
0:14:24 > 0:14:27- Salt to draw the water out - before cooking.
0:14:28 > 0:14:32- We're doing the same - with the green courgette now.
0:14:36 > 0:14:41- You can see water starting - to come out of the courgette.
0:14:43 > 0:14:46- Fresh thyme from the garden.
0:14:56 > 0:14:59- The courgettes - are dried on kitchen paper.
0:15:01 > 0:15:04- The onions go into a baking dish..
0:15:05 > 0:15:07- ..with a layer of vegetables on top.
0:15:13 > 0:15:15- Oil then goes on top...
0:15:15 > 0:15:19- ..to help cook the courgette.
0:15:21 > 0:15:22- Thyme leaves.
0:15:22 > 0:15:23- Fantastic.
0:15:24 > 0:15:26- It now goes in the oven - for 20 minutes...
0:15:26 > 0:15:28- ..just to cook the courgette.
0:15:31 > 0:15:33- It's in the oven at 180C.
0:15:33 > 0:15:38- After it's cooked, soft sheep's milk - cheese and basil leaves are added.
0:15:49 > 0:15:50- Mmm.
0:15:52 > 0:15:53- That's amazing.
0:15:55 > 0:15:58- The fact the cheese is warm - makes a difference.
0:16:03 > 0:16:04- Happy?
0:16:07 > 0:16:08- Extremely.
0:16:09 > 0:16:12- Next time we cook together - will be at Odette's.
0:16:12 > 0:16:16- Make sure you get plenty of sleep - before you come down.
0:16:16 > 0:16:17- Hard work!
0:16:20 > 0:16:20- .
0:16:24 > 0:16:24- Subtitles
0:16:24 > 0:16:26- Subtitles- - Subtitles
0:16:31 > 0:16:33- The next location is London.
0:16:34 > 0:16:37- The next challenge - for my apprentice, Colin Owen...
0:16:37 > 0:16:40- ..is to join me for a masterclass - at my restaurant.
0:16:44 > 0:16:47- I've no idea - what I'm going to be cooking...
0:16:47 > 0:16:50- ..but I'm looking forward - to finding out...
0:16:51 > 0:16:53- ..and to learn new things.
0:16:53 > 0:16:55- New processes.
0:16:56 > 0:17:01- The whole experience - of being at Odette's is great.
0:17:01 > 0:17:06- Roasted whole cauliflower
0:17:06 > 0:17:10- We're going to cook - a whole cauliflower...
0:17:10 > 0:17:14- ..with yogurt, cumin - and curry powder.
0:17:14 > 0:17:16- I'm going to roast it whole.
0:17:17 > 0:17:18- Have you made it before?
0:17:18 > 0:17:19- Have you made it before?- - No.
0:17:20 > 0:17:22- Right, this is what - we're going to do.
0:17:24 > 0:17:29- If you could put half - the natural yogurt in this bowl...
0:17:29 > 0:17:32- ..with salt and pepper.
0:17:32 > 0:17:36- You're in a professional kitchen now - - you do things without...
0:17:37 > 0:17:41- The front of a teaspoon - of ground cumin and curry powder.
0:17:41 > 0:17:43- It's a good combination.
0:17:43 > 0:17:47- If you don't like cumin, - you could use coriander.
0:17:47 > 0:17:48- You could add different spices.
0:17:48 > 0:17:50- You could add different spices.- - Experiment.
0:17:50 > 0:17:51- Yes.
0:17:53 > 0:17:54- A little more.
0:17:56 > 0:17:57- There we are.
0:17:57 > 0:18:01- As you're mixing, - I'll prepare the cauliflower.
0:18:01 > 0:18:05- I'm going to chop off the end...
0:18:05 > 0:18:08- ..but try and keep it whole.
0:18:08 > 0:18:12- So you chop off the end - and then the leaves.
0:18:13 > 0:18:18- Now, I'm going to use - a small knife.
0:18:18 > 0:18:21- I'm putting my thumb - an inch from the tip.
0:18:21 > 0:18:23- I'm cutting into the core.
0:18:23 > 0:18:27- My thumb ensures - I'm not going too deeply.
0:18:27 > 0:18:31- The reason I'm removing the core - is it doesn't cook well.
0:18:31 > 0:18:33- It remains hard.
0:18:33 > 0:18:37- It also helps the heat - to get inside it.
0:18:37 > 0:18:40- So we're going to roast - the cauliflower whole.
0:18:40 > 0:18:45- I want to cover it all with yogurt.
0:18:45 > 0:18:47- Try and keep it in the centre.
0:18:47 > 0:18:50- Some of it will fall down - as it roasts.
0:18:50 > 0:18:54- Leave it to fall naturally.
0:18:54 > 0:18:56- Pour it all in.
0:18:57 > 0:19:00- It'll now go in a 160-degree oven - for 30-45 minutes.
0:19:04 > 0:19:07- I'm now going to make - a curry-flavoured oil.
0:19:07 > 0:19:10- Put the cumin powder - and ground cumin on the heat...
0:19:11 > 0:19:14- ..along with a cinnamon stick, - lime leaves...
0:19:18 > 0:19:21- ..a green and a brown cardamom pod - and oil.
0:19:33 > 0:19:37- Leave the cauliflower to cool - so it's easier to slice later.
0:19:38 > 0:19:41- To turn the oil into a dressing...
0:19:41 > 0:19:46- ..I'm going to roast some pine nuts - in a dry pan until they're brown...
0:19:46 > 0:19:48- ..then remove it from the heat.
0:19:49 > 0:19:52- I'll then add capers and sultanas.
0:19:52 > 0:19:57- Before then, I'll put them in cold - water and bring it to the boil...
0:19:57 > 0:19:59- ..then set it aside.
0:20:00 > 0:20:01- It brings out the sweetness.
0:20:01 > 0:20:04- It brings out the sweetness.- - That's an interesting combination.
0:20:04 > 0:20:06- Why capers and curry?
0:20:06 > 0:20:09- Capers can be quite sour.
0:20:09 > 0:20:13- When you have Indian food, - you sometimes eat lime chutney...
0:20:13 > 0:20:15- ..which is sour and hot.
0:20:15 > 0:20:17- Using capers, you get the same.
0:20:17 > 0:20:21- You get the sour taste - and the heat comes from the oil.
0:20:22 > 0:20:24- So it's those two together.
0:20:24 > 0:20:27- It works the same - but in a different way.
0:20:27 > 0:20:28- Clever!
0:20:30 > 0:20:31- I wouldn't say that!
0:20:31 > 0:20:34- It's the combination - that works well.
0:20:35 > 0:20:38- The pine nuts are ready. - You can see the change in colour.
0:20:38 > 0:20:40- The oil has come out.
0:20:40 > 0:20:41- They're ready.
0:20:41 > 0:20:44- I now need a teaspoon.
0:20:44 > 0:20:50- Add two teaspoons of capers - without the oil, please, in there.
0:20:50 > 0:20:52- We'll now add the oil.
0:20:52 > 0:20:55- Add half the oil to the mixture.
0:20:56 > 0:20:58- The sultanas are ready.
0:20:58 > 0:20:59- Put them in.
0:21:01 > 0:21:03- I'm now slicing a lime.
0:21:04 > 0:21:07- If you could put the juice in.
0:21:07 > 0:21:09- There's a lot of oil in there.
0:21:09 > 0:21:13- You need the lime juice - to cut through the oil.
0:21:13 > 0:21:16- Mix it well, add some - salt and pepper and taste it.
0:21:17 > 0:21:19- Tell me if you think it's ready.
0:21:20 > 0:21:24- The last step is to cook some chard.
0:21:24 > 0:21:27- It's similar to beetroot leaves.
0:21:27 > 0:21:30- It's quite sweet - so it'll cut through everything.
0:21:30 > 0:21:33- It also adds colour.
0:21:36 > 0:21:40- For full recipes, visit the website - or write to this address.
0:21:48 > 0:21:49- Mmm.
0:21:50 > 0:21:51- Good start.
0:21:53 > 0:21:55- It's tasty.
0:21:56 > 0:21:58- You can taste the spice, can't you?
0:21:59 > 0:22:02- The dressing goes well - with the spice too.
0:22:03 > 0:22:04- It's been incredible.
0:22:04 > 0:22:08- I was looking forward to it so much - and it's been better than expected.
0:22:08 > 0:22:11- What will you take - from the experience?
0:22:11 > 0:22:13- Food or techniques.
0:22:13 > 0:22:16- The mixture of ingredients.
0:22:16 > 0:22:22- I'd never have thought of putting - this type of dressing with spices.
0:22:24 > 0:22:29- I've learnt to mix - and achieve a different balance.
0:22:30 > 0:22:32- There's more than one way.
0:22:33 > 0:22:35- It's Indian food...
0:22:35 > 0:22:39- ..but the dressing - is from a completely different part.
0:22:39 > 0:22:41- It works amazingly well.
0:22:41 > 0:22:45- What's most important is if - the plate's empty, everyone's happy.
0:22:45 > 0:22:49- No matter what the ingredients are, - what the combination is...
0:22:50 > 0:22:52- ..if everyone eats it, - everyone's happy.
0:23:11 > 0:23:13- S4C Subtitles by Testun Cyf.
0:23:13 > 0:23:14- .