Dal Ati: Galwch Acw Dal Ati

-Subtitles

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-

-Subtitles

-Welcome to Galwch Acw.

-This is the series where three Welsh

-learners cook a three-course meal...

-..for each other,

-for Ioan Talfryn and for me.

-This time, we have three

-Welsh learners from Ceredigion.

-Jan Williams has retired and she and

-her husband live in Ciliau Aeron.

-Bill Griffiths

-comes from Birmingham...

-..but he now runs a guest house

-in Aberaeron.

-Ros Robinson has four children

-and she lives near Llandysul.

-Ioan Talfryn, the Welsh tutor,

-joins them to discuss their menus...

-..to shop and to cook the meals,

-all through the medium of Welsh.

-For help to follow the programme,

-use the website and the app...

-..and don't forget the subtitles!

-Welcome to the second lunch

-in this series of Galwch Acw.

-Having enjoyed Jan's feast

-in Ciliau Aeron last time...

-..it's Bill's turn to cook today.

-First, let's get to know him

-a little bit better.

-Here he is to tell us about himself.

-I'm Bill Griffiths and

-I've lived in Aberaeron since 1974.

-I ran the Prince Of Wales pub

-in Aberaeron until 1989.

-I've now been running

-this guest house for over 25 years.

-I enjoy my work...

-..and I love

-living by the harbour in Aberaeron.

-I'm a very lucky man.

-I meet a lot of people

-in the guest house...

-..be they people who

-come to Aberaeron on holiday...

-..or the really special

-local people.

-I take care of people

-who stay in the guest house...

-..and Sara, my daughter,

-runs the restaurant.

-My father has made a huge effort

-to learn Welsh.

-He's been on Welsh courses

-and the notes come out all the time.

-He enjoys speaking Welsh and he

-understands more than he lets on!

-He's doing well.

-I have two grandsons.

-Max William is three months old

-and Jac is two years old.

-I've got to learn to speak Welsh

-because they'll be fluent.

-Sara's fluent.

-Her Welsh is excellent...

-..but she doesn't speak Welsh to me.

-I do speak Welsh to Dad

-but not as much as I should.

-I grew up speaking English to Dad

-and Welsh to Mam.

-That's how it was.

-I'll make an effort

-to speak Welsh to him.

-After this programme,

-maybe she'll help me a bit more.

-I think it's very important

-to speak Welsh to local people.

-It's a very difficult language

-to learn...

-..but I think I'll grasp it one day.

-Local people speak Welsh.

-The trouble is I'm English

-and they speak English to me.

-It's very important to start

-to speak Welsh to local people.

-I love to cook

-but I don't cook everything.

-I like cooking breakfast

-in the morning.

-I hear

-that Ioan is a very good cook.

-I look forward to meeting him.

-Ioan's on his way to meet Bill

-to discuss his menu.

-Bill, thank you

-for inviting us to your home.

-Let's see your menu.

-Galwch Acw - Bill's Menu.

-What have you chosen as a starter?

-I like laver bread.

-You'll prepare

-a special vegetarian starter for me.

-Yes, you'll have poached egg

-with laver bread and lemon.

-What will the carnivores have

-as a main course?

-Steak and chips.

-Yes, served with peppercorn sauce

-and grilled tomatoes.

-I don't eat steak, so what

-will I have as a main course?

-Chargrilled vegetables

-with peppercorn sauce...

-..and grilled tomatoes.

-Chocolate brownies for dessert.

-Do you need to buy any ingredients?

-Do you need to buy any ingredients?

-

-Yes - the meat.

-I also need some vegetables.

-Do you need to buy mackerel

-from Gavin?

-Yes.

-Great. Off we go.

-Bill, here we are

-on the harbourside in Aberaeron.

-We're outside Fish At The Hive,

-so I guess you want to buy fish.

-What sort of fish shall we buy?

-What sort of fish shall we buy?

-

-Today, we'll buy some mackerel.

-Macrell - one mackerel.

-Mecryll - more than one mackerel.

-How many mackerel will you buy?

-I'll buy five mackerel.

-Mecryll is mackerels.

-Macrell is one mackerel.

-Pump macrell - five mackerel.

-Let's go inside

-to buy five mackerel.

-Very good.

-Do you know

-what these things are in Welsh?

-Cranc.

-Cranc - crab. And what about prawn?

-No idea.

-No idea.

-

-Corgimwch.

-Prawn - corgimwch.

-Do you know

-what mussels are in Welsh?

-No, I'm sorry.

-Cragen means shell.

-Cregyn means shells.

-Mussels are called cregyn gleision,

-which means blue shells.

-These scallops have been removed

-from their cregyn - shells.

-Cregyn bylchog - scallops.

-You know the Welsh name

-for mackerel.

-Macrell.

-Macrell.

-

-Yes.

-Then there's this pink fish.

-Some people say samwn for salmon...

-..but it's also

-known as eog in Welsh.

-Are you ready to buy?

-Are you ready to buy?

-

-Yes, I'm ready.

-Good morning, Gavin.

-Good morning, Gavin.

-

-Good morning, Bill.

-May I buy five mackerel?

-No problem.

-Was that right?

-Ga' i brynu is a Northwalian phrase.

-Alla' i gael is a more natural

-Southwalian phrase.

-It's like the difference

-between can I have and may I.

-Ten pounds please, Bill.

-Thank you very much.

-He had his fish,

-now Bill needed meat and vegetables.

-Bill, we're here

-to buy vegetables for me.

-What will you buy

-for the chargrilled vegetables?

-Courgettes...

-..red, yellow and green peppers...

-..tomatoes...

-..and onions.

-Tomatos - tomatoes.

-Tomaten - tomato.

-Tomaten - one tomato.

-Yes. Just put -en on the end.

-Winwns - onions.

-Winwnsyn - onion.

-Winwnsyn.

-Put -yn on the end

-because it's a masculine noun.

-Have you heard of Sioni Winwns?

-Have you heard of Sioni Winwns?

-

-Sioni.

-Sioni Winwns was the name given to

-men who came over from Brittany...

-..with onions around their necks,

-wearing berets and riding bikes.

-The name Sioni comes from Jean.

-What do I want?

-Two tomatoes, one courgette...

-..and a pack of peppers.

-Anything else?

-Oh, one onion...

-..and one lemon.

-Good afternoon, Owain.

-Good afternoon, Owain.

-

-Good afternoon, Bill.

-Hello, Ioan.

-Five friends of mine are coming over

-to have supper with me tonight.

-Only four of them like steak.

-Rump or maybe some T-bone steaks?

-Sirloin's very tasty.

-What will you choose?

-T-bone I think.

-I can cut this into four steaks.

-I'll have it whole. How much is it?

-I'll have it whole. How much is it?

-

-Around 40.

-Very good.

-Anything else today, Bill?

-Anything else today, Bill?

-

-Potatoes and vegetables.

-Do you have any laver bread?

-Do you have any laver bread?

-

-Yes.

-Three of those. Thank you.

-MUSIC

-Join me after the break to see

-how things pan out in the kitchen.

-.

-Subtitles

-Subtitles

-

-Subtitles

-For help to follow the programme,

-use the website and the app...

-..and don't forget the subtitles!

-Welcome back to Galwch Acw.

-We're in the kitchen at Arosfa

-guest house with Bill Griffiths.

-Bill, how did the preparations go?

-Bill, how did the preparations go?

-

-They went well.

-Everything's ready.

-You're about to teach Ioan

-how to gut a mackerel.

-Yes, hopefully.

-Good luck.

-You start with the head.

-Put the knife behind the fin.

-Behind the fin

-and cut it at an angle?

-No - cut it straight.

-No - cut it straight.

-

-Straight?

-Next, the tail.

-What's next?

-What's next?

-

-Remove it.

-Be careful.

-Keep the knife on the bones.

-Esgyrn - bones.

-Esgyrn - bones.

-

-Esgyrn.

-Asgwrn - bone.

-Esgyrn - bones.

-Well done.

-What now?

-We've finished.

-We've finished.

-

-Give me marks out of ten.

-Remember I have a knife!

-Eight out of ten.

-Eight out of ten.

-

-That's good enough.

-I'm happy with an eight.

-I'm happy too.

-Bill, what's next?

-I'll take care of the meat...

-..and you take care of the potatoes.

-Make some chips.

-Make some chips.

-

-Shall I peel the potatoes?

-Yes.

-Peel them, then cut them into chips.

-Yes.

-Thick or thin chips?

-Thick or thin chips?

-

-Thin.

-What are you doing with that meat?

-What are you doing with that meat?

-

-I'm cutting the T-bone steaks.

-Sirloin and fillet.

-We'll have sirloin

-and a bit of fillet.

-We won't have the T-bone.

-Are these local potatoes?

-They're Maris Pipers.

-One more thing, Bill.

-Gareth, please!

-No, thank you.

-You're removing the bone.

-There will be no bones in there

-when people eat the meat.

-I'm not going to use the bone

-this morning.

-Will you remove the fat?

-No - it's ready to be cooked now.

-So you'll keep the fat on the meat.

-There's some fat on there.

-Yes, there's a bit of fat on there.

-You need it

-to add flavour to the meat.

-But not on the fillet.

-Fillet.

-Sirloin.

-A friend of mine told me a story

-and it goes like this.

-A king ate a piece of sirloin

-and he liked it so much...

-..he decided to knight it.

-He said, "Arise, Sir Loin!"

-It's a true story about Henry VIII.

-It's a true story about Henry VIII.

-

-Henry VIII loved to eat, of course.

-He must have really loved meat.

-Next, you've got to make some chips.

-It's a big job.

-A big, important job.

-Around that size?

-Around 10mm thick.

-Very good.

-Is that OK, or is it too big?

-No, it's fine.

-Come on!

-Do we need this many chips

-for five people?

-Are you sure I'm not making chips

-for your customers too?

-I don't have a machine to do that.

-I hope people comment on these

-great chips as they eat them.

-Yes, I'm sure

-they'll all like their chips.

-They've been artistically cut.

-Yn gelfydd - artistically.

-Artistically cut potatoes.

-They look perfect.

-A few more.

-Nearly ready.

-These are chunkier.

-Enough?

-Yes. I'm very happy.

-We'll return to the kitchen

-very soon.

-First, let's reacquaint ourselves...

-..with the two Welsh learners

-who'll join Bill, Ioan and I...

-..for lunch today.

-I'm Jan and I live in Ciliau Aeron

-with Ray, my husband.

-I decided to learn Welsh...

-..because I want to understand what

-my friends and family are saying.

-I enjoy learning Welsh.

-It's a massive challenge.

-I like challenges.

-I'm competitive.

-I'm Ros Robinson...

-..and this is my cat!

-I've always loved Wales.

-My grandparents

-both came from Wales originally.

-I speak Welsh to my children,

-especially my youngest son.

-It's our secret language.

-Dad doesn't understand Welsh.

-What's next, Bill?

-The laver bread.

-What's that?

-Parsley.

-Parsley.

-

-Persli in Welsh.

-What about this?

-Oats.

-Oats.

-

-Ceirch in Welsh.

-Ceirch.

-Not just ceirch but

-ceirch wedi eu malu - ground oats.

-That's oatmeal.

-That's oatmeal.

-

-Medium oatmeal.

-Ceirch wedi eu malu.

-Olew olewydd - olive oil.

-Lemwn - lemon.

-Laver bread.

-Laver bread.

-

-Yes. What's in laver bread?

-Gwymon - seaweed.

-What's the first step?

-Olive oil.

-Not too much.

-Not too much.

-

-Mm-hmm.

-How many people will be there?

-How many people will be there?

-

-You three, plus Gareth and me.

-We need enough for five people.

-Don't you mix it in the bowl?

-That's the traditional way

-of doing it.

-This is how I make laver bread.

-You put a spoonful of laver bread

-on the oatmeal.

-Llwyed - spoonful.

-Llwyed - spoonful.

-Paned or dishgled - cupful.

-Paned o de - a cupful of tea.

-You can also have plated - plateful.

-Plated o geirch -

-a plateful of oatmeal.

-Gwasgaru.

-Gwasgaru?

-Gwasgaru?

-

-Cover?

-No, gwasgaru means scatter.

-You're scattering the oatmeal

-over the laver bread.

-How long will it take to fry them?

-How long will it take to fry them?

-

-Five minutes.

-Do you have to turn them?

-Yes - later.

-I'll turn them when they go hard.

-Pryd - when

-is used in a question.

-Pan - when

-is used in a statement.

-When it's hot - pan mae o'n boeth.

-Pryd is part of a question.

-Pryd is part of a question.

-

-OK.

-Pryd 'dyn ni'n bwyta cinio?

-When will we eat lunch?

-Pan mae'r bwyd yn barod.

-When the food is ready.

-Pan mae'n galed - when it's hard.

-That's right. Well done.

-Bill, what do we have here?

-Gareth!

-Not now, thank you.

-Bill, what do we have here?

-We must now

-make the chocolate brownies.

-Chocolate, butter and plain flour.

-Fine plain flour - blawd plaen man.

-Man - fine.

-Blawd plaen man.

-What's this?

-What's this?

-

-Eggs and sugar.

-I take it

-we must mix all these together.

-Yes.

-Will you melt that chocolate?

-Toddi - to melt.

-Yes.

-You'll mix it as it melts.

-Yes, but the chocolate

-mustn't get too hot.

-Sosban - saucepan.

-Sosban is a feminine word.

-Yes - a feminine word.

-Sosban fach - small saucepan.

-Sosban fawr - big saucepan.

-Add flour slowly to avoid lumps.

-Two spoonfuls at a time.

-Yes - not too much.

-Two spoonfuls at a time.

-Dwy lwyaid ar y tro -

-two spoonfuls at a time.

-Ooh! Tair llwyaid -

-three spoonfuls.

-Stirring. What's that in Welsh?

-Stirring. What's that in Welsh?

-

-Troi - to stir. Cymysgu - to mix.

-Stirring - troi.

-You'll mix it into the chocolate.

-Trwyth.

-Trwyth.

-

-What's trwyth?

-Mixture.

-It looks dark.

-It looks dark.

-

-Yes - it's dark.

-There we are.

-It's ready for the oven.

-Excellent.

-Jan and Ros are in a local pub,

-waiting to hear what's on the menu.

-You already know Bill.

-What do you think

-Bill will cook for us today?

-I hope he give us steak and fish

-because I like it.

-Surf and turf?

-Yes.

-You hope to see

-fish and steak on the menu.

-What's your guess, Ros?

-I asked my children to guess

-and they said he'd cook crab.

-Crab?

-Yes, because we're in Aberaeron.

-Crab takes a lot of preparation

-but why not?

-Bill has certainly been busy.

-Take a look at his menu

-to see exactly what he's preparing.

-Jan, you were very close

-with your guess.

-The starter is a fillet of mackerel

-with laver bread.

-You like mackerel and laver bread?

-You like mackerel and laver bread?

-

-Yes.

-Do you like mackerel?

-Yes, but I haven't eaten laver bread

-for a long time.

-Me neither.

-Jan was also right about the steak.

-The main course

-is steak and chips...

-..with peppercorn sauce

-and grilled tomatoes.

-I'm really happy with that.

-I'm really happy with that.

-

-You're both smiling!

-And chocolate brownies!

-Yes - chocolate brownies.

-Looking forward to it?

-Looking forward to it?

-

-Yes.

-Food is almost ready...

-..and it looks like

-the meal will please Jan and Ros.

-We'll find out how pleased they are

-after the break.

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-Subtitles

-Welcome to Arosfa.

-Today's starter

-is mackerel with laver bread.

-Wonderful.

-Ioan, may I have some water?

-Welcome back.

-We're about to enjoy the meal

-prepared by Bill and Ioan earlier.

-For help to follow the programme,

-use the website and the app...

-..and don't forget the subtitles!

-Thank you, Bill.

-The flavour of the mackerel

-works really well.

-Aberaeron mackerel.

-Do you serve laver bread

-to your bed & breakfast guests?

-Yes.

-A lot of people

-like laver bread these days.

-What do you serve with it?

-The traditional things.

-It goes with bacon and egg.

-It also goes with cockles.

-What's cockles in Welsh?

-Cocos.

-Do you have to wash the seaweed

-over and over again...

-..to get the sand out of it?

-How do you prepare the laver bread?

-I buy ready made laver bread.

-Oh! I see.

-They cook the seaweed

-for eight hours to make laver bread.

-It takes eight hours

-to prepare fresh laver bread?

-The people

-who prepare the laver bread...

-..boil the seaweed for eight hours.

-Fresh mackerel tastes wonderful.

-Yes.

-Do you remember the Welsh words

-for mackerel and mackerels?

-Macrell is one mackerel.

-What's more than one?

-What's more than one?

-

-Mecryll.

-Macrell - mackerel.

-Mecryll - mackerels.

-Macrell, mecryll.

-Macrell, mecryll.

-

-Yes - like castell, cestyll.

-Sometimes, in Welsh, to create a

-plural you change the vowel sounds.

-The starter was lovely

-and interesting too.

-I don't usually eat laver bread.

-Bill cooked

-a lovely bit of laver bread.

-It tasted fresh and it was crispy.

-It was full of flavour too.

-Yum!

-I'm sure yum is iym in Welsh!

-Cheers, Bill.

-Thank you for coming over.

-Thank you for the food.

-I take it you're fond of beef.

-Yes, I like beef and lamb.

-What's lamb in Welsh?

-Cig oen.

-You used to run a restaurant,

-didn't you?

-Yes - a steak bar.

-It was in the Prince Of Wales pub.

-For 14 years.

-Is that a pub in Aberaeron?

-Is that a pub in Aberaeron?

-

-Yes, in Aberaeron.

-There's nothing better than

-good meat from a local butcher.

-Are you happy?

-Are you happy?

-

-Yes. Lovely.

-Ioan, how are your vegetables?

-Ioan, how are your vegetables?

-

-They're really nice, thank you.

-They taste great

-because of the way you cooked them.

-I can smell the smoke on them.

-Bill, I'm sure you're very busy here

-during the summer holiday.

-Yes.

-I'm sure it gets really busy

-in the kitchen too.

-I don't work in the kitchen.

-Really? Not even at breakfast time?

-Really? Not even at breakfast time?

-

-No. I look after the rooms.

-Sara is the one

-who looks after the kitchen.

-I was going to ask if you were like

-Gordon Ramsay in that kitchen...

-..when Ioan was helping you earlier.

-Yes, he was!

-A polite Gordon Ramsay.

-Sara, your daughter,

-worked for Gordon Ramsay.

-Yes, at the Maze restaurant

-in Grosvenor Square.

-She was a pastry chef there.

-She now works here?

-Yes, for the past three years.

-The chips are scrumptious!

-What's in the sauce?

-Something alcoholic?

-Brandy.

-Do people translate Welsh Black

-as Cymraeg Du?

-No, Welsh Black is

-Gwartheg Duon Cymreig.

-Years ago, in Welsh, you had a

-plural noun and a plural adjective.

-Rugby is a good example.

-Crysau Duon - The All Blacks.

-Crysau Duon - the blacks shirts.

-Crysau cochion - the reds shirts.

-Gwartheg Duon Cymreig literally

-means blacks Welsh cattle.

-Before I went to Bill's house,

-I wanted to eat steak.

-A big steak with peppercorn sauce,

-which had brandy in it.

-The chips were just gorgeous.

-Wonderful.

-The steak was perfect.

-Y cwrs diwethaf?

-Olaf.

-Y cwrs olaf - the final course.

-Chocolate brownie

-with orange curd ice cream.

-Y cwrs diwethaf -

-the pervious course.

-Y cwrs olaf - the final course.

-Olaf - final in a sequence.

-Diwethaf - previous.

-What's this?

-What's this?

-

-Thin pineapple.

-I can't find the words

-to describe this.

-Hyn? Yma? What's 'this' in Welsh?

-Hwn.

-Hwn.

-

-Hwn - this.

-It's an intense flavour.

-What's Welsh for intense?

-What's Welsh for intense?

-

-Dwys.

-Blas dwys.

-I'd like your

-chocolate brownie recipe, please.

-No problem.

-You're welcome to have it.

-Or we could just steal Bill!

-Or we could just steal Bill!

-

-Herwgipio - kidnap.

-I look forward to it!

-Really lovely.

-Perfect.

-I need a nap after that great meal.

-Well done, Bill!

-He can cook for me again!

-I'm looking forward

-to visiting Ros's house tomorrow.

-I'm not even going to try

-to beat Bill or Jan.

-Because I can't really!

-Congratulations on the meal.

-It was wonderful.

-Did you enjoy the experience?

-It really helped me

-to start to learn again.

-One of the important things

-you can do...

-..is to start to read Welsh stories

-to your grandsons.

-That will mean your grandsons link

-you with reading in Welsh to them...

-..and that's really important.

-Visit the library or Welsh shop

-and choose some books.

-Read through them first

-and maybe get Sara to help you...

-..then read them to the children.

-I look forward to it.

-We've enjoyed our second tasty meal.

-It's Ros's turn next time...

-..when we visit her home

-in Glynarthen, near Llangrannog.

-Join us next time

-for more learning Welsh...

-..and more wonderful food.

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-Subtitles

-Subtitles

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-Subtitles

-Welcome to Cegin Bryn

-with me, Bryn Williams.

-I've been working

-as a chef in London for 10 years.

-I now run my own restaurant

-here, in the city.

-Cooking is my life.

-I wrote a book because

-diners at Odette's asked for a book.

-They wanted recipes, so it was

-a case of supply and demand.

-They wanted a book and they

-got a book - Bryn's Kitchen.

-For help to follow the programme,

-go to the website...

-..or download the Dal Ati app.

-Tomato gazpacho.

-This recipe features the tomato

-and it's really simple.

-Tomato gazpacho.

-Prepare the vegetables, starting by

-cutting the tomatoes in half.

-Squeeze out all the seeds.

-We don't need those.

-Add half a banana shallot.

-Banana shallots aren't as strong as

-onions and they're slightly sweet.

-Add it to the tomatoes.

-Next, some garlic.

-Peel a red pepper.

-We don't need the skin.

-It's important

-to peel the red pepper.

-This is a good way

-to get rid of the seeds.

-Cut one side, then roll the pepper

-and slide the knife along.

-The seeds come out in one go.

-Add the pepper to the tomatoes.

-Next, add half a cucumber.

-It's important

-to peel the cucumber too.

-The skin doesn't taste great.

-Cut it in half,

-then into quarters.

-This is an easy way

-to remove the seeds.

-Run the knife under them.

-Cut the cucumber pieces

-the same size as the pepper.

-The vegetables are ready,

-so now I need some coriander seeds.

-Toast them in a dry pan.

-It takes about a minute,

-so while they toast...

-..I'll add some celery salt

-to the tomatoes.

-This is tomato passata...

-..which somewhere between

-tomato puree and tomato juice.

-The coriander seeds are ready.

-Once you can smell coriander,

-they're ready.

-Next, add some white wine vinegar.

-Finally, some olive oil.

-You need a good oil for this

-because we're not cooking it.

-Mix it thoroughly

-to bring everything together.

-Cover the bowl with cling film

-and refrigerate it overnight.

-The gazpacho is ready.

-I chilled it overnight.

-Now for the final step.

-It's important to pass it through

-a sieve to make sure it's smooth.

-Push it through.

-Get all that liquid out of it.

-Add a little bit of salt.

-I remember the first time

-I tried gazpacho.

-I was on holiday in Ibiza

-with my mates.

-When I ordered gazpacho...

-..my friends all laughed at me

-for ordering cold tomato soup!

-But I still remember

-that fresh taste and that coldness.

-If the gazpacho isn't really cold,

-put it back in the fridge.

-It's got to be very cold.

-Serve the gazpacho

-garnished with black olives...

-..basil leaves...

-..and add a little bit of olive oil.

-There we are - tomato gazpacho.

-A very simple but very tasty recipe.

-Tomato Consomme And Poached Salmon

-Next, tomato consomme

-and poached salmon.

-You need lots of tomatoes

-for this recipe.

-It's perfect

-for using up a glut of tomatoes.

-First, cut the tomatoes in half

-and squeeze out the seeds.

-When you cook tomato seeds,

-they taste bitter.

-You don't get

-that sweet, tomato flavour.

-Chop the tomatoes.

-Chop two cloves of garlic.

-Add the garlic to the tomatoes.

-Next, add finely chopped

-sticks of celery.

-Add some chervil.

-Tear it to release the flavour.

-I'll also add some basil.

-Basil and tomato

-are a perfect combination.

-Tear it up.

-Add some celery salt

-to the tomatoes.

-Mix it well,

-then put it in a food processor.

-I don't want to create a puree.

-I just want to pulp the tomatoes

-and release the natural juices.

-What I'm trying to create here is

-a clear, tomato-flavoured liquid.

-It's important

-to get it nice and clear.

-That's enough.

-Transfer the mixture

-into a clean bowl.

-Chill it for five hours to let the

-liquid come out of the tomatoes.

-It's chilled for five hours

-and there's a lot of liquid here.

-That's what I needed.

-Next, pour the tomato mixture into a

-colander lined with a muslin cloth.

-Pour it all in carefully.

-Fold the muslin cloth

-over the mixture...

-..and cover it with cling film.

-Finally, add some weight to squeeze

-the liquid from the tomatoes.

-Chill it overnight, if possible,

-to get all that liquid out...

-..and you'll end up

-with tomato consomme.

-This tomato consomme is ready.

-It many not look like much

-but it has a strong tomato flavour.

-Next, I'll poach the salmon.

-This pan contains water, lemon,

-thyme and black pepper.

-The water is warming gently,

-so in goes the salmon.

-Let it cook slowly

-for four to five minutes.

-It's important to cook it slowly.

-I'll now prepare the other

-ingredients to go with the salmon.

-Peas, which I cooked earlier...

-..and black olives.

-I'll prepare a tomato concasse -

-a peeled, seeded, chopped tomato.

-Cut it into perfect squares.

-That's what tomato concasse is.

-I'll use a little bit more chervil,

-as it's in the consomme.

-It's nice to have flavours

-going through the whole plate.

-I'll also pick

-some small basil leaves.

-Basil can be a bit strong.

-The ingredients are ready,

-the consomme is warm...

-..and the salmon is cooked.

-Take out the salmon.

-Add olives and the tomato concasse.

-The consomme is warm.

-Finally, I need to add

-some more colour to the plate.

-The peas are small,

-so there's no need to heat them up.

-Add a little bit of oil.

-There it is.

-Tomato consomme and poached salmon.

-It's like summer in a bowl.

-S4C subtitles by Eirlys A Jones

-.