0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:29 > 0:00:31- Welcome to Galwch Acw.
0:00:31 > 0:00:36- This is the series where three Welsh - learners cook a three-course meal...
0:00:36 > 0:00:41- ..for each other, for Ioan Talfryn, - the Welsh tutor, and for me.
0:00:48 > 0:00:51- Our learners live in South Wales.
0:00:51 > 0:00:54- Paula Gardiner, - who lives in Pontygwaith, Rhondda...
0:00:55 > 0:00:59- ..is the Head Of Jazz at The College - of Music And Drama, Cardiff.
0:01:00 > 0:01:04- Huw Davies lives in Llantwit Fardre, - Pontypridd, with his partner...
0:01:04 > 0:01:07- ..who's also learning Welsh.
0:01:07 > 0:01:13- Louise Gray is a mother of two - and she lives in Fairwater, Cardiff.
0:01:14 > 0:01:19- Ioan Talfryn, the Welsh tutor, - joins them to discuss their menus...
0:01:19 > 0:01:24- ..to shop and to cook the meals, - all through the medium of Welsh.
0:01:25 > 0:01:26- Very professional.
0:01:29 > 0:01:34- For help to follow the programme, - use the website and the app...
0:01:34 > 0:01:37- ..and don't forget the subtitles!
0:01:38 > 0:01:42- This series of Galwch Acw - started in the Rhondda...
0:01:42 > 0:01:46- ..and it ends in - the Fairwater district of Cardiff.
0:01:46 > 0:01:51- Louise will cook the third and final - three-course meal of the series.
0:01:51 > 0:01:54- Here she is - to tell us a bit about herself.
0:01:57 > 0:02:01- I'm Louise Gray - and I live in Fairwater.
0:02:01 > 0:02:04- I've lived here for two years.
0:02:07 > 0:02:09- I like living in this area.
0:02:09 > 0:02:13- I can get up in the morning - and hear the birds singing.
0:02:17 > 0:02:20- I moved here - because I wanted a bigger garden.
0:02:23 > 0:02:28- I decided to learn Welsh - because I am Welsh.
0:02:31 > 0:02:33- I grew up in Cardiff...
0:02:34 > 0:02:37- ..but nobody in my family - spoke Welsh.
0:02:39 > 0:02:41- When I had children of my own...
0:02:42 > 0:02:47- ..I decided that they'd be educated - through the medium of Welsh.
0:02:48 > 0:02:51- That's why I started to learn Welsh.
0:02:53 > 0:02:57- I joined a lively - Welsh learners' group last year.
0:02:58 > 0:03:01- It's a group of friends - called Clonc Yn Y Cwtch...
0:03:02 > 0:03:05- ..who meet at the Chapter, - in Cardiff.
0:03:06 > 0:03:12- The people in the group support me - and I enjoy having a chat in Welsh.
0:03:14 > 0:03:16- We do things together, as a group.
0:03:19 > 0:03:23- We enjoy some Welsh culture - through the medium of Welsh.
0:03:23 > 0:03:26- It's the first time - I've made friends...
0:03:26 > 0:03:29- ..with whom - I speak nothing but Welsh.
0:03:29 > 0:03:31- That's important to me.
0:03:32 > 0:03:34- I enjoy all sorts of activities...
0:03:35 > 0:03:37- ..especially dancing.
0:03:40 > 0:03:41- I enjoy folk dancing...
0:03:42 > 0:03:46- ..especially folk dancing - from France or central Europe.
0:03:46 > 0:03:51- Things like waltzes, mazurkas, - bourre and similar things.
0:03:53 > 0:03:57- I enjoy cooking and I cook a lot.
0:03:58 > 0:04:00- My sons eat far too much!
0:04:02 > 0:04:06- I'm a little bit nervous - about cooking for new people.
0:04:08 > 0:04:11- I don't use recipe books anymore.
0:04:14 > 0:04:16- I use the internet.
0:04:16 > 0:04:22- I experiment with different ideas - and different things.
0:04:28 > 0:04:33- My tip for someone who's - learning Welsh is to make friends.
0:04:34 > 0:04:40- If you enjoy what you're doing, - it makes a huge difference.
0:04:41 > 0:04:44- Having fun is the secret.
0:04:48 > 0:04:51- As usual, - Ioan Talfryn has arrived...
0:04:51 > 0:04:54- ..to see what's on Louise's menu.
0:04:57 > 0:04:59- Louise, this is your menu.
0:04:59 > 0:05:01- It looks really interesting.
0:05:01 > 0:05:04- You've chosen some great dishes.
0:05:05 > 0:05:08- What have you chosen to cook - as your starter?
0:05:09 > 0:05:12- Pea and leek soup with bread rolls.
0:05:13 > 0:05:18- Does the soup contain milk?
0:05:18 > 0:05:20- Does the soup contain milk?- - No.
0:05:20 > 0:05:22- It's not a creamy soup.
0:05:22 > 0:05:23- It's not a creamy soup.- - No.
0:05:23 > 0:05:25- There's no milk in it.
0:05:25 > 0:05:27- I see.
0:05:27 > 0:05:31- Pea and leek soup - with home-made bread rolls?
0:05:32 > 0:05:36- I usually buy bread, but I'm going - to bake my own for the first time.
0:05:37 > 0:05:38- It's quite a challenge.
0:05:40 > 0:05:43- Then, we come to the main course.
0:05:46 > 0:05:47- Now then!
0:05:47 > 0:05:50- You've gone for - something traditional.
0:05:53 > 0:05:55- Glamorgan sausages...
0:05:55 > 0:06:00- ..butternut squash with ginger - tomatoes and green vegetables.
0:06:00 > 0:06:03- What are Glamorgan sausages?
0:06:07 > 0:06:10- Glamorgan sausages contain no meat.
0:06:11 > 0:06:16- I decided to use local, - Caerphilly cheese in the sausages.
0:06:17 > 0:06:21- They don't contain meat - but they do contain cheese.
0:06:21 > 0:06:24- What else is in a Glamorgan sausage?
0:06:25 > 0:06:27- Leeks and breadcrumbs.
0:06:29 > 0:06:31- What binds the ingredients?
0:06:32 > 0:06:34- Egg yolks.
0:06:35 > 0:06:36- Egg yolks. I see.
0:06:37 > 0:06:39- Yes - egg yolks and milk.
0:06:39 > 0:06:41- OK.
0:06:42 > 0:06:43- What's for dessert?
0:06:43 > 0:06:46- Ooh, you've moved out of Wales.
0:06:47 > 0:06:50- You've gone to another country - for the dessert.
0:06:50 > 0:06:52- Tell me about your dessert.
0:06:55 > 0:06:57- It's a Persian rice pudding.
0:06:57 > 0:07:02- In what way is Persian rice pudding - different from Welsh rice pudding?
0:07:04 > 0:07:06- It's completely different.
0:07:08 > 0:07:10- It's quite rich.
0:07:10 > 0:07:12- It contains double cream...
0:07:13 > 0:07:16- ..and spices - such as cardamom and vanilla.
0:07:17 > 0:07:20- There's rose water in there too.
0:07:23 > 0:07:26- I'm looking forward to this meal.
0:07:27 > 0:07:28- I can't wait!
0:07:30 > 0:07:34- They've discussed the menu, so it's - time to shop for ingredients...
0:07:35 > 0:07:38- ..through the medium of Welsh, - of course!
0:07:40 > 0:07:42- Good morning, Ceri.
0:07:45 > 0:07:47- What do you need?
0:07:47 > 0:07:49- I need to buy some leeks.
0:07:50 > 0:07:52- Thick leeks? Thin leeks?
0:07:53 > 0:07:54- A mixture of both.
0:07:54 > 0:07:58- Thin leeks - for the Glamorgan sausages...
0:08:00 > 0:08:03- ..and thick leeks for the soup.
0:08:07 > 0:08:09- I also need some potatoes.
0:08:10 > 0:08:12- White potatoes? Red potatoes?
0:08:12 > 0:08:14- Big potatoes? Small potatoes?
0:08:15 > 0:08:19- I'd like some potatoes which - stay quite firm when they're cooked.
0:08:20 > 0:08:22- Lovely.
0:08:22 > 0:08:24- I also need some onions.
0:08:24 > 0:08:25- Winwns - onions.
0:08:26 > 0:08:28- Winwns.
0:08:30 > 0:08:33- Winwns - is similar to the word onions.
0:08:35 > 0:08:36- Yes. Winwns - onions.
0:08:38 > 0:08:39- What's that?
0:08:41 > 0:08:43- Celeriac.
0:08:46 > 0:08:47- How does celeriac taste?
0:08:48 > 0:08:51- It tastes like celery.
0:08:54 > 0:08:56- It's not a strong flavour.
0:08:59 > 0:09:00- It's lovely.
0:09:00 > 0:09:03- I like it in salads - and in stir-fries.
0:09:05 > 0:09:08- It must taste better than it looks!
0:09:09 > 0:09:12- Yes. It's quite ugly, isn't it?
0:09:12 > 0:09:13- It's great.
0:09:17 > 0:09:20- Thank you. See you next week.
0:09:37 > 0:09:38- Good morning.
0:09:39 > 0:09:40- Good morning.
0:09:42 > 0:09:44- I'd like to buy some cheese.
0:09:45 > 0:09:47- I'd like a piece of Caerphilly...
0:09:50 > 0:09:53- ..and a piece of a stronger cheese.
0:09:55 > 0:09:57- Hafod is stronger.
0:09:58 > 0:09:59- Yes - Hafod is lovely.
0:10:01 > 0:10:02- That's plenty.
0:10:02 > 0:10:04- I'll cut the Caerphilly.
0:10:04 > 0:10:05- How much do you want?
0:10:05 > 0:10:07- How much do you want?- - A bit more.
0:10:07 > 0:10:09- That's great.
0:10:09 > 0:10:11- How will you use that cheese?
0:10:12 > 0:10:15- I'll use it - in the Glamorgan sausages.
0:10:16 > 0:10:18- The Glamorgan sausages. I see.
0:10:25 > 0:10:27- They've done the shopping...
0:10:27 > 0:10:31- ..but Ioan and Louise - have a lot of work to do...
0:10:31 > 0:10:34- ..if they're going to - get the food ready in time.
0:10:34 > 0:10:38- We'll see how they get on - in the kitchen after the break.
0:10:39 > 0:10:39- .
0:10:47 > 0:10:47- Subtitles
0:10:47 > 0:10:49- Subtitles- - Subtitles
0:10:55 > 0:10:57- Welcome back to Galwch Acw.
0:10:57 > 0:11:01- Here we are, in - Louise's lovely, spacious kitchen.
0:11:01 > 0:11:04- What's the first thing - you'll prepare?
0:11:07 > 0:11:10- I'm going to start - by making the bread dough.
0:11:10 > 0:11:12- It needs time to rise.
0:11:14 > 0:11:19- You have lots to do - but Ioan's here to help you.
0:11:19 > 0:11:21- Good luck.
0:11:21 > 0:11:23- Ioan will make all the difference.
0:11:24 > 0:11:26- Where would you like me to start?
0:11:26 > 0:11:27- What shall I do?
0:11:29 > 0:11:31- First, we'll weigh the flour.
0:11:38 > 0:11:42- As you're making the dough, - shall I start chopping vegetables?
0:11:42 > 0:11:44- Good idea.
0:11:44 > 0:11:47- The vegetables for the soup - are there.
0:11:47 > 0:11:50- How do you want them chopped?
0:11:50 > 0:11:53- Do you want big chunks - or small pieces?
0:11:54 > 0:11:55- Quite small.
0:11:55 > 0:11:59- Louise adds salt, - yeast and water to the flour.
0:12:02 > 0:12:04- Have you made bread before?
0:12:04 > 0:12:08- Yes. I used to bake bread - fairly regularly at one time.
0:12:14 > 0:12:15- More flour?
0:12:15 > 0:12:17- More flour?- - Yes, I think so.
0:12:17 > 0:12:19- It's too wet at the moment.
0:12:24 > 0:12:26- Are you alright with that now?
0:12:27 > 0:12:29- That dough looks good.
0:12:29 > 0:12:30- It's elastic now, isn't it?
0:12:30 > 0:12:32- It's elastic now, isn't it?- - Yes.
0:12:39 > 0:12:40- I'm tired now.
0:12:41 > 0:12:44- Why don't you show me how it's done?
0:12:46 > 0:12:48- First, I must - give my wrists a warm-up.
0:12:56 > 0:12:58- You need plenty of flour.
0:12:58 > 0:13:00- Cover it in flour.
0:13:03 > 0:13:07- The important thing - is to use the heel of your palm.
0:13:14 > 0:13:15- Fold the dough.
0:13:19 > 0:13:22- You want to get - plenty of air in there.
0:13:26 > 0:13:28- Is the bowl ready?
0:13:28 > 0:13:30- Have you greased it?
0:13:30 > 0:13:31- Have you greased it?- - Yes.
0:13:31 > 0:13:33- Good.
0:13:35 > 0:13:37- In goes the dough.
0:13:39 > 0:13:40- It needs time to rise.
0:13:43 > 0:13:45- Cover it with a damp towel.
0:13:52 > 0:13:57- While the dough rises, - I'll carry on chopping vegetables.
0:13:59 > 0:14:02- You're preparing - the butternut squash.
0:14:02 > 0:14:04- A hard butternut squash!
0:14:13 > 0:14:15- I forgot this was in the oven.
0:14:16 > 0:14:18- I've dried these tomatoes.
0:14:19 > 0:14:20- Did you put oil on them?
0:14:22 > 0:14:23- Yes - oil and a bit of salt.
0:14:27 > 0:14:29- This is just the first stage.
0:14:31 > 0:14:35- When the butternut squash - has been roasted...
0:14:38 > 0:14:42- ..I'll add ginger and chilli - to the tomatoes.
0:14:44 > 0:14:48- I'll then put the tray - back in the oven to dry some more.
0:14:53 > 0:14:55- Is the oven ready for the squash?
0:14:55 > 0:14:57- Is the oven ready for the squash?- - Yes, it's ready.
0:14:59 > 0:15:02- The frying pan - is ready for the leeks.
0:15:02 > 0:15:03- These are for the soup.
0:15:10 > 0:15:12- The kitchen has been busy...
0:15:13 > 0:15:16- ..but there are - one or two more jobs to be done.
0:15:16 > 0:15:20- Things like clearing away - and laying the table.
0:15:20 > 0:15:22- In the meantime...
0:15:22 > 0:15:26- ..let's meet the other two learners - who'll eat here later.
0:15:33 > 0:15:34- I'm a musician.
0:15:34 > 0:15:36- I'm also a composer.
0:15:38 > 0:15:42- I'm Huw and I live - in Llantwit Fardre, near Pontypridd.
0:15:45 > 0:15:48- I've been learning Welsh - for a long time.
0:15:49 > 0:15:51- Since 1972.
0:15:54 > 0:15:58- The language is important to me - because I'm a Welshman.
0:16:03 > 0:16:04- I love to cook.
0:16:05 > 0:16:07- I cook every day.
0:16:14 > 0:16:18- I enjoy cooking and I cook - at least three times a week.
0:16:20 > 0:16:22- I love to cook all sorts of food.
0:16:25 > 0:16:29- It will be a surreal experience - but I enjoy cooking.
0:16:29 > 0:16:33- It's a nice experience - to cook for other people.
0:16:36 > 0:16:40- My favourite Welsh word is...
0:16:42 > 0:16:44- ..hyfryd - lovely.
0:16:44 > 0:16:47- Hyfryd is lovely!
0:16:54 > 0:16:58- My favourite Welsh word is - ysbrydoliaeth - inspiration.
0:16:59 > 0:17:03- Either that or - chwyrligwgan - whirligig.
0:17:11 > 0:17:15- I must now weigh the ingredients - for the rice pudding.
0:17:18 > 0:17:20- We'll start with the milk.
0:17:21 > 0:17:22- This is whole milk.
0:17:28 > 0:17:29- Cream.
0:17:29 > 0:17:31- Cream.- - Cream is hufen in Welsh.
0:17:31 > 0:17:36- You can help me with the cream.
0:17:37 > 0:17:38- How much do you want?
0:17:39 > 0:17:41- I need 200ml of cream.
0:17:44 > 0:17:46- You need 200ml of cream.
0:17:52 > 0:17:54- Rose water.
0:17:59 > 0:18:01- I also need some vanilla.
0:18:07 > 0:18:10- Two large spoonfuls of honey.
0:18:11 > 0:18:13- Llwy fwrdd - tablespoon.
0:18:14 > 0:18:17- Dwy llwy fwrdd - two tablespoons.
0:18:20 > 0:18:25- Ioan adds some ground cardamom, - then he weighs the rice.
0:18:29 > 0:18:31- That's the rice.
0:18:32 > 0:18:33- Now for the hard work.
0:18:34 > 0:18:37- The rice must be stirred - continuously for 20 minutes.
0:18:39 > 0:18:41- Poor Ioan!
0:18:43 > 0:18:47- It's time to start preparing - the Glamorgan sausages.
0:18:48 > 0:18:51- I must finely chop some leeks.
0:19:00 > 0:19:04- Louise fries the leeks in butter - then she adds some nutmeg.
0:19:07 > 0:19:10- I read up about - what cheese I should use.
0:19:13 > 0:19:18- I decided to use this Caerphilly - because it's quite tasty.
0:19:20 > 0:19:23- But I don't think - it's strong enough.
0:19:24 > 0:19:28- I'm someone who likes - a lot of flavour in their food.
0:19:32 > 0:19:36- That's why I'm mixing - Caerphilly and Hafod cheeses.
0:19:40 > 0:19:45- Hafod cheese - is off the scale of loveliness!
0:19:54 > 0:19:58- Next, I must separate the egg white - from the egg yolk.
0:20:03 > 0:20:09- Add two teaspoons of mustard.
0:20:10 > 0:20:13- This is strong mustard.
0:20:19 > 0:20:22- Next, I need 100g of breadcrumbs.
0:20:28 > 0:20:30- Briwsion bara - breadcrumbs.
0:20:30 > 0:20:31- Bara briwsion?
0:20:31 > 0:20:33- Bara briwsion?- - No - briwsion bara.
0:20:33 > 0:20:35- Briwsion bara - of course.
0:20:37 > 0:20:41- Two teaspoons of thyme.
0:20:48 > 0:20:51- I must add the leeks - which are in the frying pan.
0:20:58 > 0:21:01- You've mixed those, - so what's the next step?
0:21:01 > 0:21:05- The next step - is to form the sausages.
0:21:05 > 0:21:07- Ffurfio - to form.
0:21:07 > 0:21:10- Where will you put them - once they're formed?
0:21:12 > 0:21:15- I'll put them in the fridge - for half an hour.
0:21:16 > 0:21:17- They need to harden.
0:21:17 > 0:21:19- I galedu - to harden.
0:21:27 > 0:21:31- In a nearby cafe, Huw and Paula - are looking forward to their meal.
0:21:31 > 0:21:34- What will they make of the menu?
0:21:38 > 0:21:40- Paula and Huw, - it's good to see you again.
0:21:42 > 0:21:44- It's a nice day - and the sun is shining...
0:21:45 > 0:21:48- ..so I thought - we'd chat outside this time.
0:21:51 > 0:21:54- What do you think - she'll cook for us?
0:21:55 > 0:21:56- Good question.
0:21:57 > 0:22:00- I know that Louise - likes spicy food...
0:22:01 > 0:22:07- ..so I think she'll cook Indian food - or something along those lines.
0:22:09 > 0:22:12- I think she may go for - something Arabian.
0:22:14 > 0:22:16- Arabian? Interesting.
0:22:16 > 0:22:18- Yes. Moroccan maybe.
0:22:18 > 0:22:20- Moroccan food is spicy.
0:22:22 > 0:22:23- That's true.
0:22:23 > 0:22:25- I have copies of the menu here.
0:22:26 > 0:22:31- Looking at this, we've returned - to Wales, more or less.
0:22:33 > 0:22:36- Louise is cooking - pea and leek soup...
0:22:37 > 0:22:38- ..with bread rolls.
0:22:40 > 0:22:42- Louise made her own bread.
0:22:43 > 0:22:45- Oh! Very nice.
0:22:45 > 0:22:50- The main course is Glamorgan - sausages with butternut squash.
0:22:51 > 0:22:53- To finish, Persian rice pudding.
0:22:54 > 0:22:56- Persian?
0:22:56 > 0:22:58- What do you think of the menu?
0:23:00 > 0:23:02- I like green soup.
0:23:03 > 0:23:06- Pea and leek soup will be green.
0:23:06 > 0:23:09- Huw, what do you think of the menu?
0:23:09 > 0:23:11- It looks fantastic to me.
0:23:11 > 0:23:14- I'm looking forward - to the main course.
0:23:14 > 0:23:19- I've never had - Glamorgan sausages before.
0:23:21 > 0:23:22- There we are.
0:23:23 > 0:23:26- The three of us - are looking forward to the meal.
0:23:26 > 0:23:29- Join us after the break - to see the feast.
0:23:30 > 0:23:30- .
0:23:38 > 0:23:38- Subtitles
0:23:38 > 0:23:40- Subtitles- - Subtitles
0:23:48 > 0:23:50- Welcome back to Galwch Acw.
0:23:51 > 0:23:54- Louise's guests - are ready for a feast.
0:23:57 > 0:24:00- Welcome to Fairwater, Cardiff.
0:24:01 > 0:24:03- This is the starter.
0:24:04 > 0:24:08- Pea and leek soup - with basil oil and creme fraiche.
0:24:13 > 0:24:16- Lovely. - The soup looks really artistic.
0:24:19 > 0:24:21- It looks green at least!
0:24:23 > 0:24:25- The bread is really tasty.
0:24:26 > 0:24:29- There's butter - at the end of the table.
0:24:33 > 0:24:34- Congratulations.
0:24:34 > 0:24:38- I know you were - worried about the bread, Louise.
0:24:40 > 0:24:44- You'd only made bread - once before, hadn't you?
0:24:45 > 0:24:47- It's a huge success.
0:24:48 > 0:24:51- Thank you for saying that.
0:24:52 > 0:24:56- Huw, have you ever attempted - to bake your own bread?
0:24:56 > 0:24:58- I certainly haven't tried it.
0:24:58 > 0:25:00- Have you ever given it a go?
0:25:00 > 0:25:03- Have you ever given it a go?- - Yes, once, when I was at school.
0:25:03 > 0:25:06- We made bread in a cookery lesson.
0:25:06 > 0:25:07- It was awful!
0:25:09 > 0:25:13- It was as hard as a hammer.
0:25:13 > 0:25:15- It was terrible.
0:25:19 > 0:25:22- I bought a bread machine - last summer.
0:25:22 > 0:25:25- Ah! So you don't have to - do the kneading.
0:25:29 > 0:25:33- No. I just tip the ingredients - in the bread maker and off it goes.
0:25:35 > 0:25:37- The soup is lovely, Louise.
0:25:40 > 0:25:43- You should make bread more often.
0:25:43 > 0:25:44- It's really good.
0:25:49 > 0:25:52- We've finished the starter - and it was very tasty.
0:25:52 > 0:25:54- You know the routine.
0:25:54 > 0:25:58- I have a question for you - at the end of every course.
0:25:58 > 0:26:01- Louise, - here's today's first question.
0:26:01 > 0:26:03- What was your first pet?
0:26:04 > 0:26:06- A hamster.
0:26:08 > 0:26:11- I had lots of hamsters.
0:26:17 > 0:26:19- They'd escape pretty regularly.
0:26:21 > 0:26:22- Paula, what about you?
0:26:23 > 0:26:25- What was your first pet?
0:26:25 > 0:26:26- What was your first pet?- - A budgie.
0:26:30 > 0:26:32- His name was Joey.
0:26:38 > 0:26:39- He'd fly...
0:26:41 > 0:26:44- ..all around the living room.
0:26:44 > 0:26:45- I remember it well.
0:26:46 > 0:26:48- Joey would warble away.
0:26:55 > 0:26:57- Something like that.
0:26:58 > 0:27:01- He couldn't speak Welsh.
0:27:03 > 0:27:07- It would have been interesting - if the budgie could speak Welsh!
0:27:08 > 0:27:10- Huw, what about you?
0:27:10 > 0:27:12- What was your first pet?
0:27:12 > 0:27:15- What was your first pet?- - The same as Pauline.
0:27:15 > 0:27:17- We kept budgies.
0:27:18 > 0:27:20- Did they speak Welsh?
0:27:20 > 0:27:22- No.
0:27:22 > 0:27:27- Two budgies and one hamster but, - thankfully, not in the same house!
0:27:27 > 0:27:30- Thank you for the starter, Louise.
0:27:30 > 0:27:32- I can't wait for the main course.
0:27:33 > 0:27:34- The soup was lovely.
0:27:35 > 0:27:37- The colour was lovely - and it was sweet.
0:27:39 > 0:27:41- Simply lovely.
0:27:42 > 0:27:45- Fair play to Louise, - the bread was great.
0:27:45 > 0:27:47- It's difficult to make bread.
0:27:48 > 0:27:50- It takes a lot of work.
0:27:52 > 0:27:54- The bread rolls were brilliant.
0:27:59 > 0:28:00- This is the main course.
0:28:01 > 0:28:04- Butternut squash, - roasted in the oven...
0:28:08 > 0:28:13- ..and sun-dried tomatoes, - which contain ginger and chilli.
0:28:15 > 0:28:17- Be careful with those!
0:28:18 > 0:28:21- There's lime yoghurt - and nuts on there too.
0:28:28 > 0:28:29- Oh, great!
0:28:31 > 0:28:35- The butternut squash is soft - and the nuts give it a crunch.
0:28:40 > 0:28:43- Yes, there are - lots of textures in there.
0:28:43 > 0:28:47- Do you think - that the butternut squash dish...
0:28:47 > 0:28:50- ..goes well - with the Glamorgan sausage?
0:28:52 > 0:28:53- Yes.
0:28:54 > 0:28:59- Is it something you've made before - or is this the first time?
0:29:01 > 0:29:02- No, I've made it before.
0:29:03 > 0:29:06- There are several vegetarians - in my family.
0:29:06 > 0:29:08- I make this regularly.
0:29:12 > 0:29:15- Do you like to experiment - when you cook?
0:29:16 > 0:29:17- Yes.
0:29:17 > 0:29:20- It just seems to happen every time!
0:29:23 > 0:29:28- I often don't have anything - in the cupboard, so I experiment.
0:29:29 > 0:29:30- I improvise.
0:29:36 > 0:29:40- I'll put the second question - to you first, Huw.
0:29:44 > 0:29:48- Do you have - or have you ever had a nickname?
0:29:50 > 0:29:52- I don't have a nickname any more...
0:29:53 > 0:29:59- ..but when I was younger, - my friends called me Headband Huw.
0:30:00 > 0:30:02- Headband Huw?
0:30:05 > 0:30:09- Whenever I took part in sports, - I'd wear a headband.
0:30:09 > 0:30:10- Like John McEnroe?
0:30:10 > 0:30:11- Like John McEnroe?- - Yes.
0:30:13 > 0:30:15- Paula, do you have a nickname?
0:30:15 > 0:30:17- Have you ever had a nickname?
0:30:18 > 0:30:20- Yes, I do have a nickname.
0:30:22 > 0:30:24- Paula Bear.
0:30:27 > 0:30:29- I have a white coat...
0:30:31 > 0:30:35- ..and apparently, - I look like a bear when I wear it!
0:30:35 > 0:30:37- Paula Bear, not Polar Bear.
0:30:39 > 0:30:42- Louise, - have you ever had a nickname?
0:30:45 > 0:30:49- Some members of my family - call me Looby Loo.
0:30:52 > 0:30:53- As in Andy Pandy?
0:30:53 > 0:30:54- As in Andy Pandy?- - Yes.
0:30:58 > 0:31:04- That's the first time I've tried - Glamorgan sausages like those.
0:31:06 > 0:31:08- There was mustard in there.
0:31:09 > 0:31:10- It was really tasty.
0:31:14 > 0:31:19- The mixture of pumpkin, yoghurt, - nuts and tomatoes...
0:31:22 > 0:31:24- ..was really tasty.
0:31:29 > 0:31:30- This is the dessert.
0:31:33 > 0:31:35- Persian rice pudding.
0:31:36 > 0:31:38- It's straight out of the fridge.
0:31:41 > 0:31:46- It's rice pudding with cardamom, - vanilla and rose water.
0:31:48 > 0:31:51- On the top, - there are almonds, pistachios...
0:31:51 > 0:31:54- ..and a little bit of honey.
0:31:58 > 0:32:01- There are rose petals on there too.
0:32:02 > 0:32:07- It's very different from the rice - pudding I used to have, years ago...
0:32:07 > 0:32:09- ..at the end of a Sunday lunch.
0:32:09 > 0:32:13- There was always a thick skin - on that rice pudding.
0:32:14 > 0:32:16- Don't expect that here.
0:32:16 > 0:32:18- Don't expect that here.- - I'm not comparing them at all!
0:32:18 > 0:32:20- Not at all.
0:32:20 > 0:32:22- It's really pretty.
0:32:27 > 0:32:31- I must go home - and experiment in the kitchen...
0:32:31 > 0:32:36- ..to try to create similar dishes to - the ones we've had in this series.
0:32:42 > 0:32:45- Once again, that was really lovely.
0:32:45 > 0:32:47- Let's have one final question.
0:32:48 > 0:32:51- It's quite - an interesting question...
0:32:51 > 0:32:56- ..and I get the feeling - I know what your answers will be.
0:32:57 > 0:33:00- Paula, if you were - to open a restaurant...
0:33:03 > 0:33:07- ..what sort of restaurant - would it be?
0:33:08 > 0:33:10- Not an Indian restaurant!
0:33:10 > 0:33:13- Not an Indian restaurant!- - I assumed you'd go for Indian.
0:33:14 > 0:33:16- French, I think.
0:33:18 > 0:33:21- Louise, what sort of restaurant - would you open?
0:33:22 > 0:33:24- I'd serve modern cuisine.
0:33:27 > 0:33:31- Modern food from all over the world - and lots of cakes, of course!
0:33:32 > 0:33:34- I'd love to open a cafe.
0:33:37 > 0:33:42- When you open your cafe, - let us know and we'll come over...
0:33:42 > 0:33:44- ..to sample those cakes.
0:33:44 > 0:33:48- I couldn't do it alone, - so maybe you could volunteer.
0:33:50 > 0:33:52- Maybe Ioan - could work in the kitchen.
0:33:53 > 0:33:55- He could stand over the stove!
0:33:57 > 0:34:00- Huw, what sort of restaurant - would you open?
0:34:01 > 0:34:04- An Italian restaurant, of course!
0:34:04 > 0:34:06- I love Italian food.
0:34:08 > 0:34:14- I've got to ask for the recipe - for the vegetable dish from Louise.
0:34:15 > 0:34:17- It was really tasty.
0:34:17 > 0:34:22- That's the sort of thing - I'd love to cook in my restaurant.
0:34:22 > 0:34:24- Oh, you're so kind. Thank you.
0:34:24 > 0:34:27- On that note - of praise for your food...
0:34:28 > 0:34:33- ..I'd like to add my thanks for - welcoming us into your home, Louise.
0:34:35 > 0:34:37- Thank you for the tasty meal too.
0:34:38 > 0:34:39- Thank you too.
0:34:39 > 0:34:41- I enjoyed your company.
0:34:46 > 0:34:49- The pudding was really pretty.
0:34:49 > 0:34:51- It looked really beautiful.
0:34:54 > 0:34:57- The pink of the rose petals...
0:35:00 > 0:35:03- ..and the green of the nuts.
0:35:04 > 0:35:06- Pistachio nuts.
0:35:07 > 0:35:09- It was really pretty.
0:35:09 > 0:35:14- And then, the flavour was sweet - but really delicate.
0:35:17 > 0:35:20- The blend of flavours - was outstanding.
0:35:25 > 0:35:29- The blend of honey and nuts - with the rice pudding was fantastic.
0:35:36 > 0:35:38- Louise, as you learn Welsh...
0:35:38 > 0:35:43- ..do you find it easier to be - surrounded by Welsh-speakers...
0:35:43 > 0:35:45- ..where you chat away in Welsh...
0:35:46 > 0:35:48- ..rather than in a formal classroom?
0:35:48 > 0:35:50- Yes, I think so.
0:35:53 > 0:35:57- I'm looking for opportunities - outside the classroom.
0:35:57 > 0:36:01- Opportunities to speak Welsh, - to listen to Welsh music...
0:36:01 > 0:36:03- ..and to watch Welsh plays.
0:36:04 > 0:36:05- Things like that.
0:36:05 > 0:36:08- I want to meet new people - who can speak Welsh.
0:36:10 > 0:36:14- Louise, what do you hope - will be the next step for you...
0:36:15 > 0:36:17- ..along the path to learning Welsh?
0:36:19 > 0:36:22- The experiences I've had today...
0:36:22 > 0:36:26- ..of doing things through - the medium of Welsh was great.
0:36:26 > 0:36:32- Cooking in the kitchen and chatting - away to people in Welsh was good.
0:36:32 > 0:36:37- I think I'll invite my friends - from Clonc Yn Y Cwtch over...
0:36:38 > 0:36:40- ..to cook with me.
0:36:42 > 0:36:45- I wouldn't cook for them - and have it ready for them...
0:36:47 > 0:36:49- ..but cook food with them.
0:36:53 > 0:36:54- Ioan, it's fair to say...
0:36:55 > 0:36:59- ..that Louise has travelled far - down the path to being fluent.
0:37:00 > 0:37:02- Yes.
0:37:02 > 0:37:07- You've reached the stage where - you can speak Welsh the entire time.
0:37:08 > 0:37:13- For you, it's a case of improving - your Welsh rather than learning it.
0:37:13 > 0:37:14- You've reached that high level.
0:37:14 > 0:37:16- You've reached that high level.- - Thank you.
0:37:17 > 0:37:18- In a city like Cardiff...
0:37:19 > 0:37:23- ..there are plenty of opportunities - to speak Welsh every day.
0:37:24 > 0:37:28- Yes, and plenty of - interesting events are held locally.
0:37:29 > 0:37:31- Good luck with the next step.
0:37:31 > 0:37:34- Thank you for welcoming us - into your home...
0:37:34 > 0:37:37- ..and for cooking - that lovely, tasty meal.
0:37:38 > 0:37:39- You're welcome.
0:37:44 > 0:37:47- I enjoyed the week.
0:37:51 > 0:37:53- It was hard work...
0:37:53 > 0:37:56- ..and there were - a lot of things to do.
0:37:57 > 0:37:58- I met lots of new people.
0:37:59 > 0:38:02- And then, of course, - I spoke a lot of Welsh.
0:38:03 > 0:38:05- I spoke more Welsh than ever...
0:38:05 > 0:38:08- ..and I spoke it really quickly too.
0:38:08 > 0:38:10- I tried to learn new words.
0:38:13 > 0:38:16- I had a lot of fun - through this experience.
0:38:19 > 0:38:21- I met a lot of new people.
0:38:21 > 0:38:26- It was brilliant to have a chance to - speak Welsh with different people.
0:38:28 > 0:38:33- It was really challenging to mix - speaking Welsh with cooking...
0:38:36 > 0:38:38- ..but it was an enjoyable challenge.
0:38:39 > 0:38:41- MUSIC
0:38:44 > 0:38:45- There we are.
0:38:45 > 0:38:47- The final meal is over.
0:38:48 > 0:38:53- Thank you to Paula, Huw and Louise - for participating in Galwch Acw.
0:38:53 > 0:38:56- I hope it was - a valuable experience for them...
0:38:56 > 0:38:59- ..and that they'll continue - to learn Welsh.
0:39:00 > 0:39:05- Maybe next time, Ioan and I will - visit your house in Galwch Acw.
0:39:05 > 0:39:06- Goodbye.
0:39:08 > 0:39:08- .
0:39:16 > 0:39:16- Subtitles
0:39:16 > 0:39:18- Subtitles- - Subtitles
0:39:24 > 0:39:28- Welcome to Cegin Bryn - with me, Bryn Williams.
0:39:28 > 0:39:32- I've been working - as a chef in London for 10 years.
0:39:32 > 0:39:35- I now run my own restaurant - here, in the city.
0:39:38 > 0:39:39- Cooking is my life.
0:39:49 > 0:39:53- I wrote a book because - diners at Odette's asked for a book.
0:39:54 > 0:39:58- They wanted recipes, so it was - a case of supply and demand.
0:39:59 > 0:40:02- They wanted a book and they - got a book - Bryn's Kitchen.
0:40:03 > 0:40:08- For help to follow the programme, - use the website and the app...
0:40:08 > 0:40:11- ..and don't forget the subtitles!
0:40:22 > 0:40:27- Grilled Mackerel, - Broad Beans And Chorizo
0:40:27 > 0:40:30- First, cut and cook the chorizo.
0:40:36 > 0:40:40- The next step is to cook the chorizo - very slowly, on a low heat...
0:40:42 > 0:40:44- ..with a little bit of oil.
0:40:44 > 0:40:47- It's important not to overcook it.
0:40:51 > 0:40:53- While the chorizo cooks...
0:40:54 > 0:40:58- ..take half a shallot - and chop it very finely.
0:41:10 > 0:41:13- Add the shallot to the pan.
0:41:14 > 0:41:16- Next, a pinch of salt.
0:41:16 > 0:41:20- The shallots - need to cook for two minutes.
0:41:23 > 0:41:26- The next step is to add some stock - to create a sauce.
0:41:27 > 0:41:29- Bring it all together.
0:41:32 > 0:41:37- As the stock simmers, the next step - is to cook the mackerel.
0:41:38 > 0:41:40- Salt and pepper.
0:41:42 > 0:41:44- Put some oil in the pan.
0:41:46 > 0:41:49- Make sure the pan is hot - before you add the oil.
0:41:50 > 0:41:53- Cook the fish skin-side down.
0:42:05 > 0:42:07- Add some broad beans.
0:42:08 > 0:42:09- I cooked these earlier.
0:42:12 > 0:42:16- Next, add parsley - to give it some colour.
0:42:16 > 0:42:20- To add the final touch to the sauce, - add a knob of butter.
0:42:21 > 0:42:25- It brings out the flavour of the - chorizo, the stock and the shallot.
0:42:26 > 0:42:28- Once the butter has melted...
0:42:28 > 0:42:30- ..it's ready to be served.
0:42:33 > 0:42:37- Spoon the chorizo mixture - and the broth into a bowl.
0:42:38 > 0:42:40- Add the mackerel.
0:42:40 > 0:42:41- There we are!
0:42:43 > 0:42:45- Mackerel, chorizo and broad beans.
0:42:54 > 0:42:57- There's plenty of tasty mackerel - in our seas.
0:42:58 > 0:43:01- We should appreciate this fish - a bit more.
0:43:02 > 0:43:05- Next time you're on holiday, - go fishing.
0:43:08 > 0:43:09- Mm!
0:43:09 > 0:43:11- It's wonderful.
0:43:20 > 0:43:24- Buttermilk Panna Cotta - With Poached Rhubarb And Ginger
0:43:25 > 0:43:28- This is my recipe - for buttermilk panna cotta.
0:43:28 > 0:43:31- I use half buttermilk - and half cream.
0:43:31 > 0:43:36- The buttermilk lightens this recipe - and stops it being too sweet.
0:43:37 > 0:43:40- First, heat the cream.
0:43:40 > 0:43:43- Pour the double cream in the pan.
0:43:45 > 0:43:47- We need half a vanilla pod.
0:43:52 > 0:43:55- Add the seeds and the pod - to the cream.
0:43:57 > 0:44:00- While the cream, sugar - and vanilla heats...
0:44:00 > 0:44:04- ..soak gelatine leaves - in cold water.
0:44:05 > 0:44:11- I'll add them to the hot liquid - and the gelatine will dissolve.
0:44:13 > 0:44:17- I need a few gelatine leaves.
0:44:17 > 0:44:21- It's important - to soak the gelatine in cold water.
0:44:21 > 0:44:23- This will soften the gelatine.
0:44:25 > 0:44:28- The cream is hot, - so remove it from the heat.
0:44:28 > 0:44:30- The gelatine is ready to be used.
0:44:30 > 0:44:32- As you can see, it's soft.
0:44:32 > 0:44:37- It's important to squeeze the water - from the gelatine.
0:44:43 > 0:44:45- Add it to the hot liquid...
0:44:47 > 0:44:50- ..and mix thoroughly.
0:44:54 > 0:44:58- While the gelatine dissolves - in the cream...
0:44:58 > 0:45:00- ..I need the buttermilk.
0:45:00 > 0:45:04- It's vital to make sure - buttermilk is never boiled.
0:45:04 > 0:45:08- You must preserve the tangy flavour - of the buttermilk.
0:45:13 > 0:45:19- Pass the warm liquid through a sieve - onto the buttermilk in the bowl.
0:45:20 > 0:45:24- Make sure there are no large pieces - of gelatine in the mixture.
0:45:26 > 0:45:29- Get all those vanilla seeds - out of the pan.
0:45:34 > 0:45:37- The panna cotta - is ready for the fridge.
0:45:50 > 0:45:52- In goes the last one.
0:45:52 > 0:45:55- While the panna cotta - sets in the fridge...
0:45:56 > 0:46:01- ..I'll poach the rhubarb which - I'll serve with the panna cotta.
0:46:01 > 0:46:06- I'll cook the rhubarb in ginger wine - and soft light brown sugar.
0:46:15 > 0:46:19- Rhubarb and ginger - work wonderfully well together...
0:46:19 > 0:46:23- ..especially to contrast - with the buttermilk.
0:46:23 > 0:46:25- Not too much wine.
0:46:26 > 0:46:29- Gently heat the ginger wine - and sugar...
0:46:29 > 0:46:30- ..then add the rhubarb.
0:46:35 > 0:46:40- It's important that the pieces - of rhubarb fit on the spoon.
0:46:40 > 0:46:43- We eat this dessert - with just a spoon.
0:46:43 > 0:46:48- Poach the rhubarb in the pan - for three or four minutes...
0:46:49 > 0:46:51- ..until it's nice and soft.
0:46:54 > 0:46:58- It's important to allow it to cool - before it's served...
0:46:59 > 0:47:01- ..or it will melt the panna cotta.
0:47:02 > 0:47:03- Let it cool for an hour.
0:47:09 > 0:47:13- The great thing about this recipe - is you can prepare it in advance.
0:47:14 > 0:47:19- Add the rhubarb at the last minute - and it's ready to be served.
0:47:22 > 0:47:27- Spoon a little bit of rhubarb and - ginger sauce over the panna cotta.
0:47:29 > 0:47:31- A splash of colour.
0:47:34 > 0:47:35- There we are.
0:47:35 > 0:47:39- Buttermilk panna cotta - with poached rhubarb and ginger.
0:47:40 > 0:47:41- A perfect combination.
0:48:11 > 0:48:13- S4C subtitles by Eirlys A Jones