Sun, 26 Mar 2017 12:15 Dal Ati

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-Hello and welcome to the last

-episode of the series Adre.

-Today, I've come to Caernarfon.

-Above the town of Caernarfon

-is an area known as Twthill.

-I've come here today to meet

-an interesting person.

-Let's go and look for clues.

-For help following the programme

-head to the website.

-You can also search

-for the Dal Ati app.

-There are a lot of musical things

-in this corner.

-There's an amp, a bass guitar,

-a desk, record player.

-Music is very important

-to this person's life.

-There are a lot of old things here.

-Old rocks.

-That tells me this person...

-..is interested in history

-and archaeology.

-There are several passes for gigs

-and festivals here.

-They're back-stage passes.

-This is clearly an important part

-of this person's life.

-There are long rows of vinyl here.

-Most of them are punk records.

-If that isn't a clue,

-I don't know what is.

-This house belongs to Rhys Mwyn.

-He's a columnist, archaeologist

-and a radio presenter.

-He used to sing and play bass

-guitar...

-..in the Welsh Punk Rock band

-Yr Anrhefn.

-Here's a clip for you.

-# Rhedeg i fyny ac i lawr,

-rhedeg i Baris

-# Rhedeg i ffwrdd a dod yn ol

-# Rhedeg i Baris

-# Rhedeg i ffwrdd a rhedeg i lawr

-# Rhedeg i Baris

-# Rhedeg i fyny ac i lawr

-Rhedeg i Baris #

-Rhys Mwyn,

-thanks for the invitation.

-This is great, I feel

-like I'm in a cool cafe.

-It's like an American Diner.

-I got this from eBay

-believe it or not.

-With the lads, it works quite well.

-Our lads are in their early teens.

-Trying to get them to sit down

-to eat is difficult.

-I thought, if we get a cool American

-Diner table, that's one way.

-Does it work?

-Does it work?

-

-Yes, it does.

-One of the things with this house

-is that we live in it.

-I think that's important.

-Between my music work

-and archaeology...

-..some mud comes into the house.

-There are amplifiers

-coming into the house.

-I don't want a house where someone

-has to take their shoes off outside.

-Or they can't sit on the sofa.

-It's not supposed to be

-the kind of house...

-..where everything

-is in a glass cupboard.

-It's a house you live in.

-You're from Montgomeryshire.

-Where were you raised?

-Llanfair Caereinion.

-That's nice.

-When did you move from there?

-How did you find yourself

-in Caernarfon?

-Well, I think meeting Nest, my wife,

-is what happened.

-The first time we saw each other,

-we knew there was something there.

-We knew it

-before we spoke to each other.

-I've never understood

-how or why that happened.

-We clicked very quickly.

-I remember her saying that

-she realized with me...

-..it wouldn't be a fly-by-nighter.

-It would be the real thing,

-if it happened.

-It did happen, very quickly.

-We like stories like that one.

-We've been married for 30 years.

-We celebrated 30 years last year.

-We've been in this house since 1990.

-We rented in Caernarfon before that.

-Before we had the lads,

-we were always away.

-In Berlin, in Dublin, in New York,

-we'd go wherever.

-Caernarfon was just somewhere

-to come back to sleep.

-It was base camp.

-Nothing more or less

-was curated here.

-By curating, I mean picking which

-wall or which room holds items.

-So, when I go on a journey around

-the house...

-..it'll be like Rhys Mwyn's museum.

-In one sense, it will be.

-Pop singer, rock singer,

-archaeology.

-You wouldn't expect those things

-to go together.

-Let's start with the singing

-and Yr Anrhefn.

-The whole thing

-starts in Montgomeryshire.

-I grow up and from a Welsh-language

-background but at school...

-..I mixed with non-Welsh speakers.

-None of my school girlfriends

-spoke Welsh.

-Girlfriends, plural!

-Plural, yes.

-Let's move on.

-Discovering the politics and

-creativity of punk rock inspired me.

-It was a big change.

-But, I felt

-that I wanted it in Welsh.

-But it was non-Welsh speakers

-I found myself identifying with.

-So, Yr Anrhefn and almost everything

-I've done since then...

-..resulted from that.

-If there was a slogan or

-manifesto...

-..of "Popeth Yn Gymraeg"

-- everything in Welsh...

-..I agreed with it,

-but it wasn't available.

-I couldn't go to listen

-or see or buy what I wanted.

-You toured a lot

-and took Welsh outside Wales.

-That was new.

-It was natural for us. We lived in

-Montgomeryshire on the border.

-Some of our earliest gigs

-were in England...

-..just because

-the border was so close.

-Going to sing in England wasn't

-a deliberate political statement.

-It was just that gigs were happening

-literally over Offa's Dyke.

-It meant that for us

-as a Welsh band...

-..we didn't consider ourselves

-a band...

-..who were limited

-to a Welsh audience.

-As I mentioned, my school friends

-and girlfriends didn't speak Welsh.

-They were our audience.

-We sang in Welsh to an audience

-who didn't speak Welsh.

-Did you sing in English too?

-Did you sing in English too?

-

-No.

-The political vision

-was to sing in Welsh...

-..we wanted to

-express ourselves in Welsh...

-..and we wanted to change things.

-We sang in Glasgow and Newcastle.

-But those weren't places

-that moved a career forward.

-London was the place

-where you'd have an agent...

-..from Dortmund or somewhere

-deciding to take you to Germany.

-Touring changed Yr Anrhefn

-as a band.

-We worked and sang in Welsh

-but internationally.

-Tell me about the archaeology

-and that interest in history.

-I work freelance.

-One of the hardest questions to

-answer from people on the street...

-..is "What exactly do you do?"

-It's very hard to say

-because no two days are alike.

-Lecturing is one element.

-I do higher education classes

-for learners.

-I'll discuss archaeology.

-I do lectures at night

-for societies.

-I do guided tours.

-I'll take people to see castles.

-I'll do tours of Caernarfon town.

-I'll go around the walls of Conwy.

-I also do practical work

-where I'll be digging...

-..and discovering artefacts

-like any archaeologist hopes to do.

-If it's archaeology

-or singing pop...

-..and people ask what I do,

-it depends on who I speak to.

-Communication, that's the real job!

-I've enjoyed my cuppa and the chat.

-Can we go have a nose

-around your house now?

-Rhys, we walk in and the wall

-is plastered with pictures.

-There are a lot of women

-in traditional Welsh dress here.

-The simple reason is, we've got

-a wall here in a narrow hallway.

-What can you do?

-Coats are on the other side.

-Because it's such a difficult

-wall to make use of...

-..we started collecting pictures

-of traditional Welsh dress.

-Some of these, Dolwyddelan Castle,

-Dolbadarn Castle...

-..they fit in

-with my interest in history.

-Some of them, like these,

-cost 50p from a charity shop.

-Who's this lady in amongst them all?

-It's my mother. We lost her

-when we were rather young.

-Apart from Nest, she's one of

-the few women I could speak to.

-She was my mother,

-but we were best friends.

-We'd talk about anything.

-We'd talk about anything.

-

-Let's move in to this room.

-We call this room the parlour.

-It's the front room of the house.

-This is the room where Nest

-and I get some peace for reading.

-It's a nice room.

-What's funny here is coming back

-to the pop singing business.

-The doors and floor,

-the floor is sanded.

-The doors were made by Yws Gwynedd.

-He's a singer.

-The papering and painting was done

-by Bolton who sang with Celt.

-The reason for that is that it's

-easier to get people you know...

-..to do the work and turn up

-and be reasonable with prices.

-It was a bit of a joke...

-..I'll get these Welsh popstars

-to help me sort the house.

-What about the furniture?

-There's a nice cupboard there.

-It's a cupboard from Nain's house.

-It's one of the few family things.

-I use it to keep my rarest

-and most valuable books.

-To be fair, there are guide books

-in the old cupboard.

-Archaeology books

-are on the landing.

-Pop books are in the office.

-That's a bit OCD.

-That's a bit OCD.

-

-That's not OCD.

-I like to be organized too.

-Shall we take a look next door?

-Next door for a little nose.

-The living room.

-This is a nice room.

-Yes.

-This does as you've just said.

-It's a living room.

-The TV is here. We eat here.

-We relax here.

-It's more of a room

-for the whole family.

-But once again, it's not too formal.

-The lads sometimes lie along

-the length of the sofa.

-It still comes back to, you want

-somewhere where you can live.

-Somewhere you can live comfortably.

-We've got a black sofa.

-You need cushions for it.

-We thought, why go to, I don't know

-where you go to get cushions...

-..British Home Stores,

-IKEA, wherever you go for what?

-You can get things

-that work as cushions.

-These were designed

-by Hywel Edwards.

-By buying these,

-you're supporting a Welsh artist.

-You've got something

-that has more of a story.

-It's obviously

-close to your heart too.

-The whole thing, yes.

-It's ridiculous really

-to think about your cushions.

-But it creates the atmosphere.

-It's very unusual for people to come

-here and not notice the cushions.

-Here we are in the red kitchen.

-Your kitchen or Nest's kitchen?

-Do you share the cooking?

-We're quite good at sharing

-and seeing things together.

-We like a splash of red.

-Strangely, in the old kitchen,

-this was redone recently...

-..in the old kitchen,

-we had red units.

-We called the old kitchen

-the Richard Branson kitchen.

-My brother, Sion, and I got money

-about 15 years ago...

-..from Branson

-on a recording contract.

-You'd get an advance then.

-That advance was about 30,000 each.

-We used that money

-to buy equipment and record.

-There was enough left over

-to redo the kitchen.

-Everyone who came here called it

-the Richard Branson kitchen.

-It's almost all gone now,

-except the slate floor.

-We felt the red worked.

-Because of our location

-near Twthill...

-..it's very dark in here

-because of the rock.

-We went with the white

-to make it lighter and airier.

-You've got an iconic

-poster up there.

-There was a time when those posters

-were everywhere.

-I haven't seen one for years.

-I played with it.

-I still say the idea of everything

-in Welsh is essential.

-We need these possibilities

-and choices to be available.

-We need the opportunities

-to be there.

-We can't set boundaries

-to Welshness.

-We'll lose people that way.

-I believe that's important.

-We've got a gay couple in the

-poster, it was a girl and a guy.

-I made that.

-I used their old logo and created

-the image. It's a screen print.

-Once again, it's to push things

-forward or challenge people...

-..or just make them think.

-Even the pictures on the landing

-are a record of your life and work.

-There's only so much space

-in each room.

-Again with the walls in the landing,

-what do you do with them?

-It's nice to have different pictures

-from different gigs.

-Was that your first album cover?

-This was the sort of prototype.

-We looked at this and thought

-OK, this will be the cover.

-It's the first print of the cover

-from Yr Anrhefn's first album...

-..Defaid, Skateboards a Wellies.

-You went from being a member...

-..and doing a lot

-of the organizing for Yr Anrhefn...

-..to setting up your own label

-and managing other bands.

-I had always been interested...

-..in being a part

-of the organizational side.

-I saw that in itself

-as a cultural thing to do.

-Being a musician in the band

-was a second choice.

-My first choice would be

-to be the manager.

-Like Andrew Loog Oldham

-for the Stones...

-..or Malcolm McLaren

-with the Sex Pistols.

-I wanted to create the events

-more than be on stage.

-You were managing Catatonia

-when they started as a band.

-I always saw this business of coming

-across or discovering new artists.

-With Catatonia, you saw it from

-the start, Cerys Matthews...

-..the partnership

-with Mark Cyrff writing music.

-It was quite clear

-the talent was there.

-But we had to make the first records

-and videos with Cerys as the star.

-Then, people asked who are they?

-They're good.

-That's the field that interests me

-the most, to be honest.

-That discovery and the creative

-element of presenting new talent.

-And nurturing that talent.

-Can we keep nosing in to the office?

-Yes, why not?

-What do you do in here?

-I use it

-as an office for work...

-..but I can also sit in here

-and listen to music...

-..particularly on a Sunday.

-I can put my feet up

-and just listen to music.

-In a way, the radio programme

-is a perfect excuse...

-..to sit and rediscover records

-you've had for years.

-With the radio programme...

-..we go back to the '70s, '80s

-and '90s, as a main focus.

-That means I've been through them

-and I'll do it again.

-It means going

-through all the vinyl records.

-You rediscover things...

-..there's a good song on the

-B side of Y Brodyr single...

-..that I'd forgotten about.

-We might remember

-Lleisiau Mewn Anialwch...

-..but what about the B side tracks?

-It's a process,

-using the decks behind me.

-I just listen and then think about

-what works. Who's the guest?

-What would suit them?

-Sometimes, it can be as simple as

-Lleisiau Mewn Anialwch...

-..and someone comes on the programme

-who's just been in the desert.

-You don't do that every time.

-You don't do that every time.

-

-Some link.

-This is the room

-that contains my records.

-My CDs, particularly the things

-I've worked on. They're all here.

-I'm having an interesting morning.

-But it's time for a break.

-After the break, Rhys and I

-go for a walk to the top of Twthill.

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-Rhys, we've come to the top of

-Twthill.

-It's right behind the house.

-The view is incredible.

-You can see Caernarfon Castle and

-even as far as the Lleyn Peninsula.

-It's a good place.

-I come here sometimes in the summer.

-I sit at the top with binoculars.

-You can see in every direction.

-You can see over Anglesey,

-Snowdonia, all of Lleyn.

-It's a wonderful place.

-It's a funny place too.

-It's a lump of rock.

-There's a suggestion it was used

-during the Celtic period.

-But because the rock

-is so close to the surface...

-..it's almost impossible

-to see any remains.

-The name, Twthill, there is

-something similar in Rhuddlan.

-My theory here is...

-..we can see Segontium behind us.

-I can't believe the Romans

-wouldn't have used this place...

-..to watch the river.

-When you got up to Segontium,

-this masks the view to the north.

-So you think they came here

-to look over the river.

-You can't prove it

-because there are no remains here.

-For an archaeologist like you...

-..living in the shadow

-of the castle is impressive.

-Am I right in thinking...

-..you'll be on your knees digging

-in a field over there next week?

-We've been finding earthenware -

-Roman pottery, across the river.

-The other side of the Seiont river.

-There are too many pieces to suggest

-that nothing was happening there.

-We'll be doing this with

-Gwynedd Archaeological Trust.

-We're going to make

-a small survey...

-..to see what, if anything,

-is going on.

-If Segontium is behind me you'd

-expect the land on the other side...

-..of the river

-would be good agricultural land.

-It's the kind of place

-you'd expect people to retire to.

-Or a place where local people

-had a farm.

-Maybe you'll

-find something exciting.

-It's possible.

-That chance is always there.

-We'll see.

-We're happy to go and see

-what we can find.

-The evidence will lead us...

-The evidence will lead us...

-

-To play in the soil and mud.

-I'll take you back so you can

-see the earthenware we've found.

-They're not very big.

-And yet, they do suggest something.

-And yet, they do suggest something.

-

-They're like a little clue.

-Let's go down.

-Let's go down.

-

-There we are, out of the cold!

-You're looking at a tiny piece like

-this. There's nothing to it.

-We know it's Roman from seeing

-similar ones and comparing.

-What's happened on the western

-side of the river Seiont...

-..is that we've found

-around 100 of these in one field.

-Some of them are decorated.

-Those are from the second century.

-They're imported

-and have a higher status.

-I wouldn't get one of those if I was

-a Celtic farmer 2,000 years ago.

-I might have one of these

-but not an ornate one.

-So it would be someone

-important in that society.

-It would be great to find a Roman

-villa to the west of the river.

-You have to look at the clues

-and then make a decision.

-You don't get 100 of these...

-..without something happening

-during that period.

-We've searched adjacent fields

-and found nothing.

-A party or a feast

-has been in that field.

-Maybe they had a picnic

-and smashed their pots...

-..and there's nothing else there.

-If I wasn't here today. What

-would you do as a family on Sunday?

-That leads us nicely up to this.

-This is a milling stone

-for making flour to bake bread.

-It's also from the Roman period.

-What you have is,

-it's always on the bottom.

-Your grain would go in

-through this hole here.

-Where you see this smaller hole

-there's a handle.

-They'd turn it and flour

-would come out at the bottom.

-Everyone wanted bread.

-This has come from Bryngwran,

-Anglesey.

-It was found by a local

-who phoned me and said...

-.."I've found a stone,

-what will you make of it?"

-I head over regularly

-on Sunday afternoons...

-..I take my father for a walk.

-If you go to farms, you'll get a

-cuppa, some cake and a welcome!

-And then I can either tell them what

-the stone is...

-..or in the case of this one,

-because it's quite important...

-..we note it down then.

-How old is it?

-It's 2,000 years old. Something

-like this is from the Roman period.

-It's incredible that we can touch

-something that old.

-If the handle was still there,

-you could use it.

-How about this one?

-This is a stone from Mynydd Rhiw.

-It's a mountain above Aberdaron

-on Lleyn.

-3,000 years before Christ,

-there was an axe factory there.

-They'd find a stone like this one.

-They'd find it underground

-and dig down for them.

-They'd then use the stone

-to make an axe...

-..to cut down trees

-for the first farmers.

-There's only a two-foot-deep layer

-where the rock has been heated.

-The rock has then changed

-to be similar to flint.

-When you knock it,

-it splits and becomes sharp.

-So, those earliest farmers,

-5,000 years ago in Lleyn...

-..not only did they see the rock...

-..and understand

-they could make an axe from it.

-They've dug into the side of the

-mountain, the first quarries.

-You can see half a dozen pools

-where they dug down.

-There are thousands of little bits

-that came off from making the tools.

-We can find these on Anglesey.

-There was work done recently where

-they found bits of axe...

-..and recognize it

-as a rock from Mynydd Rhiw.

-Rhys Mwyn! You've made archaeology

-sound thoroughly interesting.

-I never thought about the importance

-of archaeology until today.

-That's the point. It's life,

-cutting trees and making bread.

-That's it, the end of another

-series of Adre.

-I've thoroughly enjoyed myself.

-I've met eight

-very interesting people.

-And I've had a nose

-around their houses!

-Thank you for joining us,

-and for the time being, goodbye.

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-Rhubarb is the star of the show.

-Welcome to Cegin Bryn.

-I focus on vegetables

-in this series.

-I'll cook a three-course meal

-with one vegetable every week.

-A starter, a main course

-and a dessert.

-Many people sweeten rhubarb

-and serve it as a dessert.

-Rhubarb also works

-in a savoury dish...

-..when you serve it with meat

-or fish that has a strong flavour.

-Rhubarb originates

-from China and Siberia.

-It thrives in the cold, so it's

-ideally suited to the Welsh climate!

-In this series,

-I meet people from across Wales...

-..whose passion

-is growing and eating vegetables.

-Rhubarb

-Rhubarb, Beetroot

-And Goat's Cheese Salad

-The first recipe

-I'll cook in the kitchen...

-..is a rhubarb, beetroot

-and goat's cheese salad.

-First, prepare and cook the rhubarb.

-I'll cook it in orange juice, thyme,

-black pepper and sugar.

-Put the rhubarb pieces

-in a roasting tin.

-Add the juice of one orange.

-Next, add some sugar,

-some black peppercorns...

-..and some thyme,

-to keep the fresh flavour.

-Stir it and make sure the sugar

-and the orange juice have combined.

-Into the 160 degree oven it goes

-for four to five minutes.

-While the rhubarb cooks,

-I'll prepare these beetroots.

-I wrapped them in foil and cooked

-them in the oven for three hours.

-Out it comes.

-I'll remove the skin.

-Straight through.

-I used golden beetroots

-rather than red ones.

-Cut them in half,

-then into quarters.

-I'll check the rhubarb.

-When you cook it gently in the oven,

-it keeps its shape.

-I'll let it cool.

-Next, prepare the goat's cheese.

-I'm going to whip it.

-I'll do that because goat's cheese

-can be a little bit dry.

-Adding cream and creme fraiche to it

-makes the flavour lighter...

-..and it stops it being so dry.

-Double cream.

-That's plenty.

-Next, I'll add some creme fraiche.

-I'll make a dressing for the salad.

-I'll use the liquid

-which came off the rhubarb.

-This liquid is quite sharp and

-it works well instead of vinegar...

-..in a dressing.

-Add olive oil.

-Mix it well.

-We're now ready to plate up.

-When I serve this at home, I put the

-salad in the middle of the table...

-..and let everyone help themselves.

-Make sure you drizzle the dressing

-over the whole dish.

-Finally, finish the salad

-by adding a handful of rocket.

-Scatter rocket leaves

-over the whole plate of food.

-There we are. A colourful plate.

-Rhubarb, beetroot

-and goat's cheese salad.

-I'm on my way to Blaenau Ffestiniog,

-hoping to dodge the showers!

-I'm here to meet

-keen gardener Paul Williams.

-Paul has a back garden

-plus an allotment...

-..and he's a keen cook.

-I'm in Blaenau Ffestiniog

-but it isn't raining!

-It never rains here.

-What do you grow here?

-This is a perennial kale.

-I also grow broccoli and leeks.

-I take different approaches.

-I leave carrots in the soil

-until I'm ready to use them.

-I hope to do the same thing

-with my turnips.

-Up to the time when frost sets in,

-I can just pick whatever I need.

-I hear you write a blog.

-I don't follow any blogs

-and I'm not a blogger.

-What happens on your blog?

-I write about everything.

-Triumphs and disasters!

-I also use it as a diary,

-so I can go back and read it.

-I use it to remind me

-what didn't quite work last year...

-..so I can try something different

-this year.

-I don't give tips to other growers.

-I'm a complete amateur.

-You grow vegetables

-and you also love to cook them.

-Yes, I share some of the vegetables

-with my family.

-Everything goes into my kitchen.

-We either eat fresh produce...

-..or I use them to experiment

-and make jams and chutneys.

-Ah, I see.

-So you eat them all year round.

-You can make lots of things

-with vegetables...

-..but I'll cook with rhubarb later.

-I'll make two different dishes

-using rhubarb, with your help.

-The barbecue is ready,

-so let's cook one recipe on there...

-..and one which requires no heat.

-First, I'll make rhubarb gin.

-Have you ever done

-something like this before?

-Have you added rhubarb or fruit

-to vodka or gin?

-I had an attempt

-at making rhubarb vodka...

-..but it wasn't sweet enough for me.

-It didn't taste very nice.

-I had more success using

-wild bilberries from the mountain.

-They tasted wonderful in vodka.

-If I use a handful of rhubarb,

-I add a handful of sugar.

-Use an equal amount

-of sugar and rhubarb.

-If you're not sure,

-use 90% sugar to rhubarb...

-..then taste it three weeks later.

-It's a good excuse

-to taste it before it's ready!

-OK, that's plenty.

-In goes the sugar.

-Put the lid on and shake it.

-The sugar will begin to draw liquid

-out of the rhubarb...

-..before we add the gin.

-Shake it for three or four minutes.

-The second recipe is rhubarb sauce

-to go with sausages.

-The pan's on the barbecue,

-so in goes the oil and the shallots.

-Add some salt and pepper.

-Put the rhubarb in the pan

-and cook it gently...

-..until it's soft.

-This combination works

-in the same way as apple and pork.

-We're just using rhubarb

-instead of apple.

-You've shaken that,

-so now it's time for the best bit.

-Let's add the gin to the mixture.

-Pour gin onto the sugar and rhubarb.

-The gin will turn lovely and pink

-when it's ready.

-Get rid of that funnel.

-Put the lid back on

-and shake it really well.

-It's now ready...

-..to go into a cupboard

-for three months.

-It's important

-to give it a shake once a week.

-When it's ready,

-take out all the rhubarb...

-..leaving you with rhubarb gin.

-It's ready.

-Would you like to taste it?

-Would you like to taste it?

-

-Yes, please.

-Cut the sausage in half. It's hot.

-I'll eat it with my fingers.

-Mmm!

-Very nice.

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-Subtitles

-Subtitles

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-Subtitles

-Rhubarb Tart And Duck Leg Confit

-The main course is rhubarb tart

-and duck leg confit.

-First, prepare and cook the duck.

-Rub salt into the duck legs

-to draw the water from them.

-Leave it for two hours

-and let the salt do its work.

-This is what happens

-after two hours.

-I prepared these earlier.

-The salt has drawn the water

-from the legs.

-Next, dry and clean the legs,

-using kitchen paper.

-Brush off the salt.

-It's important

-to dry them thoroughly.

-We're about to cook them

-in duck fat...

-..and water

-doesn't mix well with fat.

-It's important

-that the legs are dry.

-Add the duck legs to the duck fat.

-In goes the second one.

-I'll use thyme

-to add some extra flavour.

-In it goes.

-Put it in a 120 degree oven

-for three hours.

-Now, the rhubarb tart.

-I need some puff pastry.

-Roll it out nice and thinly...

-..then place rhubarb on the pastry.

-Roll out the pastry.

-Move it to a baking sheet.

-Next, I'll prick the puff pastry

-with a fork.

-When you prick puff pastry, air

-can't get into it and it won't rise.

-Next, chop the rhubarb.

-This is a different way

-to use rhubarb.

-The sharpness of the rhubarb...

-..will cut through the duck fat.

-Fold the edges around the rhubarb.

-This will help

-keep everything in place.

-There we are.

-It's ready for the oven.

-Cook it for 15 minutes

-at 180 degrees.

-The tart

-has had 15 minutes in the oven.

-I'll now brush some honey

-onto the rhubarb.

-Rhubarb works really well

-with the duck...

-..but it needs

-a touch of sweetness.

-That's enough.

-Put it in the oven

-for four or five minutes...

-..to caramelize and warm the honey.

-In the meantime, heat the duck legs.

-There's one more job to do.

-Chop some pistachio nuts...

-..which I'll sprinkle over

-the rhubarb tart once it's ready.

-Pistachios will add colour

-and texture to the rhubarb tart.

-It's important that food

-looks good too.

-The honey has started to caramelize.

-Sprinkle salt over the rhubarb.

-Finish with pistachio nuts.

-I'll put the duck legs on the side.

-There it is -

-rhubarb tart and duck leg confit.

-This is a perfect combination.

-The rhubarb is sharp and sour,

-the honey is sweet...

-..and the duck is salty.

-Three perfect elements

-for a great plate of food.

-I'd eat this all day long.

-Rhubarb Fool

-I'm on the allotment

-to make the dessert - rhubarb fool.

-First, prepare and cook the rhubarb.

-I'll only use the red sections

-of the rhubarb.

-I'll use around half the stalk.

-I'll chop the rhubarb finely...

-..so that it cooks

-in five to ten minutes.

-I want to keep

-that fresh, rhubarb taste.

-The red part has more flavour

-than the green part.

-The more green rhubarb you use,

-the more sugar you must add.

-The rhubarb is ready,

-so I'll put it in a pan.

-Add sugar...

-..and a star anise, to give

-the rhubarb a wonderful flavour.

-Next, add a cardamom pod.

-Cardamom goes well with rhubarb.

-To cook the rhubarb,

-add some liquid.

-You can use water, but I'll use

-the juice of half an orange.

-That's plenty.

-I won't add too much liquid.

-Rhubarb releases liquid as it cooks

-and I need quite a dry mixture.

-It's ready for the heat.

-It's important to dissolve the sugar

-and bring the liquid to the boil.

-I must cook the rhubarb quickly

-to preserve its colour and flavour.

-While the rhubarb cooks,

-I'll prepare some cooked ginger.

-This ginger has been cooked

-in sugar and water...

-..which gives you a sweetness

-without losing that ginger taste.

-Chop the ginger very finely.

-Ginger can be really strong.

-You can use raw ginger

-in this recipe...

-..but it can overpower the rhubarb.

-Ginger cooked in syrup is perfect.

-The rhubarb has come to the boil,

-so I'll add the ginger.

-It goes back on the heat

-without a lid.

-I want to reduce the liquid

-to intensify the rhubarb flavour.

-The liquid has reduced

-and the rhubarb is ready.

-It's important to allow it to cool.

-Next, I'll whip some double cream.

-Add some sugar to the cream.

-I'll whip the cream into soft peaks.

-Don't overdo the whipping.

-It's important

-to keep the cream light...

-..because I want to

-add some yoghurt to it.

-I want to add some acidity

-to balance the sweet and the sour.

-Mix it again,

-but don't go overboard.

-The cream must hold its shape...

-..and just about drop off the whisk.

-That's perfect.

-I'll serve the rhubarb fool

-in glasses.

-Spoon the cream and yoghurt mixture

-onto the rhubarb.

-For the finishing touch,

-add some grated orange zest.

-There we are.

-Three courses using rhubarb,

-each quite different...

-..and each dish tastes great.

-S4C Subtitles by Testun Cyf.

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