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0:00:00 > 0:00:03- What are you doing - over the next few weeks?
0:00:03 > 0:00:06- How about joining me - on a journey around Wales?
0:00:07 > 0:00:09- From the foggy summit of Snowdon...
0:00:10 > 0:00:12- Oh, there you are!
0:00:12 > 0:00:14- ..to a sunny seaside cove.
0:00:15 > 0:00:18- On this culinary tour, - I will also be mentoring.
0:00:18 > 0:00:22- Some will be happy, - others will be shocked.
0:00:23 > 0:00:25- Join me on a mouth-watering journey.
0:00:27 > 0:00:29- Subtitles
0:00:33 > 0:00:36- Cardigan Bay - offers a wealth of local produce...
0:00:36 > 0:00:41- ..much of which is served in the - area's hotels, pubs and restaurants.
0:00:41 > 0:00:45- Lamb and beef - are frequently on the menu...
0:00:45 > 0:00:49- ..as is fresh seafood, - River Teifi sewin and salmon...
0:00:49 > 0:00:52- ..cheeses and local vegetables too.
0:00:52 > 0:00:56- One famous product - that needs no introduction...
0:00:56 > 0:00:59- ..is Ty Nant water.
0:00:59 > 0:01:03- Ty Nant's mineral water is - as old as the Cambrian Mountains...
0:01:04 > 0:01:05- ..yet it was only in 1976...
0:01:06 > 0:01:10- ..that local water whizz-kid, - Tom Ashley, made the discovery.
0:01:12 > 0:01:14- CO2 checks - are frequently carried out...
0:01:15 > 0:01:18- ..to monitor carbon levels - and water temperature.
0:01:25 > 0:01:29- Perfect. The Bristol Blue bottle - is the most familiar.
0:01:29 > 0:01:33- The red bottle containing - sparkling water was launched...
0:01:34 > 0:01:37- ..to celebrate - the company's 10th anniversary.
0:01:37 > 0:01:42- 6,000 plastic and 16,000 glass - bottles are produced every hour.
0:01:43 > 0:01:46- Each year, 40 million litres - of water is bottled.
0:01:46 > 0:01:52- The bottles are exported to 39 - countries, one of which is Thailand.
0:01:52 > 0:01:54- They take pride of place - on any shelf.
0:02:04 > 0:02:07- Aberporth is a beautiful location.
0:02:07 > 0:02:09- In the 16th century...
0:02:09 > 0:02:13- ..Aberporth was a subsidiary landing - point for the port of Cardigan.
0:02:14 > 0:02:18- Fishing boats and salt transporters - would dock from Ireland.
0:02:18 > 0:02:23- It developed into one of the main - centres for herring fishing...
0:02:23 > 0:02:25- ..until the beginning - of World War I.
0:02:26 > 0:02:31- I'm preparing local fish in tempura - batter with sweet and sour sauce.
0:02:32 > 0:02:36- I'll begin by making the sauce - to accompany the tempura.
0:02:37 > 0:02:41- A drop of sherry - and a little soy sauce.
0:02:43 > 0:02:45- Add some sugar.
0:02:47 > 0:02:50- I'd better speed things up...
0:02:50 > 0:02:53- ..or else the sugar - will end up in Aberporth.
0:02:54 > 0:02:56- Give it a stir.
0:02:56 > 0:02:58- Now for the batter.
0:02:58 > 0:03:03- I'm using Felin Ganol - stoneground flour and cornflour.
0:03:03 > 0:03:07- Make sure it all goes into the bowl.
0:03:12 > 0:03:15- Give it a whisk - and add a pinch of salt.
0:03:16 > 0:03:19- My kitchen - will fly away at any minute!
0:03:22 > 0:03:26- Not only am I surrounded by this - glorious view from the cliff top...
0:03:27 > 0:03:29- ..I'm also cooking - in front of Wendy.
0:03:36 > 0:03:41- No, that's not a train you see, you - can actually come here on holiday.
0:03:41 > 0:03:45- Remarkable! I'm using - sparkling water for the batter.
0:03:45 > 0:03:47- It keeps the batter light.
0:03:48 > 0:03:52- It doesn't need much stirring. - Ignore the lumps.
0:03:52 > 0:03:55- They create - the bubbles as it's cooking.
0:03:57 > 0:04:00- Ice is a vital ingredient - when preparing the batter.
0:04:01 > 0:04:03- It needs to be kept extremely cold.
0:04:04 > 0:04:07- Allow it to rest - and move on to the fish.
0:04:07 > 0:04:10- I'm using sea bass for this recipe.
0:04:12 > 0:04:16- Remove the skin - and cut into finger-size fillets.
0:04:23 > 0:04:28- I'm also preparing herring. These - waters are teeming with this fish.
0:04:28 > 0:04:31- It's an archaic fish.
0:04:31 > 0:04:33- It would have been smoked...
0:04:33 > 0:04:36- ..in the chimneys - of the fishermen's cottages.
0:04:37 > 0:04:39- But today it's going to be fried.
0:04:40 > 0:04:44- The secret - to achieving the perfect tempura...
0:04:44 > 0:04:46- ..is ensuring the oil - is piping hot...
0:04:47 > 0:04:49- ..while the fish and batter - are very cold.
0:04:54 > 0:04:58- In order to get - the crunchy pieces in the tempura...
0:04:58 > 0:05:01- ..all you need to do - is take a handful...
0:05:01 > 0:05:04- ..and let it fall into the oil...
0:05:05 > 0:05:07- ..in dribs and drabs.
0:05:07 > 0:05:09- It'll turn nice and crisp.
0:05:11 > 0:05:15- Fry them until they start to crisp.
0:05:15 > 0:05:18- While the fish cooks, - prepare the veg.
0:05:20 > 0:05:23- I'm a fan of sweetcorn, - courgette and aubergine.
0:05:30 > 0:05:32- After coating in batter...
0:05:33 > 0:05:35- ..immerse them in the oil.
0:05:35 > 0:05:38- People tend to think - that Japanese food...
0:05:38 > 0:05:40- ..is difficult to prepare.
0:05:41 > 0:05:44- But there's nothing simpler - than this recipe.
0:05:44 > 0:05:48- The ingredients needed are flour, - water and salt for the batter.
0:05:48 > 0:05:51- Chop up vegetables and fish - and it's ready.
0:05:59 > 0:06:03- Delicious local produce - prepared in glorious surroundings.
0:06:03 > 0:06:06- It doesn't get - much better than that.
0:06:14 > 0:06:18- I used stoneground flour - from Felin Ganol in my recipe.
0:06:18 > 0:06:22- It's Ceredigion's - only working watermill...
0:06:22 > 0:06:25- ..dating back to the 16th century.
0:06:26 > 0:06:30- "Behind the loaf there's flour, - behind the flour there's a mill
0:06:31 > 0:06:35- "Behind the mill on yonder hill - is a field of yellow wheat"
0:06:36 > 0:06:40- Restoration of the machinery - and water supply began in 2006.
0:06:41 > 0:06:44- The millpond was excavated - and refilled in 2008.
0:06:50 > 0:06:55- Two pairs of French Burr stones now - grind organically grown grains...
0:06:55 > 0:06:59- ..to produce stoneground flours - as they did 50 years ago.
0:06:59 > 0:07:03- The mill was home to the - Lewis family for almost a century...
0:07:04 > 0:07:05- ..and was well preserved.
0:07:05 > 0:07:09- It was a thriving mill - in the early 20th century...
0:07:09 > 0:07:11- ..producing flour and animal feed.
0:07:11 > 0:07:14- Apples from the orchard - were also sold.
0:07:14 > 0:07:18- Richard Lewis - ran a tea importing business.
0:07:18 > 0:07:21- Many of the original artefacts - are still in place.
0:07:22 > 0:07:24- By the mid-20th century...
0:07:24 > 0:07:28- ..demand for flour diminished - and the mill lay idle.
0:07:28 > 0:07:33- Today, the mill produces - wheat, rye, spelt and white flour.
0:07:33 > 0:07:38- It's wonderful to see the mill - restored to full working order.
0:07:41 > 0:07:44- This week's mentoring call - comes from Lampeter.
0:07:44 > 0:07:49- The volunteers of Clonc - community newspaper need my help.
0:07:51 > 0:07:55- Clonc is celebrating - its 30th anniversary this year.
0:07:55 > 0:07:58- We invited you to help us celebrate.
0:07:58 > 0:08:00- We invited you to help us celebrate.- - Thank you for the invitation.
0:08:00 > 0:08:03- Do you ever have time for a cuppa?
0:08:03 > 0:08:06- Not very often, - but the last time we did...
0:08:06 > 0:08:12- ..our chairman brought in chocolates - because it was his 40th birthday.
0:08:12 > 0:08:15- We'll go one better - than chocolates today.
0:08:15 > 0:08:20- I thought I'd make a large pie - for those of you who fold the paper.
0:08:20 > 0:08:21- What do you think of that?
0:08:21 > 0:08:23- What do you think of that?- - That's great.
0:08:24 > 0:08:29- Lampeter is renowned for its chips. - Ours will be as good, if not better.
0:08:31 > 0:08:33- Janet has almost finished.
0:08:33 > 0:08:35- Janet has almost finished.- - She's quick but doesn't take care.
0:08:36 > 0:08:38- That's women for you!
0:08:42 > 0:08:46- The paper's been going for 30 years. - What's your job, Janet?
0:08:47 > 0:08:49- I'm the Lampeter correspondent.
0:08:50 > 0:08:53- I'm also the camera guardian.
0:08:54 > 0:08:56- Are you the photographer?
0:08:56 > 0:08:59- Are you the photographer?- - No, I just look after the camera.
0:08:59 > 0:09:03- You need to improve - your peeling skills, Twynog.
0:09:03 > 0:09:05- Look at that.
0:09:07 > 0:09:10- She's not supposed to let me down.
0:09:10 > 0:09:13- What's your job at the newspaper, - Twynog?
0:09:13 > 0:09:16- I've been a columnist - for many years.
0:09:16 > 0:09:19- I write about - individual people.
0:09:19 > 0:09:22- This area - is full of fascinating characters.
0:09:23 > 0:09:27- I decided to write a book - about all those people.
0:09:27 > 0:09:30- The book was launched in 2007...
0:09:31 > 0:09:35- ..and I'm pleased to say - that 860 copies have been sold.
0:09:37 > 0:09:40- Are you a dab hand - at making pastry, Janet?
0:09:40 > 0:09:46- I made a lot when the children were - small but I don't cook so often now.
0:09:46 > 0:09:49- I try to eat healthily.
0:09:50 > 0:09:52- Do you eat healthily, Twynog?
0:09:52 > 0:09:55- I do my best. - I tend to eat plain food.
0:09:55 > 0:09:58- I don't like a lot of exotic food.
0:09:59 > 0:10:01- These potatoes are huge, Dudley.
0:10:01 > 0:10:05- Yours are, but Twynog - is peeling the small ones.
0:10:05 > 0:10:09- They're a lot smaller - once he's peeled them too.
0:10:09 > 0:10:12- Women are far more experienced - at this.
0:10:12 > 0:10:15- Yes, indeed.
0:10:15 > 0:10:20- For the crust I need one beaten egg - which I'm kneading until soft.
0:10:21 > 0:10:22- Next, the filling.
0:10:24 > 0:10:26- Garlic is good for you.
0:10:27 > 0:10:30- We don't eat enough garlic. - It has many health benefits.
0:10:31 > 0:10:34- People say they don't like it - but you'd be surprised...
0:10:34 > 0:10:37- ..how many dishes contain garlic.
0:10:37 > 0:10:41- It enhances the flavour. - Here is some pancetta.
0:10:41 > 0:10:44- Small pieces of smoked bacon.
0:10:44 > 0:10:46- And mushrooms.
0:10:46 > 0:10:49- These are shiitake.
0:10:49 > 0:10:50- Shiitake?
0:10:51 > 0:10:53- How many types of mushroom - are there?
0:10:54 > 0:10:55- There are dozens.
0:10:56 > 0:11:01- It makes me mad when I'm out - playing golf in the mornings...
0:11:01 > 0:11:03- ..and I see wild mushrooms.
0:11:03 > 0:11:06- I never know if I should pick them.
0:11:06 > 0:11:11- I studied Botany at university and - studied many varieties of mushrooms.
0:11:11 > 0:11:13- I'd heard you were quite a fun-gi!
0:11:14 > 0:11:18- Fry the pancetta, - onions and mushrooms.
0:11:24 > 0:11:27- Right then, - moving on to the chicken.
0:11:28 > 0:11:32- I'm going to make enough filling - for a pie of this size.
0:11:32 > 0:11:35- But you have to make enough - to fill three tins.
0:11:36 > 0:11:37- How many volunteers turn up usually?
0:11:37 > 0:11:39- How many volunteers turn up usually?- - About 15 of us.
0:11:40 > 0:11:42- How many are coming tonight?
0:11:42 > 0:11:43- How many are coming tonight?- - About 28.
0:11:44 > 0:11:48- 28 people! - So you'll have your work cut out.
0:11:48 > 0:11:51- Fry the chicken...
0:11:51 > 0:11:54- ..and make the bechamel sauce - in a saucepan.
0:11:54 > 0:11:59- Fry some butter, add flour - and warm milk and mix well...
0:11:59 > 0:12:02- ..to avoid any lumps.
0:12:12 > 0:12:16- Flavour with chives - and fresh parsley.
0:12:22 > 0:12:25- The filling is complete. - Place the pastry on top.
0:12:26 > 0:12:29- Brush with egg - and place in an oven for 30 minutes.
0:12:32 > 0:12:36- Moving on to these potatoes.
0:12:37 > 0:12:40- All I want you to do is cut them...
0:12:41 > 0:12:44- ..into fairly large chunks.
0:12:44 > 0:12:48- That way, you won't be - giving them too many chips!
0:12:48 > 0:12:50- Three chips per person!
0:12:50 > 0:12:54- Keep them the same size - to make sure they cook all at once.
0:12:55 > 0:12:58- You don't want - some cooked and others uncooked.
0:12:59 > 0:13:01- The ingredients - are in front of you.
0:13:01 > 0:13:04- I'm going for a cuppa, so good luck.
0:13:04 > 0:13:06- Let's crack on, Twynog.
0:13:08 > 0:13:09- .
0:13:12 > 0:13:12- Subtitles
0:13:12 > 0:13:14- Subtitles- - Subtitles
0:13:17 > 0:13:20- Shiloh Chapel, Lampeter...
0:13:20 > 0:13:25- ..where Clonc, the community - newspaper is put together.
0:13:37 > 0:13:40- Ooh! I almost cut off my finger!
0:13:40 > 0:13:45- I haven't made this much pastry - in one go for a long time.
0:13:45 > 0:13:48- I've never before - chopped as many mushrooms as this.
0:13:49 > 0:13:53- They're probably really - looking forward to their food.
0:13:53 > 0:13:56- I'm sure they've gone without lunch.
0:13:58 > 0:14:02- With all that heavy lifting, - they'll be ready for a feast.
0:14:06 > 0:14:09- Come on, Janet. You're very slow.
0:14:09 > 0:14:13- I don't think you've chopped - all those mushrooms yourself.
0:14:13 > 0:14:15- Someone's been helping you.
0:14:16 > 0:14:20- Peeling the onions - is the difficult job.
0:14:20 > 0:14:23- You don't need - the outer layer, Twynog!
0:14:25 > 0:14:28- Honestly, some people!
0:14:31 > 0:14:34- The volunteers - carry on with the work.
0:14:34 > 0:14:37- I'm sure their arms - are starting to ache.
0:14:42 > 0:14:44- My arms are about to fall off.
0:14:46 > 0:14:50- I'm not very familiar - with chopping garlic.
0:14:54 > 0:14:57- The paper-folding is better - than Twynog's garlic chopping!
0:15:02 > 0:15:05- This is - starting to look like pastry.
0:15:05 > 0:15:07- If you say so.
0:15:09 > 0:15:12- But it's far from being a pie.
0:15:12 > 0:15:15- The newspaper - is on its way to the shops.
0:15:15 > 0:15:17- Goodbye.
0:15:19 > 0:15:22- Dylan, - you're the newspaper's chairman.
0:15:22 > 0:15:25- How do you find all these stories?
0:15:25 > 0:15:29- We're very fortunate - to have a team of volunteers.
0:15:29 > 0:15:33- There are 12 correspondents - in neighbouring villages.
0:15:33 > 0:15:36- People bring the stories to them.
0:15:36 > 0:15:40- We're very lucky - that people are ready to help us.
0:15:40 > 0:15:44- This is the outcome - at the end of the month.
0:15:44 > 0:15:48- Do you come across some stories - that are too juicy to be featured?
0:15:49 > 0:15:51- There must be, - judging from your reaction!
0:15:52 > 0:15:54- That's something I can't divulge!
0:15:55 > 0:15:57- How is it coming along?
0:15:57 > 0:16:00- Quite well, - but we've still a lot to do.
0:16:00 > 0:16:03- You have quite a lot of chicken - to chop up there.
0:16:04 > 0:16:06- You've invented a new trend.
0:16:06 > 0:16:10- You've left the skin on the garlic. - It looks great.
0:16:10 > 0:16:13- Perhaps it's good - for the digestive system.
0:16:13 > 0:16:15- There's goodness in the skin.
0:16:15 > 0:16:18- There's goodness in the skin.- - But not in onion skin.
0:16:18 > 0:16:23- We might as well keep the feathers - on the chickens too!
0:16:23 > 0:16:25- We're amateurs, don't forget.
0:16:25 > 0:16:27- We're amateurs, don't forget.- - You're not doing too badly.
0:16:27 > 0:16:31- I want you to start frying that - in a large frying pan...
0:16:31 > 0:16:33- ..and onions in another pan.
0:16:33 > 0:16:34- Let's speed up!
0:16:37 > 0:16:39- It's time to work together.
0:16:46 > 0:16:48- I'll move this over here.
0:16:50 > 0:16:53- I'll remove the skin.
0:16:56 > 0:16:57- This is ready.
0:16:57 > 0:16:59- This is ready.- - They're too brown.
0:16:59 > 0:17:01- That's the way I like them, Twynog.
0:17:02 > 0:17:05- There's plenty - of leg-pulling going on.
0:17:06 > 0:17:08- It's getting away from me!
0:17:13 > 0:17:15- It's half past three.
0:17:15 > 0:17:19- We still have the chips to do. - Hallelujah!
0:17:23 > 0:17:26- Twynog takes it all in his stride...
0:17:27 > 0:17:29- ..while the team revs up.
0:17:34 > 0:17:39- Great teamwork. - Janet continues to roll out.
0:17:39 > 0:17:41- Twynog slices the potatoes.
0:17:55 > 0:17:59- It's all starting - to come together now.
0:17:59 > 0:18:04- The chips have been cut, the paper's - been folded and the pie has a crust.
0:18:05 > 0:18:07- Right, that's it.
0:18:07 > 0:18:10- I'm done, but are they?
0:18:10 > 0:18:12- Where have you been? We've finished.
0:18:13 > 0:18:15- I've been chatting out there.
0:18:15 > 0:18:17- Chatting to the chatterboxes.
0:18:18 > 0:18:21- All that's left to do - is put the pies in the oven...
0:18:22 > 0:18:25- ..and the chips in the fryer - and food will be ready.
0:18:26 > 0:18:29- The volunteers - are ready for the tasting.
0:18:30 > 0:18:32- Whilst travelling around Wales...
0:18:33 > 0:18:35- ..staying at top-class hotels...
0:18:36 > 0:18:39- ..endorsed by Welsh Rarebits - is a real pleasure.
0:18:39 > 0:18:44- A combination of hotels, - pubs and traditional farmhouses...
0:18:44 > 0:18:48- ..these 52 unique venues - offer something exquisite.
0:18:51 > 0:18:54- The name of this hotel says it all - - Gwesty Cymru.
0:18:55 > 0:18:59- It's a luxurious combination - of the traditional and modern...
0:18:59 > 0:19:03- ..with handmade furniture - and spectacular sea views.
0:19:04 > 0:19:06- Gwesty Cymru is a beautiful haven.
0:19:17 > 0:19:22- Combining local produce and modern - recipes, it offers a varied menu.
0:19:23 > 0:19:27- Freshly caught fish - is a staple of this seaside hotel.
0:19:34 > 0:19:36- The hotel opened in 2005...
0:19:36 > 0:19:41- ..with a vision to provide guests - with a celebration of Welsh talent.
0:19:41 > 0:19:43- Oil canvases by Bethan Clwyd...
0:19:44 > 0:19:47- ..and poetry - by Tudur Dylan and Mererid Hopwood.
0:19:47 > 0:19:51- Renovations have been carried out - by local tradesmen.
0:20:05 > 0:20:08- The dish is now complete.
0:20:09 > 0:20:12- This is Wales at its best.
0:20:30 > 0:20:34- An alternative dessert this week - that's just as tempting.
0:20:45 > 0:20:47- We're all familiar with crumble.
0:20:48 > 0:20:53- Blackberry and apple crumble with - custard is a personal favourite.
0:20:53 > 0:20:56- But this recipe differs slightly.
0:20:57 > 0:20:59- It's prepared in two parts.
0:21:00 > 0:21:02- The filling and the crumble.
0:21:02 > 0:21:06- For the topping, take sugar, - brown sugar and cinnamon...
0:21:07 > 0:21:10- ..butter - and chopped pistachio nuts...
0:21:10 > 0:21:14- ..then mix all the ingredients - before baking.
0:21:21 > 0:21:23- That was straightforward, wasn't it?
0:21:23 > 0:21:26- Bake it in the oven - for a quarter of an hour.
0:21:26 > 0:21:29- It's time to prepare the filling.
0:21:29 > 0:21:32- This differs slightly - from my favourite.
0:21:33 > 0:21:36- Rhubarb, icing sugar, sugar...
0:21:37 > 0:21:38- ..rose water and cherries.
0:21:39 > 0:21:41- Place in an ovenproof dish.
0:21:51 > 0:21:54- Bake for 40 minutes - for the fruits to soften...
0:21:54 > 0:21:58- ..and the juice - to thicken into a tasty sauce.
0:21:58 > 0:22:02- If you like Turkish delight, - this is the dessert for you.
0:22:07 > 0:22:08- Place the crumble on top.
0:22:09 > 0:22:13- Bake for a further 15 minutes - and the dessert is complete.
0:22:15 > 0:22:18- The recipe - can be found on the website.
0:22:18 > 0:22:20- Back to the hungry team at Shiloh.
0:22:27 > 0:22:29- Hooray!
0:22:36 > 0:22:38- Wow! That's a generous portion!
0:22:38 > 0:22:41- Let me serve the ladies first.
0:22:45 > 0:22:47- It's going down well.
0:22:53 > 0:22:58- Oh, here we are. - The chips look perfect. Well done.
0:23:04 > 0:23:07- The chatting has certainly stopped.
0:23:07 > 0:23:09- Oh, brilliant!
0:23:09 > 0:23:13- Everybody seems happy. - Has it been a fitting celebration?
0:23:14 > 0:23:16- The food is delicious.
0:23:16 > 0:23:18- The food is delicious.- - They've done a good job.
0:23:18 > 0:23:23- The volunteers worked hard tonight - so they deserve a hearty meal.
0:23:23 > 0:23:24- Are you satisfied with the food?
0:23:24 > 0:23:27- Are you satisfied with the food?- - Delicious!
0:23:27 > 0:23:31- Instead of just a cuppa, - it'll be pie every time from now on!
0:23:54 > 0:23:57- S4C Subtitles by Adnod Cyf.