Ceredigion Dudley ar Daith

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-What are you doing

-over the next few weeks?

-How about joining me

-on a journey around Wales?

-From the foggy summit of Snowdon...

-Oh, there you are!

-..to a sunny seaside cove.

-On this culinary tour,

-I will also be mentoring.

-Some will be happy,

-others will be shocked.

-Join me on a mouth-watering journey.

-Subtitles

-Cardigan Bay

-offers a wealth of local produce...

-..much of which is served in the

-area's hotels, pubs and restaurants.

-Lamb and beef

-are frequently on the menu...

-..as is fresh seafood,

-River Teifi sewin and salmon...

-..cheeses and local vegetables too.

-One famous product

-that needs no introduction...

-..is Ty Nant water.

-Ty Nant's mineral water is

-as old as the Cambrian Mountains...

-..yet it was only in 1976...

-..that local water whizz-kid,

-Tom Ashley, made the discovery.

-CO2 checks

-are frequently carried out...

-..to monitor carbon levels

-and water temperature.

-Perfect. The Bristol Blue bottle

-is the most familiar.

-The red bottle containing

-sparkling water was launched...

-..to celebrate

-the company's 10th anniversary.

-6,000 plastic and 16,000 glass

-bottles are produced every hour.

-Each year, 40 million litres

-of water is bottled.

-The bottles are exported to 39

-countries, one of which is Thailand.

-They take pride of place

-on any shelf.

-Aberporth is a beautiful location.

-In the 16th century...

-..Aberporth was a subsidiary landing

-point for the port of Cardigan.

-Fishing boats and salt transporters

-would dock from Ireland.

-It developed into one of the main

-centres for herring fishing...

-..until the beginning

-of World War I.

-I'm preparing local fish in tempura

-batter with sweet and sour sauce.

-I'll begin by making the sauce

-to accompany the tempura.

-A drop of sherry

-and a little soy sauce.

-Add some sugar.

-I'd better speed things up...

-..or else the sugar

-will end up in Aberporth.

-Give it a stir.

-Now for the batter.

-I'm using Felin Ganol

-stoneground flour and cornflour.

-Make sure it all goes into the bowl.

-Give it a whisk

-and add a pinch of salt.

-My kitchen

-will fly away at any minute!

-Not only am I surrounded by this

-glorious view from the cliff top...

-..I'm also cooking

-in front of Wendy.

-No, that's not a train you see, you

-can actually come here on holiday.

-Remarkable! I'm using

-sparkling water for the batter.

-It keeps the batter light.

-It doesn't need much stirring.

-Ignore the lumps.

-They create

-the bubbles as it's cooking.

-Ice is a vital ingredient

-when preparing the batter.

-It needs to be kept extremely cold.

-Allow it to rest

-and move on to the fish.

-I'm using sea bass for this recipe.

-Remove the skin

-and cut into finger-size fillets.

-I'm also preparing herring. These

-waters are teeming with this fish.

-It's an archaic fish.

-It would have been smoked...

-..in the chimneys

-of the fishermen's cottages.

-But today it's going to be fried.

-The secret

-to achieving the perfect tempura...

-..is ensuring the oil

-is piping hot...

-..while the fish and batter

-are very cold.

-In order to get

-the crunchy pieces in the tempura...

-..all you need to do

-is take a handful...

-..and let it fall into the oil...

-..in dribs and drabs.

-It'll turn nice and crisp.

-Fry them until they start to crisp.

-While the fish cooks,

-prepare the veg.

-I'm a fan of sweetcorn,

-courgette and aubergine.

-After coating in batter...

-..immerse them in the oil.

-People tend to think

-that Japanese food...

-..is difficult to prepare.

-But there's nothing simpler

-than this recipe.

-The ingredients needed are flour,

-water and salt for the batter.

-Chop up vegetables and fish

-and it's ready.

-Delicious local produce

-prepared in glorious surroundings.

-It doesn't get

-much better than that.

-I used stoneground flour

-from Felin Ganol in my recipe.

-It's Ceredigion's

-only working watermill...

-..dating back to the 16th century.

-"Behind the loaf there's flour,

-behind the flour there's a mill

-"Behind the mill on yonder hill

-is a field of yellow wheat"

-Restoration of the machinery

-and water supply began in 2006.

-The millpond was excavated

-and refilled in 2008.

-Two pairs of French Burr stones now

-grind organically grown grains...

-..to produce stoneground flours

-as they did 50 years ago.

-The mill was home to the

-Lewis family for almost a century...

-..and was well preserved.

-It was a thriving mill

-in the early 20th century...

-..producing flour and animal feed.

-Apples from the orchard

-were also sold.

-Richard Lewis

-ran a tea importing business.

-Many of the original artefacts

-are still in place.

-By the mid-20th century...

-..demand for flour diminished

-and the mill lay idle.

-Today, the mill produces

-wheat, rye, spelt and white flour.

-It's wonderful to see the mill

-restored to full working order.

-This week's mentoring call

-comes from Lampeter.

-The volunteers of Clonc

-community newspaper need my help.

-Clonc is celebrating

-its 30th anniversary this year.

-We invited you to help us celebrate.

-We invited you to help us celebrate.

-

-Thank you for the invitation.

-Do you ever have time for a cuppa?

-Not very often,

-but the last time we did...

-..our chairman brought in chocolates

-because it was his 40th birthday.

-We'll go one better

-than chocolates today.

-I thought I'd make a large pie

-for those of you who fold the paper.

-What do you think of that?

-What do you think of that?

-

-That's great.

-Lampeter is renowned for its chips.

-Ours will be as good, if not better.

-Janet has almost finished.

-Janet has almost finished.

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-She's quick but doesn't take care.

-That's women for you!

-The paper's been going for 30 years.

-What's your job, Janet?

-I'm the Lampeter correspondent.

-I'm also the camera guardian.

-Are you the photographer?

-Are you the photographer?

-

-No, I just look after the camera.

-You need to improve

-your peeling skills, Twynog.

-Look at that.

-She's not supposed to let me down.

-What's your job at the newspaper,

-Twynog?

-I've been a columnist

-for many years.

-I write about

-individual people.

-This area

-is full of fascinating characters.

-I decided to write a book

-about all those people.

-The book was launched in 2007...

-..and I'm pleased to say

-that 860 copies have been sold.

-Are you a dab hand

-at making pastry, Janet?

-I made a lot when the children were

-small but I don't cook so often now.

-I try to eat healthily.

-Do you eat healthily, Twynog?

-I do my best.

-I tend to eat plain food.

-I don't like a lot of exotic food.

-These potatoes are huge, Dudley.

-Yours are, but Twynog

-is peeling the small ones.

-They're a lot smaller

-once he's peeled them too.

-Women are far more experienced

-at this.

-Yes, indeed.

-For the crust I need one beaten egg

-which I'm kneading until soft.

-Next, the filling.

-Garlic is good for you.

-We don't eat enough garlic.

-It has many health benefits.

-People say they don't like it

-but you'd be surprised...

-..how many dishes contain garlic.

-It enhances the flavour.

-Here is some pancetta.

-Small pieces of smoked bacon.

-And mushrooms.

-These are shiitake.

-Shiitake?

-How many types of mushroom

-are there?

-There are dozens.

-It makes me mad when I'm out

-playing golf in the mornings...

-..and I see wild mushrooms.

-I never know if I should pick them.

-I studied Botany at university and

-studied many varieties of mushrooms.

-I'd heard you were quite a fun-gi!

-Fry the pancetta,

-onions and mushrooms.

-Right then,

-moving on to the chicken.

-I'm going to make enough filling

-for a pie of this size.

-But you have to make enough

-to fill three tins.

-How many volunteers turn up usually?

-How many volunteers turn up usually?

-

-About 15 of us.

-How many are coming tonight?

-How many are coming tonight?

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-About 28.

-28 people!

-So you'll have your work cut out.

-Fry the chicken...

-..and make the bechamel sauce

-in a saucepan.

-Fry some butter, add flour

-and warm milk and mix well...

-..to avoid any lumps.

-Flavour with chives

-and fresh parsley.

-The filling is complete.

-Place the pastry on top.

-Brush with egg

-and place in an oven for 30 minutes.

-Moving on to these potatoes.

-All I want you to do is cut them...

-..into fairly large chunks.

-That way, you won't be

-giving them too many chips!

-Three chips per person!

-Keep them the same size

-to make sure they cook all at once.

-You don't want

-some cooked and others uncooked.

-The ingredients

-are in front of you.

-I'm going for a cuppa, so good luck.

-Let's crack on, Twynog.

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-Subtitles

-Subtitles

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-Subtitles

-Shiloh Chapel, Lampeter...

-..where Clonc, the community

-newspaper is put together.

-Ooh! I almost cut off my finger!

-I haven't made this much pastry

-in one go for a long time.

-I've never before

-chopped as many mushrooms as this.

-They're probably really

-looking forward to their food.

-I'm sure they've gone without lunch.

-With all that heavy lifting,

-they'll be ready for a feast.

-Come on, Janet. You're very slow.

-I don't think you've chopped

-all those mushrooms yourself.

-Someone's been helping you.

-Peeling the onions

-is the difficult job.

-You don't need

-the outer layer, Twynog!

-Honestly, some people!

-The volunteers

-carry on with the work.

-I'm sure their arms

-are starting to ache.

-My arms are about to fall off.

-I'm not very familiar

-with chopping garlic.

-The paper-folding is better

-than Twynog's garlic chopping!

-This is

-starting to look like pastry.

-If you say so.

-But it's far from being a pie.

-The newspaper

-is on its way to the shops.

-Goodbye.

-Dylan,

-you're the newspaper's chairman.

-How do you find all these stories?

-We're very fortunate

-to have a team of volunteers.

-There are 12 correspondents

-in neighbouring villages.

-People bring the stories to them.

-We're very lucky

-that people are ready to help us.

-This is the outcome

-at the end of the month.

-Do you come across some stories

-that are too juicy to be featured?

-There must be,

-judging from your reaction!

-That's something I can't divulge!

-How is it coming along?

-Quite well,

-but we've still a lot to do.

-You have quite a lot of chicken

-to chop up there.

-You've invented a new trend.

-You've left the skin on the garlic.

-It looks great.

-Perhaps it's good

-for the digestive system.

-There's goodness in the skin.

-There's goodness in the skin.

-

-But not in onion skin.

-We might as well keep the feathers

-on the chickens too!

-We're amateurs, don't forget.

-We're amateurs, don't forget.

-

-You're not doing too badly.

-I want you to start frying that

-in a large frying pan...

-..and onions in another pan.

-Let's speed up!

-It's time to work together.

-I'll move this over here.

-I'll remove the skin.

-This is ready.

-This is ready.

-

-They're too brown.

-That's the way I like them, Twynog.

-There's plenty

-of leg-pulling going on.

-It's getting away from me!

-It's half past three.

-We still have the chips to do.

-Hallelujah!

-Twynog takes it all in his stride...

-..while the team revs up.

-Great teamwork.

-Janet continues to roll out.

-Twynog slices the potatoes.

-It's all starting

-to come together now.

-The chips have been cut, the paper's

-been folded and the pie has a crust.

-Right, that's it.

-I'm done, but are they?

-Where have you been? We've finished.

-I've been chatting out there.

-Chatting to the chatterboxes.

-All that's left to do

-is put the pies in the oven...

-..and the chips in the fryer

-and food will be ready.

-The volunteers

-are ready for the tasting.

-Whilst travelling around Wales...

-..staying at top-class hotels...

-..endorsed by Welsh Rarebits

-is a real pleasure.

-A combination of hotels,

-pubs and traditional farmhouses...

-..these 52 unique venues

-offer something exquisite.

-The name of this hotel says it all -

-Gwesty Cymru.

-It's a luxurious combination

-of the traditional and modern...

-..with handmade furniture

-and spectacular sea views.

-Gwesty Cymru is a beautiful haven.

-Combining local produce and modern

-recipes, it offers a varied menu.

-Freshly caught fish

-is a staple of this seaside hotel.

-The hotel opened in 2005...

-..with a vision to provide guests

-with a celebration of Welsh talent.

-Oil canvases by Bethan Clwyd...

-..and poetry

-by Tudur Dylan and Mererid Hopwood.

-Renovations have been carried out

-by local tradesmen.

-The dish is now complete.

-This is Wales at its best.

-An alternative dessert this week

-that's just as tempting.

-We're all familiar with crumble.

-Blackberry and apple crumble with

-custard is a personal favourite.

-But this recipe differs slightly.

-It's prepared in two parts.

-The filling and the crumble.

-For the topping, take sugar,

-brown sugar and cinnamon...

-..butter

-and chopped pistachio nuts...

-..then mix all the ingredients

-before baking.

-That was straightforward, wasn't it?

-Bake it in the oven

-for a quarter of an hour.

-It's time to prepare the filling.

-This differs slightly

-from my favourite.

-Rhubarb, icing sugar, sugar...

-..rose water and cherries.

-Place in an ovenproof dish.

-Bake for 40 minutes

-for the fruits to soften...

-..and the juice

-to thicken into a tasty sauce.

-If you like Turkish delight,

-this is the dessert for you.

-Place the crumble on top.

-Bake for a further 15 minutes

-and the dessert is complete.

-The recipe

-can be found on the website.

-Back to the hungry team at Shiloh.

-Hooray!

-Wow! That's a generous portion!

-Let me serve the ladies first.

-It's going down well.

-Oh, here we are.

-The chips look perfect. Well done.

-The chatting has certainly stopped.

-Oh, brilliant!

-Everybody seems happy.

-Has it been a fitting celebration?

-The food is delicious.

-The food is delicious.

-

-They've done a good job.

-The volunteers worked hard tonight

-so they deserve a hearty meal.

-Are you satisfied with the food?

-Are you satisfied with the food?

-

-Delicious!

-Instead of just a cuppa,

-it'll be pie every time from now on!

-S4C Subtitles by Adnod Cyf.