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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'll 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
0:00:30 > 0:00:34- Anglesey is the next destination - on my tour of Wales.
0:00:36 > 0:00:39- There are - locally-grown vegetables...
0:00:39 > 0:00:42- ..crabs, oyster and mussels - from the sea...
0:00:42 > 0:00:46- ..beef, pork and lamb - from its fertile soil...
0:00:46 > 0:00:49- ..as well as - luscious cakes and puddings.
0:00:50 > 0:00:52- The island's produce - is hard to beat.
0:00:52 > 0:00:56- My favourite local delicacy - are the mussels from the Menai.
0:00:57 > 0:01:01- They are cultivated on the seabed - to give the meat more flavour.
0:01:01 > 0:01:05- To accompany the mussels, - specialist bread...
0:01:05 > 0:01:08- ..from Y Becws Mefus bakery - in Llangefni.
0:01:09 > 0:01:12- Benjamin Lee has - 15 years experience of cake making.
0:01:13 > 0:01:16- Ben and his wife, Olwen, - had the privilege...
0:01:17 > 0:01:21- ..of baking a cake for William - and Kate on their engagement.
0:01:21 > 0:01:23- This very cake, to be precise.
0:01:28 > 0:01:31- But it's the Guinness bread, - not the cake, that takes my fancy.
0:01:32 > 0:01:36- We have some mixed seeds - and rye flour here.
0:01:36 > 0:01:40- White flour and salt.
0:01:40 > 0:01:42- What about this?
0:01:42 > 0:01:44- Fresh yeast.
0:01:46 > 0:01:48- Break it all up.
0:01:48 > 0:01:52- Break it all up.- - Fresh yeast has a wonderful smell.
0:01:52 > 0:01:54- Yes, it's very nice.
0:01:54 > 0:01:56- Yes, it's very nice.- - And it works faster too.
0:01:56 > 0:01:57- What's next, Ben?
0:01:57 > 0:01:58- What's next, Ben?- - The Guinness.
0:01:59 > 0:02:03- I've warmed it slightly - so that it activates the yeast.
0:02:10 > 0:02:13- Now the hard work begins.
0:02:13 > 0:02:14- Yes.
0:02:18 > 0:02:21- It looks ready to me, Ben.
0:02:21 > 0:02:25- Yes. I'm going to add the walnuts - to the dough and mix them in.
0:02:26 > 0:02:28- You have a lot there.
0:02:29 > 0:02:31- Yes, it's premium priced!
0:02:35 > 0:02:39- When you can feel the walnuts - poking through the dough...
0:02:39 > 0:02:41- ..you know it's ready.
0:02:41 > 0:02:43- You can see here.
0:02:43 > 0:02:46- I then create different shapes.
0:02:50 > 0:02:52- You can make any shape you like.
0:02:52 > 0:02:54- You can make any shape you like.- - Yes, any shape.
0:02:54 > 0:02:56- Whatever the customer wants.
0:02:57 > 0:03:00- And Ben is used to making - all kinds of shapes.
0:03:07 > 0:03:09- He makes it look so easy.
0:03:17 > 0:03:20- I can smell the bread from here. - It's fantastic.
0:03:20 > 0:03:25- I have the perfect recipe - and location to accompany this.
0:03:25 > 0:03:29- I'm fortunate to have found - some of Wales's picturesque sights.
0:03:30 > 0:03:32- And here's another of them.
0:03:32 > 0:03:34- Llanlliana cove.
0:03:42 > 0:03:45- The literal meaning of the word - is nuns' church.
0:03:45 > 0:03:50- A porcelain works was built - on the site of the former convent...
0:03:50 > 0:03:53- ..but was demolished in 1920 - following a fire.
0:03:57 > 0:04:00- Nestling between - Porth Wen and Cemaes Bay...
0:04:00 > 0:04:03- ..this idyllic location...
0:04:03 > 0:04:06- ..is the perfect retreat - and hideaway.
0:04:10 > 0:04:13- Have you ever seen - a more beautiful location?
0:04:14 > 0:04:18- Behind me is Middle Mouse, - Wales's northernmost point.
0:04:18 > 0:04:22- Where better to cook - the island's finest mussels?
0:04:26 > 0:04:29- The appeal of this recipe - is its simplicity.
0:04:30 > 0:04:33- You can prepare this dish - in no time at all.
0:04:42 > 0:04:47- There's no better aroma than - onions and garlic frying in butter.
0:04:53 > 0:04:58- Just to prove it's a quick meal, - look how fast the tide's coming in.
0:04:58 > 0:05:01- If I don't hurry up, - I'll be here in my pants.
0:05:02 > 0:05:04- And nobody wants to see that!
0:05:05 > 0:05:07- A splash of white wine - to the onions and garlic.
0:05:08 > 0:05:12- Add creme fraiche to the mussels - for a creamy sauce...
0:05:12 > 0:05:15- ..and half a chilli - to give it a kick.
0:05:15 > 0:05:19- Seal the ingredients - and leave for a few minutes.
0:05:19 > 0:05:23- Whoa, look at those. Wonderful!
0:05:23 > 0:05:27- You know when they're ready - because the shells open.
0:05:27 > 0:05:30- If they're closed, don't eat them.
0:05:30 > 0:05:32- Finish it off with some parsley...
0:05:34 > 0:05:37- ..and lime juice, - and the dish is ready.
0:05:38 > 0:05:43- You must have some bread to absorb - the wonderful juice at the bottom.
0:05:43 > 0:05:47- There's no better bread - than that from Y Becws Mefus.
0:05:49 > 0:05:50- Fantastic!
0:05:55 > 0:05:57- This week - I'm on a mission of thanks.
0:05:57 > 0:06:00- I'm in Benllech - to meet a remarkable girl.
0:06:02 > 0:06:06- # There was a time
0:06:06 > 0:06:09- # When I didn't care at all #
0:06:09 > 0:06:13- Sian Miriam - won the 2011 Battle of the Bands...
0:06:13 > 0:06:17- ..with a song she wrote - called Beth Yw Ystyr Rhyfel?
0:06:17 > 0:06:19- Now a sixth-form pupil...
0:06:19 > 0:06:23- ..listening to music, - performing and singing...
0:06:23 > 0:06:25- ..have always been - a crucial part in her life.
0:06:26 > 0:06:28- It's time for - my mentoring duties to begin.
0:06:32 > 0:06:34- Hiya, Sian.
0:06:34 > 0:06:36- Hiya, Sian.- - Hello, Dudley. How are you?
0:06:36 > 0:06:39- I'm fine, - I've brought the sun with me.
0:06:39 > 0:06:42- And you've already prepared - the ingredients.
0:06:43 > 0:06:46- But the question is, - what are we going to make?
0:06:46 > 0:06:49- Here's a clue - it's a dessert.
0:06:49 > 0:06:51- Yes, OK.
0:06:51 > 0:06:53- It's a ricotta dessert.
0:06:54 > 0:06:58- There's one thing - I ought to tell you, Dudley.
0:06:58 > 0:07:02- I'm a hopeless cook, - so I'm going to need your help.
0:07:02 > 0:07:06- I thought you were going to say - that you didn't like puddings.
0:07:06 > 0:07:10- Of course I'll help you. - The first step is to grind the nuts.
0:07:10 > 0:07:15- If I took one and started - to do this, it'd go everywhere.
0:07:16 > 0:07:17- Get a plastic bag...
0:07:18 > 0:07:19- ..and put the nuts inside.
0:07:23 > 0:07:26- Why have you asked me here - to help you?
0:07:26 > 0:07:28- It's a celebration...
0:07:28 > 0:07:33- ..of my musical success in Radio - Cymru's Battle Of The Bands.
0:07:33 > 0:07:37- I wrote the winning song - and performed it live.
0:07:37 > 0:07:42- I just want to thank my friends - for supporting me on the journey.
0:07:42 > 0:07:44- They're coming for a meal tonight.
0:07:45 > 0:07:48- I hope this meal - is as good as your singing.
0:07:48 > 0:07:49- Thank you.
0:07:50 > 0:07:51- Ginger biscuits.
0:07:51 > 0:07:53- Ginger biscuits.- - My favourites.
0:07:53 > 0:07:55- So you don't do much cooking?
0:07:56 > 0:07:58- Not much at all.
0:07:58 > 0:08:03- I'm hoping to go to university next - year, so I'll have to learn quickly.
0:08:03 > 0:08:04- I need a few tips.
0:08:05 > 0:08:09- Ricotta. People usually eat ricotta - with pasta in this country.
0:08:09 > 0:08:13- But it's used a lot - in puddings in Italy.
0:08:14 > 0:08:17- Just separate it and fold it in.
0:08:18 > 0:08:19- Don't beat it too much.
0:08:20 > 0:08:22- Add the biscuits.
0:08:23 > 0:08:25- And the nuts.
0:08:29 > 0:08:32- In go the kirsch and apricots.
0:08:33 > 0:08:37- What I want to do next - is grate chocolate...
0:08:37 > 0:08:40- ..into the mixture.
0:08:40 > 0:08:46- Unfortunately, the chocolate has - melted, so we can forget grating it.
0:08:46 > 0:08:49- Scoop a portion...
0:08:49 > 0:08:51- ..into the glass.
0:08:53 > 0:08:55- Not too much because it's rich.
0:08:55 > 0:08:58- I'm sure - I'll be able to work it out.
0:09:03 > 0:09:05- I've heard of little children...
0:09:05 > 0:09:10- ..visiting their grandparents' home - and performing in the lounge.
0:09:11 > 0:09:11- Did Sian used to sing for you?
0:09:11 > 0:09:12- Did Sian used to sing for you?- - Yes, she did.
0:09:13 > 0:09:18- We had to buy a ticket before - being allowed into the living room.
0:09:18 > 0:09:22- She'd be behind the curtains - and music would be playing.
0:09:22 > 0:09:25- The curtain would open - and she'd welcome us all.
0:09:26 > 0:09:28- It would go on and on.
0:09:28 > 0:09:31- We'd ask if it had finished - and she'd say, "No, no."
0:09:32 > 0:09:34- She wanted to sing and dance.
0:09:34 > 0:09:37- Let's see how she does - with the main course.
0:09:37 > 0:09:40- Cod in tomato and garlic sauce.
0:09:40 > 0:09:43- These onions are fried in butter.
0:09:43 > 0:09:47- While they're browning, - I'll prepare the garlic.
0:09:47 > 0:09:49- Don't add it too early...
0:09:49 > 0:09:53- ..because it burns quickly - and leaves a sour taste.
0:09:53 > 0:09:55- That's one tip to remember.
0:09:57 > 0:10:01- I heard that you're going to travel - to a fascinating destination.
0:10:01 > 0:10:05- Yes, I'm fortunate - to be going to Patagonia.
0:10:05 > 0:10:07- I'm going with around 20 friends.
0:10:07 > 0:10:09- I'm going with around 20 friends.- - To do what exactly?
0:10:10 > 0:10:12- We're volunteering in hospitals...
0:10:13 > 0:10:17- ..and doing voluntary work - in primary and secondary schools...
0:10:17 > 0:10:19- ..and giving Welsh lessons.
0:10:20 > 0:10:24- We're competing in the eisteddfod - and I'm hoping to sing.
0:10:24 > 0:10:27- You might even win another award.
0:10:27 > 0:10:30- I'm sure the standard is high - in Patagonia.
0:10:31 > 0:10:32- Like the standard of this dish!
0:10:33 > 0:10:36- Some white wine, - tomato puree and tinned tomatoes.
0:10:41 > 0:10:44- There's no need - to be fussy with these.
0:10:45 > 0:10:48- And olives. Plenty of them.
0:10:50 > 0:10:53- A little tarragon - and the sauce is complete.
0:10:54 > 0:10:57- Simmer for 15 minutes, - place the fish on top...
0:10:58 > 0:11:02- ..put it in the oven - and the main course is ready.
0:11:06 > 0:11:07- Has she ever cooked you a meal?
0:11:07 > 0:11:10- Has she ever cooked you a meal?- - No, she hasn't. Not yet.
0:11:11 > 0:11:12- She's learned to cook from you now.
0:11:12 > 0:11:14- She's learned to cook from you now.- - I hope you won't be disappointed.
0:11:15 > 0:11:17- Sian will be alright, - don't you worry.
0:11:17 > 0:11:19- She has plenty of confidence.
0:11:19 > 0:11:20- She has plenty of confidence.- - Bags of it.
0:11:20 > 0:11:23- She takes after her grandmother!
0:11:25 > 0:11:26- .
0:11:28 > 0:11:28- Subtitles
0:11:28 > 0:11:30- Subtitles- - Subtitles
0:11:31 > 0:11:33- Back in Benllech, - let's hope Sian listened.
0:11:34 > 0:11:36- In they go.
0:11:36 > 0:11:38- I'm not used to cooking.
0:11:39 > 0:11:42- I don't want to break - the rolling pin.
0:11:43 > 0:11:47- I've never seen anyone - hold a rolling pin like that before!
0:11:48 > 0:11:50- I think that's enough.
0:11:51 > 0:11:54- Come on, Sian, - use a bit more elbow grease.
0:11:54 > 0:11:55- I wonder if this is ready.
0:11:55 > 0:11:56- I wonder if this is ready.- - Ready?
0:11:57 > 0:11:59- My arm is starting to ache.
0:11:59 > 0:12:01- She's grumbling already.
0:12:04 > 0:12:05- In it goes.
0:12:06 > 0:12:06- Are you looking forward to tonight?
0:12:06 > 0:12:08- Are you looking forward to tonight?- - Yes-ish.
0:12:09 > 0:12:12- Don't you have any confidence - in her cooking?
0:12:14 > 0:12:19- I'm not sure this looks - quite like the one Dudley prepared.
0:12:19 > 0:12:21- Has she cooked for you before?
0:12:21 > 0:12:23- Has she cooked for you before?- - Yes, pizza and grated cheese.
0:12:23 > 0:12:25- But not much else.
0:12:26 > 0:12:27- I can't do this!
0:12:28 > 0:12:31- I'm not used to grating chocolate. - It's different.
0:12:32 > 0:12:34- Oh, gosh!
0:12:34 > 0:12:36- How long have you known Sian?
0:12:36 > 0:12:39- How long have you known Sian?- - For 14 years, since nursery school.
0:12:40 > 0:12:41- What was she like in school?
0:12:41 > 0:12:43- What was she like in school?- - Mischievous.
0:12:43 > 0:12:45- She was clever but mischievous.
0:12:45 > 0:12:48- She used to play tricks - on her friends.
0:12:49 > 0:12:51- Well, I can't do more than that.
0:12:51 > 0:12:55- On to the main course. - I hope I have more luck with that.
0:12:55 > 0:12:59- You prompted Sian - to enter the competition, Richard.
0:12:59 > 0:13:02- I saw her performing - in a school eisteddfod...
0:13:02 > 0:13:06- ..and I thought - she had a really good voice.
0:13:06 > 0:13:09- She also played the piano. - Her voice is beautiful.
0:13:09 > 0:13:13- I was working with Menter Mon - as a music tutor...
0:13:13 > 0:13:17- ..and they were promoting - Battle Of The Bands at the time.
0:13:18 > 0:13:20- I urged her to go for it.
0:13:20 > 0:13:24- So she did and she came out on top.
0:13:24 > 0:13:27- But is she winning in the kitchen?
0:13:27 > 0:13:30- I think I should put butter - in the pan.
0:13:30 > 0:13:32- Er, no, she isn't!
0:13:38 > 0:13:41- Something like that. - I hope I haven't put too much in.
0:13:42 > 0:13:44- I have to be careful with this.
0:13:46 > 0:13:49- Is that how it should sound? - I hope so!
0:13:50 > 0:13:53- Do I have to chop this? - I can't remember.
0:13:53 > 0:13:56- I think I'd better chop it.
0:13:56 > 0:13:58- It looks good, fair play.
0:13:59 > 0:14:02- Her chopping skills are exceptional.
0:14:04 > 0:14:08- And that's it. I hope I've done - everything I should have done.
0:14:09 > 0:14:10- Fingers crossed.
0:14:10 > 0:14:11- Fingers crossed.- - We'll soon see.
0:14:12 > 0:14:15- When travelling from one end - of Wales to the other...
0:14:16 > 0:14:20- ..staying in Welsh Rarebits Hotels - of Distinction is a real treat.
0:14:21 > 0:14:26- A combination of hotels, - pubs and traditional farmhouses...
0:14:26 > 0:14:29- ..these 52 unique sites - offer something exquisite.
0:14:32 > 0:14:36- There are three - Welsh Rarebits sites on Anglesey.
0:14:36 > 0:14:41- Neuadd Lwyd near Llanfairpwll, - Ye Old Bulls Head Inn, Beaumaris...
0:14:41 > 0:14:44- ..and a real gem near Valley.
0:14:44 > 0:14:46- Come with me - as we enter Cleifiog Uchaf.
0:14:50 > 0:14:55- Cleifiog Uchaf has an interesting - history, dating back 4,000 years.
0:14:56 > 0:14:57- In the Middle Ages...
0:14:57 > 0:15:01- ..it was part of the estate - of the princes of Gwynedd.
0:15:01 > 0:15:05- And in the 19th century, - it operated as a farm.
0:15:07 > 0:15:09- Situated in 30 acres of land...
0:15:09 > 0:15:15- ..this longhouse from the 16th - century has been transformed...
0:15:15 > 0:15:18- ..into a tasteful rural retreat.
0:15:21 > 0:15:26- Busy in the kitchen is - Cleifiog Uchaf's owner, Prydwen...
0:15:26 > 0:15:30- ..who's making - a special dessert of shortbread...
0:15:30 > 0:15:33- ..and Penderyn whisky syllabub - to tempt you.
0:15:49 > 0:15:52- This is an old recipe - for Anglesey shortbread...
0:15:52 > 0:15:55- ..a favourite among staying guests.
0:15:55 > 0:15:59- A scallop's shell is used - to create the biscuits' shape...
0:16:00 > 0:16:02- ..and ornate markings.
0:16:05 > 0:16:09- Cleifiog Uchaf's menu offers modern - meals with a traditional twist...
0:16:10 > 0:16:13- ..and a Welsh influence.
0:16:13 > 0:16:16- The premium produce - is sourced locally.
0:16:16 > 0:16:20- If the produce - is unavailable on the island...
0:16:20 > 0:16:23- ..it is acquired from the mainland.
0:16:27 > 0:16:31- Cleifiog Uchaf's - restaurant and accommodation...
0:16:31 > 0:16:35- ..offers a unique location - and an unforgettable experience.
0:16:39 > 0:16:42- Time to step back in time - to Dulas...
0:16:42 > 0:16:46- ..where I met Owie Jones, - who was quite a character.
0:17:06 > 0:17:08- "There are those who love Beaumaris
0:17:09 > 0:17:11- "Rhoscolyn, Cemlyn, Cemaes
0:17:11 > 0:17:14- "But my favourite place - on a summer's day
0:17:14 > 0:17:17- "Is the tranquil beach in Dulas"
0:17:19 > 0:17:22- How do you find these holes?
0:17:23 > 0:17:26- With practice - and by observing others.
0:17:26 > 0:17:29- Some real characters - used to come here.
0:17:29 > 0:17:33- One was called Defi Jones Y Crancwr - because he was always crabbing.
0:17:34 > 0:17:38- He was the estate's gamekeeper and - would catch crabs for the gentry.
0:17:39 > 0:17:41- He later caught them to sell.
0:17:43 > 0:17:46- Huw Roberts was another character.
0:17:46 > 0:17:50- He worked in a bakery - and had Thursday afternoons off.
0:17:52 > 0:17:56- He'd come here - and dash about like a whippet.
0:17:56 > 0:17:59- He'd leave - with around 70 crabs or more.
0:17:59 > 0:18:01- Would he really?
0:18:02 > 0:18:04- Yes. He was notorious.
0:18:10 > 0:18:11- Come and see this here.
0:18:14 > 0:18:16- Look at it.
0:18:16 > 0:18:18- It's a smooth crab.
0:18:18 > 0:18:20- Let me see.
0:18:20 > 0:18:22- It's a narrow crab, isn't it?
0:18:22 > 0:18:24- It's a narrow crab, isn't it?- - Yes, it is.
0:18:24 > 0:18:27- It's a smooth crab. - It's shed its carapace.
0:18:28 > 0:18:31- We call this a carapace. - It's shed its carapace.
0:18:31 > 0:18:33- In order to grow a larger one?
0:18:34 > 0:18:37- Yes, and in order to procreate too.
0:18:38 > 0:18:43- The male crab takes advantage - of the female when she's smooth.
0:18:43 > 0:18:47- He ignores her - when her shell is hard.
0:18:47 > 0:18:50- When the carapace is hard.
0:18:50 > 0:18:53- This must be the shell.
0:18:53 > 0:18:56- Yes, it's shed its shell.
0:18:56 > 0:18:58- The new shell has grown quite a bit.
0:18:59 > 0:19:00- It absorbs water and swells.
0:19:01 > 0:19:03- It already has a shell underneath.
0:19:03 > 0:19:06- That's what I do. - I absorb water and swell.
0:19:06 > 0:19:09- That's down to beer, not water!
0:19:09 > 0:19:11- So we can't eat that?
0:19:11 > 0:19:15- Oh, no, not unless you're a seagull.
0:19:15 > 0:19:17- We'll come back for it next year.
0:19:20 > 0:19:22- Good luck to it.
0:19:22 > 0:19:27- It's bound to ride a few storms - at sea before we see it again.
0:19:27 > 0:19:29- Yes, most probably.
0:19:29 > 0:19:33- There we go. - Let's find a few more.
0:19:47 > 0:19:50- After being on the road - for a few days...
0:19:50 > 0:19:54- ..it's nice - to get back into the kitchen...
0:19:54 > 0:19:57- ..and prepare - a heart-warming pudding.
0:20:03 > 0:20:06- Give me some cheese - and a glass of port any time...
0:20:07 > 0:20:10- ..but occasionally - a dessert takes my fancy...
0:20:10 > 0:20:13- ..especially if it's - lemon meringue pie.
0:20:18 > 0:20:20- There are three steps - to this recipe.
0:20:21 > 0:20:23- The crust, the filling - and the meringue.
0:20:24 > 0:20:29- They tell me for the perfect crust, - you need cold hands.
0:20:29 > 0:20:32- For a sweet crust, put the flour...
0:20:32 > 0:20:36- ..icing sugar, butter and eggs - into a food processor...
0:20:37 > 0:20:40- ..before being kneaded - and wrapped in cling film.
0:20:45 > 0:20:47- Refrigerate for half an hour.
0:20:47 > 0:20:50- While it's chilling, - make the filling.
0:20:51 > 0:20:53- Lemons are the vital ingredients.
0:20:54 > 0:20:57- The juice and zest of five lemons - and then the sugar.
0:20:58 > 0:21:01- The filling should also be - slightly tart...
0:21:01 > 0:21:04- ..to balance - the sweetness of the meringue.
0:21:04 > 0:21:08- Cornflour to thicken, - butter for glaze...
0:21:09 > 0:21:13- ..and a little cream - to create the rich flavour.
0:21:19 > 0:21:20- Five eggs...
0:21:21 > 0:21:25- ..will bind the mixture to create - a thick custard-like filling.
0:21:31 > 0:21:33- After rolling the pastry thinly...
0:21:34 > 0:21:38- ..place in a baking tin and allow - the crust to flop over the side.
0:21:38 > 0:21:40- I'll tell you why later.
0:21:41 > 0:21:43- Don't forget - the ceramic baking beans.
0:21:44 > 0:21:46- Bake for 15 minutes and it's done.
0:21:51 > 0:21:55- To ensure your meringue rises - as it's whisked...
0:21:55 > 0:21:59- ..rub a lemon into the bowl - to make sure the bowl is clean.
0:22:03 > 0:22:07- I like to add a little lemon juice - to the egg whites...
0:22:07 > 0:22:10- ..to keep the meringue intact.
0:22:10 > 0:22:14- Mix some golden sugar and cornflour - for a light texture.
0:22:23 > 0:22:29- I left the crust hang over the side - to prevent it shrinking in the tin.
0:22:29 > 0:22:32- All that's left to do...
0:22:32 > 0:22:35- ..is to add the filling - while it's still warm.
0:22:38 > 0:22:42- To top it all off, - lashings of beautiful meringue.
0:22:45 > 0:22:48- And that's it. - Bake for another 20 minutes.
0:22:48 > 0:22:51- The top will be brown and crispy...
0:22:51 > 0:22:54- ..while the middle will be smooth.
0:22:54 > 0:22:58- It looks good, doesn't it? - Check out the website.
0:22:59 > 0:23:02- Here she comes. - Well done, Sian. Fantastic.
0:23:04 > 0:23:06- Look at that.
0:23:07 > 0:23:10- Let me have a bite of that.
0:23:10 > 0:23:13- Is the couscous warm, Sian?
0:23:13 > 0:23:15- Do you like these black things?
0:23:16 > 0:23:17- Olives, you mean!
0:23:18 > 0:23:21- It's lovely, Sian. Fantastic. - Well done.
0:23:22 > 0:23:23- Cheers!
0:23:23 > 0:23:25- Cheers!- - To Dudley!
0:23:26 > 0:23:28- Fantastico!
0:23:29 > 0:23:33- Another satisfied bunch. - I'm moving on to the next.
0:23:54 > 0:23:56- S4C Subtitles by Adnod Cyf.
0:23:56 > 0:23:57- .