Sir Fon 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'll also be mentoring.

-Some will be happy,

-others will be shocked.

-Join me on a mouth-watering journey.

-Subtitles

-Anglesey is the next destination

-on my tour of Wales.

-There are

-locally-grown vegetables...

-..crabs, oyster and mussels

-from the sea...

-..beef, pork and lamb

-from its fertile soil...

-..as well as

-luscious cakes and puddings.

-The island's produce

-is hard to beat.

-My favourite local delicacy

-are the mussels from the Menai.

-They are cultivated on the seabed

-to give the meat more flavour.

-To accompany the mussels,

-specialist bread...

-..from Y Becws Mefus bakery

-in Llangefni.

-Benjamin Lee has

-15 years experience of cake making.

-Ben and his wife, Olwen,

-had the privilege...

-..of baking a cake for William

-and Kate on their engagement.

-This very cake, to be precise.

-But it's the Guinness bread,

-not the cake, that takes my fancy.

-We have some mixed seeds

-and rye flour here.

-White flour and salt.

-What about this?

-Fresh yeast.

-Break it all up.

-Break it all up.

-

-Fresh yeast has a wonderful smell.

-Yes, it's very nice.

-Yes, it's very nice.

-

-And it works faster too.

-What's next, Ben?

-What's next, Ben?

-

-The Guinness.

-I've warmed it slightly

-so that it activates the yeast.

-Now the hard work begins.

-Yes.

-It looks ready to me, Ben.

-Yes. I'm going to add the walnuts

-to the dough and mix them in.

-You have a lot there.

-Yes, it's premium priced!

-When you can feel the walnuts

-poking through the dough...

-..you know it's ready.

-You can see here.

-I then create different shapes.

-You can make any shape you like.

-You can make any shape you like.

-

-Yes, any shape.

-Whatever the customer wants.

-And Ben is used to making

-all kinds of shapes.

-He makes it look so easy.

-I can smell the bread from here.

-It's fantastic.

-I have the perfect recipe

-and location to accompany this.

-I'm fortunate to have found

-some of Wales's picturesque sights.

-And here's another of them.

-Llanlliana cove.

-The literal meaning of the word

-is nuns' church.

-A porcelain works was built

-on the site of the former convent...

-..but was demolished in 1920

-following a fire.

-Nestling between

-Porth Wen and Cemaes Bay...

-..this idyllic location...

-..is the perfect retreat

-and hideaway.

-Have you ever seen

-a more beautiful location?

-Behind me is Middle Mouse,

-Wales's northernmost point.

-Where better to cook

-the island's finest mussels?

-The appeal of this recipe

-is its simplicity.

-You can prepare this dish

-in no time at all.

-There's no better aroma than

-onions and garlic frying in butter.

-Just to prove it's a quick meal,

-look how fast the tide's coming in.

-If I don't hurry up,

-I'll be here in my pants.

-And nobody wants to see that!

-A splash of white wine

-to the onions and garlic.

-Add creme fraiche to the mussels

-for a creamy sauce...

-..and half a chilli

-to give it a kick.

-Seal the ingredients

-and leave for a few minutes.

-Whoa, look at those. Wonderful!

-You know when they're ready

-because the shells open.

-If they're closed, don't eat them.

-Finish it off with some parsley...

-..and lime juice,

-and the dish is ready.

-You must have some bread to absorb

-the wonderful juice at the bottom.

-There's no better bread

-than that from Y Becws Mefus.

-Fantastic!

-This week

-I'm on a mission of thanks.

-I'm in Benllech

-to meet a remarkable girl.

-# There was a time

-# When I didn't care at all #

-Sian Miriam

-won the 2011 Battle of the Bands...

-..with a song she wrote

-called Beth Yw Ystyr Rhyfel?

-Now a sixth-form pupil...

-..listening to music,

-performing and singing...

-..have always been

-a crucial part in her life.

-It's time for

-my mentoring duties to begin.

-Hiya, Sian.

-Hiya, Sian.

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-Hello, Dudley. How are you?

-I'm fine,

-I've brought the sun with me.

-And you've already prepared

-the ingredients.

-But the question is,

-what are we going to make?

-Here's a clue - it's a dessert.

-Yes, OK.

-It's a ricotta dessert.

-There's one thing

-I ought to tell you, Dudley.

-I'm a hopeless cook,

-so I'm going to need your help.

-I thought you were going to say

-that you didn't like puddings.

-Of course I'll help you.

-The first step is to grind the nuts.

-If I took one and started

-to do this, it'd go everywhere.

-Get a plastic bag...

-..and put the nuts inside.

-Why have you asked me here

-to help you?

-It's a celebration...

-..of my musical success in Radio

-Cymru's Battle Of The Bands.

-I wrote the winning song

-and performed it live.

-I just want to thank my friends

-for supporting me on the journey.

-They're coming for a meal tonight.

-I hope this meal

-is as good as your singing.

-Thank you.

-Ginger biscuits.

-Ginger biscuits.

-

-My favourites.

-So you don't do much cooking?

-Not much at all.

-I'm hoping to go to university next

-year, so I'll have to learn quickly.

-I need a few tips.

-Ricotta. People usually eat ricotta

-with pasta in this country.

-But it's used a lot

-in puddings in Italy.

-Just separate it and fold it in.

-Don't beat it too much.

-Add the biscuits.

-And the nuts.

-In go the kirsch and apricots.

-What I want to do next

-is grate chocolate...

-..into the mixture.

-Unfortunately, the chocolate has

-melted, so we can forget grating it.

-Scoop a portion...

-..into the glass.

-Not too much because it's rich.

-I'm sure

-I'll be able to work it out.

-I've heard of little children...

-..visiting their grandparents' home

-and performing in the lounge.

-Did Sian used to sing for you?

-Did Sian used to sing for you?

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-Yes, she did.

-We had to buy a ticket before

-being allowed into the living room.

-She'd be behind the curtains

-and music would be playing.

-The curtain would open

-and she'd welcome us all.

-It would go on and on.

-We'd ask if it had finished

-and she'd say, "No, no."

-She wanted to sing and dance.

-Let's see how she does

-with the main course.

-Cod in tomato and garlic sauce.

-These onions are fried in butter.

-While they're browning,

-I'll prepare the garlic.

-Don't add it too early...

-..because it burns quickly

-and leaves a sour taste.

-That's one tip to remember.

-I heard that you're going to travel

-to a fascinating destination.

-Yes, I'm fortunate

-to be going to Patagonia.

-I'm going with around 20 friends.

-I'm going with around 20 friends.

-

-To do what exactly?

-We're volunteering in hospitals...

-..and doing voluntary work

-in primary and secondary schools...

-..and giving Welsh lessons.

-We're competing in the eisteddfod

-and I'm hoping to sing.

-You might even win another award.

-I'm sure the standard is high

-in Patagonia.

-Like the standard of this dish!

-Some white wine,

-tomato puree and tinned tomatoes.

-There's no need

-to be fussy with these.

-And olives. Plenty of them.

-A little tarragon

-and the sauce is complete.

-Simmer for 15 minutes,

-place the fish on top...

-..put it in the oven

-and the main course is ready.

-Has she ever cooked you a meal?

-Has she ever cooked you a meal?

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-No, she hasn't. Not yet.

-She's learned to cook from you now.

-She's learned to cook from you now.

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-I hope you won't be disappointed.

-Sian will be alright,

-don't you worry.

-She has plenty of confidence.

-She has plenty of confidence.

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-Bags of it.

-She takes after her grandmother!

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-Back in Benllech,

-let's hope Sian listened.

-In they go.

-I'm not used to cooking.

-I don't want to break

-the rolling pin.

-I've never seen anyone

-hold a rolling pin like that before!

-I think that's enough.

-Come on, Sian,

-use a bit more elbow grease.

-I wonder if this is ready.

-I wonder if this is ready.

-

-Ready?

-My arm is starting to ache.

-She's grumbling already.

-In it goes.

-Are you looking forward to tonight?

-Are you looking forward to tonight?

-

-Yes-ish.

-Don't you have any confidence

-in her cooking?

-I'm not sure this looks

-quite like the one Dudley prepared.

-Has she cooked for you before?

-Has she cooked for you before?

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-Yes, pizza and grated cheese.

-But not much else.

-I can't do this!

-I'm not used to grating chocolate.

-It's different.

-Oh, gosh!

-How long have you known Sian?

-How long have you known Sian?

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-For 14 years, since nursery school.

-What was she like in school?

-What was she like in school?

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-Mischievous.

-She was clever but mischievous.

-She used to play tricks

-on her friends.

-Well, I can't do more than that.

-On to the main course.

-I hope I have more luck with that.

-You prompted Sian

-to enter the competition, Richard.

-I saw her performing

-in a school eisteddfod...

-..and I thought

-she had a really good voice.

-She also played the piano.

-Her voice is beautiful.

-I was working with Menter Mon

-as a music tutor...

-..and they were promoting

-Battle Of The Bands at the time.

-I urged her to go for it.

-So she did and she came out on top.

-But is she winning in the kitchen?

-I think I should put butter

-in the pan.

-Er, no, she isn't!

-Something like that.

-I hope I haven't put too much in.

-I have to be careful with this.

-Is that how it should sound?

-I hope so!

-Do I have to chop this?

-I can't remember.

-I think I'd better chop it.

-It looks good, fair play.

-Her chopping skills are exceptional.

-And that's it. I hope I've done

-everything I should have done.

-Fingers crossed.

-Fingers crossed.

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-We'll soon see.

-When travelling from one end

-of Wales to the other...

-..staying in Welsh Rarebits Hotels

-of Distinction is a real treat.

-A combination of hotels,

-pubs and traditional farmhouses...

-..these 52 unique sites

-offer something exquisite.

-There are three

-Welsh Rarebits sites on Anglesey.

-Neuadd Lwyd near Llanfairpwll,

-Ye Old Bulls Head Inn, Beaumaris...

-..and a real gem near Valley.

-Come with me

-as we enter Cleifiog Uchaf.

-Cleifiog Uchaf has an interesting

-history, dating back 4,000 years.

-In the Middle Ages...

-..it was part of the estate

-of the princes of Gwynedd.

-And in the 19th century,

-it operated as a farm.

-Situated in 30 acres of land...

-..this longhouse from the 16th

-century has been transformed...

-..into a tasteful rural retreat.

-Busy in the kitchen is

-Cleifiog Uchaf's owner, Prydwen...

-..who's making

-a special dessert of shortbread...

-..and Penderyn whisky syllabub

-to tempt you.

-This is an old recipe

-for Anglesey shortbread...

-..a favourite among staying guests.

-A scallop's shell is used

-to create the biscuits' shape...

-..and ornate markings.

-Cleifiog Uchaf's menu offers modern

-meals with a traditional twist...

-..and a Welsh influence.

-The premium produce

-is sourced locally.

-If the produce

-is unavailable on the island...

-..it is acquired from the mainland.

-Cleifiog Uchaf's

-restaurant and accommodation...

-..offers a unique location

-and an unforgettable experience.

-Time to step back in time

-to Dulas...

-..where I met Owie Jones,

-who was quite a character.

-"There are those who love Beaumaris

-"Rhoscolyn, Cemlyn, Cemaes

-"But my favourite place

-on a summer's day

-"Is the tranquil beach in Dulas"

-How do you find these holes?

-With practice

-and by observing others.

-Some real characters

-used to come here.

-One was called Defi Jones Y Crancwr

-because he was always crabbing.

-He was the estate's gamekeeper and

-would catch crabs for the gentry.

-He later caught them to sell.

-Huw Roberts was another character.

-He worked in a bakery

-and had Thursday afternoons off.

-He'd come here

-and dash about like a whippet.

-He'd leave

-with around 70 crabs or more.

-Would he really?

-Yes. He was notorious.

-Come and see this here.

-Look at it.

-It's a smooth crab.

-Let me see.

-It's a narrow crab, isn't it?

-It's a narrow crab, isn't it?

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-Yes, it is.

-It's a smooth crab.

-It's shed its carapace.

-We call this a carapace.

-It's shed its carapace.

-In order to grow a larger one?

-Yes, and in order to procreate too.

-The male crab takes advantage

-of the female when she's smooth.

-He ignores her

-when her shell is hard.

-When the carapace is hard.

-This must be the shell.

-Yes, it's shed its shell.

-The new shell has grown quite a bit.

-It absorbs water and swells.

-It already has a shell underneath.

-That's what I do.

-I absorb water and swell.

-That's down to beer, not water!

-So we can't eat that?

-Oh, no, not unless you're a seagull.

-We'll come back for it next year.

-Good luck to it.

-It's bound to ride a few storms

-at sea before we see it again.

-Yes, most probably.

-There we go.

-Let's find a few more.

-After being on the road

-for a few days...

-..it's nice

-to get back into the kitchen...

-..and prepare

-a heart-warming pudding.

-Give me some cheese

-and a glass of port any time...

-..but occasionally

-a dessert takes my fancy...

-..especially if it's

-lemon meringue pie.

-There are three steps

-to this recipe.

-The crust, the filling

-and the meringue.

-They tell me for the perfect crust,

-you need cold hands.

-For a sweet crust, put the flour...

-..icing sugar, butter and eggs

-into a food processor...

-..before being kneaded

-and wrapped in cling film.

-Refrigerate for half an hour.

-While it's chilling,

-make the filling.

-Lemons are the vital ingredients.

-The juice and zest of five lemons

-and then the sugar.

-The filling should also be

-slightly tart...

-..to balance

-the sweetness of the meringue.

-Cornflour to thicken,

-butter for glaze...

-..and a little cream

-to create the rich flavour.

-Five eggs...

-..will bind the mixture to create

-a thick custard-like filling.

-After rolling the pastry thinly...

-..place in a baking tin and allow

-the crust to flop over the side.

-I'll tell you why later.

-Don't forget

-the ceramic baking beans.

-Bake for 15 minutes and it's done.

-To ensure your meringue rises

-as it's whisked...

-..rub a lemon into the bowl

-to make sure the bowl is clean.

-I like to add a little lemon juice

-to the egg whites...

-..to keep the meringue intact.

-Mix some golden sugar and cornflour

-for a light texture.

-I left the crust hang over the side

-to prevent it shrinking in the tin.

-All that's left to do...

-..is to add the filling

-while it's still warm.

-To top it all off,

-lashings of beautiful meringue.

-And that's it.

-Bake for another 20 minutes.

-The top will be brown and crispy...

-..while the middle will be smooth.

-It looks good, doesn't it?

-Check out the website.

-Here she comes.

-Well done, Sian. Fantastic.

-Look at that.

-Let me have a bite of that.

-Is the couscous warm, Sian?

-Do you like these black things?

-Olives, you mean!

-It's lovely, Sian. Fantastic.

-Well done.

-Cheers!

-Cheers!

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-To Dudley!

-Fantastico!

-Another satisfied bunch.

-I'm moving on to the next.

-S4C Subtitles by Adnod Cyf.

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