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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 tour of 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- Join me on a culinary tour - where I'll also be mentoring.
0:00:18 > 0:00:21- Some will be happy, - others will be shocked.
0:00:23 > 0:00:26- Join me on a mouth-watering journey.
0:00:35 > 0:00:40- If you ever visit Welshpool, you are - certain to find plenty to do.
0:00:40 > 0:00:43- Don't forget your shopping bag.
0:00:43 > 0:00:46- There is a wealth - of fresh produce available.
0:00:46 > 0:00:49- The gardens at Glansevern Hall - are not to be missed.
0:00:49 > 0:00:53- One product in particular - stands out for me.
0:00:56 > 0:00:59- Ifor Humphreys has won - numerous awards for his cattle.
0:01:00 > 0:01:02- They are far from - your regular breed.
0:01:02 > 0:01:06- These are Kobe cattle, - indigenous to Japan.
0:01:14 > 0:01:17- Ifor pampers them every day...
0:01:17 > 0:01:20- ..and adds a special ingredient - to their diet.
0:01:23 > 0:01:26- Come on, boys, - come and get your beer.
0:01:26 > 0:01:28- Yes, beer!
0:01:32 > 0:01:34- Come on, boy!
0:01:38 > 0:01:41- They get a special treat every day.
0:01:41 > 0:01:44- They get spare beer from Monty's.
0:01:44 > 0:01:47- When they brew - a new batch of beer...
0:01:47 > 0:01:51- ..they get the yeasty stuff - at the bottom of the tank.
0:01:51 > 0:01:52- I feed it to the animals.
0:01:52 > 0:01:55- I feed it to the animals.- - What does this do to the meat then?
0:01:55 > 0:01:57- It adds flavour...
0:01:57 > 0:02:02- ..but more importantly, it makes for - quieter and less stressed animals.
0:02:03 > 0:02:06- They live a happier life - and when they're killed...
0:02:06 > 0:02:08- ..they provide a tender meat.
0:02:08 > 0:02:12- We try to get every link - in the chain as best it can be...
0:02:12 > 0:02:15- ..from the production - to the slaughtering.
0:02:15 > 0:02:19- Between us all - we can make a great-tasting product.
0:02:20 > 0:02:21- Cheers.
0:02:21 > 0:02:22- Cheers.- - Cheers.
0:02:29 > 0:02:33- With such quality produce, - I need a special recipe...
0:02:34 > 0:02:36- ..and a fitting location.
0:02:36 > 0:02:38- I've found a unique caravan.
0:02:39 > 0:02:44- The design was created for Romany - families during the 1950s to 1970s.
0:02:45 > 0:02:49- Covered in glass, - chrome and stainless steel...
0:02:49 > 0:02:54- ..I doubt you've ever seen - a more impressive caravan interior.
0:02:54 > 0:02:58- This is the meat - I'll be using for my steak tartare.
0:03:00 > 0:03:02- It's left uncooked.
0:03:02 > 0:03:07- It's eaten raw, so it's important - to chop it as finely as possible.
0:03:07 > 0:03:10- It requires - a lot of patience and effort.
0:03:12 > 0:03:14- Cut thin slices.
0:03:17 > 0:03:19- Turn the steak around...
0:03:20 > 0:03:22- ..and slice through the meat.
0:03:25 > 0:03:29- This dish has been named - after the nomadic Tartars...
0:03:29 > 0:03:32- ..who inhabited central Asia.
0:03:32 > 0:03:36- They didn't have time to cook whilst - travelling, so they ate raw meat.
0:03:38 > 0:03:40- This meat is so tender...
0:03:40 > 0:03:43- ..you could - almost cut it with a spoon.
0:03:45 > 0:03:48- As a rule, - I'd use fillet steak to do this...
0:03:49 > 0:03:53- ..but the quality of this meat - is so good, sirloin will do.
0:03:53 > 0:03:57- This recipe was first served - in French restaurants...
0:03:58 > 0:04:01- ..early in the 20th century - and was called steak tartare.
0:04:02 > 0:04:05- As for the other ingredients, - a red onion...
0:04:05 > 0:04:08- ..gherkins and capons.
0:04:08 > 0:04:12- It's important - to use a sharp knife...
0:04:12 > 0:04:16- ..to finely chop the ingredients.
0:04:16 > 0:04:19- Don't be tempted - to use a food processor...
0:04:19 > 0:04:24- ..because you'll be left - with more of a mash than a crunch.
0:04:24 > 0:04:28- Ketchup, spicy Tabasco sauce...
0:04:29 > 0:04:31- ..and Worcestershire sauce.
0:04:33 > 0:04:38- A spoonful of Dijon mustard, - salt, pepper and fresh parsley.
0:04:42 > 0:04:45- Add the tender meat and mix well.
0:04:45 > 0:04:50- Now for the egg yolk - which will bind the ingredients.
0:04:50 > 0:04:53- Crack it neatly.
0:04:54 > 0:04:56- It will give it a velvety texture.
0:05:00 > 0:05:02- Mix together and serve.
0:05:08 > 0:05:12- I've come to meet an old friend - who's asked for my help.
0:05:12 > 0:05:16- She's preparing a spicy meal - for her friends.
0:05:18 > 0:05:22- It's bound to be a fun evening - with Beryl Vaughan.
0:05:22 > 0:05:25- Come and join me in the kitchen.
0:05:29 > 0:05:33- So, Beryl, you're preparing - an Indian meal for friends.
0:05:34 > 0:05:35- Have you ever cooked an Indian meal?
0:05:35 > 0:05:37- Have you ever cooked an Indian meal?- - No, never.
0:05:37 > 0:05:38- There's a first time for everything.
0:05:38 > 0:05:40- There's a first time for everything.- - So they say.
0:05:41 > 0:05:43- Indian food is relatively simple.
0:05:44 > 0:05:46- We'll begin by making samosas.
0:05:46 > 0:05:50- Vegetarian samosas with - a carrot, pea and potato filling...
0:05:51 > 0:05:53- ..a little spice and a filo crust.
0:05:53 > 0:05:55- They're very simple to make.
0:05:56 > 0:05:59- You can make these as spicy - as your personal taste demands.
0:05:59 > 0:06:04- But since I don't know the dinner - guests, I'll stick to a mild recipe.
0:06:04 > 0:06:06- Good.
0:06:06 > 0:06:10- Garam masala - is widely used in Indian cuisine.
0:06:10 > 0:06:13- What I have here...
0:06:13 > 0:06:16- ..is a mixture of different spices.
0:06:16 > 0:06:20- It'll give the dish a bit of a kick - and lots of flavour.
0:06:20 > 0:06:23- Add a little turmeric.
0:06:23 > 0:06:26- It gives it that golden colour.
0:06:27 > 0:06:30- Fresh coriander - makes it more colourful and tasty.
0:06:34 > 0:06:36- And that's the filling.
0:06:38 > 0:06:40- Easy, isn't it?
0:06:40 > 0:06:43- I'll prepare a couple - but not all of them.
0:06:44 > 0:06:46- That's a shame.
0:06:46 > 0:06:50- You've been to India, so what are - your impressions of the place?
0:06:51 > 0:06:55- It's hard to explain. Life in India - is completely different.
0:06:55 > 0:06:57- I've been to Bangladesh...
0:06:57 > 0:07:02- ..and I've also been to Calcutta - - mostly the north of India.
0:07:02 > 0:07:07- Then you visit the Taj Mahal - and it's splendidly ostentatious.
0:07:07 > 0:07:10- But the surrounding poverty - is shocking.
0:07:10 > 0:07:12- What kind of food did you eat?
0:07:12 > 0:07:14- What kind of food did you eat?- - Indian food.
0:07:14 > 0:07:19- It was too hot at times - and my tongue was hanging out.
0:07:19 > 0:07:21- The water came in very handy.
0:07:22 > 0:07:23- But I still enjoy it.
0:07:23 > 0:07:25- But I still enjoy it.- - They say you shouldn't drink water.
0:07:25 > 0:07:27- Yes, they do say that.
0:07:28 > 0:07:31- I'm preparing some yogurt - as an accompaniment.
0:07:31 > 0:07:34- Yogurt with fresh mint and cucumber.
0:07:35 > 0:07:37- Yogurt is ideal with spicy food.
0:07:37 > 0:07:39- Does it neutralize the spiciness?
0:07:39 > 0:07:40- Does it neutralize the spiciness?- - Yes, it does.
0:07:41 > 0:07:43- It's very straightforward.
0:07:43 > 0:07:46- Peel and cube a cucumber.
0:07:46 > 0:07:51- Remove the skin and seeds - of a tomato and chop into cubes.
0:07:56 > 0:07:58- Natural yogurt, mint leaves...
0:07:59 > 0:08:02- ..and grated lemon zest.
0:08:02 > 0:08:03- Delicious!
0:08:08 > 0:08:11- Now for the samosas.
0:08:11 > 0:08:16- Don't be tempted to use too much - filling. A spoonful is plenty.
0:08:16 > 0:08:19- If you add too much filling...
0:08:19 > 0:08:21- ..the samosa will split in the oven.
0:08:22 > 0:08:24- Take a corner and fold it to there.
0:08:27 > 0:08:29- Alright? - Take this corner up to there.
0:08:32 > 0:08:34- Oh, wow.
0:08:34 > 0:08:38- That folds over to the other corner.
0:08:40 > 0:08:43- And this seals it all.
0:08:43 > 0:08:44- I see.
0:08:45 > 0:08:47- And that's it. Alright?
0:08:47 > 0:08:50- It looks easy - until I come to make it!
0:08:50 > 0:08:53- Aim for two per person. - One isn't enough.
0:08:54 > 0:08:56- Brush some oil over them.
0:08:56 > 0:08:58- That means I have to make 10.
0:08:58 > 0:09:01- Well done, you've done your sums.
0:09:01 > 0:09:04- I can see - why you used to work in a bank!
0:09:04 > 0:09:05- It does help!
0:09:05 > 0:09:07- It does help!- - Next - the main course.
0:09:07 > 0:09:12- Goan chicken - with coconut and mixed spices.
0:09:14 > 0:09:17- Is that a special cut of chicken?
0:09:18 > 0:09:19- I'm using chicken thighs.
0:09:20 > 0:09:23- It has a stronger flavour - and goes well in curries.
0:09:23 > 0:09:28- People have been complaining that - the area's chickens have no legs!
0:09:28 > 0:09:30- So here's where they are!
0:09:34 > 0:09:38- While that's cooking, - let's prepare the spices.
0:09:39 > 0:09:41- There's a long list of ingredients.
0:09:42 > 0:09:47- Cloves, cumin, mustard seeds, - coriander seeds, grated nutmeg...
0:09:47 > 0:09:49- ..and half a cinnamon stick.
0:09:50 > 0:09:52- It smells wonderful, doesn't it?
0:09:52 > 0:09:54- It smells wonderful, doesn't it?- - Yes, it has a lovely aroma.
0:09:54 > 0:09:58- You have to keep an eye on this - because it can burn.
0:09:58 > 0:10:02- Talking of burning, - have you had any cooking disasters?
0:10:02 > 0:10:04- Yes, I've had a few burnt offerings.
0:10:05 > 0:10:10- The biggest disaster was when - I added salt, thinking it was sugar.
0:10:10 > 0:10:13- I put it in custard!
0:10:14 > 0:10:16- And served it to my sons.
0:10:17 > 0:10:18- I bet they pulled some faces.
0:10:19 > 0:10:22- They very nearly threw it at me!
0:10:24 > 0:10:28- Put the spices into a coffee grinder - to create a fine powder.
0:10:30 > 0:10:32- That's it.
0:10:34 > 0:10:37- Create a paste with the onion - and fry.
0:10:37 > 0:10:40- Leave enough room - for the steam to escape...
0:10:41 > 0:10:43- ..otherwise the onions - will boil not fry.
0:10:46 > 0:10:48- I hope the ladies like spicy food.
0:10:49 > 0:10:51- They don't have much choice.
0:10:51 > 0:10:53- They'll have plenty of yogurt!
0:10:54 > 0:10:57- Fresh ginger - - use a spoon or a knife...
0:10:57 > 0:10:59- ..to scrape the skin.
0:10:59 > 0:11:03- It's very thin. - Chop it in half and cut into slices.
0:11:05 > 0:11:07- Add garlic.
0:11:12 > 0:11:15- Create a paste - and add to the fried onion.
0:11:17 > 0:11:18- Now the spices.
0:11:21 > 0:11:23- They'll absorb all the moisture.
0:11:24 > 0:11:25- It smells lovely.
0:11:26 > 0:11:28- It's changed colour.
0:11:30 > 0:11:35- To finish the curry, add coconut - and water to create a thick sauce.
0:11:40 > 0:11:43- Bring to the boil - and add the chicken.
0:11:45 > 0:11:48- Leave it to simmer for a while.
0:11:48 > 0:11:53- To make it more colourful, - I'm adding red and yellow peppers.
0:11:58 > 0:12:02- Right, Beryl, you've seen - how to prepare this meal. Happy?
0:12:03 > 0:12:06- I was happy watching you. - It's been enjoyable.
0:12:06 > 0:12:08- It's your turn now.
0:12:08 > 0:12:09- It's your turn now.- - I'm not sure but can't wait.
0:12:10 > 0:12:11- You won't be far away.
0:12:12 > 0:12:15- I'll be having a cuppa - in your front room.
0:12:15 > 0:12:18- Make a start - and give me a shout if you need me.
0:12:18 > 0:12:20- I will, don't worry!
0:12:20 > 0:12:21- Good luck.
0:12:21 > 0:12:23- Good luck.- - I need it.
0:12:23 > 0:12:24- .
0:12:27 > 0:12:27- Subtitles
0:12:27 > 0:12:29- Subtitles- - Subtitles
0:12:30 > 0:12:33- How is Beryl getting on - in her kitchen?
0:12:33 > 0:12:36- Well, here we are, - the moment of truth.
0:12:36 > 0:12:39- I hope I remember everything.
0:12:39 > 0:12:40- Me too.
0:12:40 > 0:12:42- Me too.- - Turmeric.
0:12:42 > 0:12:45- Dudley says it gives the filling - a golden colour.
0:12:46 > 0:12:50- At least I remember that. - I don't often use that word.
0:12:50 > 0:12:52- Then I add this.
0:12:53 > 0:12:56- I can't quite remember - what it's called.
0:12:56 > 0:13:00- It's called something masala. - It has a lovely aroma.
0:13:01 > 0:13:05- I've never made this before - but I hope I'll be making it again.
0:13:06 > 0:13:09- And yes, - she's forgotten the coriander.
0:13:10 > 0:13:12- I fold that...
0:13:12 > 0:13:14- ..over to there.
0:13:15 > 0:13:17- Where next, I wonder?
0:13:17 > 0:13:19- Hm.
0:13:20 > 0:13:21- You've gone the wrong way.
0:13:21 > 0:13:23- You've gone the wrong way.- - I think it goes that way.
0:13:24 > 0:13:27- Doesn't look much like a triangle.
0:13:34 > 0:13:36- Something isn't right here.
0:13:37 > 0:13:40- You said it!
0:13:40 > 0:13:43- Dividing the pastry in two - is correct.
0:13:44 > 0:13:47- The folding is proving tricky.
0:13:47 > 0:13:50- But she's starting - to get to grips with it.
0:13:54 > 0:13:56- Are you coping, Beryl?
0:13:56 > 0:13:59- Yes. - I've just finished the last one.
0:13:59 > 0:14:00- Did you manage this?
0:14:00 > 0:14:02- Did you manage this?- - That was excellent.
0:14:03 > 0:14:04- Have you forgotten anything?
0:14:04 > 0:14:07- Have you forgotten anything?- - I think I've remembered everything.
0:14:07 > 0:14:09- What's the coriander - doing here then?
0:14:10 > 0:14:12- Oh! Exactly.
0:14:13 > 0:14:16- I forgot the coriander. Oh, dear!
0:14:16 > 0:14:18- It was going so well too!
0:14:18 > 0:14:21- Never mind. Put them in the oven.
0:14:21 > 0:14:25- Move on to the main course. - Off you go.
0:14:25 > 0:14:29- Thank you. - I'd forgotten all about that!
0:14:38 > 0:14:42- Isn't it easy to forget stuff?
0:14:46 > 0:14:49- Ooh, that doesn't sound right.
0:14:53 > 0:14:58- Notice that I can't chop - half as well as Dudley.
0:14:58 > 0:15:02- True enough, Beryl, - but there's no need for tears!
0:15:08 > 0:15:11- I won't use it all, just in case.
0:15:14 > 0:15:17- Ooh, what a lovely aroma!
0:15:18 > 0:15:20- I hope it tastes as good.
0:15:20 > 0:15:21- I hope it tastes as good.- - So do I.
0:15:21 > 0:15:25- All these pepper mills - are different. There we are.
0:15:29 > 0:15:33- Right, let me turn that down - and check on the chicken.
0:15:34 > 0:15:36- This looks good.
0:15:37 > 0:15:38- That's the last piece.
0:15:39 > 0:15:43- I think it's time for a cuppa.
0:15:43 > 0:15:46- I'll have a rest for five minutes...
0:15:46 > 0:15:51- ..then go and get myself ready - for the feast later on.
0:15:51 > 0:15:53- I hope they'll be impressed.
0:15:57 > 0:15:59- When travelling around Wales...
0:16:00 > 0:16:04- ..it's a pleasure staying - in luxury accommodation...
0:16:04 > 0:16:06- ..endorsed by Welsh Rarebits.
0:16:06 > 0:16:11- A combination of hotels, - pubs and traditional farmhouses...
0:16:11 > 0:16:15- ..these 52 unique sites - offer something exquisite.
0:16:18 > 0:16:20- With a surge in popularity - for spa days...
0:16:21 > 0:16:24- ..The Metropole at Llandrindod Wells - is the ideal venue.
0:16:29 > 0:16:32- Combining Victorian high ceilings - and portraits...
0:16:32 > 0:16:35- ..with bistro food and modern art...
0:16:35 > 0:16:39- ..this luxurious spa is set - in the perfect Mid Wales location.
0:16:40 > 0:16:44- Much has changed in the 134 years - this hotel has been open...
0:16:44 > 0:16:48- ..but it still remains - a family-owned business.
0:16:49 > 0:16:53- The 5th generation of Baird-Murrays - are the current owners.
0:16:53 > 0:16:57- Facilities include - a conference room, a restaurant...
0:16:57 > 0:17:00- ..and a spa - which opened four years ago.
0:17:00 > 0:17:04- The menu - offers local and seasonal produce.
0:17:04 > 0:17:08- The head chef has been awarded - an AA rosette for his cuisine.
0:17:11 > 0:17:15- They're fortunate - that fresh local venison...
0:17:15 > 0:17:19- ..fresh game, - seafood from the Welsh coast...
0:17:19 > 0:17:23- ..and organic produce are available - right on their doorstep.
0:17:33 > 0:17:36- The breakfast sausages - come from a local butcher..
0:17:37 > 0:17:40- ..and the tender lamb - comes from a nearby farm.
0:17:45 > 0:17:47- Mushrooms are gathered locally...
0:17:48 > 0:17:53- ..and their own herb and vegetable - patch is currently being planted.
0:17:53 > 0:17:54- It's worth a visit.
0:18:05 > 0:18:07- With cold winter nights upon us...
0:18:08 > 0:18:11- ..there's nothing better - than a comforting dessert.
0:18:20 > 0:18:23- Bakewell tart - is a traditional recipe.
0:18:23 > 0:18:26- It's made from pastry, - jam and frangipane...
0:18:27 > 0:18:30- ..a combination - of almonds, butter and eggs.
0:18:30 > 0:18:34- My recipe doesn't contain jam, - I'm using pears instead.
0:18:34 > 0:18:36- It's very straightforward.
0:18:36 > 0:18:38- Icing sugar.
0:18:41 > 0:18:43- Next, the almonds...
0:18:44 > 0:18:47- ..butter, eggs...
0:18:47 > 0:18:50- ..cream, rum...
0:18:50 > 0:18:52- ..and mix well.
0:19:02 > 0:19:05- These are the ingredients - for the frangipane.
0:19:05 > 0:19:08- Place it - in a ready-cooked sweet pastry.
0:19:14 > 0:19:18- You can use fresh pears, - but you'll need to poach them first.
0:19:18 > 0:19:22- A quicker alternative - is to use tinned pears.
0:19:22 > 0:19:27- There's nothing wrong in that. - Thinly slice them.
0:19:27 > 0:19:30- Place them decoratively - in the frangipane.
0:19:38 > 0:19:43- That's it. Bake it in the oven - for 40 minutes and it's complete.
0:19:47 > 0:19:51- Don't forget, all the recipes - can be found on the website.
0:20:00 > 0:20:02- Back to Beryl Vaughan's kitchen...
0:20:02 > 0:20:04- ..for the tasting.
0:20:04 > 0:20:06- I hope it won't be too spicy.
0:20:17 > 0:20:19- What's going on here, Beryl?
0:20:19 > 0:20:22- I'm preparing the finishing touches.
0:20:22 > 0:20:24- I'm very nervous.
0:20:24 > 0:20:28- They've just arrived and I'm hoping - they're going to enjoy it.
0:20:29 > 0:20:32- They seem to be - chatting merrily at the moment.
0:20:34 > 0:20:36- Hello, ladies.
0:20:36 > 0:20:39- Now then, are you ready for a feast?
0:20:39 > 0:20:42- Yes, indeed. - I haven't eaten since lunchtime.
0:20:43 > 0:20:45- Neither have I.
0:20:45 > 0:20:48- She's been busy all afternoon.
0:20:48 > 0:20:50- She's feeling nervous.
0:20:50 > 0:20:52- Beryl is never nervous!
0:20:52 > 0:20:53- Beryl is never nervous!- - Never!
0:20:54 > 0:20:56- Do you like spicy food?
0:20:56 > 0:20:59- Not too spicy. - I'm glad this is here.
0:21:00 > 0:21:02- The food looks very nice.
0:21:02 > 0:21:03- The food looks very nice.- - Lovely.
0:21:03 > 0:21:05- Are you looking forward to it?
0:21:05 > 0:21:06- Are you looking forward to it?- - There's a lovely aroma.
0:21:07 > 0:21:11- I'll check that she doesn't - burn anything at the last minute.
0:21:11 > 0:21:13- See you later.
0:21:16 > 0:21:18- Well, Beryl, these look great.
0:21:22 > 0:21:22- You've remembered the coriander.
0:21:22 > 0:21:24- You've remembered the coriander.- - Yes, I have.
0:21:25 > 0:21:28- I'll take these and you take those.
0:21:31 > 0:21:33- Now then, here we are.
0:21:35 > 0:21:38- Oh, Beryl!
0:21:39 > 0:21:43- Enjoy that. I'm going to take care - of the main course.
0:21:43 > 0:21:45- You can have a rest.
0:21:45 > 0:21:47- Ooh, nice!
0:21:49 > 0:21:52- They go well together.
0:21:52 > 0:21:54- Mm, lush!
0:21:54 > 0:21:58- The aroma hits you - once you open them.
0:22:03 > 0:22:06- Oh, wow!
0:22:06 > 0:22:09- They've really enjoyed - the first course.
0:22:09 > 0:22:12- I hope they enjoy this too. - Off we go.
0:22:12 > 0:22:14- There's plenty left too.
0:22:16 > 0:22:18- Here you are.
0:22:19 > 0:22:21- Oh, wow!
0:22:22 > 0:22:23- Help yourself.
0:22:24 > 0:22:27- There's garlic in this, - isn't there?
0:22:27 > 0:22:29- In the beans? Yes, there is.
0:22:29 > 0:22:31- You obviously like garlic.
0:22:31 > 0:22:33- You obviously like garlic.- - Yes. It's good for you.
0:22:33 > 0:22:36- It's fine - if your partner likes it too.
0:22:37 > 0:22:40- Don't worry, - he'll be in the other bed tonight!
0:22:43 > 0:22:44- I'm going to wash up.
0:22:44 > 0:22:47- I'm going to wash up.- - Thank you. Isn't he kind?
0:22:48 > 0:22:50- Is it too hot for you?
0:22:50 > 0:22:51- No.
0:22:51 > 0:22:53- No.- - No!
0:23:03 > 0:23:07- Well, you've all tasted it now, - so what's your verdict?
0:23:08 > 0:23:11- When's the next time - you're cooking for us?
0:23:13 > 0:23:16- The Goan chicken curry - has impressed Beryl and her friends.
0:23:16 > 0:23:19- I wonder - what will be on the menu next time?
0:23:38 > 0:23:40- S4C Subtitles by Adnod Cyf.
0:23:40 > 0:23:41- .