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