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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 journey around 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 | |
-On this culinary tour, -I will also be mentoring. | 0:00:15 | 0:00:18 | |
-Some will be happy, -others will be shocked. | 0:00:18 | 0:00:22 | |
-Join me on a mouth-watering journey. | 0:00:23 | 0:00:25 | |
-Subtitles | 0:00:27 | 0:00:29 | |
-The Brecon Beacons National Park... | 0:00:34 | 0:00:37 | |
-..has its own history, -traditions, culture... | 0:00:37 | 0:00:41 | |
-..heritage and cuisine. | 0:00:41 | 0:00:44 | |
-There is so much fresh produce -in this area. | 0:00:45 | 0:00:48 | |
-You could say the fresh air and -clean rivers enhance that freshness. | 0:00:48 | 0:00:52 | |
-From cheeses and smoked foods -to cider... | 0:00:53 | 0:00:56 | |
-..not forgetting one product -that should be on your list. | 0:00:56 | 0:00:59 | |
-Venison. | 0:01:03 | 0:01:04 | |
-The Welsh Venison Centre is situated -in the heart of the Beacons. | 0:01:08 | 0:01:12 | |
-This family business -was founded in 1985. | 0:01:13 | 0:01:16 | |
-If you're a fan of red meat, -it's a fantastic option. | 0:01:16 | 0:01:20 | |
-It's low in fat, calories -and cholesterol. Perfect! | 0:01:20 | 0:01:24 | |
-Andrew Morgan and wife Elaine -run the company. | 0:01:27 | 0:01:30 | |
-As well as being a farm... | 0:01:30 | 0:01:32 | |
-..it's also a processing unit, -supplying different meats. | 0:01:32 | 0:01:37 | |
-High quality produce -is sold in the farm shop. | 0:01:37 | 0:01:41 | |
-Why did you turn a conventional farm -into a venison farm? | 0:01:44 | 0:01:48 | |
-Me and my brother -had both been to New Zealand. | 0:01:48 | 0:01:51 | |
-There's a lot -of venison production out there. | 0:01:51 | 0:01:55 | |
-We thought we'd keep deer at home. | 0:01:55 | 0:01:57 | |
-We've always marketed our produce -- beef, lamb and potatoes. | 0:01:58 | 0:02:02 | |
-We started -in the meat business then... | 0:02:03 | 0:02:06 | |
-..adding value to our own products. | 0:02:06 | 0:02:08 | |
-We had a coal shed converted -up the yard. | 0:02:09 | 0:02:11 | |
-As the business has grown, we moved -into this facility five years ago. | 0:02:12 | 0:02:17 | |
-Their produce won three prizes -at the 2011 True Taste awards. | 0:02:17 | 0:02:22 | |
-Venison is certainly -a meat you should try. | 0:02:22 | 0:02:26 | |
-I've found the ideal location -to cook the perfect meal. | 0:02:26 | 0:02:31 | |
-The National Park -offers wonderful scenery... | 0:02:34 | 0:02:37 | |
-..and I've found an ideal spot -to cook, near Beacon Park Boats. | 0:02:37 | 0:02:42 | |
-This recipe -doesn't take long to cook. | 0:03:42 | 0:03:45 | |
-It's important -to choose the right cut of meat. | 0:03:45 | 0:03:49 | |
-I'm using venison loin -for this dish. | 0:03:49 | 0:03:53 | |
-It's a similar cut -to sirloin or chops. | 0:03:53 | 0:03:57 | |
-It's important to add oil... | 0:03:58 | 0:04:00 | |
-..because it has very little fat. | 0:04:01 | 0:04:03 | |
-If you don't, -the meat will become dry. | 0:04:03 | 0:04:07 | |
-Make sure you season it well. | 0:04:08 | 0:04:10 | |
-Don't leave any -on the chopping board. | 0:04:10 | 0:04:13 | |
-Before I place it in the pan, -I want to seal the ends first. | 0:04:16 | 0:04:20 | |
-Take the meat and seal it -in the hot oil. | 0:04:21 | 0:04:25 | |
-We want this meat to brown, -because it'll add lots of flavour. | 0:04:27 | 0:04:32 | |
-When you cook venison... | 0:04:38 | 0:04:40 | |
-..it should be a little pink because -it's more succulent and less tough. | 0:04:41 | 0:04:45 | |
-If you aren't used -to rare or medium meat... | 0:04:46 | 0:04:49 | |
-..close your eyes and try it. | 0:04:49 | 0:04:51 | |
-It has a wonderful flavour. | 0:04:52 | 0:04:54 | |
-As you can see, -it has browned at both ends. | 0:04:55 | 0:04:58 | |
-Now we cook the sides. | 0:04:59 | 0:05:00 | |
-Venison is also -a great source of iron. | 0:05:01 | 0:05:05 | |
-Because it's lower in fat, -it's easier to digest. | 0:05:05 | 0:05:09 | |
-It contains even less fat -than skinless chicken. | 0:05:09 | 0:05:13 | |
-The meat -has browned enough in the oil. | 0:05:16 | 0:05:20 | |
-There isn't much oil left -in the frying pan... | 0:05:20 | 0:05:24 | |
-..so I'll add some butter -for the last minute of cooking time. | 0:05:24 | 0:05:29 | |
-It will give the meat -much more flavour. | 0:05:30 | 0:05:32 | |
-There we go. | 0:05:39 | 0:05:41 | |
-Allow the meat to rest. | 0:05:42 | 0:05:44 | |
-For a simple sauce... | 0:05:44 | 0:05:46 | |
-..chop some garlic. | 0:05:46 | 0:05:48 | |
-In it goes. | 0:05:51 | 0:05:53 | |
-Add some balsamic vinegar. | 0:05:53 | 0:05:56 | |
-It's sweet -and a good basis for the sauce. | 0:05:56 | 0:05:59 | |
-I can't see you over there! | 0:06:01 | 0:06:03 | |
-It's important to work quickly -to avoid burning the garlic. | 0:06:03 | 0:06:07 | |
-That would make the sauce bitter. | 0:06:08 | 0:06:11 | |
-Pour in some chicken stock. | 0:06:13 | 0:06:16 | |
-A good spoonful of redcurrant jelly -thickens the sauce... | 0:06:20 | 0:06:24 | |
-..and gives it a glaze. | 0:06:24 | 0:06:26 | |
-All that's left to do -is to add the fruit... | 0:06:29 | 0:06:32 | |
-..and the dish is ready. | 0:06:33 | 0:06:34 | |
-You won't get a simpler meal, -or a better location. | 0:06:35 | 0:06:40 | |
-I've come to a very wet Llandovery -to meet two friends... | 0:06:56 | 0:07:00 | |
-..who want my help -to prepare a special meal. | 0:07:00 | 0:07:03 | |
-I can guess from your clothes -what you want me to cook. | 0:07:36 | 0:07:42 | |
-Yes, Mexican. We want to make -fajitas for tonight's guests. | 0:07:42 | 0:07:46 | |
-The first thing I need to know -is what you like and dislike. | 0:07:47 | 0:07:51 | |
-I'm a fussy eater. -I don't like cheese. | 0:07:52 | 0:07:56 | |
-I don't like salad, I don't like -tomatoes, I don't like crisps. | 0:07:56 | 0:08:01 | |
-I like simple, traditional food. | 0:08:01 | 0:08:05 | |
-What about you, Dylan? | 0:08:05 | 0:08:07 | |
-What about you, Dylan? - -I like traditional food... | 0:08:07 | 0:08:09 | |
-..but I also love Chinese. | 0:08:09 | 0:08:11 | |
-Why do you want me here? | 0:08:11 | 0:08:13 | |
-Why do you want me here? - -We haven't a clue where to start. | 0:08:13 | 0:08:16 | |
-I have a simple, colourful dish -in mind for the boys. | 0:08:16 | 0:08:20 | |
-Chicken fajitas -with guacamole and salsa. | 0:08:21 | 0:08:24 | |
-It's not complicated. There's a lot -of chopping but not much cooking. | 0:08:26 | 0:08:31 | |
-I'll keep it simple for you. | 0:08:31 | 0:08:33 | |
-Create a marinade for the chicken. | 0:08:34 | 0:08:36 | |
-Because I've rolled the limes, -the juice is easier to extract. | 0:08:36 | 0:08:41 | |
-Make sure you remember that. | 0:08:42 | 0:08:44 | |
-Make sure you remember that. - -A little cumin... | 0:08:44 | 0:08:46 | |
-..paprika, fresh chilli... | 0:08:46 | 0:08:48 | |
-..garlic, olive oil and coriander. | 0:08:49 | 0:08:51 | |
-Was that difficult, lads? | 0:08:58 | 0:09:00 | |
-Was that difficult, lads? - -No. | 0:09:00 | 0:09:01 | |
-I told you it was easy. | 0:09:02 | 0:09:03 | |
-I told you it was easy. - -At the moment. | 0:09:03 | 0:09:05 | |
-We'll leave this to marinade -for at least half an hour. | 0:09:09 | 0:09:12 | |
-All the flavours -will penetrate the meat. | 0:09:12 | 0:09:16 | |
-It's important -to keep everything clean. | 0:09:16 | 0:09:19 | |
-We chopped raw meat on this board, -so use another board for veg. | 0:09:19 | 0:09:25 | |
-You'll need yellow and red peppers, -red onion, courgette and aubergine. | 0:09:27 | 0:09:32 | |
-I'm sure you're busy on the farm -but do you have time for hobbies? | 0:09:33 | 0:09:38 | |
-Yes, I play rugby and I'm captain -of the Llangadog team. | 0:09:38 | 0:09:43 | |
-Well, you try to be. | 0:09:43 | 0:09:45 | |
-Oh! Are you Telor's captain? | 0:09:45 | 0:09:47 | |
-He's the water boy! | 0:09:47 | 0:09:50 | |
-That's the main course done. -The meat and the veg are ready. | 0:09:54 | 0:09:58 | |
-Now for the salsa. | 0:09:59 | 0:10:01 | |
-Deseed the tomatoes -and chop into cubes. | 0:10:01 | 0:10:06 | |
-Finely chop the onions. | 0:10:07 | 0:10:09 | |
-What are your chopping skills like? | 0:10:10 | 0:10:12 | |
-What are your chopping skills like? - -We'll soon find out. | 0:10:12 | 0:10:14 | |
-Chillies hold a lot of moisture, -and that juice is very hot. | 0:10:14 | 0:10:19 | |
-If you're not careful... | 0:10:19 | 0:10:22 | |
-..you might do this, or that, -or possibly worse. | 0:10:22 | 0:10:26 | |
-Believe you me, lads, it burns. | 0:10:27 | 0:10:30 | |
-Are you speaking from experience? | 0:10:30 | 0:10:33 | |
-Yes, I am. | 0:10:33 | 0:10:34 | |
-And it was very painful! | 0:10:35 | 0:10:38 | |
-Finely chop the chillies and add -lime juice, jalapeno and garlic. | 0:10:38 | 0:10:42 | |
-Add sugar for sweetness. | 0:10:43 | 0:10:44 | |
-The sugar will counteract -the heat of the chilli. | 0:10:45 | 0:10:51 | |
-A pinch of salt and a little pepper. | 0:10:52 | 0:10:54 | |
-Add some cumin. | 0:10:56 | 0:10:59 | |
-You'll find cumin -in all types of Mexican food. | 0:11:00 | 0:11:03 | |
-Now for the fresh herbs - -mint, parsley and coriander. | 0:11:03 | 0:11:07 | |
-Roll them into a big cigar. | 0:11:08 | 0:11:11 | |
-Aberystwyth University -has a strong singing tradition. | 0:11:11 | 0:11:15 | |
-Do you sing? | 0:11:16 | 0:11:17 | |
-Yes, I've been a member of Aelwyd -Pantycelyn choir for two years. | 0:11:17 | 0:11:22 | |
-I'm now the conductor. | 0:11:22 | 0:11:24 | |
-I also sing with Ger Y Lli choir -in Aberystwyth. | 0:11:24 | 0:11:28 | |
-We're an older mixed choir. | 0:11:28 | 0:11:31 | |
-I've recently joined Cor Cymru. | 0:11:31 | 0:11:34 | |
-We're singing at the Albert Hall -during next summer's Proms. | 0:11:35 | 0:11:39 | |
-Very nice. Do you sing? | 0:11:39 | 0:11:42 | |
-No. | 0:11:42 | 0:11:44 | |
-My mother was head teacher -at mine and Dylan's primary school. | 0:11:44 | 0:11:48 | |
-We were banned from the school choir -because we were tone-deaf! | 0:11:49 | 0:11:54 | |
-Olive oil -to bind the ingredients... | 0:11:55 | 0:11:58 | |
-..and the salsa's done. | 0:11:58 | 0:12:00 | |
-I won't refrigerate it -because it tends to lose flavour. | 0:12:00 | 0:12:06 | |
-Leave it out with a cover over it... | 0:12:06 | 0:12:10 | |
-..and it'll retain its flavour. | 0:12:10 | 0:12:12 | |
-A great accompaniment -for spicy food is guacamole. | 0:12:13 | 0:12:18 | |
-Insert the knife and turn it -and the stone will come out whole. | 0:12:18 | 0:12:23 | |
-Some red onion... | 0:12:26 | 0:12:28 | |
-..tomatoes and garlic. | 0:12:29 | 0:12:32 | |
-A touch of olive oil. | 0:12:33 | 0:12:36 | |
-And that's it. | 0:12:37 | 0:12:39 | |
-It looks simple enough. | 0:12:39 | 0:12:41 | |
-It's simple, colourful and fresh. | 0:12:42 | 0:12:44 | |
-This is hardly a complicated recipe. -I'm sure you'll manage. | 0:12:45 | 0:12:49 | |
-I'll show you how to cook the veg -and chicken and how to serve them. | 0:12:50 | 0:12:55 | |
-Lightly fry the vegetables -so that they stay crunchy. | 0:12:57 | 0:13:01 | |
-Cook the meat thoroughly. | 0:13:02 | 0:13:04 | |
-That's it, lads. | 0:13:05 | 0:13:07 | |
-The completed dish. Simple? | 0:13:08 | 0:13:10 | |
-It looks simple enough. | 0:13:10 | 0:13:12 | |
-That's a positive start! Well done! | 0:13:12 | 0:13:15 | |
-. | 0:13:15 | 0:13:16 | |
-Subtitles | 0:13:21 | 0:13:21 | |
-Subtitles - -Subtitles | 0:13:21 | 0:13:23 | |
-I wonder -how they're doing in the kitchen? | 0:13:24 | 0:13:27 | |
-You make the guacamole and salsa, -I'll make the chicken and marinade. | 0:13:27 | 0:13:31 | |
-And the vegetables. | 0:13:32 | 0:13:33 | |
-Boomf, and out it comes. | 0:13:46 | 0:13:48 | |
-Boomf, and out it comes. - -Oh, there we go. | 0:13:48 | 0:13:50 | |
-You're on a roll, Dylan! | 0:13:50 | 0:13:52 | |
-Do you have a tea towel? | 0:13:55 | 0:13:57 | |
-The hardest thing will be -remembering the ingredients. | 0:13:57 | 0:14:00 | |
-I don't know -how we'll remember everything. | 0:14:01 | 0:14:04 | |
-I hope Telor -has a better memory than me. | 0:14:04 | 0:14:08 | |
-Dylan won't be much use. -He has a memory like a sieve. | 0:14:08 | 0:14:13 | |
-If his cooking is like his rugby, -we've no chance. | 0:14:14 | 0:14:17 | |
-Are you stiff, Telor? | 0:14:19 | 0:14:21 | |
-Telor and Dylan are characters. | 0:14:22 | 0:14:24 | |
-They've been friends -since primary school. | 0:14:24 | 0:14:27 | |
-I know Telor better than Dylan -because he's my son! | 0:14:27 | 0:14:30 | |
-The place is rocking now! | 0:14:31 | 0:14:33 | |
-I can safely say -that Telor will never go hungry. | 0:14:34 | 0:14:38 | |
-Next one! | 0:14:39 | 0:14:41 | |
-Telor's quite a good cook. | 0:14:42 | 0:14:44 | |
-Have I cut too much? | 0:14:44 | 0:14:46 | |
-I haven't tasted Dylan's cooking, -so it'll be interesting. | 0:14:49 | 0:14:53 | |
-If you listen to Dylan's mother, -there's a good chance he'd starve! | 0:14:53 | 0:14:59 | |
-You've forgotten that. Slice that. | 0:15:01 | 0:15:03 | |
-Do I just have to guess? | 0:15:04 | 0:15:07 | |
-Dudley guessed, didn't he? | 0:15:07 | 0:15:09 | |
-Dudley guessed, didn't he? - -I highly doubt that! | 0:15:09 | 0:15:11 | |
-This needs to go in too. | 0:15:12 | 0:15:14 | |
-Mam's job is safe in the kitchen. | 0:15:15 | 0:15:17 | |
-Mam's job is safe in the kitchen. - -I'd better leave the knife alone. | 0:15:17 | 0:15:19 | |
-I'm hopeless. | 0:15:19 | 0:15:21 | |
-Do you think that's right? | 0:15:22 | 0:15:24 | |
-You need a bit more. -You're almost done. | 0:15:24 | 0:15:27 | |
-How much chilli do you want? | 0:15:27 | 0:15:28 | |
-How much chilli do you want? - -Not much. | 0:15:28 | 0:15:30 | |
-Whoa! | 0:15:31 | 0:15:32 | |
-What's up, Dyl? -I went a bit trigger-happy! | 0:15:34 | 0:15:38 | |
-Don't make a mess. | 0:15:39 | 0:15:40 | |
-Don't make a mess. - -What? | 0:15:40 | 0:15:41 | |
-What do you expect from this meal? | 0:15:42 | 0:15:44 | |
-I'm not too sure. | 0:15:44 | 0:15:47 | |
-I'm expecting big things. | 0:15:47 | 0:15:50 | |
-How much did he say? A teaspoon? | 0:15:50 | 0:15:52 | |
-Maybe they've learnt something -and we'll get a tasty meal. | 0:15:53 | 0:15:57 | |
-There's nothing left to do. | 0:15:58 | 0:16:00 | |
-There's nothing left to do. - -Fancy a beer then? | 0:16:00 | 0:16:01 | |
-Why not? | 0:16:02 | 0:16:04 | |
-Here we go. | 0:16:07 | 0:16:09 | |
-Whilst travelling around Wales, -staying at top-notch hotels... | 0:16:10 | 0:16:14 | |
-..endorsed by Welsh Rarebits -is a pleasurable experience. | 0:16:15 | 0:16:19 | |
-A combination of hotels, -pubs and traditional farmhouses... | 0:16:19 | 0:16:24 | |
-..these 52 unique venues -offer something exquisite. | 0:16:24 | 0:16:28 | |
-Peterstone Court is situated -in the heart of the Beacons. | 0:16:31 | 0:16:34 | |
-The cellar has been converted -into a luxurious spa. | 0:16:35 | 0:16:38 | |
-Most of the meat -is sourced locally... | 0:16:38 | 0:16:41 | |
-..and the head chef was named -Best Chef in Wales in 2010. | 0:16:41 | 0:16:44 | |
-It's worth taking a look inside. | 0:16:45 | 0:16:47 | |
-You can come to Peterstone Court -to relax or to be more active. | 0:16:59 | 0:17:04 | |
-With Pen y Fan -only three miles away... | 0:17:04 | 0:17:07 | |
-..there are plenty of places -to walk, ride or canoe. | 0:17:07 | 0:17:13 | |
-You can then unwind -in the hotel's luxurious spa. | 0:17:13 | 0:17:18 | |
-Peterstone is run by restaurateurs -rather than hoteliers... | 0:17:30 | 0:17:35 | |
-..which means that the emphasis -is on cuisine. | 0:17:36 | 0:17:40 | |
-The family-owned -Glaisfer Uchaf farm... | 0:17:40 | 0:17:43 | |
-..supplies 90% -of the meat and poultry. | 0:17:44 | 0:17:47 | |
-The rest is supplied -by a network of local producers. | 0:17:47 | 0:17:50 | |
-The hotel provides -two exquisite menus... | 0:17:54 | 0:17:57 | |
-..for lunchtimes and evenings. | 0:17:58 | 0:18:00 | |
-All the produce is sourced -from within a seven-mile radius. | 0:18:01 | 0:18:04 | |
-This week's dessert recipe -will warm the cockles of your heart. | 0:18:26 | 0:18:30 | |
-This recipe -needs no introduction... | 0:18:38 | 0:18:41 | |
-..but my apple tart -contains apples from the garden. | 0:18:42 | 0:18:45 | |
-I begin by making the crust. | 0:18:49 | 0:18:51 | |
-Mix together flour, -sugar and butter. | 0:18:51 | 0:18:54 | |
-Bind the ingredients with egg. | 0:18:54 | 0:18:57 | |
-After kneading the dough, -wrap in cling film and refrigerate. | 0:18:57 | 0:19:02 | |
-Allow the dough to rest -while you prepare the filling. | 0:19:04 | 0:19:09 | |
-Blackberries -are one of my favourite fruits. | 0:19:11 | 0:19:15 | |
-I'm using cooking apples... | 0:19:15 | 0:19:18 | |
-..but for extra crunchiness... | 0:19:18 | 0:19:20 | |
-..I'm adding an eating apple. | 0:19:21 | 0:19:23 | |
-Peel and chop into cubes. | 0:19:24 | 0:19:27 | |
-Add a little sugar to sweeten... | 0:19:34 | 0:19:37 | |
-..and cornflour to absorb -and thicken the juice. | 0:19:37 | 0:19:41 | |
-Having rested it for half an hour, -cut the dough in two. | 0:19:43 | 0:19:47 | |
-Roll out enough -to cover the bottom of the dish. | 0:19:47 | 0:19:52 | |
-Add the fruit filling... | 0:20:04 | 0:20:07 | |
-..and cover with crust. | 0:20:08 | 0:20:09 | |
-Seal the edges. | 0:20:14 | 0:20:16 | |
-Lightly brush with milk... | 0:20:18 | 0:20:21 | |
-..and sprinkle with caster sugar -for a golden crunch. | 0:20:22 | 0:20:26 | |
-Make a slit -for the steam to escape... | 0:20:27 | 0:20:30 | |
-..and bake for 30-40 minutes -at 190 degrees Celsius. | 0:20:31 | 0:20:36 | |
-Don't forget that all the recipes... | 0:20:39 | 0:20:42 | |
-..can be found on the website. | 0:20:43 | 0:20:45 | |
-Right, let's find out -how our two gringos are getting on. | 0:20:50 | 0:20:55 | |
-What do we have here then? | 0:20:56 | 0:20:58 | |
-Did you make this yourselves? | 0:21:02 | 0:21:04 | |
-Did you make this yourselves? - -Yes, Dylan did the fancy stuff. | 0:21:04 | 0:21:07 | |
-I think we succeeded -with the challenge. | 0:21:10 | 0:21:13 | |
-There was a lot of preparation, -but it went well. | 0:21:13 | 0:21:16 | |
-I don't cook much at all, -so I enjoyed my time in the kitchen. | 0:21:16 | 0:21:21 | |
-I'd make fajitas again, but maybe -not the salsa and guacamole. | 0:21:22 | 0:21:26 | |
-The vegetables and meat -were fine by themselves. | 0:21:26 | 0:21:30 | |
-I'd probably make it again -because I've enjoyed it. | 0:21:30 | 0:21:33 | |
-I should develop my skills. | 0:21:34 | 0:21:35 | |
-I know how to make guacamole and -salsa now, so I've learnt a lot. | 0:21:36 | 0:21:41 | |
-What do you think, Dad? | 0:21:41 | 0:21:42 | |
-What do you think, Dad? - -It's delicious, Telor. | 0:21:42 | 0:21:44 | |
-Someone must have told you -what I like to eat! | 0:21:45 | 0:21:48 | |
-Who's the best? | 0:21:51 | 0:21:52 | |
-Who's the best? - -I think I was the quickest... | 0:21:52 | 0:21:54 | |
-..but Dylan was the best. | 0:21:54 | 0:21:56 | |
-I might as well say I was the best -because he'd say he was the best! | 0:21:57 | 0:22:01 | |
-Neither of us were fantastic. | 0:22:01 | 0:22:03 | |
-Neither of us were fantastic. - -But everybody seems to approve. | 0:22:03 | 0:22:06 | |
-I've been impressed -by the boys' cooking. | 0:22:07 | 0:22:10 | |
-It came as a bit of a surprise, -but the food was very tasty. | 0:22:12 | 0:22:16 | |
-It's Telor's fault -if it's too hot! | 0:22:16 | 0:22:19 | |
-The guacamole was quite good, -so well done, Dylan. | 0:22:21 | 0:22:24 | |
-It was alright. | 0:22:25 | 0:22:26 | |
-The food was delicious. | 0:22:29 | 0:22:31 | |
-It was a little spicy, -but it was a lovely meal. | 0:22:31 | 0:22:34 | |
-It was a change for them -to have Dylan and me cooking. | 0:22:35 | 0:22:39 | |
-We cooked something -they wouldn't cook themselves. | 0:22:39 | 0:22:42 | |
-I'd love them -to cook for me every night. | 0:22:46 | 0:22:49 | |
-It'd be lovely after a day's work. | 0:22:49 | 0:22:52 | |
-You're all smiling, -so are you pleased? | 0:22:52 | 0:22:55 | |
-Lovely! | 0:22:55 | 0:22:57 | |
-Have the boys given you a shock? | 0:22:57 | 0:22:59 | |
-Have the boys given you a shock? - -They're in for more of a shock. | 0:22:59 | 0:23:02 | |
-They're going to be cooking -from now on! | 0:23:02 | 0:23:06 | |
-I'm glad you're pleased. -Have you enjoyed yourselves, lads? | 0:23:06 | 0:23:11 | |
-Well... yes. | 0:23:11 | 0:23:13 | |
-I have a feeling you're going -to be doing a lot more of this. | 0:23:13 | 0:23:17 | |
-Cheers, boys. Well done. | 0:23:18 | 0:23:20 | |
-S4C Subtitles by Adnod Cyf. | 0:23:43 | 0:23:45 | |
-. | 0:23:45 | 0:23:45 |