0:00:00 > 0:00:00- *
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.
0:00:30 > 0:00:34- My tour begins in North Wales, - where Snowdonia's coastline...
0:00:34 > 0:00:38- ..provides a variety - of fresh produce for your kitchen.
0:00:38 > 0:00:44- From succulent lamb to the delicate - flavour of freshwater trout...
0:00:44 > 0:00:48- ..not forgetting the produce - you wouldn't expect to see.
0:00:55 > 0:00:57- It's hard to believe...
0:00:58 > 0:01:01- ..that you own a vineyard - in the Nantlle Valley, Richard.
0:01:01 > 0:01:04- Hard for me to believe, anyway.
0:01:04 > 0:01:07- What prompted you - to start this venture? It's huge.
0:01:08 > 0:01:11- I've always been interested - in vineyards and wine...
0:01:11 > 0:01:14- ..from all over the world.
0:01:14 > 0:01:18- We bought this farm in 2003, - all 70 acres of it.
0:01:19 > 0:01:22- The soil is fertile, - and it's south-facing.
0:01:22 > 0:01:26- I think we've transformed - one half of the Nantlle Valley.
0:01:27 > 0:01:31- There's a pretty vineyard on - one side and quarries on the other.
0:01:34 > 0:01:36- We have four red grapes.
0:01:37 > 0:01:40- Rondo, Regent and two Pinot Noirs.
0:01:40 > 0:01:46- We also have the Bacchus, Siegerrebe - and Seyval Blanc green grapes.
0:01:46 > 0:01:48- Those seven varieties...
0:01:48 > 0:01:52- ..allow us to produce - dry and sweet white wine...
0:01:52 > 0:01:54- ..rose, sparkling and red wine.
0:01:54 > 0:01:58- This is the first red wine - to be bottled - the Rondo.
0:01:59 > 0:02:03- The label, which has an outline - of Snowdon, is as vital as the wine.
0:02:03 > 0:02:07- Its beautiful red colour - is certainly striking.
0:02:08 > 0:02:10- I have a challenge for you, Dudley.
0:02:11 > 0:02:15- These are three types of red wine - from three countries.
0:02:15 > 0:02:21- One of them is Pant Du. You have to - guess where they're all from.
0:02:22 > 0:02:26- I will tell you honestly - which one is the Pant Du Rondo.
0:02:27 > 0:02:29- Right, I'll start with this one.
0:02:30 > 0:02:31- Well, it's red.
0:02:31 > 0:02:34- Well, it's red.- - Correct. You have one right so far.
0:02:38 > 0:02:40- Very nice.
0:02:45 > 0:02:47- This one has a lighter bouquet.
0:02:52 > 0:02:55- It's a lighter taste, - but still fruity.
0:02:58 > 0:03:00- Again, it's similar in colour.
0:03:07 > 0:03:09- Interesting.
0:03:09 > 0:03:12- I'd say that this one...
0:03:12 > 0:03:16- ..tastes like a French wine.
0:03:16 > 0:03:19- It tastes similar - to the wines I like...
0:03:19 > 0:03:22- ..which belong to - the Beaujolais family.
0:03:22 > 0:03:25- Light and fruity - with a delicate taste.
0:03:25 > 0:03:28- The other two...
0:03:28 > 0:03:31- ..I'd say this one...
0:03:31 > 0:03:34- ..which is light and flavoursome...
0:03:34 > 0:03:37- ..is an Italian wine.
0:03:37 > 0:03:40- Again, - because it's light and fruity.
0:03:40 > 0:03:43- But this is heavier.
0:03:43 > 0:03:47- It has longer legs and the colour - stays for longer on the glass.
0:03:47 > 0:03:51- I'd say this one is Pant Du, - but I might be wrong.
0:03:53 > 0:03:56- What you've had to say - is very interesting.
0:03:57 > 0:03:59- And you're absolutely correct.
0:04:00 > 0:04:04- The French wine is Beaujolais, - like you said.
0:04:04 > 0:04:07- But am I right?
0:04:07 > 0:04:11- For you to say that - the Pant Du wine came from Italy...
0:04:11 > 0:04:13- ..is music to my ears.
0:04:13 > 0:04:18- This is Pant Du Rondo, which means - this is the Italian wine.
0:04:18 > 0:04:20- So you were wrong.
0:04:20 > 0:04:24- But it's great that you compared it - to quality Italian wine.
0:04:25 > 0:04:29- It compares very favourably - with the others.
0:04:29 > 0:04:31- Long live the long legs!
0:04:31 > 0:04:33- Cheers!
0:04:37 > 0:04:42- # Jump on the steam train - to the summit of Snowdon... #
0:04:43 > 0:04:46- My journey - continues to the summit of Snowdon.
0:04:46 > 0:04:49- It was fine starting out, - but as we neared the summit...
0:04:50 > 0:04:52- ..fog and drizzle descended.
0:05:01 > 0:05:05- Welcome to the summit of Snowdon. - Ireland is over there.
0:05:06 > 0:05:08- Cader Idris - is apparently over there.
0:05:08 > 0:05:11- I can't see a thing. - Oh, there you are!
0:05:11 > 0:05:14- I'm going to try and prepare a meal.
0:05:14 > 0:05:16- The things I do for you!
0:05:17 > 0:05:22- What could be better than steak - in Pant Du red wine sauce?
0:05:23 > 0:05:26- This is one of the quickest dishes - I've ever prepared.
0:05:27 > 0:05:31- Drizzle some oil over the steak - rather than in the pan.
0:05:31 > 0:05:33- I hope the pan's hot.
0:05:35 > 0:05:37- Perfect!
0:05:38 > 0:05:41- The secret to cooking steak - is not to turn it often.
0:05:41 > 0:05:44- Instead of using a fork - to turn it...
0:05:44 > 0:05:47- ..I'm using - a spoon underneath the meat.
0:05:47 > 0:05:51- Just look at that. It's perfect.
0:05:52 > 0:05:55- Here are a few guidelines - for cooking steak.
0:05:55 > 0:06:00- If you like it rare, it should - resemble that part of your hand.
0:06:00 > 0:06:04- Put your finger and thumb together - and this part tightens.
0:06:04 > 0:06:07- That's what medium rare - feels like.
0:06:07 > 0:06:12- If you like it well done, put your - thumb and little finger together.
0:06:12 > 0:06:15- It should feel very tight.
0:06:15 > 0:06:19- A few minutes on either side, - then allow the steak to rest...
0:06:20 > 0:06:23- ..while you fry the onion - in plenty of butter.
0:06:26 > 0:06:28- Balsamic vinegar.
0:06:28 > 0:06:33- Although we can't see Mount Snowdon, - its outline is on the label.
0:06:34 > 0:06:38- Add a generous slurp - of Pant Du red wine.
0:06:38 > 0:06:41- Let it reduce - so that the flavours strengthen.
0:06:41 > 0:06:45- Add a little stock, - and the dish is complete. Great.
0:06:46 > 0:06:49- The weather - might have got the better of me...
0:06:49 > 0:06:51- ..but I'm determined - to eat my lunch.
0:06:52 > 0:06:58- What could be better than a local - steak in Pant Du red wine? Tasty!
0:07:06 > 0:07:09- My journey - around North Wales continues.
0:07:12 > 0:07:15- Each week, I'll be helping - a few budding chefs.
0:07:15 > 0:07:18- Sometimes, I'll succeed. - Sometimes, I won't.
0:07:19 > 0:07:22- A special vegetarian dish - is on the menu this week...
0:07:23 > 0:07:25- ..for Elin Aaron's 30th birthday.
0:07:32 > 0:07:35- I head over to Elin's house - to prepare the surprise.
0:07:36 > 0:07:39- Elin is a mischievous girl - with a passion for travel.
0:07:40 > 0:07:42- Running is another of her passions.
0:07:43 > 0:07:48- Two of her running club partners - are in need of my help.
0:07:48 > 0:07:52- Catherine and Rhys, was it - difficult to get rid of Elin?
0:07:52 > 0:07:55- I don't think - she suspects anything...
0:07:55 > 0:08:00- ..but I've had to persuade a few - friends to get her out of the way...
0:08:00 > 0:08:01- ..for a few hours.
0:08:01 > 0:08:03- ..for a few hours.- - We're preparing three courses.
0:08:03 > 0:08:07- For tiramisu, - we must first separate the eggs.
0:08:07 > 0:08:10- Give it a tap and crack it open.
0:08:10 > 0:08:13- The next task requires elbow grease.
0:08:13 > 0:08:15- The eggs need beating.
0:08:15 > 0:08:17- The eggs need beating.- - Rhys is the man for that.
0:08:17 > 0:08:20- We'll combine the yolk - with some sugar...
0:08:21 > 0:08:23- ..to create a sabayon.
0:08:24 > 0:08:29- We'll cook the yoke so it becomes - fluffy, as you'll soon see.
0:08:30 > 0:08:33- The colour has changed already.
0:08:33 > 0:08:37- The secret here is not to put - too much water in the saucepan.
0:08:38 > 0:08:42- If water touches the bottom, you'll - end up with sweet scrambled eggs...
0:08:43 > 0:08:44- ..which isn't very nice.
0:08:45 > 0:08:47- Continue beating the egg.
0:08:49 > 0:08:52- That looks a difficult job - from here.
0:08:55 > 0:08:57- Right, that's it.
0:08:57 > 0:08:59- That's your job, Rhys.
0:08:59 > 0:09:03- No time for rest, Catherine, - because you have a job too.
0:09:03 > 0:09:05- You can prepare the cream filling.
0:09:06 > 0:09:09- In here, I have some double cream.
0:09:10 > 0:09:12- I also have some mascarpone cream.
0:09:14 > 0:09:19- Vanilla extract. This is strong, - so you won't need much of it.
0:09:19 > 0:09:22- Just a touch.
0:09:22 > 0:09:27- Carefully mix these two together.
0:09:27 > 0:09:31- This is quite thick at the moment. - Look.
0:09:31 > 0:09:35- Look at that. Lovely.
0:09:35 > 0:09:38- We'll now let the sabayon cool down.
0:09:39 > 0:09:39- Will you remember this?
0:09:39 > 0:09:42- Will you remember this?- - No, but you will!
0:09:42 > 0:09:45- You have a lot more - to remember, guys.
0:09:46 > 0:09:48- Soak the biscuits - in coffee and spirits.
0:09:49 > 0:09:53- And carefully pour - the creamy mixture into glasses.
0:09:54 > 0:09:55- Simple?
0:09:55 > 0:09:56- Simple?- - We can do that.
0:09:57 > 0:09:59- We'll soon find out. - Now the main course.
0:10:00 > 0:10:04- Lasagne, - using crepes instead of pasta...
0:10:04 > 0:10:07- ..with wild mushrooms - and field mushrooms.
0:10:07 > 0:10:08- Different.
0:10:08 > 0:10:10- Different.- - Very different.
0:10:11 > 0:10:15- Mix together flour, egg, water - and milk to make the batter...
0:10:15 > 0:10:17- ..and leave for half an hour.
0:10:17 > 0:10:20- How long have you known Elin, - Catherine?
0:10:21 > 0:10:23- It must be ten years by now.
0:10:23 > 0:10:28- Her birthday is at the end - of the month - the big 30.
0:10:28 > 0:10:32- We thought it would be nice - to do something to celebrate.
0:10:32 > 0:10:35- She's about to - go travelling as well.
0:10:35 > 0:10:38- She's going to New Zealand - for two years.
0:10:39 > 0:10:41- It's a bit of a farewell party too.
0:10:41 > 0:10:44- Wales won't be the same without her.
0:10:45 > 0:10:48- She's a confident person - and a real go-getter.
0:10:48 > 0:10:53- Going to the other side of the world - for two years doesn't faze her.
0:10:53 > 0:10:55- She just has fun.
0:10:55 > 0:11:00- On to the filling. Soak the porcini - mushrooms in boiling water.
0:11:03 > 0:11:07- Why do we need wild mushrooms - instead of the usual ones?
0:11:07 > 0:11:12- Can you smell the porcini? They're - strong and much more flavoursome.
0:11:12 > 0:11:17- For even more flavour, I'm going - to add some white truffle oil.
0:11:17 > 0:11:18- Lovely.
0:11:18 > 0:11:20- Lovely.- - It'll be rich and tasty.
0:11:20 > 0:11:24- A tip for the filling. - Cook the ingredients separately.
0:11:24 > 0:11:29- You'll get a fuller flavour - that way. Add truffle oil to finish.
0:11:29 > 0:11:33- Drizzle it over the ingredients. - Smell that.
0:11:34 > 0:11:37- This is white truffle oil.
0:11:37 > 0:11:38- It hits you, doesn't it?
0:11:38 > 0:11:40- It hits you, doesn't it?- - Yes, it's strong.
0:11:41 > 0:11:43- White truffles are very expensive.
0:11:43 > 0:11:48- Once you taste this, you'll - understand why they're so costly.
0:11:48 > 0:11:49- It's a very different taste.
0:11:49 > 0:11:51- It's a very different taste.- - Elin's in for a treat.
0:11:52 > 0:11:55- I don't know. - You're the ones cooking it!
0:11:55 > 0:11:57- I'd better not say too much!
0:11:57 > 0:12:02- A smooth bechamel sauce - is required for the main course.
0:12:02 > 0:12:05- The crepes must be perfectly round.
0:12:10 > 0:12:13- And that's it. - It's over to you from now on.
0:12:13 > 0:12:15- Now the fun begins.
0:12:15 > 0:12:16- Yes.
0:12:16 > 0:12:18- Yes.- - I hope you remember it all.
0:12:19 > 0:12:20- Problem is, I don't!
0:12:21 > 0:12:25- While the two get excited about - the task ahead, Elin arrives home.
0:12:25 > 0:12:28- Surprise!
0:12:28 > 0:12:31- I'm sure she wasn't expecting me.
0:12:31 > 0:12:34- Nice to meet you. - I'm glad you've returned.
0:12:34 > 0:12:38- I understand you're celebrating - a special birthday soon.
0:12:39 > 0:12:40- Yes.
0:12:41 > 0:12:46- I've been preparing something - special for you in the kitchen.
0:12:47 > 0:12:52- Strictly speaking, it's not me who's - prepared this special feast for you.
0:12:52 > 0:12:54- I just provided some help.
0:12:55 > 0:12:59- There was yet another surprise - waiting for her in the kitchen.
0:12:59 > 0:13:02- I said I'd had a bit of help. - Come in.
0:13:02 > 0:13:04- Don't be shy.
0:13:05 > 0:13:07- You're like a stranger - in your own home!
0:13:11 > 0:13:14- I said it wasn't me - who was preparing the meal.
0:13:15 > 0:13:17- I've given you a bit of help.
0:13:17 > 0:13:22- Good luck, - and good luck to you tonight.
0:13:22 > 0:13:26- I'm leaving now. - Good luck. Have fun.
0:13:26 > 0:13:28- Thanks. I take it you had no idea.
0:13:29 > 0:13:31- None at all!
0:13:33 > 0:13:33- .
0:13:38 > 0:13:38- Subtitles
0:13:38 > 0:13:40- Subtitles- - Subtitles
0:13:41 > 0:13:43- Having shown - Catherine and Rhys what to do...
0:13:44 > 0:13:46- ..it's time to check up on them.
0:13:47 > 0:13:49- Good start!
0:13:49 > 0:13:51- Stop wasting time!
0:13:54 > 0:13:56- I'm confident you can do this.
0:13:56 > 0:13:58- Don't laugh.
0:13:59 > 0:14:01- Well done. In it goes.
0:14:02 > 0:14:05- Use a little elbow grease now. - Show us what you're made of.
0:14:06 > 0:14:08- Fantastic!
0:14:08 > 0:14:10- I'll start on the mascarpone.
0:14:11 > 0:14:14- Rhys is doing well. - But how's Catherine doing?
0:14:16 > 0:14:19- I don't think it's going well, - Catherine.
0:14:19 > 0:14:24- That's too much mixing. - I told you to do it carefully.
0:14:24 > 0:14:27- That doesn't look how it should.
0:14:27 > 0:14:29- Do you want to swap?
0:14:29 > 0:14:31- I think it needs more elbow grease.
0:14:31 > 0:14:32- I think it needs more elbow grease.- - I'm not sure about that.
0:14:33 > 0:14:36- The only place for that - is in the bin.
0:14:39 > 0:14:42- We have a problem here. - We'll have to phone Dudley.
0:14:42 > 0:14:44- Already?
0:14:44 > 0:14:46- Already?- - Look at it!
0:14:47 > 0:14:49- MOBILE RINGS
0:14:52 > 0:14:53- Hello?
0:14:53 > 0:14:56- Hello?- - Hello, Dudley. Sorry to trouble you.
0:14:56 > 0:14:59- We have a bit of a problem - with the mascarpone.
0:15:00 > 0:15:04- I don't know what's happened, - but I've mixed it with the cream...
0:15:05 > 0:15:08- ..and it looks a bit like butter.
0:15:08 > 0:15:10- You've beaten it too much.
0:15:10 > 0:15:14- Right, we've beaten it too much. - OK, no problem.
0:15:15 > 0:15:16- You'll have to start again.
0:15:16 > 0:15:18- You'll have to start again.- - OK, we'll start again.
0:15:18 > 0:15:20- Do we have to do this again?
0:15:20 > 0:15:24- Yes. Bye. Thanks. Ta-ra!
0:15:24 > 0:15:26- Plan B.
0:15:29 > 0:15:31- We have to do this...
0:15:31 > 0:15:33- Did you hear that?
0:15:33 > 0:15:34- Did you hear that?- - Yes, I heard something.
0:15:35 > 0:15:38- Elin, go and see - if a car has pulled up.
0:15:38 > 0:15:42- Yes, some cars have pulled up - and another surprise for Elin.
0:15:42 > 0:15:47- The rest of the running club, - along with its newest little member.
0:15:49 > 0:15:55- The gang has come for the meal - if the two cooks can pull it off.
0:15:55 > 0:15:57- Elin doesn't sound too confident.
0:15:58 > 0:16:03- I think something's - already gone wrong in the kitchen.
0:16:03 > 0:16:06- I'd keep out of there if I were you. - Come inside.
0:16:07 > 0:16:09- For a meal, hopefully.
0:16:11 > 0:16:13- Whilst travelling around Wales...
0:16:14 > 0:16:18- ..it's a pleasure staying - in top-class accommodation...
0:16:18 > 0:16:21- ..endorsed by Welsh Rarebits.
0:16:21 > 0:16:25- A combination of hotels, - pubs and farmhouses...
0:16:25 > 0:16:30- ..these 52 unique locations - offer something very special.
0:16:33 > 0:16:38- Under the microscope this week - is Rhiwafallen near Caernarfon.
0:16:38 > 0:16:43- A traditional farmhouse - with contemporary interiors...
0:16:43 > 0:16:46- ..it offers a classic menu - with a modern twist.
0:16:47 > 0:16:53- With Snowdonia as its backdrop, - Rhiwafallen is worth a visit.
0:16:59 > 0:17:02- While you relax...
0:17:02 > 0:17:07- ..Rob, the owner of Rhiwafallen, - is busy creating masterpieces.
0:17:13 > 0:17:18- From his kitchen, Rob creates - deliciously fresh meals...
0:17:18 > 0:17:20- ..from the best local produce.
0:17:23 > 0:17:27- The pork is sourced - from a small farm on Anglesey.
0:17:28 > 0:17:30- Belly pork - is cooked for a few hours...
0:17:31 > 0:17:35- ..while the loin is wrapped in ham - to be sealed and then cooked.
0:17:44 > 0:17:49- Delicious pork accompanied by - apples and seasonal vegetables.
0:17:49 > 0:17:53- The food, ambience and location - are perfect.
0:17:53 > 0:17:57- With more than 25 years of - catering experience behind them...
0:17:57 > 0:18:03- ..there's always a warm welcome - from Rob and Kate at Rhiwafallen.
0:18:06 > 0:18:09- After a long journey, - it's nice to return home...
0:18:09 > 0:18:13- ..and prepare a hearty pudding - to warm the soul.
0:18:13 > 0:18:19- Over the coming weeks, I'll prepare - a selection to make you go "Phwoar!"
0:18:23 > 0:18:27- Snowdonia pudding is an old recipe - dating back to 1887.
0:18:27 > 0:18:31- Originally, it was eaten - with a red wine syrup.
0:18:31 > 0:18:35- The recipe is an old dessert - that was served at a hotel...
0:18:36 > 0:18:38- ..at the foot of Mount Snowdon.
0:18:38 > 0:18:41- But I'm going to make - a different sauce.
0:18:41 > 0:18:43- I'll start with the pudding...
0:18:43 > 0:18:49- ..by greasing the bowl and placing - half the raisins on the bottom...
0:18:50 > 0:18:53- ..so that they don't sink - into the middle of the mixture.
0:18:54 > 0:18:59- The mixture contains breadcrumbs, - suet, cornflower, raisins...
0:18:59 > 0:19:02- ..and plenty of lemon zest.
0:19:02 > 0:19:04- Brown sugar sweetens the recipe.
0:19:11 > 0:19:15- The wet ingredients - are two beaten eggs...
0:19:15 > 0:19:19- ..a generous spoonful - of orange marmalade and lemon juice.
0:19:28 > 0:19:34- This mixture will make an - incredibly delicious moist pudding.
0:19:43 > 0:19:46- This is an inexpensive pudding - to make.
0:19:46 > 0:19:50- In the old days, people cooked with - simple ingredients and leftovers.
0:19:51 > 0:19:56- Folding the greaseproof paper and - foil allows the pudding to swell...
0:19:56 > 0:19:58- ..while retaining its shape.
0:19:58 > 0:20:00- Then, carefully...
0:20:02 > 0:20:04- ..fold the foil...
0:20:04 > 0:20:07- ..underneath the greaseproof paper.
0:20:15 > 0:20:19- Steam the pudding - for an hour and three-quarters.
0:20:19 > 0:20:24- While that's cooking, I'll prepare - a deliciously sweet lemon sauce.
0:20:28 > 0:20:32- To achieve a rich, lemony sauce...
0:20:32 > 0:20:36- ..use the zest and the juice - and sugar to balance the flavour.
0:20:42 > 0:20:45- Bring it to the boil - and add to a saucepan of milk.
0:20:45 > 0:20:48- Thicken with cornflower...
0:20:48 > 0:20:52- ..and add butter for sheen - and a velvety taste.
0:20:52 > 0:20:56- Heat the ingredients - until the sauce has thickened.
0:21:00 > 0:21:06- This luxury pudding, along with the - other recipes, are on the website.
0:21:07 > 0:21:09- Has it been a triumph or a disaster?
0:21:09 > 0:21:11- It's not sticky.
0:21:11 > 0:21:13- It's not sticky.- - Well done.
0:21:13 > 0:21:16- Pour it into the glass, - not onto the worktop, Rhys!
0:21:17 > 0:21:19- It's not as easy as it looks.
0:21:20 > 0:21:23- That'll certainly make a difference, - Catherine!
0:21:24 > 0:21:27- I'm going to start - on the bruschettas now.
0:21:27 > 0:21:28- Off you go.
0:21:28 > 0:21:31- Off you go.- - Wish me luck.
0:21:31 > 0:21:34- Yes, this is a three-course meal.
0:21:34 > 0:21:36- A simple starter, I hope...
0:21:36 > 0:21:39- ..or else I'll regret it.
0:21:39 > 0:21:41- Everything appears to be going well.
0:21:42 > 0:21:45- Hm, I think I spoke too soon.
0:21:45 > 0:21:46- Ooh, I've just...
0:21:46 > 0:21:48- Ooh, I've just...- - Rhys to the rescue!
0:21:48 > 0:21:51- Isn't it too hot to do that?
0:21:51 > 0:21:53- No, it isn't hot.
0:21:56 > 0:21:59- You're turning into a pro, Rhys.
0:21:59 > 0:22:01- Dudley had better watch out!
0:22:02 > 0:22:03- I don't think so.
0:22:03 > 0:22:05- I don't think so.- - Neither do I!
0:22:05 > 0:22:07- Ever heard of drizzling, Rhys?!
0:22:07 > 0:22:10- Right, time to feed the troops.
0:22:12 > 0:22:15- What impeccable silver service!
0:22:18 > 0:22:20- It looks lovely.
0:22:22 > 0:22:25- Now then, what do the runners - think of the meal?
0:22:25 > 0:22:27- Is it good?
0:22:27 > 0:22:28- Is it good?- - Yes, thanks.
0:22:29 > 0:22:31- Thank goodness for that!
0:22:31 > 0:22:34- That went down a treat. - Now for the main course.
0:22:35 > 0:22:38- It's a crepe and mushroom lasagne.
0:22:38 > 0:22:40- It looks delicious.
0:22:41 > 0:22:43- Good shovelling, Rhys!
0:22:43 > 0:22:44- Good shovelling, Rhys!- - Are you happy?
0:22:44 > 0:22:46- It looks lovely.
0:22:50 > 0:22:51- Yes, it's nice.
0:22:52 > 0:22:53- Elin looks shocked...
0:22:54 > 0:22:57- ..but they've all - cleared their plates.
0:22:58 > 0:23:01- Time for that messy pudding.
0:23:04 > 0:23:08- Happy birthday, Elin, - and good luck on your travels.
0:23:08 > 0:23:11- Thank you. It's been lovely.
0:23:11 > 0:23:15- Despite its appearance, - it tasted great.
0:23:15 > 0:23:19- There was plenty to go around. - So, well done, you two.
0:23:20 > 0:23:21- I think it went well.
0:23:21 > 0:23:23- I think it went well.- - It went very well.
0:23:23 > 0:23:25- We gave her a shock.
0:23:26 > 0:23:28- There's only one job left to do.
0:23:28 > 0:23:31- Come on, we have to wash up.
0:23:31 > 0:23:35- The surprise party was a success, - I think.
0:23:35 > 0:23:38- There'll be more mentoring - next time. Cheers!
0:23:57 > 0:23:59- S4C Subtitles by Adnod Cyf.
0:23:59 > 0:24:00- .