Glansevern

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0:00:22 > 0:00:28- The gardens at Glansevern Hall play - host to the Welsh Food Festival...

0:00:28 > 0:00:32- ..a two-day event - which is now in its seventh year.

0:00:33 > 0:00:40- Most of the 25-acre estate - has been beautifully landscaped.

0:00:40 > 0:00:42- The stalls surround the hall...

0:00:43 > 0:00:45- ..from the courtyard to the lake.

0:00:45 > 0:00:50- 6,000 visitors attended last year. - As for this year, who knows?

0:00:50 > 0:00:54- From stall-holders selling - tasty homemade produce...

0:00:54 > 0:00:59- ..to vegetables, fruit, meat - and eggs, you'll find it all here.

0:01:02 > 0:01:06- With more than 100 stalls, you can - sample the produce before you buy.

0:01:07 > 0:01:09- The festival - has grown over the years.

0:01:10 > 0:01:14- Volunteers are essential. Bernard - Harries is one of the organizers.

0:01:14 > 0:01:17- We've got wonderful volunteers.

0:01:17 > 0:01:21- All our labour's voluntary - and they're very enthusiastic.

0:01:21 > 0:01:24- They're what it's all about.

0:01:24 > 0:01:29- The beauty of this location is that - it is spread out over the estate.

0:01:29 > 0:01:32- It is, indeed. - This setting is fabulous.

0:01:33 > 0:01:37- There's a new shopping venue this - year, which seems to be a success.

0:01:37 > 0:01:41- How many visitors - are you expecting this year?

0:01:41 > 0:01:44- We're hoping - for more than 6,000 this year...

0:01:45 > 0:01:47- ..excluding children, - who come for free.

0:01:47 > 0:01:49- You're planning for next year?

0:01:49 > 0:01:51- You're planning for next year?- - Yes, stallholders are saying...

0:01:51 > 0:01:54- ..they're getting ready - for next year.

0:02:00 > 0:02:04- This place is chock-a-block, - and it isn't even lunchtime yet.

0:02:04 > 0:02:08- I'm always on the lookout - for new produce at these festivals.

0:02:08 > 0:02:11- I've found interesting produce - at the RSPB stall.

0:02:14 > 0:02:19- This reservoir, more commonly known - to us as Lake Vyrnwy...

0:02:20 > 0:02:22- ..lies in the heart - of Montgomeryshire.

0:02:22 > 0:02:25- With its rich history...

0:02:25 > 0:02:27- ..the lake and surrounding area...

0:02:28 > 0:02:32- ..is a beautiful habitat for - rare birds protected by the RSPB.

0:02:32 > 0:02:36- I've come to meet - the estate's manager, Gwynfor Evans.

0:02:36 > 0:02:38- Welcome to Ty Llwyd.

0:02:39 > 0:02:41- What's so special about this farm?

0:02:41 > 0:02:45- This is the largest - commercial organic farm in Britain.

0:02:46 > 0:02:47- Who owns the farm?

0:02:48 > 0:02:51- Severn Trent owns it - as it stands today.

0:02:52 > 0:02:56- The RSPB has the daily task - of looking after the livestock.

0:02:56 > 0:02:59- I tend to associate them with birds.

0:03:00 > 0:03:02- Yes, many people do.

0:03:02 > 0:03:06- We're here to show people - that farming sheep and cattle...

0:03:06 > 0:03:11- ..can be combined with - preserving birds and wildlife.

0:03:11 > 0:03:17- I had to travel to see the livestock - in their natural habitat.

0:03:19 > 0:03:21- What a wonderful place to graze.

0:03:22 > 0:03:24- Yes, indeed.

0:03:25 > 0:03:27- The views are a sight to behold.

0:03:27 > 0:03:29- How many acres are there here?

0:03:30 > 0:03:33- It's a 12,000-acre estate.

0:03:33 > 0:03:34- That's a lot.

0:03:34 > 0:03:36- That's a lot.- - Yes, large enough to keep us busy.

0:03:37 > 0:03:40- Why do you rear cattle - in these highlands?

0:03:40 > 0:03:44- When it gets hot in Llanwddyn, - it's overrun with insects.

0:03:45 > 0:03:48- That's why we bring them here.

0:03:48 > 0:03:51- We know - it's better for them up here.

0:03:51 > 0:03:55- For high-quality meat, they - have to graze on quality pasture.

0:03:56 > 0:03:58- Is this good grazing land?

0:03:58 > 0:04:01- Yes, good enough for them. - There are plenty of herbs.

0:04:02 > 0:04:04- There's also a diversity of grass.

0:04:04 > 0:04:07- There's red and white clover here.

0:04:07 > 0:04:10- They seem to thrive - in this environment.

0:04:10 > 0:04:13- Can you - taste these herbs in the meat?

0:04:13 > 0:04:15- I think you can, yes.

0:04:15 > 0:04:17- The heather...

0:04:17 > 0:04:19- ..grows in abundance here too.

0:04:20 > 0:04:22- It's bound to affect - the meat's flavour.

0:04:23 > 0:04:25- I've seen how they've been reared.

0:04:25 > 0:04:29- I'm looking forward - to sampling the meat. Is it tasty?

0:04:30 > 0:04:31- I'd say so.

0:04:36 > 0:04:41- Back to the festival, and I take - great delight in sampling the food.

0:04:41 > 0:04:46- What's good about this festival - is that you can try before you buy.

0:04:46 > 0:04:49- This bara brith - comes from Montgomeryshire.

0:04:55 > 0:04:57- Why buy food - at a festival like this?

0:04:57 > 0:05:00- Simple - - because it's such good quality!

0:05:03 > 0:05:08- Some sell in the traditional way. - Ah, merci. Just what I wanted!

0:05:11 > 0:05:15- Penarth Vineyard - produces wines from Newtown. Cheers!

0:05:18 > 0:05:23- I had to call by the RSPB stand - to visit Gwynfor's wife, Janet.

0:05:23 > 0:05:26- I noticed there's - very little meat on your stand.

0:05:26 > 0:05:28- We're only offering tasters today.

0:05:29 > 0:05:32- We're trying to promote - our delivery service.

0:05:32 > 0:05:37- We're asking people to order by - phone and we'll supply the demand.

0:05:38 > 0:05:42- 20 local people - have put in orders today already.

0:05:42 > 0:05:45- We deliver the meat - once they're home from work.

0:05:45 > 0:05:47- That's the way it's going.

0:05:47 > 0:05:49- That's the way it's going.- - The proof is always in the eating.

0:05:54 > 0:05:57- Seeing the stalls - has prompted the urge to cook.

0:05:57 > 0:05:59- And who better to cook for...

0:05:59 > 0:06:02- ..than Glansevern Hall's owner, - Neville Thomas.

0:06:10 > 0:06:11- How are you, Neville?

0:06:11 > 0:06:13- How are you, Neville?- - Nice to see you.

0:06:13 > 0:06:17- It's a lovely day today - and I know you've been busy.

0:06:17 > 0:06:19- As you can imagine...

0:06:20 > 0:06:24- ..you can't organize an event - like this without it being busy.

0:06:24 > 0:06:28- I know you're busy, - but do you have time for a meal?

0:06:28 > 0:06:31- As long as it - doesn't take up too much time...

0:06:31 > 0:06:33- ..and involves plenty of food.

0:06:34 > 0:06:38- There'll be plenty of food and - plenty of flavour. To the kitchen!

0:06:47 > 0:06:49- What kind of food do you like?

0:06:50 > 0:06:55- Out of the corner of my right eye, - I can see one of my favourite foods.

0:06:56 > 0:06:56- Beef.

0:06:56 > 0:06:58- Beef.- - This is local steak.

0:06:58 > 0:07:00- Firstly season the meat.

0:07:03 > 0:07:07- Do you like your steak brown on - the outside and pink on the inside?

0:07:07 > 0:07:10- Yes, that's how all meat should be.

0:07:10 > 0:07:13- I detest overcooked meat.

0:07:14 > 0:07:18- You've been living here - for 30 years.

0:07:18 > 0:07:22- You've renovated it quite a bit - over the years, haven't you?

0:07:22 > 0:07:25- It was like a desert - when we first moved here.

0:07:26 > 0:07:32- Imagine a barren garden - and a ruin of a building.

0:07:32 > 0:07:35- That's basically how it looked.

0:07:36 > 0:07:40- After three minutes, - remove the steak from the heat...

0:07:40 > 0:07:42- ..and move on to the sauce.

0:07:42 > 0:07:46- The juices from the steak - will enhance the flavour.

0:07:46 > 0:07:48- Take a shallot...

0:07:49 > 0:07:51- ..and chop it finely.

0:07:52 > 0:07:55- I don't think - I could ever chop it...

0:07:55 > 0:07:57- ..as quickly as that.

0:08:02 > 0:08:07- To accompany the steak, I'm - preparing cabbage and smoked bacon.

0:08:07 > 0:08:09- These have started to crisp.

0:08:09 > 0:08:12- They're full of flavour.

0:08:12 > 0:08:17- The leaves of a Savoy cabbage - are soft but the centre is crisp.

0:08:17 > 0:08:22- Avoid adding all of it at the same - time - some of it takes longer.

0:08:22 > 0:08:26- Roll the cabbage - and cut into thin strips.

0:08:26 > 0:08:31- Add the rest of the shallot - to the crispy bacon...

0:08:31 > 0:08:33- ..and add mushrooms.

0:08:33 > 0:08:38- Brown the mushrooms for flavour - because they're full of moisture.

0:08:39 > 0:08:43- We want to remove the water - to strengthen their flavour.

0:08:43 > 0:08:46- Why did you start the festival - in the first place?

0:08:47 > 0:08:52- I can't give you - a direct answer to that question.

0:08:52 > 0:08:57- It involved several conversations - with people over a length of time.

0:08:58 > 0:09:01- Some of them were food producers.

0:09:01 > 0:09:05- I can't think of - a particular individual...

0:09:05 > 0:09:08- ..who came up with the idea...

0:09:08 > 0:09:11- ..but I know it was one of a number.

0:09:12 > 0:09:14- Once the shallot has softened...

0:09:14 > 0:09:18- ..add the cabbage and a splash - of white wine for moisture.

0:09:19 > 0:09:24- Finally, add a little lemon zest - to the cabbage.

0:09:25 > 0:09:29- This is the moment when - the precious ingredient is added.

0:09:29 > 0:09:31- Yes, the white truffle paste.

0:09:33 > 0:09:36- It has a distinctive flavour, - as you know.

0:09:36 > 0:09:39- It's unique. - It tastes like nothing else.

0:09:39 > 0:09:41- Yes, you're right.

0:09:43 > 0:09:49- Beef steak in mushroom sauce - with white truffles.

0:09:52 > 0:09:54- Here we go.

0:10:00 > 0:10:03- Delicious, Dudley.

0:10:03 > 0:10:06- Heaven on a plate!

0:10:12 > 0:10:16- Situated in Llanarmon, - deep in the Ceiriog Valley...

0:10:16 > 0:10:19- ..is The Hand pub.

0:10:19 > 0:10:23- It is full of character, - dating back to the 16th century.

0:10:24 > 0:10:27- Eifion Edwards is the head chef...

0:10:27 > 0:10:31- ..and he is preparing crab - spring rolls with smoked trout...

0:10:31 > 0:10:33- ..and parmesan snap.

0:10:37 > 0:10:38- This recipe sounds very interesting.

0:10:38 > 0:10:41- This recipe sounds very interesting.- - It's simple yet effective!

0:10:42 > 0:10:44- Firstly, - prepare the white crab meat.

0:10:45 > 0:10:51- Add a handful of capers, a little - ginger and some red chilli.

0:10:55 > 0:10:57- Do country folk like spicy food?

0:10:57 > 0:10:59- Not everyone does, no.

0:10:59 > 0:11:02- Farmers - aren't too fond of hot foods.

0:11:02 > 0:11:05- Is it difficult - coming up with recipes...

0:11:05 > 0:11:08- ..to include on the menu - throughout the year?

0:11:08 > 0:11:11- Do you vary your recipes?

0:11:11 > 0:11:15- Yes, we tend do - plan meals according to the season.

0:11:15 > 0:11:19- We serve lamb during the autumn.

0:11:19 > 0:11:21- The juice of half a lemon.

0:11:21 > 0:11:24- How long have you been working here?

0:11:24 > 0:11:28- 20 years. I came here - for work experience when I was 13.

0:11:28 > 0:11:31- Then I was offered a waiter's job.

0:11:32 > 0:11:35- I worked on the bar and reception - when I was 18.

0:11:35 > 0:11:37- And ended up in the kitchen!

0:11:39 > 0:11:44- Mix thoroughly before laying it - on two pieces of feuilles de brick.

0:11:49 > 0:11:52- Roll carefully - and deep fry for five minutes.

0:11:53 > 0:11:55- Now for the trout.

0:11:57 > 0:11:59- I'm using local trout.

0:12:00 > 0:12:03- Some ginger and mayonnaise - to bind the ingredients.

0:12:04 > 0:12:06- Salt and pepper.

0:12:06 > 0:12:09- Add capers once again - and mix them together.

0:12:10 > 0:12:13- This recipe - can be found in Relish Wales.

0:12:13 > 0:12:15- It's a very interesting book.

0:12:16 > 0:12:19- Eifion puts the mixture - into a piping bag...

0:12:19 > 0:12:22- ..and pipes into a parmesan snap.

0:12:23 > 0:12:27- Finely grate some cheese, - place on baking paper...

0:12:27 > 0:12:29- ..and bake for 10 minutes.

0:12:29 > 0:12:32- Don't forget to mould the shape - before the cheese cools.

0:12:33 > 0:12:35- I hope the spring roll is ready.

0:12:35 > 0:12:37- I hope the spring roll is ready.- - It looks nice. It has a nice colour.

0:12:38 > 0:12:39- It hasn't split either.

0:12:39 > 0:12:40- It hasn't split either.- - Not yet!

0:12:43 > 0:12:47- I'm looking forward to trying it. - It looks delicious.

0:12:56 > 0:12:58- It works well.

0:12:58 > 0:13:00- It just goes to show.

0:13:00 > 0:13:04- Keeping it simple makes it tastier - than complicated recipes.

0:13:05 > 0:13:07- Thank you very much. Cheers. - Tuck in.

0:13:08 > 0:13:09- .

0:13:13 > 0:13:13- Subtitles

0:13:13 > 0:13:15- Subtitles- - Subtitles

0:13:16 > 0:13:18- Welcome back - to the Glansevern Food Festival.

0:13:19 > 0:13:21- Given the economic climate...

0:13:21 > 0:13:25- ..some companies are having - to diversify to make a profit.

0:13:31 > 0:13:35- I've come to Pont Farm - just outside Newtown...

0:13:35 > 0:13:38- ..to view their latest project - - food boxes.

0:13:38 > 0:13:41- Pont Farm was founded in 2007...

0:13:41 > 0:13:45- ..providing - locally-grown fruit and vegetables.

0:13:46 > 0:13:49- Their service operates - right across Montgomeryshire.

0:13:50 > 0:13:54- We started the box scheme - as a result of the pick-your-own.

0:13:54 > 0:13:59- We wanted to sell it locally - and support other local businesses.

0:13:59 > 0:14:02- We offer - four different types of boxes.

0:14:02 > 0:14:05- A 5, 10, 15 and 20 box, - and we offer...

0:14:06 > 0:14:08- ..a local delivery service.

0:14:08 > 0:14:11- Boxes are filled - with produce in season...

0:14:12 > 0:14:14- ..but some ingredients are staples.

0:14:15 > 0:14:18- Potatoes, carrots, eggs and onions.

0:14:18 > 0:14:21- Every fortnight, - they provide a treat.

0:14:21 > 0:14:26- We have locally-made cakes, - jams which my mother-in-law makes...

0:14:26 > 0:14:28- ..and honey from Newtown as well.

0:14:31 > 0:14:35- We're in the strawberry polytunnel, - but you have other things too.

0:14:36 > 0:14:38- Yes, we have - runner beans and raspberries.

0:14:39 > 0:14:42- If you'd like to help, - I need some for the boxes.

0:14:42 > 0:14:45- And I need some runner beans - for a recipe later on.

0:14:48 > 0:14:51- You've got a fair few beans here, - haven't you?

0:14:52 > 0:14:56- Yes, they've come very well - this year. They're ready to pick.

0:14:56 > 0:14:58- Just start picking.

0:14:58 > 0:15:00- Just start picking.- - Let's get into it then.

0:15:05 > 0:15:09- Nothing beats the taste - of fresh beans.

0:15:09 > 0:15:12- They're simple to grow at home.

0:15:15 > 0:15:17- Here are the beans. Is that enough?

0:15:17 > 0:15:19- Here are the beans. Is that enough?- - Yes, thanks.

0:15:19 > 0:15:22- There's a few more here.

0:15:22 > 0:15:26- This is a family-run business - with everyone lending a hand.

0:15:27 > 0:15:29- Do you like helping Mam and Dad?

0:15:29 > 0:15:32- Do you like helping Mam and Dad?- - Yes, I like working with them.

0:15:32 > 0:15:34- Do you prefer it inside or outside?

0:15:34 > 0:15:35- Do you prefer it inside or outside?- - Inside.

0:15:36 > 0:15:37- It's better than being in the rain.

0:15:37 > 0:15:39- It's better than being in the rain.- - Yes, it is, Dudley.

0:15:43 > 0:15:45- These - are to go in the boxes, please.

0:15:45 > 0:15:47- What are these?

0:15:47 > 0:15:49- What are these?- - These are the treat for this week.

0:15:49 > 0:15:52- Berriew apple juice, - courtesy of Gerald Davies.

0:15:52 > 0:15:56- Put them in the boxes, boys. - Take a bottle each.

0:15:56 > 0:16:00- I'd be delighted to receive - a box like this every week.

0:16:00 > 0:16:02- They look fantastic.

0:16:06 > 0:16:11- Back to the festival, and it's time - to taste the fare once again.

0:16:11 > 0:16:15- I love chocolate, and the - Narna's company from Aberystwyth...

0:16:16 > 0:16:18- ..produces some of the best here.

0:16:20 > 0:16:21- Delicious. Thanks.

0:16:21 > 0:16:24- I wonder how the Pont Farm family...

0:16:25 > 0:16:28- ..are getting along - selling their beans?

0:16:28 > 0:16:30- We sold all the beans you picked.

0:16:30 > 0:16:32- We sold all the beans you picked.- - A lot of work went into those.

0:16:32 > 0:16:34- What else have you got left?

0:16:35 > 0:16:38- Cauliflowers, cabbages - and some tomatoes.

0:16:38 > 0:16:40- We'll be busy tonight picking.

0:16:44 > 0:16:47- Look what I've found - - home-made biscuits.

0:16:47 > 0:16:49- They look delicious.

0:16:52 > 0:16:54- Mm, banana. Very tasty.

0:16:55 > 0:16:59- By the way, - these are nutritious biscuits...

0:16:59 > 0:17:01- ..for dogs, not for us.

0:17:01 > 0:17:03- But they're incredibly tasty.

0:17:03 > 0:17:07- I hope I won't feel ruff - in the morning!

0:17:15 > 0:17:18- As you know, - when I visit food festivals...

0:17:18 > 0:17:21- ..I like finding produce - that's a little different...

0:17:22 > 0:17:24- ..and giving some of the visitors - a taste test.

0:17:25 > 0:17:28- I've bumped into someone - I've known for a while.

0:17:28 > 0:17:31- She's quite a character - and someone who likes food.

0:17:32 > 0:17:33- Beryl Vaughan, how are you?

0:17:33 > 0:17:35- Beryl Vaughan, how are you?- - Very well. How are you?

0:17:35 > 0:17:38- I'm very well. This festival - is a success once again.

0:17:38 > 0:17:40- It's been a wonderful day.

0:17:41 > 0:17:42- What have you been doing here today?

0:17:42 > 0:17:44- What have you been doing here today?- - I've been wandering around...

0:17:45 > 0:17:47- ..trying some of the produce...

0:17:47 > 0:17:50- ..and giving products - a bit of a plug.

0:17:51 > 0:17:53- There are - so many wonderful things here.

0:17:53 > 0:17:56- We have some special ice cream here.

0:17:56 > 0:17:59- Try it - and tell me what flavour it is.

0:18:01 > 0:18:05- It contains some kind of alcohol.

0:18:05 > 0:18:07- But I can't tell you what.

0:18:07 > 0:18:11- I don't think there's alcohol in it. - It's cappuccino flavour.

0:18:11 > 0:18:12- It has a strong taste.

0:18:12 > 0:18:15- It has a strong taste.- - Yes, it does taste of coffee.

0:18:18 > 0:18:19- Any idea what it is?

0:18:19 > 0:18:23- Any idea what it is?- - There's a hint of lemon in it.

0:18:23 > 0:18:26- There isn't any lemon in it. - It's Greek yogurt.

0:18:26 > 0:18:29- That's where the sharp taste - comes from.

0:18:29 > 0:18:33- It's mixed with honey, - so it's nice and light.

0:18:33 > 0:18:35- Wonderful!

0:18:35 > 0:18:39- I'm off for a coffee. - I'll catch up with you later.

0:18:39 > 0:18:43- Thank you, Dudley, and thanks - for coming to this special place.

0:18:43 > 0:18:45- It's a pleasure coming here.

0:18:46 > 0:18:48- It's time for another recipe.

0:18:48 > 0:18:51- As you know, - I like cooking for other people.

0:18:51 > 0:18:54- My next guest is familiar to us all.

0:18:54 > 0:18:58- He's a naturalist, he likes birds - and he's quite a glutton.

0:18:59 > 0:19:01- It's Iolo Williams, of course!

0:19:06 > 0:19:09- Welcome to my al fresco kitchen.

0:19:10 > 0:19:12- It's the prettiest kitchen - I've ever seen.

0:19:13 > 0:19:16- It's in a beautiful setting.

0:19:16 > 0:19:18- This is Welsh lamb.

0:19:18 > 0:19:21- It's not a full leg of lamb...

0:19:21 > 0:19:25- ..because the shank and a couple - of steaks have been cut off.

0:19:25 > 0:19:31- We're going to open it up and it's - a great way of cooking meat quickly.

0:19:32 > 0:19:37- I've been living here for 20 years. - You'll find nowhere better.

0:19:37 > 0:19:40- Montgomeryshire's well known - for its landscape...

0:19:41 > 0:19:44- ..but the people are just as lovely.

0:19:44 > 0:19:46- The only way I'll leave here - is in a box.

0:19:46 > 0:19:50- To accompany the lamb, - some finely chopped rosemary.

0:19:53 > 0:19:57- If I'm at home with my sons, - we'll have an omelette or...

0:19:57 > 0:19:58- Omelette?

0:19:58 > 0:20:01- Omelette?- - Yes, an omelette...

0:20:01 > 0:20:04- ..or beans on toast - - something quick.

0:20:06 > 0:20:11- Sprinkle fresh coriander and finely - chopped chilli over the meat...

0:20:12 > 0:20:17- ..and grate some lemon peel - and a garlic clove over the top.

0:20:18 > 0:20:21- Add some dried harissa powder - to enhance the flavour.

0:20:24 > 0:20:26- It smells wonderful.

0:20:27 > 0:20:30- Add a small touch of olive oil - on top...

0:20:30 > 0:20:33- ..and the juice of half a lemon...

0:20:33 > 0:20:36- ..on this side.

0:20:36 > 0:20:39- The rest goes over the other side.

0:20:39 > 0:20:45- What's the most unusual thing - you've had to eat on your travels?

0:20:45 > 0:20:49- It was around 1988...

0:20:49 > 0:20:54- ..and I was on a research trip to - the Tuamotou Islands in the Pacific.

0:20:54 > 0:20:59- I lived with fishermen out there - who would eat boobies.

0:20:59 > 0:21:01- A bird similar to a sea fowl.

0:21:01 > 0:21:02- I know a lot of men who eat boobies!

0:21:02 > 0:21:05- I know a lot of men who eat boobies!- - They were blue-footed boobies.

0:21:05 > 0:21:08- They were seabirds - and weren't at all tasty.

0:21:09 > 0:21:11- The meat was very salty.

0:21:12 > 0:21:16- Ideally, we'd let this marinade - for a couple of hours...

0:21:16 > 0:21:17- ..but since you like your food...

0:21:17 > 0:21:19- ..but since you like your food...- - And I'm starving!

0:21:21 > 0:21:24- I'm going to barbecue it - for 20 minutes each side...

0:21:26 > 0:21:28- ..while I prepare the sauce.

0:21:28 > 0:21:31- First of all, finely chop some mint.

0:21:32 > 0:21:35- What do you eat on your travels?

0:21:35 > 0:21:37- Usually, - I'm out for most of the day...

0:21:37 > 0:21:40- ..so if I find something - I know I can eat, I'll eat it.

0:21:41 > 0:21:44- Wood sorrel is a type of clover - which grows in trees.

0:21:45 > 0:21:47- The leaves are very tasty.

0:21:47 > 0:21:51- If you haven't eaten for a while, - they keep you going.

0:21:51 > 0:21:56- When I was younger, I'd go fishing - and cook whatever I caught outdoors.

0:21:56 > 0:22:00- I'd put it in foil, build a fire.

0:22:00 > 0:22:05- Cook it in the fire for about - three minutes and eat it fresh.

0:22:07 > 0:22:08- Finely chop some chilli.

0:22:10 > 0:22:14- I'm going to use some of this honey. - Have you seen this before?

0:22:14 > 0:22:19- Yes, Hilltop Honey comes from - Newtown. Sheila's husband makes it.

0:22:19 > 0:22:23- It says on the front, - "Made by Sheila's husband."

0:22:23 > 0:22:26- Add a generous tablespoon - of honey...

0:22:28 > 0:22:32- ..a large spoonful of Greek yogurt - and mix well and leave to blend.

0:22:38 > 0:22:43- Don't forget to turn the meat - after 20 minutes and wait eagerly.

0:22:48 > 0:22:52- And there we go - - a simple recipe using Welsh produce.

0:22:52 > 0:22:55- Serve with spicy yogurt sauce...

0:22:55 > 0:22:59- ..and green beans - coated in French dressing.

0:23:01 > 0:23:02- Look at that!

0:23:06 > 0:23:08- That's delicious.

0:23:09 > 0:23:11- What's nice is after a while...

0:23:11 > 0:23:14- ..the chilli flavour kicks in.

0:23:14 > 0:23:16- It's lovely.

0:23:16 > 0:23:18- It's great meat too.

0:23:19 > 0:23:20- Delicious.

0:23:24 > 0:23:29- I've been suitably impressed at the - Welsh Food Festival in Glansevern.

0:23:29 > 0:23:32- The quality of the produce - has been outstanding.

0:23:33 > 0:23:36- Next time, we head to Mold - for the local food festival.

0:23:36 > 0:23:39- I hope you tune in. - Until then, goodbye.

0:23:52 > 0:23:54- S4C Subtitles by Adnod Cyf.

0:23:54 > 0:23:55- .