Glansevern Dudley
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-The gardens at Glansevern Hall play -host to the Welsh Food Festival... | 0:00:22 | 0:00:28 | |
-..a two-day event -which is now in its seventh year. | 0:00:28 | 0:00:32 | |
-Most of the 25-acre estate -has been beautifully landscaped. | 0:00:33 | 0:00:40 | |
-The stalls surround the hall... | 0:00:40 | 0:00:42 | |
-..from the courtyard to the lake. | 0:00:43 | 0:00:45 | |
-6,000 visitors attended last year. -As for this year, who knows? | 0:00:45 | 0:00:50 | |
-From stall-holders selling -tasty homemade produce... | 0:00:50 | 0:00:54 | |
-..to vegetables, fruit, meat -and eggs, you'll find it all here. | 0:00:54 | 0:00:59 | |
-With more than 100 stalls, you can -sample the produce before you buy. | 0:01:02 | 0:01:06 | |
-The festival -has grown over the years. | 0:01:07 | 0:01:09 | |
-Volunteers are essential. Bernard -Harries is one of the organizers. | 0:01:10 | 0:01:14 | |
-We've got wonderful volunteers. | 0:01:14 | 0:01:17 | |
-All our labour's voluntary -and they're very enthusiastic. | 0:01:17 | 0:01:21 | |
-They're what it's all about. | 0:01:21 | 0:01:24 | |
-The beauty of this location is that -it is spread out over the estate. | 0:01:24 | 0:01:29 | |
-It is, indeed. -This setting is fabulous. | 0:01:29 | 0:01:32 | |
-There's a new shopping venue this -year, which seems to be a success. | 0:01:33 | 0:01:37 | |
-How many visitors -are you expecting this year? | 0:01:37 | 0:01:41 | |
-We're hoping -for more than 6,000 this year... | 0:01:41 | 0:01:44 | |
-..excluding children, -who come for free. | 0:01:45 | 0:01:47 | |
-You're planning for next year? | 0:01:47 | 0:01:49 | |
-You're planning for next year? - -Yes, stallholders are saying... | 0:01:49 | 0:01:51 | |
-..they're getting ready -for next year. | 0:01:51 | 0:01:54 | |
-This place is chock-a-block, -and it isn't even lunchtime yet. | 0:02:00 | 0:02:04 | |
-I'm always on the lookout -for new produce at these festivals. | 0:02:04 | 0:02:08 | |
-I've found interesting produce -at the RSPB stall. | 0:02:08 | 0:02:11 | |
-This reservoir, more commonly known -to us as Lake Vyrnwy... | 0:02:14 | 0:02:19 | |
-..lies in the heart -of Montgomeryshire. | 0:02:20 | 0:02:22 | |
-With its rich history... | 0:02:22 | 0:02:25 | |
-..the lake and surrounding area... | 0:02:25 | 0:02:27 | |
-..is a beautiful habitat for -rare birds protected by the RSPB. | 0:02:28 | 0:02:32 | |
-I've come to meet -the estate's manager, Gwynfor Evans. | 0:02:32 | 0:02:36 | |
-Welcome to Ty Llwyd. | 0:02:36 | 0:02:38 | |
-What's so special about this farm? | 0:02:39 | 0:02:41 | |
-This is the largest -commercial organic farm in Britain. | 0:02:41 | 0:02:45 | |
-Who owns the farm? | 0:02:46 | 0:02:47 | |
-Severn Trent owns it -as it stands today. | 0:02:48 | 0:02:51 | |
-The RSPB has the daily task -of looking after the livestock. | 0:02:52 | 0:02:56 | |
-I tend to associate them with birds. | 0:02:56 | 0:02:59 | |
-Yes, many people do. | 0:03:00 | 0:03:02 | |
-We're here to show people -that farming sheep and cattle... | 0:03:02 | 0:03:06 | |
-..can be combined with -preserving birds and wildlife. | 0:03:06 | 0:03:11 | |
-I had to travel to see the livestock -in their natural habitat. | 0:03:11 | 0:03:17 | |
-What a wonderful place to graze. | 0:03:19 | 0:03:21 | |
-Yes, indeed. | 0:03:22 | 0:03:24 | |
-The views are a sight to behold. | 0:03:25 | 0:03:27 | |
-How many acres are there here? | 0:03:27 | 0:03:29 | |
-It's a 12,000-acre estate. | 0:03:30 | 0:03:33 | |
-That's a lot. | 0:03:33 | 0:03:34 | |
-That's a lot. - -Yes, large enough to keep us busy. | 0:03:34 | 0:03:36 | |
-Why do you rear cattle -in these highlands? | 0:03:37 | 0:03:40 | |
-When it gets hot in Llanwddyn, -it's overrun with insects. | 0:03:40 | 0:03:44 | |
-That's why we bring them here. | 0:03:45 | 0:03:48 | |
-We know -it's better for them up here. | 0:03:48 | 0:03:51 | |
-For high-quality meat, they -have to graze on quality pasture. | 0:03:51 | 0:03:55 | |
-Is this good grazing land? | 0:03:56 | 0:03:58 | |
-Yes, good enough for them. -There are plenty of herbs. | 0:03:58 | 0:04:01 | |
-There's also a diversity of grass. | 0:04:02 | 0:04:04 | |
-There's red and white clover here. | 0:04:04 | 0:04:07 | |
-They seem to thrive -in this environment. | 0:04:07 | 0:04:10 | |
-Can you -taste these herbs in the meat? | 0:04:10 | 0:04:13 | |
-I think you can, yes. | 0:04:13 | 0:04:15 | |
-The heather... | 0:04:15 | 0:04:17 | |
-..grows in abundance here too. | 0:04:17 | 0:04:19 | |
-It's bound to affect -the meat's flavour. | 0:04:20 | 0:04:22 | |
-I've seen how they've been reared. | 0:04:23 | 0:04:25 | |
-I'm looking forward -to sampling the meat. Is it tasty? | 0:04:25 | 0:04:29 | |
-I'd say so. | 0:04:30 | 0:04:31 | |
-Back to the festival, and I take -great delight in sampling the food. | 0:04:36 | 0:04:41 | |
-What's good about this festival -is that you can try before you buy. | 0:04:41 | 0:04:46 | |
-This bara brith -comes from Montgomeryshire. | 0:04:46 | 0:04:49 | |
-Why buy food -at a festival like this? | 0:04:55 | 0:04:57 | |
-Simple - -because it's such good quality! | 0:04:57 | 0:05:00 | |
-Some sell in the traditional way. -Ah, merci. Just what I wanted! | 0:05:03 | 0:05:08 | |
-Penarth Vineyard -produces wines from Newtown. Cheers! | 0:05:11 | 0:05:15 | |
-I had to call by the RSPB stand -to visit Gwynfor's wife, Janet. | 0:05:18 | 0:05:23 | |
-I noticed there's -very little meat on your stand. | 0:05:23 | 0:05:26 | |
-We're only offering tasters today. | 0:05:26 | 0:05:28 | |
-We're trying to promote -our delivery service. | 0:05:29 | 0:05:32 | |
-We're asking people to order by -phone and we'll supply the demand. | 0:05:32 | 0:05:37 | |
-20 local people -have put in orders today already. | 0:05:38 | 0:05:42 | |
-We deliver the meat -once they're home from work. | 0:05:42 | 0:05:45 | |
-That's the way it's going. | 0:05:45 | 0:05:47 | |
-That's the way it's going. - -The proof is always in the eating. | 0:05:47 | 0:05:49 | |
-Seeing the stalls -has prompted the urge to cook. | 0:05:54 | 0:05:57 | |
-And who better to cook for... | 0:05:57 | 0:05:59 | |
-..than Glansevern Hall's owner, -Neville Thomas. | 0:05:59 | 0:06:02 | |
-How are you, Neville? | 0:06:10 | 0:06:11 | |
-How are you, Neville? - -Nice to see you. | 0:06:11 | 0:06:13 | |
-It's a lovely day today -and I know you've been busy. | 0:06:13 | 0:06:17 | |
-As you can imagine... | 0:06:17 | 0:06:19 | |
-..you can't organize an event -like this without it being busy. | 0:06:20 | 0:06:24 | |
-I know you're busy, -but do you have time for a meal? | 0:06:24 | 0:06:28 | |
-As long as it -doesn't take up too much time... | 0:06:28 | 0:06:31 | |
-..and involves plenty of food. | 0:06:31 | 0:06:33 | |
-There'll be plenty of food and -plenty of flavour. To the kitchen! | 0:06:34 | 0:06:38 | |
-What kind of food do you like? | 0:06:47 | 0:06:49 | |
-Out of the corner of my right eye, -I can see one of my favourite foods. | 0:06:50 | 0:06:55 | |
-Beef. | 0:06:56 | 0:06:56 | |
-Beef. - -This is local steak. | 0:06:56 | 0:06:58 | |
-Firstly season the meat. | 0:06:58 | 0:07:00 | |
-Do you like your steak brown on -the outside and pink on the inside? | 0:07:03 | 0:07:07 | |
-Yes, that's how all meat should be. | 0:07:07 | 0:07:10 | |
-I detest overcooked meat. | 0:07:10 | 0:07:13 | |
-You've been living here -for 30 years. | 0:07:14 | 0:07:18 | |
-You've renovated it quite a bit -over the years, haven't you? | 0:07:18 | 0:07:22 | |
-It was like a desert -when we first moved here. | 0:07:22 | 0:07:25 | |
-Imagine a barren garden -and a ruin of a building. | 0:07:26 | 0:07:32 | |
-That's basically how it looked. | 0:07:32 | 0:07:35 | |
-After three minutes, -remove the steak from the heat... | 0:07:36 | 0:07:40 | |
-..and move on to the sauce. | 0:07:40 | 0:07:42 | |
-The juices from the steak -will enhance the flavour. | 0:07:42 | 0:07:46 | |
-Take a shallot... | 0:07:46 | 0:07:48 | |
-..and chop it finely. | 0:07:49 | 0:07:51 | |
-I don't think -I could ever chop it... | 0:07:52 | 0:07:55 | |
-..as quickly as that. | 0:07:55 | 0:07:57 | |
-To accompany the steak, I'm -preparing cabbage and smoked bacon. | 0:08:02 | 0:08:07 | |
-These have started to crisp. | 0:08:07 | 0:08:09 | |
-They're full of flavour. | 0:08:09 | 0:08:12 | |
-The leaves of a Savoy cabbage -are soft but the centre is crisp. | 0:08:12 | 0:08:17 | |
-Avoid adding all of it at the same -time - some of it takes longer. | 0:08:17 | 0:08:22 | |
-Roll the cabbage -and cut into thin strips. | 0:08:22 | 0:08:26 | |
-Add the rest of the shallot -to the crispy bacon... | 0:08:26 | 0:08:31 | |
-..and add mushrooms. | 0:08:31 | 0:08:33 | |
-Brown the mushrooms for flavour -because they're full of moisture. | 0:08:33 | 0:08:38 | |
-We want to remove the water -to strengthen their flavour. | 0:08:39 | 0:08:43 | |
-Why did you start the festival -in the first place? | 0:08:43 | 0:08:46 | |
-I can't give you -a direct answer to that question. | 0:08:47 | 0:08:52 | |
-It involved several conversations -with people over a length of time. | 0:08:52 | 0:08:57 | |
-Some of them were food producers. | 0:08:58 | 0:09:01 | |
-I can't think of -a particular individual... | 0:09:01 | 0:09:05 | |
-..who came up with the idea... | 0:09:05 | 0:09:08 | |
-..but I know it was one of a number. | 0:09:08 | 0:09:11 | |
-Once the shallot has softened... | 0:09:12 | 0:09:14 | |
-..add the cabbage and a splash -of white wine for moisture. | 0:09:14 | 0:09:18 | |
-Finally, add a little lemon zest -to the cabbage. | 0:09:19 | 0:09:24 | |
-This is the moment when -the precious ingredient is added. | 0:09:25 | 0:09:29 | |
-Yes, the white truffle paste. | 0:09:29 | 0:09:31 | |
-It has a distinctive flavour, -as you know. | 0:09:33 | 0:09:36 | |
-It's unique. -It tastes like nothing else. | 0:09:36 | 0:09:39 | |
-Yes, you're right. | 0:09:39 | 0:09:41 | |
-Beef steak in mushroom sauce -with white truffles. | 0:09:43 | 0:09:49 | |
-Here we go. | 0:09:52 | 0:09:54 | |
-Delicious, Dudley. | 0:10:00 | 0:10:03 | |
-Heaven on a plate! | 0:10:03 | 0:10:06 | |
-Situated in Llanarmon, -deep in the Ceiriog Valley... | 0:10:12 | 0:10:16 | |
-..is The Hand pub. | 0:10:16 | 0:10:19 | |
-It is full of character, -dating back to the 16th century. | 0:10:19 | 0:10:23 | |
-Eifion Edwards is the head chef... | 0:10:24 | 0:10:27 | |
-..and he is preparing crab -spring rolls with smoked trout... | 0:10:27 | 0:10:31 | |
-..and parmesan snap. | 0:10:31 | 0:10:33 | |
-This recipe sounds very interesting. | 0:10:37 | 0:10:38 | |
-This recipe sounds very interesting. - -It's simple yet effective! | 0:10:38 | 0:10:41 | |
-Firstly, -prepare the white crab meat. | 0:10:42 | 0:10:44 | |
-Add a handful of capers, a little -ginger and some red chilli. | 0:10:45 | 0:10:51 | |
-Do country folk like spicy food? | 0:10:55 | 0:10:57 | |
-Not everyone does, no. | 0:10:57 | 0:10:59 | |
-Farmers -aren't too fond of hot foods. | 0:10:59 | 0:11:02 | |
-Is it difficult -coming up with recipes... | 0:11:02 | 0:11:05 | |
-..to include on the menu -throughout the year? | 0:11:05 | 0:11:08 | |
-Do you vary your recipes? | 0:11:08 | 0:11:11 | |
-Yes, we tend do -plan meals according to the season. | 0:11:11 | 0:11:15 | |
-We serve lamb during the autumn. | 0:11:15 | 0:11:19 | |
-The juice of half a lemon. | 0:11:19 | 0:11:21 | |
-How long have you been working here? | 0:11:21 | 0:11:24 | |
-20 years. I came here -for work experience when I was 13. | 0:11:24 | 0:11:28 | |
-Then I was offered a waiter's job. | 0:11:28 | 0:11:31 | |
-I worked on the bar and reception -when I was 18. | 0:11:32 | 0:11:35 | |
-And ended up in the kitchen! | 0:11:35 | 0:11:37 | |
-Mix thoroughly before laying it -on two pieces of feuilles de brick. | 0:11:39 | 0:11:44 | |
-Roll carefully -and deep fry for five minutes. | 0:11:49 | 0:11:52 | |
-Now for the trout. | 0:11:53 | 0:11:55 | |
-I'm using local trout. | 0:11:57 | 0:11:59 | |
-Some ginger and mayonnaise -to bind the ingredients. | 0:12:00 | 0:12:03 | |
-Salt and pepper. | 0:12:04 | 0:12:06 | |
-Add capers once again -and mix them together. | 0:12:06 | 0:12:09 | |
-This recipe -can be found in Relish Wales. | 0:12:10 | 0:12:13 | |
-It's a very interesting book. | 0:12:13 | 0:12:15 | |
-Eifion puts the mixture -into a piping bag... | 0:12:16 | 0:12:19 | |
-..and pipes into a parmesan snap. | 0:12:19 | 0:12:22 | |
-Finely grate some cheese, -place on baking paper... | 0:12:23 | 0:12:27 | |
-..and bake for 10 minutes. | 0:12:27 | 0:12:29 | |
-Don't forget to mould the shape -before the cheese cools. | 0:12:29 | 0:12:32 | |
-I hope the spring roll is ready. | 0:12:33 | 0:12:35 | |
-I hope the spring roll is ready. - -It looks nice. It has a nice colour. | 0:12:35 | 0:12:37 | |
-It hasn't split either. | 0:12:38 | 0:12:39 | |
-It hasn't split either. - -Not yet! | 0:12:39 | 0:12:40 | |
-I'm looking forward to trying it. -It looks delicious. | 0:12:43 | 0:12:47 | |
-It works well. | 0:12:56 | 0:12:58 | |
-It just goes to show. | 0:12:58 | 0:13:00 | |
-Keeping it simple makes it tastier -than complicated recipes. | 0:13:00 | 0:13:04 | |
-Thank you very much. Cheers. -Tuck in. | 0:13:05 | 0:13:07 | |
-. | 0:13:08 | 0:13:09 | |
-Subtitles | 0:13:13 | 0:13:13 | |
-Subtitles - -Subtitles | 0:13:13 | 0:13:15 | |
-Welcome back -to the Glansevern Food Festival. | 0:13:16 | 0:13:18 | |
-Given the economic climate... | 0:13:19 | 0:13:21 | |
-..some companies are having -to diversify to make a profit. | 0:13:21 | 0:13:25 | |
-I've come to Pont Farm -just outside Newtown... | 0:13:31 | 0:13:35 | |
-..to view their latest project - -food boxes. | 0:13:35 | 0:13:38 | |
-Pont Farm was founded in 2007... | 0:13:38 | 0:13:41 | |
-..providing -locally-grown fruit and vegetables. | 0:13:41 | 0:13:45 | |
-Their service operates -right across Montgomeryshire. | 0:13:46 | 0:13:49 | |
-We started the box scheme -as a result of the pick-your-own. | 0:13:50 | 0:13:54 | |
-We wanted to sell it locally -and support other local businesses. | 0:13:54 | 0:13:59 | |
-We offer -four different types of boxes. | 0:13:59 | 0:14:02 | |
-A 5, 10, 15 and 20 box, -and we offer... | 0:14:02 | 0:14:05 | |
-..a local delivery service. | 0:14:06 | 0:14:08 | |
-Boxes are filled -with produce in season... | 0:14:08 | 0:14:11 | |
-..but some ingredients are staples. | 0:14:12 | 0:14:14 | |
-Potatoes, carrots, eggs and onions. | 0:14:15 | 0:14:18 | |
-Every fortnight, -they provide a treat. | 0:14:18 | 0:14:21 | |
-We have locally-made cakes, -jams which my mother-in-law makes... | 0:14:21 | 0:14:26 | |
-..and honey from Newtown as well. | 0:14:26 | 0:14:28 | |
-We're in the strawberry polytunnel, -but you have other things too. | 0:14:31 | 0:14:35 | |
-Yes, we have -runner beans and raspberries. | 0:14:36 | 0:14:38 | |
-If you'd like to help, -I need some for the boxes. | 0:14:39 | 0:14:42 | |
-And I need some runner beans -for a recipe later on. | 0:14:42 | 0:14:45 | |
-You've got a fair few beans here, -haven't you? | 0:14:48 | 0:14:51 | |
-Yes, they've come very well -this year. They're ready to pick. | 0:14:52 | 0:14:56 | |
-Just start picking. | 0:14:56 | 0:14:58 | |
-Just start picking. - -Let's get into it then. | 0:14:58 | 0:15:00 | |
-Nothing beats the taste -of fresh beans. | 0:15:05 | 0:15:09 | |
-They're simple to grow at home. | 0:15:09 | 0:15:12 | |
-Here are the beans. Is that enough? | 0:15:15 | 0:15:17 | |
-Here are the beans. Is that enough? - -Yes, thanks. | 0:15:17 | 0:15:19 | |
-There's a few more here. | 0:15:19 | 0:15:22 | |
-This is a family-run business -with everyone lending a hand. | 0:15:22 | 0:15:26 | |
-Do you like helping Mam and Dad? | 0:15:27 | 0:15:29 | |
-Do you like helping Mam and Dad? - -Yes, I like working with them. | 0:15:29 | 0:15:32 | |
-Do you prefer it inside or outside? | 0:15:32 | 0:15:34 | |
-Do you prefer it inside or outside? - -Inside. | 0:15:34 | 0:15:35 | |
-It's better than being in the rain. | 0:15:36 | 0:15:37 | |
-It's better than being in the rain. - -Yes, it is, Dudley. | 0:15:37 | 0:15:39 | |
-These -are to go in the boxes, please. | 0:15:43 | 0:15:45 | |
-What are these? | 0:15:45 | 0:15:47 | |
-What are these? - -These are the treat for this week. | 0:15:47 | 0:15:49 | |
-Berriew apple juice, -courtesy of Gerald Davies. | 0:15:49 | 0:15:52 | |
-Put them in the boxes, boys. -Take a bottle each. | 0:15:52 | 0:15:56 | |
-I'd be delighted to receive -a box like this every week. | 0:15:56 | 0:16:00 | |
-They look fantastic. | 0:16:00 | 0:16:02 | |
-Back to the festival, and it's time -to taste the fare once again. | 0:16:06 | 0:16:11 | |
-I love chocolate, and the -Narna's company from Aberystwyth... | 0:16:11 | 0:16:15 | |
-..produces some of the best here. | 0:16:16 | 0:16:18 | |
-Delicious. Thanks. | 0:16:20 | 0:16:21 | |
-I wonder how the Pont Farm family... | 0:16:21 | 0:16:24 | |
-..are getting along -selling their beans? | 0:16:25 | 0:16:28 | |
-We sold all the beans you picked. | 0:16:28 | 0:16:30 | |
-We sold all the beans you picked. - -A lot of work went into those. | 0:16:30 | 0:16:32 | |
-What else have you got left? | 0:16:32 | 0:16:34 | |
-Cauliflowers, cabbages -and some tomatoes. | 0:16:35 | 0:16:38 | |
-We'll be busy tonight picking. | 0:16:38 | 0:16:40 | |
-Look what I've found - -home-made biscuits. | 0:16:44 | 0:16:47 | |
-They look delicious. | 0:16:47 | 0:16:49 | |
-Mm, banana. Very tasty. | 0:16:52 | 0:16:54 | |
-By the way, -these are nutritious biscuits... | 0:16:55 | 0:16:59 | |
-..for dogs, not for us. | 0:16:59 | 0:17:01 | |
-But they're incredibly tasty. | 0:17:01 | 0:17:03 | |
-I hope I won't feel ruff -in the morning! | 0:17:03 | 0:17:07 | |
-As you know, -when I visit food festivals... | 0:17:15 | 0:17:18 | |
-..I like finding produce -that's a little different... | 0:17:18 | 0:17:21 | |
-..and giving some of the visitors -a taste test. | 0:17:22 | 0:17:24 | |
-I've bumped into someone -I've known for a while. | 0:17:25 | 0:17:28 | |
-She's quite a character -and someone who likes food. | 0:17:28 | 0:17:31 | |
-Beryl Vaughan, how are you? | 0:17:32 | 0:17:33 | |
-Beryl Vaughan, how are you? - -Very well. How are you? | 0:17:33 | 0:17:35 | |
-I'm very well. This festival -is a success once again. | 0:17:35 | 0:17:38 | |
-It's been a wonderful day. | 0:17:38 | 0:17:40 | |
-What have you been doing here today? | 0:17:41 | 0:17:42 | |
-What have you been doing here today? - -I've been wandering around... | 0:17:42 | 0:17:44 | |
-..trying some of the produce... | 0:17:45 | 0:17:47 | |
-..and giving products -a bit of a plug. | 0:17:47 | 0:17:50 | |
-There are -so many wonderful things here. | 0:17:51 | 0:17:53 | |
-We have some special ice cream here. | 0:17:53 | 0:17:56 | |
-Try it -and tell me what flavour it is. | 0:17:56 | 0:17:59 | |
-It contains some kind of alcohol. | 0:18:01 | 0:18:05 | |
-But I can't tell you what. | 0:18:05 | 0:18:07 | |
-I don't think there's alcohol in it. -It's cappuccino flavour. | 0:18:07 | 0:18:11 | |
-It has a strong taste. | 0:18:11 | 0:18:12 | |
-It has a strong taste. - -Yes, it does taste of coffee. | 0:18:12 | 0:18:15 | |
-Any idea what it is? | 0:18:18 | 0:18:19 | |
-Any idea what it is? - -There's a hint of lemon in it. | 0:18:19 | 0:18:23 | |
-There isn't any lemon in it. -It's Greek yogurt. | 0:18:23 | 0:18:26 | |
-That's where the sharp taste -comes from. | 0:18:26 | 0:18:29 | |
-It's mixed with honey, -so it's nice and light. | 0:18:29 | 0:18:33 | |
-Wonderful! | 0:18:33 | 0:18:35 | |
-I'm off for a coffee. -I'll catch up with you later. | 0:18:35 | 0:18:39 | |
-Thank you, Dudley, and thanks -for coming to this special place. | 0:18:39 | 0:18:43 | |
-It's a pleasure coming here. | 0:18:43 | 0:18:45 | |
-It's time for another recipe. | 0:18:46 | 0:18:48 | |
-As you know, -I like cooking for other people. | 0:18:48 | 0:18:51 | |
-My next guest is familiar to us all. | 0:18:51 | 0:18:54 | |
-He's a naturalist, he likes birds -and he's quite a glutton. | 0:18:54 | 0:18:58 | |
-It's Iolo Williams, of course! | 0:18:59 | 0:19:01 | |
-Welcome to my al fresco kitchen. | 0:19:06 | 0:19:09 | |
-It's the prettiest kitchen -I've ever seen. | 0:19:10 | 0:19:12 | |
-It's in a beautiful setting. | 0:19:13 | 0:19:16 | |
-This is Welsh lamb. | 0:19:16 | 0:19:18 | |
-It's not a full leg of lamb... | 0:19:18 | 0:19:21 | |
-..because the shank and a couple -of steaks have been cut off. | 0:19:21 | 0:19:25 | |
-We're going to open it up and it's -a great way of cooking meat quickly. | 0:19:25 | 0:19:31 | |
-I've been living here for 20 years. -You'll find nowhere better. | 0:19:32 | 0:19:37 | |
-Montgomeryshire's well known -for its landscape... | 0:19:37 | 0:19:40 | |
-..but the people are just as lovely. | 0:19:41 | 0:19:44 | |
-The only way I'll leave here -is in a box. | 0:19:44 | 0:19:46 | |
-To accompany the lamb, -some finely chopped rosemary. | 0:19:46 | 0:19:50 | |
-If I'm at home with my sons, -we'll have an omelette or... | 0:19:53 | 0:19:57 | |
-Omelette? | 0:19:57 | 0:19:58 | |
-Omelette? - -Yes, an omelette... | 0:19:58 | 0:20:01 | |
-..or beans on toast - -something quick. | 0:20:01 | 0:20:04 | |
-Sprinkle fresh coriander and finely -chopped chilli over the meat... | 0:20:06 | 0:20:11 | |
-..and grate some lemon peel -and a garlic clove over the top. | 0:20:12 | 0:20:17 | |
-Add some dried harissa powder -to enhance the flavour. | 0:20:18 | 0:20:21 | |
-It smells wonderful. | 0:20:24 | 0:20:26 | |
-Add a small touch of olive oil -on top... | 0:20:27 | 0:20:30 | |
-..and the juice of half a lemon... | 0:20:30 | 0:20:33 | |
-..on this side. | 0:20:33 | 0:20:36 | |
-The rest goes over the other side. | 0:20:36 | 0:20:39 | |
-What's the most unusual thing -you've had to eat on your travels? | 0:20:39 | 0:20:45 | |
-It was around 1988... | 0:20:45 | 0:20:49 | |
-..and I was on a research trip to -the Tuamotou Islands in the Pacific. | 0:20:49 | 0:20:54 | |
-I lived with fishermen out there -who would eat boobies. | 0:20:54 | 0:20:59 | |
-A bird similar to a sea fowl. | 0:20:59 | 0:21:01 | |
-I know a lot of men who eat boobies! | 0:21:01 | 0:21:02 | |
-I know a lot of men who eat boobies! - -They were blue-footed boobies. | 0:21:02 | 0:21:05 | |
-They were seabirds -and weren't at all tasty. | 0:21:05 | 0:21:08 | |
-The meat was very salty. | 0:21:09 | 0:21:11 | |
-Ideally, we'd let this marinade -for a couple of hours... | 0:21:12 | 0:21:16 | |
-..but since you like your food... | 0:21:16 | 0:21:17 | |
-..but since you like your food... - -And I'm starving! | 0:21:17 | 0:21:19 | |
-I'm going to barbecue it -for 20 minutes each side... | 0:21:21 | 0:21:24 | |
-..while I prepare the sauce. | 0:21:26 | 0:21:28 | |
-First of all, finely chop some mint. | 0:21:28 | 0:21:31 | |
-What do you eat on your travels? | 0:21:32 | 0:21:35 | |
-Usually, -I'm out for most of the day... | 0:21:35 | 0:21:37 | |
-..so if I find something -I know I can eat, I'll eat it. | 0:21:37 | 0:21:40 | |
-Wood sorrel is a type of clover -which grows in trees. | 0:21:41 | 0:21:44 | |
-The leaves are very tasty. | 0:21:45 | 0:21:47 | |
-If you haven't eaten for a while, -they keep you going. | 0:21:47 | 0:21:51 | |
-When I was younger, I'd go fishing -and cook whatever I caught outdoors. | 0:21:51 | 0:21:56 | |
-I'd put it in foil, build a fire. | 0:21:56 | 0:22:00 | |
-Cook it in the fire for about -three minutes and eat it fresh. | 0:22:00 | 0:22:05 | |
-Finely chop some chilli. | 0:22:07 | 0:22:08 | |
-I'm going to use some of this honey. -Have you seen this before? | 0:22:10 | 0:22:14 | |
-Yes, Hilltop Honey comes from -Newtown. Sheila's husband makes it. | 0:22:14 | 0:22:19 | |
-It says on the front, -"Made by Sheila's husband." | 0:22:19 | 0:22:23 | |
-Add a generous tablespoon -of honey... | 0:22:23 | 0:22:26 | |
-..a large spoonful of Greek yogurt -and mix well and leave to blend. | 0:22:28 | 0:22:32 | |
-Don't forget to turn the meat -after 20 minutes and wait eagerly. | 0:22:38 | 0:22:43 | |
-And there we go - -a simple recipe using Welsh produce. | 0:22:48 | 0:22:52 | |
-Serve with spicy yogurt sauce... | 0:22:52 | 0:22:55 | |
-..and green beans -coated in French dressing. | 0:22:55 | 0:22:59 | |
-Look at that! | 0:23:01 | 0:23:02 | |
-That's delicious. | 0:23:06 | 0:23:08 | |
-What's nice is after a while... | 0:23:09 | 0:23:11 | |
-..the chilli flavour kicks in. | 0:23:11 | 0:23:14 | |
-It's lovely. | 0:23:14 | 0:23:16 | |
-It's great meat too. | 0:23:16 | 0:23:18 | |
-Delicious. | 0:23:19 | 0:23:20 | |
-I've been suitably impressed at the -Welsh Food Festival in Glansevern. | 0:23:24 | 0:23:29 | |
-The quality of the produce -has been outstanding. | 0:23:29 | 0:23:32 | |
-Next time, we head to Mold -for the local food festival. | 0:23:33 | 0:23:36 | |
-I hope you tune in. -Until then, goodbye. | 0:23:36 | 0:23:39 | |
-S4C Subtitles by Adnod Cyf. | 0:23:52 | 0:23:54 | |
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