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0:00:00 > 0:00:03- I'm on my way - to the Lampeter Food Festival.
0:00:03 > 0:00:05- We're in for a feast.
0:00:08 > 0:00:10- Subtitles
0:00:19 > 0:00:21- Subtitles
0:00:31 > 0:00:36- The first festival was held 15 years - ago with a small number of stalls.
0:00:36 > 0:00:38- There are over 80 here today.
0:00:45 > 0:00:48- The show is held - on the university campus...
0:00:48 > 0:00:51- ..and is organized by volunteers.
0:00:53 > 0:00:56- The festival looks wonderful - and it's bustling.
0:00:57 > 0:01:00- Is it difficult - to get people to exhibit here?
0:01:00 > 0:01:02- No, not at all.
0:01:02 > 0:01:06- People want to come to Lampeter - because it's an established show.
0:01:07 > 0:01:10- It's well known - and producers want to be part of it.
0:01:11 > 0:01:13- Wales is awash with food festivals.
0:01:14 > 0:01:16- Is it a challenge for organizers?
0:01:16 > 0:01:20- Yes, it is, but this festival - is held on the same day each year.
0:01:21 > 0:01:23- We stick to a designated day.
0:01:25 > 0:01:29- It's my great pleasure - to open this show.
0:01:29 > 0:01:32- It's so important - to support this area.
0:01:32 > 0:01:36- Sara, you opened the show - and you've also been cooking.
0:01:36 > 0:01:40- Yes, I've been busy this morning. - There's so much to see.
0:01:40 > 0:01:43- The sun is shining - and Lampeter is bustling.
0:01:44 > 0:01:47- Do you think it's important - to have local festivals?
0:01:48 > 0:01:52- Vitally important. There's a wealth - of produce on offer in this area.
0:01:52 > 0:01:55- Once you know where to look, - you'll find it all here.
0:01:56 > 0:02:01- Meat, and fish caught in - Cardigan Bay, cheese and vegetables.
0:02:01 > 0:02:06- Cooking is one of my passions - and between school and university...
0:02:07 > 0:02:10- ..I completed a cookery course - in London.
0:02:10 > 0:02:13- It was a special gift - from my grandmother.
0:02:13 > 0:02:16- I don't claim to be a great cook...
0:02:16 > 0:02:19- ..but what it gave me - was confidence.
0:02:19 > 0:02:24- The course taught me - how to cook in an organized manner.
0:02:25 > 0:02:28- Have you had a chance - to walk around yet?
0:02:28 > 0:02:32- I've seen some of it - but there's plenty more to see.
0:02:32 > 0:02:36- I'm about to wander around. I might - see you later. Enjoy the show.
0:02:38 > 0:02:40- The Lampeter Food Festival...
0:02:40 > 0:02:43- ..attracts stallholders - from near and far.
0:02:43 > 0:02:45- John is from Teifi Farmhouse Cheese.
0:02:45 > 0:02:47- John is from Teifi Farmhouse Cheese.- - Hello, Dudley.
0:02:47 > 0:02:49- Since my last visit to the farm...
0:02:50 > 0:02:53- ..as well as their cheese, - they now produce spirits.
0:02:54 > 0:03:00- The distillery is a recent addition - to John Savage's farm in Llandysul.
0:03:00 > 0:03:04- The family - is passionate about organic produce.
0:03:04 > 0:03:07- Why did you establish the business?
0:03:07 > 0:03:11- Dad's been making cheese in Wales - for years.
0:03:13 > 0:03:18- He's very enthusiastic - about organic produce.
0:03:18 > 0:03:20- What does Da Mhile mean?
0:03:21 > 0:03:24- It comes from Gaelic - and means two thousand.
0:03:24 > 0:03:27- It represents the year...
0:03:27 > 0:03:31- ..my father produced the first - bottle of organic whisky...
0:03:31 > 0:03:35- ..in the world.
0:03:35 > 0:03:39- This is the farmhouse's new product - - an orange liqueur.
0:03:39 > 0:03:42- What is so remarkable about it?
0:03:43 > 0:03:46- It's the first orange liqueur - to be produced...
0:03:46 > 0:03:52- ..from organic oranges - organic coffee and organic sugar.
0:03:52 > 0:03:54- All the ingredients are organic.
0:03:55 > 0:03:59- The other main ingredient - is organic barley...
0:03:59 > 0:04:03- ..that has been farmed - in Abercych...
0:04:03 > 0:04:06- ..which is ten miles away from here.
0:04:06 > 0:04:10- So you use the barley - to make the spirit, do you?
0:04:11 > 0:04:13- Yes, we make it from the barley.
0:04:13 > 0:04:18- The spirit is distilled to 98%.
0:04:18 > 0:04:22- We use water - from the farmhouse's well...
0:04:22 > 0:04:24- ..organic oranges...
0:04:25 > 0:04:28- ..organic coffee - and organic sugar...
0:04:28 > 0:04:31- ..to make this new product.
0:04:31 > 0:04:36- It's a similar tasting spirit - to Cointreau, Grand Marnier...
0:04:36 > 0:04:38- ..or orange liqueur, isn't it?
0:04:39 > 0:04:42- Yes, but the quality of this - is so much better.
0:04:42 > 0:04:45- Because it's organic, of course.
0:04:49 > 0:04:53- The fire is kept burning - using wood from John's organic farm.
0:04:54 > 0:04:56- What else would you expect?
0:05:00 > 0:05:01- What's in this cask?
0:05:01 > 0:05:03- What's in this cask?- - Orange liqueur.
0:05:03 > 0:05:04- Can I take a look inside?
0:05:04 > 0:05:06- Can I take a look inside?- - Yes. Take in the aroma.
0:05:10 > 0:05:12- It smells lovely.
0:05:12 > 0:05:16- The oranges are cut in half...
0:05:16 > 0:05:19- ..and left to soak, aren't they?
0:05:19 > 0:05:22- Yes, we use the whole orange, - including the peel.
0:05:23 > 0:05:25- To make it more flavoursome.
0:05:25 > 0:05:28- How long does it distil?
0:05:28 > 0:05:30- A couple of months.
0:05:30 > 0:05:31- Can I try some?
0:05:31 > 0:05:33- Can I try some?- - Of course.
0:05:40 > 0:05:42- Thank you.
0:05:43 > 0:05:45- Cheers. It smells good.
0:05:51 > 0:05:53- What do you think of it, Dudley?
0:05:54 > 0:05:56- It has plenty of flavour - but isn't too sweet.
0:05:57 > 0:05:58- Other liqueurs are very sweet.
0:05:58 > 0:06:00- Other liqueurs are very sweet.- - True.
0:06:00 > 0:06:03- I can taste the coffee too. - Very nice.
0:06:03 > 0:06:07- It's just the thing - for a recipe I'll be making later.
0:06:14 > 0:06:19- Home-made pate is hard to beat - and Romy Cuisine has perfected it.
0:06:20 > 0:06:21- C'est nouveau?
0:06:21 > 0:06:23- C'est nouveau?- - Yes, a new one.
0:06:26 > 0:06:28- Tres, tres bon.
0:06:30 > 0:06:32- How are the cakes selling?
0:06:32 > 0:06:35- How are the cakes selling?- - Very good. People like cakes.
0:06:35 > 0:06:37- It's been chock-a-block here.
0:06:37 > 0:06:40- Yes, - and the town is chock-a-block too.
0:06:43 > 0:06:43- Are you enjoying the festival?
0:06:43 > 0:06:45- Are you enjoying the festival?- - Yes, it's wonderful.
0:06:45 > 0:06:48- There are so many different stalls.
0:06:48 > 0:06:53- As friends, we've been coming to the - food festival for a number of years.
0:06:53 > 0:06:56- It's an opportunity - for us all to meet up and enjoy.
0:07:00 > 0:07:05- Here you'll find quality beers at - the Pen-lon Cottage Brewery stand.
0:07:05 > 0:07:06- It's 5.6%.
0:07:06 > 0:07:08- It's 5.6%.- - That's why I'm having a small one!
0:07:12 > 0:07:14- Since I'm in Lampeter...
0:07:14 > 0:07:19- ..I thought I'd catch up with an - old friend and prepare him a meal.
0:07:19 > 0:07:21- It's none other than Gary Slaymaker.
0:07:25 > 0:07:29- It's probably around 20 years - since I last cooked for you.
0:07:29 > 0:07:31- Yes, at the Heno studios in Swansea.
0:07:31 > 0:07:34- Yes, at the Heno studios in Swansea.- - When TV was black and white!
0:07:35 > 0:07:38- What I have here - is belly pork and the bones.
0:07:38 > 0:07:41- I'm going to slow cook it - in the oven.
0:07:41 > 0:07:43- Place the belly pork in a pan.
0:07:45 > 0:07:48- Place the bones on top - and add seasoning...
0:07:48 > 0:07:50- ..but not too much.
0:07:51 > 0:07:53- How much cooking - do you do these days?
0:07:53 > 0:07:57- As much as I can, really. - My weekends are usually free.
0:07:58 > 0:08:00- I'm someone who likes slow cooking.
0:08:01 > 0:08:05- I like food - that's taken a long time to cook.
0:08:05 > 0:08:10- Alternatively, I like food which - takes a matter of minutes to cook.
0:08:10 > 0:08:12- Chinese food cooks in a flash.
0:08:13 > 0:08:16- Preparation is the hardest task - in Chinese cookery.
0:08:17 > 0:08:18- All ingredients have to be chopped.
0:08:18 > 0:08:21- All ingredients have to be chopped.- - You're a renowned film critic.
0:08:22 > 0:08:24- Do you still review films?
0:08:24 > 0:08:27- Not so much any more - because I've moved on.
0:08:27 > 0:08:29- It's funny how things change.
0:08:30 > 0:08:33- I have another string to my bow, - as they say.
0:08:33 > 0:08:38- I've spent the last few years - working as a stand-up comedian.
0:08:38 > 0:08:40- I'm still asked to review films...
0:08:40 > 0:08:43- ..because that's how - I made a name for myself.
0:08:43 > 0:08:46- I've added carrots and fennel - to the pot.
0:08:47 > 0:08:49- Fennel goes well with pork.
0:08:49 > 0:08:52- To that I'm going to add - half a whole garlic.
0:08:55 > 0:08:58- A touch of celery too.
0:08:58 > 0:09:02- Large chunks, then adding - star anise and a bay leaf.
0:09:04 > 0:09:07- Cut it up and add some thyme.
0:09:07 > 0:09:10- A splash of - Riesling white wine...
0:09:10 > 0:09:15- ..then place it in the oven and cook - on a 180-degree heat for four hours.
0:09:17 > 0:09:23- Add the chopped carrots - to salted boiling water...
0:09:23 > 0:09:25- ..then cook them on a fast boil.
0:09:25 > 0:09:29- While they're boiling, - chop up the cabbage.
0:09:31 > 0:09:33- When cooking pork...
0:09:33 > 0:09:37- ..apples are often used as an - accompaniment but we're using pear.
0:09:37 > 0:09:40- Slice into equal pieces...
0:09:40 > 0:09:45- ..remove the seeds and fry in butter - on a low heat, but don't burn them.
0:09:46 > 0:09:51- The meat has been cooked for four - hours and been left to cool down.
0:09:51 > 0:09:53- I've allowed the meat to cool.
0:09:54 > 0:09:58- I've already made gravy - from the stock I kept.
0:09:58 > 0:10:02- I've weighted it down and it's - been left in the fridge overnight.
0:10:04 > 0:10:08- Remove the skin carefully and slice.
0:10:09 > 0:10:11- The frying pan is still hot...
0:10:12 > 0:10:15- ..so place the fatty side down - first of all.
0:10:16 > 0:10:18- So the pan is dry?
0:10:18 > 0:10:21- Yes, there's plenty of fat - from the meat.
0:10:22 > 0:10:25- Return the pork to the oven - for a further 10 minutes to brown.
0:10:26 > 0:10:27- Take the carrots.
0:10:28 > 0:10:32- Once they're cooked, liquidize them - with cream and butter.
0:10:34 > 0:10:39- Reduce the stock and add parsley and - cream to the cabbage, then serve.
0:10:41 > 0:10:44- Will Gary approve?
0:10:56 > 0:10:58- That's delicious.
0:10:58 > 0:10:59- The pork is tender.
0:10:59 > 0:11:02- The pork is tender.- - The pork melts in the mouth.
0:11:02 > 0:11:07- It's been great to see you. - Enjoy the meal. Have some wine too.
0:11:10 > 0:11:11- .
0:11:13 > 0:11:13- Subtitles
0:11:13 > 0:11:15- Subtitles- - Subtitles
0:11:16 > 0:11:19- Welcome back - to the Lampeter Food Festival.
0:11:19 > 0:11:22- There are more than - 80 stallholders exhibiting.
0:11:23 > 0:11:25- Siwgr Eisin is just one of them.
0:11:25 > 0:11:27- I took a look behind the scenes.
0:11:28 > 0:11:32- Located in Narberth, - adjacent to the Farmers Arms...
0:11:32 > 0:11:35- ..you'll find Siwgr Eisin.
0:11:36 > 0:11:40- It's a shop which sells cakes - for all occasions...
0:11:40 > 0:11:42- ..baked by Manon Rees.
0:11:43 > 0:11:47- The festival is almost here - which means lots of preparation.
0:11:48 > 0:11:50- What kind of things - will you exhibit?
0:11:51 > 0:11:55- Cupcakes, bara brith, - sponges, chocolate slices...
0:11:56 > 0:11:57- ..and coconut ice.
0:11:58 > 0:12:01- When did your passion - for baking take hold?
0:12:01 > 0:12:04- I was a chef for ten years - before opening the shop.
0:12:04 > 0:12:07- I worked in Cardiff for a year.
0:12:08 > 0:12:11- My interest began - when I left school.
0:12:11 > 0:12:14- You have a cake here. - What will you do with it?
0:12:15 > 0:12:17- It's a birthday cake - that is a special order.
0:12:18 > 0:12:19- It needs to be iced and decorated.
0:12:19 > 0:12:21- It needs to be iced and decorated.- - Away you go then.
0:12:27 > 0:12:29- Do you use butter in butter icing?
0:12:29 > 0:12:31- Do you use butter in butter icing?- - Yes, I do.
0:12:31 > 0:12:35- Butter icing doesn't always mean - that it's made from butter.
0:12:37 > 0:12:40- Now I'm going to roll it out.
0:12:41 > 0:12:43- The same technique as pastry making.
0:12:43 > 0:12:47- The same technique as pastry making.- - Yes, exactly the same technique.
0:12:47 > 0:12:51- Watch that you don't make a mistake. - Be careful not to slip!
0:12:56 > 0:12:58- There we are. Roll it out.
0:12:59 > 0:13:03- Then I use this gadget - called a smoother...
0:13:03 > 0:13:05- ..to smooth it over the cake.
0:13:06 > 0:13:11- Then I need to trim the sides - with a knife.
0:13:11 > 0:13:12- Do you want a go?
0:13:12 > 0:13:15- Do you want a go?- - No, it's alright, you carry on.
0:13:15 > 0:13:18- Now's the time - for you to make yourself useful.
0:13:18 > 0:13:20- Let me give it a shot then.
0:13:23 > 0:13:28- It's been a while since I did this.
0:13:30 > 0:13:34- I'm already sweating - after just squeezing the bag!
0:13:34 > 0:13:36- That's perfect, Dudley.
0:13:37 > 0:13:40- Next, I have cut out this shape.
0:13:40 > 0:13:42- Then stick it in the corner.
0:13:55 > 0:13:57- Are you sure she's 21?
0:13:57 > 0:13:59- Are you sure she's 21?- - I hope she is!
0:13:59 > 0:14:03- I'm going to let you - carry on with your work.
0:14:03 > 0:14:06- I'm going to buy a cream cake - on my way out...
0:14:06 > 0:14:08- ..then I'll see you at the show.
0:14:08 > 0:14:10- Brilliant. See you there.
0:14:10 > 0:14:11- Thank you. Bye-bye.
0:14:15 > 0:14:18- I've been - looking forward to this all day.
0:14:22 > 0:14:23- Great.
0:14:38 > 0:14:42- I've made my way to Manon's stall, - Siwgr Eisin.
0:14:43 > 0:14:46- You have a bit of everything here - but no fresh cream.
0:14:47 > 0:14:48- None today, no.
0:14:48 > 0:14:50- None today, no.- - That eclair was delicious.
0:14:50 > 0:14:53- What shall I try? - You don't skimp on the portions.
0:14:54 > 0:14:56- No, we don't skimp at all.
0:14:56 > 0:14:58- Let me try this.
0:14:59 > 0:15:01- It's nice and soft.
0:15:03 > 0:15:06- Lovely.
0:15:06 > 0:15:10- Last time, Pwllheli Sailing Club - members took the taste test.
0:15:10 > 0:15:14- Today it's members - of Ceredigion's YFC.
0:15:15 > 0:15:17- How are your taste buds, Emyr?
0:15:18 > 0:15:21- We all like food, - so we should do well.
0:15:21 > 0:15:22- Gwennan?
0:15:22 > 0:15:25- Gwennan?- - I'm used to plain food.
0:15:25 > 0:15:26- Heilin?
0:15:26 > 0:15:28- I like my food...
0:15:29 > 0:15:31- ..but I'm not too sure about that.
0:15:31 > 0:15:34- We'll find out in a moment. - Masks on first.
0:15:35 > 0:15:36- Put your hand out, Emyr.
0:15:37 > 0:15:38- You try that one.
0:15:39 > 0:15:42- You can have that, Gwennan. - Don't eat it all at once.
0:15:43 > 0:15:45- Give us your hand, Heilin. Emyr?
0:15:45 > 0:15:48- I hope this isn't - one of your recipes.
0:15:49 > 0:15:52- It's not very nice. - There's chilli in it.
0:15:52 > 0:15:55- It's not like Mam-gu's Welsh cakes.
0:15:55 > 0:15:57- It's not like Mam-gu's Welsh cakes.- - I don't like that at all.
0:15:57 > 0:16:01- It tastes - like a stale old pancake.
0:16:01 > 0:16:06- I can tell you the first one - contained chickpeas and harissa.
0:16:06 > 0:16:08- Chickpeas? Eurgh!
0:16:10 > 0:16:14- I can taste the chocolate - and there's some spice.
0:16:14 > 0:16:16- It's sweeter.
0:16:16 > 0:16:19- It's sweeter.- - Sweet, just the way I like it.
0:16:19 > 0:16:21- Don't ask me what's in it, though.
0:16:22 > 0:16:26- I'll tell you what's in it. - Chocolate and a bit of chilli.
0:16:28 > 0:16:30- I might make cooks out of you yet.
0:16:30 > 0:16:32- It just goes to show...
0:16:32 > 0:16:36- ..that a simple recipe can - incorporate different flavours.
0:16:36 > 0:16:38- Simply Welsh Cakes - are known for just that.
0:16:39 > 0:16:43- Situated a stone's throw away - is the Ty Mawr Country House...
0:16:43 > 0:16:48- ..where chef Geraint Morgan - is busy making a name for himself.
0:16:51 > 0:16:53- What are you making, Geraint?
0:16:54 > 0:16:57- Local lamb, sweetcorn puree...
0:16:57 > 0:17:00- ..cherry jelly and jus.
0:17:00 > 0:17:03- I'm making popcorn - with the sweetcorn too.
0:17:03 > 0:17:06- Firstly remove the stones - from the cherries.
0:17:07 > 0:17:10- Cherries are in season - at the moment...
0:17:10 > 0:17:14- ..but if they weren't, - what else could you use instead?
0:17:14 > 0:17:18- Cauliflower, broccoli - or anything for the tempura.
0:17:18 > 0:17:21- So you're - preparing the cherries two ways?
0:17:21 > 0:17:24- You're using them for the tempura?
0:17:24 > 0:17:26- Yes, and for the jelly too.
0:17:26 > 0:17:28- Add water.
0:17:35 > 0:17:37- Do you bring it to the boil?
0:17:37 > 0:17:41- Yes, allow them to boil - and reduce down.
0:17:41 > 0:17:43- Then it's ready to set.
0:17:44 > 0:17:46- What's the next step?
0:17:46 > 0:17:48- This is belly of lamb.
0:17:48 > 0:17:52- The cheaper cuts - always contain the most flavour.
0:17:52 > 0:17:55- Yes, there's plenty of fat in it. - It's delicious.
0:17:55 > 0:17:59- I'm using rosemary and thyme - to enhance the flavour.
0:18:00 > 0:18:03- Rosemary is one of those herbs...
0:18:03 > 0:18:05- ..that provides a strong flavour.
0:18:08 > 0:18:11- So now you're creating - a bon-bon shape.
0:18:12 > 0:18:16- I always think of bon-bons - as a sweet with sherbet inside!
0:18:18 > 0:18:22- Roll the bon-bon in flour, egg - and breadcrumbs then deep fry it.
0:18:28 > 0:18:32- Roll the meat in cling film - before immersing in hot water.
0:18:33 > 0:18:36- For the puree, - liquidize the sweetcorn with milk.
0:18:38 > 0:18:40- What will you do with the cherries?
0:18:41 > 0:18:42- I've made a batter for them.
0:18:42 > 0:18:44- I've made a batter for them.- - What kind of batter?
0:18:44 > 0:18:45- Tempura.
0:18:45 > 0:18:47- Tempura.- - Nice and crispy.
0:18:47 > 0:18:49- That's it, the meat is ready.
0:18:50 > 0:18:53- It ensures the meat - is always cooked to perfection.
0:18:54 > 0:18:56- So now you're browning the meat.
0:18:56 > 0:18:59- Yes, it's called - the maillard reaction.
0:19:00 > 0:19:02- It's important to season the meat.
0:19:02 > 0:19:03- Yes, for taste.
0:19:07 > 0:19:09- It's ready.
0:19:11 > 0:19:13- Slice the meat and serve.
0:19:17 > 0:19:19- I can't wait!
0:19:22 > 0:19:26- I always say that the food - should look as good as it tastes.
0:19:26 > 0:19:29- This plate - is as pretty as a picture.
0:19:29 > 0:19:32- The proof of the pudding - is in the eating.
0:19:40 > 0:19:41- Delicious!
0:19:46 > 0:19:49- Reverend Matthew Hill, - you're the college chaplain.
0:19:49 > 0:19:52- The food festival - is in your back garden.
0:19:52 > 0:19:54- Are you hungry?
0:19:54 > 0:19:55- Yes, I am.
0:19:55 > 0:19:58- Yes, I am.- - I have just the dish. Come with me.
0:20:01 > 0:20:06- I'm making a classic dish since - we're in such a historic setting.
0:20:07 > 0:20:09- Duck a l'orange.
0:20:09 > 0:20:13- The skin contains all the fat, - so it will baste the meat.
0:20:13 > 0:20:16- Firstly I'm going to score the skin.
0:20:19 > 0:20:22- It's important - that you season the meat...
0:20:23 > 0:20:26- ..before putting it skin side down - into a frying pan.
0:20:26 > 0:20:29- It browns and bastes itself.
0:20:29 > 0:20:30- This is a historic college.
0:20:30 > 0:20:34- This is a historic college.- - Yes, it's a hidden treasure.
0:20:34 > 0:20:39- It was the first institution in - Wales to provide higher education.
0:20:39 > 0:20:43- Everyone is welcome - to visit the campus...
0:20:43 > 0:20:47- ..to see - what the university has to offer.
0:20:47 > 0:20:50- To provide more flavour, - we're adding garlic.
0:20:51 > 0:20:53- Add it to the frying pan...
0:20:53 > 0:20:56- ..along with some fresh thyme.
0:20:56 > 0:20:59- When the meat has browned, - turn it over. Look at that.
0:21:00 > 0:21:01- It's perfect.
0:21:02 > 0:21:04- For more flavour, - grate some orange zest.
0:21:04 > 0:21:08- Remove the pith - and cut into segments.
0:21:10 > 0:21:13- Slice and add to the sauce.
0:21:14 > 0:21:16- Now for the vegetables.
0:21:16 > 0:21:19- These potatoes have been cooked.
0:21:19 > 0:21:23- They're referred to as - ecrase potatoes in the trade...
0:21:24 > 0:21:28- ..which means - they have been crushed.
0:21:29 > 0:21:30- Where are you from originally?
0:21:30 > 0:21:31- Where are you from originally?- - Bridgend.
0:21:31 > 0:21:37- I learnt Welsh as a second language - right here in Lampeter...
0:21:37 > 0:21:41- ..on the Wlpan course - and it was very good.
0:21:41 > 0:21:46- As the years have gone by, have you - seen a difference in people's needs?
0:21:46 > 0:21:49- To be honest, - people's needs have stayed the same.
0:21:50 > 0:21:53- They still have money worries...
0:21:54 > 0:21:57- ..and problems - with their love lives.
0:21:58 > 0:22:01- As their chaplain, - they know they can come to me...
0:22:02 > 0:22:06- ..and confide in me - about any matter.
0:22:06 > 0:22:08- Pour cream over the potatoes.
0:22:11 > 0:22:16- Cut tomatoes into slices, - de-seed them and fry them in butter.
0:22:20 > 0:22:24- Remove the meat from the heat - but let it rest before serving.
0:22:25 > 0:22:27- For the sauce...
0:22:27 > 0:22:32- ..add a splash of orange liqueur - to the frying pan and flambe.
0:22:35 > 0:22:39- There we are. The gravy - doesn't usually do that on a Sunday!
0:22:40 > 0:22:43- To finish the sauce, - add the stock and oranges.
0:22:44 > 0:22:47- Add the peas and the beans.
0:22:48 > 0:22:51- Allow them to warm through.
0:22:51 > 0:22:53- That wasn't too complicated, was it?
0:22:53 > 0:22:55- That wasn't too complicated, was it?- - It was very good.
0:22:55 > 0:22:57- Add a little sauce to the meat.
0:23:05 > 0:23:07- Delicious. Thank you.
0:23:07 > 0:23:08- Is the sauce tasty?
0:23:08 > 0:23:10- Is the sauce tasty?- - Yes, delicious.
0:23:10 > 0:23:14- Students won't only come to you - with personal problems...
0:23:14 > 0:23:16- ..they'll be coming - for cooking tips too!
0:23:17 > 0:23:18- Thank you.
0:23:19 > 0:23:21- That's all from Lampeter.
0:23:21 > 0:23:24- The next episode - comes from Glansevern.
0:23:24 > 0:23:27- Recipes can be found on the website.
0:23:27 > 0:23:29- Don't forget to shop locally.
0:23:29 > 0:23:31- Until next time, happy eating!
0:23:44 > 0:23:47- S4C Subtitles by Adnod Cyf.
0:23:47 > 0:23:48- .