Llambed Dudley

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-I'm on my way

-to the Lampeter Food Festival.

-We're in for a feast.

-Subtitles

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-The first festival was held 15 years

-ago with a small number of stalls.

-There are over 80 here today.

-The show is held

-on the university campus...

-..and is organized by volunteers.

-The festival looks wonderful

-and it's bustling.

-Is it difficult

-to get people to exhibit here?

-No, not at all.

-People want to come to Lampeter

-because it's an established show.

-It's well known

-and producers want to be part of it.

-Wales is awash with food festivals.

-Is it a challenge for organizers?

-Yes, it is, but this festival

-is held on the same day each year.

-We stick to a designated day.

-It's my great pleasure

-to open this show.

-It's so important

-to support this area.

-Sara, you opened the show

-and you've also been cooking.

-Yes, I've been busy this morning.

-There's so much to see.

-The sun is shining

-and Lampeter is bustling.

-Do you think it's important

-to have local festivals?

-Vitally important. There's a wealth

-of produce on offer in this area.

-Once you know where to look,

-you'll find it all here.

-Meat, and fish caught in

-Cardigan Bay, cheese and vegetables.

-Cooking is one of my passions

-and between school and university...

-..I completed a cookery course

-in London.

-It was a special gift

-from my grandmother.

-I don't claim to be a great cook...

-..but what it gave me

-was confidence.

-The course taught me

-how to cook in an organized manner.

-Have you had a chance

-to walk around yet?

-I've seen some of it

-but there's plenty more to see.

-I'm about to wander around. I might

-see you later. Enjoy the show.

-The Lampeter Food Festival...

-..attracts stallholders

-from near and far.

-John is from Teifi Farmhouse Cheese.

-John is from Teifi Farmhouse Cheese.

-

-Hello, Dudley.

-Since my last visit to the farm...

-..as well as their cheese,

-they now produce spirits.

-The distillery is a recent addition

-to John Savage's farm in Llandysul.

-The family

-is passionate about organic produce.

-Why did you establish the business?

-Dad's been making cheese in Wales

-for years.

-He's very enthusiastic

-about organic produce.

-What does Da Mhile mean?

-It comes from Gaelic

-and means two thousand.

-It represents the year...

-..my father produced the first

-bottle of organic whisky...

-..in the world.

-This is the farmhouse's new product

-- an orange liqueur.

-What is so remarkable about it?

-It's the first orange liqueur

-to be produced...

-..from organic oranges

-organic coffee and organic sugar.

-All the ingredients are organic.

-The other main ingredient

-is organic barley...

-..that has been farmed

-in Abercych...

-..which is ten miles away from here.

-So you use the barley

-to make the spirit, do you?

-Yes, we make it from the barley.

-The spirit is distilled to 98%.

-We use water

-from the farmhouse's well...

-..organic oranges...

-..organic coffee

-and organic sugar...

-..to make this new product.

-It's a similar tasting spirit

-to Cointreau, Grand Marnier...

-..or orange liqueur, isn't it?

-Yes, but the quality of this

-is so much better.

-Because it's organic, of course.

-The fire is kept burning

-using wood from John's organic farm.

-What else would you expect?

-What's in this cask?

-What's in this cask?

-

-Orange liqueur.

-Can I take a look inside?

-Can I take a look inside?

-

-Yes. Take in the aroma.

-It smells lovely.

-The oranges are cut in half...

-..and left to soak, aren't they?

-Yes, we use the whole orange,

-including the peel.

-To make it more flavoursome.

-How long does it distil?

-A couple of months.

-Can I try some?

-Can I try some?

-

-Of course.

-Thank you.

-Cheers. It smells good.

-What do you think of it, Dudley?

-It has plenty of flavour

-but isn't too sweet.

-Other liqueurs are very sweet.

-Other liqueurs are very sweet.

-

-True.

-I can taste the coffee too.

-Very nice.

-It's just the thing

-for a recipe I'll be making later.

-Home-made pate is hard to beat

-and Romy Cuisine has perfected it.

-C'est nouveau?

-C'est nouveau?

-

-Yes, a new one.

-Tres, tres bon.

-How are the cakes selling?

-How are the cakes selling?

-

-Very good. People like cakes.

-It's been chock-a-block here.

-Yes,

-and the town is chock-a-block too.

-Are you enjoying the festival?

-Are you enjoying the festival?

-

-Yes, it's wonderful.

-There are so many different stalls.

-As friends, we've been coming to the

-food festival for a number of years.

-It's an opportunity

-for us all to meet up and enjoy.

-Here you'll find quality beers at

-the Pen-lon Cottage Brewery stand.

-It's 5.6%.

-It's 5.6%.

-

-That's why I'm having a small one!

-Since I'm in Lampeter...

-..I thought I'd catch up with an

-old friend and prepare him a meal.

-It's none other than Gary Slaymaker.

-It's probably around 20 years

-since I last cooked for you.

-Yes, at the Heno studios in Swansea.

-Yes, at the Heno studios in Swansea.

-

-When TV was black and white!

-What I have here

-is belly pork and the bones.

-I'm going to slow cook it

-in the oven.

-Place the belly pork in a pan.

-Place the bones on top

-and add seasoning...

-..but not too much.

-How much cooking

-do you do these days?

-As much as I can, really.

-My weekends are usually free.

-I'm someone who likes slow cooking.

-I like food

-that's taken a long time to cook.

-Alternatively, I like food which

-takes a matter of minutes to cook.

-Chinese food cooks in a flash.

-Preparation is the hardest task

-in Chinese cookery.

-All ingredients have to be chopped.

-All ingredients have to be chopped.

-

-You're a renowned film critic.

-Do you still review films?

-Not so much any more

-because I've moved on.

-It's funny how things change.

-I have another string to my bow,

-as they say.

-I've spent the last few years

-working as a stand-up comedian.

-I'm still asked to review films...

-..because that's how

-I made a name for myself.

-I've added carrots and fennel

-to the pot.

-Fennel goes well with pork.

-To that I'm going to add

-half a whole garlic.

-A touch of celery too.

-Large chunks, then adding

-star anise and a bay leaf.

-Cut it up and add some thyme.

-A splash of

-Riesling white wine...

-..then place it in the oven and cook

-on a 180-degree heat for four hours.

-Add the chopped carrots

-to salted boiling water...

-..then cook them on a fast boil.

-While they're boiling,

-chop up the cabbage.

-When cooking pork...

-..apples are often used as an

-accompaniment but we're using pear.

-Slice into equal pieces...

-..remove the seeds and fry in butter

-on a low heat, but don't burn them.

-The meat has been cooked for four

-hours and been left to cool down.

-I've allowed the meat to cool.

-I've already made gravy

-from the stock I kept.

-I've weighted it down and it's

-been left in the fridge overnight.

-Remove the skin carefully and slice.

-The frying pan is still hot...

-..so place the fatty side down

-first of all.

-So the pan is dry?

-Yes, there's plenty of fat

-from the meat.

-Return the pork to the oven

-for a further 10 minutes to brown.

-Take the carrots.

-Once they're cooked, liquidize them

-with cream and butter.

-Reduce the stock and add parsley and

-cream to the cabbage, then serve.

-Will Gary approve?

-That's delicious.

-The pork is tender.

-The pork is tender.

-

-The pork melts in the mouth.

-It's been great to see you.

-Enjoy the meal. Have some wine too.

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-Subtitles

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-Subtitles

-Welcome back

-to the Lampeter Food Festival.

-There are more than

-80 stallholders exhibiting.

-Siwgr Eisin is just one of them.

-I took a look behind the scenes.

-Located in Narberth,

-adjacent to the Farmers Arms...

-..you'll find Siwgr Eisin.

-It's a shop which sells cakes

-for all occasions...

-..baked by Manon Rees.

-The festival is almost here

-which means lots of preparation.

-What kind of things

-will you exhibit?

-Cupcakes, bara brith,

-sponges, chocolate slices...

-..and coconut ice.

-When did your passion

-for baking take hold?

-I was a chef for ten years

-before opening the shop.

-I worked in Cardiff for a year.

-My interest began

-when I left school.

-You have a cake here.

-What will you do with it?

-It's a birthday cake

-that is a special order.

-It needs to be iced and decorated.

-It needs to be iced and decorated.

-

-Away you go then.

-Do you use butter in butter icing?

-Do you use butter in butter icing?

-

-Yes, I do.

-Butter icing doesn't always mean

-that it's made from butter.

-Now I'm going to roll it out.

-The same technique as pastry making.

-The same technique as pastry making.

-

-Yes, exactly the same technique.

-Watch that you don't make a mistake.

-Be careful not to slip!

-There we are. Roll it out.

-Then I use this gadget

-called a smoother...

-..to smooth it over the cake.

-Then I need to trim the sides

-with a knife.

-Do you want a go?

-Do you want a go?

-

-No, it's alright, you carry on.

-Now's the time

-for you to make yourself useful.

-Let me give it a shot then.

-It's been a while since I did this.

-I'm already sweating

-after just squeezing the bag!

-That's perfect, Dudley.

-Next, I have cut out this shape.

-Then stick it in the corner.

-Are you sure she's 21?

-Are you sure she's 21?

-

-I hope she is!

-I'm going to let you

-carry on with your work.

-I'm going to buy a cream cake

-on my way out...

-..then I'll see you at the show.

-Brilliant. See you there.

-Thank you. Bye-bye.

-I've been

-looking forward to this all day.

-Great.

-I've made my way to Manon's stall,

-Siwgr Eisin.

-You have a bit of everything here

-but no fresh cream.

-None today, no.

-None today, no.

-

-That eclair was delicious.

-What shall I try?

-You don't skimp on the portions.

-No, we don't skimp at all.

-Let me try this.

-It's nice and soft.

-Lovely.

-Last time, Pwllheli Sailing Club

-members took the taste test.

-Today it's members

-of Ceredigion's YFC.

-How are your taste buds, Emyr?

-We all like food,

-so we should do well.

-Gwennan?

-Gwennan?

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-I'm used to plain food.

-Heilin?

-I like my food...

-..but I'm not too sure about that.

-We'll find out in a moment.

-Masks on first.

-Put your hand out, Emyr.

-You try that one.

-You can have that, Gwennan.

-Don't eat it all at once.

-Give us your hand, Heilin. Emyr?

-I hope this isn't

-one of your recipes.

-It's not very nice.

-There's chilli in it.

-It's not like Mam-gu's Welsh cakes.

-It's not like Mam-gu's Welsh cakes.

-

-I don't like that at all.

-It tastes

-like a stale old pancake.

-I can tell you the first one

-contained chickpeas and harissa.

-Chickpeas? Eurgh!

-I can taste the chocolate

-and there's some spice.

-It's sweeter.

-It's sweeter.

-

-Sweet, just the way I like it.

-Don't ask me what's in it, though.

-I'll tell you what's in it.

-Chocolate and a bit of chilli.

-I might make cooks out of you yet.

-It just goes to show...

-..that a simple recipe can

-incorporate different flavours.

-Simply Welsh Cakes

-are known for just that.

-Situated a stone's throw away

-is the Ty Mawr Country House...

-..where chef Geraint Morgan

-is busy making a name for himself.

-What are you making, Geraint?

-Local lamb, sweetcorn puree...

-..cherry jelly and jus.

-I'm making popcorn

-with the sweetcorn too.

-Firstly remove the stones

-from the cherries.

-Cherries are in season

-at the moment...

-..but if they weren't,

-what else could you use instead?

-Cauliflower, broccoli

-or anything for the tempura.

-So you're

-preparing the cherries two ways?

-You're using them for the tempura?

-Yes, and for the jelly too.

-Add water.

-Do you bring it to the boil?

-Yes, allow them to boil

-and reduce down.

-Then it's ready to set.

-What's the next step?

-This is belly of lamb.

-The cheaper cuts

-always contain the most flavour.

-Yes, there's plenty of fat in it.

-It's delicious.

-I'm using rosemary and thyme

-to enhance the flavour.

-Rosemary is one of those herbs...

-..that provides a strong flavour.

-So now you're creating

-a bon-bon shape.

-I always think of bon-bons

-as a sweet with sherbet inside!

-Roll the bon-bon in flour, egg

-and breadcrumbs then deep fry it.

-Roll the meat in cling film

-before immersing in hot water.

-For the puree,

-liquidize the sweetcorn with milk.

-What will you do with the cherries?

-I've made a batter for them.

-I've made a batter for them.

-

-What kind of batter?

-Tempura.

-Tempura.

-

-Nice and crispy.

-That's it, the meat is ready.

-It ensures the meat

-is always cooked to perfection.

-So now you're browning the meat.

-Yes, it's called

-the maillard reaction.

-It's important to season the meat.

-Yes, for taste.

-It's ready.

-Slice the meat and serve.

-I can't wait!

-I always say that the food

-should look as good as it tastes.

-This plate

-is as pretty as a picture.

-The proof of the pudding

-is in the eating.

-Delicious!

-Reverend Matthew Hill,

-you're the college chaplain.

-The food festival

-is in your back garden.

-Are you hungry?

-Yes, I am.

-Yes, I am.

-

-I have just the dish. Come with me.

-I'm making a classic dish since

-we're in such a historic setting.

-Duck a l'orange.

-The skin contains all the fat,

-so it will baste the meat.

-Firstly I'm going to score the skin.

-It's important

-that you season the meat...

-..before putting it skin side down

-into a frying pan.

-It browns and bastes itself.

-This is a historic college.

-This is a historic college.

-

-Yes, it's a hidden treasure.

-It was the first institution in

-Wales to provide higher education.

-Everyone is welcome

-to visit the campus...

-..to see

-what the university has to offer.

-To provide more flavour,

-we're adding garlic.

-Add it to the frying pan...

-..along with some fresh thyme.

-When the meat has browned,

-turn it over. Look at that.

-It's perfect.

-For more flavour,

-grate some orange zest.

-Remove the pith

-and cut into segments.

-Slice and add to the sauce.

-Now for the vegetables.

-These potatoes have been cooked.

-They're referred to as

-ecrase potatoes in the trade...

-..which means

-they have been crushed.

-Where are you from originally?

-Where are you from originally?

-

-Bridgend.

-I learnt Welsh as a second language

-right here in Lampeter...

-..on the Wlpan course

-and it was very good.

-As the years have gone by, have you

-seen a difference in people's needs?

-To be honest,

-people's needs have stayed the same.

-They still have money worries...

-..and problems

-with their love lives.

-As their chaplain,

-they know they can come to me...

-..and confide in me

-about any matter.

-Pour cream over the potatoes.

-Cut tomatoes into slices,

-de-seed them and fry them in butter.

-Remove the meat from the heat

-but let it rest before serving.

-For the sauce...

-..add a splash of orange liqueur

-to the frying pan and flambe.

-There we are. The gravy

-doesn't usually do that on a Sunday!

-To finish the sauce,

-add the stock and oranges.

-Add the peas and the beans.

-Allow them to warm through.

-That wasn't too complicated, was it?

-That wasn't too complicated, was it?

-

-It was very good.

-Add a little sauce to the meat.

-Delicious. Thank you.

-Is the sauce tasty?

-Is the sauce tasty?

-

-Yes, delicious.

-Students won't only come to you

-with personal problems...

-..they'll be coming

-for cooking tips too!

-Thank you.

-That's all from Lampeter.

-The next episode

-comes from Glansevern.

-Recipes can be found on the website.

-Don't forget to shop locally.

-Until next time, happy eating!

-S4C Subtitles by Adnod Cyf.

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