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0:00:00 > 0:00:05- I've travelled all the way to the - Lleyn Peninsula for a special event.
0:00:05 > 0:00:07- The Llyn Land and Seafood Festival.
0:00:07 > 0:00:10- I'm ready for the feast, are you?
0:00:10 > 0:00:12- Subtitles
0:00:17 > 0:00:19- Subtitles
0:00:27 > 0:00:29- Subtitles
0:00:33 > 0:00:38- Situated between land and sea is - one of Wales' most idyllic settings.
0:00:38 > 0:00:40- It is an area of natural beauty...
0:00:40 > 0:00:44- ..attracting many - to the charm of rural living.
0:00:45 > 0:00:47- But that's not why I'm here.
0:00:47 > 0:00:50- There's a food festival - over at the marina.
0:00:50 > 0:00:52- That's where I want to be.
0:01:04 > 0:01:09- The food festival is situated - waterside at Hafan Pwllheli.
0:01:09 > 0:01:11- More than 30 food producers...
0:01:11 > 0:01:15- ..will be catering - for the 4,000 expected visitors.
0:01:19 > 0:01:24- Mike Parry is the festival's - organizer. It's looking good, Mike.
0:01:24 > 0:01:29- Yes, although it's quiet at the - moment, it will be crowded later on.
0:01:29 > 0:01:32- How long - has this festival been running?
0:01:32 > 0:01:35- This is its 12th year.
0:01:35 > 0:01:39- Our focus - is on high-quality produce.
0:01:39 > 0:01:42- That's the festival's premise.
0:01:42 > 0:01:47- We want visitors to sample the best - produce that Wales has to offer.
0:01:47 > 0:01:51- I'm going to sample a few more - delights, as I'm sure you are.
0:01:51 > 0:01:53- I'm going to enjoy myself.
0:01:53 > 0:01:57- Don't forget to visit - our health stand at the far end.
0:01:57 > 0:02:00- You can get your weight - and BMI checked, just in case.
0:02:01 > 0:02:02- As if I need to!
0:02:08 > 0:02:11- There is a wealth - of produce on offer here...
0:02:11 > 0:02:14- ..including special pasties.
0:02:19 > 0:02:23- I've made an early start to catch - baker, Kurmang Aziz, at work.
0:02:23 > 0:02:28- I've come to Blaenau Ffestiniog, - where I'm hoping to have breakfast.
0:02:31 > 0:02:35- Kurmang starts work - at 5.00am every morning.
0:02:36 > 0:02:40- Originally from Kurdistan, - he speaks four languages fluently.
0:02:41 > 0:02:43- Kurdish, Arabic, - Persian and English.
0:02:44 > 0:02:46- He's currently learning Welsh.
0:02:50 > 0:02:53- Welcome to Model Bakery, Dudley.
0:02:53 > 0:02:57- You run a bakery, selling produce - which is familiar to everyone.
0:02:58 > 0:03:01- But you also make - traditional Kurdish food.
0:03:01 > 0:03:05- Yes, I make Kurdish pasties.
0:03:05 > 0:03:08- What's so special - about this Kurdish recipe?
0:03:09 > 0:03:11- I use original ingredients.
0:03:11 > 0:03:14- Salt, black pepper, minced beef...
0:03:15 > 0:03:17- ..piri-piri chilli spice.
0:03:17 > 0:03:18- That's hot.
0:03:18 > 0:03:20- That's hot.- - Yes, very hot, and olive oil.
0:03:22 > 0:03:26- Here's the filling - I prepared earlier.
0:03:26 > 0:03:31- I notice there are pine nuts - and fruit in your filling.
0:03:31 > 0:03:32- Secret ingredients!
0:03:33 > 0:03:37- Are these additional ingredients - for your secret recipe?
0:03:38 > 0:03:40- Yes.
0:03:40 > 0:03:42- What's the first step?
0:03:42 > 0:03:43- Bread.
0:03:43 > 0:03:45- Bread.- - Bread? No pastry?
0:03:45 > 0:03:47- No, white bread.
0:04:04 > 0:04:07- That's a generous portion of meat.
0:04:07 > 0:04:09- I don't do small portions.
0:04:09 > 0:04:13- That's the kind of pasty I like - - plenty of filling.
0:04:23 > 0:04:24- I'm looking forward to tasting them.
0:04:24 > 0:04:27- I'm looking forward to tasting them.- - I have more bread to bake.
0:04:28 > 0:04:30- I'll see you tomorrow then. - Lovely. Thanks.
0:04:37 > 0:04:40- Who'd have thought - of adding Halen Mon to fudge?
0:04:40 > 0:04:42- Very nice.
0:04:52 > 0:04:54- How's it going, Kurmang?
0:04:54 > 0:04:56- Very busy.
0:04:56 > 0:05:01- These must be the special - bread pasties. May I try them?
0:05:01 > 0:05:02- Yes, of course.
0:05:02 > 0:05:04- Yes, of course.- - This is very tasty but it's spicy.
0:05:04 > 0:05:05- Very tasty?
0:05:05 > 0:05:07- Very tasty?- - And spicy.
0:05:07 > 0:05:10- It has quite a kick.
0:05:10 > 0:05:12- Thank you very much.
0:05:15 > 0:05:19- This week I'm preparing a dish for - one of the area's familiar faces.
0:05:19 > 0:05:23- She's a busy presenter, - a mother of five children...
0:05:23 > 0:05:26- ..and she's recently launched - her own business.
0:05:26 > 0:05:29- Who am I talking about? - Daloni Metcalfe.
0:05:33 > 0:05:38- Since you're a busy mother, I'm - cooking you a lobster recipe today.
0:05:38 > 0:05:41- It's my favourite dish.
0:05:41 > 0:05:45- This method is slightly more - complicated than just boiling it...
0:05:46 > 0:05:49- ..but I hope - you'll think it's worth it.
0:05:49 > 0:05:52- I'm going to add it - to this saucepan...
0:05:52 > 0:05:57- ..containing carrot, celery, fennel, - bay leaf, thyme and seasoning.
0:05:58 > 0:06:03- It's similar to court bouillon. I'll - also make a sauce from the stock.
0:06:04 > 0:06:07- Do you have much time - to cook at home?
0:06:07 > 0:06:12- Yes. I have a family - who enjoys proper food, as they say.
0:06:13 > 0:06:14- You have five children.
0:06:14 > 0:06:17- You have five children.- - Yes, we have five hungry children!
0:06:20 > 0:06:22- Do you always buy local produce?
0:06:22 > 0:06:24- Do you always buy local produce?- - I wouldn't buy anything else.
0:06:24 > 0:06:28- We're lucky we rear - our own cattle, sheep and pigs.
0:06:29 > 0:06:31- We have a constant supply of meat.
0:06:32 > 0:06:36- It's a nice feeling preparing - bacon and eggs for breakfast...
0:06:36 > 0:06:39- ..knowing the bacon - has been home reared.
0:06:42 > 0:06:47- This is still alive. There are - various ways to kill a lobster.
0:06:48 > 0:06:52- Some people suggest freezing it - so that it dies gradually.
0:06:53 > 0:06:58- Another way, of course, is to put - a knife straight through its head.
0:06:58 > 0:07:00- It dies instantly.
0:07:00 > 0:07:03- Straight through.
0:07:03 > 0:07:05- It will still continue to move.
0:07:06 > 0:07:09- Those are the muscles contracting.
0:07:11 > 0:07:14- It's dead, - although it's still moving.
0:07:16 > 0:07:20- I'm using - a couple of wooden skewers. See?
0:07:20 > 0:07:23- I have to hold it down - or it'll be gone!
0:07:23 > 0:07:27- In order to keep - the tail straight during cooking...
0:07:27 > 0:07:30- ..I pierce the flesh - with bamboo skewers.
0:07:30 > 0:07:33- Add the claws to the stock - for five minutes.
0:07:33 > 0:07:37- Chop the remainder of the body - into small pieces.
0:07:38 > 0:07:42- Remove the claws and transfer - to a bowl of iced water.
0:07:43 > 0:07:47- Boil the tail in the stock - for two minutes.
0:07:47 > 0:07:50- You've recently embarked - on a new venture.
0:07:51 > 0:07:53- Yes, it's called Cwt Tatws...
0:07:53 > 0:07:56- ..that operates - from a shed on our land.
0:07:56 > 0:08:00- Which you've converted into a shop?
0:08:00 > 0:08:06- Yes, it's a shop selling all kinds - of beautiful items for the home.
0:08:07 > 0:08:09- Transfer the tail - to the iced water.
0:08:10 > 0:08:12- That's exactly how it should be.
0:08:13 > 0:08:15- Fry the vegetables until soft.
0:08:17 > 0:08:21- I'm going to add a touch more oil - before adding the lobster.
0:08:21 > 0:08:25- Fry until pink - and add a generous splash of Pernod.
0:08:26 > 0:08:28- Not too much.
0:08:28 > 0:08:30- Smells good.
0:08:30 > 0:08:33- Smells good.- - Fry it until it's almost evaporated.
0:08:34 > 0:08:36- For more colour and taste, - add puree.
0:08:37 > 0:08:40- I'm hopeless - when it comes to adding ingredients.
0:08:40 > 0:08:43- I cook very plain food.
0:08:43 > 0:08:46- I don't - tend to add any extras like this.
0:08:46 > 0:08:50- Add the stock to the frying pan - and make a red pepper puree.
0:08:50 > 0:08:53- Blend the peppers to make a sauce...
0:08:54 > 0:08:57- ..cook it until it reduces down - to half its volume.
0:08:59 > 0:09:03- There are many ways - to remove the flesh.
0:09:03 > 0:09:09- A simple way is to use kitchen - scissors to cut through the bone.
0:09:11 > 0:09:13- Look how tender this is.
0:09:14 > 0:09:15- And it's whole.
0:09:17 > 0:09:21- Brush the skin with curry oil, - grill for two minutes...
0:09:21 > 0:09:24- ..and it's ready to serve.
0:09:24 > 0:09:26- I'm looking forward to this.
0:09:30 > 0:09:34- Bardsey lobster with - red pepper puree and Pernod sauce.
0:09:42 > 0:09:44- Nice?
0:09:44 > 0:09:47- The best lobster I've ever tasted.
0:09:47 > 0:09:49- I hope you've picked up a few tips.
0:09:50 > 0:09:51- Wonderful. Thank you.
0:09:51 > 0:09:53- Wonderful. Thank you.- - You're welcome. Cheers.
0:09:55 > 0:09:55- .
0:09:58 > 0:09:58- Subtitles
0:09:58 > 0:10:00- Subtitles- - Subtitles
0:10:01 > 0:10:03- Welcome back to Pwllheli.
0:10:03 > 0:10:06- I enjoy meeting - quality food producers...
0:10:07 > 0:10:09- ..and this is - a great place to find them.
0:10:10 > 0:10:14- The Oinc Oink company made its mark - at the Royal Welsh Spring Festival.
0:10:16 > 0:10:21- Fferm Gwyniasa is situated at - the foot of Yr Eifl near Llithfaen.
0:10:21 > 0:10:24- It is home to Huw and Ela Roberts...
0:10:24 > 0:10:28- ..and this is also where they run - their family business...
0:10:29 > 0:10:30- ..producing Welsh pork.
0:10:34 > 0:10:38- Hello, Huw. They couldn't wait - to get at the food.
0:10:38 > 0:10:40- Yes, it's feeding time.
0:10:40 > 0:10:43- How many times a day - do you feed them?
0:10:43 > 0:10:45- Twice - morning and night.
0:10:45 > 0:10:47- How did the company start?
0:10:48 > 0:10:50- We started out in 2007...
0:10:50 > 0:10:54- ..when we bought two young sows - from a couple in Llanidloes.
0:10:54 > 0:10:58- They produced litters...
0:10:58 > 0:11:01- ..and bore around 22 piglets.
0:11:01 > 0:11:04- They soon became one large litter...
0:11:04 > 0:11:07- ..and it's been growing ever since.
0:11:07 > 0:11:09- These days...
0:11:10 > 0:11:12- ..we have 10 sows...
0:11:13 > 0:11:17- ..and we supply local shops, - farmers' markets and so on.
0:11:17 > 0:11:22- Every company needs a name, so - how did you come up with Oinc Oink?
0:11:22 > 0:11:24- It's a simple name.
0:11:24 > 0:11:26- It was a joke to begin with.
0:11:27 > 0:11:30- My brother-in-law came up with it.
0:11:30 > 0:11:34- We were over at his home - having dinner one evening...
0:11:34 > 0:11:38- ..and he jokingly said, - "Why don't you call it Oinc Oink?"
0:11:38 > 0:11:40- But the name has stuck.
0:11:40 > 0:11:42- But the name has stuck.- - It obviously works.
0:11:45 > 0:11:47- What breed of pigs do you rear here?
0:11:47 > 0:11:48- These are pedigree Welsh pigs.
0:11:48 > 0:11:51- These are pedigree Welsh pigs.- - Do they produce better quality meat?
0:11:51 > 0:11:56- Yes, because of the marbling in the - meat, it provides a better flavour.
0:11:56 > 0:12:00- That's what counts, so you can - charge a bit more for it then!
0:12:01 > 0:12:03- Yes, I suppose so.
0:12:13 > 0:12:15- I see you're busy packing, Ela.
0:12:16 > 0:12:20- Yes, it's market day tomorrow, - so I'm busy packing sausages.
0:12:20 > 0:12:21- Are they popular?
0:12:21 > 0:12:24- Are they popular?- - Yes, sausages are very popular.
0:12:24 > 0:12:26- Which flavours do you do?
0:12:26 > 0:12:31- Plain, cracked black pepper, - sweet chilli and pork and leek.
0:12:32 > 0:12:33- You have your work cut out.
0:12:34 > 0:12:38- Rearing pigs is one thing but you - also take care of the business side.
0:12:38 > 0:12:42- Yes, we rear the pigs, - search for new customers...
0:12:42 > 0:12:44- ..and pack the meat ourselves.
0:12:44 > 0:12:49- I also take the pigs to the abattoir - in Denbigh once a week...
0:12:49 > 0:12:52- ..and return to pick up - the fresh produce the following day.
0:12:53 > 0:12:55- It's a 150-mile round trip.
0:12:56 > 0:12:58- What other cuts of pork - do you prepare?
0:12:59 > 0:13:01- Anything that comes from a pig.
0:13:01 > 0:13:03- We make joints out of the legs...
0:13:04 > 0:13:06- ..chops and loin chops...
0:13:06 > 0:13:08- ..and belly pork.
0:13:09 > 0:13:11- We also cure it - to make gammon and bacon.
0:13:12 > 0:13:15- You recently - enjoyed success at Llanelwedd.
0:13:15 > 0:13:20- Yes, we exhibited our pigs and won - the Pedigree Welsh Champion award.
0:13:20 > 0:13:23- We were also very fortunate...
0:13:23 > 0:13:27- ..that our pigs - were crowned Supreme Champions.
0:13:27 > 0:13:30- It was an achievement - since there were 98 pigs competing.
0:13:30 > 0:13:35- You're going to the Pwllheli show - tomorrow. Have you been before?
0:13:35 > 0:13:37- No, never.
0:13:37 > 0:13:42- It will be interesting to see how - the produce will sell in Pwllheli.
0:13:42 > 0:13:43- I hope you have enough produce.
0:13:43 > 0:13:45- I hope you have enough produce.- - I hope so too.
0:13:45 > 0:13:48- Otherwise you'll be back - at the abattoir tomorrow!
0:13:48 > 0:13:52- Carry on packing - and I'll see you at the show.
0:14:02 > 0:14:05- We've launched a new range - of hard, white cheese.
0:14:05 > 0:14:09- We haven't named it yet - but you're welcome to try some.
0:14:12 > 0:14:15- It's very dry. - It's similar to Caerphilly.
0:14:15 > 0:14:17- But it's Anglesey cheese.
0:14:33 > 0:14:34- How's it going, Huw?
0:14:34 > 0:14:36- How's it going, Huw?- - The sausages are selling very well.
0:14:37 > 0:14:39- I notice you have - kebabs here today...
0:14:40 > 0:14:42- ..which are great for barbecues.
0:14:42 > 0:14:45- Let me try a piece. - It tastes very meaty.
0:14:46 > 0:14:48- Yes, plenty of flavour.
0:14:48 > 0:14:50- It's delicious - without being too hot.
0:14:54 > 0:14:59- I have a selection of home-made - chocolates here from Cathryn Cariad.
0:15:00 > 0:15:03- I've recruited the help - of these volunteers...
0:15:03 > 0:15:05- ..for a taste test.
0:15:05 > 0:15:09- You're all members - of Pwllheli Sailing Club.
0:15:09 > 0:15:12- How sharp are your taste buds?
0:15:12 > 0:15:14- We'll soon find out.
0:15:16 > 0:15:18- What flavour is this chocolate?
0:15:19 > 0:15:21- Think about it.
0:15:22 > 0:15:24- It might not be familiar to you.
0:15:24 > 0:15:27- It might not be familiar to you.- - It tastes like dark chocolate.
0:15:27 > 0:15:29- It's dark chocolate with beer.
0:15:30 > 0:15:31- It contains beer.
0:15:31 > 0:15:33- It contains beer.- - I'll finish it in that case!
0:15:33 > 0:15:36- You'll be wanting a pint of it now!
0:15:37 > 0:15:39- Try the next one.
0:15:40 > 0:15:41- Plain chocolate.
0:15:43 > 0:15:46- Why are you laughing, Charlie? - What does it contain?
0:15:46 > 0:15:49- I'll leave that one.
0:15:49 > 0:15:50- Aren't you keen on that?
0:15:50 > 0:15:52- Aren't you keen on that?- - Chilli.
0:15:52 > 0:15:55- Try the last, the small white one.
0:15:58 > 0:15:59- What do you think it is?
0:15:59 > 0:16:00- What do you think it is?- - Strawberry?
0:16:00 > 0:16:03- Sloe gin.
0:16:03 > 0:16:08- That was only a small selection, - there are much more inside...
0:16:08 > 0:16:10- ..so why not go and try them?
0:16:15 > 0:16:19- During recent years, - Wales has earned its status...
0:16:19 > 0:16:23- ..as one of Europe's - most gastronomic countries.
0:16:24 > 0:16:27- One man - quickly making a name for himself...
0:16:27 > 0:16:32- ..is Hugh Bracegirdle, - head chef at Plas Bodegroes.
0:16:33 > 0:16:36- I take it - beef's on the menu today, Hugh?
0:16:37 > 0:16:39- Yes, I'm going to cook - braised rib of beef...
0:16:40 > 0:16:44- ..with chargrilled rib eye - and onion sausage.
0:16:44 > 0:16:47- Firstly prepare - the different cuts...
0:16:47 > 0:16:50- ..and fry - the cheaper pieces until brown.
0:16:51 > 0:16:55- Add salt and pepper - and half a bottle of red wine.
0:16:55 > 0:16:59- Remember, the wine - should be good enough to drink.
0:17:00 > 0:17:01- What's next?
0:17:02 > 0:17:03- Add the onions...
0:17:04 > 0:17:07- ..bay leaf, carrots and garlic.
0:17:08 > 0:17:12- That's onions, garlic, bay leaf...
0:17:13 > 0:17:16- ..carrots, - then the stock and some thyme.
0:17:17 > 0:17:19- Mix well.
0:17:19 > 0:17:22- Next I'll finish prepping the beef.
0:17:22 > 0:17:24- Remove all fat...
0:17:25 > 0:17:27- ..wrap tightly in cling film...
0:17:27 > 0:17:29- ..and refrigerate.
0:17:33 > 0:17:37- We return to the cheap cuts of meat - which have been cooking overnight.
0:17:37 > 0:17:39- So this has been thoroughly cooked?
0:17:39 > 0:17:41- So this has been thoroughly cooked?- - Yes, it's ready.
0:17:41 > 0:17:44- It's been left to cook - for 12 hours overnight.
0:17:46 > 0:17:49- Separate the stock and meat...
0:17:49 > 0:17:52- ..and tear the meat - into thin pieces.
0:17:52 > 0:17:54- The meat has cooked, so what's next?
0:17:55 > 0:17:57- The leftovers...
0:17:57 > 0:18:01- ..are put back in to boil - to make the sauce.
0:18:01 > 0:18:06- I'm going to add some diced carrots, - chopped parsley and horseradish.
0:18:06 > 0:18:09- If it tastes as good as it smells, - I'm in for a treat.
0:18:11 > 0:18:15- Add the stock - which has already reduced down...
0:18:15 > 0:18:18- ..to provide moisture - and bind the ingredients.
0:18:24 > 0:18:27- It looks delicious, Hugh. - It's very colourful.
0:18:28 > 0:18:30- The meat is going to be so tender.
0:18:34 > 0:18:37- When the mixture has solidified, - cut into cubes...
0:18:38 > 0:18:42- ..cover with flour and egg - and roll in breadcrumbs.
0:18:43 > 0:18:45- Deep fry until golden.
0:18:45 > 0:18:50- Cook the meat on a hot griddle for - four minutes either side and serve.
0:18:57 > 0:19:02- Here we are - one piece of meat - prepared in two different ways.
0:19:02 > 0:19:04- I can't wait to taste it.
0:19:15 > 0:19:17- Fantastic.
0:19:40 > 0:19:43- I've found a stall - which you wouldn't expect to find.
0:19:43 > 0:19:48- It's a health stand, and Llyr has - been busy testing people all day.
0:19:48 > 0:19:50- What kind of tests do you do?
0:19:50 > 0:19:55- We test blood pressure, - cholesterol, BMI and diabetes.
0:19:56 > 0:19:59- Cholesterol? - Would you mind testing me?
0:19:59 > 0:20:03- People assume because I use lots - of butter and cream in recipes...
0:20:03 > 0:20:05- ..that my cholesterol level is high.
0:20:05 > 0:20:06- Let's find out.
0:20:07 > 0:20:11- You do that for me and I'll prepare - a healthy meal for you later.
0:20:14 > 0:20:16- A small prick.
0:20:21 > 0:20:23- What's the result, Llyr?
0:20:23 > 0:20:25- What's the result, Llyr?- - Your cholesterol level was five.
0:20:26 > 0:20:28- I'm sure - that's shocked your viewers.
0:20:29 > 0:20:33- I'm quite fit and eat healthily, - so it goes to show...
0:20:33 > 0:20:37- ..that if you eat - a healthy, balanced diet...
0:20:37 > 0:20:41- ..occasional butter and cream - and so on is fine.
0:20:41 > 0:20:43- Yes, everything in moderation.
0:20:44 > 0:20:47- I describe - the human body as an engine.
0:20:47 > 0:20:50- You have to put the right stuff in - to make it work.
0:20:50 > 0:20:51- The correct fuel.
0:20:51 > 0:20:53- The correct fuel.- - Precisely.
0:20:53 > 0:20:58- This is a healthy recipe consisting - of tender loin, scallops...
0:20:58 > 0:21:00- ..and local black pudding.
0:21:01 > 0:21:03- I hope you're not vegetarian.
0:21:03 > 0:21:04- No, I'm not.
0:21:05 > 0:21:09- The first step - is to prepare the meat fillet.
0:21:10 > 0:21:12- Do you cook much at home?
0:21:12 > 0:21:13- Do you cook much at home?- - Yes, I do.
0:21:14 > 0:21:19- With a young family, it's hard to - find the time, but I do enjoy it.
0:21:19 > 0:21:23- Take the black pudding - and cut into two slices...
0:21:23 > 0:21:27- ..which will sit on top of the pork.
0:21:29 > 0:21:31- Can you hear it sizzling?
0:21:31 > 0:21:32- Can you hear it sizzling?- - Yes. The pan must be hot.
0:21:33 > 0:21:35- Yes. In goes the black pudding.
0:21:37 > 0:21:39- While that's cooking...
0:21:40 > 0:21:43- ..I can prepare the scallops - by slicing them open.
0:21:44 > 0:21:47- The scallop itself is stuck - to the top and bottom of the shell.
0:21:48 > 0:21:50- It needs to be sliced neatly...
0:21:50 > 0:21:54- ..so that none of the - expensive flesh inside is wasted.
0:21:54 > 0:21:56- How long do they take to cook?
0:21:56 > 0:21:59- How long do they take to cook?- - I'll cook them for 30 seconds.
0:21:59 > 0:22:03- If they were bigger, I'd cook them - for a minute each side.
0:22:03 > 0:22:06- Any longer - and they lose their taste.
0:22:08 > 0:22:10- Turn the meat over.
0:22:15 > 0:22:17- Notice the colour.
0:22:17 > 0:22:21- Caramelizing the outside - gives them a sweeter taste.
0:22:21 > 0:22:23- For more flavour, add butter.
0:22:27 > 0:22:30- Allow them to rest before serving.
0:22:30 > 0:22:35- Prepare a celeriac and pesto puree - and a yellow pepper puree to serve.
0:22:35 > 0:22:38- Add tomatoes for colour.
0:22:38 > 0:22:41- What a delicious combination!
0:22:47 > 0:22:48- Here you are, Llyr.
0:22:48 > 0:22:51- Here you are, Llyr.- - It's good that it's low in fat.
0:22:51 > 0:22:55- It looks delicious, - so if you don't mind, I'll tuck in.
0:22:55 > 0:22:59- Carry on. It's a nice, healthy dish.
0:23:04 > 0:23:06- Nice?
0:23:06 > 0:23:09- Wonderful. Delicious.
0:23:09 > 0:23:13- You announced my cholesterol level - to the nation, but what's yours?
0:23:13 > 0:23:16- It's higher than yours, - I must admit.
0:23:16 > 0:23:20- I've been making healthy meals - for quite some time now.
0:23:20 > 0:23:23- If you made more meals like that...
0:23:23 > 0:23:26- ..your cholesterol level - would drop too, Llyr!
0:23:29 > 0:23:31- That's the end of the show.
0:23:31 > 0:23:34- Our next instalment - comes from Lampeter.
0:23:34 > 0:23:37- All the recipes - can be found on the website.
0:23:37 > 0:23:41- Good food - needn't be complicated to prepare.
0:23:41 > 0:23:43- It's the produce that matters.
0:23:56 > 0:23:58- S4C Subtitles by Adnod Cyf.
0:23:58 > 0:23:59- .