0:00:00 > 0:00:00- *
0:00:01 > 0:00:04- I'm in Mold for the final programme - of this series...
0:00:04 > 0:00:06- ..from the Welsh food festivals.
0:00:07 > 0:00:08- Are you ready for a feast?
0:00:09 > 0:00:11- Subtitles
0:00:30 > 0:00:32- Welcome to Mold in Flintshire.
0:00:33 > 0:00:38- The Mold Food & Drink Festival - is held over two days in September.
0:00:38 > 0:00:41- This is its seventh year.
0:00:42 > 0:00:46- Over 100 high quality - food producers are here...
0:00:46 > 0:00:49- ..to showcase the best - this area has to offer.
0:00:50 > 0:00:53- The festival is held - near the town centre.
0:00:53 > 0:00:56- Last year, - it attracted 12,500 visitors.
0:00:56 > 0:00:59- I'm hoping for a good turnout - again this year.
0:00:59 > 0:01:04- The festival attracts producers - from far and wide.
0:01:05 > 0:01:09- It's an important food festival - but food isn't the only attraction.
0:01:10 > 0:01:14- There are craft exhibitions - and live music for the whole family.
0:01:14 > 0:01:18- I think this will be - a good festival.
0:01:18 > 0:01:22- The standard of produce - I've seen so far is very high.
0:01:22 > 0:01:24- There's some great food here.
0:01:25 > 0:01:28- One producer who's grown a lot - over the years is the Rhug Estate.
0:01:29 > 0:01:31- It's now an organic farm.
0:01:31 > 0:01:35- I went to meet the farm manager, - Gareth Jones.
0:01:36 > 0:01:39- The Rhug Estate is located - near Corwen.
0:01:39 > 0:01:43- It's one of three estates under - the ownership of Lord Newborough.
0:01:43 > 0:01:48- The Wynn family moved to Rhug at - the beginning of the 18th century.
0:01:48 > 0:01:51- Since then, - they've worked diligently...
0:01:51 > 0:01:55- ..to raise the standard of the land - and develop a thriving business.
0:01:55 > 0:01:59- Gareth, how are you? Are you OK?
0:01:59 > 0:02:01- Who is your employer?
0:02:01 > 0:02:03- Who is your employer?- - The eighth Lord of Newborough.
0:02:03 > 0:02:07- I've been here for almost 20 years.
0:02:08 > 0:02:10- I was only about 12 when I started!
0:02:10 > 0:02:14- It must be hard work - - you're losing your hair!
0:02:14 > 0:02:16- What's left has turned grey, too!
0:02:17 > 0:02:19- Can I have a look around?
0:02:19 > 0:02:21- Of course. Let's go.
0:02:25 > 0:02:27- In a northerly direction - to Gwyddelwern...
0:02:28 > 0:02:30- ..and southerly to Cynwyd...
0:02:30 > 0:02:33- ..the estate stretches - over 12,500 acres...
0:02:33 > 0:02:36- ..with 170 tenants - renting farmland and buildings.
0:02:36 > 0:02:39- Gareth, there's - a wonderful view from up here.
0:02:40 > 0:02:43- It's nice on a day like today - when the sun is shining.
0:02:44 > 0:02:47- We haven't had many days like this - over the summer.
0:02:47 > 0:02:51- It's been difficult - to harvest hay and cut silage.
0:02:51 > 0:02:57- Most of the land you can see here - belongs to Lord Newborough's estate.
0:02:57 > 0:03:02- We farm around 2,500 lowland acres.
0:03:02 > 0:03:06- We also have land that stretches up - to the Berwyn mountain.
0:03:06 > 0:03:09- We have 1,500 acres up there.
0:03:09 > 0:03:13- The estate is well known to some - of Britain's most prominent chefs.
0:03:14 > 0:03:19- One of our best customers is Raymond - Blanc from Le Manoir, near Oxford.
0:03:19 > 0:03:21- He buys a lot of meat from us.
0:03:22 > 0:03:24- That's important to us.
0:03:24 > 0:03:27- That was one of our aims - when we set out.
0:03:27 > 0:03:31- We wanted to work with - the highest quality restaurants...
0:03:31 > 0:03:35- ..not only in Britain, - but around the world too.
0:03:35 > 0:03:39- We now export to Singapore, - Hong Kong and Macao.
0:03:39 > 0:03:43- That's developed - over the past two years.
0:03:43 > 0:03:45- What stock do you keep here?
0:03:45 > 0:03:47- What stock do you keep here?- - Beef cattle and sheep primarily.
0:03:48 > 0:03:52- We have around 550 beef cattle.
0:03:54 > 0:03:56- We lamb around 3,500 sheep.
0:03:56 > 0:04:00- We keep around 700 turkeys - for Christmas.
0:04:00 > 0:04:04- We also produce 450-500 chickens - every week...
0:04:05 > 0:04:09- ..and we have 100 geese - and around 50 bison.
0:04:10 > 0:04:13- It's becoming more like a zoo - every day!
0:04:14 > 0:04:18- The Rhug Estate doesn't restrict - itself to traditional farming.
0:04:18 > 0:04:21- Lord Newborough - and his team of workers...
0:04:21 > 0:04:24- ..keep their eyes - on geothermal developments...
0:04:25 > 0:04:28- ..as they generate energy - using water power from the lake...
0:04:28 > 0:04:30- ..and solar panels.
0:04:30 > 0:04:33- One development - that's caught my eye...
0:04:33 > 0:04:36- ..is the comprehensive deli shop...
0:04:36 > 0:04:41- ..which offers all kinds - of specialist food and drink.
0:04:47 > 0:04:50- This steak is perfect - for this week's guest.
0:04:50 > 0:04:55- She's a local girl, - often seen on TV...
0:04:55 > 0:04:58- ..but do you remember this?
0:05:00 > 0:05:05- Sian Lloyd was one of the stars - of the small screen in 2011.
0:05:05 > 0:05:10- She was a competitor on Pryd O Ser - and we had a lot of fun with her.
0:05:13 > 0:05:17- Well, Sian, have you done - a lot of cooking since then?
0:05:17 > 0:05:20- I'm far more confident - in the kitchen now.
0:05:20 > 0:05:24- I don't use the microwave - as often as I used to.
0:05:24 > 0:05:27- If I'm cooking meat or fish - with sauce...
0:05:27 > 0:05:31- ..I try to make the sauce - from fresh ingredients.
0:05:31 > 0:05:36- Beef steak with rocket salad, - tomato and Parmesan cheese.
0:05:37 > 0:05:40- I know you like steak. - This comes from Rhug.
0:05:40 > 0:05:42- Mam buys meat from Rhug.
0:05:42 > 0:05:46- You told me some time ago - that you cook soup in the winter...
0:05:47 > 0:05:49- ..and make salads in the summer.
0:05:49 > 0:05:54- It's better than soup in the summer - and salad in winter.
0:05:54 > 0:05:57- Have you moved on from there?
0:05:57 > 0:05:59- Have you moved on from there?- - I like cooking something in a pot.
0:05:59 > 0:06:02- I can put it in the pot - before work...
0:06:02 > 0:06:05- ..and I have a casserole - when I come home.
0:06:05 > 0:06:07- Mam's bought me a slow cooker.
0:06:08 > 0:06:10- I'll use it over the winter.
0:06:12 > 0:06:13- How do you like your steak?
0:06:13 > 0:06:15- How do you like your steak?- - Medium rare.
0:06:15 > 0:06:19- Medium rare. - About three minutes each side.
0:06:19 > 0:06:22- This goes straight into - the frying pan.
0:06:22 > 0:06:25- Seal the sides before laying it - in the frying pan.
0:06:26 > 0:06:28- That's the sound you want.
0:06:28 > 0:06:30- That's the sound you want.- - The sizzle.
0:06:30 > 0:06:31- You need a sizzle.
0:06:31 > 0:06:33- What are we having with the steak?
0:06:33 > 0:06:34- What are we having with the steak?- - A salad of rocket...
0:06:35 > 0:06:37- ..tomato and pine nuts.
0:06:37 > 0:06:39- With a little Parmesan cheese.
0:06:41 > 0:06:44- Everyone knows you - as Sian Lloyd, Wales Today.
0:06:45 > 0:06:47- Yes.
0:06:48 > 0:06:52- You didn't start out - in the world of news reporting.
0:06:52 > 0:06:55- No, I studied - in a law college in Chester...
0:06:55 > 0:06:59- ..after leaving university - with a degree in law.
0:07:00 > 0:07:03- Then I went to London - for more studies.
0:07:03 > 0:07:07- I then worked in an office - in Hong Kong. That was fun.
0:07:11 > 0:07:15- I wanted to be a journalist and - I joined a local company in Wrexham.
0:07:16 > 0:07:20- They produced radio news bulletins - and that's how I started.
0:07:22 > 0:07:26- To complement the salad, - a mustard and olive oil dressing.
0:07:26 > 0:07:29- Add a drop of boiling water - to dilute it.
0:07:29 > 0:07:31- Are you moving to a new job?
0:07:32 > 0:07:34- Yes, in TV Centre in London.
0:07:35 > 0:07:39- I'm on an attachment - for three months, until January.
0:07:39 > 0:07:41- That's exciting.
0:07:41 > 0:07:46- It's the same line of work - but I'm working for network news...
0:07:46 > 0:07:51- ..on the One and Six O'Clock News - and the Today Programme on Radio 4.
0:07:51 > 0:07:53- I'll be everywhere!
0:07:53 > 0:07:56- Remove the inside of the tomatoes - before slicing into cubes.
0:07:57 > 0:08:02- After allowing the meat to rest, - cut into strips...
0:08:02 > 0:08:05- ..before placing it on the salad.
0:08:10 > 0:08:14- To finish it off, - some Parmesan cheese.
0:08:14 > 0:08:16- Parmigiano Reggiano.
0:08:17 > 0:08:19- Shavings!
0:08:27 > 0:08:29- Right, it looks fantastic.
0:08:29 > 0:08:31- How does it taste?
0:08:31 > 0:08:33- Why would you ask me that?
0:08:33 > 0:08:35- Why would you ask me that?- - That's my job, asking people.
0:08:35 > 0:08:37- Mmmm! It's lovely.
0:08:39 > 0:08:43- Another simple recipe - for your salad and soup portfolio.
0:08:43 > 0:08:45- Thank you.
0:08:45 > 0:08:47- Good luck in London.
0:08:53 > 0:08:57- Time to return to the festival.
0:08:57 > 0:09:00- I love tasting - all the different flavours.
0:09:00 > 0:09:04- I like a good pork pie - and these are hand made.
0:09:04 > 0:09:07- I'd better be quick - or it'll all be gone.
0:09:14 > 0:09:18- It's nice seeing family businesses, - such as Llangollen's Jones Butchers.
0:09:19 > 0:09:20- This meat comes from their farm.
0:09:21 > 0:09:23- From the gate to the plate, - literally.
0:09:27 > 0:09:30- This is a food and drink festival...
0:09:30 > 0:09:33- ..so I can't leave - without tasting some Purple Moose.
0:09:37 > 0:09:39- Delicious.
0:09:41 > 0:09:45- After a taste of beer, my mouth - was crying out for ice cream.
0:09:45 > 0:09:50- What is Mon Ar Lwy's latest flavour?
0:09:50 > 0:09:52- Raspberry and apple crumble.
0:09:52 > 0:09:54- It sounds very nice.
0:09:54 > 0:09:56- There you go.
0:09:59 > 0:10:01- Mm, nice. Fresh and light.
0:10:02 > 0:10:03- Just like me!
0:10:09 > 0:10:13- An old friend of mine, chef Graham - Tinsley, is busy exhibiting today.
0:10:14 > 0:10:15- You've been busy today.
0:10:15 > 0:10:16- You've been busy today.- - Very busy.
0:10:16 > 0:10:20- I'm concentrating on fish - - there are so many textures...
0:10:20 > 0:10:23- ..so many different varieties.
0:10:23 > 0:10:28- You're also the manager - of the culinary team for Wales.
0:10:28 > 0:10:30- That takes up a fair bit of time.
0:10:31 > 0:10:33- All my days off.
0:10:33 > 0:10:37- A lot of organizing, especially - when we go to the Olympics.
0:10:37 > 0:10:39- I'm taking two teams this time...
0:10:39 > 0:10:42- ..which we haven't done - for a few years.
0:10:42 > 0:10:45- We've got some wonderful talent - coming through.
0:10:46 > 0:10:49- It's the future, - not only of the industry...
0:10:49 > 0:10:51- ..but the future of the senior team.
0:10:52 > 0:10:53- You are knocking on a bit!
0:10:53 > 0:10:54- You are knocking on a bit!- - Thanks, Dud!
0:10:54 > 0:10:58- I visited Graham - at his place of work, Carden Park.
0:11:00 > 0:11:02- Home to two championship - golf courses...
0:11:03 > 0:11:06- ..Carden Park is a luxury hotel.
0:11:06 > 0:11:10- It can cater for hundreds of diners - at the same time.
0:11:10 > 0:11:14- It's quite a challenge - for Head Chef Graham Tinsley.
0:11:14 > 0:11:17- He's making a cod loin - with oxtail ravioli.
0:11:19 > 0:11:22- First, - he brushes the cod with butter.
0:11:23 > 0:11:26- Next, he dips it in flour.
0:11:29 > 0:11:34- Add a little salt and pepper - before sealing it in a frying pan.
0:11:43 > 0:11:48- The cod needs around five minutes - in an oven on a high heat.
0:11:49 > 0:11:52- To accompany the cod, - home-made ravioli.
0:11:52 > 0:11:54- Graham rolls it into thin strips.
0:11:56 > 0:12:00- He cuts it into circles, - adds the filling...
0:12:00 > 0:12:04- ..presses it into the required shape - and allows it to rest.
0:12:08 > 0:12:11- After five minutes, - take the cod out of the oven...
0:12:11 > 0:12:14- ..remove from the frying pan - and leave to rest.
0:12:17 > 0:12:20- Next, crushed new potatoes.
0:12:21 > 0:12:25- After cooking, add butter, - and then, with the back of a fork...
0:12:25 > 0:12:28- ..crush the potatoes - into small pieces.
0:12:29 > 0:12:31- Add chives and mix well.
0:12:32 > 0:12:36- Time to cook the ravioli. - Boil for about four minutes.
0:12:38 > 0:12:40- Finally, some simple vegetables.
0:12:40 > 0:12:43- Add small onions to the frying pan, - chopped bacon...
0:12:44 > 0:12:47- ..peas and beans.
0:12:49 > 0:12:53- Squeeze the juice of half a lemon - over the top.
0:12:53 > 0:12:55- Add the fish juices.
0:12:58 > 0:13:03- There we go, - a cod loin with oxtail ravioli.
0:13:03 > 0:13:05- Phwoar!
0:13:08 > 0:13:11- Did you really think - I wasn't going to taste this food?
0:13:11 > 0:13:14- Come on, I never stop working!
0:13:25 > 0:13:28- Surf and turf, - the perfect combination.
0:13:33 > 0:13:33- .
0:13:38 > 0:13:38- Subtitles
0:13:38 > 0:13:40- Subtitles- - Subtitles
0:13:41 > 0:13:44- Welcome back to - the Mold Food & Drink Festival.
0:13:44 > 0:13:47- Everyone's busy buying and tasting.
0:13:47 > 0:13:51- We've visited one large company - on the Rhug Estate.
0:13:51 > 0:13:55- But there are smaller companies - at this festival...
0:13:55 > 0:13:58- ..which produce everything - under one roof.
0:13:58 > 0:14:01- I'm in Ruthin, - the home of Patchwork Pate.
0:14:01 > 0:14:05- This company started - from the enthusiasm of one woman...
0:14:05 > 0:14:09- ..who wanted to generate - a greater family income.
0:14:09 > 0:14:11- It's now a successful company.
0:14:11 > 0:14:17- Patchwork Pate is a familiar name - to visitors of food festivals...
0:14:18 > 0:14:19- ..and delicatessens.
0:14:20 > 0:14:24- They recently opened their own shop - on the outskirts of Ruthin.
0:14:25 > 0:14:27- I started with 9 from housekeeping.
0:14:27 > 0:14:31- Someone asked me to make pate, - which I hadn't a clue how to make.
0:14:32 > 0:14:35- I legged it home, made the pate - - they liked it.
0:14:35 > 0:14:37- I grew from there.
0:14:37 > 0:14:38- Which was the first pate?
0:14:38 > 0:14:41- Which was the first pate?- - Chicken liver, brandy and herb.
0:14:41 > 0:14:44- 40 pates later, - that's still the number one.
0:14:44 > 0:14:48- You've developed other lines, - apart from the pate.
0:14:48 > 0:14:51- I don't know if we should be - doing them, but pastries.
0:14:51 > 0:14:56- We do pies and quiches. We make - chutneys, which we should be doing.
0:14:57 > 0:14:58- Where can you buy the product?
0:14:58 > 0:15:00- Where can you buy the product?- - Farm shops, delis...
0:15:00 > 0:15:04- ..local high streets are good, - and we also do airlines.
0:15:05 > 0:15:09- 30,000 feet up, not a good idea. - Come to our shop instead.
0:15:09 > 0:15:13- You could buy a lot of pate - for that. Shop with us instead.
0:15:13 > 0:15:15- They produce everything in Ruthin.
0:15:16 > 0:15:21- Mags and Jenny try to - get the best from their team.
0:15:24 > 0:15:27- They work - in a purpose-built factory...
0:15:27 > 0:15:30- ..but everything - is still made by hand.
0:15:31 > 0:15:34- There's an interesting story - behind the design of the packaging.
0:15:35 > 0:15:36- Tanya told me more.
0:15:36 > 0:15:38- Tanya told me more.- - It's colourful, it's fun.
0:15:38 > 0:15:45- The idea behind the pate packaging - is that it creates one patchwork.
0:15:46 > 0:15:50- The sun, the Carter family home, - the river...
0:15:50 > 0:15:52- ..the market...
0:15:52 > 0:15:56- ..and finally, packaging which - reflects the interior of the house.
0:15:57 > 0:15:58- Which is your favourite?
0:15:58 > 0:16:01- Which is your favourite?- - Spinach and nutmeg. I like that one.
0:16:03 > 0:16:07- Very interesting. I couldn't leave - without having a taste.
0:16:08 > 0:16:13- Spinach and nutmeg is a favourite - in the airline for vegetarians.
0:16:13 > 0:16:16- I love it melted on salmon at home.
0:16:16 > 0:16:19- It's one of everybody's favourites - in the building.
0:16:19 > 0:16:23- The brandy and herb - outstrips sales of all our products.
0:16:23 > 0:16:25- That's super.
0:16:25 > 0:16:30- I've enjoyed my visit. - I've enjoyed the tasting.
0:16:30 > 0:16:33- All the best in the food fair.
0:16:33 > 0:16:34- Thank you.
0:16:38 > 0:16:40- Back to the festival. - It's taste time again!
0:16:40 > 0:16:44- We have a stall here - selling vinegar from Anglesey.
0:16:44 > 0:16:48- The production crew have dared me - to taste the hottest.
0:16:51 > 0:16:54- There's a kick in this one, - but it has plenty of flavour.
0:16:54 > 0:16:55- Very nice.
0:16:57 > 0:17:00- Ralph's Cider & Perry - produces a cider...
0:17:01 > 0:17:04- ..which they turn into a liqueur - for the Queen.
0:17:04 > 0:17:07- This is over 10 years old. - I'm expecting a tasty treat.
0:17:11 > 0:17:12- Oh!
0:17:14 > 0:17:18- How has the day been - for Patchwork Pate?
0:17:18 > 0:17:21- What's been - the most popular one today?
0:17:21 > 0:17:24- Chilli and lemongrass - and the Welsh Dragon.
0:17:24 > 0:17:26- They're going like hot cakes!
0:17:26 > 0:17:27- They're going like hot cakes!- - You had to say that!
0:17:31 > 0:17:35- This blackcurrant liquorice jam - has won a True Taste Award.
0:17:36 > 0:17:38- I tend to eat jam on hot toast...
0:17:38 > 0:17:42- ..but if you warm the jam up and - pour on ice cream, it's special.
0:17:45 > 0:17:48- In a show like this, you see - high quality food everywhere.
0:17:49 > 0:17:52- With so much food here, - and in other shows across Wales..
0:17:53 > 0:17:56- ..why do people - bother shopping in supermarkets?
0:18:02 > 0:18:06- It's the part of the programme - where I test people's taste buds...
0:18:07 > 0:18:09- ..with produce from the show.
0:18:09 > 0:18:12- I have some Snowdonia Cheese - to taste.
0:18:12 > 0:18:18- I've been joined by Rebecca - from Menter Iaith Sir Y Fflint.
0:18:18 > 0:18:21- How important - is your presence at this festival?
0:18:22 > 0:18:25- This is a great place - to promote the Welsh language.
0:18:26 > 0:18:30- This is a great opportunity for us. - There are thousands of people here.
0:18:30 > 0:18:34- People have visited your stand - just to see what's happening.
0:18:34 > 0:18:37- You've dragged them out here - for the taste test.
0:18:38 > 0:18:40- A warm welcome to you.
0:18:40 > 0:18:45- Taste the different cheeses - and guess which flavour they are.
0:18:45 > 0:18:48- How will they do with the first one?
0:18:48 > 0:18:51- There's a fruit of some sort. - Cranberry?
0:18:51 > 0:18:53- A fruit.
0:18:53 > 0:18:54- A fruit.- - Cranberry?
0:18:54 > 0:18:56- That's called bouncing berry.
0:18:57 > 0:19:00- Easy. How about the next one?
0:19:00 > 0:19:01- This is strange.
0:19:01 > 0:19:03- This is strange.- - I'm not sure.
0:19:03 > 0:19:05- Orange.
0:19:05 > 0:19:07- It's called amber mist - whisky!
0:19:08 > 0:19:09- Don't eat any more!
0:19:10 > 0:19:13- I hope the next one is more suitable - for young people.
0:19:13 > 0:19:16- It's hot. Chillies.
0:19:16 > 0:19:18- Chilli.
0:19:18 > 0:19:19- It's really hot.
0:19:19 > 0:19:21- It's really hot.- - It's chilli.
0:19:21 > 0:19:22- One more to go.
0:19:23 > 0:19:24- No idea.
0:19:25 > 0:19:26- Apple?
0:19:26 > 0:19:27- Ginger?
0:19:27 > 0:19:29- Ginger?- - Well done. Correct.
0:19:30 > 0:19:31- It's ginger.
0:19:31 > 0:19:34- You can buy more - from the Snowdonia Cheese stand.
0:19:35 > 0:19:37- You can also buy them online.
0:19:42 > 0:19:46- While everyone enjoys the sunshine, - it's time for me to cook.
0:19:46 > 0:19:50- I'm preparing a dish for the - festival organizer, John Les Tomos.
0:19:52 > 0:19:57- Before coming here, I tried - to find out what you liked eating.
0:19:59 > 0:20:02- I'm up against it today. - You don't eat many things.
0:20:02 > 0:20:04- No, no, no.
0:20:04 > 0:20:07- I'd planned to do something - with rice.
0:20:08 > 0:20:12- No, rice goes in a pudding. - That's it. Nothing else.
0:20:13 > 0:20:19- Today, it's sausages and mashed - potato with one extra ingredient.
0:20:20 > 0:20:23- There are so many - new food producers in Wales.
0:20:23 > 0:20:26- Is it difficult to attract them - to the show?
0:20:27 > 0:20:30- No, we've had to turn away - around 30 producers this year.
0:20:31 > 0:20:32- We don't have enough room.
0:20:33 > 0:20:36- I know you don't like onions.
0:20:36 > 0:20:38- I don't like them, full stop.
0:20:38 > 0:20:40- I don't like them, full stop.- - I'm adding a shallot to the sauce.
0:20:40 > 0:20:45- You do like sauces on food. - It'll be fine in the sauce.
0:20:45 > 0:20:47- Have faith in me.
0:20:47 > 0:20:49- We'll soon see.
0:20:49 > 0:20:52- You were on the news years ago.
0:20:52 > 0:20:58- I appeared on Heddiw for five years - and I worked for the BBC for ten.
0:20:59 > 0:21:02- I worked with Alun Evans - and the late Emyr Daniel.
0:21:02 > 0:21:04- And Beti George.
0:21:04 > 0:21:08- For my sins, I was also - the manager of Tebot Piws.
0:21:09 > 0:21:10- That was some responsibility.
0:21:10 > 0:21:13- That was some responsibility.- - The lads were quite a handful.
0:21:14 > 0:21:15- It took some organizing.
0:21:15 > 0:21:18- It took some organizing.- - You must have some stories.
0:21:18 > 0:21:20- Could you repeat them in public?
0:21:20 > 0:21:22- Could you repeat them in public?- - Some I could never repeat in public!
0:21:23 > 0:21:27- Down in Pembrokeshire, - we had a shock once while driving.
0:21:28 > 0:21:32- The back wheel of the car rolled - past us at the traffic lights!
0:21:32 > 0:21:35- The car went down to the floor - on that side.
0:21:35 > 0:21:38- We told the hotel owner - all about it...
0:21:39 > 0:21:44- ..he replied, - "Yes, yes, that's it, yes, yes."
0:21:44 > 0:21:48- Dewi said, "And there was - a giraffe on the road."
0:21:48 > 0:21:50- "Yes, yes."
0:21:50 > 0:21:53- After that night, - Dewi wrote the song Ie, Ie, 'Na Fe.
0:21:53 > 0:21:56- Yeah, yeah! There I go now!
0:21:57 > 0:22:01- The sauce is simple - one shallot, - tomato puree and some white wine.
0:22:01 > 0:22:04- Do you like wine? I thought so.
0:22:04 > 0:22:06- Not a little, but a lot!
0:22:06 > 0:22:08- In it goes.
0:22:08 > 0:22:13- On the subject of wine, - you run a public house now.
0:22:13 > 0:22:16- Yes, about four miles outside Mold.
0:22:16 > 0:22:19- I don't serve food!
0:22:21 > 0:22:24- Just crisps!
0:22:24 > 0:22:30- I'm adding tinned cherry tomatoes - and some finely chopped tarragon.
0:22:31 > 0:22:33- It's time for the pate.
0:22:33 > 0:22:37- Mix it carefully - with the mashed potato...
0:22:37 > 0:22:40- ..double cream - and a cube or two of butter.
0:22:40 > 0:22:43- Mix thoroughly - and the meal is ready.
0:22:43 > 0:22:46- Look at that - simple and delicious.
0:22:53 > 0:22:56- Hey, I'm not just saying this, - but that's spot on.
0:22:57 > 0:22:59- The sauce is lovely, fair play. - That's lovely.
0:23:00 > 0:23:01- I'll go and get your wife.
0:23:01 > 0:23:03- I'll go and get your wife.- - She'll be shocked.
0:23:03 > 0:23:05- She won't believe I'm eating this.
0:23:06 > 0:23:11- Thanks for the invitation. I've - enjoyed myself. I hope you have too.
0:23:13 > 0:23:15- Well, that's it.
0:23:15 > 0:23:20- My journey around Welsh food - festivals is over for this year.
0:23:20 > 0:23:24- I'm back in December with ideas on - how to make your Christmas easier.
0:23:24 > 0:23:27- Until then, from Mold, ta-ra.
0:23:40 > 0:23:42- S4C Subtitles by Adnod Cyf.
0:23:42 > 0:23:42- .