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0:00:05 > 0:00:09- I'm Beca. I'm back on the road - ready for a party.
0:00:13 > 0:00:15- I want to share my recipes with you.
0:00:15 > 0:00:18- I'm holding pop-up food parties - all over Wales.
0:00:19 > 0:00:24- From Anglesey to Carmarthenshire, - I'll meet people who love food.
0:00:27 > 0:00:30- There'll be a few familiar faces - and some new ones too.
0:00:31 > 0:00:34- If you're hungry, - you've come to the right place.
0:00:39 > 0:00:43- Welcome to the party. - Today, we're in Cardigan.
0:00:45 > 0:00:47- Pizzas and seafood - are on the menu.
0:00:47 > 0:00:52- TV and radio presenter Dot Davies - is here to help me in the kitchen.
0:00:54 > 0:00:57- Our lovely wine expert, Arwel, - is here.
0:01:00 > 0:01:04- We'll see how good Cardigan people - are at baking in our competition.
0:01:04 > 0:01:06- I'm expecting big things. - No pressure!
0:01:07 > 0:01:08- So off we go!
0:01:10 > 0:01:13- I'm in Pizza Tipi restaurant - on the banks of the Teifi.
0:01:14 > 0:01:17- There's an Italian flavour - to the menu.
0:01:17 > 0:01:22- I'll cook two of my favourite pizzas - - margherita and garlic prawn.
0:01:23 > 0:01:24- Yum!
0:01:24 > 0:01:28- I'll catch local crab - for an incredible linguine.
0:01:28 > 0:01:32- First, an Italian favourite - - fritto misto.
0:01:33 > 0:01:37- I'm joined by the TV - and radio presenter Dot Davies.
0:01:37 > 0:01:38- Welcome.
0:01:38 > 0:01:40- Welcome.- - Thank you. I'm excited to be here.
0:01:40 > 0:01:43- Excellent. Thank you for coming.
0:01:44 > 0:01:45- I've known Dot for years.
0:01:46 > 0:01:49- I've known you - since you were a schoolgirl.
0:01:50 > 0:01:51- I could reveal a few secrets.
0:01:51 > 0:01:53- I could reveal a few secrets.- - But you won't do that.
0:01:54 > 0:01:55- I could pin something on you.
0:01:55 > 0:01:56- I could pin something on you.- - Yes. Shh!
0:01:56 > 0:02:00- So, are you going - to help me prepare something?
0:02:00 > 0:02:01- Go on. What are we making?
0:02:01 > 0:02:03- Go on. What are we making?- - Something called fritto misto.
0:02:04 > 0:02:07- It's an Italian dish - - catch of the day.
0:02:07 > 0:02:12- Whatever they catch, they fry it - and have it as a starter.
0:02:12 > 0:02:15- It's tasty. Posh fish and chips - without the chips.
0:02:15 > 0:02:16- I have tartare sauce.
0:02:16 > 0:02:18- I have tartare sauce.- - Without the chips?!
0:02:18 > 0:02:21- There's no need for chips - when the fish is good.
0:02:21 > 0:02:25- To make the batter, - I mix flour and eggs.
0:02:25 > 0:02:28- I add a little local beer - and a pinch of salt.
0:02:29 > 0:02:33- If you don't want to use beer, - use sparkling water instead.
0:02:33 > 0:02:37- Cut your fish into chunks. - I'm using squid and pollack.
0:02:37 > 0:02:40- Dip them in flour - and then in the batter.
0:02:41 > 0:02:45- You now have your own radio show.
0:02:45 > 0:02:47- You do some sports commentary.
0:02:48 > 0:02:50- How did you get into that?
0:02:50 > 0:02:51- How did you get into that?- - I'm not really sure!
0:02:51 > 0:02:55- I always enjoyed sport. - I was a sports fan.
0:02:56 > 0:02:59- I was lucky enough to get a job - in the BBC sports section.
0:02:59 > 0:03:02- I got opportunities from that.
0:03:02 > 0:03:04- I got opportunities from that.- - I saw one of your first appearances.
0:03:04 > 0:03:07- I phoned Mam and said, - "Dot's on the television!"
0:03:07 > 0:03:09- "How have they let her on?!"
0:03:10 > 0:03:13- I'm a big fan of rugby. - I've been so lucky.
0:03:13 > 0:03:15- I've seen lots of Grand Slams...
0:03:15 > 0:03:19- ..and interviewed - lots of players and coaches.
0:03:20 > 0:03:23- I've really enjoyed it. - I've been really lucky.
0:03:24 > 0:03:28- I've had the opportunities - to cover Wimbledon. I still do that.
0:03:28 > 0:03:29- Incredible.
0:03:29 > 0:03:32- When I was young, - I was such a fan of Wimbledon.
0:03:32 > 0:03:35- I remember revising - for GCSEs and A levels...
0:03:35 > 0:03:38- ..and saying to Mam, - "I'm going into the garden."
0:03:38 > 0:03:40- I'd have the radio.
0:03:40 > 0:03:43- I'd pretend to swot but actually - I was listening to the tennis.
0:03:43 > 0:03:46- I'm now part - of that commentary team.
0:03:46 > 0:03:51- Every time I go in, I think, - "I get paid to do this!"
0:03:51 > 0:03:53- Who are you usually with?
0:03:54 > 0:03:57- I work with, catch this name, - John McEnroe.
0:03:57 > 0:03:59- He's a legend.
0:03:59 > 0:04:02- It's stupid that they let me - work with John McEnroe.
0:04:03 > 0:04:08- I've now worked with him - for over a decade.
0:04:08 > 0:04:10- I see him every year.
0:04:10 > 0:04:14- For the first five years, he looked - at me as if he'd never met me.
0:04:14 > 0:04:16- But he does now say, "Hi, Dot."
0:04:17 > 0:04:18- "Hello, John! Hi, John!"
0:04:19 > 0:04:20- "Shwmae!"
0:04:20 > 0:04:21- "Shwmae!"- - "How are you?!"
0:04:22 > 0:04:24- "How's your Welsh?"
0:04:24 > 0:04:27- I'm very lucky. - I still get to do it. It's great.
0:04:30 > 0:04:32- After dipping - the fish in the batter...
0:04:33 > 0:04:36- ..I fry them for two to - three minutes until they're ready.
0:04:38 > 0:04:40- I'll serve the fish - with tartare sauce.
0:04:41 > 0:04:45- First, I finely sliced a red onion, - gherkin, capers, tarragon and dill.
0:04:45 > 0:04:48- I then added home-made mayonnaise...
0:04:48 > 0:04:53- ..made by whisking egg yolk - with lemon juice and olive oil.
0:04:53 > 0:04:56- The perfect partner to fried fish.
0:05:01 > 0:05:02- Beca!
0:05:03 > 0:05:07- There's no way of eating this - in a dignified way.
0:05:07 > 0:05:09- It's so nice.
0:05:10 > 0:05:12- Full marks from Dot.
0:05:12 > 0:05:16- I hope the guests - will enjoy them too.
0:05:17 > 0:05:21- Squid can be really rubbery - but this was nice.
0:05:22 > 0:05:27- The sauce - I just want - to get a spoon and eat it all!
0:05:27 > 0:05:32- I haven't had much squid before - but it was very nice. Lovely.
0:05:33 > 0:05:34- Second helpings?!
0:05:35 > 0:05:37- Now, on to the pizzas.
0:05:37 > 0:05:42- This place is well known in the area - for their amazing pizzas.
0:05:42 > 0:05:44- The foundation of a good pizza - is the base.
0:05:45 > 0:05:46- Mine is easy to make.
0:05:46 > 0:05:50- I have flour in a bowl - and to it I add dried yeast.
0:05:51 > 0:05:52- Then salt.
0:05:54 > 0:05:55- Water.
0:05:59 > 0:06:00- Oil.
0:06:01 > 0:06:05- At our house, - Friday night is pizza night.
0:06:06 > 0:06:09- I usually make the dough - the night before.
0:06:09 > 0:06:12- I put it in the fridge to rest.
0:06:12 > 0:06:15- The girls - love helping to make the sauce.
0:06:15 > 0:06:18- They choose which toppings to add.
0:06:18 > 0:06:21- The best bit, of course, - is eating the pizzas.
0:06:22 > 0:06:26- After bringing the dough together, - I knead it for about five minutes.
0:06:27 > 0:06:31- The dough will need to rest - for an hour to double in size.
0:06:33 > 0:06:36- On to the tomato sauce - for the margherita pizza.
0:06:36 > 0:06:41- Roasting fresh tomatoes - with plenty of olive oil and salt...
0:06:41 > 0:06:43- ..gives the sauce a rich flavour.
0:06:44 > 0:06:46- Twenty minutes in a hot oven - and they're ready.
0:06:47 > 0:06:50- All that's left to do - is to give it a blitz.
0:06:52 > 0:06:56- Once the dough has proved, - it's time to make the pizza.
0:06:56 > 0:06:59- A ball this size will make four.
0:06:59 > 0:07:04- Put plenty of flour on the board and - roll the dough as thinly as you can.
0:07:07 > 0:07:11- A little tomato sauce, mozzarella - and fresh oregano and basil...
0:07:11 > 0:07:13- ..are all you need - to make a margherita.
0:07:14 > 0:07:18- I believe that the simplest ideas - are the best sometimes.
0:07:19 > 0:07:23- A little oil on top and then into - a very hot oven for six minutes.
0:07:29 > 0:07:32- There we are. A perfect pizza.
0:07:40 > 0:07:41- Perfect.
0:07:47 > 0:07:49- Ooh! Lovely. Thanks.
0:07:52 > 0:07:53- It's lovely!
0:07:53 > 0:07:57- Lovely! I like a thin crust - and that was perfect.
0:07:57 > 0:08:01- It's the thinnest I've had - and it was lovely.
0:08:01 > 0:08:04- The other pizza I'm serving today - is prawn.
0:08:05 > 0:08:09- I fry the prawns in butter and oil - with lemon zest, garlic...
0:08:09 > 0:08:15- ..white wine and parsley - and I pour it all over the dough.
0:08:15 > 0:08:19- Plenty of grated mozzarella, - a little parmesan...
0:08:19 > 0:08:21- ..and into the oven it goes.
0:08:30 > 0:08:33- What's nice is, - although there's a lot of garlic...
0:08:33 > 0:08:38- ..I'm getting the lemon, - white wine...
0:08:38 > 0:08:41- ..and the cheese, obviously.
0:08:42 > 0:08:43- Nice.
0:08:50 > 0:08:54- I think the one with the prawns - and garlic was my favourite.
0:08:54 > 0:08:56- It was different.
0:08:56 > 0:08:57- It was garlicky.
0:08:57 > 0:09:01- I'm not sure people - will appreciate that tomorrow...
0:09:01 > 0:09:05- ..when I'm talking to them, - but it was very nice.
0:09:07 > 0:09:08- Do you like it?
0:09:08 > 0:09:09- Do you like it?- - Mmm!
0:09:09 > 0:09:10- Wonderful.
0:09:11 > 0:09:16- I can taste the garlic, prawns, - cheese and there's a hint of wine.
0:09:17 > 0:09:21- I thought two would be too much - but there's not much left.
0:09:23 > 0:09:26- The prawns one was different - because there's no tomato.
0:09:27 > 0:09:29- The pizzas are a hit, I think.
0:09:30 > 0:09:33- But now - something to quench a thirst...
0:09:33 > 0:09:36- ..with our gorgeous drinks expert, - Arwel.
0:09:37 > 0:09:38- Isn't it lovely here in Cardigan.
0:09:38 > 0:09:40- Isn't it lovely here in Cardigan.- - There are far worse places.
0:09:40 > 0:09:43- Yeah. So, what do you have for us?
0:09:43 > 0:09:49- As it's an Italian theme, we'll - start with a white Pinot Grigio.
0:09:49 > 0:09:52- Pinot Grigio - gets a lot of bad press.
0:09:52 > 0:09:55- People think it's too basic.
0:09:55 > 0:09:56- I'm a fan.
0:09:56 > 0:10:00- People don't realize - it's originally from Alsace.
0:10:00 > 0:10:02- It's the same grape as Pinot Gris.
0:10:03 > 0:10:05- That's a lot deeper and oilier.
0:10:05 > 0:10:08- Pinot Grigio is from Italy - and is picked young...
0:10:08 > 0:10:12- ..so it keeps its acidity - and freshness.
0:10:12 > 0:10:14- I am a fan of PG.
0:10:15 > 0:10:19- It's quite easy to drink - but it does have some acidity.
0:10:19 > 0:10:21- It'd go with fatty foods.
0:10:22 > 0:10:24- It'd go - with what we have this evening.
0:10:25 > 0:10:26- It goes perfectly with seafood.
0:10:26 > 0:10:27- It goes perfectly with seafood.- - Where did you buy it from?
0:10:28 > 0:10:29- It's from Lidl.
0:10:30 > 0:10:33- Believe it or not, - it costs under a fiver.
0:10:34 > 0:10:36- That's great value for money.
0:10:37 > 0:10:40- It's quite light - - there's not much colour.
0:10:41 > 0:10:45- There's not much fruit but - there's something fresh about it.
0:10:48 > 0:10:52- I expected it to be drier.
0:10:52 > 0:10:55- I got some sweetness - then it was dry.
0:10:55 > 0:10:58- I expected it to be smoother - immediately.
0:10:58 > 0:11:03- It's not a sharp wine. - It's not like a Riesling.
0:11:03 > 0:11:08- It's more delicate but I'd still - class it as a dry wine.
0:11:09 > 0:11:12- It'd go well with the crab linguine.
0:11:12 > 0:11:14- That's why I chose it!
0:11:14 > 0:11:15- I'm learning! Excellent!
0:11:15 > 0:11:17- I'm learning! Excellent!- - Well done!
0:11:17 > 0:11:19- We have another one.
0:11:19 > 0:11:21- To make it more interesting...
0:11:21 > 0:11:24- ..the same grape, Pinot Grigio, - but blush.
0:11:25 > 0:11:28- Everyone thinks that - Pinot Grigio is a white grape.
0:11:28 > 0:11:31- But it's greyer, pinkish, - red almost.
0:11:31 > 0:11:33- That's how blush is made.
0:11:33 > 0:11:37- The skin stays in the wine...
0:11:37 > 0:11:40- ..while it macerates.
0:11:41 > 0:11:46- The skin stays in - for just over a day.
0:11:46 > 0:11:50- It's light. It's blush.
0:11:50 > 0:11:54- If the skin had stayed - with the liquid for longer...
0:11:54 > 0:11:56- ..more colour - would come out of the skin.
0:11:56 > 0:11:58- Where did you get this?
0:11:58 > 0:12:01- Where did you get this?- - Tesco. It was less than a fiver too.
0:12:01 > 0:12:03- It's very good value for money.
0:12:04 > 0:12:08- There's less on the nose - on this one. It's more delicate.
0:12:12 > 0:12:16- I can imagine drinking this - when the sun's shining.
0:12:17 > 0:12:18- It was.
0:12:18 > 0:12:21- When the wine's cold and crisp.
0:12:22 > 0:12:24- It would quench your thirst.
0:12:25 > 0:12:26- I prefer this one.
0:12:26 > 0:12:29- There's nothing wrong - with either of them.
0:12:29 > 0:12:31- I could drink this easily.
0:12:31 > 0:12:32- I could drink this easily.- - Too easily sometimes.
0:12:32 > 0:12:37- What's good about these is - the alcohol isn't too strong - 12%.
0:12:37 > 0:12:40- New World wines are 14% to 14%.
0:12:41 > 0:12:43- A bottle and a half - is enough even for you.
0:12:44 > 0:12:45- Perhaps.
0:12:45 > 0:12:46- Thank you.
0:12:46 > 0:12:48- I'm impressed with their cost.
0:12:48 > 0:12:50- I'm impressed with their cost.- - They're brilliant. Cheers.
0:12:52 > 0:12:56- Later, I'll go out fishing - for my next dish...
0:12:56 > 0:12:58- ..crab linguine.
0:12:58 > 0:13:00- Look at its size. It's perfect.
0:13:00 > 0:13:05- And we'll find out how the people of - Cardigan fared in our competition.
0:13:06 > 0:13:08- Back soon.
0:13:08 > 0:13:08- .
0:13:10 > 0:13:10- Subtitles
0:13:10 > 0:13:11- Subtitles- - Subtitles
0:13:11 > 0:13:16- I'm throwing an Italian-flavoured - food party in Cardigan.
0:13:16 > 0:13:20- On the menu next is one of - my favourite dishes, crab linguine.
0:13:21 > 0:13:23- So simple but so tasty.
0:13:25 > 0:13:29- To make the most - of the local produce for the dish...
0:13:29 > 0:13:33- ..earlier today, I went fishing - with Len Walters and his crew.
0:13:34 > 0:13:35- Hello, Len.
0:13:35 > 0:13:36- Hello, Len.- - Hello. Nice to meet you.
0:13:36 > 0:13:40- Len has fished in Cardigan Bay - for 40 years.
0:13:41 > 0:13:44- He fishes for everything - from lobster to mackerel.
0:13:44 > 0:13:45- A shark.
0:13:45 > 0:13:46- Oh, my gosh.
0:13:46 > 0:13:47- Oh, my gosh.- - I'll put it back.
0:13:48 > 0:13:50- I wasn't expecting to see a shark.
0:13:50 > 0:13:55- But we're after crabs today. There - are lots of them in Cardigan Bay.
0:13:57 > 0:13:59- That's the male crab.
0:14:00 > 0:14:02- The shell is quite flat.
0:14:03 > 0:14:06- Large claws. A large crab.
0:14:06 > 0:14:09- Under it is a little flap.
0:14:09 > 0:14:10- Right.
0:14:10 > 0:14:12- This is a female.
0:14:12 > 0:14:15- Her claws are smaller.
0:14:15 > 0:14:17- She has a round back.
0:14:17 > 0:14:19- I can see that now.
0:14:19 > 0:14:22- There's a difference underneath - - her flap is large.
0:14:23 > 0:14:27- So, in the spring, - the male's the best one.
0:14:27 > 0:14:30- At the end of the year, - go for the hen.
0:14:30 > 0:14:32- Is there a difference in the meat?
0:14:32 > 0:14:34- Is there a difference in the meat?- - There's more white meat in this one.
0:14:34 > 0:14:37- There's more brown meat in this one.
0:14:37 > 0:14:41- From August, - it's much better than the male crab.
0:14:41 > 0:14:44- It's full of roe. Red meat. - It's fantastic.
0:14:44 > 0:14:47- What about the spider crab - behind me?
0:14:47 > 0:14:48- The spider crab.
0:14:49 > 0:14:51- Its legs are remarkable.
0:14:51 > 0:14:54- The meat is somewhere - between crab and lobster.
0:14:56 > 0:14:57- It's nice.
0:14:58 > 0:15:02- The legs are sometimes - on restaurant menus.
0:15:02 > 0:15:05- Thank you for today. - I've enjoyed myself.
0:15:07 > 0:15:12- After fishing for crabs, I'm going - to see Len's partner, Mandy.
0:15:13 > 0:15:15- She cooks what Len catches.
0:15:16 > 0:15:20- She sells the produce in markets - across South Wales...
0:15:20 > 0:15:23- ..and has won countless prizes - for her seafood.
0:15:25 > 0:15:28- Wow, look at those! - They look fantastic.
0:15:29 > 0:15:31- The brown crabs are so tasty.
0:15:32 > 0:15:35- All Mandy does - is boil them for 20 minutes.
0:15:35 > 0:15:39- I've removed the meat from the claws - but I've never dressed a crab.
0:15:40 > 0:15:44- I hope you're going to give me - a masterclass on what to do.
0:15:44 > 0:15:47- We're going open up the body.
0:15:48 > 0:15:52- We then remove the legs...
0:15:52 > 0:15:56- ..and put the white meat - in the bowl.
0:15:57 > 0:15:58- Large legs.
0:15:58 > 0:16:01- Large legs.- - They're meaty.
0:16:02 > 0:16:06- How many crabs have you dressed - in your lifetime?
0:16:06 > 0:16:08- Thousands.
0:16:10 > 0:16:12- You don't like eating crabs.
0:16:12 > 0:16:13- You don't like eating crabs.- - No.
0:16:15 > 0:16:16- A little.
0:16:16 > 0:16:19- Is it because you're with them - all day?
0:16:19 > 0:16:22- You don't want to see them at night.
0:16:23 > 0:16:27- After Mandy shows me what to do, - it's my turn to have a go.
0:16:27 > 0:16:32- I remove the body from the shell - and collect the meat.
0:16:32 > 0:16:34- There's loads!
0:16:34 > 0:16:40- It's important that there are no - guts or bits of shell in the meat.
0:16:41 > 0:16:44- It's time-consuming - but the result is very tasty.
0:16:46 > 0:16:48- So tasty.
0:16:48 > 0:16:51- Crab doesn't taste - like any other seafood.
0:16:51 > 0:16:53- It's unique.
0:16:53 > 0:16:59- It's not like lobster - or any other shellfish.
0:16:59 > 0:17:02- It's light and sweet.
0:17:03 > 0:17:05- You don't need anything else - with it.
0:17:05 > 0:17:08- It's perfect as it is.
0:17:08 > 0:17:12- Thank you very much, Mandy. - I've learned loads today.
0:17:13 > 0:17:15- I'd happily stay here.
0:17:15 > 0:17:17- A glass of wine would be nice!
0:17:17 > 0:17:18- Do you agree?
0:17:18 > 0:17:20- Do you agree?- - White wine.
0:17:20 > 0:17:23- I hope you enjoy the crab linguine - I'm going to make.
0:17:24 > 0:17:25- Are you going to taste it?
0:17:25 > 0:17:26- Are you going to taste it?- - Yes.
0:17:26 > 0:17:28- Good.
0:17:28 > 0:17:33- With the crab prepared, it's time to - make the main course - the linguine.
0:17:34 > 0:17:37- I boil the pasta for about - eight minutes in water and sea salt.
0:17:37 > 0:17:42- In a frying pan, tomatoes, garlic, - chilli, parsley and the crab.
0:17:43 > 0:17:47- It's important to stir carefully so - the meat doesn't break up too much.
0:17:48 > 0:17:53- I add the linguine, lemon juice - and a pinch of salt and it's ready.
0:17:53 > 0:17:54- That's it.
0:17:55 > 0:17:57- Really quick. Really tasty.
0:17:59 > 0:18:01- There's just enough for me here.
0:18:03 > 0:18:05- So lush.
0:18:07 > 0:18:09- I'm going to have some wine.
0:18:14 > 0:18:15- Thank you.
0:18:16 > 0:18:20- To go with the linguine, the Pizza - Tipi restaurant have made focaccia.
0:18:21 > 0:18:24- It's an Italian bread - that will go well with the dish.
0:18:27 > 0:18:33- It was lovely. It tasted very fresh - with the crab and tomatoes.
0:18:33 > 0:18:38- I'd certainly order that again - when I go out to eat.
0:18:38 > 0:18:43- I used to cook crab - but I hadn't tried it with linguine.
0:18:43 > 0:18:44- It's very nice.
0:18:44 > 0:18:46- Very nice.
0:18:46 > 0:18:50- Very tasty. It's a taste of summer.
0:18:50 > 0:18:53- It's simple, fresh and lovely. - Very tasty.
0:18:53 > 0:18:56- Lovely. - The pasta was nice and light.
0:18:56 > 0:19:00- The crab went really well with it, - and the tomato sauce. It was lovely.
0:19:01 > 0:19:06- I've never had crab before. - It was nice to try it.
0:19:06 > 0:19:10- It was nice, I must say.
0:19:10 > 0:19:13- It's time for the competition.
0:19:13 > 0:19:15- Are you excited, Dot?
0:19:15 > 0:19:18- I am, but I'm worried - because they're standing behind us.
0:19:19 > 0:19:20- Ignore them!
0:19:20 > 0:19:22- Ignore them!- - You're not there! I can't see you.
0:19:22 > 0:19:24- As we've had pizza and pasta...
0:19:25 > 0:19:29- ..we decided that the sweet - should have an Italian theme.
0:19:30 > 0:19:31- OK?
0:19:31 > 0:19:34- These look fantastic, don't they?
0:19:34 > 0:19:37- You made these! Really?
0:19:37 > 0:19:38- Really?
0:19:38 > 0:19:42- Come on now. - They'll start throwing stuff at you!
0:19:42 > 0:19:45- There's talent in Cardigan - I didn't know about!
0:19:45 > 0:19:47- I'm one of you!
0:19:47 > 0:19:49- It's just that I can't do it!
0:19:49 > 0:19:51- Can I leave, please?
0:19:52 > 0:19:55- On we go before Dot - digs herself a deeper hole.
0:19:57 > 0:20:00- This is Tiramisu Teifi.
0:20:00 > 0:20:05- It's easy to make tiramisu - sponge, - mascarpone and some chocolate.
0:20:05 > 0:20:07- Boom!
0:20:07 > 0:20:09- Boom!- - I just want to make sure I like it.
0:20:10 > 0:20:11- She's just checking.
0:20:11 > 0:20:13- Checking is fine.
0:20:13 > 0:20:15- Limoncello drizzle.
0:20:15 > 0:20:17- I have a young baby...
0:20:18 > 0:20:22- ..so I was making supper for her - then my husband while baking it.
0:20:22 > 0:20:25- It's something quick - but I hope it tastes alright.
0:20:25 > 0:20:27- That's lovely.
0:20:27 > 0:20:29- On to Ricato.
0:20:30 > 0:20:32- It's an Italian cheesecake.
0:20:32 > 0:20:36- It has lemon zest, orange zest...
0:20:37 > 0:20:40- ..vanilla and currants in it too.
0:20:41 > 0:20:43- There are raisins in it.
0:20:43 > 0:20:45- There are raisins in it.- - We say currants around here.
0:20:48 > 0:20:51- That's different.
0:20:52 > 0:20:55- Next, Leaning Tower of Pisa.
0:20:57 > 0:21:00- There are strawberries - in the middle.
0:21:00 > 0:21:02- I'm not a natural baker.
0:21:02 > 0:21:07- It took up an evening by the time - it had cooled and I'd decorated it.
0:21:08 > 0:21:10- Do you know what?
0:21:11 > 0:21:13- You'd pay for that.
0:21:14 > 0:21:16- On to this one.
0:21:16 > 0:21:19- The three of us came together...
0:21:19 > 0:21:24- ..and decided - we'd have a night out to discuss it.
0:21:24 > 0:21:26- I'm cutting into it. Ooh!
0:21:26 > 0:21:30- We had spaghetti bolognese.
0:21:31 > 0:21:34- It all developed - from eating spaghetti bolognese.
0:21:36 > 0:21:38- Ann made the sponges.
0:21:40 > 0:21:45- I used the spaghetti-making machine - to make the fondant icing.
0:21:45 > 0:21:47- It's sweet.
0:21:47 > 0:21:49- Good sponge. Well done.
0:21:50 > 0:21:53- I'm sure it'll be a very sweet cake.
0:21:53 > 0:21:54- It was a lot of fun.
0:21:55 > 0:21:56- A lot of fun.
0:21:57 > 0:21:59- This is going to be hard.
0:21:59 > 0:22:01- Shall we taste them all again?
0:22:03 > 0:22:05- Go and get a drink, - we'll be with you soon.
0:22:06 > 0:22:09- If you had another piece - of one of the five...
0:22:09 > 0:22:13- ..to take with you over there - to have with a cuppa...
0:22:13 > 0:22:15- ..which would it be?
0:22:18 > 0:22:19- The tiramisu.
0:22:20 > 0:22:22- The tiramisu!
0:22:23 > 0:22:26- Is it? So is this the winner?
0:22:26 > 0:22:29- Let's see who made it.
0:22:29 > 0:22:32- Mererid Jones. Congratulations.
0:22:34 > 0:22:35- You made it!
0:22:36 > 0:22:38- Come over here.
0:22:38 > 0:22:39- Do you know Mererid?
0:22:39 > 0:22:41- Do you know Mererid?- - I do know Mererid.
0:22:42 > 0:22:44- I didn't know!
0:22:44 > 0:22:45- Did I? I didn't know.
0:22:46 > 0:22:48- I said, "Don't say anything."
0:22:48 > 0:22:52- What did you think when I said - it was my favourite dessert?
0:22:52 > 0:22:54- I thought, "Oh, dear."
0:22:54 > 0:22:55- I thought, "Oh, dear."- - How did you make it?
0:22:55 > 0:22:59- I made sponge and that was a hassle - as my oven didn't work.
0:22:59 > 0:23:00- Good. Well done.
0:23:01 > 0:23:04- I went over to my aunt's house - and put the sponge in her oven.
0:23:05 > 0:23:09- I added mascarpone. - There's coffee and brandy in it.
0:23:09 > 0:23:11- Hello! That's why!
0:23:12 > 0:23:14- There's some dark chocolate - in it too.
0:23:15 > 0:23:18- To finish off, - to make the Italian flag...
0:23:18 > 0:23:22- ..I used white chocolate - and coloured it red and green.
0:23:22 > 0:23:26- Congratulations. Give her a clap. - Well done to everyone else.
0:23:27 > 0:23:30- We're going to carry on - with the party.
0:23:30 > 0:23:34- Thank you to the people of Cardigan. - You've been fantastic.
0:23:34 > 0:23:36- See you soon. Goodbye!
0:23:53 > 0:23:55- S4C Subtitles by Testun Cyf.
0:23:55 > 0:23:56- .