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0:00:00 > 0:00:02- Subtitles- - Subtitles
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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.
0:00:37 > 0:00:39- Today, we're in Llanarthne.
0:00:40 > 0:00:44- On the menu tonight, food to give - you a warm cwtch on a cold night.
0:00:44 > 0:00:48- Helping me in the kitchen, - presenter and entertainer Aled Sam.
0:00:51 > 0:00:55- His wonderful wife, Rhian Morgan, - will help me judge the competition.
0:00:56 > 0:00:58- So, off we go!
0:00:59 > 0:01:05- Wright's Restaurant has been serving - good food to locals for years.
0:01:05 > 0:01:07- My food is on the menu tonight.
0:01:07 > 0:01:12- The star of the show is my version - of the French cassoulet.
0:01:12 > 0:01:16- I'll be taught how to make - special sausages for the casserole.
0:01:16 > 0:01:21- For dessert, peach cobbler. - First, a sausage trio.
0:01:22 > 0:01:24- I need help for the first.
0:01:24 > 0:01:26- Hello.
0:01:26 > 0:01:30- I'm looking for someone - to help me in the kitchen.
0:01:30 > 0:01:32- I hear that you're the house chef.
0:01:32 > 0:01:34- I hear that you're the house chef.- - Only when I have to be.
0:01:34 > 0:01:36- In emergencies only.
0:01:36 > 0:01:38- Oh, really.
0:01:38 > 0:01:41- Who does most of the cooking?
0:01:41 > 0:01:44- I was away with work - for three months last year.
0:01:44 > 0:01:48- I filled the freezer with chilli - and goodness knows what.
0:01:48 > 0:01:52- When I came home, it was still full.
0:01:52 > 0:01:55- Aled had stepped into the breach.
0:01:55 > 0:01:57- He'd stood up to be counted.
0:01:58 > 0:02:00- Sort of.
0:02:00 > 0:02:02- What did you cook?
0:02:03 > 0:02:07- Different versions of potatoes - and ham, if I'm totally honest.
0:02:08 > 0:02:09- I can cook chicken too.
0:02:10 > 0:02:13- Potatoes and ham - is the signature dish.
0:02:14 > 0:02:17- You want to make something - your children will eat.
0:02:17 > 0:02:20- They wrote a song - - potatoes and ham.
0:02:20 > 0:02:22- Remember?
0:02:22 > 0:02:25- # Potatoes and ham, potatoes and ham
0:02:25 > 0:02:27- # Potatoes and ham, potatoes and ham
0:02:28 > 0:02:31- # Potatoes and ham, - potatoes and ham #
0:02:31 > 0:02:36- Every version of what I cooked - included potatoes and ham.
0:02:36 > 0:02:40- What kind of food do you remember - eating as youngsters?
0:02:41 > 0:02:44- Faggots on my side of the family. - The Samuels.
0:02:44 > 0:02:48- My mother, grandmother - and my aunt had different recipes.
0:02:49 > 0:02:55- I remember watching them use the - mincer and stuffing things into it.
0:02:56 > 0:02:57- Fantastic.
0:02:57 > 0:03:01- Mam-gu used to make faggots - and I never tasted them...
0:03:01 > 0:03:05- ..but Mam had stories - about having a pig on the farm.
0:03:05 > 0:03:09- They used every part of the pig - to make sausages and faggots.
0:03:09 > 0:03:14- We're cooking sausages tonight - - we have three different types.
0:03:14 > 0:03:17- Frankfurters, brats...
0:03:17 > 0:03:19- ..and Glamorgan sausages.
0:03:20 > 0:03:22- That's why I need help, Aled.
0:03:22 > 0:03:24- Will you help me?
0:03:24 > 0:03:25- Will you help me?- - If I must.
0:03:25 > 0:03:29- You come from Glamorgan - so step up to the challenge.
0:03:30 > 0:03:31- You can chill out here!
0:03:31 > 0:03:35- You can chill out here!- - I have three bottles of beer now!
0:03:37 > 0:03:39- I love Glamorgan sausages.
0:03:39 > 0:03:43- The combination of leek and cheese - is lovely.
0:03:43 > 0:03:45- Use good cheese if you can.
0:03:45 > 0:03:49- I've chosen some delicious - Caerphilly and French gruyere.
0:03:49 > 0:03:54- Everything's been weighed. Pour the - cheese and breadcrumbs into a bowl.
0:03:59 > 0:04:02- Here we have some chives.
0:04:03 > 0:04:05- It looks nice already.
0:04:05 > 0:04:10- That's why I add the herbs. - The cheese would be a bland colour.
0:04:10 > 0:04:15- We have the green chives, and the - leeks are more of a yellow colour.
0:04:15 > 0:04:17- In it goes.
0:04:19 > 0:04:21- That was a large leek.
0:04:21 > 0:04:24- I'll just chop some thyme.
0:04:25 > 0:04:28- I know we're making - vegetarian sausages...
0:04:29 > 0:04:31- ..but are sausages on the menu - in your house?
0:04:32 > 0:04:33- We love sausages.
0:04:33 > 0:04:37- We buy them regularly, - especially venison sausages.
0:04:37 > 0:04:40- Nice. Lovely.
0:04:40 > 0:04:42- People think we're strange.
0:04:43 > 0:04:47- When we tell people in Cardiff - that we eat venison sausages...
0:04:47 > 0:04:49- ..they think we're posh.
0:04:49 > 0:04:52- It's the same price - as other sausages.
0:04:52 > 0:04:56- It's a healthier meat too.
0:04:56 > 0:04:58- There's less fat.
0:04:58 > 0:05:00- Do you only use the yolk?
0:05:00 > 0:05:01- Do you only use the yolk?- - Only the yolk.
0:05:02 > 0:05:04- I'm going to put another one in too.
0:05:04 > 0:05:09- I keep the egg white - to bind the breadcrumbs.
0:05:09 > 0:05:11- To bind it all together.
0:05:13 > 0:05:16- After adding the yolk to the bowl, - mix the ingredients...
0:05:17 > 0:05:20- ..add Dijon mustard - and a pinch of salt and pepper.
0:05:20 > 0:05:22- You can shape into long sausages...
0:05:23 > 0:05:27- ..but for tonight, - I'm rolling them into small balls.
0:05:28 > 0:05:31- Thanks for your help. - I'll put these in the fridge.
0:05:31 > 0:05:35- You can enjoy them later. - Thank you, Aled.
0:05:36 > 0:05:39- I'll cover these in breadcrumbs, - fry them and serve them.
0:05:39 > 0:05:41- First, the other sausages.
0:05:41 > 0:05:43- I have beef frankfurters.
0:05:44 > 0:05:48- I know you've heard horror stories - about frankfurters.
0:05:48 > 0:05:52- These are 100% minced beef - and they're lush.
0:05:52 > 0:05:55- These are bratwursts made of pork.
0:05:55 > 0:05:59- The ideal partner for a beef - frankfurter is mustard sauce.
0:05:59 > 0:06:01- I love making my own sauce.
0:06:02 > 0:06:05- Finely crush mustard seeds.
0:06:05 > 0:06:08- Add fresh tarragon. I love it.
0:06:08 > 0:06:10- It adds an aniseed flavour - to the sauce.
0:06:11 > 0:06:16- Add cider vinegar, rapeseed oil, - honey and a pinch of salt.
0:06:16 > 0:06:18- Bind the ingredients with mayo.
0:06:22 > 0:06:26- I'm happy with that. - I'll leave it to rest for a while.
0:06:26 > 0:06:28- Next, the bratwurst sauce.
0:06:29 > 0:06:34- Finely chop an onion and fry it - in a saucepan until it's soft.
0:06:35 > 0:06:39- Add sweet paprika, curry powder. - Cook for two minutes.
0:06:39 > 0:06:42- Tomato ketchup, water. - Mix to thicken.
0:06:43 > 0:06:46- This is a curry sauce. - They love it in Germany.
0:06:47 > 0:06:51- They call it currywurst. - It goes well with bratwurst.
0:06:52 > 0:06:54- Boil the Franks in water.
0:06:54 > 0:06:58- To add flavour to the brats, - cook in beer and onions.
0:06:58 > 0:07:00- I finish them off on the griddle.
0:07:04 > 0:07:07- Serve the curry sauce hot.
0:07:07 > 0:07:09- The meat is so soft.
0:07:09 > 0:07:13- The currywurst sauce is sweet.
0:07:13 > 0:07:15- I can taste the curry.
0:07:16 > 0:07:17- It works perfectly.
0:07:24 > 0:07:26- I like the currywurst.
0:07:26 > 0:07:30- It was spicy, had a kick - and was just enough for me.
0:07:30 > 0:07:34- I like the Glamorgan sausages, - the melted cheese and leek.
0:07:35 > 0:07:36- They were fantastic.
0:07:44 > 0:07:47- Better than potatoes and ham, - that's for sure.
0:07:48 > 0:07:52- I've been joined by Arwel, - our drinks expert. Hello, Arwel.
0:07:53 > 0:07:54- What's on the menu?
0:07:54 > 0:07:59- Three different beers - from different areas of Wales.
0:07:59 > 0:08:01- They have different styles too.
0:08:02 > 0:08:06- We start in North Wales, - the Geipel brewery.
0:08:06 > 0:08:10- This is a pilsner, - a traditional kind of lager.
0:08:10 > 0:08:13- From Penlon, in Pembrokeshire...
0:08:13 > 0:08:15- ..we have a premium ale.
0:08:15 > 0:08:18- It's darker and bottle conditioned.
0:08:18 > 0:08:22- From Tiny Rebel, we have a red ale - called Cwtch from Newport.
0:08:23 > 0:08:27- That's another different style - similar to a light beer.
0:08:27 > 0:08:28- We start with Geipel.
0:08:29 > 0:08:34- As I said, this is a pilsner. - It's a traditional style of lager.
0:08:34 > 0:08:38- Forget Carlsberg and Carling. - This is the original style.
0:08:39 > 0:08:41- The taste is similar - if a little hoppy.
0:08:42 > 0:08:44- It has a much drier style.
0:08:46 > 0:08:48- Try that first.
0:08:52 > 0:08:53- Nice.
0:08:53 > 0:08:55- It's smooth.
0:08:56 > 0:08:59- Right at the end, - it dries the mouth.
0:08:59 > 0:09:03- I like that. That would complement - the sausages perfectly.
0:09:04 > 0:09:08- This is the more versatile - and the lightest of all three.
0:09:08 > 0:09:14- The heavier the beer, the more - flavour you need in the sausages.
0:09:14 > 0:09:17- The pilsner will match anything.
0:09:17 > 0:09:19- That's the pilsner.
0:09:19 > 0:09:20- Next, Penlon.
0:09:21 > 0:09:23- We move on to Penlon - in Pembrokeshire.
0:09:23 > 0:09:27- This is a different style, - bottle conditioned.
0:09:27 > 0:09:30- You need more care with this one.
0:09:30 > 0:09:35- Try this one. It doesn't look - that much darker but it is heavier.
0:09:41 > 0:09:43- It tastes sweeter.
0:09:43 > 0:09:46- Definitely not as dry - as the first one.
0:09:46 > 0:09:51- It's more traditional. You'd expect - bitter to taste like that.
0:09:51 > 0:09:52- It's hoppy.
0:09:53 > 0:09:58- It is sweeter - but it's packed with flavour.
0:09:59 > 0:10:02- Let's move on to the Cwtch - by Tiny Rebel.
0:10:02 > 0:10:07- It's described as a red ale. - There's a hint of red in it.
0:10:07 > 0:10:08- Definitely.
0:10:08 > 0:10:11- Definitely.- - Smell it first.
0:10:11 > 0:10:14- It has a strong, floral aroma.
0:10:15 > 0:10:18- Ooh, yeah. Elderflower.
0:10:18 > 0:10:20- You can't miss it.
0:10:24 > 0:10:26- That continues to the mouth.
0:10:27 > 0:10:29- Cheeky. I like that.
0:10:29 > 0:10:31- Yes, that one, that's the one.
0:10:31 > 0:10:35- That's so strong, you need sausages - packed with flavour.
0:10:35 > 0:10:39- Otherwise, the beer would - overpower the taste of the sausages.
0:10:40 > 0:10:43- That's definitely my favourite. - Thank you.
0:10:43 > 0:10:44- Thank you.
0:10:45 > 0:10:47- Cheers. I'll keep this bottle.
0:10:47 > 0:10:49- I could see you topping up!
0:10:49 > 0:10:51- I could see you topping up!- - Would you like some?
0:10:53 > 0:10:57- Later, Arwel will be back with wine - to complement the main course.
0:10:58 > 0:11:01- I'll make jumbo sausages - with a local expert.
0:11:01 > 0:11:05- All this, a dessert - and the competition - see you soon!
0:11:06 > 0:11:07- .
0:11:09 > 0:11:09- *
0:11:09 > 0:11:10- *- - *
0:11:10 > 0:11:12- Welcome back to Llanarthne.
0:11:13 > 0:11:17- I'm serving food to local people - including Aled Sam and Rhian Morgan.
0:11:17 > 0:11:21- We've already eaten sausages - and there's more to come.
0:11:22 > 0:11:24- We're ready for the main course.
0:11:24 > 0:11:27- It's my version of the classic - French cassoulet.
0:11:27 > 0:11:30- First, I went to find - one of the main ingredients.
0:11:31 > 0:11:34- Felin y Glyn farm in Pontnewydd...
0:11:34 > 0:11:37- ..is home to Illtud Dunsford - and his pigs.
0:11:38 > 0:11:41- Illtud has won many accolades - for his produce...
0:11:42 > 0:11:45- ..including - the BBC Food and Farming Awards.
0:11:45 > 0:11:49- He's been praised by none other - than Heston Blumenthal.
0:11:50 > 0:11:55- His sausages are sold across Wales - and the world's poshest food shop...
0:11:55 > 0:11:57- ..Fortnum & Mason in London.
0:11:59 > 0:12:03- He keeps pedigree Welsh pigs - and makes all kinds of sausages.
0:12:04 > 0:12:07- I've asked him to help me prepare - Toulouse sausages...
0:12:07 > 0:12:10- ..the traditional cassoulet sausage.
0:12:10 > 0:12:14- I've never made sausages, - let alone Toulouse sausages.
0:12:14 > 0:12:20- What makes a good Toulouse sausage - - which ingredients do you need?
0:12:20 > 0:12:22- We use pork shoulder.
0:12:22 > 0:12:25- It's very traditional and simple.
0:12:26 > 0:12:28- Salt and black pepper.
0:12:28 > 0:12:31- We'll also use garlic and red wine.
0:12:33 > 0:12:37- Looking at the history - of the Toulouse sausage...
0:12:37 > 0:12:41- ..every local farmer and butcher - has their own recipe.
0:12:41 > 0:12:43- And theirs is the best!
0:12:43 > 0:12:47- "He makes great sausages - but he doesn't quite do it properly.
0:12:48 > 0:12:49- "Ours are perfect!"
0:12:50 > 0:12:53- I learnt how to make this in France.
0:12:53 > 0:12:56- Mince the pork shoulder.
0:12:56 > 0:13:00- Add some garlic, - crushed into a paste, with salt.
0:13:01 > 0:13:05- More salt, black pepper - and Bordeaux wine.
0:13:05 > 0:13:08- Next, in go the hands.
0:13:09 > 0:13:12- That smells fantastic.
0:13:12 > 0:13:16- Squeeze the mixture into the machine - and we're ready to go.
0:13:16 > 0:13:20- Illtud uses traditional pig gut - to make the sausage skin.
0:13:20 > 0:13:24- Once he's started, - it's time for me to have a go.
0:13:27 > 0:13:29- Is it OK?
0:13:29 > 0:13:31- Perfect.
0:13:34 > 0:13:40- Thanks, Illtud. I really enjoyed - learning how to make sausages.
0:13:40 > 0:13:43- I can't wait to taste that - in the cassoulet.
0:13:44 > 0:13:47- I hope you like it too. - Thank you, brilliant.
0:13:47 > 0:13:48- Thank you.
0:13:48 > 0:13:53- Here's the beast of a sausage I made - with Illtud on the farm.
0:13:53 > 0:13:57- It's smells incredible and I can't - wait to taste the cassoulet.
0:13:57 > 0:14:00- I'm making a cassoulet - for six people.
0:14:00 > 0:14:03- I'm going to cut off - the amount of sausages I need.
0:14:03 > 0:14:07- It's such a pity to cut this - but I have guests to feed.
0:14:09 > 0:14:13- The sausages go in first - because I want to brown them.
0:14:13 > 0:14:18- It will also add flavour to the pan - for the other ingredients.
0:14:21 > 0:14:25- I'm adding some lard-ons, - smoked bacon, to the sausages.
0:14:26 > 0:14:29- After frying for five minutes, - place them to one side.
0:14:29 > 0:14:32- Add celery, carrots - and onions to the pan.
0:14:32 > 0:14:35- Leave them to sweat - until they're soft.
0:14:37 > 0:14:43- Add garlic, tomato puree, - thyme and red wine.
0:14:44 > 0:14:50- Bring to the boil, add some - pearl barley, beans, bay leaves...
0:14:50 > 0:14:52- ..pepper and a pinch of salt.
0:14:53 > 0:14:55- Pour in some stock.
0:14:56 > 0:15:00- Slice the sausages in half - and return to the pan.
0:15:00 > 0:15:04- Cook in the oven for 40 minutes - with the lid on.
0:15:04 > 0:15:06- In a traditional cassoulet...
0:15:07 > 0:15:09- ..the French use confit duck - cooked in oil.
0:15:10 > 0:15:14- I like to roast them. - There's a lot less fat.
0:15:15 > 0:15:19- Pull the meat from the bone - and add it to the cassoulet.
0:15:19 > 0:15:22- Simmer for 15 minutes - on the hob without a lid.
0:15:23 > 0:15:28- You need a nice wine to complement - this dish and I know just the man.
0:15:28 > 0:15:30- I'm back with Arwel.
0:15:30 > 0:15:33- Next on the menu, a cassoulet. - You have two wines.
0:15:34 > 0:15:37- Everyone thinks that red wine - is the natural complement...
0:15:37 > 0:15:39- ..but we start with white.
0:15:39 > 0:15:44- Cotes du Rhone - I know you'll say - you know nothing about white wine...
0:15:44 > 0:15:46- I was about to say that!
0:15:47 > 0:15:51- There are plenty of white wines - with plenty of grape variety.
0:15:51 > 0:15:56- Roussanne, Marsanne, Clairette, - Grenache blanc, Ugni blanc.
0:15:56 > 0:16:00- Those are the main grapes. - The style is remarkable.
0:16:00 > 0:16:02- I'll pour some for you.
0:16:05 > 0:16:08- What you'll see right away - with the bouquet...
0:16:11 > 0:16:15- ..how much fruit you can smell - - peaches, pears.
0:16:19 > 0:16:20- That's nice.
0:16:20 > 0:16:26- I chose this one because Sauvignon - would be too light and too acidic.
0:16:27 > 0:16:30- There's more depth to this one, - it's a lot heavier.
0:16:31 > 0:16:35- It fills the mouth, it's smoother - and there's less acidity.
0:16:35 > 0:16:38- We'll move on to the traditional.
0:16:38 > 0:16:41- Again, we stay in the same area, - Languedoc-Roussillon.
0:16:42 > 0:16:44- This is Malbec...
0:16:44 > 0:16:48- ..but the village is Cahors.
0:16:48 > 0:16:54- If you see Cahors on the label, - it has to be at least 70% Malbec.
0:16:54 > 0:16:57- Two other grapes can be added.
0:16:57 > 0:17:00- Tanat and... Merlot.
0:17:01 > 0:17:04- Well done, I'm glad you remembered. - I can't help you.
0:17:05 > 0:17:09- This is a red wine but it used - to be classed as a black wine.
0:17:09 > 0:17:11- This is going to be dark.
0:17:11 > 0:17:14- This is going to be very dark. - It's full-bodied.
0:17:15 > 0:17:18- You know instantly - it's going to be a fine wine.
0:17:23 > 0:17:26- That's... oh, boy. Oh, yes.
0:17:27 > 0:17:31- That's how it should be. It's heavy, - it dries the mouth at the end.
0:17:32 > 0:17:34- That's the ultimate.
0:17:35 > 0:17:37- Definite ultimate. Thank you.
0:17:37 > 0:17:39- Cheers.
0:17:40 > 0:17:45- Details about the wines and all - the recipes are on our website...
0:17:45 > 0:17:48- ..including the cassoulet.
0:17:48 > 0:17:50- What do the locals think?
0:17:51 > 0:17:55- I wouldn't usually choose duck - but it's incredibly tasty.
0:17:56 > 0:17:58- The cassoulet needed - the pearl barley.
0:17:59 > 0:18:03- The pearl barley absorbs the sauce - and it's wonderful.
0:18:04 > 0:18:06- It really is wonderful.
0:18:06 > 0:18:09- I've never had duck before - but this is tasty.
0:18:09 > 0:18:12- I'll try and cook it at home.
0:18:14 > 0:18:17- Definitely. This is lovely.
0:18:17 > 0:18:19- Do you mind if I sit here?
0:18:19 > 0:18:21- So, how was the cassoulet?
0:18:22 > 0:18:26- Lovely. Excellent. - The sausages were excellent!
0:18:26 > 0:18:30- Really? I know someone - who makes fantastic sausages.
0:18:30 > 0:18:31- I'm glad to hear.
0:18:32 > 0:18:34- Have you left room for the cobbler?
0:18:34 > 0:18:35- Have you left room for the cobbler?- - I can't wait.
0:18:36 > 0:18:37- Thank you.
0:18:38 > 0:18:40- Yes, I'm making - a peach cobbler for dessert.
0:18:41 > 0:18:45- It's like a cwtch in a bowl - and simple to make.
0:18:45 > 0:18:48- First, remove the stone.
0:18:48 > 0:18:50- Slice into segments - and place in the bowl.
0:18:51 > 0:18:55- Add some caster sugar, - brown sugar, cinnamon...
0:18:55 > 0:18:59- ..grated nutmeg, - ginger, cornflour...
0:19:00 > 0:19:04- ..and some lemon juice - to break through the sweetness.
0:19:04 > 0:19:08- Mix the ingredients and roast - in the oven for 10 minutes.
0:19:09 > 0:19:13- On to the topping. - We start with flour.
0:19:13 > 0:19:15- Butter.
0:19:15 > 0:19:17- Rub the floor and butter.
0:19:17 > 0:19:19- Caster sugar.
0:19:20 > 0:19:21- Brown sugar.
0:19:23 > 0:19:24- A pinch of salt.
0:19:26 > 0:19:29- This will enhance the flavours - coming through.
0:19:29 > 0:19:33- You won't taste the salt but - it'll be there in the background.
0:19:33 > 0:19:36- Add some baking powder.
0:19:38 > 0:19:44- Finally, boiling water. - That will bind the mixture.
0:19:45 > 0:19:47- It's almost like dough.
0:19:48 > 0:19:52- Once the peaches - have been in for 10 minutes...
0:19:52 > 0:19:54- ..spread the mixture over the fruit.
0:19:54 > 0:19:58- Sprinkle caster sugar and cinnamon - over the pudding.
0:19:59 > 0:20:05- Return to the oven for 30 minutes or - until the pudding is golden brown.
0:20:05 > 0:20:07- Serve hot with ice cream.
0:20:11 > 0:20:13- The best thing I've eaten - in my life.
0:20:14 > 0:20:18- I'm going back for more. The kitchen - door is open and I'm going in!
0:20:19 > 0:20:22- Out of this world. My favourite.
0:20:22 > 0:20:26- The best course, it was lovely. - It was very nice.
0:20:27 > 0:20:31- The warmth of the peach cobbler, - the cold ice cream...
0:20:31 > 0:20:32- ..a great combination.
0:20:32 > 0:20:34- I really enjoyed it.
0:20:34 > 0:20:37- It's time for my favourite part - of the show.
0:20:37 > 0:20:40- It's my time to enjoy - - here's the competition.
0:20:43 > 0:20:45- You've been busy. - These look fantastic.
0:20:46 > 0:20:50- To help me, I have Rhian and Aled. - Thank you very much.
0:20:50 > 0:20:52- It's a difficult job.
0:20:52 > 0:20:53- It's quite a challenge!
0:20:53 > 0:20:56- It's quite a challenge!- - Let's begin. The cheesecake.
0:20:56 > 0:20:59- It comes out smoothly.
0:21:00 > 0:21:05- The brief was to make a cake - or pudding on a flower theme.
0:21:05 > 0:21:08- The National Botanical Garden - is just down the road.
0:21:09 > 0:21:11- I like elderflower cordial.
0:21:12 > 0:21:14- I used that in my recipe.
0:21:14 > 0:21:17- The elderflower's coming through.
0:21:17 > 0:21:20- We move on - to the apple and custard tart.
0:21:21 > 0:21:25- A sweet crust with pecan nuts in it.
0:21:26 > 0:21:29- It's delicious. - I've made it once before.
0:21:29 > 0:21:31- It tastes lovely.
0:21:31 > 0:21:33- It's a feast for the eyes.
0:21:33 > 0:21:34- It's a feast for the eyes.- - Definitely.
0:21:35 > 0:21:37- Cappuccino flowers.
0:21:38 > 0:21:42- They were meant to be cappuccino - flowers but they went a bit wrong.
0:21:46 > 0:21:49- They don't look like flowers - anymore but I like them.
0:21:50 > 0:21:52- They're... hybrids.
0:21:52 > 0:21:56- This has reached parts - most puddings don't reach.
0:21:57 > 0:21:58- Sponge.
0:21:59 > 0:22:03- I enjoy decorating cakes. - I enjoy cooking for the family.
0:22:03 > 0:22:07- Recently, - I've started to enjoy decorating.
0:22:07 > 0:22:11- I've learnt about - the skill of modelling...
0:22:11 > 0:22:14- ..and making flowers out of sugar.
0:22:14 > 0:22:16- This is wonderful.
0:22:16 > 0:22:17- This is wonderful.- - The final cake.
0:22:18 > 0:22:20- This is a gluten-free rose cake.
0:22:20 > 0:22:23- There are dried roses on it.
0:22:23 > 0:22:26- They are edible.
0:22:26 > 0:22:30- It's a taste explosion. - I can taste the flowers.
0:22:30 > 0:22:31- It's delicious.
0:22:32 > 0:22:36- Five lovely puddings. Fair play - to the people of Carmarthenshire.
0:22:36 > 0:22:38- Who gets Aled and Rhian's vote?
0:22:38 > 0:22:43- It's my pleasure to announce, - and I hope we're in agreement...
0:22:44 > 0:22:45- The cheesecake.
0:22:46 > 0:22:48- That was special.
0:22:48 > 0:22:50- I'd agree with that.
0:22:50 > 0:22:52- I'd agree with that.- - Me too.
0:22:52 > 0:22:54- Thank goodness for that.
0:22:54 > 0:22:57- Are we ready to reveal the name?
0:22:58 > 0:22:59- Bethan Griffiths.
0:23:00 > 0:23:04- Come and join us. Congratulations.
0:23:04 > 0:23:06- It was delicious.
0:23:06 > 0:23:09- Yes, yes. Congratulations.
0:23:09 > 0:23:11- Congratulations.
0:23:11 > 0:23:16- Do you bake regularly? Yes? - Is this a family favourite?
0:23:16 > 0:23:19- Yes, a cheesecake - always goes down well.
0:23:19 > 0:23:23- I like making different flavours - of cheesecake...
0:23:23 > 0:23:27- ..so that they can taste - different flavours.
0:23:27 > 0:23:29- That was a hit.
0:23:29 > 0:23:31- Give Bethan a round of applause.
0:23:32 > 0:23:34- Well done, everyone. - That was brilliant.
0:23:35 > 0:23:38- If you'd like to cook - a cobbler or a cassoulet...
0:23:38 > 0:23:43- ..all the recipes - can be found on the website.
0:23:58 > 0:24:00- S4C Subtitles by Testun Cyf.
0:24:00 > 0:24:00- .