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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 > 0:00:40- This time, - we've crossed Offa's Dyke.
0:00:41 > 0:00:43- Today, we're in London.
0:00:45 > 0:00:50- Singer and presenter Lisa Angharad - is here to help me in the kitchen.
0:00:51 > 0:00:55- I'll meet one of Wales's brightest - stars, Tomos Parry...
0:00:55 > 0:00:58- ..who's cooked for Brad Pitt, - no less.
0:01:00 > 0:01:03- Our lovely drinks expert, Arwel, - is here.
0:01:04 > 0:01:09- We'll see how good the London Welsh - are at baking in our competition.
0:01:09 > 0:01:11- So off we go!
0:01:14 > 0:01:16- I lived in London for ten years.
0:01:16 > 0:01:19- One of my favourite places - in the city is Borough Market.
0:01:20 > 0:01:22- It's one of the oldest markets - in London.
0:01:22 > 0:01:27- Apparently, this is where the - first orange was sold in Britain.
0:01:28 > 0:01:33- Street food inspired by this lovely - market is what's on today's menu.
0:01:34 > 0:01:38- First, I'm going to make my version - of my favourite Borough sandwich...
0:01:38 > 0:01:41- ..salted beef.
0:01:42 > 0:01:44- I have a joint - of Welsh brisket here.
0:01:44 > 0:01:47- It comes from the breast of the cow.
0:01:47 > 0:01:51- It's worked a lot so it should be - cooked slowly at a low temperature.
0:01:51 > 0:01:54- Or, you can cook it - like I'm going to do - in brine.
0:01:55 > 0:01:58- To make a simple brine, fill a large - saucepan with water.
0:01:58 > 0:02:03- Add sugar, salt, cloves, bay leaves, - coriander seeds, mustard seeds...
0:02:04 > 0:02:06- ..black pepper and fresh thyme.
0:02:06 > 0:02:09- Warm until the sugar and salt - have melted.
0:02:09 > 0:02:13- If you're going to do it, you need - to prepare it well beforehand.
0:02:13 > 0:02:17- The brisket needs to sit - in the liquid for seven to ten days.
0:02:18 > 0:02:20- I have one I prepared earlier.
0:02:21 > 0:02:23- I have the same joint of brisket...
0:02:23 > 0:02:26- ..but, to get it to fit - in the fridge at home...
0:02:27 > 0:02:28- ..I had to cut it in half.
0:02:28 > 0:02:31- As you can see, I put plates on top.
0:02:31 > 0:02:35- They keep the meat in the brine.
0:02:35 > 0:02:41- It's very important to ensure that - the meat is covered by the brine.
0:02:43 > 0:02:45- I'll bring the meat out to show you.
0:02:47 > 0:02:49- It's changed colour...
0:02:49 > 0:02:51- ..because of the brine.
0:02:51 > 0:02:55- I'm now going to wash off the brine - and all the spice...
0:02:55 > 0:03:00- ..then put it in cold water - with carrots, onions and garlic...
0:03:01 > 0:03:03- ..and boil it - for three to four hours.
0:03:04 > 0:03:07- The meat will then be so tender. - It'll melt in your mouth.
0:03:09 > 0:03:12- I really recommend - brining your meat.
0:03:12 > 0:03:16- It works fantastic - with chicken or pork too.
0:03:19 > 0:03:21- To cut through - the fattiness of the beef...
0:03:22 > 0:03:25- ..I'm making a cucumber pickle - to go in the sandwich.
0:03:25 > 0:03:29- Finely slice a cucumber, add dill, - vinegar, salt, sugar...
0:03:29 > 0:03:33- ..white pepper and heat on the hob.
0:03:34 > 0:03:38- The best bread to use is rye bread. - I have home-made loaves.
0:03:39 > 0:03:40- It's tasty and dense...
0:03:40 > 0:03:44- ..so it won't fall to pieces - with a big slice of meat in it.
0:03:44 > 0:03:47- Spread some Dijon mustard - on one slice...
0:03:48 > 0:03:50- ..add the pickle and lots of meat.
0:03:50 > 0:03:53- Finish with softened strong cheese.
0:03:53 > 0:03:56- I have mature Gruyere - from the market.
0:03:56 > 0:03:58- That's it.
0:04:03 > 0:04:06- It was really nice. - I like my meat salty.
0:04:06 > 0:04:08- I liked the mustard and pickle.
0:04:09 > 0:04:13- The bread was thick and dense.
0:04:13 > 0:04:14- Great.
0:04:14 > 0:04:18- Very nice. - The meat was cooked to perfection.
0:04:18 > 0:04:21- It went very well with the mustard.
0:04:21 > 0:04:25- There was just enough mustard - and the bread was lush too.
0:04:27 > 0:04:30- I tend to cook everything - in one pot.
0:04:30 > 0:04:33- It looked easy enough - to give it a try.
0:04:35 > 0:04:39- I'm joined by the singer, presenter - and foodie, Lisa Angharad.
0:04:39 > 0:04:40- Welcome.
0:04:41 > 0:04:44- I'm only a foodie - if it doesn't involve any skill.
0:04:44 > 0:04:45- I just enjoy food.
0:04:45 > 0:04:48- A foodie in terms of eating - not cooking.
0:04:49 > 0:04:51- This is the evening for you.
0:04:51 > 0:04:55- This is the first thing for you - to taste. Do you like salt beef?
0:04:56 > 0:04:57- Yes.
0:04:57 > 0:04:58- Shall we go for it?
0:04:58 > 0:05:00- Shall we go for it?- - So we're eating on camera.
0:05:01 > 0:05:03- I'll try not to make a mess.
0:05:10 > 0:05:11- Mmm.
0:05:12 > 0:05:13- Nice.
0:05:15 > 0:05:17- The problem is we can't talk!
0:05:19 > 0:05:21- It's really nice. The meat is lush.
0:05:21 > 0:05:22- You made the bread.
0:05:23 > 0:05:25- Yes, the pickles, the meat.
0:05:25 > 0:05:29- The only things I didn't make - were the cheese and mustard.
0:05:29 > 0:05:31- That's OK.
0:05:32 > 0:05:34- Do you eat a lot of street food?
0:05:34 > 0:05:37- I do. I find it a bit stressful.
0:05:37 > 0:05:42- I come to Borough Market - and think I'll have a nice lunch.
0:05:42 > 0:05:44- But I'm like this.
0:05:45 > 0:05:49- I end up being so full - having had three items...
0:05:49 > 0:05:51- ..and I've spent 30.
0:05:51 > 0:05:55- You can have three items tonight - but you won't be spending 30.
0:05:55 > 0:05:57- Good. This is lush.
0:05:59 > 0:06:04- Another Welsh Londoner who's made - a name for himself is Tomos Parry.
0:06:04 > 0:06:07- The Anglesey boy - has cooked for celebrities...
0:06:07 > 0:06:10- ..at the Kitty Fishers restaurant - in Mayfair.
0:06:10 > 0:06:13- Brad Pitt and Bradley Cooper - liked the food so much...
0:06:14 > 0:06:17- ..they ordered everything - on the menu.
0:06:17 > 0:06:20- He's about to open - his first restaurant in London.
0:06:21 > 0:06:22- He invited me to his house...
0:06:23 > 0:06:26- ..to learn about his unique style - of cooking with fire.
0:06:27 > 0:06:30- I can't wait to taste this meal.
0:06:30 > 0:06:35- Tell me what you're going to do - and how you're going to cook.
0:06:35 > 0:06:39- I'm going to make a warm salad - cooked over charcoal and wood.
0:06:39 > 0:06:45- I'm going to cook fennel, celery - and cabbage quickly...
0:06:45 > 0:06:47- ..then serve it with white crab...
0:06:47 > 0:06:50- ..and brown crab - - the meat from the head.
0:06:50 > 0:06:52- Lovely. What are you doing first?
0:06:53 > 0:06:57- Slice the vegetables finely, - but not too finely.
0:06:57 > 0:07:00- When you cook them on fire...
0:07:00 > 0:07:03- ..it's like stir fry in a way.
0:07:03 > 0:07:08- You still want a crunch.
0:07:08 > 0:07:12- A crunch but they've had enough heat - to cook them a little.
0:07:13 > 0:07:16- I also want the vegetables...
0:07:16 > 0:07:21- ..to get the char from the wood...
0:07:21 > 0:07:24- ..but not be overcooked.
0:07:24 > 0:07:28- Some people would call it burning - but it's charring.
0:07:28 > 0:07:33- It gives it colour and draws a - different taste from the vegetables.
0:07:33 > 0:07:36- When you almost burn it...
0:07:36 > 0:07:41- ..it brings out - the sweetness of the ingredient.
0:07:41 > 0:07:42- What are you doing next?
0:07:43 > 0:07:46- The mayonnaise, - with the brown meat first.
0:07:47 > 0:07:51- To spread the taste, - I like to make a mini mayonnaise.
0:07:51 > 0:07:52- Just with one egg.
0:07:53 > 0:07:55- I've never seen this before.
0:07:57 > 0:07:58- A little lemon.
0:08:00 > 0:08:04- A little oil just to make it smooth.
0:08:04 > 0:08:06- A bit of salt.
0:08:06 > 0:08:07- Gosh, it's very easy.
0:08:08 > 0:08:10- It's not like normal mayonnaise...
0:08:10 > 0:08:13- ..where you emulsifying the egg - with the oil.
0:08:13 > 0:08:15- You just bring it together.
0:08:15 > 0:08:19- It's just to spread the taste - throughout the plate.
0:08:19 > 0:08:20- It tastes lovely.
0:08:20 > 0:08:22- It's done, so I'll leave it.
0:08:22 > 0:08:27- The crab mayonnaise is so simple. - I'm going to try it at home.
0:08:27 > 0:08:31- Tomos keeps things simple - with the white crabmeat too.
0:08:31 > 0:08:34- Lemon juice, salt and a little oil.
0:08:35 > 0:08:39- I've never seen anyone - cook vegetables like this.
0:08:39 > 0:08:42- Tomos tells me - that the taste is incredible.
0:08:42 > 0:08:46- After a minute or two, - the vegetables are ready...
0:08:47 > 0:08:50- ..and it's time - to bring the salad together.
0:08:50 > 0:08:55- The mayonnaise first, the vegetables - next and then the white crabmeat.
0:08:55 > 0:08:59- To finish the dish, - I'm adding grey mullet roe.
0:09:01 > 0:09:02- It's been dried.
0:09:03 > 0:09:07- It has a taste of the sea and helps - to bring everything together.
0:09:07 > 0:09:10- Brilliant. Grate it over the top.
0:09:12 > 0:09:16- One more ingredient to finish off, - dried Welsh laver bread.
0:09:17 > 0:09:22- So, a warm salad of crab, - fennel, celery and cabbage.
0:09:22 > 0:09:26- Excellent. Can I taste it - after watching you cook it?
0:09:26 > 0:09:28- The colours are incredible.
0:09:28 > 0:09:31- I hope you can taste - all the elements in the dish.
0:09:34 > 0:09:37- That's so nice.
0:09:37 > 0:09:41- I'm getting the taste of the sea - immediately.
0:09:41 > 0:09:45- There's the taste of the sea and - a hint of the charcoal and wood too.
0:09:47 > 0:09:50- But the taste of the crab - doesn't get masked.
0:09:52 > 0:09:53- The brown meat is so smooth.
0:09:53 > 0:09:55- The brown meat is so smooth.- - It brings everything together.
0:09:56 > 0:09:58- It certainly does.
0:09:58 > 0:10:03- I've just had a little of - the raw fennel with cooked fennel...
0:10:03 > 0:10:05- ..and the white crabmeat.
0:10:05 > 0:10:07- It's wonderful. Thank you.
0:10:07 > 0:10:09- Pleasure.
0:10:10 > 0:10:13- I'm probably going to finish this!
0:10:13 > 0:10:14- Do you want some more?
0:10:14 > 0:10:15- Do you want some more?- - A little.
0:10:16 > 0:10:18- It's lovely - to see a young Welshman...
0:10:19 > 0:10:22- ..succeed in the food industry - in London.
0:10:22 > 0:10:26- Keep an eye out for him. I think - Tomos Parry is going to be famous.
0:10:30 > 0:10:34- The next dish is inspired by Tomos - cooking with fire.
0:10:34 > 0:10:36- Smoked aubergine chilli.
0:10:36 > 0:10:38- It's really easy to make.
0:10:38 > 0:10:43- The way I get the smoked aubergine - taste is by cooking it on the hob.
0:10:43 > 0:10:48- I've got an oven rack and I'll - just put the aubergine on the rack.
0:10:48 > 0:10:50- Easy.
0:10:51 > 0:10:56- Preparing the aubergines like this - brings out an incredible taste.
0:10:56 > 0:10:59- But don't burn the skin too much.
0:10:59 > 0:11:01- You want to char them - not cremate them.
0:11:01 > 0:11:05- I'm making vegetarian chilli - with the aubergines.
0:11:06 > 0:11:08- Believe me, you won't miss the meat.
0:11:08 > 0:11:12- I fry carrots, green pepper - and onions with a pinch of salt.
0:11:12 > 0:11:14- Then I add dry spices.
0:11:14 > 0:11:18- Coriander, oregano, cumin, - smoked paprika...
0:11:19 > 0:11:20- ..chilli and cinnamon.
0:11:22 > 0:11:26- Then, garlic, fresh chilli, - tinned tomatoes...
0:11:26 > 0:11:31- ..black beans and some lentils - to thicken the chilli.
0:11:31 > 0:11:36- Dried porcini mushrooms soaked - in water gives the chilli depth.
0:11:36 > 0:11:40- Use a little water left over - from soaking the mushrooms too.
0:11:41 > 0:11:44- Loosen the mixture - with boiling water.
0:11:45 > 0:11:48- To finish, add a piece or two - of dark chocolate.
0:11:50 > 0:11:55- Let it simmer for 15 minutes - before adding the aubergines.
0:11:56 > 0:12:00- I serve it with tortillas from - the market, a simple guacamole...
0:12:00 > 0:12:03- ..soured cream and cheese.
0:12:03 > 0:12:06- The full recipe is on the website.
0:12:09 > 0:12:11- It was very tasty.
0:12:11 > 0:12:15- I'm guilty of not eating - enough vegetarian food.
0:12:15 > 0:12:18- That's inspired me. - It was wonderful.
0:12:19 > 0:12:21- It was lovely.
0:12:21 > 0:12:24- I'm not usually a fan of - vegetarian food but it was so nice.
0:12:24 > 0:12:29- It's nice to have something fresh at - this time of night as it's so hot.
0:12:29 > 0:12:33- The avocado and creme fraiche - was lovely. Very nice.
0:12:33 > 0:12:38- It was wonderful. A little messy - to eat but it was very tasty.
0:12:38 > 0:12:40- I enjoyed it.
0:12:40 > 0:12:44- It was almost meaty despite it - being vegetarian. It was nice.
0:12:46 > 0:12:48- Later, I'll be tasting wine - with Arwel...
0:12:49 > 0:12:50- Amazing!
0:12:51 > 0:12:55- ..I'll have Lisa Angharad's help - to make a cheeky pudding...
0:12:55 > 0:12:57- Really nice. Not too sweet.
0:12:58 > 0:13:02- And we'll find out how good - the London Welsh are at baking.
0:13:03 > 0:13:04- Back in two.
0:13:04 > 0:13:05- .
0:13:06 > 0:13:06- Subtitles
0:13:06 > 0:13:08- Subtitles- - Subtitles
0:13:08 > 0:13:10- I'm in Borough Market, London...
0:13:10 > 0:13:15- ..cooking street food for some - of the city's Welsh inhabitants.
0:13:16 > 0:13:21- I've cooked smoky vegetarian chilli - and a salted beef sandwich...
0:13:21 > 0:13:23- ..my favourite sandwich.
0:13:24 > 0:13:29- Later, my guest Lisa Angharad - will help me make a pudding.
0:13:30 > 0:13:32- First, something to quench a thirst.
0:13:32 > 0:13:37- We couldn't come to London without - bringing our wine expert, Arwel.
0:13:37 > 0:13:38- Welcome.
0:13:38 > 0:13:39- Welcome.- - Thank you.
0:13:39 > 0:13:41- What do you have for us?
0:13:41 > 0:13:44- Two wines. - We'll start with the white.
0:13:44 > 0:13:47- It's from the Loire valley - in France.
0:13:47 > 0:13:49- It's a Muscadet, - Sevre et Maine Sur Lie.
0:13:50 > 0:13:52- A tongue twister, but it's tasty.
0:13:52 > 0:13:54- I believe you.
0:13:54 > 0:13:56- This would go well with the chilli.
0:13:57 > 0:14:01- People think it goes with red wine - but some white wines go with it too.
0:14:01 > 0:14:03- Let's see what you make of it.
0:14:05 > 0:14:08- Is it expensive?
0:14:08 > 0:14:10- No. It's very reasonable.
0:14:10 > 0:14:14- You can buy a bottle of Muscadet - for less than 7.
0:14:15 > 0:14:18- It's only one grape - - melon de Bourgogne.
0:14:18 > 0:14:21- Some people think that Muscadet - is the name of the grape.
0:14:22 > 0:14:23- It's so fresh.
0:14:23 > 0:14:27- You get freshly-cut grass - and it's citrusy.
0:14:33 > 0:14:34- Hello! It's lush!
0:14:34 > 0:14:38- When you have this Muscadet...
0:14:38 > 0:14:41- ..the fact it's sur lie - means it's on the lees.
0:14:42 > 0:14:45- It's in contact with dead yeast - for about six months.
0:14:46 > 0:14:49- It has a bit more of a yeasty - texture, giving it more body.
0:14:49 > 0:14:51- It's going down very easily!
0:14:52 > 0:14:54- Next, something - a bit more interesting.
0:14:56 > 0:14:59- We've done France, Spain and Italy.
0:14:59 > 0:15:01- We're now going to Lebanon.
0:15:01 > 0:15:03- We're now going to Lebanon.- - I've never had wine from Lebanon.
0:15:03 > 0:15:06- As you do! Chateau Musar - is the name of the winery.
0:15:07 > 0:15:10- There's so much I can say about it.
0:15:10 > 0:15:13- It's located - around 15 miles outside Beirut.
0:15:13 > 0:15:16- It was established in 1930.
0:15:16 > 0:15:19- They've never missed a vintage...
0:15:19 > 0:15:25- ..even in 1983, during the war.
0:15:25 > 0:15:30- The owner had to sneak in by boat - to make the wine at night!
0:15:30 > 0:15:33- Even the cellar - where the wine is stored...
0:15:33 > 0:15:37- ..has doubled up as a bomb shelter - for the locals.
0:15:37 > 0:15:40- That's the history. - The wine itself is excellent.
0:15:40 > 0:15:42- It's influenced by Bordeaux.
0:15:43 > 0:15:44- There are four grapes...
0:15:44 > 0:15:48- ..Carignan, Cinsault, Grenache - and Cabernet Sauvignon.
0:15:48 > 0:15:50- A typical Bordeaux blend.
0:15:50 > 0:15:54- It isn't released - until five years after the vintage.
0:15:54 > 0:15:58- So 2012 is the freshest one. We're - a bit posher - this is a 2006 one.
0:15:58 > 0:15:59- A special one for me.
0:15:59 > 0:16:02- A special one for me.- - It matures. It improves with age.
0:16:02 > 0:16:05- You won't get a bottle younger - than a 2012.
0:16:05 > 0:16:07- How much does it cost?
0:16:07 > 0:16:12- It's not an everyday wine. - You won't get much change from 30.
0:16:12 > 0:16:13- OK!
0:16:13 > 0:16:16- But when you taste it, - you can see the difference.
0:16:16 > 0:16:20- When I smell it, it fills my lungs.
0:16:20 > 0:16:24- You get oak, plums.
0:16:24 > 0:16:28- Even some leathery notes.
0:16:29 > 0:16:31- It's incredible.
0:16:32 > 0:16:34- Oh, my goodness!
0:16:34 > 0:16:37- You could live on that.
0:16:37 > 0:16:39- I liked that, but this...
0:16:40 > 0:16:42- It has so much depth.
0:16:43 > 0:16:45- It's so smooth.
0:16:45 > 0:16:48- It will carry on maturing - for another decade.
0:16:48 > 0:16:52- This bottle won't. But it would - give you another 10 or 15 years.
0:16:53 > 0:16:54- Brilliant. Thank you very much.
0:16:54 > 0:16:55- Brilliant. Thank you very much.- - Cheers.
0:16:56 > 0:16:58- It's time now for the pudding.
0:16:59 > 0:17:02- I'm going to cook beignets - - a type of French doughnut.
0:17:03 > 0:17:06- I've made a dough - by rubbing butter in flour.
0:17:06 > 0:17:10- Then, I added sugar, yeast, salt, - egg and milk...
0:17:10 > 0:17:13- ..before mixing and kneading.
0:17:14 > 0:17:19- The sweet dough needs two hours - to double in size before I use it.
0:17:19 > 0:17:22- Lisa, are you going - to help me make a pudding?
0:17:23 > 0:17:25- I'm not very good with puddings.
0:17:25 > 0:17:26- Do you have a sweet tooth?
0:17:26 > 0:17:27- Do you have a sweet tooth?- - No.
0:17:27 > 0:17:31- Although it's developing and - I'm not sure if that's a good thing.
0:17:32 > 0:17:36- Good. We're going to make - a type of doughnut called beignets.
0:17:37 > 0:17:40- They're famous in New Orleans - in the French Quarter.
0:17:40 > 0:17:44- My favourite doughnut - is crab doughnuts.
0:17:44 > 0:17:47- I had them in Chiltern Firehouse.
0:17:47 > 0:17:49- Amazing. Amazing.
0:17:50 > 0:17:51- It sounds amazing.
0:17:51 > 0:17:54- It sounds amazing.- - It is. The doughnuts are so soft.
0:17:54 > 0:17:56- It's lush.
0:17:56 > 0:17:57- Anyway!
0:17:58 > 0:18:00- I've done the dough - as it takes time to prove.
0:18:01 > 0:18:05- We're going to cut it, - you're going to roll it...
0:18:05 > 0:18:07- ..and we're going to fry it.
0:18:07 > 0:18:10- We have a blueberry sauce - and some icing sugar.
0:18:10 > 0:18:11- Superfood! We're good.
0:18:11 > 0:18:12- Superfood! We're good.- - Superfood!
0:18:13 > 0:18:16- Roll it carefully - - don't be too aggressive.
0:18:16 > 0:18:20- It needs to be around - a centimetre thickness.
0:18:20 > 0:18:22- OK. It's really soft!
0:18:22 > 0:18:24- There you are. A bit more.
0:18:25 > 0:18:26- Lovely!
0:18:26 > 0:18:27- You're fine.
0:18:30 > 0:18:32- A little more then we'll cut it.
0:18:34 > 0:18:37- The oil's come up to temperature - over here.
0:18:38 > 0:18:39- What is the temperature?
0:18:39 > 0:18:40- What is the temperature?- - It's 170C.
0:18:41 > 0:18:47- Normal doughnuts are circular - and you fill them with jam.
0:18:47 > 0:18:51- Churros are longer.
0:18:52 > 0:18:57- Beignets are a square or diamond - shape. They're not too exact.
0:18:57 > 0:19:01- So, literally, - I'm just going to slice them.
0:19:01 > 0:19:02- They're quite big.
0:19:03 > 0:19:06- I'm going to slice it again.
0:19:08 > 0:19:10- Then across.
0:19:11 > 0:19:16- They cook very quickly - - two minutes each side.
0:19:17 > 0:19:20- I serve them - with a simple blueberry sauce...
0:19:21 > 0:19:25- ..made with fresh blueberries, - lemon juice and some sugar.
0:19:25 > 0:19:28- These are traditionally served - with icing sugar.
0:19:31 > 0:19:32- Lush.
0:19:35 > 0:19:37- Really nice. Not too sweet.
0:19:37 > 0:19:39- What do you think?
0:19:39 > 0:19:43- Well, I want to eat half of them, - if I'm allowed.
0:19:43 > 0:19:46- Of course. Thank you for your help.
0:19:46 > 0:19:47- I wasn't a lot of help.
0:19:48 > 0:19:49- I helped to eat them!
0:19:49 > 0:19:51- I helped to eat them!- - That's fine.
0:19:55 > 0:19:59- The pudding was lovely. - The jam was wonderful.
0:19:59 > 0:20:03- The doughnuts were very tasty too. - I really enjoyed it.
0:20:03 > 0:20:06- It was lovely. Very light.
0:20:06 > 0:20:08- I've enjoyed the whole evening.
0:20:12 > 0:20:14- I want another one. - Can I have another one?
0:20:18 > 0:20:21- It's time - for my favourite part of the show.
0:20:25 > 0:20:27- It's time for our competition.
0:20:27 > 0:20:28- Wow!
0:20:28 > 0:20:29- Wow!- - They look good.
0:20:30 > 0:20:34- The theme was a sweet or a cake - based on Borough Market.
0:20:35 > 0:20:37- OK. I see.
0:20:38 > 0:20:40- Which do you want to taste first?
0:20:40 > 0:20:41- Which do you want to taste first?- - This one.
0:20:42 > 0:20:46- We don't know who's baked what - until we've tasted everything.
0:20:46 > 0:20:47- But here's a peek for you at home.
0:20:47 > 0:20:48- But here's a peek for you at home.- - Nice.
0:20:49 > 0:20:52- Borough Market - was full of inspiration.
0:20:52 > 0:20:56- When I go there, - I want to eat a bit of everything.
0:20:56 > 0:20:58- So my idea was to make - a bit of everything.
0:20:59 > 0:21:01- The standard was good throughout.
0:21:01 > 0:21:02- The standard was good throughout.- - Fair play.
0:21:02 > 0:21:05- Pistachio cake.
0:21:05 > 0:21:11- I spent half of today - deshelling the pistachios!
0:21:11 > 0:21:15- I have a mountain of them - in the kitchen at the moment.
0:21:16 > 0:21:20- I put it in the oven. It was - meant to be in for 40 minutes.
0:21:20 > 0:21:23- I took it out and it was soupy!
0:21:24 > 0:21:26- It's nice. It's a little bit salty.
0:21:28 > 0:21:34- Uh oh! Has someone put salt in - instead of sugar?!
0:21:35 > 0:21:36- I'll cut this cake.
0:21:36 > 0:21:41- I like the Tupperware box lid - as a plate to exhibit the cake!
0:21:42 > 0:21:48- Under the layers of icing - is a chocolate and orange cake.
0:21:48 > 0:21:51- Look at the chocolate inside!
0:21:52 > 0:21:54- I think - it looks better than it tastes.
0:21:58 > 0:22:00- Really chocolatey. Really nice.
0:22:00 > 0:22:02- We'll taste the brownies next.
0:22:02 > 0:22:03- We'll taste the brownies next.- - They look cool.
0:22:04 > 0:22:06- There are so many - fruit and veg stalls there.
0:22:07 > 0:22:10- So I decided to add - some raspberry sauce too...
0:22:10 > 0:22:12- ..to make it sweeter.
0:22:12 > 0:22:15- I like it. It's quite rich.
0:22:16 > 0:22:17- Dense.
0:22:17 > 0:22:20- Dense.- - It's chocolate and rum.
0:22:21 > 0:22:22- There's alcohol in it.
0:22:22 > 0:22:24- There's alcohol in it.- - Yeah! Hello!
0:22:24 > 0:22:26- The winner!
0:22:29 > 0:22:31- This and this one are my favourites.
0:22:31 > 0:22:33- What about you?
0:22:34 > 0:22:36- The lemon drizzle I liked.
0:22:36 > 0:22:38- But I'm not a cakes person.
0:22:38 > 0:22:40- That doesn't matter.
0:22:40 > 0:22:43- I thought this was pretty - just it was a bit salty inside!
0:22:44 > 0:22:46- That's unfortunate.
0:22:48 > 0:22:52- You know more about cooking than me, - so we'll say this one.
0:22:52 > 0:22:56- The market stall. I agree.
0:22:56 > 0:22:58- The market stall.
0:22:58 > 0:23:01- Llyr, come on down.
0:23:04 > 0:23:08- It tasted incredible. - You could taste the orange.
0:23:08 > 0:23:08- It was tasty.
0:23:08 > 0:23:09- It was tasty.- - Lush.
0:23:10 > 0:23:12- The fact you did the fruit.
0:23:12 > 0:23:15- The fact you did the fruit.- - I enjoyed the Matchsticks too.
0:23:15 > 0:23:16- I didn't make those, unfortunately.
0:23:16 > 0:23:18- I didn't make those, unfortunately.- - Nostalgic.
0:23:18 > 0:23:23- Congratulations and well done - to everyone who took part.
0:23:24 > 0:23:26- Our bellies are full.
0:23:26 > 0:23:29- See you next time. Ta-ra!
0:23:47 > 0:23:49- S4C Subtitles by Testun Cyf.
0:23:49 > 0:23:50- .