0:00:00 > 0:00:00- .
0:00:00 > 0:00:04- Welcome to the Christmas party - in Portmeirion.
0:00:07 > 0:00:09- We have a feast for you tonight.
0:00:09 > 0:00:13- On the menu, Christmas food - with an European flavour...
0:00:13 > 0:00:16- ..along with some - traditional classics.
0:00:17 > 0:00:19- Arwel's supplying the wines.
0:00:20 > 0:00:22- I knew you'd approve!
0:00:22 > 0:00:25- Our special guests - are Gwibdaith Hen Fran.
0:00:27 > 0:00:28- Take it away.
0:00:28 > 0:00:31- # Something in the turkey - makes me feel perky
0:00:31 > 0:00:33- # There's always something - in the turkey
0:00:33 > 0:00:36- # Something in the turkey - makes me feel perky
0:00:36 > 0:00:38- # There's always something - in the turkey
0:00:38 > 0:00:40- # Gobble-dee-gobble, gobble-dee-goo
0:00:41 > 0:00:44- # Gobble-dee-gobble-dee, - gobble-dee-goo #
0:00:53 > 0:00:57- Built by Sir Clough Williams-Ellis - in an Italianate style...
0:00:57 > 0:01:00- ..Portmeirion - near Penrhyndeudraeth...
0:01:00 > 0:01:04- ..is an enchanting place - and ideal for my Christmas party.
0:01:05 > 0:01:09- With such a strong Italian influence - on the village...
0:01:09 > 0:01:12- ..our food will have - an European flavour.
0:01:12 > 0:01:15- We also have classics - such as Welsh beef.
0:01:15 > 0:01:20- We sample Christmas recipes - from our European guests...
0:01:20 > 0:01:25- ..and the Gwibdaith boys - will judge the cake competition.
0:01:25 > 0:01:27- It's not as good as Mam's.
0:01:28 > 0:01:30- First, nibbles.
0:01:31 > 0:01:34- I'm going to make - two delicious canapes.
0:01:34 > 0:01:38- The first one is my version - of a Spanish croqueta...
0:01:38 > 0:01:39- ..with a Welsh twist.
0:01:40 > 0:01:43- I've had many croquetas - on holiday in Barcelona.
0:01:43 > 0:01:45- Mine are rarebit croquetas.
0:01:47 > 0:01:50- Heat 300ml of milk.
0:01:50 > 0:01:55- In another saucepan, - melt 60g of unsalted butter.
0:01:55 > 0:01:58- Add 60g of flour to make the roux.
0:01:58 > 0:02:02- Gradually add 150ml of beer.
0:02:02 > 0:02:06- Repeat the process - with the warm milk.
0:02:06 > 0:02:12- Add the ingredients gradually - to avoid lumps in your croquetas.
0:02:12 > 0:02:17- When the mixture is smooth, - add a tablespoon of Dijon mustard...
0:02:17 > 0:02:20- ..and a drop or two - of Worcestershire sauce.
0:02:22 > 0:02:25- Add finely chopped fresh chives...
0:02:25 > 0:02:28- ..and 150g of strong Welsh Cheddar.
0:02:30 > 0:02:34- To make the mixture even richer, - add some egg yolks.
0:02:36 > 0:02:38- Cool in the fridge for half an hour.
0:02:38 > 0:02:44- Place some Clingfilm over it - to prevent any skin forming.
0:02:44 > 0:02:50- While it sets, prepare a bowl - of panko breadcrumbs with Parmesan.
0:02:50 > 0:02:53- Two whisked eggs - and a bowl of plain flour.
0:02:54 > 0:02:56- Roll up my sleeves.
0:02:57 > 0:02:59- Grab a spoon.
0:02:59 > 0:03:02- Take some of the rarebit mixture...
0:03:02 > 0:03:05- ..take some flour in your hand - and shape it.
0:03:05 > 0:03:07- Spoon some of the mixture.
0:03:11 > 0:03:16- The flour stops the mixture - sticking to your hands.
0:03:22 > 0:03:24- Dip it in the egg.
0:03:25 > 0:03:27- Try and keep one hand dry.
0:03:27 > 0:03:30- This is the egg hand, - this is the breadcrumb hand!
0:03:32 > 0:03:34- In the egg.
0:03:34 > 0:03:38- Cover with breadcrumbs.
0:03:38 > 0:03:39- Nice and simple.
0:03:41 > 0:03:44- The mixture will make 15 croquetas.
0:03:44 > 0:03:49- Fry them in oil at 180 degrees for - a few minutes and they'll be ready.
0:03:57 > 0:04:00- These will satisfy everyone - this Christmas.
0:04:00 > 0:04:05- Serve the croquetas with - my Christmas cranberry chutney...
0:04:05 > 0:04:10- ..made with fresh cranberries, - ginger, orange and cinnamon.
0:04:11 > 0:04:13- The recipes can be found - on the website.
0:04:20 > 0:04:21- Hello.
0:04:22 > 0:04:24- Would you like one of these?
0:04:24 > 0:04:27- These are Welsh rarebit croquetas.
0:04:29 > 0:04:31- This is a cranberry chutney.
0:04:34 > 0:04:36- Delicious.
0:04:36 > 0:04:38- I love Welsh rarebit.
0:04:38 > 0:04:41- Me too. Anything with cheese.
0:04:41 > 0:04:43- Cheese at Christmas is a must.
0:04:44 > 0:04:46- Can I have another?
0:04:54 > 0:04:56- It's Christmas! Enjoy yourselves.
0:04:59 > 0:05:00- That was delicious.
0:05:01 > 0:05:04- The coating was crispy - and it melted in my mouth.
0:05:04 > 0:05:09- The cranberry chutney was nice. - It broke through it, it was lovely.
0:05:10 > 0:05:13- When you bit into it, - it was unexpected...
0:05:13 > 0:05:16- ..to taste the kick of the mustard.
0:05:18 > 0:05:24- The other canape is figs marinated - in balsamic vinegar and oil...
0:05:24 > 0:05:27- ..with Mozzarella cheese - and Parma ham.
0:05:27 > 0:05:29- Lovely Italian flavours.
0:05:30 > 0:05:33- It was lovely. I loved the sweet - figs with balsamic vinegar.
0:05:33 > 0:05:36- The Mozzarella was nice and light.
0:05:36 > 0:05:40- One of the guests has prepared - another Italian treat outside.
0:05:44 > 0:05:48- I'm joined by Anne - who comes from an Italian family.
0:05:48 > 0:05:50- What are you making here?
0:05:50 > 0:05:52- Arrosticini.
0:05:53 > 0:05:54- Which meat are you using?
0:05:54 > 0:05:56- Which meat are you using?- - Lamb shoulder.
0:05:56 > 0:05:59- This is a traditional - Italian recipe.
0:06:00 > 0:06:01- From Abruzzo.
0:06:02 > 0:06:04- Is this a Christmas dish?
0:06:05 > 0:06:08- It's served all year round - but also at Christmas.
0:06:09 > 0:06:12- It's just meat, lamb.
0:06:12 > 0:06:18- Shepherds would have eaten it as - they drove sheep over the mountains.
0:06:18 > 0:06:21- They would kill the sheep - and eat these.
0:06:21 > 0:06:25- It's very plain, - it's not marinated in anything.
0:06:25 > 0:06:28- Just a pinch of salt - and rotate them.
0:06:29 > 0:06:30- They don't take long to cook.
0:06:30 > 0:06:32- They don't take long to cook.- - About 10 minutes.
0:06:32 > 0:06:36- This is a special barbecue - for the Arrosticini.
0:06:37 > 0:06:39- It's called fornacella.
0:06:39 > 0:06:42- You can find one - in every garden in Italy.
0:06:43 > 0:06:47- This is something you'd make - over Christmas for all the family...
0:06:48 > 0:06:50- ..as a first course.
0:06:50 > 0:06:51- An aperitivo.
0:06:52 > 0:06:56- The lamb smells lovely - and it's really simple to make.
0:06:56 > 0:07:01- A pinch of salt, on the barbecue - with a red wine accompaniment.
0:07:01 > 0:07:06- Montepulciano D'Abruzzo. - That's from my home region.
0:07:06 > 0:07:08- Can I have a taste?
0:07:09 > 0:07:11- They should be eaten hot.
0:07:11 > 0:07:15- That's why I put them in foil - after I cooked them.
0:07:16 > 0:07:18- I'll crack this bottle of wine open.
0:07:18 > 0:07:21- Would you like some red wine?
0:07:21 > 0:07:24- You're originally from Wales.
0:07:24 > 0:07:26- Who came over from Italy?
0:07:27 > 0:07:32- Mam moved over in the 1950s - to search for work after the war.
0:07:32 > 0:07:35- Italy was a poor country - at the time.
0:07:35 > 0:07:39- She worked on a farm, as a maid. - Dad was the farmhand.
0:07:39 > 0:07:41- They met and got married.
0:07:41 > 0:07:43- That's lovely.
0:07:43 > 0:07:46- Can I have a taste? Thank you.
0:07:50 > 0:07:52- That's wonderful.
0:07:53 > 0:07:55- So tender.
0:07:55 > 0:07:59- It just lets the flavour - of the meat come through.
0:08:02 > 0:08:04- Thank you and merry Christmas.
0:08:04 > 0:08:07- What's merry Christmas in Italian?
0:08:07 > 0:08:09- Buon Natale.
0:08:14 > 0:08:17- They were delicious. - Lovely flavours.
0:08:18 > 0:08:21- To think it was so simple, - it was very tasty.
0:08:21 > 0:08:26- It was wonderful. Portmeirion - is a great place to eat it.
0:08:26 > 0:08:30- The red wine was delicious too. - Can I have more?!
0:08:32 > 0:08:34- Later, tips from Arwel, - our wine expert...
0:08:35 > 0:08:39- ..about which fizz to drink - that won't break the bank.
0:08:39 > 0:08:41- It costs less than a fiver.
0:08:41 > 0:08:43- A purple Polish soup.
0:08:43 > 0:08:46- How nice is that? How nice is that?
0:08:47 > 0:08:49- And a Catalan dish.
0:08:49 > 0:08:54- We're excited about Christmas - just to eat this soup. It's so nice.
0:08:55 > 0:08:56- See you soon.
0:08:56 > 0:08:57- .
0:08:59 > 0:08:59- Subtitles
0:08:59 > 0:09:00- Subtitles- - Subtitles
0:09:00 > 0:09:02- Welcome back to Portmeirion.
0:09:02 > 0:09:06- We're celebrating Christmas - with all kinds of food.
0:09:06 > 0:09:08- I'm cooking my favourite dishes.
0:09:09 > 0:09:11- I'm sharing the kitchen - with my guests.
0:09:13 > 0:09:18- Elin comes from a Polish family. - She's prepared the purple soup.
0:09:19 > 0:09:22- A warm welcome to the kitchen.
0:09:22 > 0:09:25- I'm told you're making us - a Polish soup.
0:09:26 > 0:09:28- Barszcz.
0:09:29 > 0:09:31- Lots of beetroot...
0:09:31 > 0:09:35- ..and at the end, - I add some uszka...
0:09:35 > 0:09:40- ..small parcels - filled with mushrooms and onions
0:09:40 > 0:09:42- What flavours are in the soup?
0:09:43 > 0:09:47- It's a little salty, a little sour - with a lot of beetroot flavour.
0:09:48 > 0:09:50- Is this a family recipe?
0:09:50 > 0:09:51- It's Nain's recipe.
0:09:52 > 0:09:54- I wouldn't normally make it.
0:09:54 > 0:09:55- I wouldn't normally make it.- - No pressure.
0:09:55 > 0:09:58- She's passed the recipe down to you.
0:09:58 > 0:10:01- It's in the book. - What do you do first?
0:10:01 > 0:10:04- These go into the saucepan.
0:10:07 > 0:10:09- You'll have purple hands by the end.
0:10:10 > 0:10:12- It's a Christmas colour.
0:10:12 > 0:10:16- This is a traditional - Christmas recipe.
0:10:16 > 0:10:18- Precisely.
0:10:19 > 0:10:21- You've already grated the beetroot.
0:10:22 > 0:10:25- Is this vegetable stock?
0:10:25 > 0:10:26- Is this vegetable stock?- - Yes.
0:10:26 > 0:10:29- Does anything else go into this?
0:10:29 > 0:10:31- It needs to be heated - for 5-10 minutes.
0:10:32 > 0:10:36- Then we'll add everything else. - I'll take this over for you.
0:10:37 > 0:10:41- Heat the soup, - add some garlic powder...
0:10:41 > 0:10:46- ..sugar for sweetness, vinegar - for a sour note and salt and pepper.
0:10:48 > 0:10:51- Simmer for a little while longer - before straining.
0:10:55 > 0:10:59- Add the uszka and heat through.
0:11:02 > 0:11:05- What a wonderful colour.
0:11:06 > 0:11:09- When would you normally eat this?
0:11:09 > 0:11:13- Wigilia is always on Christmas Eve.
0:11:13 > 0:11:16- We always wait - until the first star appears...
0:11:17 > 0:11:20- ..before sitting down to eat.
0:11:22 > 0:11:25- The children usually run - to the window to wait for the star.
0:11:27 > 0:11:30- The colour, it's just Christmas.
0:11:32 > 0:11:33- Wow.
0:11:34 > 0:11:40- That's... - It's sweet, it's a little sour.
0:11:40 > 0:11:44- The richness of the beetroot, - it's really earthy.
0:11:44 > 0:11:46- You can taste it.
0:11:50 > 0:11:53- Tastes like Christmas.
0:11:53 > 0:11:55- Would Nain be proud of this?
0:11:55 > 0:11:57- Would Nain be proud of this?- - I hope so.
0:11:58 > 0:12:00- I'll take her a bowl to taste.
0:12:00 > 0:12:03- Thank you. - How do I say merry Christmas?
0:12:03 > 0:12:04- Wesolych Swiat.
0:12:04 > 0:12:06- Wesolych Swiat.- - Wesolych Swiat.
0:12:07 > 0:12:08- Close enough.
0:12:08 > 0:12:10- Merry Christmas. Thank you.
0:12:17 > 0:12:21- How nice is that? How nice is that?
0:12:21 > 0:12:24- I don't like beetroot - but it was nice.
0:12:25 > 0:12:28- When it was served, - I wasn't quite sure.
0:12:28 > 0:12:31- It had a wonderful aroma - and a spicy taste.
0:12:31 > 0:12:32- It's very nice.
0:12:33 > 0:12:35- There's a pepper kick in it.
0:12:35 > 0:12:39- It would have been nice - to dip a sandwich in it.
0:12:44 > 0:12:47- A Christmas party - isn't a party without bubbles.
0:12:47 > 0:12:50- Arwel's joined me. - A warm welcome to you.
0:12:50 > 0:12:53- What should we be drinking - this Christmas?
0:12:53 > 0:12:59- I've brought three sparkling wines - from different countries.
0:12:59 > 0:13:01- Italy, Spain and France.
0:13:02 > 0:13:05- We'll start with this. - Prosecco rose.
0:13:05 > 0:13:08- Prosecco has become popular - in recent years.
0:13:08 > 0:13:15- A quarter of the Prosecco produced - in Italy is drunk in Britain.
0:13:17 > 0:13:19- They're not going to run dry?
0:13:19 > 0:13:20- They're not going to run dry?- - I shouldn't think so.
0:13:21 > 0:13:24- The Prosecco style - is light and fresh.
0:13:24 > 0:13:26- It's a delicate style.
0:13:27 > 0:13:31- With rose, the skin has been in - contact with the juice for a time.
0:13:32 > 0:13:36- That gives it the colour. - That's the only difference.
0:13:36 > 0:13:40- Yes, that's really light. - It's something to start the party.
0:13:40 > 0:13:41- Breakfast!
0:13:41 > 0:13:43- Breakfast!- - Breakfast!
0:13:43 > 0:13:47- It's so light - and it's not very strong in alcohol.
0:13:48 > 0:13:50- The next one's from Spain.
0:13:50 > 0:13:53- Cava. Cava is Spain's - traditional sparkling wine.
0:13:54 > 0:13:57- It's made in the exact same way - as Champagne is made.
0:13:57 > 0:14:00- People think it's - a poor man's version - it's not.
0:14:01 > 0:14:06- Three main grapes - - Macabeo, Paralleda and Xarel-lo.
0:14:06 > 0:14:08- This is heavier in style...
0:14:09 > 0:14:12- ..and a little more complex.
0:14:12 > 0:14:14- Prosecco is very trendy.
0:14:15 > 0:14:17- Cava's trendy again now.
0:14:17 > 0:14:19- It's coming back.
0:14:19 > 0:14:22- The difference in the way - they're produced...
0:14:23 > 0:14:27- ..is that Cava is made just like - Champagne and takes a lot longer.
0:14:27 > 0:14:30- It has a darker colour.
0:14:30 > 0:14:32- Compared to Prosecco, yes.
0:14:32 > 0:14:36- There's more depth to it. - It's a more golden colour.
0:14:36 > 0:14:38- You can smell the apple aroma.
0:14:41 > 0:14:43- An yeasty apple.
0:14:46 > 0:14:49- That's nice too. It's light.
0:14:49 > 0:14:51- It is heavier than Prosecco.
0:14:51 > 0:14:55- It has a smooth style.
0:14:55 > 0:14:56- It's dry but not too dry.
0:14:57 > 0:15:00- In terms of style, - all three are Brut in style.
0:15:00 > 0:15:02- They're all dry.
0:15:02 > 0:15:06- The difference - is in the grape that's used.
0:15:07 > 0:15:09- It costs less than a fiver.
0:15:09 > 0:15:12- It comes from Aldi.
0:15:13 > 0:15:15- Because of the golden bottle...
0:15:15 > 0:15:20- ..guests will think - you've splashed out on the bubbles.
0:15:20 > 0:15:22- A fiver - a bargain.
0:15:22 > 0:15:25- There's no need to spend a lot - on bubbles.
0:15:25 > 0:15:30- Cava has to adhere - to the laws of the country...
0:15:30 > 0:15:34- ..in terms of the grapes used, - the method it's produced...
0:15:34 > 0:15:36- ..and its age before being released.
0:15:37 > 0:15:39- It's just the same as Champagne.
0:15:39 > 0:15:41- And we move on...
0:15:41 > 0:15:42- And we move on...- - What a link!
0:15:42 > 0:15:46- Here's the Champagne. It must come - from the Champagne region.
0:15:46 > 0:15:51- Three grapes are used - Pinot Noir, - Pinot Meunier and Chardonnay.
0:15:51 > 0:15:53- This is a blend of all three.
0:15:53 > 0:15:55- This is a non-vintage Champagne.
0:15:55 > 0:15:58- It's a mixture of different years.
0:15:59 > 0:16:02- As Champagnes go, - this is very reasonable.
0:16:02 > 0:16:03- It cost 10.
0:16:05 > 0:16:07- Thank you.
0:16:07 > 0:16:11- This one doesn't compare - to the cava in terms of colour.
0:16:13 > 0:16:16- On the nose, - it's more biscuity, more yeasty.
0:16:17 > 0:16:18- I can smell the yeast.
0:16:18 > 0:16:21- I can smell the yeast.- - Vanilla, fudge, all kinds of things.
0:16:27 > 0:16:29- Oh, yeah.
0:16:30 > 0:16:32- There's a lot going on there.
0:16:32 > 0:16:36- There are two different flavours. - You can taste the fruit.
0:16:36 > 0:16:38- As it warms in the mouth...
0:16:38 > 0:16:41- ..there's a secondary taste - which is far more complex.
0:16:42 > 0:16:44- Champagne can sometimes be heavy.
0:16:44 > 0:16:46- Champagne can sometimes be heavy.- - It depends on the Champagne house.
0:16:47 > 0:16:48- And the vintage.
0:16:48 > 0:16:50- That's nice.
0:16:50 > 0:16:53- For 10 a bottle, - it's great quality.
0:16:53 > 0:16:55- My favourite is this one.
0:16:55 > 0:16:56- My favourite is this one.- - The cava.
0:16:56 > 0:17:01- That's what surprises people. They - think cava is cheap and cheerful.
0:17:01 > 0:17:03- It's not.
0:17:03 > 0:17:07- Prosecco is nice and light - but the cava is my favourite.
0:17:07 > 0:17:09- Breakfast, lunch, supper.
0:17:09 > 0:17:11- Of course, of course. Thank you.
0:17:15 > 0:17:19- Next, a Christmas dish - from Catalonia.
0:17:19 > 0:17:23- One of my guests, Ruben, - has been busy getting it ready.
0:17:25 > 0:17:28- A warm welcome to you. - What brought you to Wales?
0:17:28 > 0:17:33- I've been here for a while, - since 2009.
0:17:33 > 0:17:35- I work for the university in Bangor.
0:17:36 > 0:17:38- I could listen to that accent - all day!
0:17:39 > 0:17:42- What do you have here? - What's this dish?
0:17:42 > 0:17:46- I've prepared a Catalan soup, - sopa de galets.
0:17:46 > 0:17:49- This is something we make - every Christmas.
0:17:49 > 0:17:53- It's a traditional Catalan soup - which you eat every Christmas.
0:17:54 > 0:17:56- I eat this every Christmas.
0:17:56 > 0:17:59- It's the first time - I've cooked it myself.
0:17:59 > 0:18:03- Have you been checking - with the family?
0:18:03 > 0:18:05- Yes, I've checked with Mam.
0:18:05 > 0:18:07- The results are good!
0:18:08 > 0:18:10- I'm looking forward to tasting it.
0:18:10 > 0:18:13- What have you done? Is this pasta?
0:18:13 > 0:18:15- The galets, yes.
0:18:16 > 0:18:22- I'll cook them once I've prepared - the meat and vegetables.
0:18:22 > 0:18:25- We'll cook those first, - then the pasta.
0:18:25 > 0:18:27- Can I help? What can I do?
0:18:27 > 0:18:31- All kinds of ingredients - are in the soup.
0:18:31 > 0:18:33- It smells incredible.
0:18:33 > 0:18:38- It's a mixture of meat and - vegetables simmered for three hours.
0:18:39 > 0:18:41- The soup contain pilota...
0:18:41 > 0:18:45- ..a large meatball - made of pork, beef, flour and egg...
0:18:45 > 0:18:50- ..and botifarra blanca, - white Catalan sausages.
0:18:51 > 0:18:52- More bone.
0:18:52 > 0:18:56- One important ingredient - is a salted ham bone.
0:18:56 > 0:19:00- Reuben hasn't added salt - - the bone is enough.
0:19:02 > 0:19:04- After removing the ingredients...
0:19:04 > 0:19:08- ..Reuben boils the pasta - in the soup for 15 minutes.
0:19:08 > 0:19:13- The soup, meat and the vegetables - are traditionally served separately.
0:19:16 > 0:19:17- Oh, wow.
0:19:18 > 0:19:22- All the different meats - and the bone...
0:19:22 > 0:19:24- ..make it so flavoursome.
0:19:24 > 0:19:28- We look forward to Christmas - because we can eat this soup!
0:19:29 > 0:19:30- It's so nice.
0:19:30 > 0:19:33- That's wonderful. Thank you.
0:19:33 > 0:19:35- That's wonderful. Thank you.- - Thank you.
0:19:35 > 0:19:38- Let's taste some of the pilota.
0:19:38 > 0:19:40- Yes, pilota.
0:19:40 > 0:19:46- This is the meatball - made up of pork and beef.
0:19:46 > 0:19:51- Pork, beef, - some flour, egg and garlic.
0:19:51 > 0:19:53- There's parsley in it too.
0:19:54 > 0:19:56- It's a large ball.
0:19:56 > 0:19:58- The garlic...
0:19:59 > 0:20:03- It's not too strong. You can taste - the beef and the pork.
0:20:03 > 0:20:09- I think this is the ideal dish to - share with the family at Christmas.
0:20:09 > 0:20:12- Wholesome, tasty - and simple to prepare.
0:20:13 > 0:20:15- I've enjoyed eating this.
0:20:15 > 0:20:19- I'm a huge fan of the sopa. - Thank you very much.
0:20:19 > 0:20:22- How do I say merry Christmas - in Catalan?
0:20:22 > 0:20:24- Bon Nadal.
0:20:24 > 0:20:26- Bon Nadal.- - Bon Nadal a tu.
0:20:29 > 0:20:31- Later, the main course.
0:20:32 > 0:20:34- I can't wait.
0:20:34 > 0:20:35- It was fantastic.
0:20:35 > 0:20:38- It was fantastic.- - This crew cook up a surprise...
0:20:38 > 0:20:41- ..for one of our guests.
0:20:42 > 0:20:43- Back soon.
0:20:43 > 0:20:44- .
0:20:47 > 0:20:47- Subtitles
0:20:47 > 0:20:49- Subtitles- - Subtitles
0:20:49 > 0:20:53- Welcome back to - the Christmas party in Portmeirion.
0:20:54 > 0:20:58- Next on the menu, the star of - the show, a rib of matured beef...
0:20:58 > 0:21:00- ..with all the trimmings.
0:21:01 > 0:21:03- What makes Welsh black beef - so special?
0:21:04 > 0:21:07- I visited Anglesey to find out.
0:21:10 > 0:21:13- Ioan and Helen from Tryfil Isaf, - Anglesey...
0:21:13 > 0:21:16- ..specialise in farming - Welsh Black cattle.
0:21:16 > 0:21:19- They've won accolades - for their produce.
0:21:19 > 0:21:22- They take great care of their stock.
0:21:22 > 0:21:24- Who's this?
0:21:24 > 0:21:25- Twm.
0:21:26 > 0:21:28- Nice name.
0:21:28 > 0:21:31- Llechwedd Twm 35 - to give you his full name.
0:21:32 > 0:21:34- Twm to his friends.
0:21:34 > 0:21:40- He was a champion - at the Dolgellau sale last January.
0:21:40 > 0:21:44- He's settled very well, - he's never been a problem.
0:21:44 > 0:21:46- Is he a fan of the ladies?
0:21:47 > 0:21:51- Yes, yes. - He's a huge fan of the ladies.
0:21:52 > 0:21:54- Tickle his nose.
0:21:55 > 0:21:57- I'll take him back.
0:21:57 > 0:21:59- Ta-ra, Twm.
0:22:01 > 0:22:07- What makes Welsh Blacks taste so - good? What's so special about them?
0:22:07 > 0:22:12- They're natural - there's a natural - marbling through the meat.
0:22:12 > 0:22:17- The layers of fat are in the meat, - not just on the outside.
0:22:17 > 0:22:21- When they're cooked, - the flavours are so much stronger.
0:22:21 > 0:22:24- The fat runs through the meat.
0:22:24 > 0:22:27- The age is very important too.
0:22:27 > 0:22:31- You need a matured animal - to guarantee the right taste.
0:22:31 > 0:22:34- They like gleaning in the fields.
0:22:34 > 0:22:38- They live on poor quality grass...
0:22:38 > 0:22:40- ..but in that grass...
0:22:41 > 0:22:44- ..you have various wild flowers.
0:22:44 > 0:22:47- You can definitely taste that - in the meat.
0:22:47 > 0:22:50- Are you a fan of beef? - Do you eat it every day?
0:22:50 > 0:22:54- Not every day but as often as I can.
0:22:55 > 0:22:58- I've never had - a bad Welsh Black steak.
0:22:58 > 0:23:02- That's why we only keep - Welsh Black cattle.
0:23:02 > 0:23:05- I hope you're hungry. - Would you like a bite to eat?
0:23:05 > 0:23:09- Let's head to the kitchen - and I'll cook you something.
0:23:09 > 0:23:11- Thank you.
0:23:12 > 0:23:16- Something quick and special - this Christmas is carpaccio.
0:23:16 > 0:23:18- Traditionally an Italian dish...
0:23:18 > 0:23:21- ..I think it shows the meat - at its best.
0:23:21 > 0:23:24- You need a good fillet steak - to make this.
0:23:24 > 0:23:28- It's not cheap - but it's extremely tasty.
0:23:28 > 0:23:33- Roll the fillet in pepper, - thyme and fresh rosemary.
0:23:33 > 0:23:36- Fry both sides in a pan - for no more than a minute.
0:23:38 > 0:23:43- It's important to let the meat rest - for 15 minutes before slicing it.
0:23:43 > 0:23:47- If you don't, - the blood will seep out of the meat.
0:23:48 > 0:23:51- After cutting thin slices...
0:23:52 > 0:23:56- ..make them thinner - by pressing down with a knife.
0:23:56 > 0:23:59- Add some lemon juice, - a pinch of sea salt...
0:24:00 > 0:24:03- ..watercress dressed - in lemon juice and olive oil...
0:24:03 > 0:24:08- ..and shavings of Parmesan cheese - and another drop of oil.
0:24:08 > 0:24:10- You go first, you deserve it.
0:24:16 > 0:24:18- Special.
0:24:18 > 0:24:24- The meat... There's no need to make - too much fuss with meat this good.
0:24:24 > 0:24:26- No. It's very special.
0:24:26 > 0:24:29- Helen? Would you like some?
0:24:29 > 0:24:31- Do you think this...
0:24:31 > 0:24:32- Do you think this...- - Thank you.
0:24:33 > 0:24:35- Do you think - he can cook this for you?
0:24:35 > 0:24:38- This Christmas. - A new dish for our house.
0:24:42 > 0:24:43- Lovely.
0:24:43 > 0:24:45- Lovely.- - I've never tried this before.
0:24:48 > 0:24:50- I can't wait!
0:24:50 > 0:24:51- OK!
0:24:51 > 0:24:53- It's on the menu.
0:24:56 > 0:25:00- Back in Portmeirion, - the rib is going down a storm.
0:25:00 > 0:25:04- It takes longer to cook than - carpaccio and here's how I did it.
0:25:04 > 0:25:10- Brown a rib in a hot frying pan - before placing in the oven.
0:25:10 > 0:25:14- The best way to cook a rib - is slowly and at a low heat.
0:25:14 > 0:25:16- 100 degrees for five hours.
0:25:16 > 0:25:19- Plenty of time to open - the Christmas morning presents.
0:25:19 > 0:25:24- Like the carpaccio, it's important - to rest the rib for an hour...
0:25:24 > 0:25:27- ..to allow the juices - to seep through the meat.
0:25:29 > 0:25:30- So tasty.
0:25:30 > 0:25:35- You can't have beef without a - Yorkshire pud. I like thyme in mine.
0:25:35 > 0:25:40- Flour, salt, pepper, freshly - chopped thyme, eggs and milk.
0:25:41 > 0:25:46- Cook the mixture in hot oil on the - hob before baking for 20 minutes.
0:25:48 > 0:25:51- Serve the beef - with hasselback potatoes.
0:25:51 > 0:25:55- Fry the potatoes in butter and - roast. Fried sprouts and bacon.
0:25:55 > 0:25:59- Carrots - and Stilton cauliflower cheese.
0:25:59 > 0:26:02- All the recipes are on the website.
0:26:13 > 0:26:14- Lovely.
0:26:15 > 0:26:18- I enjoyed the beef. - The Stilton was lovely.
0:26:20 > 0:26:25- Absolutely amazing. I'm not usually - a meat man but the beef was spot-on.
0:26:27 > 0:26:30- It was fantastic.
0:26:30 > 0:26:34- I've never seen meat like that - in the middle of a table.
0:26:35 > 0:26:37- I thought it was lovely.
0:26:37 > 0:26:39- Me too!
0:26:41 > 0:26:45- It's a pity that the table behind us - wasted so much. That's for later!
0:26:46 > 0:26:48- The beef was superb.
0:26:48 > 0:26:52- The cauliflower cheese was nice - with the Stilton.
0:26:54 > 0:26:58- The... I can't remember what they're - called, the Hasselhoff potatoes.
0:26:58 > 0:27:00- Hasselback! They were nice.
0:27:01 > 0:27:04- I'm back with Arwel. - Did you taste the beef?
0:27:04 > 0:27:07- Not yet - but I'm looking forward to it.
0:27:07 > 0:27:10- This is red wine - to complement the beef.
0:27:10 > 0:27:13- Two special red wines - and both are ideal.
0:27:13 > 0:27:15- Both come from Italy.
0:27:16 > 0:27:18- We have a Barbera and Amarone.
0:27:19 > 0:27:21- We start with Barbera D'Alba.
0:27:21 > 0:27:24- The grape used for this wine - is Barbera.
0:27:25 > 0:27:30- It comes from the Piemonte region - at the foot of the Alps.
0:27:30 > 0:27:35- Is this... full-bodied?
0:27:35 > 0:27:36- What is it? Light?
0:27:36 > 0:27:38- What is it? Light?- - You can tell me.
0:27:38 > 0:27:40- There's a difference in style.
0:27:41 > 0:27:45- Barbera. On the nose, - it has a delicate style.
0:27:45 > 0:27:51- You get the cherries, you get - some of the spices and herbs.
0:27:51 > 0:27:53- It's not too strong.
0:27:58 > 0:28:00- It's so fresh, it's so young.
0:28:00 > 0:28:02- It's not full-bodied.
0:28:02 > 0:28:04- Light and medium.
0:28:05 > 0:28:07- It's light - but it's packed with flavour.
0:28:07 > 0:28:10- In terms of the beef - we're serving tonight...
0:28:11 > 0:28:14- ..this has a lot of tannins - because it's so young.
0:28:14 > 0:28:16- It'll break through - a lot of the meat.
0:28:17 > 0:28:19- It doesn't have to be - a full-bodied wine.
0:28:20 > 0:28:25- People think that beef is a powerful - meat and they need a powerful wine.
0:28:25 > 0:28:27- How much is that?
0:28:27 > 0:28:30- That's 8 from Tesco.
0:28:30 > 0:28:33- As a Barbera wine, - it's a reasonable price.
0:28:34 > 0:28:38- Next, we move on - to the Amarone Valpolicella.
0:28:38 > 0:28:39- Valpolicella. OK.
0:28:40 > 0:28:45- The grape is Valpolicella - from Veneto in northern Italy.
0:28:45 > 0:28:47- It's a blend of grapes.
0:28:48 > 0:28:50- The main grape in Amarone - is Corvina.
0:28:52 > 0:28:55- You can see the difference - in the colour.
0:28:55 > 0:29:00- What makes Amarone special - is the way the grapes are dried...
0:29:00 > 0:29:02- ..before they become wine.
0:29:02 > 0:29:06- In the olden days, they were laid - on beds of hay for months...
0:29:06 > 0:29:08- ..just to dry the grapes.
0:29:08 > 0:29:10- There's a lot more to this.
0:29:10 > 0:29:13- The aromas are stronger.
0:29:13 > 0:29:17- You can smell leather and tobacco - on top of the fruit.
0:29:18 > 0:29:20- There are all kinds.
0:29:23 > 0:29:25- Wow.
0:29:25 > 0:29:26- Wow.- - Silky smooth.
0:29:26 > 0:29:29- It's velvety in style.
0:29:29 > 0:29:33- That's just knocks the spots - off the other one.
0:29:33 > 0:29:35- It's not fair - to compare them really.
0:29:36 > 0:29:40- The aromas on the nose - continue in your mouth.
0:29:40 > 0:29:42- It becomes even bigger.
0:29:43 > 0:29:47- You smell it, it promises so much. - You hope it will taste as good.
0:29:48 > 0:29:51- You get a little - and it's just fantastic.
0:29:52 > 0:29:54- It's one of my favourite styles.
0:29:54 > 0:29:59- You can see this working perfectly - with the beef. It's so smooth.
0:29:59 > 0:30:01- How much was this one?
0:30:01 > 0:30:04- As an Amarone, - that's very reasonable again.
0:30:04 > 0:30:06- That's 13 from Aldi.
0:30:06 > 0:30:11- If you've saved on your Cava, - you can splash out.
0:30:11 > 0:30:15- For an Amarone, - I would expect to spend about 20.
0:30:15 > 0:30:17- For that price, it's a bargain.
0:30:17 > 0:30:21- Those are ideal for the beef. - Thank you, cheers.
0:30:26 > 0:30:29- Can I have your attention - for a moment?
0:30:30 > 0:30:32- Christmas is a special time.
0:30:32 > 0:30:36- It's an opportunity to eat - lots of incredible food...
0:30:37 > 0:30:39- ..and an opportunity - to do something special.
0:30:40 > 0:30:45- A group of local children have been - busy baking someone a surprise.
0:30:45 > 0:30:47- Jackie, watch this.
0:30:48 > 0:30:55- Earlier today, our cameras visited - Ysgol Hafod Lon in Penrhyndeudraeth.
0:30:56 > 0:30:59- The children prepared a special cake - for Jackie.
0:30:59 > 0:31:03- Jackie is one of the cooks - working hard every day...
0:31:04 > 0:31:07- ..preparing tasty meals - for the pupils.
0:31:07 > 0:31:11- They enjoy themselves - when they're cooking.
0:31:12 > 0:31:13- It's very therapeutic.
0:31:14 > 0:31:17- When they cook, - they forget all their problems.
0:31:18 > 0:31:21- They've really enjoyed themselves - today.
0:31:21 > 0:31:24- They want to say thank you - to Jackie.
0:31:24 > 0:31:29- It's nice for them to give something - back because they appreciate her.
0:31:30 > 0:31:35- My favourite food from Jackie - is chicken curry.
0:31:35 > 0:31:36- Chips.
0:31:37 > 0:31:38- Chocolate cake.
0:31:38 > 0:31:40- I eat everything.
0:31:40 > 0:31:44- She makes us a lot of food - when we're starving.
0:31:49 > 0:31:53- Will Auntie Jackie like that? Yes? - She'll love that.
0:31:56 > 0:32:00- Here you go, Jackie, - here's the cake.
0:32:02 > 0:32:03- Thank you.
0:32:04 > 0:32:06- Thank you very much, - you mean the world to me.
0:32:07 > 0:32:09- Are you a fan of the chocolate log?
0:32:09 > 0:32:12- Yes indeed. And I love the children.
0:32:12 > 0:32:16- I'm sure they appreciate - all the work you do at the school.
0:32:17 > 0:32:18- Thank you.
0:32:26 > 0:32:28- Later, a sumptuous pudding.
0:32:28 > 0:32:30- It's wonderful.
0:32:30 > 0:32:32- Special cheese.
0:32:33 > 0:32:34- Wow.
0:32:34 > 0:32:38- Our cooking competition.
0:32:38 > 0:32:39- Come to Daddy.
0:32:39 > 0:32:44- And a song from Gwibdaith. - I'll be back soon.
0:32:44 > 0:32:44- .
0:32:48 > 0:32:48- Subtitles
0:32:48 > 0:32:50- Subtitles- - Subtitles
0:32:50 > 0:32:54- Welcome back to Portmeirion - and it's pudding time.
0:32:54 > 0:32:57- You're going to like this - - a choux wreath.
0:32:57 > 0:32:59- I love it.
0:32:59 > 0:33:05- The chocolate and choux pastry is - lovely, the raspberries are fresh.
0:33:05 > 0:33:09- It's, oh, wonderful. I loved it.
0:33:09 > 0:33:14- I love Christmas pudding but it can - be heavy after the main course.
0:33:14 > 0:33:17- The origins of choux are in France.
0:33:17 > 0:33:19- It's light and special.
0:33:20 > 0:33:24- To make the dough, add unsalted - butter to some water and melt.
0:33:26 > 0:33:29- Add plain flour and mix well.
0:33:29 > 0:33:33- Place the mixture in a bowl - and add three eggs.
0:33:33 > 0:33:36- Pipe the dough - onto a lined baking tin...
0:33:37 > 0:33:39- ..in the shape of a wreath.
0:33:39 > 0:33:44- To prevent the wreath burning, - press the heads down with water.
0:33:45 > 0:33:48- Bake for 15 minutes - at 200 degrees Celsius...
0:33:48 > 0:33:53- ..before turning the heat down - to 170 degrees for 20 minutes.
0:33:53 > 0:33:56- Next, the filling, - which has two elements to it.
0:33:57 > 0:34:00- First, the praline. - Add hazelnuts to caster sugar.
0:34:00 > 0:34:02- Heat until golden brown.
0:34:03 > 0:34:06- This will be crushed when it's cold.
0:34:07 > 0:34:10- Next, the mousseline, - a light French custard.
0:34:11 > 0:34:15- Eggs, sugar, - cornflour and warm milk.
0:34:20 > 0:34:22- Slice the wreath in half.
0:34:22 > 0:34:24- Don't worry about breaking - the pastry...
0:34:25 > 0:34:27- ..you won't notice when it's served.
0:34:27 > 0:34:33- Pipe the mousseline and praline - and add more finely crushed praline.
0:34:34 > 0:34:38- Drizzle over with a ganache - made of chocolate and cream.
0:34:39 > 0:34:44- Finally, fresh fruit - and a further sprinkling of praline.
0:34:46 > 0:34:49- It was very, very nice, - very similar to Kinder Bueno.
0:34:50 > 0:34:52- I like Kinder Bueno!
0:34:52 > 0:34:56- I'm on my second serving. - The fruit really finishes it off.
0:34:56 > 0:35:00- The nuts on top are lovely.
0:35:00 > 0:35:02- It's been a really great evening.
0:35:03 > 0:35:06- We've talked, laughed - and eaten fantastic food.
0:35:06 > 0:35:08- Can you come again tomorrow, please?
0:35:12 > 0:35:16- We can't have a Christmas party - without a competition.
0:35:16 > 0:35:18- Look at these cakes.
0:35:18 > 0:35:23- We asked people to create a pudding - on an European Christmas theme.
0:35:23 > 0:35:27- Gethin and Neil from - Gwibdaith Hen Fran have joined me.
0:35:27 > 0:35:28- What do you think?
0:35:28 > 0:35:30- What do you think?- - Lovely!
0:35:33 > 0:35:35- Any of them stand out?
0:35:35 > 0:35:37- Any of them stand out?- - Not yet.
0:35:37 > 0:35:40- The profiteroles are calling me.
0:35:40 > 0:35:42- We'll start with those.
0:35:43 > 0:35:44- In you go. Grab one each.
0:35:45 > 0:35:50- I'm Angharad and I've made a - Christmas wreath of profiteroles...
0:35:50 > 0:35:53- ..using milk chocolate - and white chocolate.
0:35:53 > 0:35:56- I've added nuts - and a lot of sugar and cream.
0:35:57 > 0:35:58- Tasty.
0:36:00 > 0:36:01- Like it?
0:36:01 > 0:36:03- Anything apart from groans?
0:36:04 > 0:36:05- No?
0:36:06 > 0:36:08- That's a good sign.
0:36:09 > 0:36:12- I'm Alaw - and my dessert is called kutya.
0:36:12 > 0:36:15- I'm not sure about this one.
0:36:15 > 0:36:17- It's called kutya.
0:36:17 > 0:36:18- Sheds?
0:36:18 > 0:36:20- Sheds?- - Sheds.
0:36:20 > 0:36:25- It's traditionally eaten - on Christmas Eve.
0:36:25 > 0:36:26- I'm not keen.
0:36:27 > 0:36:29- It comes from the Ukraine.
0:36:29 > 0:36:33- Whatever's left over is eaten - for breakfast on Christmas Day.
0:36:34 > 0:36:35- It's different.
0:36:35 > 0:36:36- It's different.- - It is.
0:36:37 > 0:36:40- For me, it's like porridge.
0:36:40 > 0:36:43- It's like a breakfast cereal.
0:36:43 > 0:36:45- Different.
0:36:46 > 0:36:48- Where should we go next? The trifle?
0:36:48 > 0:36:49- Yes.
0:36:51 > 0:36:53- Sandra Jones.
0:36:53 > 0:36:58- This is called - sponge mandolin trifle.
0:36:58 > 0:37:04- I've made it with wild plums - marinated in vodka.
0:37:04 > 0:37:05- Hello!
0:37:06 > 0:37:08- Hello, cream!
0:37:10 > 0:37:11- There's lots of cream.
0:37:11 > 0:37:12- There's lots of cream.- - Come to Daddy.
0:37:14 > 0:37:17- I didn't want to put vodka - in the trifle...
0:37:18 > 0:37:20- ..in case children ate it.
0:37:20 > 0:37:23- With children myself, - I make things separately.
0:37:24 > 0:37:28- That's lovely. Let's move on - to the next trifle to compare.
0:37:29 > 0:37:31- I'm Helen Thomas.
0:37:31 > 0:37:33- This is the Tuscany tipsy trifle.
0:37:34 > 0:37:35- Oh, wow, booze.
0:37:36 > 0:37:41- I usually make trifle - for all the family at Christmas.
0:37:41 > 0:37:43- It's not as good as Mam's.
0:37:51 > 0:37:51- I'm Dona.
0:37:51 > 0:37:53- I'm Dona.- - I'm Llio.
0:37:53 > 0:37:56- We call this 'blas yr wyl'.
0:37:57 > 0:38:01- I must say, this has been finished - fantastically.
0:38:01 > 0:38:06- The sheen of the chocolate and - the Christmas tree decorations...
0:38:06 > 0:38:09- ..in three different chocolates.
0:38:09 > 0:38:13- We chose Genoese sponge - which is Italian.
0:38:13 > 0:38:17- We added mousse, white chocolate...
0:38:18 > 0:38:21- ..and jelly, forest fruits jelly.
0:38:22 > 0:38:27- That fruit adds another flavour - to the dessert.
0:38:28 > 0:38:30- The sour to contrast - with the sweetness.
0:38:31 > 0:38:33- Here we go, here we go!
0:38:39 > 0:38:41- I'm Sarah Fitzjohn.
0:38:41 > 0:38:45- This cake is a chocolate Swiss cake.
0:38:47 > 0:38:49- Geth, away you go.
0:38:51 > 0:38:52- Thank you.
0:38:52 > 0:38:55- It's a chocolate sponge cake.
0:38:55 > 0:38:57- I've used Maltesers.
0:38:57 > 0:39:00- I hope it's really moist - on the inside.
0:39:01 > 0:39:03- Exceptional.
0:39:06 > 0:39:09- I have my favourite. - Which one is yours?
0:39:09 > 0:39:11- Neil can go first.
0:39:11 > 0:39:14- I'm going for this trifle - in the middle.
0:39:15 > 0:39:17- How about you?
0:39:17 > 0:39:20- I like cocktails - and Maltesers are simple...
0:39:21 > 0:39:23- ..but that's my favourite.
0:39:23 > 0:39:25- The profiteroles.
0:39:25 > 0:39:27- OK.
0:39:28 > 0:39:33- My favourite was this - chocolate cake - 'blas yr wyl'.
0:39:34 > 0:39:36- We must choose one between us.
0:39:37 > 0:39:40- I like those two, too. - Boys, it's down to you.
0:39:40 > 0:39:43- The trifle or the profiteroles?
0:39:43 > 0:39:47- We'll go with the profiteroles. - Go on then.
0:39:48 > 0:39:49- Agreed?
0:39:49 > 0:39:50- Agreed?- - They were excellent.
0:39:51 > 0:39:54- The profiteroles have won. - Congratulations.
0:39:54 > 0:39:57- The Christmas wreath - - Angharad Parry.
0:39:59 > 0:40:02- Come and join us.
0:40:02 > 0:40:05- Congratulations. Well done.
0:40:05 > 0:40:08- We all loved it. - It was the first one we tasted.
0:40:08 > 0:40:11- How did you make it?
0:40:11 > 0:40:14- I cooked the profiteroles...
0:40:14 > 0:40:18- ..and filled them - with creme pat and creme Chantilly.
0:40:18 > 0:40:22- Lots of chocolate ganache, - lots of chocolate.
0:40:22 > 0:40:26- Congratulations. - You've won a meal in Portmeirion.
0:40:26 > 0:40:28- Congratulations.
0:40:29 > 0:40:32- Thank you, everyone. - Thank you very much.
0:40:32 > 0:40:34- Thanks, lads.
0:40:37 > 0:40:40- Well, we're stuffed, - but there's always room for cheese.
0:40:41 > 0:40:45- Carrie and Patrick - from Caws Cosyn Cymru...
0:40:45 > 0:40:48- ..have brought some - British cheeses with them.
0:40:48 > 0:40:49- Wow.
0:40:50 > 0:40:55- The quality of British cheeses - are up with the best in Europe.
0:40:55 > 0:41:00- There's no need to go far for - good quality cheese this Christmas.
0:41:00 > 0:41:02- Which one are we tasting next?
0:41:03 > 0:41:05- We're off to Suffolk next.
0:41:05 > 0:41:10- We'll taste a little Baron Bigod.
0:41:11 > 0:41:15- That looks like - a Camembert, Brie style.
0:41:15 > 0:41:16- It's soft cheese.
0:41:16 > 0:41:17- It's soft cheese.- - Precisely.
0:41:18 > 0:41:21- A lot of people - like a Christmas cheese board...
0:41:21 > 0:41:24- ..and insist on buying French Brie.
0:41:24 > 0:41:27- Yes, there are lots of Bries - from Britain...
0:41:28 > 0:41:31- ..but for them, - the Brie-de-Meaux is the best.
0:41:32 > 0:41:38- In my opinion, this one is sometimes - as good as the Brie-de-Meaux.
0:41:38 > 0:41:44- They use high quality milk - from Montbeliarde cattle.
0:41:44 > 0:41:50- They chose the best cattle - that give the best milk for cheese.
0:41:50 > 0:41:54- Let's take the taste test.
0:41:54 > 0:41:58- I love Brie. Dad's also a big fan.
0:41:58 > 0:42:02- He always make a fuss when - he brings it out of the fridge.
0:42:02 > 0:42:06- Look at it, - it's almost running off the knife.
0:42:07 > 0:42:09- I'll try the large piece!
0:42:16 > 0:42:17- Nice and creamy.
0:42:18 > 0:42:20- That's wonderful, lovely.
0:42:21 > 0:42:23- Is that unpasteurised milk?
0:42:23 > 0:42:24- Yes, it is.
0:42:25 > 0:42:27- Unpasteurised.
0:42:27 > 0:42:32- That's the only British Brie - made with unpasteurised milk.
0:42:32 > 0:42:36- It's difficult to make - but I think they succeed.
0:42:37 > 0:42:40- It's so tasty. - I can demolish this plate!
0:42:41 > 0:42:42- Wow!
0:42:42 > 0:42:44- Where next?
0:42:44 > 0:42:48- We head west, almost to Oxford.
0:42:48 > 0:42:50- Sinodun Hill.
0:42:50 > 0:42:54- This is goat's cheese, - it's a relatively new cheese.
0:42:55 > 0:42:59- Rachel and Fraser have only been - making cheese for two years.
0:42:59 > 0:43:05- They've already won many accolades - for the Sinodun Hill.
0:43:05 > 0:43:07- It's a French recipe.
0:43:08 > 0:43:09- Try this.
0:43:13 > 0:43:14- Wow.
0:43:15 > 0:43:17- That's so smooth.
0:43:17 > 0:43:19- Really light.
0:43:19 > 0:43:23- You can taste a little goat - but it's incredible.
0:43:23 > 0:43:27- There are other flavours. - It's creamy.
0:43:27 > 0:43:28- Very creamy.
0:43:28 > 0:43:32- D'you know what? - That's my favourite so far.
0:43:32 > 0:43:34- Where are we going next?
0:43:34 > 0:43:36- Where are we going next?- - Yours?
0:43:36 > 0:43:40- I'm not sure! - Straight after the Sinodun Hill.
0:43:40 > 0:43:42- Brefu Bach.
0:43:42 > 0:43:48- It's made in a similar way - to the Sinodun Hill...
0:43:48 > 0:43:52- ..but with sheep's milk - instead of goat's milk.
0:43:52 > 0:43:55- As you can see, - you have different textures in it.
0:43:56 > 0:43:58- It's started to grow legs - on the side!
0:43:59 > 0:44:01- Grow legs! I like that.
0:44:05 > 0:44:07- That's wonderful.
0:44:07 > 0:44:10- I think... I prefer yours....
0:44:10 > 0:44:12- ..over the goat's cheese.
0:44:13 > 0:44:18- That's nice and light. This would - go nice with crackers and chutney.
0:44:18 > 0:44:20- One left to taste.
0:44:21 > 0:44:24- Christmas isn't Christmas - without Stilton.
0:44:25 > 0:44:26- You need blue cheese.
0:44:27 > 0:44:29- I agree completely.
0:44:29 > 0:44:32- This isn't Stilton as we know it.
0:44:32 > 0:44:37- When rules surrounding the name - Stilton were introduced...
0:44:38 > 0:44:42- ..almost everyone started making - Stilton with pasteurised milk.
0:44:44 > 0:44:50- For those wanting to make Stilton - with unpasteurised milk...
0:44:52 > 0:44:55- ..they couldn't use - the name Stilton.
0:44:56 > 0:45:00- Joe Schneider, - one of the most important names...
0:45:00 > 0:45:03- ..in the world of artisan cheeses...
0:45:03 > 0:45:07- ..started making Stichelton
0:45:07 > 0:45:12- That was his way of bypassing - the problem with the name.
0:45:12 > 0:45:18- Let's see if the process has worked.
0:45:18 > 0:45:21- It's a very similar process - to Stilton.
0:45:21 > 0:45:23- It's exactly the same as Stilton.
0:45:28 > 0:45:30- I love blue cheese.
0:45:30 > 0:45:35- That's packed with flavour, - really punchy.
0:45:35 > 0:45:38- That's what you want - from a blue cheese.
0:45:38 > 0:45:40- Thank you, Carrie and Patrick.
0:45:41 > 0:45:44- This is an incredible choice - of cheese available from Britain.
0:45:45 > 0:45:48- It's really difficult - to choose my favourite.
0:45:48 > 0:45:51- They're all amazing, thank you.
0:45:51 > 0:45:53- Thank you.
0:45:58 > 0:46:02- Thank you for watching - and my thanks goes to the audience.
0:46:05 > 0:46:08- We're carrying on with the party - with Gwibdaith. Ready?
0:46:09 > 0:46:12- Yes! And thanks for the food.
0:46:12 > 0:46:13- No problems.
0:46:14 > 0:46:16- Ta-ra and merry Christmas!
0:46:26 > 0:46:29- # Did you ever see a rabbit - wearing glasses?
0:46:29 > 0:46:32- # Or munching a tomato in a field?
0:46:32 > 0:46:34- # No, I'm sure - - they see perfectly well
0:46:35 > 0:46:37- # Because they eat a carrot or two
0:46:37 > 0:46:42- # You have to eat carrots - if you want to see clearly
0:46:42 > 0:46:48- # Parrots don't eat carrots - they eat nuts in the afternoon
0:46:48 > 0:46:51- # Don't forget, children, - to listen to the rabbit
0:46:51 > 0:46:53- # He knows best
0:46:53 > 0:46:55- # In the darkness of the wood - in the middle of the night
0:46:56 > 0:46:57- # He can see so far
0:46:59 > 0:47:04- # You have to eat carrots - if you want to see properly
0:47:04 > 0:47:09- # Parrots don't eat carrots - they eat nuts in the afternoon
0:47:09 > 0:47:14- # Aaaaaah-aaaaaah
0:47:14 > 0:47:18- # Aaaaaah-aaaaah
0:47:19 > 0:47:21- # You have to eat, eat healthily
0:47:21 > 0:47:24- # Sweets rot your teeth - like a witch's mouth
0:47:24 > 0:47:30- # Sunday lunch is never the same - without carrots to fill your plate
0:47:30 > 0:47:33- # You have to eat, eat healthily
0:47:33 > 0:47:35- # Sweets rot your teeth - like a witch's mouth
0:47:36 > 0:47:40- # Sunday lunch is never the same - without carrots to fill your plate
0:47:41 > 0:47:45- # You have to eat carrots - if you want to see properly
0:47:45 > 0:47:50- # Parrots don't eat carrots - they eat nuts in the afternoon
0:47:51 > 0:47:56- # You have to eat carrots - if you want to see clearly
0:47:56 > 0:48:01- # Parrots don't eat carrots, - they eat nuts in the afternoon #
0:48:01 > 0:48:03- Thank you.
0:48:05 > 0:48:07- S4C Subtitles by Testun Cyf.
0:48:08 > 0:48:08- .