Parti 'Dolig Beca Parti Bwyd Beca

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-Welcome to the Christmas party

-in Portmeirion.

-We have a feast for you tonight.

-On the menu, Christmas food

-with an European flavour...

-..along with some

-traditional classics.

-Arwel's supplying the wines.

-I knew you'd approve!

-Our special guests

-are Gwibdaith Hen Fran.

-Take it away.

-# Something in the turkey

-makes me feel perky

-# There's always something

-in the turkey

-# Something in the turkey

-makes me feel perky

-# There's always something

-in the turkey

-# Gobble-dee-gobble, gobble-dee-goo

-# Gobble-dee-gobble-dee,

-gobble-dee-goo #

-Built by Sir Clough Williams-Ellis

-in an Italianate style...

-..Portmeirion

-near Penrhyndeudraeth...

-..is an enchanting place

-and ideal for my Christmas party.

-With such a strong Italian influence

-on the village...

-..our food will have

-an European flavour.

-We also have classics

-such as Welsh beef.

-We sample Christmas recipes

-from our European guests...

-..and the Gwibdaith boys

-will judge the cake competition.

-It's not as good as Mam's.

-First, nibbles.

-I'm going to make

-two delicious canapes.

-The first one is my version

-of a Spanish croqueta...

-..with a Welsh twist.

-I've had many croquetas

-on holiday in Barcelona.

-Mine are rarebit croquetas.

-Heat 300ml of milk.

-In another saucepan,

-melt 60g of unsalted butter.

-Add 60g of flour to make the roux.

-Gradually add 150ml of beer.

-Repeat the process

-with the warm milk.

-Add the ingredients gradually

-to avoid lumps in your croquetas.

-When the mixture is smooth,

-add a tablespoon of Dijon mustard...

-..and a drop or two

-of Worcestershire sauce.

-Add finely chopped fresh chives...

-..and 150g of strong Welsh Cheddar.

-To make the mixture even richer,

-add some egg yolks.

-Cool in the fridge for half an hour.

-Place some Clingfilm over it

-to prevent any skin forming.

-While it sets, prepare a bowl

-of panko breadcrumbs with Parmesan.

-Two whisked eggs

-and a bowl of plain flour.

-Roll up my sleeves.

-Grab a spoon.

-Take some of the rarebit mixture...

-..take some flour in your hand

-and shape it.

-Spoon some of the mixture.

-The flour stops the mixture

-sticking to your hands.

-Dip it in the egg.

-Try and keep one hand dry.

-This is the egg hand,

-this is the breadcrumb hand!

-In the egg.

-Cover with breadcrumbs.

-Nice and simple.

-The mixture will make 15 croquetas.

-Fry them in oil at 180 degrees for

-a few minutes and they'll be ready.

-These will satisfy everyone

-this Christmas.

-Serve the croquetas with

-my Christmas cranberry chutney...

-..made with fresh cranberries,

-ginger, orange and cinnamon.

-The recipes can be found

-on the website.

-Hello.

-Would you like one of these?

-These are Welsh rarebit croquetas.

-This is a cranberry chutney.

-Delicious.

-I love Welsh rarebit.

-Me too. Anything with cheese.

-Cheese at Christmas is a must.

-Can I have another?

-It's Christmas! Enjoy yourselves.

-That was delicious.

-The coating was crispy

-and it melted in my mouth.

-The cranberry chutney was nice.

-It broke through it, it was lovely.

-When you bit into it,

-it was unexpected...

-..to taste the kick of the mustard.

-The other canape is figs marinated

-in balsamic vinegar and oil...

-..with Mozzarella cheese

-and Parma ham.

-Lovely Italian flavours.

-It was lovely. I loved the sweet

-figs with balsamic vinegar.

-The Mozzarella was nice and light.

-One of the guests has prepared

-another Italian treat outside.

-I'm joined by Anne

-who comes from an Italian family.

-What are you making here?

-Arrosticini.

-Which meat are you using?

-Which meat are you using?

-

-Lamb shoulder.

-This is a traditional

-Italian recipe.

-From Abruzzo.

-Is this a Christmas dish?

-It's served all year round

-but also at Christmas.

-It's just meat, lamb.

-Shepherds would have eaten it as

-they drove sheep over the mountains.

-They would kill the sheep

-and eat these.

-It's very plain,

-it's not marinated in anything.

-Just a pinch of salt

-and rotate them.

-They don't take long to cook.

-They don't take long to cook.

-

-About 10 minutes.

-This is a special barbecue

-for the Arrosticini.

-It's called fornacella.

-You can find one

-in every garden in Italy.

-This is something you'd make

-over Christmas for all the family...

-..as a first course.

-An aperitivo.

-The lamb smells lovely

-and it's really simple to make.

-A pinch of salt, on the barbecue

-with a red wine accompaniment.

-Montepulciano D'Abruzzo.

-That's from my home region.

-Can I have a taste?

-They should be eaten hot.

-That's why I put them in foil

-after I cooked them.

-I'll crack this bottle of wine open.

-Would you like some red wine?

-You're originally from Wales.

-Who came over from Italy?

-Mam moved over in the 1950s

-to search for work after the war.

-Italy was a poor country

-at the time.

-She worked on a farm, as a maid.

-Dad was the farmhand.

-They met and got married.

-That's lovely.

-Can I have a taste? Thank you.

-That's wonderful.

-So tender.

-It just lets the flavour

-of the meat come through.

-Thank you and merry Christmas.

-What's merry Christmas in Italian?

-Buon Natale.

-They were delicious.

-Lovely flavours.

-To think it was so simple,

-it was very tasty.

-It was wonderful. Portmeirion

-is a great place to eat it.

-The red wine was delicious too.

-Can I have more?!

-Later, tips from Arwel,

-our wine expert...

-..about which fizz to drink

-that won't break the bank.

-It costs less than a fiver.

-A purple Polish soup.

-How nice is that? How nice is that?

-And a Catalan dish.

-We're excited about Christmas

-just to eat this soup. It's so nice.

-See you soon.

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-Welcome back to Portmeirion.

-We're celebrating Christmas

-with all kinds of food.

-I'm cooking my favourite dishes.

-I'm sharing the kitchen

-with my guests.

-Elin comes from a Polish family.

-She's prepared the purple soup.

-A warm welcome to the kitchen.

-I'm told you're making us

-a Polish soup.

-Barszcz.

-Lots of beetroot...

-..and at the end,

-I add some uszka...

-..small parcels

-filled with mushrooms and onions

-What flavours are in the soup?

-It's a little salty, a little sour

-with a lot of beetroot flavour.

-Is this a family recipe?

-It's Nain's recipe.

-I wouldn't normally make it.

-I wouldn't normally make it.

-

-No pressure.

-She's passed the recipe down to you.

-It's in the book.

-What do you do first?

-These go into the saucepan.

-You'll have purple hands by the end.

-It's a Christmas colour.

-This is a traditional

-Christmas recipe.

-Precisely.

-You've already grated the beetroot.

-Is this vegetable stock?

-Is this vegetable stock?

-

-Yes.

-Does anything else go into this?

-It needs to be heated

-for 5-10 minutes.

-Then we'll add everything else.

-I'll take this over for you.

-Heat the soup,

-add some garlic powder...

-..sugar for sweetness, vinegar

-for a sour note and salt and pepper.

-Simmer for a little while longer

-before straining.

-Add the uszka and heat through.

-What a wonderful colour.

-When would you normally eat this?

-Wigilia is always on Christmas Eve.

-We always wait

-until the first star appears...

-..before sitting down to eat.

-The children usually run

-to the window to wait for the star.

-The colour, it's just Christmas.

-Wow.

-That's...

-It's sweet, it's a little sour.

-The richness of the beetroot,

-it's really earthy.

-You can taste it.

-Tastes like Christmas.

-Would Nain be proud of this?

-Would Nain be proud of this?

-

-I hope so.

-I'll take her a bowl to taste.

-Thank you.

-How do I say merry Christmas?

-Wesolych Swiat.

-Wesolych Swiat.

-

-Wesolych Swiat.

-Close enough.

-Merry Christmas. Thank you.

-How nice is that? How nice is that?

-I don't like beetroot

-but it was nice.

-When it was served,

-I wasn't quite sure.

-It had a wonderful aroma

-and a spicy taste.

-It's very nice.

-There's a pepper kick in it.

-It would have been nice

-to dip a sandwich in it.

-A Christmas party

-isn't a party without bubbles.

-Arwel's joined me.

-A warm welcome to you.

-What should we be drinking

-this Christmas?

-I've brought three sparkling wines

-from different countries.

-Italy, Spain and France.

-We'll start with this.

-Prosecco rose.

-Prosecco has become popular

-in recent years.

-A quarter of the Prosecco produced

-in Italy is drunk in Britain.

-They're not going to run dry?

-They're not going to run dry?

-

-I shouldn't think so.

-The Prosecco style

-is light and fresh.

-It's a delicate style.

-With rose, the skin has been in

-contact with the juice for a time.

-That gives it the colour.

-That's the only difference.

-Yes, that's really light.

-It's something to start the party.

-Breakfast!

-Breakfast!

-

-Breakfast!

-It's so light

-and it's not very strong in alcohol.

-The next one's from Spain.

-Cava. Cava is Spain's

-traditional sparkling wine.

-It's made in the exact same way

-as Champagne is made.

-People think it's

-a poor man's version - it's not.

-Three main grapes -

-Macabeo, Paralleda and Xarel-lo.

-This is heavier in style...

-..and a little more complex.

-Prosecco is very trendy.

-Cava's trendy again now.

-It's coming back.

-The difference in the way

-they're produced...

-..is that Cava is made just like

-Champagne and takes a lot longer.

-It has a darker colour.

-Compared to Prosecco, yes.

-There's more depth to it.

-It's a more golden colour.

-You can smell the apple aroma.

-An yeasty apple.

-That's nice too. It's light.

-It is heavier than Prosecco.

-It has a smooth style.

-It's dry but not too dry.

-In terms of style,

-all three are Brut in style.

-They're all dry.

-The difference

-is in the grape that's used.

-It costs less than a fiver.

-It comes from Aldi.

-Because of the golden bottle...

-..guests will think

-you've splashed out on the bubbles.

-A fiver - a bargain.

-There's no need to spend a lot

-on bubbles.

-Cava has to adhere

-to the laws of the country...

-..in terms of the grapes used,

-the method it's produced...

-..and its age before being released.

-It's just the same as Champagne.

-And we move on...

-And we move on...

-

-What a link!

-Here's the Champagne. It must come

-from the Champagne region.

-Three grapes are used - Pinot Noir,

-Pinot Meunier and Chardonnay.

-This is a blend of all three.

-This is a non-vintage Champagne.

-It's a mixture of different years.

-As Champagnes go,

-this is very reasonable.

-It cost 10.

-Thank you.

-This one doesn't compare

-to the cava in terms of colour.

-On the nose,

-it's more biscuity, more yeasty.

-I can smell the yeast.

-I can smell the yeast.

-

-Vanilla, fudge, all kinds of things.

-Oh, yeah.

-There's a lot going on there.

-There are two different flavours.

-You can taste the fruit.

-As it warms in the mouth...

-..there's a secondary taste

-which is far more complex.

-Champagne can sometimes be heavy.

-Champagne can sometimes be heavy.

-

-It depends on the Champagne house.

-And the vintage.

-That's nice.

-For 10 a bottle,

-it's great quality.

-My favourite is this one.

-My favourite is this one.

-

-The cava.

-That's what surprises people. They

-think cava is cheap and cheerful.

-It's not.

-Prosecco is nice and light

-but the cava is my favourite.

-Breakfast, lunch, supper.

-Of course, of course. Thank you.

-Next, a Christmas dish

-from Catalonia.

-One of my guests, Ruben,

-has been busy getting it ready.

-A warm welcome to you.

-What brought you to Wales?

-I've been here for a while,

-since 2009.

-I work for the university in Bangor.

-I could listen to that accent

-all day!

-What do you have here?

-What's this dish?

-I've prepared a Catalan soup,

-sopa de galets.

-This is something we make

-every Christmas.

-It's a traditional Catalan soup

-which you eat every Christmas.

-I eat this every Christmas.

-It's the first time

-I've cooked it myself.

-Have you been checking

-with the family?

-Yes, I've checked with Mam.

-The results are good!

-I'm looking forward to tasting it.

-What have you done? Is this pasta?

-The galets, yes.

-I'll cook them once I've prepared

-the meat and vegetables.

-We'll cook those first,

-then the pasta.

-Can I help? What can I do?

-All kinds of ingredients

-are in the soup.

-It smells incredible.

-It's a mixture of meat and

-vegetables simmered for three hours.

-The soup contain pilota...

-..a large meatball

-made of pork, beef, flour and egg...

-..and botifarra blanca,

-white Catalan sausages.

-More bone.

-One important ingredient

-is a salted ham bone.

-Reuben hasn't added salt -

-the bone is enough.

-After removing the ingredients...

-..Reuben boils the pasta

-in the soup for 15 minutes.

-The soup, meat and the vegetables

-are traditionally served separately.

-Oh, wow.

-All the different meats

-and the bone...

-..make it so flavoursome.

-We look forward to Christmas

-because we can eat this soup!

-It's so nice.

-That's wonderful. Thank you.

-That's wonderful. Thank you.

-

-Thank you.

-Let's taste some of the pilota.

-Yes, pilota.

-This is the meatball

-made up of pork and beef.

-Pork, beef,

-some flour, egg and garlic.

-There's parsley in it too.

-It's a large ball.

-The garlic...

-It's not too strong. You can taste

-the beef and the pork.

-I think this is the ideal dish to

-share with the family at Christmas.

-Wholesome, tasty

-and simple to prepare.

-I've enjoyed eating this.

-I'm a huge fan of the sopa.

-Thank you very much.

-How do I say merry Christmas

-in Catalan?

-Bon Nadal.

-Bon Nadal.

-

-Bon Nadal a tu.

-Later, the main course.

-I can't wait.

-It was fantastic.

-It was fantastic.

-

-This crew cook up a surprise...

-..for one of our guests.

-Back soon.

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-Welcome back to

-the Christmas party in Portmeirion.

-Next on the menu, the star of

-the show, a rib of matured beef...

-..with all the trimmings.

-What makes Welsh black beef

-so special?

-I visited Anglesey to find out.

-Ioan and Helen from Tryfil Isaf,

-Anglesey...

-..specialise in farming

-Welsh Black cattle.

-They've won accolades

-for their produce.

-They take great care of their stock.

-Who's this?

-Twm.

-Nice name.

-Llechwedd Twm 35

-to give you his full name.

-Twm to his friends.

-He was a champion

-at the Dolgellau sale last January.

-He's settled very well,

-he's never been a problem.

-Is he a fan of the ladies?

-Yes, yes.

-He's a huge fan of the ladies.

-Tickle his nose.

-I'll take him back.

-Ta-ra, Twm.

-What makes Welsh Blacks taste so

-good? What's so special about them?

-They're natural - there's a natural

-marbling through the meat.

-The layers of fat are in the meat,

-not just on the outside.

-When they're cooked,

-the flavours are so much stronger.

-The fat runs through the meat.

-The age is very important too.

-You need a matured animal

-to guarantee the right taste.

-They like gleaning in the fields.

-They live on poor quality grass...

-..but in that grass...

-..you have various wild flowers.

-You can definitely taste that

-in the meat.

-Are you a fan of beef?

-Do you eat it every day?

-Not every day but as often as I can.

-I've never had

-a bad Welsh Black steak.

-That's why we only keep

-Welsh Black cattle.

-I hope you're hungry.

-Would you like a bite to eat?

-Let's head to the kitchen

-and I'll cook you something.

-Thank you.

-Something quick and special

-this Christmas is carpaccio.

-Traditionally an Italian dish...

-..I think it shows the meat

-at its best.

-You need a good fillet steak

-to make this.

-It's not cheap

-but it's extremely tasty.

-Roll the fillet in pepper,

-thyme and fresh rosemary.

-Fry both sides in a pan

-for no more than a minute.

-It's important to let the meat rest

-for 15 minutes before slicing it.

-If you don't,

-the blood will seep out of the meat.

-After cutting thin slices...

-..make them thinner

-by pressing down with a knife.

-Add some lemon juice,

-a pinch of sea salt...

-..watercress dressed

-in lemon juice and olive oil...

-..and shavings of Parmesan cheese

-and another drop of oil.

-You go first, you deserve it.

-Special.

-The meat... There's no need to make

-too much fuss with meat this good.

-No. It's very special.

-Helen? Would you like some?

-Do you think this...

-Do you think this...

-

-Thank you.

-Do you think

-he can cook this for you?

-This Christmas.

-A new dish for our house.

-Lovely.

-Lovely.

-

-I've never tried this before.

-I can't wait!

-OK!

-It's on the menu.

-Back in Portmeirion,

-the rib is going down a storm.

-It takes longer to cook than

-carpaccio and here's how I did it.

-Brown a rib in a hot frying pan

-before placing in the oven.

-The best way to cook a rib

-is slowly and at a low heat.

-100 degrees for five hours.

-Plenty of time to open

-the Christmas morning presents.

-Like the carpaccio, it's important

-to rest the rib for an hour...

-..to allow the juices

-to seep through the meat.

-So tasty.

-You can't have beef without a

-Yorkshire pud. I like thyme in mine.

-Flour, salt, pepper, freshly

-chopped thyme, eggs and milk.

-Cook the mixture in hot oil on the

-hob before baking for 20 minutes.

-Serve the beef

-with hasselback potatoes.

-Fry the potatoes in butter and

-roast. Fried sprouts and bacon.

-Carrots

-and Stilton cauliflower cheese.

-All the recipes are on the website.

-Lovely.

-I enjoyed the beef.

-The Stilton was lovely.

-Absolutely amazing. I'm not usually

-a meat man but the beef was spot-on.

-It was fantastic.

-I've never seen meat like that

-in the middle of a table.

-I thought it was lovely.

-Me too!

-It's a pity that the table behind us

-wasted so much. That's for later!

-The beef was superb.

-The cauliflower cheese was nice

-with the Stilton.

-The... I can't remember what they're

-called, the Hasselhoff potatoes.

-Hasselback! They were nice.

-I'm back with Arwel.

-Did you taste the beef?

-Not yet

-but I'm looking forward to it.

-This is red wine

-to complement the beef.

-Two special red wines

-and both are ideal.

-Both come from Italy.

-We have a Barbera and Amarone.

-We start with Barbera D'Alba.

-The grape used for this wine

-is Barbera.

-It comes from the Piemonte region

-at the foot of the Alps.

-Is this... full-bodied?

-What is it? Light?

-What is it? Light?

-

-You can tell me.

-There's a difference in style.

-Barbera. On the nose,

-it has a delicate style.

-You get the cherries, you get

-some of the spices and herbs.

-It's not too strong.

-It's so fresh, it's so young.

-It's not full-bodied.

-Light and medium.

-It's light

-but it's packed with flavour.

-In terms of the beef

-we're serving tonight...

-..this has a lot of tannins

-because it's so young.

-It'll break through

-a lot of the meat.

-It doesn't have to be

-a full-bodied wine.

-People think that beef is a powerful

-meat and they need a powerful wine.

-How much is that?

-That's 8 from Tesco.

-As a Barbera wine,

-it's a reasonable price.

-Next, we move on

-to the Amarone Valpolicella.

-Valpolicella. OK.

-The grape is Valpolicella

-from Veneto in northern Italy.

-It's a blend of grapes.

-The main grape in Amarone

-is Corvina.

-You can see the difference

-in the colour.

-What makes Amarone special

-is the way the grapes are dried...

-..before they become wine.

-In the olden days, they were laid

-on beds of hay for months...

-..just to dry the grapes.

-There's a lot more to this.

-The aromas are stronger.

-You can smell leather and tobacco

-on top of the fruit.

-There are all kinds.

-Wow.

-Wow.

-

-Silky smooth.

-It's velvety in style.

-That's just knocks the spots

-off the other one.

-It's not fair

-to compare them really.

-The aromas on the nose

-continue in your mouth.

-It becomes even bigger.

-You smell it, it promises so much.

-You hope it will taste as good.

-You get a little

-and it's just fantastic.

-It's one of my favourite styles.

-You can see this working perfectly

-with the beef. It's so smooth.

-How much was this one?

-As an Amarone,

-that's very reasonable again.

-That's 13 from Aldi.

-If you've saved on your Cava,

-you can splash out.

-For an Amarone,

-I would expect to spend about 20.

-For that price, it's a bargain.

-Those are ideal for the beef.

-Thank you, cheers.

-Can I have your attention

-for a moment?

-Christmas is a special time.

-It's an opportunity to eat

-lots of incredible food...

-..and an opportunity

-to do something special.

-A group of local children have been

-busy baking someone a surprise.

-Jackie, watch this.

-Earlier today, our cameras visited

-Ysgol Hafod Lon in Penrhyndeudraeth.

-The children prepared a special cake

-for Jackie.

-Jackie is one of the cooks

-working hard every day...

-..preparing tasty meals

-for the pupils.

-They enjoy themselves

-when they're cooking.

-It's very therapeutic.

-When they cook,

-they forget all their problems.

-They've really enjoyed themselves

-today.

-They want to say thank you

-to Jackie.

-It's nice for them to give something

-back because they appreciate her.

-My favourite food from Jackie

-is chicken curry.

-Chips.

-Chocolate cake.

-I eat everything.

-She makes us a lot of food

-when we're starving.

-Will Auntie Jackie like that? Yes?

-She'll love that.

-Here you go, Jackie,

-here's the cake.

-Thank you.

-Thank you very much,

-you mean the world to me.

-Are you a fan of the chocolate log?

-Yes indeed. And I love the children.

-I'm sure they appreciate

-all the work you do at the school.

-Thank you.

-Later, a sumptuous pudding.

-It's wonderful.

-Special cheese.

-Wow.

-Our cooking competition.

-Come to Daddy.

-And a song from Gwibdaith.

-I'll be back soon.

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-Welcome back to Portmeirion

-and it's pudding time.

-You're going to like this -

-a choux wreath.

-I love it.

-The chocolate and choux pastry is

-lovely, the raspberries are fresh.

-It's, oh, wonderful. I loved it.

-I love Christmas pudding but it can

-be heavy after the main course.

-The origins of choux are in France.

-It's light and special.

-To make the dough, add unsalted

-butter to some water and melt.

-Add plain flour and mix well.

-Place the mixture in a bowl

-and add three eggs.

-Pipe the dough

-onto a lined baking tin...

-..in the shape of a wreath.

-To prevent the wreath burning,

-press the heads down with water.

-Bake for 15 minutes

-at 200 degrees Celsius...

-..before turning the heat down

-to 170 degrees for 20 minutes.

-Next, the filling,

-which has two elements to it.

-First, the praline.

-Add hazelnuts to caster sugar.

-Heat until golden brown.

-This will be crushed when it's cold.

-Next, the mousseline,

-a light French custard.

-Eggs, sugar,

-cornflour and warm milk.

-Slice the wreath in half.

-Don't worry about breaking

-the pastry...

-..you won't notice when it's served.

-Pipe the mousseline and praline

-and add more finely crushed praline.

-Drizzle over with a ganache

-made of chocolate and cream.

-Finally, fresh fruit

-and a further sprinkling of praline.

-It was very, very nice,

-very similar to Kinder Bueno.

-I like Kinder Bueno!

-I'm on my second serving.

-The fruit really finishes it off.

-The nuts on top are lovely.

-It's been a really great evening.

-We've talked, laughed

-and eaten fantastic food.

-Can you come again tomorrow, please?

-We can't have a Christmas party

-without a competition.

-Look at these cakes.

-We asked people to create a pudding

-on an European Christmas theme.

-Gethin and Neil from

-Gwibdaith Hen Fran have joined me.

-What do you think?

-What do you think?

-

-Lovely!

-Any of them stand out?

-Any of them stand out?

-

-Not yet.

-The profiteroles are calling me.

-We'll start with those.

-In you go. Grab one each.

-I'm Angharad and I've made a

-Christmas wreath of profiteroles...

-..using milk chocolate

-and white chocolate.

-I've added nuts

-and a lot of sugar and cream.

-Tasty.

-Like it?

-Anything apart from groans?

-No?

-That's a good sign.

-I'm Alaw

-and my dessert is called kutya.

-I'm not sure about this one.

-It's called kutya.

-Sheds?

-Sheds?

-

-Sheds.

-It's traditionally eaten

-on Christmas Eve.

-I'm not keen.

-It comes from the Ukraine.

-Whatever's left over is eaten

-for breakfast on Christmas Day.

-It's different.

-It's different.

-

-It is.

-For me, it's like porridge.

-It's like a breakfast cereal.

-Different.

-Where should we go next? The trifle?

-Yes.

-Sandra Jones.

-This is called

-sponge mandolin trifle.

-I've made it with wild plums

-marinated in vodka.

-Hello!

-Hello, cream!

-There's lots of cream.

-There's lots of cream.

-

-Come to Daddy.

-I didn't want to put vodka

-in the trifle...

-..in case children ate it.

-With children myself,

-I make things separately.

-That's lovely. Let's move on

-to the next trifle to compare.

-I'm Helen Thomas.

-This is the Tuscany tipsy trifle.

-Oh, wow, booze.

-I usually make trifle

-for all the family at Christmas.

-It's not as good as Mam's.

-I'm Dona.

-I'm Dona.

-

-I'm Llio.

-We call this 'blas yr wyl'.

-I must say, this has been finished

-fantastically.

-The sheen of the chocolate and

-the Christmas tree decorations...

-..in three different chocolates.

-We chose Genoese sponge

-which is Italian.

-We added mousse, white chocolate...

-..and jelly, forest fruits jelly.

-That fruit adds another flavour

-to the dessert.

-The sour to contrast

-with the sweetness.

-Here we go, here we go!

-I'm Sarah Fitzjohn.

-This cake is a chocolate Swiss cake.

-Geth, away you go.

-Thank you.

-It's a chocolate sponge cake.

-I've used Maltesers.

-I hope it's really moist

-on the inside.

-Exceptional.

-I have my favourite.

-Which one is yours?

-Neil can go first.

-I'm going for this trifle

-in the middle.

-How about you?

-I like cocktails

-and Maltesers are simple...

-..but that's my favourite.

-The profiteroles.

-OK.

-My favourite was this

-chocolate cake - 'blas yr wyl'.

-We must choose one between us.

-I like those two, too.

-Boys, it's down to you.

-The trifle or the profiteroles?

-We'll go with the profiteroles.

-Go on then.

-Agreed?

-Agreed?

-

-They were excellent.

-The profiteroles have won.

-Congratulations.

-The Christmas wreath -

-Angharad Parry.

-Come and join us.

-Congratulations. Well done.

-We all loved it.

-It was the first one we tasted.

-How did you make it?

-I cooked the profiteroles...

-..and filled them

-with creme pat and creme Chantilly.

-Lots of chocolate ganache,

-lots of chocolate.

-Congratulations.

-You've won a meal in Portmeirion.

-Congratulations.

-Thank you, everyone.

-Thank you very much.

-Thanks, lads.

-Well, we're stuffed,

-but there's always room for cheese.

-Carrie and Patrick

-from Caws Cosyn Cymru...

-..have brought some

-British cheeses with them.

-Wow.

-The quality of British cheeses

-are up with the best in Europe.

-There's no need to go far for

-good quality cheese this Christmas.

-Which one are we tasting next?

-We're off to Suffolk next.

-We'll taste a little Baron Bigod.

-That looks like

-a Camembert, Brie style.

-It's soft cheese.

-It's soft cheese.

-

-Precisely.

-A lot of people

-like a Christmas cheese board...

-..and insist on buying French Brie.

-Yes, there are lots of Bries

-from Britain...

-..but for them,

-the Brie-de-Meaux is the best.

-In my opinion, this one is sometimes

-as good as the Brie-de-Meaux.

-They use high quality milk

-from Montbeliarde cattle.

-They chose the best cattle

-that give the best milk for cheese.

-Let's take the taste test.

-I love Brie. Dad's also a big fan.

-He always make a fuss when

-he brings it out of the fridge.

-Look at it,

-it's almost running off the knife.

-I'll try the large piece!

-Nice and creamy.

-That's wonderful, lovely.

-Is that unpasteurised milk?

-Yes, it is.

-Unpasteurised.

-That's the only British Brie

-made with unpasteurised milk.

-It's difficult to make

-but I think they succeed.

-It's so tasty.

-I can demolish this plate!

-Wow!

-Where next?

-We head west, almost to Oxford.

-Sinodun Hill.

-This is goat's cheese,

-it's a relatively new cheese.

-Rachel and Fraser have only been

-making cheese for two years.

-They've already won many accolades

-for the Sinodun Hill.

-It's a French recipe.

-Try this.

-Wow.

-That's so smooth.

-Really light.

-You can taste a little goat

-but it's incredible.

-There are other flavours.

-It's creamy.

-Very creamy.

-D'you know what?

-That's my favourite so far.

-Where are we going next?

-Where are we going next?

-

-Yours?

-I'm not sure!

-Straight after the Sinodun Hill.

-Brefu Bach.

-It's made in a similar way

-to the Sinodun Hill...

-..but with sheep's milk

-instead of goat's milk.

-As you can see,

-you have different textures in it.

-It's started to grow legs

-on the side!

-Grow legs! I like that.

-That's wonderful.

-I think... I prefer yours....

-..over the goat's cheese.

-That's nice and light. This would

-go nice with crackers and chutney.

-One left to taste.

-Christmas isn't Christmas

-without Stilton.

-You need blue cheese.

-I agree completely.

-This isn't Stilton as we know it.

-When rules surrounding the name

-Stilton were introduced...

-..almost everyone started making

-Stilton with pasteurised milk.

-For those wanting to make Stilton

-with unpasteurised milk...

-..they couldn't use

-the name Stilton.

-Joe Schneider,

-one of the most important names...

-..in the world of artisan cheeses...

-..started making Stichelton

-That was his way of bypassing

-the problem with the name.

-Let's see if the process has worked.

-It's a very similar process

-to Stilton.

-It's exactly the same as Stilton.

-I love blue cheese.

-That's packed with flavour,

-really punchy.

-That's what you want

-from a blue cheese.

-Thank you, Carrie and Patrick.

-This is an incredible choice

-of cheese available from Britain.

-It's really difficult

-to choose my favourite.

-They're all amazing, thank you.

-Thank you.

-Thank you for watching

-and my thanks goes to the audience.

-We're carrying on with the party

-with Gwibdaith. Ready?

-Yes! And thanks for the food.

-No problems.

-Ta-ra and merry Christmas!

-# Did you ever see a rabbit

-wearing glasses?

-# Or munching a tomato in a field?

-# No, I'm sure -

-they see perfectly well

-# Because they eat a carrot or two

-# You have to eat carrots

-if you want to see clearly

-# Parrots don't eat carrots

-they eat nuts in the afternoon

-# Don't forget, children,

-to listen to the rabbit

-# He knows best

-# In the darkness of the wood

-in the middle of the night

-# He can see so far

-# You have to eat carrots

-if you want to see properly

-# Parrots don't eat carrots

-they eat nuts in the afternoon

-# Aaaaaah-aaaaaah

-# Aaaaaah-aaaaah

-# You have to eat, eat healthily

-# Sweets rot your teeth

-like a witch's mouth

-# Sunday lunch is never the same

-without carrots to fill your plate

-# You have to eat, eat healthily

-# Sweets rot your teeth

-like a witch's mouth

-# Sunday lunch is never the same

-without carrots to fill your plate

-# You have to eat carrots

-if you want to see properly

-# Parrots don't eat carrots

-they eat nuts in the afternoon

-# You have to eat carrots

-if you want to see clearly

-# Parrots don't eat carrots,

-they eat nuts in the afternoon #

-Thank you.

-S4C Subtitles by Testun Cyf.

-.