0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:01- Subtitles- - Subtitles
0:00:02 > 0:00:04- Boundaries are there to be pushed.
0:00:06 > 0:00:10- I'm Gareth Potter, - a DJ and actor by profession.
0:00:10 > 0:00:12- My parents didn't speak Welsh.
0:00:13 > 0:00:17- I've always been aware - of linguistic boundaries.
0:00:18 > 0:00:21- This series is about - a real, geographical boundary.
0:00:22 > 0:00:26- I want to understand the - borderlands' history and culture...
0:00:27 > 0:00:29- ..and meet the people who live here.
0:00:29 > 0:00:34- Does living on a border - create its own unique identity?
0:00:34 > 0:00:37- Come with me - on a journey to find out.
0:00:39 > 0:00:41- Subtitles
0:00:42 > 0:00:46- My route has taken me - from Holywell and Chester...
0:00:46 > 0:00:48- ..all the way to Welshpool.
0:00:49 > 0:00:53- Today's journey starts - in a beautiful rural area.
0:00:53 > 0:00:57- It's a part of Wales that - stretches into England on the map.
0:00:57 > 0:01:01- To the south of Montgomery, - there's an old watermill...
0:01:02 > 0:01:04- ..which is quite famous worldwide.
0:01:05 > 0:01:08- I think a lot about food - after cycling so much.
0:01:09 > 0:01:14- I've called here to meet chef - and food consultant Nerys Howell.
0:01:14 > 0:01:17- She has worked - closely with the mill.
0:01:19 > 0:01:22- The mill has produced - flour since 1575.
0:01:24 > 0:01:26- Matt and Anne Scott live here now.
0:01:26 > 0:01:29- They moved here - from over the border.
0:01:29 > 0:01:32- The mill was a museum.
0:01:32 > 0:01:36- But they decided to give it - a new lease of life...
0:01:36 > 0:01:42- ..and produce flour milled the old - fashioned way for the modern market.
0:01:42 > 0:01:46- One of their aims is - to maintain an old rural tradition.
0:01:47 > 0:01:49- It's quite a famous brand now.
0:01:49 > 0:01:53- Yes, they've won several awards. - It's a special flour.
0:01:53 > 0:01:59- They won awards for the flour - and the natural packaging...
0:01:59 > 0:02:04- ..which reflects the landscape - and image they want to convey.
0:02:04 > 0:02:07- The flour is unique.
0:02:08 > 0:02:11- It is stoneground, - ground by stones here.
0:02:11 > 0:02:15- The bed stone, - the lower one, stays still.
0:02:16 > 0:02:18- The upper stone turns.
0:02:18 > 0:02:22- There are grooves on the stones.
0:02:22 > 0:02:27- When flour of this quality - is ground this way...
0:02:29 > 0:02:32- ..the wheatgerm is retained...
0:02:33 > 0:02:35- ..with its nutrients and taste.
0:02:36 > 0:02:38- That's what this process does.
0:02:38 > 0:02:43- So the taste is quite different - from flour ground at a higher grade.
0:02:44 > 0:02:49- We think these days it's better - to eat brown and wholemeal bread.
0:02:49 > 0:02:51- Has it always been like that?
0:02:51 > 0:02:52- No.
0:02:53 > 0:02:55- In the Middle Ages...
0:02:55 > 0:02:59- ..ordinary people - ate rougher bread...
0:02:59 > 0:03:02- ..containing all the grains.
0:03:02 > 0:03:06- The more refined, whiter bread...
0:03:06 > 0:03:09- ..was for the rich and the gentry.
0:03:10 > 0:03:12- That's what they would eat.
0:03:12 > 0:03:15- Rough people ate rough bread!
0:03:18 > 0:03:23- This high quality flour - is sold worldwide.
0:03:23 > 0:03:27- Yes. I've travelled the world - promoting Welsh food and drink.
0:03:28 > 0:03:32- I was surprised and excited when - I went to a Hong Kong supermarket.
0:03:33 > 0:03:36- I saw a row of Bacheldre Flour.
0:03:36 > 0:03:37- I felt very proud!
0:03:40 > 0:03:42- The business is flourishing.
0:03:42 > 0:03:48- They produce several types of flour, - using local grain when possible.
0:03:48 > 0:03:52- These are the amazing - stones they use.
0:03:52 > 0:03:58- They have white, wholemeal, - spelt, rye and oak smoked flour...
0:03:58 > 0:04:00- ..as well as many blends.
0:04:01 > 0:04:04- Which one is your favourite?
0:04:06 > 0:04:08- Maybe this one.
0:04:09 > 0:04:11- It contains five types of seed.
0:04:14 > 0:04:16- It's malted too.
0:04:16 > 0:04:21- The seeds include pumpkin, - sunflower, fennel and linseed.
0:04:23 > 0:04:26- Fennel gives it a unique taste.
0:04:27 > 0:04:27- Aniseedy.
0:04:27 > 0:04:28- Aniseedy.- - Yes.
0:04:28 > 0:04:31- The bread has a nice texture too.
0:04:31 > 0:04:35- Long ago, when the mill - was here first...
0:04:35 > 0:04:40- ..the miller was a very important - member of the community.
0:04:41 > 0:04:42- I agree.
0:04:42 > 0:04:46- He was important, because - everyone came to the miller.
0:04:46 > 0:04:51- It's one of the oldest - and most essential crafts.
0:04:52 > 0:04:57- Everyone came here and had a chat - while the flour was ground...
0:04:59 > 0:05:02- ..discussing the crops, and so on.
0:05:02 > 0:05:06- So he was very important - in the community.
0:05:07 > 0:05:10- It's marvellous to see - a Welsh mill doing so well.
0:05:11 > 0:05:13- This is real borderland flour...
0:05:13 > 0:05:17- ..using grain from - both sides of Offa's Dyke.
0:05:23 > 0:05:26- I think it's time - to get to know Offa...
0:05:27 > 0:05:30- ..who has featured so much - in my journey so far.
0:05:31 > 0:05:34- Where is the Offa's Dyke Centre?
0:05:34 > 0:05:36- Knighton.
0:05:36 > 0:05:39- The border runs next - to the River Teme here...
0:05:39 > 0:05:43- ..and is very close - to the Offa's Dyke Path too.
0:05:44 > 0:05:47- I meet Jim Saunders, - who works in the centre.
0:05:47 > 0:05:52- He has written a book about - Offa's Dyke, he's a photographer...
0:05:52 > 0:05:56- ..and has been an Offa's Dyke - Path officer for 18 years.
0:05:57 > 0:06:00- How did they build - this enormous thing?
0:06:01 > 0:06:03- With difficulty! - It's 1,200 years old.
0:06:04 > 0:06:07- It was much bigger - than this when it was new.
0:06:07 > 0:06:09- How high would it be?
0:06:09 > 0:06:13- The highest bits that we've got - today are about 25 feet high.
0:06:13 > 0:06:14- Really?
0:06:15 > 0:06:17- So it's about halfway up this tree.
0:06:17 > 0:06:21- They didn't have JCBs - or even Spear & Jackson spades.
0:06:22 > 0:06:26- They had primitive timber tools, - with iron tipping maybe.
0:06:26 > 0:06:29- The population was nothing like now.
0:06:29 > 0:06:32- They'd have had to drag in - a lot of labour...
0:06:32 > 0:06:36- ..to hump soil and rocks - from the ditch up to the bank.
0:06:36 > 0:06:39- It's a fantastic engineering feat.
0:06:39 > 0:06:42- No-one is sure - why the dyke was built.
0:06:42 > 0:06:45- A popular theory - is that King Offa of Mercia...
0:06:46 > 0:06:49- ..ordered building a wall - to prevent Welsh attacks.
0:06:49 > 0:06:55- We're on the bank. There is a ditch - down there. That's fairly typical.
0:06:55 > 0:06:57- Approaching it from Wales...
0:06:57 > 0:07:01- ..you'd fall into the ditch, - then have to scramble up.
0:07:01 > 0:07:06- If I was here, lobbying rocks at - you, it would slow you down a bit.
0:07:06 > 0:07:11- The other theory is, it couldn't be - defensive. How could you defend it?
0:07:11 > 0:07:14- That brings up - an even more unlikely idea...
0:07:15 > 0:07:17- ..that it was just - a huge vanity project.
0:07:18 > 0:07:20- Look what I can do! - Don't mess with me.
0:07:22 > 0:07:26- A hundred and seventeen miles - of the dyke still exist...
0:07:26 > 0:07:32- ..between Prestatyn and Chepstow, - with thousands of visitors annually.
0:07:32 > 0:07:36- Offa's Dyke is now officially - an ancient monument.
0:07:36 > 0:07:41- So it's illegal to dig, - plant or erect a fence on it.
0:07:42 > 0:07:45- But what does - the dyke mean to the English now?
0:07:45 > 0:07:50- People still say crossing, or going - the other side of Offa's Dyke.
0:07:50 > 0:07:54- Culturally, it's still - a kind of symbol of the border...
0:07:55 > 0:07:57- ..between England and Wales.
0:07:57 > 0:08:01- In some places, - it actually still is the border.
0:08:02 > 0:08:05- But it's very much - still 1,200 years old.
0:08:05 > 0:08:09- It still exists in popular culture, - quite extraordinarily.
0:08:10 > 0:08:14- Going back to the idea of it - being a King Offa vanity project...
0:08:15 > 0:08:17- ..certainly, - his name has lived on.
0:08:17 > 0:08:19- Indeed.
0:08:24 > 0:08:28- Knighton is literally - between Wales and England.
0:08:29 > 0:08:33- The railway station - is in Shropshire, England...
0:08:34 > 0:08:37- ..and the rest - of the town is in Powys, Wales.
0:08:37 > 0:08:42- It has a rich history, having been - inhabited since the Stone Age.
0:08:42 > 0:08:47- But most of the town - dates back to the Middle Ages.
0:08:49 > 0:08:53- One of the most interesting - parts is called The Narrows...
0:08:54 > 0:08:56- ..very old, narrow streets.
0:08:58 > 0:09:03- Knighton is mentioned - in AE Housman's A Shropshire Lad.
0:09:04 > 0:09:09- "We still had sorrows to lighten, - one could not always be glad
0:09:09 > 0:09:13- "And lads knew trouble at Knighton - when I was a Knighton lad"
0:09:15 > 0:09:17- Most unusually these days...
0:09:18 > 0:09:22- ..the livestock market - is still held in the town centre.
0:09:25 > 0:09:29- Parts of this church - date back to the 11th century.
0:09:29 > 0:09:33- But most of it was built - in the 19th century.
0:09:33 > 0:09:37- Unusually, - it's called St Edward's Church.
0:09:41 > 0:09:45- There are only two churches - to St Edward in Wales.
0:09:45 > 0:09:48- The fact that one is in Knighton...
0:09:48 > 0:09:51- ..emphasizes - the town's border nature.
0:09:51 > 0:09:56- This Edward was England's - patron saint before St George.
0:10:00 > 0:10:04- Until the mid 18th century, - if a man wanted a divorce...
0:10:04 > 0:10:08- ..apparently, he could bring - his wife here and sell her.
0:10:09 > 0:10:11- It'd save lawyers' fees.
0:10:14 > 0:10:19- Above the town, there's a fine - vantage point to see Offa's Dyke.
0:10:19 > 0:10:22- The centuries - have left their mark...
0:10:22 > 0:10:25- ..but it's still a marvellous sight.
0:10:27 > 0:10:32- We've had permission to come here - from the farmer who owns the land.
0:10:32 > 0:10:37- He has lived on the border all - his life. He doesn't speak Welsh.
0:10:38 > 0:10:41- I ask Andrew - about life as a borderer.
0:10:43 > 0:10:45- Where exactly are we here?
0:10:45 > 0:10:49- Knighton, our market town, - is in the valley, south of here.
0:10:50 > 0:10:55- All the way up is the upper Teme - Valley, with Beacon Hill behind us.
0:10:55 > 0:10:59- This is our family farm, - which it's been since the 1800s.
0:10:59 > 0:11:04- We're just in the English bit of the - Welsh side of Offa's Dyke, really.
0:11:05 > 0:11:07- So you're in England - but sort of in Wales.
0:11:08 > 0:11:12- Their nearest town is Knighton, - on the Welsh side of the border.
0:11:12 > 0:11:16- But when it comes to things - like emergency calls...
0:11:16 > 0:11:20- ..sometimes, living - on the border can be a problem.
0:11:21 > 0:11:23- The farm is in England.
0:11:23 > 0:11:27- A call for an ambulance - would go to a centre in England.
0:11:27 > 0:11:32- It might send an ambulance from - the nearest centre in England...
0:11:32 > 0:11:36- ..not taking into - consideration help is at hand...
0:11:36 > 0:11:39- ..down the road in Knighton, Wales.
0:11:39 > 0:11:43- It seems to be a lack, - or has been over the years...
0:11:43 > 0:11:47- ..a lack of joined up control - of these various services.
0:11:47 > 0:11:49- If you needed the police...
0:11:49 > 0:11:54- ..I don't know how confident - we'd be that we'd get Welsh police.
0:11:54 > 0:11:57- Would West Mersey or - Dyfed Powys respond?
0:11:57 > 0:12:01- We just feel not very confident. - This is the situation.
0:12:01 > 0:12:06- Nobody can give us straight answers - as to how responses will be met.
0:12:06 > 0:12:11- Knighton is literally five minutes - away from your farm.
0:12:11 > 0:12:15- Everything we do is - orientated towards Knighton.
0:12:15 > 0:12:18- It's in the valley. - Everybody works in valleys.
0:12:18 > 0:12:21- We wouldn't go over the hill - to Bishop's Castle.
0:12:22 > 0:12:28- I went to Young Farmers in Knighton - and played rugby for Knighton.
0:12:28 > 0:12:32- We were always affiliated to - the Welsh and Radnor Young Farmers.
0:12:33 > 0:12:36- Do you identify yourself - as English or Welsh?
0:12:37 > 0:12:42- You're a border person. We support - the Welsh in rugby, and always have.
0:12:43 > 0:12:47- Some would say, "Why are you doing - that? You don't live in Wales."
0:12:47 > 0:12:49- It's the way we feel.
0:12:49 > 0:12:55- The view we see everyday while - we're working is a view into Wales.
0:12:55 > 0:12:57- It's the one we love.
0:12:59 > 0:13:03- And that from a man who lived - in the shadow of Offa's Dyke.
0:13:03 > 0:13:07- Coming up, - I fulfil a personal ambition.
0:13:08 > 0:13:09- Wow!
0:13:10 > 0:13:13- I turn my sights towards Ludlow.
0:13:14 > 0:13:15- .
0:13:18 > 0:13:18- Subtitles
0:13:18 > 0:13:20- Subtitles- - Subtitles
0:13:21 > 0:13:26- In Part 1, I got to know King Offa - and his dyke a little better...
0:13:26 > 0:13:27- ..in Knighton.
0:13:28 > 0:13:29- Before leaving...
0:13:29 > 0:13:34- ..I'm having a go at creating art - and realizing a personal ambition.
0:13:36 > 0:13:41- I'm visiting Tony Hall, a potter. - Yes, a potter.
0:13:41 > 0:13:43- He has won numerous awards.
0:13:43 > 0:13:47- Does my surname stem from - one of my forefather's talents?
0:13:48 > 0:13:49- It's your turn.
0:13:49 > 0:13:53- Oh, right. - Will the craft come naturally to me?
0:13:55 > 0:13:56- A bit faster.
0:13:56 > 0:14:01- Get that cone coming up, then go - down with the heel of your hand.
0:14:03 > 0:14:07- Arms on the tray. Try to keep - that hole right in the middle.
0:14:07 > 0:14:11- Pull your thumbs apart. - Steady, steady, steady.
0:14:11 > 0:14:15- Finger and thumb on one hand. - Thumb on the other. That's it.
0:14:25 > 0:14:26- Wow!
0:14:26 > 0:14:30- That was amazing. - I've always wanted to do that.
0:14:31 > 0:14:33- I've fulfilled my destiny.
0:14:34 > 0:14:40- The potter in me has made - an appearance, at last!
0:14:42 > 0:14:47- It's time to continue along - the border and head over to Ludlow.
0:14:48 > 0:14:52- It's in the middle - of what was known as the Marches.
0:14:54 > 0:14:57- Strategically important - in the Middle Ages...
0:14:58 > 0:15:03- ..it was a meeting place for the - Council Of Wales And The Marches...
0:15:03 > 0:15:07- ..in the 15th century.
0:15:07 > 0:15:12- The Shropshire town is ten miles - from the modern border.
0:15:12 > 0:15:17- The old buildings are testament - to its medieval history.
0:15:17 > 0:15:20- The castle was renovated.
0:15:21 > 0:15:25- Parts of what we see date back - to the 13th century.
0:15:25 > 0:15:27- Apart from the castle....
0:15:27 > 0:15:32- ..the Feathers Hotel - is a famous landmark.
0:15:33 > 0:15:36- Built in 1619...
0:15:36 > 0:15:41- ..it's one of Ludlow's 500 Grade I - listed buildings.
0:15:44 > 0:15:48- The Ludlow Welsh Society meets here - for a Welsh lesson.
0:15:49 > 0:15:51- Hello, everyone.
0:15:52 > 0:15:54- Thanks for having me in your lesson.
0:15:55 > 0:16:00- Why did you decide - to learn Welsh in Ludlow?
0:16:02 > 0:16:05- I'm originally from Pembrokeshire.
0:16:05 > 0:16:06- Oh, right.
0:16:08 > 0:16:12- My mother spoke Welsh.
0:16:12 > 0:16:15- It's interesting...
0:16:16 > 0:16:18- ..but difficult.
0:16:19 > 0:16:25- But I live in hope!
0:16:26 > 0:16:28- Do you speak other languages?
0:16:28 > 0:16:31- Do you speak other languages?- - Latin and Greek.
0:16:32 > 0:16:35- You're a classical man.
0:16:35 > 0:16:41- That's why you want to learn Welsh, - the classiest language of all!
0:16:43 > 0:16:46- Since when have you attended - the class?
0:16:46 > 0:16:48- A year and a half.
0:16:48 > 0:16:51- They are doing really well.
0:16:51 > 0:16:54- Do you enjoy it?
0:16:54 > 0:16:58- My heart is in Wales.
0:16:58 > 0:17:00- Keep up the good work.
0:17:01 > 0:17:02- Yes!
0:17:02 > 0:17:06- One day, everyone in Ludlow - will speak Welsh!
0:17:07 > 0:17:09- Who wants a white coffee?
0:17:09 > 0:17:14- The best part of any lesson - is the light refreshments.
0:17:15 > 0:17:20- I chatted to the two tutors. Are - there many Welsh people in Ludlow?
0:17:21 > 0:17:24- There's a Welsh Society here.
0:17:24 > 0:17:28- I'm the chairperson, - Mair is on the committee.
0:17:28 > 0:17:32- We go to the National Eisteddfod - every year.
0:17:32 > 0:17:34- We used to hold concerts...
0:17:35 > 0:17:37- ..but a lot of the people died!
0:17:37 > 0:17:39- We don't do that now.
0:17:40 > 0:17:45- We have a St David's Day lunch - on the Sunday closest to March 1st.
0:17:45 > 0:17:51- Do people feel at all Welsh, - or mostly English?
0:17:51 > 0:17:53- English, I'd say.
0:17:54 > 0:17:58- Did you move here - because of family or work?
0:17:58 > 0:18:02- My husband worked - in the grammar school.
0:18:03 > 0:18:06- I was in Cardiff University.
0:18:06 > 0:18:09- We married and moved here to live.
0:18:10 > 0:18:13- I was a teacher, too, - a Welsh English teacher!
0:18:13 > 0:18:17- You moved here from North Wales.
0:18:17 > 0:18:22- I came to look after - my grandchildren.
0:18:23 > 0:18:24- That's why we moved here.
0:18:24 > 0:18:27- That's why we moved here.- - For your grandchildren.
0:18:27 > 0:18:30- Do you enjoy living in Ludlow?
0:18:31 > 0:18:35- I've been here 58 years. - I won't move back to Wales now.
0:18:35 > 0:18:38- I go on holiday to Wales.
0:18:40 > 0:18:45- Ludlow was famous for - manufacturing nails and silk hats.
0:18:46 > 0:18:48- With its rich history...
0:18:49 > 0:18:53- ..Ludlow is known as one of - England's most beautiful towns.
0:18:53 > 0:18:57- Ludlow is mostly famous today - because of food.
0:19:00 > 0:19:04- Ludlow's reputation for food...
0:19:05 > 0:19:10- ..is down to the number - of local food producers.
0:19:10 > 0:19:15- Luckily for me, one place brings - all the produce together...
0:19:15 > 0:19:17- ..Ludlow Food Centre.
0:19:17 > 0:19:19- It sounds like heaven.
0:19:20 > 0:19:24- My friend, Padrig Jones, understands - food. I met him in the centre.
0:19:25 > 0:19:30- The professional chef often comes - here to search for ingredients...
0:19:30 > 0:19:33- ..to create interesting dishes.
0:19:33 > 0:19:39- What is it about Ludlow - that makes it famous for food?
0:19:39 > 0:19:42- It's a market town.
0:19:43 > 0:19:46- The farmers bring quality - produce here.
0:19:47 > 0:19:51- People who move from the city - to the country have money.
0:19:51 > 0:19:55- They want good produce - and good restaurants.
0:19:56 > 0:20:01- There are good butchers here.
0:20:01 > 0:20:06- This fantastic place is here. The - shops are full of amazing produce.
0:20:06 > 0:20:11- It's great to see Welsh produce - sold in England.
0:20:11 > 0:20:12- That makes me feel proud.
0:20:12 > 0:20:14- That makes me feel proud.- - We're on the border!
0:20:15 > 0:20:16- Yes!
0:20:18 > 0:20:21- Let's taste some of the produce.
0:20:23 > 0:20:24- What's this?
0:20:24 > 0:20:27- What's this?- - Sourdough.
0:20:28 > 0:20:31- It's used to make a starter.
0:20:32 > 0:20:35- That's what gives it all - the flavour.
0:20:35 > 0:20:38- Rye flour and water - creates a starter...
0:20:38 > 0:20:44- ..that's kept alive - by adding water and flour.
0:20:44 > 0:20:48- Some of the starters - can last for 100 years.
0:20:48 > 0:20:50- People keep them going.
0:20:50 > 0:20:54- This starter is 25 years old.
0:20:55 > 0:20:58- Taste it. It has character.
0:20:58 > 0:20:59- Yeah.
0:21:01 > 0:21:03- That's lovely.
0:21:04 > 0:21:08- This is pear, walnut - and Ludlow blue cheese.
0:21:09 > 0:21:10- Oh, yeah!
0:21:15 > 0:21:18- If you have a sweet tooth, - try the carrot cake.
0:21:22 > 0:21:24- Oh! It's lovely.
0:21:25 > 0:21:28- It's crunchy. - This one might be better.
0:21:29 > 0:21:31- Vanilla and white chocolate cake.
0:21:32 > 0:21:33- I'll have a piece.
0:21:34 > 0:21:37- Let's go.
0:21:40 > 0:21:41- It's good.
0:21:41 > 0:21:42- Is it nice?
0:21:42 > 0:21:44- Is it nice?- - It tastes nice.
0:21:46 > 0:21:47- The meat is over there.
0:21:48 > 0:21:51- There is almost - too much choice...
0:21:51 > 0:21:54- ..of meat, vegetables and cheeses.
0:21:54 > 0:21:57- Some were made in this building.
0:21:57 > 0:21:59- Oh, pies!
0:22:00 > 0:22:03- We had to visit the deli - and its pies.
0:22:04 > 0:22:06- Is this the Fidget Pie?
0:22:06 > 0:22:09- Is this the Fidget Pie?- - That's our take on the Fidget Pie.
0:22:09 > 0:22:10- Can you tell us a bit about it?
0:22:10 > 0:22:12- Can you tell us a bit about it?- - It's our own gammon.
0:22:13 > 0:22:18- We rear the pigs here - and butcher them in our butchery.
0:22:18 > 0:22:23- We have Bramley apples, Cheddar - cheese and wholegrain mustard mash.
0:22:23 > 0:22:26- Is Fidget Pie - a special Shropshire thing?
0:22:26 > 0:22:30- Our twist on it is - the wholegrain mustard mash on top.
0:22:30 > 0:22:32- Would you eat it cold or hot?
0:22:32 > 0:22:36- Both, but I personally - would prefer it out of the oven.
0:22:36 > 0:22:38- It's perfectly fine when it's cold.
0:22:38 > 0:22:39- It's perfectly fine when it's cold.- - Just as it is.
0:22:40 > 0:22:43- There's sweetness, - acidity from the cheese...
0:22:43 > 0:22:46- ..saltiness of the gammon - and spice of mustard.
0:22:47 > 0:22:48- It's got it all, I think.
0:22:48 > 0:22:51- It's got it all, I think.- - Pie and mash all in one. Brilliant!
0:22:51 > 0:22:52- I have to dive into one of them.
0:22:52 > 0:22:56- I have to dive into one of them.- - It's a very nice experience.
0:23:00 > 0:23:02- Mustard.
0:23:03 > 0:23:04- Special.
0:23:06 > 0:23:08- After a feast of food...
0:23:09 > 0:23:13- ..I left Paj searching - for exciting ingredients.
0:23:13 > 0:23:18- I have to prepare for the next leg - of my border journey...
0:23:18 > 0:23:21- ..from Presteigne to Capel-y-ffin.
0:23:35 > 0:23:37- S4C Subtitles by Gwead
0:23:37 > 0:23:38- .