0:00:03 > 0:00:07This is the big one. We've been in the kitchen. But this is reality.
0:00:07 > 0:00:11Those boys in green, they are mad. They want blood and guts.
0:00:11 > 0:00:14It's up to you. You're the man.
0:00:14 > 0:00:18You're the number one, you create, you make us good, OK?
0:00:18 > 0:00:23'In order to understand the cooking of a foreign country,
0:00:23 > 0:00:27'it is necessary to uncover the roots of its culture.
0:00:27 > 0:00:33'And where better to start than on the playing fields of Cydweli?'
0:00:33 > 0:00:34Come on, boys!
0:01:19 > 0:01:24"And I saw in the turning so clearly a child's forgotten mornings,
0:01:24 > 0:01:27"when he walked with his mother through the parables of sunlight
0:01:27 > 0:01:29"and the legends of green chapels."
0:01:29 > 0:01:31That was Dylan Thomas.
0:01:31 > 0:01:36It's easy to become influenced by this old strange land.
0:01:36 > 0:01:40But without being bogged down by history and poetry,
0:01:40 > 0:01:44or a 27-year crash course in Welsh mythology,
0:01:44 > 0:01:49it's very hard to sum up the enchantment of this place.
0:01:49 > 0:01:51But, here, you can FEEL it.
0:01:51 > 0:01:56My old chum, Colin Pressdee, is a kind of professional beach bum.
0:01:56 > 0:02:00I mean, well-educated, but his days of happiness
0:02:00 > 0:02:03are strolling along the Mumbles coast
0:02:03 > 0:02:06looking for winkles and cockles,
0:02:06 > 0:02:10digging for crabs and ENJOYING himself.
0:02:14 > 0:02:18They seem to be about right. Yes, they're coming to the boil.
0:02:18 > 0:02:24Shall we just try one? What exactly have you done with these winkles?
0:02:24 > 0:02:28They're boiled in a really good court bouillon
0:02:28 > 0:02:31with plenty of favour, onions, carrots, celery,
0:02:31 > 0:02:34fresh lovage from the garden
0:02:34 > 0:02:39and a few other fresh herbs, plenty of salt and pepper.
0:02:39 > 0:02:44You can even boil them in sea water. Would that not be too salty?
0:02:44 > 0:02:47No. I always say the water for winkles
0:02:47 > 0:02:51should be as salty as the sea. They are jolly good.
0:02:51 > 0:02:57We've got problems here, the tide's rushing in, the table is sinking
0:02:57 > 0:03:01and I have to cook something really brilliant.
0:03:01 > 0:03:04We've collected cockles and mussels
0:03:04 > 0:03:08so I'll make a brilliant cockle and mussel chowder,
0:03:08 > 0:03:11a soup of potatoes, onions, carrots
0:03:11 > 0:03:14and things that you can pick up for nothing.
0:03:14 > 0:03:15Do you mind if we let people know
0:03:15 > 0:03:18that you can pick up things from this beach?
0:03:18 > 0:03:20Are you afraid that hordes, the dreaded perfidious albion,
0:03:20 > 0:03:23will descend on your lovely Welsh coast?
0:03:23 > 0:03:27Well, the great thing is the beaches here have abundant supplies
0:03:27 > 0:03:29of cockles, mussels and winkles.
0:03:29 > 0:03:34I wouldn't show you lobster holes or where we catch the bass.
0:03:34 > 0:03:40But cockles, mussels, winkles, there are plenty of them. Good.
0:03:40 > 0:03:44Anyway, the usual quick spin round the ingredients, close up here,
0:03:44 > 0:03:49finely chopped carrots, onions, potatoes cubed like that.
0:03:49 > 0:03:53Across to camera left - cockles and mussels,
0:03:53 > 0:03:57which we've already boiled in a little water
0:03:57 > 0:04:01and kept that water to one side.
0:04:01 > 0:04:07We've shelled the cockles and mussels. They're totally fresh.
0:04:07 > 0:04:11The next thing we did - back up to me, please, don't linger too long -
0:04:11 > 0:04:12into this pot we put some butter.
0:04:12 > 0:04:14We melted the butter,
0:04:14 > 0:04:19we put in the chopped onions and carrots, let them soften,
0:04:19 > 0:04:24then we added the stock from the mussels and the cockles.
0:04:24 > 0:04:27We added the potatoes,
0:04:27 > 0:04:31let them simmer for about 20 minutes, till they were soft.
0:04:31 > 0:04:36Then our next phase was to very simply add some cockles -
0:04:36 > 0:04:39a few spoonfuls of these beautiful fresh cockles.
0:04:39 > 0:04:42A few of the mussels as well.
0:04:42 > 0:04:45I've done that the wrong way round! I hope you're all paying attention.
0:04:45 > 0:04:47Then we add a drop of milk.
0:04:47 > 0:04:53And it isn't easy, you know, doing these things on the coach...
0:04:53 > 0:04:57It's not the coach, is it? "The Day We Went to Bangor"!
0:04:57 > 0:05:01The wind's high, the weather's coming in,
0:05:01 > 0:05:05the table's sinking and it's very difficult.
0:05:05 > 0:05:07We now put some milk in, milk like that.
0:05:07 > 0:05:10Some lovely fresh thyme, goes into the pot.
0:05:10 > 0:05:14Some fresh thyme, fresh marjoram goes into the pot.
0:05:14 > 0:05:20My old chum, Colin, is chopping some parsley. That goes in.
0:05:20 > 0:05:22We add a few little chives as well.
0:05:22 > 0:05:28This is something you can ALL do on your merry hols, "on the beach".
0:05:28 > 0:05:30Remember that awful novel?
0:05:30 > 0:05:35Anyway, that goes on. Just one last quick lingering look, Richard.
0:05:35 > 0:05:38That goes on for about 20 minutes
0:05:38 > 0:05:43and we're going to go and try to catch some bass or a lobster.
0:05:43 > 0:05:46Shall we? Let's go and have a try.
0:05:46 > 0:05:49Let's spin off into the sunset over the rocky shores.
0:05:49 > 0:05:55WATER BUBBLES AND GENTLE MUSIC PLAYS
0:06:09 > 0:06:13The sun isn't the only thing that's sinking in the west!
0:06:13 > 0:06:16The table has all but disappeared.
0:06:16 > 0:06:19But it doesn't matter because our soup is ready.
0:06:19 > 0:06:22It looks good. Bubbled up nicely.
0:06:22 > 0:06:23Do you want to see that really close, Richard?
0:06:23 > 0:06:27I've taken a lot of trouble to make this under difficult circumstances.
0:06:27 > 0:06:30My finished soup for the punters, please!
0:06:30 > 0:06:33This is spectacular, it has cost us nothing to make,
0:06:33 > 0:06:38apart from a few potatoes, a drop of milk, a bit of onion, etc.
0:06:38 > 0:06:42The rest we have pillaged from the sea. Indeed.
0:06:42 > 0:06:48Here it is, from the seashore itself. Tell me about this soup.
0:06:48 > 0:06:50Mmm.
0:06:50 > 0:06:54As I would say, "Le gout de la mer", the flavour of the sea.
0:06:54 > 0:07:00The French would go mad over it and here it is on our shores.
0:07:00 > 0:07:02You don't have to go to France...
0:07:02 > 0:07:05THUNDER ROARS ...it's all on the shores of Wales,
0:07:05 > 0:07:08and beautifully cooked, I must compliment you.
0:07:08 > 0:07:10Wonderful flavour. I love this style of soup.
0:07:10 > 0:07:14It's something which really gives that wonderful flavour of the sea.
0:07:14 > 0:07:17THUNDER ROARS There's the thunder again.
0:07:17 > 0:07:21One of the big problems we have is - THEY can't taste this.
0:07:21 > 0:07:23You lot can't taste it. TRY to explain.
0:07:23 > 0:07:27Imagine you were a wine critic or something.
0:07:27 > 0:07:29Well, the colour is superb.
0:07:29 > 0:07:32Look at that mixture of colours
0:07:32 > 0:07:34the cockles, the mussels,
0:07:34 > 0:07:39the chives and the milk and those little dots of butter.
0:07:39 > 0:07:42Then, just the aromam it is of the sea -
0:07:42 > 0:07:46cockles, mussels and herbs mixed together.
0:07:46 > 0:07:51Is this Wales on a plate? This is to ME what it's all about.
0:07:51 > 0:07:55I was brought up on the seashore and I love it.
0:07:55 > 0:07:58This is the flavour of the seashore.
0:07:58 > 0:08:01Do you really want to go back to work?
0:08:01 > 0:08:03I think we can do something else.
0:08:03 > 0:08:06Work is a very hard thing to do
0:08:06 > 0:08:10when you can enjoy this for nothing, here on the seashore.
0:08:10 > 0:08:14Here we are, Bill and Ben, the Flowerpot Men, on the coast,
0:08:14 > 0:08:16from Swansea, good night.
0:08:16 > 0:08:19Not really good night, we're going back in a second!
0:08:19 > 0:08:23These programmes ought to be renamed "Gullible's Travels".
0:08:23 > 0:08:27I keep meeting fishermen who shoot me a line.
0:08:27 > 0:08:30They tell me their river or stretch of coast is heaving with fish!
0:08:30 > 0:08:31I'd set my heart on a plump bass
0:08:31 > 0:08:38but I returned home with a bucket of seaweed, known here as laverbread.
0:08:41 > 0:08:44I was going to open this section of the programme with Welsh rabbit
0:08:44 > 0:08:47but I couldn't be bothered, because when I came into Colin's wine bar
0:08:47 > 0:08:51here in the Mumbles - and the Mumbles mean things like that -
0:08:51 > 0:08:57I was impressed by the fact that great artists used to come here -
0:08:57 > 0:08:59Wynford Vaughan-Thomas came here.
0:08:59 > 0:09:02He wrote to me once because he had trouble with his pollacks.
0:09:02 > 0:09:04I replied and told him how to cook them properly.
0:09:04 > 0:09:08Kingsley Amis wrote one of his books in the Mumbles.
0:09:08 > 0:09:10It became the film "Only Two Can Play".
0:09:10 > 0:09:13Remember, those bloody stags on the walls,
0:09:13 > 0:09:15and Peter Sellars and all that stuff.
0:09:15 > 0:09:19Anyway, we've come here for something very special, cockles.
0:09:19 > 0:09:21Richard, right in on the cockles.
0:09:21 > 0:09:26Not things in jars of vinegar that have been packed in Holland
0:09:26 > 0:09:29and left stewing on a supermarket shelf for ten years.
0:09:29 > 0:09:31These have been picked...
0:09:31 > 0:09:34What are you doing there? You didn't do that right! Back on here.
0:09:34 > 0:09:37These were picked by caring people.
0:09:37 > 0:09:41They're not salted or vinegared. They're fresh. They're delicious.
0:09:41 > 0:09:46The other brilliant thing from the Mumbles is laverbread.
0:09:46 > 0:09:49Look at this, Richard. You've seen how we do this already.
0:09:49 > 0:09:55This has been cooked for about six hours. It's like slimy spinach. It's very nice - and good for you.
0:09:55 > 0:10:00Colin here makes a fabulous gratin of cockles and laverbread.
0:10:00 > 0:10:03It's very easy to do.
0:10:03 > 0:10:10The ingredients are some poached cockles, fresh breadcrumbs with Welsh cheese grated into it,
0:10:10 > 0:10:14some laverbread and garlic butter.
0:10:14 > 0:10:21Can you look at me a bit? We're having a lot of trouble with Richard today!
0:10:21 > 0:10:26Put a bit of laverbread into a little gratin dish.
0:10:26 > 0:10:31Then put lots of lovely, fresh cockles on, like that.
0:10:31 > 0:10:36We sprinkle our breadcrumbs and cheese over the top.
0:10:36 > 0:10:43A little bit of garlic butter and - up to me again, Richard - we pop that under the grill...
0:10:43 > 0:10:49for 3 or four minutes till it's golden brown, crunchy and delicious.
0:10:49 > 0:10:55Meanwhile, have a look at this. It's...really interesting. Do pay attention.
0:10:59 > 0:11:01Now to the gentle art of cockling.
0:11:01 > 0:11:04Well, it SHOULD be the gentle art.
0:11:04 > 0:11:08All you need is a humble rake, a plastic bucket to fill,
0:11:08 > 0:11:13a vast expanse of unpolluted shore and an idea where they're hiding.
0:11:13 > 0:11:17But I didn't know that you also needed a licence.
0:11:17 > 0:11:26I think it's a bit mean of the white fish authorities to call up the cocklebusters
0:11:26 > 0:11:29to drive people from the beaches.
0:11:29 > 0:11:32One of the important things about us, you know, when we are
0:11:32 > 0:11:35making a television programme, we don't interrupt their business
0:11:35 > 0:11:38by closing it down for three days. Customers must come in, life must carry on. That's right, yes!
0:11:38 > 0:11:41Absolutely true. Anyway, you've enjoyed the cockle beds,
0:11:41 > 0:11:43you've enjoyed all of that, and I have to tell you,
0:11:43 > 0:11:47when I first came to Swansea, I quite frankly thought
0:11:47 > 0:11:50that the Mumbles was a television puppet show!
0:11:50 > 0:11:53Anyway, we must now go back to the very important thing - laverbread.
0:11:53 > 0:11:57Imagine, like the guy who first tasted an oyster,
0:11:57 > 0:11:59who was the first man to eat a piece of laverbread,
0:11:59 > 0:12:02and why did he do it? Anyway, enough of that,
0:12:02 > 0:12:05you'll find the answer on page 94, as usual.
0:12:05 > 0:12:07We've stewed the laver bread for about six hours.
0:12:07 > 0:12:10It's been rinsed in water, and I put it into a little gratin dish
0:12:10 > 0:12:14with the cockles on top, the breadcrumbs, the wine-grown cheese on top,
0:12:14 > 0:12:17garlic butter, and now, about five minutes later,
0:12:17 > 0:12:21and four or five bottles later, it is in fact ready. Right.
0:12:21 > 0:12:24And the proof of all of this... Ow!
0:12:24 > 0:12:26Burnt my fingers again.
0:12:26 > 0:12:29Close-up on that, Richard, I really want them to see it sizzling.
0:12:29 > 0:12:33Look, it's beautiful, delicious, it's golden, it's crunchy,
0:12:33 > 0:12:35and I'm going to have some. Now you can look at me,
0:12:35 > 0:12:37because they really love me eating, these people.
0:12:37 > 0:12:41Great, isn't it, ladies? Yes. Absolutely supreme. Oh, boy. Mmm.
0:12:41 > 0:12:43Anyway...
0:12:43 > 0:12:45That's really good. These are my new friends.
0:12:45 > 0:12:47Television's a great way to pull birds.
0:12:47 > 0:12:50On to the next sequence for you. I'm going to enjoy myself.
0:12:50 > 0:12:52Anyway, what are we going to do tonight...?
0:12:55 > 0:13:00And so to the ubiquitous architecture sketch, and Swansea town centre.
0:13:00 > 0:13:03Inspired by the Normans, the town planners ran amok.
0:13:03 > 0:13:07The influence was right, the execution, nearly right.
0:13:07 > 0:13:13On balance, continuing the sporting theme, I'd say the final score was
0:13:13 > 0:13:18in extra time, Normans 153, Swansea Planners 21,
0:13:18 > 0:13:23all their points coming from penalties, of course.
0:13:23 > 0:13:30They didn't overlook the needs of the inner man. This market is full of fresh local produce.
0:13:30 > 0:13:33This farmhouse salted bacon.
0:13:33 > 0:13:40Something I haven't seen for ages, Welsh lamb wrapped in a cream stole of caul.
0:13:40 > 0:13:46But I'm here to cook so it's one for the money, two for the show,
0:13:46 > 0:13:49let's buy the leeks and go, man, go!
0:13:49 > 0:13:54That is a leek, Richard, OK? Very important in Wales.
0:13:54 > 0:14:02When the gilt-edged invitation card tumbled on to my leather-topped desk, I was intrigued.
0:14:02 > 0:14:09What would I cook for these gentle folk who live in the sleepy village of Cydweli?
0:14:09 > 0:14:17What piece of gastronomic poetry would tickle the taste-buds of such sensitive and delicate souls?
0:14:18 > 0:14:25For some strange reason, I've never met the man who's going to help me cook today on the field of play!
0:14:25 > 0:14:31The English selectors never invited me to take part at Twickenham or Cardiff Arms Park
0:14:31 > 0:14:39so I've had to learn how to cook and to make television programmes in order to meet Ray Gravell,
0:14:39 > 0:14:44the world's most famous centre. Thank you, Keith.
0:14:44 > 0:14:48You're looking exceptionally well in this Cydweli rugby kit.
0:14:48 > 0:14:52I'm very impressed with the legs.
0:14:52 > 0:14:54They must be worth a million.
0:14:54 > 0:14:59And I've just realised, we've had it wrong for the last hundred years.
0:14:59 > 0:15:05We've been kicking goals with rugby boots. We should have worn clogs!
0:15:05 > 0:15:11Anyway, this is a cookery programme and we're going to cook Cawl,
0:15:11 > 0:15:16which is the Welsh national dish, like Irish Stew is to the Irish.
0:15:16 > 0:15:23It's the kind of thing big, real rugby players need after they've beaten the English. True.
0:15:23 > 0:15:26Quick bilingual spin round the ingredients.
0:15:26 > 0:15:32This is bacon. Cig moch. This is lamb. Cig oen.
0:15:32 > 0:15:37These are leeks. Cenhin. These are potatoes. Tatws.
0:15:37 > 0:15:41These are onions. In South Wales, we call them wynwyns.
0:15:41 > 0:15:44In North Wales, they say nionod.
0:15:44 > 0:15:46They are slightly different.
0:15:46 > 0:15:51Carrots. Moron. Swedes. Erfin.
0:15:51 > 0:15:54Lard. Lard is lard in any language.
0:15:54 > 0:15:56Brilliant!
0:15:56 > 0:16:01And some stewing beef. Cig eidion.
0:16:01 > 0:16:03Those are the basic ingredients.
0:16:03 > 0:16:06Now, Ray there's one for you.
0:16:06 > 0:16:11Dear, dear erfin! What's the English for erfin? That's a swede.
0:16:11 > 0:16:18Do I kick this or chop it up? You chop it. Right, knife. Chop it into fairly small bits.
0:16:18 > 0:16:23You've all seen this chopping process SO many times,
0:16:23 > 0:16:30so while we do this, you're going to see Ray Gravell's only try against Scotland in...? 1978.
0:16:30 > 0:16:38I was a "creative" centre - I knocked the living daylights out of my opposite number!
0:16:38 > 0:16:44I did score one try for Wales in '78 against Scotland.
0:16:44 > 0:16:47I was so happy in scoring -
0:16:47 > 0:16:51I accepted a pass from Gareth Edwards -
0:16:51 > 0:16:56I hit the Scottish guy over the line, not in anger but in glee.
0:16:56 > 0:17:01I was so pleased with the try, it was a gesture of endearment,
0:17:01 > 0:17:03a tap on the head after scoring,
0:17:03 > 0:17:08if my memory...serves me well. Get on with the chopping.
0:17:08 > 0:17:13Oh, my fingers! Am I doing well? You're doing brilliantly.
0:17:15 > 0:17:18'Edwards to Windsor to Edwards.
0:17:18 > 0:17:21'Gravell of Llanelli.
0:17:21 > 0:17:24'And Gravell is there!
0:17:28 > 0:17:33'The whole of Llanelli will be simply thrilled
0:17:33 > 0:17:40'because Ray Gravell hasn't previously scored in a major international.
0:17:40 > 0:17:43'That's a great moment for him.'
0:17:44 > 0:17:49A brilliant try but there's more to life than rugby, there's cooking.
0:17:49 > 0:17:51We're here making the Cawl.
0:17:51 > 0:17:59We've both got identical pots, we've melted lard into each one, added onions, the lamb and beef.
0:17:59 > 0:18:04They're sizzling away splendidly, nicely sealed. Not seasoned yet.
0:18:04 > 0:18:12Next we've got to add the onions... I beg your pardon, the CARROTS and the swedes.
0:18:12 > 0:18:14Where does this dish come from?
0:18:14 > 0:18:22It goes back over the centuries to two of our great bards, the first time that Welsh was written
0:18:22 > 0:18:27in the sixth century, Aneurin and Taliesin.
0:18:27 > 0:18:34Cawl was called bwyd y beirdd, the food of the bards. It fed their imagination.
0:18:34 > 0:18:37A glass or two of mead helped too.
0:18:37 > 0:18:44Then in the fourteenth century Dafydd of Gwynedd was a great bard, poet, scholar, and a lover,
0:18:44 > 0:18:47that's where the mead comes into it.
0:18:47 > 0:18:53But these guys were the high echelon of Welsh society and they ate well.
0:18:53 > 0:19:00And I'm sure that the boys today are going to eat as well as those old guys did in the sixth century.
0:19:00 > 0:19:06I hope so. The meat is browned off. In go our swedes and carrots.
0:19:06 > 0:19:08OK?
0:19:08 > 0:19:11Pop those in as fast as we can. Right.
0:19:12 > 0:19:15Whoops...sorry. Get rid of that.
0:19:15 > 0:19:20Then we cover that with water. We all know what water looks like.
0:19:20 > 0:19:26As my father said, water is all right if taken with the right spirit.
0:19:26 > 0:19:32Cig moch. Two pieces of smoked bacon into each one. Let's look at this.
0:19:33 > 0:19:40The bacon goes in. You've got your lamb, your beef, your bacon, your swedes, your carrots, etc.
0:19:40 > 0:19:47Finally, a couple of bay leaves, a few peppercorns and two cloves.
0:19:47 > 0:19:52That also goes into Ray's. Ray, tip your water in.
0:19:52 > 0:19:54Ooh, heavy too! I'll get the lids.
0:19:54 > 0:19:59That will simmer away for about two hours...
0:19:59 > 0:20:03Don't forget, we've got 25 rugby players waiting to eat this later.
0:20:03 > 0:20:10They're in the bar building up an appetite, but now, another try.
0:20:10 > 0:20:18'A great scrummage thrust by England. From Davies, to Edwards to Bennett to Fenwick.
0:20:18 > 0:20:25'John Williams, the full back, JJ. This is John Williams now. Can John Williams score his third try?'
0:20:34 > 0:20:36Brilliant!
0:20:36 > 0:20:43And the important thing is that you let it simmer for an hour and a half.
0:20:43 > 0:20:49Add the potatoes for 20 minutes. Then add the chopped leeks.
0:20:55 > 0:21:03If I'm looking a bit bedraggled, it's not surprising after that classic run.
0:21:03 > 0:21:10A brilliant try and, of course, a conversion by myself. Barry John, eat your heart out!
0:21:10 > 0:21:17Those animals on the pitch, the ones I handed off, are out there singing.
0:21:17 > 0:21:22They've been putting the pints down and they want their lunch!
0:21:22 > 0:21:27This is it. We simmered the meat in the water for an hour and a half.
0:21:27 > 0:21:32Just before the end, we added the potatoes to cook them,
0:21:32 > 0:21:40then the thing that makes Welsh cuisine and Welsh rugby so good is raw chopped leek. Cenhin. Cenhin.
0:21:40 > 0:21:43What do we do with the cenhin? We sprinkle it all over the food.
0:21:43 > 0:21:51This is all part of the ritual - the pre-match build-up, the game, but this is the biggie - the food.
0:21:51 > 0:21:54This is what we all look forward to.
0:21:54 > 0:22:01I've watched your programmes, "Floyd on Fish". I've got a new one, "Keith on Cawl"! That's brilliant.
0:22:01 > 0:22:06Let's take this to the lads. This'll kill 'em if the game didn't!
0:22:06 > 0:22:09LOUD CHEER
0:22:17 > 0:22:19SHUT UP!
0:22:19 > 0:22:25You're not getting a morsel of this until you sing us a little song.
0:22:25 > 0:22:29A little Cydweli song, or you'll starve.
0:22:29 > 0:22:34THEY SING IN WELSH
0:22:46 > 0:22:49THEY CHANT IN WELSH
0:23:03 > 0:23:05DRUM ROLL
0:23:05 > 0:23:07A-h-h!
0:23:32 > 0:23:37The floor is quite clean. We shall pick it up and serve it.
0:23:37 > 0:23:42I've always said the legs have finally gone!
0:23:52 > 0:23:54And now the sensible bit.
0:23:54 > 0:23:58Here at the village of Llandybie, where Margaret Reece
0:23:58 > 0:24:00has cooked me a wonderful dish -
0:24:00 > 0:24:04a plump farmyard duck, which has been salted for about 24 hours
0:24:04 > 0:24:06and then gently simmered.
0:24:06 > 0:24:09A legacy of traditional Welsh cooking
0:24:09 > 0:24:11from before the days of the deep freeze.
0:24:11 > 0:24:13I've got to lift this heavy spot off the stove
0:24:13 > 0:24:16but quite frankly, you're looking at a wounded Floyd today.
0:24:16 > 0:24:19Yesterday I was stupid enough, at the age of 43,
0:24:19 > 0:24:23to play rugby and I was the only English cook to score and convert
0:24:23 > 0:24:25a try at Cydweli in South Wales.
0:24:25 > 0:24:29Considering that my normal exercise is running for a bar stool,
0:24:29 > 0:24:29I think I did quite well.
0:24:29 > 0:24:32It might take me a second or two to get this over.
0:24:32 > 0:24:35Goodness knows how you manage this, Margaret.
0:24:35 > 0:24:37I'm all panicked!
0:24:37 > 0:24:39I'm not putting that on.
0:24:39 > 0:24:42The BBC don't insure me, they don't care about me.
0:24:42 > 0:24:44I'll just lift the lid off.
0:24:44 > 0:24:48If you come in close here, there is the stock,
0:24:48 > 0:24:53there is the duck, the onions have been sitting in there.
0:24:53 > 0:24:56You won't eat this broth or drink it, I should say,
0:24:56 > 0:24:58because it is terribly salty.
0:24:58 > 0:25:01That has had the effect of taking the salt
0:25:01 > 0:25:04out of the duck and leaving the flavour of the spices
0:25:04 > 0:25:06that Margaret has used to cook it.
0:25:06 > 0:25:09I've got to lift this back out of the way, I suppose.
0:25:12 > 0:25:15All we need then, Margaret, I think,
0:25:15 > 0:25:17is to try this, don't we?
0:25:17 > 0:25:20Can you give me a fork? Right, I can only cut this once
0:25:20 > 0:25:23because we've only got one duck.
0:25:23 > 0:25:25Look at that, it's pink and beautiful.
0:25:25 > 0:25:28My goodness me. Can I have a quick slither of that?
0:25:36 > 0:25:37That is brilliant.
0:25:37 > 0:25:39That is really superb.
0:25:39 > 0:25:42Unlike any other duck I've tasted.
0:25:42 > 0:25:44It has a succulent and juicy flavour.
0:25:44 > 0:25:46Do you know what you drink salted duck with?
0:25:46 > 0:25:48You drink it with Margaret's elderberry champagne.
0:25:48 > 0:25:50Elderflower champagne, sorry.
0:25:50 > 0:25:53Which is also quite unlike anything else I've ever tasted in my life.
0:25:53 > 0:25:55It's brilliant.
0:25:55 > 0:25:57This then, the next bit, is my contribution
0:25:57 > 0:25:59to vegetarian cookery,
0:25:59 > 0:26:02something really close to my heart, get it?!
0:26:02 > 0:26:03I can't stand the stuff.
0:26:03 > 0:26:07It's a Glamorgan sausage, an ancient Welsh recipe
0:26:07 > 0:26:09made from tangy goat's cheese.
0:26:09 > 0:26:11Have a good sniff of that.
0:26:11 > 0:26:12It's wonderful!
0:26:12 > 0:26:15You chop that up. You add it to some chopped onion,
0:26:15 > 0:26:18bind it with egg and breadcrumbs
0:26:18 > 0:26:21and you end up with some stuff that looks like that, OK?
0:26:21 > 0:26:23You form it into sausage-shaped things -
0:26:23 > 0:26:25that's why it's called a Glamorgan sausage -
0:26:25 > 0:26:27and you roll it in the breadcrumbs.
0:26:27 > 0:26:31Margaret tells me she sometimes put chopped nuts around it.
0:26:31 > 0:26:33It ends up looking like that.
0:26:33 > 0:26:36Come round here, Richard. One of those fluent panning shots,
0:26:36 > 0:26:37whatever you call them...
0:26:37 > 0:26:39It's a tracking shot, actually.
0:26:39 > 0:26:42..which I have greased with a piece of salt bacon,
0:26:42 > 0:26:43very important that.
0:26:43 > 0:26:47A couple of twizzles like that, get a bit of grease into the hot pan
0:26:47 > 0:26:52and then pop these in for about three or four minutes on each side.
0:26:52 > 0:26:54"How many sides does a sausage have?" I hear you cry.
0:26:54 > 0:26:56Several is the answer.
0:26:56 > 0:27:00Anyway, this is a coracle,
0:27:00 > 0:27:02the most ancient boat known to mankind.
0:27:02 > 0:27:04And here in Wales, they use it late at night.
0:27:04 > 0:27:07Two of them, in fact, with a net stretched between them,
0:27:07 > 0:27:10to catch the sewin, or the sea trout, or the salmon.
0:27:10 > 0:27:14I refuse to go on one of those, so we're not doing that in this programme.
0:27:14 > 0:27:17Especially after my wound sustained playing rugby, so in the meantime,
0:27:17 > 0:27:21I'm going to have a little slurp of this excellent elderflower champagne
0:27:21 > 0:27:24while I get Margaret to come and give me a hand,
0:27:24 > 0:27:27because something here has been fascinating me.
0:27:27 > 0:27:29Something which she cooked earlier. Look at that.
0:27:29 > 0:27:32It's very beautiful, but what is it?
0:27:32 > 0:27:35That is one of my latest creations. It's laverbread roulade.
0:27:35 > 0:27:38The laverbread, as you probably heard already,
0:27:38 > 0:27:41is the seaweed found on the seashores of Wales,
0:27:41 > 0:27:45and that is a black mess. It doesn't look all that appetising.
0:27:45 > 0:27:48Now, that is combined with eggs and...
0:27:48 > 0:27:51just eggs, and made into this cooked sort of souffle,
0:27:51 > 0:27:55which is then rolled and filled, in this instance, with low-fat cream cheese,
0:27:55 > 0:27:58flavoured with a little orange. Maybe you could put some ham in.
0:27:58 > 0:28:02Vary that as you wish, but it's used as a starter.
0:28:02 > 0:28:04Or as a nice buffet dish. Absolutely.
0:28:04 > 0:28:08Do you mind if I just savage the end a little bit? A little taste.
0:28:10 > 0:28:12This laverbread is really good news.
0:28:12 > 0:28:15Anyway, have a whizz round here and see how the sausages are getting on.
0:28:15 > 0:28:18I think it's time to turn them over.
0:28:18 > 0:28:20Yes. Close-up on this, Richard, please, so we can all see
0:28:20 > 0:28:23what a little golden brown sausage looks like.
0:28:23 > 0:28:25A couple of minutes on each side.
0:28:25 > 0:28:27I think it's time for me to taste one.
0:28:27 > 0:28:29I think it's time for me to say "diolch yn fawr iawn",
0:28:29 > 0:28:32which is Welsh for "thank you very much", to Margaret.
0:28:32 > 0:28:35And how do I say goodbye? Goodbye? Prynhawn da.
0:28:35 > 0:28:38Prynhawn da. Which is "good afternoon".
0:28:38 > 0:28:41That's Irish. That's not Welsh! Thank you very much indeed.
0:28:43 > 0:28:46MUSIC: "Peaches" by The Stranglers
0:29:08 > 0:29:11Subtitles by Red Bee Media Ltd