0:00:02 > 0:00:03'For everyone, there's a taste of food
0:00:03 > 0:00:06'or a smell of cooking that zooms you right back to childhood.'
0:00:06 > 0:00:08It's just like my mum's cake!
0:00:09 > 0:00:11'I'm Brian Turner...'
0:00:11 > 0:00:13It reminds me of someone I used to know at school!
0:00:13 > 0:00:15'..and I'm going to stir up the food memories
0:00:15 > 0:00:17'of some much-loved celebrities...'
0:00:17 > 0:00:19Oh...look at that!
0:00:19 > 0:00:23'..going back to their early days before they were famous...'
0:00:23 > 0:00:25Oh, my gosh!
0:00:25 > 0:00:28'..with recollections of Sunday roasts and school dinners...'
0:00:28 > 0:00:30- It's time for something to eat. - Brilliant.
0:00:30 > 0:00:34'..and celebrating food their home regions are proud of.'
0:00:34 > 0:00:36- Which way would you like to go? - Er, this way.
0:00:36 > 0:00:40'I'll recreate a nostalgic family favourite...'
0:00:40 > 0:00:41Mm! You can't beat a crumble.
0:00:41 > 0:00:45'..and a tribute dish that puts my guest's life on a plate.'
0:00:45 > 0:00:47Magic, magic!
0:00:49 > 0:00:53Today, athletics champion and all-round sports personality
0:00:53 > 0:00:56Colin Jackson will be showing me around the city of Cardiff,
0:00:56 > 0:01:01where he grew up. We'll be reliving past glories...
0:01:01 > 0:01:0512.91 which, actually, was the world record.
0:01:05 > 0:01:07That stood for, I think, ten or 11 years.
0:01:08 > 0:01:11..taking him back to where it all began.
0:01:11 > 0:01:12Boy, oh, boy, eh?
0:01:12 > 0:01:15It's a special moment when you come back to school.
0:01:15 > 0:01:18I'll be using all my culinary skills...
0:01:18 > 0:01:21Mate, you've done well.
0:01:21 > 0:01:24..creating dishes that remind him of home.
0:01:24 > 0:01:28I never thought you could pull this off but you've done it.
0:01:28 > 0:01:29Marvellous job!
0:01:43 > 0:01:46Colin grew up in the Welsh capital city of Cardiff.
0:01:47 > 0:01:49Sport is in this city's blood.
0:01:49 > 0:01:53It's home to the Millennium national stadium, which has borne
0:01:53 > 0:01:56witness to many a passionate game of rugby and football.
0:01:58 > 0:02:01But for a city by the sea, that's surrounded by lush fertile
0:02:01 > 0:02:05fields, it's not just sport that gets the juices flowing.
0:02:06 > 0:02:09There's something magic about markets, isn't there?
0:02:09 > 0:02:12I love them, you know. And what I love about, certainly,
0:02:12 > 0:02:14Cardiff Market here, it's been here,
0:02:14 > 0:02:15so far as I'm concerned, for eternity.
0:02:15 > 0:02:18I can remember coming here as a little boy with my mum
0:02:18 > 0:02:21and looking round all the stalls and seeing what's available,
0:02:21 > 0:02:23and seeing all the novel things and, of course,
0:02:23 > 0:02:26the practical things also.
0:02:26 > 0:02:30Colin was born in Cardiff in February 1967
0:02:30 > 0:02:33and grew up with his older sister Suzanne.
0:02:33 > 0:02:37Mum Angela and Dad Ossie were originally from the Caribbean
0:02:37 > 0:02:41island of Jamaica and moved to the UK over 50 years ago.
0:02:41 > 0:02:44And did they meet in Jamaica or they met over here?
0:02:44 > 0:02:46They met here in the UK, funnily enough.
0:02:46 > 0:02:50And I love the story my mum always told us that...
0:02:50 > 0:02:52She opened the door, actually, to my dad,
0:02:52 > 0:02:55- cos he was coming to visit my grandfather.- Right.
0:02:55 > 0:02:56Kind of was...
0:02:56 > 0:03:00was kind of a person that people who were arriving would come
0:03:00 > 0:03:02and see cos he was well-established, and she says
0:03:02 > 0:03:05she can remember opening the door and there was my father, standing
0:03:05 > 0:03:07there, and she remembers looking at him, thinking,
0:03:07 > 0:03:08"Boy, he's got big ears, hasn't he?"
0:03:08 > 0:03:11THEY LAUGH
0:03:11 > 0:03:14So...and, I guess, they say the rest is history.
0:03:14 > 0:03:16- And here you are. Here you are. - And here I am.
0:03:16 > 0:03:18As a family, were you a family who ate together
0:03:18 > 0:03:21or was life difficult to...?
0:03:21 > 0:03:23No, I mean, we all sat round the table
0:03:23 > 0:03:26and, looking back on it, I think it was pretty special.
0:03:26 > 0:03:29So what were the favourite things you liked to eat when you sat round the table?
0:03:29 > 0:03:33If you had your wishes, what would Mum produce for you?
0:03:33 > 0:03:35Oh, goodness gracious!
0:03:35 > 0:03:38There'd be loads of stuff, if I was honest, you know?
0:03:38 > 0:03:40From fish, I love my fish...
0:03:40 > 0:03:42So any of their fish dishes they would do.
0:03:42 > 0:03:44Mackerel was certainly high up on the list for me,
0:03:44 > 0:03:47through to things like callaloo with salt fish.
0:03:47 > 0:03:49Callaloo is kind of a like a spinach that we kind
0:03:49 > 0:03:53of make with salt fish, sometimes you add a little bit of bacon in.
0:03:53 > 0:03:55Some johnnycakes, fried dumplings.
0:03:55 > 0:03:57Johnnycakes - what are johnnycakes? I've heard of those.
0:03:57 > 0:03:59Well, johnnycakes are like fried dumplings,
0:03:59 > 0:04:02and you just make them like a dough, like a bread dough,
0:04:02 > 0:04:04and we use and eat them as you would use bread.
0:04:04 > 0:04:07So that's what johnnycakes are all about, so, yeah.
0:04:07 > 0:04:10They were kind of my favourite things, but rice and peas,
0:04:10 > 0:04:13of course, curry goat, curry chicken.
0:04:13 > 0:04:14The normal things, I would say.
0:04:16 > 0:04:20And from what Colin's told me, it's obvious his parents loved their food,
0:04:20 > 0:04:24and it's a passion they imparted to him right from an early age,
0:04:24 > 0:04:28but food wasn't the only thing they inspired a passion for.
0:04:28 > 0:04:32Me... My mum and dad had a huge kind of, I guess, role model in track
0:04:32 > 0:04:35and field, a guy by the name of Don Quarrie,
0:04:35 > 0:04:38- who I found was fantastic as a sprinter.- Oh, I remember him.
0:04:38 > 0:04:40And so I kind of wanted to be
0:04:40 > 0:04:43a little bit like Don because I saw the effect he had on my mum
0:04:43 > 0:04:48and dad, and how excited they were when he came on the TV.
0:04:48 > 0:04:51And, of course, then food, when it's linked to that, well,
0:04:51 > 0:04:53diet is pretty important for track and field athletes,
0:04:53 > 0:04:54as you can imagine,
0:04:54 > 0:04:57and especially for me, for example, because I love lots of sweet stuff.
0:04:57 > 0:04:59It was trying to find that right balance.
0:04:59 > 0:05:01But as I got more and more professional,
0:05:01 > 0:05:04obviously, the diet got more and more focused.
0:05:04 > 0:05:06And the discipline paid off.
0:05:06 > 0:05:11Colin represented both Wales and Great Britain on the world stage.
0:05:11 > 0:05:15Specialising in the 110 metres hurdles, he was twice Commonwealth
0:05:15 > 0:05:19champion, went undefeated at the European Championships for 12
0:05:19 > 0:05:25years and won a silver medal at the 1988 Olympic Games.
0:05:25 > 0:05:29To this day, he holds the world record for the 60 metres hurdles -
0:05:29 > 0:05:32a record that has stood for over two decades.
0:05:32 > 0:05:35But since hanging up his spikes in 2003,
0:05:35 > 0:05:38Colin doesn't need to be so strict with his diet.
0:05:38 > 0:05:40Well, I think we're going to treat you today
0:05:40 > 0:05:44cos I do know that, just behind me, is one of your favourites there.
0:05:44 > 0:05:46- Oh, gosh, yes!- Iced buns.
0:05:46 > 0:05:47I can see some iced buns.
0:05:47 > 0:05:49We used to have iced buns in Yorkshire,
0:05:49 > 0:05:52but we always cut them and ate them with butter.
0:05:52 > 0:05:53That's good for the calorie intake(!)
0:05:53 > 0:05:55May we have two, please?
0:05:55 > 0:05:57Oh, it's three for £1.50. We'll take three. We get a bargain.
0:05:57 > 0:06:00We get a bargain. That's one and a half each in my eyes.
0:06:00 > 0:06:03Thank you, my love. That's very kind. Thank you.
0:06:04 > 0:06:08But it wasn't just iced buns that Colin had a sweet tooth for.
0:06:09 > 0:06:12They are quite addictive, these things, aren't they? Dear me!
0:06:12 > 0:06:15- I love 'em. I absolutely do love 'em.- Mm.
0:06:16 > 0:06:18So why have you brought me to this place now?
0:06:18 > 0:06:19What's good about this?
0:06:19 > 0:06:23Well, as you can see, sweets, sweets, sweets! Me and more sugar.
0:06:23 > 0:06:26I used to love these jelly teddy bears -
0:06:26 > 0:06:28full of sugar. But you know what? No fat.
0:06:28 > 0:06:31So that was the real significant thing for me.
0:06:31 > 0:06:34I could kind of balance my nutrition by having a couple of jelly
0:06:34 > 0:06:36teddy bears and I used to buy them from here.
0:06:36 > 0:06:38Well, we need to get something healthy, something healthy now,
0:06:38 > 0:06:41so at least we look as if we're trying! What do you suggest?
0:06:41 > 0:06:43Do you know what? If you want the healthy food,
0:06:43 > 0:06:46- and I did used to eat it, we need to go that direction. - Fine, let's go.
0:06:54 > 0:06:56Well, this is the real healthy bit of it,
0:06:56 > 0:06:59the fish side of it, which is absolutely fantastic.
0:06:59 > 0:07:02And this place I used to come to when I was very young as well.
0:07:02 > 0:07:04So what kind of thing did your mum buy?
0:07:04 > 0:07:05Well, salt cod here,
0:07:05 > 0:07:08which we'd put in fritters or we'd kind of soak it down and cook it
0:07:08 > 0:07:10with that callaloo, as I said there.
0:07:10 > 0:07:12That would be the kind of...
0:07:12 > 0:07:14But there's an ugly thing, which I have no idea what it is!
0:07:14 > 0:07:16Do you know what this is?
0:07:16 > 0:07:18I would guess it's a wolffish.
0:07:18 > 0:07:21It reminds me of someone I used to know at school!
0:07:21 > 0:07:22Let's move on. Red snapper.
0:07:22 > 0:07:24Oh, yeah. That's a lovely fish, isn't it?
0:07:24 > 0:07:26And that is a regular as well.
0:07:26 > 0:07:30We cooked that and my dad cooks a mean red snapper, I must admit.
0:07:30 > 0:07:31Ever eat tuna there?
0:07:31 > 0:07:33Tuna steaks, you know, and salmon is one of my favourite
0:07:33 > 0:07:34fishes of all time.
0:07:34 > 0:07:37Yeah, and some good home produce here.
0:07:37 > 0:07:39Now, if those are what I think they are,
0:07:39 > 0:07:41those are cockles from Swansea Bay.
0:07:41 > 0:07:43They're one of the very few sustainable cockle
0:07:43 > 0:07:45beds in the UK at the moment, which is great.
0:07:45 > 0:07:49Which is absolutely great and I'm pretty chuffed about that, being a Welshman, you can imagine.
0:07:49 > 0:07:51- Good man!- Absolutely. - Do you eat cockles?
0:07:51 > 0:07:53I would eat cockles but, you know, it's something I
0:07:53 > 0:07:56wouldn't cook myself cos I don't know how, really, to cook with them.
0:07:56 > 0:07:59So, fantastic. Deal done. Young lady?
0:07:59 > 0:08:01- Hi.- Can I introduce you to this young lady?
0:08:01 > 0:08:02Don't tell me you know her!
0:08:02 > 0:08:06Yeah, this young lady actually is my goddaughter, so give us
0:08:06 > 0:08:08- a good deal, Chlo!- Hi.
0:08:08 > 0:08:10- Pleased to meet you, Chloe. Chloe? - Chloe, yeah.
0:08:10 > 0:08:13Lovely. I need about half of those cockles. Is that all right?
0:08:14 > 0:08:16I've already learnt a lot about Colin
0:08:16 > 0:08:20and I know these fresh local cockles will come in handy later on.
0:08:20 > 0:08:23- Thanks, my love. Cheers. Thanks very much.- Take care.
0:08:24 > 0:08:27But before we head off, Colin wants to take me
0:08:27 > 0:08:30to one of his favourite old haunts.
0:08:30 > 0:08:31This is beautiful in here.
0:08:31 > 0:08:33- Do you like it?- Yeah, it's lovely.
0:08:33 > 0:08:37Well, Cardiff itself is quite famous for its arcade shopping as well
0:08:37 > 0:08:39and we are in Castle Arcade.
0:08:39 > 0:08:43I really enjoy coming here cos we have lots of nice Welsh fare here,
0:08:43 > 0:08:48and I literally brought you here to taste some of our Welsh food.
0:08:48 > 0:08:50You know what I've ordered, right? I've ordered Welsh rarebit.
0:08:50 > 0:08:53- I'm looking forward to this. - You're looking forward to it?
0:08:53 > 0:08:55Yeah, do you think this will be a real original one?
0:08:55 > 0:08:58Well, there are so many different variations of recipes for it.
0:08:58 > 0:09:00There's only one way to find out, eh?
0:09:00 > 0:09:03- And look, here they come! - Look at that! That looks fantastic.
0:09:03 > 0:09:05I thought you may like it.
0:09:05 > 0:09:10- Well, this is our own Welsh rarebit. - Right.- And ours, we have really thick
0:09:10 > 0:09:15granary toast, bechamel sauce, Welsh cheddar, bit of garlic,
0:09:15 > 0:09:19wholegrain mustard, and I like to put a little of
0:09:19 > 0:09:20Dijon mustard in mine,
0:09:20 > 0:09:23and then that's melted so it gives a nice colour on top.
0:09:23 > 0:09:25Superb. Looks delicious.
0:09:25 > 0:09:26Is that just one slice of bread?
0:09:26 > 0:09:28That is one slice. It's a proper portion.
0:09:28 > 0:09:30It's a proper portion. Come on, dig in.
0:09:30 > 0:09:33- Let's have a taste.- Thank you very much.- Thank you very much, chef.
0:09:33 > 0:09:36Welsh rarebit, in many people's eyes, is just a slice of cheese
0:09:36 > 0:09:39on toast but we all know there's a lot more to it than that, don't we?
0:09:39 > 0:09:42There's a lot more. But, you know, everybody can have their own
0:09:42 > 0:09:44quirky take on it and their own idea on it.
0:09:44 > 0:09:46But this one, to me, is pretty delicious.
0:09:49 > 0:09:53It does taste good and that mustard makes a difference.
0:09:54 > 0:09:55This is very good, I have to say.
0:09:57 > 0:10:00We're off to a great start.
0:10:00 > 0:10:03As a sportsman, Colin may be mindful of what he eats,
0:10:03 > 0:10:07but he's clearly not afraid of tucking into good, solid, tasty food.
0:10:07 > 0:10:09THEY CHUCKLE
0:10:12 > 0:10:16COWS MOO
0:10:17 > 0:10:20I'm keen to find what other delicious regional produce is
0:10:20 > 0:10:23out there on Colin's doorstep
0:10:23 > 0:10:26and I've heard there's nowt finer that these wonderful native
0:10:26 > 0:10:27Welsh Black cattle.
0:10:29 > 0:10:33Lorraine Howells is passionate about the breed and has her own
0:10:33 > 0:10:38pedigree herd here at St Fagans, just five miles east of Cardiff.
0:10:38 > 0:10:42I'm lucky enough to be joining her on the early morning round-up.
0:10:45 > 0:10:47- Lorraine, good morning. How are you? - Good morning.
0:10:47 > 0:10:49- Are these the cattle we're going to move?- Yes.
0:10:49 > 0:10:53So tell me, what is it about these cattle that you love?
0:10:53 > 0:10:57Oh, Welsh Black are the only native breed in Wales.
0:10:57 > 0:11:02Very docile, easy to look after and end product is superb.
0:11:02 > 0:11:05- You won't get better meat anywhere. - That's a good shout.
0:11:05 > 0:11:08But you fell in love with them before you fell in love with
0:11:08 > 0:11:09eating the meat, surely?
0:11:09 > 0:11:13Yes, but it's, you know... It's horses for courses.
0:11:13 > 0:11:18- My cattle, at the moment, are 1,200 feet up on the mountain.- Right.
0:11:18 > 0:11:22And those cattle can make excellent meat out of poor-quality foliage.
0:11:22 > 0:11:25But you say they're one of the oldest breeds in Britain?
0:11:25 > 0:11:26Oh, they are, yes, yes.
0:11:26 > 0:11:29You know, we're going back to the 1700s, when they were around,
0:11:29 > 0:11:33but we've actually got, in the society, a herd book from 1904.
0:11:33 > 0:11:38And if you buy a steak from a Welsh Black registered steer,
0:11:38 > 0:11:41we can trace his parentage right back to the 1900s.
0:11:41 > 0:11:43But droving hasn't always been like this.
0:11:43 > 0:11:46We've got 20 head of cattle here, but centuries ago, it wasn't like that at all, was it?
0:11:46 > 0:11:48No, it wasn't as easy as that.
0:11:48 > 0:11:50They used drive hundreds of cattle, you know, up to...
0:11:50 > 0:11:53along the drovers' trails up to London.
0:11:53 > 0:11:55How long did it take to get them to London, would you think?
0:11:55 > 0:11:57- I don't really know. - A couple of weeks?
0:11:57 > 0:12:00It would take a lot longer than it's taking us today!
0:12:00 > 0:12:02- Well, they're doing well there. - Couple of weeks, yes.
0:12:02 > 0:12:06What is it about Welsh beef that you think is so different
0:12:06 > 0:12:07- and the flavour?- Well, it's...
0:12:09 > 0:12:12I can't explain it. It's just the best beef I've ever eaten.
0:12:12 > 0:12:15The Welsh Black has got that succulence to it,
0:12:15 > 0:12:18it's got marbling in it and the gravy from it
0:12:18 > 0:12:20is absolutely delicious.
0:12:23 > 0:12:26Well, now we're here, I'm going to see your mate Margaret Rees
0:12:26 > 0:12:30and I'm going to have Welsh Black beef in a cawl.
0:12:30 > 0:12:31I'm sure I'm going to enjoy it.
0:12:31 > 0:12:34Well, I hope you do because it is actually
0:12:34 > 0:12:36our Welsh Black beef from my farm.
0:12:36 > 0:12:37Oh, fantastic!
0:12:37 > 0:12:40And I'm sure you'll be looking for more once you've tasted it!
0:12:40 > 0:12:42Thank you very much. See you soon. Cheers.
0:12:44 > 0:12:46I've had a great time out in the fresh air,
0:12:46 > 0:12:49helping Margaret with her herd,
0:12:49 > 0:12:52but now I'm keen to kick off my wellies, get in the kitchen
0:12:52 > 0:12:56and learn about another great traditional Welsh dish.
0:12:57 > 0:13:01Margaret Rees, an award-winning chef and authority on Welsh food,
0:13:01 > 0:13:04is going to talk me through how to make it.
0:13:05 > 0:13:07Now, you're going to cook this very famous dish that I've
0:13:07 > 0:13:10heard about called a "cowl". Is that how you pronounce it?
0:13:10 > 0:13:14Yes. A traditional cawl, yes. It's a Celtic dish, really.
0:13:14 > 0:13:16It comes from the old cauldron cooking and we're going to
0:13:16 > 0:13:20be using the cows that you actually followed down.
0:13:20 > 0:13:21So what cuts do you have there?
0:13:21 > 0:13:25I have a brisket, I've got a marrowbone and a piece of shin.
0:13:26 > 0:13:30Beef from mountain breeds, like the Welsh Black, is firm
0:13:30 > 0:13:34and muscular, so for the best results, the meat is placed in water
0:13:34 > 0:13:39along with pearl barley and cooked slowly on a low heat overnight.
0:13:39 > 0:13:41In the morning, when it's lovely and tender,
0:13:41 > 0:13:45the meat and barley are removed from the stock and put to one side.
0:13:45 > 0:13:49Next, carrots, swedes, parsnip, onions and potatoes
0:13:49 > 0:13:55are added to the pot before popping the whole lot back on the fire.
0:13:55 > 0:13:58In the good old days, these would have been left to simmer
0:13:58 > 0:14:02till lunchtime, ready to feed the hungry farm hands.
0:14:02 > 0:14:03And there we are.
0:14:03 > 0:14:07That smells good and I noticed you put whole potatoes in there.
0:14:07 > 0:14:08I have. If you chopped them up,
0:14:08 > 0:14:10they'd go into a puree, wouldn't they?
0:14:10 > 0:14:11That's right, that's right, yes.
0:14:11 > 0:14:15And the vegetables themselves, of course, are well-cooked
0:14:15 > 0:14:18- and then you can just... - Oh, look at the colour of that swede.
0:14:18 > 0:14:19You can smell them.
0:14:19 > 0:14:21Oh, you can smell them. It smells great, does that.
0:14:21 > 0:14:24Yes, and it's the smell of Welsh Black beef.
0:14:24 > 0:14:28The stew is almost ready, so out come the potatoes.
0:14:29 > 0:14:33Chopped leeks are thrown in at the last minute for added flavour.
0:14:33 > 0:14:34It adds a lovely touch of greenery.
0:14:34 > 0:14:37It changes the whole character of the soup, really.
0:14:37 > 0:14:39Absolutely. A bit of chopped parsley, yes?
0:14:39 > 0:14:41And parsley's fresh from the garden.
0:14:45 > 0:14:50Just look at that changing colour. It immediately livens everything up.
0:14:50 > 0:14:53Don't forget to taste the stew and season accordingly.
0:14:56 > 0:14:58- No salt in at all.- No?
0:14:58 > 0:15:02Simply because if you put salt too early with the meat, it hardens it.
0:15:02 > 0:15:04Absolutely right.
0:15:05 > 0:15:08The best thing about cawl cooked like this
0:15:08 > 0:15:11is that you get two courses from one pot.
0:15:11 > 0:15:14There's a piping hot bowl of vegetable broth
0:15:14 > 0:15:18and a dish of mouth-watering, slow-cooked beef with pearl barley
0:15:18 > 0:15:20and wholesome potatoes.
0:15:21 > 0:15:24To finish off the meal, we've got a hunk of tasty Welsh cheese
0:15:24 > 0:15:27and some of Margaret's home-baked bread.
0:15:28 > 0:15:31This time-honoured Welsh staple is almost ready
0:15:31 > 0:15:34and I can't wait to tuck in.
0:15:35 > 0:15:36There it is!
0:15:36 > 0:15:40The classic Welsh cawl, brimming with flavour,
0:15:40 > 0:15:42using fabulous local Welsh produce.
0:15:44 > 0:15:48And so, normally, we would eat this first and then that second,
0:15:48 > 0:15:51- and then finish with the bread and cheese?- Correct, yes.
0:15:55 > 0:15:59That is wonderful fresh vegetables in a nice beef stock.
0:15:59 > 0:16:03Yes, it's the simplest form of food you can get
0:16:03 > 0:16:05and yet the most nutritious.
0:16:05 > 0:16:10Absolutely. I love these potatoes. This beef looks good.
0:16:10 > 0:16:13Here we are. There's a bit of potato there.
0:16:16 > 0:16:17Welsh Black beef!
0:16:21 > 0:16:23That's beautiful, isn't it?
0:16:23 > 0:16:24It's a good flavour.
0:16:25 > 0:16:28It's not too cooked, it's not undercooked,
0:16:28 > 0:16:32and nutritious, good for people, value for money.
0:16:32 > 0:16:33It is a simple meal, is that.
0:16:33 > 0:16:36It's a simple meal that can be made to look exotic,
0:16:36 > 0:16:38as you've done it today.
0:16:38 > 0:16:41It's a right privilege to have had the opportunity of walking
0:16:41 > 0:16:43the Welsh cattle
0:16:43 > 0:16:47and making a delicious hearty plate of cawl in the time-honoured way.
0:16:47 > 0:16:52As far as experiencing Welsh farming and culinary heritage goes,
0:16:52 > 0:16:53there's nowt better!
0:16:58 > 0:17:02Back in the capital, the Cardiff Amateur Athletics Club,
0:17:02 > 0:17:06where Colin trained as a youngster, no longer exists.
0:17:06 > 0:17:09Fortunately, for the next generation of sporting heroes,
0:17:09 > 0:17:11a new site was found just across the road.
0:17:13 > 0:17:16- I actually opened this stadium. - Oh, right.- Many, many moons ago now
0:17:16 > 0:17:20but it also brings me lots of great memories, if I'm honest.
0:17:20 > 0:17:23Cardiff, as a city, was one of my big sponsors.
0:17:23 > 0:17:26I always tell people that because the council themselves always
0:17:26 > 0:17:29allowed me to use their facilities free of charge.
0:17:29 > 0:17:32And you can imagine, when you're spending five or six hours
0:17:32 > 0:17:36a day training, doing all that physical stuff, to have your council
0:17:36 > 0:17:39allowing you to use the facilities free makes a huge difference.
0:17:39 > 0:17:43But those hurdles look massive! Are they really that size normally?
0:17:43 > 0:17:45They are. They're pretty high indeed.
0:17:45 > 0:17:48They are 3.5 foot there, and the young lad that's just went over,
0:17:48 > 0:17:49he's a 400-metre hurdle specialist,
0:17:49 > 0:17:51so those hurdles are little bit lower.
0:17:51 > 0:17:53They're only three foot but he made it look easier.
0:17:53 > 0:17:55Oh, didn't he just?
0:17:56 > 0:17:59But did that not frighten you at times or was it just one of those,
0:17:59 > 0:18:01that's the sport, so you've got to do it?
0:18:01 > 0:18:04The sport is what you do, it's what you train to do, you know?
0:18:04 > 0:18:06It's, like, people will be tentative to go into a hot oven,
0:18:06 > 0:18:09but you wouldn't think twice about just diving in, right?
0:18:09 > 0:18:12- It's only the hands that go in! - Yeah, don't worry about it!
0:18:12 > 0:18:13So it's kind of the same type of thing.
0:18:13 > 0:18:16You know, when you're working it and you're used to it,
0:18:16 > 0:18:17you just crack on with it.
0:18:17 > 0:18:19Well, here's a perfect opportunity for you to go and have a look
0:18:19 > 0:18:23round this stadium and, in the meantime, I'm going to cook a dish
0:18:23 > 0:18:27for you that I hope will remind you of your mum's cooking and Caribbean
0:18:27 > 0:18:30influence and all that kind of thing, so enjoy the trip round there.
0:18:30 > 0:18:31Looking forward to it.
0:18:33 > 0:18:36While Colin's having a look round, I'm inspired to have a
0:18:36 > 0:18:40go at making one of his mum's classics - split pea soup -
0:18:40 > 0:18:41full of fresh veggies,
0:18:41 > 0:18:46tender meat and lots of spicy Caribbean character.
0:18:46 > 0:18:50I've got over here a pot on the boil with some chicken stock
0:18:50 > 0:18:53and some water. I'm going to give it bags of flavour now.
0:18:53 > 0:18:58So I've got this ham hock, not expensive but great flavour.
0:18:58 > 0:19:00That goes in there
0:19:00 > 0:19:02and then we've got these lovely chicken thighs,
0:19:02 > 0:19:05as much or as little as you can afford or you've got hold of,
0:19:05 > 0:19:07but as much flavour as you can get in there.
0:19:07 > 0:19:08Put the lid on.
0:19:08 > 0:19:11After about half an hour we take the chicken legs out,
0:19:11 > 0:19:14I've got them sitting over here now and the ham hock,
0:19:14 > 0:19:16just leave in as long as you can, so it cooks plenty.
0:19:16 > 0:19:18It'll probably take about an hour-and-a-half to cook.
0:19:24 > 0:19:27Do you know what's brilliant? Is to see these youngsters doing
0:19:27 > 0:19:30a bit of the long jump and getting really into their athletics.
0:19:30 > 0:19:34That really does excite me, if I'm totally honest.
0:19:34 > 0:19:37You know, I won my first trophy at the age of four
0:19:37 > 0:19:39and I really kind of enjoyed that buzz of it.
0:19:39 > 0:19:43That nervous energy, you know, that adrenaline flowing through you.
0:19:43 > 0:19:46You know, when you stand in line as a young boy,
0:19:46 > 0:19:49you never have any idea what's going to happen in the future
0:19:49 > 0:19:53and that you are possibly going to make athletics as a career.
0:19:53 > 0:19:58So always kind of watch out what can happen right and, as I say,
0:19:58 > 0:20:01as I'm watching some of these youngsters behind me having a go at
0:20:01 > 0:20:04their athletics. We could have some future champions there. Who knows?
0:20:13 > 0:20:15When the ham hock is sliding off bone,
0:20:15 > 0:20:18it's time to add the split peas.
0:20:19 > 0:20:22I've had them in water, soaked them for about two hours
0:20:22 > 0:20:24so they get nice and soft.
0:20:24 > 0:20:27So in those go, don't waste any.
0:20:27 > 0:20:29There we go, bring that back up to the boil.
0:20:29 > 0:20:33Put the lid on and just let it simmer away.
0:20:33 > 0:20:37I want to add sweetness to the soup with chopped onion,
0:20:37 > 0:20:39sweet potato, carrot, and garlic.
0:20:40 > 0:20:43I think it also needs a kick of chilli.
0:20:43 > 0:20:46Colin likes it fairly spicy from what he said,
0:20:46 > 0:20:51so we'll leave the seeds in and hopefully he'll enjoy it.
0:21:00 > 0:21:02Do you know? It's really good to see
0:21:02 > 0:21:04when your name is still on the board, of course.
0:21:04 > 0:21:08This was the All-Comers record in 1990.
0:21:08 > 0:21:11I ran that 13.10 seconds
0:21:11 > 0:21:14for the 110-metre hurdles and I never thought
0:21:14 > 0:21:18that three years later I would run 12.91,
0:21:18 > 0:21:22which actually was the world record that stood for, I think,
0:21:22 > 0:21:23ten or 11 years.
0:21:23 > 0:21:26Who'd have though that, eh, from this little old Welsh boy?
0:21:31 > 0:21:33My split peas have been cooking for half an hour,
0:21:33 > 0:21:37and the ham hock's perfectly tender and ready to take out.
0:21:37 > 0:21:40Just let this cool down a little bit.
0:21:40 > 0:21:43It's put bags of flavour into the soup.
0:21:43 > 0:21:45That looks delicious, that does.
0:21:45 > 0:21:48And so now into here we put all our vegetables and remember
0:21:48 > 0:21:52we've got sweet potato, we've got carrot, we've got onion, we've got
0:21:52 > 0:21:55chilli and we've got garlic and that goes into our soup.
0:21:55 > 0:22:00Put a lid on and simmer it for about another 15 or 20 minutes,
0:22:00 > 0:22:02that should be plenty.
0:22:10 > 0:22:13When you look down this tunnel of hurdles,
0:22:13 > 0:22:16it can be a little bit daunting, but it takes years and years of
0:22:16 > 0:22:21practise to make yourself literally flawless over these barriers.
0:22:21 > 0:22:25Now, if I'm totally honest, I'm a little bit too old now to go
0:22:25 > 0:22:28over these things and I can assure you going under them
0:22:28 > 0:22:33is a damn sight easier than it would be to try and go over one.
0:22:34 > 0:22:39My take on Colin's mum's split pea soup is almost ready.
0:22:39 > 0:22:42The ham hock and chicken breast are cooked,
0:22:42 > 0:22:46and my vegetables and split peas are simmering nicely in the broth.
0:22:46 > 0:22:49But this meal won't be complete without having
0:22:49 > 0:22:52a go at the traditional Jamaican Johnny Cakes.
0:22:52 > 0:22:56Now I haven't made them before, so Colin's here to keep me right.
0:22:56 > 0:22:59This is the acid test I think now.
0:22:59 > 0:23:02We are going to try and make these Johnny cakes.
0:23:02 > 0:23:06You tell me all the islands have a different version.
0:23:06 > 0:23:08- Yeah, yeah. - This is the Cardiff version.
0:23:08 > 0:23:11The islands of Cardiff. OK, let's go for it.
0:23:11 > 0:23:15I've got a mixture of chickpea flour and ordinary plain flour.
0:23:17 > 0:23:20I'm adding baking powder to help the cakes rise as well,
0:23:20 > 0:23:26as turmeric for colour and cumin, garlic and chilli for some zip.
0:23:26 > 0:23:29Now I'm not going to put all of that chilli in there.
0:23:29 > 0:23:31Why not? Are you afraid of it?
0:23:31 > 0:23:33I'm going to put all of that chilli in there.
0:23:33 > 0:23:36If that's how you like it, that's how you're going to get it.
0:23:36 > 0:23:38COLIN LAUGHS
0:23:38 > 0:23:43I'm adding just enough lukewarm water to form a soft dough.
0:23:43 > 0:23:46Then, it needs to rest in a warm place.
0:23:46 > 0:23:49We got some here that's been here for about half an hour.
0:23:49 > 0:23:51But it works quite well, huh?
0:23:51 > 0:23:54So far it looks all right, yes.
0:23:54 > 0:23:57So now, as I understand it, we take a little bit off there.
0:23:58 > 0:24:00Size of a big walnut
0:24:00 > 0:24:03- and then we just...- Flatten it down. - ..flatten it down.
0:24:03 > 0:24:06So I'm going to put those in to fry gently on there.
0:24:06 > 0:24:09Do you fancy getting your hands dirty?
0:24:09 > 0:24:10Yeah, I can do that for you.
0:24:10 > 0:24:12- Go on, you do one of those as well. - Yeah.
0:24:12 > 0:24:15So do you want to see how someone from the islands then, right?
0:24:15 > 0:24:18Yeah, yeah. Well you're all right because you're a Caribbean influence
0:24:18 > 0:24:21and the island of Cardiff. You're OK, aren't you? Are you?
0:24:21 > 0:24:23Well, that looks better.
0:24:23 > 0:24:25Yeah, that's a good one. There you go.
0:24:25 > 0:24:26Est voila!
0:24:26 > 0:24:29Oh, look at that, that's nice... Oh, that's perfect.
0:24:29 > 0:24:32While the Johnny Cakes are cooking,
0:24:32 > 0:24:35I should check up on the split pea soup.
0:24:35 > 0:24:38I'll be honest right, it smells delicious.
0:24:38 > 0:24:40It smells that real authentic taste.
0:24:40 > 0:24:43That is a smell that I can remember for split pea soup.
0:24:43 > 0:24:45That's a star, that's good.
0:24:45 > 0:24:48That's music to my ears, that is,
0:24:48 > 0:24:50but how are the Johnny Cakes getting on?
0:24:50 > 0:24:53Oh, that's what I like. That's a lovely brown colour.
0:24:53 > 0:24:55Good. Well, that's a start.
0:24:55 > 0:24:57With the Johnny Cakes well on their way,
0:24:57 > 0:25:00it's time to bring this meal together.
0:25:00 > 0:25:03Slice up those wonderful chicken thighs
0:25:03 > 0:25:06and roughly chop the deliciously salty ham hock.
0:25:06 > 0:25:09This is nice. This is a lovely little muscle there, isn't it?
0:25:09 > 0:25:11Yeah, it's absolutely delish.
0:25:11 > 0:25:13Grand is that.
0:25:13 > 0:25:16The meat goes to the bottom of the bowl,
0:25:16 > 0:25:19with a generous helping of the split pea soup on top.
0:25:20 > 0:25:23The Johnny Cakes are crisp and golden brown.
0:25:24 > 0:25:26Now, there's only one thing left to do.
0:25:26 > 0:25:29I'm going to be a little bit cheffy, if I may,
0:25:29 > 0:25:32I just love this fresh thyme.
0:25:32 > 0:25:34I'll just put a little bit on top.
0:25:34 > 0:25:37It will probably blow away in a minute, but there you've got it.
0:25:38 > 0:25:42There it is, my nostalgia dish for Colin.
0:25:42 > 0:25:45This spicy split pea soup should send him
0:25:45 > 0:25:47straight back down memory lane.
0:25:47 > 0:25:50I just hope my version stands up in comparison to his mum's
0:25:50 > 0:25:52much-loved original.
0:25:59 > 0:26:02Mate, you've done well.
0:26:02 > 0:26:05I never thought you could pull this off but you've done it.
0:26:05 > 0:26:06A marvellous job.
0:26:06 > 0:26:09Would your mum's have been much different to that?
0:26:09 > 0:26:11Not flavour-wise, no. Sorry, Mam, but....
0:26:11 > 0:26:13THEY LAUGH
0:26:13 > 0:26:14But that is delicious.
0:26:14 > 0:26:16Let's just try one of these, yeah.
0:26:16 > 0:26:19So, you know what? We'd always do with a bit of bread, get a taste.
0:26:24 > 0:26:27Mmm, I'm very impressed.
0:26:27 > 0:26:31- The flavours are superb.- Good man.
0:26:31 > 0:26:33Well done, chief.
0:26:33 > 0:26:35Thank goodness for that!
0:26:35 > 0:26:39My attempt at Colin's favourite Jamaican flavours was a hit.
0:26:39 > 0:26:42For my next dish, I think I'll try and mix up Caribbean
0:26:42 > 0:26:46inspiration with flavours from these Welsh shores as well.
0:26:51 > 0:26:55Drive west from Cardiff and you'll reach Pembrokeshire,
0:26:55 > 0:27:00jutting defiantly out into the stormy seas of the Atlantic Ocean.
0:27:01 > 0:27:04It's dotted with lovely beaches, like this one at Freshwater West,
0:27:04 > 0:27:09which today offers some of the best surfing to be found in Wales.
0:27:09 > 0:27:12Coastal foragers have been making a living here for centuries.
0:27:12 > 0:27:17The sea providing rich pickings for those who know where to look.
0:27:17 > 0:27:21My name is Jonathan Williams, I'm a seashore forager.
0:27:21 > 0:27:23I started foraging probably round about ten, 15 years ago.
0:27:23 > 0:27:26It's my favourite beach.
0:27:26 > 0:27:29We grew up surfing here and just got into it.
0:27:29 > 0:27:30And it's here
0:27:30 > 0:27:34where Wales's most distinctive culinary delicacy is found.
0:27:35 > 0:27:37We're quite lucky in Britain,
0:27:37 > 0:27:40it's estimated there are around 720 species of seaweed
0:27:40 > 0:27:42and the majority of them are edible.
0:27:42 > 0:27:45Down Freshwater West, we typically find around seven or eight
0:27:45 > 0:27:49different species at different times of the year, depending on the times.
0:27:49 > 0:27:51Over here we've got the lovely Pepper Dulse,
0:27:51 > 0:27:54which is known as the truffle of the sea.
0:27:54 > 0:27:56It's quite abundant at the moment.
0:27:56 > 0:27:59Typically it's quite hard to find, you know, in the winter months.
0:27:59 > 0:28:00Lovely fronds.
0:28:00 > 0:28:02The taste is...it's a very strong taste.
0:28:02 > 0:28:05It's like a peppery, mushroom flavour.
0:28:05 > 0:28:10We make...we mix it with butter and you know have it in lots of pasta
0:28:10 > 0:28:14dishes and linguine and risottos and pan-fried fish and lobster as well.
0:28:14 > 0:28:18But what we're really looking for down here, and my favourite, is
0:28:18 > 0:28:22the laver seaweed, which we can see shimmering on the rock over there.
0:28:22 > 0:28:24You can identify it, it's like a black clingfilm.
0:28:24 > 0:28:28I mean, there are area several different varieties -
0:28:28 > 0:28:31either black or purple - and it's almost transparent.
0:28:31 > 0:28:34If you hold it up to the light, you can see it's quite thin
0:28:34 > 0:28:37and it kind of clings to the rocks like a clingfilm,
0:28:37 > 0:28:39and it tastes fantastic.
0:28:39 > 0:28:43And, you know, it is one of the most versatile ingredients we cook with.
0:28:45 > 0:28:48But before you rush down to the seaside,
0:28:48 > 0:28:51you have to remember that not all seaweeds are edible,
0:28:51 > 0:28:54so you must take care when foraging for yourself.
0:28:55 > 0:28:59Once Jonathan has hand-picked enough fresh laver seaweed,
0:28:59 > 0:29:03he takes it back to his beach-side food shack, where he transforms
0:29:03 > 0:29:07it into the distinctive Welsh delicacy laver bread.
0:29:07 > 0:29:09It's a simple process.
0:29:09 > 0:29:13The seaweed is washed, chopped and left to simmer in a saucepan
0:29:13 > 0:29:15for up to ten hours.
0:29:15 > 0:29:18The reason you cook it for so long, you are breaking it down into a puree.
0:29:18 > 0:29:20It doesn't look the best ingredient in the world,
0:29:20 > 0:29:23but the depth of flavour adds to dishes, it's fantastic.
0:29:23 > 0:29:25I think it's a great ingredient.
0:29:34 > 0:29:36OK, so this is the laver bread.
0:29:36 > 0:29:38It's been cooking for 10/12 hours
0:29:38 > 0:29:41and you can see, if you look really close at it,
0:29:41 > 0:29:45it's kind of a slimy green puree but, you know, if people
0:29:45 > 0:29:48haven't tried it, I just urge people to have an open mind and try it.
0:29:48 > 0:29:51You know, quickly it could become part of your weekly cooking.
0:29:51 > 0:29:54One of the best ways to eat laver bread is to make laver cakes
0:29:54 > 0:29:57by mixing the puree with some oats.
0:29:57 > 0:30:00And basically, what you're doing here is you're just getting
0:30:00 > 0:30:03the right consistency. Don't do it too wet cos it will stick to the pan
0:30:03 > 0:30:06and you don't want it too dry because it won't taste great.
0:30:06 > 0:30:08So, yeah, I'm happy with those, it's looking good.
0:30:08 > 0:30:10I'm going to stick that down there
0:30:10 > 0:30:11and we're going to pat it down.
0:30:11 > 0:30:15We're looking for like a round, kind of, burger kind of shape
0:30:15 > 0:30:18and then you get those juices flowing in there.
0:30:18 > 0:30:21And usually it will take about five minutes.
0:30:21 > 0:30:23You want a lovely golden coating on the outside, so it's nice,
0:30:23 > 0:30:27hot and crispy on the outside and all gooey and lovely in the middle.
0:30:27 > 0:30:31So one of the products we make is this lovely Welshman's caviar,
0:30:31 > 0:30:32we nicknamed it.
0:30:32 > 0:30:35Essentially it's laver seaweed, which we collected off the beach,
0:30:35 > 0:30:38washed, dried and toasted and then kind of blended,
0:30:38 > 0:30:41so we've got these lovely flakes going in there.
0:30:41 > 0:30:42I'm going to put them in my eggs quickly
0:30:42 > 0:30:45and it just adds a lovely little taste.
0:30:45 > 0:30:48So this is a kind of modern twist on a traditional Welsh breakfast.
0:30:48 > 0:30:50And, you know, we love it
0:30:50 > 0:30:52and it's one of the products I'm really proud of.
0:30:54 > 0:30:57So here we are, the lovely Welshman's traditional breakfast.
0:30:57 > 0:30:59We've got the lovely bacon all cooked up,
0:30:59 > 0:31:02the laver bread pate and then the local eggs.
0:31:02 > 0:31:05We've added a little modern twist to the Welshman's caviar,
0:31:05 > 0:31:08sprinkled on top and this was the start of many a miner or
0:31:08 > 0:31:12Welsh rugby player's day - the best way, the Welsh way.
0:31:14 > 0:31:17I think laver bread would work perfectly in the final meal that I
0:31:17 > 0:31:22am going to cook today - my tribute dish in honour of Colin Jackson.
0:31:25 > 0:31:29But first, let's return to Cardiff and step back down to memory lane.
0:31:34 > 0:31:36Well, this is my primary school.
0:31:36 > 0:31:40Not only did I get my education here, but also this is where I did
0:31:40 > 0:31:42most of my running as a young lad.
0:31:42 > 0:31:45These fields were full of activity.
0:31:45 > 0:31:47Rugby and football used to take place here.
0:31:47 > 0:31:51Just over there was where we used to do athletics, so it was a busy time.
0:31:51 > 0:31:53And I assume you were the fastest.
0:31:55 > 0:31:56- You were wrong.- Oh, really.
0:31:56 > 0:31:59Yeah, I was never really the fastest in the school.
0:31:59 > 0:32:02One of the fastest but not THE fastest.
0:32:02 > 0:32:06I guess I used to get a lot of exercise from coming to school
0:32:06 > 0:32:09from home because I only used to walk there and back,
0:32:09 > 0:32:12because I only used to live only round the corner, not too far away.
0:32:12 > 0:32:14Well, here's a perfect opportunity for you to go
0:32:14 > 0:32:17and have a look at where your house used to be, the same road,
0:32:17 > 0:32:19for you to look round the school,
0:32:19 > 0:32:22and I'm going to go in the school kitchen and cook just for you.
0:32:22 > 0:32:25Thank you very much. I'm looking forward to it.
0:32:25 > 0:32:27So while Colin heads back to school,
0:32:27 > 0:32:30I am going to use everything I've learnt about him today to
0:32:30 > 0:32:36create a special tribute dish using lots of locally sourced ingredients.
0:32:37 > 0:32:40I've got some salmon, which is a great fish,
0:32:40 > 0:32:42and I know he loves fish, he loves salmon,
0:32:42 > 0:32:44but I'm also going to put a bit of Jamaican jerk seasoning on it.
0:32:44 > 0:32:48I've got some leeks because they're Welsh, and some laver bread because
0:32:48 > 0:32:52it's even more Welsh, and I'm going to serve it in a cockle butter sauce.
0:32:52 > 0:32:54Sounds good to me.
0:32:54 > 0:32:57The first thing we need to do is to make the jerk seasoning.
0:32:57 > 0:33:01Every Jamaican family has its own jerk recipe.
0:33:01 > 0:33:03Mine starts with a chilli for heat,
0:33:03 > 0:33:05as well as garlic and chives.
0:33:06 > 0:33:10Lots of different flavours and bags of power.
0:33:14 > 0:33:15Now that's a lovely colour is that.
0:33:15 > 0:33:20I'm going to put in there some allspice, plenty of it.
0:33:21 > 0:33:23Some sugar
0:33:23 > 0:33:25and salt,
0:33:25 > 0:33:27and then I'm going to put some onion in here,
0:33:27 > 0:33:30and this onion gives it a bit of juice and a bit of flavour.
0:33:35 > 0:33:37OK, I've got some nutmeg to go in there.
0:33:37 > 0:33:40Plenty of it, really nice, freshly grated,
0:33:40 > 0:33:42and then I'm going to put a bit of oil in there
0:33:42 > 0:33:44and we're ready to go.
0:33:48 > 0:33:52So what we'll do now is very quickly pour this over the top.
0:33:52 > 0:33:56This goes in the fridge for about a couple of hours.
0:33:56 > 0:33:59The trick is you want to add flavour
0:33:59 > 0:34:02but not overtake the salmon flavour.
0:34:11 > 0:34:15Well, this is a really good
0:34:15 > 0:34:18multi-purpose zone, isn't it?
0:34:18 > 0:34:20This was our dining room, this was one of the halls.
0:34:20 > 0:34:24We could do gymnastic activities here as well.
0:34:24 > 0:34:26It's incredible.
0:34:26 > 0:34:30As I look around, I still think, "Whoa, how brilliant it is."
0:34:30 > 0:34:33And it does bring back loads of memories to me,
0:34:33 > 0:34:36sitting down in rows, you know, listening to the piano being played.
0:34:36 > 0:34:39It was pretty exceptional.
0:34:39 > 0:34:42And then you'd have that complete turnaround, wouldn't you,
0:34:42 > 0:34:44and it would be the dining room then.
0:34:44 > 0:34:47School dinners for me were pretty nice,
0:34:47 > 0:34:50like I'll never complain about them,
0:34:50 > 0:34:53and I used to like the desserts the most because I used to love
0:34:53 > 0:34:55all those custardy kind of things.
0:34:55 > 0:34:57And it was always great to have school dinners
0:34:57 > 0:34:59and it was a time when we used to socialise
0:34:59 > 0:35:04as well, as you can imagine, so it was a pretty good time.
0:35:05 > 0:35:06Boy, oh boy, eh?
0:35:06 > 0:35:09It's a special moment when you come back to school.
0:35:09 > 0:35:11I have good memories in school,
0:35:11 > 0:35:15so I enjoy coming back and certainly visiting this.
0:35:21 > 0:35:24The salmon has been marinating in my jerk seasoning -
0:35:24 > 0:35:27a mix of garlic, chilli, chives,
0:35:27 > 0:35:30onion, allspice, sugar, salt and nutmeg.
0:35:30 > 0:35:33Next, I'm going to get the vegetables on the go.
0:35:34 > 0:35:37First thing we need to do, we are going to get some leeks on.
0:35:37 > 0:35:42Classic Welsh vegetable, loved by all.
0:35:43 > 0:35:47Wash them off, they really taste delicious and that lovely...
0:35:47 > 0:35:49We're going to keep that lovely shade of green there.
0:35:52 > 0:35:53In it goes.
0:35:53 > 0:35:55Some salt and pepper.
0:35:58 > 0:36:01I'm going to put some chicken stock in there, rather than water.
0:36:01 > 0:36:04It gives it a lot more flavour and when it's just about cooked,
0:36:04 > 0:36:08I'm going to put in this lovely, rich laver bread.
0:36:08 > 0:36:12The next thing we need to do, get another pan on
0:36:12 > 0:36:16and we're going to put our fresh Swansea Bay cockles in there.
0:36:16 > 0:36:18Now these are wonderful cockles,
0:36:18 > 0:36:21treat them with lots of respect.
0:36:21 > 0:36:23In they go with some white wine.
0:36:25 > 0:36:27Just a bit to get it going there.
0:36:27 > 0:36:29We get a really lovely flavour.
0:36:29 > 0:36:32Put the lid on.
0:36:32 > 0:36:35It may be nearly 40 years since Colin left this school,
0:36:35 > 0:36:39but it seems they haven't forgotten their high achiever.
0:36:39 > 0:36:42More things I've found today, look at this.
0:36:42 > 0:36:46Memorabilia from me even. Incredible.
0:36:46 > 0:36:49This is my Commonwealth Games vest,
0:36:49 > 0:36:51which I wore and won a title with.
0:36:51 > 0:36:54And these are actually the shoes that I broke world records in,
0:36:54 > 0:36:57so I'm pretty pleased that my primary school have got them.
0:36:57 > 0:36:59I'm proud of that.
0:37:07 > 0:37:09Well, well...
0:37:09 > 0:37:13I'm back. Who'd have thought this? This was my very first classroom
0:37:13 > 0:37:16and my teacher's name was Mr Abbot.
0:37:16 > 0:37:19He was massive, he was about 6'4".
0:37:19 > 0:37:23But it's good to look around and see that things haven't changed
0:37:23 > 0:37:27too much, but I am giggling, really I am,
0:37:27 > 0:37:29because the size of these chairs.
0:37:31 > 0:37:33Let's see now. Let me get down into it.
0:37:35 > 0:37:40They are very, very low and it's nearly like a full squat, eh?
0:37:40 > 0:37:42But, anyway, where's my maths book?
0:37:45 > 0:37:49So the leeks are slowly simmering in the chicken stock,
0:37:49 > 0:37:52my Swansea cockles are steaming nicely in some white wine
0:37:52 > 0:37:55and the salmon fillets have had plenty of time to
0:37:55 > 0:37:59take on the Caribbean flavours of my jerk marinade.
0:37:59 > 0:38:03But the thing about the jerk seasoning is you put it on
0:38:03 > 0:38:06to marinade the fish to give it an extra dimension in its flavour,
0:38:06 > 0:38:08but then we take it off.
0:38:08 > 0:38:11So let me put some butter in with the oil.
0:38:13 > 0:38:15Give it a swirl round.
0:38:15 > 0:38:16Get that nice and warm.
0:38:16 > 0:38:20It's a lovely colour is that - rapeseed oil, great golden colour,
0:38:20 > 0:38:23and then we just take off this excess jerk seasoning.
0:38:23 > 0:38:27Put that in there and we need to keep fish underdone.
0:38:27 > 0:38:29Do not overcook it.
0:38:33 > 0:38:36Just look at that, that looks really lovely,
0:38:36 > 0:38:40and the jerk's just changed the colour of the butter, that seasoning.
0:38:41 > 0:38:44It smells delicious but yet it's not going to overpower.
0:38:54 > 0:38:56Well, here we are back in Llanedeyrn
0:38:56 > 0:39:00and my very first address, where I grew up from the ages
0:39:00 > 0:39:04of four to 17, so I had a lot of experiences here.
0:39:04 > 0:39:08But if you take a swing round here and look straight down here,
0:39:08 > 0:39:10you can see houses are on both sides of the road
0:39:10 > 0:39:13and really what was fantastic about us,
0:39:13 > 0:39:17when there were big occasions, like the Queen's Silver Jubilee,
0:39:17 > 0:39:19the whole of this street was out celebrating
0:39:19 > 0:39:22and there were parties down there,
0:39:22 > 0:39:25buffets... All the women in the families here would have
0:39:25 > 0:39:29cooked something and brought it out for all the kids to have a taste,
0:39:29 > 0:39:32and really have that real party community feel.
0:39:32 > 0:39:35When you're in an environment like this, I think this is
0:39:35 > 0:39:37when it is pretty special.
0:39:38 > 0:39:44Being back is a really nostalgic feeling for me, if I'm honest.
0:39:44 > 0:39:47I look around and everything looks much smaller than I can remember it.
0:39:49 > 0:39:52I guess this is where I got my very first memories of all
0:39:52 > 0:39:55the culinary magic that my mum would have conjured up
0:39:55 > 0:39:58and what we've already tasted today with the split pea soup,
0:39:58 > 0:40:00the first time I've ever had it,
0:40:00 > 0:40:02would definitely have been in this house.
0:40:06 > 0:40:09I'm so glad today has brought back
0:40:09 > 0:40:12all those brilliant food memories for Colin.
0:40:12 > 0:40:15I just hope the tribute dish I have created for him
0:40:15 > 0:40:17lives up to expectations.
0:40:19 > 0:40:22So far, I've cooked leeks and cockles,
0:40:22 > 0:40:24and the jerk salmon is nearly done.
0:40:24 > 0:40:27All the dish needs now is a sauce.
0:40:28 > 0:40:31I imagine Colin's body is a temple,
0:40:31 > 0:40:35but this dish really screams out for quite a naughty sauce.
0:40:35 > 0:40:37I just hope he's game.
0:40:38 > 0:40:41Nothing's going to waste here, so I'm reducing the wine that
0:40:41 > 0:40:45I cooked the cockles in and adding a dash of double cream.
0:40:45 > 0:40:48This may go against you, it may not,
0:40:48 > 0:40:50but I'm going to put just a bit of butter in there.
0:40:50 > 0:40:52Well, when I say a bit...
0:40:52 > 0:40:55Yeah, you're a man from Yorkshire, I expect...butter.
0:40:55 > 0:40:57I like quite a lot of butter, you're quite right.
0:40:59 > 0:41:00Get this here.
0:41:00 > 0:41:03Does this seem like a little bit of a luxury for you,
0:41:03 > 0:41:05to have an actual kitchen to be working in?
0:41:05 > 0:41:06It's marvellous being inside.
0:41:06 > 0:41:09Yeah, I've nearly forgotten what it's like.
0:41:10 > 0:41:12Whilst the sauce is reducing,
0:41:12 > 0:41:14I'm mixing the laver bread with the leeks.
0:41:14 > 0:41:18Laver bread is naturally salty, so it may not need seasoning.
0:41:21 > 0:41:22That's all right is that.
0:41:22 > 0:41:24Yeah, you do all right, don't you?
0:41:24 > 0:41:26- You do all right there. - I quite like that.
0:41:26 > 0:41:31So that goes in the middle of the plate, not too much.
0:41:31 > 0:41:34The last job is to pick the cockles from their shells
0:41:34 > 0:41:37and put them in the sauce to warm through.
0:41:37 > 0:41:39Fresh thyme goes in there.
0:41:39 > 0:41:42So now I'm just going to finish it off.
0:41:42 > 0:41:44Let me take this out the way here, give myself a bit of space.
0:41:44 > 0:41:46A nice bit of salmon.
0:41:46 > 0:41:49I heard you say this morning that you quite like salmon.
0:41:49 > 0:41:52I do indeed and that looks tremendous.
0:41:52 > 0:41:54A nice little bit, eh?
0:41:54 > 0:41:56You know, I'm an eager beaver here.
0:41:56 > 0:41:58Look, fork in hand.
0:42:00 > 0:42:02The final touch is the white wine and cockle sauce.
0:42:05 > 0:42:08Mr Jackson, it's been a pleasure to meet you, sir.
0:42:08 > 0:42:12I really hope your day has been full of happy memories
0:42:12 > 0:42:15and that is just for you.
0:42:15 > 0:42:19There it is, my tribute to Colin Jackson.
0:42:19 > 0:42:22I've cooked a fillet of salmon, Colin's favourite fish,
0:42:22 > 0:42:26marinated in my very own Jamaican jerk seasoning,
0:42:26 > 0:42:28served with leek and laver bread
0:42:28 > 0:42:31and a cockle, cream and white wine sauce.
0:42:31 > 0:42:34It's a dish that mixes Colin's Jamaican heritage
0:42:34 > 0:42:37with his pride of all things Welsh.
0:42:37 > 0:42:39Tell us what you think.
0:42:39 > 0:42:41All, right, let's dig into this. It looks amazing.
0:42:41 > 0:42:46It smells delicious and look at the way that salmon fell away.
0:42:47 > 0:42:51- No time to be a gentlemen. - No, absolutely. Get stuck in there. - Shove it down your gob.
0:42:51 > 0:42:53BRIAN CHUCKLES
0:42:54 > 0:42:56Mmm...
0:42:56 > 0:42:59Do you know, Brian? I can say this is an absolute delight.
0:42:59 > 0:43:00What a nice man you are.
0:43:02 > 0:43:05I'll invite you again, I promise.
0:43:05 > 0:43:06THEY CHUCKLE
0:43:08 > 0:43:10Spot on.