0:00:02 > 0:00:07I'm a busy mum and I cook every day, so I try to keep my food exciting.
0:00:07 > 0:00:09Anybody hungry?
0:00:09 > 0:00:12I like to experiment with new flavours and ingredients.
0:00:12 > 0:00:13Is it yummy?
0:00:13 > 0:00:16But I've always wanted to find out more about the food
0:00:16 > 0:00:17I feed my family.
0:00:20 > 0:00:21So in this series,
0:00:21 > 0:00:24I'm travelling the length and breadth of the country
0:00:24 > 0:00:25to meet the fishermen...
0:00:25 > 0:00:27There's a Dover sole.
0:00:27 > 0:00:28You've got a fish!
0:00:28 > 0:00:29..the farmers...
0:00:29 > 0:00:30Has anyone ever gone in?
0:00:30 > 0:00:32Yeah, I have!
0:00:32 > 0:00:38..the chefs and the producers who go the extra mile to make British food
0:00:38 > 0:00:40some of the best in the world.
0:00:40 > 0:00:41- Super!- Yes! Look!
0:00:41 > 0:00:44I'll explore some familiar foods...
0:00:44 > 0:00:46That is so pretty.
0:00:46 > 0:00:47I feel totally inspired.
0:00:47 > 0:00:50And try some that are totally new.
0:00:50 > 0:00:53You have to be completely bonkers to cook like this.
0:00:53 > 0:00:56And I'll be creating brand-new recipes...
0:00:56 > 0:00:58So sweet.
0:00:58 > 0:01:00..inspired by their produce...
0:01:00 > 0:01:02Hope you're hungry. Smells amazing.
0:01:02 > 0:01:06..as I go on my British Food Adventure.
0:01:13 > 0:01:17For the final leg of my food adventure, I'll be in Wales,
0:01:17 > 0:01:21rustling up one of the country's most iconic ingredients.
0:01:21 > 0:01:22Jack, stand! Stand!
0:01:24 > 0:01:25Or trying to!
0:01:25 > 0:01:28And I'll be discovering a surprise ingredient you'd never dream of.
0:01:30 > 0:01:32There's a knack to this rose shimmy, isn't there?
0:01:32 > 0:01:34Rose shimmy, absolutely.
0:01:34 > 0:01:35It's like filling a doughnut.
0:01:41 > 0:01:42But before I head off,
0:01:42 > 0:01:47I'm going to show you my own special take on a sweet Welsh staple.
0:01:47 > 0:01:49The first time I ever visited Wales,
0:01:49 > 0:01:54the one memory that sticks with me is my first taste of Welsh cakes.
0:01:54 > 0:01:56Now, these are these sugary, crisp on the outside,
0:01:56 > 0:01:59slightly doughy in the middle, delicious...
0:01:59 > 0:02:03not quite cakes, not quite scones, I'm not even sure if it's a biscuit.
0:02:03 > 0:02:06I'm not really sure what it is, but they're absolutely delicious.
0:02:07 > 0:02:11The classic Welsh cake is flavoured with mixed spice and raisins,
0:02:11 > 0:02:14but I'm going off piste and flavouring mine with fennel seeds
0:02:14 > 0:02:18and blueberries and serving them with a blueberry coulis.
0:02:18 > 0:02:20I'm going to start with plain flour.
0:02:20 > 0:02:23I'm going to add golden caster sugar,
0:02:23 > 0:02:26half a teaspoon of baking powder.
0:02:26 > 0:02:30Now for my fruity raisin substitute, dried blueberries.
0:02:30 > 0:02:34These are gorgeous, they are lovely, sweet, slightly tangy.
0:02:34 > 0:02:37And now for the fennel seeds.
0:02:37 > 0:02:40Now this is definitely the non-traditional part
0:02:40 > 0:02:43of the recipe and anybody who is Welsh, and is watching,
0:02:43 > 0:02:47will probably need some convincing, but I think they work.
0:02:47 > 0:02:50The fennel will give the Welsh cakes a warm, aniseed hit.
0:02:52 > 0:02:55Now, I want to crush them up enough but not turn it to a fine powder,
0:02:55 > 0:02:57otherwise it will overwhelm the whole thing.
0:02:57 > 0:03:01What you want to do is bite into one and get a sudden pop of fennel
0:03:01 > 0:03:04in your mouth and that's going to take that Welsh cake
0:03:04 > 0:03:05to a whole other level.
0:03:07 > 0:03:08I've got some butter.
0:03:10 > 0:03:13Just using my fingertips and just rubbing that butter in
0:03:13 > 0:03:16until the mixture resembles, sort of, breadcrumb.
0:03:16 > 0:03:20To bind that all together, I'm adding an egg and some milk.
0:03:22 > 0:03:24Now, this is a great recipe.
0:03:24 > 0:03:27If you're not a keen baker, you can still do these
0:03:27 > 0:03:30and say you made cake, so it's a good place to start.
0:03:32 > 0:03:34Just knead that, not for long,
0:03:34 > 0:03:38just till you've got what looks like quite a smooth dough.
0:03:38 > 0:03:40Roll out to a centimetre thick.
0:03:44 > 0:03:46You'll see some of these won't come up.
0:03:46 > 0:03:48Just use an offset spatula.
0:03:50 > 0:03:51I don't go anywhere without one.
0:03:51 > 0:03:54I actually have one of these in my handbag at all times.
0:03:56 > 0:03:58Welsh cakes are traditionally cooked on a hot plate.
0:03:58 > 0:04:01A nonstick frying pan will do the same job.
0:04:03 > 0:04:06Brush the top with a little bit of butter.
0:04:06 > 0:04:10Just grab your little Welsh cakes and drop them straight in.
0:04:12 > 0:04:13Hear that little sizzle?
0:04:14 > 0:04:17Just a little sizzle, a little baby sizzle.
0:04:17 > 0:04:18That's all you want.
0:04:18 > 0:04:20These need to be cooked really gently
0:04:20 > 0:04:23so these would take about three minutes on each side.
0:04:25 > 0:04:28There is just time to whip up a quick coulis.
0:04:28 > 0:04:33I'm blending blueberries, icing sugar and the juice of half a lemon.
0:04:35 > 0:04:40Now, if you want to match your blueberry coulis to your outfit,
0:04:40 > 0:04:43that is, again, optional, but that is how I roll.
0:04:45 > 0:04:48Pour the coulis through a sieve to ensure it's silky smooth.
0:04:49 > 0:04:52Now your Welsh cake should be ready for flipping.
0:04:52 > 0:04:55So at this point, I pick my ugliest one.
0:04:55 > 0:04:57Yeah, he's my test one, he's the ugliest.
0:04:57 > 0:05:01There you go. That is what you want, a gorgeous, even, golden colour.
0:05:01 > 0:05:04And now turn each one round.
0:05:06 > 0:05:08You can see they are getting darker the longer I leave them.
0:05:10 > 0:05:11Oh, it's like a race against time!
0:05:15 > 0:05:18You know they're done when you've got them crisp on the bottom,
0:05:18 > 0:05:20crisp on the top and when you just push them down,
0:05:20 > 0:05:24you've got a slight kind of squishiness in the middle.
0:05:24 > 0:05:27Right, this is the best bit.
0:05:27 > 0:05:32Grab these, they're really hot, and throw them straight
0:05:32 > 0:05:33into your sugar.
0:05:35 > 0:05:40I myself cannot resist a good Welsh cake.
0:05:42 > 0:05:45Mm. Excuse me while I have another 24.
0:05:49 > 0:05:50Mm.
0:05:50 > 0:05:52Happy days.
0:05:55 > 0:05:57When I think of Wales, apart from Welsh cakes,
0:05:57 > 0:06:00I think of the gorgeous sweeping countryside
0:06:00 > 0:06:04and one of its most famous ingredients, lamb.
0:06:04 > 0:06:07I'm heading to the Brecon Beacons National Park,
0:06:07 > 0:06:10which does its bit to confirm the fact that in Wales,
0:06:10 > 0:06:13there are three sheep for every person.
0:06:14 > 0:06:16I'm here on a beautiful Welsh hillside
0:06:16 > 0:06:19to see if I've got what it takes to be a sheep farmer.
0:06:21 > 0:06:24I've had experience of working on my grandfather's farm in Bangladesh,
0:06:24 > 0:06:28looking after buffalo, but sheep are a whole new ball game.
0:06:30 > 0:06:32I'm meeting up with Richard Roderick,
0:06:32 > 0:06:37a third-generation sheep farmer who tends 1,000 ewes and their lambs.
0:06:37 > 0:06:39- Hi, Richard.- Hello, Nadiya.
0:06:39 > 0:06:40- Pleased to meet you.- And you.
0:06:40 > 0:06:42- Who is this?- This young man is Jack.
0:06:42 > 0:06:43Hello, Jack.
0:06:43 > 0:06:44He's only just two years old.
0:06:44 > 0:06:46- Only two?- Yeah.
0:06:46 > 0:06:47Is this your partner in crime?
0:06:47 > 0:06:49Yes, Jack is a huntaway cross collie dog.
0:06:49 > 0:06:51He's just learning the ropes.
0:06:51 > 0:06:55- Is it tricky learning how to move sheep?- No.- No?
0:06:55 > 0:06:58No, they're great. The grass is always greener in a sheep's mind.
0:06:58 > 0:07:00Does he get treats for doing it right?
0:07:00 > 0:07:02Well, we can arrange something later.
0:07:02 > 0:07:05Can we? Cos I take well to treats well.
0:07:05 > 0:07:08- Jelly sweets, mainly. - Well, I'll check my pockets.
0:07:08 > 0:07:09Could you, please?
0:07:11 > 0:07:15Richard's ewes produce around 1,800 lambs a year,
0:07:15 > 0:07:19which go to market anywhere from three months to a year old.
0:07:19 > 0:07:22We are standing on the lushest of grass that I've ever seen.
0:07:22 > 0:07:25Does this make a difference to the actual lamb?
0:07:25 > 0:07:27This has a huge influence on the lamb.
0:07:27 > 0:07:30We've got the natural rainfall, we get plenty of it,
0:07:30 > 0:07:34and you've got a mix of herbs, grasses and clovers
0:07:34 > 0:07:37and that puts a unique flavour into the lamb.
0:07:38 > 0:07:41The lambs spend every waking hour grazing
0:07:41 > 0:07:45and need to be regularly moved around the 260 acres.
0:07:45 > 0:07:46Open the gate.
0:07:46 > 0:07:49Jack's already halfway through his training,
0:07:49 > 0:07:51but it's my first day at sheepdog school.
0:07:53 > 0:07:55So what we'll do, we'll give him a "come by" command,
0:07:55 > 0:07:58which will send him around to the left and when we go to the right,
0:07:58 > 0:08:00- we're going to say "away."- Come by.
0:08:00 > 0:08:02That's right, come by. Left.
0:08:02 > 0:08:04- And away.- To the right.
0:08:04 > 0:08:07- Right.- And then if we want him to stop, we try "stand."
0:08:07 > 0:08:11So is there a particular tone of voice that I have to use?
0:08:11 > 0:08:14Extremely stern when you're trying to stop him.
0:08:14 > 0:08:15- Stand.- That's good.
0:08:15 > 0:08:16Yeah? Stand!
0:08:16 > 0:08:21That's even better. You're frightening me now!
0:08:21 > 0:08:23It's just three simple commands.
0:08:23 > 0:08:25This should be a piece of cake.
0:08:26 > 0:08:28Jack, come by, come by, Jack.
0:08:28 > 0:08:30- Try the come by.- Come by!
0:08:30 > 0:08:33Come by! Come by!
0:08:35 > 0:08:36Slow him down a bit with a stand.
0:08:36 > 0:08:38Stand!
0:08:38 > 0:08:40- And again.- Stand!
0:08:40 > 0:08:41- Oh, he wants to go.- Try again.
0:08:41 > 0:08:43Jack, stand! Stand!
0:08:46 > 0:08:49I think I need to call in reinforcements.
0:08:49 > 0:08:51Stand, Jack!
0:08:51 > 0:08:54Stand! Good boy! That'll do!
0:08:54 > 0:08:57How are you and Jack best friends? That was quite furious, that was!
0:08:57 > 0:08:59He'll still be my friend.
0:08:59 > 0:09:01The lambs and the ewes are where they need to be,
0:09:01 > 0:09:04but I don't think I can take much credit.
0:09:04 > 0:09:06Jack is very good. Seriously enthusiastic.
0:09:08 > 0:09:09They're very content.
0:09:09 > 0:09:12They have moved to their fresh pasture and they will be very happy
0:09:12 > 0:09:14here, probably, for the best part of a week.
0:09:14 > 0:09:17I'm standing here and I have a recipe for every single lamb
0:09:17 > 0:09:20that I could do right now. Do you like a lamb bhuna, though?
0:09:20 > 0:09:22- I love a lamb bhuna. - Well, you know what?
0:09:22 > 0:09:24- I think I'm going to make you a lamb bhuna.- Sounds great.
0:09:24 > 0:09:28This farming lark certainly gives you a hearty appetite,
0:09:28 > 0:09:31and when I'm hungry, I crave curry.
0:09:31 > 0:09:35I'm going to make Richard and his family my quick lamb bhuna,
0:09:35 > 0:09:38and although it's speedy to rustle up,
0:09:38 > 0:09:41it doesn't skimp on rich, classic curry spices.
0:09:42 > 0:09:45I grew up on curry and when I was learning how to cook a curry,
0:09:45 > 0:09:50it was a little bit intimidating because it's a long, slow,
0:09:50 > 0:09:53drawn-out process, but now that I've got three kids,
0:09:53 > 0:09:55I also like to make it really, really quickly.
0:09:55 > 0:09:59And the secret to my speedy curry is a rich paste,
0:09:59 > 0:10:02whizzed up in a food blender.
0:10:02 > 0:10:04I've got a fair few cloves of garlic here.
0:10:04 > 0:10:07That's ten cloves going in.
0:10:07 > 0:10:09I always make enough paste for two meals,
0:10:09 > 0:10:12which makes your next curry even faster to prepare.
0:10:13 > 0:10:18The amount of ginger going in here, definitely not going to get a cold.
0:10:18 > 0:10:21In goes 50 grams of ginger.
0:10:21 > 0:10:23What's a curry without a little bit of chilli?
0:10:23 > 0:10:25I quite like using these chilies because they're not that spicy,
0:10:25 > 0:10:26but they're that lovely, fiery red
0:10:26 > 0:10:28and that's going to add to the colour.
0:10:28 > 0:10:31This is the point where you get to choose how much you want to put in.
0:10:33 > 0:10:37I'm adding four quite small onions, so if you like a much sweeter curry,
0:10:37 > 0:10:38just add more onions.
0:10:41 > 0:10:43For flavour, I'm using two large peppers.
0:10:44 > 0:10:46Quarter it and then leave all the seeds in.
0:10:47 > 0:10:50They don't have a spice, but they have a lovely fragrance.
0:10:50 > 0:10:53I can already smell a curry happening.
0:10:53 > 0:10:55In Wales. On the hillside.
0:10:55 > 0:10:57With the sheep bleating.
0:10:59 > 0:11:01Season with two teaspoons of salt...
0:11:02 > 0:11:05..one teaspoon of ground cinnamon.
0:11:05 > 0:11:08So I would always use the cinnamon in a meat or chicken curry,
0:11:08 > 0:11:11but never in a fish curry, just unheard of.
0:11:11 > 0:11:12I've got some turmeric.
0:11:12 > 0:11:15Of course, turmeric and curry, best friends.
0:11:15 > 0:11:16A teaspoon.
0:11:17 > 0:11:19And then curry powder.
0:11:19 > 0:11:23I'm adding four teaspoons and to combine all those gorgeous flavours
0:11:23 > 0:11:25into a paste, I'm using olive oil.
0:11:26 > 0:11:30About 200 ml.
0:11:30 > 0:11:33It seems like a lot of oil, but it is a curry paste,
0:11:33 > 0:11:35so I'm not going to add any oil when I'm cooking.
0:11:36 > 0:11:38And then I'm going to add some water to it.
0:11:38 > 0:11:40100 ml will do it.
0:11:40 > 0:11:41Top on.
0:11:45 > 0:11:49And keep blitzing that until you've got a smooth paste.
0:11:49 > 0:11:50It looks like a curry.
0:11:50 > 0:11:51Let's have a look.
0:11:53 > 0:11:54Definitely smells like one.
0:11:55 > 0:11:59So I'm going to add half the paste to the pan
0:11:59 > 0:12:02so the paste needs about ten minutes to cook.
0:12:02 > 0:12:05As it cooks, the paste will get richer,
0:12:05 > 0:12:07darker and much thicker.
0:12:08 > 0:12:10Times when I trust my husband to cook for the kids,
0:12:10 > 0:12:12it's so easy to just make up a paste like this
0:12:12 > 0:12:15and then just leave him to it, cos even he can't mess this up!
0:12:17 > 0:12:20I'm all for making life easy and I always have several curry pastes
0:12:20 > 0:12:22standing by in the fridge or freezer.
0:12:24 > 0:12:26There's a really important trick when you're cooking a curry.
0:12:26 > 0:12:29You've got those bubbly oily bits around the edge,
0:12:29 > 0:12:31and that means the spices have cooked out,
0:12:31 > 0:12:34so there's no risk of eating raw spice.
0:12:36 > 0:12:40That paste is done. Time for the star of the show,
0:12:40 > 0:12:42Richard's new season lamb.
0:12:42 > 0:12:44This is leg of lamb. Mix that lamb in.
0:12:47 > 0:12:50This initial ten minute cook will infuse the flavours.
0:12:51 > 0:12:54My mum's curries take hours to cook.
0:12:54 > 0:12:58But this is a delicious dish with a fraction of the effort.
0:13:00 > 0:13:01Add some water.
0:13:02 > 0:13:06Pop a lid on, and that just takes 30 minutes.
0:13:06 > 0:13:07Mum, did you hear me?
0:13:07 > 0:13:09Just 30 minutes.
0:13:16 > 0:13:18That's perfect.
0:13:18 > 0:13:20It has become deep and rich and thickened
0:13:20 > 0:13:22and that's what a bhuna should look like.
0:13:22 > 0:13:24Chopped coriander, pop that in.
0:13:25 > 0:13:27There's no need to go to a takeaway,
0:13:27 > 0:13:29not if you can do it in about 40 minutes.
0:13:30 > 0:13:33That is my speedy lamb bhuna served with buttered naan bread
0:13:33 > 0:13:35and natural yoghurt.
0:13:35 > 0:13:37- Hi, guys.- Hello.
0:13:37 > 0:13:41I just hope Richard and his family love it as much as I do.
0:13:41 > 0:13:43Welsh lamb bhuna anybody?
0:13:43 > 0:13:45- Sounds lovely.- Smells delicious.
0:13:45 > 0:13:47- Right.- Thank you.
0:13:47 > 0:13:49I've been looking forward to this all day.
0:13:51 > 0:13:53- Lovely.- Gorgeous.
0:13:53 > 0:13:56- That's really nice.- I'm glad you're enjoying it but I definitely don't
0:13:56 > 0:13:59have a shepherd's voice just yet, do I?
0:13:59 > 0:14:02I have to say, I'm a little bit in love with Jack.
0:14:02 > 0:14:04Well, thumbs up from Jack!
0:14:05 > 0:14:08Yum. Well, he deserved that.
0:14:08 > 0:14:11- Oh, he's back for more.- Good job.
0:14:13 > 0:14:16Lamb is a Welsh classic but I've also discovered
0:14:16 > 0:14:18that Wales is home to an ingredient
0:14:18 > 0:14:21you're more likely to see in the Middle East.
0:14:23 > 0:14:27I'm heading to a rainy Monmouthshire
0:14:27 > 0:14:29where the quintessential British rose is being turned
0:14:29 > 0:14:31into a fragrant rose water.
0:14:34 > 0:14:36Rose water is one of my most favourite ingredients.
0:14:36 > 0:14:39It can add a subtle flavour to sweet and savoury dishes
0:14:39 > 0:14:44but when I think rose water, I think exotic, not Welsh hillside.
0:14:44 > 0:14:46They promised me sunshine and we've got rain!
0:14:49 > 0:14:53Desdemona and Denise are the only producers of edible rose water
0:14:53 > 0:14:57in Britain. With a limited six-week harvest,
0:14:57 > 0:14:59they've become accustomed to picking, whatever the weather.
0:14:59 > 0:15:02Come on up, sorry it's a bit wet.
0:15:02 > 0:15:04Is it always this wet?
0:15:04 > 0:15:06Well, it can be, I have to admit.
0:15:06 > 0:15:07You guys are tough rose pickers.
0:15:07 > 0:15:09I'm going to put my umbrella away, seeing as you don't have one.
0:15:11 > 0:15:13So, is there a particular way of picking?
0:15:13 > 0:15:16Yes, the best thing to do is get your hand right behind the head
0:15:16 > 0:15:20like that and you flick it off with your nail, like that.
0:15:20 > 0:15:21Yes?
0:15:21 > 0:15:23Ah.
0:15:23 > 0:15:24So, are you picking every single day?
0:15:24 > 0:15:27You've got to pick every single day because actually,
0:15:27 > 0:15:29you should be picking the rose the day it bursts
0:15:29 > 0:15:32because that's when it contains the most amount of rose oil.
0:15:32 > 0:15:34So, this one is a really good example.
0:15:34 > 0:15:36That's lovely and fresh.
0:15:36 > 0:15:38It's really lush and pink.
0:15:38 > 0:15:41So, wow, that's quite strong.
0:15:41 > 0:15:47These beauties are damask roses and they are some of the most fragrant.
0:15:47 > 0:15:49- Shall we go for it?- I might go in there.- Dive in.
0:15:49 > 0:15:52The petals contain essential oils,
0:15:52 > 0:15:55perfect for Desdemona and Denise's rose water.
0:15:55 > 0:15:57Do you have different varieties of rose?
0:15:57 > 0:16:02- Yes, that's the Alba Maxima.- I'll never remember any of these names!
0:16:02 > 0:16:03Don't worry, it's a white rose
0:16:03 > 0:16:06but it's a particularly fragrant white rose
0:16:06 > 0:16:09and you find it is a much fresher flavour,
0:16:09 > 0:16:13- slightly more lemony, if you like. - There we go.
0:16:13 > 0:16:15Until the 17th century,
0:16:15 > 0:16:17rose water was a popular flavouring in Britain
0:16:17 > 0:16:23but the introduction of vanilla pushed roses' noses out of joint.
0:16:23 > 0:16:26However, recently, rose water has been seeing a revival.
0:16:27 > 0:16:30- How did it all start?- It all started about seven years ago.
0:16:30 > 0:16:32As I was coming down the drive,
0:16:32 > 0:16:35I looked around at our clay soil and I thought,
0:16:35 > 0:16:37I think roses would grow really well here.
0:16:37 > 0:16:39I had no idea what I was doing, really.
0:16:39 > 0:16:44I got chatting to my colleague, Denise, and Denise and I...
0:16:44 > 0:16:47- She roped you in?- Yeah, I got enthusiastic.
0:16:47 > 0:16:51As we researched, we realised it was worth a try.
0:16:51 > 0:16:55I can't wait to see how the rose water is produced.
0:16:55 > 0:16:56We'll need to get changed.
0:16:56 > 0:16:57You've got your shoes on already.
0:16:57 > 0:16:59Hair nets next.
0:16:59 > 0:17:02I don't need a hair net! I come ready prepared.
0:17:02 > 0:17:04Excellent. Coat then.
0:17:04 > 0:17:06- I'll put this on.- It's a good look.
0:17:06 > 0:17:07- Oh, thank you.- You're very welcome.
0:17:09 > 0:17:11Before being turned into rose water,
0:17:11 > 0:17:14the flowers are placed in the deep freeze for at least a week.
0:17:15 > 0:17:17That is a phenomenal smell.
0:17:17 > 0:17:20This breaks down the petal structure and will help release
0:17:20 > 0:17:22the fragrant oil during the distilling process.
0:17:24 > 0:17:25This is a good season, right?
0:17:25 > 0:17:26Oh, yes.
0:17:27 > 0:17:29OK, let's take them through.
0:17:29 > 0:17:32It all happens in this sterile back room...
0:17:32 > 0:17:33There we go on there.
0:17:33 > 0:17:37..where modern and ancient worlds collide in this copper still.
0:17:37 > 0:17:38It looks a bit medieval.
0:17:38 > 0:17:41Well, it is based on the traditional style.
0:17:41 > 0:17:43- Wait till we've set it all up. - Oh, let's go. What next?
0:17:43 > 0:17:44Rose petals in here?
0:17:44 > 0:17:46Yes, shimmy the roses in.
0:17:47 > 0:17:51Each kilo of petals will create one litre of rose water.
0:17:51 > 0:17:55- There you go.- There's a knack to this rose shimmy, isn't there?
0:17:55 > 0:17:57The rose shimmy, absolutely.
0:17:57 > 0:17:58It's like filling a doughnut.
0:17:58 > 0:18:02- Is it?- It's like you have to feel to see whether it's full or not.- OK.
0:18:06 > 0:18:08You want enough water for the roses to be able to circulate
0:18:08 > 0:18:12because if you don't do that, then you risk your still exploding.
0:18:12 > 0:18:14- Ah.- We don't want that.
0:18:14 > 0:18:15No, we don't want that. Has it ever happened?
0:18:15 > 0:18:19Once. Yes, it's not a pretty sight!
0:18:21 > 0:18:23So, you can use the spoon.
0:18:24 > 0:18:27Oh! Can I just appreciate that spoon for a second please?
0:18:27 > 0:18:29Yes, it's gorgeous, isn't it?
0:18:29 > 0:18:31It is as tall as me.
0:18:31 > 0:18:32It is nearly, isn't it?
0:18:32 > 0:18:35Look. Just a little bit more and that's me.
0:18:35 > 0:18:37That's shameful.
0:18:37 > 0:18:38That's it, a bit of a prod.
0:18:38 > 0:18:40Not too much to upset the roses but you'll get an idea
0:18:40 > 0:18:43of how much water you've got in there.
0:18:43 > 0:18:47The principles of rose water distillation have remained the same
0:18:47 > 0:18:48for centuries.
0:18:48 > 0:18:49Pop that on the top.
0:18:50 > 0:18:53When the water is heated, the steam passes through the petals,
0:18:53 > 0:18:57bursting their cells, enriching the steam with plant compounds.
0:18:57 > 0:18:58We're ready to go.
0:18:58 > 0:19:01Including microscopic particles of rose oil.
0:19:03 > 0:19:06When it heats up, the steam rises,
0:19:06 > 0:19:09the steam passes through the swan neck and down to this point
0:19:09 > 0:19:12and that cold water makes the steam condense
0:19:12 > 0:19:15- into what is going to be the rose water.- OK.
0:19:15 > 0:19:18And yeah, we sit and wait and you'll eventually see it come trickling out
0:19:18 > 0:19:19into the bottle.
0:19:19 > 0:19:21- Shall we play I Spy?- Go on, then.
0:19:23 > 0:19:28I spy with my little eye something beginning with R.
0:19:29 > 0:19:31It's really obvious.
0:19:31 > 0:19:32- Roses?- Yeah.
0:19:32 > 0:19:36- You can't see any now!- We know they're in there.- That's cheating.
0:19:38 > 0:19:41Believe me, you can play a lot of I Spy in an hour.
0:19:45 > 0:19:46Oh, here we go.
0:19:46 > 0:19:48It's starting. You can smell the difference, can't you?
0:19:48 > 0:19:50- Yeah.- It's all going to happen any minute now.
0:19:50 > 0:19:51It's so strong.
0:19:51 > 0:19:52It is, isn't it?
0:19:53 > 0:19:55It's really intense.
0:19:55 > 0:19:57There it goes. So it just trickles out.
0:19:57 > 0:19:59It's exciting.
0:19:59 > 0:20:00It is, it is.
0:20:00 > 0:20:04I can't wait to use some of Desdemona's rose water
0:20:04 > 0:20:07but this batch is out of bounds for the recipe I have in mind.
0:20:07 > 0:20:11Like a fine wine, rose water needs to mature for at least six weeks,
0:20:11 > 0:20:13so, I'm raiding the stores.
0:20:14 > 0:20:16Oh, wow!
0:20:16 > 0:20:19I love using intense flavourings and I have the perfect recipe
0:20:19 > 0:20:23to showcase Desdemona and Denise's rose water.
0:20:23 > 0:20:24That is very cool.
0:20:24 > 0:20:26Good.
0:20:26 > 0:20:28I just hope they approve.
0:20:28 > 0:20:30I'm going to use this beautiful Welsh rose water
0:20:30 > 0:20:34to flavour one of my family's favourite puddings, raspberry fool.
0:20:36 > 0:20:39This simple dessert has a hint of the exotic.
0:20:39 > 0:20:44Delicious stewed raspberries rippled through a sweet rose flavoured cream
0:20:44 > 0:20:49and topped with toasted coconut and beautiful crystallised rose petals.
0:20:49 > 0:20:51So, I'm going to start with the raspberries first.
0:20:53 > 0:20:55I'm stewing the raspberries on a medium heat.
0:20:56 > 0:20:59A squeeze of lemon juice and that just helps preserve
0:20:59 > 0:21:01that lovely pink colour.
0:21:01 > 0:21:05To make the raspberries extra sweet, I'm adding caster sugar.
0:21:05 > 0:21:06Just squash up some of the fruit.
0:21:06 > 0:21:09I want some big bits and some little bits.
0:21:09 > 0:21:12As that sugar melts, it will get syrupy and thick.
0:21:14 > 0:21:17That needs boiling down for 15 minutes.
0:21:17 > 0:21:20Time for me to create some simple but effective decorations using
0:21:20 > 0:21:23Desdemona's edible rose petals.
0:21:24 > 0:21:27These are so simple to make.
0:21:27 > 0:21:30Egg white and then just dipped in sugar and left to dry.
0:21:31 > 0:21:33To be honest, if I'm making these,
0:21:33 > 0:21:35I can't stop my children from just eating them as they are.
0:21:37 > 0:21:38They've even got a heart-shaped one.
0:21:40 > 0:21:43I prefer my petals properly crystallised
0:21:43 > 0:21:46so I'll be using ones that I made 24 hours ago.
0:21:46 > 0:21:50I'm going to get started with the cream and this is the simplest bit
0:21:50 > 0:21:51by far.
0:21:52 > 0:21:54I'm whipping up double cream to soft peaks,
0:21:54 > 0:21:57then adding sugar and unsweetened Greek yoghurt.
0:21:58 > 0:22:00That just makes the whole thing a little bit lighter.
0:22:02 > 0:22:05And now for the moment I've been waiting for,
0:22:05 > 0:22:07adding my stunning Welsh rose water.
0:22:08 > 0:22:10That is potent, that is strong,
0:22:10 > 0:22:13so it's all about making sure that you haven't added too much
0:22:13 > 0:22:16because I've met loads of people who don't like rose water.
0:22:16 > 0:22:18They say, I don't like rose water,
0:22:18 > 0:22:20because they've tasted something in the past that is full
0:22:20 > 0:22:23and it's just taken over the flavour of the whole of the dessert
0:22:23 > 0:22:26so I think it's just about tasting a little bit at a time.
0:22:28 > 0:22:29Have a taste.
0:22:31 > 0:22:35I reckon no more than one teaspoon of rose water per 100ml of cream.
0:22:36 > 0:22:38I think that's rosy enough.
0:22:39 > 0:22:41The raspberries are now cool.
0:22:41 > 0:22:42I don't want to mix it all in.
0:22:42 > 0:22:47You want ripples of that creamy rose and then you want that tangy,
0:22:47 > 0:22:48sweet raspberry.
0:22:53 > 0:22:55It definitely does look like I've gone to a lot of effort
0:22:55 > 0:22:57but you and I both know it's simple.
0:22:57 > 0:22:59It's cream and a bit of fruit.
0:23:01 > 0:23:03I'm topping it with fresh raspberries,
0:23:03 > 0:23:05toasted coconut shavings...
0:23:05 > 0:23:07This just adds another layer.
0:23:07 > 0:23:09..and my crystallised rose petals.
0:23:10 > 0:23:14That's going to add texture, flavour, but look at the colour.
0:23:14 > 0:23:16I can't wait to see what Desdemona,
0:23:16 > 0:23:20her daughter, and Denise think of my rose flavoured raspberry fool.
0:23:20 > 0:23:22Here you go.
0:23:22 > 0:23:23Dig in.
0:23:23 > 0:23:25Absolutely delicious.
0:23:25 > 0:23:29- It really is.- Are you enjoying it?
0:23:29 > 0:23:30That is really nice.
0:23:30 > 0:23:32Do you think it does your rose water justice?
0:23:33 > 0:23:35Definitely. Definitely.
0:23:35 > 0:23:37The whole flavour comes together, it's lovely.
0:23:37 > 0:23:39Wales is so exotic!
0:23:39 > 0:23:42You definitely brought the exotic to Wales.
0:23:42 > 0:23:43Thank you.
0:23:50 > 0:23:53Wales is home to an exciting mix of surprising ingredients
0:23:53 > 0:23:55and quintessentially British ones.
0:23:57 > 0:24:01For my final recipe, I'm celebrating another fine Welsh offering,
0:24:01 > 0:24:05something that may not immediately spring to mind.
0:24:05 > 0:24:06Mussels.
0:24:07 > 0:24:11I absolutely love mussels and Wales has a reputation
0:24:11 > 0:24:13for producing some of the best.
0:24:15 > 0:24:18My mussel recipe is perfect for a sharing platter.
0:24:18 > 0:24:22I call them popcorn mussels because just like popcorn,
0:24:22 > 0:24:23they are incredible moreish.
0:24:23 > 0:24:27They're crisp on the outside, succulent in the middle,
0:24:27 > 0:24:28and oh, so addictive.
0:24:32 > 0:24:34I've cleaned a kilo of mussels.
0:24:35 > 0:24:38I can see why people are slightly nervous of mussels.
0:24:38 > 0:24:40It does sound like I'm just going to cook some rocks.
0:24:44 > 0:24:45Straight in with some water.
0:24:52 > 0:24:54Once the liquid at the bottom of the pan has come to the boil,
0:24:54 > 0:24:58just turn it down and leave it for about three minutes.
0:24:58 > 0:24:59Mussels really don't take very long.
0:25:02 > 0:25:06When the mussel shells have opened up and the meat is still plump and
0:25:06 > 0:25:07juicy, drain them off.
0:25:09 > 0:25:11If any shells haven't opened, throw them away.
0:25:13 > 0:25:14The first time I ever tried mussels,
0:25:14 > 0:25:18my dad overcooked the mussels in a curry.
0:25:19 > 0:25:23And it was the most foul thing I'd ever tasted.
0:25:23 > 0:25:27It took me about 15 years before I could ever go back to mussels.
0:25:27 > 0:25:30I want somebody to make me a mussel curry that actually tastes good.
0:25:30 > 0:25:32I haven't tried one yet.
0:25:34 > 0:25:35Toss your mussels in flour.
0:25:35 > 0:25:38It's just going to give the batter something to cling onto.
0:25:41 > 0:25:43And now for that batter.
0:25:43 > 0:25:49In a bowl, mix flour, garlic and onion seasoning and baking powder.
0:25:49 > 0:25:51And enough water to bring it together.
0:25:53 > 0:25:58The kind of texture you're looking for is like a thick pancake batter.
0:25:58 > 0:26:03Right, I'm kind of thinking about my mussel frying choreography here.
0:26:03 > 0:26:04I'm frying with really hot oil,
0:26:04 > 0:26:08I think it's really important to do everything in a line
0:26:08 > 0:26:12so you're kind of going in, in, in, out, done.
0:26:12 > 0:26:16So I think I'm going to move this over here
0:26:16 > 0:26:20so I've got everything in a line.
0:26:20 > 0:26:23I am good to go. I'll take my mussel, dip it in the batter,
0:26:23 > 0:26:26put it in the oil and there you go, we've got a lovely little line.
0:26:34 > 0:26:38Once you've got some in, just keep them moving around.
0:26:38 > 0:26:41If you leave them in one spot, they will just brown on one side.
0:26:41 > 0:26:42These look perfect.
0:26:42 > 0:26:43Golden all over.
0:26:46 > 0:26:47Drain them on my kitchen paper.
0:26:50 > 0:26:52While they're still warm,
0:26:52 > 0:26:54season them and this will help them to stay a lot crisper
0:26:54 > 0:26:55for a lot longer.
0:26:59 > 0:27:02Batch frying is a part of being Bangladeshi.
0:27:02 > 0:27:04I've spent my whole life, for as long as I can remember,
0:27:04 > 0:27:09watching my mum batch fry samosas, pakoras, fritters.
0:27:09 > 0:27:12If every single batch is the exact same colour,
0:27:12 > 0:27:14then you're a good friar.
0:27:14 > 0:27:15That's my mum's rule.
0:27:18 > 0:27:23These bite-size beauties go perfectly with a simple mayo dip,
0:27:23 > 0:27:24spiced with paprika.
0:27:24 > 0:27:28This is all dependent on how hot you want to make the dip.
0:27:28 > 0:27:32A smidge of salt and a good handful of finely chopped chives.
0:27:35 > 0:27:36Give it a mix. Easy as that.
0:27:42 > 0:27:43Perfect.
0:27:44 > 0:27:48My popcorn mussels with a spicy paprika chive mayo.
0:27:48 > 0:27:51Once you start eating these, you really can't stop.
0:27:53 > 0:27:55I'm sharing these moreish little morsels
0:27:55 > 0:27:57with my sister and her children.
0:27:57 > 0:27:58Do you want to try first?
0:27:58 > 0:28:00- Yeah.- Is that yummy?
0:28:00 > 0:28:03Is that a thumbs up? Do you want some more?
0:28:03 > 0:28:04Oh, you want some more?
0:28:06 > 0:28:10My food adventure has taken me the length and breadth of Britain.
0:28:12 > 0:28:14I've experienced some local specialities...
0:28:16 > 0:28:17That is delicious.
0:28:17 > 0:28:19Met some ingenious people...
0:28:19 > 0:28:20- Smoky.- Smoky.
0:28:21 > 0:28:23And created some mouthwatering dishes.
0:28:25 > 0:28:27Mm-mm.
0:28:27 > 0:28:30My adventure has filled me with inspiration
0:28:30 > 0:28:33which will stay with me and my food for ever.
0:28:33 > 0:28:37Whoever is making those yummy sounds, thank you very much.
0:28:37 > 0:28:38Mm, that's the sound!