Carmarthenshire The Hairy Bikers' Food Tour of Britain


Carmarthenshire

Si and Dave explore Carmarthenshire, where they cook a traditional county favourite in the National Botanic Garden of Wales. They also go cockling at Laugharne.


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Transcript


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-We're the Hairy Bikers!

-And we're on the road to find regional recipes to rev up your appetite!

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We're riding county to county to discover, cook and enjoy the best of British!

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-Come on!

-Way-hay!

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Today we're in search of the real taste of Carmarthenshire.

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-You'll never guess who was born in Carmarthenshire?

-No, dude, who?

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Merlin, the great wizard. You know, you can sense it in the air.

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You've got King Arthur, Guinevere, Lancelot, the Lady of the Lake, whoa! You can feel it!

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It feels a bit ethereal, doesn't it, you know, the whole landscape thing.

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And you know as a Welsh county, Carmarthenshire's got the lot...

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you've got the coast, you've got the pastures, the Black Mountains.

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I'm just wondering, if we're gonna get those things that

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are quintessentially Welsh here, you know in one melting pot...

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-Come on, let's hit the town... I'm hungry!

-Yes.

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It's good this, innit?

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On our quest to find the true flavours of Carmarthenshire,

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we cook up a classic county dish at the Botanic Gardens of Wales.

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We harvest cockles from some of the richest beds in Britain.

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And meet the happiest goat herd in the lush Welsh hills.

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-Ooh, ooh, that's not your mammy!

-He's hungry!

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And representing Carmarthenshire in the cook-off later, are Sue Manson and Maryann Wright.

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Will we be able to beat them in a blind-tasting judged by local diners?

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Llandeilo, 20 miles from the sea, underneath the Welsh Black Mountains.

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It's one of those really lovely Welsh villages. It's a real hidden gem.

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It is, lots of pretty pastel-coloured houses, and I bet some great food.

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What's great to eat down here?

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Bara brith is really good, soda bread is really good.

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Carmarthenshire is one of the...

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well, it is the biggest dairy area in Wales.

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Heavenly Ice Cream, chocolate and sweets.

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-Hi.

-Hello.

-Nice to meet you.

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Tracy, what have you got, cos it looks fabulous!

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Well, we've got a selection of ice creams but what's particularly local

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for this area is the Aberglasney Lavender.

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It's unbelievable!

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It's grown organically for us in the local gardens.

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I think you've got the level of the perfuming in it just right.

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It's a grown-up ice cream. Cor, look at the honey one! Is that local honey?

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Yeah, it's from Talley which is about five minutes from here.

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Wow, that's mega!

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The Italians make great ice cream, without a doubt, but this is...

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But they haven't got organic Welsh milk!

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No, they haven't, and that's the difference!

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-Good grief!

-Green sludge!

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-What is it?

-This is laverbread.

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Even though it's called laverbread, there's no bread in it, it's actually just the seaweed.

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It's served hot, with flour, cockles and bacon.

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Looks lovely!

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It doesn't look it, I've gotta tell you!

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-It smells a little bit of the sea.

-I'll have a go!

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Come on, Kingy! Eat that, you'll be singing like Aled Jones!

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-Mmm.

-So what is about the landscape of Carmarthenshire that kind of defines the food?

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Beautiful lush green landscape due to the huge amount of rain that we have over here!

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Just over the bridge there's a small butcher's that's got some lovely stuff, Dewi Roberts.

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Dewi, could you tell us about Welsh beef?

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Look at that, guys! Welsh Black... it's the best beef you can get.

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We've got the marbling, the fat cover, because that's where your flavour lies, as you guys know.

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-And have you heard of Carmarthenshire ham?

-No.

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The Romans came to Carmarthen and when we kicked them out, because we gave them a tough time,

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they took the recipe for Carmarthen ham back with them, and they turned it into Parma ham.

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That's Carmarthen Ham, give it a go. You'll find it won't be as sweet as Parma ham, but I reckon it's better.

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This has been cured by the same family for about 70 years.

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This is the family jewels...

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-they'll never give the recipe away.

-Mmm, that's lovely!

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There are some great dishes in Carmarthenshire, but what dish could really sum up the county?

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Well, in the middle of Carmarthenshire you've got

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some great Welsh ingredients I'm sure you're aware of...

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things like laverbread and cockles.

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-You've got laverbread, cockles...

-Are there any kind of old recipes that your granny would have made for you?

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Well, I'll tell you what my husband likes, he lives laverbread with cockles, a little bit of onion,

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you can chuck a bit of home-cured bacon in as well, cut into nice little chunks.

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-I think I'm gonna live in Llandeilo!

-It's fab, isn't it!

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It is fab! And I'll tell you what else sounds fab... cockles, laverbread and bacon.

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What a great Carmarthenshire dish!

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Ooh, let's go and find some.

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Parsons Pickles have been harvesting cockles and laverbread from Laugharne since 1947.

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-We're meeting the man in charge... Colin McDonald.

-Pleased to meet you.

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-I'm Dave.

-How do you do? OK, so jump in there, and we'll get over.

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Not just anyone can turn up and go cockling around here.

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There are regulations to ensure the picker's safety and to maintain

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sustainability so we've been granted special licences for the day.

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What makes the area so good for cockles?

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It must be all the nutrients in the water, because they go three or four

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times quicker than anywhere else in Britain.

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This is a cockling sledge, what's commonly known as a car bonnet.

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It's recycling at its best!

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It's better that spending a lot of money. Does the job!

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Peter is showing us the ropes.

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The tide has rushed them all into piles because their density is so thick as well.

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Yes, right, and you're allowed to pick them?

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-Yes, we're allowed to pick them then.

-So you just rake them into a sieve,

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-wash them, bag them and have a good feed?

-Have a good feed!

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So how much do you expect to get out of here today, then?

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About a ton and a half to two tons.

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-Really!

-So in a way it's a bit like being a miner, isn't it?

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You've got a rich seam. You've gotta get it out while you can.

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-Yeah.

-You can have a bad day and it can be raining and blowing and you'll go home with virtually nothing,

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-but today, now, pickings are good!

-Pickings are good!

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Oh, crumbs!

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There's nowt there, that's mud!

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It's not, man. Hold on. I've got a plan. Hold on.

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Hoo, hoo, hoo!

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Lads, give us a bag of those cockles, man.

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'Ere. Right-o, run like mad.

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Getting there, Kingy!

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-Got a few 'ere!

-What's that?

-Deal done.

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The only thing is, they're quite heavy, so you've got to run, OK?

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Not you, man, me!

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I was only joking!

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By fair means or foul, we've got 'em.

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Can you help us with our other ingredient, the laverbread?

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One of the lads picked some yesterday, so I've brought it along for you to see.

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It's got the same sheen to it, hasn't it, that laverbread has.

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-How lovely, you can eat this now, can't you?

-If you want to.

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We wash all the sand out of it.

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Yeah, it really is quite sandy at this point!

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-And we boil it for 24 hours, then we mince it and put it into the tins.

-Right.

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And there's your finished product.

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It's such a healthy product. The minerals in that is just...

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-Ooh, wow!

-I can see why it's good with bacon, and indeed with cockles.

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By jove, I love it!

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With our panniers laden with cockles and laverbread,

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it's time to get cooking and we're heading to one of Carmarthenshire's newest treasures...

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the National Botanic Gardens of Wales, created to celebrate the Millennium.

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We'll be cooking a traditional Carmarthenshire breakfast

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of cockles, laverbread and bacon.

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Welcome to the National Botanical Gardens in Carmarthenshire.

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-That's in Wales.

-It's beautiful!

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It's a paradise of glasshouses and undulating hills, and over there behind is Nelson's Tower.

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Column in London, Tower down here. We've had a pretty rough morning.

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We've been out cockling and these are what we were after...

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cockles, proper cockles.

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You put them in a bowl of water for about three hours with some flour in. That gets all the sand out.

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Once you've cleaned your cockles, you put them in a pan, you boil them for about four minutes.

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When they're open, they're done.

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If these were in Spain, this would cost like the price of a small car.

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The Spanish, the French, everyone goes bonkers for cockles...

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so once you've got them like this, you need to set them aside to cool.

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You put them out the shells,

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-and you end up with a plate of cockles.

-That's them!

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So what we're gonna do is we're gonna make laverbread cakes,

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mix it with oatmeal and fry it in rendered-down bacon fat.

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Look at this bacon! Isn't that fantastic! Home-cured bacon, dry-cured.

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We reckon, like with the Carmarthenshire ham and the bacon, it's quite salty.

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They have a liking for salt, don't they, the Carmarthenshire folk?

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-And high blood pressure!

-And high blood pressure!

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To make the laverbread cakes you mix it with oatmeal or porridge oats.

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Now, we've never done this before.

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Right, so I've got five cans.

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-I'm just getting there.

-We're getting there, dude!

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I think it's still a bit sloppy.

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-What do you reckon?

-You need to leave laverbread with the oats to swell up.

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Right. What we need to do now is to leave this for a bit to swell up,

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because obviously the oatmeal needs

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to absorb the liquid from the seaweed.

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As you can see, the texture has changed considerably,

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and it's become really quite firm and workable.

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-Bara lawr. That's laverbread in Welsh.

-What's Hairy Bikers in Welsh?

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Beicwyr blewogs.

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-I'm Dave.

-I'm Si.

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-And we're the "Bakewell Blowogs"!

-LAUGHTER

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Right, the cockles. Butter and oil.

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Now this isn't so traditional but we reckon just the cockles for a bit of

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colour, we're just gonna chuck in a handful of chopped leek.

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We want the leeks to sweat down, not to go brown, so we put them in there.

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I'll just leave them to moulder for a bit and I'll get on with my laver rocks.

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-Bread!

-Bread! Hands are clean, dive in.

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Obviously the cakes can be whatever size you want, but it's going

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to be lovely, toasted oatmeal, the essence of the sea.

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It's kind of like Welsh "surf and turf", isn't it?

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So we pop those in there.

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-Oh, yes!

-Bacon fat, it's gonna toast all that oatmeal.

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-Ooh-hoo!

-Right, the leeks are done.

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-We really don't need the cockles in yet, do we?

-No!

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Do you have any residue of fat you could dribble into me laver rocks?

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-Bread!

-Bread! That's just stuffed it for the vegetarians, sorry!

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How can you tell when these are done?

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Squash them with your hands so they get flatter and then you can see.

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If it's still moist inside, it's not cooked quite enough.

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Would you like to come and have a press?

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You can't just willy-nilly have people coming in pressing your laverbread!

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-I'm washing my hands!

-Good god! I'm touching bacon fat!

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-It's all at the bottom.

-See?

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-Don't break them up!

-No, they need to be broken.

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That's what they're supposed to do, so they'll take up the taste of everything else.

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Right, no, that's a top tip!

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When you're doing laverbread cakes, after you've just got a nice crust on them, give them a nice

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press down to crack the edges, all that lovely bacon flavour will go in through those cracks.

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He's never had an original thought in his life, you know!

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Oh, now, aye, what are these?

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-Clogs.

-Can you clog dance?

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-Oh...

-Come on, girl, come on!

-All right, then, OK.

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-So, what's happened?

-The laverbread cakes are going really golden and crusting up nicely.

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They're just about done so I turn them down onto low

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and let it go into holding pattern while we watch the clog dancing!

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-There we are!

-Yes!

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Kid, that was fantastic!

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Delia Smith would say, "That's why you always use a strong baking tray,

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"in case you feel the need to clog-dance". The laver bread is ready.

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Just give it a twist of pepper, because I forgot to put it in.

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That'll be fine.

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The bacon's done. In here it's just a leek that's been sweated

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down in some butter and olive oil and we chuck the cockles in.

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These cockles have just been blanched

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and taken from their shells.

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They were swimming this morning!

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Just treat them with a bit of love now and just warm them through.

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-Pepper.

-Sweet, lovely!

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A little bit of sea salt.

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Now it's time to build our tribute to Carmarthenshire...

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a proper traditional Welsh breakfast Dillon Thomas would be proud of.

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-Yes.

-And these are just starting to steam through, which is what we want,

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and lashings of Carmarthenshire cockles.

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So there we have it! A traditional Carmarthenshire breakfast feast.

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Oh, hey!

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Now it's the moment of truth.

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-Will the locals think our version of the Carmarthenshire breakfast is up to scratch?

-There you are, madam.

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Now what do you think, sir?

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-Very good. I've broken my vegetarianism to your bacon as well!

-Have you? Good lad!

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-It's the first piece of meat that's passed these lips!

-Really? You liar!

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Bit of Welsh pig.

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It is, yeah. I haven't had one as good as that for a long time.

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I hate fish. But I'm willing to try fish all the time,

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but you've actually converted me!

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It's the first time I've had laverbread and I really am impressed!

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-It's gorgeous.

-How does your mum do the cockles and laverbread?

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I don't know. I'm in the other room, she's bringing it to me!

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I think it's absolutely lovely because it's the taste of Welsh,

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and they all combine together.

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Our cockles, laverbread and bacon seem to hit the spot with the people of Carmarthenshire.

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Next, though, an even bigger challenge is around the corner.

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Today we're taking on two of the county's top chefs

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in their restaurant using local ingredients to see how can best define the taste of the region.

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It will be up to local diners in a blind-tasting to decide whose dish

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best represents the true flavours of Carmarthenshire.

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Our opponents today are...

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Sue Manson and Maryann Wright of Y Polyn Restaurant in Nantgaredig.

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Together with their husbands, friends Sue and Maryann have achieved their dream of

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running their own Michelin-recommended restaurant.

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Myself and Sue are mostly in the kitchen.

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Our husbands, Mark and Simon, are front of house.

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We've all got very similar tastes, which is one of the reasons

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we decided to have a restaurant together.

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We have some small farmers who will come to us and say, "We're about to kill some sheep."

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Then they come with two sacks, one Welsh black-faced and one Welsh white-faced lamb,

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and we can put it on the menu as that, which is great.

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It makes it personal to us.

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We have a coracle fisherman who phones us up.

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He's had sewin out the river two hours ago, which is sea trout in most parts of the world.

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It's so fresh, it's still glistening.

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Our customers do expect hearty food. We're a family community so people expect a lot of meat

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on the plate, really, compared to maybe other restaurants in cities.

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To take on the Bikers today, our taste of Carmarthenshire is...

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Welsh black beef cheeks with crispy ox tongue.

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Spring greens, Carmarthenshire bacon and local honey, Welsh tongue in cheek.

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-Hello!

-Hi!

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-Hello!

-Hello, I'm Dave.

-Nice to meet you.

-Thank you.

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-Do you want to come in.

-Oh, yeah!

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Headline the dish for us, ladies.

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Well, today we're cooking Welsh black beef cheeks with crispy ox tongue.

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-I liked jellied tongue, but you don't think of tongue as being crispy, so crack on!

-OK.

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This is a beef cheek.

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Trim off the sort of membrany bit which is gonna be quite tough otherwise.

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And then you're left with the lovely meat which will cook for about

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six hours or so, so it will become really lovely and tender by then.

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While Maryann finishes trimming the cheeks, I'm going to get the tongue underway,

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so basically we're gonna pop the tongue into a pan of water, some red wine, some white win,

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chopped onions, garlic, carrots and celery, some salt in there and some cracked black pepper.

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Right, I'm just going to tie these up, two or three bits of string

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and trim the ends so they make a nice shape when they come out on the plate.

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-Right.

-Oh, nice!

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I'm just going to drop the tongue in there with the vegetables

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and leave to its own devices for the next four hours.

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Obviously it's quite a way away, so I cooked one yesterday

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-so we can show you what we do to it next.

-Brilliant!

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I've just cut off the end, just again to make it into a sort of

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more of a regular shape rather than too flabby

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and then we keep the off-cuts of that and we can make that

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into a rich red wine sauce for our steaks, because it's perfect for that sort of thing,

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so we're just gonna put those in there with a bit more of the veg, just to marinate.

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We'll pop some red wine over that and then leave that for the next batch, really.

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So how long would you leave this to marinate now, Maryann?

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A good 24 hours. These are ones that Sue marinated yesterday.

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Ooh, they look fantastic!

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They take on that lovely sort of deep colour in the wine.

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They've changed completely.

0:17:560:17:58

So I'm gonna basically take the skin off of the tongue now.

0:17:580:18:01

It makes your eyes water, doesn't it!

0:18:010:18:04

Most of it you can just get your fingers in there and pull it off

0:18:040:18:08

and then towards the top end,

0:18:080:18:10

it tends to stick around where the tastebuds are.

0:18:100:18:12

Get the knife, slide it underneath.

0:18:120:18:15

-It's not the prettiest-looking thing.

-No!

0:18:150:18:18

-It's like when your tennis shoes start to shed their surroundings, isn't it!

-Yes!

-Ooh!

0:18:180:18:25

How long are they in the pan for?

0:18:250:18:28

-About four or five minutes altogether, I'd say.

-Yeah, OK.

0:18:280:18:31

Until they're well-browned and I'll put them in that casserole dish

0:18:310:18:35

and then strain the vegetables out of here

0:18:350:18:38

and cook those down a bit.

0:18:380:18:39

Pop those in...to cook down a bit.

0:18:440:18:49

They're smelling nice!

0:18:510:18:52

I was going to add a bit of flour to here, just to help

0:18:520:18:56

thicken the sauce a bit more and then a bit of tomato puree.

0:18:560:19:00

-It's gonna be so rich this, isn't it?

-Definitely filling!

0:19:020:19:05

I'm gonna pour that on top of the beef cheeks.

0:19:050:19:07

I've put the rest of the marinade in there as well as the red wine and that's enough to cover it,

0:19:070:19:13

so I don't need any more to top it up and then I'm gonna wait for that

0:19:130:19:16

to come up to the boil,

0:19:160:19:18

-and then pop it in a low oven for about six hours.

-Right!

0:19:180:19:22

-So this would be a really good Aga one, wouldn't it?

-Well, yeah.

0:19:220:19:25

It's just worth checking it every now and again to make sure it's covered,

0:19:250:19:28

because it does reduce the sauce, so...

0:19:280:19:31

-How's the tongue?

-We're just gonna trim some slices off of the tongue,

0:19:310:19:35

get rid of the very, very end.

0:19:350:19:37

We're gonna flour it, dip it in egg, and then into Japanese breadcrumbs

0:19:370:19:41

-for the different texture.

-Yes, they're wonderful, aren't they!

0:19:410:19:44

It just gives a bit more texture, so as you go along you get towards the root of the tongue as well

0:19:440:19:50

and we tend to take a slightly smaller slice

0:19:500:19:52

than we're taking off the root and just using the top part.

0:19:520:19:56

-Now look, you see...

-I know...

0:19:560:19:58

You've done that before! Little round-a-roony.

0:19:580:20:01

Look at that... every one is identical!

0:20:010:20:04

These are the bits that we're going to use to make the coating for the tongue.

0:20:040:20:06

Into the flour, given them a little shake-off, into the egg.

0:20:060:20:10

In the breadcrumbs...

0:20:100:20:12

-Ready to fry, yeah.

-Brill!

0:20:120:20:14

The bacon, it's from Carmarthen.

0:20:140:20:17

It's a little bit saltier than your average bacon,

0:20:170:20:20

and it's well-cured.

0:20:200:20:22

Yeah, it's very dry,

0:20:220:20:23

so I'm cutting this up to go with the spring greens.

0:20:230:20:28

Boy, you're perfect with your lardons, our Maryann!

0:20:280:20:31

-You know?

-I've had plenty of practice.

0:20:310:20:33

-And, chef, how's your veggies?

-Fairly, nearly there.

0:20:330:20:36

- Yeah. - If you just basically...

0:20:360:20:38

salted water, boil some potato and parsnip to make the mash.

0:20:380:20:43

-Would you mind draining them off for me?

-Not at all!

0:20:430:20:45

You didn't want that bit, did you?

0:20:450:20:47

Feel free! I'm just gonna put these back over the heat,

0:20:470:20:50

draw some of the moisture out of it before we put it through a ricer.

0:20:500:20:53

-This is spring green and cabbage, just to make it a bit more interesting.

-I hope this is local!

0:20:530:20:58

It is. It's my lovely organic supplier, about four miles away.

0:20:580:21:02

-Brilliant!

-Right, I'm gonna put these little...

0:21:020:21:05

bacon into that batter, just to sizzle it away, OK?

0:21:050:21:08

The potatoes and parsnips are dried out now.

0:21:080:21:11

The extra moisture is gone so this, when it's mashed, is going to be

0:21:110:21:15

-mixed with an unhealthy amount of butter.

-Great!

-It has to be!

0:21:150:21:19

-Cheers!

-Right, that's the bacon, all sizzled up, so...

0:21:190:21:22

I'm gonna get butter in the pan, and melt that down a bit.

0:21:220:21:27

Put the mash back into there, give it a good beat up.

0:21:270:21:30

That was a big knob of butter!

0:21:300:21:32

That's our sort of butter.

0:21:320:21:36

I was gonna saute it with the spring greens and the cabbage.

0:21:380:21:43

OK, so those spring greens are cooked enough now.

0:21:450:21:48

Great! Is this local honey, Maryanne?

0:21:480:21:50

Yeah, it's very local, actually, Llanpumsaint.

0:21:500:21:52

And you're just balancing that savoury salt and sweet flavours out now, aren't you?

0:21:520:21:57

Yeah, cos it's gonna be pretty tasty with the bacon anyway

0:21:570:22:00

and you don't want too much honey. Just a little bit of sweetness.

0:22:000:22:03

Right, that's ready to go.

0:22:030:22:04

-That's about there, so two/three minutes to cook the tongue and then we'll be ready to plate up.

-Brill!

0:22:040:22:10

So how many per portion?

0:22:100:22:12

-Two pieces.

-Right.

0:22:120:22:13

It's about three minutes, and to get it nice and warm right the way through and the crumbs crispy.

0:22:130:22:18

-Brilliant!

-Oh, now look, look... what's in this little Pandora's Box of loveliness?

-Big cheeks!

0:22:180:22:24

And they've already called me that!

0:22:240:22:26

You are such a sad man!

0:22:280:22:30

-Does that look good?

-Oh, yes.

0:22:310:22:33

That makes you really hungry!

0:22:330:22:36

Aw, little pinky-pots!

0:22:360:22:38

Aw, yes!

0:22:420:22:43

Dollop of mash...

0:22:430:22:46

and then a couple of bits of the tongue,

0:22:460:22:49

reduced sauce.

0:22:490:22:51

Oh, wow!

0:22:510:22:53

The cabbage is in a little cabbage-coloured pot!

0:22:530:22:57

Perfect! There we are!

0:22:570:23:00

We've got Welsh black beef cheeks with crispy ox tongue.

0:23:000:23:03

Spring greens, Carmarthenshire bacon, local honey.

0:23:030:23:05

And you're gonna headline it as...?

0:23:050:23:07

-Tongue in cheek!

-Yes!

0:23:070:23:09

Tongue in cheek, brill!

0:23:090:23:11

-Don't be cheeky! Look at that! That's...

-Aaw!

0:23:120:23:15

When I say "beef's falling apart", that's falling apart!

0:23:150:23:19

-What can I say!

-That's beefy beef!

0:23:200:23:22

Mmm! The parsnip mash is fab.

0:23:220:23:24

The parsnip mash is interesting cos it sweetens the beef.

0:23:240:23:29

-I'm dying to taste this.

-Crispy tongue!

0:23:290:23:32

Aaw, that's fabulous!

0:23:340:23:35

Nice. It's a really subtle beef taste.

0:23:350:23:38

As much as the cheeks are super-charged beefy,

0:23:380:23:41

the honey and the bacon in the cabbage,

0:23:410:23:43

that's something I'll be doing at home.

0:23:430:23:45

It's all very well what we think but the real judges are the locals

0:23:450:23:49

who will decide whose dish is best in a blind-tasting, coming up.

0:23:490:23:53

Sue and Maryanne used some unusual cuts in their dish,

0:23:530:23:56

but you can see why they chose beef

0:23:560:23:58

in a county that's famous for its cattle.

0:23:580:24:00

Well, we're going to fight fire with fire and use beef too,

0:24:000:24:04

but we're gonna use the finest prime cuts.

0:24:040:24:08

We're off to see John James who has been rearing native Welsh black cattle all of his life.

0:24:080:24:12

-A very warm welcome.

-Hello, John.

0:24:120:24:14

It's a privilege to have you boys. Let me introduce you to my family.

0:24:140:24:18

Well, this is Daffyd, my eldest son, Hazel, my wife, and Daffyd's grandchildren.

0:24:180:24:23

-And Beth Ann, my daughter in law.

-Hello!

0:24:230:24:26

-And my third little grandson.

-Hee-hee-hee!

0:24:260:24:28

After living here for seven generations,

0:24:280:24:30

these are the eighth generation.

0:24:300:24:32

-Now that's a sense of place in history, isn't it, now?

-You're telling me!

0:24:320:24:36

And they're all raised on your Welsh black beef!

0:24:360:24:39

Well, yes. When you look at them, they look healthy, I look healthy,

0:24:390:24:43

Daffyd doesn't look as if he's starving, either!

0:24:430:24:47

THEY LAUGH

0:24:470:24:48

-Shall we go to the field and let me show you the animals?

-Oh-aye!

0:24:480:24:53

These are pedigree Welsh black cattle

0:24:590:25:02

and these are the native breeds of Wales.

0:25:020:25:05

They've survived for centuries on the hills and in the valleys,

0:25:050:25:09

on grass and grass alone.

0:25:090:25:10

That's one thing we can grow in Wales good, is grass...

0:25:100:25:15

and plenty of it!

0:25:150:25:16

A lot of land in this area are not ploughable,

0:25:160:25:19

so over the years it has developed the various grasses and herbs...

0:25:190:25:25

Wildflowers, so that gives then a distinct taste on the beef, then.

0:25:250:25:30

How many herd of cattle do you have?

0:25:300:25:32

It varies throughout the year but roughly about 80 herd of cattle.

0:25:320:25:36

-And it's a pure blood-line?

-Correct.

-Yes.

0:25:360:25:38

And that's what unique about them,

0:25:380:25:41

the traceability of the animals take you back over a thousand years.

0:25:410:25:45

It's not something that's just happened, it's historical.

0:25:450:25:50

These animals are the best converters of grass to meat.

0:25:500:25:53

I think that's summed up beef production in one line!

0:25:530:25:56

That's just brilliant.

0:25:560:25:57

"Best converters for grass into meat!" I'm gonna remember that.

0:25:570:26:01

-That's a corker!

-A little bird told us, John,

0:26:010:26:03

that your beef was judged the "Best Beef in Europe"?

0:26:030:26:06

Yes, well a couple of years ago

0:26:060:26:08

our fillet went to a taste competition in London

0:26:080:26:12

and our fillet was up against fillets

0:26:120:26:16

-of all other European breeds.

-Right.

0:26:160:26:19

Now, to come out on top on that, with 12 Michelin chefs judging...

0:26:190:26:24

Congratulations, cos whatever you are doing, you're doing it right!

0:26:240:26:28

Right across the valley on the field over there

0:26:280:26:31

-you can see those black spots over there.

-Yes.

0:26:310:26:33

Those are our rearing heifers,

0:26:330:26:35

which will be put to the bull in about three months time.

0:26:350:26:39

Any chance of meeting the lucky fella?

0:26:390:26:41

-Cor, he's magnificent!

-He's a big lad, isn't he!

0:26:440:26:46

A bull is very important to any family, really

0:26:460:26:50

because it's half his herd,

0:26:500:26:52

because you rely on his calves to make you money.

0:26:520:26:55

-Yes.

-His pedigree name is Grygoll Berwyn.

0:26:550:26:59

-Berwyn?

-Berwyn, so...

0:26:590:27:00

He's magnificent!

0:27:000:27:03

Well, here we are.

0:27:030:27:04

The fillet of beef, this one has been reared on the farm.

0:27:040:27:08

It was three years old and it's been hanging for three weeks.

0:27:080:27:11

Twenty-one days! I've gotta say,

0:27:110:27:13

there's no challenge cooking this, it's a beautiful piece of meat!

0:27:130:27:16

-There we are, the very best to you.

-Precious cargo!

0:27:160:27:19

-See ya! Thanks very much!

-Bye-bye!

0:27:200:27:23

We've got something really special on our hands, here.

0:27:250:27:28

We'll use the fillet of Welsh black beef to make a classic Beef Wellington, served with broad beans,

0:27:300:27:35

baby turnips and a delicious onion gravy.

0:27:350:27:38

But, for the finishing touch,

0:27:380:27:40

we're after another great taste of Carmarthenshire.

0:27:400:27:43

We're off to visit Lynne Beard, and her herd of 240 goats.

0:27:460:27:52

She uses their milk to produce a range of goat's cheeses

0:27:520:27:55

all made entirely by hand.

0:27:550:27:57

These were kidded yesterday so she's got a baby girl, there.

0:27:570:28:00

Hello, darling!

0:28:000:28:02

I'll tell you what, there's a couple looks like me!

0:28:020:28:04

Got a goatee and everything!

0:28:040:28:06

All your goats are for milk, not meat?

0:28:060:28:08

They're all for milk, yeah, all milkers.

0:28:080:28:11

Somebody said you know all their names!

0:28:110:28:13

-Yep.

-Right, what's that one called with big ears?

-That's Cobweb.

0:28:130:28:16

-And the brown goat, very pretty!

-She's very, very pretty. That's Gilly.

0:28:160:28:20

They're like pets!

0:28:200:28:21

They hate being on their own. They stay in friendship groups.

0:28:210:28:25

The kids that they grow up with, they stay friends with them for life.

0:28:250:28:28

-Ow!

-The reason we moved from Kent to Wales

0:28:280:28:31

was because there's so much more grass in Wales

0:28:310:28:33

and the hay just smells absolutely wonderful

0:28:330:28:36

and it comes through in the product as well.

0:28:360:28:39

-Right. It seems to me that you love your goats?

-I do!

0:28:390:28:42

As my husband will tell you, my goats come before everything.

0:28:420:28:46

Can you pick them up?

0:28:460:28:47

Yes, yeah, they love being picked up. He was born yesterday.

0:28:470:28:51

-Hello!

-Hold on, I've gotta pick up me jacket.

0:28:510:28:54

-Aha!

-Ooh!

-Ooh, ooh, ooh! That's not your mammy!

0:28:540:28:57

He's hungry! Mum obviously hasn't fed them yet today!

0:28:570:29:00

Listen! Excuse me, excuse me! Oooh!

0:29:000:29:02

Are you itchy? Fine, goat!

0:29:020:29:04

I'm not your mammy!

0:29:040:29:06

-Oh, bless!

-Where's your mum?

-D'you want a finger!

0:29:060:29:09

They love human company

0:29:090:29:10

and I always say, the love that you put into them when they're babies,

0:29:100:29:13

it lasts all their life.

0:29:130:29:14

-Do you make the cheese here on the farm?

-The cheese is made here.

0:29:140:29:17

It's all made on farm.

0:29:170:29:18

We do a very big range. We do from two day old goat's cheese

0:29:180:29:22

through to blue veins, we do feta-style,

0:29:220:29:24

so all in all we do about 15 varieties of goat's cheese.

0:29:240:29:28

-Wow!

-Vegetarian rennet's, culture, salt and that's all there is in it.

0:29:280:29:33

-It's brilliant!

-It is! And what a beautiful, beautiful spot!

0:29:330:29:36

Look, there's Julie Andrews on that hill over there, isn't it!

0:29:360:29:40

The girls are ready so if you'd like to come and do some milking.

0:29:400:29:44

That's it, good girls.

0:29:460:29:48

It's amazing they know where to go, isn't it! I mean that's an...

0:29:490:29:53

OK, unclamp

0:29:530:29:54

and then guide

0:29:540:29:55

the teats into the end of her...

0:29:550:29:57

Here we are, darling!

0:29:570:29:59

Give them a comforting...

0:30:010:30:03

-That's it!

-I've got the milk flowing now, so I can leave that one alone.

0:30:030:30:08

I find the trust really quite special.

0:30:080:30:11

There's a very special bond between goat and milker.

0:30:110:30:14

Seeing the milk come out...aah!

0:30:140:30:16

Well done, doll, it's fab!

0:30:160:30:19

Fabulous! What a great thing to do!

0:30:190:30:21

It is, it is!

0:30:210:30:22

This is the Kinross. White rind, a little bit of colour on it as well

0:30:220:30:25

which you get in farmhouse cheeses

0:30:250:30:27

because we're not in such a sterile environment as you are in a factory.

0:30:270:30:31

-That's gorgeous!

-That is gorgeous!

0:30:310:30:33

It's not half as strong as I think you would expect from the appearance of the cheese.

0:30:330:30:38

It's crying out for that glass of port!

0:30:380:30:40

-Then you've got the Arsey Garsey which is a soft ripen, so it starts off as...

-Arsey Garsey!

0:30:400:30:45

I love that! "Arsey Garsey!"

0:30:450:30:47

My dad always called hawthorn berries "arsey garsey"!

0:30:470:30:51

This is the one what you think of as being goats' cheese.

0:30:510:30:54

-It's a typical...

-Refined goat cheese.

0:30:540:30:55

-That's it. It develops lovely flavours, it's got a lovely aftertaste to it.

-Oh-aye!

0:30:550:31:00

Then the Tallylass. You don't get many blue goat's cheeses, it's got lovely blue veining through it.

0:31:000:31:05

-Now this is the one I'm excited about!

-Mmm, it's not bad, even if I say so myself!

0:31:050:31:09

It starts off very mild and then there's just a little whoosh of the blue.

0:31:090:31:12

And then we've got the Ranscombe, which is semi-hard goats' cheese,

0:31:120:31:16

allowed to mature for about five to six weeks.

0:31:160:31:19

-That's fabulous, Lynn!

-That is!

0:31:190:31:21

-Thank you!

-That would be a good one for cooking with, wouldn't it?

-It cooks beautifully, goes into sauces.

0:31:210:31:26

-We know the goats now, we've milked the goats.

-That's it, you've been with the goats.

0:31:260:31:30

We know you, sitting here with this wonderful landscape,

0:31:300:31:33

you couldn't have a better restaurant in the world, could you?

0:31:330:31:36

-You couldn't really, no!

-And you've got the governor serving!

-We're lucky fellas!

0:31:360:31:40

OK, so what are you cooking?

0:31:410:31:43

We're cooking a Welsh Black Beef Wellington.

0:31:430:31:45

Served with mashed potato, infused with goats' cheese.

0:31:450:31:49

And lovely buttered baby turnips, all served with a thick, hearty gravy.

0:31:490:31:54

But will the local diners think our dish is good enough to beat Sue and Maryanne in the blind-tasting?

0:31:540:31:59

Now look, I'm gonna put some butter in the pot here

0:31:590:32:03

and then I'm going to add a little bit of Demerara sugar

0:32:030:32:06

and that just starts the caramelisation process off.

0:32:060:32:10

We want these onions to be well-caramelised,

0:32:100:32:12

cos when you do a Wellington, we're a bit stuck for meat juices.

0:32:120:32:16

If we're doing a roast, it's so easy to make the gravy

0:32:160:32:18

but we want to keep the integrity of the fillet

0:32:180:32:21

so we're kind of starting an onion gravy from scratch.

0:32:210:32:24

A little bit of salt, just gonna get them on, let them moulder away.

0:32:240:32:27

Kingy's gonna trim and skim.

0:32:270:32:30

The Beef Wellington, it needs to be surrounded by a cream mushroom,

0:32:300:32:33

a duxelle and mushroom, which is what I'm gonna get on and do.

0:32:330:32:36

-We've never done this in the restaurant, have we?

-Beef Wellington, no.

0:32:360:32:40

I think Beef Wellington can be a bit old-fashioned, but when it's done well, I think it's lush!

0:32:400:32:44

Now that should come off in a one-er!

0:32:440:32:46

No! Huh!

0:32:460:32:48

Not bad! For the mushroom duxelle, some butter and some oil.

0:32:480:32:52

Sweat down, in this case, a shallot.

0:32:520:32:55

Look at it, man! It's a gorgeous thing, isn't it!

0:32:570:32:59

I must say, Mr King, that's beautifully butchered!

0:32:590:33:02

Now I'm just gonna rub some oil in. I'm just rolling this in some salt.

0:33:020:33:07

We're just gonna sear that off in a little bit of pepper.

0:33:070:33:10

Now my shallot, it's sweated to a point of apathy.

0:33:100:33:13

I'm gonna put in my mushrooms and I wanna sweat this down now as well.

0:33:130:33:16

I'm just gonna sear off this beef.

0:33:160:33:18

I'm gonna start at the ends first and just hold it up there, like that.

0:33:180:33:21

Have you cooked this dish before?

0:33:210:33:23

Actually, we've both cooked this independently at home.

0:33:230:33:26

-Yes.

-But it's not something we've ever cooked together.

0:33:260:33:28

It's quite nice as well.

0:33:280:33:30

We've obviously gone for extremes of the beef.

0:33:300:33:32

That's the most expensive and tenderest part of the animal

0:33:320:33:35

and we've gone for the bit that quite often gets thrown away.

0:33:350:33:38

That's got a nice finish on it now.

0:33:380:33:41

The mushrooms and the shallots have really moulded down

0:33:410:33:44

into a nice kind of mess, so I'm gonna put in the fried mushrooms.

0:33:440:33:47

They've been left to soak for about 20 minutes,

0:33:470:33:50

re-hydrated them, chopped them fine, throw them in.

0:33:500:33:53

-Use the dried mushroom juice.

-Has so much flavour, doesn't it?

0:33:530:33:56

Oh, yeah. And a splash of cream.

0:33:560:33:59

I need to cook that down until there's no liquid left.

0:33:590:34:02

I'm just de-glazing this pan with a little bit of local beer.

0:34:020:34:06

I'm just hoping to get all of those flavours out.

0:34:060:34:09

-You nearly took my hair off!

-Sorry, dude!

-What's left!

0:34:090:34:13

-Are you all right there?

-Ooh, I'm not sure, really!

0:34:130:34:16

That beer that you just used is made about three fields that way!

0:34:180:34:22

Yes, that's right, yeah! Ale named after the river! Lovely!

0:34:220:34:26

So, I'm gonna get on with these herb pancakes, so I'm gonna add an egg.

0:34:260:34:30

Now what we're doing is we're whisking a whole egg into that,

0:34:300:34:33

and then we're just adding the milk as we go.

0:34:330:34:36

We want that batter consistency.

0:34:360:34:37

We're gonna add some softened milk and butter and we're just gonna whisk that in as well.

0:34:370:34:42

The butter keeps it nice and elastic, so...

0:34:420:34:44

I'll try and keep it in the bowl, instead of getting it all over us, you know!

0:34:460:34:50

I'm gonna put some thyme, some chervil and some parsley.

0:34:500:34:54

For the duxelle,

0:34:540:34:55

the liquid's gone and I've got that lovely mushroomy mass and just put that in a bowl.

0:34:550:34:59

This has to be stone cold before we build the Wellington,

0:34:590:35:02

because otherwise it will just steam the pastry

0:35:020:35:05

and it will all go horribly wrong.

0:35:050:35:07

Now stir in some parsley

0:35:070:35:09

and now whip in an egg white.

0:35:090:35:11

So what do you use the egg white for, then?

0:35:110:35:13

That's to bind the duxelle.

0:35:130:35:15

Probably just to season a little bit.

0:35:150:35:17

This is the fillet of beef's overcoat, really!

0:35:170:35:20

I'm just gonna finish this pancake mixture off

0:35:200:35:23

by adding the fresh herbs.

0:35:230:35:24

-That's lovely!

-Very nice, yeah.

-That's supercharged mushrooms!

0:35:240:35:28

Woah!

0:35:280:35:30

-Let that go a bit more!

-Oh, Kingy, every day is Shrove Tuesday in the House of the King!

0:35:300:35:35

-Go, Beefy-Cheeks!

-Will you stop calling me "Beefy-Cheeks!"

0:35:350:35:39

-Beefy-Cheeks can't half make a noise!

-Look at that!

0:35:390:35:42

-His crumpet, look at that, you know!

-Go on, toss it! Go on!

0:35:420:35:45

-Look at that!

-Very impressive.

-Flipping marvellous!

0:35:460:35:49

Now because we need to make 433 of these...we don't really,

0:35:490:35:52

we need to make about eight, but they need to be stone-cold,

0:35:520:35:55

we've cooked some off before and they're on standby just here.

0:35:550:36:00

So you can see, the constituents of the Welsh black Wellington,

0:36:000:36:05

it's starting to happen!

0:36:050:36:07

This is a block of frozen puff pastry and we'll just start dusting-down.

0:36:070:36:12

Before you get stuck into that...

0:36:120:36:14

-Yes.

-I'll finish the gravy off and I'll put some dry powdered mustard

0:36:140:36:18

into the onion pan and then 450mls,

0:36:180:36:20

which is half this bottle of beer,

0:36:200:36:22

into the pan as well and then beef stock.

0:36:220:36:25

We're just gonna let that moulder away because we want that to reduce by half.

0:36:250:36:29

The pastry needs to be rolled out into a rectangular sheet.

0:36:290:36:34

We line that with pancakes.

0:36:340:36:36

It may sound crazy but I want a square edge.

0:36:360:36:39

-I like tidy food!

-Uh-huh!

0:36:390:36:40

-Are you getting this dish? Are you frightened?

-Are you loving it?

0:36:400:36:44

-No, no, we're intrigued, so...

-Intrigued!

0:36:440:36:46

-Intrigued!

-Hold on, quality control!

0:36:460:36:50

-Oh, no!

-Check which one!

0:36:500:36:52

It's that one, I think!

0:36:520:36:53

-Yes!

-Oh, plastic-y layer!

0:36:530:36:56

-It's never the best!

-Dude, look!

0:36:560:36:58

Can you imagine the tasters! "There's plastic in mine, I'm not gonna have that!"

0:36:580:37:03

Right, so we've got the puff pastry, the pancakes, the chilled duxelle and mushrooms...

0:37:030:37:09

Mr Beef, goes on there.

0:37:090:37:10

Take a pallet knife and hopefully, if it hasn't got too hot,

0:37:100:37:14

you start rolling that up and making the beef roly-poly. Look at that!

0:37:140:37:19

-Perfect!

-Just right!

0:37:190:37:22

I feel the heart of Wales beating in this!

0:37:220:37:25

So I'll just nip this. I'm really not worrying cos when we serve it,

0:37:250:37:28

we're gonna be slicing from the middle,

0:37:280:37:31

so the ends are kind of kitchen treats.

0:37:310:37:33

-That pretty important, you don't want anything leaking out that will go soft.

-No, not at all.

0:37:330:37:37

Leakage means disaster! Si, could you grease me an oven tray, please?

0:37:370:37:41

An oven tray, David?

0:37:410:37:42

-Should I give it a...?

-I think we should do it this end

0:37:430:37:46

-cos that's where the air's likely to be trapped.

-There?

0:37:460:37:49

Yeah, just there! Yeah, perfect. Then that end there.

0:37:490:37:52

So, that should do us, shouldn't it?

0:37:520:37:54

That should do us perfect!

0:37:540:37:56

That goes into a pre-heated oven,

0:37:560:37:58

moderate to hot, 180 degrees centigrade.

0:37:580:38:01

-So, not that much to do and we're nearly there!

-Fantastic!

0:38:010:38:06

Now we don't want lumpy mash.

0:38:060:38:07

-We're gonna pass the potatoes through a sieve.

-Oooh!

0:38:070:38:11

What do you reckon, dude, what do you reckon?

0:38:110:38:14

Aah, mate!

0:38:140:38:15

Ohh!

0:38:150:38:17

Broad beans! Look!

0:38:170:38:18

I'm double-skinning them.

0:38:180:38:20

If your hand gets really tired, we'll give it a go for you.

0:38:200:38:23

Oh, thanks, my love, thank you!

0:38:230:38:25

I'm gonna saute some finely chopped shallots

0:38:250:38:29

and then we'll add the beans to that, hopefully.

0:38:290:38:32

Is that chicken stock?

0:38:320:38:34

Yes, it is chicken stock, yeah.

0:38:340:38:35

To this, I'm going to add the garlic butter.

0:38:350:38:39

That's garlic that has been slightly smashed and it's been infusing in the melted butter for six hours.

0:38:390:38:46

I tell, you won't be using this again for jam!

0:38:460:38:50

Now, give that a whisk-up.

0:38:500:38:53

We just need to combine that now with the garlic butter

0:38:530:38:56

and the pureed garlic.

0:38:560:38:57

To that, I'm gonna add some cream to loosen it up.

0:38:570:39:00

-Is that double cream?

-Yes, and some butter.

0:39:000:39:03

Mash that all together and we're gonna warm that on the heat,

0:39:030:39:06

check the seasoning and crumble in the goats' cheese.

0:39:060:39:09

Beef's done! Look at that little darling!

0:39:100:39:13

-Oh, yes!

-Golden and lovely.

-It looks lovely.

0:39:130:39:15

And totally intact!

0:39:150:39:17

Here we go.

0:39:170:39:19

I hope that will do. Right, I'm just letting that cheese melt in.

0:39:190:39:23

I'm just gonna pass this gravy, just to strain it off.

0:39:230:39:27

It's part of your personality, Kingy, cos he likes his rustic duxelle sauce.

0:39:270:39:31

You see, I'm quite happy, I'd just chuck that on.

0:39:310:39:34

It's a paradox!

0:39:340:39:36

Beefy-Cheeks, you're a paradox!

0:39:360:39:39

Will you cut that out!

0:39:390:39:41

I'm just gonna add some chervil to this and the chervil goes brilliantly with the goats' cheese.

0:39:410:39:46

-Yep.

-Little baby swedes here.

0:39:460:39:49

Saute these off.

0:39:490:39:50

Shall I start serving the Wellington, Kingy?

0:39:500:39:53

Yeah, yeah, absolutely, Dave!

0:39:530:39:55

Yes! Yes!

0:39:560:39:57

Yes!

0:39:570:39:59

That's looking good!

0:39:590:40:01

That's good beef!

0:40:010:40:02

-It looks really nice!

-Yeah, it does.

0:40:060:40:08

Right, dude!

0:40:080:40:10

I'm now gonna put the broad beans into our gem lettuce and just stir it through.

0:40:100:40:14

-So it literally just sort of wilts the lettuce?

-Yeah.

0:40:140:40:18

Aye, just pool it a bit there.

0:40:180:40:21

So that's our tribute to Carmarthenshire.

0:40:210:40:25

It's a Welsh black-beef Beef Wellington.

0:40:250:40:28

With local goats' cheese mash, and little baby butter sauteed turnips.

0:40:280:40:33

-With broad beans.

-And gravy.

0:40:330:40:36

-Oh, yes! I'm looking forward to this!

-Now there's no pressure!

0:40:360:40:40

It's such good beef, you don't have to chew that!

0:40:410:40:44

No, that's great and the mushrooms, lovely as well.

0:40:440:40:47

Really nice flavour from that, and the mash,

0:40:470:40:50

it's quite subtle, but no, delicious, and smooth.

0:40:500:40:53

-Your hard work paid off, obviously!

-Aw, thank you very much.

0:40:530:40:56

-That's lovely!

-Let's try these broad beans.

0:40:560:40:58

Mmm, no, that's really good.

0:40:580:41:01

-This is lovely as well!

-Yeah, that's great!

0:41:010:41:04

It's crunch time.

0:41:050:41:06

The diners here will taste both dishes, but without any idea of who cooked which.

0:41:060:41:10

First up is Sue and Maryanne's braised beef cheek and crispy ox tongue with spring greens.

0:41:100:41:16

Well, I thought the presentation was a bit plain,

0:41:160:41:18

but when you started to eat the cheek, the flavours were exquisite.

0:41:180:41:22

The spring greens with the bacon go really well with the tongue

0:41:220:41:25

and the parsnip mash was delicious!

0:41:250:41:27

The components are definitely of the county.

0:41:270:41:29

The high point was tongue, cos I've never tasted it before.

0:41:290:41:32

To cut it was a bit of an effort but when I chewed it, it was really tender.

0:41:320:41:36

When I cut into the beef,

0:41:360:41:37

it was all soft and just fell off the knife and it just melted.

0:41:370:41:41

The cheek was gorgeous, it was beautiful!

0:41:410:41:43

We love our beef here in Carmarthenshire and it's ideal to see the whole of the beef being utilised.

0:41:430:41:48

Oh, some glowing reviews there.

0:41:480:41:50

What will they think of our dish? Fingers crossed!

0:41:500:41:52

When it first came out to the table,

0:41:520:41:55

my taste buds started to go into overdrive immediately.

0:41:550:41:59

I just wish I'd had the plate to myself!

0:41:590:42:01

That's exactly my sort of meal.

0:42:010:42:03

Very eye-appealing, beautiful variety of aromas.

0:42:030:42:06

Initially I thought it looked very French.

0:42:060:42:08

Once you actually tucked into the beef,

0:42:080:42:10

then you realised the quality of it.

0:42:100:42:12

I don't think it could be anything else apart from Welsh beef.

0:42:120:42:15

I like my beef charcoaled, I don't like it like that,

0:42:150:42:18

but I thought, "I've got to try it,"

0:42:180:42:19

and I'm glad I did cos I could taste it more.

0:42:190:42:21

Hello, there, how are you?

0:42:210:42:23

Hello! Thank you very much for coming.

0:42:250:42:27

We've had a fantastic time in Carmarthenshire.

0:42:270:42:30

You've got everything, the coast, the pastures, the mountains...

0:42:300:42:34

And Dylan Thomas had a big influence here an' all, didn't he?

0:42:340:42:38

His good health... Ay-hay, good lad, good lad!

0:42:380:42:41

-No, you're a lucky lot!

-OK, now down to the nitty-gritty of it all, really.

0:42:410:42:46

For the Welsh Black Beef Cheeks, can I have a show of hands, please?

0:42:460:42:52

One, two, three, four, five. Thank you.

0:42:520:42:56

For the Beef Wellington, can I have a show of hands, please?

0:42:560:43:00

One, two, three, four. Thank you.

0:43:000:43:03

The Welsh Black Beef Cheeks was the ladies' dish!

0:43:030:43:07

-Thank you very much!

-Well, done!

0:43:090:43:12

Well, I think all that remains for us to do is to thank you all very much for coming,

0:43:120:43:16

-especially, though, thanks, Sue and Maryanne, for letting us into your wonderful restaurant.

-Yes.

0:43:160:43:22

Thank you very much, thank you.

0:43:220:43:24

Well, Sue and Maryanne deserved that win because they did a great job

0:43:240:43:27

with some really unusual cuts of beef.

0:43:270:43:29

We've had a great time eating our way around Carmarthenshire

0:43:290:43:32

and we'll definitely be back!

0:43:320:43:35

Subtitles by Red Bee Media Ltd

0:43:430:43:46

E-mail [email protected]

0:43:460:43:49

Si and Dave explore Carmarthenshire, where they cook a traditional county favourite in the National Botanic Garden of Wales. They go cockling at Laugharne and source cheese from a happy herd of goats. Finally, they face the challenge of a cook-off against top chefs Sue Manson and Maryann Wright. Restaurant diners decide who has created the best taste of Carmarthenshire in a blind tasting.


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