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March 8, 2016

Cegin Bryn s04.


S4C Wales 19 March 2015 - Welsh with embedded English subtitles

Chef Bryn Williams returns to present the cookery show, and in this series he gives vegetables centre stage. He demonstrates how to use the same vegetable to create a tasty three-course meal, beginning with carrots. He also visits a gardener who uses special growing techniques for competitions.


Sweetcorn is on the menu in the second programme of the series. In the kitchen and on an allotment, chef Bryn Williams will prepare a three course meal using this bright vegetable, as well as visiting a couple in Llandeilo who have been keeping an allotment since they retired. Bryn uses their crop to create a simple but delicious meal.

Rhubarb is the star of this week's programme - but there isn't a crumble in sight! Bryn Williams will be using the ruby coloured stalks to create a three course meal. He also visits an enthusiastic gardener who grows a variety of vegetables in his garden and allotment in Blaenau Ffestiniog.

The courgette is the star of this week's programme. Along with the common green courgette, chef Bryn Williams uses the yellow variety for his three course meal. He also visits a family in Caernarfon who enjoy growing and cooking vegetables, and uses a barbeque to prepare a plate of food using courgettes from their garden.

In this programme Bryn Williams uses peas to prepare a three course meal, including a rather unexpected dessert. He also visits a company in Llanllechid which produces a variety of vegetables at an old upland farm. On the menu: pea and bacon salad, pea risotto and lamb fillet and pea bavarois.

The tomato is our main ingredient in the final episode of the series as Bryn Williams prepares three delicious courses. On a visit to Llandaff North in Cardiff, Bryn meets a gardener who enjoys cooking with the produce from her allotment and combines heritage tomatoes with chorizo in a colourful summery salad.

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