Programme 7

Best challenge

The best challenge for me was obviously the last one because I won but also because I got to serve a three course meal. If I had to do it again I would have improved the main dish and made sure that the ice cream was ready and not melted over the plate!

Experience

My main experience was at the end of the competition when Dudley told me that I had won Casa Dudley. It was a lovely feeling but it was something that did not register immediately! From the beginning, the experience had been fantastic and I've made new friends. I've cooked and served dishes to people who specialize in the field which is a great feeling. The experience has given me more confidence in my kitchen to experiment with Italian food. If you were to come over for supper I can now cook more than a boiled egg! I cannot believe that it is me that's won. From the start I was going to every round looking forward to the experience and happy that I had done my best, but never thought of winning. When I won Dudley said 'Look as if you have won something you want!' but I was in shock and truly I could not believe it! An unforgettable experience!!

Programme 6

The worst challenge was when my sagrantino sauce exploded everywhere, including over Dudley, like purple rain!!

Programme 5

Alwen and Kelly had a tasty afternoon surrounded by chocolate far away from the madness of the kitchen!

Programme 3

Fun

If you could take any person in the world out for a meal, who would it be and why? Nelson Mandela - I have chosen Nelson Mandela because I admire him greatly. I believe that the work he has done for his people over the years has been very important. Even though he has suffered in jail he has been able to forgive. I believe a night with him talking about his history and his life stories would be very interesting.

If you were to be put on a desert island and can only take one meal with you - what would it be? Mamma Maria's pasta.

1st impressions - Umbria, hotel and cookery school

Special impression about the whole experience. Luxurious hotel and a lovely place to relax. Cookery school in a beautiful location, lovely kitchen but would have been nicer to have a larger working space. Umbria is a beautiful area 'green heart of Italy' I definitely want to take the family there.

Alwen on...

Neil: knew a lot about everything and was ready to share his knowledge, interesting to be in his company and kept a balance within the competitions.

Huw: Quiet character t the beginning friendly person once you got to know him. Lots of fun!

Kevin: Where do I start?! Loads of fun in his company, always happy and ready to share a joke and mischief!

Kelly: Friendly and lovely girl, showed a lot of talent and very eager in the kitchen. I felt younger in her company and picked up a few fashion tips!

Rolant: Friendly and always thinking of other people, loved to experiment in the kitchen it was a pleasure being in his company

Aled: Young, free and single. Great lad full of life and fun, I enjoyed getting to know him.

Alaw: Great girl, enjoys life, friendly and easy to talk to.

Programme 2
Tenderloin of pork wrapped with spinach and proscuitto and served with aubergine rolls and rosemary potatoes.

Method - Pork

1. Preheat oven to 220 degrees C
2. Wash the spinach well and heat a frying pan over a high heat and cook spinach until tender. Place in colander and remove the excess water.
3. Toast pine nuts quickly in same hot frying pan.
4. Place olive oil in saucepan and add garlic and cook until it turns a golden colour. Add spinach and pine nuts.
5. Remove skin and fat from pork loin.
6. Place Parma ham/proscuitto on a board so they are overlapping.
7. Cover ham with spinach mixture.
8. Place pork loin in the middle and wrap with ham. Tie with sting if needed to hold it together.
9. Place in the oven for 15 minutes and then turn heat down to 190C and roast for a further 35 minutes.
10. Mix honey, lemon juice and wine and pour over the pork 10 minutes before it is ready.
11. Remove pork and leave to rest. Keep juices.
12. Place juice and fat from pork in a saucepan and reduce for about 2/3 minutes.
13. Add 60ml of double cream and sugar and heat add salt and pepper as needed.
14. Serve sauce over sliced meat.

Method - Aubergine rolls (enough for 3 persons)

1. Season and brush aubergine with oil and leave for 5 minutes. Then cook them on a hot griddle pan for 1-2 minutes each side.
2. Blanch the vegetable in hot water one at a time, carrots for 3 minutes, peppers for 2 and asparagus for 1 minute. They need to be tender but not limp. Place in iced water and drain on kitchen paper.
3. Heat oven to 180 degrees Celsius and place some of the vegetables on top of aubergines. Roll aubergines and place in a dish suitable for the oven, drizzle with oil and place in oven for 6 minutes until heated through.

Method - Rosemary roast potatoes.

1. Heat oven to 200 degree Celsius
2. Place potatoes in large saucepan and bring water to boil, add a little salt and pepper and boil for 2 minutes then drain.
3. Mix butter, oil and rosemary in large saucepan (enough to have one layer of potatoes on the bottom.) Place over a medium heat.
4. Once butter has melted add potatoes and 'sauté' turning them constantly until they change into a golden colour. Add salt and pepper to taste.
5. Place in a dish suitable for the oven and cook for 30-40 minutes turning regularly and serve when they are crunchy on the outside and creamy on the inside.

Going to Italy!

"When Dudley told me that I was going to Italy I could not believe it and I was very pleased."

Programme 1
Trio of puddings, which included a raspberry sorbet, crème brulee and a small poached pear.

Judges opinion

Taste: Excellent
Appearance: exceptional, obviously someone who is creative and this shows on the plate.