Occupation: Food and nutrition and French teacher at Penweddig School, Aberystwyth
Lively person that loves a challenge!
She loves cooking for the family and has a great interest in everything French! She lived in Breast for eight years where she taught English to staff at the Chamber of Trade.
In her spare time she loves listening to music, she plays the guitar and loves going out to eat food from different countries.
Favourite Recipe: Venison with wild mushrooms in red wine sauce.
Three words to describe themselves: energetic, kind and unique.
The Tapenade & Aioli Challenge
Following a trip to the market to buy the ingredients, the challenge was to make ..not the tapenade ...but the aioli!
"It's too salty for me, but it'd be alright with some vegetables."
Nerys however was very glad that Nesta had won and not one of the others!
The Pairs Challenge
Following a visit to the vineyard, the challenge was to name the wine and pair it with the fruit; name the cheese and pair it to the animal; and to finish, pair the cheese and wine!! Nerys was paired with Jan.
Nerys was convinced that she knew the names of the cheeses. But unfortunately she should have listened to Jan instead.
They lost the challenge and then had to choose one from the winning team to join them in the next challenge. They chose Aldwyn so that Anna could have a well-earned rest.
The Food and Wine Challenge
To choose a wine and having had an evening to taste it, decide on a dish to cook for the surprise judge - Bryn Williams.
Nerys chose the rosé wine and decided at the last minute to cook the red snapper.
"I'm fairly happy. I had to improvise. But I wanted the fish to be crispy and it wasn't"
Unfortunately for Nerys Bryn chose the rose wine as his least favourite dish. Nerys was out of the competition.
"I knew it was me, but I've learnt so much."
To create a special meal for Max Calligari - a starter and pudding. Nerys was joined by Eleanor and Aldwyn. Nerys' job was to co-ordinate the cooking and serve the dishes to Max.
"I'm doing the menu because I have to serve the food to Max, so I have to take things seriously!" Did she get her priorities right or did she spend too much time on the computer? They didn't win - so you decide!
The Scorpion Fish Challenge
To create a traditional local recipe - stuffed scorpion fish. Nerys was looking forward to this challenge.
"I think today's task is a fair one. Nobody has cooked this fish before." Nerys was more than happy with her effort, although it could do with more salt! The judges were happy too and thought she had cooked it perfectly - she won!
10 Tomato Challenge
To create a tomato salad with 10 different varieties of tomatoes - each one with their own unique taste. Nerys was paired with Nesta.
Nerys was disappointed that they had forgotten to add salt to their tomato salad. "They like their food salty over here!" But the lack of salt didn't prevent them from winning the challenge and being 'safe' from having to compete in the next challenge.
The Mille Fuille Challenge
Nerys is 'safe' because of her success in the 10 Tomato Challenge. She didn't have to compete in the Mille Fuille Challenge.
Nerys thought Dudley was pulling her leg when she heard that she had been chosen to go to Provence. Welcome to France! Nerys was overwhelmed by the beauty in Provence. "I'm more than happy to be here. It's like a dream. When can I move in?"
The 5 ingredient challenge Nerys cooked the fish in foil and served it with rissoto and ratatouille.
How did they feel they did? "It was so hot in the kitchen. Am I all pinc and beautiful? I'm fairly happy with what I did".
What did the judges think? Bland, not enough salt and not inventive enough.
Programme 1 - Round Two
Nerys's RecipeServes 4
1 chicken (cut into 4 pieces)
3 red onions
3 cloves of garlic
3 tbsp honey
¾-1pt chicken stock
handful of fresh coriander
2 tsp cinnamon
2 tsp ginger
1 tsp cumin (optional)
pinch of saffron mixed with a little warm water
Heat the goose fat in a frying pan and brown the meat on both sides.
In another frying pan or saucepan, place the onions, garlic, spices and all other ingredients (except for the honey and the stock) and cook until the onions are tender.
Transfer to a tagine or a casserole dish add the stock and place in the oven at 200°F/Gas 5 for 1 hour or until the meat is tender.
In the meantime, cook the couscous according to the instructions on the packet.
Remove the tagine from the oven, add the honey and stir well.
To serve - place the tagine on the table, and serve with a good red wine
Programme 1 - Round One
Chicken liver pate with fig chutney
Taste: tasty and great combination