Dudley returns to our screens on S4C this Wednesday with a brand new series, which begins with a visit to Carmarthenshire where our favourite chef indulges in some traditional Welsh cooking that is always a welcome treat at Easter.
Here in Wales, there is a passion for scones, pancakes and Welsh cakes that remains undiminished and Easter provides us with the perfect excuse to help ourselves to extra portions of these delights. Add to this the customary bara brith (speckled bread) and a few lamb cutlets for lunch, cooked by Dudley in his own inimitable style, and we have the perfect opening to Dudleys new eight-part series.
In this first programme of the new series, Dudley travels west to Carmarthenshire where he meets up with the regions first female Reverend, Beti Wyn. As a Reverend serving three churches in the area, Beti leads a busy life due to working seven days a week but believes it is important for her family to make time to sit together around the table for dinner.
Betis chapel-goers appreciate the enthusiasm that she brings to her role and often reward her with a variety of tasty treats. This is very much to Dudleys satisfaction, as he joins Beti in sampling some homemade personal favourites.
"Bara brith is a particular favourite of mine", says Dudley, "the flavour of this spiced fruit-bread is delicious when spread with salted Welsh butter."
In addition, Welsh cakes and scones have long been a favourite with us here in Wales and even more so for Dudley in this programme,
"The Welsh cakes were already on the table when I arrived in Carmarthen and having someone else cook them for me took me back to my childhood when Mam would hand them out hot off the griddle", Dudley said. "And scones are a versatile teatime snack that are an ideal solution for last-minute callers, as they are simple and quick to make using store cupboard ingredients."
Tune into the programme and join Dudley as he savours traditional Welsh fayre just in time for Easter.
The recipes featured on this edition of Dudley are available on this website and you can read more about Easter food by clicking on these titles.
Here in Wales, there is a passion for scones, pancakes and Welsh cakes that remains undiminished and Easter provides us with the perfect excuse to help ourselves to extra portions of these delights. Add to this the customary bara brith (speckled bread) and a few lamb cutlets for lunch, cooked by Dudley in his own inimitable style, and we have the perfect opening to Dudleys new eight-part series.
In this first programme of the new series, Dudley travels west to Carmarthenshire where he meets up with the regions first female Reverend, Beti Wyn. As a Reverend serving three churches in the area, Beti leads a busy life due to working seven days a week but believes it is important for her family to make time to sit together around the table for dinner.
Betis chapel-goers appreciate the enthusiasm that she brings to her role and often reward her with a variety of tasty treats. This is very much to Dudleys satisfaction, as he joins Beti in sampling some homemade personal favourites.
"Bara brith is a particular favourite of mine", says Dudley, "the flavour of this spiced fruit-bread is delicious when spread with salted Welsh butter."
In addition, Welsh cakes and scones have long been a favourite with us here in Wales and even more so for Dudley in this programme,
"The Welsh cakes were already on the table when I arrived in Carmarthen and having someone else cook them for me took me back to my childhood when Mam would hand them out hot off the griddle", Dudley said. "And scones are a versatile teatime snack that are an ideal solution for last-minute callers, as they are simple and quick to make using store cupboard ingredients."
Tune into the programme and join Dudley as he savours traditional Welsh fayre just in time for Easter.
The recipes featured on this edition of Dudley are available on this website and you can read more about Easter food by clicking on these titles.