In this programme Dudley uses food from Wales to make recipes from India.
Dudley goes to Glansevern Hall in Welshpool. Neville Thomas, the owner of the hall has a book of interesting old recipes. Neville wants Dudley to cook a recipe from the book.
Dudley and Beryl Vaughan make cakes. Dudley makes a caraway seed cake from Neville’s recipe book. Beryl makes a lemon cake.
Dudley goes to see Robert Gibby who runs Bethesda Milk, Pembrokeshire. The company make milk, cream and butter. Dudley wants buttermilk for a recipe.
Dudley makes scones. He puts sugar, flour, butter, eggs and buttermilk in the scones. He puts egg yolk on the scones before baking them.
The guest this week is Hywel Gwynfryn. Dudley cooks curry for Hywel. He puts ginger, coconut, cinnamon, chilli, coriander and chicken in the curry.
Anand George from the restaurant Mint & Mustard in Cardiff cooks sea bass with a hot mango sauce and masala potatoes. Anand puts onions, ginger, turmeric, curry powder, coconut cream and mango in the sauce.
Dudley makes apple chutney; he puts onions, dried apricots, cider vinegar, mustard seeds, mixed spice, ginger, garlic and apples in the chutney.
The young chef, Aneira Jones cooks lamb with a red wine and red currants sauce. She also cooks carrots and leeks in white wine.
