This week Dudley goes to St Davids to prepare a warm salad and to help two brothers to prepare a special meal. The pudding of the week is rice pudding with gin.
St Davids is the area where Saint David lived and worked and the place is very important in the history of Wales. Dewi and his monks used to eat bread and drink water.
Dudley prepares salad with Pembrokeshire potatoes, smoked lardons, tomatoes, lettuce, onion, spring onion, pepper and chicken.
Hoelion Wyth is a Welsh society for men in Pembrokeshire and a group from the Efailwen area have asked for Dudley’s help to prepare a special meal. Dudley shows two brothers from the branch, Eurfyl and Tudur, how to prepare the food.
For the main meal they’re cooking duck in cranberry sauce with stuffin and potato rosti.
Sponge pudding with plums and syrup is the pudding. To make the sponge Dudley uses butter, sugar, egg yolk, almonds, vanilla pod and self raising flour.
While the two brothers prepare the food, Dudley talks with their friends. Their friends don’t think much of the two brother’s cooking skills, so how will they do?
This week the programme goes to Warpool Court Hotel in St Davids. The hotel uses local produce to make the food. Tom Hunter, Great Britain’s Masterchef is the head chef here.
The pudding of the week is creamy rice pudding. It’s important to wash the rice to get rid of the starch. Dudley puts some gin on top of this pudding.
