成人快手

Food writer and restaurateur Simon Wright explores the social history and culture of Welsh food. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and surveys the most interesting developments in the current culinary scene.

In this final episode his topic is foraging. Simon takes a walk on the wild side with chef and forager Matt Powell. The pair take a journey through Pembrokeshire - gathering enough ingredients from the hedgerows, shoreline and woods to create a series of meals through the day.
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鈥淚 love foraging, it鈥檚 food for free!鈥� Matt explains. 鈥淚鈥檓 always excited when I come across a new place to forage. A woodland, a meadow, a hedgerow, a cove. All are like treasure troves with fine food the prize.鈥�

We hear how Matt learned to live off the land in his childhood. 鈥淟earning about wild plants and food came naturally at a young age. I was taught by my late grandparents who picked berries and grew their own vegetables. Food has always been a huge part of my family life. Working closely with the seasons and almost completely in tune with Mother Nature means I have an understanding of and respect for everything nature can provide.鈥�

Simon also meets forager and author Jessica Seaton, who prepares a dish using wild garlic and fungi expert Phil Roberts who advises on the most challenging form of foraging - mushroom-picking.