Pan ydych chi.
Na mwyrestau, mae hoffwn i ddweud Cryptill度exc iddo Monsieur.
A gan…
..y ddim tro d
Cod fy pluralol peth yn rhaid,
ar y gwein wyniad o ran y cyfrion deoo eh?
Mae angen nhw gweithio,
ac ymarfer gan ei ddweud balas,
feddwl meddwl ei ddweud.
Poron golygam yn ddefnyddio y gweith hyn am gallawd am y ddiwedd.
Yn nrheid nog y byym Verfio gyda Sall Sea
a llai amryrywr i fewn jol Jonesoufen y Chwysatwg Cymru,
ni'n deall fyddyn niad ychydig.
Cymru gyda ddefnyd Dawg
a phonwyr yn potfyn o hollol fe law y gyrff默o 모� ran hyn ti wedi
digital wargen i amlwys,
yn farddiantau wedi bod Pamreou Gwyllgyrchu yn gweithio ar eich sgwrdd
mae'r un ᕦl.
Fel es, mae'n yr 노� Chwyrgyrchu i roedd Talko
I ddenid a dim yn ei i gwello uch yn y blaen.
Mae wedyn yn ymodyn, dim yn eich hwn, yn ein blaen.
Pen berfa sleidw sydd mine練wyr yn y bliadau.
Din I'r dda'ch gweld catchy....
Nid wna'r gwahan oherwydd, wel y peth yn greu,
da hefyd ac gael y cwrs cyflaun,
a gweld yn yma i fynd ei huneth o'r codi itr a anticipated i!
Ond hefyd, wasio'n meddwl i'n offer o gów больше lef yna deara'u lles.
I gweithdo yn flwyedid yma, ac onBl pan dda i cin judgmenteral lim heb bl syncio
ond rydyn ni'n bywydwch wrthifydd y top iawn
i chi'n gweithio ar diffen o bobl ond yn sur zer
ond dael wneud gofais ytwn ni cyfan i ddefnyddio, d!]
a ychydig wnaeth ar cheese vine
amelod, a'n gofio摘иц ca소 cais cyf-y'rno
Fynnodd fan chi'n dodleライ80.
Felly erży'r
gylai, ASMR fighterwyr.
Y gallwn y gallw'r
fears onng umЩr,
a fud y siarannid friy gwah Polwenen
sy'n i ddaa Llyfrgell,
Gaethwn ddych chi'n lis yw,
a hyntgen chi gwylio arniogol,
sy'n collyg challenges
ar y goliaw.
Yn bywch yn gallu gw性au,
bywch yn gallw sy'n iall selectau,
Mae genell
hyffordd saith adnor
a'i gobeil hyn yn hawdd ddau.
ECG
A byddwch i mewn hawd mwy gael
Mo そうdais ai'r anodol
yn ymd cono
Roedd eich cysylltiad
yn y swyr
byddai sy'n s Totally
ychydig
i y dda hwyl
A rywbeth insecurity.
Fel rywbethatters.
Gydych chi'n g bund schwodead unig?
A phobl, fel Chyfledddon?
Ieithaf.
Fe hwo principle, fel i ddemhau.
A dylech ei fod yn lland.
Mae rhoi'n pleidio deilig yn dweud hynny.
Rydym wedi bod, mae hyn yn gyflwydoedd beth sydd ar hyn spots iinden y gwybau.
Yng Nghymru fydd add Zombuol,
a nhw'n fyddym y Master haf amser.
Look, troi'n draws tyst a disciplines snagや mwy i'r hun ei phobl.
Nell yna vetio mae'r lament a'rigger ar draws fel ei weld i'w'rmell.
Pen ff jawid yn ei f � онi iddo i'r mysgylwyddau i was os chwych dried.
таeth g introductions i employedar o'i hygrindwyd hwn,
rhedeg mi'n ardur ar y lChildre Lygog,
a mae'r amgwch yn teulu,
mae'n wedi mewnיתnig maen Daerys ag un'r sicrhau ar y teulu empheetech oherwydd cinnaeth,
mae'n bod yn dangos cyws yn drefos.
Fyddan mewn
un o'r tîlist oherwydd foodsio,
A maOr, daeth di oedd dw i'r wneud i g liefня o heddiw ar youthen umwaith srann y rhif litlau
birmery, a'n hallam ar hyn mae'r prosesîr.
A'r bwysig rhan o'r hyn yn gwahan spar, a yw'r hyn ymwysig i gyllaithent a ddweud o gyfly iyi,
at y gallwn nes ym môl pam llaliadau i gylliced yma.
Ond neu'r ysgrff meddwl rel Jo fe ddim uchydigiannig dda'n mewn m님 brideCHEERING
achos at l schema o fluct recognise chli ddweudio, byddwch a llaniad a foil i y tu allan i gael
But I wasn't a bit of a mushroom guy
mostly for the foraging I did for
the next few years, but this constant
feir Destoed me for years that they were
more these kinds of treasures
to be found. And I think the really
poignant thing is how how my grandfer
I professor arrested my attention he
hadn't really taken me out
and these things had arrested my attention.
wedi o'ch sharks a middwl am un starting,
gallי bod wedi dweud,
dasa,
a hyd mae dylai,
byddwch fel hiddo
いうこと.
Ond blwydd y functionality mae'r null
mewn bynnag.
Dwi'n gysylltiad gan wneud
Felly, rwy bringygwch yn ddill sowy ai fod yn seudio.
Yn gwych argyndyl, y resistant wedi gwneud arw archwyfennu.
Rwy'n dylwod, mewn amミ.
nopeb i dwi wedi ei mewn di中 yn cofain oaf,
fel mae'n boedd ywl, a chypa'r gwylltegin gwylltegin ac músb tyddr yn cofyn.
ser wrth yr ysgol yn ni'n yna oes bobl i'r lleil gan式wyr gwedadau
a recipe astтерg bandol tiwn i'r ei συνدd!
A rhai ydych chi hefi yw gwbl i'r ffrind y ingashiad yst防 i ateb detrwg ar draws
iawn ei cloth sydd gennym ar ddiweddau rollu am amlaedau cheins a gyntaf o yr edrych
bydden f methon fthanadiaid.
Mae'r piha oedde ochr yn amlwyfwyr ffasbyd o ran bwrwg i 450 000 o holl
Mae humanos wil men cakeiwys
sydd sy'n cooker ymgarwch ac sydd y ddweud wnaeth
bynnag leiblechai hyn am tufego parg果 that sicrhau
emails yng Nghymru...
Dwi'r medd recall i cane s ár lip
mae'r edrych er mwyn ar yll villagers
yn year19.
Ynd efallai gweinodd petau
a b possessed ar fillfodd hiidd
am y gwneud prands
A'w gelumbles eines â ddim i'wл
Feels ond meddwl â'r'r certynt
yn canes yn ddefnydd a'r gweld
Ac y ngyfeton yna nadd sciences
a we started inviting friends around to have supper with us.
I think it was like that first experience again that I'd had as a child, this sense of discovery.
Only this time it wasn't just the plants, but it was like people eating together
and we'd bring wild sorrel in.
We looked for weeks for wild sorrel.
I had this book by Caluchio
and it was just like 15 plants in that book.
We were just going through them and going, let's find all of these.
We had our wildflower book and lots of countryside, but it took us ages to find a wild sorrel.
So when we finally did, we've cracked this and we said, come round and eat,
and we just cooked this simple recipe from the Caluchio book.
I think it was wild sorrel soup.
I think we had eight or nine guests and just the sense of awe and wonder that everybody had.
They said, so seriously, you went out today and you just found this stuff and you cooked it.
It was like a celebration.
It felt like a kind of secret garden that we'd all wandered into.
You just felt like you were tapping into something that everybody should know about
and that people used to know about.
So we kept holding these sort of wild food dinner parties.
Every time we discovered something new and we had some great journeys to different places
to try and find things, only to come home and find out that we're growing in the next door neighbor's garden.
That was funny.
There's definitely a parable in that one, I think.
But then one day, we just wandered into a restaurant in Canterbury and we fancied a bowl of soup.
It was the wild garlic season, so we've been eating wild garlic non-stop for weeks.
It's just soup of the day.
We said, what's the soup of the day?
They said it's wild garlic and we went...
And this guy was obviously deeply offended.
He said, what's the matter?
It's really nice. You should try it.
We said, we know it's really nice.
We have tried it every day for the last two weeks.
We fancied something else.
He said, stay there.
Disappeared into the kitchen, went and got the chef.
What had happened to somebody who bought a bag of wild garlic in
and they had made this batch of soup
and they weren't going to be able to make any more
because they didn't know who this fella was.
And he said, look, can you get us some of these ingredients?
And we said, if you like.
So I turned up sluggishly a couple of days later with a bag of wild garlic.
There you go.
And he said, great, he grabbed it out of my hands.
He said, what else can you get?
I said, well, maybe this, maybe that.
And then I wouldn't come in for a few weeks
and he said, where have you been?
We've got to...
Oh, fantastic.
You know...
I mean, I normally do think about ideas to try to make money,
but somehow it's just...
A little while later, I said, as the penny was beginning to drop,
I said, do you have any like-minded chef friends?
He said, yes, I do.
So he gave me four phone numbers.
One of them was Steve Harris at the Sporesman,
you might have heard of.
And suddenly I had five customers.
A little while later, we're up into our first restaurant in London.
It's all gone from there.
We have probably about 50 customers in London now.
This is called Black Nightshade, right?
Everybody goes, ugh, Nightshade,
because, well, at least a few...
English-speaking, we have a plant called Deadly Nightshade
and everybody's very, very nervous about that.
But I discovered this just because I was wading through books
in an ethnobotanical library at Cew Gardens
and I got this whole book on it.
And it was called Undiscovered Crops or something like that.
It turns out this thing's been grown for greens in Australia,
Africa and the United States.
But anyway, yeah, it's like this.
Chef, I found this outside if you want to tell you like this.
So when it's just given me this, this is a wild pea
and you can eat these flowers.
They taste like peas.
They're amazing. They're very beautiful.
And it's funny because the sweet pea that grows in your garden
tastes of nothing, but these taste fantastic.
But the thing about it is it's a plant that has a berry.
It's in the same family.
If you're nervous about nightshades,
can I point out you eat red nightshade all the time,
although maybe not here.
It's a tomato and potatoes and nightshades too.
So it's a very good family for food.
But this little berry here tastes something like
between a tomato and a melon.
It's completely overlooked.
And one of the thoughts I often have is why have we just
cow-towred to what has been introduced in the way of plants for us?
Why, for example, do we have a tomato
that is bred from a tiny little South American red berry?
Why didn't we look at this and think we'll turn that into something else?
And one of the key things that I've really tapped into in the last few years
is just how many flavours there are in the wild
that, certainly in Great Britain,
and actually there's a lot of the same flavours here in Denmark,
which are so rich, which are so versatile,
and some of these flavours overlap into things that you would actually expect to be exotic,
things that you would expect to get from another country.
So anyway, in there you have an Alexander seed.
I'm going to talk through them very briefly.
Alexander seeds in a little packet.
That's a seed that's a bit like pepper.
It's like pepper, but without the heat,
but it's got some of the aromatic qualities to it.
You have a hogweed seed, a little envelope in there.
Yeah, that's it in the little plastic domes.
Hogweed seeds have this kind of cardamon, orangy flavour,
and a lot of people are using them on dishes that have oranges in them.
You also have mellolo...
Oh, now. You have mellolo in there,
which has the same flavour as Tonka beans if anybody's used that.
It's a kind of vanilla, almondy sort of flavour.
And then you have one of my favourites, which is mellosweet.
Again, that's kind of almondy, but with a very distinct flavour all of its own,
which is a great plant that comes out in the summertime.
And the thing is, we've just been sending these flavours out to restaurants
and going, what do you think?
What have you done with it?
We get that fed back to us, and then we put it back out there,
so these guys have used it for this, these guys have used it for that,
and then it comes back again, and we just...
this kind of loop, feedback loop of information and discoveries.
And we just feel like it's one great big wild food laboratory that's going on.
Guys like Noma, the guys in London, the guys all over the UK
that are using these products.
And this one, Siasta, now I don't know how long guys have been using it in Europe.
It's like with a lot of these things, we kind of thought we discovered something
no one was using, and then you find out this guy over here has already discovered it,
but that's great.
There's nothing new under the sun, but what we're trying to do anyway
is just get these back into people's consciousness and their attention.
This plant, as far as I'm aware, was not used in the UK up until very, very recently.
It's now being sold in a supermarket.
Now, I'm slightly ambivalent about that, because it's a monoculture,
how they're producing it, but it's incredible.
You go in the Waitrose supermarket, they've got Samphire, they've got this one.
And just to refer to this thing about the wildness of these plants
and the land that they come from, someone told me last week
that on the Solway Firth up in Scotland, the land is extending dramatically,
but it's all salt marsh, so it's not cultivatable land.
This is all salt marsh.
It's all producing plants like this, like the Samphire, like the Sea Purse land.
So there's an incredible productivity to wild land that's there
that's completely un-interfered with.
Down south, we've got this situation where they're stopping trying to put sea defences in
and they're removing the seawall, so on the other hand now,
the land that has been found is being accroached upon by a salt marsh.
So our productivity of this plant, with really no effort
other than removing seawalls, is greatly increasing,
which is an amazing thing for a plant that's been overlooked for so long.
I think one of the major points which I just need to say,
which is so amazing with these type of forages,
is that these are not plants.
These are spices. These are flavors.
We are here in Denmark. We are Protestants. You are Protestants.
We are boring. We eat one plate of food in silence and spices is exotic.
That's from the other part of the world where people are brown and there's lots of sun.
And these people are showing us that spices are right below us.
There's a whole new world to be discovered and this is truly one of the major,
major wonderful things that these forages are doing.
This is the thing that we need to be open. We need to see it as spices.
It's not just plants. The plant is a seed.
That seed might be spicy.
I've tasted seeds from miles that taste like coriander.
Coriander. Plants that grow on beaches that taste like coriander.
Imagine that going there in early spring, it's cold,
and you taste coriander on a beach.
In Denmark, you're used to it from Mexican cuisine or perhaps in Asia.
These people are bringing this wonderful world to us
and we just need to tap into that world that we are a spicy nation.
I'll just tell you about this one and I'm going to shut up.
Then time is out. That's it.
This one here, I'd like to show you the root but I didn't have a picture of it.
This is called Wood Avons or Herb Bennett.
Think about this. It's amazing because the root tastes precisely like cloves.
I've been thinking about this spice subject and the fact that
back in England, spices became this big status symbol
so you had to have them because you could afford it and nobody else could.
That meant we went out looking for trade in foreign lands.
We tried to establish these trade routes which became inadvertently the British Empire.
We basically pillaged people's countries, all kinds of iniquitous behaviour.
Fortunes were lost and made.
I just think that's incredible because one of the first spices people went for was the clove.
This flavour was in our hedgerows right under our noses all the time.
We didn't need to go anywhere.
Shall I hand that round?
There's only about 12 berries so I'll go.
