Cegin Bryn - Episode Guide

In this, the first of a new cookery series, chef Bryn Williams showcases game meat.

Bryn Williams cooks rich and comforting puddings made with cream.

Chef Bryn Williams competes in a mackerel fishing competition and then cooks three recipes using the fish.

Chef Bryn Williams cooks with pork today. He also visits a Llangollen butcher to see how he prepares black pudding and uses it in a recipe.

This week chef Bryn Williams prepares recipes with berries and visits a community allotment called 'Vetch Veg' in Swansea.

Bryn Williams cooks with salmon including poached salmon and salmon with curried mussels.

In the final programme of the series, chef Bryn Williams cooks with mushrooms and forages for mushrooms near Beddgelert

Vegetables take centre stage in this series of Cegin Bryn and carrots come under the spotlight today.

Bryn Williams prepares a three course meal using sweetcorn and meets a retired couple on their allotment.

Bryn Williams uses rhubarb to create a three course meal and visits an enthusiastic gardener in Blaenau Ffestiniog.

Bryn Williams uses green and yellow courgettes this week.

Bryn cooks pea and bacon salad, pea risotto and lamb fillet and pea bavarois.

Bryn Williams makes a three course meal using tomatoes in each dish.

Bryn cooks with apples.

Bryn Williams cooks with beef today - from sirloin steak to roast rib of beef and ox tongue salad.

The unassuming potato is our main ingredient today.

Bryn cooks bread today - foccacia, soda bread and breadsticks.

Bryn prepares fresh crab salad, crab cocktail with lime and cucumber jelly and crab on toast. Also tips on preparing dressed crab.

In the final programme of the series, Bryn Williams will be showing us how to cook with chicken.

Chef Bryn Williams gets his culinary inspiration from the land and sea for this new series.

Beef cheeks in beer, seafood cooked outdoors & a Tongan feast!

Tasty barbecued fish, treacle tart using soda bread and aromatic spare ribs.

Bryn cooks mustard roast ham & pavlova with lemon curd and raspberries.

Slow roasted duck followed by a chocolate mousse served with pear. Plus brown trout cooked alfresco.

Lamb on the barbecue, lobster with garlic butter & Scotch Eggs. Last in series

Bryn Williams offers top notch culinary guidance to Nia Erain from Cardiff.

Heulwen Davies from Machynlleth seeks advice from Bryn Williams on how to succeed at home-baking.

Iolo Williams from Y Felinheli gets Bryn's advice on timing when putting a meal together.

Elaine Jones gets a masterclass on how to prepare and cook fish.

Gluten-free dishes are on the menu as Bryn helps a coeliac plan her meals.

Colin Owen from Pentir near Bangor is a vegetarian and loves to cook. He asks Bryn for tips on how to expand his cooking repetoire. Bryn also meets Carrie Rhymes, a local cheese-maker who specialises in producing sheep's milk cheese, and Bryn will be cooking at Moelyci community farm.