I've been a chef for years, but it's thanks to the BBC that I'm now showing off Welsh food to people all over the world.

It began when I put an ad for my Pwllheli restaurant in the local newspaper and BBC presenter Hywel Gwynfryn read it. He invited me to do some recipes for his radio show and soon I was cooking on S4C and working to promote Welsh produce.

I was recently in Australia for six weeks, and cooked for the Melbourne Welsh Male Voice Choir. I did lob scouse with a bit of a twist - I added kangaroo meat, garlic and courgettes, and it was delicious. You don't' have to stick to the usual potatoes and carrots.

When I cook lob scouse at home, I use half beef, half lamb. That's the best way to do it.

I think my favourite Welsh dish is still a roast lamb Sunday dinner. The lamb should be pink when you serve it. Many people - including my wife - don't like it that way. So once I served her the lamb quite rare, but covered the meat on her plate with gravy.

She said it was the most delicious lamb she'd ever had. I don't think she would have liked it so much had she seen it properly!

My discovery this year has been sweet potatoes, especially for the summer. You chop them in half, leaving the skins on, brush them with oil and put them on the barbecue. By the time the burgers and sausages are ready, they'll be just right.

Try out Melfyn's sausage carbonara...