Sun, 12 Mar 2017 11:50 Dal Ati


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Sun, 12 Mar 2017 11:50

Byddwn yn ymweld a chartref yr awdur Llwyd Owen yn 'Adre'. Today we visit Cardiff-born author, Llwyd Owen, in Adre. Following this, a chance to see more recipes in Cegin Bryn.


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-Hello and welcome to Newport,

-Pembrokeshire.

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-I'm going to be spending the day...

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-..with a person

-who was born and bred here.

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-Come with me to find out who lives

-in the middle of this terrace.

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-For help to follow the programme,

-use the website...

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-..and the Dal Ati app.

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-There are musical instruments

-everywhere in this house.

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-Some real ones and some fake ones,

-like this cushion!

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-There are music notes on the lamp

-even.

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-This person likes music.

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-There are many pictures of the area

-on the wall.

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-So the local area is

-obviously important to this person.

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-Here's a picture

-of the Pentre Ifan burial chamber...

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-..which is about three miles

-from here.

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-I've found a pair of cowboy boots.

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-What do you associate these with?

-Country singing. Yee-hah!

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-Do you know this young farmer?

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-I don't think it'll help you much

-because she's changed a lot.

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-Singer Lowri Evans lives

-in this house with her partner Lee.

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-She's famous

-for her country music...

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-..and she's busy performing

-across Wales and England.

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-Her new best of CD

-is released in the spring.

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-Here's a clip.

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-# I can't believe

-you turned up out of the blue

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-# Da-da-da, ba-ba-ba-ba

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-# Do-do-do-do

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-# I can't believe, I can't believe

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-# Out of the blue #

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-Thank you for the invitation

-to come here.

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-I don't need an excuse to come

-to Pembrokeshire. It's nice.

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-Everyone knows you for your singing.

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-Where did it start?

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-Well, here in Newport.

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-I went to the primary school

-around the corner.

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-The primary school

-had a fantastic choir.

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-When I was seven,

-I started to have singing lessons...

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-..with Marilyn Lewis

-from Maenclochog.

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-The choir won everything

-at eisteddfods.

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-Music has played a big part in my

-life for as long as I can remember.

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-You and your partner work together.

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-You're both musicians.

-How does that work?

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-Well, it works most of the time!

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-It's a big advantage.

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-We're a couple, we live together

-and we're in the same business.

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-If we need to practise,

-I know where to find him.

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-At the end of the day,

-we both want the same thing.

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-We want a career in music,

-to do it full time.

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-There's so much to do.

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-We share the work

-between the two of us.

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-How do you go about

-composing and writing the songs?

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-Well, it comes and goes.

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-Sometimes,

-I have a spurt of writing.

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-Lee and I don't write together.

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-I usually go off to a corner

-by myself.

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-I think Lee and I are too close,

-really.

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-Maybe I'm too nasty to him...

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-..so it's better that he stays away

-from me when I'm composing.

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-"Darling, I'm being creative.

-Go away!"

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-I get a lot of ideas

-and I record them on the phone.

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-I might not do anything with them

-for a while.

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-I work on them

-and I take the ideas to Lee.

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-He then plays the guitar with me.

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-Recently, I've been writing

-with other people.

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-It's something new for me.

-I didn't usually do it.

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-But it's been

-a fantastic experience.

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-I think it's a lot better writing

-with people than being by myself.

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-OK. Tell me about the house.

-How long have you been here?

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-It's a new house for us.

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-It's the first house either of us

-has bought. We bought it together.

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-We've been here almost a year,

-so not a long time.

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-One of our dreams

-was to buy a house in Newport.

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-Whoever's been here can see

-it's a nice place...

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-..but it's quite expensive.

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-The houses

-are very expensive to buy.

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-Here's where I'm happy, in Newport.

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-It's close to the house

-where you were brought up.

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-I'm keeping an eye on Mam and Dad!

-They're just up the road.

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-I have friends here.

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-One of the things I like best...

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-..is I have to leave the house

-half an hour before you need to...

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-..because you'll be stopped

-by people you know.

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-Now we've finished our cuppas,

-can we have a look around the house?

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-We can have a look at what's here.

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-You come in through the front door

-to the kitchen.

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-Is work about to be done

-in the kitchen?

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-Yes. We're going to renovate

-the kitchen.

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-We're going to remove the wallpaper.

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-As you can see, we've had some fun

-writing on the wall.

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-The wallpaper will come off.

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-We're going to have a new worktop,

-new cupboard doors...

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-..and maybe a new cooker.

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-It won't be brand new.

-We'll upcycle a few things.

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-It takes time when you move in.

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-It does. We've been thinking

-about it for a while.

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-It'll be a few months yet.

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-So you go from the kitchen

-into the dining room.

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-Music is very obvious here.

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-A treble clef and a picture

-of you and Lee singing.

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-Where was that taken?

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-Where was that taken?

-

-Parrog.

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-We did a programme called Y Sipsiwn

-with Shan Cothi a few years ago.

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-We sang in Parrog.

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-It's a lovely photo.

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-We do eat here...

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-..but it's more of a music room

-than a dining room.

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-The piano is here.

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-I compose on it.

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-I got these photographs from Lee

-for Christmas.

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-They're album covers for some

-of the albums we've released.

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-This is a music corner.

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-Right, let's go into the lounge.

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-The lounge is more or less

-part of the same room.

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-One goes into the other.

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-I think someone likes elephants -

-they're everywhere here!

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-They are. I love elephants

-and people keep buying me more.

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-I've said

-that there are enough in the house.

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-At Christmas time or on my birthday,

-I get more.

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-I had a couple this Christmas

-so I'm not sure where they'll go.

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-Stop! She has enough!

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-Stop! She has enough!

-

-I have enough.

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-It's OK if someone wants to send me

-an elephant, not a real one.

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-Have you seen one close up,

-ridden one or been on safari?

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-Well, I went to Thailand

-four years ago.

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-I went to a sanctuary

-which rescues elephants.

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-It was fantastic.

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-I fed them and poured water

-over them down by the river.

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-That was a very special day.

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-I like the long trunks!

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-Great. Let's take a look upstairs.

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-Up here?

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-Hello? Hiya, Lee. Alright?

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-Hello? Hiya, Lee. Alright?

-

-Good, thanks.

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-Busy?

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-Very.

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-He's got a knack for looking busy!

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-He's got a knack for looking busy!

-

-He knows how to look busy.

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-Very good.

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-So, this is the studio.

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-Do you both work here together?

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-Well, the studio

-is usually Lee's room.

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-If we want to record something,

-I come in and we record here.

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-How is it

-living and working together?

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-You can tell me the truth.

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-It's great!

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-Good training.

-He gave the correct answer.

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-The important question is, who uses

-that bit of kit, the ironing board?

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-Lee. Of course. Modern man.

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-The iron's over there.

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-There's no time to do the ironing.

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-There's no time to do the ironing.

-

-No, there's no time.

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-I'll leave you to get on

-with your work. Thank you, Lee.

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-Through to my office.

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-Through to my office.

-

-It's tidy in here.

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-It's quite tidy, yes.

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-I'd say you like to be organized.

-Are you organized?

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-I try to be organized.

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-There's so much work involved

-with the new album released in May.

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-We need a plan of action.

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-I started this before Christmas.

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-There's so much to do...

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-..so I thought

-I'd wrote everything down...

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-..and make sure that Lee and I look

-at what exactly needs to be done.

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-As you can see...

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-You do everything yourselves.

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-Recording, crowdfunding,

-distribution, duplication...

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-..the tour, everything.

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-Everything.

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-We have our own label so we release

-the music on that - Shimi Records.

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-We do all the work -

-recording, arranging the gigs...

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-..sending the albums out

-to magazines, online reviewers...

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-..and to radio stations...

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-..in order to try and secure

-sessions and airplay for our songs.

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-It's a lot of work.

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-It's a lot of work.

-

-A lot of work.

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-It's very different

-to composing and singing.

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-Well, it is.

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-Unfortunately...

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-..I spend a lot more time

-doing this...

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-..than playing.

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-I'd say that 80% of my time

-is spent on admin - my work here.

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-Only 20% of my time

-is spent composing or playing.

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-At the end of the day...

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-..we're both so lucky

-that this is our job.

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-We enjoy it.

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-It's not like going into the office,

-working all day and not enjoying it.

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-We do. We enjoy the music.

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-We get to play gigs,

-do summer festivals...

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-..and do sessions

-for radio and television.

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-So, yes, we are lucky.

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-We've had a nice time in the house.

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-After the break,

-we go for a wander around the area.

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-.

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-Subtitles

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-Subtitles

-

-Subtitles

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-# The one I love lives far away

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-# Across the silver sea

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-# And I am longing for the day

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-# When she comes back to me

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-# Riches are vain and inconstant

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-# Beauty will wither and wane

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-# But love so pure will aye endure

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-# Riches are vain and inconstant

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-# Beauty will wither and wane

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-# But love so pure will aye endure

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-# While our two hearts remain

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-# While our

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-# Two hearts

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-# Remain #

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-This is a nice spot, isn't it?

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-Yes, in the summer,

-when the sun's out!

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-It's a bit chilly.

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-We've been brought up by the sea,

-so we're tough.

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-We're fine here.

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-Why country and folk singing?

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-Did you choose that type of music?

-Did you have influences?

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-I think...

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-It happened over time.

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-I sang in eisteddfods

-when I was younger...

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-..and then did jazz and pop music

-when I went to college.

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-After coming back to Wales

-having lived in Newcastle...

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-..I started singing in Welsh again.

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-Country singing

-and singing blues songs suit me.

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-I don't mind.

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-It keeps things fresh

-to do something different...

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-..and to try new music genres.

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-The next album,

-not the best of, but the new one...

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-..I think will be more jazzy.

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-It's something I've wanted to do

-for a while.

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-Let's go somewhere to warm up.

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-Shall we go to your childhood home?

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-Why not? Mam will have the kettle on

-so we can have a cuppa.

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-Hello. How are you, Mam?

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-Hello! Are you OK?

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-Give me a kiss.

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-Let's go in.

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-This is where you were brought up,

-Lowri.

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-Olwen, you're Mam.

-You're responsible for her.

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-It's her fault!

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-It's her fault!

-

-I think so!

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-Are you or your husband musical?

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-Does she get it from you?

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-Not from my husband, from me.

-I sang at eisteddfods.

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-She played the piano.

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-I sang a lot.

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-So the talent comes from Mam.

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-So the talent comes from Mam.

-

-She keeps telling me that.

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-I'd never do solos on the stage.

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-I'd get too nervous.

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-I sang duets.

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-Having someone else by your side

-made you feel safe.

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-Tell me about the area.

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-Where exactly are we now?

-We're not far from Newport.

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-It's a mile and a half away.

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-We're below Carningli, the mountain.

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-That's the mountain in your song,

-Merch y Myny.

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-Yes. Cilgwyn is the name

-for these parts.

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-Sit, Badge.

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-Hello.

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-On the way to Cwm Gwaun.

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-The mountain is there,

-the Preseli is behind us...

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-..and what's behind us,

-Newcastle Emlyn?

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-In the distance.

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-How much Welsh is in the area?

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-How much Welsh is in the area?

-

-Quite a bit but not much.

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-No.

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-Pembrokeshire almost splits in two

-in terms of the Welsh language.

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-There's a lot of Welsh

-in the northern part.

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-We're close to Ceredigion here.

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-Cardigan is 20 minutes up the road.

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-There's a lot of Welsh

-spoken in Cardigan.

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-But southern Pembrokeshire

-is different.

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-You have the Landsker Line.

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-As you said,

-the county's split in two.

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-Welsh in spoken in this part...

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-..but southern Pembrokeshire

-is known as Little England.

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-We think the standard of our Welsh

-isn't good enough, but it is.

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-It's the local dialect.

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-We may use English words...

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-We may use English words...

-

-I use a lot of English words.

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-I don't know why.

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-I don't know why.

-

-We're all the same.

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-We're all guilty of that...

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-..because we live next door

-to a dominant language.

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-You're right.

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-What keeps you busy here?

0:19:520:19:54

-I see Mam almost every day.

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-I go down to say hello.

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-I go down to say hello.

-

-She's a coffee drinker.

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-She goes to the cafes every day.

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-I'd heard that you sit

-outside the cafes every day.

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-I don't want to sit in the house

-all day, so I go out.

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-I walk him sometimes.

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-The dog, Badger.

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-The dog, Badger.

-

-Badger looks happy.

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-Are you sleeping? Good boy.

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-Pembrokeshire Welsh is very special.

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-There are unique words

-and you have the accent too.

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-I'd say "oes" neu "oedd" for yes

-and you'd say...

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-"Wes."

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-"Wes."

-

-But I don't.

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-I still have

-a Carmarthenshire accent.

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-You were raised in Carmarthenshire

-and your accent hasn't changed.

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-The children have a local accent. I

-sometimes say "wes", but not often.

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-Though Newport isn't a large town...

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-..I feel lucky that I've been raised

-away from the town.

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-I just ran around the place, up

-the mountain, went on the "cwed"...

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-Cwed - that's another word.

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-Cwed - that's another word.

-

-Cwed - quad?

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-Trees.

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-I thought it meant quad!

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-I thought it meant quad!

-

-No, no.

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-Coed - cwed.

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-Coed - cwed.

-

-That's a Pembrokeshire word.

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-We say "coed".

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-It was safe.

0:21:110:21:13

-I could just run around.

0:21:130:21:16

-We're back in the town now,

-in your home.

0:21:210:21:25

-What three things would you save

-if you had a fire in this house?

0:21:250:21:30

-Well, I'd have to save my guitar.

0:21:300:21:34

-This one. This is Cassie.

0:21:350:21:37

-This is my favourite.

0:21:390:21:40

-Is that her name?

0:21:410:21:42

-Yes, after Cassie from Pobol Y Cwm.

0:21:420:21:45

-This is the one I play all the time.

0:21:470:21:49

-I write songs on this guitar.

0:21:500:21:53

-We have over 20 guitars

-in the house...

0:21:530:21:56

-..but you can only play

-one at a time.

0:21:570:22:00

-We have an understanding.

0:22:010:22:02

-We have an understanding.

-

-An old friend.

0:22:020:22:03

-Well, well! Cassie.

0:22:030:22:05

-And the second thing?

0:22:050:22:08

-Well, the second thing I'd save...

0:22:080:22:12

-..is Tad-cu's hat.

0:22:130:22:16

-This is the hat.

0:22:160:22:18

-I called him "Tugu".

0:22:200:22:22

-"Tugu" for Tad-cu?

0:22:220:22:24

-When I was young,

-that's what we called him.

0:22:240:22:27

-As you can see,

-there's a hole in the hat.

0:22:280:22:33

-Dad has tried to do something

-with Scotch Tape.

0:22:330:22:37

-It's hasn't helped really.

0:22:380:22:39

-Dad wears the hat sometimes

-and he looks like Tugu now.

0:22:400:22:46

-We released a single

-a couple of years ago.

0:22:460:22:51

-In that song, Corner Of My Eye,

-which I wrote about Tad-cu...

0:22:510:22:56

-..I say I think I can sometimes

-see him out of the corner of my eye.

0:22:560:23:01

-It's very important.

0:23:020:23:04

-OK. There's a family of elephants

-over there.

0:23:040:23:08

-I take it that's your third thing.

0:23:080:23:10

-They're the third thing I'd save.

0:23:110:23:14

-Out of all the elephants

-in the house, why these?

0:23:140:23:18

-They're characters.

0:23:180:23:21

-I've had the one at the end

-for years...

0:23:210:23:25

-..and we found

-the other two on eBay.

0:23:250:23:28

-They're like a part of the family.

-Like the guitars, they have names.

0:23:290:23:34

-They come with us

-if we're doing gigs...

0:23:340:23:38

-..going on holiday

-or if we go off in the campervan.

0:23:390:23:43

-They sit in the front.

0:23:430:23:45

-Lowri, I've had a lot of fun.

0:23:460:23:48

-Thank you very much.

0:23:480:23:50

-Thank you very much.

-

-Thank you for singing.

0:23:500:23:51

-Pleasure.

0:23:520:23:53

-I've had a lovely time

-in the company of Lowri and Lee.

0:23:570:24:00

-Her voice is so melodious.

0:24:010:24:03

-I could listen to her all day.

0:24:030:24:05

-But it's time for me to go home.

0:24:050:24:07

-See you next time when I'll be

-visiting someone else's home.

0:24:070:24:10

-Goodbye.

0:24:110:24:12

-.

0:24:120:24:12

-I'll start by cutting off

-the parson's nose.

0:25:020:25:06

-This is the duck's rump.

0:25:060:25:08

-It's not nice to eat.

0:25:080:25:10

-Next, I'll take my sharp knife

-and score the duck's skin.

0:25:110:25:16

-I'm scoring the skin...

0:25:170:25:19

-..because I want the fat to flow

-out of the duck as it cooks.

0:25:210:25:25

-Salt...

0:25:290:25:30

-..and black pepper.

0:25:310:25:33

-Crushed, black peppercorns.

0:25:330:25:35

-Mix it well.

0:25:350:25:37

-I'll place the duck

-on a rack in a roasting tin.

0:25:390:25:44

-I don't want the duck

-to sit in the fat.

0:25:460:25:48

-On goes the salt and pepper.

0:25:500:25:52

-Rub it in.

0:25:530:25:54

-It goes into a 180 degree oven

-for 20 minutes.

0:25:560:25:59

-Whilst the duck's in the oven...

0:26:080:26:10

-..I'll show you how to prepare

-Odette's Dressing.

0:26:100:26:16

-In this jar, I have English mustard,

-Dijon mustard, a shallot...

0:26:180:26:23

-..white pepper

-and white wine vinegar.

0:26:240:26:27

-I added salt and vegetable oil

-to those ingredients...

0:26:270:26:31

-..and mixed it all up in a jar.

0:26:320:26:34

-You must leave this dressing

-for a minimum of 24 hours...

0:26:350:26:39

-..then blend it

-to get it perfectly smooth.

0:26:410:26:45

-Mix it really well

-for three to four minutes.

0:26:470:26:50

-Pour it through a sieve.

0:27:030:27:04

-It's now nice and smooth.

0:27:060:27:08

-The dressing's ready and the duck

-has had 20 minutes in the oven...

0:27:100:27:14

-..at 180 degrees.

0:27:150:27:16

-Next, I'll turn down the heat

-to 140 degrees.

0:27:200:27:24

-I'll pour all the fat

-out of the tin.

0:27:260:27:29

-The duck goes back in the oven

-for 75 minutes at 140 degrees...

0:27:320:27:36

-..then you turn up the heat again

-to 180 and cook it for 20 minutes...

0:27:360:27:42

-..before you serve it.

0:27:420:27:44

-The duck has been cooking for

-75 minutes at a low temperature.

0:27:570:28:02

-It's time to turn the heat

-back up again to 180 degrees.

0:28:020:28:08

-This is the final step.

0:28:080:28:10

-Add coriander seeds to some honey.

0:28:110:28:15

-Spoon the honey over the duck.

0:28:240:28:26

-It needs another 20 minutes...

0:28:290:28:31

-..but take it out after ten minutes

-and baste the duck with the honey.

0:28:310:28:36

-Cook it for another ten minutes

-and it'll be ready.

0:28:360:28:40

-At the last minute,

-pour the dressing over the endive.

0:28:460:28:50

-It's ready to be served.

0:28:510:28:52

-The smell...

0:28:570:28:58

-..is fantastic.

0:28:590:29:00

-This week, I return to my open-air

-kitchen on the Lleyn coast...

0:29:210:29:26

-..to cook traditional food

-in a contemporary way.

0:29:260:29:30

-Brown Trout,

-Oyster Mayonnaise & Gem Lettuce

0:29:320:29:38

-The next recipe is brown trout

-and oyster mayonnaise.

0:29:380:29:42

-First, I'll make the mayonnaise.

0:29:420:29:45

-You use eggs

-in ordinary mayonnaise...

0:29:450:29:48

-..but I'm going to use oysters.

0:29:480:29:50

-Prise open the shell,

-using a shucking knife.

0:29:500:29:54

-In it goes.

0:29:550:29:56

-Remove the lid...

0:29:570:29:59

-..but it's important

-to keep all that liquid inside.

0:29:590:30:04

-Add one egg yolk...

0:30:100:30:13

-..and some vegetable oil.

0:30:160:30:19

-Blitz it with a hand blender.

0:30:190:30:22

-Add the oil slowly as you would if

-you were making ordinary mayonnaise.

0:30:280:30:33

-You end up with this -

-oyster mayonnaise.

0:30:400:30:45

-It's ready, so I'll set it aside.

0:30:490:30:52

-I'll cook the brown trout,

-using a blowtorch...

0:30:550:30:59

-..and I'll serve it

-with a gem lettuce.

0:30:590:31:03

-Cut the lettuce in half.

0:31:040:31:06

-Add salt and drizzle

-with a little rapeseed oil.

0:31:100:31:14

-Drizzle a little rapeseed oil

-over the fish.

0:31:150:31:19

-Next, use a blowtorch

-to cook the brown trout.

0:31:190:31:25

-You can use a grill,

-but this is a little bit different.

0:31:260:31:30

-You can direct the heat

-to the exact spot you want it...

0:31:300:31:35

-..and the skin goes nice and crispy.

0:31:350:31:38

-It's important to make sure you cook

-the fish until it's charred...

0:31:410:31:46

-..and to do that on a metal tray.

0:31:460:31:49

-The heat spreads across the tray

-and cooks the fish from below too.

0:31:490:31:55

-Do the same thing

-with the gem lettuce.

0:32:030:32:07

-Blowtorch the lettuce

-until it's a little blackened.

0:32:080:32:12

-This transforms its flavour.

0:32:130:32:15

-Make sure the fish is charred.

0:32:200:32:22

-It's ready.

0:32:240:32:26

-Add the lettuce.

0:32:270:32:29

-Add lemon juice

-to the mayonnaise.

0:32:310:32:34

-Add lemon juice to the fish too.

0:32:400:32:43

-Salt.

0:32:450:32:46

-There we are.

0:32:480:32:49

-Brown trout and oyster mayonnaise.

0:32:530:32:57

-.

0:33:110:33:11

-Subtitles

0:34:590:34:59

-Subtitles

-

-Subtitles

0:34:590:35:01

-Chocolate Mousse & Pear

0:35:040:35:08

-The next recipe

-is chocolate mousse and pear.

0:35:090:35:12

-It's a classic combination.

0:35:120:35:14

-I'll make chocolate crumb

-to add texture.

0:35:150:35:21

-Melt some butter in a pan.

0:35:210:35:23

-Put flour in a bowl.

0:35:240:35:27

-Add some cocoa powder...

0:35:290:35:31

-..some ground almonds...

0:35:320:35:34

-..and a pinch of salt.

0:35:350:35:36

-I also need some sugar.

0:35:380:35:40

-Add it to the mixture...

0:35:410:35:42

-..then in goes the butter.

0:35:430:35:45

-Mix it well.

0:35:500:35:52

-It's ready now.

0:35:530:35:55

-It's similar to crumble crumbs

-but it includes cocoa and salt.

0:35:550:35:59

-Bake for 15 minutes.

0:36:010:36:02

-While the chocolate crumb cooks,

-I'll prepare the chocolate mousse.

0:36:040:36:08

-First, melt the chocolate in a bowl

-placed over a pan of warm water.

0:36:090:36:14

-It's vital that the water

-doesn't touch the bowl.

0:36:150:36:18

-If the water did touch the bowl,

-the chocolate could burn.

0:36:190:36:21

-It will make the mousse

-cold and heavy.

0:36:220:36:25

-Next, I'll caramelize a pear...

0:36:260:36:31

-..using a blowtorch.

0:36:310:36:33

-Cut the pear in half.

0:36:350:36:37

-Trim the underside of the pear,

-so it sits neatly.

0:36:390:36:43

-I'm using icing sugar.

0:36:460:36:47

-It's important to do this quickly.

0:36:500:36:52

-We want to keep the pear raw

-but we also want to caramelize it.

0:36:530:36:57

-That's why

-it's important to do this quickly.

0:36:580:37:03

-There we are. It's ready.

0:37:110:37:12

-Now for the part I enjoy.

0:37:130:37:16

-Plating up.

0:37:170:37:18

-Place the pear on one side.

0:37:240:37:27

-For the finishing touch...

0:37:340:37:36

-..sprinkle salt on the mousse.

0:37:380:37:41

-There you have it.

0:37:410:37:43

-For more information,

-see the website or write to us.

0:37:480:37:53

-Sometimes,

-I come down to the sea to sail...

0:38:140:38:17

-..but today, I'm here to forage

-and to cook in a frying pan.

0:38:170:38:21

-Dafydd Morse

-is a maths teacher by profession...

0:38:290:38:33

-..but in his spare time,

-he forages for ingredients.

0:38:330:38:37

-Llantwit Major beach

-is an ideal place for that.

0:38:370:38:41

-Dafydd, what sparked

-your love of foraging?

0:38:410:38:44

-How long have you been doing it?

0:38:450:38:47

-I've been doing it

-for around six years.

0:38:470:38:50

-It started with a desire

-to live a simpler life.

0:38:510:38:55

-OK.

0:38:550:38:57

-I wanted to be self-sufficient.

0:38:570:38:59

-I thought I could grow

-some of my own food and forage too.

0:39:000:39:03

-I started to cook more

-and bake my own bread.

0:39:040:39:07

-My wife says I'm not capable

-of going for a normal walk.

0:39:080:39:12

-My eyes always dart here and there.

0:39:130:39:15

-You're always on the lookout.

0:39:150:39:17

-Yes, I'm always

-looking for something edible.

0:39:180:39:21

-What do you do with what you forage?

0:39:220:39:25

-Do you cook it, sell it or share it?

0:39:250:39:27

-What happens to the food you find?

0:39:270:39:30

-I cook whatever I can myself.

0:39:300:39:34

-I preserve anything I can

-to eat over the winter.

0:39:360:39:41

-I pickle things like rock samphire.

0:39:410:39:44

-I make jams, jellies and sauces.

0:39:450:39:48

-I also make some drinks.

0:39:490:39:51

-I make a lot of wine.

0:39:510:39:53

-Will we find a lot of things today?

0:39:540:39:57

-Will we find a lot of things today?

-

-I hope we find quite a lot.

0:39:570:39:58

-I'm looking forward to finding

-sea beet and rock samphire.

0:39:590:40:04

-Dafydd, what's this stuff

-called in Welsh?

0:40:130:40:16

-Corn carw'r mor.

0:40:160:40:17

-Corn carw'r mor.

-

-Rock samphire in English.

0:40:170:40:19

-Corn carw'r mor means sea antlers.

0:40:200:40:22

-You can see how it got that name.

-It looks like antlers.

0:40:220:40:26

-It's tasty too, though a bit salty.

0:40:260:40:29

-It's tasty too, though a bit salty.

-

-Yes.

0:40:290:40:31

-I've seen the flavour described

-as carrots and kerosene in one!

0:40:310:40:35

-I know you use it

-in your restaurant...

0:40:360:40:39

-..but I haven't seen sea samphire

-on the menu anywhere else.

0:40:390:40:44

-One of the reasons

-I love to forage...

0:40:440:40:47

-..is I get to taste flavours

-I wouldn't otherwise encounter.

0:40:470:40:51

-This is pungent.

0:40:510:40:53

-Two or three sprigs

-is enough on any plate.

0:40:530:40:56

-There are three types

-of edible seaweed.

0:41:060:41:09

-I don't know much about seaweed.

0:41:100:41:13

-Can you explain what it is

-and how you know if it's edible?

0:41:130:41:17

-In general terms,

-there are three types of seaweed.

0:41:170:41:21

-Green, brown and purple.

0:41:210:41:23

-The green seaweed is the easiest

-to recognize and to cook.

0:41:250:41:29

-You can eat

-any type of green seaweed.

0:41:290:41:32

-So green seaweed is edible. OK.

0:41:320:41:34

-It's tasty and easy to prepare.

0:41:350:41:37

-Scissors are handy for this.

0:41:400:41:42

-That's plenty.

0:41:460:41:48

-Dafydd, between the beach and

-the car park, we've found sea beet.

0:41:530:41:57

-Sea beet. Yes.

0:41:580:42:00

-It's pretty thick.

0:42:000:42:01

-Yes, and you can see

-that the leaves are a bit rubbery.

0:42:020:42:07

-It's not great raw.

0:42:090:42:10

-No, but it's really tasty

-when it's cooked.

0:42:100:42:14

-This is sea purslane.

0:42:150:42:18

-Eurllys penfelyn in Welsh.

0:42:190:42:21

-I'll pick this.

0:42:220:42:24

-I want to cook it later.

0:42:240:42:25

-Are we allowed to pick it?

0:42:260:42:27

-Yes - we're allowed to pick

-the four Fs.

0:42:280:42:31

-Fruit, foliage, flowers and fungi.

0:42:310:42:37

-So it doesn't matter where it grows,

-you can pick it.

0:42:370:42:40

-As long as it isn't on a

-Site Of Special Scientific Interest.

0:42:400:42:45

-Or on private land, obviously.

0:42:450:42:47

-There are certainly a lot of things

-which will kill you if you eat them.

0:43:010:43:06

-We walked past some hemlock today

-and that will definitely kill you.

0:43:060:43:11

-Socrates used it to commit suicide.

0:43:120:43:15

-Socrates used it to commit suicide.

-

-Steer clear of hemlock.

0:43:150:43:18

-I hope I'll manage to cook halibut

-with the vegetables we collected.

0:43:260:43:32

-The wind's blowing

-and I'm sure the tide's coming in!

0:43:320:43:35

-I'll poach the halibut

-with the vegetables.

0:43:360:43:40

-Put some white wine in a pan

-and hope it comes to the boil.

0:43:410:43:46

-I need it to boil

-to get rid of the alcohol...

0:43:460:43:50

-..but keep the wine's flavour.

0:43:500:43:52

-While the wine comes to the boil...

0:43:530:43:56

-..these are the vegetables

-we collected this morning.

0:43:580:44:04

-I washed them thoroughly

-to get rid of all the sand.

0:44:050:44:08

-This seaweed is used

-to make laver bread.

0:44:090:44:12

-But I'll add this to the white wine.

0:44:120:44:16

-I want to extract the flavours.

-I won't serve it.

0:44:180:44:23

-The wine's coming to the boil.

0:44:240:44:26

-Hopefully,

-the alcohol has evaporated.

0:44:270:44:30

-Add salt...

0:44:320:44:33

-..and a dollop of butter.

0:44:350:44:37

-Add water to make sure

-the flavours aren't too strong.

0:44:390:44:42

-In a way,

-I'm making seaweed stock.

0:44:430:44:46

-Out comes the seaweed.

0:44:460:44:49

-In goes the fish.

0:44:510:44:52

-What's sea beet in Welsh?

0:44:550:44:56

-What's sea beet in Welsh?

-

-Betys y mor.

0:44:560:44:58

-Add seaweed - this is sea lettuce.

0:45:000:45:03

-In it goes.

0:45:050:45:06

-It's just coming to the boil.

0:45:070:45:09

-It's important

-to cook the fish slowly.

0:45:100:45:12

-Add the rock samphire.

0:45:130:45:15

-Add the rock samphire.

-

-Corn carw'r mor.

0:45:150:45:17

-Finally...

0:45:180:45:20

-..I'll add some sea purslane leaves.

0:45:220:45:25

-Make sure everything's cooking.

0:45:270:45:29

-So spooning liquid over the fish

-helps it cook.

0:45:290:45:34

-Yes. The heat comes from below

-but you need heat from above too.

0:45:350:45:39

-For the final touch,

-I'll add some rapeseed oil.

0:45:410:45:45

-It introduces

-a new colour to the dish.

0:45:460:45:49

-Taste it. It's hot, mind you.

0:45:510:45:54

-It just flakes off.

0:45:560:45:59

-It's important not to overcook fish

-or you lose the flavour.

0:46:000:46:05

-It's like being in a restaurant.

0:46:080:46:11

-It's like being in a restaurant.

-

-A restaurant on a beach!

0:46:110:46:12

-The best thing I've eaten today.

0:46:140:46:16

-The best thing I've eaten today.

-

-The only thing you've eaten!

0:46:160:46:18

-You've taught me

-a lot today, Dafydd.

0:46:180:46:21

-I knew about one or two things

-but you taught me about seaweed.

0:46:220:46:27

-And you taught me how to cook it.

0:46:280:46:30

-It's tricky to cook on a beach

-but the flavour is there.

0:46:300:46:34

-S4C Subtitles by Testun Cyf.

0:47:060:47:08

-.

0:47:090:47:09

Byddwn yn ymweld a chartref yr awdur Llwyd Owen yn 'Adre'. Today we visit Cardiff-born author, Llwyd Owen, in Adre. Following this, a chance to see more recipes in Cegin Bryn.