Sun, 19 Feb 2017 12:20 Dal Ati


Sun, 19 Feb 2017 12:20

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-Welcome to another episode of Adre.

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-Today, I'm in Pontyberem

-and the sun is shining.

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-Teg edrych tuag adref.

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-There you go - a line of poetry

-to kick off the programme.

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-Teg edrych tuag adref -

-it's good to head home.

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-I'm quoting poetry...

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-..because I'm here

-to spend the day with a poet.

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-Let's search for some clues

-inside his home.

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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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-This biscuit tin

-has a Brittany flag printed on it.

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-This person has close ties

-with Brittany and he speaks Breton.

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-He speaks several languages -

-Breton, French, Spanish...

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-..Welsh and English.

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-He's a linguist.

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-This is his old work coat.

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-Tinopolis is the name

-of a TV production company.

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-This person wore it

-when he presented Wedi 7.

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-The person who lives here

-plays the flute...

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-..and he's also famous for rapping.

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-He was a member of the bands

-Genod Droog and Y Diwygiad.

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-The poet who lives here

-is extremely successful.

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-There are trophies

-and bardic chairs here...

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-..including this one, which he won

-at the 2016 National Eisteddfod.

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-Aneirin Karadog lives here

-with Laura, his wife...

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-..and their children,

-Sisial and Erwan.

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-His name is Aneirin Karadog.

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-He comes from Pontyberem.

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-Do you fancy a cup of tea

-before you get started?

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-Yes, please. Thank you.

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-Thank you for the warm welcome

-to Pontyberem.

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-How long have you lived here?

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-How long have you lived here?

-

-Since August, 2009.

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-Laura, my wife, had a job in

-Carmarthen and I worked in Llanelli.

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-We were looking

-for a central location...

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-..and the Gwendraeth Valley

-is between Carmarthen and Llanelli.

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-We found this house

-and it was perfect.

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-You have

-no family connections here...

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-..but your family

-comes from Brittany and Wales.

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-Yes.

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-My wife's family

-comes from the Ogwen Valley...

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-..and my father comes from Nelson...

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-..which is in

-the western industrial valleys...

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-..of Merthyr,

-Caerphilly and Pontypridd.

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-My mother comes from

-Lesneven in north-west Brittany...

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-..which is twinned with Carmarthen.

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-Hers was a Breton-speaking,

-farming family.

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-How did a man from Nelson

-meet a Breton woman, I'm not sure...

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-..but it happened and here I am.

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-You worked on the Wedi 7 team

-for a few years...

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-..as a presenter

-and a correspondent.

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-Yes, I worked on the show

-for nine and a half years.

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-I started out as a researcher...

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-..and I was happy to get a call from

-Angharad Mair to offer me a job.

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-That was a lovely moment.

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-The famous producer and presenter,

-Idris Charles, worked with us...

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-..and he suggested

-I film an item down the Bay...

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-..about a rapping and hip hop

-contest at the Millennium Centre.

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-I did it and that was my first item.

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-You speak Breton and you studied

-languages the University of Oxford.

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-Yes - I grew up speaking Breton with

-my mother and Welsh with my father.

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-I then studied French and Spanish

-at university.

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-I'm very fortunate.

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-Spanish is the only language

-I've had to learn from scratch.

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-I got Breton from Mam, Welsh

-from Dad, English just naturally.

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-My grandparents in Nelson

-didn't speak Welsh.

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-"I've lost my corach, Grandpa."

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-"What's he talking about now?"

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-When my parents met, their only

-common language was French.

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-My father couldn't speak Breton...

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-..and my mother didn't speak

-Welsh or English at that point.

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-They spent years

-speaking French to each other.

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-I remember them

-speaking French to each other...

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-..and not understanding

-what they were saying.

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-Is Breton similar to Welsh?

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-HE SPEAKS BRETON

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-I'm sure you could understand

-some of those words.

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-It's so sexy! It's Welsh mixed with

-a little bit of French.

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-You were

-the Welsh Children's Poet Laureate.

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-What did you have to do

-as a children's poet?

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-It was a real honour.

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-I was selected by a secret panel

-which met somewhere.

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-They chose me.

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-Rather than

-writing poetry for children...

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-..it's about working with children

-and youngsters in schools...

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-..promoting poetry and Welshness.

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-Did you enjoy it?

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-Yes, I loved it.

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-A child's imagination

-is a special thing...

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-..which isn't dated or jaded.

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-Speaking of children, hello!

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-Thank you, Laura.

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-We're having a cup of tea

-but you're having nothing.

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-I've just had one.

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-Hello, Erwan.

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-How old is he?

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-How old is he?

-

-He'll be five months next week.

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-You were pregnant

-when Aneirin won the chair.

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-Yes, I was.

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-You were due to give birth

-the previous day.

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-Yes, but our babies

-have a tendency to be late.

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-He didn't make an appearance

-for another fortnight.

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-The great thing was

-you could be at the ceremony.

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-Yes. There was no sign of him,

-so I was safe to go.

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-I know you've had to clean

-and tidy up because I was coming.

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-Is it alright

-if I have a nose around?

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-Yes, of course. You're very welcome.

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-The second you walk in,

-you see this house is a home.

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-The children's calendar

-and their things.

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-Yes - their stuff.

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-What rooms can we see here?

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-This is the hall, where we keep

-our muddy shoes after dog walks.

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-Through there is the kitchen, which

-is small but big enough for us.

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-What's that chair,

-under these things?

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-I'm ashamed to say it's

-the Urdd Eisteddfod bardic chair.

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-We will find it a worthy spot but

-at the moment it's under our coats!

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-Where shall we start?

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-Where shall we start?

-

-In the lounge.

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-Hello! There's someone here

-to welcome us.

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-This is Mukti.

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-Mukti comes from North Wales and

-he's been with us for 18 months.

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-Mukti, you're lying on the floor

-like a rug.

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-This is the main room.

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-That's the lounge and this is

-a living room and dining room?

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-Yes - the dining table folds away.

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-We had to maximise the space

-because of Laura's yoga equipment.

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-She sometimes teaches her clients

-in our home.

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-The yoga happens here

-and the bardic chair is over there.

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-There's a lovely log burner

-in the lounge.

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-The dog lives in that corner

-and we also have a cat somewhere.

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-She's gone to hide from us!

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-This is a lovely room

-and it opens out onto the garden.

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-Let's go outside, whilst it's dry.

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-We'd better fetch our coats.

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-This is nice.

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-There's plenty of room here

-to have parties and barbecues.

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-It's south-facing,

-so we get the sun most of the day.

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-It's a real sun trap.

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-Tell me exactly where we are now,

-geographically.

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-We're in Cwm Gwendraeth Fawr and

-Cwm Gwendraeth Fach is behind us.

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-Llanelli is over the mountain

-and Carmarthen is behind us.

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-Go up the valley,

-past Tumble and Cross Hands...

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-..to Llandeilo and Dinefwr.

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-Let's go back inside

-to see upstairs.

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-Yes - it's wintry out here.

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-Come in.

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-Come in.

-

-Hello, Sisial. Are you OK?

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-Wow! I love your bedroom.

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-What colour is it?

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-Pink.

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-What happened

-at the Eisteddfod this year?

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-I had something

-with chocolate and marshmallow.

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-I can't remember what it was called.

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-You had chocolate and marshmallows

-but did Dad do something special?

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-The chair.

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-Are you allowed to sit on it?

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-Are you allowed to sit on it?

-

-Yes.

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-Is the cat allowed to sit on it?

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-Is the cat allowed to sit on it?

-

-No, neither is the dog or the baby.

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-The cat could scratch it

-and so could the dog.

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-That's right, but big girls like you

-are allowed to sit on it.

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-Thank you. High five.

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-Oh! Sisial is so cute.

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-Alright, so this is your office.

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-Your poetry room.

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-Your poetry room.

-

-My man cave.

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-I don't build things in here,

-other than poems perhaps.

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-Excuse the camping equipment.

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-We bought it last January and the

-plan was to go camping last summer.

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-It got complicated

-because of the baby!

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-We're going to go camping

-at the Eisteddfod in August...

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-..and in places we haven't been to

-in Ceredigion and Carmarthenshire.

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-I'll come back next year

-and they'll still be in their boxes.

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-At least they're clean!

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-At least they're clean!

-

-They'll never fit back in the boxes.

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-I can see a collection of books,

-starting with Laura's yoga books.

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-Yes, books about yoga

-and travel books.

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-She's seen a lot of the world.

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-The middle shelf is an overflow

-of my poetry books...

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-..and books about composing verse.

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-I also have some language books...

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-..and novels

-written in other languages.

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-On the wall there's a poem

-about being the Children's Poet.

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-Every Children's Poet writes a poem

-which is turned into a poster...

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-..which is sent out to schools.

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-Dewi Pws, Eurig Salisbury

-and Twm Morys have done one...

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-..and Anni Llyn will write one.

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-That's my poem for the children.

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-Join us after the break...

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-..when we go for a walk

-along Llansteffan beach...

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-..and Aneirin

-tries to teach me to compose verse.

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-See you in a minute.

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-.

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-Subtitles

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-Subtitles

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-Welcome back.

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-We've come down to Llansteffan beach

-and it's really nice here.

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-Do you often walk Mukti here?

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-Do you often walk Mukti here?

-

-Yes.

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-We also visit other beaches like

-Ferryside, across the water there...

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-..and Cefn Sidan, Pembrey.

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-Mukti keeps you fit.

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-Yes, and he loves the sea.

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-Something clicks in his head

-when he reaches the sea.

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-He loves to run free.

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-It's a great way

-to explore the area...

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-..and to meet new people.

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-Your links with Brittany

-are obviously important to you.

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-Your parents live over there.

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-Can you see yourselves

-moving there too?

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-We have plans to live there

-for a school term or maybe a year...

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-..at some point during the next

-five years, finances allowing.

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-We want Sisial to go to a Breton

-school and be immersed in Breton...

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-..and come away from the experience

-as a fluent Breton speaker.

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-She understands every word...

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-..but getting it from the brain

-to the tongue is the tricky part.

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-Is belonging to Wales and Brittany

-important to you?

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-Yes - I have a place I call home

-in Brittany.

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-I'm familiar with its beaches,

-its countryside...

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-..its way life,

-its food and its culture.

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-Is the Breton language

-on solid ground?

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-How many speakers are there?

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-How many speakers are there?

-

-The damage has been done to it.

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-There were around a million

-Breton speakers in the 1980s.

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-They spoke Breton naturally.

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-There was very little

-Breton-language media back then...

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-..and very few

-Breton-language schools.

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-There are now 250,000 speakers but

-efforts are being made to save it.

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-It's gaining strength, as is Welsh

-in the south-east valleys.

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-Where has Mukti gone?

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-Mukti!

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-Here he comes! Mukti!

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-We lost the dog

-but we had a good walk!

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-Do you think you could try

-to teach me to write poetry?

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-I've never attempted to do it.

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-Every Welsh person can write poetry,

-like every one of us can sing.

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-You can

-learn to write poetry out of tune!

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-In essence, composing poetry

-is easy to understand.

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-We'll see.

-I'm sure you're a great teacher.

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-First of all,

-explain cynghanedd to me.

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-Cynghanedd is a very simple

-form of poetry.

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-It's the concept of sound

-arrangement within one line.

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-When I say accent, I don't mean

-regional variation of a language...

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-..I'm talking about the place

-the stress falls within a word.

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-Winning

-a National Eisteddfod chair...

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-..is the pinnacle

-of any poet's life.

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-In order to win it,

-you had to write an ode.

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-What exactly is an ode?

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-An ode is a series of poems written

-in cynghanedd, or strict meter.

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-An ode is 250 lines long, with

-each line written in cynghanedd.

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-That means every line sticks within

-the system of repeating consonants.

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-The lines must also rhyme,

-which adds another complication.

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-Let's start with our names.

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-Say your name out loud, please.

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-Nia.

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-Cynghanedd must work to the ear

-in addition to working on paper.

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-Nia, where does the accent fall

-on Nia?

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-On the Ni.

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-Yes. You don't say Ni-ah!

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-Yes. You don't say Ni-ah!

-

-Some people do.

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-Yes, in posh areas of Wales!

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-I'll make it easy for you by writing

-your name at the end of the line.

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-All that's left to do

-is fill the line.

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-There are seven syllables in a line,

-so there are five syllables left.

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-Each line

-must be seven syllables long.

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-Yes, although it depends

-on the measure.

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-Never mind that.

-Back to the question.

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-The accent goes on Ni.

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-Nia. The accent does on Ni.

-There's no accent on the a.

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-The word Nia

-splits into two syllables.

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-Does the accent fall on a consonant?

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-Well... no,

-not in the middle of the accent.

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-That's right. The accent

-doesn't fall on a consonant.

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-That means we must

-balance the line...

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-..with a word where

-the accent falls on a vowel.

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-Can you think of a single-syllable

-word which contains no consonants?

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-Awen?

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-Awen and Nia

-work within a line of cynghanedd.

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-I'll write down 'awen'.

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-You're half way

-to writing cynghanedd.

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-Hot flush!

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-Forget letters at the end of words,

-so don't worry about the N in awen.

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-Will we put 'yw' in there?

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-Will we put 'yw' in there?

-

-Yes - put 'yw' in there.

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-We're creating poetry

-in addition to cynghanedd.

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-I like it. Awen - muse.

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-Oh! I've just thought of something.

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-Ein hawen.

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-Yes - we put a H in front of awen.

-You remember your Welsh lessons!

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-Ein hawen.

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-As we need seven syllables,

-we'll make it more posh.

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-Ydyw instead of yw.

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-Ein hawen ydyw Nia.

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-Seven syllables.

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-Split the line in the natural place

-and analyse your cynghanedd.

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-N over here.

-There are no vowels there.

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-Ignore that N.

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-There's an N here.

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-There's a D here, which means

-we've created a cynghanedd draws.

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-Yes, so we jump across a letter

-to balance out the two Ns.

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-The accent pattern matches.

0:20:260:20:29

-You've created a line of cynghanedd.

0:20:290:20:31

-You've created a line of cynghanedd.

-

-Thank you. That was very exciting.

0:20:310:20:34

-I have huge respect for poets

-who can write cynghanedd.

0:20:350:20:39

-I may sign up for a class.

0:20:390:20:41

-You don't have to go to a class.

-You can follow the Clera podcast.

0:20:410:20:45

-It's a podcast which is created

-by Eurig Salisbury and I...

0:20:460:20:50

-..where we offer a cynghanedd lesson

-as part of each podcast.

0:20:500:20:54

-You can find us

-on SoundCloud and Twitter.

0:20:550:20:58

-Search for the Clera podcast.

0:20:580:21:00

-It's also on iTunes.

0:21:000:21:02

-A shameless plug there!

0:21:020:21:03

-I'll do that. Great.

0:21:040:21:05

-We've had a cuppa

-and a lesson in cynghanedd.

0:21:070:21:10

-Let's go back to the house

-for another cuppa.

0:21:100:21:13

-What three things

-would you rescue from a fire?

0:21:220:21:25

-The National Eisteddfod

-Literary Entries and Adjudications.

0:21:270:21:31

-I have three examples here but

-I have a vast collection of them.

0:21:320:21:36

-I'm a bit of an Eisteddfod geek...

0:21:360:21:39

-..and I'm encyclopaedic

-when it comes to who won what then.

0:21:390:21:43

-This is the volume produced

-for the Cardigan Eisteddfod of 1976.

0:21:470:21:52

-It was the year of the big fuss

-when Dic Jones won the chair...

0:21:520:21:56

-..but he was later disqualified and

-Alan Llwyd was awarded the chair.

0:21:560:22:01

-Dic's ode is included in the

-Entries and Adjudications volume...

0:22:020:22:07

-..as is Alan's ode,

-which is at the back.

0:22:070:22:09

-This is the 1917 volume,

-from the Black Chair Eisteddfod.

0:22:100:22:14

-Hedd Wyn won the chair that year,

-of course, with his ode Yr Arwr.

0:22:140:22:19

-Hedd Wyn

-went to fight in World War I.

0:22:200:22:22

-He won the chair but he was killed

-before he could sit in it.

0:22:230:22:26

-It's known as the Black Chair.

0:22:270:22:29

-Yes. A black cover

-was draped over the chair.

0:22:300:22:33

-It was a sad occasion.

0:22:330:22:34

-An excellent film was shot

-about Hedd Wyn's story.

0:22:350:22:38

-Yes. His story symbolises

-the waste of the Great War.

0:22:390:22:42

-This is old and substantial.

0:22:450:22:47

-It dates from the early days of

-the modern Eisteddfod in the 1880s.

0:22:470:22:52

-It's in English.

0:22:520:22:53

-Royal National Eisteddfod Of Cardiff

-Transactions.

0:22:540:22:57

-What's your second item?

0:22:580:22:59

-What's your second item?

-

-Barzhaz Breizh.

0:22:590:23:00

-It's a vast collection

-of Breton folk songs and poetry.

0:23:020:23:07

-The music and the lyrics

-are printed in this volume.

0:23:090:23:13

-It was put together

-by a man calked Kervarker.

0:23:150:23:18

-He learned Breton and he showed

-an interest in ordinary Bretons...

0:23:200:23:25

-..their traditions and their songs,

-so he recorded them.

0:23:250:23:29

-The song Emgann Sant Kast...

0:23:300:23:32

-..is about France and England

-going to battle in Brittany.

0:23:330:23:37

-Breton men fought for France

-and Welsh men fought for England.

0:23:390:23:43

-They heard each other talking

-and they decided not to fight.

0:23:430:23:48

-That's the story, at least.

0:23:480:23:50

-Many stories and fables

-are recorded in the form of songs.

0:23:500:23:55

-What about the final item?

0:23:570:23:59

-It might be a struggle

-to rescue it from the fire...

0:23:590:24:03

-..but I choose the chair, assuming

-my wife and children are safe.

0:24:040:24:08

-Where does the chair live?

0:24:080:24:10

-Where does the chair live?

-

-In the lounge.

0:24:100:24:11

-It's far away from the radiator.

-I don't want the wood to warp.

0:24:120:24:17

-We can sit here and look at the fire

-or look at the chair.

0:24:190:24:23

-It takes its place nicely.

0:24:240:24:26

-Do you have happy memories

-of that day or is it all a blur?

0:24:270:24:31

-It's pretty clear, but

-I've watched it back a few times.

0:24:320:24:36

-Poor Laura!

0:24:370:24:38

-We came home that night, had a

-Chinese and watched the ceremony.

0:24:390:24:44

-It was a great day and it was

-brilliant to have my family there.

0:24:450:24:49

-Thank you. I really enjoyed my time

-in Pontyberem with you.

0:24:490:24:54

-It was lovely to have you here.

0:24:550:24:57

-I had a lovely time

-with Aneirin and his family.

0:25:010:25:04

-Join me next time, when I have

-a nose around another star's house.

0:25:050:25:09

-.

0:25:090:25:10

-Subtitles

0:25:160:25:16

-Subtitles

-

-Subtitles

0:25:160:25:18

-The finest ingredients

-from the land and seas of Wales...

0:25:230:25:27

-..are the stars of this series.

0:25:270:25:30

-After a week in a dark, hot kitchen,

-I'm happy to get out...

0:25:310:25:35

-..and travel across Wales seeking

-inspiration and cooking outdoors.

0:25:360:25:41

-You can't beat

-fresh food and fresh air.

0:25:430:25:46

-Welcome to Cegin Bryn - Tir A Mor.

0:25:490:25:51

-In this programme, I fish with

-two great anglers in Pwllheli...

0:25:560:26:00

-..I cook asparagus

-in my open air kitchen...

0:26:010:26:03

-..and I prepare

-a very special treacle tart.

0:26:030:26:07

-First, I head to my kitchen

-to cook aromatic spare ribs.

0:26:090:26:13

-Pork Spare Ribs

0:26:130:26:18

-First, place three racks of pork

-spare ribs in a pan of cold water.

0:26:180:26:23

-It's important to use cold water.

0:26:230:26:25

-Add some salt to the pan...

0:26:260:26:28

-..plus a cinnamon stick.

0:26:310:26:33

-Snap the cinnamon stick in half.

0:26:340:26:36

-Finally, add some black pepper

-and some star anise.

0:26:370:26:41

-Turn up the heat...

0:26:470:26:49

-..and simmer for 20 minutes.

0:26:500:26:52

-While the ribs cook,

-I'll prepare the marinade.

0:26:570:27:00

-I'll mix it in a bowl.

0:27:020:27:03

-Honey.

0:27:040:27:05

-Soy sauce.

0:27:050:27:07

-Hoisin sauce.

0:27:080:27:10

-Sesame oil.

0:27:150:27:16

-Not too much.

0:27:170:27:19

-It's really strong.

0:27:190:27:21

-Dried chilli flakes.

0:27:220:27:24

-Five spice powder.

0:27:260:27:28

-That's enough.

0:27:310:27:32

-The juice of one lime.

0:27:340:27:36

-The marinade is ready.

0:27:400:27:42

-The ribs have been

-simmering in the pan for 20 minutes.

0:27:430:27:47

-I'll now cover the ribs

-in the marinade.

0:27:470:27:50

-It's important

-to chill it in the fridge overnight.

0:27:500:27:54

-These ribs have chilled overnight.

0:28:130:28:15

-I'll cook them in a 160 degree oven

-for around half an hour.

0:28:160:28:22

-Serve the ribs with spring onions,

-cashew nuts and a lime.

0:28:310:28:35

-If you could smell this,

-you'd be as happy as me.

0:28:420:28:45

-It looks perfect.

0:28:470:28:49

-Place the ribs on a board.

0:28:500:28:52

-There we are.

0:29:000:29:02

-Slow-cooked pork spare ribs.

0:29:020:29:04

-They're very tasty and very cheap.

0:29:040:29:07

-Wonderful.

0:29:070:29:09

-The last time I was in Pwllheli...

0:29:300:29:32

-..I went out in a boat

-to catch scallops out at sea.

0:29:320:29:36

-Today, I hope to catch fish

-off dry land...

0:29:360:29:39

-..with a little help

-from two local women.

0:29:390:29:42

-Pwllheli beach

-at 6.30 in the morning.

0:30:080:30:11

-I'm half-asleep

-but I hope the fish are awake.

0:30:110:30:14

-Two members of the Wales Ladies Fly

-Fishing Team are here to help me.

0:30:210:30:26

-Enid Edwards and Marian Davies.

0:30:260:30:28

-We've got a lot of kit here.

0:30:350:30:36

-What's that?

0:30:370:30:38

-It's a stand to hold the rod.

0:30:380:30:40

-So when you go fishing,

-you don't hold anything?

0:30:400:30:44

-No - we settle down on our chairs.

0:30:440:30:46

-You have chairs

-and a stand to hold your rod.

0:30:470:30:50

-Yes, so we just keep an eye

-on the tip of the fishing rod.

0:30:510:30:55

-I borrowed this.

0:30:570:30:58

-Turn it up. That's right.

0:31:010:31:02

-Do you go fishing every day?

0:31:040:31:06

-Not every day,

-but I do go fishing regularly.

0:31:060:31:09

-As often as I can.

0:31:100:31:11

-How long have you been fishing?

0:31:110:31:13

-How long have you been fishing?

-

-For years.

0:31:130:31:14

-How long have you been fishing?

0:31:160:31:18

-Since I met my husband, in 1988.

0:31:190:31:21

-He was a keen angler.

0:31:210:31:23

-If he wasn't working,

-he was out fishing.

0:31:230:31:26

-That's how I started.

0:31:260:31:28

-Do you eat your catch?

0:31:280:31:29

-No. I only like smoked trout

-and smoked salmon.

0:31:300:31:33

-The expensive stuff!

0:31:330:31:35

-Pwllheli's posh!

0:31:350:31:37

-Why are you cutting off

-the heads and tails?

0:31:380:31:41

-To release the odour.

0:31:420:31:43

-Feed it through.

0:31:520:31:53

-This is to hide the hook?

0:31:560:31:57

-Yes.

0:31:580:31:59

-Push it all the way up.

0:32:000:32:02

-Make sure the hook's out.

0:32:080:32:09

-There we are.

0:32:100:32:11

-Make sure the hook's clear.

0:32:110:32:13

-Next, you need some elastic.

0:32:170:32:19

-Hold the hook and wrap the elastic

-around the bait.

0:32:230:32:26

-MUSIC

0:32:300:32:32

-I cast my line, so what now?

0:32:450:32:47

-Just wait?

0:32:480:32:49

-Yes.

0:32:490:32:51

-For how long? An hour?

0:32:520:32:54

-No, for around 15 minutes,

-then we'll change bait.

0:32:540:32:58

-The scent of the fish on the hook

-will fade in that time.

0:32:590:33:03

-That's why

-we have to change the bait.

0:33:030:33:06

-We'll sit here and wait

-for 15 minutes.

0:33:060:33:08

-This is a world away

-from my busy kitchen in London.

0:33:090:33:13

-I enjoy fishing.

0:33:160:33:18

-What do you enjoy about it?

0:33:180:33:20

-The thrill of competition?

0:33:200:33:22

-Yes, and the challenge.

0:33:220:33:24

-I love being outdoors too.

0:33:240:33:26

-It's relaxing to be outside,

-in the fresh air...

0:33:280:33:31

-..even if it's blowing a gale

-and raining.

0:33:310:33:34

-It's nice to be outside.

0:33:350:33:37

-How long have you been fly fishing?

0:33:370:33:39

-How long have you been fly fishing?

-

-For around 25 years.

0:33:390:33:41

-Oh, OK.

0:33:420:33:43

-You know your stuff then!

0:33:430:33:45

-You always learn something.

-You never know it all.

0:33:470:33:51

-Moc Morgan would say

-only a fool thinks he knows it all.

0:33:510:33:55

-That's very true.

0:33:550:33:57

-You compete all over Britain.

0:33:570:33:59

-Have you got some stories

-about the ones that got away?

0:34:000:34:04

-What happens on these fishing trips?

0:34:040:34:07

-What happens on these fishing trips?

-

-We get lost!

0:34:070:34:08

-What, you don't find the lakes?

0:34:080:34:11

-What, you don't find the lakes?

-

-We find them eventually.

0:34:110:34:13

-I have a sat nav in the car

-and Enid is my navigator...

0:34:130:34:16

-..but no matter where we go,

-we get lost.

0:34:170:34:19

-We're too busy talking

-to realize we've gone wrong.

0:34:200:34:23

-After a while on the beach...

0:34:340:34:36

-..I tried my luck

-spinning off the rocks.

0:34:370:34:39

-Hey-hey!

0:34:430:34:44

-I've caught a mackerel,

-although I was after bream.

0:34:470:34:51

-Never mind.

0:34:510:34:52

-I've caught it now...

0:34:530:34:55

-..so I'll cook it later.

0:34:550:34:57

-There's nothing better

-than fresh mackerel.

0:34:570:35:00

-Hello! I caught a fish.

0:35:050:35:07

-Well done!

0:35:070:35:08

-Have you caught anything?

0:35:080:35:11

-Have you caught anything?

-

-No - nothing.

0:35:110:35:12

-It's time to get cooking.

0:35:140:35:16

-Lovely!

0:35:160:35:18

-For my next recipe,

-I'll cook a sea bream.

0:35:220:35:25

-I didn't catch one today,

-so I bought one locally.

0:35:260:35:29

-I'll cook the mackerel I did catch

-a little later.

0:35:300:35:33

-I'll cook it whole...

0:35:330:35:35

-..and serve it with a grapefruit,

-lime and orange dressing.

0:35:350:35:39

-First, I must prepare the fish.

0:35:400:35:42

-Cut off the tail, using scissors.

0:35:420:35:45

-Cut off all the fins.

0:35:470:35:49

-It's important to do that because

-the fins burn as we cook the fish.

0:35:540:35:58

-Cut off anything which will burn

-before the meat is cooked.

0:35:590:36:03

-Next, remove the head.

0:36:030:36:05

-A lot of people don't like cooking

-whole fish and seeing the eyes.

0:36:050:36:10

-I'll cut off the head.

0:36:110:36:12

-Use a good knife for this.

0:36:120:36:14

-Push it through the bone.

0:36:140:36:16

-This is thyme.

0:36:210:36:23

-I'll also use some wild fennel.

0:36:260:36:28

-This fennel grows locally.

0:36:290:36:31

-Score the skin, through to the meat,

-to make sure the skin doesn't curl.

0:36:330:36:38

-Season it.

0:36:380:36:39

-Add a little oil.

0:36:430:36:44

-Make sure the pan's hot.

0:36:470:36:49

-In goes the fish.

0:36:520:36:53

-I'll prepare the dressing

-while the fish cooks.

0:36:560:37:00

-I'll use a grapefruit.

0:37:010:37:03

-Pull out some segments.

0:37:150:37:17

-Do the same thing with an orange.

0:37:200:37:22

-Remove the skin.

0:37:230:37:24

-Segment a lime in the same way.

0:37:290:37:31

-Add sugar...

0:37:330:37:34

-..salt...

0:37:350:37:37

-..and black pepper.

0:37:380:37:39

-Before I add the oil...

0:37:420:37:43

-..it's important

-to break up the fruit.

0:37:440:37:47

-Add olive oil very slowly.

0:37:520:37:55

-I'll add basil to the dressing.

0:37:570:37:59

-I'll use whole, small leaves.

0:37:590:38:02

-In they go.

0:38:020:38:04

-Mix well.

0:38:070:38:08

-Let it sit while the fish cooks.

0:38:080:38:10

-It's ready to be turned over.

0:38:170:38:19

-I hope there's colour on it.

0:38:190:38:21

-That's perfect.

0:38:220:38:23

-As you can see,

-the skin is nice and crispy.

0:38:230:38:26

-I can't forget

-the fresh mackerel I caught earlier.

0:38:280:38:32

-Season the fish

-and cook it in the pan.

0:38:340:38:36

-Would you like to taste it?

0:39:030:39:04

-Would you like to taste it?

-

-Yes.

0:39:040:39:06

-I caught this mackerel.

0:39:060:39:08

-Yes, and we didn't catch a thing!

0:39:080:39:10

-Is it alright? Not alright?

0:39:150:39:17

-Is it alright? Not alright?

-

-Yes.

0:39:170:39:18

-You don't eat fish, do you?

0:39:190:39:20

-You don't eat fish, do you?

-

-No, but that's lovely.

0:39:200:39:22

-I'll have some more, please.

0:39:220:39:23

-I'll have some more, please.

-

-Try the sea bream too.

0:39:230:39:25

-Which do you prefer -

-the mackerel or the sea bream?

0:39:300:39:35

-I like them both.

0:39:350:39:37

-They taste very different.

0:39:370:39:39

-Very nice.

0:39:390:39:40

-It was a team effort.

0:39:420:39:43

-Hang on! A team effort?

0:39:430:39:45

-I caught it and I cooked it!

0:39:450:39:47

-I caught it and I cooked it!

-

-Team effort. I'll wash up.

0:39:470:39:49

-Alright then.

0:39:490:39:51

-.

0:39:510:39:52

-Subtitles

0:39:590:39:59

-Subtitles

-

-Subtitles

0:39:590:40:01

-Next, I'll cook

-in my open air kitchen.

0:40:050:40:07

-This is asparagus

-with duck egg dressing.

0:40:080:40:11

-First, boil two duck eggs

-for four minutes.

0:40:110:40:14

-Asparagus With Duck Egg Dressing

0:40:150:40:19

-While the eggs cook,

-I'll prepare the dressing.

0:40:190:40:23

-It's really simple.

0:40:240:40:26

-I'll use two types of mustard.

0:40:290:40:32

-Dijon...

0:40:320:40:34

-..and English.

0:40:350:40:37

-White wine vinegar.

0:40:410:40:43

-Oil.

0:40:460:40:48

-Salt...

0:40:500:40:51

-..and pepper.

0:40:530:40:54

-Give it a stir...

0:40:560:40:57

-..then shake it in the jar.

0:41:030:41:05

-There we are.

0:41:090:41:10

-The dressing is ready.

0:41:100:41:12

-The eggs have had four minutes.

0:41:170:41:19

-Out they come.

0:41:210:41:22

-Next, with a chef's hands...

0:41:270:41:29

-..I'll peel the eggs

-whilst they're hot.

0:41:340:41:37

-It's important

-to cook the asparagus quickly.

0:41:430:41:46

-Snap off the lower section.

0:41:460:41:48

-You can't eat this part.

0:41:510:41:53

-Add lots of salt

-to a pan of boiling water.

0:41:530:41:56

-Salt enhances the taste of asparagus

-and it helps preserve the colour.

0:41:570:42:03

-Put the asparagus in the water

-and boil for three to four minutes.

0:42:060:42:10

-That gives me plenty of time

-to prepare the dressing.

0:42:130:42:16

-Slice the eggs

-whilst they're still warm.

0:42:170:42:21

-The warm, runny yolks

-should flow out.

0:42:220:42:25

-I hope the yolk oozes out.

0:42:250:42:27

-That's what gives us the dressing.

0:42:290:42:32

-It's important

-that the egg whites are cooked...

0:42:320:42:35

-..and the yolks are runny.

0:42:360:42:38

-That's perfect.

0:42:380:42:39

-Cut up the eggs in the bowl.

0:42:400:42:42

-Add some dressing to the eggs.

0:42:460:42:48

-To add colour to the dressing...

0:42:530:42:55

-..I'll use some parsley.

0:43:000:43:02

-It's important to add the parsley

-at the last minute.

0:43:040:43:07

-The eggs are still warm...

0:43:070:43:09

-..so if I added the parsley too soon

-you'd lose that green colour.

0:43:100:43:14

-Hopefully, the asparagus is ready.

0:43:190:43:22

-Season the asparagus.

0:43:290:43:30

-Add a bit of oil.

0:43:310:43:33

-We're ready to serve.

0:43:350:43:37

-Spoon the duck egg dressing

-over the asparagus.

0:43:390:43:42

-Asparagus with duck egg dressing.

0:43:470:43:49

-It looks great.

0:43:500:43:52

-There we are.

0:44:040:44:06

-Two perfect ingredients.

0:44:060:44:08

-Treacle Tart

0:44:080:44:13

-This is a treacle tart recipe.

0:44:130:44:16

-I'll use this chilled, sweet pastry

-which I prepared earlier.

0:44:160:44:21

-Roll it out.

0:44:230:44:24

-It's important to work quickly.

0:44:280:44:30

-Line the flan tin with pastry.

0:44:310:44:33

-Press it into the edges.

0:44:420:44:43

-Next, I need some greaseproof paper.

0:44:460:44:48

-In go the baking beans.

0:44:530:44:55

-Chill it in the fridge

-for at least 20 minutes.

0:45:000:45:03

-The pastry has chilled

-for the required time...

0:45:140:45:17

-..so it's time to bake it

-at 180 degrees for 20 minutes.

0:45:170:45:21

-While the pastry case cooks,

-I'll prepare the treacle filling.

0:45:270:45:32

-First, some soda bread.

0:45:320:45:34

-In it goes.

0:45:350:45:37

-Add some ground almonds

-and create some breadcrumbs.

0:45:400:45:45

-Turn on the machine and mix well.

0:45:450:45:48

-Next...

0:45:570:45:59

-..crack two eggs into a bowl.

0:46:000:46:02

-Double cream.

0:46:080:46:09

-In it goes.

0:46:110:46:12

-The star of the recipe

-is golden syrup.

0:46:140:46:16

-Mix it well.

0:46:190:46:21

-In it goes.

0:46:220:46:24

-Give it a good mix.

0:46:260:46:27

-A treacle tart

-should be dense and rich.

0:46:390:46:42

-That's why we'll store it

-in the fridge overnight.

0:46:420:46:46

-Here's one which has already been

-in the fridge.

0:46:480:46:51

-As you can see,

-the colour is totally different.

0:46:520:46:55

-The air has gone out of the mixture

-and it's become thick.

0:46:550:46:59

-When the pastry has cooked, remove

-the beans and bake until golden.

0:47:060:47:11

-Brush beaten egg on the crust

-to seal any holes.

0:47:160:47:19

-Pour the mixture

-into the pastry case...

0:47:230:47:26

-..and bake

-in a 160 degree oven for 30 minutes.

0:47:270:47:30

-The treacle tart is ready.

0:47:460:47:49

-All that's left to do now

-is wait for it to cool...

0:47:500:47:53

-..before I eat it.

0:47:540:47:56

-It's going to be a long wait!

0:47:560:47:58

-S4C subtitles by Eirlys A Jones

0:48:280:48:30

-.

0:48:300:48:30

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