Pennod 183 Prynhawn Da

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-Hello and welcome to Llanelli where

-we're live for the next 50 minutes.

-It's Blue Monday but don't worry

-because we'll boost your spirits.

-This is what we have for you.

-Catrin rustles up some comfort food

-in the kitchen today.

-There's an unusual lasagne

-followed by a rhubarb pudding.

-Phil Davies celebrates 60 years

-of Liverpool's The Cavern Club.

-Rhodri Gomer takes us to an

-indoor obstacle course in Cardiff.

-It's growing as a popular way

-to keep fit.

-What beauty advice have you got

-for us today, Emma?

-I'll teach you to care for your lips

-and reveal the popular lipsticks.

-It's another varied programme

-on today's Prynhawn Da.

-We start the programme

-by looking at the headlines...

-..that have caught the eye

-of Karl Davies.

-Good afternoon to you, Karl.

-We start with articles about

-our Prime Minister, Theresa May.

-A lot of the newspapers

-over the weekend...

-..featured stories about Brexit.

-Theresa May featured

-heavily in the newspapers.

-She's going to deliver her speech

-about Brexit tomorrow.

-The Sun had the best headline

-about this.

-It read "Naggy, Naggy, Naggy!"

-It reminds me of the 1980s.

-We've been waiting for a long time

-for this to happen.

-We've got another story

-about Theresa May.

-It's all about her outfits!

-In The Sun on Sunday, there was

-a story about Theresa May...

-..and the fact that she is

-the first British Prime Minister...

-..to appear on the cover

-of the US Vogue magazine.

-These photographs

-follows in the footsteps...

-..of Lady Gaga and many others.

-This was a massive story

-for The Sun.

-She's a fan of Vogue.

-Yes, Theresa May is a huge fan

-of Vogue magazine.

-There was a number of stories about

-the NHS over the weekend.

-The Mirror spoke about

-a "Floored NHS!"

-The Observer stated that the NHS

-was an inconvenient truth for May.

-Many of the photographs reminded us

-of those times...

-..when there has been some sort

-of disaster.

-The Mirror compares the NHS...

-..with other health services

-across the world.

-I think they should have focused on

-the differences...

-..with Wales, England and Scotland.

-The Sun had the story of a baby

-who was snatched at birth...

-..and met her real parents

-for the first time after 18 years.

-This girl had lived with a woman

-called Gloria Williams.

-Gloria had given birth to a child

-who was stillborn.

-She drove across America...

-..and kidnapped another baby

-from her cot.

-The police followed 2,500 leads...

-..in order to find this.

-The police had a tip off.

-I think this could be made

-into a film.

-This does give hope to the family

-of Madeleine McCann.

-Gloria Williams has been a mother

-to this child for 18 years...

-..and given the child an incredible

-upbringing...

-..but she faces prison!

-The Sunday Express had a story about

-a feast for the late, George IV.

-It's believed that George IV...

-..wanted to outshine

-Napoleon's Imperial coronation.

-A feast was held in Westminster Hall

-at a cost of 240,000...

-..which is the equivalent

-of 20 million today.

-It's thought there was 9,000 bottles

-of wine.

-Some 300 were in

-the Westminster Hall...

-..but others were dining elsewhere.

-The Duke of Wellington stated that

-the king ate a lot!

-We must mention

-the death of Lord Snowdon.

-This was another of the main stories

-in the newspapers.

-He brought some razzamatazz to the

-Royal Family.

-Lord Snowdon

-was a celebrated photographer...

-of the Royal Family on film.

-The newspapers don't mention his

-Welsh connections.

-There's plenty to enjoy

-this afternoon on Prynhawn Da.

-Catrin is in the kitchen

-and rustles up a seafood lasagne.

-Phil Davies celebrates 60 years

-of Liverpool's The Cavern Club.

-Join us in a few minutes.

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-Welcome back.

-We traditionally associate

-lasagne with beef or pork mince.

-Today, Catrin has a lasagne for us

-that differs from the norm.

-Tell us more about this lasagne,

-Catrin.

-Today, I'm making you

-a seafood lasagne.

-You can use any combination of fish

-for this recipe.

-This is lighter for this time

-of year.

-It's fish, white sauce, tomato sauce

-and the cheese.

-I want to show you the sauces.

-I'm warming two tablespoons

-of olive oil...

-..and soften some onions and garlic.

-The onions will sweeten in flavour.

-Add a tin of tomatoes.

-This is left to simmer.

-You need the olive oil...

-..because it adds more flavour.

-This reduces for about 20 minutes.

-I'm using salmon and cod.

-You can use any fish.

-..such as cod, smoked haddock

-and salmon...

-..that is sold for making

-a fish pie.

-It is cheaper to do this.

-I've never had a seafood lasagne.

-This is similar to a fish pie...

-..in that the fish is going to be

-poached in some milk...

-..with some bay leaves.

-We're using 400g of fish.

-Keep an eye on it.

-It only takes about eight minutes

-to poach the fish.

-The white sauce will be made from

-the poaching liquid.

-There's a lot of saucepans here

-today!

-Melt 50g of butter...

-..and add 50g of flour.

-Keep the milk from the

-poaching pan...

-..because you want to use it

-for your white sauce.

-This is perfect for this time

-of year.

-Melt the butter.

-It's a little low.

-Mix it all well.

-You can do all this beforehand...

-..and prepare it when you're guests

-have arrived.

-You can add the milk slowly.

-It will thicken.

-Let's build the lasagne.

-You can use any combination of fish.

-I'm making an individual lasagne.

-I think fresh lasagne sheets...

-..are better than the dried

-versions.

-Start layering it all up.

-You need the tomato sauce, the fish,

-the lasagne sheets...

-..and the white sauce.

-You will create an array of layers.

-This is baked at gas mark 4 for

-about 35 minutes.

-Here's one I made earlier.

-It's best served with a salad.

-Nothing beats a homemade lasagne.

-I can't wait to try it later.

-Today marks the 60th birthday

-of Liverpool's The Cavern Club.

-It's famous for hosting

-the early gigs of The Beatles.

-Phil Davies has been there many

-times and before we chat with him...

-..let's see an excerpt of his visit

-to the club with Gwyn Llewelyn...

-..when they attended an exhibition

-about The Beatles in 2003.

-They say that if you remember the

-1960s, you weren't really there!

-I was about eleven

-when Dad first brought me here.

-The Beatles weren't playing

-but it was The Undertakers.

-It was very sweaty

-but the atmosphere was amazing.

-Welcome to the programme, Phil.

-I saw The Beatles in 1963.

-When did you first go

-to the Cavern Club?

-My father was a fan of Liverpool

-football club.

-He took me to The Cavern Club...

-..before going to see the team

-in Anfield.

-Dad took me to see a band

-called The Undertakers.

-They brought a coffin

-into the stage.

-How would you describe the place?

-The Cavern Club was a real dump!

-It was an old wine cellar.

-The Cavern Club was named

-by its owner, Alan Synter...

-..after a Paris club

-called Le Caveau.

-The Cavern Club opened its doors

-on 16 January 1957.

-It was only for jazz music.

-John Lennon played there with his

-first band...

-..called The Quarrymen.

-Many people associate

-The Beatles with The Cavern Club.

-The Beatles performed 292 times

-at The Cavern Club.

-This was between 1961 and 1963.

-That is where they were recognized.

-The Beatles were first spotted

-in The Cavern Club...

-..by their future manager,

-Brian Epstein.

-Brian Epstein owned a record shop.

-There was a magazine in Liverpool...

-..and The Beatles were mentioned

-in the magazine.

-The Beatles worked hard...

-..before they shot to fame.

-Cilla Black famously worked in

-the cloakroom of The Cavern Club.

-Cilla Black also sang

-with some of the groups.

-The club changed over time.

-The club lasted into the 1970s.

-It hosted Elton John and Queen.

-What was the appeal?

-It's an historic place.

-There was nothing like it.

-It was like performing in a friend's

-garage!

-In the 1970s, the Liverpool Council

-condemned The Cavern Club.

-They demolished the club.

-The original club

-doesn't exist any more.

-Tommy Smith was the person

-who opened the new club.

-People still perform

-at The Cavern Club.

-Paul McCartney performed there in

-the late 1990s.

-There's a lot of celebrations

-this year.

-To mark today's 60th birthday

-celebrations of The Cavern Club...

-..a special new statue of the late,

-Cilla Black...

-..will be officially unveiled.

-It's worth going to Matthew Street

-in Liverpool.

-There's a lot of things that

-remembers The Beatles.

-You can also visit Penny Lane and

-Strawberry Fields.

-People are desperate to go and see

-the history.

-Was it popular at the time?

-The place is awash with history.

-In 1962, The Beatles played three

-gigs a day...

-..at The Cavern Club.

-They played during their lunch hour

-and during the day.

-Granada filmed The Beatles at The

-Cavern Club once.

-It's still influencing pop music.

-Happy birthday to The Cavern Club.

-There's still plenty to enjoy

-on Prynhawn Da after this break.

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-Subtitles

-Welcome back to Prynhawn Da.

-In a moment, Emma has tips on caring

-for our lips in the winter months...

-..and reveals the popular colours

-for the season.

-We're also back in the kitchen

-to sample Catrin's rhubarb pudding.

-The Obstacle House near Cardiff

-offers a fun way to keep fit...

-..thanks to its indoor obstacle

-course that opened this year.

-Rhodri Gomer was the ideal person

-to visit it.

-This started as a CrossFit gym.

-In my heart, I really wanted to do

-this assault course.

-I began building the obstacles,

-while I was doing CrossFit.

-This idea has been in my mind

-for years, possibly as a child.

-Looking back, I used to play on the

-hay and ropes on Taid's farm.

-My love of fitness and assault

-courses have combined to make this.

-There are many different obstacles.

-There are obstacles that challenges

-balance, strength, speed.

-Look at that wall!

-It's great and a lot of fun,

-but it's harder than it looks.

-Everyone is really friendly and

-we all have a great time.

-I'm going to give it a shot,

-do you have any tips?

-You should look at the men who run

-up the wall and on the ropes.

-The Obstacle House is a unique

-fitness environment.

-It offers something

-for all abilities...

-..from young children

-to the elderly.

-I'm allowed to call her elderly,

-because she's my sister.

-Have you seen a change in your

-fitness since becoming a member?

-I joined a year ago and

-my strength has improved.

-You did quite well going around the

-course, will you show me the ropes?

-You'll probably be quicker then me,

-as it was when we were children.

-I think we can call that a draw.

-For once!

-You have to do the course to realize

-how difficult it is.

-It doesn't look testing,

-which is great.

-The young children are having fun

-and don't realize that its exercise.

-When I started, I was doing a bit

-of fitness and a lot of running.

-These days, I'm a lot stronger and

-much fitter.

-Erin occasionally comes with me.

-Since the course opened, she takes

-part in the children's classes.

-We love it as this is a great thing

-to be able to do together.

-I enjoy the obstacles and

-I feel much fitter.

-I don't think I've built something

-which everyone will love...

-..but we have people of all shapes

-and sizes here.

-The Obstacle House has only been

-open a few weeks...

-..but it proves to be popular with

-many different groups.

-The business recently won an award

-for its success.

-They help to broaden businesses,

-encourage and support you.

-They help to put everything in place

-and push you forward.

-What's the next step for you?

-The next step is to invest in a

-larger space, four times this size.

-The business is so busy that

-I couldn't run two locations.

-It looks like a lot of fun!

-I've joined by Emma

-for some make-up advice.

-Welcome to the programme, Emma.

-Today, we're focussing on the latest

-colours in terms of lipsticks...

-..and we'll learn about caring

-for our lips in the cold weather.

-The past few months have destroyed

-my lips.

-They've been very dry.

-I want to help you

-make your lips soft.

-This is a light scrub for the lips.

-The Lush lip scrub is 5.50.

-There's a sell-by-date on the pot.

-Scott made this pot.

-You apply it to the lips

-and it tastes delicious.

-I lick my lips constantly

-with this on.

-This plumps up the lips.

-The blood comes to the surface

-of the lips.

-They'll be fresh.

-Next, we have a lip mask.

-This plumps up

-and moisturises the lips.

-This brings the blood

-to the surface...

-..which gives a wonderful

-natural colour.

-The lips are just as important

-as the skin.

-I purchased this next item

-as a treat.

-You apply this to the lips

-before applying anything else.

-It's made by BECCA.

-It will smooth out any lines

-on the lips.

-We're also joined by our model, Nan.

-Have you used this primer before,

-Nan?

-No, I didn't know anything about it.

-This is a primer, which will help

-to keep the lipstick on.

-You can purchase it online.

-Matte lipsticks are very popular.

-They are like a lip-gloss.

-It looks thicker

-and it has more colour.

-These colours by Revlon

-are wonderful for St Dwynwen's Day.

-At London Fashion Week, I saw a lot

-of coral and orange colours.

-You don't have to use

-the lip liners.

-This will stay on the lips

-for hours.

-Nan will have to go out tonight

-now!

-You might not see what I've done

-with my lips.

-I've done the ombre effect.

-The darker colour

-is on the outside...

-..and the lighter colour

-is on the inside.

-That was some great advice

-from Emma.

-I'm loving this lasagne!

-After the break, Catrin

-has a delicious pudding for us.

-Yes, I'm going to be making

-a pudding using rhubarb.

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-Subtitles

-Welcome back.

-We're closing the programme

-in the kitchen with Catrin.

-You're making

-a rhubarb pudding next.

-Is rhubarb in season, Catrin?

-Rhubarb isn't in season

-but I'm using forced rhubarb.

-It's made in Yorkshire.

-Forced rhubarb is when the rhubarb

-is literally "forced" to grow...

-..in sheds as opposed to in

-the outdoors during summer months.

-The forced rhubarb is pinker

-in colour and isn't as tough.

-It does cost more.

-You don't expect to see something

-this wonderful in January.

-This is a nice warm pudding

-to serve with custard.

-I've got 200g of sugar and

-1kg of rhubarb in the bowl.

-I've sliced the rhubarb.

-Add two tablespoons of plain flour.

-I'm using one vanilla pod in this.

-I'd like to say hello

-to Linda Davies.

-She opened her home in

-the Gwaun Valley to us on Friday...

-..as we celebrated the Old New Year.

-There was all sorts of food for us.

-I love rhubarb.

-Mam used to grow rhubarb.

-You could freeze it

-and keep it for winter.

-Mix well and leave for 30 minutes.

-Cook this at gas mark 4.

-The rhubarb will start to soften.

-It will create a sauce.

-Place it in the oven for 20 minutes.

-We want a sponge for the top.

-I've got 120g of soft butter

-and 120g of sugar in the mixer.

-You want it to be a golden colour

-and soft.

-This is a wonderful cake to make.

-The machine is helping us.

-Mix well and add two eggs.

-The machine does help to do

-the hard work.

-Add a bit of flour

-if the mixture is separating.

-Add the egg slowly...

-..as you would

-with a Victoria sponge.

-Next, we add

-150g of self raising flour.

-Mix well and we'll remove

-the rhubarb from the oven.

-Add the sponge mixture on top...

-..before putting it back in the oven

-for 35 minutes.

-Prepare some custard to serve.

-A series of meeting to discuss

-the new prospectus for Radio Beca...

-..are being held tomorrow at 8.00pm

-in the Aberaeron Rugby Club...

-..on Wednesday

-in the Crymych Rugby Club...

-..and at 7.00pm on Thursday

-at the Carmarthen Football Club.

-Llinos Lee from the Heno team

-has joined us in the studio.

-Llinos loves rhubarb.

-Yes, I love rhubarb.

-What have you got for us

-on tonight's Heno?

-Gerallt goes back to school

-but he isn't in a classroom.

-Before Christmas, we saw a series

-of items about Everest Base Camp...

-..with Daf Wyn

-and Steffan Griffiths.

-Tonight, we meet Jyoti Upadhuay who

-featured on our items about Nepal.

-This week, S4C airs a new series

-called Loriau Mansel Davies a'i Fab.

-We're joined by Stephen Davies

-who works at Mansel Davies.

-I can't wait to try it.

-This is delicious.

-Thank you, Catrin.

-Prynhawn Da

-returns tomorrow at 2.00pm.

-There's tips on gifts

-for St Dwynwen's Day.

-Dr Llinos highlights the importance

-of going for a cervical smear test.

-Ward Plant follows the news

-and weather on S4C.

-It's another busy day for everyone

-at the children's ward in Bangor.

-Until tomorrow, goodbye.

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