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-Subtitles - -Subtitles | 0:00:00 | 0:00:02 | |
-The mushroom isn't an animal -or a plant. | 0:00:20 | 0:00:23 | |
-It's unique. It's magical. | 0:00:23 | 0:00:25 | |
-Welcome to Cegin Bryn. | 0:00:25 | 0:00:27 | |
-Each variety of mushroom -has a different flavour... | 0:00:32 | 0:00:36 | |
-..and there's a huge array -of wild and cultivated mushrooms. | 0:00:36 | 0:00:41 | |
-There's a difference between -cultivated mushrooms and wild ones. | 0:00:42 | 0:00:46 | |
-Cultivated mushrooms are prepared -and ready to cook. | 0:00:46 | 0:00:50 | |
-You need expert information -to pick edible wild mushrooms. | 0:00:51 | 0:00:55 | |
-On this programme, -I'll make mushroom risotto... | 0:00:56 | 0:00:59 | |
-..mushrooms on toast -and mushroom soup. | 0:01:00 | 0:01:03 | |
-I'll also pick and pickle mushrooms -and learn to grow them. | 0:01:04 | 0:01:08 | |
-I'm on my way to Nantmor, -near Beddgelert... | 0:01:26 | 0:01:29 | |
-..to meet The Mushroom Man. | 0:01:29 | 0:01:32 | |
-Cynan Jones picks wild mushrooms and -uses a unique system to grow them. | 0:01:33 | 0:01:38 | |
-He's been interested in mushrooms -for ten years... | 0:01:38 | 0:01:42 | |
-..and he runs The Mushroom Garden. | 0:01:43 | 0:01:45 | |
-Cynan, what do you think -makes mushrooms so special? | 0:01:45 | 0:01:50 | |
-They're special -for a lot of reasons. | 0:01:50 | 0:01:53 | |
-Firstly, nobody knows what they are! | 0:01:53 | 0:01:55 | |
-They're not animals. | 0:01:56 | 0:01:57 | |
-They're not plants, -because plants make their own food. | 0:01:57 | 0:02:01 | |
-Mushrooms have no chlorophyll, -so they can't make their own food. | 0:02:02 | 0:02:07 | |
-They must feed off something which -is alive or which has been alive. | 0:02:07 | 0:02:12 | |
-They need organic matter -from somewhere. | 0:02:12 | 0:02:15 | |
-Some mushrooms live on trees -and kill those trees. | 0:02:15 | 0:02:19 | |
-Others, like the chanterelles -and ceps are clever. | 0:02:19 | 0:02:23 | |
-They live in harmony with the trees, -growing with the roots. | 0:02:23 | 0:02:28 | |
-They give trees -trace elements and metals... | 0:02:28 | 0:02:31 | |
-..and they get sugar from the trees. | 0:02:32 | 0:02:34 | |
-We've developed a system... | 0:02:36 | 0:02:38 | |
-..where mushrooms grow every day -of the year, not just in the season. | 0:02:38 | 0:02:42 | |
-In here, -the mushrooms think it's summer. | 0:02:56 | 0:02:59 | |
-Over there, the mushrooms -think it's autumn... | 0:02:59 | 0:03:03 | |
-..and winter's approaching. | 0:03:03 | 0:03:05 | |
-The growing process starts here... | 0:03:05 | 0:03:08 | |
-..then we move them and shock them -into thinking winter's coming. | 0:03:08 | 0:03:13 | |
-Then they start to grow. | 0:03:14 | 0:03:15 | |
-What happens in these bags? Why do -you keep them in a warm enclosure? | 0:03:17 | 0:03:21 | |
-These are bags of sawdust -and oak chips. | 0:03:22 | 0:03:24 | |
-The bags are pasteurised -in huge pressure cookers... | 0:03:25 | 0:03:29 | |
-..to get rid of all the other fungi. | 0:03:31 | 0:03:33 | |
-This leaves a bag -of just sawdust and oak chips. | 0:03:33 | 0:03:37 | |
-Then, in our laboratory, -we inoculate it with shiitake spawn. | 0:03:37 | 0:03:42 | |
-Spawn are spores -which have started to grow. | 0:03:42 | 0:03:45 | |
-This was inoculated three weeks ago. | 0:03:45 | 0:03:48 | |
-The grey stuff -is the body of the mushrooms. | 0:03:48 | 0:03:51 | |
-The roots, or the mycelium, grow -and start to eat the oak chips. | 0:03:52 | 0:03:56 | |
-In the wild, -they'd grow on the tree. | 0:03:57 | 0:04:01 | |
-There need some ventilation... | 0:04:01 | 0:04:03 | |
-..to release the C02 -they create as they grow. | 0:04:03 | 0:04:07 | |
-It also stops -other spores getting in. | 0:04:07 | 0:04:10 | |
-That's three weeks old... | 0:04:10 | 0:04:12 | |
-..and this one has been here -for two months. | 0:04:13 | 0:04:16 | |
-Are these the roots? | 0:04:17 | 0:04:19 | |
-No, the white stuff is the roots -and it forms a crust around it all. | 0:04:19 | 0:04:24 | |
-Can you see all the little lumps? | 0:04:25 | 0:04:27 | |
-Yes. | 0:04:27 | 0:04:29 | |
-They're known as popcorns. | 0:04:29 | 0:04:31 | |
-They're the tiny mushrooms -which are ready to fruit. | 0:04:31 | 0:04:35 | |
-They won't fruit because it's warm -and snug and they have lots of food. | 0:04:35 | 0:04:40 | |
-That's why we must shock them. | 0:04:40 | 0:04:43 | |
-They smell nice. | 0:04:43 | 0:04:44 | |
-They smell nice. - -There are 600 in here. | 0:04:44 | 0:04:46 | |
-I'd stay here too! | 0:04:46 | 0:04:48 | |
-I'd stay here too! - -Yes, you'd be well-fed! | 0:04:48 | 0:04:49 | |
-This is the autumn. Come on in. | 0:04:54 | 0:04:56 | |
-It isn't warm in here! | 0:04:56 | 0:04:58 | |
-Look at these! | 0:05:01 | 0:05:03 | |
-These are the oysters. | 0:05:03 | 0:05:04 | |
-The shiitakes are over there. | 0:05:05 | 0:05:07 | |
-The bags we brought in yesterday -are fruiting. | 0:05:08 | 0:05:12 | |
-They're like flowers. | 0:05:12 | 0:05:14 | |
-They're like flowers. - -Yes, it's fantastic. | 0:05:14 | 0:05:15 | |
-The shiitake are down this end. | 0:05:16 | 0:05:19 | |
-We moved these bags -from next door yesterday... | 0:05:19 | 0:05:22 | |
-..and you can see the difference. | 0:05:22 | 0:05:25 | |
-They were next door yesterday? | 0:05:25 | 0:05:27 | |
-Yes, and these small popcorns -have opened. | 0:05:28 | 0:05:31 | |
-Give them another two days -and they'll be this big. | 0:05:32 | 0:05:35 | |
-That's perfect. -It's ready to be cooked. | 0:05:36 | 0:05:39 | |
-It only takes four days -for them to grow? | 0:05:39 | 0:05:42 | |
-Five days, in total. | 0:05:43 | 0:05:44 | |
-It's at its best -when the cap hasn't opened fully. | 0:05:44 | 0:05:48 | |
-I'm buying my mushrooms -in the wrong place! | 0:05:49 | 0:05:52 | |
-Possibly! | 0:05:52 | 0:05:53 | |
-Mushroom Risotto | 0:06:19 | 0:06:22 | |
-The first recipe -is for a wild mushroom risotto. | 0:06:22 | 0:06:26 | |
-Cynan gave me these chanterelles, -shiitakes and oysters. | 0:06:26 | 0:06:31 | |
-We'll start by bringing -some mushroom stock to the boil. | 0:06:33 | 0:06:37 | |
-It takes 20 minutes to cook -a risotto if you use hot stock. | 0:06:38 | 0:06:43 | |
-Put a little bit of olive oil -in a pan. | 0:06:46 | 0:06:48 | |
-Add a knob of butter. | 0:06:51 | 0:06:52 | |
-Chop a shallot very finely. | 0:06:57 | 0:06:59 | |
-You want it to be the same size -as the grains of risotto rice. | 0:07:02 | 0:07:06 | |
-The butter has melted in the oil, -so in go the shallots. | 0:07:16 | 0:07:20 | |
-It's important -not to let the butter go brown. | 0:07:20 | 0:07:23 | |
-I don't want -the shallot to brown either. | 0:07:23 | 0:07:26 | |
-The rice is white, so I want to -produce a white risotto. | 0:07:28 | 0:07:32 | |
-Cook the shallot for one minute. | 0:07:33 | 0:07:35 | |
-Add a handful of rice. | 0:07:39 | 0:07:40 | |
-Cook the rice like this -for a maximum of one minute. | 0:07:45 | 0:07:49 | |
-I don't want to brown it. | 0:07:50 | 0:07:51 | |
-Add some white wine. | 0:07:54 | 0:07:56 | |
-A glass, at the most. | 0:07:59 | 0:08:01 | |
-It's important to reduce the wine -before adding the stock. | 0:08:07 | 0:08:12 | |
-When you add liquid to a risotto... | 0:08:24 | 0:08:26 | |
-..let the rice absorb it -before you add more. | 0:08:26 | 0:08:29 | |
-A little bit more stock. | 0:08:30 | 0:08:32 | |
-The rice is almost ready -and I've added plenty of stock. | 0:08:33 | 0:08:37 | |
-I'll turn off the heat -and allow the rice to rest. | 0:08:37 | 0:08:41 | |
-Like meat or fish, -it needs time to rest. | 0:08:42 | 0:08:46 | |
-I'll prepare the mushrooms. | 0:08:48 | 0:08:50 | |
-I'll snip them -off their oak chip base. | 0:08:50 | 0:08:53 | |
-It looks like a loaf. | 0:08:56 | 0:08:58 | |
-I'll cook the largest ones first... | 0:08:59 | 0:09:02 | |
-..then add the smaller mushrooms. | 0:09:05 | 0:09:08 | |
-A little bit of olive oil. | 0:09:09 | 0:09:11 | |
-It's important to cook the mushrooms -in a large pan. | 0:09:11 | 0:09:15 | |
-I say that because -mushrooms contain 90% water... | 0:09:18 | 0:09:22 | |
-..and if you use a small pan, -you boil them rather than fry them. | 0:09:23 | 0:09:28 | |
-A knob of butter. | 0:09:29 | 0:09:30 | |
-In go the oysters. | 0:09:33 | 0:09:34 | |
-Season them. | 0:09:38 | 0:09:40 | |
-Add the shiitakes. | 0:09:42 | 0:09:44 | |
-Turn them over. | 0:09:45 | 0:09:47 | |
-Next, add the chanterelles. | 0:09:48 | 0:09:50 | |
-I'll add colour -with some flat-leaf parsley. | 0:09:53 | 0:09:56 | |
-Mix it well. | 0:09:59 | 0:10:00 | |
-I'm ready to add the mushrooms -to the rice. | 0:10:03 | 0:10:06 | |
-Add some grated fresh parmesan -and the risotto is ready. | 0:10:08 | 0:10:12 | |
-Mm! | 0:10:25 | 0:10:27 | |
-I know you've got to stand over the -stove stirring it for 20 minutes... | 0:10:27 | 0:10:32 | |
-..but it's truly worth the effort. | 0:10:32 | 0:10:34 | |
-. | 0:10:37 | 0:10:38 | |
-Subtitles | 0:10:40 | 0:10:40 | |
-Subtitles - -Subtitles | 0:10:40 | 0:10:42 | |
-This is a recipe -for mushrooms on toast. | 0:10:43 | 0:10:46 | |
-It took 20 minutes -to cook the risotto, as you saw. | 0:10:46 | 0:10:49 | |
-This recipe takes five minutes. | 0:10:50 | 0:10:52 | |
-Wild Mushrooms On Toast | 0:10:53 | 0:10:56 | |
-For this recipe, -I need a shallot and some garlic. | 0:10:57 | 0:11:00 | |
-Chop the shallot very finely. | 0:11:00 | 0:11:02 | |
-Peel the clove of garlic -and slice it. | 0:11:04 | 0:11:07 | |
-Put the pan on the heat. | 0:11:10 | 0:11:12 | |
-Add olive oil and butter. | 0:11:12 | 0:11:14 | |
-In goes the shallot... | 0:11:23 | 0:11:25 | |
-..and the garlic. | 0:11:26 | 0:11:27 | |
-Get it all in there. | 0:11:28 | 0:11:30 | |
-Add some pepper... | 0:11:34 | 0:11:35 | |
-..and a pinch of salt. | 0:11:37 | 0:11:39 | |
-Mix it well. | 0:11:40 | 0:11:43 | |
-As it cooks, -prepare the mushrooms. | 0:11:43 | 0:11:46 | |
-Cut some mushrooms -off the oak chips. | 0:11:49 | 0:11:52 | |
-If you have good mushrooms, -you can tear them easily. | 0:11:54 | 0:11:58 | |
-Keep them all a similar size. | 0:12:00 | 0:12:02 | |
-Halve or quarter the shiitakes, -depending on their size. | 0:12:03 | 0:12:07 | |
-Start with the oysters. | 0:12:10 | 0:12:12 | |
-It's important not to shake the pan -at this point. | 0:12:12 | 0:12:15 | |
-It's important -to keep the heat in the pan. | 0:12:16 | 0:12:19 | |
-Add some pepper. | 0:12:19 | 0:12:21 | |
-Season food as you cook -and not at the end. | 0:12:21 | 0:12:24 | |
-That's how you enhance the flavour. | 0:12:24 | 0:12:28 | |
-In go the shiitakes. | 0:12:29 | 0:12:30 | |
-Don't stir it. Just leave it there. | 0:12:32 | 0:12:34 | |
-It's important to brown the -mushrooms, shallots and garlic. | 0:12:36 | 0:12:41 | |
-Add the wild mushrooms -and the chanterelles. | 0:12:43 | 0:12:47 | |
-As the mushrooms cook, -I'll chop some parsley... | 0:12:49 | 0:12:53 | |
-..and cook toast on the griddle. | 0:12:53 | 0:12:55 | |
-The great thing is you can eat -this dish as a late breakfast... | 0:13:16 | 0:13:21 | |
-..or as an early supper. | 0:13:21 | 0:13:23 | |
-Cynan took me to pick wild mushrooms -with him around North Wales. | 0:13:38 | 0:13:43 | |
-It isn't easy -because it's so colourful here. | 0:13:52 | 0:13:55 | |
-Cynan, we've seen -the mushrooms you grow. | 0:14:02 | 0:14:05 | |
-We're now in the woods -behind Beddgelert. | 0:14:06 | 0:14:09 | |
-What wild mushrooms -can we hope to see today? | 0:14:09 | 0:14:12 | |
-Chanterelles and hedgehog mushrooms. | 0:14:12 | 0:14:15 | |
-We may also find parasols. | 0:14:16 | 0:14:17 | |
-Those are the types of mushrooms -which grow in these conditions. | 0:14:18 | 0:14:24 | |
-Keep your eyes on the ground. | 0:14:24 | 0:14:26 | |
-Do you see the yellow ones there? | 0:14:36 | 0:14:39 | |
-Do you see the yellow ones there? - -The big ones? | 0:14:39 | 0:14:40 | |
-Yes, they're chanterelles. | 0:14:41 | 0:14:43 | |
-As you get closer, -you'll see there's a cluster there. | 0:14:43 | 0:14:47 | |
-We'll pick those. | 0:14:47 | 0:14:49 | |
-You have a trained eye. -All I see is leaves! | 0:14:50 | 0:14:53 | |
-The colours of the leaves -are similar to the mushrooms. | 0:14:53 | 0:14:57 | |
-Yes, but once you get your eye in, -you can spot things like this. | 0:14:57 | 0:15:01 | |
-Isn't it fantastic? | 0:15:02 | 0:15:03 | |
-It's a perfect chanterelle. | 0:15:03 | 0:15:05 | |
-You should be able to smell -its fruity, apricot aroma. | 0:15:06 | 0:15:09 | |
-This is the first time -I've ever picked wild mushrooms. | 0:15:10 | 0:15:14 | |
-I saw them as a boy, when I went out -shooting with Uncle Arwyn and Dad... | 0:15:14 | 0:15:19 | |
-..but I never picked them because -we didn't know what they were. | 0:15:19 | 0:15:24 | |
-It's true of many people. | 0:15:24 | 0:15:26 | |
-This is a typical spot -where moisture will be trapped. | 0:15:30 | 0:15:34 | |
-Take a closer look over here. | 0:15:34 | 0:15:36 | |
-I can see one over there. | 0:15:36 | 0:15:38 | |
-There are two clusters here. | 0:15:38 | 0:15:40 | |
-Do you recognize them? | 0:15:40 | 0:15:42 | |
-Is that a hedgehog mushroom? | 0:15:42 | 0:15:44 | |
-Yes, that's right. | 0:15:44 | 0:15:46 | |
-Why is it known as a hedgehog? | 0:15:46 | 0:15:48 | |
-You'll find out, -when you see it properly. | 0:15:48 | 0:15:51 | |
-I'll cut it now. | 0:15:51 | 0:15:53 | |
-Take a look underneath it. | 0:15:54 | 0:15:55 | |
-You usually see gills -on a mushroom... | 0:15:57 | 0:16:00 | |
-..but this one -is covered in small spines. | 0:16:00 | 0:16:03 | |
-Like hedgehog spines! | 0:16:03 | 0:16:05 | |
-We brush them off in the kitchen. | 0:16:05 | 0:16:07 | |
-Yes, because they fall off -and they make a dish quite messy. | 0:16:08 | 0:16:12 | |
-Yes, and the spines burn too. | 0:16:12 | 0:16:14 | |
-A young chef in the kitchen -will scrape away all the spines. | 0:16:14 | 0:16:18 | |
-They burn when you put the mushrooms -in the pan. | 0:16:20 | 0:16:24 | |
-You can't eat that one, can you? | 0:16:40 | 0:16:42 | |
-You can't eat that one, can you? - -Definitely not! | 0:16:42 | 0:16:44 | |
-It's a famous mushroom -called the fly agaric. | 0:16:44 | 0:16:47 | |
-What's it called? | 0:16:48 | 0:16:49 | |
-The fly agaric. | 0:16:49 | 0:16:51 | |
-Not fly, as in the insect, -but fly as in take flight. | 0:16:51 | 0:16:55 | |
-This is a very potent -hallucinogenic. | 0:16:55 | 0:16:58 | |
-Let's take a closer look at it. | 0:16:58 | 0:17:00 | |
-I'll show you how to spot -poisonous and dangerous mushrooms. | 0:17:00 | 0:17:04 | |
-I'll go right to the bottom -and remove it. | 0:17:05 | 0:17:07 | |
-It grows out of this bulb. | 0:17:09 | 0:17:11 | |
-Almost every dangerous fungus -grows out of a bulb, like this. | 0:17:11 | 0:17:15 | |
-Don't eat a mushroom -that grows like this. | 0:17:19 | 0:17:22 | |
-It's red for danger too. | 0:17:23 | 0:17:24 | |
-Yes, and most red mushrooms -are dangerous. | 0:17:25 | 0:17:28 | |
-Thank you for a great day and for -showing me the world of mushrooms. | 0:17:42 | 0:17:46 | |
-I'll cook them all. | 0:17:47 | 0:17:49 | |
-Remember only to pick wild mushrooms -if you know what you're doing. | 0:17:49 | 0:17:54 | |
-If in doubt, don't eat them. | 0:17:55 | 0:17:56 | |
-If in doubt, don't eat them. - -If in doubt, leave them there. | 0:17:56 | 0:17:58 | |
-Thank you very much. | 0:17:59 | 0:18:00 | |
-These are the mushrooms we picked. | 0:18:05 | 0:18:07 | |
-Wonderful chanterelles. | 0:18:08 | 0:18:10 | |
-Hedgehog mushrooms. | 0:18:11 | 0:18:12 | |
-I'll pickle these mushrooms. | 0:18:15 | 0:18:18 | |
-It's a great way to preserve them -and eat them out of season. | 0:18:18 | 0:18:22 | |
-Bring some white wine vinegar -to the boil. | 0:18:24 | 0:18:27 | |
-The pan's already hot. | 0:18:30 | 0:18:32 | |
-Add some white sugar... | 0:18:36 | 0:18:38 | |
-..and a little bit of salt. | 0:18:42 | 0:18:44 | |
-Bring it to the boil. | 0:18:46 | 0:18:47 | |
-Here I have some herbs. | 0:18:48 | 0:18:49 | |
-A dried bay leaf. | 0:18:50 | 0:18:52 | |
-A few sprigs of fresh thyme. | 0:18:53 | 0:18:55 | |
-To add a touch of fire, -I'll also use a red chilli. | 0:18:56 | 0:18:59 | |
-I'll cut it down the middle -and get rid of the seeds. | 0:19:02 | 0:19:06 | |
-The seeds are what gives a chilli -its heat. | 0:19:06 | 0:19:09 | |
-We don't need the seeds. | 0:19:11 | 0:19:13 | |
-I'll crush two cloves of garlic. | 0:19:14 | 0:19:16 | |
-This will release its flavour. | 0:19:18 | 0:19:21 | |
-Some black pepper. | 0:19:22 | 0:19:24 | |
-Clean the mushrooms. | 0:19:25 | 0:19:27 | |
-I use a brush to do this. | 0:19:27 | 0:19:30 | |
-Pour the hot vinegar into the jar. | 0:19:36 | 0:19:39 | |
-It's important -to close the lid immediately... | 0:19:39 | 0:19:42 | |
-..to keep the heat inside the jar. | 0:19:42 | 0:19:45 | |
-The heat will cook the mushrooms -and sterilize the jar. | 0:19:45 | 0:19:49 | |
-Close the lid... | 0:19:50 | 0:19:52 | |
-..and there you go. | 0:19:54 | 0:19:55 | |
-Pickled mushrooms. | 0:19:55 | 0:19:57 | |
-The recipes are available -on the website or by writing to us. | 0:19:59 | 0:20:03 | |
-Mushroom Soup | 0:20:09 | 0:20:14 | |
-This is my recipe for mushroom soup. | 0:20:15 | 0:20:18 | |
-I'm using button mushrooms for this. | 0:20:18 | 0:20:20 | |
-This is a really tasty soup -but it's also cheap to make. | 0:20:21 | 0:20:24 | |
-First, slice a little bit of onion -nice and thinly. | 0:20:27 | 0:20:31 | |
-Melt some butter in a pan. | 0:20:33 | 0:20:35 | |
-There's no oil in this recipe. | 0:20:38 | 0:20:41 | |
-When the butter has melted, -in go the onions. | 0:20:42 | 0:20:46 | |
-It's important -not to brown the onions. | 0:20:47 | 0:20:49 | |
-Cook it very gently. | 0:20:50 | 0:20:51 | |
-Add some herbs. | 0:20:54 | 0:20:55 | |
-This is thyme. | 0:20:55 | 0:20:57 | |
-It needs three minutes to cook. | 0:20:59 | 0:21:01 | |
-While the onions cook, -I'll slice the mushrooms. | 0:21:01 | 0:21:05 | |
-Slice them thinly. | 0:21:06 | 0:21:07 | |
-In they go. | 0:21:15 | 0:21:16 | |
-Add some pepper... | 0:21:17 | 0:21:18 | |
-..and some salt. | 0:21:21 | 0:21:22 | |
-Allow the mushrooms to sweat -until all the water has evaporated. | 0:21:25 | 0:21:29 | |
-Then, add the stock. | 0:21:30 | 0:21:31 | |
-Not too much. | 0:21:32 | 0:21:34 | |
-Just enough to cover the mushrooms. | 0:21:35 | 0:21:38 | |
-That's enough. | 0:21:40 | 0:21:41 | |
-Stir it well. | 0:21:43 | 0:21:45 | |
-Add some double cream. | 0:21:48 | 0:21:50 | |
-Bring it back to the boil, -simmer for two minutes... | 0:21:52 | 0:21:56 | |
-..then whizz it. | 0:21:56 | 0:21:58 | |
-I'll serve the soup with -some of the mushrooms I pickled... | 0:22:25 | 0:22:30 | |
-..on the day I picked mushrooms -with Cynan. | 0:22:30 | 0:22:33 | |
-Mushroom soup -with pickled mushrooms. | 0:22:35 | 0:22:38 | |
-You don't have to cook -meat or fish every time. | 0:22:49 | 0:22:52 | |
-You can cook tasty meals -using only mushrooms. | 0:22:52 | 0:22:55 | |
-It's time to taste the soup. | 0:22:56 | 0:22:58 | |
-Mm! | 0:23:03 | 0:23:04 | |
-That's really good. | 0:23:07 | 0:23:09 | |
-S4C subtitles by Eirlys A Jones | 0:23:35 | 0:23:38 | |
-. | 0:23:38 | 0:23:39 |