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0:00:18 > 0:00:21- Hello and welcome to Bore Da.
0:00:21 > 0:00:25- We're already half way - through November.
0:00:25 > 0:00:28- The months are flying by.
0:00:28 > 0:00:32- It's hard to believe that Christmas - is just around the corner.
0:00:33 > 0:00:35- On today's programme...
0:00:36 > 0:00:38- ..Daf Wyn is in Porthcawl...
0:00:38 > 0:00:42- ..to celebrate the life and work - of the singer, Steve Strange.
0:00:42 > 0:00:48- Llinos Lee visits the very unusual - Clink restaurant in Cardiff.
0:00:49 > 0:00:51- As the name suggests...
0:00:51 > 0:00:56- ..the restaurant is situated - within a prison.
0:00:56 > 0:01:01- We mark the birthday of one of the - world's most famous board games.
0:01:01 > 0:01:05- Happy birthday, Monopoly!
0:01:08 > 0:01:12- I'll also chat - to Professor Jerry Hunter.
0:01:12 > 0:01:17- Jerry is originally from Cincinnati - but he has learnt Welsh.
0:01:17 > 0:01:21- He's now a fluent speaker - who speaks the language every day.
0:01:22 > 0:01:27- He's also won one of the - National Eisteddfod's main prizes.
0:01:27 > 0:01:32- Sit back, relax - and enjoy the next hour.
0:01:37 > 0:01:42- We start the programme - in the seaside town of Porthcawl.
0:01:42 > 0:01:47- The town is famous for putting on - a special show every September...
0:01:47 > 0:01:52- ..to remember the 1960s - rock and roll star, Elvis Presley.
0:01:52 > 0:01:57- However, it was 1980s - Electro music that was heard...
0:01:57 > 0:02:00- ..at the new festival - for the New Romantics.
0:02:01 > 0:02:04- Make-up has been applied, - the hair has been styled...
0:02:05 > 0:02:08- ..and there's all sorts - of outfits to be seen...
0:02:08 > 0:02:12- ..at the world's first New Romantics - Festival here in Porthcawl.
0:02:17 > 0:02:20- The aim of the festival - was to take us back to the 1980s.
0:02:21 > 0:02:25- The crows had gathered to remember - one of the era's musical greats.
0:02:26 > 0:02:31- The festival is about Steve Strange - who passed away back in February.
0:02:31 > 0:02:37- The media was very interested - in Steve Strange's life.
0:02:37 > 0:02:43- Therefore, we've decided to host - this festival here in Porthcawl.
0:02:46 > 0:02:52- Steve came from Porthcawl - and lived here for 25 years.
0:02:53 > 0:02:58- Following his death, we decided - to host this festival in his memory.
0:02:59 > 0:03:01- This is the first festival.
0:03:01 > 0:03:06- The six acts we'll welcome - are China Crisis, Visage...
0:03:07 > 0:03:11- ..Jenny Bellestars, - The Circuit Symphony and Lowri-Ann.
0:03:11 > 0:03:14- Lowri-Ann - was one of Steve's close friends.
0:03:15 > 0:03:20- I sang in Steve Strange's band, - Visage.
0:03:20 > 0:03:24- I knew him at the Blitz Club - and I performed with him.
0:03:24 > 0:03:27- The name of my group was Shock.
0:03:27 > 0:03:32- I'll perform parts of my show, - Whatever Happened to LaLa Shockette?
0:03:32 > 0:03:37- It will be a little taster - for the audience.
0:03:37 > 0:03:43- I'm also performing songs from - the 1980s and talking about the era.
0:03:43 > 0:03:47- Tickets for the festival - sold out in only 48 hours.
0:03:48 > 0:03:53- People came to remember the Welshman - and his synth-pop band, Visage.
0:03:53 > 0:03:55- He wasn't just a singer.
0:03:55 > 0:03:59- His experimental fashion - was also revolutionary.
0:03:59 > 0:04:02- I liked the musical shift...
0:04:03 > 0:04:07- ..that took place - between the 1970s and 1980s.
0:04:07 > 0:04:13- I also enjoyed - the new freshness...
0:04:13 > 0:04:16- ..that was brought to - outfits, make-up and images.
0:04:17 > 0:04:21- It was a revolution...
0:04:21 > 0:04:25- ..which all started in a nightclub.
0:04:25 > 0:04:31- Steve Strange - was at the centre of the change.
0:04:31 > 0:04:37- The trend spread to other nightclubs - in London and all over the world.
0:04:41 > 0:04:46- The music of the 1980s - was innovative.
0:04:46 > 0:04:51- The dance music that we all know - was started in the 1980s.
0:04:53 > 0:04:58- The interesting 1980s fashion - could be seen during the festival.
0:04:58 > 0:05:03- Unlike Strange's strict dress code - at the Blitz Club in London...
0:05:03 > 0:05:07- ..where Mick Jagger - was once refused entry...
0:05:07 > 0:05:13- ..everyone got to join in with this - colourful and entertaining festival.
0:05:13 > 0:05:16- The evening was amazing.
0:05:16 > 0:05:22- We celebrated Steve Strange's life.
0:05:22 > 0:05:25- It's been amazing, - awesome and fantastic.
0:05:32 > 0:05:35- Wow, the clothes looked great...
0:05:35 > 0:05:38- ..and the music sounded fantastic.
0:05:38 > 0:05:42- One of Cardiff's restaurants - recently reached...
0:05:42 > 0:05:46- ..the TripAdvisor's list - of the Top 10 restaurants in the UK.
0:05:46 > 0:05:49- The restaurant is called The Clink.
0:05:49 > 0:05:54- As the name suggests, it has - a close connection to the prison.
0:06:03 > 0:06:05- I live on the outskirts - of Cardiff...
0:06:06 > 0:06:09- ..and I've tried to get a table - at The Clink for months.
0:06:10 > 0:06:13- Today, I'm here to eat, enjoy...
0:06:13 > 0:06:16- ..and find out - why the restaurant is so popular.
0:06:23 > 0:06:27- The restaurant trains prisoners.
0:06:27 > 0:06:33- The workers have come from - a category D prison in Usk.
0:06:33 > 0:06:39- When they come here, they have - six to 18 months left to serve.
0:06:39 > 0:06:44- We teach them in the kitchen - and train front of house staff.
0:06:44 > 0:06:48- It helps on their CVs - and gives them some confidence.
0:06:48 > 0:06:54- It also helps them to carry on - with their lives and start again.
0:06:57 > 0:07:01- I'm not one to eat alone - so I invited Lowri Cooke to join me.
0:07:02 > 0:07:04- Hello, welcome to The Clink.
0:07:04 > 0:07:10- Lowri is a food critic and writes - for Red Handed, Y Dinesydd and Barn.
0:07:10 > 0:07:13- This is her first visit - to The Clink.
0:07:13 > 0:07:17- Lowri, thanks for meeting me - for lunch, this afternoon.
0:07:18 > 0:07:20- What do you know about The Clink?
0:07:20 > 0:07:26- The Clink has been the place to eat - in Cardiff for the past year.
0:07:26 > 0:07:30- There's so much appeal - to this restaurant.
0:07:30 > 0:07:33- It's been so successful...
0:07:33 > 0:07:37- ..that I've failed to book a table - to review the restaurant.
0:07:37 > 0:07:40- Therefore, - I'm grateful for this invite.
0:07:40 > 0:07:44- It's an ambitious menu - and everything is freshly prepared.
0:07:45 > 0:07:50- The ingredients come from the - Usk prison garden and a nearby farm.
0:07:50 > 0:07:54- The head chef expects - high standards from his workers.
0:07:54 > 0:07:58- They're taught valuable skills - to help them in the future.
0:07:59 > 0:08:02- I've been working here - for eleven months and it's amazing.
0:08:03 > 0:08:05- I'm learning how to cook.
0:08:05 > 0:08:07- It's changed my life...
0:08:07 > 0:08:12- ..and made me realize I can do legal - things instead of illegal things.
0:08:14 > 0:08:17- After pondering the menu...
0:08:17 > 0:08:21- ..Lowri chose an autumnal salad - whilst I had brie.
0:08:28 > 0:08:32- I had a wonderful and fresh - autumnal salad to start.
0:08:33 > 0:08:36- I had perfectly-prepared venison...
0:08:37 > 0:08:41- ..which was pink in the middle - and melted in the mouth.
0:08:45 > 0:08:47- There's always room for pudding.
0:08:47 > 0:08:52- We had a plum and rhubarb tart and - chocolate tart with peanut butter.
0:08:54 > 0:08:58- It's a feast for the eyes as - the dishes were like works of art.
0:08:58 > 0:09:03- It was also a feast for the senses - and a great experience.
0:09:03 > 0:09:07- There's a pleasant atmosphere - and the decor is swish.
0:09:07 > 0:09:11- It's contemporary, warm - and the welcome is fantastic.
0:09:12 > 0:09:18- Our customers are talking about - the restaurant on TripAdvisor.
0:09:18 > 0:09:23- We have over 500 five star reviews - which is fantastic.
0:09:23 > 0:09:26- People are always - leaving wonderful reviews.
0:09:26 > 0:09:30- It helps the workers - as it gives them added courage.
0:09:31 > 0:09:36- The prices aren't cheap but it's - a reflection of the quality of food.
0:09:36 > 0:09:43- This restaurant deserves to be named - among the best eateries in Wales.
0:09:47 > 0:09:50- It's been 80 years to this month...
0:09:50 > 0:09:54- ..since the board game, Monopoly - reached our shelves.
0:09:55 > 0:10:00- The game remains to be one of - the world's most famous board games.
0:10:01 > 0:10:03- To celebrate this milestone...
0:10:03 > 0:10:07- ..Heno went to celebrate - with fans of all generations.
0:10:11 > 0:10:16- We can trace the history of - the famous board game, Monopoly...
0:10:17 > 0:10:21- ..to the early 20th century - in the United States of America.
0:10:22 > 0:10:26- The rights to produce - the board game were purchased...
0:10:26 > 0:10:31- ..by the Parker brothers - from Massachusetts in 1935.
0:10:31 > 0:10:36- That's when they started the process - of making it a worldwide brand.
0:10:38 > 0:10:41- As a family, - we love to play Monopoly.
0:10:42 > 0:10:45- We play a game every week.
0:10:45 > 0:10:47- Who's the best at Monopoly?
0:10:47 > 0:10:48- Who's the best at Monopoly?- - I am!
0:10:49 > 0:10:51- The whole family is competitive.
0:10:53 > 0:10:56- When I was younger, - she would always win...
0:10:56 > 0:10:58- ..but now I win much more.
0:10:58 > 0:11:01- No!
0:11:02 > 0:11:04- There's some cheating!
0:11:05 > 0:11:09- We all love to win at Monopoly...
0:11:09 > 0:11:13- ..and don't want to be - the first out.
0:11:14 > 0:11:16- Do you cheat?
0:11:16 > 0:11:18- Do you cheat?- - Molly cheats.
0:11:18 > 0:11:21- No!
0:11:21 > 0:11:25- In 1989, - video games were being made...
0:11:25 > 0:11:29- ..and by 1994, - computer games became popular.
0:11:29 > 0:11:33- At one time, I even had - a digital version on my phone.
0:11:33 > 0:11:39- However, I had to delete it - as I spent too much time playing it.
0:11:39 > 0:11:43- Different place names - were devised for the Monopoly game.
0:11:44 > 0:11:48- There's an Anglesey version - that was recently produced.
0:11:48 > 0:11:51- Do your parents argue when you play?
0:11:51 > 0:11:51- Yes!
0:11:51 > 0:11:53- Yes!- - Sometimes.
0:11:54 > 0:11:54- Every time!
0:11:54 > 0:11:56- Every time!- - No, only sometimes.
0:11:56 > 0:11:59- William likes the game more than me.
0:11:59 > 0:12:04- Perhaps that's because he - shares his birthday with Monopoly.
0:12:05 > 0:12:08- Today, he's eight years old - whilst monopoly is 80.
0:12:09 > 0:12:12- Happy birthday, Monopoly!
0:12:17 > 0:12:22- Yes, happy birthday - to Monopoly and William.
0:12:22 > 0:12:25- That's all for this part - of the programme.
0:12:26 > 0:12:29- Later, I chat to - Professor Jerry Hunter...
0:12:29 > 0:12:34- ..about his decision - to move to Wales and learn Welsh.
0:12:34 > 0:12:38- There's tips for styling a kitchen - with our expert, Delyth Wilson.
0:12:39 > 0:12:44- We also visit a special centre - which changes lives in Bangor.
0:12:45 > 0:12:47- Join me in a few minutes.
0:12:52 > 0:12:52- .
0:12:54 > 0:12:54- Subtitles
0:12:54 > 0:12:56- Subtitles- - Subtitles
0:13:00 > 0:13:03- Welcome back - to Bore Da and Dal Ati.
0:13:03 > 0:13:08- Don't forget that Dal Ati is more - than just two hours on a Sunday.
0:13:09 > 0:13:12- It's a service that's available - all day, every day.
0:13:13 > 0:13:15- Here are the details.
0:13:15 > 0:13:18- Dal Ati is more - than a television programme.
0:13:19 > 0:13:22- The service is available - all day, every day.
0:13:22 > 0:13:25- Follow Dal Ati on Twitter...
0:13:26 > 0:13:29- ..for all the breaking news...
0:13:29 > 0:13:31- ..and don't forget the app.
0:13:31 > 0:13:34- The app contains - some useful information...
0:13:35 > 0:13:39- ..as you keep practicing your Welsh - every hour of the day.
0:13:39 > 0:13:42- Don't forget about - the popular website.
0:13:42 > 0:13:47- It contains links to pages that - will inspire you to keep learning.
0:13:47 > 0:13:53- Fans of S4C's detective series, - Y Gwyll that airs on Sunday...
0:13:54 > 0:13:58- ..sit back, enjoy but keep an eye - on the app.
0:13:58 > 0:14:02- When a character - utters a difficult word...
0:14:03 > 0:14:06- ..the word and its translation - appears on your phone.
0:14:07 > 0:14:11- There's the app, Twitter - and the website.
0:14:11 > 0:14:13- Follow them all.
0:14:13 > 0:14:17- Dal Ati is available - anywhere, anytime!
0:14:22 > 0:14:26- I recently visited - Bangor University...
0:14:26 > 0:14:30- ..to chat to the lecturer, - Professor Jerry Hunter.
0:14:31 > 0:14:34- Jerry is originally - from Cincinnati in America.
0:14:35 > 0:14:38- However, he's lived in Wales - for many years.
0:14:38 > 0:14:44- He's learnt Welsh and won one of the - National Eisteddfod's main prizes.
0:14:46 > 0:14:51- Jerry, you're originally - from Cincinnati in America...
0:14:51 > 0:14:55- ..but you now live in Wales - and speak Welsh fluently.
0:14:55 > 0:14:57- Tell us your story.
0:14:57 > 0:15:02- It's a long story because - I've lived in Wales for many years.
0:15:03 > 0:15:08- I originally visited in 1986 - to complete an MPhil in Welsh.
0:15:09 > 0:15:13- My first degree was in English - and I really enjoyed the literature.
0:15:13 > 0:15:19- I learnt about Welsh literature - and the wealth of work available.
0:15:19 > 0:15:24- I travelled back and forth - from Wales to America for a while.
0:15:24 > 0:15:30- I got a job in Wales 20 years ago - and I've lived here since.
0:15:30 > 0:15:33- How has Welsh changed your life?
0:15:33 > 0:15:40- Learning another language - opens a door to another world.
0:15:40 > 0:15:45- The Welsh language is very special - as it's a minority language...
0:15:45 > 0:15:51- ..that's survived miraculously - despite being next door to England.
0:15:51 > 0:15:57- It's an eye opened to learn Welsh, - learn about Welsh history...
0:15:58 > 0:16:01- ..and adapt to living - in a Welsh community.
0:16:01 > 0:16:03- What about your family life?
0:16:03 > 0:16:08- Where do you live and how important - is the Welsh language in the area?
0:16:08 > 0:16:13- I've lived in Penygroes in the - Nantlle Valley for many years.
0:16:13 > 0:16:19- It's a very Welsh village - where 90 percent speak the language.
0:16:20 > 0:16:24- Welsh is the natural language - of the village and the wider area.
0:16:24 > 0:16:26- It's a great place to live...
0:16:27 > 0:16:32- ..as you can speak - to nearly everyone in Welsh.
0:16:33 > 0:16:38- It's a natural way to practise - using the language in everyday life.
0:16:43 > 0:16:48- You've also won several prizes - at the National Eisteddfod.
0:16:49 > 0:16:54- Tell us about the experience - of winning at the Eisteddfod.
0:16:55 > 0:16:58- I've won the Prose Medal - at the National Eisteddfod.
0:16:59 > 0:17:04- It was an incredible experience.
0:17:04 > 0:17:07- To be honest, I'm not a Welshman...
0:17:07 > 0:17:13- ..despite being familiar with Wales, - the language and its culture.
0:17:13 > 0:17:17- I love Welsh literature - and the Eisteddfod culture.
0:17:17 > 0:17:20- The Welsh can be a little crazy - about competing!
0:17:21 > 0:17:25- They're always competing and - everything turns into a competition!
0:17:25 > 0:17:27- Everyone has to compete on stage.
0:17:28 > 0:17:33- There are lots of competition that - take place during an Eisteddfod.
0:17:33 > 0:17:36- I wasn't sure - if I wanted to compete or not.
0:17:36 > 0:17:42- A few of my friends and my wife, - Judith told me to compete.
0:17:43 > 0:17:45- In the end, I agreed to compete...
0:17:45 > 0:17:49- ..and I was fortunate to win.
0:17:49 > 0:17:53- Winning - was an incredible experience.
0:17:53 > 0:17:58- I stepped on stage where there - was so much hustle and bustle...
0:17:58 > 0:18:02- ..as it was one of the main - competitions of the Eisteddfod.
0:18:02 > 0:18:08- There was dancing, singing, - a harp and an organ.
0:18:08 > 0:18:11- There's so much to draw - your attention...
0:18:11 > 0:18:15- ..when you're sat there - under the stage spotlights.
0:18:15 > 0:18:18- It's an unforgettable experience.
0:18:18 > 0:18:22- What advise do you have...
0:18:22 > 0:18:26- ..for those trying to learn Welsh?
0:18:26 > 0:18:30- It was difficult work but it's - difficult to learn any language.
0:18:31 > 0:18:34- There are a few essential qualities - that you need.
0:18:34 > 0:18:38- It's important that you have motive - and that you want to learn.
0:18:38 > 0:18:42- You should take it seriously - and give yourself enough time.
0:18:43 > 0:18:48- When you're learning Welsh, - it's vital to remember...
0:18:48 > 0:18:52- ..that language - is a living social phenomenon.
0:18:52 > 0:18:57- A language is only alive - when you speak it.
0:18:57 > 0:19:01- It's fine to attend lessons, - learn grammar lessons...
0:19:01 > 0:19:04- ..build a vocabulary and read...
0:19:05 > 0:19:08- ..but it's also important - to use the language.
0:19:08 > 0:19:14- Learners are sometimes scared - of using the language in public.
0:19:14 > 0:19:19- Therefore, it's vital that learners - find opportunities...
0:19:19 > 0:19:23- ..where they can use the language - and use what they've learnt.
0:19:24 > 0:19:28- They should find fluent Welsh - speakers that are willing to help.
0:19:28 > 0:19:30- It's vital to use the language.
0:19:30 > 0:19:34- It's only when you use a language - that you become fluent.
0:19:36 > 0:19:40- It was great to meet - Professor Jerry Hunter.
0:19:40 > 0:19:43- His story is an inspiration - to us all.
0:19:43 > 0:19:48- Next, we have tips - on how to style your kitchen...
0:19:48 > 0:19:54- ..with the Prynhawn Da interior - style expert, Delyth Wilson.
0:19:55 > 0:19:59- We've got three different - kitchen styles.
0:19:59 > 0:20:02- There's a white, wooden - and black kitchen.
0:20:02 > 0:20:05- Grey is the new black in interiors.
0:20:06 > 0:20:08- Let's start with the white kitchen.
0:20:08 > 0:20:15- I've chosen a retro look with - a 1950s feel and some retro florals.
0:20:15 > 0:20:19- These fabrics bring out - the blue colour in the jar.
0:20:20 > 0:20:25- These colourful fabrics - are from a collection at Leekes.
0:20:25 > 0:20:27- They lift the spirit.
0:20:27 > 0:20:33- There's a biscuit tin - and it costs 15 from Leekes.
0:20:34 > 0:20:41- You can continue with the theme - by adding some important lighting.
0:20:41 > 0:20:48- There's a lampshade - from Habitat at Homebase.
0:20:48 > 0:20:53- It costs 24.99.
0:20:53 > 0:20:57- It adds a homely texture - to your kitchen.
0:20:57 > 0:20:59- It's a light colour.
0:20:59 > 0:21:05- You can buy all sorts of gadgets - like the kettle and wash bowl...
0:21:05 > 0:21:09- ..in matching colours.
0:21:09 > 0:21:14- The blue colours are popular - in the majority of homeware shops.
0:21:14 > 0:21:19- The kettle comes from Dunelm - and it costs 29.99.
0:21:19 > 0:21:23- There's a toaster that matches - the kettle perfectly.
0:21:24 > 0:21:26- These have a retro 1950s feel.
0:21:26 > 0:21:32- If you have a natural wood kitchen, - you have even more ideas.
0:21:32 > 0:21:35- Blue is also suitable - in wooden kitchens.
0:21:35 > 0:21:38- However, you should opt - for a more royal blue.
0:21:39 > 0:21:42- It's very cheap to replace - a few kitchen tiles.
0:21:42 > 0:21:46- It can be a bother but - it's very cheap to replace tiles.
0:21:46 > 0:21:49- These blue tiles are five pence each - from Leekes.
0:21:50 > 0:21:52- They're very reasonably priced.
0:21:52 > 0:21:54- You can add warmth...
0:21:55 > 0:21:59- ..by introducing - a mustard yellow colour.
0:22:00 > 0:22:04- This brings warmth to the kitchen - at this time of the year.
0:22:04 > 0:22:07- It's an old-fashioned colour.
0:22:08 > 0:22:12- The colour of the 1950s - are coming back into fashion.
0:22:12 > 0:22:16- They're soft colours - and you won't tire of them.
0:22:16 > 0:22:20- You even have a matching lampshade.
0:22:20 > 0:22:23- I'll talk about that later.
0:22:23 > 0:22:29- I have more objects - of the same colour.
0:22:29 > 0:22:34- You can introduce more yellow tones - and bring in some texture.
0:22:34 > 0:22:39- The collection from Leekes could - also be used in a wooden kitchen.
0:22:39 > 0:22:43- You can change the accessories - whenever you want.
0:22:43 > 0:22:49- When you have a black - minimalist kitchen...
0:22:49 > 0:22:53- ..be careful - when you introduce colour.
0:22:53 > 0:22:59- Don't overload your black kitchen - with too many red objects.
0:22:59 > 0:23:01- It could look overdone.
0:23:02 > 0:23:09- Choose your accessories carefully - and spend more on individual items.
0:23:09 > 0:23:13- The biggest item in our red kitchen - is the large bowl.
0:23:14 > 0:23:17- It's a great display item - on your island unit.
0:23:18 > 0:23:21- It's always great to have something - oversized in a room.
0:23:22 > 0:23:24- Would you use it as a fruit bowl?
0:23:24 > 0:23:29- You could fill it with anything - you want, even a flower pot.
0:23:29 > 0:23:33- If you host a party, - it could be used as an ice bucket.
0:23:33 > 0:23:38- If would make a great salad bowl - that could be used during a party.
0:23:38 > 0:23:42- You would have to be a fan of salad - to have a bowl this size!
0:23:42 > 0:23:46- It could hold fruit salad, - fruit or anything you desire.
0:23:46 > 0:23:52- There's also some copper and wood - which bring warmth to a kitchen.
0:23:53 > 0:23:56- The wooden chopping board - comes from Habitat.
0:23:56 > 0:23:59- Wood brings warmth - to black and grey kitchens.
0:23:59 > 0:24:03- However, you must opt - for the right shade of wood.
0:24:03 > 0:24:08- The walnut works well - with the copper to warm up a room.
0:24:08 > 0:24:10- They look great together.
0:24:10 > 0:24:14- When you use - chrome and red accessories...
0:24:15 > 0:24:17- ..they always work well together.
0:24:18 > 0:24:22- Don't forget about - the lighting in a kitchen.
0:24:22 > 0:24:26- We have some shades from Dunelm - which cost 7.99.
0:24:26 > 0:24:30- They come in a variety of colours - including red and black.
0:24:30 > 0:24:35- It doesn't cost too much to - introduce three shades in a room.
0:24:36 > 0:24:41- They could be placed above - a dining table or kitchen island.
0:24:41 > 0:24:45- Replacing a kitchen - can be very expensive.
0:24:45 > 0:24:49- However, it doesn't cost much - to buy new accessories.
0:24:49 > 0:24:53- There's so much variety available - in the shops nowadays.
0:24:53 > 0:24:58- You should buy new accessories - to improve this important room.
0:24:58 > 0:25:00- Thank you, Delyth.
0:25:01 > 0:25:04- There were some - very handy ideas there.
0:25:04 > 0:25:08- The Abbey Road Centre in Bangor...
0:25:08 > 0:25:11- ..is an important centre - in the community.
0:25:11 > 0:25:15- The centre - offers a drop-in service...
0:25:15 > 0:25:18- ..for the city's most - vulnerable residents.
0:25:18 > 0:25:23- The centre recently celebrated - a very special birthday.
0:25:23 > 0:25:26- The Heno cameras were - at the celebrations.
0:25:33 > 0:25:37- This year, Abbey Road Centre - is celebrating 30 years...
0:25:37 > 0:25:41- We're marking the milestone - with an open day.
0:25:41 > 0:25:45- We're a mental health centre - that deals with the homeless...
0:25:46 > 0:25:51- ..alcohol and drug addicts and those - diagnosed with mental health issues.
0:25:51 > 0:25:56- This drop in centre welcomes - between 30 and 50 people a day.
0:25:57 > 0:26:02- We support them by arranging - a variety of different activities.
0:26:02 > 0:26:04- I'm a therapist...
0:26:05 > 0:26:11- ..and I offer Indian head massage - and hand reflexology.
0:26:11 > 0:26:17- These popular therapies clear - the mind and boosts energy levels.
0:26:17 > 0:26:20- After the therapy, - they tend to feel much better.
0:26:22 > 0:26:28- Since January, we've held cooking - sessions where everyone helps.
0:26:28 > 0:26:34- Many are homeless or live alone so - it's important that they socialize.
0:26:34 > 0:26:39- We welcome around 20 to 30 - individuals every Friday.
0:26:39 > 0:26:43- I've dealt with my own - mental health issues for ten years.
0:26:44 > 0:26:48- At this time last year, - I wouldn't even leave the house.
0:26:48 > 0:26:52- I was thrilled to hear of the work - of the Abbey Road Centre.
0:26:52 > 0:26:58- I get to help other individuals - which increases my confidence.
0:26:58 > 0:27:03- I know the story from both sides...
0:27:03 > 0:27:08- ..and I can help and sympathize - by chatting to them.
0:27:08 > 0:27:11- There are many - frail individuals out there.
0:27:11 > 0:27:15- Bangor has nothing to help them...
0:27:15 > 0:27:21- ..so they truly rely on this centre - for somewhere to go every day.
0:27:22 > 0:27:28- We want to make the community aware - of what we do at the centre.
0:27:28 > 0:27:34- This is a lifeline for many people - and I'm happy to be a part of it.
0:27:42 > 0:27:45- That's all for this part - but after the break...
0:27:46 > 0:27:51- ..Llinos Lee meets a girl from - Warrington who's moved to Wales.
0:27:51 > 0:27:54- Since arriving in Cardiff...
0:27:54 > 0:27:59- ..Sarah Harrison has established - a handmade handbag business.
0:27:59 > 0:28:02- She's also learnt Welsh.
0:28:03 > 0:28:06- There's homemade rice pudding - on the Prynhawn Da menu.
0:28:07 > 0:28:11- You could also win an iPad - in our photography competition.
0:28:11 > 0:28:13- See you in a few minutes.
0:28:16 > 0:28:16- .
0:28:20 > 0:28:20- Subtitles
0:28:20 > 0:28:22- Subtitles- - Subtitles
0:28:26 > 0:28:28- Welcome back.
0:28:28 > 0:28:31- Next, we hear about a new business.
0:28:31 > 0:28:36- The owner of the business - moved from Warrington to Cardiff...
0:28:36 > 0:28:39- ..and she's decided to learn Welsh.
0:28:39 > 0:28:44- Here's the story of Sarah Harrison - and her handbag business.
0:28:53 > 0:28:58- When the Prynhawn Da crew asked me - to meet a handbag designer...
0:28:58 > 0:29:01- ..I jumped at the chance.
0:29:01 > 0:29:06- There's an interesting story - to how these bags came to Wales.
0:29:14 > 0:29:17- I trained at London's Guild Hall - School of Music and Drama.
0:29:18 > 0:29:21- I studied Stage Management - and Technical Theatre.
0:29:21 > 0:29:26- After graduating, I worked as - a costume designer at Theatr Clwyd.
0:29:26 > 0:29:29- I now live in Cardiff.
0:29:29 > 0:29:34- Why did you decide to start - a business making handbags?
0:29:35 > 0:29:40- Last year, I fell of a camel in - Dubai and couldn't return to work.
0:29:40 > 0:29:46- Therefore, I started making bags - as a sideline project...
0:29:47 > 0:29:49- ..and I received lots of orders.
0:29:52 > 0:29:55- Sarah is originally from Warrington.
0:29:55 > 0:29:59- She now makes all sorts of bags - from her studio at home.
0:30:00 > 0:30:06- I wanted the bags to be simple - and appeal to people of all ages.
0:30:06 > 0:30:12- I started making totes - and progressed from there.
0:30:12 > 0:30:16- Every bag is made by hand - so they're all unique.
0:30:18 > 0:30:23- It's also possible to commission - a special handbag from Sarah.
0:30:25 > 0:30:31- My customers can design - their own bags.
0:30:31 > 0:30:35- They can choose the colours - of the handbag lining.
0:30:35 > 0:30:40- You're from the North of England - but have a bilingual company.
0:30:40 > 0:30:44- I'm learning to speak Welsh - as I always hear the language.
0:30:44 > 0:30:46- It's also good for business.
0:30:46 > 0:30:49- How is your business going, so far?
0:30:49 > 0:30:52- I've been selling my bags - for six months.
0:30:53 > 0:30:58- They're available from shops - all over Wales.
0:31:01 > 0:31:07- A stockist of the Loveli bags - is Kiti in Pontcanna, Cardiff.
0:31:08 > 0:31:13- I'm proud to sell the Loveli bags...
0:31:14 > 0:31:16- ..and we've had - a fantastic response.
0:31:16 > 0:31:20- They're suitable - for people of all ages.
0:31:20 > 0:31:26- Young girls love the bright colours - and she also has muted colours.
0:31:26 > 0:31:29- She makes three different styles.
0:31:29 > 0:31:35- There's a tote shoulder bag, - a clutch and small purse.
0:31:35 > 0:31:38- They're all very popular.
0:31:38 > 0:31:42- I'm glad that I can support - a young woman...
0:31:42 > 0:31:45- ..who's just starting out - with a new venture.
0:31:46 > 0:31:48- What's next for the company?
0:31:48 > 0:31:54- In the future, I hope to grow my - business and introduce new designs.
0:31:55 > 0:32:00- The business and her Welsh language - classes are keeping Sarah busy.
0:32:01 > 0:32:04- More and more Welsh shops - want to stock her bags...
0:32:05 > 0:32:08- ..so the future of her business - promises to be "Loveli."
0:32:10 > 0:32:15- Llinos Lee enjoyed herself - amongst those handbags!
0:32:15 > 0:32:19- Next, we head to the kitchen...
0:32:19 > 0:32:23- ..where one of my favourite deserts, - rice pudding is on the menu.
0:32:24 > 0:32:28- As a child, one of my favourite - deserts was a rice pudding...
0:32:28 > 0:32:31- ..made by my grandmother - from Llanrhystud.
0:32:31 > 0:32:35- It was a simple recipe - but it tasted like perfection.
0:32:35 > 0:32:38- It was always served - after Sunday lunch.
0:32:39 > 0:32:41- We'd have it with some homemade jam.
0:32:41 > 0:32:43- Are you using that recipe today?
0:32:43 > 0:32:45- Are you using that recipe today?- - Yes, that's right.
0:32:45 > 0:32:51- She measured 175ml of rice in a jug.
0:32:51 > 0:32:53- She never weighed anything.
0:32:54 > 0:33:00- Pour the rice into a bowl - with 40 grams of caster sugar.
0:33:00 > 0:33:04- She would've used a handful - rather than weigh the sugar.
0:33:04 > 0:33:09- I'm using 800ml of milk too.
0:33:09 > 0:33:12- Just wait until you see - the next ingredients!
0:33:12 > 0:33:15- Use an entire tin - of evaporated milk.
0:33:15 > 0:33:17- That's an old-fashioned ingredient!
0:33:18 > 0:33:20- That's why I enjoy using it.
0:33:20 > 0:33:25- However, an increasing amount of - chefs are using the old ingredients.
0:33:25 > 0:33:29- They're used to create an - old-fashioned and luxurious taste.
0:33:30 > 0:33:33- Some people like to add vanilla - to a rice pudding...
0:33:34 > 0:33:37- ..as it's quite - a fashionable ingredient.
0:33:37 > 0:33:40- However, the best flavour to add - is nutmeg.
0:33:41 > 0:33:45- I've got some whole nutmegs.
0:33:45 > 0:33:49- You can take a look at them.
0:33:49 > 0:33:53- What do you do with the nutmeg?
0:33:54 > 0:33:59- I'll grate them over the pudding.
0:33:59 > 0:34:04- I thought that you cracked them!
0:34:04 > 0:34:09- You should grate a whole nutmeg - into the pudding.
0:34:09 > 0:34:11- That's quite a lot.
0:34:11 > 0:34:15- When you're half way through - the baking process...
0:34:15 > 0:34:19- ..I mix the pudding which spreads - the flavour through the rice.
0:34:20 > 0:34:26- You end up with a nutmeg crust - which is golden brown.
0:34:26 > 0:34:29- There's flavour in every part - and not just on the top.
0:34:30 > 0:34:34- When I grate food, - I'm always scared for my fingers.
0:34:35 > 0:34:38- I have to concentrate - when I reach this point!
0:34:38 > 0:34:43- It would be easier - with a smaller grater...
0:34:43 > 0:34:46- ..but I couldn't find it, - this morning.
0:34:46 > 0:34:52- After grating the nutmeg, - you could add even more luxury...
0:34:52 > 0:34:56- ..by adding 25 grams of butter.
0:34:56 > 0:35:02- This creates a velvety pudding...
0:35:02 > 0:35:05- ..which is much more luxurious.
0:35:05 > 0:35:08- It brings a wonderful flavour - to the pudding.
0:35:08 > 0:35:12- Many years ago, people would cook - for a large family.
0:35:12 > 0:35:17- When preparing a Sunday roast, - the meat would be in the oven...
0:35:17 > 0:35:21- ..whilst the rice pudding - would be baked on the bottom shelf.
0:35:22 > 0:35:26- That's how my grandmother - used her Aga or Rayburn cooker.
0:35:26 > 0:35:31- Sometimes, she would - effortlessly cook for twelve people.
0:35:31 > 0:35:37- Sometimes, it's easier to cook - for lots of people in a single pot.
0:35:37 > 0:35:39- Ooh!
0:35:39 > 0:35:42- Here is the finished pudding.
0:35:43 > 0:35:46- Place it in the oven for two hours - at 150 degrees Celsius.
0:35:47 > 0:35:49- Thank you, Paj.
0:35:50 > 0:35:53- It looked very tasty.
0:35:54 > 0:35:59- Don't forget that you can find - our recipes at www.heno.tv
0:35:59 > 0:36:02- Next, we have a competition for you.
0:36:02 > 0:36:06- You could win an iPad - so here are the details.
0:36:09 > 0:36:14- It's a new season so it's time for - our new photography competition.
0:36:14 > 0:36:18- We'd like to see the autumn - through your eyes.
0:36:18 > 0:36:22- Don't worry if you don't have - a professional camera.
0:36:22 > 0:36:27- We welcome photographs from mobile - phones, tablets or film cameras.
0:36:27 > 0:36:31- The winner gets - an iPad or television.
0:36:31 > 0:36:35- You have until midday - on 20 November to enter.
0:36:36 > 0:36:38- Post any entries...
0:36:38 > 0:36:44- ..to Prynhawn Da, Tinopolis, - Park Street, Llanelli, SA15 3YE.
0:36:44 > 0:36:47- Email your entries - to prynhawnda@tinopolis.com
0:36:48 > 0:36:52- You can also get in touch via - Twitter, Facebook or Instagram.
0:36:52 > 0:36:54- Good luck to you.
0:36:56 > 0:37:01- Don't forget to enter - and good luck to you.
0:37:01 > 0:37:04- In the final part - of the programme...
0:37:04 > 0:37:10- ..Rhodri Gomer chats - to the cyclist, Geraint Thomas.
0:37:10 > 0:37:14- Our fashion expert, Huw - will also share his latest tips.
0:37:14 > 0:37:16- Don't go too far.
0:37:20 > 0:37:21- .
0:37:24 > 0:37:24- Subtitles
0:37:24 > 0:37:26- Subtitles- - Subtitles
0:37:30 > 0:37:32- Welcome back.
0:37:32 > 0:37:34- Next, we enter the sporting world...
0:37:35 > 0:37:38- ..as Rhodri Gomer meets one - of our national heroes.
0:37:38 > 0:37:42- He met the cyclist, - Geraint Thomas from Cardiff.
0:37:47 > 0:37:51- October is normally a quiet time - for professional road cyclist.
0:37:52 > 0:37:58- It's the time of year when they - don't need to spend hours training.
0:37:58 > 0:38:01- This isn't the case - for Geraint Thomas.
0:38:01 > 0:38:05- This year, he got married, - honeymooned in America...
0:38:05 > 0:38:09- ..and launched - The World of Cycling According to G.
0:38:09 > 0:38:11- He's launching his autobiography...
0:38:12 > 0:38:16- ..at the club where - his journey started, Maindy Flyers.
0:38:16 > 0:38:20- The track was red 20 years ago - but it's been resurfaced.
0:38:20 > 0:38:23- There are hundreds of kids here.
0:38:23 > 0:38:26- I've released a book - and won lots of medals.
0:38:26 > 0:38:29- It's unbelievable - and definitely surreal.
0:38:30 > 0:38:33- What's it like - to welcome Geraint to Maindy?
0:38:33 > 0:38:37- It's fantastic - because he's a fantastic cyclist.
0:38:37 > 0:38:42- I'm very excited so see someone - who's made it in the cycling world.
0:38:42 > 0:38:44- He's successful...
0:38:44 > 0:38:49- ..and an inspiration for everyone - to get involved in cycling.
0:38:50 > 0:38:53- It's great to welcome Geraint.
0:38:53 > 0:38:57- The last time he was here, he'd - just returned from the Commonwealth.
0:38:58 > 0:39:01- He came back here - before visiting his family.
0:39:01 > 0:39:03- This club means lots to him.
0:39:04 > 0:39:07- The club has grown considerably - since the mid-1990s.
0:39:08 > 0:39:12- It's produced big names - like Nicole Cooke, Luke Rowe...
0:39:12 > 0:39:15- ..Owain Doull and Elinor Barker.
0:39:15 > 0:39:19- However, the favourite - among the children is Geraint.
0:39:19 > 0:39:23- The children have been talking - about his visit for days.
0:39:23 > 0:39:28- He started out at this club and - it's really encouraging for them.
0:39:29 > 0:39:33- He's fantastic with the children - and he enjoys talking to them.
0:39:33 > 0:39:39- He answers their questions - with a smile so he's brilliant.
0:39:39 > 0:39:43- The book is easy to read - and full of interesting stories.
0:39:43 > 0:39:47- It gives a glimpse into the life - of a professional cyclists.
0:39:47 > 0:39:52- It also reveals more about stars - like Chris Froome or Mark Cavendish.
0:39:52 > 0:39:55- I enjoyed it more - than I thought I would.
0:39:55 > 0:40:02- I was reminiscing and thinking of my - times at the Academy and growing up.
0:40:02 > 0:40:07- It was a lot of work but - I enjoyed it and I'm proud of it.
0:40:07 > 0:40:13- When people Tweet me saying how much - they enjoy it, it's a weird feeling.
0:40:14 > 0:40:18- Following a training session - and book signing at Maindy...
0:40:18 > 0:40:23- ..the star went on to a jam-packed - book signing in Cardiff city centre.
0:40:23 > 0:40:25- Judging by the size of the queue...
0:40:26 > 0:40:30- ..you would think that Catherine - Zeta-Jones or Tom Jones was here.
0:40:30 > 0:40:35- This goes to show how cycling has - grown in popularity in recent years.
0:40:35 > 0:40:39- That's thanks to the efforts - of boys like Geraint Thomas.
0:40:39 > 0:40:42- In the last year, - he's shown his strength.
0:40:43 > 0:40:48- He's also become quite a character - within the sport.
0:40:48 > 0:40:51- How long have you been queuing - to see Geraint?
0:40:51 > 0:40:53- We've been here for half an hour.
0:40:54 > 0:40:58- He's just arrived so we're sure - the queue will start moving soon.
0:40:58 > 0:41:01- How do you feel - about meeting your hero?
0:41:02 > 0:41:08- I'm excited as he's done well at - the Tour de France and other events.
0:41:08 > 0:41:12- It's great to meet a famous figure - in the world of cycling.
0:41:12 > 0:41:15- I'm sure he'll inspire - your son, Owain.
0:41:15 > 0:41:18- He watching him during - the Tour de France.
0:41:18 > 0:41:22- It's great to know - that a boy from the Maindy Flyers...
0:41:22 > 0:41:25- ..can be one of the top ten - cyclists in the world.
0:41:25 > 0:41:29- It's a fantastic experience...
0:41:30 > 0:41:32- ..to meet someone like him.
0:41:32 > 0:41:38- You wouldn't expect - to meet him in a book shop.
0:41:39 > 0:41:44- The book is full of identifiable - experiences for other cyclist.
0:41:44 > 0:41:47- It will appeal to novices - and keen cyclists.
0:41:47 > 0:41:52- As Geraint turns his sights to - a difficult winter of training...
0:41:52 > 0:41:57- ..why don't you read a book - about one of our national heroes?
0:42:01 > 0:42:04- We head from the sporting world - to fashion.
0:42:04 > 0:42:08- Here are Huw's latest fashion tips.
0:42:10 > 0:42:13- It's possible to wear - a large jumper over clothes.
0:42:14 > 0:42:17- This is exactly what we've done - with Nan.
0:42:17 > 0:42:23- The jumper is very striking due - to the way they've used the colour.
0:42:23 > 0:42:28- Different coloured wool - has been used to create this jumper.
0:42:28 > 0:42:31- A pattern like this - is created by accident.
0:42:31 > 0:42:35- This piece hasn't been designed - to look like this.
0:42:36 > 0:42:40- If you go to a shop - and try on a size 12...
0:42:40 > 0:42:45- ..but would prefer the size 14, - the pattern will not be the same.
0:42:45 > 0:42:51- I think this works perfectly - due the polo neck.
0:42:51 > 0:42:56- It's just thick enough - to keep its shape.
0:42:56 > 0:43:01- This season's jumpers - tend to have a longer back.
0:43:01 > 0:43:03- This can be seen in this jumper.
0:43:04 > 0:43:07- If Nan could turn to the side...
0:43:08 > 0:43:11- ..you can see - the two different lengths.
0:43:11 > 0:43:14- Asymmetric items are very popular.
0:43:14 > 0:43:18- You need to consider what you wear - under these jumpers...
0:43:18 > 0:43:23- ..as wool can irritate.
0:43:23 > 0:43:28- I used to hate wearing - woolly jumpers as a child.
0:43:28 > 0:43:33- You could wear a simple - long-sleeve t-shirt underneath.
0:43:33 > 0:43:38- There isn't a lot of natural wool - in this jumper.
0:43:39 > 0:43:43- Only around 18% of this jumper - is made from real wool...
0:43:43 > 0:43:47- ..which means this - won't irritate or be as hot.
0:43:47 > 0:43:50- What other materials - are in this jumper?
0:43:50 > 0:43:55- Rayons, polyamides are all man-made - fibres found in these jumpers.
0:43:55 > 0:43:59- The developments within - this field are fantastic...
0:44:00 > 0:44:05- ..and you don't even see the - difference between leather and faux.
0:44:05 > 0:44:10- If you count the pennies, - buy an item like this.
0:44:11 > 0:44:16- But there's nothing like - a 100% natural wool jumper.
0:44:16 > 0:44:19- They will also keep for longer.
0:44:20 > 0:44:24- We've teamed this jumper - with wide leg grey trousers.
0:44:25 > 0:44:31- The heel on these boots - are sensible.
0:44:31 > 0:44:36- To complete the outfit, we've teamed - it with a black leather handbag.
0:44:36 > 0:44:39- Next, we have Emily.
0:44:39 > 0:44:42- We go from a grey jumper - to a grey jacket.
0:44:42 > 0:44:47- Let's discuss what you mentioned - earlier Yvonne - the longer back.
0:44:47 > 0:44:52- We have an asymmetric - top under this jacket.
0:44:52 > 0:44:57- Asymmetric means that one side of - the top is shorter than the other.
0:44:57 > 0:45:02- This could either be across the - body, behind or even in front...
0:45:02 > 0:45:06- ..where one side of the hemline - isn't the same as the other.
0:45:06 > 0:45:10- I like to team a top like this - with layers.
0:45:11 > 0:45:15- This simple garment is the - main element of this outfit.
0:45:15 > 0:45:18- Emily, could you remove the jacket?
0:45:18 > 0:45:24- There's a certain Greek or - toga style to the cut of this top.
0:45:24 > 0:45:28- You could wear it - with the belt Emily has on...
0:45:28 > 0:45:33- ..or you could team it - with a tan bag, belt and bag.
0:45:33 > 0:45:39- Don't be scared to remove the - accessories on these garments.
0:45:39 > 0:45:42- You might have a nicer belt at home.
0:45:42 > 0:45:47- We're sometimes too scared to - change things, but that's fashion.
0:45:47 > 0:45:52- The fun is trying different things.
0:45:52 > 0:45:57- I'm shocked to see - the white trousers for the winter.
0:45:57 > 0:46:01- These are white trousers - and not a winter white.
0:46:02 > 0:46:06- Winter white garments usually have - a touch of cream in the colour.
0:46:06 > 0:46:10- However, these are a bright white.
0:46:10 > 0:46:12- Next, we have Sian.
0:46:12 > 0:46:17- She's wearing a no-nonsense dress.
0:46:18 > 0:46:22- I have to admit that I had - teamed this dress with a shawl.
0:46:22 > 0:46:26- We removed it, but the price - can still be seen on the screen.
0:46:26 > 0:46:29- This dress is striking but simple.
0:46:29 > 0:46:34- However, it may not look as good - as you sometimes imagine it to be.
0:46:34 > 0:46:40- We've removed the wrap, - but we've kept the simple dress.
0:46:40 > 0:46:46- If we could concentrate - on the sleeve for a moment.
0:46:46 > 0:46:52- The cut of the sleeve sits - where a tailored sleeve would sit.
0:46:52 > 0:46:58- This dress is oversized but it sits - perfectly on the shoulders.
0:46:58 > 0:47:02- It hangs perfectly.
0:47:02 > 0:47:06- Yes, it hangs - on the pressure points...
0:47:07 > 0:47:13- ..or where the weight - of the material is pulled.
0:47:13 > 0:47:16- You could team this outfit - with any accessories.
0:47:17 > 0:47:22- We've kept this simple with - a black bag and long flat boots.
0:47:23 > 0:47:28- When Sian sits down, the long boots - cover the leg up to the knee.
0:47:29 > 0:47:30- Thank you, Huw.
0:47:31 > 0:47:34- My fashion knowledge - has improved once again.
0:47:34 > 0:47:36- I'm glad to hear it!
0:47:37 > 0:47:39- That's all for today's programme.
0:47:39 > 0:47:46- You can watch today's items again - on S4C Clic or BBC iPlayer.
0:47:46 > 0:47:48- Until the same time next week...
0:47:48 > 0:47:50- ..keep practising your Welsh.
0:47:51 > 0:47:54- It's important to venture - and have fun whilst doing so.
0:47:55 > 0:47:58- Thanks for your company - and good morning to you all.
0:48:18 > 0:48:20- S4C Subtitles by Tinopolis
0:48:21 > 0:48:21- .