0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:28 > 0:00:31- Hello and welcome - to a new series of Adre.
0:00:31 > 0:00:34- In the coming weeks, - I'll travel across Wales...
0:00:35 > 0:00:37- ..meeting interesting, - famous people.
0:00:38 > 0:00:40- Today, I start here, in Gwynedd.
0:00:48 > 0:00:52- I'm just outside the village - of Caeathro, Caernarfon...
0:00:52 > 0:00:54- ..to meet the owner of this house.
0:01:03 > 0:01:04- Look what I found.
0:01:04 > 0:01:07- Do you recognise - this cheeky little boy?
0:01:08 > 0:01:09- Cute!
0:01:12 > 0:01:16- This person is famous - for many different reasons.
0:01:17 > 0:01:19- As you can see - from these gold discs...
0:01:19 > 0:01:22- ..he's famous for his singing.
0:01:25 > 0:01:31- This man is religious and he travels - across Wales preaching every Sunday.
0:01:34 > 0:01:37- This man - is also a famous politician.
0:01:37 > 0:01:41- He sings protest songs and he's - a former president of Plaid Cymru.
0:01:42 > 0:01:43- He's also a keen reader.
0:01:46 > 0:01:50- Who owns this house? - Well, none other than Dafydd Iwan.
0:01:50 > 0:01:52- Here's a clip of him.
0:01:54 > 0:01:57- # Don't ask your stupid questions
0:01:58 > 0:02:00- # Don't give me that surprised look
0:02:02 > 0:02:05- # Only a fool would ask
0:02:06 > 0:02:09- # Why is snow white? #
0:02:11 > 0:02:14- Dafydd, - thank you for inviting us here.
0:02:14 > 0:02:16- I don't know where to start.
0:02:17 > 0:02:18- We have so much to discuss.
0:02:19 > 0:02:21- Let's go right back - to your childhood.
0:02:22 > 0:02:23- Where did you grow up?
0:02:23 > 0:02:25- Where did you grow up?- - Brynaman, Carmarthenshire.
0:02:26 > 0:02:31- It's on the border between the old - Carmarthenshire and Glamorganshire.
0:02:31 > 0:02:34- It was a coal mining village - at the time.
0:02:34 > 0:02:38- That's where I spent - the first 12 years of my life.
0:02:39 > 0:02:43- You left Brynaman and moved - to North Wales when you were 12.
0:02:44 > 0:02:48- Yes. My father was the minister - at Gibea Chapel, Brynaman.
0:02:51 > 0:02:56- He accepted a calling - in Llanuwchllyn, near Y Bala.
0:02:57 > 0:03:01- Myself and my three brothers - moved to Llanuwchllyn.
0:03:03 > 0:03:07- During that period - you spent in Llanuwchllyn...
0:03:07 > 0:03:11- ..did you become aware of politics?
0:03:13 > 0:03:17- Were politics and Welshness - important to you, even as a boy?
0:03:20 > 0:03:25- I recently came across an essay I'd - written as a ten-year-old child...
0:03:25 > 0:03:28- ..on the subject - What I Want To Be When I'm A Man.
0:03:28 > 0:03:33- In that essay, I said I wanted to be - a Member Of Parliament.
0:03:33 > 0:03:35- The seed had been sown.
0:03:36 > 0:03:38- For me, supporting Plaid Cymru...
0:03:39 > 0:03:43- ..is the same thing - as supporting the Wales rugby team.
0:03:43 > 0:03:45- It's as natural as that.
0:03:46 > 0:03:48- My paternal grandfather...
0:03:50 > 0:03:52- ..Fred Jones...
0:03:52 > 0:03:56- ..was one of the founders of - Plaid Cymru, so it was in my blood.
0:03:57 > 0:04:02- It's interesting that your political - beliefs crossed into your singing.
0:04:03 > 0:04:07- Did you start to sing protest songs - when you were a student?
0:04:07 > 0:04:08- Yes.
0:04:09 > 0:04:15- Politics, The Welsh Language Society - and singing took over my life.
0:04:16 > 0:04:20- The Welsh Language Society - dominated my life for a decade.
0:04:21 > 0:04:26- It was my reason for - getting out of bed every morning.
0:04:26 > 0:04:30- The Welsh language - had no official status in the 1960s.
0:04:31 > 0:04:32- Our aim was clear.
0:04:33 > 0:04:35- The singing was part of it.
0:04:35 > 0:04:37- I used my songs...
0:04:38 > 0:04:44- ..to outline and promote the - Welsh Language Society's campaigns.
0:04:44 > 0:04:47- I used the songs - to get points across...
0:04:47 > 0:04:51- ..and to get slogans across, - such as Paentio'r Byd Yn Wyrdd.
0:04:52 > 0:04:56- That song changed the road signs - campaign into something bigger.
0:04:57 > 0:05:00- "Let's go together - and paint the world green".
0:05:00 > 0:05:04- I still sing that song, - not because of road signs...
0:05:04 > 0:05:09- ..but to encourage everyone to unite - and campaign for change.
0:05:11 > 0:05:13- I didn't look at it as showbiz.
0:05:14 > 0:05:18- I simply sang about the issues - which were important to me.
0:05:19 > 0:05:23- I tried to do that in a way - which was classed as entertainment.
0:05:23 > 0:05:29- My songs were sometimes fun - and they sometimes made you laugh...
0:05:30 > 0:05:33- ..and they sometimes - used sentiment and emotion...
0:05:36 > 0:05:37- ..to get people to think.
0:05:38 > 0:05:40- People didn't always agree with me.
0:05:43 > 0:05:46- But at least - it made people discuss the issues.
0:05:46 > 0:05:49- Yes, and even - when people disagreed with me...
0:05:50 > 0:05:53- ..they were - at least discussing politics.
0:05:53 > 0:05:57- That was the great contribution - of The Welsh Language Society.
0:05:58 > 0:06:01- Yes, there were arguments - which tore families apart.
0:06:02 > 0:06:05- There was arguing - and there was suffering...
0:06:05 > 0:06:10- ..but the Welsh Language was - centre stage of the political world.
0:06:10 > 0:06:12- Nobody could sit back and say...
0:06:12 > 0:06:16- .."I'm not worried - about the Welsh Language."
0:06:16 > 0:06:18- They had to say where they stood.
0:06:18 > 0:06:23- You took up singing during that - period and you're still singing.
0:06:23 > 0:06:26- How many songs have you written?
0:06:26 > 0:06:30- I'm not sure, but - it's somewhere around 300 I think.
0:06:33 > 0:06:36- I've forgotten most of them!
0:06:38 > 0:06:41- It's difficult - for any singer to retire.
0:06:42 > 0:06:45- I've announced my retirement - many times.
0:06:45 > 0:06:48- Sorry about that! - I've tried but I can't do it.
0:06:50 > 0:06:54- While someone somewhere wants - to hear me sing, I'll carry on.
0:06:54 > 0:06:58- At the same time, I'm aware - that you can go on for too long.
0:07:03 > 0:07:07- One thing's for certain - - there will be a final concert.
0:07:08 > 0:07:11- Can I go and have a snoop - around your home now?
0:07:11 > 0:07:13- Absolutely.
0:07:13 > 0:07:17- Luckily, Bethan takes care - of the house and I just live here!
0:07:26 > 0:07:30- This is what we see when we step in - through the front door.
0:07:31 > 0:07:32- It's lovely and open.
0:07:32 > 0:07:37- There's lots of art on the walls, - so I take it you're a fan of art.
0:07:38 > 0:07:43- Our extensive collection - is made up of gifts and purchases.
0:07:44 > 0:07:47- We'd give the National Library - a run for its money!
0:07:48 > 0:07:50- There's an equine theme here.
0:07:50 > 0:07:52- There's an equine theme here.- - Yes. Bethan is fond of horses.
0:07:53 > 0:07:54- How long have you lived here?
0:07:54 > 0:07:56- How long have you lived here?- - Since 1988.
0:07:56 > 0:07:58- It was a huge year for me.
0:07:58 > 0:08:03- I married Bethan, I had a 25 year - celebration concert in Corwen...
0:08:03 > 0:08:06- ..and we moved in to this house.
0:08:06 > 0:08:10- It was a little box - when we bought it.
0:08:10 > 0:08:13- We added to our little box - as our family expanded...
0:08:14 > 0:08:16- ..and as our needs changed.
0:08:17 > 0:08:20- It's an unusual house, - in terms of its shape.
0:08:21 > 0:08:23- Let's take a look at the kitchen.
0:08:35 > 0:08:36- This is the kitchen.
0:08:36 > 0:08:37- This is the kitchen.- - Nice.
0:08:38 > 0:08:40- Its shape - is a bit out of the ordinary.
0:08:40 > 0:08:43- It's wrapped around two rooms, - in a way.
0:08:45 > 0:08:49- This black slate worktop came from - Cwt Y Bugail, Blaenau Ffestiniog.
0:08:51 > 0:08:55- This is where Bethan does her work - and I help occasionally!
0:08:56 > 0:08:58- You're a sous-chef? You do help?
0:08:58 > 0:09:01- She's so good, - who am I to interfere?
0:09:02 > 0:09:06- When she's away, - I can take care of myself.
0:09:06 > 0:09:10- When the whole family comes home, - we eat in there.
0:09:11 > 0:09:13- Other than that, - we eat in the kitchen.
0:09:15 > 0:09:17- Let's take a look over there.
0:09:28 > 0:09:30- The lounge.
0:09:30 > 0:09:34- Yes, this is the main living space - of this house.
0:09:36 > 0:09:38- That's a relatively small TV.
0:09:40 > 0:09:44- It's not like a cinema screen, - so do you watch much TV?
0:09:45 > 0:09:47- It took a long time - for us to accept...
0:09:47 > 0:09:51- ..we needed something bigger - than a portable TV.
0:09:51 > 0:09:55- One of the children came home - one Christmas and said, "Oh, Dad!"
0:09:56 > 0:09:58- The colour didn't work either...
0:09:58 > 0:10:01- ..so we had - a black and white portable TV!
0:10:02 > 0:10:04- I think that screen is big enough.
0:10:05 > 0:10:08- Is that a collection - of family photos?
0:10:09 > 0:10:11- Yes.
0:10:11 > 0:10:13- Without family, we're nobody.
0:10:13 > 0:10:17- Those are our children, - our friends and our family.
0:10:17 > 0:10:20- You have five children, don't you?
0:10:20 > 0:10:21- You have five children, don't you?- - Yes.
0:10:22 > 0:10:25- Three from my first marriage - and two from this marriage.
0:10:26 > 0:10:31- All five mean the world to me and - they get on like a house on fire.
0:10:31 > 0:10:33- You're a grandfather too.
0:10:33 > 0:10:35- Yes - I have four grandchildren.
0:10:36 > 0:10:39- We're lucky because we don't have to - babysit them too much.
0:10:40 > 0:10:44- Many grandparents - do a lot of childcare these days.
0:10:44 > 0:10:47- You pass them back pretty quickly!
0:10:47 > 0:10:49- You pass them back pretty quickly!- - Yes, we have them in small helpings.
0:10:59 > 0:11:01- Step this way.
0:11:07 > 0:11:09- This is a really lovely space.
0:11:09 > 0:11:12- This side of the house - gets the sun...
0:11:12 > 0:11:15- ..practically from dawn 'til dusk.
0:11:15 > 0:11:19- This is a lovely space - during all four seasons.
0:11:22 > 0:11:26- You can sit here, - relax and enjoy that beautiful view.
0:11:42 > 0:11:44- Oh, nice!
0:11:44 > 0:11:46- The bedrooms are here, Nia.
0:11:46 > 0:11:52- That's Caio's room, that's Celt's - room and that's the master bedroom.
0:12:03 > 0:12:05- This is mine and Bethan's bedroom.
0:12:05 > 0:12:07- This is mine and Bethan's bedroom.- - It's nice.
0:12:10 > 0:12:14- This was commissioned by Sain. - It's by Catrin Williams.
0:12:15 > 0:12:20- Catrin included lyrics from my songs - in this piece...
0:12:20 > 0:12:25- ..which was presented to me - as a birthday present.
0:12:27 > 0:12:33- Bethan commissioned that picture - to celebrate a different birthday.
0:12:33 > 0:12:36- It's by Stephen Jones, - a local artist.
0:12:36 > 0:12:40- That's Bethan, Caio and Celt - on Dinas Dinlle beach.
0:12:40 > 0:12:45- We see the three from the back - but it's extremely lifelike.
0:12:45 > 0:12:47- It's a very special painting to us.
0:12:50 > 0:12:53- That's where - you make yourself beautiful!
0:12:54 > 0:12:56- I don't have to try too hard!
0:12:56 > 0:12:58- I don't have to try too hard!- - Well said.
0:12:58 > 0:13:01- Can we take a look - at the other side of the house?
0:13:08 > 0:13:10- This is your second lounge.
0:13:10 > 0:13:13- Do you escape in here - for some peace and quiet?
0:13:14 > 0:13:19- Yes, it's a room where I escape to - watch TV or for some thinking time.
0:13:22 > 0:13:26- We called it The Wood Room - because that wall was clad in wood.
0:13:26 > 0:13:31- This was the first room - to be added to the original box.
0:13:31 > 0:13:34- It's been a really useful room.
0:13:38 > 0:13:40- The library?
0:13:41 > 0:13:43- Yes - my library, study and office.
0:13:44 > 0:13:48- You can tell from the mess that - I spend most of my time in there!
0:13:48 > 0:13:52- Bethan told me that - she's not responsible for this room!
0:13:52 > 0:13:55- After you, if I'm brave enough!
0:13:55 > 0:13:56- After you, if I'm brave enough!- - Give it a go.
0:13:56 > 0:14:00- A piano tucked away there - and this is your library.
0:14:01 > 0:14:03- This looks like a busy room.
0:14:03 > 0:14:05- Well, I've always worked like this.
0:14:06 > 0:14:08- It's organised chaos.
0:14:08 > 0:14:11- I know where everything is, - or so I say!
0:14:11 > 0:14:16- I come here to laze around, - write a few songs and think.
0:14:18 > 0:14:23- It's good to have a room like this, - where I can watch the birds outside.
0:14:24 > 0:14:27- I enjoy the time I spend in here.
0:14:27 > 0:14:32- It's good that a man can have an - untidy cave like this in his life.
0:14:45 > 0:14:47- Join me after the break...
0:14:47 > 0:14:51- ..when Dafydd and I will - cross the bridge into Anglesey...
0:14:52 > 0:14:54- ..and entertain - a group of people there.
0:14:55 > 0:14:59- Well, Dafydd will do the singing - and I'll sit there and watch.
0:15:00 > 0:15:00- .
0:15:06 > 0:15:06- Subtitles
0:15:06 > 0:15:08- Subtitles- - Subtitles
0:15:12 > 0:15:14- Welcome back.
0:15:14 > 0:15:19- Dafydd Iwan and I have travelled to - Benllech for a chat and a song...
0:15:19 > 0:15:22- ..with Bodffordd Pensioners' Club.
0:15:28 > 0:15:31- Catherine, - you're the club president.
0:15:32 > 0:15:34- Tell me a bit about the club.
0:15:35 > 0:15:37- I've been a member for ten years...
0:15:37 > 0:15:41- ..but the club was founded - around 40 years ago.
0:15:42 > 0:15:45- As Dafydd Iwan would say, - we're still here.
0:15:47 > 0:15:50- It's a warm, friendly club.
0:15:50 > 0:15:54- Everyone enjoys - coming together once a month.
0:15:56 > 0:15:57- Are they a wild crew?
0:15:57 > 0:15:59- Are they a wild crew?- - It depends where you take them!
0:16:00 > 0:16:04- This is a special day. - Dafydd Iwan is here to sing to you.
0:16:05 > 0:16:06- Do you know him?
0:16:06 > 0:16:08- Do you know him?- - Yes, through his preaching.
0:16:08 > 0:16:11- His father adjudicated - at eisteddfodau.
0:16:12 > 0:16:16- # Mam made a coat for me - From a piece of the black sky
0:16:16 > 0:16:20- # In the middle of the summer # - Try the chorus.
0:16:20 > 0:16:24- # Lah-lah, lah-lah-lah. - Lah-lah, lah-lah-lah... #
0:16:24 > 0:16:28- I love doing - this type of informal stuff...
0:16:29 > 0:16:31- ..especially with the elderly.
0:16:31 > 0:16:34- They're about the same age as me!
0:16:36 > 0:16:40- I'm thrilled to be able to do this - up north or down south.
0:16:41 > 0:16:44- # Mam made a coat for me - From a piece of black sky
0:16:45 > 0:16:48- # When it was raining #
0:16:49 > 0:16:52- I remember - back to my college years...
0:16:54 > 0:16:57- ..when Dafydd - was a student in Cardiff.
0:16:57 > 0:16:58- He'd come up to Bangor.
0:16:59 > 0:17:01- Students were thrilled to see him.
0:17:02 > 0:17:06- # I asked the robin, - "Where did you get that red coat?" #
0:17:06 > 0:17:11- He champions the Welsh language - and it's a pleasure to be with him.
0:17:15 > 0:17:19- These songs have been - part of their lives and my life too.
0:17:21 > 0:17:26- This is my way of giving back - to the people who've supported me.
0:17:31 > 0:17:35- Dafydd is an icon and Wales - would be poorer without him.
0:17:36 > 0:17:38- He's passionate about Wales.
0:17:38 > 0:17:39- He's passionate about Wales.- - That hasn't changed.
0:17:40 > 0:17:42- No, and we're proud of him.
0:18:09 > 0:18:12- This is the chapel and centre - at Caeathro.
0:18:13 > 0:18:19- A group of people came together some - years ago to renovate this chapel.
0:18:21 > 0:18:26- We received grants to turn it into - a chapel and a community centre.
0:18:29 > 0:18:31- There's a garage and a shop here...
0:18:32 > 0:18:35- ..but this is the focal point - of the village.
0:18:35 > 0:18:39- I preach here once a year but - I don't attend many services here...
0:18:40 > 0:18:42- ..because I'm usually - away preaching.
0:18:43 > 0:18:45- But I do enjoy coming here.
0:18:45 > 0:18:48- As you mentioned, you're a preacher.
0:18:48 > 0:18:50- Where do you do your preaching?
0:18:51 > 0:18:53- Well, it all started in Waunfawr.
0:18:55 > 0:19:00- The Independent Chapel had no-one - to give a sermon one Sunday...
0:19:00 > 0:19:02- ..and they asked me to do it.
0:19:02 > 0:19:03- I was scared...
0:19:04 > 0:19:05- ..but I did it.
0:19:06 > 0:19:09- I had a little bit of help - from my father.
0:19:13 > 0:19:18- I didn't enjoy preaching for a while - because I didn't feel worthy.
0:19:20 > 0:19:24- Once I'd conquered those feelings - of being unworthy...
0:19:24 > 0:19:26- ..I started to warm to the task.
0:19:26 > 0:19:30- I found myself being called - to various chapels in the area.
0:19:31 > 0:19:33- Word soon gets around.
0:19:33 > 0:19:37- As the number of ministers - we have dwindles...
0:19:38 > 0:19:42- ..the demand for preachers like me - have steadily grown.
0:19:42 > 0:19:45- I even have preaching bookings - for 2019!
0:19:49 > 0:19:52- I've said that will by my final year - as a preacher.
0:19:53 > 0:19:56- I have a five-year diary - for preaching...
0:19:56 > 0:19:57- ..and it ends in 2019.
0:19:59 > 0:20:01- I'll retire from preaching - when I'm 80.
0:20:02 > 0:20:04- We've heard it all before, Dafydd!
0:20:04 > 0:20:06- We've heard it all before, Dafydd!- - If I'm alive, I'll retire then.
0:20:16 > 0:20:21- What three things would you rescue - from your home if you had to flee?
0:20:21 > 0:20:24- It's no surprise - that you'd save a picture.
0:20:24 > 0:20:29- It's hard to choose three items - but this is the first one.
0:20:29 > 0:20:33- It's a photo of the family - who lived on Cilie farm.
0:20:34 > 0:20:38- My great-grandfather, - my great-grandmother...
0:20:38 > 0:20:40- ..and their 12 children.
0:20:40 > 0:20:42- That's Fred, my grandfather.
0:20:42 > 0:20:44- He was the eldest.
0:20:46 > 0:20:49- The Cilie boys were famous poets.
0:20:50 > 0:20:55- Yes, that's the main thing - most of - them were some sort of poets.
0:20:55 > 0:20:58- They wrote poetry - to mark local events.
0:21:01 > 0:21:05- One or two of them - were pretty special poets.
0:21:05 > 0:21:08- I won't sit here - singing my family's praises...
0:21:09 > 0:21:10- ..but I'm proud of this crew.
0:21:12 > 0:21:17- In order to capture a photograph - of the members of the family only...
0:21:18 > 0:21:22- ..the maid who was standing there - was deleted from the picture.
0:21:23 > 0:21:25- You can almost see her shadow there.
0:21:26 > 0:21:31- Yes, she's like a ghost, but she was - deleted to make it a family photo.
0:21:33 > 0:21:36- I don't see it - as a slight on the maid.
0:21:42 > 0:21:44- The second item is in another frame.
0:21:47 > 0:21:51- I hope I'm not guilty of a - little bit of name dropping here...
0:21:52 > 0:21:55- ..but I don't mind - if I face that accusation.
0:21:56 > 0:22:01- This reflects the fact I had the - honour of meeting Saunders Lewis...
0:22:01 > 0:22:03- ..on more than one occasion.
0:22:04 > 0:22:06- I first met him in 1969.
0:22:09 > 0:22:13- The road signs campaign and - the anti-investiture campaigns...
0:22:14 > 0:22:16- ..were raging at that time.
0:22:17 > 0:22:19- I went to his house - and he gave this to me.
0:22:20 > 0:22:25- It's a print of the work - of David Jones, the poet and artist.
0:22:26 > 0:22:29- He was famous for his calligraphy...
0:22:30 > 0:22:34- ..and he used a combination - of Latin, English and Welsh.
0:22:35 > 0:22:39- On this photograph - of the original work...
0:22:40 > 0:22:43- ..he wrote Ante Luciferum Genuite.
0:22:47 > 0:22:51- On the back, he wrote a letter - to his friend, Saunders Lewis.
0:22:51 > 0:22:56- 'Christmas 1958. To Saunders, - with fond regards, from Dafydd'.
0:22:56 > 0:23:02- Saunders wrote here 'And to Dafydd - Iwan, Saunders Lewis 16th June 69.'
0:23:04 > 0:23:09- Between the links with Saunders - and David Jones...
0:23:09 > 0:23:12- ..this is a treasure - I'd rescue from any fire.
0:23:13 > 0:23:18- It's absolutely fine to name-drop - the great hero, Saunders Lewis!
0:23:19 > 0:23:20- Thank you very much.
0:23:21 > 0:23:22- And finally?
0:23:24 > 0:23:27- I'd have to rescue this little book.
0:23:27 > 0:23:29- I rely on this diary.
0:23:29 > 0:23:34- If you want to know where I'll be - next week or a year from today...
0:23:35 > 0:23:38- ..I'll tell you - because it's in here.
0:23:38 > 0:23:41- Without this, I have no memory!
0:23:42 > 0:23:45- You don't know where you've been - or where you're going!
0:23:45 > 0:23:50- Yes, but the tragic thing - is I lose this on a regular basis!
0:23:50 > 0:23:51- That's why I'm lost.
0:23:52 > 0:23:55- There we are. Thank you very much.
0:23:55 > 0:23:59- I'll leave you in peace - to go and hide in your office.
0:23:59 > 0:24:01- I've enjoyed your company.
0:24:02 > 0:24:04- You're a national treasure.
0:24:04 > 0:24:06- Thank you, Nia.
0:24:06 > 0:24:08- Thank you, Nia.- - Dafydd Iwan!
0:24:08 > 0:24:10- I've been in his bedroom!
0:24:11 > 0:24:11- .
0:24:17 > 0:24:17- Subtitles
0:24:17 > 0:24:19- Subtitles- - Subtitles
0:24:24 > 0:24:27- In this series, - I'll be on the coast, on hills...
0:24:27 > 0:24:29- ..in gardens and in the kitchen.
0:24:29 > 0:24:32- Welcome to Cegin Bryn Tir A Mor.
0:24:37 > 0:24:41- I've reached several crossroads - during my career.
0:24:42 > 0:24:47- I've had a thousand experiences and - I've worked with some of the best...
0:24:48 > 0:24:51- ..such as Marco Pierre White - and Michel Roux Junior.
0:24:53 > 0:24:55- Perfect!
0:24:56 > 0:24:59- Being honoured by the Gorsedd...
0:24:59 > 0:25:03- ..was the boost I needed to write - a book in Welsh, called Tir A Mor.
0:25:03 > 0:25:07- And the book inspired me - to make this cookery series.
0:25:08 > 0:25:10- Mm!
0:25:11 > 0:25:15- My roots are here and I discovered - my instinct for food here.
0:25:17 > 0:25:20- During this series, - I travel across Wales...
0:25:21 > 0:25:25- ..to meet people who are - passionate about food, just like me.
0:25:27 > 0:25:28- I go fishing and foraging.
0:25:29 > 0:25:31- I collect honey from a beehive.
0:25:33 > 0:25:35- I cook a whole lamb - at Denbigh Rugby Club...
0:25:36 > 0:25:38- ..and find a corner of Tonga - in South Wales.
0:25:42 > 0:25:44- A series to feed you and me.
0:25:52 > 0:25:56- In this programme, - I fish for sea bass near Aberdyfi...
0:25:57 > 0:26:02- ..I prepare a simple salad in my - temporary kitchen in West Wales...
0:26:03 > 0:26:07- ..and in my main kitchen, - I bake a wonderful plum tart.
0:26:08 > 0:26:10- First, a tasty bird.
0:26:12 > 0:26:14- This is the first recipe.
0:26:14 > 0:26:18- Pheasant in breadcrumbs, - fried egg and chips.
0:26:18 > 0:26:22- Pheasant In Breadcrumbs - With A Fried Egg
0:26:22 > 0:26:24- Remove the skin.
0:26:29 > 0:26:32- We only need the breast meat.
0:26:35 > 0:26:37- Wrap the meat in cling film.
0:26:39 > 0:26:43- Use a pan or a rolling pin.
0:26:45 > 0:26:49- We need it to be the same thickness - from one end to the other.
0:26:50 > 0:26:54- The next step - is to tip some flour on a plate.
0:26:56 > 0:26:58- Add salt and pepper.
0:27:00 > 0:27:01- A whole egg.
0:27:05 > 0:27:06- Add salt and pepper.
0:27:11 > 0:27:13- Beat it with a fork.
0:27:17 > 0:27:21- Next, place the pheasant breast - in the flour.
0:27:25 > 0:27:26- Next, in the egg.
0:27:33 > 0:27:36- Finally, coat the meat - in breadcrumbs.
0:27:43 > 0:27:47- The next step is to prepare - and half cook the chips.
0:27:47 > 0:27:49- I peeled these potatoes earlier.
0:27:53 > 0:27:55- Cut it down the centre...
0:28:00 > 0:28:02- ..then into thirds.
0:28:06 > 0:28:07- Dry the potatoes.
0:28:09 > 0:28:13- It's important to get rid - of the water before frying.
0:28:14 > 0:28:17- Cook for four or five minutes - at 130 degrees.
0:28:17 > 0:28:22- The aim is to cook the potatoes - but with no colour at all.
0:28:29 > 0:28:32- The potatoes have had - four or five minutes.
0:28:33 > 0:28:35- They're warm and soft in the middle.
0:28:38 > 0:28:42- This is the secret - of twice cooked chips.
0:28:43 > 0:28:47- Part-cook them, then chill in the - fridge until you need them later.
0:28:50 > 0:28:53- I'm ready to cook the pheasant.
0:28:53 > 0:28:56- I'll cook it - in rapeseed oil and butter.
0:28:56 > 0:28:58- I'll blend the two.
0:28:58 > 0:29:03- Once the butter has started to melt, - I'll add the pheasant to the pan.
0:29:09 > 0:29:10- SIZZLING
0:29:12 > 0:29:14- Turn down the heat slightly.
0:29:14 > 0:29:18- It's important to cook the pheasant - relatively quickly...
0:29:19 > 0:29:21- ..so that the meat doesn't dry up.
0:29:21 > 0:29:25- We also want - the breadcrumb coating to be crispy.
0:29:27 > 0:29:32- The chips are in the fryer and - they'll be ready in three minutes.
0:29:33 > 0:29:34- The pheasant is ready.
0:29:34 > 0:29:38- It's important - to let the meat rest...
0:29:38 > 0:29:40- ..before you serve it.
0:29:40 > 0:29:42- Put it on kitchen paper.
0:29:43 > 0:29:44- Next, the fried egg.
0:29:44 > 0:29:46- Cook the egg at the last minute.
0:29:49 > 0:29:50- A drop of oil in a pan.
0:29:51 > 0:29:53- I don't want the pan to be too hot.
0:29:54 > 0:29:57- People cook eggs - on too high a temperature.
0:29:57 > 0:30:00- Add the egg - and gradually warm the pan.
0:30:06 > 0:30:09- Add a knob of butter to the pan.
0:30:11 > 0:30:14- Stack the chips on the side.
0:30:17 > 0:30:20- Place the fried egg - on top of the pheasant.
0:30:22 > 0:30:25- Finally, add some capers - to the egg...
0:30:26 > 0:30:30- ..to give it - a strong, fresh flavour.
0:30:30 > 0:30:33- I'll also add some anchovies...
0:30:33 > 0:30:35- ..and a few parsley leaves.
0:30:37 > 0:30:38- All done.
0:30:39 > 0:30:42- Pheasant in breadcrumbs, - chips and a fried egg.
0:30:58 > 0:31:03- The pheasant is nice and soft, - the breadcrumb coating is crispy...
0:31:03 > 0:31:08- ..and one of the best combinations - in the world - egg yolk and chips.
0:31:10 > 0:31:11- Very nice.
0:31:11 > 0:31:13- Perfect.
0:31:17 > 0:31:20- Next, there's sea bass on the menu.
0:31:20 > 0:31:23- Sea bass has grown in popularity...
0:31:23 > 0:31:28- ..and the best way to catch one - is off a boat out at sea.
0:31:32 > 0:31:34- Rhys Llywelyn, the fisherman...
0:31:35 > 0:31:38- ..invited me to try my luck - on the Dyfi estuary.
0:31:39 > 0:31:41- Bass is one of my favourite fish.
0:31:42 > 0:31:46- I hope I enjoy catching them - as much as I enjoy cooking them.
0:31:48 > 0:31:50- Rhys, we're on a boat.
0:31:50 > 0:31:53- Where are we and where are we going?
0:31:53 > 0:31:54- Where are we and where are we going?- - We're leaving Aberdyfi.
0:31:55 > 0:31:57- We're heading out - to try to fish the bar.
0:31:58 > 0:31:59- 'Try'?
0:31:59 > 0:32:01- 'Try'?- - We'll catch fish - don't worry.
0:32:02 > 0:32:04- We'll try to fish the bar...
0:32:04 > 0:32:07- ..the sandbank - at the mouth of the estuary.
0:32:08 > 0:32:10- You can see waves washing over it.
0:32:12 > 0:32:16- The weather isn't great today - but, with a bit of luck...
0:32:16 > 0:32:18- ..we'll find plenty of fish.
0:32:18 > 0:32:20- Champion.
0:32:28 > 0:32:32- Rhys, explain what sort of rod - we'll use to catch bass.
0:32:32 > 0:32:36- We're hoping for success, - so we're using light tackle.
0:32:36 > 0:32:40- A small rod, a small reel - and a really thin line.
0:32:42 > 0:32:46- Look behind us and you'll see waves - breaking over the sandbank.
0:32:46 > 0:32:48- That churns everything up.
0:32:48 > 0:32:50- Especially small fish.
0:32:50 > 0:32:52- Especially small fish.- - Yes, exactly.
0:32:52 > 0:32:55- We try to replicate that - by casting these out...
0:32:55 > 0:32:59- ..in the hope that the bass - are waiting for them.
0:33:00 > 0:33:02- Cast into the white water.
0:33:02 > 0:33:04- All the way back.
0:33:04 > 0:33:06- Let it settle, then flick!
0:33:06 > 0:33:08- OK.
0:33:09 > 0:33:12- Should you come back in - quickly or slowly?
0:33:13 > 0:33:15- Try a little bit of everything.
0:33:16 > 0:33:19- Reel in slowly, - then quicken the pace.
0:33:20 > 0:33:22- Throw in a twitch now and then.
0:33:22 > 0:33:23- Think like a fish!
0:33:24 > 0:33:26- I think like a chef, not a fish!
0:33:29 > 0:33:31- You've caught a small one.
0:33:31 > 0:33:33- Reel it in.
0:33:36 > 0:33:37- Whoa!
0:33:37 > 0:33:38- Whoa!- - Have you got it?
0:33:38 > 0:33:40- Yes! Ha, ha, ha!
0:33:40 > 0:33:41- One bass.
0:33:42 > 0:33:44- Unfortunately, - it's too small to keep.
0:33:47 > 0:33:50- It's gone back! Catch and release.
0:33:50 > 0:33:54- If that one was too small, how big - does it have to be to be kept?
0:33:54 > 0:33:58- Since the 1st of September, - the size has increased to 42cm.
0:34:09 > 0:34:12- We've caught two, - but both were too small.
0:34:16 > 0:34:17- Is it big enough?
0:34:17 > 0:34:18- Is it big enough?- - Not quite.
0:34:24 > 0:34:26- Bryn, you'll eat tonight!
0:34:26 > 0:34:28- Perfect!
0:34:28 > 0:34:29- We won't starve!
0:34:30 > 0:34:32- That's supper sorted for tonight.
0:34:36 > 0:34:39- We caught one which is big enough.
0:34:40 > 0:34:41- It's a pretty fish.
0:34:41 > 0:34:44- It's important to put them back.
0:34:45 > 0:34:49- They're too small today - but they'll be perfect next year.
0:34:49 > 0:34:53- Fishing brings a lot of money - into the local economy.
0:35:04 > 0:35:06- Time to cook.
0:35:06 > 0:35:08- Do you cook whatever you catch?
0:35:08 > 0:35:10- Do you cook whatever you catch?- - Yes, I enjoy doing that.
0:35:10 > 0:35:14- I like to think that I show respect - to the fish I catch.
0:35:16 > 0:35:21- I removed the scales - from the sea bass we caught earlier.
0:35:21 > 0:35:23- I've also cleaned it.
0:35:23 > 0:35:25- Next, I'll fillet it.
0:35:27 > 0:35:29- Cut under the fin...
0:35:30 > 0:35:31- ..to the bones.
0:35:34 > 0:35:35- Cut above the tail.
0:35:36 > 0:35:39- Run the knife - along the whole fillet.
0:35:39 > 0:35:41- Place your hand on the top.
0:35:44 > 0:35:46- You get a whole fillet.
0:35:49 > 0:35:50- I'll score the skin.
0:35:53 > 0:35:55- It's really fresh.
0:35:55 > 0:35:57- No more than 90 minutes.
0:35:57 > 0:36:01- When it starts to cook, it will bend - because it's so fresh.
0:36:01 > 0:36:05- Scoring the skin helps it - stay on the bottom of the pan...
0:36:05 > 0:36:07- ..and create crispy skin.
0:36:07 > 0:36:10- Next, I'll prepare the cucumber.
0:36:10 > 0:36:13- Peel it, then cook it - directly on the barbecue.
0:36:14 > 0:36:17- I've never had - barbecued cucumber before.
0:36:18 > 0:36:20- There's a first time for everything.
0:36:20 > 0:36:21- There's a first time for everything.- - Absolutely.
0:36:22 > 0:36:24- Cut it in half, lengthways.
0:36:26 > 0:36:27- Salt.
0:36:28 > 0:36:30- On the hot section it goes.
0:36:30 > 0:36:33- It starts cooking immediately.
0:36:34 > 0:36:36- Next, the dressing.
0:36:36 > 0:36:37- Fresh ginger.
0:36:38 > 0:36:40- Grate it.
0:36:40 > 0:36:43- We'll create - a ginger and garlic oil.
0:36:45 > 0:36:47- A bit of fingernails too!
0:36:47 > 0:36:50- Don't tell anyone, - or they'll all want some!
0:36:52 > 0:36:53- Add some honey...
0:36:56 > 0:36:57- ..and some soy sauce.
0:36:59 > 0:37:01- Oil.
0:37:03 > 0:37:04- Is the cucumber ready?
0:37:04 > 0:37:06- Is the cucumber ready?- - I hope so.
0:37:06 > 0:37:07- We need it to be black.
0:37:10 > 0:37:11- Salt on the sea bass.
0:37:16 > 0:37:17- Black pepper.
0:37:18 > 0:37:21- Pepper goes on the meat, - never on the skin...
0:37:21 > 0:37:23- ..because pepper burns easily.
0:37:25 > 0:37:26- In goes the oil.
0:37:29 > 0:37:31- Add the sea bass fillet.
0:37:32 > 0:37:36- Next, I'll take the cucumber - off the heat...
0:37:37 > 0:37:39- ..and slice it all.
0:37:42 > 0:37:46- Cook the fish 80% through - on the skin side...
0:37:47 > 0:37:49- ..and turn it over - at the last minute.
0:37:57 > 0:38:00- Remove the fish from the pan - and pour out the oil.
0:38:02 > 0:38:04- Put the pan back on the heat.
0:38:06 > 0:38:10- Add the cucumber and the oil - that's bursting with flavour.
0:38:13 > 0:38:16- The sea bass goes back in - to finish cooking.
0:38:16 > 0:38:19- It's ready - and it's hot, so be careful.
0:38:22 > 0:38:23- How does it taste?
0:38:23 > 0:38:25- How does it taste?- - Wonderful.
0:38:25 > 0:38:27- I like crispy skin.
0:38:28 > 0:38:31- Mm! The cucumber tastes lovely.
0:38:35 > 0:38:37- I must go fishing more often!
0:38:37 > 0:38:40- You catch the fish - and I'll cook it.
0:38:40 > 0:38:41- Alright. Deal.
0:38:50 > 0:38:50- .
0:38:58 > 0:38:58- Subtitles
0:38:58 > 0:39:00- Subtitles- - Subtitles
0:39:07 > 0:39:12- Next, we head outdoors to prepare a - salad with three simple ingredients.
0:39:13 > 0:39:18- During this series, I'll step out - of the kitchen, into the open air...
0:39:19 > 0:39:21- ..to be inspired - by the land and the sea.
0:39:22 > 0:39:28- I have a temporary home in Lleyn - and on a farm in West Wales.
0:39:28 > 0:39:30- This week, I'm on dry land...
0:39:31 > 0:39:35- ..to cook - a cobnut and blue cheese salad.
0:39:39 > 0:39:43- I'll use yellow endive - rather than lettuce in this salad.
0:39:44 > 0:39:47- You can also get red endive - but I'll use the yellow variety.
0:39:48 > 0:39:49- It's slightly bitter...
0:39:50 > 0:39:55- ..which works well with - the saltiness of blue cheese...
0:39:56 > 0:39:59- ..and the sweetness of cobnuts.
0:39:59 > 0:40:04- It's a perfect combination - of three contrasting flavours.
0:40:05 > 0:40:07- It works well on a plate.
0:40:09 > 0:40:13- It's a perfect sharing dish - for the middle of the table.
0:40:14 > 0:40:17- I'll make a simple, quick dressing.
0:40:20 > 0:40:23- Dijon mustard - and some English mustard.
0:40:26 > 0:40:28- White wine vinegar.
0:40:30 > 0:40:31- Vegetable oil.
0:40:35 > 0:40:38- Use twice the volume - of oil to vinegar.
0:40:39 > 0:40:40- Salt.
0:40:42 > 0:40:43- Black pepper.
0:40:46 > 0:40:48- Blend the ingredients.
0:40:49 > 0:40:51- Make sure the lid's on.
0:40:56 > 0:40:57- There we are.
0:40:57 > 0:40:59- The dressing's ready.
0:41:00 > 0:41:04- Next, add the blue cheese.
0:41:05 > 0:41:09- It doesn't need to be cut - into uniform pieces.
0:41:09 > 0:41:12- Cut it into random shapes and sizes.
0:41:15 > 0:41:19- It's important that the cheese - is soft and at room temperature.
0:41:21 > 0:41:23- Now, add the dressing.
0:41:35 > 0:41:38- Finally, add the cobnuts.
0:41:40 > 0:41:43- They're in season in late summer.
0:41:43 > 0:41:45- You can also use hazelnuts.
0:41:46 > 0:41:51- If you're walking the dog and - you see a nut tree, gather the nuts.
0:41:56 > 0:42:00- Cut them in half - and sprinkle them onto the salad.
0:42:06 > 0:42:09- For the finishing touch, - add a little more cheese.
0:42:13 > 0:42:14- That's it.
0:42:29 > 0:42:33- Plum Bakewell Tart
0:42:33 > 0:42:36- The final recipe - is a plum Bakewell tart.
0:42:38 > 0:42:39- First, prepare the jam.
0:42:40 > 0:42:43- Cut the plum in half - and remove the stone.
0:42:48 > 0:42:51- Cut it into quarters - and into a pan it goes.
0:42:54 > 0:42:56- Add some sugar...
0:42:57 > 0:42:59- ..and ground ginger.
0:42:59 > 0:43:04- You can use fresh ginger but ground - ginger adds more flavour to a jam.
0:43:05 > 0:43:08- I'll also add - the juice of half a lemon.
0:43:12 > 0:43:14- Let it sit for half an hour.
0:43:14 > 0:43:18- The lemon juice - will draw the liquid from the plums.
0:43:18 > 0:43:21- You won't need to add water - to this jam...
0:43:21 > 0:43:23- ..before you cook it.
0:43:25 > 0:43:27- It's important - to cook it on a low heat...
0:43:28 > 0:43:33- ..until the temperature of the jam - reaches 107 degrees.
0:43:33 > 0:43:35- Stir it every 20 minutes.
0:43:35 > 0:43:37- You don't want it to burn.
0:43:43 > 0:43:45- Next, roll out the pastry.
0:43:45 > 0:43:49- I made this sweet shortcrust pastry - beforehand.
0:44:02 > 0:44:04- Put it in the tin.
0:44:04 > 0:44:06- Work quickly.
0:44:09 > 0:44:11- Push the pastry into the corners.
0:44:13 > 0:44:17- Put some greaseproof paper - on the pastry...
0:44:20 > 0:44:22- ..then add some baking beans.
0:44:31 > 0:44:34- Chill in the fridge for 40 minutes - before you bake it.
0:44:37 > 0:44:40- While the pastry - rests in the fridge...
0:44:41 > 0:44:43- ..keep an eye on that plum jam.
0:44:44 > 0:44:46- It's starting to break up.
0:44:49 > 0:44:54- The pastry has rested for 40 minutes - so into a hot oven it goes.
0:44:55 > 0:44:58- Bake it in at 180 degrees - for 20 minutes.
0:45:12 > 0:45:15- The next step - is to remove the baking beans.
0:45:19 > 0:45:22- Put it back in the oven - for three or four minutes...
0:45:23 > 0:45:26- ..to cook the bits of pastry - which are still a bit raw.
0:45:36 > 0:45:39- As you can see, - the pastry's cooked.
0:45:40 > 0:45:44- While it's still warm, - brush it with a beaten egg.
0:45:47 > 0:45:51- The heat of the pastry - will cook the egg...
0:45:53 > 0:45:57- ..and seal any holes - which there may be in the pastry.
0:45:59 > 0:46:02- I'll let the pastry cool - which I make the frangipane.
0:46:03 > 0:46:06- Put some softened butter - in the bowl.
0:46:08 > 0:46:10- Add some sugar...
0:46:13 > 0:46:16- ..and beat it - until it's soft and white.
0:46:23 > 0:46:25- Add three whole eggs.
0:46:34 > 0:46:35- Ground almonds.
0:46:40 > 0:46:42- Finally, add plain flour.
0:46:47 > 0:46:48- The mixture's ready.
0:46:49 > 0:46:54- Make sure the jam is cool before - you spread it onto the pastry.
0:46:54 > 0:46:56- On goes the frangipane.
0:47:02 > 0:47:05- Flaked almonds.
0:47:05 > 0:47:08- Bake for 40 minutes at 160 degrees.
0:47:17 > 0:47:22- To give the tart a lovely sheen, - brush it with apricot jam.
0:47:26 > 0:47:30- The recipes are available on the - website or you can write to us.
0:47:31 > 0:47:34- Join me next week - for more tasty recipes...
0:47:34 > 0:47:37- ..inspired by the land and sea - of Wales.
0:47:54 > 0:47:57- S4C subtitles by Eirlys A Jones
0:47:57 > 0:47:57- .