Sun, 05 Feb 2017 12:20 Dal Ati


Sun, 05 Feb 2017 12:20

Bydd Nia Parry yn cael cipolwg ar fywydau a chartrefi rhai o wynebau cyfarwydd Cymru mewn cyfres newydd o 'Adre'. A new series of 'Adre' visiting Dafydd Iwan is followed by 'Ceg...


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-Hello and welcome

-to a new series of Adre.

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-In the coming weeks,

-I'll travel across Wales...

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-..meeting interesting,

-famous people.

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-Today, I start here, in Gwynedd.

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-I'm just outside the village

-of Caeathro, Caernarfon...

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-..to meet the owner of this house.

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-Look what I found.

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-Do you recognise

-this cheeky little boy?

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-Cute!

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-This person is famous

-for many different reasons.

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-As you can see

-from these gold discs...

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-..he's famous for his singing.

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-This man is religious and he travels

-across Wales preaching every Sunday.

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-This man

-is also a famous politician.

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-He sings protest songs and he's

-a former president of Plaid Cymru.

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-He's also a keen reader.

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-Who owns this house?

-Well, none other than Dafydd Iwan.

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-Here's a clip of him.

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-# Don't ask your stupid questions

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-# Don't give me that surprised look

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-# Only a fool would ask

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-# Why is snow white? #

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-Dafydd,

-thank you for inviting us here.

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-I don't know where to start.

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-We have so much to discuss.

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-Let's go right back

-to your childhood.

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-Where did you grow up?

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-Where did you grow up?

-

-Brynaman, Carmarthenshire.

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-It's on the border between the old

-Carmarthenshire and Glamorganshire.

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-It was a coal mining village

-at the time.

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-That's where I spent

-the first 12 years of my life.

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-You left Brynaman and moved

-to North Wales when you were 12.

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-Yes. My father was the minister

-at Gibea Chapel, Brynaman.

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-He accepted a calling

-in Llanuwchllyn, near Y Bala.

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-Myself and my three brothers

-moved to Llanuwchllyn.

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-During that period

-you spent in Llanuwchllyn...

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-..did you become aware of politics?

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-Were politics and Welshness

-important to you, even as a boy?

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-I recently came across an essay I'd

-written as a ten-year-old child...

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-..on the subject

-What I Want To Be When I'm A Man.

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-In that essay, I said I wanted to be

-a Member Of Parliament.

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-The seed had been sown.

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-For me, supporting Plaid Cymru...

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-..is the same thing

-as supporting the Wales rugby team.

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-It's as natural as that.

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-My paternal grandfather...

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-..Fred Jones...

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-..was one of the founders of

-Plaid Cymru, so it was in my blood.

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-It's interesting that your political

-beliefs crossed into your singing.

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-Did you start to sing protest songs

-when you were a student?

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-Yes.

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-Politics, The Welsh Language Society

-and singing took over my life.

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-The Welsh Language Society

-dominated my life for a decade.

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-It was my reason for

-getting out of bed every morning.

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-The Welsh language

-had no official status in the 1960s.

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-Our aim was clear.

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-The singing was part of it.

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-I used my songs...

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-..to outline and promote the

-Welsh Language Society's campaigns.

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-I used the songs

-to get points across...

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-..and to get slogans across,

-such as Paentio'r Byd Yn Wyrdd.

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-That song changed the road signs

-campaign into something bigger.

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-"Let's go together

-and paint the world green".

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-I still sing that song,

-not because of road signs...

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-..but to encourage everyone to unite

-and campaign for change.

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-I didn't look at it as showbiz.

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-I simply sang about the issues

-which were important to me.

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-I tried to do that in a way

-which was classed as entertainment.

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-My songs were sometimes fun

-and they sometimes made you laugh...

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-..and they sometimes

-used sentiment and emotion...

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-..to get people to think.

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-People didn't always agree with me.

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-But at least

-it made people discuss the issues.

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-Yes, and even

-when people disagreed with me...

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-..they were

-at least discussing politics.

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-That was the great contribution

-of The Welsh Language Society.

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-Yes, there were arguments

-which tore families apart.

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-There was arguing

-and there was suffering...

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-..but the Welsh Language was

-centre stage of the political world.

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-Nobody could sit back and say...

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-.."I'm not worried

-about the Welsh Language."

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-They had to say where they stood.

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-You took up singing during that

-period and you're still singing.

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-How many songs have you written?

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-I'm not sure, but

-it's somewhere around 300 I think.

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-I've forgotten most of them!

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-It's difficult

-for any singer to retire.

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-I've announced my retirement

-many times.

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-Sorry about that!

-I've tried but I can't do it.

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-While someone somewhere wants

-to hear me sing, I'll carry on.

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-At the same time, I'm aware

-that you can go on for too long.

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-One thing's for certain -

-there will be a final concert.

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-Can I go and have a snoop

-around your home now?

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-Absolutely.

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-Luckily, Bethan takes care

-of the house and I just live here!

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-This is what we see when we step in

-through the front door.

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-It's lovely and open.

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-There's lots of art on the walls,

-so I take it you're a fan of art.

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-Our extensive collection

-is made up of gifts and purchases.

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-We'd give the National Library

-a run for its money!

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-There's an equine theme here.

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-There's an equine theme here.

-

-Yes. Bethan is fond of horses.

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-How long have you lived here?

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-How long have you lived here?

-

-Since 1988.

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-It was a huge year for me.

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-I married Bethan, I had a 25 year

-celebration concert in Corwen...

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-..and we moved in to this house.

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-It was a little box

-when we bought it.

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-We added to our little box

-as our family expanded...

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-..and as our needs changed.

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-It's an unusual house,

-in terms of its shape.

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-Let's take a look at the kitchen.

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-This is the kitchen.

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-This is the kitchen.

-

-Nice.

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-Its shape

-is a bit out of the ordinary.

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-It's wrapped around two rooms,

-in a way.

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-This black slate worktop came from

-Cwt Y Bugail, Blaenau Ffestiniog.

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-This is where Bethan does her work

-and I help occasionally!

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-You're a sous-chef? You do help?

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-She's so good,

-who am I to interfere?

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-When she's away,

-I can take care of myself.

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-When the whole family comes home,

-we eat in there.

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-Other than that,

-we eat in the kitchen.

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-Let's take a look over there.

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-The lounge.

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-Yes, this is the main living space

-of this house.

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-That's a relatively small TV.

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-It's not like a cinema screen,

-so do you watch much TV?

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-It took a long time

-for us to accept...

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-..we needed something bigger

-than a portable TV.

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-One of the children came home

-one Christmas and said, "Oh, Dad!"

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-The colour didn't work either...

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-..so we had

-a black and white portable TV!

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-I think that screen is big enough.

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-Is that a collection

-of family photos?

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-Yes.

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-Without family, we're nobody.

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-Those are our children,

-our friends and our family.

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-You have five children, don't you?

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-You have five children, don't you?

-

-Yes.

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-Three from my first marriage

-and two from this marriage.

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-All five mean the world to me and

-they get on like a house on fire.

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-You're a grandfather too.

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-Yes - I have four grandchildren.

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-We're lucky because we don't have to

-babysit them too much.

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-Many grandparents

-do a lot of childcare these days.

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-You pass them back pretty quickly!

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-You pass them back pretty quickly!

-

-Yes, we have them in small helpings.

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-Step this way.

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-This is a really lovely space.

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-This side of the house

-gets the sun...

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-..practically from dawn 'til dusk.

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-This is a lovely space

-during all four seasons.

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-You can sit here,

-relax and enjoy that beautiful view.

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-Oh, nice!

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-The bedrooms are here, Nia.

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-That's Caio's room, that's Celt's

-room and that's the master bedroom.

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-This is mine and Bethan's bedroom.

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-This is mine and Bethan's bedroom.

-

-It's nice.

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-This was commissioned by Sain.

-It's by Catrin Williams.

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-Catrin included lyrics from my songs

-in this piece...

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-..which was presented to me

-as a birthday present.

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-Bethan commissioned that picture

-to celebrate a different birthday.

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-It's by Stephen Jones,

-a local artist.

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-That's Bethan, Caio and Celt

-on Dinas Dinlle beach.

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-We see the three from the back

-but it's extremely lifelike.

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-It's a very special painting to us.

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-That's where

-you make yourself beautiful!

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-I don't have to try too hard!

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-I don't have to try too hard!

-

-Well said.

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-Can we take a look

-at the other side of the house?

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-This is your second lounge.

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-Do you escape in here

-for some peace and quiet?

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-Yes, it's a room where I escape to

-watch TV or for some thinking time.

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-We called it The Wood Room

-because that wall was clad in wood.

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-This was the first room

-to be added to the original box.

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-It's been a really useful room.

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-The library?

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-Yes - my library, study and office.

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-You can tell from the mess that

-I spend most of my time in there!

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-Bethan told me that

-she's not responsible for this room!

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-After you, if I'm brave enough!

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-After you, if I'm brave enough!

-

-Give it a go.

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-A piano tucked away there

-and this is your library.

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-This looks like a busy room.

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-Well, I've always worked like this.

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-It's organised chaos.

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-I know where everything is,

-or so I say!

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-I come here to laze around,

-write a few songs and think.

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-It's good to have a room like this,

-where I can watch the birds outside.

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-I enjoy the time I spend in here.

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-It's good that a man can have an

-untidy cave like this in his life.

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-Join me after the break...

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-..when Dafydd and I will

-cross the bridge into Anglesey...

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-..and entertain

-a group of people there.

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-Well, Dafydd will do the singing

-and I'll sit there and watch.

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-.

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-Subtitles

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-Subtitles

-

-Subtitles

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-Welcome back.

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-Dafydd Iwan and I have travelled to

-Benllech for a chat and a song...

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-..with Bodffordd Pensioners' Club.

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-Catherine,

-you're the club president.

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-Tell me a bit about the club.

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-I've been a member for ten years...

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-..but the club was founded

-around 40 years ago.

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-As Dafydd Iwan would say,

-we're still here.

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-It's a warm, friendly club.

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-Everyone enjoys

-coming together once a month.

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-Are they a wild crew?

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-Are they a wild crew?

-

-It depends where you take them!

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-This is a special day.

-Dafydd Iwan is here to sing to you.

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-Do you know him?

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-Do you know him?

-

-Yes, through his preaching.

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-His father adjudicated

-at eisteddfodau.

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-# Mam made a coat for me

-From a piece of the black sky

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-# In the middle of the summer #

-Try the chorus.

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-# Lah-lah, lah-lah-lah.

-Lah-lah, lah-lah-lah... #

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-I love doing

-this type of informal stuff...

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-..especially with the elderly.

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-They're about the same age as me!

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-I'm thrilled to be able to do this

-up north or down south.

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-# Mam made a coat for me

-From a piece of black sky

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-# When it was raining #

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-I remember

-back to my college years...

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-..when Dafydd

-was a student in Cardiff.

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-He'd come up to Bangor.

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-Students were thrilled to see him.

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-# I asked the robin,

-"Where did you get that red coat?" #

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-He champions the Welsh language

-and it's a pleasure to be with him.

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-These songs have been

-part of their lives and my life too.

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-This is my way of giving back

-to the people who've supported me.

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-Dafydd is an icon and Wales

-would be poorer without him.

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-He's passionate about Wales.

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-He's passionate about Wales.

-

-That hasn't changed.

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-No, and we're proud of him.

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-This is the chapel and centre

-at Caeathro.

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-A group of people came together some

-years ago to renovate this chapel.

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-We received grants to turn it into

-a chapel and a community centre.

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-There's a garage and a shop here...

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-..but this is the focal point

-of the village.

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-I preach here once a year but

-I don't attend many services here...

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-..because I'm usually

-away preaching.

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-But I do enjoy coming here.

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-As you mentioned, you're a preacher.

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-Where do you do your preaching?

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-Well, it all started in Waunfawr.

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-The Independent Chapel had no-one

-to give a sermon one Sunday...

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-..and they asked me to do it.

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-I was scared...

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-..but I did it.

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-I had a little bit of help

-from my father.

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-I didn't enjoy preaching for a while

-because I didn't feel worthy.

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-Once I'd conquered those feelings

-of being unworthy...

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-..I started to warm to the task.

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-I found myself being called

-to various chapels in the area.

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-Word soon gets around.

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-As the number of ministers

-we have dwindles...

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-..the demand for preachers like me

-have steadily grown.

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-I even have preaching bookings

-for 2019!

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-I've said that will by my final year

-as a preacher.

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-I have a five-year diary

-for preaching...

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-..and it ends in 2019.

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-I'll retire from preaching

-when I'm 80.

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-We've heard it all before, Dafydd!

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-We've heard it all before, Dafydd!

-

-If I'm alive, I'll retire then.

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-What three things would you rescue

-from your home if you had to flee?

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-It's no surprise

-that you'd save a picture.

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-It's hard to choose three items

-but this is the first one.

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-It's a photo of the family

-who lived on Cilie farm.

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-My great-grandfather,

-my great-grandmother...

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-..and their 12 children.

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-That's Fred, my grandfather.

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-He was the eldest.

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-The Cilie boys were famous poets.

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-Yes, that's the main thing - most of

-them were some sort of poets.

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-They wrote poetry

-to mark local events.

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-One or two of them

-were pretty special poets.

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-I won't sit here

-singing my family's praises...

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-..but I'm proud of this crew.

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-In order to capture a photograph

-of the members of the family only...

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-..the maid who was standing there

-was deleted from the picture.

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-You can almost see her shadow there.

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-Yes, she's like a ghost, but she was

-deleted to make it a family photo.

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-I don't see it

-as a slight on the maid.

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-The second item is in another frame.

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-I hope I'm not guilty of a

-little bit of name dropping here...

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-..but I don't mind

-if I face that accusation.

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-This reflects the fact I had the

-honour of meeting Saunders Lewis...

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-..on more than one occasion.

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-I first met him in 1969.

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-The road signs campaign and

-the anti-investiture campaigns...

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-..were raging at that time.

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-I went to his house

-and he gave this to me.

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-It's a print of the work

-of David Jones, the poet and artist.

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-He was famous for his calligraphy...

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-..and he used a combination

-of Latin, English and Welsh.

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-On this photograph

-of the original work...

0:22:350:22:39

-..he wrote Ante Luciferum Genuite.

0:22:400:22:43

-On the back, he wrote a letter

-to his friend, Saunders Lewis.

0:22:470:22:51

-'Christmas 1958. To Saunders,

-with fond regards, from Dafydd'.

0:22:510:22:56

-Saunders wrote here 'And to Dafydd

-Iwan, Saunders Lewis 16th June 69.'

0:22:560:23:02

-Between the links with Saunders

-and David Jones...

0:23:040:23:09

-..this is a treasure

-I'd rescue from any fire.

0:23:090:23:12

-It's absolutely fine to name-drop

-the great hero, Saunders Lewis!

0:23:130:23:18

-Thank you very much.

0:23:190:23:20

-And finally?

0:23:210:23:22

-I'd have to rescue this little book.

0:23:240:23:27

-I rely on this diary.

0:23:270:23:29

-If you want to know where I'll be

-next week or a year from today...

0:23:290:23:34

-..I'll tell you

-because it's in here.

0:23:350:23:38

-Without this, I have no memory!

0:23:380:23:41

-You don't know where you've been

-or where you're going!

0:23:420:23:45

-Yes, but the tragic thing

-is I lose this on a regular basis!

0:23:450:23:50

-That's why I'm lost.

0:23:500:23:51

-There we are. Thank you very much.

0:23:520:23:55

-I'll leave you in peace

-to go and hide in your office.

0:23:550:23:59

-I've enjoyed your company.

0:23:590:24:01

-You're a national treasure.

0:24:020:24:04

-Thank you, Nia.

0:24:040:24:06

-Thank you, Nia.

-

-Dafydd Iwan!

0:24:060:24:08

-I've been in his bedroom!

0:24:080:24:10

-.

0:24:110:24:11

-Subtitles

0:24:170:24:17

-Subtitles

-

-Subtitles

0:24:170:24:19

-In this series,

-I'll be on the coast, on hills...

0:24:240:24:27

-..in gardens and in the kitchen.

0:24:270:24:29

-Welcome to Cegin Bryn Tir A Mor.

0:24:290:24:32

-I've reached several crossroads

-during my career.

0:24:370:24:41

-I've had a thousand experiences and

-I've worked with some of the best...

0:24:420:24:47

-..such as Marco Pierre White

-and Michel Roux Junior.

0:24:480:24:51

-Perfect!

0:24:530:24:55

-Being honoured by the Gorsedd...

0:24:560:24:59

-..was the boost I needed to write

-a book in Welsh, called Tir A Mor.

0:24:590:25:03

-And the book inspired me

-to make this cookery series.

0:25:030:25:07

-Mm!

0:25:080:25:10

-My roots are here and I discovered

-my instinct for food here.

0:25:110:25:15

-During this series,

-I travel across Wales...

0:25:170:25:20

-..to meet people who are

-passionate about food, just like me.

0:25:210:25:25

-I go fishing and foraging.

0:25:270:25:28

-I collect honey from a beehive.

0:25:290:25:31

-I cook a whole lamb

-at Denbigh Rugby Club...

0:25:330:25:35

-..and find a corner of Tonga

-in South Wales.

0:25:360:25:38

-A series to feed you and me.

0:25:420:25:44

-In this programme,

-I fish for sea bass near Aberdyfi...

0:25:520:25:56

-..I prepare a simple salad in my

-temporary kitchen in West Wales...

0:25:570:26:02

-..and in my main kitchen,

-I bake a wonderful plum tart.

0:26:030:26:07

-First, a tasty bird.

0:26:080:26:10

-This is the first recipe.

0:26:120:26:14

-Pheasant in breadcrumbs,

-fried egg and chips.

0:26:140:26:18

-Pheasant In Breadcrumbs

-With A Fried Egg

0:26:180:26:22

-Remove the skin.

0:26:220:26:24

-We only need the breast meat.

0:26:290:26:32

-Wrap the meat in cling film.

0:26:350:26:37

-Use a pan or a rolling pin.

0:26:390:26:43

-We need it to be the same thickness

-from one end to the other.

0:26:450:26:49

-The next step

-is to tip some flour on a plate.

0:26:500:26:54

-Add salt and pepper.

0:26:560:26:58

-A whole egg.

0:27:000:27:01

-Add salt and pepper.

0:27:050:27:06

-Beat it with a fork.

0:27:110:27:13

-Next, place the pheasant breast

-in the flour.

0:27:170:27:21

-Next, in the egg.

0:27:250:27:26

-Finally, coat the meat

-in breadcrumbs.

0:27:330:27:36

-The next step is to prepare

-and half cook the chips.

0:27:430:27:47

-I peeled these potatoes earlier.

0:27:470:27:49

-Cut it down the centre...

0:27:530:27:55

-..then into thirds.

0:28:000:28:02

-Dry the potatoes.

0:28:060:28:07

-It's important to get rid

-of the water before frying.

0:28:090:28:13

-Cook for four or five minutes

-at 130 degrees.

0:28:140:28:17

-The aim is to cook the potatoes

-but with no colour at all.

0:28:170:28:22

-The potatoes have had

-four or five minutes.

0:28:290:28:32

-They're warm and soft in the middle.

0:28:330:28:35

-This is the secret

-of twice cooked chips.

0:28:380:28:42

-Part-cook them, then chill in the

-fridge until you need them later.

0:28:430:28:47

-I'm ready to cook the pheasant.

0:28:500:28:53

-I'll cook it

-in rapeseed oil and butter.

0:28:530:28:56

-I'll blend the two.

0:28:560:28:58

-Once the butter has started to melt,

-I'll add the pheasant to the pan.

0:28:580:29:03

-SIZZLING

0:29:090:29:10

-Turn down the heat slightly.

0:29:120:29:14

-It's important to cook the pheasant

-relatively quickly...

0:29:140:29:18

-..so that the meat doesn't dry up.

0:29:190:29:21

-We also want

-the breadcrumb coating to be crispy.

0:29:210:29:25

-The chips are in the fryer and

-they'll be ready in three minutes.

0:29:270:29:32

-The pheasant is ready.

0:29:330:29:34

-It's important

-to let the meat rest...

0:29:340:29:38

-..before you serve it.

0:29:380:29:40

-Put it on kitchen paper.

0:29:400:29:42

-Next, the fried egg.

0:29:430:29:44

-Cook the egg at the last minute.

0:29:440:29:46

-A drop of oil in a pan.

0:29:490:29:50

-I don't want the pan to be too hot.

0:29:510:29:53

-People cook eggs

-on too high a temperature.

0:29:540:29:57

-Add the egg

-and gradually warm the pan.

0:29:570:30:00

-Add a knob of butter to the pan.

0:30:060:30:09

-Stack the chips on the side.

0:30:110:30:14

-Place the fried egg

-on top of the pheasant.

0:30:170:30:20

-Finally, add some capers

-to the egg...

0:30:220:30:25

-..to give it

-a strong, fresh flavour.

0:30:260:30:30

-I'll also add some anchovies...

0:30:300:30:33

-..and a few parsley leaves.

0:30:330:30:35

-All done.

0:30:370:30:38

-Pheasant in breadcrumbs,

-chips and a fried egg.

0:30:390:30:42

-The pheasant is nice and soft,

-the breadcrumb coating is crispy...

0:30:580:31:03

-..and one of the best combinations

-in the world - egg yolk and chips.

0:31:030:31:08

-Very nice.

0:31:100:31:11

-Perfect.

0:31:110:31:13

-Next, there's sea bass on the menu.

0:31:170:31:20

-Sea bass has grown in popularity...

0:31:200:31:23

-..and the best way to catch one

-is off a boat out at sea.

0:31:230:31:28

-Rhys Llywelyn, the fisherman...

0:31:320:31:34

-..invited me to try my luck

-on the Dyfi estuary.

0:31:350:31:38

-Bass is one of my favourite fish.

0:31:390:31:41

-I hope I enjoy catching them

-as much as I enjoy cooking them.

0:31:420:31:46

-Rhys, we're on a boat.

0:31:480:31:50

-Where are we and where are we going?

0:31:500:31:53

-Where are we and where are we going?

-

-We're leaving Aberdyfi.

0:31:530:31:54

-We're heading out

-to try to fish the bar.

0:31:550:31:57

-'Try'?

0:31:580:31:59

-'Try'?

-

-We'll catch fish - don't worry.

0:31:590:32:01

-We'll try to fish the bar...

0:32:020:32:04

-..the sandbank

-at the mouth of the estuary.

0:32:040:32:07

-You can see waves washing over it.

0:32:080:32:10

-The weather isn't great today

-but, with a bit of luck...

0:32:120:32:16

-..we'll find plenty of fish.

0:32:160:32:18

-Champion.

0:32:180:32:20

-Rhys, explain what sort of rod

-we'll use to catch bass.

0:32:280:32:32

-We're hoping for success,

-so we're using light tackle.

0:32:320:32:36

-A small rod, a small reel

-and a really thin line.

0:32:360:32:40

-Look behind us and you'll see waves

-breaking over the sandbank.

0:32:420:32:46

-That churns everything up.

0:32:460:32:48

-Especially small fish.

0:32:480:32:50

-Especially small fish.

-

-Yes, exactly.

0:32:500:32:52

-We try to replicate that

-by casting these out...

0:32:520:32:55

-..in the hope that the bass

-are waiting for them.

0:32:550:32:59

-Cast into the white water.

0:33:000:33:02

-All the way back.

0:33:020:33:04

-Let it settle, then flick!

0:33:040:33:06

-OK.

0:33:060:33:08

-Should you come back in

-quickly or slowly?

0:33:090:33:12

-Try a little bit of everything.

0:33:130:33:15

-Reel in slowly,

-then quicken the pace.

0:33:160:33:19

-Throw in a twitch now and then.

0:33:200:33:22

-Think like a fish!

0:33:220:33:23

-I think like a chef, not a fish!

0:33:240:33:26

-You've caught a small one.

0:33:290:33:31

-Reel it in.

0:33:310:33:33

-Whoa!

0:33:360:33:37

-Whoa!

-

-Have you got it?

0:33:370:33:38

-Yes! Ha, ha, ha!

0:33:380:33:40

-One bass.

0:33:400:33:41

-Unfortunately,

-it's too small to keep.

0:33:420:33:44

-It's gone back! Catch and release.

0:33:470:33:50

-If that one was too small, how big

-does it have to be to be kept?

0:33:500:33:54

-Since the 1st of September,

-the size has increased to 42cm.

0:33:540:33:58

-We've caught two,

-but both were too small.

0:34:090:34:12

-Is it big enough?

0:34:160:34:17

-Is it big enough?

-

-Not quite.

0:34:170:34:18

-Bryn, you'll eat tonight!

0:34:240:34:26

-Perfect!

0:34:260:34:28

-We won't starve!

0:34:280:34:29

-That's supper sorted for tonight.

0:34:300:34:32

-We caught one which is big enough.

0:34:360:34:39

-It's a pretty fish.

0:34:400:34:41

-It's important to put them back.

0:34:410:34:44

-They're too small today

-but they'll be perfect next year.

0:34:450:34:49

-Fishing brings a lot of money

-into the local economy.

0:34:490:34:53

-Time to cook.

0:35:040:35:06

-Do you cook whatever you catch?

0:35:060:35:08

-Do you cook whatever you catch?

-

-Yes, I enjoy doing that.

0:35:080:35:10

-I like to think that I show respect

-to the fish I catch.

0:35:100:35:14

-I removed the scales

-from the sea bass we caught earlier.

0:35:160:35:21

-I've also cleaned it.

0:35:210:35:23

-Next, I'll fillet it.

0:35:230:35:25

-Cut under the fin...

0:35:270:35:29

-..to the bones.

0:35:300:35:31

-Cut above the tail.

0:35:340:35:35

-Run the knife

-along the whole fillet.

0:35:360:35:39

-Place your hand on the top.

0:35:390:35:41

-You get a whole fillet.

0:35:440:35:46

-I'll score the skin.

0:35:490:35:50

-It's really fresh.

0:35:530:35:55

-No more than 90 minutes.

0:35:550:35:57

-When it starts to cook, it will bend

-because it's so fresh.

0:35:570:36:01

-Scoring the skin helps it

-stay on the bottom of the pan...

0:36:010:36:05

-..and create crispy skin.

0:36:050:36:07

-Next, I'll prepare the cucumber.

0:36:070:36:10

-Peel it, then cook it

-directly on the barbecue.

0:36:100:36:13

-I've never had

-barbecued cucumber before.

0:36:140:36:17

-There's a first time for everything.

0:36:180:36:20

-There's a first time for everything.

-

-Absolutely.

0:36:200:36:21

-Cut it in half, lengthways.

0:36:220:36:24

-Salt.

0:36:260:36:27

-On the hot section it goes.

0:36:280:36:30

-It starts cooking immediately.

0:36:300:36:33

-Next, the dressing.

0:36:340:36:36

-Fresh ginger.

0:36:360:36:37

-Grate it.

0:36:380:36:40

-We'll create

-a ginger and garlic oil.

0:36:400:36:43

-A bit of fingernails too!

0:36:450:36:47

-Don't tell anyone,

-or they'll all want some!

0:36:470:36:50

-Add some honey...

0:36:520:36:53

-..and some soy sauce.

0:36:560:36:57

-Oil.

0:36:590:37:01

-Is the cucumber ready?

0:37:030:37:04

-Is the cucumber ready?

-

-I hope so.

0:37:040:37:06

-We need it to be black.

0:37:060:37:07

-Salt on the sea bass.

0:37:100:37:11

-Black pepper.

0:37:160:37:17

-Pepper goes on the meat,

-never on the skin...

0:37:180:37:21

-..because pepper burns easily.

0:37:210:37:23

-In goes the oil.

0:37:250:37:26

-Add the sea bass fillet.

0:37:290:37:31

-Next, I'll take the cucumber

-off the heat...

0:37:320:37:36

-..and slice it all.

0:37:370:37:39

-Cook the fish 80% through

-on the skin side...

0:37:420:37:46

-..and turn it over

-at the last minute.

0:37:470:37:49

-Remove the fish from the pan

-and pour out the oil.

0:37:570:38:00

-Put the pan back on the heat.

0:38:020:38:04

-Add the cucumber and the oil

-that's bursting with flavour.

0:38:060:38:10

-The sea bass goes back in

-to finish cooking.

0:38:130:38:16

-It's ready

-and it's hot, so be careful.

0:38:160:38:19

-How does it taste?

0:38:220:38:23

-How does it taste?

-

-Wonderful.

0:38:230:38:25

-I like crispy skin.

0:38:250:38:27

-Mm! The cucumber tastes lovely.

0:38:280:38:31

-I must go fishing more often!

0:38:350:38:37

-You catch the fish

-and I'll cook it.

0:38:370:38:40

-Alright. Deal.

0:38:400:38:41

-.

0:38:500:38:50

-Subtitles

0:38:580:38:58

-Subtitles

-

-Subtitles

0:38:580:39:00

-Next, we head outdoors to prepare a

-salad with three simple ingredients.

0:39:070:39:12

-During this series, I'll step out

-of the kitchen, into the open air...

0:39:130:39:18

-..to be inspired

-by the land and the sea.

0:39:190:39:21

-I have a temporary home in Lleyn

-and on a farm in West Wales.

0:39:220:39:28

-This week, I'm on dry land...

0:39:280:39:30

-..to cook

-a cobnut and blue cheese salad.

0:39:310:39:35

-I'll use yellow endive

-rather than lettuce in this salad.

0:39:390:39:43

-You can also get red endive

-but I'll use the yellow variety.

0:39:440:39:47

-It's slightly bitter...

0:39:480:39:49

-..which works well with

-the saltiness of blue cheese...

0:39:500:39:55

-..and the sweetness of cobnuts.

0:39:560:39:59

-It's a perfect combination

-of three contrasting flavours.

0:39:590:40:04

-It works well on a plate.

0:40:050:40:07

-It's a perfect sharing dish

-for the middle of the table.

0:40:090:40:13

-I'll make a simple, quick dressing.

0:40:140:40:17

-Dijon mustard

-and some English mustard.

0:40:200:40:23

-White wine vinegar.

0:40:260:40:28

-Vegetable oil.

0:40:300:40:31

-Use twice the volume

-of oil to vinegar.

0:40:350:40:38

-Salt.

0:40:390:40:40

-Black pepper.

0:40:420:40:43

-Blend the ingredients.

0:40:460:40:48

-Make sure the lid's on.

0:40:490:40:51

-There we are.

0:40:560:40:57

-The dressing's ready.

0:40:570:40:59

-Next, add the blue cheese.

0:41:000:41:04

-It doesn't need to be cut

-into uniform pieces.

0:41:050:41:09

-Cut it into random shapes and sizes.

0:41:090:41:12

-It's important that the cheese

-is soft and at room temperature.

0:41:150:41:19

-Now, add the dressing.

0:41:210:41:23

-Finally, add the cobnuts.

0:41:350:41:38

-They're in season in late summer.

0:41:400:41:43

-You can also use hazelnuts.

0:41:430:41:45

-If you're walking the dog and

-you see a nut tree, gather the nuts.

0:41:460:41:51

-Cut them in half

-and sprinkle them onto the salad.

0:41:560:42:00

-For the finishing touch,

-add a little more cheese.

0:42:060:42:09

-That's it.

0:42:130:42:14

-Plum Bakewell Tart

0:42:290:42:33

-The final recipe

-is a plum Bakewell tart.

0:42:330:42:36

-First, prepare the jam.

0:42:380:42:39

-Cut the plum in half

-and remove the stone.

0:42:400:42:43

-Cut it into quarters

-and into a pan it goes.

0:42:480:42:51

-Add some sugar...

0:42:540:42:56

-..and ground ginger.

0:42:570:42:59

-You can use fresh ginger but ground

-ginger adds more flavour to a jam.

0:42:590:43:04

-I'll also add

-the juice of half a lemon.

0:43:050:43:08

-Let it sit for half an hour.

0:43:120:43:14

-The lemon juice

-will draw the liquid from the plums.

0:43:140:43:18

-You won't need to add water

-to this jam...

0:43:180:43:21

-..before you cook it.

0:43:210:43:23

-It's important

-to cook it on a low heat...

0:43:250:43:27

-..until the temperature of the jam

-reaches 107 degrees.

0:43:280:43:33

-Stir it every 20 minutes.

0:43:330:43:35

-You don't want it to burn.

0:43:350:43:37

-Next, roll out the pastry.

0:43:430:43:45

-I made this sweet shortcrust pastry

-beforehand.

0:43:450:43:49

-Put it in the tin.

0:44:020:44:04

-Work quickly.

0:44:040:44:06

-Push the pastry into the corners.

0:44:090:44:11

-Put some greaseproof paper

-on the pastry...

0:44:130:44:17

-..then add some baking beans.

0:44:200:44:22

-Chill in the fridge for 40 minutes

-before you bake it.

0:44:310:44:34

-While the pastry

-rests in the fridge...

0:44:370:44:40

-..keep an eye on that plum jam.

0:44:410:44:43

-It's starting to break up.

0:44:440:44:46

-The pastry has rested for 40 minutes

-so into a hot oven it goes.

0:44:490:44:54

-Bake it in at 180 degrees

-for 20 minutes.

0:44:550:44:58

-The next step

-is to remove the baking beans.

0:45:120:45:15

-Put it back in the oven

-for three or four minutes...

0:45:190:45:22

-..to cook the bits of pastry

-which are still a bit raw.

0:45:230:45:26

-As you can see,

-the pastry's cooked.

0:45:360:45:39

-While it's still warm,

-brush it with a beaten egg.

0:45:400:45:44

-The heat of the pastry

-will cook the egg...

0:45:470:45:51

-..and seal any holes

-which there may be in the pastry.

0:45:530:45:57

-I'll let the pastry cool

-which I make the frangipane.

0:45:590:46:02

-Put some softened butter

-in the bowl.

0:46:030:46:06

-Add some sugar...

0:46:080:46:10

-..and beat it

-until it's soft and white.

0:46:130:46:16

-Add three whole eggs.

0:46:230:46:25

-Ground almonds.

0:46:340:46:35

-Finally, add plain flour.

0:46:400:46:42

-The mixture's ready.

0:46:470:46:48

-Make sure the jam is cool before

-you spread it onto the pastry.

0:46:490:46:54

-On goes the frangipane.

0:46:540:46:56

-Flaked almonds.

0:47:020:47:05

-Bake for 40 minutes at 160 degrees.

0:47:050:47:08

-To give the tart a lovely sheen,

-brush it with apricot jam.

0:47:170:47:22

-The recipes are available on the

-website or you can write to us.

0:47:260:47:30

-Join me next week

-for more tasty recipes...

0:47:310:47:34

-..inspired by the land and sea

-of Wales.

0:47:340:47:37

-S4C subtitles by Eirlys A Jones

0:47:540:47:57

-.

0:47:570:47:57

Bydd Nia Parry yn cael cipolwg ar fywydau a chartrefi rhai o wynebau cyfarwydd Cymru mewn cyfres newydd o 'Adre'. A new series of 'Adre' visiting Dafydd Iwan is followed by 'Cegin Bryn'.