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 Newport, - Pembrokeshire.
0:00:31 > 0:00:34- I'm going to be spending the day...
0:00:34 > 0:00:37- ..with a person - who was born and bred here.
0:00:43 > 0:00:47- Come with me to find out who lives - in the middle of this terrace.
0:00:49 > 0:00:53- For help to follow the programme, - use the website...
0:00:55 > 0:00:58- ..and the Dal Ati app.
0:01:01 > 0:01:04- There are musical instruments - everywhere in this house.
0:01:05 > 0:01:08- Some real ones and some fake ones, - like this cushion!
0:01:08 > 0:01:11- There are music notes on the lamp - even.
0:01:11 > 0:01:13- This person likes music.
0:01:13 > 0:01:17- There are many pictures of the area - on the wall.
0:01:17 > 0:01:21- So the local area is - obviously important to this person.
0:01:21 > 0:01:25- Here's a picture - of the Pentre Ifan burial chamber...
0:01:25 > 0:01:27- ..which is about three miles - from here.
0:01:28 > 0:01:30- I've found a pair of cowboy boots.
0:01:30 > 0:01:34- What do you associate these with? - Country singing. Yee-hah!
0:01:35 > 0:01:37- Do you know this young farmer?
0:01:37 > 0:01:43- I don't think it'll help you much - because she's changed a lot.
0:01:44 > 0:01:48- Singer Lowri Evans lives - in this house with her partner Lee.
0:01:48 > 0:01:50- She's famous - for her country music...
0:01:51 > 0:01:54- ..and she's busy performing - across Wales and England.
0:01:54 > 0:01:59- Her new best of CD - is released in the spring.
0:01:59 > 0:02:00- Here's a clip.
0:02:01 > 0:02:06- # I can't believe - you turned up out of the blue
0:02:07 > 0:02:09- # Da-da-da, ba-ba-ba-ba
0:02:11 > 0:02:14- # Do-do-do-do
0:02:14 > 0:02:17- # I can't believe, I can't believe
0:02:17 > 0:02:24- # Out of the blue #
0:02:24 > 0:02:27- Thank you for the invitation - to come here.
0:02:27 > 0:02:31- I don't need an excuse to come - to Pembrokeshire. It's nice.
0:02:32 > 0:02:35- Everyone knows you for your singing.
0:02:35 > 0:02:37- Where did it start?
0:02:37 > 0:02:39- Well, here in Newport.
0:02:39 > 0:02:43- I went to the primary school - around the corner.
0:02:43 > 0:02:48- The primary school - had a fantastic choir.
0:02:49 > 0:02:53- When I was seven, - I started to have singing lessons...
0:02:53 > 0:02:56- ..with Marilyn Lewis - from Maenclochog.
0:02:56 > 0:03:00- The choir won everything - at eisteddfods.
0:03:00 > 0:03:05- Music has played a big part in my - life for as long as I can remember.
0:03:05 > 0:03:09- You and your partner work together.
0:03:10 > 0:03:13- You're both musicians. - How does that work?
0:03:13 > 0:03:15- Well, it works most of the time!
0:03:16 > 0:03:17- It's a big advantage.
0:03:18 > 0:03:23- We're a couple, we live together - and we're in the same business.
0:03:23 > 0:03:28- If we need to practise, - I know where to find him.
0:03:29 > 0:03:32- At the end of the day, - we both want the same thing.
0:03:33 > 0:03:37- We want a career in music, - to do it full time.
0:03:38 > 0:03:40- There's so much to do.
0:03:40 > 0:03:43- We share the work - between the two of us.
0:03:44 > 0:03:49- How do you go about - composing and writing the songs?
0:03:49 > 0:03:52- Well, it comes and goes.
0:03:52 > 0:03:56- Sometimes, - I have a spurt of writing.
0:03:56 > 0:04:00- Lee and I don't write together.
0:04:00 > 0:04:04- I usually go off to a corner - by myself.
0:04:05 > 0:04:09- I think Lee and I are too close, - really.
0:04:09 > 0:04:11- Maybe I'm too nasty to him...
0:04:12 > 0:04:16- ..so it's better that he stays away - from me when I'm composing.
0:04:16 > 0:04:19- "Darling, I'm being creative. - Go away!"
0:04:20 > 0:04:24- I get a lot of ideas - and I record them on the phone.
0:04:24 > 0:04:28- I might not do anything with them - for a while.
0:04:28 > 0:04:32- I work on them - and I take the ideas to Lee.
0:04:32 > 0:04:35- He then plays the guitar with me.
0:04:35 > 0:04:38- Recently, I've been writing - with other people.
0:04:39 > 0:04:42- It's something new for me. - I didn't usually do it.
0:04:43 > 0:04:45- But it's been - a fantastic experience.
0:04:45 > 0:04:51- I think it's a lot better writing - with people than being by myself.
0:04:51 > 0:04:56- OK. Tell me about the house. - How long have you been here?
0:04:56 > 0:04:58- It's a new house for us.
0:04:58 > 0:05:03- It's the first house either of us - has bought. We bought it together.
0:05:03 > 0:05:06- We've been here almost a year, - so not a long time.
0:05:07 > 0:05:10- One of our dreams - was to buy a house in Newport.
0:05:11 > 0:05:15- Whoever's been here can see - it's a nice place...
0:05:15 > 0:05:18- ..but it's quite expensive.
0:05:18 > 0:05:22- The houses - are very expensive to buy.
0:05:22 > 0:05:25- Here's where I'm happy, in Newport.
0:05:25 > 0:05:29- It's close to the house - where you were brought up.
0:05:29 > 0:05:33- I'm keeping an eye on Mam and Dad! - They're just up the road.
0:05:33 > 0:05:36- I have friends here.
0:05:36 > 0:05:39- One of the things I like best...
0:05:39 > 0:05:43- ..is I have to leave the house - half an hour before you need to...
0:05:43 > 0:05:46- ..because you'll be stopped - by people you know.
0:05:47 > 0:05:51- Now we've finished our cuppas, - can we have a look around the house?
0:05:51 > 0:05:53- We can have a look at what's here.
0:06:00 > 0:06:04- You come in through the front door - to the kitchen.
0:06:04 > 0:06:06- Is work about to be done - in the kitchen?
0:06:07 > 0:06:09- Yes. We're going to renovate - the kitchen.
0:06:10 > 0:06:14- We're going to remove the wallpaper.
0:06:15 > 0:06:21- As you can see, we've had some fun - writing on the wall.
0:06:22 > 0:06:23- The wallpaper will come off.
0:06:24 > 0:06:27- We're going to have a new worktop, - new cupboard doors...
0:06:27 > 0:06:30- ..and maybe a new cooker.
0:06:31 > 0:06:36- It won't be brand new. - We'll upcycle a few things.
0:06:36 > 0:06:38- It takes time when you move in.
0:06:38 > 0:06:41- It does. We've been thinking - about it for a while.
0:06:42 > 0:06:43- It'll be a few months yet.
0:06:43 > 0:06:47- So you go from the kitchen - into the dining room.
0:06:47 > 0:06:49- Music is very obvious here.
0:06:49 > 0:06:53- A treble clef and a picture - of you and Lee singing.
0:06:54 > 0:06:55- Where was that taken?
0:06:55 > 0:06:56- Where was that taken?- - Parrog.
0:06:56 > 0:07:01- We did a programme called Y Sipsiwn - with Shan Cothi a few years ago.
0:07:01 > 0:07:04- We sang in Parrog.
0:07:05 > 0:07:07- It's a lovely photo.
0:07:08 > 0:07:10- We do eat here...
0:07:10 > 0:07:15- ..but it's more of a music room - than a dining room.
0:07:16 > 0:07:18- The piano is here.
0:07:18 > 0:07:20- I compose on it.
0:07:20 > 0:07:24- I got these photographs from Lee - for Christmas.
0:07:24 > 0:07:28- They're album covers for some - of the albums we've released.
0:07:29 > 0:07:32- This is a music corner.
0:07:33 > 0:07:35- Right, let's go into the lounge.
0:07:36 > 0:07:39- The lounge is more or less - part of the same room.
0:07:39 > 0:07:41- One goes into the other.
0:07:44 > 0:07:48- I think someone likes elephants - - they're everywhere here!
0:07:48 > 0:07:52- They are. I love elephants - and people keep buying me more.
0:07:52 > 0:07:56- I've said - that there are enough in the house.
0:07:56 > 0:07:59- At Christmas time or on my birthday, - I get more.
0:08:00 > 0:08:04- I had a couple this Christmas - so I'm not sure where they'll go.
0:08:05 > 0:08:06- Stop! She has enough!
0:08:06 > 0:08:07- Stop! She has enough!- - I have enough.
0:08:08 > 0:08:12- It's OK if someone wants to send me - an elephant, not a real one.
0:08:12 > 0:08:18- Have you seen one close up, - ridden one or been on safari?
0:08:18 > 0:08:22- Well, I went to Thailand - four years ago.
0:08:23 > 0:08:26- I went to a sanctuary - which rescues elephants.
0:08:26 > 0:08:28- It was fantastic.
0:08:29 > 0:08:34- I fed them and poured water - over them down by the river.
0:08:34 > 0:08:36- That was a very special day.
0:08:36 > 0:08:38- I like the long trunks!
0:08:39 > 0:08:41- Great. Let's take a look upstairs.
0:08:54 > 0:08:55- Up here?
0:08:58 > 0:09:00- Hello? Hiya, Lee. Alright?
0:09:00 > 0:09:01- Hello? Hiya, Lee. Alright?- - Good, thanks.
0:09:02 > 0:09:03- Busy?
0:09:03 > 0:09:04- Very.
0:09:05 > 0:09:07- He's got a knack for looking busy!
0:09:07 > 0:09:09- He's got a knack for looking busy!- - He knows how to look busy.
0:09:09 > 0:09:10- Very good.
0:09:10 > 0:09:13- So, this is the studio.
0:09:13 > 0:09:17- Do you both work here together?
0:09:17 > 0:09:21- Well, the studio - is usually Lee's room.
0:09:21 > 0:09:27- If we want to record something, - I come in and we record here.
0:09:28 > 0:09:30- How is it - living and working together?
0:09:30 > 0:09:32- You can tell me the truth.
0:09:32 > 0:09:34- It's great!
0:09:35 > 0:09:39- Good training. - He gave the correct answer.
0:09:40 > 0:09:44- The important question is, who uses - that bit of kit, the ironing board?
0:09:45 > 0:09:48- Lee. Of course. Modern man.
0:09:49 > 0:09:51- The iron's over there.
0:09:53 > 0:09:54- There's no time to do the ironing.
0:09:54 > 0:09:56- There's no time to do the ironing.- - No, there's no time.
0:09:56 > 0:10:00- I'll leave you to get on - with your work. Thank you, Lee.
0:10:06 > 0:10:07- Through to my office.
0:10:07 > 0:10:10- Through to my office.- - It's tidy in here.
0:10:10 > 0:10:12- It's quite tidy, yes.
0:10:13 > 0:10:16- I'd say you like to be organized. - Are you organized?
0:10:16 > 0:10:19- I try to be organized.
0:10:20 > 0:10:26- There's so much work involved - with the new album released in May.
0:10:26 > 0:10:28- We need a plan of action.
0:10:28 > 0:10:31- I started this before Christmas.
0:10:32 > 0:10:33- There's so much to do...
0:10:33 > 0:10:37- ..so I thought - I'd wrote everything down...
0:10:37 > 0:10:43- ..and make sure that Lee and I look - at what exactly needs to be done.
0:10:44 > 0:10:46- As you can see...
0:10:46 > 0:10:49- You do everything yourselves.
0:10:49 > 0:10:53- Recording, crowdfunding, - distribution, duplication...
0:10:53 > 0:10:55- ..the tour, everything.
0:10:55 > 0:10:56- Everything.
0:10:57 > 0:11:02- We have our own label so we release - the music on that - Shimi Records.
0:11:03 > 0:11:09- We do all the work - - recording, arranging the gigs...
0:11:09 > 0:11:15- ..sending the albums out - to magazines, online reviewers...
0:11:16 > 0:11:18- ..and to radio stations...
0:11:19 > 0:11:23- ..in order to try and secure - sessions and airplay for our songs.
0:11:23 > 0:11:25- It's a lot of work.
0:11:25 > 0:11:27- It's a lot of work.- - A lot of work.
0:11:27 > 0:11:31- It's very different - to composing and singing.
0:11:31 > 0:11:33- Well, it is.
0:11:33 > 0:11:35- Unfortunately...
0:11:36 > 0:11:41- ..I spend a lot more time - doing this...
0:11:41 > 0:11:43- ..than playing.
0:11:43 > 0:11:49- I'd say that 80% of my time - is spent on admin - my work here.
0:11:49 > 0:11:55- Only 20% of my time - is spent composing or playing.
0:11:55 > 0:11:56- At the end of the day...
0:11:57 > 0:12:01- ..we're both so lucky - that this is our job.
0:12:01 > 0:12:03- We enjoy it.
0:12:03 > 0:12:07- It's not like going into the office, - working all day and not enjoying it.
0:12:08 > 0:12:10- We do. We enjoy the music.
0:12:10 > 0:12:14- We get to play gigs, - do summer festivals...
0:12:15 > 0:12:19- ..and do sessions - for radio and television.
0:12:19 > 0:12:21- So, yes, we are lucky.
0:12:26 > 0:12:28- We've had a nice time in the house.
0:12:28 > 0:12:31- After the break, - we go for a wander around the area.
0:12:31 > 0:12:32- .
0:12:37 > 0:12:37- Subtitles
0:12:37 > 0:12:39- Subtitles- - Subtitles
0:12:53 > 0:12:58- # The one I love lives far away
0:12:59 > 0:13:04- # Across the silver sea
0:13:06 > 0:13:11- # And I am longing for the day
0:13:13 > 0:13:18- # When she comes back to me
0:13:24 > 0:13:28- # Riches are vain and inconstant
0:13:30 > 0:13:34- # Beauty will wither and wane
0:13:36 > 0:13:42- # But love so pure will aye endure
0:13:43 > 0:13:48- # While our two hearts remain
0:13:53 > 0:13:58- # The fairest path I ever walked
0:13:59 > 0:14:05- # Was when I chose my mate
0:14:07 > 0:14:13- # And seas will boil - and fires will freeze
0:14:13 > 0:14:19- # Before I rue that fate
0:14:24 > 0:14:28- # Riches are vain and inconstant
0:14:31 > 0:14:35- # Beauty will wither and wane
0:14:37 > 0:14:42- # But love so pure will aye endure
0:14:43 > 0:14:49- # While our two hearts remain
0:15:07 > 0:15:13- # My love lives far across the sea
0:15:14 > 0:15:19- # How sad it was to part
0:15:21 > 0:15:26- # The ground she walks - is divine to me
0:15:28 > 0:15:34- # To my poor aching heart
0:15:39 > 0:15:43- # Riches are vain and inconstant
0:15:46 > 0:15:50- # Beauty will wither and wane
0:15:52 > 0:15:58- # But love so pure will aye endure
0:15:59 > 0:16:07- # While our two hearts remain
0:16:10 > 0:16:12- # While our
0:16:12 > 0:16:16- # Two hearts
0:16:18 > 0:16:21- # Remain #
0:16:26 > 0:16:28- This is a nice spot, isn't it?
0:16:28 > 0:16:31- Yes, in the summer, - when the sun's out!
0:16:32 > 0:16:35- It's a bit chilly.
0:16:35 > 0:16:39- We've been brought up by the sea, - so we're tough.
0:16:39 > 0:16:40- We're fine here.
0:16:41 > 0:16:44- Why country and folk singing?
0:16:44 > 0:16:49- Did you choose that type of music? - Did you have influences?
0:16:50 > 0:16:52- I think...
0:16:52 > 0:16:54- It happened over time.
0:16:55 > 0:16:58- I sang in eisteddfods - when I was younger...
0:16:58 > 0:17:02- ..and then did jazz and pop music - when I went to college.
0:17:02 > 0:17:06- After coming back to Wales - having lived in Newcastle...
0:17:06 > 0:17:10- ..I started singing in Welsh again.
0:17:10 > 0:17:14- Country singing - and singing blues songs suit me.
0:17:14 > 0:17:16- I don't mind.
0:17:16 > 0:17:22- It keeps things fresh - to do something different...
0:17:22 > 0:17:26- ..and to try new music genres.
0:17:28 > 0:17:33- The next album, - not the best of, but the new one...
0:17:33 > 0:17:36- ..I think will be more jazzy.
0:17:36 > 0:17:40- It's something I've wanted to do - for a while.
0:17:41 > 0:17:44- Let's go somewhere to warm up.
0:17:44 > 0:17:46- Shall we go to your childhood home?
0:17:47 > 0:17:50- Why not? Mam will have the kettle on - so we can have a cuppa.
0:17:58 > 0:18:00- Hello. How are you, Mam?
0:18:00 > 0:18:02- Hello! Are you OK?
0:18:02 > 0:18:04- Give me a kiss.
0:18:04 > 0:18:06- Let's go in.
0:18:11 > 0:18:14- This is where you were brought up, - Lowri.
0:18:14 > 0:18:18- Olwen, you're Mam. - You're responsible for her.
0:18:18 > 0:18:19- It's her fault!
0:18:19 > 0:18:21- It's her fault!- - I think so!
0:18:21 > 0:18:24- Are you or your husband musical?
0:18:25 > 0:18:26- Does she get it from you?
0:18:27 > 0:18:30- Not from my husband, from me. - I sang at eisteddfods.
0:18:31 > 0:18:33- She played the piano.
0:18:33 > 0:18:35- I sang a lot.
0:18:35 > 0:18:37- So the talent comes from Mam.
0:18:37 > 0:18:39- So the talent comes from Mam.- - She keeps telling me that.
0:18:39 > 0:18:42- I'd never do solos on the stage.
0:18:42 > 0:18:44- I'd get too nervous.
0:18:44 > 0:18:45- I sang duets.
0:18:46 > 0:18:50- Having someone else by your side - made you feel safe.
0:18:50 > 0:18:51- Tell me about the area.
0:18:52 > 0:18:55- Where exactly are we now? - We're not far from Newport.
0:18:56 > 0:18:58- It's a mile and a half away.
0:18:58 > 0:19:01- We're below Carningli, the mountain.
0:19:01 > 0:19:05- That's the mountain in your song, - Merch y Myny.
0:19:05 > 0:19:09- Yes. Cilgwyn is the name - for these parts.
0:19:09 > 0:19:11- Sit, Badge.
0:19:11 > 0:19:12- Hello.
0:19:12 > 0:19:14- On the way to Cwm Gwaun.
0:19:15 > 0:19:18- The mountain is there, - the Preseli is behind us...
0:19:19 > 0:19:21- ..and what's behind us, - Newcastle Emlyn?
0:19:21 > 0:19:23- In the distance.
0:19:24 > 0:19:25- How much Welsh is in the area?
0:19:25 > 0:19:28- How much Welsh is in the area?- - Quite a bit but not much.
0:19:28 > 0:19:29- No.
0:19:30 > 0:19:34- Pembrokeshire almost splits in two - in terms of the Welsh language.
0:19:35 > 0:19:38- There's a lot of Welsh - in the northern part.
0:19:38 > 0:19:42- We're close to Ceredigion here.
0:19:42 > 0:19:44- Cardigan is 20 minutes up the road.
0:19:45 > 0:19:48- There's a lot of Welsh - spoken in Cardigan.
0:19:48 > 0:19:52- But southern Pembrokeshire - is different.
0:19:52 > 0:19:54- You have the Landsker Line.
0:19:55 > 0:19:57- As you said, - the county's split in two.
0:19:57 > 0:19:59- Welsh in spoken in this part...
0:20:00 > 0:20:04- ..but southern Pembrokeshire - is known as Little England.
0:20:04 > 0:20:09- We think the standard of our Welsh - isn't good enough, but it is.
0:20:09 > 0:20:11- It's the local dialect.
0:20:11 > 0:20:12- We may use English words...
0:20:12 > 0:20:14- We may use English words...- - I use a lot of English words.
0:20:14 > 0:20:15- I don't know why.
0:20:15 > 0:20:18- I don't know why.- - We're all the same.
0:20:18 > 0:20:20- We're all guilty of that...
0:20:20 > 0:20:24- ..because we live next door - to a dominant language.
0:20:24 > 0:20:25- You're right.
0:20:26 > 0:20:28- What keeps you busy here?
0:20:28 > 0:20:30- I see Mam almost every day.
0:20:31 > 0:20:32- I go down to say hello.
0:20:32 > 0:20:33- I go down to say hello.- - She's a coffee drinker.
0:20:34 > 0:20:37- She goes to the cafes every day.
0:20:37 > 0:20:40- I'd heard that you sit - outside the cafes every day.
0:20:40 > 0:20:45- I don't want to sit in the house - all day, so I go out.
0:20:46 > 0:20:48- I walk him sometimes.
0:20:48 > 0:20:50- The dog, Badger.
0:20:50 > 0:20:52- The dog, Badger.- - Badger looks happy.
0:20:52 > 0:20:54- Are you sleeping? Good boy.
0:20:54 > 0:20:57- Pembrokeshire Welsh is very special.
0:20:57 > 0:21:01- There are unique words - and you have the accent too.
0:21:01 > 0:21:06- I'd say "oes" neu "oedd" for yes - and you'd say...
0:21:06 > 0:21:07- "Wes."
0:21:07 > 0:21:08- "Wes."- - But I don't.
0:21:08 > 0:21:11- I still have - a Carmarthenshire accent.
0:21:11 > 0:21:15- You were raised in Carmarthenshire - and your accent hasn't changed.
0:21:16 > 0:21:20- The children have a local accent. I - sometimes say "wes", but not often.
0:21:21 > 0:21:24- Though Newport isn't a large town...
0:21:24 > 0:21:29- ..I feel lucky that I've been raised - away from the town.
0:21:29 > 0:21:33- I just ran around the place, up - the mountain, went on the "cwed"...
0:21:34 > 0:21:35- Cwed - that's another word.
0:21:35 > 0:21:37- Cwed - that's another word.- - Cwed - quad?
0:21:37 > 0:21:38- Trees.
0:21:38 > 0:21:39- I thought it meant quad!
0:21:39 > 0:21:40- I thought it meant quad!- - No, no.
0:21:40 > 0:21:41- Coed - cwed.
0:21:41 > 0:21:43- Coed - cwed.- - That's a Pembrokeshire word.
0:21:43 > 0:21:45- We say "coed".
0:21:45 > 0:21:47- It was safe.
0:21:47 > 0:21:50- I could just run around.
0:21:55 > 0:21:59- We're back in the town now, - in your home.
0:21:59 > 0:22:04- What three things would you save - if you had a fire in this house?
0:22:04 > 0:22:08- Well, I'd have to save my guitar.
0:22:09 > 0:22:11- This one. This is Cassie.
0:22:13 > 0:22:14- This is my favourite.
0:22:15 > 0:22:16- Is that her name?
0:22:16 > 0:22:19- Yes, after Cassie from Pobol Y Cwm.
0:22:21 > 0:22:23- This is the one I play all the time.
0:22:24 > 0:22:27- I write songs on this guitar.
0:22:27 > 0:22:30- We have over 20 guitars - in the house...
0:22:31 > 0:22:34- ..but you can only play - one at a time.
0:22:35 > 0:22:36- We have an understanding.
0:22:36 > 0:22:37- We have an understanding.- - An old friend.
0:22:37 > 0:22:39- Well, well! Cassie.
0:22:39 > 0:22:42- And the second thing?
0:22:42 > 0:22:46- Well, the second thing I'd save...
0:22:47 > 0:22:50- ..is Tad-cu's hat.
0:22:50 > 0:22:52- This is the hat.
0:22:54 > 0:22:56- I called him "Tugu".
0:22:56 > 0:22:58- "Tugu" for Tad-cu?
0:22:58 > 0:23:01- When I was young, - that's what we called him.
0:23:02 > 0:23:07- As you can see, - there's a hole in the hat.
0:23:07 > 0:23:11- Dad has tried to do something - with Scotch Tape.
0:23:12 > 0:23:13- It's hasn't helped really.
0:23:14 > 0:23:20- Dad wears the hat sometimes - and he looks like Tugu now.
0:23:20 > 0:23:25- We released a single - a couple of years ago.
0:23:25 > 0:23:30- In that song, Corner Of My Eye, - which I wrote about Tad-cu...
0:23:30 > 0:23:35- ..I say I think I can sometimes - see him out of the corner of my eye.
0:23:36 > 0:23:38- It's very important.
0:23:38 > 0:23:42- OK. There's a family of elephants - over there.
0:23:42 > 0:23:44- I take it that's your third thing.
0:23:45 > 0:23:48- They're the third thing I'd save.
0:23:48 > 0:23:52- Out of all the elephants - in the house, why these?
0:23:52 > 0:23:55- They're characters.
0:23:55 > 0:23:59- I've had the one at the end - for years...
0:23:59 > 0:24:02- ..and we found - the other two on eBay.
0:24:03 > 0:24:08- They're like a part of the family. - Like the guitars, they have names.
0:24:08 > 0:24:12- They come with us - if we're doing gigs...
0:24:13 > 0:24:17- ..going on holiday - or if we go off in the campervan.
0:24:17 > 0:24:19- They sit in the front.
0:24:20 > 0:24:22- Lowri, I've had a lot of fun.
0:24:22 > 0:24:24- Thank you very much.
0:24:24 > 0:24:25- Thank you very much.- - Thank you for singing.
0:24:26 > 0:24:27- Pleasure.
0:24:31 > 0:24:34- I've had a lovely time - in the company of Lowri and Lee.
0:24:35 > 0:24:37- Her voice is so melodious.
0:24:37 > 0:24:39- I could listen to her all day.
0:24:39 > 0:24:41- But it's time for me to go home.
0:24:41 > 0:24:44- See you next time when I'll be - visiting someone else's home.
0:24:45 > 0:24:46- Goodbye.
0:24:46 > 0:24:46- .
0:24:50 > 0:24:50- Subtitles
0:24:50 > 0:24:52- Subtitles- - Subtitles
0:25:01 > 0:25:05- This cookery series is inspired - by the land and seas of Wales.
0:25:06 > 0:25:07- The smell...
0:25:07 > 0:25:08- ..is fantastic.
0:25:09 > 0:25:13- From field to sand, - I'm on a culinary odyssey...
0:25:13 > 0:25:17- ..to find great food and people - who are passionate about it...
0:25:18 > 0:25:21- ..on dry land, - in the sea and in the kitchen.
0:25:22 > 0:25:26- In this programme, I'll use a duck, - chocolate and a blowtorch...
0:25:26 > 0:25:28- ..but not at the same time!
0:25:29 > 0:25:31- Welcome to Cegin Bryn Tir A Mor.
0:25:37 > 0:25:41- The first recipe is a great one to - put on the table for a family meal.
0:25:42 > 0:25:45- Roasted duck - with a yellow endive salad.
0:25:45 > 0:25:48- First, I'll prepare the duck.
0:25:48 > 0:25:53- Roasted Duck - With A Yellow Endive Salad
0:25:53 > 0:25:57- I'll start by cutting off - the parson's nose.
0:25:57 > 0:25:59- This is the duck's rump.
0:25:59 > 0:26:01- It's not nice to eat.
0:26:02 > 0:26:07- Next, I'll take my sharp knife - and score the duck's skin.
0:26:08 > 0:26:10- I'm scoring the skin...
0:26:12 > 0:26:16- ..because I want the fat to flow - out of the duck as it cooks.
0:26:20 > 0:26:21- Salt...
0:26:22 > 0:26:24- ..and black pepper.
0:26:24 > 0:26:26- Crushed, black peppercorns.
0:26:26 > 0:26:28- Mix it well.
0:26:30 > 0:26:35- I'll place the duck - on a rack in a roasting tin.
0:26:37 > 0:26:39- I don't want the duck - to sit in the fat.
0:26:41 > 0:26:43- On goes the salt and pepper.
0:26:44 > 0:26:45- Rub it in.
0:26:47 > 0:26:50- It goes into a 180 degree oven - for 20 minutes.
0:26:59 > 0:27:01- Whilst the duck's in the oven...
0:27:01 > 0:27:07- ..I'll show you how to prepare - Odette's Dressing.
0:27:09 > 0:27:14- In this jar, I have English mustard, - Dijon mustard, a shallot...
0:27:15 > 0:27:18- ..white pepper - and white wine vinegar.
0:27:18 > 0:27:22- I added salt and vegetable oil - to those ingredients...
0:27:23 > 0:27:25- ..and mixed it all up in a jar.
0:27:26 > 0:27:30- You must leave this dressing - for a minimum of 24 hours...
0:27:32 > 0:27:36- ..then blend it - to get it perfectly smooth.
0:27:38 > 0:27:41- Mix it really well - for three to four minutes.
0:27:54 > 0:27:55- Pour it through a sieve.
0:27:57 > 0:27:59- It's now nice and smooth.
0:28:01 > 0:28:05- The dressing's ready and the duck - has had 20 minutes in the oven...
0:28:06 > 0:28:07- ..at 180 degrees.
0:28:11 > 0:28:15- Next, I'll turn down the heat - to 140 degrees.
0:28:17 > 0:28:20- I'll pour all the fat - out of the tin.
0:28:23 > 0:28:27- The duck goes back in the oven - for 75 minutes at 140 degrees...
0:28:27 > 0:28:33- ..then you turn up the heat again - to 180 and cook it for 20 minutes...
0:28:33 > 0:28:35- ..before you serve it.
0:28:48 > 0:28:53- The duck has been cooking for - 75 minutes at a low temperature.
0:28:53 > 0:28:59- It's time to turn the heat - back up again to 180 degrees.
0:28:59 > 0:29:01- This is the final step.
0:29:02 > 0:29:06- Add coriander seeds to some honey.
0:29:15 > 0:29:17- Spoon the honey over the duck.
0:29:20 > 0:29:22- It needs another 20 minutes...
0:29:22 > 0:29:27- ..but take it out after ten minutes - and baste the duck with the honey.
0:29:27 > 0:29:31- Cook it for another ten minutes - and it'll be ready.
0:29:37 > 0:29:41- At the last minute, - pour the dressing over the endive.
0:29:42 > 0:29:43- It's ready to be served.
0:29:48 > 0:29:49- The smell...
0:29:50 > 0:29:51- ..is fantastic.
0:30:12 > 0:30:17- This week, I return to my open-air - kitchen on the Lleyn coast...
0:30:17 > 0:30:21- ..to cook traditional food - in a contemporary way.
0:30:23 > 0:30:29- Brown Trout, - Oyster Mayonnaise & Gem Lettuce
0:30:29 > 0:30:33- The next recipe is brown trout - and oyster mayonnaise.
0:30:33 > 0:30:36- First, I'll make the mayonnaise.
0:30:36 > 0:30:39- You use eggs - in ordinary mayonnaise...
0:30:39 > 0:30:41- ..but I'm going to use oysters.
0:30:41 > 0:30:45- Prise open the shell, - using a shucking knife.
0:30:46 > 0:30:47- In it goes.
0:30:48 > 0:30:50- Remove the lid...
0:30:50 > 0:30:55- ..but it's important - to keep all that liquid inside.
0:31:01 > 0:31:04- Add one egg yolk...
0:31:07 > 0:31:10- ..and some vegetable oil.
0:31:10 > 0:31:13- Blitz it with a hand blender.
0:31:19 > 0:31:24- Add the oil slowly as you would if - you were making ordinary mayonnaise.
0:31:31 > 0:31:36- You end up with this - - oyster mayonnaise.
0:31:40 > 0:31:43- It's ready, so I'll set it aside.
0:31:46 > 0:31:50- I'll cook the brown trout, - using a blowtorch...
0:31:50 > 0:31:54- ..and I'll serve it - with a gem lettuce.
0:31:55 > 0:31:57- Cut the lettuce in half.
0:32:01 > 0:32:05- Add salt and drizzle - with a little rapeseed oil.
0:32:06 > 0:32:10- Drizzle a little rapeseed oil - over the fish.
0:32:10 > 0:32:16- Next, use a blowtorch - to cook the brown trout.
0:32:17 > 0:32:21- You can use a grill, - but this is a little bit different.
0:32:21 > 0:32:26- You can direct the heat - to the exact spot you want it...
0:32:26 > 0:32:29- ..and the skin goes nice and crispy.
0:32:32 > 0:32:37- It's important to make sure you cook - the fish until it's charred...
0:32:37 > 0:32:40- ..and to do that on a metal tray.
0:32:40 > 0:32:46- The heat spreads across the tray - and cooks the fish from below too.
0:32:54 > 0:32:58- Do the same thing - with the gem lettuce.
0:32:59 > 0:33:03- Blowtorch the lettuce - until it's a little blackened.
0:33:04 > 0:33:06- This transforms its flavour.
0:33:11 > 0:33:13- Make sure the fish is charred.
0:33:15 > 0:33:17- It's ready.
0:33:18 > 0:33:20- Add the lettuce.
0:33:22 > 0:33:25- Add lemon juice - to the mayonnaise.
0:33:31 > 0:33:34- Add lemon juice to the fish too.
0:33:36 > 0:33:37- Salt.
0:33:39 > 0:33:40- There we are.
0:33:44 > 0:33:48- Brown trout and oyster mayonnaise.
0:34:02 > 0:34:02- .
0:34:10 > 0:34:10- Subtitles
0:34:10 > 0:34:12- Subtitles- - Subtitles
0:34:15 > 0:34:19- Chocolate Mousse & Pear
0:34:20 > 0:34:23- The next recipe - is chocolate mousse and pear.
0:34:23 > 0:34:25- It's a classic combination.
0:34:26 > 0:34:32- I'll make chocolate crumb - to add texture.
0:34:32 > 0:34:34- Melt some butter in a pan.
0:34:35 > 0:34:38- Put flour in a bowl.
0:34:40 > 0:34:42- Add some cocoa powder...
0:34:43 > 0:34:45- ..some ground almonds...
0:34:46 > 0:34:47- ..and a pinch of salt.
0:34:49 > 0:34:51- I also need some sugar.
0:34:52 > 0:34:53- Add it to the mixture...
0:34:54 > 0:34:56- ..then in goes the butter.
0:35:01 > 0:35:03- Mix it well.
0:35:04 > 0:35:06- It's ready now.
0:35:06 > 0:35:10- It's similar to crumble crumbs - but it includes cocoa and salt.
0:35:12 > 0:35:13- Bake for 15 minutes.
0:35:15 > 0:35:19- While the chocolate crumb cooks, - I'll prepare the chocolate mousse.
0:35:20 > 0:35:25- First, melt the chocolate in a bowl - placed over a pan of warm water.
0:35:26 > 0:35:29- It's vital that the water - doesn't touch the bowl.
0:35:30 > 0:35:36- If the water did touch the bowl, - the chocolate could burn.
0:35:37 > 0:35:42- Whilst the chocolate melts, - I'll put three egg yolks in a bowl.
0:35:44 > 0:35:46- Add some caster sugar.
0:35:50 > 0:35:51- Whisk it really well.
0:35:52 > 0:35:58- We want the egg yolks - and sugar mixture to double in size.
0:36:05 > 0:36:07- The chocolate is nearly ready.
0:36:07 > 0:36:09- The next step is to whip the cream.
0:36:10 > 0:36:11- This is double cream.
0:36:16 > 0:36:20- It's important - not to whip the cream too much.
0:36:21 > 0:36:23- We want it to form soft peaks.
0:36:23 > 0:36:25- The cream holds its shape.
0:36:25 > 0:36:29- The cream is ready - and so is the chocolate crumb.
0:36:35 > 0:36:36- That's ready.
0:36:38 > 0:36:41- The egg yolk mixture is ready too.
0:36:41 > 0:36:47- First, pour the melted chocolate - onto the whisked egg yolks.
0:36:51 > 0:36:53- Fold it into the egg yolks.
0:36:53 > 0:36:56- Preserve the air - that's in the egg yolks.
0:36:58 > 0:36:59- In goes the cream.
0:37:02 > 0:37:07- Fold it in carefully, keeping - as much air in there as you can.
0:37:08 > 0:37:11- Never put this chocolate mousse - in the fridge.
0:37:11 > 0:37:14- It will make the mousse - cold and heavy.
0:37:15 > 0:37:20- Next, I'll caramelize a pear...
0:37:20 > 0:37:22- ..using a blowtorch.
0:37:24 > 0:37:26- Cut the pear in half.
0:37:28 > 0:37:32- Trim the underside of the pear, - so it sits neatly.
0:37:35 > 0:37:36- I'm using icing sugar.
0:37:39 > 0:37:41- It's important to do this quickly.
0:37:42 > 0:37:46- We want to keep the pear raw - but we also want to caramelize it.
0:37:47 > 0:37:52- That's why - it's important to do this quickly.
0:38:00 > 0:38:01- There we are. It's ready.
0:38:02 > 0:38:05- Now for the part I enjoy.
0:38:06 > 0:38:07- Plating up.
0:38:13 > 0:38:16- Place the pear on one side.
0:38:23 > 0:38:25- For the finishing touch...
0:38:27 > 0:38:30- ..sprinkle salt on the mousse.
0:38:30 > 0:38:32- There you have it.
0:38:37 > 0:38:42- For more information, - see the website or write to us.
0:39:03 > 0:39:06- Sometimes, - I come down to the sea to sail...
0:39:06 > 0:39:10- ..but today, I'm here to forage - and to cook in a frying pan.
0:39:18 > 0:39:22- Dafydd Morse - is a maths teacher by profession...
0:39:22 > 0:39:26- ..but in his spare time, - he forages for ingredients.
0:39:26 > 0:39:30- Llantwit Major beach - is an ideal place for that.
0:39:30 > 0:39:33- Dafydd, what sparked - your love of foraging?
0:39:34 > 0:39:36- How long have you been doing it?
0:39:36 > 0:39:39- I've been doing it - for around six years.
0:39:40 > 0:39:44- It started with a desire - to live a simpler life.
0:39:44 > 0:39:46- OK.
0:39:46 > 0:39:48- I wanted to be self-sufficient.
0:39:49 > 0:39:52- I thought I could grow - some of my own food and forage too.
0:39:53 > 0:39:56- I started to cook more - and bake my own bread.
0:39:57 > 0:40:01- My wife says I'm not capable - of going for a normal walk.
0:40:02 > 0:40:04- My eyes always dart here and there.
0:40:04 > 0:40:06- You're always on the lookout.
0:40:07 > 0:40:10- Yes, I'm always - looking for something edible.
0:40:11 > 0:40:14- What do you do with what you forage?
0:40:14 > 0:40:16- Do you cook it, sell it or share it?
0:40:16 > 0:40:19- What happens to the food you find?
0:40:19 > 0:40:23- I cook whatever I can myself.
0:40:25 > 0:40:30- I preserve anything I can - to eat over the winter.
0:40:30 > 0:40:33- I pickle things like rock samphire.
0:40:34 > 0:40:37- I make jams, jellies and sauces.
0:40:38 > 0:40:40- I also make some drinks.
0:40:40 > 0:40:42- I make a lot of wine.
0:40:43 > 0:40:46- Will we find a lot of things today?
0:40:46 > 0:40:47- Will we find a lot of things today?- - I hope we find quite a lot.
0:40:48 > 0:40:53- I'm looking forward to finding - sea beet and rock samphire.
0:41:02 > 0:41:05- Dafydd, what's this stuff - called in Welsh?
0:41:05 > 0:41:06- Corn carw'r mor.
0:41:06 > 0:41:08- Corn carw'r mor.- - Rock samphire in English.
0:41:09 > 0:41:11- Corn carw'r mor means sea antlers.
0:41:11 > 0:41:15- You can see how it got that name. - It looks like antlers.
0:41:15 > 0:41:18- It's tasty too, though a bit salty.
0:41:18 > 0:41:20- It's tasty too, though a bit salty.- - Yes.
0:41:20 > 0:41:24- I've seen the flavour described - as carrots and kerosene in one!
0:41:25 > 0:41:28- I know you use it - in your restaurant...
0:41:28 > 0:41:33- ..but I haven't seen sea samphire - on the menu anywhere else.
0:41:33 > 0:41:36- One of the reasons - I love to forage...
0:41:36 > 0:41:40- ..is I get to taste flavours - I wouldn't otherwise encounter.
0:41:40 > 0:41:42- This is pungent.
0:41:42 > 0:41:45- Two or three sprigs - is enough on any plate.
0:41:55 > 0:41:58- There are three types - of edible seaweed.
0:41:59 > 0:42:02- I don't know much about seaweed.
0:42:02 > 0:42:06- Can you explain what it is - and how you know if it's edible?
0:42:06 > 0:42:10- In general terms, - there are three types of seaweed.
0:42:10 > 0:42:12- Green, brown and purple.
0:42:14 > 0:42:18- The green seaweed is the easiest - to recognize and to cook.
0:42:18 > 0:42:21- You can eat - any type of green seaweed.
0:42:21 > 0:42:23- So green seaweed is edible. OK.
0:42:24 > 0:42:26- It's tasty and easy to prepare.
0:42:29 > 0:42:31- Scissors are handy for this.
0:42:35 > 0:42:37- That's plenty.
0:42:42 > 0:42:46- Dafydd, between the beach and - the car park, we've found sea beet.
0:42:47 > 0:42:49- Sea beet. Yes.
0:42:49 > 0:42:50- It's pretty thick.
0:42:51 > 0:42:56- Yes, and you can see - that the leaves are a bit rubbery.
0:42:58 > 0:42:59- It's not great raw.
0:42:59 > 0:43:03- No, but it's really tasty - when it's cooked.
0:43:04 > 0:43:07- This is sea purslane.
0:43:08 > 0:43:10- Eurllys penfelyn in Welsh.
0:43:11 > 0:43:13- I'll pick this.
0:43:13 > 0:43:14- I want to cook it later.
0:43:15 > 0:43:16- Are we allowed to pick it?
0:43:17 > 0:43:20- Yes - we're allowed to pick - the four Fs.
0:43:20 > 0:43:26- Fruit, foliage, flowers and fungi.
0:43:26 > 0:43:29- So it doesn't matter where it grows, - you can pick it.
0:43:29 > 0:43:34- As long as it isn't on a - Site Of Special Scientific Interest.
0:43:34 > 0:43:36- Or on private land, obviously.
0:43:50 > 0:43:55- There are certainly a lot of things - which will kill you if you eat them.
0:43:55 > 0:44:00- We walked past some hemlock today - and that will definitely kill you.
0:44:01 > 0:44:04- Socrates used it to commit suicide.
0:44:04 > 0:44:07- Socrates used it to commit suicide.- - Steer clear of hemlock.
0:44:15 > 0:44:21- I hope I'll manage to cook halibut - with the vegetables we collected.
0:44:21 > 0:44:24- The wind's blowing - and I'm sure the tide's coming in!
0:44:25 > 0:44:29- I'll poach the halibut - with the vegetables.
0:44:30 > 0:44:35- Put some white wine in a pan - and hope it comes to the boil.
0:44:35 > 0:44:39- I need it to boil - to get rid of the alcohol...
0:44:39 > 0:44:41- ..but keep the wine's flavour.
0:44:42 > 0:44:45- While the wine comes to the boil...
0:44:47 > 0:44:53- ..these are the vegetables - we collected this morning.
0:44:54 > 0:44:57- I washed them thoroughly - to get rid of all the sand.
0:44:58 > 0:45:01- This seaweed is used - to make laver bread.
0:45:01 > 0:45:05- But I'll add this to the white wine.
0:45:07 > 0:45:12- I want to extract the flavours. - I won't serve it.
0:45:13 > 0:45:15- The wine's coming to the boil.
0:45:16 > 0:45:19- Hopefully, - the alcohol has evaporated.
0:45:21 > 0:45:22- Add salt...
0:45:24 > 0:45:26- ..and a dollop of butter.
0:45:28 > 0:45:31- Add water to make sure - the flavours aren't too strong.
0:45:32 > 0:45:35- In a way, - I'm making seaweed stock.
0:45:35 > 0:45:38- Out comes the seaweed.
0:45:40 > 0:45:41- In goes the fish.
0:45:44 > 0:45:45- What's sea beet in Welsh?
0:45:45 > 0:45:47- What's sea beet in Welsh?- - Betys y mor.
0:45:49 > 0:45:52- Add seaweed - this is sea lettuce.
0:45:54 > 0:45:55- In it goes.
0:45:56 > 0:45:58- It's just coming to the boil.
0:45:59 > 0:46:01- It's important - to cook the fish slowly.
0:46:02 > 0:46:04- Add the rock samphire.
0:46:04 > 0:46:06- Add the rock samphire.- - Corn carw'r mor.
0:46:07 > 0:46:09- Finally...
0:46:11 > 0:46:14- ..I'll add some sea purslane leaves.
0:46:16 > 0:46:18- Make sure everything's cooking.
0:46:18 > 0:46:23- So spooning liquid over the fish - helps it cook.
0:46:24 > 0:46:28- Yes. The heat comes from below - but you need heat from above too.
0:46:30 > 0:46:34- For the final touch, - I'll add some rapeseed oil.
0:46:35 > 0:46:38- It introduces - a new colour to the dish.
0:46:40 > 0:46:43- Taste it. It's hot, mind you.
0:46:45 > 0:46:48- It just flakes off.
0:46:49 > 0:46:54- It's important not to overcook fish - or you lose the flavour.
0:46:57 > 0:47:00- It's like being in a restaurant.
0:47:00 > 0:47:01- It's like being in a restaurant.- - A restaurant on a beach!
0:47:03 > 0:47:05- The best thing I've eaten today.
0:47:05 > 0:47:07- The best thing I've eaten today.- - The only thing you've eaten!
0:47:07 > 0:47:10- You've taught me - a lot today, Dafydd.
0:47:11 > 0:47:16- I knew about one or two things - but you taught me about seaweed.
0:47:17 > 0:47:19- And you taught me how to cook it.
0:47:19 > 0:47:23- It's tricky to cook on a beach - but the flavour is there.
0:47:55 > 0:47:57- S4C Subtitles by Testun Cyf.
0:47:58 > 0:47:58- .