Sun, 05 Mar 2017 12:15 Dal Ati

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-Hello and welcome to Newport,

-Pembrokeshire.

-I'm going to be spending the day...

-..with a person

-who was born and bred here.

-Come with me to find out who lives

-in the middle of this terrace.

-For help to follow the programme,

-use the website...

-..and the Dal Ati app.

-There are musical instruments

-everywhere in this house.

-Some real ones and some fake ones,

-like this cushion!

-There are music notes on the lamp

-even.

-This person likes music.

-There are many pictures of the area

-on the wall.

-So the local area is

-obviously important to this person.

-Here's a picture

-of the Pentre Ifan burial chamber...

-..which is about three miles

-from here.

-I've found a pair of cowboy boots.

-What do you associate these with?

-Country singing. Yee-hah!

-Do you know this young farmer?

-I don't think it'll help you much

-because she's changed a lot.

-Singer Lowri Evans lives

-in this house with her partner Lee.

-She's famous

-for her country music...

-..and she's busy performing

-across Wales and England.

-Her new best of CD

-is released in the spring.

-Here's a clip.

-# I can't believe

-you turned up out of the blue

-# Da-da-da, ba-ba-ba-ba

-# Do-do-do-do

-# I can't believe, I can't believe

-# Out of the blue #

-Thank you for the invitation

-to come here.

-I don't need an excuse to come

-to Pembrokeshire. It's nice.

-Everyone knows you for your singing.

-Where did it start?

-Well, here in Newport.

-I went to the primary school

-around the corner.

-The primary school

-had a fantastic choir.

-When I was seven,

-I started to have singing lessons...

-..with Marilyn Lewis

-from Maenclochog.

-The choir won everything

-at eisteddfods.

-Music has played a big part in my

-life for as long as I can remember.

-You and your partner work together.

-You're both musicians.

-How does that work?

-Well, it works most of the time!

-It's a big advantage.

-We're a couple, we live together

-and we're in the same business.

-If we need to practise,

-I know where to find him.

-At the end of the day,

-we both want the same thing.

-We want a career in music,

-to do it full time.

-There's so much to do.

-We share the work

-between the two of us.

-How do you go about

-composing and writing the songs?

-Well, it comes and goes.

-Sometimes,

-I have a spurt of writing.

-Lee and I don't write together.

-I usually go off to a corner

-by myself.

-I think Lee and I are too close,

-really.

-Maybe I'm too nasty to him...

-..so it's better that he stays away

-from me when I'm composing.

-"Darling, I'm being creative.

-Go away!"

-I get a lot of ideas

-and I record them on the phone.

-I might not do anything with them

-for a while.

-I work on them

-and I take the ideas to Lee.

-He then plays the guitar with me.

-Recently, I've been writing

-with other people.

-It's something new for me.

-I didn't usually do it.

-But it's been

-a fantastic experience.

-I think it's a lot better writing

-with people than being by myself.

-OK. Tell me about the house.

-How long have you been here?

-It's a new house for us.

-It's the first house either of us

-has bought. We bought it together.

-We've been here almost a year,

-so not a long time.

-One of our dreams

-was to buy a house in Newport.

-Whoever's been here can see

-it's a nice place...

-..but it's quite expensive.

-The houses

-are very expensive to buy.

-Here's where I'm happy, in Newport.

-It's close to the house

-where you were brought up.

-I'm keeping an eye on Mam and Dad!

-They're just up the road.

-I have friends here.

-One of the things I like best...

-..is I have to leave the house

-half an hour before you need to...

-..because you'll be stopped

-by people you know.

-Now we've finished our cuppas,

-can we have a look around the house?

-We can have a look at what's here.

-You come in through the front door

-to the kitchen.

-Is work about to be done

-in the kitchen?

-Yes. We're going to renovate

-the kitchen.

-We're going to remove the wallpaper.

-As you can see, we've had some fun

-writing on the wall.

-The wallpaper will come off.

-We're going to have a new worktop,

-new cupboard doors...

-..and maybe a new cooker.

-It won't be brand new.

-We'll upcycle a few things.

-It takes time when you move in.

-It does. We've been thinking

-about it for a while.

-It'll be a few months yet.

-So you go from the kitchen

-into the dining room.

-Music is very obvious here.

-A treble clef and a picture

-of you and Lee singing.

-Where was that taken?

-Where was that taken?

-

-Parrog.

-We did a programme called Y Sipsiwn

-with Shan Cothi a few years ago.

-We sang in Parrog.

-It's a lovely photo.

-We do eat here...

-..but it's more of a music room

-than a dining room.

-The piano is here.

-I compose on it.

-I got these photographs from Lee

-for Christmas.

-They're album covers for some

-of the albums we've released.

-This is a music corner.

-Right, let's go into the lounge.

-The lounge is more or less

-part of the same room.

-One goes into the other.

-I think someone likes elephants -

-they're everywhere here!

-They are. I love elephants

-and people keep buying me more.

-I've said

-that there are enough in the house.

-At Christmas time or on my birthday,

-I get more.

-I had a couple this Christmas

-so I'm not sure where they'll go.

-Stop! She has enough!

-Stop! She has enough!

-

-I have enough.

-It's OK if someone wants to send me

-an elephant, not a real one.

-Have you seen one close up,

-ridden one or been on safari?

-Well, I went to Thailand

-four years ago.

-I went to a sanctuary

-which rescues elephants.

-It was fantastic.

-I fed them and poured water

-over them down by the river.

-That was a very special day.

-I like the long trunks!

-Great. Let's take a look upstairs.

-Up here?

-Hello? Hiya, Lee. Alright?

-Hello? Hiya, Lee. Alright?

-

-Good, thanks.

-Busy?

-Very.

-He's got a knack for looking busy!

-He's got a knack for looking busy!

-

-He knows how to look busy.

-Very good.

-So, this is the studio.

-Do you both work here together?

-Well, the studio

-is usually Lee's room.

-If we want to record something,

-I come in and we record here.

-How is it

-living and working together?

-You can tell me the truth.

-It's great!

-Good training.

-He gave the correct answer.

-The important question is, who uses

-that bit of kit, the ironing board?

-Lee. Of course. Modern man.

-The iron's over there.

-There's no time to do the ironing.

-There's no time to do the ironing.

-

-No, there's no time.

-I'll leave you to get on

-with your work. Thank you, Lee.

-Through to my office.

-Through to my office.

-

-It's tidy in here.

-It's quite tidy, yes.

-I'd say you like to be organized.

-Are you organized?

-I try to be organized.

-There's so much work involved

-with the new album released in May.

-We need a plan of action.

-I started this before Christmas.

-There's so much to do...

-..so I thought

-I'd wrote everything down...

-..and make sure that Lee and I look

-at what exactly needs to be done.

-As you can see...

-You do everything yourselves.

-Recording, crowdfunding,

-distribution, duplication...

-..the tour, everything.

-Everything.

-We have our own label so we release

-the music on that - Shimi Records.

-We do all the work -

-recording, arranging the gigs...

-..sending the albums out

-to magazines, online reviewers...

-..and to radio stations...

-..in order to try and secure

-sessions and airplay for our songs.

-It's a lot of work.

-It's a lot of work.

-

-A lot of work.

-It's very different

-to composing and singing.

-Well, it is.

-Unfortunately...

-..I spend a lot more time

-doing this...

-..than playing.

-I'd say that 80% of my time

-is spent on admin - my work here.

-Only 20% of my time

-is spent composing or playing.

-At the end of the day...

-..we're both so lucky

-that this is our job.

-We enjoy it.

-It's not like going into the office,

-working all day and not enjoying it.

-We do. We enjoy the music.

-We get to play gigs,

-do summer festivals...

-..and do sessions

-for radio and television.

-So, yes, we are lucky.

-We've had a nice time in the house.

-After the break,

-we go for a wander around the area.

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-# The one I love lives far away

-# Across the silver sea

-# And I am longing for the day

-# When she comes back to me

-# Riches are vain and inconstant

-# Beauty will wither and wane

-# But love so pure will aye endure

-# While our two hearts remain

-# The fairest path I ever walked

-# Was when I chose my mate

-# And seas will boil

-and fires will freeze

-# Before I rue that fate

-# Riches are vain and inconstant

-# Beauty will wither and wane

-# But love so pure will aye endure

-# While our two hearts remain

-# My love lives far across the sea

-# How sad it was to part

-# The ground she walks

-is divine to me

-# To my poor aching heart

-# Riches are vain and inconstant

-# Beauty will wither and wane

-# But love so pure will aye endure

-# While our two hearts remain

-# While our

-# Two hearts

-# Remain #

-This is a nice spot, isn't it?

-Yes, in the summer,

-when the sun's out!

-It's a bit chilly.

-We've been brought up by the sea,

-so we're tough.

-We're fine here.

-Why country and folk singing?

-Did you choose that type of music?

-Did you have influences?

-I think...

-It happened over time.

-I sang in eisteddfods

-when I was younger...

-..and then did jazz and pop music

-when I went to college.

-After coming back to Wales

-having lived in Newcastle...

-..I started singing in Welsh again.

-Country singing

-and singing blues songs suit me.

-I don't mind.

-It keeps things fresh

-to do something different...

-..and to try new music genres.

-The next album,

-not the best of, but the new one...

-..I think will be more jazzy.

-It's something I've wanted to do

-for a while.

-Let's go somewhere to warm up.

-Shall we go to your childhood home?

-Why not? Mam will have the kettle on

-so we can have a cuppa.

-Hello. How are you, Mam?

-Hello! Are you OK?

-Give me a kiss.

-Let's go in.

-This is where you were brought up,

-Lowri.

-Olwen, you're Mam.

-You're responsible for her.

-It's her fault!

-It's her fault!

-

-I think so!

-Are you or your husband musical?

-Does she get it from you?

-Not from my husband, from me.

-I sang at eisteddfods.

-She played the piano.

-I sang a lot.

-So the talent comes from Mam.

-So the talent comes from Mam.

-

-She keeps telling me that.

-I'd never do solos on the stage.

-I'd get too nervous.

-I sang duets.

-Having someone else by your side

-made you feel safe.

-Tell me about the area.

-Where exactly are we now?

-We're not far from Newport.

-It's a mile and a half away.

-We're below Carningli, the mountain.

-That's the mountain in your song,

-Merch y Myny.

-Yes. Cilgwyn is the name

-for these parts.

-Sit, Badge.

-Hello.

-On the way to Cwm Gwaun.

-The mountain is there,

-the Preseli is behind us...

-..and what's behind us,

-Newcastle Emlyn?

-In the distance.

-How much Welsh is in the area?

-How much Welsh is in the area?

-

-Quite a bit but not much.

-No.

-Pembrokeshire almost splits in two

-in terms of the Welsh language.

-There's a lot of Welsh

-in the northern part.

-We're close to Ceredigion here.

-Cardigan is 20 minutes up the road.

-There's a lot of Welsh

-spoken in Cardigan.

-But southern Pembrokeshire

-is different.

-You have the Landsker Line.

-As you said,

-the county's split in two.

-Welsh in spoken in this part...

-..but southern Pembrokeshire

-is known as Little England.

-We think the standard of our Welsh

-isn't good enough, but it is.

-It's the local dialect.

-We may use English words...

-We may use English words...

-

-I use a lot of English words.

-I don't know why.

-I don't know why.

-

-We're all the same.

-We're all guilty of that...

-..because we live next door

-to a dominant language.

-You're right.

-What keeps you busy here?

-I see Mam almost every day.

-I go down to say hello.

-I go down to say hello.

-

-She's a coffee drinker.

-She goes to the cafes every day.

-I'd heard that you sit

-outside the cafes every day.

-I don't want to sit in the house

-all day, so I go out.

-I walk him sometimes.

-The dog, Badger.

-The dog, Badger.

-

-Badger looks happy.

-Are you sleeping? Good boy.

-Pembrokeshire Welsh is very special.

-There are unique words

-and you have the accent too.

-I'd say "oes" neu "oedd" for yes

-and you'd say...

-"Wes."

-"Wes."

-

-But I don't.

-I still have

-a Carmarthenshire accent.

-You were raised in Carmarthenshire

-and your accent hasn't changed.

-The children have a local accent. I

-sometimes say "wes", but not often.

-Though Newport isn't a large town...

-..I feel lucky that I've been raised

-away from the town.

-I just ran around the place, up

-the mountain, went on the "cwed"...

-Cwed - that's another word.

-Cwed - that's another word.

-

-Cwed - quad?

-Trees.

-I thought it meant quad!

-I thought it meant quad!

-

-No, no.

-Coed - cwed.

-Coed - cwed.

-

-That's a Pembrokeshire word.

-We say "coed".

-It was safe.

-I could just run around.

-We're back in the town now,

-in your home.

-What three things would you save

-if you had a fire in this house?

-Well, I'd have to save my guitar.

-This one. This is Cassie.

-This is my favourite.

-Is that her name?

-Yes, after Cassie from Pobol Y Cwm.

-This is the one I play all the time.

-I write songs on this guitar.

-We have over 20 guitars

-in the house...

-..but you can only play

-one at a time.

-We have an understanding.

-We have an understanding.

-

-An old friend.

-Well, well! Cassie.

-And the second thing?

-Well, the second thing I'd save...

-..is Tad-cu's hat.

-This is the hat.

-I called him "Tugu".

-"Tugu" for Tad-cu?

-When I was young,

-that's what we called him.

-As you can see,

-there's a hole in the hat.

-Dad has tried to do something

-with Scotch Tape.

-It's hasn't helped really.

-Dad wears the hat sometimes

-and he looks like Tugu now.

-We released a single

-a couple of years ago.

-In that song, Corner Of My Eye,

-which I wrote about Tad-cu...

-..I say I think I can sometimes

-see him out of the corner of my eye.

-It's very important.

-OK. There's a family of elephants

-over there.

-I take it that's your third thing.

-They're the third thing I'd save.

-Out of all the elephants

-in the house, why these?

-They're characters.

-I've had the one at the end

-for years...

-..and we found

-the other two on eBay.

-They're like a part of the family.

-Like the guitars, they have names.

-They come with us

-if we're doing gigs...

-..going on holiday

-or if we go off in the campervan.

-They sit in the front.

-Lowri, I've had a lot of fun.

-Thank you very much.

-Thank you very much.

-

-Thank you for singing.

-Pleasure.

-I've had a lovely time

-in the company of Lowri and Lee.

-Her voice is so melodious.

-I could listen to her all day.

-But it's time for me to go home.

-See you next time when I'll be

-visiting someone else's home.

-Goodbye.

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-This cookery series is inspired

-by the land and seas of Wales.

-The smell...

-..is fantastic.

-From field to sand,

-I'm on a culinary odyssey...

-..to find great food and people

-who are passionate about it...

-..on dry land,

-in the sea and in the kitchen.

-In this programme, I'll use a duck,

-chocolate and a blowtorch...

-..but not at the same time!

-Welcome to Cegin Bryn Tir A Mor.

-The first recipe is a great one to

-put on the table for a family meal.

-Roasted duck

-with a yellow endive salad.

-First, I'll prepare the duck.

-Roasted Duck

-With A Yellow Endive Salad

-I'll start by cutting off

-the parson's nose.

-This is the duck's rump.

-It's not nice to eat.

-Next, I'll take my sharp knife

-and score the duck's skin.

-I'm scoring the skin...

-..because I want the fat to flow

-out of the duck as it cooks.

-Salt...

-..and black pepper.

-Crushed, black peppercorns.

-Mix it well.

-I'll place the duck

-on a rack in a roasting tin.

-I don't want the duck

-to sit in the fat.

-On goes the salt and pepper.

-Rub it in.

-It goes into a 180 degree oven

-for 20 minutes.

-Whilst the duck's in the oven...

-..I'll show you how to prepare

-Odette's Dressing.

-In this jar, I have English mustard,

-Dijon mustard, a shallot...

-..white pepper

-and white wine vinegar.

-I added salt and vegetable oil

-to those ingredients...

-..and mixed it all up in a jar.

-You must leave this dressing

-for a minimum of 24 hours...

-..then blend it

-to get it perfectly smooth.

-Mix it really well

-for three to four minutes.

-Pour it through a sieve.

-It's now nice and smooth.

-The dressing's ready and the duck

-has had 20 minutes in the oven...

-..at 180 degrees.

-Next, I'll turn down the heat

-to 140 degrees.

-I'll pour all the fat

-out of the tin.

-The duck goes back in the oven

-for 75 minutes at 140 degrees...

-..then you turn up the heat again

-to 180 and cook it for 20 minutes...

-..before you serve it.

-The duck has been cooking for

-75 minutes at a low temperature.

-It's time to turn the heat

-back up again to 180 degrees.

-This is the final step.

-Add coriander seeds to some honey.

-Spoon the honey over the duck.

-It needs another 20 minutes...

-..but take it out after ten minutes

-and baste the duck with the honey.

-Cook it for another ten minutes

-and it'll be ready.

-At the last minute,

-pour the dressing over the endive.

-It's ready to be served.

-The smell...

-..is fantastic.

-This week, I return to my open-air

-kitchen on the Lleyn coast...

-..to cook traditional food

-in a contemporary way.

-Brown Trout,

-Oyster Mayonnaise & Gem Lettuce

-The next recipe is brown trout

-and oyster mayonnaise.

-First, I'll make the mayonnaise.

-You use eggs

-in ordinary mayonnaise...

-..but I'm going to use oysters.

-Prise open the shell,

-using a shucking knife.

-In it goes.

-Remove the lid...

-..but it's important

-to keep all that liquid inside.

-Add one egg yolk...

-..and some vegetable oil.

-Blitz it with a hand blender.

-Add the oil slowly as you would if

-you were making ordinary mayonnaise.

-You end up with this -

-oyster mayonnaise.

-It's ready, so I'll set it aside.

-I'll cook the brown trout,

-using a blowtorch...

-..and I'll serve it

-with a gem lettuce.

-Cut the lettuce in half.

-Add salt and drizzle

-with a little rapeseed oil.

-Drizzle a little rapeseed oil

-over the fish.

-Next, use a blowtorch

-to cook the brown trout.

-You can use a grill,

-but this is a little bit different.

-You can direct the heat

-to the exact spot you want it...

-..and the skin goes nice and crispy.

-It's important to make sure you cook

-the fish until it's charred...

-..and to do that on a metal tray.

-The heat spreads across the tray

-and cooks the fish from below too.

-Do the same thing

-with the gem lettuce.

-Blowtorch the lettuce

-until it's a little blackened.

-This transforms its flavour.

-Make sure the fish is charred.

-It's ready.

-Add the lettuce.

-Add lemon juice

-to the mayonnaise.

-Add lemon juice to the fish too.

-Salt.

-There we are.

-Brown trout and oyster mayonnaise.

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-Chocolate Mousse & Pear

-The next recipe

-is chocolate mousse and pear.

-It's a classic combination.

-I'll make chocolate crumb

-to add texture.

-Melt some butter in a pan.

-Put flour in a bowl.

-Add some cocoa powder...

-..some ground almonds...

-..and a pinch of salt.

-I also need some sugar.

-Add it to the mixture...

-..then in goes the butter.

-Mix it well.

-It's ready now.

-It's similar to crumble crumbs

-but it includes cocoa and salt.

-Bake for 15 minutes.

-While the chocolate crumb cooks,

-I'll prepare the chocolate mousse.

-First, melt the chocolate in a bowl

-placed over a pan of warm water.

-It's vital that the water

-doesn't touch the bowl.

-If the water did touch the bowl,

-the chocolate could burn.

-Whilst the chocolate melts,

-I'll put three egg yolks in a bowl.

-Add some caster sugar.

-Whisk it really well.

-We want the egg yolks

-and sugar mixture to double in size.

-The chocolate is nearly ready.

-The next step is to whip the cream.

-This is double cream.

-It's important

-not to whip the cream too much.

-We want it to form soft peaks.

-The cream holds its shape.

-The cream is ready

-and so is the chocolate crumb.

-That's ready.

-The egg yolk mixture is ready too.

-First, pour the melted chocolate

-onto the whisked egg yolks.

-Fold it into the egg yolks.

-Preserve the air

-that's in the egg yolks.

-In goes the cream.

-Fold it in carefully, keeping

-as much air in there as you can.

-Never put this chocolate mousse

-in the fridge.

-It will make the mousse

-cold and heavy.

-Next, I'll caramelize a pear...

-..using a blowtorch.

-Cut the pear in half.

-Trim the underside of the pear,

-so it sits neatly.

-I'm using icing sugar.

-It's important to do this quickly.

-We want to keep the pear raw

-but we also want to caramelize it.

-That's why

-it's important to do this quickly.

-There we are. It's ready.

-Now for the part I enjoy.

-Plating up.

-Place the pear on one side.

-For the finishing touch...

-..sprinkle salt on the mousse.

-There you have it.

-For more information,

-see the website or write to us.

-Sometimes,

-I come down to the sea to sail...

-..but today, I'm here to forage

-and to cook in a frying pan.

-Dafydd Morse

-is a maths teacher by profession...

-..but in his spare time,

-he forages for ingredients.

-Llantwit Major beach

-is an ideal place for that.

-Dafydd, what sparked

-your love of foraging?

-How long have you been doing it?

-I've been doing it

-for around six years.

-It started with a desire

-to live a simpler life.

-OK.

-I wanted to be self-sufficient.

-I thought I could grow

-some of my own food and forage too.

-I started to cook more

-and bake my own bread.

-My wife says I'm not capable

-of going for a normal walk.

-My eyes always dart here and there.

-You're always on the lookout.

-Yes, I'm always

-looking for something edible.

-What do you do with what you forage?

-Do you cook it, sell it or share it?

-What happens to the food you find?

-I cook whatever I can myself.

-I preserve anything I can

-to eat over the winter.

-I pickle things like rock samphire.

-I make jams, jellies and sauces.

-I also make some drinks.

-I make a lot of wine.

-Will we find a lot of things today?

-Will we find a lot of things today?

-

-I hope we find quite a lot.

-I'm looking forward to finding

-sea beet and rock samphire.

-Dafydd, what's this stuff

-called in Welsh?

-Corn carw'r mor.

-Corn carw'r mor.

-

-Rock samphire in English.

-Corn carw'r mor means sea antlers.

-You can see how it got that name.

-It looks like antlers.

-It's tasty too, though a bit salty.

-It's tasty too, though a bit salty.

-

-Yes.

-I've seen the flavour described

-as carrots and kerosene in one!

-I know you use it

-in your restaurant...

-..but I haven't seen sea samphire

-on the menu anywhere else.

-One of the reasons

-I love to forage...

-..is I get to taste flavours

-I wouldn't otherwise encounter.

-This is pungent.

-Two or three sprigs

-is enough on any plate.

-There are three types

-of edible seaweed.

-I don't know much about seaweed.

-Can you explain what it is

-and how you know if it's edible?

-In general terms,

-there are three types of seaweed.

-Green, brown and purple.

-The green seaweed is the easiest

-to recognize and to cook.

-You can eat

-any type of green seaweed.

-So green seaweed is edible. OK.

-It's tasty and easy to prepare.

-Scissors are handy for this.

-That's plenty.

-Dafydd, between the beach and

-the car park, we've found sea beet.

-Sea beet. Yes.

-It's pretty thick.

-Yes, and you can see

-that the leaves are a bit rubbery.

-It's not great raw.

-No, but it's really tasty

-when it's cooked.

-This is sea purslane.

-Eurllys penfelyn in Welsh.

-I'll pick this.

-I want to cook it later.

-Are we allowed to pick it?

-Yes - we're allowed to pick

-the four Fs.

-Fruit, foliage, flowers and fungi.

-So it doesn't matter where it grows,

-you can pick it.

-As long as it isn't on a

-Site Of Special Scientific Interest.

-Or on private land, obviously.

-There are certainly a lot of things

-which will kill you if you eat them.

-We walked past some hemlock today

-and that will definitely kill you.

-Socrates used it to commit suicide.

-Socrates used it to commit suicide.

-

-Steer clear of hemlock.

-I hope I'll manage to cook halibut

-with the vegetables we collected.

-The wind's blowing

-and I'm sure the tide's coming in!

-I'll poach the halibut

-with the vegetables.

-Put some white wine in a pan

-and hope it comes to the boil.

-I need it to boil

-to get rid of the alcohol...

-..but keep the wine's flavour.

-While the wine comes to the boil...

-..these are the vegetables

-we collected this morning.

-I washed them thoroughly

-to get rid of all the sand.

-This seaweed is used

-to make laver bread.

-But I'll add this to the white wine.

-I want to extract the flavours.

-I won't serve it.

-The wine's coming to the boil.

-Hopefully,

-the alcohol has evaporated.

-Add salt...

-..and a dollop of butter.

-Add water to make sure

-the flavours aren't too strong.

-In a way,

-I'm making seaweed stock.

-Out comes the seaweed.

-In goes the fish.

-What's sea beet in Welsh?

-What's sea beet in Welsh?

-

-Betys y mor.

-Add seaweed - this is sea lettuce.

-In it goes.

-It's just coming to the boil.

-It's important

-to cook the fish slowly.

-Add the rock samphire.

-Add the rock samphire.

-

-Corn carw'r mor.

-Finally...

-..I'll add some sea purslane leaves.

-Make sure everything's cooking.

-So spooning liquid over the fish

-helps it cook.

-Yes. The heat comes from below

-but you need heat from above too.

-For the final touch,

-I'll add some rapeseed oil.

-It introduces

-a new colour to the dish.

-Taste it. It's hot, mind you.

-It just flakes off.

-It's important not to overcook fish

-or you lose the flavour.

-It's like being in a restaurant.

-It's like being in a restaurant.

-

-A restaurant on a beach!

-The best thing I've eaten today.

-The best thing I've eaten today.

-

-The only thing you've eaten!

-You've taught me

-a lot today, Dafydd.

-I knew about one or two things

-but you taught me about seaweed.

-And you taught me how to cook it.

-It's tricky to cook on a beach

-but the flavour is there.

-S4C Subtitles by Testun Cyf.

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