Sun, 12 Feb 2017 11:45 Dal Ati


Sun, 12 Feb 2017 11:45

Heddiw, bydd Nia Parry yn cael cipolwg ar fywyd a chartref Heulwen Haf. This week we'll be visiting the home of Heulwen Haf. Following this, a chance to see recipes in 'Cegin Br...


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Transcript


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-Subtitles

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-Subtitles

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-Subtitles

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-Hello! Today, I'm in

-the Llandaff district of Cardiff.

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-Welcome to Adre.

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-Are you ready to find out

-who lives in this cosy house?

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-For help to follow the programme...

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-..use the website...

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-..and the Dal Ati app.

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-The person who lives here

-is very stylish.

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-This person adores luxury...

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-..as you can see from the style

-of this lamp, the picture frames...

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-..and the golden mirror.

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-Look what I found!

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-This copy of the Corwen Times tells

-you where this person comes from.

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-There's something theatric about it.

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-I feel like

-I'm on a Hollywood set or on stage.

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-Yes - this person is a performer.

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-I'm in the garage,

-believe it or not.

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-This person

-doesn't park their car here.

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-No - it's their

-alternative therapy treatment room.

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-Here she is, in 1968, with her

-first car - a Morris Traveller.

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-She looks really proud of it too.

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-She hasn't changed one bit.

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-Yes - the lovely

-Heulwen Haf lives here.

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-She's a famous face...

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-..and a famous voice, having been

-a continuity announcer on S4C.

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-She's also an actress

-and a reiki master.

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-Reiki is a healing technique...

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-..where a therapist

-channels energy into a patient.

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-The ever-glamorous Heulwen Haf,

-it's lovely to be in your home.

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-It's lovely to have you here.

-It's been a while.

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-The second I step into your home,

-I feel totally relaxed.

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-Why is that?

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-That's a huge compliment.

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-I'm delighted to hear

-you feel that way.

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-When I come in, I always sigh

-and think, "Ah, I'm home!"

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-That's how it should be...

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-..but I'm thrilled that you

-feel the same way about my home.

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-Before we talk about your home...

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-..let's hear a little bit

-about your background.

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-You've always been

-a very busy woman...

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-..so tell me about your work.

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-I think the best risk I ever took

-was venturing down to Cardiff...

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-..25 years ago.

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-I found work as

-a continuity announcer with S4C...

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-..and it opened doors for me

-which I never expected...

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-..and I became part of things

-I never thought I'd see.

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-I'd done a few programmes

-before then.

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-Things like Disc A Dawn

-and Dechrau Trwy Ganu.

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-I'd also appeared in soaps,

-dramas and films.

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-I lived around North Wales

-and Liverpool...

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-..but once I'd made Cardiff my home,

-doors opened for me.

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-I felt like

-I'd really started to live...

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-..although I was 45 at the time.

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-You're still busy, even today.

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-I'm really lucky.

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-Raising money for breast cancer

-charities has kept me busy.

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-Getting through my battle

-with breast cancer...

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-..was a mammoth task, as you know.

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-Despite that, I've really enjoyed...

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-..working with companies

-who raise money.

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-It's given me another stage

-and another reason to live.

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-I was fortunate and blessed to be

-allowed to be part of your journey.

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-We filmed a programme

-about your battle against cancer.

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-When I heard I had cancer...

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-..I thought...

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-.."That's what they say

-but I don't see it."

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-"I don't understand it.

-I don't have it."

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-I understood

-the words they were saying...

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-..but I didn't comprehend it.

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-I remember a heat rising within me.

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-It was unreal.

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-Surreal.

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-It wasn't happening to me.

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-Where have you reached now,

-since the day of the diagnosis?

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-That's a big question, isn't it?

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-Where have I reached?

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-I've reached the point where

-I'm proud to say I can help others.

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-I'm happy

-to help groups of people...

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-..but I particularly enjoy

-helping individuals...

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-..who turn to me and tell me they're

-struggling with the hair loss...

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-..and the emotional impact

-on them and their families.

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-I'm glad to be there for them on

-the phone, via text or What's App...

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-..to offer

-that little bit of help...

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-..of love...

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-..of caring...

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-..and of hope.

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-All this and more.

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-It shows something positive can come

-out of something very difficult.

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-Yes, and I'm extremely lucky

-to be alive.

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-We're all lucky to be alive

-and be able to take our next breath.

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-Sometimes, we don't realize that.

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-I'm just happy.

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-I'm content.

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-Work comes and then things go quiet.

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-All things considered,

-life couldn't be better.

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-Tell me about the reiki.

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-It gives me great pleasure...

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-..and I hope

-I offer healing to others.

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-To those

-who put their faith in me...

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-..and who come to me

-and ask me to help them.

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-They come to me with headaches,

-bad knees and painful shoulders.

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-People who are in emotional pain

-also come to me.

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-Now that I've been through

-the hell that is cancer...

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-..I've had to dig deep within myself

-and awaken the hidden energy within.

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-When I'd been through

-the cancer treatment...

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-..I didn't think

-I'd be able to work like this...

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-..but I've found more energy

-and heightened awareness...

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-..and a greater urge

-to embrace the good around us.

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-As I'm talking, I can feel heat

-surging through my hands...

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-..and a growing urge to heal.

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-It sounds mad but it works.

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-Maybe I can experience some healing

-and some of your energy.

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-Will you?

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-Let's venture into that room.

-Do you call it a shed?

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-It's known as Heulwen's Haven.

-That's the posh name.

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-Other than that, I call it my shed.

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-Let's have a shed session.

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-Let's have a shed session.

-

-Yes, to sort out my knees.

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-I'm an old woman!

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-May I be so bold

-as to have a snoop around your home?

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-That's if I can get up

-off this comfy sofa.

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-Don't open some of those doors

-or things will cascade out!

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-I've shoved everything away.

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-That's a small kitchen.

-Does it see a lot of action?

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-Not really.

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-Not really.

-

-Never mind. It looks nice!

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-It looks splendid and I have lovely

-silvers dotted around in there.

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-I don't cook a lot.

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-There's something luxurious

-and opulent about this room...

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-..and yet, it's warm and cosy.

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-Is that a fair description of it?

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-Is that a fair description of it?

-

-Yes, I think so, Nia.

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-What does that say about me?

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-A home

-reflects the person who lives in it.

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-That means

-I'm luxurious and I'm warm.

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-You're stylish and opulent.

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-Really? I don't know.

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-You're warm and cosy too.

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-I just feel

-that this is a part of me.

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-Every trinket has a story.

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-Who do we see in these old photos

-and where were they taken?

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-That man up there is fake.

-I just liked the frame.

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-You don't know that man?

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-No, but he's lived with me

-for years.

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-I don't like him!

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-There are certificates dotted

-around the house, here and upstairs.

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-I've never earned a certificate,

-other than for reiki.

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-You go into a shop

-and you see an old certificate?

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-It's unrelated to your education?

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-Yes, but it fits neatly

-on that wall.

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-You don't know the person

-who earned that certificate?

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-Not at all.

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-Not at all.

-

-How interesting!

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-There's some sort of yearning

-in you.

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-Yes, to be clever!

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-Tell me about those doors.

-Were they inspired by a chapel?

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-Well, they're pretty Gothic.

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-Modern patio doors wouldn't go with

-all these fancy things in the room.

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-They'd be too plain.

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-I'm terrible for going over the top.

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-Rather than keep things simple,

-I like fancy, gold things.

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-I like bows on my head

-and things like that!

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-You're not a minimalist.

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-No.

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-Never.

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-Never.

-

-Me neither. We need stuff!

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-This is cosy.

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-This room

-is an extension of Heulwen Haf too.

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-Yes, because I like to sleep a lot.

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-I also like angels above my head.

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-This reminds me of a theatre.

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-You've created a stage.

-That's the performer in you.

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-You're right, Nia.

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-I'd never thought of that.

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-The wall is plain.

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-When I moved in,

-I couldn't afford anything fancy.

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-I wouldn't put anything

-at the foot of the bed.

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-That's why I put that up.

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-It's held up by sticks you use

-to support plants in the garden...

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-..and some cup hooks.

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-Do you do jobs yourself

-or stand here, like a foreman...

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-..telling people exactly how you

-want it, while they go the work?

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-No, I went out

-and bought yards of muslin...

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-..then I tried to work out

-how I'd do it.

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-I cut, cut, cut the fabric

-until I was happy.

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-I judge these things by eye.

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-You did that and sewed it?

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-You did that and sewed it?

-

-Yes, just as I do with clothes.

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-I love cutting up clothes

-and giving them a second life.

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-Well, well!

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-Oh, I'm clever!

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-Oh, I'm clever!

-

-You are clever.

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-Are you related to these people

-or did you just like the frames?

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-And whose certificates are those?

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-She's a relative of mine,

-though my sister may disagree.

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-She won an award

-for making that footstool.

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-It's dated 1908.

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-Wow!

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-This is nice. I'm instantly relaxed.

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-It's like a little secret

-at the end of the garden.

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-It was a garage

-but it has now become my haven.

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-It's a calm, safe space.

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-My speech

-has become slower and softer.

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-That's always a good thing.

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-That's always a good thing.

-

-I'm glad to hear it.

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-In this room,

-we see drapes, fabrics, mirrors...

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-..and crystals.

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-It's luxurious.

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-Why is this part of the treatment?

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-As you can see, this haven

-is another extension of me.

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-From the chandelier

-to the comfortable bed.

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-The crystals have been set out

-in a particular order...

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-..so that I know where to find the

-perfect crystals for every client.

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-I also like the idea of infinity,

-through that mirror...

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-..and through this mirror here.

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-When the client is on the bed...

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-..they experience

-an infinite energy.

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-It has no ending, so the energy

-rotates and rotates eternally...

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-..until the second I open the door

-and the cleansing begins.

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-Join me after the break...

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-..when we go for a wander

-and I have a reiki session.

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-Oh, how lovely!

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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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-Heulwen and I

-are ready for my reiki session.

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-Just being in this room

-has made me feel relaxed.

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-Heulwen, what should I expect?

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-What's about to happen?

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-I hope you derive pleasure,

-healing and contentment from it.

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-Would that be enough?

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-I'd be happy with those things.

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-Thank you, Nia.

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-Reiki is all about energy, isn't it?

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-It's about using energy

-for healing purposes?

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-Is that a fair description?

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-Yes, that's fair.

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-We're all like little machines.

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-Every flower and leaf

-has its own energy.

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-Trees have their own energy.

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-If that energy is blocked

-by something like a knee injury...

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-..a headache a bad shoulder...

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-..or a bad mood...

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-..things are thrown out of kilter.

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-They're not comfortable or balanced.

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-We all hope to find that balance.

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-We need a balance

-in our bodies and in our lives.

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-If we find it, things become easier.

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-What sort of people come here

-for reiki treatment?

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-People of all ages, even young girls

-who are about to sit an exam...

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-..whose mothers feel

-they've become too worked up.

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-Two or three sessions with me

-and they can breathe better...

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-..and they feel free

-to learn and to share.

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-My clients range

-from schoolgirls to pensioners.

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-I never invite people

-to participate.

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-What usually happens is

-one person tells the next person...

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-..and that person then asks

-if they can come and see me.

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-Well, Heulwen, that was incredible.

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-Genuinely.

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-At first,

-I felt a pleasant sensation.

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-The bed was warm and it was

-a kind, lovely, happy feeling.

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-But then,

-when you reached my knees...

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-..something really strange happened.

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-Like what?

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-It felt like you'd tied something

-around my knee...

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-..and you lifted it.

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-It felt like

-you were lifting my knee.

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-It was so strange.

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-Then, I felt as though a huge wave,

-be that of water or of something...

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-..had flowed down my leg.

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-And then, ooh!

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-I've fallen on this knee and I've

-had an operation on the other knee.

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-Dodgy knees!

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-You were out of kilter

-but I've restored your balance.

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-I like you.

-I don't understand it but I like it.

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-I don't understand it either.

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-What shall we do next, Heulwen?

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-It's Sunday, so what shall we do?

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-Let's shave the dog.

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-Why not? Let's shave the dog.

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-Kinky Boots, are you ready?

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-We're going to give you a trim

-and some cuddles.

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-You love it, don't you, little one?

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-We need to shave a little bit

-of this to give her a better shape.

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-Stay there. Good girl.

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-You have a go.

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-There you go.

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-Aunty Nia's here, Kinky Boots.

-Everything's fine.

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-There you go.

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-Isn't that nice?

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-Nia Parry is giving you a haircut!

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-So, the idea is you trim the back

-and let the mane grow at the front.

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-Yes - just like a lion.

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-She's a Lowchen - Little Lion Dog.

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-In French, it's Petit Chien Lion.

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-In Welsh, it's Kinky Boots!

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-Take these scissors

-and hold them like this.

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-Trim the ends of the hairs, like so.

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-Mind her ear!

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-It's hard to see the ear.

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-You hold her ears.

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-Do you fancy a walk?

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-Do you fancy a walk?

-

-Shall we go for a walk?

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-Let's go to the park. It's sunny.

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-It's nice to take a break,

-Kinky Boots.

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-We've had some fresh air.

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-Tell me about your childhood

-in Corwen.

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-What sort of place

-was your original home?

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-I have some wonderful memories

-of Corwen...

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-..and of my mother, my father,

-my brother and my sister.

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-My father was the local butcher...

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-..and he was a man mountain.

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-He was noisy and fiery

-and he shouted a lot.

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-"What are you doing?

-Where are you going? Go to bed!"

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-We always had to be working.

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-We always had to be busy.

0:21:520:21:54

-If I sat down and read a book,

-he'd tell me I was wasting time.

0:21:540:21:59

-My mother was a real sweetheart.

0:21:590:22:01

-She was exceptionally beautiful.

0:22:010:22:04

-She was one of these soft people

-who attract other people to them.

0:22:060:22:10

-Just like you.

0:22:110:22:12

-Just like you.

-

-Just like you.

0:22:120:22:13

-She was always smiling

-and there was always food on the go.

0:22:140:22:18

-The aroma of food filled the house.

0:22:190:22:21

-She was forever cooking pork,

-beef or chicken in the Aga.

0:22:210:22:25

-I had a perfect childhood.

0:22:260:22:28

-We lived in the centre of town...

0:22:280:22:30

-..so it was as though

-I had a stage on which to perform.

0:22:300:22:35

-You opened the shop door and you'd

-stand and say hello to passers-by.

0:22:360:22:42

-That's why I'm like this.

0:22:430:22:44

-You had a happy childhood?

0:22:470:22:49

-Yes - I had a happy childhood.

0:22:510:22:53

-I had plenty of love, plenty of food

-and plenty of solace.

0:22:550:22:59

-Everything I needed.

0:23:000:23:02

-Everything I needed.

-

-It's all anyone needs.

0:23:020:23:03

-Love and solace, Kinky Boots.

0:23:030:23:06

-Let's head home

-to have a cup of tea.

0:23:070:23:09

-Let's go home

-and make some tea for Nia.

0:23:090:23:12

-Lead us home, Kinky Boots.

0:23:120:23:14

-Kinky Boots and I

-are wearing matching coats!

0:23:140:23:17

-We had a lovely walk

-with Kinky Boots.

0:23:260:23:28

-She's relaxing now and so are we.

0:23:290:23:31

-I don't leave anyone's home

-without asking them this question.

0:23:320:23:37

-If you had to rescue three things

-from this house, what would they be?

0:23:370:23:42

-First and foremost, Kinky Boots.

0:23:450:23:47

-First and foremost, Kinky Boots.

-

-Obviously.

0:23:470:23:48

-I can't go out

-without my lipstick and my make-up.

0:23:520:23:55

-Yes - it's an important part of us.

0:23:550:23:58

-It helps us face the world.

0:23:580:24:00

-Yes. You understand.

0:24:000:24:02

-I have one, two, three,

-four, five red lipsticks.

0:24:050:24:10

-Each one

-is a different shade of red.

0:24:110:24:13

-What makes lipstick so important?

0:24:140:24:17

-Does it help you face the world?

0:24:170:24:19

-I'm remarkably plain

-without my make-up.

0:24:200:24:24

-Yes, indeed.

0:24:250:24:26

-I need lipstick,

-mascara and blusher.

0:24:270:24:30

-There's nothing plain

-about Heulwen Haf.

0:24:300:24:33

-No, I'm very plain.

0:24:330:24:34

-I've lost my eyebrows for

-the second time, so I use a pencil.

0:24:350:24:39

-You're on trend with that.

0:24:400:24:41

-You're on trend with that.

-

-Yes, thankfully.

0:24:410:24:43

-What's the third thing?

0:24:440:24:46

-What's the third thing?

-

-My bed. Can I take my bed with me?

0:24:460:24:49

-Actually, I want to take

-my whole bedroom with me.

0:24:490:24:52

-I want my lamp,

-my cushions and my throw.

0:24:520:24:55

-I want Kinky Boots

-on the bed with me.

0:24:550:24:58

-That's just greedy!

0:24:580:25:00

-You want the whole bedroom!

0:25:020:25:04

-Yes, plus my lipstick.

0:25:050:25:06

-Thank you for the welcome

-and or the fun.

0:25:080:25:10

-I'm not promising to go home!

0:25:110:25:13

-I'm not promising to go home!

-

-Glad to hear it.

0:25:130:25:14

-I want to nestle here.

0:25:150:25:16

-.

0:25:180:25:18

-Subtitles

0:25:240:25:24

-Subtitles

-

-Subtitles

0:25:240:25:26

-This series was inspired

-by the land and seas of Wales.

0:25:340:25:38

-My roots lie here - the place where

-I discovered my instinct for food.

0:25:390:25:44

-During this series,

-I'll travel across Wales...

0:25:450:25:48

-..to meet people who are

-passionate about food, just like me.

0:25:480:25:53

-I'll meet a fisherman,

-a forager and a beekeeper.

0:25:580:26:01

-There's also a Tongan feast and I'll

-cook a whole lamb on a rugby field.

0:26:020:26:06

-I'll cook indoors and outdoors...

0:26:090:26:13

-..on dry land and at sea.

0:26:140:26:16

-Welcome to Cegin Bryn Tir A Mor.

0:26:190:26:21

-For help to follow the programme,

-use the website...

0:26:280:26:32

-..and the Dal Ati app.

0:26:350:26:36

-Beef In Ale

0:26:380:26:42

-I'll use beef cheeks

-for this recipe.

0:26:420:26:47

-It's the perfect cut of beef

-for braising.

0:26:470:26:50

-It's ideal for stewing

-and braising.

0:26:520:26:54

-First, cut the cheek in half.

0:26:570:26:59

-Place the meat in a bowl.

0:27:060:27:08

-Add a stick of celery.

0:27:100:27:12

-I'll keep the vegetables chunky...

0:27:170:27:20

-..because I'll cook the meat

-for three hours.

0:27:200:27:23

-It's important to use chunky

-vegetables, so they don't overcook.

0:27:240:27:29

-Add one onion.

0:27:300:27:31

-Two star anise.

0:27:340:27:36

-Black pepper.

0:27:390:27:41

-Use whole peppercorns.

0:27:410:27:43

-Some thyme...

0:27:460:27:48

-..and some bay leaves.

0:27:480:27:49

-To finish the marinade,

-pour beer over the whole thing.

0:27:500:27:54

-The beer

-starts to break down the fat...

0:27:560:28:00

-..in the meat.

0:28:020:28:04

-Chill it in the fridge overnight.

0:28:100:28:13

-The colour of the beer changes.

0:28:140:28:16

-The colour of the beef also changes.

0:28:180:28:21

-The cooking process has begun.

0:28:220:28:24

-Pour the marinade into the saucepan.

0:28:290:28:31

-I'll put this heavy-bottomed

-casserole dish on a high heat.

0:28:340:28:38

-Pour some oil in the casserole dish.

0:28:400:28:42

-Season the beef cheeks.

0:28:440:28:45

-SIZZLING

0:28:520:28:54

-Put the beer marinade

-on a high heat.

0:28:560:28:59

-Spoon off the froth which

-appears when it comes to the boil.

0:29:000:29:04

-Remove it all.

0:29:080:29:09

-The beef cheeks are ready.

0:29:110:29:13

-Turn down the heat.

0:29:130:29:15

-Remove the meat.

0:29:170:29:19

-Pour some oil in the casserole...

0:29:260:29:28

-..then add the drained,

-marinated vegetables.

0:29:320:29:35

-When the vegetables

-have caramelised...

0:29:410:29:44

-..add the herbs,

-the star anise and the peppercorns.

0:29:460:29:50

-Pour the beer marinade

-over the vegetables and beef cheeks.

0:29:550:29:59

-It's important to reduce the beer

-by 50% to intensify the flavour.

0:30:030:30:07

-Once it's ready,

-add some chicken stock.

0:30:090:30:13

-Bring it to the boil, cover it...

0:30:140:30:16

-..and cook it for three hours

-at 140 degrees.

0:30:170:30:21

-Plenty of time to have a cuppa,

-enjoy a pint or mow the lawn.

0:30:230:30:28

-I'll prepare carrots and dumplings

-to go with the braised beef cheeks.

0:30:370:30:43

-Dumplings are easy to make.

0:30:450:30:47

-All you need is flour,

-breadcrumbs, beef suet...

0:30:470:30:50

-..thyme for flavour and colour...

0:30:510:30:53

-..and an egg and milk mixture

-beaten with a fork.

0:30:530:30:57

-Gradually add the wet ingredients

-to the dry ones...

0:30:580:31:02

-..and, finally,

-add some horseradish.

0:31:020:31:06

-Knead the mixture

-and roll it into small balls.

0:31:090:31:12

-Boil the dumplings

-in the carrots' salty water.

0:31:180:31:22

-Braised beef cheeks cooked in beer.

0:31:260:31:31

-Fantastic.

-You really must try this.

0:31:510:31:53

-It's light

-and bursting with flavour.

0:31:540:31:57

-A wonderful, perfect combination.

0:31:590:32:01

-Mm!

0:32:050:32:06

-During this series, I'll step out of

-the kitchen into the fresh air...

0:32:090:32:14

-..to be inspired

-by the land and sea.

0:32:140:32:17

-I've set up a temporary kitchen

-in Lleyn...

0:32:170:32:20

-..and on a farm in West Wales.

0:32:210:32:23

-This week, we're by the sea.

0:32:250:32:27

-Langoustines And Garlic Butter

0:32:300:32:33

-I'm by the sea and the next recipe

-is langoustines and garlic butter.

0:32:340:32:38

-First, melt the butter

-and add garlic to it.

0:32:390:32:42

-Into the pan.

0:32:450:32:46

-Peel and finely chop the garlic.

0:32:470:32:50

-The more you chop garlic,

-the more oil comes out...

0:32:550:32:59

-..and the more intense

-its flavour becomes.

0:32:590:33:02

-Salt.

0:33:060:33:08

-Pepper.

0:33:090:33:10

-Let it cook, to allow the garlic

-to flavour the butter.

0:33:130:33:17

-Next, cut the langoustines

-down the middle.

0:33:180:33:21

-Take a sharp knife and push it

-into the middle of the langoustine.

0:33:210:33:26

-Slice down the entire body.

0:33:300:33:32

-You can see the meat inside.

0:33:390:33:41

-Next, I'll add some salt...

0:33:410:33:43

-..and pour oil

-over the langoustines.

0:33:460:33:49

-Take the butter off the heat.

0:33:520:33:54

-Make sure the barbecue's hot.

0:33:550:33:57

-Put them straight on there.

0:34:000:34:02

-SIZZLING

0:34:020:34:04

-You want to hear

-that sizzling sound...

0:34:040:34:07

-..as though

-you were frying something.

0:34:070:34:10

-It's important the barbecue's hot.

0:34:100:34:13

-The langoustines will take

-three to four minutes to cook.

0:34:150:34:19

-I'll chop some parsley

-and add it to the butter.

0:34:220:34:25

-Add the zest of one lemon

-to the butter.

0:34:300:34:32

-Add the juice of half the lemon...

0:34:410:34:43

-..and cook the other half

-of the lemon on the barbecue.

0:34:440:34:48

-The lemon gives it a totally

-different flavour.

0:34:500:34:54

-This is what you need.

0:34:580:34:59

-The langoustines

-are a lovely colour.

0:34:590:35:03

-Place the langoustines

-in a clean bowl.

0:35:040:35:07

-To finish, heat the butter.

0:35:150:35:17

-Pour all the butter

-over the langoustines.

0:35:200:35:23

-Barbecued langoustines

-with garlic butter.

0:35:270:35:30

-.

0:35:530:35:53

-Subtitles

0:36:000:36:00

-Subtitles

-

-Subtitles

0:36:000:36:02

-The land and seas of Wales

-inspired this series.

0:36:080:36:11

-I'll travel across the country

-to collect ingredients...

0:36:120:36:17

-..and meet people who, like me,

-love to cook.

0:36:170:36:20

-This week, I learn about the Tongan

-tradition of cooking in the ground.

0:36:200:36:25

-Polu and Gwenno, his wife,

-invited me to a family feast...

0:36:260:36:29

-..in a back garden

-in Narberth, West Wales.

0:36:300:36:33

-Can you explain what Puku's doing?

0:36:360:36:39

-He's starting a fire.

0:36:400:36:41

-We'll cook food in that fire.

0:36:430:36:45

-It's like an underground oven.

0:36:480:36:51

-This is a Tongan tradition?

0:36:540:36:55

-This is a Tongan tradition?

-

-Yes.

0:36:550:36:57

-Is there a name

-for this sort of cooking?

0:36:570:37:00

-It's known as an umu.

0:37:010:37:03

-This is now Tongan people cook.

0:37:070:37:09

-A rock stores the heat

-you use to cook food in the umu.

0:37:110:37:15

-Yes.

0:37:150:37:17

-The fire's going well,

-so what's the next stage?

0:37:170:37:21

-These are banana leaves.

0:37:210:37:22

-These are banana leaves.

-

-Yes.

0:37:220:37:24

-What's happening now?

0:37:240:37:26

-We're softening the leaves.

0:37:280:37:30

-When they're soft,

-you can wrap them around the food.

0:37:340:37:37

-Who taught Puku to do this?

0:37:380:37:39

-THEY SPEAK TONGAN

0:37:420:37:44

-Puku's family,

-especially his father, taught him.

0:38:000:38:04

-It's been handed down in the family.

0:38:080:38:10

-The Tongan fire is warming up...

0:38:130:38:16

-..and, because

-it's a social occasion...

0:38:160:38:19

-..they make sure

-there's plenty food for everyone.

0:38:190:38:24

-Do we put food in the leaves?

0:38:270:38:29

-Do we put food in the leaves?

-

-Yes.

0:38:290:38:30

-Meat, coconut milk and onions.

0:38:310:38:34

-Is Paulo the boss?

0:38:340:38:36

-Yes - he's definitely the boss.

0:38:360:38:39

-Paulo will do the wrapping.

0:38:400:38:42

-We'll prepare the food

-and he'll wrap it.

0:38:480:38:50

-This is lamb.

0:38:520:38:53

-Is it important

-to cut it into small pieces?

0:38:570:39:00

-Yes, because it makes it easier

-to cook.

0:39:000:39:04

-It cooks faster.

0:39:060:39:07

-In goes the lamb.

0:39:110:39:13

-In goes the lamb.

-

-Straight in? OK.

0:39:130:39:14

-And the spring onions.

0:39:140:39:16

-Mind your fingers.

0:39:190:39:21

-On go the onions.

0:39:230:39:25

-Enough.

0:39:260:39:28

-A master at work.

0:39:310:39:33

-Beef is also prepared

-in the same way.

0:39:400:39:43

-The meat is ready for the umu.

0:39:470:39:49

-Do you cook fruit and vegetables too

-or just meat?

0:39:490:39:53

-We're about to prepare some fruit.

0:39:540:39:56

-Does it go in the umu too?

0:39:560:39:59

-Does it go in the umu too?

-

-Yes.

0:39:590:40:00

-That's papaya.

0:40:010:40:02

-We eat papaya for dessert in Tonga.

0:40:040:40:07

-I was soon

-helping to prepare papaya.

0:40:140:40:18

-He's removing the seeds.

0:40:280:40:30

-He says you're very good.

0:40:390:40:41

-He says you're very good.

-

-Thank you.

0:40:410:40:42

-We filled one with shallots

-and one with banana and honey.

0:40:430:40:47

-Of course, we filled both

-with coconut milk.

0:40:480:40:51

-On go the lids.

0:40:540:40:56

-It's a great way to cook.

0:40:580:41:00

-It keeps the flavours

-and the liquid in.

0:41:000:41:03

-Yes. It's really good.

0:41:030:41:05

-It's ready for the umu.

0:41:050:41:07

-Yes, it's ready to go in the umu.

0:41:070:41:09

-Yes, it's ready to go in the umu.

-

-Not the oven but the umu.

0:41:090:41:10

-MUSIC

0:41:120:41:13

-Does the basket go straight in?

0:41:240:41:26

-Does the basket go straight in?

-

-Yes.

0:41:260:41:28

-Lovely.

0:41:300:41:31

-A lot of leaves.

0:41:370:41:38

-Yes - banana leaves.

0:41:380:41:40

-Is that Tongan carpet?

0:41:440:41:45

-No. Sorry!

0:41:450:41:47

-THEY LAUGH

0:41:470:41:49

-And a duvet.

0:41:510:41:52

-It's important to do this quickly,

-to trap the heat.

0:41:560:42:00

-MUSIC

0:42:000:42:03

-It smells great.

0:42:210:42:23

-Yeah!

0:42:240:42:25

-Yeah!

-

-Nice.

0:42:250:42:27

-After an hour or two in the ground

-and a short prayer...

0:42:320:42:36

-..it's time for the feast.

0:42:360:42:39

-What do you make of

-the whole occasion?

0:42:490:42:52

-The way they cook in the ground

-and the flavours?

0:42:520:42:56

-It's great because it's different

-from anything in my background.

0:42:560:43:01

-When you go to Tonga, you may start

-with something small in the umu...

0:43:010:43:06

-..for Sunday lunch.

0:43:060:43:07

-People hear you're visiting...

0:43:080:43:10

-..and relatives bring a pig,

-a watermelon or some fish...

0:43:100:43:14

-..and it becomes a feast.

0:43:140:43:16

-Lamb.

0:43:190:43:20

-Lamb.

-

-It smells fantastic.

0:43:200:43:21

-Really good.

0:43:220:43:23

-Mm!

0:43:240:43:26

-Really nice. Tasty.

0:43:270:43:29

-You can serve it in your restaurant!

0:43:290:43:32

-I'd definitely serve that one.

0:43:330:43:36

-What do you think?

0:43:420:43:43

-That's nice.

0:43:440:43:45

-The honey adds something to it.

0:43:450:43:47

-A sweetness.

0:43:480:43:49

-Nice.

0:43:510:43:52

-Very nice.

0:43:520:43:54

-Thank you very much.

0:43:550:43:56

-I've learned something today.

0:43:580:44:00

-How to cook in a different way

-and create tasty food.

0:44:000:44:04

-Thank you.

0:44:040:44:05

-Thank you.

-

-Well done, boys.

0:44:050:44:07

-The sun's out and everyone's happy.

0:44:110:44:14

-Vanilla Creme Brulee

0:44:250:44:28

-This is a classic recipe.

0:44:290:44:30

-Vanilla creme brulee.

0:44:310:44:32

-We only need the egg yolks.

0:44:320:44:34

-That's what makes this

-such a lovely, rich recipe.

0:44:340:44:38

-I'll add caster sugar

-to the egg yolks.

0:44:420:44:45

-In it goes.

0:44:460:44:48

-It's important

-to whisk it immediately.

0:44:490:44:52

-If you allow the sugar

-to sit on the egg yolks...

0:44:530:44:56

-..the sugar

-will start to cook the egg yolks.

0:44:560:45:00

-It's important

-to whisk it straightaway.

0:45:020:45:05

-Warm the double cream.

0:45:070:45:08

-Add a little bit of milk.

0:45:090:45:11

-That's plenty.

0:45:140:45:15

-Now for the vanilla.

0:45:170:45:19

-The easiest way to get all the seeds

-out of a vanilla pod...

0:45:190:45:23

-..is to lay the pod

-on a chopping board...

0:45:240:45:26

-..and run a sharp knife

-down the middle.

0:45:290:45:32

-Spread the pod open

-and run a knife down it.

0:45:350:45:38

-That's how you collect

-all the seeds.

0:45:380:45:41

-Add the seeds

-and the pod to the cream.

0:45:440:45:47

-Whisk it and make sure

-you separate all the seeds.

0:45:500:45:53

-Pour half the mixture into the bowl.

0:45:540:45:57

-Mix well.

0:46:020:46:03

-Add the rest of the cream.

0:46:040:46:06

-Pour the mixture into ramekins.

0:46:100:46:13

-Fill them to the top.

0:46:160:46:17

-Pour warm water into the tray

-where the ramekins sit.

0:46:200:46:23

-The water will help cook

-the mixture in the ramekins evenly.

0:46:250:46:30

-If you don't add water, you can get

-scrambled egg on the outside...

0:46:300:46:34

-..and a soft texture in the centre.

0:46:350:46:38

-The warm water is important.

0:46:380:46:40

-Cook at 120 degrees for 45 minutes.

0:46:410:46:44

-The creme brulee

-has had time to cool.

0:46:570:47:00

-The next step

-is the one which everyone loves.

0:47:000:47:03

-We all love

-to crack the top in a restaurant.

0:47:040:47:07

-It's time to burn the sugar,

-using a blowtorch.

0:47:080:47:11

-You only need a thin layer of sugar.

0:47:140:47:19

-Burn the sugar.

0:47:190:47:20

-Do this quickly.

0:47:220:47:24

-If you do it slowly,

-you'll end up with scrambled egg.

0:47:240:47:28

-It's important

-to do this pretty quickly.

0:47:280:47:31

-There we are.

0:47:330:47:34

-A classic vanilla creme brulee.

0:47:340:47:37

-Let the sugar cool

-before you serve it.

0:47:370:47:40

-S4C subtitles by Eirlys A Jones

0:48:070:48:09

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0:48:100:48:10

Heddiw, bydd Nia Parry yn cael cipolwg ar fywyd a chartref Heulwen Haf. This week we'll be visiting the home of Heulwen Haf. Following this, a chance to see recipes in 'Cegin Bryn'.