Sun, 12 Feb 2017 11:45 Dal Ati

-Subtitles

-Subtitles

-

-Subtitles

-Hello! Today, I'm in

-the Llandaff district of Cardiff.

-Welcome to Adre.

-Are you ready to find out

-who lives in this cosy house?

-For help to follow the programme...

-..use the website...

-..and the Dal Ati app.

-The person who lives here

-is very stylish.

-This person adores luxury...

-..as you can see from the style

-of this lamp, the picture frames...

-..and the golden mirror.

-Look what I found!

-This copy of the Corwen Times tells

-you where this person comes from.

-There's something theatric about it.

-I feel like

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

-Yes - this person is a performer.

-I'm in the garage,

-believe it or not.

-This person

-doesn't park their car here.

-No - it's their

-alternative therapy treatment room.

-Here she is, in 1968, with her

-first car - a Morris Traveller.

-She looks really proud of it too.

-She hasn't changed one bit.

-Yes - the lovely

-Heulwen Haf lives here.

-She's a famous face...

-..and a famous voice, having been

-a continuity announcer on S4C.

-She's also an actress

-and a reiki master.

-Reiki is a healing technique...

-..where a therapist

-channels energy into a patient.

-The ever-glamorous Heulwen Haf,

-it's lovely to be in your home.

-It's lovely to have you here.

-It's been a while.

-The second I step into your home,

-I feel totally relaxed.

-Why is that?

-That's a huge compliment.

-I'm delighted to hear

-you feel that way.

-When I come in, I always sigh

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

-That's how it should be...

-..but I'm thrilled that you

-feel the same way about my home.

-Before we talk about your home...

-..let's hear a little bit

-about your background.

-You've always been

-a very busy woman...

-..so tell me about your work.

-I think the best risk I ever took

-was venturing down to Cardiff...

-..25 years ago.

-I found work as

-a continuity announcer with S4C...

-..and it opened doors for me

-which I never expected...

-..and I became part of things

-I never thought I'd see.

-I'd done a few programmes

-before then.

-Things like Disc A Dawn

-and Dechrau Trwy Ganu.

-I'd also appeared in soaps,

-dramas and films.

-I lived around North Wales

-and Liverpool...

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

-doors opened for me.

-I felt like

-I'd really started to live...

-..although I was 45 at the time.

-You're still busy, even today.

-I'm really lucky.

-Raising money for breast cancer

-charities has kept me busy.

-Getting through my battle

-with breast cancer...

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

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

-..working with companies

-who raise money.

-It's given me another stage

-and another reason to live.

-I was fortunate and blessed to be

-allowed to be part of your journey.

-We filmed a programme

-about your battle against cancer.

-When I heard I had cancer...

-..I thought...

-.."That's what they say

-but I don't see it."

-"I don't understand it.

-I don't have it."

-I understood

-the words they were saying...

-..but I didn't comprehend it.

-I remember a heat rising within me.

-It was unreal.

-Surreal.

-It wasn't happening to me.

-Where have you reached now,

-since the day of the diagnosis?

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

-Where have I reached?

-I've reached the point where

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

-I'm happy

-to help groups of people...

-..but I particularly enjoy

-helping individuals...

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

-struggling with the hair loss...

-..and the emotional impact

-on them and their families.

-I'm glad to be there for them on

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

-..to offer

-that little bit of help...

-..of love...

-..of caring...

-..and of hope.

-All this and more.

-It shows something positive can come

-out of something very difficult.

-Yes, and I'm extremely lucky

-to be alive.

-We're all lucky to be alive

-and be able to take our next breath.

-Sometimes, we don't realize that.

-I'm just happy.

-I'm content.

-Work comes and then things go quiet.

-All things considered,

-life couldn't be better.

-Tell me about the reiki.

-It gives me great pleasure...

-..and I hope

-I offer healing to others.

-To those

-who put their faith in me...

-..and who come to me

-and ask me to help them.

-They come to me with headaches,

-bad knees and painful shoulders.

-People who are in emotional pain

-also come to me.

-Now that I've been through

-the hell that is cancer...

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

-and awaken the hidden energy within.

-When I'd been through

-the cancer treatment...

-..I didn't think

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

-..but I've found more energy

-and heightened awareness...

-..and a greater urge

-to embrace the good around us.

-As I'm talking, I can feel heat

-surging through my hands...

-..and a growing urge to heal.

-It sounds mad but it works.

-Maybe I can experience some healing

-and some of your energy.

-Will you?

-Let's venture into that room.

-Do you call it a shed?

-It's known as Heulwen's Haven.

-That's the posh name.

-Other than that, I call it my shed.

-Let's have a shed session.

-Let's have a shed session.

-

-Yes, to sort out my knees.

-I'm an old woman!

-May I be so bold

-as to have a snoop around your home?

-That's if I can get up

-off this comfy sofa.

-Don't open some of those doors

-or things will cascade out!

-I've shoved everything away.

-That's a small kitchen.

-Does it see a lot of action?

-Not really.

-Not really.

-

-Never mind. It looks nice!

-It looks splendid and I have lovely

-silvers dotted around in there.

-I don't cook a lot.

-There's something luxurious

-and opulent about this room...

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

-Is that a fair description of it?

-Is that a fair description of it?

-

-Yes, I think so, Nia.

-What does that say about me?

-A home

-reflects the person who lives in it.

-That means

-I'm luxurious and I'm warm.

-You're stylish and opulent.

-Really? I don't know.

-You're warm and cosy too.

-I just feel

-that this is a part of me.

-Every trinket has a story.

-Who do we see in these old photos

-and where were they taken?

-That man up there is fake.

-I just liked the frame.

-You don't know that man?

-No, but he's lived with me

-for years.

-I don't like him!

-There are certificates dotted

-around the house, here and upstairs.

-I've never earned a certificate,

-other than for reiki.

-You go into a shop

-and you see an old certificate?

-It's unrelated to your education?

-Yes, but it fits neatly

-on that wall.

-You don't know the person

-who earned that certificate?

-Not at all.

-Not at all.

-

-How interesting!

-There's some sort of yearning

-in you.

-Yes, to be clever!

-Tell me about those doors.

-Were they inspired by a chapel?

-Well, they're pretty Gothic.

-Modern patio doors wouldn't go with

-all these fancy things in the room.

-They'd be too plain.

-I'm terrible for going over the top.

-Rather than keep things simple,

-I like fancy, gold things.

-I like bows on my head

-and things like that!

-You're not a minimalist.

-No.

-Never.

-Never.

-

-Me neither. We need stuff!

-This is cosy.

-This room

-is an extension of Heulwen Haf too.

-Yes, because I like to sleep a lot.

-I also like angels above my head.

-This reminds me of a theatre.

-You've created a stage.

-That's the performer in you.

-You're right, Nia.

-I'd never thought of that.

-The wall is plain.

-When I moved in,

-I couldn't afford anything fancy.

-I wouldn't put anything

-at the foot of the bed.

-That's why I put that up.

-It's held up by sticks you use

-to support plants in the garden...

-..and some cup hooks.

-Do you do jobs yourself

-or stand here, like a foreman...

-..telling people exactly how you

-want it, while they go the work?

-No, I went out

-and bought yards of muslin...

-..then I tried to work out

-how I'd do it.

-I cut, cut, cut the fabric

-until I was happy.

-I judge these things by eye.

-You did that and sewed it?

-You did that and sewed it?

-

-Yes, just as I do with clothes.

-I love cutting up clothes

-and giving them a second life.

-Well, well!

-Oh, I'm clever!

-Oh, I'm clever!

-

-You are clever.

-Are you related to these people

-or did you just like the frames?

-And whose certificates are those?

-She's a relative of mine,

-though my sister may disagree.

-She won an award

-for making that footstool.

-It's dated 1908.

-Wow!

-This is nice. I'm instantly relaxed.

-It's like a little secret

-at the end of the garden.

-It was a garage

-but it has now become my haven.

-It's a calm, safe space.

-My speech

-has become slower and softer.

-That's always a good thing.

-That's always a good thing.

-

-I'm glad to hear it.

-In this room,

-we see drapes, fabrics, mirrors...

-..and crystals.

-It's luxurious.

-Why is this part of the treatment?

-As you can see, this haven

-is another extension of me.

-From the chandelier

-to the comfortable bed.

-The crystals have been set out

-in a particular order...

-..so that I know where to find the

-perfect crystals for every client.

-I also like the idea of infinity,

-through that mirror...

-..and through this mirror here.

-When the client is on the bed...

-..they experience

-an infinite energy.

-It has no ending, so the energy

-rotates and rotates eternally...

-..until the second I open the door

-and the cleansing begins.

-Join me after the break...

-..when we go for a wander

-and I have a reiki session.

-Oh, how lovely!

-.

-Subtitles

-Subtitles

-

-Subtitles

-Welcome back.

-Heulwen and I

-are ready for my reiki session.

-Just being in this room

-has made me feel relaxed.

-Heulwen, what should I expect?

-What's about to happen?

-I hope you derive pleasure,

-healing and contentment from it.

-Would that be enough?

-I'd be happy with those things.

-Thank you, Nia.

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

-It's about using energy

-for healing purposes?

-Is that a fair description?

-Yes, that's fair.

-We're all like little machines.

-Every flower and leaf

-has its own energy.

-Trees have their own energy.

-If that energy is blocked

-by something like a knee injury...

-..a headache a bad shoulder...

-..or a bad mood...

-..things are thrown out of kilter.

-They're not comfortable or balanced.

-We all hope to find that balance.

-We need a balance

-in our bodies and in our lives.

-If we find it, things become easier.

-What sort of people come here

-for reiki treatment?

-People of all ages, even young girls

-who are about to sit an exam...

-..whose mothers feel

-they've become too worked up.

-Two or three sessions with me

-and they can breathe better...

-..and they feel free

-to learn and to share.

-My clients range

-from schoolgirls to pensioners.

-I never invite people

-to participate.

-What usually happens is

-one person tells the next person...

-..and that person then asks

-if they can come and see me.

-Well, Heulwen, that was incredible.

-Genuinely.

-At first,

-I felt a pleasant sensation.

-The bed was warm and it was

-a kind, lovely, happy feeling.

-But then,

-when you reached my knees...

-..something really strange happened.

-Like what?

-It felt like you'd tied something

-around my knee...

-..and you lifted it.

-It felt like

-you were lifting my knee.

-It was so strange.

-Then, I felt as though a huge wave,

-be that of water or of something...

-..had flowed down my leg.

-And then, ooh!

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

-had an operation on the other knee.

-Dodgy knees!

-You were out of kilter

-but I've restored your balance.

-I like you.

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

-I don't understand it either.

-What shall we do next, Heulwen?

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

-Let's shave the dog.

-Why not? Let's shave the dog.

-Kinky Boots, are you ready?

-We're going to give you a trim

-and some cuddles.

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

-We need to shave a little bit

-of this to give her a better shape.

-Stay there. Good girl.

-You have a go.

-There you go.

-Aunty Nia's here, Kinky Boots.

-Everything's fine.

-There you go.

-Isn't that nice?

-Nia Parry is giving you a haircut!

-So, the idea is you trim the back

-and let the mane grow at the front.

-Yes - just like a lion.

-She's a Lowchen - Little Lion Dog.

-In French, it's Petit Chien Lion.

-In Welsh, it's Kinky Boots!

-Take these scissors

-and hold them like this.

-Trim the ends of the hairs, like so.

-Mind her ear!

-It's hard to see the ear.

-You hold her ears.

-Do you fancy a walk?

-Do you fancy a walk?

-

-Shall we go for a walk?

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

-It's nice to take a break,

-Kinky Boots.

-We've had some fresh air.

-Tell me about your childhood

-in Corwen.

-What sort of place

-was your original home?

-I have some wonderful memories

-of Corwen...

-..and of my mother, my father,

-my brother and my sister.

-My father was the local butcher...

-..and he was a man mountain.

-He was noisy and fiery

-and he shouted a lot.

-"What are you doing?

-Where are you going? Go to bed!"

-We always had to be working.

-We always had to be busy.

-If I sat down and read a book,

-he'd tell me I was wasting time.

-My mother was a real sweetheart.

-She was exceptionally beautiful.

-She was one of these soft people

-who attract other people to them.

-Just like you.

-Just like you.

-

-Just like you.

-She was always smiling

-and there was always food on the go.

-The aroma of food filled the house.

-She was forever cooking pork,

-beef or chicken in the Aga.

-I had a perfect childhood.

-We lived in the centre of town...

-..so it was as though

-I had a stage on which to perform.

-You opened the shop door and you'd

-stand and say hello to passers-by.

-That's why I'm like this.

-You had a happy childhood?

-Yes - I had a happy childhood.

-I had plenty of love, plenty of food

-and plenty of solace.

-Everything I needed.

-Everything I needed.

-

-It's all anyone needs.

-Love and solace, Kinky Boots.

-Let's head home

-to have a cup of tea.

-Let's go home

-and make some tea for Nia.

-Lead us home, Kinky Boots.

-Kinky Boots and I

-are wearing matching coats!

-We had a lovely walk

-with Kinky Boots.

-She's relaxing now and so are we.

-I don't leave anyone's home

-without asking them this question.

-If you had to rescue three things

-from this house, what would they be?

-First and foremost, Kinky Boots.

-First and foremost, Kinky Boots.

-

-Obviously.

-I can't go out

-without my lipstick and my make-up.

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

-It helps us face the world.

-Yes. You understand.

-I have one, two, three,

-four, five red lipsticks.

-Each one

-is a different shade of red.

-What makes lipstick so important?

-Does it help you face the world?

-I'm remarkably plain

-without my make-up.

-Yes, indeed.

-I need lipstick,

-mascara and blusher.

-There's nothing plain

-about Heulwen Haf.

-No, I'm very plain.

-I've lost my eyebrows for

-the second time, so I use a pencil.

-You're on trend with that.

-You're on trend with that.

-

-Yes, thankfully.

-What's the third thing?

-What's the third thing?

-

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

-Actually, I want to take

-my whole bedroom with me.

-I want my lamp,

-my cushions and my throw.

-I want Kinky Boots

-on the bed with me.

-That's just greedy!

-You want the whole bedroom!

-Yes, plus my lipstick.

-Thank you for the welcome

-and or the fun.

-I'm not promising to go home!

-I'm not promising to go home!

-

-Glad to hear it.

-I want to nestle here.

-.

-Subtitles

-Subtitles

-

-Subtitles

-This series was inspired

-by the land and seas of Wales.

-My roots lie here - the place where

-I discovered my instinct for food.

-During this series,

-I'll travel across Wales...

-..to meet people who are

-passionate about food, just like me.

-I'll meet a fisherman,

-a forager and a beekeeper.

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

-cook a whole lamb on a rugby field.

-I'll cook indoors and outdoors...

-..on dry land and at sea.

-Welcome to Cegin Bryn Tir A Mor.

-For help to follow the programme,

-use the website...

-..and the Dal Ati app.

-Beef In Ale

-I'll use beef cheeks

-for this recipe.

-It's the perfect cut of beef

-for braising.

-It's ideal for stewing

-and braising.

-First, cut the cheek in half.

-Place the meat in a bowl.

-Add a stick of celery.

-I'll keep the vegetables chunky...

-..because I'll cook the meat

-for three hours.

-It's important to use chunky

-vegetables, so they don't overcook.

-Add one onion.

-Two star anise.

-Black pepper.

-Use whole peppercorns.

-Some thyme...

-..and some bay leaves.

-To finish the marinade,

-pour beer over the whole thing.

-The beer

-starts to break down the fat...

-..in the meat.

-Chill it in the fridge overnight.

-The colour of the beer changes.

-The colour of the beef also changes.

-The cooking process has begun.

-Pour the marinade into the saucepan.

-I'll put this heavy-bottomed

-casserole dish on a high heat.

-Pour some oil in the casserole dish.

-Season the beef cheeks.

-SIZZLING

-Put the beer marinade

-on a high heat.

-Spoon off the froth which

-appears when it comes to the boil.

-Remove it all.

-The beef cheeks are ready.

-Turn down the heat.

-Remove the meat.

-Pour some oil in the casserole...

-..then add the drained,

-marinated vegetables.

-When the vegetables

-have caramelised...

-..add the herbs,

-the star anise and the peppercorns.

-Pour the beer marinade

-over the vegetables and beef cheeks.

-It's important to reduce the beer

-by 50% to intensify the flavour.

-Once it's ready,

-add some chicken stock.

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

-..and cook it for three hours

-at 140 degrees.

-Plenty of time to have a cuppa,

-enjoy a pint or mow the lawn.

-I'll prepare carrots and dumplings

-to go with the braised beef cheeks.

-Dumplings are easy to make.

-All you need is flour,

-breadcrumbs, beef suet...

-..thyme for flavour and colour...

-..and an egg and milk mixture

-beaten with a fork.

-Gradually add the wet ingredients

-to the dry ones...

-..and, finally,

-add some horseradish.

-Knead the mixture

-and roll it into small balls.

-Boil the dumplings

-in the carrots' salty water.

-Braised beef cheeks cooked in beer.

-Fantastic.

-You really must try this.

-It's light

-and bursting with flavour.

-A wonderful, perfect combination.

-Mm!

-During this series, I'll step out of

-the kitchen into the fresh air...

-..to be inspired

-by the land and sea.

-I've set up a temporary kitchen

-in Lleyn...

-..and on a farm in West Wales.

-This week, we're by the sea.

-Langoustines And Garlic Butter

-I'm by the sea and the next recipe

-is langoustines and garlic butter.

-First, melt the butter

-and add garlic to it.

-Into the pan.

-Peel and finely chop the garlic.

-The more you chop garlic,

-the more oil comes out...

-..and the more intense

-its flavour becomes.

-Salt.

-Pepper.

-Let it cook, to allow the garlic

-to flavour the butter.

-Next, cut the langoustines

-down the middle.

-Take a sharp knife and push it

-into the middle of the langoustine.

-Slice down the entire body.

-You can see the meat inside.

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

-..and pour oil

-over the langoustines.

-Take the butter off the heat.

-Make sure the barbecue's hot.

-Put them straight on there.

-SIZZLING

-You want to hear

-that sizzling sound...

-..as though

-you were frying something.

-It's important the barbecue's hot.

-The langoustines will take

-three to four minutes to cook.

-I'll chop some parsley

-and add it to the butter.

-Add the zest of one lemon

-to the butter.

-Add the juice of half the lemon...

-..and cook the other half

-of the lemon on the barbecue.

-The lemon gives it a totally

-different flavour.

-This is what you need.

-The langoustines

-are a lovely colour.

-Place the langoustines

-in a clean bowl.

-To finish, heat the butter.

-Pour all the butter

-over the langoustines.

-Barbecued langoustines

-with garlic butter.

-.

-Subtitles

-Subtitles

-

-Subtitles

-The land and seas of Wales

-inspired this series.

-I'll travel across the country

-to collect ingredients...

-..and meet people who, like me,

-love to cook.

-This week, I learn about the Tongan

-tradition of cooking in the ground.

-Polu and Gwenno, his wife,

-invited me to a family feast...

-..in a back garden

-in Narberth, West Wales.

-Can you explain what Puku's doing?

-He's starting a fire.

-We'll cook food in that fire.

-It's like an underground oven.

-This is a Tongan tradition?

-This is a Tongan tradition?

-

-Yes.

-Is there a name

-for this sort of cooking?

-It's known as an umu.

-This is now Tongan people cook.

-A rock stores the heat

-you use to cook food in the umu.

-Yes.

-The fire's going well,

-so what's the next stage?

-These are banana leaves.

-These are banana leaves.

-

-Yes.

-What's happening now?

-We're softening the leaves.

-When they're soft,

-you can wrap them around the food.

-Who taught Puku to do this?

-THEY SPEAK TONGAN

-Puku's family,

-especially his father, taught him.

-It's been handed down in the family.

-The Tongan fire is warming up...

-..and, because

-it's a social occasion...

-..they make sure

-there's plenty food for everyone.

-Do we put food in the leaves?

-Do we put food in the leaves?

-

-Yes.

-Meat, coconut milk and onions.

-Is Paulo the boss?

-Yes - he's definitely the boss.

-Paulo will do the wrapping.

-We'll prepare the food

-and he'll wrap it.

-This is lamb.

-Is it important

-to cut it into small pieces?

-Yes, because it makes it easier

-to cook.

-It cooks faster.

-In goes the lamb.

-In goes the lamb.

-

-Straight in? OK.

-And the spring onions.

-Mind your fingers.

-On go the onions.

-Enough.

-A master at work.

-Beef is also prepared

-in the same way.

-The meat is ready for the umu.

-Do you cook fruit and vegetables too

-or just meat?

-We're about to prepare some fruit.

-Does it go in the umu too?

-Does it go in the umu too?

-

-Yes.

-That's papaya.

-We eat papaya for dessert in Tonga.

-I was soon

-helping to prepare papaya.

-He's removing the seeds.

-He says you're very good.

-He says you're very good.

-

-Thank you.

-We filled one with shallots

-and one with banana and honey.

-Of course, we filled both

-with coconut milk.

-On go the lids.

-It's a great way to cook.

-It keeps the flavours

-and the liquid in.

-Yes. It's really good.

-It's ready for the umu.

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

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

-

-Not the oven but the umu.

-MUSIC

-Does the basket go straight in?

-Does the basket go straight in?

-

-Yes.

-Lovely.

-A lot of leaves.

-Yes - banana leaves.

-Is that Tongan carpet?

-No. Sorry!

-THEY LAUGH

-And a duvet.

-It's important to do this quickly,

-to trap the heat.

-MUSIC

-It smells great.

-Yeah!

-Yeah!

-

-Nice.

-After an hour or two in the ground

-and a short prayer...

-..it's time for the feast.

-What do you make of

-the whole occasion?

-The way they cook in the ground

-and the flavours?

-It's great because it's different

-from anything in my background.

-When you go to Tonga, you may start

-with something small in the umu...

-..for Sunday lunch.

-People hear you're visiting...

-..and relatives bring a pig,

-a watermelon or some fish...

-..and it becomes a feast.

-Lamb.

-Lamb.

-

-It smells fantastic.

-Really good.

-Mm!

-Really nice. Tasty.

-You can serve it in your restaurant!

-I'd definitely serve that one.

-What do you think?

-That's nice.

-The honey adds something to it.

-A sweetness.

-Nice.

-Very nice.

-Thank you very much.

-I've learned something today.

-How to cook in a different way

-and create tasty food.

-Thank you.

-Thank you.

-

-Well done, boys.

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

-Vanilla Creme Brulee

-This is a classic recipe.

-Vanilla creme brulee.

-We only need the egg yolks.

-That's what makes this

-such a lovely, rich recipe.

-I'll add caster sugar

-to the egg yolks.

-In it goes.

-It's important

-to whisk it immediately.

-If you allow the sugar

-to sit on the egg yolks...

-..the sugar

-will start to cook the egg yolks.

-It's important

-to whisk it straightaway.

-Warm the double cream.

-Add a little bit of milk.

-That's plenty.

-Now for the vanilla.

-The easiest way to get all the seeds

-out of a vanilla pod...

-..is to lay the pod

-on a chopping board...

-..and run a sharp knife

-down the middle.

-Spread the pod open

-and run a knife down it.

-That's how you collect

-all the seeds.

-Add the seeds

-and the pod to the cream.

-Whisk it and make sure

-you separate all the seeds.

-Pour half the mixture into the bowl.

-Mix well.

-Add the rest of the cream.

-Pour the mixture into ramekins.

-Fill them to the top.

-Pour warm water into the tray

-where the ramekins sit.

-The water will help cook

-the mixture in the ramekins evenly.

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

-scrambled egg on the outside...

-..and a soft texture in the centre.

-The warm water is important.

-Cook at 120 degrees for 45 minutes.

-The creme brulee

-has had time to cool.

-The next step

-is the one which everyone loves.

-We all love

-to crack the top in a restaurant.

-It's time to burn the sugar,

-using a blowtorch.

-You only need a thin layer of sugar.

-Burn the sugar.

-Do this quickly.

-If you do it slowly,

-you'll end up with scrambled egg.

-It's important

-to do this pretty quickly.

-There we are.

-A classic vanilla creme brulee.

-Let the sugar cool

-before you serve it.

-S4C subtitles by Eirlys A Jones

-.