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