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0:00:17 > 0:00:20- Hello and welcome to Heno - from Llanelli.
0:00:21 > 0:00:24- We hope you had a fantastic - Bank Holiday weekend.
0:00:24 > 0:00:28- We'll have another Bank Holiday - in another short month.
0:00:28 > 0:00:30- I love the month of May!
0:00:31 > 0:00:34- We're joined in the kitchen - by Gareth Richards.
0:00:34 > 0:00:38- Tell us what you're preparing for us - tonight.
0:00:38 > 0:00:43- I'm going to make a spring gateaux - and chicken lollipops.
0:00:43 > 0:00:46- They're something different.
0:00:46 > 0:00:50- Here's what else we have - on tonight's programme.
0:00:50 > 0:00:55- Gerallt researches May Day - traditions and customs.
0:00:55 > 0:01:01- Cardiff's luxury Cathedral 73 hotel - is for sale for 1.5 million.
0:01:01 > 0:01:05- I went to have a look at the place.
0:01:06 > 0:01:09- May is National Walking Month.
0:01:09 > 0:01:14- We're encouraged to go for a walk to - make the most of our surroundings.
0:01:14 > 0:01:19- Tonight, we go for a walk along the - Wales Coast Path with Elinor Gwynn.
0:01:19 > 0:01:22- We'll be joined by Arwel Michael...
0:01:22 > 0:01:26- ..to ensure that we're prepared - before going out for a walk.
0:01:26 > 0:01:31- We're joined in the studio by the - maestro himself, Alwyn Humphreys.
0:01:32 > 0:01:37- We'll chat to Alwyn about the - special Eisteddfod that lays ahead.
0:01:37 > 0:01:39- Welcome to Heno.
0:01:44 > 0:01:50- There are traditions and customs - we associate with certain months...
0:01:50 > 0:01:52- ..and May is no exception.
0:01:52 > 0:01:55- This a month which we all welcome.
0:01:56 > 0:01:59- Here's Gerallt with some - of our May Day traditions.
0:01:59 > 0:02:03- He starts his journey - in the beautiful Conwy Valley.
0:02:06 > 0:02:09- May is the month for growing.
0:02:09 > 0:02:13- It's also great for - those who enjoy trekking.
0:02:14 > 0:02:18- It's a month which has inspired - poets to write about its beauty.
0:02:18 > 0:02:23- From the poems that have ever been - written about this time of year...
0:02:23 > 0:02:28- ..is Clychau'r Gog by R Williams - Parry still one of the most popular?
0:02:28 > 0:02:30- I'm sure that's true.
0:02:30 > 0:02:34- There's something about it.
0:02:34 > 0:02:36- There's a romance to the sound.
0:02:37 > 0:02:38- It's tuneful.
0:02:39 > 0:02:42- Bluebells are capable of capturing - our senses...
0:02:42 > 0:02:45- ..from the aroma to the colour.
0:02:46 > 0:02:51- "The wild evocative perfume, - the old intoxicating paint."
0:02:51 > 0:02:56- R Williams Parry has captured the - entire experience within the poem.
0:02:56 > 0:03:01- This time of year continues to - inspire you and many other poets.
0:03:01 > 0:03:03- There's something about new life.
0:03:04 > 0:03:07- Primroses have been - incredible this year.
0:03:07 > 0:03:10- Vast bouquets have been - growing in the burrows.
0:03:11 > 0:03:14- A person sees images in things - that are familiar.
0:03:15 > 0:03:19- "In the valley of winter's end, - at the tip of the year."
0:03:19 > 0:03:24- "On the banks of the estuary, - the sun is a yellow dam."
0:03:24 > 0:03:29- The countryside and gardens are - worth seeing this time of year.
0:03:29 > 0:03:34- Plas Brondanw gardens near - Llanfrothen are among the best.
0:03:36 > 0:03:39- This is the wettest area - of the garden.
0:03:39 > 0:03:43- The gold y gors or - marsh marigold is a May flower.
0:03:44 > 0:03:45- It's fantastic.
0:03:46 > 0:03:49- Melyn y gors is another - name given to the flower.
0:03:49 > 0:03:54- People used to use this flower to - decorate their homes for May day.
0:03:54 > 0:04:00- On the Isle of Man, they used to - take a handful of these flowers...
0:04:00 > 0:04:03- ..and sprinkle them on the doorstep.
0:04:03 > 0:04:09- The reason being to keep all of - the fairies away from the house.
0:04:09 > 0:04:13- In Ireland, - they have a different tradition.
0:04:13 > 0:04:17- Children would walk around - and take one of these flowers...
0:04:17 > 0:04:20- ..before posting it - through the letter box.
0:04:21 > 0:04:25- People were happy to receive these - as a good luck gesture.
0:04:28 > 0:04:34- A favourite English saying - which many of us misinterpret...
0:04:34 > 0:04:38- ..is "never cast a clout - until May is out."
0:04:38 > 0:04:42- I think you better put this - back on or you'll catch a cold.
0:04:43 > 0:04:47- May isn't out yet as - we're waiting for the hawthorn!
0:04:47 > 0:04:51- There's confusion - over the two white thorns.
0:04:51 > 0:04:55- The blackthorn will - stop flourishing soon.
0:04:55 > 0:05:01- The true May or the hawthorn will - begin blooming within a fortnight.
0:05:01 > 0:05:03- Keep your coat on until then!
0:05:03 > 0:05:09- The month of May also brings joy.
0:05:09 > 0:05:12- May is great.
0:05:12 > 0:05:16- The birds are singing and the - spring flowers are blooming.
0:05:17 > 0:05:22- People used to dance around - the maypole in villages...
0:05:23 > 0:05:25- ..as a sign of summer celebration.
0:05:26 > 0:05:28- In rural areas...
0:05:28 > 0:05:32- ..they would go to one - specific area to celebrate.
0:05:32 > 0:05:35- It was a great time - for celebrating and fun.
0:05:36 > 0:05:38- Why not celebrate - the beginning of May?
0:05:40 > 0:05:44- The month of May means a variety - of things to different people.
0:05:45 > 0:05:49- The gentleness of the month...
0:05:49 > 0:05:53- ..the colours of the flowers, - the birdsong...
0:05:53 > 0:05:57- ..and the rain, - are significant signs of May.
0:05:57 > 0:06:02- I'd encourage everyone - to venture out and enjoy this month.
0:06:08 > 0:06:10- It's great to welcome the spring.
0:06:11 > 0:06:16- Tonight, Gareth is in the kitchen - to make some lollipops.
0:06:16 > 0:06:21- Yes, I'm making - a main course meal for supper.
0:06:21 > 0:06:26- I've got some chicken legs here. - They don't look very appetizing.
0:06:26 > 0:06:30- The closest you may have - come to a chicken leg...
0:06:31 > 0:06:33- ..is in a party or a buffet.
0:06:34 > 0:06:38- These ones will be different as - we'll transform them into lollipops.
0:06:38 > 0:06:40- But they're cheap.
0:06:40 > 0:06:45- You can get buy ten legs for 1.50.
0:06:45 > 0:06:48- This is the first step.
0:06:48 > 0:06:51- Take a sharp knife...
0:06:51 > 0:06:56- ..and slice through - a joint in a circular motion.
0:06:56 > 0:07:00- Then remove the skin.
0:07:00 > 0:07:02- That's the nicest part!
0:07:02 > 0:07:05- No. I don't like the skin.
0:07:05 > 0:07:11- Push the meat down the leg - to create a lollipop head.
0:07:12 > 0:07:15- Take care whilst doing this.
0:07:15 > 0:07:18- It'll take you a while to do it.
0:07:18 > 0:07:21- You're removing all the veins.
0:07:21 > 0:07:25- Use a red chopping board - for hygiene purposes.
0:07:25 > 0:07:27- I'm not very good with bones.
0:07:27 > 0:07:30- After a while, - it should resemble a lollipop.
0:07:31 > 0:07:34- Scrape the skin off the bone - and it should look like this.
0:07:35 > 0:07:37- That's very clever.
0:07:38 > 0:07:43- I'll wash my hands - as I've been handling raw meat.
0:07:44 > 0:07:50- Chicken meat is quite bland. - I'll be adding plenty of flavour.
0:07:50 > 0:07:52- I've got some thick yoghurt here.
0:07:53 > 0:07:57- Add a tablespoon of garam masala.
0:07:58 > 0:08:00- These spices are in our cupboards.
0:08:00 > 0:08:03- Add a tablespoon of cinnamon.
0:08:04 > 0:08:07- I also need a tablespoon of cumin.
0:08:07 > 0:08:11- You could add more if you want more - of the flavour.
0:08:11 > 0:08:17- To add colour, - add a heaped teaspoon of turmeric.
0:08:17 > 0:08:20- There's plenty of spices in there.
0:08:20 > 0:08:22- Swirl the ingredients together.
0:08:22 > 0:08:25- The spices will thicken the yoghurt.
0:08:26 > 0:08:28- Place the chickens in the mixture.
0:08:29 > 0:08:32- You could prepare - this four hours in advance.
0:08:33 > 0:08:38- The meat will have time to marinate - and absorb the different flavours.
0:08:39 > 0:08:44- Mix the chicken with the yoghurt - before placing it in the fridge.
0:08:45 > 0:08:51- Ensure these flavours don't - affect any food in your fridge...
0:08:51 > 0:08:55- ..by covering the bowl - with some cling film.
0:08:56 > 0:08:59- Leave the mix - until it looks like this.
0:08:59 > 0:09:05- I've lined a baking tray - with a piece of greaseproof paper.
0:09:05 > 0:09:11- The yoghurt will protect the chicken - during the cooking process.
0:09:12 > 0:09:14- The yoghurt is quite healthy too.
0:09:15 > 0:09:18- Yes, it's a healthy meal...
0:09:18 > 0:09:22- ..and the yoghurt - will make the meat tender.
0:09:23 > 0:09:29- Place these in the oven at 180 - degrees Celsius or 350 Fahrenheit.
0:09:29 > 0:09:35- The time needed to cook will depend - on the size of the chicken legs.
0:09:35 > 0:09:39- These should take around - 30 minutes to cook through.
0:09:39 > 0:09:41- Here are some I prepared earlier.
0:09:41 > 0:09:45- They look much better - after they've been cooked.
0:09:45 > 0:09:50- Next, you'll need a wok - or deep saucepan.
0:09:50 > 0:09:53- I'm using a teaspoon - of sunflower oil...
0:09:54 > 0:09:59- ..and a knob of butter - to add flavour.
0:09:59 > 0:10:03- The oil will stop the butter - from burning.
0:10:03 > 0:10:07- Why are you using this oil - as opposed to olive oil?
0:10:07 > 0:10:11- It won't fill the kitchen - with too much smoke.
0:10:11 > 0:10:14- It has a higher smoke point.
0:10:14 > 0:10:16- It has a higher smoke point.- - That's very interesting.
0:10:16 > 0:10:19- Next, I'm making spiral vegetables.
0:10:19 > 0:10:23- The spiralizer is one of my - favourite kitchen gadgets.
0:10:23 > 0:10:27- Squeeze the courgette - through the gadget...
0:10:27 > 0:10:31- ..to create spirals - that resemble spaghetti.
0:10:31 > 0:10:35- This is great to help get the - children involved in the kitchen.
0:10:36 > 0:10:39- It's a very simple process - if you already own the gadget.
0:10:40 > 0:10:45- You could grate the courgettes - and carrots instead.
0:10:45 > 0:10:48- The carrots add colour and vitamins.
0:10:48 > 0:10:51- You need to use your muscles - to use this machine.
0:10:52 > 0:10:54- This meal will be - a feast for the eyes.
0:10:54 > 0:10:56- It's a very visual meal.
0:10:56 > 0:10:58- Is there anything coming out?
0:10:59 > 0:11:02- Yes, it's getting there.
0:11:02 > 0:11:05- You have to turn the handle quickly.
0:11:05 > 0:11:07- Add the carrots to the pan.
0:11:07 > 0:11:09- It looks lovely.
0:11:10 > 0:11:14- Mix the ingredients to ensure - that they're cooked very quickly.
0:11:14 > 0:11:18- This will help the ingredients - retain their flavour.
0:11:18 > 0:11:22- You don't want crispy vegetables - but they should be cooked.
0:11:22 > 0:11:26- Vegetables tend to become very limp - if they're overcooked.
0:11:26 > 0:11:28- Do you own a spiralizer?
0:11:28 > 0:11:33- No, but I'd like one as they're - a great way to introduce vegetables.
0:11:33 > 0:11:38- The vegetables have been cooked - quickly to be served with the meat.
0:11:39 > 0:11:42- I'm also going to make a dip - to go in this pot.
0:11:43 > 0:11:45- You'll need thick yoghurt.
0:11:45 > 0:11:50- I'm also using lime juice to cut - through the richness of the meat.
0:11:50 > 0:11:55- Add some mint and cucumber too.
0:11:55 > 0:11:59- A dip can transform a meal.
0:11:59 > 0:12:03- This is similar to a dip that's - served in Indian restaurants...
0:12:04 > 0:12:06- ..the raita dip.
0:12:06 > 0:12:11- I'm not adding much flavour - to the dip...
0:12:11 > 0:12:13- ..as it's all about texture.
0:12:14 > 0:12:17- This is a very fresh meal...
0:12:17 > 0:12:20- ..but it's very quick to prepare.
0:12:20 > 0:12:21- It's very healthy.
0:12:21 > 0:12:23- It's very healthy.- - It's cheap to make too.
0:12:23 > 0:12:28- You could prepare the dip beforehand - and store it in the fridge.
0:12:28 > 0:12:31- To serve, place the meat - on the bed of vegetables.
0:12:31 > 0:12:33- This is perfect finger food.
0:12:34 > 0:12:36- That's a big portion!
0:12:36 > 0:12:39- You can garnish the dish - with watercress leaves...
0:12:39 > 0:12:43- ..that are full of iron, - vitamin C and calcium.
0:12:43 > 0:12:45- This is ready for you to sample.
0:12:46 > 0:12:48- Pass it over, Gareth.
0:12:48 > 0:12:50- It looks lovely.
0:12:50 > 0:12:53- I'm not going to use a fork.
0:12:53 > 0:12:55- I'm going to try the vegetables.
0:12:55 > 0:12:58- The dip cools the mouth - after the spices.
0:12:58 > 0:13:02- It's a simple dish to eat and enjoy.
0:13:02 > 0:13:04- You'll return later to make pudding.
0:13:04 > 0:13:07- You'll return later to make pudding.- - I'll be making a spring gateaux.
0:13:07 > 0:13:09- Llinos can't wait!
0:13:10 > 0:13:15- After the break, we'll chat - to the conductor, Alwyn Humphreys.
0:13:15 > 0:13:20- I'll take you to the luxury - Cathedral 73 Hotel in Cardiff.
0:13:20 > 0:13:26- The hotel is currently for sale and - it could be yours for 1.5 million.
0:13:26 > 0:13:28- See you in a few minutes.
0:13:34 > 0:13:34- .
0:13:35 > 0:13:35- Subtitles
0:13:35 > 0:13:37- Subtitles- - Subtitles
0:13:41 > 0:13:43- Welcome back.
0:13:44 > 0:13:48- Tonight, we're joined by - the conductor, Alwyn Humphreys.
0:13:48 > 0:13:50- It's great to have your company.
0:13:50 > 0:13:56- You're here to discuss the National - Eisteddfod Cymanfa's birthday.
0:13:56 > 0:14:01- The Cymanfa Ganu will take place - at the Abergavenny Eisteddfod.
0:14:01 > 0:14:07- We'll celebrate 100 years since the - first official Eisteddfod Cymanfa.
0:14:07 > 0:14:12- There were other unofficial Cymanfas - in the pavilion before then too.
0:14:12 > 0:14:16- They were hosted by - different denominations each year.
0:14:16 > 0:14:20- David Lloyd George was the - Secretary of State for War in 1916.
0:14:20 > 0:14:22- It was during World War I...
0:14:22 > 0:14:28- ..and the Battle of the Somme - was very clear in people's minds.
0:14:28 > 0:14:34- Some 650,000 British soldiers - had been killed in the battle.
0:14:34 > 0:14:40- The battle of Mametz Wood was also - part of the Battle of the Somme.
0:14:40 > 0:14:45- Around 4,000 Welsh soldiers - were killed in that battle.
0:14:45 > 0:14:50- They did win the battle - but the losses were enormous.
0:14:50 > 0:14:55- Some opposed the Cymanfa Ganu...
0:14:55 > 0:14:57- ..as it was such a terrible time.
0:14:57 > 0:15:00- However, David Lloyd George...
0:15:00 > 0:15:04- ..believed that it was the best way - to cope with the losses.
0:15:04 > 0:15:08- He thought a Cymanfa Ganu - would raise the nation's spirits.
0:15:08 > 0:15:14- I have a photocopy of the Cymanfa - that was held in Aberystwyth.
0:15:14 > 0:15:17- It took place on Friday - 18 August, 1916.
0:15:18 > 0:15:21- If someone has an original copy...
0:15:21 > 0:15:25- ..I'd like to show it - at the Cymanfa.
0:15:25 > 0:15:29- In this photocopy, we can see - that there were three meetings...
0:15:29 > 0:15:35- ..at 10.00am, 2.00pm and 6.00pm and - each Cymanfa lasted for two hours.
0:15:35 > 0:15:38- There were 58 hymns, - three anthems...
0:15:39 > 0:15:44- ..and 6,000 people present - in the pavilion.
0:15:45 > 0:15:51- It was a beautiful day so another - 5,000 people stood outside.
0:15:51 > 0:15:57- They removed the sides of the - pavilion so everyone could see.
0:15:57 > 0:16:03- Musical judges from universities in - England were present at the event.
0:16:03 > 0:16:08- They were amazed at - how many people could join forces...
0:16:08 > 0:16:12- ..and sing at such a high standard - without any rehearsals.
0:16:13 > 0:16:16- That is what's so special - about the people of Wales.
0:16:17 > 0:16:19- We all enjoy a Cymanfa Ganu.
0:16:19 > 0:16:24- Have you chosen the same hymns - that were performed 100 years ago?
0:16:25 > 0:16:29- Some of the original hymns - have been included.
0:16:29 > 0:16:33- One of them is Aberystwyth - by Joseph Parry.
0:16:33 > 0:16:39- It's thought that the Welsh soldiers - sang the hymn when they were at war.
0:16:40 > 0:16:42- It must have been very emotional.
0:16:42 > 0:16:48- The foreword in the - original Cymanfa programme...
0:16:48 > 0:16:52- ..mentions that they chose the hymns - for three reasons.
0:16:53 > 0:16:55- They wanted Welsh melodies...
0:16:55 > 0:17:01- ..that were originally folk tunes - that had been turned into hymns.
0:17:01 > 0:17:07- They also chose hymns by some - of Wales' uneducated composers.
0:17:07 > 0:17:12- There were also hymns - by prominent composers...
0:17:13 > 0:17:16- ..like Joseph Parry - and Ambrose Lloyd.
0:17:16 > 0:17:19- We'll include - some of those original hymns...
0:17:20 > 0:17:25- ..and choose hymns that will - represent the decades since 1916.
0:17:26 > 0:17:29- We have a hymn from 1916 to 1926...
0:17:29 > 0:17:32- ..another from 1926 to 1936 - and so forth.
0:17:32 > 0:17:34- It's a great idea.
0:17:34 > 0:17:38- It will be a reflection of - Welsh hymns over the past 100 years.
0:17:39 > 0:17:42- You'll be joined - by a very special brass band.
0:17:42 > 0:17:46- I've conducted the Cymanfa - on two previous occasions.
0:17:47 > 0:17:49- My last Cymanfa was in Ebbw Vale...
0:17:49 > 0:17:53- ..and I managed to persuade them - to get a brass band involved.
0:17:53 > 0:17:58- The Tredegar Brass Band - was right on the doorstep.
0:17:58 > 0:18:00- They're currently - Wales' best band...
0:18:01 > 0:18:04- ..after winning the most recent - championship in Swansea.
0:18:05 > 0:18:09- Last week, I attended one of their - rehearsals and they were fantastic.
0:18:10 > 0:18:13- They listen to everything - you want them to do.
0:18:13 > 0:18:15- They're incredible.
0:18:15 > 0:18:18- The organist will be Rob Nicholls.
0:18:18 > 0:18:22- He's one of the best - and a very good conductor too.
0:18:22 > 0:18:27- We'll welcome the Eisteddfod choir - to the stage to perform two pieces.
0:18:27 > 0:18:30- There's one piece by Karl Jenkins...
0:18:30 > 0:18:34- ..and an American piece that's - fairly unknown in this country.
0:18:35 > 0:18:38- However, I believe it will be - a great hit after the Cymanfa.
0:18:39 > 0:18:42- The Cymanfa is held on the - first Sunday of the Eisteddfod.
0:18:43 > 0:18:46- Traditionally, it was held - at the end of the Eisteddfod.
0:18:47 > 0:18:51- However, it's now held at the start - as people tend to go home early.
0:18:51 > 0:18:54- It will be held on the first Sunday.
0:18:54 > 0:18:56- We'll chat more later, Alwyn.
0:18:57 > 0:19:00- As you know, - when I'm not in the studio...
0:19:00 > 0:19:06- ..I like to visit establishments - that offer a five star service.
0:19:06 > 0:19:12- When I heard that a hotel in Cardiff - was for sale at 1.5 million...
0:19:12 > 0:19:18- ..I had to go and see - what it was all about!
0:19:21 > 0:19:27- A stone's throw from Cardiff city - centre is the Cathedral 73 hotel.
0:19:27 > 0:19:30- If you don't know the - whereabouts of the hotel...
0:19:31 > 0:19:36- ..keep a lookout for Mrs Eva - Bramley, the big yellow Rolls-Royce.
0:19:36 > 0:19:39- The hotel is currently for sale...
0:19:40 > 0:19:43- ..which gives us the ideal - opportunity to look around.
0:19:45 > 0:19:48- The building was once - a cafe for local workers...
0:19:49 > 0:19:53- ..before Nigel John transformed - it into a boutique hotel.
0:19:53 > 0:19:58- It has a bar, restaurant, function - room, six bedrooms, two flats...
0:19:58 > 0:20:00- ..and a cottage in the garden.
0:20:01 > 0:20:06- The hotel has welcomed celebrities - including Alex Jones, Ed Sheeran...
0:20:06 > 0:20:11- ..the cast and crew of American - drama, Sons of Anarchy and Sherlock.
0:20:11 > 0:20:15- If it's good enough for them - then it's good enough for me!
0:20:18 > 0:20:21- We've had some really - big celebrities.
0:20:21 > 0:20:24- You think, "are they - really playing a guitar...
0:20:24 > 0:20:29- "..and strumming away to 40 people - in our bar on a Monday?"
0:20:29 > 0:20:33- When they can sell-out the 02 Arena - for three nights on the run.
0:20:37 > 0:20:41- Everyone loves it - and the way it looks.
0:20:42 > 0:20:45- Every little detail works...
0:20:45 > 0:20:48- ..and a lot of time - has been spent on the hotel.
0:20:49 > 0:20:52- The location of the hotel - is fabulous.
0:20:53 > 0:20:57- You can come here and - then walk into the city centre.
0:20:58 > 0:21:00- If I had the money, I'd buy it.
0:21:02 > 0:21:05- The hotel is on the market - for 1.5 million.
0:21:05 > 0:21:11- But what does designer, Gwyn Eiddior - think of the hotel? Is it a bargain?
0:21:11 > 0:21:17- Just from walking in, you can see - that the building is wonderful.
0:21:17 > 0:21:22- Cathedral Road is one of the most - luxurious streets in Cardiff.
0:21:23 > 0:21:27- It has large houses dating back - to the Victorian period.
0:21:27 > 0:21:30- As you enter...
0:21:30 > 0:21:35- ..you see the building is filled - with expensive furniture.
0:21:35 > 0:21:40- It's colourful, but subtle.
0:21:40 > 0:21:43- Tell us a bit about the rooms.
0:21:43 > 0:21:49- The rooms have all been - uniquely decorated.
0:21:49 > 0:21:54- There's a unique character - to each room.
0:21:54 > 0:21:58- A lot of the artwork found - in the rooms have humorous sides.
0:21:59 > 0:22:03- I imagine staying at the hotel - must be a great experience.
0:22:03 > 0:22:07- This piece of artwork behind me - drew my attention.
0:22:07 > 0:22:09- It's unusual.
0:22:09 > 0:22:13- These Giacometti style figures...
0:22:14 > 0:22:17- ..are climbing the steel ropes.
0:22:18 > 0:22:19- There are many paintings.
0:22:20 > 0:22:25- There's also a metal sculpture - of various faces.
0:22:25 > 0:22:31- In one room, - I noticed a chest of drawers...
0:22:31 > 0:22:33- ..was sprayed in orange paint.
0:22:34 > 0:22:38- As you enter the neutral room...
0:22:38 > 0:22:41- ..you are drawn to the drawers.
0:22:41 > 0:22:45- There are small clever pieces - in each of the rooms.
0:22:46 > 0:22:49- The hotel is on the market - for 1.5 million.
0:22:49 > 0:22:52- What do you think of that?
0:22:52 > 0:22:58- The figure of 1.5 million - sounds like a lot...
0:22:58 > 0:23:04- ..but with the land and building - prices, I feel it's a bargain.
0:23:04 > 0:23:08- The hotel is big and the furniture - is very expensive.
0:23:08 > 0:23:14- If someone has a spare 1.5 million, - you should buy this hotel.
0:23:14 > 0:23:17- Could you see yourself living here?
0:23:17 > 0:23:21- If you could give me a loan, - I would love to live here.
0:23:25 > 0:23:27- You looked at home there!
0:23:27 > 0:23:29- You were there over the weekend.
0:23:29 > 0:23:33- Yes, I attended Alison - and Stephen's wedding there.
0:23:33 > 0:23:35- It's a wonderful place
0:23:35 > 0:23:39- Alwyn, we haven't mentioned - Salt of the Earth.
0:23:40 > 0:23:44- It's great to meet those who do - such good work in our communities.
0:23:44 > 0:23:50- A lucky someone will be honoured - in North-West Wales soon.
0:23:50 > 0:23:56- Get in touch if you know someone - who deserves to receive a plate...
0:23:56 > 0:23:58- ..and a visit from Alwyn.
0:23:58 > 0:24:03- Yes, you'll receive - a kiss and bunch of flowers!
0:24:04 > 0:24:08- That's the biggest honour - anyone could receive!
0:24:08 > 0:24:13- Good luck with the Cymanfa - at the Eisteddfod.
0:24:13 > 0:24:15- After the break...
0:24:15 > 0:24:19- ..we celebrate that May - is the National Walking Month...
0:24:19 > 0:24:22- ..by making the most - of what's on our doorstep.
0:24:23 > 0:24:26- To ensure that we're safe - when heading outdoors...
0:24:27 > 0:24:33- ..the keen rambler, Arwel Michael - joins us to share his advice.
0:24:33 > 0:24:35- See you after the break.
0:24:40 > 0:24:40- .
0:24:41 > 0:24:41- Subtitles
0:24:41 > 0:24:43- Subtitles- - Subtitles
0:24:47 > 0:24:49- Welcome back.
0:24:50 > 0:24:52- May is National Walking Month.
0:24:52 > 0:24:56- Recently on Prynhawn Da, - the naturalist, Elinor Gwynn...
0:24:56 > 0:24:59- ..guided us - along the Wales Coast Path.
0:24:59 > 0:25:02- Elinor started her journey - in South-East Wales...
0:25:02 > 0:25:06- ..by visiting the RSPB centre - near Newport.
0:25:10 > 0:25:15- Two years ago, I had the opportunity - to walk along the Welsh coastline...
0:25:15 > 0:25:19- ..just after the Wales - Coast Path was opened.
0:25:20 > 0:25:24- This year, we've decided to revisit - some of the sites on my tour.
0:25:24 > 0:25:27- I will bring you - picture-postcard views...
0:25:28 > 0:25:32- ..and to show the wonderful variety - of landscapes we have in Wales.
0:25:35 > 0:25:39- We start our journey - near Chepstow in South Wales...
0:25:39 > 0:25:43- ..which marks the start or the end - of the path.
0:25:43 > 0:25:47- Cellan, we've reached - the nature reserve...
0:25:47 > 0:25:50- ..that's located right next - to the Coast Path.
0:25:51 > 0:25:56- We're only a stone's throw away - from the pylons and power stations.
0:25:56 > 0:25:59- Tell the viewers - where this reserve is located.
0:25:59 > 0:26:04- The reserve is three miles east - of Newport city centre.
0:26:04 > 0:26:07- It's been here for 15 years...
0:26:07 > 0:26:10- ..and welcomes 100,000 - people annually.
0:26:11 > 0:26:17- The reserve was opened to replace - the feeding and nesting areas...
0:26:17 > 0:26:23- ..that were lost when the barrage - in Cardiff Bay was built.
0:26:23 > 0:26:29- This new habitat differs from - the one that used to be in Cardiff.
0:26:29 > 0:26:31- We have bog beds.
0:26:31 > 0:26:36- The work done in Cardiff sparked - the opening of this nature reserve.
0:26:36 > 0:26:41- This bogland is located - on the power station's wasteland.
0:26:41 > 0:26:46- The bog beds have been - extremely popular.
0:26:46 > 0:26:51- We work in partnership - with Natural Resources Wales...
0:26:51 > 0:26:55- ..to ensure that we work - to benefit nature in the long-term.
0:26:59 > 0:27:03- One of the most important aspects - of this nature reserve...
0:27:03 > 0:27:08- ..is that it's a piece of land - within the Gwent Levels.
0:27:08 > 0:27:10- In the future...
0:27:11 > 0:27:15- ..we want to reconnect the - communities with this landscape.
0:27:15 > 0:27:21- Our landscape is under pressure - from new developments and a new M4.
0:27:21 > 0:27:26- Cities are also extending out - to the surrounding levels.
0:27:32 > 0:27:37- These bog beds at - Newport Wetlands...
0:27:37 > 0:27:40- ..often welcome bearded tits.
0:27:41 > 0:27:46- This is the first location in Wales - where they've started to breed.
0:27:46 > 0:27:51- It's an important bird and there's - a good chance that you'll spot one.
0:27:51 > 0:27:57- A few have been flying around - like the marsh and Cetti's warblers.
0:27:58 > 0:28:03- During the winter, - you might even spot a bittern.
0:28:07 > 0:28:12- Are there events like guided tours - around the nature reserve?
0:28:12 > 0:28:15- Yes, we have at least one - guided tour per month.
0:28:16 > 0:28:19- There are also events - for the family.
0:28:19 > 0:28:22- You can rent binoculars...
0:28:22 > 0:28:25- ..and activity packs for children.
0:28:31 > 0:28:36- The Gwent Levels - is an artificial landscape.
0:28:36 > 0:28:39- There's nowhere better in Wales...
0:28:39 > 0:28:43- ..that shows how mankind - has transformed...
0:28:43 > 0:28:46- ..the landscape during history.
0:28:47 > 0:28:52- The trenches - are an important part...
0:28:52 > 0:28:56- ..of managing habitats - and landscapes.
0:28:56 > 0:29:02- These trenches are essential - to maintain the current landscape.
0:29:02 > 0:29:06- Over thousands of years...
0:29:06 > 0:29:10- ..wildlife has developed - in these trenches.
0:29:10 > 0:29:13- There are plants and insects...
0:29:13 > 0:29:16- ..that only live - in these of habitats.
0:29:16 > 0:29:22- During the summer, Natural Resources - Wales and the Gwent Levels owners...
0:29:22 > 0:29:28- ..ensure that water levels remain - high to maintain good crop growth.
0:29:28 > 0:29:30- During the winter...
0:29:31 > 0:29:35- ..the water levels - are lowered to avoid flooding.
0:29:35 > 0:29:40- Cellan, I look forward to seeing - what happens here in the future.
0:29:40 > 0:29:43- It's a stunning area - that faces serious challenges.
0:29:43 > 0:29:47- Good luck to the RSPB - and its partners.
0:29:47 > 0:29:49- Thank you.
0:29:56 > 0:29:58- It's a beautiful area.
0:29:58 > 0:30:03- It's time to welcome the naturalist - and rambler, Arwel Michael.
0:30:03 > 0:30:05- Welcome to the studio.
0:30:05 > 0:30:07- We saw your son in that item.
0:30:07 > 0:30:10- Yes, I was surprised to see him!
0:30:11 > 0:30:15- You're here to discuss - National Walking Month.
0:30:15 > 0:30:20- In Wales, we're lucky to have - so many locations to enjoy.
0:30:20 > 0:30:24- We have lots of locations to - go walking and enjoy the outdoors.
0:30:24 > 0:30:27- Wales a fantastic country - if you enjoy walking.
0:30:28 > 0:30:32- When did you discover - your love of walking?
0:30:32 > 0:30:38- I'd started an apprenticeship at the - Tick Tock factory in Ystrad Gynlais.
0:30:38 > 0:30:44- I was 15 years old so I was too old - to go out to play with the boys....
0:30:44 > 0:30:47- ..so I decided to start walking.
0:30:47 > 0:30:52- Later on in my teens, - I started walking longer distances.
0:30:52 > 0:30:56- I've been a serious rambler - since 1959.
0:30:56 > 0:31:02- This year, I'll celebrate 57 years - of walking the mountains of Wales.
0:31:02 > 0:31:06- You enjoy taking photographs too.
0:31:06 > 0:31:10- Yes, I always carry a camera - when walking.
0:31:10 > 0:31:16- I'm not a photographer but there - are so many great views to capture.
0:31:17 > 0:31:22- Therefore, taking pictures - has become second nature to me.
0:31:22 > 0:31:28- You have lots of experience - of walking...
0:31:28 > 0:31:34- ..so do you have any advice - for anyone who wants to go walking?
0:31:34 > 0:31:38- It's important to take - the right equipment with you.
0:31:38 > 0:31:40- Before you even start walking...
0:31:40 > 0:31:44- ..you should decide - on a start and end point...
0:31:44 > 0:31:48- ..and calculate how long - the walk will take you.
0:31:48 > 0:31:53- Leave a note at home, describing - your intended whereabouts...
0:31:53 > 0:31:56- ..just in case you're stuck - on a mountain.
0:31:56 > 0:32:01- This will help people know - where to start looking for you.
0:32:01 > 0:32:06- Since we've had our little dog, - we take it out for a walk.
0:32:06 > 0:32:08- We enjoy walking.
0:32:08 > 0:32:11- As we can see from these images...
0:32:11 > 0:32:17- ..we should make the most - of our landscape in Wales.
0:32:17 > 0:32:22- Being outdoors - is a medicine in itself.
0:32:23 > 0:32:29- You may feel tired - after a long trek.
0:32:29 > 0:32:33- Afterwards, - you'll feel inspired and healthier.
0:32:33 > 0:32:39- Let's talk about the essentials - that you should take with you.
0:32:39 > 0:32:42- You're very knowledgeable - in this field.
0:32:43 > 0:32:45- Tell us about the essentials.
0:32:45 > 0:32:49- Good walking boots are essential.
0:32:50 > 0:32:56- They should be sturdy and - more substantial than wellingtons.
0:32:56 > 0:32:58- Wellingtons will make you sweat.
0:32:59 > 0:33:04- Waterproof clothes are also vital, - especially if you're in Wales.
0:33:05 > 0:33:07- They will keep you dry.
0:33:08 > 0:33:13- The layers you wear beneath - your waterproofs are important too.
0:33:13 > 0:33:18- If you're not suitably dressed - in the wind and rain...
0:33:18 > 0:33:20- ..that's when hypothermia - can set in.
0:33:20 > 0:33:26- You need extra layers - like a t-shirt...
0:33:27 > 0:33:32- ..to wear if you've perspired - or get wet in the rain.
0:33:32 > 0:33:35- You've also got a torch.
0:33:35 > 0:33:40- Lights are vital if you - walk mountains in the darkness.
0:33:40 > 0:33:46- The red torch is a strobe light...
0:33:46 > 0:33:50- ..that throws out bright light - even in foggy conditions.
0:33:50 > 0:33:53- If something happens to you...
0:33:53 > 0:33:57- ..the torch can guide rescuers - to your location.
0:33:57 > 0:34:03- You must have a torch - even if you go walking in daylight.
0:34:03 > 0:34:09- There's also a first aid kit, - bag and walking stick.
0:34:09 > 0:34:12- You could take all these items - with you when walking.
0:34:13 > 0:34:16- The GPS or Global Positioning System - is a great gadget.
0:34:17 > 0:34:21- I like to use my GPS if I - come across archaeological sites.
0:34:22 > 0:34:25- The most important piece of kit - is the compass.
0:34:25 > 0:34:29- If the GPS battery runs out, - it won't tell you anything.
0:34:29 > 0:34:34- However, the compass - will always tell you where you are.
0:34:35 > 0:34:39- You should learn how to use a - map and compass before using a GPS.
0:34:39 > 0:34:43- It's May and the weather will - improve to allow us to go walking.
0:34:43 > 0:34:46- Thank you for joining us.
0:34:46 > 0:34:50- After the break, we'll return - to the kitchen with Gareth.
0:34:50 > 0:34:53- He'll be making - a wonderful pudding for us.
0:34:53 > 0:34:57- The folk group, Calan will embark - on their summer tour, tonight.
0:34:58 > 0:35:02- We've welcomed them into our studio - on many occasions...
0:35:02 > 0:35:06- ..and tonight, we get to relive - one of their performances.
0:35:06 > 0:35:08- Join us in a few minutes.
0:35:16 > 0:35:16- .
0:35:17 > 0:35:17- Subtitles
0:35:17 > 0:35:19- Subtitles- - Subtitles
0:35:24 > 0:35:25- Welcome back.
0:35:25 > 0:35:29- We're looking forward - to Gareth's spring gateaux.
0:35:29 > 0:35:32- The three of us are excited.
0:35:32 > 0:35:34- We can't wait to sample it.
0:35:35 > 0:35:37- Bank Holiday is all about puddings.
0:35:37 > 0:35:39- Bank Holiday is all about puddings.- - It's a special treat.
0:35:40 > 0:35:43- I haven't prepared for it at all.
0:35:43 > 0:35:46- I'll prepare everything now.
0:35:46 > 0:35:47- There's no pressure!
0:35:47 > 0:35:50- There's no pressure!- - Good luck.
0:35:50 > 0:35:55- In the bowl, I have two large eggs - and 50 grams or 2 ounces of sugar.
0:35:56 > 0:35:58- There's one ounce for every egg.
0:35:58 > 0:36:03- Mix into a creamy texture - until it doubles in size.
0:36:04 > 0:36:08- I suggest - using a hand blend for this.
0:36:09 > 0:36:12- I've blitzed this - for about six minutes.
0:36:13 > 0:36:15- The next step is to add flour.
0:36:15 > 0:36:17- Have you made a gateaux?
0:36:17 > 0:36:22- Have you made a gateaux?- - No, I'm hopeless at making cakes.
0:36:22 > 0:36:25- This is an easy recipe to follow.
0:36:25 > 0:36:27- Sieve 50 grams of flour.
0:36:27 > 0:36:31- You need 50 grams of everything - and two eggs.
0:36:32 > 0:36:39- We've folded air into the eggs and - sieved the flour to create more air.
0:36:39 > 0:36:46- You don't want to beat out the air - so stir it with a metal spoon.
0:36:46 > 0:36:48- Instead of a wooden spoon.
0:36:48 > 0:36:51- Instead of a wooden spoon.- - That spoon is huge!
0:36:51 > 0:36:58- It's important to keep - the mixture light and fluffy.
0:36:59 > 0:37:06- I've got a 12-inch-wide baking tray - that has already been greaseproofed.
0:37:06 > 0:37:09- Fold the mixture into the tray.
0:37:09 > 0:37:11- The best way to do this is in heaps.
0:37:12 > 0:37:17- It's important to keep - air bubbles in the mixture.
0:37:18 > 0:37:20- Don't spread it from the centre.
0:37:20 > 0:37:26- It's easier to control the mixture - when you scoop them into heaps.
0:37:26 > 0:37:29- There's nothing complex in this yet.
0:37:30 > 0:37:36- These ingredients should be in the - kitchen cupboard with you already.
0:37:37 > 0:37:42- The next step is to push - the mixture to the sides.
0:37:42 > 0:37:50- You don't want to lose any air - so do this very slowly.
0:37:50 > 0:37:54- The aim is to keep a light texture.
0:37:54 > 0:37:59- This mixture is bland - so we'll add some flavour.
0:37:59 > 0:38:04- Crumble some amoretti biscuits - into the mixture.
0:38:04 > 0:38:08- We don't fold the crumbs - into the mixture...
0:38:08 > 0:38:13- ..because - they'll burst the air bubbles.
0:38:13 > 0:38:17- It's ready to place in the oven.
0:38:17 > 0:38:20- Bake for about 8 minutes.
0:38:21 > 0:38:27- Switch it to 200 degrees Celsius, - 400 Fahrenheit or gas mark 4.
0:38:27 > 0:38:30- You said you weren't hiding - anything.
0:38:30 > 0:38:33- You lied to us!
0:38:34 > 0:38:40- Leave the cake to cool in the tray - and then release it from the paper.
0:38:40 > 0:38:45- Next, we need a tray - for the gateaux.
0:38:46 > 0:38:51- Simply grease it with some water.
0:38:52 > 0:39:00- The tray measures around two pints.
0:39:00 > 0:39:03- Line it with some clingfilm.
0:39:03 > 0:39:07- The water keeps the film loose - and helps it cling to the tray.
0:39:08 > 0:39:13- I would forget to do - something like that.
0:39:13 > 0:39:16- I forget the small things.
0:39:16 > 0:39:18- But you won Pryd o Ser.
0:39:18 > 0:39:21- That is true.
0:39:22 > 0:39:26- I try to be perfect.
0:39:27 > 0:39:31- I'm cutting around the box - to create the size of the pudding.
0:39:31 > 0:39:33- Use the bottom of the box - to get the size.
0:39:34 > 0:39:40- Use a bread knife - so you don't tear the cake.
0:39:40 > 0:39:44- Hopefully, it won't stick.
0:39:44 > 0:39:46- There's enough to prepare another.
0:39:46 > 0:39:49- You can sample it.
0:39:49 > 0:39:51- Why not?
0:39:51 > 0:39:54- It's very light to handle.
0:39:54 > 0:39:57- It's full of air and is very tasty.
0:39:58 > 0:40:04- Line the bottom of the tray - with some blueberries.
0:40:04 > 0:40:07- They're packed full of goodness.
0:40:07 > 0:40:10- Rhubarb is also in season.
0:40:10 > 0:40:13- Mash the rhubarb - and boil it with some sugar.
0:40:14 > 0:40:18- Also add some ginger.
0:40:18 > 0:40:20- I didn't expect ginger.
0:40:20 > 0:40:25- It's blends well with rhubarb.
0:40:25 > 0:40:29- Pour the rhubarb compote - over the top.
0:40:29 > 0:40:32- It'll drizzle down - through the blueberries.
0:40:32 > 0:40:35- Place the cake on the top.
0:40:36 > 0:40:42- Add a splash of liqueur such as rum - because it the Bank Holiday weekend!
0:40:42 > 0:40:47- We've also got half a pint - of whipped cream.
0:40:47 > 0:40:49- Have you whipped it?
0:40:49 > 0:40:53- Have you whipped it?- - Yes. Spread it over the top.
0:40:53 > 0:40:55- Add the next layer of cake.
0:40:56 > 0:40:59- I don't feel guilty - about eating this gateaux...
0:40:59 > 0:41:05- ..because we enjoyed - a healthy main course.
0:41:05 > 0:41:08- This is completely acceptable.
0:41:09 > 0:41:12- We'll need to wear tracksuits - after eating this!
0:41:12 > 0:41:13- What's that?
0:41:13 > 0:41:16- What's that?- - This is lemon curd.
0:41:17 > 0:41:20- It's a homemade recipe.
0:41:20 > 0:41:23- Spread more cream on the top.
0:41:23 > 0:41:25- It resembles a trifle.
0:41:25 > 0:41:27- A tinned trifle.
0:41:28 > 0:41:30- The clock is ticking, Gareth.
0:41:30 > 0:41:33- Crumble biscuits over the top.
0:41:34 > 0:41:37- You don't want the cream - to stick to a plate.
0:41:37 > 0:41:41- Let's get a plate.
0:41:41 > 0:41:43- Whoa!
0:41:43 > 0:41:46- No pressure! Is it going to work?
0:41:46 > 0:41:49- Well done!
0:41:49 > 0:41:51- Fantastic.
0:41:52 > 0:41:54- Decorate with some mint - and icing sugar.
0:41:54 > 0:41:56- Just to complete it.
0:41:57 > 0:42:00- That looks wonderful, Gareth.
0:42:00 > 0:42:02- It's time for us to sample it.
0:42:02 > 0:42:07- Thank you and enjoy the rest - of the Bank Holiday weekend.
0:42:07 > 0:42:10- It's perfect. Mmm!
0:42:10 > 0:42:13- I'll have that large portion.
0:42:13 > 0:42:15- Thank you, Gareth.
0:42:15 > 0:42:17- That's it from us tonight.
0:42:17 > 0:42:22- Tomorrow, the hit musical Showboat - sails in to the London West End...
0:42:22 > 0:42:26- ..with the director, - Daniel Evans at the helm.
0:42:26 > 0:42:29- Rebecca Trehearn - is also part of the cast.
0:42:29 > 0:42:34- Daf chats both of them - about this fantastic musical.
0:42:34 > 0:42:38- We meet Huw Richards from Tregaron - who is young gardener...
0:42:38 > 0:42:43- ..with his own YouTube channel - about growing organic vegetables.
0:42:43 > 0:42:47- We end with Calan folk band - who start their tour tonight...
0:42:47 > 0:42:49- ..at Rhosygilwen, Pembrokeshire.
0:42:49 > 0:42:52- Calan are our good friends.
0:42:52 > 0:42:54- We wish them all the best.
0:42:54 > 0:42:57- Let's hear them perform - in our Heno studio.
0:42:57 > 0:43:00- Enjoy the rest - of the Bank Holiday weekend.
0:43:00 > 0:43:02- It's goodnight from us all.
0:43:03 > 0:43:04- Let's try this.
0:46:58 > 0:46:58- .