0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:05 > 0:00:10- I'm Beca. I'm going on a journey - round our marvellous country.
0:00:11 > 0:00:15- I want to share my recipes with you.
0:00:15 > 0:00:19- I'm holding pop-up - food parties all over Wales...
0:00:19 > 0:00:22- ..from Llandudno to Llandeilo.
0:00:22 > 0:00:25- I'll invite you to taste my food.
0:00:26 > 0:00:28- This is the type of food I love.
0:00:31 > 0:00:34- It's tasty, simple - and not too fussy.
0:00:38 > 0:00:40- Today, I'm in Aberystwyth.
0:00:42 > 0:00:47- Welcome to the seaside town of - Aberystwyth. Tapas is on the menu.
0:00:48 > 0:00:51- I'll show you - how to cook tasty tapas.
0:00:51 > 0:00:52- Let's go!
0:00:56 > 0:01:00- We're in this lovely tapas bar - in Aberystwyth.
0:01:01 > 0:01:04- On tonight's menu, - an amazing paella.
0:01:05 > 0:01:08- Arwel sings the praises of sherry.
0:01:08 > 0:01:10- That's nice.
0:01:10 > 0:01:14- I cook for singer Georgia Ruth - on the beach.
0:01:14 > 0:01:17- She performs later.
0:01:20 > 0:01:23- But first, - a Scotch egg with a twist.
0:01:25 > 0:01:27- I've been to Spain - a couple of times.
0:01:27 > 0:01:30- I eat a lot of this stuff there...
0:01:30 > 0:01:32- ..salt cod.
0:01:33 > 0:01:38- I normally have it - in a fried potato and cod croquette.
0:01:38 > 0:01:41- I'm combining that with Scotch eggs.
0:01:42 > 0:01:45- Delicious. This is how to do them.
0:01:45 > 0:01:49- The cod is poached in milk - for ten minutes.
0:01:49 > 0:01:52- In the meantime, boil the eggs.
0:01:54 > 0:01:58- Once cooked, - remove the skin and bones.
0:01:58 > 0:02:00- Break up with a fork.
0:02:01 > 0:02:05- Now, mash boiled potatoes - with olive oil and add to the fish.
0:02:07 > 0:02:10- Roll the peeled eggs in flour.
0:02:11 > 0:02:14- Then shape the cod and potato - mixture around them.
0:02:15 > 0:02:20- Roll in flour, eggs - and breadcrumbs.
0:02:21 > 0:02:25- Fry carefully in oil - for five minutes.
0:02:27 > 0:02:30- I serve it with garlic mayonnaise.
0:02:30 > 0:02:33- The recipe is on the website.
0:02:33 > 0:02:36- Here you are.
0:02:43 > 0:02:44- Wow.
0:02:45 > 0:02:46- Mmm!
0:02:48 > 0:02:51- It was delicious, but quite salty.
0:02:51 > 0:02:55- We're wary of salt nowadays.
0:02:56 > 0:02:58- It's good.
0:02:59 > 0:03:03- Next, prawns with garlic and chilli.
0:03:05 > 0:03:08- I bought fresh prawns - from the local fishmonger.
0:03:09 > 0:03:14- I tried out the recipe on one - of Aber's most famous daughters.
0:03:14 > 0:03:19- The singer Georgia Ruth loves fish.
0:03:19 > 0:03:23- It's a simple recipe. - I know you're a pescatarian.
0:03:24 > 0:03:26- Do you like prawns?
0:03:26 > 0:03:27- I love prawns.
0:03:27 > 0:03:29- I love prawns.- - Do you like garlic?
0:03:29 > 0:03:31- I love garlic.
0:03:31 > 0:03:36- It's really easy. I've heard - you're not a brilliant cook!
0:03:36 > 0:03:39- That's an understatement!
0:03:39 > 0:03:41- I'm a terrible cook.
0:03:42 > 0:03:46- I'll cook them simply, - with garlic and chilli.
0:03:47 > 0:03:49- Put them straight in.
0:03:50 > 0:03:51- Oh, right.
0:03:51 > 0:03:55- I'll finely chop the garlic.
0:03:55 > 0:03:57- It's really easy.
0:03:57 > 0:03:59- What sort of food do you like?
0:03:59 > 0:04:02- Curries.
0:04:02 > 0:04:06- I've travelled to India often - over the past three years...
0:04:07 > 0:04:10- ..with my music.
0:04:10 > 0:04:13- Fish curries are popular - in the Bengal region.
0:04:14 > 0:04:16- I could eat everything.
0:04:16 > 0:04:20- The trips were an eye-opener.
0:04:21 > 0:04:23- Why fish?
0:04:24 > 0:04:25- I grew up here.
0:04:26 > 0:04:27- On the beach!
0:04:27 > 0:04:29- On the beach!- - I lived under the jetty!
0:04:30 > 0:04:33- It was great! I swam every morning.
0:04:33 > 0:04:36- Fish was a huge thing - for our family.
0:04:36 > 0:04:38- Dad was in the navy.
0:04:39 > 0:04:43- We moved here - when I was a little girl.
0:04:43 > 0:04:46- He wanted to have a boat.
0:04:46 > 0:04:50- The boat was a big part - of Dad's life.
0:04:50 > 0:04:54- There was something romantic - about fish.
0:04:54 > 0:04:57- Can I say that fish are romantic?!
0:04:58 > 0:05:00- Then I stopped eating meat.
0:05:00 > 0:05:02- But you couldn't give up fish.
0:05:02 > 0:05:04- But you couldn't give up fish.- - I still can't.
0:05:04 > 0:05:06- I love eating them.
0:05:07 > 0:05:10- These are dried chilli flakes.
0:05:10 > 0:05:11- I love chilli.
0:05:11 > 0:05:13- I love chilli.- - Add as much as you want.
0:05:13 > 0:05:14- I love chilli, too.
0:05:14 > 0:05:17- I love chilli, too.- - Tell me if I put too much.
0:05:20 > 0:05:22- A little bit more.
0:05:23 > 0:05:27- The song you're singing later - is "Hallt".
0:05:28 > 0:05:32- This is a suitable place - to talk about it.
0:05:35 > 0:05:39- I lived in London, - and then Brighton...
0:05:39 > 0:05:41- ..about five years ago.
0:05:41 > 0:05:45- I wrote the song - about missing Wales.
0:05:46 > 0:05:48- I'd moved back within months.
0:05:48 > 0:05:50- Interesting.
0:05:50 > 0:05:54- The song describes the process - of finding my way back.
0:05:55 > 0:05:56- Hiraeth.
0:05:56 > 0:05:57- Hiraeth.- - Exactly.
0:05:57 > 0:05:59- I lived in England for ten years.
0:06:00 > 0:06:03- I'm looking forward - to hearing the song.
0:06:03 > 0:06:05- It'll make me cry!
0:06:05 > 0:06:06- It'll make me cry!- - Salty tears.
0:06:07 > 0:06:08- These are ready.
0:06:08 > 0:06:10- These are ready.- - It looks amazing.
0:06:10 > 0:06:11- I haven't really helped you.
0:06:11 > 0:06:14- I haven't really helped you.- - You added the chilli.
0:06:18 > 0:06:20- I can't wait.
0:06:23 > 0:06:24- Delicious.
0:06:24 > 0:06:25- Delicious.- - Lovely.
0:06:27 > 0:06:29- It's nice and smoky.
0:06:29 > 0:06:32- Will tonight's audience like it?
0:06:32 > 0:06:34- Definitely.
0:06:34 > 0:06:36- It's impossible not to like it.
0:06:37 > 0:06:39- Thanks for joining me on the beach.
0:06:39 > 0:06:41- Thanks for joining me on the beach.- - Thanks for cooking.
0:06:41 > 0:06:43- Cheers.
0:06:47 > 0:06:51- It's worth trying this prawn dish.
0:06:51 > 0:06:55- Sherry is the perfect partner - for seafood and tapas.
0:06:55 > 0:06:59- They drink gallons of the stuff - in Spain!
0:07:00 > 0:07:04- It's becoming popular in Britain, - too.
0:07:05 > 0:07:10- I'm going to have a drinky-poo - with our wine expert, Arwel.
0:07:10 > 0:07:14- What is sherry - and why should we drink it?
0:07:15 > 0:07:17- Sherry is white wine.
0:07:18 > 0:07:20- The dominant grape is Palomino.
0:07:20 > 0:07:22- It goes into most sherries.
0:07:22 > 0:07:24- The method is different.
0:07:25 > 0:07:27- It's a flexible wine.
0:07:27 > 0:07:31- It can be one of the driest wines - in the world...
0:07:31 > 0:07:34- ..or one of the sweetest.
0:07:34 > 0:07:38- I have cooked with sherry. - I'm adding it to the paella.
0:07:38 > 0:07:40- I use it in different sauces.
0:07:41 > 0:07:45- I don't drink it. - Which should I go for first?
0:07:45 > 0:07:50- We'll start with the Fino. - It's very dry.
0:07:51 > 0:07:53- It's quite light. Try it.
0:07:54 > 0:07:57- Fino has to be served chilled.
0:07:57 > 0:08:02- If it isn't in the fridge, - don't buy it.
0:08:09 > 0:08:11- That is dry.
0:08:11 > 0:08:16- It's delicate. There's nothing too - overpowering. It's slightly salty.
0:08:19 > 0:08:21- It's strong and dry. - I like dry wines.
0:08:22 > 0:08:24- It is salty.
0:08:25 > 0:08:27- Lovely, really nice.
0:08:27 > 0:08:32- Fino is a flexible sherry. - It'll go with any meal.
0:08:32 > 0:08:35- What next?
0:08:35 > 0:08:37- Amontillado.
0:08:38 > 0:08:42- This is a Fino, too.
0:08:43 > 0:08:47- It's slightly older. - It has started to oxygenize.
0:08:47 > 0:08:48- It's a different colour.
0:08:48 > 0:08:50- It's a different colour.- - Because of that process.
0:08:50 > 0:08:54- It's nuttier.
0:09:03 > 0:09:04- That's nice.
0:09:05 > 0:09:06- It's warmer.
0:09:07 > 0:09:12- It's perfect with oily fish, - like mackerel or sardines.
0:09:12 > 0:09:15- Lovely. That's really nice.
0:09:16 > 0:09:19- Lovely. - I'm looking forward to this one.
0:09:19 > 0:09:21- This is my favourite.
0:09:21 > 0:09:25- I always have a bottle - of Pedro Ximenez in the house.
0:09:25 > 0:09:28- Pedro Ximenez - is the name of the grape.
0:09:29 > 0:09:33- The grapes are dried in the sun...
0:09:33 > 0:09:35- ..for a few days.
0:09:36 > 0:09:40- That concentrates the sugar. - It's very sweet.
0:09:40 > 0:09:41- You can see from the colour.
0:09:41 > 0:09:44- You can see from the colour.- - It's dark. It looks more syrupy.
0:09:45 > 0:09:49- It's a special wine.
0:09:50 > 0:09:52- It smells of raisins.
0:09:53 > 0:09:57- Raisins, liquorice, - all sorts of dark things.
0:10:01 > 0:10:05- Wow. It's coating my mouth.
0:10:05 > 0:10:07- It's lovely.
0:10:07 > 0:10:10- Would this be nice with pudding?
0:10:10 > 0:10:14- It's more like a dessert wine. - Make it your pudding.
0:10:14 > 0:10:16- I pour it over ice-cream.
0:10:17 > 0:10:20- You can't - beat ice-cream and Pedro Ximenez.
0:10:20 > 0:10:23- I don't know - which one is my favourite.
0:10:23 > 0:10:25- That was lovely.
0:10:25 > 0:10:28- I'd happily drink that with fish.
0:10:29 > 0:10:31- Amontillado is easier to drink.
0:10:32 > 0:10:36- It's so dry, - and therefore better with food.
0:10:36 > 0:10:38- Thanks. I'll take this with me.
0:10:39 > 0:10:41- I'll take this one.
0:10:43 > 0:10:45- Later, I'm cooking paella.
0:10:46 > 0:10:49- And a lesson in cooking squid.
0:10:51 > 0:10:54- Do the audience know their hams?
0:10:54 > 0:10:57- Georgia will sing a song. - Back in two.
0:10:58 > 0:10:58- .
0:11:02 > 0:11:02- *
0:11:03 > 0:11:08- I'm cooking tapas in - the seaside town of Aberystwyth.
0:11:09 > 0:11:13- Aled is helping - with the next course.
0:11:14 > 0:11:16- He's the chef - of this lovely restaurant.
0:11:17 > 0:11:21- You're cooking one - of your star dishes, squid.
0:11:21 > 0:11:26- The Welsh word is mor-lawes. - What are you cooking?
0:11:26 > 0:11:30- The squid will be cooked - in garlic butter...
0:11:31 > 0:11:34- ..salsa verde, white wine - and parsley.
0:11:35 > 0:11:36- Off you go!
0:11:36 > 0:11:40- The frying pan needs to be hot.
0:11:40 > 0:11:42- Add the squid.
0:11:42 > 0:11:45- In they go.
0:11:45 > 0:11:47- It's baby squid.
0:11:48 > 0:11:52- People are scared of cooking squid.
0:11:52 > 0:11:55- They worry about undercooking...
0:11:55 > 0:11:59- ..or overcooking it.
0:11:59 > 0:12:02- If it's overcooked...
0:12:02 > 0:12:03- ..it's tough.
0:12:04 > 0:12:07- What is your tip? A hot pan?
0:12:07 > 0:12:09- A hot pan.
0:12:09 > 0:12:12- They curl up almost immediately.
0:12:12 > 0:12:14- Add the garlic butter.
0:12:15 > 0:12:17- A lot of butter.
0:12:17 > 0:12:18- Lovely.
0:12:18 > 0:12:21- I'll let that melt.
0:12:21 > 0:12:23- How did you start as a chef?
0:12:24 > 0:12:27- It was by accident.
0:12:28 > 0:12:29- I was looking for a job.
0:12:30 > 0:12:33- I started out - washing dishes in the kitchen.
0:12:33 > 0:12:35- One of the chefs left.
0:12:36 > 0:12:38- I took his place.
0:12:38 > 0:12:40- You worked your way up.
0:12:40 > 0:12:42- It was about twenty years ago.
0:12:42 > 0:12:45- I worked in hotels and cafes...
0:12:48 > 0:12:50- ..and learnt as I went on.
0:12:51 > 0:12:54- Do you enjoy - Ultracomida's style of food?
0:12:54 > 0:12:58- Yes. It's totally different - from what I did before.
0:12:58 > 0:13:01- The produce is fresh.
0:13:01 > 0:13:03- It's not complicated.
0:13:03 > 0:13:05- It doesn't take a lot of time.
0:13:05 > 0:13:07- It doesn't take a lot of time.- - No, like this.
0:13:07 > 0:13:09- It takes five minutes.
0:13:09 > 0:13:15- I've taken the squid out, the salsa - verde goes in and some white wine.
0:13:15 > 0:13:17- It's thickened a little.
0:13:18 > 0:13:21- Then I put the squid back in.
0:13:24 > 0:13:25- Some parsley.
0:13:28 > 0:13:30- Stir it. That's done.
0:13:30 > 0:13:32- Is it popular?
0:13:32 > 0:13:33- It's quite popular.
0:13:34 > 0:13:37- We introduced it six months ago.
0:13:38 > 0:13:40- People like it.
0:13:40 > 0:13:44- We want to get people - to try different foods.
0:13:44 > 0:13:47- That's the most difficult thing.
0:13:48 > 0:13:49- In it goes.
0:13:50 > 0:13:52- There you are, it's done.
0:13:53 > 0:13:55- It smells fantastic.
0:13:55 > 0:13:57- I'll take a big piece.
0:14:00 > 0:14:01- Lovely. Really nice.
0:14:01 > 0:14:02- Lovely. Really nice.- - What do you think?
0:14:03 > 0:14:04- Easy, fresh.
0:14:05 > 0:14:06- Full of flavour.
0:14:08 > 0:14:09- Lovely.
0:14:13 > 0:14:16- This is squid.
0:14:17 > 0:14:19- Aled the chef made this.
0:14:20 > 0:14:22- No worries.
0:14:22 > 0:14:23- Thanks.
0:14:23 > 0:14:24- Thanks.- - No problem.
0:14:30 > 0:14:31- Very tasty.
0:14:31 > 0:14:32- Very tasty.- - Nice.
0:14:34 > 0:14:38- It's the first time I had squid. - It was a lovely taste.
0:14:38 > 0:14:40- I'd definitely have it again.
0:14:40 > 0:14:42- I've never had it before.
0:14:42 > 0:14:44- The sauce was really nice.
0:14:44 > 0:14:45- The sauce was really nice.- - Garlicky.
0:14:46 > 0:14:49- Spain is famous for Serrano ham.
0:14:49 > 0:14:51- It's cured and air-dried.
0:14:52 > 0:14:54- I love it!
0:14:54 > 0:14:57- A leg can cost as much as 2,000.
0:14:57 > 0:14:58- It's not cheap.
0:14:58 > 0:15:03- But ham that is just as good, - if not better and much cheaper...
0:15:03 > 0:15:05- ..can be found in Wales.
0:15:07 > 0:15:10- I have a challenge - for three audience members.
0:15:11 > 0:15:16- Can they tell the difference between - expensive Serrano ham and Welsh ham?
0:15:16 > 0:15:17- What's your name?
0:15:17 > 0:15:18- What's your name?- - Harry.
0:15:18 > 0:15:19- Do you like ham?
0:15:20 > 0:15:22- I do, luckily.
0:15:22 > 0:15:24- Good. And your name is?
0:15:24 > 0:15:25- Good. And your name is?- - Mair.
0:15:25 > 0:15:26- Do you like ham?
0:15:26 > 0:15:28- Do you like ham?- - I'm a farm girl. I eat any meat.
0:15:29 > 0:15:31- Good! And lastly?
0:15:31 > 0:15:33- Jack.
0:15:33 > 0:15:34- He eats beans.
0:15:36 > 0:15:39- I'd like you to wear the blindfolds.
0:15:39 > 0:15:44- I'll get the ham and tell you - which one to taste first.
0:15:44 > 0:15:48- Try to guess which is - the expensive Serrano ham.
0:15:49 > 0:15:51- Blindfolds on.
0:15:52 > 0:15:55- Can we have the ham, please?
0:15:55 > 0:16:00- This Spanish ham - costs 2,000 per leg.
0:16:00 > 0:16:02- They'll taste that first.
0:16:03 > 0:16:06- Then, Carmarthen ham, - which costs 80...
0:16:06 > 0:16:10- ..and ham from Monmouthshire - which costs 100.
0:16:10 > 0:16:13- Taste the ham on your left first.
0:16:14 > 0:16:16- There, there and there.
0:16:18 > 0:16:20- That could be a shock.
0:16:21 > 0:16:23- About 2,000 per leg
0:16:24 > 0:16:25- What do you think, Mair?
0:16:25 > 0:16:26- What do you think, Mair?- - Mm.
0:16:27 > 0:16:29- Tasty, but a lot of fat.
0:16:31 > 0:16:34- Move across to the next piece.
0:16:34 > 0:16:36- There.
0:16:37 > 0:16:38- No problem.
0:16:39 > 0:16:40- Go for it.
0:16:40 > 0:16:42- Carmarthen Ham, about 80 per leg
0:16:46 > 0:16:47- What about that one?
0:16:47 > 0:16:49- What about that one?- - It's saltier.
0:16:49 > 0:16:50- Less sweet.
0:16:50 > 0:16:52- Less sweet.- - It's difficult when you can't see.
0:16:53 > 0:16:55- It really makes you focus.
0:16:55 > 0:16:56- It really makes you focus.- - Very salty.
0:16:56 > 0:16:57- Is it?
0:16:57 > 0:16:59- Is it?- - Very salty, but less fat.
0:16:59 > 0:17:01- We move on to the last one.
0:17:02 > 0:17:04- That's it.
0:17:05 > 0:17:07- Monmouthshire Ham, - about 100 per leg
0:17:09 > 0:17:10- Mm.
0:17:10 > 0:17:11- Mm.- - It's drier.
0:17:11 > 0:17:13- Take your masks off.
0:17:14 > 0:17:18- Before you decide, - what did you think of them?
0:17:19 > 0:17:22- It's quite difficult, - one after another.
0:17:22 > 0:17:24- I liked the third one most.
0:17:24 > 0:17:26- But it's not the most expensive.
0:17:27 > 0:17:28- Don't say yet! Mair?
0:17:29 > 0:17:32- I liked the second one most...
0:17:32 > 0:17:34- ..although it was saltier.
0:17:35 > 0:17:36- It was tasty.
0:17:37 > 0:17:38- What did you think?
0:17:38 > 0:17:40- I'd say the first one.
0:17:40 > 0:17:42- It was sweeter.
0:17:44 > 0:17:45- Right.
0:17:45 > 0:17:51- Write which one you think - was the expensive Serrano ham.
0:17:52 > 0:17:55- Was it the first, second, or third?
0:18:01 > 0:18:03- Hold your boards up.
0:18:04 > 0:18:06- First, first and first.
0:18:09 > 0:18:10- You're all correct!
0:18:11 > 0:18:12- That was the most expensive.
0:18:12 > 0:18:13- That was the most expensive.- - Well!
0:18:13 > 0:18:15- Thank you.
0:18:15 > 0:18:16- Well done.
0:18:17 > 0:18:22- For information about where to buy - Welsh ham and specialist meats...
0:18:23 > 0:18:24- ..go to the website.
0:18:24 > 0:18:29- Next, one of Spain's - best-known meals, paella.
0:18:29 > 0:18:34- Chorizo is one of my - paella's most important ingredients.
0:18:34 > 0:18:37- This is a special Welsh chorizo.
0:18:37 > 0:18:42- If you can't find this, the one - in your local supermarket is fine.
0:18:43 > 0:18:49- It's nice to know you can find - quality ingredients like chorizo...
0:18:49 > 0:18:50- ..in Wales.
0:18:53 > 0:18:56- Chorizo is full of taste.
0:18:56 > 0:18:59- It reminds me of Spain.
0:19:00 > 0:19:04- It will give the paella - a lovely taste and colour.
0:19:06 > 0:19:10- I fry the chorizo - on a medium heat for five minutes...
0:19:10 > 0:19:13- ..until the oil is a golden colour.
0:19:13 > 0:19:16- Take it out, - leaving the oil in the pan.
0:19:16 > 0:19:20- Next, chicken thighs. - Don't use breast, it will dry out.
0:19:21 > 0:19:23- Add a pinch of salt and pepper.
0:19:25 > 0:19:30- While the chicken cooks, there's - time to make a simple tomato sauce.
0:19:30 > 0:19:33- Blend fresh tomatoes with garlic.
0:19:39 > 0:19:43- Wow. There's a marvellous smell - of garlic and tomatoes.
0:19:43 > 0:19:47- Once the chicken has browned, - add a good glug of sherry...
0:19:48 > 0:19:50- ..then the tomato sauce.
0:19:52 > 0:19:54- I'll leave this now.
0:19:54 > 0:19:58- I'll turn the heat down. - I don't want it to bubble too much.
0:19:58 > 0:20:01- Simmer for ten minutes.
0:20:02 > 0:20:06- Next, add sliced red peppers - and green beans.
0:20:07 > 0:20:12- I'll put the chorizo back with - a bit of paprika, then paella rice.
0:20:13 > 0:20:17- A pinch of saffron gives - the rice a nice yellow colour.
0:20:20 > 0:20:24- Next, add chicken stock - and cook for twenty minutes.
0:20:24 > 0:20:28- As a finishing touch, I put - mussels on top of the paella.
0:20:29 > 0:20:31- Cover with baking paper and foil.
0:20:32 > 0:20:37- In five minutes, the mussels - will open and I'll serve it.
0:20:39 > 0:20:40- Who wants paella?
0:20:40 > 0:20:41- Who wants paella?- - Hooray!
0:20:42 > 0:20:44- Come forward. Take a plate.
0:20:46 > 0:20:47- Mussels?
0:20:47 > 0:20:48- Mussels?- - Please.
0:20:48 > 0:20:50- Pick one.
0:20:55 > 0:20:56- Very good.
0:20:58 > 0:21:03- The paella was really nice. - That was the best of the four.
0:21:06 > 0:21:11- I've had paella with fish. - It was different with chicken.
0:21:11 > 0:21:14- I enjoyed it. It was nice.
0:21:15 > 0:21:18- It's lovely to sit, - chat and eat. Brilliant.
0:21:19 > 0:21:21- I want to do this every day!
0:21:22 > 0:21:27- Next time, I'm in Caernarfon, - cooking kebabs for the Cofis.
0:21:27 > 0:21:32- And Mr Phormula will be in - the house with lots of cheesecake.
0:21:34 > 0:21:37- We've come out - to hear a song from Georgia.
0:21:37 > 0:21:40- For all the recipes, - go to the website.
0:21:41 > 0:21:43- Off you go, Georgia!
0:21:54 > 0:21:58- # I came back after some time
0:21:59 > 0:22:04- # Signs of life in my arms
0:22:04 > 0:22:08- # To the accompaniment of the wheels
0:22:09 > 0:22:13- # A fair wind came to lead me back
0:22:14 > 0:22:22- # Fair winds came to lead me back
0:22:23 > 0:22:28- # On my tongue, there are traces
0:22:29 > 0:22:32- # Of old verses - that wouldn't stay away
0:22:33 > 0:22:38- # They scratch from the edges
0:22:38 > 0:22:42- # Whatever comes about
0:22:43 > 0:22:46- # Whatever
0:22:46 > 0:22:51- # Whatever comes about
0:22:52 > 0:22:58- # Yes, the hour came - to recall memories
0:22:58 > 0:23:02- # Despite forgetting - the land so pure
0:23:02 > 0:23:05- # While there are two
0:23:05 > 0:23:08- # There'll be a fissure
0:23:09 > 0:23:12- # In this prodigal, salty heart
0:23:13 > 0:23:18- # While there are two, - there'll be a fissure
0:23:18 > 0:23:21- # In this prodigal
0:23:22 > 0:23:27- # Salty
0:23:27 > 0:23:32- # Heart
0:23:33 > 0:23:37- # Mm mm mm #
0:23:44 > 0:23:46- S4C Subtitles by Gwead
0:23:46 > 0:23:46- .