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 Blaenau.
0:00:42 > 0:00:45- Welcome to Blaenau Ffestiniog.
0:00:46 > 0:00:50- I have a lush menu - for these marvellous people...
0:00:50 > 0:00:56- ..using that tasty animal, the pig, - apart from pudding, of course!
0:00:56 > 0:00:58- Brython Shag are here to perform.
0:00:58 > 0:00:59- APPLAUSE
0:01:00 > 0:01:05- We'll see how well Blaenau - people can cook in our cake contest.
0:01:05 > 0:01:07- So off we go!
0:01:10 > 0:01:15- I've taken over CellB, - the coolest place in Blaenau.
0:01:16 > 0:01:21- The former police cells are now - an arts centre and restaurant.
0:01:23 > 0:01:26- Blaenau is famous for its quarries.
0:01:26 > 0:01:31- I've done a bit of research - into what quarrymen used to eat.
0:01:32 > 0:01:37- I've based the menu on some of those - meals, with my own twist of course.
0:01:38 > 0:01:41- First, the classic - pea and ham soup.
0:01:42 > 0:01:44- From Gran to Heston Blumenthal...
0:01:45 > 0:01:48- ..every good cook - has a pea and ham soup recipe.
0:01:48 > 0:01:50- I love it.
0:01:50 > 0:01:53- You need dried peas - to make a proper one.
0:01:53 > 0:01:55- I've soaked these overnight.
0:01:56 > 0:02:01- In the past, they were handy to keep - in the pantry. They never went off.
0:02:01 > 0:02:03- I think the taste is amazing.
0:02:03 > 0:02:07- In the saucepan, there's a lot - of water and a lump of ham.
0:02:08 > 0:02:11- I've boiled it - and got rid of that water.
0:02:11 > 0:02:13- I'll also add these ingredients.
0:02:14 > 0:02:16- Dried peas...
0:02:17 > 0:02:18- ..bay leaves...
0:02:19 > 0:02:21- ..carrots, celery and onions.
0:02:22 > 0:02:24- That's it. Really easy.
0:02:26 > 0:02:29- Add the dried peas to the ham...
0:02:30 > 0:02:34- ..then the onions, carrots, - celery and bay leaves.
0:02:34 > 0:02:38- Stir and simmer for - an hour and a half to two hours.
0:02:39 > 0:02:44- Take the ham out. Add frozen peas - to give the soup a fresh flavour.
0:02:44 > 0:02:48- Then blend - until it's nice and smooth.
0:02:49 > 0:02:51- The ham should be very tender.
0:02:52 > 0:02:54- Take the fat off the meat.
0:02:55 > 0:02:59- I serve the soup in cups - and put the ham on top.
0:02:59 > 0:03:03- Fresh, home-made bread - is perfect with it.
0:03:03 > 0:03:05- The recipe is on the website.
0:03:06 > 0:03:10- It's saltier at home. - Maybe we buy different ham.
0:03:10 > 0:03:12- But this is definitely better!
0:03:14 > 0:03:17- I enjoy cooking soups. - They're handy to make.
0:03:18 > 0:03:19- I enjoyed it.
0:03:19 > 0:03:23- Lovely, just like Gran used to make.
0:03:23 > 0:03:25- Now, the main course.
0:03:27 > 0:03:29- I'm making pulled pork...
0:03:29 > 0:03:34- ..and serving it with barbecue - sauce and macaroni cheese.
0:03:34 > 0:03:37- This is a lovely cut - of pork shoulder...
0:03:37 > 0:03:41- ..from the Moch Llyn company - at Penarfynydd farm.
0:03:42 > 0:03:44- I want to make a rub first.
0:03:44 > 0:03:49- I'm putting onions and garlic - in the food processor.
0:03:51 > 0:03:54- Put the chopped onions - and garlic in a bowl.
0:03:55 > 0:03:59- Toast fennel seeds - and star anise in a dry pan.
0:04:01 > 0:04:04- Grind them finely - and add black pepper.
0:04:07 > 0:04:12- Then I add salt, smoked paprika and - brown sugar. Mix with sunflower oil.
0:04:14 > 0:04:16- Rub the mix over the pork.
0:04:17 > 0:04:22- Leave in the fridge for four to six - hours, or overnight if possible.
0:04:24 > 0:04:29- After marinating it, put the pork - on a bed of apples and onions.
0:04:30 > 0:04:33- Add pineapple juice, - to stop the meat drying.
0:04:33 > 0:04:37- Cover with foil and bake - for at least three hours.
0:04:39 > 0:04:43- While the pork cooks, - there's time to enjoy a drink.
0:04:43 > 0:04:47- There's nothing better - than beer with the meal.
0:04:50 > 0:04:54- With me and Brython Shag - is Arwel from Nant Brewery...
0:04:54 > 0:04:56- ..in the nearby Conwy Valley.
0:04:56 > 0:04:59- Arwel will give us - a lesson about beer.
0:04:59 > 0:05:03- Maybe it's not a lesson, - but you can taste some beer.
0:05:03 > 0:05:08- You had some of this earlier, lads. - This is Chwaden Aur.
0:05:08 > 0:05:10- We've had a lot already!
0:05:10 > 0:05:13- Wheat and oats...
0:05:13 > 0:05:15- ..are used in the malt...
0:05:15 > 0:05:17- ..to make the beer.
0:05:18 > 0:05:20- These are hops.
0:05:21 > 0:05:25- We use the American - Cascade hops in that beer.
0:05:26 > 0:05:27- Do you know what hops are?
0:05:29 > 0:05:30- That?!
0:05:34 > 0:05:36- They're a kind of flower.
0:05:36 > 0:05:38- Is that all that's in it?
0:05:38 > 0:05:39- Is that all that's in it?- - No.
0:05:39 > 0:05:42- The time they're put - in the beer is important.
0:05:42 > 0:05:47- For more bitterness, they're put in - early, when the beer is boiled.
0:05:48 > 0:05:49- Does that make it more bitter?
0:05:49 > 0:05:50- Does that make it more bitter?- - Yes.
0:05:50 > 0:05:54- Towards the end of the process, - it's added for taste.
0:05:55 > 0:05:59- We use about ten - different hops and malts.
0:05:59 > 0:06:03- When they're blended - and added at different stages...
0:06:03 > 0:06:05- ..you get a different product.
0:06:05 > 0:06:09- No wonder there are - so many new breweries.
0:06:09 > 0:06:10- It's marvellous.
0:06:10 > 0:06:12- It's marvellous.- - It's great.
0:06:12 > 0:06:13- Have some!
0:06:13 > 0:06:15- We're dying of thirst!
0:06:15 > 0:06:17- I'll have a sample too.
0:06:17 > 0:06:19- I feel like a giant with this.
0:06:20 > 0:06:22- Beca, do you drink beer?
0:06:22 > 0:06:23- I like Guinness.
0:06:24 > 0:06:28- I like fairly heavy beers, with - a chocolate or espresso flavour.
0:06:29 > 0:06:31- We'll come to that.
0:06:31 > 0:06:32- LAUGHTER
0:06:34 > 0:06:35- We'll try this now.
0:06:35 > 0:06:37- Who invited them?!
0:06:38 > 0:06:40- This is more like bitter.
0:06:40 > 0:06:44- As a boy, I'd go to a pub - and ask for a pint of bitter.
0:06:44 > 0:06:45- You can't do that now.
0:06:45 > 0:06:47- You can't do that now.- - How old were you?
0:06:47 > 0:06:49- Old enough!
0:06:52 > 0:06:55- There's a slight difference.
0:06:56 > 0:06:58- The colour is darker.
0:06:59 > 0:07:01- It's a marvellous colour.
0:07:01 > 0:07:02- It is.
0:07:02 > 0:07:07- Some experts can tell which hops - or even which oats we put in.
0:07:08 > 0:07:10- That's my favourite so far.
0:07:11 > 0:07:11- It's lovely.
0:07:11 > 0:07:12- It's lovely.- - Great.
0:07:13 > 0:07:17- It has more body, it's more bitter. - You said you liked a dark beer.
0:07:18 > 0:07:20- This is more like the old porter.
0:07:20 > 0:07:25- Breweries used to throw this type - away, because it had burnt.
0:07:26 > 0:07:28- Porters picked it up to make beer.
0:07:28 > 0:07:31- They began making dark beers.
0:07:31 > 0:07:32- They began making dark beers.- - Right.
0:07:32 > 0:07:33- Cheers.
0:07:33 > 0:07:34- Cheers.- - Thanks.
0:07:34 > 0:07:36- Those are our beers.
0:07:37 > 0:07:38- That's my favourite, definitely.
0:07:38 > 0:07:39- That's my favourite, definitely.- - Me too.
0:07:39 > 0:07:41- Have some.
0:07:41 > 0:07:44- If you want to make a stew...
0:07:45 > 0:07:47- ..it's great.
0:07:47 > 0:07:52- The taste of that one depends more - on barley and oats, than hops.
0:07:52 > 0:07:54- Which meat would you cook with it?
0:07:54 > 0:07:55- Which meat would you cook with it?- - Beef.
0:07:55 > 0:08:00- Definitely. I bake - a chocolate cake with Guinness too.
0:08:01 > 0:08:03- It would be perfect in that recipe.
0:08:03 > 0:08:05- It would be perfect in that recipe.- - Don't use the best cuts.
0:08:05 > 0:08:07- Use chuck.
0:08:07 > 0:08:10- Or brisket. Cook it slowly - with a bit of that.
0:08:10 > 0:08:12- The next programme!
0:08:12 > 0:08:13- Thank you.
0:08:13 > 0:08:15- Cheers, enjoy!
0:08:16 > 0:08:17- Remember, Nant Brewery!
0:08:17 > 0:08:19- Remember, Nant Brewery!- - Nant Brewery!
0:08:21 > 0:08:24- While everyone enjoys the beer...
0:08:24 > 0:08:27- ..it's time to prepare - the macaroni cheese.
0:08:28 > 0:08:33- Traditionally in the US, pulled pork - is served with macaroni cheese...
0:08:33 > 0:08:36- ..or as they say, mac and cheese.
0:08:36 > 0:08:37- This is my version.
0:08:38 > 0:08:40- I start with the sauce.
0:08:40 > 0:08:43- Add onions and garlic to warm milk.
0:08:44 > 0:08:50- In another saucepan, add plain flour - and mustard powder to melted butter.
0:08:52 > 0:08:56- Then add the warm milk gradually, - until it's a thick white sauce.
0:08:59 > 0:09:03- Then add Cheddar, - gruyere and cream cheese.
0:09:05 > 0:09:11- Stir, then add jalapenos, - sweetcorn and macaroni pasta.
0:09:13 > 0:09:17- I put the macaroni - cheese in bowls...
0:09:17 > 0:09:21- ..and sprinkle crispy onions - and grated Parmesan on top.
0:09:22 > 0:09:26- Bake in the oven - until they're golden brown.
0:09:32 > 0:09:35- You want the pork to be tender...
0:09:35 > 0:09:37- ..and pull apart easily.
0:09:38 > 0:09:41- Barbecue sauce - is a perfect accompaniment.
0:09:45 > 0:09:48- This is a simple - but effective sauce.
0:09:49 > 0:09:54- Best of all, you probably have - the ingredients in your cupboards.
0:09:54 > 0:09:59- The blend of sharp vinegar, tomato - sauce, brown sugar and spices...
0:10:00 > 0:10:02- ..makes an amazing sauce.
0:10:05 > 0:10:11- I also serve a crunchy slaw - made with red cabbage and apple.
0:10:11 > 0:10:14- All the recipes are on the website.
0:10:17 > 0:10:21- I'm not too fond of macaroni cheese, - but that was very tasty.
0:10:21 > 0:10:23- The jalapenos were nice.
0:10:26 > 0:10:31- The fresh coleslaw was nice - with the macaroni and pork...
0:10:31 > 0:10:32- ..which is quite rich.
0:10:33 > 0:10:36- Something fresh - was a lovely contrast.
0:10:37 > 0:10:39- Hello! Are you enjoying it?
0:10:39 > 0:10:41- Hello! Are you enjoying it?- - It's really nice.
0:10:41 > 0:10:44- What do you like so far?
0:10:44 > 0:10:45- Everything.
0:10:45 > 0:10:49- I like the way the coleslaw - goes with the pulled pork.
0:10:49 > 0:10:50- Good.
0:10:51 > 0:10:55- A lot of people said that. - It surprised them.
0:10:55 > 0:10:57- I liked the starter course too.
0:10:58 > 0:11:00- The pea soup.
0:11:00 > 0:11:02- It prepared the palate.
0:11:02 > 0:11:03- Good!
0:11:04 > 0:11:05- LAUGHTER
0:11:05 > 0:11:07- What?!
0:11:08 > 0:11:10- What's the matter?
0:11:10 > 0:11:14- I've never heard him - use that word before!
0:11:14 > 0:11:17- It prepares a party in your mouth.
0:11:18 > 0:11:19- Brilliant!
0:11:20 > 0:11:21- Champion.
0:11:25 > 0:11:30- After the break, I bake a Cacen - Rwtsh, taste beer cocktails...
0:11:31 > 0:11:34- ..and sample Blaenau - people's cooking.
0:11:34 > 0:11:36- Back in two!
0:11:36 > 0:11:37- .
0:11:41 > 0:11:41- Subtitles
0:11:41 > 0:11:43- Subtitles- - Subtitles
0:11:44 > 0:11:48- I'm having a fantastic time - with the people of Blaenau.
0:11:48 > 0:11:52- Everyone enjoyed the soup - and pulled pork.
0:11:52 > 0:11:57- I'm tasting cocktails - before I make pudding.
0:11:57 > 0:11:59- The pork went down a bomb.
0:11:59 > 0:12:04- The beer isn't to everyone's taste, - certainly not to Nia.
0:12:06 > 0:12:09- Arwel is our lovely drinks expert.
0:12:09 > 0:12:11- What have you got for us?
0:12:12 > 0:12:15- I'm making beer cocktails.
0:12:15 > 0:12:17- Which one first?
0:12:17 > 0:12:20- Black Velvet.
0:12:20 > 0:12:23- It's a simple - stout and champagne cocktail.
0:12:24 > 0:12:26- You can use Guinness and Prosecco.
0:12:27 > 0:12:29- What do you think?
0:12:29 > 0:12:30- Cheers.
0:12:36 > 0:12:37- Tasty.
0:12:37 > 0:12:40- There's a strong Prosecco taste.
0:12:40 > 0:12:45- I would drink it, but - I'm not sure I like the look.
0:12:45 > 0:12:48- I like stout and Prosecco. - That'll do me!
0:12:49 > 0:12:51- Prosecco is lovely.
0:12:51 > 0:12:56- The next one is aptly called - Shock Me.
0:12:57 > 0:12:59- It's made with Brown Ale.
0:12:59 > 0:13:03- I've added two shots of bourbon...
0:13:03 > 0:13:07- ..one shot of Southern Comfort - and maple syrup.
0:13:08 > 0:13:09- What do you think?
0:13:09 > 0:13:10- What do you think?- - Cheers.
0:13:10 > 0:13:11- Cheers.
0:13:16 > 0:13:18- Oh. That's really nice.
0:13:19 > 0:13:21- It's strong and smooth.
0:13:22 > 0:13:26- It's nice. Personally, - I wouldn't add maple syrup.
0:13:27 > 0:13:28- It's a bit too sweet.
0:13:28 > 0:13:29- It's a bit too sweet.- - Without the syrup...
0:13:30 > 0:13:33- ..the Southern Comfort - and bourbon...
0:13:34 > 0:13:36- ..can be too sharp.
0:13:37 > 0:13:39- It needs something for sweetness.
0:13:40 > 0:13:41- That's lovely!
0:13:41 > 0:13:44- Don't drink too much. - It's quite potent!
0:13:47 > 0:13:50- The last one is a summery cocktail.
0:13:51 > 0:13:53- It's a Raspberry Beer Cocktail.
0:13:54 > 0:13:57- I used lager...
0:13:57 > 0:13:58- Hooray!
0:13:58 > 0:14:01- Hooray!- - The lager lout likes it!
0:14:01 > 0:14:03- I added vodka, but not too much.
0:14:04 > 0:14:07- There's a raspberry lemonade - concentrate.
0:14:07 > 0:14:10- It's a summery colour.
0:14:10 > 0:14:12- It matches my top.
0:14:12 > 0:14:13- Cheers.
0:14:13 > 0:14:14- Cheers.- - Cheers.
0:14:17 > 0:14:17- Perfect.
0:14:17 > 0:14:19- Perfect.- - You don't taste the beer.
0:14:20 > 0:14:22- Most of it is beer.
0:14:23 > 0:14:26- I can taste the vodka.
0:14:26 > 0:14:29- That's my fault!
0:14:29 > 0:14:31- Would you order these in a bar?
0:14:31 > 0:14:32- Would you order these in a bar?- - Definitely.
0:14:33 > 0:14:34- We've done well.
0:14:39 > 0:14:43- Pudding is my version - of Cacen Rwtsh.
0:14:44 > 0:14:49- Quarrymen's wives used whatever - ingredients they had to hand.
0:14:49 > 0:14:53- It's similar to bara brith. - I'm giving it a twist.
0:14:55 > 0:14:59- Mix flour, butter and brown sugar - in a bowl.
0:15:01 > 0:15:04- And now for the ingredients - to enrich the cake...
0:15:05 > 0:15:09- ..cinnamon, nutmeg, - orange rind and dried fruits.
0:15:09 > 0:15:13- In a separate bowl, beat the eggs - and add to the mixture.
0:15:14 > 0:15:19- And now for the twist. - Pour in a generous glug of rum.
0:15:19 > 0:15:23- Put in a baking tray and pop it - in the oven for half an hour.
0:15:25 > 0:15:28- I'll serve the cakes - with local ice cream...
0:15:29 > 0:15:32- ..and maybe a bit more rum!
0:15:37 > 0:15:41- It was like a light - Christmas pudding.
0:15:41 > 0:15:44- The ice cream complemented it.
0:15:45 > 0:15:46- Nice!
0:15:46 > 0:15:49- Now it's competition time.
0:15:50 > 0:15:55- I asked people to create a cake - on a pig theme.
0:15:55 > 0:16:00- I don't know who did what, - but here's a look.
0:16:00 > 0:16:02- I'm not too confident.
0:16:03 > 0:16:05- I used a lot of dark chocolate.
0:16:06 > 0:16:10- I hope the bitterness - suits Beca's palate.
0:16:10 > 0:16:13- There are choc chips and jam inside.
0:16:13 > 0:16:15- It's very simple.
0:16:16 > 0:16:20- I coloured the icing - with strawberries.
0:16:20 > 0:16:23- I made a pig cake called George.
0:16:24 > 0:16:29- It's ordinary sponge, with icing, - shredded wheat and chocolate.
0:16:29 > 0:16:33- I made a chocolate - bread and butter pudding.
0:16:36 > 0:16:39- I wasn't sure about the pig theme.
0:16:40 > 0:16:43- I put Peppa on top of it.
0:16:44 > 0:16:48- I called it - Jump Up And Down In Muddy Pools.
0:16:51 > 0:16:54- Ceri from Brython Shag - is helping me.
0:16:54 > 0:16:58- They're amazing. I like them all.
0:16:58 > 0:17:00- Let's try this one.
0:17:01 > 0:17:03- These are Three Little Pigs.
0:17:04 > 0:17:07- They're small cakes with pig faces.
0:17:07 > 0:17:10- I'll cut it in two.
0:17:10 > 0:17:11- There's jam inside!
0:17:12 > 0:17:13- Wow.
0:17:14 > 0:17:14- Go for it.
0:17:14 > 0:17:16- Go for it.- - I can't get this wrong!
0:17:17 > 0:17:18- Watch out, Ceri.
0:17:18 > 0:17:19- Watch out, Ceri.- - Do you see!
0:17:20 > 0:17:22- Do you see?!
0:17:24 > 0:17:26- AUDIENCE MEMBER SNORTS
0:17:36 > 0:17:37- I like that.
0:17:38 > 0:17:41- Are you going to say that - about every cake?!
0:17:41 > 0:17:44- That is nice. - I expected it to be sweet.
0:17:45 > 0:17:47- It has a nice strawberry taste.
0:17:47 > 0:17:51- I can't say I know a lot about food!
0:17:51 > 0:17:53- It's light.
0:17:54 > 0:17:59- This one is - Jumping Up And Down In Muddy Pools.
0:17:59 > 0:18:01- Tuck in.
0:18:02 > 0:18:04- It's like fried bread.
0:18:07 > 0:18:09- It tastes lovely.
0:18:10 > 0:18:11- Oh!
0:18:15 > 0:18:16- That takes me back to my childhood.
0:18:16 > 0:18:17- That takes me back to my childhood.- - Lovely.
0:18:18 > 0:18:21- Fantastic. - It's cruel to cut the pig.
0:18:22 > 0:18:25- Don't do it, don't do it! - Please, don't.
0:18:26 > 0:18:27- No!
0:18:31 > 0:18:34- There you are. Have a fork.
0:18:38 > 0:18:40- That's tough.
0:18:42 > 0:18:43- AUDIENCE REACTS
0:18:43 > 0:18:45- Joke. It's lovely.
0:18:45 > 0:18:47- It is nice.
0:18:47 > 0:18:50- It's been overworked.
0:18:50 > 0:18:52- It's a bit tight.
0:18:53 > 0:18:56- It's a bit tight.
0:18:59 > 0:19:03- You overwork something, - and then it's tight?!
0:19:05 > 0:19:08- Cut the last one.
0:19:11 > 0:19:15- It's a bitter chocolate tart. - Do you want cream?
0:19:15 > 0:19:19- They've made the effort - to give us a nice jug.
0:19:19 > 0:19:21- Go on.
0:19:23 > 0:19:24- Oh.
0:19:28 > 0:19:29- It's nice.
0:19:30 > 0:19:31- Rather than cream...
0:19:31 > 0:19:36- ..a sharp strawberry sauce would - have cut through the sweetness.
0:19:36 > 0:19:37- Nice, though.
0:19:38 > 0:19:41- We have to choose a winner.
0:19:41 > 0:19:44- I can't. I seriously can't.
0:19:45 > 0:19:47- If I do, I'm dead.
0:19:49 > 0:19:51- Rubbish!
0:19:51 > 0:19:56- You're leaving. I'll see - these wonderful people every day!
0:19:59 > 0:20:02- I'll go for the Three Little Pigs.
0:20:03 > 0:20:04- Who is the winner?
0:20:04 > 0:20:05- Who is the winner?- - Rhian.
0:20:09 > 0:20:10- Come here.
0:20:18 > 0:20:21- Congratulations. Well done.
0:20:21 > 0:20:23- How did you make them?
0:20:24 > 0:20:28- I kept it simple by making - a little cake, then decorating it.
0:20:28 > 0:20:30- The sponge was light.
0:20:30 > 0:20:34- The icing was flavoursome - and not too sickly.
0:20:35 > 0:20:37- I used fresh strawberries.
0:20:37 > 0:20:41- Lovely. Really, really nice. - Well done, Rhian.
0:20:41 > 0:20:44- Well done, everyone. - Thank you very much.
0:20:48 > 0:20:51- Next time, - I'm in the Ginhaus, Llandeilo.
0:20:52 > 0:20:55- I'll be cooking with what else, - but gin. I can't wait.
0:20:56 > 0:20:59- The recipes are on our website.
0:21:00 > 0:21:02- Thanks, Blaenau!
0:21:02 > 0:21:04- CHEERS
0:21:05 > 0:21:09- We'll party on with Brython Shag. - Take it away, boys!
0:21:25 > 0:21:27- # Everyone is talking, - just taking shop
0:21:28 > 0:21:31- # Five quid on the door - just to have a bop
0:21:32 > 0:21:35- # From the Land Of Song, - tongues on fire
0:21:35 > 0:21:39- # It's always the same
0:21:39 > 0:21:41- # Talk later, dance or listen
0:21:45 > 0:21:47- # Do it now, dance or listen
0:21:54 > 0:21:56- # Is it cool to go nuts?
0:21:58 > 0:22:01- # Take centre stage - if you've got the guts
0:22:01 > 0:22:04- # Where's the passion, - where's the fire?
0:22:04 > 0:22:07- # Your soul - was extinguished by the rain
0:22:08 > 0:22:09- # Talk later
0:22:10 > 0:22:11- # Dance or listen
0:22:15 > 0:22:17- # Do it now, dance or listen
0:23:12 > 0:23:15- # Everyone is talking, - just talking shop
0:23:15 > 0:23:18- # Five quid on the door - just to have a bop
0:23:18 > 0:23:22- # From the Land Of Song, - tongues on fire
0:23:22 > 0:23:24- # It's always the same
0:23:25 > 0:23:28- # Talk later, dance or listen
0:23:32 > 0:23:33- # Do it now
0:23:33 > 0:23:35- # Dance or listen
0:23:39 > 0:23:42- # Talk later, dance or listen
0:23:45 > 0:23:47- # Dance first
0:23:47 > 0:23:49- # Dance, dance! #
0:23:50 > 0:23:52- Thank you.
0:23:57 > 0:23:59- Subtitles by Gwead
0:23:59 > 0:23:59- .