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 parties - all over Wales...
0:00:19 > 0:00:22- ..from Llandudno to Llandeilo.
0:00:23 > 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.
0:00:39 > 0:00:41- Today, I'm in Caernarfon.
0:00:42 > 0:00:44- Welcome to Caernarfon!
0:00:48 > 0:00:50- On tonight's menu, kebabs.
0:00:50 > 0:00:53- I'm going to prepare - some of my favourites.
0:00:53 > 0:00:59- We'll see how well Caernarfon people - cook in our cheesecake competition.
0:00:59 > 0:01:00- Ooh!
0:01:01 > 0:01:03- And Mr Phormula is in the house.
0:01:03 > 0:01:04- Off we go!
0:01:05 > 0:01:07- BEATBOXING
0:01:15 > 0:01:18- I think kebabs - have had a bad name...
0:01:18 > 0:01:21- ..as something to soak up beer.
0:01:21 > 0:01:24- Tonight, I want to celebrate kebabs.
0:01:24 > 0:01:28- On the menu, lamb kofta - and my favourite, chicken kebab.
0:01:29 > 0:01:32- I also have lovely fruit - soaked in rum. Yum!
0:01:33 > 0:01:38- While I prepare, the audience - are tasting a retro cocktail...
0:01:38 > 0:01:41- ..with rum, pineapple and Blue Bols.
0:01:44 > 0:01:47- It reminds me - of a holiday in Alcudia.
0:01:47 > 0:01:50- Absolutely the best cocktail ever.
0:01:51 > 0:01:55- It's easy to drink. - You can't ask for more.
0:01:55 > 0:01:56- We want more!
0:01:57 > 0:02:00- The cocktail is going down well.
0:02:00 > 0:02:04- Let's start on - the first kebab, lamb kofta.
0:02:05 > 0:02:08- The standard - of Welsh lamb is amazing.
0:02:08 > 0:02:10- This is local mince.
0:02:10 > 0:02:14- I have some nice spices - and herbs to add to it.
0:02:16 > 0:02:21- First, I'll chop an onion. - I'm making a kind of paste.
0:02:21 > 0:02:24- I use it with - a lot of different things.
0:02:25 > 0:02:29- I put onion, garlic - and fresh ginger in it.
0:02:30 > 0:02:33- The herbs I'm using - are parsley and mint.
0:02:35 > 0:02:40- Put the onion in a food processor - with garlic, ginger...
0:02:40 > 0:02:42- ..parsley and mint...
0:02:43 > 0:02:46- ..a good pinch of salt - and a glug of oil.
0:02:49 > 0:02:51- Add the mixture to the lamb.
0:02:52 > 0:02:55- Now, the spices.
0:02:55 > 0:03:00- I add cumin, coriander, cinnamon, - cayenne pepper and black pepper.
0:03:01 > 0:03:04- Mix it all together by hand.
0:03:05 > 0:03:09- I'm mixing it until - it's evenly blended.
0:03:11 > 0:03:12- That's lovely.
0:03:12 > 0:03:17- I'm going to put them - on bamboo skewers immediately.
0:03:18 > 0:03:24- They've been soaked, so they won't - catch fire when I cook with them.
0:03:26 > 0:03:28- Shape the kebabs round the skewers.
0:03:29 > 0:03:33- Make sure they're the same - size so they cook evenly.
0:03:34 > 0:03:39- The koftas should be left in the - fridge for at least half an hour...
0:03:39 > 0:03:42- ..on a plate covered in clingfilm.
0:03:42 > 0:03:46- Then you can cook them. - It's really easy.
0:03:47 > 0:03:49- Forget shop-bought pittas.
0:03:49 > 0:03:53- Making your own - will be much tastier.
0:03:53 > 0:03:57- It's basically the same - recipe as my white loaf.
0:03:57 > 0:04:03- Use 500g of strong bread flour, - yeast, salt, water and olive oil.
0:04:03 > 0:04:05- Knead the mix for five minutes.
0:04:06 > 0:04:09- Leave to rest for an hour - until doubled in size.
0:04:10 > 0:04:15- Shape the dough and bake on a high - heat for a few minutes. That's it.
0:04:17 > 0:04:20- I'll serve the kebabs - with three sauces...
0:04:20 > 0:04:25- ..hot chilli, yoghurt, cucumber - and mint, and pickled vegetables.
0:04:26 > 0:04:30- The recipes are on the website, - so have a look.
0:04:32 > 0:04:34- Wow.
0:04:38 > 0:04:42- Really nice, tasty. - They had a really strong taste.
0:04:42 > 0:04:47- The chilli sauce was on the border - of being too hot. It was just nice.
0:04:48 > 0:04:53- I'm not into kebabs after a night - out. Chips and cheese is my thing!
0:04:53 > 0:04:55- But that was marvellous.
0:04:58 > 0:05:00- Did you enjoy it?
0:05:00 > 0:05:01- Yes.
0:05:02 > 0:05:04- What did you think of the sauces?
0:05:04 > 0:05:06- I liked the pickles.
0:05:06 > 0:05:10- I call it a quick pickle. - I made it two hours ago.
0:05:10 > 0:05:14- It turns everything pink. - I like the colour pink.
0:05:14 > 0:05:15- Girly!
0:05:15 > 0:05:16- Girly!- - Girly, yes!
0:05:16 > 0:05:18- We'll make kebabs girly!
0:05:19 > 0:05:23- Yes, these Cofis - like kebabs and enjoy their food.
0:05:24 > 0:05:27- Joining me in the kitchen - is a Cofi...
0:05:27 > 0:05:32- ..making a name for himself on - social media, blogging about food.
0:05:32 > 0:05:35- Chris Roberts likes - cooking and eating.
0:05:36 > 0:05:37- Is that right?
0:05:37 > 0:05:38- Is that right?- - Yes.
0:05:38 > 0:05:40- What do you like cooking?
0:05:40 > 0:05:42- I like slow-cooking meat.
0:05:43 > 0:05:44- Low and slow, as they say.
0:05:45 > 0:05:50- Yes, on big platters, - with a lot of friends and family.
0:05:50 > 0:05:52- I'm sure you have a lot of friends.
0:05:52 > 0:05:54- I'm sure you have a lot of friends.- - Especially when I cook!
0:05:55 > 0:05:59- But cooking isn't your job. - What do you do every day?
0:05:59 > 0:06:02- I'm a community - support worker here...
0:06:02 > 0:06:06- ..with people - with learning disabilities.
0:06:06 > 0:06:09- I support them - to live independently.
0:06:09 > 0:06:10- And you do a bit of cooking.
0:06:10 > 0:06:12- And you do a bit of cooking.- - We cook every day.
0:06:12 > 0:06:17- We go to the shops - to get whatever they want.
0:06:17 > 0:06:19- We make meals from scratch.
0:06:19 > 0:06:21- What do you have here?
0:06:21 > 0:06:23- What do you have here?- - This is crispy duck.
0:06:23 > 0:06:28- I cooked it slowly for three or four - hours. Then I crisped it quickly.
0:06:28 > 0:06:33- The meat should be juicy - and tender, and the skin crispy.
0:06:33 > 0:06:35- Is this your take on crispy duck?
0:06:36 > 0:06:40- Yes. It's a Cofi kebab twist - on duck in pancakes.
0:06:40 > 0:06:43- Cofi kebab twist! - How did you cook it?
0:06:43 > 0:06:49- I seasoned it with Chinese - five-spice, hoisin and soy sauce.
0:06:49 > 0:06:53- I stuffed it with garlic, - chillies, thyme and lime.
0:06:53 > 0:06:58- I covered it in foil and baked it - for four hours. It's simple.
0:06:58 > 0:07:01- The fat renders away. - There's a lot on duck.
0:07:01 > 0:07:06- The fat goes and it crisps up - in 20 minutes at a high temperature.
0:07:06 > 0:07:08- Are you making sauces to go with it?
0:07:09 > 0:07:14- Typically with kebabs, you'd - have chilli sauce and garlic mayo.
0:07:14 > 0:07:18- Plums go with duck. - I'm making a chilli plum sauce.
0:07:18 > 0:07:19- Ooh.
0:07:19 > 0:07:22- And soured cream - with slow roasted garlic.
0:07:22 > 0:07:25- The garlic was baked with the duck.
0:07:25 > 0:07:28- Yes, for four hours - at a low temperature.
0:07:28 > 0:07:31- All the bitterness - has gone from the garlic.
0:07:31 > 0:07:33- It's nice and sweet.
0:07:33 > 0:07:35- It's nice and sweet.- - It's a natural garlic taste.
0:07:35 > 0:07:39- Before you make the plum sauce, - can we have a taste?
0:07:40 > 0:07:41- OK.
0:07:41 > 0:07:43- Just to check it's alright.
0:07:44 > 0:07:48- It's been cooking for four hours - and is really tender.
0:07:49 > 0:07:53- You can hear how crispy the skin is. - The meat is melt in the mouth.
0:07:54 > 0:07:56- Try it to see what you think.
0:07:56 > 0:07:57- Thanks.
0:07:59 > 0:08:01- Mm.
0:08:03 > 0:08:04- Lovely.
0:08:04 > 0:08:07- It's really soft, - with a bit of crunchy skin.
0:08:10 > 0:08:13- I'm looking forward - to tasting it all.
0:08:13 > 0:08:14- It should be nice.
0:08:15 > 0:08:19- To make the plum sauce, - Chris fries spring onions...
0:08:19 > 0:08:24- ..red and green chillies and garlic, - then plums, sugar and honey.
0:08:24 > 0:08:28- He adds cinnamon and star anise - and leaves to simmer.
0:08:30 > 0:08:36- Then, Chris mixes the roast garlic - with soured cream and coriander.
0:08:37 > 0:08:41- Chris serves them - with turbo-charged tortillas...
0:08:41 > 0:08:46- ..plain tortillas rubbed - with Chinese five-spice powder.
0:08:49 > 0:08:50- Make room for something special.
0:08:50 > 0:08:51- Make room for something special.- - Ooh!
0:08:54 > 0:08:58- It's a Cofi kebab twist - on crispy duck in pancakes.
0:08:58 > 0:09:00- Nice!
0:09:00 > 0:09:02- Chris has been busy.
0:09:02 > 0:09:07- If you went to a kebab place, you'd - have chilli sauce and garlic mayo.
0:09:07 > 0:09:13- That's a sweet chilli plum sauce - and soured cream with garlic.
0:09:13 > 0:09:14- Thanks.
0:09:19 > 0:09:23- If you want to try Chris's recipe, - it's on the website.
0:09:27 > 0:09:28- Really nice!
0:09:28 > 0:09:30- What do you think, girls?
0:09:30 > 0:09:32- What do you think, girls?- - Lovely!
0:09:32 > 0:09:34- The chilli sauce is perfect.
0:09:35 > 0:09:37- Is it better than Caernarfon Kebabs?
0:09:38 > 0:09:41- I'd go every Saturday - if they made these!
0:09:41 > 0:09:41- You go there every Saturday anyway.
0:09:41 > 0:09:43- You go there every Saturday anyway.- - Sh!
0:09:47 > 0:09:52- Coming up, the best chicken kebabs - and fruit kebabs with rum.
0:09:53 > 0:09:57- And Mr Phormula will be full - after tasting all the cakes.
0:09:57 > 0:09:57- .
0:10:03 > 0:10:03- Subtitles
0:10:03 > 0:10:05- Subtitles- - Subtitles
0:10:06 > 0:10:10- I'm having a lovely kebab night - with Caernarfon Cofis.
0:10:10 > 0:10:14- We've had my koftas - and Chris's delicious duck kebabs.
0:10:14 > 0:10:19- But the most popular kebab - in the world is chicken kebab.
0:10:19 > 0:10:20- This is my version.
0:10:21 > 0:10:24- I use chicken thighs for kebabs.
0:10:24 > 0:10:28- They're much tastier - and don't dry out like breast.
0:10:28 > 0:10:30- You can't really overcook them.
0:10:31 > 0:10:35- I'll start with - the marinade for the meat.
0:10:35 > 0:10:39- I have spices, yoghurt, - fresh ginger and garlic.
0:10:40 > 0:10:45- To the yoghurt, - I add paprika, coriander, cumin...
0:10:46 > 0:10:49- ..chilli powder, - salt and grated garlic.
0:10:50 > 0:10:53- I add fresh grated ginger - and stir well.
0:10:55 > 0:10:59- Mam made chicken - like this when I was a child.
0:10:59 > 0:11:03- I remember her mixing - the spices and yoghurt...
0:11:03 > 0:11:06- ..and adding the chicken - in the morning.
0:11:06 > 0:11:09- I knew we'd have a tasty supper.
0:11:12 > 0:11:15- Chicken thigh is also - much cheaper than breast.
0:11:16 > 0:11:20- I usually buy a pack of eight. - It'll feed our family twice.
0:11:21 > 0:11:25- After cutting up the meat, - cover with the sauce.
0:11:25 > 0:11:29- Refrigerate for at least an hour, - so the meat absorbs the flavour.
0:11:30 > 0:11:33- After a few minutes - on the grill, they're ready.
0:11:40 > 0:11:44- The chicken was so tender, - it was melt in your mouth. Lovely.
0:11:44 > 0:11:48- I enjoyed the chicken. - It was perfect.
0:11:48 > 0:11:53- I liked the charred taste. - It added a lot.
0:11:53 > 0:11:56- There was salad, chilli sauce...
0:11:56 > 0:11:59- ..and raita to cool it down.
0:11:59 > 0:12:00- Lovely.
0:12:01 > 0:12:05- The chicken was absolutely amazing. - I don't usually eat kebabs.
0:12:06 > 0:12:08- I really enjoyed them.
0:12:09 > 0:12:14- Slightly better than what - I'd get in Caernarfon at midnight!
0:12:16 > 0:12:20- Now it's time to check - their culinary skills.
0:12:21 > 0:12:26- The brief was to make a cheesecake. - It's Ed Holden's favourite food.
0:12:26 > 0:12:31- We don't know who did what. - Here's a quick look at the results.
0:12:31 > 0:12:36- I made cheesecake with Easter eggs.
0:12:36 > 0:12:41- There's lots of little Easter eggs - on top.
0:12:41 > 0:12:45- I made it because - it's my children's favourite.
0:12:45 > 0:12:50- I made baked cheesecake - with Cointreau and chocolate.
0:12:50 > 0:12:55- I baked it for an hour, - then allowed it to chill.
0:12:55 > 0:12:59- I made a Baileys cheesecake. - I had a trial run on Friday.
0:13:00 > 0:13:05- It's the first time - I've made a cheesecake.
0:13:05 > 0:13:08- The base was crumbly. - I hope I perfected it.
0:13:09 > 0:13:14- It's a lemon meringue cheesecake. - We started making it last night.
0:13:14 > 0:13:18- It was fun to blow torch - the meringue this morning!
0:13:19 > 0:13:21- I often make lemon meringue pie.
0:13:22 > 0:13:26- I thought it would be nice - to have meringue with cheesecake.
0:13:26 > 0:13:27- Fingers crossed.
0:13:27 > 0:13:29- Fingers crossed.- - Wait and see!
0:13:31 > 0:13:35- It's a cheesecake competition.
0:13:35 > 0:13:37- Ed is helping me judge...
0:13:38 > 0:13:41- ..because he loves cheesecakes.
0:13:41 > 0:13:42- What do you think?
0:13:42 > 0:13:44- What do you think?- - They look amazing.
0:13:44 > 0:13:48- I like the Easter egg one. - But you can never tell.
0:13:49 > 0:13:53- We'll finish with that one. - Let's work our way round.
0:13:53 > 0:13:58- I'll cut a slice - of the Baileys cheesecake.
0:14:00 > 0:14:02- I like booze in my food.
0:14:02 > 0:14:04- It's thick.
0:14:07 > 0:14:09- I have to check these things!
0:14:09 > 0:14:11- I have to check these things!- - From every angle!
0:14:19 > 0:14:20- Mmm.
0:14:23 > 0:14:24- Mmm!
0:14:24 > 0:14:25- You like it.
0:14:26 > 0:14:27- The cream is light.
0:14:28 > 0:14:30- I can't taste the Baileys.
0:14:30 > 0:14:32- I know what you mean.
0:14:32 > 0:14:34- It's lovely.
0:14:35 > 0:14:39- It needs more Baileys. - Chocolate and Cointreau next.
0:14:39 > 0:14:43- It looks superb.
0:14:43 > 0:14:46- The colour is nice.
0:14:47 > 0:14:52- What do you look - for in a cheesecake?
0:14:52 > 0:14:56- It's important that it retains - its shape...
0:14:56 > 0:14:58- ..like these two.
0:14:59 > 0:15:03- I expect to taste the Baileys - or whatever is in the recipe.
0:15:04 > 0:15:07- I want to be able - to say what's in it.
0:15:07 > 0:15:10- Or I could just like it.
0:15:14 > 0:15:17- You've got a good job.
0:15:18 > 0:15:20- Cointreau! Yeah!
0:15:21 > 0:15:22- Mmm!
0:15:22 > 0:15:26- You're going to say that - about them all!
0:15:26 > 0:15:30- Delicious. I could taste everything.
0:15:31 > 0:15:34- It's a baked cheesecake.
0:15:35 > 0:15:39- They're deeper and retain - their shape better.
0:15:39 > 0:15:41- You can see that here.
0:15:41 > 0:15:45- The next one is impressive, - with meringue on top.
0:15:46 > 0:15:48- They've built up the sides.
0:15:48 > 0:15:51- Do you like the flavour of lemon?
0:15:51 > 0:15:54- I'm not fussed about lemon.
0:15:54 > 0:15:58- That doesn't mean I won't enjoy it.
0:15:58 > 0:16:01- They've worked hard on the look.
0:16:01 > 0:16:03- Here we go.
0:16:03 > 0:16:05- Oh!
0:16:06 > 0:16:08- That had a good reaction!
0:16:09 > 0:16:10- Can I go first?
0:16:15 > 0:16:17- The lemon is amazing.
0:16:17 > 0:16:19- It's really light.
0:16:23 > 0:16:27- Nice. I feel like - the bald one on Masterchef.
0:16:27 > 0:16:31- Gregg Wallace. - That makes me John Torode.
0:16:33 > 0:16:36- And the final one now.
0:16:38 > 0:16:40- It hasn't come out right.
0:16:42 > 0:16:44- The base has set in the tin.
0:16:47 > 0:16:50- I like the way - you didn't offer me the Easter egg!
0:16:54 > 0:16:56- It looks nice and light.
0:16:56 > 0:16:58- It looks nice and light.- - The topping is delicious.
0:16:58 > 0:17:01- I don't know what happened - to the base.
0:17:01 > 0:17:07- I like creamy food.
0:17:10 > 0:17:15- They've all got something - going for them.
0:17:15 > 0:17:20- But for me, it's the chocolate - and Cointreau cheesecake.
0:17:22 > 0:17:24- It's rich.
0:17:25 > 0:17:31- I could taste everything. - That's the one I want more of.
0:17:32 > 0:17:33- It tastes homemade.
0:17:33 > 0:17:35- It tastes homemade.- - Let's see who made this one.
0:17:36 > 0:17:37- Go on then.
0:17:37 > 0:17:38- Go on then.- - Tudur.
0:17:41 > 0:17:44- Come here!
0:17:45 > 0:17:47- This is a familiar face.
0:17:49 > 0:17:53- I hoped I'd be able - to taste the Cointreau.
0:17:54 > 0:17:57- Ed's reaction spoke for itself.
0:17:57 > 0:17:58- It melted in my mouth.
0:17:58 > 0:18:01- It melted in my mouth.- - He wants to put his face in it.
0:18:02 > 0:18:03- See you in a minute.
0:18:04 > 0:18:06- Well done, Tudur.
0:18:10 > 0:18:15- As the crowd tuck in to the lovely - cheesecakes, I'll prepare pudding.
0:18:16 > 0:18:19- I'm making - pineapple and peach kebabs.
0:18:19 > 0:18:23- Fruit is a tasty and healthy - pudding.
0:18:23 > 0:18:29- Grilling the fruit - gives an added dimension.
0:18:29 > 0:18:32- I'll mix it with - light brown sugar and rum.
0:18:33 > 0:18:37- It's a naughty treat - to finish things off.
0:18:37 > 0:18:43- Halve the peaches, then cut the - pineapple to similar sized pieces.
0:18:44 > 0:18:47- Add brown sugar and rum.
0:18:48 > 0:18:53- Rum adds a nice taste. The sugar - caramelizes the fruit as they cook.
0:18:56 > 0:18:59- Two skewers makes it easier - to turn them.
0:19:00 > 0:19:03- They only need a few minutes - on each side.
0:19:03 > 0:19:07- They're served with toasted coconut, - plain yoghurt and lime.
0:19:08 > 0:19:10- It's a taste of summer.
0:19:17 > 0:19:18- I like.
0:19:18 > 0:19:21- I've had barbecued fruit before.
0:19:21 > 0:19:25- But the sauce transformed this.
0:19:26 > 0:19:30- I don't want to boast - about being well-travelled...
0:19:31 > 0:19:34- ..but I had something - similar in Cuba.
0:19:35 > 0:19:39- It was amazing - with the yoghurt and lime.
0:19:40 > 0:19:43- It's one of the best puddings - I've had.
0:19:43 > 0:19:46- The perfect end to the night. - Lovely.
0:19:46 > 0:19:49- Next week, I'm in Llandudno...
0:19:49 > 0:19:54- ..preparing a tea party - on an Alice In Wonderland theme.
0:19:55 > 0:19:58- Arwel Gildas will help me.
0:20:01 > 0:20:03- I don't know about you, - but I'm full!
0:20:04 > 0:20:08- The recipes are on the website.
0:20:09 > 0:20:11- Here's Mr Phormula. Goodnight!
0:20:15 > 0:20:18- # Beca's cafe
0:20:21 > 0:20:23- # Life on the edge
0:20:23 > 0:20:28- # Reach for the sword, - set the scene, fire the landscape
0:20:28 > 0:20:31- # Tearing the beat from East to West
0:20:32 > 0:20:37- # Sentences like butter, rugged - like denim from here to Cilcennin
0:20:37 > 0:20:42- # Saving verses like penicillin, - shattering shows from June to June
0:20:42 > 0:20:47- # Life in the front line, standing - with a samurai blade like a hairline
0:20:47 > 0:20:50- # Morals strong, close as a tavern
0:20:50 > 0:20:54- # Standing still like a cabin, - wherever I go, my heart comes too
0:20:54 > 0:20:58- # Adventures from country - to country, it's nothing new
0:20:59 > 0:21:05- # Sharing secret messages, - brothers-in-arms all over the world!
0:21:05 > 0:21:07- # Beca's cafe
0:21:09 > 0:21:12- # One way to live, one message
0:21:13 > 0:21:15- # One road, one man, one woman
0:21:16 > 0:21:20- # One foundation, one planet, - one mountain, one deed
0:21:20 > 0:21:22- # One way to live, one message
0:21:23 > 0:21:25- # One road, one man, one woman
0:21:25 > 0:21:30- # One foundation, one planet, - one mountain, one deed
0:21:30 > 0:21:35- # Using language without rules, - colouring words like Crayola
0:21:35 > 0:21:40- # Here's the entrance, - pushing listeners like a wheelbarrow
0:21:40 > 0:21:43- # Into my world of colour
0:21:43 > 0:21:46- # Outside the matrix - since Pep Le Pew
0:21:46 > 0:21:49- # I'm sitting in space - having a chat with God
0:21:50 > 0:21:53- # Looking down on the planet - and its problems
0:21:53 > 0:21:55- # International situations, - questions
0:21:56 > 0:22:01- # Realizing the power of words, - and my purpose in life with language
0:22:01 > 0:22:05- # Here to say it as it us, one life, - we're all on the same journey
0:22:06 > 0:22:08- # One fact, one key
0:22:08 > 0:22:12- # Live your life - without stopping for a break
0:22:13 > 0:22:16- # Beca's cafe
0:22:18 > 0:22:21- # One way to live, one message
0:22:21 > 0:22:23- # One road, one man, one woman
0:22:24 > 0:22:28- # One foundation, one planet, - one mountain, one deed
0:22:29 > 0:22:34- # One way to live, one message, - one road, one man, one woman
0:22:34 > 0:22:38- # One foundation, one planet, - one mountain, one deed
0:22:39 > 0:22:43- # Expressing in songs, - use poetry to create stories
0:22:43 > 0:22:46- # We're authors with the answers
0:22:47 > 0:22:49- # Poets, rappers, musicians
0:22:49 > 0:22:54- # Actors, artists, creating - a future for the next generation
0:22:54 > 0:22:59- # Inspiring through ancient crafts, - we're a global movement
0:22:59 > 0:23:01- # One way to live, one message
0:23:02 > 0:23:04- # One road, one man, one woman
0:23:04 > 0:23:09- # One foundation, one planet, - one mountain, one deed
0:23:09 > 0:23:14- # One way to live, one message, - one road, one man, one woman
0:23:14 > 0:23:17- # One foundation, one planet
0:23:18 > 0:23:21- # One mountain, one deed #
0:23:27 > 0:23:29- S4C Subtitles by Gwead
0:23:29 > 0:23:29- .