0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:18 > 0:00:22- Hello and welcome to Prynhawn Da - on Good Friday.
0:00:23 > 0:00:27- It's wonderful that you can join us - and this is what we have for you.
0:00:28 > 0:00:32- We delve into our archive to - celebrate Jazz Appreciation Month...
0:00:33 > 0:00:35- ..with a performance - from Wyn Lodwick.
0:00:35 > 0:00:41- Huw Tregelles Williams looks at - compositions that mark Good Friday.
0:00:41 > 0:00:47- Alwyn Humphreys gives the Salt of - the Earth plate to another viewer.
0:00:47 > 0:00:51- We learn about antiques - that are linked with Easter...
0:00:51 > 0:00:54- ..from our expert, Viv Watkins.
0:00:54 > 0:01:00- Dylan Rowlands has wine - to accompany some seasonal dishes.
0:01:00 > 0:01:04- Join us for all this on Prynhawn Da.
0:01:09 > 0:01:12- We start in the kitchen with Dan.
0:01:12 > 0:01:14- Happy Easter to you, Dan.
0:01:14 > 0:01:15- Happy Easter to you, Dan.- - Thank you and to you too.
0:01:16 > 0:01:22- You're starting with salmon so - let's see how you cook and serve it.
0:01:22 > 0:01:25- I want to cook the salmon - in a simple way.
0:01:25 > 0:01:30- We start it in the frying pan - and finish it in the oven.
0:01:30 > 0:01:33- It's served with - a tapenade or olive paste.
0:01:33 > 0:01:38- First, you want a decent - non-stick frying pan.
0:01:39 > 0:01:42- Add a drizzle of either - vegetable oil or olive oil.
0:01:43 > 0:01:45- Allow it to warm.
0:01:45 > 0:01:48- You'll need a food processor...
0:01:48 > 0:01:52- ..or a stick blender and a jug.
0:01:53 > 0:01:56- I'm using black olives - for this recipe.
0:01:56 > 0:01:58- It's very Mediterranean.
0:01:58 > 0:02:01- Make sure all the stones - have been removed.
0:02:02 > 0:02:04- If they are in brine...
0:02:04 > 0:02:08- ..wash them in cold water - to get them clean.
0:02:08 > 0:02:11- Add a handful - into your food processor.
0:02:11 > 0:02:15- Whilst I'm doing this, - we can put the salmon in the pan.
0:02:15 > 0:02:17- It should be skin-side-down.
0:02:18 > 0:02:20- Don't move it - until it starts to spit.
0:02:21 > 0:02:23- Why is it placed skin-side-down?
0:02:23 > 0:02:26- We want to seal the skin - and get a crispy skin.
0:02:26 > 0:02:30- You can eat the crispy skin - or peel it off in one piece.
0:02:30 > 0:02:31- Do you like the skin?
0:02:31 > 0:02:33- Do you like the skin?- - I eat everything!
0:02:33 > 0:02:34- Down the hatch!
0:02:34 > 0:02:38- It's very appropriate - to be serving fish on Good Friday.
0:02:39 > 0:02:43- Next, I want to add a handful - of fresh basil to the olives.
0:02:43 > 0:02:47- We also need some fresh coriander.
0:02:47 > 0:02:50- It makes such a difference - to have fresh herbs.
0:02:50 > 0:02:55- Don't use dried herbs because - they won't work in this tapenade.
0:02:56 > 0:02:59- Next, we want a clove of garlic.
0:02:59 > 0:03:00- It adds more flavour.
0:03:00 > 0:03:03- Take the garlic - and press down on it...
0:03:03 > 0:03:06- ..and the skin will fall off easily.
0:03:06 > 0:03:09- You peel it much quicker than I do!
0:03:09 > 0:03:12- Press down on it - and it falls off easily.
0:03:12 > 0:03:15- I spend hours peeling it off.
0:03:15 > 0:03:19- You need plenty of olive oil - in the food processor.
0:03:19 > 0:03:21- I'm using extra virgin olive oil.
0:03:22 > 0:03:24- Avoid vegetable oil - as it won't work.
0:03:25 > 0:03:26- The oil will be absorbed.
0:03:27 > 0:03:28- Oh, it's spitting!
0:03:29 > 0:03:31- We're ready to turn the salmon.
0:03:31 > 0:03:33- The skin has started to seal.
0:03:34 > 0:03:38- It's a good frying pan - so the skin won't stick to it.
0:03:38 > 0:03:42- Seal the other side and bake it - for eight minutes in the oven.
0:03:42 > 0:03:43- I'm starting to cook too, Dan!
0:03:43 > 0:03:45- I'm starting to cook too, Dan!- - Sorry about that.
0:03:46 > 0:03:48- Let's return to the tapenade.
0:03:48 > 0:03:52- Put the lid on and give it a blitz.
0:03:56 > 0:03:58- The paste comes together...
0:03:58 > 0:04:02- ..and we want to add - some tomato puree.
0:04:02 > 0:04:05- You need about a tablespoon - of tomato puree.
0:04:05 > 0:04:10- Stir that in before we serve it.
0:04:10 > 0:04:12- Let's turn to the asparagus.
0:04:12 > 0:04:14- I've got a pan of boiling water.
0:04:14 > 0:04:17- You need to add - a large knob of butter...
0:04:17 > 0:04:20- ..because this is a luxurious dish.
0:04:21 > 0:04:27- The natural snap-off point of - asparagus is where its most tender.
0:04:27 > 0:04:29- You could add the stalk to a soup.
0:04:30 > 0:04:34- The natural snap-off point - gives you the better part to eat.
0:04:34 > 0:04:36- We're getting all the tips today.
0:04:37 > 0:04:41- Let's add the asparagus which - will take about a minute to cook.
0:04:41 > 0:04:44- It's very tender so you just want - to warm it through.
0:04:45 > 0:04:48- Add a touch of salt - to the water too.
0:04:49 > 0:04:51- It helps the flavour.
0:04:51 > 0:04:53- Let's return to the tapenade.
0:04:53 > 0:04:58- Add the paste, put the lid on - and give it a blitz.
0:05:00 > 0:05:05- These are fresh flavours - that smell wonderful.
0:05:06 > 0:05:08- We're almost ready to serve this.
0:05:08 > 0:05:12- Make sure the asparagus - has cooked through.
0:05:12 > 0:05:14- It's almost ready.
0:05:14 > 0:05:19- I've got some salmon that has been - in the oven for about eight minutes.
0:05:19 > 0:05:21- It's such a quick recipe.
0:05:21 > 0:05:23- Yes, and it's so easy.
0:05:23 > 0:05:27- It's sealed in the pan and - goes in the oven for eight minutes.
0:05:28 > 0:05:30- Yes, but don't overcook it.
0:05:30 > 0:05:33- You'll notice a white substance.
0:05:33 > 0:05:37- It's protein and - this helps to keep the fish moist.
0:05:38 > 0:05:39- Don't eat it if it's dry!
0:05:40 > 0:05:43- It's ready when - the white substance oozes out.
0:05:44 > 0:05:46- Yes, but you can check - how it feels too.
0:05:46 > 0:05:49- You can leave the skin - on or remove it.
0:05:50 > 0:05:55- You should be able - to peel it off easily in one piece.
0:05:56 > 0:06:00- Fish isn't like meat so it doesn't - matter if it's a tad raw.
0:06:00 > 0:06:05- No, you want that moistness as - there's nothing worse than dry fish!
0:06:05 > 0:06:07- It tastes horrible.
0:06:07 > 0:06:08- How hot was the oven?
0:06:09 > 0:06:12- It was gas mark 4 - or 180 degrees Celsius.
0:06:12 > 0:06:14- That's hot enough.
0:06:14 > 0:06:17- Let's plate up - with our fresh tapenade.
0:06:18 > 0:06:19- It looks wonderful.
0:06:19 > 0:06:24- The natural oils will help - when dressing the plate.
0:06:24 > 0:06:27- Place the fish on top of it.
0:06:28 > 0:06:31- Let's move this out of the way.
0:06:31 > 0:06:35- Next, we turn to the asparagus - and I'm happy that it's cooked.
0:06:35 > 0:06:38- It cooks so quickly in the water.
0:06:38 > 0:06:42- You just need to be organized - so it's ready at the same time.
0:06:43 > 0:06:44- Oops!
0:06:44 > 0:06:45- They've come to life.
0:06:45 > 0:06:48- Decorate the plate - with the asparagus.
0:06:49 > 0:06:51- You can form your own pattern.
0:06:52 > 0:06:54- It's a very quick dish.
0:06:54 > 0:06:57- That looks absolutely delicious.
0:06:57 > 0:06:59- It's perfect!
0:07:00 > 0:07:03- You're back later - so what are you making then?
0:07:03 > 0:07:05- It's a lamb dish.
0:07:05 > 0:07:07- We can't wait.
0:07:07 > 0:07:10- You can try that in a minute.
0:07:10 > 0:07:13- April is Jazz Appreciation Month.
0:07:13 > 0:07:17- We delved into our archives - in order to celebrate the month.
0:07:17 > 0:07:20- We're celebrating in style - with Wyn Lodwick.
0:07:20 > 0:07:23- Wyn recently had his 90th birthday.
0:07:23 > 0:07:29- Let's enjoy him performing a track - called In A Sentimental Mood.
0:08:53 > 0:08:55- That sounded fantastic!
0:08:55 > 0:08:58- The food was amazing - and the sauce was lovely too.
0:08:59 > 0:09:00- It was delicious.
0:09:00 > 0:09:02- You've got a bit by there.
0:09:02 > 0:09:07- After the break, we discuss music - inspired by Good Friday...
0:09:07 > 0:09:10- ..with Huw Tregelles Williams.
0:09:10 > 0:09:13- Alwyn presents - the Salt of the Earth plate...
0:09:13 > 0:09:15- ..to another worthy viewer.
0:09:15 > 0:09:17- Join us in a few minutes.
0:09:22 > 0:09:22- .
0:09:26 > 0:09:26- Subtitles
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0:09:33 > 0:09:34- Welcome back.
0:09:34 > 0:09:39- There's a wealth of music that's apt - for Easter in the Welsh language.
0:09:39 > 0:09:43- Let's learn about a few of them - and hear some excerpts too...
0:09:44 > 0:09:46- ..with Huw Tregelles Williams.
0:09:46 > 0:09:50- Welcome to you and it's always - lovely to have you in Llanelli.
0:09:51 > 0:09:56- How did the tradition of celebrating - Good Friday through music start?
0:09:56 > 0:09:59- If we step back - to the ninth century...
0:09:59 > 0:10:03- ..you would have heard - the story of the Passion...
0:10:03 > 0:10:05- ..in the Gregorian chants.
0:10:05 > 0:10:09- These were written - especially for Good Friday.
0:10:09 > 0:10:14- Next came the Protestant Reformation - and Martin Luther.
0:10:15 > 0:10:19- Martin Luther was a composer - as well as being theologian...
0:10:19 > 0:10:23- ..but banned the use of any musical - instrument in church during Lent.
0:10:24 > 0:10:27- This meant musical arrangements - were very simple.
0:10:28 > 0:10:31- After Luther's death - in the mid 16th century...
0:10:31 > 0:10:36- ..the arrangements gradually became - more complex and interesting.
0:10:36 > 0:10:39- The tradition hit its climax...
0:10:40 > 0:10:43- ..in the first quarter - of the 18th century...
0:10:43 > 0:10:48- ..with Bach's St Matthew Passion - and St John Passion.
0:10:48 > 0:10:53- Last night, S4C aired a documentary - with Elin Manahan Thomas...
0:10:54 > 0:10:56- ..about the St John Passion.
0:10:56 > 0:10:59- We can see a performance of it - tonight.
0:10:59 > 0:11:01- Why is this - such a special performance?
0:11:02 > 0:11:03- There's many reasons.
0:11:04 > 0:11:08- There's the translation - by Elin and Heini Gruffudd...
0:11:08 > 0:11:14- ..that remains true - to the original German intonation.
0:11:14 > 0:11:18- There's also a team - of young, Welsh soloists...
0:11:18 > 0:11:21- ..who have learnt - this exceptional work.
0:11:21 > 0:11:26- There's a choir made up of the - best choral singers in Cardiff...
0:11:26 > 0:11:30- ..and instruments made in the style - of those used in Bach's era.
0:11:30 > 0:11:34- Musicology in the last century...
0:11:34 > 0:11:40- ..has revealed how this music would - have sounded in the time of Bach.
0:11:40 > 0:11:43- It's a softer, clearer sound...
0:11:44 > 0:11:48- ..with a better balance - between the choir and instruments.
0:11:48 > 0:11:53- Many of us were raised - in the Victorian tradition...
0:11:53 > 0:11:58- ..that saw grand, powerful - performances with slower tempos...
0:11:58 > 0:12:01- ..but this is a neat performance.
0:12:01 > 0:12:06- The St John Passion differs - from the St Matthew Passion...
0:12:06 > 0:12:08- ..in that it's condensed.
0:12:08 > 0:12:12- It's dramatic - and the story is fast-paced.
0:12:13 > 0:12:15- The director, Hefin Owen...
0:12:15 > 0:12:21- ..has made good use of - the entire cathedral in Llandaff.
0:12:21 > 0:12:26- You could say that he's taken - a tiny step towards dramatizing it.
0:12:26 > 0:12:30- We see the characters in their - context as well as the choir.
0:12:30 > 0:12:36- The choir has two roles as it did - in the classical Greek dramas.
0:12:36 > 0:12:38- It plays the crowd...
0:12:39 > 0:12:44- ..and gives an objective commentary - of the progression of the drama.
0:12:44 > 0:12:48- We've just seen a clip - and it looks incredible.
0:12:48 > 0:12:51- It's wonderful that Rondo - has done this...
0:12:51 > 0:12:55- ..and was obviously - inspired by Elin...
0:12:55 > 0:12:59- ..and that S4C - has agreed to broadcast it.
0:13:00 > 0:13:02- You mentioned the Victorian era.
0:13:02 > 0:13:08- What are the pieces from that era - that were written for Good Friday?
0:13:08 > 0:13:11- There aren't many - British compositions.
0:13:11 > 0:13:14- The Crucifixion by John Stainer - is one example.
0:13:15 > 0:13:18- We should refer - to the Catholic Church.
0:13:18 > 0:13:22- You had Italian composers - who were quite operatic...
0:13:22 > 0:13:26- ..and arrangements - of the Stabat Mater became popular.
0:13:26 > 0:13:30- The Stabat Mater was a poem - from the 13th century.
0:13:30 > 0:13:32- It has a miserable - and sombre opening...
0:13:33 > 0:13:36- ..with Mary, the mother of Jesus, - at the cross.
0:13:36 > 0:13:39- As is popular - in the Catholic tradition...
0:13:40 > 0:13:44- ..there's a plea for Mary - to protect us on Judgement Day.
0:13:44 > 0:13:46- A section of the prayer...
0:13:46 > 0:13:50- ..is found in Rossini's arrangement - of Stabat Mater.
0:13:50 > 0:13:53- It takes us to the heights of opera.
0:13:53 > 0:13:57- Let's hear an excerpt from it.
0:14:06 > 0:14:10- # Fac me cruce custodiri
0:14:10 > 0:14:13- # Fac me cruce custodiri
0:14:13 > 0:14:16- # Morte Christi praemuniri
0:14:16 > 0:14:20- # Morte Christi praemuniri
0:14:20 > 0:14:23- # Morte Christi
0:14:23 > 0:14:26- # Praemuniri
0:14:27 > 0:14:29- # Confoveri
0:14:29 > 0:14:33- # Gratia! #
0:14:33 > 0:14:35- That's an incredible piece, Huw.
0:14:35 > 0:14:38- It was certainly operatic!
0:14:38 > 0:14:43- I mentioned Judgement Day and nobody - portrayed that quite like Verdi...
0:14:44 > 0:14:47- ..with that terrifying fresco - in the requiem.
0:14:47 > 0:14:50- Someone criticized this requiem...
0:14:50 > 0:14:54- ..for being an opera hidden - in an ecclesiastical form...
0:14:54 > 0:14:57- ..but Verdi gave a concise response.
0:14:58 > 0:15:02- "A man like Verdi has to - compose like a man like Verdi!"
0:15:02 > 0:15:07- Verdi was a master - at creating a musical atmosphere.
0:15:07 > 0:15:11- He created an atmosphere - in his operatic scenes.
0:15:11 > 0:15:14- In the opening - of his Stabat Mater...
0:15:14 > 0:15:18- ..you hear the orchestra - chiming like a funeral bell...
0:15:18 > 0:15:20- ..and the choir bursts in.
0:15:20 > 0:15:24- It's as if Mary has been stabbed - by her own grief.
0:15:25 > 0:15:27- Let's hear it.
0:15:40 > 0:15:44- # Stabat
0:15:45 > 0:15:49- # Mater
0:15:49 > 0:15:56- # Dolorosa
0:15:57 > 0:16:00- # Juxta Crucem
0:16:00 > 0:16:05- # Lacrimosa #
0:16:06 > 0:16:07- As we just heard...
0:16:07 > 0:16:11- ..Good Friday has inspired - so many composers.
0:16:11 > 0:16:13- Yes, exactly.
0:16:13 > 0:16:15- If we move into the Classical era...
0:16:16 > 0:16:19- ..I'd choose The Seven Last Words - of Christ by Haydn.
0:16:19 > 0:16:22- It was commissioned by a minister - from Cadiz.
0:16:23 > 0:16:26- These are short choral - and instrumental meditations.
0:16:27 > 0:16:32- The minister paid for the commission - in an unusual way.
0:16:32 > 0:16:35- He sent Haydn a massive cake.
0:16:35 > 0:16:40- Haydn cut into it and found - that it was full of gold pieces.
0:16:41 > 0:16:43- Whoa!
0:16:43 > 0:16:45- Thank you very much, Huw.
0:16:46 > 0:16:49- Alwyn Humphreys is visiting - Drefach Felindre today...
0:16:49 > 0:16:54- ..to present the Salt of the Earth - plate to someone very worthy.
0:16:54 > 0:16:58- The recipient has cared for people - in the area and further afield.
0:16:59 > 0:17:02- The whole community - wanted to thank her.
0:17:08 > 0:17:13- We're at Drefach Felindre to present - the Salt of the Earth plate...
0:17:13 > 0:17:17- ..to someone who is linked - with the woollen industry...
0:17:17 > 0:17:20- ..and the National Wool Museum.
0:17:20 > 0:17:23- She's described as the backbone - of the community.
0:17:24 > 0:17:27- I can't wait to meet - and surprise her.
0:17:32 > 0:17:34- I'm looking for Diane Jones.
0:17:34 > 0:17:36- Are you Diane?
0:17:36 > 0:17:37- Are you Diane?- - Yes.
0:17:38 > 0:17:44- Diane, I'm honoured to present you - with the Salt of the Earth plate...
0:17:44 > 0:17:47- ..and wish you - a heartfelt congratulations.
0:17:52 > 0:17:54- What do you think about that?
0:17:55 > 0:17:57- I don't know what to say.
0:17:58 > 0:18:02- Congratulations to you and thank you - for everything that you do.
0:18:04 > 0:18:08- Why did you decide - to nominate Diane?
0:18:08 > 0:18:10- She's wonderful.
0:18:10 > 0:18:13- She's been - an incredible friend to me...
0:18:13 > 0:18:16- ..and has helped a lot of people - in the area.
0:18:16 > 0:18:18- You don't need to ask twice.
0:18:19 > 0:18:22- She's active in the community - and really deserves this.
0:18:23 > 0:18:26- She's a lovely lady and very kind.
0:18:26 > 0:18:29- She does a lot - to help those who are ill.
0:18:29 > 0:18:31- I've known Diane - since she came here.
0:18:32 > 0:18:35- She's very funny - and has a good heart.
0:18:35 > 0:18:38- She should be a carer - and not a wool spinner!
0:18:38 > 0:18:41- How do you value someone like her?
0:18:41 > 0:18:43- She's priceless!
0:18:43 > 0:18:48- Melin Teifi is directly next door - to the National Wool Museum.
0:18:48 > 0:18:50- It's the former mill on the site.
0:18:50 > 0:18:55- Diane and her husband, Raymond - started the company in 1980.
0:18:55 > 0:18:58- Is this the room - where you come to hide, Diane?
0:18:59 > 0:19:01- Yes, that's right!
0:19:01 > 0:19:03- What do you do here?
0:19:03 > 0:19:08- I make shirts - and blankets for babies.
0:19:08 > 0:19:11- There's also costumes - for St David's Day...
0:19:11 > 0:19:16- ..for local schools - who have children in the Eisteddfod.
0:19:16 > 0:19:21- You're very busy so why go the - extra mile to help the community?
0:19:21 > 0:19:23- I don't know.
0:19:24 > 0:19:26- It's how my mother raised me.
0:19:26 > 0:19:30- She said that if you can't be kind - then you shouldn't be wicked.
0:19:31 > 0:19:34- I've lived that way - and tried to help everyone I can.
0:19:35 > 0:19:39- Are you happy that people - have shown you their gratitude?
0:19:40 > 0:19:44- I didn't realize people - thought so highly of me.
0:19:44 > 0:19:49- I hope you have many more years - of serving this community.
0:19:49 > 0:19:50- Thank you.
0:19:50 > 0:19:52- Thank you.- - Congratulations to you.
0:19:54 > 0:19:56- Is she the Salt of the Earth?
0:19:56 > 0:19:59- Is she the Salt of the Earth?- - Yes, she is the Salt of the Earth.
0:19:59 > 0:20:02- Diane deserves the title - of Salt of the Earth.
0:20:03 > 0:20:07- She's the Salt of the Earth - and a true angel.
0:20:17 > 0:20:19- Congratulations to Diane.
0:20:19 > 0:20:21- Congratulations to Diane.- - She's a worthy recipient.
0:20:21 > 0:20:23- Join us in a few minutes...
0:20:24 > 0:20:30- ..when Viv tells the story - of some antiques linked with Easter.
0:20:30 > 0:20:33- We'll also sample Dan's lamb - in the kitchen.
0:20:34 > 0:20:37- It smells absolutely delicious!
0:20:44 > 0:20:44- .
0:20:45 > 0:20:45- Subtitles
0:20:45 > 0:20:47- Subtitles- - Subtitles
0:20:52 > 0:20:53- Welcome back.
0:20:53 > 0:20:57- Next, we take a look at antiques - associated with Easter...
0:20:57 > 0:21:00- ..with our expert, Viv Watkins.
0:21:00 > 0:21:01- Happy Easter, Viv.
0:21:01 > 0:21:04- Happy Easter, Viv.- - And to you.
0:21:04 > 0:21:09- As we expected, there are many - items here that are egg-related.
0:21:10 > 0:21:11- Where shall we start?
0:21:11 > 0:21:15- We've got a lovely collection - of egg cups.
0:21:15 > 0:21:17- They all vary in age.
0:21:18 > 0:21:19- Here are the older ones.
0:21:20 > 0:21:22- These are made from china.
0:21:22 > 0:21:25- They're quite old - and stem from the early 1900s.
0:21:25 > 0:21:28- This one is two-sided.
0:21:29 > 0:21:33- A big egg goes in one side - and a small one goes in the other.
0:21:34 > 0:21:36- The double-yolker goes on the top!
0:21:36 > 0:21:40- The double-yolker goes on the top!- - And a small one on the bottom.
0:21:40 > 0:21:44- There are Bakelite egg cups - from the 1930s.
0:21:44 > 0:21:47- If you were posh, - you had a silver-plated one.
0:21:47 > 0:21:52- They take a long time to clean - and these haven't been cleaned.
0:21:52 > 0:21:55- We collect egg cups at home - over the years.
0:21:55 > 0:21:59- Children receive them as gifts.
0:21:59 > 0:22:03- They come with a chocolate egg - at Easter and you keep the cup.
0:22:04 > 0:22:06- It's also a great way - to start a collection.
0:22:07 > 0:22:09- They're inexpensive.
0:22:09 > 0:22:13- They only cost a few pounds - and are very accessible.
0:22:13 > 0:22:15- They're very collectible.
0:22:15 > 0:22:17- Each one has a different story.
0:22:17 > 0:22:21- And they all vary in age.
0:22:21 > 0:22:25- We've also got the eggs here.
0:22:26 > 0:22:28- They look like Faberge eggs.
0:22:28 > 0:22:31- This is a Faberge egg - and worth 20,000.
0:22:31 > 0:22:34- No, it isn't. - Your face was a picture!
0:22:34 > 0:22:39- These eggs vary in price.
0:22:39 > 0:22:43- They start from around - a few of pounds up to 20.
0:22:43 > 0:22:48- There's nothing expensive here - and they're definitely not Faberge.
0:22:49 > 0:22:54- It's great when someone doesn't - realize they own a Faberge egg.
0:22:54 > 0:22:56- It would be a shock to the system.
0:22:57 > 0:23:00- This egg resembles a Faberge egg.
0:23:00 > 0:23:03- Unfortunately, we don't have one.
0:23:03 > 0:23:05- They all vary in ages here.
0:23:05 > 0:23:08- This is nice egg.
0:23:08 > 0:23:11- This is a Holly Hobbie egg - from the 1980s.
0:23:11 > 0:23:17- The egg spins around - and makes a lovely gift.
0:23:18 > 0:23:21- You can give this - instead of a chocolate egg.
0:23:21 > 0:23:23- It's a detailed piece.
0:23:23 > 0:23:27- This is a hand-painted egg.
0:23:27 > 0:23:29- It's a real egg that's been painted.
0:23:30 > 0:23:35- That's a custom that continues now - among adults and children.
0:23:35 > 0:23:39- The eggs in the basket - have also been painted.
0:23:39 > 0:23:41- They're also lovely.
0:23:41 > 0:23:45- Yes, they're very pretty - and involve a lot of skill to make.
0:23:45 > 0:23:50- We've also got - a collection of egg timers.
0:23:50 > 0:23:54- We still use egg timers - in our kitchens.
0:23:54 > 0:23:59- We use one of those - during piano practice at home...
0:24:00 > 0:24:02- ..as well as for boiling eggs!
0:24:02 > 0:24:05- They are still being used today.
0:24:05 > 0:24:08- Here's a Welsh one from the front.
0:24:08 > 0:24:10- How much as these egg timers?
0:24:10 > 0:24:14- The larger one fetch around 20 - and the small one is around 5.
0:24:15 > 0:24:18- They're cheap enough to collect.
0:24:18 > 0:24:19- Where next?
0:24:19 > 0:24:20- Where next?- - Here's Peter Rabbit.
0:24:21 > 0:24:24- This is a Beatrix Potter book.
0:24:24 > 0:24:27- It's in the Welsh language - and it's quite rare.
0:24:27 > 0:24:31- It dates back to the 1970s - and is worth around 50.
0:24:31 > 0:24:32- As much as that?
0:24:33 > 0:24:36- It's the only one I've found.
0:24:36 > 0:24:40- It's the Peter Rabbit story - and I haven't seen anything similar.
0:24:41 > 0:24:43- It's in good condition too.
0:24:43 > 0:24:47- It would be worth more in a sleeve - but it's still nice.
0:24:47 > 0:24:50- It's worth looking - after these items.
0:24:50 > 0:24:53- You don't consider its value - in the future.
0:24:53 > 0:24:55- We've got an old basket here.
0:24:56 > 0:24:59- It's similar to the one in - a Sydney Curnow Vosper painting.
0:25:00 > 0:25:03- He painted Market Day in Old Wales - and Salem.
0:25:03 > 0:25:07- The basket is similar to ones - that were used in old kitchens.
0:25:08 > 0:25:10- It would store eggs.
0:25:10 > 0:25:13- These were placed - under hens to lay more eggs.
0:25:13 > 0:25:15- They are called china eggs.
0:25:16 > 0:25:20- There are lot of these around.
0:25:20 > 0:25:22- There are other baskets.
0:25:22 > 0:25:25- They stem from different dates.
0:25:26 > 0:25:29- We start with the oldest. - The new ones in the front.
0:25:29 > 0:25:33- They are still popular - and people still use them.
0:25:33 > 0:25:37- I used mine for cooking at school.
0:25:37 > 0:25:41- They can store knitting wool - or you can grow flowers in them.
0:25:41 > 0:25:44- They are still popular.
0:25:44 > 0:25:47- We move on to - these chickens in the front.
0:25:47 > 0:25:52- My aunty had one - of these ceramic egg nests.
0:25:52 > 0:25:54- People stored eggs in them.
0:25:54 > 0:25:59- They've had revival due to Bake Off - and lots of us like to cook now.
0:25:59 > 0:26:01- They're back into fashion.
0:26:01 > 0:26:05- People want the traditional - and homely look.
0:26:06 > 0:26:10- The small Victorian milk glass egg - nest in the front stored quail eggs.
0:26:11 > 0:26:15- It's a rare piece - and worth around 30.
0:26:15 > 0:26:18- It stored small eggs.
0:26:18 > 0:26:22- What about the religious icons - in this corner?
0:26:23 > 0:26:29- Russia, Italy and Spain - always display Easter icons.
0:26:30 > 0:26:32- We've got a few examples here.
0:26:32 > 0:26:36- The Welsh don't tend to hang - these Easter icons on the wall.
0:26:37 > 0:26:41- But other countries tend to take - this time of year seriously.
0:26:42 > 0:26:46- Many people collect - Easter postcards these days.
0:26:46 > 0:26:50- One of our staff members - enjoys collecting them.
0:26:50 > 0:26:53- Here's a collection of Easter cards.
0:26:53 > 0:26:57- They feature little chicks - and primroses.
0:26:58 > 0:27:00- This silk card is French.
0:27:00 > 0:27:03- These are quite rare and lovely.
0:27:03 > 0:27:07- Again, they are reasonable to buy - and collect.
0:27:07 > 0:27:11- You can also send greetings - to your friends and family.
0:27:11 > 0:27:14- Thank you, Viv and happy Easter.
0:27:14 > 0:27:16- Thank you, Viv and happy Easter.- - And to you both.
0:27:16 > 0:27:17- Thank you.
0:27:18 > 0:27:19- They were lovely items.
0:27:19 > 0:27:22- Don't forget about Heno at 7.00pm.
0:27:22 > 0:27:26- Mari and myself are joined by - the singer, Steffan Rhys Hughes.
0:27:26 > 0:27:31- There are ideas for films to watch - this Easter and family activities.
0:27:31 > 0:27:35- Eggs hunts are among them, I'm sure.
0:27:35 > 0:27:40- Catrin is also in the kitchen - so tune in to Heno at 7.00pm.
0:27:41 > 0:27:43- At 7.00pm on Monday night...
0:27:44 > 0:27:47- ..Heno has a special programme - from Everest.
0:27:47 > 0:27:49- Here's a taster for you.
0:27:55 > 0:27:57- Why does man climb mountains?
0:27:58 > 0:28:01- For thousands of years...
0:28:01 > 0:28:04- ..the world's peaks - have drawn people to conquer them.
0:28:05 > 0:28:07- Last year, Steff and I - came to Snowdon...
0:28:08 > 0:28:12- ..to prepare and train for - the biggest challenge of our lives.
0:28:12 > 0:28:15- Steff had booked a trip - to the Eastern Himalayas...
0:28:16 > 0:28:20- ..to fulfil a dream and witness - one of the world's wonders.
0:28:20 > 0:28:24- I joined him to see - what all the fuss was about.
0:28:25 > 0:28:28- This wasn't any holiday...
0:28:28 > 0:28:33- ..but a twelve-day expedition - full of accents and descents...
0:28:33 > 0:28:37- ..with the aim of - climbing 5,300 metres....
0:28:37 > 0:28:40- ..at the foot of - the world's tallest peak, Everest.
0:28:52 > 0:28:53- What an experience.
0:28:53 > 0:28:55- What an experience.- - We look forward to it.
0:28:55 > 0:28:57- We're back in the kitchen.
0:28:58 > 0:28:59- Lamb is on the menu, Dan.
0:28:59 > 0:29:01- Lamb is on the menu, Dan.- - Yes, Welsh lamb.
0:29:01 > 0:29:03- It's my favourite.
0:29:03 > 0:29:05- I've got lamb chops here.
0:29:05 > 0:29:12- French trim is on the recipe or you - can use whole chops for more meat.
0:29:12 > 0:29:19- French trim means the bone is left - and stripped of any meat.
0:29:19 > 0:29:21- I prefer some fat on my chops.
0:29:22 > 0:29:24- It adds more flavour.
0:29:24 > 0:29:26- Only if it's cooked well.
0:29:26 > 0:29:28- Yes, cook it thoroughly.
0:29:29 > 0:29:32- Season the meat with some pepper.
0:29:32 > 0:29:34- The oil is warming in the pan, Dan.
0:29:35 > 0:29:37- Yvonne's meddling with your pans!
0:29:38 > 0:29:39- I'm just lending a hand.
0:29:39 > 0:29:41- Season with salt too.
0:29:41 > 0:29:45- The chops will brown quickly - in the frying pan.
0:29:45 > 0:29:48- Leave them to brown.
0:29:48 > 0:29:52- I'm frying them here - but you can fry and oven cook them.
0:29:52 > 0:29:55- What's the best way to cook them?
0:29:55 > 0:29:58- I prefer to seal them - in the frying pan...
0:29:58 > 0:30:01- ..and place them under a hot grill.
0:30:01 > 0:30:05- There's no grill here so we'll - fry them to cook them quickly.
0:30:05 > 0:30:09- Your salmon was fantastic - but what was the name of the sauce?
0:30:10 > 0:30:12- Tapenade sauce.
0:30:12 > 0:30:18- I'll serve the lamb with onions, - butterbeans, garlic and tomatoes.
0:30:18 > 0:30:21- They are classic flavours.
0:30:21 > 0:30:24- Thinly slice an onion.
0:30:24 > 0:30:27- You can slice onions like that.
0:30:27 > 0:30:29- That knife is bigger than mine!
0:30:30 > 0:30:36- You scare me when you slice - and look at us at the same time.
0:30:36 > 0:30:38- Keep your eyes on the onions!
0:30:38 > 0:30:42- Fry the onions with garlic - in some olive oil.
0:30:42 > 0:30:44- Rip open the garlic cloves.
0:30:44 > 0:30:49- Add the garlic to the pan.
0:30:49 > 0:30:55- Just throw it in the pan - and allow it to cook.
0:30:55 > 0:30:59- Next, add some sherry vinegar - or red wine vinegar.
0:31:00 > 0:31:03- Pour it into the frying pan. - It will spit a little.
0:31:04 > 0:31:06- It'll give it a little kick.
0:31:06 > 0:31:08- It smells delicious.
0:31:08 > 0:31:10- It's a fantastic aroma.
0:31:10 > 0:31:12- Add some fresh tomatoes.
0:31:12 > 0:31:14- You're slicing these as well.
0:31:15 > 0:31:17- Halve the tomatoes.
0:31:17 > 0:31:21- You can use large tomatoes - but add plenty of them.
0:31:21 > 0:31:26- Allow them to reduce to a pulp - in our little casserole.
0:31:26 > 0:31:29- This has a fantastic aroma.
0:31:29 > 0:31:32- It's just onions, - garlic and vinegar.
0:31:32 > 0:31:34- Season with more salt.
0:31:34 > 0:31:37- Add a touch of butter to the lamb.
0:31:38 > 0:31:40- You're naughty, Dan!
0:31:41 > 0:31:42- I love butter.
0:31:42 > 0:31:46- Next, wash some tinned butterbeans.
0:31:46 > 0:31:49- Add them to the frying pan.
0:31:50 > 0:31:52- It's quite nutritious.
0:31:52 > 0:31:55- We need to add some more butter.
0:31:55 > 0:31:59- This will create a sauce - and thicken it all.
0:32:00 > 0:32:04- Do you want me to stir it?
0:32:04 > 0:32:06- Leave the butter to melt first.
0:32:06 > 0:32:09- Have you got any room for the lamb, - Yvonne?
0:32:09 > 0:32:10- I love lamb.
0:32:11 > 0:32:13- Your plate will be empty, Dan!
0:32:13 > 0:32:15- Next, we've got anchovies.
0:32:16 > 0:32:18- I'm not a fan of anchovies.
0:32:18 > 0:32:21- You won't know - that they're in there.
0:32:21 > 0:32:23- It acts as a seasoning.
0:32:23 > 0:32:27- You can't taste them - in a Caesar salad either.
0:32:28 > 0:32:30- You won't taste them here.
0:32:30 > 0:32:34- The chops are curling - and it's time to turn them over.
0:32:34 > 0:32:36- Leave the fat to brown...
0:32:37 > 0:32:40- ..for a little bit longer.
0:32:41 > 0:32:44- Add fresh or frozen peas - to the frying pan.
0:32:45 > 0:32:46- Just pour them in.
0:32:46 > 0:32:50- Let's turn the chops.
0:32:51 > 0:32:55- The grill also helps cook them.
0:32:55 > 0:33:00- At this point I place them - under the grill to crisp up.
0:33:00 > 0:33:03- Next, take some fresh herbs.
0:33:03 > 0:33:05- Use plenty of fresh mint.
0:33:05 > 0:33:07- Slice it quickly.
0:33:09 > 0:33:11- You've got to serve lamb with mint.
0:33:12 > 0:33:18- I was in Scotland recently - and sampled some Melrose lamb.
0:33:18 > 0:33:21- I'm sure this will be just as nice!
0:33:21 > 0:33:24- We finish with some tomato puree.
0:33:24 > 0:33:28- Mix everything in the frying pan.
0:33:28 > 0:33:31- Grab a small bowl.
0:33:31 > 0:33:35- I've got a glass oven dish - in the oven...
0:33:35 > 0:33:39- ..topped with breadcrumbs - and parmesan cheese.
0:33:39 > 0:33:45- It's like a hot pot.
0:33:45 > 0:33:47- Yes, it is. Mind the mess.
0:33:47 > 0:33:50- The fresh mint makes a difference.
0:33:50 > 0:33:53- It's quite strong.
0:33:53 > 0:33:58- I'll clean the plate - before adding the lamb chop.
0:33:58 > 0:34:02- Serve the lamb with the casserole.
0:34:03 > 0:34:06- They've cooked through.
0:34:08 > 0:34:10- Are you going sample this?
0:34:10 > 0:34:12- Why not?
0:34:12 > 0:34:18- Top it with some tomatoes - and finish with some mint.
0:34:18 > 0:34:20- Bring it over here.
0:34:20 > 0:34:22- This looks great.
0:34:22 > 0:34:24- I'll dive in.
0:34:24 > 0:34:28- I won't get in your way.
0:34:28 > 0:34:30- In it goes!
0:34:31 > 0:34:32- Mmm!
0:34:34 > 0:34:35- Thank you.
0:34:36 > 0:34:39- Ten out ten. Delicious.
0:34:39 > 0:34:41- That's it from us for now.
0:34:41 > 0:34:42- When we return...
0:34:43 > 0:34:46- ..Dylan Rowlands - has wines to serve with lamb.
0:34:46 > 0:34:48- He's got some red wine.
0:34:48 > 0:34:50- See you in a few minutes.
0:34:50 > 0:34:52- This is lovely.
0:34:55 > 0:34:55- .
0:34:59 > 0:34:59- Subtitles
0:34:59 > 0:35:01- Subtitles- - Subtitles
0:35:05 > 0:35:07- Welcome back.
0:35:07 > 0:35:09- We've already sampled the food.
0:35:09 > 0:35:14- But we're back in the kitchen with - the wine expert, Dylan Rowlands.
0:35:14 > 0:35:19- Dan has also returned to sample - the wines to accompany his lamb.
0:35:20 > 0:35:22- Happy Easter, Dylan.
0:35:22 > 0:35:23- Happy Easter, Dylan.- - Thank you.
0:35:23 > 0:35:28- Why have you chosen red wine - to serve with lamb?
0:35:29 > 0:35:32- I'd recommend serving - red wine with red meat.
0:35:32 > 0:35:34- It's flavoursome.
0:35:34 > 0:35:39- The lamb has a strong flavour, - along with the casserole.
0:35:40 > 0:35:45- You want a wine - that has some structure...
0:35:45 > 0:35:48- ..and cuts through - the fat in the meat.
0:35:48 > 0:35:50- This is what tannins in red wine do.
0:35:51 > 0:35:55- The fat from the meat - coats the tongue...
0:35:56 > 0:35:58- ..so you don't taste the tannins.
0:35:58 > 0:36:01- Lamb and tomato based dishes...
0:36:02 > 0:36:07- ..should be served - with a more acidic wine.
0:36:08 > 0:36:10- A merlot wine is too sweet.
0:36:10 > 0:36:14- Therefore, I've opted - for a variety of grape wines.
0:36:14 > 0:36:16- This first one is Italian.
0:36:16 > 0:36:18- I thought of you...
0:36:19 > 0:36:21- ..because you're not a fan of red...
0:36:21 > 0:36:26- ..so, I've opted for - something light for you.
0:36:27 > 0:36:28- This wine is light enough.
0:36:29 > 0:36:31- Yes, Sangiovese is the grape.
0:36:31 > 0:36:35- We'll taste it later in the Chianti.
0:36:35 > 0:36:39- The wine is from the north, - is lighter and not so acidic.
0:36:39 > 0:36:42- It's fruity and easy to drink.
0:36:42 > 0:36:45- A great option - if you're not a fan of red.
0:36:45 > 0:36:48- It isn't too full-bodied - and quite light.
0:36:48 > 0:36:50- What do you think, Dan?
0:36:50 > 0:36:52- What do you think, Dan?- - It's very nice and light.
0:36:52 > 0:36:55- It's still acidic which we need.
0:36:55 > 0:37:00- The second wine a pinot noir - from Central Otago in New Zealand.
0:37:01 > 0:37:07- We're all familiar with Marlborough - and Sauvignon Blanc.
0:37:07 > 0:37:11- But a corked New Zealand - pinot noir is excellent.
0:37:11 > 0:37:16- Central Otago is in the south - and makes wonderful pinot noirs.
0:37:16 > 0:37:19- It's got a lovely fruity aroma.
0:37:19 > 0:37:23- There are red fruits and violets.
0:37:24 > 0:37:26- Are you a wine drinker, Dan?
0:37:27 > 0:37:29- I enjoy a glass of wine.
0:37:29 > 0:37:32- I prefer white wine.
0:37:32 > 0:37:36- But I enjoy red wine - with the right food.
0:37:37 > 0:37:41- It isn't too strong - and the tannins aren't overbearing.
0:37:41 > 0:37:43- Hints of fruit and oak as well.
0:37:43 > 0:37:45- It's also a great price.
0:37:46 > 0:37:48- Central Otago wines - costs around 20...
0:37:49 > 0:37:50- ..so this is a bargain.
0:37:50 > 0:37:54- It's a very reasonable quality wine.
0:37:54 > 0:37:59- This New Zealand wine tastes great - and is very smooth on the palate.
0:37:59 > 0:38:02- You tend to pay a lot - for a Burgundy red wine.
0:38:02 > 0:38:06- It comes from the same place - as pinot noir in France.
0:38:06 > 0:38:10- You pay a lot more - for wine like this in France.
0:38:10 > 0:38:12- Where are we going next?
0:38:12 > 0:38:14- Where are we going next?- - Back to Italy now.
0:38:14 > 0:38:18- It's more or less the same grape - - sangiovese...
0:38:18 > 0:38:21- ..but it's from Chianti - in the heart of Italy.
0:38:21 > 0:38:25- It's got more structure - and compliments food...
0:38:25 > 0:38:28- ..with more tannins - but it's still acidic.
0:38:28 > 0:38:31- Italian wines suit most foods...
0:38:31 > 0:38:36- ..such as those beans, - anchovies and tomatoes.
0:38:36 > 0:38:40- This is the cheapest of them all.
0:38:40 > 0:38:44- It's a great price for what it is.
0:38:44 > 0:38:46- What do you think, Dan?
0:38:46 > 0:38:48- What do you think, Dan?- - Slightly drier.
0:38:49 > 0:38:49- It dries out the tongue.
0:38:49 > 0:38:51- It dries out the tongue.- - Yes, it does.
0:38:52 > 0:38:53- That's the tannins.
0:38:53 > 0:38:57- We need a drop more water!
0:38:57 > 0:39:00- We need a drop more water!- - Or meat!
0:39:00 > 0:39:04- When you're eating, - you don't notice the tannins.
0:39:04 > 0:39:10- Fair play, Dan deserves - a glass after all the cooking!
0:39:10 > 0:39:14- I'm sure Dan hasn't got time - to sit and enjoy his food.
0:39:14 > 0:39:16- No, not really.
0:39:16 > 0:39:18- Enjoy this!
0:39:18 > 0:39:20- Thank you.
0:39:20 > 0:39:23- The final wine is a Rioja.
0:39:23 > 0:39:26- I'd recommend serving - this type of wine with lamb.
0:39:27 > 0:39:31- Serve spring lamb with a Rioja.
0:39:32 > 0:39:37- Most of the grapes are tempranillo - and there's American oak in it.
0:39:37 > 0:39:41- But the wine is from 2004.
0:39:42 > 0:39:48- It's had time to mellow - and bring everything together.
0:39:49 > 0:39:54- Rioja is a worldwide name.
0:39:54 > 0:40:00- It's marketed well but there - are various levels of Rioja.
0:40:00 > 0:40:03- They stem from young Riojas...
0:40:03 > 0:40:08- ..and what we've got here - is Gran Reserva.
0:40:08 > 0:40:12- It's all to do with how long it is - stored in oak barrels...
0:40:12 > 0:40:14- ..and how long it's kept bottled.
0:40:15 > 0:40:18- This wine has aged from 2004 - and is pleasing.
0:40:18 > 0:40:21- Is it worth the extra money?
0:40:21 > 0:40:25- It's almost double - the price of the last one.
0:40:26 > 0:40:29- That's the question.
0:40:29 > 0:40:31- When I was researching - these wines...
0:40:31 > 0:40:34- ..the same wine cost over 20...
0:40:34 > 0:40:37- ..at another well-known wine shop.
0:40:37 > 0:40:41- It costs just over 10 in ASDA.
0:40:41 > 0:40:45- It may be the same price - in other shops.
0:40:46 > 0:40:47- Just shop around.
0:40:48 > 0:40:50- Do you have a favourite here, Dan?
0:40:50 > 0:40:52- Do you have a favourite here, Dan?- - The last one.
0:40:52 > 0:40:54- You like expensive wine!
0:40:54 > 0:40:57- This wine sells well - in the restaurant...
0:40:57 > 0:40:59- ..and is very popular.
0:40:59 > 0:41:04- It compliments lamb - and it's what they drink in Spain.
0:41:04 > 0:41:09- In Rioja, they serve small chops - like what Dan served today.
0:41:09 > 0:41:12- This is the type of food they eat.
0:41:12 > 0:41:15- I like the second wine - from New Zealand.
0:41:15 > 0:41:18- I tend to drink a lot of wine - from New Zealand...
0:41:18 > 0:41:21- ..and I like the one - from New Zealand...
0:41:21 > 0:41:26- ..but I also liked the wine - from Italy because it was light.
0:41:26 > 0:41:28- Thank you, Dylan.
0:41:28 > 0:41:30- Thank you, Dylan.- - Thank you.
0:41:30 > 0:41:32- And thanks to you, Dan.
0:41:32 > 0:41:33- The lamb was tasty.
0:41:34 > 0:41:38- That's it from us, but we're back - on Monday with the usual delights.
0:41:39 > 0:41:43- We also take a look at a collection - of hats that belong to Angela Skym.
0:41:43 > 0:41:46- Enjoy the weekend and happy Easter.
0:41:46 > 0:41:48- Goodbye.
0:42:03 > 0:42:04- .