Fri, 14 Apr 2017 Prynhawn Da


Fri, 14 Apr 2017

Byddwn yn dathlu mis jazz, a byddwn yn coginio eog yn y gegin. We'll celebrate jazz month cool salmon in the kitchen.


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-Hello and welcome to Prynhawn Da

-on Good Friday.

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-It's wonderful that you can join us

-and this is what we have for you.

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-We delve into our archive to

-celebrate Jazz Appreciation Month...

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-..with a performance

-from Wyn Lodwick.

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-Huw Tregelles Williams looks at

-compositions that mark Good Friday.

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-Alwyn Humphreys gives the Salt of

-the Earth plate to another viewer.

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-We learn about antiques

-that are linked with Easter...

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-..from our expert, Viv Watkins.

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-Dylan Rowlands has wine

-to accompany some seasonal dishes.

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-Join us for all this on Prynhawn Da.

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-We start in the kitchen with Dan.

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-Happy Easter to you, Dan.

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-Happy Easter to you, Dan.

-

-Thank you and to you too.

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-You're starting with salmon so

-let's see how you cook and serve it.

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-I want to cook the salmon

-in a simple way.

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-We start it in the frying pan

-and finish it in the oven.

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-It's served with

-a tapenade or olive paste.

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-First, you want a decent

-non-stick frying pan.

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-Add a drizzle of either

-vegetable oil or olive oil.

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-Allow it to warm.

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-You'll need a food processor...

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-..or a stick blender and a jug.

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-I'm using black olives

-for this recipe.

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-It's very Mediterranean.

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-Make sure all the stones

-have been removed.

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-If they are in brine...

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-..wash them in cold water

-to get them clean.

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-Add a handful

-into your food processor.

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-Whilst I'm doing this,

-we can put the salmon in the pan.

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-It should be skin-side-down.

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-Don't move it

-until it starts to spit.

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-Why is it placed skin-side-down?

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-We want to seal the skin

-and get a crispy skin.

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-You can eat the crispy skin

-or peel it off in one piece.

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-Do you like the skin?

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-Do you like the skin?

-

-I eat everything!

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-Down the hatch!

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-It's very appropriate

-to be serving fish on Good Friday.

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-Next, I want to add a handful

-of fresh basil to the olives.

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-We also need some fresh coriander.

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-It makes such a difference

-to have fresh herbs.

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-Don't use dried herbs because

-they won't work in this tapenade.

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-Next, we want a clove of garlic.

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-It adds more flavour.

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-Take the garlic

-and press down on it...

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-..and the skin will fall off easily.

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-You peel it much quicker than I do!

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-Press down on it

-and it falls off easily.

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-I spend hours peeling it off.

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-You need plenty of olive oil

-in the food processor.

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-I'm using extra virgin olive oil.

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-Avoid vegetable oil

-as it won't work.

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-The oil will be absorbed.

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-Oh, it's spitting!

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-We're ready to turn the salmon.

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-The skin has started to seal.

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-It's a good frying pan

-so the skin won't stick to it.

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-Seal the other side and bake it

-for eight minutes in the oven.

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-I'm starting to cook too, Dan!

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-I'm starting to cook too, Dan!

-

-Sorry about that.

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-Let's return to the tapenade.

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-Put the lid on and give it a blitz.

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-The paste comes together...

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-..and we want to add

-some tomato puree.

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-You need about a tablespoon

-of tomato puree.

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-Stir that in before we serve it.

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-Let's turn to the asparagus.

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-I've got a pan of boiling water.

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-You need to add

-a large knob of butter...

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-..because this is a luxurious dish.

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-The natural snap-off point of

-asparagus is where its most tender.

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-You could add the stalk to a soup.

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-The natural snap-off point

-gives you the better part to eat.

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-We're getting all the tips today.

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-Let's add the asparagus which

-will take about a minute to cook.

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-It's very tender so you just want

-to warm it through.

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-Add a touch of salt

-to the water too.

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-It helps the flavour.

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-Let's return to the tapenade.

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-Add the paste, put the lid on

-and give it a blitz.

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-These are fresh flavours

-that smell wonderful.

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-We're almost ready to serve this.

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-Make sure the asparagus

-has cooked through.

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-It's almost ready.

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-I've got some salmon that has been

-in the oven for about eight minutes.

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-It's such a quick recipe.

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-Yes, and it's so easy.

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-It's sealed in the pan and

-goes in the oven for eight minutes.

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-Yes, but don't overcook it.

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-You'll notice a white substance.

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-It's protein and

-this helps to keep the fish moist.

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-Don't eat it if it's dry!

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-It's ready when

-the white substance oozes out.

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-Yes, but you can check

-how it feels too.

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-You can leave the skin

-on or remove it.

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-You should be able

-to peel it off easily in one piece.

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-Fish isn't like meat so it doesn't

-matter if it's a tad raw.

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-No, you want that moistness as

-there's nothing worse than dry fish!

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-It tastes horrible.

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-How hot was the oven?

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-It was gas mark 4

-or 180 degrees Celsius.

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-That's hot enough.

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-Let's plate up

-with our fresh tapenade.

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-It looks wonderful.

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-The natural oils will help

-when dressing the plate.

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-Place the fish on top of it.

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-Let's move this out of the way.

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-Next, we turn to the asparagus

-and I'm happy that it's cooked.

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-It cooks so quickly in the water.

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-You just need to be organized

-so it's ready at the same time.

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-Oops!

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-They've come to life.

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-Decorate the plate

-with the asparagus.

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-You can form your own pattern.

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-It's a very quick dish.

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-That looks absolutely delicious.

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-It's perfect!

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-You're back later

-so what are you making then?

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-It's a lamb dish.

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-We can't wait.

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-You can try that in a minute.

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-April is Jazz Appreciation Month.

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-We delved into our archives

-in order to celebrate the month.

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-We're celebrating in style

-with Wyn Lodwick.

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-Wyn recently had his 90th birthday.

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-Let's enjoy him performing a track

-called In A Sentimental Mood.

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-That sounded fantastic!

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-The food was amazing

-and the sauce was lovely too.

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-It was delicious.

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-You've got a bit by there.

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-After the break, we discuss music

-inspired by Good Friday...

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-..with Huw Tregelles Williams.

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-Alwyn presents

-the Salt of the Earth plate...

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-..to another worthy viewer.

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-Join us in a few minutes.

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-.

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-Subtitles

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-Subtitles

-

-Subtitles

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-Welcome back.

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-There's a wealth of music that's apt

-for Easter in the Welsh language.

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-Let's learn about a few of them

-and hear some excerpts too...

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-..with Huw Tregelles Williams.

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-Welcome to you and it's always

-lovely to have you in Llanelli.

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-How did the tradition of celebrating

-Good Friday through music start?

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-If we step back

-to the ninth century...

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-..you would have heard

-the story of the Passion...

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-..in the Gregorian chants.

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-These were written

-especially for Good Friday.

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-Next came the Protestant Reformation

-and Martin Luther.

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-Martin Luther was a composer

-as well as being theologian...

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-..but banned the use of any musical

-instrument in church during Lent.

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-This meant musical arrangements

-were very simple.

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-After Luther's death

-in the mid 16th century...

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-..the arrangements gradually became

-more complex and interesting.

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-The tradition hit its climax...

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-..in the first quarter

-of the 18th century...

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-..with Bach's St Matthew Passion

-and St John Passion.

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-Last night, S4C aired a documentary

-with Elin Manahan Thomas...

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-..about the St John Passion.

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-We can see a performance of it

-tonight.

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-Why is this

-such a special performance?

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-There's many reasons.

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-There's the translation

-by Elin and Heini Gruffudd...

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-..that remains true

-to the original German intonation.

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-There's also a team

-of young, Welsh soloists...

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-..who have learnt

-this exceptional work.

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-There's a choir made up of the

-best choral singers in Cardiff...

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-..and instruments made in the style

-of those used in Bach's era.

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-Musicology in the last century...

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-..has revealed how this music would

-have sounded in the time of Bach.

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-It's a softer, clearer sound...

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-..with a better balance

-between the choir and instruments.

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-Many of us were raised

-in the Victorian tradition...

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-..that saw grand, powerful

-performances with slower tempos...

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-..but this is a neat performance.

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-The St John Passion differs

-from the St Matthew Passion...

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-..in that it's condensed.

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-It's dramatic

-and the story is fast-paced.

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-The director, Hefin Owen...

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-..has made good use of

-the entire cathedral in Llandaff.

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-You could say that he's taken

-a tiny step towards dramatizing it.

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-We see the characters in their

-context as well as the choir.

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-The choir has two roles as it did

-in the classical Greek dramas.

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-It plays the crowd...

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-..and gives an objective commentary

-of the progression of the drama.

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-We've just seen a clip

-and it looks incredible.

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-It's wonderful that Rondo

-has done this...

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-..and was obviously

-inspired by Elin...

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-..and that S4C

-has agreed to broadcast it.

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-You mentioned the Victorian era.

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-What are the pieces from that era

-that were written for Good Friday?

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-There aren't many

-British compositions.

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-The Crucifixion by John Stainer

-is one example.

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-We should refer

-to the Catholic Church.

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-You had Italian composers

-who were quite operatic...

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-..and arrangements

-of the Stabat Mater became popular.

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-The Stabat Mater was a poem

-from the 13th century.

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-It has a miserable

-and sombre opening...

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-..with Mary, the mother of Jesus,

-at the cross.

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-As is popular

-in the Catholic tradition...

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-..there's a plea for Mary

-to protect us on Judgement Day.

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-A section of the prayer...

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-..is found in Rossini's arrangement

-of Stabat Mater.

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-It takes us to the heights of opera.

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-Let's hear an excerpt from it.

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-# Fac me cruce custodiri

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-# Fac me cruce custodiri

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-# Morte Christi praemuniri

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-# Morte Christi praemuniri

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-# Morte Christi

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-# Praemuniri

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-# Confoveri

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-# Gratia! #

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-That's an incredible piece, Huw.

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-It was certainly operatic!

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-I mentioned Judgement Day and nobody

-portrayed that quite like Verdi...

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-..with that terrifying fresco

-in the requiem.

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-Someone criticized this requiem...

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-..for being an opera hidden

-in an ecclesiastical form...

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-..but Verdi gave a concise response.

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-"A man like Verdi has to

-compose like a man like Verdi!"

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-Verdi was a master

-at creating a musical atmosphere.

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-He created an atmosphere

-in his operatic scenes.

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-In the opening

-of his Stabat Mater...

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-..you hear the orchestra

-chiming like a funeral bell...

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-..and the choir bursts in.

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-It's as if Mary has been stabbed

-by her own grief.

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-Let's hear it.

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-# Stabat

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-# Mater

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-# Dolorosa

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-# Juxta Crucem

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-# Lacrimosa #

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-As we just heard...

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-..Good Friday has inspired

-so many composers.

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-Yes, exactly.

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-If we move into the Classical era...

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-..I'd choose The Seven Last Words

-of Christ by Haydn.

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-It was commissioned by a minister

-from Cadiz.

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-These are short choral

-and instrumental meditations.

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-The minister paid for the commission

-in an unusual way.

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-He sent Haydn a massive cake.

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-Haydn cut into it and found

-that it was full of gold pieces.

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-Whoa!

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-Thank you very much, Huw.

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-Alwyn Humphreys is visiting

-Drefach Felindre today...

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-..to present the Salt of the Earth

-plate to someone very worthy.

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-The recipient has cared for people

-in the area and further afield.

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-The whole community

-wanted to thank her.

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-We're at Drefach Felindre to present

-the Salt of the Earth plate...

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-..to someone who is linked

-with the woollen industry...

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-..and the National Wool Museum.

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-She's described as the backbone

-of the community.

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-I can't wait to meet

-and surprise her.

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-I'm looking for Diane Jones.

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-Are you Diane?

0:17:340:17:36

-Are you Diane?

-

-Yes.

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-Diane, I'm honoured to present you

-with the Salt of the Earth plate...

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-..and wish you

-a heartfelt congratulations.

0:17:440:17:47

-What do you think about that?

0:17:520:17:54

-I don't know what to say.

0:17:550:17:57

-Congratulations to you and thank you

-for everything that you do.

0:17:580:18:02

-Why did you decide

-to nominate Diane?

0:18:040:18:08

-She's wonderful.

0:18:080:18:10

-She's been

-an incredible friend to me...

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-..and has helped a lot of people

-in the area.

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-You don't need to ask twice.

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-She's active in the community

-and really deserves this.

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-She's a lovely lady and very kind.

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-She does a lot

-to help those who are ill.

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-I've known Diane

-since she came here.

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-She's very funny

-and has a good heart.

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-She should be a carer

-and not a wool spinner!

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-How do you value someone like her?

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-She's priceless!

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-Melin Teifi is directly next door

-to the National Wool Museum.

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-It's the former mill on the site.

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-Diane and her husband, Raymond

-started the company in 1980.

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-Is this the room

-where you come to hide, Diane?

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-Yes, that's right!

0:18:590:19:01

-What do you do here?

0:19:010:19:03

-I make shirts

-and blankets for babies.

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-There's also costumes

-for St David's Day...

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-..for local schools

-who have children in the Eisteddfod.

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-You're very busy so why go the

-extra mile to help the community?

0:19:160:19:21

-I don't know.

0:19:210:19:23

-It's how my mother raised me.

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-She said that if you can't be kind

-then you shouldn't be wicked.

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-I've lived that way

-and tried to help everyone I can.

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-Are you happy that people

-have shown you their gratitude?

0:19:350:19:39

-I didn't realize people

-thought so highly of me.

0:19:400:19:44

-I hope you have many more years

-of serving this community.

0:19:440:19:49

-Thank you.

0:19:490:19:50

-Thank you.

-

-Congratulations to you.

0:19:500:19:52

-Is she the Salt of the Earth?

0:19:540:19:56

-Is she the Salt of the Earth?

-

-Yes, she is the Salt of the Earth.

0:19:560:19:59

-Diane deserves the title

-of Salt of the Earth.

0:19:590:20:02

-She's the Salt of the Earth

-and a true angel.

0:20:030:20:07

-Congratulations to Diane.

0:20:170:20:19

-Congratulations to Diane.

-

-She's a worthy recipient.

0:20:190:20:21

-Join us in a few minutes...

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-..when Viv tells the story

-of some antiques linked with Easter.

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-We'll also sample Dan's lamb

-in the kitchen.

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-It smells absolutely delicious!

0:20:340:20:37

-.

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-Subtitles

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-Subtitles

-

-Subtitles

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-Welcome back.

0:20:520:20:53

-Next, we take a look at antiques

-associated with Easter...

0:20:530:20:57

-..with our expert, Viv Watkins.

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-Happy Easter, Viv.

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-Happy Easter, Viv.

-

-And to you.

0:21:010:21:04

-As we expected, there are many

-items here that are egg-related.

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-Where shall we start?

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-We've got a lovely collection

-of egg cups.

0:21:110:21:15

-They all vary in age.

0:21:150:21:17

-Here are the older ones.

0:21:180:21:19

-These are made from china.

0:21:200:21:22

-They're quite old

-and stem from the early 1900s.

0:21:220:21:25

-This one is two-sided.

0:21:250:21:28

-A big egg goes in one side

-and a small one goes in the other.

0:21:290:21:33

-The double-yolker goes on the top!

0:21:340:21:36

-The double-yolker goes on the top!

-

-And a small one on the bottom.

0:21:360:21:40

-There are Bakelite egg cups

-from the 1930s.

0:21:400:21:44

-If you were posh,

-you had a silver-plated one.

0:21:440:21:47

-They take a long time to clean

-and these haven't been cleaned.

0:21:470:21:52

-We collect egg cups at home

-over the years.

0:21:520:21:55

-Children receive them as gifts.

0:21:550:21:59

-They come with a chocolate egg

-at Easter and you keep the cup.

0:21:590:22:03

-It's also a great way

-to start a collection.

0:22:040:22:06

-They're inexpensive.

0:22:070:22:09

-They only cost a few pounds

-and are very accessible.

0:22:090:22:13

-They're very collectible.

0:22:130:22:15

-Each one has a different story.

0:22:150:22:17

-And they all vary in age.

0:22:170:22:21

-We've also got the eggs here.

0:22:210:22:25

-They look like Faberge eggs.

0:22:260:22:28

-This is a Faberge egg

-and worth 20,000.

0:22:280:22:31

-No, it isn't.

-Your face was a picture!

0:22:310:22:34

-These eggs vary in price.

0:22:340:22:39

-They start from around

-a few of pounds up to 20.

0:22:390:22:43

-There's nothing expensive here

-and they're definitely not Faberge.

0:22:430:22:48

-It's great when someone doesn't

-realize they own a Faberge egg.

0:22:490:22:54

-It would be a shock to the system.

0:22:540:22:56

-This egg resembles a Faberge egg.

0:22:570:23:00

-Unfortunately, we don't have one.

0:23:000:23:03

-They all vary in ages here.

0:23:030:23:05

-This is nice egg.

0:23:050:23:08

-This is a Holly Hobbie egg

-from the 1980s.

0:23:080:23:11

-The egg spins around

-and makes a lovely gift.

0:23:110:23:17

-You can give this

-instead of a chocolate egg.

0:23:180:23:21

-It's a detailed piece.

0:23:210:23:23

-This is a hand-painted egg.

0:23:230:23:27

-It's a real egg that's been painted.

0:23:270:23:29

-That's a custom that continues now

-among adults and children.

0:23:300:23:35

-The eggs in the basket

-have also been painted.

0:23:350:23:39

-They're also lovely.

0:23:390:23:41

-Yes, they're very pretty

-and involve a lot of skill to make.

0:23:410:23:45

-We've also got

-a collection of egg timers.

0:23:450:23:50

-We still use egg timers

-in our kitchens.

0:23:500:23:54

-We use one of those

-during piano practice at home...

0:23:540:23:59

-..as well as for boiling eggs!

0:24:000:24:02

-They are still being used today.

0:24:020:24:05

-Here's a Welsh one from the front.

0:24:050:24:08

-How much as these egg timers?

0:24:080:24:10

-The larger one fetch around 20

-and the small one is around 5.

0:24:100:24:14

-They're cheap enough to collect.

0:24:150:24:18

-Where next?

0:24:180:24:19

-Where next?

-

-Here's Peter Rabbit.

0:24:190:24:20

-This is a Beatrix Potter book.

0:24:210:24:24

-It's in the Welsh language

-and it's quite rare.

0:24:240:24:27

-It dates back to the 1970s

-and is worth around 50.

0:24:270:24:31

-As much as that?

0:24:310:24:32

-It's the only one I've found.

0:24:330:24:36

-It's the Peter Rabbit story

-and I haven't seen anything similar.

0:24:360:24:40

-It's in good condition too.

0:24:410:24:43

-It would be worth more in a sleeve

-but it's still nice.

0:24:430:24:47

-It's worth looking

-after these items.

0:24:470:24:50

-You don't consider its value

-in the future.

0:24:500:24:53

-We've got an old basket here.

0:24:530:24:55

-It's similar to the one in

-a Sydney Curnow Vosper painting.

0:24:560:24:59

-He painted Market Day in Old Wales

-and Salem.

0:25:000:25:03

-The basket is similar to ones

-that were used in old kitchens.

0:25:030:25:07

-It would store eggs.

0:25:080:25:10

-These were placed

-under hens to lay more eggs.

0:25:100:25:13

-They are called china eggs.

0:25:130:25:15

-There are lot of these around.

0:25:160:25:20

-There are other baskets.

0:25:200:25:22

-They stem from different dates.

0:25:220:25:25

-We start with the oldest.

-The new ones in the front.

0:25:260:25:29

-They are still popular

-and people still use them.

0:25:290:25:33

-I used mine for cooking at school.

0:25:330:25:37

-They can store knitting wool

-or you can grow flowers in them.

0:25:370:25:41

-They are still popular.

0:25:410:25:44

-We move on to

-these chickens in the front.

0:25:440:25:47

-My aunty had one

-of these ceramic egg nests.

0:25:470:25:52

-People stored eggs in them.

0:25:520:25:54

-They've had revival due to Bake Off

-and lots of us like to cook now.

0:25:540:25:59

-They're back into fashion.

0:25:590:26:01

-People want the traditional

-and homely look.

0:26:010:26:05

-The small Victorian milk glass egg

-nest in the front stored quail eggs.

0:26:060:26:10

-It's a rare piece

-and worth around 30.

0:26:110:26:15

-It stored small eggs.

0:26:150:26:18

-What about the religious icons

-in this corner?

0:26:180:26:22

-Russia, Italy and Spain

-always display Easter icons.

0:26:230:26:29

-We've got a few examples here.

0:26:300:26:32

-The Welsh don't tend to hang

-these Easter icons on the wall.

0:26:320:26:36

-But other countries tend to take

-this time of year seriously.

0:26:370:26:41

-Many people collect

-Easter postcards these days.

0:26:420:26:46

-One of our staff members

-enjoys collecting them.

0:26:460:26:50

-Here's a collection of Easter cards.

0:26:500:26:53

-They feature little chicks

-and primroses.

0:26:530:26:57

-This silk card is French.

0:26:580:27:00

-These are quite rare and lovely.

0:27:000:27:03

-Again, they are reasonable to buy

-and collect.

0:27:030:27:07

-You can also send greetings

-to your friends and family.

0:27:070:27:11

-Thank you, Viv and happy Easter.

0:27:110:27:14

-Thank you, Viv and happy Easter.

-

-And to you both.

0:27:140:27:16

-Thank you.

0:27:160:27:17

-They were lovely items.

0:27:180:27:19

-Don't forget about Heno at 7.00pm.

0:27:190:27:22

-Mari and myself are joined by

-the singer, Steffan Rhys Hughes.

0:27:220:27:26

-There are ideas for films to watch

-this Easter and family activities.

0:27:260:27:31

-Eggs hunts are among them, I'm sure.

0:27:310:27:35

-Catrin is also in the kitchen

-so tune in to Heno at 7.00pm.

0:27:350:27:40

-At 7.00pm on Monday night...

0:27:410:27:43

-..Heno has a special programme

-from Everest.

0:27:440:27:47

-Here's a taster for you.

0:27:470:27:49

-Why does man climb mountains?

0:27:550:27:57

-For thousands of years...

0:27:580:28:01

-..the world's peaks

-have drawn people to conquer them.

0:28:010:28:04

-Last year, Steff and I

-came to Snowdon...

0:28:050:28:07

-..to prepare and train for

-the biggest challenge of our lives.

0:28:080:28:12

-Steff had booked a trip

-to the Eastern Himalayas...

0:28:120:28:15

-..to fulfil a dream and witness

-one of the world's wonders.

0:28:160:28:20

-I joined him to see

-what all the fuss was about.

0:28:200:28:24

-This wasn't any holiday...

0:28:250:28:28

-..but a twelve-day expedition

-full of accents and descents...

0:28:280:28:33

-..with the aim of

-climbing 5,300 metres....

0:28:330:28:37

-..at the foot of

-the world's tallest peak, Everest.

0:28:370:28:40

-What an experience.

0:28:520:28:53

-What an experience.

-

-We look forward to it.

0:28:530:28:55

-We're back in the kitchen.

0:28:550:28:57

-Lamb is on the menu, Dan.

0:28:580:28:59

-Lamb is on the menu, Dan.

-

-Yes, Welsh lamb.

0:28:590:29:01

-It's my favourite.

0:29:010:29:03

-I've got lamb chops here.

0:29:030:29:05

-French trim is on the recipe or you

-can use whole chops for more meat.

0:29:050:29:12

-French trim means the bone is left

-and stripped of any meat.

0:29:120:29:19

-I prefer some fat on my chops.

0:29:190:29:21

-It adds more flavour.

0:29:220:29:24

-Only if it's cooked well.

0:29:240:29:26

-Yes, cook it thoroughly.

0:29:260:29:28

-Season the meat with some pepper.

0:29:290:29:32

-The oil is warming in the pan, Dan.

0:29:320:29:34

-Yvonne's meddling with your pans!

0:29:350:29:37

-I'm just lending a hand.

0:29:380:29:39

-Season with salt too.

0:29:390:29:41

-The chops will brown quickly

-in the frying pan.

0:29:410:29:45

-Leave them to brown.

0:29:450:29:48

-I'm frying them here

-but you can fry and oven cook them.

0:29:480:29:52

-What's the best way to cook them?

0:29:520:29:55

-I prefer to seal them

-in the frying pan...

0:29:550:29:58

-..and place them under a hot grill.

0:29:580:30:01

-There's no grill here so we'll

-fry them to cook them quickly.

0:30:010:30:05

-Your salmon was fantastic

-but what was the name of the sauce?

0:30:050:30:09

-Tapenade sauce.

0:30:100:30:12

-I'll serve the lamb with onions,

-butterbeans, garlic and tomatoes.

0:30:120:30:18

-They are classic flavours.

0:30:180:30:21

-Thinly slice an onion.

0:30:210:30:24

-You can slice onions like that.

0:30:240:30:27

-That knife is bigger than mine!

0:30:270:30:29

-You scare me when you slice

-and look at us at the same time.

0:30:300:30:36

-Keep your eyes on the onions!

0:30:360:30:38

-Fry the onions with garlic

-in some olive oil.

0:30:380:30:42

-Rip open the garlic cloves.

0:30:420:30:44

-Add the garlic to the pan.

0:30:440:30:49

-Just throw it in the pan

-and allow it to cook.

0:30:490:30:55

-Next, add some sherry vinegar

-or red wine vinegar.

0:30:550:30:59

-Pour it into the frying pan.

-It will spit a little.

0:31:000:31:03

-It'll give it a little kick.

0:31:040:31:06

-It smells delicious.

0:31:060:31:08

-It's a fantastic aroma.

0:31:080:31:10

-Add some fresh tomatoes.

0:31:100:31:12

-You're slicing these as well.

0:31:120:31:14

-Halve the tomatoes.

0:31:150:31:17

-You can use large tomatoes

-but add plenty of them.

0:31:170:31:21

-Allow them to reduce to a pulp

-in our little casserole.

0:31:210:31:26

-This has a fantastic aroma.

0:31:260:31:29

-It's just onions,

-garlic and vinegar.

0:31:290:31:32

-Season with more salt.

0:31:320:31:34

-Add a touch of butter to the lamb.

0:31:340:31:37

-You're naughty, Dan!

0:31:380:31:40

-I love butter.

0:31:410:31:42

-Next, wash some tinned butterbeans.

0:31:420:31:46

-Add them to the frying pan.

0:31:460:31:49

-It's quite nutritious.

0:31:500:31:52

-We need to add some more butter.

0:31:520:31:55

-This will create a sauce

-and thicken it all.

0:31:550:31:59

-Do you want me to stir it?

0:32:000:32:04

-Leave the butter to melt first.

0:32:040:32:06

-Have you got any room for the lamb,

-Yvonne?

0:32:060:32:09

-I love lamb.

0:32:090:32:10

-Your plate will be empty, Dan!

0:32:110:32:13

-Next, we've got anchovies.

0:32:130:32:15

-I'm not a fan of anchovies.

0:32:160:32:18

-You won't know

-that they're in there.

0:32:180:32:21

-It acts as a seasoning.

0:32:210:32:23

-You can't taste them

-in a Caesar salad either.

0:32:230:32:27

-You won't taste them here.

0:32:280:32:30

-The chops are curling

-and it's time to turn them over.

0:32:300:32:34

-Leave the fat to brown...

0:32:340:32:36

-..for a little bit longer.

0:32:370:32:40

-Add fresh or frozen peas

-to the frying pan.

0:32:410:32:44

-Just pour them in.

0:32:450:32:46

-Let's turn the chops.

0:32:460:32:50

-The grill also helps cook them.

0:32:510:32:55

-At this point I place them

-under the grill to crisp up.

0:32:550:33:00

-Next, take some fresh herbs.

0:33:000:33:03

-Use plenty of fresh mint.

0:33:030:33:05

-Slice it quickly.

0:33:050:33:07

-You've got to serve lamb with mint.

0:33:090:33:11

-I was in Scotland recently

-and sampled some Melrose lamb.

0:33:120:33:18

-I'm sure this will be just as nice!

0:33:180:33:21

-We finish with some tomato puree.

0:33:210:33:24

-Mix everything in the frying pan.

0:33:240:33:28

-Grab a small bowl.

0:33:280:33:31

-I've got a glass oven dish

-in the oven...

0:33:310:33:35

-..topped with breadcrumbs

-and parmesan cheese.

0:33:350:33:39

-It's like a hot pot.

0:33:390:33:45

-Yes, it is. Mind the mess.

0:33:450:33:47

-The fresh mint makes a difference.

0:33:470:33:50

-It's quite strong.

0:33:500:33:53

-I'll clean the plate

-before adding the lamb chop.

0:33:530:33:58

-Serve the lamb with the casserole.

0:33:580:34:02

-They've cooked through.

0:34:030:34:06

-Are you going sample this?

0:34:080:34:10

-Why not?

0:34:100:34:12

-Top it with some tomatoes

-and finish with some mint.

0:34:120:34:18

-Bring it over here.

0:34:180:34:20

-This looks great.

0:34:200:34:22

-I'll dive in.

0:34:220:34:24

-I won't get in your way.

0:34:240:34:28

-In it goes!

0:34:280:34:30

-Mmm!

0:34:310:34:32

-Thank you.

0:34:340:34:35

-Ten out ten. Delicious.

0:34:360:34:39

-That's it from us for now.

0:34:390:34:41

-When we return...

0:34:410:34:42

-..Dylan Rowlands

-has wines to serve with lamb.

0:34:430:34:46

-He's got some red wine.

0:34:460:34:48

-See you in a few minutes.

0:34:480:34:50

-This is lovely.

0:34:500:34:52

-.

0:34:550:34:55

-Subtitles

0:34:590:34:59

-Subtitles

-

-Subtitles

0:34:590:35:01

-Welcome back.

0:35:050:35:07

-We've already sampled the food.

0:35:070:35:09

-But we're back in the kitchen with

-the wine expert, Dylan Rowlands.

0:35:090:35:14

-Dan has also returned to sample

-the wines to accompany his lamb.

0:35:140:35:19

-Happy Easter, Dylan.

0:35:200:35:22

-Happy Easter, Dylan.

-

-Thank you.

0:35:220:35:23

-Why have you chosen red wine

-to serve with lamb?

0:35:230:35:28

-I'd recommend serving

-red wine with red meat.

0:35:290:35:32

-It's flavoursome.

0:35:320:35:34

-The lamb has a strong flavour,

-along with the casserole.

0:35:340:35:39

-You want a wine

-that has some structure...

0:35:400:35:45

-..and cuts through

-the fat in the meat.

0:35:450:35:48

-This is what tannins in red wine do.

0:35:480:35:50

-The fat from the meat

-coats the tongue...

0:35:510:35:55

-..so you don't taste the tannins.

0:35:560:35:58

-Lamb and tomato based dishes...

0:35:580:36:01

-..should be served

-with a more acidic wine.

0:36:020:36:07

-A merlot wine is too sweet.

0:36:080:36:10

-Therefore, I've opted

-for a variety of grape wines.

0:36:100:36:14

-This first one is Italian.

0:36:140:36:16

-I thought of you...

0:36:160:36:18

-..because you're not a fan of red...

0:36:190:36:21

-..so, I've opted for

-something light for you.

0:36:210:36:26

-This wine is light enough.

0:36:270:36:28

-Yes, Sangiovese is the grape.

0:36:290:36:31

-We'll taste it later in the Chianti.

0:36:310:36:35

-The wine is from the north,

-is lighter and not so acidic.

0:36:350:36:39

-It's fruity and easy to drink.

0:36:390:36:42

-A great option

-if you're not a fan of red.

0:36:420:36:45

-It isn't too full-bodied

-and quite light.

0:36:450:36:48

-What do you think, Dan?

0:36:480:36:50

-What do you think, Dan?

-

-It's very nice and light.

0:36:500:36:52

-It's still acidic which we need.

0:36:520:36:55

-The second wine a pinot noir

-from Central Otago in New Zealand.

0:36:550:37:00

-We're all familiar with Marlborough

-and Sauvignon Blanc.

0:37:010:37:07

-But a corked New Zealand

-pinot noir is excellent.

0:37:070:37:11

-Central Otago is in the south

-and makes wonderful pinot noirs.

0:37:110:37:16

-It's got a lovely fruity aroma.

0:37:160:37:19

-There are red fruits and violets.

0:37:190:37:23

-Are you a wine drinker, Dan?

0:37:240:37:26

-I enjoy a glass of wine.

0:37:270:37:29

-I prefer white wine.

0:37:290:37:32

-But I enjoy red wine

-with the right food.

0:37:320:37:36

-It isn't too strong

-and the tannins aren't overbearing.

0:37:370:37:41

-Hints of fruit and oak as well.

0:37:410:37:43

-It's also a great price.

0:37:430:37:45

-Central Otago wines

-costs around 20...

0:37:460:37:48

-..so this is a bargain.

0:37:490:37:50

-It's a very reasonable quality wine.

0:37:500:37:54

-This New Zealand wine tastes great

-and is very smooth on the palate.

0:37:540:37:59

-You tend to pay a lot

-for a Burgundy red wine.

0:37:590:38:02

-It comes from the same place

-as pinot noir in France.

0:38:020:38:06

-You pay a lot more

-for wine like this in France.

0:38:060:38:10

-Where are we going next?

0:38:100:38:12

-Where are we going next?

-

-Back to Italy now.

0:38:120:38:14

-It's more or less the same grape

-- sangiovese...

0:38:140:38:18

-..but it's from Chianti

-in the heart of Italy.

0:38:180:38:21

-It's got more structure

-and compliments food...

0:38:210:38:25

-..with more tannins

-but it's still acidic.

0:38:250:38:28

-Italian wines suit most foods...

0:38:280:38:31

-..such as those beans,

-anchovies and tomatoes.

0:38:310:38:36

-This is the cheapest of them all.

0:38:360:38:40

-It's a great price for what it is.

0:38:400:38:44

-What do you think, Dan?

0:38:440:38:46

-What do you think, Dan?

-

-Slightly drier.

0:38:460:38:48

-It dries out the tongue.

0:38:490:38:49

-It dries out the tongue.

-

-Yes, it does.

0:38:490:38:51

-That's the tannins.

0:38:520:38:53

-We need a drop more water!

0:38:530:38:57

-We need a drop more water!

-

-Or meat!

0:38:570:39:00

-When you're eating,

-you don't notice the tannins.

0:39:000:39:04

-Fair play, Dan deserves

-a glass after all the cooking!

0:39:040:39:10

-I'm sure Dan hasn't got time

-to sit and enjoy his food.

0:39:100:39:14

-No, not really.

0:39:140:39:16

-Enjoy this!

0:39:160:39:18

-Thank you.

0:39:180:39:20

-The final wine is a Rioja.

0:39:200:39:23

-I'd recommend serving

-this type of wine with lamb.

0:39:230:39:26

-Serve spring lamb with a Rioja.

0:39:270:39:31

-Most of the grapes are tempranillo

-and there's American oak in it.

0:39:320:39:37

-But the wine is from 2004.

0:39:370:39:41

-It's had time to mellow

-and bring everything together.

0:39:420:39:48

-Rioja is a worldwide name.

0:39:490:39:54

-It's marketed well but there

-are various levels of Rioja.

0:39:540:40:00

-They stem from young Riojas...

0:40:000:40:03

-..and what we've got here

-is Gran Reserva.

0:40:030:40:08

-It's all to do with how long it is

-stored in oak barrels...

0:40:080:40:12

-..and how long it's kept bottled.

0:40:120:40:14

-This wine has aged from 2004

-and is pleasing.

0:40:150:40:18

-Is it worth the extra money?

0:40:180:40:21

-It's almost double

-the price of the last one.

0:40:210:40:25

-That's the question.

0:40:260:40:29

-When I was researching

-these wines...

0:40:290:40:31

-..the same wine cost over 20...

0:40:310:40:34

-..at another well-known wine shop.

0:40:340:40:37

-It costs just over 10 in ASDA.

0:40:370:40:41

-It may be the same price

-in other shops.

0:40:410:40:45

-Just shop around.

0:40:460:40:47

-Do you have a favourite here, Dan?

0:40:480:40:50

-Do you have a favourite here, Dan?

-

-The last one.

0:40:500:40:52

-You like expensive wine!

0:40:520:40:54

-This wine sells well

-in the restaurant...

0:40:540:40:57

-..and is very popular.

0:40:570:40:59

-It compliments lamb

-and it's what they drink in Spain.

0:40:590:41:04

-In Rioja, they serve small chops

-like what Dan served today.

0:41:040:41:09

-This is the type of food they eat.

0:41:090:41:12

-I like the second wine

-from New Zealand.

0:41:120:41:15

-I tend to drink a lot of wine

-from New Zealand...

0:41:150:41:18

-..and I like the one

-from New Zealand...

0:41:180:41:21

-..but I also liked the wine

-from Italy because it was light.

0:41:210:41:26

-Thank you, Dylan.

0:41:260:41:28

-Thank you, Dylan.

-

-Thank you.

0:41:280:41:30

-And thanks to you, Dan.

0:41:300:41:32

-The lamb was tasty.

0:41:320:41:33

-That's it from us, but we're back

-on Monday with the usual delights.

0:41:340:41:38

-We also take a look at a collection

-of hats that belong to Angela Skym.

0:41:390:41:43

-Enjoy the weekend and happy Easter.

0:41:430:41:46

-Goodbye.

0:41:460:41:48

-.

0:42:030:42:04

Byddwn yn dathlu mis jazz, a byddwn yn coginio eog yn y gegin. We'll celebrate jazz month cool salmon in the kitchen.


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