0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:17 > 0:00:21- Hello and welcome to Prynhawn Da.
0:00:21 > 0:00:26- We hope that you've been enjoying - the Bank Holiday weekend.
0:00:26 > 0:00:29- This is what we have for you - on today's programme.
0:00:29 > 0:00:34- We chat about the traditions of - this festival with Dr Elin Jones.
0:00:35 > 0:00:37- Summer has officially started.
0:00:38 > 0:00:42- We'll have a timely song - from the tenor, Phillip Watkins.
0:00:42 > 0:00:47- # Birds are singing in the trees #
0:00:47 > 0:00:52- Emma concentrates on products - for our bodies.
0:00:52 > 0:00:55- We meet the musician, - Steffan Rhys Williams...
0:00:55 > 0:00:59- ..as part of our working - from home series.
0:00:59 > 0:01:01- Stay with us over - the next 50 minutes.
0:01:02 > 0:01:03- Welcome to Prynhawn Da.
0:01:08 > 0:01:11- We start by welcoming Gareth - to the kitchen.
0:01:12 > 0:01:13- Thank you.
0:01:13 > 0:01:15- What do you have for us?
0:01:15 > 0:01:17- What do you have for us?- - I'll prepare a spring green tart.
0:01:18 > 0:01:21- This is a light, fresh tart - for the Bank Holiday.
0:01:22 > 0:01:26- We've got a variety of green items - ready in the studio.
0:01:26 > 0:01:28- I feel like I'm in a forest.
0:01:28 > 0:01:33- The first step - is to turn on the hob.
0:01:35 > 0:01:37- You've managed to ignite it, Gareth.
0:01:37 > 0:01:42- I'm going to add rapeseed oil.
0:01:43 > 0:01:48- Using this oil means that it reaches - a higher temperature for frying.
0:01:48 > 0:01:52- I'll add butter to the pan, - for the flavour and colour.
0:01:52 > 0:01:57- The butter will prevent the oil - from burning.
0:01:57 > 0:02:00- That's great advice.
0:02:01 > 0:02:04- Next, I'll add bacon lardons.
0:02:04 > 0:02:07- You can buy these ready-made.
0:02:08 > 0:02:13- Fry the bacon lardons - until it browns.
0:02:13 > 0:02:19- The pan hasn't had - much time to heat up.
0:02:19 > 0:02:22- Next, we need to prepare the pastry.
0:02:22 > 0:02:28- I'm sure you'll forgive me - for using a ready-made pastry.
0:02:28 > 0:02:30- You've had a busy weekend.
0:02:30 > 0:02:34- I'm using shortcrust pastry - from the fridge section.
0:02:34 > 0:02:39- Leave it at room temperature for - about an hour, to avoid any rips...
0:02:39 > 0:02:43- ..and it'll also make - it easier to handle.
0:02:43 > 0:02:48- You can also buy it from the freezer - and leave it out for two hours.
0:02:48 > 0:02:51- This is a simple and tasty - recipe to make.
0:02:51 > 0:02:56- You can buy pastry with a high - percentage of butter...
0:02:56 > 0:03:00- ..which means it resembles homemade - shortcrust pastry.
0:03:01 > 0:03:04- I've got too much pastry - as the pack contains 500g.
0:03:04 > 0:03:10- The tin measures 13 by 4 inch tin - and will require 300g of pastry.
0:03:10 > 0:03:14- You've measured - that to the correct length.
0:03:15 > 0:03:17- I believe this is - the correct length.
0:03:18 > 0:03:23- Does that measurement - include the sides?
0:03:23 > 0:03:27- Yes, we want it to slightly larger - than the framework.
0:03:27 > 0:03:28- How is the bacon?
0:03:28 > 0:03:31- How is the bacon?- - The bacon has started frying.
0:03:31 > 0:03:34- We're not in a rush!
0:03:35 > 0:03:39- Roll the pastry out on to the tin, - using a rolling pin.
0:03:40 > 0:03:42- I'll turn the hob up.
0:03:42 > 0:03:45- The pan is taking - its time to heat up.
0:03:45 > 0:03:47- The pastry goes in.
0:03:47 > 0:03:53- Press the pastry into place.
0:03:53 > 0:03:58- You should have an opening at the - bottom to make it easier to release.
0:03:58 > 0:04:03- You can use the rolling pin - to remove the excess pastry.
0:04:03 > 0:04:06- The pastry is ready for baking.
0:04:06 > 0:04:10- I'm going to use a fork to make - small holes in the pastry...
0:04:10 > 0:04:14- ..to make sure it doesn't rise - in the heat of the oven.
0:04:14 > 0:04:19- To guarantee that you won't have - any lumps in the pastry...
0:04:19 > 0:04:24- ..scrunch up a piece - of greaseproof paper...
0:04:24 > 0:04:28- ..and place it above the pastry.
0:04:28 > 0:04:32- Add some dry rice - over the greaseproof paper.
0:04:33 > 0:04:37- This will blind bake in the oven - for 20 minutes...
0:04:38 > 0:04:41- ..and the pastry - should start to bake.
0:04:42 > 0:04:44- What does blind bake mean?
0:04:44 > 0:04:49- I won't be adding anything - to the pastry.
0:04:49 > 0:04:52- I've already prepared one.
0:04:52 > 0:04:53- Here we go.
0:04:54 > 0:04:57- It's a good idea to place a baking - tray under the tin...
0:04:57 > 0:05:01- ..to guarantee that the crust - will be crisp at the bottom.
0:05:02 > 0:05:04- At what temperature do you bake it?
0:05:04 > 0:05:08- I'd say 180 degrees Celsius - or gas mark 4.
0:05:09 > 0:05:11- I'm going to rid of the baking tray.
0:05:11 > 0:05:13- Let's carry on with the filling.
0:05:14 > 0:05:17- You'll need a 150ml of double cream.
0:05:17 > 0:05:19- Very nice.
0:05:19 > 0:05:22- Add two eggs.
0:05:25 > 0:05:29- Add one egg yolk to the mixture.
0:05:29 > 0:05:32- You won't need any salt or pepper...
0:05:32 > 0:05:36- ..as this green pesto - has plenty of flavour.
0:05:36 > 0:05:38- It does add a great flavour.
0:05:38 > 0:05:40- And mix well.
0:05:41 > 0:05:45- There's pine nuts in the pesto.
0:05:46 > 0:05:48- There's also oil and basil.
0:05:48 > 0:05:52- The green colour - is becoming more prominent.
0:05:52 > 0:05:54- The sauce is ready, Yvonne.
0:05:54 > 0:05:58- We can start preparing - the courgette roses.
0:05:58 > 0:06:02- But before that, we have to rid of - the rice and paper from the pastry.
0:06:03 > 0:06:05- You don't want to make a mess.
0:06:06 > 0:06:08- You have to take your time.
0:06:08 > 0:06:12- For the courgette roses...
0:06:12 > 0:06:17- ..you need to pull a peeler - down along the vegetable...
0:06:17 > 0:06:21- ..to create thin ribbons.
0:06:23 > 0:06:27- Will you use all of the courgette?
0:06:27 > 0:06:30- No, you don't need the middle.
0:06:30 > 0:06:36- Add the rest of the pesto sauce - to the courgette.
0:06:39 > 0:06:42- Next, we move on to creating - the rose effect.
0:06:42 > 0:06:47- This is a great recipe to do with - children over the Bank Holiday.
0:06:47 > 0:06:52- They look quite greasy now.
0:06:52 > 0:06:56- Place five layers - on top of each other.
0:06:56 > 0:07:01- Turn them in to create - a rose effect.
0:07:01 > 0:07:04- It smells different to a rose!
0:07:04 > 0:07:07- You would continue to make more.
0:07:07 > 0:07:12- You'll need around ten of the roses - to fill the tin.
0:07:12 > 0:07:16- After rolling them, - do you need to allow them to set?
0:07:16 > 0:07:19- No, add them straight to the tin.
0:07:19 > 0:07:23- I almost forgot to add the bacon.
0:07:24 > 0:07:28- I've worked very hard to look - after that bacon.
0:07:28 > 0:07:32- The bacon acts like confetti - between the courgette roses.
0:07:32 > 0:07:34- It looks wonderful.
0:07:34 > 0:07:36- Please turn the heat down.
0:07:36 > 0:07:38- Add the sauce to the tin.
0:07:38 > 0:07:41- Pour the sauce carefully - into the tin.
0:07:41 > 0:07:44- Milk won't work, - you have to use double cream.
0:07:44 > 0:07:48- The roses tend to bloom in the oven - and it sets better.
0:07:48 > 0:07:50- This is ready for the oven.
0:07:51 > 0:07:53- It will go in at the - same temperature.
0:07:53 > 0:07:56- I have one that I prepared earlier.
0:07:56 > 0:08:00- I think you could enter that - into a flower show!
0:08:00 > 0:08:02- Let me move that for you.
0:08:02 > 0:08:04- It looks wonderful.
0:08:04 > 0:08:08- It can the centrepiece - of the dining table for spring.
0:08:08 > 0:08:14- I'll serve this with a sauce - made from spring onions and oil.
0:08:15 > 0:08:17- What oil are you using?
0:08:17 > 0:08:19- This is sunflower oil.
0:08:19 > 0:08:21- The sauce is ready...
0:08:22 > 0:08:26- ..once I add the caper berries.
0:08:27 > 0:08:30- This is ready to serve.
0:08:30 > 0:08:34- It looks wonderful, Gareth.
0:08:34 > 0:08:37- We'll sample it later.
0:08:38 > 0:08:40- I can't wait to try it.
0:08:40 > 0:08:42- Thank you, Gareth.
0:08:42 > 0:08:45- I want to eat it all. - Thank you.
0:08:45 > 0:08:50- After the break, Dr Elin Jones - will discuss May Day festivities.
0:08:50 > 0:08:54- We'll also have a song from - the singer, Philip Watkins.
0:08:54 > 0:08:56- See you in a few minutes.
0:08:56 > 0:08:59- # Rows of flowers are always smiling
0:09:00 > 0:09:03- # Oh, that summer - would last forever #
0:09:08 > 0:09:09- .
0:09:11 > 0:09:13- Subtitles
0:09:17 > 0:09:18- Welcome back.
0:09:18 > 0:09:23- It's Bank Holiday Monday, the first - day of May and the start of summer.
0:09:23 > 0:09:28- Dr Elin Jones is here to discuss - the traditions linked with the day.
0:09:28 > 0:09:30- Welcome to the programme.
0:09:30 > 0:09:34- What's the history of the day - and why do we have a day off work?
0:09:34 > 0:09:38- We enjoy ourselves and dance - so I hope you've been dancing...
0:09:39 > 0:09:42- ..and washing your face in the dew, - Yvonne!
0:09:43 > 0:09:45- Yes, of course.
0:09:46 > 0:09:50- This was a season for growth - and enjoyment.
0:09:50 > 0:09:55- They had prepared the land - and the lambing season was over.
0:09:55 > 0:09:57- This was a time to relax...
0:09:57 > 0:10:01- ..and celebrate the flowers - and colours of spring.
0:10:01 > 0:10:05- Dancing and the raising of - the Maypole as we can see here...
0:10:05 > 0:10:10- ..is a centuries-old tradition - in Wales and the whole of Europe.
0:10:10 > 0:10:15- Everyone had fun - during the first days of May.
0:10:16 > 0:10:20- They celebrated the saints - at the start of the summer.
0:10:20 > 0:10:26- How popular is dancing around - the Maypole in Wales today?
0:10:26 > 0:10:31- They do it in St Fagans every year - as we can see here...
0:10:31 > 0:10:35- ..but I don't know - how popular it is...
0:10:35 > 0:10:40- ..across the whole of Europe - these days.
0:10:40 > 0:10:44- It does happen but people - are quite self-conscious about it.
0:10:44 > 0:10:47- There are groups of Morris dancers.
0:10:47 > 0:10:51- The Helston Furry Dance - in Cornwall...
0:10:51 > 0:10:55- ..is part of the old tradition - of celebrating with song and dance.
0:10:55 > 0:10:57- There are also May carols.
0:10:58 > 0:11:01- They were important songs - during Medieval times.
0:11:02 > 0:11:05- A lot of these traditions - that were dubbed as ancient...
0:11:06 > 0:11:11- ..were rediscovered or recorded - in the 18th and 19th centuries.
0:11:11 > 0:11:14- It can be difficult - to find that association...
0:11:14 > 0:11:19- ..between these rediscoveries - by the likes of Iolo Morganwg...
0:11:19 > 0:11:21- ..and the previous era.
0:11:21 > 0:11:25- During the Protestant Reformation - and Cromwell...
0:11:25 > 0:11:30- ..when abolishing ancient customs - was part of the Puritanical pattern.
0:11:30 > 0:11:33- These are ancient traditions.
0:11:33 > 0:11:38- The Bank Holiday is relatively new - but the tradition is very old.
0:11:39 > 0:11:42- Yes, it goes back - thousands of years.
0:11:42 > 0:11:46- However, - the celebrating of this day...
0:11:46 > 0:11:51- ..or using 1 May as Labour Day - or International Workers' Day...
0:11:51 > 0:11:56- ..started at the end - of the 19th century.
0:11:56 > 0:12:00- It followed a very difficult period - in Chicago...
0:12:01 > 0:12:03- ..in 1896 and 1897.
0:12:03 > 0:12:07- The police opened fire on a crowd.
0:12:07 > 0:12:12- The crowd was protesting - and were on strike...
0:12:12 > 0:12:16- ..to gain an eight-hour work day.
0:12:17 > 0:12:20- They were fighting for this - and being treated badly.
0:12:20 > 0:12:25- The International Socialist - Conference chose the date of 1 May.
0:12:25 > 0:12:31- The events in Chicago and Milwaukee - took place in early May.
0:12:31 > 0:12:33- The conference chose 1 May...
0:12:34 > 0:12:38- ..as a day to commemorate - the workers and their sacrifice.
0:12:38 > 0:12:44- This festival was adopted - by Communist nations...
0:12:44 > 0:12:47- ..especially after the revolution - of 1987.
0:12:47 > 0:12:52- They have become a part - of socialist countries...
0:12:52 > 0:12:54- ..over the last century.
0:12:54 > 0:12:57- However, in Britain...
0:12:57 > 0:13:01- ..there is no such thing - as a festival on 1 May.
0:13:01 > 0:13:05- It's pure coincidence - that it has happened this year.
0:13:05 > 0:13:08- In Britain, since 1978...
0:13:08 > 0:13:12- ..the first Monday in May - is a Bank Holiday.
0:13:12 > 0:13:15- It could land on 1 May, - as is the case today.
0:13:15 > 0:13:19- It has landed on my birthday - a few times which is nice...
0:13:19 > 0:13:21- ..but it doesn't happen - often enough!
0:13:22 > 0:13:27- We saw images of the protests - that are held on this day.
0:13:28 > 0:13:34- They are more common in other - countries as opposed to Wales.
0:13:34 > 0:13:39- Yes, it's those countries - that have a pure, socialist nature.
0:13:40 > 0:13:42- This is a British Bank Holiday...
0:13:42 > 0:13:46- ..because Wales doesn't have its own - Bank Holidays.
0:13:46 > 0:13:49- We follow the British pattern - at the moment.
0:13:50 > 0:13:52- This goes against the idea...
0:13:52 > 0:13:56- ..of marking International Workers' - Day with its socialist nature.
0:13:56 > 0:13:59- The same is true of America.
0:13:59 > 0:14:04- They celebrate their workers - on 1 September every year.
0:14:04 > 0:14:06- It's called Labour Day.
0:14:06 > 0:14:08- This is all about Communism.
0:14:08 > 0:14:10- The memories of the Cold War...
0:14:10 > 0:14:15- ..prevent us from celebrating with - the rest of Europe and the world...
0:14:15 > 0:14:17- ..on 1 May every year.
0:14:18 > 0:14:22- This socialist festival on 1 May - has tragic beginnings.
0:14:22 > 0:14:25- It's the events - in Chicago and Milwaukee.
0:14:26 > 0:14:30- The police opened fire on some - legitimate, constitutional strikers.
0:14:31 > 0:14:36- However, someone in the crowd - had thrown a bomb at the police...
0:14:36 > 0:14:39- ..so the police responded.
0:14:40 > 0:14:43- This was on 6 May 1896.
0:14:43 > 0:14:48- A week later, - there was another protest...
0:14:48 > 0:14:51- ..in support - of the eight-hour work day.
0:14:52 > 0:14:55- Once again, - the police opened fire on the crowd.
0:14:56 > 0:14:58- Seven people were killed.
0:14:58 > 0:15:02- Some were innocent - and nothing to do with the protest.
0:15:02 > 0:15:04- One was a man walking his dog.
0:15:04 > 0:15:06- There was a tragic reason...
0:15:06 > 0:15:09- ..of choosing 1 May - or the first week in May...
0:15:09 > 0:15:13- ..as a period - to remember the workers.
0:15:13 > 0:15:18- It wasn't about the arrival of the - summer but remembering the losses.
0:15:19 > 0:15:22- It was also a miserable time - for the Welsh.
0:15:23 > 0:15:29- It's interesting to note that May - was classed as an unlucky month.
0:15:29 > 0:15:31- It was unlucky - to get married in May.
0:15:32 > 0:15:35- In ancient times, - May was a month of sadness.
0:15:35 > 0:15:38- It was the time of year - when food was scarce.
0:15:38 > 0:15:42- You had eaten everything - from the harvest...
0:15:42 > 0:15:46- ..and ploughed the land - but the new crops hadn't grown.
0:15:46 > 0:15:51- There's one anonymous poet - from the 13th century...
0:15:51 > 0:15:56- ..who refers to this time as - "Maytime, loveliest season."
0:15:56 > 0:15:59- Summer is the prettiest time - of the year.
0:16:00 > 0:16:02- "Loud bird-parley, - new growth green."
0:16:02 > 0:16:06- The birds were singing - and trees are luscious.
0:16:06 > 0:16:08- "Ploughs in furrow."
0:16:08 > 0:16:13- The ploughs are being pulled along - by the oxen...
0:16:14 > 0:16:15- ..as we see in this image.
0:16:16 > 0:16:18- "Emerald sea, land-hues dappled."
0:16:19 > 0:16:22- There's a green sea - and multi-coloured land.
0:16:22 > 0:16:27- "When cuckoos - call from fair tree-tops
0:16:27 > 0:16:31- "Greater grows my sorrow
0:16:31 > 0:16:36- "Stinging smoke, grief awake - for my kinsfolk's passing."
0:16:36 > 0:16:38- There's an element of sadness...
0:16:38 > 0:16:42- ..in the festivals - to remember the workers' protests...
0:16:42 > 0:16:47- ..and with the Welsh - in terms of our ancient traditions.
0:16:47 > 0:16:49- You have the world's beauty...
0:16:50 > 0:16:54- ..but the roots - lie in the loss of loved ones.
0:16:55 > 0:16:57- It's an important message.
0:16:57 > 0:17:01- We're too ready to forget - these things in the modern world.
0:17:01 > 0:17:04- Thank you for reminding us - of this message.
0:17:05 > 0:17:07- It's time for a topical song.
0:17:07 > 0:17:11- A few weeks ago, the famous tenor, - Philip Watkins...
0:17:11 > 0:17:15- ..joined us to sing - O Na Byddai'n Haf O Hyd.
0:17:27 > 0:17:32- # Oh, that summer would last forever - a blue sky above the world
0:17:32 > 0:17:34- # The pure bright sun is shining
0:17:34 > 0:17:38- # Birds are singing in the trees
0:17:43 > 0:17:47- # Rows of flowers are always smiling
0:17:47 > 0:17:51- # Rows of flowers are always smiling
0:17:51 > 0:17:55- # Oh, that summer would last forever
0:17:55 > 0:17:58- # The pure bright sun is shining
0:17:58 > 0:18:02- # Birds are singing in the trees
0:18:02 > 0:18:06- # Rows of flowers are always smiling
0:18:06 > 0:18:10- # Oh, that summer would last
0:18:10 > 0:18:17- # That summer would last forever
0:18:23 > 0:18:28- # Oh, that summer would last forever
0:18:28 > 0:18:34- # Winter lies in an eternal cradle
0:18:34 > 0:18:40- # Nobody anticipates rough weather
0:18:40 > 0:18:46- # Nobody is in pain or fatigued
0:18:46 > 0:18:52- # Nobody complains, nobody dies
0:18:52 > 0:18:58- # Oh, that summer would last forever
0:18:58 > 0:19:05- # Oh, that summer would last forever
0:19:14 > 0:19:18- # Oh, that summer would last forever - a never-ending day for the world
0:19:19 > 0:19:21- # Nature is perfectly dressed
0:19:21 > 0:19:26- # Life on every evergreen
0:19:29 > 0:19:33- # And I'm forever young
0:19:34 > 0:19:37- # And I'm forever young
0:19:37 > 0:19:41- # Oh, that summer would last forever
0:19:41 > 0:19:45- # Nature is perfectly dressed
0:19:45 > 0:19:48- # Life on every evergreen
0:19:49 > 0:19:53- # And I'm forever young
0:19:53 > 0:19:57- # Oh, that summer
0:19:57 > 0:20:00- # That summer
0:20:00 > 0:20:04- # Would last
0:20:04 > 0:20:08- # Forever #
0:20:15 > 0:20:16- .
0:20:19 > 0:20:21- Subtitles
0:20:25 > 0:20:27- Welcome back.
0:20:27 > 0:20:31- Next, we welcome Emma to look - at the latest beauty products.
0:20:31 > 0:20:35- Today, you want to concentrate - on body products.
0:20:35 > 0:20:38- What do you mean by body products?
0:20:38 > 0:20:43- The weather has started to improve - and we're wearing less clothing.
0:20:43 > 0:20:47- The skin and body is ignored - until this time of year.
0:20:47 > 0:20:52- I want to take a look at a few items - that will give the body a makeover.
0:20:53 > 0:20:55- It will awaken the body - and help the skin to shine.
0:20:56 > 0:20:58- That sounds like great advice.
0:20:58 > 0:21:00- Where do we begin?
0:21:00 > 0:21:01- Where do we begin?- - Let's start in the shower.
0:21:02 > 0:21:06- We're going to scrub and - rid of all the dead skin.
0:21:06 > 0:21:09- I love using a brush like this.
0:21:09 > 0:21:13- You can use this on the body - when the skin in dry.
0:21:13 > 0:21:17- It can be too rough for some, - but I like the coarseness of it.
0:21:18 > 0:21:23- You tend to massage yourself - when using a product like this.
0:21:24 > 0:21:26- I doesn't feel like a massage - when I use it!
0:21:27 > 0:21:29- You should use it - in circular motions.
0:21:29 > 0:21:34- It's important to use it on the side - of your body near the thighs.
0:21:35 > 0:21:38- A lot of people tend to ignore - this area of skin.
0:21:39 > 0:21:43- When we wash, we don't think - of washing this area of the body.
0:21:43 > 0:21:45- Everybody forgets this area.
0:21:45 > 0:21:48- I'll have to remember that - when I'm showering.
0:21:49 > 0:21:52- Use a brush like this to rid - of all the dead skin cells...
0:21:53 > 0:21:57- ..it will help the skin to be smooth - in time for hydration.
0:21:57 > 0:22:01- If you don't want to use a brush, - you can use a scrub.
0:22:01 > 0:22:05- Scrubs are great, they are soft and - have a wonderful aroma.
0:22:05 > 0:22:10- There are many different varieties - available on the market.
0:22:10 > 0:22:11- This one is quite soft.
0:22:12 > 0:22:16- Did these used to have - the small plastic balls inside?
0:22:17 > 0:22:21- No, they've gone and many products - are vegan and cruelty free.
0:22:21 > 0:22:26- You'll find natural products - at Body Shop and Lush...
0:22:26 > 0:22:29- ..for a reasonable price.
0:22:29 > 0:22:32- Cocoa butter has a wonderful aroma.
0:22:32 > 0:22:34- Cocoa butter has a wonderful aroma.- - We have to sample it.
0:22:34 > 0:22:37- When I smell it, - I feel like I'm in Jamaica.
0:22:38 > 0:22:39- That smells great.
0:22:40 > 0:22:43- I always feel like I'm on holiday - when I use it.
0:22:43 > 0:22:47- The next step is to remove - any unwanted hair.
0:22:48 > 0:22:52- These wax strips are from Superdrug - and they contain Argan Oil...
0:22:52 > 0:22:58- ..which will hydrate the skin - for a reasonable price.
0:22:58 > 0:23:01- If you haven't used wax before, - these are easy to use.
0:23:02 > 0:23:05- You rub the strips in your hands - to warm them...
0:23:05 > 0:23:11- ..before placing them on the body - and removing against the growth.
0:23:11 > 0:23:14- Owain knows how to use these.
0:23:14 > 0:23:16- Owain knows how to use these.- - Oh yes, my legs are smooth.
0:23:16 > 0:23:22- Many people tend to use the products - that include Argan Oil these days.
0:23:22 > 0:23:27- We spend a lot of money to - have these treatments in the salons.
0:23:28 > 0:23:31- You can buy these in store and - do it yourself.
0:23:31 > 0:23:37- Some areas are easier to do than - others, but these are simple to use.
0:23:37 > 0:23:41- We also have the Cocoa Butter - moisturiser.
0:23:41 > 0:23:45- My skin is quite sensitive and - it feels great even after shaving.
0:23:46 > 0:23:50- The moisturiser is the final step - of the process.
0:23:50 > 0:23:51- Would you use it on the entire body?
0:23:51 > 0:23:52- Would you use it on the entire body?- - Yes.
0:23:53 > 0:23:56- You can get moisturisers - for different areas.
0:23:56 > 0:24:00- Don't use this moisturiser - on the face as it is quite thick.
0:24:00 > 0:24:04- It could cause problems - for those with oily skin.
0:24:04 > 0:24:07- The face is very different - to the body.
0:24:07 > 0:24:11- We always forget about our feet - when we wear boots and socks.
0:24:11 > 0:24:15- When you want to wear sandals, - you'll need a Pedi Pro.
0:24:16 > 0:24:21- You switch them on and - it looks like some kind of grater.
0:24:21 > 0:24:25- That's the best way - I can describe it.
0:24:25 > 0:24:28- Do you use it on the heel?
0:24:28 > 0:24:31- Yes and it will rid - of any dead skin.
0:24:31 > 0:24:36- If the feet are bad, - then consider going to the salon.
0:24:36 > 0:24:38- You could be there for hours.
0:24:39 > 0:24:43- Apply some Boots Intensive - Foot Cream after every shower.
0:24:43 > 0:24:45- It will make a difference.
0:24:46 > 0:24:48- The skin is softer after a shower.
0:24:49 > 0:24:53- It will also be very dry - as water makes the skin dry out.
0:24:53 > 0:24:55- We've also got some Dove products.
0:24:56 > 0:25:02- Summer Revived Holiday Skin hydrates - the skin and contains fake tan.
0:25:02 > 0:25:05- It isn't as extreme - as other fake tans.
0:25:05 > 0:25:07- This product is great for men.
0:25:08 > 0:25:12- You have to be careful when applying - this around the elbows and knees.
0:25:13 > 0:25:16- These areas of the body - are very dry.
0:25:16 > 0:25:21- If you want to apply some fake tan, - use the Palmers cocoa butter...
0:25:21 > 0:25:27- ..on the dry areas - - elbows, knees and hands .
0:25:27 > 0:25:32- It guarantees that the tan - won't gather in these areas.
0:25:33 > 0:25:37- You want people to believe that - you've actually been on holiday.
0:25:37 > 0:25:39- This product looks natural.
0:25:39 > 0:25:43- When you apply it to the hands, - don't put on a large amount.
0:25:44 > 0:25:49- Apply it to the arms and - use whatever is left for the hands.
0:25:49 > 0:25:53- There's also a Dove oil.
0:25:53 > 0:25:57- This is wonderful if you want a bit - of colour or a glow on the legs.
0:25:58 > 0:26:00- It looks wonderful in photographs.
0:26:01 > 0:26:05- If you're attending a wedding this - summer, this would look great.
0:26:06 > 0:26:08- Thank you, Emma.
0:26:08 > 0:26:10- We're summer ready.
0:26:10 > 0:26:14- Next, we continue our series - on working from home.
0:26:14 > 0:26:19- Today, we venture to Carmarthen to - the home of Steffan Rhys Williams.
0:26:19 > 0:26:27- # I will follow you to the grave
0:26:27 > 0:26:30- # But my cry has changed #
0:26:30 > 0:26:34- I'm a composer, producer - and director of music.
0:26:34 > 0:26:36- I'll do anything I'm paid to do.
0:26:37 > 0:26:40- Composing alone won't pay the bills.
0:26:40 > 0:26:43- I gig and sing in a variety - of groups.
0:26:43 > 0:26:48- A lot of the things you hear on Cyw - have been composed by me.
0:26:48 > 0:26:52- # I am Rapsgaliwn, - the best rapper of all times
0:26:53 > 0:26:56- # Everything I say always rhymes #
0:26:56 > 0:27:00- Music has played a major role - in my family life.
0:27:00 > 0:27:03- Tadcu was in the group, - Adar y Nant...
0:27:04 > 0:27:07- ..and Dad played the mandolin - in Tebot Piws.
0:27:07 > 0:27:12- They always had an interest in the - process of recording and composing.
0:27:12 > 0:27:16- Mamgu wouldn't let them buy - new equipment...
0:27:16 > 0:27:20- ..and they used me as a scapegoat - to buy new things.
0:27:24 > 0:27:29- When I get a job, I receive a call - with a brief description.
0:27:29 > 0:27:34- Later, I'll receive an email - with a more detailed description.
0:27:34 > 0:27:39- The next step is to create numerous - ideas and develop them further.
0:27:39 > 0:27:45- I compose and produce the entire - track in my studio...
0:27:45 > 0:27:50- ..before sending it away - to the television company.
0:27:50 > 0:27:55- There's no real formula to composing - and everyone has different ways.
0:27:55 > 0:28:01- I receive words and play around - with a melody for the song.
0:28:01 > 0:28:04- From there, I build the track.
0:28:04 > 0:28:09- I usually record the piano, before - moving on to the drums and bass.
0:28:10 > 0:28:13- I use the computer and - don't record live drums here.
0:28:15 > 0:28:17- The track keeps building.
0:28:17 > 0:28:23- If I have to write the lyrics, - I usually compose the melody first.
0:28:26 > 0:28:31- There are positives and negatives - about working from home.
0:28:31 > 0:28:37- On a day like today, I would usually - ask Dad if he wants to play golf...
0:28:37 > 0:28:40- ..to make the most of the weather.
0:28:40 > 0:28:45- After putting the children to bed, - I can compose until the early hours.
0:28:46 > 0:28:50- As long as I reach the deadline, - it doesn't matter when I work.
0:28:50 > 0:28:53- It's been a great help - with the children...
0:28:53 > 0:28:56- ..that I can be there - to do the school run.
0:28:59 > 0:29:05- When people come to record, - it can be a nerve-racking process.
0:29:05 > 0:29:11- To have this home studio, enables us - to come in to the kitchen and chat.
0:29:11 > 0:29:16- The process is far more relaxed than - it would in a professional studio.
0:29:19 > 0:29:24- I've learnt a lot of things through - the composing process.
0:29:24 > 0:29:29- If I reach an hour and a half - without composing a bar...
0:29:29 > 0:29:35- ..I've learnt to leave it for - an hour, despite the guilt.
0:29:35 > 0:29:38- It will come to me - much quicker after that hour.
0:29:41 > 0:29:44- Working from home - is fantastic for me.
0:29:44 > 0:29:49- I can choose my hours and if the - weather is good I can go outside...
0:29:49 > 0:29:52- ..and work later in the night.
0:29:52 > 0:29:56- That wouldn't work for everyone, - but it's perfect for me.
0:29:57 > 0:30:05- # To you #
0:30:08 > 0:30:13- I've recorded a song at Steff's - house for Stwnsh in the past...
0:30:13 > 0:30:16- ..and the auto-tune - was working flat out.
0:30:17 > 0:30:20- Thanks for helping me - in the past, Steff.
0:30:20 > 0:30:21- It's time for a break.
0:30:22 > 0:30:23- In the final part...
0:30:23 > 0:30:28- ..Gareth prepares a lime pie - with a rhubarb compote.
0:30:29 > 0:30:34- We also trek the coast of - Pembrokeshire with Elinor Gwynn.
0:30:34 > 0:30:36- See you in a few minutes.
0:30:40 > 0:30:41- .
0:30:43 > 0:30:45- Subtitles
0:30:49 > 0:30:50- Welcome back.
0:30:51 > 0:30:53- May is National Walking Month.
0:30:53 > 0:30:57- And what better way to celebrate it - than with a trek with Elinor Gwynn.
0:30:58 > 0:31:01- A few years ago, she visited - the Pembrokeshire coast...
0:31:02 > 0:31:04- ..and heard some surprising stories.
0:31:13 > 0:31:18- I've enjoyed roaming new sections - of the Carmarthenshire coastline.
0:31:18 > 0:31:21- The Millennium Coastal Path - in Llanelli...
0:31:21 > 0:31:24- ..Pembrey forest, - Laugharne estuary...
0:31:24 > 0:31:27- ..Pendine and Marros sands.
0:31:27 > 0:31:31- I've reached my favourite county, - Pembrokeshire...
0:31:31 > 0:31:35- ..where the coastal path - has existed for almost 45 years.
0:31:35 > 0:31:39- I'm excited to explore this southern - tranquil area of the county.
0:31:46 > 0:31:47- Hello, Geraint.
0:31:47 > 0:31:49- How are you?
0:31:49 > 0:31:54- It's nice to meet a steward of the - Pembrokeshire Coast National Park.
0:31:54 > 0:31:57- This is the doorway - to Pembrokeshire.
0:31:57 > 0:32:00- Is this the official starting point?
0:32:00 > 0:32:03- This is the border - and we can see Pembrokeshire.
0:32:04 > 0:32:09- The Pembrokeshire Coastal Path is - older than the Welsh Coastal Path.
0:32:09 > 0:32:12- This was opened in 1970.
0:32:12 > 0:32:19- It took 17 years to create the path.
0:32:19 > 0:32:26- We spoke to 180 people - to discuss contracts for the path.
0:32:26 > 0:32:32- The path was a new creation over - 186 miles around great landscape.
0:32:33 > 0:32:39- From Amroth to St Dogmaels.
0:32:39 > 0:32:44- Why don't we go and see...
0:32:44 > 0:32:48- ..what the Amroth coastline - has to offer?
0:32:52 > 0:32:59- The area doesn't receive - as much attention as other areas.
0:32:59 > 0:33:06- This area is steeped in history.
0:33:06 > 0:33:13- The area would not exist - without its industrial past.
0:33:13 > 0:33:16- If you search for them...
0:33:17 > 0:33:19- ..there are many remains - that can be seen today.
0:33:20 > 0:33:24- Some of the remains are obvious, - including the band of coal...
0:33:24 > 0:33:28- ..within the cliffs on the - eastern side of the village.
0:33:28 > 0:33:34- Other areas, such as Colby Gardens, - originally known as Rhydlangoed...
0:33:34 > 0:33:37- ..is within walking - distance from Amroth.
0:33:37 > 0:33:43- These days, the remains are hidden - below the trees and clean streams.
0:33:51 > 0:33:57- We've walked the front of Amroth and - we're heading towards Saundersfoot.
0:33:58 > 0:34:02- These are the obvious remains - of the coal industry.
0:34:02 > 0:34:07- You'd think that this was formed - specifically for the coastal path.
0:34:07 > 0:34:13- However, these are the historical - remains of the coal tramway.
0:34:13 > 0:34:18- The tram would come from the - small collieries in the Valleys...
0:34:18 > 0:34:21- ..and come along here - and take the coal to Saundersfoot.
0:34:22 > 0:34:26- It was a good quality coal.
0:34:26 > 0:34:32- Yes, the coal was very valuable - due to the anthracite.
0:34:33 > 0:34:39- This path is suitable - for all abilities.
0:34:39 > 0:34:44- We want people of all abilities - to use the path...
0:34:44 > 0:34:50- ..and enjoy the views.
0:34:50 > 0:34:56- I have to mention - the pre-historic forest seen...
0:34:56 > 0:34:58- ..following harsh weather.
0:34:59 > 0:35:01- You can't see it today.
0:35:01 > 0:35:06- You can walk along the beach...
0:35:06 > 0:35:09- ..and see the shape of the bark.
0:35:09 > 0:35:11- It's fantastic to see this.
0:35:12 > 0:35:13- It's hard to believe...
0:35:14 > 0:35:19- ..that this area - was covered in open plains...
0:35:19 > 0:35:21- ..thousands of years ago.
0:35:21 > 0:35:26- It's completely different to - what tourists witness today.
0:35:26 > 0:35:28- Things are constantly changing.
0:35:28 > 0:35:32- That's one of the aspects - we love about the coast.
0:35:37 > 0:35:41- I hope that has inspired you - to go for a walk this month.
0:35:41 > 0:35:43- We're back in the kitchen - with Gareth.
0:35:44 > 0:35:47- This tart from earlier is delicious.
0:35:47 > 0:35:49- It's vanished!
0:35:49 > 0:35:52- I've devoured it!
0:35:52 > 0:35:57- You're making a pudding - that's just as delicious now.
0:35:57 > 0:36:01- We continue with a green, - fresh, spring-like theme.
0:36:01 > 0:36:05- I'm making a lime tart - with a rhubarb compote.
0:36:05 > 0:36:10- You mentioned during the break - that rhubarb is now in season.
0:36:10 > 0:36:16- Yes, the ones in your garden - have grown and started to wake up!
0:36:16 > 0:36:19- There are three egg yolks - in this bowl.
0:36:19 > 0:36:23- Give them a whirl - until it's more creamy and light.
0:36:23 > 0:36:27- Bubbles are starting - to form on the surface.
0:36:27 > 0:36:32- Whisk this for about four minutes.
0:36:32 > 0:36:34- Once it's been whisked...
0:36:34 > 0:36:40- ..add the zest of two limes.
0:36:41 > 0:36:45- Don't mash them too much as you - want to see the zest in the tart.
0:36:45 > 0:36:47- It adds colour to it.
0:36:47 > 0:36:50- So, this looks fine.
0:36:50 > 0:36:52- Now for the next ingredient.
0:36:52 > 0:36:56- This is like Marmite, - so you either love or hate it.
0:36:56 > 0:37:01- It's condensed milk.
0:37:02 > 0:37:05- People would use this more - in the olden days.
0:37:05 > 0:37:07- My great aunt used it.
0:37:07 > 0:37:08- It fell out of fashion.
0:37:08 > 0:37:12- It fell out of fashion.- - It's an old-fashioned ingredient.
0:37:12 > 0:37:16- They also served sandwiches - filled with condensed milk.
0:37:16 > 0:37:18- A little too sweet I think!
0:37:18 > 0:37:23- This mixture doesn't need all of - the tin yet so just use half of it.
0:37:23 > 0:37:25- We'll be brave and add the rest now.
0:37:25 > 0:37:27- You can use any brand.
0:37:28 > 0:37:31- You can use the brand with - the name of a flower on the tin.
0:37:31 > 0:37:36- You've brought in - some green-coloured plates.
0:37:36 > 0:37:40- You don't have to serve them on - or buy green plates.
0:37:40 > 0:37:42- But I do like your set.
0:37:43 > 0:37:46- You don't need to add sugar...
0:37:47 > 0:37:49- ..as the milk is sweet enough.
0:37:49 > 0:37:55- I've got the juice - of three limes here.
0:37:55 > 0:37:58- You've also used the zest.
0:37:58 > 0:38:01- I've used the zest - and juice of the limes.
0:38:02 > 0:38:04- I've got a great tip for you.
0:38:04 > 0:38:07- To draw out more juice - of any citrus fruit...
0:38:07 > 0:38:10- ..be it a lemon, lime, - grapefruit or orange...
0:38:10 > 0:38:14- ..gently warm it in the microwave.
0:38:14 > 0:38:16- How long for?
0:38:16 > 0:38:20- No more than 20 seconds and you - must pierce a hole in the fruit.
0:38:20 > 0:38:23- They tend to explode - in the microwave.
0:38:23 > 0:38:25- Pour the lime juice into the bowl.
0:38:25 > 0:38:28- By the power of magic...
0:38:28 > 0:38:31- ..the lemon juice - will thicken the custard.
0:38:31 > 0:38:35- You can see this taking place now.
0:38:35 > 0:38:37- This is ready for the filling.
0:38:37 > 0:38:40- It's splashing everywhere, Gareth.
0:38:40 > 0:38:42- Let's move on to the pastry.
0:38:42 > 0:38:46- Place some greaseproof paper - on a tray.
0:38:46 > 0:38:49- You don't want a tray - with a loose base.
0:38:50 > 0:38:51- It needs to be a closed base.
0:38:52 > 0:38:53- Why is that?
0:38:53 > 0:38:56- It stops it from - dripping through the base.
0:38:56 > 0:38:59- The mixture - can seep through the tin.
0:39:00 > 0:39:05- For the pastry, - I've got some digestive biscuits.
0:39:05 > 0:39:09- Any variety will do.
0:39:09 > 0:39:14- You can also use crumbs from - bottom of the biscuit barrel.
0:39:14 > 0:39:16- The biscuits are mashed.
0:39:16 > 0:39:18- Add butter to a saucepan.
0:39:18 > 0:39:20- You need about 4oz of butter.
0:39:20 > 0:39:23- In it goes to melt.
0:39:23 > 0:39:24- Lovely.
0:39:25 > 0:39:26- Cut it up.
0:39:26 > 0:39:28- I'll switch the hob on for you.
0:39:28 > 0:39:31- You're mashing the biscuits now.
0:39:33 > 0:39:36- You want the texture to be fine.
0:39:36 > 0:39:39- The mashed biscuits - will be easier to spread out.
0:39:40 > 0:39:42- To add more flavour and texture...
0:39:42 > 0:39:47- ..I've got some breakfast cereal.
0:39:49 > 0:39:51- It's healthy and packed with fibre.
0:39:51 > 0:39:53- It's starting to melt here.
0:39:55 > 0:39:57- It's nice to have a variation.
0:39:57 > 0:40:00- Don't mash the cereal - with the biscuits.
0:40:00 > 0:40:04- They're easier to handle - when mashed separately.
0:40:04 > 0:40:06- Let's take a look at the butter.
0:40:07 > 0:40:08- It's starting to melt.
0:40:08 > 0:40:10- Is it starting to melt?
0:40:11 > 0:40:13- That's fine.
0:40:13 > 0:40:15- Let's start mixing it.
0:40:15 > 0:40:18- Let's change the spoon.
0:40:18 > 0:40:20- A little bit more.
0:40:20 > 0:40:23- We want it to be more sticky.
0:40:23 > 0:40:28- I can prepare part of it now - but you would add all of the butter.
0:40:28 > 0:40:30- We're igniting the hob again.
0:40:30 > 0:40:33- What's happening here?
0:40:33 > 0:40:35- The butter is overflowing.
0:40:35 > 0:40:39- Press the mixture down on the base.
0:40:40 > 0:40:43- Bake it for 20 minutes.
0:40:43 > 0:40:46- I've got one that I made earlier.
0:40:46 > 0:40:49- You've got a minute left, Gareth.
0:40:49 > 0:40:51- It comes out perfectly.
0:40:52 > 0:40:53- Lovely.
0:40:53 > 0:40:56- Pour the filling into the centre.
0:40:58 > 0:41:01- Place it back in the oven - for about 30 minutes...
0:41:01 > 0:41:03- ..until the custard sets.
0:41:03 > 0:41:07- Let's prepare the rhubarb compote.
0:41:07 > 0:41:12- I'll slice - the rhubarb into the bowl.
0:41:12 > 0:41:14- You've got 20 seconds to do this.
0:41:14 > 0:41:16- Simply slice the rhubarb.
0:41:17 > 0:41:19- Add some ginger.
0:41:19 > 0:41:20- Include some sugar...
0:41:21 > 0:41:23- ..along with a splash of water.
0:41:23 > 0:41:27- After baking it for 30 minutes, - it should look like this.
0:41:27 > 0:41:29- The recipe is on our website.
0:41:30 > 0:41:32- You can also email us.
0:41:32 > 0:41:34- Thanks for you company.
0:41:34 > 0:41:36- We're going to enjoy eating this.
0:41:36 > 0:41:38- Until tomorrow, goodbye.
0:41:38 > 0:41:40- Ta-ta.
0:41:40 > 0:41:42- Very nice.
0:41:59 > 0:41:59- .