Mon, 01 May 2017 Prynhawn Da


Mon, 01 May 2017

Bydd Dr Elin Jones yn trafod hen draddodiadau Calan Mai, a bydd Gareth yn coginio tarten wanwynol yn y gegin. Dr Elin will discuss Mayday traditions, and Gareth will cook a spri...


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Transcript


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-Subtitles

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-Subtitles

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-Hello and welcome to Prynhawn Da.

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-We hope that you've been enjoying

-the Bank Holiday weekend.

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-This is what we have for you

-on today's programme.

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-We chat about the traditions of

-this festival with Dr Elin Jones.

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-Summer has officially started.

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-We'll have a timely song

-from the tenor, Phillip Watkins.

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-# Birds are singing in the trees #

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-Emma concentrates on products

-for our bodies.

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-We meet the musician,

-Steffan Rhys Williams...

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-..as part of our working

-from home series.

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-Stay with us over

-the next 50 minutes.

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-Welcome to Prynhawn Da.

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-We start by welcoming Gareth

-to the kitchen.

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-Thank you.

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-What do you have for us?

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-What do you have for us?

-

-I'll prepare a spring green tart.

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-This is a light, fresh tart

-for the Bank Holiday.

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-We've got a variety of green items

-ready in the studio.

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-I feel like I'm in a forest.

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-The first step

-is to turn on the hob.

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-You've managed to ignite it, Gareth.

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-I'm going to add rapeseed oil.

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-Using this oil means that it reaches

-a higher temperature for frying.

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-I'll add butter to the pan,

-for the flavour and colour.

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-The butter will prevent the oil

-from burning.

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-That's great advice.

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-Next, I'll add bacon lardons.

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-You can buy these ready-made.

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-Fry the bacon lardons

-until it browns.

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-The pan hasn't had

-much time to heat up.

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-Next, we need to prepare the pastry.

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-I'm sure you'll forgive me

-for using a ready-made pastry.

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-You've had a busy weekend.

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-I'm using shortcrust pastry

-from the fridge section.

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-Leave it at room temperature for

-about an hour, to avoid any rips...

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-..and it'll also make

-it easier to handle.

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-You can also buy it from the freezer

-and leave it out for two hours.

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-This is a simple and tasty

-recipe to make.

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-You can buy pastry with a high

-percentage of butter...

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-..which means it resembles homemade

-shortcrust pastry.

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-I've got too much pastry

-as the pack contains 500g.

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-The tin measures 13 by 4 inch tin

-and will require 300g of pastry.

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-You've measured

-that to the correct length.

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-I believe this is

-the correct length.

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-Does that measurement

-include the sides?

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-Yes, we want it to slightly larger

-than the framework.

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-How is the bacon?

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-How is the bacon?

-

-The bacon has started frying.

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-We're not in a rush!

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-Roll the pastry out on to the tin,

-using a rolling pin.

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-I'll turn the hob up.

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-The pan is taking

-its time to heat up.

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-The pastry goes in.

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-Press the pastry into place.

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-You should have an opening at the

-bottom to make it easier to release.

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-You can use the rolling pin

-to remove the excess pastry.

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-The pastry is ready for baking.

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-I'm going to use a fork to make

-small holes in the pastry...

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-..to make sure it doesn't rise

-in the heat of the oven.

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-To guarantee that you won't have

-any lumps in the pastry...

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-..scrunch up a piece

-of greaseproof paper...

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-..and place it above the pastry.

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-Add some dry rice

-over the greaseproof paper.

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-This will blind bake in the oven

-for 20 minutes...

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-..and the pastry

-should start to bake.

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-What does blind bake mean?

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-I won't be adding anything

-to the pastry.

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-I've already prepared one.

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-Here we go.

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-It's a good idea to place a baking

-tray under the tin...

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-..to guarantee that the crust

-will be crisp at the bottom.

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-At what temperature do you bake it?

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-I'd say 180 degrees Celsius

-or gas mark 4.

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-I'm going to rid of the baking tray.

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-Let's carry on with the filling.

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-You'll need a 150ml of double cream.

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-Very nice.

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-Add two eggs.

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-Add one egg yolk to the mixture.

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-You won't need any salt or pepper...

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-..as this green pesto

-has plenty of flavour.

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-It does add a great flavour.

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-And mix well.

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-There's pine nuts in the pesto.

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-There's also oil and basil.

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-The green colour

-is becoming more prominent.

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-The sauce is ready, Yvonne.

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-We can start preparing

-the courgette roses.

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-But before that, we have to rid of

-the rice and paper from the pastry.

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-You don't want to make a mess.

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-You have to take your time.

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-For the courgette roses...

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-..you need to pull a peeler

-down along the vegetable...

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-..to create thin ribbons.

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-Will you use all of the courgette?

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-No, you don't need the middle.

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-Add the rest of the pesto sauce

-to the courgette.

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-Next, we move on to creating

-the rose effect.

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-This is a great recipe to do with

-children over the Bank Holiday.

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-They look quite greasy now.

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-Place five layers

-on top of each other.

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-Turn them in to create

-a rose effect.

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-It smells different to a rose!

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-You would continue to make more.

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-You'll need around ten of the roses

-to fill the tin.

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-After rolling them,

-do you need to allow them to set?

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-No, add them straight to the tin.

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-I almost forgot to add the bacon.

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-I've worked very hard to look

-after that bacon.

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-The bacon acts like confetti

-between the courgette roses.

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-It looks wonderful.

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-Please turn the heat down.

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-Add the sauce to the tin.

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-Pour the sauce carefully

-into the tin.

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-Milk won't work,

-you have to use double cream.

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-The roses tend to bloom in the oven

-and it sets better.

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-This is ready for the oven.

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-It will go in at the

-same temperature.

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-I have one that I prepared earlier.

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-I think you could enter that

-into a flower show!

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-Let me move that for you.

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-It looks wonderful.

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-It can the centrepiece

-of the dining table for spring.

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-I'll serve this with a sauce

-made from spring onions and oil.

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-What oil are you using?

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-This is sunflower oil.

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-The sauce is ready...

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-..once I add the caper berries.

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-This is ready to serve.

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-It looks wonderful, Gareth.

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-We'll sample it later.

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-I can't wait to try it.

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-Thank you, Gareth.

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-I want to eat it all.

-Thank you.

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-After the break, Dr Elin Jones

-will discuss May Day festivities.

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-We'll also have a song from

-the singer, Philip Watkins.

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-See you in a few minutes.

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-# Rows of flowers are always smiling

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-# Oh, that summer

-would last forever #

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-Subtitles

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-Welcome back.

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-It's Bank Holiday Monday, the first

-day of May and the start of summer.

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-Dr Elin Jones is here to discuss

-the traditions linked with the day.

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-Welcome to the programme.

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-What's the history of the day

-and why do we have a day off work?

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-We enjoy ourselves and dance

-so I hope you've been dancing...

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-..and washing your face in the dew,

-Yvonne!

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-Yes, of course.

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-This was a season for growth

-and enjoyment.

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-They had prepared the land

-and the lambing season was over.

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-This was a time to relax...

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-..and celebrate the flowers

-and colours of spring.

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-Dancing and the raising of

-the Maypole as we can see here...

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-..is a centuries-old tradition

-in Wales and the whole of Europe.

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-Everyone had fun

-during the first days of May.

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-They celebrated the saints

-at the start of the summer.

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-How popular is dancing around

-the Maypole in Wales today?

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-They do it in St Fagans every year

-as we can see here...

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-..but I don't know

-how popular it is...

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-..across the whole of Europe

-these days.

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-It does happen but people

-are quite self-conscious about it.

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-There are groups of Morris dancers.

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-The Helston Furry Dance

-in Cornwall...

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-..is part of the old tradition

-of celebrating with song and dance.

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-There are also May carols.

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-They were important songs

-during Medieval times.

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-A lot of these traditions

-that were dubbed as ancient...

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-..were rediscovered or recorded

-in the 18th and 19th centuries.

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-It can be difficult

-to find that association...

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-..between these rediscoveries

-by the likes of Iolo Morganwg...

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-..and the previous era.

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-During the Protestant Reformation

-and Cromwell...

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-..when abolishing ancient customs

-was part of the Puritanical pattern.

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-These are ancient traditions.

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-The Bank Holiday is relatively new

-but the tradition is very old.

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-Yes, it goes back

-thousands of years.

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-However,

-the celebrating of this day...

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-..or using 1 May as Labour Day

-or International Workers' Day...

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-..started at the end

-of the 19th century.

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-It followed a very difficult period

-in Chicago...

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-..in 1896 and 1897.

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-The police opened fire on a crowd.

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-The crowd was protesting

-and were on strike...

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-..to gain an eight-hour work day.

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-They were fighting for this

-and being treated badly.

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-The International Socialist

-Conference chose the date of 1 May.

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-The events in Chicago and Milwaukee

-took place in early May.

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-The conference chose 1 May...

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-..as a day to commemorate

-the workers and their sacrifice.

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-This festival was adopted

-by Communist nations...

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-..especially after the revolution

-of 1987.

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-They have become a part

-of socialist countries...

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-..over the last century.

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-However, in Britain...

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-..there is no such thing

-as a festival on 1 May.

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-It's pure coincidence

-that it has happened this year.

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-In Britain, since 1978...

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-..the first Monday in May

-is a Bank Holiday.

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-It could land on 1 May,

-as is the case today.

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-It has landed on my birthday

-a few times which is nice...

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-..but it doesn't happen

-often enough!

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-We saw images of the protests

-that are held on this day.

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-They are more common in other

-countries as opposed to Wales.

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-Yes, it's those countries

-that have a pure, socialist nature.

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-This is a British Bank Holiday...

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-..because Wales doesn't have its own

-Bank Holidays.

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-We follow the British pattern

-at the moment.

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-This goes against the idea...

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-..of marking International Workers'

-Day with its socialist nature.

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-The same is true of America.

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-They celebrate their workers

-on 1 September every year.

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-It's called Labour Day.

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-This is all about Communism.

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-The memories of the Cold War...

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-..prevent us from celebrating with

-the rest of Europe and the world...

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-..on 1 May every year.

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-This socialist festival on 1 May

-has tragic beginnings.

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-It's the events

-in Chicago and Milwaukee.

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-The police opened fire on some

-legitimate, constitutional strikers.

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-However, someone in the crowd

-had thrown a bomb at the police...

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-..so the police responded.

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-This was on 6 May 1896.

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-A week later,

-there was another protest...

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-..in support

-of the eight-hour work day.

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-Once again,

-the police opened fire on the crowd.

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-Seven people were killed.

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-Some were innocent

-and nothing to do with the protest.

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-One was a man walking his dog.

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-There was a tragic reason...

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-..of choosing 1 May

-or the first week in May...

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-..as a period

-to remember the workers.

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-It wasn't about the arrival of the

-summer but remembering the losses.

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-It was also a miserable time

-for the Welsh.

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-It's interesting to note that May

-was classed as an unlucky month.

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-It was unlucky

-to get married in May.

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-In ancient times,

-May was a month of sadness.

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-It was the time of year

-when food was scarce.

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-You had eaten everything

-from the harvest...

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-..and ploughed the land

-but the new crops hadn't grown.

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-There's one anonymous poet

-from the 13th century...

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-..who refers to this time as

-"Maytime, loveliest season."

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-Summer is the prettiest time

-of the year.

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-"Loud bird-parley,

-new growth green."

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-The birds were singing

-and trees are luscious.

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-"Ploughs in furrow."

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-The ploughs are being pulled along

-by the oxen...

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-..as we see in this image.

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-"Emerald sea, land-hues dappled."

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-There's a green sea

-and multi-coloured land.

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-"When cuckoos

-call from fair tree-tops

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-"Greater grows my sorrow

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-"Stinging smoke, grief awake

-for my kinsfolk's passing."

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-There's an element of sadness...

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-..in the festivals

-to remember the workers' protests...

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-..and with the Welsh

-in terms of our ancient traditions.

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-You have the world's beauty...

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-..but the roots

-lie in the loss of loved ones.

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-It's an important message.

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-We're too ready to forget

-these things in the modern world.

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-Thank you for reminding us

-of this message.

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-It's time for a topical song.

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-A few weeks ago, the famous tenor,

-Philip Watkins...

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-..joined us to sing

-O Na Byddai'n Haf O Hyd.

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-# Oh, that summer would last forever

-a blue sky above the world

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-# The pure bright sun is shining

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-# Birds are singing in the trees

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-# Rows of flowers are always smiling

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-# Rows of flowers are always smiling

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-# Oh, that summer would last forever

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-# The pure bright sun is shining

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-# Birds are singing in the trees

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-# Rows of flowers are always smiling

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-# Oh, that summer would last

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-# That summer would last forever

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-# Oh, that summer would last forever

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-# Winter lies in an eternal cradle

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-# Nobody anticipates rough weather

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-# Nobody is in pain or fatigued

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-# Nobody complains, nobody dies

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-# Oh, that summer would last forever

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-# Oh, that summer would last forever

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-# Oh, that summer would last forever

-a never-ending day for the world

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-# Nature is perfectly dressed

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-# Life on every evergreen

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-# And I'm forever young

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-# And I'm forever young

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-# Oh, that summer would last forever

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-# Nature is perfectly dressed

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-# Life on every evergreen

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-# And I'm forever young

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-# Oh, that summer

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-# That summer

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-# Would last

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-# Forever #

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-.

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-Subtitles

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-Welcome back.

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-Next, we welcome Emma to look

-at the latest beauty products.

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-Today, you want to concentrate

-on body products.

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-What do you mean by body products?

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-The weather has started to improve

-and we're wearing less clothing.

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-The skin and body is ignored

-until this time of year.

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-I want to take a look at a few items

-that will give the body a makeover.

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-It will awaken the body

-and help the skin to shine.

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-That sounds like great advice.

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-Where do we begin?

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-Where do we begin?

-

-Let's start in the shower.

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-We're going to scrub and

-rid of all the dead skin.

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-I love using a brush like this.

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-You can use this on the body

-when the skin in dry.

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-It can be too rough for some,

-but I like the coarseness of it.

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-You tend to massage yourself

-when using a product like this.

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-I doesn't feel like a massage

-when I use it!

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-You should use it

-in circular motions.

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-It's important to use it on the side

-of your body near the thighs.

0:21:290:21:34

-A lot of people tend to ignore

-this area of skin.

0:21:350:21:38

-When we wash, we don't think

-of washing this area of the body.

0:21:390:21:43

-Everybody forgets this area.

0:21:430:21:45

-I'll have to remember that

-when I'm showering.

0:21:450:21:48

-Use a brush like this to rid

-of all the dead skin cells...

0:21:490:21:52

-..it will help the skin to be smooth

-in time for hydration.

0:21:530:21:57

-If you don't want to use a brush,

-you can use a scrub.

0:21:570:22:01

-Scrubs are great, they are soft and

-have a wonderful aroma.

0:22:010:22:05

-There are many different varieties

-available on the market.

0:22:050:22:10

-This one is quite soft.

0:22:100:22:11

-Did these used to have

-the small plastic balls inside?

0:22:120:22:16

-No, they've gone and many products

-are vegan and cruelty free.

0:22:170:22:21

-You'll find natural products

-at Body Shop and Lush...

0:22:210:22:26

-..for a reasonable price.

0:22:260:22:29

-Cocoa butter has a wonderful aroma.

0:22:290:22:32

-Cocoa butter has a wonderful aroma.

-

-We have to sample it.

0:22:320:22:34

-When I smell it,

-I feel like I'm in Jamaica.

0:22:340:22:37

-That smells great.

0:22:380:22:39

-I always feel like I'm on holiday

-when I use it.

0:22:400:22:43

-The next step is to remove

-any unwanted hair.

0:22:430:22:47

-These wax strips are from Superdrug

-and they contain Argan Oil...

0:22:480:22:52

-..which will hydrate the skin

-for a reasonable price.

0:22:520:22:58

-If you haven't used wax before,

-these are easy to use.

0:22:580:23:01

-You rub the strips in your hands

-to warm them...

0:23:020:23:05

-..before placing them on the body

-and removing against the growth.

0:23:050:23:11

-Owain knows how to use these.

0:23:110:23:14

-Owain knows how to use these.

-

-Oh yes, my legs are smooth.

0:23:140:23:16

-Many people tend to use the products

-that include Argan Oil these days.

0:23:160:23:22

-We spend a lot of money to

-have these treatments in the salons.

0:23:220:23:27

-You can buy these in store and

-do it yourself.

0:23:280:23:31

-Some areas are easier to do than

-others, but these are simple to use.

0:23:310:23:37

-We also have the Cocoa Butter

-moisturiser.

0:23:370:23:41

-My skin is quite sensitive and

-it feels great even after shaving.

0:23:410:23:45

-The moisturiser is the final step

-of the process.

0:23:460:23:50

-Would you use it on the entire body?

0:23:500:23:51

-Would you use it on the entire body?

-

-Yes.

0:23:510:23:52

-You can get moisturisers

-for different areas.

0:23:530:23:56

-Don't use this moisturiser

-on the face as it is quite thick.

0:23:560:24:00

-It could cause problems

-for those with oily skin.

0:24:000:24:04

-The face is very different

-to the body.

0:24:040:24:07

-We always forget about our feet

-when we wear boots and socks.

0:24:070:24:11

-When you want to wear sandals,

-you'll need a Pedi Pro.

0:24:110:24:15

-You switch them on and

-it looks like some kind of grater.

0:24:160:24:21

-That's the best way

-I can describe it.

0:24:210:24:25

-Do you use it on the heel?

0:24:250:24:28

-Yes and it will rid

-of any dead skin.

0:24:280:24:31

-If the feet are bad,

-then consider going to the salon.

0:24:310:24:36

-You could be there for hours.

0:24:360:24:38

-Apply some Boots Intensive

-Foot Cream after every shower.

0:24:390:24:43

-It will make a difference.

0:24:430:24:45

-The skin is softer after a shower.

0:24:460:24:48

-It will also be very dry

-as water makes the skin dry out.

0:24:490:24:53

-We've also got some Dove products.

0:24:530:24:55

-Summer Revived Holiday Skin hydrates

-the skin and contains fake tan.

0:24:560:25:02

-It isn't as extreme

-as other fake tans.

0:25:020:25:05

-This product is great for men.

0:25:050:25:07

-You have to be careful when applying

-this around the elbows and knees.

0:25:080:25:12

-These areas of the body

-are very dry.

0:25:130:25:16

-If you want to apply some fake tan,

-use the Palmers cocoa butter...

0:25:160:25:21

-..on the dry areas -

-elbows, knees and hands .

0:25:210:25:27

-It guarantees that the tan

-won't gather in these areas.

0:25:270:25:32

-You want people to believe that

-you've actually been on holiday.

0:25:330:25:37

-This product looks natural.

0:25:370:25:39

-When you apply it to the hands,

-don't put on a large amount.

0:25:390:25:43

-Apply it to the arms and

-use whatever is left for the hands.

0:25:440:25:49

-There's also a Dove oil.

0:25:490:25:53

-This is wonderful if you want a bit

-of colour or a glow on the legs.

0:25:530:25:57

-It looks wonderful in photographs.

0:25:580:26:00

-If you're attending a wedding this

-summer, this would look great.

0:26:010:26:05

-Thank you, Emma.

0:26:060:26:08

-We're summer ready.

0:26:080:26:10

-Next, we continue our series

-on working from home.

0:26:100:26:14

-Today, we venture to Carmarthen to

-the home of Steffan Rhys Williams.

0:26:140:26:19

-# I will follow you to the grave

0:26:190:26:27

-# But my cry has changed #

0:26:270:26:30

-I'm a composer, producer

-and director of music.

0:26:300:26:34

-I'll do anything I'm paid to do.

0:26:340:26:36

-Composing alone won't pay the bills.

0:26:370:26:40

-I gig and sing in a variety

-of groups.

0:26:400:26:43

-A lot of the things you hear on Cyw

-have been composed by me.

0:26:430:26:48

-# I am Rapsgaliwn,

-the best rapper of all times

0:26:480:26:52

-# Everything I say always rhymes #

0:26:530:26:56

-Music has played a major role

-in my family life.

0:26:560:27:00

-Tadcu was in the group,

-Adar y Nant...

0:27:000:27:03

-..and Dad played the mandolin

-in Tebot Piws.

0:27:040:27:07

-They always had an interest in the

-process of recording and composing.

0:27:070:27:12

-Mamgu wouldn't let them buy

-new equipment...

0:27:120:27:16

-..and they used me as a scapegoat

-to buy new things.

0:27:160:27:20

-When I get a job, I receive a call

-with a brief description.

0:27:240:27:29

-Later, I'll receive an email

-with a more detailed description.

0:27:290:27:34

-The next step is to create numerous

-ideas and develop them further.

0:27:340:27:39

-I compose and produce the entire

-track in my studio...

0:27:390:27:45

-..before sending it away

-to the television company.

0:27:450:27:50

-There's no real formula to composing

-and everyone has different ways.

0:27:500:27:55

-I receive words and play around

-with a melody for the song.

0:27:550:28:01

-From there, I build the track.

0:28:010:28:04

-I usually record the piano, before

-moving on to the drums and bass.

0:28:040:28:09

-I use the computer and

-don't record live drums here.

0:28:100:28:13

-The track keeps building.

0:28:150:28:17

-If I have to write the lyrics,

-I usually compose the melody first.

0:28:170:28:23

-There are positives and negatives

-about working from home.

0:28:260:28:31

-On a day like today, I would usually

-ask Dad if he wants to play golf...

0:28:310:28:37

-..to make the most of the weather.

0:28:370:28:40

-After putting the children to bed,

-I can compose until the early hours.

0:28:400:28:45

-As long as I reach the deadline,

-it doesn't matter when I work.

0:28:460:28:50

-It's been a great help

-with the children...

0:28:500:28:53

-..that I can be there

-to do the school run.

0:28:530:28:56

-When people come to record,

-it can be a nerve-racking process.

0:28:590:29:05

-To have this home studio, enables us

-to come in to the kitchen and chat.

0:29:050:29:11

-The process is far more relaxed than

-it would in a professional studio.

0:29:110:29:16

-I've learnt a lot of things through

-the composing process.

0:29:190:29:24

-If I reach an hour and a half

-without composing a bar...

0:29:240:29:29

-..I've learnt to leave it for

-an hour, despite the guilt.

0:29:290:29:35

-It will come to me

-much quicker after that hour.

0:29:350:29:38

-Working from home

-is fantastic for me.

0:29:410:29:44

-I can choose my hours and if the

-weather is good I can go outside...

0:29:440:29:49

-..and work later in the night.

0:29:490:29:52

-That wouldn't work for everyone,

-but it's perfect for me.

0:29:520:29:56

-# To you #

0:29:570:30:05

-I've recorded a song at Steff's

-house for Stwnsh in the past...

0:30:080:30:13

-..and the auto-tune

-was working flat out.

0:30:130:30:16

-Thanks for helping me

-in the past, Steff.

0:30:170:30:20

-It's time for a break.

0:30:200:30:21

-In the final part...

0:30:220:30:23

-..Gareth prepares a lime pie

-with a rhubarb compote.

0:30:230:30:28

-We also trek the coast of

-Pembrokeshire with Elinor Gwynn.

0:30:290:30:34

-See you in a few minutes.

0:30:340:30:36

-.

0:30:400:30:41

-Subtitles

0:30:430:30:45

-Welcome back.

0:30:490:30:50

-May is National Walking Month.

0:30:510:30:53

-And what better way to celebrate it

-than with a trek with Elinor Gwynn.

0:30:530:30:57

-A few years ago, she visited

-the Pembrokeshire coast...

0:30:580:31:01

-..and heard some surprising stories.

0:31:020:31:04

-I've enjoyed roaming new sections

-of the Carmarthenshire coastline.

0:31:130:31:18

-The Millennium Coastal Path

-in Llanelli...

0:31:180:31:21

-..Pembrey forest,

-Laugharne estuary...

0:31:210:31:24

-..Pendine and Marros sands.

0:31:240:31:27

-I've reached my favourite county,

-Pembrokeshire...

0:31:270:31:31

-..where the coastal path

-has existed for almost 45 years.

0:31:310:31:35

-I'm excited to explore this southern

-tranquil area of the county.

0:31:350:31:39

-Hello, Geraint.

0:31:460:31:47

-How are you?

0:31:470:31:49

-It's nice to meet a steward of the

-Pembrokeshire Coast National Park.

0:31:490:31:54

-This is the doorway

-to Pembrokeshire.

0:31:540:31:57

-Is this the official starting point?

0:31:570:32:00

-This is the border

-and we can see Pembrokeshire.

0:32:000:32:03

-The Pembrokeshire Coastal Path is

-older than the Welsh Coastal Path.

0:32:040:32:09

-This was opened in 1970.

0:32:090:32:12

-It took 17 years to create the path.

0:32:120:32:19

-We spoke to 180 people

-to discuss contracts for the path.

0:32:190:32:26

-The path was a new creation over

-186 miles around great landscape.

0:32:260:32:32

-From Amroth to St Dogmaels.

0:32:330:32:39

-Why don't we go and see...

0:32:390:32:44

-..what the Amroth coastline

-has to offer?

0:32:440:32:48

-The area doesn't receive

-as much attention as other areas.

0:32:520:32:59

-This area is steeped in history.

0:32:590:33:06

-The area would not exist

-without its industrial past.

0:33:060:33:13

-If you search for them...

0:33:130:33:16

-..there are many remains

-that can be seen today.

0:33:170:33:19

-Some of the remains are obvious,

-including the band of coal...

0:33:200:33:24

-..within the cliffs on the

-eastern side of the village.

0:33:240:33:28

-Other areas, such as Colby Gardens,

-originally known as Rhydlangoed...

0:33:280:33:34

-..is within walking

-distance from Amroth.

0:33:340:33:37

-These days, the remains are hidden

-below the trees and clean streams.

0:33:370:33:43

-We've walked the front of Amroth and

-we're heading towards Saundersfoot.

0:33:510:33:57

-These are the obvious remains

-of the coal industry.

0:33:580:34:02

-You'd think that this was formed

-specifically for the coastal path.

0:34:020:34:07

-However, these are the historical

-remains of the coal tramway.

0:34:070:34:13

-The tram would come from the

-small collieries in the Valleys...

0:34:130:34:18

-..and come along here

-and take the coal to Saundersfoot.

0:34:180:34:21

-It was a good quality coal.

0:34:220:34:26

-Yes, the coal was very valuable

-due to the anthracite.

0:34:260:34:32

-This path is suitable

-for all abilities.

0:34:330:34:39

-We want people of all abilities

-to use the path...

0:34:390:34:44

-..and enjoy the views.

0:34:440:34:50

-I have to mention

-the pre-historic forest seen...

0:34:500:34:56

-..following harsh weather.

0:34:560:34:58

-You can't see it today.

0:34:590:35:01

-You can walk along the beach...

0:35:010:35:06

-..and see the shape of the bark.

0:35:060:35:09

-It's fantastic to see this.

0:35:090:35:11

-It's hard to believe...

0:35:120:35:13

-..that this area

-was covered in open plains...

0:35:140:35:19

-..thousands of years ago.

0:35:190:35:21

-It's completely different to

-what tourists witness today.

0:35:210:35:26

-Things are constantly changing.

0:35:260:35:28

-That's one of the aspects

-we love about the coast.

0:35:280:35:32

-I hope that has inspired you

-to go for a walk this month.

0:35:370:35:41

-We're back in the kitchen

-with Gareth.

0:35:410:35:43

-This tart from earlier is delicious.

0:35:440:35:47

-It's vanished!

0:35:470:35:49

-I've devoured it!

0:35:490:35:52

-You're making a pudding

-that's just as delicious now.

0:35:520:35:57

-We continue with a green,

-fresh, spring-like theme.

0:35:570:36:01

-I'm making a lime tart

-with a rhubarb compote.

0:36:010:36:05

-You mentioned during the break

-that rhubarb is now in season.

0:36:050:36:10

-Yes, the ones in your garden

-have grown and started to wake up!

0:36:100:36:16

-There are three egg yolks

-in this bowl.

0:36:160:36:19

-Give them a whirl

-until it's more creamy and light.

0:36:190:36:23

-Bubbles are starting

-to form on the surface.

0:36:230:36:27

-Whisk this for about four minutes.

0:36:270:36:32

-Once it's been whisked...

0:36:320:36:34

-..add the zest of two limes.

0:36:340:36:40

-Don't mash them too much as you

-want to see the zest in the tart.

0:36:410:36:45

-It adds colour to it.

0:36:450:36:47

-So, this looks fine.

0:36:470:36:50

-Now for the next ingredient.

0:36:500:36:52

-This is like Marmite,

-so you either love or hate it.

0:36:520:36:56

-It's condensed milk.

0:36:560:37:01

-People would use this more

-in the olden days.

0:37:020:37:05

-My great aunt used it.

0:37:050:37:07

-It fell out of fashion.

0:37:070:37:08

-It fell out of fashion.

-

-It's an old-fashioned ingredient.

0:37:080:37:12

-They also served sandwiches

-filled with condensed milk.

0:37:120:37:16

-A little too sweet I think!

0:37:160:37:18

-This mixture doesn't need all of

-the tin yet so just use half of it.

0:37:180:37:23

-We'll be brave and add the rest now.

0:37:230:37:25

-You can use any brand.

0:37:250:37:27

-You can use the brand with

-the name of a flower on the tin.

0:37:280:37:31

-You've brought in

-some green-coloured plates.

0:37:310:37:36

-You don't have to serve them on

-or buy green plates.

0:37:360:37:40

-But I do like your set.

0:37:400:37:42

-You don't need to add sugar...

0:37:430:37:46

-..as the milk is sweet enough.

0:37:470:37:49

-I've got the juice

-of three limes here.

0:37:490:37:55

-You've also used the zest.

0:37:550:37:58

-I've used the zest

-and juice of the limes.

0:37:580:38:01

-I've got a great tip for you.

0:38:020:38:04

-To draw out more juice

-of any citrus fruit...

0:38:040:38:07

-..be it a lemon, lime,

-grapefruit or orange...

0:38:070:38:10

-..gently warm it in the microwave.

0:38:100:38:14

-How long for?

0:38:140:38:16

-No more than 20 seconds and you

-must pierce a hole in the fruit.

0:38:160:38:20

-They tend to explode

-in the microwave.

0:38:200:38:23

-Pour the lime juice into the bowl.

0:38:230:38:25

-By the power of magic...

0:38:250:38:28

-..the lemon juice

-will thicken the custard.

0:38:280:38:31

-You can see this taking place now.

0:38:310:38:35

-This is ready for the filling.

0:38:350:38:37

-It's splashing everywhere, Gareth.

0:38:370:38:40

-Let's move on to the pastry.

0:38:400:38:42

-Place some greaseproof paper

-on a tray.

0:38:420:38:46

-You don't want a tray

-with a loose base.

0:38:460:38:49

-It needs to be a closed base.

0:38:500:38:51

-Why is that?

0:38:520:38:53

-It stops it from

-dripping through the base.

0:38:530:38:56

-The mixture

-can seep through the tin.

0:38:560:38:59

-For the pastry,

-I've got some digestive biscuits.

0:39:000:39:05

-Any variety will do.

0:39:050:39:09

-You can also use crumbs from

-bottom of the biscuit barrel.

0:39:090:39:14

-The biscuits are mashed.

0:39:140:39:16

-Add butter to a saucepan.

0:39:160:39:18

-You need about 4oz of butter.

0:39:180:39:20

-In it goes to melt.

0:39:200:39:23

-Lovely.

0:39:230:39:24

-Cut it up.

0:39:250:39:26

-I'll switch the hob on for you.

0:39:260:39:28

-You're mashing the biscuits now.

0:39:280:39:31

-You want the texture to be fine.

0:39:330:39:36

-The mashed biscuits

-will be easier to spread out.

0:39:360:39:39

-To add more flavour and texture...

0:39:400:39:42

-..I've got some breakfast cereal.

0:39:420:39:47

-It's healthy and packed with fibre.

0:39:490:39:51

-It's starting to melt here.

0:39:510:39:53

-It's nice to have a variation.

0:39:550:39:57

-Don't mash the cereal

-with the biscuits.

0:39:570:40:00

-They're easier to handle

-when mashed separately.

0:40:000:40:04

-Let's take a look at the butter.

0:40:040:40:06

-It's starting to melt.

0:40:070:40:08

-Is it starting to melt?

0:40:080:40:10

-That's fine.

0:40:110:40:13

-Let's start mixing it.

0:40:130:40:15

-Let's change the spoon.

0:40:150:40:18

-A little bit more.

0:40:180:40:20

-We want it to be more sticky.

0:40:200:40:23

-I can prepare part of it now

-but you would add all of the butter.

0:40:230:40:28

-We're igniting the hob again.

0:40:280:40:30

-What's happening here?

0:40:300:40:33

-The butter is overflowing.

0:40:330:40:35

-Press the mixture down on the base.

0:40:350:40:39

-Bake it for 20 minutes.

0:40:400:40:43

-I've got one that I made earlier.

0:40:430:40:46

-You've got a minute left, Gareth.

0:40:460:40:49

-It comes out perfectly.

0:40:490:40:51

-Lovely.

0:40:520:40:53

-Pour the filling into the centre.

0:40:530:40:56

-Place it back in the oven

-for about 30 minutes...

0:40:580:41:01

-..until the custard sets.

0:41:010:41:03

-Let's prepare the rhubarb compote.

0:41:030:41:07

-I'll slice

-the rhubarb into the bowl.

0:41:070:41:12

-You've got 20 seconds to do this.

0:41:120:41:14

-Simply slice the rhubarb.

0:41:140:41:16

-Add some ginger.

0:41:170:41:19

-Include some sugar...

0:41:190:41:20

-..along with a splash of water.

0:41:210:41:23

-After baking it for 30 minutes,

-it should look like this.

0:41:230:41:27

-The recipe is on our website.

0:41:270:41:29

-You can also email us.

0:41:300:41:32

-Thanks for you company.

0:41:320:41:34

-We're going to enjoy eating this.

0:41:340:41:36

-Until tomorrow, goodbye.

0:41:360:41:38

-Ta-ta.

0:41:380:41:40

-Very nice.

0:41:400:41:42

-.

0:41:590:41:59

Bydd Dr Elin Jones yn trafod hen draddodiadau Calan Mai, a bydd Gareth yn coginio tarten wanwynol yn y gegin. Dr Elin will discuss Mayday traditions, and Gareth will cook a spring tart.


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