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0:00:20 > 0:00:24- Hello and welcome to Llanelli for - your first Prynhawn Da of the week.
0:00:24 > 0:00:29- It's great to be back - after a week's break.
0:00:29 > 0:00:35- In a moment, Catrin Gerallt reviews - the headlines from the newspapers.
0:00:35 > 0:00:40- As expected Saturday night's attack - in London dominates the front pages.
0:00:41 > 0:00:46- Yes, it was a horrific event that - has left many feeling terrified.
0:00:48 > 0:00:53- Many people have been killed - or injured.
0:00:53 > 0:00:57- Some seven have been killed.
0:00:57 > 0:01:00- It's the third attack - in three months.
0:01:00 > 0:01:05- We'll hear more about it shortly but - this is what else we've got for you.
0:01:05 > 0:01:09- Dan rustles up a healthy bruschetta - and tasty scones.
0:01:09 > 0:01:12- We reflect on the Bridgend Taff-Ely - Urdd Eisteddfod.
0:01:12 > 0:01:16- It was a busy week for our guests, - but they look fresh-faced today.
0:01:16 > 0:01:21- Marion takes a look at some beauty - products with natural ingredients.
0:01:21 > 0:01:26- It isn't gardening weather but Ieuan - is planting sweetcorn and rosemary.
0:01:28 > 0:01:34- Stay tuned to Yvonne and myself for - the next 50 minutes on Prynhawn Da.
0:01:40 > 0:01:45- First, Catrin Gerallt joins us - for our newspaper review.
0:01:46 > 0:01:49- Welcome to the programme.
0:01:49 > 0:01:50- Thank you.
0:01:55 > 0:01:59- We start with the horrendous - terrorist attack in London.
0:01:59 > 0:02:03- The story is changing - from minute to minute.
0:02:03 > 0:02:07- The headlines - are constantly changing.
0:02:15 > 0:02:21- Everyone has heard of the attacks - on London Bridge...
0:02:26 > 0:02:31- ..followed by another attack - in the heart of London.
0:02:31 > 0:02:35- A Welshman called Gareth...
0:02:41 > 0:02:46- ..has spoken about his experiences - in London on Saturday night.
0:02:49 > 0:02:54- He hid in the toilets - for over an hour.
0:03:06 > 0:03:11- Can you imagine that happening?
0:03:14 > 0:03:20- He heard the armed police - calling him out of the toilets.
0:03:20 > 0:03:23- It's terrifying.
0:03:27 > 0:03:33- I'm sure many have been - pscyhologically scared...
0:03:33 > 0:03:38- ..by this event.
0:03:38 > 0:03:43- What's the latest?
0:03:43 > 0:03:47- Do we know any more?
0:03:47 > 0:03:53- Three people have been killed.
0:03:53 > 0:03:57- The Internet is full of stories.
0:03:57 > 0:04:01- There are the stories - of the general public...
0:04:01 > 0:04:04- ..fighting for their own lives.
0:04:13 > 0:04:18- The terrorists are yet to be named.
0:04:19 > 0:04:24- People have been arrested - in East London.
0:04:24 > 0:04:29- The focus is on - the network of people...
0:04:29 > 0:04:35- ..who are supporting the attackers.
0:04:36 > 0:04:41- They don't want to release - the names...
0:04:43 > 0:04:48- ..because it could hamper - the police investigation.
0:04:50 > 0:04:55- It's important - to respect the police.
0:05:00 > 0:05:04- They arrived within eight minutes - of the first call.
0:05:05 > 0:05:09- Some 50 bullets were fired to stop - these attackers.
0:05:09 > 0:05:11- It's terrible.
0:05:15 > 0:05:19- I can't believe - that amount of bullets.
0:05:23 > 0:05:28- These people were wearing vests.
0:05:28 > 0:05:33- The police should be praised - for their work.
0:05:36 > 0:05:41- It's the third attack - in three months.
0:05:44 > 0:05:48- Some 18 attacks have been stopped...
0:05:53 > 0:05:59- ..and some 500 people - are being investigated.
0:06:09 > 0:06:15- The police has 20,000 people - on their watch-lists.
0:06:18 > 0:06:24- It's important for us - to look after each other.
0:06:25 > 0:06:28- The police cannot do everything!
0:06:34 > 0:06:39- It was a successful weekend - in Cardiff.
0:06:42 > 0:06:47- This has been forgotten - after the attacks in London.
0:06:49 > 0:06:54- Cardiff was full of armed police.
0:06:55 > 0:07:01- The police were there - for all to see.
0:07:02 > 0:07:07- They were not there - to terrify people.
0:07:10 > 0:07:15- Ffred Ffransis has spoken out about - the presence of the armed police.
0:07:16 > 0:07:21- He didn't like the thought of - the armed police being present...
0:07:22 > 0:07:26- ..at the Maes - of the Urdd Eisteddfod.
0:07:31 > 0:07:36- There's no avoiding - this week's General Election.
0:07:36 > 0:07:40- On Thursday, the people of Wales - and the whole of the UK...
0:07:41 > 0:07:46- ..will take to the booths - to cast their votes.
0:07:47 > 0:07:52- The attacks have overshadowed - the General Election.
0:07:53 > 0:07:57- Theresa May - has ripped into Jeremy Corbyn...
0:07:57 > 0:08:03- ..over his refusal to defend - the UK with Trident missiles.
0:08:11 > 0:08:16- Theresa May is also criticizing - Jeremy Corbyn's campaign...
0:08:18 > 0:08:22- ..about his shoot to kill policy.
0:08:33 > 0:08:38- Corbyn has criticized May - for the cuts in the police.
0:08:43 > 0:08:48- There's a lot of tooing - and froing between them.
0:08:50 > 0:08:55- We cannot predict - what is going to happen.
0:09:00 > 0:09:04- The Sunday Times - has raised the question...
0:09:04 > 0:09:10- ..about the number of young voters - who have registered to vote.
0:09:10 > 0:09:15- Some three million have registered - to vote in the General Election.
0:09:15 > 0:09:18- The young people are expected - to vote for Labour.
0:09:19 > 0:09:21- Only time will tell!
0:09:21 > 0:09:23- After the break...
0:09:24 > 0:09:29- ..Dan makes a mackerel bruschetta - with a tomato and pine nut relish.
0:09:29 > 0:09:33- We also look back at the Bridgend - Taff-Ely Urdd National Eisteddfod.
0:09:33 > 0:09:35- Join us in a few minutes.
0:09:36 > 0:09:37- .
0:09:40 > 0:09:40- Subtitles
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0:09:49 > 0:09:51- We're in the kitchen with Dan.
0:09:52 > 0:09:55- How are you, Dan?
0:09:55 > 0:10:00- I'm great, thanks.
0:10:00 > 0:10:06- I had a good weekend.
0:10:07 > 0:10:11- I'm a bit tired!
0:10:11 > 0:10:15- I like your apron!
0:10:15 > 0:10:17- What are you making for us?
0:10:18 > 0:10:22- A mackerel bruschetta with tomato - and pine nut relish is on the menu.
0:10:22 > 0:10:26- This is a healthy recipe.
0:10:26 > 0:10:30- It's light and easy to prepare.
0:10:30 > 0:10:33- Ask the fishmonger - to prepare the fish for you.
0:10:34 > 0:10:37- We'll prepare the bruschetta...
0:10:45 > 0:10:49- ..with some sour dough.
0:10:49 > 0:10:55- I like eating mackerel - from West Wales.
0:10:56 > 0:11:02- Scatter olive oil - over the bread and fry it.
0:11:06 > 0:11:11- I've removed the bones - from the mackerel fillets.
0:11:12 > 0:11:16- The fishmonger will do it for you.
0:11:16 > 0:11:22- Place it skin side down in the pan.
0:11:25 > 0:11:29- I haven't seasoned it yet.
0:11:32 > 0:11:37- Serve it with a fresh salsa.
0:11:40 > 0:11:44- It's made from red onion.
0:11:51 > 0:11:55- It's a lighter flavour - than white onions.
0:11:55 > 0:12:00- Red onions are nicer in salads.
0:12:02 > 0:12:07- Quarter or half - some cherry tomatoes.
0:12:07 > 0:12:11- Turn up the heat under the bread.
0:12:12 > 0:12:15- You're toasting the bread.
0:12:28 > 0:12:33- I've toasted some pine nuts - in the oven for about five minutes.
0:12:39 > 0:12:43- What about the skin of the fish?
0:12:43 > 0:12:49- I like to get the skin crispy...
0:12:49 > 0:12:54- ..as I prefer to eat it that way.
0:12:56 > 0:13:01- Season the skin of the mackerel.
0:13:07 > 0:13:11- Add a touch of lemon juice - and fresh parsley to the salsa.
0:13:11 > 0:13:15- You need plenty of olive oil.
0:13:19 > 0:13:24- You can use any bread - for this bruschetta.
0:13:26 > 0:13:31- Any sort of bread is great for this.
0:13:31 > 0:13:37- Let's get back to the salsa.
0:13:37 > 0:13:42- Spoon it onto the toast.
0:13:42 > 0:13:47- You present it really well.
0:13:49 > 0:13:54- Finish this with some soft cheese.
0:14:05 > 0:14:10- Squeeze some lemon over the top - of the cheese.
0:14:11 > 0:14:14- That looks like a main meal.
0:14:14 > 0:14:17- Finish it with some olive oil.
0:14:17 > 0:14:19- Owain can't wait to dive in!
0:14:19 > 0:14:21- Thank you, Dan.
0:14:22 > 0:14:25- Can I have a fork?
0:14:25 > 0:14:28- Go for it, Owain.
0:14:28 > 0:14:30- I like mackerel on toast.
0:14:30 > 0:14:34- I enjoy a mackerel pate too.
0:14:34 > 0:14:37- Mmmm!
0:14:38 > 0:14:40- That's delicious.
0:14:44 > 0:14:49- Dan returns later - to prepare some scones.
0:14:52 > 0:14:58- Have you experienced something - We want to hear your story.
0:15:00 > 0:15:04- We always enjoy hearing your stories - and welcoming you to the studio.
0:15:04 > 0:15:09- This time, we want your interesting - stories about a change of lifestyle.
0:15:09 > 0:15:14- Has something happened - to change the course of your life?
0:15:14 > 0:15:19- Did it turn your world upside down - and change your life?
0:15:19 > 0:15:23- It could be a change of job, - an unforgettable holiday...
0:15:23 > 0:15:28- ..starting a new business - or something more dramatic.
0:15:28 > 0:15:32- Contact us by emailing - prynhawnda@tinopolis.com
0:15:32 > 0:15:38- Call us on 01554 880 880.
0:15:38 > 0:15:42- You can also contact us - through our Facebook page.
0:15:43 > 0:15:47- Make sure you contact us.
0:15:48 > 0:15:53- Having welcomed - about 90,000 visitors...
0:15:53 > 0:15:57- ..the Bridgend Taff-Ely Urdd - Eisteddfod finished yesterday.
0:15:57 > 0:16:00- Our next guests worked tirelessly - during the week.
0:16:01 > 0:16:06- We welcome Elin Mannion - and Jordan Morgan-Hughes.
0:16:06 > 0:16:12- How did you enjoy - the Urdd Eisteddfod?
0:16:14 > 0:16:17- Have you had a chance to relax?
0:16:21 > 0:16:25- My feet haven't touched - the ground yet.
0:16:25 > 0:16:30- We're still in the hype - of the Eisteddfod.
0:16:30 > 0:16:35- It was great to welcome - so many people to the area.
0:16:37 > 0:16:40- What was your role - at the Urdd Eisteddfod, Elin?
0:16:40 > 0:16:46- I was the vice chairperson - of the executive committee...
0:16:47 > 0:16:52- ..for the Bridgend Taff-Ely - Urdd National Eisteddfod.
0:16:53 > 0:16:58- I worked with Gavin Ashcroft - and many others.
0:16:58 > 0:17:03- The catchment area was huge.
0:17:06 > 0:17:09- The name for the Eisteddfod - was very long!
0:17:09 > 0:17:14- I got to meet a lot of people.
0:17:14 > 0:17:18- You're from the area, Jordan.
0:17:18 > 0:17:24- You work for the Urdd.
0:17:24 > 0:17:28- Yes, that's right.
0:17:34 > 0:17:39- My parents sent my sister and I - to have a Welsh language education.
0:17:40 > 0:17:45- I'm the first in four generations - of my family...
0:17:45 > 0:17:50- ..to have a Welsh language eduction.
0:18:00 > 0:18:04- There are more Welsh speakers - in the area.
0:18:04 > 0:18:09- About 50% of the children - in the area...
0:18:09 > 0:18:13- ..don't have a - Welsh language education.
0:18:13 > 0:18:17- It's been great to get them - involved in the Urdd Eisteddfod.
0:18:17 > 0:18:21- I lost my mother - when I was in Year 11.
0:18:24 > 0:18:30- I was pushed into - the Urdd activities...
0:18:30 > 0:18:34- ..to help me through my grief.
0:18:40 > 0:18:45- I don't know where I'd be - if it wasn't for them!
0:18:45 > 0:18:50- What's the next step for the area?
0:18:52 > 0:18:57- The work of the Urdd doesn't stop.
0:19:00 > 0:19:06- I've got 250 children going to - the camp at Llangrannog next week.
0:19:07 > 0:19:12- We wanted this Urdd Eisteddfod - to be for Welsh learners.
0:19:17 > 0:19:22- The challenge is to ensure that - we maintain our Welsh learners.
0:19:28 > 0:19:33- We wanted to show that - the Urdd is for many people.
0:19:35 > 0:19:40- What were your highlights from - the week of the Urdd Eisteddfod?
0:19:40 > 0:19:43- This year's winner of the Chair - at the Urdd Eisteddfod...
0:19:44 > 0:19:48- ..was Gwynfor Dafydd - from Tonyrefail.
0:19:48 > 0:19:52- Gwynfor Dafydd - won the Urdd Eisteddfod Chair...
0:19:52 > 0:19:56- ..for the second consecutive year.
0:19:59 > 0:20:03- The musical, Bracchi, was great.
0:20:03 > 0:20:09- My son was one of the 250 children - in the production.
0:20:10 > 0:20:14- It's a great experience - for young people.
0:20:14 > 0:20:17- They'll remember it for ever.
0:20:25 > 0:20:30- They have given up - many afternoons to rehearse.
0:20:39 > 0:20:44- I'm grateful to all - the people involved.
0:20:44 > 0:20:49- There was a first on the Maes too!
0:20:49 > 0:20:53- Yes, there were snakes on the Maes.
0:20:53 > 0:20:57- I didn't like it at all!
0:21:03 > 0:21:07- There was plenty on the Maes.
0:21:08 > 0:21:13- Mistar Urdd - had his own village too.
0:21:14 > 0:21:19- Yes, there was a lot of things - for people of all ages.
0:21:24 > 0:21:26- You almost broke a record.
0:21:27 > 0:21:30- We broke a record on Tuesday, - Wednesday and Thursday.
0:21:30 > 0:21:33- It was great.
0:21:33 > 0:21:35- We're delighted.
0:21:41 > 0:21:45- We hope to have 5,000 members - by August.
0:21:54 > 0:21:58- People spoke about - safety on the Maes.
0:21:58 > 0:22:04- People responded to it.
0:22:04 > 0:22:09- The armed police were very friendly.
0:22:09 > 0:22:12- As a mother, - I was glad to see them there.
0:22:12 > 0:22:15- We didn't feel under threat.
0:22:21 > 0:22:23- We knew that they were there - to protect us.
0:22:24 > 0:22:25- Thank you for joining us.
0:22:25 > 0:22:29- That's it from us for now, but - there's plenty still to come today.
0:22:29 > 0:22:32- We'll see you after the break.
0:22:32 > 0:22:33- .
0:22:36 > 0:22:36- Subtitles
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0:22:42 > 0:22:44- Welcome back to Prynhawn Da.
0:22:45 > 0:22:51- In a moment, we step into the garden - with our green-fingered guru, Ieuan.
0:22:51 > 0:22:54- And Dan bakes some scones for us.
0:23:00 > 0:23:05- Marion Fenner joins us - in the beauty corner.
0:23:08 > 0:23:09- Thank you.
0:23:11 > 0:23:17- Today, we focus on the importance - of natural beauty products.
0:23:27 > 0:23:32- We start with royal jelly.
0:23:32 > 0:23:36- It contains honey.
0:23:40 > 0:23:44- They feed it to the queen bee.
0:23:49 > 0:23:55- It helps to nourish our skin.
0:23:55 > 0:24:00- It's also suitable for vegetarians.
0:24:07 > 0:24:11- You have to use it - within six months.
0:24:11 > 0:24:15- Use it day and night.
0:24:15 > 0:24:20- It's wonderful for dry skin.
0:24:34 > 0:24:40- Liz Earle's facial tonic - is great for freshness.
0:24:41 > 0:24:43- It contains cucumber.
0:24:43 > 0:24:48- It's also got a lovely fragrance.
0:24:53 > 0:24:57- Many women smell products - before buying.
0:24:57 > 0:25:02- These are all organic.
0:25:05 > 0:25:09- Are they more expensive?
0:25:10 > 0:25:12- I haven't noticed.
0:25:13 > 0:25:16- It's all about a matter of taste.
0:25:16 > 0:25:22- Some people don't like products - full of chemicals.
0:25:22 > 0:25:24- Our next item in interesting!
0:25:27 > 0:25:29- Our next item is interesting!
0:25:30 > 0:25:32- It's snail gel!
0:25:41 > 0:25:46- There's collagen and elastin - in the snail gel.
0:25:50 > 0:25:55- It helps keep the skin - looking young and plump.
0:25:59 > 0:26:02- The shell of the snail breaks.
0:26:16 > 0:26:22- The snail gel - helps create a new shell.
0:26:24 > 0:26:26- There's also a face mask.
0:26:28 > 0:26:33- There's also an eye gel - with no parabins.
0:26:33 > 0:26:36- It's totally pure.
0:26:46 > 0:26:52- It helps with dark circles - We move to Garnier.
0:26:52 > 0:26:56- It contains green tea leaves.
0:26:59 > 0:27:03- You can make a cuppa - at the same time!
0:27:12 > 0:27:17- It reduces sheen but adds moisture.
0:27:25 > 0:27:31- The Botanics product - contains rosehip.
0:27:31 > 0:27:34- The cloth opens the pores.
0:27:44 > 0:27:47- Warm water helps to open the pores.
0:27:48 > 0:27:53- Wash with warm water - followed by cold water.
0:27:53 > 0:27:57- Mix the egg white - with some mayonnaise.
0:27:57 > 0:28:01- Give it a good mix.
0:28:01 > 0:28:03- That's the way!
0:28:16 > 0:28:21- Next, add the cotton bud - to the mixture.
0:28:22 > 0:28:27- The egg white - tightens the skin around the eyes.
0:28:29 > 0:28:34- The mayonnaise also adds moisture - to the skin.
0:28:35 > 0:28:41- You can apply it during the day.
0:28:41 > 0:28:47- It tightens the wrinkles.
0:28:47 > 0:28:52- Mix coffee with some olive oil.
0:28:53 > 0:28:55- It's like an exfoliator.
0:28:56 > 0:29:02- It helps get rid of dead skin.
0:29:03 > 0:29:07- There's also cucumber and avocado - for face masks.
0:29:07 > 0:29:12- It certainly isn't gardening weather - but let's pretend that it is!
0:29:13 > 0:29:18- Today, Ieuan plants some sweetcorn - and prunes his rosemary.
0:29:21 > 0:29:24- Sweetcorn is one of the best things - to freeze.
0:29:25 > 0:29:29- It remains sweet for months - in the freezer...
0:29:29 > 0:29:34- ..but nothing beats fresh fruit - and vegetables from the garden...
0:29:35 > 0:29:41- ..so it's important to grow produce - that can be harvested at intervals.
0:29:41 > 0:29:46- In terms of sweetcorn, I sow seeds - early and more at a later date.
0:29:48 > 0:29:52- These were sewn in April in pots - of compost and kept indoors...
0:29:53 > 0:29:57- ..and transferred outdoors - in the second week of May...
0:29:58 > 0:30:03- ..and covered in cloches to protect - them from low temperatures and wind.
0:30:07 > 0:30:10- These will be ready to eat - in August.
0:30:10 > 0:30:15- I'm ready to sow the second crop
0:30:17 > 0:30:21- That's two crops to bridge - the period of harvesting.
0:30:22 > 0:30:27- The temperatures are warm enough - to sow directly into the soil.
0:30:28 > 0:30:33- Sow two or three seeds in a cluster - with 16 inches between each cluster.
0:30:34 > 0:30:39- Focus on the strongest seedling - after they have germinated.
0:30:40 > 0:30:46- You'll notice that I'm sowing in a - block as opposed to a straight line.
0:30:46 > 0:30:51- of the flowers at a later date.
0:30:52 > 0:30:57- Pollen from sweetcorn is distributed - by the wind and not insects.
0:30:59 > 0:31:05- Rosemary can grow to shrubs - that are four-foot-long and tall...
0:31:08 > 0:31:12- ..with stems that are leggy - and mainly bare.
0:31:16 > 0:31:22- It's fine if you want a large shrub - with an array of flowers...
0:31:25 > 0:31:30- ..but not if you want young, - fresh leaves for cooking purposes.
0:31:31 > 0:31:34- You'll notice that these are old - and yellow.
0:31:35 > 0:31:38- Remove the top two inches - of each stem.
0:31:38 > 0:31:44- This forces the plant to grow - branches giving a fuller shrub...
0:31:44 > 0:31:49- ..with plenty of green, - perfumed leaves to use in cooking.
0:31:50 > 0:31:55- The best time for pruning is in - late spring after it's flowered...
0:31:55 > 0:32:00- ..but any time until late July - ensures it flowers next year.
0:32:00 > 0:32:05- This shrub has grown too much - and is covering the path...
0:32:05 > 0:32:11- ..so I'll need to be severe whilst - avoiding any of the mature wood.
0:32:15 > 0:32:20- When severe pruning is needed, - it needs to be done over time.
0:32:21 > 0:32:25- I'll prune them back - by a third of their length...
0:32:26 > 0:32:31- ..and wait two or three months - for the shrub to recover...
0:32:31 > 0:32:35- ..before pruning - the same amount again.
0:32:36 > 0:32:40- You can prune rosemary any time - in the spring or summer...
0:32:41 > 0:32:45- ..up to six weeks - before the first frost of autumn.
0:32:46 > 0:32:51- Pruning after that encourages - young, tender shoots to grow...
0:32:51 > 0:32:55- ..strong by the harsh winter.
0:32:56 > 0:32:58- It's looking better already!
0:33:03 > 0:33:09- Thanks to Ieuan for his advice.
0:33:09 > 0:33:13- After the break, we close with Dan - rustling up some scones.
0:33:22 > 0:33:25- Let's hope there's plenty of jam - and cream!
0:33:26 > 0:33:28- Join us in a few minutes.
0:33:29 > 0:33:30- .
0:33:35 > 0:33:35- Subtitles
0:33:35 > 0:33:37- Subtitles- - Subtitles
0:33:41 > 0:33:43- Welcome back.
0:33:44 > 0:33:49- We close today's programme - in the kitchen with Dan.
0:33:51 > 0:33:56- The next recipe is for some scones.
0:33:56 > 0:34:01- They're delicious served - with a strawberry and mint jam.
0:34:06 > 0:34:11- I've got the sugar for the jam.
0:34:13 > 0:34:17- It's jam sugar.
0:34:23 > 0:34:29- Add sugar and fruit to a pan.
0:34:36 > 0:34:39- You want the same amount of sugar - as fruit.
0:34:39 > 0:34:41- Slice the fruit roughly.
0:34:43 > 0:34:45- Slice the fruit roughly.
0:34:46 > 0:34:50- I like the chunkiness.
0:34:51 > 0:34:56- This is different to normal jam - as I add some mint.
0:34:56 > 0:35:00- Leave for an hour to reduce.
0:35:07 > 0:35:12- Place on a low heat for an hour.
0:35:17 > 0:35:21- Stir it occasionally.
0:35:24 > 0:35:28- Check that it's set before serving.
0:35:33 > 0:35:35- Let's move to the scones.
0:35:38 > 0:35:43- I've got some self raising flour - and baking powder.
0:35:49 > 0:35:54- Add some butter to the mixture - and 150ml of milk.
0:36:02 > 0:36:06- Add the milk gradually - into the mixture.
0:36:06 > 0:36:10- Stir it slowly.
0:36:14 > 0:36:20- I can see you enjoying some scones - with your afternoon tea!
0:36:23 > 0:36:26- Stir it all together.
0:36:36 > 0:36:42- You should leave it to rest - for about 15 minutes.
0:36:57 > 0:37:00- Don't overwork the dough - as it will become tough.
0:37:00 > 0:37:04- Roll the dough and press it down.
0:37:07 > 0:37:11- Repeat this a few times.
0:37:15 > 0:37:19- This mixture will make seven scones.
0:37:29 > 0:37:34- Don't twist the cutter in the dough.
0:37:39 > 0:37:44- They won't rise in the oven - if you twist it.
0:37:48 > 0:37:50- Press the dough down.
0:38:00 > 0:38:04- You can repeat the procedure - to make more scones.
0:38:05 > 0:38:10- Sprinkle with some flour - to stop it from sticking.
0:38:11 > 0:38:16- The contents of the saucepan - is bubbling away.
0:38:17 > 0:38:21- Place the scones on a baking tray.
0:38:37 > 0:38:39- You don't have to use - an egg wash.
0:38:47 > 0:38:52- You can get that - with a sprinkle of flour.
0:38:54 > 0:38:58- with a sprinkle of flour.
0:39:06 > 0:39:08- Bake at gas mark 4.
0:39:25 > 0:39:28- Pick the scones up and check the
0:39:29 > 0:39:32- Serve them with some jam and cream.
0:39:32 > 0:39:35- I prefer jam first.
0:39:36 > 0:39:41- I like to serve my jam - before the cream.
0:39:42 > 0:39:46- We are being spoilt today!
0:39:54 > 0:39:59- I love a scone with jam and cream!
0:39:59 > 0:40:04- How do you prefer your scone?
0:40:04 > 0:40:10- I prefer to have cream - and then jam on top.
0:40:11 > 0:40:13- Did you have a good week?
0:40:15 > 0:40:18- It was nice to have a break - last week.
0:40:19 > 0:40:24- I was holidaying in Pembrokeshire.
0:40:24 > 0:40:29- What delights have you got for us - on tonight's Heno?
0:40:30 > 0:40:33- We're joined in the studio - by Casia Wiliam...
0:40:34 > 0:40:38- ..who is the new Welsh Poet - Laureate.
0:40:39 > 0:40:43- Bronwen Lewis joins us - and performs for us in the studio.
0:40:44 > 0:40:48- Bronwen chats about the release - of her new CD.
0:40:53 > 0:40:57- Representatives of the - National Farmers' Union of Wales...
0:40:57 > 0:41:01- ..tell us about their search for the - 2017 Wales Woman Farmer of the Year.
0:41:01 > 0:41:03- The closing date is in a few weeks.
0:41:04 > 0:41:06- June is National Camping Month.
0:41:08 > 0:41:12- It isn't the best weather - to go camping at the moment.
0:41:13 > 0:41:16- Gerallt enjoys a touch of luxury - whilst out camping.
0:41:17 > 0:41:19- Let's sample the scones.
0:41:20 > 0:41:23- Join us for tomorrow's Prynhawn Da - at 2.00pm.
0:41:23 > 0:41:27- Anni Llyn discusses - the new Harry Potter books.
0:41:28 > 0:41:34- Trystan Davies has First Aid advice - and tips to stay safe this summer.
0:41:34 > 0:41:39- Hanes Cymru a'r Mor follows - the news and weather on S4C.
0:41:59 > 0:42:00- .