Mon, 05 Jun 2017 Prynhawn Da


Mon, 05 Jun 2017

Byddwn yn coginio pryd ysgafn hafaidd yn y gegin, ac yn taro golwg yn ol ar wythnos Eisteddfod yr Urdd. We'll be creating a light summery meal in the kitchen.


Similar Content

Browse content similar to Mon, 05 Jun 2017. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

-Subtitles

0:00:000:00:00

-Subtitles

-

-Subtitles

0:00:000:00:02

-Hello and welcome to Llanelli for

-your first Prynhawn Da of the week.

0:00:200:00:24

-It's great to be back

-after a week's break.

0:00:240:00:29

-In a moment, Catrin Gerallt reviews

-the headlines from the newspapers.

0:00:290:00:35

-As expected Saturday night's attack

-in London dominates the front pages.

0:00:350:00:40

-Yes, it was a horrific event that

-has left many feeling terrified.

0:00:410:00:46

-Many people have been killed

-or injured.

0:00:480:00:53

-Some seven have been killed.

0:00:530:00:57

-It's the third attack

-in three months.

0:00:570:01:00

-We'll hear more about it shortly but

-this is what else we've got for you.

0:01:000:01:05

-Dan rustles up a healthy bruschetta

-and tasty scones.

0:01:050:01:09

-We reflect on the Bridgend Taff-Ely

-Urdd Eisteddfod.

0:01:090:01:12

-It was a busy week for our guests,

-but they look fresh-faced today.

0:01:120:01:16

-Marion takes a look at some beauty

-products with natural ingredients.

0:01:160:01:21

-It isn't gardening weather but Ieuan

-is planting sweetcorn and rosemary.

0:01:210:01:26

-Stay tuned to Yvonne and myself for

-the next 50 minutes on Prynhawn Da.

0:01:280:01:34

-First, Catrin Gerallt joins us

-for our newspaper review.

0:01:400:01:45

-Welcome to the programme.

0:01:460:01:49

-Thank you.

0:01:490:01:50

-We start with the horrendous

-terrorist attack in London.

0:01:550:01:59

-The story is changing

-from minute to minute.

0:01:590:02:03

-The headlines

-are constantly changing.

0:02:030:02:07

-Everyone has heard of the attacks

-on London Bridge...

0:02:150:02:21

-..followed by another attack

-in the heart of London.

0:02:260:02:31

-A Welshman called Gareth...

0:02:310:02:35

-..has spoken about his experiences

-in London on Saturday night.

0:02:410:02:46

-He hid in the toilets

-for over an hour.

0:02:490:02:54

-Can you imagine that happening?

0:03:060:03:11

-He heard the armed police

-calling him out of the toilets.

0:03:140:03:20

-It's terrifying.

0:03:200:03:23

-I'm sure many have been

-pscyhologically scared...

0:03:270:03:33

-..by this event.

0:03:330:03:38

-What's the latest?

0:03:380:03:43

-Do we know any more?

0:03:430:03:47

-Three people have been killed.

0:03:470:03:53

-The Internet is full of stories.

0:03:530:03:57

-There are the stories

-of the general public...

0:03:570:04:01

-..fighting for their own lives.

0:04:010:04:04

-The terrorists are yet to be named.

0:04:130:04:18

-People have been arrested

-in East London.

0:04:190:04:24

-The focus is on

-the network of people...

0:04:240:04:29

-..who are supporting the attackers.

0:04:290:04:35

-They don't want to release

-the names...

0:04:360:04:41

-..because it could hamper

-the police investigation.

0:04:430:04:48

-It's important

-to respect the police.

0:04:500:04:55

-They arrived within eight minutes

-of the first call.

0:05:000:05:04

-Some 50 bullets were fired to stop

-these attackers.

0:05:050:05:09

-It's terrible.

0:05:090:05:11

-I can't believe

-that amount of bullets.

0:05:150:05:19

-These people were wearing vests.

0:05:230:05:28

-The police should be praised

-for their work.

0:05:280:05:33

-It's the third attack

-in three months.

0:05:360:05:41

-Some 18 attacks have been stopped...

0:05:440:05:48

-..and some 500 people

-are being investigated.

0:05:530:05:59

-The police has 20,000 people

-on their watch-lists.

0:06:090:06:15

-It's important for us

-to look after each other.

0:06:180:06:24

-The police cannot do everything!

0:06:250:06:28

-It was a successful weekend

-in Cardiff.

0:06:340:06:39

-This has been forgotten

-after the attacks in London.

0:06:420:06:47

-Cardiff was full of armed police.

0:06:490:06:54

-The police were there

-for all to see.

0:06:550:07:01

-They were not there

-to terrify people.

0:07:020:07:07

-Ffred Ffransis has spoken out about

-the presence of the armed police.

0:07:100:07:15

-He didn't like the thought of

-the armed police being present...

0:07:160:07:21

-..at the Maes

-of the Urdd Eisteddfod.

0:07:220:07:26

-There's no avoiding

-this week's General Election.

0:07:310:07:36

-On Thursday, the people of Wales

-and the whole of the UK...

0:07:360:07:40

-..will take to the booths

-to cast their votes.

0:07:410:07:46

-The attacks have overshadowed

-the General Election.

0:07:470:07:52

-Theresa May

-has ripped into Jeremy Corbyn...

0:07:530:07:57

-..over his refusal to defend

-the UK with Trident missiles.

0:07:570:08:03

-Theresa May is also criticizing

-Jeremy Corbyn's campaign...

0:08:110:08:16

-..about his shoot to kill policy.

0:08:180:08:22

-Corbyn has criticized May

-for the cuts in the police.

0:08:330:08:38

-There's a lot of tooing

-and froing between them.

0:08:430:08:48

-We cannot predict

-what is going to happen.

0:08:500:08:55

-The Sunday Times

-has raised the question...

0:09:000:09:04

-..about the number of young voters

-who have registered to vote.

0:09:040:09:10

-Some three million have registered

-to vote in the General Election.

0:09:100:09:15

-The young people are expected

-to vote for Labour.

0:09:150:09:18

-Only time will tell!

0:09:190:09:21

-After the break...

0:09:210:09:23

-..Dan makes a mackerel bruschetta

-with a tomato and pine nut relish.

0:09:240:09:29

-We also look back at the Bridgend

-Taff-Ely Urdd National Eisteddfod.

0:09:290:09:33

-Join us in a few minutes.

0:09:330:09:35

-.

0:09:360:09:37

-Subtitles

0:09:400:09:40

-Subtitles

-

-Subtitles

0:09:400:09:42

-We're in the kitchen with Dan.

0:09:490:09:51

-How are you, Dan?

0:09:520:09:55

-I'm great, thanks.

0:09:550:10:00

-I had a good weekend.

0:10:000:10:06

-I'm a bit tired!

0:10:070:10:11

-I like your apron!

0:10:110:10:15

-What are you making for us?

0:10:150:10:17

-A mackerel bruschetta with tomato

-and pine nut relish is on the menu.

0:10:180:10:22

-This is a healthy recipe.

0:10:220:10:26

-It's light and easy to prepare.

0:10:260:10:30

-Ask the fishmonger

-to prepare the fish for you.

0:10:300:10:33

-We'll prepare the bruschetta...

0:10:340:10:37

-..with some sour dough.

0:10:450:10:49

-I like eating mackerel

-from West Wales.

0:10:490:10:55

-Scatter olive oil

-over the bread and fry it.

0:10:560:11:02

-I've removed the bones

-from the mackerel fillets.

0:11:060:11:11

-The fishmonger will do it for you.

0:11:120:11:16

-Place it skin side down in the pan.

0:11:160:11:22

-I haven't seasoned it yet.

0:11:250:11:29

-Serve it with a fresh salsa.

0:11:320:11:37

-It's made from red onion.

0:11:400:11:44

-It's a lighter flavour

-than white onions.

0:11:510:11:55

-Red onions are nicer in salads.

0:11:550:12:00

-Quarter or half

-some cherry tomatoes.

0:12:020:12:07

-Turn up the heat under the bread.

0:12:070:12:11

-You're toasting the bread.

0:12:120:12:15

-I've toasted some pine nuts

-in the oven for about five minutes.

0:12:280:12:33

-What about the skin of the fish?

0:12:390:12:43

-I like to get the skin crispy...

0:12:430:12:49

-..as I prefer to eat it that way.

0:12:490:12:54

-Season the skin of the mackerel.

0:12:560:13:01

-Add a touch of lemon juice

-and fresh parsley to the salsa.

0:13:070:13:11

-You need plenty of olive oil.

0:13:110:13:15

-You can use any bread

-for this bruschetta.

0:13:190:13:24

-Any sort of bread is great for this.

0:13:260:13:31

-Let's get back to the salsa.

0:13:310:13:37

-Spoon it onto the toast.

0:13:370:13:42

-You present it really well.

0:13:420:13:47

-Finish this with some soft cheese.

0:13:490:13:54

-Squeeze some lemon over the top

-of the cheese.

0:14:050:14:10

-That looks like a main meal.

0:14:110:14:14

-Finish it with some olive oil.

0:14:140:14:17

-Owain can't wait to dive in!

0:14:170:14:19

-Thank you, Dan.

0:14:190:14:21

-Can I have a fork?

0:14:220:14:25

-Go for it, Owain.

0:14:250:14:28

-I like mackerel on toast.

0:14:280:14:30

-I enjoy a mackerel pate too.

0:14:300:14:34

-Mmmm!

0:14:340:14:37

-That's delicious.

0:14:380:14:40

-Dan returns later

-to prepare some scones.

0:14:440:14:49

-Have you experienced something

-We want to hear your story.

0:14:520:14:58

-We always enjoy hearing your stories

-and welcoming you to the studio.

0:15:000:15:04

-This time, we want your interesting

-stories about a change of lifestyle.

0:15:040:15:09

-Has something happened

-to change the course of your life?

0:15:090:15:14

-Did it turn your world upside down

-and change your life?

0:15:140:15:19

-It could be a change of job,

-an unforgettable holiday...

0:15:190:15:23

-..starting a new business

-or something more dramatic.

0:15:230:15:28

-Contact us by emailing

-[email protected]

0:15:280:15:32

-Call us on 01554 880 880.

0:15:320:15:38

-You can also contact us

-through our Facebook page.

0:15:380:15:42

-Make sure you contact us.

0:15:430:15:47

-Having welcomed

-about 90,000 visitors...

0:15:480:15:53

-..the Bridgend Taff-Ely Urdd

-Eisteddfod finished yesterday.

0:15:530:15:57

-Our next guests worked tirelessly

-during the week.

0:15:570:16:00

-We welcome Elin Mannion

-and Jordan Morgan-Hughes.

0:16:010:16:06

-How did you enjoy

-the Urdd Eisteddfod?

0:16:060:16:12

-Have you had a chance to relax?

0:16:140:16:17

-My feet haven't touched

-the ground yet.

0:16:210:16:25

-We're still in the hype

-of the Eisteddfod.

0:16:250:16:30

-It was great to welcome

-so many people to the area.

0:16:300:16:35

-What was your role

-at the Urdd Eisteddfod, Elin?

0:16:370:16:40

-I was the vice chairperson

-of the executive committee...

0:16:400:16:46

-..for the Bridgend Taff-Ely

-Urdd National Eisteddfod.

0:16:470:16:52

-I worked with Gavin Ashcroft

-and many others.

0:16:530:16:58

-The catchment area was huge.

0:16:580:17:03

-The name for the Eisteddfod

-was very long!

0:17:060:17:09

-I got to meet a lot of people.

0:17:090:17:14

-You're from the area, Jordan.

0:17:140:17:18

-You work for the Urdd.

0:17:180:17:24

-Yes, that's right.

0:17:240:17:28

-My parents sent my sister and I

-to have a Welsh language education.

0:17:340:17:39

-I'm the first in four generations

-of my family...

0:17:400:17:45

-..to have a Welsh language eduction.

0:17:450:17:50

-There are more Welsh speakers

-in the area.

0:18:000:18:04

-About 50% of the children

-in the area...

0:18:040:18:09

-..don't have a

-Welsh language education.

0:18:090:18:13

-It's been great to get them

-involved in the Urdd Eisteddfod.

0:18:130:18:17

-I lost my mother

-when I was in Year 11.

0:18:170:18:21

-I was pushed into

-the Urdd activities...

0:18:240:18:30

-..to help me through my grief.

0:18:300:18:34

-I don't know where I'd be

-if it wasn't for them!

0:18:400:18:45

-What's the next step for the area?

0:18:450:18:50

-The work of the Urdd doesn't stop.

0:18:520:18:57

-I've got 250 children going to

-the camp at Llangrannog next week.

0:19:000:19:06

-We wanted this Urdd Eisteddfod

-to be for Welsh learners.

0:19:070:19:12

-The challenge is to ensure that

-we maintain our Welsh learners.

0:19:170:19:22

-We wanted to show that

-the Urdd is for many people.

0:19:280:19:33

-What were your highlights from

-the week of the Urdd Eisteddfod?

0:19:350:19:40

-This year's winner of the Chair

-at the Urdd Eisteddfod...

0:19:400:19:43

-..was Gwynfor Dafydd

-from Tonyrefail.

0:19:440:19:48

-Gwynfor Dafydd

-won the Urdd Eisteddfod Chair...

0:19:480:19:52

-..for the second consecutive year.

0:19:520:19:56

-The musical, Bracchi, was great.

0:19:590:20:03

-My son was one of the 250 children

-in the production.

0:20:030:20:09

-It's a great experience

-for young people.

0:20:100:20:14

-They'll remember it for ever.

0:20:140:20:17

-They have given up

-many afternoons to rehearse.

0:20:250:20:30

-I'm grateful to all

-the people involved.

0:20:390:20:44

-There was a first on the Maes too!

0:20:440:20:49

-Yes, there were snakes on the Maes.

0:20:490:20:53

-I didn't like it at all!

0:20:530:20:57

-There was plenty on the Maes.

0:21:030:21:07

-Mistar Urdd

-had his own village too.

0:21:080:21:13

-Yes, there was a lot of things

-for people of all ages.

0:21:140:21:19

-You almost broke a record.

0:21:240:21:26

-We broke a record on Tuesday,

-Wednesday and Thursday.

0:21:270:21:30

-It was great.

0:21:300:21:33

-We're delighted.

0:21:330:21:35

-We hope to have 5,000 members

-by August.

0:21:410:21:45

-People spoke about

-safety on the Maes.

0:21:540:21:58

-People responded to it.

0:21:580:22:04

-The armed police were very friendly.

0:22:040:22:09

-As a mother,

-I was glad to see them there.

0:22:090:22:12

-We didn't feel under threat.

0:22:120:22:15

-We knew that they were there

-to protect us.

0:22:210:22:23

-Thank you for joining us.

0:22:240:22:25

-That's it from us for now, but

-there's plenty still to come today.

0:22:250:22:29

-We'll see you after the break.

0:22:290:22:32

-.

0:22:320:22:33

-Subtitles

0:22:360:22:36

-Subtitles

-

-Subtitles

0:22:360:22:38

-Welcome back to Prynhawn Da.

0:22:420:22:44

-In a moment, we step into the garden

-with our green-fingered guru, Ieuan.

0:22:450:22:51

-And Dan bakes some scones for us.

0:22:510:22:54

-Marion Fenner joins us

-in the beauty corner.

0:23:000:23:05

-Thank you.

0:23:080:23:09

-Today, we focus on the importance

-of natural beauty products.

0:23:110:23:17

-We start with royal jelly.

0:23:270:23:32

-It contains honey.

0:23:320:23:36

-They feed it to the queen bee.

0:23:400:23:44

-It helps to nourish our skin.

0:23:490:23:55

-It's also suitable for vegetarians.

0:23:550:24:00

-You have to use it

-within six months.

0:24:070:24:11

-Use it day and night.

0:24:110:24:15

-It's wonderful for dry skin.

0:24:150:24:20

-Liz Earle's facial tonic

-is great for freshness.

0:24:340:24:40

-It contains cucumber.

0:24:410:24:43

-It's also got a lovely fragrance.

0:24:430:24:48

-Many women smell products

-before buying.

0:24:530:24:57

-These are all organic.

0:24:570:25:02

-Are they more expensive?

0:25:050:25:09

-I haven't noticed.

0:25:100:25:12

-It's all about a matter of taste.

0:25:130:25:16

-Some people don't like products

-full of chemicals.

0:25:160:25:22

-Our next item in interesting!

0:25:220:25:24

-Our next item is interesting!

0:25:270:25:29

-It's snail gel!

0:25:300:25:32

-There's collagen and elastin

-in the snail gel.

0:25:410:25:46

-It helps keep the skin

-looking young and plump.

0:25:500:25:55

-The shell of the snail breaks.

0:25:590:26:02

-The snail gel

-helps create a new shell.

0:26:160:26:22

-There's also a face mask.

0:26:240:26:26

-There's also an eye gel

-with no parabins.

0:26:280:26:33

-It's totally pure.

0:26:330:26:36

-It helps with dark circles

-We move to Garnier.

0:26:460:26:52

-It contains green tea leaves.

0:26:520:26:56

-You can make a cuppa

-at the same time!

0:26:590:27:03

-It reduces sheen but adds moisture.

0:27:120:27:17

-The Botanics product

-contains rosehip.

0:27:250:27:31

-The cloth opens the pores.

0:27:310:27:34

-Warm water helps to open the pores.

0:27:440:27:47

-Wash with warm water

-followed by cold water.

0:27:480:27:53

-Mix the egg white

-with some mayonnaise.

0:27:530:27:57

-Give it a good mix.

0:27:570:28:01

-That's the way!

0:28:010:28:03

-Next, add the cotton bud

-to the mixture.

0:28:160:28:21

-The egg white

-tightens the skin around the eyes.

0:28:220:28:27

-The mayonnaise also adds moisture

-to the skin.

0:28:290:28:34

-You can apply it during the day.

0:28:350:28:41

-It tightens the wrinkles.

0:28:410:28:47

-Mix coffee with some olive oil.

0:28:470:28:52

-It's like an exfoliator.

0:28:530:28:55

-It helps get rid of dead skin.

0:28:560:29:02

-There's also cucumber and avocado

-for face masks.

0:29:030:29:07

-It certainly isn't gardening weather

-but let's pretend that it is!

0:29:070:29:12

-Today, Ieuan plants some sweetcorn

-and prunes his rosemary.

0:29:130:29:18

-Sweetcorn is one of the best things

-to freeze.

0:29:210:29:24

-It remains sweet for months

-in the freezer...

0:29:250:29:29

-..but nothing beats fresh fruit

-and vegetables from the garden...

0:29:290:29:34

-..so it's important to grow produce

-that can be harvested at intervals.

0:29:350:29:41

-In terms of sweetcorn, I sow seeds

-early and more at a later date.

0:29:410:29:46

-These were sewn in April in pots

-of compost and kept indoors...

0:29:480:29:52

-..and transferred outdoors

-in the second week of May...

0:29:530:29:57

-..and covered in cloches to protect

-them from low temperatures and wind.

0:29:580:30:03

-These will be ready to eat

-in August.

0:30:070:30:10

-I'm ready to sow the second crop

0:30:100:30:15

-That's two crops to bridge

-the period of harvesting.

0:30:170:30:21

-The temperatures are warm enough

-to sow directly into the soil.

0:30:220:30:27

-Sow two or three seeds in a cluster

-with 16 inches between each cluster.

0:30:280:30:33

-Focus on the strongest seedling

-after they have germinated.

0:30:340:30:39

-You'll notice that I'm sowing in a

-block as opposed to a straight line.

0:30:400:30:46

-of the flowers at a later date.

0:30:460:30:51

-Pollen from sweetcorn is distributed

-by the wind and not insects.

0:30:520:30:57

-Rosemary can grow to shrubs

-that are four-foot-long and tall...

0:30:590:31:05

-..with stems that are leggy

-and mainly bare.

0:31:080:31:12

-It's fine if you want a large shrub

-with an array of flowers...

0:31:160:31:22

-..but not if you want young,

-fresh leaves for cooking purposes.

0:31:250:31:30

-You'll notice that these are old

-and yellow.

0:31:310:31:34

-Remove the top two inches

-of each stem.

0:31:350:31:38

-This forces the plant to grow

-branches giving a fuller shrub...

0:31:380:31:44

-..with plenty of green,

-perfumed leaves to use in cooking.

0:31:440:31:49

-The best time for pruning is in

-late spring after it's flowered...

0:31:500:31:55

-..but any time until late July

-ensures it flowers next year.

0:31:550:32:00

-This shrub has grown too much

-and is covering the path...

0:32:000:32:05

-..so I'll need to be severe whilst

-avoiding any of the mature wood.

0:32:050:32:11

-When severe pruning is needed,

-it needs to be done over time.

0:32:150:32:20

-I'll prune them back

-by a third of their length...

0:32:210:32:25

-..and wait two or three months

-for the shrub to recover...

0:32:260:32:31

-..before pruning

-the same amount again.

0:32:310:32:35

-You can prune rosemary any time

-in the spring or summer...

0:32:360:32:40

-..up to six weeks

-before the first frost of autumn.

0:32:410:32:45

-Pruning after that encourages

-young, tender shoots to grow...

0:32:460:32:51

-..strong by the harsh winter.

0:32:510:32:55

-It's looking better already!

0:32:560:32:58

-Thanks to Ieuan for his advice.

0:33:030:33:09

-After the break, we close with Dan

-rustling up some scones.

0:33:090:33:13

-Let's hope there's plenty of jam

-and cream!

0:33:220:33:25

-Join us in a few minutes.

0:33:260:33:28

-.

0:33:290:33:30

-Subtitles

0:33:350:33:35

-Subtitles

-

-Subtitles

0:33:350:33:37

-Welcome back.

0:33:410:33:43

-We close today's programme

-in the kitchen with Dan.

0:33:440:33:49

-The next recipe is for some scones.

0:33:510:33:56

-They're delicious served

-with a strawberry and mint jam.

0:33:560:34:01

-I've got the sugar for the jam.

0:34:060:34:11

-It's jam sugar.

0:34:130:34:17

-Add sugar and fruit to a pan.

0:34:230:34:29

-You want the same amount of sugar

-as fruit.

0:34:360:34:39

-Slice the fruit roughly.

0:34:390:34:41

-Slice the fruit roughly.

0:34:430:34:45

-I like the chunkiness.

0:34:460:34:50

-This is different to normal jam

-as I add some mint.

0:34:510:34:56

-Leave for an hour to reduce.

0:34:560:35:00

-Place on a low heat for an hour.

0:35:070:35:12

-Stir it occasionally.

0:35:170:35:21

-Check that it's set before serving.

0:35:240:35:28

-Let's move to the scones.

0:35:330:35:35

-I've got some self raising flour

-and baking powder.

0:35:380:35:43

-Add some butter to the mixture

-and 150ml of milk.

0:35:490:35:54

-Add the milk gradually

-into the mixture.

0:36:020:36:06

-Stir it slowly.

0:36:060:36:10

-I can see you enjoying some scones

-with your afternoon tea!

0:36:140:36:20

-Stir it all together.

0:36:230:36:26

-You should leave it to rest

-for about 15 minutes.

0:36:360:36:42

-Don't overwork the dough

-as it will become tough.

0:36:570:37:00

-Roll the dough and press it down.

0:37:000:37:04

-Repeat this a few times.

0:37:070:37:11

-This mixture will make seven scones.

0:37:150:37:19

-Don't twist the cutter in the dough.

0:37:290:37:34

-They won't rise in the oven

-if you twist it.

0:37:390:37:44

-Press the dough down.

0:37:480:37:50

-You can repeat the procedure

-to make more scones.

0:38:000:38:04

-Sprinkle with some flour

-to stop it from sticking.

0:38:050:38:10

-The contents of the saucepan

-is bubbling away.

0:38:110:38:16

-Place the scones on a baking tray.

0:38:170:38:21

-You don't have to use

-an egg wash.

0:38:370:38:39

-You can get that

-with a sprinkle of flour.

0:38:470:38:52

-with a sprinkle of flour.

0:38:540:38:58

-Bake at gas mark 4.

0:39:060:39:08

-Pick the scones up and check the

0:39:250:39:28

-Serve them with some jam and cream.

0:39:290:39:32

-I prefer jam first.

0:39:320:39:35

-I like to serve my jam

-before the cream.

0:39:360:39:41

-We are being spoilt today!

0:39:420:39:46

-I love a scone with jam and cream!

0:39:540:39:59

-How do you prefer your scone?

0:39:590:40:04

-I prefer to have cream

-and then jam on top.

0:40:040:40:10

-Did you have a good week?

0:40:110:40:13

-It was nice to have a break

-last week.

0:40:150:40:18

-I was holidaying in Pembrokeshire.

0:40:190:40:24

-What delights have you got for us

-on tonight's Heno?

0:40:240:40:29

-We're joined in the studio

-by Casia Wiliam...

0:40:300:40:33

-..who is the new Welsh Poet

-Laureate.

0:40:340:40:38

-Bronwen Lewis joins us

-and performs for us in the studio.

0:40:390:40:43

-Bronwen chats about the release

-of her new CD.

0:40:440:40:48

-Representatives of the

-National Farmers' Union of Wales...

0:40:530:40:57

-..tell us about their search for the

-2017 Wales Woman Farmer of the Year.

0:40:570:41:01

-The closing date is in a few weeks.

0:41:010:41:03

-June is National Camping Month.

0:41:040:41:06

-It isn't the best weather

-to go camping at the moment.

0:41:080:41:12

-Gerallt enjoys a touch of luxury

-whilst out camping.

0:41:130:41:16

-Let's sample the scones.

0:41:170:41:19

-Join us for tomorrow's Prynhawn Da

-at 2.00pm.

0:41:200:41:23

-Anni Llyn discusses

-the new Harry Potter books.

0:41:230:41:27

-Trystan Davies has First Aid advice

-and tips to stay safe this summer.

0:41:280:41:34

-Hanes Cymru a'r Mor follows

-the news and weather on S4C.

0:41:340:41:39

-.

0:41:590:42:00

Byddwn yn coginio pryd ysgafn hafaidd yn y gegin, ac yn taro golwg yn ol ar wythnos Eisteddfod yr Urdd. We'll be creating a light summery meal in the kitchen.


Download Subtitles

SRT

ASS