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0:00:19 > 0:00:22- Hello and welcome to Prynhawn Da - on Bank Holiday Monday.
0:00:23 > 0:00:26- We hope you've had a great weekend.
0:00:26 > 0:00:30- We've got plenty in store for you - as well as Catrin in the kitchen.
0:00:31 > 0:00:31- How are you?
0:00:31 > 0:00:32- How are you?- - I'm great, thanks.
0:00:32 > 0:00:37- I'm making a lamb tagine - followed by a delicious dessert.
0:00:37 > 0:00:39- We've also got this for you.
0:00:39 > 0:00:44- Angharad Pearce Jones visits - a new exhibition at Oriel Myrddin...
0:00:44 > 0:00:47- ..called Angels of Washing Lines.
0:00:48 > 0:00:50- We associate hats with Easter.
0:00:50 > 0:00:54- Angela Skym joins us - with her special collection.
0:00:54 > 0:00:59- Emma Jenkins also guides us through - the latest spring make-up palettes.
0:00:59 > 0:01:05- Elinor Gwynn enjoys a stroll around - Kenfig sand dunes near Port Talbot.
0:01:05 > 0:01:08- An interesting history - lies beneath the sand.
0:01:08 > 0:01:11- Stay tuned to both of us - for the next 50 minutes.
0:01:12 > 0:01:14- Welcome to Prynhawn Da.
0:01:18 > 0:01:22- We start in the kitchen - with a lamb tagine.
0:01:22 > 0:01:24- What exactly is a tagine?
0:01:24 > 0:01:27- A tagine is a North African dish.
0:01:27 > 0:01:31- It's named after the pot - it is traditionally cooked in.
0:01:31 > 0:01:36- We haven't got the pot here - but it's shaped like a cone.
0:01:36 > 0:01:41- But you can use an oven casserole - dish with a lid as an alternative.
0:01:42 > 0:01:44- It's like an upside-down - witch's hat.
0:01:44 > 0:01:47- They come in pretty colours too.
0:01:47 > 0:01:50- I'll start with the lamb - that has been frying.
0:01:50 > 0:01:54- It's 400g shoulder of lamb.
0:01:54 > 0:01:58- We need to cook it for a long time - for it to become nice and tender.
0:01:59 > 0:02:01- And it's got a lovely flavour.
0:02:01 > 0:02:05- And it's got a lovely flavour.- - It's spring lamb of course.
0:02:05 > 0:02:08- To the pot...
0:02:08 > 0:02:13- ..we add two whole sliced onions.
0:02:14 > 0:02:19- If you can, slice them thinly - and add two cloves of garlic.
0:02:19 > 0:02:23- Garlic and lamb meat - compliment each other.
0:02:24 > 0:02:26- This is packed with flavour.
0:02:26 > 0:02:31- You can also make this dish - using a slow cooker.
0:02:32 > 0:02:33- It saves you some time too.
0:02:34 > 0:02:36- This is like a casserole.
0:02:36 > 0:02:38- This is like a casserole.- - Yes, a mixed casserole.
0:02:38 > 0:02:43- Lamb or chicken are - traditionally used for this dish.
0:02:43 > 0:02:48- A mixture of vegetables - and dried fruit are added.
0:02:48 > 0:02:53- It's a colourful medley - with red pepper among it all.
0:02:53 > 0:02:58- Throw in the onions and garlic - along with one red pepper.
0:02:59 > 0:03:01- The pepper sweetens the dish.
0:03:01 > 0:03:04- Slice and add the pepper.
0:03:04 > 0:03:08- It's the type of food - which is warm and rich...
0:03:08 > 0:03:11- ..and can be eaten - at any time of the year.
0:03:12 > 0:03:13- Yes, you're right.
0:03:14 > 0:03:19- It's also boasts summery flavours - with the addition of red peppers.
0:03:20 > 0:03:25- You can prepare the dish beforehand - and is great to eat on the weekend.
0:03:25 > 0:03:27- Allow it to cook for a few minutes.
0:03:27 > 0:03:30- Once it's cooked, - we'll add the spices.
0:03:31 > 0:03:35- It's the variety of spices - that certainly make this dish.
0:03:35 > 0:03:38- Use a quarter of - a teaspoon of cinnamon.
0:03:38 > 0:03:43- Then pour in two teaspoons - of grounded coriander leaves.
0:03:44 > 0:03:48- Add three teaspoons of cumin.
0:03:48 > 0:03:51- Follow this with - a teaspoon of dried ginger.
0:03:51 > 0:03:53- It's quite spicy.
0:03:53 > 0:03:56- It's quite spicy.- - It's got a lovely African flavour.
0:03:56 > 0:03:59- Reduce the spices - as they can be quite sour.
0:03:59 > 0:04:03- The red pepper will help with this.
0:04:03 > 0:04:05- We've also got some dried prunes.
0:04:05 > 0:04:09- I've got 120 grams of - sliced and pitted prunes.
0:04:09 > 0:04:12- You can buy them pitted.
0:04:12 > 0:04:15- You can buy them pitted.- - Yes, you can buy them prepared.
0:04:16 > 0:04:18- You just have to slice them.
0:04:19 > 0:04:22- That will blend in - to make a lovely sauce.
0:04:22 > 0:04:27- The lamb goes back into the pot.
0:04:27 > 0:04:29- Give it a good stir.
0:04:30 > 0:04:34- We need some tinned tomatoes.
0:04:35 > 0:04:36- Pour in one tin of tomatoes.
0:04:37 > 0:04:38- Are those chopped?
0:04:38 > 0:04:39- Are those chopped?- - Yes.
0:04:39 > 0:04:42- Give it a good stir.
0:04:42 > 0:04:48- Then, pour 300ml of stock - into the pot.
0:04:48 > 0:04:49- What stock is it?
0:04:49 > 0:04:51- What stock is it?- - Chicken stock.
0:04:51 > 0:04:54- You can also use a vegetable stock.
0:04:55 > 0:05:00- Bring it to the boil - and cover it with a lid.
0:05:00 > 0:05:06- Cook it in the oven for an hour - at 160C or gas mark 3.
0:05:06 > 0:05:09- It depends on the cut of the meat.
0:05:09 > 0:05:13- You can leave it in the oven - for an extra 30 minutes.
0:05:13 > 0:05:16- You want the meat to be tender.
0:05:16 > 0:05:21- If you're throwing a party, - you can prepare a large batch of it.
0:05:21 > 0:05:25- Do you cook the meat longer - if the pot is larger in size?
0:05:25 > 0:05:27- Yes, it needs extra time...
0:05:27 > 0:05:30- ..especially if the pot is full.
0:05:30 > 0:05:33- Cook it for 60 to 90 minutes - in the oven.
0:05:34 > 0:05:40- Remove the tagine from oven - and serve with some cous cous...
0:05:40 > 0:05:43- ..flavoured with - coriander and almonds.
0:05:44 > 0:05:48- Is it traditionally - served with cous cous?
0:05:48 > 0:05:51- They serve it with - cous cous in Morocco.
0:05:51 > 0:05:54- But you can serve it - with rice and even pasta.
0:05:54 > 0:06:02- Add 30 grams of ground almonds - to the cous cous.
0:06:03 > 0:06:06- The cous cous - has been left to swell.
0:06:06 > 0:06:13- You can even serve the tagine - with some mashed potato.
0:06:13 > 0:06:16- You can also have it - with a baked potato.
0:06:17 > 0:06:22- Ensure that you give it - plenty of cooking time.
0:06:22 > 0:06:26- The meat has to melt in your mouth.
0:06:26 > 0:06:29- That plate is big enough for you, - Owain.
0:06:30 > 0:06:33- Top it off with some almonds - and fresh coriander.
0:06:33 > 0:06:37- This is a lovely meal for you.
0:06:37 > 0:06:41- Let's share it - before everybody else eats it.
0:06:42 > 0:06:43- Dive in, Sian.
0:06:44 > 0:06:45- It's spicy so be careful.
0:06:46 > 0:06:48- I don't want it to... mmm!
0:06:48 > 0:06:49- That's nice.
0:06:49 > 0:06:51- Mmm!
0:06:51 > 0:06:54- It's different to a casserole.
0:06:54 > 0:06:56- It's different to a casserole.- - Yes, it is.
0:06:57 > 0:07:01- It's the spices that - add the African element.
0:07:01 > 0:07:05- I wouldn't think of - adding almonds to any dish.
0:07:06 > 0:07:10- It makes a different - to the flavour and texture.
0:07:10 > 0:07:12- What are you making later?
0:07:12 > 0:07:16- What are you making later?- - A pudding with hot-cross buns.
0:07:17 > 0:07:20- Lovely. We look forward to it.
0:07:20 > 0:07:22- Thank you.
0:07:22 > 0:07:24- We enter the art world next.
0:07:24 > 0:07:28- Angharad Pearce Jones - visits a unique exhibition...
0:07:28 > 0:07:32- ..at Oriel Myrddin Gallery - called Angels of Washing Lines.
0:07:39 > 0:07:42- David Jones is an artist - who refers to himself...
0:07:42 > 0:07:44- ..as the world's oldest child.
0:07:45 > 0:07:47- His work is full of happiness.
0:07:47 > 0:07:51- It's wondrous, dreamy, surreal...
0:07:51 > 0:07:54- ..colourful and remarkable.
0:07:55 > 0:07:59- David Jones - was born in Birkenhead in 1939.
0:07:59 > 0:08:05- But as a teenager he attended - Anglesey's Ysgol David Hughes.
0:08:05 > 0:08:08- He knew from the onset - that art was his forte.
0:08:08 > 0:08:13- He works as a graphic artist, - book and poster designer...
0:08:14 > 0:08:20- ..and has lectured at colleges such - as Central St Martins in London.
0:08:20 > 0:08:26- Although his style is playful, - he has a keen and experienced eye.
0:08:26 > 0:08:29- This is evident in his - books of skilled sketches.
0:08:30 > 0:08:35- In addition to art, - he's a soprano saxophone player.
0:08:35 > 0:08:39- I'm strongly believe that - melodies permeate his work.
0:08:39 > 0:08:42- This installation has a great story.
0:08:42 > 0:08:46- A young David asked his grandmother - what happens when you die...
0:08:47 > 0:08:48- ..and where do you go?
0:08:48 > 0:08:52- As she explained that angels - were in the stars above...
0:08:53 > 0:08:58- ..he looked up and gazed at - the washing on the line...
0:08:58 > 0:09:03- ..and he spotted angels, - stars and various creatures.
0:09:04 > 0:09:08- You can't live on Anglesey - without spotting the seagulls.
0:09:08 > 0:09:13- David Jones' collection of noisy, - threatening birds...
0:09:14 > 0:09:17- ..is a perfect representation.
0:09:17 > 0:09:19- These are lino prints.
0:09:19 > 0:09:23- You can't be too intricate - when cutting into them.
0:09:24 > 0:09:28- They suit the subject - and convey the artist's dreams.
0:09:28 > 0:09:32- I notice an immediate link - between these markings...
0:09:32 > 0:09:36- ..and the markings - on his three-dimensional work.
0:09:36 > 0:09:41- His style of using a paint brush - and patterns on the 3D work...
0:09:42 > 0:09:45- ..derive directly from the prints.
0:09:51 > 0:09:55- As someone who also works - with three dimensional art...
0:09:55 > 0:09:58- ..I find this installation - very interesting...
0:09:59 > 0:10:02- ..as David examines the journey - between 2D and 3D.
0:10:02 > 0:10:05- His mainly works in 2D - but in his statues...
0:10:05 > 0:10:08- ..how do you go - from one to the other?
0:10:08 > 0:10:10- These are called zig-zags.
0:10:10 > 0:10:15- He's placed hinges in areas - that normally have a flat surface.
0:10:16 > 0:10:20- Therefore, they move from - something that is flat...
0:10:20 > 0:10:23- ..to something - that's three dimensional.
0:10:24 > 0:10:27- For someone - who's in their late 70s...
0:10:27 > 0:10:32- ..this work is linked with youth - with the block-structured Lego...
0:10:32 > 0:10:35- ..or the electronic game, Mindcraft.
0:10:35 > 0:10:39- Oriel Myrddin's - community educational programme...
0:10:39 > 0:10:44- ..examines these connection - with pupils who visit here.
0:10:44 > 0:10:46- This collection makes me smile.
0:10:46 > 0:10:50- They are prints of - the artist's shopping lists...
0:10:50 > 0:10:54- ..discovered in bags, - on the floor and in trolleys.
0:10:55 > 0:10:59- We don't write entire words in - our lists as we're in a hurry.
0:11:00 > 0:11:03- There's 'bred' and 'cigs'.
0:11:03 > 0:11:07- This Christmas list make me chuckle.
0:11:07 > 0:11:11- It states that Gary and Beci will - have cigs, Donna will have a bag...
0:11:12 > 0:11:15- ..and he's unsure about Craig.
0:11:15 > 0:11:18- It's something that belongs - to a bygone era.
0:11:18 > 0:11:22- These days I create a shopping list - on my mobile phone.
0:11:23 > 0:11:27- It's almost like a tribute - to the handwritten shopping list.
0:11:28 > 0:11:32- During a long and bright career as - a commercial artist and lecturer...
0:11:33 > 0:11:37- ..David Jones established - the Raw Vision magazine in 1988.
0:11:38 > 0:11:42- The international magazine - promotes marginal art...
0:11:42 > 0:11:46- ..by anonymous artists outside - of the established art world.
0:11:47 > 0:11:49- He was the editor until 1999.
0:11:49 > 0:11:53- He was inspired by the work - he witnessed by all of the artists.
0:11:53 > 0:11:59- There's certainly something free - and marginal about David's work.
0:11:59 > 0:12:03- In his sketches, - prints and statues...
0:12:03 > 0:12:06- ..David's playful talent - appears to be vast.
0:12:06 > 0:12:09- I encourage you - to visit Oriel Myrddin...
0:12:09 > 0:12:12- ..to view this amazing show.
0:12:17 > 0:12:22- The exhibition runs until mid May.
0:12:22 > 0:12:24- Yes, pay it a visit.
0:12:24 > 0:12:29- After the break, Angela Skym - showcases her collection of hats.
0:12:30 > 0:12:34- First, Viv Watkins from - the Carmarthen Antiques Centre...
0:12:34 > 0:12:36- ..asks us what is this.
0:12:41 > 0:12:43- Can you guess what is this?
0:12:43 > 0:12:46- It's a device from the 1960s.
0:12:46 > 0:12:50- It's got a wooden handle, opens out - and it has squares on the front.
0:12:51 > 0:12:55- Join us after the break - to find out what it is.
0:13:05 > 0:13:05- .
0:13:07 > 0:13:07- Subtitles
0:13:07 > 0:13:09- Subtitles- - Subtitles
0:13:19 > 0:13:21- Did you guess what this is?
0:13:21 > 0:13:24- This is a potato chipper.
0:13:24 > 0:13:29- The potato went in here, you closed - it and chips came out this end.
0:13:29 > 0:13:31- Kitchen utensils are popular.
0:13:32 > 0:13:34- It's priced at 15 to 20.
0:13:39 > 0:13:41- It's just what you need.
0:13:41 > 0:13:43- I thought it was a trap.
0:13:43 > 0:13:44- I thought it was a trap.- - Yes, it could have been.
0:13:45 > 0:13:50- Easter is traditionally associated - with hats and the Easter bonnet.
0:13:51 > 0:13:53- There's often prizes - for the best hat.
0:13:54 > 0:13:58- Our next guest not only loves hats - but collects them too!
0:13:59 > 0:14:01- Angela Skym, - welcome to the programme.
0:14:02 > 0:14:03- Thank you.
0:14:03 > 0:14:04- When did it start?
0:14:05 > 0:14:06- I don't know!
0:14:06 > 0:14:10- I like wearing them - and feel that a hat makes an outfit.
0:14:11 > 0:14:14- You could wear a sack - but compliment it with a hat!
0:14:14 > 0:14:18- You don't have - to pay through the nose for a hat.
0:14:18 > 0:14:22- Mammy wore a lot of hats.
0:14:22 > 0:14:27- She had some for church for - a Cymanfa, funerals and weddings.
0:14:27 > 0:14:31- I have two sisters - but they don't really wear hats.
0:14:32 > 0:14:35- They wear them for weddings - or special occasions.
0:14:35 > 0:14:39- In the past, you were classed - as untidy unless you had a hat.
0:14:40 > 0:14:41- That's right.
0:14:41 > 0:14:45- First impressions - often come from the face.
0:14:46 > 0:14:48- A hat adds to that.
0:14:48 > 0:14:52- Has the tradition of wearing a hat - long gone?
0:14:52 > 0:14:55- Yes, but it's slowly coming back.
0:14:55 > 0:15:01- I prefer a hat to a fascinator - but that's down to my size.
0:15:02 > 0:15:06- It would look like a pimple - on top of my head!
0:15:06 > 0:15:08- A hat makes an outfit.
0:15:09 > 0:15:11- Do you remember your first hat?
0:15:12 > 0:15:15- Yes, I had a felt riding hat - as a child for a Cymanfa.
0:15:15 > 0:15:18- It curled upwards - and had a petersham ribbon.
0:15:19 > 0:15:23- I also had an Easter bonnet - decorated with little flowers.
0:15:23 > 0:15:28- It was made of something - like Swiss straw and lightweight...
0:15:28 > 0:15:32- ..with these ribbons around it.
0:15:32 > 0:15:33- There's pretty.
0:15:33 > 0:15:36- It's amazing - how we remember these things.
0:15:37 > 0:15:38- When I was young...
0:15:39 > 0:15:42- ..children always wore hats - and gloves to a Cymanfa.
0:15:43 > 0:15:47- Yes, but gloves - aren't fashionable either.
0:15:47 > 0:15:51- Hats are fashionable again - but they are more casual.
0:15:51 > 0:15:53- Yes, that's right.
0:15:53 > 0:15:56- How many hats - form part of this collection?
0:15:57 > 0:16:02- I've got quite a few but - these are all linked with Easter.
0:16:02 > 0:16:06- My winter hats - are very pretty too...
0:16:07 > 0:16:09- ..but I own quite a lot.
0:16:09 > 0:16:13- Tell us about them because - this small one is interesting.
0:16:13 > 0:16:16- I bought it for a wedding - in the 1980s.
0:16:17 > 0:16:18- There's nothing to it.
0:16:19 > 0:16:23- It's made from Bangkok straw - with a big feather.
0:16:23 > 0:16:28- Do you remember the CB radio aerials - that you had before mobile phones?
0:16:28 > 0:16:33- I wore it to church and an elder - said he liked by CB aerial!
0:16:34 > 0:16:36- You were picking up - all sorts of signals.
0:16:37 > 0:16:41- It's simple and worn on the front - of the head as people do today.
0:16:41 > 0:16:44- It's still fashionable.
0:16:45 > 0:16:46- It belongs to an era.
0:16:47 > 0:16:53- There's something about a hat - that points to a specific era.
0:16:53 > 0:16:54- Yes, that's right.
0:16:55 > 0:16:56- This is an old one.
0:16:56 > 0:17:00- It's had many outings to Ascot...
0:17:00 > 0:17:04- ..and I wore it to a garden party - at Buckingham Palace.
0:17:04 > 0:17:07- It does need to be steamed.
0:17:07 > 0:17:10- It was like a sombrero - and flatter...
0:17:10 > 0:17:13- ..but it's a lovely one.
0:17:13 > 0:17:16- You've worn them to a few events...
0:17:16 > 0:17:19- ..so I assume you - look after them properly.
0:17:20 > 0:17:22- Yes, I've got one room in the house.
0:17:22 > 0:17:26- It's a junk room - but I know where everything goes!
0:17:26 > 0:17:29- My husband is a carpenter.
0:17:29 > 0:17:34- He built a wardrobe along one wall - to hold all my big hats...
0:17:35 > 0:17:37- ..but it wasn't big enough!
0:17:37 > 0:17:40- There are boxes to the ceiling - and under the bed.
0:17:41 > 0:17:42- They take up a lot of room.
0:17:43 > 0:17:46- This hat needs a big box.
0:17:46 > 0:17:49- Yes, but I store two or three hats - in each box.
0:17:49 > 0:17:51- You mentioned steaming.
0:17:51 > 0:17:54- How do you steam a hat?
0:17:54 > 0:17:56- That one is Bangkok straw.
0:17:56 > 0:18:00- What do you do to get it back - to its proper shape?
0:18:00 > 0:18:02- I just use a steam iron.
0:18:02 > 0:18:08- It does help it but you do it - very gently and slowly...
0:18:08 > 0:18:12- ..and stretch it out to get it - back to the proper shape.
0:18:12 > 0:18:15- It's alright as it is.
0:18:15 > 0:18:17- Let's move to the hats behind you.
0:18:17 > 0:18:21- The one at the top - is from a specific time.
0:18:21 > 0:18:23- Yes, that's a fascinator.
0:18:23 > 0:18:28- I've got a hatinator too which is - half hat and half fascinator.
0:18:28 > 0:18:30- It's over here.
0:18:30 > 0:18:33- The hat in front of it - is your favourite.
0:18:34 > 0:18:37- Yes, it's light - and handmade from silk.
0:18:38 > 0:18:42- I bought the hat - before I'd found an outfit.
0:18:42 > 0:18:47- I wore it to Buckingham Palace - when my friend was given the MBE.
0:18:47 > 0:18:49- The hat has been to grand places.
0:18:50 > 0:18:52- Do you feel - that when you see a hat...
0:18:53 > 0:18:56- ..you're reminded of the times - when you wore it?
0:18:56 > 0:18:59- Yes, and I wore this one...
0:18:59 > 0:19:03- ..when we were both presidents - for the Llanddarog Show.
0:19:03 > 0:19:07- I had a hat for that occasion.
0:19:07 > 0:19:09- What about this one over here?
0:19:09 > 0:19:11- That's the cheapest hat I own.
0:19:11 > 0:19:13- But it looks expensive.
0:19:14 > 0:19:16- Everybody likes that one.
0:19:16 > 0:19:20- The men always like it - and the women stay silent!
0:19:20 > 0:19:24- I don't expect you to reveal - how much you spend on a hat...
0:19:24 > 0:19:28- ..but what do people class - as being an expensive hat?
0:19:28 > 0:19:30- Over 200.
0:19:31 > 0:19:36- Why do tend to choose your hat - before you buy an outfit?
0:19:36 > 0:19:40- Hat shops - are very rare at the moment.
0:19:40 > 0:19:44- Llanelli was once home - to a number of hat shops.
0:19:44 > 0:19:49- Swansea was the same with Terry's - and Elwyn James but they've closed.
0:19:50 > 0:19:53- British Home Stores - always sold hats too.
0:19:54 > 0:19:57- C&A had a whole floor - for their hats.
0:19:57 > 0:19:59- You don't get that today.
0:19:59 > 0:20:02- Are you the sort of person - who goes out...
0:20:02 > 0:20:07- ..and buys a hat - that could be useful in the future?
0:20:07 > 0:20:09- Yes, I do.
0:20:09 > 0:20:13- There's a pink hat over there - with a big bow on it.
0:20:13 > 0:20:16- We were on a trip to Abergavenny.
0:20:16 > 0:20:20- I spotted this hat and liked it.
0:20:20 > 0:20:24- It was in various shades of pink...
0:20:24 > 0:20:26- ..and there was a lilac one too.
0:20:27 > 0:20:29- I liked it and bought it.
0:20:29 > 0:20:34- I bought it as soon as we arrived - in Abergavenny if I'm honest!
0:20:34 > 0:20:38- It was in a bag - because they don't give you a box.
0:20:38 > 0:20:42- You only get a bag - no matter how expensive the hat.
0:20:43 > 0:20:45- They charge 15 for the box.
0:20:45 > 0:20:50- If it's an expensive hat, you need - something substantial to hold it.
0:20:51 > 0:20:53- I was walking around the streets...
0:20:54 > 0:20:58- ..and bumped into the bus driver.
0:20:58 > 0:20:59- He saw my bag...
0:21:00 > 0:21:04- ..and offered to take the hat - back to the bus.
0:21:04 > 0:21:07- He took it back - and put it on the first seat.
0:21:07 > 0:21:10- The bus was leaving the car park - at 5.00pm.
0:21:11 > 0:21:14- My friends, husband and I - got back to the bus.
0:21:14 > 0:21:18- The bus driver said it was lucky - that he was in the bus...
0:21:18 > 0:21:21- ..when the other passengers - got back...
0:21:21 > 0:21:24- ..because one man - almost sat on the hat!
0:21:25 > 0:21:27- He would have been in trouble!
0:21:27 > 0:21:28- He would have been in trouble!- - Yes, he would.
0:21:29 > 0:21:31- It's lovely to see you.
0:21:31 > 0:21:36- You always have something new - to show us so thank you very much.
0:21:36 > 0:21:39- After the break, - Emma Jenkins is here...
0:21:40 > 0:21:44- ..with some topical make-up advice.
0:21:44 > 0:21:49- Elinor Gwynn also visits Kenfig - which is an area full of history.
0:21:50 > 0:21:52- Join us in a few minutes.
0:21:58 > 0:21:58- .
0:22:00 > 0:22:00- Subtitles
0:22:00 > 0:22:02- Subtitles- - Subtitles
0:22:06 > 0:22:08- Welcome back.
0:22:08 > 0:22:13- Spring has well and truly sprung so - we should spring clean everything...
0:22:13 > 0:22:15- ..including our make-up bags!
0:22:15 > 0:22:19- Empty it of the winter products - and buy some spring shades.
0:22:20 > 0:22:23- Emma is here to help as - the shops are full of new colours.
0:22:23 > 0:22:28- Yes, and I've seen a lot - of collections with peach tones.
0:22:28 > 0:22:33- These are lovely shades - but a bit scary!
0:22:33 > 0:22:37- A lot of people have asked me - how to wear these colours.
0:22:37 > 0:22:40- Some of the palettes out there - are bizarre...
0:22:41 > 0:22:46- ..but I've chosen one from Lancome - that has accents of this colour.
0:22:46 > 0:22:48- It isn't too orange.
0:22:48 > 0:22:54- That's the shade - that will make it look brighter.
0:22:54 > 0:22:58- There are accents of pink - in each of the colours.
0:22:58 > 0:23:01- These are lovely colours - for the summer.
0:23:01 > 0:23:05- Is it suitable for any colourings?
0:23:05 > 0:23:09- You have very dark hair - whilst Helen and I are both blonde.
0:23:09 > 0:23:12- Will it suit every skin - and hair colour?
0:23:12 > 0:23:16- Peach hues are lovely - as they are soft on the skin.
0:23:16 > 0:23:20- You skin can have - tones of peach and pink.
0:23:20 > 0:23:22- These colours melt into the face.
0:23:23 > 0:23:26- I'm going to apply - a touch more of this now.
0:23:26 > 0:23:30- Helen can close her eyes and I'll - show you where to put each colour.
0:23:31 > 0:23:35- The palest shade is always applied - to the corner of the eye.
0:23:35 > 0:23:40- It opens up the eyes, makes you - look awake and younger too!
0:23:40 > 0:23:45- I've mixed these two shades that - have sparkle but are not glittery.
0:23:46 > 0:23:49- They are lighter - thanks to this sparkle.
0:23:49 > 0:23:54- I've mixed those shades and applied - them to the remainder of the lid...
0:23:54 > 0:23:57- ..and blended them together.
0:23:57 > 0:24:01- I've used the middle colour - for the outside part of the eye.
0:24:01 > 0:24:05- I've avoided the black because - I wanted a spring-like look.
0:24:06 > 0:24:09- I wanted to create - a light and natural look.
0:24:09 > 0:24:13- You could add the black - for the evening...
0:24:13 > 0:24:19- ..but the central shade is lovely to - add more definition to the crease.
0:24:19 > 0:24:25- Adding the darker shade in this - corner gives the eye more shape.
0:24:26 > 0:24:30- This palette is suitable for - all occasions both day and night.
0:24:31 > 0:24:36- We're discussing peaches and pinks - so do you use these colours, Helen?
0:24:36 > 0:24:39- No, I haven't used them in the past.
0:24:39 > 0:24:43- I tend to stick to shades of brown.
0:24:43 > 0:24:45- I'm quite boring in that sense!
0:24:46 > 0:24:48- We're traditional.
0:24:48 > 0:24:50- We're traditional.- - Yes, that's the way to phrase it.
0:24:50 > 0:24:54- Peach is a step forward from brown.
0:24:54 > 0:24:57- I'm just the same - and stick to brown shades.
0:24:58 > 0:25:01- It's a step forward - and leads to coral and pink tones.
0:25:02 > 0:25:05- There's lovely palettes to be had.
0:25:05 > 0:25:09- Brands are breaking the mould - to offer something new.
0:25:10 > 0:25:14- Keep an eye out for the new colours - but start with the peach.
0:25:14 > 0:25:16- We'll start with peach!
0:25:16 > 0:25:17- Some of us...
0:25:18 > 0:25:19- Oh, excuse me.
0:25:19 > 0:25:20- Oh, excuse me.- - Bless you!
0:25:21 > 0:25:25- We don't wear peach on our eyes - or any sort of eye make-up...
0:25:25 > 0:25:27- ..but like a bright lipstick.
0:25:27 > 0:25:30- I've got two options - that are coral-coloured.
0:25:30 > 0:25:34- A lot of people love wearing coral - for the summer.
0:25:34 > 0:25:36- These suit any colouring.
0:25:36 > 0:25:39- Sian, Helen and I - can wear this colour.
0:25:39 > 0:25:43- Helen's wearing the Pink Brandy - by Max Factor.
0:25:43 > 0:25:45- It's a great price at only 8.
0:25:45 > 0:25:47- Let's apply a touch of it.
0:25:48 > 0:25:53- When using this sort of colour, - you need a good quality lip liner.
0:25:53 > 0:25:58- I've got a lot of reasonably-priced - lipsticks in my kit...
0:25:58 > 0:26:01- ..but I always carry - a good quality lip liner.
0:26:02 > 0:26:04- I love the ones - by MAC and Estee Lauder.
0:26:05 > 0:26:07- They stay on the lips and are soft.
0:26:07 > 0:26:11- It's important to avoid having - that harsh line.
0:26:11 > 0:26:13- It needs to blend in.
0:26:13 > 0:26:17- It's very 1990s to have - that harsh line around the lips.
0:26:17 > 0:26:20- The liner - should blend into the lipstick.
0:26:20 > 0:26:24- This colour - and shades of pink and red...
0:26:24 > 0:26:28- ..needs to be contained - by the liner.
0:26:28 > 0:26:32- You don't want it to bleed - onto the rest of your face.
0:26:32 > 0:26:35- It looks untidy - and we don't want that!
0:26:35 > 0:26:40- MAC has a lipstick that's brighter - than what Helen is wearing.
0:26:40 > 0:26:42- MAC makes a lot of lipsticks.
0:26:43 > 0:26:48- If you can't find - the colour you want anywhere...
0:26:48 > 0:26:53- ..go to MAC as they have a great - choice that vary in consistency.
0:26:53 > 0:26:55- This one is amplified.
0:26:55 > 0:26:59- It means that this colour - is almost neon.
0:27:00 > 0:27:02- It isn't neon but not far off!
0:27:02 > 0:27:03- Let me show you on my hand.
0:27:03 > 0:27:04- Let me show you on my hand.- - Oh, that's bright!
0:27:04 > 0:27:07- It is bright but looks great.
0:27:07 > 0:27:11- If you choose a colour - that's slightly different...
0:27:11 > 0:27:16- ..try it out by the counters - and talk to the assistants.
0:27:16 > 0:27:21- They can test a few different ones - with you and remove them properly.
0:27:21 > 0:27:23- Don't do it yourself - with a tissue...
0:27:24 > 0:27:28- ..because it stains the lips - and your make-up will look messy.
0:27:29 > 0:27:35- Take your time because you can't - choose a new lipstick in seconds.
0:27:35 > 0:27:38- You should spend - at least an afternoon on it!
0:27:38 > 0:27:42- Book an appointment - as the assistants are happy to help.
0:27:42 > 0:27:45- And it doesn't have - to break the bank.
0:27:45 > 0:27:50- There's a lot of reasonably-priced - colours that you can try out.
0:27:50 > 0:27:54- Shop around because there's some - excellent products out there.
0:27:55 > 0:27:57- They are always trying to improve.
0:27:57 > 0:28:00- I've got a whole variety of brands - in my kit.
0:28:01 > 0:28:03- Thank you, Emma and Helen.
0:28:04 > 0:28:05- Thank you, ladies.
0:28:05 > 0:28:07- It's the Year of Legends in Wales.
0:28:08 > 0:28:12- A few years ago, Elinor Gwynn - visited the Kenfig Sand Dunes...
0:28:13 > 0:28:17- ..between Porthcawl and Port Talbot - that boasts many legends.
0:28:24 > 0:28:29- We've been following the - coastal path and reached Kenfig...
0:28:29 > 0:28:35- ..which is to the west of Porthcawl - and near Pyle and Bridgend.
0:28:35 > 0:28:40- Sand dunes used to stretch all the - way from Ogmore-by-Sea to Swansea.
0:28:40 > 0:28:44- Large parts of the dune system - are long gone...
0:28:44 > 0:28:47- ..but I'm glad - that this part is protected.
0:28:48 > 0:28:50- There are numerous dunes.
0:28:50 > 0:28:54- It's a massive system - and we only catch a glimpse of it...
0:28:54 > 0:28:57- ..as we whiz along the M4 - in our cars.
0:28:57 > 0:29:03- It's worth stopping to spend - a few days exploring the area.
0:29:03 > 0:29:06- It houses a wealth of wildlife...
0:29:06 > 0:29:09- ..and is steeped in history - and mythology.
0:29:16 > 0:29:20- There's a different feel and look - to this part of the path...
0:29:21 > 0:29:25- ..when compared with - some of the newer sections.
0:29:25 > 0:29:27- What's the history of this part?
0:29:27 > 0:29:32- This path was created to help with - the expansion of the steelworks.
0:29:33 > 0:29:37- They wanted a larger port - to house the big tankers.
0:29:37 > 0:29:42- The road was built to transport - stone from Cornelly Quarry...
0:29:42 > 0:29:46- ..to the steelworks - that stands behind us.
0:29:46 > 0:29:51- After the road was closed, we fought - to stop vehicles from using it.
0:29:52 > 0:29:56- Today, it's now part - of the Wales Coast Path.
0:29:57 > 0:30:02- This path branches off into several - paths that stretch around the dunes.
0:30:02 > 0:30:06- The dune system is larger - than people think it is.
0:30:06 > 0:30:12- It's a trek to the Kenfig Centre and - there's numerous paths on the way.
0:30:12 > 0:30:18- Let's follow one of these - smaller paths into the dune system.
0:30:20 > 0:30:25- The dunes are home to a variety - of rare plants and animals.
0:30:25 > 0:30:27- Dunes are dynamic habitats.
0:30:28 > 0:30:31- It's vital that some of them - are left as open sand dunes.
0:30:32 > 0:30:36- Over the years, we've endeavoured - to safeguard the dunes...
0:30:36 > 0:30:41- ..by planting rushes - and opening coastal caravan parks.
0:30:41 > 0:30:43- The sand will turn to soil...
0:30:43 > 0:30:47- ..and rare plants, - such as the fen orchid disappear.
0:30:48 > 0:30:51- Kenfig has gradually - been stabilized.
0:30:51 > 0:30:57- They are currently recreating - and rebuilding new sand dunes.
0:30:57 > 0:31:00- One notable aspect - of the dunes at Kenfig...
0:31:01 > 0:31:04- ..is the old town - that was buried under the sand.
0:31:05 > 0:31:08- The laws of the town - are still available to read.
0:31:08 > 0:31:11- They were published in ordinances - in 1330.
0:31:12 > 0:31:15- You weren't allowed - to kill an animal in the street.
0:31:15 > 0:31:19- If you owned a property - on the high street...
0:31:19 > 0:31:22- ..you had to keep - the pavement clean.
0:31:22 > 0:31:26- Its biggest threat - came in the form of sand.
0:31:26 > 0:31:32- A massive storm hit in 1330 - and engulfed the area in sand.
0:31:32 > 0:31:38- Over the next 200 years, - the sand slowly crept in.
0:31:38 > 0:31:42- The villagers could do nothing - so they moved away.
0:31:42 > 0:31:44- The church was moved to Pyle.
0:31:44 > 0:31:48- The church in Pyle - once stood in Kenfig.
0:31:48 > 0:31:54- The residents of Kenfig moved to - Pyle, Kenfig Hill and Cefn Cribwr.
0:31:54 > 0:32:00- The town was left to wrack and ruin - and only parts of the castle remain.
0:32:08 > 0:32:13- On this beautiful day, it's - wonderful to reach the Kenfig Pool.
0:32:13 > 0:32:16- You can feel the moisture - in the air.
0:32:16 > 0:32:18- What's the history of this area?
0:32:19 > 0:32:23- It's a freshwater lake, - rather than a salt-water lake.
0:32:23 > 0:32:27- Several years ago, tests - were carried out on the lake.
0:32:27 > 0:32:31- They discovered that the water - comes from the Brecon Beacons.
0:32:31 > 0:32:33- It travels underground.
0:32:33 > 0:32:35- This lake could be unique.
0:32:36 > 0:32:40- There isn't a river flowing into it - or one flowing out of it.
0:32:44 > 0:32:47- Tom and I had a great afternoon - in Kenfig.
0:32:48 > 0:32:50- We chatted about shipwrecks...
0:32:50 > 0:32:53- ..Medieval castles, - smuggling and folklore.
0:32:54 > 0:32:59- We realized this part of Wales still - held many secrets to be discovered.
0:33:06 > 0:33:09- They were lucky - to have fine weather.
0:33:09 > 0:33:13- You wouldn't expect to find - such a place right next to the M4!
0:33:13 > 0:33:19- On tonight's Heno, Daf Wyn and - Steffan go on an incredible journey.
0:33:25 > 0:33:27- Why does man climb mountains?
0:33:27 > 0:33:33- For millennia, the world's peaks - have enticed people to conquer them.
0:33:35 > 0:33:37- Steff and I came to Snowdonia...
0:33:37 > 0:33:41- ..to prepare for - the biggest challenge of our lives.
0:33:42 > 0:33:45- Steff had booked a trip - to the Himalayas...
0:33:45 > 0:33:49- ..to fulfil a dream and see - one of the wonders of the world.
0:33:49 > 0:33:51- And me?
0:33:51 > 0:33:55- I went with him - to see what all the fuss was about!
0:33:57 > 0:34:01- This wasn't a holiday - but twelve days of solid walking...
0:34:01 > 0:34:03- ..up and down...
0:34:03 > 0:34:06- ..with the aim of climbing 5,300m...
0:34:06 > 0:34:10- ..to the foot of the world's - highest mountain - Everest!
0:34:22 > 0:34:24- I'm looking forward to seeing that.
0:34:24 > 0:34:26- I'm looking forward to seeing that.- - Yes, me too.
0:34:26 > 0:34:31- You can see Everest Steff a Daf - on S4C at 7.00pm.
0:34:31 > 0:34:33- After the break...
0:34:34 > 0:34:40- ..Catrin prepares a bread and butter - pudding using hot cross buns!
0:34:46 > 0:34:46- .
0:34:48 > 0:34:48- Subtitles
0:34:48 > 0:34:50- Subtitles- - Subtitles
0:34:55 > 0:34:56- Welcome back.
0:34:56 > 0:35:00- We close with Catrin - and her bread and butter pudding.
0:35:00 > 0:35:04- Before Sian tells you, - I've eaten most of your first dish.
0:35:05 > 0:35:06- He's eaten the lot!
0:35:06 > 0:35:08- It was delicious.
0:35:08 > 0:35:11- When it's delicious, I eat it!
0:35:11 > 0:35:14- I had one mouthful - and he scoffed the lot.
0:35:14 > 0:35:16- You're lucky you had that.
0:35:17 > 0:35:21- If you have hot cross buns - left from Good Friday...
0:35:21 > 0:35:24- ..you can make - a bread and butter pudding.
0:35:25 > 0:35:30- You could use panettone or brioche - as the custard recipe is the same.
0:35:30 > 0:35:33- Today, I'm using hot cross buns.
0:35:33 > 0:35:37- All I've done is cut them in half.
0:35:37 > 0:35:42- It's better if they are dry as - they'll absorb more of the custard.
0:35:42 > 0:35:43- The staler the better!
0:35:43 > 0:35:44- The staler the better!- - Yes, that's right.
0:35:45 > 0:35:48- Spread some butter on each half.
0:35:48 > 0:35:53- I'm also going - to spread some marmalade on them.
0:35:53 > 0:35:59- It will compliment the spices - in the hot cross buns.
0:35:59 > 0:36:03- What are the ingredients - for a hot cross buns?
0:36:03 > 0:36:06- What are the spices?
0:36:06 > 0:36:09- They contain apple, - sultanas and cinnamon.
0:36:10 > 0:36:12- It's a rich bread.
0:36:12 > 0:36:17- The cross is made from a paste - of flour and water.
0:36:18 > 0:36:20- I've got an ovenproof dish ready.
0:36:20 > 0:36:24- Spread some marmalade - between each bun.
0:36:24 > 0:36:29- Press the halves together - and place the buns in the tin.
0:36:29 > 0:36:30- It's like a sandwich.
0:36:30 > 0:36:32- It's like a sandwich.- - Yes, that's right.
0:36:32 > 0:36:37- I'll put these in quickly - and come back to it later.
0:36:37 > 0:36:39- I'd better turn that one over.
0:36:39 > 0:36:40- What have I done?
0:36:40 > 0:36:43- What have I done?- - You've got two bases together!
0:36:43 > 0:36:47- I'm told that they would - hang these in their kitchens.
0:36:47 > 0:36:51- It brought luck and stopped - the kitchen from catching fire!
0:36:51 > 0:36:55- Giving a bun to an ill person - helped them to recover.
0:36:55 > 0:36:58- There's a lot - of different traditions.
0:36:58 > 0:37:01- The buns are in the tin - so let's move to the custard.
0:37:02 > 0:37:06- You can use this recipe - with any type of bread.
0:37:06 > 0:37:09- I've beaten four egg yolks.
0:37:09 > 0:37:11- Add 100g of caster sugar.
0:37:11 > 0:37:14- Whisk them together.
0:37:14 > 0:37:19- I'm going to add a mixture that's - half milk and half double cream.
0:37:20 > 0:37:23- It's 300ml of double cream...
0:37:23 > 0:37:25- ..and 300ml of milk.
0:37:26 > 0:37:30- Use semi-skimmed or full-fat - but don't use skimmed milk.
0:37:30 > 0:37:32- We'll ignore the calories.
0:37:32 > 0:37:35- It won't work with skimmed milk.
0:37:35 > 0:37:40- We've eaten so much chocolate - over the weekend so it won't matter.
0:37:40 > 0:37:43- One pudding - won't make much difference.
0:37:43 > 0:37:47- I haven't had an egg - so if you want to buy me one...
0:37:47 > 0:37:49- They're on sale now.
0:37:49 > 0:37:51- Yes, so I'll go home with a dozen!
0:37:53 > 0:37:58- Pour the mixture back into the jug - which is a good little tip.
0:37:58 > 0:38:01- It helps to keep things neat.
0:38:02 > 0:38:06- Pour the custard all over the bread.
0:38:07 > 0:38:09- Allow the bread to absorb it.
0:38:10 > 0:38:13- You can still see the crosses - on the buns.
0:38:13 > 0:38:18- You wouldn't get that - if you'd cut them into small pieces.
0:38:19 > 0:38:22- Sprinkle 25g of Demerara sugar - over the top...
0:38:23 > 0:38:25- ..as well as some cinnamon.
0:38:25 > 0:38:29- It has a great smell - and adds more flavour.
0:38:29 > 0:38:35- This is baked at 160 degrees Celsius - or gas mark 3 for 50 minutes.
0:38:35 > 0:38:39- It's a good idea - to bake it in a bain marie.
0:38:39 > 0:38:41- I'm using a roasting tin.
0:38:41 > 0:38:43- Why are you doing that?
0:38:43 > 0:38:46- Custard cooks very quickly.
0:38:46 > 0:38:49- This will stop it from overcooking.
0:38:50 > 0:38:51- It's a bath of water.
0:38:51 > 0:38:54- This moderates the cooking process.
0:38:54 > 0:38:59- It creates a lot of steam - which will give a silky custard.
0:39:00 > 0:39:01- It won't overcook.
0:39:02 > 0:39:05- Do you get the same effect - if you cook it at a lower heat?
0:39:06 > 0:39:11- Yes, but you don't want the outside - to cook and have a raw middle.
0:39:12 > 0:39:16- Using this methods protects - the edges from being overcooked.
0:39:16 > 0:39:18- What tin are you using?
0:39:19 > 0:39:21- This is just a normal roasting tin.
0:39:21 > 0:39:25- It would help - if I put the pudding in the tin!
0:39:25 > 0:39:26- It needs to be deep.
0:39:27 > 0:39:29- Be careful - as we're using boiling water.
0:39:30 > 0:39:31- Place it in the oven...
0:39:32 > 0:39:36- ..and half fill the tin - with boiling water.
0:39:36 > 0:39:38- This is called a bain marie.
0:39:39 > 0:39:41- Make sure it doesn't go - into the custard.
0:39:42 > 0:39:43- Yes... ooops!
0:39:43 > 0:39:44- You missed.
0:39:45 > 0:39:48- You can clean the oven - at the same time!
0:39:48 > 0:39:51- It needs about 50 minutes - in the oven.
0:39:51 > 0:39:55- The steam helps to give you - a moist pudding.
0:39:56 > 0:40:00- The buns are cooked - so the focus is on the custard.
0:40:00 > 0:40:04- The custard should set - but have a slight wobble.
0:40:04 > 0:40:08- You can see that - in the one I baked earlier.
0:40:09 > 0:40:12- The custard is gorgeous.
0:40:12 > 0:40:14- The sugar has melted...
0:40:14 > 0:40:17- ..and the marmalade - also adds more flavour.
0:40:18 > 0:40:22- It should have a slight wobble - when you remove it from the oven.
0:40:23 > 0:40:27- Yes, and you can see that - in the middle of this one.
0:40:27 > 0:40:29- It's a bit like jelly.
0:40:29 > 0:40:32- It's like rubber if it's overcooked.
0:40:32 > 0:40:37- You've used marmalade - because it compliments the flavours.
0:40:37 > 0:40:41- Can you use something else - if you don't like marmalade?
0:40:41 > 0:40:44- You could replace it with chocolate.
0:40:44 > 0:40:50- Add a layer of chocolate chips - instead of the marmalade.
0:40:50 > 0:40:53- It would give you - a chocolate version.
0:40:53 > 0:40:57- Marmalade compliments - these flavours...
0:40:58 > 0:41:03- ..so I'd replace the hot cross buns - with a brioche if you used jam.
0:41:03 > 0:41:06- Try that and tell me what you think.
0:41:07 > 0:41:10- I ate so much earlier - that I'm almost too full to try it.
0:41:11 > 0:41:12- I'll try it for you.
0:41:12 > 0:41:14- You're making me jealous.
0:41:14 > 0:41:16- That's lovely.
0:41:16 > 0:41:19- It's a simple recipe to prepare.
0:41:19 > 0:41:22- Don't eat it too quickly - because I want some more.
0:41:23 > 0:41:25- You can have the other bowl.
0:41:25 > 0:41:26- Thank you.
0:41:26 > 0:41:30- That's all for today - but we're back tomorrow at 2.00pm.
0:41:30 > 0:41:34- Don't forget the programme - on Everest at 7.00pm.
0:41:34 > 0:41:37- Enjoy the rest of the bank holiday.
0:42:01 > 0:42:03- S4C Subtitles by Tinopolis
0:42:03 > 0:42:03- .