Mon, 17 Apr 2017 Prynhawn Da


Mon, 17 Apr 2017

Cyfres gylchgrawn gydag eitemau coginio a ffasiwn a chyngor am bopeth o addurno'ch cartref i ddewis llyfr da. Magazine series including features on fashion, style, antiques and ...


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-Hello and welcome to Prynhawn Da

-on Bank Holiday Monday.

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-We hope you've had a great weekend.

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-We've got plenty in store for you

-as well as Catrin in the kitchen.

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-How are you?

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-How are you?

-

-I'm great, thanks.

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-I'm making a lamb tagine

-followed by a delicious dessert.

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-We've also got this for you.

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-Angharad Pearce Jones visits

-a new exhibition at Oriel Myrddin...

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-..called Angels of Washing Lines.

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-We associate hats with Easter.

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-Angela Skym joins us

-with her special collection.

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-Emma Jenkins also guides us through

-the latest spring make-up palettes.

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-Elinor Gwynn enjoys a stroll around

-Kenfig sand dunes near Port Talbot.

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-An interesting history

-lies beneath the sand.

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-Stay tuned to both of us

-for the next 50 minutes.

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-Welcome to Prynhawn Da.

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-We start in the kitchen

-with a lamb tagine.

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-What exactly is a tagine?

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-A tagine is a North African dish.

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-It's named after the pot

-it is traditionally cooked in.

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-We haven't got the pot here

-but it's shaped like a cone.

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-But you can use an oven casserole

-dish with a lid as an alternative.

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-It's like an upside-down

-witch's hat.

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-They come in pretty colours too.

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-I'll start with the lamb

-that has been frying.

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-It's 400g shoulder of lamb.

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-We need to cook it for a long time

-for it to become nice and tender.

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-And it's got a lovely flavour.

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-And it's got a lovely flavour.

-

-It's spring lamb of course.

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-To the pot...

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-..we add two whole sliced onions.

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-If you can, slice them thinly

-and add two cloves of garlic.

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-Garlic and lamb meat

-compliment each other.

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-This is packed with flavour.

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-You can also make this dish

-using a slow cooker.

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-It saves you some time too.

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-This is like a casserole.

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-This is like a casserole.

-

-Yes, a mixed casserole.

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-Lamb or chicken are

-traditionally used for this dish.

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-A mixture of vegetables

-and dried fruit are added.

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-It's a colourful medley

-with red pepper among it all.

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-Throw in the onions and garlic

-along with one red pepper.

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-The pepper sweetens the dish.

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-Slice and add the pepper.

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-It's the type of food

-which is warm and rich...

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-..and can be eaten

-at any time of the year.

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-Yes, you're right.

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-It's also boasts summery flavours

-with the addition of red peppers.

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-You can prepare the dish beforehand

-and is great to eat on the weekend.

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-Allow it to cook for a few minutes.

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-Once it's cooked,

-we'll add the spices.

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-It's the variety of spices

-that certainly make this dish.

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-Use a quarter of

-a teaspoon of cinnamon.

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-Then pour in two teaspoons

-of grounded coriander leaves.

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-Add three teaspoons of cumin.

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-Follow this with

-a teaspoon of dried ginger.

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-It's quite spicy.

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-It's quite spicy.

-

-It's got a lovely African flavour.

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-Reduce the spices

-as they can be quite sour.

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-The red pepper will help with this.

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-We've also got some dried prunes.

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-I've got 120 grams of

-sliced and pitted prunes.

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-You can buy them pitted.

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-You can buy them pitted.

-

-Yes, you can buy them prepared.

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-You just have to slice them.

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-That will blend in

-to make a lovely sauce.

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-The lamb goes back into the pot.

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-Give it a good stir.

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-We need some tinned tomatoes.

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-Pour in one tin of tomatoes.

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-Are those chopped?

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-Are those chopped?

-

-Yes.

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-Give it a good stir.

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-Then, pour 300ml of stock

-into the pot.

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-What stock is it?

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-What stock is it?

-

-Chicken stock.

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-You can also use a vegetable stock.

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-Bring it to the boil

-and cover it with a lid.

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-Cook it in the oven for an hour

-at 160C or gas mark 3.

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-It depends on the cut of the meat.

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-You can leave it in the oven

-for an extra 30 minutes.

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-You want the meat to be tender.

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-If you're throwing a party,

-you can prepare a large batch of it.

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-Do you cook the meat longer

-if the pot is larger in size?

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-Yes, it needs extra time...

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-..especially if the pot is full.

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-Cook it for 60 to 90 minutes

-in the oven.

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-Remove the tagine from oven

-and serve with some cous cous...

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-..flavoured with

-coriander and almonds.

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-Is it traditionally

-served with cous cous?

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-They serve it with

-cous cous in Morocco.

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-But you can serve it

-with rice and even pasta.

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-Add 30 grams of ground almonds

-to the cous cous.

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-The cous cous

-has been left to swell.

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-You can even serve the tagine

-with some mashed potato.

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-You can also have it

-with a baked potato.

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-Ensure that you give it

-plenty of cooking time.

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-The meat has to melt in your mouth.

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-That plate is big enough for you,

-Owain.

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-Top it off with some almonds

-and fresh coriander.

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-This is a lovely meal for you.

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-Let's share it

-before everybody else eats it.

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-Dive in, Sian.

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-It's spicy so be careful.

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-I don't want it to... mmm!

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-That's nice.

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-Mmm!

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-It's different to a casserole.

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-It's different to a casserole.

-

-Yes, it is.

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-It's the spices that

-add the African element.

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-I wouldn't think of

-adding almonds to any dish.

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-It makes a different

-to the flavour and texture.

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-What are you making later?

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-What are you making later?

-

-A pudding with hot-cross buns.

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-Lovely. We look forward to it.

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-Thank you.

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-We enter the art world next.

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-Angharad Pearce Jones

-visits a unique exhibition...

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-..at Oriel Myrddin Gallery

-called Angels of Washing Lines.

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-David Jones is an artist

-who refers to himself...

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-..as the world's oldest child.

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-His work is full of happiness.

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-It's wondrous, dreamy, surreal...

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-..colourful and remarkable.

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-David Jones

-was born in Birkenhead in 1939.

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-But as a teenager he attended

-Anglesey's Ysgol David Hughes.

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-He knew from the onset

-that art was his forte.

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-He works as a graphic artist,

-book and poster designer...

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-..and has lectured at colleges such

-as Central St Martins in London.

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-Although his style is playful,

-he has a keen and experienced eye.

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-This is evident in his

-books of skilled sketches.

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-In addition to art,

-he's a soprano saxophone player.

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-I'm strongly believe that

-melodies permeate his work.

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-This installation has a great story.

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-A young David asked his grandmother

-what happens when you die...

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-..and where do you go?

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-As she explained that angels

-were in the stars above...

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-..he looked up and gazed at

-the washing on the line...

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-..and he spotted angels,

-stars and various creatures.

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-You can't live on Anglesey

-without spotting the seagulls.

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-David Jones' collection of noisy,

-threatening birds...

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-..is a perfect representation.

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-These are lino prints.

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-You can't be too intricate

-when cutting into them.

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-They suit the subject

-and convey the artist's dreams.

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-I notice an immediate link

-between these markings...

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-..and the markings

-on his three-dimensional work.

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-His style of using a paint brush

-and patterns on the 3D work...

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-..derive directly from the prints.

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-As someone who also works

-with three dimensional art...

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-..I find this installation

-very interesting...

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-..as David examines the journey

-between 2D and 3D.

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-His mainly works in 2D

-but in his statues...

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-..how do you go

-from one to the other?

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-These are called zig-zags.

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-He's placed hinges in areas

-that normally have a flat surface.

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-Therefore, they move from

-something that is flat...

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-..to something

-that's three dimensional.

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-For someone

-who's in their late 70s...

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-..this work is linked with youth

-with the block-structured Lego...

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-..or the electronic game, Mindcraft.

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-Oriel Myrddin's

-community educational programme...

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-..examines these connection

-with pupils who visit here.

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-This collection makes me smile.

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-They are prints of

-the artist's shopping lists...

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-..discovered in bags,

-on the floor and in trolleys.

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-We don't write entire words in

-our lists as we're in a hurry.

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-There's 'bred' and 'cigs'.

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-This Christmas list make me chuckle.

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-It states that Gary and Beci will

-have cigs, Donna will have a bag...

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-..and he's unsure about Craig.

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-It's something that belongs

-to a bygone era.

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-These days I create a shopping list

-on my mobile phone.

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-It's almost like a tribute

-to the handwritten shopping list.

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-During a long and bright career as

-a commercial artist and lecturer...

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-..David Jones established

-the Raw Vision magazine in 1988.

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-The international magazine

-promotes marginal art...

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-..by anonymous artists outside

-of the established art world.

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-He was the editor until 1999.

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-He was inspired by the work

-he witnessed by all of the artists.

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-There's certainly something free

-and marginal about David's work.

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-In his sketches,

-prints and statues...

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-..David's playful talent

-appears to be vast.

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-I encourage you

-to visit Oriel Myrddin...

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-..to view this amazing show.

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-The exhibition runs until mid May.

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-Yes, pay it a visit.

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-After the break, Angela Skym

-showcases her collection of hats.

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-First, Viv Watkins from

-the Carmarthen Antiques Centre...

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-..asks us what is this.

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-Can you guess what is this?

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-It's a device from the 1960s.

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-It's got a wooden handle, opens out

-and it has squares on the front.

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-Join us after the break

-to find out what it is.

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-Subtitles

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-Did you guess what this is?

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-This is a potato chipper.

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-The potato went in here, you closed

-it and chips came out this end.

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-Kitchen utensils are popular.

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-It's priced at 15 to 20.

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-It's just what you need.

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-I thought it was a trap.

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-I thought it was a trap.

-

-Yes, it could have been.

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-Easter is traditionally associated

-with hats and the Easter bonnet.

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-There's often prizes

-for the best hat.

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-Our next guest not only loves hats

-but collects them too!

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-Angela Skym,

-welcome to the programme.

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-Thank you.

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-When did it start?

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-I don't know!

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-I like wearing them

-and feel that a hat makes an outfit.

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-You could wear a sack

-but compliment it with a hat!

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-You don't have

-to pay through the nose for a hat.

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-Mammy wore a lot of hats.

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-She had some for church for

-a Cymanfa, funerals and weddings.

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-I have two sisters

-but they don't really wear hats.

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-They wear them for weddings

-or special occasions.

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-In the past, you were classed

-as untidy unless you had a hat.

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-That's right.

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-First impressions

-often come from the face.

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-A hat adds to that.

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-Has the tradition of wearing a hat

-long gone?

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-Yes, but it's slowly coming back.

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-I prefer a hat to a fascinator

-but that's down to my size.

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-It would look like a pimple

-on top of my head!

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-A hat makes an outfit.

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-Do you remember your first hat?

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-Yes, I had a felt riding hat

-as a child for a Cymanfa.

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-It curled upwards

-and had a petersham ribbon.

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-I also had an Easter bonnet

-decorated with little flowers.

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-It was made of something

-like Swiss straw and lightweight...

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-..with these ribbons around it.

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-There's pretty.

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-It's amazing

-how we remember these things.

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-When I was young...

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-..children always wore hats

-and gloves to a Cymanfa.

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-Yes, but gloves

-aren't fashionable either.

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-Hats are fashionable again

-but they are more casual.

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-Yes, that's right.

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-How many hats

-form part of this collection?

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-I've got quite a few but

-these are all linked with Easter.

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-My winter hats

-are very pretty too...

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-..but I own quite a lot.

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-Tell us about them because

-this small one is interesting.

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-I bought it for a wedding

-in the 1980s.

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-There's nothing to it.

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-It's made from Bangkok straw

-with a big feather.

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-Do you remember the CB radio aerials

-that you had before mobile phones?

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-I wore it to church and an elder

-said he liked by CB aerial!

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-You were picking up

-all sorts of signals.

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-It's simple and worn on the front

-of the head as people do today.

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-It's still fashionable.

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-It belongs to an era.

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-There's something about a hat

-that points to a specific era.

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-Yes, that's right.

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-This is an old one.

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-It's had many outings to Ascot...

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-..and I wore it to a garden party

-at Buckingham Palace.

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-It does need to be steamed.

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-It was like a sombrero

-and flatter...

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-..but it's a lovely one.

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-You've worn them to a few events...

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-..so I assume you

-look after them properly.

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-Yes, I've got one room in the house.

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-It's a junk room

-but I know where everything goes!

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-My husband is a carpenter.

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-He built a wardrobe along one wall

-to hold all my big hats...

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-..but it wasn't big enough!

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-There are boxes to the ceiling

-and under the bed.

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-They take up a lot of room.

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-This hat needs a big box.

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-Yes, but I store two or three hats

-in each box.

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-You mentioned steaming.

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-How do you steam a hat?

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-That one is Bangkok straw.

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-What do you do to get it back

-to its proper shape?

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-I just use a steam iron.

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-It does help it but you do it

-very gently and slowly...

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-..and stretch it out to get it

-back to the proper shape.

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-It's alright as it is.

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-Let's move to the hats behind you.

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-The one at the top

-is from a specific time.

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-Yes, that's a fascinator.

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-I've got a hatinator too which is

-half hat and half fascinator.

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-It's over here.

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-The hat in front of it

-is your favourite.

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-Yes, it's light

-and handmade from silk.

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-I bought the hat

-before I'd found an outfit.

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-I wore it to Buckingham Palace

-when my friend was given the MBE.

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-The hat has been to grand places.

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-Do you feel

-that when you see a hat...

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-..you're reminded of the times

-when you wore it?

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-Yes, and I wore this one...

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-..when we were both presidents

-for the Llanddarog Show.

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-I had a hat for that occasion.

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-What about this one over here?

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-That's the cheapest hat I own.

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-But it looks expensive.

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-Everybody likes that one.

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-The men always like it

-and the women stay silent!

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-I don't expect you to reveal

-how much you spend on a hat...

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-..but what do people class

-as being an expensive hat?

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-Over 200.

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-Why do tend to choose your hat

-before you buy an outfit?

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-Hat shops

-are very rare at the moment.

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-Llanelli was once home

-to a number of hat shops.

0:19:400:19:44

-Swansea was the same with Terry's

-and Elwyn James but they've closed.

0:19:440:19:49

-British Home Stores

-always sold hats too.

0:19:500:19:53

-C&A had a whole floor

-for their hats.

0:19:540:19:57

-You don't get that today.

0:19:570:19:59

-Are you the sort of person

-who goes out...

0:19:590:20:02

-..and buys a hat

-that could be useful in the future?

0:20:020:20:07

-Yes, I do.

0:20:070:20:09

-There's a pink hat over there

-with a big bow on it.

0:20:090:20:13

-We were on a trip to Abergavenny.

0:20:130:20:16

-I spotted this hat and liked it.

0:20:160:20:20

-It was in various shades of pink...

0:20:200:20:24

-..and there was a lilac one too.

0:20:240:20:26

-I liked it and bought it.

0:20:270:20:29

-I bought it as soon as we arrived

-in Abergavenny if I'm honest!

0:20:290:20:34

-It was in a bag

-because they don't give you a box.

0:20:340:20:38

-You only get a bag

-no matter how expensive the hat.

0:20:380:20:42

-They charge 15 for the box.

0:20:430:20:45

-If it's an expensive hat, you need

-something substantial to hold it.

0:20:450:20:50

-I was walking around the streets...

0:20:510:20:53

-..and bumped into the bus driver.

0:20:540:20:58

-He saw my bag...

0:20:580:20:59

-..and offered to take the hat

-back to the bus.

0:21:000:21:04

-He took it back

-and put it on the first seat.

0:21:040:21:07

-The bus was leaving the car park

-at 5.00pm.

0:21:070:21:10

-My friends, husband and I

-got back to the bus.

0:21:110:21:14

-The bus driver said it was lucky

-that he was in the bus...

0:21:140:21:18

-..when the other passengers

-got back...

0:21:180:21:21

-..because one man

-almost sat on the hat!

0:21:210:21:24

-He would have been in trouble!

0:21:250:21:27

-He would have been in trouble!

-

-Yes, he would.

0:21:270:21:28

-It's lovely to see you.

0:21:290:21:31

-You always have something new

-to show us so thank you very much.

0:21:310:21:36

-After the break,

-Emma Jenkins is here...

0:21:360:21:39

-..with some topical make-up advice.

0:21:400:21:44

-Elinor Gwynn also visits Kenfig

-which is an area full of history.

0:21:440:21:49

-Join us in a few minutes.

0:21:500:21:52

-.

0:21:580:21:58

-Subtitles

0:22:000:22:00

-Subtitles

-

-Subtitles

0:22:000:22:02

-Welcome back.

0:22:060:22:08

-Spring has well and truly sprung so

-we should spring clean everything...

0:22:080:22:13

-..including our make-up bags!

0:22:130:22:15

-Empty it of the winter products

-and buy some spring shades.

0:22:150:22:19

-Emma is here to help as

-the shops are full of new colours.

0:22:200:22:23

-Yes, and I've seen a lot

-of collections with peach tones.

0:22:230:22:28

-These are lovely shades

-but a bit scary!

0:22:280:22:33

-A lot of people have asked me

-how to wear these colours.

0:22:330:22:37

-Some of the palettes out there

-are bizarre...

0:22:370:22:40

-..but I've chosen one from Lancome

-that has accents of this colour.

0:22:410:22:46

-It isn't too orange.

0:22:460:22:48

-That's the shade

-that will make it look brighter.

0:22:480:22:54

-There are accents of pink

-in each of the colours.

0:22:540:22:58

-These are lovely colours

-for the summer.

0:22:580:23:01

-Is it suitable for any colourings?

0:23:010:23:05

-You have very dark hair

-whilst Helen and I are both blonde.

0:23:050:23:09

-Will it suit every skin

-and hair colour?

0:23:090:23:12

-Peach hues are lovely

-as they are soft on the skin.

0:23:120:23:16

-You skin can have

-tones of peach and pink.

0:23:160:23:20

-These colours melt into the face.

0:23:200:23:22

-I'm going to apply

-a touch more of this now.

0:23:230:23:26

-Helen can close her eyes and I'll

-show you where to put each colour.

0:23:260:23:30

-The palest shade is always applied

-to the corner of the eye.

0:23:310:23:35

-It opens up the eyes, makes you

-look awake and younger too!

0:23:350:23:40

-I've mixed these two shades that

-have sparkle but are not glittery.

0:23:400:23:45

-They are lighter

-thanks to this sparkle.

0:23:460:23:49

-I've mixed those shades and applied

-them to the remainder of the lid...

0:23:490:23:54

-..and blended them together.

0:23:540:23:57

-I've used the middle colour

-for the outside part of the eye.

0:23:570:24:01

-I've avoided the black because

-I wanted a spring-like look.

0:24:010:24:05

-I wanted to create

-a light and natural look.

0:24:060:24:09

-You could add the black

-for the evening...

0:24:090:24:13

-..but the central shade is lovely to

-add more definition to the crease.

0:24:130:24:19

-Adding the darker shade in this

-corner gives the eye more shape.

0:24:190:24:25

-This palette is suitable for

-all occasions both day and night.

0:24:260:24:30

-We're discussing peaches and pinks

-so do you use these colours, Helen?

0:24:310:24:36

-No, I haven't used them in the past.

0:24:360:24:39

-I tend to stick to shades of brown.

0:24:390:24:43

-I'm quite boring in that sense!

0:24:430:24:45

-We're traditional.

0:24:460:24:48

-We're traditional.

-

-Yes, that's the way to phrase it.

0:24:480:24:50

-Peach is a step forward from brown.

0:24:500:24:54

-I'm just the same

-and stick to brown shades.

0:24:540:24:57

-It's a step forward

-and leads to coral and pink tones.

0:24:580:25:01

-There's lovely palettes to be had.

0:25:020:25:05

-Brands are breaking the mould

-to offer something new.

0:25:050:25:09

-Keep an eye out for the new colours

-but start with the peach.

0:25:100:25:14

-We'll start with peach!

0:25:140:25:16

-Some of us...

0:25:160:25:17

-Oh, excuse me.

0:25:180:25:19

-Oh, excuse me.

-

-Bless you!

0:25:190:25:20

-We don't wear peach on our eyes

-or any sort of eye make-up...

0:25:210:25:25

-..but like a bright lipstick.

0:25:250:25:27

-I've got two options

-that are coral-coloured.

0:25:270:25:30

-A lot of people love wearing coral

-for the summer.

0:25:300:25:34

-These suit any colouring.

0:25:340:25:36

-Sian, Helen and I

-can wear this colour.

0:25:360:25:39

-Helen's wearing the Pink Brandy

-by Max Factor.

0:25:390:25:43

-It's a great price at only 8.

0:25:430:25:45

-Let's apply a touch of it.

0:25:450:25:47

-When using this sort of colour,

-you need a good quality lip liner.

0:25:480:25:53

-I've got a lot of reasonably-priced

-lipsticks in my kit...

0:25:530:25:58

-..but I always carry

-a good quality lip liner.

0:25:580:26:01

-I love the ones

-by MAC and Estee Lauder.

0:26:020:26:04

-They stay on the lips and are soft.

0:26:050:26:07

-It's important to avoid having

-that harsh line.

0:26:070:26:11

-It needs to blend in.

0:26:110:26:13

-It's very 1990s to have

-that harsh line around the lips.

0:26:130:26:17

-The liner

-should blend into the lipstick.

0:26:170:26:20

-This colour

-and shades of pink and red...

0:26:200:26:24

-..needs to be contained

-by the liner.

0:26:240:26:28

-You don't want it to bleed

-onto the rest of your face.

0:26:280:26:32

-It looks untidy

-and we don't want that!

0:26:320:26:35

-MAC has a lipstick that's brighter

-than what Helen is wearing.

0:26:350:26:40

-MAC makes a lot of lipsticks.

0:26:400:26:42

-If you can't find

-the colour you want anywhere...

0:26:430:26:48

-..go to MAC as they have a great

-choice that vary in consistency.

0:26:480:26:53

-This one is amplified.

0:26:530:26:55

-It means that this colour

-is almost neon.

0:26:550:26:59

-It isn't neon but not far off!

0:27:000:27:02

-Let me show you on my hand.

0:27:020:27:03

-Let me show you on my hand.

-

-Oh, that's bright!

0:27:030:27:04

-It is bright but looks great.

0:27:040:27:07

-If you choose a colour

-that's slightly different...

0:27:070:27:11

-..try it out by the counters

-and talk to the assistants.

0:27:110:27:16

-They can test a few different ones

-with you and remove them properly.

0:27:160:27:21

-Don't do it yourself

-with a tissue...

0:27:210:27:23

-..because it stains the lips

-and your make-up will look messy.

0:27:240:27:28

-Take your time because you can't

-choose a new lipstick in seconds.

0:27:290:27:35

-You should spend

-at least an afternoon on it!

0:27:350:27:38

-Book an appointment

-as the assistants are happy to help.

0:27:380:27:42

-And it doesn't have

-to break the bank.

0:27:420:27:45

-There's a lot of reasonably-priced

-colours that you can try out.

0:27:450:27:50

-Shop around because there's some

-excellent products out there.

0:27:500:27:54

-They are always trying to improve.

0:27:550:27:57

-I've got a whole variety of brands

-in my kit.

0:27:570:28:00

-Thank you, Emma and Helen.

0:28:010:28:03

-Thank you, ladies.

0:28:040:28:05

-It's the Year of Legends in Wales.

0:28:050:28:07

-A few years ago, Elinor Gwynn

-visited the Kenfig Sand Dunes...

0:28:080:28:12

-..between Porthcawl and Port Talbot

-that boasts many legends.

0:28:130:28:17

-We've been following the

-coastal path and reached Kenfig...

0:28:240:28:29

-..which is to the west of Porthcawl

-and near Pyle and Bridgend.

0:28:290:28:35

-Sand dunes used to stretch all the

-way from Ogmore-by-Sea to Swansea.

0:28:350:28:40

-Large parts of the dune system

-are long gone...

0:28:400:28:44

-..but I'm glad

-that this part is protected.

0:28:440:28:47

-There are numerous dunes.

0:28:480:28:50

-It's a massive system

-and we only catch a glimpse of it...

0:28:500:28:54

-..as we whiz along the M4

-in our cars.

0:28:540:28:57

-It's worth stopping to spend

-a few days exploring the area.

0:28:570:29:03

-It houses a wealth of wildlife...

0:29:030:29:06

-..and is steeped in history

-and mythology.

0:29:060:29:09

-There's a different feel and look

-to this part of the path...

0:29:160:29:20

-..when compared with

-some of the newer sections.

0:29:210:29:25

-What's the history of this part?

0:29:250:29:27

-This path was created to help with

-the expansion of the steelworks.

0:29:270:29:32

-They wanted a larger port

-to house the big tankers.

0:29:330:29:37

-The road was built to transport

-stone from Cornelly Quarry...

0:29:370:29:42

-..to the steelworks

-that stands behind us.

0:29:420:29:46

-After the road was closed, we fought

-to stop vehicles from using it.

0:29:460:29:51

-Today, it's now part

-of the Wales Coast Path.

0:29:520:29:56

-This path branches off into several

-paths that stretch around the dunes.

0:29:570:30:02

-The dune system is larger

-than people think it is.

0:30:020:30:06

-It's a trek to the Kenfig Centre and

-there's numerous paths on the way.

0:30:060:30:12

-Let's follow one of these

-smaller paths into the dune system.

0:30:120:30:18

-The dunes are home to a variety

-of rare plants and animals.

0:30:200:30:25

-Dunes are dynamic habitats.

0:30:250:30:27

-It's vital that some of them

-are left as open sand dunes.

0:30:280:30:31

-Over the years, we've endeavoured

-to safeguard the dunes...

0:30:320:30:36

-..by planting rushes

-and opening coastal caravan parks.

0:30:360:30:41

-The sand will turn to soil...

0:30:410:30:43

-..and rare plants,

-such as the fen orchid disappear.

0:30:430:30:47

-Kenfig has gradually

-been stabilized.

0:30:480:30:51

-They are currently recreating

-and rebuilding new sand dunes.

0:30:510:30:57

-One notable aspect

-of the dunes at Kenfig...

0:30:570:31:00

-..is the old town

-that was buried under the sand.

0:31:010:31:04

-The laws of the town

-are still available to read.

0:31:050:31:08

-They were published in ordinances

-in 1330.

0:31:080:31:11

-You weren't allowed

-to kill an animal in the street.

0:31:120:31:15

-If you owned a property

-on the high street...

0:31:150:31:19

-..you had to keep

-the pavement clean.

0:31:190:31:22

-Its biggest threat

-came in the form of sand.

0:31:220:31:26

-A massive storm hit in 1330

-and engulfed the area in sand.

0:31:260:31:32

-Over the next 200 years,

-the sand slowly crept in.

0:31:320:31:38

-The villagers could do nothing

-so they moved away.

0:31:380:31:42

-The church was moved to Pyle.

0:31:420:31:44

-The church in Pyle

-once stood in Kenfig.

0:31:440:31:48

-The residents of Kenfig moved to

-Pyle, Kenfig Hill and Cefn Cribwr.

0:31:480:31:54

-The town was left to wrack and ruin

-and only parts of the castle remain.

0:31:540:32:00

-On this beautiful day, it's

-wonderful to reach the Kenfig Pool.

0:32:080:32:13

-You can feel the moisture

-in the air.

0:32:130:32:16

-What's the history of this area?

0:32:160:32:18

-It's a freshwater lake,

-rather than a salt-water lake.

0:32:190:32:23

-Several years ago, tests

-were carried out on the lake.

0:32:230:32:27

-They discovered that the water

-comes from the Brecon Beacons.

0:32:270:32:31

-It travels underground.

0:32:310:32:33

-This lake could be unique.

0:32:330:32:35

-There isn't a river flowing into it

-or one flowing out of it.

0:32:360:32:40

-Tom and I had a great afternoon

-in Kenfig.

0:32:440:32:47

-We chatted about shipwrecks...

0:32:480:32:50

-..Medieval castles,

-smuggling and folklore.

0:32:500:32:53

-We realized this part of Wales still

-held many secrets to be discovered.

0:32:540:32:59

-They were lucky

-to have fine weather.

0:33:060:33:09

-You wouldn't expect to find

-such a place right next to the M4!

0:33:090:33:13

-On tonight's Heno, Daf Wyn and

-Steffan go on an incredible journey.

0:33:130:33:19

-Why does man climb mountains?

0:33:250:33:27

-For millennia, the world's peaks

-have enticed people to conquer them.

0:33:270:33:33

-Steff and I came to Snowdonia...

0:33:350:33:37

-..to prepare for

-the biggest challenge of our lives.

0:33:370:33:41

-Steff had booked a trip

-to the Himalayas...

0:33:420:33:45

-..to fulfil a dream and see

-one of the wonders of the world.

0:33:450:33:49

-And me?

0:33:490:33:51

-I went with him

-to see what all the fuss was about!

0:33:510:33:55

-This wasn't a holiday

-but twelve days of solid walking...

0:33:570:34:01

-..up and down...

0:34:010:34:03

-..with the aim of climbing 5,300m...

0:34:030:34:06

-..to the foot of the world's

-highest mountain - Everest!

0:34:060:34:10

-I'm looking forward to seeing that.

0:34:220:34:24

-I'm looking forward to seeing that.

-

-Yes, me too.

0:34:240:34:26

-You can see Everest Steff a Daf

-on S4C at 7.00pm.

0:34:260:34:31

-After the break...

0:34:310:34:33

-..Catrin prepares a bread and butter

-pudding using hot cross buns!

0:34:340:34:40

-.

0:34:460:34:46

-Subtitles

0:34:480:34:48

-Subtitles

-

-Subtitles

0:34:480:34:50

-Welcome back.

0:34:550:34:56

-We close with Catrin

-and her bread and butter pudding.

0:34:560:35:00

-Before Sian tells you,

-I've eaten most of your first dish.

0:35:000:35:04

-He's eaten the lot!

0:35:050:35:06

-It was delicious.

0:35:060:35:08

-When it's delicious, I eat it!

0:35:080:35:11

-I had one mouthful

-and he scoffed the lot.

0:35:110:35:14

-You're lucky you had that.

0:35:140:35:16

-If you have hot cross buns

-left from Good Friday...

0:35:170:35:21

-..you can make

-a bread and butter pudding.

0:35:210:35:24

-You could use panettone or brioche

-as the custard recipe is the same.

0:35:250:35:30

-Today, I'm using hot cross buns.

0:35:300:35:33

-All I've done is cut them in half.

0:35:330:35:37

-It's better if they are dry as

-they'll absorb more of the custard.

0:35:370:35:42

-The staler the better!

0:35:420:35:43

-The staler the better!

-

-Yes, that's right.

0:35:430:35:44

-Spread some butter on each half.

0:35:450:35:48

-I'm also going

-to spread some marmalade on them.

0:35:480:35:53

-It will compliment the spices

-in the hot cross buns.

0:35:530:35:59

-What are the ingredients

-for a hot cross buns?

0:35:590:36:03

-What are the spices?

0:36:030:36:06

-They contain apple,

-sultanas and cinnamon.

0:36:060:36:09

-It's a rich bread.

0:36:100:36:12

-The cross is made from a paste

-of flour and water.

0:36:120:36:17

-I've got an ovenproof dish ready.

0:36:180:36:20

-Spread some marmalade

-between each bun.

0:36:200:36:24

-Press the halves together

-and place the buns in the tin.

0:36:240:36:29

-It's like a sandwich.

0:36:290:36:30

-It's like a sandwich.

-

-Yes, that's right.

0:36:300:36:32

-I'll put these in quickly

-and come back to it later.

0:36:320:36:37

-I'd better turn that one over.

0:36:370:36:39

-What have I done?

0:36:390:36:40

-What have I done?

-

-You've got two bases together!

0:36:400:36:43

-I'm told that they would

-hang these in their kitchens.

0:36:430:36:47

-It brought luck and stopped

-the kitchen from catching fire!

0:36:470:36:51

-Giving a bun to an ill person

-helped them to recover.

0:36:510:36:55

-There's a lot

-of different traditions.

0:36:550:36:58

-The buns are in the tin

-so let's move to the custard.

0:36:580:37:01

-You can use this recipe

-with any type of bread.

0:37:020:37:06

-I've beaten four egg yolks.

0:37:060:37:09

-Add 100g of caster sugar.

0:37:090:37:11

-Whisk them together.

0:37:110:37:14

-I'm going to add a mixture that's

-half milk and half double cream.

0:37:140:37:19

-It's 300ml of double cream...

0:37:200:37:23

-..and 300ml of milk.

0:37:230:37:25

-Use semi-skimmed or full-fat

-but don't use skimmed milk.

0:37:260:37:30

-We'll ignore the calories.

0:37:300:37:32

-It won't work with skimmed milk.

0:37:320:37:35

-We've eaten so much chocolate

-over the weekend so it won't matter.

0:37:350:37:40

-One pudding

-won't make much difference.

0:37:400:37:43

-I haven't had an egg

-so if you want to buy me one...

0:37:430:37:47

-They're on sale now.

0:37:470:37:49

-Yes, so I'll go home with a dozen!

0:37:490:37:51

-Pour the mixture back into the jug

-which is a good little tip.

0:37:530:37:58

-It helps to keep things neat.

0:37:580:38:01

-Pour the custard all over the bread.

0:38:020:38:06

-Allow the bread to absorb it.

0:38:070:38:09

-You can still see the crosses

-on the buns.

0:38:100:38:13

-You wouldn't get that

-if you'd cut them into small pieces.

0:38:130:38:18

-Sprinkle 25g of Demerara sugar

-over the top...

0:38:190:38:22

-..as well as some cinnamon.

0:38:230:38:25

-It has a great smell

-and adds more flavour.

0:38:250:38:29

-This is baked at 160 degrees Celsius

-or gas mark 3 for 50 minutes.

0:38:290:38:35

-It's a good idea

-to bake it in a bain marie.

0:38:350:38:39

-I'm using a roasting tin.

0:38:390:38:41

-Why are you doing that?

0:38:410:38:43

-Custard cooks very quickly.

0:38:430:38:46

-This will stop it from overcooking.

0:38:460:38:49

-It's a bath of water.

0:38:500:38:51

-This moderates the cooking process.

0:38:510:38:54

-It creates a lot of steam

-which will give a silky custard.

0:38:540:38:59

-It won't overcook.

0:39:000:39:01

-Do you get the same effect

-if you cook it at a lower heat?

0:39:020:39:05

-Yes, but you don't want the outside

-to cook and have a raw middle.

0:39:060:39:11

-Using this methods protects

-the edges from being overcooked.

0:39:120:39:16

-What tin are you using?

0:39:160:39:18

-This is just a normal roasting tin.

0:39:190:39:21

-It would help

-if I put the pudding in the tin!

0:39:210:39:25

-It needs to be deep.

0:39:250:39:26

-Be careful

-as we're using boiling water.

0:39:270:39:29

-Place it in the oven...

0:39:300:39:31

-..and half fill the tin

-with boiling water.

0:39:320:39:36

-This is called a bain marie.

0:39:360:39:38

-Make sure it doesn't go

-into the custard.

0:39:390:39:41

-Yes... ooops!

0:39:420:39:43

-You missed.

0:39:430:39:44

-You can clean the oven

-at the same time!

0:39:450:39:48

-It needs about 50 minutes

-in the oven.

0:39:480:39:51

-The steam helps to give you

-a moist pudding.

0:39:510:39:55

-The buns are cooked

-so the focus is on the custard.

0:39:560:40:00

-The custard should set

-but have a slight wobble.

0:40:000:40:04

-You can see that

-in the one I baked earlier.

0:40:040:40:08

-The custard is gorgeous.

0:40:090:40:12

-The sugar has melted...

0:40:120:40:14

-..and the marmalade

-also adds more flavour.

0:40:140:40:17

-It should have a slight wobble

-when you remove it from the oven.

0:40:180:40:22

-Yes, and you can see that

-in the middle of this one.

0:40:230:40:27

-It's a bit like jelly.

0:40:270:40:29

-It's like rubber if it's overcooked.

0:40:290:40:32

-You've used marmalade

-because it compliments the flavours.

0:40:320:40:37

-Can you use something else

-if you don't like marmalade?

0:40:370:40:41

-You could replace it with chocolate.

0:40:410:40:44

-Add a layer of chocolate chips

-instead of the marmalade.

0:40:440:40:50

-It would give you

-a chocolate version.

0:40:500:40:53

-Marmalade compliments

-these flavours...

0:40:530:40:57

-..so I'd replace the hot cross buns

-with a brioche if you used jam.

0:40:580:41:03

-Try that and tell me what you think.

0:41:030:41:06

-I ate so much earlier

-that I'm almost too full to try it.

0:41:070:41:10

-I'll try it for you.

0:41:110:41:12

-You're making me jealous.

0:41:120:41:14

-That's lovely.

0:41:140:41:16

-It's a simple recipe to prepare.

0:41:160:41:19

-Don't eat it too quickly

-because I want some more.

0:41:190:41:22

-You can have the other bowl.

0:41:230:41:25

-Thank you.

0:41:250:41:26

-That's all for today

-but we're back tomorrow at 2.00pm.

0:41:260:41:30

-Don't forget the programme

-on Everest at 7.00pm.

0:41:300:41:34

-Enjoy the rest of the bank holiday.

0:41:340:41:37

-S4C Subtitles by Tinopolis

0:42:010:42:03

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0:42:030:42:03

Cyfres gylchgrawn gydag eitemau coginio a ffasiwn a chyngor am bopeth o addurno'ch cartref i ddewis llyfr da. Magazine series including features on fashion, style, antiques and cookery.


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