0:00:00 > 0:00:08- Subtitles
0:00:08 > 0:00:14- Subtitles
0:00:18 > 0:00:20- Hello and welcome to Prynhawn Da...
0:00:20 > 0:00:24- ..on Monday 29 February - as it's a leap year.
0:00:24 > 0:00:27- Happy birthday to all those...
0:00:27 > 0:00:36- ..celebrating their first birthday - in four years.
0:00:37 > 0:00:39- Welcome to the programme.
0:00:40 > 0:00:43- This is what else - we have for you today.
0:00:43 > 0:00:50- Lisa makes a cawl and Welshcakes - in preparation for St David's Day.
0:00:51 > 0:00:59- Heledd tells us about Shnwcs that - is ideal for those with a new baby.
0:00:59 > 0:01:05- Ann Hughes chats about the - 2016 Wales Interceltic Festival...
0:01:06 > 0:01:09- ..that's held in Porthcawl - over the weekend.
0:01:10 > 0:01:13- Marion has some beauty gifts - for Mother's Day.
0:01:14 > 0:01:23- Dylan Rowlands discusses the wines - to serve on St David's Day.
0:01:23 > 0:01:27- Join us for all this on Prynhawn Da - on 29 February.
0:01:33 > 0:01:34- We start the programme...
0:01:34 > 0:01:38- ..by looking at some of the - headlines with Catrin Gerallt.
0:01:38 > 0:01:40- Welcome to the programme.
0:01:41 > 0:01:43- Thank you.
0:01:43 > 0:01:47- There's no better place to start - than with the Oscars...
0:01:47 > 0:01:50- ..that were announced in Los Angeles - last night.
0:01:50 > 0:01:59- It was a great night.
0:02:00 > 0:02:05- It's no wonder to know about the - winners.
0:02:05 > 0:02:09- This year's Oscars was - overshadowed by the controversy...
0:02:09 > 0:02:14- ..surrounding the race row and lack - of diversity amongst the nominees.
0:02:14 > 0:02:17- Leonardo DiCaprio - has finally won himself an Oscar.
0:02:18 > 0:02:28- Leonardo DiCaprio won the Best Actor - Oscar for his role in The Revenant.
0:02:31 > 0:02:36- It's an incredible film.
0:02:36 > 0:02:41- The Welsh make-up artist, Sian Grigg - was nominated for an Oscar...
0:02:42 > 0:02:52- ..for her work on the make-up - for The Revenant.
0:02:53 > 0:03:00- I read an article about the way Sian - had to prepare Leonardo DiCaprio...
0:03:00 > 0:03:07- ..for the role.
0:03:08 > 0:03:14- Leonardo DiCaprio is attacked - by a bear in this film.
0:03:14 > 0:03:24- She had to prepare a false layer - of skin.
0:03:30 > 0:03:36- This year, three of the 40 women who - were nominated hailed from Wales.
0:03:36 > 0:03:40- The producer, - Kimberley Warner's documentary...
0:03:40 > 0:03:44- ..was shortlisted - in the short documentary category.
0:03:44 > 0:03:50- The visual effects artist, - Sara Bennett...
0:03:50 > 0:03:54- ..was nominated for her work - in Ex Machina...
0:03:54 > 0:03:58- ..and she won the Oscar too.
0:03:59 > 0:04:03- Where are all the men from Wales?
0:04:04 > 0:04:14- They should have been nominated too.
0:04:26 > 0:04:31- There's been a lot of discussion - about racism at the awards.
0:04:32 > 0:04:38- A lot of the press focused - on the ceremony...
0:04:38 > 0:04:43- ..as opposed to the actual winners.
0:04:44 > 0:04:51- None of the nominees - had black skin.
0:04:51 > 0:04:56- Will Smith and his wife chose - to boycott the ceremony.
0:04:56 > 0:05:01- The Oscars was presented - by the black comedian, Chris Rock.
0:05:02 > 0:05:06- He did a great job.
0:05:06 > 0:05:16- He was very sensitive.
0:05:19 > 0:05:28- He has been praised for - his presentation skills.
0:05:28 > 0:05:37- He said that Hollywood has been - racist since the start...
0:05:37 > 0:05:47- ..and this has not changed - in the 88 years of the Oscars.
0:06:00 > 0:06:05- He also pocked fun at some of - his fellow black Oscars.
0:06:06 > 0:06:11- There's also been a new study that - has exposed a class ceiling...
0:06:11 > 0:06:16- ..that deters - less privileged actors.
0:06:16 > 0:06:21- A study by The Observer - revealed the extent...
0:06:21 > 0:06:26- ..to which actors from - relatively wealthy backgrounds...
0:06:26 > 0:06:31- ..are dominating the theatre - and film industry.
0:06:31 > 0:06:36- Some 73% of British performers in - the theatre and film industry...
0:06:36 > 0:06:45- ..are from middle-class backgrounds.
0:06:45 > 0:06:52- Actors such as Benedict Cumberbatch - went to a private school.
0:06:52 > 0:07:02- It's very expensive - to live in London.
0:07:10 > 0:07:13- Many of the actors have homes - in London.
0:07:13 > 0:07:18- It's very difficult for people - to get work in London...
0:07:18 > 0:07:23- ..if you don't live in the city.
0:07:24 > 0:07:28- Let's move to The Sunday Times.
0:07:29 > 0:07:33- The Sunday Times has revealed...
0:07:33 > 0:07:42- ..the ten most Eurosceptic - and Europhile places in Britain.
0:07:42 > 0:07:49- Many referred to the conflict - between David Cameron...
0:07:49 > 0:07:53- ..and Boris Johnson!
0:07:53 > 0:08:03- Both of these men are Tories.
0:08:14 > 0:08:18- A lady who does stand-up said that - she felt sorry...
0:08:18 > 0:08:28- ..for David Cameron.
0:08:28 > 0:08:37- He's been criticized a lot - for his role in the EU.
0:08:37 > 0:08:40- Many think that he should stop - criticizing Boris.
0:08:40 > 0:08:42- Thank you, Catrin.
0:08:43 > 0:08:46- After the break, Lisa joins us - to rustle up a warming Welsh cawl.
0:08:46 > 0:08:48- It's the perfect dish on a cold day.
0:08:49 > 0:08:52- Heledd ventures to Cardiff to hear - of a new business called Shnwcs.
0:08:52 > 0:08:54- Join us in a few minutes.
0:08:55 > 0:08:55- .
0:09:02 > 0:09:04- Subtitles
0:09:08 > 0:09:10- Welcome back.
0:09:10 > 0:09:15- Lisa Fearn joins us in the kitchen.
0:09:15 > 0:09:21- We start with a warming Welsh cawl.
0:09:21 > 0:09:26- What's the difference - between a cawl and a lobscouse?
0:09:26 > 0:09:36- People in North Wales often - refer to this dish as a lobscouse.
0:09:39 > 0:09:45- We use the word, Cawl - in South Wales.
0:09:45 > 0:09:50- This is cawl to me.
0:09:50 > 0:09:53- You can use any type of meat - for this.
0:09:54 > 0:10:04- You can use ham.
0:10:05 > 0:10:12- I'm using beef today.
0:10:12 > 0:10:22- There's a lot of fat in lamb, - but you can use it for cawl.
0:10:25 > 0:10:29- I'm using a brisket.
0:10:29 > 0:10:33- Brisket looks like steak, - but is a cheaper piece of meat.
0:10:33 > 0:10:43- You need to cook this slowly.
0:10:47 > 0:10:53- Cut the brisket into small pieces - and lightly fry it in oil.
0:10:54 > 0:10:58- This will begin the cooking process.
0:10:59 > 0:11:03- I'm not going to show you - that process now.
0:11:03 > 0:11:13- I cooked this piece of meat - for two hours.
0:11:15 > 0:11:21- The meat will come away in pieces - after two hours of cooking.
0:11:21 > 0:11:31- The cheaper pieces of meat - are usually used for cawl.
0:11:31 > 0:11:38- If you eat cawl like this, - you can have your five-a-day.
0:11:38 > 0:11:43- We're using the traditional - root vegetables.
0:11:43 > 0:11:53- The leeks are from my garden.
0:11:54 > 0:11:58- I'm also using a parsnip, - carrots and potatoes.
0:11:58 > 0:12:08- I'm going to chop these up.
0:12:11 > 0:12:21- Children always ask me what size - they should chop the vegetables to.
0:12:21 > 0:12:27- It should be enough to fill a spoon - but no bigger.
0:12:28 > 0:12:36- If you like sprouts, - you can put them in to the cawl.
0:12:36 > 0:12:39- I've chopped all of the vegetables - to the same size...
0:12:39 > 0:12:43- I've chopped all of the vegetables - to the same size...
0:12:43 > 0:12:50- ..apart from the potatoes.
0:12:50 > 0:13:00- Add two litres of vegetable - or chicken stock.
0:13:04 > 0:13:08- You can use the liquid that was used - from the meat.
0:13:09 > 0:13:19- Every cawl tastes different.
0:13:22 > 0:13:27- Place the vegetables in the saucepan - with the brisket...
0:13:27 > 0:13:33- ..and cover them in boiling water.
0:13:34 > 0:13:40- You can see how easily the meat - breaks up after two hours.
0:13:40 > 0:13:46- My grandmother used - to cut the meat on the plate...
0:13:46 > 0:13:55- ..to see how much meat - she would add to the cawl.
0:13:55 > 0:14:05- Serve it with hot bread and cheese.
0:14:05 > 0:14:07- Thank you, Lisa.
0:14:07 > 0:14:11- Next, we venture to Cardiff...
0:14:11 > 0:14:15- ..where Heledd Gwyndaf hears - of a new company called Shnwcs.
0:14:15 > 0:14:21- A year ago, this home had a new baby - and it inspired a new business.
0:14:26 > 0:14:30- Maternity leave is challenging - with lots to learn...
0:14:31 > 0:14:37- ..practical duties to do, whilst - attempting to keep the mind active.
0:14:37 > 0:14:41- You could start a business - like Sara Mair from Cardiff.
0:14:41 > 0:14:46- I wanted baby milestone cards for my - son, Steffan and found English ones.
0:14:46 > 0:14:53- I didn't want to fill our photo - album with those as we speak Welsh.
0:14:53 > 0:14:59- Therefore, we decided to create - packs of 30 Welsh milestone cards.
0:14:59 > 0:15:05- In English, there were already cards - to mark milestones in a baby's life.
0:15:05 > 0:15:10- The cards are designed to - eradicate the need for photo albums.
0:15:10 > 0:15:14- My mother had a book - of my milestones like first steps.
0:15:15 > 0:15:20- These days, we don't have as much - time and we want instant results.
0:15:21 > 0:15:24- We take out our phones, - take a photograph...
0:15:25 > 0:15:30- ..to share with friends and family - on Facebook or WhatsApp.
0:15:30 > 0:15:33- Sara Mair saw a gap in the market.
0:15:33 > 0:15:37- These cards - aren't just Welsh translations.
0:15:37 > 0:15:42- They're adaptations - because they also have a Welsh feel.
0:15:42 > 0:15:47- My friends advised me - to include cards with milestones...
0:15:47 > 0:15:51- ..such as the first Eisteddfod, - first St David's Day...
0:15:52 > 0:15:56- ..and cards that show support - for Wales during match days.
0:15:57 > 0:16:01- It sounds like you've done - lots of informal market research.
0:16:02 > 0:16:06- I've questioned lots of friends - who are also parents.
0:16:07 > 0:16:11- They've put me on the right track - regarding which cards to include.
0:16:11 > 0:16:14- How have you marketed the cards?
0:16:14 > 0:16:19- I haven't done much advertising - and I've depended on word of mouth.
0:16:20 > 0:16:26- Other parents have seen the cards - on Facebook and sent me a message.
0:16:26 > 0:16:31- Sara Mair enjoys - being an entrepreneur.
0:16:32 > 0:16:37- I've been doing this for five weeks - but already ordered more stock.
0:16:37 > 0:16:43- The cards are available - in Welsh shops in Cardiff and Wales.
0:16:43 > 0:16:48- It was rather scary - when the first packs arrived.
0:16:48 > 0:16:51- However, - the response has been fantastic.
0:16:52 > 0:16:56- Do you have plans - to expand your business?
0:16:56 > 0:16:59- I'm still waiting - for my next brainwave.
0:17:03 > 0:17:06- Good luck to Sara - with her new business.
0:17:07 > 0:17:11- Rhodri from the Heno team - has joined us in the studio.
0:17:11 > 0:17:19- What delights have you got for us - on tonight's Heno?
0:17:19 > 0:17:24- We visit Aberdare...
0:17:24 > 0:17:29- ..to view some of the daffodils - that have bloomed early.
0:17:30 > 0:17:34- Last night, the world of the silver - screen was out in full force...
0:17:34 > 0:17:38- ..for the 88th annual Oscars.
0:17:38 > 0:17:43- Lowri Cooke joins us to chat about - the films and the actors...
0:17:43 > 0:17:47- ..who made it to the fore.
0:17:48 > 0:17:53- Huw Rees looks at the best and - worst dressed from the red carpet...
0:17:53 > 0:17:57- ..and recreates some of the styles - of the Oscars.
0:17:57 > 0:18:01- The photographer, Keith Morris - joins us in the studio...
0:18:01 > 0:18:05- ..and reveals the winner of our - winter photography competition.
0:18:06 > 0:18:08- After the break...
0:18:08 > 0:18:12- ..Ann Hughes chats about - the 2016 Wales Interceltic Festival.
0:18:13 > 0:18:17- Marion has beauty gifts - for Mother's Day.
0:18:18 > 0:18:18- .
0:18:21 > 0:18:23- Subtitles
0:18:27 > 0:18:29- Welcome back.
0:18:29 > 0:18:32- Ann Hughes - is one of the organizers...
0:18:32 > 0:18:36- ..of the 2016 Wales - Interceltic Festival...
0:18:37 > 0:18:40- ..that's held in Porthcawl - this weekend.
0:18:42 > 0:18:46- Welcome to the programme, Ann.
0:18:46 > 0:18:56- Tell us more about the festival.
0:19:04 > 0:19:14- We invite artists from different - Celtic countries to perform.
0:19:14 > 0:19:24- The artists will visit schools - and hold workshops.
0:19:34 > 0:19:44- We unofficially start with a party - for the artists on Thursday.
0:19:57 > 0:20:07- The band, Rura from Ireland - will perform on Friday.
0:20:10 > 0:20:20- The festival - has been running for 15 years.
0:20:22 > 0:20:27- We visited an event similar to this - in L'orient.
0:20:27 > 0:20:33- We didn't feel that we had an event - like this in Wales.
0:20:33 > 0:20:38- The festival was a great success - last year.
0:20:38 > 0:20:43- We have a special harp project - this year.
0:20:44 > 0:20:50- Harpists from different countries - will come together...
0:20:50 > 0:20:58- ..and prepare a special project - for us.
0:20:58 > 0:21:08- For more information, visit the - website www.cwlwmceltaidd.org
0:21:08 > 0:21:16- You'll find the details - of the program on our website.
0:21:17 > 0:21:24- We've always have clog dancing - at the event.
0:21:24 > 0:21:31- Tudur Phillips has been - teaching in schools this year...
0:21:31 > 0:21:38- ..and we hope that 50 children - will come together on Sunday...
0:21:38 > 0:21:48- ..to perform at the festival.
0:22:00 > 0:22:04- The groups who will perform - on the weekend...
0:22:04 > 0:22:07- ..include Rura, - Mabon and Sorella.
0:22:07 > 0:22:10- We have many different artists.
0:22:11 > 0:22:14- This year, Easter is early - so Mother's Day is early too...
0:22:15 > 0:22:19- ..and it's on Sunday.
0:22:19 > 0:22:27- Are you looking for gifts - for your mother and grandmother?
0:22:27 > 0:22:31- on our behalf.
0:22:31 > 0:22:34- Welcome to the programme, Marion.
0:22:34 > 0:22:41- Thank you.
0:22:42 > 0:22:47- I've tried to find products - for everyone.
0:22:47 > 0:22:53- Christmas wasn't that long ago.
0:22:53 > 0:23:00- I've tried to look for unique - and different gifts.
0:23:00 > 0:23:10- Everything you will need - for cleaning the body...
0:23:11 > 0:23:17- ..is available in this indulgence - collection.
0:23:18 > 0:23:28- The next products - are also for the body.
0:23:34 > 0:23:44- The body wash and lotion - is also reasonably priced.
0:23:54 > 0:23:58- The product is by Ted Baker - and it costs 7.50.
0:23:59 > 0:24:07- Next, we have a product by the - Body Shop product is 28.
0:24:07 > 0:24:12- They all have great packaging.
0:24:12 > 0:24:17- The roses - are grown in Haverfordwest.
0:24:17 > 0:24:21- This product is great - and comes from Wales.
0:24:21 > 0:24:28- Next, we move on to facial products.
0:24:28 > 0:24:34- The Estee Lauder product costs 42.
0:24:34 > 0:24:39- You pay for this moisturizer...
0:24:39 > 0:24:49- ..but you get everything else - for free.
0:24:49 > 0:24:55- This is a great treat and makes - the price much more reasonable.
0:24:55 > 0:25:05- I keep the miniatures - for when I go away.
0:25:37 > 0:25:40- Their skin has less colour - and is thinner.
0:25:41 > 0:25:44- This product gives colour - to the face...
0:25:44 > 0:25:47- ..and helps to keep the skin
0:25:47 > 0:25:56- The Smashbox product costs 28.
0:25:56 > 0:26:02- It looks more like a gift - with the bow.
0:26:02 > 0:26:09- You can ask the ladies - in the shop to do this.
0:26:09 > 0:26:19- Next, we have a product by Clinique - that costs 79.
0:26:21 > 0:26:29- If you buy this Clinique product, - you get the three steps with it.
0:26:30 > 0:26:34- You use it for a few seconds a day.
0:26:35 > 0:26:41- Next, we have perfume.
0:26:41 > 0:26:49- The Si Giorgio Armani - product costs 67.50.
0:26:49 > 0:26:59- This is great for the spring.
0:27:01 > 0:27:09- He's collected stones from the sea - for many years.
0:27:10 > 0:27:16- That is the reason for the shape - of the top on the bottles.
0:27:16 > 0:27:24- You want a nice bottle - to put on your dressing tables.
0:27:25 > 0:27:32- Our final product is CK2 by - Calvin Klein which costs 45.
0:27:32 > 0:27:36- You can share this with the husband - or partner.
0:27:36 > 0:27:39- This is light - and has a spicy element to it.
0:27:39 > 0:27:41- Thank you, Marion.
0:27:43 > 0:27:45- Join us in a few minutes.
0:27:46 > 0:27:47- .
0:27:49 > 0:27:51- Subtitles
0:27:54 > 0:27:57- Welcome back to Prynhawn Da.
0:27:57 > 0:28:00- Lisa has returned to the studio.
0:28:00 > 0:28:03- The cawl you made earlier - was delicious.
0:28:03 > 0:28:12- The next recipe is for Welshcakes.
0:28:12 > 0:28:22- Everyone has the same recipe...
0:28:24 > 0:28:28- ..but they all seem - to taste differently.
0:28:29 > 0:28:36- Everyone has their own recipe - for Welshcakes.
0:28:36 > 0:28:44- I've looked at them and they all - appear to be the same!
0:28:44 > 0:28:48- Some people include cinnamon...
0:28:48 > 0:28:58- ..but I don't like it in my recipe.
0:29:00 > 0:29:05- It's difficult to cook them - in a frying pan...
0:29:05 > 0:29:12- ..as they can burn.
0:29:12 > 0:29:22- Most people cook them on a stone.
0:29:29 > 0:29:39- The recipe is made from self-raising - flour and salted butter.
0:29:40 > 0:29:45- Do you use salted - or unsalted butter?
0:29:45 > 0:29:50- Some ingredients say to make it - with unsalted butter...
0:29:50 > 0:29:55- ..but to add a touch of salt.
0:29:55 > 0:30:01- I decide that it's best to ignore - that step...
0:30:01 > 0:30:11- ..and just use unsalted butter!
0:30:14 > 0:30:22- Mix the butter and flour.
0:30:22 > 0:30:32- You can use a device for this task.
0:30:40 > 0:30:45- That device is great for those who - have painful hands.
0:30:45 > 0:30:51- Add some sugar for sweetness.
0:30:51 > 0:31:01- You can add currants, cranberries - or even some ginger.
0:31:01 > 0:31:09- Break in an egg to help - to bind the mixture.
0:31:10 > 0:31:18- You might need a touch of milk - if it looks too dry.
0:31:18 > 0:31:26- This mixture is formed into a ball.
0:31:26 > 0:31:34- It's time to roll it out.
0:31:35 > 0:31:40- You can use this dough - to make a big Welshcake.
0:31:40 > 0:31:45- It looks like a cake.
0:31:45 > 0:31:55- I halved the dough ball...
0:31:58 > 0:32:08- ..and rolled it out to fill the base - of a greased pan.
0:32:09 > 0:32:17- The second part is rolled out - and placed on top.
0:32:18 > 0:32:28- I've also sliced some rhubarb...
0:32:29 > 0:32:37- ..and baked it in the oven - with some grenadine.
0:32:38 > 0:32:47- The grenadine helps the rhubarb - to retain it's redness.
0:32:48 > 0:32:58- Add the rhubarb to the centre - of the cake.
0:33:08 > 0:33:12- The remainder of the Welshcake - mixture goes on top.
0:33:12 > 0:33:16- I want to try the rhubarb one.
0:33:16 > 0:33:26- Let's turn this out.
0:33:26 > 0:33:31- Take a sharp knife - to cut through it.
0:33:31 > 0:33:37- You can see the thin layer - in the middle.
0:33:37 > 0:33:44- It's served with the rhubarb.
0:33:44 > 0:33:49- You can even spilt it and butter it!
0:33:49 > 0:33:58- Sian can try that.
0:33:58 > 0:34:01- There's some syrup to go with it.
0:34:01 > 0:34:03- Thank you, Lisa.
0:34:03 > 0:34:08- We've been asking for photographs in - our winter photography competition.
0:34:08 > 0:34:12- Don't send more photographs as the - winner is released on Heno later.
0:34:13 > 0:34:15- Let's take a look - at some of your entries.
0:35:10 > 0:35:13- Those were some - fantastic photographs.
0:35:13 > 0:35:18- It's time for us to discuss wine - with our expert, Dylan Rowlands.
0:35:18 > 0:35:20- I hope we can get to try some too!
0:35:20 > 0:35:23- Welcome to the programme.
0:35:23 > 0:35:33- Thank you.
0:35:41 > 0:35:45- You've chosen wine to have with - cawl tomorrow.
0:35:45 > 0:35:50- We have a Pant Du red wine.
0:35:50 > 0:35:55- It's ideal for the lobscouse - or the cawl.
0:35:55 > 0:36:00- It's a red wine from Wales.
0:36:00 > 0:36:05- The Pant Du red wine is made - from the Rondo grape in Wales.
0:36:05 > 0:36:13- That's delicious.
0:36:13 > 0:36:21- It's like a Beaujolais.
0:36:21 > 0:36:30- How much does it cost?
0:36:30 > 0:36:36- The Pant Du red wine is 15.
0:36:36 > 0:36:43- It's an artisan wine.
0:36:43 > 0:36:49- This means that it is going - to be more expensive.
0:36:49 > 0:36:54- We also have - a Baron de Ley Rioja Reserva.
0:36:55 > 0:37:04- The Baron de Ley is a Spanish wine - made in 2010.
0:37:05 > 0:37:13- It's been kept in oak caskets - for a few years.
0:37:13 > 0:37:23- This is great when - it's served with meat.
0:37:25 > 0:37:30- The acidity of the wine will break - through the fatty meat.
0:37:30 > 0:37:37- I prefer the Welsh wine.
0:37:37 > 0:37:43- It has an oaky flavour.
0:37:43 > 0:37:52- We move to the Welshcakes.
0:37:53 > 0:37:57- We've got a fizzy wine.
0:37:58 > 0:38:08- The Cascina Barisel Moscato d'Asti - is an Italian wine made in 2014.
0:38:08 > 0:38:11- It's sweet and light.
0:38:11 > 0:38:15- It's only about 5% alcohol.
0:38:15 > 0:38:20- It smells like grapes.
0:38:20 > 0:38:25- It has a strong perfume.
0:38:25 > 0:38:30- You could drink a lot of that!
0:38:30 > 0:38:34- It's ideal for an afternoon tea.
0:38:35 > 0:38:45- I think it's great - with the Welshcakes.
0:38:47 > 0:38:51- It would be lovely - with a Victoria sponge.
0:38:51 > 0:39:01- There's also a Chateau Cornelien - Loupiac white wine.
0:39:06 > 0:39:11- The grapes for this wine - have been left to go mouldy.
0:39:11 > 0:39:17- This is sweet.
0:39:17 > 0:39:23- It makes a real difference - to the flavour.
0:39:23 > 0:39:28- It's a delicious flavour.
0:39:28 > 0:39:38- They taste like a sultana.
0:39:38 > 0:39:44- A lot of people don't like to drink - too much sweet wine.
0:39:45 > 0:39:55- That's really sweet.
0:39:55 > 0:40:01- If the food is sweet, - I think the sweetness in the wine...
0:40:02 > 0:40:06- ..helps to balance the sweetness - of the food.
0:40:06 > 0:40:11- You can pick up a bottle - of the Chateau Cornelien Loupiac...
0:40:12 > 0:40:15- ..for 4 from Lidl.
0:40:15 > 0:40:22- It's down in price from about 7.
0:40:22 > 0:40:28- You're publishing your latest book.
0:40:28 > 0:40:33- Yes, it's being launched tomorrow.
0:40:33 > 0:40:43- Rarebit and Rioja is published - by Y Lolfa and on sale for 14.99.
0:40:45 > 0:40:47- When is the launch?
0:40:47 > 0:40:57- It's a translation - of a previous book we've written.
0:40:57 > 0:41:01- The launch is tomorrow.
0:41:01 > 0:41:05- Lisa can bring some of her recipes - so we can try them with the wine.
0:41:05 > 0:41:09- I'd like to try that.
0:41:10 > 0:41:15- I'll finish the lobscouse later.
0:41:15 > 0:41:24- The wine is sweet.
0:41:24 > 0:41:26- I'll drink red wine with the cawl!
0:41:26 > 0:41:33- Thank you, Dylan.
0:41:34 > 0:41:37- Our series on babies continues - as we discuss home births.
0:41:37 > 0:41:39- Until tomorrow, goodbye.
0:41:41 > 0:41:41- .