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-Hello and welcome to Llanelli where
-we're live for the next 50 minutes.
-It's Blue Monday but don't worry
-because we'll boost your spirits.
-This is what we have for you.
-Catrin rustles up some comfort food
-in the kitchen today.
-There's an unusual lasagne
-followed by a rhubarb pudding.
-Phil Davies celebrates 60 years
-of Liverpool's The Cavern Club.
-Rhodri Gomer takes us to an
-indoor obstacle course in Cardiff.
-It's growing as a popular way
-to keep fit.
-What beauty advice have you got
-for us today, Emma?
-I'll teach you to care for your lips
-and reveal the popular lipsticks.
-It's another varied programme
-on today's Prynhawn Da.
-We start the programme
-by looking at the headlines...
-..that have caught the eye
-of Karl Davies.
-Good afternoon to you, Karl.
-We start with articles about
-our Prime Minister, Theresa May.
-A lot of the newspapers
-over the weekend...
-..featured stories about Brexit.
-Theresa May featured
-heavily in the newspapers.
-She's going to deliver her speech
-about Brexit tomorrow.
-The Sun had the best headline
-It read "Naggy, Naggy, Naggy!"
-It reminds me of the 1980s.
-We've been waiting for a long time
-for this to happen.
-We've got another story
-about Theresa May.
-It's all about her outfits!
-In The Sun on Sunday, there was
-a story about Theresa May...
-..and the fact that she is
-the first British Prime Minister...
-..to appear on the cover
-of the US Vogue magazine.
-follows in the footsteps...
-..of Lady Gaga and many others.
-This was a massive story
-for The Sun.
-She's a fan of Vogue.
-Yes, Theresa May is a huge fan
-of Vogue magazine.
-There was a number of stories about
-the NHS over the weekend.
-The Mirror spoke about
-a "Floored NHS!"
-The Observer stated that the NHS
-was an inconvenient truth for May.
-Many of the photographs reminded us
-of those times...
-..when there has been some sort
-The Mirror compares the NHS...
-..with other health services
-across the world.
-I think they should have focused on
-..with Wales, England and Scotland.
-The Sun had the story of a baby
-who was snatched at birth...
-..and met her real parents
-for the first time after 18 years.
-This girl had lived with a woman
-called Gloria Williams.
-Gloria had given birth to a child
-who was stillborn.
-She drove across America...
-..and kidnapped another baby
-from her cot.
-The police followed 2,500 leads...
-..in order to find this.
-The police had a tip off.
-I think this could be made
-into a film.
-This does give hope to the family
-of Madeleine McCann.
-Gloria Williams has been a mother
-to this child for 18 years...
-..and given the child an incredible
-..but she faces prison!
-The Sunday Express had a story about
-a feast for the late, George IV.
-It's believed that George IV...
-..wanted to outshine
-Napoleon's Imperial coronation.
-A feast was held in Westminster Hall
-at a cost of 240,000...
-..which is the equivalent
-of 20 million today.
-It's thought there was 9,000 bottles
-Some 300 were in
-the Westminster Hall...
-..but others were dining elsewhere.
-The Duke of Wellington stated that
-the king ate a lot!
-We must mention
-the death of Lord Snowdon.
-This was another of the main stories
-in the newspapers.
-He brought some razzamatazz to the
-was a celebrated photographer...
-of the Royal Family on film.
-The newspapers don't mention his
-There's plenty to enjoy
-this afternoon on Prynhawn Da.
-Catrin is in the kitchen
-and rustles up a seafood lasagne.
-Phil Davies celebrates 60 years
-of Liverpool's The Cavern Club.
-Join us in a few minutes.
-We traditionally associate
-lasagne with beef or pork mince.
-Today, Catrin has a lasagne for us
-that differs from the norm.
-Tell us more about this lasagne,
-Today, I'm making you
-a seafood lasagne.
-You can use any combination of fish
-for this recipe.
-This is lighter for this time
-It's fish, white sauce, tomato sauce
-and the cheese.
-I want to show you the sauces.
-I'm warming two tablespoons
-of olive oil...
-..and soften some onions and garlic.
-The onions will sweeten in flavour.
-Add a tin of tomatoes.
-This is left to simmer.
-You need the olive oil...
-..because it adds more flavour.
-This reduces for about 20 minutes.
-I'm using salmon and cod.
-You can use any fish.
-..such as cod, smoked haddock
-..that is sold for making
-a fish pie.
-It is cheaper to do this.
-I've never had a seafood lasagne.
-This is similar to a fish pie...
-..in that the fish is going to be
-poached in some milk...
-..with some bay leaves.
-We're using 400g of fish.
-Keep an eye on it.
-It only takes about eight minutes
-to poach the fish.
-The white sauce will be made from
-the poaching liquid.
-There's a lot of saucepans here
-Melt 50g of butter...
-..and add 50g of flour.
-Keep the milk from the
-..because you want to use it
-for your white sauce.
-This is perfect for this time
-Melt the butter.
-It's a little low.
-Mix it all well.
-You can do all this beforehand...
-..and prepare it when you're guests
-You can add the milk slowly.
-It will thicken.
-Let's build the lasagne.
-You can use any combination of fish.
-I'm making an individual lasagne.
-I think fresh lasagne sheets...
-..are better than the dried
-Start layering it all up.
-You need the tomato sauce, the fish,
-the lasagne sheets...
-..and the white sauce.
-You will create an array of layers.
-This is baked at gas mark 4 for
-about 35 minutes.
-Here's one I made earlier.
-It's best served with a salad.
-Nothing beats a homemade lasagne.
-I can't wait to try it later.
-Today marks the 60th birthday
-of Liverpool's The Cavern Club.
-It's famous for hosting
-the early gigs of The Beatles.
-Phil Davies has been there many
-times and before we chat with him...
-..let's see an excerpt of his visit
-to the club with Gwyn Llewelyn...
-..when they attended an exhibition
-about The Beatles in 2003.
-They say that if you remember the
-1960s, you weren't really there!
-I was about eleven
-when Dad first brought me here.
-The Beatles weren't playing
-but it was The Undertakers.
-It was very sweaty
-but the atmosphere was amazing.
-Welcome to the programme, Phil.
-I saw The Beatles in 1963.
-When did you first go
-to the Cavern Club?
-My father was a fan of Liverpool
-He took me to The Cavern Club...
-..before going to see the team
-Dad took me to see a band
-called The Undertakers.
-They brought a coffin
-into the stage.
-How would you describe the place?
-The Cavern Club was a real dump!
-It was an old wine cellar.
-The Cavern Club was named
-by its owner, Alan Synter...
-..after a Paris club
-called Le Caveau.
-The Cavern Club opened its doors
-on 16 January 1957.
-It was only for jazz music.
-John Lennon played there with his
-..called The Quarrymen.
-Many people associate
-The Beatles with The Cavern Club.
-The Beatles performed 292 times
-at The Cavern Club.
-This was between 1961 and 1963.
-That is where they were recognized.
-The Beatles were first spotted
-in The Cavern Club...
-..by their future manager,
-Brian Epstein owned a record shop.
-There was a magazine in Liverpool...
-..and The Beatles were mentioned
-in the magazine.
-The Beatles worked hard...
-..before they shot to fame.
-Cilla Black famously worked in
-the cloakroom of The Cavern Club.
-Cilla Black also sang
-with some of the groups.
-The club changed over time.
-The club lasted into the 1970s.
-It hosted Elton John and Queen.
-What was the appeal?
-It's an historic place.
-There was nothing like it.
-It was like performing in a friend's
-In the 1970s, the Liverpool Council
-condemned The Cavern Club.
-They demolished the club.
-The original club
-doesn't exist any more.
-Tommy Smith was the person
-who opened the new club.
-People still perform
-at The Cavern Club.
-Paul McCartney performed there in
-the late 1990s.
-There's a lot of celebrations
-To mark today's 60th birthday
-celebrations of The Cavern Club...
-..a special new statue of the late,
-..will be officially unveiled.
-It's worth going to Matthew Street
-There's a lot of things that
-remembers The Beatles.
-You can also visit Penny Lane and
-People are desperate to go and see
-Was it popular at the time?
-The place is awash with history.
-In 1962, The Beatles played three
-gigs a day...
-..at The Cavern Club.
-They played during their lunch hour
-and during the day.
-Granada filmed The Beatles at The
-Cavern Club once.
-It's still influencing pop music.
-Happy birthday to The Cavern Club.
-There's still plenty to enjoy
-on Prynhawn Da after this break.
-Welcome back to Prynhawn Da.
-In a moment, Emma has tips on caring
-for our lips in the winter months...
-..and reveals the popular colours
-for the season.
-We're also back in the kitchen
-to sample Catrin's rhubarb pudding.
-The Obstacle House near Cardiff
-offers a fun way to keep fit...
-..thanks to its indoor obstacle
-course that opened this year.
-Rhodri Gomer was the ideal person
-to visit it.
-This started as a CrossFit gym.
-In my heart, I really wanted to do
-this assault course.
-I began building the obstacles,
-while I was doing CrossFit.
-This idea has been in my mind
-for years, possibly as a child.
-Looking back, I used to play on the
-hay and ropes on Taid's farm.
-My love of fitness and assault
-courses have combined to make this.
-There are many different obstacles.
-There are obstacles that challenges
-balance, strength, speed.
-Look at that wall!
-It's great and a lot of fun,
-but it's harder than it looks.
-Everyone is really friendly and
-we all have a great time.
-I'm going to give it a shot,
-do you have any tips?
-You should look at the men who run
-up the wall and on the ropes.
-The Obstacle House is a unique
-It offers something
-for all abilities...
-..from young children
-to the elderly.
-I'm allowed to call her elderly,
-because she's my sister.
-Have you seen a change in your
-fitness since becoming a member?
-I joined a year ago and
-my strength has improved.
-You did quite well going around the
-course, will you show me the ropes?
-You'll probably be quicker then me,
-as it was when we were children.
-I think we can call that a draw.
-You have to do the course to realize
-how difficult it is.
-It doesn't look testing,
-which is great.
-The young children are having fun
-and don't realize that its exercise.
-When I started, I was doing a bit
-of fitness and a lot of running.
-These days, I'm a lot stronger and
-Erin occasionally comes with me.
-Since the course opened, she takes
-part in the children's classes.
-We love it as this is a great thing
-to be able to do together.
-I enjoy the obstacles and
-I feel much fitter.
-I don't think I've built something
-which everyone will love...
-..but we have people of all shapes
-and sizes here.
-The Obstacle House has only been
-open a few weeks...
-..but it proves to be popular with
-many different groups.
-The business recently won an award
-for its success.
-They help to broaden businesses,
-encourage and support you.
-They help to put everything in place
-and push you forward.
-What's the next step for you?
-The next step is to invest in a
-larger space, four times this size.
-The business is so busy that
-I couldn't run two locations.
-It looks like a lot of fun!
-I've joined by Emma
-for some make-up advice.
-Welcome to the programme, Emma.
-Today, we're focussing on the latest
-colours in terms of lipsticks...
-..and we'll learn about caring
-for our lips in the cold weather.
-The past few months have destroyed
-They've been very dry.
-I want to help you
-make your lips soft.
-This is a light scrub for the lips.
-The Lush lip scrub is 5.50.
-There's a sell-by-date on the pot.
-Scott made this pot.
-You apply it to the lips
-and it tastes delicious.
-I lick my lips constantly
-with this on.
-This plumps up the lips.
-The blood comes to the surface
-of the lips.
-They'll be fresh.
-Next, we have a lip mask.
-This plumps up
-and moisturises the lips.
-This brings the blood
-to the surface...
-..which gives a wonderful
-The lips are just as important
-as the skin.
-I purchased this next item
-as a treat.
-You apply this to the lips
-before applying anything else.
-It's made by BECCA.
-It will smooth out any lines
-on the lips.
-We're also joined by our model, Nan.
-Have you used this primer before,
-No, I didn't know anything about it.
-This is a primer, which will help
-to keep the lipstick on.
-You can purchase it online.
-Matte lipsticks are very popular.
-They are like a lip-gloss.
-It looks thicker
-and it has more colour.
-These colours by Revlon
-are wonderful for St Dwynwen's Day.
-At London Fashion Week, I saw a lot
-of coral and orange colours.
-You don't have to use
-the lip liners.
-This will stay on the lips
-Nan will have to go out tonight
-You might not see what I've done
-with my lips.
-I've done the ombre effect.
-The darker colour
-is on the outside...
-..and the lighter colour
-is on the inside.
-That was some great advice
-I'm loving this lasagne!
-After the break, Catrin
-has a delicious pudding for us.
-Yes, I'm going to be making
-a pudding using rhubarb.
-We're closing the programme
-in the kitchen with Catrin.
-a rhubarb pudding next.
-Is rhubarb in season, Catrin?
-Rhubarb isn't in season
-but I'm using forced rhubarb.
-It's made in Yorkshire.
-Forced rhubarb is when the rhubarb
-is literally "forced" to grow...
-..in sheds as opposed to in
-the outdoors during summer months.
-The forced rhubarb is pinker
-in colour and isn't as tough.
-It does cost more.
-You don't expect to see something
-this wonderful in January.
-This is a nice warm pudding
-to serve with custard.
-I've got 200g of sugar and
-1kg of rhubarb in the bowl.
-I've sliced the rhubarb.
-Add two tablespoons of plain flour.
-I'm using one vanilla pod in this.
-I'd like to say hello
-to Linda Davies.
-She opened her home in
-the Gwaun Valley to us on Friday...
-..as we celebrated the Old New Year.
-There was all sorts of food for us.
-I love rhubarb.
-Mam used to grow rhubarb.
-You could freeze it
-and keep it for winter.
-Mix well and leave for 30 minutes.
-Cook this at gas mark 4.
-The rhubarb will start to soften.
-It will create a sauce.
-Place it in the oven for 20 minutes.
-We want a sponge for the top.
-I've got 120g of soft butter
-and 120g of sugar in the mixer.
-You want it to be a golden colour
-This is a wonderful cake to make.
-The machine is helping us.
-Mix well and add two eggs.
-The machine does help to do
-the hard work.
-Add a bit of flour
-if the mixture is separating.
-Add the egg slowly...
-..as you would
-with a Victoria sponge.
-Next, we add
-150g of self raising flour.
-Mix well and we'll remove
-the rhubarb from the oven.
-Add the sponge mixture on top...
-..before putting it back in the oven
-for 35 minutes.
-Prepare some custard to serve.
-A series of meeting to discuss
-the new prospectus for Radio Beca...
-..are being held tomorrow at 8.00pm
-in the Aberaeron Rugby Club...
-in the Crymych Rugby Club...
-..and at 7.00pm on Thursday
-at the Carmarthen Football Club.
-Llinos Lee from the Heno team
-has joined us in the studio.
-Llinos loves rhubarb.
-Yes, I love rhubarb.
-What have you got for us
-on tonight's Heno?
-Gerallt goes back to school
-but he isn't in a classroom.
-Before Christmas, we saw a series
-of items about Everest Base Camp...
-..with Daf Wyn
-and Steffan Griffiths.
-Tonight, we meet Jyoti Upadhuay who
-featured on our items about Nepal.
-This week, S4C airs a new series
-called Loriau Mansel Davies a'i Fab.
-We're joined by Stephen Davies
-who works at Mansel Davies.
-I can't wait to try it.
-This is delicious.
-Thank you, Catrin.
-returns tomorrow at 2.00pm.
-There's tips on gifts
-for St Dwynwen's Day.
-Dr Llinos highlights the importance
-of going for a cervical smear test.
-Ward Plant follows the news
-and weather on S4C.
-It's another busy day for everyone
-at the children's ward in Bangor.
-Until tomorrow, goodbye.