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00:00It's Yvette Fielding. She's been on screens for decades, from Blue Peter to Most Haunted.
00:04Do you know what? What's really weird, during these shows, I can hear voices in my head.
00:08In your head? Yeah. Yeah, that's amazing.
00:10What, telling you to put the bowl down or pick the eggs up?
00:13Exactly! You get them too? I do. It's Dino, the director. Here, look.
00:17Oh, there the noises go again. It's saying, roll titles.
00:21Let's get on with the show.
00:24Welcome to the show that weekends were made for.
00:27We've got food. That is so good.
00:30We've got countryside. You're having the right fun with that, aren't you?
00:33We've got crafts. And we've got lots of wildlife.
00:37Do you know, after this, I've got to set up a car wash.
00:38So, if you're looking for some weekend cooking inspiration...
00:41This is as good a steak as I've ever had.
00:43If you fancy a bit of DIY...
00:44This is actually really good.
00:46...or a cheeky tipple. Cheers. Cheers, guys.
00:49Or if you just want to hang out with some famous friends...
00:52It's just gold!
00:53And some furry ones too.
00:55You're in the right place.
00:57Cooking so good!
00:58Settle back for Jimmy and Chivvy's...
01:01Farmhouse Breakfast.
01:02Welcome to Jimmy and Chivvy's Farmhouse Breakfast.
01:15Yes, we've got a truly fascinating guest joining us today.
01:18She is known for curiosity and her bravery and a few ghostly encounters too.
01:23And she made history as the youngest ever Blue Peter presenter.
01:26Yeah, she has tackled creepy castles, unexplained bumps in the night and the odd haunted farmhouse.
01:31But we promise this episode will be ghost-free.
01:34Well, fingers crossed.
01:35She's a true icon and we're thrilled she swapped haunted house for life on the farm.
01:40Please welcome our wonderful guest, the brilliant Yvette Fieldman.
01:43Oh, my goodness.
01:46What a welcome.
01:47Thank you so much.
01:47Thank you for having me on.
01:48Oh, it's good to see you.
01:49We're thrilled to have you here.
01:50We've got a delicious breakfast for Yvette shortly.
01:52But first, let's have a look at what's coming up on today's show.
01:55I give the tapirs a belly rub and we have some ideas to reduce food waste.
02:01I learn all about hemp.
02:03And we're joined by Dr James Greenwood for some handy tips on looking after your pets.
02:08And I have a tasty curry to round things off.
02:13So, Yvette, it's time for breakfast.
02:15We're going to start with a delicious roasty and a fried egg.
02:18Are you a big breakfast person?
02:20Not really, but on special occasions, perhaps.
02:22Christmas, things like that.
02:23Right.
02:23Or as a guest on Jimmy and Jimmy's Farmhouse Breakfast.
02:26You're in the right place.
02:27It's really simple.
02:28You're going to first boil the potato for about eight minutes, a parboil, with the skin on,
02:31so it doesn't get soggy.
02:32Then we're going to peel it.
02:33I'm going to grate the potato and onion.
02:36Jimmy's going to fry an egg for me.
02:38Lovely.
02:39It's really simple to do.
02:41You can do these in advance.
02:42Definitely pop it in your fridge after you've grated it because it's a firm up a bit.
02:46You don't want to leave it getting soggy.
02:48We don't like anything soggy, do we?
02:49We do not like a soggy breakfast.
02:50We don't like a soggy breakfast.
02:51So, Yvette, I mean, you've been on our screens for many years and in so many different shows.
02:59But what a breadth of work.
03:02I know.
03:03Blue Peter.
03:04At 18, which is the youngest ever, right?
03:06Blue Peter, an institution, right?
03:08Yes, absolutely.
03:10I was absolutely terrified when I got the job.
03:12I bet you were.
03:13How did you get the job?
03:14To an audition?
03:15I auditioned and I forgot to bring my leotard because you have to jump up and down on the
03:19trampoline as part of the audition.
03:21Would they allow that nowadays?
03:22Oh, I don't know.
03:24Anyway, my friend came with me.
03:25She had a pair of orange woolen tights, so they made me wear those.
03:28And I couldn't get onto the trampoline, so you just saw this great big orange bottom
03:32hanging in mid-air.
03:33I think that's why I got the job.
03:35But how many years did you do Blue Peter for?
03:37Five years.
03:39Wow.
03:39Five years.
03:40And I remember the iconic moment of the rollercoaster.
03:42That's won a lot of awards, hasn't it?
03:43Yeah.
03:44Screaming.
03:45I think that's the longest scream or something recorded on television at the time.
03:50That's fantastic.
03:51Do you still have your badge?
03:52I do.
03:52I had two, gave one to my beautiful husband, Carl, and then I snuck that away from him,
03:59gave it away in a charity auction, and we've got one left now.
04:02Okay, I bet that's worth a fair amount now, isn't it?
04:04Well, they're hard to get hold of, aren't they?
04:06I mean, it's easier to get a degree from Oxford than it is a Blue Peter bird.
04:11Absolutely.
04:12And there's lots of different ones now.
04:14Oh, are there?
04:14Yeah, meaning all sorts of different things.
04:15You get a gold one, you get a green one.
04:17Oh, the gold one is like winning an Oscar.
04:20Yes.
04:20You see it?
04:20Yeah.
04:21And so, going from Blue Peter, I kind of feel, as an ex-presenter, the world is your oyster,
04:26isn't it?
04:27Because you're so prized, Blue Peter presenters.
04:29Well, I mean, the thing is, I think you're a bit spoiled as well, because you get to do
04:32the most amazing things.
04:34You know, you travel the world, and the first place they took me to was Russia in the 80s.
04:39Yeah.
04:39Wow.
04:40And that was a real eye-opener, you know.
04:42And being, you know, trained to fly a sea-king helicopter, an HMS called Rose, and then actually
04:48fly the sea-king helicopter.
04:50You flew the helicopter?
04:51Yeah.
04:51Yeah.
04:51I mean, it's a show that is, well, is phenomenal, but also it's really important for young people
04:58growing up, because it had loads of messages.
05:00Not only, like, lots of fun things to do, but messages on conservation, drug addiction,
05:06you know.
05:07You learn so much.
05:08Yeah, you know, it was a child, so important.
05:10What's so sad for me at the moment is that they've taken it off, well, Blue Peter's disappeared
05:16from mainstream television.
05:18And I think it's a real shame, because it's not just for children, it was for families.
05:23Yeah.
05:23Yes.
05:23And I interviewed Princess Diana once.
05:26And she said to me, she said, oh, we absolutely love Blue Peter.
05:30She said, Harry and William curl up on the sofa with me and we watch the show.
05:33Yeah.
05:34So, it was a real family show, and I think it's a shame they've taken it off.
05:38I agree.
05:38Yeah.
05:39Because I get so many topics and very topical points of conversation come up, and as a family,
05:43you can discuss them.
05:44Yeah.
05:44And what did you move on to straight after Blue Peter?
05:47I did a show for ITV called What's Up, Doc?
05:51Yeah.
05:51Which was a Saturday morning show.
05:53Yes.
05:53I don't know if you remember.
05:54I do.
05:55Shivi, you're a bit too young, and Jimmy, probably too.
05:57No, no.
05:58Do you remember Tiz Was?
06:00Yes, yes.
06:00Well, it was kind of the sort of 90s version of Tiz Was.
06:04We actually, yeah, we had Jim Henson's puppets on there, and two of them were walls, and
06:09they used to eat children from the audience.
06:11It was great.
06:12That's lovely, fabulous, isn't it?
06:13When you look back at that era of kids' television, it was hilarious, because you go, what on
06:18earth were we going on about?
06:20I know.
06:20And the wonderful thing was, there's that double entendre, so a lot of it went over the
06:24kids' heads, but the adults can enjoy it.
06:27I love TV like that.
06:28Exactly right.
06:29So I've just popped these from the fridge, Yvette, so typically you'd put it into the
06:32fridge.
06:32It's really important so that it stays together.
06:34How long?
06:34About 20 minutes.
06:35Okay.
06:36But of course, you can do this the day before.
06:37You can, great, do all that hard work, pop it in the fridge, and the next day, they've
06:41firmed up a little bit.
06:42So ideally, this means that they won't fall apart.
06:45Watch them fall apart on me.
06:46And then, the whole paranormal area is because you are basically...
06:53The fearless face of paranormal TV.
06:55Oh, you are Mrs. Ghostbuster.
06:58Where did that interest come from?
07:00It was, I was always very interested from being a young girl.
07:04There was a TV programme called Arthur C. Clarke's Mysterious World, and then there was
07:08Michael Aspel's Strange But True.
07:10And I think we should bring something like that back, because people are really interested
07:15in it.
07:15We are so fascinated by things that we don't understand.
07:17Exactly.
07:18So, I was really interested in it.
07:20And then, it was myself and my lovely husband, Carl, who's here today.
07:24Hello, Carl.
07:25Hello, Carl.
07:25Hello, Carl.
07:26And he's like, oh, God.
07:31And it was a friend of ours.
07:32He came over to our house, and he said, he stayed at a place in East Sussex, and he
07:36was chatting to us, and he said, oh, if ever you need to film at a location, this place
07:39is fantastic.
07:40And as he left, he went, oh, by the way, apparently it's got 13 ghosts.
07:44And Carl looked at me, and he went, would you spend the night in a haunted house alone?
07:48And I basically told him where to go.
07:49Yeah.
07:50And then, we both sat together all night, and we knew there was something in this idea,
07:55and that was it.
07:55And we paid some friends in pizza and beer, and we went and shot the pilot.
07:59It took us six months to sell.
08:01Nobody wanted it.
08:02We were told, it won't sell, it won't fly, but we stuck at it.
08:05Yeah.
08:05We put all our money into it, all our savings, and eventually, we got it off the ground.
08:10And since then, it's been sold to well over 100 countries.
08:13Well, it is massive, isn't it?
08:14Because the idea of no one's interested in it, I mean, I'm not a believer, but I'm not
08:19going to go in a haunted house on my own, which tells you that all of us are slightly...
08:23You're scared.
08:24And I've had experiences that I always think are, you know, a bit strange.
08:27So, people are fascinated.
08:29People love it.
08:30So, I'm the opposite to Jimmy, because I want to believe so much.
08:33So, anything I see, I'm like, there's a ghost.
08:35And my mum is even worse.
08:37So, that then turned into a phenomenal series.
08:40Yeah.
08:41We couldn't believe it.
08:41I mean, when we finished doing the first series, we thought, that's it, you know.
08:46You're in television, you do your series, and you think, well, that's it, we'll move on
08:49to something else.
08:50And then, it was like, no, we want you to do another one, and then another one, and then
08:53another one, and then...
08:54And even now, we're still making the show, and it's being sold to all these different
08:59channels across the world.
09:00And originally, you had to pay someone a beer and pizza to say, we want to film in your
09:04house.
09:04But I bet people are just knocking your door down and say, you want to come and check
09:07this out?
09:08Or you've got to come to this castle?
09:09Yeah, it's really lovely.
09:11And the amount of different locations you get, from prisons to castles to palaces.
09:16And the weird one is, is that the creepiest one, I think we did, is just a bog-standard
09:23council house on a council estate in the north of England.
09:26So, all right, back to breakfast.
09:28All right, so, this will take a little longer, so these are ones I made earlier, but they're
09:31a beautiful, crispy exterior, lots of gorgeous flavour in there, Yvette.
09:35You're stealing my lines from Blue Peter.
09:38Here's one I made earlier.
09:39Here is one I made.
09:40Do you know how often we use that?
09:41That is a classic, and it's come from Blue Peter, right?
09:43Yeah.
09:44Yes.
09:44There we go.
09:45And we've got a bit of mustard for this.
09:46And this is so simple, and it is really a delicious thing to do, and you can top it, you
09:50know, I know you're a veggie, but you could top it with sausages, bacon, grilled tomato,
09:54mushrooms, you can go all out.
09:55And it's very simple, and it's a good way to start, you know?
09:58Nice crispy egg on it.
09:59Smells gorgeous.
09:59Lovely crispy egg.
10:01Wow.
10:03A little bit of mustard on that plate as well.
10:05There we go.
10:06I'm trying to be really healthy at the moment by doing this one main meal a day thing.
10:09Oh, yeah.
10:10Let me just tell you, I could eat my own face right now.
10:12What is that?
10:13It depends what that one meal a day is.
10:14If it's a Chinese takeaway or a kebab, it's not great.
10:18It's not, is it really?
10:20I try and be healthy, but that looks amazing.
10:21We've got a couple more things to feed you, so don't you get too full.
10:24That is a potato roasty with a lovely fried egg.
10:27Look at that.
10:28Lovely one, Archie.
10:36Oh, look at this.
10:37Give that a go.
10:37Oh, my gosh.
10:38Oh, I cannot wait.
10:40This looks great, doesn't it?
10:41No ghosts in this breakfast.
10:42No, and do you know you've done a nice, soggy, lovely chucky egg.
10:46Oh, a jelly.
10:47Jelly in the middle.
10:48Oh, I love that.
10:49It is a lovely little gel.
10:50I don't like a hard-boiled one.
10:51No, you won't.
10:52Oh, no, you wouldn't do that.
10:53And as I said, this is brilliant as it is, but you can throw on a nice grilled mushroom,
10:56grilled tomato, bacon.
11:00Bit of mustard.
11:02Oh, I think I've got too much mustard on that.
11:05Well, that is delicious.
11:13Crunchy, mustard going down well.
11:15Very well.
11:15That's going to haunt you for a while.
11:18Very good.
11:20So I think it's time for a little break now, but there's loads more coming up.
11:23I visit one of the wildlife park's cuddliest residents.
11:27We try some ideas to cut out food waste, and I explore the wonderful world of hemp.
11:32Dr. James Greenwood joins us to talk about animal behaviours.
11:36And I make a delicious curry.
11:38Your verdict.
11:39Mmm, that's really tasty.
11:42I love that.
11:44You like that, Jimmy?
11:45It's really good.
11:46Good with a bit of mustard.
11:46Mmm.
11:47Oh, a lot.
11:48Oh.
11:53Welcome back.
12:09We're still here with the amazing Yvette Fielding, everyone.
12:12Woo-hoo!
12:13But we've got so much to get through this morning.
12:15Yep, we're looking at ways to reduce food waste, delving into animal behaviour, and I've
12:19got a fab curry dish to finish off.
12:21But for all that, I'm heading to the wildlife park to see one of my favourite creatures,
12:25the tapir.
12:25Oh.
12:32Now, last time I saw Emily, we were celebrating after the camel's birthday, but today, it's
12:37all about the tapirs.
12:47Look at that.
12:48I don't think I've ever seen a tapir as relaxed.
12:52I know.
12:53It's a real tough life for him.
12:54Look.
12:55I don't know how he does it.
12:56Hey, Teddy.
12:57So, this is Teddy, and we've got Tip-Tap, the female.
13:00Where is she at the moment?
13:01She's right at the top.
13:01She's right at the back.
13:02I can see her already.
13:03He's getting in quick for the cuddles.
13:05He is indeed.
13:07And actually, do you know what?
13:08I've got to confess.
13:09There's no real reason for me to come in here except to do this.
13:13Because, actually, this is one of the most favourite things to do amongst all the rangers,
13:19isn't it?
13:19A hundred percent, yeah.
13:20It's tickle a tapir.
13:21Yeah, they're so stress-free.
13:24Any time we want to come and give a scratch to an animal, it's got to be a tapir.
13:29And the most amazing thing is, is that this animal is so well-adapted to its life in the forest.
13:35So, this is a lowland tapir.
13:37So, it's from countries like Brazil, lives in the rainforest.
13:40Yes.
13:41Well-adapted for it.
13:42Incredible feet.
13:43Really good at swimming.
13:45Oh, yes.
13:45Got this long nose.
13:47So, it's a prehensile nose.
13:48It can move almost like an elephant's trunk.
13:51Yes.
13:52And I didn't realise that these guys are, I suppose, they're ecological engineers.
13:58Because they're eating up all the fruit.
14:01Yes.
14:02The seeds pass through their digestion and they like to go to the number twos in the water.
14:07Yes.
14:07So, then the seeds travel downstream and find new areas to grow.
14:12Yeah, it's perfect for cleaning, really.
14:14It's an incredible, handsome fella, isn't he?
14:17Look at him, eh?
14:19And they have had a baby before, haven't they?
14:20They have.
14:21They've had a little boy called Tobias.
14:24Yep.
14:24He now lives up in Northumberland Zoo.
14:27Lovely.
14:28And we believe he's got his own girlfriend.
14:30So, hopefully, there'll be more Teddy and Tip-Tap generations.
14:33Right.
14:34But, yeah, fingers crossed.
14:36Yeah.
14:36They'll give us another one.
14:36And when you look at this animal, it almost looks pig-like, but it's not related to pigs
14:40at all.
14:41No.
14:42They're more closely related to horses, aren't they?
14:43They are indeed, which always shocks people.
14:46But it isn't until I point out the mane on the neck.
14:49Oh, yeah.
14:50That then people kind of understand it.
14:52Yeah.
14:52They do look prehistoric-like, don't they?
14:55They do.
14:56They're the most bizarre animals on Earth.
14:58And they're just as happy in the water as they are in land.
15:01They do.
15:01They absolutely love the water.
15:03Tip-Tap especially.
15:05Yeah.
15:05They all just go and lay in it, like a little jacuzzi.
15:07And, of course, that long nose of theirs becomes a snorkel.
15:10It does indeed, yeah.
15:12So, whenever we can't find our tapirs, just look in the water and see a little trunk.
15:16A little snorkel.
15:16Look at your hands as well.
15:18Yeah.
15:18I'm now getting tapir-ed.
15:20This is that, was it, a natural oil coming for them?
15:22Yeah, it's just all the dust and all the oils.
15:25This is why it likes to scratch.
15:26It's basically having a lovely M.O.T. and a service.
15:28Pretty much, yeah.
15:29So, I've got a bucket of goodies here.
15:31So, what are their favourites?
15:33Anything sweet.
15:34Anything sweet.
15:35Right, well, look.
15:36Let's try a nice, big, fat strawberry.
15:39Oh, see if he'll wake up for it.
15:42Got his eyes, look.
15:42Eyes all closed here.
15:49There.
15:50Don't worry.
15:51Don't bother getting up.
15:52It's fine.
15:52You just, you just lie there.
15:54He just needs a fan now.
15:55Look at that.
15:57Right, well, I think me and Emily are just going to stay here now and just hand-feed Teddy.
16:03Look at that.
16:03I tell you what, it's tough being a tapir.
16:05It really is.
16:06It's tough being a ranger.
16:10I don't know who's enjoying this more, you or Teddy.
16:12No, I know.
16:15What about a bit of carrot?
16:16Any good?
16:18Oh, yeah, look.
16:23He's up.
16:25He's had enough.
16:25He says you've got the food.
16:29Hey, y'all.
16:29Teddy.
16:31How about that?
16:31They're so cuddly and they love that tummy rub.
16:45He loves the tummy tickle, rolls over and all the rangers really spoil him.
16:49But it's one of my favourites.
16:50But one of my favourite subjects is dealing with food waste.
16:54Yeah, it's quite a serious subject.
16:55It's unbelievable that 40% of all food is wasted.
16:59Yeah, it's crazy.
17:00Do you try and cut down on food waste?
17:01Do you use everything, Yvette?
17:02We try to.
17:03The other day, I went out and I left loads of wonderful cauliflower leaves and everything
17:08for the rabbits.
17:09Yes.
17:10Oh, that's a nice way to tackle it.
17:11Well, that is a great thing.
17:11If you've got chickens or if you've got pets like that, if you've got, you're cutting vegetables
17:16in the garden, I tend to cut the leaves off then and there and give them to the chickens
17:20or they go into the guinea pigs or the rabbits.
17:21It's a really good way of doing it.
17:23But actually, in the home, there's so many little bits that we have left over.
17:26And when we're shopping, that's a way of reducing food waste.
17:29Yeah.
17:29Keeping away the buy one, get one free, the urge is to go, well, if one's free, I'll have
17:34it.
17:35And that often just goes off in the fridge.
17:36It very much is how you preserve and how you store.
17:38It's great to go for those bargains.
17:40But then think, if you buy double the amount of sausages, put half of them in the freezer.
17:43Yeah.
17:43Or put it in the freezer.
17:44Use the freezer.
17:45Use frozen fruit and veg.
17:46It's absolutely fine.
17:47But we've got some good little hacks here.
17:48Great hacks.
17:49What have you got there, Jimmy?
17:50So, Sunday lunch, peeling all the veg.
17:53I'm left with all the peelings.
17:55Yes.
17:56And so the thing with this is I've turned these into a great little snack.
17:59A little bit of oil in here.
18:02And this is zero waste then, so you're using the bulk of the potato or parsnip.
18:06Okay, I'm going to put a bit of salt in there.
18:08And it is all the rage now, isn't it?
18:09Bit of pepper.
18:11Mix it up.
18:12What sort of oil is that you're using?
18:13This is just sunflower oil in here.
18:15Right.
18:16But you could use olive oil or olive oil.
18:18You could use chilli oil.
18:19Oh, lovely.
18:20For a zone of excitement.
18:20Yeah.
18:21It's a bit of greaseproof.
18:23And then lay them out.
18:24You don't want it too thick.
18:26You want the heat to distribute all over.
18:27And you're going to roast them off.
18:29They go really crispy in the oven, about 180 degrees.
18:32You could do it in the air fryer too, couldn't you, Jimmy?
18:33You know what?
18:34I do it in the air fryer.
18:34It's better, isn't it?
18:35What happens, I tend to put another bit of paper over the top because they start flying around.
18:40Yes, they do.
18:40In the air fryer.
18:41So they will go in the oven.
18:42Okay, lovely.
18:43Okay, and then you'll get them out and they're super crispy, like this.
18:47Have a little crunch on those.
18:51See what you think?
18:52Really good little snack.
18:53They're lovely.
18:55I mean, why would you bother buying crisps?
18:57Oh, they are so...
18:58Give me the...
18:59You need to make these into a proper crisp.
19:03You know what?
19:04And this is all the goodness as well.
19:05When you have your roasties, this is the goodness.
19:07Yeah, so this is a great way of making use of the leftover bits of garlic or your bit of ginger or herbs.
19:15Herbs is the big one out there because so many people I know, in a recipe you'll say, you know, use a sprig of coriander or a tablespoon of rosemary.
19:23And I fall foul of this all the time.
19:25You buy a packet of herbs because sometimes we need to, right?
19:27Sometimes it's a last minute thing.
19:29And you leave it in the back of the fridge.
19:30So this is such a great way to avoid that waste.
19:32Oh, yep.
19:33You know, you're making butter.
19:34There we go.
19:35So I'm just softening the butter.
19:36You're softening butter.
19:37I'm just chopping up the herbs here.
19:39Yep.
19:39Okay.
19:41And this is a fantastic go-to.
19:43Because if you've got a fish dish and you want some herby butter, I make a big fish roast.
19:48Then you just plop this in and it's packed.
19:51With all that flavour.
19:52Full of flavour.
19:52And you've got ginger and garlic here.
19:54You're going to put that in as well.
19:55And then how you do it, you roll it up into parchment paper and freeze it.
19:59And then when you need to use it, you just slice.
20:01So you're not actually then defrosting the whole thing.
20:03You're just slicing it and popping it on top of your fish or your chicken or your chips
20:07or whatever you want.
20:08And the combinations are endless.
20:09I love sun-dried tomato with a little bit of pesto.
20:12The leftover pesto in the bottom of a jar, I mix that with the butter and you've got a
20:15pesto butter.
20:16Wonderful.
20:17With sweet things, with berries and cinnamon.
20:18I get very excited about using bits involved in my kitchen.
20:22Look at that.
20:22You've got all that herby goodness in that butter.
20:25That then forms the sausage.
20:27You wrap it up there.
20:28You're good to go in the freezer.
20:30And do you know what?
20:31It tastes better because you're not wasting.
20:32You are so grateful for the fact that you found that and made that.
20:36So that's another good tip.
20:37And it can work with any herbs.
20:38Sage and garlic, rosemary, whatever.
20:40It works really well.
20:41That's your food sorted.
20:42What about drinks?
20:43Drinks.
20:43Okay, so this is ice cubes.
20:45I love doing this.
20:46I do this all the time.
20:48These are brilliant for drinks.
20:49We always have berries, slightly soft, always going off.
20:53I'm not the only one.
20:54That's a nightmare, is it?
20:55Soft fruit, it goes so quickly.
20:57Soft fruit goes so quickly.
20:58And there are a few ways to preserve soft fruit.
20:59You can wash it in vinegar and then pat it dry.
21:02Yeah.
21:02That's a really good way and it actually allows the mildew.
21:05It fights the mildew from coming, which is always a thing that happens.
21:07But if you've passed that stage, if it's slightly soft or a little bit male like that
21:12and you don't want to serve it to your guests,
21:13just pop it into an ice cube tray, fill that with water.
21:17Now, we've gone fancy here.
21:18We've got these beautiful spheres, but basic, bog-standard cubes also work.
21:23Pop that on like that and that's good to go.
21:26And you can put a mixture of berries as well.
21:28You can do strawberry, you can do blueberries.
21:29If you think about food waste, if we don't waste food, we're saving money.
21:34Yeah.
21:34But also the environmental cost.
21:37So, what, 40% of all food grown is wasted from being planted, harvesting, then the waste in the fridge.
21:44Then all the inputs that are growing our food, the amount of land, the fertiliser, the fuel that drives the tractor.
21:52If we're wasting all of it, if we're not wasting so much, we don't need all those resources put into it.
21:55No, absolutely.
21:57So, you've got berries.
21:58So, the one I'd use for my berries here, so it will look something like that, Jimmy.
22:01So, that's there.
22:02We've got blueberries and rosemary.
22:04Wow.
22:04This is perfect for soft drinks.
22:07You put it in water and it looks fantastic.
22:09Yes.
22:09And it creates talking points.
22:11Yeah.
22:11But imagine you're having a lovely soiree or a picnic.
22:14You pop those in.
22:15The other one I love, I love a cocktail.
22:17Oh, look at these.
22:18So, look at these.
22:19Jewels, don't they?
22:19Who can guess what this one is?
22:20We've got celery in here, we've got Tabasco, we've got Worcestershire sauce, we've got some seasoning.
22:24It's a Bloody Mary, isn't it?
22:26It's a Bloody Mary cube.
22:27And, of course, you don't have to have alcohol with this, Yvette.
22:30Wow.
22:30You can have a Virgin Mary.
22:32But a great one for Bloody Marys, and that's, you know, when you have the leftover bits of celery.
22:36Yes.
22:36This one I also love.
22:37In here, we've got mint, we've got strawberries, cucumbers, orange.
22:42What would we use this one for?
22:44Mojito.
22:45Mojito, yes, but what else?
22:47Gin.
22:47Pimms.
22:48Pimms.
22:49This is a...
22:50Perfect Pimms bomb.
22:51Gin as well is fine.
22:52Gin.
22:53Yvette just keeps saying gin.
22:54Gin.
22:55Give me gin.
22:56So, this is a perfect Pimms cube, and they look fantastic.
23:00Yeah.
23:01Do you know, and it's you not wasting, but also you're doing something that's quite fun,
23:04and you can just put some citrus ones in as well.
23:06Citrus, again, go into a little bit of soft drink or water.
23:09You can have loads of fun.
23:11Mint for a mojito.
23:12The options are endless, and the best thing is you're not wasting.
23:15Yeah.
23:15Absolutely.
23:15Which is what we're after, really.
23:17I love that invention.
23:19I think that's fantastic.
23:20It's great, isn't it?
23:20Look at that.
23:21Yeah.
23:21You can also, do you know what I do with the kids' purees?
23:24I squeeze the kids' purees straight into ice cubes, instant bellinis, because once they're
23:29frozen, you know, you can have a little party.
23:32Pop in your ice cubes, grab which one you want, into your champagne or your sparkling
23:36wine or your prosecco.
23:37And away you go.
23:38Instant bellini.
23:39Yvette definitely wants one in the gin.
23:41Couldn't stop talking about gin.
23:42So, spirits again, you see?
23:43Gin, gin.
23:44Oh, spirits.
23:45You've taken all my puns today.
23:47I've taken your puns.
23:48But now it's time for a break, but I think I'm going to pop one of these in the gin and
23:51tonic for you.
23:51Sounds good to me.
23:53When we come back, I'm visiting a unique farm to find out more about hemp.
23:57And we're learning the secrets of understanding our pets.
24:00See you in a bit.
24:01I love these, though.
24:03They look great, don't they?
24:03Look at each other.
24:04They do.
24:04Do you like that?
24:04They do.
24:14Welcome back.
24:24It's been a busy morning.
24:25It has, hasn't it, Jimmy?
24:26Yeah.
24:27Very soon we'll be joined by Dr James Greenwood, who's here right now, to talk all about how
24:31we understand our pets' behaviour.
24:33But first, I'm out and about.
24:35Ooh, you love a little journey.
24:36I love being out and about.
24:39It's strong, it's sustainable, and it's weaving its way back to the UK textile market.
24:44I've come to the contemporary hempery to find out more about the ancient and once outlawed
24:48plant, hemp, and to see how it goes from feel to fabric.
24:57Claire, look at you.
24:59Hi.
24:59You're one cool hempress.
25:00Ooh, lovely to meet you.
25:02Nice to meet you, too.
25:03What a cool place you have here.
25:04Yeah.
25:05So, in this area, hemp textiles were made for clothing and household textiles for hundreds
25:10of years, so we're bringing it back.
25:12Oh, I love a comeback.
25:13Shall you show me what to do?
25:14Yeah.
25:15So, what we're going to do is take this, which is dried hemp straw, and work out how to turn
25:20it into yarn, and then into fabric.
25:22Yeah, because I cannot see how that's going to...
25:24It's a mystery.
25:25All right, let's show me.
25:26Let's go.
25:26I want to learn.
25:27Look at this.
25:28What a piece of equipment.
25:30Hand tools.
25:31So, let me show you how it's done.
25:33This is quite a technical piece of equipment here.
25:35It's beautiful.
25:35It's been handmade just for us.
25:37Okay, so that is open wide.
25:39Yeah.
25:39We grip it really hard, because you need to keep tension, and pull it into the teeth.
25:45Okay.
25:45And as we're doing that, you can see that the bits of shiv are falling out underneath.
25:51So, these bits we discard, we don't need these bits?
25:54We don't use them for our process, because we're making textile, but other people are
25:59collecting this bit and discarding this bit.
26:01Ah.
26:02So, do you want to have a go?
26:02I would love to have a go.
26:04Come round this side.
26:05I'll make a pig's ear of it.
26:06You know, that's what I do.
26:08So, first of all, hold that.
26:10Now, I'm going to open this up.
26:11Yeah, and that tightens it down.
26:12We'll loosen first.
26:13So, grip it quite hard.
26:15Yeah.
26:15You need to keep tension on it.
26:17And you go forward and backwards.
26:18Yes.
26:19That's it.
26:22Oh, yeah.
26:24That's it.
26:24Now, turn it around.
26:25Grip this end.
26:26Can I borrow this this weekend?
26:27It's a great crimper as well, isn't it?
26:29And all hemp material starts this way.
26:34Something like this.
26:34It needs to be broken first, yeah.
26:38Keep a nice, tight grip on it.
26:40It gives some tension.
26:42OK.
26:43How does that look?
26:44Pretty good, I'd say.
26:46Right, so the next process.
26:46This is breaking.
26:47The next process is scutching.
26:48Scutching.
26:49So, we've got our lovely crimped bit of hemp.
26:51Bit of crimped hemp.
26:53Fix it into this clamp to hold it.
26:55OK.
26:56And what are we trying to achieve by scutching?
26:58We are going to get rid of those last bits of shiv from the fibre
27:01and also flatten it all and make it nice and smooth.
27:03Nobody wants shiv.
27:06Lots of people want the shiv.
27:07It's just for different processing.
27:09Put your foot on the brake there to open it up.
27:10OK, there we go.
27:14And give it some welly.
27:17I like this.
27:19Satisfying.
27:22OK.
27:23Is anything happening here?
27:24I feel like I'm not doing much.
27:25You are.
27:26You are.
27:27OK.
27:28Stop and we're going to pull it out.
27:31Look at that.
27:32It's softened up so much.
27:33It has softened up a lot.
27:34That is incredible.
27:35Because when you pick up this,
27:38you do not expect to get that from it.
27:41Look at that.
27:41It's amazing.
27:42So, what are we doing now, Claire?
27:43Now, we're going to go on to the heckling,
27:44which is really combing.
27:45Wow.
27:46Gosh, this looks like a medieval torture piece of equipment.
27:48It is a medieval torture equipment.
27:49And now I suggest you put the gloves on.
27:51So, this is the final stage of processing the...
27:54Before we get to spinning.
27:55OK.
27:55So, we've got three different grades of heckles here.
27:58Fine.
27:58So, it's a coarse one, a medium one, and a finer one,
28:01and then a super fine dog hair one.
28:02Oh, wow.
28:03Yeah.
28:03OK, look at that.
28:04So, shall I come over on your side there?
28:05Why not?
28:06OK.
28:07Any particular method you recommend?
28:10Just pull.
28:10Just pull it through.
28:13Gosh, there is something so mindful about these processes
28:15and being an active part of it.
28:17They're creating something.
28:18It's wonderful.
28:19This is my favourite part, the heckling.
28:20Hemp has this reputation of just being, like,
28:25a sack and neutral coloured.
28:27But that's not how it is, isn't it?
28:28It could be bright and joyful and fun.
28:30Yeah, I mean, it takes up the dyes really beautifully.
28:33It's a live cloth.
28:35I think I've done some good.
28:37Good.
28:37Just look at that.
28:39I'm quite astonished.
28:40I'm very proud of myself.
28:41Great, you should be.
28:41Now, what do I do now with this?
28:43Now it's spinning, and I'm going to hand you over to Kitty
28:45because she is the expert in the spinning and weaving area.
28:47Wonderful.
28:48Thank you so much, Claire.
28:49Oh, it's been a pleasure.
28:49Let's go find Kitty.
28:56Hi, Kitty.
28:57Hiya.
28:58How are you?
28:58I'm good.
28:59How are you?
28:59Very well.
29:00I love this.
29:00Clearly, it's hemp.
29:01These are hemp.
29:02These are 100% hemp.
29:03Died with hemp.
29:04Gorgeous.
29:04Bright, yellow colour, and these are all natural dyes.
29:06Oh, I love it.
29:07Right, what's this called?
29:08This is called a distaff.
29:09OK.
29:10So we're going to make, basically, a big cobweb.
29:13OK.
29:13So you want to hold the top of this and the bottom,
29:17and then you want to just pull it.
29:19Separating the fibres.
29:20So you're keeping this together and then pulling these.
29:22Shall I help you a bit?
29:23So you're separating.
29:25So you're making, can you see, it makes sort of like a cobweb effect?
29:28So now you want to wrap the fibres onto this.
29:34And you see, it will just start pulling them.
29:37Yeah, so separating them.
29:38Licking them.
29:39Look at that.
29:40And then keep winding it.
29:44There we go.
29:45Keep going.
29:46There we go.
29:47Look at that.
29:50Lovely.
29:51So we want to stand this up.
29:52OK, look at that.
29:53Look at that.
29:54And now we want to secure it onto the distaff.
29:56OK.
29:57So you want to tie it with a ribbon.
29:59Lovely.
30:00Gosh, it's so beautiful, isn't it?
30:01Yeah.
30:03So we're going to take this and we're going to take over to the spinning wheel.
30:06Oh!
30:07Now this makes me think of fairy tales.
30:09Like I'm ready for that hundred years sleep.
30:11Yes.
30:14So now I will show you how we spin this into yarn.
30:20And you want to twist it.
30:21And it's all about keeping the tension in between your fingers.
30:28Let's get this started.
30:32And then with your fingers, you're keeping the tension.
30:36And you can see that yarn is starting to come.
30:40That's beautiful to watch.
30:42Look at that.
30:44And so now once we've made a reel of this yarn, what are we going to do with that?
30:48How does that become fabric?
30:49So next, you take your yarn and it could be either woven or knitted into fabric.
30:54Oh, should we have a look?
30:55Yep.
30:56So over here we've got two different looms.
30:58This is a bigger version of what's over here.
31:01This is a piece I'm working on at the moment.
31:03And so this one here?
31:04And yeah, this is a smaller version of that one.
31:06This is a sample loom.
31:08You want this, the threads to go under and over.
31:12It's like making a pie, a lattice top cherry pie.
31:15Yes, it is, yeah.
31:16So you push that down.
31:18Yeah.
31:19And you can see it's created a shed, a gap.
31:23This is the warp.
31:24Threads this way are the warp.
31:26And the threads that go this way are called the weft.
31:29Okay.
31:29Warp and weft.
31:30And then you would thread that one through.
31:34Again, such a beautiful process.
31:35Very mindful.
31:37A lot of thought has to go into this, doesn't it?
31:40Yes, a lot of thought and a lot of concentration,
31:42especially when you're learning.
31:43So it's probably not helping me babbling on at you,
31:46asking you questions.
31:49And then you just want to bring this back up
31:52and then you want to beat it down.
31:54Incredible.
31:54And can you show me what you could end up achieving
31:56at the end of this?
31:57Yeah, so this is a piece I actually wove
32:00for Claire's 60th birthday in January.
32:03And it's got all our bits of our story in it.
32:06So this is some of our hemp cordage
32:09that we made for a fishing net competition.
32:11We've got some of our raw hemp fibre in there.
32:14Beautiful.
32:14We've got some of our hand spun from first year's crop.
32:19Yeah.
32:19Died with indigo in there.
32:21So yeah, a little bit of our hemp history
32:22woven into the cloth.
32:23Well, I've taken to this.
32:25I think this would make quite a nice little top.
32:26Yes, I can see you in that this summer.
32:28Kitty, what a fabulous morning meeting you and Claire,
32:30seeing the hemp go from the field to fabric
32:32and also just realising how important hemp is
32:34to so many different industries
32:35and really look fabulous, don't you?
32:37Oh, thank you.
32:38I'm going to enjoy fashioning this into a top,
32:40beautiful hemp top.
32:42You can't keep this.
32:43This is three years in the making.
32:45OK, OK, fine, fine.
32:49Well, I'll tell you what,
32:49it's nice to use this work.
32:51Oi!
32:51But there is a lot of effort
32:53that goes into making that hemp fabric,
32:54I'll tell you that.
32:55There is, there is.
32:55But now we are joined
32:57by the lovely Dr James Greenwood.
32:59Hi!
32:59And also Whiskey and Birdie here.
33:01Oh, look at these.
33:02So gorgeous.
33:03But you've just come up with a book
33:04all about animal behaviour
33:05and how we interact with our pets.
33:07And it's quite interesting
33:08because I've got Birdie here
33:10and she loves people,
33:12but she's,
33:13but when it comes to men,
33:14can be a sort of a bit guarded
33:16and will bark at men.
33:17Not with Dr James.
33:18Not with Dr James.
33:20She's really friendly.
33:22And Whiskey here,
33:23you know,
33:24loves people
33:25but doesn't really like other dogs.
33:27Interesting.
33:27So when we come to greet a dog,
33:29if someone's coming up to a stranger,
33:30what sort of things
33:31should we be doing?
33:32Yeah, I think that's the thing, isn't it?
33:33They're all individuals, you know,
33:34and that's part of understanding
33:36doggy behaviour
33:36is being able to read certain clues
33:38and being able to kind of
33:39just be aware
33:40that each of them
33:41are going to have
33:42their own sort of personalities.
33:44So, yeah, I've written this book.
33:45It's aimed for children.
33:46It's eight to ten-year-olds.
33:47And the aim is really
33:48to just try and demystify
33:50that sort of secret language
33:52of our pets
33:52to just try and help
33:53children understand
33:54some of these clues
33:55that they're better.
33:55A lot of children go up to a dog
33:57and go straight in for the nose
33:58and I know that's a no-no.
34:00Yeah, so I've come up
34:01with something called
34:02the 5-5-5 rule
34:03which is that they're allowed
34:03to stroke the dog
34:04for five seconds.
34:05So that's in one of the stroke zones.
34:07Dogs like certain areas
34:08and dislike other areas.
34:09So chest, they quite like.
34:10On their backs,
34:11they quite like.
34:12A good bum scratch,
34:13they love as well.
34:14But avoiding things like
34:15top of the head,
34:16like you say,
34:16face in front of the nose,
34:18the tail, the feet.
34:19And you allow them
34:20to just have that interaction
34:21but then it's really important
34:22that you stop for five seconds
34:23because that gives the dog
34:25the choice to then
34:26either carry on
34:26and ask for more interaction
34:28or opt to disassociate
34:30and leave and walk away.
34:31It's really important
34:32that we respect
34:34our pet's choices.
34:35What we're trying to do
34:36is teach children
34:36that having a pet
34:38is a two-way friendship.
34:39It's not just about them
34:40doing what we want them to do.
34:42It's about them understanding
34:43the emotional needs
34:44of the animal as well.
34:45And then you can repeat
34:46that up to five times
34:47but after that
34:47it's really important
34:48we then stop
34:49because all dogs
34:50after a certain point
34:50need a break.
34:51So having their personal space
34:53somewhere to retreat to
34:54in Pugetra.
34:55What about dogs
34:56meeting other dogs?
34:57So dogs meeting other dogs,
34:58again,
34:59it's all down to personality.
35:00So I think
35:01whenever you're sort of
35:02introducing new dogs
35:03to other dogs
35:04it's important to do that
35:04in a controlled manner.
35:06You know,
35:06not just sort of hoping
35:07that dogs are dogs
35:08and they'll work it out.
35:09You know,
35:09different dogs
35:09have different personalities.
35:10So just being aware
35:12of what sort of things
35:13that your dog
35:13will cope with
35:14and not cope with
35:15and kind of going
35:16at their pace
35:16is really important.
35:17But one thing
35:18that we sort of
35:19do worry about
35:19especially,
35:20you know,
35:21as parents with children
35:23is if dogs come up
35:24to our kids
35:25when you are out and about.
35:26Absolutely.
35:26You know,
35:27I wanted to sort of
35:28slightly write the book
35:28for children
35:29that maybe are really
35:30happy and love animals
35:31but also some children
35:32are really anxious
35:32around animals
35:33especially dogs.
35:34One of my sons is.
35:35Yeah.
35:35And that's,
35:36you know,
35:36it's hard,
35:37isn't it?
35:38Do you know what,
35:38Dr James,
35:39I have a middle child
35:40who when he sees a dog
35:42he gets a little bit nervous
35:43and just doesn't,
35:45he runs away.
35:46Yeah.
35:46So that's,
35:47again,
35:47I wanted to write the book
35:48for children that love pets
35:49but also might feel
35:50those sort of levels
35:51of anxiety around animals.
35:52He wants to love it.
35:53Yeah.
35:54So a little tip there
35:55would be
35:55if he is out and about
35:57and a dog runs over to him
35:58actually the best thing to do
36:00is put your legs together,
36:01arms across your chest
36:02and just stand like a statue
36:03because what then happens
36:05is you're giving signals
36:06to the dog
36:06that you're very boring,
36:07that you're not going to play,
36:09you're not going to do anything
36:10and actually what happens
36:11is the dog then disengages
36:12and often will then
36:13just go back to their owners.
36:14Yeah.
36:14The moment you start running
36:15or screaming
36:16or making lots of sort of
36:17high-pitched noises,
36:18that's the dog going,
36:20great, you know,
36:20let's have a play,
36:21let's have a chase,
36:22let's have a run
36:22so you can actually
36:23almost cause more problems.
36:24So yeah,
36:25standing like a statue
36:25is the best advice
36:27I can give there.
36:28Now you've just got
36:29a kitten, haven't you?
36:30No, I'm about to get a kitten.
36:31OK.
36:32And we are a very rowdy family.
36:33I've got three kids.
36:35If you're about to get a pet
36:36and introduce it into your family,
36:37how do you go about doing that?
36:39Oh, so with a kitten,
36:41so dogs are very much
36:41social animals.
36:42They come to us,
36:43you know,
36:43they are with you
36:44to get that resource.
36:45And of course,
36:46cats love humans as well,
36:47but cats are very
36:48in tune to their environment.
36:50They love their territory.
36:50They get comfort
36:51from having a safe space
36:53at home.
36:53So creating that one room
36:55that you can put
36:56their resources in,
36:56so litter tray,
36:57food bowl,
36:58water bowl,
36:58have everything separated out.
37:00Pheromone diffusers
37:01are a really good option as well.
37:02OK.
37:02So you can get a plug-in diffuser
37:03to just help sort of bring
37:05a nice calm sort of area
37:07to a calm sort of zone
37:08in their area.
37:09And also scent.
37:10So having some bedding
37:12from wherever the kitten's
37:13coming from
37:13to bring that into their room
37:14and rub that all around the room
37:17so that everywhere smells of them.
37:18And is it important for them
37:19to sleep in a separate room
37:20from humans?
37:22I think to start with,
37:23what you're trying to do
37:24is build up that bond
37:25between the cat
37:26and their safe space.
37:27So if that's at home,
37:28wherever that is,
37:29you want them to feel
37:30really comfortable.
37:31And of course,
37:31that extends to us as well.
37:33And they will eventually
37:33get to the point where
37:34the bond between you and them
37:36is just as important
37:37as it is the space
37:38that they're in.
37:39But you might find initially
37:40they need their alone time
37:42just to get that sort of
37:43trust that where they are
37:45is safe.
37:46And so again,
37:47having sort of house rules
37:48can be quite a good thing.
37:49Telling the kids
37:50actually it's really
37:51important that
37:51if the kitten chooses
37:54to go to the bed
37:54that we sort of step back
37:56and that's them telling us
37:57that they want
37:58a bit of time out.
37:59I mean,
37:59there's so much there to learn.
38:00I absolutely love it.
38:01It's brilliant advice.
38:02Like I say,
38:03we've all loved it
38:04and the dogs have as well,
38:05haven't you guys?
38:05Look at Jimmy.
38:06You're not going to get back.
38:07Fortunately,
38:08it's time for a break
38:09and I'll be cooking.
38:10See you soon.
38:11Hey,
38:12that was good,
38:12wasn't it?
38:13Welcome back.
38:31We've had a great morning.
38:33Yvette Fielding is still with us.
38:34But we have one more dish to come.
38:38What is it, Shiv?
38:39We've got a spooktacular finish.
38:40Oh, no.
38:43It's not a polter goose, is it?
38:44Oh, it's worse.
38:47Oh, my gosh.
38:47OK.
38:48No, it's a really creamy curry.
38:49Simple, vegan, accidentally vegan
38:52because it works so beautifully
38:53with all these flavours.
38:54Yeah.
38:55I've got some cashew nuts
38:56that's going to make it super creamy.
38:57Coconut, butternut squash.
38:59It is a dream of a summer dish.
39:01Who doesn't love a curry?
39:02Who doesn't?
39:02I love a curry.
39:04Yes.
39:04Absolutely love it.
39:05Oh, one bite.
39:06And I've got ginger and garlic
39:07and curry powder going in here.
39:09I'm going to give that a little grate.
39:10Fantastic.
39:10Do you want me to have just
39:11blitzed these up quickly?
39:12Blitz that together.
39:12That's going to add protein
39:13and it's also going to add sweetness.
39:15Lovely.
39:16I'll just get that
39:17out the way for the noise.
39:19Yes.
39:22How fine do you want it?
39:23Really fine.
39:25There we go.
39:26That's looking good.
39:27Like a powder, basically.
39:31Oh, OK.
39:33There we go.
39:34That's excellent.
39:35So tell me about
39:36your wonderful and scary books.
39:38Well, I suppose really
39:40I started off writing
39:41a fictional series
39:44called The Ghost Hunter Chronicles
39:46and it's about three teenagers,
39:50Clovis, Eve and Tom,
39:51and they accidentally come across
39:54a spooky house in the woods
39:55and it all goes downhill
39:57from there on in.
39:58Right.
39:59And so I then carried on the series
40:02and my next book in the series
40:04is called The Vampire of Whitby
40:05and it comes out in the autumn.
40:07I didn't write it
40:08for any specific age range.
40:10I just like to write for right.
40:13I just love to sort of
40:14immerse myself in this wonderful world.
40:16Whoever wants to read it
40:17can read it.
40:18But the inspiration
40:19for a lot of these books
40:20are the latest ones.
40:22Where does that inspiration come from?
40:23Well, I actually did
40:24a live investigation
40:25a few years back
40:26in Transylvania.
40:27We were very lucky
40:30to have the full runaround
40:32of a couple of the castles there.
40:34Wow.
40:34And one of them,
40:36Corvin Castle,
40:37was associated with
40:38where Vlad the Impaler
40:41Yes.
40:41Yes.
40:42spent some time there.
40:43And of course,
40:44that's where Bram Stoker
40:45got his idea for Dracula,
40:47which was of the real character
40:49of Vlad Tepes.
40:50Yes.
40:50Won't talk about it
40:51because we're having
40:51a nice curry in a second.
40:52Well, that was a big Turkish confit
40:54with all the Turks coming over.
40:56There's so much history.
40:57You clearly love history
40:58because so much of what you do
41:00isn't just about the ghosts
41:01that are there,
41:01but it's the back story
41:03to it all, isn't it?
41:04Exactly.
41:04What's happening
41:05with the old curry?
41:06I'm putting in some cashew nuts here
41:07and they're blitzed
41:08to a fine powder.
41:09Thank you, Jimmy.
41:10And this adds protein
41:11and this adds a lovely sweetness
41:12to it.
41:12And it's a really,
41:13I love this recipe
41:14because you can chuck in
41:15a handful of spinach,
41:16you can chuck in protein,
41:17you can chuck in chicken,
41:19prawns.
41:19It really is a great way
41:20to avoid waste.
41:21Again, chuck in those sad veg.
41:23In the pan,
41:24I've got the curry powder,
41:25the ginger.
41:25You can't go far wrong with that.
41:27I love it.
41:27And another pop of sweetness here,
41:29raisins.
41:30Do you know why
41:31I put raisins in here?
41:32My kids love raisins
41:33and I think this is a fast way
41:35to ensure they eat a curry.
41:36Which child doesn't want
41:37to have a meal with raisins?
41:38It's so sweet.
41:39My kids don't like raisins.
41:40Oh, OK.
41:41Other than Jimmy's kids.
41:42My daughter,
41:43she hates raisins.
41:44Could you put dates in?
41:46You could put anything you like in.
41:47You could.
41:48I mean,
41:48that would turn it more
41:49into a tagine,
41:50so I probably wouldn't
41:51go that way.
41:52Leave the raisins out,
41:53but the sweetness
41:54is from the coconut as well,
41:55so it's great for kids.
41:56And we're going to finish off
41:57with some butternut squash.
41:58Are you going off
41:59to film some more
41:59Most Hunts today?
42:00Yes, we are.
42:01We're currently,
42:01yeah,
42:02currently filming at the moment.
42:03Just come back
42:04from a bus museum.
42:05That was fabulous.
42:06Very exciting.
42:06Yeah, it was good.
42:07Wow.
42:08OK,
42:09so for the rice,
42:09a really simple way
42:10to make a gorgeous
42:11palau rice.
42:12We've got cinnamon,
42:13turmeric, clove,
42:14and cardamom.
42:15So before you put the rice in,
42:16a little bit of oil,
42:17get these spices in there
42:18just to release that aroma.
42:19Yeah.
42:20Then coat the rice grains
42:21in that flavoured spice oil
42:23and then pour your water in.
42:25Yeah.
42:25And you'll end it
42:25with gorgeous coloured rice
42:26with a beautiful flavour.
42:28Just the one thing
42:28with the cardamom,
42:29just give it a little smash
42:30before with the,
42:31yeah,
42:32just use that maybe.
42:32Yeah, do it with that.
42:33Yeah.
42:33It's amazing,
42:34isn't it,
42:35where the peat
42:36is needed.
42:37Just to wake these up.
42:39Yeah.
42:39Oh, it's such a beautiful smell.
42:40It's going to be so fragrant
42:41and just make sure
42:42you take these out
42:43before you eat it.
42:43Nothing like chewing
42:44a bit of clove
42:45with your curry.
42:46So before the rice is cooked,
42:48you put the spices
42:49and mix it all up.
42:50Before the rice is even
42:51in the pan
42:52in a bit of oil,
42:53you want to flavour that
42:53with all the spices.
42:55And then you coat
42:56the grains of rice
42:57before the water's in
42:58in that spice oil.
42:59Love it.
42:59I should do that.
43:00It's like a spice jacket.
43:01I like it.
43:02And then you'll end up...
43:02The heat in a pan,
43:03even if you put peppercorns
43:05in a pan to heat them up,
43:07even before you grind them
43:08or you're bashing them up,
43:09it just releases
43:10all those essential oils
43:11and that's where
43:12all the flavour is.
43:13And look at that.
43:13Wow, look at that.
43:15It's very delicate smelling.
43:17Oh, God.
43:17Here we go.
43:18There you go.
43:18I can't reach across.
43:20Oh, that does smell nice.
43:21It's got a lemony,
43:22nice lemony smell to it.
43:24Yeah, it's a fresh smell.
43:25I think the turmeric
43:26brings that as well.
43:26And then you've got
43:27that gorgeous curry.
43:28It's sat there together.
43:29It's beautiful
43:30and I think we're ready
43:31to serve up.
43:32Here we go.
43:32So where are you filming now?
43:33How much can you tell us
43:34about that?
43:35So you said a bus museum.
43:35Can we know any more?
43:36We've just done the bus museum,
43:37yes, in Manchester
43:38and it was absolutely amazing.
43:40And we're very lucky
43:42because we get given
43:43the sort of keys
43:43and here you go,
43:44spend the night.
43:46We're kind of left
43:47to our own devices.
43:49Any ghosts in the bus museum?
43:50I suppose when one turns up,
43:51three more turn up show after,
43:52didn't we?
43:54Brilliant.
43:55Jimmy, you're on fire today.
43:56It is on fire, isn't it?
43:57Well, it might be
43:58if I care not to talk about ghosts.
43:59Yeah, stand-up comic.
44:00But did you see any ghosts there?
44:02Didn't see any ghosts
44:03but we certainly experienced
44:04some strange things happening.
44:06One of the ghosts,
44:08apparently,
44:09the people that work there
44:10kept seeing a lady
44:11in the top deck of the bus
44:13with a great big Victorian hat on
44:15just staring at them.
44:17And I think that's really...
44:18I don't know what it is.
44:19Ladies in Victorian frocks
44:21and also children.
44:22I think they're a bit spooky.
44:23So when's the next series out?
44:25The next series will start
44:27to go out at the end of this year.
44:28OK, great.
44:29Well, I'm going to get
44:30straight on that.
44:31And this is a perfect meal
44:32to watch that with.
44:33Yes.
44:34My creamy coconut
44:34and cashew nut curry.
44:35Look at that.
44:36Yay!
44:37Beautiful.
44:38Look at that rice.
44:46Right, time to tuck in.
44:47Have a go at that, Yvette.
44:49Come on, Jimmy.
44:49The rice looks beautiful.
44:51Oh, it's really fragrant.
44:53Mmm.
44:55Oh, it's delicious.
44:56The sweetness as well.
44:57The pops of raisin.
44:58It's just really sweet.
44:59It's really delicious.
45:00The raisins work really well.
45:01They do.
45:02They really do.
45:03Really simple as well.
45:04Mmm.
45:05Oh, that is so good.
45:06That is so, so good.
45:08Very happy there, aren't you?
45:09Very happy.
45:11Shiv, it works so well.
45:12Oh, yeah.
45:13I'm going to not have any more
45:14because I'm going to finish this
45:15very soon.
45:15But with a fab dish,
45:16it's so easy
45:17and you can add
45:17lots of different ingredients
45:18to this.
45:19Yeah, absolutely.
45:20What a fantastic day.
45:21Brilliant morning.
45:22You've been amazing.
45:23I've loved it.
45:24You've been spectacular.
45:25Yes, you've terrified me.
45:27But it's been wonderful.
45:28Thank you, everyone at home
45:29for watching.
45:30It's been such a great time,
45:30but we'll see you next time.
45:32All right, see you later.
45:33Right, let's get into this.
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