Mary at 90 A Lifetime of Cooking Season 1 Episode 3

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Transcript

00:00To mark my 90th birthday, I'm taking a trip down memory lane.

00:06Mary Berry's recipes in the programme are just right for the occasion.

00:09It's very easy, so let's make them.

00:11It's lovely seeing these old films. It's bringing it all back to me.

00:15Celebrating a lifetime of doing what I love is a real honour.

00:20I think they look perfect.

00:23Joined by wonderful old friends.

00:25Cheers!

00:26No, no, no, no. Oh!

00:28Come on, Berry.

00:29And special new ones.

00:31Delicious.

00:32I've never had a dame in the house before.

00:34Hello, sailor.

00:36We'll cook some of my classics.

00:39You're such a great teacher.

00:41Wow.

00:42I've never been this scared since I did my exams for horticulture.

00:46Update, old favourites, chickpeas.

00:48What were chickpeas in the early part of when I was cooking?

00:52And of course, share some delicious new recipes.

00:55Where on earth would I rather be right now?

00:58Oh, oh no, oh.

01:00I've dribbled the custard now.

01:01No, no, it's all right.

01:03You mean to tell me I did this?

01:04You did that, rejoicing in my ongoing passion for home cooking.

01:09You're such an inspiration.

01:11I've dedicated my career to family cooking and I'm happy to say I'm not the only one.

01:28A much admired friend is about to arrive who has done just the same.

01:34Am I excited?

01:36I'm waiting for Jamie Oliver.

01:38He's going to come round that corner any moment.

01:41He's passionate about teaching people to cook just like I am.

01:46I met Jamie in 2013 for a magazine cover shoot.

01:51We got on brilliantly sharing our love of food and family.

01:55I told my wife today I'm going to see my other love of my life, Mary Berry.

02:00She's amazing.

02:01What she's done is truly fantastic for food and getting people cooking.

02:06And she's 90.

02:08I'm 50 this year and I'm starting to think I've got a lot more work to do.

02:13But I hopefully can make it as long as her.

02:15What an inspiration.

02:21How are you?

02:23I've got you for the whole day.

02:25Come on, so glad to have you.

02:27It is just brilliant that I get you all to myself for one day.

02:31How lucky am I, eh?

02:33Plenty of time for me and Jamie to make some of my fabulous family recipes.

02:40A chicken dish I first cooked in the 90s.

02:44It tastes as good now as it did then.

02:47A wonderful lamb tagine rich with aromatic spices updated from a 1970s go-to.

02:55My brand new recipe celebrating a once decadent ingredient.

03:00And finally, one of my all-time favourites, which I've made for over 60 years.

03:06Lemon drizzle cake.

03:08I remember when you came on the scene, you were like a naughty boy tied to the kitchen.

03:14And everything was pucker.

03:16Yeah.

03:16And you were just natural.

03:18I think you had a motorbike.

03:20I had a scooter.

03:21And I was a bit like, you know, ooh.

03:23You spoke very quickly.

03:24And I thought, oh, you were such fun.

03:26And everybody loved you.

03:27It was like the boy next door done good.

03:30Yeah, it's been 25 years now.

03:32You were my inspiration.

03:33But also, I've got another 40 years to put my head down.

03:35You have.

03:36But you enjoy every moment, don't you?

03:38I love it, yeah.

03:39Jamie's going to love my first recipe.

03:42Special mushroom stuffed chicken with a sweet citrus marmalade glaze.

03:48I came up with it 30 years ago, and it still works today.

03:53My watercroft chicken.

03:56Why watercroft?

03:57Because we used to live at watercroft.

03:58Oh.

03:59And you get desperate for names, don't you?

04:00Yeah, so you've got house wine, this is house chicken.

04:03Yeah, exactly.

04:04I love it.

04:05We're starting by making the button mushroom stuffing.

04:09I mean, you've been cooking on TV for how many years now?

04:13I went on in about 1968, something like that, cooking udders.

04:20Udders?

04:20I know, well, it was tough before I started.

04:23Tough, once we ate it, udder pie, and sparrows.

04:28I mean, it was a Victorian.

04:29Sparrows?

04:29Oh, right, okay, you were doing a historical piece.

04:31It was a historical thing.

04:32I was going to say, getting sparrows past the director these days

04:36is going to be a struggle.

04:37No, no, no, no.

04:37Well, I didn't pluck them, I can tell you.

04:40So that's ready to go in.

04:42Is this fine enough for you?

04:43It's perfect.

04:44Lovely.

04:45The mushrooms are added to the shallots that have been cooking for 20 minutes,

04:50followed by some breadcrumbs, season and set aside to cool.

04:55We're going to add some beaten egg to that to hold it together.

04:59Yep.

04:59Just a little to start with.

05:01Yep.

05:02When it's actually in the chicken, it will stick to it.

05:06Stick to it.

05:07I always use chicken breasts for this recipe

05:10because they're ideal for putting stuffing under the skin.

05:14So we'll divide this by six.

05:15That's right.

05:16I was never very good at doing this.

05:17Me neither.

05:18I didn't get maths at school.

05:20Okay, in there.

05:24So there we go, over the top.

05:26The skin's still attached on that one side.

05:28You see?

05:29Yeah.

05:29Couldn't be better.

05:30Beautiful.

05:31All up to you now, Jamie.

05:33You don't hang about, do you?

05:34Well, I'm trying to be a good assistant for you, so I get a job.

05:38There's always a job for you.

05:39Oh, bless.

05:40For perfectly caramelised and crispy skin,

05:43a simple glaze of lime marmalade warmed with butter.

05:47And then spoon it over the top.

05:49Shall I actually take this now?

05:50All over.

05:51And just like that.

05:51And use it all.

05:52Any that runs down, it's good.

05:55There we are.

05:55So am I doing the right thing here by just rubbing it so it's all over?

05:58I think you're making a right job of it.

06:00I hope so.

06:02Again, I'm going to put a little pepper and salt over the top.

06:06I like it quite tasty.

06:09But that sort of salty, sweet, crispy skin is going to be amazing, isn't it?

06:13Yeah.

06:15The chicken needs 25 minutes at 180 fan.

06:19Enough time for a natter.

06:21I've got something to show you in your drawer.

06:23What have we got here?

06:24When I started, I was with Housewife magazine.

06:27Right.

06:28Look at that.

06:29You were ever so chic.

06:30Very Parisian.

06:30Oh, wow.

06:32And I used to have 12 pages to do in Housewife.

06:36Every month?

06:37Every month.

06:37Wow.

06:38That was quite a lot.

06:39Yeah.

06:39We used to go to a studio.

06:40Wow.

06:41No props people.

06:42Right.

06:43That's my mum's fan there borrowed from her to put on the wall.

06:47And we'd do the meal and yeah, I had my best dress on.

06:51Yeah.

06:51I used to do everything myself.

06:54The shopping, the cooking, the deciding what we were going to do.

06:59I love it.

07:00What a career of change.

07:02And it's still changing, isn't it, to this day.

07:05Looking at this, what I love is I can tell that-

07:07Oh, that was good.

07:09But what a beautiful picture.

07:11It's romantic.

07:12It's exciting.

07:13People would have never even seen that.

07:15And is that a French meringue you've done there?

07:16Nothing French, just ordinary meringue that was, layered up.

07:21But it looks amazing.

07:21And again, I love the step-by-step guy.

07:24The step-by-steps is what is your gift to the public, isn't it?

07:27And I think that's why they love you, because you've helped them through those beautiful dinner parties.

07:31Underneath here, I kept it.

07:34This was my very first payment for television.

07:39Four pounds, 75, and somebody cheekily put there, overpaid.

07:44I needed an agent.

07:51That's had just about 25 minutes.

07:54It smells amazing.

07:55Right, you take it out.

07:56Look at that.

07:57On to the board.

07:58Oh, God, that looks good.

08:01Look at the colour.

08:03Wow.

08:03It's a bit of all right, isn't it?

08:05Yeah, I've picked the spoon up as if it's my show, but it's your show.

08:11Easily done, too many cooks, not enough spoons, but the chicken looks gorgeous.

08:17Perfectly cooked chicken.

08:19They're a lovely colour, aren't they?

08:20Now, this wonderful juice here.

08:22Yeah.

08:22Bring it to the boil.

08:25Right.

08:25Then more lime, so the sauce brings all the flavours of the dish together.

08:31Yes, but if I did that, I would be doing it with a lemon squeezer.

08:34You, I know, the power in your own.

08:37I've seen you do it so well.

08:38Go on, then.

08:39So one half.

08:40And then we put creme fraiche in.

08:43This is going to taste amazing.

08:44So you've got all the drippings from the chicken.

08:46Yeah.

08:47And we'll...

08:48Yeah, because some people think these little burnt bits on the side is just burn,

08:52but it's actually flavour, isn't it?

08:53Oh, it's not.

08:54Look at that.

08:56Right.

08:56I love it when it ripples like that.

08:58Now, I'm taking over from you because we need some chopped parsley, please.

09:01OK.

09:02Yes, Chef?

09:03God, I could do with you every single time because you're so quick and so good.

09:07Where on earth would I rather be right now than doing this for you?

09:12This is just a dream come true.

09:14Thank you for having me.

09:15Well, I can tell you it's mutual.

09:16I feel I'm in heaven.

09:18Before my time.

09:19LAUGHTER

09:21The parsley gives the sauce its wonderful freshness.

09:24So richness, tang, that lovely parsley. Look at that.

09:29Then I've got a plate here to put it on.

09:31That one there.

09:34Oh, you went for the one that was winking at me.

09:36I know.

09:37It's cutting through like butter.

09:39Yeah.

09:40So just a little lime here.

09:41Yeah.

09:46That's it.

09:48Perfect.

09:48I think you're allowed to try.

09:50God.

09:51Really?

09:51Yeah.

09:52How lucky am I?

09:59Mmm.

10:01What a delicious, incredibly moorish, juicy, what a lovely chicken. Wow.

10:10But without you, I'd still be here another 20 minutes because you've done all the hard work for me.

10:14That's not true.

10:15Utterly delicious.

10:17What a joy cooking with Jamie.

10:20Amazing.

10:20He's been doing this for 25 years.

10:24Of course, I've been around a little longer and I'm enjoying watching some of my early TV family

10:30recipes.

10:31I haven't seen most of them in decades.

10:37Stewed lamb, I think, is delicious and also jolly inexpensive.

10:42How to make a hot pot.

10:44Start off with putting two onions in the bottom of the dish.

10:49Then a few sticks of celery.

10:51The outside ones keep the rest of the cheese and about two ounces of mushrooms.

10:58Then put the lamb and this is the scrag I cut across the top.

11:03Now that's interesting. Who's heard of scrag end of lamb?

11:07Over the top, slices of potatoes round in a path.

11:10If you'd like the recipes, then this is the address to write to, good afternoon, Thames television,

11:1523 Hungerford Lane, London WC2N5PJ. And mark your envelope casseroles. And please, of course,

11:22will you enclose a stamped addressed envelope, most important.

11:25How very much of the time. Please enclose a stamped addressed envelope.

11:30How would we do it now? Just go online.

11:32Thanks very much, Mary. That's looked very tempting, very appetizing.

11:36And you've shown us lots of good ideas. Bye bye, Thames. Good afternoon. Bye bye.

11:40I really love that ending. Very appetizing. Very good. Very nice. Very precise.

11:46I've discovered many new ingredients since 1977. So I've updated my lamb into something rather

11:59wonderful. A Moroccan inspired tagine, no scrag needed. Instead, I've browned off some diced neck

12:07fillet, which has no bones. That's just the job. And of course, the spices. Back in the 70s,

12:15we didn't have such a wide selection of spices. And certainly, we wouldn't have had something like

12:21fresh ginger. These spices, along with the sauteed onions, are the core of the rich flavors.

12:28So in goes one and a half tablespoons of coriander, cumin,

12:36cinnamon. Now that would only have been used in sweet dishes.

12:40Then turmeric. Turmeric we wouldn't have used at all. All adds to flavor and color.

12:51And then ginger. In it goes. And we now have fine graters that are very easy to use.

12:58And lastly, garlic. So everything's in there. So as you can imagine,

13:04it has a wonderful flavor of Morocco and a far cry from my stew of early days.

13:13Tinned tomatoes.

13:16Stock. Beef or vegetable is fine.

13:20Tomato puree. Then sweetness from honey and dried apricots.

13:24And that's an important part of a tagine. So you've sort of got some sweet and some sour in there.

13:32The sour is just coming. And that is preserved lemon.

13:37Grecious me, looking back, there wasn't such a thing as preserved lemons.

13:41Can you see it's gently beginning to bubble there?

13:44Again, chickpeas. What were chickpeas in the early part of when I was cooking?

13:49They weren't there at all. But let me just give that a good stir.

13:53Right. All that remains for me now is to add the meat. And that's beautifully browned.

13:59Now you may decide that you don't want meat in it at all. If so, just add another can,

14:05or even two cans, of chickpeas. We're having lamb in hours. Season with salt and pepper.

14:12That looks good already, doesn't it? And let the meat gently simmer for two hours until beautifully tender.

14:21It will absorb all those glorious Moroccan spices.

14:29Oh, that is wonderful. Gently bubbling. Gorgeous colour. Some fresh coriander.

14:38Before serving to the family with traditional couscous.

14:47Oh, so good. The meat just melts in the mouth.

14:55Before Jamie and I do any more cooking.

14:58It's lovely Westervia. How nice.

15:00And you can smell it, too. It's lovely.

15:03We're taking a break in the local.

15:05You know, I grew up in a pub from the age of zero to 15. And my bedroom would have been just up there in an old pub.

15:15You'd come home from school. Yeah.

15:17And you'd go, your parents would be busy.

15:20We would be closed at three on the dot and then open back at six at the dot.

15:24So family life would commence from three till six. We'd have dinner at five, always a home cooked meal.

15:29Mum cooked all the meals, but Dad was a trained chef and was obviously working in the pub.

15:35So food was very important to you, even growing up.

15:39Yeah.

15:39You had more ideas from the very beginning.

15:42So cooking at the weekends was really important to me and the summer holidays kept me out of trouble.

15:46I always had a bit of money in my pocket, but I also used to sit down with the chefs in between shifts and we used to watch

15:53some of the chefs, the Rue brothers, Floyd, and of course you. So I've known you since I was very young.

16:01You've always been, I mean, even sitting here having a pint, you know, if I was, I'm still sort of pinching myself,

16:07because you've been part of my life, the whole journey of food.

16:10I mean, would you have ever imagined being a Dane?

16:15No, I would never, ever, because I thought Dames were sort of academics or had achieved,

16:22you know, producing plays or something very grand and important. And I'm just a cook.

16:31And I didn't really believe it. And I can remember, I mean, the hugest sad is,

16:38you still have your parents and they see how wonderfully you're doing.

16:43When I became a Dane, you know, my husband said, oh, well done, love, sort of thing.

16:49And, you know, I couldn't tell my parents, but I know that they were looking down.

16:55But it would have meant so much to my parents.

17:00Can you imagine?

17:01Yeah, because I never passed an exam in my life, except when I'd left school

17:07and I did my sitting guilds.

17:09God, your parents would have gone crazy.

17:11I'm sure the rest of your family were very excited by the whole thing.

17:15I think they were, they didn't quite know what had happened to their mum.

17:18They were like, Mum, what do I have to call you now?

17:22It's still the same when they come through the door, what's the supper, Mum?

17:26Yeah, fair play.

17:27And the fridge door is open, oh, yes, can I have that? No, you can't.

17:31In many ways, my family have always been central to my cooking.

17:43Wow, what have we got here?

17:45Mashed potato.

17:47Being a working mum who needed to cook for them

17:50provided the inspiration and shaped my career.

17:54Mmm, like a tasteful flavour, yes!

17:58You're enjoying it, aren't you, darling?

18:00Yes, it's OK.

18:00Look at Hobie, it's a way!

18:02But much has changed over the decades.

18:05In the 70s and 80s, some ingredients would only be used on special occasions.

18:12Prawns used to be a real treat and used for something like prawn cocktail,

18:16but now they're much more accessible and used in all sorts of family cooking.

18:22So this fragrant Thai prawn curry is a brand new recipe that pays homage to this wonderful ingredient.

18:30Fry some shallots in oil for five minutes, then add ginger and garlic.

18:36And then red Thai placed.

18:39That's already done with all the spices.

18:42Two to three tablespoons.

18:44I'm going to add two to start with.

18:47Tomato paste and then fresh tomatoes.

18:50The tomatoes are skinned.

18:52In they go.

18:55I'm going to cook that down, gently simmering it.

19:02All well mixed at this stage.

19:05And in goes the lime leaves.

19:08Now, they are fairly new to me, so in they go, but they do add flavour.

19:14Then I've just got the lemongrass to add to that.

19:17So to get the full flavour, you need to bash it.

19:21That's it.

19:23Rolling pin is perfect.

19:24In goes the bashed lemongrass.

19:27On with the lid and simmer it for about ten minutes.

19:36Now it's ready for that kick of Thai flavour.

19:39Sour from the lime, sweet from the sugar and the saltiness of fish sauce.

19:46Just look at the colour of that.

19:47It's deep red.

19:48These were beautiful ripe tomatoes.

19:52And it gives you more colour than perhaps the canned ones.

19:55And certainly a very special, rich, fresh flavour.

19:59Now for the prawns.

20:00They're shelled, raw prawns.

20:02In they go.

20:08Now just watch the colour of the prawns change.

20:13What we're wanting to happen is for them to turn bright pink.

20:18Then they're done.

20:19If you go on simmering them for ten minutes,

20:21they'll be as tough as old boots.

20:22As soon as the prawns are pink, take out the lemongrass and lime leaves

20:30and throw in some baby leaf spinach.

20:33Spinach takes absolutely no time.

20:36So all I've got to do now is check the seasoning.

20:44I know it'll be hot.

20:45Those are as tender as they could be.

20:54Also, they've taken in the flavour of the curry.

21:04You're never too old to create new recipes or even learn new skills.

21:09All right, Mary, how do you fancy a game of table football?

21:12I don't because I know that you played this game in the bar when you were a child

21:18and I have no experience.

21:19OK, come on, let's have a go.

21:20Let's see how you do.

21:25Right, you ready, Barry?

21:26I'm sure you should push it through the little hole, not through the great high.

21:29Oh, there is a little hole.

21:30Sorry about that.

21:33Oh, no, you don't.

21:34You're supposed to be shooting up here.

21:36Yeah, I'm trying to be shooting up there, but you're putting me off.

21:39No, no, wait a minute.

21:40There.

21:41Oh, no!

21:42This is Everton up this end.

21:44Who? Oh, you're Everton?

21:45Against Liverpool.

21:46OK, nice.

21:47No, no, no, no.

21:47No, I'm a gooner.

21:49Ah, ah, ah, ah, ah, ah.

21:51No, no, no.

21:54Come on, Barry.

21:54You're a natural, aren't you?

21:57I was second.

21:58Yeah.

21:59That was emotional.

22:00It's your round now.

22:01OK, come on then.

22:02Just the one, because I've saved the best till last.

22:08While moving with the times has never scared me, some of my favourite recipes have followed me,

22:14unchanged through the decades.

22:17Like my wonderful lemon drizzle cake, a hit for over 60 years.

22:24Oh, one of my favourites.

22:25I've been making it for yonks.

22:29Sometimes I'm in a supermarket and somebody will say, I'll make your lemon drizzle cake.

22:34When you started doing this, it was word of mouth of a great recipe.

22:39And now the kids would say, oh, it's gone viral.

22:41So, so this is your...

22:43Viral sounds a bit medicinal.

22:45I know, I know.

22:46But this is like the original viral recipe.

22:48I love that.

22:49I still use the all-in-one method.

22:52Baking spread, sugar and self-raising flour.

22:55It's one teaspoon of baking powder.

22:58OK, and that just gives it a nice lift, right?

23:00In it goes.

23:01Four tablespoons of milk.

23:04So, in that goes.

23:06And then we've got to put some lemon zest in here.

23:09All of it.

23:09Nice.

23:10They're very good.

23:11These are very sharp and you're being logical and turning it round.

23:14Makes all the difference.

23:15I'm glad you noticed, Mary.

23:17I'm trying to show off in front of you and make my moment with you count.

23:21Four eggs, then whisk the mixture until beautifully smooth.

23:26And do you mind if I turn it up a little bit now?

23:27Is that the idea?

23:28Oh, now, as fast as you like.

23:30Yeah.

23:31OK.

23:32Now you're talking.

23:34And you can see it getting lighter, can't you?

23:35Lighter in colour.

23:37And more volume.

23:39That's it.

23:40Done.

23:41Spread the mix across a buttered and lined tray.

23:45You better go to that corner there.

23:47That's it.

23:48That's it.

23:49The stress.

23:50In it goes for about 25 minutes at £1.60.

23:56Amazingly, I've found the original footage of me making my lemon drizzle.

24:03And we've got it on screen here.

24:05Now, you'll know what to press.

24:06Yeah.

24:07In one go, you make 24, which is a good thing in my opinion.

24:11Actually, you've got 23 there.

24:12I have one.

24:13And you make them all in one tin and you put the sponge mixture at the bottom.

24:18Then when they come out of the oven, you ice them in the tin.

24:21So you've no sort of drips of icing on your table.

24:24So there we are.

24:25That's all well mixed.

24:26And then put it into the prepared tin.

24:29It's a nice simple recipe, isn't it?

24:30All in one bowl.

24:32All in one bowl.

24:32But when I think, my voice was so very high.

24:36Yeah, mine was high as well.

24:37What happened to us?

24:38I don't know.

24:38We did it together.

24:40I think when we were younger, we don't realise our voices change.

24:45There we are.

24:45Now, that's nice and even, Judith, you see.

24:47And the oven is beautifully leveled.

24:49I love it. I love the set.

24:51I would arrive at the studio and the papers were still on tables from the news,

24:5510 o'clock news the night before.

24:57So you were in the same studio that the news was in?

24:59Yes.

24:59And then they built the kitchen, but the drawers didn't open.

25:03Fake drawers.

25:04It was very primitive in those days.

25:06And then you add to the juice four ounces of granulated sugar.

25:13It's quite difficult just to spread on.

25:15If you haven't a brush, you can always do it with a spoon.

25:18And immediately, the juice from the lemon runs into the sponge and makes it extra moist.

25:23And look here.

25:26Still got the same lemon squeezer.

25:27No way!

25:29I love that.

25:30So this is basically older than me.

25:31Yeah.

25:32I love the fact that you've had it so long in a world which is so disposable now.

25:38Yeah.

25:38So can I do some squeezing of lemons for you in your vintage squeezer over there?

25:43Vintage squeezer. There you are.

25:45I love it.

25:45Here we are.

25:46I'm fascinated by your drizzle, your lemon drizzle.

25:49Because I've only ever seen it done with icing sugar.

25:51If you do it with icing sugar, you mix it with the lemon juice.

25:55And it's a sort of coating consistency.

25:58If you do it with granulated sugar, it's a sort of fairly liquid when you put it on.

26:04And the juice goes down into the sponge.

26:06Yeah, and you get the crunch.

26:08Crunch from top.

26:09So mix the sugar with the lemon juice and it's ready.

26:13And that just spoons over the top.

26:14You can brush it, you can spoon it, you can do whatever you like.

26:17Cool.

26:18Now, I think that should be done by now.

26:24You catch hold of one end and I'll catch hold of the other.

26:27And we will not top it.

26:28Together?

26:29Yep, that's it.

26:30Team effort.

26:32Top with the lemon and sugar straight away.

26:36Can you see? It's going straight in there.

26:39Yeah.

26:40So because it's warm, it's much more absorbent.

26:43And then the sugar keeps on top.

26:46And if you were doing it with your icing sugar, that would just be an icing on top.

26:50It would be a coating, yeah.

26:51Not really lemon drizzle.

26:53Yeah.

26:54There's something so satisfying about that.

26:56And the smell of lemons is just so good.

26:59When the cake has cooled, cut into squares to serve.

27:03There we are.

27:04That one's drunk.

27:07That and a cup of tea.

27:09I think we can do a bit better than that.

27:11Have a look in the fridge.

27:13Go on then.

27:14Today is a celebration to have you here with me.

27:17Oh, bubbles.

27:19Bubbles.

27:19That is the ultimate indulgence.

27:21Bubbles lemon drizzle cake with Mary Berry.

27:24That is an opportunity I cannot miss.

27:27It is a true celebration.

27:30All the generation.

27:31Oh, you've done that before.

27:34It was quite fluent, wasn't it?

27:35Yeah.

27:38There you go, boss.

27:39I think we should have a little bit of cake.

27:43Mmm.

27:43Is it all right?

27:45It is the most puffy, cloud-like, spongy sponge.

27:50The crunch from the sugar on the top is divine.

27:54That is gold.

27:56Thank you, Jamie.

27:57It's been one of the most memorable times.

28:00Oh.

28:01I remember you when you first came on and things haven't changed.

28:04Hopefully something.

28:08Thank you, Mary.

28:08There's nowhere else I would have rather been today.

28:11Thank you so much.

28:12Such a pleasure.

28:17Next time.

28:19Well, if you won't listen to a dame, it's done.

28:22The friends and family who've been at the heart of my cooking.

28:26We've always been a team and that's how we're going to stay.

28:42We've been a employee who, ensemble, in a container

28:56March and D debido at delivering success.

28:57Yes, thank you.

28:57See you next time.

28:58Let's be back.

28:59This honходит

29:00We've been a production of the film disp dziчи Mall.

29:01Thank you very much.

29:02Thank you that everything.

29:02We've had to do with standing on the station at the Healthρο me.

29:04It was engaged in the game.

29:05Yes, we'll be able to deliver together.

29:06That's the one thing.

29:06We have been paying attention.

29:08We're doing this.

29:09Tears uyama Does not turn that easy?

29:10We go out.

29:10Well, this too.

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