- 5 giờ trước
Mary at 90: A Lifetime of Cooking - Season 1 Episode 3
Danh mục
😹
Vui nhộnPhụ đề
00:00Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn
00:30Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn
01:00Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn
01:02Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn
01:04Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn
01:06Enjoy seeing in my ongoing passion for home cooking
01:09You're such an inspiration
01:11I've dedicated my career to family cooking
01:25And I'm happy to say I'm not the only one
01:29A much admired friend is about to arrive who has done just the same
01:34Am I excited I'm waiting for Jamie Oliver
01:38He's going to come round that corner any moment
01:40He'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 what she's done is truly fantastic for food and getting people cooking
02:05And she's 90
02:07I'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
02:16How 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
02:39A chicken dish I first cooked in the 90s
02:43It tastes as good now as it did then
02:46A wonderful lamb tagine rich with aromatic spices
02:51Updated from a 1970s go-to
02:55My brand new recipe celebrating a once decadent ingredient
02:59And finally, one of my all-time favourites
03:03Which I've made for over 60 years
03:06Lemon drizzle cake
03:08I remember when you came on the scene
03:11You were like a naughty boy tied to the kitchen
03:14And everything was pucker
03:16And you were just natural
03:18I think you had a motorbike
03:20I had a scooter
03:20And I was a bit like, you know
03:22You 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
03:29Thank you
03:30Yeah, it's been a jet 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, but you enjoy every moment, don't you?
03:38I love it, yeah
03:39Jamie's going to love my first recipe
03:41Special mushroom stuffed chicken with a sweet citrus marmalade glaze
03:48I came up with it 30 years ago
03:50And it still works today
03:52My watercroft chicken
03:54Why watercroft?
03:57Because we used to live at watercroft
03:58And you get desperate for names, don't you?
04:01Yeah, so you've got house wine, this is house chicken
04:03Yeah, exactly
04:04I love it
04:04We're starting by making the button mushroom stuffing
04:08I mean, you've been cooking on TV for how many years now?
04:13I went on in about 1968, something like that
04:18Cooking udders
04:19Udders?
04:20I know, but it was tough before I started
04:23Tough once we ate it in an udder pie
04:26And sparrows, I mean, it was a Victorian
04:29Sparrows?
04:30Oh, right, 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, well, I didn't pluck them, I can tell you
04:39So 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
04:49Followed by some breadcrumbs
04:52Season 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
05:01When it's actually in the chicken
05:04Yep
05:04It will stick to it
05:06Stick to it
05:06I always use chicken breasts for this recipe
05:09Because they're ideal for putting stuffing under the skin
05:13So we'll divide this by six
05:15That's right, I was never very good at it
05:17Me neither, I didn't get maths at school
05:19Okay, in there
05:21Thank you
05:22So 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
05:30All 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
05:37There's always a job for you
05:39Oh, bless
05:39For 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?
05:50Yep, all over
05:51And just like that
05:52And use it all
05:52Any that runs down, it's good
05:54There 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
06:01Again, I'm going to put a little pepper and salt over the top
06:05I like it quite tasty
06:07But that sort of salty, sweet, crispy skin is going to be amazing, isn't it?
06:13Yeah
06:13The chicken needs 25 minutes at 180 fan
06:18Enough time for a natter
06:20I've got something to show you in your drawer
06:23What have we got here?
06:24When I started, I was with housewife, Magdalene
06:27Right
06:27Look at that, you were ever so chic
06:30Very Parisian
06:31And 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
06:43Right
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'd have 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
07:04Looking at this, what I love, is I can tell
07:08That was good
07:09But what a beautiful picture
07:11It's romantic, it's exciting
07:13People would have never even seen that
07:14And is that a French meringue you've done there?
07:17Nothing French, just ordinary meringue that was
07:20Laird up
07:21But it looks amazing
07:22And 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
07:28Because you've helped them through those beautiful dinner parties
07:31But underneath here
07:32I kept it
07:34This was my very first payment for television
07:38Four pounds, 75
07:41And somebody cheekily put there, overpaid
07:45Needed an agent
07:47That's had just about 25 minutes
07:54It smells amazing
07:55Right, you take it out
07:56Look at that
07:57Goodness
07:58Go to the board
07:59God, that looks good
08:01Look at the colour
08:02Wow
08:03It's a bit of alright, isn't it?
08:05Yeah
08:06I've picked the spoon up as if it's my show
08:08But it's your show
08:09Easily done
08:12Too many cooks
08:13Not enough spoons
08:14But the chicken looks gorgeous
08:16Perfectly cooked chicken
08:18They're a lovely colour, aren't they?
08:20Now this wonderful juice here
08:22Yeah
08:22Bring it to the boil
08:24Right
08:25Then more lime
08:27So the sauce brings all the flavours of the dish together
08:30Do you want me to do it?
08:31Yes, but if I did that
08:32I would be doing it with a lemon squeezer
08:34You, I know
08:35The power in your own
08:37I've seen you do it so well
08:39Go on now
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
08:46And we'll
08:47Yeah, because some people think
08:49These little burnt bits on the side
08:51It's just burn
08:52But it's actually flavour, isn't it?
08:54Look at that
08:55Right
08:56I love it when it ripples like that
08:58Now, I'm taking over from you
09:00Because we need some chopped parsley
09:01Okay
09:01Yes, chef
09:02God, I could deal with you every single time
09:05Because you're so quick and so good
09:07Where on earth would I rather be right now
09:10Than 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
09:20The parsley gives the sauce its wonderful freshness
09:24So richness, tang, that lovely parsley
09:28Look 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
09:39So just a little line here
09:41Yep
09:41That's it
09:47Perfect
09:48I think you're allowed to try
09:50God
09:51Really?
09:51Yep
09:51How lucky
09:53Am I
09:55Mmm
09:59What a delicious
10:02Incredibly moreish
10:04Juicy
10:05What a lovely chicken
10:07Wow
10:08But without you
10:11I'd still be here another 20 minutes
10:13Because you've done all the hard work for me
10:15That's not true
10:15Utterly delicious
10:16What a joy cooking with Jamie
10:19Amazing he's been doing this for 25 years
10:23Of course I've been around a little longer
10:26And I'm enjoying watching some of my early TV family recipes
10:31I haven't seen most of them in decades
10:34Stewed lamb I think is delicious
10:39And also jolly inexpensive
10:42How to make a hot pot
10:44Start off with putting two onions in the bottom of the dish
10:48Then a few sticks of celery
10:51The outside ones keep the rest of the cheese
10:53And about two ounces of mushrooms
10:57Then put the lamb
11:00And this is the scrag I cut across the top
11:03Now that's interesting
11:04Who's heard of scrag and of lamb?
11:07Over the top slices of potatoes
11:09Round in a pattern
11:11If you'd like the recipes
11:13Then this is the address to write to
11:14Good afternoon
11:15Thames Television
11:1523 Hungerford Lane
11:17London WC2N5PJ
11:19And mark your envelope casseroles
11:20And please of course
11:22Will you enclose a stamped addressed envelope
11:24Most important
11:25How very much of the time
11:27Please enclose a stamped addressed envelope
11:29How would we do it now?
11:31Just go online
11:32Thanks very much Mary
11:33That's looked very tempting
11:35Very appetising
11:36And you've shown us lots of good ideas
11:38Bye bye fun
11:39Good afternoon
11:39Bye bye
11:40I really love that ending
11:42Very appetising
11:43Very good
11:44Very nice
11:45Very precise
11:46I've discovered many new ingredients since 1977
11:55So I've updated my lamb into something rather wonderful
12:00A Moroccan inspired tagine
12:02No scrag needed
12:04Instead I've browned off some diced neck fillet
12:08Which has no bones
12:09That's just the job
12:11And of course the spices
12:13Back in the 70s we didn't have such a wide selection of spices
12:18And certainly we wouldn't have had something like fresh ginger
12:22These spices along with the sautéed onions are the core of the rich flavours
12:27So in goes
12:29So in goes one and a half tablespoons of coriander
12:32Cumin
12:34Cinnamon
12:37Now that would only have been used in sweet dishes
12:40Then turmeric
12:44Turmeric we wouldn't have used at all
12:47All adds to flavour and colour
12:49And then ginger
12:52In it goes
12:54And we now have fine graters that are very easy to use
12:58And lastly garlic
13:00So everything's in there
13:02So as you can imagine
13:04It has a wonderful flavour of Morocco
13:08And a far cry from my stew of early days
13:12Tinned tomatoes
13:14Stock
13:16Beef or vegetable is fine
13:19Tomato puree
13:21Then sweetness from honey and dried apricots
13:25And that's an important part of a tagine
13:28So you've sort of got some sweet and some sour in there
13:32The sour is just coming
13:34And that is preserved lemon
13:37Cricious me looking back
13:38There wasn't such a thing as preserved lemons
13:41Can you see it's gently beginning to bubble there
13:43Again
13:45Chickpeas
13:45What were chickpeas in the early part of when I was cooking?
13:49They weren't there at all
13:50But let me just give that a good stir
13:52Right, all that remains for me now is to add the meat
13:56And that's beautifully brown
13:59Now you may decide that you don't want meat in it at all
14:02If so, just add another can
14:05Or even two cans of chickpeas
14:07We're having lamb in ours
14:10Season with salt and pepper
14:12That looks good already, doesn't it?
14:15And let the meat gently simmer for two hours
14:19Until beautifully tender
14:20It will absorb all those glorious Moroccan spices
14:24Oh, that is wonderful
14:33Gently bubbling
14:34Gorgeous colour
14:36Some fresh coriander
14:38Before serving to the family with traditional couscous
14:43Oh so good
14:48The meat just melts in the mouth
14:51Before Jamie and I do any more cooking
14:57It's lovely West Trivia
14:59How nice
15:00And you can smell it too
15:02It's lovely
15:03We're taking a break in the local
15:05You know I grew up in a pub
15:07From the age of zero to 15
15:10And my bedroom would have been just up there
15:14In an old pub
15:15You'd come home from school
15:16Yeah
15:17And you'd go
15:18Your parents would be busy
15:19We would be closed at three on the dot
15:22And then open back at six at the dot
15:24So family life would commence from three till six
15:27We'd have dinner at five
15:28Always a home-cooked meal
15:29Mum cooked all the meals
15:32But Dad was a trained chef
15:33And was obviously working in the pub
15:35So food was very important to you
15:38Even growing up
15:39Yeah
15:39You had more ideas from the very beginning
15:42So cooking at the weekends was really important to me
15:44And the summer holidays kept me out of trouble
15:46I always had a bit of money in my pocket
15:48But I also used to sit down with the chefs
15:51In between shifts
15:52And we used to watch some of the chefs
15:54The Rue brothers
15:56Floyd
15:57And of course you
15:58So I've known you since I was very young
16:01You've always been
16:02I mean even sitting here having a pint
16:04You know
16:05If I was
16:05I'm still sort of pinching myself
16:07Because you've been part of my life
16:09The whole journey of food
16:10I mean would you have
16:11Ever imagined being a Dane?
16:13No I would never ever
16:17Because I thought Dames were sort of academics
16:20Or had achieved
16:22You know
16:23Producing plays
16:25Or something very grand and important
16:28And I'm just a cook
16:30And
16:31I didn't really believe it
16:34And I can remember
16:35The hugest sad is
16:38You still have your parents
16:39And they see how wonderfully you're doing
16:42When I became a Dane
16:44You know
16:46My husband said
16:47Well done love
16:48Sort of thing
16:49And you know
16:50I couldn't
16:51Tell my parents
16:53But I know that they were looking down
16:55But
16:56It would have meant so much
16:58To my parents
17:00Can you imagine?
17:01Yeah
17:01Because I never passed an exam in my life
17:05Except when I'd left school
17:07And I did my sit-in guilds
17:09God
17:09Your parents would have gone crazy
17:11I'm sure the rest of your family
17:12Were very excited by the whole thing
17:15I think they were
17:15Very well deserved
17:16They didn't quite know what had happened to their mum
17:18They were like
17:19Mum
17:19What do I have to call you now?
17:21No
17:21No
17:21It's still the same when they brought
17:23You know
17:24Come through the door
17:25What's the supper mum?
17:26Yeah
17:26Fair play
17:27And the fridge door is open
17:28Oh yes
17:29Can I have that?
17:30No you can't
17:31In many ways
17:39My family have always been
17:41Central to my cooking
17:42Wow
17:44What have we got here?
17:45Mashed potato
17:46Being a working mum
17:48Who needed to cook for them
17:50Provided the inspiration
17:52And shaped my career
17:54Mmm
17:54Like a tasteful
17:56Flavour
17:56Yes
17:57You're enjoying it
17:59Aren't you darling?
18:00Yes it's okay
18:00Look at Hobie
18:01It's a whey
18:02Yeah
18:02But much has changed over the decades
18:05In the 70s and 80s
18:07Some ingredients
18:08Would only be used on special occasions
18:11Prawns used to be a real treat
18:14And used for something like prawn cocktail
18:16But now they're much more accessible
18:18And used in all sorts of family cooking
18:21So this fragrant Thai prawn curry
18:24Is a brand new recipe that pays homage to this wonderful ingredient
18:29Fry some shallots in oil for five minutes
18:33Then add ginger and garlic
18:36And then red Thai paste
18:38That's already done with all the spices
18:42Two to three tablespoons
18:44I'm going to add two to start with
18:46Tomato paste
18:48And then fresh tomatoes
18:50The tomatoes are skinned
18:52In they go
18:53I'm going to cook that down
18:57Gently simmering it
18:59All well mixed at this stage
19:04And in goes the lime leaves
19:07Now they are fairly new to me
19:11So in they go
19:12But they do add flavour
19:13Then I've just got the lemongrass to add to that
19:17So to get the full flavour
19:19You need to bash it
19:20That's it
19:22Rolling pin is perfect
19:24In goes the bashed lemongrass
19:27On with the lid
19:28And simmer it
19:30For about ten minutes
19:31Now it's ready for that kick of Thai flavour
19:38Sour from the lime
19:40Sweet from the sugar
19:42And the saltiness of fish sauce
19:45Just look at the colour of that
19:47It's deep red
19:48These were beautiful ripe tomatoes
19:51And it gives you more colour than perhaps the canned ones
19:54And certainly a very special rich fresh flavour
19:58Now for the prawns
20:00They're shelled raw prawns
20:03In they go
20:03Now just watch the colour of the prawns change
20:11What we're wanting to happen
20:15Is for them to turn bright pink
20:17Then 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
20:27Take out the lemongrass and lime leaves
20:30And throw in some baby leaf spinach
20:32Spinach takes absolutely no time
20:36So all I want to do now is check the seasoning
20:39I 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
20:58You're never too old to create new recipes
21:06Or even learn new skills
21:09All right Mary
21:10How 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
21:21Let's see how you do
21:21Right you ready Berry?
21:26I'm sure you should push it through the little hole
21:28Not through the great high
21:29Oh yeah there is a little hole
21:30Sorry about that
21:31Oh 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
21:38Oh no no wait a minute
21:40There
21:41Oh no
21:42This is Everton up this end
21:44Oh you're Everton
21:45Against Liverpool
21:46OK nice
21:46No no no
21:47No I'm a gooner
21:48No no no
21:49Come on Berry
21:50You're a natural aren't you
21:56I was second
21:58Yeah
21:58That was emotional
22:00It's your round now
22:01OK come on then
22:03Just the one
22:05Because I've saved the best till last
22:08While moving with the times has never scared me
22:11Some of my favourite recipes have followed me
22:14Unchanged through the decades
22:16Like my wonderful lemon drizzle cake
22:20A hit for over 60 years
22:23Oh, one of my favourites
22:25I've been making it for yonks
22:29Sometimes I'm in a supermarket and somebody will say
22:32I'll make your lemon drizzle cake
22:34When you started doing this
22:36It was word of mouth of a great recipe
22:38And now the kids would say, oh it's gone viral
22:41So this is your...
22:43Viral sounds a bit medicinal
22:45I know, I know, but this is like the original viral recipe
22:48I love that
22:48I still use the all-in-one method
22:51Baking spread, sugar and self-raising flour
22:55It's one teaspoon of baking powder
22:58Okay, and that just gives it a nice lift, right?
23:01In it goes
23:01Four tablespoons of milk
23:04So in that goes
23:05And then we've got to put some lemon zest in here
23:09All of it
23:10Nice
23:10They're very good, these are very sharp
23:12And 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
23:18And make my moment with you count
23:20Four eggs
23:22Then whisk the mixture until beautifully smooth
23:25And do you mind if I turn it up a little bit now?
23:28Is that the idea?
23:28Oh, now
23:29As fast as you like
23:30Okay
23:31Now you're talking
23:32And you can see it getting lighter, can't you?
23:36Lighter in colour
23:37And more volume
23:38That's it
23:40Done
23:41Spread the mix across a buttered and lined tray
23:45You better go to that corner there, that's it
23:48The stress
23:50In it goes for about 25 minutes at 160 fan
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
24:09Which is a good thing in my opinion
24:11You've got 23 there, I have one
24:12And you make them all in one tin
24:15And you put the sponge mixture at the bottom
24:17Then when they come out of the oven
24:19You ice them in the tin
24:20So 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?
24:31All in one bowl
24:31All in one bowl
24:32But when I think
24:34My 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
24:39I think when we were younger
24:41We don't realise our voices change
24:43There we are
24:45Now that's nice and eaten, Judith, you see
24:47And the oven is beautifully leveled
24:49I love it
24:50I love the set
24:51I would arrive at the studio
24:53And the papers were still on tables
24:54From the news, 10 o'clock news the night before
24:57So you were in the same studio that the news was in
24:59Yes, and then they built the kitchen
25:01But the drawers didn't open
25:03Fake drawers
25:04It was very primitive in those days
25:06And then you add to the juice
25:09Four ounces of granulated sugar
25:13It's quite difficult just to spread on
25:15If you haven't a brush
25:16You can always do it with a spoon
25:18And immediately the juice from the lemon
25:20Runs into the sponge
25:22And makes it extra moist
25:23And look here
25:24Still got the same lemon squeezer
25:27No way!
25:28I love that
25:29So this is basically older than me
25:31I love the fact that you've had it
25:33So long in a world which is so disposable now
25:37Very good
25:38Yeah
25:38So can I do some squeezing of lemons for you
25:41In your vintage squeezer over there
25:44Vintage squeezer, there you are
25:45I love it
25:45Here we are
25:46I'm fascinated by your drizzle
25:48Your lemon drizzle
25:49Because I've only ever seen it done with icing sugar
25:51If you do it with icing sugar
25:52You mix it with the lemon juice
25:54And it's a sort of coating consistency
25:57If you do it with granulated sugar
26:00It's a sort of fairly liquid when you put it on
26:04And the juice goes down into the cage
26:06And you get the crunch
26:07Crunch on top
26:08So mix the sugar with the lemon juice
26:11And it's ready
26:12And that just spoons over the top
26:15You can brush it
26:15You can spoon it
26:16You can do whatever you like
26:17Cool
26:17Now I think that should be done by now
26:20You catch hold of one end
26:26And I'll catch hold of the other
26:27And we will not drop it
26:28Together
26:28Yep, that's it
26:30Team effort
26:30Top with the lemon and sugar straight away
26:34Can you see it's going straight in there
26:39Yeah
26:39So because it's warm it's much more absorbent
26:42And then the sugar keeps on top
26:46And if you were doing it with your icing sugar
26:49Yeah
26:49That would just be an icing on top
26:51It would be a coating, yeah
26:51Not really lemon drizzle
26:53Yeah
26:53There's something so satisfying about that
26:56And the smell of lemons is just so good
26:59When the cake has cooled
27:01Cut into squares to serve
27:03There we are
27:04That one's drunk
27:05That and a cup of tea
27:08Heavens
27:09I think we can do a bit better than that
27:10Have a look in the fridge
27:12Go on then
27:13Today is a celebration to have you here with me
27:17Oh, bubbles
27:18Bubbles
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
27:28All the generation
27:31Oh, you've done that before
27:33It was quite fluent, wasn't it?
27:35Yeah
27:35There you go, boss
27:39I think we should have a little bit of cake
27:41Mmm
27:43Is it alright?
27:45It is the most puffy, cloud-like, spongy sponge
27:50The crunch from the sugar on the top is divine
27:53That is gold
27:55Thank you, Jamie
27:57It's been one of the most memorable times
28:00Oh
28:00I remember you when you first came on
28:03And things haven't changed
28:04Hopefully something
28:06Thank you, Mary
28:08There's nowhere else I would have rather been today
28:11Thank you so much
28:12Thank you
28:13Such a pleasure
28:13Next time
28:18Well, if you won't listen to a dame
28:20It's done
28:21The friends and family who've been at the heart of my cooking
28:25We've always been a team
28:27And that's how we're going to stay
28:29And that's how we're going to stay
28:59You
29:00You
29:07You
29:13You
29:16You
29:17You
29:18You
29:18You
Được khuyến cáo
41:31
|
Sắp Tới
21:59
21:26
22:22
22:51
41:31
41:54
49:25
1:09:05
57:01
58:51
1:01:02
57:19
26:18
44:21
45:10
Hãy là người đầu tiên nhận xét