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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.
00:16Celebrating 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.
00:48Chickpeas.
00:49What were chickpeas in the early part of when I was cooking?
00:52And, of course, share some delicious new recipes.
00:56Where on earth would I rather be right now?
00:58Oh, no.
00:59Oh, no.
00:59Oh.
01:00Dribble the custard now.
01:02No, no.
01:02It'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.
01:10I've dedicated my career to family cooking, and 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.
01:35Am 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.
02:07I'm 50 this year.
02:09And 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.
02:16What an inspiration.
02:16How are you?
02:23I've got you for the whole day.
02:25Come on.
02:26So 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, lemon drizzle cake.
03:09I remember when you came on the scene, you 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.
03:21And 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.
03:29Thank 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.
03:36You have, but you enjoy every moment, don't you?
03:38I love it.
03:38Yeah.
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.
03:54Why Watercroft?
03:57Because we used to live at Watercroft.
03:58Oh.
03:59And you get desperate for names, don't you?
04:01Yeah.
04:01So 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.
04:08I 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, but it was tough before I started.
04:23Tough once we ate it in an udder pie.
04:27And sparrows, I mean, it was a Victorian.
04:29Sparrow?
04:30Oh, right, OK, 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, well, 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.
04:56We're going to add some beaten egg to that to hold it together.
04:59Yeah.
04:59Just a little to start with.
05:01Yeah.
05:02When it's actually in the chicken, it will...
05:05Sort of stick to it.
05:06Stick to it.
05:07I always use chicken breasts for this recipe
05:09because they're ideal for putting stuffing under the skin.
05:14So we'll divide this by six.
05:16That's right.
05:16I was never very good at doing this.
05:17Me neither.
05:18I didn't get maths at school.
05:20OK, in there.
05:21Thank you.
05:22So there we go.
05:25Over 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'll try.
05:35I'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.
05:39For perfectly caramelised and crispy skin, a 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.
05:53Any 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.
06:22Go on, draw.
06:23What have we got here?
06:24When I started, I was with housewife, Magdalene.
06:27Right.
06:28Look at that.
06:29You were ever so chic.
06:30Very Parisian.
06:31Oh, wow.
06:31Mmm.
06:32Oh, 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.
06:41Wow.
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, 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.
07:03And it's still changing, isn't it, to this day.
07:05Looking at this, what I love, is I can tell that...
07:08That 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?
07:17Nothing French.
07:18Just ordinary meringue that was.
07:20Lared up.
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,
07:28because you've helped them through those beautiful dinner parties.
07:31But underneath here, I kept it.
07:34This was my very first payment for television.
07:39£4.75.
07:41And somebody cheekily put there, overpaid.
07:46Needed an agent.
07:46You do, you do.
07:51That's had just about 25 minutes.
07:54It smells amazing.
07:55Right, you take it out.
07:56Look at that.
07:58Goodness.
07:58Go to the board.
08:00God, that looks good.
08:01Look at the colour.
08:03Wow.
08:04It's a bit of all right, isn't it?
08:05Yeah.
08:06I've picked the spoon up as if it's my show, but it's your show.
08:11Easily done.
08:12Too many cooks.
08:13Not enough spoons.
08:14But 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.
08:23Bring it to the boil.
08:25Right.
08:25Then more lime, so the sauce brings all the flavours of the dish together.
08:30Shall we do it, sir?
08:31Yes, but if I did that, I would be doing it with a lemon squeezer.
08:35You, I know, the power in your own.
08:37Yeah.
08:37I've seen you do it so well.
08:39Go 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.
08:46And we'll...
08:48Yeah, because some people think these little burnt bits on the side is just burn, but it's
08:52actually flavour, isn't it?
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.
09:01Okay.
09:02Yes, chef?
09:02God, 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.
09:17I feel I'm in heaven.
09:19It's all my time.
09:21The parsley gives the sauce its wonderful freshness.
09:25So, richness, tang, that lovely parsley.
09:28Look at that.
09:29Then I've got a plate here to put it on.
09:33That 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 line here.
09:41Yep.
09:46That's it.
09:48Perfect.
09:49I think you're allowed to try.
09:51Really?
09:51Yep.
09:52How lucky am I?
09:55What a delicious, incredibly Moorish, juicy, what a lovely chicken.
10:07Wow.
10:10But without you, I'd still be here another 20 minutes because you've done all the hard work for me.
10:15Utterly delicious.
10:16What a joy, cooking with Jamie.
10:20Amazing.
10:21He'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 recipes.
10:31I haven't seen most of them in decades.
10:37Stewed lamb, I think, is delicious and also jolly inexpensive.
10:41How to make a hot pot.
10:45Start 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.
10:54And about two ounces of mushrooms.
10:58Then 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 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.
11:14Good afternoon, Thames Television, 23 Hungerford Lane, London WC2N5PJ.
11:19And mark your envelope casseroles.
11:21And please, of course, will you enclose a stamped addressed envelope?
11:24Most important.
11:25How very much of the time.
11:27Please enclose a stamped addressed envelope.
11:30How would we do it now?
11:31Just go online.
11:32Thanks very much, Mary.
11:34That's looked very tempting, very appetising.
11:36And you've shown us lots of good ideas.
11:38Bye-bye, Tom.
11:39Good afternoon.
11:39Bye-bye.
11:40I really love that ending.
11:42Very appetising.
11:43Very good.
11:44Very nice.
11:46Very precise.
11:51I've discovered many new ingredients since 1977.
11:56So I've updated my lamb into something rather wonderful.
12:00A Moroccan-inspired tagine.
12:03No scrag needed.
12:04Instead, I've browned off some diced neck fillet, which has no bones.
12:10That's just the job.
12:12And, of course, the spices.
12:14Back 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 one and a half tablespoons of coriander, cumin, cinnamon.
12:37Now, that would only have been used in sweet dishes.
12:40Then turmeric.
12:42Then turmeric.
12:43Turmeric, we wouldn't have used at all.
12:47All adds to flavour and colour.
12:50And then ginger.
12:53In it goes.
12:54And we now have fine graters that are very easy to use.
12:58And lastly, garlic.
13:01So everything's in there.
13:03So as you can imagine, it has a wonderful flavour of Morocco
13:08and a far cry from my stew of early days.
13:13Tinned tomatoes.
13:16Stock.
13:17Beef or vegetable is fine.
13:20Tomato puree.
13:21Then sweetness from honey and dried apricots.
13:26And that's an important part of a tagine.
13:29So you've sort of got some sweet and some sour in there.
13:32The sour is just coming.
13:34And that is preserved lemon.
13:37Crecious 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.
13:46What 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.
13:53Right, all that remains for me now is to add the meat.
13:57And 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 or even two cans of chickpeas.
14:07And let the meat gently simmer for two hours until beautifully tender.
14:20It will absorb all those glorious Moroccan spices.
14:24Oh, that is wonderful, gently bubbling, gorgeous colour, some fresh coriander,
14:39before serving to the family with traditional couscous.
14:43Oh, so good.
14:48The meat just melts in the mouth.
14:55Before Jamie and I do any more cooking...
14:58It's lovely West Trivia.
15:00How nice.
15:00And you can smell it too.
15:02It's lovely.
15:03We're taking a break in the local.
15:06You know, I grew up in a pub from the age of zero to 15.
15:10And my bedroom would have been just up there in an old pub.
15:15You'd come home from school.
15:17Yeah.
15:17And you'd go...
15:18Your 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.
15:27We'd have dinner at five.
15:28Always a home-cooked meal.
15:30Mum cooked all the meals.
15:32But 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.
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 in between shifts
15:52and we used to watch some of the chefs, the Rue brothers, Floyd, and of course you.
15:59So I've known you since I was very young.
16:01You've always been.
16:02I mean, even sitting here having a pint, you know, if I was...
16:05I'm still sort of pinching myself.
16:07Because you've been part of my life, the whole journey of food.
16:11I mean, would you have ever imagined being a Dane?
16:15No, I would never, ever.
16:17Because I thought Dames were sort of academics
16:20or had achieved, you know, producing plays
16:25or something very grand and important.
16:28And I'm just a cook and I didn't really believe it.
16:34Yeah.
16:34And I can remember, I mean, the hugest sad is you still have your parents
16:39and they see how wonderfully you're doing.
16:42When I became a Dane, you know, my husband said,
16:47oh, well done, love, sort of thing.
16:49And, you know, I couldn't tell my parents.
16:54No.
16:54But I know that they were looking down.
16:56But it would have meant so much to my parents.
17:00Can you imagine?
17:01Yeah.
17:02Because I never passed an exam in my life
17:05except when I'd left school and I did my sitting goals.
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...
17:16Very well deserved.
17:16I don't quite know what would happen to their mum.
17:19It's like, mum, what do I have to call you now?
17:21No.
17:21No, it's still the same when they come through the door.
17:25What's the supper, mum?
17:26Yeah, fair play.
17:27And the fridge door is open.
17:28Oh, yes, can I have that?
17:30No, you can't.
17:38In 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.
17:55Like the taste buds.
17:56Flavour, yes.
17:58You're enjoying it, aren't you, darling?
18:00Yes, it's OK.
18:00Look at Hobie.
18:01It's a whey.
18:02Thank you.
18:02But much has changed over the decades.
18:05In the 70s and 80s,
18:07some ingredients would only be used on special occasions.
18:11Prawns 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.
18:21So this fragrant Thai prawn curry is a brand-new recipe that pays homage to this wonderful ingredient.
18:29Fry some shallots in oil for five minutes, then 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.
18:47Tomato 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.
19:01It's all well mixed at this stage.
19:04And 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.
19:22Rolling pin is perfect.
19:25In 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.
19:45Just look at the colour of that.
19:47It's deep red.
19:49These were beautiful, ripe tomatoes.
19:51And it gives you more colour than perhaps the canned ones.
19:55And certainly a very special, rich, fresh flavour.
19:59Now for the prawns.
20:01They're shelled raw prawns.
20:03In they go.
20:03Now 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,
20:27take out the lemongrass and lime leaves
20:30and throw in some baby leaf spinach.
20:33Spinach takes absolutely no time.
20:37So all I want to do now is check the seasoning.
20:39I know it'll be hot.
20:51Those are as tender as they could be.
20:55Also, 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, how do you fancy a game of table football?
21:12I don't, because I know that you played this game in the bar
21:17when you were a child and I have no experience.
21:20OK, come on, let's have a go.
21:21Let's see how you do.
21:25Right, you ready, Barry?
21:26I'm sure you'll push it through the little hole,
21:29not from a great height.
21:29Oh, yeah, there is a little hole.
21:31Sorry 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,
21:37but you're putting me off.
21:38Oh!
21:39No, no, wait a minute.
21:41There.
21:41Oh, no!
21:42This is Everton up this end.
21:44Oh, you're Everton?
21:45Against Liverpool.
21:46OK, nice.
21:47No, no, no.
21:47No, I'm a gooner.
21:49Ah, ah, ah, ah, ah, ah, ah.
21:51No, no, no, no.
21:52Oh!
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.
22:04Just the one, because I've saved the best till last.
22:08While moving with the times has never scared me,
22:12some of my favourite recipes have followed me,
22:14unchanged through the decades.
22:17Like my wonderful lemon drizzle cake,
22:20a 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,
22:32I'll make your lemon drizzle cake.
22:34When you started doing this, it was word of mouth of a great recipe.
22:39Yeah.
22:39And now the kids would say, oh, it's gone viral.
22:41So, so this is your...
22:43Viral sounds a bit medicinal to me.
22:45I know, I know.
22:46But this is like the original viral recipe.
22:48I love that.
22:48I 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.
22:59And that just gives it a nice lift, right?
23:01In it goes.
23:02Four 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.
23:10Nice.
23:11They're very good.
23:11These 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 and make my moment with you count.
23:21Four eggs.
23:22Then whisk the mixture until beautifully smooth.
23:26And do you mind if I turn it up a little bit now?
23:28Is that the idea?
23:29Now.
23:29As fast as you like.
23:31OK.
23:32Now you're talking.
23:34And you can see it getting lighter, can't you?
23:36Lighter in colour.
23:37And more volume.
23:39That's it.
23:41Done.
23:41Spread the mix across a buttered and lined tray.
23:45You better go to that corner there.
23:47That's it.
23:49The stress.
23:51In it goes for about 25 minutes at 160 fan.
23:58Amazingly, 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.
24:07Yeah.
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.
24:15And 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?
24:31All 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.
24:39We did it together.
24:39I think when we were younger, we don't realise our voices change.
24:43Yes.
24:44There 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 and the papers were still on tables from the news, 10 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 to me.
25:27No way!
25:28I love that.
25:29So this is basically older than me.
25:32I love the fact that you've had it so long in a world which is so disposable now.
25:37There it is.
25:38Yeah.
25:39So can I do some squeezing of lemons for you in your vintage squeezer over there?
25:44Vintage squeezer, there you are.
25:45I love it.
25:46Here we are.
25:46I'm fascinated by your drizzle, your lemon drizzle, because 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 and it's a sort of coating consistency.
25:57If you do it with granulated sugar, it's a sort of fairly liquid when you put it on and the juice goes down into the cake.
26:06Yeah, yeah.
26:07And you get the crunch.
26:07And then crunch on top.
26:08So mix the sugar with the lemon juice and it's ready.
26:12And that just spoons over the top.
26:15You 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.
26:20You catch hold of one end and I'll catch hold of the other and 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?
26:37It's going straight in there.
26:39Yeah.
26:40So 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, that would just be an icing on top.
26:51It 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.
27:05That one's drunk.
27:07That and a cup of tea.
27:08I think we can do a bit better than that.
27:10Have 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 merry 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.
27:44Is 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.
28:00I remember you when you first came on and things haven't changed.
28:05Hopefully something.
28:08Thank you, Mary.
28:09There's nowhere else I would have rather been today.
28:11Thank you so much.
28:12Thank you.
28:13Such a pleasure.
28:13Next time.
28:19Well, 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.
28:29Thank you.
28:59Thank you.
29:01Thank you.
29:01Thank you.
29:01Thank you.
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