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00:01Dribble the custard now.
00:02No, no, it's all right.
00:03You mean to tell me I did this?
00:04You did that, rejoicing in my ongoing passion for home cooking.
00:09You're such an inspiration.
00:25Since I was very little, I've loved the outdoors.
00:28So it's not surprising the dear friend I'm visiting
00:32is one of the country's gardening experts,
00:35the brilliant Alan Titchmarsh.
00:37What a treat. Mary Berry coming to me garden.
00:40We're going to share dishes inspired by what we grow in the garden.
00:45I've enjoyed soup since I was a child,
00:49but this one is reinvented for the 2020s.
00:53Tuna and salads have been on my summer menu for decades,
00:58but this is my brand new way to make one.
01:02A classic I've been making for yonks.
01:05The delicious marriage of pasta, salmon and asparagus.
01:10And a salad centered on a cheese that has recently shot to fame.
01:17Creamy, delectable burrata.
01:20Finally, my all-time favorite, apple cake, straight from the orchard.
01:25I can't wait to see my dear friend Alan again.
01:32There's absolutely nothing he doesn't know about gardening.
01:36And the garden, well, it's glorious.
01:39I could move in tomorrow.
01:41I'm so lucky that Alan's invited me to spend the day with him
01:46in his incredible four-acre garden.
01:49He's dedicated 20 years to creating this magical space.
01:55And I'm getting the chance to explore it.
02:01Good morning.
02:02Lovely to see you.
02:04The garden is looking better than ever.
02:07Can you remember when we first met?
02:11Well, it must have been with gardening.
02:13It was ages and ages ago, but the common bond.
02:16You like gardening and I like eating.
02:19Yes, Alan, but I know you never cook.
02:23Thankfully, your lovely wife, Alison, is a whiz in the kitchen.
02:28So, Ali and I have been married 50 years this year.
02:30I bought her this when we got married and wrote,
02:33and this is the Hamlin all-colour cookbook by Mary Berry.
02:36What one wrote in front?
02:37With love and optimism.
02:39Alan, you always were a bit cheeky.
02:43This was about the first cookbook that we ever had
02:45that showed what you were going to produce,
02:48the recipes underneath, and there was a picture of it at the top.
02:51Exactly.
02:52Well, it was revelatory in the early 70s, was that?
02:54It was.
02:55Chilled lemon flan.
02:56Oh, yes, and coffee ice cream.
02:58Yeah.
02:59And that ginger biscuit roll.
03:00Good gracious.
03:01Do you still make these, or are these just sort of old-fashioned recipes?
03:04No, they're not.
03:05Do you know they come back again?
03:06They're still worth it.
03:07And what could be better than a traditional English trifle?
03:10I love trifle.
03:12It looks well used and a bit sticky, which I like to see.
03:15Oh, there is a photo in here talking of...
03:18Ta-da!
03:19Oh, gosh.
03:20That takes me back, yes.
03:22It's the one that my husband has on his dressing table.
03:25Is it really?
03:26Yes.
03:27Oh, how sweet.
03:28I'm excited, because in this wonderful Aladdin's cave of a garden,
03:33I know Alan's going to have incredible things to cook with.
03:38Lovely.
03:39And a neat rose I can see of, very orderly.
03:42Look at this, I've got my proper asparagus knife, too.
03:44You see the weeds?
03:45You have to hand-weed those, don't you?
03:47You do, because if I run through this with a hoe,
03:49I'm in danger of chopping off the asparagus.
03:52If I just get some of the most promising ones.
03:55Nice fat stalks.
03:56That'll be plenty.
03:57Right, off we go.
03:58OK, I'm now in your hands.
04:01This is where I'm out of my comfort zone, and into yours.
04:04Don't worry.
04:05We're going to use that veg in my classic salmon and asparagus pasta.
04:10I've been making it for 30 years, and it's never gone out of style.
04:15So now we're getting down to the proper cooking.
04:18We're starting by boiling the spaghetti in salted water,
04:22then turning our attention to the sauce, smoked salmon, creme fraiche, seasoning,
04:28and some fragrant dill and chives.
04:31Oh, I can see you've done a bit of chopping in your time.
04:34Alan wouldn't call himself a cook, but he's trying.
04:37Don't expect me to look up, cos I'm concentrating.
04:40Mind your fingers, I'm not going to be responsible for those.
04:44I've never been this scared since I did my exams for horticulture,
04:47and I knew more about them.
04:49Well, I'll give you marks.
04:51Well, he's not doing a bad job.
04:54Now, Alison's not with us right at this moment.
04:57What would she think of you doing this?
04:58She'd say, oh, you can do it then, can you?
05:00Right, OK, from now on.
05:02Just you keep that knife away from me.
05:04I'm sorry.
05:06The dill and chives go into the mix.
05:09And it's sort of waste not, want not.
05:12Yes, OK, I'll take the hint.
05:14There we are.
05:15Oh, the smell of Alan's freshly grown herbs.
05:19Just wonderful.
05:21It gives you a sense of satisfaction, doesn't it?
05:23You feel you have contributed,
05:24even though my culinary skills might not be quite up to yours, Mary.
05:27Well.
05:28At least my horticultural skills are playing partners as well.
05:29They're doing very well.
05:31To complete the sauce, fry off banana shallots, chopped fresh chilli and sliced button mushrooms.
05:41Now, that's bubbling away just what we want it to.
05:44Time for the star of the show, the asparagus.
05:48All my own work.
05:51That's grown a bit too tall because you weren't out there picking.
05:54I was leaving it because Mary Berry was coming to cook.
05:57Now, just a moment.
05:58That's why it got so tall.
05:59Well, this part here is going to be tough.
06:01Yes.
06:02So you just wait where it breaks and that we will use.
06:05So do that with all those.
06:06Yes, ma'am.
06:07Wonderful.
06:08Alan's on it.
06:09Time to check the mushroom and chilli.
06:12Now you can see that it's just catching a little bit of brown on the outside.
06:17This looks perfect.
06:18Smells good.
06:19Gosh, it smells good.
06:20Doesn't it?
06:21Look.
06:22When the spaghetti is nearly ready, throw in the asparagus to cook with the pasta.
06:27Another job for you.
06:28Can you cut that in half and give me some juice back?
06:31That one is for our gin and tonic later.
06:34Oh, goody.
06:40Can you just go and drain it?
06:41I'll go and drain it.
06:42OK.
06:43And make sure you don't let the spaghetti down the sink.
06:45Ah, yes.
06:46Into a colander.
06:47There's one waiting for you.
06:48Yes, OK.
06:50Decades of friendship allows me to be a little firm, don't you think?
06:56Pasta rinsed under cold water and we're ready to bring everything together.
07:01The salmon mix, a dollop of horseradish and the lemon go into the mushroom.
07:07That's it.
07:08Give that a good stir.
07:10I just begin to salivate here.
07:13It's good, isn't it?
07:14It is good.
07:15And look at all those fresh herbs, all straight from your garden.
07:18They couldn't be fresher.
07:20This is a sort of popped spaghetti carbonara, isn't it really?
07:27It's no more carbonara than you are.
07:30Salmon, creme fraiche and asparagus.
07:33Classic.
07:34Doesn't that look good?
07:35It looks incredible.
07:36It's a much better form than spaghetti carbonara.
07:43But how does it taste?
07:48Come on, tell me.
07:49Please don't make me talk.
07:51That's one of the best spaghetti dishes I have ever had.
07:56I'm not flattering you.
07:57It's gorgeous.
07:58But I'm going straight inside now to write it down so I don't forget which bit.
08:01I've given you a written recipe.
08:02No excuses.
08:03Those wonderful asparagus.
08:10Back in the 1980s, the country was still using pretty basic veg though.
08:16Now how about making a good soup?
08:19And I've got a turnip, and you can put potato if you like, some sliced onion.
08:24Then I'm going to have a leek.
08:27I'm really in my comfort zone because I persuaded the producers,
08:33please could I cook in my own home kitchen.
08:36This was the very first show that I hosted on my own.
08:40A big step for me.
08:43I've got a nice big pan.
08:44I'm going to make four pints of soup, making it really well worthwhile.
08:47Very often the vegetables would come from the garden, depending on the time of year.
08:53Now what remains is to add a bouquet garni.
08:56People weren't used to having a bouquet garni, a little bunch of herbs tied together.
09:02And what haven't I done? I haven't put the beans in. Let's add those now.
09:06In go the beans, haricot beans, and a little pearl barley.
09:11I've always made vegetable soup, but now there's such a huge choice of vegetables in all the different seasons.
09:19I can add more variety.
09:22That's fine.
09:28So I'm reinventing my 1980s vegetable soup with a new favourite, cauliflower.
09:36Rich and creamy with a hint of nutmeg and mustard.
09:40Who would have thought all those years ago that you would have cauliflower steaks?
09:45Often I'll take slices of the cauliflower and have those as the steaks and all the little bits.
09:51I'll make a bit of soup.
09:53In goes the butter.
09:55In the past I would have used dripping or perhaps some fat from chicken stock, just like my mother would use.
10:01That's just melting.
10:03And then I'm going to add onions.
10:06Throw them in and let them soften.
10:09In goes the cauliflower.
10:12Looks a lot, but it's going to have a really good flavour.
10:15Bit of stalk goes in.
10:17That's fine.
10:20Then the stalk.
10:21Let it simmer for 20 minutes, season, then blend till smooth.
10:34Paul, my husband, he really likes soup with lots of bits in.
10:39I prefer a rich, smooth soup like this one with plenty of cream in as well.
10:44It is one of the few times that we differ.
10:47As I'm the cook, I slip in a puree from time to time.
10:51That's beautifully smooth now to the other seasonings.
10:56Double cream is something I've always used in my soups.
11:00I know mum would put in the top of the milk because in those days there would be a top of the milk
11:06and she used to save that to have with crumbles and pies and perhaps to enrich a soup.
11:12A kick of Dijon mustard and I still use nutmeg for a warm, nutty flavour.
11:19Nutmeg was an essential part of mum's cupboard of spices and there weren't many.
11:25That is looking rich and velvety.
11:29Just look at it.
11:30Much more creamy looking and lighter in colour.
11:33I haven't used a bouquet garni for the soup.
11:37I'm simply adding fresh chives at the end.
11:40Herbs are a central part of my cooking.
11:43I grow all sorts of herbs.
11:44In the spring, I put them just by the back door.
11:47It's just lovely to go out and have your own herbs and chop them when you want them.
11:53That's it. In go the fresh chives.
11:56One last stir and it's ready to taste.
12:00That's just rich and glorious.
12:10So good.
12:12I'm proud of the herbs that I grow, but that's small fry compared to the wonders of Alan's garden.
12:19I've got salad leaves I can give you.
12:23Various herbs.
12:25Right, salad leaves first.
12:27OK.
12:28Perfect.
12:29Because my next recipe is a wonderfully fresh modern salad.
12:33This is round-leaved rocket.
12:35Is it? I thought it was baby spinach.
12:37No.
12:38Well, nothing could be fresher than this and we know exactly where it's come from.
12:42Because it's raised up, the birds don't seem to come up here and neither do quite a lot of the pests.
12:46It's just raised out of the way.
12:47When I started out, salads were tomatoes and cucumbers or maybe a coleslaw.
12:57There we are.
12:59Now I make this modern beauty.
13:02Using roasted pine nuts, pesto and a cheese that shot to fame in recent years, burrata.
13:10But I'm starting with a very familiar veg.
13:14They're French beans.
13:16Can you take the...
13:17Top and tail?
13:18Yeah, I don't, I need the tails.
13:20Oh, do you?
13:21What's wrong with the tail?
13:23So I've got some boiling salted water here, just drop them in there.
13:27OK.
13:28And I do those, you know, for roughly a minute or so.
13:31Do you remember when we'd meet up at Chatsworth and I'd have been doing a gardening talk and you were in the kitchen cooking?
13:36You'd say, come and do a session with me and you can be my sous chef.
13:39You know, I did enjoy those.
13:40I was scared.
13:41That was at the wonderful country fair that they have every year.
13:44Yeah.
13:45It was good fun, but the audience just loved it when you made mistakes.
13:49And there were a few of them.
13:50You needn't do that today.
13:52OK, right.
13:53The beans and added peas should be ready.
13:56They want to have kept their colour and also they want to have crunch.
14:00We're much better about vegetables nowadays, aren't we?
14:02Not overcooking them rather than being boiled to death, you know.
14:05Generally speaking, up north, back in the 1950s, you put your sprouts on at the end of November.
14:11But that all went back to school, Dennis, don't you remember?
14:14Yes!
14:15Cabbages, which a friend of mine used to call green Macintosh.
14:18I think we can let the horror of over-boiled British veg stay in the past.
14:24Let's assemble the whole thing.
14:26Right.
14:27So, a bed of leaves first.
14:28That's right.
14:29Yeah, right.
14:30Lamb's lettuce.
14:31Yeah.
14:32All green, which is lovely.
14:33Each of these mixed leaves, they all taste slightly different.
14:36And then we arrange some of the beans and peas.
14:40And now for my new favourite ingredient.
14:43We've got some burrata here.
14:46Do you like burrata?
14:47I do, love it.
14:48Yeah.
14:49We've got some mozzarella on the outside with a soft, creamy centre.
14:52Yeah, it looks like a wonky boiled egg, doesn't it really?
14:57Yeah.
14:58And another popular addition of the last few decades, golden toasted pine nuts.
15:04It's so easy to burn them, that's why I didn't let you do it, because I thought there'd be trouble.
15:09How pretty wise.
15:10And a final touch of some sliced avocado and season.
15:14Just before serving, if you just pull that apart and put some pieces...
15:18Right, break it open.
15:19That's it.
15:20Oh, look at it.
15:21Oh, it's all wonderfully gooey inside.
15:23Oh, lovely.
15:24Look at that.
15:25Gorgeous, isn't it?
15:26The dressing is a delicious mix of pesto with white wine vinegar.
15:31Mmm.
15:32Oh, that's so good with that sauce on.
15:37Symphony in green and white.
15:42I love updating my old classics, but even after all these years, I still find so much joy in creating brand new ones like this.
15:54You can prepare the vegetables and sauce in advance if you like, but cook the tuna last minute and serve it. Couldn't be better. You'd even get away with doing it on the barbecue on a sunny day.
16:07The tuna is going to be glazed in a teriyaki sauce. Soy, honey, white wine vinegar.
16:15Toasted sesame oil. Well, that's only been added to my cupboard in recent years, and I do use it. It has a very good flavour and quite different.
16:28One and a dash more. That's it.
16:32And then the juice of half a lemon. Corn flour, grated garlic, and then whisk on a low heat until it's thick and glossy.
16:45And now to the salad. I love cooking with things that I grow, and I grow cucumbers. They're really very easy.
16:52And I had 74 cucumbers last year, and I find all different ways of using them. Make a very good cucumber pickle.
17:00Carrot ribbons add a beautiful colour and crunch.
17:04I wonder whether Alan grows carrots. There's nothing like a homegrown carrot. They taste so good.
17:10It's with no effort, and it does look rather good, especially when they're curled over. It'll be very good in the salad.
17:17Peppery rocket into the bowl. Then red pepper. Some spring onions. And cucumber. And our wonderful curls here of carrot.
17:30Salad ready. It's time to focus on those beautiful tuna steaks.
17:36I'm going to put a little bit of olive oil to start with. Then spoon over that delicious sticky sweet teriyaki sauce.
17:44Remember, anything with honey in helps the fish or the meat to go brown quickly.
17:48Make sure the pan is piping hot.
17:53Pepper and salt.
17:55We only want to sear it for 30 seconds until it's brown on one side.
17:59Let's have a look and see how it's doing. You can just see from the side, the heat is just entering the tuna.
18:06Looking good. Ready to turn over. You've really got to watch this. Not the time to think, oh, I need to go and water something in the garden. Stay with it. That's absolutely perfect.
18:17Now to plate it all up. That wonderfully crisp salad balances with the teriyaki tuna perfectly. An ideal supper for a summer's day.
18:36The tuna just melts in the mouth. It is absolutely scrumptious and goes so well with that crispy salad.
18:48But it's not all about the vegetables. I am with one of the country's greatest gardeners after all.
18:55Lovely. Oh, it's like a theatre.
18:58I thought, I needed to give you a pelargonium to remember this by, so I thought, what pelargonium can I give you?
19:03And I thought, I know. Mary looks wonderful in pink. So I've got a wonderful rich pink pelargonium to give you there.
19:11Well, that's very Mary, very pink then.
19:13Well, it's absolutely lovely. Very elegant and tall and healthy, as I would expect it to be.
19:19And I think I might be able to take some cuttings. Oh, you will. You'll have more, then. Yeah.
19:24What a treat. I'm going to show Alan something he's never seen before as a thank you.
19:34Right, let's see what you suggest for a family, then, in a picnic, Mary.
19:38Well, sandwiches, Judy. This one says, Thomas and William, no mustard.
19:42Thomas and William, no mustard?
19:44Exactly. That was a ham sandwich. You know, you learn what your children will like.
19:48And so, you can do it a week ahead, so you can have various fillings,
19:52and I've got some rolls here that have got layered fillings in.
19:56The chicken legs, I always put a piece of foil at the end,
19:59so it don't get your hands all sticky.
20:01Ever practical. Ever practical.
20:03And also, the children eat much more when they can walk around.
20:07They just like the informality of it.
20:10I've made some mousses, just ones made from evaporated milk,
20:14but the children just love them.
20:16Evaporated milk.
20:19And condensed milk. We used it so often.
20:22Oh, yes.
20:24Ice Spanish soup, that's what we did on the last programme together, Judy.
20:27Gazpacho.
20:28Gazpacho, and it's ideal for a picnic because you can have it icy cold,
20:33and you'll notice the ice is coming out as well.
20:36Gazpacho would have been quite exotic in the 70s, wouldn't it, really?
20:39It was perfect because people have been travelling, you know, to Spain,
20:43and had it there, and you come home and make it.
20:47Well, you needn't think any of this is going to be wasted.
20:49It's been promised to the crew for all a long, long time.
20:52Yes, now that's something that pertains still today.
20:58If you leave food out and there's a film crew present, it will go.
21:02Absolutely.
21:03And then for sticky faces, always remember to take a cough.
21:07Absolutely.
21:08That is not an ordinary bag.
21:09You went into that bag up to your shoulder.
21:11This is Mary Poppins' bag, isn't it?
21:13Well, it doubles up as a beach bag.
21:17We filmed that picnic on a small patch near the motorway,
21:21a world away from this garden.
21:24It is totally peaceful, sometimes disturbed by...
21:32Even a world-renowned gardener needs tips sometimes.
21:36Straighten up, a bit more that way.
21:39That's perfect.
21:40Lovely line.
21:41What about a cup of tea?
21:44I've got something a little better.
21:46This is one of my all-time classics.
21:50Well, do you ever get a glut of apples?
21:53Yeah, too many to use, yeah.
21:55Well, this is a perfect recipe for using up apples at the end,
21:58but you can make it all the year round if you've got apples.
22:01It's one of my favourites,
22:02and I honestly have been making it for years.
22:05And I just love it, and it's all the better
22:08for a nice dollop of cream on top.
22:10Oh!
22:11Core and peel some cooking apples like these Bramleys.
22:15When did you last make a cake, then, Helen?
22:18I don't think I have ever made a cake.
22:20I had a mum who made lovely cakes,
22:22a mother-in-law who made lovely cakes,
22:24a wife who makes lovely cakes.
22:25And your daughters make good cakes.
22:27Yes, they do.
22:29Big knife to core, this, isn't it?
22:31Are you complaining?
22:32No, no, no.
22:33Just remarking.
22:34Just remarking.
22:35That's right.
22:36Just a comment.
22:38I'm complaining.
22:39You're doing them very neatly,
22:40considering you don't do them all the time.
22:42That's good.
22:43All right.
22:44For this first ever sponge, Alan needs two eggs.
22:47Preferably without shell.
22:50You've done that before.
22:51That's because you do breakfast.
22:55There's no need to show off by doing it so high.
22:58Oh, they dropped that one then.
23:00Perfect.
23:01Sure.
23:02That's absolutely perfect.
23:04Self-raising flour and baking powder makes a light sponge.
23:08And one thing about this, it will dip in the middle.
23:13It's because, as you know, when you cook an apple,
23:15it becomes soft and it goes down.
23:17It will dip.
23:18If it's done.
23:19So then we have the sugar.
23:24Add almond extract for its fragrance
23:27and melted butter before whisky.
23:31That way?
23:32Yep.
23:33Oh, oh.
23:34So far, so good.
23:36Oh, gosh.
23:37It looks quite lumpy.
23:38That's all right.
23:39Is that right?
23:40I don't know what to expect.
23:41I don't know.
23:42It will come a little bit smoother,
23:44but that's part of its charm,
23:45but you will see that it will come smooth.
23:48I think that's the perfect consistency now.
23:52Whenever I cook, if I give you a call,
23:54will you come and stand by me and say,
23:55it's all right, Alan, it'll be fine.
24:00And then to stop it, push it up.
24:02No, don't touch that.
24:03You should.
24:04That one up that way.
24:06That's it.
24:07Sorry, wrong way.
24:08Press that one up.
24:09It went faster then.
24:10You tell me to do that.
24:11Press that down.
24:12Press that down.
24:13There we are.
24:14Look at that.
24:16Use half the mixture to form the base of the cake.
24:19Spread it out.
24:20Spread it out.
24:21And then add the apples.
24:23Arrange the apple round.
24:26Yes.
24:27And don't put it to the side of the tin,
24:29because it'll stick.
24:30Gotcha.
24:31So just put it round in a sort of informal pattern.
24:34Right.
24:35Now the rest of this goes on top.
24:39Now, just a tip.
24:40Yeah.
24:41We've got some camera people here.
24:42Yeah.
24:43Oh, do it.
24:44I know.
24:45You'd think I'd work with camera before.
24:46Do it towards the camera, yes.
24:47That's right.
24:48Now, gentlemen, here we are.
24:49Get it so it goes round.
24:54Let it sort of slop itself down.
24:56So that's a lovely sweet sponge.
25:04Oh.
25:05Oh.
25:06The almond essence.
25:08And a final touch.
25:10Delicious flaked almonds.
25:12Then an hour and a half in a 140 fan oven.
25:16And I can take one more stroll around this magical garden.
25:22What a joy.
25:24In the war, we grew in order to have food.
25:28We had so many vegetables because the meat was on Russian.
25:32Eat your veg.
25:33Eat your veg.
25:35But you like growing it too.
25:36I mean, it's left you with that legacy of it, hasn't it really?
25:39Do you find when you come home,
25:41is the garden a great switch off from cooking?
25:43I think the first thing I do is open the door, let the dogs out,
25:46and then you're out there in the fresh air and you look up at the sky
25:50and all the worries go.
25:52And I would hate not to have the great outdoors.
25:57I've got a rowing boat.
25:58I can take you once round the lily pads if you want.
26:00I trust you as a gardener, but I'm not so sure about on the water.
26:04I think I'm better than my two feet on the grass.
26:07Well, if you know, I'm a qualified day skipper.
26:11And this wonderful classic apple cake is ready.
26:18It is the first cake I have ever made.
26:20Isn't it shameful to get to my age and never having baked a cake?
26:23I've grown a few apples I could have put in it, though.
26:25Served warm with cream, it's absolutely timeless.
26:32For a first effort, I certainly can't fault it.
26:37It's deliciously moist.
26:39It's wonderfully subtly almond-y.
26:41Oh!
26:43I'm a Yorkshireman who likes fruitcake and cheese, right?
26:46I like this every bit as much, I can honestly say that.
26:48I don't think it would be very good with cheese.
26:50No.
26:51It's very nice with cream, though.
26:56Well, Alan, I couldn't have had a happier day
26:59in your simply gorgeous garden.
27:02Well, I couldn't have had a better day,
27:04because I've baked my first cake.
27:06I've found a recipe for a spaghetti,
27:09which is absolutely delicious,
27:10and carbonara is now in the shade for me.
27:12And I can cook that for us and just say,
27:14oh, there's a little recipe I'm going to rustle up tonight
27:17and top it with apple cake.
27:19I mean, thank you very much.
27:21When people say to me,
27:22who taught you to cook?
27:25Mary Berry.
27:29Next time...
27:30These last two don't want to go in.
27:31Come on, lads.
27:33My lifelong love of entertaining.
27:37Just look at that, then.
27:38Wouldn't you be proud if you'd made that?
27:40Because they're only, you'd like to let me think.
27:41Who knew the truth?
27:42Come on, please.
27:43I was thinking.
27:44I'm thinking, why?
27:45I was thinking, why is it this way?
27:46I love it, okay?
27:47I love it.
27:48I love it.
27:49If you'd run into this together,
27:50you have a few questions,
27:51whoops the earth.
27:52Go on, and you're thinking.
27:53I'm thinking.
27:54If you're thinking...
27:55I'm thinking, why is this?
27:56You know,
27:57what is this little girl
27:58now?
27:59Yes.
28:00We are thinking.
28:01What is this?
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