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