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