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00:00To mark my 90th birthday, I'm taking a trip down memory lane.
00:06Okay, what am I watching now? Shock me. I'm ready.
00:10So will you bear with me? Think of that as being fine for about five minutes.
00:15Celebrating a lifetime of doing what I love is a real honour.
00:20I think they look perfect.
00:22Joined by wonderful old friends.
00:25Cheers!
00:26No, no, no, no. Oh!
00:28Come on, Barry.
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.
00:48What were chickpeas in the early part of when I was cooking?
00:52And, of course, share some delicious new recipes.
00:55Where on earth would I rather be right now?
00:58Oh, oh, no, oh.
01:00Dribbled the custard now.
01:01No, no, it's all right.
01:03You mean to tell me I did this?
01:04You did that.
01:05Rejoicing in my ongoing passion for home cooking.
01:09You're such an inspiration.
01:10Since I was very little, I've loved the outdoors.
01:27So it's not surprising the dear friend I'm visiting is one of the country's gardening experts, the brilliant Alan Titchmarsh.
01:37What a treat.
01:39Mary Berry coming to me garden.
01:40We're going to share dishes inspired by what we grow in the garden.
01:46I've enjoyed soup since I was a child, but this one is reinvented for the 2020s.
01:53Tuna and salads have been on my summer menu for decades, but this is my brand new way to make one.
02:03A classic I've been making for yonks.
02:06The delicious marriage of pasta, salmon and asparagus.
02:10And a salad centered on a cheese that has recently shot to fame, creamy, delectable burrata.
02:20Finally, my all-time favorite, apple cake, straight from the orchard.
02:25I can't wait to see my dear friend Alan again.
02:33There's absolutely nothing he doesn't know about gardening.
02:36And the garden, well, it's glorious.
02:39I could move in tomorrow.
02:41I'm so lucky that Alan's invited me to spend the day with him in his incredible four-acre garden.
02:49He's dedicated 20 years to creating this magical space.
02:55And I'm getting the chance to explore it.
03:01Good morning.
03:02Lovely to see you.
03:03Lovely to see you.
03:04The garden is looking better than ever.
03:09Can you remember when we first met?
03:11Well, it must have been with gardening.
03:13It was ages and ages ago, but the common bond.
03:16You like gardening and I like eating.
03:20Yes, Alan, but I know you never cook.
03:22Thankfully, your lovely wife, Alison, is a whiz in the kitchen.
03:27So, Ali and I have been married 50 years this year.
03:30I bought her this when we got married and wrote, and this is the Hamlin All Colour Cookbook by Mary Berry.
03:36What one I wrote in front?
03:37With love and optimism.
03:39Alan, you always were a bit cheeky.
03:42This was about the first cookbook that we ever had that showed what you were going to produce.
03:48The recipe's underneath, and there was a picture of it at the top.
03:51Exactly.
03:52Well, it was revelatory in the early 70s, was that?
03:54It was.
03:55Chilled lemon flan.
03:56Oh, yes.
03:57And coffee ice cream.
03:58Yeah.
03:58And that ginger biscuit roll.
04:00Good gracious.
04:01Do you still make these, or are these just sort of old-fashioned dresses?
04:04No, they're not.
04:05Do you know they come back again?
04:07And what could be better than a traditional English trifle?
04:10I love trifle.
04:11It looks well used and a bit sticky, which I like to see.
04:15Oh, there is a photo in here talking of...
04:17Ta-da!
04:18Oh, gosh.
04:20That takes me back, yes.
04:21It's the one that my husband has on his dressing table.
04:24Is it really?
04:25Oh, how sweet.
04:27I'm excited, because in this wonderful Aladdin's cave of a garden,
04:33I know Alan's going to have incredible things to cook with.
04:38Lovely.
04:39And a neat rose I can see of, very orderly.
04:42Look at this.
04:42I've got my proper asparagus knife, too.
04:44You see the weeds?
04:45You have to hand-weed those, don't you?
04:47You do, because if I run through this with a hoe,
04:49I'm in danger of chopping off the asparagus.
04:51If I just get some of the most promising ones.
04:55Nice fat stalks.
04:56That'll be plenty.
04:57Right, off we go.
04:59OK, I'm now in your hands.
05:01This is where I'm out of my comfort zone, and into yours.
05:04Don't worry.
05:05We're going to use that veg in my classic salmon and asparagus pasta.
05:10I've been making it for 30 years, and it's never gone out of style.
05:14So now we're getting down to the proper cooking.
05:17We're starting by boiling the spaghetti in salted water, then turning our attention to the sauce, smoked salmon, creme fraiche, seasoning, and some fragrant dill and chives.
05:31Oh, I can see you've done a bit of chopping in your time.
05:34Alan wouldn't call himself a cook, but he's trying.
05:38Don't expect me to look up, because I'm concentrating.
05:40Mind your fingers.
05:41I'm not going to be responsible for those.
05:43I've never been this scared since I did my exams for horticulture, and I knew more about them.
05:49Well, I'll give you marks.
05:52Well, he's not doing a bad job.
05:54Now, Alison's not with us right at this moment.
05:57What would she think of you doing this?
05:58She'd say, oh, you can do it then, can you?
06:00Right, OK, from now on.
06:02Just, you keep that knife away from me.
06:04I don't think so.
06:06The dill and chives go into the mix, and it's sort of waste not, want not.
06:12Yes, OK, I'll take the hint.
06:14There we are.
06:15Oh, the smell of Alan's freshly grown herbs.
06:19Just wonderful.
06:21It gives you a sense of satisfaction, doesn't it?
06:23You feel you have contributed, even though my culinary skills might not be quite up to yours, Mary.
06:27At least my horticultural skills are playing a part in this as well.
06:29They're doing very well.
06:30To complete the sauce, fry off banana shallots, chop fresh chilli, and sliced button mushrooms.
06:41Now, that's bubbling away just what we want it to.
06:44Time for the star of the show, the asparagus.
06:48All my own work.
06:51That's grown a bit too tall, because you weren't out there picking.
06:54I was leaving it because Mary Berry was coming to cook.
06:57That's why it got so tall.
06:58Well, this part here is going to be tough.
07:01Yes.
07:01So you just wait where it breaks, and that we will use.
07:05So do that with all those.
07:06Yes, ma'am.
07:07Wonderful.
07:08Alan's on it.
07:09Time to check the mushroom and chilli.
07:12Now you can see that it's just catching a little bit of brown on the outside.
07:17This looks perfect.
07:18Smells good.
07:19Gosh, it smells good.
07:20When the spaghetti is nearly ready, throw in the asparagus to cook with the pasta.
07:26Another job for you.
07:27Can you cut that in half and give me some juice back?
07:31That one is for our gin and tonic later.
07:34Oh, goody.
07:35Can you just go and drain it?
07:41I'll go and drain it.
07:42Okay.
07:43And make sure you don't let the spaghetti down the sink.
07:45Yes.
07:45Into a colander, there's one waiting for you.
07:47Yes, okay.
07:48Thank you.
07:49Decades of friendship allows me to be a little firm, don't you think?
07:55Pasta rinsed under cold water, and we're ready to bring everything together.
08:00The salmon mix, a dollop of horseradish, and the lemon go into the mushroom.
08:07That's it.
08:08Give that a good stir.
08:12I just begin to salivate it.
08:14It's good, isn't it?
08:14It is good.
08:15And look at all those fresh herbs, all straight from your garden.
08:18They couldn't be fresher.
08:23This is a sort of popped spaghetti carbonara, isn't it, really?
08:27It's no more carbonara than you are.
08:30Salmon, creme fraiche, and asparagus.
08:33Classic.
08:34Doesn't that look good?
08:35It looks incredible.
08:37It's a much better form in the spaghetti carbonara.
08:43But how does it taste?
08:48Come on, tell me.
08:50Please don't make me talk.
08:51That's one of the best spaghetti dishes I have ever had.
08:56I'm not flattering you.
08:57It's gorgeous.
08:58But I'm going straight inside now to write it down so I don't forget which bit.
09:01I've given you a written recipe.
09:02No excuses.
09:08Those wonderful asparagus.
09:10Back in the 1980s, the country was still using pretty basic veg, though.
09:15Now, how about making a good soup?
09:20And I've got a turnip, and you can put potato if you like, some sliced onion.
09:24Then I'm going to have a leek.
09:27I'm really in my comfort zone because I persuaded the producers, please could I cook in my own home kitchen?
09:35This was the very first show that I hosted on my own.
09:40A big step for me.
09:42I've got a nice big pan.
09:43I'm going to make four pints of soup, making it really well worthwhile.
09:47Very often, the vegetables would come from the garden, depending on the time of year.
09:53Now, what remains is to add a bouquet garni.
09:56People weren't used to having a bouquet garni, a little bunch of herbs tied together.
10:02And what haven't I done?
10:03I haven't put the beans in.
10:04Let's add those now.
10:06In go the beans, haricot beans, and a little pearl barley.
10:11I've always made vegetable soup, but now there's such a huge choice of vegetables in all the different seasons.
10:19I can add more variety.
10:23That's fine.
10:28So I'm reinventing my 1980s vegetable soup with a new favourite, cauliflower.
10:34Rich and creamy with a hint of nutmeg and mustard.
10:40Who would have thought all those years ago that you would have cauliflower steaks?
10:45Often 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.
10:52In goes the butter.
10:53In the past I would have used dripping or perhaps some fat from chicken stock, just like my mother would use.
11:01That's just melting.
11:03And then I'm going to add onions.
11:06Throw them in and let them soften.
11:09In goes the cauliflower.
11:12Looks a lot, but it's going to have a really good flavour.
11:15Bit of stalk goes in, that's fine.
11:19Then the stalk.
11:21Let it simmer for 20 minutes, season, then blend till smooth.
11:34Paul, my husband, he really likes soup with lots of bits in.
11:38I prefer a rich, smooth soup like this one with plenty of cream in it as well.
11:44It is one of the few times that we differ.
11:47As I'm the cook, I slip in a puree from time to time.
11:51That's beautifully smooth.
11:53Now to the other seasonings.
11:56Double cream is something I've always used in my soups.
12:00I 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.
12:12A kick of Dijon mustard and I still use nutmeg for a warm, nutty flavour.
12:19Nutmeg was an essential part of mum's cupboard of spices and there weren't many.
12:25That is looking rich and velvety.
12:28Just look at it.
12:30Much more creamy looking and lighter in colour.
12:33I haven't used a bouquet garni for the soup.
12:36I'm simply adding fresh chives at the end.
12:40Herbs are a central part of my cooking.
12:43I grow all sorts of herbs.
12:44In the spring, I put them just by the back door.
12:47It's just lovely to go out and have your own herbs and chop them when you want them.
12:53That's it.
12:54In go the fresh chives.
12:55One last stir and it's ready to taste.
13:06That's just rich and glorious.
13:09So good.
13:10I'm proud of the herbs that I grow, but that's small fry compared to the wonders of Alan's garden.
13:19I've got salad leaves I can give you, various herbs.
13:24Right, salad leaves first.
13:27OK.
13:27Perfect.
13:28Because my next recipe is a wonderfully fresh modern salad.
13:33This is round-leaved rocket.
13:35Is it?
13:35I thought it was baby spinach.
13:37No.
13:37Well, nothing could be fresher than this, and we know exactly where it's come from.
13:42Because it's raised up, the birds don't seem to come up here, and neither do quite a lot of the pests.
13:46It's just raised out of the way.
13:47When I started out, salads were tomatoes and cucumbers, or maybe a coleslaw.
13:57There we are.
13:58Now I make this modern beauty, using roasted pine nuts, pesto, and a cheese that's shot to fame in recent years, burrata.
14:11But I'm starting with a very familiar veg.
14:14They're French beans.
14:15Can you take the...
14:17Top and tail?
14:18Yeah, I don't...
14:18I lead the tails on.
14:20Oh, do you?
14:20What's wrong with the tails?
14:21So I've got some boiling salted water here.
14:25Just drop them in there.
14:27OK.
14:27And I do those, you know, for roughly a minute or so.
14:31Do 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, and you'd say,
14:36come and do a session with me, and you can be my sous chef.
14:39I did enjoy those.
14:40I was scared.
14:41That was at the wonderful country fair that they have every year.
14:44It was good fun, but the audience just loved it when you made mistakes.
14:49And there were a few of them.
14:50You needn't do that today.
14:51OK, right.
14:53The beans and added peas should be ready.
14:56They want to have kept their colour, and also they want to have crunch.
15:00We're much better about vegetables nowadays, aren't we?
15:02Not overcooking them, rather than being boiled to death.
15:05You know, generally speaking, up north, back in the 1950s, you put your sprouts on at the end of November.
15:11And school...
15:12But that all went back to school, Dennis.
15:13Yes!
15:13Don't you remember?
15:14Cabbages, which a friend of mine used to call green Macintosh.
15:17I think we can let the horror of over-boiled British veg stay in the past.
15:24Let's assemble the whole thing.
15:25Right.
15:26So, a bed of leaves first.
15:27That's right.
15:28Yeah, right.
15:29Lamb's lettuce.
15:29There's some lamb's lettuce, all green, which is lovely.
15:33Each of these mixed leaves, they all taste slightly different.
15:36And then we arrange some of the beans and peas.
15:40And now for my new favourite ingredient.
15:43We've got some burrata here.
15:46Do you like burrata?
15:46I do, love it, yeah.
15:48It's solid mozzarella on the outside with a soft, creamy centre.
15:52Yeah, it looks like a wonky boiled egg, doesn't it, really?
15:57And another popular edition of the last few decades, golden toasted pine nuts.
16:04It's so easy to burn them.
16:06That's why I didn't let you do it, because I thought there'd be trouble.
16:09How very wise.
16:10And a final touch of some sliced avocado and season.
16:14Just before serving, if you just pull that apart and put some pieces in, that's it.
16:19Right.
16:20Oh, look at it.
16:21Oh, it's all wonderfully gooey inside.
16:23Oh, lovely.
16:24Look at that.
16:25Gorgeous, isn't it?
16:26The dressing is a delicious mix of pesto with white wine vinegar.
16:33Mmm.
16:35Oh, that's so good with that sauce on.
16:37Symphony in green and white.
16:43I love updating my old classics, but even after all these years,
16:48I still find so much joy in creating brand new ones like this.
16:55You can prepare the vegetables and sauce in advance if you like,
16:58but cook the tuna last minute and serve it.
17:02Couldn't be better.
17:03You'd even get away with doing it on the barbecue on a sunny day.
17:07The tuna is going to be glazed in a teriyaki sauce.
17:11Soy, honey, white wine vinegar.
17:14Toasted sesame oil.
17:17Well, that's only been added to my cupboard in recent years,
17:22and I do use it.
17:22It has a very good flavour and quite different.
17:26One and a dash more.
17:31That's it.
17:33And then the juice of half a lemon.
17:38Cornflour, grated garlic,
17:40and then whisk on a low heat until it's thick and glossy.
17:45And now to the salad.
17:46I love cooking with things that I grow,
17:48and I grow cucumbers.
17:50They're really very easy.
17:52And I had 74 cucumbers last year,
17:55and I find all different ways of using them.
17:58Make a very good cucumber pickle.
18:00Carrot ribbons add a beautiful colour and crunch.
18:04I wonder whether Alan grows carrots.
18:06There's nothing like a homegrown carrot.
18:08They taste so good.
18:10It's with no effort,
18:12and it does look rather good,
18:13especially when they're curled over.
18:14It'll be very good in the salad.
18:18Peppery rocket into the bowl,
18:20then red pepper,
18:22some spring onions,
18:24and cucumber,
18:26and our wonderful curls here of carrot.
18:30Salad ready.
18:31It's time to focus on those beautiful tuna steaks.
18:35I'm going to put a little bit of olive oil to start with.
18:39Then spoon over that delicious,
18:41sticky, sweet teriyaki sauce.
18:43Remember, anything with honey in helps the fish or the meat to go brown quickly.
18:48Make sure the pan is piping hot.
18:52Pepper and salt.
18:54We only want to sear it for 30 seconds until it's brown on one side.
18:59Let's have a look and see how it's doing.
19:01You can just see from the side.
19:03The heat is just entering the tuna.
19:07Looking good.
19:08Ready to turn over.
19:10You've really got to watch this.
19:11Not the time to think,
19:13oh, I need to go and water something in the garden.
19:15Stay with it.
19:16That's absolutely perfect.
19:17Now, to plate it all up.
19:27That wonderfully crisp salad
19:29balances with the teriyaki tuna perfectly.
19:33An ideal supper for a summer's day.
19:36The tuna just melts in the mouth.
19:41It is absolutely scrumptious and goes so well with that crispy salad.
19:46But it's not all about the vegetables.
19:51I am with one of the country's greatest gardeners after all.
19:55Oh, lovely.
19:56Oh, it's like a theatre.
19:58I thought, I needed to give you a pelargonium to remember this by,
20:01so I thought, what pelargonium can I give you?
20:03And I thought, I know.
20:05Mary looks wonderful in pink,
20:08so I've got a wonderful rich pink pelargonium to give you.
20:11That's very Mary, very pink then.
20:13Well, it's absolutely lovely, very elegant and tall and healthy,
20:18as I would expect it to be.
20:19And I think I might be able to take some cuttings.
20:22Oh, you will. You'll have more then.
20:24Yeah.
20:24What a treat.
20:27I'm going to show Alan something he's never seen before as a thank you.
20:34Right, let's see what you suggest for a family then in a picnic area.
20:38Well, sandwiches, Judy.
20:39This one says Thomas and William, no mustard.
20:41Thomas and William, no mustard.
20:44Exactly, that was a ham sandwich.
20:46You know, you learn what your children will like.
20:49And so you can do it a week ahead,
20:51so you can have various fillings,
20:53and I've got some rolls here that I've got layered fillings in.
20:56The chicken legs, I always put a piece of foil at the end,
20:59so it don't get your hands all sticky.
21:01Ever practical.
21:03Ever practical.
21:03And also, the children eat much more when they can walk around.
21:07They just like the informality of it.
21:10I've made some mousses, just ones made from evaporated milk,
21:14but the children just love them.
21:16Evaporated milk.
21:19And condensed milk.
21:20We used it so often.
21:22Oh, yes.
21:23Ice Spanish soup.
21:25That's what we did on the last program together.
21:27Gazpacho.
21:27Gazpacho, and it's ideal for a picnic
21:30because you can have it icy cold,
21:33and you'll notice the ice is coming out as well.
21:36Gazpacho would have been quite exotic in the 70s, wouldn't it, really?
21:39It was perfect,
21:41because people have been travelling, you know, to Spain,
21:43and had it there, and you come home and make it.
21:47Well, you needn't think any of this is going to be wasted.
21:49It's been promised to the crew for all a long, long time.
21:52Yes, now that's something that pertains still today.
21:58If you leave food out and there's a film crew present, it will go.
22:02Absolutely.
22:03And then for sticky faces, always remember to take a cough.
22:07Absolutely.
22:08That is not an ordinary bag.
22:09You went into that bag up to your shoulder.
22:11This is Mary Poppins' bag, isn't it?
22:13Well, it doubles up as a beach bag.
22:17We filmed that picnic on a small patch near the motorway,
22:20a world away from this garden.
22:24It is totally peaceful, sometimes disturbed by...
22:31Even a world-renowned gardener needs tips sometimes.
22:36Straighten up, a bit more that way.
22:38That's perfect.
22:40Lovely line.
22:41What about a cup of tea?
22:43I've got something a little better.
22:46This is one of my all-time classics.
22:49Well, do you ever get a glut of apples?
22:53Yeah, too many to use.
22:54Yeah.
22:54Well, this is a perfect recipe for using up apples at the end,
22:58but you can make it all the year round if you've got apples.
23:01It's one of my favourites,
23:01and I honestly have been making it for years.
23:05And I just love it,
23:06and it's all the better for a nice dollop of cream on top.
23:09Oh!
23:11Core and peel some cooking apples like these Bramleys.
23:15When did you last make a cake, then, Helen?
23:18I don't think I have ever made a cake.
23:20I had a mum who made lovely cakes,
23:22a mother-in-law who made lovely cakes,
23:23a wife who makes lovely cakes.
23:25And your daughters make good cakes.
23:26Yes, they do.
23:29Big knife to call, this, isn't it?
23:31Are you complaining?
23:32No, no, no, just remarking.
23:33Just remarking, that's right.
23:35Just a comment.
23:37I complain.
23:38You're doing them very neatly,
23:40considering you don't do them all the time.
23:42That's good.
23:42No, all right.
23:43For his first ever sponge,
23:46Alan needs two eggs,
23:47preferably without shell.
23:50You've done that before.
23:51That's because you do breakfast.
23:54There's no need to show off by doing it so high.
23:58Oh, they dropped that one.
24:00Perfect.
24:01That's absolutely perfect.
24:03Self-raising flour and baking powder
24:06makes a light sponge.
24:07And one thing about this,
24:10it will dip in the middle.
24:13It's because, as you know,
24:14when you cook an apple,
24:15it becomes soft and it goes down.
24:17It will dip.
24:18If it's done.
24:18So then we have the sugar.
24:23Add almond extract for its fragrance
24:26and melted butter before whiskey.
24:30That way?
24:31Yeah.
24:33Oh, oh.
24:34So far, so good.
24:35Oh, gosh.
24:37It looks quite lumpy.
24:38That's all right.
24:39Is that all right?
24:40I don't know what to expect.
24:42I don't know.
24:42It will come a little bit smoother,
24:44but that's part of its charm,
24:45but you will see that it will come smooth.
24:48I think that's the perfect consistency now.
24:52Whenever I cook, if I give you a call,
24:54will you come and stand by me and say,
24:55it's all right, Alan, it will be fine.
24:57And then to stop it, push it up.
25:02No, don't touch that.
25:03You should.
25:03That one up that way.
25:06That's it.
25:06Sorry, wrong way.
25:07Press that one.
25:08It went faster then.
25:10You tell me to do that.
25:11Press that now.
25:12And there we are.
25:14Look at that.
25:15Use half the mixture to form the base of the cake.
25:19Spread it out.
25:20Spread it out.
25:21And then add the apples.
25:24Arrange the apple round.
25:26Yes.
25:26And don't put it to the side of the tin,
25:29because it'll stick.
25:30Gotcha.
25:31So just put it round in a sort of informal pattern.
25:34Right, now the rest of this goes on top.
25:38Now, just a tip.
25:40We've got some camera people here.
25:42Yeah, oh, do it.
25:43I know.
25:43You'd think I'd work with camera before.
25:45Do it towards the camera, yes.
25:46That's right.
25:47Now, gentlemen, here we are.
25:52Get it so it goes round.
25:54Let it sort of slop itself down.
25:56So that's a lovely, sweet sponge.
25:58Oh, oh, the almond essence.
26:08And a final touch, delicious flaked almonds.
26:11Then an hour and a half in a 140-fan oven.
26:16And I can take one more stroll around this magical garden.
26:21What a joy.
26:23In the war, we grew in order to have food.
26:27We had so many vegetables, because the meat was on Russian.
26:31Eat your veg.
26:32Eat your veg.
26:34But you like growing it, too.
26:36I mean, it's left you with that legacy of it, hasn't it, really?
26:39Do you find when you come home,
26:41is the garden a great switch-off from cooking?
26:43I think the first thing I do is open the door, let the dogs out,
26:46and then you're out there in the fresh air,
26:49and you look up at the sky, and all the worries go.
26:51And I would hate not to have the great outdoors.
26:55I've got a rowing boat.
26:58I can take you once around the lily pads if you want.
27:00I trust you as a gardener, but I'm not so sure about on the water.
27:04I think I'm better on my two feet on the grass.
27:07Well, if you know, I'm a qualified day skipper.
27:09And this wonderful classic apple cake is ready.
27:17It is the first cake I have ever made.
27:20Isn't it shameful to get to my age and never having baked a cake?
27:23I've grown a few apples I could have put in it, though.
27:25Served warm with cream, it's absolutely timeless.
27:32For a first effort, I certainly can't fault it.
27:37It's deliciously moist.
27:39It's wonderfully subtly almond-y.
27:41Oh!
27:43I'm a Yorkshireman who likes fruitcake and cheese, right?
27:46I like this every bit as much, I can honestly say that.
27:48I don't think it'll be very good with cheese.
27:50No.
27:51It's very nice with cream, though.
27:56Well, Alan, I couldn't have had a happier day
27:59in your simply gorgeous garden.
28:02Well, I couldn't have had a better day
28:04because I've baked my first cake.
28:06I've found a recipe for a spaghetti,
28:09which is absolutely delicious,
28:10and carbonara is now in the shade for me.
28:12And I can cook that for us and just say,
28:14oh, there's a little recipe I'm going to rustle up tonight
28:17and top it with apple cake.
28:19I mean, thank you very much.
28:21When people say to me,
28:22who taught you to cook?
28:25Mary Berry.
28:28Next time...
28:30These last two don't want to go in.
28:31Come on, lads.
28:32My lifelong love of entertaining.
28:36Just look at that, then.
28:38Wouldn't you be proud if you'd made that?
28:39¶¶
28:49¶¶
28:49Gracias por ver el video.
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