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00:00To mark my 90th birthday, I'm taking a trip down memory lane.
00:06Hello. Well, I woke up with a marvellous feeling this morning
00:08that today was a merry berry day.
00:11And how do you start planning a summer dinner party for six?
00:14What are your thoughts?
00:14Well, first of all, I try and choose a menu that's suitable for the time of year.
00:18Obviously, you've planned the table and everything that goes on it as well here.
00:22Well, I thought that as it was a nice summery theme,
00:25we would have green and yellow.
00:26So, I love getting together, everybody chatting and doing lovely dishes at home.
00:34Celebrating a lifetime of doing what I love is a real honour.
00:39I think they look perfect.
00:42Joined by wonderful old friends.
00:44Cheers!
00:45No, no, no, no.
00:46Oh!
00:47Come on, berry.
00:48And special new ones.
00:50Delicious.
00:51I've never had a dame in the house before.
00:53Hello, sailor.
00:54We'll cook some of my classics.
00:58You're such a great teacher.
01:00Wow.
01:01I've never been this scared since I did my exams for horticulture.
01:05Update old favourites.
01:07Chickpeas.
01:07What were chickpeas in the early part of when I was cooking?
01:11And, of course, share some delicious new recipes.
01:14Where on earth would I rather be right now?
01:17Oh, no.
01:18Oh.
01:19Dribble the custard now.
01:20No, no.
01:21It's all right.
01:22You mean to tell me I did this?
01:23You did that.
01:24Rejoicing in my ongoing passion for home cooking.
01:28You're such an inspiration.
01:29I so enjoy entertaining my dearest friends.
01:43Like the dinner I threw for our 50th wedding anniversary.
01:48You took power, Jay.
01:50There's nothing I love more than a party, and I really enjoy helping people choose special dishes
01:59that you don't have to spend a long time in the kitchen preparing.
02:05Comedian Kyle Smith-Bino shares my passion for getting friends together over food.
02:11I love how it's more casual these days, but he's asked for my help with one important element.
02:19Seating plans, I can do the arrangements.
02:23I can do the drinks.
02:25Food, not so much.
02:29It seems Kyle has got all the ingredients for a great dinner party.
02:34All that's missing is the home-cooked food, and I'm coming to the rescue.
02:41Hello, Kyle.
02:43Hello.
02:44How are you?
02:45I'm really well.
02:46Good.
02:46I've never had a dame in the house before, so I got the place cleaned up especially after
02:50last night's party.
02:51Oh, and you're ready for another one?
02:54I'm always ready for another one.
02:55A light one.
02:56Okay, come on then.
02:57Great.
02:57This is my comfort zone, because I've always enjoyed helping people throw dinner parties.
03:03Tell us what we're going to eat.
03:04As the main course, chicken in a nice cider and mushroom sauce, and the pudding is a
03:11meringue lair, which we've done before with fruit, and it's rather good.
03:15In the 1970s, dinner parties were very much part of life.
03:21Now, it's much more informal.
03:24You put the soup out before the guests come.
03:27When you're sitting people down, it's much easier.
03:29And you've got individual butter dishes as well, I noticed.
03:31If you give everybody their own butter, then they don't have to stretch and ask, and it's
03:36very easy to use any up the next day for scrambled egg or something.
03:39Planned the last detail as always.
03:45I'm so happy to be called upon to help new cooks like Kael.
03:51I've chosen dishes that I know he will be able to master.
03:54Like a modern way to serve canapes, crispy mushroom arancini with a melt-in-the-middle dolciolata cheese.
04:04Then a classic tender beef main served with a sumptuous bayonet sauce I learnt to make at college.
04:13My all-time favourite pudding when entertaining, the creme de la creme chocolate roulade.
04:19But as Kael is a nervous cook, we're starting with this 1980s favourite.
04:28Salmon with a delicious Parmesan crust.
04:31Such an easy crowd-pleaser.
04:36So don't you help your mum in the kitchen a bit?
04:38Um, no.
04:40She, that's, it's very much been her domain and she's always been like, get out of the kitchen.
04:45Well, I always do the tidying up, no matter how much I don't enjoy washing up.
04:50You're a good son.
04:51The sauce kicks off by boiling sliced chestnut mushrooms in white wine for one to two minutes.
04:58You take those out.
04:59Yep.
04:59I'll hold this steady.
05:01That's it.
05:02So a slotted spoon.
05:04Slotted spoon.
05:05You didn't even know what that spoon was, did you?
05:08No, for me that's the one you take the spaghetti out with.
05:10Well done.
05:11Well, this isn't spaghetti.
05:12Let that bubble away to reduce the liquid to about two tablespoons.
05:18It's the base of the sauce.
05:20While that's happening, why don't you chop me some parsley?
05:24You do touring.
05:25Yes, that's right, yeah.
05:26Keeping everybody happy and joking and whatever.
05:30So sometimes you must have to cook.
05:33Well, that's the problem when you're on tour.
05:35You're in a different city every day.
05:36You're in a hotel room where you can't get access to a kitchen.
05:39But what you've got to do is just end up in a kebab shop usually.
05:43Is that your comfort food kebabs?
05:45No, but it's usually all that's open.
05:48I didn't realise how hard touring was.
05:51I thought it was going to be just like getting to see loads of the UK and get to try out different sausage rolls.
05:58So you hardly see the towns that you get to?
06:00No, yeah, yeah, very rarely.
06:01Add some rich double cream and bring it back to the boil until it reduces even further.
06:10And we're leaving it on a high heat and we're going to watch it and just give it an occasional stir and that'll make a wonderful sauce.
06:18You know, when I'm getting them kebabs at midnight, it's all sauces.
06:23Burger sauce, ketchup, mayo, chilli mayo.
06:25Well, hopefully this one will make your list.
06:29The mushrooms go back in and it's ready to top the salmon fillets.
06:34These last two don't want to go in.
06:36Come on, lads.
06:36That's it.
06:38Great.
06:39Give it a stir.
06:41Mmm, the smell.
06:42It's good.
06:42It's beautiful.
06:44Not too complicated.
06:45No, it's not.
06:46It's almost fun.
06:47Almost fun.
06:48So if your mum was a fly on the wall now, what would she think of you?
06:53Er, she'd probably be saying, hurry up and get on with it.
06:56Oh, yeah, that's just about what I'm going to say.
06:59Hurry up and get on with it.
07:00That's perfect.
07:01The wonderful crust couldn't be easier.
07:04Breadcrumbs, grated parmesan, lemon zest, seasoning, and finally the parsley.
07:11Voila.
07:13And then we'll put some on the top as it comes out.
07:16I mean, I'm all about the presentation, so I'm very happy to make it look interesting.
07:19I can see that because you look pretty stylish.
07:21Why, thank you.
07:22Yeah, it's all right.
07:23You've got fruit all the way down your eyes.
07:25Yeah.
07:28Simple as that.
07:29Simple as that.
07:30So when you're entertaining, would you do something like this?
07:33I only want easy things.
07:35Right.
07:35Easy things that taste really good.
07:38A little paprika to give a rich colour to the crunchy topping.
07:42And into the oven at 180 fan for 15 minutes.
07:48Good job, Kyle.
07:53You mean to tell me I did this?
07:55You did that.
07:57What a delicious, timeless classic for a beginner.
08:00But some of my dinner party ideas are best left in the 1970s.
08:09This is my dear friend, Shirley.
08:11We worked together and both loved to cook for parties.
08:15Asparagus rolls were absolutely the most up-to-date things to do.
08:22And you'd use something like a can of asparagus.
08:25I've forgotten about this.
08:27Sometimes for really posh parties, you put another piece in like that.
08:32And the butter made it stick.
08:34I thought it was sheer luxury at the time.
08:36Didn't you?
08:37Absolutely.
08:39This really takes me back, Mary.
08:40You and I working together like this.
08:42Well, Kyle may prefer something a little more up-to-date
08:47than asparagus rolls and salmon mousse.
08:50These divine mushroom arancini
08:53with a mouth-watering cheese filling will fit the bill.
08:58These are a very special modern canapé.
09:01Perfect for entertaining.
09:03And you can make them ahead too.
09:06I'm using puccini mushrooms
09:08because you get a very intense flavour from the dried mushrooms.
09:12But they do need reconstituting first.
09:16When they soften, strain the woody liquid to use later,
09:20then finely chop.
09:22It's a lovely smell coming out from these.
09:26Then throw some chopped banana shallots into a sizzling pan.
09:31Everything is chopped finely
09:32because we're just making these small arancini balls
09:36and we don't want a big lump of onion or mushroom.
09:42Add garlic, risotto rice
09:45and those aromatic porcini mushrooms.
09:49Keep it moving round the pan.
09:53Mix veg or chicken stock into the mushroom liquid.
09:56That's going to be really full of flavour,
10:03mainly from the mushrooms.
10:05This is a cheat's risotto.
10:07No need to add more stock slowly.
10:10All it needs is 20 minutes for the rice to cook.
10:13I remember so well in the sort of 60s, 70s,
10:17how I fussed about everything.
10:19I remember I had a favourite tablecloth
10:21and it was green and it was linen
10:23and it was an absolute devil to iron.
10:27And now very much the fashion is to have linen,
10:30but it could be all crinkly,
10:32saves time, even the napkins too.
10:34But I still favour my old green tablecloth
10:37and I promise you I do still iron it.
10:39The rice looks rich and creamy.
10:44Parmesan and seasoning will make it even better.
10:49I'm going to spread that right to the sides of the bowl
10:53so it gets cool quicker.
10:55Pop in the fridge for 20 minutes or so,
10:58then add chopped fresh tarragon and panko breadcrumbs.
11:05That tastes so good.
11:07But there's another ingredient that we're going to use
11:11which is dolciolata cheese.
11:13So I cut the dolciolata into cubes like this.
11:17I then put it in the freezer
11:19because these, listen,
11:22they're quite firm.
11:23That'll be easier for me to put it in the centre of each ball.
11:27Now we're on to the homeward stretch.
11:29To make these balls, it helps to have wet hands.
11:32So I'm just going to put those in there.
11:34Nice, clean hands.
11:35That's it.
11:36Then I'm going to take a teaspoonful of the mixture,
11:40like that.
11:41And then I'm going to roll that into balls.
11:44And it doesn't stick to your hands.
11:46It's really quite pleasant.
11:49Then make a hole in the middle.
11:52Then take a cube of cheese
11:54and drop it into the middle
11:56and work the risotto round the outside of that.
12:04On to the next one.
12:06Another teaspoon.
12:08Now I'm being quite adventurous,
12:10much more than I would have been 20 or 30 years ago.
12:13I wouldn't have used dolciolata
12:16and it's such a delicious cheese.
12:20When they're all done,
12:22dip in beaten egg
12:23and then roll in the panko breadcrumbs
12:25before chilling in the freezer
12:27to help them keep their shape
12:29when they are fried.
12:35I think I can do about a 12 at a time.
12:38They're just beginning to sizzle.
12:40That's perfect.
12:41And they want to be pale golden brown.
12:44And this is when all the efforts you've done,
12:46you've spent time doing those.
12:48You've done them meticulously.
12:50They're holding the shape,
12:51which again is very rewarding.
12:54When they're golden and crisp,
12:56they're ready to serve.
12:58I'm really thrilled with the result of my labour.
13:02Don't they look beautiful?
13:03All crispy brown, ready to eat.
13:06And I'm expecting that dolciolata cheese
13:09to have melted in the middle.
13:17Just in time for Kyle's dear friends
13:20who've arrived ready to eat.
13:23The arancini and, of course,
13:26the salmon with that parmesan crust.
13:28Your mane is served.
13:31Oh, that's very nice.
13:35It's lovely.
13:36I'm going to try this anchovic.
13:38Yes.
13:38That's delicious.
13:42I promise you, he did really well.
13:44Kyle's salmon is exquisite.
13:47For someone who usually makes packet rice,
13:49I'm so impressed.
13:51You've done well, man.
13:55It's actually really, really tasty.
13:57That's your praise, isn't it?
13:58Yeah.
14:00Well, the food's a hit.
14:03Now for what Kyle really loves to do at his parties,
14:07entertain.
14:08Do you all believe there's three raspberries?
14:10Yes.
14:11Yes, OK.
14:12We'll put this one on top of here.
14:13Would you please?
14:22Four raspberries!
14:24Four raspberries!
14:29Much like my passion for food,
14:32Kyle's love of magic started in childhood.
14:36So he wants to share some of the delights
14:38of those early tricks.
14:43Wow.
14:47This is like a large cave.
14:49Yeah, this is what I like.
14:51That's absolutely everything.
14:53Yeah.
14:56Wow.
14:57Anything else in there?
14:58No.
14:59You feel?
15:00No, I don't trust you.
15:02There's nothing else in there.
15:03No, I haven't hidden anything.
15:04But there is a wand here.
15:06Ah, right.
15:07Well, let me do the magic.
15:08You do, yeah.
15:09I'd like a rabbit.
15:10A rabbit?
15:11Yeah.
15:11I'll see what I can find.
15:14Abracadabra.
15:16It's not quite a rabbit, but...
15:18Second choice.
15:21But there's more where that came from.
15:24I've got something that's right up your street,
15:26I think, Mary.
15:28Right.
15:28And it's a card trick.
15:29But a card trick with a difference,
15:31because these are just blank cards.
15:33Watch his sleeves.
15:34Watch his sleeves.
15:34I'm watching them.
15:35The cards represent the ingredients of a cake.
15:37For instance, we've got some flour, some milk,
15:39some sugar, some cream, and some icing.
15:41Right.
15:42Nicely on the cake.
15:43But in fact, if we just make a little bit of magic,
15:45you'll find one of the cakes will appear.
15:47That's the eclair.
15:49And of course, we have a look on the other cards,
15:51and now completely and utterly...
15:53I'll keep them for a little bit.
15:54I've got to sleep so much, I've missed the drink.
15:55Well, it was magic.
15:57Well, this one, this is a bit of fun as well.
15:59This is actually a trick with an empty bag.
16:02Now, wait a minute, I want to have a good look.
16:03Yeah, have a look.
16:04Feel inside.
16:05Right down the bottom.
16:06All the way.
16:07Empty.
16:07OK.
16:08Take an invisible object, flick it in the air.
16:12Did you hear that?
16:13Visible object.
16:14The magic word you'll find, a box of flowers, comes out.
16:19No.
16:20Ho, ho, ho, ho, ho.
16:21A box of flowers from the empty bag.
16:23Did you understand that?
16:24Because you're a magic man.
16:26No, he's stunned me with that one.
16:27If Kyle can't work it out, it must be magic.
16:32What fun.
16:34What have we got in here, Kyle?
16:35I can't work out how he did that.
16:37This, no pecan.
16:38This is more surprises.
16:39Is it?
16:40Yeah.
16:41Oh.
16:42When I want to sprinkle some magic over a dinner party,
16:46then this is the recipe I turn to.
16:49Luxurious beef fillet tails,
16:51but with a classic, indulgent Barnais sauce.
16:56It'll impress any guests.
16:59Beef fillet is considered sheer luxury.
17:03I didn't know about tail fillets, you know,
17:04back in the 60s and 70s,
17:06but now it's become more popular,
17:09but it's considerably more reasonable.
17:12Has just the same flavour and texture.
17:15Drizzle olive oil over the fillet
17:17before quickly browning in a hot pan.
17:20Perfect.
17:21Season.
17:23Then just turn it over and do the sides.
17:28And then I put it in the oven to finish off.
17:34Now those are beautifully browned
17:37and I'm just going to spread them with a little mustard.
17:41I think Dijon mustard is a delicious choice.
17:46Pop the fillets into the oven at 180 fan
17:50for seven to eight minutes.
17:55Out they come.
17:57There we are.
17:58I want them to be really pink in the middle
18:01and that's just right.
18:03They can rest while I turn my attention to the sauce.
18:06The method that I'm making my bare-nose sauce,
18:09I learnt at college and it hasn't changed.
18:13Combine water, white wine vinegar and chopped shallots.
18:18And I'm going to boil it, keeping an eye on it until it's one tablespoon.
18:24In that time, all the flavour of the shallot will have gone into the liquid.
18:29Do you know something?
18:30I have been so fortunate.
18:32When I was doing cooking at college, I had Mrs. Varley.
18:35She was so tall and elegant and dedicated to the subject
18:40and she wanted all of us to do well.
18:43She was very firm and we were quite frightened of her.
18:46She didn't give praise often,
18:48but I remember when I was making my hollandaise,
18:51I got it right and she gave me a bit of praise.
18:54That was good.
18:55When it's reduced, separate out the shallot-infused vinegar
19:00before adding egg yolks and a dash of salt.
19:06And as that vinegar went into a cold bowl,
19:09it wasn't hot, it's not going to start to cook the egg yolks.
19:13Whisk the yolks until they're well mixed with the vinegar reduction.
19:18I've got the water simmering,
19:20I've got a cold bowl with beaten egg yolk.
19:23I'm going to put that on top.
19:25Add cubes of butter, one at a time,
19:28until the sauce starts to thicken.
19:31I just want it a little bit thicker.
19:33In goes a little more butter.
19:40That's perfect.
19:41I think Mrs. Varley would have given me a gold star for that.
19:46Season, then add freshly chopped tarragon and parsley.
19:50It's a beautiful sauce.
19:52It's only hollandaise with added fresh herbs.
19:56It doesn't get much better than that.
20:00I've rested that a good ten minutes
20:02and I'm expecting it to be beautifully pink inside.
20:06That is just perfect.
20:10The tail fillet is perfect with my bearnaise sauce.
20:16Served with broccoli and a rocket and parmesan salad.
20:20And what could be better to impress your friends?
20:27Well, that is one of the best pieces of meat I've ever tasted.
20:33So, so tender and full of flavour.
20:36And what crowns it is that wonderful bearnaise sauce.
20:45And if that wasn't enough,
20:48the final trick up my sleeve is my all-time favourite pudding,
20:53a decadent cream-filled chocolate roulade.
20:56Before we start, I want to share one of my greatest successes,
21:04made for possibly my most memorable party.
21:09Wow.
21:10Is that your wedding cake?
21:11That's my wedding cake.
21:13I came home with the cake made,
21:15but I hadn't done all the piping.
21:17So you made your own wedding cake?
21:18I did.
21:19Well, of course, I'm a cook.
21:20I would have been ticked off by all my mates
21:22if they said,
21:23What, you mean you didn't make your own cake?
21:25I would have just thought
21:26you would have had some other things to do.
21:28On the morning, I just did the decorating of them.
21:31Not too much fuss.
21:32My dress, um...
21:34It's beautiful.
21:35It cost £5 in a sale.
21:36No.
21:37Yep.
21:38What?
21:38It doesn't look too bad, does it?
21:39It looks great.
21:40Susan's small sale, it was.
21:43Great day.
21:45But it's time to get Kyle focused
21:47on making our wonderful pudding.
21:50Whoa!
21:50An easy start of sugar and egg yolks.
21:54Come on, you can go up even faster.
21:56Even more?
21:56Go on, right up to the top.
21:58I'm scared.
21:59That's it.
22:00That's more you.
22:02This is exactly as fun as it looks.
22:05Then we whisk the egg whites.
22:07Kyle needs to beat them into stiff peaks,
22:10but no further.
22:15That's just about right.
22:17So don't lift it up yet.
22:19Turn it off.
22:21So we'll let those off again.
22:25I think I need your strength.
22:27Just...
22:27Oh!
22:28That's it.
22:29So we've done the egg whites.
22:30Yep.
22:31There's our beaten egg yolks.
22:33Now we've got to add that chocolate.
22:36It's melted rich, dark chocolate.
22:38So when did you come into being a comic?
22:41I trained as an actor,
22:43and I never thought I'd go into comedy.
22:45I always thought I'd be in, like, quite serious plays.
22:48And I remember I always wanted to be in the bill.
22:51But...
22:51You must have had another ambition other than the bill.
22:53That was the main thing.
22:54And then I was trying to get stuff on my showreel,
22:57so I was just doing, like, comedy sketches
22:59and skits on YouTube.
23:01And then eventually met Jamie Dimitriou,
23:03and then I was in Statlet's Flats.
23:05And that was my first regular role.
23:07Without YouTube, you wouldn't have got going, would you?
23:09No.
23:10Or it would have taken a lot longer.
23:11Once it's blended,
23:14gently fold in a large spoonful of the egg whites.
23:20This will slacken the mix, ensuring no lumps.
23:23Then add the rest.
23:27Adding cocoa powder is the little secret I want to pass on.
23:32I'm always experimenting,
23:34and I found that if I added a little bit of cocoa to it,
23:37it made all the difference, and it kept its shape better.
23:40So do you experiment quite a lot, then?
23:42Oh, I do.
23:43Yeah.
23:43But I'm sure you experiment with your lines, don't you?
23:47Yeah, often by not saying them.
23:49I mean, I quite like to experiment when I do have to cook.
23:52But the problem is, when I like it, when it's really good,
23:55I don't know what it is that I've put in.
23:57You don't write it down?
23:58No, I don't write it down.
24:00I'll make sure Kael has the recipe for this roulade.
24:04But first, the velvety mixture can be spooned into the tin.
24:08Oh, yes, that looks nice.
24:11The sponge needs 30 minutes in a 180 fan oven.
24:16You did Sewing Bee.
24:17I saw you on Sewing Bee.
24:19Yes.
24:19And is this one of the little items that you need to be?
24:21No, this isn't.
24:22I didn't get this made for me.
24:25Yeah, I did some presenting on Sewing Bee,
24:28which was a new thing for me.
24:30But that brought me into the world of competition
24:33and presenting and judging,
24:34which, of course, you've got a lot of experience in.
24:36Oh, yes.
24:37Well, I was just cooking on television.
24:40And then, of course, Bake Off came along.
24:42And I was quite nervous at the thought of being a judge.
24:44And then I thought, well, I've written cake books.
24:47I know exactly how to make a good cake.
24:49But I remember thinking to myself, I don't want to do it on my own.
24:52And that's how Paul Hollywood came.
24:55I think we were a good team.
24:56Yeah, great team.
24:57I think I was a little more gentle, perhaps.
24:59Yeah.
25:01The sponge has baked perfectly.
25:04Just dust a little icing sugar on some baking paper,
25:07which will give it the classic finish.
25:10Now, the aim is to tip that on top of there
25:14and then we'll peel the paper off.
25:16Am I going to do that?
25:17You're going to do that.
25:18Am I?
25:19Now, am I trying to do this delicately or I'm just dumping it on there?
25:21Delicately over slowly.
25:24Come on, then.
25:25Right down.
25:26There we are.
25:28Oh, okay.
25:28I thought it was all going to fall down like a tree.
25:31So that wasn't too difficult, was it?
25:33No.
25:34I didn't really know what to expect.
25:36Well, this is like making an ordinary Swiss roll.
25:40Absolutely perfect.
25:43That was a bit of panache that you did.
25:45Like magic.
25:45Score a line along the short edge of the sponge,
25:50making sure not to cut it all the way through.
25:54And that will make it a really tight Swiss roll.
25:58Right.
25:59To make the cake into a decadent treat,
26:02what else but thick whipped double cream?
26:06You're being quite bold now.
26:08Oh, am I?
26:09Yes.
26:10That's it.
26:11In a good way.
26:12In a good way.
26:12Okay, great.
26:13It's quite fun, isn't it?
26:14It is.
26:16But also, I'm terrified.
26:19You're not terrified.
26:20You're doing a very good job.
26:22Nothing wrong with that.
26:23Now, we come to the rolling out.
26:26Gently roll the sponge inwards,
26:28starting with the scored edge.
26:31There's a big crack here,
26:32but that is part of its charm.
26:34And so, there it is.
26:36And that must be the biggest, fattest, wonderful roulade.
26:40I've done cupcakes before,
26:41but I've never done anything as big as this.
26:43Are you proud of that?
26:45I am.
26:47Splendid job.
26:48I think your friends will love it.
26:52Look at this.
26:53How about that?
26:55Don't you think Kael has done well?
26:57Come on.
26:58Just look at that, then.
26:59Wouldn't you be proud if you've made that?
27:02Smash it.
27:03That's fantastic.
27:05Just look at their faces.
27:07Come on.
27:08There's a smile all round.
27:11It's lovely.
27:12It's very, very good.
27:14Kael has been a trooper
27:16and has truly embraced
27:19my lifelong love of entertaining
27:21with delicious food.
27:24So, Mary, I want to say thank you very much for today,
27:27because I wouldn't have been able to do this without you,
27:29literally.
27:30Well, I've had a wonderful day,
27:32and I couldn't have had a better student.
27:33He's worked really hard.
27:35His knife work is improving.
27:37Mm, like Zorro.
27:39And he made that wonderful salmon,
27:42another roulade.
27:43You all go round,
27:45and he'll do it for you, will you?
27:46Is that a problem?
27:47Yeah, yeah, it is.
27:49Yeah, I will.
27:50To you.
27:51To Mary.
27:52To Mary.
27:52To Mary.
27:55What a journey I've had.
27:58Thank you for being with me
28:00every step of the way.
28:01I've loved cooking for you.
28:05And I promise you,
28:06there's more to come.
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