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00:01What are you doing?
00:02Making fruit salad.
00:03Got my apples, lemons, oranges.
00:05Yes.
00:06You know, for our guest.
00:07What?
00:08They've got nothing to do with fruit.
00:09He's a pip idol.
00:10Oh, you've misread the script.
00:13Pop idol.
00:14Come on.
00:16Welcome to the show that weekends were made for.
00:18I'm feeling like I'm on holiday.
00:20We've got food.
00:21Oh, I love that.
00:22We've got countryside.
00:23Hey, look at that.
00:25We've got crafts.
00:26I'm happy with that.
00:27And we've got lots of wildlife.
00:29Oh, here they come.
00:30So if you're looking for some weekend cooking inspiration.
00:33That's fantastic.
00:34You have inspired me.
00:35You fancy a bit of DIY or a cheeky tipple.
00:39That's not bad.
00:41Or if you just want to hang out with some famous friends.
00:43Forget the singing and go on tour.
00:45And some furry ones too.
00:47Why the long face?
00:48You're in the right place.
00:49You're in the right place.
00:50I cannot wait.
00:51Settle back for Jimmy and Chevy's farmhouse breakfast.
00:55That's a bricks.
00:57Toby, Ibiza.
00:58Oh, sorry.
00:59That's all.
01:00See you soon.
01:01You can hear us.
01:02I didn't get any blues.
01:04You don't get a snot.
01:05Bet or of the Zurich.
01:06I don't think so, let's get a snot.
01:07Let's go to my holiday in pot.
01:08So there's going to be another temper.
01:12There's a lot of CG animals – better.
01:14Yes, who dares wins his double platinum debut single unchained melody entered the chart at
01:19number one and the entire nation fell in love with him.
01:21Yes, he's a Bradford boy turned pop-up.
01:24The brilliantly talented Gareth Gaines.
01:26Yes, Gareth!
01:29And it's nearly time for breakfast courtesy of Chivy.
01:33Always excited.
01:34But before that, should we see what else is coming up on today's show?
01:37Always a cracker.
01:38Always is.
01:39There's fun galore in my larger adventures.
01:43Please.
01:44Then that's it.
01:45And that should work.
01:46Yes.
01:47Not a chance.
01:48We get a butcher's masterclass in...
01:49Sausage making.
01:50We do all sorts on this show, Gareth.
01:52Then next week, we'll get fired up the cannon.
01:54Yes.
01:55King of upcyclers, Max McMurdo with another transformation.
01:58That is...
01:59It's gonna be...
02:00Spot on.
02:01There's chat and a fab cocktail.
02:04And some good old fashioned grub.
02:09We're going with something luxurious today, a croissant benedict.
02:12Ooh!
02:13Would you like an eggs benedict, Aaron?
02:14Yeah, I eat a lot of eggs, actually.
02:15Do you?
02:16Yeah.
02:17We've got a ton of eggs in this.
02:18I've got a cheats benedict...
02:19sauce.
02:20Now, this is great, because normally benedict's making is quite faffy.
02:22You know, you've got to put it over a band...
02:24Marie, don't want it to split.
02:25Yeah.
02:26All we're doing is shoving in that pan, butter, sour cream...
02:29egg yolks and a little bit of lemon and letting that stir and sit.
02:33Jimmy is the best poacher...
02:34in the world.
02:35No, I'm the worst poacher.
02:36I've got chickens.
02:37Do they have great eggs?
02:38My poaching's terrible.
02:39The key to a good poached egg is freshness.
02:41You're quite into your fitness, aren't you?
02:42Yes, yeah.
02:43So you talked about...
02:44eating eggs healthily and being, you know...
02:46Is it about the protein building...
02:49the body up?
02:50Yeah.
02:51I mean, it's...
02:52eating the right food to put on as...
02:54as much muscle as you can.
02:55Yeah.
02:56Um, put up the years, you know, and as you get older...
02:59it's...
03:00it's actually about how it makes you feel.
03:01Absolutely.
03:02You know, I...
03:03I try to eat as...
03:04cleanly as possible.
03:05Yeah.
03:06You know, and I really, really notice a difference when I haven't eaten that clean.
03:09You know, I'm much more kind of tired, much more heavier.
03:11Yeah.
03:12Um...
03:13It affects your whole body, doesn't it?
03:14Yeah.
03:14Yeah.
03:15Yeah.
03:16Massively.
03:17Now, I'm gonna have to do this.
03:18I'm gonna have to fangirl because...
03:1923 years ago...
03:21Pop Idol.
03:22Yes.
03:23You made me feel very old already.
03:24No.
03:2523 years ago.
03:2623 years ago.
03:27I mean, that has been a...
03:29momentous journey for you, hey?
03:30Yeah.
03:31Massively.
03:32And Pop Idol was the first of its...
03:34behind well before X Factor and the like, so nobody knew what it was, which made it quite...
03:39daunting but...
03:40Yeah.
03:41...also really exciting as well and...
03:42The whole nation...
03:43Tune...
03:44Tune into that.
03:45Yeah.
03:46And I think we need to take a moment to think about that because actually talent shows...
03:49everywhere now, aren't they?
03:50And they're sort of our bread and butter for Saturday night entertainment.
03:53Sure.
03:54But...
03:54You were there at the beginning.
03:56That was groundbreaking.
03:57We'd never seen anything like that and we were all...
03:59on that journey with you.
04:00Yes.
04:01You know, it was incredible.
04:02The ups and downs.
04:04Sure.
04:05The performances.
04:06Yeah.
04:07That...
04:08That final between me and Will.
04:09You know, really sort of caught the nation like none has since and...
04:14You know, it's one of those moments whenever you speak to people, you know, they knew exactly
04:18where they were, where...
04:19They watched that final.
04:20Yeah.
04:21And...
04:22It was the day where I became...
04:24in the UK's biggest loser.
04:25Oh no!
04:26But hold on a minute.
04:27Biggest loser in the...
04:29In the grand scheme of things, your first single still went straight to number one.
04:33Sure.
04:34You know, you...
04:34You and Will Young kind of dominated the airwaves for a bit, right?
04:37Yes.
04:38Yeah, the charts.
04:39Yeah.
04:40It became great...
04:39You got friends as well, didn't you?
04:40Yeah.
04:41You know, because it was the first of its kind.
04:43Be...
04:44Of course we knew nothing about what it was or what it was to become.
04:47Mm-hmm.
04:48You know, we...
04:49We only really had each other.
04:50Yeah.
04:51Right until the end.
04:52And we...
04:53We went through a lot together.
04:54Um...
04:55He's a great guy as well.
04:56Yeah.
04:57You know, we still sort of speak lots.
04:58Yeah.
04:59I...
04:59Are you in touch?
05:00Oh yeah, yeah.
05:01You know, we're both sort of very blessed to...
05:04Still be working.
05:05You know, to still be sort of touring the country and, um...
05:09Yeah, it's...
05:10It's...
05:11Been a crazy ride, but been a fun one.
05:13And it wasn't out of the blue because...
05:14Before this you were a chorister, weren't you?
05:16So...
05:17You had that experience of performing?
05:19Sure.
05:19You know, I've...
05:20I've always sang.
05:21I've always performed.
05:23Um...
05:24Having a...
05:24Speech impediment as a...
05:26As a kid was...
05:27Was hard.
05:28I was badly bullied at school.
05:29Um...
05:30Then at the age of eight, I found out I could sing.
05:32Um...
05:33And then I learnt how to play the piano.
05:34The guitar, the drums, which were my sort of outlets.
05:37Yeah.
05:38Which became my only form of it.
05:39And so I latched onto music in a way that...
05:42You know, kind of changed...
05:44My life.
05:45But Gareth, what you've achieved, personally, is amazing.
05:48But...
05:49It's...
05:50I think...
05:51You know, in terms of...
05:53Giving...
05:54Inspiration to people.
05:55With people with...
05:56With speech difficulties.
05:57Sure.
05:58There was really no one on the...
05:59TV...
06:00At that level, at the time.
06:01Mm.
06:02Being totally honest about it.
06:03And so I think you...
06:04You're quite groundbreaking.
06:05I mean, you must have changed a lot of people's lives.
06:07You know, I think one of the...
06:08Greatest things...
06:09I've...
06:10I've achieved is that.
06:11You know, I...
06:12I heighten the awareness of...
06:13Of stammering.
06:14And...
06:15Sort of gave hope to people.
06:16You know, that with...
06:17With any form of affliction.
06:19You know, that holds them back from achieving their...
06:22Dreams.
06:23You know, I sort of...
06:24Encourage them.
06:25You know, to not...
06:26Give up.
06:27You know, I could have very easily...
06:29Just go, nah.
06:30You know, I'm not gonna enter Pop Idol because...
06:32I have to do the...
06:33Interview.
06:34I have to...
06:35You know, speak to Anton Deck...
06:37At the end of the performance, which...
06:39It was my biggest fear.
06:40You know, I wasn't bothered about singing.
06:42That was easy.
06:43He was walking...
06:44Walking over to Anton Deck and going...
06:45Interviewing.
06:46Right, here we go.
06:47And, you know, even...
06:48Even...
06:49In situations like this now...
06:50I...
06:51I still have to push...
06:52Myself to do it because...
06:54You know, it is the hardest situation for me.
06:56Right.
06:57So, look at that hollandaise.
06:58That's thickening up.
06:59Beautifully.
07:00Put your egg on here.
07:01Is that alright?
07:02Yeah.
07:03It's gonna be a little wobbly.
07:04A little bit longer.
07:05Whatever you...
07:04What do you think?
07:05You're the master poacher, Jimmy.
07:06I'm not.
07:07Poacher contained gamekeeper.
07:08That was my diplomatic answer.
07:09So, the beauty with this hollandaise, Gareth, is that it's a lovely canvas for lots of flavours.
07:13So, you can...
07:14Turn this into a bernese by adding a tarragon.
07:16I love to add a little bit of chipotle paste.
07:19Which you can buy in the supermarkets and it adds this little...
07:21This...
07:22You know, this fire around your mouth.
07:24Do you like a bit of spice?
07:25I love a bit of spice in my life.
07:27And you can also use chilli flakes, tabasso...
07:29You can flavour this any way you like and you're gonna get a lovely hint of...
07:34Red.
07:35And I promise this will not split.
07:36So, you can do this hollandaise in advance and leave it on...
07:39The hob.
07:40Wow.
07:41And then reheat it.
07:42OK.
07:43Nice gift.
07:44OK.
07:44We're ready to put this up together.
07:45So...
07:46You've got...
07:47What are you gonna serve it on?
07:48Nice big plate here.
07:49We've got a little plate there.
07:50Yeah.
07:49And we're gonna do...
07:50Here we go.
07:51Some spinach.
07:52Mmm.
07:53And some ham.
07:54Yeah.
07:55This is definitely a good start to your day.
07:57OK.
07:58The...
07:59The croissant is the luxurious side but actually it's your protein, it's your veg.
08:02Sure.
08:03This is right up...
08:04Gareth Street.
08:05This is the kind of thing you eat when you're touring?
08:07Yes.
08:08I...
08:09I also love...
08:10Paris hatches.
08:11Well, I'll try and get them at least...
08:12Do you?
08:13Uh...
08:14Two...
08:15Two times a year.
08:16I love...
08:17Croissants.
08:18Yes.
08:19Yeah.
08:19They don't serve it like this in Paris, do they?
08:21No.
08:22This is our farm...
08:24Longhouse take.
08:25That's right.
08:26Wow.
08:27There we go.
08:28Oh.
08:29Guess what I have playing in my head now?
08:29Unchained Melody.
08:30Classic.
08:31What a classic.
08:32It was the first song I ever released.
08:34Um...
08:35And the rest is history.
08:36Yes.
08:37I mean that is a...
08:38That is a...
08:39An amazing song.
08:40Is it quite...
08:41Is it quite nerve-wracking performing a song like this?
08:44Knowing that it's had a history before?
08:46Yeah.
08:47You know, it's uh...
08:48It's an absolute...
08:49It's a classic and you don't...
08:50Yeah.
08:51Want to kind of murder it with your...
08:52Your own version.
08:53But...
08:54Um...
08:55Yeah.
08:56It...
08:57You know, it got a...
08:58Great response when I...
08:59Yeah.
09:00When I actually released it, sold a lot of copies.
09:02Yeah.
09:03Um...
09:04You know, someone liked it.
09:04At least.
09:05Yeah, I know.
09:06Exactly.
09:07Here we go.
09:08This smells delicious.
09:09Almost here.
09:10We've got...
09:09Some slippery little eggs here that are trying to slip...
09:11And run away from this croissant.
09:12They would lay this...
09:13So we've got to keep...
09:14They would lay this...
09:14Keep them in.
09:15Good morning, those eggs.
09:16Wow.
09:17Fresh eggs.
09:18So this...
09:19This is something that will definitely...
09:20Lubricate the throat.
09:21Sure thing.
09:22I'd more not lubricate my waist.
09:24I mean...
09:25So you're training.
09:26I've got to say, you're training.
09:27So...
09:28Yes.
09:29Well, actually my...
09:30My next tour.
09:31Um...
09:32So I'm touring throughout the whole...
09:34of...
09:352026.
09:36With a show called...
09:37Boy Band in the Buff.
09:38Oh, what?
09:39My...
09:40No.
09:41We need to talk...
09:42We need to talk about that.
09:43So, um...
09:44Yeah.
09:45Well, I...
09:46I...
09:47You know, I obviously love music.
09:48I love my training.
09:49Yeah.
09:49Yeah.
09:50And essentially we brought both of those worlds together.
09:52So I get to perform...
09:54With very little clothing on.
09:55Right.
09:56Hold that thought.
09:57Wow.
09:58Because I need to...
09:59I need to unravel that.
09:59Let's get this breaky.
10:00I don't need to unravel that.
10:01That sounds brilliant.
10:02More on that later.
10:03In the meantime...
10:04Here's some croissant Benedict.
10:05Oh, yes.
10:06Wow.
10:07Look at that.
10:08That's great.
10:09Oh, yeah.
10:10How many of you can't?
10:11Oh, yeah.
10:12This is for me.
10:13Oh, yeah.
10:14I don't need to take out.
10:15I know.
10:16Oh, yeah.
10:17I don't know.
10:18So...
10:19I don't...
10:20Of course.
10:21Yes, I'm not.
10:22I don't know.
10:23I don't know.
10:24No, no.
10:25I don't know.
10:26You know, what I'm saying.
10:28No, no, no.
10:29Right.
10:30I don't know.
10:31No, no, no.
10:32I don't know.
10:33So, yes, I don't know.
10:34I don't know.
10:35No, no, no.
10:36Oh yeah, look.
10:38Look where we go.
10:40Mmm.
10:40Wow.
10:41Mmm.
10:42Oh.
10:43Mmm.
10:44That is so good.
10:45Mmm.
10:46Are you enjoying that, Gareth?
10:47Yeah, I like the little spice that's coming through in the...
10:51...the hollandaise.
10:52So good.
10:53I'm a massive fan of eggs anyway.
10:54I eat a lot of meat.
10:55Mmm-hmm.
10:56It's just...
10:56It's just absolutely perfect.
10:57It's time for a break, but I think Gareth and I are going to finish these off.
11:01And when we get back, Jimmy gets close to nature in Florida.
11:04So stick around and we'll see you after the break.
11:06Oh, shit, it is great.
11:11Bye.
11:12Bye.
11:13Bye.
11:14Bye.
11:16Bye.
11:17Bye.
11:18Bye.
11:21Bye.
11:22Bye.
11:26Bye.
11:27Bye.
11:28Bye.
11:29Bye.
11:30Bye.
11:31Bye.
11:32I'm going to forget to try to show you the breakfast, everyone!
11:34Woo!
11:35It certainly has been a very decadent start to the morning.
11:36but let's have a look at what else is coming up on today's show.
11:39Butcher Dave is here to...
11:41to show us how to make the most of our sausage.
11:43That's looking beautiful. Wow.
11:45We've got...
11:46Upcycling inspiration from Max McMurdo.
11:48Beautiful. Look at that.
11:50And there's a...
11:51Stunner of a cocktail.
11:55But before that, I...
11:56get up close with nature on my adventure in Florida.
12:01Mmm.
12:03Mmm.
12:04Mmm.
12:06Mmm.
12:08Mmm.
12:09Mmm.
12:10Mmm.
12:11I've got to say, it's absolutely stunning.
12:16This is a great way to get to my next...
12:21spot just a bit further along the beach where I'm ditching my bike and...
12:26bracing the board.
12:29And surf coach Marcie Baldwin...
12:31promised she can teach me how to ride the waves like a pro.
12:36Okay.
12:37Alright.
12:40So...
12:41Jimmy, this is your surfboard.
12:43Up there is called the nose, just like the nose of...
12:46on your face.
12:47That's the nose.
12:48Back here, we've got the tail.
12:49The tail.
12:50The tail.
12:51The...
12:51The body of the board is called the deck.
12:54Okay.
12:55And the sides are called...
12:56the rails.
12:57The side rails.
12:58The nose, the tail, the deck, and the rails.
13:01Yes, that's correct.
13:02Okay.
13:03Yep.
13:04You always want either your nose or your...
13:06your tail pointing straight out towards the horizon.
13:09Okay.
13:10Okay?
13:11So as the...
13:11those waves approach you.
13:12You want your nose pointed straight towards the wave.
13:15Give it a little...
13:16push, and it'll punch right through that wave.
13:18Right.
13:19So always follow your nose.
13:20Always follow your nose.
13:21Go on in.
13:22Once you feel that wave push you, you want to do...
13:26a pop-up.
13:27And that's standing up on the surfboard.
13:28A pop-up.
13:29A pop-up.
13:30You want to see how to do...
13:31Yes, please.
13:32I'll show you.
13:33Yeah.
13:34Okay.
13:35Whenever you're laying down on your surfboard...
13:36You always want your toes...
13:38all the way back to the tail.
13:40Okay.
13:41Okay?
13:42Okay?
13:43Now, once you feel that wave push you, it's time for your pop-up.
13:46So hands flat on deck.
13:48Do a push-up motion, and...
13:51slide your feet right up underneath you.
13:54Knees bent.
13:55Arms out.
13:56Looking forward.
13:57Okay.
13:58So it's a knee...
13:59Not a jump-up then?
14:00Nope.
14:01It's not.
14:02There's...
14:01No major rush.
14:02Just take your time, especially starting out.
14:04So it's this foot forward.
14:06Yes.
14:07Left foot forward, as far forward as you can get it.
14:09So it's...
14:10So are you here like...
14:11Not like that?
14:12Yes.
14:13Not like that?
14:14Correct.
14:15Yep.
14:16So it's...
14:17Awesome!
14:18Yeah, let's go.
14:16And knees bent.
14:17Knees bent.
14:18That's it.
14:19And that should work.
14:20Yes, that should work.
14:21That's not a chance.
14:22Let's give it a whoa.
14:23Okay.
14:24Alright.
14:25Last but not least, some very...
14:26Very important safety instructions.
14:27Yep.
14:28I know you're gonna just totally shred out there, but if you...
14:31do fall, I want you to know how to do that.
14:33Yes, please.
14:34Okay.
14:35Alright.
14:36Perfect.
14:36Yep.
14:37I'm definitely gonna know how to do that bit, Marcy.
14:41Bye.
14:42Bye.
14:43Bye.
14:44Bye.
14:45Bye.
14:47Do you know what?
14:48This looks a lot easier in the movies.
14:51Bye.
14:52Bye.
14:53Bye.
14:54Bye.
14:55Bye.
14:56Bye.
14:57Bye.
14:58Bye.
14:59Bye.
15:00Bye.
15:01Bye.
15:03Bye.
15:04Bye.
15:05Bye.
15:06Bye.
15:07Bye.
15:08Bye.
15:09Bye.
15:11Bye.
15:16Bye.
15:21Bye.
15:22Bye.
15:23Bye.
15:24Bye.
15:25Bye.
15:26Bye.
15:27Bye.
15:28Bye.
15:29Bye.
15:30Bye.
15:31Bye.
15:32Bye.
15:33Bye.
15:34Bye.
15:35Bye.
15:36Bye.
15:37Bye.
15:38Bye.
15:39Bye.
15:40Bye.
15:41Bye.
15:42Bye.
15:43Bye.
15:44Bye.
15:45Bye.
15:46Bye.
15:47Bye.
15:48Bye.
15:49Bye.
15:50Bye.
15:26Proud home of the Parker Manatee Rehabilitation Centre.
15:31These gentle...
15:36giants are one of the state's most iconic and threatened species.
15:41The
15:42Groot
15:45Proud home of the Parker Manatee Rehabilitation Centre.
15:51Manatees mean a lot to people in this area.
15:56I mean, you're standing in Manatee County on the Manatee River, a street away from Manatee Avenue.
16:01So yeah, those Manatees are a pretty big deal in this area.
16:04And there's a lot of time now.
16:06But it's put in across the state to protect them because obviously they are very vulnerable.
16:10What pressures are they facing?
16:11Their biggest problem is leisure boating.
16:13Okay.
16:14They get hit a lot by boats.
16:16So we have Ripken and Toba in here right now.
16:18They're both about...
16:19They're a year and a half old.
16:20Both were orphans.
16:21Ripken was found with a lot of boat strikes.
16:24Toba was probably only a couple of weeks old.
16:26So he probably doesn't even remember ever living in the wild.
16:29In their natural habitat, Manatees graze on seagrass.
16:34Helping to keep Florida's ecosystem in balance and supporting fish stocks.
16:39So it's vital to get them back home.
16:42We're getting them up to speed here.
16:43We're getting...
16:44We're getting them up to weight.
16:45We're getting them conditioned so they can go back out in the river.
16:48And this is all about...
16:49Making sure that they have a best case chance of survival when we get them back out into the river.
16:54As well as medical care, the team here have to keep...
16:59Keep up with their mammoth appetites.
17:02Wow, so is that all their...
17:04This is their food for this afternoon and this evening.
17:06They've already had three cases of this this morning when we came in.
17:09Manatees can munch an incredible 90 kilos of food.
17:14So I've offered to lend a hand.
17:16What were you feeding them today?
17:19So most of this is different types of lettuce.
17:20We have on-deep, we have iceberg, we have romaine.
17:24But we also have some wild food today because we're trying to get them used to eating wild food again.
17:29The main work we do back here is with these things, feeding tubes.
17:34So these will be sunk to the bottom, filled with lettuce.
17:36And then this will teach them how to grub on the bottom to actually...
17:39pull their food up and eat it from the bottom of the river.
17:41Right, so in a way you turn these lettuces into...
17:44like a grass bed.
17:46Yeah, so we'll put these down.
17:49onto the floor and then you'll slide them in with the root.
17:52Like this?
17:53Yes, exactly.
17:54Like that.
17:55Oh, it's quite tricky isn't it?
17:56Takes a lot of pram.
17:57Like that?
17:58Yeah.
17:59And then we'll fill the whole tube up and we will have to do multiple of these to give them their food for the afternoon.
18:03That was quite good.
18:04We've done this isn't it?
18:05Yeah.
18:06This is the strangest salad I've ever made.
18:09Which way do I take this then?
18:13Which way do I take this then?
18:14Let's come through this way.
18:15Come on then.
18:17The boys don't seem to have spotted...
18:19there's a new chef in the kitchen though.
18:21So what do I do?
18:22Just place her in?
18:23Just very...
18:24Very carefully.
18:25So just lay it into the water and then just slide it in gently.
18:27Okay.
18:28They're not looking.
18:29You can also serve as guests.
18:30So they'll eat a lot of flour.
18:31They're not looking at it.
18:32There are plenty of flour to use.
18:33We're going to keep them from the日常.
18:34If we look at the flour right now, we'll add the flour and vacill it.
18:35We'll show it.
18:36The flour and the flour is over.
18:37It's a little bit less so we can use them but it doesn't matter.
18:38However, when we just make it a few cups of water, it's so holy.
18:39I'll use water and have water and let them out.
18:40It's so holy.
18:41It's so holy.
18:42It's so holy.
18:43Even if we put it down with the flour and water.
18:44It's so holy.
18:45It's so holy.
18:46It's so holy.
18:47It's so holy.
18:48It's holy.
18:49It's so holy.
18:55Such amazing creatures.
18:57Incredible.
18:58So graceful in the water, unlike me.
19:00But now, are you ever disappointed by your sausage in the morning?
19:04I get such sausage.
19:05Disappointments.
19:06Yeah.
19:07Doesn't sound good.
19:08No fear, because we've got Butcher Dave here, everyone.
19:10Hello, Butcher Dave.
19:11And Butcher Dave is going to give us a master class on...
19:15...how to make the perfect banger.
19:17So Dave, what are we looking at first?
19:19Well...
19:20So we've got a certain amount of equipment here, including our kitchen mixer, which we're going to mince with.
19:25So we've got some sausage skins, natural, hog casings, got some seasoning, lemon.
19:30Lemon zest, garlic, rosemary.
19:32So the first thing we want to do is get you on the mincer.
19:35Gareth, so if you want to grab some of that...
19:37Sure thing.
19:38...and start popping that through there.
19:39Do you know what? Gareth has...
19:40...and bang some bangers.
19:41Has he?
19:42Butcher Dave is making bangers.
19:43Well, exactly.
19:44It's a match made...
19:45...in heaven.
19:46Just talk about that attachment there, because if you wanted to make sausages at home...
19:49Hmm.
19:50You can turn, like, your home mixer into a mincer.
19:52Absolutely.
19:53You can buy those attachments.
19:54Yeah, so just wallop...
19:55...put that all the way on.
19:56Is that it?
19:57Yeah, and keep pushing.
19:58Oh, okay.
19:59I'll hold that up there.
20:00There you go.
20:01It's satisfying, hey?
20:02Oh, wow.
20:03This is cool.
20:04So Dave, you're putting in there...
20:05Are you having fun?
20:05Pork shoulder and pork belly.
20:06Pork shoulder and belly has gone in there to give us a fat to meat ratio.
20:09Right.
20:10So we get a nice...
20:10sausage, which is always key.
20:11Gareth is going fast.
20:12Gareth, Christ, hold on.
20:13I've got to get to work.
20:15Yeah.
20:16Look at that.
20:17I'm going all right, mate.
20:18Back in the way.
20:19Do you want a job?
20:20You put in your seasoning.
20:21Put the seasoning and the rusk.
20:22Give that a little bit of a mix.
20:23Why do you eat the rusk?
20:24So the rusk is...
20:25This is like a bread crumb.
20:26Yeah.
20:27So what we need to do now is add ice cold water.
20:28Okay.
20:29Because what happens when we...
20:30We add this, it starts to hydrate the rusk, which then activates the yeast and there's...
20:35What it does is build temperature.
20:37Okay.
20:38So the ice cold retards that.
20:40It's action.
20:41Yeah.
20:42And allows it to sort of...
20:43So you've got that...
20:44The...
20:45The rusk in there, which is like an unleavened bread.
20:47Yeah.
20:48So it's a binding agent as well, isn't it?
20:49Absolutely.
20:50Yes.
20:50So it helps the sausage to start sort of sticking together.
20:53Yeah.
20:54And then the salt within the seasoning...
20:55It sort of starts to break the protein down.
20:57Jim, can you just cut them in half?
20:59This is a fancy sausage...
21:00Okay.
21:01What are you putting in there flavour-wise?
21:02So we've got rosemary, garlic, lemon, lemon zest.
21:03Lemon in a sausage.
21:04I love it.
21:05So...
21:05We've just got to mince it up.
21:06Gareth's already here.
21:07Do you know what?
21:08I've never seen such quick...
21:10Mincing.
21:11No.
21:12Neither have I.
21:13I mean...
21:14Now what do we do now?
21:15So...
21:16Richard Dave.
21:17What we do now is give this another mix.
21:18And as we can see, it's starting to grow in volume.
21:20Mm-hmm.
21:21It's starting to get a lot bigger.
21:22Yeah.
21:23So now what we want to do, is now that's hydrated...
21:25A little bit.
21:26Start chucking our mince in.
21:27Yeah.
21:28People have their favourites when it comes to sausages.
21:29Yeah.
21:30They're great...
21:30Flavours of things like sage.
21:31Like getting there, Gareth.
21:32Cumberland.
21:33Yeah, the Cumberland sausage.
21:34Lincolnshire sausage.
21:35That kind of stuff.
21:35What's the new take on flavours?
21:37As big and bold as you can possibly go.
21:39Like what?
21:40We do...
21:41I do a chip shop curry sausage.
21:42Ooh, wow.
21:43Which is essentially a chip shop curry...
21:45In a sausage.
21:46Yes.
21:47Sausage.
21:48I'm sold.
21:49It's incredible.
21:50Wow.
21:50I put a little bit of red wine in and that's getting quite exotic.
21:52Ooh!
21:53But now...
21:54Now we go for it.
21:55Yeah.
21:55Gareth, you're back on shoving it through the mincer.
21:58Okay.
21:59So you're going to put it through a game?
22:00Oh, what's the meat?
22:00Yeah, we're going back through again.
22:01So you're mincing twice, Dave, and why do you mince twice?
22:04So if you mince once...
22:05It's going to be more sort of like a continental sausage, which is quite coarse.
22:08Whereas in England, we quite...
22:10A smooth sausage.
22:11A smoother sausage.
22:12Yeah.
22:13Not so harsh.
22:14I never thought I'd see Gareth...
22:15David Gates making sausage.
22:16As I said, he's natural with a banger.
22:18He's natural with a banger.
22:19He's natural with a banger.
22:20Look at that.
22:21And what is this equipment now, Dave?
22:22This looks serious.
22:23Right, so this is our sausage...
22:25It's a stuffer.
22:26So what we're going to do...
22:27Yep.
22:28We're going to stuff this big cavity.
22:30hole here.
22:31And then what we're going to do is this big piston is going to wind up.
22:34And then you get to...
22:35Make sausages.
22:36Oh, fantastic.
22:37But first, you've got to put that on.
22:39So this is really...
22:40Interesting.
22:41Because you can buy sausages now that have artificial skins.
22:44And they're often made of...
22:45collagen.
22:46Yep.
22:47This is natural casting.
22:48Stomach.
22:49So this would be the pig's intestine.
22:50Yep.
22:50It's like silk.
22:51It's lovely.
22:52You've got to find the end.
22:53That's the trick.
22:54So you've got to come sort of...
22:55in here like this.
22:56Got the end, yeah.
22:57Then what you've got to do...
22:58Stop.
22:59Is right...
23:00So you've got that there.
23:01Yeah, right, yeah.
23:02And you've got to split it open with your fingers.
23:03Hold on.
23:04There.
23:05There we go.
23:06Then you've got to dunk it.
23:07There.
23:08Put my fingers back in?
23:09Yeah, but spread them...
23:10Pull it apart.
23:11That's it.
23:12And give it a little dunk.
23:13Yeah.
23:14Right.
23:15So Dave, when people...
23:15When people are making sausages, what's one of the biggest mistakes they do when they
23:18first start?
23:19We're about to find out.
23:20It's normally too much pressure.
23:24You don't want to...
23:25You've got to strangle your sausage.
23:26Yeah.
23:27So what am I doing here?
23:28What's this for?
23:29So if you pull that now back up...
23:30Keep...
23:31Hold that there, because we need Garrus Mints first.
23:33Dave's going to load the barrel.
23:35Yep.
23:36In here with the mix.
23:37And then you'll put the skin over the nozzle.
23:38Over the shaft.
23:39Yep.
23:40Okay.
23:40Do you want me to clear that?
23:41I'll put that in the fridge.
23:42So what we're going to do...
23:43Yep.
23:44Is we're going to grab this...
23:45And then you're just literally going to stuff it in.
23:46And we're just going to pop it in the bottom.
23:48But what we want to achieve...
23:49Yep.
23:50Is having...
23:51It's a tight pack.
23:52Yeah.
23:53No air.
23:54What's your favourite sausage flavour?
23:55Do you know what?
23:56This is pretty good.
23:57This one.
23:58The rosemary garlic.
23:59Lemon, fennel and parsley.
24:00I love a...
24:00It's chilli and fennel.
24:01That's quite...
24:02Yeah, chilli.
24:03So what we're going to do...
24:04Slide that into there.
24:05Okay.
24:06And then pop that on there.
24:07There we go.
24:08Just all the way down?
24:09That's it.
24:10And then you've just got to keep going.
24:10You've got to load it up.
24:11So we do all sorts on this show, Gareth.
24:13It is a show.
24:14Until next week...
24:15Before we get fired out of a cannon.
24:16Yeah.
24:17It's really satisfying.
24:19About...
24:20About there.
24:21Yeah.
24:22Right, Jim, can I borrow your knife please?
24:23Gosh, that...
24:24Oh, that's so nice and squidgy.
24:25I'm going to...
24:25I'm going to wash my hands now.
24:26Okay.
24:27What you're going to do is push this forward.
24:29Right.
24:30And then we...
24:30Your forefinger and thumb...
24:31Yep.
24:32Just hold here with a little bit of pressure.
24:34Right.
24:35As you do that...
24:35I'm going to get my lever...
24:36Oh, wow.
24:37On the end.
24:38Jimmy, do you want to go around and help?
24:40Yep.
24:41Gareth.
24:42Yep.
24:43Then what we're going to do is...
24:44I'm going to start twisting this.
24:45So you just want...
24:45I'm just going to let the air out a little bit.
24:46Okay.
24:47And then you're going to see that it's going to start pushing through in a minute.
24:50Here we go.
24:51We're going to start going in a minute.
24:52Here we go.
24:53Wow.
24:54You just want to hold that.
24:55Pressure is going to dictate...
24:56There we go.
24:57How fat you get.
24:58Just a little bit of pressure on.
24:59Right.
25:00Nice.
25:00There we go.
25:01Look at that.
25:02Look at that.
25:03Oof.
25:04Look at that lovely coil.
25:05So if we get a little bit more...
25:05More pressure on your fingers.
25:06Yeah.
25:07A little bit more.
25:08We'll get a little bit of a fatter sausage.
25:09Alright.
25:10I'm going to let go now.
25:11You ready?
25:12Yeah.
25:13Go.
25:14That's looking beautiful.
25:15Wow.
25:15Look at that guys.
25:16Gareth.
25:17You are a natural.
25:18You're a pro.
25:19But mate, forget this.
25:20You're singing.
25:21Go on tour with your sausage.
25:22Yeah.
25:23The tying of sausage.
25:25Is really important isn't it Dave?
25:26No pressure Dave.
25:27You wouldn't just...
25:28No.
25:29You wouldn't just get this...
25:30sausage and immediately cook it.
25:32You want to tie sausages because you want to hang them.
25:33Hang them.
25:34Hang them.
25:35So they dry out so then the sausages don't split.
25:38Right.
25:39So tying.
25:40We want to go...
25:40One, grab our length.
25:41So that's the length of the sausage.
25:43Two, flip over.
25:45Drop in down.
25:46And then that's three.
25:47Okay.
25:48Then that's coming through.
25:49Wow.
25:50Yeah.
25:51Then that is coming up.
25:52Whoa.
25:53So then we pinch.
25:55And come back down and through.
25:57Can you do it super fast now?
25:58And then up, yeah.
25:59Oh my goodness.
26:00Look at that.
26:01Look at that.
26:02I mean that's a round of applause.
26:03Thank you so much.
26:04Thank you so much.
26:05Thank you so much.
26:06Thank you so much.
26:07That was...
26:08That is a sausage masterclass.
26:09That is a banger.
26:10Yeah.
26:11It's time for a break.
26:12Pop the kettle on.
26:13Don't go...
26:13Don't go anywhere.
26:14Because when we come back...
26:15There's cocktails and DIY.
26:16But don't worry.
26:17Not at the same time.
26:18I tell you what.
26:19That was so impressive.
26:20Can't wait to eat those.
26:21That's what I want to do.
26:23Try it.
26:24Country down the door.
26:25Bye.
26:26Thanks so much for visiting.
26:27Bye.
26:38Welcome back.
26:41We've been having so much fun.
26:43With our lovely guest, Gareth Gates.
26:45Gareth Gates!
26:46We brought some luxury to breakfast.
26:50Oh, wow.
26:51It's just, it's just absolutely perfect.
26:53Met amazing wildlife in Florida.
26:55This is all about...
26:56It's just about making sure they have the best chance of survival.
26:59Learn how to make sensational...
27:01And now it's time for a little upcycling project from our in-house designer.
27:06Max McMurdo.
27:07I can't wait to see what he's come up with.
27:15Bye.
27:16Bye.
27:16Bye.
27:16Bye.
27:16Bye.
27:16Bye.
27:17Bye.
27:18Bye.
27:19Bye.
27:20Bye.
27:20i've got an old piece of furniture like this kicking around in the garage i know i do this
27:25one's particularly useless because one of the drawers is missing as you can see but i'm
27:30going to save this from landfill by turning it into a wine rack i think
27:35first things first let's take it apart start marking out some lines
27:40you must be careful to save all the screws
27:45there we go a lovely kit of parts
27:50now what we need is a wine bottle
27:55and i happen to know this is one of jimmy's favorites
28:00and rather than having the bottle horizontally i actually want it to be net
28:05down because with a bottle like this and a cork in the end you want to keep the cork
28:10wet so if that cork dries out that's when your wine can go off because the air gets
28:15into it so we'll cut a hole out the front that's small enough
28:20enough for the neck back will bring forwards
28:34you
28:25to take the weight of the bottle i'm going to start with the front so i'm going to utilize this
28:30hole here using a hole saw
28:35so
28:40There we go.
28:45We're through.
28:46Look how hot it's got.
28:47Smokin'.
28:49And actually, that is gonna-
28:50It's gonna be spot on.
28:54Good.
28:54Another two of them then.
28:55Let's drill some holes.
29:00Let's drill some holes.
29:05Good.
29:06Good.
29:07Good.
29:08Good.
29:09Good.
29:10Good.
29:10Lovely.
29:15How does that look?
29:18I think that's ideal actually.
29:20I think what I'll do is I'm just going to cut across there and there.
29:25I just need to do the back.
29:30There we go.
29:35The neck of the wine bottles.
29:40Perfectly.
29:41So the same again for the back.
29:43For this diameter.
29:44Then we can...
29:45Now this time we're going to use this bad boy.
29:50Fantastic for cutting out lovely shapes like this.
29:56So there we have the back.
29:59That will take the bottom...
30:00Some of the bottles there.
30:01That's the front of the drawer there.
30:05And that side.
30:06Now instead of having the back at the back, we're going to move...
30:10that forwards to support the weight of the bottle there.
30:14Let's assemble it.
30:15And try it in the unit.
30:20So I make the correct 만들어 the weight a little bit.
30:21I Katana on this side...
30:22I'm going to put the rubber McCai again.
30:23I'm going to come and just start out the bicicletons...
30:25Let's fucking out here.
30:26I got it.
30:27I got it.
30:32I'll do it.
30:33We'll put the rum in here.
30:34We should leave the fluid side.
30:36So I moved right?
30:37Same coffee can be 30002333.
30:39Yeah because the rhythms are very pleasant.
30:43We can eat today.
30:45We're going to come to eat with
30:49You
30:54Right, everything is constructed, let's assemble it together.
30:59Hopefully it fits.
31:03Yes, lovely.
31:04Six bottles of wine stored within the unit.
31:09What about the space?
31:09At the top though, and how are you going to drink the wine?
31:13Imagine.
31:14Two rows of suspended wine glasses, oh yeah.
31:19Oh, satisfaction.
31:24Good, the best way to get a nice straight line.
31:29Use a straight saw.
31:34Sucked.
31:35Sucked.
31:36Sucked.
31:37Sucked.
31:38Sucked.
31:39Ow, ow, ow, ow, ow.
31:44I'll take that. That's pretty good.
31:49There we go.
31:54Now hopefully...
31:59The proof is in the pudding.
32:04There we go.
32:06Six wine glasses for six wine bottles. Perfect.
32:09Time to reassemble it.
32:14Chicken.
32:15Chicken.
32:16Chicken.
32:18Chicken.
32:19Tops on is the moment of truth.
32:25First draw in.
32:27Three bottles of wine per.
32:29You're housed.
32:30Let's go for six.
32:34Chicken.
32:35Chicken.
32:36Chicken.
32:37Chicken.
32:38Oh yes.
32:39All on sliders.
32:40I love that.
32:41It's so satisfying.
32:44It's actually rather useful isn't it?
32:48And it actually...
32:49It really looks quite beautiful too.
32:50I'd have that in my home with pride.
32:52Do you know what?
32:53If you really...
32:54Wanted to take it to the extra level.
32:55You could maybe have a splash of paint or some wallpaper.
32:58Some decoupage.
32:59You could make it look even better.
33:01But considering this was left in the garage...
33:04Doing nothing.
33:05With a missing draw.
33:06It was destined for landfill.
33:07And now...
33:08It's a beautiful...
33:09Functional piece of furniture.
33:11Tell you what I have forgotten.
33:13Of course...
33:14In the old book's grave.
33:15Now...
33:19Is there anything he can't make?
33:21Do you know what? I will never look at a piece of furniture the same again.
33:24No.
33:24Absolutely.
33:25Well, look, it's time for more chat with Gareth while we whip up a cocktail.
33:28What's on the menu?
33:29So this...
33:29This is a bit fancy. I know Gareth was in town.
33:32I'm thinking dinner party. I'm thinking elegance.
33:34Yes.
33:34We are going to do a bitter sorbet float.
33:38So what's going in here...
33:39This is going to melt quickly.
33:41Into my glasses, I've got these spheres of sorbet.
33:43You can use raspberry, blood orange...
33:44...orange or lemon.
33:45I've got some Lambrisco and some white vermouth.
33:47We're going to top with a little bit of Angostura bitter.
33:49And a shaving of nutmeg.
33:50Lovely.
33:51I'm going to get on that.
33:52You get on that. So I've got to ask you, Gareth.
33:54One of the things you did is you won Celebrity S.A.A.
33:59Yes. Who dares wins?
34:00I did.
34:01I mean, that looked terrifying.
34:04It was the best and the worst experience of my life.
34:07It really is...
34:09fully immersive.
34:10Yeah.
34:11You know, you expect, you know, to go there...
34:14...and it'd be hard.
34:15But they really put you through your paces.
34:18They stretch you.
34:19In every way possible.
34:20Physically.
34:21Really?
34:22So emotionally.
34:23So what you see on screen...
34:24...it's the same as soon as they stop filming.
34:26They carry on.
34:27Yes.
34:28Yeah.
34:29It's...
34:29It's exactly like the selection process.
34:31So it must be, I suppose, the positives.
34:33Because you're all in the same boat...
34:34...does it really make you bond together?
34:35Yeah.
34:36Yeah.
34:37Yeah.
34:38You're sort of all, you know, in it together.
34:39And, you know, there's a mix of people in there.
34:41Yeah.
34:42There were politicians in there.
34:43Sports.
34:44Sports.
34:45People.
34:46Pop stars.
34:47You know, and for the first five minutes...
34:49...everyone, you know, sort of...
34:51...cares who's there.
34:52But then, after that, nobody cares.
34:54Because you're just all looking out for each other.
34:56I was going to say, though, but there must be an element of competition.
34:59Because it is a competition and sometimes you're pitted against each other.
35:01Sure.
35:02So how did that ever make you feel when all of a sudden...
35:04...you have to then go head to head?
35:05Yeah.
35:06Physically?
35:07Yeah.
35:08It was tough.
35:09But, you know, because I lost Pop Idol, I was making sure I was winning...
35:14...in this one.
35:15But, yeah, you all have to kind of buckle together and, you know, actually help...
35:19...each other out.
35:20Yeah.
35:21In the real selection process, when you're part of an army...
35:23Because...
35:24Do you think it was more of a mental...
35:25...because the physical strength, obviously, is important...
35:27...but do you think, actually, it's more about your...
35:29...mental strength in those situations?
35:31Yeah, massively.
35:32You know, and they really know how to...
35:34...and get into your head.
35:35You know, that final stage when you're in talk...
35:39...and I think we're in there for about 15 hours having to hold...
35:43...kind of...
35:44...rest positions and listening to sounds you never want to hear again.
35:47Oh, my goodness.
35:48You know, but I had to...
35:49...tap into my hardship as a kid, you know, kind of growing up.
35:54...with a speech impediment.
35:55And I think that's what got me through.
35:58Time's gone on.
35:59It was a really, really incredible experience.
36:02And I'm actually waiting for them to ask me...
36:04...but for the all-stars.
36:05Wow.
36:06I'd love to see that.
36:07I thought the sausage making was tough.
36:09That sounds horrendous.
36:10He can do everything now.
36:11One man show there.
36:12Right.
36:13So, this is the end.
36:14...results.
36:15Nice.
36:16It's still holding nicely.
36:17This is my bitter sorbet float.
36:18Way!
36:19Yeah!
36:20Yeah!
36:21Yeah!
36:22Yeah!
36:23Yeah!
36:24Wow.
36:25There you go.
36:26Wow.
36:27There you go.
36:28Wow.
36:29There you go.
36:29They look pretty as a picture, don't they?
36:30What?
36:31Bitter sorbet float.
36:32Mmm!
36:33Is there something abroad?
36:34The Bradford boy's gonna surf at a dinner party?
36:36Absolutely.
36:37Look at this.
36:38This'll get you singing.
36:39Hang on.
36:40Ooh!
36:41Ooh!
36:42There's a kick to that!
36:43It's nice!
36:44Oh my lord.
36:45That is...
36:44Good.
36:45After a drink, my stomach gets better.
36:46So...
36:47Go!
36:48Drink away!
36:50Don't go anywhere.
36:51We've got one more dish coming up.
36:53And we'll be right here...
36:54to stay with us.
36:55Yes, that's so good.
36:56We just need bigger glasses, I think.
36:59Go!
37:00Go!
37:01Go!
37:02Go!
37:03Go!
37:04Go!
37:07Go!
37:08Go!
37:09Go!
37:10Go!
37:12Go!
37:13Go!
37:14Go!
37:15Welcome back!
37:16It's been an absolutely wonderful show so far with our brilliant guest, Gareth...
37:19Yes!
37:20So good to have you, Gareth.
37:21It has been a packed morning.
37:24From a lush, velvety croissant Benedict...
37:26Yeah, I like the little spice...
37:29coming through in the modern days.
37:31To animal adventures in Florida.
37:33I mean, you're...
37:34standing in Manatee County on the Manatee River, a street away from Manatee Avenue.
37:39So yeah, those Manatees are a pretty big deal in this area.
37:41Building bangers in the studio...
37:43And woodwork...
37:44Good luck with Max.
37:45The best way to get a nice straight line is use a straight saw.
37:49And of course, a very floaty cocktail.
37:55Now it's time for the last dish of the morning.
37:57And I don't know about you, all that sausage making has made...
37:59You're going to be really hungry.
38:00Well, I've got a lovely hearty one up my sleeves.
38:02We are going to do a sausage and mash with...
38:04onion gravy, Jimmy.
38:05Who doesn't love sausage and mash?
38:06I love it.
38:07I love it.
38:08It's an institution.
38:09It is an institution.
38:10And better still, because we're using the sausages that Gareth made.
38:13Oh, yes.
38:14In their hands.
38:15I enjoyed it.
38:16They're special, aren't they?
38:17So I'll put the sausage on and I'll...
38:19I'll get on with the gravy first.
38:20You're going to do an onion gravy.
38:21Delicious.
38:22And you are on the mash?
38:23I'm going to do a mash.
38:24I've got a cream infusing with some butter, garlic, and I've got some thyme in there.
38:29Doesn't get any better.
38:30Doesn't.
38:31So Gareth, what is your go-to comfort food?
38:33If you've been...
38:34If you've been out, you're on touring or gigging, what do you come home to and just go,
38:38Oh, this is the best.
38:39I mean, I'm actually very, very, very healthy usually.
38:43So it's...
38:44It's always sort of lots of meat or kind of veg.
38:48Yeah.
38:49Yeah.
38:50And then, you know, it's finding ways to make that a little bit different.
38:54Have you always been this healthy?
38:55You always have changed with your journey and your life?
38:57Yeah, but it's...
38:58You know, it's...
38:59It's very hard being on the road all the time.
39:01You know, it's...
39:02It's...
39:03And it's hard to be disciplined on the road.
39:04Yes.
39:05You know, if you're in a car and you're sort of on a motorway...
39:09Yeah.
39:10It's...
39:11It's much easier just to stop at services, you know, and grab something really rough.
39:14It's rubbish, yeah.
39:15Do you know, so many people have said that we've had on the show that have said about
39:18touring, gigging...
39:19whatever, the service station is the killer.
39:21Yeah.
39:22Because it's convenient, you pick up a pasty, a pack of...
39:24a crisp or whatever it is.
39:25No nutrition though, hey?
39:26No, it's difficult.
39:27Yeah, you...
39:28You have to...
39:29sort of plan ahead.
39:30Yeah.
39:31You know, make some eggs, you know, put them in a box and take them with...
39:34You love your eggs.
39:35I do love eggs.
39:36Why don't you go and tour with a load of chickens?
39:38That'd be so much...
39:39Exactly.
39:40Now, look at this.
39:41Look at these sausages.
39:44Hand-tied sausages, so...
39:45Beautiful.
39:46If you are lucky enough to still have a high street...
39:49butcher that makes their own sausages, get down there and buy them because this...
39:54is what keeps them in business.
39:55If not, get Gareth Gates around.
39:57Exactly.
39:58I'll make a sausage.
39:59Sing you a banger and make you a banger.
40:02Nice big fat job.
40:03Look at this.
40:04So, also musical theatre, that's been a massive part of your journey, hasn't it, Gareth?
40:07It's your time, I mean, I...
40:09The first thing I ever did, my first school, were actually putting on a production of Joseph.
40:13Mm-hmm.
40:14And his amazing technical dream cut.
40:16You know, and I was a very shy boy, wasn't...
40:19Um, it would speak all that much.
40:21And, um, that was the first thing I ever did.
40:23I went...
40:24Along to the auditions.
40:25Mm-hmm.
40:26Um, I sang a song for the music teacher.
40:29And, yeah, and I got the role of Joseph.
40:31And then 15 years later, I had a meeting...
40:34with Angelo Webber.
40:35Oh, wow.
40:36I was in his office in the exact same situation, asked to...
40:39to sing a song.
40:40And, uh, he actually gave me the role of Joseph.
40:42And that then started...
40:44I started my musical theatre career.
40:46I've done big, big shows, like Les Miserables.
40:49I've done...
40:50That is massive.
40:51Yeah, Legally Blonde, Footloose.
40:54I even did SpongeBob the Musical last year.
40:56Did you?
40:57How is that?
40:58It was...
40:59It was fun.
41:00It was...
41:01It was really crazy.
41:02I...
41:03I had to learn how to tap dance.
41:04Okay.
41:04Get your time steps in.
41:05Yeah, and it was...
41:06It was great.
41:07I guess all the different things you...
41:09do, they're different facets to this voice that you have, right?
41:12Sure thing.
41:13So you can turn your...
41:14talent into different forms.
41:15Which is your favourite?
41:16Singing on stage, in a studio...
41:19Yeah.
41:20Musical theatre.
41:21I enjoy theatre these days.
41:22I think it's because it's...
41:23It's all...
41:24You get that instant sort of gratification of the audience.
41:28Yeah.
41:29You get that instant sort of gratification of the audience.
41:29Also, you know, acting is a big release for me because...
41:33Mm-hmm.
41:34You know, when...
41:34When I'm...
41:35When I'm in a theatre show, when I'm playing a different character, I'm not me, I'm...
41:39I'm whatever role I'm playing.
41:40Yes.
41:41I...
41:42I adopt a different persona.
41:43You know, and I've found that really...
41:44liberating over the years.
41:45Mm-hmm.
41:46You know, because when I'm being asked questions about me...
41:49You know, that's when I often struggle with my speech.
41:52When I'm speaking in a different accent...
41:54I'm walking in a different way, breathing in a different way.
41:56I'm...
41:57I'm actually playing somebody else.
41:58You can play a camera...
41:59You can play a character.
42:00It's almost like a shield.
42:01Yes, exactly.
42:02It's a mask.
42:03Mm-hmm.
42:04And, you know...
42:04I...
42:05I...
42:06I find that really helps.
42:07God, that's fascinating, isn't it?
42:08Yeah.
42:09So just...
42:09I'll show you what I've done here.
42:10So I've put...
42:11The onions have gone in.
42:12I've put a bit of flour there.
42:14A bit of masala wine.
42:15And then some stock.
42:17And just let that thicken up.
42:18Lovely.
42:19The onion gravy.
42:20Those sausages smell incredible.
42:21Mmm.
42:22How's your mash coming on?
42:23So I'm doing something unusual.
42:24I don't know if you noticed.
42:25So rather than mash it, I'm using a whisk on a very low...
42:29It needs to be low.
42:30Otherwise, you're going to activate too much of the sticky starch.
42:34inside the potato and make it quite unpalatable.
42:36Sure.
42:37But this aerates the mashed potato and makes...
42:39it really light and fluffy.
42:40And it's just a nice different way to do it.
42:41Nice.
42:42And then, you know, it's got that lovely cream.
42:44That's got infused garlic and rosemary in it.
42:47So it's going to taste sublime.
42:49So I've just browned off those sausages.
42:51I'm going to put them in the oven for about 15 minutes.
42:54And I'm just going to deglaze that pan a little bit with a little bit of this.
42:59So what are you looking forward to most on your tour?
43:02Um...
43:03Cheers!
43:04I'm just...
43:05I think A performing all those big, big hits.
43:09You know, from all those big boy bands.
43:12You know, it's a...
43:13It's a...
43:14Unusual take.
43:15But what I'm trying to create with this show...
43:17It's like the singing version...
43:19of Magic Mics.
43:20It's like...
43:21It's very sort of classy and lovely, but it's like...
43:24The singing version of that.
43:25That is exactly what is needed.
43:26Because you think of the audience in that crowd...
43:28Well...
43:29I'm absolutely...
43:29I'm an absolute target audience.
43:30We've grown up in, you know, the 90s, the noughties.
43:32That's right.
43:33We want the music.
43:34We want the buffness.
43:34That's right.
43:35We want it all.
43:36And it is entertainment, isn't it?
43:37It's pure entertainment.
43:38It's fun.
43:39Yeah, and...
43:40Let your hair down...
43:41Well, not only your hair, but...
43:43Let it all...
43:44Let it all down.
43:45Let it all down.
43:46No, they've got really tight pants.
43:47Have they?
43:48Gareth Gates, what's happened to you?
43:49Of course it is.
43:50And where's the most exciting place that you've traveled to?
43:54On tour.
43:55Because obviously you've been everywhere, really.
43:56I'd say here today.
43:57Oh!
43:59You...
44:00He wants an extra sausage.
44:01That's what he wants.
44:02Gareth wants an extra sausage.
44:04He can't wait to get out of here.
44:06He's like, this is a madhouse.
44:08Right.
44:09How is it all coming?
44:10It smells so good.
44:11So good.
44:12Mmm.
44:13Okay, I'm gonna give a...
44:14Mmm.
44:15So, I think we're gonna...
44:17Look at those brown beauty...
44:19Oh!
44:20Wow, they look great.
44:21There we go, Shiv.
44:22Oh, I'm all over this.
44:24I think we're gonna name this Gareth Gates Hearty Sausage...
44:29Look at that.
44:30Oh!
44:31Oh!
44:32Oh!
44:33Oh!
44:34Yes!
44:35Yes!
44:36Yes!
44:37Yes!
44:38Yes!
44:39There we go.
44:40Ah!
44:41Mmm.
44:42Wow, look at...
44:43Ah!
44:44Mmm.
44:45Wow, look at...
44:44Look at this.
44:45I know.
44:46Nice banger.
44:47I'm gonna give you two.
44:48Oh, really?
44:49Wow.
44:50Let's put that...
44:51I'm gonna get...
44:49You don't have to sink this up below.
44:50You've got a nice...
44:51Where's my little mash scooper?
44:52We've got a...
44:53Oh, come on!
44:54Wow.
44:55Oh, you're gonna have to help me in there.
44:56Should we hold it?
44:57Yeah.
44:58This is proper thick mash.
44:59It is now, isn't it?
45:00So this is, for me, ultimate comfort food.
45:04You get home from the farm, it's cold, it's been raining, you're miserable.
45:09One mouthful of this.
45:10A little bit of sausage on there.
45:12A hot meal is the way forward.
45:13Do you want extra gravy?
45:14Oh, yes, please.
45:15Plenty of gravy for me.
45:16Good.
45:17Oh.
45:18Look at that.
45:19There you go.
45:19Thank you so much.
45:20You get into that.
45:21All right, Jimmy, I want to try this sausage.
45:22Shall we just go in?
45:23Yeah, go on.
45:24I'll tell you what, Gareth, you've had so many achievements in your life, but...
45:30Making this sausage has got to be up there, hasn't it?
45:32Oh, massively.
45:33I mean, it's a banger.
45:34And...
45:34What's also a great achievement, I haven't spilled anything down my wife.
45:36Yes!
45:37Oh!
45:38That is a miracle.
45:39Not an achievement.
45:40Absolutely delicious.
45:42I've got to say, that is a...
45:44A banging way to finish the show.
45:45Isn't it?
45:46It's been an absolutely fabulous, jam-packed show.
45:48But before we go, we've...
45:49I've got to say a massive thank you to Gareth Gates, everyone!
45:52Thank you for having me.
45:54Thanks.
45:55Lovely.
45:56See you all next week.
45:57Yes.
45:58Right, come on.
45:59Finish this mashup.
45:59Finish this mashup.
46:04Bye.
46:05Bye.
46:06Bye.
46:07Bye.
46:08Bye.
46:09Bye.
46:14Bye.
46:15Bye.
46:19Bye.
46:20Bye.
46:24Bye.
46:25Bye.
46:29Bye.
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