- 55 minutes ago
Category
📺
TVTranscript
00:01Oh, come on, Jimmy. You need to smarten yourself up a bit.
00:04I am smart.
00:05I'm not perfectly dressed for my environment.
00:06You're smart-ish.
00:07Do you know we have an ope coming in today?
00:08What?
00:09An ope?
00:10You mean an ope?
00:10It's an ope.
00:11It's an ope.
00:12Come on, get on with the show.
00:15Welcome to the show that weekends were made for.
00:18I'm feeling like I'm on holiday.
00:19We've got food.
00:20Oh, I love that.
00:21We've got countryside.
00:22Hey, look at that.
00:23We've got crafts.
00:25I'm happy with that.
00:26And we've got lots of wildlife.
00:28Oh, here they come.
00:29So, if you...
00:30If you're looking for some weekend cooking inspiration.
00:32That's fantastic.
00:33You have inspired me.
00:34You fancy it.
00:35You fancy a bit of DIY.
00:36Or a cheeky tipple.
00:38That's not bad.
00:39That's not bad.
00:40Or if you just want to hang out with some famous friends.
00:42Forget the singing.
00:43And go on tour with your sausage.
00:45And some furry ones too.
00:46Why the long face?
00:47You're in the right place.
00:48I cannot...
00:50Don't wear it.
00:51Settle back for Jimmy and Chevy's...
00:53Farmhouse breakfast.
00:55So, if you have a son I feel about.
00:56That's kind of very cool.
00:57Yeah.
00:58So, I'm going to enjoy.
00:59I think it's so much fun.
01:00And I'm going to enjoy all of you.
01:01Um...
01:02We'll enjoy.
01:03And see you next time.
01:04It's all about Halloween.
01:05Yeah, it's real.
01:06You can be a kitchen.
01:07Yeah.
01:08I think it's real.
01:09Oh, it's real.
01:10I think it's real.
01:11Oh, it's real.
01:12I think it's an owl, right?
01:13Oh, for a good one.
01:15Oh, it's a big one.
01:16Oh, I wish.
01:17Oh, my gosh.
01:18Well, I'm just gonna enjoy it.
01:19Oh, I'm so glad I get it.
01:20I'm so glad.
01:21We've got breakfast really soon.
01:23But before that, let's see what's coming up on today's show.
01:26I'll be doing one of my favorite things, cooking out on an open flame.
01:31What a lovely sound, that sizzle of a steak in the skillet.
01:36If you're thinking of getting a bird box, we'll get all the gen.
01:39I thought this was like bird mansion.
01:41Chevy meets a floating crafter growing a unique crop in the house.
01:46This is the heart of the city.
01:48I just need a coffee now and I'm done.
01:51And Andy Clark is here with a guide to putting some sparkle in your life.
01:56But first breakfast, I've got a spin on the classic beans on toast.
02:00There's not a slice of bread.
02:01I'm going to do sweet potatoes.
02:03Oh, I like it.
02:04So this is quite a new thing if you're into wellness.
02:05Yes.
02:06Katie is.
02:07Yeah.
02:08Instead of doing bread, which sometimes you don't want to start your day that way.
02:09You want some proper fiber.
02:11You want some antioxidants.
02:12Yeah.
02:13Sweet potato.
02:14So all you do is slice that thinly and pop it into the oven.
02:16Okay.
02:17About 200 degrees.
02:18Yeah.
02:19And then you get it to look like that.
02:20And if you do a couple of.
02:21Potatoes.
02:22Keep it in your fridge.
02:23You can pop it in your toaster to heat up.
02:24Oh, I like that idea.
02:25So really simple.
02:26And I'm going to make a really quick baked bean.
02:27So you can buy it.
02:28But actually making your own baked beans is brilliant because you don't.
02:31need to add sugar because a lot of the time in those teams, you get a ton of sugar.
02:35So this is really easy.
02:36We've got spring onions, garlic, chili, a little bit of spice.
02:39You like some spice?
02:40Yeah, I like spice.
02:41Yeah.
02:42But I also like sugar.
02:43I know I shouldn't, right?
02:44Yeah.
02:45But you don't need it in your baked beans.
02:46That's true.
02:47But we've got some ketchup.
02:48Now this is the star ingredient here because I find with ketchup it balances it.
02:51You've got acidity.
02:52You've got sweetness.
02:53You've got everything you need.
02:54So it's a little bit of a hack.
02:55So it's a little bit of a hack.
02:56Isn't it?
02:57It's a complete hack.
02:58Can I borrow one of these knives?
02:59So Katie, tell me.
03:00Breakfast time for you.
03:01I mean.
03:01Have you got time for breakfast?
03:02Because you're doing your breakfast show.
03:03Yeah.
03:04Are you up early?
03:05Yeah.
03:06So I'm early.
03:06I mean this is practically a lay-in today for me.
03:09We only want to treat you Katie.
03:11But I do think it's the best time of the day, you know.
03:14Yeah.
03:15I get up before the rest of the house.
03:16We've got two girls and a puppy now.
03:19So it's a noisy house.
03:21Yes.
03:22Perfect.
03:23Yeah.
03:24Especially if I want to do things like exercise before work.
03:25I know I've got to sort of.
03:26create that extra hour in the day for myself.
03:28Yeah.
03:29And it's sort of a time.
03:30Not meditation but it allows.
03:31to sort of collect your thoughts doesn't it?
03:32I think it does because it's silent.
03:34I'm a big coffee drinker.
03:36Yeah.
03:37So I kind of wake up excited.
03:38I mean I'm not very good.
03:39I know you're supposed to hydrate before you caffeinate.
03:41But I always go straight to the coffee before the water.
03:43And what do you cook with your coffee?
03:44Do you eat with your coffee or just straight?
03:46So yeah.
03:47Once I've had my coffee and I start to get hungry.
03:49Then I start banging around on purpose.
03:51to wake Richie up.
03:52And he comes down and cooks.
03:54So usually I have eggs.
03:56Yeah.
03:57It just depends.
03:58I mean there's a big difference in our house to the school days and the weekend days.
04:01And my eldest just started senior school this September.
04:04Okay.
04:05So we're trying to get.
04:06Get them to be a bit more responsible.
04:07Do all their own thing.
04:09Yeah.
04:10That pushed them towards the.
04:11Put all your clothes.
04:12Hang them all up.
04:13Get your books ready.
04:14Yeah.
04:15And they never do.
04:16Yeah.
04:16Sometimes works but then you get that thing where you're all on the driveway and it's
04:19like I haven't got my flask.
04:20I haven't got my snack.
04:21Yeah.
04:21It's always when you're just halfway up the road.
04:23They tell you they forget all this stuff.
04:25Yeah.
04:26So tell us about the breakfast.
04:26Show as well.
04:27It's quite eclectic.
04:28There's all sorts of things going on.
04:29Yeah.
04:30So we opened up the doors.
04:31To our gorgeous weekend escape.
04:33Yeah.
04:34It's this huge retreat and we.
04:36River Thames and our back garden.
04:37Stunning.
04:38I mean actually we are rivaling each other with the.
04:41scenery here.
04:42Yes.
04:43Yeah.
04:44Mine was a bit more sort of city vibes I suppose having having the Thames.
04:46We had a yoga room.
04:47We had an Easter menagerie of like goats chicks.
04:51Habits gerbils.
04:52I saw you doing yoga with goats.
04:54Did I imagine that.
04:55Did you catch that episode.
04:56Katie's there with a goat on top of.
04:58Surprisingly heavy.
04:59I don't know.
05:00It's a thing though isn't it.
05:01Have you ever bench pressed a goat?
05:02Yeah.
05:03No.
05:04But it is a thing.
05:06And of course you've got the lovely Michael Douglas haven't you.
05:08Yeah.
05:09So he's our resident hairdresser.
05:10Yes.
05:11And what we do is I have a kind of guest of honor every single week.
05:14And it will be somebody that's faced some kind of.
05:16adversity.
05:17Yeah.
05:18And they've overcome it you know.
05:19And it's not about a happy ever after.
05:21Yeah.
05:21I think sometimes it's really tough.
05:22But they've gone out there to help other people to try and turn it into something positive.
05:26And we take them upstairs to the makeover room.
05:28They get hair.
05:29Makeup.
05:30Wow.
05:31Outfit.
05:31Then we've got Aldazilli in the kitchen.
05:32Oh brilliant.
05:33Cooking, making cocktails.
05:34Cocktails.
05:35Yeah.
05:36And then they.
05:36Come down and they have a bit of a party with us.
05:38Oh it's the ultimate treat then isn't it?
05:39No one wants to leave.
05:40And.
05:41How do you choose those people?
05:42Are they nominated?
05:43Do you go and find them?
05:44They'll contact me on Instagram.
05:46They'll message the show.
05:47Yeah.
05:48And sometimes I'll just be out shopping.
05:49I'll be in the supermarket or I'll be.
05:51in a restaurant.
05:52And people would just come up to me.
05:53I mean I feel like my role in society I feel a bit like.
05:56Like a hairdresser.
05:57Like you know people go to the hairdressers.
05:58And they tell their hairdresser that they're having an affair.
06:00Yeah.
06:01Or.
06:01Or they're going to leave their job.
06:02Like people will come up and share their sort of deepest darkest secrets.
06:05That's so interesting.
06:06Yeah.
06:07Because my mum was a hairdresser.
06:08And hairdressing was quite big in my family.
06:09When I was a little kid I remember.
06:11going to the hairdressing shop.
06:12And it's a.
06:13It's a strange sort of.
06:14Social area.
06:15Because people.
06:16Unpack all their problems.
06:17To the hairdresser.
06:18They do.
06:19And they've got to be.
06:20You know.
06:21therapists.
06:22Social worker.
06:23It seems to work because they're touching you.
06:24Yeah.
06:25And I think for a lot of women.
06:26I mean.
06:26I know for myself.
06:27Like.
06:28Your hair becomes your crown.
06:29Yeah.
06:30It becomes your way.
06:31You express your.
06:31It's your.
06:32You know.
06:33When we look at someone.
06:34We look at their face.
06:35We look at their hair.
06:36I mean.
06:37That's why I've always been.
06:36Like for me.
06:37When I talk about beauty.
06:38And skin care.
06:39It's.
06:40It's not vanity.
06:41It's.
06:41It's about having.
06:42Sort of control over your identity.
06:44Yeah.
06:45I've just seen you put that in the.
06:46Toasted.
06:47Yes.
06:48This is my one task for you to do.
06:49But.
06:50I'm too busy chatting.
06:51So what we've done here.
06:52I'd be so scared.
06:53That potato would break off.
06:54And then it would go smoky.
06:55And I'd set off the smoke alarm.
06:56That is one of her hacks.
06:57It could happen.
06:58But.
06:59If you do the.
07:00Heating and the cooking in the oven.
07:01First.
07:02And store them in the fridge.
07:03Or even the freezer.
07:04You pop it in.
07:05It needs a few seconds.
07:06You have to keep it.
07:06And then.
07:07And then.
07:08And then.
07:09And then.
07:10And then.
07:11And then.
07:12You cook it for.
07:13And that's it really.
07:11And.
07:12Once that pops out.
07:13It'll be slightly crispy.
07:14But it's a perfect vessel.
07:15For these lovely beans.
07:16But it allows you to produce it.
07:17In batches.
07:18Keep it in the fridge.
07:19For a couple of days.
07:20And then.
07:21Put it in the toaster.
07:22Heat them up.
07:23Come out a little bit crispy.
07:24Absolutely.
07:25You can put egg on it.
07:26Yeah.
07:27And fried egg.
07:28Because I know.
07:26You like to carry an egg with you.
07:27Have you got one in your bag?
07:28What do you mean?
07:29For good luck?
07:30I had an egg in.
07:31My handbag coming up there.
07:32But I've already eaten it.
07:33Did you eat it?
07:34Oh shucks.
07:35So on Sunday night.
07:36I've got some oil.
07:37Like 12 eggs.
07:38Yeah.
07:39In the shell.
07:40Keep them in the fridge.
07:41And then every day.
07:42I just throw it in my handbag.
07:41Even if I'm going on like the red carpet.
07:42With a clutch bag.
07:43Yeah.
07:44I just press an egg in there.
07:45Doesn't it smell?
07:46No.
07:47It's not too bad.
07:48No.
07:49And sometimes I just get caught out a little bit.
07:50I love it.
07:51A little bit hungry.
07:51Dizzy.
07:52Go to work.
07:53Go to work.
07:54Go to work.
07:55The loose women are going, oh Katie's arrived.
07:56Or you just.
07:56The camera pans across like.
07:57Back in the egg.
07:58So it's a good little protein here.
08:00And also.
08:01Tell me about.
08:02We're going to sort of your breakfast show.
08:03Which is lovely.
08:04Light-hearted.
08:05And then you.
08:06You've made some amazing documentaries.
08:07Tell us about the prison documentary.
08:09Yeah.
08:10I mean like you said.
08:11It's.
08:11It's at the other end of the spectrum.
08:12Yeah.
08:13From sort of goat yoga and Aldaziri.
08:14Yeah.
08:15Um.
08:16Um.
08:16It actually came about with.
08:17Um.
08:18Some charity work I was doing.
08:19I started to volunteer in the UK.
08:21In women's prisons.
08:22Yeah.
08:23Um.
08:24And actually.
08:25Uh.
08:26You know.
08:27Not many people get to spend.
08:26Some time in prison.
08:27Hopefully.
08:28Yes.
08:29Um.
08:30And then.
08:31As you guys will know.
08:32You know.
08:33You go.
08:31And talk to people in the TV world.
08:32And they say.
08:33What are you up to?
08:34And I think I'd come from a prison that day.
08:36And then gone.
08:37For a production meeting.
08:38And I just mentioned it.
08:39And we started to talk about how.
08:41Differently.
08:42Um.
08:43We treat women.
08:44When they.
08:45Turn violent.
08:46And why.
08:46Do women turn violent.
08:47Um.
08:48And it took me out to America.
08:49For.
08:50Um.
08:51A preview.
08:51A series.
08:52Called Jailhouse Mums.
08:53But this year.
08:54I went back.
08:55And I actually went to a new state.
08:56I went to Louisiana.
08:57And I went to a maximum security prison.
08:59Where it wasn't just about.
09:00Uh.
09:01Maternity.
09:01And children.
09:02It was about when.
09:03Women commit murder.
09:04And quite violent crime.
09:05Uh.
09:06Uh.
09:07Uh.
09:08Uh.
09:09Uh.
09:10Uh.
09:11Uh.
09:12Uh.
09:13Uh.
09:14Uh.
09:15Uh.
09:16Uh.
09:17Uh.
09:18Uh.
09:19Uh.
09:20Uh.
09:21Uh.
09:22Uh.
09:24Uh.
09:25Uh.
09:26Uh.
09:27Uh.
09:28Uh.
09:29Uh.
09:30Uh.
09:32Uh.
09:33Uh.
09:34Right.
09:35Uh.
09:36But.
09:37uh.
09:38Uh.
09:51Uh.
09:53Uh.
09:56Uh.
09:57Sweet potatoes and beans as Katie's spilling the beans
10:02On toasting is a bit of an institution and so the traditionalist might think oh, I don't know but actually if you're trying
10:07To cut out bread yeah, this is a great way and no sugar the keys in the
10:12Prep isn't it?
10:13Yeah
10:14Simple though, cannellini or haricot, any white bean
10:17Mmm, well it's not lacking in taste and flavour no
10:21It's really good
10:22I love the little kick
10:24Little bit of chilli, dried chilli in that, do you like that Jimmy?
10:27It's really good
10:28Well, with breakfast served I think it's time for a little break
10:31Yes, don't go
10:32Anywhere because when we come back I'm challenging my inner caveman and cooking in the woods
10:37So we'll be back in a minute
10:38This is great shit
10:39Mmm
10:40Mmm
10:42Mmm
10:43Mmm
10:44Mmm
10:45Mmm
10:46Mmm
10:47Mmm
10:50Mmm
10:51Mmm
10:52Mmm
10:57Welcome back.
10:59We've got the inspirational Katie Piper with us.
11:02Katie's already tried Chivvy's take on a breakfast.
11:07I'll be visiting a unique floating garden.
11:11And the...
11:12There'll be Bubblicious Beverages with Andy Clark.
11:14But before all of that, Jimmy's feeling the cool of the...
11:17The Wild Outdoors.
11:18Oh, yes.
11:18Not what you think.
11:26Bye.
11:28Bye.
11:28Bye.
11:29Bye.
11:29Bye.
11:30the woods and cook himself a steak sandwich over an open fire.
11:35One of the best bits is making the barbecue first, and I do that.
11:40With these logs, all right, pile of logs there.
11:45Now, you can buy something called a Norwegian fire log, which...
11:50is basically a round log with strips cut into it with a chainsaw.
11:55You put fire lighters in the middle, you light it and it slowly burns down.
11:58I've got a sort of a cheap version of it.
12:00So I've got these split logs here, place them in a circle.
12:05I've got a bit of wire, and the idea is...
12:10is you put fire lighters in the middle, and as it starts to burn down...
12:15it's got a fantastic amount of heat, and you can put your pan on top.
12:20And of course, once you've finished, put the fire out, and you're just left with...
12:25a few logs that can slowly rot away, become part of the woodland.
12:30But of course, never leave a fire unattended if you have had a barbecue outside.
12:35Make sure everything is absolutely put out before you leave.
12:40Let's cluster these together.
12:43Let's wind that.
12:45There we go.
12:47Let's wind that round like that.
12:50Tighten that up.
12:53There we go.
12:55Right.
12:56Let's just plug it here for a sec.
12:59Ow.
13:00Before I put it down.
13:01Got the spade here.
13:02I'm just going to get some of this dry material.
13:05out the way.
13:06I'm just going to get some of the material out the way.
13:10Just place that up here.
13:11Like that.
13:12Do the same.
13:15And the reason for that is because I don't want all the leaf litter catching fire.
13:20Now.
13:21With this in here.
13:23With this in here.
13:25We've got a little gap.
13:26Got these eco fire lighters.
13:30Just going to pop them in the bottom.
13:32Like the fire.
13:35Just like.
13:40It looks pretty funny.
13:42Let's look at the heat lower.
13:45And then with that vegetable bastard.
13:49Let the tree.
13:54Please place them in here.
13:55Didn't bring any cutlery, did I?
14:00So let's have a little
14:05I'll make a little pointy down
14:10So what I'm trying to do
14:15is create a little fork
14:17so I can stab the meat
14:20and turn it over
14:22So what I need now is a little bit of wood
14:25Just a wedge down there
14:30You don't want to do it too far
14:31so it splits
14:32You want it just wide enough
14:35to open up your little fork
14:40Stab the steak
14:40and turn it over
14:42Now
14:43Pop that on
14:45It's heating up lovely
14:50Right
14:51Oh, fire's going well
14:53Let's just pop my
14:55steak down there
14:56Let it get a bit of the smoke of the fire
15:00You can hear
15:01the rain
15:03starting to pitter
15:05patter down
15:05And I love being in the woodland
15:07when that's happening
15:09because you've got your own
15:10natural umbrella
15:10right by the trunk of a tree
15:12and so I'm protected by
15:15all these leaves
15:15It's got a little bit of rain
15:16That's fine
15:17Nice bit of bread
15:20There we go
15:22Leave that to one side now
15:25I'm going to get my steak
15:30Put some salt on there.
15:35A little bit of pepper.
15:40A little bit of butter.
15:45On with a steak.
15:50A little bit more a little bit.
15:55What a lovely sound, that sizzle of a steak in the skillet.
16:00Smells amazing here in the woodland and just watching that smoke.
16:05Don't drift off through the trees.
16:10How to cook this design.
16:12Reveal the dessous fairest the food.
16:14And the dish is very warm.
16:18I'm gonna use the first cook for a minute to cook.
16:21Okay, let's cook it.
16:24a little bit clean.
16:26I'm gonna use the cook for a month.
16:28Another cook for my rice.
16:29I'll cook the food for a minute.
16:31I'll just cook it a little bit.
16:33I'll just say it a little.
16:35That's a little bit easier to cook.
16:37I'll just cook it .
16:39Whoa! Now I'm just going to take the skillet off.
16:44Stop it burning.
16:47Here we go.
16:49Here comes the rain. Right.
16:52Ready for a bit of fast car.
16:54Oh, that is just how I like it.
16:59Look at that.
17:05What's not to love?
17:07The rain is coming down.
17:09The steak is going in.
17:14Woohoo!
17:16This is what it's all about.
17:17Being out.
17:19In the open.
17:20I know what you're thinking.
17:21What's he sitting outside for?
17:23It's thundering.
17:24I've got just the right food.
17:28Let's put that over there.
17:29And only I'm going to sit.
17:34Under the shade of a tree.
17:38And eat my sandwich.
17:39Mmm.
17:44That is so good.
17:50Oh, that looks so delicious, Jimmy.
17:52It was.
17:53It was, it was the ju-
17:54Juiciest steak.
17:55So where is it?
17:56All in my belly.
17:57I'm so sorry.
17:58But moving swiftly.
17:59On and keeping with the outdoor theme.
18:01We're joined by Katie Fairhurst from the RSPB.
18:03Who's.
18:04Going to tell us.
18:05About little things we can do.
18:06To help our feather friends.
18:07Absolutely.
18:08Well.
18:09So I've got some, some boxes here for different species.
18:12Basically a lot of our birds.
18:14Are in decline.
18:15So everything that we can do for them.
18:16It's really important.
18:17So this is a swift nest box.
18:19Okay.
18:20So the swifts, you, you, you see them flying around the barns and houses.
18:24They're a very fast, agile bird.
18:26They're incredible.
18:27They can reach up to 70 miles an hour.
18:2870 miles an hour.
18:29Wow.
18:29That's super fast.
18:30And they, they fly with incredible sort of, um, scimitar shape.
18:34Yeah.
18:34A lot of wings.
18:35A lot of sort of sweeping.
18:36Okay.
18:37They're almost like the fighter jets of the bird.
18:39Bird world aren't they?
18:40Zooming round.
18:41Okay.
18:42House Martins, Swifts and Swallows, all that.
18:44Sort of same family aren't they?
18:45And incredibly swifts do everything on the wing.
18:48So they eat on the wing.
18:49Wow.
18:50And they sleep on the wing.
18:51They mate on the wing.
18:52Do they?
18:53Everything.
18:54That is a feat, eh?
18:54Every time they, they land is, is to breed.
18:57That's a hell of a set of wings then, isn't it?
18:58It is, yeah.
18:59Yeah.
19:00But here, because when you think of nest boxes, you think of just a little circular hole.
19:04That's right.
19:05Here it's got a, quite an unusual hole here.
19:07And why is that shaped like it is?
19:09So.
19:09The nest box that you're thinking about with the little hole, that's mainly for things
19:12like blue tits and great tits.
19:13Yeah.
19:14That like that kind of.
19:15Yeah.
19:16Yeah.
19:17Yeah.
19:18Yeah.
19:19Yeah.
19:20Yeah.
19:21Yeah.
19:22Yeah.
19:23Yeah.
19:24Yeah.
19:25Yeah.
19:26Yeah.
19:27Yeah.
19:28Yeah.
19:29Yeah.
19:30Yeah.
19:31Yeah.
19:32Yeah.
19:33Yeah.
19:34Yeah.
19:35Yeah.
19:36Yeah.
19:37Yeah.
19:38Yeah.
19:39I'm like, I'm very sorry.
19:40I was out, living alone.
19:41Thingy backĄ
19:49Yeah, that's your first, that's the foot on the ladder.
19:55Full family.
19:56Yeah.
19:57And then you make your left.
19:58Yeah, hold it.
19:59It's your upholding.
20:00This is your upholding.
20:01So I can't戀 again.
20:02Be very ungodded.
20:03This is just your fox's cackler big.
20:04Wait, I can't show you a kilogram.
20:05for them to to find somewhere where do you put this then do you attach it to your house that's it
20:08so this goes just
20:10underneath the eaves of the house so ideally about five meters up
20:15or more and because they need to sort of launch from high up and obviously and then you need to be able to just
20:20sweep back in my goodness right so that's just swift and they really need that because they've declined in numbers
20:25absolutely by about 60 percent in the last six percent drop in swift numbers so
20:30it's really important that we put this up even in the city will this work absolutely in the city i mean so
20:35so obviously anywhere where there's a building so cities should be absolutely brilliant is that swift
20:39what we've got next
20:40so um this is a house martin uh nest so house martins actually make their
20:45tests by picking up little bits of mud and sticking them together again with
20:50saliva yeah and they make these amazing sort of cup-shaped things um but um
20:55you know as long distance migrants just like the swift they're coming all the way from africa
20:59obviously when
21:00they arrive it takes them two or three or even four days to make a nest like this so having an
21:05nest already made that they can sort of move straight into you know it's a great boon
21:10your house you can move straight in absolutely absolutely absolutely how do they know though how do they know to go to that
21:15it just looks the right thing i suppose they'll look at that and think oh that looks like a small hole or um you know
21:20where my chicks aren't going to fall out so you're just i mean that if you're flying past that you'd go
21:24there you are
21:25it looks cozy do you have birds in your garden katie i do have a lot of wildlife in my garden
21:39you
21:30but i haven't really become a landlord as such like this you know and i'm thinking that
21:35perhaps i should because it would be an amazing thing to observe wouldn't it i'm wondering what's the best
21:51you
21:40what's the best time of year to put one up so um you can put them up at any time of year obviously
21:52you
21:45you you won't get them moving in until the next spring so boxes like these um can actually
21:57you
21:50be used by wildlife throughout the winter because you'll actually get things like wrens actually roost in
21:54here
21:55yeah on cold nights but um these two being used for by migrants these are only
21:59yeah
22:00so they're the birds that migrate to us to breed it here in the summer are there any knowners if you're
22:04putting
22:05this up are there any places that you avoid animals domestic animals you may have yes
22:19you
22:10so so both of these two and you want to put them on your house as high as you can and right up
22:26and
22:28you
22:15under the eaves but only really on north facing sides because um if it's um
22:31you
22:20especially if it's south facing but both east and west can be too warm for them so the chicks
22:36you
22:25will get too hot in there so right so north facing or northeast if that if that works
22:29and having
22:30a different array of nest boxes you're going to get obviously different species coming to the garden
22:34and nesting
22:42you
22:35have our own little aviary i love it i think we should all put up more nest boxes well that's been great
22:40for us already a swifty but now i think i'm going to be a swifty of a different kind
22:42oh there we go
22:44katie thank you
22:45katie thank you so much and now it's time for a break and when we come back i'll be doing some
22:49exciting things on
22:50a floating boat yes and andy clark is here to pop the fizz
22:55a little bit of time isn't it yes always
23:15Welcome back.
23:16We've been having a good old chat and some lovely food with us.
23:20We've been having a special guest, Katie Piper, everyone.
23:21More food and drink to come, but first, Chivvy's.
23:26We've been off to look for countryside vibes in the heart of the city.
23:29This sounds interesting.
23:30It was.
23:38I've come to meet Rachel.
23:43who creates beautiful and sustainable dyes from natural ingredients, turning flowers and leaves...
23:48into vibrant colour.
23:53Hello Rachel.
23:55Hi Shivie.
23:56Welcome aboard.
23:57Thank you, look at this.
23:58Oh, houseboat, this is beautiful.
24:03Rachel, I'm so impressed...
24:08with how you've tended this garden, you've made the most of all the space on top of this boat,
24:12but you also work from here.
24:13Don't you?
24:14I create homewares and accessories.
24:18Using natural dye.
24:19So...
24:20All from your garden?
24:21A lot from my garden, I also have...
24:23I have an allotment.
24:24OK.
24:25So for natural dyeing Rachel, where do we start?
24:26Where does the process begin?
24:28So it begins with picking some flowers, so I can give you some secateurs.
24:33and then we can get going.
24:34Lovely.
24:35Just take a few flower heads from each...
24:38each of the flowers, I can tell you which ones.
24:39OK.
24:40So the coreopsis here.
24:41Coreopsis, OK.
24:42Shall I take...
24:43Do you want to go for it?
24:44Just the flower head?
24:45Yep.
24:46And these are typically the plants that would all...
24:48always be used in natural dyeing, or this is your own interpretation of it?
24:51Yeah.
24:52These are particularly good.
24:53for natural dyeing.
24:54And we can take some yarrow.
24:55So the nice...
24:56Oh, look at that.
24:57Lovely pink.
24:58That is beautiful.
24:58And so natural dyeing, obviously that's without chemicals, right?
25:01Yes.
25:02Natural dyeing is something that we've done...
25:03for thousands of years.
25:05So they've found Egyptian mummies.
25:08that are wrapped in cloth that's been dyed with indigo.
25:11Oh, gosh.
25:12How gorgeous.
25:13Part of a process that we've done forever.
25:15And then we can have a go at these.
25:17There's these lovely...
25:18little viola, this purple.
25:20Might be nice.
25:21Yeah.
25:22And we are taking a turn.
25:23back to natural processes and natural ingredients, for want of a better word, aren't we?
25:27Yeah.
25:28Yeah, yeah.
25:28What about this one?
25:29Is this going to give us anything?
25:30We can take...
25:31So this one's gone a bit shy, but we can take this...
25:33and use some of the leaves.
25:34This is a chocolate cosmos.
25:35Oh, that's a lovely name for a plant, isn't it?
25:36So it smells of chocolate.
25:37Oh, that's a lovely name for a plant, isn't it?
25:38It smells of chocolate.
25:38Oh.
25:39Give it a sniff.
25:40Oh.
25:41I just need a coffee.
25:42Oh.
25:43I just need a coffee.
25:43And I'm done.
25:44This is a lovely bowl of rainbows here.
25:46Mm-hmm.
25:47So now what?
25:48Yep.
25:48So it looks like we've got enough here.
25:50So now we get to go inside and we get onto the next.
25:53But very exciting.
25:54Music playing
25:58Music playing
26:03Music playing
26:08So what are we going to do now, Rachel?
26:12So now...
26:13We're doing a process called bundle dyeing.
26:14Okay.
26:15What's that?
26:16So we take a piece of preso...
26:18silk.
26:19Okay.
26:20And this is piece silk, which means...
26:23that the silkworms aren't killed in the process of making the silk.
26:26Okay.
26:27And why do you...
26:28How do we soak it?
26:29Because it helps the fibres absorb the dye and it helps the dye...
26:33to stay.
26:34Okay.
26:35These are the flowers that we picked a minute ago.
26:38And we just take...
26:40I mean, it's so easy and quite a lot of fun.
26:43And you just take the petals...
26:44Mm-hmm.
26:45And...
26:46Place them wherever you want.
26:47Wherever you want.
26:48So...
26:49Natural dyeing is great because...
26:51Um...
26:52It's basically...
26:53It doesn't harm...
26:54It doesn't harm the environment and it doesn't harm the people that work with it.
26:58The environment is quite an important part of...
27:00Um...
27:01The way that I work with my business and...
27:03Um...
27:04And why I like making the products that I make.
27:06And I think as consumers now we're...
27:08really wary of that.
27:09So people are more aware of what they're buying, what they're using, what they're doing
27:13and what they're...
27:13putting back into the earth.
27:14Yeah.
27:15Absolutely.
27:16Um...
27:17Okay, so...
27:18What's this?
27:19Now this is vinegar.
27:18Okay.
27:19This is gonna be a bit stinky.
27:20But the vinegar helps to draw...
27:23Pour out the colours and to bond them with the fibre.
27:25Okay.
27:26Um...
27:27So we're just gonna give it a...
27:28Light spray...
27:28Pour it.
27:29Okay.
27:30And then we just roll it all up.
27:33Nice.
27:33Nice and tight.
27:34Okay.
27:35And there's loads that you can...
27:36You can actually fold it instead of...
27:38roll it...
27:39Um...
27:40You could roll it diagonally.
27:41Okay.
27:42Depending on how you roll it you get...
27:43a slightly different pattern.
27:44Fine.
27:45Um...
27:46I like the uniqueness of scattering the flowers.
27:48And just seeing what comes out.
27:49Yeah.
27:50Okay.
27:51We have a little bit of...
27:52Um...
27:53Um...
27:54Okay.
27:55Okay.
27:56Yeah.
27:57Okay.
27:58Okay.
27:59Okay.
28:00Okay.
28:01Okay.
28:02Yeah.
28:03Okay.
28:04Okay.
28:05Okay.
28:06Okay.
28:07Okay.
28:08Okay.
28:09Okay.
28:10Okay.
28:11Okay.
28:12Okay.
28:13Okay.
28:14Okay.
28:15Okay.
28:16Okay.
28:22Okay, Rachel, this is a big reveal.
28:26The suspense is killing me.
28:27Do you want to open it?
28:28Sure.
28:29Oh, my gosh.
28:29I'm like a child on Christmas morning.
28:31Oh, I can see some beautiful colors.
28:36I have no idea what to expect.
28:40You're very...
28:41You're playing it very coolly.
28:43Oh, my days.
28:45Look at this.
28:46Wow, this is very Caribbean, very tropical.
28:49I'm all over that.
28:51Look at that.
28:53Gosh, look at those yellows.
28:54That is...
28:55Gorgeous.
28:56Wow.
28:58Normally, you might take this outside.
29:00And just give it a big waft outside and get rid of all the bits.
29:03And then what's...
29:05The best way to treat this is if you just leave it without washing it for a couple of weeks.
29:10Okay.
29:10And that just helps set the color.
29:14Yeah.
29:14And then you can...
29:15You can give it a gentle hand wash.
29:16What is that?
29:17And then you've got a new scarf.
29:18Look at that.
29:19That's beautiful.
29:20And I cannot believe all that vibrancy has come from natural dyeing.
29:24Thank you so much, Rachel.
29:25It's been a pleasure to meet you and how fabulous this has been.
29:27Yeah.
29:28No, thank you.
29:30Well, you didn't fall in then.
29:34I didn't.
29:34Do you know how amazing it was?
29:35It was, though, that life on the boat.
29:37Oh, it's a sailor's life for me.
29:38Love it.
29:39Love it.
29:39Well, now it's time...
29:40It's time to welcome our resident drinks guru, Andy Clark, everyone.
29:43Woo-hoo!
29:45Andy is going to put a bit of sparkle back in our life.
29:48What have we got, Andy?
29:49Well, I love...
29:50Fizz makes any occasion feel like a party, right?
29:53Ditto!
29:53You're up for it.
29:54So I've got some...
29:55Fizzy cocktails and there's something for everybody.
29:57So I'm going to start with something that always gets the party started.
30:00And people say to me it's their favourite way to start any occasion.
30:04And this is my lemon...
30:05And this is my lemon drop fizz.
30:06Oh!
30:06Okay.
30:07Very nice.
30:07Refreshing for breakfast.
30:09Yeah, absolutely.
30:10We've breakfast properly here, Katie.
30:12So what we're going to start off with...
30:15Is I'm going to put some ice in my jug.
30:18And it's a vodka-based cocktail, but...
30:20Oh!
30:20Yeah!
30:20Oh, that's a lovely sound, isn't it?
30:22That's the best sound.
30:23Don't you worry.
30:23Just whack that there.
30:24Wasted.
30:25Wasted bubbles here.
30:27So you can use any white spirit in here, whether it's...
30:30White rum, gin.
30:31I've got vodka.
30:32I've got a botanical vodka from Herefordshire called Gattatop.
30:35Really amazing.
30:35So it's important to use a very smooth spirit in your cocktail making.
30:38Otherwise, if something tastes a bit...
30:40Mmm!
30:40A bit like Paint Stripper, your cocktail's going to taste rubbish.
30:42It's much dominant, isn't it, when you have that?
30:44Absolutely.
30:45So...
30:45So I'm putting in here 300ml.
30:49You've got a semi-sweet spot.
30:50Sparkling?
30:50Or can it be dry?
30:52Now, you can make this with a dry sparkling wine and add a sugar syrup.
30:55Because there's a lot of lemon juice going in here, about 150ml.
30:59Fresh lemon juice.
31:00So, but what I find...
31:02One time I tried to make this with dry sparkling wine and I didn't have...
31:05But I had some Asti on the wine rack.
31:08It's quite nostalgic for me.
31:09Yeah.
31:10Sweet sparkling wine, which got a bit of a bad rep, because people would serve it instead of champagne.
31:14Yeah.
31:14And people would go, it's...
31:15It's sweet, but it has its place because now you don't have to make the sugar syrup, because the sweetness is coming...
31:20Oh, yes.
31:20It's a sweet sparkling wine idea.
31:22Do you like fizz, Katie?
31:23I do, yeah.
31:24I love a little bit of champagne.
31:25Prosecco.
31:26Oh, yeah.
31:26I love a gal.
31:27You're in the right place.
31:28Don't you worry.
31:30What I'm going to do, because you've got champagne flutes, you could serve it in a champagne coupe.
31:33I'm just going to pour it through here, so the...
31:35Ice doesn't go into the glass, because you haven't got a lot of room in a champagne flute.
31:38No.
31:39No, you haven't.
31:40This is...
31:40It's great, and also, you're making it in a large batch, aren't you?
31:42That's the key.
31:43It's so easy to do in a batch, you know?
31:45You can just do this for one or two people.
31:47Mm-hmm.
31:48And now, just to make it a little bit chiquer...
31:50I've peeled some little bits of lemon rind, and we're just going to put these...
31:53Oh, look at that.
31:54...twist it on the side.
31:55Those garnishes make all the difference.
31:57They do.
31:58It's not very difficult to do, but it just elevates the whole...
32:00Absolutely.
32:00And you can do this ahead of time.
32:02You can do this before your guests arrive.
32:04You don't start cooking a meal...
32:05...when your guests arrive, do you?
32:06Oh, sometimes I do.
32:07It depends who's turned up at the door.
32:09I've got so much...
32:10...to do.
32:11I've got bird boxes to order.
32:12I've got sweet potato to toast.
32:14And now I've got to...
32:15...the shopping list, I'm telling you.
32:16Thank you, Andy.
32:17Absolutely.
32:18Cheers, you lucky people.
32:19Thanks for having me.
32:20Cheers.
32:20Eyes.
32:21Eyes.
32:22Eyes.
32:23Bird boxes.
32:24Let's give this a go.
32:26That's really refreshing.
32:28Cleansing the palate.
32:29Oh, wow.
32:30But not too sweet.
32:31Not too sweet.
32:32Not too lemony.
32:33It's about a balance.
32:34That's sweet.
32:35That is a talker, isn't it?
32:36I like that.
32:37What's next?
32:38Right, what is next is something for all the family.
32:40This is great for kids and adults.
32:42This is my Fruit Sparkle.
32:43It's a non-alcoholic cocktail.
32:45When you're making one without alcohol, you have to replace the alcohol with maybe some acidity.
32:50So it's citrus.
32:51But I've got a wonderful vinegar here.
32:53Bear with me.
32:54This is a sweet...
32:55It's almost balsamic style of vinegar called Muraska.
32:58It's made from sour cherries.
33:00It's from Croatia.
33:01Oh, wow.
33:02Where they are at their best.
33:03So I'm going to put around...
33:05It's about 50ml in here.
33:06It smells good.
33:07You can see as it goes in how syrupy that is.
33:08Beautiful colour.
33:09Yeah.
33:10Yeah.
33:10With that, I'm going to top up with some Hive Mind Honey Aid, which is a non-alcoholic
33:15spark.
33:15This is a sparkling drink.
33:16And this is strawberry and basil.
33:17This is made in a meadery in South Wales.
33:19Okay.
33:20Meadery.
33:20And yeah, it's using the honey as a sweetener instead of refined sugars.
33:24I'm going to put that...
33:25It's clear in colour.
33:26I didn't expect that.
33:27Look at that.
33:28There we go.
33:29Right.
33:30So now...
33:30Very excited about this.
33:33Wonderful, wonderful colour.
33:34I think it's so nice that we're...
33:35when you get guests that aren't having alcohol, but you also make a fuss of them and make
33:39them gorgeous drinks.
33:40Yeah.
33:40Absolutely.
33:41It's not a less than thing.
33:42Grab a can of...
33:43Here's some soda or here's whatever.
33:44Tap water.
33:45Yeah.
33:46So now we're going to just garnish with some pre-sliced beautiful little pieces of...
33:50Lovely.
33:51Oh, very nice.
33:52And if you've got a basil plant, then just use the very top...
33:55bit because it looks really lovely.
33:56And the same with mint if you're garnishing with mint.
33:58So just plonk those in there and again...
34:00Beautiful.
34:01Looks like you've spent ages thinking about how to get this right.
34:03Could you prepare this one in advance as well?
34:05Well, you sort of have to pour the fizz last minute.
34:08Okay.
34:09But as there's only two ingredients...
34:10I don't think it's going to take...
34:11It kind of goes with your shirt.
34:12It does!
34:13Always co-op this.
34:14It's blandness.
34:15It's really fuchsia'd up, isn't it?
34:16I mean, that is a beautiful colour.
34:17It coordinates your drink with your outfit.
34:20And then you're sorted.
34:21It smells incredible, Andy.
34:22Do you like it?
34:23Cheers, Katie.
34:24Cheers!
34:25Cheers, folks.
34:26Thank you, guys.
34:27Eyes.
34:28Eyes.
34:29Eyes.
34:30Is that true?
34:31Yes, it is.
34:30It's like fresh fruit has just been picked.
34:33Oh, that's gorgeous.
34:35That's really refreshing.
34:36See?
34:37That's really good, isn't it?
34:38That fruity acidity is just making...
34:39Yeah.
34:40And the basil.
34:40You know, just before you drink it and you smell that basil.
34:43It's really good.
34:44It's like a garden.
34:45Right.
34:46The next drink I'm going to make is my Kicking Kentucky...
34:50Oh!
34:51OK.
34:52This sounds interesting.
34:53So, I love going over to the States.
34:54There's a lot of great...
34:55distilleries, bourbon and whiskey particularly.
34:57Yeah.
34:58Well, you know I came back from New Orleans not long ago.
35:00So, I was having all the old fashions.
35:01Yeah.
35:02Oh, lovely.
35:03And what did you discover in Louisiana then?
35:05What was your favourite cocktail out there?
35:06Um, I think it was probably more the whiskey based ones.
35:08Yeah.
35:09Because they were like really smoky.
35:10Yeah.
35:11And they were everywhere.
35:12And normally I'm not much of a whiskey drinker but I'm a bit of a sucker.
35:15for wherever I travel to.
35:16Which is brilliant.
35:17Which I think is the way it should be.
35:18Yeah.
35:19Try out their cuisine.
35:20And drink the drinks, you know, wherever I am.
35:22Yeah.
35:23So, what have we got?
35:24You've put bourbon in there?
35:25Put some bourbon in.
35:25Again, good quality bourbon.
35:26Yeah.
35:27Make sure it's smooth.
35:28And then in with that I'm actually using one of my favourite cocktails.
35:30cocktail ingredients and that's a white vermouth.
35:32Ooh.
35:33Which is a fortified aromatised wine.
35:34With lime juice.
35:35Lime juice, okay.
35:36Lime juice going in there for that lovely little bit of zing.
35:38And now, I love to use a really hot...
35:40fiery ginger beer.
35:41Yes.
35:42So, that's what I've got here.
35:43And I'm also just going to top up with this...
35:45Apple juice with ginger.
35:47Ooh, is that to add a bit of sweetness as well?
35:48Ooh, lovely.
35:49Add a little bit of nice...
35:50Orchard charm.
35:51Apple with whiskey, with bourbon, it goes really well.
35:53Absolutely beautiful.
35:54Yeah.
35:55Flash.
35:56Right, okay.
35:57So, we're going to put this in here with your ice.
35:59So, what was the alcohol in...
36:00Bourbon and white vermouth?
36:01Bourbon and white vermouth.
36:02Okay.
36:03And then, I'm going to go a little...
36:05A little bit retro...
36:06By putting...
36:07A little wheel of lime...
36:09It's...
36:10I love that retro, because that's the way I serve all my cocktails.
36:12I love it.
36:13Put a slice of lime.
36:14Put a slice of lime.
36:15I love a slice of lime.
36:15A little bit of mint for that freshness, because mint goes beautifully with the ginger.
36:20Everything is a work of art from Andy.
36:22I love the dedication to it.
36:23I mean, I...
36:24Imagine sort of...
36:25Going to parties with Andy all the time.
36:27It'd just be brilliant.
36:28Oh, beautiful.
36:29But you know what?
36:30I often...
36:30In the back of my car, there's always a cocktail shaker.
36:32It's there!
36:33In case people want me to do it.
36:34I leave the car...
36:35And then have it home.
36:36Cheers!
36:37So, cheers to that!
36:38Cheers!
36:39It's only this many drinks!
36:40Cheers!
36:41Oh, it smells great, doesn't it?
36:43Yes!
36:44That's totally...
36:45It smells really different to the others.
36:46Yes, isn't it?
36:47Mmm.
36:48It's really nice.
36:49Wow.
36:50That's my kind of drink.
36:50What do you think?
36:51There's a...
36:52There's a...
36:53There's a woodiness to it.
36:54From the bourbon.
36:55Yeah.
36:56It's almost like it's warming but zingy at the same time.
36:58What?
36:59Oh, thanks.
37:00After the FFS and Andy, it's been a gasp.
37:02Yes.
37:03Absolutely.
37:04Well, after all this...
37:05Come on, it's definitely time for a break.
37:06And when we come back, I'll be making my pineapple fried rice somehow.
37:09Yes.
37:10See you soon.
37:11Oh, wow.
37:12Cheers!
37:13Cheers!
37:15Cheers!
37:17Cheers!
37:18Cheers!
37:19Cheers!
37:20Cheers!
37:21Cheers!
37:25Cheers!
37:26Cheers!
37:27Cheers!
37:28Cheers!
37:29Cheers!
37:30Cheers!
37:31Welcome back.
37:32It's been an absolutely jam-packed morning with a brilliant...
37:35guest, the presenter, author, charity advocate, all around.
37:38So many strings are above.
37:39Brilliant Katie.
37:40Viper.
37:41Yes!
37:42Woo-hoo!
37:43It's been packed.
37:45We've had breakfast with a twist.
37:47A camp cookout.
37:48Found out what's best...
37:50For the birds.
37:51I had a colourful day out on the water.
37:53And a bubbly time with Andy Clark.
37:55Now it's time for the final dish of the show.
37:58Shiv, what are we having?
37:59I'm back in my...
38:00comfort zone.
38:01I've got a pineapple here.
38:02I'm going to do a really fresh and fruity fried pineapple.
38:05Rice.
38:06It's really simple.
38:07We're going to start with a coconut-based rice.
38:08We've got allspice, thyme.
38:10Because we're here for a good time, not a long time.
38:12Yes.
38:13We've got pineapple, sweet corn, chilli, spring onion...
38:15And your very simple task, Jimmy, is to slice this and scoop...
38:20about the inside of the pineapple.
38:21So you're going to make...
38:22That sounds difficult.
38:23I'm scared.
38:24I know.
38:25Would you wish...
38:25You're making a pineapple boat?
38:26You're making a pineapple boat.
38:27Perfect.
38:28Is there a technique?
38:29There is a technique.
38:30I've never done it.
38:30We'll have a try.
38:31We'll have a little go at this.
38:32Katie and you, we trust.
38:33He can be trusted.
38:34He's very good.
38:35He's very creative.
38:35Okay.
38:36Katie, something that really sang to me, still beautiful, that book...
38:40With a woman who is going through ageing, I can really understand when you say every day,
38:44you know...
38:45You don't look at the outside.
38:46It's so much about what you've achieved every day and what you have around you.
38:50Yeah.
38:51I mean, what was the process for writing that?
38:52Well, the whole idea came from turning 40.
38:55And, you know, everyone knows my story.
38:57And, you know, the conversation around that time was around...
39:00Loss of beauty.
39:01Loss of symmetry.
39:02No longer matching sort of Western beauty standards.
39:05And us telling women that one of the most powerful currencies they...
39:10Possessed is to be beautiful, right?
39:11Yeah.
39:12And then, as I started to turn 40, it...
39:15It was really interesting observing people's reactions to that.
39:18And actually, I don't mean men.
39:20I mean other women.
39:21Women.
39:22Where I would be interviewed by female journalists who would say,
39:24You've got a...
39:25Big birthday coming up this year.
39:26Do you mind us printing your real age?
39:28Are you okay to talk about...
39:30About it?
39:31And I was like, God, if life expectancy is like into our 80s, we're only...
39:35Halfway.
39:36Yeah.
39:37You know?
39:38And actually, my heyday has been my 40s and I...
39:40I hope the decades beyond because I'm my most financially secure.
39:43I'm my most certain.
39:45I'm my most stable.
39:46I know what I do want.
39:47I'm not too scared to say what I don't want.
39:50You're more confident, right?
39:51Much more confident.
39:52Your 20s are so full of being nervous and worried and thinking...
39:55What other people are thinking about.
39:56It's a really important thing to say because as you get older, you're really aware of your own mortality.
40:00Right.
40:01And then viewing it as like, this is my heyday.
40:04This is it.
40:05These are the golden years.
40:06It's time to enjoy it.
40:07Yeah.
40:08Yeah.
40:09And I think we do a disservice to young...
40:10Young people because there's so much pressure on them.
40:12Yes.
40:13If they think in their 20s, they need to have everything figured out...
40:15be successful, run a business, have a certain car, a certain watch and a partner and have it all...
40:20figured out.
40:21That's just not true and it's a really unfair pressure.
40:23And more so nowadays with...
40:25social media because when I was in my 20s, I already had that insecurity without having...
40:30this life pushed at you.
40:31Yeah.
40:32It started off as a bit of a self-help book and I was...
40:35interviewing psychologists and other people listening to their stories.
40:38And then it became a bit of an autopilot.
40:40biography really because I was talking about my own experiences.
40:43I've been married 10 years...
40:45It was our 10 year anniversary.
40:46Happy anniversary.
40:4810 year anniversary in November.
40:49And I've kind of talked a bit about that as well because I think when you're in the public...
40:54I, people see your life as perfect and I think sometimes it can make other people feel like...
40:59they're lacking or they're not doing anything right.
41:01And I sometimes think when you have a platform, it's really important.
41:04to be honest.
41:05I couldn't agree more.
41:06So it's a bit like therapy untangling these issues in your...
41:09I think you're right.
41:10There's definitely a cathartic process to writing a book and I think also there's...
41:14an accountability of putting something out there, those kind of statements out there like
41:17that.
41:18Yeah.
41:19But...
41:19But yeah, I think for me it was also about being authentic and honest.
41:22And if that book can help one person make...
41:24sense of this crazy thing we call life.
41:26Yeah.
41:27And you know, for me it's done a good thing.
41:29What I've done here, Katie, is the thing with this rice is it's really important to coat
41:32it in that oil, that allspice...
41:34that garlic, that thyme.
41:35It's delicious.
41:36I can smell it from here.
41:37It smells good.
41:38It's beautiful fruity flavours.
41:39It really works.
41:40And then I'm going to add some coconut milk.
41:41Lovely.
41:42And then some water.
41:43And then if you leave this to cook...
41:44down, you will get a rice that is lovely and fluffy.
41:49And just has this beautiful sweet...
41:50Gorgeous.
41:51...spicing to it.
41:52And then we're going to add this to our vegetables.
41:54So in this pan I've got the sweet corn, the pineapple, thyme, more garlic and plain...
41:59And then we're going on these lovely tropical flavours.
42:00Oh wow.
42:01Jamie, look at that.
42:02That's amazing.
42:03Well thank you everyone.
42:04Look, I had a little cup...
42:04Carve up.
42:05Now Katie, your books are as diverse as your TV...
42:09shows.
42:10Right.
42:11Because you've got a whole series of kids books.
42:12Is that just your reading age?
42:14That's just how I...
42:15That's what I go to bed with.
42:16Yeah.
42:17I just look at the pictures...
42:18Do you want me to read you one?
42:19If you could...
42:20If you could, if I could tuck my thumb, you really would be a little passage, I'd be straight
42:24off.
42:24With a cocktail, obviously.
42:25So what inspired you to write these kids books?
42:28Do you know what?
42:29Do you know what it was?
42:30Like my writing career with my adult books was really born from this lived...
42:34experience.
42:35And then it went on into self-help.
42:36And then I became a mum.
42:37You know, I've got two daughters...
42:39Belle, who's now age 11, just started secondary school.
42:42Yeah.
42:43And then my youngest, P, who's age...
42:44Seven.
42:45And they had no interest in my career at all.
42:47And I started to think, do you know what?
42:49This...
42:49messaging in self-help is so important, especially having daughters, right?
42:52Yeah.
42:53And seeing it's a struggle...
42:54with confidence and self-esteem.
42:55Mm-hmm.
42:56And I wanted to take those kind of very adult messages into...
42:59children's books, because that's when it starts.
43:01Like...
43:02And I'm sure both of you know having children.
43:03Yeah.
43:04Mm-hmm.
43:04You are shocked at how early it starts when they have self-doubt.
43:07Yep.
43:08When they compare themselves to...
43:09Absolutely.
43:09The confidence knocked.
43:10Yeah.
43:11You know...
43:12They compare themselves, not just to magazines and pop stars, but...
43:14...the...
43:14They're peer groups, they're school friends.
43:16And I thought, this messaging needs to start earlier.
43:18And I started.
43:20This series of children's books.
43:21And the character is a female.
43:24So the idea is, she's called Teeny Mouse.
43:26And the concept is, she's small, but she's mighty.
43:30So it's like, you can never, ever look at somebody
43:32and by their creed, their...
43:34Their colour, their stature.
43:36You cannot decide what they are capable of.
43:38Yes.
43:38Because she's small.
43:39But she's mighty.
43:40She's capable of amazing things.
43:42And it's just been a really good way, I suppose, to...
43:44Connect with a new audience as my life has changed.
43:47But also, the idea of a great story.
43:49A new book for kids, but with a much bigger message.
43:52Mm.
43:52You know, and I think that's what's really important.
43:54How are we getting on, Shiv?
43:56Mm-hmm.
43:56She's eating it all.
43:57Yeah.
43:58It's not going to be ready for...
43:59No, we're there.
44:01Just a little extra seasoning.
44:03And we're going to pile it in.
44:04Now, the key thing here is, if you have cold rice,
44:07it's better to fry it.
44:08Yeah.
44:08If you fry it...
44:09Straight from just cooked, it gets quite claggy and quite greasy.
44:13I'm going to put it out there.
44:14I don't mind.
44:14I don't mind cold rice.
44:15Cold rice is lovely.
44:16In a salad.
44:17Yeah.
44:17Let's get a little bit of that.
44:19Yeah, coriander there.
44:20This looks great.
44:21This is...
44:21And you don't have to carve a pineapple.
44:23I just wanted to keep Jimmy busy.
44:24I wonder what that was.
44:25I was going to wittle a walking stick later.
44:27You made it look like light work, Jimmy.
44:29Oh, yeah.
44:29I wanted a sculpture, didn't you?
44:29That's the annoying thing.
44:31And then a few chilies.
44:33I wanted a sculpture.
44:34From the flesh.
44:35You didn't look like light work.
44:37I'm going to keep my loose change in it afterwards.
44:38There we go.
44:39But it's quite a lovely one to serve up.
44:41And great for the kids as well.
44:42There we go.
44:42Let's move that.
44:43That would look so cool.
44:44It would look like a dinner party.
44:45I know.
44:46Just get Jimmy around to carve all the pineapples.
44:48There's my pineapple f***.
44:49Fried rice.
44:50Look at that one, I'm sure.
44:51Yay!
44:54Bye-bye.
44:59Oh, look at this!
45:01Topical.
45:02Pineapple.
45:04I feel like I'm on holiday.
45:06We only bring the best rugby.
45:08There we go.
45:09Very joyful.
45:10Wow.
45:11How do you eat it?
45:12What do you do?
45:13Get your fork stuck in.
45:14Okay, alright.
45:14You can put hot sauce if you want.
45:16This is a vegetarian recipe then, is it?
45:18It is vegetarian.
45:19You could add meat very easily, but it doesn't need it.
45:22I like this.
45:23Oh, wow.
45:24You've got the chilli as well.
45:25Yeah.
45:26And actually there's no sauce, but it's really moist.
45:28It's really nice.
45:29Coconut.
45:30So good.
45:31And also, I quite like the retro feel of it.
45:34Is it retro then, do you think?
45:35Got a whole pineapple, cut in half.
45:37Is it retro?
45:38Is it 80s?
45:39What is it?
45:40Guys, guys.
45:41I thought I was ahead of my time.
45:42I was going to say 70s.
45:44Okay.
45:45Hold that.
45:46Come on, let's bring it back.
45:47I mean, it's great.
45:48It looks fantastic.
45:49It tastes amazing.
45:50And what a great way to end the show.
45:52I know.
45:53Last dish of the day, but what a jack.
45:54And packed show we've had.
45:55But before we go, we just have to say a massive thank you to...
45:59Wonderful guest, Katie Piper, everyone.
46:01Thanks, everyone, and we'll see you next...
46:04Next week.
46:05Right, I can't get enough of this.
46:09Bye.
46:10Bye.
46:11Bye.
46:12Bye.
46:14Bye.
46:15Bye.
46:19Bye.
46:20Bye.
46:24Bye.
46:25Bye.
46:29Bye.
46:30Bye.
46:34Bye.
Comments