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00:04we plough the fields and scatter the good seed on the land are you singing hymns in the kitchen
00:10well I thought the show could have a bit more of a songs of praise vibe today no one thing
00:14more loose talk I think oh put it together heavenly gossip come on let's get on with the show welcome
00:24to the show that weekends were made for feeling like I'm on holiday we've got food oh I love that
00:30we've got countryside hey look at that we've got crafts I'm happy with that and we've got lots of
00:36wildlife oh here they come so if you're looking for some weekend cooking inspiration that's fantastic
00:41you have inspired me you fancy a bit of DIY or a cheeky tipple or if you just want to
00:49hang out
00:50with some famous friends forget the singing go on tall with your sausage and some furry ones too
00:55why the long face you're in the right place I cannot wait settle back for Jimmy and Chevy's farmhouse
01:02breakfast welcome to Jimmy and Chevy's farmhouse breakfast yesterday we are joined by a singer
01:18songwriter actor and TV presenter she sparkles on the stage and on screen and has dazzled us from
01:23the x-factor Chicago and now Paddington the musical yes she is a loose woman and she is the presenter
01:29of
01:30TV's iconic songs of praise please give a warm welcome to the brilliant Brenda well it's almost time for
01:44breakfast you know I'm always ready and raring to go but should we look at what else is coming up
01:48on
01:48today's show we'll be getting fruity with beauty I can smell the coconut that is gorgeous it's waste not
01:55want not with upcycler max I'm gonna swap my impact for some herbs lovely we mix up a fabulous cocktail
02:04for
02:04Brenda and we've got a fruity chicken treat but first time for a little breakfast this is a lovely
02:10Eastern European classic dish potato latkes we're serving it with smoked salmon avocado and a chive
02:16soured cream so the thing about this it's raw potato I'm gonna grate these up with the onion this is
02:21gonna need a lot of squeezing to get a lot of that liquid out a bit of squeeze I'm gonna
02:24fry it and
02:25then put a pull together a really quick sour cream and chive is this your ideal breakfast it's my ideal
02:29breakfast because it's got a bit of everything everything is just gorgeous I used to have bacon a
02:35lot right okay and then I would have a bacon in a what they called bagel yeah and when you
02:44toast the
02:44bagel and put smoked salmon it tastes like bacon so I thought let me go for the healthier and I
02:49haven't had bacon since and food is really important for you in terms of your your health
02:53journey absolutely in 2016 I was diagnosed with stage 3 breast cancer yeah and that just changed my
03:00whole way of thinking of about food and what I'm eating and I just changed everything can I say
03:07Brenda any time I'm in a building recording anything with Brenda Edwards nearby I can hear her before I
03:12see her I do I am in the studios I do corridor sessions where I think I've been in the
03:19studio and you've
03:19heard someone just watched you were popping down and having your is going on where did it all start
03:26for you it started in church both of my parents died in a car crash when I was four and
03:32my grandmother
03:33and my mother's extended brothers and sisters they raised me and my brother yeah and we went to church
03:39so music is in your DNA isn't it it's inbred in my DNA my whole family we used to say
03:44that we like
03:45the Jackson five yes I sing my brother sings but he plays bass and guitar I've got another sister who
03:51sings and I've got another brother who plays drums and yeah we were all very musical my whole family
03:56wow my mom and dad they had vinyl lots of vinyl and so they would always be playing music and
04:02then when
04:03when that happened and I went to live with my family they were all playing James Brown and Aretha Franklin
04:07and you know a bit of everything a bit of queen a bit we just had music around all the
04:12time and so
04:13I've just I've lived it's in my blood it's in my veins and you can lose yourself in it can't
04:18you
04:18and and and I found that music really helps to bring me out if I'm feeling down or you know
04:23I turn to
04:23music and I put on that playlist and then I get in the living room and I just start dancing
04:27and get
04:27out you know your fabric isn't it it's in your DNA it's in my DNA it's a staple part just
04:33like food
04:34yes yes I grew up my grandmother was always cooking we'd have fresh herbs yeah um you know
04:40and all the spices for the Caribbean Caribbean dishes we'd go to the market every week and I'd go
04:45there and and it would be like local um produce not not the supermarkets yeah she would go to the
04:51local market and and get all of the the stuff for for cooking the food and and I'd sit there
04:57and watch
04:58my grandmother cooking from scratch I'm gonna need some brute strength here so we've grated that potato
05:03though it's really important to squeeze out all that liquid we want that potato to come together
05:07if we just put it straight into that pan it's going to disintegrate so we need it and Brenda you
05:12love to
05:12cook I know that I love the Caribbean food what kind of things do you love to cook um I
05:17do a nice
05:18Caribbean chicken soup um that has like green bananas and it has dumplings that I've made um and then
05:25into the chicken and sweet corn and bring that all together and boil that down with some scotch bonnet pepper
05:31oh lovely um I'm legendary in the West End for my macaroni cheese I've heard about this macaroni
05:37cheese why is yours special because there's no macaroni it's just cheese I use three types of
05:46cheeses genuinely no macaroni there's no macaroni I use conjure Kelly shells conjures that is
05:51oh yeah yeah yeah yeah that I use that and I like that because you all of the stuff goes
05:57inside the
05:58shells you see and so you've got a little dish inside so you're basically having cheese soup in
06:03little shell yes absolutely and then I add sweet corn pepper spring onion hot pepper sauce season it up
06:08and so there's the macaroni cheese and I do love stewed chicken and rice and peas can't beat that and
06:13that still fits in with all of your wellness eating well it's good food good ingredients simple
06:17process exactly and and it's all about the marinating for Caribbean food yeah so you
06:23marinate that chicken for at least 24 hours it's gonna taste delightful and then it you can put it
06:29in the fridge because with with shows and tours and everything cook up a batch and put it in the
06:34fridge and it will last and it saves so much money and you start growing your own food as well
06:38I grow my
06:38own garden in my little garden I've got peppers I've got onions I've got chili peppers and I've got
06:47tomatoes I've got thyme lavender what's really important about that is you're growing food that
06:53you know exactly what's gone into it how it's produced but also there's a lovely thing about
06:58growing food there's the mindfulness yes connecting with nature growing your food it's nice to just see
07:04it grow and just know that you're looking after that yes and what's lovely is you get them all
07:10different shapes and sizes yeah oh my gosh I've got small tomatoes big tomatoes funny shaped tomatoes
07:15heart shaped my it's just I don't know it's not all about tomatoes I sing to my plants there's a
07:25thing when we do on loose women and me and Janet we're the we're the green-fingered ones and so
07:30yes
07:30we had tomato wars where Janet grew her tomatoes I didn't have a chance to grab any because I was
07:36on tour so the show bought some tomatoes it was just brilliant it's so funny so we've squeezed the
07:45water out of all the potato and I've added to that eggs I've got flour and really well seasoned that's
07:51a
07:51really important part yeah and then we'll be patient here you've got it in the pan in a hot oil
07:55and then
07:56we're gonna wait for that to cook because it is raw so you have to take your time with it
07:59oh yes
07:59um all right so I'm just popping these into the pan we can fit a few of them in wow
08:04listen to that
08:05sizzling sound lovely there we go so we've got to talk about x-factor oh yes your experience how did
08:13you find it I mean it's it's a massive institution now isn't it yeah well when I did it it
08:18was the
08:18second series so it it wasn't the monster that it became yeah how many years ago is that now 2005
08:24okay everybody used to tune in at that time the whole nation was glued to the screen watching your
08:29audition the best year I think the year that I was in it obviously we had Chico journey south the
08:37Conway sisters Brenda Redwards it was you know Shane Ward won it that year lovely Shane Ward and it was
08:45it
08:45was very is a very scary experience in in the fact of there were so many moving parts and you
08:50just
08:51you know we were all kind of put in this house together all 25 people in living in one house
08:56and it was
08:58it was a because I wasn't used to living with anybody else before I was I've just you know I
09:02was just an
09:03accounts payable manager living with my family so that was a bit strange living with people you don't know
09:08yeah um and but it was it was interesting all the different personalities we'd have a couple of parties
09:14every now and then I kind of took the mother role in the you were the last woman standing weren't
09:18you
09:18really so yes Jimmy I was yes the last woman standing in the semifinals um I didn't get I never
09:26got voted out you know what I mean it was it was like that um it never came to a
09:31head-to-head kind of
09:32thing um but I loved it and I think I was like the the underdog because I just turned up
09:38um and
09:39auditioned and you know I'd never thought that I'd make it through to the judges houses let alone to
09:44the final actual shows but Sharon she saw something in me thank I thank her for that but I wouldn't
09:49have the career I have we're not if it wasn't for that because it was a massive door opener right
09:53it
09:54absolutely was I was auditioning in so many different and would never get seen never got
09:58and then I went on that and then out of before I finished that Sharon had a phone call from
10:02Chicago
10:02the musical to say we'd like to invite Brenda for an audition how incredible yeah and you had
10:07what's your role mama mama Morton yes yes absolutely and I mean that is incredible how it catapults you
10:14and then all of a sudden in a couple of months you are on stage yes yes well nothing prepares
10:20you for
10:20that though does it it was what I I've always sung I was part of a gospel choir um that
10:26was like three
10:26five hundred people strong and I was in that going on to this show it was a whole new ball
10:31game
10:32because it was just me yeah and I had no support there so that was every time I'd go on
10:38I'd be
10:38holding the mic and my hand is like that once you start then it's like okay you gotta you gotta
10:43just
10:44do it or else you're gonna be out you know so yeah I loved every every moment of it and
10:48I made
10:48some really nice friends I'm still in touch with a few people from from the shows and from the crew
10:53side of things I'm still in touch with people so amazing experience amazing right so we're ready
10:59they're golden they smell good that smell of caramelizing onions amazing and it's really
11:04easy you can pop your bacon on it if you want but I know now you're a smoked salmon gal
11:08so we're just
11:09going to pop these up and you know they're so easy you can make a ton of them you can
11:13freeze them
11:14oh okay you can freeze them and you can pop them into a pan to heat them up really simple
11:18thank you all these up here I'm ready good this delicious a bit of smoked salmon for me as well
11:27can you pop some smoked salmon on Jimmy yeah grab a bit of that you want it just hard over
11:33on the
11:33side yeah over on the top will be nice avocado very wholesome that look amazing so and it's just
11:41something slightly different to doing bagels or toast you know it's add a little bit more avocado
11:47that good fat and it does head long line though that's fabulous it didn't take too long did it
11:52there we go and there we have latkes with chive sour cream and smoked salmon lovely
12:05so breakfast is served so we've done the sour cream chive but it can also be wasabi wasabi works
12:10really well yes but give that you a lovely go that's right up your street Brenda oh my gosh
12:17this smells so amazing it really is all about that onion you know that lovely sweet smell a little bit
12:25of smoked salmon a little bit of this chive sour cream those crunchy edges very crunchy oh that's
12:33nice I am definitely gonna be making this when I get home because you are not an amateur by any
12:39means
12:40in the kitchen so I think you could boss this recipe oh oh that's so nice the contrast between the
12:48crunch the potatoes mm-hmm the softness of the smoked salmon sour cream chives always great combo when did
12:54you get so poetic Jimmy I don't know right I think it's time for a little break now while we
12:58make
12:58these disappear yes and when we're back I'll be making my piggy friends very happy this is really
13:03good she's good loving it Brenda I'm not sharing
13:24welcome back the wonderful Brenda Edwards is here everyone she's already enjoyed a wonderful smoked salmon
13:31brekkie it's a delicious start to the show but there's so much more to come we've got homemade
13:37body butter that is gorgeous a weekend DIY project that is the perfect upright for potting bench and a
13:46classic cocktail but before all that it's time to pay a visit to the wildlife park
14:02I love walking through the veg garden and it's bordered by apple trees and the veg we constantly pick
14:09we've got pumpkins on the way but when it comes to the apple season there's so many apples and I
14:14love them
14:14because you just have a little pick instant little treats
14:20nothing beats a crunch of a beautiful British apple incredible flavor and I always find the ones with little
14:31flecks on their skin little bumps are always the tastiest now apples drop all the time and they're called
14:38windfalls so on a windy day these apples get blown off the tree they hit the ground and a lot
14:45of them
14:45will go moldy start to rot and all the juices start to collect and that's great for wildlife you get
14:51butterflies feed on the juice you get the odd hedgehog come along birds eat them but if they're in good
14:57nick
14:57I can still use those they'll go into a little crumble or something look at these here's a trick when
15:04you're picking an apple is it right to pick or not I don't know is it going to be juicy
15:09enough
15:10well one trick is you get it like that and the bottom is called the eye and it's called the
15:15eye to
15:15the sky so you basically turn the bottom up and if it clicks off like that it's good to go
15:20if it
15:20doesn't don't pull it off right to the sky hide to the sky no I to the sky nope I
15:28to the sky no I to
15:31the sky no oh yeah best way to store fruit is still on the tree it's not right that's a
15:38goodie windfall
15:39good that's a goodie that's a goodie little bruise that'll be right for the animals that's a goodie
15:46eye to the sky high to the sky no I to the sky nope I to the sky yes wasp
15:53damage that'd be good
15:55for the pigs eye to the sky nope nope yes no you sort of tell the big fat ones are
16:05ready to go
16:07there we go see some of the the damaged ones aren't going to be great for cooking with
16:17but I've got a brilliant idea I'm going to go and feed some of these to the pigs
16:24in fact orchards and pigs go hand in hand back hundreds of years
16:47I know a group of animals and I love these apples come on naughty pigs come on
17:00now brought the apples to these particular pigs because the Gloucestershire old spot which these
17:07guys are have a connection with apples and these pigs like a few other breeds were known as orchard
17:15pigs locked ears would have foraged around the orchards eating the fallen apples the windfalls
17:23and the legend goes that the spots on the back were made because the apples dropping off the
17:29trees hit them on the back gives them the bruises don't believe that so I'm going to give them all
17:36the ones that I can't use like that here it's got a little blemish okay that's perfect for the pigs
17:56come on mum absolutely love it but listen to the sound of the crunch
18:06but one thing is true is they do love an apple
18:13oh I bet they love those oh they do they love an apple and what I love is hearing that
18:18crunch
18:18yeah I love that sound now talking about treats I've got a treat for us today we're going to make
18:24a
18:24beautiful decadent moisturizing body butter out of leftovers right this is right up Brenda Street
18:30she's just getting more and more we're going to do a mango body butter which is actually a real
18:35classic version of a cream that we could find down our street in the noughties and nineties yeah we're
18:41going to take all right I'm going to put it on my body not easy the beauty of this is
18:46you get to
18:46eat the mango okay cool then the inside the kernel you leave these to dry it takes eight hours or
18:51so in
18:51the sun okay but it's really important because we don't want any bacteria coming into this
18:55moisturizer you see when you cut open the mango you've got you've got that big sort of fleshy seed
19:00and that's got a coat over it so you take that off and then underneath is the big the seed
19:04oh my gosh I didn't I've been eating mangos you know they used to grab across the road from my
19:10family's house in St Vincent
19:11but we eat it and throw the seeds we don't actually use the properties but what I do with these
19:15I don't
19:16turn them into a body butter but I put them in a little sandwich bag
19:21a little bit of moisture and I let them germinate pop them up and I grow little mango plants oh
19:26my yes
19:27Jimmy there you are you know you can't grow them outside you've got to grow them inside I'll have mangoes
19:32inside
19:32so after eight or ten hours in the Sun they should look something like that see so Jimmy can I
19:39ask you
19:39should give that a lovely little chop a little chop yeah chop that all up and then we have here
19:44coconut oil
19:44lovely which we all use yeah I use it in the kitchen now yeah it's chip making this body butter
19:51and cosmetics you're going to put it on your skin you want to make sure it's
19:54healthy absolutely and it's so simple I'm not using anything too oh cranky here we go ideally you're not pulling
20:01the coconut oil out in
20:02of the cold weather it'll be a little bit more easy to coax out so this is just coconut oil
20:08and then we've also got shea butter of course shea butter which has got a brilliant
20:12moisturizing properties actually the oils from that mango kernel it's full of vitamin E
20:16vitamin A vitamin C don't forget what's packed in this seed here is all the things a baby mango tree
20:24needs to grow yeah so all that goodness in there is your skin
20:28because moisturizing is something I think as a as a mixed Caribbean woman it's so important but it's not it
20:34you know it's for everybody we don't moisturize enough look after our skin particularly in weather that changes
20:39so you would just put that on a low low heat so that beautiful goodness from that mango kernel infuses
20:45into that
20:45coconut oil and shea butter and you end up with something like that wow yeah look at that beautiful
20:51have a little sniff of that as well because you still have that mango oil coming out oh it's great
20:57hey
20:58oh a bit of bread
21:00lovely now the important thing now you do is strain away those kernels I mean what could you use those
21:07kernels for
21:07could you use that in a compost Jimmy you could do should point to here points Australia that's probably a
21:11smarter way to
21:12do it and then we end up with something like that and so it dries into that it dries colder
21:21because at room temperature
21:22it's not so liquid it firms up you know like coconut oil yeah and now you whip it because we
21:27all want whipped
21:28body butter whipped body butter I mean how luxurious does that sound okay so this should only take a couple
21:33of
21:33seconds but if you do it by hand it may take a minute or so oh my gosh look
21:37oh yeah it's almost like doubled in size isn't it yeah you're incorporating that that air so it feels so
21:44luxurious
21:44decadence we're blowing Brenda's mind here literally I've this is amazing look at that absolutely I'm so excited right now
21:54look at that
21:54I have no idea I'm stealing every single idea so far that looks like cream now look at it yes
21:59it does you pay a fine penny for this
22:02this is one inspirational show this is isn't it so I'm gonna whip it a little bit more
22:09there we go hold on a minute
22:13look at that just have a little you can use that I'm gonna decant it into a little pot for
22:17us and then we can give it a try
22:18it's so silky isn't it oh look at that
22:23and how long would this keep for then Shiv this would probably keep to about six months or so
22:27okay you have to make sure you've got it in an airtight jar
22:30I suppose you could you could put it in little pots put it in the freezer maybe would it hold
22:34yeah you may need to re-whip it but that's fine
22:56you can you could add a few drops of essential oil but the thing is we won't be able to
23:02get out of any room
23:04it's not slippery it's really nice and light yeah that is gorgeous
23:09lavender oil in this and rosemary oil so when I smell the coconut that is gorgeous
23:14now there we have it my mango body butter Brenda is clearly slipping away with that
23:18she loves it it's time to grab a cuppa because when we return
23:21Max McMurdo has a DIY brainwave see you in a sec I mean I literally feel like a new man
23:45welcome back it's been a brilliant show so far with our fantastic guest Brenda Edwards
23:54we've tucked into a fine breakfast oh that's so nice
23:58shared a sweet treat with Jimmy's beloved pigs
24:01listen to the sound of the crunch
24:04and we made our own pamper products
24:08up next designer extraordinaire Max McMurdo takes on another DIY weekend challenge
24:25Jimmy's asked me to make him a potting bench unfortunately the only materials he's given me are pallets
24:32but I think we can make something that's robust sturdy I think what we need to do is cut this
24:38pallet
24:39into sections this will make up the leg we need two of them then one massive pallet across the top
24:46and potentially a little shelf for little bits and bobs like pots and fancy stuff
24:52let's cut the pallet
24:55right I'm gonna draw a line for reference using this saw
25:01and that is the only thing I'm gonna be doing with this saw for this project
25:05I'm not cutting up pallets by hand I'm gonna be using a circular saw
25:08all right let's spin it around
25:28so that is going to be the leg I need to lock that off at the back
25:43there we go don't need that bit
25:50I think that is the perfect upright for a potting bench
25:58and actually we can use this to create some secondary shelving for all the pots and bits
26:04with a lovely work top on top
26:07okay same again another leg
26:19there we go
26:20a second beautiful leg
26:23I mean it's not going to win beauty awards in reality
26:25but perfect to take a shelf really strong structurally sound
26:30once the tops on and the shelves in actually that's gonna work a treat
26:34now for the top that's the exciting bit
26:37I've selected this pallet because in my opinion this is the prettiest
26:40I know most people don't have a prettiest pallet
26:43but it's solid timber throughout
26:45it's lovely and thick lovely and chunky and robust
26:47and actually you can see some of the wonderful saw marks of how it was created
26:51if you go to an industrial estate or look online
26:54often people are giving them away
26:55it's quality timber it's already treated
26:58it's going to be perfect for a potting bench
27:01I think I might chop it here all the way through
27:04that's the potting bench
27:05and this bit could be rotated 90 degrees
27:08and that could be an upstand at the back
27:10that will look good and provide even more storage
27:14do you know what?
27:15I've lied
27:17we're not going to use this saw
27:20I'm going to use a hand saw and I can run it along that edge
27:24Grandad would be very happy with me
27:47there we go
27:48and I reckon that that bit of timber there
27:55will provide the support
27:58oh yes
28:01that means I can just very simply pop some screws in the back
28:05and keep that rigidity
28:06I know what I can do
28:09I can put a bottom across here
28:11and put some lovely little herbs in the top
28:14oh now I'm happy
28:16now I'm very happy
28:18just got to assemble it now
28:21so let's put it upside down
28:27then we need some big screws
28:29that's what we need
28:33I think we just put lots of screws in everywhere
28:36there
28:43oh yes
28:45it's coming together already
28:46oh yes
28:59it's coming together already
29:02fit the splash back
29:03fit the splash back
29:04and fit a series of shelves here
29:11right here we go
29:12the fun bit
29:13I think a shelf at that height will be very usable
29:18so let's cut the screws in there
29:26lovely
29:27and then actually now the first one's fixed in place
29:30I can slide the others in from the back
29:32no need to measure
29:33I like an easy life
29:43lovely
29:44right now one last thing to do
29:46I've got the splash back here
29:49which I think will double up as a herb planter
29:53and I just want to fit
29:55a little shelf
30:02so now when I flip this over
30:05we should have
30:08ha ha ha
30:09a bit wean herb planter
30:21one final screw
30:25beautiful
30:26I'm going to swap
30:27my impact
30:29for some herbs
30:35beautiful
30:36you can use the shelf
30:38for some pots
30:41how does that look?
30:43one hour
30:44three pallets
30:45a beautiful
30:47functional
30:48potting bench
30:49and it smells great
30:58I think that's a handy bit of garden furniture
31:00do you know what's so simple
31:01even I could make that
31:02yes
31:03yes well I don't know about that
31:04anyway
31:05it's time for
31:06to continue our chat with Brenda
31:07but also
31:08it's cocktail time
31:09Shiv what are we having?
31:10we love cocktail hour
31:11and I know
31:11Brenda loves to grow her own veg
31:13her own produce
31:14do you grow lavender?
31:15herbs
31:15lavender rosemary
31:16and thyme
31:17so we're going to do
31:18calming
31:19calming cocktail
31:20a lavender gin sour
31:21so I've got this stunning
31:23I mean this is just beautiful
31:25look at the colour of that
31:26wow
31:27lavender syrup
31:27now I know lavender has this
31:29you know you think of lavender
31:30you think of
31:32I don't know
31:32what do you think of
31:33well I do know what you can do with lavender
31:34you can overdo it
31:35you can
31:36that is very subtle
31:37actually just have a sniff
31:38because it's not as strong as it looks
31:39it's a beautiful colour
31:40because you can have a
31:41you can either go
31:42nice little fragrance
31:43or you can go
31:43full Miss Marple
31:45in terms of
31:46that is a very good way of wording it
31:47yes
31:47yeah so have a little sniff of that Brenda
31:49so this is going to be really subtle
31:50and it's a classic gin sour
31:52we've got some egg
31:53we've got lemon
31:54we've got gin
31:54and we're going to shake that with ice
31:56dry shake
31:57so the egg becomes foamy
31:59so Brenda do you have to
32:00drink certain things
32:01or maybe cut things out
32:02when you're going on stage
32:03for your voice
32:03I'm kind of like
32:05old-fashioned
32:05my voice is just there
32:07yeah
32:07I don't really
32:08you need to enhance it
32:09yeah no I don't cut things out
32:10or do
32:11but what would you drink then
32:13port and brandy
32:14port and brandy
32:15it's a good one isn't it
32:16that's a great one
32:17because you think when you're ill
32:18that sort of helps with your throat anyway
32:20yeah
32:20well you can have a hot toddy
32:22and I put brandy instead of whiskey
32:24yeah
32:25but I don't drink before a show
32:26no
32:26you never drink before a show
32:28let me just pre-fix by saying
32:30I don't drink before a show
32:31that's very different to you Jimmy
32:33oh yeah
32:34yeah
32:34but does that sort of relax your vocal cords afterwards
32:37well I find brandy heats my voice up
32:39yeah
32:39and then the port it's just
32:41it just coats it
32:42and also I suppose
32:43it's nice to have a little tipple afterwards
32:45because you're coming out on such an adrenaline high
32:47yeah
32:47and just something a bit calming
32:49it takes about an hour and a half for me to come down
32:52after I've finished a show
32:53so and sometimes it's not even
32:55I'm just like oh my god that was amazing that show
32:57yeah so
32:57and you still get so excited going on
32:59I always get excited
33:00I love doing this
33:01and I've wanted to do this for so long
33:03and so now I'm here
33:04it's been 20 years
33:05wowza
33:06since for my career
33:08so Shiv you've just done a dry shake with the egg whites
33:11I have done
33:11and then you've put ice in
33:13and what's
33:14what have you put in there
33:14so
33:15that took me a little while to get out
33:17so what I've put in there is the gin
33:18very important if you're making a gin cocktail
33:20yes
33:20I've got the lavender syrup
33:22oh
33:23can you help me here Jim
33:24do you know what it is
33:25it's all the moisturising
33:27there we are
33:28I can't get hold of anything
33:30so we've got the gin
33:31we've got the lavender syrup
33:32we've got the lemon
33:33all important for sour
33:34and the egg white
33:35it's dry shaken first
33:36to allow that egg to really froth up
33:38wow
33:39so that's one
33:40and look at that lovely colour
33:41it's sort of pale
33:42a little bit of a peachy colour there
33:44you can see the hint of the purple there
33:46yeah
33:46yeah
33:46it's very delicate
33:47you know because I saw Brenda panic
33:49she's like whoa
33:50what is that
33:52we're going to just shake that bit out
33:53is there a little bit to come out of here
33:55get all of that goodness out there we go
33:57there we go
33:58hiding at the bottom
33:58and then we finish
34:00from Jimmy's garden
34:01I hope you don't mind that I went to pick one there Jimmy
34:03there we go
34:03just going to finish with
34:04a little bit of beautiful
34:07lavender
34:07just going to put that over the top like that
34:09oh wow
34:11do you know what
34:11when I make a drink
34:13or any food
34:13you know you have it with your eyes first
34:15and when something looks so beautiful and decadent and elegant
34:17it's inviting
34:18it's inviting and it tastes better as well
34:20that looks amazing
34:21so that is a lavender gin sour
34:24oh
34:24look at that
34:33all right
34:34lavender gin sour
34:35now it packs a punch
34:37so sip carefully
34:38lavender sour
34:39look at that
34:40do you think lavender is going to be gentle
34:41cheers
34:41my eyes
34:43it's all about the eyes
34:43cheers
34:44you've got the perfect dress for this as well
34:46oh
34:46it's gorgeous
34:47and your skin is moisturised
34:49look at that glistening skin
34:50I'm glistening and now I'm going to drink
34:51ooh
34:53ooh
34:54ooh
34:54yeah
34:55Jimmy's happy
34:56that's not bad
34:58I mean that'll get you singing
34:59how much gin did you put in here
35:01enough
35:01good thing I haven't got a show later
35:03oh no
35:05oh my word
35:06this is really tasty
35:07isn't it
35:08the lavender
35:08I thought the lavender would be more
35:10subtle
35:10yeah
35:11yeah
35:11because it can be too overpowering
35:12but we love our gin
35:13it packs a
35:14so delicious
35:15I know
35:17you'd like that
35:17oh my lord
35:18right well we try to finish these
35:20it's time for a break
35:21so grab yourself a cup
35:22we'll be back
35:23before you know it
35:24so don't go anywhere
35:25the sour
35:26you all right there Brenda
35:26you all right Brenda
35:45welcome back
35:46it's been a great show so far with our fantastic guest Brenda Edwards
35:50yes
35:51yes yes
35:52it has been a very very busy morning
35:54from breakfast bites for us
35:56gosh this smells so amazing
35:58to sweet treats for our animal friends
36:01that's a goodie
36:02that's a goodie
36:02little bruise
36:04that'll be alright for the animals
36:04fruity beauty products
36:07oh that's so silky
36:10DIY brainwaves
36:11beautiful
36:14and of course a cheeky floral tipple
36:16yes
36:17but we've got our last dish and it is something quite special isn't it
36:20it is it's a little mashup you know I love to mix together lots of flavours
36:23Brenda's shaking her head because I think Brenda's seen the pineapple
36:26you like pineapple don't you Brenda
36:27I love pineapple
36:29I love pineapple in my pineapple upside down cake which is legend for me at Christmas
36:32but I use
36:33I drink pineapple juice that's what I drink before and during throughout my shows
36:38why
36:38because it really just keeps your voice lubricated
36:41and somebody told me that opera singers that's what they drink
36:44really
36:44I'm not as fabulous as an opera singer but I want to try and help
36:47well there you go
36:48so I'm going to take these pineapples
36:50I'm going to put them in an unusual format
36:52so we love Tex-Mex food
36:53we love fajitas
36:54we love enchiladas
36:55yep
36:56I'm going to make pineapple chicken enchiladas
36:58we've got a beautiful array of spices
36:59we've got paprika, cayenne, oregano, cumin
37:02a lot of similar Caribbean flavours here
37:05we share a lot of similarities with Mexican food
37:07and a simple peppers, some chicken
37:09yummy
37:10also do you know what I know
37:11it's colourful
37:12it's colourful
37:13we love colour
37:14Brenda is a colourful person
37:15so we've got to give her colourful food
37:16all the colours on the plate
37:17that's fabulous
37:18can we talk about Paddington
37:21yes
37:21yes because this is a big deal
37:23it's part of our culture
37:25and of course it was massive in terms of not only the books
37:29but it was on TV
37:30but now it's on theatre
37:32the musical opens on the 1st of November
37:35yep
37:35and it's such a magical show
37:37yes
37:38and you were right
37:39he's an institution
37:42yes
37:42you know he was with our late queen
37:45yes
37:45there was that absolutely famous advert of him and her having tea together
37:49yeah
37:50you know it's just amazing to be a part of
37:53but it's also the revival of it
37:54because the recent movie
37:55so my young children they know it
37:57everybody knows it
37:57it's transcended generations
37:58well yeah it's the musical is based on the book
38:02the first book by Michael Bond
38:04and the first film
38:06the music and the lyrics is written by Tom Fletcher
38:08yeah
38:08from McFly
38:09everybody knows
38:10and Jessica Swell
38:12she's written the book
38:13and it's directed by Luke Shepard who is absolutely fabulous
38:16he was responsible for and Juliet amongst other
38:18okay
38:19so for the folks that haven't been and seen it
38:22what can you expect
38:23you can expect something really magical
38:26it's for all the family
38:28it's an empathetic show
38:30right
38:30and it's about bringing everybody together as one community
38:33which he does so fabulously
38:35and it's such a warming story anyway
38:37yeah
38:37you know I grew up watching Paddington
38:40I used to run home from school
38:41yeah
38:42and it would be on the telly
38:44we didn't have many channels
38:45no
38:46in that day there were only three channels
38:47yeah
38:47so you know we all had to watch the same thing
38:50yeah
38:50who do you play?
38:51I play Tanya
38:52but in the film
38:54in the first film
38:55there was a young man called Tony
38:58who was like seeing Judy
39:00Judy Brown who is the daughter
39:02yeah
39:03okay
39:03and so I play his mother
39:05oh okay
39:06yes
39:06wow
39:06and why is this role particularly special
39:09because you've done theatre
39:10you've done so many different shows Brenda
39:11yeah
39:11but this one
39:12well I've been in the West End musical theatre
39:16well for 20 years now
39:17but this is the first originating of a role that I'm doing
39:21so it's huge because you get to do like the soundtrack
39:24and you know
39:26and it's originating the role
39:27you set the stone for any future Tanya
39:30yes absolutely
39:31how did the gig come about?
39:32did they approach you?
39:33did you have to go through the auditions?
39:35yeah they approached my agent
39:37and I went for a couple of auditions
39:40I was in Chicago at the time when I got the audition for that
39:43so I'm doing the show of Chicago
39:44but then I was sent this script
39:46and it's quite
39:47it's not easy to be having one show in your head
39:49and another show at the same time
39:51but because of the show that it is
39:53and it's so iconic
39:55I didn't really sleep
39:57I just learnt that script
39:58learnt that script
39:59and then two days later I went in for the audition
40:01and I went in there
40:02and I just gave it everything that I had
40:04and then I got a second audition for the finals
40:07the next day
40:08and then I went for the finals
40:10and then I got told
40:11yeah I've got it
40:12and I screamed my head off
40:14that doesn't surprise me Brenda
40:15I screamed my head off my agent
40:16I was like
40:17oh my god
40:18Brenda
40:18that does not surprise me
40:20I will never forget that
40:22because I was so excited
40:23I wanted the role so much
40:26and yeah it's just amazing
40:28it's just amazing
40:28I'm loving it
40:29I bet you've been eating marmalade sandwiches ever since
40:31yes
40:32yeah
40:33we missed a trick
40:34we should have done something with marmalade
40:35but back to the Tex-Mex
40:37can you smell that
40:38yes
40:38oh I can smell that
40:39that breeze is blowing down with
40:40that lovely warm smell
40:42all the peppers are in there
40:43exactly
40:44and it's really important when you use spices
40:46you cook them out
40:46because you don't want that chalky flavour
40:48oh
40:48yeah
40:49so I've got the chicken in there as well
40:50the chicken's coated
40:51you could put in pork as well
40:52you can put in
40:54what else you put in vegetables
40:55you don't have to do it as a meat
40:56and I'm going to add some tomato
40:58tin tomato
40:59fish would work really well
41:00fish
41:01and then you put the fish in
41:02at the very last minute though
41:03so it doesn't break apart
41:04and then pineapple
41:06now this is what works really well
41:08I know people are sometimes scared of that fruit
41:10and meat
41:10but it works
41:12doesn't it
41:12well pineapple helps tenderize meat as well
41:14it does
41:15and that sweetness
41:16is just so nice
41:17and the thing with pineapple
41:18when it breaks down
41:19it gets a bit stickier
41:20yeah
41:20so it just adds a nice little texture
41:23so you cook that
41:24and then you cool it
41:25and you end up with something like that
41:27and this is where it's really fun
41:28oh wow
41:29you can
41:30just hold on
41:31just hold on
41:32just hold on
41:32now
41:32Jimmy you can help me here
41:34so this is a great thing to do with kids
41:35because you could have made that
41:36a day or so ago
41:38you can pop that in the fridge
41:39because I know you keep food
41:39yeah do you want me to hold that in the fridge
41:40yes please
41:41and now you manufacture these lovely little enchiladas
41:44so what we're going to do is
41:45the best thing actually is to pop all of the tortilla in
41:48yeah let me have a
41:48let me just hold the little gaps
41:50now you can serve it like it is
41:51as a fizzling fajita
41:52but we want to
41:53put that in the oven
41:54we are
41:55you know it
41:56oh my gosh
41:57we are going to give your mac and cheese
41:59or macless cheese and run for its money with this
42:01so then we just pile this in really generously
42:04now obviously cast and crew very important
42:06but there's one
42:07there's a lot of cast and crew
42:08one person in particular really stands out
42:10um well yeah of course the bear is the
42:13it's all about the bear
42:14yeah
42:15but you can't tell us anything about this
42:16what I can tell you about the bear is
42:19um we had when we had our photo shoot
42:22um I was getting changed
42:24and I'd just finished doing
42:25having my makeup done
42:27and somebody from the marketing team
42:29came over and they says
42:30Brenda would you like to meet Paddington
42:31and I was like
42:31yeah that would be cool
42:33not thinking anything
42:34I'm like yeah okay let's go
42:35and I went and
42:37and he turned around
42:39and he said
42:40hello nice to meet you
42:42and I just started crying
42:43no you did not
42:44I just
42:44I melted
42:45someone like yourself
42:46yeah
42:47who's been in musical theatre
42:49for 20 years plus
42:51to then still be affected by seeing a character like that
42:54well I'm a big kid really
42:55well that's still the magic's still there isn't it
42:57no matter what
42:57yeah absolutely and I don't want to spoil it for anybody
42:59and and the magic is just so genuine and so real
43:02yeah I don't know how you get time to grow tomatoes
43:05do all the stuff you do
43:06Wonder Woman
43:06songs of praise as well
43:08yeah
43:08we haven't touched on songs of praise
43:10that's only on a Sunday
43:10yeah that's only on Sunday
43:12that's the day off see
43:13that's one day off
43:15there's six other days in the week
43:16songs of praise
43:17has been going on for
43:18for I don't know how many years
43:20well I grew up watching songs of praise as well
43:22every Sunday
43:22I come home and my family would watch that
43:24that is part of TV isn't it
43:27it's part of our makeup
43:28that must be a delight to do
43:30it is I mean my faith and my belief is
43:32is very important to me
43:33yeah
43:33you know everybody goes through different
43:36has different experiences growing up
43:38my life hasn't been the happiest
43:40if you know what I mean
43:41but my faith keeps me happy
43:43and it keeps me strong
43:43and it keeps me wanting to just
43:45keep on doing what I'm doing
43:46yeah
43:46you know so
43:47gotta just try and help everybody else
43:49and bring everybody together
43:50and just believe in life
43:51you know
43:52what a lovely outlook
43:53that smells delightful
43:55can I just say
43:56I am going to feed you now
43:57we've got here the pineapple chicken enchilada
43:59wow
44:00that's lovely
44:09okay pineapple enchilada
44:11come on
44:12come on
44:12come on
44:12let's get stuck in
44:14you're gonna serve up
44:15no you can do it
44:16you can do it
44:25it smells so good
44:27sometimes I always say
44:28it would be good if you had scratch and sniff on TV
44:31scratch and sniff TV
44:32it's that sweet and spice combo
44:34oh it's amazing
44:35smell-o-vision
44:36here we go
44:36alright pop that one in there
44:38there we go
44:38thank you so much
44:40thank you
44:41should we take one out
44:41I think we share one
44:42yeah we should share one
44:43I do have manners and I do usually work but
44:46it doesn't matter on this show we don't care
44:47and this is brilliant because it's perfect for black beans
44:50with sweet corn
44:51you can go to town with all the veg you add in here
44:53great for fussy veg eaters
44:55oh the pineapple
44:56oh thank you
44:57I can smell the pineapple straight away
44:59it's just
44:59pineapple
45:00oh my god
45:01belongs in unusual places
45:03this is so good
45:04Brenda what do you think
45:05this is so tasty
45:07I'm sorry I couldn't do I have to keep talking
45:12gotta say what a tasty way to end the show
45:15sadly it's the last dish of the day but
45:17what fun we've had
45:18yeah
45:19shivvy kicked things off with smoked salmon latkes
45:22jimmy's pigs had a feast
45:23we found a new use for leftovers
45:25max turned pallets into a potting bench
45:28we sipped and gossiped
45:29and we've tucked into some enchanting enchiladas
45:31but before we go we've got to say a massive thank you to our special guest
45:35Brenda Edwards everyone
45:38that's it for now and we'll see you next week
45:40bye
45:41oh I'm gonna have to finish this up
45:42I know it's so good
45:43would you like that Brenda
45:43I'm finishing mine
45:44mhm
45:45mhm
45:46mhm
45:46I'm gonna have to keep it
46:15can see
46:16It's everything
46:16you can do
46:16and I know
46:16You
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