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00:05Hey Jimmy how are you doing this morning a little bit sad actually Shiv I don't like being called
00:10names but apparently a guest on today says he's worked with a right lad of Muppets oh Jimmy
00:15listen listen listen he wasn't talking about you don't take it personally oh come on then let's
00:21get going welcome to the show the weekends were made for feeling like I'm on holiday
00:29we've got food oh I love that we've got countryside hey look at that we've got crafts I'm happy with
00:36that and we've got lots of wildlife oh here they come so if you're looking for some weekend cooking
00:41inspiration that's fantastic you have inspired me you fancy a bit of DIY or a cheeky tipple
00:49or if you just want to hang out with some famous friends forget the singing go on tour with your
00:54sausage and some furry ones too why the long face you're in the right place I cannot wait
01:00settle back for Jimmy and Chevy's farmhouse breakfast
01:14welcome to Jimmy and Chevy's farmhouse breakfast and today we're joined by an award-winning actor
01:20comedian and writer with a career that spanned from Grange Hill the Muppets to starring in his
01:25very own series yeah he's played roles as the versus Fletch to Farage and he's also known as
01:30a wicked mimic which makes me a bit nervous does it please welcome the brilliant Kevin Bishop
01:39now it's very soon time for some breakfast courtesy of Jimmy today right yeah but before that let's see
01:44what's coming up on today's show I'm living a Florida fantasy what a privilege to be so close
01:51to a wild animal and on top of that you know the apex predator of the Everglades we've got a
01:56house
01:57plant hospital how do we rescue it yes stop watering for a bit let that soil dry out completely
02:02Chevy lights up the wilderness so mesmerizing this fire hey warms the soul it's tea time for Kevin and
02:11we've got an absolute treat of a pud now I've got an absolute killer of a breakfast which I think
02:18Kevin I hope you're gonna love this black pudding wontons that classic combo well I love a black
02:24pudding and I love a wonton well there you go black pudding fan yes massive thing is it's high in
02:30protein
02:30low in fat and it's about using the whole animal and it is so delicious I put black pudding not
02:35only as
02:36a slice in the fry up yeah in pasta crumble it so in a wonton it's gonna work really well
02:41and once
02:41one is a lovely classic breakfast it is Chinese cuisine noodle soup I love this combo Jimmy what
02:47can I do to help right I'm gonna get you to blitz all that up first to help make the
02:50feeling got some
02:51chicken fillets butter I've got some cream and egg and chives onions in you were a chef weren't you
02:57Kevin I was a long long time ago before you were a child actor I mean when I was a
03:03baby I was a chef
03:04I was literally a child no I am it was a perfect job for a sort of young struggling actor
03:12you can
03:13become a chef and you can work in the back of kitchens and no one really knows who you are
03:17yeah
03:18and you just swap shifts if you have work come in and or in my case just walk out of
03:23that job get
03:24another one in those days you could you know yeah but the thing is is that when people watch comedians
03:30on TV or they're watching actors they're seeing the really successful ones aren't they but it is a
03:35hard road to success yeah it's peaks and troughs it's long there we spend a long time out of work
03:41more so than most other careers more so than in then we're in work which is the truth for most
03:46most
03:47actors absolutely and particularly I think going from a child actor to a adult actor that's such
03:51a big transition and I think very difficult for a lot of people to navigate so how do you think
03:55you
03:56have yeah well I'm looking forward to becoming an adult actor at some point I'm still navigating my
04:01way out of the child bit but yeah no it's it's a it's a hard thing to do how did
04:05you get into
04:06Grange Hill well Grange Hill was I remember there was an audition I was I was with Sylvia Young which
04:13who was the child the children's drama school I didn't go to the drama school but I was on the
04:18agency and I remember they had an audition they said it's for a children's school program but they
04:23didn't specify what it was for and I found out it was for Grange Hill did the audition it had
04:29a
04:29couple of callbacks and then they offered me the role but I live in Orpington which is sort of
04:35just on in Kent borders South London borders and I had to go very early to Boreham Wood yeah
04:41off at 5 a.m. every morning aged 12 13 or whatever that is probably a full day's work and
04:48then come
04:48home you know I had had tuition in between that so we we had three hours a day tuition whilst
04:53we were
04:53if we weren't on set we were in tuition so it's not glamorous either is it no it's not glamorous
04:59no it
04:59isn't glamorous so sorry so what what do you what are you whizzing up there in that delightful
05:03combination of chicken fillets chive egg butter and cream see that is all gonna be added to this
05:09black pudding and onion that's cooking away in here please and also what I've got is I've got some
05:14lovely apples that I'm gonna cook down as a little dipping sauce so to the apples I've got some honey
05:24nice I'm gonna put in a little bit of mustard powder and a little bit of vinegar just for sharpness
05:30are you
05:31adding any sugar to that or just honey okay great and I guess a sugar from the apples yeah so
05:37in
05:37between all this traveling this acting this tuition yes what did you eat it was time to squeeze it
05:45no we had the BBC canteen in fact the the funny thing about so we were in Bo and Wood
05:50which is
05:50where they film EastEnders yeah and back in those days we would also they would also film top of the
05:55pops there so no way as a kid yeah and so so I was there in the 90s so like
06:0192 93 94 and so we would go
06:05and have our lunch in the BBC canteen which was like you know break jacket potato and beans and cheese
06:09in
06:10those days and very unglamorous selection and we'd also be we'd be having our lunch with
06:15Dot Cotton from EastEnders and Gabrielle and East 17 it was insane time is the glamour then so it really
06:23was glamorous but actually sitting and eating and you know seeing those people around you that was
06:27brilliant Madonna had to come and eat her lunch in there or get the lunch from BBC canteen that was
06:32all
06:32there was in those days did you notice her with a baked potato and cheese yeah yeah but you know
06:40I
06:40mean it was kind of it was very exciting and and you know the experiences I had as a young
06:45kid were
06:46very incredible you know until I was um scandalously sacked from Grange Hill for bad behavior yeah just
06:54being naughty all the time my dad said only my son could get expelled from a fictional school and that
06:59was that was um yeah that was my experience in Grange Hill just a little recap so I've now blended
07:06my
07:06black pudding onion with the garlic and the ginger mm-hmm to the chicken breasts that you blended so
07:13what you need to do is you let this cool before you start making your wontons why do you do
07:16that
07:16because otherwise you're gonna start cooking that pastry aren't you so yeah I've already got a
07:20cold one here so I'm just gonna get my fryer up the sauce is cooking down fabulous so let's start
07:28to
07:28fold these ones on so what we need is just about that much my problem is I'm always such an
07:36overstuffer
07:37you know you're so tempted to go I love I love to be overstuffed but I guess it's all about
07:42subtle
07:42it's about being subtle so then if I show you what to do well you know what to do just
07:49egg the sides
07:50and then just simply I need this as well so your kids watching a lot of your stuff I mean
07:59obviously
08:00you've got the Kevin Bishop show which we'll talk about in a bit hmm but they would have watched stuff
08:04like that but they would have watched the Muppet Treasure Island wouldn't they yeah and it's a
08:08weird one because it's so long ago I have people that I work with and friends of mine they say
08:13I had
08:14no idea that was you that was like my favorite film growing up and I say I think I overused
08:20the
08:20video back in the day I think we watched Treasure Island so much as kids it's such an iconic part
08:25of
08:2590s childhood that was a game-changer isn't it I mean to get because those films in those days were
08:31absolutely massive massive massive I mean it was it was what it was quite an overwhelming experience
08:36and and I knew that it would be a success because obviously it was the Muppets and back then the
08:41Muppets were the biggest you know one of the biggest entertainment things in in town you know
08:46they were how did that come about I again just went for an open audition and they said they're doing
08:51a
08:51remake of Treasure Island they didn't say it was the Muppets and so I thought brilliant well we're going
08:57to the Caribbean somewhere and we shot the entire thing in Shepparton Studios don't my wontons are
09:02going to go into the fryer so they should sizzle and puff up only take more less than five minutes
09:08here
09:08we go and we go oil that must mean very different to Grange Hill very glamorous very different very
09:18different about sort of 20 million pounds difference between two shows no jacket potatoes they didn't go
09:26well it was a it was a you know American set in England basically so it was very you know
09:31a lot of
09:32money thrown around in those days and how do you watch the Muppets before yeah I'd actually been to see
09:36the Muppet Christmas Carol which is in fact my favorite Christmas movie and I within you know
09:43a short period of time I was cast which is a big deal that is amazing it's a massive deal
09:47just let
09:48you know last batch going in it's important that you do these in small batches yep how old were you
09:52when you did that 15 I was 27 no I wasn't I was actually 14 yeah I mean it's it's
10:00nice to be I
10:01don't know immortalized in film in some way it's this and I watch it back and I can't believe that
10:07I
10:08that's me right here we go ready to serve up ready to serve up okay let's just chop these ones
10:14so
10:15that's chives are chopping up brilliantly there thank you wow these are delicious beautiful here we go
10:24they're my breakfast flat pudding wontons right here we go Kev from one of these okay and what's in
10:46this what's in this sauce again that's the apple a bit of garlic bit of ginger I mean these are
10:52really
10:52good for breakfast but they're just really good for a snack at a party light supper yeah mmm mmm
11:00very nice the crunch yeah the black pudding lovely that's really lovely Jimmy oh you pass the audition
11:11very nice I think it's perfect time for a little break and when we come back Chantal Dawson has some
11:18tips for ailing houseplants shivvy has a lesson in bushcraft we put the ooh into oolong and we'll
11:23be spicing up a pud so stick around and we'll see you after the break yeah you're gonna eat the
11:28rest
11:29this aren't you yes well I like the crispiness it's good
11:50welcome back we're still here with a fantastic Kevin Bishop everyone he's already had some lovely black pudding
11:57wantons they were so delicious we've got so much more still to come if your house plants are on death's
12:03door Chantal's to the rescue bushcraft expert mark shows me the light all that sap in there that's
12:09really gonna go where is some strong fire look at that and we share a brew with Kevin but before
12:16that
12:16we're off to the wildlife park this morning I'm off to the reptile house to visit my absolutely
12:26favorite reptile hey did Bex hey all right yeah look at her she's great isn't she awesome
12:42aren't she oh having a nice little bit of brekkie what's she got so she's got a little bit of
12:46sprat
12:47and we've also got some cut-up quail for her so it's a nice little tasty snack between all those
12:51big feet we give her lovely so she had a bit of surf and turf then and you've got to
12:55do it with these
12:56big forceps haven't you she definitely doesn't know the difference between your fingers and food so
13:01so she's really pretty isn't she and I've got a big thing for crocodiles because they're such
13:07ancient animals and and you find them across the globe all across sort of Southeast Asia Australia
13:14Africa but this particular species the moolets it's from the Americas in particular where's she
13:21from Mexico Mexico yeah Guatemala all those kind of places Belize yeah so what else would she eat in
13:28the wild so be anything that comes up to the surface of the water so whether it be rodents be
13:33deer small
13:33mammals but fish anything that's actually in the water as well I love the way that they swallow as
13:39well because they sort of throw the food back into their mouth don't they yep there we go so normally
13:47they'll use the water to like obviously help them swallow it but on land with little stuff she is
13:53pretty good so when we give her big feeds she will take it from us and then she'll drag it
13:58straight
13:58away into the water yeah and then she'll start chomping at it and then using that flow of water to
14:03help her swallow it yeah and when she arrived she was I mean much smaller than she is now mm
14:08-hmm about
14:09half the size of the size and this enclosure was ginormous for her then yeah but now it's a bit
14:16too
14:16small for her yeah so it's time for an upgrade absolutely and I know we've been working a way
14:21to build a whole new area so I'm gonna go and check it out now and see how the builders
14:24are getting on
14:25amazing I will see you later on so this is the new area that's under construction should be finished in
14:41about five weeks time so our lovely Morlitz crocodile is going to live over in this area
14:46it's all got natural light this is a huge swimming area for our crocodile you have a lovely island up
14:53here planted with lots of tropical plants and she's going to be joined by a few friends because on this
15:00side we're going to have a pair of American alligators big pool for them an island and they'll
15:08be able to swim outside now there's no alligators here at the moment but when I was in Florida I
15:13was lucky enough to meet them in the wild I'm in the middle of the Everglades this is the place
15:31I've wanted to come to ever since I was a kid I'm about to meet a local legend who's going
15:35to show me
15:36around I've come to tiny Coopertown population eight I'm meeting its mayor Jesse Kennan for what
15:45he's promised me will be the ride of a lifetime hi there I'm Jim hi Jim I'm Jesse Kennan how
15:51you
15:51doing nice to meet you Jesse can read right where shall I sit you're going see it's gonna be for
15:56you
15:56right up there sir all right W this is brilliant shall I pop these on that's a good idea I'd
16:05put
16:05those on okay right love a bit of radio tape yeah we all say it let's go you go a
16:25world heritage site
16:26the Everglades National Park is known for its biodiversity when I was a little kid I had this
16:40book about wildlife and it had all the different habitats around the world and one of them was the
16:45Everglades and I was obsessed with it but tell me about the Everglades because it's an incredible habitat
16:51okay well it's actually a freshwater river but it'll travel about one mile per day so it's one
16:56big river one big river and we've got about 10,000 square miles it's about you know about 120 miles
17:02in
17:02length about 50 55 miles at the widest point so you have roughly about 10,000 square miles there's
17:07seven and a half million acres and of course this is the home of the alligator isn't it this is
17:13the home
17:13of the alligator cake this is a fresh water where we're all in right now but along the coastal area
17:18you'll have the brackish water so you'll have the crocodile Florida is the only place in the world
17:22that has our crocodile and alligators there are actually around 200,000 alligators living here
17:29and we don't have to wait long before we spot one this is kind of a gator hole in this
17:35area here so
17:36he'll stay around this area he won't always be here but this will be his main area he'll come back
17:41and
17:41forth to so we know where to look for him but isn't it incredible that you you don't think they're
17:45around all of a sudden you see one just pop up there's another one just going behind behind this
17:49look at that let's look yeah he just he just came and showed up yeah he's just coming out checking
17:54out everybody else they're everywhere and how can you tell the size of this one down here how big
17:58if you look from the tip of the nose to the corner of the eye each inch will be equivalent
18:02to
18:02one foot so if you've got a nine inches between that there area you'd have a nine foot alligator
18:07is he a nine-incher he's a little over nine feet he's not quite making ten yet but he's getting
18:12pretty close to it what a privilege to be so close to a wild animal and on top of that
18:17you know the
18:17apex predator of the everglades yeah and he's amazing because he can move so silently and you
18:23all of a sudden he's there you don't realize he's there yeah well do you know what i've three things
18:28i've done to say that i've wanted to do as a kid one going one of these air boats to
18:32see an american
18:33alligator in the wild and visit the everglades okay i'm glad you've enjoyed our tour i'm all done now
18:40i've spent a time here that is looking incredible
18:51is it wrong that they find them a little bit scary i think so they're amazing creatures i i could
18:56sit and watch them all day long i bet you could jimmy anyway it's time for some house plants now
19:02we
19:02all love house plants but how often do you kill yours or maybe that's just me luckily we've got the
19:06florence nightingale of the plant world chantelle dawson with it yes chantelle who's going to show
19:11us what we're doing wrong yes we've got a bit of a houseplant hospital here because we've got some
19:16unhappy plants so we're going to establish what the problem is and how we could potentially fix that
19:21yeah this looks like my home actually does it because there is that situation where you might have
19:27a friend pop over brings you a nice little plant it looks the business two weeks time you've killed it
19:32yeah yeah so shall we start talking about some of the problems we have with our plants yes please
19:37so the first one we have which is looking quite unhappy is it's a trader scantia plant this plant
19:44has had too much sun and too little water so you can see the crispy leaves it sounds really crispy
19:51too much sun too little water yeah so this is a really crispy plant and you can tell if a
19:58plant's
19:59under watered if you pick the pot up and it's quite light yes that means that soil is light
20:04whereas if you have a plant that's quite over watered which is that pothos it's quite heavy when
20:11you pick it up because the soil is dense the soil color is also kind of a dark color yep
20:17okay whereas
20:18if it's really dry the soil is a light sandy color okay and jimmy if you take the plastic pot
20:25out of that
20:26yeah there's one thing we do a lot is water too much and we kill with kindness yeah walk past
20:33the
20:33plant pot water it every time i walk past it whereas actually they don't need that much water
20:37so one thing we need to be careful of is the water doesn't accumulate like it has done in that
20:42gold pot
20:42right so it's it's it's there you see it in there look look at that wow so we either take
20:47the plant
20:48out and water over a sink so that all that water can drain through or just chuck it away afterwards
20:54because otherwise it causes root rot this is a case of just stop watering this one now how do we
20:58rescue it yes stop watering for a bit let that soil dry out completely and how do we rescue this
21:03one
21:04because this is what i see at home a lot so that's not a complete goner because i'd have thrown
21:08this in
21:08the bin what i have done for example to show you is you can take some cuttings so you can
21:13just take
21:14the dead leaves off okay and just feel those stems they feel really nice and firm they're not soggy it
21:21means it's not rotted you've got a nice thick firm stem so you can take some clean secateurs yeah if
21:28you'd like to cut some of these stems and then we're going to propagate that in water all the way
21:34down the stem yeah you can do yeah oh yeah that's quite juicy inside as well yeah all the way
21:39down to
21:40the base it's a firm stem so you can let that let that cut heal over for maybe four hours
21:46or so and
21:47then once that's healed over you can pop it in water and then roots will grow and then you can
21:51plant it and you've got a new plant amazing so don't chuck your plant if you can see some of
21:54those
21:55beautiful juicy stems yes okay yeah so that's watering that's light so we can move on to some pests
22:01that lovely plant unfortunately has a mealy bug that's not the mealy bug there is it
22:07like what's that that mealy bug's like oh here look it's a white fluffy right here on this stem
22:15here jimmy can you see if you lower that leaf yeah can you see this part here and they're a
22:22bit like
22:23aphids aren't they yeah they stuck to the stem and if untreated it could kill your plants so we're going
22:28to treat that today okay we've got some rubbing alcohol that we're going to use and we've got a cotton
22:34bud okay should i pass that to jimmy just pop it over here because basically that little crit is in
22:38there and he's sucking all the juice out of that plant yes and what's this what we're going to do
22:44with this it's rubbing alcohol so we're going to put alcohol over him so it's a rubbing alcohol and
22:49just clean that off and clean it for as long as you see the mealy bugs and treat it as
22:55soon as they
22:55come out and so that alcohol will sort of dissolve some of the skin around and make it hard for
23:00it to
23:00yes respire and end up killing the yeah the pest yes okay yeah but because it's alcohol it's not
23:06like you're spraying poison everywhere no wow okay fingers crossed that will be right fantastic the
23:13other thing chantelle i know it sounds a bit crazy i mean talking to your plants i do that plants
23:19and
23:20mental health is a big thing that's how i got into plants because they are so therapeutic i grew up
23:25in
23:25south africa i walked around barefoot i climbed trees i had my hands in soil nature was a huge
23:31part of my upbringing so now i have all these plants in my space and it's just the touching the
23:37smelling
23:37of soil the feeling and the different textures it really is great for mental health the basic rules
23:42to keep them healthy yes with yours you're going to check for watering and i'm going to chat to them
23:47all
23:47day play music to them as well well yeah yeah they music you know they like house music
23:56oh thank you so much chantelle always love me to have you it's now time for a cup of tea
24:00but don't go anywhere too far yes because coming up shivvy is going to brush up on her bushcraft
24:05and it's tea but not quite as we know it jim so see you very soon
24:30welcome back we have been having a fantastic morning with our hilarious guest kevin bishop
24:35yes we kicked off with black pudding magic had awesome wildlife encounters and an appointment
24:44at the house plant hospital now jimmy have you ever wondered what you would do if you were cast
24:49away on a desert island or lost in the wilderness yeah i'll just bring you up do you know what
24:53you
24:53laugh actually that's not such a bad idea because i've been taking lessons in survival
24:57from bushcraft expert mark beckham oh this sounds good
25:11aren't the woods beautiful peaceful relaxing grounding but like any wilderness once the sun
25:18starts to go down it can all get a bit scary but luckily i know the man with the perfect
25:23natural solution
25:34that's what we're doing today we're going to make a woodland torch today love the sound of that okay
25:39you've got some fantastic looking ingredients for want of a better word what all the different tinders
25:44there yeah so we've got this one's called fatwood or maya wood and it's basically pine then it's
25:50packed with resin which is why it gives you this texture that it's got and that color and that aroma
25:56i
25:56can smell that from here yeah and that will burn well that burn very well so we've got some of
26:01that
26:01we've just got some just deadfall that could be anything there anything at all on the floor
26:07and then also it's going to split the stick so we put them on we've got catnip cat towels or
26:13bull rushes natural yeah these are what you see on the rivers we've got here we've just got this
26:17normal cone off the floor and what i've done with this one to make it a bit more of a
26:22wick i've just
26:23melted up some beeswax and just dipped it in that's brilliant and i'll just let that dry and
26:27then here we've got some birch bark is that bark yeah it's bark off a birch tree that is absolutely
26:33mad i've never seen bark like that and you've just left that to dry again yeah i mean it comes
26:37off the
26:38tree like that i peeled it off the tree like that yeah and then in here which is one of
26:42the key
26:43ingredients is pine sap and when that burns it's a real strong i'm looking forward to that lovely yeah
26:48so now we've got everything that we need all right so shall we first yes first of all then we're
26:54going
26:55to split the stick okay okay so we need to put a cross into that um i'm just going to
27:01use that as a
27:01baton okay so i'm just gonna
27:09is that quite easy to split yeah that's dry yeah that's nice and dry and then we're just going to
27:16go straight across look at that perfect cross on the top
27:23so you're going about a third of the way down it's just going deep enough that you can get all
27:29of your
27:30pack all the fuel in yeah pack everything into it so what are we going to do now you've got
27:34this
27:34lovely yeah and what we're going to do we're going to use these just these sticks okay yep and all
27:41we
27:41want to do is we might have to use the knife again oh just to open it up just to
27:46open it just to open
27:47it up so if you want to pop that in if i open it up sure just lay it across
27:54okay yeah is that not
27:56hurting your hand no that's fine okay so once we've got that there we just want to pull it down
28:01and then that will give us a space to put the other bits in yeah and just do the same
28:07again yeah
28:10there we go okay so we've you can see now we've separated that all and so what are we going
28:14to put
28:15in there we're going to put the cone down inside and we're going to push that down okay
28:22then what we can do is we can start packing it with well shall i hold it so you want
28:25to hold it
28:26and then i'll pack so i'll just okay look at the beautiful color they're lots of different colors
28:31of sap so this has been collected from different species of trees just all from what's around here
28:36yeah so all i'm going to do now is i'm going to just start taking this is the messy bit
28:40okay i'll let
28:41you do the messy bit i'm just going to start packing it in okay and this is going to give
28:46us a nice long
28:46burn as well okay look at this it's so prehistoric yeah yeah this is something about it isn't it yeah
28:56so that's nicely packed now okay and what's next what's next is we're going to use some of this
29:01fatwood yeah okay and i'm just going to take my knife i'm just going to take the back of the
29:06blade
29:06okay and all i'm going to do is take an edge yeah and i'm going to fluff it up
29:12all right ah so this is something that will then light really easily yeah okay if you just hold
29:19that for me and i'm just going to pack some on there because i just want something that's going
29:25to take a spark now what we can do as well if you want to is just to give it
29:31a little bit of an extra
29:34dimension so many different elements of fuel here right yeah we can just wrap that round
29:40and then we can just take a smaller stick and we can put that in there and it'll hold that
29:47in place and then we can try to uh put a spark on it if you like what's that this
29:53is me little ferris
29:54rod and striker okay okay and i'm going to try and get a spark onto that fatwood okay so i'm
30:00going to
30:00place it in there okay okay okay and if we just take that yeah so we just need to get
30:12that going
30:12now we want that resin to catch because that's really what's going to give us our burn okay
30:19so mesmerizing this fire hey warms the soul warms the soul it licks at that wood
30:25so that that resin is starting to catch now fantastic you can see because you're starting
30:30to get that black smoke that's from the resin okay there you go so you can see that's taking
30:36quite a bit of wind now and that's not blowing it out so and with all that sap in there
30:41that's really
30:41gonna that's really gonna go well that is some strong fire look at that you know and that's all
30:46just perfectly natural yeah as always mark i learned something so incredible every time i'm with you and
30:52today's been especially enlightening thank you well it's always a pleasure to have you
31:02so was that as fun as it looked do you know what jimmy i feel more at home with my
31:06induction
31:06halves and electric torch naked flame scares me a little bit but i now know what to do yeah at
31:11least
31:11you did it at least you did it now time to wear a whistle what are we having we're going
31:15sophisticated
31:15today right i know you love a little bit of tea so we're going to do iced peach oolong tea
31:21right
31:21that sounds like it's your kind of drink kevin iced peach oolong tea yes yes yeah you had me at
31:27peach
31:28so we've got oolong tea here which is in between green and black it's not a cross but it's in
31:33between we've also got peach we've got lime and we've got filtered water and rosemary so jimmy if you
31:39can pick a couple of those stems and give it a wash and rosemary is a herb that makes you
31:43feel happy
31:44it's a happy herb it is indeed now the beauty of this is you can actually use a lot of
31:48different fruits
31:48stone fruit you can use berries as well um instead of doing the peach you can do strawberry and basil
31:53and you can steep it overnight but the really important thing is it needs to be washed because
31:57we're going to steep all of this overnight and the bacteria can actually contaminate this i'm just
32:03going to quarter this up and jimmy's going to bring that rosemary back for me kevin i want to talk
32:09to you
32:09about obviously you're acting producing you know you do so much multi-talented man but one of your key
32:16skills is impersonations when did you first realize you could really take people off well um school
32:25actually was the one because i could take off at that age i could take off male and female teachers
32:33yes so
32:34i remember we had a french a french female teacher and i could sort of make the class stand up
32:39and
32:39sit down and be like i said what's the plan and then they would stand up and it was bedlam
32:43and i
32:44used to phone my friends well on the landline at home which all you have to do for mobile phones
32:48i'd call them on the landline and they they would answer and i'd be like okay i want to talk
32:52to your
32:53mother please i don't know what you're doing outside earlier on i said i don't know what you're
32:57doing here i always speak to you mom and they'd be like no please please please i'm very sorry because
33:02i knew what they'd get up to and i made out they'd been they'd been rumbled so there was a
33:06lot of fun
33:07but it was just it was something i actually thought would never benefit me in any way it would just
33:12be
33:12a curse that you know used to get me in trouble at school and then i ended up somehow making
33:16a
33:16uh a career out of you know impersonating although i'm not an impersonator i'm an actor who yeah who
33:23can mimic people and you made that hilarious show about farage and it wasn't a political show about
33:30farage's politics or anything else it's basically what he got up to at home it was called nigel
33:35farge gets his life back so i had to watch him and i had to watch footage of him and
33:39i and what for
33:41me it's a physicality it's not a sound i can listen to someone on the radio whatever and but
33:46it's it's when you actually see the physicality of the person with farage you know everything
33:50it's very much you know very physical and well he does a physical thing with his head like it
33:54has a purr thank you thank you very much um so that's that's nigel thing and you know but
34:00donald trump's got the kind you know with donald he's kind of like he has a physicality and it's
34:04like you know and he's very much like this because you know one of the greatest people like
34:07jimmy i know jimmy very well he's a great guy a great friend of mine possibly the greatest friend
34:12i've ever had and he's got this kind of like you know very sort of you know physical instinct with
34:17with the nose like that you know it's the mannerisms the mannerisms to the character can i quickly pause
34:22for a second so it's steeping here the one thing i forgot to say when you put the citrus in
34:26because
34:26it can be lime it can be lemon you must remove the pith and the skin because that's going to
34:30give off
34:30a bitterness we only want the citrus element you steep that overnight and then you end up with something
34:35that looks look how gorgeous look at that that is beautiful delicious sitting overnight that is
34:40sitting overnight you've got beautiful peach the rosemary the citrus infused here and you can as i
34:45said swap these flavors around the basil the strawberry go for blueberries um a little bit of
34:50mint you can have so much fun here with this so i'm going to sing this and so living this
34:55is actually
34:56it's hilarious this you're living with steve coogan so you live with for a period of time wow i just
35:02did
35:02yeah a small period of time i lived with steve yes and but the thing is is that you do
35:06a steve
35:07coogan impersonation well steve steve's similar to me in the sense that you know he would he would
35:12suddenly click with a voice and he'd say i can do this voice and and so he knows what it's
35:16like
35:16once you get into it you can't get out of it and when i was living with steve i would
35:20be like
35:24coffee coffee steve he'd be like yes i'm black coffee look look do me a favor just stop doing the
35:29impressions towards me because the thing is is that you're doing depression to me and i'm doing
35:33an impression of you doing an impression of me i think you're going mad just just just stop doing
35:37it just just stop doing it right now because it's really really annoying and uh and you know you can
35:42just stay here as long as you want just just stop you just stop with the impressions got it just
35:45got
35:45to go and so if i can tell a story if i it's got me in trouble if i can
35:49do the impression of someone
35:50i'm who's in the story i'll have to do it you have to do it you have to become that
35:54person oh and then we have
35:56it very simple very easy iced peach oolong tea wow look at that chip whoa we've been chatting away
36:03wonderful lovely
36:13right let's have a little sip shall we color right sunrise sunset okay you're going in okay
36:18oh that's really refreshing isn't it because a lot of iced tea i've had particularly the states
36:24really sweet they put loads and loads of sugar you don't need it this is a hint a subtle sweetness
36:28from the peach do you like that kevin i really like that do you really nice nice bit of milk
36:37in
36:37there lovely well i think while we sip on these it's time to take a break but when we come
36:46back i've
36:47got a tropical twist on a classic dessert yeah you can't have milk in now what's wrong with you
37:11welcome back we've been having a ton of laughs and some great rub with our brilliant guest kevin bichel
37:17yes it has been chocoblock hasn't it from black pudding with a twist yes snappy at home and snappy
37:24abroad chantal's green finger tips to jane of the jungle and of course putting the ooh into oolong
37:32oh yes absolutely but now it's time for the final dish and i think shivy we've got something a little
37:37exotic haven't we you know i love to put a pineapple in everything so so we're going to do a
37:41pineapple
37:42creme brulee with a little hint of chili this is a bit fancy but actually it's very easy classic
37:47method of doing a creme brulee but i'm just going to add some tropical ingredients into it i tell you
37:51if there's a gap she squeezes a pineapple i do i do indeed does this sound a bit of something
37:56you'd like
37:57to eat yes a creme brulee i love a creme brulee i love a creme brulee so kevin we've talked
38:03so much
38:03about your childhood but now bring us up to date what are you excited about working on now uh well
38:09i'm just
38:10uh finished doing the second series of only child yes so that's that's fantastic so tell us the premise
38:17of that it's uh greg mchugh and uh gregor fisher okay rab c nesbit oh yeah brilliant um and it's
38:27a
38:27father and son duo uh he comes to live back with his dad in um fores in scotland uh whilst
38:34his career's
38:35taking a bit of a uh tumble yeah and uh his dad's getting a bit more senior getting a bit
38:40more
38:40forgetful um and hilarity ensues is my character's called tim he's a fitness influencer obviously
38:50yeah so tell us about says about tim then well he's he's a he's very intense very earnest character
38:56he's a nice guy but he doesn't really understand him humor's a bit lost on him right so it's a
39:00nice
39:00character to play for me actually because usually my characters are intentionally funny whereas this
39:04one is accidentally funny and you're filming this up in glasgow yes oh that's quite funny enjoying
39:09being on location i tell you what i mean i'm absolutely loving glasgow and i've never been
39:15to glasgow i went for a couple of hours when i was about 14 for an interview a tv interview
39:20and that's
39:20the only time i'd ever spent there but i've been there for the last six weeks and it's just been
39:25brilliant i love fantastic city glasgow and great fried food as well no the restaurant scene in
39:31glasgow is incredible well there's this is it i mean the restaurant seems great there because there's
39:35a lot of opportunity yeah it's not as expensive for rates and stuff and there's some really interesting
39:39restaurants popping up it's a it's a brilliant place to go i'm making a pineapple cream here that's
39:44lumpy which is fine because we're going to sieve it but in here i've got the pineapple that i've
39:47blitzed up i've got a little bit of vanilla okay cinnamon so i'm bringing all those warm spices
39:51as a creme brulee nice but yeah so glasgow is um a fantastic city the produce the seafood's
39:58incredible yeah beef obviously speaks for itself and your character is he scottish no he's not okay
40:05so you haven't had to do an accent or anything else like that yeah yeah uh no it's it's um
40:11he's he's
40:11just a very sort of serious character which i'm not used to playing but um but yes it's fun actually
40:16so it's a good central joke is that he doesn't get the joke so yeah okay you do a lot
40:21of
40:21range of acting because it's not only comedy right you've also got drama yeah so what do you
40:25prefer to be honest i don't really kind of see it that i mean for me it's more about character
40:31you
40:32know the character of what we're doing and you know i find that too much of it is kind of
40:37split
40:37into what's funny what isn't for me it's like people are funny you know like the things that
40:43people say are funny whether they intend to be or not and it's just more about the layers of that
40:49character that's that's the thing that i find most interesting but what about your stage work
40:53as well because i think your film you've done a lot of film we've done a lot of writing a
40:57lot of
40:57comedy but live stage or plays i've seen you in plays yeah and you seem to sort of beam do
41:03you
41:03really enjoy i love it yeah okay it is my favorite yeah it's about live live performance is my favorite
41:10thing and i think with a with a play every night that you go on even though you perform the
41:15same lines
41:16you know every night's different because you're feeding off the audience right so i guess you go
41:20out there and there's some energy that you've got that's different to what happened yesterday
41:23how exciting yeah and and you know we play with whatever with material we've got so the intonation
41:30can can change hopefully not too much every night but you know you can every every night is a different
41:35show ever played a chef i have actually have you yeah yeah i've played a chef a couple of times
41:41actually yeah how did that work out great oh yeah i've done a lot of stuff with um in dramas
41:47as chefs
41:48so what i've done here actually kevin i have uh separated and pushed through a sieve that lovely
41:53pineapple so it's going to be a really beautiful smooth because when you break into a creme brulee
41:57it's like velvet right lovely you need to make sure that that is really nice and smooth then i'm going
42:00to add the pineapple cream to the lovely egg custard that jimmy's put together here and we're going to
42:05thicken this up over a bain marie i can't i don't think you can beat a creme brulee yes i
42:10mean there
42:11is nothing more satisfying than bashing the top or maybe i should say just tapping the top of the
42:16creme brulee yeah what's your go-to dessert kevin um a good apple pie oh you can't beat a good
42:22apple pie
42:23we're going to put a bit of chili in here for a little bit of excitement a little frisson of
42:27excitement
42:27and some lime zest as well okay um well i love creme brulee it's a canvas for so many flavors
42:33obviously the
42:33natural one it's beautiful but you can throw in mango passion fruit strawberry it's really simple
42:39just to flavor that custard so ideally you would thicken this for a lot longer jimmy just chuck some
42:43of that uh chili yeah into the so is that lime zest is going in the in the custard it's
42:51going to go
42:52into the do you want this finally chopped along with it oh no let's go for a little bit more
42:55fine
42:55chopping you're also doing some filming for daddy issues that's it yes that's quite exciting as well
43:01isn't it very and uh you know amy lou wood uh and david morrissey brilliant cast um really funny
43:09scripts danielle ward um yes it's a nice show and um it's really lovely being an actor because you
43:16get to work in all these other places it's lovely to spend some time in glasgow and it's lovely to
43:19spend some time in manchester as we did with um daddy issues all right so beautiful spiced pineapple
43:26custard you want that to get quite thick a little bit more time than i put in there and then
43:30you're
43:31just going to pour it into ramekins and we're going to bake this in the oven now with this the
43:34best
43:35method really is to put a ban marie set up here as well so you want hot water kind of
43:40halfway up the
43:41ramekins and then once that goes into the oven to cook it'll ensure that it's evenly cooked all the
43:46way through and then jimmy can you pop out the ones we made earlier yep and it's really important once
43:53it
43:53comes out of the oven it goes into the fridge just to cool yeah so you get that lovely cooled
44:00custard look at that i mean oh lovely oh that smells so good and we're gonna do our brulee topping
44:06which i think is probably one of the most satisfying things that you can do agreed let's pop that on
44:12just a really even amount of sugar oh it's blowing away in the wind here we go
44:20very excited about this i love creme brulee i'm excited about this
44:27there we go look at that lovely look at the colour change there so what do you want to make
44:32steve
44:32coogan think of this then um i should imagine he'd like a creme brulee actually did you ever cook for
44:39him i did what did you make um i just generally sort of we spend a lot of time together
44:45on our
44:45own so i'd make you know pasta and chicken and whatever else steve's not really into his cooking
44:51but he likes he likes nice food yes good okay that will do oh look at that when it bubbles
44:57up
44:58okay and there we have very nice our pineapple and chili creme brulee oh yes look at that
45:15so it's really late time let's put that over there spoon for kevin oh yeah okay this is the moment
45:22this is the moment this is the cracking moment that's lovely go on crack it okay oh you crack
45:28it like that there's a nice oh guys oh lovely i love it it's almost like shards of glass
45:36mm i love it oh with the chili with the chili and the pineapple the lime zest how would you
45:43rate this
45:43in this is character oh in character yes okay it's a very very good creme brulee it's probably one of
45:50the greatest creme brulee's i've ever had i'd say it's just it's a strong eight out of ten maybe a
45:55nine maybe a nine could be a nine it's always great to hear what trump has to say about your
46:00creme brulee isn't it absolutely a massive thank you to our wonderful guest kevin bishop everyone
46:07thank you thank you we'll see you all next week see you bye right let's finish this up
46:21you
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