Love Your Weekend with Alan Titchmarsh - Season 8 - Episode 11 - video Dailymotion

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Transcript

00:00:00In the natural world, as so often in our own,

00:00:03the maternal bond is a keystone to surviving and thriving.

00:00:08See here, Maggie and Jessie and their beautiful three-week-old lambs.

00:00:13From the first nozzle, the ewe imprints a scent and sound on her newborn.

00:00:18Thus, the stage is set in securing the next generation of the flock.

00:00:24Happy Mothering Sunday. It's time for Love Your Weekend.

00:00:56Love Your Weekend.

00:01:02Nature. The gentlest mother, impatient of no child,

00:01:08the feeblest or the waywardest, her admonition mild.

00:01:12In forest and the hill, by traveller it's heard,

00:01:15restraining rampant squirrel or too impetuous bird.

00:01:20Mother Nature there, by Emily Dickinson.

00:01:22The perfect poem for this Mothering Sunday.

00:01:26And we've a perfect show for you today.

00:01:28Coming up, she's the legend from Liverpool and everyone's favourite prime suspect.

00:01:34Linda LaPlante on her latest killer thriller,

00:01:37as we prepare to say farewell to anti-hero Jacques Wall.

00:01:41And he's thrilled us all in classic shows like Cutting It,

00:01:45McDonald and Dodds and Prime Evil.

00:01:47James Murray talks friendships, fishing and family life right here in Hampshire.

00:01:53Forest Jonathan Moses here,

00:01:55with some innovative Mothering Sunday floral masterpieces,

00:01:58guaranteed to impress, as they always do.

00:02:01And Mum's the Word, in today's Best of British,

00:02:05drinks expert Andy Clark has the perfect alternative

00:02:08as he serves up the Mother's Day martinis,

00:02:11fit for this special day,

00:02:13including Mum's the Slurd

00:02:16and Mother Nose Zest.

00:02:19Where does he get them from?

00:02:20Sure to be a memorable Mothering Sunday after a couple of those.

00:02:29The crime scene is set for today's guests.

00:02:32And when it comes to crimes, these two know a few things.

00:02:35From prime suspect, trial and retribution and the governor,

00:02:39welcome Linda LaPlante with the spotty mug.

00:02:42And keeping the long arm of the law theme going,

00:02:45described as a pompous idiot, ruthless and slippery,

00:02:49his words, not mine,

00:02:51MacDonald and Dodd's Chief Superintendent John Houseman,

00:02:54James Murray.

00:02:55Welcome to you both.

00:02:56And because it's crime,

00:02:57I felt I had to read

00:02:59the most astonishing blurb-cum-miniature

00:03:04little pracy of the plot

00:03:06of Linda's latest novel, Sacrifice.

00:03:08Now, listen to this.

00:03:09If this doesn't encourage you to read this,

00:03:11Detective Jack Wall

00:03:12leads Scotland Yard's fledgling art fraud unit.

00:03:16Its survival hinging on exposing a suspected forgery,

00:03:19a multi-million dollar masterpiece.

00:03:22When his informant,

00:03:23gallerist Esther Langton,

00:03:24is brutally murdered,

00:03:26Jack's hunt spirals into obsession.

00:03:28Clues point to Adam Borda,

00:03:30a reclusive genius,

00:03:31hiding in a decayed Sicilian villa,

00:03:34haunted by mafia ties and violent secrets.

00:03:37You've been watching Listen With Mother.

00:03:39Who writes that?

00:03:40Who writes that?

00:03:41Somebody at the publisher.

00:03:43It's unputdownable.

00:03:45Unputdownable?

00:03:46Stuffed with drama and character and colour, darling.

00:03:49Oh, dear, oh, dear, oh, dear.

00:03:50Hasn't been commissioned for television yet?

00:03:51Oh, clobber them.

00:03:54Now then, Mothering Sunday.

00:03:57Yes.

00:03:58What were your traditions, Jim?

00:04:00I mean, you and I,

00:04:01well, all three of us,

00:04:02our mums are no longer with us,

00:04:03but so many happy memories.

00:04:05One of my earliest memories

00:04:06about Mothering Sunday,

00:04:07I said to my mother,

00:04:08what do you want for Mothering Sunday?

00:04:10Because no child,

00:04:11you know, it's much easier to be told

00:04:13what gift to give.

00:04:14And all my mother used to say,

00:04:16she was very stoic and very northern,

00:04:17she used to just say,

00:04:19I just want a bit of peace and quiet.

00:04:21That's all she said.

00:04:22And, of course, I couldn't give her that.

00:04:24So it was an unquited gift.

00:04:27You won't failure.

00:04:27I have no peace and quiet to give.

00:04:28Peace and quiet.

00:04:29That was it.

00:04:30What about you?

00:04:31Memories of your mum, Linda?

00:04:32Well, I've got this

00:04:34because it reminds me of my mother.

00:04:37and I saw it in a catalogue

00:04:39and my son bought this

00:04:41for my Christmas present.

00:04:43And the reason is

00:04:45my mother had this fur stole

00:04:48that she was so proud.

00:04:51She was a little bit, you know,

00:04:54I'm just going to the golf club,

00:04:56but I'm wearing my mink stole

00:04:59and she'd come down in this.

00:05:01It looked like this.

00:05:02It might have been squirrel.

00:05:03I don't know.

00:05:04But this rap,

00:05:06and when I saw this,

00:05:08I thought,

00:05:09oh, that's my mother.

00:05:10She was so adorable.

00:05:12She just,

00:05:13I mean,

00:05:13she actually was sitting,

00:05:16watching TV,

00:05:17and she said,

00:05:17did you write

00:05:19Prime Suspect?

00:05:21So I said,

00:05:21yes, mother.

00:05:23All of it?

00:05:25I said, yes.

00:05:26She said,

00:05:26well, I don't know

00:05:27where you get it from.

00:05:28Oh, bless her.

00:05:30That's presumably not mink.

00:05:32No, it's fake.

00:05:33Fake fur.

00:05:34But it was in a catalogue

00:05:36in the Daily Mail.

00:05:38And I said,

00:05:40I want that.

00:05:40But it's my,

00:05:42I feel like my mother.

00:05:44I look like her

00:05:45in this.

00:05:46But it's,

00:05:47you know,

00:05:48probably incredibly old-fashioned.

00:05:49No, it's lovely.

00:05:50It's very glamorous.

00:05:51I used to love,

00:05:52I remember years ago,

00:05:54which actually rather neatly

00:05:55leads me on to my next question.

00:05:57I remember seeing,

00:05:58when I was very young,

00:06:00the Martha Longhurst,

00:06:01Mindy Caldwell,

00:06:02and Eelon Sharples

00:06:03in Coronation Street,

00:06:04and they went out

00:06:05to an evening do,

00:06:06and they all had

00:06:06mink stoves on.

00:06:07Yeah.

00:06:08And there they were,

00:06:08and they were wearing a berry

00:06:09and a little tweedy coat,

00:06:11you know.

00:06:12Now then,

00:06:12you were both in Corrie

00:06:13at some point.

00:06:14Yeah.

00:06:15Were you in Corrie?

00:06:16Yeah.

00:06:16I was in Corrie.

00:06:17But I don't remember most of it.

00:06:18I don't know why I say that like that.

00:06:19I was very proud.

00:06:20What were you?

00:06:21Who were you?

00:06:23It was my first ever acting job.

00:06:25I was Sandy the barman

00:06:27in 19,

00:06:28way back,

00:06:29many, many years ago.

00:06:31And yes,

00:06:32I was Jack and Vera's barman

00:06:34for about three episodes,

00:06:35and it was a frightening experience.

00:06:37Were you no good at the job then?

00:06:38No good at the job.

00:06:40Literally,

00:06:40I mean,

00:06:41thankfully I think I was contracted

00:06:42for three episodes,

00:06:44so I was done.

00:06:45I was in and out.

00:06:46But it was so frightening

00:06:48because Bill Tarmy,

00:06:50I think he played Jack.

00:06:51He was wonderful.

00:06:52Man,

00:06:54you know how those shows are filmed.

00:06:56It's very quick.

00:06:57It's like a sausage factory.

00:06:58There's not much time for

00:07:00creative input from the actors,

00:07:01shall we say.

00:07:03You just stand on your mark

00:07:04and you say your line

00:07:05and we move on.

00:07:06And that was my first introduction

00:07:08into the world of acting,

00:07:09screen acting.

00:07:10And I walked into the Rovers

00:07:12and I was absolutely petrified

00:07:14and the bright lights

00:07:15and I'd overlearned my lines

00:07:17and, you know,

00:07:18I was just a mess,

00:07:20shaking and sweating.

00:07:21And I walked in

00:07:22and I said my line to Jack,

00:07:24cut,

00:07:25and Jack just looked at me

00:07:26and he was polishing,

00:07:27or Bill looked at me

00:07:28and he was polishing the glass

00:07:29and he went,

00:07:30you're shaking like a leaf, son.

00:07:31And I said,

00:07:34and he said,

00:07:37either stop shaking

00:07:38or think of doing something else.

00:07:40And after that stint on Corrie,

00:07:44I said,

00:07:44no, I can't,

00:07:45you know,

00:07:45I don't want to be an actor

00:07:46or I don't want to be an actor

00:07:47like this

00:07:48because it was so frightening to me.

00:07:50It was being thrown

00:07:51into the lion's den,

00:07:53you know,

00:07:53first off.

00:07:54So I then went and did theatre

00:07:56and other things

00:07:57but it was,

00:07:58you're never again.

00:07:59It was really fun.

00:08:00My hat goes off

00:08:01to the way they act

00:08:02in those shows

00:08:03because it's so quick.

00:08:04Linda,

00:08:05who were you?

00:08:06Who were you in Corrie?

00:08:07I can't really recall

00:08:09what I was doing

00:08:10in and out of Corrie

00:08:11very much at all

00:08:12but I have no memory

00:08:13and sometimes you've shown me

00:08:15some filmage

00:08:16and I have no idea

00:08:17what it was

00:08:18but I'll tell you

00:08:19who I adored

00:08:20and that was Pat Phoenix.

00:08:22Yeah.

00:08:22I loved her so much

00:08:24and even after she'd come out

00:08:27of Coronation Street,

00:08:30she played a character

00:08:32in a stage play I wrote.

00:08:35Oh God,

00:08:35I love this woman.

00:08:37You'd be out with her

00:08:38and, you know,

00:08:39Joe Puppet would come up,

00:08:41I know who you are,

00:08:43you're Pat Phoenix,

00:08:44Coronation Street,

00:08:45you look a lot better

00:08:47on the screen than off, love.

00:08:48Oh.

00:08:49And Pat would just say,

00:08:50thank you, love,

00:08:52thank you.

00:08:52I remember seeing her

00:08:53in The Miracle Worker.

00:08:55Oh yeah.

00:08:55Helen Keller,

00:08:57blind, deaf, dumb.

00:08:59Yeah.

00:08:59And she was playing,

00:09:00I've forgotten the name of the character,

00:09:01who taught her,

00:09:02sorry,

00:09:03I remember it vividly,

00:09:03Richmond Theatre,

00:09:05talk about holding a stage.

00:09:06She was the most brilliant,

00:09:07dramatic actress off screen.

00:09:09Did you work with her then

00:09:10on Corrie?

00:09:11No, I didn't.

00:09:13I think I drifted in and out.

00:09:14What did you do on Corrie?

00:09:16I think I had a dance with Cliff Richard,

00:09:18but I can't actually remember.

00:09:19In Coronation Street?

00:09:20Yeah, but I can't really remember.

00:09:22I don't remember Cliff having a part in Corrie.

00:09:24So you and Cliff had a part in Corrie?

00:09:26Yeah, but I can't remember.

00:09:27I need to dig this episode out.

00:09:29Who are the inspirations then in your life, Jim?

00:09:31I'm looking, you know,

00:09:32because this is a time where you think of mums

00:09:34and people who've been important in your life.

00:09:36Inspiration to you?

00:09:37There is a man,

00:09:39sadly not with us anymore,

00:09:41he's an Icelandic gentleman

00:09:44called

00:09:45Ori Vigvarsson.

00:09:47And Ori Vigvarsson

00:09:49was a salmon conservationist.

00:09:51He understood that the reason why this species

00:09:55was falling off the edge of a cliff,

00:09:57numbers-wise,

00:09:58is because of netsmen

00:09:59and it's very difficult to deregulate

00:10:04a commercial industry

00:10:05that jobs and people's livelihoods survive off.

00:10:09So he managed to persuade very wealthy individuals

00:10:14to club together,

00:10:15form a fund called the North Atlantic Salmon Fund,

00:10:18which still thrives today,

00:10:19and he incentivised commercial fisheries

00:10:23by giving them the money

00:10:24or the equivalent

00:10:25of what they were going to lose

00:10:26if they were going to stop

00:10:27and in doing so

00:10:28saved entire generations of salmon

00:10:31throughout the whole of Scandinavia.

00:10:33I see why he'd be an inspiration.

00:10:34Linda, what about you?

00:10:36Inspirations.

00:10:36Right now,

00:10:37my admiration for the forensic scientists

00:10:41just keeps on widening.

00:10:44There's a wonderful lady

00:10:46called Patricia Wiltshire.

00:10:49An unassuming,

00:10:51very pretty woman,

00:10:52very, very pretty woman,

00:10:54who is a genius.

00:10:57Over and over again,

00:10:58this woman has investigated

00:11:02the most brutal, horrific murders

00:11:04and said,

00:11:05this is what you need.

00:11:07You're looking for a garden with two fires,

00:11:10one coal, one wood.

00:11:12You're looking for a garden

00:11:13that has an orchard,

00:11:15there's an apple tree

00:11:16and she's got it

00:11:19and she's a botanist

00:11:20but her knowledge of the earth

00:11:23to be able to get from

00:11:27a mark on her jeans

00:11:29worn by a killer

00:11:31to say,

00:11:32he knelt in this ground,

00:11:34this,

00:11:35and identifies the ground.

00:11:37She is remarkable.

00:11:38But, you know,

00:11:39I'm just in awe.

00:11:41You're a bit of an inspiration

00:11:42to him.

00:11:43Yes.

00:11:44Yes.

00:11:45He wouldn't say it.

00:11:45Go on, Jim.

00:11:46So,

00:11:48comics.

00:11:49You're,

00:11:50do you,

00:11:51of course,

00:11:51you know,

00:11:52remember comics.

00:11:52I know you've written so much

00:11:53but comics,

00:11:54for me,

00:11:55I think it was early 90s

00:11:56or at least when it made it

00:11:57to the screen.

00:11:58Did you write it as a novel as well

00:12:00or was it a screenplay only?

00:12:01Screenplay first

00:12:02and then a novel.

00:12:03And then a novel.

00:12:04That TV show was,

00:12:06when I watched that,

00:12:08Channel 4,

00:12:08I think,

00:12:09which at the time

00:12:09was very avant-garde drama

00:12:11and it didn't bow

00:12:12to the usual regulations

00:12:14of what we were seeing

00:12:15on the other three channels

00:12:16that we had at the time,

00:12:18that was a huge inspiration

00:12:19for me

00:12:20to be an actor.

00:12:21When I watched that,

00:12:21I went,

00:12:22I believe every single character,

00:12:24the story is fascinating.

00:12:27How can I be involved

00:12:28in this world

00:12:29of storytelling?

00:12:30Oh, wow.

00:12:31So,

00:12:31so thank you.

00:12:32Much more from Linda

00:12:33and James coming up

00:12:34and as it's Mothering Sunday

00:12:36and as it's a very special day

00:12:38today

00:12:39because it's Linda LaPlante's

00:12:41birthday,

00:12:42we have a birthday cake

00:12:44and three plates

00:12:45and a,

00:12:46have I had to say,

00:12:47well, do you or shall I not?

00:12:48We're too polite,

00:12:48really,

00:12:49aren't we here?

00:12:49Oh, wow!

00:12:50Linda LaPlante.

00:12:51Here you are.

00:12:53Happy 83rd birthday today.

00:12:55Thank you very much.

00:12:57I'll cut Jim and I a piece

00:12:58in a minute.

00:12:59Coming up,

00:12:59some small fluffy clouds

00:13:01appear to be gathering

00:13:02here at the farm.

00:13:03Oh, sorry, no,

00:13:04it's just these fleecy

00:13:05little fellows.

00:13:06Farmer Charlie Dodd

00:13:07introduces us

00:13:08to some three-week-old

00:13:09rare breed lambs.

00:13:10Plus,

00:13:11are you ready

00:13:12for some mum believably

00:13:14good tipples.

00:13:15Drinks expert Andy Clark

00:13:16sews up Mother's Day

00:13:18martinis

00:13:18in today's

00:13:19Best of British.

00:13:20And some things

00:13:21just go together.

00:13:22Tea and cake,

00:13:24James Murray

00:13:24and Atlantic salmon,

00:13:26me and a nice

00:13:27tweed jacket

00:13:28or gilet,

00:13:29and of course,

00:13:29flowers and mothering

00:13:30Sunday.

00:13:31Florist Jonathan Mosley

00:13:32delves into the best blooms

00:13:34to celebrate the mums

00:13:36in your life.

00:13:37I'll see you with

00:13:38Jonathan and his

00:13:39magnificent blooms

00:13:40right after this.

00:13:41Here you are.

00:13:42Happy birthday, Linda.

00:13:43Thank you very much.

00:13:44There you are, Jim.

00:13:46Fresh baked.

00:13:47We don't know who buy,

00:13:48but it's fresh baked.

00:13:49Good.

00:13:51Oh, so good.

00:13:52Happy birthday.

00:13:53Happy birthday.

00:14:10By viewing nature,

00:14:12nature's handmade art

00:14:14makes mighty things

00:14:16from small beginnings grow.

00:14:19A quote from John Dryden,

00:14:20appointed the first ever

00:14:22Poet Laureate of England

00:14:23in 1667.

00:14:25And of course,

00:14:26the beauty of our surroundings

00:14:28continues to exhilarate.

00:14:29Coming up,

00:14:30he's usually found

00:14:31sporting a pair

00:14:32of obligatory waders.

00:14:33Not today.

00:14:34Jim Murray

00:14:35on his continuing

00:14:36passion for fishing

00:14:37and showcasing

00:14:39the many herbs

00:14:39favoured by the Elizabethans.

00:14:42And considering

00:14:43she was a consultant

00:14:44on tonight's Oscar favourite,

00:14:46Hamnet,

00:14:47we know we're in good hands.

00:14:49Herb specialist,

00:14:50Jackie McVicar,

00:14:51serves up her

00:14:51herbal spring pick-me-ups.

00:14:53But first,

00:14:55Mothering Sunday

00:14:55has been celebrated

00:14:56in the UK

00:14:57since the 16th century

00:14:59when people had journey

00:15:00to their mother church,

00:15:02the main church

00:15:03or cathedral of their area.

00:15:04For a special service,

00:15:06often demonstrating

00:15:07their devotion

00:15:07by taking flowers

00:15:09and offerings.

00:15:10Over the centuries,

00:15:11it's blossomed

00:15:12into a celebration

00:15:13of all mothers

00:15:14and mother figures.

00:15:16So if you're looking

00:15:16for a bouquet

00:15:17or a bunch

00:15:18for a mother figure

00:15:19in your life,

00:15:21Jonathan Moseley

00:15:22has the arrangements

00:15:23that could tick the box.

00:15:24They're ticking

00:15:25just about everything

00:15:26here, Jonathan.

00:15:26What a glorious

00:15:27rush of spring.

00:15:29Isn't spring wonderful,

00:15:30Alan?

00:15:30Isn't it?

00:15:31The colours,

00:15:31the fragrance,

00:15:32the energy,

00:15:33the vibrancy

00:15:34that it gives us.

00:15:35I love this time of year.

00:15:36Yeah.

00:15:37Absolutely wonderful.

00:15:38And giving flowers,

00:15:39it's just one of the nice things

00:15:40in life to do,

00:15:41isn't it?

00:15:42You know,

00:15:42years and years ago,

00:15:43working on Pebble Millet,

00:15:45at the end of a run,

00:15:46I'd give little bunches out

00:15:47and to the men as well,

00:15:49camera men and things.

00:15:51And the first time

00:15:51I did it,

00:15:52it was a bit hostile.

00:15:53I'm not sure about this.

00:15:54And then it was,

00:15:56are we getting flowers again?

00:15:58I think flowers become addicted.

00:15:59Men like flowers.

00:16:00They do.

00:16:00We all like flowers

00:16:01and it's good for us, Alan.

00:16:03And actually,

00:16:03it's good to give,

00:16:04isn't it?

00:16:05Yeah.

00:16:05I think the gesture

00:16:06of giving is one

00:16:06of the nicest things

00:16:07and I think everybody

00:16:09can remember giving

00:16:10Mother's Day flowers.

00:16:11It's one of those things

00:16:12that's very British,

00:16:14isn't it?

00:16:14It is.

00:16:14And they don't have

00:16:15to be elaborate.

00:16:16Little posy.

00:16:17Simple posies

00:16:18and just something like,

00:16:19you know,

00:16:19simple daffodils, Alan.

00:16:21They are such a wonderful thing

00:16:23and just coming out

00:16:24in the gardens,

00:16:25aren't we getting

00:16:25lots of different varieties

00:16:26of daffodils now

00:16:27pushing through?

00:16:28They'll go right until May

00:16:29with those late ones.

00:16:30Really,

00:16:30you can stagger that series

00:16:32of blooms,

00:16:33can't you?

00:16:33So it's successional.

00:16:34But a flower that is

00:16:35really personal for me

00:16:37for Mother's Day, Alan,

00:16:38is freesia.

00:16:38Freesia.

00:16:39These were my mother's favourites.

00:16:41And back in my day,

00:16:43I can remember

00:16:44where freesia

00:16:44was one of those

00:16:45sort of on-trend flowers

00:16:46and you could get

00:16:48wonderful bunches

00:16:49of freesia

00:16:50that were so

00:16:51succulently centred.

00:16:52It's interesting

00:16:53because apparently

00:16:53some people can't smell them.

00:16:55No,

00:16:55it's a bit like

00:16:56the asparagus thing,

00:16:57isn't it?

00:16:57Oh, yes.

00:16:58Well, we won't go there.

00:16:59We won't go there.

00:16:59Not until April.

00:17:01But, yeah,

00:17:02I can smell them.

00:17:05So, yeah,

00:17:05freesia's certainly

00:17:06one of my own

00:17:07mother's favourites.

00:17:08You see,

00:17:08if you're a florist

00:17:09on television,

00:17:10you've got to be able

00:17:11to do the bunch,

00:17:12put it together

00:17:13and talk at the same time.

00:17:15And Jonathan

00:17:15and Simon,

00:17:16they're past masters

00:17:17of this.

00:17:19Now,

00:17:19this is interesting,

00:17:20seeing how you make

00:17:21a bunch, actually.

00:17:22Yes,

00:17:22the construction of it.

00:17:23Because we'll do it

00:17:23and we'll go out

00:17:24into the garden

00:17:24and we'll stuff them in.

00:17:26And you make it

00:17:27in your hand.

00:17:28Yeah,

00:17:28we're tying it together

00:17:29in the hand.

00:17:29Your hand almost

00:17:30becomes like

00:17:31a pop-up vase,

00:17:32really.

00:17:32And it's holding

00:17:33your hand

00:17:33at that sort

00:17:34of aperture there

00:17:35so you can feed

00:17:36the stems into it.

00:17:37Oh, you've got

00:17:38lovely paper whites

00:17:39there as well.

00:17:39Yeah, they smell

00:17:40amazing, Alan.

00:17:41Just dive in,

00:17:42indulge in that

00:17:43sensational fragrance.

00:17:44I'm doing this

00:17:45on your behalf, OK?

00:17:46We need smelly vision.

00:17:48We do.

00:17:49There's a delicacy

00:17:50of spring flowers

00:17:51in this fragrance.

00:17:52And I think

00:17:52that's the nice thing

00:17:53about giving flowers

00:17:54for Mother's Day, Alan.

00:17:55If you can give

00:17:56something that's scented

00:17:57like paper whites

00:17:58or cheerfulness

00:17:59or freesia,

00:18:01it's an added extra,

00:18:02isn't it?

00:18:03Because you're getting

00:18:03that buoyant fragrance

00:18:04which fills a room

00:18:06as well.

00:18:06Well, it does

00:18:07and when you come

00:18:07down in the morning

00:18:08and you open the door

00:18:09to the room

00:18:09and you go,

00:18:10oh, gosh,

00:18:11and they've been

00:18:11in there overnight.

00:18:12It just holds the scent,

00:18:14doesn't it?

00:18:14Something I always

00:18:15used to do as well

00:18:16at Mother's Day, Alan,

00:18:17because I've always

00:18:18enjoyed picking flowers

00:18:19and being creative.

00:18:20We used to always

00:18:21have a miscellany

00:18:22of old baskets

00:18:23at home

00:18:23in a shed

00:18:25and I think

00:18:25they're still there

00:18:26at my father's,

00:18:27perhaps half of them.

00:18:27And I would take

00:18:28a basket

00:18:29and I would always

00:18:30get some ivy,

00:18:31some ivy trails

00:18:32and just wrap it

00:18:33around the basket

00:18:34and I've done that one

00:18:35with flowers in there

00:18:36and arranged those

00:18:37just into chicken wire

00:18:38inside the basket.

00:18:39So what have you

00:18:40got holding the water?

00:18:41I've got a plastic tray

00:18:42in there

00:18:42inside the basket

00:18:43which is just recycled

00:18:45from the kitchen

00:18:46and I've got chicken wire

00:18:47in there

00:18:48and I started off

00:18:49by popping some tree ivy

00:18:50in as the base foliage

00:18:51but you could use

00:18:52any type of greenery

00:18:53you can get your hands on

00:18:54and then arrange

00:18:55the flowers

00:18:55into there.

00:18:56And do you,

00:18:57as soon as one goes over

00:18:58you'll replace it

00:18:59with another?

00:19:00You can pull them out

00:19:00since that's the good thing

00:19:01about chicken wire Alan

00:19:02it's so easy

00:19:03to take one out

00:19:04pop it back in

00:19:05add a different one in

00:19:06and once you've done

00:19:07that basket

00:19:07you could change that

00:19:08and keep it going

00:19:09for a good couple of months.

00:19:10Yeah, yeah.

00:19:11Pussy willow.

00:19:12Pussy willow, yeah.

00:19:13Buying flowers Alan

00:19:14I think that's changed

00:19:15a lot hasn't it

00:19:16because I can remember

00:19:17buying my Mother's Day flowers

00:19:19it was from the green grocers

00:19:20and the village green grocers

00:19:21they would always put

00:19:23a good show on

00:19:23at Mother's Day

00:19:24have a selection of flowers

00:19:26outside in buckets

00:19:27and it was things

00:19:28like anemones

00:19:29yeah

00:19:29daffodils certainly

00:19:30tulips in there

00:19:32and freesia as I mentioned

00:19:34but we couldn't buy

00:19:35things like foliage

00:19:36for example

00:19:37you had to

00:19:37gather this yourself

00:19:39there's eucalyptus

00:19:40that's from the garden

00:19:41if you go into your garden

00:19:42chop it right back

00:19:43down to the ground

00:19:43and you'll get fresh growth

00:19:44it needs chopping back

00:19:46it doesn't chop it back

00:19:47it can be a thug

00:19:48can't it?

00:19:48and you've got this lovely broom

00:19:50here as well

00:19:50yes

00:19:51some of this

00:19:52wonderfully scented broom

00:19:53and just have a little

00:19:54smell of that Alan

00:19:55I love broom

00:19:56because it's got that

00:19:57sort of traily

00:19:58open nature

00:19:59and it gives lovely

00:20:00movement to a bouquet always

00:20:02if you're doing that

00:20:03in a wedding

00:20:04for example

00:20:05you can get that

00:20:05gorgeous trail there

00:20:06they used to use it

00:20:07as a broom

00:20:08sweeping brush

00:20:09yeah

00:20:10and it's a bit like

00:20:11gorse broom isn't it

00:20:12it flowers at different

00:20:13times as well

00:20:14oh Percy Thoreau

00:20:15that great gardener

00:20:16always used to say to me

00:20:17he said

00:20:17ah when gorse is in bloom

00:20:20kissing's in season

00:20:22gorse is never out of bloom

00:20:23it's never out of bloom

00:20:24no

00:20:24it's a prickly old beast

00:20:26though isn't it

00:20:26oh it is

00:20:27you wouldn't want to put it in that

00:20:27we wouldn't want to gather that

00:20:28for an arrangement

00:20:29look you see

00:20:29you just made this enormous great bouquet

00:20:31while we've been wittering on

00:20:32but this is obviously a larger bouquet Alan

00:20:35but you can do any bouquet

00:20:36sometimes I've got some small ones there

00:20:38with the hyacinths

00:20:39lovely old joy

00:20:40I love the fact you keep all your containers

00:20:41oh I'm terrible

00:20:42no you telling me

00:20:44which I hadn't noticed

00:20:46that different coloured hyacinths

00:20:48smell different

00:20:49smell different

00:20:50to one another

00:20:50absolutely

00:20:50it's white ones glorious

00:20:52the white one is so sweetly scented

00:20:54but sometimes you know

00:20:55I notice the blue ones

00:20:57a little bit

00:20:58chemical

00:20:58really

00:20:59in the smell

00:21:00and if you've got quite a lot together

00:21:02a bit like lilies really

00:21:04they can become a bit too heady

00:21:05oppressive

00:21:05and a bit oppressive

00:21:06yeah

00:21:07but I love the white ones

00:21:08I think they're absolutely gorgeous

00:21:10I'm just going to take a little bit of this

00:21:12twine around here

00:21:14now do you ever put your thing in the water

00:21:16yes I do

00:21:17now there's different veins of thought

00:21:20about whether you should or shouldn't

00:21:21put flower food in the water

00:21:23I'm a flower food in person

00:21:25yeah

00:21:25because it does make so much difference

00:21:28to the longevity

00:21:29and it stops the water

00:21:31from getting impurities

00:21:32forming in there

00:21:32that travel up the stem

00:21:34yeah

00:21:34and then you'll get the disease

00:21:35which shortens the life cycle

00:21:37so I always put flower food in the water

00:21:40if you've not got flower food yourself

00:21:42then pop a little bit of lemonade in

00:21:44a little spoonful of sugar

00:21:46tiny dash of bleach

00:21:47that all helps as well

00:21:48right

00:21:49did you get that recipe

00:21:51I'm putting it on the boil for half an hour

00:21:53that's astonishing

00:21:54hand it over it

00:21:55I will give it back

00:21:55have a little look

00:21:56I've eaten the stems

00:21:57can you imagine

00:21:59instead of something from the filling station

00:22:02taking a bit longer

00:22:03and trying to get some out of your garden

00:22:04if you look

00:22:04yes

00:22:05and the foliage is from the garden

00:22:07Alan

00:22:07isn't that beautiful

00:22:07so you could easily pump up some flowers

00:22:09by just gathering a little bit of greenery

00:22:11yeah

00:22:11adding to that

00:22:12I'll give it back to you

00:22:13thank you very much

00:22:15thank you Jonathan

00:22:16always a pleasure

00:22:17still ahead

00:22:18we shine a spotlight

00:22:19on the British winemakers

00:22:21causing quite a stir

00:22:22and giving our French cousins

00:22:23a run for their money

00:22:24Tony Asoba

00:22:26visits one urban winery

00:22:28making award winning wines

00:22:29in a 19th century windmill

00:22:32and from Colonel Neil Chick Harding

00:22:35in Masters of the Air

00:22:36to C.S. Houseman

00:22:38in McDonald and Dodds

00:22:39to former boy band member

00:22:41Liam in cutting it

00:22:42he's had some rolls

00:22:44and when he's not doing all that

00:22:45he can often be found

00:22:46sitting on a riverbank

00:22:47Jim Murray

00:22:48on the therapeutic value

00:22:50of fly fishing

00:22:51I'll see you with Jim

00:22:52and more

00:22:53right after this

00:23:07welcome back to Love Your Weekend

00:23:09coming up

00:23:10she's mingled with the mafia in Sicily

00:23:12shadowed private detectives

00:23:14in the mean streets of Los Angeles

00:23:15and come face to face

00:23:17with not one

00:23:17but two serial killers

00:23:19and always maintaining

00:23:21a joie de vie

00:23:22Linda Laplante

00:23:23on her thrilling new crime novel

00:23:26Sacrifice

00:23:26and it would most definitely be a crime

00:23:29if you missed today's Best of British

00:23:30drinks expert Andy Clark

00:23:33serves up the Mother's Day martinis

00:23:35to lift the spirits

00:23:36including

00:23:37a Mars Cream-tini

00:23:39did you get that?

00:23:41with Yorkshire whiskey

00:23:41and a Mother Knows Zest

00:23:43with Rhubarb Gin

00:23:44but first

00:23:45an idyllic

00:23:47elite

00:23:47private enclave

00:23:49in the heart of Surrey

00:23:50hiding

00:23:51underlying darkness

00:23:53toxic secrets

00:23:55scandals

00:23:56power struggles

00:23:57and it also features

00:23:59my next guest

00:24:00as a wealthy

00:24:01mysterious patriarch

00:24:02often away on business

00:24:05that old chestnut

00:24:07utterly compelling

00:24:09utterly ruthless

00:24:16surprise you're up

00:24:21you know I was talking about

00:24:23this party on the estate

00:24:25turns out the house

00:24:26was gate crashed

00:24:27by a gang

00:24:27and they filmed it

00:24:29and put it online

00:24:31idiots

00:24:33Tim sent an email

00:24:35but if the estate isn't safe

00:24:36why are we paying all this money

00:24:37on surveillance?

00:24:39are you coming to my reading?

00:24:41I know you like to think

00:24:42I sit around all day

00:24:43doing nothing

00:24:44I never said that

00:24:53I'm lonely, Rave

00:24:58you know what?

00:25:01I'm just

00:25:04I'm not doing this

00:25:09quietly tense

00:25:10scene there

00:25:11you can see

00:25:12the emotional distance

00:25:14between the characters

00:25:16there

00:25:16do you know

00:25:17it's lovely in modern drama

00:25:19to see a scene

00:25:22that isn't rushed

00:25:24you know

00:25:25because it's so

00:25:26bish-posh-posh now

00:25:27they let the pauses breathe

00:25:28yeah

00:25:29because time is money

00:25:30on telly

00:25:31so the story

00:25:32of Wild Cherry

00:25:32was what?

00:25:34the story of Wild Cherry

00:25:35is about

00:25:37the dark underbelly

00:25:38of very overprivileged

00:25:40wealthy

00:25:42narcissistic

00:25:43types

00:25:43and that

00:25:45when their daughters

00:25:45get into trouble

00:25:47at a very

00:25:48prestigious

00:25:49school of privilege

00:25:51public school

00:25:51how they all

00:25:52rally together

00:25:53or not

00:25:54to try and save

00:25:55the family unit

00:25:57so it's a sort of

00:25:58it's a real prod

00:26:00at those

00:26:01those people

00:26:02that we sometimes

00:26:03read about in magazines

00:26:04but fundamentally speaking

00:26:06it's just a crazy

00:26:07romp

00:26:08it's you know

00:26:09it's a

00:26:10luscious

00:26:11almost soap operatic

00:26:13romp

00:26:14about very rich people

00:26:15in Surrey

00:26:15so it's a left-wing

00:26:17propaganda

00:26:17it's a left-wing

00:26:18propaganda piece

00:26:19absolutely

00:26:20and I play

00:26:21an ex

00:26:21England of

00:26:22captain of England

00:26:23cricket

00:26:24guy

00:26:26who has spent

00:26:27his whole life

00:26:29being given

00:26:29what he wanted

00:26:30and now he's over

00:26:31the hill

00:26:31and he's a little bit

00:26:32jaded and insecure

00:26:34as men of a certain age

00:26:35can be

00:26:36feeling one knows

00:26:37all too well

00:26:37and he manifests

00:26:39this in very bad ways

00:26:40as men on television

00:26:42often do these days

00:26:43he's one of those

00:26:45so yeah

00:26:45enjoy well Cherry

00:26:47if they offer you

00:26:48too many villains though

00:26:49do you begin to worry

00:26:50a bit

00:26:50yes

00:26:51and this is

00:26:51I'm in that worry phase

00:26:53right now

00:26:53yeah

00:26:54the last time I played

00:26:55someone who wasn't

00:26:56a villain

00:26:56I can't remember

00:26:57I don't think

00:26:59maybe Masters of the Air

00:27:00that was a while ago

00:27:01then

00:27:02a while ago now

00:27:03maybe it's because

00:27:04they think

00:27:05because you don't

00:27:06look evil

00:27:07it's more evil

00:27:08when you play evil

00:27:10maybe

00:27:10I will go with that

00:27:13I think it's something

00:27:14to do with maybe

00:27:15my eyebrows

00:27:16someone once told me

00:27:17they've got quite

00:27:18severe eyebrows

00:27:19and my sister

00:27:20growing up

00:27:21and still calls me

00:27:22evil as a nickname

00:27:23so there's obviously

00:27:24something in there

00:27:25have you been in

00:27:26therapy for this

00:27:27Jim

00:27:27yes lots

00:27:28and I billed her

00:27:29and she's yet to pay

00:27:32but the bulk

00:27:34it seems to me

00:27:35of your life

00:27:36and energies now

00:27:39is spent

00:27:40you know

00:27:40you sort of do

00:27:41the acting bits

00:27:42but then you're off

00:27:44on particularly

00:27:46your passion for chalk streams

00:27:48we're living

00:27:49you know

00:27:49near the test

00:27:50near the itch

00:27:51and the most famous

00:27:52chalk streams

00:27:53in the world

00:27:54certainly the most famous

00:27:55streams in the UK

00:27:56and you're a passionate

00:27:57fly fisher

00:27:58we know that

00:27:59and you've given me

00:28:00some casting lessons

00:28:01here

00:28:01which was great fun

00:28:02but what

00:28:03I mean

00:28:03were you taken out

00:28:04as a boy

00:28:04doing it

00:28:05but it's always been

00:28:06fly fishing with

00:28:07and not course fishing

00:28:07well my fishing career

00:28:11if you can call it

00:28:12that started

00:28:13with mackerel fishing

00:28:16off the back

00:28:17of a horrible

00:28:18diesel ridden tugboat

00:28:20in North Wales

00:28:21my father used to

00:28:23insist we went out

00:28:24on lumpy August

00:28:25afternoons

00:28:26with him

00:28:26to catch mackerel

00:28:27for our tea

00:28:28but my grandfather

00:28:30saw that I wasn't

00:28:31enjoying that

00:28:31too much

00:28:33so took me fly fishing

00:28:34in the reservoirs

00:28:35around Macclesfield

00:28:36which is where I

00:28:37learnt where you catch

00:28:38stock trout

00:28:39and it went from there

00:28:41really

00:28:41now tell me about

00:28:42your company

00:28:43because there's several

00:28:43campaigns you've got going

00:28:44you've got one called

00:28:46Project Whiteheart

00:28:47Project Whiteheart

00:28:47which is the most

00:28:49important one

00:28:50and perhaps the most

00:28:51apt in as much

00:28:52as we are

00:28:53as you said

00:28:53we are in a chalk stream

00:28:55catchment here

00:28:55why is chalk streams

00:28:56important

00:28:57chalk streams are important

00:28:58because there are very

00:28:59well A they're very rare

00:29:00there are very few of them

00:29:01in the world

00:29:02there are probably 200

00:29:03or so

00:29:0385% of those

00:29:04are in this country

00:29:06the lion's share of them

00:29:07are down here

00:29:08in the south

00:29:10living in some of those

00:29:11chalk streams

00:29:12are chalk stream salmon

00:29:13and they are a very

00:29:14very rare subspecies

00:29:15of Atlantic salmon

00:29:16they're critically endangered

00:29:17so what can we all do

00:29:20to do our bit

00:29:21not just those of us

00:29:22who live around

00:29:22these chalk streams

00:29:23I think it's really

00:29:24important to

00:29:26spread the word

00:29:27to tell the story

00:29:28of the salmon

00:29:28because it's such

00:29:29an interesting story

00:29:30I liken it to

00:29:31Homer's odyssey

00:29:32because it's all

00:29:33about this fish

00:29:34that spends

00:29:35half its life

00:29:37trying to get back

00:29:38to where it was born

00:29:39after spending

00:29:40the first half

00:29:40of its life

00:29:41getting out

00:29:42to the feeding grounds

00:29:43and doing battle

00:29:44with all the various

00:29:45predators

00:29:45and what happens

00:29:46out in the ocean

00:29:46so it's a huge odyssey

00:29:48this story

00:29:49that it goes on

00:29:50and if people understood

00:29:51that they'd hopefully

00:29:53fall in love

00:29:53with the romance of it

00:29:54and if they understood

00:29:55how important it is

00:29:56to the rivers

00:29:57as a keystone species

00:29:58then it might just

00:30:00get the support

00:30:01that it so desperately

00:30:02needs

00:30:02there would be some

00:30:03who would say

00:30:04you clearly feel

00:30:05passionate about it

00:30:05why then are you

00:30:07a fisherman

00:30:07why do you catch them

00:30:09it's almost paradoxical

00:30:10isn't it

00:30:11because

00:30:12well A

00:30:13I will say

00:30:13when I salmon fish

00:30:15and the majority

00:30:16of people who salmon

00:30:17fish now

00:30:18are absolutely

00:30:19practicing catch

00:30:20and release

00:30:21so that's about

00:30:23fish handling

00:30:23keeping the fish

00:30:24in the water

00:30:24at all times

00:30:25not stressing it

00:30:27so they all survive

00:30:29I mean there is

00:30:30a small percentage

00:30:31of mortality

00:30:32but predominantly

00:30:33they survive

00:30:34but what anglers do

00:30:36is bring

00:30:37much needed

00:30:38financial resource

00:30:39and awareness

00:30:40to these rivers

00:30:41and riparian management

00:30:42and riparian management

00:30:43all that

00:30:44we're very good news

00:30:45for the rivers

00:30:46if there weren't anglers

00:30:47then I would

00:30:49hazard a guess

00:30:50that the rivers

00:30:50would be even

00:30:51in worse condition

00:30:53than they are already

00:30:54and they do

00:30:55give you

00:30:56pleasure

00:30:57when you're

00:30:57working with them

00:30:58and they give us

00:30:58pleasure

00:30:59when we watch

00:30:59the likes of you

00:31:00and Robson Green

00:31:01here in Iceland

00:31:03Jim he's massive

00:31:07he's huge

00:31:14oh he's a beast

00:31:16he's a beast

00:31:19that's a big fish

00:31:21Jesus Christ

00:31:2582

00:31:26yes baby

00:31:29I'm so glad

00:31:31we came back

00:31:31to this beautiful lake

00:31:32this is the stuff

00:31:34fishing memories

00:31:34are made of

00:31:37it's been a once

00:31:38in a lifetime day

00:31:39and being this close

00:31:40to these ancient

00:31:41mythical fish

00:31:42makes me feel

00:31:43truly humbled

00:31:50well done

00:31:51we can enjoy

00:31:54ourselves now

00:31:56you can see how

00:31:57much it means

00:31:57and there's something

00:31:58sort of prehistoric

00:32:00isn't there

00:32:00about this

00:32:01I see exactly

00:32:02what you mean

00:32:03about

00:32:03you know

00:32:04and you and Robson

00:32:05share that passion

00:32:06they're wild animals

00:32:08and to connect

00:32:09that was a

00:32:09that was a trout

00:32:10from the Jurassic

00:32:12trout lake in Iceland

00:32:13so you're right

00:32:14that they are

00:32:14kind of prehistoric

00:32:15in as much as

00:32:16they've had

00:32:16millions of years

00:32:17to adapt

00:32:18salmon exactly

00:32:19the same

00:32:19they're wild animals

00:32:21that have come

00:32:21from the sea

00:32:22and they're back

00:32:23in this freshwater

00:32:24habitat

00:32:24and you get the

00:32:25chance to

00:32:26get up close

00:32:27and personal

00:32:28giving us all

00:32:29a lot of knowledge

00:32:30about this

00:32:31a lot of knowledge

00:32:31in a short period

00:32:32of time

00:32:33not to digest

00:32:34let's take you

00:32:34back to the day job

00:32:37let's have a little

00:32:38clear view

00:32:38in Under the Greenwood

00:32:39Tree

00:32:39with the delightful

00:32:41Keely Hawes

00:32:43it's just too bad

00:32:44of you Dick Teary

00:32:47Miss Day

00:32:49my shirt please

00:32:50let me go on

00:32:51thinking it was

00:32:52Mr Shining

00:32:52who saved my father

00:32:53when I now know

00:32:54that it was you

00:32:54it's of no importance

00:32:56it's of enormous importance

00:32:57and it could have had

00:32:58enormous repercussions

00:33:01my shirt

00:33:01Miss Day

00:33:07do you know

00:33:08what I said

00:33:08to Mr Shining's

00:33:09offer of marriage

00:33:11I may have heard

00:33:12something

00:33:13what do you think

00:33:14about that

00:33:15Mr Chewy

00:33:16I have no opinion

00:33:17of my best miss

00:33:19are you going to

00:33:20give me my shirt

00:33:20Miss Day

00:33:22I haven't decided

00:33:23yet

00:33:27oh we just cut off

00:33:29at the vital moment

00:33:30it is Jim Murray's

00:33:31Mr Darcy moment

00:33:33was it as it

00:33:34Dilling as peaceful

00:33:35as it looked

00:33:35working with Keely

00:33:36there

00:33:36yes it was

00:33:37we shot that

00:33:39on Jersey

00:33:41many years ago

00:33:42and you can see

00:33:43I was very red

00:33:44that wasn't makeup

00:33:45I was sunburned

00:33:46but we figured

00:33:47or I figured

00:33:48we'd get away with it

00:33:49because normally

00:33:50when you get sunburned

00:33:51they'll cake you

00:33:52and make up

00:33:52so it doesn't

00:33:53kick off

00:33:53off the lens

00:33:54but we figured

00:33:56that that character

00:33:58back in the day

00:33:59would have got sunburned

00:34:00there was no sunscreen

00:34:01in those days

00:34:02so yeah

00:34:03we went with it

00:34:03now since

00:34:04we last spoke

00:34:06on this programme

00:34:07you and your wife

00:34:08Sarah

00:34:08Sarah Parrish

00:34:09you've both been

00:34:11awarded the MBE

00:34:11for which huge

00:34:12congratulations

00:34:13thank you very much

00:34:14for this astonishing

00:34:15work you do

00:34:16for the Murray Parish Trust

00:34:17you've now raised

00:34:18over five million pounds

00:34:20for paediatric care

00:34:22in this part of the world

00:34:23and equipment

00:34:24I mean

00:34:25well done you

00:34:26it's not raised

00:34:28without a heck of a lot

00:34:29of hard graft

00:34:30is it

00:34:31it's not

00:34:32and since then

00:34:33we actually

00:34:35last summer

00:34:36we rebranded

00:34:37and went national

00:34:38and now we're called

00:34:39Imagine This

00:34:40because what we

00:34:41are raising funds for

00:34:43now

00:34:43we realised

00:34:45when we were

00:34:45the Murray Parish Trust

00:34:47that there was

00:34:47a huge need

00:34:48being overlooked

00:34:49for the mental

00:34:49well-being

00:34:50of seriously ill children

00:34:51and their families

00:34:52we were obviously

00:34:53one of those people

00:34:54when Ella Jane

00:34:55our first daughter

00:34:56who passed away

00:34:58she was in hospital

00:34:59for a long time

00:35:00we were the family

00:35:02and of course

00:35:04your mental health

00:35:05suffers

00:35:05because who's

00:35:06looking after you

00:35:07who's helping you

00:35:08process all this

00:35:10life-changing information

00:35:11that's coming at you

00:35:12at a rate of knots

00:35:13so we are raising funds

00:35:15now

00:35:15using all sorts

00:35:16of creative therapies

00:35:19we're using

00:35:19drama therapy

00:35:20art therapy

00:35:21as well as

00:35:22more traditional

00:35:23talking therapy

00:35:24dance therapy

00:35:25to help these kids

00:35:27you know

00:35:27have a better sense

00:35:28of balance

00:35:29when it comes to

00:35:29their mental well-being

00:35:30and therefore

00:35:31hopefully get better

00:35:32because there's

00:35:33a real need for it

00:35:34so that's

00:35:34that's the

00:35:35that's what we're using

00:35:36as

00:35:37we're standing

00:35:38on the shoulders

00:35:38of the Murray Parish Trust

00:35:39and the funds

00:35:40and the awareness

00:35:41and the story

00:35:42we built there

00:35:43with this new endeavor

00:35:44and making a difference

00:35:45making a difference

00:35:46so that

00:35:47I think for us

00:35:49the way this

00:35:50whole story came about

00:35:51was

00:35:52and it does for so many people

00:35:53who lose children

00:35:55or who lose loved ones

00:35:58giving back

00:35:59is a real tonic

00:36:01you know

00:36:02it's a real therapy

00:36:02and for us it was

00:36:03and we had no idea

00:36:04or no ambition

00:36:05to create this

00:36:07legacy for her

00:36:09which has snowballed

00:36:10into something

00:36:11huge

00:36:12and what can we expect

00:36:13more villains

00:36:14or what

00:36:15what's coming up

00:36:16the next one

00:36:17yeah

00:36:17I think so

00:36:18sadly yes

00:36:19I'm beginning to give you

00:36:20this impression

00:36:20about what's been noticed

00:36:21let's hope the casting directors

00:36:23aren't watching

00:36:24I did a show

00:36:25I filmed a show last year

00:36:27for ITV

00:36:27called Adultery

00:36:28so you know what that's about

00:36:30and sure enough

00:36:32I play an adulterer

00:36:34but it's

00:36:35it's an interesting piece

00:36:36this one

00:36:37it's not like Wild Cherry

00:36:38it's based in the north

00:36:40it's written by Danny Brocklehurst

00:36:41who's a fabulous voice

00:36:42for the north

00:36:43very funny

00:36:44well if you ever get to the place

00:36:45and the time

00:36:46where you need a bit of coaching

00:36:48in a York track

00:36:48oh it's okay

00:36:49I've already got it there mate

00:36:49I'm from there

00:36:50are you already

00:36:51yeah I'm from Manchester

00:36:52yeah but you talk posh now

00:36:53I do yes

00:36:54well only on shows like this

00:36:56me too

00:36:58always nice to have you here

00:36:59thank you

00:37:00now as Clark Gable

00:37:01was heard to say

00:37:02the great thing about

00:37:03the movies

00:37:04is you're giving people

00:37:05little tiny pieces of time

00:37:07that they never forget

00:37:09pretty much like the one

00:37:11we just had with Jim

00:37:11I think

00:37:12we'll remember things

00:37:12about the salmon

00:37:13well the same can be said

00:37:15for the glorious pictures

00:37:16you send us

00:37:17from your daily strolls

00:37:19it's time

00:37:20to walk on the wild side

00:37:21and we'll see you next time

00:37:51and we'll see you next time

00:39:21And recognised by their dark, black-brown, wool-covered bodies, white blaze and white-tipped tails and socks,

00:39:29I'm talking about a zwarte sheep originating from the Friesland region in the Netherlands.

00:39:35I'll be saying, good morning, good morning, and hey, to our fluffy Dutch friends right after this.

00:39:55March, a time we really start to see the natural world get going.

00:40:01There's saps rising in the trees, insects are emerging and plenty of flowers are coming into bloom.

00:40:06And there's an abundance of rain, as you can see.

00:40:11But there's a definite buzz in the air, just as there is today at Manor Farm.

00:40:15Coming up, why crime really does pay where she's concerned, Linda Laplante on a life full of plot twists and

00:40:23turns

00:40:23in the latest Jack Waugh crime thriller, Sacrifice.

00:40:27And in the world of cocktails, the martini holds a special place.

00:40:32Andy Clark embraces the cocktail with his Mother's Day martinis that has a touch of pass to this special Sunday.

00:40:39But before that, it's time for your voice of nature.

00:40:42Today, it's the turn of DCI Gene Hunt himself, actor Philip Glenister, with The Rain, by W.H. Davies.

00:40:58I hear leaves drinking rain.

00:41:01I hear rich leaves on top, giving the poor beneath, drop after drop.

00:41:07It is a sweet noise to hear, these green leaves drinking near.

00:41:13And when the sun comes out, after this rain shall stop, a wondrous light will fill each dark round drop.

00:41:24I hope the sun shines bright.

00:41:27It will be a lovely sight.

00:41:36Thank you, Philip.

00:41:38Lovely words, celebrating the beauty and transformative power of rain that we have to remind ourselves about sometimes,

00:41:46as well as the hope in renewal that can come after a storm.

00:41:49I'm still waiting, eh?

00:41:51Now, the British countryside is full of small miracles,

00:41:55and few are more heartwarming than the arrival of new animal life.

00:42:00In the UK, the lambing season is in full flow,

00:42:04and counting sheep takes on a whole new meaning for farmers across the country.

00:42:09During a period of joy, but also very little sleep and bleary eyes,

00:42:14we're hugely grateful to welcome back Merist Wood farm manager Charlie Dodd,

00:42:19her sheep Jesse and Maggie, and four rather gorgeous lambs.

00:42:24And these are rather special ones, Charlie.

00:42:26I mean, they're darker for a start.

00:42:28What are they?

00:42:29So, these are called, you can hear them said lots of different ways.

00:42:32I go for the pronunciation of zvartbel.

00:42:35Zvartbel.

00:42:36Zvartbel.

00:42:36But I have heard it said so many different ways,

00:42:39so I'm sure I'm butchering how you would say it for the Dutch.

00:42:42But it basically translates to black and blazed.

00:42:46So, black with a white blaze.

00:42:48Exactly.

00:42:49So, there's lots of different things that they have to have on them

00:42:51in order to be registered as the breed.

00:42:53So, they have to have this beautiful stripe that goes straight down their face.

00:42:56A bit like a badger.

00:42:57Exactly.

00:42:58They then have to have no more than half a tail with white on it.

00:43:03So, you can see hers beautifully there.

00:43:04You can see the end.

00:43:05We normally get a bottom to camera.

00:43:07We always get a nice bottom to camera, don't we?

00:43:10A light end to the tail, yeah.

00:43:11And then they also have to have at least two white socks.

00:43:15So, you can see, they've got...

00:43:17Maggie's got two white socks.

00:43:19At the back, yeah.

00:43:19And a third, actually.

00:43:20I can see she's got it sneaking through between the mud at the moment.

00:43:24If they've only got two white socks, then it has to be the back legs.

00:43:28Right.

00:43:29But they can have all four white socks, all three, if they want to feel special.

00:43:34Zvartbel will get that.

00:43:35And the blaze being, you know, black with a white blaze.

00:43:38Exactly that.

00:43:39So, underneath all of this, they are jet black.

00:43:42I'm going to say, because the lambs are black, these browns...

00:43:45Is this...

00:43:46Are we talking sunburn here?

00:43:47Exactly.

00:43:48Well, not sunburn, but sunbleached.

00:43:49Bleached, yeah.

00:43:50We like to call it their highlights at the moment.

00:43:52So, when you're showing them...

00:43:54So, we used to show them a very long time ago.

00:43:56You would basically card them out and trim them out, so you would have this gorgeous jet black fleece to

00:44:01them, because it makes them look spectacular, to be honest with you.

00:44:05We like our sheep living outside, so they're always going to get this sort of bleaching on top of them.

00:44:10Yeah.

00:44:11When you show them, that's why you sort of trim it away, so that you can be true to the

00:44:14breed, because, obviously, you would much rather have a sheep outside than one that's not going out into the sun.

00:44:19What you can't see that I can see is the expression on this lamb in your lap, which is...

00:44:26I really...

00:44:27I'd really rather lack it here.

00:44:29Look at this.

00:44:30It's amazing.

00:44:31So, our students, as I'm sure you can imagine, have been giving the lambs lots of cuddles at the moment,

00:44:35so they're very used to having just a nice little snuggle.

00:44:39It is.

00:44:39I think I've had a bit too much milk.

00:44:43They are amazing.

00:44:44So, these are how old, the lambs?

00:44:46These are about three weeks old, so they're actually cross-bred to our Wednesdays.

00:44:49Wednesdaydales ram, so that we could play around with a few different fleeces.

00:44:52So, the Wednesdaydales are known for having a fantastically long, luster fleece.

00:44:57And, as a result, we like to play around with a few different breeds to try and get the best

00:45:01out of them.

00:45:02I've had quite a few Wednesdaydales sweats in my time.

00:45:04Not quite as steel wool-like as Herdwick, which is really like a Brillo pad, isn't it?

00:45:09Very much so.

00:45:10It's a bit softer kind of thing, isn't it?

00:45:12So, we've got the cross-breds here.

00:45:15Your svarpals, however, are fantastic milk sheep, basically.

00:45:19So, going way back, they were bred with the milk sheep.

00:45:23So, Jessie, for example, has actually reared triplets four years in a row.

00:45:27This year, she's having a little break with her twins, though.

00:45:30What less lamb for us.

00:45:31Oh, gosh.

00:45:32And every year, the numbers grow, which is fantastic to see.

00:45:35So, is this vart bull a breed you would have if you had a small holding?

00:45:39Could you have, you know, two, three?

00:45:40Absolutely.

00:45:41So, where they're a very friendly breed, they're very used to people, they're fairly easygoing,

00:45:45they look after their lambs, they're brilliant, then lots of people would go for them.

00:45:49They're also quite striking in the fact that they're not your typical white sheep.

00:45:53So, because of the striking appearance, that's what actually drew us to them, is they look different,

00:45:58they're slightly more special, in a field, they want to be your best friend.

00:46:01So, they come running over, and they're brilliant.

00:46:04How do they compare with the Jacob, which is another variety that people may see,

00:46:07which has got dark fleeces and mottled fleeces, too?

00:46:09So, absolutely.

00:46:10Your Jacobs have obviously got the horns instead.

00:46:12Yes.

00:46:12So, that puts off some small holders if they don't want them around children.

00:46:15Jacobs are lovely as well.

00:46:17These guys are slightly bigger, and they grow quicker.

00:46:20So, for those that are going for meat, obviously, because they're able to go off much quicker,

00:46:24in a small holding, that's perfect.

00:46:26Before your grass stops growing and the rain starts coming, you can get rid of the lambs.

00:46:30So, from birth to meat is how long?

00:46:32You can do it roughly in five months, and you'll normally finish the lambs out at about 40, 45 kilos.

00:46:38So, they're very fast growing.

00:46:39And a breed, as you say, with no horns?

00:46:41No horns, exactly.

00:46:42So, they're what we call a polled breed, which means that they're born without any horns.

00:46:46You bring so many different animals here, so many different varieties of livestock.

00:46:52What are your own personal favourites?

00:46:54So, I keep the Wednesdaydale sheep.

00:46:56So, the Wednesdaydales definitely have to be my favourite, but then I'd say a close second would be the Zwart

00:47:01Bull.

00:47:02Is that, because they're quite rare, these now, aren't they?

00:47:05So, the Zwart Bulls now aren't.

00:47:06They used to be a rare breed back in the day, but now they're very, very popular.

00:47:10You'll often see them at country shows and things, with lots of young handlers taking their favourite sheep into the

00:47:16ring.

00:47:17But now there's quite a few of the Zwart Bulls hanging around.

00:47:20Which shows that people knew they needed building up.

00:47:23Do you find that happens?

00:47:24Are people quite willing, as soon as they're informed that a breed is on the endangered list, that somebody will

00:47:29come along?

00:47:30People will come and say, right, we'll have those, we'll keep the breed going.

00:47:32So, it's finding their niche market.

00:47:34Yes.

00:47:34What can they actually give us that's different to just your plain old white sheep?

00:47:38What's different about them?

00:47:40So, it's finding where they sort of fit in.

00:47:42And once you find that niche, that's when your numbers will soar in the breed themselves.

00:47:46But also vital that we keep a broad gene pool going, isn't it, really?

00:47:49If something slips off, it may well have a particular characteristic that you want to breed back in further down

00:47:55the line of resistance to disease or whatever.

00:47:57So, they're doing lots of research at the moment, the Rare Breed Survival Trust,

00:48:00into looking at actually what our specific British breeds can give us.

00:48:05Whether back in the day there was something that we're missing that possibly is going to come back up.

00:48:10So, they're doing lots of work with the genetics to try and make sure that they're protected in case we

00:48:14can use them in however many years' time to, who knows, cure a disease.

00:48:19You never know.

00:48:20So, do you send a lot of yours out?

00:48:22Do you sell them on?

00:48:24Yes.

00:48:24Because you can't get them all.

00:48:25Yes. So, actually, when we pure breed the svart bulls, they always go to homes.

00:48:31Lots of the others will go into the food chain, to be honest with you, like our crossbreds and things.

00:48:36We want to be honest in the fact that we do a sort of field-to-fork situation.

00:48:41Yeah, yeah.

00:48:41And it's amazing for our students to actually learn that sort of your meat just doesn't come from Tesco's or

00:48:47Waitrose or wherever.

00:48:48You can actually get it from the farmer direct, which is what all of our farmers are trying to say.

00:48:53Let's kind of go to our farmer's direct.

00:48:55You know exactly where your meat is coming from.

00:48:57You know it's had a good life.

00:48:58Exactly.

00:48:59And, I mean, frankly, you've got the life of Riley, haven't you?

00:49:03I can see.

00:49:04I think I want to come back as a svart bull if I come back.

00:49:07But it's so good to have you with us.

00:49:09It always is, Charlie.

00:49:10We learn such a lot.

00:49:11And also your reminders that more young people are coming into farming and keeping it going because we most certainly

00:49:17need it.

00:49:18Thanks very much, Charlie.

00:49:24Now they're the iconic short-lived blooms representing the fleeting nature of life, typically lasting only one to two weeks

00:49:34in spring.

00:49:35Here's Leslie Joseph and everything you need to know about cherry blossom.

00:49:41Good morning, Alan.

00:49:42Oh, it's nearly time.

00:49:44I can barely contain myself.

00:49:46There's a moment, just a moment, when the light turns pearly, the air softens, and suddenly my favourite trees slip

00:49:55into frothy pink frocks, blushing from branch to tip.

00:49:59Cherry blossom has arrived.

00:50:02Cherry blossom has arrived, and subtlety is overrated, darling.

00:50:05Each flower only lasts a week or two.

00:50:08Brief.

00:50:09Dazzling.

00:50:11Gone.

00:50:11Honestly, it's the limited edition handbag of the horticultural world, and rather like a good blow-dry, timing is everything.

00:50:21A cold winter, followed by rising spring temperatures, triggers those buds to open.

00:50:27They need a winter chill first, a proper beauty sleep before they're ready for their close-up.

00:50:33In the UK, flowering typically begins in the south in March, and gradually moves northwards through April.

00:50:41It's like a pink wave travelling up Britain.

00:50:44Now, of course, cherry blossom isn't just about looking fabulous.

00:50:48Those golden stamens at the centre of each flower are dusted with pollen.

00:50:53An early-seasoned feast for bees and other pollinators, just getting back to work.

00:50:59It's generous as well as gorgeous.

00:51:01The magic of cherry blossom lies in its brevity.

00:51:05Wind or rain can sweep it away in days.

00:51:07A gust, and the petals drift down like pink snow, and just like that, the moment passes.

00:51:14But perhaps that's the point.

00:51:16It's not meant to last.

00:51:17Nothing lasts forever.

00:51:20Oh, I'm going all sentimental.

00:51:24Cherry blossom doesn't whisper that spring is here.

00:51:26It throws open the doors, fluffs its petals, and declares,

00:51:30Darling, I've arrived.

00:51:33Much like you on a Sunday morning, Alan.

00:51:36Till next time.

00:51:40Ah, the beauty of cherry blossom.

00:51:42A feast for the eyes and the soul as they briefly appear to dance in the sunlight.

00:51:48And then the petals fall in a great cloud, symbolising the transient nature of life.

00:51:56Tell me so miserable, Alan.

00:51:58Thank you, Leslie.

00:51:59Coming up, rosemary, that's for remembrance.

00:52:01Then there are pansies, they're for thoughts.

00:52:06Well, that was the perfect way to disguise the Elizabethan odours.

00:52:09I'll say no more.

00:52:11Fresh from offering her expertise on Oscar's favourite hamnet,

00:52:15Jeca McVicar's back to showcase the ways our favourite herbs were used in the Elizabethan era.

00:52:21I'll be back with Jeca and more right after this.

00:52:39Welcome back to Love Your Weekend.

00:52:41While mums should be celebrated every day of the year,

00:52:45Mothering Sunday allows us to show them just how much we care.

00:52:48Andy Clark will be bringing the love and the cocktails with his selection of Mother's Day martinis,

00:52:55including a rhubarb and lemon martini.

00:52:58But first, I know a bank where the wild thyme blows,

00:53:03where oxlips and the nodding violet grows,

00:53:06quite ur-canopied with luscious woodbine,

00:53:10with sweet musk roses and with eglint.

00:53:12I've lost Jim to...

00:53:13Never mind, mid-some night's dream.

00:53:16Words of Shakespeare,

00:53:17who fondly nods to the herbs and botanicals favoured in his work.

00:53:22So, who better to help us explore the Elizabethan taste for herbs

00:53:27than our very own Jeca McVicar,

00:53:29who, since she was last year,

00:53:31has been very busy as a herb consultant

00:53:34on the movie that everyone's talking about,

00:53:38Hamnet.

00:53:40I have no talent for waiting.

00:53:45The women in my family see things.

00:53:48What do you see?

00:53:52I see a landscape.

00:53:54Oceans.

00:53:56You're having twins, my girl.

00:53:58Undiscovered countries.

00:54:00What do you wish to do, Hamnet?

00:54:02I shall be one of Father's players.

00:54:05Will you be brave?

00:54:06Yes.

00:54:07Will you be brave?

00:54:08Please!

00:54:10But when shall we three meet again?

00:54:13Our children's hearts beat.

00:54:15They smile.

00:54:17Play.

00:54:19Never forget for a moment.

00:54:24Gosh.

00:54:25They're all waiting with bated breath for the Oscars tonight.

00:54:28We shall see.

00:54:29Did you have fun working on it with your herbs?

00:54:31I'll put him down there.

00:54:32It was amazing.

00:54:33This wonderful woman called Amanda came to my farm with her team.

00:54:38And she does all the flower arranging and sets.

00:54:41I mean, when you actually look at how many times flowers are used in films.

00:54:46So they wanted to know from me how the plants grew.

00:54:50So they came and looked at the herb garden.

00:54:52But then also I took them down the lane where I showed them how the herbs were growing.

00:54:56And they bought a lot, which is very jolly.

00:54:58But because they were planting the apothecary that is used.

00:55:03Because everybody knew about herbs in those days.

00:55:07And what's fascinating when you get into Shakespeare is how the audience would have known exactly what he was talking

00:55:14about when he was talking about Meadowsweet.

00:55:16Like we would know what paracetamol was.

00:55:18Do you see?

00:55:19Yeah.

00:55:20But we've lost that connection.

00:55:21And I mean, the herbs they used.

00:55:24And the herbs, everything was about this time of year.

00:55:27Yes.

00:55:27And so sage, for example.

00:55:29And thyme.

00:55:30I've got two times there.

00:55:31And fennel.

00:55:32And this.

00:55:33This is a classic.

00:55:36This is a sweet marjoram.

00:55:38And it's actually a perennial one.

00:55:40Oh, gosh.

00:55:40Which grows in my garden.

00:55:41Which I picked this morning.

00:55:43And that was used by the rich.

00:55:47A gentleman like yourself would have used it as a snuff.

00:55:52Oh, really?

00:55:52What, dried?

00:55:53Yes.

00:55:53And used it as a snuff.

00:55:54And the women would have put it in tussie-mussies, you know.

00:55:58Yes.

00:55:58Because everyone slopped out in the road.

00:56:00Yeah.

00:56:00It smelt.

00:56:01It smelt horrendous.

00:56:02Stick this in your nose.

00:56:03That wasn't eaten as a culinary herb until we went on package holidays and ate pizza.

00:56:09Goodness me.

00:56:10Whereas here, if they'd been foraging, they would have picked the wild oregano, which is

00:56:16quite often called pot marjoram, because it went in the one pot.

00:56:21Yes.

00:56:21And, I mean, I find it fascinating because all of these, mint, there was there, sorrel, rosemary,

00:56:27Well, you've got a lovely blue flowered rosemary.

00:56:29Is that your particular strain of rosemary?

00:56:31Is that jekyll's blue?

00:56:32It is, yes.

00:56:32You're too embarrassed to say what I want.

00:56:34It's a glorious, really blue flowered form of rosemary.

00:56:37It's been since December.

00:56:38Ah.

00:56:38And it gives petrol joy.

00:56:41But I really want to show you what they had in those days.

00:56:45They had no Solanaceae family.

00:56:47So there's no tomatoes, no potatoes.

00:56:49No potatoes.

00:56:50Because Walter Raleigh would have come later with that.

00:56:53He did.

00:56:53And so what they had was turnips, carrots.

00:56:58Underrated vegetable, the turnip.

00:57:00Totally.

00:57:01If you grow them small, literally no bigger than that, and boil them, and butter and pepper

00:57:07them.

00:57:07I love turnips.

00:57:08Well, turnips and palsips.

00:57:09But did you know carrots were white or purple in those days?

00:57:13Were they?

00:57:13Not orange.

00:57:14Hence the heritage varieties.

00:57:16And leeks.

00:57:17Yeah.

00:57:18So, and this is what they had.

00:57:20This is one of the one-dish pots, because everyone cooked over an open fire in one pot, hence

00:57:28pot herb.

00:57:29Aha.

00:57:30Right.

00:57:30So if it's called a pot herb, like pot marjoram, pot marigold, or you would say this is a pot

00:57:35herb,

00:57:36it's because it went in the pot.

00:57:37Smells absolutely good.

00:57:38So this is called a potage, and it's a form of cooking, and I have made you a, it is

00:57:46literally,

00:57:47it is those ingredients, and that is all.

00:57:50And, uh.

00:57:51Wonderful.

00:57:52Let me have a taste.

00:57:52Have a taste.

00:57:53See what you think.

00:57:55I've got to be kind here, haven't I?

00:57:56No.

00:57:58And it's thickened.

00:57:59Oh, it's gorgeous.

00:58:00And it's thickened with porridge.

00:58:03With porridge.

00:58:03Because they didn't have flour.

00:58:05There's something herby in here.

00:58:07Well, there's, what?

00:58:08All those.

00:58:08Yeah, whatever I fancied putting in.

00:58:10So there was thyme, a bit of sage.

00:58:12Oh, I can't tell you.

00:58:13This is so gorgeous.

00:58:14And it's very, very good for you.

00:58:16Mmm.

00:58:16Totally healthy, and no cholesterols.

00:58:19So I've done that.

00:58:20And then this is something else that they would have had.

00:58:23Sorry, I'm eating too much.

00:58:25I'm sorry.

00:58:25That's quite all right.

00:58:26I can give you some more to have for this.

00:58:29I think it's amazing.

00:58:31At this time of year, the wild garlic looks like this.

00:58:36Yeah.

00:58:36And this is the perfect, perfect size.

00:58:39Oh, that's me.

00:58:40And they didn't have bread in poor houses.

00:58:43So there's oat cakes.

00:58:44They had oat cakes.

00:58:45Yeah.

00:58:45And they literally had, they had cheese, and they would have, this is what they would have

00:58:50also had with.

00:58:52So you've mixed the wild garlic with soft cheese.

00:58:57That's it.

00:58:57Gorgeous.

00:58:58Isn't that superb?

00:58:59And then the other thing, of course, they had a lot of, and I hope this is hot enough, yes.

00:59:04Is they would have steeped things like thyme.

00:59:09Yeah.

00:59:10Now, if you're going to make a herb tea, please do not add the kettle boiling to the herb,

00:59:19because then all the essential oils boil off.

00:59:22So you put that in there.

00:59:23So it's just hot water, but not boiling water.

00:59:25Exactly.

00:59:26Hot, hot.

00:59:26Mushing it round a bit.

00:59:27Mush it round.

00:59:29You're meant to let it steep for a little bit.

00:59:31And then, because you have a cough and a cold, I'll let that...

00:59:35Okay.

00:59:35I'm trying to cover it up.

00:59:37It's the usual.

00:59:39I bought you some of our honey.

00:59:41Oh, I smell that.

00:59:41Absolutely superb.

00:59:43Oh, there's a richness to it, isn't there?

00:59:45And they always say sugar.

00:59:47And they had honey in Elizabethan times.

00:59:48And local honey, too.

00:59:50Yes.

00:59:50Because they didn't have sugar.

00:59:52No, of course.

00:59:53Yeah.

00:59:54Yeah, I mean, when you start going through that and going back to what they had and what

00:59:58they cooked with, it's very exciting.

01:00:01Is that going in there?

01:00:01No, no, it's going into a mug for you.

01:00:03You've got a posh mug.

01:00:04Well, I have Elizabethan mug.

01:00:07Genuine.

01:00:09There we go.

01:00:10Mashing it up a bit.

01:00:11Yes, because I'm afraid this will be a little weak.

01:00:14We could have given it a little bit longer.

01:00:16We could have done, but there we go.

01:00:17So that's going to melt the honey.

01:00:18Yeah, it'll melt the honey, which will soothe your throat.

01:00:21You're very...

01:00:22And the...

01:00:23But if ever you have a cough or a cold, this last thing at night is really, really good,

01:00:28especially for coughs, because it lines your throat.

01:00:32Did the Elizabethans have whiskey?

01:00:35I don't know.

01:00:36I think you need to do your research.

01:00:38I'll come and help you research that well.

01:00:40Will you?

01:00:40I wonder if they did.

01:00:42We could go on the road, couldn't we?

01:00:43We could go on the road.

01:00:45Alan and Jecker's whiskey trip with herbs.

01:00:49Fantastic.

01:00:50I could get you to eat wild then.

01:00:53But tasting all these things just reminds you how, you know, really full of flavour and good

01:00:58for you there.

01:00:59And also shows you the knowledge of plants.

01:01:04It doesn't matter which way you go.

01:01:06It really keeps you young and keeps you going because there's always something new to learn.

01:01:11Was it revolting?

01:01:13No, it's delicious, actually.

01:01:14Oh, good.

01:01:14And this woman is a prime example of herbs keeping you young.

01:01:17She's 236.

01:01:18Yes.

01:01:19Isn't it astonishing?

01:01:20And a dear mate for a long time.

01:01:22For a long, long time.

01:01:23That was fab.

01:01:24All fab.

01:01:25And a reminder to us.

01:01:26Good ingredients, good herbs.

01:01:28Simple.

01:01:29Simple herbs, good veg, seasonal.

01:01:31Yes.

01:01:32Yeah, important.

01:01:33And grow your own.

01:01:34Absolutely.

01:01:35And you can catch all the Oscar coverage tonight on ITV1 at 10.15.

01:01:41We wish Jecker and Hamnet the very best of luck.

01:01:45Now, Chesterton Mill has been standing tall since 1847.

01:01:50And for over a century, its sails and milling stones turn grain into flour.

01:01:56For the surrounding Cambridge bakeries.

01:01:58Today, well, the mill may have lost its sails and ceased grinding.

01:02:02But it still creates something rather magnificent and unexpected.

01:02:06As Manor Farm's wine connoisseur, Toni Oshoma found out when she decided to pay them a visit.

01:02:22Once seen as a laughing stock,

01:02:24English wines are now amongst the most dynamic in the world.

01:02:28Thanks to changing climates, chalky soils and a new wave of winemakers,

01:02:33England is producing really high quality, sparkling and still wines.

01:02:38Proving that, with a bit of patience and a bit of skill,

01:02:41even the most unexpected places can produce the most wonderful of things.

01:02:47I've been to a lot of wineries, but never one in a windmill.

01:02:53Hi, Tony. Welcome.

01:02:55Hi, Chris. Thank you for having me in your underground operation.

01:02:58So tell us, what got you into wine?

01:03:00So my background's actually in music journalism.

01:03:02From then, I sort of scratched the itch a little bit

01:03:04and ended up enrolling at Agriculture College

01:03:07to do a Bachelor of Science degree,

01:03:10three years in viticulture and enology.

01:03:12And from there, I set up an urban winery back in 2020.

01:03:17So a lot of people associate wineries with the countryside,

01:03:19but urban wineries are a little bit different, aren't they?

01:03:22We make the wine here like you would in any normal winery,

01:03:24but we don't grow the grapes.

01:03:25So the South East is known for perfect grape-growing conditions

01:03:29because of things like the chalk soils.

01:03:30Do you get your grapes locally?

01:03:32So I'm very fortunate to be based here in Cambridge

01:03:34because the hotspot for grape-growing for still wines is Essex,

01:03:38and particularly the Crouch Valley, which is only 35 miles from here.

01:03:41But we source grapes from all over the country,

01:03:43from Oxfordshire to Kent and further south as well.

01:03:45So there aren't many wine miles involved.

01:03:47It means we can pick first thing in the morning

01:03:49and by lunchtime, the wine is on its journey.

01:03:52But even in the cold of winter,

01:03:54there's still so much work to be done.

01:03:56And Chris does every single bit on his own.

01:03:59So Chris, this is the wine thief, isn't it?

01:04:01I love that name.

01:04:02This is the time of year when I'm testing each of the barrels

01:04:05to make sure I know where the wine is at

01:04:07and when it might be released.

01:04:08So you've got to make sure the wines come out perfect at this stage.

01:04:11Exactly.

01:04:11So they went through fermentation in the autumn.

01:04:14We're now winter, but these will be released in the spring.

01:04:17So it's a crucial time to taste the wines

01:04:18and find out what they're doing.

01:04:20So we've got Bacchus here,

01:04:21which is known to be one of the most widely grown white grapes in the UK.

01:04:25And it's known for its aromatic notes, isn't it?

01:04:27And citrus, a bit of green notes as well.

01:04:29And I can smell it already.

01:04:34Wow.

01:04:35Really fresh and bright acidity.

01:04:37Yeah, exactly what I'm looking for at this stage.

01:04:40This will be another sort of six to eight weeks in barrel

01:04:42before being bottled.

01:04:43And in that time,

01:04:44I think it will get a little bit more weight to it.

01:04:46But it's got that lovely freshness at the moment,

01:04:48which I'm really happy about.

01:04:49Lovely.

01:04:49It tastes really clean as well.

01:04:50I love it.

01:04:52So Chris,

01:04:53this is yet another thing that you do all by yourself.

01:04:56Roughly, how many bottles do you do a year?

01:04:58Well, most of the bottles are waxed.

01:05:00And this cellar,

01:05:01even though it's small,

01:05:02has got capacity for a sort of 6,000 bottle.

01:05:05And it's quite an ancient practice, isn't it?

01:05:07So why do you actually do this?

01:05:09Yes,

01:05:09so they would have been waxing bottles of wine

01:05:11well before they would have had aluminium

01:05:13or different types of foil on top.

01:05:15I primarily do it for aesthetics, really.

01:05:17It helps with the look and feel of the end product.

01:05:22So here we've got a Chardonnay,

01:05:23which is the most widely grown white grape in the world.

01:05:26Absolutely.

01:05:27And in England,

01:05:27we can now make premium Chardonnays

01:05:29that are world-beating.

01:05:32That is delicious.

01:05:33That is so good.

01:05:34I'm getting really nice zesty notes,

01:05:36so a bit of lemon peel,

01:05:37a bit of orange as well.

01:05:39And so Chris,

01:05:40why has Chardonnay become so easy to grow in the UK?

01:05:43Well, the climate's changing.

01:05:44It's a little bit warmer,

01:05:45which helps to get that ripeness.

01:05:46But also,

01:05:47the people who are planting and growing the grapes

01:05:48have got levels of expertise

01:05:50that previously weren't in the UK industry.

01:05:52So we're really learning from other areas

01:05:54and the proof is in the wine.

01:05:56The future's bright for English wines

01:05:58and who'd have thought it?

01:05:59You can even get a bright and bold Sauvignon Blanc

01:06:02made and grown right here in the UK.

01:06:06Cheers.

01:06:12Oh, thank you, Tony.

01:06:13Somebody had to do it, didn't they?

01:06:15Coming up,

01:06:15she's a titan of the literary world,

01:06:18a writing legend,

01:06:19with countless bestsellers

01:06:21and a specialist in the killer thriller.

01:06:24Linda Laplount,

01:06:25telling the truth,

01:06:26the whole truth

01:06:27and nothing but the truth.

01:06:28I'll see you with Linda

01:06:29for some gentle interrogation

01:06:32right after this.

01:06:33Go nowhere.

01:06:48Welcome back.

01:06:49Coming up,

01:06:49it's the quintessential cocktail,

01:06:51but for a recipe that usually involves

01:06:53just two ingredients,

01:06:55the debate over its correct preparation

01:06:57is endless.

01:06:58Drinks King Andy Clark sets the record straight

01:07:01with his perfect martini

01:07:04alongside several other Moorish Motherling Sunday recipes,

01:07:08including his rhubarb and limoncello

01:07:10and a cream tea martini

01:07:12mixed with cream and maple syrup.

01:07:14Oh, but first,

01:07:17she's the woman responsible

01:07:18for some of our most popular dramas,

01:07:20most of which I watch on a regular basis

01:07:23with Mrs. T and a nice G in tea.

01:07:26Here's a taster of a night in

01:07:28at Titchmarsh Towers.

01:07:30Open up, it's the police!

01:07:32We're investigating the brutal, sadistic murder

01:07:34of a young woman.

01:07:35I killed them both.

01:07:37Do you have a relationship with James Lampton?

01:07:39Promise me you'll leave Commander Blake out of this.

01:07:41Just keep it as low profile as possible.

01:07:43Yes, Commander.

01:07:45There is no whole truth.

01:07:46Do you know who told me that?

01:07:47You've impressed a lot of people,

01:07:49and if you get promoted,

01:07:50Mike gets the boot, then.

01:07:51I'm just doing my job.

01:07:52There are repercussions.

01:07:54Be careful how you come and go.

01:07:56From now on,

01:07:57this place will be headquarters.

01:07:58Linda?

01:08:01Now's your chance, love.

01:08:03In or out.

01:08:13Good girl.

01:08:14A perfect example there

01:08:15of Laplante trademark gritty, compelling drama.

01:08:19I so miss the 80s hair.

01:08:21I really...

01:08:21Well, there you are.

01:08:23I don't know, I'm still here.

01:08:24Before we do anything else,

01:08:27happy 83rd birthday today.

01:08:29I know.

01:08:30Oh, I love it.

01:08:32It's very hard to actually realise

01:08:36that you're 83.

01:08:38Don't give in to it.

01:08:39I know.

01:08:40The thing is,

01:08:41so I keep looking at people

01:08:43in zoomer frames

01:08:45and thinking,

01:08:46how old are they?

01:08:48No, not yet.

01:08:50The reality is it's all luck.

01:08:52Yeah.

01:08:53You know.

01:08:53And also,

01:08:55the ability to keep being fascinated,

01:08:58I think,

01:08:59by,

01:09:00particularly in your case,

01:09:01by crime.

01:09:03You know,

01:09:03we saw that,

01:09:04you know,

01:09:04widows,

01:09:05prime suspects.

01:09:06It's amazing.

01:09:08Catalogue over all those years.

01:09:11Clearly,

01:09:11every time something new comes along

01:09:13and captures your imagination.

01:09:15And the latest,

01:09:17the final,

01:09:19Jack War,

01:09:20sacrifice,

01:09:22the final one.

01:09:23Is this rather like

01:09:24killing off Poirot for Agatha Christie?

01:09:26Is it the same sort of...

01:09:27Yeah, it is.

01:09:28Did you feel like that

01:09:29when you were doing it?

01:09:29Yeah, I did.

01:09:29Should I do this?

01:09:31Well,

01:09:32there comes a point,

01:09:33I had carefully constructed

01:09:34through all the Jack War novels

01:09:37that there is a danger element.

01:09:40He's at a risk.

01:09:42Yeah.

01:09:42He may be lovely,

01:09:43you may like him,

01:09:44and I want you to like him,

01:09:46but there's a risk.

01:09:48And I think

01:09:50the moment

01:09:51he learnt

01:09:53his father

01:09:54was Harry Rawlins,

01:09:57all the way back

01:09:58to widows,

01:09:59that he knew

01:10:01there was a darkness

01:10:02inside him.

01:10:04And it has come out

01:10:05slowly,

01:10:07but...

01:10:08You obviously knew

01:10:09all that then

01:10:10right at the beginning.

01:10:11Did you know

01:10:11it was going to come out

01:10:12or did it sort of...

01:10:13No, I knew.

01:10:14You did know.

01:10:15Reality is,

01:10:16I wish I hadn't.

01:10:17I wish I hadn't

01:10:19wanted...

01:10:20It happens.

01:10:21Things like

01:10:22it happened to me,

01:10:23I'm at an event

01:10:24and a woman

01:10:25stands up

01:10:25on the Q&A

01:10:26and she says,

01:10:28what happened

01:10:29to Harry Rawlins'

01:10:30baby

01:10:31that he had

01:10:32when the series

01:10:33Widows was on?

01:10:34And I said,

01:10:35well, you know,

01:10:35I never thought...

01:10:37And then I got home

01:10:38and I thought,

01:10:38where did he go?

01:10:39He's dead.

01:10:41He was murdered

01:10:42by Dolly.

01:10:43Oh, I've got

01:10:45a long time.

01:10:46He could be

01:10:47a police officer.

01:10:48Wallop.

01:10:49In I go.

01:10:50Jack Waugh

01:10:51is born.

01:10:53And I...

01:10:54I loved him.

01:10:56But there comes

01:10:57a point

01:10:58where I am

01:11:00morally...

01:11:02I don't want

01:11:03you to back

01:11:05a police officer

01:11:07that is going bad.

01:11:09And so I knew

01:11:11time was going

01:11:12to come.

01:11:13Oh, now that's

01:11:13difficult then

01:11:14for you,

01:11:15isn't it, really?

01:11:15Because, yeah,

01:11:16you've got to...

01:11:17He's got to go.

01:11:18Yeah, you've got

01:11:19to exert your own

01:11:19justice on you.

01:11:20And he's awful.

01:11:21He's awful.

01:11:22When I started fiction,

01:11:23Rosamund Pilcher

01:11:23said to me once,

01:11:24I rang her up

01:11:25when I finished

01:11:25our first novel,

01:11:26and she said,

01:11:26oh, she said,

01:11:26you've just said

01:11:27goodbye to all

01:11:28your friends.

01:11:29And I thought,

01:11:30oh, yeah,

01:11:31there is a sense

01:11:32of bereavement

01:11:33about it,

01:11:33isn't it?

01:11:33Yeah, you love

01:11:34him.

01:11:35I couldn't

01:11:37kill him off.

01:11:38I was weaving

01:11:40and moving

01:11:41and making

01:11:42this huge plot

01:11:43and this dynamic

01:11:44storyline

01:11:45to keep you

01:11:47turning the pages.

01:11:48And all the time,

01:11:49I knew something

01:11:51bad was going

01:11:52to really happen.

01:11:53And so,

01:11:54you know,

01:11:55eventually you think,

01:11:56better find a new

01:11:57one,

01:11:58get another one.

01:12:00which I'm

01:12:01working on already.

01:12:03It's evident

01:12:04whenever I talk

01:12:04to you

01:12:05that you began

01:12:05your life

01:12:06as an actress,

01:12:07which is,

01:12:07you know,

01:12:08wonderful fun

01:12:09because you can

01:12:09bring to your stories

01:12:10and to your storytelling

01:12:11of them

01:12:12all the talents

01:12:13of a thesp.

01:12:15Yeah.

01:12:15Now, tell me

01:12:16about Educating Marmalade.

01:12:18Oh,

01:12:19it was just one.

01:12:20Do you know,

01:12:21when you're a working

01:12:21actress,

01:12:23you would very much

01:12:24like to do

01:12:25Edgar Blatt.

01:12:26Of course.

01:12:27You know,

01:12:27you've got to go

01:12:28where the money is

01:12:29to earn a living.

01:12:31But I love this

01:12:32because John Bird,

01:12:34who was an adorable man,

01:12:36lovely comedic actor,

01:12:39and one day

01:12:40we were filming

01:12:41and he came and he said,

01:12:43ah,

01:12:43he was in costume,

01:12:45a suit,

01:12:45he said,

01:12:45I just got to nip off,

01:12:47got a problem

01:12:47with the family.

01:12:48I'll be back,

01:12:49I'll be back in time

01:12:50for the afternoon shoot.

01:12:51Nobody panic.

01:12:53We came back

01:12:54and his suit jacket

01:12:56was like,

01:12:57and he had a tie

01:12:57around here.

01:12:58And he said,

01:12:59sorry,

01:13:00sorry I'm late.

01:13:01I've been with the RSPCA.

01:13:04And he said,

01:13:05what's happened?

01:13:05What happened?

01:13:06He said,

01:13:07I lost one of my wallabies.

01:13:09And he goes,

01:13:11how did you get

01:13:13the wallaby,

01:13:14John?

01:13:15He said,

01:13:16well,

01:13:16I've got two.

01:13:18And it's like,

01:13:19you're looking at somebody,

01:13:22two wallabies

01:13:23in a Wimbledon garden.

01:13:25And he didn't notice

01:13:27that one had hopped

01:13:28and hopped over

01:13:30because they hopped so fast

01:13:32back and forth.

01:13:33And he'd been over the hedges

01:13:34to get his wallaby back.

01:13:36Lovely.

01:13:37That was

01:13:38that was the joy

01:13:39of working in those days.

01:13:41Okay,

01:13:41well,

01:13:41here we are

01:13:42educating Marmalade.

01:13:43It's not a wallaby.

01:13:45What's this woman on about?

01:13:47I think I understand.

01:13:49What you're saying is

01:13:50we should send our little girl

01:13:52to some scruffy day school

01:13:53where she would be

01:13:55bullied,

01:13:56robbed,

01:13:57and generally tortured

01:13:58by huge working class louts.

01:14:00Is that what you're saying?

01:14:03Oh,

01:14:04no,

01:14:05no,

01:14:06no.

01:14:08Well,

01:14:09yes,

01:14:10yes,

01:14:10that is what I'm saying.

01:14:12Oh,

01:14:12I think that's an excellent idea.

01:14:14First class.

01:14:15Marmalade!

01:14:16You call cop.

01:14:19Marmalade,

01:14:20dear,

01:14:20you're going to go

01:14:21to Cringe Hill Comprehensive.

01:14:25Love the accent there.

01:14:26It was the wig.

01:14:28Why do you?

01:14:28I'm looking similar now.

01:14:30No,

01:14:30no.

01:14:30You've been paid

01:14:31supreme compliments

01:14:32of the isn't quite right too

01:14:33for the quality of your writing,

01:14:35the extent of your writing.

01:14:36How extensively do you plot

01:14:38or do you let it

01:14:39take its own course?

01:14:40Heavily plotted.

01:14:42Yeah.

01:14:42Heavily.

01:14:43Because I always encourage

01:14:44other writers

01:14:45to go to source

01:14:46because you can get

01:14:48anything off the computer,

01:14:50anything you want,

01:14:51but it's flatlined.

01:14:53You get the netty gritty

01:14:55and the good stuff

01:14:57when you interview somebody.

01:14:59And that's been,

01:15:01I mean,

01:15:02my major,

01:15:03you know,

01:15:03I wave the flag

01:15:05face to face.

01:15:06You can't beat it.

01:15:08And I'm very,

01:15:09because I do a podcast

01:15:10and all the scientists

01:15:12that give me their time,

01:15:14you know,

01:15:14I interview them

01:15:15and I just say to writers,

01:15:17listen,

01:15:18I'm asking questions

01:15:19that every writer

01:15:21wants to know about

01:15:22and listen to how

01:15:23they feed it back.

01:15:25They're all brilliant,

01:15:26brilliant people.

01:15:28And the advance

01:15:29of scientific knowledge now

01:15:32from forensic,

01:15:34if you think they are

01:15:36discovering

01:15:39a 40-year-old

01:15:41murder

01:15:42case,

01:15:43a coal case,

01:15:45the familiar

01:15:46DNA tracking

01:15:47to families

01:15:49and picking up,

01:15:50it's like

01:15:51you have to

01:15:53kill

01:15:54very,

01:15:56very carefully.

01:15:59They leave a trace.

01:16:00There's a trace

01:16:02everywhere.

01:16:02And it's hard to believe

01:16:04these traces.

01:16:05You know,

01:16:06I'm leaving traces

01:16:08all over the place here.

01:16:10My boots,

01:16:11a suede on my boots.

01:16:13Yes,

01:16:13and the mud you brought in here

01:16:14when you came out.

01:16:16Linda,

01:16:17a delight

01:16:17as ever.

01:16:19Bless you.

01:16:19Good luck with sacrifice.

01:16:20Thank you very much.

01:16:22Oh, dear.

01:16:23And I'm sorry

01:16:24for your loss.

01:16:27Right,

01:16:28a moment of calm now

01:16:29for all that excitement.

01:16:30Sit back,

01:16:31relax

01:16:31and unwind.

01:16:33It's time for today's

01:16:35Ode to Joy.

01:16:51Ode to Joy.

01:17:22Ode to Joy.

01:18:00Ode to Joy.

01:18:11Ode to Joy.

01:18:12That was the glorious

01:18:13Breen Beach

01:18:14in Somerset,

01:18:15courtesy of

01:18:15Meraz Aziz

01:18:16and set

01:18:17to a piano sonata

01:18:18by Beethoven.

01:18:20Time for a quick break.

01:18:21Still to come

01:18:21in our final part

01:18:22of the show,

01:18:23martinis are on the menu

01:18:24for today's

01:18:25Best of British.

01:18:26and I can see

01:18:27Andy,

01:18:29Linda,

01:18:29and James.

01:18:31They're already primed

01:18:32and primed

01:18:33suspected,

01:18:34ready to go.

01:18:35Save one for me.

01:18:37We'll be back

01:18:38with the martinis

01:18:39very shortly.

01:18:55Now, it's undoubtedly

01:18:56one of the most iconic

01:18:57cocktails of all time.

01:18:59People have been drinking it

01:19:00for a century

01:19:01and there's certainly

01:19:02no cocktail

01:19:03with so many variations

01:19:04as the martini.

01:19:06And with so many options,

01:19:07it means there's a martini

01:19:09for everyone.

01:19:10Or shall I say,

01:19:11for every mum.

01:19:12Here to serve up

01:19:13his ultimate

01:19:14Mother's Day

01:19:15martini cocktails,

01:19:16Manor Farm's

01:19:17very own James Bond,

01:19:18shaken

01:19:19and often stirred.

01:19:21Drinks expert

01:19:22Andy Clark

01:19:23and Linda and James

01:19:24have joined me

01:19:25at our Manor Farm Bar 2.

01:19:26You've got a head start

01:19:27on me.

01:19:28I hope there's still

01:19:28something in your glasses.

01:19:30Martinis.

01:19:30That's not how

01:19:31you make a martini.

01:19:32That's the most

01:19:33often said remark,

01:19:34isn't it?

01:19:34It is.

01:19:35There are many

01:19:36different versions

01:19:36of a martini

01:19:37in many different ways

01:19:38to make them.

01:19:39So don't let anybody

01:19:40judge the way you enjoy

01:19:42or you make your martinis,

01:19:43OK?

01:19:43So we've got a few

01:19:44ones here that maybe

01:19:45aren't traditional martinis

01:19:46but we're going to

01:19:47have a bit of fun,

01:19:47OK?

01:19:48So we're going to start

01:19:49with a bit of a classic

01:19:50dry martini with a twist.

01:19:52I'm calling this one

01:19:53Mum's the Slurd.

01:19:55OK?

01:19:56So yeah,

01:19:56because they're quite strong

01:19:57so be warned,

01:19:58all of these are quite strong

01:19:59because the martinis

01:19:59are strong.

01:20:00So this is made

01:20:01with Boat Yard

01:20:02Double Gin

01:20:03from Fermanagh

01:20:04in Northern Ireland.

01:20:06This is one

01:20:07wonderful, wonderful gin.

01:20:08They were the first

01:20:09B Corp distillery

01:20:11in the whole of

01:20:11the island of Ireland

01:20:12and it's so smooth.

01:20:13This is one gin

01:20:14that I would have neat.

01:20:16It's absolutely beautiful

01:20:17and I've mixed that

01:20:18with a little bit of

01:20:19Schofield's Dry White

01:20:21Vermouth

01:20:21by Astley Brothers

01:20:22made in London,

01:20:24a fortified aromatised wine

01:20:25and then I've expressed

01:20:26the oils of a lemon rind

01:20:27on the top.

01:20:28That is a proper martini.

01:20:30Smooth.

01:20:31It's on the table.

01:20:32I know, but look,

01:20:33there's five of them.

01:20:33Yes, I know,

01:20:34but sip.

01:20:35It is smooth.

01:20:36I know

01:20:37that if I had a few

01:20:39of these

01:20:40I would be

01:20:41very piddly

01:20:43because I think

01:20:45it's exceedingly strong.

01:20:47Do you ever drink martini?

01:20:48I mean, I'm in a hell of sip.

01:20:49Do you ever drink martini?

01:20:51Never.

01:20:52Never?

01:20:52Never, never, never.

01:20:54So Andy has introduced

01:20:55a little kind of martini.

01:20:56You're introducing me

01:20:57to get paralytic

01:20:59very quickly.

01:20:59It is very strong

01:21:00but, oh my goodness me.

01:21:02It's good though.

01:21:02My line is always

01:21:03very nice.

01:21:04P.G. Woodhouse

01:21:05called a stiffener.

01:21:06Absolutely.

01:21:07You chose to do a gin one

01:21:08to start then

01:21:09rather than a vodka one.

01:21:10Absolutely.

01:21:11We're going to move

01:21:11on to vodka later on

01:21:12and I've got a few twists

01:21:13on the alcohol front as well.

01:21:14Now this one

01:21:15is called

01:21:16Pommie Dearest.

01:21:18So it's basically

01:21:19as you can probably tell

01:21:20by the colour

01:21:20it's got a little bit

01:21:21of pomegranate in it

01:21:21and the gin in here

01:21:23is Spirit of Bristol

01:21:25Slowberry Gin.

01:21:26A lovely man

01:21:27known as Random Pete

01:21:28once bought a pub

01:21:29bought more pubs

01:21:30made his own distillery

01:21:31and now

01:21:33hand picks

01:21:34slowberries

01:21:35which are then frozen

01:21:36so the skin cracks

01:21:37and you know

01:21:37when you freeze

01:21:38fruit

01:21:38berries

01:21:39and then you taste

01:21:40them once they defrost

01:21:41and they're even

01:21:41jammier than before

01:21:42and I've put that

01:21:44Slowberry Gin

01:21:45with pomegranate juice

01:21:46to make a really

01:21:47fruity

01:21:47fruity martini.

01:21:49It's like cherry brandy.

01:21:50It's good.

01:21:52Isn't that funny

01:21:53because there's no

01:21:53cherries in it

01:21:54but it's got a cinnamon

01:21:54cinnamon

01:21:55because of the

01:21:56botanicals in here

01:21:57there is a hint

01:21:58of spice

01:21:58to that Slowberry Gin

01:22:00and I think it's

01:22:01wonderful.

01:22:01I love everything

01:22:03from the bottle

01:22:03to the product

01:22:05and it's literally

01:22:06just

01:22:35pomegranate juice

01:22:36now the next martini

01:22:38give this one a swirl

01:22:38because there is

01:22:39lemon juice in here

01:22:40this is

01:22:40mother nose zest

01:22:42okay

01:22:42I love a lemon twist

01:22:44on a martini

01:22:44and what I've done here

01:22:46is used a limoncello

01:22:47from Hove

01:22:49near Brighton

01:22:49it's Madame Jennifer

01:22:51limoncello

01:22:51tiny distillery

01:22:52in Poets Corner

01:22:54and I absolutely love it

01:22:55but to go with the lemon

01:22:56I have added

01:22:57Warner's Rhubarb Gin

01:22:59from Northamptonshire

01:23:00Tom and Tina

01:23:01have 16 acres

01:23:02of farm

01:23:03where they grow

01:23:03the botanicals

01:23:04a third of this

01:23:05full strength gin

01:23:06is rhubarb juice

01:23:07and the lemon

01:23:08and the rhubarb

01:23:09with a dash of lemon juice

01:23:10is what I'm calling

01:23:12my mother's nose zest

01:23:13well a bit of lemon

01:23:14in rhubarb crumble

01:23:14works doesn't it

01:23:15well it's like having

01:23:16that zest of lemon

01:23:17over the top of you

01:23:18yeah the top of the crumble

01:23:19I think you get

01:23:20that lovely English

01:23:22flavour of the

01:23:22of the rhubarb

01:23:24the little hint

01:23:25of the limoncello

01:23:25and then it's balanced

01:23:26out with the lemon juice

01:23:27it's lovely

01:23:28I think a lot of

01:23:29rhubarb and ginger gin

01:23:31yeah yeah

01:23:32absolutely yes

01:23:33and you can have that

01:23:33with a ginger ale

01:23:34it's always nice

01:23:34yeah

01:23:35so you could

01:23:36if you wanted to add

01:23:37your favourite

01:23:38ginger ale or tonic

01:23:39to this to make

01:23:40a longer drink

01:23:40it's not traditional

01:23:42but some people

01:23:42don't do the

01:23:43very strong martinis

01:23:44so you could do that

01:23:45Linda are we enjoying

01:23:46yes very much so

01:23:48three good ones

01:23:50so far

01:23:50good

01:23:50now this one

01:23:51may divide the barn

01:23:53because I quite like

01:23:54a savoury cocktail

01:23:56okay

01:23:56and this

01:23:57is what I'm calling

01:23:58mums in a pickle

01:23:59so before you

01:23:59before you sip this

01:24:01yeah

01:24:01in front of you

01:24:02you have a couple of bowls

01:24:03you have some little

01:24:03silver skin onions

01:24:04and you have some

01:24:05little cornichons

01:24:06if you wanted to have

01:24:07a little bite

01:24:08a little taster

01:24:09and also the crisps

01:24:10are pickle

01:24:11and dill crisps

01:24:12so basically

01:24:13if you go from savoury

01:24:14to sweet

01:24:14or from sweet to savoury

01:24:16adjust your palate

01:24:17because the first sip

01:24:18will taste a bit strange

01:24:19so go in for it

01:24:21get yourself acclimatised

01:24:22mmm

01:24:23yep

01:24:23we've had this conversation

01:24:25before about pickled onions

01:24:26sometimes can

01:24:26make other things

01:24:27taste a bit funny

01:24:28so anyway

01:24:29mums in a pickle

01:24:30this is based on a gibson

01:24:31a gibson

01:24:32is a dry martini

01:24:33where you would garnish

01:24:34with a cocktail

01:24:35or a silver skin onion

01:24:36so I have used

01:24:38Witchmark distillery

01:24:39from Wiltshire

01:24:40a barley vodka

01:24:41made on an estate

01:24:42in the middle of

01:24:43acres of beautiful land

01:24:44it's filled to bottle

01:24:46on the estate

01:24:47and with that

01:24:48because it's actually

01:24:49quite a cereal

01:24:51and saline vodka

01:24:52it's got a savoury edge

01:24:53so I've put with it

01:24:54the pickle house

01:24:55pickle juice

01:24:56now this is made in

01:24:56Suffolk

01:24:57at the founder's

01:24:58grandmother's farm

01:24:59and this is apple cider vinegar

01:25:01which is infused with

01:25:02cucumber, celery, fennel

01:25:03and dill

01:25:04so there's a hint

01:25:06of savoury about it

01:25:07that's a completely

01:25:08different taste

01:25:09to that person

01:25:10much more preferable

01:25:11isn't it

01:25:11I love it

01:25:12I'm not sure

01:25:13I like it savoury

01:25:14see I like a Bloody Mary

01:25:16and actually they make

01:25:17a tomato juice

01:25:18which is spiced

01:25:19and they put the pickle juice

01:25:20in it

01:25:20for that

01:25:21almost like it's

01:25:22a Virgin Mary

01:25:23but it tastes like

01:25:23a Bloody Mary

01:25:24because of the

01:25:24I'm getting pear drops

01:25:25yeah

01:25:26you know the pear drops

01:25:28you get

01:25:29and they eventually

01:25:29take the skin off

01:25:30the roof of your mouth

01:25:31after about two minutes

01:25:32there's a hint of

01:25:33acetone

01:25:34whatever it is

01:25:34you've got a vegetal note

01:25:36which goes into

01:25:36a slight bit of stone fruit

01:25:38if that makes sense

01:25:38right

01:25:39what's our last

01:25:40final cocktail

01:25:41so if you're thinking

01:25:42on Mothering Sunday

01:25:43I've had a nice Sunday roast

01:25:44maybe you haven't got room

01:25:44for dessert

01:25:45but you know me Alan

01:25:46I like making my own

01:25:47cream liqueurs

01:25:48so this is Mars Creamtini

01:25:51so this

01:25:52you'll see

01:25:53there's a little

01:25:53digestive biscuit

01:25:55half rim

01:25:56you can choose

01:25:56whether you go

01:25:57biscuit rim

01:25:57or not biscuit rim

01:25:58so it is

01:25:59single malt whiskey

01:26:00it is cold tea

01:26:02it is double cream

01:26:03and a dash

01:26:04of golden syrup

01:26:05okay

01:26:05so the whiskey

01:26:07is Spirit of Yorkshire

01:26:08Distillery

01:26:08Filey Bay

01:26:10flagship single malt

01:26:11made on the coast

01:26:12of North Yorkshire

01:26:13the first single malt

01:26:14to be made in Yorkshire

01:26:15you know

01:26:15when I stayed at

01:26:16Butlins in Filey

01:26:17when I was a boy

01:26:17they didn't have this

01:26:18there then

01:26:19otherwise I might

01:26:20never have left

01:26:22a single malt

01:26:23from Yorkshire

01:26:24yeah

01:26:25this neat

01:26:26I'm a bit of a whiskey fan

01:26:27that neat is divine

01:26:29you get vanilla

01:26:30you get a bit of

01:26:31there we go

01:26:32go for your life love

01:26:34but you can make

01:26:35a cream liqueur

01:26:36really easily

01:26:37and what I did

01:26:37because it's got tea

01:26:38in it

01:26:39because I'm a bit of a tea fan

01:26:39I've used cold tea

01:26:40and I just thought

01:26:41I'm going to put

01:26:41a little bit of digestive

01:26:42around the edge

01:26:43to give that

01:26:43afternoon dunking tea

01:26:45biscuits in tea vibe

01:26:471, 2, 3

01:26:48I like it

01:26:48I do

01:26:49I couldn't have

01:26:50more than one

01:26:52yeah

01:26:52well certainly

01:26:53not after the other four

01:26:55no

01:26:55it is rich

01:26:56but you don't want

01:26:57you actually sort of

01:26:58need the texture

01:26:59of the cream

01:27:00to balance out

01:27:01the alcoholic nature

01:27:02there's quite a lot

01:27:03of whiskey in there

01:27:04but I think the dairy

01:27:05masks how much

01:27:06is in it

01:27:07but you don't want it

01:27:07too sweet

01:27:08Linda

01:27:08is that hitting

01:27:09the spot or not

01:27:10yes because I do

01:27:11drink whiskey

01:27:13quite a lot

01:27:14I like a hot toddy

01:27:16and these actually

01:27:18this could come at night

01:27:20for me quite nicely

01:27:21it's a lovely finisher

01:27:23to a meal

01:27:24or to an evening

01:27:25there's a great roundness

01:27:26to it as a drink

01:27:27I'm going to try this

01:27:29at home

01:27:29have a go

01:27:29well I'm glad

01:27:30she says

01:27:30as she falls off her stool

01:27:32I'm going to try this at home

01:27:34just black tea

01:27:36and then chilled

01:27:37just leave it in the mug

01:27:38pour it in

01:27:39black tea

01:27:40just an English breakfast tea really

01:27:42and then I love it

01:27:43you could do coffee

01:27:44if you wanted to

01:27:45I just like to think

01:27:46we've given you a good day out

01:27:48mainly courtesy of Andy really

01:27:49thank you very much

01:27:51all three

01:27:51that's it for today

01:27:52thanks to Linda

01:27:53to James

01:27:54and to Andy

01:27:55particularly

01:27:56and of course

01:27:57our gorgeous

01:27:57ewes and lambs

01:27:59we'll be back next week

01:28:00for some more barnside banter

01:28:02Fletcher's Family Farms next

01:28:04but I'll leave you with these words

01:28:05from Lee Marvin no less

01:28:07ah stardom

01:28:09they put your name on a star

01:28:11in the sidewalk on Hollywood Boulevard

01:28:13and you walk down and find a pile of dog manure on it

01:28:17that tells the whole story baby

01:28:21funnily enough

01:28:22all my old American actors

01:28:24impersonations sound the same

01:28:25Clark Gable was very similar

01:28:27Clark Gable was very similar

01:28:29to Lee Marvin

01:28:32happy Oscars

01:28:33to all those of you

01:28:34and happy Mothering Sunday

01:28:37from all of us here

01:28:38cheers

01:28:39cheers everyone

01:28:40thank you

01:28:41wow

01:29:02thank you

01:29:03thank you

01:29:05You

Love Your Weekend with Alan Titchmarsh - Season 8 - Episode 11

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