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00:04all right Jimmy here you go what is all that for today's guest describes herself as a bit of a
00:09disaster chef and I am not taking any chances right well I'll get the fire extinguisher let's
00:14get on with the show you go that way I'll go this way welcome to the show the weekends were
00:20made for
00:20feeling like I'm on holiday we've got food oh I love that we've got countryside hey look at that
00:26we've got crafts I'm happy with that and we've got lots of wildlife oh here they come so if you're
00:33looking for some weekend cooking inspiration that's fantastic you have inspired me you fancy a
00:37bit of DIY or a cheeky tipple or if you just want to hang out with some famous friends forget
00:45the
00:46singing go on tour with your sausage and some furry ones too why the long face you're in the right
00:51place I cannot wait settle back for Jimmy and Chevy's farmhouse breakfast good morning and
01:08welcome to Jimmy and Chevy's farmhouse breakfast today we are joined by broadcasting legend she's
01:13interviewed everyone from a listers to political movers and shakers she's the host of a very own
01:18podcast and the original loose woman please welcome the brilliant Kate Adam I'll be loosening
01:26up for breakfast very shortly but should we have a look at what else is coming up on today's show
01:31we'll be out meeting some cute and beautiful friends and I'm not talking about Kyle these guys as much as
01:38they're known as silver foxes and platinum foxes they're all actually red foxes we discover the
01:43secret to creating gorgeous landscape paintings no matter what your skill level is this relaxing for
01:48you Kay no Chevy has another lesson in bushcraft very simple very effective and it's very accurate
01:55as well and we've got a cracking cocktail for Kay so let's get cooking I've got a fabulous southeast
02:04asian or rice breakfast it's a nazi goreng which I know is right up K Street it's a brilliant way
02:12to
02:12start the day isn't it full of your protein your veg the day but it's traditionally a breakfast food
02:21with the egg on top so I'm gonna pop in some onions some chicken some green beans and peppers we're
02:27gonna
02:27fry an egg now this is the beauty of it this dipping sauce or the sauce that's gonna coat that
02:31right so
02:32we've got soy sauce we've got chili oil but the key thing here is the ketchup manis which is a
02:36sticky
02:37sweet soy that's kind of been enriched with jaggery or palm sugar so it's a sweet soy sauce so that's
02:41gonna give the flavor grand so what is your go-to breakfast then oh porridge is it salt or sugar
02:51my
02:52dad used to have it with water and salt yes water and salt that's hardcore that is hard yeah no
02:57no no
02:57I'm a bit more bougie than that let's hear the bougie let's hear what you put in it well I
03:01like my
03:01overnight oats oh yes soak them overnight and then my Greek yogurt love my Greek yogurt raspberries bit
03:08of peanut butter yes my homemade granola homemade granola how do you make your homemade granola what's
03:14Kay's special touch to it oh I'm so bad at it it's terrible but my daughter my eldest daughter is
03:19actually a
03:20really good cook I we all love food yeah she's good at cooking it I'm just good at eating it
03:25and she
03:27always says to me mom this just follow the recipe I said but I like to improvise that's my problem
03:34can't
03:35stop myself improvising because you've got a you've got an interesting title haven't you with Nadia yes
03:41he did a show with Nadia the master chef yes she's like you guys she's just got talent for for
03:58food and
03:58cooking I love to watch I really believe she's so good with putting flavors together it's such a great
04:03thing to see I think it's like an artist really you know the way they put colors together you guys
04:07put
04:07flavors together but I'm just the absolute opposite my one contribution was slice a banana and put some peanut butter
04:14in the
04:14middle that is an underrated thank you dessert it's beautiful sometimes with cooking there's a lot going on isn't there
04:22so
04:22you've got to have many many things you know pots this that timing all the rest of it I
04:27thought you'd be really good at that because as a journalist you're constantly thinking of the next question you're
04:31thinking about the debate the arguments doesn't doesn't translate into the kitchen
04:36well you know it's really interesting this because my daughter said who's no quite a good cook when she was
04:41much younger she really got into
04:43baking yes yeah I think baking is methodical scientific I could see that she came home from school and she
04:50just needed to
04:50decompress um but I could see that it was doing it whereas cooking I think requires flair right which is
04:58a different degree or not yeah I do I do because I've never really ever
05:01follow a recipe I just like to think well what's in the fridge I use that and that seems to
05:07come
05:07quite naturally yeah that's what I do as well but I've no talent oh but I yourself Kay I think
05:14it's just a case of gaining confidence you find one dish you're good at you keep doing it over and
05:18over
05:18in game and then with time you'll think you know what let me add a little bit of k flair
05:22let me put in some peanuts or in your porridge your
05:25Korean broadcasting where did it start well I was very very lucky I have to say straight out of the
05:30university I got a trainee ship with central televisions that was covering the the West
05:35Midlands and so it was a proper good old-fashioned training I wanted to be a
05:39journalist that was really my my focus and a political journalist actually that was
05:44originally the road that I was gonna go down and then I just went from there and I
05:47became a news reporter and then somehow got into sort of debate shows can't even
05:52remember and yeah I think maybe everyone has this at a point in their career they
05:56think this is it this is the bit that I really like and so I just did more of
06:02that kind of thing and I just love having conversations with people from different
06:07backgrounds from different perspectives with different opinions but that early
06:11training is so important because that's you really learned your craft yes yeah we
06:15did we did actually I'll forever be grateful for that let me show you what's happening here so I'm making
06:21sure that chicken is cooking nicely I've got the beans I've got the red pepper it
06:24smells wonderful already what beans have you got I've got green beans there you
06:28can use fine beans as well just give them a chop and this is the thing Kate you
06:31can use cheats you can use scissors spring onions instead of onions you can use
06:35those beans chop them with the scissors straight into the pan it's funny I was in
06:38Japan recently and and my partner bought me a beautiful Japanese night yeah it's
06:44still in the box treat it first you know just slice a little bit of a bread slice
06:51of tomato that's always very satisfying if you've got a really sharp knife it just
06:55slides like butter to that tomato and I've made this beautiful dressing or just
07:00have a smell of that let K have a little smell of that and then I'm frying eggs as
07:04well the Indonesian Indonesian breakfast a lot of Asian countries have breakfast
07:08like this really stocky heavy to set you up for the day no sugary stuff but you can
07:13add prawns as well it's very common in this so it's a really quick thing to put
07:16together is it's so quick I mean we're cooking outdoors so the wind is taking
07:19that heat right away from this home so it's taking a bit longer we are getting
07:22the rice in now cold rice is best because it means then it's not going to become
07:26glutinous and sticky so going from this very serious form of journalism
07:30eventually along your path to loose women yeah I mean because I love loose women
07:34it's light-hearted it deals with real proper issues yeah but it's also a
07:38beautiful light-hearted group of women sharing their views how is that journey
07:42been for you it's been fantastic you know and I think it's so important to
07:47have you know no offense to me sort of female based conversations I mean you know
07:52it's a generalization but I think men and women do tend to sort of communicate
07:56differently it's got a nice flow the show though because when I watch it and I've
07:59been on it and you feel that you're listening in on a just a proper
08:03conversation yeah interesting characters as well and a real friendships being
08:08formed other is it just cast you put these four together was it no no I mean
08:11you've got to trust people I mean to be on a show that which is live and to be
08:15sharing some personal things on occasion you have to trust people yeah if you
08:19didn't have a real respect and trust yeah in the people that you're on with it
08:23just wouldn't work it smells good I haven't gone too heavy without dressing
08:27because I'd know Kay doesn't want it too spicy I like all the colors in it oh it's
08:31beautiful and you can put sweet corn I know it's not traditional but if it's in the
08:34fridge and you need to use it up then use it so we're going to just flip that
08:38over like so beautiful and then Jimmy's absolutely stunning slices of tomato and a
08:46cucumber and then we're gonna pop on a lovely fried egg let's grab one of these
08:50and I like this because this is a complete meal here you've got your
08:53protein you've got your veg you've got your carbohydrates see if I can pull this
08:57up oh and then we're gonna put a tiny bit of this sambal what is that sambal so
09:03it's like a a chili sauce just a little tiny drizzle
09:09Indonesian or Malay so nasi goreng you find in Indonesia but there's a Malay
09:14version of it as well a lot of heavy rice dishes that incorporate lots of
09:17different flavors right with a chili sauce they like a lot of chili in that
09:21part so here we have Kay's nasi goreng here we go
09:34okay Kay and not so spicy nasi goreng you could add shrimp or tofu you can make it
09:39anywhere you want ready for this I don't actually want to ruin it because as you
09:43well sadly you're gonna have to if you want to try it I love breaking through
09:47the egg it's just a lovely thing around here oh go in go in and it's a nice
09:57change from a Scottish fryer baking or a bit of porridge with water and salt
10:04it's really nice mmm and and you slice these tomatoes beautifully didn't he I'm glad you said
10:11that because I was waiting I was waiting for someone's comment on the slicing the end that
10:16is so good just the right amount of spice and Kay I have absolute 100% confidence that you can
10:23replicate this so easily you have inspired me I'm gonna give it a go well my job here is done
10:28I
10:28think that's breakfast served so there's a break coming up now when we come back we'll
10:34be getting up close and personal some of the gorgeous creatures on the wildlife park it's
10:38lovely to see such happy foxes and we'll unwind with a cocktail we'll be back in a minute
10:45right I'm gonna finish this off lovely
11:05welcome back today we're joined by the fabulous Kay Adams okay he's already had a fantastic breakfast
11:13but there's so much more to come we'll all be channeling up in a landscape artists should we learn
11:19some survival secrets I don't even know where to begin when you're talking about natural navigation
11:23there'll be time for a nice chinwag over a cheeky cocktail that is so good
11:31but before all that I'm off to the wildlife park for a close encounter of the cute kind
11:48hey Carl good to see you nice to see you now I'm really excited that you've joined us you are
11:54our
11:54brand new wildlife ambassador so the exotic pet trade is something you're passionate at changing
12:01aren't you yes exactly and I think when I first met you guys and saw the animals you had there
12:06are raccoons there are lemurs and all of these animals have lived in people's houses the fact
12:11that those animals are here and you can now see like the raccoons out exploring the trees yeah
12:15because it's interesting because for a lot of the animals we have we've got a lot of animals that are
12:19part of international breeding programs uh like the polar bears or the wolves and then we have animals
12:25that we've had to rescue as pets and they've been as varied as people having emus in the back
12:29garden these raccoons um and a lot of these animals have come to us because people have got
12:36hold of them and thought they'd be good as pets but so many animals aren't great as pets are they
12:40no so obviously cats and dogs are domesticated animals they make great pets they live in the house
12:45great but with the exotic animals a lot of the time people get them as babies they think they've
12:50domesticated them yeah and they don't realize that's a process that takes thousands of years yeah
12:54and then all of a sudden they've got raccoon climbing up their chimney yeah and these animals
12:58really do want to be in spaces like this yeah so you're doing a lot to change that you're doing
13:03a
13:03lot here but also you do a lot on tiktok as well to talk about how we need to change
13:08the way we think
13:09about animals and and the appropriate animals that we have in our homes as pets and ones that just don't
13:15match don't make good pets and i think the reason why i'm good to talk about that is because i've
13:20been
13:20there and i know how it feels to love a meerkat and want one inside your house and how funny
13:25it
13:25may seem and cute and amazing but actually the reality is it ends up being quite sad for those
13:31animals and and they need woodlands and forests just like my foxes over there oh can we see the
13:36foxes yeah we'll go and we'll go and visit the foxes i've got some food for them and we can
13:40go and
13:40say let's go have you have you met the foxes before do you know what i've seen them through the
13:47wire but i haven't i haven't been close up yet come on so it's funny because on a farm yeah
13:56when
13:56you have chickens you don't really like having foxes around that much because obviously the
14:00wild foxes come and eat livestock but here i'm quite pleased to see these foxes because these are
14:06sort of semi-domesticated tell me a bit about the history yeah so these guys as much as they're known
14:11as silver foxes and platinum foxes they're all actually red foxes right um so silver and platinum
14:17are just used to describe their different colors but before the year 2000 fur farming was actually
14:23legal in the uk right so people selectively bred these different kind of mutations of red fox
14:29so they could have different colored jackets and hats and things like that so these foxes were part of
14:34fur trade industry well their ancestors were years and years and years ago and then when that became
14:39banned in 2000 people then thought oh i would love a tame fox or i would love a little white
14:45fox in my
14:46house and then they started getting always right i see so fur farming led to domestication of these
14:52foxes bred for different colors the domestication had become quite friendly fur farming finishes and
14:58people think well actually i could have them as a pet they're not dogs are they they're not dogs and
15:02as much as you say they're on the process of domestication they're not domesticated they're still
15:07wild animals and you can see they still need to dig so huge they have they have gone back to
15:13their
15:13wild instincts here and dug a great big burrow in here and they're actively roaming around like
15:19they're hunting who's this chap over here so that right there is whisper and he's actually the biggest
15:24fox here but he is the son of rosa and pongo that live in here so pongo is quite a
15:30famous fox isn't
15:31yeah how many views has pongo had oh in total he would have had millions of views got to be
15:38one of
15:38the most watched foxes on social media foxes are very popular there's a whole kind of cult of people
15:44that love them pongo was the first fox that we got he was a tiny baby he'd been rejected by
15:50his mum
15:50his sister was in intensive care at the vet and we hand raised him in the house you had him
15:57in your
15:57house you really what was that like so it was a bit of a nightmare because as a tiny little
16:02cub he
16:03was lovely and then obviously reaching adolescence he became really territorial he was trying to dig
16:08burrows like this on a carpet in a bedroom and he was you know foxes stink can you actually smell
16:13the yeah that is one thing the fox poo and fox wee uh it just reeks doesn't it exactly but
16:20you're
16:20doing great work for us and you're doing great work for animals around the world and trying to
16:25persuade people if you want a pet go for something that is traditionally a pet like a guinea pig or
16:31a
16:31hamster or goldfish or tropical all those kind of not something like a kinkajou or a fox or a raccoon
16:37yeah no i think that's the problem it's they are adorable and they're even more adorable when they
16:43come and cuddle you it's lovely when pongo comes over here and sits on your lap or whatever but they
16:48only do that when they're getting what they really need yeah when they're confined to small spaces and
16:53houses they don't act like that because they're trying to act instinctive and they're they're
16:57frustrated that they're in a living room ultimately all of these animals have been around people they
17:02like being around people but they like it on their own terms this enclosure is so big that when they
17:07come up and say hi they've had enough or they're unsure they dart off and hide somewhere it's lovely to
17:13see such happy foxes jimmy such beautiful creatures i know you're not talking about me and kyle aren't you
17:20the foxes yes well the foxes are wonderful and also kyle has got such a rapport with wildlife yeah it
17:29was
17:29lovely to see now i find foxes tails remind me of paint brushes oh which is rather good because we've
17:34got brilliant artist philippa gunning with us thank you so much and you are going to help us with landscape
17:38skills even if you think you're rubbish art apparently philippa has the tips and tricks for us so what
17:44are we doing philippa because there's no way i can recreate that you can absolutely recreate this so
17:50we're going to be going through we can absolutely recreate this are you joking me look at this jimmy
17:56you're good at this kind of stuff you probably could all about just having a few kind of tips techniques
18:01the right paint brushes and the right paint okay you're lulling us in this one so you might want
18:09to pop your aprons on absolutely all right we're very at home really well this isn't the poncho this
18:17is just the apron all right this is a sale man's dream so now you've got your aprons on i
18:23want you
18:23to forget about the flowers the grass the splatter we're just going to concentrate on the background
18:28okay yeah so what we want to do is get a blend of colors through here so we want to
18:34go from yellow
18:35up to the pink but we need a transition color in between so you've got three of these brushes
18:40these are called muck brushes or a blending brush you want to put two to one side and keep them
18:45dry
18:45okay now the first thing i'm going to do is this one's going to be putting the paint on
18:49now we need it slightly diluted but not too diluted that's going to make it translucent and these really
18:54hold the water i'm getting nervous so just put that in my water part but then you really want
18:59to wring it out because you don't want much water in there at all and with acrylic it dries incredibly
19:04quick which means we have to work quite quick with it to make it um blend because paint will only
19:09blend when it's wet so i'm not using too much water but i'm going to load up this brush with
19:13white
19:14loading up the brush yeah can you see how much and then i want to take a little bit of
19:19yellow because i want
19:19to go from lighter to dark and i'm going to start at the bottom here and my brush is down
19:24and can you
19:26see i'm just rubbing it in because if you put too much water on what it's going to do is
19:31get you lots
19:32of brush strokes once you've done that part i'm just going to pick up some yellow but not white so
19:36you now just darken it as you go but this is a part where we want to get that's okay
19:42and now if you just
19:43pick up a little bit more yellow a bit more yellow so no more white no more water no you
19:49shouldn't need
19:49any more water so you want the three bands hence the brushes there guys that's it now can you see
19:54i've
19:55picked up a little bit of pink on my brush yeah this is going to make an orange you need
19:59to make that
19:59touch that yellow first so can you see a slightly darker yellow a lighter orange yeah hey i like yours
20:08it looks fab lovely blending doesn't it and you already have your background done is this a scottish
20:13skyline for you okay yes it is and what we do now i'm just going to create a little moon
20:19tiny little
20:20bit of white and you're just rubbing circles is this relaxing for you k no it's still stress just take
20:28this little brush now yes the dry one and just gently yes a little bit less and then just gently
20:34you're just
20:34touching it i've got a bit too much no you haven't you see so you're just blending it in too
20:40much on
20:40mine i would just very gently touch it across the top there just so lightly you're a natural oh look
20:48at that he's he's really good at crafts actually i have to say i'm not taking the mickey you genuinely
20:53are really yes so now this time we're going to create so just a little bit of grass so a
20:59little bit of
20:59water on your fan brush what i'm going to do is when i put it in the water can you
21:03see it's gone like this
21:04yeah but if you load it up the dark green start off with mm-hmm and a little bit of
21:10white on there
21:11just touch it keep your brush upright no pressure whatsoever and can you see so delicate so delicate
21:18and so gentle that's lovely look at that so we're going to add a couple of flowers now if that's
21:24okay okay so these are going to be kind of lavender so i've put some purple on there yeah a
21:31lot of purple
21:32yeah lots of purple and a little bit of white on the end give that a little that's it and
21:36just dip
21:36it in the white so i put on the white last so it should come off first yes so i'm
21:41just going to dot
21:41it gentle gentle gentle bit heavier and can you see how i'm coming down oh yeah and we're just creating
21:49that effect and then lavender appears and then you have your lavender all right let's give this a go
21:53just gentle and then get a bit heavier oh shiv's got it we'll just put a couple of these in
21:59so that's
21:59really lovely once you've done that we're going to use this other fan brush this one's more like hog
22:03hair so it's really good for stippling and all i'm going to do is take my white we want to
22:08almost
22:09create that kind of umbrella feel that's it you're so encouraging thank you it really is that's it so
22:16once you've done that you've got these brushes here so you need to add a little bit of water to
22:21your dark
22:21green and then just once again pick up a little bit of white and i want to create a v
22:27and no pressure
22:29just gently pull that into the middle there right ponchos good luck what do you think oh i think so
22:37if you like your hair the way it is i love it i love it i might paint my hood
22:41down so i'm taking my fan
22:44brush and i'm adding some water to it can you see how i'm just diluting that down so you can
22:49do it this
22:50way ah which is more fairy dust or you can do it this way so your brush is now vertical
22:57this way and
22:58it's going to look like shooting up from the ground okay i need some more on there and you're
23:03going to just work through no it feels really bad no it's like pollen it's moving oh i feel like
23:10jackson
23:11and then a little bit of white and i think we're there yeah this is this is what i'm enjoying
23:16gone a bit heavy on my lavender you've got a bit heavy on the lavender yeah that's always a problem
23:21it's looking good though very good you definitely needed the poncho that is for sure absolutely
23:28oh right i think it's time for a big reveal what do you think absolutely so this was the original
23:35it's very good isn't it and then let's have a look at our shiv
23:40nice i think you've unlocked my inner jackson
23:43it's amazing that is very nice and what about you kate it's not as bad as i thought well i
23:48think
23:48you've done amazing i think you've done brilliant i mean you knock it out the park every time look at
23:53that and now it's time for a break and when we get back i let loose in the wild again
23:58learning some
23:59new bushcraft skills yes and then we break out the booze to make k a fantastic cocktail see you soon
24:04oh yes
24:05could be a cracker that is
24:24welcome back we've been having a lovely time with our special guest kay adams everyone
24:30so far this morning i've served up a southeast asian breakfast we've had some close encounters
24:36of the cutest kind foxes are very popular there's a whole kind of cult of people that love them and
24:42we've learned some crafty cheats to become better artists more food and drink to come but before that
24:49chevy is going to get released into the wild for another bushcraft master class with natural survivor
24:54mark have you ever wondered what it would be like to have no modern technology and no compass
25:08how you get by i've come to see mark who will teach me a thing or two about natural navigation
25:18mark all weather hello shivvy oh it's a bit nippy today hey how's it going i'll be honest i can't
25:23read a compass so i don't even know where to begin when you're talking about natural navigation so one
25:28of the methods we can use to find direction yeah is what we call a shadow stick okay okay so
25:33you get
25:33yourself a piece of stick about that long nice and straight yeah okay the sun's almost out but what we
25:40do
25:40is like obviously if the sun is out that's going to cast a shadow yeah okay which is why it's
25:46called
25:46a shadow stick where the end of the where the shadow comes down to at the tip of the shadow
25:52we
25:53would place down a marker so let's say okay we put one there the first marker that goes down is
25:59always
25:59the westerly marker okay for the simple reason being is the sun rises in the east yeah approximately
26:05okay and it travels towards the west therefore as the sun moves around the shadow is going to be
26:11cast more to the east okay so assuming now that you know the sun's out and that's been about 15
26:1820
26:18minutes yeah the sun would have moved around enough that's going to move that shadow around
26:22in the direction that it's going okay so it's going to be coming this way yep so we would then
26:28place down
26:29our easterly marker so we've got our west and our east and all we need to do now is cross
26:35it off to
26:35get our other two points so a couple of straight sticks place one across and one across like so
26:43that then gives you your your west east south and north and north that is brilliant that's really
26:49clever very simple very effective and it's very accurate as well really clever you can also do that
26:54on a full moon wow okay that is really fascinating but what if you don't have sunlight if you don't
27:00have sunlight you can look at your surroundings so let's take these trees for example okay if you look
27:05at the branches that are pointing out towards the field okay they're all reaching out like this yeah
27:11the branches that are on the back side of the tree are reaching up like this because they're fighting for
27:16sunlight okay okay so that's what's known as the tick effect a bit like when people are on holiday what
27:22do
27:22they do with their sun beds as the sun goes around the pool they keep moving it around so trees
27:26will
27:27grow where they're maximizing sunlight okay so if we're looking at these okay they're all pointing
27:33out this way yeah our sun is due south at midday okay okay so naturally they're going to be pointing
27:41south to maximize sunlight this genuinely blows my mind i mean it is it's just it's it's mad and so
27:48so if
27:49you're dropped into a place that you don't know where you're heading to you will literally look
27:53at the direction that the plants are growing how it's growing okay so other than sunlight and looking
27:59at the trees what else can help you do a natural navigation we feel somewhere you can use buildings
28:03okay so if you out in the countryside like this most villages will have a church i can't see a
28:09building
28:09in front of us most villages will have a church yes yeah yeah the altar in a church is situated
28:16to
28:17the east it's the east and the bell tower yes to the west so if you can see a church
28:22and you can see
28:23the bell tower work out what direction it's going and there's your east and west very very clever yeah
28:29and what about um rivers and streams and waterways so puddles if you've got puddles on a field yeah if
28:37it's
28:37in a bit of a rut say where you've had tractors going when the sun comes up we know it's
28:41coming
28:41up from the east it will start to dry the furthest point away because that's where it's hitting first
28:48so if you can see the edge of a puddle where it started to dry yep that's the westerly point
28:53gosh
28:54this is so clever doesn't matter what way the rut is running if it's running north to south you know
28:59you're still going to see that the west side of that paddle is going to start drying out first
29:03wow okay and another thing for navigation as well prevailing winds in the uk come from the
29:09southwest okay so i don't know if you've ever been to somewhere like on the isle of white on
29:13the coastal roads where you've got a tree that's growing and the tops like that yeah yeah you've
29:18seen those yes okay so that's because that's battered by a southwesterly wind fine okay so that is
29:23pointing north as a rule so i'm feeling this wind here which according to our compass is southwesterly
29:29southwesterly wind yeah ah i can be a navigator this is amazing trees the back side like moss
29:36the conditions that moss likes to grow in is dark and damp okay okay so the sun hits the front
29:42of
29:42the tree because it's facing south yeah it dries the front of the tree out the back stays moist yeah
29:49and darker which will be the north which will be the north side which is where the moss will start
29:53to grow up the tree once again you provided me with so much information i didn't even know i need
29:57but
29:57i'm going to cherish and teach my kids thank you so much thank you shivin and next time you're on
30:02your walk just take a look around your environment see what's happening and figure out where you are
30:05i shall do that thank you and i'm gonna now navigate my way back to london take care bye-bye
30:13it's that way
30:16that was really interesting so you know where north is now absolutely where is it
30:21it's that way yeah it's that way you don't know do you pointed that way but now it's time for
30:27a
30:27drink what we're gonna have right i know kay likes a little bit of sweet so we are going to
30:32do a dirty
30:32aperol oh so this italian orange bittersweet aperitif is used in a very popular drink we all love
30:39but i'm gonna filth it up a little bit we love a bit of filthy on the show yes yes
30:42but when you say
30:43filth what do you mean filth you mean it's typically a dirty martini has that olive brine the olive
30:49right so what makes it dirty let me just correct you on your pronunciation of dirty if you're gonna
30:55say it was good it's got to be dirty dirty doesn't get any filthier than that so basically going into
31:03this we've got our orange bittersweet aperitif we've got some prosecco jimmy do you think honors yes
31:08we've got some vodka i mean this is going to floor uk adding the olives makes it a little bit
31:13you know a bit of umami in this as well yes this will improve my painting you were brilliant i
31:20can
31:20see k's competitive element i know it was i mean that was a sight to behold i wouldn't let it
31:25go on
31:26the front of my house though you are multi-talented kay you know you are you do quite a lot
31:29a lot of
31:30strings to your bow oh god no no i'm what's it jack of all trades master of none yes yes
31:36what do you do
31:37to unwind i love walking with you i love it it's meditative to use that kind of language that we
31:45use now but just switching off and yeah i don't know always have something in my ears you know i
31:50mean
31:50i do like listening to to music and podcasts and goodness but just actually listening to nature yeah
31:58i walk along with the dog and then you're at a steady pace then with the dog aren't you you
32:02go
32:03at the dog's pace and then you stop and they have a sniff and you have a little look around
32:07and apart
32:07from that my dear old dog's death as opposed to it i get quite stressful as i'm screaming her name
32:16but there is something they say about nature if you listen to nature you open yourself to more of those
32:20all moments which is apparently very relaxing and just very good to be grounded yeah and i think you
32:26kind of look out a bit when you do that and i mean it's marvelous now that we have technology
32:30and we
32:31can listen to things and plug into things all the time but it kind of takes you down in there
32:35doesn't
32:36it whereas oh god look at this isn't it absolutely gorgeous what is these aren't they gorgeous now
32:42this is really low maintenance genuinely it is you can get those incredible silicon ice cube molds yes
32:47you can have loads of different fun with shapes this is simply the spherical one with orange juice poured in
32:52and a bay leaf it's fantastic simple again you know it's all about preparation k you don't have to
32:57get too carried away with complicated elements but actually a little bit of prep makes something
33:02quite elegant although it's not so elegant plonking it in i'm going to turn that one around and then
33:07you're topping up we're topping up with a little bit of prosecco right or italian fizz or english sparkling
33:13wine and i'm going to put some olives through this is this your kind of drink kay oh that is
33:17so
33:17my kind of drink i quite like the idea of it being a bit dirty it's nice dirty so just
33:22as a recap of
33:23what's gone in here we've got the orange bittersweet italian aperitif we've got some vodka we've got olive
33:31brine i'm interested to see how much of a difference that makes well let's have a look and here we
33:36have
33:36our dirty apparel oh wonderful beautiful looking hey
33:49these are beautiful look it looks like our paintings the sunset and again it's a gorgeous pink top
33:55cheers finally something i'm good at cheers cheers cheers and the beauty of that ice cube is as
34:04it melts it doesn't dilute the drink so it just enhances the orange flavor the worst thing is
34:08having a drink and it's watery that is so good with an olive as well wow the brine just adds
34:15a very
34:16subtle umami aftertaste it doesn't overpower this at all that is dirty dirty dirty this is amazing
34:25it's lovely isn't it you're having a drink and you're having a little appetizer and aperitif all in one
34:30wonderful while we finish this off it's time for a break but don't go anywhere because when we come
34:34back i'll be doing something smashing with cucumbers really
34:56welcome back it's been an absolutely jam-packed morning with our guest presenter broadcaster author
35:01but she does everything the brilliant kate adam yes we've had breakfast with a twist animal magic pongo
35:10was the first fox that we got he was a tiny baby and we hand raised him tried our hands
35:16at landscape
35:16painting gone a bit heavy on my lavender i learned how to find my way around using nature this genuinely
35:23blows my mind and we indulged in a refreshing aperitif while catching up with kate
35:29but now it's time for our final dish so shiv what are we having so this plate here a lot
35:35of people may find this quite recognizable in their home freezer these gyoza dumplings yes that
35:39everybody's buying and they're brilliant because you can use them you can make a meal out of nothing
35:43in moments so we are making a smacked cucumber gyoza salad a what cucumber salad smacked cucumber so
35:49we're taking a few elements of asian cuisine and we're putting it together so the smack cucumber salad
35:54has a lovely dressing with a bit of miso black rice wine vinegar sugar five spice you're going to make
36:00a lovely miso paste base with miso honey sesame and ginger we've got radishes we've got sweet spring
36:06onions it's going to be an absolute blast wonderful and i'm going to show you the important thing about
36:09the smack cucumber salad is you can have a lot of fun making it
36:15we need our aprons again that made jimmy look rather nervous i have to tell you but the reason
36:20we smack it is when we chop it up and pop it into our bowl with our dressing it's going
36:23to absorb
36:24all that beautiful flavor so we need to talk about your broadcasting career
36:45from everything from uh you uh uh journalism uh uh to the loose women but now the podcast you know
36:53what's just telling stories and talking to people it's the same as i've done all my life but it's clearly
36:58just a different medium and
36:59podcast was so popular now and the reason um i decided to start this podcast how to be 60
37:04was that i was approaching that milestone and i didn't want to be um because 60 oh my goodness i
37:13mean
37:13you know like 30 you're flirty at 30 you know 40 is a new 30 50 is fabulous 60 is
37:19false teeth and flatulence
37:21i mean that that's it isn't it in which order is it the false teeth or the flatulence sometimes at
37:28the same time the false teeth come out you know what i'm saying um and yeah but it was actually
37:33quite
37:34a big deal approaching that because in ourselves you know our bodies do whatever they do i mean
37:39clearly your bodies get older but you are you yeah you're looking out of the world and go i'm just
37:45me i know
37:45this body's looking a bit older but i'm just me um and mentally you don't really change these in your
37:51it when you get to sort of like 20 25 and as you get older i still think that my
37:57mind's the same in
37:59terms of the essence is the same i mean things drop off and things ache and all the rest of
38:04it yeah but
38:05the the who you are yeah the growing old is um there's a fear to it as well knowing your
38:10own mortality
38:11but especially for women because i think women really do get the brunt end of the deal because
38:15we're expected to be looking this way and acting this way and i think you know but that's all about
38:20the outward experience isn't it and the thing is your body gets older but you don't have to
38:23and i guess we've been doing the podcast now i do it with my friend karen mckendie who's got a
38:28very
38:28different attitude to me she is much more relaxed about it she's having a wonderful life she's enjoying
38:33doing all these things that she didn't have time to do when she was in full-time work so she's
38:37got a really
38:37healthy attitude to it to be honest i was a bit messed up about it because i did have a
38:42negative
38:43association with aging with aging yeah you know okay which is common to most women okay we all
38:49understand that we we know yeah yeah i did i can't can't get away from that but so this has
38:55been a bit
38:55of a apologies for the journey word but it has been a bit of a journey for me sort of
39:00reconciling myself
39:01and and underneath that what everyone will say and they're absolutely right you should be blooming
39:07grateful to get to this age yeah that is true you know to be in reasonable health touchwood so
39:13that kind of underpins that and the last three years speaking to you know oh my goodness 150 200
39:21people it's really made me think about right this is a decade which gets overlooked and you know without
39:30making people feel that the clock is ticking you know every moment is precious what do you want to
39:36do with it and it was interesting doing the painting earlier yeah i've never really had any hobbies and
39:40i've always been too busy for hobbies but actually now i think do you know what i would quite like
39:45to
39:46have something so tell me guest wise who have you had on um shirley ballast anton de beck wow joe
39:54brand
39:55alistair camp wow reverend richard cole goodness me who's been the most enlightening who's taught you
40:00something that you hadn't really realized before um gosh a lot lots and one was actually professor
40:08roseanne kenny who's a very um well-known world-renowned gerontologist who would not tell me what her age was
40:15and i was so puzzled because i thought i i was thinking i thought you would be so cool of
40:19it
40:19yes she refused to tell me her chronological age and i asked well but why she said because
40:26the numbers don't matter she said as a medic she said i could be with a an 80 year old
40:33who was going
40:34off on skiing holidays you know partying at the weekend and living the fullest of lives i could be
40:39with an 80 year old who had a very restricted life and that could be at 60 at 40 okay
40:44so it wasn't that she
40:46was hiding it she approached it in a different way this age thing that she didn't think it should be
40:51the defining fact right yeah well the other thing is that most of the people well people who are coming
40:55into the 60 decade now are tail end baby boomers and generation x so this is the sex and drugs
41:02and
41:02rock and roll generation and these are the people that don't grow up didn't grow up with make doing men
41:07they grew up with the consumer society they grew up with punk rock they're not going to suddenly you know
41:13at the age of 60 get the old blue rings and nothing wrong with knitting by the way tom daily
41:18has made
41:18it very trendy but they're not going to go in a box no and that's why i really don't like
41:24the word
41:24retire yeah perfectly you know if you want to give up work and go do stuff you crack on but
41:30retire is
41:31such a kind of withdrawal word isn't it yeah whereas i want 60 to be seen as a time that
41:36you think
41:36i'm i'm coming into my own here i'm taking control of this decade the great thing about a podcast is
41:43that it's a long conversation and you're not having to get in these points you know you just start off
41:49at this point 60 and then meander to wherever it takes you so and i love that and you've you're
41:55taking
41:56it to edinburgh fringe as well is that right yeah last year we did uh three shows at the edinburgh
42:01festival
42:02what was that like it was great but it was terrifying i bet it was it's quite brutal because you
42:07know
42:07you're opening yourself up there and obviously one person it just takes one person to look at you and
42:12just oh i know and you do look at people's expressions and you've got to look in the audience for
42:18the
42:18person who's smiling at you yes now they may be listening to another podcast yes someone's on my side
42:26but i'm looking for the smiley face out there how are we getting on ship we are so the important
42:31thing about doing gyoza is you're gonna fry them then steam them you want that lovely crispy bar
42:36fry and steam which is really simple you just want to get a little brown bottom because you can
42:39cook them straight from frozen k then you add a little bit of water all right or you steam them
42:44in
42:44the pan pop the lid on like that that is steaming you don't need anything fancy i mean i know
42:49you could
42:49do that what about your wrenches so what we're going to do is we can start plating up actually jimmy
42:53so
42:53let's grab a little spoon this is beautiful because it's a really fresh way to eat but it's
42:58very simple very accessible and gives all those gorgeous flavors you could add an okay love some
43:03crispy tofu you can add some crispy tofu with this you can add your prawns well this is my kind
43:07of food
43:08lots of flavor that's kind of food and as i said it's so simple you just need a couple of
43:13store
43:15paste base honey a little bit of vinegar and ginger and ginger so that's lots of lovely flavor we're
43:22gonna pile on our smack cucumbers now as i said it's really important to let that sit so those
43:27flavors infuse they look great don't they and once you have some smack cucumbers you can have it for
43:31a couple of days in your fridge and you can really reinvigorate and also you can let all your tension
43:35out can't you with smacking a cucumber that's why i feel so relaxed ready for the weekend your house
43:40is just loads of smacked up cucumbers where you just no only when i work with you jimmy only when
43:45i work
43:45with you so we're just gonna make this really pretty i love making food pretty you know there's no right
43:50or wrong
43:51here really so these radishes these are just breakfast radishes and you can get them in a host
43:55of beautiful shapes and colors excuse my fingers it's the easiest way to do this there we go and there
44:02we have it our simple gyoza dumpling salad with smacked cucumbers wow look at those
44:17they look beautiful
44:19do you want to serve up something yes absolutely no no no and make sure you get some of that
44:25lovely miso
44:26yeah that's why i really want to try that and that cucumber trick did amazing stuff because you do
44:32smash it up yeah and it looks really rustic let's get and it like my mouth is watering that the
44:39flavors that
44:40there we go vinegar have a little go i'll give you another one on there look there we are gorgeous
44:44thank you and i think should we just dive in yeah you go for it please wow okay
44:52let's have a look better the old miso this is my kind of food fresh flavorful
44:59what do you think hey wow that's so good really good i'm gonna try to keep coming in that's gonna
45:03be better
45:04than your porridge with water and salt isn't it just a little bit just a little bit oh well that
45:10makes
45:10my day and you know what those cucumbers i used to think were boring i love it just a bit
45:15of smacking
45:16yeah mindful it's meditative it's moorish i will never not smack a cucumber again
45:23well you've said it i think it's been quite the morning
45:28and we finished up with a very unusual smack cucumber salad oh it's lovely sadly that's all
45:33we've got time for but a massive thank you to our wonderful guest kay adams everyone
45:36what a lovely time oh you've been a fabulous guest kay and we'll see you all again next time
45:42see you soon look at this we're gonna finish this up i love it
46:00you
46:02you
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