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00:00Do you know what I love about the show Shiv?
00:02What Jimmy?
00:02It's all about good food.
00:04A good chat too.
00:06Yeah, also good DIY upcycling tips.
00:09Good crafts.
00:10Yeah, and just for today, a good tradition of love and hate.
00:14Come on, let's get cooking.
00:16Welcome to the show that weekends were made for.
00:18Feeling like I'm on holiday.
00:20We've got food.
00:21Oh, I love that.
00:22We've got countryside.
00:23Hey, look at that.
00:24We've got crafts.
00:26I'm happy with that.
00:27And we've got lots of wildlife.
00:28Oh, here they come.
00:30So, if you're looking for some weekend cooking inspiration.
00:32That's fantastic.
00:34You have inspired me.
00:35You fancy a bit of DIY.
00:37Or a cheeky tipple.
00:39That's not bad.
00:40Or if you just want to hang out with some famous friends.
00:43Forget the singing.
00:44Go on tour with your sausage.
00:46And some furry ones too.
00:47Why the long face?
00:48You're in the right place.
00:50I cannot wait.
00:51Settle back for Jimmy and Shivie's...
00:53Farmhouse Breakfast.
01:05Welcome to Jimmy and Shivie's Farmhouse Breakfast.
01:08Today's guest was just a teenager when she burst onto the music scene in 1988, captivating audiences and selling more
01:14than 4 million copies of her first two singles alone.
01:17Yes.
01:1835 years after her debut album, Ancient Hearts was released, which took the world by storm, she's released a sequel.
01:25Please welcome the brilliantly talented guest today, Tanita Tickerum.
01:32It's almost time for Shivie to serve up a delicious breakfast.
01:36Yes.
01:36I love serving up breakfast.
01:37Before that, should we have a look at what else is coming up on the show today?
01:40My Florida food adventure continues.
01:45That'll be on your check.
01:46That's it.
01:47That's coming up my face, that is.
01:49We make treats for our furry friends.
01:51Shivie has a wildlife encounter in the big city.
01:54Oh, my God, they're so cute.
01:55So there's an adult bringing the branch and there's a little one, shorter, look.
01:59Oh, my gosh.
02:00It's margarita time with Tanita.
02:02And Shivie whips up an exotic one-pot wonder.
02:08So, Tanita, I'm starting with something right up your street, a Japanese-inspired breakfast.
02:12I've got beautiful salmon fillet that I'm going to get on.
02:14We're going to make a lovely dressing.
02:16We've got a miso soup.
02:18Yes.
02:18Amazing.
02:18This is a breakfast that they have in Japan.
02:20And Jimmy's going to do a cucumber salad.
02:22Now, Tanita, with your very distinctive voice in a world of very saccharine pop music.
02:27Yeah.
02:27What do you do to keep that voice so earthy and haunting?
02:31I don't know.
02:32I think...
02:33You know why I sing like this, actually?
02:35I think it's because when I was younger, I listened to so many Beatles records.
02:39Yeah.
02:39And I probably sang in the wrong key for a woman.
02:42Right.
02:43As in, like, low alto, baritone.
02:46Yeah, yeah, yeah, yeah.
02:46But as I've got older, I've actually gone a bit higher in my voice.
02:50Have you?
02:51Because I think I did a lot of sort of speech singing, actually.
02:55Okay.
02:55So, actually, I do have a darker voice, but I was kind of singing in my boots.
03:00But your voice, it really stood out, didn't it?
03:01Yeah.
03:01It really stood out.
03:02When you sort of hit the charts, I remember going, wow, it's incredible.
03:07But how did you get started?
03:08What was your road?
03:10What was your journey into this?
03:11Well, I was an army kid.
03:13Yes.
03:14And, you know, army kids have kind of given a lot of freedom.
03:17Yeah.
03:17And one of the things was we just made up music a little bit.
03:22Okay.
03:22And then when I moved back to England, I was brought up in Germany.
03:27Right.
03:27I was in Basingstoke.
03:28Right.
03:28So, that was a different kind of situation, because it was much more disciplined.
03:35Yes.
03:35Because in the army, you have so much freedom.
03:37Which is funny, because you don't imagine it to be that way around.
03:40You think of the army as an army kid, it'd be like, right, one-two, one-two.
03:43My wife had exactly the same experience.
03:45So, obviously, your dad's serving.
03:47Yeah.
03:48And there's huge, great army bases in Germany.
03:50And there's gangs of kids that roam around.
03:52There's gangs of kids who are out from morning till night.
03:55Yeah.
03:55And they're kind of protected, because you're kind of on a base or in a community.
04:00So, that makes very creative kids.
04:03A lot of kids end up in entertainment or music.
04:06Oh, really?
04:06Yeah, yeah, yeah.
04:07So, yeah.
04:08And then you have an interesting background as well, because your parents weren't German.
04:13No.
04:13My parents were...
04:15My dad is from Fiji.
04:16Yeah.
04:17And my mum is from Borneo.
04:19And then all that exotic...
04:21Mm-hmm.
04:22Amazing.
04:23And then amazing steak.
04:26But did you get a lot of interesting things to eat as a child with that background of your parents?
04:29Absolutely.
04:30So, what kind of things did you grow up with?
04:32Oh, gods.
04:32I can remember eating things that I just could not eat now.
04:35Like, you know those little kind of dried fish with rice?
04:39Okay.
04:39And the salmon balalik.
04:40Because where we lived, we were close to the Dutch border and they had the Indonesian culture in food.
04:46Yes.
04:46So, you could get lots of ingredients that my mother really missed from Borneo.
04:50Mm-hmm.
04:50And so, I had a lot of Malaysian cooking, but also English cooking.
04:56Yeah.
04:56And, you know, school dinners. We still had school dinners.
05:00So, what I've done here, Tanita, I've got the salmon.
05:02Whoa.
05:02Just cooking up here.
05:05So, I've crisped up the skin and I'm just going to let that on a lower heat now just steam
05:09within itself.
05:10With the miso, you can go to town making your own miso soup, but actually those miso packets are brilliant.
05:16So, I've got miso paste.
05:17Okay.
05:17I've also got the powder from the packet, which is with the seaweed, a bit of yeast in there as
05:21well.
05:22I've put in some bonito flakes, so the dried tuna.
05:25Yeah.
05:25And I've got some spring onions going in.
05:27I'm also going to add this, which is almost as silken as your voice.
05:31Oh, yes.
05:31Very good.
05:32I had to get that in.
05:33Silken tofu, and I'll put that just through at the end just to heat up a little bit.
05:38Yeah, yeah.
05:38We're going to top that with some spring onions.
05:40Okay.
05:40I'm going to make a dressing for the salmon with some mirin, which is like a sweet wine vinegar.
05:44I've got some soy and sugar, and Jimmy's thrown together this beautiful cucumber salad.
05:48Yeah, I'll pop that in there.
05:49And it's important to drain that liquid first.
05:51Yes.
05:52So, it's not too watery.
05:53Okay.
05:54That sounds absolutely delicious.
05:56Yeah.
05:56Going from Basingstoke then.
05:58Yes.
05:58Getting into the music business, what was that progression?
06:02Very, very quick.
06:04I mean, I just took a year out of going to uni, before going to uni.
06:08Yeah.
06:08And I sent a tape to the acoustic room at the Mean Fiddler, which was a club in London, and
06:15I got a gig on the open mic night.
06:18And on the open mic night, there were like three people in the room, but two of them were really
06:23important.
06:23Right.
06:24One was the owner of the Mean Fiddler, and the other was an important agent.
06:28Well, actually, I walked, I ran off because I had a train to catch, and then they found me.
06:32I mean, that's incredible.
06:34Yeah.
06:34I mean, the idea of those two being there at the same time.
06:37Yeah, yeah.
06:38You performing, and then you running off, and then we go, well, catch that girl.
06:41It's like a Cinderella moment.
06:43Forget that they're going to change my life, I've got to get that train going.
06:45Yeah, I was like, oh, no, if I get this one, it's another tenor.
06:49Yeah.
06:49So, yeah, no, it was very, and that was kind of an education, because then I started to support lots
06:55of artists.
06:56Yeah.
06:57And real great songwriters.
06:59And that's where you learn your trade, then, is it?
07:00Yeah, yeah.
07:00So your support act, you get in, you see the big venues, you get your confidence.
07:04Exactly.
07:05And the audience is looking the other way, they're waiting.
07:08Oh, no, no.
07:09They're waiting for the big act, but you kind of have to learn how to talk to people.
07:13Had you written a lot by that time?
07:14I guess I'd written, like, ten songs, really.
07:19And, but a lot of those songs ended up on Ancient Hearts.
07:22And then, and then I wrote a lot during that period.
07:26So, but it was kind of cool.
07:28It's a good education for a kid, for a musician.
07:31How fortuitous to be there at that right time.
07:34And then did life just take off from there when you went quite mad, right?
07:37As a teenager, you were so young.
07:39Yeah.
07:39And, you know, we said the first two singles sold so many albums, quite unheard of, really.
07:44Yeah.
07:45Yeah, no, then I kind of was touring for, like, two years and making albums a lot.
07:50I did, like, four albums in a row.
07:52It was really interesting because what was happening while that was happening to me was rave culture.
07:57And then there was suddenly a completely different kind of music happening and a completely different kind of culture happening
08:04to young people.
08:06And, and I wasn't really a part of that.
08:08I was just, I was just going, I was kind of the same age.
08:11But you're now on the periphery of the main culture.
08:15So it was really interesting.
08:16And that was a really powerful explosion in British music.
08:20Yeah.
08:20But I wasn't, that wasn't my language.
08:23It was a whole new thing.
08:24So that was a difficult thing to navigate, really.
08:27Yeah.
08:27How are we getting on, Jim?
08:29What are we doing going on?
08:29So we are almost there.
08:30So I've pan fried that salmon.
08:31It's got a lovely bit of crispy skin there.
08:33And I'm just doing a very quick dressing.
08:35We've got the miso soup that I'm keeping warm.
08:38And then this dressing here is literally soy sauce, sugar, and this lovely sweet rice wine.
08:43I'm just going to give that a little whisk.
08:46OK.
08:47Um, really, I mean, this is just the best way to start the day, really.
08:50You can also have this for a dinner.
08:51Just give that a little quick bubble.
08:55So we've got this lovely glaze now.
08:57Jimmy, can you just slice up some lemon for me?
08:59Of course I can.
08:59We're almost there.
09:00Thin slices you like.
09:01Yeah, let's go for thin slices.
09:03Let's just get a lovely little drizzle of this sweet, sticky sauce.
09:06You could also put a bit of miso on that salmon, Tanita, and put it in the oven.
09:11That just looks stunning.
09:13And then let's get that miso soup in.
09:15I love miso soup.
09:16It just warms you right up.
09:18Yes.
09:19Look at that.
09:20OK, let's get some of the goodness.
09:22In this blustry morning, it's exactly what we need.
09:23It's exactly what we need.
09:23You know, as I said, I chopped up some nori and it's flown off to Ipswich.
09:27There we go.
09:28A little bit of nori in there.
09:31And there we have a Japanese breakfast fit for a queen.
09:36Yes!
09:36Yay!
09:46OK, right.
09:47What is this?
09:48It's like a feast here, isn't it?
09:50Oh!
09:50So you could, in theory, pop that salmon into the oven and have all the other elements
09:54ready to go the night before.
09:56Yeah, yeah, brilliant.
09:56But it is special.
09:57Thank you so much.
09:57You know, you do this as a weekend brunch.
09:59Absolutely.
09:59And it's different.
10:01Oh, look how we've set you up for a lovely, lovely meal for one.
10:04I know, it is, isn't it?
10:07Oh, the soup is wonderful.
10:09Oh!
10:09Mmm!
10:10That is wonderful, hey?
10:11Mmm!
10:12The soup is actually gorgeous.
10:13Isn't it?
10:14Yeah.
10:15Mmm!
10:16Really nice pickle there.
10:18Mmm!
10:19I like this.
10:20Mmm!
10:21That is so good.
10:22It is, isn't it?
10:23That is so good.
10:23Tinita, thumbs up for this?
10:24Totally.
10:25It's gorgeous.
10:26So, I think it's time for a break while we finish this off.
10:29And when we come back, I'm off to visit a family donut shop in Florida.
10:34They're homemade pet treats.
10:36Chivvy takes the plunge in the city wilderness.
10:38We share a tipple with Tinita.
10:40And Chivvy makes a sensational stew.
10:43So stick around and we'll see you after the break.
10:47Mmm!
11:06Welcome back.
11:07We've got the fabulous Tinita Tikaram here, everyone!
11:10She has tucked into a fabulous Japanese breakfast.
11:14She has indeed, but there's still so much more to come.
11:17We've got DIY pet treats.
11:20Watery wildlife encounters in the city.
11:22It's quite a construction, isn't it?
11:24A beaver did not do that.
11:25A family of beavers did this.
11:26That is unbelievable!
11:28Isn't it amazing?
11:30There's a classic cocktail.
11:32But before all that, an unforgettable family business in Florida.
11:39My gastronomic tour of northwest Florida's coming to an end.
11:43But I still have one more stop to make here in Panama City Beach.
11:48I'm meeting father and son team Mike and Michael Thomas for a masterclass in making donuts.
11:54Hi there!
11:55Hey!
11:56Are you Mike or Michael?
11:57Yeah, you must be Jimmy.
11:58I am indeed.
11:59Good to meet you.
12:00Is that your dad?
12:01That's him right there.
12:02Yeah, that's Mike.
12:03How you doing, Mike?
12:05Look at all these donuts.
12:06They're incredible.
12:07We have a lot of them.
12:09You want to come back and learn to make them?
12:10Yes, please.
12:11All right, come on.
12:14All right, Jimmy, this is where we make the donuts here.
12:16All right.
12:17So, is the mix happening here?
12:19That's right.
12:20We've got a dough mixing right now.
12:21Yeah.
12:22This will be a few minutes, but we've got some ready over here on the table.
12:24Let's have a look.
12:25All right.
12:26This one's about ready to roll.
12:28Do you want to try it?
12:29I'll have a go, yeah.
12:30All right.
12:31Get a little flour on it.
12:32Lovely.
12:33And then do your best.
12:35So, nice and even.
12:36Stuff's not free, Jimmy, so don't mess up.
12:38Stuff's not worth your food, have you?
12:39That's right.
12:40There you go.
12:42Lovely and pliable.
12:43How's that?
12:44That's a little thick still.
12:45Still, really?
12:46Yeah.
12:47Bit more?
12:48Well, if you want to sell them.
12:51There we are.
12:52Look at that.
12:52All right.
12:53Put a little bit more flour on it.
12:55Press down hard and make some straight rows right next to each other as pleasant as you can.
13:01Look at this.
13:01So, this is a...
13:02That's how it gets its shape.
13:03That's a donut cutter.
13:04Yes, sir.
13:04I've never seen one of these.
13:05These are great.
13:06So, straight across here?
13:07Yes, sir.
13:09There you go.
13:10Wow!
13:12Again?
13:12Again.
13:15Do you know what?
13:16Everyone should ever go at this.
13:18Look at this, look.
13:20There we go.
13:23My first donut cut.
13:25What happens with all the bits in the middle, then?
13:27We sell those as donut holes.
13:29Do you?
13:30Yeah.
13:37Once the donuts are proved, they're then deep fried.
13:40And that's when the fun really starts.
13:49Here's Dad, look.
13:51Hi, Mike.
13:51Look who's getting his hands dirty.
13:53Hey, hey.
13:53Wow, so how long have you...
13:54Got a trainee here.
13:55Got a trainee.
13:56How long have you been filling donuts, then?
13:5853 years.
13:5953 years.
14:01Yeah.
14:01And my father did it before me.
14:03Most businesses on the beach all started out that way.
14:06Yeah.
14:06They were so seasonal.
14:08You had to have all your family working to make it.
14:10Yeah.
14:10To make it all work.
14:11Well, show me how you fill the donut, then.
14:13Michael?
14:14Are these called donuts or these, what are these?
14:15Yeah, these are, these are Phil's or Bismarck's, Long John's,
14:20and then these are fudge-raised Long John's and Bismarck's.
14:23Right.
14:24Can I fill one?
14:25Absolutely.
14:25So I'll show you once.
14:27You take two of them, because it's going to come out in two different places.
14:31Put it in there.
14:32Press that button and pull it out so it fills up all the way through.
14:36You try it.
14:37Is he any good?
14:38He's learning.
14:39A few more years, he'll have it.
14:41There you go.
14:42Pop them in.
14:43That's right.
14:44Press the button.
14:45Yeah, and then pull back.
14:46Pull it out.
14:48Perfect.
14:49And what you do, you're pretty good in there.
14:51That's not bad, is it?
14:52No, you're good.
14:53But what about the Long John's?
14:54Can I have a go at the big one?
14:56Absolutely.
14:56Same thing, except after you get done filling one side, flip them around and fill the other
15:01side.
15:01Show me that, then.
15:02All right.
15:06Oh, that's, that's a bit more difficult.
15:09That's right.
15:10Your turn.
15:13So in.
15:16Oh, oh.
15:19That'll be on your cheque.
15:20That's it, that's coming out my pay, that is.
15:22That's it.
15:23Oh, hang on a minute.
15:24It's all gone, it's all gone wrong.
15:26Oh.
15:28That's not so good.
15:29Look, all the cream's come out the ends.
15:30Perfect.
15:31You have to eat that one.
15:32They can't sell that.
15:35So that's filling.
15:36What about the decorating?
15:37All right.
15:38So next what we would do is put a little bit of a bit of a bit of a bit
15:40of a bit of a
15:40little chocolate on these.
15:42You just dip them.
15:43This chocolate's hot.
15:44Dip them, wipe them clean, and there you go.
15:49Oh, that is lovely.
15:51I think you should do it.
15:51I'll have a little go at that.
15:53Yeah.
15:53Let's have a go.
15:54This is hot, yeah?
15:55Yeah.
15:57There you go.
15:58Look at there.
15:59And then just scrape it off?
16:01That's right.
16:05That's all right.
16:06It's a messy job, this.
16:08It is.
16:09Good deal.
16:09So now you can put some more stuff on it.
16:14Go ahead.
16:15Oh, my God.
16:16Okay, so I've got sprinkles.
16:18Yeah.
16:19So, Mike, have doughnuts changed in your time?
16:21Because there seem so many different varieties.
16:23So many more of them.
16:24Back when I started, we just made a few.
16:27Michael's added an awful lot selection-wise.
16:30Yeah.
16:31Well, I reckon I've probably got more sprinkles on my hands than I have on the doughnuts.
16:35We weigh you when you come in, weigh you when you go out.
16:38And what's it like having your sons in the business, then?
16:42That has its challenges, and it's wonderful.
16:45Yeah.
16:45You know, my father and I butted heads some, and Michael and I do, but for the most part,
16:50we do very well.
16:51Okay.
16:52He brings a lot to it.
16:53So is your dad, is Mike just being kind?
16:58Rarely, but yeah, this time I believe that's it.
17:04That's not half bad, is it?
17:06Can I taste it?
17:07Sure.
17:07You didn't put anything in it, but you can get it.
17:10Yay!
17:11I forgot to fill it.
17:14I'm so going to get sacked.
17:20Half-priced doughnuts.
17:23Jimmy's Delectable Disasters.
17:24Come and get them.
17:25Anyone?
17:27Free doughnuts?
17:28Free doughnut?
17:28No?
17:29Do you want me to free one?
17:32Do you want a free doughnut?
17:33No.
17:41Hmm.
17:43Nothing wrong with that.
17:45Oh, that looks so sweet, Jimmy.
17:48Yes, incredible.
17:49Such a display.
17:50A wonderful family business, though.
17:51Oh, fantastic.
17:52But why should only humans have all the fun?
17:55No, I agree.
17:55This should be a sweet treat for pets, too.
17:57I agree, I agree.
17:58And this is exactly what we're going to do.
18:00We've got these lovely little gummies or jellies here.
18:03We've got one for cats and one for dogs.
18:05Yep.
18:06Have you got a cat or a dog?
18:07You got a pet?
18:08No, only fantasy ones.
18:10But that's great, but you want one?
18:11We can make fantasy ones for you, then, for your fantasy pet.
18:13And we can keep it.
18:14So what are we doing, Jimmy?
18:15This looks gorgeous.
18:16This looks like humans could have it.
18:17I love a gummy, so it looks like...
18:18You can, you can.
18:19We've got two bone broths here, OK?
18:22And they're not set yet, so they're still warm,
18:25so they're still pliable.
18:26And into that, we're going to put a broccoli and coriander,
18:30which I think will be great for the dog.
18:32Yeah.
18:32And we've got a little bit of turmeric
18:34that we're going to put in for the cat.
18:36My gizmo is going to love these.
18:37Right, OK.
18:38So do you want to break up a little bit of that broccoli?
18:40OK, brilliant.
18:41And cut some of the coriander.
18:43What's your fantasy dog, then, Tanita?
18:45Oh, it's a kind of lurch across.
18:47I know in the future I'd like to have a dog,
18:50but at the moment I'm too busy, but...
18:52Yeah, they're a big commitment, eh?
18:52They are a huge commitment,
18:54but when I do, I want to have a dog like that.
18:57Yeah.
18:57Or a rescue dog.
18:59Rescue dogs are very good as well.
19:00And I think things like this, you know,
19:02it's so easy to go and buy those package of treats for dogs,
19:06but actually a lot of the time they're filled with chemicals as well,
19:08aren't they?
19:08Fillers.
19:09Yeah, yeah, sure.
19:10And this is really simple.
19:11Kids can get involved, can't they, as well, Jimmy?
19:12Yeah, I think so.
19:13Kids love doing this.
19:14And also, I think the idea, this is not an everyday thing.
19:18No.
19:19But it's a little treat for your dog, or your cat,
19:21and it's really good if you're training your dog.
19:23Yeah.
19:24How long will these treats last for, Jimmy?
19:26Well, with the bone broth, I think, in the fridge,
19:29you've got a good sort of four or five days.
19:31OK.
19:31Oh, that's good.
19:32Where should I pop that?
19:33OK, pop half of that in here.
19:34Fantastic.
19:34And you can make the bone broth just by boiling up bones
19:37from your Sunday lunch, keeping it low and slow.
19:40If you go to your local butchers and say,
19:41can I have some bones to boil up,
19:43they'll be absolutely fine.
19:45A little bit of coriander.
19:46I like the colour of the coriander and the broccoli,
19:49but also you can put all sorts in here.
19:52Veggies are great with the dog.
19:53It's great.
19:53But also turmeric, anti-inflammatory.
19:55Oh, I love a bit of turmeric.
19:56I mean, I may eat those before Gizmo gets his hand on the turmeric ones.
20:00They sound really humid.
20:02OK, so...
20:02They do sound humid.
20:04We can give them a little translator.
20:05Into this here, we've got some gelatine, OK?
20:07Mm-hm.
20:08I'm going to pop that in.
20:09And you can use any form of gelatine?
20:11Yes.
20:11Powdered or...?
20:13Get your gelatine in there, because that will help it all set.
20:16Yep.
20:17Give that another mix.
20:22There we go.
20:23So, your bone broth, really, if you've got it nice and warm,
20:27that will help your gelatine to mix really well.
20:31Let's give yours a stir as well.
20:32So, what do you do, Tonito, to unwind?
20:34Obviously, you're travelling around a lot, you're singing,
20:36you're touring, all that kind of jazz.
20:37What do you do just to...?
20:39To...?
20:39Well, I like to go for walks.
20:42Yeah, I love London, so, you know, if you have some time,
20:46it's just go to the galleries, go to theatre.
20:49So, I'm lucky to live there.
20:51To have that.
20:51Yeah.
20:52How are you enjoying the farmhouse view, though?
20:53I mean, there is something special about here as well, isn't there?
20:55It is magical.
20:57No, it's magical and it's a treat to be in the open air.
21:03But open air, I mean, you're Glastonbury?
21:06Glastonbury, yeah, yeah.
21:07But she's not sitting and being fed and watered at Glastonbury,
21:09she's working.
21:10Well, I think you probably were fed and watered at Glastonbury quite well.
21:13Oh, sure are.
21:14The food got much better at Glastonbury, hasn't it?
21:16Yeah, yeah.
21:17And then out of all your touring,
21:18because you must have seen so much of the world over the decades,
21:21where has been your most favourite place to tour and experience?
21:24Oh, wow.
21:26Can I...?
21:26I mean, I love everywhere, but I...
21:29Turkey was pretty cool.
21:31Why?
21:31Yeah.
21:33Incredible country.
21:34Because of the food.
21:35Yeah.
21:35And the real diversity of people.
21:37And I think it's reflected in the food culture.
21:41So, yeah, I have a real affection for it.
21:44Mm-hm.
21:44But I'm really excited.
21:45I'm playing the Royal Festival Hall in this, and then...
21:48Oh, wow.
21:48I'm playing the Berlin Philharmonie.
21:50Oh, that's gorgeous.
21:52And so I'm really excited about that.
21:54Because that's quite a different setting then,
21:55going from those festivals, that outdoorsy feel,
21:57to an historic, beautiful building.
22:01And just to be playing places which have such a diversity of music as well.
22:05Absolutely.
22:06Classical pop, you know, jazz.
22:07Let me just talk you through.
22:08Oh, look at that, yes.
22:09So I've just put the mixtures into these little moulds.
22:11Now, when you've got your broth, it's important to say,
22:13don't put things like garlic, salt, pepper...
22:16Onion as well.
22:17Onion, keep all that out.
22:18Just keep the pure bone broth.
22:20Now, they'll go into the fridge.
22:22Mm-hm.
22:22And they'll go in, and they're ready when they're set.
22:25OK.
22:26So that's roughly, what, like three, four hours or so?
22:29Until they're set.
22:30But here we go.
22:31This is the finished product.
22:32And when they pop out of these moulds...
22:34They're so cute!
22:34They've got these little prints.
22:36So here's one for the cat, one for the dog.
22:39These are Jimmy's little pet gummies.
22:41Woo-hoo!
22:42Delicious, I imagine.
22:43Well, you can have one.
22:52Well, look, they work beautifully.
22:56Great little shape.
22:56They're beautiful.
22:57I'm going to take this back to Gizmo, my cat.
22:59OK, and you've got no pets.
23:01So I'll take these to my dogs.
23:03But anyway, it's time to grab a cover,
23:05because the break's coming up.
23:06But when we come back...
23:07I'll be putting on my waiters
23:09for a unique rewilding project in the city.
23:11Yes, see you in a sec.
23:12Right.
23:12Do you think you'll eat?
23:13No, will you?
23:14Yeah, Gizmo.
23:15I'm going to try one.
23:35Welcome back.
23:36It's been a lovely show so far.
23:39With our wonderful guest, Tinita Tikarov.
23:43We've had a super salmon breakfast Jimmy had a taste of Americana and there were homemade pet treats
23:52Up next I'm still on my mission to prove that nature is never too far away even if you live
23:56in the city
24:04When you think of London you probably don't think of beavers but here at this park
24:09They've been reintroduced to restore wetlands and encourage wildlife back to our London City
24:13And I've come to find out more about these incredible animals to find out how they're settling into their new
24:18home and see their
24:19Impact on the local environment
24:23Hello
24:24Hello Sean, so lovely to meet you. Beavering away you. You too. I am, I am. Welcome to the Ealing
24:29Beaver Project. Thank you. It looks amazing
24:30We'll show you what they've been up to. Absolutely. Let's do it
24:35Wow
24:35So this is Paradise Fields
24:38Look at this
24:38It's nice, isn't it?
24:40It is. Do you know what Sean? You could be mistaken for thinking we've come to the countryside. We're not
24:44for the underground sound
24:45Look at this
24:47And this project has been a massive success. Can you tell us a bit about the history of it?
24:50Sure, yeah. So it's a community-led project. Four project partners. All community volunteer-led
24:55So it's quite unique in Britain
24:57And it's unique in a couple of ways. Really, it's truly urban. You know, you've come from a retail park
25:02just on the other side of these trees
25:03Yeah, yeah
25:05And also uniquely, it's publicly accessible. So we wanted instead of putting beavers on one side of a fence and
25:10people on the other
25:11We said come in to a beaver landscape and see it emerge over time. See it change
25:15See all the habitat improvements they're making. See all the wildlife that's thriving here now with the kind of changes
25:21they're making
25:21So really we've put the community at the heart of a beaver project and it's worked really really well
25:25That's incredible. Now, Sean, I love to get involved. So how can I what can we do? We have a
25:30task today. Oh great
25:31See, I've got my glamorous waiters on you. Thank you. Well, I'm gonna get you into some waiters, too
25:37And we're gonna go and we're gonna check some camera traps. So we put out cameras to monitor the beaver's
25:42welfare
25:42Yeah, we're also this time of year looking to see if they've had kits and we have confirmed to but
25:47there could be more
25:48So we're gonna check some camera footage. I'm gonna put you to work fabulous. That's beaver away. Let's do it
25:52away
26:00Hot off the runway you heard it here first, right? Let me get into them then
26:24Right ready to go
26:27Right, Sean, I think I'm ready for action. You certainly look the part
26:32Right, we're gonna go check some camera footage. Okay, hopefully we got some good sightings. Yeah, I hope so
26:47Let's go
26:48Here is the first camera Chevy
26:52So hopefully yeah, it's got some good footage on it. So this is a
26:57It's a motion motion triggered camera. So hopefully it's captured some of the beavers
27:02Beavering away. Frolicking around building this dam. This is incredible. Yeah, maybe bringing some material downstream, you know
27:08I'm floating logs down and things. So let's see how many clips we've got. Yeah, so this has been on
27:13for about ten days
27:14Okay, and we have got
27:18560 clips. Here we go. Don't drop it. Not giving that to me
27:21All right, we've got one more trap to check so let's go fabulous
27:36So look at what's around the corner here
27:38This is a pretty impressive beaver dam. Look at that. What do you think? Look at the extent of it.
27:44Look at these big branches
27:44Yeah, and look at this side over here. Look. Oh
27:46It's quite a construction isn't it? A beaver did not do that! A family of beavers did this. That is
27:51unbelievable. Isn't it amazing?
27:53Isn't it amazing? And like they're engineers so you can see that they've put the big branches
27:59This way as buttresses to hold back all of that weight of water
28:03So they're basically designing a dam that's holding back tons and tons and tons of water. That's mad. Isn't it?
28:10They are so clever. I know and then that's saving all of that water getting downstream into urban Greenford and
28:17when we have a flood
28:17It holds back all that water and it slows the flow and it takes the power out of it and
28:22it releases it slowly downstream
28:23They are thanking you Sean for bringing them back and they're like well, do you know what? I'm gonna protect
28:27our local area
28:28And the Greenford community, you know have really got behind it and they can see what they're doing in real
28:32time
28:32You know as kids walk into school through here every morning and seeing a beaver wetland emerge over time. That
28:38is brilliant
28:38I want to see the beavers
28:39I've got 560 clips here and one more camera to check and then we'll get the laptop out and have
28:43a look will we? Let's do it
28:48All right
28:54Let's see what we've got. Yeah, I can't wait to check out this footage. Let's see
29:01Okay, okay
29:04The anticipation is killing me
29:08There's I see some nocturnal ones, okay. Oh my god
29:14Bring in the branch and there's a little one
29:18He is carrying this massive twig and the little one is carrying a little twig
29:23Look that one's carrying leaves another baby
29:26Oh my goodness. Oh, this is amazing
29:29They built those dams we saw. Yeah, so they're basically practicing learning how to beaver. Oh my from like day
29:35zero
29:35They are industrious. Yeah, as soon as they come out of the lodge
29:38They start going so that little one carried a little tiny stick in the second one just carried a mouthful
29:42of leaves
29:43So they're contributing to the engineering in a very tiny way, but they'll learn
29:48They will learn
29:49Let's see what's next
29:52They're busy
29:53Oh, so busy working hard. I know
29:57Do you know what Sean? I'm gonna let the beaver away with the 498 remaining videos. Okay. What a pleasure
30:02quite a bit of work to do
30:03I can't wait to come back and check out the beavers
30:05IRL do you like come back we'll put on a beaver safari just for you and the kids yay. Thank
30:10you so much for coming. Thank you
30:21It's incredible to see the beavers not only adapting to London life but actually
30:26Affecting change and transforming the environment from cleaner waters to more wildlife
30:31It's proof that nature can thrive if you just give it a chance
30:39Love that outfit I reckon you should wear that all the time. Do you know what it was a privilege
30:44to get involved? I'm not even talking about that outfit
30:50More chat with Tita and a classic cocktail with a tweet. Yes, everybody loves a margarita
30:56It's the thing now isn't it a margarita? Yes, so we're gonna do a Tanita twist
31:00We're gonna make an Aperol margarita
31:02So we're using the Italian bittersweet orange aperitif. We've got tequila Blanco
31:06We've got lime juice, but the thing I'm most excited about here is how you garnish your tequila so you
31:11can get that salt rim chili salt rim
31:13We are doing orange salt rims. It's just grated orange peel lovely coarse sea salt
31:19Tanita, are you a big cocktail person?
31:22Uh, tequila
31:23Ticaram
31:25That is the name of this drink. It's now called a tequila Ticaram
31:30Yes
31:30But after a gig do you get off and then have a little tipple? No, no, no, no
31:36No, no, no
31:37Look after those vocal cords
31:38But after I'm so excited about the last gig that will be a little bit of cocktail evening
31:44Yeah, yeah, but not one I'm working
31:46And what about what about anything you drink for your throat in terms of singing?
31:50Oh, uh, yeah, I guess uh, chamomile
31:54Just avoiding coffee
31:56So brandy or whiskey doesn't have that because we're always told it has a medicinal property
32:00I know some people do some people swear by different things. Oh
32:03That's a nice sound isn't it?
32:05So in with the tequila what what are we going part wise what percentage?
32:08We are going oh crikey the math so normally I'm a free pourer jimmy no so we've got about for
32:13four people we've got about
32:15200 mils of tequila blanco and then half that amount for the orange bittersweet aperitif then we've got lime juice
32:23About in between for the lime juice here the concentration. I don't want to spill a drop of this tequila
32:28There we go, and this is lovely because you can also shake a little bit of chili in here. I
32:32do love chili with tequila
32:33I think it goes really nicely
32:35Um, and then and it's not too sweet. It's a very balanced drink. We keep with those
32:41Mexican warm flavors here
32:43Although saying that you know many a time
32:45I've made a margarita when I haven't had a lime and I've used lemon it does change a bit, but
32:49you still get a little bit of a sour
32:52Now here we go
32:58There we go. Oh, I'm so sorry
33:02Before we do that jimmy. I made a bit of a boo-boo. What is it?
33:06to
33:07rim the glasses we just need to give it a little really important
33:11Just give it a little bit of an orange around the rim and then look. I just think this looks
33:15so cute
33:16Really simple. I'll do that for you. You'll get shaking. Yeah, but look at that. Isn't that lovely?
33:22Just gives it a little something
33:24last one here jimmy
33:27I'm waiting with excitement
33:31This is going to warm you right up i'm going to change the name of this drink to tanita tequila
33:36It just rolls off the tongue really doesn't it okay, and then i'm going to pour this in
33:40We're going to put a little wedge of orange as well
33:44lovely
33:46So, how do you drink your tequila tanita? Oh
33:49Oh, any
33:50You're going to say neat
33:52Not by the bucket full
33:54Okay, and then we're just going to pop this in
33:57And the colour look at the colour of this it's absolutely stunning
34:01Oh, wow
34:02Isn't that beautiful?
34:03Yeah
34:03But you can have this already pre-made can't you?
34:06You can make a jug of it
34:07In the fridge ready to go
34:11Yeah, you can make an absolute jug of this as well add a bit of grapefruit in there
34:14Have that ice back
34:16Yep
34:16The one thing when you serve a drink like this you want it to look bountiful
34:20So if all else fails add a ton of ice
34:23It looks stunning. It looks like a really joyful orange
34:26It is a very joyful original drink and that is our tanita tequila
34:31Yes
34:41Right doesn't this look like sunshine in a cup
34:43It's beautiful
34:44So we have a little try of that
34:45Thank you so much
34:46It's exactly what we need
34:47Look at that
34:48A little breakfast margarita
34:49Cheers
34:51Cheers
34:51Cheers
34:51There we go
34:52Eyes
34:53Eyes
34:54Mmm
34:55Mmm
34:57Sunshine in a sip I say
34:58Oh my lord that is good isn't it
35:00The saltiness the orange rim
35:02Yeah
35:03Not too sweet
35:04No
35:05Perfect
35:06Very good thank you
35:07Tanita tequila
35:07I love it
35:09I love it
35:10Well it's time for a break so grab yourself a cuppa because when we come back we have got one
35:14more dish
35:14So don't go anywhere we'll see you soon
35:16Right time to get back into this
35:18Mmm
35:38Welcome back it's been a fabulous show so far with our brilliant guest tanita tequila
35:43It certainly has been a jam packed morning
35:46We kicked off with japanese salmon had a taste of classic florida made nibbles for tibbles
35:52We released chivvy into the wild
35:54And of course a cocktail that can't fail to make you feel like you're on holiday
35:58Yes
35:58And it's time for our final dish something warming and something exotic chivvy what have we got
36:04You know i love exotic things and we've got a beautiful exotic guest with us today
36:08Yes
36:08So i'm going west african and groundnut inspired peanut stew so we've got it's really wholesome
36:13We've got peppers we've got ginger um jimmy can you chop up this potato for me
36:17Sweet potato we've got chickpeas now the flavour from this will come from these warming spices
36:21Now this is traditionally made with ground nut but we're going to use a cheat we've got peanut butter
36:25So we've got ground coriander okay we've got ground cumin really lovely warming flavors
36:30So great store cupboard stuff like the peanut butter
36:32Easy store cupboard stuff
36:34Peanuts peppers we've got chickpeas as well
36:36Chickpeas now are you a big fan of chickpeas
36:38Yeah i love chickpeas
36:39I love a chickpea
36:40You do love a chickpea and this is just going to simmer down so nice
36:44But let me show you something else we're going to do and another exotic thing bananas
36:47So i've got green bananas this isn't because i couldn't get anything ripe
36:50You can actually boil green bananas and use it as a carbohydrate staple
36:54So it goes so beautifully with this dish
36:56So tanita
36:57Yes
36:58Liar
36:58Liar love isn't right is the full title
37:01Yeah
37:01And um
37:02And i guess we're all uncomfortably aware of we're living in a time of real lying and political life
37:08Yes
37:09And and i kind of thought it would be interesting to
37:12See as an artist how to respond to the
37:16Quite worrying times politically and trying to find a poetic language and this is what the album tries to do
37:22Is trying to understand the way in which things are slightly falling apart politically and trying to come up
37:29With with a poetic response and hopefully a little bit of hope as well
37:33Yeah
37:33Do you know what that's where music can be it's most powerful
37:36Yeah
37:37Because so much of our music is about love or heartbreak or whatever else
37:41But to go back to music that has a political stance
37:45Yeah
37:45Yeah
37:46Trying to make sense of confusing times and to have a voice
37:49Yeah
37:49To just say you know what's going on
37:51Exactly exactly
37:52But it's also a response to your first album
37:55Yeah
37:55Ancient heart
37:56Well i think most of us when we're teenagers are kind of
38:00Trying to find our way in our sense of belonging
38:02And maybe now i'm much older i am
38:07Very much settled in my identity and who and how i belong
38:10And i think that's a theme in the album that is really close to my heart
38:14I've got to ask so how how is
38:16You know obviously you've changed uh through the years from from one album to another
38:21How's the music industry changed
38:23Oh lord uh well it's tough i work with a lot of young artists
38:27And a lot of the ways that we could share music have um just like even top of the pops
38:34Just having something that you could all watch together and share an opinion about
38:38And kind of you could hate or like the bands that were on but it was a focus to have
38:43What advice would you give to any young musician
38:47Find your tribe you know get on forums where you can share your music
38:52It's really tough but i think you that that's something to invest your time in and keep performing
38:58Again that's really tough because a lot of venues don't invest in young people
39:04They they have established artists and we need to we need to bring up this new generation
39:09And when i was younger i talked to you earlier about how i was supporting these incredible artists
39:14I'm not sure that avenue is so open to young people
39:17Yeah all those little venues where you'd go and see up-and-coming bands and now it's all big arenas
39:23Yeah for the well-established
39:25Yeah
39:25So so who who influenced you when i was younger yeah growing up music wise
39:30Oh, i was i was that kind of generation that listened to a lot of their parents albums
39:35Yeah, the the beatles the rolling stones otis reading areetha franklin glass night
39:40Yeah, um, and then my own choice was kind of van morrison and joanie mitchell and and suzanne vega
39:46Yeah, and and and now i'm i'm a big jazzer and I kind of like
39:51Well, I love anything that's interesting. I really open. I love eclectic music
39:56I love anything that challenges me and then i'll listen to some old banger and all of it inspires you
40:01as a writer
40:02Yeah, and music has a really fundamental role in our lives where it can be a real a very healing
40:09Yes, it can really bring us together. Yeah, we cannot
40:12Forget the power of music and just use it as as kind of wallpaper or something in the background
40:18It's a vital
40:19Yeah, one thing i want to ask you about is that there's you know
40:23It's bringing a new album out and all the rest of it
40:25But the nuts and bolts of doing that yeah, so if you're writing a book, you know, you you you
40:31go out
40:32And you do the research and then you start the your first manuscript then you edit it
40:36And then you come back there so the nuts and bolts of writing an album putting those songs together
40:40Yeah, how long does that take and and where'd you go? How do you start?
40:44Well, with lyre is very I've had a very specific idea that I
40:48I needed to respond to the time i'm living in I can't just kind of coast and pretend everything's normal
40:53So I did want to write songs that which touched on politics. So that process of writing
41:00Maybe that took about
41:02When I write like that i'm very focused on maybe a year
41:05But you're editing and getting rid of things and
41:09But and then the process is finding the right collaborators the producer that was harder to find the right
41:15Um people to make the album with
41:18So the whole process and then getting a label involved it can take like two or three years wow
41:24I mean that is incredible yeah, but I think that's fascinating the actual the the nuts and bolts of it
41:29chiv
41:29Where are we so we are here?
41:30So that stew has had time to thicken up and cook it takes about 20 to 25 minutes smelling incredible
41:35It's just all that warm spices and then i've just put in the spinach at the last minute
41:39So that's just going to wilt through but we've got really tender sweet potato
41:42So we've got that lovely chickpea and the key thing here is the green uh tomato
41:47It's not a tomato the green banana the green bananas
41:50So the only thing with this is you keep it in the skin when you boil it and you just
41:54stick a knife through it to make sure
41:56It's tender and i'm going to take that out and show you what that's like so
41:59Do you need more peanuts or do you want those?
42:01We'll just chop those and put that on the edge
42:02But the beauty of this is and maybe this is something that you remember as a kid
42:07Maybe your father's though because i think we have similar cuisines but in the tropics
42:11Green bananas planting we have figs they're all from the same family and we boil them in the skin
42:16And it's just a lovely form and it's going to be so tender and soft look at that
42:20The skin falls off and that is going to be perfect for soaking up those really tropical tropical juices
42:27And look at this stew i mean i think we're ready we're going to give you a beautiful nutty rice
42:32But you could with this you could throw in some chicken some beef you can have this with noodles
42:37And it's brilliant for fussy eaters my kids love it and we're just going to pop this together here
42:43So what's next tanita music wise now are you already thinking of the next album?
42:49uh yeah oh
42:53That's no
42:56Let's see i mean you've just got through this one haven't you really
43:00I'm going to coast on this one for a while
43:02Once you've finished an album once you've done the tour do you take yourself away on a little holiday?
43:06Where do you go where's your favorite place?
43:10I really i'd like to visit svenanka
43:14I really love the cuisine
43:16Have you been four?
43:17I've been once but i really want to go and spend more time there
43:20I love it i go every year yeah i haven't been for the last 15 years we do lots of
43:25little projects out there as well
43:26delicious food in fri lanka
43:27it really is isn't it
43:29yeah it's a wonderful place
43:31yeah
43:32i love all food i mean i'm kind of a foodie so i'm going to find you can see that
43:36you go to these places you
43:37you have the food there and it's about the landscape and the people as well as the food
43:42you come home and try and recreate it it's terrible
43:44well do you know what because food isn't only about what's on the plate it's everything around you
43:48completely and you know for somebody who starts their day with japanese breakfast you are definitely
43:54a foodie i hope you're going to love this oh look at this so we've got some beautiful
43:57and i love that color that sort of buttery yellow
44:01wow that looks stunning buttery yellow banana there we're going to finish with some chopped
44:05peanut thank you thank you very much this also works some good old chili on this would work and
44:09i know you're not a fan of chili tanita so i'm not gonna
44:11i'm fine it doesn't like me very much thank you fine okay we're just going to add a little bit
44:16of thyme there we go just give that a last little flourish jimmy do you want to sprinkle
44:21over those peanuts for me put the nuts over the top look at that beautiful and there we have
44:27my west african inspired peanut stew look at that one on shift that is beautiful
44:40oh there we go a nice warming you tuck into that thank you see what you think i'm going to
44:46give
44:46this a go as well i think the banana is the interesting thing yeah i love a go on the
44:49banana look at that
44:50that's what you can do if your bananas aren't ripening boil them oh that's stew
44:57it's so good isn't it it's comforting it's unctuous so tanita what do you think oh i think this is
45:07nourishing and tasty and moorish all the right ones yeah bit of spice a little bit of nuttiness
45:15lots of good things i can't i can only say make this at home yes it gets the tanita tip
45:22yeah
45:22it gets the tinita oh yes it definitely gets um the tinita tick well what can i say what a
45:30delicious
45:31bowl of food to finish up on yeah i mean sadly that's it for today but before we go we
45:35have
45:36to say a massive thank you to our wonderful guest tinita tickerum everyone but that's it for now
45:41we'll see you next week this is so good ship oh it's amazing
46:11you
46:16you
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