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Jimmy And Shivis Farmhouse Breakfast S03E14
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00:00Do you know what I love about the show Shiv? What Jimmy? It's all about good food.
00:04A good chat too. Yeah, also good DIY upcycling tips. Good crafts. Yeah, and just for today,
00:11a good tradition of love and hate. Come on, let's get cooking. Yeah.
00:16Welcome to the show that weekends were made for. I'm feeling like I'm on holiday. We've got food.
00:21Oh, I love that. We've got countryside. Hey, look at that. We've got crafts. I'm happy with that.
00:26And we've got lots of wildlife. Oh, here they come.
00:30So, if you're looking for some weekend cooking inspiration. That's fantastic.
00:34You have inspired me. You fancy a bit of DIY. Or a cheeky tipple.
00:39That's not bad. Or if you just want to hang out with some famous friends.
00:43Forget the singing. Go on tour with your sausage.
00:46And some furry ones too. Why the long face? You're in the right place.
00:50I cannot wait. Settle 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,
01:12captivating audiences and selling more than 4 million copies of her first two singles alone.
01:18Yes. 35 years after her debut album, Ancient Hearts, which took the world by storm,
01:23she'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, I 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.
01:46That's coming out of my palate, that is.
01:49We make treats for our furry friends.
01:51Shivie has a wildlife encounter in the big city.
01:54Oh, my God, that's so cute.
01:56So there's an adult bringing the branch and there's a little one, shorter, longer.
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.
02:15We're going to make a lovely dressing.
02:16We've got a miso soup.
02:18Yes, this 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,
02:27what do you do to keep that voice so earthy and haunting?
02:31I don't know.
02:32I think, you 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.
02:46But as I've got older, I've actually gone a bit higher in my voice.
02:50Have you?
02:51Yeah, because 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.
02:59It really stood out, didn't it?
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?
03:09What's your road?
03:10What's 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.
03:26Right.
03:27I was in Basingstoke.
03:28Right.
03:29So, 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.
03:41It'd be like, right, one, two, one, two.
03:43My wife had exactly the same experience.
03:45So, obviously, your dad's serving.
03:47And 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.
03:56And 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.
04:06Really?
04:07Yeah, yeah, yeah.
04:08So, yeah.
04:08And then you have an interesting background as well because your parents weren't German.
04:12No, my parents were, my dad is from Fiji.
04:16Yeah.
04:17Fiji and my mum is from Borneo.
04:19And then all that exotic, amazing, journey-based, and amazing steak.
04:25Wow.
04:26But did you get a lot of interesting things to eat as a child with that background as your parents?
04:30Absolutely.
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 a sambalolic.
04:40Like, because where we lived, we were close to the Dutch border and they had the Indonesian culture in food.
04:46So, you could get lots of ingredients that my mother really missed from Borneo.
04:50And so, I had a lot of Malaysian cooking, but also English cooking.
04:56Okay.
04:57And, you know, school dinners.
04:59We still had school dinners.
05:00So, what I've done here, Tanita, I've got the salmon just 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 a 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.
05:17I've also got the powder from the packet, which is with the seaweed, a bit of yeast in there as
05:22well.
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.
05:32Very 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.
05:38We're going to top that with some spring onions.
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, haven't you?
05:49Yeah, they'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, that sounds absolutely delicious, yeah.
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.
06:09And I sent a tape to the acoustic room at the Mean Fiddler, which was a club in London.
06:16And I 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.
06:27Well, actually, I walked, I ran off because I had a train to catch, and then they found me.
06:32I mean, that's incredible.
06:34I mean, the idea of those two being there at the same time, you performing, and then you running off,
06:39and then 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 on.
06:45Yeah, it's like, oh, no, if I get this one, it's another tenner.
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.
06:56And 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, and the audience is looking the other way, they're waiting for the big act, but you kind of have
07:11to learn how to talk.
07:12Had you written a lot by that time?
07:14I guess I'd written, like, ten songs, really.
07:18And, and, but a lot of those songs ended up on Ancient Hearts, and then, um, and then I wrote
07:25a lot during that period.
07:26So, but it was kind of cool.
07:28It's a good education for a kid.
07:30For 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.
07:45Yeah, 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.
08:05And, and I wasn't really a part of that.
08:08I was just, I was just going, I was kind of the same age.
08:12But you're now on the periphery of the main culture.
08:15So it was really interesting, and that was a really powerful explosion in British music.
08:20Yeah.
08:20But I wasn't, that wasn't my own 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?
08:28So 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.
08:48Really, I mean, this is the best way to start the day, really.
08:50You can also have this for a dinner.
08:52Just 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.
09:02Let'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.
09:21In this blustry morning, it's exactly what we need.
09:23You know, as I said, I chopped up some nori and it's flown off to Ipswich.
09:26There 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.
09:48It's like a feast here, isn't it?
09:50So you could, in theory, pop that salmon into the oven and have all the other elements
09:55ready to go the night before and just cut it up.
09:56But it is special, you know, you do this as a weekend brunch.
09:59Absolutely.
10:00And it's different.
10:01Look at 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, mmm.
10:10That is wonderful, hey?
10:11Mmm.
10:12The soup is actually gorgeous.
10:13Isn't it?
10:14Yeah.
10:15Mmm.
10:16Really nice.
10:17Pickle there.
10:18Mmm.
10:19I like this.
10:20Mmm.
10:20All right.
10:21That is so good.
10:22It is, isn't it?
10:23That is so good.
10:23Can you give me a 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.
10:36Shivy takes the plunge in the city wilderness.
10:38We share a tipple with Tanita.
10:40And Shivy makes a sensational stew.
10:44So stick around and we'll see you after the break.
10:47Mmm.
11:06Welcome back.
11:07We've got the fabulous Tanita Tikarum 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.
11:26It is unbelievable.
11:28Isn't it amazing?
11:29There's a classic cocktail.
11:32But before all that, an unforgettable family business in Florida.
11:39My gastronomic tour of Northwest Florida is 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 doughnuts.
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 doughnuts.
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 doughnuts here.
12:17All right.
12:17So, is the mix happening here?
12:19That's right.
12:20We've got a dough mixing right now.
12:21Yep.
12:21This 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 it up.
12:38Stuff's not free.
12:38You've got a word for 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.
12:46Really?
12:46Yeah.
12:47A bit 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.
13:00Look at this.
13:01So, this is.
13:02That's how it gets its shape.
13:03That's a doughnut 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.
13:11Wow.
13:12Again?
13:12Again.
13:15Do you know what?
13:16Everyone should have a go at this.
13:18Look at this.
13:19Look.
13:20There we go.
13:23My first doughnut cut.
13:25What happens with all the bits in the middle, then?
13:27We sell those as doughnut holes.
13:29Do you?
13:30Yeah.
13:37Once the doughnuts are proved, they're then deep fried.
13:41And that's when the fun really starts.
13:50Here's Dad.
13:50Look.
13:51Hi, Mike.
13:51Look who's getting his hands dirty.
13:53Hey, hey.
13:53Wow.
13:54So, how long have you been filling doughnuts?
13:5853 years.
14:0053 years.
14:0053 years.
14:01And my father did it before me.
14:03Most businesses on the beach all started out that way.
14:06Yeah.
14:07They 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 doughnut, then.
14:13Michael.
14:13Are these called doughnuts?
14:14Are these what?
14:15Sure.
14:15Yeah.
14:16These are fills or Bismarcks, long johns, and then these are fudge
14:21raised long johns and Bismarcks.
14:23Right.
14:24Can I fill one?
14:25Absolutely, so I'll show you once.
14:27You take two of them, because it's going to come out in two
14:30different places.
14:31Put it in there.
14:32Press that button and pull it out so it fills up all the way
14:36through.
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.
14:45Oh, quite nice.
14:45Yeah, and then pull back.
14:46Pull it out.
14:48Perfect.
14:49And what you do, you're good.
14:50Pretty good, isn't it?
14:51That's not bad, is it?
14:52No, you're good.
14:53Well, what about the long johns?
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
15:00around and fill the other side.
15:01Show me that, then.
15:02All right.
15:06Oh, 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 check.
15:20That'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 end.
15:30You have to eat that one.
15:32Oh, no.
15:33They can't sell that.
15:35So that's filling.
15:36What about the decorating?
15:38All right.
15:38So next, what we would do is put a little chocolate on these.
15:42You just dip them.
15:43This chocolate's hot.
15:45Dip them.
15:46Wipe them clean.
15:48And 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.
16:24So 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
16:34than 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,
16:49but for the most part, we do very well.
16:52Okay.
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 taste it.
17:12I forgot to fill it.
17:14I'm so going to get sacked.
17:19Half-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.
17:46Oh, that looks so sweet, Jimmy.
17:48Yes, incredible.
17:49Such a display.
17:50A wonderful family business, though.
17:52Oh, 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.
17:57Our furry friends.
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.
18:12We can make fantasy ones for you, then.
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.
18:20We'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,
18:31which I think will be great for the dog.
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.
18:41..and cut some of the coriander?
18:43What's your fantasy dog, then, Tanita?
18:45It'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...
18:51Yeah, they're a big commitment, eh?
18:52They are a huge commitment, but when I do,
18:55I 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.
19:14Kids love doing this.
19:15And 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.
19:24Yeah.
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.
19:31There we go.
19:32Where should I pop that?
19:33OK, pop half of that in here.
19:34Fantastic.
19:35And 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, they'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.
19:53But also turmeric, anti-inflammatory.
19:55Oh, I love a bit of turmeric.
19:57I mean, I may eat those before Gizmo gets his hand in the turmeric ones.
20:01They sound really human.
20:02OK, so...
20:02They do sound human.
20:04Into this shift, we've got some gelatine, OK?
20:07I'm going to pop that in.
20:09And you can use any form of gelatine, powdered or...
20:13Get your gelatine in there, because that will help it all set.
20:16Yeah.
20:17Give that another mix.
20:22There we go.
20:22So, 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, Tanita, 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.
20:44So, 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 here.
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?
21:05Glastonbury, yeah, yeah.
21:07But she's not sitting and being fed and watered at Glastonbury.
21:09Yeah, she's working.
21:10Well, I think you probably were fed and watered at Glastonbury quite well.
21:14The food's 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 it 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.
21:38And I think it's reflected in the food culture.
21:41So, yeah, I have a real affection for...
21:44But I'm really excited.
21:46I'm playing the Royal Festival Hall in this and then...
21:48Oh, wow.
21:48And we're 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
22:03which have such a diversity of music as well.
22:05Absolutely.
22:06You know, jazz.
22:08Let me just talk you through.
22:08So I've just put the mixtures into these little moulds.
22:11Now, when you've got your broth,
22:12it's important to say,
22:13don't put things like garlic, salt, pepper...
22:16Onion as well.
22:17Onion.
22:17Keep all that out.
22:18Just keep the pure bone broth.
22:20Now, they'll go into the fridge.
22:22Mm-hmm.
22:22And they'll go in,
22:24and they're ready when they're set.
22:25OK.
22:26So that's roughly, what, like,
22:27three, four hours or so?
22:29Oh, until 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! Delicious, I imagine.
22:43Well, you can have one.
22:53Well, look, they work beautifully.
22:56Great little shape.
22:56They're beautiful.
22:57I'm going to take this back to Gizmo, my cat.
22:58OK, and you've got no pets.
23:01So I'll take this to my dogs.
23:03But anyway, it's time to grab a cuppa,
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.
23:12You think you'll eat?
23:13No, will you eat?
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, Tanita Tikharov.
23:41Yay!
23:44We've had a super salmon breakfast.
23:46Jimmy had a taste of Americana.
23:48And there were homemade pet treats.
23:52Up next, I'm still on my mission to prove that nature is never too far away,
23:56even if you live in the city.
23:57Ooh.
24:05When you think of London, you probably don't think of beavers.
24:08But here at this park, they've been reintroduced to restore wetlands
24:11and encourage wildlife back to our London city.
24:14And I've come to find out more about these incredible animals,
24:16to find out how they're settling into their new home
24:18and see their impact on the local environment.
24:23Hello.
24:24Hello, Sean. How are you?
24:25So lovely to meet you, beavering away. You too.
24:27I am, I am.
24:28Welcome to the Ealing Beaver Project.
24:29Thank you, it looks amazing.
24:31I'll show you what they've been up to.
24:32Absolutely.
24:33Let's do it.
24:35Wow.
24:36So, this is Paradise Fields.
24:38Look at this.
24:39It's nice, isn't it?
24:40It is.
24:40Do you know what, Sean?
24:41You could be mistaken for thinking we've come to the countryside.
24:44We're not for the underground sound.
24:45I know.
24:45Look at this.
24:47And this project has been a massive success.
24:49Can you tell us a bit about the history of it?
24:50Sure, yeah.
24:51So, it's a community-led project, four project partners,
24:54all community volunteer-led.
24:56So, it's quite unique in Britain.
24:58Yeah.
24:58And it's unique in a couple of ways.
25:00Really, it's truly urban.
25:01You know, we've come from a retail park just on the other side of these trees.
25:04Yeah, yeah.
25:05And also, uniquely, it's publicly accessible.
25:08So, we wanted, instead of putting beavers on one side of a fence and people on the other,
25:11we said, come in to a beaver landscape and see it emerge over time.
25:15See it change.
25:15See all the habitat improvements they're making.
25:18See all the wildlife that's thriving here now with the kind of changes they're making.
25:21So, really, we've put the community at the heart of a beaver project and it's worked really, really well.
25:26That's incredible.
25:26Now, Sean, I love to get involved.
25:28So, how can I, what can we do?
25:30We have a task today.
25:31Oh, great.
25:31You will see.
25:32I've got my glamorous waders on.
25:34Yeah, they look great on you.
25:35Well, I'm going to get you into some waders too.
25:37Give me some beavering.
25:38I'm going to go and we're going to check some camera traps.
25:40Okay.
25:40So, we put out cameras to monitor the beaver's welfare.
25:42Yep.
25:42We're also, this time of year, looking to see if they've had kits.
25:45And we have confirmed too.
25:47But there could be more.
25:48So, we're going to check some camera footage.
25:50I'm going to put you to work.
25:51Fabulous.
25:51That's beaver away.
25:52Lead the way.
26:00Hot off the runway.
26:01You heard it here first.
26:02Right.
26:02Let me get into them then.
26:23Right.
26:24Ready to go.
26:28Right, Sean.
26:28I think I'm ready for action.
26:30You certainly look the part.
26:32Right, we're going to go check some camera footage.
26:34Okay.
26:34And hopefully we got some good sightings.
26:36Yay, I hope so.
26:37Let's go.
26:37Let's go.
26:37Let's go.
26:38Let's go.
26:38Let's go.
26:40Let's go.
26:41Let's go.
26:47Right.
26:48Here is the first camera, Chevy.
26:51So, hopefully, it's got some good footage on it.
26:55So, this is a...
26:57Look at that.
26:57That's clever.
26:57It's a motion-triggered camera.
27:00So, hopefully, it's captured some of the beavers.
27:02Beavering away.
27:03Frolicking around, building this dam.
27:05This is incredible.
27:06And, yeah.
27:07Maybe bringing some material downstream, you know, floating logs down and things.
27:10Wow.
27:10So, let's see how many clips we've got, yeah?
27:13So, this has been on for about ten days.
27:15Okay.
27:15And we have got 560 clips.
27:19Here we go.
27:20Don't drop it.
27:21You're not giving that to me, because I will drop it.
27:22No, no.
27:24All right, we've got one more trap to check.
27:25Okay.
27:26So, let's go.
27:27Fabulous.
27:36So, look at what's around the corner here.
27:38This is a pretty impressive beaver dam.
27:41Look at that.
27:42What do you think?
27:42Look at the extent of it.
27:43Look at these big branches.
27:44Yeah.
27:45And look at this side over here.
27:46Look.
27:47It's quite a construction, isn't it?
27:48A beaver did not do that.
27:50A family of beavers did this.
27:51That is unbelievable.
27:52Yeah.
27:53Isn't it amazing?
27:53What is it?
27:54And, like, they're engineers.
27:56So, you can see that they've put the big branches this way as buttresses to hold back all of
28:02that weight of water.
28:03So, they're basically designing a dam that's holding back tons and tons and tons of water.
28:09That's mad.
28:10Isn't it?
28:10We are so clever.
28:11I know.
28:12And then that's saving all of that water getting downstream into urban Greenford.
28:16And when we have a flood, it holds back all that water and it slows the flow and
28:20it takes the power out of it and it releases it slowly downstream.
28:23They are thanking you, Sean, for bringing them back.
28:26And they're like, well, do you know what?
28:27I'm going to protect our local area.
28:29And the Greenford community, you know, have really got behind it and they can see what
28:31they're doing in real time.
28:33You know, there's kids walking to school through here every morning and seeing a beaver
28:36wetland emerge over time.
28:38That is 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
28:43and have a look, will we?
28:44Fabulous.
28:44Let's do it.
28:48All right.
28:54Let's see what we've got, yeah?
28:56I can't wait to check out this footage.
28:58Let's see.
29:00Okay.
29:01Okay.
29:02I'll come in there.
29:04The anticipation is killing me.
29:07There's, I see some nocturnal ones.
29:10Okay.
29:12Oh, my God.
29:13That's so cute.
29:13Oh, look.
29:13So there's an adult bringing the branch and there's a little one, shorter.
29:17Oh, my God.
29:18And he is carrying this massive twig.
29:20And the little one is carrying a little twig.
29:23Look, that one's carrying leaves.
29:25Another baby.
29:27Oh, my goodness.
29:27Oh, this is amazing.
29:28So they're the two babies.
29:29And they built those dams we saw.
29:31Yeah, so they're basically practicing learning how to beaver.
29:34Oh, from like day zero, they are industrious.
29:37Yeah, as soon as they come out of the lodge, they start going.
29:39So that little one carried a little tiny stick and the second one just carried a mouthful of leaves.
29:43So they're contributing to the engineering in a very tiny way, but they'll learn.
29:47Oh, my word.
29:48They will learn.
29:48That is absolutely gorgeous.
29:49Let's see what's next.
29:52They're busy.
29:53Oh, so busy.
29:54Working hard.
29:56I know.
29:57Do you know what, Sean?
29:58I'm going to let you beaver away with the 498 remaining videos, okay?
30:01Yeah.
30:01What a pleasure.
30:02Quite a bit of work to do.
30:03I can't wait to come back and check out the Beavers IRL in your life.
30:06Come back.
30:07We'll put on a beaver safari just for you and the kids.
30:10Yay.
30:10Thank you so much.
30:11What a pleasure.
30:22It's incredible to see the Beavers not only adapting to London life, but actually affecting change and transforming the environment.
30:28From cleaner waters to more wildlife, it's proof that nature can thrive if you just give it a chance.
30:40I love that outfit.
30:41I reckon you should wear that all the time.
30:42Do you know what?
30:43It was a privilege to get involved.
30:44I'm not even talking about that outfit.
30:47You know it really suited you.
30:49Sure.
30:50But now it's time for more chat with Tanita and a classic cocktail with a twist.
30:55Cocktail hour.
30:55Yes.
30:55Everybody loves a margarita.
30:57It's the thing now, isn't it?
30:57A margarita.
30:58Yes.
30:58So we're going to do a Tanita twist.
31:00We're going to make an aperol margarita.
31:02So we're using the Italian bittersweet orange aperitif.
31:05We've got tequila blanco.
31:06We've got lime juice.
31:08But the thing I'm most excited about here is how you garnish your tequila so you can get that salt
31:12rim, chilli salt rim.
31:13We are doing orange salt rims.
31:16It's just grated orange peel, lovely coarse sea salt.
31:19Tanita, are you a big cocktail person?
31:22Tequila.
31:23Ticarum.
31:25That is the name of this drink.
31:27It's now called the Tequila Ticarum.
31:30Yes.
31:30But after a gig, do you get off and then have a little tipple?
31:34No.
31:36You've got to look after that.
31:37Look after those vocal cords.
31:38But after, I'm so excited about the last gig.
31:41That will be a little bit of a cocktail evening.
31:44OK.
31:45But not what I'm working on.
31:46And what about anything you drink for your throat in terms of singing?
31:50Oh, er, yeah.
31:52I guess, er, chamomile.
31:54Just avoiding coffee.
31:56So brandy or whisky doesn't have that?
31:58No.
31:58We're always told it has a medicinal property.
32:00I know some people do.
32:01Some people swear by different things.
32:03Oh!
32:03That's a nice sound, isn't it?
32:05So in with the tequila, what are we going part-wise?
32:08What percentage?
32:08We are going...
32:09Oh, crikey, the maths.
32:10Normally I'm a free pourer, Jimmy.
32:12No.
32:12So we've got about...
32:13For four people, we've got about 200ml of tequila blanco.
32:17Yeah.
32:17And then half that amount for the orange bittersweet aperitif.
32:21Then we've got lime juice.
32:23About in between for the lime juice here.
32:25The concentration.
32:26I don't want to spill a drop of this tequila.
32:28There we go.
32:29And this is lovely because you can also shake a little bit of chilli in here.
32:32I do love chilli with tequila.
32:33I think it goes really nicely.
32:35Mmm.
32:36And then...
32:37And it's not too sweet.
32:38It's a very balanced drink.
32:39We keep with those Mexican warm flavours here.
32:43Although saying that, you know, many a time I've made a margarita when I haven't had a lime and I've
32:47used lemon.
32:48It does change a bit, but you still get a little bit of a sour.
32:52Now here we go.
32:56This is a good old two-hand shake.
32:58Yes, isn't it?
32:58There we go.
32:59Oh!
33:00I'm so sorry.
33:02Before we do that, Jimmy, I made a bit of a boo-boo.
33:05What is it?
33:07To rim the glasses, we just need to give it a little...
33:09Oh, yeah, let me have a little.
33:09Really important.
33:11Just give it a little bit of an orange around the rim and then look.
33:14I just think this looks so cute.
33:16Really simple to do.
33:17I'll do that for you.
33:18You'll get shaking.
33:19Yeah.
33:20But look at that.
33:20Isn't that lovely?
33:22Just gives it a little something.
33:24Last one here, Jimmy.
33:27I'm waiting with excitement.
33:29I know!
33:32This is going to warm you right up.
33:33I'm going to change the name of this drink to Tanita Tequila.
33:37It just rolls off the tongue, really, doesn't it?
33:39OK, and then I'm going to pour this in.
33:40We're going to put a little wedge of orange as well.
33:43Get in there.
33:44Lovely.
33:46So how do you drink your tequila, Tanita?
33:48Oh.
33:49Oh, any...
33:50What?
33:51You're going to say neat.
33:52Neat.
33:52Not by the bucketful.
33:54OK, and then we're just going to pop this in.
33:58And the colour, look at the colour of this.
34:00It's absolutely stunning.
34:01Oh, wow.
34:02Isn't that beautiful?
34:03Yeah.
34:04But you can have this already pre-made, can't you?
34:06You can make a jug of it.
34:07In the fridge.
34:08In the fridge, ready to go.
34:11Yeah, you can make an absolute jug of this as well.
34:13Add a bit of grapefruit in there.
34:15Can I have that ice back?
34:16Yep.
34:17The one thing when you serve a drink like this,
34:19you want it to look bountiful.
34:20So if all else fails, add a ton of ice.
34:23It looks stunning.
34:24It looks like a really joyful orange.
34:26It is a very joyful, original drink.
34:28And that is our Tanita tequila.
34:31Yes!
34:41Right, doesn't this look like sunshine in a cup?
34:43It's beautiful.
34:44Shall we have a little try of that, Tanita?
34:45Thank you so much.
34:46It's exactly what we need.
34:47Look at that.
34:48A little breakfast margarita.
34:50Cheers.
34:50Cheers.
34:52There we go.
34:53Eyes.
34:53Eyes.
34:55Mm.
34:55Mm.
34:57Mm.
34:57Sunshine in a sip, I say.
34:59Oh, my Lord, that is good, isn't it?
35:01Mm-hmm.
35:01The saltiness, the orange rim.
35:03Yeah.
35:03Not too sweet.
35:04No.
35:05Perfect.
35:06Very good, thank you.
35:07Tanita tequila.
35:08I love it.
35:09I love it.
35:10Well, it's time for a break, so grab yourself a cuppa
35:12because when we come back, we have got one more dish.
35:14So don't go anywhere.
35:15We'll see you soon.
35:16Right, time to get back into this.
35:18Mm-hmm.
35:38Welcome back.
35:39It's been a fabulous show so far with our brilliant guest,
35:41Tanita Tikarov.
35:42Yes!
35:43Woo!
35:43It certainly has been a jam-packed morning.
35:47We kicked off with Japanese salmon.
35:48Had a taste of classic Florida.
35:50Made nibbles for tibbles.
35:52We released chivvy into the wild.
35:54And, of course, a cocktail that can't fail to make you feel
35:57like you're on holiday.
35:58Yes, and it's time for our final dish.
36:01Something warming and something exotic, chivvy.
36:04What have we got?
36:04You know, I love exotic things.
36:06We've got a beautiful exotic guest with us today.
36:08So I'm going West African groundnut-inspired peanut stew.
36:11Ooh, right.
36:12It's really wholesome.
36:14We've got peppers.
36:14We've got ginger.
36:15Jimmy, can you chop up this potato?
36:17Yeah, sweet potato.
36:18We've got chickpeas.
36:19Now, the flavour from this will come from these warming spices.
36:21Now, this is traditionally made with groundnut, but we're going to use a cheat.
36:25We've got peanut butter.
36:25We've got ground coriander.
36:27OK.
36:27We've got ground cumin.
36:28Ooh.
36:28Really lovely, warming flavours.
36:30So, great store cupboard stuff.
36:32Like the peanut butter.
36:33Easy store cupboard stuff.
36:34You've got peanuts, peppers.
36:35We've got chickpeas as well.
36:36Chickpeas.
36:37Now, are you a big fan of chickpeas?
36:38Yeah, I love chickpeas.
36:39I love chickpeas.
36:40I love chickpeas.
36:41You do love a chickpea, and this is just going to simmer down so nicely.
36:44Yes.
36:44But let me show you something else we're going to do.
36:46And another exotic thing.
36:47Bananas.
36:47Yeah.
36:47So, I've got green bananas.
36:49This isn't because I couldn't get anything ripe.
36:51You can actually boil green bananas and use it as a carbohydrate staple.
36:54So, it goes so beautifully with this dish.
36:56OK.
36:56So, Tanita.
36:57Yes.
36:58Liar.
36:59Liar, Love Isn't Right is the full title.
37:01Yeah.
37:02And I guess we're all uncomfortably aware of we're living in a time of real lying and political
37:08life.
37:08Yes.
37:09And I kind of thought it would be interesting to see, as an artist, how to respond to the
37:16quite worrying times politically and trying to find a poetic language.
37:20And this is what the album tries to do.
37:22It's trying to understand the way in which things are slightly falling apart politically
37:27and trying to come up with a poetic response and hopefully a little bit of hope as well.
37:33Yes.
37:33Do you know what?
37:34That's where music can be its most powerful, isn't it?
37:37Yeah.
37:37Because so much of our music is about love or heartbreak or whatever else.
37:42But to go back to music that has a political stance.
37:46Yeah, yeah.
37:46Trying to make sense of confusing times.
37:48And 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, Ancient Heart.
37:56Yeah.
37:56Well, I think most of us when we're teenagers are kind of trying to find our way in our sense
38:01of belonging.
38:03And maybe now I'm much older, I am very 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 has, you know, obviously you've changed through the years from one album
38:20to another.
38:21Yeah, of course.
38:21How has the music industry changed?
38:23Oh, Lord.
38:24Well, it's tough.
38:26I work with a lot of young artists.
38:28Mm-hmm.
38:28And a lot of the ways that we could share music have 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.
38:48Mm-hmm.
38:49You know, get on forums where you can share your music.
38:52It's really tough, but I think that's something to invest your time in.
38:57And keep performing.
38:59Again, that's really tough because a lot of venues don't invest in young people.
39:04They have established artists.
39:05Yes.
39:05And we need to bring up this new generation.
39:09And then 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.
39:18All those little venues where you'd go and see up-and-coming bands, and now it's all big arenas for
39:24the well-established.
39:25Yeah.
39:25So who influenced you?
39:28When I was younger?
39:29Yeah, growing up music-wise.
39:30Oh, I was that kind of generation that listened to a lot of their parents' albums.
39:35I had the Beatles, the Rolling Stones, Otis Redding, Aretha Franklin, Gladys Knight.
39:40Yeah.
39:40And then my own choice was kind of Van Morrison and Joni Mitchell and Suzanne Vega.
39:46Yeah.
39:47And now I'm a big jazzer and I kind of like...
39:51But I love anything that's interesting.
39:53I'm really open.
39:54I love eclectic music.
39:56I love anything that challenges me.
39:58And then I'll listen to some old banger.
39:59And all of it inspires you as a writer, you gain inspiration.
40:03Yeah, and music has a really fundamental role in our lives where it can be a real, a very healing
40:09thing.
40:09Yes.
40:09It can really bring us together.
40:11Yeah.
40:11We cannot forget the power of music.
40:14And just use it as kind of wallpaper or something in the background.
40:18It's a vital art form.
40:20One thing I wanted to ask you about is that there's, you know, it's bringing a new album out and
40:25all the rest of it,
40:25but the nuts and bolts of doing that.
40:28Yeah.
40:29So if you're writing a book, you know, you go out and you do the research and then you start
40:34your first manuscript,
40:35then you edit it and then you come back.
40:37So the nuts and bolts of writing an album, putting those songs together.
40:40Yeah.
40:40How long does that take?
40:41And where do you go?
40:43How do you start?
40:44Well, with Lyra, it was very...
40:46I had a very specific idea that I needed to respond to the time I'm living in.
40:50I can't just kind of coast and pretend everything's normal.
40:53So I did want to write songs that touched on politics.
40:57So that process of writing, maybe that took about...
41:02When I write like that, I'm very focused on maybe a year.
41:06Okay.
41:06But you're editing and getting rid of things and...
41:09But...
41:10And then the process is finding the right collaborators, the producer.
41:13That was harder.
41:15Right.
41:15To find the right 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.
41:24Wow.
41:24I mean, that is incredible.
41:26Yeah, so...
41:26But I think that's fascinating.
41:27The actual, the nuts and bolts of it.
41:29Shiv, where are we?
41:30Yeah, so we are here.
41:30So that stew has had time to thicken up and cook.
41:33It takes about 20 to 25 minutes.
41:35It's smelling incredible.
41:36It's just all that warm spices.
41:37And then I've just put in the spinach at the last minute, so that's just going to wilt through.
41:40But we've got really tender sweet potato.
41:42So we're nearly there.
41:42We've got that lovely chickpea.
41:43And the key thing here is the green tomato.
41:47It's not a tomato.
41:49The green banana.
41:50The green bananas.
41:51So the only thing with this is you keep it in the skin when you boil it.
41:54And you just stick a knife through it to make sure it's tender.
41:57And I'm going to take that out and show you what that's like.
41:59So this is something...
41:59Do you need any more peanuts?
42:00Or do you want those...
42:01We'll just chop those and put that on the edge.
42:03But the beauty of this is, and maybe this is something that you remember as a kid,
42:07maybe your father still, because I think we have similar cuisines.
42:09But in the tropics, green bananas, planting, figs, they're all from the same family.
42:14And we boil them in the skin.
42:16And it's just a lovely form.
42:18And it's going to be so tender and soft.
42:20Look 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.
42:29I mean, I think we're ready.
42:30We're going to give you a beautiful nutty rice.
42:32But you could with this, you could throw in some chicken, some beef.
42:36You can have this with noodles.
42:37And it's brilliant for fussy eaters.
42:39My kids love it.
42:40And we're just going to pop this together here.
42:43So what's next, Tanita?
42:45Music-wise now, are you already thinking of the next album?
42:49Er, yeah.
42:51Ooh!
42:51No.
42:53That's no?
42:56Er, let's see.
42:58I mean, you've just got through this one, haven't you?
42:59Yeah, I'm going to coast on this one for a while.
43:02Fine.
43:02Once you've finished an album, once you've done the tour, do you take yourself away on a little holiday?
43:06Yeah, definitely.
43:07Where do you go?
43:08Where's your favourite place?
43:09Er, I really, I'd like to visit Sri Lanka.
43:14Oh, beautiful.
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.
43:21I love it.
43:21I go every year.
43:22Do you?
43:22Yeah, I haven't been for the last 15 years.
43:24We do lots of little projects out there as well.
43:26Delicious food in Sri Lanka.
43:27But the food is incredible.
43:28It really is, isn't it?
43:29Yeah, it's a wonderful place.
43:31Yeah.
43:32I love all food.
43:33Yes.
43:33I mean, I'm kind of a foodie, so I'm going to find and see that.
43:36But often those places, you go to these places, you have the food there, and it's about the landscape and
43:41the 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.
43:49You absorb it.
43:49And, you know, for somebody who starts their day with Japanese breakfast, you are definitely a foodie.
43:54Yes.
43:54I hope you're going to love this.
43:55Oh, look at this.
43:56So we've got some beautiful, and I love that colour, that sort of buttery yellow.
44:01Wow, that looks stunning.
44:02Buttery yellow banana there.
44:04We're going to finish with some chopped peanuts.
44:06Thank you very much.
44:06This also works.
44:08Some good old chilli on this would work, and I know you're not a fan of chilli, Tanita, so I'm
44:11not going to make you.
44:12I'm a fan.
44:12It doesn't like me very much.
44:14Fine.
44:15OK, we're just going to add a little bit of thyme.
44:17There we go.
44:18Just give that a last little flourish.
44:20Jimmy, do you want to sprinkle over those peanuts for me?
44:22Put my nuts over the top.
44:24Look at that.
44:25Beautiful.
44:26And there we have my West African-inspired peanut stew.
44:29Look at that one, aren't you?
44:31That is beautiful.
44:40Oh, there we go.
44:42A nice warming thing.
44:42You tuck into that.
44:44That's so good.
44:44Thank you so much.
44:45See what you think.
44:45I'm going to give this a go as well.
44:47Yes.
44:47I think the banana is the interesting thing.
44:49Yeah, I love a go on the banana.
44:50Look at that.
44:50That's what you can do if your bananas aren't ripening.
44:52Boil them.
44:53Oh, that's stew.
44:55Mmm.
44:55Mmm.
44:56That's...
44:57God, it's so good, isn't it?
44:59Mmm.
44:59It's comforting.
45:00It's unctuous.
45:02Mmm.
45:03Mmm.
45:03So, Tanita, what do you think?
45:06Oh, I think this is nourishing.
45:08Mmm.
45:08And tasty.
45:09Yeah.
45:10And moorish.
45:11All the right ones.
45:12So, yeah.
45:13Bit of spice, a little bit of nuttiness.
45:15Little bit of nuttiness.
45:16Lots of good things.
45:17I can't...
45:18I can only say, make this at home.
45:21Yes.
45:21It gets the Tanita tip.
45:22Yeah, it gets the Tanita tip.
45:23Oh.
45:24Oh, yes.
45:25It definitely gets the Tanita tip.
45:28Well, what can I say?
45:30Mmm.
45:30What a delicious bowl of food to finish up on.
45:33Yeah, I mean, sadly, that's it for today.
45:34But before we go, we have to say a massive thank you to our wonderful guest, Tanita Tikarov,
45:39everyone.
45:41But that's it for now.
45:42This is so good, Shiv.
45:44Great.
45:45Oh, it's amazing.
45:46Mmm.
45:46Mmm.
45:47Mmm.
45:47Mmm.
45:48Mmm.
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