Love Your Weekend with Alan Titchmarsh Season 8 Episode 14

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Transcript

00:00:21Whoa. I've never driven a steam car before. Happy Easter from Hampshire. Wind in the air.

00:00:30Steam coming out at the bottom, the rumble of the engine, the sense of the ground beneath it. It's just

00:00:34like having your own steam engine, really. Oh, goodness me. Welcome to Love Your Weekend.

00:01:19Happy Easter.

00:01:20You know, spring into summer really is the most glorious time of year to be outside, and the perfect time

00:01:28of year to delve into all things seasonally British.

00:01:32Say hello to Manor Farm's very own Easter bunny. This is Cottontail. Originally, much like me. She's absolutely itching to

00:01:41get going.

00:01:42So let's hop to it this Easter Sunday. That suit you, Cottontail? You don't look as if you're going to

00:01:48hop to anything, do you? But you're very happy. That's all right.

00:01:50Coming up, funny, feisty, honest. And she makes for brilliant company. Dame Sheila Hancock on her incredible zest for life.

00:01:58And from a handsome pilot in Foil's War to winning the heart of Lady Mary in Downton Abbey to starring

00:02:06in a whole host of musicals, Julian Ovendon continuing to captivate audiences once more as he returns to the West

00:02:13End stage, this time in Cole Porter's High Society.

00:02:17And Simon Lycett takes his Easter floral decorations to a whole new level. And it's not just the kids having

00:02:25fun this Easter. Tom Surge is here with his tempting chocolatey cocktails, including a chocolate bunny martini, don't be alarmed,

00:02:33Conte, and a white chocolate amaretto.

00:02:37Oh, it's time of hard work and long hours for farmers. But it's also a time made joyful by cuddling

00:02:45newborns. We catch up with one young farmer currently in the throes of the lambing season.

00:02:56But first, our leisurely morning starts right here. Please welcome to the Manor Farm stage, Dame Sheila Hancock and Julian

00:03:03Ovendon.

00:03:04And since it's Easter, the Manor Farm mimosas are out. Look, a nice big treat there, isn't it? I mean,

00:03:10how special is Easter, Sheila, to you?

00:03:13Actually, it's very special to me. I'm a Quaker and we don't celebrate any anniversaries particularly, but I always find

00:03:22Easter a very moving time, the crucifixion.

00:03:26And it's full of human suffering and a man behaving unbelievably well while people are hating, rejecting, ignoring him.

00:03:39And still he remains a good man. And he's such a good example. I turn to it constantly.

00:03:46There's a wonderful thing. You like classical music and so do I, but one of my most favourite phrases in

00:03:52St. Matthew's Passion, and there's this marvellous phrase in the music, and he wept bitterly.

00:03:59Yeah, I know. Glorious.

00:04:01It's clear classical music is very close to both of you. You're particularly well-known, Julian, if you're musicals, but

00:04:08what sort of classical music do you listen to?

00:04:10Well, I started, I suppose, with a diet of English choral music. I went to school as a chorister, so

00:04:17I was generally at school still, singing, but then I love all sorts of music.

00:04:26It's weird. I live with an opera singer, so a lot of opera.

00:04:29Kate Royal.

00:04:30Yeah, a lot of opera.

00:04:33But when you're doing it, it's a bit like being an actor. You don't necessarily want to surround yourself.

00:04:40When you're, you know, clocking off in the evening, and not necessarily surrounding yourself with the thing you do in

00:04:44the day.

00:04:45So we don't actually listen to an awful lot of music at home.

00:04:49But I want, I so want everybody to have the opportunity to try it.

00:04:55Yeah.

00:04:55Do you know what I mean? I'm passionate. I do a lot of work with youngsters, introducing them to music.

00:05:00You know, they hear a piece of music in the lift, and they think, oh, that's nice.

00:05:04Oh, did you know that's by a bloke called Brahms, and he's actually written this bit. Do you want to

00:05:09hear this bit?

00:05:09Well, especially live, though. There is something amazing, amazing, and also essential, if you're experiencing something, to have it live.

00:05:17I think that surprises a lot of people who don't go to live music, you know, pop concerts apart, but

00:05:23who don't go to orchestral music, big orchestral concerts.

00:05:26It's amazing.

00:05:27And when you go in, and when you're part of it, and it surrounds you, and it grabs your emotions,

00:05:31I mean, it's so emotional.

00:05:33Let's have a bit of fun.

00:05:34Two great stage actors here, and film actors, and television actors, mishaps.

00:05:39Things that go wrong, because we all love it when you have these, you know, things collapse, things go wrong.

00:05:49I was doing a show in New York, and I had to, it was a very, very simple scene, I

00:05:57had to come in and sit down on, I was playing the character of Death, and I had to come

00:06:01in and sit down on this, on this quite slightly flimsy rattan sort of sofa,

00:06:06and as I came on, I was singing at the time, and I sat down, and I went straight through

00:06:10it, completely broke the whole thing, and ended up on my bum, which slightly ruined the impression that I was

00:06:18trying to go in.

00:06:18Falling over on stage is always...

00:06:20Well, if you're playing Death, you're dying on stage, you give it a new meaning then, really.

00:06:24Indeed.

00:06:24I once played, at the Royal Shakespeare Company, I did a play called Titus Andronicus.

00:06:29I had to end up eating my sons in a pie, which you can imagine was quite difficult not to

00:06:35giggle.

00:06:35And Roger, Roger Allen was one of my sons, and we had to make our entrance with a wonderful old

00:06:41prop that belongs to the RSC, which are these horses.

00:06:44They're very heavy, wooden horse heads, with long skirts, which you're under, and you gallop on like this, and it

00:06:52looks as though you're coming on on a horse.

00:06:54Well, I came on, Patrick Stewart was playing Titus Andronicus, and he took it terribly seriously.

00:07:01Men love playing kings, you know, and he really loved it.

00:07:04I fell over, and I was on the floor, surrounded by my skirt, with the head having dyed on the

00:07:14floor, and Roger Allen then started giggling.

00:07:17I started giggling.

00:07:18Patrick Stewart was livid with us, because we ruined the entrance.

00:07:23It was just one, and it went on for the entire show, and I had this scene where I had

00:07:29to realise that my sons were cooked in a pie, and I just could not stop laughing.

00:07:35It just seemed so silly.

00:07:36It's a wonderful experience, not being able to stop laughing, and also horrendous.

00:07:41And you dread it every night, when you come to that bit, you think, I mustn't laugh, I mustn't laugh.

00:07:46And you spend the whole day thinking, I will not laugh at that bit tonight.

00:07:49And the more you've got someone in this case, like Patrick Stewart, being cross.

00:07:53Oh, the more you want to laugh.

00:07:55Absolutely.

00:07:56Ian McKellen.

00:07:57And I was in a play with Ian McKellen, and everybody had to die at the end of it, and

00:08:02I had to die over a thing, and I was giggling, as usual.

00:08:05And he actually turned to me and said, stop it, pull yourself together.

00:08:11I'm like, I got worse.

00:08:13I got worse.

00:08:15But on the whole, that's awfully bad behaviour.

00:08:17But I...

00:08:18People love it, though.

00:08:19Oh, they do.

00:08:20They do, but it's naughty.

00:08:21It is naughty.

00:08:22Naughty is sometimes nice.

00:08:24Well, you can be as naughty as you like on the show, so you can laugh as much as you

00:08:27want, as well.

00:08:28Now, you've both had the opportunity to play villains, which I've always suspected is far more fun than playing somebody

00:08:36who's a goody-two-shoes.

00:08:37I certainly find it more fun, do you?

00:08:39Oh, yes.

00:08:40Oh, yes.

00:08:40Much, much more fun.

00:08:42Who wants to play good people?

00:08:43Good people are boring.

00:08:45Yes.

00:08:45Well, no, I wouldn't say that.

00:08:47But I actually...

00:08:49It's fun to get inside the mind of somebody who behaves badly.

00:08:55I mean, an actor's job is to actually feel what that person...

00:09:00If you're a murderer, you've got to find a way of feeling the way that person felt when they committed

00:09:06that murder.

00:09:07Up to a point, presumably, and then stop.

00:09:09Yes.

00:09:09You don't actually do it, but you have to think of it.

00:09:12So, it's like, it's a mistake to think that we're good or bad.

00:09:15I mean, as an actor, you're trying to empathise with something, as Sheila said.

00:09:19Absolutely.

00:09:19You're trying to understand.

00:09:20Absolutely.

00:09:21Because we've all got all these elements inside.

00:09:23But the trouble is, you always end up, don't you, as an actor, actually believing you're right to have murdered

00:09:29that person.

00:09:30Yes.

00:09:30And the evilness of you is utterly justified.

00:09:35Have you a villainous role, Julian?

00:09:37Yeah, quite a lot on television.

00:09:39Because, you know, I've done a lot of American television, and being English, they like you to be the villain,

00:09:45you know.

00:09:46I think Keir Starmer is finding that at the moment.

00:09:50I have to say, I've been watching an old series of yours.

00:09:55Oh, yeah.

00:09:56Foil's War.

00:09:57I've got obsessed with this wonderful series.

00:10:00Oh, it's superb.

00:10:00It's from way back.

00:10:02Actually, I think, took over after John's programme, Morse Finish.

00:10:05And it's the most amazing depiction of what I remember the war was like.

00:10:12The calmness, the lack of emotional weeping and wailing and being frightened, just getting on with it.

00:10:20There you are.

00:10:20Did you pay her 15 quid for that?

00:10:22Money well spent.

00:10:24Thank you both.

00:10:25Much more from Sheila and Julian later on.

00:10:28Coming up, there'll be no abstinence in today's Best of British.

00:10:31Our very own Willy Wonka, Tom Sergi, is tempting us with some chocolatey cocktails,

00:10:36including a cream egg white Russian with a coffee liqueur.

00:10:40Simon Lycett's making the most of the seasonal bounty with his Easter bouquet, packed with spring delights.

00:10:47And they called it puppy love Oh, I guess they'll never know

00:10:58Yes.

00:10:59A cockapoo called Bramble and a Cocker Spaniel called Ivy.

00:11:04Oh, they love it.

00:11:05We meet the puppies, taking man's best friend to a whole new level.

00:11:09Bramble, I've got my eye on you.

00:11:11Be very, very careful.

00:11:12He likes having his tummy tickled.

00:11:15Don't we all?

00:11:17Oh, the memories, the memories.

00:11:18Yes, I'll be back with Simon, his bouquets, and the puppies right after this.

00:11:22Julian, help yourself to a cucumber sandwich.

00:11:25I'm enjoying you.

00:11:26Cheers, all.

00:11:27Cheers.

00:11:42Welcome back to Love Your Weekend.

00:11:44It's the first week of April, and life abounds.

00:11:48Lambing is in full swing.

00:11:50Tractors are back to work after winter's pause.

00:11:53And the trees are becoming vibrant and verdant.

00:11:57The promise of more to come.

00:11:58And there's more to come on the show today, including Easter chocktails, baby lambs,

00:12:04and Leslie Joseph gets up close and personal with magnolias.

00:12:08And he can sing, act, dance and woo with the best of them.

00:12:13Just ask Lady Mary.

00:12:15Star of Downton Abbey, Foil's War, and man of a thousand musicals, Julian Ovenden,

00:12:20on why we're all invited to the most swell party of the year,

00:12:24as he takes to the stage in Cole Porter's High Society.

00:12:27But first, Easter, for the lucky ones among us, is a time to relax and reflect.

00:12:34But for the green-fingered, it's also a perfect time to appreciate all the beautiful British flowers

00:12:40that this time of year has to offer,

00:12:42to showcase how to use some of your garden blooms

00:12:45to bring a splash of colour to your Easter celebrations.

00:12:49Floral designer Simon Lycett with a cornucopia of goodies here.

00:12:55Aren't they lovely?

00:12:55And did you lay that yourself?

00:12:57This was laid by the ooh-ah bird, I think.

00:13:00And I think we all know why.

00:13:02It's an ostrich, Jane.

00:13:03Fantastic, isn't it?

00:13:04How do you get the top off?

00:13:06And they're almost like porcelain,

00:13:07so you have to use one of those little hand-cutty drill things.

00:13:11A bit triggering, because the noise is quite dental

00:13:13and the smell is very dental.

00:13:15They come with a tiny hole, so you could just use them as a bud vase,

00:13:19but I've made a bit of a bigger hole,

00:13:20and it becomes a gorgeous vase.

00:13:23Yeah.

00:13:23And then I've got a little urn, which...

00:13:26Hello, little urn!

00:13:27Acts as a wonderful egg cup for it.

00:13:29Add a bit of water.

00:13:30They're not porous, so they're nice and...

00:13:32Aren't they actually, as you said, they are porcelain, aren't they, really?

00:13:35Yes, pretty much.

00:13:36And then just using your hand as a vase,

00:13:39just an assortment of stems,

00:13:41things like these really cute little butterfly ranunculus,

00:13:44which are one of the newer flowers that we're getting now.

00:13:47Oh, they're gorgeous, aren't they?

00:14:13Aren't they cute?

00:14:14Lower stems, you want to trim off or remove all those leaves,

00:14:17otherwise the water can get a bit soupy.

00:14:19Now, I've got to ask you about helibods.

00:14:20I know I ask every time, because a lot of people,

00:14:21you cut these, you put them in water and you go...

00:14:23They do.

00:14:24Secret?

00:14:25Secret really is, if you're going to cut them from the garden,

00:14:28try and cut them, get them straight into water.

00:14:30But a lot of people will use a knife

00:14:32and just take one slice very lightly

00:14:34all the way down the length of the stem.

00:14:36I also sometimes will put them into hand-hot water,

00:14:39leave them, then top them up with cold water.

00:14:42They are tricky things to deal with.

00:14:45So, ideally, always arrange in water

00:14:47and especially when it's your helibores.

00:14:49Right.

00:14:49And then just tie it off.

00:14:51I've got...

00:14:52This is a paper-covered wire,

00:14:54so it's not too aggressive on the stems

00:14:57because spring stems are all quite soft.

00:14:59It looks just like...

00:15:00Yeah, it looks...

00:15:00It's the same colour as the green plastic coating, but...

00:15:03So, it goes around, a couple of twists,

00:15:06snip that off and then trim those stems.

00:15:09And because I've got some lilac in there,

00:15:11I just want to go in and find that lilac stem...

00:15:13Ah, split the end.

00:15:14...and split the end

00:15:14because lilac, again, is something that is a bit tricky

00:15:18within your vase.

00:15:19And then you have a gorgeous little fragrant treat for Easter.

00:15:23It's as good as a Burford brown, that, isn't it?

00:15:26Now, are you back later?

00:15:28I am, yes.

00:15:28Wonderful.

00:15:29More ideas.

00:15:30More ideas.

00:15:31Well, they're always inspirational

00:15:32and these tell you that Easter's a ride, don't they?

00:15:40Now, spring has always been a season of renewal

00:15:43and not much captures the spirit of Easter and new beginnings,

00:15:47quite like a litter of lively puppies.

00:15:50These tiny bundles of fur, much like Easter itself,

00:15:54are a celebration of hope and fresh starts.

00:15:57So sit back, relax and get ready for a dose of puppy joy.

00:16:03Welcome back, Manor Farm vet, Bolo Esu,

00:16:05along with puppy trainer Carol Wright.

00:16:08Welcome to you both.

00:16:09And we've got with us here,

00:16:10we have Annick with Biscuit and Rachel with Waffle,

00:16:15two of the best behaved puppies I have ever seen.

00:16:19Rachel, what is your dog and how old?

00:16:22Waffle is a Sheltie, a Shetland sheepdog,

00:16:25and he's four and a half months old.

00:16:26Right.

00:16:27And Annick?

00:16:27This is Biscuit.

00:16:28She's 15 weeks old.

00:16:30And, yeah, she's a bundle of joy.

00:16:32And the breeds, then, from your point of view, Bolo?

00:16:35I think they're both excellent breeds.

00:16:36I'm a bit of a terrier person as well.

00:16:38So we've got some working lines in there as well.

00:16:40So there is that instinct to work from both of them as well.

00:16:43But the thing is that with a terrier,

00:16:45you've got a lot more of that ratting

00:16:46and that chasing small game kind of instinct there.

00:16:50So sometimes they can lean towards destructive behaviours

00:16:53if we haven't nicked it in the bud early

00:16:55when they're a young puppy.

00:16:56And then with our Shelties,

00:16:57they're a little bit more calmer than our terriers.

00:17:00Now, Carol, training isn't the same for every kind of puppy.

00:17:02It obviously has to vary a bit, then, does it?

00:17:04Well, the training that they need is actually very similar.

00:17:07I think the basics, the foundations of training

00:17:11are the same for all puppies.

00:17:12But obviously there are some distinct breed differences

00:17:18when you're working with them.

00:17:19And temperament differences between adults.

00:17:20Some obviously are very quick to learn.

00:17:22Some really struggle because of distraction.

00:17:25And particularly, you know, you do find in classes

00:17:28you have some puppies that are actually quite shy

00:17:30and lack confidence.

00:17:32And we need to spend time with them building confidence.

00:17:36And I think a lot of people underestimate

00:17:40how much time they need to actually spend with their puppy.

00:17:44Rachel, is that true of you and Waffle?

00:17:46Yes.

00:17:47Yeah, we knew that having a puppy

00:17:50would be quite a responsibility in terms of time and things,

00:17:53but completely ignored the fact

00:17:56that he wants to be involved in everything we do,

00:17:58whether it's unloading the dishwasher,

00:18:01doing the laundry, getting ready for work,

00:18:04everything and anything he wants to be involved in.

00:18:06And so everything takes longer.

00:18:08Yeah.

00:18:09And how about you and Biscuit?

00:18:10I mean, same sort of thing.

00:18:11Yeah, dishwasher surfer is what we call her.

00:18:14You have to remember that at this age,

00:18:16this is the age where their brains are forming.

00:18:18Their brains are...

00:18:18So they really want...

00:18:19There's that inquisition.

00:18:20They're interested in everything.

00:18:21Well, they're finding their boundaries, aren't they?

00:18:23Exactly.

00:18:23Or the boundaries that we create for them.

00:18:26This early learning stage is super important for them

00:18:31because all the behaviours they learn now,

00:18:33they will carry into adulthood.

00:18:35And because they're like sponges in terms of learning,

00:18:39they very quickly pick up not just the good behaviours that we want,

00:18:43but also some of the behaviours that we don't want.

00:18:45So we're about to meet another puppy, I think.

00:18:47Yes, we've got a little sprocker called Jerry.

00:18:49Right.

00:18:50So sprocker is a...

00:18:52Springer and cocker spaniel.

00:18:54Yeah, probably the most alert mix of spaniels

00:18:58that you can possibly get.

00:18:59Absolutely.

00:19:00So our sprocker is Jerry and his handler is Abby.

00:19:05Welcome to you both.

00:19:06Now, this is a cocker with longer legs from the Springer, isn't it, really?

00:19:10Exactly.

00:19:10So the Springer is slightly bigger than the cocker

00:19:11and then we've got the best of both worlds here.

00:19:14We hope it's the best and not the worst.

00:19:15Exactly.

00:19:16And when you've got a Springer-Cocker mix,

00:19:18you're definitely going to get that highly incentivised dog,

00:19:20nose, lots of energy.

00:19:22They're full of beans,

00:19:23so they just want to go and play and play.

00:19:25So I think this is where training gets a lot more important.

00:19:28But also it's finding that motivator

00:19:30because some dogs are motivated by food

00:19:32and something like a cocker, a sprocker,

00:19:35you're going to be motivated more so,

00:19:37but maybe activities...

00:19:38By people.

00:19:39Exactly.

00:19:40Abby, is that your experience as well?

00:19:41Tell us about Jerry.

00:19:43Age?

00:19:44So he's coming up to six months now.

00:19:46Right.

00:19:46Yes, we got him into training a bit later on

00:19:48than we probably should have.

00:19:50Which Carol might tell you.

00:19:52That's what she said.

00:19:52Yes.

00:19:53But he's had two sessions now.

00:19:55Yeah.

00:19:56And you notice the difference?

00:19:57Yes, absolutely.

00:19:58He's a lot calmer.

00:19:59Yeah.

00:19:59I know it doesn't look like it, but...

00:20:01He actually is.

00:20:03Who's around it?

00:20:04I think the environment...

00:20:05This is one of these high arousal environments

00:20:08for this type of breed, yeah?

00:20:10And I think the other thing is,

00:20:12I think the training is important for all dogs,

00:20:14but I think particularly,

00:20:16once you start talking working breeds

00:20:18and spaniels and collies,

00:20:21they all need a job, yeah?

00:20:23And they all really...

00:20:24Sense of purpose.

00:20:25Yeah, thrive on the training.

00:20:26And I think the thing about them is that

00:20:29if you don't give them that job,

00:20:30if you don't give them enough to do,

00:20:32they tend to go self-employed.

00:20:34Exactly.

00:20:36What a lovely way of putting it.

00:20:37Well, Abby and Jerry,

00:20:39who's now occupied in eating something,

00:20:41I'm sure is okay.

00:20:42Thank you very much indeed.

00:20:44Let's have a look at the basic training exercises then.

00:20:48First up, Jason and Bramble.

00:20:50Bramble is about seven months old,

00:20:52a cocker spaniel, working cocker.

00:20:54Good girl, close.

00:20:54And she's quite excited by her environment,

00:20:57but that is absolutely fine.

00:20:59Jason's doing exactly the right thing.

00:21:02Bramble would love to come

00:21:03and have a really good sniff around the bales.

00:21:05Yes, yes would you?

00:21:06But...

00:21:06Oh, he's beginning to get around here.

00:21:09And around the cameras.

00:21:09So we are just waiting.

00:21:12That's it.

00:21:12That's really good, Jason.

00:21:13Being a cocker spaniel,

00:21:15we can smell absolutely everything that's on here.

00:21:18Bramble, close.

00:21:18So we've just lost our concentration,

00:21:21but look, that's super.

00:21:23Baldur, what's becoming really evident here

00:21:25is the requirement of patience in the owner.

00:21:28It's very easy for you to be frustrated by a puppy

00:21:30at such a young age.

00:21:31So you want to have a lot of patience,

00:21:32deep breaths,

00:21:33control your energy as you're training them

00:21:36because you want to make sure that you're calm

00:21:37so that they can remain calm.

00:21:39And when I talked to Myron with sheepdogs,

00:21:41he was saying it's always short spells of doing it.

00:21:44Don't tire them doing it.

00:21:46Give them in regular, short spells of air.

00:21:48A few minutes at a time.

00:21:49It's absolutely plenty for a young puppy.

00:21:51Well, the cones have gone.

00:21:52We now have toys sprinkled everywhere

00:21:54for Maple, who's here with Monica.

00:21:56So what's going to happen here then, Carol?

00:21:58We're going to be doing a recall.

00:22:00Now, we've got quite a lot of distractions already here,

00:22:03but we've added some in the form of toys for Maple.

00:22:07And Monica's just going to be showing Maple

00:22:09that she's got a very, very yummy treat.

00:22:12And hopefully that treat is going to be sufficient

00:22:15that Maple's not going to feel inclined

00:22:17to head for all the other lovely snippy snails

00:22:20that are going.

00:22:20And if Monica wants to walk to the end of that alley,

00:22:25and then we're going to call Maple to us.

00:22:29Now, if you haven't got her focus,

00:22:31don't call her.

00:22:33Don't call her.

00:22:33Go back.

00:22:35But, yeah, so let's go back with that treat

00:22:37and show it again,

00:22:38because she got a little bit distracted.

00:22:41That's much better.

00:22:42Oh, right, you've got the eye.

00:22:43OK.

00:22:43Now call her.

00:22:45People come.

00:22:48There we are.

00:22:50Well done.

00:22:50So you wait until you've got the look,

00:22:52and then call.

00:22:53Yes.

00:22:54Well, got their attention, and they're locked in.

00:22:55That's when you know that you can tell them what to do

00:22:57or how you want them to respond.

00:22:59That's exactly right.

00:23:00So while we've been talking,

00:23:02the course has been set,

00:23:03and now we can let Ivy do her bit with Iona at the helm.

00:23:10So tell us what's going to happen here, Carol.

00:23:12OK, so Iona is going to be asking Ivy to sit and wait,

00:23:17and Iona's going to walk to the other side of the three jumps,

00:23:21and she's going to recall Ivy through,

00:23:24and then she's going to ask Ivy to come into the middle position at the end.

00:23:30So she's doing essentially a recall into middle.

00:23:32Here we go, then.

00:23:33Ivy, sit and wait.

00:23:37Oh, no distractions.

00:23:41Look at that.

00:23:42Looking.

00:23:43Ivy, come.

00:23:45Middle.

00:23:46Oh, impressive.

00:23:50Yes, well done, Iona.

00:23:52Well done, Ivy.

00:23:54So what breed have we got here?

00:23:55This is a working cocker.

00:23:57Really?

00:23:57A working cocker spaniel.

00:23:58Yeah.

00:23:59Iona, well done.

00:24:00With all the cameras on you and Ivy.

00:24:03So you were saying 16 months old here now?

00:24:06Yes, absolutely.

00:24:07So you've seen the passageway right the way through now?

00:24:09Yeah, absolutely, yes.

00:24:10Well, thank you to Bolo, Carol, and to all our, I was going to say contestants, but they

00:24:15are in a way, aren't they?

00:24:17Coming up, while the Easter Bunny may be bringing baskets of chocolate and candy, Tom Surge is

00:24:23making sure that the adults are having a great time too, even after the egg hunts are well

00:24:28and truly over, he's here with his selection of choctails, including a tempting sounding

00:24:34chocolate bunny martini and a cocoa twist on a pina colada.

00:24:39Oh, excuse me.

00:24:41Intriguing.

00:24:42And to a man who always intrigues with his suave charm, impeccable vocals and undeniable

00:24:48screen presence.

00:24:50Life's so not fair.

00:24:51Yes, from Edelweiss to People Will Say We're In Love to...

00:24:55Some Enchanted Evening.

00:24:58He's sung them all.

00:24:59Julian Ovendon on starring in nearly all of my favourite musicals.

00:25:03Join me and Julian for some enchanting pitch-up.

00:25:07Right after this.

00:25:23Welcome back to Love Your Weekend.

00:25:25And still ahead, intelligent, social, the naturally curious with fantastic memories.

00:25:31There are a few things in the world as cute as a newborn lamb.

00:25:35It's a shame they grow up in there.

00:25:36How one young farmer's coping with the busiest time in the farming diary.

00:25:40Lambing season.

00:25:41Not much sleep, I would imagine.

00:25:43Also coming up, we meet the first ever sculptor-in-residence for the British Army's Household Cavalry

00:25:49Mounted Regiment.

00:25:50Zoe Carmichael takes equine inspiration to a whole new level.

00:25:54But first, to a theatrical jack-of-all-trades.

00:25:58From dramas like Foyle's War, Downton Abbey and Calling the Shots in Trigger Point.

00:26:04To lighting up the musical stage with performances like these.

00:26:09Oh, what a blissful morning.

00:26:14Oh, what a blissful day.

00:26:18My God, there's the ceiling.

00:26:23Everything's going my way.

00:26:27Oh, what a blissful day.

00:26:39Get happy, get ready.

00:26:45Get ready, get ready for the church line train.

00:27:18Oh, what a beautiful morning.

00:27:21Maria, get happy, being alive and with a huge orchestra.

00:27:25I don't really like you, Julian Oldham.

00:27:28Why am I sitting here talking to someone who can do all that?

00:27:33The feeling when you're doing that.

00:27:36Yeah, oh, it's some of the most wonderful vocal music ever written.

00:27:39Yeah, I mean, you know, I'm terrified doing it because they're in big,

00:27:42often big halls and stuff like that.

00:27:44But to do it with such an amazing orchestra, it's, yeah, it was a dream for me.

00:27:50Is it the high notes that are terrifying?

00:27:55Maria is a particularly difficult song, but, you know, I like a challenge.

00:28:00But it is a little bit of a tightrope walk.

00:28:05Actually, the hardest thing about that song is you do that big high thing

00:28:07and then the end of the song is very, very, very small and intimate

00:28:12and also quite high, and that's much harder technically.

00:28:16We'll talk about drama in a minute, but it's drama and music and music and singing

00:28:19and musicals have always been at the core of what you do.

00:28:24Are those the real, this is why I do this, because this is the feeling I like best?

00:28:28I didn't set out to do musicals, I have to say.

00:28:30My musical training was much more kind of classical and choral.

00:28:34I was a chorister when I was a kid.

00:28:36And when I started out to be an actor, you know, I wanted to be Peter O'Toole

00:28:41or Roger Moore.

00:28:43But I sort of fell into musicals.

00:28:45My second job was a musical at the Don Mar, a Stephen Sondheim show,

00:28:49and I sort of discovered it as I went along.

00:28:53Did you work with him?

00:28:54I did.

00:28:55He came to the dress rehearsal.

00:28:57In fact, there's a great moment.

00:29:00The show, Merrily Warrong, starts as a school graduation.

00:29:03And the show at the Don Mar, the production we did,

00:29:06we started outside as kids and then we processed in, in our robes,

00:29:12and we started the show.

00:29:13And we were doing the dress rehearsal, the first run-through maybe,

00:29:19and we were outside in the foyer of the Don Mar.

00:29:22And then out of the corner of my eye, I saw this elderly gentleman

00:29:26and a sort of slightly dirty Mac.

00:29:28So thinking I was being helpful, I went up to him and I said,

00:29:32oh, excuse me, sir, the show doesn't start for another week,

00:29:35but if you want to get tickets, the box office is downstairs

00:29:37and I'm sure they'll be able to help you.

00:29:39And he looked at him and he went, I wrote this stuff.

00:29:43So that was my first meeting with him.

00:29:46But his, why his music and his shows work still

00:29:50is that they speak to people on a very human level.

00:29:54And it's about real, real people and what real people feel.

00:30:00And a lot of musicals are a sort of fantasy lands perhaps,

00:30:04you know, and his stuff is always anchored in

00:30:09in quite uncomfortable feelings.

00:30:11Yes.

00:30:12And there's often a lot of heartbreak and resentment.

00:30:16You're about to go into High Society playing Bing Crosby.

00:30:20Yeah.

00:30:22Or Cary Grant.

00:30:23Or, no, yes, yes.

00:30:25So High Society, Cole Porter musical, fantastic,

00:30:28you know, very, very famous film,

00:30:30which is based on a fantastic other film,

00:30:32which I think is based on a play called The Philadelphia Story.

00:30:34So, yes, we're doing it at the Barbican

00:30:35and then on a national tour around the country,

00:30:38around the British Isles and Dublin for the rest of the year.

00:30:43So it's going to be, yeah, it's going to be fun.

00:30:44Shall I give you a taster of what you're meant to...

00:30:47Oh, do you have to?

00:30:48Oh, go on.

00:30:48Well, just to remind everybody just how brilliant High Society is.

00:30:51Here's the film.

00:30:52Have you heard it's in the stars?

00:30:56Next July we collide with Mars.

00:30:59Well, did you ever?

00:31:01What a swell party.

00:31:05Swell party.

00:31:08Swell again, well again, party.

00:31:11This is it.

00:31:18Such deliciously close harmony.

00:31:20Bing Crosby and Frank Sinatra, pure Hollywood.

00:31:23I mean, you can see the kind of old-school confidence and charm

00:31:27they both have there, can you?

00:31:28Yeah.

00:31:28Isn't it?

00:31:28It's interesting watching them both.

00:31:30It's a little bit like comparing Gene Kelly and Fred Astaire in terms of their dancing techniques.

00:31:35Bing Crosby is almost not, he almost not sings.

00:31:39Do you know what I mean?

00:31:39It just sort of comes out of him.

00:31:41It's like effortless.

00:31:42He speaks music.

00:31:43Do you know what I mean?

00:31:44Yeah, I do.

00:31:44Whereas Frank Sinatra, I mean, it's one of the greatest singers of all time and his phrasing

00:31:49and everything, but there's much more of a sense of, I don't know, craft about Sinatra

00:31:55and he's thought about it.

00:31:57It's wonderful, yes.

00:31:59So what, what, what, I mean, I'm in trouble.

00:32:01No, you're not, no, you're not, because we've seen your musical credentials, you'll be okay.

00:32:05But it's fine, it's nice to do something, it's nice to reinvent something.

00:32:09Going to the straight acting, I mean, it's wonderful to discover that Sheila at the top

00:32:13of the show said, Foil's War, I've just discovered Foil's War.

00:32:17And you had this series that we at home love and we watch playing Foil, Christopher Foil,

00:32:24Michael Kitchen's son, during that whole episode of the start of the war, right the way through

00:32:29to the end.

00:32:31Here is Julian in Foil's War.

00:32:34I hate goodbyes.

00:32:36Oh, come on, Sam.

00:32:37It's only Depton.

00:32:38It's not that far.

00:32:40I know.

00:32:43We're all right.

00:32:44And there are always weekends.

00:32:46Please don't try to chill enough anymore, Andrew.

00:32:50Well, you'll look after Dad for me.

00:32:54We'll look after each other.

00:32:57Good luck, Sam.

00:32:59And you.

00:33:18And you.

00:33:24Beautifully written, beautifully filmed, beautifully acted, Foil's War.

00:33:28You, Honeysuckle Weeks, Michael Kitchen.

00:33:31It's terribly moving.

00:33:32Still.

00:33:33It's a shame you were such a cad.

00:33:36Because you'd left her down, didn't you?

00:33:38I can take you to task about this.

00:33:40Yeah, people get very angry about that.

00:33:43Well, it shows you made your characters believable, doesn't it?

00:33:45I suppose so, yes.

00:33:46I mean, for me, it was a great experience because it was my first job on camera.

00:33:52I'm working with Michael, who I think is a great actor and also a great technician.

00:34:01Like, it's a little bit of a mystery, working on camera, how to be natural, as I'm sure you know.

00:34:08I mean, you're brilliant at it.

00:34:10No, but I can only play one character.

00:34:11No, but in terms of being natural and being yourself, that's the hardest thing to do.

00:34:16And to be able just to be able to breathe and to be able to be still and to be

00:34:21able to let the audience in.

00:34:24He was, he's brilliant at that.

00:34:26And I certainly learned an awful lot.

00:34:28I remember Alan Bennett saying to me once, he'd been working with Kenneth Branagh way back on Fortunes of War.

00:34:35Yeah, I remember that show.

00:34:36Yeah, yeah, with Emma Thompson.

00:34:37Was it Emma Thompson?

00:34:37Emma Thompson, Ken Branagh.

00:34:38And Alan played a part of a new professor or lecturer.

00:34:41Yeah.

00:34:41And he said, oh, no, love.

00:34:42He said, I felt watching Ken work, I just felt as though I were pulling faces.

00:34:47And it is that.

00:34:48There's a stillness about it, isn't there?

00:34:51And Michael's like that, particularly.

00:34:53Yeah, because the camera, you let the camera, I suppose, do the work.

00:34:55Although you are working, I mean, people say, you know, you do less on camera.

00:35:00Well, to a certain extent, that's true.

00:35:02But I think you have to work harder emotionally.

00:35:05You have to work harder inside.

00:35:07Yes.

00:35:07Just to, you know, and then let the camera just pick it up.

00:35:12Yeah.

00:35:13But it was an amazing experience.

00:35:15And also to be in a show where, you know, people still, like Sheila today, saying how much she loves

00:35:22it,

00:35:23has a place in a kind of, it has a sort of national, I don't know, consciousness, which is, yeah,

00:35:29it's a privilege.

00:35:29It does, because as Sheila said at the top, it was honest.

00:35:32It showed what it really felt like to be there at that time.

00:35:35It wasn't sensationalist or gung-ho.

00:35:37No.

00:35:37Anything like that.

00:35:39It showed.

00:35:39No.

00:35:39Yeah.

00:35:40Yeah.

00:35:40And I suppose, yeah, because a lot of drama now is very much, you know, there's a lot

00:35:44of tears.

00:35:45Yeah.

00:35:45People think that you have to kind of, you know, go to...

00:35:48To get an award.

00:35:49To get an award.

00:35:50Well, so, yeah, you have to be operatic and grandstanding.

00:35:53And I think that I don't, I turn, for me, I don't tend to be moved by that.

00:35:58I tend to be moved by people who are trying not to cry rather than, you know, crying.

00:36:04Bless you.

00:36:05Good luck in our society.

00:36:07Now, to quote William Shakespeare,

00:36:09April hath put a spirit of youth in everything, and with it come longer days and more opportunities

00:36:15to capture nature and wildlife in the beautiful British countryside, you've been busy doing

00:36:21just that, so it's only right we show off some of your wonderful photography.

00:36:25It's time, you guessed, for Walk on the Wild Side.

00:38:09Oh, perfectly capturing the essence of early spring in the British countryside with that

00:38:15glorious music, role of honour, glorious, my Oliver Ledbury.

00:38:19Thank you for all your wonderful pictures there.

00:38:21Please do keep sending them in.

00:38:23Still ahead, with long stems, daffodils, heliballs, and eminies, tulips, hyacinths.

00:38:28What's not to like about Simon Lycett's Easter bouquet?

00:38:31We'll see you with Simon and his impressive blues right after this.

00:38:49Springtime brings with it birdsong, baby animals in the fields, bright flowers emerging from the ground,

00:38:57a few rays of sunshine that push through the clouds, and if you're really lucky, a big patch of blue

00:39:03sky.

00:39:04Importantly, it brings with it a real sense of joy, much like today's show.

00:39:09Coming up, Tom Sergi tempting us all with some chocolatey cocktails, including a chocolate egg white Russian and a chocolada

00:39:17complete with obligatory cocktail umbrella.

00:39:20And a bona fide pioneer of stage and scream, Dame Sheila Hancock, on why taking life easy simply isn't an

00:39:28option.

00:39:29But first, it's time to enjoy a poetic interlude in this week's Voice of Nature.

00:39:35Here's Claire Rushbrook with Round the Year by Coventry Patmore.

00:39:46The crocus, while the days are dark, unfolds its saffron sheen.

00:39:53At April's touch, the crudest bark discovers gems of green.

00:39:59Then sleep the seasons full of might, while slowly swells the pod and rounds the peach.

00:40:06And in the night, the mushroom bursts the sod.

00:40:11The winter falls, the frozen rut is bound with silver bars.

00:40:17The snowdrift heaps against the hut, and night is pierced with stars.

00:40:31Thank you, Claire. Lovely words.

00:40:33Now, heavily scented hyacinths, daffodils with their golden trumpets, and the many textures and colours of tulips, they're all associated

00:40:44with happiness and hope.

00:40:47And quite right, too.

00:40:48There really is no season like spring.

00:40:50And as our gardens wake up from their winter sleep, it's no wonder displays of our early risers can put

00:40:57a smile on anyone's face, showing us how we can make the most of this season's blooms.

00:41:02For all designer, the master himself, Simon Lycett.

00:41:06I'll put your tulips down again now, because I felt I wanted to hold them just to explain, you know.

00:41:11Perfect.

00:41:11Aren't they gorgeous?

00:41:13Do you know, it's a shot in the arm, isn't it, especially when the sun shines.

00:41:16All that winter wet and grey.

00:41:18What a difference.

00:41:19A few bits of sun make, and some gorgeous spring flowers.

00:41:22I mean, look at this.

00:41:24What have you done?

00:41:25How many hours did it take you to do that?

00:41:27So, there's some fake eggs that you can find, lots of sort of craft suppliers sell them, secured to the

00:41:33basket, and then I just poke some moss in amongst it.

00:41:36A little bit of gingham ribbon to add a bit of Easter fun.

00:41:39And then inside, I've got a bowl with some two-inch mesh of chicken wire that I've scrunkled up, and

00:41:45some water.

00:41:45And that's my mechanics.

00:41:46This is pure Doris Day, this, isn't it, really?

00:41:48Pretty much, but I am a bit.

00:41:51And then anything that's a woody stem, like this lovely gelder, so here I'm going to cut it on an

00:41:57angle, and then I'm just going to split that stem as well.

00:42:01And this makes them take up the moisture later.

00:42:02Makes a lot of difference.

00:42:03And also, if you can give it a drink for a day or two beforehand, any of the early foliage

00:42:08that we're starting to cut now from our gardens really benefits if you can let it have two or three

00:42:15days cut, stand it in water, in the cool.

00:42:19And then arrange it.

00:42:21And with tulips, they often do them right up to the neck of the flower.

00:42:23Yes.

00:42:23So they don't do that swallow down.

00:42:25And it also means when you arrange them, your vases don't need topping up quite as much, because it's amazing

00:42:31how much water they all take up.

00:42:33So using those to form some little clusters, and then another fabulous favourite kick of green is these heavenly hellebores.

00:42:40You know, when you look inside a flower like that, in the spring sunshine, and you see the work of

00:42:46art with those golden-tipped stamens,

00:42:48and the petals, dainty white, flushed with lime green.

00:42:53I mean, it's just...

00:42:54And as the petals fall, you get the...

00:42:57Or as the central part of the flower falls, you get the back half of it, as it were, going

00:43:04green rather than white.

00:43:06Right, so it lasts and lasts and lasts.

00:43:08And I like to grow mine in pots, because they can be a little bit sort of...

00:43:12They'll sort of hang their heads quite often.

00:43:15Yeah.

00:43:15So I grow mine in pots, and then you can move them around so you can actually look at them.

00:43:17They're breeding them now, these lenten hellebores, with a more upright habit, so that the flowers turn up more than

00:43:23hanging down.

00:43:24And then...

00:43:25Oh, look, lilac.

00:43:26A little bit of lilac.

00:43:27And again, this is a really woody stem, so cut on an angle and split up the stem.

00:43:32And the way I'm arranging, as I'm pushing into my container, what I don't want to do is just jam

00:43:39it down in onto the wire.

00:43:40You need to just negotiate the stem through.

00:43:42Right the way through, which is why you use that wider chicken wire rather than the narrow one, which is

00:43:46more difficult.

00:43:47And then things like these anemones that are just...

00:43:50To me, they're a fabulous spring flower.

00:43:52They're one of my real faves.

00:43:54Absolutely gorgeous.

00:43:56This...

00:43:56I mean, there's nothing...

00:43:58There's a kind of bashfulness about the way the flower sits there, but nothing remotely bashful about its colour when

00:44:03it fully opens like that.

00:44:05And that black centre's magnificent, isn't it?

00:44:07And that little ruff of green calyx behind the corolla, just a bit of botany there.

00:44:14Now, with your tulips, do you take any leaf off?

00:44:16I try and take quite a bit off.

00:44:18And also, when you're arranging tulips, they will grow about three or four inches during the vase life.

00:44:24So just be aware, if you're arranging something and you're not going to use it for a few days, cut

00:44:28them a little bit shorter to allow for them growing.

00:44:31But you can always pop them out, just trim it down and put them back in again afterwards.

00:44:35It's a whole range of colours, the range of, you know, the parrot tulips with their frilly petals that have

00:44:42been sliced at the edges.

00:44:44There's the lily flower that go in and then come out again.

00:44:48The range of tulips you can get now to grow in the garden.

00:44:50And if you've got a veg patch, go wild and buying tulip bulbs come the autumn.

00:44:56You can plant them right up to Christmas tulips.

00:44:57They're quite happy they've been planted late.

00:44:59And then, if you plant them on a veg patch, you don't mind cutting them.

00:45:03No.

00:45:04As a cutting, and some of them will come up year after year after year.

00:45:07So little few ranunculus in there.

00:45:09Look at that.

00:45:11Joyous.

00:45:12I mean, how...

00:45:13A Barbara Cartland of a flower.

00:45:15It is, isn't it?

00:45:16It's a fully double tutu.

00:45:17There's a ballet.

00:45:18You know, in the old days, when Strictly Come Dancing, when they used to wear frocks like

00:45:22that, in the days of Peter West and Terry Wogan doing Come Dancing, that's for the older

00:45:28members of our audience.

00:45:29He'll go back that far.

00:45:31With patent leather hair on all the men and a million sequins on the ladies.

00:45:35Yes.

00:45:35All sewn on thy hand by their mothers.

00:45:37Yes.

00:45:38Remember that well.

00:45:39I'm getting a nice little bunch here.

00:45:41Oh, look at that, Simon.

00:45:42Now, what are you doing with that?

00:45:43Little cone of just some bobby-dazzle coloured paper.

00:45:47They were actually sold as little baskets.

00:45:49But then, look, I've got some of these.

00:45:51Oh!

00:45:52Little Easter eggs.

00:45:54So just sit those in there.

00:45:56Yeah.

00:45:57And then just nestle that in amongst your arrangement.

00:46:01How wonderful.

00:46:02And it means that you can share a few eggs.

00:46:04Yeah, with all the family.

00:46:06But particularly, me.

00:46:09I'll give you one for later.

00:46:10Oh, thank you.

00:46:11Right.

00:46:11I'll give them a little bunch here.

00:46:13Wonderful.

00:46:14Go on, you put that.

00:46:14I'll put that one in down there.

00:46:16I'm always worried about putting things in your arrangement.

00:46:18You do it for doing it there.

00:46:20Oh, superb.

00:46:21Simon, you are, as ever, a genius.

00:46:24Pleasure.

00:46:25Who wouldn't want that on their table at Easter?

00:46:29Simon, you're a genius.

00:46:30Thank you very much.

00:46:31Happy Easter.

00:46:32Happy Easter.

00:46:33Oh.

00:46:34Don't eat the ones with silver paper on.

00:46:42You're all right.

00:46:43Thank you for those.

00:46:44Thank you very much.

00:46:47Caught me on my very own Easter egg hunt in Manor Farms' chicken coop.

00:46:51Now, did you know egg-giving at Easter goes back hundreds of years?

00:46:56The earliest record of an Easter egg in England was almost 800 years ago, in 1290,

00:47:02when King Edward I bought 450 eggs, had them decorated, then gave them to members of his household.

00:47:11Finding 450 here might be a bit of a stretch.

00:47:14I've got a couple.

00:47:14While I'm looking, time for the latest in our series on Britain's Young Farmers.

00:47:19Today, we're heading to East Sussex to visit Luke Curtis,

00:47:23who's deep in the throes of that most Easter-y of periods, the lambing season.

00:47:39Get him up, then.

00:47:42My journey in farming began when I was 12 years old.

00:47:45I used to help a close family friend out at lambing time in the evenings after school.

00:47:50And then, yeah, my passion for farming began there and just carried on with me

00:47:54until I went to Agricultural College to play for their football academy as a profession.

00:47:59But I knew the head of agriculture there, and he took me into joining the course.

00:48:03And I never played a game of football after that.

00:48:07In this journey of farming, you don't have to come from a family farm.

00:48:11It's all about the people you meet and the opportunities that can arise around those people

00:48:15that makes it one of the best jobs in the world.

00:48:19I first started my sheep journey with four ewes, which I got as a graduation present from college,

00:48:25and then many moons ago.

00:48:27And now we're at 300 ewes of my own on this holding, currently expanding all the time.

00:48:34So another part of the diversification in my life is that I come and help subcontract.

00:48:39A local farmer gets me in to do the sheep management.

00:48:42We've been lambing here for the past two months.

00:48:45It's a tiring job at this time of year because we are up 24-7.

00:48:50This really is the start of lambing.

00:48:52Now we've got 300 left to do.

00:48:55So we mark up the ewes and lambs with the same number so that when they go outside,

00:49:00we can identify who they belong to if there's an issue that may arise,

00:49:04and then we can sort out the problem.

00:49:06It's a good management tool.

00:49:09We've just come in this morning, and we've just walked in,

00:49:11and we've seen this ewes started lambing.

00:49:13And we can tell that this lamb's coming backwards.

00:49:16Normally, you want them presented, obviously, two front legs and a nose

00:49:19because it's the most streamlined for them.

00:49:21But when they're coming backwards, you have to kind of intervene

00:49:24and make sure you get them out.

00:49:25So that is what we're going to do is give her a little helping hand

00:49:28and make sure it comes out nice and quick

00:49:31because you don't want the lamb taking its first breath inside the sheep

00:49:35because then it can obviously drown in the birth influence.

00:49:37So what we've got now is the second lamb is jumbled up with its brother or sister

00:49:42because she's got three on board.

00:49:44So it's a little bit of a jumble up in there.

00:49:48So now we've got to try and determine which legs belong to which lamb.

00:49:52And we're going to try and make mummy do a fair bit of the work

00:49:56seeing as that's a natural way she would normally do it.

00:49:59But we've had to help her out a little bit.

00:50:03We'll go get one more out now.

00:50:06Ooh, ooh, ooh.

00:50:11So nasty.

00:50:13So when they come out, we want to make sure that all their airways are clear as possible,

00:50:17which is to kickstart them in this fascinating cycle of them getting up

00:50:23and bonding with the mother.

00:50:25But what we also do is make sure they're sitting with their two front legs out

00:50:30so it naturally makes them lift their head up

00:50:32and it extends their airways so they can get a good breath.

00:50:37So this first lamb is no longer than, what, two minutes old

00:50:41and he's already trying to find his feet to get his close bond with his mum

00:50:45and try and get towards that milk,

00:50:46which is so vital for them surviving in this early stage

00:50:49because the first bit of colostrum they get from the ewe, it's like gold dust.

00:50:53It's so strong of all the antibodies they need to survive.

00:51:00So what we've got happening now is a sheep's seen the newborn lambs

00:51:04and decided she wants to be an auntie

00:51:07and try and mother up with one of these lambs, even though they're not hers.

00:51:12One of these newborn lambs could think that this sheep is her new mother

00:51:15so then actually this ewe's not given birth yet

00:51:19so she's gained a lamb

00:51:20and then if you try and put the newborn lamb back to her mother

00:51:24she might reject it.

00:51:25So it's important now that we take the ewe that's just given birth with the lambs

00:51:30into an individual pen where she can create that bond

00:51:33between her and her newborn lambs without somebody else interfering.

00:51:40I'm very happy because that's a good start.

00:51:43Today's the due date and they're on time, which is the main thing, you know.

00:51:46That means I've done my part right.

00:51:54Thank you, Luke.

00:51:55Coming up, how brewers and distillers are getting in on the act,

00:51:59luring adult sweet tooths with classic Easter flavours

00:52:03and capturing the spirit of the season

00:52:05with whimsical Easter cocktails.

00:52:08That keen connoisseur of confection, Tom Sergi,

00:52:11has all bases covered in today's Best of British

00:52:14and she's the household cavalry sculptor-in-residence.

00:52:19After years in a city job,

00:52:21Zoe Carmichael was destined to devote herself

00:52:24to the antique discipline of sculpture

00:52:26and immortalise her favourite subjects, horses, in bronze.

00:52:31I'll see you with Zoe and her equine bronzes right after this.

00:52:37MUSIC

00:52:48Welcome back to Love Your Weekend.

00:52:51Coming up, you name it, she's done it.

00:52:53Dame Sheila Hancock on being top of her game for over seven decades.

00:52:57And he's been on his very own Easter egg hunt

00:53:00to find the perfect treats for us.

00:53:02Tom Sergi indulging us with his eclectic selection

00:53:06of Easter chocolatey tipples.

00:53:08I see his dress for the occasion.

00:53:10I ask no questions.

00:53:12Now, earlier, you saw me in a vehicle so quirky

00:53:15it could be straight out of wacky races

00:53:17and so vintage it makes the Reliant Robin look like a spaceship.

00:53:21My short drive in the 1900 locomobile steam car

00:53:26thought to be the world's first mass-produced car

00:53:30wasn't nearly enough to satisfy my motor and curiosity.

00:53:33So, owner Tony Slingo has hopped back in the driving seat

00:53:37to explain how he came into possession

00:53:40of this time capsule on wheels.

00:53:43When you hear a sound like that, well, it thrills me.

00:53:47Well stopped, Tony.

00:53:49I'm getting very good at this now.

00:53:50You're getting good at it, I imagine.

00:53:52I really enjoyed it.

00:53:53It was a bit scary at the top of the show.

00:53:55Tell me about it.

00:53:56I mean, 1900, the first mass-produced car?

00:53:59It's thought to be the world's first mass-produced car.

00:54:03Between 1897 and 1904,

00:54:07it's thought that 3,000 were made.

00:54:09Gosh.

00:54:11But sadly, now only about 12 worldwide survive.

00:54:14So this is extraordinarily rare.

00:54:17How did you come upon it?

00:54:19I bought this, actually, from a steam specialist down in Exeter.

00:54:22Did it look like this?

00:54:23No, it didn't.

00:54:24No, it was in many boxes of bits.

00:54:28But I was looking for a challenge,

00:54:30having restored many classic cars over the years.

00:54:32How did you work out what went well?

00:54:34Well, luckily, I found someone up in Cambridge

00:54:36that also owns a car.

00:54:37Yeah.

00:54:38And he kindly allowed me to pop up there

00:54:40and photograph his car and detail it,

00:54:42which helped me, obviously, enormously.

00:54:44But it's a delightful run.

00:54:45It feels like driving Chitty Bang Bang

00:54:47when you're on top of it.

00:54:49You've got steering here.

00:54:50Steering, yeah.

00:54:51That's the steering column.

00:54:52So that just moves the wheels left and right.

00:54:54That's right.

00:54:55This here is the throttle.

00:54:58Steam throttle.

00:54:58Yes.

00:54:59And this is, so that's forward

00:55:01and you put that back and it's reverse.

00:55:02Exactly.

00:55:02End of controls.

00:55:04That's right.

00:55:04But I did feel it was a bit like doing this.

00:55:06It's exactly that way.

00:55:07Yes, yeah.

00:55:08But a lot of fun.

00:55:09So it's powered, obviously, by water, steam.

00:55:13Yes.

00:55:13Heated the water.

00:55:14What heats the water?

00:55:15It's got a petrol-fired burner underneath,

00:55:18which was actually quite advanced for its day.

00:55:20Prior to this, obviously,

00:55:21most of the steam engines were coal-fired.

00:55:23Yeah.

00:55:23So this was a huge leap forward in technology for the day.

00:55:27Pressurised fuel,

00:55:28which is injected into the engine through a vaporiser,

00:55:32and then that comes out of the vaporiser

00:55:34back into the burner

00:55:35to produce, obviously, the flame that you need to heat.

00:55:39Yeah.

00:55:39So, I mean, how big is the water tank?

00:55:42It holds 19 litres,

00:55:44so it's actually quite small.

00:55:45And it consumes about a gallon of water per mile.

00:55:49So you can go, what, about 15, 20 miles?

00:55:5215 miles or so.

00:55:52You're knocking on someone's door

00:55:53looking for a pond, basically.

00:55:55But that's the way it was.

00:55:57And how fast can you go?

00:55:58Because I have to say,

00:55:58when I came around that car,

00:55:59I thought, crumbs, this is faster than that.

00:56:01Well, it sort of cruises speed comfortably.

00:56:03It's sort of 15 to 20 miles an hour.

00:56:05Yeah.

00:56:05But it will do 30 miles an hour,

00:56:08which, given the controls,

00:56:09is actually, as you know from yourself,

00:56:12you have to be quite brave to...

00:56:12A broom handle there.

00:56:13Exactly.

00:56:14Have you done the London to Brighton in it?

00:56:15No, I haven't, no.

00:56:18What I would like to do, actually,

00:56:20is complete the John the Groot's

00:56:23The Land's End journey.

00:56:25This was one of the first cars

00:56:26to actually make that journey.

00:56:27How long did it take?

00:56:2916 days.

00:56:30That's an awful lot of 20 gallons.

00:56:32But the springs on it,

00:56:33I felt it was really quite comfortable

00:56:35coming down there.

00:56:36It is quite comfortable.

00:56:36And, of course, the seat's nice and warm

00:56:38because you're actually sitting

00:56:38on the burner and the boiler.

00:56:40So it's actually a nice place to be.

00:56:43You can see, though,

00:56:44kind of what it developed from,

00:56:45the horse's carriage.

00:56:46Oh, absolutely.

00:56:47It's just missing the horse at the front, isn't it?

00:56:49You've even got this sort of

00:56:50classic buckboard sort of shape.

00:56:51Yeah, a team of horse in the front

00:56:52and it wouldn't look out of place at all.

00:56:54Yeah.

00:56:55Well done, you, for putting it together.

00:56:57And do you get a chance to use it a lot now?

00:56:59As much as I can, yes.

00:57:00I mean, it's still under development.

00:57:02There's still work to do.

00:57:03But we're making good progress with it.

00:57:05Well, we've had an absolutely glorious day

00:57:08being with you.

00:57:08And I'm thrilled to bits.

00:57:10That is now officially the oldest car

00:57:12I've ever driven.

00:57:13I've done the one that was about 1903.

00:57:15Oh, right, OK.

00:57:16In the London to Brighton.

00:57:17Well, I've been on it

00:57:18and I drove a little bit of it.

00:57:19Probably an internal combustion engine in that one.

00:57:21Yes, it was.

00:57:22Yeah.

00:57:22Well, this takes probably

00:57:24three quarters an hour to raise steam.

00:57:25So, of course,

00:57:26as soon as the internal combustion engine came along,

00:57:29no one wanted a steam car.

00:57:30Ah, but you see,

00:57:31you're talking to a patron of the watercress line down here.

00:57:33Absolutely.

00:57:33I'm very happy to be.

00:57:35Anywhere near steam?

00:57:36Yes.

00:57:36Well, I should begrudgingly let you go now.

00:57:38It's been a delight to be with it

00:57:40and to have actually driven a steam car.

00:57:42Thank you, Tony.

00:57:43Pleasure to be here today.

00:57:49Did you know that in some parts of Germany

00:57:52they don't have visits from the Easter bunny at this time of year

00:57:56but from an Easter fox?

00:57:58A strange thought, isn't it?

00:58:00Don't worry.

00:58:01Cotton tail, I'm much happier with bunnies.

00:58:03Rabbit man, myself.

00:58:05Now, anybody can write a diary

00:58:07but what it really needs is a wealth of lived experience.

00:58:10That's why the very best tell-alls

00:58:13concern those with a fair few years under their belt.

00:58:16What better subject for this week's spring diaries, then,

00:58:20than the ancient magnolia,

00:58:2395 million years old.

00:58:25Leslie Joseph puts pen to paper

00:58:28in Chapter 3 of her spring diaries.

00:58:35Dear Diary,

00:58:36Last night I travelled through the night to Lyndhurst

00:58:39ahead of Mr Biggin's grand arrival.

00:58:42I confessed to feeling quite spent.

00:58:45That was until my eyes caught sight of

00:58:47what could only be described as

00:58:49spring spectacle of splendour

00:58:52that I was quite compelled to halt my promenade

00:58:55clutch my parasol

00:58:56and allow myself

00:58:58a moment of genuine admiration.

00:59:02Dear Diary,

00:59:03you would not believe it.

00:59:05The magnolia has begun.

00:59:07I am bewitched by her presence.

00:59:10One does not simply notice a magnolia in bloom.

00:59:14No, one encounters it

00:59:16like arriving at a grand ball

00:59:18and discovering a duchess

00:59:20already stationed at the top of the staircase

00:59:22draped in silk

00:59:24with a feather in her hair

00:59:26and every eye

00:59:27fixed firmly upon her.

00:59:29I know jealousy is unbecoming,

00:59:32but there are times one does struggle.

00:59:35For if ever a tree knew how to command attention,

00:59:39it is the magnolia.

00:59:42I would be wrong to deny her such greatness

00:59:45because magnolias are positively ancient aristocrats

00:59:49of the plant world.

00:59:50In fact,

00:59:51they were blooming on earth

00:59:53long before bees had even evolved.

00:59:55More than 90 million years ago.

00:59:58Oh,

00:59:59what beautiful blooms they are.

01:00:02Many magnolias flower

01:00:04before a single leaf appears,

01:00:05leaving their branches decorated

01:00:07only with those glorious chalice-shaped blossoms,

01:00:11each one poised on a twig,

01:00:14like a champagne glass,

01:00:15waiting to be filled,

01:00:17daring you to lift it to your lips

01:00:19and taste spring itself.

01:00:22Oh,

01:00:23I hear Mr. Biggins has arrived,

01:00:25so with great speed I must put

01:00:26will and paper down.

01:00:28Yours,

01:00:29as ever,

01:00:30L. Joseph.

01:00:35Thank you, Leslie,

01:00:36very much indeed.

01:00:37Did you know

01:00:38that the scent of some magnolia flowers

01:00:40can trigger brain receptors

01:00:42associated with romantic feelings?

01:00:45Botanical romance at its best.

01:00:48Who knew?

01:00:49Now,

01:00:49she's an internationally recognised sculptor

01:00:52known for capturing the spirit movement

01:00:54and power of equine life

01:00:56in extraordinary detail.

01:00:58After training in a legendary Florence art school,

01:01:02Zoe Carmichael went on to become

01:01:04the first ever sculptor in residence

01:01:06with the British Army's

01:01:08Household Cavalry Mounted Regiment,

01:01:10where she continues to capture

01:01:12the military horses in bronze.

01:01:14With such a pedigree,

01:01:16I'm delighted that Zoe's carved some time out

01:01:19from her busy schedule,

01:01:21sorry about that,

01:01:22to visit us here at Manor Farm.

01:01:24Zoe,

01:01:25lovely to see you.

01:01:26What astonishes me

01:01:27is that you've only been doing this

01:01:29for about four years.

01:01:31You began your working life

01:01:32in the city.

01:01:34Yes, I did.

01:01:35As what?

01:01:36I was head of account management

01:01:37at a market data finance firm.

01:01:40And that's the way in

01:01:41to start sculpting things.

01:01:42How astonishing,

01:01:43what triggered the change,

01:01:45apart from bravery?

01:01:47Well,

01:01:47I fancied a two-week holiday

01:01:48to Florence

01:01:49and I picked a two-week sculpting course

01:01:53and I got there

01:01:54and then thought,

01:01:55hold on a second,

01:01:56this all makes quite a lot of sense.

01:01:58And they went back home,

01:01:59quit my job,

01:02:00everybody thought I was

01:02:01having a nervous breakdown,

01:02:03moved to Florence for a year

01:02:04and here we are.

01:02:05What a wonderful,

01:02:06wonderful story.

01:02:07Well, let's have a look

01:02:08at the process

01:02:09and also some of the glorious things

01:02:11that you've made.

01:02:12First sculpting residence

01:02:13for the Household Covery

01:02:14Mounties Regiment,

01:02:15wow!

01:02:16And they begin life like this.

01:02:18Yes,

01:02:19this is the armature

01:02:20and you've got to make

01:02:21the armature quite strong,

01:02:22especially for sculptures

01:02:24like Juno,

01:02:25which carry a lot of weight.

01:02:27And it starts off

01:02:28with a T

01:02:29and then you add on

01:02:30the extra appendages

01:02:32for legs and tails

01:02:33or rhino horns

01:02:35and things like that.

01:02:37And you can see

01:02:37where I've added it on,

01:02:39how I start.

01:02:39So, you know,

01:02:40you kind of just take it

01:02:41and you just squish it round.

01:02:43And then we go to...

01:02:45Yeah,

01:02:45and then you start to

01:02:47put the clay on.

01:02:48So this is about day three,

01:02:50I would say.

01:02:51Yeah.

01:02:52And where I...

01:02:53You can see it's still quite rough,

01:02:54but you can start

01:02:55to see the general...

01:02:56When this is finished then

01:02:58and refined

01:02:58and this is, you know,

01:02:59part of the way through

01:03:00at the moment,

01:03:01the next stage then

01:03:02presumably involves

01:03:03this down here, does it?

01:03:04Yes.

01:03:05Yeah, so then

01:03:05you put the silicon...

01:03:08I'll show you.

01:03:08Should we...

01:03:09Do you mind helping me open it?

01:03:10Yeah, okay.

01:03:11Yeah, there you go.

01:03:13Woo!

01:03:14So this is when

01:03:15you get the foundry involved

01:03:17and you work together

01:03:18with them

01:03:19and this is

01:03:20the silicon layer.

01:03:21Now, so

01:03:22we take that...

01:03:23Yeah.

01:03:24We put it in...

01:03:25In what?

01:03:26Well, you just drip.

01:03:28This would be liquid

01:03:29and you drip...

01:03:30It's like...

01:03:31You've never had

01:03:32your nails done.

01:03:33No, not recently.

01:03:34I'm a gardener.

01:03:35It's like...

01:03:35They're awful.

01:03:37I'm a sculptor,

01:03:38I know too.

01:03:39So you pour liquid silicon

01:03:41on and it sets

01:03:41and you do another layer

01:03:43and then you put

01:03:44a plaster layer

01:03:45on the top

01:03:45and so you do it

01:03:46in two halves

01:03:47like you can see

01:03:47with the rhino.

01:03:49Yes.

01:03:49This mould,

01:03:50this is done,

01:03:51this has had

01:03:52its mould taken.

01:03:53Is this what comes out?

01:03:55Yes,

01:03:55so the liquid wax

01:03:56gets poured in there

01:03:57and you let it set

01:03:58and then

01:03:59so you'll see

01:04:00that this

01:04:02fits...

01:04:02Fits in there.

01:04:03Exactly.

01:04:04Yeah.

01:04:05In like that.

01:04:06And then

01:04:07you...

01:04:07So that is just

01:04:08wax now.

01:04:09Yeah,

01:04:10and you join

01:04:10them back together.

01:04:12two halves.

01:04:13Yeah.

01:04:14I'm only asking

01:04:15these naive questions

01:04:16on behalf of the viewer

01:04:17because I don't know either.

01:04:19So it's...

01:04:19It's quite light.

01:04:20Yes,

01:04:20but these are fragile,

01:04:21isn't it?

01:04:22They're very fragile,

01:04:23yeah.

01:04:23It's very light.

01:04:24Yeah.

01:04:24Please take it off me.

01:04:25Yes,

01:04:25agreed.

01:04:26And then

01:04:27what you do is

01:04:28you take this sculpture

01:04:30and the foundry

01:04:31attach runners

01:04:32so their wax lines

01:04:36and you dip it

01:04:37in a ceramic liquid

01:04:38which you dip

01:04:40over a period of,

01:04:41say,

01:04:41two weeks

01:04:41and it sets hard

01:04:43and you put that

01:04:43in a kiln

01:04:44so then the ceramic

01:04:45will set completely hard

01:04:47and the wax

01:04:48will evaporate.

01:04:49So from clay

01:04:50to wax

01:04:50to ceramic

01:04:52to...

01:04:53Pour in liquid

01:04:54molten bronze.

01:04:55Wow.

01:04:55You see,

01:04:56that's beautiful

01:04:57but when you do

01:04:59this to it,

01:05:00oh my goodness.

01:05:02I'm back in Venice

01:05:03with the horses

01:05:04on some marks.

01:05:05Those amazing horses.

01:05:07I love that patination.

01:05:08That took quite

01:05:09an experimentation.

01:05:10So what do you use?

01:05:11What do you put on it?

01:05:12So this is fresh bronze.

01:05:13You have to polish it down

01:05:14like this

01:05:15so there's not

01:05:15any kind of residue

01:05:16of your fingers

01:05:17or anything

01:05:17and then

01:05:18you need a lot

01:05:19of acid

01:05:20and heat

01:05:20to create

01:05:22different parts

01:05:23of the process.

01:05:23But your real

01:05:24pièce de résistance

01:05:25is Junot,

01:05:27the drum horse

01:05:28in silver.

01:05:29We've got

01:05:29the bronze version

01:05:32over there

01:05:32but this is astonishing

01:05:34and I mean

01:05:35what an honour

01:05:36because the Queen

01:05:37named Junot

01:05:38I think,

01:05:38didn't she?

01:05:39Yep,

01:05:39Junot was named

01:05:40by the Queen,

01:05:41yeah.

01:05:41Yeah.

01:05:42And then casting it

01:05:42in silver.

01:05:43Yeah,

01:05:43this is my first

01:05:44silver piece

01:05:45and the first silver

01:05:47of the drum horse

01:05:48and she's the first

01:05:49mayor to the

01:05:50household cavalry

01:05:50management regiment

01:05:51so it's a really

01:05:52special piece to do.

01:05:54I'll tell you what,

01:05:55don't go back

01:05:55to the city.

01:05:57Absolutely

01:05:58breathtaking.

01:05:59I'm quite busy now.

01:06:00I bet you're quite busy now

01:06:01and you can obviously

01:06:02make a living at it

01:06:03as well

01:06:03with many conditions.

01:06:05Luckily,

01:06:05I feel very lucky,

01:06:06yes.

01:06:06Well,

01:06:06I think we feel

01:06:07very lucky

01:06:07having seen

01:06:08exactly what you do.

01:06:09Thank you so much,

01:06:10Zoe.

01:06:10Thank you for having me.

01:06:11You're welcome.

01:06:12Come back again.

01:06:13I'm enamoured.

01:06:15Glorious,

01:06:15glorious work.

01:06:17Coming up,

01:06:17we haven't spent

01:06:19ourselves entirely

01:06:20in spite of this

01:06:21glory here.

01:06:22Five Easter

01:06:23chocktails

01:06:24that are worth

01:06:25hopping to the bar

01:06:26for.

01:06:26Tom Sergi

01:06:27is serving up

01:06:28a cream egg white Russian

01:06:29and chocolate bunny martini

01:06:31at the end of the show.

01:06:33And she's an Olivier Award winner,

01:06:35an OBE recipient

01:06:37and now a dame.

01:06:38Sheila Hancock

01:06:39on the twists and turns

01:06:40of an impressive acting career

01:06:42and now Betty Davis

01:06:44inspired her

01:06:45to keep going.

01:06:46I'll see you

01:06:46with the dame

01:06:47and more

01:06:48right after this.

01:06:49MUSIC

01:07:02Welcome back to

01:07:03Love Your Weekend.

01:07:04Coming up,

01:07:05chocolate and boozy treats.

01:07:06You know I say more.

01:07:08Could it be Easter?

01:07:09First,

01:07:10do a treat of a different kind

01:07:12and somebody

01:07:12who never fails

01:07:13to entertain.

01:07:14My next guest

01:07:15is one of the most

01:07:16respected actresses

01:07:17and writers of our time.

01:07:18She became a household name

01:07:20in the 1960s sitcom

01:07:21The Rag Trade.

01:07:23Whistle,

01:07:23Everybody Out,

01:07:24Miriam Carlin,

01:07:25remember that.

01:07:26Since then,

01:07:27she's started everything

01:07:28from Carry On Cleo,

01:07:29the award-winning cabaret,

01:07:31The Sixth Commandment

01:07:32and Edie.

01:07:33But I wonder

01:07:34what was going through her mind

01:07:35when she got the call

01:07:36to star opposite

01:07:37Is it this Hollywood icon?

01:07:39I'd like to see

01:07:40my grandchildren

01:07:41occasionally, Terry.

01:07:42They're waiting for you, Mum.

01:07:44They're waiting to see

01:07:45what I bought them.

01:07:46Well, what have you

01:07:47bought them then, Mum?

01:07:49You see, Shirley,

01:07:50no subtleties with Karen.

01:07:52What have you bought them?

01:07:55If you want to know,

01:07:56I'm giving them money.

01:07:57Oh, good idea.

01:07:58Then they can buy

01:07:59what they like.

01:08:00I've already bought it.

01:08:02I'm putting the money

01:08:03in trust funds

01:08:04so no one can get

01:08:05their hands on it.

01:08:09They're impatient,

01:08:10I know.

01:08:12I've had three chicks

01:08:13of my own.

01:08:15Only three,

01:08:17I grant you, Karen.

01:08:18But natural good manners

01:08:20told me

01:08:21when to put the plug in.

01:08:26I'm not surprised

01:08:27they are opposite

01:08:28Betty Davis,

01:08:29one of the most

01:08:30intimidating

01:08:31Hollywood actresses

01:08:33of all time.

01:08:34And from your point

01:08:36of view of acting with her,

01:08:37because you'd been

01:08:37in the stage play

01:08:38of the anniversary,

01:08:39then you went to

01:08:40appear with her

01:08:41in the film

01:08:42of the anniversary.

01:08:43I would have been

01:08:44quaking in my boots,

01:08:45Sheila,

01:08:45opposite her.

01:08:46I think I was.

01:08:48I actually was.

01:08:49I remember the first day

01:08:51she appeared on set,

01:08:52we were told to,

01:08:54she had to make

01:08:55an entrance down

01:08:55on a staircase,

01:08:56and we were told to go to the bottom

01:08:58and applaud her

01:08:59as she came down.

01:09:00She was actually a woman

01:09:02who needed support, really.

01:09:05She was surrounded by protectors

01:09:07and you couldn't get to her, really.

01:09:10And I remember once her saying,

01:09:12I did a shot with her

01:09:13and she did the voices off,

01:09:15which people don't normally do

01:09:17when they reach the kind of stardom

01:09:18that she had,

01:09:19but she did.

01:09:20And then she did her reverse

01:09:22and I did the voices off.

01:09:24And I actually said,

01:09:25gosh, well done, Miss Davis.

01:09:27And she said,

01:09:28oh, thank you, honey.

01:09:29The most I ever get is printed.

01:09:32And, you know,

01:09:33obviously nobody dared approach her.

01:09:36We ended up being

01:09:37quite good friends at the end,

01:09:39but it was kind of forced on her.

01:09:42And she fought Hollywood.

01:09:44You know, this woman,

01:09:45she was so courageous

01:09:47and so strong,

01:09:49but she had hideous men

01:09:51always in her life.

01:09:53And I ended up

01:09:55deeply respecting her.

01:09:56She sacked everybody.

01:09:58When she arrived,

01:09:59the director we had

01:10:01was one of our top directors,

01:10:02Alvin Rakoff.

01:10:03She wasn't having any of that.

01:10:05I mean, she knew

01:10:06that they wanted this

01:10:08and she lit herself.

01:10:09She got rid of the lighting cameraman

01:10:11and she knew

01:10:12we all looked about 103

01:10:14and she looked two

01:10:15on the screen, you know.

01:10:17And she got rid of Alvin

01:10:19because she tried to make her

01:10:21play it utterly realistically

01:10:23and she knew

01:10:24that wasn't what

01:10:25the public wanted.

01:10:26Was it founded on insecurity,

01:10:28do you think?

01:10:29I don't...

01:10:30I honestly...

01:10:31But no,

01:10:31I think it was founded

01:10:32on being battered

01:10:33like so many

01:10:34of that Hollywood generation,

01:10:36like Judy Garland,

01:10:37like Streisand,

01:10:39like all sorts of people.

01:10:40They were treated

01:10:41abominably badly,

01:10:42I think.

01:10:43And she had enormous talent

01:10:45and nobody listened to her.

01:10:47You know,

01:10:48but she was wonderful.

01:10:50Did you ever get to work

01:10:50with Olivier?

01:10:52No,

01:10:52I got to work

01:10:53with his wife

01:10:54and I met him quite a bit

01:10:56on and off.

01:10:57John understudied him,

01:10:58actually,

01:10:59my husband,

01:10:59John Thor.

01:11:00He understudied him

01:11:01in a play

01:11:02and he went on

01:11:03and he was rather better

01:11:04than Olivier

01:11:04because it was a modern play

01:11:06that Olivier

01:11:07wasn't at all happy in

01:11:08and John went on

01:11:10and did it

01:11:10because it was

01:11:11a northern part

01:11:13and all that

01:11:13and he felt more at home.

01:11:15I admired Olivier.

01:11:17I mean,

01:11:17you know,

01:11:18thank you,

01:11:18National Theatre

01:11:19and all that.

01:11:20I'm not knocking him

01:11:21but I don't think

01:11:22he was a film actor

01:11:23because he was a stage...

01:11:25He was a superb stage actor

01:11:28although actually probably

01:11:29if the young people

01:11:31today watched him

01:11:31they wouldn't think that.

01:11:33Because it's of its era.

01:11:34It's of its time.

01:11:34It's slightly mannered.

01:11:35Yeah.

01:11:36Your career's been so diverse

01:11:38but I've known you

01:11:39as long as I've known you

01:11:40on television and film

01:11:41and I do remember

01:11:42Carry On Clear.

01:11:43I've known you for radio as well

01:11:45particularly Just A Minute

01:11:46and you became a rarity

01:11:48i.e. a very close friend

01:11:50of Kenneth Williams

01:11:51who allegedly was not

01:11:53easy to get to know

01:11:54but you were very close.

01:11:56Yes, I loved him.

01:11:58He'd have been 100 this year

01:11:59astonishingly.

01:12:01We did a thing

01:12:02at the British Library

01:12:03remembering him

01:12:04because it would have been

01:12:05his 100th birthday.

01:12:06It was my birthday as well.

01:12:07I was 93

01:12:09because we had the same birthday.

01:12:11And I loved it.

01:12:13He asked me to marry him once

01:12:14and I said,

01:12:16but Ken, I'm already married.

01:12:18And he said,

01:12:18yes, but it's a rubbish marriage.

01:12:20We would be much better.

01:12:21But everybody says

01:12:22that he was deeply unhappy.

01:12:24He wasn't, you know.

01:12:25He had lots of friends.

01:12:27He was hugely talented

01:12:29but he wanted to be taken seriously

01:12:31as an actor.

01:12:34He was self-educated.

01:12:36He was always,

01:12:36for just a minute,

01:12:37he would read things up

01:12:39and he was very knowledgeable.

01:12:41And I used to say,

01:12:42you know,

01:12:43nobody takes me seriously.

01:12:44And I used to say to him,

01:12:45Ken,

01:12:46honestly,

01:12:47anybody can play Hamlet

01:12:48if they learn the lines

01:12:50but nobody can do what you do.

01:12:53You're utterly individual.

01:12:55I don't want to do what I do.

01:12:56Do you know?

01:12:57So in that way,

01:12:59he was a bit unhappy.

01:13:00And if he'd been in America,

01:13:02they would have built shows around him

01:13:04and he would have been a huge,

01:13:06huge star.

01:13:07But we're not very good

01:13:08in this country

01:13:09of dealing with people

01:13:10who are a bit odd.

01:13:11I mean,

01:13:11I would go,

01:13:12sometimes he'd let me go in the flat.

01:13:14He didn't like people going in the flat.

01:13:16And in those days,

01:13:17I smoked

01:13:17and he wouldn't let me smoke.

01:13:18Wouldn't let me use his loo.

01:13:20I had to go down

01:13:21and use his mother's loo.

01:13:22His mother lived up

01:13:23in the flat below.

01:13:24It was terrible.

01:13:25And he had,

01:13:25the only decoration he had

01:13:27were crystals

01:13:28and things like that.

01:13:29He collected

01:13:30beautiful things like that.

01:13:32And he,

01:13:33but he liked,

01:13:34sometimes he'd say,

01:13:35right,

01:13:35I've had enough of you,

01:13:36now go.

01:13:37Because he wanted to be on his own.

01:13:40And I'm a bit,

01:13:41like that as well.

01:13:42I totally,

01:13:42I didn't mind at all

01:13:44because I knew how he felt.

01:13:46You wrote this book,

01:13:47Old Rage,

01:13:48which is wonderfully feisty.

01:13:50Oh, bless you.

01:13:50And you know,

01:13:51you've done a second edition

01:13:52of it in paperback.

01:13:55But there's an anger in there.

01:13:57But the thing is,

01:13:58yes, you rant,

01:13:59but I love your rants

01:14:01because they're not,

01:14:02they're not bitter rants.

01:14:03They're just sort of

01:14:05frustrations of,

01:14:07and there's humour

01:14:09shot through it.

01:14:10I mean,

01:14:10it seems to me

01:14:11that your life is,

01:14:12you've had to have

01:14:13a really good sense of humour

01:14:14and a sense of the ridiculous.

01:14:16You know,

01:14:16you,

01:14:17two husbands,

01:14:18very fond of,

01:14:19you know,

01:14:19and then John Thor

01:14:21and lost both of them.

01:14:22And you've battled on.

01:14:23You're still here.

01:14:24Yeah.

01:14:24If I'm allowed to say,

01:14:2593,

01:14:26an incredible example

01:14:28to us all,

01:14:29way to go.

01:14:30You know,

01:14:31but,

01:14:32you're angry,

01:14:33but you're not.

01:14:33No,

01:14:34I'm not.

01:14:34I think life is so wonderful

01:14:37and I get so angry

01:14:39at the people

01:14:40that are destroying it

01:14:41because it's so beautiful.

01:14:43Here we are today.

01:14:44The weather is wonderful,

01:14:45isn't it?

01:14:46I mean,

01:14:46I came,

01:14:47I only took the job

01:14:48because I wanted to see

01:14:49the country.

01:14:50I came down here.

01:14:52Thanks,

01:14:52you know.

01:14:53Seriously,

01:14:54no,

01:14:54I wanted to see you as well.

01:14:56But mainly,

01:14:58I just am so grateful

01:15:01to have been alive

01:15:02and I don't want it

01:15:04to be spoiled.

01:15:06I will fight tooth and nail

01:15:08until the,

01:15:08and that's the only reason

01:15:09I don't want to die

01:15:11because I feel there's

01:15:11so much to be done.

01:15:14We've got to make it all right

01:15:15and I think particularly

01:15:17women have got to make

01:15:19their voice heard.

01:15:20I really,

01:15:21and they are doing it.

01:15:22They are doing it a lot.

01:15:25But we've got to balance

01:15:27the male characteristics

01:15:30I'm not,

01:15:31I'm not talking gender

01:15:32necessarily here

01:15:33and the female characteristics

01:15:35and this lovely Easter time

01:15:38when we,

01:15:40you know,

01:15:40look at the examples

01:15:41of a man who believed

01:15:42in the world

01:15:43and believed in human life

01:15:46and died for it

01:15:47and I just think

01:15:48that we've got to cherish life.

01:15:52That's what I think.

01:15:53And keep a sense of humour too.

01:15:55Yes.

01:15:56Well,

01:15:56I do laugh a lot.

01:15:56Does that drive you through?

01:15:57You laugh a lot.

01:15:58Yeah,

01:15:58I do.

01:15:59I do.

01:15:59I laugh myself

01:16:00and myself sometimes

01:16:01I think,

01:16:02what are you talking about

01:16:04you silly cow?

01:16:05That makes no sense at all.

01:16:07I mean,

01:16:07sometimes I listen to myself,

01:16:09I occasionally by mistake

01:16:11listen to myself

01:16:11on the radio

01:16:12and think,

01:16:13what am I talking about?

01:16:15That's absolute rubbish.

01:16:18Well,

01:16:18you're welcome to come here

01:16:19and talk rubbish

01:16:20any time you want,

01:16:21Sheila.

01:16:22Bless you.

01:16:22Love it to be with you

01:16:23as always.

01:16:24Bless you.

01:16:25We'll give you a little treat

01:16:26at the end of the show.

01:16:27Good.

01:16:27Time now to pause,

01:16:29reflect and take a moment

01:16:30to enjoy some wonderful footage

01:16:32which really rather makes a point

01:16:34of what Sheila's saying.

01:16:36Wonderful footage set to equally

01:16:37wonderful music

01:16:38and reminding us all

01:16:39what is out there,

01:16:40especially at this time of year

01:16:41at Easter.

01:16:42It's today's Ode to Joy.

01:16:45Ode to Joy

01:17:30Ode to Joy

01:18:01Ode to Joy

01:18:11Ode to Joy

01:18:14Ode to Joy

01:18:22Ode to Joy

01:18:25Ode to Joy

01:18:27Ode to Joy

01:18:27We talked earlier

01:18:28with Sheila and Julian

01:18:30about the glories

01:18:31of classical music

01:18:32and that was the gorgeous

01:18:33Coastline of Torquay

01:18:34in Devon,

01:18:35courtesy of Ryan Wills

01:18:37and set to the symphony

01:18:38number 101

01:18:39by Joseph Haydn.

01:18:41There's inspiration for you.

01:18:43He wrote 104 symphonies.

01:18:45Crack on.

01:18:45What an idler I am.

01:18:47Still ahead,

01:18:48delicious,

01:18:49decadent

01:18:49and devilishly creamy.

01:18:51Tom Sergi

01:18:52serves up his

01:18:52ever so tempting

01:18:53Easter cocktails.

01:18:55So tempting

01:18:56that Julian

01:18:57and Sheila

01:18:58have started already.

01:18:59if you leave some with me.

01:19:01I'll see you

01:19:02with the chocolate

01:19:02and the guests

01:19:03right after this.

01:19:20Now with Easter celebrations

01:19:22well and truly underway,

01:19:24whether you're hosting

01:19:24a long, lazy Easter lunch,

01:19:26planning a garden gathering

01:19:28or simply indulging

01:19:29in a little bank holiday treat,

01:19:31King of the Cocktail,

01:19:32Tom Sergi is here

01:19:33to shake,

01:19:34stir

01:19:35and sip his way

01:19:37and our way

01:19:38through this week's

01:19:39Best of British,

01:19:40courtesy

01:19:40of some sumptuous

01:19:42Easter Choctales.

01:19:44And when you look at these,

01:19:45oh my goodness,

01:19:47what we're in for, Tom.

01:19:48It's a segment

01:19:49based entirely on that,

01:19:50isn't it?

01:19:50The word Choctales,

01:19:51which is lovely,

01:19:52which is so good.

01:19:53So we are doing five

01:19:54very chocolatey.

01:19:56Only five?

01:19:57Only five.

01:19:58We can go back through them

01:19:59if we've got time.

01:20:00Are there people

01:20:01who don't like chocolate?

01:20:02No, I love chocolate.

01:20:04I love it.

01:20:04Love chocolate.

01:20:05Everyone loves chocolate.

01:20:06And alcohol.

01:20:06Exactly.

01:20:07Two together.

01:20:08And there's a great range

01:20:09of things like chocolate

01:20:10liqueurs on the market

01:20:11and you can make,

01:20:12you know,

01:20:13quite a lot of this

01:20:13is quite like baking, really.

01:20:15You know,

01:20:15you can make white chocolate

01:20:16ganaches and things

01:20:17and mix them into drinks.

01:20:19Honestly, it's easy.

01:20:20It's easy.

01:20:21A couple of the chocolate martinis

01:20:22and then, you know,

01:20:23you can try anything.

01:20:24Okay.

01:20:25So we'll begin with

01:20:26my Easter bunny martini.

01:20:29So garnished with

01:20:29a little chocolate bunny,

01:20:30of course,

01:20:31this is sapling vodka,

01:20:32which is a climate positive,

01:20:34regeneratively farmed,

01:20:35really beautiful vodka

01:20:37made in the UK

01:20:38that plants a tree

01:20:40for every bottle sold.

01:20:41So I like them a lot.

01:20:42Wow.

01:20:42And what we've done

01:20:43is we've shaken that

01:20:44with a chocolate cream liqueur

01:20:46and a little bit

01:20:47of hot chocolate

01:20:47and what it does

01:20:48is it gives you

01:20:49a very boozy,

01:20:50punchy,

01:20:51ice cold,

01:20:52creamy chocolate.

01:20:53That is totally outrageous.

01:20:53When you say hot chocolate,

01:20:54you mean it was

01:20:56hot when it went in?

01:20:57I made some hot chocolate,

01:20:58I let it cool down

01:20:59and I put 50 mils

01:21:00of that in a shaker.

01:21:00Oh yes, I can taste that.

01:21:01And you're away.

01:21:02I love that.

01:21:03And so you can make

01:21:04these beforehand,

01:21:05you can pre-batch them

01:21:06and then as long as

01:21:07you shake them

01:21:07and get them nice and cold

01:21:08and the trick is...

01:21:09Really?

01:21:09Yeah, lots of vodka as well.

01:21:10You need lots of vodka

01:21:11to keep the consistency.

01:21:12You put the vodka in

01:21:13at the beginning?

01:21:13Everything in all at once.

01:21:15Everything in all at once.

01:21:15I'm afraid I've eaten my bunny.

01:21:17That's entirely fair enough.

01:21:19What we're moving on to,

01:21:20if you like,

01:21:20is I wanted to play around

01:21:21with a bit of white chocolate

01:21:22and the prylane,

01:21:24that amazing combination

01:21:25of creaminess,

01:21:27that white chocolate,

01:21:28a bit of kind of nuttiness,

01:21:30a little bit of toffee

01:21:31and so what I've done here

01:21:32is we have put

01:21:33the amazing Cool Swan,

01:21:35which is an Irish whiskey-based

01:21:36cream liqueur

01:21:37based on white chocolate,

01:21:39cream and Irish whiskey.

01:21:41We've put that into a shaker

01:21:42alongside some amaretto,

01:21:44beautifully kind of almond-y,

01:21:45nutty,

01:21:46and some toffee vodka.

01:21:48Where do you buy these things?

01:21:49Where do you buy that white stuff?

01:21:50You can get...

01:21:51This is very easy.

01:21:52Honestly, quick Google

01:21:52and you'll find that.

01:21:53Really?

01:21:53Or quick search online

01:21:54and you'll find that.

01:21:55It's like an upmarket Baileys.

01:21:57It is like a...

01:21:57It is.

01:21:58It is a bit like that.

01:21:59And you could build it up

01:22:00off that.

01:22:01And so cream liqueur,

01:22:03a little bit of toffee vodka,

01:22:05something to give it

01:22:05a bit of sweetness.

01:22:06Toffee vodka?

01:22:06Really nice.

01:22:07You need some toffee vodka

01:22:08in your line.

01:22:08What you then add

01:22:09is a bit of amaretto

01:22:09for the nuttiness.

01:22:10Yeah.

01:22:13A little bit of salt in there.

01:22:14Yeah, because white chocolate

01:22:15is very kind of cloying.

01:22:17How did you come to get the recipe?

01:22:20I made it up.

01:22:21I spent hours toiling away

01:22:22in my kitchen.

01:22:23So you think,

01:22:24oh, that needs a bit of salt.

01:22:25I thought it was a bit of salt.

01:22:26Yeah, exactly.

01:22:27And I'm tender to come in

01:22:28and wakes him up.

01:22:30Yes, exactly.

01:22:30Exactly.

01:22:32But it's, yeah,

01:22:32not a bad gig.

01:22:33Do you like this?

01:22:34I love this one.

01:22:35Yeah, because I don't really

01:22:36like white chocolate

01:22:37but this is really delicious.

01:22:38It's got a nice...

01:22:40It's not sickly, is it?

01:22:41It's just rich

01:22:43but sort of clean

01:22:44in a way.

01:22:45100%.

01:22:46Now, next up,

01:22:47there is a drink

01:22:49out in Spain

01:22:50that when it's in any other country

01:22:51is highly contentious

01:22:53but when you go to Spain

01:22:54it's kind of, you know,

01:22:55respected and it's fun

01:22:56and that is a Calimocho

01:22:58and Calimocho

01:22:59is a combination

01:23:00of red wine

01:23:02and Coca-Cola

01:23:03or cola.

01:23:05And so red wine

01:23:07and cola,

01:23:08half and half,

01:23:0950% of each,

01:23:10you know,

01:23:10equal measures

01:23:11and what I've done

01:23:12with this

01:23:12to give it its lovely theme

01:23:13is we've put it into

01:23:14an egg.

01:23:16So you cut the top

01:23:16off an egg

01:23:17it creates a very,

01:23:19very good glass

01:23:20for you.

01:23:21You can eat it afterwards

01:23:22and into that,

01:23:24into that red wine

01:23:25and cola mix

01:23:26I've put equal parts

01:23:28so a third of each

01:23:29this amazing

01:23:30Moorish Morello

01:23:31Cherry Brandy Liqueur

01:23:33from the brilliant producer

01:23:35which is

01:23:36Spirit of the South Downs

01:23:38and the Spirit of the Downs

01:23:39make really high quality

01:23:41grape-based spirits.

01:23:43They make brandies

01:23:44all of them

01:23:45based from waste material

01:23:47that is pressed grapes

01:23:48for English wine

01:23:49with some of the best

01:23:50vineyards in the country

01:23:51that they then

01:23:52take to their distillery

01:23:53ferment,

01:23:54distill

01:23:55and so it's a completely

01:23:56kind of closed circle

01:23:57really beautiful

01:23:59kind of sustainable model

01:24:00and this is

01:24:01Kent and Sussex

01:24:02cherries

01:24:04steeped in beautiful

01:24:05grape spirit.

01:24:06Oh for heaven,

01:24:07I think my teenage daughter

01:24:08would love this.

01:24:09I mean it's so much work

01:24:10isn't it?

01:24:13Sheila, it's all been done for you

01:24:14is drinking it.

01:24:15It's so complicated.

01:24:17It's Coca-Cola and something.

01:24:19Coca-Cola, red wine

01:24:20and cherry and pure.

01:24:21That's exactly it.

01:24:22What's so nice about this

01:24:23is really high quality

01:24:25cherry liqueur

01:24:25like the Spirit of the Downs one.

01:24:27It does it.

01:24:27It sits beautifully

01:24:28alongside Coke,

01:24:29alongside the red wine.

01:24:30I've used an English

01:24:31Pinot Noir as the red wine

01:24:32and equal combinations

01:24:34a bit like a great Negroni.

01:24:35All these equal parts

01:24:37hit a perfect harmonious.

01:24:38Let's carry it down.

01:24:39Oh this one is amazing.

01:24:41This is real Del Boy stuff.

01:24:41But you can't get at the drink

01:24:42because it's got so much on top.

01:24:44It's real Del Boy stuff.

01:24:46You're absolutely right.

01:24:46So this is my Choco Colada.

01:24:49Okay?

01:24:49And as far as I know

01:24:50no one's made one of these before.

01:24:52It's a Pinot Colada.

01:24:53Oh my goodness.

01:24:53Oh, this is fab.

01:24:55It's beautiful coconut cream.

01:24:57It's really, really high quality

01:24:58not from concentrate pineapple juice.

01:25:01That's important.

01:25:02That's good.

01:25:02And it's this amazing myth

01:25:03non-alcoholic coconut cane spirit

01:25:06which I love.

01:25:07That's really good.

01:25:08Rice wine vinegar,

01:25:09real coconut.

01:25:10That's pretty much it.

01:25:11A little bit of sugar.

01:25:12It's a very straightforward

01:25:13non-alcoholic spirit alternative

01:25:15and it tastes this

01:25:16incredibly pure coconut.

01:25:18You could have this at the start

01:25:19because these other ones

01:25:20feel like they're at the end

01:25:21of the meal.

01:25:21Yeah.

01:25:22They're like dessert

01:25:22but this is more

01:25:24you know what I mean.

01:25:25I do.

01:25:26And a good pina colada.

01:25:27What makes a good pina colada

01:25:28is quite a lot of pineapple.

01:25:29If they're too heavy and dense

01:25:31they're challenging.

01:25:32You want loads of pineapple

01:25:33and what I've added is

01:25:34a little bit of hot chocolate.

01:25:35Very simply.

01:25:36Into the mix

01:25:37you add a bit of hot chocolate

01:25:37and funnily enough

01:25:39pineapple and cocoa

01:25:40and a bit of coconut.

01:25:41It really works.

01:25:43I'd love to see you at it.

01:25:45There you go.

01:25:46Sheila.

01:25:47No, Sheila.

01:25:48Drink your drink.

01:25:50But in the kitchen.

01:25:51We knew what you meant.

01:25:52We knew it was downhill.

01:25:53A bit of people

01:25:53with this in there

01:25:54and a bit of chalk

01:25:55and all that.

01:25:56Sheila, we'll try

01:25:57and see if we can range

01:25:58for you to see him at it.

01:26:01We've got one more drink.

01:26:02Come on.

01:26:02Here we go.

01:26:03This is gorgeous.

01:26:04I like this one.

01:26:05That is superb.

01:26:06Absolutely wonderful.

01:26:08Now, just a little

01:26:09pick-me-up at the end.

01:26:10I thought we'd do a twist.

01:26:11Pick-me-up?

01:26:11A little pick-me-up here.

01:26:13This is,

01:26:14it's based on a white Russian

01:26:15and so this is my

01:26:16white chocolate

01:26:18white Russian.

01:26:19It's quite

01:26:21cream egg-like.

01:26:22I think there's a kind of

01:26:22cream egg white Russian

01:26:24vibe to it.

01:26:24And what it is,

01:26:25is it is this fantastic

01:26:26cafe solo

01:26:28cold brewed

01:26:29coffee liqueur

01:26:29mixed with

01:26:30incredible

01:26:31Isle of Wight distillery

01:26:32mermaid

01:26:34salt

01:26:35vodka.

01:26:36So Isle of Wight

01:26:37sea salt spiked vodka

01:26:38which is absolutely

01:26:39beautiful.

01:26:39I like that one.

01:26:40And the combination

01:26:41of those two things

01:26:42really kind of softens

01:26:43the bitterness of coffee,

01:26:44elevates the flavour,

01:26:45a little bit of salt there.

01:26:46And then I've stirred

01:26:47into it,

01:26:48over the top,

01:26:48drizzled over the top,

01:26:50a little white chocolate

01:26:51ganache.

01:26:52So it's single cream

01:26:53and white chocolate.

01:26:54I can't taste the alcohol

01:26:54very much.

01:26:55I could start the day

01:26:56with this.

01:26:57Yes.

01:26:57And I think you probably

01:26:58will, Julian.

01:27:02It's got a little bit of

01:27:03the lovely coffee

01:27:04kind of, you know,

01:27:05I don't like this one

01:27:06so much.

01:27:06I don't like it.

01:27:07No.

01:27:07Why not?

01:27:08Sheila, give me that one.

01:27:08It tastes like camp coffee.

01:27:10Camp coffee?

01:27:11Oh, yes.

01:27:11Do you remember?

01:27:12You used to get

01:27:12camp coffee during the war.

01:27:14Yeah.

01:27:14It was,

01:27:15and I,

01:27:16sorry.

01:27:16No, don't be sorry.

01:27:17I'm interested.

01:27:18I've never had camp coffee.

01:27:19It was in a bottle.

01:27:21And it's coffee and chicory.

01:27:22So I've toiled away

01:27:23and recreated camp coffee,

01:27:25which, look,

01:27:25I'm pretty happy with.

01:27:26I think that's all right.

01:27:28Cream egg,

01:27:29white Russian there, gang.

01:27:30It's absolutely delicious.

01:27:31Julian, not having tasted

01:27:31camp coffee,

01:27:32do you like what you're drinking?

01:27:33I love a camp coffee.

01:27:36Do you like this one?

01:27:37I quite like this one.

01:27:38Yeah, me too.

01:27:39I quite like the one.

01:27:40Do you?

01:27:41Yeah, yeah.

01:27:41Well, I think the great thing is,

01:27:42this will put any of us three off

01:27:44saying,

01:27:45no,

01:27:45just a small sherry for me.

01:27:46Because these are absolutely,

01:27:49you've excelled yourself, Tom.

01:27:51Brilliant.

01:27:52I'd have a job to choose between them,

01:27:54would you, Julian?

01:27:54Just the one you'd go for

01:27:55more than any other.

01:27:56Well, I did like the first.

01:27:57I mean, I liked all.

01:27:57I have to say,

01:27:58I liked them all.

01:27:59That's it,

01:28:00it was a great match

01:28:01to all my guests.

01:28:02The Sheila,

01:28:03particularly,

01:28:04Julian and Tom.

01:28:05They're lovely.

01:28:06And the menagerie of dogs,

01:28:08lambs and rabbits.

01:28:09What an Easter Sunday.

01:28:10Join me next week

01:28:11for some more barnside banter.

01:28:13Fletcher's Farm,

01:28:14family farm,

01:28:15as you see,

01:28:16this is telling,

01:28:17isn't it?

01:28:17Fletcher's Family Farm's up next,

01:28:19but I'll leave you now

01:28:20with this quote

01:28:21from celebrated American poet

01:28:22Ogden Nash.

01:28:23I love Ogden Nash.

01:28:24Candy is dandy,

01:28:26but liquor is quicker.

01:28:27Yeah.

01:28:27Let's hope the Easter money's

01:28:29taking notes.

01:28:30Enjoy the rest of your Sunday,

01:28:31and from us,

01:28:32a happy Easter.

01:28:34Cheers!

01:28:35Cheers!

01:28:36Cheers!

01:28:37Cheers!

01:28:38Cheers!

01:28:39Cheers!

01:28:40Cheers!

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01:28:42Cheers!

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01:28:44Cheers!

01:28:45Cheers!

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01:28:47Cheers!

01:28:48Cheers!

01:28:49Cheers!

01:28:50Cheers!

01:28:51Cheers!

01:28:52Cheers!

01:28:53Cheers!

01:28:54Cheers!

01:28:55Cheers!

01:28:57Cheers!

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