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00:03What are you doing?
00:04Come on, Jimmy. Better slap on that Factor 50.
00:07You won't need this in this weather.
00:09Excuse me, today's guest promises a place in the sun.
00:13Get on with the show, Shiv.
00:15Welcome to the show the weekends were made for.
00:17Feeling like I'm on holiday.
00:19We've got food. Oh, I love that.
00:21We've got countryside. Hey, look at that.
00:23We've got crafts. I'm happy with that.
00:26And we've got lots of wildlife. I hear they come.
00:28So, if you're looking for some weekend cooking inspiration...
00:31That's fantastic. You have inspired me.
00:34You fancy a bit of DIY or a cheeky tipple.
00:38It's not bad.
00:39Or if you just want to hang out with some famous friends...
00:42Forget the singing. Go on tour with your sausage.
00:45And some furry ones, too. Why the long face?
00:47You're in the right place. I cannot wear it.
00:50Saddle back for Jimmy and Shivie's...
00:52Farmhouse Breakfast.
01:05Welcome to Jimmy and Shivie's Farmhouse Breakfast.
01:08Today, we're joined by Pop Star Tone presenter,
01:11ex-radio host, carnival queen, and now mental health ambassador.
01:16The first ever black female continuity presenter on CITV.
01:19And recently, she landed a dream gig on A Place in the Sun.
01:22And I really wonder if it's as glamorous as it sounds.
01:25Please welcome the amazing Leah Charles King, everyone!
01:30Now, I'm raring to start cooking breakfast already.
01:33Well, listen, before all that,
01:34let's see what's coming up on the show today.
01:37We'll be getting all creative using the power of the sun.
01:41Leah's done a great job there.
01:42Stop it!
01:44There are more DIY brainwaves
01:46with upcycler extraordinaire Max McMurdo.
01:50We're just getting crafty.
01:51We've got a cheeky cocktail.
01:53And a new twist on the humble sandwich.
01:59Now for breakfast,
02:00I'm looking forward to spicing up a very standard omelette.
02:03So I'm going to do a masala spiced omelette.
02:05Oh, lovely!
02:05I know, yes.
02:06I know you love spices, I love spices, I know Leah loves spices.
02:09So I've got a little bit of amchar masala, which is a spice blend.
02:12I've got some chilli powder, coriander, green chilli, turmeric,
02:15mango chutney, a little bit of yoghurt
02:17to make a lovely little salad.
02:18So a lot of stereotypical Indian flavours going into this.
02:21So what am I, a bit of chopping for me?
02:22A bit of chopping.
02:23Okay.
02:24Tell me, breakfast in your household, what do you go to?
02:27Do you know what?
02:29Breakfast is my favourite meal of the day.
02:32Yeah, I didn't...
02:33So you really want to be set up for the day?
02:35I do.
02:36That wasn't always the case,
02:37but when I joined a place in the sun like five years ago,
02:40it was, er...
02:41I realised that breakfast was really important
02:43because it's a long filming day.
02:45I think most people do think
02:46it's basically you're going on holiday for work.
02:49That's what I thought.
02:49That's not it, is it?
02:51Thank you, Jimmy.
02:52Finally, somebody understands my plight.
02:54Shivya, are you listening to me?
02:55No, don't break the magic of it.
02:57The illusion, I know.
02:58You always look so glamorous, you look so beautiful,
03:00the sun is shining.
03:01I think everyone thinks that when the cameras stop rolling,
03:03you go, right, I'll hit the bar now
03:04and then jump in the pool
03:05and I can enjoy the facilities.
03:06It's not, you're off to the next gig, aren't you?
03:08You're my new favourite man.
03:10I know these things.
03:11OK, so let's go back, though,
03:12to when you got that job.
03:14How did you feel?
03:14Because it's a massive, iconic role, Leah.
03:16Yeah.
03:16It's a dream gig.
03:1925 years.
03:20I mean, it is...
03:21It's an institution.
03:22It really is.
03:23People just love to watch it.
03:24They get their kind of escapism, I think, for an hour.
03:27I think you're bang on.
03:28Right?
03:29Because actually, not everyone's going to go,
03:30I'm going to go and live and move,
03:31but it's like, you live your dream for me.
03:33I watch it with a cup of tea and go,
03:36and I feel like I'm with them on the journey,
03:38going, I'm not sure about that one.
03:39What else have we got?
03:40Exactly.
03:40And then you go, go for number one.
03:41That's a better one.
03:42But there is so much on your shoulder
03:43because the house hunters, this is a lot for them.
03:46Some have sold up their property.
03:47They're relying on you.
03:49So there must be a lot of pressure on your shoulders
03:50when you are not only presenting,
03:52but actually you're house hunting for them.
03:54Yeah.
03:54There is a lot of pressure.
03:56And to be honest with you, we meet up the...
03:58It's a week to film each episode.
04:00So that's a little secret for you.
04:01A week?
04:02A week, yeah.
04:03A week per ep.
04:04Okay.
04:05That's quite long.
04:05It is, it is.
04:06And so on a Sunday, we arrive at the location
04:09and we get to know each other a bit.
04:11Obviously, there's been a lot of research
04:12that's been done in the run-up to it,
04:14but they're nervous.
04:15And we just sort of explain to them
04:17what's going to happen during the week's filming, etc.
04:19But like you say, many of them have either sold up properties
04:22or it's their life savings.
04:24Some of them are overcoming sickness or illness
04:26or tragic things that have happened in their lives.
04:28And for them, this is more than just bricks and mortar.
04:31This is about a lifestyle change.
04:33This is something for the family.
04:35This is about making new memories.
04:36And that, for me, is the key.
04:39So once you make all these friends
04:41that have got nice houses abroad,
04:42Yes.
04:42Do you ever ring them up and go,
04:43do you remember the show you made?
04:44Any chance I can have a fortnight in August?
04:46It's funny you say that.
04:48Every, well, I would say 90% of my house hunters of the past,
04:52we keep in touch.
04:53Yep.
04:53And I now have second homes throughout Europe.
04:59And I get invitations all the time.
05:02Potatoes are lovely, crispy brown.
05:04Jimmy's cutting the salad.
05:06And then the dressing here, as a quick reminder,
05:08mango chutney, a bit of yoghurt,
05:10a bit of white wine vinegar.
05:12Amazing.
05:12And that's just going to be sweet on those lovely flavours.
05:14And then the spices are going to go in as well now.
05:16Got to ask you, Leah.
05:17Now, when people are choosing these properties,
05:20and obviously you are a property expert,
05:23do they ever choose some that you're just thinking,
05:25no, not that one, not that one,
05:28and they do it anyway?
05:30Yeah, they do.
05:31What do you do in that situation?
05:32Well, the thing is, like I always say to them,
05:34it's their money.
05:35It's their life savings, not mine, right?
05:37So next time we see you on the TV and you go,
05:39well, it's your money,
05:40we actually know what you're saying.
05:42That's before the camera starts rolling.
05:45You're like, it's up to you guys.
05:47How did you become a property expert?
05:49Well, the thing is, my family,
05:52they built houses in the Caribbean
05:55and my uncles had property businesses over here in the UK.
05:59And in between sort of TV gigs growing up
06:02and the music industry and all that stuff,
06:04I would help them out.
06:05So I kind of just got...
06:07Picked it up?
06:07Yeah, I just kind of picked it up
06:09and then obviously the grandparents built...
06:10One set of grandparents built a house in St. Lucia,
06:13the other set in Grenada.
06:15Wow.
06:15You've got your own place in the sun.
06:17I do, I do.
06:18And so I was able just to grow up with that
06:21in the background sort of thing.
06:22So when this came up,
06:24it was like a dream come true,
06:25to be honest with you.
06:26You already knew the business, didn't you, really?
06:29Yeah, a bit.
06:30And then tell us about the music.
06:32Oh, the music.
06:32Well, I was in a girl band with my cousins in the 90s.
06:35Yes.
06:36We were called ClichΓ©, which is a very 90s name
06:39because we spoke with the Ks, of course.
06:41Oh, God, why wouldn't you?
06:42And you had a top 40 hit.
06:44We do.
06:45We had a couple of songs in the chart,
06:47top 40 and top 20,
06:47and we had a big deal with Sony Music
06:52and we got to tour with Lionel Richie.
06:54Wow.
06:55So there is the glamour right there
06:56because that must have been quite incredible.
06:58Lionel Richie, who else?
06:59Oh, my gosh.
07:00Backstreet Boys asked us to tour with them,
07:02but we never got to go on tour with them,
07:04which was really annoying.
07:05Their loss.
07:06It was their loss,
07:07but at least the thought was there.
07:09And, yeah, we just got to do real incredible things,
07:11you know, singing at stadiums.
07:13Everyone dreams of going,
07:14hello, Wembley, and all of that.
07:16And you got to do it.
07:16And I got to do that for a bit
07:18and make some music videos.
07:20But what makes me laugh,
07:22and I find really bizarre,
07:23is 30 years on,
07:24I still get DMs on social media
07:27of people sending me pictures of my CDs
07:30or our 12-inch vinyl records going,
07:33I've still got this.
07:34Why wouldn't you?
07:35Because music is memories, aren't they, right?
07:37So the idea that every sort of major event in your life,
07:40there's a tune, there's an anthem to it.
07:42Yeah.
07:43And so, you know,
07:44people have got married or fallen in love to your music,
07:47listening to it, being in a club or whatever,
07:49which is lovely.
07:50I've had somebody, a lady,
07:51say to me that she actually,
07:53her first wedding song was one of the clichΓ© tracks,
07:56which is called So Together,
07:58which wasn't even released.
07:59I don't even know how she got her hands on it,
08:01but she did.
08:02Oh, that smells good.
08:03It looks good.
08:04A little bit of wetness on there.
08:06So, Leah,
08:07the highlight of your career so far,
08:09what is it?
08:09Yeah, who's been the best person?
08:12Best person?
08:12Do you know what?
08:13I have to say,
08:14my claim to fame must be being the little girl
08:17in Billy Ocean's music video.
08:19No way.
08:19In the 80s.
08:20Which video?
08:20Get out of my dreams.
08:22No!
08:22Get into my car.
08:23Yes!
08:23That's unbelievable.
08:24That was me.
08:24So if you rewind the video
08:25and you see the bit where it goes beep, beep,
08:27yeah, that's me.
08:29Do you know I'm going to do that tonight?
08:31That is incredible.
08:32So you don't have to go on from that point on.
08:34How do you top that?
08:35How do you top that?
08:36Exactly.
08:36I'm sorted.
08:37Done.
08:37So I'm just going to add the greens in.
08:39I mean, that's pretty cool.
08:40That is a proper good claim to fame.
08:42So salad out of the way.
08:45Got a little bit of this dressing.
08:46So this is slightly sweet,
08:47so it's going to contrast
08:48with that lovely spiced bit of omelette.
08:52This is like heaven on a farm.
08:55There we are.
08:56Yes.
08:56It is heaven on this farm.
08:58It is.
08:59Wow.
08:59I feel so blessed right now.
09:02And this is my masala omelette
09:04with a lovely mango-dressed salad.
09:06There we go.
09:07Look at that.
09:08Yes.
09:09Yes, Cherie.
09:17All right.
09:18Ready to spice up your life.
09:19Let's do it.
09:20Come on.
09:20Here we go.
09:21Let's get into this.
09:22This, I hope, is going to have a place in your tongue.
09:24Oh, what a pun.
09:26What a pun, Shiv.
09:28But I do love a good omelette
09:29because it just looks like a plate full of sunshine.
09:32Does it?
09:32Look at it.
09:33Bit of salad on the side.
09:34Yeah, with all those lovely...
09:35And it's so good for you, Jimmy.
09:37It's got so many good things.
09:38Super quick.
09:39Put in whatever really needs to be used in your fridge.
09:41Oh, thank you.
09:41Peppers can go in here.
09:43Here we go.
09:44Go on, Jimmy.
09:45This is a dream come true.
09:47Can I get stuck in?
09:48Absolutely.
09:49I want to know what you think.
09:50I must do the polite thing and wait.
09:51Don't be polite.
09:52We are not polite, Leah, so you don't have to be polite.
09:54Good.
09:54I'm going in for the omelette, though.
09:57Yeah?
09:58Oh, coriander.
09:59Mmm.
10:00So delicious.
10:02Well.
10:03Flavour.
10:05That is a complete hit.
10:06What do you think?
10:07Jimmy, don't talk to me, please.
10:09I'm busy.
10:10I'm busy.
10:11Can you not see?
10:12I'm busy.
10:13I think that is perfect time for a little break.
10:15And when we come back, there's fun and frolics.
10:18Oh, they haven't been touched, Jules.
10:20I feel bad.
10:21We conjure up some magical sun-powered pictures.
10:24This will work really well.
10:26It's waste not, want not with king of upcycling, Max McMurdo.
10:30I'd have loved storage like this for my little toy cars.
10:34And we reinvent the humble Sarni.
10:36Don't go anywhere.
10:37See you soon.
10:38This is great, Chip.
10:58Welcome back.
10:59We still have the fabulous Leah Charles King with us.
11:01Yes!
11:03And we've already tucked into a fantastic spicy omelette.
11:07We have, but that's just for starters.
11:08There's still so much more to come.
11:10We'll be getting all creative using the power of the sun.
11:13Now, this has got to have prior to place in the kitchen, don't you think?
11:16Oh, I love that.
11:17There are more DIY brainwaves with upcycler extraordinaire Max McMurdo.
11:22Just got to glue it all together.
11:23We've got a cheeky cocktail.
11:25And a new twist on the humble sandwich.
11:31But before all that, I'm heading to the wildlife park for a little bit of Lima fun.
11:35Mmm!
11:36Yeah, you won't believe it.
11:48Now, it's absolutely chucking it down today.
11:50So, what do you do on a rainy day?
11:52Well, I'll tell you what you do.
11:53You set your wildlife rangers a brilliant task.
11:56So, I've got a little job for you guys.
11:59Yep.
12:00You love your animals, you love your enrichment, so you love making toys and stuff like that.
12:05I've got a pile of goodies here, right?
12:08I've got a funny little basket of balls, pots, all the kind of stuff that we use to create novelty
12:15toys for the animals.
12:16Yeah.
12:16So, I'm going to give you 20 minutes to create something spectacular, all right?
12:22Yeah.
12:23I'm going to judge it, but more importantly, the lemurs are going to judge it.
12:27So, whatever you create, we're going to put it into the lemur enclosure and see what they think of it.
12:33Okay.
12:33Ready?
12:34Ready.
12:34Hang on a minute.
12:36This is going to be a big thing.
12:38Five, four, three, two, go!
12:44Okay.
12:45What are you going for straight away?
12:47Basket, pots?
12:48That'll be fun.
12:48Do you want to cut roast?
12:50Yeah.
12:51Yes, nice, nice.
12:52Look, bags, paper bags, you've got little bells.
12:54I like that.
12:55How long did you get a bell with?
12:57Yeah.
12:59Oh, you're drilling already.
13:03Well, the lemurs are quite clever, aren't they?
13:05Yeah, they're all, they're very visual.
13:07Yeah.
13:08They're very, they've got a lot of dexterity with their hands.
13:10They love to use their hands.
13:11They love to use their hands.
13:12So, what are you thinking?
13:13Little secret pots containing fish?
13:15Yeah, we can hang these up like that.
13:18Put the food in and then we'll try and lift it up.
13:20I like that.
13:21To get to the earth.
13:22What about a bit of pipe?
13:23Is that any good?
13:25Possibly.
13:26That's like something Max would build.
13:28Well, we're hoping that we can, like, maybe, like, put it over
13:31so then they have to use their fingers to try and get things out
13:33or shake it out.
13:34Got to say, their ideas look a bit better than yours.
13:40Have you got a team name as well?
13:43It's probably Team Dipsy.
13:44Team Dipsy.
13:45What's your team called?
13:47My quiz night one was Turkey Twizzler.
13:49Turkey Twizzler.
13:52Of course, you've got to adjust what you're making
13:55depending on what the animal is
13:56because if you put something like that in with the cats...
13:58They're rip it apart.
13:59...they'll destroy it in seconds.
14:01But the lemurs are a bit more refined, aren't they?
14:03A bit more delicate.
14:04Yeah.
14:05Ta-da!
14:07Nice.
14:08Are we happy?
14:10I think it looks rather cute.
14:12Let's have a look.
14:13So, let's use yours first.
14:16So, Team Dipsy.
14:20Well, actually, I quite like this because it hangs down at an angle
14:23so they can see it.
14:24And then it recommends balls.
14:25I'll judge.
14:26They've got...
14:27The clever thing is that they can put their hands through
14:30but you put the ball inside so that then gets in the way
14:33and they've got to forage around the ball.
14:35See, that is really quite clever.
14:38This is just a nice bit of fun at the bottom.
14:40It's direct...
14:41Like, they always hear you with your keys
14:43so I thought it might make them excited and happy.
14:45Right, OK.
14:46And then you're just going to tie it up.
14:47Yeah.
14:48All right.
14:49So, we can test that out and see what the lemurs think.
14:52They're going to be the big judge.
14:54OK, let's see yours.
14:55Beautiful.
14:56Oh, put that back down again.
14:58I like that action.
15:02So, watch that again.
15:04It's like Transformers.
15:06Go on, pull it up.
15:08Great.
15:10So, then, will the lids be on or off?
15:12How does that work?
15:13These will be slightly off, but just for transit purposes.
15:16OK, so on for transportation.
15:18So, I do like the idea you can keep the food...
15:21OK, and so then the lemurs would come along
15:25and then forage around here.
15:27OK, a bit unstable, but all right.
15:30And what's the bag for at the end?
15:31They've got more snacks to jump in.
15:33OK, so they could...
15:34OK, and then you put a little hook on top there.
15:36Yep.
15:37So, that looks more robust and fancy,
15:39but I can see some flaws in it.
15:41I think it's time for the lemurs to see what they think.
15:44You ready for this?
15:44Ready.
15:45Come on, let's go.
15:45Let's go.
15:58So, turkey twizzlers, the ditsies, choose your places.
16:02Let's go.
16:03OK.
16:04Right, you're there, you're there.
16:05Do you have a whole...
16:06OK, so time on.
16:08Yeah, it's all right.
16:10OK, so you've just gone for the hook, right?
16:12That's easy.
16:13Lids are off.
16:14Yep.
16:15Like that.
16:15I like the way you deployed it.
16:17Ready or steady.
16:17Very, very simple.
16:18Do you think that's going on?
16:19Yeah, I reckon so.
16:20How's yours deploying?
16:21OK, we're going to tie it on.
16:24All right, stand back then.
16:25Let's have a look.
16:26Nice.
16:27OK, now's the time to find out who's the winner.
16:32Release the lemurs.
16:33Let's do it.
16:34They're going to decide.
16:37Go, guys!
16:38Come on!
16:40Mika!
16:43Boo!
16:45Come on, guys.
16:46They look so pretty, don't they?
16:48They're beautiful.
16:48That one.
16:49Yeah, here we go.
16:50Look, look.
16:50So, like the bag, Sitch.
16:53Smell the food.
16:54Yeah!
16:55Yeah, I can see the food.
16:57Oh, look!
16:58Oh, he's a smartie.
17:00Oh, there we go.
17:01Oh, hang on a minute.
17:02There's spillage everywhere.
17:04Everyone can have a bit there.
17:06Shares it out.
17:07Spillage everywhere.
17:08Sharon's caring.
17:09We're not feeding the birds, look.
17:11Oh, they haven't even touched yours.
17:12I feel bad.
17:13Oh, I feel terrible.
17:14Sorry.
17:14Give it another minute, and then I'm going to call it who's won or not.
17:18Hello.
17:19Which one are you going for?
17:21If this lemur doesn't go anywhere near...
17:24Oh, I'm afraid.
17:26I'm so sorry.
17:27I'm afraid you've lost.
17:30Oh.
17:30You win.
17:31Oh, never mind.
17:32You win.
17:33Yeah.
17:33Well done.
17:35Yeah.
17:35Brilliant.
17:36We did get this.
17:37Come on, ladies.
17:38Yours is very careful.
17:39No, we don't.
17:40I feel like art is harder.
17:42They'd have to work for it more.
17:43The thing is, the lemurs obviously went for that one,
17:46because they didn't really have to do anything.
17:47Well, so it's not much of a quiz form, I suppose.
17:51Yeah, swings around.
17:52But one thing is for sure, it demonstrates how quickly you guys
17:56can turn lots of different odds and ends
17:59into something that the animals love.
18:01And you do it day in, day out, and I think it's amazing.
18:04It was a good little trial, wasn't it?
18:06Yeah.
18:06Right.
18:07Brilliant.
18:08You can keep it for later.
18:12Brilliant.
18:18What a fun challenge.
18:19Oh, I know.
18:20Oh, they're little cute faces looking all through the pots.
18:23The lemurs?
18:24No, the rangers.
18:25Of course, the lemurs.
18:28Now for something a little arty.
18:30We've got brilliant Marion Sidebottom in the studio today
18:33to show us how to make nature photography without a camera.
18:36Is that even possible?
18:37Yes.
18:38OK, lovely to see you, Marion.
18:40So what do we do?
18:41What's the process?
18:42You've got all this lovely foliage.
18:43OK, so I've got some herbs from your herb garden.
18:46Right.
18:47And we've got two types of iron salts.
18:50That when they get mixed together, they become reactive to UV light.
18:54Oh, OK.
18:54So be it sunlight, or you can use UV lamps as well.
18:57And is this the kind of thing we're going to be producing?
19:00Similar.
19:01Right.
19:01That's very exciting.
19:02This is right up your street, isn't it, Leah?
19:04Because you used to make carnival costumes, so you should be a jab hand at this.
19:07Yes, it's 60 years of Notting Hill Carnival this year, so I am in the throes of making costumes.
19:15So all of this is great for me to learn new skills.
19:18I tell you what, you like keeping yourself busy, don't you?
19:21Yeah, what else am I not to do?
19:22Good Lord.
19:23Show us what to do, Marion.
19:24OK, so I would like to say it's a very old process as well.
19:28So developed in 1842 by Sir John Herschel.
19:31Wow.
19:32So it's a kind of precursor to photography.
19:35I have pre-coated some paper, so normally I would mix the two iron salts together.
19:42And I'd have them have a little brush, and I would put them onto the paper.
19:47But I've pre-coated paper for us because...
19:49OK, so you've done that process.
19:50And where can you get these iron salts from if you want us to do this?
19:52You can get them from online.
19:54OK.
19:55It's just called a cyanotype kit.
19:57OK.
19:58And you buy them, they come in like powder form, and then you just add some water to them,
20:02and then they're usable.
20:03And it will always be this colour that we're going to produce.
20:05It is always blue.
20:07However, you can modify the colour by toning afterwards.
20:10You can use tea, turmeric, you can use botanical dyes as well.
20:16OK, fantastic.
20:17So let's see what we're going to do.
20:18OK.
20:19So this is the pre-coated paper.
20:21OK.
20:22You need to turn it face down.
20:23Right.
20:24And what I'd like you to do is just pop it under here, and this will help you with your
20:29layout,
20:29because we're going to do the layout on the top.
20:31Yeah.
20:31Then we're going to turn the paper over and then transfer the plants onto the paper.
20:36OK, so I'll do the same for us.
20:37That paper's coated in those solutions.
20:39Yes, in the iron salts.
20:41In the iron salts.
20:42What we're going to do is place the plants on top.
20:44Can you do too many flowers?
20:46You can't do too many, but if it's something that's not very translucent and quite blocky,
20:53like a big leaf shape, you won't actually, you'll just get the silhouette.
20:57So this will work really well.
20:59Yeah, I thought so.
21:00That's what I thought.
21:01With the fronds.
21:02Look at me, he's got this artful layout.
21:04That slicking layout.
21:06I'm just listening and trying to think of all the artful.
21:07Yeah, I might have to put them so they don't blow away.
21:09Yeah, a little...
21:09OK.
21:10No, no, let's just...
21:11I think that's it.
21:12I think we're good.
21:12OK, so now I want you to remove the glass.
21:16Oh, right.
21:17Are you pulling it so it's like a magic trick?
21:19No, it's not, unfortunately.
21:19And the flowers stay on top.
21:20No, I'm going to turn the paper over.
21:23If we turned the paper over sooner, the paper would have started exposing.
21:27Wow.
21:27OK, so what do we do with the paper now?
21:28We're going to turn it over.
21:30OK, and we'll do the same.
21:32Leah's done a great job there.
21:32That looks great.
21:33Now, if you...
21:34Who's saying that, Jimmy?
21:35No, it does.
21:36Stop it.
21:38If you hold on to that on the glass...
21:40OK, yeah.
21:41I'm going to turn ours over.
21:42You're already streets ahead.
21:44And then what we're going to do is I'm going to hold the paper.
21:46So it's already changing colour.
21:47Can you see?
21:48Oh, so now...
21:49OK, so you're now going to lay them on there.
21:51And then we put the glass on top, Marion.
21:52Yes, and you're going to squash it flat.
21:54Oh, yeah, I want to squash it.
21:55And then you're going to put...
21:56Oh, that's so satisfying.
21:58So do you have to be quite quick with this, Marion?
22:00How quickly does the process take?
22:01So once the paper is exposed to the light,
22:04on a very sunny day, it can do in five to eight minutes.
22:08Wow.
22:08On a day like this, it could be up to half an hour.
22:11Because I already see your paper's reacted a little bit more than ours has
22:14in that small amount of time.
22:15It has, yeah, so we must be more in the light than you are.
22:18So we put this on here.
22:20OK, is that how you want it?
22:22Yeah, why not?
22:23And can you only do it on paper or can you do it on other materials?
22:27This is my cyanotype scarf.
22:28How gorgeous is that?
22:30What?
22:30That is beautiful.
22:32That looks so nice next to Leah's pink as well.
22:35Yeah.
22:35Can I have it?
22:35I was going to...
22:37These are actually flowers from my granddad's memorial flowers.
22:42And I press them and then put them on the...
22:45Beautiful.
22:45They design a type with them.
22:46That's gorgeous.
22:47That's lovely mementos.
22:48So you can do it on the top?
22:49I could do it on the plain top like this.
22:50It has to be natural fibre.
22:52So now what, Marion?
22:54Well, I'm going to put these in the sunlight.
22:56Are you going to go and find a place in the sun, are you?
22:58If I can find some sunshine, yes, I will.
23:00There we go.
23:01OK.
23:01Shall I put that red tray here?
23:03That'd be really helpful.
23:04OK, fine.
23:05I'm not anything if I'm not punny.
23:08You are.
23:10Right, there we go.
23:10This is really exciting.
23:12Because usually, taking a photo, I just use my phone.
23:15Exactly.
23:16But this makes it so much easier.
23:18Yeah.
23:18Can we try putting your face on it?
23:21Brilliant.
23:22I've got one that I've already exposed.
23:24I'm going to put it in the water.
23:26OK.
23:26And it's just plain water.
23:28So what this is doing is it's going to wash out the iron salts
23:33from any of the areas that weren't exposed to the sun.
23:36So I've used wooden blocks, wooden words,
23:42and they've blocked out the sun completely and acted as a mask.
23:45That's really vibrant.
23:46Now, this has got to have prior to place in the kitchen, don't you think?
23:49Oh, I love that.
23:50That's gorgeous.
23:51Thank you, Marion.
23:52That has been an education.
23:53Thank you so much, Marion.
23:54I think it's time for a little break now.
23:56Yes, but don't go anywhere, because when we get back...
23:58We've got upcycling Max McMurder with his latest inventive project.
24:01See you soon.
24:01This is great, though.
24:02I've definitely tried it for the weekend.
24:03Brilliant.
24:04Brilliant.
24:24That's lovely, lovely, lovely.
24:27Welcome back.
24:28We've been having a great morning with our special guest,
24:30Leah Charles King, everyone.
24:32And she's created our very own place in the sun here.
24:37I made a cracking breakfast omelette full of Eastern Promise.
24:40We had some real animal magic.
24:42Oh, hang on a minute.
24:43There's spillage everywhere.
24:45We made nature photos without using cameras.
24:48It's already changing colour.
24:50Can you see?
24:53Now it's time for another DIY upcycling project with Max.
24:57This is going to be a corker.
24:58Yeah.
25:07Now, over the years, I've upcycled and repurposed lots of different materials,
25:11but never guttering an old pipe.
25:14I mean, look at this.
25:15It's not worth anything, really.
25:16You can get this from the tip.
25:18You can maybe ask your plumber.
25:19He's probably got some of that rattling around in the back of his van, actually.
25:21I'm going to try and create something that's just beautiful.
25:25A work of art that you want to hang on the wall that might display knick-knacks, keepsakes, ornaments,
25:31and just a really beautiful piece.
25:32It's almost art.
25:34What I am going to do is I'm going to start with something geometric, an old wheel in the middle,
25:40and then work around it, cut these bits of plastic pipe in various sizes, various depths,
25:46create some form of, I imagine it will look quite floral, like the petals on a flower,
25:51and we'll see how it turns out.
25:53We're just going to have some fun with this one.
25:57Do you know what?
25:58I'm not even going to use a tape measure.
26:06There we go.
26:08One piece done.
26:10I'm saying that goes there.
26:13This is great.
26:14We're just getting crafty.
26:22That isn't even perfectly straight.
26:24But do you know what?
26:25That's the joy of art.
26:29Slightly deeper one, I think.
26:38I do struggle with random.
26:41I'm more of an engineer.
26:42Already, you can see the symmetry forming.
26:44I've got to lose that.
26:45I've got to immerse myself and become an artist.
26:56I think that's enough of that pipe.
27:00Let's go for a little white one.
27:03When I was a kid, I'd have loved storage like this for my little toy cars.
27:12Oh, yeah.
27:15I'm enjoying this.
27:27Oh, yeah.
27:28Big bit there, look.
27:30That's what it's begging for.
27:32To celebrate it for its upcycled beauty.
27:43Oh, there's a lovely little spot there for a white one.
27:49Oh, I did just cut into Jimmy's bench.
27:52Shh, don't tell him.
27:55Perfect.
28:01All right.
28:02That's too big, isn't it?
28:04That needs to be something smaller.
28:06Does that make it?
28:08I've got to redesign it all now.
28:15That's better.
28:15That's nicer.
28:18I'm happier with that.
28:20Tight around the core.
28:26Because ideally, most of these tubes will be touching two more.
28:31And that way, the super glue will just run down and bond them beautifully.
28:35I think this is really good for my engineering brain to let go and accept that not everything
28:42has to be symmetrical.
28:46Do you know what?
28:48Less is sometimes more.
28:50Good design means you always look at it when it's finished and remove one thing.
28:54I've removed two.
28:57Right.
28:58Just got to glue it all together.
29:00This is the fun bit.
29:03So I should probably start in the middle, but I've got to make sure I can remove that central piece.
29:10That's just a spacer.
29:13That's it.
29:13Gravity's on my side.
29:14That's good.
29:24And there we have it.
29:25One very creative pile of pipes, granted, that costs absolutely nothing, turned into a display unit for all sorts of
29:35knick-knacks, toy cars.
29:37It's actually quite effective, isn't it?
29:39And beautiful and very, very organic.
29:42Once it's dried and once it's painted, it's actually going to look pretty cool.
29:50Well, here it is.
29:51I mean, it's a good use of old pipes.
29:53Put that on the wall.
29:54You can put magazines in, your socks.
29:56Do you know what?
29:57I would never have thought you could make that out of offcuts.
29:59I may use it for my cat.
30:00I hide the things in it.
30:01Let him play in it.
30:02But even, like, you know, a few plant pots.
30:04You can put your salt and pepper in, all that kind of stuff.
30:06I get the idea, Jimmy.
30:07I get the idea.
30:08Brilliant.
30:08There we go.
30:09Another winner from Max.
30:10Well, and also, I think it's time maybe for a little celebration.
30:14What about a drink?
30:15You know I love cocktail hour.
30:16Yes.
30:16Do you love cocktail hour, Leah?
30:17I love cocktail hour, Jimmy.
30:19So you have bought such a tropical breeze with you.
30:22I had to live up to that with this passion fruit mojito.
30:25I know you love rum.
30:26Yes.
30:26So, I mean, this is a straightforward classic recipe.
30:28We've got passion fruit puree, lime juice, white rum, passion fruit, mint and brown sugar.
30:34Awesome.
30:34This is right up your street as a carnival queen, being so involved in carnival designing.
30:39Tell us a bit more about your involvement with the carnival.
30:41So, I have been in a carnival mass band.
30:45Mass means masquerade.
30:46Yeah.
30:47Band since I was a child, since I was about seven or eight years old.
30:51Been making my own costumes.
30:52I think Chevy, again, it's a Caribbean thing.
30:55Was you in a mass band or doing costume grown-up?
30:57My mum used to design costumes and I was 95 junior carnival queen in Notting Hill.
31:01No way!
31:02I was.
31:03I was.
31:03Can I just say though, Jimmy and Chevy, it's the 60th year of Notting Hill this year.
31:08And Chevy, I'm wondering if you would maybe be the carnival queen again this year.
31:12I'll have back an alley in my blood.
31:12I will be there.
31:13Good.
31:14You should tag Jimmy along too.
31:14Jimmy, I was about to ask, Jimmy, would you be carnival queen?
31:18Not on my legs.
31:20I'll be honest.
31:21You see what they wear though, right?
31:23It's feathers and it's beautiful costumes that your father used to create as well, right?
31:27That's right.
31:28Yeah, my father is actually the band leader.
31:30So band leader doesn't mean he comes out banging the drums or anything.
31:33It means he organizes the float and all the costumes and the hundreds of people within the band,
31:38the music, the security, the food, the rum punch.
31:42But the carnival, it's a massive institution.
31:46It's now an integral part of this country's culture now, isn't it?
31:51Yeah, it is.
31:52And it's one of the biggest or the biggest carnival?
31:54Yeah, it is in Europe.
31:56In Europe.
31:56In Europe, the biggest carnival in Europe.
31:58Over two million people usually come.
32:00It brings in a lot to the economy as well.
32:02But what I love about it is the unity.
32:04It's the community.
32:06It's everyone coming together of all different creeds and cultures.
32:09And they're just enjoying the vibes and just, oh, it's great.
32:14Everyone likes a good party.
32:15Life is tough enough, isn't it?
32:17Exactly.
32:17Right, ice in.
32:18Ice is going in now.
32:20I'm going to pop this all in.
32:21Leah, can you tell us more about your social media channel you're relaunching?
32:25Oh, yeah.
32:25Ah, so I have got, like, retro replays of kids' TV.
32:30Like, when I was on the Disney channel, when I was on CITV, I used to be on this very
32:34channel
32:34many years ago when I started my career.
32:37It's basically showcasing 40 years I've been in showbiz since I was a child.
32:42Since I was a child.
32:42Yeah, and so it's just sort of sharing my story, my story times, reactions to, like,
32:48watching me back as a child doing things or as a teenager, watching me in the girl band
32:53doing my little dance routines.
32:55It's cringe, but it's fun.
32:56How have you found that transition?
32:57Because you're a child presenter, child entertainer, and now you're still doing it as an adult.
33:01Was that transition easy?
33:02Because sometimes it could be a difficult one.
33:04Yeah, I mean, it was very difficult.
33:06At some point within my career, it did get quite a lot for me.
33:11You know, there's upsides and downsides to an industry like ours, right?
33:15Yeah, completely.
33:15You're in the public eye.
33:16That's right, from a young age.
33:18There's a perception of who you should be.
33:19Yeah.
33:20And so dealing with mental health, becoming a mental health ambassador, how important is that to you?
33:25Really important because I was diagnosed with bipolar about 15, 16 years ago.
33:30Very taboo at that time.
33:32I was very ashamed.
33:33I hid it.
33:34And nobody told me that actually not only could I survive, but I could thrive.
33:38And you see me here today.
33:39And what you see is what you get.
33:42I've learned actually to appreciate life because I'm just so grateful to be here because I didn't think I would
33:46be at one point.
33:47To pass that positivity on and to, you know, help other people is hugely rewarding.
33:53It really is.
33:54Because to sort of look at something bigger than yourself helps you to focus not on you, but on helping
33:59others.
34:00And actually, I know it's the right thing to do because of all the messages, the emails, the DMs I
34:04get.
34:05I was going to ask about people reaching out to you to say thank you.
34:07They just say, look, I showed my parents or my husband, my wife you, and now they kind of understand
34:13what the condition is and how I go about it.
34:15Or I saw you and it made me go to my GP and get help and now I'm getting support.
34:20See, that makes a massive difference.
34:22Huge.
34:23Incredible work.
34:23And that gives me a purpose because without it, I don't think I would be.
34:27In fact, I know I wouldn't be on Jimmy and Shibby's show.
34:29Eating great food, having great cocktails, celebrating life.
34:33Having a cocktail, it's a great morning start to this.
34:36So how are we getting on, Shib?
34:37What are we doing?
34:38Well, you know, I need to make sure every little ounce of liquid comes out of that cocktail shaker.
34:43What I've done is mix together that passion fruit puree, the lime juice, the white rum, giving it a shake
34:49over ice.
34:50Then I have topped it up with a little bit of soda water, fresh passion fruit and some mint.
34:55And we're going to put in some festive, calypso-style.
34:59Straws.
35:00And there we have a passion fruit, mojito.
35:03Yes.
35:04Bravo.
35:05Woo-hoo.
35:12Here we go.
35:13Give that a try.
35:14Is that sunshine in the glass?
35:16You're so desperate to get in.
35:20Why are we so happy all of a sudden?
35:23Oh, yes.
35:24Oh, my God.
35:25That is delicious, isn't it?
35:26So good.
35:26I am on a white, sandy beach right now.
35:30I've got the palm trees swaying.
35:33The sun is blazing.
35:34And I can hear some tropical.
35:35You could see yourself sitting on a lovely balcony, sipping that sunshine on your face.
35:40Oh, I'm there.
35:42I'm there.
35:42I'm too busy sipping, guys.
35:44You guys.
35:45Well, listen.
35:46Join us after the break when we give the humble sandwich a sweet makeover.
35:50Don't go anywhere.
35:50We'll see you in a moment.
35:52I hope you made a big jug of this.
36:11Welcome back.
36:12We've been having so much fun with our wonderful guest, Leah Charles-King, everyone!
36:18We served up a spicy breakfast.
36:21Got playful at the wildlife park.
36:23Oh, look.
36:24Yay!
36:25Oh, he's a smiley.
36:26Expressed ourselves using the power of nature.
36:29Oh, look.
36:30Oh, that's so satisfying.
36:31And got some left-field DIY tips.
36:34But not everything has to be symmetrical.
36:36And sipped a sunshine cocktail.
36:41Now I think it's time for a little something sweet.
36:43Sandwiches, anyone?
36:45Sandwiches?
36:46Do you not remember the recent viral sensation, the sandwich that looked something like this?
36:51Oh, yes.
36:52And that was pushed by quite a big supermarket, wasn't it?
36:55Yeah.
36:55Without naming any names, yes.
36:57But we're going to elevate this sandwich.
36:59So, what I've got here.
37:00It's a sandwich that's sort of a lot of pudding.
37:03Yeah, it's a sandwich pud, but it looks great.
37:06You can have fun with the flavours, and it actually tastes really nice.
37:09OK.
37:09So, what I've got here is a big bowl of whipped cream and mascarpone, and it's very heavy.
37:14So, we're going to just divvy that up into three, and then we're going to do three different toppings.
37:18Now, the beauty of this is you can really mix and match what you want to put in it.
37:21So, we're going to go for a Black Forest style with dark chocolate, berries, cherries.
37:25We've got a white chocolate and passion fruit, which is a really lovely combo.
37:30And I know this one is going to be right up Leah's street.
37:32Rum, vanilla, and mango.
37:34Rum, vanilla, and mango.
37:35You make me sound bad, Jimmy.
37:38But I don't mind.
37:39You're one of us, Leah.
37:40That's right.
37:41OK.
37:41So, Jimmy, if you can mix that cream and slice that mango up.
37:45Right.
37:45So, you want me the cream with what do you want in the rum and...
37:48And the vanilla.
37:49And then we've got brioche.
37:50So, we're going with brioche because it finishes that sweetness.
37:52And if I just slice the mango up, is that right?
37:54Yeah, slice it really thickly because there is a specific way to do this sandwich for it to work and
37:59look quite stunning.
38:01What was this?
38:02That is vanilla and I'm going to put the rum in.
38:05I know how much is in there.
38:06Don't you be going drinking it.
38:07That's not enough.
38:08Did any of you try the viral sensation sandwich when it was...
38:12I must admit, I didn't.
38:13I didn't.
38:14But it looked interesting.
38:16I think this will be better somehow.
38:19So, is food important to you with looking after yourself?
38:22Yeah.
38:22I think that, you know, to manage your mental health effectively, definitely what you put into your gut is a
38:29big deal.
38:30And I didn't respect that enough, to be honest, before my diagnosis or even when I was first diagnosed.
38:35To be honest, nobody did.
38:37The idea of the link between gut health and mental health wasn't really there.
38:41No.
38:41A lot of things weren't there in terms of mental health, right?
38:44Because we're only just learning about this stuff, really, in the last sort of five to ten years, I would
38:49say.
38:49So, I had to learn all this for myself.
38:51Like, how do I get well and how do I stay well?
38:55Because that's the key.
38:56So, I learnt the hard way.
38:57I was just putting junk into my body.
38:58I was depressed.
38:59And when you're depressed, you just want to eat rubbish.
39:01It's just going to add to a problem.
39:02And, of course, okay, so that's eating for mental health.
39:05And we're getting so much more knowledge of the importance of that.
39:08But in terms of everyday working life, is it hard eating well?
39:13Because you're on the road all the time.
39:15It is, actually, when you're on the road.
39:17Because you haven't always got healthy options.
39:19Of course.
39:20You also, like, when you go to places like Spain, I love Spain.
39:24Yes.
39:24But their culture, they eat late.
39:26Oh, yeah.
39:26So, if you've been filming all day and, like, the local restaurant, you might be in the middle of nowhere
39:30and the local restaurant doesn't open until nine o'clock.
39:32Oh.
39:33And you're like, I want to be in bed at nine.
39:35Oh, yeah.
39:36That is so true, isn't it?
39:37I want to be unwinding at nine because, again, that's a way of me managing my mental health.
39:41Absolutely.
39:42But now I'm happy to go to dinner at nine o'clock.
39:43It's so true.
39:44So, you turn up a restaurant in Spain at five o'clock for dinner.
39:47I think it's a late lunch.
39:48Yeah, yeah.
39:48They're like, no, no, no.
39:49Siesta time.
39:50It's siesta.
39:51Come back at nine where we're open again.
39:52But also, if you've got to go, right, OK, we've been in one location, we're off to the next, we've
39:56got to stop at a service station, you haven't got time.
39:59Grab a sandwich, grab a pack of crisps.
40:00Yeah, I mean, the crew, the director, always tries to have time for a good lunch.
40:06Yeah.
40:06But sometimes it doesn't happen.
40:07I've been there.
40:08Sometimes we've got to go from one property to another and I'm like in a car park.
40:11We know about sandwiches.
40:13Can I show you?
40:14Maybe you want to take these next time, but can I show you?
40:16Because the one thing about this, whilst it's easy and it's all fun and frolics, there is a technique.
40:20Have I done this right, Shib?
40:21No, you have not.
40:22I'm trying to follow your lead, I've just done stripes.
40:25Just hold on a minute, let me tell you a second.
40:26Let's see what you've done.
40:27So what is really important here is you have to be really liberal with how you spread the cream and
40:31mascarpone mix,
40:32because this is how it's going to be beautiful when you slice through it.
40:36The other thing is you want to put the fruit in an X shape.
40:40X.
40:40Yeah, that's really important because when you cut into the sandwich, you're going to see that side profile of the
40:45fruit.
40:45Oh, let me redo mine then, because I didn't see that.
40:48And Jimmy is the one who wants everything to look beautiful.
40:50So if I do one like that, I need to cut mine a little bit.
40:53Because if you think when you slice a sandwich, I'm going to slice in triangles, you want to see that.
40:57Yeah, I get it. I've made a right old pig's ear of mine.
40:58No, you haven't made a pig's ear. It's just a complicated technique, Jimmy.
41:01So one like that.
41:02That was so nice, Shib?
41:03She's basically saying I'm useless.
41:04That's so sweet.
41:05Yeah, that was lovely, the way she said that.
41:07It's not your fault, Jimmy.
41:09Well, it is, usually.
41:09Have another go.
41:10It is.
41:11And then, very liberally, spread.
41:13We're going to posh...
41:14So what am I also going to put mine in?
41:16Just mango, isn't it?
41:16That is so satisfying.
41:18Now, what you can do here is you can wrap it in cling film and pop it into the fridge.
41:22You can do it in advance.
41:24But I think this is going to be absolutely fine for us.
41:26And then we're going to slice into it.
41:28There we go.
41:31I'm nervous to open this up, but should we have a little look?
41:33This is half of it.
41:34I'm going to flop mine on that.
41:35I'm not overly confident.
41:36So you squished yours all down the side.
41:38Well, one side's not bad.
41:40That's good.
41:41It's a bit like plastering a...
41:43We need Max McMurdo here to do this for us.
41:46That is quite nice, isn't it, though?
41:48Lovely colours.
41:49Even though Jimmy's is sloppy, I'm looking forward to his the most.
41:54That describes Jimmy very well.
41:56It feels like I'm icing a cake.
41:58Yeah, and the thing is, it's the flavours in that one, I'll be honest.
42:02Forest fruits is normally not my thing, but Jimmy's got mango and rum.
42:06I mean, I'm sold.
42:07I've got passion fruit and white chocolate here, too.
42:10So where have I got to slice this now?
42:11So you've got to slice.
42:12So you think about where you laid the mango out.
42:14Straight down here.
42:15I think this is right.
42:16It's probably not.
42:17It's going to work.
42:17I can feel it.
42:18I believe in you.
42:20Oh, you've really plastered the edges, haven't you?
42:22Yeah, I thought that was a gig.
42:24Yeah.
42:25Okay, let's see how it looks, Jimmy.
42:27I've really done...
42:28I've done...
42:31I'm basically...
42:32I so didn't read the brief.
42:35I told you.
42:36I did tell you.
42:37I carried away with the cream, and I've plastered the edges.
42:40So this is not something...
42:42I told you.
42:43Let me grab this.
42:45Oh, my gosh.
42:46Hang on.
42:46This is basically going to be...
42:47This is just basically sent into a kid's party.
42:51Let's have a look.
42:52Oh.
42:54Oh, look at that.
42:55There we go.
42:55That's a fluke, Jimmy.
42:56Not bad.
42:57If I put mine on the back, then you won't notice.
42:59I've so recovered from this.
43:01Have you?
43:02Just because I've put them on their edge.
43:04Well, I tell you, the thing about this passion fruit version
43:06with the white chocolate, a really classic combo,
43:08but actually, this is probably going to be the easiest one
43:09because you don't have to worry about the fruit.
43:11It's just literally the passion fruit.
43:13And they taste brilliant.
43:15You've got to be really careful
43:16because the soft brioche on there.
43:18Yeah.
43:18And then we've got...
43:19What else have we got coming in, Shiv?
43:21We've got passion fruit.
43:22You can do strawberries with chocolate.
43:24I mean, there is nothing that you can't do.
43:26No.
43:26So, here we have our fruit-filled sandwiches.
43:29Look at that.
43:30Nice.
43:31Bravo.
43:40Oh, what a picture.
43:42You ready for a place in the Sarni?
43:44Oh, ha, ha, ha.
43:46Shivie.
43:47Shivie, who tells you this stuff?
43:49Do you know what?
43:50I come up with it all by my own.
43:52Oh, bless you all.
43:53Here we go.
43:54Choose a sandwich.
43:55A sandwich?
43:57I would like, definitely, I think, this one here.
43:59Oh, yeah.
44:00Don't look at the bottom, because I over-creamed it.
44:02He's got a creamy bottom.
44:04Oh, wow, you did over-cream that.
44:06Are you going to take one more?
44:07Take one more.
44:08Go on.
44:08Oh, OK.
44:09I have to take one of Shivie's, of course.
44:11Oh, yeah, dark chocolate.
44:12Oh, do I have the passion fruit and white chocolate one?
44:14I think that's the one I'm going to go for.
44:15Oh, thank you, Jimmy.
44:17Oh, gosh.
44:17I'm going to try one of Jimmy's.
44:20I'm going to do...
44:21I'll have a...
44:22It's a pleasurable squish.
44:23Get stuck in here.
44:24Yeah, there's no...
44:25I don't know why I'm pretending to be polite now.
44:27There's no pretty way of being there.
44:28And no graces.
44:29Yeah, chin-chin.
44:30Mmm.
44:31Mmm.
44:32Oh, my God.
44:34Mmm.
44:35Oh, wow.
44:36That is decadence.
44:37You feel like you've got to go to confession after something like that.
44:41Father, I have sinned, and I'm happy that I did.
44:43Completely right.
44:44This is good.
44:45It is like, oh, my Lord.
44:47It's everything you want out of a naughty sandwich, isn't it?
44:51Very naughty.
44:52Oh, yeah.
44:52It's like brioche bread, you see.
44:54Mmm.
44:55It is exactly brioche.
44:56I've got something to show you.
44:58Here we go.
45:00Oh.
45:02Who's is that one?
45:02Well, that's ours.
45:03Mm-hmm.
45:05And that is yours.
45:07And that is yours to take home.
45:08I think you've done really well.
45:09That's beautiful.
45:10Well, you can see the process of it being a photograph.
45:13Absolutely, but it's also quite an abstract image.
45:15It's lovely.
45:16Look at that.
45:17I'm going to frame this.
45:18This is going to go on my studio wall at home.
45:21Well, I mean, that has been a treat.
45:23The whole day's been a treat.
45:24I mean, thank you so much.
45:25We've had such a fantastic time.
45:27It's been a brilliantly enlightening morning, hasn't it?
45:29It has, and including these incredible, delicious sandwiches.
45:34Wonderful.
45:34And thank you for our wonderful guest, Leah Charles King.
45:38Yes!
45:39What a treat.
45:40And we'll see you all very soon.
45:43Bye.
45:43Right, get back into this sarnie.
45:45Oh, yes.
45:45I really like this mango one, actually.
45:47Mmm.
45:59Bye.
46:06Bye.
46:08Bye.
46:11Bye.
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