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00:00Do you know what I love about the show, Shiv?
00:02What, Jimmy?
00:02It's all about good food.
00:04A good chat, too.
00:06Yeah, also good DIY upcycling tips.
00:09Good crafts.
00:09Yeah, and just for today, a good tradition of love and hate.
00:14Come on, let's get cooking.
00:16Welcome to the show that weekends were made for.
00:18Feeling like I'm on holiday.
00:20We've got food.
00:21Oh, I love that.
00:22We've got countryside.
00:23Hey, look at that.
00:24We've got crafts.
00:26I'm happy with that.
00:27And we've got lots of wildlife.
00:29Oh, here they come.
00:30So, if you're looking for some weekend cooking inspiration...
00:32That's fantastic.
00:34You have inspired me.
00:35You fancy a bit of DIY...
00:36Or a cheeky tipple.
00:39That's not bad.
00:40Or if you just want to hang out with some famous friends...
00:43Forget the singing.
00:44Go on tour with your sausage.
00:46And some furry ones, too.
00:47Why the long face?
00:48You're in the right place.
00:50I cannot wait.
00:51Settle back for Jimmy and Shivie's...
00:53Farmhouse Breakfast.
01:05Welcome to Jimmy and Shivie's Farmhouse Breakfast.
01:08Today's guest was just a teenager when she burst onto the music scene in 1988, captivating audiences and selling more
01:14than 4 million copies of her first two singles alone.
01:17Yes.
01:1835 years after her debut album, Ancient Hearts, which took the world by storm, she's released
01:24a sequel.
01:25Please welcome the brilliantly talented guest today, Tanita Tickerum.
01:29Woo!
01:29Woo!
01:30Woo!
01:32Woo!
01:36Woo!
01:36Woo!
01:36I love solving up breakfast.
01:37Before that, should we have a look at what else is coming up on the show today?
01:40My Florida food adventure continues.
01:45That'll be on your check.
01:46That's coming out of my pay, that is.
01:48That's it.
01:49We make treats for our furry friends.
01:51Shivie has a wildlife encounter in the big city.
01:54Oh, my God, they're so cute.
01:55Oh, look.
01:56So there's an adult bringing the brunch and there's a little one.
01:58Oh, my gosh.
02:00It's margarita time with Tanita.
02:02And Shivie whips up an exotic one-pot wonder.
02:08So, Tanita, I'm starting with something right up your street.
02:11A Japanese-inspired breakfast.
02:12I've got beautiful salmon fillet that I'm going to get on.
02:14We're going to make a lovely dressing.
02:16We've got a miso soup.
02:18Yes, this is a breakfast that they have in Japan.
02:20And Jimmy's going to do a cucumber salad.
02:22Now, Tanita, with your very distinctive voice in a world of very saccharine pop music,
02:27what do you do to keep that voice so earthy and haunting?
02:31I don't know.
02:32I think, you know why I sing like this, actually?
02:35I think it's because when I was younger, I listened to so many Beatles records.
02:39Yeah.
02:39And I probably sang in the wrong key for a woman.
02:42Right.
02:43As in, like, low alto, baritone.
02:46Yeah, yeah, yeah.
02:46But as I've got older, I've actually gone a bit higher in my voice.
02:50Have you?
02:51Yeah, because I think I did a lot of sort of speech singing, actually.
02:55Okay.
02:55So, actually, I do have a darker voice, but I was kind of singing in my boots.
03:00But your voice, it really stood out, didn't it?
03:01It really stood out.
03:02When you sort of hit the charts, I remember going, wow, it's incredible.
03:07But how did you get started?
03:09What's your road?
03:10What's your journey into this?
03:11Well, I was an army kid.
03:13Yes.
03:13And, you know, army kids have kind of given a lot of freedom.
03:17Yeah.
03:17And one of the things was we just made up music a little bit.
03:22Okay.
03:22And then when I moved back to England, I was brought up in Germany.
03:27Right.
03:27I was in Basingstoke.
03:28Right.
03:28So, that was a different kind of situation, because it was much more disciplined.
03:35Yes.
03:35Because in the army, you have so much freedom.
03:37Which is funny, because you don't imagine it to be that way around.
03:40You think of the army as an army kid.
03:41It'd be like, right, one, two, one, two.
03:43My wife had exactly the same experience.
03:45So, obviously, your dad's serving.
03:47Yeah.
03:48And there's huge, great army bases in Germany.
03:50And there's gangs of kids that roam around.
03:52There's gangs of kids who are out from morning till night.
03:55Yeah.
03:55And they're kind of protected, because you're kind of on a base or in a community.
04:00So, that makes very creative kids.
04:03A lot of kids end up in entertainment or music.
04:06Really?
04:06Yeah, yeah, yeah.
04:07So, yeah.
04:08And then you have an interesting background as well, because your parents weren't German.
04:12No.
04:13My parents were...
04:15My dad is from Fiji.
04:16Yeah.
04:17Fiji.
04:17And my mum is from Borneo.
04:19And then all that exotic, amazing, journey, base, and then amazing story.
04:25Wow.
04:25But did you get a lot of interesting things to eat as a child with that background of your parents?
04:30Absolutely.
04:30So, what kind of things did you grow up with?
04:32Oh, gods.
04:32I can remember eating things that I just could not eat now.
04:35Like, you know those little kind of dried fish with rice?
04:39Okay.
04:39And a sambalolik.
04:40Because where we lived, we were close to the Dutch border, and they had the Indonesian culture in food.
04:46So, you could get lots of ingredients that my mother really missed from Borneo.
04:50Mm-hmm.
04:51And so, I had a lot of Malaysian cooking, but also English cooking.
04:56Yeah.
04:56Okay.
04:57And, you know, school dinners.
04:59We still had school dinners.
05:00So, what I've done here, Tanita, I've got the salmon.
05:02Whoa.
05:03Just cooking up here.
05:05So, I've crisped up the skin, and I'm just going to let that on a lower heat now just steam
05:09within itself.
05:10With the miso, you can go to town making your own miso soup, but actually those miso packets are brilliant.
05:16So, I've got miso paste.
05:17I've also got the powder from the packet, which is with the seaweed, a bit of yeast in there as
05:21well.
05:22I've put in some bonito flakes, so the dried tuna.
05:25Yeah.
05:25And I've got some spring onions going in.
05:27I'm also going to add this, which is almost as silken as your voice.
05:31Oh, yes.
05:32Very good.
05:32I had to get that in.
05:33Silken tofu, and I'll put that just through at the end just to heat up a little bit.
05:38We're going to top that with some spring onions.
05:40I'm going to make a dressing for the salmon with some mirin, which is like a sweet wine vinegar.
05:44I've got some soy and sugar, and Jimmy's thrown together this beautiful cucumber salad.
05:48Yeah, I'll pop that in there.
05:49And it's important to drain that liquid first.
05:51Yes.
05:52So, it's not too watery.
05:53Okay, that sounds absolutely delicious, yeah.
05:56Going from Basingstoke, then, getting into the music business, what was that progression?
06:02Very, very quick.
06:03I mean, I just took a year out before going to uni, and I sent a tape to the acoustic
06:12room
06:12at the Mean Fiddler, which was a club in London, and I got a gig on the open mic night,
06:18and
06:18on the open mic night, there were like three people in the room, but two of them were really
06:23important.
06:23Right.
06:24One was the owner of the Mean Fiddler, and the other was an important agent.
06:28Well, actually, I walked, I ran off because I had a train to catch, and then they found
06:32me.
06:32I mean, that's incredible.
06:34I mean, the idea of those two being there at the same time, you performing, and then
06:38you running off, and then we go, well, catch that girl.
06:41It's like a Cinderella moment.
06:43Forget that they're going to change my life.
06:44I've got to get that train on.
06:45It's like, oh, no, if I get this wrong, it's another tenor.
06:48Yeah.
06:49So, yeah, no, it was very, and that was kind of an education, because then I started to
06:54support lots of artists.
06:56Yeah.
06:57Real great songwriters.
06:59And that's where you learn your trade, then, is it?
07:00Yeah, yeah.
07:00So your support act, you get in, you see the big venues, you get your confidence.
07:04Exactly, and the audience is looking the other way.
07:07Oh, no, no.
07:09They're waiting for the big act, but you kind of have to learn how to talk to people.
07:13Had you written a lot by that time?
07:14I guess I'd written, like, ten songs, really, and, and, but a lot of those songs ended up
07:21on Ancient Hearts, and then, um, and then I wrote a lot during that period, so, but it
07:27was kind of cool.
07:28It's a good education for a kid, for a musician.
07:31How fortuitous to be there at that right time.
07:34And then did life just take off from there when you went quite mad, right?
07:37As a teenager, you were so young, and, you know, we said the first two singles sold so
07:42many albums quite unheard of, really.
07:44Yeah, no, then I kind of was touring for, like, two years, and making albums a lot.
07:50I did, like, four albums in a row.
07:52It was really interesting, because what was happening while that was happening to me was
07:56rave culture.
07:57And then there was suddenly a completely different kind of music happening, and a completely
08:03different kind of culture happening to young people, and, and I wasn't really a part of
08:08that.
08:08I was just, I was just going, I was kind of the same age.
08:11But you're now on the periphery of the main part of the culture.
08:15So it was really interesting, and that was a really powerful explosion in British music.
08:20Yeah.
08:20But I wasn't, that wasn't my language.
08:23It was a whole new thing.
08:24So that was a difficult thing to navigate, really.
08:27Yeah.
08:27How are we getting on, Jim?
08:29So we are almost there.
08:30So I've pan-fried that salmon.
08:31It's got a lovely bit of crispy skin there, and I'm just doing a very quick dressing.
08:35We've got the miso soup that I'm keeping warm.
08:38And then this dressing here is literally soy sauce, sugar, and this lovely sweet rice wine.
08:43I'm just going to give that a little whisk.
08:46OK.
08:47Really, I mean, this is the best way to start the day, really.
08:50You can also have this for a dinner.
08:52Just give that a little quick bubble.
08:55So we've got this lovely glaze now.
08:57Jimmy, can you just slice up some lemon for me?
08:59Of course I can.
08:59We're almost there.
09:00Thin slices you like?
09:01Yeah, let's go for thin slices.
09:03Let's just get a lovely little drizzle of this sweet, sticky sauce.
09:06You could also put a bit of miso on that salmon, Tanita, and put it in the oven.
09:11That just looks stunning.
09:13And then let's get that miso soup in.
09:15I love miso soup.
09:16It just warms you right up.
09:18Yes.
09:19Look at that.
09:20OK, let's get some of the goodness.
09:22In this blustry morning, it's exactly what we need.
09:22It's exactly, you know, as I said, I chopped up some nori and it's flown off to Ipswich.
09:27There we go.
09:28A little bit of nori in there.
09:31And there we have a Japanese breakfast fit for a queen.
09:36Yes!
09:36Yay!
09:46OK, right.
09:48It's like a feast here, isn't it?
09:50So you could, in theory, pop that salmon into the oven and have all the other elements ready to go
09:55the night before.
09:56But it is special, you know, you do this as a weekend brunch and it's different.
10:01Oh, look how we've set you up for a lovely, lovely meal for one.
10:04I know, it is, isn't it?
10:07Oh, the soup is wonderful.
10:09Oh, mmm.
10:10That is wonderful, hey?
10:11Mmm.
10:12The soup is actually gorgeous.
10:13Isn't it?
10:14Yeah.
10:15Mmm.
10:16Really nice pickle there.
10:18Mmm.
10:19I like this.
10:20Mmm.
10:20All right.
10:21That is so good.
10:22It is, isn't it?
10:22That is so good.
10:23Thumbs up for this?
10:24Totally.
10:25It's gorgeous.
10:26So, I think it's time for a break while we finish this off.
10:29And when we come back, I'm off to visit a family donut shop in Florida.
10:34They're homemade pet treats.
10:36Shivy takes the plunge in the city wilderness.
10:38We share a tipple with Tanita.
10:40And Shivy makes a sensational stew.
10:44So, stick around and we'll see you after the break.
10:47Mmm.
11:06Welcome back.
11:07We've got the fabulous Tanita Tikaram here, everyone.
11:10She has tucked into a fabulous Japanese breakfast.
11:14She has indeed, but there's still so much more to come.
11:17We've got DIY pet treats.
11:20Watery wildlife encounters in the city.
11:22It's quite a construction, isn't it?
11:24A beaver did not do that.
11:25A family of beavers did this.
11:26It is unbelievable.
11:28Isn't it amazing?
11:30There's a classic cocktail.
11:32But before all that, an unforgettable family business in Florida.
11:39My gastronomic tour of northwest Florida is coming to an end.
11:43But I still have one more stop to make here in Panama City Beach.
11:48I'm meeting father and son team Mike and Michael Thomas for a masterclass in making doughnuts.
11:54Hi there.
11:55Hey.
11:55Are you Mike or Michael?
11:57Yeah, you must be Jimmy.
11:58I am indeed.
11:59Good to meet you.
12:00Is that your dad?
12:01That's him right there.
12:02Yeah, that's Mike.
12:03How you doing, Mike?
12:04Look at all these doughnuts.
12:06They're incredible.
12:07We have a lot of them.
12:09You want to come back and learn to make them?
12:10Yes, please.
12:11All right, come on.
12:14All right, Jimmy.
12:14This is where we make the doughnuts here.
12:17All right.
12:17So, is the mix happening here?
12:19That's right.
12:20We've got a dough mixing right now.
12:21Yep.
12:21This will be a few minutes, but we've got some ready over here on the table.
12:24Let's have a look.
12:25All right.
12:26This one's about ready to roll.
12:28Do you want to try it?
12:29I'll have a go, yeah.
12:30All right.
12:31Get a little flour on it.
12:32Lovely.
12:33And then do your best.
12:35So, nice and even.
12:36Stuff's not free, Jimmy.
12:38Stuff's not free.
12:38You've got a word for your food, have you?
12:40There you go.
12:42Lovely and pliable.
12:43How's that?
12:44That's a little thick still.
12:45Still really?
12:46Yeah.
12:47A bit more?
12:48Well, if you want to sell them.
12:51There we are.
12:52Look at that.
12:52All right.
12:53Put a little bit more flour on it.
12:55Press down hard and make some straight rows right next to each other as pleasant as you can.
13:00Look at this.
13:01So, this is a...
13:02That's how it gets its shape.
13:03That's a donut cutter.
13:04Yes, sir.
13:04I've never seen one of these.
13:05These are great.
13:06So, straight across here?
13:07Yes, sir.
13:09There you go.
13:10Wow.
13:12Again?
13:12Again.
13:15Do you know what?
13:16Everyone should ever go at this.
13:18Look at this.
13:19Look.
13:21There we go.
13:23My first donut cut.
13:25What happens with all the bits in the middle then?
13:27We sell those as donut holes.
13:29Do you?
13:30Yeah.
13:36Once the donuts are proved, they're then deep fried.
13:40And that's when the fun really starts.
13:49Here's dad, look.
13:51Hi, Mike.
13:51Look who's getting his hands dirty.
13:53Hey, hey.
13:53Wow.
13:54So, how long have you...
13:54Got a trainee here?
13:55Got a trainee.
13:56How long have you been filling donuts then?
13:5853 years.
13:5953 years.
14:01And my father did it before me.
14:03Most businesses on the beach all started out that way.
14:06Yeah.
14:07They were so seasonal.
14:08You had to have all your family working to make it.
14:10Yeah.
14:10To make it all work.
14:11Well, show me how you fill the donut then.
14:13Michael?
14:14Are these called donuts or these...
14:15Sure.
14:15Yeah, these are fills or Bismarcks, long johns,
14:20and then these are fudge-raised long johns and Bismarcks.
14:23Right.
14:24Can I fill one?
14:25Absolutely.
14:25So, I'll show you once.
14:27You take two of them because it's going to come out in two different places.
14:31Put it in there.
14:32Press that button and pull it out so it fills up all the way through.
14:36You try it.
14:37Is he any good?
14:38He's learning.
14:39A few more years, he'll have it.
14:41There you go.
14:42Pop them in.
14:43That's right.
14:44Press the button.
14:45Yeah, and then pull back.
14:46And pull it out.
14:48Perfect.
14:49And what you do, you're pretty good at this.
14:51It's not bad, is it?
14:52No, you're good.
14:53But what about the long johns?
14:54Can I have a go at the big one?
14:56Absolutely.
14:56Same thing, except after you get done filling one side,
14:59flip them around and fill the other side.
15:01Show me that then.
15:02All right.
15:06Oh, that's a bit more difficult.
15:09That's right.
15:10Your turn.
15:13So, in.
15:16Oh, oh.
15:19That'll be on your check.
15:20That's coming out my pay, that is.
15:22That's it.
15:23Oh, hang on a minute.
15:24It's all gone wrong.
15:26Oh.
15:28That's not so good.
15:29Look, all the cream's come out the ends.
15:30Perfect.
15:31You have to eat that one.
15:32They can't sell that.
15:35So, that's filling.
15:36What about the decorating?
15:38All right.
15:38So, next, what we would do is put a little chocolate on these.
15:42You just dip them.
15:43This chocolate's hot.
15:45Dip them.
15:46Wipe them clean.
15:48And there you go.
15:49Oh, that is lovely.
15:50I think you should do it.
15:51I'll have a little go at that.
15:53Yeah.
15:53Let's have a go.
15:54This is hot, yeah?
15:55Yeah.
15:57There you go.
15:58Look at there.
15:59And then just scrape it off?
16:01That's right.
16:05That's all right.
16:06It's a messy job, this.
16:08It is.
16:09Good deal.
16:09So, now you can put some more stuff on it.
16:14Oh, my God.
16:16Okay, so I've got sprinkles.
16:18Yeah.
16:19So, Mike, have doughnuts changed in your time?
16:21Because there seem so many different varieties.
16:24More of them.
16:24Back when I started, we just made a few.
16:27Michael's added an awful lot selection-wise.
16:30Yeah.
16:31Well, I reckon I've probably got more sprinkles on my hands than I have on the doughnuts.
16:35We weigh you when you come in, weigh you when you go out.
16:38And what's it like having your sons in the business then?
16:42That has its challenges, and it's wonderful.
16:45Yeah.
16:45You know, my father and I butted heads some, and Michael and I do, but for the most part,
16:50we do very well.
16:51There he is.
16:52Okay.
16:52He brings a lot to it.
16:53So, is your dad, is Mike just being kind?
16:58Rarely.
16:58But, yeah, this time, I believe that's it.
17:04That's not half bad, is it?
17:06Can I taste it?
17:07Sure.
17:07You didn't put anything in it, but you can taste it.
17:12I forgot to fill it.
17:14I'm so going to get sacked.
17:20Half-price doughnuts.
17:23Jimmy's Delectable Disasters.
17:24Come and get them.
17:25Anyone?
17:27Free doughnuts.
17:28Free doughnut.
17:28No.
17:29Do you want me to free one?
17:32Do you want a free doughnut?
17:33No.
17:43Nothing wrong with that.
17:45Oh, that looks so sweet, Jimmy.
17:48Yes, incredible.
17:49Such a display.
17:50A wonderful family business, though.
17:52Oh, fantastic.
17:52But why should only humans have all the fun?
17:55No.
17:55This should be a sweet treat for pets, too.
17:57I agree.
17:57Our furry friends.
17:58And this is exactly what we're going to do.
18:00We've got these lovely little gummies or jellies here.
18:03We've got one for cats and one for dogs.
18:05Yep.
18:06Have you got a cat or a dog?
18:07Have you got a pet?
18:08No.
18:08Only fantasy ones.
18:10But that's great, but you want one?
18:11We can make fantasy ones for you, then.
18:13And we can keep it.
18:14So what are we doing, Jimmy?
18:15This looks gorgeous.
18:16This looks like humans could have it.
18:17I love a gummy, so it looks like...
18:18You can.
18:19You can.
18:19We've got two bone broths here, OK?
18:22And they're not set yet, so they're still warm,
18:25so they're still pliable.
18:26And into that, we're going to put a broccoli and coriander,
18:31which I think will be great for the dog.
18:32Yeah.
18:33And we've got a little bit of turmeric
18:34that we're going to put in for the cat.
18:36My gizmo is going to love these.
18:37Right, OK, so do you want to break up
18:39a little bit of that broccoli?
18:40OK, brilliant.
18:41And cut some of the coriander.
18:43What's your fantasy dog, then, Tanita?
18:45It's a kind of lurch across.
18:47I know in the future I'd like to have a dog,
18:50but at the moment I'm too busy, but...
18:51Yeah, they're a big commitment, eh?
18:52They are a huge commitment,
18:54but when I do, I want to have a dog like that.
18:57Yeah.
18:57Or a rescue dog.
18:59Rescue dogs are very good as well.
19:00And I think things like this, you know,
19:02it's so easy to go and buy those package of treats for dogs,
19:06but actually a lot of the time
19:07they're filled with chemicals as well, aren't they?
19:08Fillers.
19:09Yeah, yeah, sure.
19:10And this is really simple.
19:11Kids can get involved, can't they, as well, Jimmy?
19:12Yeah, I think so.
19:13Kids love doing this.
19:14And also, I think the idea, this is not an everyday thing.
19:18No.
19:19But it's a little treat for your dog, or your cat,
19:21and it's really good if you're training your dog.
19:23Yeah.
19:24How long will these treats last for, Jimmy?
19:26Well, if, with the bone broth, I think, in the fridge,
19:29you've got a good sort of four or five days.
19:31OK, oh, that's good.
19:31There we go.
19:32Where should I pop that?
19:33OK, pop half of that in here.
19:34Fantastic.
19:34And you can make the bone broth just by boiling up bones
19:37from your Sunday lunch, keeping it low and slow.
19:40If you go to your local butchers and say,
19:41can I have some bones to boil up, they'll be absolutely fine.
19:45A little bit of coriander.
19:46I like the colour of the coriander and the broccoli,
19:49but also, you can put all sorts in here.
19:51Veggies are great with the dogs.
19:53But also, turmeric, anti-inflammatory.
19:55Oh, I love a bit of turmeric.
19:56I mean, I may eat those before Gizmo gets his hand on the turmeric ones.
20:01They sound really human.
20:02They do sound human.
20:04Into this here, we've got some gelatine, OK?
20:07I'm going to pop that in.
20:08And you can use any form of gelatine, powdered or...
20:13Get your gelatine in there, because that will help it all set.
20:16Yeah.
20:17Give that another mix.
20:22There we go.
20:23So, your bone broth, really, if you've got it nice and warm,
20:27that'll help your gelatine to mix really well.
20:31Let's give yours a stir as well.
20:32So, what do you do, Tanita, to unwind?
20:34Obviously, you're travelling around a lot, you're singing,
20:36you're touring, all that kind of jazz.
20:37What do you do just to...?
20:39To...
20:39Well, I like to go for a walk.
20:42Yeah, I love London.
20:44So, you know, if you have some time,
20:46it's just go to the galleries, go to theatre.
20:49So, I'm lucky to live there.
20:51To have that.
20:51Yeah.
20:51How are you enjoying the farmhouse view, though?
20:53I mean, there is something special about here as well, isn't there?
20:55It is magical.
20:57No, it's magical and it's a treat to be in the open air.
21:03But open air, I mean, you're Glastonbury?
21:05Glastonbury, yeah.
21:06Your back home's Glastonbury.
21:07But she's not sitting and being fed and watered at Glastonbury.
21:09Yeah, she's working.
21:10Well, I think you probably were fed and watered at Glastonbury quite well.
21:13Sure, I was.
21:13The food's got much better at Glastonbury, hasn't it?
21:16Yeah, yeah.
21:17And then out of all your touring,
21:18because you must have seen so much of the world over the decades,
21:21where has been your most favourite place to tour and experience?
21:24Oh, wow.
21:26Can I...
21:26I mean, I love everywhere, but I...
21:29Turkey was pretty cool.
21:31Why?
21:31Yeah.
21:33Incredible country.
21:34Because of the food.
21:35Yeah.
21:35And the real diversity of people.
21:38And I think it's reflected in the food culture.
21:41So, yeah, I have a real affection for...
21:43Mm-hmm.
21:44But I'm really excited.
21:45I'm playing the Royal Festival Hall in this, and then...
21:48Oh, wow.
21:48And we're playing the Berlin Philharmonie.
21:50Oh, that's gorgeous.
21:52And so I'm really excited about that.
21:54Because that's quite a different setting, then,
21:55going from those festivals, that outdoorsy feel,
21:57to an historic, beautiful building.
22:01And just to be playing places which have such a diversity of music as well.
22:05Absolutely.
22:06Classical pop, you know, jazz.
22:07Let me just talk you through.
22:09So I've just put the mixtures into these little moulds.
22:11Now, when you've got your broth, it's important to say,
22:13don't put things like garlic, salt, pepper...
22:16Onion as well, yeah.
22:17Onion, keep all that out.
22:18Just keep the pure bone broth.
22:20Now, they'll go into the fridge.
22:22Mm-hmm.
22:22And they'll go in, and they're ready when they're set.
22:25OK.
22:26So that's roughly, what, like, three, four hours or so?
22:29Yeah.
22:29Oh, until they're set.
22:30But here we go.
22:31This is the finished product.
22:32And when they pop out of these moulds...
22:34They're so cute.
22:34They've got these little prints.
22:36So here's one for the cat, one for the dog.
22:39These are Jimmy's little pet gummies.
22:41Woo-hoo!
22:42Delicious, I imagine.
22:43Well, you can have one.
22:52Well, look, they work beautifully.
22:56Great little shape.
22:56They're beautiful.
22:57I'm going to take this back to Gizmo, my cat.
22:58OK, and you've got no pets.
23:01So I'll take this to my dogs.
23:03But anyway, it's time to grab a cuppa,
23:05because the break's coming up.
23:06But when we come back...
23:07I'll be putting on my waiters
23:09for a unique rewilding project in the city.
23:11Yes, see you in a sec.
23:12Right.
23:12You think you'll eat?
23:13No, will you eat?
23:14Yeah, Gizmo.
23:15I'm going to try one.
23:35Welcome back.
23:36It's been a lovely show so far.
23:39With our wonderful guest, Tanita Tikarov.
23:40Yay!
23:44We've had a super salmon breakfast.
23:46Jimmy had a taste of Americana.
23:48And there were homemade pet treats.
23:52Up next, I'm still on my mission to prove
23:54that nature is never too far away,
23:56even if you live in the city.
23:57Oh.
24:04When you think of London,
24:06you probably don't think of beavers.
24:08But here at this park,
24:09they've been reintroduced
24:10to restore wetlands
24:11and encourage wildlife
24:12back to our London city.
24:13And I've come to find out more
24:15about these incredible animals,
24:16to find out how they're settling
24:18into their new home
24:18and see their impact
24:20on the local environment.
24:23Hello.
24:24Hello, Sean.
24:25How are you?
24:25So lovely to meet you.
24:26Beavering away, you?
24:27You too. I am, I am.
24:28Welcome to the Ealing Beaver Project.
24:29Thank you, it looks amazing.
24:30We'll show you what they've been up to.
24:32Absolutely.
24:33Let's do it.
24:35Wow.
24:36So this is Paradise Fields.
24:38Look at this.
24:39It's nice, isn't it?
24:40Do you know what, Sean?
24:41You could be mistaken for thinking
24:43we've come to the countryside.
24:44We're not for the underground sound.
24:45Look at this.
24:47And this project has been a massive success.
24:49Can you tell us a bit about the history of it?
24:50Sure, yeah.
24:51So it's a community-led project,
24:52four project partners,
24:54all community volunteer-led.
24:55So it's quite unique in Britain.
24:58And it's unique in a couple of ways.
25:00Really, it's truly urban.
25:01You know, you've come from a retail park
25:02just on the other side of these trees.
25:03Yeah, yeah.
25:05And also, uniquely, it's publicly accessible.
25:08So we wanted, instead of putting beavers
25:09on one side of a fence and people on the other,
25:11we said, come in to a beaver landscape
25:13and see it emerge over time, see it change,
25:15see all the habitat improvements they're making,
25:18see all the wildlife that's thriving here now
25:20with the kind of changes they're making.
25:21So really, we've put the community
25:23at the heart of a beaver project
25:24and it's worked really, really well.
25:26That's incredible.
25:26Now, Sean, I love to get involved.
25:28So how can I, what can we do?
25:30We have a task today.
25:31Oh, great.
25:31You will see, I've got my glamorous waders on.
25:34Yeah, they look great on you.
25:35Well, I'm going to get you into some waders too.
25:37And we're going to go
25:38and we're going to check some camera traps.
25:40So we put out cameras to monitor the beaver's welfare.
25:42We're also, this time of year,
25:43looking to see if they've had kits
25:45and we have confirmed too.
25:47But there could be more.
25:48So we're going to check some camera footage
25:50and I'm going to put you to work.
25:50Fabulous.
25:51Let's beaver away.
25:52Let's do it.
25:52Lead the way.
26:00Hot off the runway.
26:01You heard it here first.
26:02Right.
26:02Let me get into them then.
26:23Right, ready to go.
26:27Right, Sean.
26:28I think I'm ready for action.
26:30You certainly look the part.
26:32Right, we're going to go check some camera footage.
26:34Okay.
26:35And hopefully we got some good sightings.
26:36Yeah, I hope so.
26:37Let's go.
26:46Right, here is the first camera, Chevy.
26:52So hopefully it's got some good footage on it.
26:55So this is a motion-triggered camera.
27:00So hopefully it's captured some of the beavers
27:02frolicking around, building this dam.
27:05This is incredible.
27:06Yeah, maybe bringing some material downstream,
27:08you know, and floating logs down and things.
27:10Wow.
27:10So let's see how many clips we've got, yeah?
27:13So this has been on for about 10 days.
27:15Okay.
27:15And we have got 560 clips.
27:19Here we go.
27:20Don't drop it.
27:20You're not giving that to me, because I will drop it.
27:22No, no.
27:24All right, we've got one more trap to check.
27:25Okay.
27:26So let's go.
27:27Fabulous.
27:36So look at what's around the corner here.
27:38This is a pretty impressive beaver dam.
27:41Look at that.
27:41What do you think?
27:42Look at the extent of it.
27:43Look at these big branches.
27:44Yeah, and look at this side over here, look.
27:47It's quite a construction, isn't it?
27:48A beaver did not do that.
27:50A family of beavers did this.
27:51That is unbelievable.
27:53Isn't it amazing?
27:54And, like, they're engineers.
27:56So you can see that they've put the big branches this way
28:00as buttresses to hold back all of that weight of water.
28:03So they're basically designing a dam
28:06that's holding back tons and tons and tons of water.
28:09That's mad.
28:10Isn't it?
28:10They are so clever.
28:11I know.
28:12And then that's saving all of that water getting downstream into urban Greenford.
28:16And when we have a flood, it holds back all that water
28:19and it slows the flow and it takes the power out of it
28:21and it releases it slowly downstream.
28:23They are thanking you, Sean, for bringing them back.
28:26And they're like, well, do you know what?
28:27I'm going to protect our local area.
28:29And the Greenford community, you know, have really got behind it
28:31and they can see what they're doing in real time.
28:33You know, there's kids walking to school through here every morning
28:35and seeing a beaver wetland emerge over time.
28:38That is brilliant.
28:38I want to see the beavers.
28:39I've got 560 clips here and one more camera to check
28:42and then we'll get the laptop out and have a look, will we?
28:44Fabulous.
28:44Let's do it.
28:48All right.
28:54Let's see what we've got, yeah?
28:56I can't wait to check out this footage.
28:58Let's see.
29:00Okay.
29:01Okay.
29:02I'll get in there.
29:04The anticipation is killing me.
29:08There's, I see some nocturnal ones.
29:11Okay.
29:12Oh, my God, they're so cute.
29:13Oh, look.
29:13So there's an adult bringing the branch
29:15and there's a little one, shorter, look.
29:17Oh, my gosh.
29:18And he is carrying this massive twig.
29:20And the little one is carrying a little twig.
29:23Look, that one's carrying leaves.
29:25Another baby.
29:26Oh, my goodness.
29:27Oh, this is amazing.
29:28So they're the two babies.
29:29Ah!
29:29And they built those dams we saw.
29:31Yeah, so they're basically practising, learning how to beaver.
29:34Oh, my, from, like, day zero,
29:35they are industrious.
29:37Yeah, as soon as they come out of the lodge,
29:38they start going.
29:39So that little one carried a little tiny stick
29:41and the second one just carried a mouthful of leaves.
29:43So they're contributing to the engineering
29:45in a very tiny way, but they'll learn.
29:47Oh, my word.
29:48That is absolutely gorgeous.
29:49Let's see what's next.
29:52They're busy.
29:53Oh, so busy.
29:54Working hard.
29:55I know.
29:57Do you know what, Sean?
29:58I'm going to let the beaver away
29:59with the 498 remaining videos, okay?
30:01Yeah.
30:01What a pleasure.
30:02Quite a bit of work to do.
30:03I can't wait to come back and check out the beavers.
30:05What is IRL in your life?
30:07Do. Come back.
30:07We'll put on a beaver safari just for you and the kids.
30:10Yay. Thank you so much.
30:10Thanks for coming.
30:21It's incredible to see the beavers
30:23not only adapting to London life,
30:25but actually affecting change
30:27and transforming the environment.
30:29From cleaner waters to more wildlife,
30:31it's proof that nature can thrive
30:33if you just give it a chance.
30:39I love that outfit.
30:40I reckon you should wear that all the time.
30:42Do you know what?
30:43It was a privilege to get involved.
30:44I'm not even talking about that outfit.
30:47You know that you really suited you.
30:49Sure.
30:50Now it's time for some more chat with Tanita
30:52and a classic cocktail with a twist.
30:55Cocktail hour.
30:55Yes.
30:55Everybody loves a margarita.
30:56It's the thing now, isn't it?
30:57A margarita.
30:58Yes.
30:58So we're going to do a Tanita twist.
31:00We're going to make an Aperol margarita.
31:02So we're using the Italian bittersweet orange aperitif.
31:05We've got tequila blanco.
31:06We've got lime juice.
31:07But the thing I'm most excited about here
31:09is how you garnish your tequila
31:11so you can get that salt rim, chilli salt rim.
31:13We are doing orange salt rim.
31:16So it's just grated orange peel,
31:18lovely coarse sea salt.
31:20Tanita, are you a big cocktail person?
31:22Tequila.
31:23Ticarum.
31:25That is the name of this drink.
31:27It's now called the tequila Ticarum.
31:30But after a gig,
31:31do you get off and then have a little tip on it?
31:34No, no, no.
31:35You've got to look after that, look after those vocal cords.
31:38But after, I'm so excited about the last gig,
31:41that will be a little bit of cocktail evening, yeah.
31:45So they're not what I'm working on.
31:46And what about anything you drink for your throat
31:49in terms of singing?
31:50Oh, yeah, I guess chamomile, just avoiding coffee.
31:56So brandy or whiskey doesn't have that?
31:58We're always told it has a medicinal property.
32:00I know some people do.
32:01Some people swear by different things.
32:02That's a nice sound, isn't it?
32:04So in with the tequila,
32:06what are we going part-wise, what percentage?
32:08We are going, oh, crikey, the maths.
32:10Normally I'm a free pourer, Jimmy.
32:12No, so we've got about, for four people,
32:14we've got about 200 mils of tequila blanco.
32:16Yeah.
32:17And then half that amount
32:18for the orange bittersweet aperitif.
32:21Then we've got lime juice,
32:23about in between for the lime juice here.
32:25The concentration,
32:26I don't want to spill a drop of this tequila.
32:28There we go.
32:29And this is lovely
32:30because you can also shake
32:31a little bit of chilli in here.
32:32I do love chilli with tequila.
32:33I think it goes really nicely.
32:36And then, and it's not too sweet.
32:37It's a very balanced drink.
32:39We keep with those Mexican warm flavours here.
32:43Although saying that,
32:45you know, many a time I've made a margarita
32:46when I haven't had a lime and I've used lemon.
32:48It does change a bit,
32:49but you still get a little bit of a sour.
32:52Now, here we go.
32:56This is a good old two-hand shake.
32:58It is, isn't it?
32:58There we go.
32:59Ah!
33:00Oh!
33:00I'm so sorry.
33:02Before we do that, Jimmy,
33:03I made a bit of a boo-boo.
33:05What is it?
33:07To rim the glasses,
33:08we just need to give it a little...
33:10Really important.
33:11Just give it a little bit of an orange around the rim,
33:13and then, look,
33:14I just think this looks so cute.
33:16Really simple to do.
33:17I'll do that for you.
33:18You'll get shaking.
33:19Yeah.
33:19But look at that.
33:20Isn't that lovely?
33:22Just gives it a little something.
33:24Last one here, Jimmy.
33:27I'm waiting with excitement.
33:28I know!
33:31This is going to warm you right up.
33:33I'm going to change the name of this drink
33:34to Tanita Tequila.
33:37It just rolls off the tongue, really, doesn't it?
33:39Okay, and then I'm going to pour this in.
33:40We're going to put a little wedge of orange as well.
33:43Get in there.
33:44Lovely.
33:46So how do you drink your tequila, Tanita?
33:48Oh.
33:49Oh, any...
33:50You're going to say neat, neat.
33:51I was going to say,
33:52not by the bucket full.
33:54Okay, and then we're just going to pop this in.
33:58And the colour, look at the colour of this.
34:00It's absolutely stunning.
34:01Oh, wow.
34:02Isn't that beautiful?
34:03Yeah.
34:04But you can have this already pre-made, can't you?
34:06You can make a jug of it.
34:07In the fridge, ready to go.
34:11Yeah, you can make an absolute jug of this as well.
34:13Add a bit of grapefruit in there.
34:15Can I have that ice back?
34:16Yep.
34:17The one thing when you serve a drink like this,
34:19you want it to look bountiful.
34:20So if all else fails, add a ton of ice.
34:23It looks stunning.
34:24It looks like a really joyful orange.
34:26It is a very joyful, original drink.
34:28And that is our Tanita Tequila.
34:41All right, doesn't this look like sunshine in a cup?
34:43It's beautiful.
34:44Shall we have a little try of that, Tanita?
34:45Thank you so much.
34:46It's exactly what we need.
34:47A little breakfast margarita.
34:50Cheers.
34:50Cheers.
34:52There we go.
34:53Eyes.
34:54Mmm.
34:55Mmm.
34:57Sunshine in a sip, I say.
34:59Oh, my Lord, that is good, isn't it?
35:00The saltiness, the orange rim.
35:03Not too sweet.
35:05No, perfect.
35:06Very good, thank you.
35:07Tanita Tequila.
35:08I love it.
35:09I love it.
35:10Well, it's time for a break, so grab yourself a cuppa,
35:12because when we come back, we have got one more dish.
35:14So don't go anywhere.
35:15We'll see you soon.
35:16All right, time to get back into this.
35:18Mm-hmm.
35:18Mm-hmm.
35:38Welcome back.
35:39It's been a fabulous show so far with our brilliant guest,
35:41Tanita Tequila.
35:42Yes!
35:43It certainly has been a jam-packed morning.
35:46We kicked off with Japanese salmon.
35:48Had a taste of classic Florida.
35:50Made nibbles for Tibbles.
35:52We released chivvy into the wild.
35:54And, of course, a cocktail that can't fail
35:56to make you feel like you're on holiday.
35:58Yes, and it's time for our final dish.
36:01Something warming and something exotic.
36:03Chivvy, what have we got?
36:04You know, I love exotic things.
36:06We've got a beautiful exotic guest with us today.
36:08Yes.
36:08So I'm going West African groundnut-inspired peanut stew.
36:11Ooh, right.
36:12So we've got...
36:12It's really wholesome.
36:13We've got peppers.
36:14We've got ginger.
36:15Jimmy, can you chop up this potato?
36:17Yeah, sweet potato.
36:18We've got chickpeas.
36:19Now, the flavour from this will come from these warming spices.
36:22Now, this is traditionally made with groundnut,
36:23but we're going to use a cheat.
36:24We've got peanut butter.
36:25We've got ground coriander.
36:27OK.
36:27We've got ground cumin.
36:28Really lovely, warming flavours.
36:30So great store cupboard stuff, like the peanut butter.
36:33Easy store cupboard stuff.
36:34Peanuts, peppers.
36:35We've got chickpeas as well.
36:36Chickpeas.
36:37Now, are you a big fan of chickpeas?
36:38Yeah, love chickpea.
36:39I love a chickpea.
36:41You do love a chickpea,
36:42and this is just going to simmer down so nicely.
36:44Yes.
36:44But let me show you something else we're going to do,
36:45and another exotic thing, bananas.
36:47So I've got green bananas.
36:49This isn't because I couldn't get anything ripe.
36:51You can actually boil green bananas
36:52and use it as a carbohydrate staple,
36:54so it goes so beautifully with this dish.
36:56So, Tanita.
36:57Yes.
36:58Liar.
36:59Liar, love isn't right is the full title.
37:01Yeah.
37:02And I guess we're all uncomfortably aware
37:04of we're living in a time of real lying and political life.
37:08Yes.
37:09And I kind of thought it would be interesting
37:11to see as an artist how to respond
37:14to the quite worrying times politically
37:17and trying to find a poetic language.
37:20And this is what the album tries to do,
37:22is trying to understand the way in which things
37:25are slightly falling apart politically
37:27and trying to come up with a poetic response
37:31and hopefully a little bit of hope as well.
37:33Do you know what?
37:34That's where music can be its most powerful, isn't it?
37:37Yeah.
37:37Because so much of our music is about love
37:39or heartbreak or whatever else.
37:42But to go back to music that has a political stance.
37:46Yeah, yeah.
37:46Trying to make sense of confusing times
37:48and to have a voice to just say, you know, what's going on?
37:51Exactly, exactly.
37:53But it's also a response to your first album, Ancient Heart.
37:56Well, I think most of us when we're teenagers
37:58are kind of trying to find our way
38:01and our sense of belonging.
38:02And maybe now I'm much older,
38:05I am very much settled in my identity and who and how I belong.
38:10And I think that's a theme in the album
38:12that is really close to my heart.
38:14I've got to ask, so how has, you know,
38:17obviously you've changed through the years
38:19from one album to another.
38:21How has the music industry changed?
38:23Oh, Lord.
38:24Well, it's tough.
38:26I work with a lot of young artists
38:27and a lot of the ways that we could share music
38:30have just, like even Top of the Pops,
38:34just having something that you could all watch together
38:37and share an opinion about and kind of,
38:39you could hate it or like the bands that were on,
38:41but it was a focus to have.
38:43What advice would you give to any young musician?
38:47Find your tribe.
38:48You know, get on forums where you can share your music.
38:52It's really tough.
38:54But I think that's something to invest your time in.
38:57And keep performing.
38:58Again, that's really tough
39:00because a lot of venues don't invest in young people.
39:04They have established artists.
39:05Yes.
39:05And we need to bring up this new generation.
39:09And when I was younger, I talked to you earlier
39:11about how I was supporting these incredible artists.
39:14I'm not sure that avenue is so open to young people.
39:18Yeah, all those little venues where you'd go and see
39:20up-and-coming bands.
39:22And now it's all big arenas.
39:23Yeah.
39:24For the well-established.
39:25Yeah.
39:25So who influenced you?
39:28When I was younger?
39:29Yeah, growing up music-wise.
39:30Oh, I was that kind of generation
39:33that listened to a lot of their parents' albums.
39:35So I had the Beatles, the Rolling Stones,
39:38Otis Redding, Aretha Franklin, Gladys Knight.
39:40Yeah.
39:40And then my own choice was kind of Van Morrison
39:43and Joni Mitchell and Suzanne Vega.
39:46Yeah.
39:47And now I'm a big jazzer and I kind of like...
39:51But I love anything that's interesting.
39:53I'm really open.
39:54I love eclectic music.
39:56I love anything that challenges me
39:58and then I'll listen to some old banger.
40:00And all of it inspires you as a writer.
40:02Yeah, and music has a really fundamental role in our lives
40:06where it can be a real, a very healing thing.
40:09Yes.
40:09It can really bring us together.
40:11Yeah.
40:11We cannot forget the power of music.
40:14No.
40:14And just use it as kind of wallpaper or something in the background.
40:18It's a vital art form.
40:20One thing I want to ask you about is that there's,
40:22you know, it's bringing a new album out and all the rest of it,
40:25but the nuts and bolts of doing that.
40:29Yeah.
40:29So if you're writing a book, you know, you go out and you do the research
40:33and then you start your first manuscript and then you edit it
40:36and then you come back.
40:36So the nuts and bolts of writing an album, putting those songs together.
40:40Yeah.
40:40How long does that take?
40:41And where do you go?
40:43How do you start?
40:44Well, with Lyra, it was very, I had a very specific idea
40:47that I needed to respond to the time I'm living in.
40:50I can't just kind of coast and pretend everything's normal.
40:53So I did want to write songs that touched on politics.
40:57So that process of writing, maybe that took about,
41:02when I write like that, I'm very focused on maybe a year,
41:06but you're editing and getting rid of things.
41:09And then the process is finding the right collaborators, the producer.
41:13That was harder to find the right people to make the album with.
41:18So the whole process and then getting a label involved,
41:22it can take like two or three years.
41:24Wow.
41:24I mean, that is incredible.
41:26But I think that's fascinating, the actual nuts and bolts of it.
41:29Shiv, where are we?
41:30Yeah, so we are here.
41:30So that stew has had time to thicken up and cook.
41:33It takes about 20 to 25 minutes.
41:35It's smelling incredible.
41:36It's just all that warm spices.
41:37And then I've just put in the spinach at the last minute,
41:39so that's just going to wilt through.
41:40But we've got really tender sweet potato.
41:42We've got that lovely chickpea.
41:44And the key thing here is the green tomato.
41:47It's not a tomato.
41:49The green banana.
41:50The green bananas.
41:51So the only thing with this is you keep it in the skin when you boil it
41:54and you just stick a knife through it to make sure it's tender.
41:57And I'm going to take that out and show you what that's like.
41:59Do you need any more peanuts?
42:00Oh, do you want those?
42:01We'll chop those and put that on the edge.
42:03But the beauty of this is, and maybe this is something that you remember as a kid,
42:07maybe your father's, because I think we have similar cuisines,
42:09but in the tropics, green bananas, planting, we have figs.
42:13They're all from the same family.
42:14And we boil them in the skin.
42:16And it's just a lovely form.
42:18And it's going to be so tender and soft.
42:20Look at that.
42:20The skin falls off.
42:22And that is going to be perfect for soaking up those really tropical, tropical juices.
42:27And look at this stew.
42:29I mean, I think we're ready.
42:30We're going to give you a beautiful nutty rice.
42:32But you could with this, you could throw in some chicken, some beef.
42:36You can have this with noodles.
42:37And it's brilliant for fussy eaters.
42:39My kids love it.
42:41And we're just going to pop this together here.
42:43So what's next, Tanita?
42:45Music-wise now, are you already thinking of the next album?
42:49Er, yeah.
42:51Oh!
42:51No!
42:53That's no.
42:56Let's see.
42:58I mean, you've just got through this one, haven't you?
42:59Yeah, I'm going to coast on this one for a while.
43:02Fine.
43:02Once you've finished an album, once you've done the tour,
43:04do you take yourself away on a little holiday?
43:06Where do you go?
43:07Where's your favourite place?
43:09Er, I really, I'd like to visit Sri Lanka.
43:14Oh, beautiful.
43:14I really love the cuisine.
43:16Have you been four?
43:17I've been once, but I really want to go and spend more time there.
43:20I love it.
43:21I go every year.
43:22Do you?
43:22Yeah, I haven't been for the last 15 years.
43:24We do lots of little projects out there as well.
43:26Delicious food in Sri Lanka.
43:27But the food is incredible.
43:28It really is, isn't it?
43:29Yeah, it's a wonderful place.
43:31Yeah.
43:32I love all food.
43:33Yes.
43:33I mean, I'm kind of a foodie, so I'm going to find you can see that.
43:36You go to these places, you have the food there,
43:39and it's about the landscape and the people as well as the food.
43:42You come home and try and recreate it, it's terrible.
43:44Well, do you know what?
43:46Because food isn't only about what's on the plate,
43:48it's everything around you.
43:48Completely.
43:49You absorb it.
43:49And, you know, for somebody who starts their day with Japanese breakfast,
43:53you are definitely a foodie.
43:54I hope you're going to love this.
43:55Oh, look at this.
43:56So we've got some beautiful, and I love that colour,
43:59that sort of buttery yellow.
44:01Wow, that looks stunning.
44:02Buttery yellow banana.
44:03There, we're going to finish with some chopped peanuts.
44:06Thank you very much.
44:06This also works, some good old chilli on this would work,
44:09and I know you're not a fan of chilli, Tanita,
44:11so I'm not going to make you...
44:12I am a fan.
44:12It doesn't like me very much.
44:14Fine.
44:15OK, we're just going to add a little bit of thyme.
44:17There we go.
44:18Just give that a last little flourish.
44:20Jimmy, do you want to sprinkle over those peanuts for me?
44:22Put my nuts over the top.
44:24Look at that.
44:25Beautiful.
44:26And there we have my West African-inspired peanut stew.
44:30Look at that one, Unshiv.
44:31That is beautiful.
44:40Oh, there we go.
44:42A nice warming day.
44:43You tuck into that.
44:44Thank you so much.
44:45See what you think?
44:45I'm going to give this a go as well.
44:47I think the banana is the interesting thing.
44:49Yeah, I love a go on the banana.
44:50Look at that.
44:50That's what you can do if your bananas aren't ripening.
44:52Boil them.
44:53Oh, that's stew.
44:55Mmm.
44:55Mmm.
44:56That's stew.
44:57It's so good, isn't it?
45:00Mmm.
45:00Unctuous.
45:02Mmm.
45:03So, Tanita, what do you think?
45:05Oh, I think this is nourishing and tasty and moorish.
45:11All the right ones.
45:11So, yeah.
45:13Bit of spice, a little bit of nuttiness.
45:14A little bit of nuttiness.
45:16Lots of good things.
45:17I can't...
45:18I can only say, make this at home.
45:21Yes.
45:21It gets the Tanita tick.
45:22Yeah, it gets the Tanita tick.
45:23Oh, yes.
45:25It definitely gets the Tanita tick.
45:28Well, what can I say?
45:30What a delicious bowl of food to finish up on.
45:33Yeah, I mean, sadly, that's it for today.
45:34But before we go, we have to say a massive thank you to our wonderful guest, Tanita Tikarov,
45:39everyone.
45:40But that's it for now.
45:43This is so good, Shiv.
45:44God, it's amazing.
45:46Mmm.
45:46Mmm.
46:18See you next week.
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