- 1 hour ago
Jimmy and Shivis Farmhouse Breakfast - Season 3 - Episode 02: Katie Piper
Category
📺
TVTranscript
00:01Oh, come on, Jimmy. You need to smarten yourself up a bit.
00:04I am smart. I'm not perfectly dressed for my environment.
00:06You're smart-ish. Do you know we have an obe coming in today?
00:09What, an obe? You mean an obe? It's an obe-er.
00:12Come on, get on with the show.
00:15Welcome to the show that weekends were made for.
00:18I'm feeling like I'm on holiday.
00:19We've got food. Oh, I love that.
00:21We've got countryside. Hey, look at that.
00:24We've got crafts. I'm happy with that.
00:26And we've got lots of wildlife. Oh, here they come.
00:29So, if you're looking for some weekend cooking inspiration.
00:32That's fantastic.
00:33You have inspired me.
00:34You fancy a bit of DIY or a cheeky tipple.
00:38That's not bad.
00:39Or if you just want to hang out with some famous friends.
00:42Forget the singing.
00:43And the go on tour with your sausage.
00:45And some furry ones too. Why the long face?
00:47You're in the right place.
00:49I cannot wear it.
00:50Settle back for Jimmy and Chivvy's...
00:52Farmhouse Breakfast.
01:04Welcome to Jimmy and Chivvy's Farmhouse Breakfast.
01:07Today's guest is author, TV presenter and philanthropist.
01:11She's delved into the darker side of documentaries.
01:13And she's one of the most inspiring, empowering women on television.
01:16It's the brilliant Katie Piper.
01:19Yes! Katie!
01:21We've got breakfast really soon.
01:23But before that, let's see what's coming up on today's show.
01:26I'll be doing one of my favourite things, cooking out on an open flame.
01:31What a lovely sound.
01:32That sizzle of a steak in the skillet.
01:35If you're thinking of getting a bird box, we'll get all the gen.
01:38I thought this was like bird mansion, single bird.
01:42Chivvy meets a floating crafter growing a unique crop in the heart of the city.
01:48I just need a coffee now and I'm done.
01:51And Andy Clark is here with a guide to putting some sparkle in your life.
01:55But first breakfast, I've got a spin on the classic beans on toast.
01:59There's not a slice of bread here, I'm going to do sweet potatoes.
02:03So this is quite a new thing if you're into wellness, and I know Katie is.
02:06Instead of doing bread, which sometimes you don't want to start your day that way,
02:09you want some proper fibre, some antioxidants, sweet potato.
02:13So all you do is slice that thinly and pop it into the oven.
02:16About 200 degrees, yeah, and then you get it to look like that.
02:19And if you do a couple of potatoes, keep it in your fridge,
02:22you can pop it in your toaster to heat up.
02:24So really simple.
02:25And I'm going to make a really quick baked bean.
02:27So you can buy it, but actually making your own baked beans is brilliant
02:30because you don't need to add sugar because a lot of the time in those tins,
02:33you get a ton of sugar.
02:34Yeah, that's true.
02:35So this is really easy.
02:36We've got spring onions, garlic, chilli, a little bit of spice.
02:39You like some spice?
02:40Yeah, I like spice, yeah, but I also like sugar.
02:42I know I shouldn't, right?
02:44But you don't need it in your baked beans, Katie.
02:46That's strange.
02:46But we've got some ketchup.
02:47Now this is the star ingredient here because I find with ketchup,
02:50it balances a dish without loads of ingredients.
02:52You've got acidity, you've got sweetness.
02:54You've got everything you need.
02:55So it's a little bit of a hack, isn't it?
02:56It's a complete hack.
02:57Can I borrow one of these knives?
02:59So, Katie, tell me, breakfast time for you.
03:00I mean, have you got time for breakfast?
03:02Because you do your breakfast show.
03:04Yeah.
03:04Are you up early?
03:04Yeah, so I'm early.
03:06I mean, this is practically a lay-in today for me.
03:09We only want to treat you, Katie.
03:11But I do think it's the best time of the day, you know.
03:14Yeah.
03:14I get up before the rest of the house.
03:16We've got two little girls and a puppy now.
03:19So it's a noisy house.
03:21Yes.
03:21Perfect.
03:22But yeah, especially if I want to do things like exercise before work, I know I've got
03:25to sort of create that extra hour in the day for myself.
03:28And it's sort of a time, not meditation, but it allows you to sort of collect your thoughts,
03:32doesn't it?
03:32I think it does, because it's silent.
03:34I'm a big coffee drinker.
03:36Yeah.
03:36Okay.
03:36So I kind of wake up excited.
03:38I mean, I'm not very good.
03:39I know you're supposed to hydrate before you caffeinate, but I always go straight to
03:42the coffee before the water.
03:43And what do you cook with your coffee?
03:44Do you eat with your coffee or just straight coffee?
03:46So, yeah, once I've had my coffee and I start to get hungry, then I start banging around
03:50on purpose to wake Richie up.
03:52And he comes down and cooks.
03:54So usually I have eggs.
03:56Yeah, it just depends.
03:57I mean, there's a big difference in our house to the school days and the weekend days.
04:01And my eldest just started senior school this September.
04:04Okay.
04:05So we're trying to get them to be a bit more responsible, do all their own thing.
04:08Yeah.
04:09That pushed them towards the, put all your clothes, hang them all up, get your books ready,
04:13and they never do.
04:14Yeah.
04:15It sometimes works, but then you get that thing where you're all on the driveway and
04:18it's like, I haven't got my flask, I haven't got my snack.
04:20It's always when you're just halfway up the road.
04:23They tell you they forget all this stuff.
04:25Yeah.
04:25So tell us about the breakfast show as well.
04:26It's quite eclectic.
04:27There's all sorts of things going on.
04:29Yeah.
04:29So we opened up the doors to our gorgeous weekend escape.
04:33It's this huge retreat and we've got the River Thames in our back garden.
04:37Stunning.
04:38I mean, actually, we are rivalling each other with the scenery here.
04:41Yes.
04:42Yeah.
04:42Mine was a bit more sort of city vibes, I suppose, having the Thames.
04:45We had a yoga room.
04:47We had an Easter menagerie of like goats, chicks, rabbits, gerbils.
04:52I saw you doing yoga with goats.
04:54Yeah.
04:54Did I imagine that?
04:55Did you catch that episode?
04:56Yes.
04:56Katie's there with a goat on top of her.
04:58Surprisingly heavy.
04:59I don't know.
04:59Yeah.
04:59It's a thing though, isn't it?
05:00Have you ever bench pressed a goat?
05:02Yeah.
05:02No.
05:04But it is a thing.
05:06And of course, you've got the lovely Michael Douglas, haven't you?
05:08Yeah.
05:08So he's our resident hairdresser.
05:10Yes.
05:10And what we do is I have a kind of guest of honour every single week.
05:13Yeah.
05:14And it will be somebody that's faced some kind of adversity.
05:17And they've overcome it, you know.
05:18And it's not about a happy ever after ending.
05:21Sometimes it's really tough, but they've gone out there to help other people to try and
05:24turn it into something positive.
05:26And we take them upstairs to the makeover room.
05:28They get hair, makeup, outfit.
05:30Then we've got Aldazilli in the kitchen.
05:32Oh, brilliant.
05:33Cooking, making cocktails.
05:34Cocktails.
05:35Yeah.
05:35And then they come down and they have a bit of a party with us.
05:38Oh, it's the ultimate treat then, isn't it?
05:39No one wants to leave.
05:40And how do you choose those people?
05:42Are they nominated?
05:43Do you go and find them?
05:44They'll contact me on Instagram.
05:45They'll message the show.
05:47Yeah.
05:47And sometimes I'll just be out shopping.
05:49I'll be in the supermarket or I'll be in a restaurant.
05:51And people would just come up to me.
05:53I mean, I feel like my role in society, I feel a bit like a hairdresser.
05:57Yeah.
05:57Like, you know, people go to the hairdressers and they tell their hairdresser
05:59that they're having an affair.
06:00Yeah.
06:00Or they're going to leave their job.
06:02Like, people will come up and share their sort of deepest, darkest secrets.
06:05It's so interesting because my mum was a hairdresser and hairdressers got
06:08big in my family.
06:09When I was a little kid, I remember going to the hairdressing shop.
06:12And it's a strange sort of social area because people unpack all their
06:17problems to the hairdresser.
06:18They do.
06:19And they've got to be, you know, therapists, social worker.
06:22Because they're touching you.
06:24Yeah.
06:24And I think for a lot of women, I mean, I know for myself, like, your hair
06:27becomes your crown.
06:28It becomes your way you express yourself.
06:31It's your, you know, when we look at someone, we look at their face,
06:33we look at their hair.
06:34I mean, that's why I've always been, like, for me, when I talk about beauty
06:37and skin care, it's not vanity.
06:40It's about having sort of control over your identity.
06:43Yeah.
06:44Yeah.
06:44I've just seen you put that in the toaster.
06:46Yes.
06:47This was my one task for you to do.
06:49I'm too busy chatting.
06:51I'd be so scared that potato would break off and then it would go smoky
06:54and I'd set off the smoke alarm.
06:55This is one of her hacks.
06:56It could happen, but if you do the heating and the cooking in the oven first
07:01and store them in the fridge or even the freezer, you pop it in,
07:04it needs a few seconds.
07:05You have to keep an eye on it.
07:06Obviously, the thickness will then depend on how long you cook it for.
07:10And that's it, really.
07:11And once that pops out, it'll be slightly crispy,
07:13but it's a perfect vessel for these lovely beans.
07:15But it allows you to produce it in batches, keep it in the fridge for a couple of days
07:20and then put them in the toaster, heat them up, come out a little bit crispy.
07:22Absolutely.
07:23You can put an egg on it and fried egg because I know you like to carry an egg with
07:27you.
07:27Have you got one in your bag?
07:29What do you mean?
07:29For good luck?
07:30I had an egg in my handbag coming up here, but I've already eaten it.
07:33Oh, shucks.
07:34So, on Sunday night, I boil, like, 12 eggs in the shell, keep them in the fridge
07:39and then every day I just throw one in my handbag.
07:41Even if I'm going on, like, the red carpet with a clutch bag, I just press an egg in there.
07:45Does it smell?
07:45No, it's not too bad.
07:47No.
07:47And sometimes I just get caught out a little bit.
07:49A little bit hungry, a little bit dizzy.
07:51Not too bad.
07:52Go to work on the egg.
07:52The loose women are there going, oh, Katie's arrived.
07:55Oh, you're just, the camera pans across like, back in the egg.
07:58So, it's a good little protein here.
08:00And also, tell me about, we're going to sort of your breakfast show, which is lovely, light-hearted,
08:05and then you've made some amazing documentaries.
08:07Tell us about the prison documentary.
08:09Yeah, I mean, like you said, it's at the other end of the spectrum from sort of goat yoga
08:13and Aldazilli.
08:14Yeah.
08:15But it actually came about with some charity work I was doing.
08:19I started to volunteer in the UK in women's prisons.
08:22Yeah.
08:22And actually, you know, not many people get to spend time in prison, hopefully.
08:27Yes.
08:28And then, as you guys will know, you know, you go and talk to people in the TV world
08:32and they say, what are you up to?
08:34And I think I'd come from a prison that day and then gone for a production meeting.
08:37And I just mentioned it.
08:38And we started to talk about how differently we treat women when they turn violent.
08:45And why do women turn violent?
08:47And it took me out to America for a previous series called Jailhouse Mums.
08:52But this year I went back and I actually went to a new state.
08:56I went to Louisiana.
08:57And I went to a maximum security prison where it wasn't just about maternity and children.
09:02It was about when women commit murder and quite violent crimes.
09:06So that was called Locked Up in Louisiana.
09:08I mean, that is a fascinating subject, though, isn't it?
09:11Yeah, it is.
09:11And it's quite scary to put yourself in the heart of all that.
09:14Yeah, it was scary and it did feel risky.
09:16So it was a tough one to do, but I was really glad that I got to do it, you
09:20know,
09:20because she stays with you.
09:21Yeah, but it just shows the breadth of your television career,
09:25is that you do everything from the chat shows all the way to hard-hitting docks.
09:31Well, I came back from New Orleans and then I was in my bikini in an ice bath with Aldo.
09:37What a picture.
09:39Old Aldo in the ice bath.
09:41So, beans, 30 minutes, thicken up all that lovely flavour, that chilli.
09:44This is my beans on sweet potatoes.
09:46Lovely.
09:49Oh, look at this.
09:57Right, so sweet potatoes and beans as Katie's spilling the beans.
10:01The whole beans on toast thing is a bit of an institution
10:04and so the traditionists might think, oh, I don't know.
10:06But actually, if you're trying to cut out bread...
10:08Yeah.
10:09..this is a great way.
10:10And no sugar.
10:11The key's in the prep, isn't it?
10:12Key's in the prep.
10:13Yeah.
10:13Simple though, cannellini or haricot, any white bean really.
10:17Mmm.
10:18Well, it's not lacking in taste and flavour.
10:20No.
10:20It's really good.
10:21I love the little kick.
10:24A little bit of chilli, dried chilli in that.
10:26Do you like that, Jimmy?
10:26It's really good.
10:28Well, with breakfast served, I think it's time for a little break.
10:31Yes, don't go anywhere, cos when we come back,
10:33I'm channelling my inner caveman and cooking in the woods.
10:36So we'll be back in a minute.
10:38This is great shit.
10:39Mmm.
10:39Mmm.
10:58Welcome back.
10:59We've got the inspirational Katie Piper with us today.
11:03Katie's already tried Chivvy's take on a breakfast classic.
11:08I'll be visiting a unique floating garden.
11:11And there'll be bubblicious beverages with Andy Clark.
11:14But before all of that, Jimmy's feeling the cool of the wild outdoors.
11:18Oh, yes.
11:18Not what you think.
11:19Mmm.
11:26Now, one of my little treats is taking myself off into the woods
11:30and cook himself a steak sandwich over an open fire.
11:34But one of the best bits is making the barbecue first.
11:38And I do that with these logs.
11:42Right.
11:43Pile of logs there.
11:44Now, you can buy something called a Norwegian fire log,
11:49which is basically a round log with strips cut into it with a chainsaw.
11:55You put fire lighters in the middle and you light it and it slowly burns down.
11:57I've got a sort of a cheap version of that.
12:00So I've got these split logs here.
12:02I'll place them in a circle.
12:05And I've got a bit of wire.
12:08And the idea is, is you put fire lighters in the middle.
12:12And as it starts to burn down, it's got a fantastic amount of heat.
12:17And you can put your pan on top.
12:20And of course, once you've finished, put the fire out.
12:23And you're just left with a few logs that can slowly rot away, become part of the woodland.
12:29But of course, never leave a fire unattended.
12:33If you have had a barbecue outside, make sure everything is absolutely put out before you leave.
12:40Let's cluster these together.
12:43Let's wind that.
12:46There we go.
12:47Let's wind that round like that.
12:50Tighten that up.
12:53There we go.
12:55Great.
12:57Let's just plonk it here for a sec.
12:59Now, if I put it down, I've got the spade here.
13:02I'm just going to get some of this dry material out the way.
13:09Let's place that up here.
13:12Like that.
13:13Do the same.
13:15And the reason for that is because I don't want all the leaf litter catching fire.
13:22Now, with this in here,
13:25we've got a little gap.
13:27I've got these eco fire lighters.
13:30I'm just going to pop them in the bottom.
13:33Light the fire.
13:40There you go.
13:41Now, while that's a light doing its thing, I've forgotten something.
13:57I didn't bring any cutlery, did I?
14:00So, let's have a little.
14:08I'm going to make a little pointed end.
14:13So, what I'm trying to do is create a little fork so I can stab the meat and turn it
14:21over.
14:22There.
14:22So, what I need now is a little bit of wood.
14:27Just a wedge down there.
14:29You don't want to do it too far so it splits.
14:32You want it just wide enough to open up your little fork.
14:39Stab the steak, turn it over.
14:43Now, pop that on.
14:48Heating up lovely.
14:51Right.
14:52Oh, fire's going well.
14:53Just pop my steak down there.
14:57Let it get a bit of the smoke of the fire.
15:00You can hear the rain starting to pitter-patter down.
15:06And I love being in the woodland when that's happening because you've got your own natural umbrella
15:11right by the trunk of a tree.
15:13And so I'm protected by all these leaves.
15:15It's got a little bit of rain.
15:17That's fine.
15:18Nice bit of bread.
15:21There we go.
15:23Leave that to one side now.
15:26I'm going to get my steak.
15:32Put some salt on there.
15:37A little bit of pepper.
15:40A little bit of butter.
15:47On with the steak.
15:55What a lovely sound.
15:57That sizzle of a steak in the skillet.
16:00Smells amazing here in the woodland.
16:03And just watching that smoke drift off through the trees.
16:19Right.
16:20I think that steak's nearly ready to go.
16:21So let's just form up my sarni.
16:25Got a nice bit of rocket.
16:29Wedge that in.
16:32Ho ho ho.
16:33I'm getting smoked myself now.
16:36Okay.
16:37That's how I like it.
16:39Whoa.
16:40Now I'm just going to take the skillet off.
16:43Stop it burning.
16:47Here we go.
16:49Here comes the rain.
16:50Right.
16:52Ready for a bit of fast carving.
16:57Oh, that is just how I like it.
16:59Look at that.
17:04What's not to love.
17:07The rain is coming down.
17:09The steak is going in.
17:15This is what it's all about.
17:17Being out in the open.
17:20I know what you're thinking.
17:21What's he sitting outside for?
17:22It's thundering.
17:25Got just the right food.
17:27Let's put that over there.
17:31And on it, I'm going to sit under the shade of a tree.
17:37And eat my sandwich.
17:43Mmm.
17:44That is so good.
17:50Oh, that looks so delicious, Jimmy.
17:52It was.
17:52It was the juiciest steak.
17:54So where is it?
17:55All in my belly.
17:56I'm so sorry.
17:57But moving swiftly on and keeping with the outdoor theme,
18:01we're joined by Katie Fairhurst from the RSPB,
18:03who's going to tell us about little things we can do to help our feather friends.
18:07Absolutely.
18:08Well, I've got some boxes here for different species.
18:12Basically, a lot of our birds are in decline,
18:14so everything that we can do for them is really important.
18:17So this is a swift nest box.
18:19Okay.
18:19So the swifts, you see them flying around barns and houses.
18:24They're a very fast, agile bird.
18:26They're incredible.
18:27They can reach up to 70 miles an hour.
18:2870 miles an hour.
18:29That's super fast.
18:30And they fly with incredible sort of scimitar-shaped wings.
18:34A lot of sort of sweeping.
18:36Okay.
18:36They're almost like the fighter jets of the bird world, aren't they?
18:40Zooming round.
18:41Okay.
18:41And you get house martins, swifts and swallows,
18:43all that sort of same family, aren't they?
18:45And incredibly, swifts do everything on the wing.
18:48So they eat on the wing.
18:49Wow.
18:49And they sleep on the wing.
18:50They mate on the wing.
18:51Do they?
18:52Everything.
18:52That is a feat, eh?
18:53The only time they land is to breed.
18:56That's a hell of a set of wings then, isn't it?
18:58It is, yeah.
18:58Yeah.
18:59But here, because when you think of nest boxes,
19:02you think of just a little circular hole,
19:04That's right.
19:04Here, it's got quite an unusual hole here.
19:06And why is that shaped like it is?
19:08So the nest box that you're thinking about with the little hole,
19:11that's mainly for things like blue tits and great tits,
19:13that like that kind of small hole for them to go in,
19:15so it's a bit like nesting in a tree.
19:18Whereas swifts, they would normally have nested in sort of cavities
19:21and in caves or on sort of big old dead trees and things like that.
19:25So this sort of replicates that, but it's also that shape
19:29so that it dissuades things like starlings from using the books.
19:32Because you want to use it for swifts, not for...
19:33I thought this was like bird mansion, single bird.
19:37Not met anyone yet, living alone.
19:38Yeah, that's your first...
19:39That's the plot on the land.
19:40Full family, yeah.
19:41And then you make them out for the mansion.
19:43This is your upholding.
19:43Why are we putting these nesting boxes in our gardens again?
19:47So basically, swifts suffer from not having enough places to nest,
19:51especially these days when modern houses
19:53don't have as many nooks and crannies
19:55and they don't have as many sort of loose tiles
19:56as maybe buildings a few sort of decades ago might have had.
20:00So we're just...
20:01They're just looking for nesting sites to make it easier
20:04for them to find somewhere to breathe.
20:06Where do you put this then?
20:07Do you attach it to your house?
20:08That's it.
20:09So this goes just underneath the eaves of your house.
20:11Oh, OK.
20:12So ideally about five metres up or more
20:15because they need to sort of launch from high up
20:18and obviously they need to be able to just sort of swoop back in.
20:20My goodness.
20:21Right, so that's just swifts and they really need that
20:23because they've declined in numbers haven't they?
20:25Absolutely.
20:25By about 60% in the last 25 years.
20:2860% drop in swift numbers.
20:29Wow.
20:29So it's really important that we put these up.
20:31Even in the city will this work?
20:33Absolutely in the city.
20:34I mean, so obviously anywhere where there's a building.
20:36So cities should be absolutely brilliant.
20:38Is that swift? What have we got next?
20:39So this is a house martin nest.
20:43So house martins actually make their nests
20:45by picking up little bits of mud
20:48and sticking them together again with saliva.
20:50Yeah.
20:50And they make these amazing sort of cup-shaped things.
20:54But, you know, as long distance migrants just like the swift,
20:57they're coming all the way from Africa.
20:59Obviously when they arrive,
21:00it takes them two or three or even four days to make a nest like this.
21:03So having a nest already made that they can sort of move straight into,
21:08you know, is a great boon thing.
21:09Oh, yeah.
21:09Rather than build your house, you can move straight in.
21:11Absolutely.
21:11Absolutely.
21:12How do they know though?
21:13How do they know to go to that?
21:15It just looks the right thing, I suppose.
21:17They'll look at that and think,
21:18oh, that looks like a small hole, you know,
21:20where my chicks aren't going to fall out.
21:21So you're just, I mean, that, if you're flying past that,
21:23you'd go, you know, straight in.
21:24That looks cosy.
21:25Yeah, that's it.
21:26Do you have birds in your garden, Katie?
21:28I do have a lot of wildlife in my garden,
21:30but I haven't really become a landlord as such like this, you know.
21:34And I'm thinking that perhaps I should,
21:36because it would be an amazing thing to observe, wouldn't it?
21:38I'm wondering what's the best time of year to put one up?
21:42So you can put them up at any time of year, obviously.
21:44You won't get them moving in until the next spring.
21:47So boxes like these can actually be used by wildlife
21:50throughout the winter,
21:52because you'll actually get things like wrens
21:54actually roost in here on cold nights.
21:56But these two being used by migrants,
21:59these are only sort of,
22:00so they're the birds that migrate to us
22:02to breed it here in the summer.
22:03Are there any no-no's, if you're putting this up,
22:05are there any places that you avoid animals,
22:08domestic animals you may have?
22:09Yeah, so both of these two,
22:11you want to put them on your house as high as you can,
22:14right up and under the eaves,
22:15but only really on north-facing sides,
22:17because if it's, especially if it's south-facing,
22:21but both east and west can be too warm for them,
22:24so the chicks will get too hot in there.
22:26Right.
22:26So north-facing or north-east, if that works.
22:29And having a different array of nest boxes,
22:31you're going to get obviously different species
22:33coming to the garden and nesting.
22:34Have our own little aviary.
22:36I love it.
22:36I think we should all put up more nest boxes.
22:38That's been great.
22:39Well, I was already a Swifty,
22:40but now I think I'm going to be a Swifty of a different kind.
22:42Oh, there we go.
22:44Well, Katie, thank you so much.
22:45And now it's time for a break.
22:47And when we come back,
22:48I'll be doing some exciting things on a floating boat.
22:51Yes, and Andy Clark is here to pop the fizz.
22:54Our favourite time, isn't it?
22:55Yes, always.
23:15Welcome back.
23:16We've been having a good old chat and some lovely food
23:19with our special guest, Katie Piper, everyone.
23:22Woo!
23:23More food and drink to come,
23:25but first, Chivvy's been off to look for countryside vibes
23:28in the heart of the city.
23:29This sounds interesting.
23:31It was.
23:42I've come to meet Rachel,
23:43who creates beautiful and sustainable dyes
23:45from natural ingredients,
23:46turning flowers and leaves into vibrant colour.
23:54Hello, Rachel.
23:55Hi, Chivvy.
23:56Welcome aboard.
23:57Look at this.
23:58Your houseboat.
23:59This is beautiful.
24:07Rachel, I'm so impressed with how you've tended this garden.
24:09You've made the most of all the space on top of this boat.
24:12But you also work from here, don't you?
24:14I create homewares and accessories using natural dye.
24:20So...
24:20All from your garden?
24:21A lot from my garden.
24:23I also have an allotment.
24:24OK.
24:25So for natural dyeing, Rachel, where do we start?
24:27Where does the process begin?
24:27So it begins with picking some flowers.
24:30So I can give you some secateurs and we can get going.
24:34Lovely.
24:34Just take a few flower heads from each of the flowers.
24:39I can tell you which ones.
24:40So the coreopsis here.
24:41Coreopsis.
24:42OK.
24:42Should I take...
24:43If you want to go for it.
24:44Just the flower head?
24:45Yep.
24:46And these are typically the plants
24:47that would always be used in natural dyeing
24:49or this is your own interpretation of it?
24:52These are particularly good for natural dyeing.
24:54And we can take some yarrow.
24:55So the nice lovely pink.
24:56Oh, look at that.
24:57That is beautiful.
24:59And so natural dyeing, obviously that's without chemicals, right?
25:01Yes.
25:02Natural dyeing is something that we've done for thousands of years.
25:05So they've found Egyptian mummies
25:08that are wrapped in cloth that's been dyed with indigo.
25:12Oh, gosh.
25:12How gorgeous.
25:13So it's part of a process that we've done forever.
25:15And then we can have a go at these.
25:17There's these lovely little viola.
25:20This purple might be nice.
25:22And we are taking a turn back to natural processes
25:24and natural ingredients, for want of a better word, aren't we?
25:27Yeah, yeah, yeah.
25:28So what about this one?
25:29Is this going to give us anything?
25:30We can take...
25:31So this one's gone a bit shy,
25:32but we can take this and use some of the leaves.
25:34This is a chocolate cosmos.
25:36Oh, that's a lovely name for a plant, isn't it?
25:37It smells of chocolate.
25:38Oh!
25:39Give it a sniff.
25:41Oh!
25:42I just need a coffee now and I'm done.
25:44This is a lovely bowl of rainbows here.
25:46Mm-hmm.
25:47So now what?
25:48Yep.
25:48So it looks like we've got enough here.
25:50So now we get to go inside and we get onto the next step.
25:53Very exciting.
26:10So what are we going to do now, Rachel?
26:12So now we're doing a process called bundle dyeing.
26:15Okay, what's that?
26:16So we take a piece of pre-soaked silk.
26:19Okay.
26:19And this is peace silk,
26:21which means that the silkworms aren't killed in the process of making the silk.
26:26Okay.
26:27And why do you pre-soak it?
26:29Because it helps the fibres absorb the dye
26:32and it helps the dye to stay.
26:34Okay.
26:35These are the flowers that we picked a minute ago
26:38and we just take...
26:40I mean, it's so easy and quite a lot of fun.
26:43You just take the petals and...
26:46Mm-hmm.
26:46Place them wherever you want.
26:47Wherever you want.
26:48So natural dyeing's great because it's basically...
26:53It doesn't harm the environment
26:55and it doesn't harm the people that work with it.
26:58The environment is quite an important part of the way that I work with my business
27:02and why I like making the products that I make.
27:06And I think as consumers now we're really wary of that
27:09so people are more aware of what they're buying,
27:12what they're using, what they're doing
27:13and what they're putting back into the earth.
27:14Yeah, absolutely.
27:16Okay, so...
27:17What's this?
27:17Now this is vinegar.
27:18Okay.
27:19This is going to be a bit stinky
27:20but the vinegar helps to draw out the colours
27:23and to bond them with the fibre.
27:25Okay.
27:25So we're just going to give it a light spritz.
27:30Okay.
27:31And then we just roll it all up nice and tight.
27:34Okay.
27:35And there's loads that you can...
27:36You can actually fold it instead of roll it.
27:39You could roll it diagonally.
27:41Okay.
27:42Depending on how you roll it you get a slightly different pattern.
27:44Fine.
27:45I like the uniqueness of scattering the flowers and just seeing what comes up.
27:49Yeah.
27:53So now we pop it in a steamer.
27:56Okay.
27:56For about 30 minutes to 45 minutes.
28:00Okay.
28:00You can keep checking on it and you just want to turn it every 15 minutes or so
28:04so you can make sure that the steam gets into every fracet.
28:07That sounds amazing.
28:08All right, let's do this.
28:09Great.
28:24Okay, Rachel.
28:25This is a big reveal.
28:26The suspense is killing me.
28:28Here we go.
28:28Do you want to open it?
28:28Sure.
28:29I'm like a child on Christmas morning.
28:34I can see some beautiful colours already.
28:37I have no idea what to expect.
28:40You're very cool.
28:41You're playing it very coolly.
28:43Oh my days.
28:44Look at this.
28:46Wow.
28:46This is very Caribbean.
28:48Very tropical.
28:49I'm all over that.
28:51Look at that.
28:53Gosh, look at those yellows.
28:54That is gorgeous.
28:56Wow.
28:58Normally you might take this outside and just give it a big waft outside and get rid of
29:02all the bits.
29:03Uh-huh.
29:03And then what's the best way to treat this is if you just leave it without washing it
29:09for a couple of weeks.
29:10Okay.
29:11And that just helps set the colour.
29:13Adhere the colour, yeah.
29:14And then you can give it a gentle hand wash.
29:16What is that?
29:17And then you've got a new scarf.
29:18Look at that.
29:19That's beautiful.
29:19And I cannot believe all that vibrancy has come from natural dyeing.
29:24Thank you so much, Rachel.
29:25What a pleasure to meet you and how fabulous this has been.
29:27Me too.
29:27Yeah.
29:28No, thank you.
29:32Well, you didn't fall in then?
29:34I didn't.
29:34Do you know how amazing it was, though, that life on the boat?
29:37Oh, it's a sailor's life for me.
29:38Love it.
29:39Love it.
29:39Well, now it's time to welcome our resident drinks guru, Andy Clark, everyone.
29:44Woo-hoo!
29:45And Andy's going to put a bit of sparkle back in our life.
29:48What have we got, Andy?
29:49Well, I love fizz.
29:50Fizz makes any occasion feel like a party, right?
29:53Ditto!
29:53You're up for it.
29:54So, I've got some fizzy cocktails and there's something for everybody.
29:57So, I'm going to start with something that always gets the party started.
30:00And people say to me it's their favourite way to start any occasion.
30:04Yes.
30:04And this is my lemon drop fizz.
30:06Oh!
30:06Very nice.
30:08Refreshing for breakfast.
30:09Absolutely!
30:10We've breakfast properly here, Katie.
30:12Oh!
30:13So, what we're going to start off with is I'm going to put some ice in my jug.
30:18And it's a vodka-based cocktail.
30:20Oh!
30:20Yay!
30:20That's a lovely sound, isn't it?
30:22That's the best sound.
30:23Don't you worry.
30:23Just whack that there.
30:24Wasted.
30:25Wasted bubble here.
30:26Pick it up.
30:27So, you can use any white spirit in here, whether it's white rum, gin.
30:31I've got vodka.
30:32I've got a botanical vodka from Herefordshire called Gattertop.
30:35Really important to use a very smooth spirit in your cocktail making.
30:38Otherwise, if something tastes a bit like paint stripper, your cocktail's going to taste rubbish.
30:43It's much dominant, isn't it, when you have that?
30:44Absolutely.
30:45So, I'm putting in here 300ml.
30:49You've got a semi-sweet sparkling or can it be dry?
30:52Yes.
30:52Now, you can make this with a dry sparkling wine and add a sugar syrup,
30:55but because there's a lot of lemon juice going in here.
30:57Yeah.
30:58About 150ml.
30:59Fresh lemon juice.
31:00So, what I find...
31:02One time I tried to make this with dry sparkling wine and I didn't have any,
31:05but I had some Asti on the wine rack.
31:08It's quite nostalgic for me.
31:10Sweet sparkling wine, which got a bit of a bad rep,
31:12because people would serve it instead of champagne and people would go,
31:15it's sweet.
31:15But it has its place because now you don't have to make the sugar syrup
31:18because the sweetness is coming from the sweet sparkling wine.
31:21Perfect.
31:22Do you like fizz, Katie?
31:23I do, yeah.
31:24I love a little bit of champagne, prosecco.
31:26Oh, yeah.
31:26Lovely.
31:27You're in the right place.
31:29Don't you worry.
31:30Now, what I'm going to do, because you've got champagne flutes,
31:31you could serve it in a champagne coupe.
31:33I'm just going to pour it through here so the ice doesn't go into the glass
31:37because you haven't got a lot of room in a champagne flute.
31:39No.
31:39No, you haven't.
31:40This is great.
31:40And also, you're making it in a large batch, aren't you?
31:43That's the key.
31:43It's so easy to do in a batch, you know.
31:45You can just do this for one or two people.
31:47Mm-hmm.
31:48And now, just to make it a little bit chic-er, I've peeled some little bits of lemon rind,
31:52and we're just going to put these...
31:53Oh, look at that.
31:54Twist it on the side of the glass like that.
31:55Those garnishes make all the difference.
31:57They do.
31:57Not very difficult to do, but it just elevates the whole drink.
32:00Absolutely.
32:00And you can do this ahead of time.
32:02You can do this before your guests arrive.
32:04You don't start cooking a meal when your guests arrive, do you?
32:06Oh, sometimes I do.
32:07It depends who's turned up at the door.
32:09I've got so much to do.
32:10I've got bird boxes to order.
32:12I've got sweet potato to toast.
32:14And now I've got to prep these.
32:15You're shopping list, I'm telling you.
32:16Thank you, Andy.
32:17Absolutely.
32:17Cheers, you lovely people.
32:18Thanks for having me.
32:19Cheers, Andy.
32:20Eyes, eyes.
32:21I know, with eyes, eyes.
32:23There we go.
32:23Bird boxes.
32:24Let's give this a go.
32:27That's really refreshing.
32:28Cleansing the palate.
32:29Oh, wow.
32:30But not too sweet.
32:31Not too sweet, not too lemony.
32:33It's about a balance.
32:34It's a nice dryer.
32:35It's a talker, isn't it?
32:36I like that.
32:37What's next?
32:38Right, what is next is something for all the family.
32:40This is great for kids and adults.
32:42This is my Fruit Sparkle.
32:43It's a non-alcoholic cocktail.
32:45And when you're making one without alcohol,
32:47you have to replace the alcohol with maybe some acidity,
32:50whether it's citrus.
32:51But I've got a wonderful vinegar here.
32:53Bear with me.
32:54This is a sweet, almost balsamic style of vinegar called Maraska.
32:58It's made from sour cherries from Croatia,
33:01where they are at their best.
33:02So, I'm going to put around about 50 mils in here.
33:06This sounds good.
33:07You can see as it goes in how syrupy that is.
33:09Beautiful colour, yeah.
33:10And with that, I'm going to top up with some Hive Mind Honeyade,
33:13which is a non-alcoholic sparkling drink.
33:15And this is strawberry and basil.
33:17This is made in a meadery in South Wales.
33:19Okay, meadery.
33:21And, yeah, it's using the honey as a sweetener instead of refined sugars.
33:24I'm going to put that in there.
33:25It's clear in colour.
33:26I didn't expect that.
33:27Look at that.
33:28There we go.
33:29Right, so now...
33:31Very excited about this.
33:33Wonderful, wonderful colour.
33:34I think it's so nice that when you get guests that aren't having alcohol,
33:37that you also make a fuss of them and make them gorgeous drinks.
33:40Absolutely.
33:41And that it's not a less-than thing.
33:42Grab a can of...
33:43Here's some soda or here's whatever.
33:44Tap water or...
33:46Yeah.
33:46So now we're going to just garnish with some pre-sliced beautiful little pieces of strawberry.
33:51Oh, very nice.
33:53And if you've got a basil plant, then just use the very top bit
33:55because it looks really lovely.
33:57And the same with mint if you're garnishing with mint.
33:58So just plonk those in there and again...
34:00Beautiful.
34:00Looks like you've spent ages thinking about how to get this right.
34:04Could you prepare this one in advance as well?
34:05Well, you sort of have to pour the fizz last minute.
34:08OK.
34:09But as there's only two ingredients, I don't think it's going to take...
34:12It's going to go with your shirt.
34:12It does!
34:14Always coordinate.
34:15It really fuchsias up, isn't it?
34:17I mean, that is a beautiful colour.
34:19Coordinate your drink with your outfit and then you're sorted.
34:21It smells incredible, Andy.
34:23Do you like it?
34:24Cheers, Katie.
34:24Cheers, you lovely people.
34:26Cheers, folks.
34:26Thank you, Andy.
34:27Eyes.
34:28Eyes.
34:28Is that true?
34:29Yes, it is.
34:30It's like fresh fruit has just been picked.
34:33Oh, that's gorgeous.
34:36See?
34:36That's really refreshing.
34:37It's really good, isn't it?
34:38That fruity acidity is just making it happen.
34:40You know, just before you drink it and you smell that basil, it's really good.
34:44It's like a garden.
34:45Right.
34:45The next drink I'm going to make is my Kicking Kentucky Mule.
34:51Ooh!
34:51OK.
34:52This sounds interesting.
34:52So, I love going over to the States.
34:54There's a lot of great distilleries, bourbon and whisky particularly.
34:58Well, you know, I came back from New Orleans not long ago, so I was having all the old fashions.
35:03Oh, lovely.
35:03And what did you discover in Louisiana then, your favourite cocktail out there?
35:06Yeah.
35:06I think it was probably more the whisky-based ones because they were like really smoky ones.
35:11And they were everywhere.
35:12And normally I'm not much of a whisky drinker, but I'm a bit of a sucker for wherever I travel
35:16to.
35:16Which is brilliant, which I think is the way it should be.
35:18Yeah.
35:19Try out their cuisine and drink the drinks, you know, wherever I am.
35:22So, what have we got?
35:23You've got bourbon in there?
35:24So, put some bourbon in.
35:25Again, good quality bourbon.
35:27Yeah.
35:27Make sure it's smooth.
35:28And then in with that, I'm actually using one of my favourite cocktail ingredients and
35:31that's a white vermouth.
35:32Which is a fortified, aromatised wine.
35:34With lime juice.
35:35Lime juice, okay.
35:36Lime juice going in there for that lovely little bit of zing.
35:38And now, I love to use a really hot, fiery ginger beer.
35:41So, that's what I've got here.
35:43And I'm also just going to top up with this apple juice with ginger.
35:47Ooh, is that to add a bit of sweetness as well?
35:49Ooh!
35:49Add a little bit of nice, that orchard charm.
35:51Apple with whisky, with bourbon, it goes really well.
35:53Absolutely beautiful.
35:54So, you only need a dash.
35:55Right, okay.
35:56So, we're going to put this in here with your ice.
35:59So, what was the alcohol in this?
36:01Bourbon and white vermouth.
36:03Okay.
36:03And then, I'm going to go a little bit retro by putting a little wheel of lime in there.
36:10Is that retro?
36:11Because that's the way I serve all my cocktails.
36:13I love it.
36:14Put a slice of lime.
36:14Put a slice of lime.
36:14I love a slice of lime.
36:16A little bit of mint for that freshness because mint goes beautifully with the ginger.
36:20Everything is a work of art from Andy.
36:22I love the dedication to it.
36:24I mean, I imagine sort of going to parties with Andy all the time.
36:27It'd just be brilliant.
36:28Oh, beautiful.
36:29Do you know what?
36:30I often...
36:30In the back of my car, there's always a cocktail shaker.
36:33Is there?
36:33Yes!
36:34I leave the car and then have it home.
36:36So, cheers to that.
36:37Cheers!
36:38Cheers!
36:38It was going to be this many drinks.
36:41Oh, it smells great, doesn't it?
36:43Yes.
36:44That's totally different to the others.
36:46Yes, isn't it?
36:47Oh, wow.
36:49That's my kind of drink.
36:50That's probably the strongest one, don't you think?
36:52There's a woodiness to it.
36:54From the bourbon.
36:55From the bourbon.
36:56Yeah.
36:56It's almost like it's warming but zingy at the same time.
36:59Oh, thanks to the FFS and Andy, it's been a gasp.
37:02Yes, absolutely.
37:03Well, after all this alcohol, I think it's definitely time for a break.
37:06And when we come back, I'll be making my pineapple fried rice somehow.
37:10Yes.
37:10See you soon.
37:11Oh, wow.
37:11Cheers.
37:12Cheers.
37:31Welcome back.
37:32It's been an absolutely jam-packed morning with our brilliant guest, the presenter, author,
37:37charity advocate, all around so many strings to a bow, the brilliant Katie Piper.
37:41Yes!
37:41Woo-hoo!
37:44It's been packed.
37:45We've had breakfast with a twist.
37:47A camp cookout.
37:49Found out what's best for the birds.
37:51I had a colourful day out on the water.
37:53And a bubbly time with Andy Clark.
37:56Now it's time for the final dish of the show.
37:59Shiv, what are we having?
37:59I'm back in my comfort zone.
38:00I've got a pineapple here.
38:01Ooh!
38:02I'm going to do a really fresh and fruity fried pineapple rice.
38:06It's really simple.
38:07We're going to start with a coconut-based rice.
38:08We've got allspice, thyme, because we're here for a good time, not a long time.
38:12Yes.
38:12We've got pineapple, sweet corn, chilli, spring onions.
38:15And your very simple task, Jimmy, is to slice this and scoop out the inside of the pineapple.
38:21So you're going to make...
38:22That sounds difficult.
38:23I'm scared.
38:24Would you make a pineapple boat?
38:26You're making a pineapple boat.
38:28Perfect.
38:28There is a technique.
38:29I've never done it.
38:30He's going to have a try.
38:30We'll have a little go at this.
38:31Katie and you, we trust.
38:32He can be trusted.
38:33He's very good.
38:34He's very creative.
38:35Okay.
38:35Katie, something that really sang to me, still beautiful, that book with a woman who is going through aging.
38:42I can really understand when you say every day, you know, you don't look at the outside.
38:46It's so much about what you've achieved every day and what you have around you.
38:50Yeah.
38:51I mean, what was the process for writing that?
38:52Well, the whole idea came from turning 40.
38:55And, you know, everyone knows my story.
38:57And, you know, the conversation around that time was around loss of beauty, loss of symmetry,
39:02no longer matching sort of Western beauty standards.
39:06And us telling women that one of the most powerful currencies they possess is to be beautiful, right?
39:12Yeah.
39:12And then as I started to turn 40, it was really interesting observing people's reactions to that.
39:18And actually, I don't, I don't mean men.
39:20I mean, other women, where I would be interviewed by female journalists who would say,
39:24you've got a big birthday coming up this year.
39:26Do you mind us printing your real age?
39:29Are you okay to talk about it?
39:30And I was like, God, if life expectancy is like into our eighties, we're only halfway.
39:36Yeah.
39:36You know, and actually my heyday has been my forties.
39:39And I hope the decades beyond because I'm my most financially secure.
39:43I'm my most certain.
39:45I'm my most stable.
39:46I know what I do want.
39:48I'm not too scared to say what I don't want.
39:50You're more confident, right?
39:51Well, my twenties is so full of being nervous and worried and thinking what other people are thinking about.
39:56It's a really important thing to say because as you get older, you're really aware of your own mortality.
40:00Right.
40:01And then viewing it as like, this is my heyday.
40:04This is it.
40:05These are the golden years.
40:07It's time to enjoy it.
40:08Yeah.
40:08And I think we do a disservice to young people because there's so much pressure on them.
40:12Yes.
40:12If they think in their twenties they need to have everything figured out, be successful, run a business, have a
40:17certain car, a certain watch and a partner and have it all figured out.
40:20That's just not true and it's a really unfair pressure.
40:23And more so nowadays with social media because when I was in my twenties I already had that insecurity without
40:29having this life pushed at you.
40:32Yeah.
40:32It started off as a bit of a self-help book and I was interviewing psychologists and other people listening
40:37to their stories.
40:38And then it became a bit of an autobiography really because I was talking about my own experiences.
40:43I've been married ten years.
40:46Happy anniversary.
40:48New ten year anniversary in November.
40:51And I kind of talked a bit about that as well because I think when you're in the public eye
40:54people see your life as perfect and I think sometimes it can make other people feel like they're lacking or
41:00they're not doing anything right.
41:01And I sometimes think when you have a platform it's really important to be honest.
41:05I couldn't agree more.
41:06So it's a bit like therapy untangling these issues in your head.
41:09I think you're right.
41:10There's definitely a cathartic process to writing a book and I think also there's an accountability of putting something out
41:16there, those kind of statements out there like that.
41:19But yeah, I think for me it was also about being authentic and honest.
41:22And if that book can help one person make sense of this crazy thing we call life then, you know,
41:27for me it's done a good thing.
41:29What I've done here, Katie, is the thing with this rice is it's really important to coat it in that
41:33oil, that all spice, that garlic, that thyme, it's delicious.
41:36I can smell it from here.
41:37It smells good.
41:38Beautiful fruity flavours that really work.
41:40And then I'm going to add some coconut milk.
41:41Lovely.
41:41And then some water.
41:43And then if you leave this to cook down you will get a rice that is lovely and fluffy and
41:49just has this beautiful sweet spicing to it.
41:52And then we're going to add this to our vegetables here.
41:54So in this pan I've got the sweet corn, the pineapple, thyme, more garlic and play on these lovely tropical
42:00flavours.
42:01Oh wow.
42:01Jimmy look at that.
42:02That's amazing.
42:02Well thank you everyone.
42:03Look, I had a little carve up.
42:04Oh.
42:05Now Katie, your books are as diverse as your TV shows.
42:10Right.
42:10Because you've got a whole series of kids books.
42:13Is that just your reading age?
42:14That's just how I...
42:15That's what I go to bed with.
42:16Yeah.
42:16I just look at the pictures.
42:18Do you want me to read you one after the day?
42:20If you could, if I could tuck my thumb, you really give me a little passage, I'd be straight off
42:24with a cocktail, obviously.
42:25So what inspired you to write these kids books?
42:29Do you know what it was?
42:29Like, my writing career with my adult books was really born from this lived experience.
42:35And then it went on into self-help.
42:36And then I became a mum.
42:38You know, I've got two daughters.
42:39Belle, who's now age 11, just started secondary school.
42:42And then my youngest, P, who's age seven.
42:45And they had no interest in my career at all.
42:47And I started to think, do you know what?
42:49This messaging in self-help is so important.
42:51Especially having daughters, right?
42:53And seeing it's a struggle with confidence and self-esteem.
42:55And I wanted to take those kind of very adult messages into children's books.
43:00Because that's when it starts.
43:01Like, and I'm sure both of you know, having children.
43:04Yeah.
43:04You are shocked at how early it starts where they have self-doubt.
43:07Yeah.
43:07Where they compare themselves.
43:09Confidence knocked.
43:10Yeah.
43:10You know.
43:11They compare themselves, not just to magazines and pop stars.
43:14But their peer groups, their school friends.
43:16And I thought, this messaging needs to start earlier.
43:18And I started this series of children's books.
43:21And the character is a female mouse.
43:24So the idea is, she's called Teeny Mouse.
43:26And the concept is, she's small, but she's mighty, right?
43:30Right.
43:30So it's like, you can never ever look at somebody.
43:32And by their creed, their colour, their stature,
43:36you cannot decide what they are capable of.
43:38Yes.
43:38Because she's small, but she's mighty.
43:40She's capable of amazing things.
43:42And it's just been a really good way, I suppose,
43:44to connect with the new audience as my life has changed.
43:47But also, the idea of a great storybook for kids,
43:50but with a much bigger message.
43:52Mm.
43:52You know, and I think that's what's really important.
43:54Yeah.
43:54How are we getting on, Shiv?
43:56Mm-hmm.
43:56She's eating it all.
43:58It's not going to be ready for a long time.
44:00No.
44:00We're there.
44:01Just a little bit of extra seasoning.
44:03And we're going to pile it in.
44:04Now, the key thing here is, if you have cold rice,
44:07it's better to fry it.
44:08Yeah.
44:08If you fry it straight from just cooked,
44:10it gets quite claggy and quite greasy.
44:13I'm going to put it out there.
44:13I don't like cold rice.
44:15Cold rice is lovely.
44:16In a salad.
44:17Yeah.
44:17Let's get a little bit of that coriander there.
44:20Oh, this looks great.
44:21And you don't have to carve a pineapple.
44:23I just wanted to keep Jimmy busy.
44:24I wondered what that was.
44:25I was going to wiggle a walking stick later.
44:27You made it look like light work, Jimmy.
44:29He did, didn't he?
44:29That's the annoying thing.
44:31Yeah.
44:31And then a few chillies.
44:33I wanted a sculpture from the flash.
44:35He did look like light work.
44:37I'm going to keep my loose change in it afterwards.
44:39There we go.
44:39But it's quite a lovely one to serve up and great for kids as well.
44:42Yes.
44:42There we go.
44:43Let's move that up.
44:43That would look so cool at like a dinner party.
44:45I know.
44:46Just get Jimmy around to carve all the pineapples.
44:48There's my pineapple fried rice.
44:50Look at that one, Chef.
44:51Yay!
45:00Oh, look at this.
45:02Tropical.
45:03Pineapple.
45:04I'm feeling like I'm on holiday.
45:05Oh, yeah.
45:06We only bring the best for our guests.
45:08This is very joyful.
45:10Wow.
45:10It is joyful, isn't it?
45:10How do you eat it?
45:11What do you do?
45:12Get your fork stuck in.
45:13OK, all right.
45:14You can put hot sauce if you want.
45:16Oh, this is a vegetarian recipe then, is it?
45:18It is vegetarian.
45:19Mmm.
45:20You could add meat very easily, but it doesn't need it.
45:22I like this.
45:23Oh, wow.
45:24I've certainly got the chilli as well.
45:25Yeah.
45:26And actually, there's no sauce, but it's really moist.
45:28It's really nice.
45:28That coconut.
45:29So good.
45:31And also, I quite like the retro feel of it.
45:34Is it retro then, do you think?
45:36A whole pineapple cut in half.
45:37Is it retro?
45:38Is it 80s then, or what is it?
45:40Guys, guys, I thought I was ahead of my time.
45:42I was going to say 70s.
45:44OK.
45:45Hold back.
45:46Come on.
45:46Let's bring it back.
45:47I mean, it's great.
45:48It looks fantastic.
45:49It tastes amazing.
45:50And what a great way to end the show.
45:52I know.
45:53Last dish of the day, but what a jam-packed show we've had.
45:55But before we go, we just have to say a massive thank you to our wonderful guest, Katie Piper,
46:00everyone.
46:03Thanks, everyone, and we'll see you next week.
46:04Right.
46:05I can't get enough of this.
46:06Take care.
46:10We can appreciate it.
46:11Bye.
46:12Bye.
46:18Bye.
46:26Bye.
46:27Bye.
46:28Bye.
46:29Bye.
46:29Bye.
46:30Bye.
46:31Bye.
46:31Bye.
46:36You
Comments