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Jimmy and Shivis Farmhouse Breakfast - Season 3 - Episode 04: Gareth Gates
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00:01What are you doing?
00:01Making fruit salad.
00:02Got my apples, lemons, oranges.
00:05Yes.
00:05You know, for our guest.
00:06What? They've got nothing to do with fruit.
00:08He's a Pip idol.
00:09Oh, you've misread the script.
00:12Pop idol, come on.
00:16Welcome to the show that weekends were made for.
00:18I'm feeling like I'm on holiday.
00:20We've got food.
00:20Oh, I love that.
00:22We've got countryside.
00:23Hey, look at that.
00:24We've got crafts.
00:25I'm happy with that.
00:26And we've got lots of wildlife.
00:28Oh, here they come.
00:30So, if you're looking for some weekend cooking inspiration.
00:32That's fantastic.
00:33You have inspired me.
00:35If you 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.
00:44And go on tour with your sausage.
00:46And some furry ones too.
00:47Why the long face?
00:48You're in the right place.
00:49I cannot wear it.
00:51Settle back for Jimmy and Chivvy's.
00:53Farmhouse breakfast.
01:08Yes, today we're joined by singer, songwriter, actor and winner of celebrity S.A.S. Who Dares Wins.
01:15His double platinum debut single, Unchained Melody, entered the chart at number one and the entire nation fell in love
01:21with him.
01:21Yes, he's a Bradford boy turned pop idol.
01:24The brilliantly talented Gareth Gates.
01:27Yes!
01:27Gareth!
01:29And it's nearly time for breakfast courtesy of Chivvy.
01:33Always excited for breakfast.
01:34But before that, should we see what else is coming up on today's show?
01:37Oh, it's a cracker.
01:38Always is.
01:40There's fun galore in my Florida adventures.
01:43Knee is bad.
01:44That's it.
01:45That must have worked.
01:46Yes.
01:46Not a chance.
01:47We get a butcher's masterclass in sausage making.
01:50We do all sorts on this show, Gareth, so next week we'll get fired out of a cannon.
01:53Yes.
01:54King of upcyclers, Max McMurdo with another transformation.
01:58That is going to be spot on.
02:02There's chat and a fab cocktail.
02:04And some good old fashioned grub.
02:08So we're going with something luxurious today, a croissant Benedict.
02:12Ooh!
02:12Do you like an eggs Benedict, Gareth?
02:14Yeah, I eat a lot of eggs, actually.
02:16Do you?
02:16Yeah.
02:16We've got a ton of eggs in this.
02:17I've got a cheats Benedict sauce.
02:19Now, this is great because normally Benedict's making is quite faffy.
02:22You know, you've got to put it over a bain-marie, you don't want it to split.
02:25All we're doing is shoving in that pan butter, sour cream, egg yolks and a little bit of lemon
02:30and letting that stir and sit.
02:32Jimmy is the best poacher in the world.
02:34I'm the worst poacher.
02:35I've got chickens.
02:36They have great eggs.
02:37My poaching is terrible.
02:38But the key to a good poached egg is freshness.
02:41You're quite into your fitness, aren't you?
02:42Yes.
02:43So you talked about eating eggs healthily and being, you know, is it about the protein building
02:48the body up?
02:50Yeah.
02:50I mean, it's, you know, so eating the right food to put on as much muscle as you can.
02:55Yeah.
02:56Put over the years, you know, and as you get older, it's actually about how it makes you
03:00feel.
03:01Absolutely.
03:02I try to eat as cleanly as possible.
03:05Yeah.
03:05You know, and I really, really notice a difference when I haven't eaten that clean.
03:09You know, I'm much more kind of tired, much heavier.
03:12Yeah.
03:12It affects your whole body, doesn't it?
03:14Yeah.
03:14Yeah, massively.
03:15Now, I'm going to have to do this.
03:17I'm going to have to fangirl because 23 years ago, Pop Idol.
03:21Yes.
03:22You made me feel very old already.
03:23No.
03:2423 years ago.
03:2523 years ago.
03:2523 years ago.
03:27I mean, that has been a momentous journey for you, hey?
03:30Yeah, massively.
03:31And Pop Idol was the first of its kind well before X Factor and the like, so nobody knew
03:37what it was, which made it quite daunting, but also really exciting as well.
03:41And the whole nation tuned into that.
03:44Yeah.
03:44And I think we need to take a moment to think about that because actually talent shows are
03:48everywhere now, aren't they?
03:50And they're sort of our bread and butter for Saturday night entertainment.
03:53Sure.
03:53But you were there at the beginning.
03:55That was groundbreaking.
03:56We'd never seen anything like that.
03:58And we were on that journey with you.
04:00Yes.
04:01You know, it was incredible, the ups and downs, the performances.
04:05Yeah, that final between me and Will, you know, really sort of caught the nation
04:11like none has since.
04:13And, you know, it's one of those moments whenever you speak to people, you know, they knew exactly
04:18where they were, where they watched that final.
04:21And it was the day where I became the UK's biggest loser.
04:25Oh, no!
04:26But hold on a minute.
04:27Biggest loser, in the grand scheme of things, your first single still went straight to number
04:32one.
04:33You know, you and Will Young kind of dominated the airwaves for a bit, right?
04:37Yes.
04:37And you became great friends as well, didn't you?
04:40Yeah.
04:40You know, because it was the first of its kind, because we knew nothing about what it was
04:46or what it was to become, you know, we only really had each other.
04:50Yeah.
04:51Right until the end.
04:52And we went through a lot together.
04:55He's a great guy as Will.
04:57Yeah.
04:57We still sort of speak lots.
04:58Are you in touch?
05:00Well, yeah, yeah.
05:00You know, we're both sort of very blessed to still be working, you know, to still be
05:06sort of touring the country.
05:08And, yeah, it's been a crazy ride, but been a fun one.
05:12And it wasn't out of the blue because before this you were a chorister, weren't you?
05:16So you had that experience of performing?
05:18Sure.
05:19I've always sang, I've always performed.
05:23Having a speech impediment as a kid was hard.
05:27I was badly bullied at school.
05:29Then at the age of eight, I found out I could sing.
05:31Mm-hmm.
05:32And then I learned how to play the piano, the guitar, the drums, which were my sort of
05:36outlets.
05:37Yeah.
05:37Which became my only form of expression.
05:39And so I latched onto music in a way that, you know, kind of changed my life.
05:44But Gareth, what you've achieved personally is amazing.
05:48But I think, you know, in terms of giving inspiration to people, with people with speech
05:56difficulties, there was really no one on the TV at that level at the time being totally
06:02honest about it.
06:03And so I think you were quite groundbreaking.
06:05I mean, you must have changed a lot of people's lives.
06:07You know, I think one of the greatest things I've achieved is that, you know, I heightened
06:11the awareness of stammering and sort of gave hope to people, you know, that with any form
06:18of affliction, you know, that holds them back from achieving their dreams.
06:22You know, I sort of think, encourage them, you know, to not give up.
06:27You know, I could have very easily just gone, nah, you know, I'm not going to enter Pop
06:31Idol because I have to do the interviews.
06:34I have to, you know, speak to Anton Deck at the end of the performance, which was my
06:39biggest fear.
06:40You know, I wasn't bothered about singing.
06:42That was easy.
06:43He was walking over to Anton Deck and going, right, here we go.
06:46And, you know, even situations like this now, I still have to push myself to do it because,
06:54you know, it is the hardest situation for me.
06:56So look at that hollandaise.
06:58That's thickening up beautifully.
06:59Put your egg on here.
07:00Is that all right?
07:01It's going to be a little wobbly, a little bit longer.
07:03Whatever you think.
07:04You're the master poacher, Jimmy.
07:05I'm the poacher-turned-gamekeeper.
07:07That was my diplomatic answer.
07:09So the beauty with this hollandaise, Gareth, is that it's a lovely canvas for lots of flavours.
07:13So you can turn this into a bernese by adding a tarragon.
07:16I love to add a little bit of chipotle paste, which you can buy in the supermarkets and
07:20it adds this little, you know, this fire around your mouth.
07:23You like a bit of spice.
07:24I love a bit of spice in my life.
07:26And you can also use chilli flakes, Tabasco, hot sauce.
07:30You can flavour this any way you like and you're going to get a lovely hint of red.
07:34And I promise this will not split.
07:36So you can do this hollandaise in advance and leave it on the hob.
07:39Wow.
07:40And then reheat it.
07:42OK, I think we're ready to put this up together.
07:45So...
07:45What are you going to serve it on?
07:47A nice big plate here.
07:47We've got a little plate there.
07:48Yeah.
07:49And we're going to do some spinach and some ham.
07:55This is definitely a good start to your day.
07:57OK.
07:58The croissant is the luxurious side, but actually it's your protein, it's your veg.
08:02Sure.
08:02This is right up Gareth Street.
08:05This is the kind of thing you eat when you're touring.
08:07Yes.
08:08I also love Paris actually as well.
08:11I try and get them at least two times a year.
08:16I love croissants.
08:18Croissants.
08:18Yes.
08:19They don't serve it like this in Paris, do they?
08:22This is our farmhouse take.
08:24That's right.
08:25Wow.
08:25There we go.
08:27Guess what I have playing in my head now?
08:29Unchained Melody.
08:30Classic.
08:31What a classic.
08:32It was the first song I ever released.
08:35And the rest is history.
08:36Yes.
08:37I mean, that is an amazing song.
08:40Is it quite nerve-wracking performing a song like that, knowing that it's had a history before?
08:46Yeah.
08:47You know, it's an absolute classic and you don't want to kind of murder it with your own version.
08:54But, yeah, you know, it got a great response when I actually released it, sold a lot of copies.
09:02You know, someone liked it at least.
09:04Oh, no, exactly.
09:05Here we go, Shiv.
09:06This smells delicious.
09:07Almost here.
09:08We've got some slippery little eggs here that are trying to slip and run away from this croissant.
09:13They were laid this morning, those eggs.
09:15Wow.
09:17Fresh eggs.
09:18So this is something that will definitely lubricate the throat.
09:21Sure thing.
09:22I want to lubricate my waist.
09:24I mean...
09:25You're training.
09:26I've got to say, you're training.
09:28So...
09:28Yes.
09:29Well, actually, my next tour...
09:32So I'm touring throughout the whole of 2026 with a show called Boy Band in the Buff.
09:38Oh, what?
09:39My job.
09:40Oh, no.
09:40We need to talk about that.
09:42So, um...
09:43Okay.
09:44Yeah.
09:44Well, I...
09:46You know, I obviously love music.
09:47Yeah.
09:48I love my training.
09:48And essentially, we brought both of those worlds together.
09:51So I get to perform with very little clothing on.
09:55Right.
09:55Hold that thought.
09:56Because I need to...
09:57I need to unravel that.
09:59Let's get this brekkie.
10:00I don't need to unravel that.
10:01That sounds brilliant.
10:01More on that later.
10:02In the meantime, here's some croissant Benedict.
10:05Oh, yes.
10:06Wow.
10:06Look at that.
10:07That's great.
10:16God, they look glorious.
10:17Luxury on a plate.
10:18Let's pop one for Gareth.
10:20Shall I pop that on here?
10:21Look, Gareth.
10:21You're going to have a mouthful there, my friend.
10:23Lovely.
10:24Thank you so much.
10:24You should just dive in or use the knife and fork.
10:26We have no manners on this show, so whatever you wish.
10:30I'm going to grab that.
10:31Look.
10:32Wonderful.
10:34I'm going to go straight in with the egg.
10:35Yeah.
10:36Oh, yeah.
10:37Look.
10:38Look where we go.
10:39Mmm.
10:40Oh, wow.
10:41Mmm.
10:43Mmm.
10:44That is so good.
10:45Mmm.
10:45Are you enjoying that, Gareth?
10:47Yeah, I like the little spices coming through in the hollandaise.
10:51So good.
10:52I'm a massive fan of eggs anyway.
10:54I eat a lot of meat.
10:55It's just absolutely perfect.
10:57It's time for a break, but I think Gareth and I are going to finish these off.
11:00And when we get back, Jimmy gets close to nature in Florida.
11:03So stick around and we'll see you after the break.
11:06Oh, shiver.
11:06These are great.
11:06lots of other people.
11:36Yeah, I don't know.
11:36We'll see you later.
11:36is coming up on today's show.
11:39Butcher Dave is here to show us
11:41how to make the most of our sausage.
11:43That's looking beautiful.
11:44Wow.
11:45We've got upcycling inspiration from Max McMurdo.
11:49Beautiful. Look at that.
11:50And there's a stunner of a cocktail.
11:54But before that, I get up close with nature
11:57on my adventure in Florida.
12:12I've got to say, it's absolutely stunning.
12:18This is a great way to get to my next spot,
12:21just a bit further along the beach,
12:23where I'm ditching my bike and embracing the board.
12:28And surf coach Marcie Baldwins promised
12:31she can teach me how to ride the waves like a pro.
12:40So, Jimmy, this is your surfboard.
12:43Up there is called the nose,
12:45just like the nose on your face.
12:46That's the nose.
12:47Back here, we've got the tail.
12:49The tail.
12:49The tail.
12:50The body of the board is called the deck, okay?
12:54And the sides are called the rails, the side rails.
12:58The nose, the tail, the deck, and the rails.
13:01Yes, that's correct.
13:01Okay.
13:02Yep.
13:03You always want either your nose or your nose,
13:05or your tail pointing straight out towards the horizon.
13:09Okay.
13:09Okay, so as those waves approach you,
13:12you want your nose pointed straight towards the wave.
13:15Give it a little push and it'll punch right through that wave.
13:18Right, so always follow your nose.
13:20Always follow your nose.
13:22Got it.
13:23Once you feel that wave push you,
13:25you want to do a pop-up and that's standing up on the surfboard.
13:28A pop-up?
13:29A pop-up, do you want to see how to do that?
13:31Yes, please.
13:31I'll show you.
13:32Yeah.
13:32Okay.
13:33Whenever you're laying down on your surfboard,
13:35you always want your toes all the way back to the tail.
13:40Okay.
13:41Okay?
13:41Now, once you feel that wave push you,
13:44it's time for your pop-up.
13:45So hands flat on deck, do a push-up motion,
13:50and slide your feet right up underneath you.
13:54Knees bent, arms out looking forward.
13:57Okay, so it's a knee bent, not a jump-up then?
13:59No, it's not.
14:00There's no major rush.
14:02So let me have a little look.
14:03Just take your time, especially starting out.
14:04So it's this foot forward?
14:06Yes, left foot forward, as far forward as you can get it.
14:08So it's...
14:10So are you here like that?
14:11Yes.
14:11Not like that.
14:12Correct, yep.
14:13So it's...
14:14Awesome.
14:15Yeah, let's go.
14:16And knees bent.
14:17Knees bent, that's it.
14:18And that should work?
14:19Yes, that should work.
14:20Not a chance.
14:22Let's give it a whirl.
14:22Okay, all right.
14:24Last but not least,
14:25some very important safety instructions.
14:28I know you're going to just totally shred out there,
14:30but if you do fall, I want you to know how to do that.
14:32Yes, please.
14:33Okay?
14:33All right, perfect.
14:35Yep, I'm definitely going to know how to do that bit, Marcie.
14:46Do you know what?
14:48This looks a lot easier in the movies.
14:54But I reckon I'm finally getting the hang of it.
14:57I'd best quit while I'm ahead.
15:03Unlike me, there are some famous residents of Florida
15:07for whom the water really is their natural habitat.
15:22I'm on my way to meet Andrew Sandal, CEO of the Bishop,
15:26proud home of the Parker Manatee Rehabilitation Centre.
15:34These gentle giants are one of the state's most iconic
15:38and threatened species.
15:53Manatees mean a lot to people in this area.
15:55I mean, you're standing in Manatee County on the Manatee River,
15:59a street away from Manatee Avenue.
16:01So, yeah, those manatees are a pretty big deal in this area.
16:04And there's a lot of time and effort is put in across the state
16:07to protect them because, obviously, they are very vulnerable.
16:10What pressures are they facing?
16:11Their biggest problem is leisure boating.
16:13OK.
16:14They get hit a lot by boats.
16:16So, we have Ripken and Toba in here right now.
16:18They're both about a year and a half old.
16:20Both were orphans.
16:21Ripken was found with a lot of boat strikes on him.
16:24Toba was probably only a couple of weeks old,
16:26so he probably doesn't even remember ever living in the wild.
16:30In their natural habitat, manatees graze on seagrass,
16:34helping to keep Florida's ecosystem in balance and supporting fish stocks.
16:38So, it's vital to get them back home.
16:42We're getting them up to speed here.
16:43We're getting them up to weight.
16:45We're getting them conditioned so they can go back out in the river.
16:48And this is all about making sure that they have a best-case chance of survival
16:52when we get them back out into the rivers.
16:56As well as medical care,
16:57the team here have to keep up with their mammoth appetites.
17:02Wow, so is that all their food?
17:04Uh, this is their food for this afternoon and this evening.
17:06They've already had three cases of this this morning when we came in.
17:10Manatees can munch an incredible 90 kilos of food a day.
17:14So, I've offered to lend a hand.
17:17What were you feeding them today?
17:18So, most of this is different types of lettuce.
17:20We have endive, we have iceberg, we have romaine.
17:24But we also have some wild food today,
17:26because we're trying to get them used to eating wild food again.
17:31The main work we do back here is with these things, feeding tubes.
17:33So, these will be sunk to the bottom, filled with lettuce,
17:36and then this will teach them how to grub on the bottom
17:38to actually pull their food up and eat it from the bottom of the river.
17:41Right, so in a way you turn these lettuces into like a grass bed?
17:46Yeah. So, we'll put these down onto the floor,
17:50and then you'll slide them in with the root.
17:52Like this?
17:53Yes, exactly that.
17:54Oh, it's quite tricky, isn't it?
17:56Takes a lot of pram.
17:58Like that?
17:58Yeah.
17:59And then we'll fill the whole tube up,
18:00and we will have to do multiple of these to give them their food for the afternoon.
18:03Well, it's quite good fun, this, isn't it?
18:05This is the strangest salad I've ever made.
18:12Which way do I take this, then?
18:13Let's come through this way.
18:14Come on, then.
18:17The boys don't seem to have spotted there's a new chef in the kitchen, though.
18:21So, what do I do? Just place her in?
18:23Just very carefully, so just lay it into the water, and then just slide it in gently.
18:27Okay, but they're not looking.
18:34My amazing sinking salad bar.
18:38Oh, there it goes.
18:43Ripken's coming around.
18:56Such amazing creatures.
18:57Incredible.
18:58So graceful in the water, unlike me.
19:00But now, are you ever disappointed by your sausage in the morning?
19:03I get such sausage disappointments.
19:06Yeah.
19:06That doesn't sound good.
19:08No fear, because we've got Butcher Dave here, everyone.
19:10Woo-hoo!
19:11Hello, Butcher Dave.
19:12And Butcher Dave is going to give us a masterclass on how to make the perfect banger.
19:17So, Dave, what are we looking at first?
19:19Well, so we've got a certain amount of equipment here, including our kitchen mixer,
19:23which we're going to mince with.
19:25So we've got some sausage skins, natural, old casings, got some seasoning, lemons, lemon zest,
19:30garlic, rosemary. So the first thing we want to do is get you on the mincer, Gareth.
19:35Right.
19:35So if you want to grab some of that and start popping that through there.
19:39Gareth has sang some bangers, Butcher Dave is making bangers.
19:43Well, exactly. It's a match made in heaven.
19:45Just talk about that attachment there, because if you wanted to make sausages at home,
19:49you can turn, like, your home mixer into a mincer.
19:52You can buy those attachments.
19:54Yeah, so just wallop that all the way on.
19:56Is that it?
19:57And just keep pushing.
19:58Oh, okay.
19:59I'll hold that up there.
19:59That is so satisfying.
20:00Oh, wow.
20:01This is cool.
20:02So, Dave, you're putting in there pork shoulder and pork belly.
20:05Pork shoulder and belly has gone in there to give us our fat to meat ratio.
20:09Right.
20:09So we get a nice moist sausage, which is always key.
20:11Gareth is going fast.
20:13Gareth, Christ, hold on.
20:14I've got to get to work here.
20:15Gareth's a ton mincer.
20:16Look at that.
20:17I'm going all right, mate.
20:18So do you want a job?
20:19So you put in your seasoning?
20:21Put the seasoning and the rusk.
20:22Give that a little bit of a mix.
20:23Why do you need the rusk?
20:24So the rusk is like a breadcrumb.
20:26So what we need to do now is add ice cold water.
20:28Okay.
20:29Because what happens when we add this, it starts to hydrate the rusk, which then activates the yeast.
20:34And as it activates the yeast, what it does is build temperature.
20:37So the ice cold retards that action and allows it to sort of...
20:42So you've got the rusk in there, which is like an unleavened bread.
20:47So it's a binding agent as well, isn't it?
20:49Absolutely, yeah.
20:50So it helps the sausage to start sort of sticking together.
20:52Yeah.
20:53And then the salt within the seasoning sort of starts to break the protein down.
20:57Jim, can you just cut them in half?
20:58This is a fancy sausage, hey.
21:00What are you putting in there flavour-wise?
21:00So we've got rosemary, garlic, lemon, lemon zest.
21:03Lemon in a sausage, I love it.
21:04So we're just going to mince them up.
21:06Gareth's already here.
21:07Do you know what?
21:08I've never seen such quick mincing.
21:10No, neither have I.
21:12I mean...
21:14Now what do we do now, Richard Dave?
21:16What we do now is give this another mix.
21:17And as we can see, it's starting to grow in volume.
21:20It's starting to get a lot bigger.
21:21Yeah.
21:22So now what we want to do is, now that's hydrated a little bit,
21:25start chucking our mince in.
21:26Yeah.
21:27People have their favourites when it comes to sausages.
21:29Yeah.
21:29The great flavours are things like sage.
21:31Get in there, Gareth.
21:31Cumberland.
21:32Yeah, the Cumberland sausage, Lincolnshire sausage, that kind of stuff.
21:35What's the new take on flavours?
21:37As big and bold as you can possibly go.
21:39Like what?
21:39So we do...
21:40I do a chip shop curry sausage.
21:42Ooh, wow.
21:43Which is essentially a chip shop curry sauce.
21:45Yes.
21:46In a sausage.
21:46It's a sausage, wow.
21:47I'm sold.
21:48It's incredible.
21:49Because years ago you thought, I'll put a little bit of red wine in,
21:51and that's getting quite exotic.
21:53But now...
21:53Now we go for it.
21:54Yeah.
21:55Gareth, you're back on shoving it through the mincer.
21:58Okay.
21:58So you're going to put it through again?
22:00Yeah, we're going back through again.
22:01You're mincing twice, Dave, and why do you mince twice?
22:04So if you mince once, it's going to be more sort of like a continental sausage,
22:07which is quite coarse.
22:08Whereas in England, we quite like a smoother sausage, not so harsh.
22:13I never thought I'd see Gareth Gates making sausage.
22:17As I said, he's natural with a banger.
22:18He's natural with a banger.
22:21And what is this equipment now, Dave?
22:22This looks serious.
22:23So this is our sausage stuffer.
22:25So what we're going to do, we're going to stuff this big cavity hole here,
22:30and then what we're going to do is this big piston is going to wind up,
22:34and then you get to make sausages.
22:36Oh, fantastic.
22:36But first, you've got to put that on.
22:39So this is really interesting because you can buy sausages now that have artificial skins,
22:44and they're often made of collagen.
22:45Yeah.
22:45This is natural casting.
22:47So this would be the pig's intestine.
22:49Yeah, it feels like silk.
22:50It's lovely.
22:51You've got to find the end.
22:52That's the trick.
22:53So you've got to come sort of in here like this.
22:58Then what you've got to do is, right,
23:00so you've got that there, and you've got to split it open with your fingers.
23:03Hold on.
23:05There we go.
23:05There.
23:06Then you've got to dunk it.
23:07There.
23:07Put my fingers back in?
23:09No, yeah, but spread them apart.
23:11That's it.
23:11And give it a little dunk.
23:12Yeah.
23:13Right.
23:14So, Dave, when people are making sausages,
23:15what's one of the biggest mistakes they do when they first start?
23:18We're about to find out.
23:22It's normally too much pressure.
23:24You don't want to sort of strangle your sausage.
23:26Yeah.
23:26So what am I doing here?
23:28So if you pull that now back up, keep...
23:30Hold that there, because we need garrison mints first.
23:33Dave's going to load the barrel in here with the mix.
23:36Yeah.
23:36And then you'll put the skin over the nozzle.
23:39Yeah.
23:39OK, so...
23:40Do you want me to clear that?
23:41Yeah.
23:41I'll put that in the fridge.
23:42So what we're going to do...
23:43Yeah.
23:43...is we're going to grab this...
23:45And then you're just literally going to stuff it in.
23:47...and we're just going to pop it in the bottom.
23:48But what we want to achieve...
23:49Yeah.
23:50It's a tight pack.
23:51Yeah, no air.
23:52What's your favourite sausage flavour?
23:55Do you know what? This is pretty good.
23:56This one.
23:57OK.
23:57The rosemary garlic.
23:58Lemon, fennel and parsley.
23:59I love a chilli and fennel.
24:00That's quite...
24:01Yeah, chilli.
24:01So what we're going to do...
24:03Slide that into there.
24:05OK.
24:05And then pop that on there.
24:06There we go.
24:06Just all the way down?
24:07That's it.
24:08And then you've just got to keep going.
24:10Keep going.
24:10You've got to load it up.
24:11So we do all sorts on this show, Gareth.
24:13What is this show?
24:14So next week we're going to get fired out of a cannon.
24:18It's really satisfying.
24:19About there.
24:21Yeah.
24:21Right, Jim, can I borrow your knife, please?
24:22Gosh, that's so nice and squidgy.
24:24I'm going to wash my hands now.
24:26OK, what you're going to do is push this forward.
24:29Right.
24:29And then with your forefinger and thumb,
24:31just hold here with a little bit of pressure.
24:34Right.
24:34As you do that, I'm going to get my lever on the end.
24:38Jim, do you want to go around and help Gareth?
24:40Yep.
24:41Then what we're going to do is I'm going to start twisting this.
24:44So you just want to let the air out a little bit.
24:46And then you're going to see that it's going to start pushing through in a minute.
24:49So we're going to start going in a minute.
24:51There we go.
24:52Wow.
24:53You just want to hold that.
24:54So now your pressure is going to dictate, there we go, how fat you get.
24:58Just a little bit of pressure on.
24:59All right, nice.
25:00There we go.
25:01Look at that.
25:01Look at that.
25:02Oof.
25:03Look at that lovely coil.
25:04So if we get a little bit more pressure on your fingers,
25:07we'll get a little bit of a fatter sausage.
25:09All right.
25:10See, I'm going to let it go now.
25:11You ready?
25:11Yeah, go.
25:11Go.
25:13That's looking beautiful.
25:14Wow.
25:15Look at that, guys.
25:16You are a natural.
25:18You're a pro.
25:19All right.
25:19But, mate, forget the singing.
25:20Go on tour with your sausage.
25:23The tying of sausages is really important, isn't it, Dave?
25:26No pressure, Dave.
25:27You wouldn't just get this sausage and immediately cook it.
25:32You want to tie sausages because you want to hang them, don't you?
25:35Hang them so they dry out so then the sausages don't split.
25:38Right, so tying.
25:39We want to go, one, grab our length.
25:41So that's the length of the sausage.
25:42Two, flip over, drop in down.
25:46And then that's three.
25:47Okay.
25:48Then that's coming through.
25:49Wow.
25:50Then that is coming up.
25:52Whoa.
25:53So then we pinch and come back down and through.
25:56Can you do it super fast now?
25:58And then up, yeah.
25:59Oh, my goodness.
26:00Look at that.
26:00Look at that.
26:01I mean, that's a round of applause.
26:07That is a sausage masterclass.
26:09That is a banger.
26:10Yeah.
26:10It's time for a break.
26:12Pop the kettle on.
26:12Don't go anywhere because when we come back, there's cocktails and DIY.
26:16But don't worry, not at the same time.
26:18I tell you what, that was so impressive.
26:19Can't wait to eat those.
26:20That's what I want to do.
26:40Welcome back.
26:41We've been having so much fun with our lovely guest, Gareth Gates.
26:45Gareth Gates.
26:47We brought some luxury to breakfast.
26:50Oh, wow.
26:51It's just absolutely perfect.
26:53Met amazing wildlife in Florida.
26:55This is all about making sure they have the best chance of survival.
26:59Learn how to make sensational sausages.
27:03And now it's time for a little upcycling project from our in-house designer, Max McMurdo.
27:07I can't wait to see what he's come up with.
27:19How many of us have got an old piece of furniture like this kicking around in the garage?
27:24I know I do.
27:25This one's particularly useless because one of the drawers is missing, as you can see.
27:30But I'm going to save this from landfill by turning it into a wine rack.
27:35I think, first things first, let's take it apart and start marking out some lines.
27:42Must be careful to save all the screws.
27:46There we go.
27:47A lovely kit of parts.
27:52Now what we need is a wine bottle.
27:55And I happen to know this is one of Jimmy's favourites.
28:01And rather than having the bottle horizontally, I actually want it to be net down.
28:06Because with a bottle like this and a cork in the end, you want to keep the cork wet.
28:11So if that cork dries out, that's when your wine can go off because the air gets to it.
28:17So we'll cut a hole out the front that's small enough for the neck.
28:21Back will bring forwards to take the weight of the bottle.
28:27I'm going to start with the front.
28:29So I'm going to utilise this hole here using a hole saw.
28:45There we go. We're through.
28:46Look how hot it's got.
28:47Smoking.
28:49And actually, that is going to be spot on.
28:53Good.
28:54Another two of them then.
28:57Let's drill some holes.
29:13Lovely.
29:15Right, how does that look?
29:18That's ideal actually.
29:20And I think what I'll do is I'm just going to cut across there and there.
29:26And we just need to do the back.
29:34There we go.
29:36The neck of the wine bottles fits perfectly.
29:42So the same again for the back, for this diameter and then we can assemble it.
29:47Now this time we're going to use this bad boy.
29:52Fantastic for cutting out lovely shapes like this.
29:58So there we have the back.
29:59That will take the bottom of the bottles there.
30:02That's the front of the drawer there.
30:05And that side.
30:07Now instead of having the back at the back, we're going to move that forwards
30:12to support the weight of the bottle there.
30:14Let's assemble it and try it in the unit.
30:26Let's see if the bottle of wine fits.
30:31So I think that goes in there.
30:39Beautiful.
30:40Look at that.
30:41Another one there.
30:43And a little surprise for the top coming up.
30:54Right, everything is constructed.
30:57Let's assemble it together.
31:01Hopefully it fits.
31:03Yes, lovely.
31:04Six bottles of wine stored within the unit.
31:08What about the space at the top though?
31:10And how are you going to drink the wine?
31:12Imagine two rows of suspended wine glasses.
31:19Oh yeah.
31:21Ah, satisfaction.
31:25Good.
31:26The best way to get a nice straight line is use a straight saw.
31:47I'll take that.
31:48That's pretty good.
31:52There we go.
31:58Now hopefully, the proof is in the pudding.
32:04Yeah, there we go.
32:07Six wine glasses for six wine bottles.
32:09Perfect.
32:11Time to reassemble it.
32:15Ding.
32:22Tops on is the moment of truth.
32:25First draw in.
32:27Three bottles of wine perfectly housed.
32:31Let's go for six.
32:38Oh yes.
32:39All on sliders.
32:41I love that.
32:43It's so satisfying.
32:45And actually rather useful, isn't it?
32:48It actually looks quite beautiful too.
32:51I'd have that in my home with pride.
32:53Do you know what?
32:54If you really wanted to take it to the extra level, you could maybe add a splash of paint,
32:57or some wallpaper, some decoupage.
32:59You could make it look even better.
33:02But considering this was left in the garage doing nothing with a missing drawer,
33:06it was destined for landfill, and now it's a beautiful, functional piece of furniture.
33:12Tell you what I have forgotten.
33:14Corkscrew.
33:19Now is there anything he can't make?
33:21Do you know what?
33:21I will never look at a piece of furniture the same again.
33:24Absolutely.
33:25Well look, it's time for more chat with Gareth while we whip up a cocktail.
33:28What's on the menu?
33:29So this is a bit fancy.
33:30I know Gareth was in town.
33:32I'm thinking dinner party.
33:33I'm thinking elegant.
33:34So we are going to do...
33:36A bitter sorbet float.
33:38So what's going in here, because this is going to melt quickly.
33:40Into my glasses, I've got these spheres of sorbet.
33:43You can use raspberry, blood orange or lemon.
33:45I've got some Lambrisco and some white vermouth.
33:47We're going to top with a little bit of Angostura bitter and a shaving of nutmeg.
33:51I'm going to get on that.
33:52You get on that.
33:53So I've got to ask you, Gareth, one of the things you did is you won celebrity S.A.S.
34:00Who dares wins?
34:01I did.
34:02I mean, that looked terrifying.
34:04It was the best and the worst experience of my life.
34:08It really is fully immersive.
34:11You know, you expect, you know, to go there and it'd be hard, but they really put you through
34:17your paces.
34:18They stretch you in every way possible.
34:21Physically, emotionally, mentally.
34:23So what you see on screen, it's the same as soon as they stop filming.
34:26They carry on.
34:27Yes, yeah, it's exactly like the selection process.
34:31So it must be, I suppose, the positives.
34:33Because you're all in the same boat, does it really make you bond together?
34:36Yeah, yeah, yeah.
34:37You're sort of all, you know, in it together.
34:39And, you know, there's a mix of people in there.
34:42There were politicians in there, sports people, pop stars that, you know, and for the first five
34:49minutes, everyone sort of cares who's there.
34:52But then after that, nobody cares because you're just all looking out for each other.
34:57I was going to say, though, but there must be an element of competition because it is a
35:00competition and sometimes you're pitted against each other.
35:02Sure.
35:02So how did that ever make you feel when all of a sudden you have to then go head to
35:06head?
35:06Yeah.
35:07Physically?
35:07Yeah, it was tough.
35:09But, you know, because I lost Pop Idol, I was making sure I was winning this one.
35:15But, yeah, you all have to kind of buckle together and, you know, actually help each
35:19other out in a real selection process when you're part of an army.
35:24Do you think it was more of a mental, because the physical strength obviously is important,
35:28but do you think actually it's more about your mental strength in those situations?
35:31Yeah, massively, you know, and they really know how to get into your head.
35:35You know, that final stage when you're in torture and I think we're in there for about
35:4215 hours having to hold kind of stress positions and listening to sounds you never want to hear
35:47again.
35:47Oh, my goodness.
35:48You know, but I had to tap into my hardship as a kid, you know, kind of growing up with
35:54a speech impediment and I think that's what got me through.
35:58Time's gone on.
35:59It was a really, really incredible experience and I'm actually waiting for them to ask me
36:04about for the all-stars.
36:06Wow.
36:06I'd love to see that.
36:07I thought the sausage making was tough, but that sounds horrendous.
36:10He can do everything now.
36:11One man show there.
36:13So this is the end result.
36:15It's still holding nicely.
36:16This is my bitter sorbet float.
36:19Wow, they look pretty as a pitcher, don't they?
36:30What?
36:31Bitter sorbet float.
36:33Is this something a Bradford boy's going to serve at a dinner party?
36:37Absolutely.
36:37Look at this.
36:38This'll get you singing.
36:40Hang on.
36:40Ooh.
36:41Ooh, there's a kick to that.
36:43It's nice.
36:43Oh, my lord.
36:44That is good.
36:45After a drink, my stomach gets better.
36:47This is it.
36:47Go, drink away.
36:51Don't go anywhere.
36:52We've got one more dish coming up.
36:53And we'll be right here to stay with us.
36:55Yes, that's so good.
36:56We just need bigger glasses, I think.
37:15Welcome back.
37:16It's been an absolutely wonderful show so far with our brilliant guest, Gareth Gate.
37:19Yes, so good to have you go.
37:22It has been a packed morning.
37:24From a lush, velvety croissant benedict.
37:27Yeah, I like the little spice coming through in the almond days.
37:32To animal adventures in Florida.
37:33I mean, you're standing in Manatee County on the Manatee River, a street away from Manatee Avenue.
37:39So yeah, those manatees are a pretty big deal in this area.
37:42Building bangers in the studio.
37:43And woodwork with Max.
37:45The best way to get a nice straight line is use a straight saw.
37:49And of course, a very floaty cocktail.
37:55Now it's time for the last dish of the morning.
37:57And I don't know about you, all that sausage making has made me really hungry.
38:00Well, I've got a lovely hearty one up my sleeves.
38:03We are going to do a sausage and mash with onion gravy, Jimmy.
38:05Who doesn't love sausage and mash?
38:07I love it.
38:08It's an institution, isn't it?
38:10It is an institution.
38:10And better still, because we're using the sausages that Gareth made with his bare hands.
38:15I enjoyed it.
38:16They're special, aren't they?
38:17So I'll put the sausages on and I'll get on with the gravy first.
38:20I'm going to do an onion gravy.
38:22Delicious.
38:22And you are on the mash?
38:23I'm going to do a mash.
38:24I've got a cream infusing with some butter, garlic, and I've got some thyme in there as well.
38:29Doesn't get any better.
38:30Doesn't.
38:31So Gareth, what is your go-to comfort food?
38:33If you've been out, you're on touring or gigging, what do you come home to and just go,
38:38Oh, this is the best?
38:40I mean, I'm actually very, very, very healthy usually.
38:43So it's always sort of lots of meat or kind of veg.
38:49Yeah.
38:50And then, you know, it's finding ways to make that a little bit different.
38:54Have you always been this healthy?
38:55You always have changed with your journey and your life?
38:58Yeah, but it's, you know, it's very hard being on the road all the time.
39:01You know, it's, it's, and it's, and it's hard to be disciplined on the road.
39:04You know, if you're in a car and you're sort of on motorways all the time, it's, it's much easier
39:11just to stop at services, you know, and grab something really rubbish.
39:14Rubbish, yeah.
39:15Do you know, so many people have said that we've had on the show that have said about touring,
39:19gigging, whatever, the service station is the killer.
39:21Yeah.
39:22Because it's convenient, you pick up a pasty, a packet of crisp or whatever it is.
39:25No nutrition though, hey?
39:26No, it's difficult.
39:28You have to sort of plan ahead.
39:31Yeah.
39:31You know, make some eggs, you know, put them in a box and take them with your own...
39:35You love your eggs.
39:35I do love eggs.
39:36Why don't you go and tour with a load of chickens?
39:39That'd be so tasty.
39:40Exactly.
39:42Now, look at this, look at these sausages.
39:44Hand-tied sausages, so...
39:46Beautiful.
39:47If you are lucky enough to still have a high street butcher
39:49that makes their own sausages, get down there and buy them because
39:53this is what keeps them in business.
39:55If not, get Gareth Gates around.
39:58Exactly, I'll make you.
39:58You'll make a sausage.
39:59I'll make a sausage.
40:00Sing you a banger and make you a banger.
40:03Nice big fat jobs here.
40:04So, also musical theatre, that's been a massive part of your journey, hasn't it, Gareth?
40:08Sure thing, I mean, I...
40:09The first thing I ever did, my first school, were actually putting on a production of Joseph
40:14and his amazing Technicolor Dreamcoat, you know, and I was a very shy boy,
40:19wasn't able to speak all that much and that was the first thing I ever did.
40:24I went along to the auditions, I sang a song for the music teacher and yeah,
40:30and I got the role of Joseph and then 15 years later, I had a meeting with Angelo Webber.
41:05Oh wow.
41:05Time steps in?
41:06Yeah, it was great.
41:08I guess all the different things you do, they're different facets to this voice that you have,
41:12right?
41:13Sure thing.
41:13So you can turn your talent into different forms, which is your favourite?
41:16Singing on stage, in a studio, musical theatre?
41:20I enjoy theatre these days, I think it's because it's all life, you get that instant sort of gratification
41:28of the audience. Also, you know, acting is a big release for me because, you know, when I'm in a
41:36theatre show, when I'm playing a different character, I'm not me, I'm in whatever role I'm playing,
41:42you know, and I've found that really liberating over the years, you know, because when I'm being
41:47asked questions about me, you know, that's when I often struggle with my speech. When I'm speaking
41:53in a different accent, walking in a different way, breathing in a different way, I'm actually
41:57playing somebody else.
41:59You can play a character, it's almost like a shield.
42:01Yes, exactly, it's a mask, and, you know, I find that really helps.
42:07God, that's fascinating, isn't it?
42:08Yeah.
42:09So just, I'm going to run through what I've done here, so I've put, the onions have gone in,
42:12I've put a bit of flour there, a bit of masala wine, and then some stock, and just let that
42:18thicken
42:18up, lovely onion gravy.
42:20Those sausages smell incredible.
42:21How's your mash coming on?
42:23So I'm doing something unusual, I don't know if you noticed, so rather than mash it, I'm using a
42:28whisk on a very low speed, it needs to be low, otherwise you're going to activate too much of
42:32the sticky starch inside the potato and make it quite unpalatable, but this aerates the mashed
42:38potato and makes it really light and fluffy, and it's just a nice different way to do it.
42:42Nice.
42:42And then, you know, it's got that lovely cream that's got infused garlic and rosemary in it,
42:47so it's going to taste sublime.
42:49So I've just browned off those sausages, I'm going to put them in the oven for about 15 minutes,
42:55and I'm just going to deglaze that pan a little bit with a little bit of this.
42:59Salah.
42:59So what are you looking forward to most on your tour?
43:04Just, I think, A, performing all those big, big hits, you know, from all those big boy bands,
43:13you know, it's an unusual take, but what I'm trying to create with the show, it's like the
43:18singing version of Magic Mike's, it's like, it's very classy and lovely, but it's like the singing
43:25version of that.
43:25That is exactly what is needed, because you think of the audience in that crowd,
43:29well, I'm an absolute target audience, we've grown up in, you know, the 90s, the noughties,
43:33we want the music, we want the buffness, we want it all.
43:35And it is entertainment, isn't it? It's pure entertainment, it's fun.
43:39Yeah, and let your hair down, well, not only your hair, but let it all down.
43:45Let it all down. No, they've got really tight pants.
43:47Have they? Gareth Gates, what's happened to you?
43:50Of course, of course it is.
43:51And where's the most exciting place that you've travelled to on tour,
43:55because obviously you've been everywhere, really.
43:57I'd say here today.
43:58Oh, you, he wants an extra sausage, that's what he wants.
44:02Do you know what? Gareth wants an extra sausage.
44:04He can't wait to get out of here. He's like, this is a madhouse.
44:09Right, sausages.
44:09How is it all coming? It smells so good.
44:11So good.
44:13Mmm.
44:13Mmm. Okay, I'm going to give a...
44:15Mmm.
44:16So, I think we're going to...
44:18Look at those brown beauties.
44:20Oh!
44:20Wow, they look great.
44:22There we go, Shiv.
44:23Oh, I'm all over this.
44:24I think we're going to name this Gareth Gates Hearty Sausage and Mash.
44:30Look at that.
44:32Oh!
44:34Yes.
44:42Here we go.
44:43Oh!
44:43Mmm, wow, look at this.
44:45I know.
44:45Nice banger.
44:47I'm going to give you two.
44:48Oh, really?
44:48Wow.
44:49I'm going to get into that mash.
44:50You don't have to sink for your supper, though.
44:51Where's my little mash scooper?
44:53We've got a...
44:54Oh, come on.
44:54Wow.
44:55Oh, you're going to have to help me in there.
44:56Should we hold it?
44:57Yeah.
44:57This is proper thick mash.
44:59It is now, isn't it?
45:00So, this is, for me, ultimate comfort food.
45:04You get home from the farm.
45:06It's cold.
45:07It's been raining.
45:08You're miserable.
45:09One mouthful of this.
45:11A little bit of sausage on there.
45:13A hot meal is the way forward.
45:13Do you want extra gravy?
45:14Oh, yes, please.
45:15Plenty of gravy for me.
45:16Good.
45:17Oh!
45:18Look at that, there you go.
45:19Thank you so much.
45:21All right, Jimmy, I want to try this sausage.
45:23Yeah, go on.
45:26I tell you what, Gareth, you've had so many achievements in your life, but making this
45:31sausage has got to be up there, hasn't it?
45:32Oh, massively.
45:33I mean, it's a banger.
45:34And what's also a great achievement, I haven't spilled anything down my wife.
45:37Yes!
45:38That is a miracle, not an achievement.
45:42Absolutely delicious.
45:43I've got to say, that is a banging way to finish the show.
45:46Isn't it?
45:46It's been an absolutely fabulous, jam-packed show.
45:48But before we go, we've got to say a massive thank you to Gareth Gates, everyone.
45:52Thank you for having me.
45:54Thank you so much, dude.
45:56Lovely.
45:56See you all next week.
45:57Yes, right.
45:58Come on, finish this mash-up.
46:30Here's the takers.
46:31You
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