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Jimmy and Shivis Farmhouse Breakfast - Season 3 - Episode 06: Antony Costa
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00:00All rise is the best one.
00:02Oh, I disagree. One love's got to be the best.
00:05All rise.
00:06Shibby, you're not always right. It's one love.
00:09All rise.
00:10Oh, Shib, come back.
00:11I tell you what, sorry seems to be the hardest word.
00:14Let's get on with the show, Shib.
00:16Welcome to the show that weekends were made for.
00:19I'm feeling like I'm on holiday.
00:20We've got food.
00:21Oh, I love that.
00:22We've got countryside.
00:24Hey, look at that.
00:25We've got crafts.
00:26I'm happy with that.
00:27And we've got lots of wildlife.
00:30Oh, here they come.
00:30So, if you're looking for some weekend cooking inspiration.
00:33That's fantastic.
00:34You have inspired me.
00:35You fancy a bit of DIY or a cheeky tipple.
00:39That's not bad.
00:41Or if you just want to hang out with some famous friends.
00:44Forget the singing.
00:44Go on tour with your sausage.
00:46And some furry ones too.
00:48Wear the long face.
00:49You're in the right place.
00:50I cannot wear it.
00:52Settle back for Jimmy and Shibby's...
00:54Farmhouse breakfast.
01:05Welcome to Jimmy and Shibby's farmhouse breakfast.
01:08Yesterday we're joined by Brit award-winning singer, songwriter, model and actor.
01:13And one quarter of one of Britain's best loved boy bands.
01:17With a string of number one hit singles and albums, he's also trod the boards and musicals
01:21as varied as blood brothers to Mamma Mia, the party.
01:24Yes, so please all rise for the amazing member of blue, Anthony Costa, everyone.
01:29Woo-hoo!
01:31Yes!
01:33But we have got breakfast on its way.
01:36Curtsy of Shib.
01:37We have indeed.
01:38You know, I'm always wearing to go.
01:39Oh, yeah.
01:39But should we see what's coming up on today's show?
01:43We've got a unique foodie challenge for some fussy eaters.
01:47Okay.
01:48That is one lovely monkey platter.
01:51We try our hand at fruit carving.
01:54Oh, that is good, you know.
01:55Shibby whittles herself a woodland whistle.
01:58Wow.
01:58There you go.
01:59I'm very happy with that.
02:01We rustle up a cocktail.
02:03And we serve up some kebabs, Indian style.
02:08But now time for a little breakfast.
02:10Now, I love a bit of tropical twist to everything.
02:12And this is really wholesome, healthy and so simple to do.
02:15Granola, massive staple, hey?
02:16So we've got a host of beautiful ingredients.
02:18We've got oats, a mix of nuts.
02:20We've got almonds, pecans, hazelnuts, seeds, coconut.
02:23I'm going to make a little wet mixture here.
02:25Right.
02:25I've got some sugar, honey, oil and some vanilla.
02:28And I'm going to bake that.
02:29Okay.
02:30In the meantime, Jimmy, can you make a little compote with mango, coconut water, mint, lime and some ginger?
02:36Lovely.
02:36Because I know Anthony is into a healthy, you know, you're back into healthy eating now, aren't you?
02:40What's your breakfast go to?
02:42This, mate.
02:42Is it?
02:43Yeah.
02:43Whenever I'm away with the boys, you see, because we travel the world and different hotels and sometimes you don't
02:50want the same old greasy bacon, greasy sausage.
02:53Can't be good for your boys.
02:55No, it's not really, but that is my go-to.
02:58I love the compote, I love the whole fruit thing going on about it and it just refreshes you for
03:03the start of the day.
03:04Healthy.
03:04So is it going to be different now?
03:05Because obviously this is a big 25 years.
03:08Quarter century.
03:08Can we just stop there?
03:09Are you sure?
03:1125 years.
03:12It can't be, then.
03:13Yeah.
03:1325 this year.
03:14You're old.
03:15It is.
03:16It's remarkable.
03:16It just seemed like yesterday.
03:17But it's because the songs are so timeless.
03:19You can take yourself right back to a time and a place where life was just easy.
03:23Yeah.
03:24But let's go right back to the start because the beginning of Blue.
03:27Yeah.
03:28Because you did a bit of acting before.
03:30I did.
03:30I was in a program called Grange Hill.
03:31Yeah, I remember Grange Hill.
03:33So Grange Hill and then you just decided, you and a couple of mates.
03:38Yeah.
03:39Me and Dunk met on the, yeah, we started auditioning for boy bands and that's how I met the lads
03:44through different auditions and stuff.
03:46We see each other on the same circuit.
03:49Dunk got into a band.
03:50I got into a band.
03:51It didn't quite work out.
03:52So we decided just to, do you know what?
03:54We see each other all the time.
03:56Let's just do something together.
03:58Yeah.
03:58And we found a manager.
03:59He was looking for a boy band.
04:01Got one of the lads in, Lee.
04:02He got Simon in.
04:03And then that's how sort of Blue was born, really.
04:06I mean, do you ever dream that it would just kick off like it did?
04:09No, because you sort of grew up for a year.
04:11And obviously, as you come back, that was our first song we ever recorded as a band.
04:15And it was going to be our first single because we had no other songs then.
04:20And then we started recording the first album.
04:22We got signed to record the first album.
04:24And it's a year of hard graft, i.e. going up and down the country, building that fan base, you
04:29know, doing that old school way.
04:31Do you know what I'm saying?
04:32Well, people don't realize that, do you?
04:32Because I think we live in the world of these sort of talent shows and all that kind of stuff.
04:38But you were there, you were there absolutely going out, grafting, testing material.
04:42And that's never easy.
04:43Can you remember going to clubs and performing and just going, oh, no.
04:46Yeah, oh, mate.
04:47The amount of clubs we went to and got booed.
04:50That's the fun of it, though.
04:51Because I can look back now and talk to you guys and go, we got booed.
04:54It was the funniest thing in the world.
04:56We'd be standing on stage going, yeah, yeah, yeah, yeah, yeah.
04:59And it's like, boo, get off your rubbish.
05:01And you're like, yeah, I know we are, but we're going to be handing a lot of money, hopefully one
05:05day.
05:05What was your highlight of touring back in the early days of blues?
05:08I think just touring the UK.
05:10Because obviously, for me, being a Northwest London boy, I grew up right around the corner from Wembley Arena.
05:15Yeah.
05:16And I remember when I was like 12 or 13, helping my uncle on the Wembley markets.
05:21And you'd see like the signs of like, take that, sold out, E17, sold out.
05:26And thinking, oh, I'd love to be able to even go into Wembley Arena.
05:30And luckily for us on our first tour, we was the first band ever to do six shows in three
05:35days.
05:36We did like three matinees and three evenings.
05:38So, I know.
05:39That's really intense.
05:40Fast forward like eight, nine years after that, me being a 12, 13 year old, looking at them posters, going,
05:45I want to be there.
05:46And yeah, manifested it.
05:47That is incredible.
05:48Yeah, I mean, creating your dream.
05:50And it's the thing that you talk to boy bands and performers and, you know, never really thinking you're going
05:57to make it or be there.
05:58And then your life changes and how do you cope with that change?
06:02Because one minute, you're just a, you know, a normal bloke and all of a sudden you're catapulted.
06:07Yeah.
06:08And you're in every magazine.
06:09Yeah.
06:09You know, you're on every TV show.
06:11Wow.
06:12How do you have to, how do you deal with that?
06:13You just have to have a good grounded parents, which is luckily what I had.
06:18Do you know, like, back in the day, I'd be touring the world, I'd come back and my mum would
06:22be like, right, your bed knees, your bed knees down.
06:25You're right back down to her.
06:26Actually, my mum just, my mum just sold out Wembley, you know what I mean?
06:29Make your bed.
06:30Jump out the limo, glasses, walk in.
06:32It's like, your bed knees sort of out.
06:33Yeah, your bed knees sort of out.
06:34Take your posters down to Spurs, go on, take it down.
06:37But, yeah, no, I think it's all about having grandness and I think if you've got good people around you,
06:42which is what we always had and we always made sure we had because we never had these big entourages.
06:47It was all for show and it was just having a good close-knit team to keep you grounded.
06:51And I guess you're going through it together with your mates so you can keep each other, keep it real,
06:55right?
06:55Yeah, for sure.
06:56Can I show you what I've done here?
06:57So, Anthony, this has come out TV magic.
06:59It's cooked.
07:00It's been in the oven for about 20 minutes, 170.
07:02It's crispy.
07:02And then we add the dried fruits.
07:04We don't add it when it goes in because it's going to just burn with all that sugar.
07:07So, that's lovely and toasted.
07:08Lovely flavour there.
07:09You are blitzing away.
07:10So, there's a bit of noise.
07:14And what I've done here is yoghurt chia seeds, which people absolutely love, high in fibre.
07:18It's good for you, isn't it?
07:19It's good for you, but you can just, you don't have to put the chia seeds in.
07:22You can put blueberries, you can put extra nuts in it.
07:24You don't really need it.
07:24I've also got a bit of honey here.
07:26So, we're going to layer this up.
07:27A little bit of mango, compote, a little bit of the granola, a little bit of the yoghurt.
07:31And you put it straight in the oven?
07:32No, no, we're not baking that now, Anthony.
07:34Now, it's the freshness, yeah?
07:35Oh, mate.
07:36It's all this beautiful, wonderfulness here.
07:38The other thing that I find, as a personal fan of Blue, your audience has grown up with you.
07:43Yeah.
07:44Which is incredible for you, I imagine.
07:46Which is great for us, yeah, for sure.
07:46Because now you see the fans from back in the day that were like 20, 21, bringing their kids along.
07:52And they're like 15, 16.
07:53My daughter sings, if you come back.
07:56She knows it.
07:56She's got good taste.
07:57She has got good taste.
07:59And does your voice, has it changed over the years?
08:02Yes, have you had to, so that changes how the group sounds.
08:05Yeah, and I think as the years get older, and we get older, you're right, your voice does change.
08:12But I think doing musical theatre really helped us individually.
08:16Because it's that, yeah.
08:18Routine.
08:19Routine.
08:19So you're constantly exercising it.
08:21Exercising, warming up, warming down, eating the right things, drinking the right things.
08:25Because, yeah.
08:26And I suppose, you know, it's like anything.
08:27It's like your muscles.
08:28You know, when you get older, you didn't worry about anything.
08:31But now you've got to work at things.
08:33Yeah.
08:33You're trying to keep in shape and all the rest.
08:34It's the same with your voice.
08:35Yeah, absolutely.
08:36I mean, I remember back in the day, running on the treadmill, trying to sing, sing as well.
08:42And it's just for your breathing technique.
08:44Is that what you're supposed to do?
08:45That's one of the techniques that we, you know, I got taught when I was younger.
08:48But people have got different techniques.
08:50Yeah.
08:50But personally, for me, it's all about being on stage.
08:52Because people think it's easy doing a couple of dance routines and singing live.
08:57Well, it's not.
08:57Because you've just got to keep that energy, energy, energy.
09:00It's like running a marathon, apparently, isn't it?
09:01And if you're not that fit, if you can't get, then it's not going to work, is it?
09:05Because you're out of breath.
09:06You can't, you know, it's demanding.
09:08And as we get older, you're going to have to be on top of that even more, right?
09:10Yeah, and especially because it's sort of like, you do like three back-to-backs, then
09:13you travel, then you do another three back-to-backs, and then you travel up and down.
09:16It's exhausting.
09:17It's exhausting, but it does pay off because you're doing something that you love.
09:21And we've been doing it now for 25 years.
09:23So, listen, something must be right for us.
09:25Do you know what I'm saying?
09:26Get another bite of the cherry.
09:27And if people like our music and they want us to keep carry on,
09:31we're happy with it.
09:32Well, I just, you know, I think it's a testament to your music and your fans.
09:38You know, it's like, it's that iconic element going, they were so important growing up.
09:43The music we listen to, all those memories associated with yourself, you know, it's great.
09:48But going back to when you started, you're going on these tours, it's all exciting,
09:52and here you are 25 years later, do you still feel the same excitement?
09:56Yeah.
09:57Yeah, absolutely, because I'm with my mates.
10:00Yeah.
10:00I'm having a gig or...
10:01Yeah.
10:02We've never had a major argument.
10:04We've had disagreements.
10:05You've not had an argument in 25 years?
10:07Disagreements, i.e., what song should we do on this set and stuff like that,
10:11and you have a disagreement.
10:12But in terms of major arguments, slamming doors and slamming windows...
10:16That's unusual, though, isn't it?
10:17Yeah, it is unusual, and that's why Blue has stuck as a band,
10:21because it's the love and respect that we've got for each other as mates more than anything,
10:25because, you know, I'd rather...
10:27We all said to each other once, I'd rather be your mate than fall out with you...
10:32Yeah.
10:32...and then not speak to you for the rest of my life.
10:34Yeah, yeah.
10:35So, yeah, as you said, it's testament to us as a band.
10:37So the friendship is always more important than the band?
10:40A million, billion percent.
10:41Well, that says it all, doesn't it?
10:42Yeah, it does, it really does.
10:43It says it all.
10:43Oh, here we are, look.
10:44The winter cup of my granola across the table, so I'm just swiping it up there.
10:49But here we have, especially for a healthy member of Blue...
10:52Please.
10:53My mango, granola, compote, yoghurt, stacky, healthy things.
10:57Look at that.
10:58Good on, Shiv.
11:07Crunchy mango breakfast pots.
11:08Are we ready?
11:09Absolutely.
11:09This is up your street.
11:10This is right on my strass.
11:11You've got to sing.
11:12OK, here we are.
11:13You've got to sing for your breakfast.
11:14I love the...
11:15Look at the pretty layers, though.
11:16Lovely layers.
11:17And if you want, you can change the mango.
11:18You can use fresh berries.
11:19You can use other tropical fruits, stone fruits.
11:22That's bonnet de douche, mate.
11:25I love it.
11:25So nice.
11:27That's great.
11:28Good flavour, textures.
11:30The lime.
11:30This is textural.
11:32It's healthy.
11:32It's good for you, but it tastes good.
11:34Yes.
11:35So stick around, and we'll see you after the break.
11:37Right, let's catch these lovely pots on.
11:39Good, isn't it, Ant?
11:39Yeah.
11:39Lovely.
11:57Welcome back.
11:58The wonderful Anthony Costa has joined us for breakfast, everyone.
12:02Woo!
12:03We've already had a delicious and fresh mango crunchy pot, but there's still so much more
12:07to come.
12:08We get a masterclass in fruit carving.
12:11I think, boys, I wouldn't have been better than this.
12:15I learn a new survival skill.
12:19No, no, you're doing that for show.
12:21Come on.
12:21No, I'm not.
12:22There's a cool cocktail in store, but first, a culinary test over at the wildlife park.
12:38Right, I'm hoping to catch Sammy before she feeds the monkeys.
12:41Hey, Sammy.
12:42Morning.
12:42You haven't fed them yet, have you?
12:43No, I haven't.
12:44Right, because I've got a bit of an idea.
12:47Okay.
12:47Because obviously, you change up their food every day.
12:50It's a nice mixture of veg.
12:51Yep.
12:52Some eggs, bits and bobs in there.
12:53Yep.
12:54I thought it'd be quite nice to bring a bit of refinement to their dining experience.
12:59Yeah.
13:00And I thought, why not take the ingredients you've got and do something a bit special?
13:04Yeah.
13:04You up for that?
13:05Yeah, sounds really good.
13:06Come on then, let's go.
13:11Well, look, we've got head chef Alex here.
13:13He's going to help us out.
13:14You all right, Alex?
13:14Hello, Jim.
13:15Nice to see you again.
13:16Good to see you.
13:16Hello.
13:18So, we've got this brilliant idea.
13:19Yep.
13:20So, the monkeys are usually fed all this lovely food, but I thought it was a special treat.
13:24Why can't we bring a little bit of elegance?
13:26So, if you take what you do in the restaurant, take the ingredients that we give the monkeys
13:32and turn it into a bit of a fancy dish.
13:34Yeah, we can do that.
13:35We've got a bit of rice.
13:36Yeah, so, we've got nuts and seeds, big array of veg, courgette, parsnip, peppers, green beans,
13:46carrots, so, a bit of everything.
13:47And you'll chop them up in a bucket, mix it all together, and then you usually spread
13:51it around, don't you?
13:52Yeah, we scatter it, put it in some enrichment feeders.
13:55Okay.
13:55Give them a bit of variety for their day.
13:57Okay, and so, what do you think we should do?
13:59I think we should do, like, a nice fried rice dish.
14:02So, I'm going to julienne the vegetables, grate the broccoli, toast some seeds, and then
14:07finely chop some vegetables like tomatoes, purples, and radish.
14:09That sounds brilliant.
14:10And then, I thought, well, you're going to serve yours up in a bucket.
14:14Yep.
14:15I've got a banana leaf.
14:16What about that?
14:17So, we could put it on a banana leaf, on a nice board.
14:20Yeah, perfect.
14:21I think the monkeys appreciate that.
14:22They will love it.
14:24Fantastic.
14:25Right, okay.
14:26So, you're going to start chopping?
14:27Yep.
14:28Okay, you get chopping.
14:29What do you want me to do?
14:30I reckon we'll get the eggs done first.
14:31Okay.
14:32While we're doing that, we'll quickly toast the seeds.
14:34You see, a lot of people think this is crazy, but in fact, there's loads of people that
14:40make fancy dishes for their pets.
14:43So, why not do something exciting for the monkeys?
14:46Do you want me to chop some of this veg up?
14:47Yes, please, Jim.
14:48Okay, I'm going to do your pepper.
14:49Just one in slices.
14:50Yes, please, Chef.
14:52In fact, all the leftovers, I'll give to you.
14:56Do you ever feel like having a little nibble as you're chopping up as well?
14:59Oh, no, I never do that.
15:02Is this the strangest thing you've cooked?
15:04Yes.
15:05It's quite cool.
15:06Sounds different.
15:07Well, I think it's nice.
15:08I think it's sort of fun for the monkeys.
15:11I think it's fun for you, Alex.
15:13Yes.
15:14Do you think the monkeys are going to enjoy it, or do you think they're just going to
15:16smash straight through it?
15:18Do you want me to answer it?
15:19Yeah, go on.
15:20They're going to smash it out.
15:21Oh, no, Sammy.
15:23Let's see what herbs I can get in the garden.
15:26Oh, yeah.
15:27I've got some mint, oregano.
15:30Would you like a plate?
15:32Yeah, why not?
15:33Let's make this look really pretty.
15:35There we go.
15:36That's a lovely fried rice monkey platter.
15:40And now we're going to add the parsnip, carrots and swede.
15:43Nice.
15:44These little, yes.
15:46Nice bit of toast on there already.
15:48Oh, look at that.
15:49A little bit of grated broccoli.
15:53A bit of herbage.
15:54Yes, stick the herb on.
15:55It'll be lovely.
16:00And bon appetit.
16:08Sammy's going to scatter her food and put some over there.
16:13This is where I trip and it all falls over.
16:18Okay.
16:20That is one lovely monkey platter.
16:23How are you getting on, Sammy?
16:25Yeah, all right.
16:26Having a little scatter.
16:27What a mess.
16:29I think this is better.
16:30What do you think, Alex?
16:31It looks delicious.
16:33Do you want to do a little bit of the seeds?
16:35A bit of salt, though.
16:36All right, so, time to release the monkeys.
16:39Let's see if they really appreciate a little bit of refinery.
16:43I hope they do.
16:44Come on.
16:46I think they're going to enjoy ours.
16:48Do you think they're going to sit back and go,
16:49oh, this is posh?
16:52Do you think?
16:54100% yeah, they're going to really appreciate the looks of it.
16:57Oh, here's one.
16:58So, this is Lena.
17:01That's just come out.
17:03So, she's going to go, oh, she's looking.
17:05All the others are out, look.
17:06So, she's gone straight for the scatter, hasn't she?
17:08Yeah.
17:09That's the default way of eating, isn't it?
17:11Yeah.
17:12Finding their food.
17:13So, see if she's spotted that platter.
17:15Oh, yes.
17:16Want a little bit of fine dining.
17:19Didn't give them napkins, did we?
17:21That's the problem.
17:22Yes.
17:23Oh, here we go.
17:24Oh, she's taking the time.
17:26I hope she's made a reservation.
17:29Oh, yes.
17:31She's thinking this.
17:33She's going.
17:33She's thinking this looks amazing.
17:36Oh, look how refined she is.
17:39You see?
17:39It's very delicate.
17:40They do appreciate it.
17:42Nice bit of egg fried rice.
17:44Oh, now they all know.
17:45Look, they're all in.
17:47Sitting up.
17:47It's just basically sitting at a table.
17:53This is brilliant.
17:55Oh, she's got the leaf.
17:56She's going to tear the leaf up.
17:57No, it's going to go everywhere.
17:59Oh, no.
18:00She's ruined it.
18:02All that work.
18:03Look.
18:04Oh, no.
18:05It looks like a stag party, you know?
18:07Well, I think this has been a breakfast that they'll remember.
18:10Bored of that.
18:12Look, gone.
18:17Now, talking of exciting food, I love a segue,
18:20we have the brilliant Naseema Khatun in the house today.
18:23Welcome, Naseema.
18:23Hi.
18:24How are you doing, Naseema?
18:25Naseema.
18:26Brilliant.
18:26Thank you for having me.
18:27Can you tell us a little bit about these incredible recreations
18:30and what we're going to learn today?
18:31I mean, these are sensational.
18:33Look at the detail.
18:35So, this is a papaya, intricately carved.
18:37What I enjoy about food carving is the two-tone colour fruit
18:40because you've got the different colour skin,
18:42and the rich red in a watermelon.
18:46And when you carve into it, the contrast makes it more visible.
18:49Yeah.
18:49So, it separates the outline of the pattern.
18:51It's a thing of beauty, isn't it?
18:52But actually, this is a staple in lots of restaurants.
18:56I see this in Thai restaurants.
18:58Mm-hmm.
18:58So, where did you learn the skill?
19:00We had a Thai restaurant.
19:01I'm actually a Bangladeshi heritage.
19:03So, you're a Bangladeshi heritage.
19:05But my older brothers, they love Thai food,
19:06and they opened a Thai restaurant.
19:08Right.
19:08So, they have you carving for them.
19:09Well, I didn't know carving then.
19:11There was a fruit carving chef,
19:13and she did all the garnishing for the restaurant.
19:15How can we get involved?
19:17So, I've got an apple swan and a kiwi fruit.
19:22Like a lotus flower.
19:23Lotus flower.
19:24Yeah.
19:24And we're going to try the swan.
19:27Amazing.
19:28Yay.
19:28Okay, let's give you an apple each.
19:31Okay, we're doing the apple.
19:32So, you've got this knife.
19:34And the first thing you do is you cut lengthways in the middle.
19:38Lengthways in the middle.
19:38Not all the way down?
19:39All the way down.
19:39All the way down.
19:40And then you keep the strongest color,
19:43the one with the richest red color.
19:44Okay.
19:45Yeah.
19:45So, we're going to create a body and the wing first.
19:49Okay.
19:49From off the center,
19:51we're going to cut a straight cut,
19:54but not all the way down.
19:55Okay.
19:55Leave some space.
19:56So, off the center.
19:58Off the center.
19:58Oh, off the center.
19:59Yeah.
20:00And go.
20:00Not all the way down.
20:01Leave about a centimeter at the bottom.
20:03So, just a knife edge.
20:05Okay.
20:05And then we're going to go like a right-angled triangle.
20:09So technical.
20:1090 degrees.
20:1190 degrees all the way across.
20:13So, both cut meat.
20:15And then it should create a wedge.
20:18Like that.
20:18So, some fruits must be easier than others.
20:21Yes.
20:22I mean, apple, watermelon,
20:25they are much easier.
20:27I kind of feel we missed a trick
20:28and should have done the kiwi.
20:29I feel that would have been easier.
20:30It would have been too easy.
20:31I mean, you guys are chefs,
20:32so I would like you to...
20:33I ain't.
20:33Then you do the same thing.
20:36Same again.
20:37You go down.
20:38But not all the way through.
20:38Not all the way down.
20:39So, you're going to cut another smaller wedge.
20:41Okay.
20:42It's intricate, isn't it?
20:44The farmhouse...
20:45Oh, no.
20:45You can start on another one.
20:47It's all right.
20:48I think you've winged your swan there.
20:51I mean, the thing with fruit carving
20:53is you don't make a mistake.
20:54You create an art with your mistake.
20:56Oh, I love that.
20:57That's what I'm doing.
20:59Yeah.
20:59So, Nasima, can you let us know
21:01how long it took to make
21:02that lovely, intricate farmhouse
21:03breakfast melon?
21:04That one took me two nights.
21:06Two nights?
21:06Like, how many hours?
21:07Give me the hours.
21:08About four hours.
21:08That is a lot of work.
21:10So, what other easy ones can you do
21:12if you wanted to get into this
21:13Nasima as a sort of starter?
21:15Easy ones are courgette.
21:17I use courgette to make a lot of leaves.
21:20Okay.
21:21And carrots.
21:23But I love teaching people
21:25because it brings people together.
21:27Are you enjoying it, Anthony?
21:28I'm loving it.
21:29I think it's done quite well, though.
21:31I tell you, well,
21:32I think boys,
21:33that would have been better than this.
21:34LAUGHTER
21:37Oh, no!
21:37Their apple works amazing.
21:39Amazing.
21:39All right, that's okay.
21:40So, now what do we do?
21:41For the wing,
21:42if you get the smaller knife...
21:44I've only done...
21:44I've only done two.
21:45That's okay.
21:46Is that all right?
21:46Oh, Jimmy.
21:48But ideally,
21:49three would be better,
21:50a bit more intricate.
21:51I've got your room out of that.
21:51But you can use the smaller knife,
21:53which you've got there and here.
21:56So, we're going to create a neck and a beak.
21:59So, with this part,
22:01that's going to be the beak.
22:02Oh, I got you.
22:03So, cut out a little wedge
22:04and then you've got cocktail sticks here.
22:07Cut them in half
22:08and use the cocktail stick to attach the end.
22:10Hold on a minute.
22:11So, who do you do this for?
22:12It's not for restaurants.
22:13Do you do it for...?
22:14I do for private events,
22:15corporate companies.
22:17A lot of people want to do something fun with their team.
22:20So, team building events and things like that.
22:22Come on, Jimmy.
22:23I need this one.
22:23So, what are you doing with that?
22:24You're just scooping out a little...
22:26Just scoop out a little gap.
22:27Hole.
22:28And then...
22:29Oh.
22:30How's Anthony getting...
22:31Oh, wow!
22:33And, Anthony, have you got...
22:34No, I haven't got the eyes yet.
22:36The clove for the eyes?
22:37Anthony has gone far ahead.
22:40I'm just going to shove that in.
22:41I've got to wind my neck in.
22:43Hold on a minute.
22:44Why don't Jimmy and Shiv do this one?
22:46Because I've finished mine.
22:48You need a cocktail stick?
22:49Oh, I don't need to.
22:50Oh, you're the expert.
22:51What do I need a cocktail stick for?
22:53Oh, brilliant.
22:54Oh, can I have that cocktail stick?
22:56Please?
22:56Yep.
22:58You guys are doing very well.
23:00I've swarmed it.
23:02Perfect.
23:05Speed and accuracy.
23:06Here's one I've made earlier.
23:08Oh, that, Anthony's, is beautiful.
23:11I'm happy with that.
23:12Oh, that's is good, you know.
23:14We should go into business.
23:15Oh, no, it's the next one.
23:16You looks like a brontosaurus, Anthony.
23:19Oh.
23:19Oh, do you know what?
23:20Shiv, you're out of order, mate.
23:21You've changed.
23:22Sorry.
23:24Here we go.
23:25That was great.
23:25Thank you so much.
23:26Well, listen, it's time for a break,
23:28so grab yourself a cuppa,
23:29and when we get back...
23:30I'll be learning some bushcraft skills.
23:32They love putting me out in the bush.
23:33It's somewhere between Rambo
23:34and a school recorder lesson.
23:36Can't wait for this.
23:37See you soon.
23:37Right, I might have a go with a potato next.
23:57Welcome back.
23:58It's been a wonderful show so far.
24:00With our fabulous guest, Anthony Costa.
24:02Yes, Anthony.
24:06We've had a fruity breakfast
24:08with a homemade crunch.
24:10Jimmy had a food challenge
24:11for some furry friends.
24:13All that work, look.
24:14Oh, no.
24:16It looks like a stag party now.
24:17Unleashed our fruit carving skills.
24:20Anthony's is beautiful.
24:24Now, it's time for me
24:25to step out of my comfort zone again
24:26as I'm back doing bushcraft survival skills
24:28with a lovely Mark Beckham.
24:30Great.
24:41Just imagine you're lost in the wilderness
24:43and you need to attract attention.
24:45Do you know that the sound of a whistle
24:47carries further than shouting?
24:49But what if you don't have a whistle
24:50and you're not one of those super clever people
24:52who can make a piercing, whistling sound?
24:56Still doesn't work for me.
24:57But lucky for me,
24:58I know a man with a natural solution.
25:03Good morning, Mark.
25:04How are you?
25:04Lovely to see you again.
25:06Good to have you back again.
25:07What are we doing today?
25:08Well, today we're going to make
25:09a nice woodland whistle.
25:10Oh, brilliant.
25:12Dress right up my street.
25:14This is basically what we're going to make.
25:16Beautiful.
25:16Look at that.
25:17It's gorgeous.
25:18It's nice.
25:19It's naturally nice.
25:20It's very nice.
25:21And it's literally just elder.
25:23So you know the elder
25:23where you get the elderberries
25:24and you make the fritters with the flower.
25:26Can you do it with any wood
25:27or does it have to be specifically elder?
25:28Well, this one's a good one
25:29because it's got a soft pith
25:30that runs through the middle.
25:32Fine.
25:32So it's nice and easy to holler out.
25:33There are other ones you can use
25:34but it's a lot more work.
25:35These are easier.
25:40And clearly mine is going to turn out
25:42just like this one.
25:43We know that already, don't we?
25:44We know that already.
25:44So show me what's the first step then, Mark.
25:46So the first step is that we would
25:47obviously find ourselves an elder tree.
25:50Okay.
25:52And this is what it looks like
25:54obviously with the flower off it
25:55and everything
25:56but this is how you identify it
25:58with this sort of unusual bark.
26:00Do you have to ask permission?
26:01Because if you go into like a woodland somewhere.
26:03Well, most land is owned by somebody now.
26:05So get the permission first.
26:06Fantastic.
26:07And what are we going to do with this?
26:08Cut it down, I guess.
26:09Yeah, we're just going to cut it down.
26:11And however long you would want it
26:13you can just cut to there.
26:16Lovely.
26:16Okay.
26:17Would you like to cut one?
26:18Sure.
26:19I'll give it a go.
26:21Oh dear.
26:24You've stitched me up, Mark.
26:26What piece of wood have you got me here?
26:27Oh God.
26:28Oh, there we go.
26:29There you are.
26:29There we go.
26:30So that's the start of our whistles.
26:31Yep.
26:32Now what?
26:32So what we need to do now
26:33is we'll take the augers.
26:35Okay?
26:36Yep.
26:37And we're going to just hollow out the pith now.
26:40So just be careful.
26:41Oh, it's really soft, isn't it?
26:42It is.
26:42That's why it's ideal to use.
26:44So just gently skewer it in.
26:46Mm-hmm.
26:47And all I'm doing now, Shib,
26:48is I'm just using the edge of this auger
26:51to scrape the inside
26:53just to clean that pith
26:55away.
26:56Off the inside wall.
26:58I do love coming to see you, Mark.
27:00I learned so many different things,
27:02so many great life skills,
27:03and I think actually making a whistle
27:05is a life skill that we should have.
27:07It is.
27:08So I think we're about ready
27:09to go on to the next stage now, Shibby.
27:11Yeah, because I think mine
27:12is about as clean as a whistle.
27:15I love it.
27:16So what we're going to do now
27:17is we're going to make
27:19the little cut
27:21which allows the sound
27:23and the air.
27:24Okay?
27:25So you can come down,
27:26I don't know, an inch or so.
27:28Okay, and then all I'm going to do
27:29is I'm just going to
27:30gently rock the blade
27:32to create that flat cut.
27:35Okay.
27:36Okay?
27:37And then what I'm going to do
27:38is I'm just going to
27:39use the reinforced grip.
27:40So I've got a nice firm grip there
27:42and I'm just going to use
27:43the back of the thumb
27:43on the back of the blade
27:44and just push it to that cut.
27:46Okay.
27:47You see?
27:47So now I'm just starting to create
27:50that little opening
27:51and you need a bit of pressure onto it.
27:54Yeah.
27:55Yeah.
27:56And then once you've got that going
27:57Like that?
27:58Yeah.
27:58Then you can just bring the
28:00other cuts in
28:02and then you can go back down
28:03on that flat cut
28:04just to tidy that up.
28:05Gosh.
28:08That's it.
28:08Just gently.
28:09Because you've got more control
28:09over it like that.
28:10You can control how much pressure
28:12you're putting against it
28:13because you don't want to take
28:14that top flat cut off.
28:15No.
28:17And that's it.
28:17That's satisfying.
28:18It is.
28:18And it's just working it gently.
28:20We don't want to go too hard
28:21at it too soon
28:22because we'll end up
28:23probably breaking it.
28:24How's that?
28:25I'd go a little bit deeper.
28:26Okay.
28:27Yeah, a little bit more.
28:28Because you need that air
28:28to be able to get around
28:29to create the whistle.
28:31Is that okay?
28:31I would say you're about
28:32pretty much bang on there.
28:33Brilliant.
28:34Okay.
28:34We're going to make the insert now,
28:35the fipple.
28:36Okay.
28:37And we're going to make that
28:38so it stops level
28:39with that flat cut there.
28:41Fine.
28:41And it needs to have a fipple
28:43to make the sound.
28:44It does
28:44because
28:45it does nothing.
28:46Okay.
28:47So what we've got here
28:48is just some little bits of hazel.
28:50Yep.
28:50So we're just going to
28:51try and get a nice straight bit
28:53but we want to try and gauge it
28:54so we've got a nice tight sort of fit.
28:56So I think we'll probably get
28:58what we want out of these two.
28:59From this one.
28:59Okay.
28:59Yeah.
29:01So I'm just going to
29:02I'm just going to cut a piece to there.
29:05I like the term fipple.
29:06It's a beautiful word to say.
29:07Yeah, it's an unusual
29:09unusual word, isn't it?
29:11You can see that's quite a tight fit.
29:12It is, yeah.
29:13So what I'm going to do
29:14is just scrape off
29:16gently scrape off
29:17because you can easily
29:18take too much
29:18and then it's too loose.
29:20So you're literally scraping
29:22and you're not actually even cutting.
29:23No.
29:24I'm just scraping it
29:25and then I'm going to try it.
29:28Right.
29:28So now I'm happy with that fit.
29:30Okay.
29:31But what we need to do
29:32to get the sound
29:33is I need to put a flat
29:35on the top.
29:36So what I'm going to do
29:37is gently
29:39create that flat
29:42which will allow
29:43the air to go over
29:44the top
29:45because if we don't do that
29:46all we're doing
29:47is blocking the hole.
29:48Like that?
29:49Yeah, keep
29:49and come right back
29:50to where that starts scraping.
29:52That's it.
29:53And then as we push it in
29:55you can see
29:55you've got a little opening
29:56in the top there
29:57that allows for the air
29:59to go in.
30:00That's quite a good gap
30:01I'd say.
30:03That's it.
30:05Have a go.
30:06See, that needs to be tuned.
30:18Wow.
30:19I'm very happy with that.
30:21Very ultra popular that one.
30:23That's brilliant.
30:23Amazing.
30:24A little takeaway.
30:28No, no.
30:29You're doing that for show.
30:30Come on.
30:31No, I'm not.
30:31This is what I mean
30:32about the fine tuning.
30:34It is.
30:36There you go.
30:37Blow them together
30:37so you can do it.
30:39No, not quite.
30:42Amazing.
30:43And that's exactly
30:44how it can go.
30:44That's fabulous.
30:45I absolutely loved
30:46learning this today.
30:47How brilliant.
30:48So there you have it.
30:49Proof that with just
30:50a simple branch
30:51and a little know-how
30:52you can make something
30:53that's useful and fun.
30:54And I'm so proud
30:55that my whistle
30:56actually works.
30:59Jimmy's not going to hear
30:59the end of this, is he?
31:12Surely blue need
31:13a whistler.
31:14Consider that.
31:15We'll call you.
31:17I think it's time
31:17to wet our whistle.
31:19Cocktail time?
31:20Absolutely.
31:20I'm really heartbroken
31:21by the way.
31:22I'm really heartbroken
31:22but I think
31:23this smalls old-fashioned
31:25is going to up
31:26my spirits again.
31:27So I've taken
31:27all that lovely
31:28smoky woodland-ness
31:29and we're going
31:30to have a bit of fun.
31:31I can put marshmallows
31:32in it.
31:32Why not?
31:33But first for the syrup
31:34which Jimmy
31:35you can pop on for me.
31:36We've got brown sugar,
31:37we've got cinnamon,
31:38we've got honey,
31:39vanilla and water
31:40and we're going
31:40to make a lovely syrup
31:42and the vanilla
31:43will go in once
31:45the syrup has thickened.
31:46So we'll put that
31:47in once it's cooled.
31:48Look at that.
31:49Rich, thick,
31:51sweet, spiced syrup.
31:53Have a little sniff of that.
31:55And what...
31:56It's good, hey?
31:57Have a sniff.
31:57What's your go-to
31:59Oh my lord.
32:00What's your go-to cocktail?
32:02I like Long Island Ice 2.
32:04Yes.
32:04Classic.
32:05Lovely.
32:06That's strong.
32:06I do like a pina colada
32:08when I'm in an all-inclusive.
32:10Do you know what I mean?
32:10All the day.
32:11You've got to have a pina colada.
32:12My kind of guy.
32:13Whiskey?
32:14I'm all right.
32:15So can we shake
32:15because we know this is bourbon?
32:16That's all right.
32:17Okay, we'll give it a go.
32:18I'll try anything.
32:19And look at these
32:20gorgeous ice balls here.
32:21Why are you putting
32:22the marshmallows in?
32:23What's that going to do?
32:23So old-fashioned
32:25has this warm spiced
32:27mellowness to it.
32:28Yeah.
32:28And I think with the marshmallow
32:30it just sort of enhances that.
32:31Got you.
32:32So once you come off stage
32:33Yeah.
32:34What do you do?
32:35Because obviously
32:35you are full of adrenaline.
32:39Yeah.
32:39I tend to just like
32:40relax and go to bed
32:42on the tour bus
32:43if we're touring.
32:43Because it must be a big dip
32:44because you're like
32:46all the crowd screaming
32:48or touring fans
32:49and then you come off
32:49you're on a bus
32:50and then you've got to
32:51sort of crash
32:52Wind down.
32:53Wind down.
32:53Yeah, you sort of
32:54speak to the kids
32:55and they...
32:55Can I go back a little bit?
32:58Going from blue
32:59how did you get into the stage?
33:00I was always acting as a kid
33:02so that was my
33:03first love really
33:04and when the band
33:05called it a day in 2005
33:08I was like
33:08I don't know what to do
33:09I don't know what to do
33:10with my life
33:10and a friend of mine
33:12at the time
33:12she said look
33:13they're auditioning
33:14for a show called
33:15Blood Brothers
33:15Can I put you up for it?
33:18Went up for the audition
33:18got the part
33:20and it went on
33:21from there really
33:22and I've just finished
33:23recently last year
33:25Mamma Mia!
33:25The Party at the O2
33:26which was amazing fun
33:28I played the Taverna owner
33:29and it was just
33:30it was so much fun
33:32because people
33:32were literally immersed
33:34in that experience
33:35and I can see how much
33:36you enjoyed that experience
33:37because you are
33:38bursting with excitement
33:39you're bubbling up
33:40talking about it
33:40It was so much fun
33:41So is there any more
33:42musicals?
33:42I know you're going on tour
33:43but are there any more
33:44musicals on the horizon
33:45for you?
33:45Yeah our album's up
33:46so we're really excited
33:47we've worked on it
33:48all last year
33:49You're busy
33:50busy busy
33:50Busy bees
33:51Busy bees
33:52So how you do
33:53those look amazing
33:53Jimmy
33:54So the key thing
33:55with the old fashion
33:55is loads and loads
33:56of stirring
33:57and muddling
33:57and muddling
33:58and muddling
33:58New album
33:59Yes sir
34:00Anything we should go
34:01wow to?
34:02Any surprises?
34:03For me this is
34:04this is our
34:05this is our best album
34:06we've ever done
34:07in my eyes
34:07because we've had
34:08so much more
34:08life experience
34:09whereas back in the day
34:11it was good fun
34:11don't get me wrong
34:12I loved it
34:13but I was 19 years old
34:15and we're singing about
34:17driving a car
34:18with our roof down
34:18and none of us
34:19had any cars
34:20do you know what I mean?
34:21Now we've lived that dream
34:22we can write about
34:23being a family
34:24missing your kids
34:25being in a band
34:26going to the world
34:27and all of that
34:28and has that writing
34:29process become more fun
34:31because of that maturity
34:32I loved it
34:33and I was the catalyst
34:34to start writing
34:35for the album
34:35because I wasn't
34:37I was like
34:38boys I don't want
34:38I just think
34:39it was just gig
34:40because no one wants
34:41to hear new music
34:41they're not bothered
34:42they want nostalgia
34:43let's just carry on
34:43with that
34:45and then
34:46I backtracked
34:47and I thought
34:47do you know what
34:47just give it
34:48just go in the studio
34:50and write a track
34:50so I went in
34:51and wrote a track
34:52boys loved it
34:53thank God
34:54and it just snowballed
34:56from there
34:56did you do most
34:57of the writing?
34:58we all wrote
34:59but I was the first person
35:00to write for this album
35:02so you set the ball rolling
35:03I set the ball rolling
35:04so here we have
35:05S'mores Old Fashioned
35:07oh yes
35:08look at that
35:08look at that
35:17look at this
35:17looks like something
35:18looks like something
35:18I won at the fair
35:21here you are
35:22now this
35:23what I'm going to do
35:23with this
35:24it's probably weird
35:24but I'm going to take
35:25my marshmallow stick
35:26yes
35:26I was wondering what
35:27you're going to do
35:27with that
35:28to sort of stir that in
35:29oh yes
35:30this is like the
35:31Greek James Bond
35:31isn't it
35:33the Greek James Bond
35:35it is
35:35100% is
35:36I'll have a marshmallow
35:37with ice and the
35:42it is so
35:43it is so
35:45right
35:46I'm going to date this
35:47on top
35:47I need the recipe
35:49that is delicious
35:51I love the marshmallows
35:52well listen
35:53grab yourself a bite to eat
35:54because after break
35:55we've got one more dish
35:56to come
35:56we'll be back really soon
35:58so don't go anywhere
35:59mmm wow
36:17welcome back
36:18it's been a brilliant
36:19morning with our
36:19wonderful guest
36:20Anthony Costa
36:22yes
36:22yes
36:23it's been a packed morning
36:25from starting the day
36:27with a healthy crutch
36:28a food challenge
36:29for some furry friends
36:31do you think
36:31they're going to sit back
36:32and go
36:32oh this is posh
36:35we've had fruit carving
36:36you've winged your swan there
36:38woodland whistling
36:39look at that
36:40it's gorgeous
36:40it's nice
36:42it's naturally nice
36:45and of course
36:46a camp out style cocktail
36:47yes
36:48and we have the last dish
36:49and we've got something
36:50a little bit special
36:51bit of a mash up
36:52isn't it
36:52we have
36:52we've got an Indian
36:53spiced lamb kebab
36:55with a very fresh salad
36:57and a green chutney
36:58now
36:58Greek origin
36:59yes sir
37:00kebabs are big for you
37:01right
37:01very big
37:03very very big
37:04what was food growing up
37:05for you
37:06because obviously
37:06was it your father
37:07that was Greek
37:08yeah
37:08the old man's
37:10Greek Cypriot
37:10and me mum
37:12my mum's from London
37:14so
37:14but she learnt how to
37:15cook Greek food
37:16obviously
37:16and I just love
37:18I just love the smell of it
37:19I love the coriander
37:20I love the hummus
37:21you like big flavours
37:22this is slightly
37:23this is not Greek
37:24this is more sort of
37:25Indian flavours
37:26garasala
37:27sounds disappointed
37:27no I love it
37:28salt, cumin going in
37:29I've got some coriander
37:30onion
37:31and a little bit
37:32of ginger
37:34I bet it's going to smell decent
37:35I love the flavours
37:36and in this green chutney
37:37that's going to go alongside
37:38I've got coriander
37:39spring onion
37:40green chilli
37:41mint
37:41yoghurt
37:42lemon
37:43and sugar
37:43so many lovely flavours
37:44love it
37:45yes
37:46so do you cook at home a lot
37:48yeah I love
37:49I don't mind cooking now
37:50I never used to
37:51but I think
37:52as I've got older
37:54and wiser
37:54and yeah I like it
37:56I like following recipes
37:57I like the whole
37:58getting your hands dirty
37:58I like doing the chopping
38:00I like doing that
38:01it's great man
38:01I love it
38:02well I think as soon as you have kids
38:03because what have you got two girls
38:05yeah yeah
38:06as soon as you have kids
38:06I mean you automatically get into
38:09understanding about nutrition
38:10and wanting to give them the best fuel
38:12yeah absolutely
38:13because you get to that stage
38:15you know obviously having kids
38:16you go to like the kids parties
38:17it's just beige food
38:18isn't it
38:19absolutely
38:20but obviously before babes
38:22you travelled around the world
38:23so what has been your favourite cuisine
38:25oh where do I start Shiv
38:28I love I love Southeast Asia
38:30I love going there with the boys
38:31I love Thailand
38:33I love Malaysia
38:34oh yes
38:34I just love the curries there
38:36oh yeah absolutely
38:37I love my Tom Yum Kai
38:39I think
38:39the coconut soup
38:41so I mean this is South Asian
38:42so this hopefully will
38:43sort of fit that bill for you
38:44absolutely bring it on
38:45let's go
38:46but you're definitely more healthy now
38:47than those days aren't you
38:48so you're more wary of what you're eating
38:50yeah because back in the day
38:51when we first started
38:52and I was travelling
38:53the boys used to call me
38:55Spag Bowl Boy
38:56because all I'd have was
38:58either spaghetti bolognese
38:59at room service
39:00or like a steak and chips
39:02and I'm like
39:02classic
39:03you're a classic guy
39:04I'm a classic boy
39:04I like me meat and two veg
39:05a spag bowl boy
39:07a spag bowl boy
39:07but I think as I've got older
39:10sort of your taste buds
39:11expand
39:12mature
39:13eye open yeah
39:14did they expand a lot on
39:15I'm a celeb
39:16oh tell me about that
39:18because we've had many guests on here
39:19have you been asked to do it
39:21I've been asked a number of times
39:22and I declined
39:23but those bush tucker trials
39:25yeah
39:25did you avoid them
39:26I mean what happened
39:27you didn't
39:28I did two
39:28I did two
39:29I did one called
39:30Sing for Your Supper
39:31which obviously they put me in a
39:33phone box
39:33and they chucked load of rubbish on my head
39:35the things they put you
39:36and also the thing is that
39:37I think Ant and Dec
39:39God love them
39:39no matter how they go
39:41unfortunately
39:42Anthony's up for a bush tucker challenge
39:45yeah yeah yeah
39:46brilliant
39:46but I loved it
39:47because you was in that environment of
39:49yeah
39:4912 different people
39:50that you'd never ever be with
39:52in a normal walk of life
39:54so
39:54so what I've done with this
39:56lamb mix
39:56yeah
39:57is I've
39:58brought all the meat together
39:59and it's really important
40:01that you work the meat
40:02because all the meat fibres
40:04all the myosin
40:05want to come back together
40:06yeah
40:07if you don't work it
40:08it all falls to bits
40:09and you could have this with chips
40:11you could have it with rice
40:12but we're going to go fresh
40:13with this lovely chickpea salad
40:15lots of bright colours
40:16textures
40:17keep it simple
40:18amazing
40:19they're incredibly cheap
40:20they're good for a canvas of flavours
40:22good source of fibre
40:23so Antony
40:24where does the tour start?
40:26tour starts 7th of April
40:27we're in Oxford
40:27we open and we end the 30th of April
40:29so
40:30and it's quite intense isn't it?
40:32intense
40:323 days on 1 day off
40:333 days on 1 day off
40:34wow so you're looking after your body for that
40:35preparing
40:36absolutely
40:36working out
40:37yeah the catering's going to be spot on
40:38you see what I've done here
40:40just to show you
40:40that I've formed
40:41these little
40:43kebabs on sticks
40:44yeah
40:45you could keep them on sticks
40:46if you're doing a barbecue
40:47because I'm putting a few in the pan
40:49I'm just using it to form them up
40:51and then withdrawing the stick afterwards
40:53so when they're grilled
40:54when they're done
40:55you put them in the oven
40:56or just leave them
40:57I'm going to do them on the pan
40:59but in a way
40:59it's almost like forming like a skin of sausage
41:01but if I was doing them on the barbie
41:02I would leave them on the stick
41:04mmm
41:05so Antony
41:06if you're going to have a dirty treat
41:07a little
41:07you know
41:08you've been healthy
41:09you've been good
41:09you want to treat yourself
41:10what would it be?
41:12where do I start man?
41:13oh go on
41:13I want to hear
41:14do you know what I fancy
41:15and I haven't had it for a good year and a half
41:18doorstop sandwich
41:19oh
41:19old school
41:21really?
41:21so you're off the carbs
41:23off the carbs mate
41:24so this is right up your street again
41:25I thought you were the bolognese boy
41:27not anymore
41:28that's what I'm saying
41:29I was the bolognese boy
41:30back in the day
41:31when I was like 18, 19
41:33so that's the salad there already
41:34really simple
41:35and we're actually not even going to put any flavours on this
41:37because we have so many other flavours going on
41:39what's that green stuff?
41:40so this is a green chutney
41:41that was with the coriander
41:42the mince
41:43the lemon
41:43the sugar
41:44and this is perfect for dipping the kebabs in
41:47drizzling on your salad
41:48so what else are you working on Antony?
41:49just working on myself
41:51and just getting ready for the tour really
41:53and I'm
41:53yeah
41:54just happy to be doing what we're doing after 25 years
41:56and you're still writing with each other
41:58so when you go on tour
41:58will you keep on writing
41:59do you just feel those creative juices
42:01and say let's write something else?
42:02who knows
42:03who knows
42:03them sort of things happen
42:05off the cuff
42:06I think if you plan them things
42:08it doesn't work
42:08it doesn't normally work like that
42:10nah
42:10you do get lots of bands that
42:11split up
42:13um
42:13are only around for a few years
42:15what would you say is the secret to your longevity?
42:19you guys
42:20love
42:21friendship
42:22respect
42:23that's it
42:24that is so important
42:25because
42:25I show
42:26I suppose what's really showing of your friendship
42:29is because you have to go through
42:31so much stress
42:32and have so much thrown at you
42:34and being pushed to the limit
42:36actually that friendship becomes the strength that you need
42:40that bond
42:40it's like a family bond isn't it?
42:42you bond through everything together
42:43exactly
42:43it's longer than some marriages
42:45do you know what I mean?
42:45yes
42:45you can trust each other
42:46through thick and thin
42:47you've grown together
42:49haven't you?
42:49absolutely
42:50right
42:51these are just browning off beautifully here
42:53one thing I wanted to ask you
42:54because
42:55as a musical artist
42:57you guys did one of the toughest gigs
43:00which was Eurovision
43:01yes
43:02and a lot of people think
43:03oh it's just Eurovision
43:04but that is really hard isn't it?
43:06do you know what Jim
43:07that was the hardest 10 days
43:09me and the lads have ever worked
43:12since we've been in this business
43:13I've never grafted so much in my life
43:15when I say graft
43:17it was like
43:18wake up at 8 in the morning
43:19interviews
43:20interviews
43:20photoshoots
43:21press conference
43:22party
43:22sing
43:23rehearse
43:24it was 12-13 hour days
43:26every day
43:27good lord
43:28and the mad thing is
43:29you only really
43:30effectively
43:31you only work for 3 minutes
43:33because that Saturday night
43:34is 3 minutes
43:35yeah yeah yeah
43:36but can I have a quick recap of this salad
43:38so this is pretty much ready to go
43:39go
43:40it's just chickpeas
43:41pomegranate
43:42red onion
43:43coriander
43:43mint
43:44and a little light leaf salad
43:45really simple
43:46and again I'm not piling with any other flavours
43:48because we've got that gorgeous kebab
43:50and this dipping sauce to go with
43:51right I think these are ready to go Shiv
43:53fabulous
43:53pop that on my bed of salad
43:55oh that is decent
43:57look at that
43:58looks great hey
43:59oh yeah
43:59oh my gosh
44:01it smells so good
44:02oh and all those juices start dripping in
44:04into that chickpea
44:05yeah it's really good
44:06oh there we go
44:07and there we go
44:07a little bit there
44:09and there we go
44:10there's our South Asian style kebabs
44:13chickpea salad
44:14and a lovely green chutney dip
44:15delicious
44:16look at that
44:17yum
44:27here we go Shiv
44:28do you want to serve up
44:29I shall do
44:30let's see what these are like
44:31let's give you a
44:32lovely little meatball
44:34oh
44:35lost a chickpea
44:36lost a chickpea
44:36got a bit of salad in there
44:38this is yeah
44:39this looks incredible
44:40you want two kebabs
44:41whatever you want my love
44:43no let's start you with
44:44go on get in there
44:44and then let's get a little bit of this
44:45I might put a little bit of
44:47I need the green chutney
44:48yeah
44:48and then Jimmy
44:52that's it
44:54go on Shiv
44:55that'll do
44:56thank you
44:57there we go
44:57I'm very excited about this
44:59beautiful
45:00put that over the top
45:02she's my fingers
45:03there we go Shiv
45:03let's have a little go
45:05you enjoying that
45:06mm-hmm
45:08so good
45:09that lamb works so well
45:11with the coriander
45:12the chilli
45:13the garlic
45:13I just love
45:15a chickpea salad
45:16so versatile
45:17and so cheap
45:18but what a great
45:19tasty end to the show
45:20it's been absolutely fabulous
45:22we've packed so much in this morning
45:23what a brilliant day
45:24yeah
45:24but before we go
45:26a massive thank you
45:27to the amazing
45:28Anthony Costa everyone
45:30good luck with the tour
45:31thank you
45:32but that's it for today
45:33we'll see you all next week
45:35bye
45:36this is so good
45:37come on you're telling me
45:38fabulous
45:39so good
45:40fabulous
45:42we'll see you then
45:42we'll see you in a bit
45:43here
45:43the world
45:44in a bit
45:53you
45:53you
45:53we'll see you in a bit
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