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Jimmy and Shivis Farmhouse Breakfast - Season 3 - Episode 07: Julie Bradbury
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00:00Yes.
00:01Look at that.
00:01Jimmy, what are you doing?
00:03Well, I thought I'd crack out my old walking boots.
00:05Walking boots for breakfast?
00:06Yes, because our guest is a very, very keen walker.
00:10Oh, better get warming up, then.
00:12Yeah, well, do you know what?
00:13Just having to round my neck has tired me out.
00:15OK, well, let's go rest.
00:18Cup of tea, come on.
00:20Welcome to the show that weekends were made for.
00:23I'm feeling like I'm on holiday.
00:24We've got food.
00:25Oh, I love that.
00:26We've got countryside.
00:27Hey, look at that.
00:29We've got crafts.
00:30I'm happy with that.
00:31And we've got lots of wildlife.
00:33Oh, here they come.
00:34So, if you're looking for some weekend cooking inspiration.
00:37That's fantastic.
00:38You have inspired me.
00:39You fancy a bit of DIY.
00:41Or a cheeky tipple.
00:44Or if you just want to hang out with some famous friends.
00:47Forget the singing.
00:48Go on tour with your sausage.
00:50And some furry ones, too.
00:52Why the long face?
00:53You're in the right place.
00:54I cannot wait.
00:55Settle back for Jimmy and Chivvy's Farmhouse Breakfast.
01:08Welcome to Jimmy and Chivvy's Farmhouse Breakfast.
01:11And today we are joined by TV presenter, journalist, best-selling author and a huge advocate of the healing power
01:17of nature.
01:18And she must have the most well-worn walking boots in the history of television, having walked the equivalent distance
01:23of London to New York.
01:24Wow.
01:25Via the most beautiful, stunning British setting.
01:27So, please welcome the amazing Julia Bradbury!
01:30Yay!
01:31Thank you very much!
01:33So good to see you.
01:34So good to be here, guys.
01:35I'm really excited.
01:36We love food.
01:37We're outside.
01:38Yes.
01:38I mean, it's perfect.
01:39We're going to feed you.
01:40We're going to feed you.
01:41And are we ready to go?
01:42Are you going to make some breakfast?
01:43I'm very excited about breakfast.
01:44Before that, let's have a look what else is coming up on today's show.
01:49I visit a natural oasis of peace and calm where you might least expect it.
01:53Oh, Adam, I'm so relaxed.
01:55I prove that we can create our own watery wildlife paradise, even in the tiniest of outdoor spaces.
02:01It's about the balance of nature.
02:03You're creating an ecosystem.
02:04Designer and master upcycler Max McMurdo demos a surprising, shape-shifting DIY project.
02:10I've never cut a door in half.
02:12We learn how to brew the perfect morning cup of joe.
02:15And I cook up a quick bibimbap.
02:18A what?
02:19Don't worry, all will become clear.
02:22So, Shivi, what are you cooking up?
02:23So I have the perfect, really simple breakfast muffin.
02:26In fact, it's ideal for Julia to make, put them in the freezer, reheat and take them out walking with
02:31you.
02:31Oh, perfect.
02:31So we've got a lot of lovely ingredients here.
02:33I've got porridge oats.
02:34Yes.
02:34And in fact, this flour, I've whizzed up some porridge oats, but you can use any flour you want.
02:38I've got bicarb, baking powder, cinnamon.
02:41And, Jimmy, you're going to get your hands involved.
02:43Right.
02:44Melted butter, honey, vanilla essence, Greek yoghurt and some eggs.
02:48And you're going to whisk that together.
02:50I'm going to mix this and we're going to add elements.
02:52OK.
02:52I've got some frozen berries here, but you can use also chocolate chips.
02:56Dark chocolate if you want a bit more.
02:58Cacao nibs.
02:58Coke.
02:59If you are going down the Julia Bradbury way, you can go cacao nibs as well.
03:03So, Julia, what do you have to get you started in the morning?
03:06What's your brekkie?
03:07OK.
03:07So I have a slightly unusual breakfast and it's changed over the past five years.
03:12So this is what I've been doing.
03:13So I start my day with my steamed vegetables.
03:16Lovely.
03:17Because I want to get the fibre in to my day.
03:21And also, I think if I have a day where I'm not going to get enough vegetables,
03:23I know that I've had them all in the morning.
03:26I use lots of herbs on top of them.
03:27So I'll use fennel seeds.
03:29I might use some cayenne pepper.
03:30And I do a big glug of olive oil.
03:32And then I'll have whatever's left over from last night for my protein.
03:35So sometimes if there's nothing left over, I'll put like two or three eggs in there.
03:39Sometimes I'll go duck eggs.
03:40I might put a slice of avocado on there as well for a bit of vitamin E.
03:44And then it would be a bit of cold fish or a bit of cold chicken.
03:46So I do like a full-on savoury breakfast.
03:50But you know, that is quite a good thing to do.
03:51And I think in the UK, it's probably one of the few nations that don't do that.
03:54Because if you look at Asia, Caribbean, we start with these big, high-protein, high-fiber meals.
03:58The heaviest meal of the day, right?
03:59And it's a good way to line everything up.
04:01Yeah, and we've become, unfortunately, we've become addicted to cereal.
04:05And everybody thinks that breakfast is a sugary bowl of cereal.
04:08It does not have to be.
04:09No, it doesn't have to be.
04:10And it's not the best way to start your day in terms of sugary cravings.
04:14And also filling you up and actually giving you the proper source of energy.
04:17Absolutely, good energy.
04:18Good energy and not the energy that crashes.
04:20She says while putting eggs into butter and sugar.
04:25But this is all good because it's gluten-free.
04:27It's gluten-free, yeah.
04:28I've used gluten-free oats.
04:29Oats do give you, they do give you, it's a slow-release sort of energy.
04:32And you've got my favourite there, super berries.
04:35So lots of polyphenols, lots going on with your frozen berries.
04:38I mean, I eat blueberries every day.
04:39So after I've had my steamed veg, then I have this kind of thing.
04:42You are making me feel bad about my life choices.
04:44No.
04:45Can I run through what I've put in here though?
04:47Go on, go on.
04:48So we've got the gluten-free oats, we've got gluten-free flour here.
04:51But you can use, as I said, normal self-raising flour.
04:53And in this wet mixture that Jimmy has whisked together for me.
04:56I haven't whisked it yet.
04:57I said it with a bit of a grumpy.
05:00There's eggs, there's Greek yoghurt, there's honey.
05:04And there's melted butter.
05:05So that's all going to come together.
05:07We've got frozen berries, but I'd say you can use whatever you want in here.
05:10Want it in here?
05:11Yes, please.
05:12So what flour have we got in here?
05:12So, as I said, we've blitzed up porridge oats, but I normally use self-raising flour for it.
05:17Now, are you going to blame me, Shiver, because of the flour?
05:20They might not be as puffy, because you're not using self-raising flour.
05:23Just wait a minute, because you'll be surprised.
05:26This actually rises quite nicely.
05:27Oh, good.
05:28I know, I'm thrilled.
05:28I mean, I don't mind.
05:29I quite like a sturdy pancake.
05:33Your knowledge of food now, because when I ask you what you have for breakfast,
05:36it's really interesting, the veggies first, the protein for the night before, then you go into...
05:42Has that developed over time?
05:44What's really sparked that interest?
05:46So, when I was diagnosed with breast cancer in 2021, after I got through the diagnosis and through the other
05:52side of treatment,
05:54I had...
05:54By that stage, all I wanted to know was, right, how do I stay as healthy as possible, and how
05:59do I reduce my risk of reoccurrence from breast cancer and create something called healthspan?
06:05Yeah.
06:05So, healthspan is different to lifespan.
06:07Healthspan is, I want to be that 90-year-old yoga granny still here with my children and my grandkids.
06:11I just began this journey of exploration, and I wrote a couple of books about it.
06:15Yeah.
06:15Hack Self Healthy is book number two.
06:18And I've learned about food, nutrition, DNA, epigenetics, and what food does for you as a nutritional fuel,
06:26not just me going, I love the sugar, and I like anything that's sweet, and...
06:31I want to cram in my face.
06:32And I just want to cram.
06:33And also, I think there is a balance with food.
06:36Yes, it should be joyful.
06:37I mean, no, your recipes are.
06:39And I'm the same.
06:40I love food.
06:41But now I have quite a different approach, and sometimes I'll eat something that I don't absolutely love, but I
06:46know it's good for me.
06:47How did you sift through?
06:48How do you know what is good for you, what isn't good for you?
06:51Honestly, I've relied on expert knowledge.
06:54For example, circadian rhythms.
06:55Yeah.
06:55That's sleeping.
06:56That's sleeping.
06:57How can you improve your health when you're doing shift work?
07:01How can you eat properly to feed yourself when you're basically living an upside-down life?
07:05Can I just show you this very quickly?
07:06That looks lovely, by the way.
07:08I've sprinkled the top with porridge oats and seeds, good seeds, good omegas.
07:10And this is going to go into the oven for about 20, 25 minutes.
07:14Great.
07:14Lovely colours.
07:15And that is so interesting.
07:16We look at us as an animal.
07:19As an animal, we live in a natural environment.
07:23In a way, we've created an artificial environment.
07:25Completely.
07:26But we're still that basic animal that would go out, like every other animal, to find food, keep away from
07:31danger.
07:31And so it's so interesting how you've really looked at how we fuel our bodies in a different way.
07:36And we've really come on in terms of our knowledge, because 10, 15 years ago, we weren't really talking about
07:41gut health or anything like that at all.
07:43No, no.
07:43You can't get away from it now.
07:44Everybody is so into it, which is fantastic.
07:46We've got so much to talk about, but these are perfect, Julia, for you to take on your walks.
07:49In the backpack?
07:50In the backpack, my breakfast muffins.
07:52Oh, yes.
07:52Well done, Chip.
07:54Beautiful.
08:03So, come on.
08:04Breakfast muffins.
08:05Grab one of those.
08:06And you can freeze these, and you can pop them into the oven and reheat them from frozen.
08:10So they're really great when we're in the rush.
08:11I know we should be slowing down, but sometimes you've got to get out that door.
08:15I've got to say, Julie, you know when we see you hiking off?
08:17Yes.
08:17And all these different TV shows, and you've got a little backpack on.
08:20Is there anything in that backpack?
08:21Yes, my make-up.
08:22Is it really?
08:24I thought it would always be empty.
08:25The old me would also have lots of chocolate and sweeties in there to fuel me along.
08:30The new me, it's boiled eggs and nuts and avocados and stuff that gives me proper energy and really feeds
08:36me.
08:36Wow.
08:37But I do like every now and again little bacon sandwiches.
08:39Tell me what you think about this, Julia.
08:40Mmm.
08:43Oh, I love that.
08:44That is delicious.
08:45That is so good, and a very flavour, but lovely seeds, nice crunch.
08:49This would be perfect on a walk.
08:51Mmm.
08:52Backpack full of that.
08:53You've heard it from Julia Bradbury first.
08:54Mmm.
08:55So it's now time for a little break, but don't go anywhere because you've got so much more
08:58inspiration on today's show.
08:59Oh, these are delicious.
09:00They are really good.
09:02I discover a wetland wilderness where you least expect it.
09:05You can hear city sounds, but can only see beautiful wetlands.
09:10I've got a quick and simple project that will bring the smallest of outside spaces to life.
09:14This is Hornwort.
09:15I'll just pop that in here.
09:16It's Waste Not What Not with the king of upcycling, Max McMurdo.
09:20Right, tackles on.
09:21We learn the secrets of a great cup of coffee.
09:24And I'll be serving up a delicious Korean feast that takes just minutes.
09:49Welcome back.
09:50We still have the fabulously adventurous Julia Bradbury with us.
09:53Yes.
09:54Woo-hoo!
09:55And I don't know what I'm going to be doing here.
09:57Can't wait.
09:57Just you hold your horses.
09:58Don't you worry about that, Julia.
09:59And Chevy conjured up some fantastic breakfast muffins.
10:02Mm-hmm.
10:03And that was just for starters, Jimmy.
10:04There's so much more to come still.
10:07We're proving that small can be beautiful.
10:09It will clear.
10:11It's looking really murky at the moment.
10:13Upcycler extraordinaire, Max McMurdo turns trash into treasure.
10:17Now, if my granddad was making this, he'd make sure every screw head were facing the same way.
10:22We've got a masterclass in brewing up coffee.
10:25And a crafty Korean speedy treat.
10:28But before all that, I'm on a mission to prove that nature is never too far away, even if you
10:33live in a big, bright and busy city.
10:44You don't have to travel deep into the countryside to find wildlife.
10:48I'm here at the London Wetlands Centre, just a stone's throw away from the city, where there are over 100
10:52species of birds.
10:53From rare visitors to family favourites.
10:56I've come to meet Adam to learn the basics of bird watching.
11:11Hi, Adam.
11:12Hi.
11:12Happy to meet you.
11:13Nice to meet you too.
11:14It's wonderful to be here.
11:15I mean, look at this.
11:16Yeah, isn't it?
11:17A cracking morning as well.
11:18Yeah.
11:19Sunshine and look at all these birds.
11:21It's fantastic.
11:21I know.
11:22Well, we've been looking after this place now since mid-2000s.
11:27Okay.
11:28It used to be an old concrete reservoir in Victorian times.
11:31Wow.
11:31This size or has it grown over time?
11:34No, it's about 100 acres of it, but it was just a big concrete bowl.
11:37Peter Scott, our founder, got involved with Thames Water and Barclay Homes and we ended up creating this out of
11:45what was just a load of concrete.
11:47We've got lots of different habitats, got reed beds, scrublands, and we've got some wet grassland and a marsh.
11:53Since we've sort of got hold of it, the diversity has sort of gone through the roof.
11:57Our breeding birds are just finishing up now and they're thinking about going back to their wintering grounds.
12:02So it's a continuous migration and movement of birds.
12:05Yeah.
12:05So you can come at all different times of the year and see different species.
12:08That's it, yeah.
12:09There's, you know, the winter birds coming through at one point and building up.
12:13It's incredibly relaxing.
12:14Why is it so important to have the wetlands?
12:17Well, wetlands are one of the most diminishing habitats globally.
12:22They're in real trouble.
12:23And so, you know, you need to preserve these wetlands because they are disappearing at such a rate.
12:29Why are they disappearing?
12:30Well, it's a lot of man-made pressure, to be honest.
12:33A lot of them get drained for agriculture or even for housing.
12:38Some of them aren't in good repair.
12:40They get polluted.
12:41Do you know what?
12:42I see some birds I think I recognise.
12:44Can we go and have a look at some more?
12:46Sure.
12:46Let's go and have a look.
12:47Follow me.
12:58So we're going to one of your bird-watching huts.
13:01Yes.
13:02Yeah, we've got a few of them down here.
13:03We're going to go to a three-storey hide.
13:06Oh!
13:07Hide of luxury.
13:08I can see that.
13:08No, it's even got a lift in it.
13:13Wow, look at this.
13:14Amazing.
13:17Look at this.
13:18This is fantastic.
13:19So what are we looking at, Adam?
13:20Overnight, we've had loads of what we call wintering duck have arrived overnight.
13:25So there's a lot of shoveler and gadwall and they've all come from Eastern Europe.
13:30OK.
13:31They're all sitting out there on the edges of the islands at the moment.
13:34There's some snipe out there on the more low-lying, muddy areas, feeding waste.
13:38OK.
13:39Some little grebes out in the middle.
13:41And best thing of all today, we've got a pair of gargony.
13:44Gargony.
13:44They're quite a scarce species that are on migration.
13:47I've got to look up at this guide here because you're saying these beautiful names and I
13:51have no idea what they look like.
13:54But I see you've got little birds up here.
13:56It's all up there.
13:57So what I do recognise out there is a swan.
14:00A few of them, hey?
14:01Yeah.
14:01A good sight for mute swans.
14:03They've had a few cygnets this year.
14:06OK.
14:07Doing quite well.
14:16Well, you can hear some moorhens squawking away on the edges.
14:20We've had bittern out here.
14:22Yes.
14:22Bitterns have already arrived actually.
14:24They came really early this year.
14:25OK.
14:25So they'll be here all winter hiding in the edges of the reeds.
14:29It's a big sort of brown heron-like bird about this tall.
14:33Really secretive, but people love to try and find them.
14:36So how often are you bird watching?
14:38We try and get out there every morning to see what's there.
14:41What's there?
14:41So we're recording everything.
14:43And why do you have to record it?
14:44Well, we want to monitor the site to see if the habitat management work we're doing
14:49is actually working.
14:51OK.
14:51And is it?
14:52It is so far.
14:53Fantastic.
14:53Yeah, we've got some good habitat out there, maintaining it pretty well.
14:57I can't believe this is in central London.
14:59I'm sitting here, can hear city sounds, but can only see beautiful lush green,
15:06the beautiful wetlands, the birds.
15:09That's it.
15:09It's magical.
15:10It's great to watch wildlife, but it's so good for your mental health.
15:14Oh, I'm so...
15:15Oh, Adam, I'm so relaxed.
15:18Aren't we lucky?
15:22So, you know, Adam, at home I'm pretty sure I have a robin living in the corner, but
15:25how do you bird watch if you are doing this for the first time in your garden?
15:30Well, you know, having a really cheap pair of binoculars is a good start.
15:35OK.
15:35Get yourself a little field guide as well.
15:38Some people could have bird feeders, as long as you keep the bird feeders clean, because
15:42you don't want to spread diseases across the birds.
15:45OK, OK.
15:46It's important then, yeah.
15:47It's a great way of seeing those birds close up.
15:49Yeah.
15:49Especially for children, to get them interested.
15:51Absolutely.
15:51And we do stay indoors, so you wouldn't scare them.
15:53Yeah, yeah, it's all about a bit of camouflage, a bit of stealth, and it adds to the fun, I
15:58think.
15:58Absolutely.
15:58I'm going to buy some camouflage gear now, because I'm all in.
16:02And so, Adam, what's next for the wetland centre?
16:06Well, we can't expand in the area, I haven't got any room to expand, but we just want to
16:12make sure our habitats are as pristine as they can be.
16:15Try and get more and more species, more and more things breeding.
16:19You know, you've got so much variation here between open water, wet grasslands and marshes,
16:25reed beds, you know, you're trying to attract as many different things as we've got space for.
16:30Oh, no, it's incredible.
16:31And I can see the appeal of being in the observation deck.
16:33I can bring my mug of tea and just sit here and while away my day.
16:36Have a nice, relaxing time.
16:37Watch the birds.
16:38Oh, yeah.
16:39Enjoy yourself.
16:40My kind of Saturday morning.
16:57I've really loved coming to the London Wetland Centre to learn a little bit about bird watching.
17:01It just goes to show how much wildlife is really around us, even in the city.
17:05We just need to take our time to look and listen.
17:11Well, I've got to say, that place looked out this wild.
17:14Do you know what?
17:15Looking at those birds, so relaxing, I've caught the twitching bug.
17:17Yes.
17:18Oh, now, I've got a great little project for you two at home.
17:21OK.
17:21And it's about creating a wildlife habitat, not on the scale that you've seen.
17:25Yep.
17:26But as you know, if you get a little pond or create any sort of little body of water, it
17:31attracts wildlife.
17:32Yeah.
17:32And you can up biodiversity by having a garden pond.
17:35Yep.
17:36But it doesn't have to be on a massive scale.
17:37I can do it in my garden.
17:39You'll be able to do it in your garden.
17:40Right, tiny gardens.
17:40And I'm going to create a little wildlife pond here using this old blue barrel.
17:43And this is from our polar bear reserve.
17:46OK.
17:46One of their toys.
17:47They've ripped it to shreds, but I've managed to save bottom of it.
17:51OK.
17:51But you could do it in a water butt.
17:53You could do it in an old wheelbarrow.
17:55You could do it anywhere.
17:55Now, they're best if they're buried.
17:57OK.
17:57In the ground.
17:58Because the wildlife can get in and out quite easily.
18:00First thing I'm going to do is I'm going to make a little area.
18:03If you pass me some of those bricks, Julia.
18:05Yes.
18:05I'm going to put some of these bricks in the water.
18:07And what I've done, I've already half filled this up.
18:10I've used just water out the hose.
18:12OK.
18:12And if you leave it for a couple of days, it's absolutely fine for wildlife.
18:16Now, just making a little...
18:19And how big do you have this to be, Jimmy?
18:21Because this is quite a...
18:22I'm going to pass a break here.
18:23That'll do.
18:24What's the smallest size you can do for this?
18:25Well, do you know what?
18:26The bigger the better in terms of the temperature change of water.
18:29But something like this is absolutely fine.
18:31Right.
18:31If you try to get some of that gravel there, look.
18:34Oh, I love a shovel.
18:37OK.
18:37Get that one.
18:38And, Jimmy, why are we doing this?
18:39What's the benefit of this?
18:40Well, do you know what?
18:41Benefit is for wildlife.
18:43It's a great area for animals to drink out of,
18:45but the life it creates from the dragonfly larvae, tadpoles...
18:52Bird life.
18:53Bird life.
18:54Water boatmen.
18:54I need a lot...
18:55Let me...
18:55That's it there, Jimmy.
18:57That's enough there.
18:58So, being in nature can reduce your pain levels.
19:04Is that grounding?
19:05So, no, it's not.
19:06There's a bit about grounding as well.
19:08No, but actually being in nature and listening to things like birdsong,
19:12there's just something incredibly soothing for all of us.
19:16Absolutely.
19:17So, something like this, which we can all, you know,
19:20which many people might be able to do at home is just phenomenal.
19:23Especially as a city person.
19:24There's so many of us living in the city.
19:25To be able to access nature, it's important.
19:28We're talking about mindfulness, don't we?
19:29Yes.
19:29So, all those kinds of things.
19:30So, in here, I've got a deep area of water.
19:33Yep.
19:33And then I've built up a little brick wall inside.
19:38Yep.
19:38To make a big gravel bed.
19:40Now, the gravel's important, because that's where all the little critters are going to live.
19:43But also, it's going to be a planting area for my marginal plants.
19:46And I've got a deeper area for my oxygenating plants.
19:49Okay.
19:50So, I will give you these.
19:51Here we go.
19:52If you don't have bricks, Jimmy, what else can you use?
19:54I've got some big old slabs here.
19:55I've got, see those bits of slate?
19:57You could use that.
19:57Anything, really.
19:58Okay.
19:58Anything to just bring it up a bit.
20:00Marginal plants.
20:00Can you get those out of the pots for me there?
20:02I need some nature.
20:03I need to be a...
20:04Give me a look.
20:05Oh, I'm relaxed.
20:06So, these are, you've got to think of these as the natural filter.
20:10Yep.
20:10Okay.
20:10Let's see if we can get this little critter out.
20:12So, where am I putting this, Jimmy?
20:13There we go.
20:13This is on this higher region, yeah?
20:15That's right.
20:16Plonk it in there.
20:17Okay.
20:17Let's try and get it in.
20:18So, you can also, you know, it's a mini pond, basically.
20:21So, not only does it do good for you, it'll look gorgeous in a little space as well.
20:25It will.
20:25And it will clear.
20:27It's looking really murky at the moment.
20:29I'm going to put these little beauties in.
20:31Aww.
20:31And then, in a couple of weeks, these will establish.
20:37Okay.
20:37Pop that in there like that.
20:39And they will start to grow.
20:41And as they do, their roots will help filter that water.
20:46Okay, so...
20:47And these are all really accessible and easy to get, aren't they?
20:49Really.
20:50It's all about upcycling.
20:51This is hornwort.
20:52This is an oxygenating plant.
20:54This will go in the deeper part.
20:57I'll just pop that in here.
20:58And actually, Jimmy, learning from the wetland centre how important it is to
21:01bring back that diversity to cities.
21:04Yep.
21:04This is a brilliant thing, I guess, to do on a smaller scale.
21:06Yeah.
21:06Absolutely.
21:07And I'm just going to top it up with some more water.
21:09And what fun for kids as well.
21:11It's a fantastic project for children.
21:12Now, the important thing is...
21:16Animals getting in, animals getting out.
21:19Okay?
21:20So, imagine you could have this out of the ground.
21:24Yep.
21:24But you'd really want to build a little ladder in or some block work.
21:28Okay.
21:29Or some of the things that can climb out.
21:30Yeah.
21:30But if you're burying it, it's so much easier.
21:33And all you need to do is just create a little step up that animals can swim along like a
21:41toad,
21:41be able to climb out.
21:42Mm-hmm.
21:43If a hedgehog fell in, be able to swim out.
21:45Okay.
21:45What about looking after it?
21:47I think that's my problem.
21:48Right.
21:48I knew he was going to ask that because you worry about stuff like this.
21:50I worry about these things.
21:51You're basically the hassle factor.
21:53Yeah.
21:53Well, the hassle factor, if you've planted it correctly, see these marginals here,
21:57and see the oxygenating, it's already been planted.
21:59So, the filter, the oxygen.
22:02So clever, yeah.
22:03You could put a pump in there with a filter if you wanted to.
22:06That sounds like hassle.
22:07But actually, it's about the balance of nature.
22:08You're creating an ecosystem.
22:10And then when you come down to the corner of a garden and do site it somewhere that's not in
22:14direct sunlight,
22:15you want a bit of shade, and when you come down to the garden in the morning with a cup
22:19of tea,
22:20and you're seeing the tadpole swimming, you're seeing a dragonfly landing here, damselflies,
22:26it is a true marvel.
22:27You will be balanced, your mind will be balanced.
22:30This is it.
22:30And nature will be balanced.
22:32This is it.
22:33And if you're going to create something wonderful like this in your garden,
22:35please, no plastic gloves.
22:37Oh, no.
22:37Don't get me started on that stuff.
22:39It's terrible.
22:40Well, I've got my weekend plans sorted.
22:42Don't go anywhere.
22:42Stick around because when we come back...
22:44We're going to be doing some home brewing, not alcohol, coffee.
22:48Oh, great.
22:48And we've got an inventor, an upcircular Max, who will be asking the question,
22:52when is a door not a door?
22:54What?
22:55I know.
23:15We've been having an awesome time with our wonderful guest and fellow nature lover,
23:20Julia Bradbury, everyone.
23:21Woo!
23:22Woo!
23:23We've munched a muffin breakfast.
23:25You left the kitchen to go twitching.
23:27Really secretive, but people love to try and find them.
23:30You prove that size doesn't matter when it comes to pond life.
23:33Their roots will help filter that water.
23:37But now it's time for some DIY inspiration with our upcycler Max.
23:41I can't wait to see what it's made this time.
23:43Let's see.
23:43Oh, it's going to be brilliant.
23:55I love scouring reclamation yards.
23:59And one thing you see thousands of is old oak doors.
24:03But they always look a bit like this.
24:05Layers of gloss paint from over the years.
24:07They're not very beautiful anymore.
24:09So I think I've got a plan to reinvent this into something that not only I like,
24:15but I think Shivi might like to sit on while she enjoys a lovely cup of tea.
24:20I'm going to turn it into a bench.
24:22Now to do that, I'm going to try and utilise every last bit of this door.
24:27It's beautiful timber.
24:28You can see where the paints come off.
24:30It's solid.
24:31It's stunning.
24:32And I think the way to do it is to rip it in half that way.
24:38And then that way, which will give me two identical components there.
24:42That would be the base and the back.
24:44Two identical components here, which will form the two sides.
24:48First things first.
24:49Circular saw right through the middle of it.
24:53Let's do it.
24:58Cargles on.
25:00In all my years of upcycling, I've never cut a door in half.
25:05This is a first.
25:17What a beautiful lump of timber. Look at it.
25:20All right.
25:21Here we go again.
25:22Cut number two.
25:31Back rest.
25:32Done.
25:33Oh, I tell you what.
25:34The smell of an old oak door sawdust is fantastic.
25:42I'm quite enjoying it, actually.
26:03Wonderful.
26:04Now let's see if those two bits are similar.
26:10Oh, yes.
26:11I'll take that.
26:13So actually, all I've done is taken one door, cut it three times into four bits.
26:20And that's all the ingredients I need to make a beautiful bench.
26:23I think the next step is to attach the base to the back at 90 degrees and then take it
26:30from there.
26:32I'm going to use some 80mm long screws just to make sure it's nice and firm.
26:44Lovely.
26:45There's one in the middle as well.
26:57That should be nice and sturdy now.
27:03Yeah, it's going nowhere.
27:05And the side is going to make it really strong.
27:07It's just a case now of picking the correct angle.
27:11Because realistically, you don't want to be sitting upright.
27:15You want the back to be reclined a bit and the front of the seat fob to be up a
27:21bit.
27:21So I'm just going to measure to the top of the front of the seat.
27:27And I always go for 420mm.
27:32That ensures that the seat goes nicely underneath the underside of your knee.
27:37So that'll be 420 at the front and then 400 at the back.
27:46Which will add comfort for sitting back in the chair but also give you a slight recline so it's a
27:52little bit more comfy.
28:06Now, if my grandad was making this, he'd make sure every screw head, all the slots were facing the same
28:12way.
28:13But I haven't got time for that.
28:22Right.
28:23Flip it over.
28:24Same again the other side.
28:29Get a nice screw fixing in there.
28:36Why have I never made one of these before?
28:43Same as before, I think.
28:44Two at the front.
28:58That's it.
28:59It's done.
29:00I really actually like the fact it's white on the inside and brown on the outside.
29:05But before I get too excited, I'm going to take it outside, make myself a cup of tea, sit on
29:11it and make sure it works.
29:21Tell you what, it's actually quite comfortable.
29:24Considering it's one door, three cuts and four bits screwed together.
29:30It's full of character, it's rustic, it's perfect for a cup of tea in the garden.
29:40And there it is.
29:41I mean, Jimmy, when is a door not a door?
29:43I suppose when it's a bench.
29:44Do you know what though?
29:45It looks actually quite comfortable.
29:46I can imagine sitting on a garden with my lovely cup of coffee relaxing.
29:50Well, funny you should say that because we are all about coffee right now.
29:53We've got wonderful Alice Wainwright, everyone, who's going to talk us through making a perfect brew.
29:59You don't need all those fancy gadgets or the machines, do you?
30:03I don't know anything about coffee, so I need to know.
30:05You're the perfect audience.
30:06So today we've got three really easy brew methods.
30:10So, cafetiere.
30:11Mocker pot.
30:12Slow drip.
30:13Pour over, that makes a lovely drip coffee, like a filter coffee.
30:16So what makes coffee exceptional?
30:18So for us, it's specialty coffee that's freshly roasted.
30:22So freshly roasted beans, you can just tell straight away, you've got a lovely smell when you open the bag.
30:27And you really can taste the difference.
30:29And the farmers that have grown specialty coffee, like artisanal products, have put love and labour into that bean.
30:35So you can really taste how it is.
30:36And they're usually the single origin, right? Like a lot of different ingredients in food.
30:40Yeah, exactly. Single origin.
30:41And if you look on the packet and it says single origin, you kind of know that it might be
30:45a better kind of cup of coffee.
30:47Okay.
30:47And there's two types of beans, isn't there?
30:48There's Arabica and Robusta.
30:51Yes.
30:51And so Robusta tends to go into instant coffee.
30:54Yes, it does.
30:54And then the Arabica is the stuff that is the better quality, better flavour.
30:58And everyone talks about the roast being important.
31:01Yes.
31:01Because when you're roasting, that's when all the oils start to come out.
31:04Yeah, exactly.
31:05So bang on, Robusta coffee's got about double the caffeine.
31:08Right.
31:08And specialty coffee, artisanal coffee, is always Arabica.
31:12So that's really good to kind of start there.
31:15And you can roast coffee, you know, lots of different ways.
31:17But our coffee's kind of medium, medium dark roasted.
31:20And if you roast it medium, medium dark, you're going to actually taste the bean.
31:23This is just a classic cafetiere.
31:25You can pick these up really easily.
31:27And all you need is some freshly ground coffee.
31:29So you need it ground coarse.
31:31So how many scoops are you putting in?
31:32I know, it looks like I'm putting in a lot.
31:35We're going to be buzzing in a lot.
31:38It's a little bit of a spoon per person.
31:39And it does, yeah, it's such a good smell.
31:42It smells great, yeah.
31:43But it smells fruity and floral.
31:45Exactly.
31:45So this is a fruity coffee.
31:46This coffee's actually from Western Uganda, which is quite an unusual region.
31:50Are you ready?
31:51Shall I just pop that in?
31:52Well, actually, has it just boiled?
31:53It's just boiled.
31:54Do you want to leave it for a little?
31:54So one of the top tips is to make sure that water is off the boil.
31:59OK?
31:59Because people just pour it straight in.
32:01That's exactly what I do.
32:01And then you burn the coffee.
32:03So we don't want that.
32:04Yeah, so we've probably waited about the right amount of time now.
32:07And we're going to leave that to sleep for four minutes.
32:09Four minutes.
32:10So I do a little bit of mindful breathing.
32:11You know, enjoy those four minutes.
32:13Yeah, mindful breathing.
32:14It's lovely.
32:14Yes, I like that.
32:15Or bread and egg, sorry.
32:16A bit of yoga, whatever you feel like doing.
32:18And the mocha pot.
32:19And the mocha pot, OK.
32:20So we're going to fill up this bottom chamber until the line, which you can see just about
32:24there, Jimmy.
32:25Yep, got you.
32:26And then we're going to fill this up with finely ground coffee.
32:29OK.
32:30So more finely ground than that.
32:31Yeah, and we're just going to quickly stir this because we didn't do that before.
32:34OK.
32:35Critical detail just to make sure that that coffee is infusing with the water.
32:39So you're going to pour that in?
32:40Yep, you do it.
32:41Go for it.
32:41Not overly hot.
32:42How much do we need?
32:43Just the top?
32:44Just the top, yep.
32:45Stir it.
32:47Yep, that's about right.
32:49Do you know what I like is that in our modern world, when it was making tea or coffee,
32:55tea bag and a cup or coffee, instant coffee.
32:58The whole ceremony of making tea or making coffee, taking time to savour something as
33:04opposed to bang, dong, go.
33:05There's so much love that's gone into farming these beans that, you know, we need to give
33:10it the time to brew.
33:11Yeah, completely.
33:11Yeah.
33:12What is this beautiful looking bit of equipment here now, Alice?
33:14So this is a pour over, and what we're going to do just quickly, before we make it, is
33:19wet the filter paper that goes inside.
33:22And this coffee here that we're going to pop in, I've actually visited this farmer myself
33:26in Costa Rica, in Tarazu.
33:29And with specialty coffee, those farmers wait for the cherry on the tree to be really ripe
33:34and red.
33:35You know, they wait to that perfect moment in the harvest.
33:37This coffee's got peanut, caramel, some stone fruit in there.
33:41It's amazing.
33:41And you'll be tasting it thinking it has those flavours, because you really can taste
33:44it.
33:45And drink coffee however you like it.
33:47But we do say it's lovely to try the coffee first, black.
33:51Because you might actually taste things that, you know, you didn't realise that it
33:54had that flavour, and you're going to mask that with the milk.
33:57You know, some of the packaging should say, you know, best drunk with milk.
34:00Best drunk black.
34:01Great aroma.
34:02Yeah.
34:02There's a slight sourness, like a fruity sourness in that as well, which
34:05I would never have picked up in normal day-to-day coffee.
34:08It's definitely unusual, that one.
34:10I wanted to, you know, showcase different coffees, and that one is a naturally processed
34:14coffee.
34:15So what that means is that the coffee cherry is actually laid out in the sun, and has
34:20been allowed to kind of ferment naturally.
34:23So you might get a bit of a boozy, fruity taste.
34:26Mmm.
34:26I'm here and gurgling.
34:27Right.
34:27Are we ready?
34:28Yeah.
34:28These are my favourite.
34:30These are great little cups, aren't they?
34:31Look at that.
34:32How cute are these?
34:33I know.
34:34Very lovely.
34:34Let's move the cappuccino.
34:35Let's steal your coffee cards, Alice.
34:37Yeah, of course.
34:38We're going to be buzzing around for the rest of the show now.
34:40You probably will be.
34:41Let's have a look at that.
34:42Oh, good.
34:43Beautiful.
34:43Look at that.
34:44That's very cute.
34:45So this is espresso-like coffee.
34:48It's not an espresso.
34:49It's a little bit stronger than the one you just tasted.
34:52Oh, smells amazing.
34:53This actually would suit milk really well.
34:55So this coffee is a blend of different coffees.
34:58And it's designed to have a chocolatey, peanutty taste.
35:01Very sweet.
35:01And if you add milk to it, it works out.
35:02That's very coffee coffee.
35:03Yeah, it's kind of more of a classic.
35:05Very coffee smell.
35:06We should try the last one before we get blown away, I think.
35:09It's perfect coffee-drinking weather, surely.
35:11This one's a little bit more of a mellow taste.
35:14Okay.
35:14It's grown at high altitude in Tarazu, in Costa Rica, with another family farm.
35:20And hopefully you'll taste a little bit more of kind of zesty taste coming through.
35:26And so, Alice, for most of us at home, what's the next thing to do to level it up a
35:29bit?
35:30If you're just doing basic instant coffee, how do you level it up?
35:33I would say get one piece of equipment like this.
35:36Honestly, a cafeteria is so easy.
35:38It's lovely when people come round.
35:39You can plop it at the table.
35:41Everyone can have a cup.
35:42And I'd say start there.
35:44Drink it black.
35:46Experiment.
35:47You know, try it different ways.
35:48Try different beans, different origins.
35:50And then the next thing you know, you'll have a kitchen full of coffee stuff like I do.
35:54And start a new business.
35:57Start a new business.
35:58Why not?
35:58That is really good.
35:59What do you think, Julia?
36:00I love that.
36:01That's very smooth, isn't it?
36:03Really smooth.
36:04I really...
36:04I think that's my favourite, actually.
36:06Mine too.
36:06I do love it.
36:07I could do with a little splash of milk.
36:09Fair enough.
36:10Absolutely fair enough.
36:11Have it however you like it.
36:13Coming up next, we've got a very simple Korean dish to finish off today's show.
36:16Yes.
36:17Don't go anywhere because there's loads more coming up.
36:19Right.
36:19I'm going to finish my coffee, I think.
36:20Cheers.
36:20The aroma.
36:21It's beautiful.
36:41Welcome back.
36:42We've been having a fantastic morning with our wonderful guest, TV presenter, best-selling author, Julia Bradbury.
36:49Thank you very much.
36:51Thank you very much.
36:52We served up delicious, handy breakfast muffins.
36:55Chevy went off bird watching.
36:56Look at all these birds.
36:58It's fantastic.
36:59We've had Jimmy's mini water garden.
37:01I'm just going to top it up with some more water.
37:03A morning caffeine fix.
37:05And an up-cycle transformation.
37:07It's perfect for a cup of tea in the garden.
37:12And now I think, Chevy, you're going to get our taste buds going.
37:15Yes.
37:15I'm taking us...
37:16Where do you think we're going?
37:18Oh.
37:19I don't know.
37:19Is it the Caribbean again?
37:21No.
37:21You're in luck.
37:23I'm always going to the Caribbean, not today.
37:25But Julia, I know Julia likes Asian food, big flavour, fresh flavour.
37:29Yes.
37:29So I'm going to do a Korean-inspired bibimbap.
37:32Oh, yes.
37:32You know bibimbap?
37:33So it's beautiful because it's a lot of fresh, crunchy veg.
37:35We've got some steak, some lean steak here.
37:37Lovely.
37:37And some eggs.
37:38So high-protein, lots of veg, and it's just having a quick flash fry.
37:41So all that goodness is going to stay in.
37:44So explain to us what a bibimbap is.
37:46A bibimbap is kind of like a goddess bowl in the sense of how it looks.
37:52You have the elements of the meat, the protein, the veg.
37:55Yes.
37:55And it's got flavour that comes from the gochujang paste.
37:59And it's really simple.
38:00And the idea behind it is you can use whatever veg you have in the house.
38:03So it's very resourceful, right?
38:04So I've got a packet of stir-fried veg, but obviously you can use broccoli, red cabbage.
38:09And this is my version of it, my take on it.
38:11I've got some gochujang paste.
38:13I've got some cider vinegar going in there.
38:16And some garlic.
38:17Is that apple cider vinegar or just cider?
38:19It is.
38:19It's apple cider vinegar.
38:20You can use white wine vinegar just to give it that little acidity.
38:23Apple cider vinegar.
38:24Good for you.
38:25Very good for you.
38:25It's so good for you.
38:27Yeah.
38:27Julia, can you tell us a little bit about your walking?
38:30Because that's something that, I mean, you have walked across the nation.
38:33How far have you walked, do you think?
38:35Well, we did this some a few years ago.
38:37And I think it's probably upped a little since then.
38:39But somebody worked it out and they reckoned that I've walked to New York and back.
38:43No.
38:43In terms of the TV walks and the Wainwrights.
38:46Yeah.
38:46And then the Cornwall and Devon walks and all the others that I've done.
38:50But I love walking anyway.
38:51I mean, I walk every single day.
38:52I've got a dog now.
38:53We've got a family dog called Zeus.
38:55I didn't need the dog to get me walking, but he obviously needs the walking as well.
38:59But you've been so good with the walking.
39:00It shows because of the blend of history, lifestyle and fitness all the same time.
39:06Well, nature is such a great healer.
39:09And walking, I genuinely believe, can help us heal in so many ways.
39:14Yeah.
39:15Emotionally, physically.
39:16I mean, we know that, you know, walking is great for your heart health.
39:19It's good for digestion.
39:20It reduces your risk of cancer.
39:22It helps with reoccurrence, but it's really great.
39:25Mental as well, eh?
39:27Really good for you.
39:28How did you get into it?
39:29And, oh, my dad.
39:31My dad was, is, um, he's from the Peak District.
39:34And when I was at school in Sheffield, he just started taking me walking.
39:38Like, after school at weekend.
39:40What a place!
39:40And it's something that stuck with me.
39:42And the Peak is a gorgeous place to go walking, eh?
39:44Incredible.
39:45If there was one place you could go, where would you like to walk to?
39:48Where would be your dream walk?
39:50My dream walk would be to be able to go back to Stanage Edge with my dad,
39:56which is one of the places we used to walk to when I was a little girl.
39:59And to be able to look down over the valley the way that we used to
40:02and just have that moment again.
40:03That nostalgic moment together.
40:05And what about internationally?
40:06So, I love Costa Rica.
40:08I think it's the most beautiful, beautiful, wild place full of incredible trees.
40:12I love trees.
40:13I'm a tree hugger.
40:14You love the nature.
40:14Yeah.
40:16We've learned this about you.
40:17We should all be hugging trees.
40:19So, I think Costa Rica is one of those outstanding destinations.
40:22I'm also in love with South Africa.
40:24Brilliant walk in South Africa.
40:25Cathedral Peak.
40:27Along...
40:28Oh, just so much.
40:29Some of you in the desert.
40:30It's just fantastic.
40:31I'm very, very blessed to have been to some really, really lovely places.
40:34But there are still so many more that I want to go to.
40:37And I think that's lovely.
40:38To still have places that you want to visit and things that you want to do.
40:42To still have...
40:42Are your children into it?
40:44Yeah, my children are.
40:45One of my little girls has become my go-to walker every night.
40:49So, she comes with me when we're doing the last walk of the evening with the dog.
40:53She's just become...
40:54She wants to do that now with me all the time.
40:57Yeah, and that's so important, isn't it?
40:59Getting kids out into nature.
41:01Yeah.
41:01And walking's a wonderful thing to do.
41:03Because it's not like you're jogging and running.
41:05You stop, you see things in nature.
41:07And also having conversations.
41:09The conversations.
41:10The connection is great.
41:11And even if it's just, how was your day?
41:13Yeah.
41:13What was the best part of your day?
41:14What was the worst part of your day?
41:16They just open up.
41:17Your children open up.
41:18But we do as well.
41:19Humans do.
41:20Can I just recap this recipe for you, Julia?
41:23So, the steak is over here.
41:25It's been flash fried in the gochujang.
41:27And I'm just going to leave that just to fit together.
41:30And what's in gochujang?
41:31What sort of flavours?
41:32So, there's red pepper chilli flakes.
41:33Yeah.
41:34And there's also a little bit of...
41:35So, it's fermented slightly.
41:36And there's also some acidity to it.
41:38Oh, nice.
41:38And garlic.
41:39And you can smell that.
41:41And marinating meat is always so good, isn't it?
41:43Oh, yeah.
41:43It's lovely.
41:44So, you don't need to marinate it long.
41:46But if you can marinate it even five minutes before you cook it,
41:48it's brilliant.
41:49But ideally, a bit of cloth or a bit of foil just to let that just heat the heat.
41:52Is there a lot of spice in this or not, really?
41:55There is a fair bit of spice.
41:56OK, which is great because we need it because it's windy, it's rainy.
42:00We need to warm up a little.
42:02And then I'm also just flash frying in the same pan a mix of veg.
42:05This is a stir fry veg, but as I said, you can use whatever you have.
42:08A bit of broccoli, a bit of spinach, cabbage, just use up what you have.
42:11We've got rice already cooked here.
42:12We've got eggs frying beautifully, a la Jimmy.
42:15And that's it.
42:16We're just going to bring it together, sprinkle up the scallions on top,
42:19the spring onions on top.
42:20Beautiful.
42:21And that's it.
42:22I suppose one thing we do while you're walking,
42:24is you've got to be prepared for weather changes.
42:26I mean, the weather change has been dramatic here today.
42:29Yeah.
42:29But in your little backpack, you've got to have your water boots.
42:31What other things you must take when you go walking?
42:33Well, one of the biggest problems that Mountain Rescue have
42:36is that a large majority of the time when they are saving people,
42:41rescuing people, remember these people are all volunteers,
42:43so we need to be eternally grateful for them.
42:46It's people that just haven't prepared enough.
42:48So silly things like, maybe they're not wearing the right shoes,
42:51they head up the mountain in flip-flops because the weather's good
42:53at the beginning of the day and then it turns.
42:56They haven't got any waterproofs with them,
42:58they haven't told anybody where they're going,
43:00they can't read a map, satellite doesn't work,
43:02phones don't work because phone children doesn't work.
43:04And I joked earlier, you said, what's in my backpack,
43:06and it was chocolate and make-up back in the day.
43:08Now, it would still be the make-up, but it would be different foods,
43:11healthier foods, but always, always, always layers and waterproof.
43:15Yeah, always be prepared.
43:16Yes, in everything, in everything, always be prepared, hey?
43:19And then our lovely veg.
43:20So the idea of this, it's really quick,
43:22you can make this during the middle of the week,
43:23it's so much flavour, it tastes like so much time has gone into it,
43:26an effort, but actually, it's so simple,
43:28and a good way to get the veg in.
43:30I'm really excited by this.
43:32And this would be good for me because it would be double veg-ing.
43:34If I could do this at night, in the evening,
43:37after I've had my veg in the morning as well.
43:39Yeah. And hopefully there'd be a little bit left over...
43:42For breakfast.
43:43For tomorrow morning, if I can have my protein breakfast.
43:44I don't think there will be any left over, to be frank.
43:45No, not here, today.
43:47Go on, Shiv, look at this.
43:48Oh, lovely, lovely.
43:50So, just give that a little scallion,
43:51and then just a little drizzle of this gochujang that's been watered down.
43:55My mouth is watering.
43:57So much flavour.
43:58I love food with flavour, and this has got the goodness,
44:01especially for you, Julia.
44:03Made with love.
44:04Made with so much love.
44:05And this is my inner flash, bibimbap.
44:09Look at that.
44:10Well done.
44:11Woo-hoo!
44:11In the wind and the rain as well.
44:21So, bibimbap.
44:22Julia, in your lovely Hack Yourself Health,
44:24are there any good food tips for us?
44:26Oh, so I speak to Dr Cara Fitzgerald,
44:28and she specialises in epigenetics.
44:30It's sort of...
44:31They're just one below our DNA.
44:34OK.
44:34And she's created an epigenetic diet,
44:36so there are included things that we should all try and eat every week,
44:40if we can.
44:40Yes.
44:41Blueberries are in there,
44:42flax seeds are in there,
44:43omega-3 fishes are in there.
44:43We gave you a few of those today.
44:45Yeah, so we're doing really well.
44:47I feel younger already.
44:48You look younger.
44:49Well, yeah,
44:50it just goes to show you how important good food is.
44:52Well, have a taste.
44:53Yeah, so I can't wait.
44:55A little bit of the beef.
44:57Mmm.
44:57A little bit of this lovely egg.
44:58I've got to have the egg.
44:59I'm mad about egg in this kind of situation.
45:02I love it.
45:03So, don't talk to me for a minute,
45:05because I won't be able to answer any questions.
45:07That is delicious.
45:08A lovely little bit of hip spice in there.
45:13Wow.
45:13Oh, that lovely egg yolk.
45:16Egg goes so well, doesn't it?
45:18With the spice.
45:19So well.
45:20We've definitely had four seasons in one day.
45:22It's been a thoroughly outdoorsy episode.
45:24Very energised, very inspired.
45:26Mmm.
45:27Thank you so much.
45:27Thank you guys.
45:29Well, I've got to say, you have been fantastic, Julia.
45:32Thank you so much.
45:33Oh!
45:34Thank you guys.
45:36So lovely.
45:36Next time I'm going to bring a bigger coat.
45:38British weather for you, hey?
45:39See you next week.
45:41Yeah.
45:41Well, let's get back and eat this.
45:42It's delicious.
45:43It's delicious.
45:44It's delicious.
45:46It's delicious.
46:00It's delicious.
46:02It's delicious.
46:03It's delicious.
46:05It's delicious.
46:07It's delicious.
46:07It's delicious.
46:11It's delicious.
46:11It's delicious.
46:12It's delicious.
46:12You
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