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Jimmy and Shivis Farmhouse Breakfast - Season 3 - Episode 01: Paterson Joseph
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00:00A donkey, a donkey, my kingdom for a donkey.
00:03That sounds good. I like that.
00:04Morning, Jimmy. What are you up to?
00:06Well, look, I'm practising a bit of Shakespeare for today's guest,
00:08so listen to this.
00:09A donkey, a donkey, my kingdom for a donkey.
00:13I think you should just be quiet.
00:15Really? Well, look, you won't hear a peep out of me.
00:18A peep? A peep?
00:19Oh, come on, get on with the show.
00:22Welcome to the show that weekends were made for.
00:25Feeling like I'm on holiday.
00:26We've got food.
00:27Oh, I love that.
00:28We've got countryside.
00:29Hey, look at that.
00:30We've got crafts.
00:32I'm happy with that.
00:33And we've got lots of wildlife.
00:35Oh, here they come.
00:36So, if you're looking for some weekend cooking inspiration.
00:39That's fantastic.
00:40You have inspired me.
00:41You fancy a bit of DIY.
00:43Or a cheeky tipple.
00:45Oh!
00:45That's not bad.
00:46Or if you just want to hang out with some famous friends.
00:49Forget the singing.
00:50Go on tour with your sausage.
00:52And some furry ones too.
00:53Why the long face?
00:54You're in the right place.
00:56I cannot wait.
00:57Settle back for Jimmy and Chivvy's.
00:59Farmhouse breakfast.
01:11Welcome to the show.
01:13And today we're joined by one of Britain's most loved and celebrated actors.
01:17You'll know him from television, film and, of course, theatre.
01:21With the career that's taken in from Doctor Who to Peep Show to a sprinkling of Shakespeare
01:25with the RSC.
01:26And now he's a celebrated author.
01:28There isn't a lot this man can't do.
01:30Please welcome to the show the brilliantly talented Paterson Joseph.
01:33Yes!
01:36Thank you very much.
01:38And it's almost time for breakfast courtesy of Chivvy.
01:41But before breakfast, let's have a look what's coming up on today's show.
01:44Over at the wildlife park, it's time for a donkey checkup.
01:47She's a little bit tubby.
01:49Are you saying I've got a fat donkey?
01:52Anna Greenland is in the garden to show us the time-saving technique.
01:55It's a good workout as well here, Anna.
01:57Yeah.
01:58And Chivvy is at one with nature.
02:01This is so satisfying.
02:02I feel like, you know, I'm a survivor, a natural survivor.
02:05There's chat in a cocktail.
02:07And a taste of the Caribbean.
02:12But now it's time for a little iced marmalade treat.
02:14I've got some delicious iced marmalade buns.
02:16All right.
02:17So we're going to make a really simple dough, a lovely marmalade,
02:20some fruit.
02:20You're going to do a bit of glazing for me, Jimmy.
02:22Yeah.
02:22You're going to make a quick marmalade, blitz all these together,
02:25lemon, and then sugar into the pan.
02:27Perfect.
02:28So...
02:28Marmalade buns.
02:29Are you a fan of marmalade?
02:30Not.
02:31I mean, I have had it lately, and I realise it's an acquired taste.
02:34That's a no.
02:34Is it an acquired taste?
02:35It has been, yeah.
02:37But this is something that you can whip up Patterson,
02:38because obviously you're so well-known from the TV,
02:41from your books, from your stage, but you were once a chef.
02:43I was nearly a chef.
02:45It's a very grand statement to say, chef.
02:46I was an industrial caterer.
02:48And that means I worked in a hospital and I would do huge vats
02:53with an ore of porridge.
02:55Oh, yes.
02:56Honestly, with a massive ore.
02:57Or mints.
02:58And then 250 cheese and ham sandwiches.
03:00Good Lord.
03:01So you should be doing this for us instead.
03:02We should be sitting in ham, Jimmy.
03:03I'm a very good commie chef, yeah.
03:06But are you a big foodie at home?
03:08Do you do a lot of cooking at home?
03:09Yeah, I do all the time.
03:10I can't help it.
03:11My Caribbean specialty is rice and peas and chicken.
03:14Right.
03:15St Lucia style.
03:16OK, and what is a St Lucia style?
03:18Because obviously I'm a Trini, so I want to hear.
03:19We're going to argue about this.
03:20Not really different, I don't think.
03:23I mean, it just depends on the spices.
03:24I would use a lot of garam salal.
03:25In your rice and peas?
03:26No, no, no.
03:27In my chicken.
03:28In my chicken.
03:29That would be interesting.
03:30The outrage.
03:31Do I jumped over the bar?
03:32Get off my show.
03:33Do I jumped over the bar and hit you?
03:34No, I'd use that in my marinade.
03:37OK.
03:37And a little bit of...
03:38I like turmeric as well.
03:40Yes.
03:40Plenty of that.
03:41We speak the same language there.
03:42I'll cheat with a little seasoning.
03:45A little bit.
03:46But mostly I'll be chopping in...
03:47I might chop in some shallots.
03:50So you're a super busy man.
03:52Stage, film and TV.
03:55What is your favourite?
03:57What is it?
03:57Is it live?
03:58Is it going on the stage?
04:00Is it?
04:01Yeah, yeah.
04:01What we're doing, we're storytelling.
04:02Yes.
04:03I can storytell in a room by myself with a camera there.
04:05That's fine.
04:06But that's not why you storytell.
04:07You storytell so you can see people go...
04:09You know.
04:10And that's why we get it.
04:11And even musicians, you play music not just for yourself in the room.
04:14Of course that's fine.
04:15But you want to see people jumping and crying and, you know.
04:18You're working off that audience, aren't you?
04:20That energy you're giving, they're giving.
04:22It's literally your raison d'etre.
04:25And your voice.
04:26Wonderful.
04:27I mean, if there's not a more distinctive voice and a voice made for story telling,
04:30it's yours, Patterson.
04:31Well, I thought I was a man of a thousand voices, but it turns out it's just one.
04:36Can I just update you?
04:37Actually, I feel that Patterson should do the voiceover for this.
04:39Go on.
04:40It's not the same, but in this bowl here we've got flour, yeast, salt.
04:44Yes.
04:45So I've got bread flour.
04:46It's really important you use bread flour for this recipe.
04:49And I've got a mixer with a dough hook, but you can also do this with your hands.
04:51It's great to get the kids involved, a little bit of tactile cooking.
04:54Yes, lovely.
04:54And once this is melted, you don't want this to bubble up, this butter and milk.
04:57You just want it to be warm.
04:59We're going to incorporate that into our dough.
05:00Nice.
05:00And how's the marmalade?
05:01Well, I've put three oranges and some sugar in the old pizza.
05:04So should I give it a little whiz?
05:06Give it a whiz.
05:06And I love you don't have to get rid of the skin.
05:07You keep that lovely skin, that flavour, that bitterness.
05:10You get that...
05:11I'm glad you said that because all the good stuff's in the skin as well.
05:15Yeah.
05:15You know, everyone just thinks about all the flesh of the orange,
05:17but all that lovely citrus flavour is in that skin.
05:21And the oils.
05:22OK.
05:23So, Patterson, what's your favourite thing to eat on tour when you're filming?
05:26I'll just eat on the fly.
05:27I'm afraid I don't have a go-to thing.
05:30Although anything with eggs, I'm in.
05:31You're in.
05:32Right.
05:32Yeah, I'm kind of obsessed with them.
05:34Yeah, I love eggs.
05:35Have you ever kept chickens?
05:37Once, but we lived above a shop on Wilston Green High Road in Wilston.
05:41Can I just tell you, when my mum ended that chicken's life,
05:45it was a very violent thing, and I remember it now.
05:49Do you know what?
05:49That's not how I thought this conversation was going to go.
05:52I'm afraid I thought you were going to go,
05:53yeah, we had a lovely little hen, she used to lay an egg a day,
05:56but so she ended up on the table as dinner.
05:59She did, yeah, but it was still quite traumatising.
06:01It was lots of flashbacks.
06:02Yeah.
06:03But delicious Sunday lunch.
06:04It turned out to be.
06:06So once that dough has rested, and you need to sort of put a damp cloth over that,
06:09and let that rise.
06:10Look at that.
06:11Beautiful.
06:11One and a half hours.
06:12Do you know what?
06:13There's something magical about dough when it rises.
06:16Oh, the smell of it as well.
06:16The smell of it.
06:17Yeasty smell.
06:18Oh, it's great.
06:19And this is enriched.
06:19It's got the butter and the milk, so it has a lovely sweet flavour to it as well.
06:22So I'm just going to give this a little knead here.
06:25Lovely.
06:26Oh, it's such a fun thing to knead, isn't it?
06:28Oh, it's beautiful, especially when it smells so sweet.
06:30I've got to ask you about the peep show.
06:32Oh, yes.
06:32I mean, that was a phenomenon, wasn't it?
06:34Well, it didn't feel like it when we first did it, because, of course, I'd never done
06:37anything like it.
06:38Yeah.
06:39We had these sort of, they were like miner's lamps, but they were head cams.
06:42So David Mitchell would be across from me at the dinner table, and I'd have to eat like
06:46this and drink like this, whilst talking and doing the lines, and he would be looking
06:51at the camera and not at me.
06:53It's very strange.
06:54But it's one of those shows that was sort of a game changer in its genre, because it
06:58messed things up and changed things around.
07:01Yeah, hearing inner thoughts is always hilarious.
07:02Yes.
07:03And you can relate to some of it, not all of it.
07:05No, no.
07:05I hope you can't relate to Alan Johnson.
07:07No.
07:08Although you had some corking lines, I tell you that.
07:10Yes, I try to forget them, but people do quote them at me.
07:14When you're out shopping or something, do they?
07:15Yeah, yeah.
07:16Is that annoying?
07:17Not at all.
07:18I'll tell you why it's not annoying.
07:19It's because people are, I can see their happiness.
07:22Yes.
07:22You know what I mean?
07:23What are you doing there, though?
07:24So I'm buttering the dough here, and then we're going to pop on some of the marmalade
07:28that you've made.
07:29Mmm.
07:30That's been cooked for about 45 minutes to sort of reduce it down, to get a bit more
07:34sweetness out of it.
07:35And it doesn't need to be too sweet, actually, because we've got a lot of other elements
07:38in here that are going in.
07:39It's a sweet dough, so actually it balances, because I don't like things that are sickly,
07:43and this is not sickly.
07:44No.
07:45So, a lot of generous buttering there.
07:47Then I'm going to add some of this beautiful marmalade.
07:50OK, so let's get in there.
07:51The colour of that, it's like sunshine, isn't it?
07:53It is sunshine.
07:54So, like that.
07:57And is this for breakfast?
07:59Would you do this for lunch?
08:01Do you know, breakfast can be used for most meals, Paterson.
08:04So, whilst this is a breakfast food, you could also have it an afternoon snack, a little
08:08night-time treat.
08:09You never can tell with Chevy, because sometimes it'll be a curry for breakfast, or it's a cocktail
08:13for breakfast.
08:14You like to mix it up, don't you?
08:15A cocktail for breakfast?
08:16A curry for breakfast?
08:18A cocktail, yes, but a curry?
08:19No, I'm joking.
08:20We love curries, particularly in the Caribbean.
08:21We eat a lot of curries for breakfast.
08:23That was my surprise, actually, because I didn't grow up in St Lucia, where my parents
08:27are from.
08:28And the first time I went, I was like 32 or something.
08:31But I remember them getting out the plantain, fish, and, you know, that stew in the morning,
08:37yam.
08:38And I'm looking, I'm like, what are you?
08:39But that to them was like an English breakfast.
08:41Yeah.
08:42You know, it's like their breakfast, when they go out to the fields or where they go fishing
08:44You need to have a lot of protein, you need to have the carbohydrates, the energy to be able
08:48to do that manual labour, that work.
08:50Yeah.
08:51Right, okay, so, oh, that's, oh, I see what you're doing now.
08:55Right.
08:56Can you pass me that tray, Jimmy?
08:58Look at that.
08:58Are they going to come out looking a bit like Danish pastries?
09:01You want the baking tray?
09:02They are.
09:03Yes.
09:03Oh, lovely.
09:04Thank you, Jimmy.
09:05And just pop that baking tray on there, and we go.
09:09So, is this something you can prep earlier?
09:11Would you be able to freeze that, and then bring it out and bake it, or not?
09:14You can freeze it and bring it out and break, absolutely.
09:17And you can see the lovely cranberries just, jewelly, popping out there, which is great.
09:20It's quite beautiful.
09:21So, I'm going to pop these to prove for about an hour or so.
09:24They'll double in size, and then into the oven.
09:26They look really pretty, don't they?
09:28There we go.
09:29So, are you a big savoury or sweet person?
09:31I'm more savoury than sweet.
09:33Yeah, I'm a big savoury person.
09:36But look at that, you're sweet today, I'm telling you, though.
09:38Oh, yes.
09:39But it's not too sweet.
09:41Look at that.
09:41I smell that.
09:42Beautiful, hey?
09:43That's incredible.
09:44Let's just pour these out.
09:45Oh, that's lovely.
09:46They are perfect.
09:47They are lovely, lovely ice buns.
09:49They're really uniform.
09:50I think mine would have been all higgledy-bieldy.
09:52It would have looked like a sort of mountain scape.
09:54Do you know what?
09:54I think the beauty of bake is that lovely, homely feeling.
09:57So, it looks a little bit rustic, which is just chef's talk for not very neat.
10:02Yes.
10:03So, I've got some apricot jam I'm just going to glaze over the top.
10:06Beautiful.
10:06And there's just a bit of icing sugar water in here.
10:09And that's it.
10:10Is there a particular order with the glaze and the icing?
10:11Glaze first, I think.
10:13Yeah.
10:14And then a little drizzle of icing over the top here.
10:17Drizzle that, you flick that all over.
10:18And do you want a bit of orange?
10:19Do you know what?
10:19Yes, please.
10:20In the words of Alan Johnson, actually...
10:22Oh, careful.
10:23This should take 45 minutes.
10:25I've done it in ten.
10:26Stick that up, you dojo.
10:28OK.
10:31And there we have...
10:32Beautiful marmalade ice buns.
10:34Look at that.
10:35Beautiful, chef.
10:38Really gorgeous.
10:45Well, I mean, look at this.
10:47Who wants a bun?
10:47I don't want to look at it.
10:47I want to eat it.
10:48I don't want to look.
10:49I'm not going to pull it apart myself,
10:50because I think part of the joy is actually ripping it apart yourself.
10:53Get the plate over there.
10:54Jimmy, one for you.
10:56Yes.
10:56Can I have this one?
10:57Yes.
10:57Oh, look.
10:58Go on, go on.
10:59Go on, look.
11:00The corner.
11:01All right, here we go.
11:02Look at that.
11:03It's still a little warm, which is fantastic.
11:05Mm.
11:07Aw.
11:08Aw.
11:09Aw.
11:09That's really good.
11:09What do you think?
11:10It's so comforting.
11:12This is like a warm hug in the morning.
11:14This is beautiful.
11:16My ice buns.
11:17Mm.
11:17It's really great for breakfast, but it's just nice with a cup of tea.
11:20Yeah.
11:20Warm or cold.
11:22Mm.
11:22Well, I think it's time for a break whilst we polish these off.
11:24And when we get back, I'm taking part in a donkey MOT.
11:28What?
11:28Oh, yeah, you're going to love this.
11:30Why the long face?
11:32And Jimmy has a Caribbean crab dish guaranteed to bring a smile to your face.
11:36So stick around and we'll see you after the break.
11:38This is delicious, isn't it?
11:40I kind of want to lick it.
11:41Mm.
11:41Lick it.
11:42Lick it.
11:42Mm.
12:02Lick it.
12:03Ooh.
12:04Welcome back.
12:05We've got the wonderful Paterson Joseph with us.
12:08Woo!
12:08And we've had a fantastic sweet breakfast.
12:11We have.
12:11It's been a delicious start to the show, but there's still so much more to come.
12:15If you're short of time in the garden, our expert, Anna Greenland, has a speedy solution.
12:20I learn a new survival skill.
12:23And there's a classic cocktail in store.
12:25But before that, it's time to pay a visit to the wildlife park.
12:28You're going to love this one.
12:34Now, if you were to ask me what is the most popular animal in the farm and wildlife park,
12:39you might think I'd say, it's the monkeys.
12:41It's the polar bears.
12:42It's the wolves.
12:43In fact, you'd be wrong.
12:44It's these guys.
12:46It's the donkeys.
12:47And this morning, it's time for them to have a little MOT.
12:56So, Chris, we're going to give the donkeys a little MOT.
12:58Good guy.
12:59Yep.
12:59Here they come.
12:59Here's Holly.
13:01How are you getting on, Holly?
13:02Good, yeah.
13:03I brought the donkeys here for you guys.
13:05Who have we got?
13:05So, we've got Indy is our lovely grey one.
13:08Yep.
13:09Storm is the slightly taller, darker one.
13:11And then we've got Peggy at the back.
13:13Come on, Peggy.
13:14Bring them round here then.
13:15Good girl.
13:16Come on.
13:18Come on, Indy.
13:19It's unlike a donkey to be stubborn, isn't it?
13:22Come on, Indy.
13:23Come on.
13:24Well, look, I think that's as far as the donkeys are coming.
13:26They're quite stubborn.
13:27Let's come to you, Holly.
13:28You did really well getting them in here.
13:30Hello, Storm.
13:31Look how pretty.
13:33I mean, donkeys are beautiful animals, but they used to be the beasts of burden in rural areas.
13:39They still are, actually, across the world.
13:41These are basically your little trucks, carry everything, work in the fields.
13:46These ones, aren't they?
13:47These ones are probably the nicest life you could possibly imagine.
13:49These are the laziest donkeys I've met because they're spoilt, aren't they?
13:53Absolutely.
13:54By you.
13:55But the general public love them and they've got such personalities.
13:58Right, who's having the MOT today?
14:00It'll be Indy.
14:01Okay.
14:02A lovely one.
14:02And the reason we're having a bit of a look at her is because you can probably just see
14:05along her top there, she's a little bit tubby and it's because she's really nice.
14:10Are you calling her fat?
14:11Well, I mean, I can't talk, but yeah.
14:13Are you saying I've got a fat donkey?
14:16And it's because she's really friendly and nice and she puts her head through the gate,
14:20she probably gets a little bit more kind of feed.
14:23So, a previous examination, we had a look at her, decided we need to put her on a diet.
14:27So, she's been away from the public for a period of time each day.
14:31She's been given a special diet to make sure that it's got less calories in it.
14:34Yeah.
14:34And I can visually already see that it is kind of working.
14:37It's working.
14:37She's definitely trimmed down a little bit.
14:39So, she's been on a donkey diet?
14:41She has definitely been on a donkey diet.
14:42Oh.
14:44Chris, when you called her fat then, her ears went back.
14:46I think she was a bit upset, actually.
14:48Do you want to check her out then?
14:50I'll let you get on.
14:51I won't stand behind you.
14:51Don't go.
14:53There you are, look.
14:55So, basically, the fat areas that we're kind of looking at,
14:58can you see she's got a bit of a crest going along here?
15:00Yeah.
15:00So, is that where they would naturally store a lot of their fat?
15:04Yeah.
15:04It's one area that they would store a bit of fat.
15:06And then all the way kind of along here as well.
15:08Can you see there's a little ridge going along here?
15:10Yeah.
15:11And then up and then over her backside and over to her bum here as well.
15:15So, what problems will it cause a donkey if it's overweight?
15:17Well, they're doing the equivalent of walking on our nails.
15:20So, their foot structure is made up of horn like we've got here.
15:24Yeah.
15:24And then the structures that hold our nails on are what is holding the bone
15:28inside the foot to the horn.
15:29So, they're doing the equivalent of walking around on the nails.
15:31So, when they're overweight, as a consequence of that,
15:34if they then get laminitis, the laminae are what hold our nails on
15:37and they get all inflamed and it just becomes painful for them to walk around.
15:40Right.
15:41So, we've got to be really careful with that.
15:42And if they're off their feet, that's all sorts of problems.
15:44They can't feed, they can't get water.
15:47Yeah.
15:47We don't want that to happen.
15:48No, definitely not.
15:48So, she's losing a bit of weight, which is good.
15:51She's doing really well.
15:52OK.
15:52I'm pleased with that.
15:53I just want to have a little listen to her ticker and just a general kind of look over her.
15:57Yeah.
15:57But visually and from what I can feel here, we're heading in the right direction.
15:59OK.
15:59Let's have a little listen to her heart then.
16:01So, Holly, in terms of the age profiles, are they getting on a bit now?
16:07Yeah.
16:08So, Peggy's our oldest.
16:10She'll be 25 this year.
16:1225?
16:1225.
16:13So, she's getting on.
16:14She's not a spring chicken.
16:15No.
16:15Although she doesn't act old.
16:17Yeah.
16:17She's definitely young at heart.
16:20Indy is 15.
16:21She turned 15 this year.
16:23Yeah.
16:23So, still a bit of life and sparkle.
16:26Yeah, absolutely.
16:27And then Storm is our youngest.
16:28She turned three this year.
16:30Yeah.
16:30So, she's just a baby.
16:31And you can see, you know, she's very playful.
16:34How's the heart?
16:34It all sounds fine.
16:35Great.
16:36I used to look after a donkey that got to 41.
16:38Did you really?
16:39Wow.
16:39But she's doing well then, is she?
16:41She is doing very well, yeah.
16:42I think at some stage we might take some blood from her just to check what's going on.
16:45Yeah.
16:45But as a first inspection after going on a bit of a diet, she's definitely heading in the right direction.
16:48Yeah.
16:48All good.
16:49That's great.
16:50That is good news.
16:51Yeah.
16:51Good job, Indy.
16:52He always says that.
16:53I'll just get that in.
16:55Oh, Sue, you're happy.
16:57Why the long face?
17:03Aren't they adorable, Jimmy?
17:05Yeah, they really are.
17:06They really are.
17:06But from donkeys to gardening, we are joined by gardening supreme, Anna Greenland.
17:10Hello.
17:11And you're going to teach us some interesting little bits and bobs about gardening.
17:14Yes.
17:14Yeah.
17:15Hi, Anna.
17:15It's good to have you back.
17:16Good to be back.
17:17We love you having on this show.
17:17Good to be back.
17:18What are we going to be doing?
17:18No dig.
17:19I love the sound of lazy gardening.
17:21Oh, yes.
17:21Yes.
17:22When I first started gardening, I wanted to do a veg garden, I thought I had to lift all the
17:26turf off.
17:27I had to double dig it.
17:28You know, put your back into it.
17:30But actually, this is super easy.
17:32So we're going to lay out some cardboard over the grass.
17:34Right.
17:35Cardboard?
17:35So if you've got a lawn.
17:36Cardboard?
17:37Isn't that going to be bad for the environment?
17:39No.
17:39No.
17:40So you don't want cardboard that's got lots of dyes on it.
17:43Ah.
17:43No plastic.
17:44No dyes.
17:45Important.
17:45You just want nice, plain cardboard.
17:47Where'd you get that from?
17:48Like Amazon packaging?
17:49You can get this from like a packaging place.
17:50Or, you know, if you have...
17:52Don't need to cut it.
17:53So we're just going to overlap it a little bit.
17:56Right.
17:56So quite a big...
17:57Actually, it's not that big.
17:58It's a small space, isn't it?
17:59It's a pretty small space.
18:00So, yeah.
18:01And then we're going to use the longer bits to go...
18:04Pass on Geo.
18:05Yeah.
18:05Go on, Patterson.
18:07Heave-ho.
18:08Heave-ho.
18:08So, yeah.
18:09The same as that one.
18:11So those are...
18:12Yeah.
18:13What are we doing this for, Anna?
18:15So this is going to hold the compost in place.
18:19Okay.
18:19So you don't have to use wood if you don't have any.
18:22Yeah.
18:22But it helps to just give you a bit of a framework, basically.
18:25And then we're going to...
18:27Jimmy's particular ways are coming in play here.
18:29Yeah, that's perfect.
18:29Have I done it evenly enough, Jimmy?
18:30That's perfect.
18:31So you've got a bit of an overlap around the outside with the cardboard.
18:34You don't want the grass encroaching, but we could cut this down a little bit just so that...
18:38So the cardboard acts as a suppressant for the grass, so the grass doesn't go through.
18:42Yeah.
18:42Exactly.
18:43Holds a bit of moisture.
18:44Yeah, so what we'll do...
18:44Not just a pretty frame.
18:46No.
18:47So that will then degrade in a couple of months and it'll be gone.
18:51But it holds the grass back from interfering with the rest of the plants.
18:55Right.
18:55Before we put the soil on...
18:57Sorry, I'm desperate to...
18:58Yeah, yeah, dig, dig.
18:59Is this manure or is this just soil?
19:02What is it?
19:02So this is peat-free multi-purpose compost, which you can just buy bags from the garden centre.
19:07Okay.
19:08But peat-free is the key.
19:09Yeah.
19:09Because peat is...
19:10The use of peat in compost is very unsustainable.
19:13I see.
19:14I didn't know that.
19:15Yeah.
19:15So you don't just put the soil into the frame.
19:18Not yet.
19:19We've got to water it in.
19:20Water the cardboard.
19:21Just because that helps to kind of break down.
19:23I'm getting out of the way.
19:24Yeah.
19:25So, liberally?
19:26Just in the middle.
19:27Not...
19:28Doesn't have to be too liberal, but just enough to wet it up.
19:30Yeah.
19:31And what does this do then?
19:32Perfect.
19:33So that starts the decomposition.
19:35Okay.
19:35So it just means that that will break down a bit more quickly.
19:38That's perfect.
19:39Perfect.
19:39Yeah.
19:40Okay.
19:40And then we can go in with the compost.
19:43Right.
19:43I've got to say though, as someone that grows some veg, I'm looking at this...
19:47Yeah.
19:48...and I'm thinking, it's not very deep.
19:50Not very deep, but you're going to be planting little plugs or seeds into it.
19:54Right.
19:55So you wouldn't want to put a big sort of three litre potted plant into this.
19:59Right.
19:59Because you're not going to be able to get down into the soil beneath.
20:02And there's certain veg you could grow and certain veg you can't grow.
20:04You wouldn't be able to grow carrots, obviously.
20:06You can.
20:06Can you?
20:07I grow amazing carrots in those dig beds.
20:09Yeah.
20:09So you can direct...
20:11Yeah, you'll find over time, the soil underneath starts to break down.
20:15I see.
20:15Potatoes as well?
20:17You can.
20:18I mean, with potatoes, if you were going to start with something like this,
20:20you'd have to mound up the compost a lot deeper.
20:22So you'd probably want about six inches.
20:25I've just done some potatoes recently, only because they had some that was sprouting.
20:29You shovel it from here.
20:30So I put them in, and here I am about four months later, and I've got some potatoes.
20:34It's lovely.
20:35It's quite easy to do, isn't it?
20:36Yeah, that's perfect.
20:39So...
20:39I've got to work out as well here, Anna.
20:41Mind me, yeah.
20:41And I'm not...
20:42Are you OK there, Patterson?
20:43I'm doing fine.
20:44Keep going though, you're doing really well, Shibby.
20:46OK.
20:47Let's just...
20:48So this is quite nice to do with kids then, because you could do strawberries and whatnot,
20:51like little things that they can actually go and pick and...
20:54Yeah.
20:54Tomatoes?
20:55So we can...
20:56You could put tomatoes in here.
20:57Are you all right?
20:58Yeah, you could.
20:59I mean, I think, yeah, a little nine-centre-feet pot would just about fit in.
21:02So you're planting into the compost as opposed to into the soil beneath.
21:06And then you want to do a bit of a stamp.
21:09So we want to kind of compact this down nicely.
21:12So you go across the whole...
21:14Well, nobody told me to wear my boots.
21:16Oh, I'll have a go at that.
21:17Oh, this is good.
21:18It's like wine pressing.
21:20Exactly.
21:21Let's all go around on the show.
21:21There should be a song to go with this.
21:24Duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh.
21:29How long are we doing this for, Anna?
21:31Just until it's, like, nice and compact. That looks good.
21:33Well, I've got to say, then, to Anna, that is...
21:35OK.
21:36And then we probably want to put a little bit more...
21:38You know, if you had a bit more compost, you could put a little bit more on top just to...
21:41But that goes against sort of my thinking of going there, you're compacting the soil where you want to put
21:45air into the soil.
21:46Yeah, but...
21:46Yes, but this is compost, so actually you can stamp around on it.
21:51If it was soil, like this underneath, you wouldn't want to be compacting it and stamping on it.
21:56OK, so planting.
21:57Yep.
21:58So, got some kale.
22:00This is red Russian kale.
22:01Delicious.
22:03You know, you need to think when you're planting about plant spacing.
22:06We're kind of doing this in a bit of a rush.
22:08But normally they'd go about 45 centimetres apart and I love kale.
22:12You can eat it all year round, pretty much.
22:15This is a really sweet variety.
22:20So, yeah, you could...
22:21Oh, am I spacing it right?
22:22I was just doing it there.
22:23Oh, so this is good.
22:24You're doing well.
22:25You're doing well.
22:26I mean, that's quite close.
22:2745 centimetres we need.
22:29Oh.
22:29OK, so a bit further, Patterson.
22:30I mean, you guys wouldn't last long in a sort of commercial.
22:35How dare you.
22:36Hang on.
22:37Anna, what would you not plant?
22:39You've got to learn sometimes.
22:39So, what are the things that you can't?
22:40So, there's lots that we can and what would you absolutely avoid for this setup?
22:42You just need to think about rooting depth.
22:46So, you know, if you were going to the garden centre and you saw a nice big herb pot, you
22:51know, in a big pot, you know, you just have to be practical about it.
22:54OK.
22:55We've got some chard here, which is really nice.
22:57That goes all year round as well, pretty much.
22:59Work chard, they chard.
23:00Yeah, exactly.
23:02Yes, yes.
23:03There we go.
23:04So, the thing is, whenever you get bare ground, obviously, you're going to get weeds.
23:08Yeah.
23:09What about weeding?
23:10Because there's a lot of fun in terms of growing.
23:12But weeding can be a bind.
23:14Yes.
23:14And the great thing about no dig is a lot less weeds than normal growing.
23:18Because every time you dig soil, you're bringing weed seeds to the surface.
23:22Yes.
23:22You can see how it's sort of loose.
23:24That's going to be too close.
23:25You'll hate that.
23:26I think we've got it.
23:27No, I think that looks great.
23:28I think this looks great.
23:29So, this is my kind of bed and no dig, no low maintenance.
23:32I'm all in.
23:32Yeah, no work, you're thinking, but there is still work.
23:34Would you give this a go?
23:35I'm definitely going to give this a go.
23:36What I might do is do it at the back of my little lawn in front of the bamboo.
23:41Do a little one like that.
23:41So picturesque.
23:42Yeah, I think it could be, yeah.
23:43Well, it's a great success, I think.
23:45But I think now it's time for a cuppa.
23:47And don't go far because when we get back...
23:49I'll be testing out my survival skills.
23:51Oh, can't wait for that.
23:52See you soon.
23:53Right, yeah.
23:54Live off the land.
23:55Sure, sure.
24:14Welcome back.
24:15We've had a great show so far.
24:17With our brilliant guest, Patterson Joseph.
24:19Yes!
24:21Patterson!
24:22We've had an indulgent breakfast.
24:24A donkey MOT at the wildlife park.
24:27Had a lesson in no dig beds.
24:29Ah!
24:29And up next, I'm leaving the kitchen to try my hand at some building work.
24:33Now, let's see what happens when I swap my pots and pans for sticks, twigs and some ticks.
24:37I can't wait to see this.
24:38It's going to be a disaster.
24:50Now, I love nature and the great outdoors, but it would be a lie to say that the wilderness was
24:54my natural habitat.
24:56However, this could all be about to change.
24:58I've stepped out of my comfort zone and into the woods, and I'm here to learn some survival bushcraft techniques.
25:03And I'm meeting friend of the show, Mark Beckham, who is a man with the know-how.
25:12Hello, Mark.
25:13How are you?
25:13Lovely to see you again.
25:15And you.
25:15Back for more.
25:16Yeah.
25:17What are we doing today?
25:17This looks quite physical.
25:19Today, we're going to do a thermal A-frame survival shelter.
25:21Wow.
25:22Okay.
25:22And so what ideally we have, so I see some really big pieces of wood here.
25:25Yeah.
25:25So we've got the basic structure here for the A-frame, which is two fork poles and one ridge pole.
25:31And can this be any wood?
25:32Yeah.
25:33Doesn't matter what it is.
25:34Great.
25:34Okay, fine.
25:36Great.
25:37So, can I pick up one of these sticks?
25:39Yeah.
25:39All we're going to do now is just going to lay them out in the shape that we want them.
25:42Okay.
25:43So these clearly...
25:45We're going to have one each side.
25:46You've treated these clearly, right?
25:48So these are big branches that we've got rid of the little sides and...
25:50And just trimmed them down to make them useful for what I want.
25:54So one here?
25:54Okay.
25:55So if you just turn that one round...
25:57It's quite heavy.
25:57...so that that's going out that way.
26:00Which way?
26:00Like that.
26:01Oh, okay.
26:01I see.
26:02Yep.
26:02It's making sense.
26:04Okay.
26:04Now what we want to do is we want to interlock these two.
26:07Because this is a gravity-fed shelter.
26:09Okay.
26:11So, if you could just pass me that one, should we?
26:14Yep.
26:16This is where my bench press works.
26:19Just need this end up, really.
26:21Oh, just that.
26:21Okay, fine.
26:22I thought I could get a bit more to work out.
26:23Now what I'm going to do is I'm going to feed that in.
26:24Yeah.
26:25And then I'm going to just manipulate it so these lock.
26:29Fantastic.
26:29Look at that.
26:31I mean, that's pretty stable.
26:32This must be an important part of the process.
26:34Yeah.
26:35Exactly.
26:35And because this is a gravity-fed shelter, nothing's tied.
26:38Yeah.
26:39We just make sure it all locks in together and that it's not going to move anywhere.
26:42So now what, Mark?
26:43Because I'm not sleeping in this.
26:44Not happy with that.
26:46We're going to go and get some rafters.
26:48And we're just going to use the deadfall, what's come down off the trees naturally.
26:51All I'm doing now is I'm just going to make a bit of a visual line.
26:55Yep.
26:55Marking out the footprint of the shelter.
26:57Okay.
26:58And this is going to be a guide really where we're going to stand our rafters.
27:01Brilliant.
27:02Okay.
27:02And again, if you was going to be here for a long time and you want a bit more of
27:06a permanent
27:07structure, you could channel these deeper so your poles sit down in them.
27:12And then you do the same on the other side.
27:13Yeah.
27:14So we just mark out this side as well.
27:16Okay.
27:16And we're just literally laying those branches against that channel and the A-frame.
27:22Yeah.
27:22So we're going to stand the end of it in there.
27:24Okay.
27:24Because you can now see our footprint.
27:27Yeah.
27:27So with that then, we're literally just going to grab what we've got.
27:32And it doesn't matter what bit you grab.
27:34With your feet on there, you lay it straight in front, Chivvy.
27:37Okay.
27:37Yeah.
27:37Not to a side, straight in front.
27:39That way it won't slide down underweight.
27:41Okay.
27:41And it's just using everything we've got, putting it on.
27:43Now ideally, you know, we want these as close together as we can.
27:47Because that's going to hold our thatchings.
27:50And it is literally just putting on everything we've got.
27:54Obviously, the length of the thing, put it where it best fits.
28:02Look at that.
28:03I can see it really coming together already.
28:05Yeah.
28:06And the skeleton of it is starting to take shape.
28:12This is so satisfying.
28:14I feel like, you know, I'm a survivor.
28:16A natural survivor.
28:19Mark's been quiet.
28:20Don't know what to read into that.
28:22Sorry.
28:22Sorry.
28:23I was just thinking about that.
28:24Yeah.
28:25Sure.
28:25Sure.
28:26So cool.
28:27Getting there.
28:29Takes time.
28:30But once it's built, it's built.
28:42Just cover those last few bits and then we'll...
28:47My contribution there.
28:48Yep.
28:49Doesn't look fantastic, Mark.
28:50It looks brilliant.
28:51Doesn't it?
28:51Well, we've got the structure there.
28:53Yeah, but it doesn't look very warm.
28:54No, but that's what we put the thatchings on for now.
28:56So because of the time of year, we can do some bracken.
28:59Okay.
29:00And it's not cold, so we can get away with that.
29:03The way it works is for insulation, for temperate conditions.
29:08Okay.
29:09You go from the fingertips to the elbow.
29:12Okay.
29:12That's how deep your thatchings need to be.
29:15Wow.
29:16Okay.
29:16To create enough insulation for these conditions.
29:19Okay.
29:20Well, winter's coming quickly, Mark, so shall we?
29:24Crack on.
29:25Brack on.
29:25Brack on.
29:27We've put the stalk end up.
29:29Okay.
29:29Okay, because what we want is the rain to naturally run off it.
29:32Ah.
29:32And we're going to start...
29:34Just start from the bottom.
29:35From the bottom.
29:35And just start getting it on there.
29:37It doesn't matter how it goes on.
29:38All right, so I could just work all the way around,
29:40then we'll add the top bits as we go along.
29:41So it sounds like not only is it going to be waterproof,
29:44but this is also going to insulate and keep us warm.
29:46Insulate, yep.
29:48But because of the nature of bracken and sort of how thick it is
29:51and the gaps in between, it will trap air in between,
29:53which will create insulation.
29:55Yep.
29:55But we need lots and lots of it on there.
29:57Okay.
30:07I mean, there's no messing about here, is there?
30:09Just get it on.
30:10Yep.
30:11Get it on there.
30:12Get it watertight.
30:15Get it dry.
30:16Get it nice and dry.
30:17Let's have a look at that.
30:18Let's admire our handiwork.
30:23How's that looking?
30:24That is really quite amazing.
30:26There you go.
30:27How cool is that?
30:28So at least now we have got an emergency shelter to get into.
30:32That has been brilliant, Mark.
30:34I've learnt so much.
30:35My kids are going to love building this.
30:37Yeah, and they'll have hours of fun.
30:38Wonderful.
30:48Well, there we have it.
30:50Home sweet home.
30:51Just need to build another one for my cat.
30:53Maybe an extension.
30:55Cinema.
30:56Steam room.
30:58Pool.
31:00Games room.
31:09Well, that was really impressive, that shelter.
31:11If I weren't worried about getting covered by ticks, I'd have probably gone in, even in the rain.
31:16Right.
31:17Yeah.
31:17Those ticks did scare you a bit though.
31:19Yeah.
31:19You know, I'm a city gal.
31:21Right.
31:21Well, it's time for more chat with Patterson, but also, we've got a cocktail coming our way, haven't we?
31:26Yes.
31:26This is my favourite hour of the day, cocktail hour.
31:29Yeah.
31:30Get rid of that tea.
31:30Get rid of that tea.
31:31So I know Patterson's a massive fan of rum, as am I, as a Hugh.
31:34Yes.
31:35So we're going to double rum it up with this Mai Tai, a very classic cocktail.
31:38Right.
31:39Can I confess, I don't do cocktails so much.
31:41No, I've got family members who are brilliant at it, but I just go straight rum with a bit of
31:45ginger beer.
31:46Oh, yes.
31:47Ginger beer.
31:47Isn't that like a dark and stormy?
31:49Well, ginger beer and not ginger ale.
31:51Definitely not ginger ale.
31:52Yeah.
31:52Maybe it is a dark and stormy.
31:53It is, because ginger beer you have in a dark and stormy.
31:56You're a cocktail guy then, Patterson.
31:58Yeah, I guess so.
31:59But it feels a bit like I'm just doing it like, and I swig it, but this looks great.
32:02So what I've got here now is I've got spiced rum.
32:05Okay.
32:05I'm going to add the orja syrup.
32:07I've got some sugar syrup.
32:09I've got some lime.
32:09I've got some orange liqueur.
32:11So a lot of tropical flavours.
32:12We're going to shake that over ice.
32:13Then we are going to garnish it with a bit of pineapple and maraschino cherry.
32:18Which I know.
32:18Jimmy is the master garnisher.
32:20Well, I really want to talk about this book.
32:23Oh, my new baby.
32:24Yes.
32:24Because, you know, as well as all your talents, author.
32:29But you've gone into the children's genre, the story book.
32:32So tell us a bit about this.
32:33There's ten stories in here.
32:35Yeah.
32:35Ten stories and they're all very different.
32:37They're all historical figures, all from the African diaspora.
32:40Yeah.
32:41And it spreads over between sort of 1750 and 1850.
32:47Right.
32:47And these ten characters, five girls, five boys, all did incredible things.
32:51Either as adults or even as kids.
32:53And they get to tell their story.
32:55Right.
32:56From their perspective.
32:57So I imagine what it would be like having got all the research
33:00and sort of buried myself in them.
33:02It's a bit like an acting job, really.
33:03Yeah.
33:04What am I thinking?
33:05What would I do if I was this person?
33:07So would you call it...
33:07And then I speak as them or write as them.
33:09So is this historical fiction?
33:10Is that how you...
33:11I would call it historical fiction, but it's leaning heavily on the facts.
33:15Yes.
33:16So I'm making up only what are they thinking at this point,
33:19not their circumstances.
33:20No, okay.
33:20And having ten stories like that, I know my kids will devour this.
33:25Oh, great.
33:25Because not only is it the great stories, great storytelling,
33:28but the historical element, you know,
33:30and I think it's a really good way of teaching kids about history.
33:34The brilliant thing is, when I was ten years old,
33:37I would have loved a book like that.
33:39Right, yeah.
33:39Because I didn't know my history,
33:40because it wasn't taught at school.
33:42Yeah.
33:42So I actually thought, I don't know why we're here.
33:45Yeah.
33:45I mean, my parents had called St Lucia home
33:47and I'd called it home until I was about 15, I suppose,
33:49and I went, hang on, I don't speak the language,
33:51I've never been there.
33:52But rooting myself in the story of my nation...
33:55Yeah.
33:55..is a really brilliant thing to do for your confidence, you know?
33:58Absolutely.
33:58And so many children will be able to relate
34:00and to be able to learn from it as well.
34:01Being an actor, has that aided your career in terms of writing?
34:06Because you're a storyteller.
34:08Yeah.
34:08Have you taken things from acting where you go, actually, I can...
34:11Completely.
34:12Yeah.
34:12Completely.
34:13I mean, I...
34:13There's a thing that the Americans call critical fabulation.
34:17What's that?
34:17Critical fabulation.
34:18It sounds like making up stuff,
34:20but it's looking at the archive and going,
34:21how can I imagine, properly imagine this person's life
34:25and then depict it?
34:26So, acting is the same.
34:28You've been given a bit of Shakespeare.
34:29You're playing Brutus in Julius Caesar.
34:31Yeah.
34:31Well, I know he's a stoic.
34:33What's a stoic?
34:34Somebody who has no emotions.
34:35No.
34:35I study that and I find, oh, no,
34:37somebody with a lot of emotion who keeps it suppressed.
34:39So, there's an interesting character there.
34:41And I do the same with the kids, you know?
34:43There's a guy called Ira Aldridge
34:44who happened to be the first actor of African descent.
34:47He was an African-American who came here to play Othello.
34:50And I think here he is in the Victorian era playing Shakespeare,
34:54but back in the day when he was ten, what was he thinking?
34:57Yeah.
34:57I saved a little bit of this for the top.
34:59It's a floater.
35:00I love a floater and a cocktail.
35:01Who doesn't?
35:01A little bit of dark rum on top.
35:03So, in here, we've got spice golden rum.
35:05We've got orange liqueur.
35:06We've got orja syrup.
35:07We've got lime juice.
35:08We've got a bit of sugar syrup.
35:09Why die?
35:10I tell you, I'm not a fan of spice rum,
35:12so I love the fact that you've only just touched it.
35:14Look at that.
35:15Beautiful.
35:16Beautiful.
35:16I mean, it looks gorgeous as well.
35:26All right.
35:27Here we go.
35:27Shall we give that a go?
35:28Here you are, Paterson.
35:28Get your laughing gear around this.
35:30I was quite loose with that last pour, so it should be...
35:32Cheers.
35:33Are we looking each other in the eye, I like it?
35:34Yes, you have to.
35:35Make sure there's no poison in it.
35:37Ah!
35:39That is good, isn't it?
35:40It's good.
35:41It's doing so many things.
35:42It's doing so many things.
35:44Wow.
35:44It's...
35:45It goes bitter and then it goes sweet.
35:47It goes bitter and then it goes sweet.
35:47Mm-hmm.
35:48Oh, that's lovely.
35:49And then it goes...
35:50There's quite a lot of booze in there, isn't there?
35:51That's how it should be.
35:53Wow.
35:53Yeah, my eyes are watering already, but I'm still drinking it.
35:55Do you feel like you're on holidays?
35:56It's a holiday sip.
35:57Oh, it's lovely, yeah.
35:58Well, you're a cocktail man now, aren't you, after that?
36:00Because that is super delicious.
36:01This I will make.
36:02I'm going to look at that recipe and make that.
36:03That's lovely.
36:04Right.
36:05Well, I think it's time for yourself to grab a drink,
36:07because we have got one more dish coming up when we get back.
36:10We have indeed, so stay with us.
36:11I'm going to carry on with this.
36:12Oh, I am. Cheers.
36:13Mmm.
36:14See, I'm drinking this like it's fruit juice.
36:15I'm going to be on the floor.
36:15Just think of it as fruit juice.
36:16It's fruit juice.
36:36Welcome back.
36:37It's been a great show so far with our wonderful guest,
36:39Pannis and Josie.
36:40Yes!
36:42Yeah, it has been a packed morning.
36:44From those sticky breakfast buns, Anna's gardening know-how...
36:48Are you OK, there, Patterson? You look very...
36:51Keep going, though, you're doing really well, Shibby.
36:53We saw you try out some new survival skills.
36:56Mark, it looks brilliant.
36:57And, of course, a cocktail to make us all feel like we're on holiday.
37:01Yes.
37:03And we've got one more special dish, haven't we?
37:06Yeah, and you know it's carabine
37:07because it's got everything but the kitchen sink,
37:09all of these ingredients.
37:10And this is especially for you, Patterson,
37:12because I hear that you love dumplings.
37:13I love my dumplings, yeah.
37:15You've got to go down an octave.
37:17Dumplings. Dumplings.
37:18OK, so we're doing curry crab.
37:19I love... I love curry crab.
37:22Particularly when I go to Sri Lanka,
37:23we always have a Sri Lankan curry crab.
37:27This will be different.
37:28Let me give you a little glimpse of what this is going to be like.
37:31We've got some beautiful warm flavours.
37:32Right. We have here an amchar masala,
37:34which is basically a mix of spices in ours.
37:37We've got cumin seeds, we've got fennel seeds,
37:40we've got peppercorns, mustard seeds, fenugreek.
37:43Everything but the kitchen sink there.
37:44Some turmeric as well.
37:45We've got a hint of green seasoning.
37:47In the Caribbean food, we love to put a lot of flavours,
37:49as you know, Patterson.
37:50We like to really give boldness.
37:52And in here, we've got some thyme,
37:54some chives and some parsley and some ginger and garlic.
37:56So that's going to go into the pan, Jimmy, with onion.
37:57Yeah, we've already got the onions sweating down.
37:59And then we're going to add some tomato, coconut milk
38:01and the whole enchilada, the whole scotch bonnet.
38:05Oh, lovely.
38:05That's very powerful.
38:06But it's unpierced and unbruised,
38:08so it's just going to add a little hint,
38:10a little warmth and sweetness, not spice.
38:11That's a great way of doing it,
38:12because you can take that out, can't you?
38:14Yes.
38:14And not be blasted by the heat.
38:16You can take it out and just bite straight into it afterwards.
38:18So, Jimmy, I'm going to sort that for you.
38:20Right, OK.
38:20Specifically for Patterson here, it's the dumpling.
38:23So, why is this dish so special?
38:25Why are dumplings so special to you?
38:27Oh, wow.
38:29Mum used to do this oxtail stew with what we call gungopies
38:34on a Thursday night.
38:37This is a thick stew, Jimmy, really thick.
38:40Like, you could almost stand just spoon up in it.
38:42Love it.
38:42And my tail is a beautiful flavour.
38:44And then in it, she would put dumpling and dumplings,
38:48for those of you living in other parts of the cultural sphere.
38:52The dumplings are dense dough balls which you put in the stew
38:57that sort of harden but become cut.
38:59They can be fluffy inside, you know, if you do it right.
39:02Oh, pressure.
39:02And honestly, honestly, it's just the most delicious thing
39:05because I like to bite on something.
39:07Yeah.
39:08Tell me a bit about your childhood and your parents, then.
39:10Oh, well, we grew up above a shop in Wilsdon Green,
39:13but my parents had come from St Lucia, which was a British colony.
39:16Yeah.
39:17Beautiful.
39:17The most beautiful Caribbean island.
39:19They ended up here in sort of late 50s.
39:21So, ten years after, I suppose, the first influx
39:25of that generation of African-Caribbean people.
39:28And they brought us up, really, just to be like most sons
39:33and daughters of immigrants, hardworking and get on with it.
39:36But they spoke quail in the house, which is St Lucia Creole.
39:39Right.
39:40So, instead of saying, ferme la porte, like the French would say,
39:43they would go, ferme la porte là .
39:44But it's beautiful.
39:46It's a beautiful thing.
39:46We should keep these things alive.
39:47I think my parents speaking a different language to us as kids,
39:51because the adults certainly, you know, gave their secrets away to each other,
39:55but never to us, because we couldn't understand them,
39:57meant that I was really keen on language.
40:00Yes.
40:00And I made my ear go, zik, whenever I heard anyone's accent,
40:03or how are they saying that, which obviously helps with acting.
40:06Of course.
40:07But it's about understanding what someone's saying,
40:09not just the words, but how are they saying it.
40:12Can I just ask Patterson, so dumplings are done all differently
40:14in different households?
40:15Yeah.
40:16Now, do you do coins, or do you do it like this, at a palm way?
40:19I don't know what you're doing there.
40:21I'm so disappointed.
40:22I'm not going to look anymore.
40:23How does your mum do it?
40:24How does your mum do it?
40:25My mum would tend to make round balls,
40:29but she'd also do slightly oval-shaped ones.
40:32OK.
40:33My auntie would do almost like sausage shapes.
40:35OK.
40:36And then I have an auntie who does flat ones.
40:38Like this? I'm doing flat ones?
40:39Yeah, but yours are flat and weird-shaped.
40:41What?
40:42No, sorry, differently...
40:43Excuse me?
40:44Differently configured.
40:45I'm making the tone of that.
40:46Circular, circular, we made circular.
40:48And when I do them, I make a mixture of round ones and so...
40:51I kind of feel that you should be doing this.
40:53The pressure is just too much.
40:54I would love to, but my hands aren't clean enough.
40:55Now, you're a hugely successful actor.
40:57Now, what about your parents?
40:59Were they in the acting trade?
41:02Er, no, not professionally.
41:04OK.
41:05But they could certainly tell your story for an hour and a half.
41:08But what do they think of you becoming an actor?
41:09My dad had no interest at that point.
41:13He's a lovely man and he's a beautiful man, but he had no interest in it.
41:16Never actually seen me on stage yet.
41:18Erm, but my mum...
41:21I think she was walking past me as I said to her,
41:23Mum, I think I'm going to be an actor.
41:25And she went, well, as long as you make money.
41:27And walked out of the room and I was like, no, actors don't make...
41:30She'd gone by then.
41:31Actors don't make money!
41:32That was the only bit of...
41:34It wasn't even pushback, it was just the only thing they ever said.
41:37Erm, I think I just academically wasn't great.
41:39I used to bunk off school, play truant,
41:42for those of you who don't know what bunking off means.
41:43Yeah.
41:44Erm, and I'd hide in Wilson Green Library.
41:46Which is funny, cos I always go to kids, you know,
41:48when I'm talking to students, I'm going,
41:50I used to play truant at school cos they treated me very bad.
41:53They'd all lean forward and go, yeah?
41:55Then I'd go to Wilson Green Library and they'd go...
41:57But, do you know what, Patterson?
41:58Books seem to play such an important part of your life from the start,
42:01and you're writing books now,
42:02but we haven't touched upon your Shakespearean stage,
42:05cos that is a massive part of your career as well.
42:08Yeah.
42:08First time I ever opened a Shakespeare book,
42:11er, it was The Merchant of Venice.
42:13And I didn't even know what it was, but I was auditioning,
42:15cos a mate of mine was going for the National Youth Theatre.
42:17I said, I'll do that cos I admired him.
42:19And I opened this book at home, on my own,
42:21and then the teacher just gave it to him, and I went...
42:24In sooth, I know not why I am so sad.
42:27It wearies me, you say it wearies you.
42:30But how I caught it, found it, or came by it,
42:33what stuff it is made of, whereof it is born, I am to learn.
42:37And such a wantwit sadness makes of me
42:40that I have much ado to know myself.
42:49And I'm a 13-year-old kid growing up in Wilson Green,
42:53very shy and mumbly, and I'm saying these,
42:55I'm like, I'm like that, I don't know why I'm sad half the time.
42:59And it was just that resonance with me,
43:01it's like, that's why Shakespeare's important,
43:02not cos I'm academic, told me, but because I read it,
43:05and I went, gosh, he understands me.
43:07OK, so with curry crab and dumpling is ready.
43:11Jimmy, can you just chop a few of those lovely little herbs...
43:14Yes, yes, yes. ..and slice the lime?
43:17I'm loving your commitment, Shavita, saying dumpling in the proper way.
43:19My mum will be pleased when she sees this.
43:21Domplin. And this is beautiful crab claws.
43:24Now, I've done it a bit elevated,
43:25you don't have to put the crab claws in,
43:26you can just put the brown and white crab meat.
43:28But in here we have a host of spices, the amchar masala,
43:31with the fenugreek, mustard seeds, cumin seeds, fennel seeds,
43:35tomato, scotch bonnet, coconut milk.
43:37Have I missed anything?
43:38No, everything's in there.
43:40What's the difference between amchar masala and garam masala?
43:44So, it's just spice blends.
43:46So, garam masala also is not a generic spice,
43:49there are lots of different spices that can go in there.
43:51And it's the same with amchar.
43:53I think, you know, obviously Caribbean spicing
43:55is slightly different to Indian spicing.
43:57There's a difference in flavour of curry,
43:59so you won't find this curry in India, for example.
44:03OK, and these are the dumplings here.
44:04Mm.
44:05Paterson, a nice big one there going in here.
44:07Oh, yes. Look at that.
44:09Lovely, OK.
44:10So, give me some of that lovely...
44:12Sauce, yes, please. Sauce.
44:13We don't want to dry, nothing dry in beer.
44:16We have to be saucy.
44:18Yeah, absolutely saucy all the way.
44:20Can you do me a favour, Jimmy?
44:21Can you grab the fried bakes from the oven?
44:23Yeah. And we have here the curry crab,
44:26which you would normally eat with your hands.
44:28You eat it, leaning over.
44:30Your hands are dripping all down,
44:32and you jump into the ocean afterwards.
44:34We've got some lovely fried bakes as well.
44:35Can I tell you about fried bakes?
44:36Yes.
44:37We hardly ever call them fried bakes.
44:39We had some cousins who were half Jamaican, half St Lucian.
44:41They would call them fried bakes.
44:42We just called them fried dumpling.
44:43Yeah. OK.
44:44They've got a lot of names.
44:45Because it's the same thing you're using.
44:48You're frying one and you're boiling the other.
44:50But isn't it confusing, a fried bake?
44:52Yeah.
44:52A fried bake. Yeah, exactly, yeah.
44:53But this is my curry crab and dumpling and fried bake.
44:56Oh, look at that. Come on, Shib!
45:06Et voila.
45:07Not like your mum used to make it, but close to.
45:10No. Made with love, can I?
45:11Made with love. Yes, this is the way to do it.
45:13Get your hands in there.
45:13Sorry, I'm not going to take any cutlery.
45:14Go on, Jimmy. Look away, look away.
45:16If you need some, Jimmy, look.
45:17Can I just say that is a beautiful fried dumpling fried bake.
45:20Look at that. Fluffy inside.
45:21If you want anything for your crab claws,
45:23if you're not going to just manhandle it, then go.
45:25I'm going to do it with the sauce first.
45:26But just give that sauce a little go.
45:28That is delicious, that sauce.
45:29Oh, shivvy.
45:30Mmm!
45:32That is so beautiful. Sweet, savoury.
45:34Beautiful. We just need the Caribbean Ocean.
45:36Flames incredible. Dumplings?
45:38Dumplings.
45:38You know, I was so nervous to cook this for Patterson.
45:40I was so nervous. Sorry.
45:42You've done a great job.
45:43Well, look, what a fantastic, tasty end to the show.
45:47Excuse me. I'm just going to eat. Goodbye.
45:50Sadly, that is the last dish of the day.
45:52But what a great show it's been.
45:54That is just a triumph.
45:55Before we go, a massive thank you to our wonderful guest.
45:59Patterson, you've been amazing.
46:00Thank you so much.
46:02Leave me alone.
46:03No, thank you. It's been a pleasure.
46:05Thank you, everybody. Great welcome.
46:07See you next time.
46:08Mmm!
46:16Bye-bye.
46:18Bye-bye.
46:20Bye-bye.
46:27Bye-bye.
46:32Bye-bye.
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