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Jimmy and Shivis Farmhouse Breakfast - Season 3 - Episode 03: Matt Forde
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00:04not like that just like that what come on got to get the impersonations or what about this one
00:09um oh betty the cat's done a whoopsie pardon oh how about this i don't believe it sorry
00:19today's guest it's all about impersonations you cannot be serious oh no get on with the show
00:27welcome to the show that weekends were made for feeling like i'm on holiday we've got food oh i
00:33love that we've got countryside hey look at that we've got crafts i'm happy with that and we've got
00:39lots of wildlife oh here they come so if you're looking for some weekend cooking inspiration
00:44that's fantastic you have inspired me you fancy a bit of diy or a cheeky tipple
00:52or if you just want to hang out with some famous friends forget the singing go on tour with your
00:57sausage and some furry ones too why the long face you're in the right place i cannot wear it
01:02settle back for jimmy and chivvy's farmhouse breakfast
01:16welcome to jimmy and chivvy's farmhouse breakfast yes today we're joined by one of britain's sharpest
01:22political comics he's made a career turning the news into laughter and impersonations into an art
01:27form that's right whether he is sending up prime ministers grilling his guests on his hit podcast or
01:31just cracking up audiences this man brings first class to the comic screen please welcome the
01:37wonderful matt ford everyone oh thank you very much yes now i'm ready and raring to go for breakfast
01:43yes but before all that let's see what's coming up on the show i'm florida bound to go head to
01:50head with a unique food champion how you doing i'm jimmy nice to meet you nice to meet you too
01:54brother
01:54we upcycle seafood leftovers into stunning art oh wow she's looking quite nice isn't it
01:59shivvy finds out about futuristic farming in the big city that is lovely and it has a beautiful very
02:05aromatic aftertaste we get a master class in making the ultimate cuppa and shivvy has the perfect pineapple
02:13pudd now i've got an american classic for breakfast right fried chicken and biscuits so for brits biscuit
02:20it's something heavy tea right yeah this is like a savory scone or scone oh that's a whole other
02:25debate it's like a savory scone yes and so jimmy you're going to get on with the scone or scone
02:30or
02:30the biscuit okay flour yep we've got milk butter you can also use lard or vegetable shortening and then
02:36for the chicken i've just got boneless skinless thighs really easy to use low-cost brilliant and what
02:41i'm going to do with this very quickly overnight you want to marinate it in buttermilk and that's going to
02:46tenderize it and make it super juicy and then quickly for the spices i've got paprika
02:51thyme onion granules garlic granules celery salt now that's the key that's going to give this an
02:56extra oh yes tangy pungent feel i've got the sea salt black pepper and a little bit of cayenne pepper
03:02so matt big breakfast person oh yes what's your go-to for breakfast i'm quite a healthy breakfast i'd have
03:09fruit and yogurt in a bowl okay crikey so we're shocking your system here chicken now yeah but
03:15i'd have like apple banana blueberries yeah strawberry with some natural yogurt because i think if i start
03:20the day well yeah then on i can treat myself in your line of work you know you're you're a
03:26political
03:26comic impersonator um you've got to be across the news all the time haven't you so every day you've got
03:34to be on the button yeah i wake up i listen to the news a bowl of fruit and yogurt
03:38and then from
03:39then on the day goes downhill i'm then snacking on crisps oh yeah but you have to deal because
03:44it's quite gloomy out there in the world of politics now isn't it so you've got to comfort
03:47eat this is the antidote to the world in which we're living you've got to stuff your face but going
03:52back
03:52to the start it's quite a bizarre thing to get involved in and you were involved quite young in the
03:56world of politics hey i was obsessed with it from a very young age i remember as a kid watching
04:01the news
04:01when maggie thatcher was the prime minister and just thinking that this was that this obviously
04:04really mattered yeah and that she wanted to change the world it was a way to do it so i
04:09got into it
04:09like i got into football at a very young age and then worked in it for a while became a
04:13little bit
04:14disillusioned with it but still think that it matters and then realized i could impersonate people
04:18and then that was a far more fun way of being involved but not being involved how did you realize
04:23you can impersonate because that is just a random thing to think oh you know i can make his voice
04:26it was as a kid watching match of the day yeah i could do like john motson and alan hansen
04:31and
04:31understanding the way that they spoke interestingly enough this is second time in as many weeks
04:36he's had chicken for breakfast alan well you can't have chicken that orphan you know just figuring out
04:41how people spoke and then doing teachers and then obviously when you're watching the news all the
04:45time whatever you're taking in yeah you start to impersonate so you know people like tony blair and
04:51i think it's right by the way that chicken has a place in breakfast and of course fruit does as
04:56well but i i think it's really important but you so you obviously watch all the all the mannerisms as
05:03well yeah so it's not just about getting their voice you've got to copy how they move how they form
05:08their words so you really examine people don't you yeah and i think the mouth is almost like an
05:13instrument so if you're trying to shape your mouth the way they move theirs and then i think a lot
05:17of it
05:17like boris johnson is the the kind of i think it's getting the if you've got the i want to
05:24be
05:24to me by the way to the fantastic i mean he's a great i'm fan you are making a by
05:34the way we don't
05:35call it biscuits we call it a scorn that's what the queen of the queen i mean the great screen
05:40i
05:40need the key you want to get all the mad mannerisms of these people and then the other side to
05:48it is
05:49then if if there is a a new politician comes in or a new leader of a party yeah you've
05:55then got to be
05:56right how do i how do i mimic this person you've got you're forced to basically write a new album
06:01so
06:01but sometimes they come back so like william haig was leader of the tory party for many years and then
06:07he
06:07goes away then comes back as foreign secretary loads of material then ed milliband you know uh
06:15i don't eat chicken but you know i do recognize that it has a role to play you know then
06:22he comes
06:23back as um you know energy secretary and then a lot of them sound kind of the same like tony
06:29blair is
06:29almost like your base stock for a lot of impressions oh yes what i was going to ask because if
06:35you've
06:36learned one if you've got one down does that lend itself to others i think a lot of them stand
06:40so
06:40blair is basically your base source for like cameron was a little bit like that yeah a bit gentler
06:46actually and then you know rishi sunak was a bit more kind of nasally and look i know that chicken
06:53is
06:53something that people do enjoy and you know me and my family have always enjoyed it it's almost like
06:58with each of them you have to think about how they would feel about these things of course you know
07:03trump
07:04it's just a big emotional response one way the other i don't like it i think it's pathetic i think
07:08if you're not eating beef and fries you're not a real man do you know what not a real man
07:13matt you
07:14are a one-man show i can listen to you all day um can i quickly update so i have
07:19dredged it in flour
07:20gone back to the egg wash and back in flour so you have a proper coating it's going to be
07:23really crispy
07:24i'm going to quickly brown them in that quite hot oil and then it goes into the oven so it's
07:28actually
07:28really low low key really easy to get this really crispy outer exterior so who's your favorite who's
07:34your favorite trump is why because he's so comedic if you take the politics out of it he is and
07:42his
07:42voice has changed a lot the light of it is very big like this and then very beautiful but then
07:47he's got
07:48there he started a sort of inflection where he will tail off a little bit and it's almost like
07:54there's an element of doubt in there there'll be a kind of yeah i love the chicken that we're making
07:58i think it's many people said i'd have cooked the best chicken i could have been a chicken
08:02and i'd have been fantastic with not everybody likes chicken i've been watching that on spitting image
08:07because you imitate trump oh yeah image and to be called back to have that such an iconic show and
08:14be a part of that revival that's great yeah because you think we've always needed it it's important to
08:21see powerful and successful people lampooned and teased yes i quickly update what we're doing here
08:26so you maybe can smell that lovely fried aroma smells important all i'm doing now is just browning it
08:32i'm flipping it over the one thing if you're frying it you can't overcrowd the pan because it'll start to
08:36boil and you want that crispy exterior and then simply after that you're going to pop it on a tray
08:42and into the oven so the oven actually cooks it and then i'm going to make a quick milk gravy
08:47which
08:47sounds really bizarre the milk gravy is simply chicken stock
08:55milk and we started with the roux here so i've got butter and flour just
09:03smoothing that into a little paste then i'll add the milk a little bit of fried chicken
09:07is good as a treat once in a while especially if you make it with love like mine is made
09:12with love
09:12yes so it is um so the milk gravy is really nice and thick i'm going to just put in
09:17the stock now
09:20and so matt you're also going on tour yes oh yeah tell us about the tour what what can we
09:26expect
09:26so lots of political impressions yes obviously i always try and get like some other ones in as
09:32well because i don't want it to be just politics so who else do you impersonate um well now that
09:36oasis
09:37are back together i can like dust off please please give us some of that well noel's like a wise
09:41old
09:41owl isn't he you know i don't remember the first time i had fried chicken you know what i mean
09:47i think it was johnny mar gave me my first bit right and he had a bit of fried chicken
09:52that you
09:52know i think the carter gave to him right and we were just five kids from a council estate right
09:57we had no right to be having fried chicken you know now me and our kid are having it every
10:01week
10:01you know what i mean because that's sort of like and he can put it he can put things into
10:05mad
10:06context like you know that's why fried chicken means more do you know what i mean because it came from
10:10a particular culture you know beef burgers right it's different you know fried chicken has got soul
10:17to it you know and i think that comes across in the food what about what about his brother look
10:21at that
10:22i don't like fried chicken no no i don't need chickens coming up to me to eat me
10:28i mean i like pasties i like corned beef ash and chips for a political comedian when you see a
10:38politician that might be a bit of a disaster it's just like oh this is brilliant you can't write it
10:42it is and it's kind of a nice way to deal with it all because the news can be very
10:46stressful for
10:46people yes and even as someone who's obsessed with it at times i find it hard to consume it on
10:51a
10:52different note we have really uplifting news in the form that this dish is ready we've got delicious
10:56easy crispy fried chicken mama's biscuits and milk gravy oh yes
11:10go on go on with your fingers i'll give you a plate thank you very much here you go delicious
11:14um you
11:15can use this if you want get amongst it you want a knife and fork over here cheers
11:19a bit of uh gravy jimmy all over the chicken yeah and the biscuits everything really you've got a bit
11:28of gravy on there lovely okay let's give this a go and you can see that chicken is just so
11:35tender
11:35and juicy and that is because of the marinating i'm gonna go with a little bit of the oh my
11:41god is that
11:43good i've never heard chicken like it there we go i didn't want to like it i gotta be honest
11:49but i
11:49think it's very special what you've done here and it's very impressive and i think you've made a great
11:54deal of yourself it's very inspiring what you've done and a lot of people they're going to be very
11:59happy with what you've done it tastes delicious i think it's time for a break but don't go anywhere
12:03if you've got so much more coming up i take on florida's oyster king now i've turned mine into mash
12:10that's all right already we get crafty with seashells oh wow move over picasso look at that
12:16chivvy visits a city farm with a sci-fi twist so obviously this is vertical farming
12:21but how does it work and we see a new future in tea leaves so we'll see you after the
12:27break
12:47welcome back it's still blowing up a storm out here and we have the lovely matt ford with us
12:52yes before the break we tucked into a hearty chicken and biscuits and that's just for starters
12:58we've still got loads more to come we'll be getting crafty are you good with this kind of thing matt
13:04uh no no i step into the future of city farming got a little wasabina mustard very peppery um and
13:11some other frilly leaves we try to blend the perfect cuppa and there's a dessert with a tropical twist
13:20but before all that it's back to my adventures in florida where i meet up with a very unlikely record
13:30florida florida is one of the most popular holiday destinations for sun-seeking brits
13:36who come here in their millions in search of stunning sandy beaches
13:42but the sunshine state is also famous for something else mouth-watering seafood
13:51i've come to meet a man called honor allen who i've been told knows a thing or two about oysters
14:00how you doing i'm jimmy nice to meet you nice to meet you too brother so when it comes to
14:04oysters
14:05you're the man's talk to i'm one of the best they say i'm pretty good with them all right come
14:09back
14:09here i'll show you a couple things with them okay i will wow look at all these oysters yeah working
14:15on a couple of dozen here so can you talk me through how to how to shut the perfect oyster
14:20then
14:20right so in the golf it's really popular to hand chuck so you'll hold the oyster in your hand
14:25yep and you'll have this hinge most of them are all kind of shaped like a teardrop the point of
14:30the
14:30teardrop is the hinge you'll have it facing towards you so like there you go yeah about like that
14:36and what you'll do is you'll kind of just wiggle that knife into the hinge like so
14:40till you get it just inside that little sweet spot once you crack the hinge here you pry them apart
14:46until you can see the adductor muscle in it so you lift it right up yep just gently lift it
14:52up you
14:52want to clean your blade before you touch the oyster you're trying to get most of the debris and stuff
14:56off of it okay and then kind of like scraping paint off a glass where the adductor muscle is holding
15:00the oyster to the shell right you'll scrape it loose just very flush with the shell
15:05on the bottom i noticed you do this in like two moves yeah for the most part i mean make
15:09it i make
15:10it look easy now i've turned mine into mash that's all right already it's not all right for the most
15:15part yeah like if you if you mangle the top of it too bad a lot of the times like
15:19you can turn it over
15:19just flip it over and then the customer won't know right well in your case you mangled both sides but
15:25it's okay you're so polite so what's interesting here as opposed to oysters at home
15:33this is like everybody's food you haven't gentrified the oyster and and so going back in history it was
15:39the food that everyone could get and you find shells really old chills up and down the thames where
15:44people have been eating oysters the shell middens yeah the shell middens it was like everyone's food
15:49and i love that it's like and that's how it should be oh absolutely yeah i'll definitely say down here
15:54it's it's it's definitely more of a belly up to the bar kind of thing you know i mean it
15:58isn't nothing
15:58most people come in they get a dozen you know just as a little snack maybe a beer or two
16:03and
16:03you know call it good so tell me that up there how fast can you go i won that right
16:10there i set
16:10the national record it was a minute 57 seconds for two dozen a minute 57 for two dozen oysters that's
16:17right that's incredible ready to eat gun cut i'll go and represent the u.s and ireland and the world
16:23oyster opening championships in september that is phenomenal isn't it pretty good are you married
16:27to a mermaid she is she is mermaid to me so should we have a shock off then i'm ready
16:35for it i think
16:36it's gonna be fun let's do it i don't the whole goal is to open and put the oyster down
16:41without
16:42cutting it or leaving any shell on it no debris uncut from the bottom nice and clean ready to eat
16:48so who could do the the six oysters the fastest that's correct all right do you want to get
16:54somebody to use the restroom quickly no we need somebody to count us down all right oh hang on
16:58what'd you do there i just like slowly get a little smack on the hinge there right okay
17:04you gonna count us down okay yep sugar's ready yep oh three two one shut
17:18come on jimmy oh no i've killed my one you're great jimmy come on jimmy jimmy jimmy
17:29oh i've chopped mine in half
17:34all right
17:36yours come out pretty good though
17:41look at that
17:43that's why you've got a trophy my friend that is incredible i've basically minced
17:48two oysters in their shell
17:51that's all right shocked him with a blender
17:54i've cost him about eight dollars so far haven't i
17:56that is unbelievably fast yeah it's i mean i've put a lot of work into it that is incredible
18:10jimmy that looked amazing i love oysters i wish i was there he was so quick i've never seen
18:15shucking like it and we turned up with piles and piles of shells incredible now talking of shells
18:19yes what do you do with your leftovers from a seafood platter normally they go in the bin right but
18:23we don't have to do that anymore because we've got lovely morel to show us how to turn them into
18:27something quite beautiful exciting so what we're going to do today we're going to decoupage our
18:32shells what is decoupage sorry layman here so decoupage is when we use the top layer of a napkin
18:39so you'll see these ones here at the front we've got a christmas one wow ones because i thought that
18:46was painted but that's not exactly so it's just the top layer of the napkin and you can apply it
18:51to
18:52all different so any sort of lovely pictures napkins and you've pasted over the top are you good with this
18:56kind of thing matt uh no no not at all i've never heard of it good trying your hand at
19:02something
19:02new you're gonna know you're gonna know a lot about it now not to sort of put the pressure on
19:06that is
19:06quite cool that's the kind of standard well i can't meet that standard well you're gonna have to do
19:10my very best oh i love it i love it what i would suggest you do is just i'm actually
19:17terrified okay
19:20is just have a look at what we've got and start to work at your design okay lay it out
19:25yeah and once you're ready to go it's going to be amazing okay i can feel it go on matt
19:29and then
19:30you can start putting the glue onto the back of the shell i'd have to be careful with that it's
19:35just
19:35really sticky it's not super glue you won't be stuck to the table it's already stuck to the table
19:40thanks also matt this wouldn't really work on radio four would it i don't think it would no no i
19:45mean
19:45maybe i could i think you could vocalize what you're doing i think we would find that
19:50very entertaining so how do we start morale what are we starting with okay so first of all we're
19:56gonna shall i demonstrate first yeah yeah and that's just a normal napkin we need to get anything
20:00particular paper napkin yeah paper and we need to take the top layer off so normally what i do is
20:05i'll
20:05wet my finger and thumb yeah okay and push it on the corner oh i see nice i want to
20:12separate it
20:12normally you have three ply right very bouncy so you need to take two off yeah good job we didn't
20:20choose a windy day to do this yeah we've chosen the perfect day for this oh so there if i
20:26take those
20:27yes if you can take those pliable bits and then to make it easier what's going to make it easier
20:34we're only going to use a quarter so i would probably cut this so should i hold you okay thank
20:41you and we're going to use normal pva glue okay so just normal school glue nothing nothing expensive
20:49yeah just like pasting yeah yeah so what we're going to do first of all we're just going to have
20:55a
20:55really thin layer of glue you don't want to have it soaking wet you're you you two are going to
21:01have
21:01to choose what napkin you want oh i'm going to have that one that we've just used there morel if
21:05you're starting out doing this like clearly the three of us are what's the easiest shell to work
21:10with because some of these are quite intricate to get the napkin to fold into place yeah i think these
21:15scallop shells because they're wide and they're really flat yeah they're really easy to to um to
21:20decoupage oh actually it's looking quite nice isn't it so you just take the edge off yeah and sorry
21:26before you even get to the point of decoupaging it you just have to clean them really well
21:31absolutely would you put them in the oven to dry them or what you
21:34no just let them dry naturally all right there i've done that so what do we do now yes okay
21:40so
21:40what you would normally do then is that you would let it dry naturally yep then you would apply a
21:46layer
21:46of pva glue over the top oh wow look at that i just thought i would have different layers of
21:53shells
21:54you are pouring your feeling into that i wish i could interpret what that means i feel bad
21:57thinking i'm deeply depressed because we were mocking him earlier but i think um i've got to
22:02take it all back do you think i can monetize this i think you can monetize i think morel better
22:06watch
22:07out yeah i have competition now so morel once you've pasted over the top of the decoupage again
22:13and it's dried what do you use these for so you can either just purely use them for decoration yeah
22:20obviously you could um you could find napkins that match your your bedroom your living room so you can
22:27make something that's quite bespoke so you could use it as a decoration or i use them for my jewelry
22:33yeah well there we go i mean if you did christmassy ones and drilled a hole you could hang them
22:38on the
22:38tree if you look at this one there we go this one's got a glue over the top with a
22:43little bit of
22:44glitter yes and we've got um i've used a metallic pen around the edge lovely oh i like that gold
22:51oh that's
22:52really nice can we have a little look where's yours shiv let's just put ours over by matt i don't
22:55think it can go near matt matt is clearly a leap away why not a lot of nice stuff on
23:00crafty corner
23:01we've got oh gorgeous look at that what do you think where are we standing oh this is a really
23:06tough decision but i think i'm gonna have to go with this floral one i agree with you yeah i
23:14agree
23:14with you well it's time for me to go up and shall i break my win so we're gonna have
23:19a little break
23:19but stick around when we come back i'll be visiting a farm in the city oh great i think i'm
23:24gonna clam up
23:42welcome back we've been having a fantastic morning with our wonderful guest matt ford everyone
23:47oh he's been making a big impression you're part of the fake news media i think it's pathetic what's
23:54happening it's brilliant i made a hearty breakfast of chicken and biscuits i took an oyster shucking champ
24:01that's why you've got a trophy my friend that is incredible we learned how to make seashells
24:06sensational oh gorgeous look at that now shivvy's in search of a city farm with a difference
24:24i'm on my way to the plant room at corner corner it's a vertical farm growing fresh produce not
24:29outside but inside on stackable shelves using special lights it's a new way of farming that
24:34can revolutionize the way we think about our food and i've come to see how it works
24:39why it matters and of course to try a little bit
24:54hi matt lovely to meet you actually nice to meet you well when i think about farms i do not
24:58think of
24:59this this is quite special yeah it is i mean it's it looks very high-tech but um what's growing
25:03in
25:04there is just growing the same way as it grow outside okay we're just giving it the perfect
25:08environment all the year round i'm excited to go inside can we go inside yeah let's go
25:27so obviously this is vertical farming but how does it work
25:31work so what we're doing here is we're giving the plants um the perfect conditions all year round
25:37that they need to grow as best as possible so we're stacking the plants up in layers like this
25:43to make the most use of the floor space available to us um but we're employing a technique called
25:48hydroponics to grow and feed the plants so the plants don't have soil they're grown in um something
25:56called jute okay you make bags from jute exactly yeah like coffee sacks so sitting right now there's
26:01just water across the base exactly um you can see here there's um roots growing at the bottom
26:06of the trays and dripping with water and every couple of hours or so um the plants are given water
26:12containing all the nutrients all the salts that they need to to grow um alongside that we're making
26:17the temperature and humidity in here um perfect for them and then they're given um special
26:23horticultural lighting um to support photosynthesis and get them get them growing well
26:29so it's everything a plant needs without the weather conditions without the pests
26:34outdoors so it's a real contained environment uh every day in here is is like the perfect summer's
26:40day to them oh that's perfect and flavor wise does the way you grow things here change flavor
26:46compared to in a field certain things in here we can do to influence the type of flavor so depending
26:52on
26:53the color of lights that the plants are grown on that can change the flavor of a herb like basil
26:59okay
27:00so certain different wavelengths of light will make that plant more basily more peppery and so on so
27:07obviously in this country we import a lot of produce so how is vertical farming going to change that
27:12we are growing a lot of products here that are usually imported so everything we eat is seasonal to some
27:19extent but we want it all year round and those imported crops have a lot of associated air miles
27:26yes so what we're trying to do is is replace that um import market um shore up the sort of
27:33food security
27:34and the the way the country grows food for the people that want to buy it you know what i
27:39love is that
27:40we are so as a nation now aware of provenance and actually buying local buying seasonals becomes such a
27:46mainstay of who we are so actually having more opportunities as a consumer to be able to buy
27:50local when things are out of season it's it makes you feel like you're doing the right thing so what
27:55can't you grow on a vertical farming system um it's not very good for trees for fruits okay and for
28:01bushes for woody herbs but for fresh leafy things that there is a huge demand for all year round
28:07this is really good for it now matt i can't be around all this vibrant produce without trying some
28:12what can i try um we've got some basil we've got coriander we've got rocket kale growing around
28:17the corner so i can go and cut you some of that down there would love it
28:29okay what have we got on this tray so here we've got some coriander um i love coriander
28:35there you go that is lovely and it has a beautiful very aromatic aftertaste and it's a bit sweet as
28:41well i think that's lovely um next up we have um basil what you would describe as like an italian
28:48basil
28:48variety of genovese italian variety uh it's what our customers use on pizzas make pesto and all that stuff
28:54that is beautiful um and here is rocket so i'd watch out for this one because this rocket is
29:01really spicy i can deal with that pepper i say that but it builds yeah yeah it's great when it's
29:07dressed as well like so as part of a salad it's fantastic balsamic glaze really lovely that has
29:13whet my appetite i have all these beautiful flavors just playing about in my mouth it's such a pleasure
29:17to meet you matt and learn so much about this incredible future of farming thanks for coming
29:23and really glad you enjoyed what we're growing thank you i'll come back again soon i think i'll take one
29:37of these on my way out now i've got to say that looked amazing what a place fascinating and for
29:41the chefs in the city to have that fresh produce at their fingertips wow amazing amazing right from
29:47something very modern to then something very traditional we have master tea blender alex probin
29:53in the house yes i love a cup of tea look at this so what are we learning alex right
29:59so the first
29:59things first is i'm going to get you to taste tea like a professional tea taster would okay okay so
30:06we
30:06have a green tea here this is a yunan green tea from uh the yunan district of um china um
30:11very classic
30:12tasting green tea i love green tea that's the tea i drink yeah is this up your street matt tea
30:17yeah a few
30:18sugars in it and i think it'd be pretty palatable close your ears alex i'm sure that is sacrilege for
30:23you each to their own you know i can't say what people want should or shouldn't drink so you've got
30:27to taste it but yeah tea tasters would taste with a spoon okay and make a bit of noise and
30:31make a bit
30:32of a slurping uh slurping sound there so i'm just going to give you a um give you all each
30:35i like these
30:36spoons are these specific tea tasting spoons so they are uh silver spoons so you need a silver or gold
30:41uh
30:41plated spoons this is going to go home with me and you need that because uh they're inert metals and
30:47so you
30:47won't be we won't taste the metal okay unfortunately my spoon as you can see here i've i've quite
30:53literally slurped a lot of the uh the metal off over there about two and a half million cups good
30:57lord what i do is i suggest you take a little slurp go on matt get in there but don't
31:02maybe don't slurp
31:04quite so loudly as i did just then simply because the uh you don't want to inhale the liquid particularly
31:10as warm liquid okay that's lovely very it should be very very delicate yeah very quite floral very
31:18floral so that is that we're going into the black so the black tea now um should be a lot
31:23heavier in
31:24flavor it should be um a little bit more yeah slightly sort of yeah slightly sort of um malty kind
31:31of character to it yes you've got it's multi it's almost like a a dark beer that kind of richness
31:37yes so
31:38i can see matt enjoying that one i love that one it's just a bit sweeter okay so i'm going
31:42to let
31:43you loose on all these ingredients here right um i want you to create a blend using at least two
31:48ingredients so we have some floral uh ingredients we have elderflower and we have rose petals lovely
31:54yeah a bit of citrusy kind of character here we've got lemongrass and we have hibiscus which is a flower
31:58but has a very very tangy sort of almost sour character to it as well too then we have some
32:03cocoa
32:04shells which will give you a sort of a chocolatey um warmth to it lovely then some peppermint
32:09then some cinnamon ginger and then at the very end some chili so if you want to go for something
32:14a
32:14little bit of fire to it yeah go go for it however be very careful with how much you're using
32:19oh i'm
32:19caribbean i want to throw it all in okay i'm gonna give you each a bowl lovely to then pop
32:25your
32:26ingredients in there and once you've popped your ingredients in there i want you to then get your
32:30hands stuck in and uh and mix it all around as well too cinnamon tiny ginger so you've got tiny
32:37spices going on here what have you got going on there so you've got uh the black tea yeah the
32:41cocoa
32:42and the cinnamon nice okay so a sort of wintery kind of uh element there i'm done okay you're done
32:48so i've kept it simple okay can you explain what you've uh yeah i've gone i've got uh two spoons
32:54of
32:54black tea okay i've done half a spoon of this one of these cocoa cocoa yeah yeah and i've done
33:02probably
33:03a an eighth of a spoon of cinnamon okay tiny bit of cinnamon okay so actually relative
33:10a little bit with a rose in there as well oh yeah and yeah hibiscus a bit of hibiscus rose
33:15and
33:15hibiscus okay no rose just hibiscus uh no you've got rose petals in there oh darn it were you aiming
33:20for hibiscus yeah oh no i work for rose yeah yeah that's it yeah yeah that's it yeah okay okay
33:24so a bit
33:25of floral notes in there so cinnamon and rose do go quite nicely together what's matt got in his i've
33:29gone for black tea cocoa and cinnamon okay that's what that was when you're outlining them i just
33:35classic when i decided early you are an impersonator were you copying me i wasn't no no you were copying
33:40me
33:42i pretty much did the same as matt but then i took it to the next level with a little
33:46bit of
33:46chili a little bit of ginger so a lot of warm caribbean spices i'm adding to mine and how much
33:50chili did you put in a bear whack okay well let's test it out so i can't wait for this
33:56year
33:57i'm surprised i'm surprised i put a slice of mango in it so right we have uh jimmy's one first
34:03so if you
34:03want to have a slurp of this again all right all right do you know what that is a good
34:12spoon for the
34:12tea isn't it that's okay lovely the master blender is quiet yeah hasn't cut any hasn't got any headway
34:22that like the rose is nice in there but i can't really taste it i don't think you put quite
34:27enough
34:27in there to get it up you should have bumped that up a little bit but it's still it's very
34:30it's kind of
34:30sweet it's got yeah the cinnamon in there's quite good like me okay so now uh right this is your
34:37blend
34:38okay so uh this one here should have a um sort of a warming a warming sweetness to it
34:47nah disappointed with it really i don't want to talk down my own product but that's not come out how
34:52i wanted it to this is really fun to do matt i think you've got something there do you think
34:56i think you're being kind and i slagged yours off i feel terrible i should have put more cocoa and
35:01cinnamon in i should have really gone for it i should have been bolder i can still taste that i
35:04think if you put milk in that you'd then get the creaminess the milk would then bring out the uh
35:07the cocoa particular yeah i like that that's a very good that's my cup of tea sorry sorry okay
35:13you must hear that all the time tea puns are great i have tea puns all day long don't worry
35:17last one
35:18um this one because there's uh some chili in it um we are definitely tasting this one last because
35:24if we taste this one first everything else will taste of chili sure and i can see by how much
35:29you
35:29put in there that this probably will have a little bit of a kick to it let's go that's how
35:32i like it
35:32i'm like an aztec waking up in the morning going up for battle well let's see how this goes then
35:38you okay with chili matt oh yeah i love it okay great okay because i may have been heavy-handed
35:44thank you very much i like this blend i'm sorry guys that's sorry got a good oh wow you can
35:50get
35:50that chili oh yeah that's fantastic yeah that's more like it that'll wake you up in the morning
35:56all right a little kick there a little warmth coming down the not too bad though not too bad i
36:00thought
36:00it was gonna be actually hotter but that's so good that's um that is great got caribbean warmth yeah
36:05well that was delicious i thought you did really well i think so too i'm gonna take my blend home
36:10and
36:11that's no problem i can sort that out absolutely thank you so much alex thank you alex it's been a
36:15real education so it's time for a break but afterwards we have got a tasty treat coming up
36:19so stick around we'll see you in a minute right what about a full cup this time
36:42welcome back we have had such a wonderful time with our great guest matt ford we served up a
36:50filling breakfast of chicken and biscuits checked out my oyster shucking in florida you may go on both
36:55sides but you're so polite got creative with leftover shells if you did christmassy ones and
37:01drilled a hole you could hang on the tree harvested some herbs each leaf has such distinct flavor and we
37:07blended tea
37:11now i think it's time for something a little sweet we started with some savory fried chicken we're
37:15going to end frying it's not a very healthy morning we've got delicious pineapple fritters
37:20jimmy's going to rip up a lovely rum whipped cream i'm going to make a lime caramel and we're
37:25going to serve this together oh great have you got a sweet tooth oh massive you're going to love
37:29i mean they're rotting you well you know what i'm going to finish off finish it off with this this
37:33is going to be wonderful matt can you tell us about your podcast because you've got quite an
37:37exceptional guest list on this live podcast right yeah so i interviewed politicians in front of an
37:42audience we've been going for 12 years and i'm really i'm genuinely fascinated in them and i'm more
37:47interested really in the ones that i disagree with so i think it's more interesting to hear from
37:51someone from another perspective than the people you already know that you're on board with yeah it's not an
37:56aggressive debate though is it you you're quite calm yeah i'm friendly with them so i just think
38:01people have led different lives that have led them to different conclusions and i think you have to
38:05have a lot of guts as a politician to put yourself in front of the public that is the thing
38:09isn't it
38:09because you know they go into it with a good heart with a good heart they can make changes for
38:14the
38:15better yeah and a lot of them do you know obviously in general and things have not been great for
38:19a long
38:20time but there are still things that people have achieved yeah that have protected vulnerable people
38:23that have meant that people have lived instead of died you know the way the nhs has been protected
38:28and the way our schools are often run you know these people often have to succeed against the odds in
38:33their systems but often they're supported by politicians who've campaigned to make the world a
38:37better place who's really surprised you the most who's gone wow i did expect that do you know what
38:43there's a lot of thought going behind this jacob reese morgue was really good fun really funny really
38:50self-deprecating and you kind of he's one of those people where you know there's a story about
38:54when he stood for a by-election up in scotland when he was much younger and his nanny had gone
38:59campaigning with him and you think well this is just a slam dunk of a question and this proves how
39:03out of touch this guy is i said to him is it true you took your nanny campaign oh yes
39:07of course well
39:08nanny's a member of the family and she wanted me to win and you think that's quite sweet it makes
39:14total
39:14sense when you hear him talk about it and who's been the most shocking guest for the audience who
39:19have they not expected to be on this podcast live well there was when tony blair came on we couldn't
39:23announce it for security reasons we just said it's a special guest so a whole venue of people had
39:28turned up not knowing who it's going to be and i think they thought i was probably going to be
39:30a
39:30backbencher tony blair walks out and it was just people didn't expect to see him and he is a very
39:37charismatic yes compelling communicator and i think when you're in the room with particularly as
39:42someone who's been a world leader whether you agree with them or not a lot of them are way more
39:47impressive than people perhaps expect and i think that was um that was kind of mad for people to see
39:53someone like that in the flesh there's a really cool show to do because then it gets an audience
39:57of people who are politically interested but are open to hearing from people from other sides politics
40:03becomes very personal so i feel when you're hosting this kind of program you also whilst you may have
40:07a personal thought about it you also have to approach it from a quite a standoffish but also i
40:12think what you do is really important because it engages people in politics the idea i mean i've
40:17spoken to people who go oh i'm not interested in politics it's not my thing it's like you've got
40:20to be interested in politics it's how we run our lives it really is the single best way to change
40:26the world yeah unless you're a billionaire and most of us aren't just to recap what i've done i've made
40:32this batter here it's a dry mix with a wet mix there was a coconut milk the sort of inherent
40:35sweetness
40:36a lot of tropical flavors i just love tropical flavors um jimmy's whipped up some egg whites that's
40:41going to lift this batter and raise it i'm going to throw on a lime caramel as well and let's
40:47just
40:47pop that in here and the idea behind this is you don't want to burst a lot of these bubbles
40:51you want
40:51that to stay really nice and light so your batter is crispy and fresh so you're carrying on with your
40:56tour yes until june until the end of june so the prep for a tour i mean you've got so
41:01many things going
41:02on you're on the radio you've got your podcast getting the tours together is there a huge amount of
41:07prep or is there a lot of ad-libbing when you're on tour it's a huge amount of prep is
41:10it yeah but
41:11i do it so i started it at the edinburgh festival last year yeah so get it ready in like
41:15may june july
41:15and then do it in edinburgh in august and then take it on tour until june so a show sort
41:20of
41:20the genesis of it really is the entire year and because it's fairly topical i have to swap things
41:26in and out yeah so i always have to keep on top of the news which is a nightmare yes
41:31but also i
41:31think if you come and see a show where there are jokes about stuff that's happened that week
41:34it just makes the whole thing feel really fresh and really relevant absolutely and where do you
41:38test the tour out do you is there are certain small venues you go just to test material yes and
41:43then
41:44run up to edinburgh like june july yeah in comedy clubs around britain they'll have edinburgh preview
41:49season where you're doing off notes and that there's that the bit of the start when you're first
41:53coming up with ideas and it doesn't matter whether they're any good or not it's great yeah
41:56because there's no pressure yeah then as the deadline looms it's horrid because you're like
42:02this is rubbish and it's going on tour in like a week and you're oh my god i go through
42:08a period in
42:08like late july where yeah i'm traumatized and just the total fear that i'm going to humiliate myself
42:15i mean i probably shouldn't be saying this but it you know it's the show then always gets there yes
42:20different people work in different ways and i think i need a looming deadline and the adrenaline
42:24of that to push you to it i was gonna say i mean you're you're what you live and what
42:29you are on
42:29stage is very much your experience and i think it must change depending on what kind of audience you
42:33have and you must read off the audience as well surely yeah definitely and i think also so much of
42:38comedies if you're doing it off notes you're not selling it properly no you have to learn it and then
42:42you
42:42perform it i've got to say watching comedians it's got to be one of the most nerve-wracking jobs and
42:50when you when i've been around comedians before they go on and that that sort of nervous energy
42:56but it's it's you live off it as well oh definitely and that's what makes it so satisfying is making
43:01people laugh is a phenomenal noise to create in a room and when you think i've had that idea either
43:06on
43:07a train or at home and then you build it into a routine and the satisfaction of creating something
43:12like that that people then find entertaining yeah and give huge standing ovations for yeah yeah so who
43:18made you laugh then oh steve coogan yes partridge i mean i think originally only fools and horses yeah
43:25you watch what your parents watch don't you so my mum loved only fools and horses rising damp porridge
43:28stepped on some and then as my own taste developed rory bremner steve coogan yeah victoria wood
43:34can you share a steve coogan impression a partridge impression for us let's sort of do a basic alan
43:39partridge i mean all you're doing is frying pineapple you can't really call it cooking i mean you've
43:46decimated it you made a ruddy mess your friends at dinner parties must love you or hate you i think
43:53they do yeah so look at these lovely crispy babies how long are they frying for for those literally three
43:58to
43:59four minutes because they brown up crisp really quickly and you can see they're slightly puffy that's the egg
44:03white the really light batter so it's really important to keep that lightness in the batter
44:07and not over whisk it we're just going to do a massive stab wowzers and then on top of that
44:12we've
44:12got your beautifully whipped cream kimmy you're so good at whipping cream and what's special about this
44:17is the rum that wasn't sarcastic no she wasn't so if you want to do this for families obviously leave
44:25the rum out but i think it's really nice to have it's got rum in it yes what sort um
44:30dark rum my
44:31favorite is dark rum with a little bit of flavor white rum it's got its place but i think if
44:36you can
44:36use dark rum it just adds that warmth that vanilla that cinnamon so now we're going to drizzle over this
44:41lime caramel it's what you want in the morning isn't it it is actually so you'd have this with
44:48bottomless prosecco now you're talking my language and there we have it my pineapple fritters with rum
44:55caramel and rum with cream that looks incredible
45:07okay i think we want to have a little taste of these puppies let's get involved here
45:14it's gonna get messy yeah go on it's gonna get messy i've got some more cream
45:18and caramel there that's amazing thank you very much give that a try come on jimmy let's get all
45:24these look great ship lovely a little bit of pineapple a lot of cream a lot of caramel a lot
45:31of rum
45:33that is incredible i mean will you be eating this on the tour you won't get it working
45:38um you'll just sleep the whole time about that myself yeah well i tell you what today has been an
45:43absolute blast what a brilliant show thank you so much to our wonderful guest matt ford yeah
45:48whoo yes and we will see all of you next week right let's finish this
45:55i don't eat
46:25You
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