- 10 hours ago
Jimmy and Shivis Farmhouse Breakfast - Season 3 - Episode 05: Ainsley Harriott
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00:00Hey Shiv, I was asked to bring a lime today.
00:02That's funny, because I was told to bring a coconut,
00:05but these aren't in my first recipe.
00:09Yeah, why?
00:10You put the lime in the coconuts, you drink the water top.
00:14Let's get on with the show.
00:19Welcome to the show that weekends were made for.
00:21I'm feeling like I'm on holiday.
00:23We've got food.
00:24Oh, I love that.
00:25We've got countryside.
00:26Hey, look at that.
00:27We've got crafts.
00:28I'm happy with that.
00:30And we've got lots of wildlife.
00:32Oh, here they come.
00:33So if you're looking for some weekend cooking inspiration.
00:35That's fantastic.
00:37You have inspired me.
00:38You fancy a bit of DIY or a cheeky tipple.
00:42That's not bad.
00:43Or if you just want to hang out with some famous friends.
00:46Forget the singing and go on tour with your sausage.
00:49And some furry ones too.
00:50Why the long face?
00:51You're in the right place.
00:53I cannot wear it.
00:54Settle back for Jimmy and Shivie's farmhouse breakfast.
01:08Welcome to Jimmy and Shivie's farmhouse breakfast.
01:11Yes, today's guest is one of Britain's most loved TV chef,
01:14best-selling author, and all-around kitchen entertainer.
01:17He's been bringing sunshine and flavour into our kitchen for over three decades.
01:21And he's a national treasure.
01:22Yes, from Ready Steady Cook to Primetime Travel Adventure,
01:26he's served up laughter, joy, and plenty of spice along the way.
01:30Please welcome the brilliant Ainsley Harriot.
01:33Yes!
01:34That's a legend.
01:35Thank you so much.
01:36So good to have you here.
01:37I'm glad to be here.
01:38I tell you what, you don't have to do a good brew.
01:40I know.
01:41It's lovely.
01:42But coming up, Shivie is about to cook a fantastic, delicious breakfast.
01:45I am.
01:46I am very excited about food, especially cooking for one of my heroes.
01:48But first, let's have a look at what's coming up on today's show.
01:52I'm helping out some prickly customers.
01:54Yeah, it's a little bit old.
01:55It needs a bit of a glow up.
01:56I love it, a glow up.
01:58So we're going to have a little makeover at the hedgehog house.
02:00Jimmy also gets smoky, Florida style.
02:03Wow.
02:04They are as good as they look.
02:06They're incredible.
02:08And we put some social media kitchen hacks to the test.
02:11Give it a whack.
02:12This is going to go flying everywhere.
02:14Yeah, no, no, no, no, no.
02:16Do you know what?
02:17I like the first bit.
02:18Second bit, ridiculous.
02:19We'll be mixing up the perfect accompaniment for your outdoor entertaining.
02:23Cheers, cheers, cheers.
02:24And I thought I was having a good time earlier.
02:26This is just getting better.
02:27And my roast with a twist will have your guests coming back for more.
02:32But first, breakfast.
02:33We've got something delicious.
02:34Not Caribbean at all.
02:35Not tropical.
02:36Shock horror.
02:37Normally, I'm always doing something tropical.
02:38We've got croque monsieur pancakes.
02:40Oh, right, lovely.
02:41So these are, you know, straightforward croque monsieur.
02:43Mr. Crunchy, I think is what it roughly translates to.
02:45We're going to make a pancake.
02:47We're going to pop inside some gruyere and some ham.
02:50Beautiful.
02:50We're going to stack them up into a loaf, a creamy bechamel, pour over the top, into the oven.
02:55So it's slightly different, right?
02:57So...
02:57Great.
02:57And is this quite nice for you?
02:59Is it someone cooking for you?
03:00Because you're always doing the cooking.
03:01Yeah, generally, but it's, you know, Chevy's that type of person.
03:05I'm sure you go to her house, she'll always be there, there'll be something cooking.
03:08She's a feeder.
03:09I am a feeder.
03:11Yes.
03:11What about you?
03:12What I love doing, and I get a bit obsessive about it, is not wasting anything.
03:16And when I grew up, it was all about not wasting food.
03:19Okay.
03:19So I'm constantly thinking, that'll go in the stew, that'll make a risotto.
03:22All that kind of thinking of being frugal.
03:25Yeah.
03:25Which is very Caribbean, right?
03:27And I know Ainsley's background, Jamaican parents, that must have been a massive part of your childhood.
03:32Resourceful, big flavour.
03:33Big flavours, but also, do you know, door always open.
03:37Come and sit down at the table.
03:39And I love that more and more now.
03:40Yes.
03:41As I get older, even more so, friends or people sitting around the table.
03:45I don't care what's in the pot, we can all cook.
03:48Yeah.
03:48We can all do something nice.
03:50But that company, you know, I love to embrace sort of people, friends,
03:55and just make people feel happy.
03:57Yeah.
03:58I think that's the real thing.
03:59And you can see that, you're so warm Ainsley, it comes off in screen in person.
04:02People want a part of you as well.
04:04I've been to the NEC Good Food Show, it must have been ten years ago now,
04:09and you've got all the guys there performing on the stage.
04:12And I watched you come off stage and people want a bit, they want a part of you.
04:15They want that smile and laughter.
04:18That energy.
04:18Yes, completely, it's infectious.
04:20I wish I could bottle it.
04:21Yeah.
04:21That'd be great, wouldn't it?
04:22I'll drink it.
04:23Yeah.
04:23It comes through the screen.
04:24Jimmy, Sivy and Ainsley have bottled the juice, man.
04:28Never opened.
04:29Yeah, drink that and you feel energy.
04:32Energised.
04:33I would drink that every morning.
04:34Ainsley, can I show you what I've done here so far?
04:37Oh, come round or shall I sit here?
04:38Oh, you can, you relax.
04:40This is our turn to feed you.
04:42Let's give you some what you've given us for decades.
04:44So, we've got half of a pancake batter in here, I've just used one scoop.
04:47So, I've just put a little bit of this Emmentaler cheese and the ham.
04:51Okay.
04:52And then I'm going to put another scoop of pancake batter on top of that.
04:54We just sandwich it and eventually it'll look like that.
04:56So, inside there you've got the ham and the cheese and that flavour.
04:59The bechamel I've got here, I've got butter making a basic roux.
05:02We did have loads more bay leaves, but the wind has taken that away.
05:06Really?
05:07So, tell me, your programming as well, you sort of pushed boundaries
05:11and quite revolutionary in a lot of the shows you've done.
05:13And when I think of one of the most popular, the Ready Steady Cook,
05:17we look at it now and go, oh, yeah, Ready Steady Cook.
05:19But that was groundbreaking at the time.
05:21There was nothing like it.
05:22No, it's an idea of competition.
05:24Yeah, yeah.
05:24I mean, I used to look, red pepper, red pepper, that's it.
05:28Will you please vote now?
05:29Yeah, and just looking in someone's bag and then you would drift in between.
05:33And it was hilarious.
05:35And you could see the tension amongst the chefs as well.
05:39What you got, what you got.
05:40It was brilliant.
05:41Fantastic.
05:41And it was against the clock.
05:43Yes.
05:43And the audience involved, they had to hold up the cards there.
05:46They were involved, they had to count down ten, nine, eight.
05:49They got a bit excited about the whole thing.
05:52The chefs were running around and it was...
05:53Yet, you're absolutely right, Jimmy, it was groundbreaking.
05:57And it was a time when we only had a few channels.
06:02That's right.
06:03There was four or five channels out there and now there's 454.
06:06That's right.
06:07And the food programmes have quite stayed in those days.
06:09But where you were dancing and telling jokes...
06:12Yeah.
06:12It is...
06:12Oh, wow.
06:13You brought the joy.
06:14You brought the joy.
06:15You brought the joy to it all.
06:15It's a black ting chivvy, you know what I mean?
06:18I know, I know.
06:18Stir it up.
06:19I know, I know.
06:20I know, I know.
06:22So what I've done here, Ainsley, is we've got this whole pile of pancakes.
06:26I'm going to add this one in now as well.
06:28And the joy of this, let's pop that one out, is it's going to go into the oven.
06:33There we go, like that.
06:35And then we're going to pop on the bechamel.
06:38We've got a beautiful thick bechamel here.
06:40Oh, look at that.
06:41Properly hearty.
06:41Yeah, Mr Crunchy, this kind of food is just warming.
06:44Oh, darling, slap it on those thighs.
06:49It's just comfort.
06:50It's good old comfort.
06:51There's time and a place for everything, isn't there?
06:53It is perfect comfort.
06:53And so you live a very busy life.
06:55What's your go-to breakfast, then, Ains?
06:57My go-to breakfast?
06:58Yeah.
06:59Oh, I should imagine sweet corn fritters.
07:03Oh, OK.
07:04I love it.
07:04So it's not quick.
07:05I love a sweet corn fritter.
07:06It's something that takes time.
07:07And it does take a little bit of time, but the children love it.
07:10It's one of those things that, you know, I talk about cooking.
07:13And they come and say, Daddy, are you going to do fritters for us?
07:15You know, and it's the way they say Daddy.
07:18It doesn't matter, you know, even though my son's 35, my daughter's 32,
07:21the other boy's 22, it's still Daddy.
07:23It is Daddy.
07:24You know, and that never leaves you.
07:26No.
07:26It's something really wonderful about it.
07:27And to be able to cook and provide nourishment is a lovely thing, isn't it, as a parent?
07:32Oh, that's all we do.
07:33Yeah.
07:34That's all we do.
07:34Yeah.
07:35And a bit of money to buy them for that.
07:36Well, quite a bit of money and listen to a load of old chit-chat and not be respected.
07:40And all those memories you have with that food as well, so you can look back,
07:43you have the sweet corn fritters, and you remember when they were little,
07:46all the different ages, you know, it's a special thing, isn't it?
07:49But even now, so now, father, but also grandfather.
07:51Yeah, yeah.
07:51Grandfather, yeah.
07:52And what's it like being a grandfather now?
07:53Well, I get emotional when I think about it, because I didn't expect to have that feeling
08:00of that energy that came from that little baby.
08:05And, um, yeah, I'm completely and utterly...
08:09Besotted, it sounds.
08:10Besotted with her.
08:10And we've been making...
08:11I've got a little pizza oven in the garden, so we've been making pizzas and stuff.
08:16She makes...
08:16I get the dough up and she pushes down.
08:18So she's there already feeding and giving.
08:20Putting stuff on the top.
08:21Half it goes on the floor.
08:22Do we care?
08:26How special, Ainsie.
08:27Oh, I know.
08:28What does she call you, by the way?
08:30Um, well...
08:32I was hoping she was going to call me Pudda.
08:34My mum used to call me Pudda.
08:36Yeah.
08:36And I've got a lovely little doll at home that I've had since I was a baby and it's called
08:40Pudda.
08:41But she's decided it's Dad Dad.
08:43So Jimmy's Daddy and I'm Dad Dad.
08:45Aw.
08:45That's sweet though, hey?
08:46Oh yeah, Dad Dad.
08:47And I just...
08:48You can call me what you want.
08:50I mean, you know.
08:50I know, you can do no wrong.
08:51She could call me Baldy and she could get away with it.
08:54But does she watch Grandad on TV?
08:57I think she has done.
08:59Yeah.
09:00It's probably weird for her, right?
09:01Yeah, but...
09:03You know, it's...
09:04I just like cooking with her.
09:06Yeah.
09:06As long as she sees...
09:07She can have the real thing, Jimmy.
09:10And that's priceless.
09:13Jimmy, can you grab me another time?
09:15That is phenomenal.
09:16A bit of time.
09:16Time, yeah.
09:17Look at that.
09:18Because I'm sure...
09:19I'm going to do that.
09:20Oh, it's just like a lovely pancake stack, but it's slightly different.
09:23Oh, wow.
09:23I love it.
09:24You can make it look like a little caterpillar.
09:26Yeah.
09:26For your little one.
09:27And we're going to put a bit of this, because I know Ainsie would say something like,
09:30we're here for a good time.
09:31I know.
09:31I love the fact that it kind of separates like that.
09:34That makes it even look beautiful.
09:35Of course, it's helped by the wind here.
09:37So let's put that down here.
09:39That is our croque monsieur pancake stack.
09:41Yes, Jimmy!
09:43Woo!
09:43Woo!
09:51Oh, this is a crocking good dish, isn't it?
09:54Easy cheesy.
09:55Oh, the puns, the puns.
09:57Look at that.
09:57All right, Ainslie.
09:59This is a crowd's pleaser, isn't it?
10:00It is.
10:01Absolutely.
10:02Once I get into it.
10:03Yeah, I love the idea that you could just get people around the table and say, here we are.
10:08Absolutely.
10:09You can put a fried egg, make it into a croque madame.
10:11Yeah, yeah, yeah, yeah.
10:11Have lots of fun with it.
10:13That's so true, yeah.
10:14There we go.
10:14I know that expression, croque madame, that's right.
10:17It's old school.
10:18Can I tuck in?
10:18Was it all right?
10:19Absolutely.
10:19No airs and graces here, Ains.
10:21Oh, beautiful.
10:23All right, bon appetit.
10:28So creamy, I love that.
10:30That is hearty.
10:32Mm-hmm.
10:32What do you think, Ainslie?
10:34I think it's the type of breakfast that makes you want to kind of snuggle up with everybody.
10:40Yes.
10:41It's real comfort.
10:42It is, isn't it?
10:43It's just a comforting kind of warming feeling that you get inside.
10:46Like a blanket starting from the inside out.
10:49That's it.
10:50So good.
10:50So I think it's time for a break while we finish devouring this.
10:53Mm-hmm.
10:53And when we return, we've got a bit of hedgehog hospitality.
10:56Mm-hmm.
10:56You're going to love it.
10:58So don't go away, because we'll see you after the break.
11:00This is so good, Shiv.
11:01Mm.
11:20Welcome back.
11:21We have the brilliant Ainslie Harriet in the house.
11:25And we've already fed him a pancake croque monsieur mashup.
11:28Oh, yeah, that was so good.
11:29But there's so much more to come.
11:31We've put viral sensations to the test, so you don't have to.
11:35Our friend Andy Clark is bringing the sparkle.
11:38And Jimmy is cooking chicken with a can-do attitude.
11:44But before that, he's taking care of wildlife, as always really, aren't you, Jimmy?
11:48I know, I know.
11:49I know.
11:53Now, here at the Farm and Wildlife Park, we do a lot to protect so many of our exotic species,
11:58but we also like to do our bit for our native wildlife.
12:01And today, I'm going to meet Gemma, because we're helping the humble hedgehog.
12:05Hey, Gemma.
12:05Hiya.
12:06God, this is quite exciting, because this is a hedgehog house.
12:11Yeah, it's a hedgehog house.
12:12Look at it.
12:13Yeah, it's a little bit old.
12:14It needs a bit of a glow up.
12:15Oh, yeah.
12:15I love it.
12:16A glow up.
12:17So, we're going to have a little makeover of the hedgehog house.
12:19Yeah.
12:19Now, we've seen hedgehog houses on farmhouse breakfast before, but we have them in action
12:25here at the farm, don't we?
12:26Yeah, we do.
12:27So, we like to help out the hedgehogs on our site.
12:30So, the more hedgehog houses we can provide, the more nesting opportunities there is for them
12:34to hibernate in.
12:35Yes, because without these, the hedgehog will find its own little nest.
12:39Yeah.
12:40But, you know, you don't know how good that nest is going to be, if it's their first season,
12:43they don't know how good they're experienced.
12:45So, providing this is like finding a lovely little shelter on a freezing cold day.
12:50Imagine being a hiker, and you go, oh, there's a storm coming,
12:52and then all of a sudden you feel a lovely little shack.
12:55Yeah, you find them mountain shelters that people go to in emergency.
12:58Well, this is the equivalent.
12:58So, I love the design as well, because it's got the entrance here,
13:03and then it's got a little area that it goes in that's nice and cosy, so the wind.
13:07Yeah, so this bit's really nice and sheltered and warm and dry.
13:10It's got a floor on it as well, which keeps it off the ground,
13:11and they can bring in all the leaves and straw and hay and stuff and make themselves all cosy.
13:15Right, I love it.
13:16And so, also, this needs a bit of love and care.
13:19So, what are we going to do? Just tart it up?
13:20Does it need a new roof?
13:21Yeah, so we're going to give it a little bit of a clean-out.
13:23We need to replace the roofing felt, because that's patchy.
13:26OK, right, great.
13:27Well, let's get going then. Shall I put it on the floor?
13:29Yeah, that'll be good.
13:31Right.
13:33There we go.
13:34Right, let's get this felt off.
13:35Yep.
13:36Now, our hedgehogs have had a hard time with it, haven't they, across the country?
13:40Yeah, so it's a big problem with industrialisation and urbanisation.
13:45Obviously, they need lots of scrub habitats and nests and to forage,
13:49where people have fenced their gardens.
13:51Quite often, the hedgehogs can't move around to do that.
13:53Well, that's it. Everyone likes a tidy garden.
13:55When you're putting up your fence lines, you put the fence really close to the ground.
14:00Yeah.
14:00Hedgehogs like to have a little highway, don't they?
14:02They better creep under.
14:03Yeah.
14:04So, you can mitigate that, can't you, by either lifting the fence up a bit,
14:06or putting a little hole in.
14:08Yeah, you can actually get little hedgehog highway little holes to put on your fence.
14:11So, if you have a new fence, you can put a little hole through for the hedgehog to forage.
14:14Which is brilliant.
14:15But also, they do get predated on as well, hedgehogs.
14:19Badgers will take a hedgehog.
14:21Yep.
14:21And everyone's driving cars these days.
14:24Hedgehogs have got to navigate all our road systems.
14:27Yep, yep, that's all right.
14:28And habitat loss, all these things are having a toll on the hedgehog population.
14:32So, everything we can do is of great benefit.
14:35And, of course, hedgehogs aren't just wonderful to watch and see in the countryside,
14:39but they have a really important role, don't they?
14:42Yeah, they do.
14:43So, they actually eat a lot of the pests and predators that we have in our vegetable gardens.
14:47Yeah.
14:48So, they eat lots of slugs and things like that.
14:50So, they're really beneficial for a gardener.
14:51Well, they're the gardener's friend, aren't they?
14:53Yeah, yeah.
14:54There we go.
14:58Let's get in that corner, let's get all that gunk out.
15:04So, basically, this is like the little entrance to your hotel room.
15:09Yep.
15:09In here, a little lobby, maybe a little bathroom, and then this is the double bed.
15:14Yeah.
15:14The king-size bed in there.
15:15King-size luxury memory foam mattress.
15:17Yeah, exactly.
15:18We should just put a little flat-screen TV on there,
15:20and they could watch Jimmy and Chevy Farmer's Breakfast.
15:22Minibar in the corner.
15:22Yeah, minibar.
15:25That's it.
15:25Chevy will be straight in the minibar.
15:29Right.
15:31Okay.
15:33Still sturdy.
15:34Yep.
15:34Have you got any felt to go on?
15:35Yep.
15:36Here's a piece of felt.
15:37Right.
15:38So, if we put it on the ground, that felt.
15:41Yep.
15:41And then we can put that on top of it.
15:43Yeah.
15:46That's it.
15:48I've got to fold those bits underneath.
15:50We're going to cut those, do we?
15:51Yeah, we can cut around the hinges.
15:53So, I think if we fold those bits first, you cut.
15:56I think we're going to have to do it like a Christmas present.
15:58And we can get rid of some of the excess as well, can we?
16:01And then we can fold back like this.
16:03True.
16:03Well, let's have a little get that nail in.
16:10One on the side.
16:14And this is something that everyone can do at home because we've all got a bit of pallet,
16:19a bit of wood knocking around, off cuts of felt in the shed.
16:22And rather than chucking them in the bin, turn them into a little hedgehog home.
16:27Yep.
16:27Perfect.
16:38Last nail.
16:39Last tack-ins.
16:40That's done.
16:41And I think, what about just over there?
16:43Yeah, in that scrub.
16:44Great.
16:44Right, okay, let's take her over.
16:48That's right, here we go.
16:51Okay, so, what about here, Gemma?
16:53Yeah, in this nice little bit of undergrowth would be perfect.
16:56Okay.
16:58They like it nice and cosy.
17:01Yeah.
17:01So, the little lobby's really important, isn't it?
17:03Yeah, yeah.
17:04So, that will stop all the wind getting into the nest where they're safe and warm.
17:08Yeah.
17:09And also deters predators, really, as well, somewhere you hide around.
17:12Yeah, so a fox or a badger wouldn't be able to get in here to get the hedgehogs there really
17:15safe, like, in the chamber at the back.
17:17Yeah, you can see even if a fox got its paw down there, it's not going to get in.
17:20No, no.
17:20So, that is great.
17:21And, of course, bees are really important in winter for hibernation, but also they're
17:26important all year round.
17:27Yeah, so, when the mother hedgehog goes out to mates, you'll go and have her babies,
17:30you'll have her babies in here, and obviously the babies can't forage straight away,
17:34they'll drink her milk, so they'll stay in here, she'll go out and forage,
17:37and they'll be safe in the nest.
17:40So, once we get the bedding in, that is a hotel fit for a hedgehog.
17:45Yeah, great.
17:45All right, lovely.
17:46Let's go.
17:53So sweet, I can imagine they're all curled up in there.
17:56Oh, yes, they will be.
17:58And I think our wildlife, particularly our hedgehogs, need all the help they can get.
18:01Well, from hedgehogs to hacks, what a segue, hey?
18:04Yes.
18:04So, we're here testing out some of the viral sensations, kitchen hacks, that apparently,
18:09some of them are genius and some of them, maybe not.
18:12Mm.
18:12So, should we have a little look?
18:13Yeah, you love this, don't you?
18:15I love, I love testing out hacks, I love it, I love seeing what's out there.
18:18So, this one, ice cold butter from the fridge, you need to make a cake, it needs to be at
18:22room
18:22temperature, what do you do?
18:23Put it on the radiator.
18:25No, you're going to pour some water in there.
18:28In the packets, though?
18:29No, no, you're pouring water in there, emptying the water, and then pop it over.
18:33Oh, we see what you mean, so put the hot water in here first.
18:35Yeah, then empty, yeah.
18:38So, let that warm up.
18:39I mean, in theory, I can't see how that works, because surely the inside's still going to be icy.
18:44Yeah.
18:45So, you're going to let that warm up, and then you put that over the top.
18:47Okay.
18:48Yeah, then empty, I think that's, it's not going to get much warmer, is it?
18:50Let's pop that over.
18:52And then put it over, so whilst we wait for that, should we try this cucumber one?
18:56Are you a big one for these hacks you see on Instagram, social media?
18:59No, I'm just thinking of mopping up the kitchen floor when you throw all that water all over it.
19:04So, just slicing, is that the idea?
19:05So, you're just, you're going above the top, it's spiralising.
19:08So, I'm just, just...
19:10You're going to go down all the way across.
19:12Oh, I see, and we're using...
19:14That as a guide, because this works for Hasselback potatoes, right?
19:17Right, I see what you mean.
19:18You go all the way down with that.
19:20And what do you use, just your chopsticks?
19:22You can use chopsticks.
19:23I mean, you can use, I think chopsticks are the best.
19:26Nice even chunks.
19:26Or the ends of the wooden spoons, two bits there.
19:29So, this is just to open her up.
19:30And flip it over.
19:31No, you've got to...
19:32Oh, we see.
19:33Oh, we then go through.
19:34That's not an accordion.
19:36Yeah, and then you go on the other side.
19:37Oh, I see, so now this is a bit more tricky.
19:40But I just can't work out what you'd use the spiralised cucumber for.
19:43But also, can I say one thing?
19:45Yeah, I think maybe a bit of garnish.
19:47I'd probably just go and get a spiraliser.
19:49Oh, I've chopped straight through.
19:51OK, so...
19:51But I see a bit of a spiral.
19:53To be honest, I wouldn't waste my time.
19:56Yeah, that's not one for me.
19:57That's a fail.
19:58Yeah.
19:59All right, so avocado.
20:00These are beautiful, big avocados.
20:02What's the avocado trick?
20:02So this one, you cut it down the middle like you would do anyway.
20:04Right.
20:04Yeah.
20:06Give it a twist.
20:10I would just...
20:11The sane person in me would scoop that up with a spoon.
20:13Yeah.
20:14The insane person tells me to try this hack,
20:16whereby you put the whisk inside.
20:18Right, I've never seen this.
20:20And you twist it.
20:21Oh, that's quite... I quite like that.
20:23How do you get it out there, then?
20:24Then you bash it.
20:26I mean...
20:27Give it a whack.
20:29This is going to go flying everywhere.
20:31Yeah, no, no, no, no, no.
20:33Do you know what?
20:33I like the first bit.
20:34Second bit, ridiculous.
20:36Well, we could wipe the kitchen walls, couldn't we?
20:39And the ceiling.
20:41I'm not so into that one.
20:42I quite like the old bit of getting an elbow.
20:44How do you get it out of the whisk?
20:45Yeah, exactly, exactly.
20:46So that one is a no.
20:48Right.
20:48The next one...
20:50OK.
20:51Garlic.
20:51So this one, the idea is that you're going to get into the garlic.
20:56You know, you cut following the curve of the little cloves.
21:01Ainsley's invested.
21:03I love it.
21:04I love all these little tricks of the trade.
21:06And I think that, you know, it might not work for us guys,
21:09but there's one or two people at home who are going to look at this
21:11and going to think, you know what, I'm going to have a go at that.
21:14Oh, brilliant.
21:15And then you do that.
21:16Yeah.
21:17Bang it.
21:18And they all come out of their little sheaths.
21:21Ah!
21:22I see what you mean.
21:23Yeah.
21:24Well, hold on.
21:25It should come out of the skin.
21:26What do you think, Ains, Jimmy?
21:28Not sure.
21:28I think if you probably have a bulb that's slightly drier,
21:31then those clothes would pop out.
21:34Yeah.
21:35Now, Ainsley, this is apparently a new hot thing,
21:37but have you got a story about this already?
21:39Well, oh, you're putting a plate on top of that.
21:41Yeah, but this is going back to really silly cook days.
21:43And we all knew, all know that it was all about cooking food in 20 minutes.
21:49Yes.
21:50A complete dish.
21:50Yes.
21:51And so the chefs were always panicking about,
21:53get this done, get this done.
21:55And I remember doing this, just slicing through a whole range of baby cherry tomatoes.
22:02And, yeah, let's lift it up.
22:03Let's see what's...
22:04Let's have a look.
22:05Oh, that sort of works.
22:06I think you've got a few of them in there.
22:08Yeah, I mean, I think that was more of my...
22:10Let's have straight up here.
22:11This table is at an angle.
22:13I'm trying to cut at an angle.
22:15This is what I used to do, you see.
22:16I used to put my hand there like that.
22:18That makes me so nervous, Ains.
22:20And then you just...
22:20I know it kind of makes people nervous, but that's it, look.
22:24Fabulous.
22:25There you go, Ains.
22:26Yeah?
22:26There's the pro.
22:27So this one, this new sensation, Ains was doing it years ago.
22:31Ah, that originated in 1999.
22:35Don't come here with your sliced tomatoes.
22:38There's definitely one that's worked there.
22:40Well, I think, would we have a look at the butter?
22:42Oh, God, I totally forgot about that with all the excitement.
22:45With all the excitement.
22:46Is it soft, though?
22:47Here we go.
22:48Is it soft?
22:49Can you cut through the middle so we can feel what the middle's like?
22:51Let's see if I can just scoop a bit off the top.
22:56I think that's worked.
22:57No, but hold on, no, no.
22:58This is about the whole butter being soft so you can use it to bake.
23:01Yeah, well, that's spreadable.
23:02OK, get into the middle.
23:04I need to see that middle.
23:06There we go, look.
23:09Oh!
23:10That's not too bad.
23:11I think, actually, out of all the hacks, I think the butter seems to have worked.
23:15But the best, I think Ainsley.
23:17Ainsley's tomatoes.
23:17Ainsley's hands.
23:18This would work if it were on a flat table.
23:21So I'm going to go tomatoes.
23:22We don't all have Ainsley in our kitchen, sadly.
23:25OK, OK.
23:25So it's a mixed bag.
23:26It's a mixed bag, but it's time for a break.
23:28So my top tip is put the kettle on, and when we come back...
23:30Jimmy gets smoky, Florida style.
23:33Yes.
23:33And then we've got some great cocktails for your barbecue.
23:36Woo!
23:37Woo!
23:57Welcome back.
23:58We're having a fun-filled morning.
23:59With our wonderful guest, Ainsley Harriot.
24:02Yes, Ainsley!
24:04Thank you so much.
24:04Pleasure to be here, guys.
24:05Really good.
24:07We had some breakfast pancakes like you've never seen before.
24:11Try to encourage the local wildlife.
24:14The lobby, maybe a little bathroom.
24:16And then this is the double bed.
24:17Yes.
24:18The king-size bed in there.
24:20And put some viral kitchen shortcuts through their paces.
24:23To be honest, I wouldn't waste the time.
24:25Yeah, that's not one for me.
24:27That's a fail.
24:28Yeah.
24:31But now Jimmy's off for a bit of barbecue heaven in Florida.
24:34Oh, it's a cracker.
24:35It's a cracker.
24:38Over a million Brits holiday in Florida every year, attracted by the sun, sand and entertainment.
24:45But not many realize that Florida is one of the USA's key farming and food hotspots.
24:52I've come to Polk County, an area that's fast becoming the barbecue capital of Florida.
24:59I'm meeting Erica Strickland, whose family-run smokehouse is a landmark in these parts.
25:06Hey, how are you doing?
25:07Hey, how are you?
25:08I'm very good.
25:09This place is amazing.
25:10Oh, thank you.
25:11I just saw all the smoke filling out, but you can smell it before you see it.
25:15Yes.
25:15So how long have you been here?
25:17My grandfather started it in 1947, him and my grandmother.
25:21He drove a school bus, and he did this on the side.
25:24And then he decided that he was going to make it a full-time job.
25:27So everybody in the community got together, built the building, and he started cooking people's meat.
25:31And then it turned into a full-fledged restaurant.
25:34Wow, that is incredible.
25:36So it was really born in the community.
25:38Yes.
25:39And it still serves the community.
25:40It's obviously, you know, part of the fabric of this area.
25:44Yes.
25:44Can I have a look at the kitchen?
25:45Absolutely.
25:46This way, full of the smoke?
25:47Yep.
25:48The grandmaster of the grills is Chef Kyle Walliser.
25:52Hi, you must be Kyle.
25:54Hey, how are you?
25:55I'm very good.
25:55I'm Jimmy.
25:56Nice to meet you.
25:56And you, this looks amazing.
25:57What are you doing here?
25:58So right here, this is where we cook all of our Boston butts, our pork shoulders.
26:02So the pork shoulders, you call the butts.
26:05Yes, sir.
26:05The butt end.
26:06Yes, sir.
26:07Exactly.
26:07So you're just taking out the scapula and shoulder blades.
26:10Yes, sir.
26:10It just comes out, doesn't it?
26:12That's how we know it's done.
26:13Around here, everything's real old-fashioned.
26:15So when that bone comes out easily, that's the way we're judging whether it's ready to go or not.
26:19Yeah.
26:19That can take up to 14 hours of slow cooking.
26:22And these guys have it down to an art form.
26:25This place is unbelievable.
26:28It is the real deal.
26:30And it's like no other kitchen I've seen.
26:31There's sort of fire belching out of these areas here.
26:35There's smoke rising up.
26:36There's colossal bits of meat flying around.
26:39Customers coming in.
26:40People chopping up ribs.
26:41You can't hang around there too long.
26:42You're getting up on someone's plate.
26:44So this firebox produces this incredible amount of heat and the smoke.
26:47For this lot, what's going on?
26:49This is where we cook our ribs.
26:50Okay.
26:51This is one thing that separates us from the rest of the pack.
26:54Most barbecue places do low and slow when they smoke the ribs.
26:57Yeah.
26:58It takes about four to five hours.
26:59We do ours hot and fast, which still produces a very tender rib.
27:03But it's a much different texture.
27:04It takes about two, two and a half hours.
27:06Yep.
27:07And there's no marinade.
27:08What do you do to it?
27:09All they do is get a little bit of salt on them.
27:11That's it.
27:12It's as natural as that.
27:13All you're getting is the taste of the natural smoke and that beautiful meat.
27:18Well, look.
27:18I've seen all this process.
27:19Yes, sir.
27:20I am thoroughly smoked.
27:21Okay.
27:22I'm well cooked.
27:23I'm not that tender, but I've got to eat some of this.
27:25All right.
27:26Absolutely.
27:26I'm going to leave you to it.
27:27All right.
27:27I'll see you later.
27:28Thank you very much.
27:31Wow, look at these.
27:33Heard a lot about these ribs.
27:34Seen them cooking.
27:39Wow.
27:40They are as good as they look.
27:42They're incredible.
27:43And the thing I love about this place is it's the real deal.
27:47The authenticity.
27:49This is a real part of Florida.
27:52Oh, lovely.
28:00Tell you what, that smokehouse was out of this world.
28:02The food, this customer, the whole buzz of it.
28:04I mean, you risked it for that brisket.
28:06I did indeed.
28:07I did indeed.
28:08They love it low and slow as well.
28:08Now, well, I know they do.
28:10Now, if you're having a humble sausage or a big old steak on the grill, our friend Andy Clark,
28:14everyone, is here to match the perfect drink to your grill.
28:19Absolutely.
28:20See, so I've got three different drinks that you can do for your barbecue.
28:23Are we ready?
28:23Yes.
28:24I'm so excited.
28:25I love cocktail hour, Andy.
28:26Great, great, great.
28:26Well, first thing I'm going to do is my twist on a whiskey sour.
28:29I love a whiskey sour, but I've made a smoky whiskey sour where you use a sugar syrup that
28:34basically is honey.
28:35I've got honey and water here in equal measure, so it's soluble.
28:39And in that, I put chili flakes and smoked paprika.
28:43Whack that on the hob for 10 minutes and it creates this beautiful syrup that we're going to put in.
28:48Have a sniff.
28:49That's a real...
28:50That's gorgeous.
28:51Have a go.
28:51Just dribbled on my chin.
28:53Amazing.
28:53I just dribbled on my chin.
28:54And that, if you're spatchcocking a chicken or something, you could put that on it last minute.
28:58It's quite powerful, isn't it?
28:58It is.
28:59It really is powerful.
29:00So that's going to go in there.
29:00What I've got here, I've got a Craig Gellacky whiskey from Scotland and it is,
29:07it's finished in peated casks, so you've got a slight smokiness to the whiskey and along with
29:12that, we're going to put some lemon juice because it's whiskey sour, so you want to make sure you've got
29:16the juice.
29:17It's really interesting that the combination of whiskey with barbecued meats goes so well
29:21and the smokier the whiskey, that peatier whiskey, because I'm not a big peaty whiskey drinker,
29:27but with a steak on the grill, it goes perfectly.
29:31Wonderful.
29:31So what I'm going to do, you'll notice I haven't put any ice in my shaker as yet,
29:34but there is reason for that, there's method in my madness.
29:36I'm going to put some egg white in here.
29:38If you don't want to use egg white, you can use aquafaba, which is the water from a can of
29:41chickpeas to get that thickening and the reason you do it without ice is because the egg white
29:45or the aquafaba will work its magic without the ice.
29:48It needs to be more like room temperature.
29:50So when you, that, did you see that popped off?
29:52Yeah, yeah, yeah.
29:53Literally.
29:54So you've got the froth.
29:54Oh, look at that foam.
29:55Okay.
29:56Delicious.
29:56Now that you've got the foam, I'm going to put a little bit of ice in there,
29:58but Ainsley, I know we've all washed our hands, would you be able to put some
30:01in the glasses there for me?
30:03I certainly will, yeah.
30:04You're a whisky man, Ains.
30:05I am a whisky man, actually, and I'm a rum man too.
30:09I know that.
30:09Coming from that part of the world, you know, we like a little bit of rum.
30:13Right, now this is all nicely mixed up, nice and cold, perfect.
30:17So I'm just going to pour a little bit in here for us.
30:19Look at that colour.
30:20So that has got that texture, it's that velvety, luxurious texture in there.
30:24Is that the pour size?
30:26I'm...
30:26Would you like some?
30:27You're disappointed.
30:29Chivvy, I knew...
30:30Chivvy?
30:31You know, you've got two more to go.
30:33I mean, chivvy, slow yourself down.
30:35Chivvy!
30:36Brilliant.
30:37There we go, sir.
30:38It's breakfast too.
30:39I can't believe it.
30:40And now to garnish, what I'm going to do is just do a twist of orange.
30:44All the orange oils, you can't really see, but the orange oils have gone into that.
30:48It's very gentle then, you're not overpowering with orange, it's just a subtle...
30:51A little subtle hint.
30:53And also, the smell invites you in.
30:54You can smell the orange, you can smell the smoke.
30:57It is.
30:57Imagine we've got some char-grilled veggies, maybe some tender stems,
31:00some asparagus on the barbecue.
31:01That's my smoky whiskey sour.
31:02Cheers, cheers, cheers.
31:03And I thought I was having a good time earlier.
31:05This is just getting better.
31:08Oh!
31:10Nice.
31:10Oh-ho-ho!
31:11Do you like?
31:12That is so developed, there's so many balancing things in this.
31:16I've lost my words, it's so good.
31:18It's sweet, it's sour, it's...
31:20Yeah, yeah, yeah.
31:21It's smoky.
31:21Tell you what, forget about the barbecue.
31:24Let's, um...
31:24No, but don't have too many of those before you start eating.
31:27I'll tell you what, I won't be slicing tomatoes after a few of these.
31:30Oh, you might be.
31:31Right, what's the next look over?
31:33The next cocktail is my cherry drop cooler.
31:37Now, this is one which you can have for the kids, because it's non-alcoholic,
31:40but then I'm going to make it a little bit more adult by adding this wonderful
31:43non-alcoholic distilled dark spirit called silver.
31:46Which is made in Suffolk.
31:48Wow, great.
31:48So, what we're going to do, we're going to put some lemon juice in my jug.
31:52I've got a nice big pitcher jug, because it's really good for a barbecue to make cocktails in a batch.
31:56Yes, you do it, it's done, you pour, stress-free.
32:00So, I've also got some lovely maraschino cherry syrup in here as well.
32:03Lovely, so this is going to be slightly sweeter.
32:05Slightly sweeter, but luckily the lemon juice will counterbalance that.
32:08I'm using a barrel-smoked cola here.
32:11Oh my gosh, that smells incredible.
32:13Again, with the cherry...
32:14It's phenomenal.
32:15Like cherry smoke, you are echoing flavours of barbecue here.
32:18It is totally like cherry smoke, so we've got that in there.
32:21So, actually, Ainsley, could you again be ice monitor for me?
32:24I knew we had a use.
32:25Ice monitor.
32:26There we go.
32:26But what I'm going to do in here is add some of this,
32:29because this has almost like a whiskyish note to it.
32:34It has.
32:34Do you know what I love, Shiv?
32:36It doesn't matter what time of year, when Andy's on, he always brings the sunshine.
32:40Yay!
32:41Brings the sunshine, doesn't matter what hour of the day.
32:43Yes.
32:43Andy always brings the sunshine.
32:45You know me, I want to bring the party to the party even when a party wasn't intended.
32:49Absolutely.
32:50Well, it's you and Ainsley.
32:50I mean, it's for the party farmhouse this morning.
32:52I know, we might as well go home.
32:54We can just sit and have a cocktail and let them take over.
32:56Exactly.
32:57And what I'm going to do, look, I've pre-done these wonderful retro cocktail cherries.
33:01Just in there for a little bit of colour.
33:03And the good thing about barbecues is the fact that everybody's eating something different.
33:07Somebody's eating grilled fish, somebody's on the vegetables and the salad.
33:09So, you've got to remember, there's a whole variety of flavours out there.
33:12So, here is my cherry drop cooler.
33:14Oh, wow.
33:14Give this a go.
33:15One for Ains.
33:15Wow.
33:16Sorry, Ainsley.
33:17No, it's perfectly all right, man.
33:18You're going to make it a drink so I'm not going to hostig it.
33:19You know what you could do is your cooler.
33:21Here you go.
33:23Cheers, cheers, cheers.
33:24Cheers, cheers.
33:25Have a go.
33:28Oh, cherry cola vibes.
33:30Love it.
33:30Totally cherry cola.
33:31A little bit rounded, a bit rich.
33:33So delicious.
33:34Right, for dessert, I love, at the end of the barbecue, putting fruit,
33:38like pineapple, maybe some banana skewers on the barbecue.
33:40And dousing them in rum.
33:42Oh, good idea.
33:43Speaking my language.
33:44I thought so.
33:45So, what I want to do here is create a cocktail that will go with your dessert on a barbecue.
33:51And again, a jug.
33:52A jug?
33:53Easy, easy with a jug.
33:54So, I have a wonderful Norfolk-made spiced rum called Rusty Crab.
33:58Keeping it East Anglia, love it.
33:59Absolutely, called Rusty Crab.
34:01This smells, it's sticky and sweet.
34:03It smells like a treat.
34:05Yes.
34:06Now, you think...
34:06Tell that, Ainsley, as a rum connoisseur.
34:09You think that's a treat, sniff this.
34:11How nice is that?
34:12Try this.
34:13This is their Caramel Rum Liqueur.
34:15Have a smell.
34:16Do you know what, Shuvi, they're becoming so clever with all of these different sort of
34:21liqueurs and different flavors.
34:23Because rum's going through a massive renaissance, isn't it?
34:25In terms of flavors and so many different rums on the market now.
34:30There really are.
34:31There are a load of different rums on the market.
34:32So, again, choose your own and see what you fancy.
34:34But this is nice because you get this almost like a creme caramel sort of vibe going on here.
34:39Oh!
34:39So, here, I'm going to pour this in here.
34:43So elegant, those glasses are.
34:45But it looks lethal.
34:46It's so clear.
34:47When I see a clear cocktail, I think that is going to be very strong.
34:50Also, you know if it's served in a small glass like this...
34:53It's going to be very strong.
34:54So, now, before we serve that, I've got some crushed honeycomb in the top there.
35:00Oh, crushed honeycomb.
35:01And you can actually, if you want to, you can put that round the rim.
35:04Also, what I'm going to do to finish it off is I've got different types of bitters here.
35:08I have orange bitters and chocolate bitters.
35:11And we're going to put a dash of the orange in there and a dash of the chocolate.
35:16So, we're getting all dessert areas covered here.
35:19Wow.
35:21So, there we are. And there is my farmhouse old-fashioned.
35:27Look at that.
35:27I haven't got you this time.
35:28Here, Jimmy.
35:29There we go.
35:29Look at that.
35:30That looks serious.
35:31Oh, gorgeous.
35:33Well, I've got to say, thank you so much, Andy, for that.
35:35Thank you, guys.
35:36I didn't ever think I'd want to sleep at lunchtime.
35:40I can't.
35:41Even if you haven't had your main course yet.
35:43Don't worry, Ains, I've made your bed up.
35:44You'll be fine.
35:45We've still got one more dish.
35:46Do you like that?
35:47That is... It packs a punch, Andy.
35:49Wow.
35:50Oh, that is delicious.
35:51What do you think, Ains?
35:52Beautiful.
35:53Thank you, Andy.
35:54Woo!
35:55Yeah.
35:56And now it's time for a break, but don't go anywhere, because we have got a cracking
36:00dish coming your way.
36:01Can't wait.
36:02We'll see you soon.
36:03All right.
36:03Back onto these.
36:21Welcome back.
36:22It's been a brilliant morning with the wonderful Ainsley Harriot.
36:26Yes, Ainsley!
36:27It certainly has been a jam-packed morning.
36:30From a cheesy breakfast bonanza...
36:32To helping our hedgehogs...
36:34Checking out the best social media kitchen hacks...
36:36To smoky delights in Florida...
36:38And bubbles and banter.
36:41And for the last dish, I'm going to stick with a barbecue theme.
36:44And it's got a bit of theatre.
36:46Oh, what is it?
36:47And you can have all those outdoor flavours inside.
36:49So it's my beer-canned chicken with crushed potato salad.
36:53I don't see any bacon.
36:54No, beer-can. Oh, shut up, Shiv.
36:58Beer-can, that sounds like a real chinny.
37:01I've got a lovely little mix of different herbs and spices here.
37:05I've got mustard powder, sugar, cayenne pepper, garlic powder, oregano.
37:10But you can use whatever you want.
37:12A lovely little dry rub in there.
37:15And I think rubbing that chicken skin makes a massive difference.
37:19You are a lover of the barbecue, aren't you, Ainge?
37:22Oh, absolutely.
37:23I think it's when I probably really established myself on TV with Barbecue Bible back in the 90s.
37:30Yes.
37:30Barbecue Bible, yes.
37:32And it was a fantastic opening for me, too.
37:38But I've always... I've just loved it.
37:40I've loved the challenge that food gives you.
37:43Because there's so many different areas you could go in.
37:45And you've gone through the world with this.
37:47You've travelled to wonderful places as well.
37:50Oh, Shivya, I can't tell you how much I've enjoyed it.
37:53And it makes you a better cook, too.
37:56Yeah.
37:56You know, let's not forget that, you know, going off and...
37:59You learn.
38:00You learn from different people.
38:01Crushing your spuds there, my dear.
38:03Smashing.
38:03They've been parboiled.
38:04And it's going to go into the oven until they're nice and crispy.
38:06Just going to put a little lemon zest into this little rub, put some butter in it.
38:12So, Aynes, all that travelling and picking up all the tit bits and stuff is amazing.
38:17And it could be as grandiose as a beautiful restaurant or just talking to a trader on a market store,
38:23can't it?
38:24So, that is the real beauty of it.
38:26And when you do travel around the globe, and let's be honest, I started doing it in the 90s.
38:34What you find is that, you know, we've changed as a nation the way we appreciate food.
38:40Yes.
38:40Do you know what I mean?
38:41We're more open-minded.
38:42More open-minded.
38:43Variety of restaurants and stuff like that.
38:46And where are you off to next?
38:48Bahamas.
38:49Oh!
38:49I know.
38:50Can I say?
38:51You've got the wrong gig.
38:51You've got all the tough jobs, Aynes.
38:53Well, you're not someone-huff-a-doodie's tits, man.
38:57So, what...
38:59You've got a great job there.
39:01Now, just running through what I'm doing with this bird here, I'm slathering that lovely spice and herb mix all
39:07over the skin.
39:08Oh, look at that.
39:09It's so important to massage all those flavours into your flesh or to your meat.
39:15Just let them marinate for a bit and bang.
39:17Look at that.
39:17While that's done that, I'm just going to quickly wash my hands.
39:20So, what can we expect in the Bahamas, Aynesley?
39:23Um, when you go to these places and you haven't been there before, your eyes are kind of opened up.
39:29You know, you're meeting some of the great cooks down there.
39:32You're embracing the flavours.
39:34You know, Florida's there and Cuba's there.
39:36Yes.
39:36And the Caribbean, Jamaica's just a long little bit.
39:38And you've been to all of those places, haven't you?
39:40So, I think that will influence it.
39:43You know, I don't know about you, but when you hear names like Bahamas, it's just...
39:48It conjures up something, doesn't it?
39:49Yeah.
39:50It just makes you think, ooh, that sounds a bit posh.
39:53And nothing better than Aynesley in the Bahamas.
39:55Yes, sister, no, you're talking.
39:58So, so far, so my bird has been slathered with all those lovely herbs and spices.
40:02Now, I'm going to get my can of beer.
40:04Beer cans.
40:04You can use any beer and just pour a little bit out because you don't want a full can.
40:14And so now, the great thing about this, this is where I like a bit of theatre, it looks great,
40:20but also it's going to add flavour because that beer, as it cooks, is going to start to steam inside
40:24the chicken.
40:25And it could be, you can do this on a barbecue or you can do it in the oven.
40:28So you don't need to go far for it, do you?
40:30Inside.
40:31Right.
40:31Lovely.
40:32So, I think the people kind of...
40:34You kind of like the idea of putting it in the oven, don't they?
40:37You do.
40:38The barbecue, you've got to have the right temperature to keep...
40:41Yeah, and if it starts raining, now.
40:42Yeah.
40:43Oh, we're Brits.
40:44We love it.
40:45Oh, look at that.
40:46There you go.
40:47Now, hopefully, is she going to sit?
40:49She does.
40:50There we go.
40:51Thing of beauty, Jimmy.
40:53The thing is, if it does fall over in the cook, it doesn't really matter.
40:56Okay.
40:57As long as those flavours are steaming through.
40:59Yeah, yeah.
41:00Right, let me just wash my hands again.
41:01Wonderful.
41:02Ainsley, a lot of people may not know about your comedy history.
41:06You weren't just a chef, you were doing Comedy Store as well, weren't you?
41:10Oh, it was a complete joy.
41:12And some people say, oh, how come you're a comedian as well as a chef?
41:16And I'm saying, you know, you can diversify.
41:19Absolutely.
41:19You can have so many strings to your bone.
41:22Oh, it is.
41:23So that chicken has gone in the oven, high heat to start off with and then bring it down.
41:27So it can be like 220 to start off with.
41:29Obviously, it depends the cooking time, size of the chicken.
41:31Bring it down to 180, finish it off.
41:33I'd say total cook time, probably about an hour or so.
41:36Not that long at all.
41:37Not really.
41:38And, you know, it's...
41:39Is it wonderfully tender?
41:40Well, it is, but also, if you've got a well-marbled chicken, if you've got a chicken that's had a
41:44good life,
41:45that fat helps transport heat evenly throughout a bird.
41:49So a well-marbled bird cooks really well.
41:52So I'll bring her out now.
41:53Okay.
41:55I love that shivvy.
41:56So I did say that your bird can fall over.
41:59So, unfortunately, this chicken is...
42:03This drunk chicken has stumbled over, which doesn't really matter.
42:06We've all been there, Jimmy.
42:07We've all been there.
42:08A drunk bird.
42:09And I've got to say, out of all the dishes I've made, it's quite unceremonial.
42:14It's that...
42:15Oh, lovely.
42:17She looks like she's had an accident.
42:19I know.
42:20But the beer can has done its job, so I'm going to take that out for now, because I think,
42:25you know, there we go.
42:26Oh, look.
42:27I mean, but you can smell that slightly...
42:28You can.
42:30...hopsy flavour that's coming through beautifully.
42:33I'm going to put her on the side on here and then just carve her up.
42:37Oh, gorgeous.
42:37And I've done a quick little smashed potato salad.
42:40And I'm still doing a knife with that, right?
42:41We've got some...
42:41Oh, yeah.
42:42We've got some dill.
42:43We've got cucumber, cornichons, red onion, all those lovely flavours.
42:47A bit of mustard, whole-grain mustard as well.
42:49And I'm going to bring that smashed potato that's been seasoned with garlic granules and paprika and rosemary.
42:54Wow.
42:54And pop that in as well.
42:56Give that a little mix.
42:56There we go.
42:57I think it's a perfect accompaniment to Jimmy's drunken bird.
43:00Yeah.
43:01So, just take that leg off there.
43:02Meat falling off that, hey?
43:04Yeah, and you can see how tender this chicken is.
43:07I mean, that is...
43:08Oh, it smells incredible.
43:11Coming off the bone.
43:12Oh, is this your kind of lunch, Ainsley?
43:15Well, it's only my time.
43:16That's why I like watching you guys.
43:18You kind of...
43:18You simplify things, you know?
43:21You make it approachable and people can have a little bit of a go at it.
43:24And I can just imagine my family now sitting around saying,
43:27come on, Dad, put it on the table.
43:30There is something, as you say, we're going back to what you said about feeding.
43:33It's not just cooking.
43:34It's feeding and sharing and loving.
43:36I love it.
43:37Love it.
43:37Look at this, guys.
43:38Look, this is beautiful.
43:39So, I've got a bit of breast in there.
43:40I've got a thigh.
43:41Little drumstick.
43:43So, when it comes to carving the chicken, I don't do the whole shards off the breast.
43:46I take the whole breast lobe straight off.
43:48Oh, I love it.
43:48Just get in there.
43:49Yeah, yeah.
43:49And down.
43:50You must be the most fun grandparents, Ainsley.
43:52I just...
43:53You get to that stage where you start putting pressure on your kids.
43:56I want some more of them.
44:01Are you at that stage now?
44:03Are you kind of?
44:04Are we going to expect Ainsley and Children, a cooking show?
44:08I mean, that's clearly something on the horizon.
44:10I'll come out to your house for that, then, Jimmy.
44:13No, my house is too crazy.
44:14Or Jimmy.
44:15How old is yours, Jimmy?
44:16I've got all the ages.
44:18Yeah.
44:18I've got everything from 7 to 15 and in between.
44:21Oh, wow.
44:21And I've got from 9 to 2.
44:23So, we've covered all of childhood there, Jimmy.
44:25We have, isn't it?
44:27So, there we go.
44:28There's our beer can chicken with crushed potato salad.
44:33Yes, Jimmy.
44:33That looks amazing.
44:35Look at that.
44:44Right, there we go.
44:45Do you want a dish option here?
44:46Oh, yeah.
44:47Absolutely.
44:47What, what, do you like?
44:48You're a breast man or a leg man?
44:49I'm not, I don't mind a bit of everything, actually.
44:51Oh.
44:51Start with a bit of leg.
44:52I think that little leg.
44:54Little leg and some potato.
44:54You grab hold of the little leg.
44:55Yeah, man.
44:56Sit there.
44:56And it's great.
44:57It's one of those dishes that you can serve up.
44:59Jimmy, what do you want, Jimmy?
45:00Yeah.
45:01I'll have a little bit of breast, bit of...
45:02A little bit of breast.
45:03Bit of those potatoes.
45:04Yeah, whack that all on there.
45:05Oh.
45:06What do you think of Jimmy's dish?
45:07Mm.
45:07Well, I think...
45:09Good sallow chew.
45:10Sometimes you just get the groans and moans.
45:13Mm.
45:13You know when something's good.
45:16Oh.
45:18It doesn't matter what you're doing, it's fantastic.
45:20That is music to my ears.
45:22And I tell you what, if I say it so myself,
45:24what a great way to finish the show.
45:26Delicious.
45:27Oh, my gosh.
45:27This is so good, Jimmy.
45:29What a scrummy dish.
45:30It's just been a generally scrummy show, hasn't it?
45:32Yes.
45:33But before we go, we have to say a massive thank you
45:35to the legend, that is Ainsley Howe, everyone!
45:38Woo-hoo!
45:40Bye for now, and we'll see you next week.
45:42This is great, isn't it?
46:05Bye.
46:06Bye.
46:07Bye.
46:07Bye.
46:09Bye.
46:11Bye.
46:12Bye.
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