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Jimmy and Shivis Farmhouse Breakfast - Season 3 - Episode 08: Pete Firman
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TVTranscript
00:05there we go
00:07morning Jimmy what are you doing now well this wind I thought I put a bit of
00:11a wind barrier up because I didn't want the whole set to disappear because of
00:15our guests I thought this would do the trick is this for the weather warning
00:19well I can't work magic do you have a saw in your toolbox I'd love to saw you
00:25in half I could get my wand out welcome to the show that weekends were made for
00:31feeling like I'm on holiday we've got food oh I love that we've got countryside
00:35hey look at that we've got crafts I'm happy with that and we've got lots of
00:40wildlife oh here they come so if you're looking for some weekend cooking
00:44inspiration that's fantastic you have inspired me fancy a bit of DIY or a
00:49cheeky tipple or if you just want to hang out with some
00:54famous friends forget the singing I'm gonna go on tour with your sausage and
00:58some furry ones too why the long face you're in the right place I cannot wear
01:03it settle back for Jimmy and Chevy's farmhouse breakfast
01:17welcome to Jimmy and Chevy's farmhouse breakfast today's guest is no stranger
01:22to dazzling audiences he's a magician comedian and all-round entertainer who's
01:26been wowing crowds on TV and live on stage for years that's right he's gonna
01:31bring an extra little bit of sparkle to the farmhouse table please welcome the
01:35amazing Pete Furman everyone
01:38thank you very much happy to be here we're gonna see you yeah and we'll be conjuring a breakfast up
01:43very shortly but
01:44first let's see what's coming up on today's show we're taking a look back at my dream
01:49visit to a cowboy ranch and rodeo in Florida I've never seen someone ride two
01:54horses at the same time we get a lesson in jazzing at boots so Pete this is not like
02:00your normal talk show you go on is it no this is a new experience for me actually
02:06Chevy discovers a unique farm in the heart of the city so these sheep are all getting
02:10ready for their commute to the bank and we've got a latte with a difference so
02:18breakfast I know Pete you're a bit of a self-confessed northern lad who loves a pie
02:22I love yes yes what do you think about all this fresh ingredients here not enough
02:27pastry I would say at this point let's get a bit of shortcrust involved and I'm
02:31with you what's your go-to what's your go-to breakfast for years I was like fruit
02:34and yogurt that was my thing for you I thought it was healthy but then I read
02:38somewhere that the too much fruit and not so great and also like mid-morning I
02:43was having a bit of a crash and I would be really hungry so now I'm like eggs add a
02:48couple of fresh tomatoes pretty plain but it does the job okay there's tomatoes in
02:52there so we're not far off we've got frozen tomatoes here okay we're gonna do is
02:55they're gonna griddle some bread courgettes are gonna be crisped up lovely
02:59little rounds of crisp I'm gonna be making a basil oil sounds fancy but it's
03:03not a salted ricotta with a bit of a lemon Wow and I'm gonna shave over some
03:07frozen tomato granita so back in Middlesbrough yeah you loved magic as a
03:13little child right yeah yeah like like most kids I got a magic set I think it was
03:17it was about my fifth birthday my mum and dad bought me this Fisher-Price magic set
03:21and from then on I was I was hooked and I'm one of those lucky people where my my
03:26hobby has become my full-time job you know who was your sort of great magic
03:31heroes growing up then well you know I'm a kid of the 80s so there was a lot of
03:35those like variety shows yes he's obviously the Paul Daniels magic show
03:39that was a big one Debbie McGee yeah the lovely Debbie McGee so that was the big one
03:46but you also had the great Soprendo on crackerjack yes and you you had the og
03:51sooty I mean doesn't say a lot but he's up it oh don't spoil it shivvy you've
03:56given the game away he's a bear that does magic yeah Sue was always trying to put
04:05him together but what was the first magic trick that you remember doing in your
04:08youth probably one from the magic sets I remember there was a very appropriate
04:15magic actually was a vanishing egg except it was a plastic egg that went in a
04:18plastic egg cup and you covered the egg with a velour cloth okay you say the
04:23magic words pipa puff and the egg disappears I mean I ought to bring it back
04:26really it was a crowd pleaser at the time it felt impressive it was one of those
04:30things so would you perform for mum and dad you know yes they they had to endure
04:35like this never-ending magic show yeah you know when you when I got the new magic set
04:39it was like okay mom dad auntie uncle grandma granddad I'll sit down on the sofa and
04:44watch Pete do a show for four and a half hours you know oh my gosh but that's a
04:47love of a parent isn't it but you know what talking about tricks yeah could you
04:51show us something we're doing a trick for you here can you show us totally in
04:54fact you know what at this point in time there is about a hundred tricks that I
04:58could do right at the drop of a hat we may not have time for a hundred I'm not
05:01going to do a hundred but we'll pick one in fact you know what I've made a note in
05:05my in my phone I've got my notes app and there's a hundred tricks listed there so
05:10let's pick one at random so okay give me a single-digit number let's go for nine
05:15nine and Jimmy another single digit please two two so do you want to go for
05:20twenty-nine or do you want to go for ninety-two it's your shoes should we go
05:23ninety-two ninety-two ninety-two okay I'm gonna open my phone and I'll we'll get
05:27into the into the app can I actually that's my notes up there you can take
05:33and I can I go yeah am I gonna find anything a bit no so you said you said
05:39ninety-two okay so oh no no it's up and you see it says a hundred tricks yeah read
05:43the first five tricks just out of the soaring person in half can I nominate
05:46Jimmy to we could have been doing the soaring Jimmy in half number two is
05:52floating person so they're all different right keep scrolling you have to go all
05:56the way down to the bottom so you said ninety-two what's trick number ninety-two
06:01no way that is just not possible make Jimmy and Chevy pick this number no you
06:09see that kind of stuff blows my mind what can you can you tell us how can you give
06:15that away we're psychically connected that must be it I think all three of us
06:18should go on tour I love also how you're so open to sharing your tricks because
06:24your Instagram you don't you don't gatekeep you share these little tricks
06:27I think it's wonderful yeah I think I think it's like the modern equivalent of
06:31my magic set when I was a kid you know it's sort of perhaps gonna encourage
06:35people to get involved in magic some tricks that they can show their friends
06:38their teachers build confidence so I think it's nice to there is something
06:42about love magic that I just say it's it's one of those things that it doesn't
06:46know what date it is part of history people will always love magic yeah so just
06:51a quick one I'm just toasting the bread off okay and I've got sliced my courgettes
06:55up a bit of olive oil salt and pepper going straight in the oven how are you
06:59getting on Shiv I'm getting on well so I'm making a quick little ricotta dish here
07:03with the basil that I've chopped in yeah some lemon zest I'm gonna add a little
07:07pinch of salt and this basil oil let me tell you about this basil because that
07:11sounds really fancy right yeah it really is so simple all of this basil is
07:15gonna just disappear in the wind isn't it so I'm gonna just pop it under here for the
07:18minute so this basil oil Pete yeah I'm just gonna bring this here I've just
07:24blanched the stems yeah and the leaves and I've blanched the stems for slightly
07:28longer I'm gonna pop it into ice water first you go to freeze that gorgeous
07:34bright vibrant green okay otherwise your oil is gonna look a bit like Jimmy's pond
07:40we don't want that doing that just gonna give that a quick squish here it's so simple I mean you
07:47always think it's quite fancy when you go into all those restaurants but actually
07:49it's super easy yeah I'm just gonna take that quickly and blitz it with some extra
07:54virgin olive oil this poor basil doesn't know what's hit it does it if you could make any food
08:02disappear what would it be you know what I really don't like cherries like I'll eat a cherry you know
08:11like well in a pot in a cake right or a or a tart they do those cherry tarts done
08:16I just can't are you
08:18talking about glass a cherries yeah not the fresh cherries I'd make those disappear too to be honest
08:24me okay so keep on blitzing that for a little longer yeah you end up with something like this
08:30okay and the tomato bit because you love your eggs and tomatoes love tomatoes so this is quite fun
08:36and is it by magic Pete Wow frozen tomatoes have you ever had frozen tomatoes no no but I'm thinking
08:42in a Bloody Mary they would be quite good to replace ice cubes you're talking my language yeah so how
08:49are
08:49we getting on with that that looks great we are getting on quite well another spoon it does it does
08:53look delicious are you just starting your tour at the moment uh yeah yeah yeah it's um it's a lot
08:59of
08:59dates about 46 dates around the country it's called tricks and giggles I love it but no it's it's
09:05nice it's of all of the things that I do I think the live show is like my favorite because
09:09you just
09:09get that immediate reaction yeah absolutely and I think you know that what you do is that the magic
09:16is amazing yeah but you bring something else to the game as well because not only are you great at
09:22acting but your one-liners the comedy elements thank you it's wonderful because I think a live show
09:30if I whenever I go see a magician I'm quite scared because I'm always thinking oh they're gonna put
09:34they're gonna pull me out the crowd yeah yeah the the jokes the light-heartedness it's it's
09:39brilliant I prefer to have fun with the crowd and I think us Brits prefer that when you look at
09:44the
09:44magicians in this country you know Tommy Cooper Paul Daniels yes light-hearted and fun yeah we've
09:50never been the kind of like the the David Copperfield you know with the arch eyebrow and
09:54all that very serious making it very accessible and warm I like to think so but one of the things
10:00that
10:00it goes the best in my show whenever I do it is when a trick apparently goes wrong British audiences
10:06because they love it we know it's like the magician in trouble do you know what I mean
10:10yeah exactly exactly but a lot of acts have pivoted on that haven't they where the whole incompetent
10:16magician yeah like Tommy Cooper the whole thing it's gonna go wrong goes wrong but in fact actually
10:21behind it genius yeah yeah and then the great thing is when it comes right at the end it gives
10:26it even a
10:27more powerful finish you know so yeah I I do that a lot this looks incredible this before it melts
10:32because it has got grated frozen tomato on it this is grilled courgettes unsalted ricotta and tomato
10:37granita look at that wow that looks pepper I'm looking forward to this oh yeah this is a really healthy
10:54breakfast it's beautiful colors fresh yeah and it's very easy yeah it looks complicated but actually it's so easy and
11:01you know one of the things I love about it is that it's using courgettes and it's I grow heaps
11:05of courgettes
11:06and finding new ways to eat them is always another courgette mmm so Pete is it a hit it is
11:14an absolute hit it's it's it's just I know the the basil with the cheese is just it's amazing it's
11:20a
11:20danger it's a sensation it's lovely and I think that a leopard pepper just adds a little bit of sweet
11:25tang yeah but you can use chili flakes if you don't have a leopard pepper right I think that's time
11:29for a little break yes and when
11:30we come back we can have a quick trip to Florida we'll be making our boots festival ready I'm all
11:37tussled up
11:38all tussled up if it discovers that not all farms are in the countryside there's not many sheep that will
11:43have
11:43this backdrop nor this postcode either and we whip up a drink to dry peak bananas see you in a
11:49bit so you're
11:50going to be making this at home then
11:52that would have all
12:12Welcome back.
12:13We're joined by the fabulous Pete's.
12:17Well, Pete's already had a really tasty breakfast,
12:20but there's so much more to come.
12:22We put our own stamp on some festival footwear.
12:25Chivy heads to a fascinating farm with a twist.
12:28This is incredible. Do you know what?
12:29I used to work in that building over there a lifetime ago,
12:33and I never knew this existed.
12:35And we've got a well-cool latte.
12:40But before all that, it's time to head to Florida,
12:43where I got to live out a childhood fantasy.
12:48Over a million Brits holiday in Florida every year,
12:50attracted by the sun, sand, and entertainment.
12:56But not many realize that Florida is a food and farming hotspot.
13:01With more than 44,000 farms and ranches across the state...
13:08And where there are ranches, you're sure to find a rodeo.
13:26Tracing its roots back to the earliest days of bee farming here,
13:29you could call rodeo one of Florida's oldest extreme sports.
13:33And it's not for the faint-hearted.
13:36I've never seen someone ride two horses at the same time.
13:44That's going to hurt.
13:45Of course, there's always medics and vets on hand,
13:49keeping a close eye on the riders and their animals.
14:00Well, what an incredible night.
14:01I've loved every second.
14:03True Americana.
14:18The rodeo is held at Westgate River Ranch,
14:21where General Manager Ray Duncan is putting me to work.
14:24So, Ray, tell me about this ranch, its history.
14:29It's an amazing place, Jimmy.
14:31Our ranch is 1,700 acres.
14:33And one of the things that's really unique about it,
14:35all the way around us in one big circle,
14:38there's over 400,000 acres of what we call here in the States
14:42protected land, state protected land.
14:45So, there's never going to be no development,
14:48no big cities built up around us.
14:50It's going to stay just as it is right now.
14:53Florida's cattle industry is one of the oldest and biggest in the U.S.
14:57And today, I've been roped in to lend a hand.
15:01Oh, look at these beauties.
15:05Jimmy, this is your mount for the day.
15:07Patrick.
15:07Fantastic.
15:08So, what are we going to do?
15:09Well, we've got some cow work to do,
15:11but there's one more thing you need
15:13to be a genuine Florida cowboy.
15:15Okay.
15:17Got to have a Florida cowboy hat.
15:19Oh, yeah.
15:21Now I feel like a cowboy.
15:23Left foot in, right foot over.
15:25Come on, Patrick.
15:25Bring it right up, grab your reins when you get on.
15:28There you go.
15:33Let's do it.
15:40Spanish settlers first brought cattle to Florida in the 16th century,
15:44making it the birthplace of America's love affair with beef.
15:49Jimmy, a lot of folks don't realize it,
15:51but the very first American cowboys
15:52were right here in the sunshine state of Florida,
15:55right here on some of the very ground you're on.
15:59The ranch's herd of Watusi cattle
16:01are actually native to East Africa,
16:03but here they're prized for their adaptability to the heat
16:07and their meat, which is low in fat.
16:10Jimmy, we're going to go out here.
16:11We need to round this herd of cattle up,
16:13bring them back over here, get them penned,
16:15get them ready for shipping in the morning.
16:16Okay.
16:17You up for it?
16:17Yeah, I'm full of you.
16:18Okay, cowboy.
16:19Let's get at it.
16:21Sounds easy enough.
16:23All right, you got that side, I got this side.
16:26I'm just not sure the cows got the memo.
16:29Stay with them, stay with them, stay with them,
16:31stay with your herd.
16:32The stragglers will come back.
16:34They'll come back.
16:35They'll eventually come back.
16:37So it's going so well a minute ago,
16:40bringing the cows round,
16:42but I think they've just headed back,
16:44so hopefully Ray's pushing them through
16:47and we can push them this way.
16:48Get up, get up.
16:51Always stay with your big numbers.
16:53Whoop, whoop, whoop.
16:54Go up.
16:59I'm not sure I'm really helping.
17:01At least Ray knows what he's doing.
17:05Well, I've got to thank you
17:06for letting me live out one of my childhood dreams.
17:09Not sure I'm going to make a professional cowboy, though.
17:11You can join my crew anytime, Jimmy.
17:13We've got a place for you.
17:18Jimmy, real-life cowboys.
17:19I mean, time of your life, eh?
17:21Oh, I love the chaps.
17:22I love the hat.
17:23Getting on the horse, I just...
17:25All of it.
17:25Talking of dressing up, chaps, hats, all of that.
17:27We have friend of the show,
17:28Sarah Ashby Bassett, back in the house.
17:30Yeah, Sarah!
17:32Sarah, you're going to show us,
17:34with boots, cowboy or welly,
17:35how we can make them unique and eye-catching.
17:37Absolutely.
17:38I'm excited about this.
17:38Absolutely.
17:39So definitely a cowboy.
17:40Yes.
17:41So, yeah, you can put them on your wellies,
17:43you can put them on...
17:44We've got a different design
17:45that we're not making today
17:46that you can put on sandals and...
17:48I like those trainers down there.
17:50They look great.
17:50Yeah.
17:51All of these are reused upholstery covers,
17:54so, you know, you can have...
17:56Obviously, you have, like, dark leather.
17:57You can have...
17:58So, yeah, so we just collect what we...
18:00What we disregard.
18:01So you can pimp up your boots
18:03to make them look like...
18:04Cowboy boots.
18:05Look at that.
18:05...or tasseled or...
18:06Absolutely.
18:07So how do we get started, Sarah?
18:08Yes, come on.
18:09Okay, so shall I just quickly show you
18:10how they're on here?
18:11So, literally...
18:13Wow.
18:13So we're going to be...
18:14You're going to be making...
18:16You've got two different designs,
18:19colours, colourways, and...
18:21But they're the same design.
18:22Look at that one.
18:23Yeah?
18:23You like that, Chevy?
18:23I'm all over that.
18:24Yes.
18:25So...
18:26Brilliant.
18:26There we go.
18:27Oh, I love it.
18:28So that's what we're going to be making.
18:29Okay.
18:29How can we do it?
18:30So where do we start?
18:31Okay, so what you do first...
18:33Obviously, we have to cut out the...
18:35The shape.
18:36The shape, and we've prepared that
18:38a little bit before.
18:39Thank you for doing that.
18:40So these bits here.
18:41Yes.
18:42You do the cutting, Jimmy.
18:42So put this aside.
18:43This will be your fringe.
18:45Put that aside for the moment.
18:46The fringe aside.
18:47The fringe aside.
18:48And we are working on
18:49the actual boot cuff itself.
18:51Right.
18:51So this has been painted,
18:53and yours, I think, is natural.
18:55So you're going to sort of natural.
18:57So it's a bit like...
18:57That's the top then, yeah?
18:58And it'll...
18:59That's it.
19:00If you look here,
19:00so if you go in there,
19:02they're all marked for you.
19:03Oh, look at that.
19:04Okay.
19:04Oh.
19:04So if you turn it upside down,
19:06a little bit strange,
19:07but I turn it upside down
19:08so you can see where the hole goes.
19:10Yes.
19:11Okay.
19:11Like a sort of marker.
19:12That's it.
19:13Yeah, got it, got it, got it.
19:13Okay, it goes in there.
19:15So there.
19:15Perfect.
19:16I can't see it.
19:17Okay.
19:18Okay.
19:18There, that'll do.
19:19That would do.
19:20Yeah, that would do.
19:21Done it.
19:21Done it.
19:22Oh, nice.
19:22Well done.
19:23There we go.
19:24You can...
19:24We've got that now then, so...
19:25Well done, yeah.
19:27So first of all,
19:28no, what we need to do now
19:29is cut the fringe.
19:29Oh, I'll cut the fringe.
19:31So in a minute,
19:32we're going to be gluing the fringe
19:33onto this piece.
19:34Okay.
19:35Okay.
19:35So I've marked it.
19:36So what you need to do
19:37is cut a fringe roughly
19:39that sort of distance.
19:41Everybody's different.
19:42Fringe, yeah.
19:42Fringe, yeah.
19:43Yeah, so...
19:43How far off the end?
19:45About half an inch,
19:4640...
19:46Okay.
19:47Three-quarters of an inch,
19:47something like that.
19:48Half an inch.
19:49Yeah, up to the top.
19:50Yay.
19:50That's it.
19:51Beautiful.
19:52The pressure is on.
19:53That is.
19:53This is a great thing
19:54to do with kids, hey?
19:55Yeah, absolutely.
19:56So really, there is no limit
19:58to what you could do.
19:59I mean, if you...
19:59Because this is great.
20:00So if you don't want to
20:00muck up your boots...
20:02This is just then,
20:03so you pop over the top,
20:04you could probably make
20:05some cuffs, a collar.
20:07How are we doing
20:07on the fringe?
20:08Yeah, you're doing good.
20:09Slowly, I'm working
20:09on making it even.
20:11Very good.
20:11Watch your fingers.
20:12I don't want a finger
20:13in my fingers.
20:13Yeah, they're quite sharp,
20:14those scissors,
20:15so just be a little bit careful.
20:17Look at that.
20:17Yes.
20:18And then that's going
20:18to get glued on here.
20:19Shall I put some glue
20:20on there now?
20:21Well, it's quick drying,
20:23so we're not using...
20:23Don't do it yet.
20:24I've been here a while to me.
20:25Yeah, you've got always...
20:26I'm halfway there at this point.
20:27Totally.
20:28Halfway there.
20:28Pete is doing really well.
20:30I've got to say...
20:30Pete's behind me,
20:31so I feel good.
20:32No, I think he's actually
20:32done this before.
20:33Yeah, I get compliments
20:34on my fringe making.
20:35Right, you do.
20:36I'm gone.
20:37A natural fringe maker.
20:38A natural fringe maker.
20:39He's done a really neat,
20:40tiny job.
20:41Excuse me?
20:42He's got lovely little...
20:43Little fringe.
20:44...tassels.
20:44Oh, yeah.
20:45Yeah.
20:45I listen to the brief.
20:46Yeah.
20:48Okay, so what you need to do...
20:49Up the top here,
20:50that's it.
20:51Okay.
20:52I'm ready.
20:53Yep, okay.
20:53So the glue goes...
20:54Glue on this side.
20:55Yeah, that's fantastic.
20:56Shall I just...
20:57Yeah.
20:57Let's see where we are.
20:58Okay, do you want to carry on?
21:00Yeah, yeah, yeah.
21:00Okay, so just make sure...
21:01Yeah, not too much.
21:02Not too much.
21:03Do you mean what I've just done?
21:05There we go.
21:06Oh, do you put too much on?
21:07That's okay.
21:08And I'll whack it on.
21:09I'm thoroughly enjoying
21:10watching you work here, Pete.
21:11Are you?
21:13A few beads of sweat
21:14across the brow.
21:16There we go.
21:16The magic doesn't work out.
21:17Here we go.
21:17Cobbler.
21:19Look at that.
21:19That's really nice.
21:20That's done.
21:21Okay.
21:21So it does take
21:22a little bit of working,
21:23so just, you know,
21:24without getting...
21:25It's probably going to be oozing.
21:26Is this like that?
21:27Yeah, that's good.
21:28Just make sure...
21:29It's probably easier
21:30to do it this way.
21:31Do it that way around.
21:31That's it.
21:32And then you can see
21:32where you're going.
21:33Got you.
21:34Okay, so this is ready to go.
21:36Do we need to lace her up?
21:37We've got laces here, Jimmy.
21:38Oh, okay.
21:39Yep, so we offer that up.
21:41Yeah, right.
21:41And what we need to do
21:43is we need to start...
21:44So first of all,
21:45I think what I'd say
21:46is if we just lay it flat,
21:49get four holes up,
21:50we just need to pop
21:52a lace through.
21:53So you decide
21:54how you lace yours.
21:56Some people go forwards
21:57and backs and whatever.
21:58So I'm just going to go
21:59through that fourth one
22:00and work my way down.
22:01Oh, you go down?
22:02Go down with that one.
22:04Far from the bottom.
22:05One, two, three, four.
22:06Here.
22:06That's it.
22:07That's it, Pete.
22:07Well done.
22:08Yep.
22:10So that one like that.
22:11That's it.
22:12That's it.
22:12That one like that.
22:14Yep.
22:15So, Pete,
22:15this is not like your normal
22:16talk show you go on,
22:17is it?
22:17It's not.
22:18No, this is a new experience
22:20for me, actually.
22:21It's, um,
22:22and I'm enjoying it.
22:23Can I say that?
22:24I'm really enjoying it.
22:25You're doing a fab job of it.
22:26I've got another lace here.
22:27Here we go.
22:28I'm winning.
22:28All right.
22:29Shall we have a race
22:29to the finish?
22:29Come on.
22:30I've got one hole to fill here.
22:31Well, there's two of you.
22:32It's hardly fair, is it?
22:34I know, but we're half as good
22:35as you eat, so...
22:37Let's go.
22:37Let's go.
22:38Let's go.
22:38These boots will make
22:39for walking.
22:39Yeah.
22:40Here we go.
22:40So I just tied that off
22:41at the end, just a knot.
22:43Right.
22:43So what you might need
22:44to do is just cut your,
22:45um, just to get it.
22:46If you can bend it through.
22:48I'll put a bead through
22:48and then tie it off.
22:50No, we're going to put
22:51a tassel on the end.
22:52Oh, my gosh.
22:52It's like all the bells
22:53and whistles.
22:54Can I put that through
22:55though, like that?
22:56That's it.
22:57And I've already cut you
22:59a couple of tassels here.
23:00So just on the very end.
23:02Yeah.
23:03So I'm going to keep
23:04those there for you.
23:05So these just need
23:06to go on the bottom.
23:08So we're going to be
23:09threading our beads.
23:11Right.
23:11I've done that.
23:12The beads are in.
23:13And then, should I just
23:14show you here, this is
23:15well, Pete, on, um,
23:16so what you need to do
23:17is just pop that on there.
23:19Oh, yeah, yeah, yeah, yeah.
23:20And then just roll it over.
23:21Oh, gotcha.
23:22And then just give it,
23:23just hold it.
23:24That's very fun.
23:25Just give it a squeeze.
23:26Can't get the thing
23:27in the thing.
23:28You might want to just trim.
23:30Yeah, squeeze like that.
23:31I've got it.
23:32Tie this off.
23:32Okay, great.
23:34That's it.
23:35Well done.
23:35I think we're done, Ars.
23:36There we go.
23:37Bingo!
23:39I'm all tasseled up.
23:40That's brilliant.
23:41That will fit on my boots.
23:43Nicely.
23:43I love it.
23:44Lovely.
23:45Pete, you happy with yours?
23:47Happy is a strong word.
23:50I mean, look at that.
23:51It's all my fault.
23:52My tassels are uneven.
23:54It still looks fantastic.
23:55There we go.
23:56That's brilliant.
23:56I mean, honestly,
23:57Saturday night.
23:59Oh, look.
24:00I've done it.
24:00I've done it.
24:01Yeah?
24:01Look at that.
24:02Yes, Pete.
24:02That is brilliant.
24:03That's brilliant.
24:04Excellent.
24:05So I think it's time
24:06for a little break now.
24:07And when we're back,
24:08Chibi finds a farm
24:09we wouldn't expect it.
24:11And I've also got
24:11a sweet treat lined up for Pete.
24:13See you soon.
24:14I mean, Pete,
24:14that is really good.
24:15The brew is made for walking.
24:36Welcome back.
24:37We've been having
24:38a fantastic morning
24:39with our lovely guest,
24:40Pete Furman, everyone.
24:43Oh, very nice.
24:46So far this morning,
24:47we've served up
24:48a beautiful breakfast.
24:49I learned that
24:50not all cowboys
24:51come from Texas.
24:52You can join my crew
24:53anytime, Jimmy.
24:55We've got a place for you.
24:56And we learned
24:57how to give our
24:58boring boots a boost.
25:00Brilliant.
25:00I mean, honestly,
25:01Saturday night.
25:02Brilliant.
25:03And later,
25:04I'll be cooking,
25:05but first,
25:05Chibi's on a mission
25:06to show that you can
25:07enjoy the countryside
25:08in the big city.
25:22Now, it looks like
25:23I'm in the countryside,
25:24but actually,
25:24in the skyline,
25:25there's Canary Wharf
25:26where I used to work.
25:27This is Mud Chute Park
25:28and Farm,
25:29where city life
25:30and farming meet.
25:31I'm here to discover
25:32how the farm works
25:33and how it all fits in
25:34with the local community.
25:47Tom.
25:48Good morning.
25:48Such a pleasure to meet you.
25:49Thank you for having me.
25:51Welcome to Mud Chute.
25:51This is incredible.
25:52Do you know what?
25:53I used to work
25:54in that building
25:54over there
25:55a lifetime ago
25:56and I never knew
25:58this existed.
25:59But isn't it
26:00one of the largest
26:00inner city farms
26:01in Europe?
26:02Yes, so this is
26:03the largest inner city farm
26:04in Europe.
26:05It is the largest.
26:05Wow, okay.
26:06Yes, at 32 acres.
26:08And it was set up
26:09in 1977
26:10by a band
26:11of rebellious locals
26:12who,
26:13in their form of protest
26:15to stop it being developed
26:16and to keep it as open
26:17a space
26:18for the local people,
26:20they took a flock of sheep
26:21and a high full of bees
26:22to the council offices
26:23and protested there.
26:25I love it.
26:26All right,
26:26I want to see this farm.
26:27Can you show me some animals?
26:28Let's go and have a look.
26:36I'm always excited
26:36to be with the animals.
26:37It's good.
26:38It's good.
26:39Here we go.
26:40We're going to have a look
26:41at these.
26:46So these sheep
26:47are all getting ready
26:48for their commute
26:48to the bank.
26:51Yes, absolutely.
26:52There's not many sheep
26:52that will have this backdrop
26:53nor this postcode either.
26:55It's incredible.
26:56Very elite sheep.
26:57We've got five native breeds
26:59of sheep here.
27:00We've got the Oxford Downs,
27:02which are the ones
27:03without horns.
27:04We've got a Norfolk Horn,
27:05which is the black-faced one
27:06with horns.
27:07We've got the white-faced Woodlands,
27:09which are the white ones
27:09with horns.
27:10The Soes,
27:11which are the little brown ones
27:12and also the Border Leicesters,
27:14which ones look like rabbits.
27:16And what about the breeds
27:17of other animals on the farm?
27:18So we've got a range
27:19of different species.
27:20Cattle sheep, goats, pigs, poultry.
27:23There's a special thing
27:24about the community aspect
27:25of this farm, isn't there?
27:26Yes, so we are open
27:2824 hours a day,
27:30365 days a year,
27:31the whole site.
27:32We see around about
27:33220,000 visitors a year.
27:35Wow.
27:36Completely free for people
27:37to get into.
27:3845,500 school-aged children.
27:40That's amazing.
27:41It's very unusual
27:42to have it free.
27:43There's no charge
27:43to come to visit this farm.
27:45No, so people can buy
27:47a bag of animal food,
27:48wander around and feed
27:49our cows, sheep, goats
27:50and llamas,
27:51and interact with the animals
27:53because that's a very
27:54important part of what we do
27:56and that interaction.
27:58Kids don't generally
27:59get that interaction
28:00with animals
28:00in the heart of the city.
28:02Right, Tom,
28:02the sheep are a bit sheepish.
28:03What other animals
28:04can we go and see?
28:05Well, we've got some
28:05fantastic ducks and geese here.
28:07Show me your ducks.
28:08Let's go and have a look.
28:21Look at that.
28:23Here we go.
28:23This is one of our
28:25fantastic Aylesbury ducks.
28:26Oh, look at you.
28:27So this is a rare breed?
28:28Yes, absolutely.
28:29And you're renowned
28:30for rare breeds, aren't you?
28:31So, yes, we're London's only
28:32rare breeds-approved
28:33conservation centre
28:35looking after a variety
28:36of different rare
28:37and native breeds
28:38and it's all under
28:39the guidance of the
28:40Rare Breed Survival Trust.
28:41Why is it so important?
28:43Well, these animals
28:44are part of our
28:45agricultural history
28:47and heritage
28:47and there are
28:4968 native breeds
28:50of sheep.
28:51That's more
28:51indigenous sheep breeds
28:52than any other country
28:53in the entire world
28:54and it's that range
28:56of species
28:57from such a small island
28:59that give us
29:01unique breeds
29:03with unique characteristics
29:04and then that leads
29:06on to different flavours
29:07when it comes down
29:09to the whole eating
29:10side of it
29:11because let's not forget
29:12these animals
29:13are farm animals
29:14and farm animals
29:15were created by us
29:16for food.
29:18Yes, but food aside
29:19there's also another reason
29:20that rare breeds
29:21are so important,
29:22isn't there?
29:22Yes, so their creation
29:24was done over
29:26a number of years
29:27and from then on
29:28farmers wanted
29:30to produce things
29:31that were faster growing
29:32and all of this
29:33kind of stuff
29:34and those all
29:35stemmed from rare breeds
29:36and there's a lot
29:37of different things
29:38that they can add
29:39into that.
29:40Disease resistance,
29:41hardiness,
29:42mothering abilities,
29:43all that kind of stuff
29:44are traits that we
29:45might want to
29:46hang on to
29:47for the future.
29:48Oh gosh, that's fantastic.
29:49So this is one of our
29:50show Aylesbury ducks
29:52and this is a drake,
29:53so a male duck
29:54and one of the ways
29:55to tell the difference
29:55between a boy
29:56and a girl duck
29:57is the male will have
29:58these curly tail feathers
29:59here.
30:00Ah!
30:00Okay, so only female ducks
30:02quack and the males
30:04have curly tail feathers
30:05so that's a way
30:06to tell the difference.
30:07So they're quiet?
30:08Yeah, so they sound
30:08like they've got
30:09a bit of a sore throat
30:10and more of a rasp
30:11than a quack.
30:14Tom, thank you so much
30:15for an insightful morning.
30:16I can't believe
30:17we have this wonderful
30:18little haven
30:19in my hometown.
30:20I'm going to go
30:21and explore it a little bit.
30:22No worries,
30:22you're very welcome.
30:23See you later.
30:24Thank you so much.
30:24Bye-bye little one.
30:25Bye-bye.
30:37What I love about this farm
30:39is it brings the spirit
30:40of the countryside
30:40to the city.
30:41I've met the animals,
30:42I've seen the involvement
30:43of the local community
30:44and it's proof
30:45that farming isn't
30:46only about food
30:47but about connection,
30:48joy and learning.
30:57It's lovely to see
30:58that farm doing so well.
30:59Tom's a great guy
31:00and also he does
31:01so much for rare breeds.
31:02He's brilliant
31:03but what blows my mind,
31:04Jimmy, is I was working
31:05up in one of those towers
31:06in Canary Wharf
31:07with no idea
31:08that that lovely farm
31:09was right out there
31:10on the doorstep.
31:11Yeah, there you go.
31:12And I think now
31:13it must be time
31:14to wet our whistles.
31:15Are you up for a little drink?
31:16Absolutely.
31:16Great.
31:17So I've got a special one,
31:18a latte with a difference.
31:19So I'm going to make
31:20a banana milkshake.
31:21I'm going to pour over
31:22some espresso.
31:23This is instant coffee.
31:24Jimmy's going to whip up
31:25some cream with a little bit
31:26of chocolate syrup.
31:26Right.
31:27And then we're going
31:28to be buzzing to go.
31:29Jobs are good.
31:30So no alcohol in this,
31:31this is just a coffee.
31:32I'm sorry, Jimmy,
31:33you sound very disappointed.
31:34No, we're just going to do...
31:36This is an intervention, Jimmy.
31:38Do you want the chocolate sauce
31:40in with the cream?
31:40Yes, please.
31:41A nice little whip there.
31:42You can have some milk
31:42to water it down if you wish.
31:44This sounds good.
31:45I think it will be good.
31:46I think chocolate and bananas
31:47is a great combo.
31:48And a bit of coffee as well.
31:49Yeah, and the coffee kick is good.
31:50So, Pete, what comes first,
31:52the laugh or the trick?
31:53Oh, that's a really good question
31:55because I'm trying
31:56to deliver on both.
31:57I want people to be amazed,
31:58but I really want them
31:59to be laughing as well.
32:00So, you know,
32:01sometimes you come up
32:01with the idea for a trick,
32:02which is funny.
32:03Like if you borrow something
32:04from somebody
32:05and then you destroy it.
32:06Well, that person
32:07doesn't find it funny,
32:08but the rest of the audience do.
32:09That's a funny situation
32:10that you can create.
32:11But sometimes I fall in love
32:13with a trick
32:13and it becomes a bit of a struggle
32:14as to how you make it funny enough.
32:16And sometimes it will make it in
32:18and sometimes it won't.
32:19It's going to be a bit noisy
32:19for a second.
32:20That's all right.
32:20Do you have another trick
32:21to show us as well?
32:22I do.
32:23Absolutely.
32:23Do you want it now?
32:24Why not?
32:25Come on, let's have the trick.
32:27Well, this one's a bit special, actually.
32:30This is, I've got a bowl of crackers here.
32:33This is my world famous
32:36vanishing cracker trick.
32:37Now, I know you're whisking there, Jimmy,
32:38but it happens quick,
32:39so don't look away.
32:40Are you just going to eat them?
32:41Watch the cracker.
32:42Don't take your eye on the cracker,
32:43all right?
32:44Cracker goes in my hand.
32:44I had a bit of magic powder
32:46and the cracker completely disappears.
32:50Look at that.
32:50It's gone.
32:51Do it again.
32:52Nobody, I know.
32:52Make it come back again.
32:53Not up my sleeve,
32:54not in my jacket.
32:55I need to see that again.
32:55It's a fool.
32:56Right, so is that okay for you?
32:58Whipped pizza, okay.
32:59Was it like a chocolate sauce?
33:01Chocolate sauce.
33:01Right, okay.
33:02A syrup, a chocolate syrup.
33:03You can buy them in the supermarket.
33:05A little bit of sugar in that.
33:06Right.
33:07The key thing here is,
33:08this is instant coffee,
33:08nothing fancy.
33:09Right.
33:10And we're going to just
33:11Is that just a budget thing?
33:14No.
33:14Yes.
33:14The reason I'm using instant coffee,
33:16there's so many other lovely flavours.
33:17Right.
33:18You don't need to use
33:18a fancy coffee in this
33:19because you're not going to get
33:20those lovely subtleties.
33:22Yes, yeah.
33:22And if it saves a few quid,
33:24brilliant.
33:25So have you ever had
33:26tricks go terribly wrong?
33:28The thing is about magic tricks
33:30is when you start the trick,
33:31you don't really set your stall
33:32out to the audience.
33:33Right.
33:33You don't say,
33:33this is what's about to happen,
33:35ladies and gentlemen.
33:36So if something goes wrong mid-trick,
33:38I can usually steer it
33:40to some kind of conclusion,
33:41even if it isn't the one
33:42that I originally intended.
33:43Right, right.
33:44I want to know
33:44about Magic Circle.
33:46Yeah.
33:46Is it a secret society
33:48where you share tricks
33:49and you...
33:49There is a little bit of that.
33:51I mean,
33:51there's a bit of a misnomer.
33:53The Magic Circle
33:54is quite...
33:56Well, it's in London,
33:57so it's quite London-centric,
33:58but there are magic clubs
33:59all over the country.
34:01I'm actually an honorary member
34:02of the Middlesbrough Circle
34:04of magicians.
34:05Oh, okay.
34:05Yeah, you see.
34:06So, yeah,
34:07that was where I got my start
34:09when I was a kid.
34:10I really...
34:11It's a social thing.
34:12You'll turn up,
34:13you'll discuss tricks.
34:14Yeah,
34:14but when I was getting going,
34:16they were very encouraging as well
34:17because you had guys there
34:18that were either full-time magicians
34:20or semi-professionals,
34:21and they would sort of
34:22show you the way to do things,
34:23the right way,
34:23the wrong way,
34:24and, yeah.
34:25Right, what have we got?
34:26I'm not a magician,
34:27but I have conjured up
34:28a little bit of magic here,
34:29so this is our banana latte
34:32lovely milkshake-y kind of vibe.
34:33Yeah.
34:34So I've got banana milkshake,
34:35banana and milk blipsed together,
34:36simple as,
34:36a bit of chocolate syrup
34:37whipped with cream,
34:38which Jimmy has done to perfection,
34:40and we popped a bit of espresso on it.
34:42That's it.
34:42Oh, it looks delicious.
34:45Wonderful.
34:46Look at that.
34:54Well, I think it looks amazing, though.
34:56Should we give that a go?
34:57Oh, yes.
34:58And, of course,
34:58you could do this with other flavours.
34:59You could do it with strawberry.
35:01Yes.
35:01Chocolate as well,
35:02just a double chocolate,
35:03triple chocolate.
35:04It's like a frappuccino.
35:05Wow.
35:06Let's give that a go.
35:06Oh, that's great.
35:09So refreshing.
35:10Oh, that is nice, isn't it?
35:11You get the hint of the coffee,
35:12the hit of the chocolate,
35:13the sweetness of the banana.
35:15Up your street, Pete?
35:17Absolutely up my street.
35:18It's perfect.
35:19Well, while we sip on these,
35:20it's time for a break.
35:21And when we get back,
35:22Jimmy's got a delicious comfort food for us.
35:24Yes, see you soon.
35:25Right.
35:25Come on, finish up.
35:26Oh, yeah.
35:45Welcome back.
35:46It's been loads of fun this morning,
35:48if not a bit windy,
35:48with our brilliant guest,
35:49Pete Furman.
35:52Thank you for having me.
35:53It's been lovely.
35:55It's been packed.
35:56We've had a tasty, fresh breakfast.
35:58Jimmy saddled up to experience life as a real cowboy.
36:01We blinged up some old boots.
36:03I checked out one of Europe's biggest city farms.
36:06And we tricked up a latte.
36:10Now we have time for one last dish.
36:12Jimmy, what are you doing?
36:13This looks great.
36:14Yes, well, Pete,
36:15I thought we started with the lovely courgettes
36:17and all the rest of it.
36:17Yeah.
36:18But for you, northern lad,
36:20a little pie.
36:21No, no stereotypes.
36:23You've hit the nail absolutely on the head.
36:26We've turned him into fancy courgettes.
36:27Granita.
36:28He doesn't want a pie.
36:29Well, I thought,
36:30what do I do?
36:30Pull a rabbit out of a hat?
36:31So, a pie,
36:33but these are little mini pot pies.
36:35Right, okay.
36:35Okay, we haven't got a pastry lid.
36:37Right.
36:38We've got a mash lid.
36:39Okay.
36:39Which can be controversial.
36:40Some people say,
36:41if you don't have a pastry lid on a pie,
36:42it's not a pie.
36:43No.
36:43Well, my bugbear is
36:45when you get the casserole dish
36:47with the filling
36:47and then just a token puff pastry.
36:49Oh, yeah, no, that's not.
36:50That's nowhere close to a pie.
36:52This is the best of both of us,
36:53because you've got the pie and the mash.
36:54Yes.
36:55You've got a pastry bottom.
36:56Okay, so this is shop-bought pastry.
36:58Excuse me, I have not.
36:59You have.
37:00Pastry bottom, shop-bought, okay.
37:03Put the sheet out,
37:04put your fingers in.
37:05So I'm going to start with my beef.
37:07I've got flour,
37:08I've got salt, pepper, and mustard powder.
37:10Put that in there.
37:12What can I do, Jimmy?
37:13And I think, actually, for you, Shia,
37:14but let's mix that up.
37:15If you wouldn't mind,
37:17I've got celery, carrots.
37:19If you dice those up.
37:21Lovely.
37:21And the whole point of this
37:22is that I'm going to flour the beef.
37:25Mm-hmm.
37:26So when I brown it off,
37:27you've got a nice sort of sear,
37:29but also it will help thicken
37:32the gravy as well.
37:34Oh, lovely.
37:34All-in-one.
37:35So let's get that out of there.
37:36So how are we going to have extra gravy
37:37as well as the internal gravy?
37:39Oh, are you one of those
37:40that orders the extra gravy?
37:42Yeah.
37:42I am too, Pete.
37:43I am too.
37:43When I go out for a Sunday lunch,
37:45even before the plate hits the table
37:47when it's brought out,
37:48I'm like,
37:48I'm going to need another jug of gravy.
37:50Do you know what?
37:50I think that is,
37:51I think fair play,
37:52particularly if there's a Yorkshire pud.
37:54Yes.
37:54Because there's never enough gravy.
37:56No.
37:56Oh, the pud needs to be full of gravy.
37:59Yeah, you like a nice thick gravy.
38:01You don't like it.
38:02Is it?
38:03Yeah.
38:03It's a proper northern way of eating it, hey?
38:05Absolutely, yeah.
38:05Sticks to your inside.
38:06So, Pete,
38:06you've just come off touring
38:08with Diversity doing panto.
38:09Yes.
38:09How was that?
38:11Well, it was great.
38:12Because it's a random pairing,
38:13I'm sorry.
38:13Well, I've worked with the boys
38:15a few times now,
38:16and I, you know,
38:18come in and mix in the comedy
38:19and the magic,
38:20and we do routines together,
38:22and Jordan and Ashley and Perry
38:25are so funny.
38:26They really go for the comedy stuff.
38:27The audiences love them,
38:29and it's just a really good time,
38:30but it's exhausting.
38:32It's two shows a day for a month,
38:34only one day off a week.
38:36It's a tough schedule, yeah.
38:37So it's not as fun as it looks?
38:38Well, it's as fun as it looks,
38:40but I make sure I've got a camp bed
38:42in the dressing room
38:42and I get a little bit of shut-eye
38:43between shows,
38:44because I'm knocking on now.
38:45I mean, have you got to join
38:46in all the dancing?
38:47Are you a good dancer?
38:48Jimmy, I'm glad you mentioned that,
38:49because it's not a night off.
38:51I may not look it,
38:52but I'm not actually that agile, Jimmy.
38:54Do you know what?
38:54I thought you'd be quite agile.
38:57No, and they give me these routines,
38:59and it's left, right, left, right,
39:00and my head and my feet,
39:02the coordination is not there.
39:03That's why we're feeding up
39:04with this pie and mash.
39:06You need all of that stocking up
39:07before you're taking off.
39:08Absolutely.
39:08Look for your tour as well.
39:09Yeah, the tour continues.
39:10The tour is in full swing.
39:12Yeah, I'm really enjoying that,
39:14and actually,
39:14it's good to get a glimpse
39:16at this nice food here,
39:18because I'll be absolutely honest,
39:19on the road,
39:20it's sometimes not easy
39:21to eat healthily.
39:23So what do you eat?
39:24We hear that a lot
39:25from musicians,
39:27comedians.
39:28When they're out on the road,
39:30it's often service station...
39:33It's better than it used to be.
39:34There are some well-known supermarkets
39:36that are in service stations these days
39:38and have nicer things,
39:40so it's not just sort of pasties
39:41and curly sandwiches.
39:43But it's still not the same,
39:44though, is it?
39:44It's not like a proper meal.
39:45Just to tell you what I'm doing at the moment,
39:46so I'm just frowning off the beef,
39:48and you see that you've got
39:48that gnarly bit still in here.
39:50Yeah.
39:50Delicious.
39:50So I'm going to get a can of beer.
39:52You're not putting all that beer in there.
39:53No, I'm not.
39:54Just a little deglaze.
39:55Maybe some leftover.
39:57Yes.
39:57And then that's...
39:58I'm going to add back to the meat.
40:00Oh, that smells so good.
40:01Oh, wow.
40:02Burn off the alcohol.
40:03I'm getting all those lovely meaty bits.
40:05It's in there,
40:05and that's all going to add to the gravy.
40:07Oh, that sounds amazing.
40:08Yeah, yeah.
40:09Oh, do you have another trick for us?
40:11Well, actually, I've got a sort of a trick,
40:13but here's the thing.
40:14I'm going to challenge you with it,
40:15and then I'll show you how it's done.
40:16So I've got a wine cork,
40:20and I've got a toothpick,
40:24and I'm going to put the toothpick in the cork.
40:25And that's just a normal wine cork, right?
40:26It's just a normal wine cork.
40:27It's not a trick set-up one.
40:29It's not a trick set-up...
40:30No, we didn't have the budget
40:31for a trick set-up one, unfortunately.
40:33It's just, I think,
40:33a bottle that Jimmy might have finished off last night.
40:36But anyway, we put the toothpick in the wine cork,
40:40and this is the challenge, all right?
40:42You've got to balance the end of the toothpick
40:45on your finger, so I'll give you that.
40:46Can I see you do it first?
40:48No, no, no.
40:48I'm going to show you how it's done.
40:50You've got to see if you can do it.
40:51You've got to balance the end of the toothpick
40:53Can I move the toothpick any more?
40:54Can you what, sorry?
40:55Can I move the toothpick,
40:56or have I got to save it that way?
40:57I think we should keep it as it is,
40:59because it can be done.
41:00No, you've got to be touching the end of the toothpick.
41:02You've got to balance it on your finger.
41:05That's...
41:06That wasn't bad.
41:07Well, let me have a go.
41:08I'm good at this.
41:08You've got to balance it.
41:11All right, go on.
41:16All right, you're going to have to show us.
41:17OK, right, there's a little bit of a cheat to it,
41:19but this is a great one to bust out at a dinner party
41:22or when you've got friends over.
41:23Here's what you need.
41:26And what you do is you shove that into the cork,
41:31which changes the centre of gravity,
41:34and it'll just balance on your finger, you see,
41:36just like that.
41:36Look at that.
41:37There you go.
41:38That is clever.
41:39Fool your friends.
41:39Very clever.
41:41Be the life and soul of the party.
41:43As an entertainer, as a magician,
41:44is there anybody you look up to
41:45you think is, whoa, that's a great trick?
41:48Yeah, I mean, obviously it happens less and less
41:52where you're absolutely floored by a magic trick.
41:54So when it does happen to me, I love it
41:57because it's like rekindling that feeling that I had.
42:00The excitement.
42:00Exactly, the thing that got me into it.
42:02I think my favourite magician's a pen and cellar.
42:04OK.
42:04They're an American double act,
42:06and it's really interesting dynamic.
42:08One talks, one doesn't.
42:10I just think what they do is extra special.
42:12I'm just going to recap on my feelings.
42:14So I've gone in with the onions, the carrots,
42:16a little bit more beer.
42:18All the meat's gone back in with the veg.
42:20It's still softening.
42:21A little bit of vinegar in there.
42:23And then beef stock.
42:25Why the vinegar, Jimmy?
42:26Well, it adds a little bit of sharpness.
42:28I think with that element,
42:30it's a little bit of tartness,
42:32and it cooks down as well.
42:33So if it's stuff like red wine vinegar,
42:36it's like putting red wine in.
42:38Right.
42:38It reduces down.
42:39It adds a little bit of sweetness towards the end as well.
42:42Jimmy, I'm putting all this cheese in as well,
42:43a really lovely cheesy creamy mash.
42:45Oh, cheesy mash, what happened?
42:47Oh, my goodness.
42:47So this is going to cook down for a couple of hours.
42:50Yes.
42:50And then once it's done that,
42:51you want to strain the meat out.
42:54Keep the juices,
42:55because you don't want a pie filling that's quite watery,
42:58but those juices are going to go into the gravy.
43:00Right, great.
43:01And then once your pie mix is done,
43:04let it cool,
43:04and then this is what it looks like.
43:07Oh, look at that.
43:08So you've got that lovely,
43:10unctuous,
43:11meaty quality,
43:13carrots, celery.
43:14So we've got an ice cream scoop
43:15that Jimmy's going to use
43:16to put the mash top on.
43:17Oh, that's a bit of a trick there, isn't it?
43:19Yeah, yeah.
43:20Good one for kids.
43:21Hey, my love,
43:21come and get some ice cream.
43:22Yeah.
43:23Mashed potato.
43:24Look at that pie filling.
43:25And of course,
43:25if you're batch cooking,
43:27you make a load of this pie filling up,
43:29whack it in the freezer
43:30in little Ziploc bags,
43:32whip it out,
43:34instant pies,
43:35everyone's impressed.
43:36Yeah, because you can cook
43:37straight from frozen as well.
43:38You can pop it into the oven from frozen.
43:39Look, here we go.
43:41And you know,
43:42on a windy, cold day,
43:44this is hearty stuff.
43:46Yeah.
43:46Hits the spot, doesn't it?
43:47Ray leaf in there.
43:48I think you need a few of these
43:50to take on tour with you.
43:51Oh, definitely.
43:52That's a good idea.
43:53You can do a little takeaway.
43:54Yeah, yeah, yeah, totally.
43:56Have you ever sold 70 and half?
43:58No.
43:58Oh, what about the old swords?
44:00The old...
44:01What, the swords in the box?
44:02Yeah.
44:03Well, the thing is,
44:03the overheads,
44:04because you need a van
44:05to carry that big box.
44:06You need an assistant.
44:07Yeah.
44:08You need a sparkly leotard.
44:09You know, suddenly...
44:10I love the fact that
44:11you're talking about overhead.
44:12You're like, well, actually...
44:13Yeah, yeah.
44:14It might be a good trick,
44:15but...
44:15Yeah, exactly.
44:16Look at that.
44:17Looks great.
44:18These are gorgeous.
44:19In it goes.
44:19Oven.
44:20Oh, I'm very excited about this.
44:21About 25 minutes.
44:23And what do they come out like?
44:24Pop you in.
44:27And...
44:28Look at that.
44:29Do you cook...
44:30How do you do that?
44:31I know, magic.
44:31Magic.
44:32Now, that's what I call magic.
44:34There we go.
44:35They're my lovely little mini pot pies.
44:38Really.
44:39Lovely, Jimmy.
44:39There we go.
44:41Superb.
44:49Right, here we go.
44:51High time.
44:51Would you like extra gravy?
44:53Yes.
44:53You would.
44:54I thought so.
44:55Drown it, Jim.
44:55Drown it.
44:56Put a little bit more.
44:57You'd like to buy somebody in their face.
44:58A bit of gravy on there.
44:59With the Caribbean as well.
45:01That's great.
45:02That's...
45:02Oh, that's perfect.
45:03Okay, that's...
45:03There we go.
45:04I cannot wait.
45:05You grab a nice bowl that side, Shiv, as well.
45:07We'll delve into this.
45:08Can I make a bit of extra gravy on mine, please, Jimmy?
45:11Here we go.
45:11Oh, that's an honorary northerner.
45:14There we go.
45:15From Leicestershire.
45:16More than enough, isn't it?
45:17Yeah, I suppose so, yeah.
45:18Very simple pie.
45:19Dig in.
45:20Look at this.
45:21Got that nice bit of mash.
45:23Oh, look at that filling.
45:25Do you know why I love the mashed potato on top?
45:27It's easy, but it's, like, all in one.
45:29Pie and mash, ready to go in an instant.
45:31That is so good.
45:33Oh!
45:33And the gravy is so...
45:36I want to say rich, but, like, not overpowering rich.
45:39But it's just got so much flavour to it.
45:41I think that beer has really done a trick, hasn't it?
45:44There we go.
45:44Look at that.
45:45And that meat is tender.
45:46Oh, I love this.
45:47You're going to take this on tour, Pete?
45:49Absolutely.
45:50I think a few of these will definitely keep me going.
45:52Do you know what?
45:53It's been quite a morning.
45:54Yes, but sadly, that is all we've got time for.
45:57But we will see you all next week.
45:59See you again.
45:59Bye.
46:00Oh, this is such a good pie.
46:01Delicious.
46:02Amazing pie.
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