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