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Transcript
00:00Morning, Jim. Morning.
00:01I am so excited about today's show.
00:03Yeah. What do you think the guest is most famous for?
00:05Well, Shiv, I am the one and only.
00:07That's great, but about today's guest.
00:10No, I am the one and only.
00:11Listen, I'm all for positive affirmations. I really am.
00:14But this is ridiculous.
00:16Let's get on with the show.
00:17You know, I am the one and only.
00:19No.
00:22Welcome to the show that weekends were made for.
00:25We've got food. That is so good.
00:28We've got countryside. You're having right fun with that, aren't you?
00:31We've got crafts.
00:32And we've got lots of wildlife.
00:34Oh, do you know, after this, I can set up a car wash.
00:36So, if you're looking for some weekend cooking inspiration.
00:39This is as good a steak as I've ever had.
00:41If you fancy a bit of DIY.
00:42This is actually really good.
00:44Or a cheeky tipple.
00:45Cheers.
00:46Cheers, guys.
00:47Or if you just want to hang out with some famous friends.
00:49It's just gold.
00:51And some furry ones, too.
00:53You're in the right place.
00:54Cooking so good.
00:56Settle back for Jimmy and Chivy's farmhouse breakfast.
01:10Good morning and welcome to a windy Jimmy and Chivy's farmhouse breakfast.
01:14Where we mix great food with even better company.
01:17And today's guest is a cracking one.
01:18Yes, he's a talented singer-songwriter who's wowed audiences over the years with his incredible energy.
01:24That's right, Jimmy. He's toured the world.
01:26He's performed on some of the biggest stages.
01:28And he is still making waves in the world of music today.
01:30Yeah, his music has defined a generation.
01:32His biggest hit has become a complete anthem.
01:34We're so excited to have the incredible Chesney Hawks with us.
01:38I will be cooking up a delicious breakfast with Chesney very soon.
01:44But let's have a look what else is coming up on today's show.
01:48Over at the wildlife park, I'm taking on a rather slippery challenge.
01:51The strength is incredible.
01:52What a beautiful creature.
01:55Gardener Anna Greenland stops by to show us the joys of a herb bed.
01:59So, Chesney, do you think you're going to start growing some?
02:01Definitely. Yeah, I'm so into this.
02:04Max is knocking up a handy household item in the workshop.
02:08This is actually really good.
02:11Drinks expert Andy Clark gives us a masterclass in tequila.
02:14Oh, that's delicious.
02:15That is a stunner, right?
02:17And there's a healthy, tasty dish to finish the show.
02:20And these are our poached chicken poke bowls.
02:24Beautiful.
02:26But now it's time for a little bit of breakfast.
02:28Now, I know Chesney is a massive fan of breakfast burritos, right?
02:30Oh, yeah, definitely.
02:31So, I'm going to do something a little bit different.
02:33I'm going to do something to guac your world.
02:34Oh, I like to see what you did there.
02:36The puns are starting. You've got to understand that
02:37Shib thinks she's the master of puns.
02:40Think? I know.
02:42Look, I'm not your average pun master.
02:43Oh, my lord.
02:44I'm going to stop right there.
02:45I'm going to stop right there.
02:46So, simply smash tacos.
02:47We've got some sausage meat I'm going to take out of the skin.
02:50Yes. I'm going to pop it into the taco,
02:51give that a lovely crisp up.
02:52I'm going to fry some eggs.
02:53Jimmy is going to make a little guacamole here,
02:56and we're going to serve you some delicious breakfast tacos.
02:58Yeah, mate.
02:59You know what?
03:00The first thing, obviously, Chesney,
03:01we've got loads to talk about your music,
03:02but I want to know about Big Brother, the experience.
03:04Oh, yeah, because I've just recently come off Big Brother.
03:08Is it just an odd experience?
03:09It is a weird experience, yeah,
03:11being thrown into a house with people you don't know
03:14and then completely isolated from the world, basically.
03:18You can't have your phone.
03:20You've got no media, no TV.
03:21You're not even allowed pen and a bit of paper or anything.
03:24Nothing to entertain you?
03:25No, nothing.
03:26You can't write a song in there?
03:27No.
03:28Well, we did actually write songs in there,
03:30but it was all acapella.
03:33But it is a strange...
03:34With one of your other guests, Donna Preston.
03:36Oh, yes, yes, yes, yes.
03:37Who we love.
03:38You guys had a bit of chemistry, didn't you?
03:39Some lovely chemistry.
03:40Yeah, Donna and I are now fast friends, yeah.
03:43But what a strange thing, and I've watched you on it,
03:45and the thing that I was thinking about most,
03:47it's the sleeping situation.
03:49Are there any snorers?
03:50Well, yes, Mickey Rourke.
03:52Oh, right.
03:53He snored like a hippopotamus.
03:54And you were next to him, weren't you?
03:56Yeah, he was literally on the couch at the foot of my bed,
03:58so I could not only hear him, I could feel the rumbling.
04:01Oh, my lord.
04:03So what do you have to do?
04:04You can't sort of put a peg on his nose.
04:06No, I did throw a few pillows at him, but he's a boxer,
04:09so I thought I should probably not do that too much.
04:11You've got to be careful.
04:12And coming out of that experience, Chesney,
04:14have you had to readjust a bit?
04:15Because it's three weeks, which is a long time to be in that situation.
04:18Yeah, it does take a bit of adjustment coming back into real life.
04:22Like, when I came out, my wife gave me my phone,
04:24and it felt like a hot potato.
04:26I was like, ooh, put it back in her bag
04:28and left it there for a couple of days.
04:29It's weird, when you close your eyes,
04:31all you see is, like, primary colours and lights.
04:35Right.
04:35Because it's like living in a cartoon.
04:37Yeah.
04:38OK.
04:38And it takes a while to adjust back to normal life.
04:41And do you forget the fact that you are being filmed?
04:43Yeah, I mean, you don't forget it.
04:44You just relax into it a bit more.
04:46Yeah.
04:46Because they're everywhere.
04:47And you've got a microphone round your neck,
04:49which, you know, helps you remember what's going on.
04:53But you do relax into it.
04:54And you do have to kind of, like, try and remember here and there
04:58that everything you're saying is being filmed.
04:59You're on national television.
05:01It's great.
05:02Because I remember that when that whole series started,
05:04it was a big social experiment.
05:06Yeah.
05:06And, you know, you feel like you're guinea pigs there.
05:09Yeah, I bet you're glad to be out there.
05:11What's the first thing you did when you've gone out?
05:12What was the first thing you...
05:13Hung to my wife.
05:13Yeah.
05:14Oh, yes, I bet she missed you.
05:15And I had two of my sons there in the audience as well.
05:18So it was actually quite emotional, like,
05:21because I think that's the longest time I've ever gone
05:24without speaking to my wife.
05:25Even when I'm on tour, we speak, like, three or four times a day.
05:28Yeah.
05:28Or more sometimes.
05:29So, like, to see them was like, oh, gosh.
05:31I missed you so much.
05:32I really missed you.
05:33Can I quickly show you here, Chesney?
05:35Yes.
05:35I've simply taken the sausages out of their casing, shoved it on.
05:37That's the smash element of our taco.
05:39And I'm going to just pop them into the pan.
05:40I'm going to give my hands a little wash,
05:42and we can get some eggs on as well.
05:43Yeah, grand.
05:44And so once you've seen your family and all the emotional stuff,
05:47what was the first thing that you ate?
05:48Yeah, just to be able to kind of, like,
05:51have your own kitchen was quite nice.
05:52Yeah.
05:53Just to be back in your own world.
05:54I have to say, though, the food in the house was quite nice
05:57because we had some good cooks there.
05:58Donna's a good cook.
05:59Yeah.
05:59Danny was a good cook.
06:01Patsy was a good cook.
06:03You know, I did some cooking myself.
06:04So, yeah, we all kind of, like, looked after each other, really.
06:08Yeah, amazing.
06:09Did you find, when you came out of the house, though,
06:11were you a bit overwhelmed by the world, generally?
06:15Because it is a big thing.
06:16Yeah, because we'd only seen each other for those whole three weeks.
06:21And that last week, it was just six of us in there.
06:23So, when you come out of that door and there's, like, hundreds of people
06:26all screaming your name and stuff like that and lights everywhere,
06:29it was a bit overwhelming.
06:31I just said, I don't know how you did it,
06:33because I'm quite a tidy person.
06:36And if anyone had left the drawer open or doors open,
06:39I would have gone absolutely crazy.
06:41Yeah, I have to admit, I did make Chris Hughes' bed once.
06:45I can't deal with it.
06:49I'm sorry, Chris, I've had to make your bed.
06:51It's a disaster.
06:52Look at your knicker drawer.
06:53I'd be all over that.
06:54I couldn't bear it.
06:56And you've made some friendships, though.
06:57So, obviously, you've got Donna, some really good mates with Donna,
06:59who we loved.
07:00Yeah.
07:00Oh, we love Donna.
07:02Anybody you don't really want to see again?
07:04What can you say?
07:05I mean, probably Mickey, you know?
07:08Yeah, OK.
07:08I don't think he'd want to see any of us again, to be honest.
07:10There was a bit of controversy there, wasn't there?
07:12Yeah, he was difficult to live with, for sure.
07:15But, no, to be honest, I think it was incredibly cast,
07:18full of really lovely, kind, warm-hearted, supportive people,
07:22and we're all in that house together, you know,
07:26experiencing the same thing.
07:27Absolutely.
07:28And everybody there I've kept in touch with so far.
07:31And I also feel with the celebrity version,
07:32there's less of an agenda.
07:33You're not going on to do it to get to a certain career height, right?
07:37You're in there.
07:38You already established, all of you, in your own right,
07:40and you're just, frankly, a social experiment.
07:42Just living.
07:43Just living.
07:44Yeah, exactly.
07:45So, Shiv, would you go on there?
07:47Yeah, come on.
07:47Would you two do it?
07:48I, I mean, I'm always up for a social experiment.
07:50Would I be hated?
07:52I probably would be, because I'm grumpy.
07:53I think as soon as you start coming up with the puns,
07:54you'd be evicted, like, in seconds.
07:57Would I do?
07:58I don't think I'm a good candidate for it, frankly.
08:00You joke about the puns thing, like, to, you know,
08:03you have to find reasons to nominate people,
08:07and the stupidest things come into your head like that.
08:10Like, oh, no, she just can't stop punning, you know?
08:13No.
08:13She's too punny for me.
08:14She's just too punny.
08:15Too punny for the house.
08:16Get her out.
08:16So this is really chunky here, Shiv, is that OK?
08:19Oh, I love a chunky salsa.
08:20Good.
08:21Nice.
08:21Yeah, that's exactly right.
08:22So I'm just crisping up that sausage.
08:24So, busy for you, a lot of touring,
08:27a lot of people we talk to when they're touring,
08:30it's difficult to eat healthily.
08:32Oh, gosh, that's one of the hardest things about touring.
08:35It's difficult, it is.
08:36But you have got to keep your energy levels up, haven't you?
08:38And also your voice.
08:40So is there anything that you would drink or eat
08:42to keep your voice in good trim?
08:44I've always been one for, like, herbal teas, you know?
08:48So I'll do, like, you know, peppermint teas
08:51or lemon and ginger and that kind of thing,
08:54just to keep the voice going.
08:55And lots of water.
08:56And champagne.
08:57Champagne, yes.
08:59Yeah, so that is your ride.
09:01Now, now, this is the real Chesney coming out.
09:03You're touring with your son, aren't you?
09:04Yeah, yeah.
09:05That must be an experience, like a lovely bonding.
09:07How old is he?
09:08He's 19 now.
09:09And he's the guitarist?
09:10Yeah, he's my lead guitar player.
09:11So I can see your eyes warm up.
09:12Well, he deems me worthy.
09:13I can see the fatherly pride there.
09:14How is that experience?
09:15It's one of my favourite things in life right now.
09:18Oh, that is...
09:18Look at the wolf.
09:19You're so proud of him.
09:20That's marvellous.
09:20Well, of course I am.
09:21He's an amazing player and he's a lovely boy.
09:24How amazing that to be able to do that.
09:26Yes.
09:27And him to sort of follow into his father's footsteps.
09:30Yeah.
09:30Well, I did the same with my dad, you see?
09:31Yes, of course you did, yeah.
09:32My dad was in the...
09:33He was a bassist, wasn't he?
09:34In the bassist for the tremolo.
09:35Yeah, yeah.
09:36He was a singer, so...
09:37So I actually performed with my dad when I was his age.
09:41Even younger, in fact.
09:42And now he's just like, you know, it's a dynasty.
09:45So three generations of performers.
09:48How incredible.
09:49I actually have a picture of us all with my dad,
09:52me and my brother, who's my drummer as well,
09:54and then my son as well,
09:55all lined up singing one of my dad's big hits.
09:58That particular moment I was mentioning there
10:00was a very special moment because my dad's not been very well.
10:02So that was kind of one of the last times he's ever stepped foot on a stage.
10:06Wow, incredible.
10:08Things...
10:08Oh, that is very special, hey?
10:09Yeah.
10:10What a memory.
10:11Yeah, it's amazing.
10:12How's that salsa going?
10:13It's good.
10:14I was just giving it a good old stir, get all the flavours mixed together.
10:18You take your time and stir it, Jimmy.
10:19I'll wait for you.
10:20Here we go.
10:20You ready to go?
10:21I'm ready to go now, I am.
10:22Good, good.
10:23So look how crispy these sausages are.
10:24And also, when you take them out of the skin,
10:26they are really quick to cook.
10:27So it's a brilliant one to do with families.
10:30You can also use chorizo if you want to go all out.
10:32You can add a little bit of spice.
10:33We can add a bit more spice with that.
10:35I saw you put some chilli in there as well, didn't you?
10:36Yes, I might have overdone the chilli.
10:38You can never overdo chilli.
10:40On a day like today when the wind's blowing,
10:42you know, it's going to do some good.
10:44It is bustery, isn't it?
10:45It is bustery.
10:46I hope you brought your kites.
10:48Here we go.
10:49Oh, yes.
10:49Just pile in that salsa.
10:50Oh, that looks absolutely gorgeous.
10:52Look at that, it does look good, doesn't it?
10:53Absolutely gorgeous.
10:53A feast, sunshine on a plate, hey?
10:56Yes.
10:56OK, and then you bring those eggs over.
10:58Look at that lovely yolk there as well.
11:02Yum.
11:03So pop that on top.
11:04And the idea of this is you fold it up and you smash it into your face.
11:07Oh, come on.
11:10Proper grub.
11:10Beautiful.
11:12A little bit of chilli garlic sauce as well.
11:15I mean, there's no better way to start the day, is there?
11:17That looks so nice, guys.
11:19This is now going to be on Chesney Hawke's rider.
11:21I will not perform unless there's smash tacos available.
11:24There we go.
11:25Breakfast smash tacos.
11:26Oh, yes.
11:27Look at that.
11:35So, here we go.
11:36Let's talk about this.
11:38Make her stop.
11:39There we go.
11:40You take one Chesney and you know what?
11:43We can't take that away from him.
11:44Oh, jeez.
11:47You get one of those.
11:48You get one.
11:49All right, just some more salsa.
11:51All right, now I'm going to go over there as it is.
11:52Just the one and only.
11:54Can I just pick it up?
11:55Just pick it up.
11:56Just pick it up.
11:56Pick it up.
11:57I just stuff it in my mouth and I'll stop it.
11:59She doesn't stop at all.
12:00I'm going in.
12:00Can I go in?
12:01I'm going in.
12:01I'm going to have a little pop at this.
12:03I am as well, please.
12:04Oh, I'm so excited.
12:05What do you think, Chesney?
12:06Oh, it's lovely, guys.
12:07Does it make you want to change your breakfast burrito go-to?
12:10Yes.
12:10Yeah, I would do this for sure.
12:12That's really good.
12:13Kids would love this too.
12:15I mean, it's not easy to eat.
12:18But the sausage meat, smashed down.
12:21The salsa.
12:22And I love a fried egg.
12:25What's not to love?
12:26Absolutely delicious.
12:28But now it's time for a break.
12:30But don't go anywhere.
12:31We've got so much more coming up.
12:32So go make a cup of while we tuck into these.
12:34They are good, aren't they?
12:36Mmm, lovely.
12:51Welcome back.
12:54We've already tucked in some incredible tacos.
12:57And shortly we'll be learning all about herbs and how to plant them.
13:00But before that, I'm heading to the wildlife park to check out my royal pythons.
13:04Right, Sammy, so what are we doing up here?
13:16So we have got our royal pythons.
13:18Yep.
13:19So we give them regular weights just to make sure they're nice and healthy.
13:23And then we also like to just measure them as well, just to see their growth.
13:27Beautiful.
13:28So in the reptile house, of course, it's quite hot here, isn't it?
13:31I am sweating.
13:31Yes.
13:32But with all our animals, every animal here gets a health check.
13:35Mm-hmm.
13:36And they're weighed, you give them veterinary checks.
13:39Yes.
13:40But measurement's really important.
13:41So when we talk about measuring a snake, it might sound strange measuring a snake, but
13:45it's really important because what we want to see is that they're putting on the right
13:49weight, but also they're growing in length and that everything is normal.
13:52Yeah, so the weight and the length will kind of, they should kind of grow together.
13:56Yeah.
13:56So they should at least be like a healthy sort of size compared to their weight.
14:00Royal pythons, one of the very first snakes that I ever kept.
14:02And they are also known as the ball python.
14:05Yes.
14:05Because they wrap themselves up in a ball.
14:07Yeah.
14:08And you'll find these in parts of Africa.
14:11Beautiful, but they're not ginormous snakes, are they?
14:13No, they're fairly, they're fairly reasonable sized.
14:15Yeah.
14:16These are sort of ambush predators, aren't they?
14:18And, and they're constrictors and you can feel that there's just a mass of muscle.
14:23Yeah.
14:24Absolutely incredible.
14:25And the thing I love about snakes is people think, well, they haven't got legs, but in a
14:30way they have because all those ribs running down there with all the muscles in between,
14:35almost like loads of little legs, aren't they?
14:37Yeah.
14:37When you feel her like move across your arm or your hand, it's just incredible.
14:40Like, just the way they move.
14:42Okay, now you have time for sort of measuring.
14:45And of course, you can't pull the snake along.
14:48No.
14:49It's not as hard as you do it.
14:49So we use a bit of string to trace along the body.
14:53Yeah, we'll follow her and then we don't have to.
14:55So I'll start with the tail and if I hold that end, there we go.
15:00And it's interesting when you do this because you get to really hold this snake and get close
15:05to it and you really realise what a beautiful creature it is.
15:09Yeah.
15:09And then you wonder why people are so scared of snakes.
15:12There's this whole thing that somehow they're all venomous and going to do you harm, but actually
15:16snakes don't want to do you harm at all.
15:17No, they're really friendly.
15:19They're just misunderstood more than anything.
15:22Okay, you got the end?
15:22Yes.
15:23You keep hold of that.
15:25So there we go.
15:27That is her entire length now.
15:31So how long is a piece of string?
15:34Basically, as long as a royal python.
15:37Okay, so now we can measure that bit of string.
15:40We'll find out.
15:41Oh, the strength.
15:42It's incredible.
15:43So for me to just remove that snake, I can't.
15:47It's twisted round me.
15:49The muscles are just so strong.
15:53And that is really useful for this snake when it's climbing up a branch,
15:58but equally when the snake has got its victim that it's going to eat,
16:04wrap around, tighten up and constrict it, then killing it and then swallowing it whole.
16:10So that strength is so important.
16:12But what a beautiful creature.
16:15Right.
16:16What are the scores on the doors?
16:17So she was 143 centimetres.
16:20Okay.
16:20So 1.4, yeah.
16:21So she's grown since last year?
16:23Yeah, so that's about 20 centimetres longer than last year.
16:28So there we go.
16:29She's doing well.
16:30She's doing well.
16:31And it's great because actually she was a rescue snake.
16:33She was, yeah.
16:34So we got both our royals from a rescue centre likely just to be pets people wanted, underestimated
16:44with the amount of care they actually need and then just given in.
16:48Because they do make good pets if you give them the correct...
16:52Yeah, you just have to know how to look after them properly.
16:55Yeah.
16:55And what I would say to anyone if they're thinking about getting a pet snake is do your research
16:59first, read as much as you can about them and make sure you provide them the right home.
17:05And then you'll end up with a really happy snake like this one.
17:08Right, let's pop you back.
17:11Off you go.
17:11Well done for growing.
17:15And you can see where she's shed her skin because as they grow, they need to shed their skin,
17:20don't they?
17:21And it comes off in one big long sock.
17:24Right, there we go.
17:25Great work, Sammy.
17:26So good to see them happy and healthy and above all, growing.
17:35How cool was that?
17:36I know, incredible.
17:37It's not easy measuring a snake.
17:39Of course.
17:40Well, from something you don't want to find in your garden,
17:42to something you most definitely want to find in your garden,
17:44it's time to learn all about herbs and what to do with them once they've grown.
17:47Yes, and we're joined by Anna Greenland,
17:49who's going to take us through the wonderful world of herbs.
17:52So where do we start?
17:54Right, well, I'm a massive fan of herbs.
17:56So you've obviously got your culinary uses, you can use some drinks,
18:00they've got lots of medicinal properties and they bring wildlife to the garden.
18:04Right.
18:05Lots of beneficial insects and pollinators.
18:07Chesney, are you a big gardener?
18:08Not really, to be honest.
18:10Yeah, but I'm learning, I'm learning.
18:12I try, by the way, Anna, but it always, I need your top tips.
18:15How do we keep them alive and how do we grow them?
18:17Well, getting them from a good nursery starting off, and then they want sun really.
18:22I mean, some will do okay in shade, but generally find your sunniest spot in the garden.
18:26Or a windowsill if it's doing it inside.
18:27Or a windowsill, or yeah, if they grow really well in pots as well.
18:31Okay.
18:31But they'll be happy here in this raised bed for sure.
18:33So we'll start off doing a bit of planting.
18:36Okay.
18:37Shivvy, if you start on the lemon verbena.
18:39Oh, I love lemon verbena.
18:40Can I pull a leaf?
18:41Yeah, yeah, yeah.
18:42And there's some really interesting herbs you've got here because there's familiar stuff,
18:46but there's some herbs that a lot of people wouldn't associate being herbs.
18:50Tell me a bit about those and what part of the plants are you using?
18:52Because it's not always about the leaves, sometimes there's flowers.
18:55Yeah, absolutely.
18:56So because the herbs will take a while to size up, we're infilling with some little edible flowers.
19:01So we've got things like nasturtiums, which are really good in salads, really peppery.
19:06So you can eat the flowers of these.
19:08Check there's no little insects inside.
19:10Do you want to have a nosh on that?
19:11I want to have a nosh.
19:14Just have a look at the beautiful colours.
19:16And they come in lots of different varieties.
19:17Yeah.
19:18And I often use this as a plant to divert cabbage white butterflies.
19:22Yeah, yeah.
19:23Rather than laying eggs on my cabbages, they'll lay them on here.
19:25Yeah, and they work beautifully under winter squash sticks.
19:29They're quite peppery.
19:30Oh, lovely, isn't it?
19:31That's so nice.
19:32What am I doing with this lemon verbena?
19:32Right, so we just need to check that the roots are probably a bit root bound.
19:36So we're just going to break them up a little bit on the bottom.
19:39And why is that important?
19:40Because then they're in the pot, they go round and round the pot.
19:42And you want them to go down into the ground.
19:44Fine.
19:45And this has got that lovely kind of lemon sherbet sort of scent.
19:49Oh, it's fantastic.
19:50It's gorgeous.
19:51And you've seen it in a lot of bath products as well.
19:52Yeah, exactly.
19:53But it's beautiful.
19:53So you wouldn't want to eat this as a nibble, but to infuse it into things works really well in an oil to go with fish or, yeah, in a tea, even in cream like in a pan-a-gotta.
20:07Lemon verbena tea.
20:08Oh, yes.
20:09Lemon verbena, brun brulee.
20:11But it's also a really good sort of digestive.
20:15So after a big meal, have some lemon verbena tea and it just sort of calms everything down.
20:20So I need to chuck the soil over it now.
20:21Chuck it back in.
20:22Earth it back over.
20:23That's it.
20:23Yeah.
20:24You see Chesney, I'm not good at this either.
20:27Now, mint.
20:27Yeah.
20:28Love it.
20:29And this is Moroccan mint, which is a really good variety.
20:31Beautiful.
20:32Oh, that smells fantastic.
20:33For me, the best flavor.
20:34So that in a tea, again, that's something post-digesting.
20:36Totally.
20:37That mixed with the lemon verbena in a tea is amazing.
20:41So this one, I know, because that is very easy to look after because I've got that in my garden.
20:45Yeah.
20:45And it doesn't die.
20:46Yeah, rosemary.
20:47Leave it.
20:48Yeah.
20:48Is it a good starting place if you're not good with planting?
20:50Yeah, rosemary's pretty, pretty hard to kill, I'd say.
20:54It grows well in coastal areas.
20:56It grows well in areas where, you know, it's a bit more drought tolerant.
20:59Yeah.
21:00So it's quite good for a changing climate.
21:01Growing the herbs, everyone used them for cooking, but drinking them for tea, because
21:07everyone buys herbal teas, okay, and those herbs have been dried and they've been hanging
21:11around for ages, but making fresh herbs tea is delicious.
21:16And what have you got here that we can taste?
21:17All of it.
21:18So all of it could go into a herbal tea.
21:20What's the first one we've got made here?
21:22So this is, I've put rosemary and mint.
21:24Oh, do you have a little taste of that?
21:26I mean, I know tasting mint from a dried teabag to fresh mint, there is such a different flavor,
21:30right?
21:30This one feels, phew!
21:31But I've not tried it with rosemary, and look at the color!
21:33Yeah, have a go at that, Chesney, see what you think of that.
21:35Yeah, it's a nice color.
21:36So, rosemary is meant to make you feel happy, is that right?
21:38Yeah, I think it can make you happy, it's good for concentration, so...
21:41I thought he was going to say constipation, then.
21:43And that, and that!
21:45Give it a go, Jimmy, just try it anyway.
21:46I think you could help.
21:47I'll give it a try, God.
21:48I love the color.
21:49It's lovely, it's really beautiful.
21:49The ancient Greeks used to wear wreaths of rosemary around the head when they sat exams, because
21:54they thought it helped with good concentration.
21:56I love that, really?
21:57That's a good brain herb, gets the circulation going to the brain.
22:01Right, number two.
22:01What's that one there, Anna?
22:02Then we've got lemon verbena.
22:04But what a great way to get people to herbs, because, you know, you just get it hot water,
22:08let it infuse, it's done.
22:10Yeah, it's so easy, and cheaper, you know, once you've got...
22:12These plants are perennial, so they'll go on and on.
22:15So, you know, instead of going to the shop and buying it.
22:17It's gorgeous!
22:18And another thing I find you can do with this, again, so it's slightly different,
22:21is popping it into custard.
22:22Even if you buy store-bought custard, popping in the lemon verbena, or the rosemary,
22:26and letting that just infuse, and really subtle on a little bit of cake.
22:30So, Anna, if you don't have access to a bed, and if you're indoors like me, a city gal,
22:34what's the best way to get into herb growing, and what's the easiest
22:37couple of plants to start with?
22:38I mean, you can literally get yourself a decent pot, and, you know, they're quite forgiving,
22:45they work together quite well, so, you know, either it's literally mint in a pot,
22:49lemon verbena in a pot, or you could do a mixture of rosemary, sage.
22:52What's your favourite? I really like the rosemary.
22:54I'm a lemon verbena girl. I can smell that in the bath, drinking it whilst bathing in it.
22:59Yeah, that's my idea of heaven.
23:00So, Chesley, do you think you're going to start growing some?
23:02Definitely, yeah, I'm so into this, definitely.
23:06We'll be checking up.
23:08Listen, Anna, thank you so much.
23:09It has been absolutely wonderful, I've learnt a lot.
23:11Pleasure.
23:11Let's see if I can keep one alive now.
23:12Yeah. Well, Anna, it's been amazing and delicious, but now it's time for a break.
23:17Max will be back in the workshop.
23:19Yes, and it's tequila time.
23:21Tequila!
23:22See you soon.
23:23Forget the herbs.
23:24Welcome back.
23:42Welcome back.
23:43Today has been jam-packed since those tasty breakfast tacos.
23:46Yes, we've measured some snakes.
23:48And we've planted some beautiful herbs.
23:50But now it's time to head to the workshop to see what Max has been up to.
23:53Now, maybe it's because I'm an engineer, but I get so frustrated when I cut my piece of bread,
24:06and it's thin like that one end and chunky the other.
24:09You put your butter on and it tears apart.
24:12You put it in the toaster and it's burnt one end and still like bread the other end.
24:16I want to devise a contraption that means I get the perfect slice every single time.
24:21And that means I can sleep well at night.
24:24Let's get making.
24:26Now, I don't know the dimensions of a loaf of bread, weirdly,
24:30but what I do know is it needs to be about that.
24:35Then we'll cut the wood, fix it all together.
24:38Happy days.
24:42Now, that's the base.
24:53I'm going to need the same again for the top.
24:55And then we'll cut that one here.
25:08Now for the two sides.
25:12Here we go.
25:24Now, this is going to be a difficult cut,
25:26because what I need to do is cut a slot all the way down there,
25:32the thickness of the blade of the knife.
25:35That's called a rip cut.
25:36What we've been doing so far is a cross cut,
25:39but cutting in line with the grain is going to be tricky.
25:44Rather than hanging it off the edge and hoping for the best,
25:48I can fix my wood to the bench
25:52and then cut the slot like that down the middle.
25:56That's going to be easier.
25:57Now, this will be the top, so I don't need the slot to go all the way to the top, do I?
26:06I can fix this to the workbench.
26:09That will stop that piece of wood moving.
26:18It means I've got half a chance of cutting a lovely line down the middle.
26:22Wish me luck.
26:23I'm not looking forward to this cut.
26:36Why do I set myself for these challenges?
26:47Tell you what though, that has actually turned out rather well.
26:50I'm pleased with that.
26:52Now, I just need to make another one exactly the same.
27:04Success.
27:14Now, before I go too far, let me just check that my bread knife does indeed fit.
27:21Oh, it's a little bit tight.
27:24I'm going to run a bit of sandpaper down it before I put it together.
27:30That will hopefully open that hole up just a little bit
27:33and also make it smooth so the knife just glides through it.
27:42It's getting better, actually.
27:47There we go.
27:52Done.
27:53Let's get sticking.
27:54This is the fun part.
27:55Now, this is actually my old chopping board.
27:59As you can see, it's been well used over the years.
28:02A piece of wood like that, a piece of wood like that, that one that way around, and then that,
28:16that way around.
28:17This is actually quite cool.
28:18I didn't used to be a fan of glues in general.
28:27Some of these new superglues are fantastic.
28:30And actually, when you combine them with the accelerator as well,
28:34they just make life so much easier.
28:36OK, I'm just going to leave that to set.
28:46I'm not quite finished because it's occurred to me there's one thing I love with my bread,
28:53and that's a dippy egg.
28:54But if I put my dippy egg on there, it just rolls around the place.
28:59I need to integrate a sophisticated egg cup.
29:03Or just drill a hole in my chopping board, which will hold the egg perfectly.
29:16It actually looks quite nice.
29:21I don't know why that wasn't there in the first place.
29:25Egg-cellent!
29:28That's actually perfect.
29:30OK, good.
29:31Time to stick this about there.
29:40Just leaving space for the egg, the bread, the knife.
29:43Here we go.
29:46Slap my knife, and off we go.
29:52This is actually really good.
29:57Right.
30:00I mean, it's the same all the way through.
30:03It's time to get my egg.
30:06Bread goes there, egg goes there.
30:09What a crazy yet brilliant contraption that is.
30:13It's made me a very happy boy.
30:22Well, there we go.
30:23I mean, it's quite handy for making perfect slices.
30:25I mean, it's pretty precise, right?
30:26I'll give it a go.
30:27It is.
30:28But now for a real treat.
30:29We've got the amazing Andy Clark here, who's going to take us through some amazing tequilas.
30:33Oh, Andy.
30:34Wow.
30:34Yes.
30:35Wow.
30:35He's always enjoyed.
30:36He's always enjoyed.
30:38Andy, I am so excited about this.
30:39Normally, I make the cocktails, but an expert is in the house.
30:42I am happy to do that for you.
30:44Take the pressure off.
30:45What are we doing?
30:45So, tequila.
30:47We all like a little tequila, right?
30:48Yeah.
30:49And when you get the right tequila, it can be absolutely delicious.
30:51Yes.
30:51So, tequila is basically a distilled drink made from the blue agave plant.
30:56Okay.
30:56Made in Mexico, around the city of tequila, in the west of Mexico.
31:00And there's different types of tequila, okay?
31:02There's like silver tequila, also known as blanco or white tequila.
31:04There's reposado, which is rested tequila.
31:06And there's also añejo, which is aged tequila.
31:09I like that one.
31:09Yeah.
31:10Well, we have a little bit of everything here.
31:12So, I'm going to start by pouring a little bit of it, okay?
31:16It's perfect for a windy day.
31:17It is perfect.
31:18I think, I mean, you know.
31:19We need warming from the inside.
31:20We need warming from within, I always say.
31:23Andy, why does tequila make you happy?
31:25Oh, it really does make me happy.
31:26I'll tell you what.
31:27Is there a reason?
31:27I think there's an inner warmth in the flavour profile.
31:30And actually, when it's made well, because it has to be distilled twice to be tequila,
31:33which makes it smoother and makes it really pure.
31:36I think there's a smoothness that actually just luxuriously coats the throat when you have it.
31:41Right, okay.
31:42So, we have a silver tequila here.
31:43Cheers, everybody.
31:44Cheers, cheers, cheers, cheers.
31:46I mean, what fun.
31:48This has no aging involved whatsoever.
31:51It's quite herbaceous.
31:52Yeah.
31:52It's got a nice little kick to it, but it is smooth.
31:54You can feel it warming the back of your throat, right?
31:57Yes.
31:57Warming everything.
31:58I think this one is nice, but it's very herbaceous.
32:00Is there anything sweeter?
32:01We're going to move on to a more fruity tequila, which I think you're going to be a fan of.
32:05So, I've gone for this reposado.
32:08It is a rested rather than aged tequila, okay?
32:11Okay.
32:11What is the difference between rested and aged?
32:13Rested is not as long in barrel.
32:16So, you'll notice the colour of this is very different.
32:19Thank you, my darling.
32:20Cheers again.
32:21Nice golden hue.
32:22It's almost straw coloured, isn't it?
32:24Yeah.
32:24You will smell.
32:26It smells completely different as well.
32:27Oh, yeah.
32:27Okay?
32:28Because this is aged for nine months in a barrel.
32:30So, what you'll get from this, it will be slightly fruitier.
32:35Lovely.
32:35That's delicious.
32:36That is a stunner, right?
32:38Yeah.
32:39That's really nice.
32:40I kind of feel that aged one is shouting my name.
32:42Now, this, you are going to love this.
32:44So, this is the aged tequila.
32:46To be Añejo, it has to be in oak barrels for at least one year.
32:49This has been in for two years, okay?
32:51So, with oak, you're going to get the vanilla...
32:53So, this is, if you like rums and whiskies,
32:56you're going to get a little hint of that.
32:57Let's do it last.
32:58Cheers.
32:59Cheers.
32:59So, you'll notice this is very different.
33:03Very different.
33:03Yeah.
33:04Yes, it does have a whisky.
33:05So, you get dried...
33:06Lots of vanilla.
33:07Vanilla, dried fruit, nuts.
33:09Gosh, it has a lot of flavour to it, a lot of sweetness.
33:12I didn't think I was a tequila fan.
33:14You're kidding me.
33:15I have it in cocktails, but they're just getting better and better.
33:17Well, we're talking about tequilas, but actually, I absolutely love a Paloma.
33:21Yes.
33:21Yay!
33:22A Paloma is the official cocktail of Mexico.
33:24Not many people know this.
33:25So, it's basically a mix of tequila and triple sec, lime juice and pink grapefruit soda.
33:32That is amazing.
33:32Look at that.
33:33That's a gorgeous colour, isn't it?
33:34Would you be able to put some ice in my glasses?
33:36I can put some ice in your glasses.
33:37So, I'm going to put six parts tequila.
33:41I love the fact that you can do this in a jug,
33:42because the nightmare is always having to keep going back to the kitchen
33:45to shake up some new cocktails.
33:46So, I'm going to put two parts lime juice in here.
33:49Okay.
33:49Okay.
33:50It's a really, really pretty cocktail as well, isn't it?
33:52Oh, goodness.
33:53And there's a colour.
33:54Absolutely.
33:54Why would you not use fresh grapefruit juice here?
33:56Well, you could use fresh grapefruit juice and soda water.
34:00Okay.
34:00That's absolutely fine.
34:01But I'll tell you what,
34:02I actually just think that some of the brands that are coming out like this,
34:05this one is absolutely brilliant.
34:07But also, Annie, I've got to say, you've got a very fancy jacket on today.
34:10Well, do you know what?
34:11I normally don't wear as many clothes as this.
34:14I've bought some nice summer shorts and a tight t-shirt.
34:17Got here, Chesney and I were talking, I was like, look at this magnificent coat.
34:20He goes, you look cold.
34:21You did look cold.
34:22And out of his bag came this, what I was going to say is a rock star jacket.
34:26And Lee Clark is wearing Chesney Hawks jacket.
34:29He's the winner, two and only.
34:30Chesney's the winner, two and only.
34:31That's a round of applause for that.
34:32Come on.
34:33It looks good on you.
34:35Right, now I'm going to put eight parts soda.
34:37So that's one, two, three, four.
34:40And it is all about the balance, right?
34:41How you put the lime juice in because you don't want it too sweet.
34:44It's too sweet.
34:44No, exactly.
34:46And again, you can adjust.
34:47The great thing about this sort of cocktail is that you can use these as a top.
34:50That's a great idea.
34:51Would you be able to slice that down?
34:53So I want four half-moon slices of grapefruit.
34:56Nice, thin, little half-moon in there.
34:58OK, let's get to the middle and then go.
34:59No little umbrella?
35:00I absolutely love it.
35:02So now I'm going to put that in.
35:03Again, it doesn't matter whether more ice goes in there.
35:06I don't think it's in danger of melting today.
35:08And Andy, are you still doing lots of masterclasses?
35:11Yeah, do a lot of festivals.
35:12Bring on all the pop acts.
35:13Really?
35:14I want to stay tight with McFly and Rag & Foam Man.
35:16Are you doing pop in the park this year, are you?
35:18I'm not.
35:18Well, come on.
35:19But now that I know you're doing it.
35:21Look it in, darling, I'll do it.
35:22And yes, I will do a duet with you.
35:23OK, done, thanks.
35:25I didn't know.
35:26I put it in like that.
35:26Would you like me to twist it?
35:27Put it in, twist it inside.
35:29Oh, very nice.
35:30Oh, look at the colour.
35:31The colour is perfect.
35:31It is pleasant.
35:32It is beautiful.
35:33And there we are.
35:34So that is a Paloma.
35:35It's really simple.
35:36So beautiful.
35:37You can put a nice little paper straw.
35:39Or sometimes you go, I've got some metal straws at home
35:40that are totally reusable.
35:41Oh, yeah, lovely.
35:42I love the metal straws.
35:43Look at that.
35:43That is gorgeous, Andy.
35:44I'm so excited about this.
35:45That's Paloma.
35:48There we go.
35:49Fabulous.
35:50Wow.
35:51Oh, I was going, I was diving right in there.
35:54I feel like I need the strength.
35:54Cheers, everyone.
35:55Cheers, cheers.
35:56Thank you, Andy.
35:57How marvellous.
35:58Smells incredible.
35:59Oh, have a taste and see what you think.
36:02I'm in heaven.
36:02Oh, yeah.
36:03What do you think, Chesney?
36:04It's perfect.
36:05Oh, it's perfect.
36:06That is so good.
36:07That is fabulous.
36:08That is amazing.
36:09A little bit of mint would go down well on that.
36:11He's learned something from Anna.
36:12Andy, thank you so much.
36:14Don't forget to leave the jacket behind.
36:16You can't take it home.
36:16Come on, Chesney.
36:17We're going to polish these off, but we'll be back after the break.
36:19Don't go anywhere, because there's one more dish left to cook.
36:21Cheers.
36:22Cheers.
36:23Cheers.
36:24Wow, that is really good.
36:25Mm.
36:44Welcome back.
36:45We've had an absolute blast of a morning with the legendary Chesney Hawk.
36:49Yeah!
36:51Yes, it has been a cracking morning, even though it's been a bit windy,
36:55but we have got one more recipe on the way, haven't we?
36:58We have indeed.
36:58It's full of goodness.
36:59It's wholesome, but it is delicious.
37:01It's my poached chicken poke bowl.
37:02Yes.
37:03I know you like this kind of food, don't you, Chesney?
37:04Yes, this is my favourite kind of food.
37:05So, really simply, we've poached some chicken.
37:07I'm going to shred that.
37:08Jimmy is going to make a beautiful diced version of mango, avocado, edamame,
37:13tomatoes, I'm going to make a simple dressing with chilli garlic sauce, soy sauce, sesame,
37:18and then we're going to top it with loads of beautiful things.
37:19Gorgeous.
37:20This is up your street, Chesney.
37:21Totally.
37:22So, we now have to talk about your exciting album.
37:27It's absolutely fantastic.
37:28I've got a copy of it here.
37:31This has been a long time coming, really exciting, because you can get this not only on CD,
37:37but also vinyl and cassette.
37:39Yeah, I've gone old school, guys.
37:40Old school, yes.
37:42Can we start at the beginning?
37:43Yes.
37:44There's a beautiful reason behind Living Arrows, isn't there?
37:47Behind the name, yes, of course.
37:48It's from a Khalil Shabrong poem, and it's called On Children.
37:53It's all about children, about having children and how you have to let them go at some point.
37:58And so, you pull the bow back and let your living arrows go.
38:02Ah.
38:03And my kids are at that age at the moment, kind of late teens, early twenties.
38:06All leaving home.
38:07Yeah.
38:08But I also liken it to the songs, because, you know, you put your blood, sweat and tears into
38:11these songs, and then you have to let them go.
38:14Yep.
38:15And they go off and kind of form their own connections with people.
38:18And you had a joy filming a video for that one.
38:20I watched...
38:20Oh, yeah, no.
38:21Have you seen the video?
38:22I watched the video, and there was a point...
38:24It's like a triple X.
38:26I mean, what's going on, Chesney?
38:28You're naked, and you're jumping on a bed,
38:30but you look like you're having the time of your life doing that video.
38:33I did, it was very liberating.
38:34But a really fun video.
38:36Yeah, it was fun.
38:37I don't know.
38:38It was my idea before you asked.
38:40I hope so.
38:41Otherwise, you'd be like, what am I doing?
38:43But tell me about this.
38:44You know, we obviously knew you from I Am The One and Only, and this feels obviously grown up.
38:48You've lived a bit more from then, but it's also a little bit fun, and it is fresh as well.
38:53For me, there's definitely some kick-the-doors-down pop bangers in there,
38:57like you would probably expect from an album from me.
39:00But I got quite introspective on it.
39:02It's almost like a kind of a road map to life for my kids.
39:05You know, you get to a certain age, and you look back at life,
39:08and all the things that happened to you, and the things that maybe you haven't dealt with.
39:11There are some more cathartic, therapeutic kind of themes on the album.
39:16And I'm very proud of this record, I really am.
39:18But is it quite nerve-wracking as well, because the expectation of the music,
39:23your new music coming out?
39:24Well, it's funny you say that, really, because I feel like I probably had more
39:28nerves about previous releases.
39:30Yeah.
39:30This one, I started writing this album with my friend Jake Gosling,
39:34who's very famous for producing Ed Sheeran and Home of Faith and Lady Gaga.
39:39And we just started, you know, writing songs, and it was just fun.
39:44You know, so I got my brother in, I got my son in, I got all, you know, my friends.
39:47It was just like a bunch of friends making music, you know.
39:51And so I kind of carried on that spirit of just, you know, giving up kind of,
39:56you know, worry about what may happen to this record,
39:59and just kind of enjoy it for what it was.
40:01It kind of took me back to my roots.
40:03And the reasons that I do it in the first place, which is because it's fun.
40:07And you enjoy it, but also you're owning it.
40:09Like this whole get a hold of yourself.
40:11That is you not caring what anybody's thinking, you're doing it, having fun.
40:15Being free.
40:16I thought I'd wear more clothes today for you guys.
40:18Oh, thank you.
40:18I think it's great for Saturday morning views as well.
40:20I love the fact that Tessly's sitting here so brave.
40:22There's a gale blowing behind him.
40:24Yes.
40:27So, where are we in this recipe?
40:28So where we are is, I've got the chicken that's been shredded.
40:31It's been poached and shredded.
40:32Now, also, you can do this with tuna.
40:33So if you do this with tuna, it has to be sushi-grade, really fresh.
40:36But actually, chicken works beautifully as well with this.
40:39And I'm just giving it a little bit of a flavor boost with this chili garlic oil.
40:42I've got sesame, I've got soy, and a bit of lime.
40:45Okay.
40:45And you're doing some lovely dicing.
40:47What I love about a poke bowl is you can bring together lots of different elements.
40:50So you don't have to use edamame.
40:51You can use frozen peas.
40:52You can use grated carrot, cabbage.
40:54You can really make this your own and use lots of leftover bits or bobs
40:58that could have ended up in the bin.
40:59Put some ginger in there.
41:00Ginger.
41:01And the thing about a poke bowl, they're so easy to knock together.
41:04It's so easy.
41:05Like, all I've done is cooked chicken here.
41:06I'll also show you the sushi rice, actually.
41:08This is an important part of it.
41:10So I've used sushi rice.
41:11Like any white rice, it's really important that you rinse until it runs clear.
41:15The water has to run clear.
41:17And this is all starch releasing itself, and it gets quite gloopy, which is what we want
41:21for this sushi rice.
41:22Yeah, more sticky, like.
41:22Sticky, and it's beautiful.
41:23And what I'm going to add to that is a little bit of rice wine vinegar.
41:26Just stir that through as well.
41:28And that is the, I mean, we're pretty much done, aren't we?
41:30Yeah, I'm just quartering these tomatoes.
41:32I'm putting it all together, I guess.
41:33I'm putting it all together.
41:34And the last bit, I'm going to make a beautiful spicy mayonnaise
41:38using some chili garlic sauce and some mayonnaise, simple as.
41:42So when you are on tour, you don't eat like this, do you?
41:45No, goodness, I wish we could.
41:47I mean, can you come on tour with me?
41:50Make me some poke bowls.
41:52I would happily do that.
41:53I'll see you later, Jimmy.
41:54Yes, yes, you're off.
41:56But travelling as well, I mean, you travel all over the world.
41:58Food-wise, what's some of the best places you've eaten?
42:00I think, for me, one of the things, I used to live in Los Angeles for 12 years.
42:04I only just moved back.
42:05Yeah.
42:06So I think LA is my favourite food place.
42:09Because it's not just, like, what you would think, sushi, poke bowls and all that.
42:14But it's just a real food city.
42:18Yeah.
42:19It is, isn't it?
42:20But the produce is incredible.
42:21I think two-thirds of the world's tomatoes come from...
42:24Really?
42:25..or tomato paste come from California.
42:26I didn't know that.
42:27The avocadoes are incredible there as well.
42:28It's just amazing.
42:29Great Mexican food, probably why you love your Mexican food so much.
42:32Yeah, definitely one of my favourite food towns, for sure.
42:35So this may be a question you've heard many times.
42:37If you had to collaborate with an artist from past or present, who would it be?
42:41Well, if Ed Sheeran's watching this, let's do a duet, shall we?
42:45Oh, you would be good, right?
42:46You would be great.
42:47You guys would be great together.
42:48I'm sure Jimmy can arrange that.
42:50Yeah.
42:50How are we getting on with that dicing, Jimmy?
42:52Oh, good. I'm really good.
42:52So are we just going to make these up now?
42:55We're just going to make this up now.
42:56So I'm going to give you a bowl with sushi rice.
42:58Yeah.
42:59And then you're just going to pile this together.
43:00I also find what is brilliant about this is if you have a fussy child,
43:04they seem to love food when you've got your little bits and elements together.
43:07It's like bits and bobs. When I was a kid, my mum used to make us bits and bobs tea,
43:11which is basically that. It's kind of little bits of things like...
43:14Picky tea.
43:15Little picky tea, you know, kids love that.
43:17It's like you can put your hands in there.
43:18Kids love it. It's also a beautiful feast for your eyes.
43:21And whilst we're putting this together, should we have a look at your latest video?
43:25Yes, why not?
43:25Oh, yes.
43:26The company seems up to me. Change your mind. Fall in line. Get a hold of yourself.
43:35Give me your own. Let me fall. You decide. Amplify. Get a hold of yourself.
43:41Yes!
43:42Woo-hoo!
43:43Do you see what I mean, though? Like, you kind of...
43:45Should I avert my eyes? Yeah.
43:47At point to that?
43:48For certain parts, you probably shouldn't.
43:50So I think we're done here, really, aren't we, Jimmy?
43:51You've got a little bit extra there. Now, this is a plate full of flavour.
43:55Now, you can find a lot of this in your supermarkets. You've got furikake,
43:58you've got shichimi chogarashi. So this uses seaweed with sesame seeds,
44:02and this uses a bit of chilli. And if you can't find these, sprinkle over some chilli powder,
44:08chilli flakes, that's absolutely fine. And we've got beautiful sesame seeds here.
44:12Jimmy, I'm going to ask you, actually, can you just give that a little dice?
44:14Roll. And I love furikake.
44:16You do?
44:17Yeah, yeah.
44:18It's beautiful, isn't it? It's quite unusual, but I think it adds a bit of umami.
44:22It adds the omega from the seaweed. It really does complete.
44:24That's salty, kind of, yeah.
44:25So I'm just going to put a little bit of mayonnaise all over the top here.
44:28Lovely.
44:31And it's so wholesome.
44:31Look how lovely it looks as well.
44:33Yeah, you're feasting with your eyes first, aren't you?
44:35Can I put some lime over the top?
44:36Yes, please. And Jimmy, actually, you can just sprinkle over some of those
44:39sesame seed mixes there. Gosh, I do love food like this.
44:44Yeah.
44:44There's so much beauty going on in here.
44:46I'm just going to finish with a little bit of a spring onion flourish.
44:51There we go.
44:53A little bit of chilli garlic sauce over the top as well.
44:57It's a rainbow of goodness.
44:59It really is. It looks gorgeous.
45:01And these are our poached chicken poke bowls.
45:03Beautiful.
45:05Beautiful.
45:11Go on in there, Tesney.
45:13Yes, thank you.
45:14There we go, Jimmy.
45:14So, I'm a person who likes to mix it all up.
45:17I know you're going to hate that.
45:18Oh, no.
45:18No, I like little bits and pieces.
45:20Don't mix it up.
45:20What's wrong with you two?
45:21Just go and completely, like, blend it all in.
45:23OK, let me have a little bit before you mix it.
45:26No, I won't do it if you don't want me to.
45:28Oh, it's so good.
45:30Oh, it's gorgeous.
45:31And that would make a fantastic brunch.
45:34It just did.
45:36Oh, it's so good.
45:37I'm going to put a bit of lime on there.
45:39I'm very happy with that.
45:40Chesney?
45:41It's perfect.
45:42It's my kind of food.
45:43Thank you, guys.
45:44That is a winner.
45:45Yeah.
45:45Well, amazing.
45:46Sadly, that's all we have time for.
45:48We have had a fantastic morning.
45:50I'd like to say a massive thank you to amazing Chesney Hawks.
45:54Thank you for having me, guys.
45:55And we will see you next time.
45:57Oh, let's tuck in, shall we?
45:59Let's do that.
45:59Thank you for braving the weather.
46:11We'll see you next time.
46:29Bye.
46:31Bye.
46:33Bye.
46:35Bye.
46:37Bye.
46:39Bye.
46:39Bye.