Afternoon Tea Royal Recipes

The Royal Family are steeped in tradition and, throughout history,

the Royal tables have showcased culinary excellence.

In celebration of royal food...

We know it's the Queen's recipe,

because we've got it in her own hand.

..from the present and the past...

That is proper regal.

..we recreate old family favourites.

Now, the Queen Mother had this really wicked trick with these.

What a mess!

We sample Royal eating alfresco...

-Oh, wow!

-That is what you want.

..and revisit the most extravagant times.

Pheasant, stag, turkey, salmon,

oysters and turbot dressed in a lobster champagne sauce.

Unbelievable!

This is Royal Recipes.

Hello, I'm Michael Buerk, and welcome to Royal Recipes.

This is Audley End, one of Britain's finest stately homes.

Built in the style of a royal palace and once owned by a king.

In the splendour of the gardens,

halls and kitchen of this grandest of country houses,

we'll be recreating the food served at the highest royal tables.

And it all starts here, with this gem -

a royal kitchen maid's cookbook.

The only surviving recipe book of its kind in the Royal Archive.

This is an exact copy of the original,

which is kept at Windsor Castle.

Inside, the recipes of Mildred Nicholls,

who worked at Buckingham Palace in the early 1900s.

And, for the first time in over 100 years,

we'll be bringing these recipes back to life.

This time, we're cooking food served for afternoon tea,

a favourite in the Royal Family for generations.

A great British mid-afternoon feast of sandwiches and cakes.

Today, in the Royal Recipes kitchen,

Michelin-starred chef Paul Ainsworth puts the Queen's favourite twist

on a classic bake.

The Queen, I think, likes a particular kind of scone, doesn't she?

She does. Go for it.

Mmm!

Historian Dr Annie Gray discovers how Queen Alexandra

treated thousands of poor maids in London to a tea party.

It was like society was turned topsy-turvy,

because ladies waited on them.

And Mich Turner recreates a miniature masterpiece

she made for the Queen.

And that is my afternoon tea crown cake.

What a perfect cool Britannia!

Here in this beautiful stately home,

we start with a quintessential afternoon tea treat -

a firm favourite of the Royals.

And we're here in the wonderful old kitchen.

It's all coppers, and ranges, and history,

and Michelin-starred chefs, like Paul here.

-How are you doing, Paul?

-Very good.

-What are you doing? It's afternoon tea today, isn't it?

-It's afternoon tea.

Now, widely reported, this is the Queen's favourite meal.

-So, what are you going to do?

-I'm going to do Battenberg cake.

-Oh!

-Yeah, a real old favourite.

-Yes, I used to have that when I was a kid.

-Me, too.

-That's the one with the squares?

-That's it, the ones with the squares built up.

-OK.

So what we've got here is two sponge mixtures, OK?

This one's vanilla, and this one has no vanilla in it

because this is going to become chocolate.

-So we're going to go straight in with our vanilla sponge.

-Mm-hm.

And the important thing with this is making sure that we spread it

right to the edge of our baking tray,

but also as well that we've got no air trapped in there.

And I'll show you a way of how we can kind of get rid of that.

If we just get rid of our bowl for that one.

We're just going to spread that mix right to the edges.

So, we've got our vanilla mixture in there.

You know I told you earlier about that scientific way of getting rid of the air?

-Yeah, very technical, you said.

-Very technical, I said, didn't I? Like this!

Very technical!

Talking about technical,

presumably it's important to get the two bits of cake looking the same?

Absolutely, Michael.

-Do you know why they're called Battenberg cakes?

-No.

-No, neither do I, actually. But one theory...

-Oh!

One theory is there was a Prince Louis of Battenberg

who married Queen Victoria's granddaughter, also called Victoria,

-and that this cake was created for the wedding.

-OK.

Gosh, that looks good.

-Go on.

-No, no, I'm not going to.

-Go on!

-No, no, no.

-It looks too tempting.

-So, what I've got here

is the same sponge mixture, no vanilla, and we've got chocolate.

So we've done cocoa powder,

just mixed in with milk to make that lovely paste

and we've folded it in here, to our cake mixture.

Now we're going to do exactly the same,

this one being just ever so slightly...

It's smoother, isn't it? It's really gooey, isn't it?

And it's important, Michael, to make sure it's completely folded in.

-Quite a bit easier to work with, is the chocolate one.

-Yeah, yeah.

Right to the corners, like that.

Same procedure.

A little tap.

PAUL LAUGHS

-And if I could give those to you to go put in the oven?

-You can.

-I'll be very careful.

-Absolutely.

About 30 minutes at 160, please.

-Done!

-Thank you.

-How are they looking, Michael?

-Oh!

-Fantastic.

-Looking terrific. So far!

They'll take about 30 minutes and they'll rise beautifully.

-Now we've got some marzipan.

-I love marzipan.

I think every kid loves marzipan, don't they? It's fantastic stuff.

We've just rolled that out in icing sugar.

So, what I've got here...

I'll use our vanilla sponge and our chocolate sponge that's been cooked.

Now, just, so it's nice and neat,

I'm just going to whip off those ends, like that,

-for you to have a little sneaky taste.

-Oh, can I? Yep, yep, yep!

I can just feel, by running my knife through it,

-just how moist and beautiful it is.

-Mm!

These are the ones I made earlier.

Oh, great.

So we're just cutting our sponges into these lovely strips.

So just straight down like that.

The ones I remember were pink.

Yeah, they were. And the ones I had were pink as well.

-So, maybe a bit more natural, this one.

-Yeah.

-So now I'm laying them out.

-Yeah.

Can you see how they start to come together?

And, at this point, you want to be quite neat,

but remember, you're going to fold up, you're going to cut those edges off.

-So...

-You're lucky they're not breaking.

Isn't that a bit of a danger when you pick them up like that?

Just be very careful. Just hold them just like that, in the middle.

I see what you mean about them having to be the same height.

-It would look a bit...

-Absolutely.

-It would look untidy otherwise.

Now, over here I've got some apricot jam on the stove.

It's great, isn't it? These royal recipes are fantastic.

I know, I've got my elastic belt on.

Right, now I'm just going to brush that over like so,

and then we're going to carry the same procedure

all the way to the top.

-We want to put a little bit on the marzipan as well.

-Yeah.

OK? And a bit that side. Right.

Next, we're going to swap it over.

We're going to go vanilla first this time.

OK.

Here we go, like that.

More of that lovely, delicious apricot jam.

And this is to make it stick together?

That's it. That's your binder, OK?

Up the sides, like that.

Next one.

And then we go back and we repeat the process the same as the bottom.

You're an artist, really, aren't you?

Well, yes, I'd like to think so, Michael. Yes.

BOTH LAUGH

OK, now balance them up like that.

More of that lovely, delicious apricot jam.

I mean, look at this.

It's just lovely, isn't it?

It's great fun to make as well. Great fun.

Right. We've got that all up there.

-Now we're going to roll, OK?

-Yeah.

So we're just going to pick that up like that.

-Keep it nice and tight.

-Yeah.

-All right?

Get your hands over, under like that. OK?

-Keep it nice and tight.

-Yeah.

-All right?

Don't worry about this stage.

It may look a bit messy, but it's about keeping it tight, OK?

And looking at it from this end...

Wipe your hands!

-Looking at it from this end, as you do it...

-Yeah.

..it just shows you how...

I mean, a lot of people say it's nothing to do with German royal families or anything like that.

It's an old English recipe that used to be called church window cake,

because of those squares.

Oh, OK. Yeah, I see.

-Pays your money, takes your choice.

-Yeah, absolutely.

-Now, you see I've brushed a bit more jam?

-Yeah.

Now I'm going to go right over and I'm just going to push that down,

like that, and that's our seal.

-OK?

-Yeah.

Cover our ends.

-Like that, and we do that to not let any air in.

-Yeah.

Now, what you do is transfer that onto some grease-proof paper,

then onto clingfilm.

Roll it up to keep it nice and tight

and just let it set in the fridge for an hour.

-That makes it solid?

-Solid. Nice and tight.

-So then... Are you ready?

-I am.

-There we go.

-Oh, it's perfect, isn't it?

-Look at that!

Absolutely perfect.

I'm going to cut you a slice. Would you like to pour the tea?

-I'm going to pour you a cup of tea.

-Yes!

-Here we go.

-Fantastic!

-Do you take it with milk?

-I do.

No sugar.

-There we are.

-There we go.

-Fork?

-Fork.

-For you.

-Yeah.

-There's that lovely apricot jam running through.

-Yeah, look at it.

I'm trying to do this with my little finger raised.

-I'll join you.

-There we go.

Oh, wow!

Oh, man!

-That is absolutely delicious.

-Takes me back to my childhood.

But the ones I had in my childhood were nothing like as good as this.

-Do you know what? That flavour of childhood is the marzipan.

-Yeah!

-Isn't it? Just straightaway.

-You're right.

A delicious chocolate version of this classic cake.

Perfect for a modern royal afternoon tea.

Do you know, the British habit of taking tea in the afternoon,

-afternoon tea...

-Yeah.

..started in the 17th century, and a lot to do with Audley End here.

-Right, OK.

-Because this was owned by Charles II,

and tea drinking was actually brought to this country,

at least in part, by his wife, Catherine of Braganza.

-She was Portuguese.

-Yeah.

She came here from Portugal, had a really rough journey,

got off the boat and said,

"I want a cup of tea."

And all they had was beer, ale.

-Right, OK.

-She soon changed that.

-And that's where tea came from?

Yeah, she soon changed that.

And I suppose the natural step then was cake.

Yeah, because they used to have sugar in their tea.

Everyone had sugar in their tea then.

And then later, Queen Alexandra, she loved afternoon tea,

-but she thought the poor should have it as well.

-Right.

And she reckoned that was the ideal thing for the poor maids of London.

Historian Annie Gray is finding out more about this pioneering Royal.

Princess Alexandra was the beautiful and extremely fashionable wife

of Edward, Prince of Wales, Queen Victoria's eldest son.

However, married to a prince though she may have been,

her husband was known as Edward the Caresser.

So, I think it's fair to say she hadn't exactly drawn a long straw

when it came to her marriage.

Alexandra turned a blind eye to her husband's many mistresses,

and threw herself into charitable works.

Her other great passion in life was afternoon tea,

as described in a book written by a member of the Royal household at the time.

"The teas", the author said, "were held in a charming sitting room.

"Places were set all around the long table, and there is a seemingly

"inexhaustible supply of cakes,

"both hot and cold, sandwiches of all kinds, rolls and jams."

In 1902, in order to celebrate her husband's coronation,

Alexandra hit upon the bright idea of combining these two important

elements in her life - tea taking and charitable work.

She sponsored a whole series of teas for 10,000 maids of all work.

1,000 of them came here to Fulham Palace,

to have their tea in the Bishop of London's garden.

At this time, domestic service was the biggest source of employment for women.

These skivvies and grafters at the bottom of the food chain

were about to be given a taste of the high life.

-Hello, I'm Miranda.

-Hello.

-Welcome to Fulham Palace.

Miranda Poliakoff is curator at Fulham Palace.

So, here we have my goodies that I've got out for you to see.

So, this invitation is very special to us.

It was for a Miss Ada Smith,

to tea at four o'clock on Tuesday July the 29th

to celebrate the coronation in 1902.

All the 10,000 maids who attended these teas were each given a brooch.

Ada was obviously a very careful lady,

and she left her brooch on her invitation.

It's such a remarkable thing to have.

And so what would the maids have been eating?

Well, we haven't got an exact description of what was served here,

but this cutting we have from the Daily Graphic says

that the tea was a substantial one, and much appreciated.

Sadly, the soon-to-be-crowned queen was unable to attend on the day

as the king was taken ill.

So the job of hosting 1,000 maids was left to the newly-appointed bishop.

He was very disappointed that the Queen actually didn't come on the day,

but he had his ladies.

THEY LAUGH

He had a military band and he had a choir from the Chapel Royal.

So it really was all singing, all dancing, quite literally,

for all these sort of belaboured maids.

He wrote in his memoirs that everything went well,

except that the 1,000 maids insisted in all kissing the band,

but the band didn't seem to mind, so that was fine.

And he actually, also, in addition to the normal tea they were given,

he also provided grapes from the hothouse here.

It must have been very special.

I mean, even his own butler, by the look of it, standing here with teapots and tea urns.

Yes, and also, ladies...

It was like society was turned topsy-turvy,

because the ladies waited on them.

Here they were at this very special place that they would never think they would be invited,

and being waited on by people who would normally be their employers.

10,000 girls having a really special day.

That's just something really quite nice.

Two of the classics in the afternoon tea world,

and indeed favourites in the Royal household,

are scones and chocolate eclairs.

Now, for a really grand, Royal afternoon tea,

there are certain essential ingredients, aren't there, Paul?

-Absolutely. Yes.

-Scones. Scoh-nes? Scones.

-Yes.

-Scones.

And the Queen, I think, likes a particular kind of scone.

She does, orange, and it's absolutely delicious.

It really works. Bit different as well.

So in these, your typical scone recipe,

and we've got orange blossom water in there, and orange zest.

So it's quite fragrant.

Really delicious.

-Would you like to try?

-Yeah, come on.

And what's also nice,

-to carry on that theme with the orange, is the marmalade.

-Mm-hmm.

-So...

-Now, do you put the marmalade on first, or the cream on first?

Of course, I'm from Cornwall.

-Oh, I see. Is that different?

-Absolutely, yeah. Very different.

-They do it the other way round, do they?

-Oh, yeah!

-In their benighted way.

-Yes, absolutely.

-So, we're going to go on with our lovely jam first, OK?

-Yeah.

-And then... Just a beautiful...

-Oh, just a small amount.

Just a small amount, Michael. Like that.

-Oh, this is going to be hell, isn't it?

-There you are.

-Look at that.

-OK.

-Go for it.

Mmm!

You've got a bad hand.

-It's lovely in orange.

-Nice, aren't they? Delicious.

I can see what the Queen means now.

-And the other thing you need to do...

-Yes.

BOTH: Eclairs!

-Absolutely.

-That's what you're going to do now, isn't it?

-Yes.

So, very simple, eclairs.

They are choux pastry, and we are going to fill them with a lovely...

What the French call "Creme Chantilly".

So, basically, a vanilla cream with fresh vanilla and icing sugar.

So, just get your nozzle right in the end

and just literally keep filling it with cream

until it's, like, just bursting out the ends.

It's extraordinary how many of these dishes that are so familiar

actually come from the Royal Family, or Royal Family chefs.

-One of the Royal Family's early chefs, a man called Careme in the 1800s.

-Yes.

-He was famous, wasn't he?

-Yes, almost the first...

-One of your mob.

-My mob!

-THEY LAUGH

Anyway, Monsieur Careme is supposed to be the man who invented the eclair.

Right, so we've just filled these right up with cream.

Just getting it all in so it's literally spurting out the edges.

-Yeah.

-OK.

Now, next, which I'm going to get you to help me with, is the fun bit.

So here we have chocolate glacage. Shiny, dark chocolate sauce.

So in there you've got golden syrup with cocoa powder, dark chocolate,

a little bit of glucose syrup, water, and you just bring those...

And some butter. And you just bring those ingredients to a simmer and then just whisk it.

-That gives it that lovely shine.

-And that's the point, isn't it?

Because "eclair" means "lightning" in French.

-It's got to shine. It's got to sparkle.

-Yeah, absolutely.

So just dipping it into that sauce.

Like so.

Now that's very clever. So you don't pour it over the top, as I would.

No, you don't pour it over the top.

And then just literally...

Like that, one by one.

You're being very precious about it, aren't you?

Just... It's down, and then just come up like that.

And then just pull it back, just gently over the surface...

-so you've got them like that.

-That's really good, isn't it?

-Yeah.

-Like a go?

-Yeah, I would.

-Go for it.

Turn it upside down like that and away you go.

You know I was saying that so many of our familiar dishes seem to come

from the Royal family? Well, arguably,

the Royal family were involved in inventing afternoon tea itself

because it's supposed to be the Duchess of Bedford who was one of

Queen Victoria's ladies-in-waiting, or ladies of the bedchamber,

who invented it in the 1840s, I think, 1850s,

because dinner was getting later and later and they were getting hungry

in the afternoons. So she invented afternoon tea.

Or that's what all the dictionaries say, anyway.

I don't know how true it is.

I made a bit of a horlicks of that, didn't I?

Hopefully you didn't see but you obviously have -

I've moved it over to there so it's not near mine!

-Can I have another go?

-Go for it!

I've made a complete shambles of that.

-What do you do...?

-Just push it down a bit more.

-That's it, push it down a bit more.

-Yeah.

-That's it.

Now take it and then just drag the excess off.

-Yeah, like that.

-That's it, lovely!

Lovely. Ooh, I like the line you've got going down the middle.

It's called feathering, that is.

-Is it?

-Yes.

-It's better than yours!

-It is, much better.

Naturally!

-Mmm.

-Let's get stuck in.

-Oh, now?!

-Yeah, let's do it. Let's do it.

-Here we go.

-Mmm!

-Warm chocolate, cold cream...

-Mmm.

-..and that lovely choux pastry exterior.

-Yeah.

-Yeah!

-Oh, hang on.

Let's have another go.

-Oh!

-How good are they?

-They're not bad, actually.

-They're all right, aren't they?

They're not bad. PAUL CHUCKLES

Mich Turner has created cakes for many A-list celebrations.

Often described as the queen of couture cakes,

she's also baked for numerous members of the Royal family.

The recipe I'm going to show you this afternoon is exactly the same

as the cake that I made for a larger celebration cake

for Her Majesty the Queen.

But today, we're going to make it as an afternoon tea cake.

For me, afternoon tea wouldn't be afternoon tea without a traditional, rich fruitcake.

I'm starting with melted butter and sugar and I'm going to add a big

tablespoon of treacle.

People often ask me - do I feel under pressure,

having baked for members of the Royal family?

Having the opportunity to celebrate cakes with

members of the Royal family has been wonderful.

You know, I've made a cake for Prince Charles for his birthday.

We painted his coat of arms on the side of the cake and we wrote in

English and in Welsh, "Happy birthday, Prince of Wales".

And for Her Majesty the Queen I've made a number of cakes,

but particularly and most memorable for me was

the diamond wedding anniversary cake that I made for a private Royal

family Christmas lunch.

And then Queen took the top tier with her to Sandringham to enjoy

over Christmas. So this fruitcake really has stood the test of time.

Mich now stirs in eggs and vanilla extract, then sieves flour,

adds a raising agent and a combination of spices.

Mich combines the batter with sultanas, currants,

raisins, glace cherries and ginger,

which have all been soaked in brandy for 48 hours.

Quite often you can have a fruitcake that has a lot of cake with very

little fruit in it, whereas mine's the alternative.

It's a lot of fruit that's wrapped up in a little bit of cake.

Mich transfers the batter to a lined tin and pops it in the oven.

And then, after two and three quarter hours,

the cake is ready to mould into afternoon-tea-sized portions.

The cake is baked and it's cooled.

So, starting right at the edge of the cake,

I'm going to take that cutter

and press really evenly all the way down.

Once divided, Mich brushes her cake with apricot jam

and is ready to apply a base layer of marzipan.

Lay that over the surface.

The marzipan itself will help to lock in

all the moisture inside the cake.

Cup it all the way around,

down to the base.

Cut that out, pop it through...

and that is the fruitcake ready to have its top coat of icing.

Brushing the cake with brandy before icing will not only add flavour,

it'll also create an antiseptic

barrier that will help preserve the cake.

So, that's brushed, lift the icing up

over the surface

and once I get right the way down to the base,

take the larger-sized cutter, press down...

..and that's the cake.

You use smoothers around the edge and on the top to ensure that you've

got the perfect finish.

And then, at this stage,

I'm going to put it straight on to a little disc before decoration.

Now for the intricate process of decorating the teacakes.

I've made these little afternoon tea cool Britannias

for Her Majesty the Queen.

As you can see, a labour of love,

but certainly worth the effort

to show that you've really thought about making that person feel

super special.

Making these individual crown cakes is so labour-intensive

that it can take Mich up to three days to produce 100.

I'm going to use this to pipe three leaves.

As I start piping the leaf,

I can give it a little wiggle to bring in the texture.

Release and lift up, and that creates the first leaf.

Turn to pipe the second and then the third one here...

And what this will do is create three beautiful leaves

that cover where the candy stripes started,

but, most importantly,

give me the anchor so that I can bring my red rose into position

on to the top of the cake. And that is my afternoon tea crown cake.

The rich fruitcake I made for Her Majesty the Queen

on a perfect cool Britannia.

100 years and more ago, our kitchen maid,

our Buckingham Palace kitchen maid, Mildred Nicholls,

seemed to spend most of her time doing puddings and desserts

if her recipe book is anything to go by.

And look at this, Paul. This is really fascinating because

a loose leaf in the recipe book is a recipe actually sent down

by the Queen to the kitchens -

-a recipe for Bath buns.

-So, the Queen sent this recipe down?

-Yep, to her.

-Wow!

-She's got it in here.

-Yeah.

-There's a recipe, though, for Bath buns.

It's a very simple recipe and actually, no disrespect,

quite a plain thing, a Bath bun.

It is a very simple recipe, as you've pointed out,

but what makes its special is this here.

And this is what we now know as a ferment, a starter,

when you're making bread. They would call it a sponge and in there,

Michael, is fresh yeast, milk, warmed - not to kill the yeast,

just warmed - sugar and flour, and that there's like a really sour,

yoghurty kind of like... It's just fermenting.

It's really delicious.

And this is Mildred's recipe on the instructions from the Queen.

Absolutely. Absolutely, which is brilliant.

-It's quite a thought.

-So we've got our sugar, our eggs and some butter.

This is simply known as creaming.

So we're just going to pop that down there and start it off nice and

slowly. Once it starts coming together, we can just take

that speed up slightly.

It's taking off.

-OK. Next bit...

-Yeah.

We are now just going to change our paddle for a dough hook...

cos now we don't want to beat air into it, Michael,

-we just want to form a dough.

-Mm-hmm.

So I'm just going to pop that in there like that...

-In with our flour.

-Yeah.

OK? So just plain flour.

-Yeah.

-Now we're going to very gently...

You see it's just rising and rising in the basin?

-I'm just going to pop that in there and it's important to get all of this in.

-Mmm.

-Get all of that in.

-Yeah.

I don't know if you can smell it, it smells like beer.

Yeah, it does actually. Quite exciting.

OK, down... And this bit, just gently...

-What this is going to do now is knead.

-Yeah.

That'll take a couple of minutes,

but what it will also do is work the gluten in the flour, cos we don't

want to just bind it together, we now need to kind of slowly

knock it, what we call knocking it. We work that gluten.

And that, Michael, is our dough.

As Mildred would've made it.

Right, here we go. So we've got this.

So, we're just going to knead it now, just gently knead it,

like that, like so.

-Do that for about a couple of minutes.

-Yeah.

Into a nice circle.

-Straight into our bowl.

-Yeah.

And, over here...

-Tea towel or clingfilm over the top.

-Yeah.

And over here...

it's now doubled in size.

-It's risen.

-Absolutely.

-And how long does it take you to do that?

That will take about half an hour.

So you've just got this kind of

beautiful dough that's increased in size.

What we do is pull it out gently onto the board like that, OK?

And again, we knock it, what we call knocking it back, again.

What's that for? What are you biffing it around for?

You're taking the air out so it's basically rising

again, rising again.

OK? Now, if you just grab about that much...

-Yeah.

-..and then roll that into a little...

-Like this?

-Absolutely.

Just perfectly like that, just nice and round.

Keep it nice and tight in your palm.

-Right.

-You put them on here?

-Pop them onto the tray.

-There we go.

-OK.

No, a bit more space apart because they're going to prove again.

-Oh, they're going to expand.

-And the reason we do that, Michael,

is so that the dough isn't chewy.

OK. So this will go into the oven for 15 minutes at 200 degrees.

-Quite hot.

-Quite a hot heat so they bake quickly.

-Yep.

-Oh, wow!

-Then...you have these.

-Look at those!

-Look how they've puffed up.

Light, sweet, delicious.

-They're ready to serve now?

-No, we just need to glaze them now.

So over here we have some golden syrup that we've just let down

with a little bit of water.

It's a Mildred recipe! THEY CHUCKLE

-So, literally, Michael, just dab it over...

-Just dab it on the top.

Absolutely, yeah. All over our buns, like so.

-Bit of shine on the top of the thing.

-Absolutely.

Really good for a lighter afternoon tea.

-So we've got our last one here.

-There we go.

-Right.

-So what's next?

-Pearl sugar.

-Basically like little crunchy icing sugar.

-Mm-hmm.

And then straight on like that.

-Don't they look fabulous?

-They do.

Also gives a nice texture.

-Right, can we now...

-There we are.

-Look at those!

-..have an afternoon-tea nibble?

-Yeah!

-Yes. Go for it. Get stuck in.

-No, after you this time.

-Go on, then.

All right. Which one? This one here?

-Yeah, OK, I'll take this one to keep it neat.

-Look at that.

-There we go.

-Oh, yes!

I'm going to...

Mmm!

-MICHAEL CHUCKLES

-How good are those?

Hang on, you've got a moustache!

Thank you, Paul. Another fine mess you've got me into.

That's all from our celebration of afternoon tea.

See you next time.

I'm going to have another go.