0:00:05 > 0:00:09I don't believe it's possible to live well without eating well,
0:00:09 > 0:00:13and of course this means different things on different days.
0:00:13 > 0:00:14But whatever the day,
0:00:14 > 0:00:18I want food that makes me feel good not just when I'm eating it...
0:00:20 > 0:00:22..but when I'm cooking it too.
0:00:22 > 0:00:25That's a big heap of gorgeousness there.
0:00:25 > 0:00:29Simply Nigella is about dishes that do just that.
0:00:29 > 0:00:31Recipes that relax and restore...
0:00:33 > 0:00:36..uplift and enrich.
0:00:36 > 0:00:38And that's perfect.
0:00:39 > 0:00:41Food I've enjoyed with family and friends...
0:00:41 > 0:00:43Mmm. Amazing.
0:00:43 > 0:00:49..as I've settled into my new kitchen and where I am in my life right now.
0:00:49 > 0:00:51Come with me, if you will, to the dark side -
0:00:51 > 0:00:53and I mean dark.
0:00:54 > 0:00:57I believe with all my heart that what and how we cook
0:00:57 > 0:01:00can make us feel better and more alive.
0:01:00 > 0:01:04Mmm. Wow. Absolutely delicious.
0:01:04 > 0:01:08And for me, a meal, however simple, is a celebration of life,
0:01:08 > 0:01:11and life is there to be celebrated.
0:01:42 > 0:01:46I think little rituals are so important in life,
0:01:46 > 0:01:50and a special one of mine is a weekly jaunt to a favourite shop
0:01:50 > 0:01:52where I pick up one or two things,
0:01:52 > 0:01:55but always a particular loaf of bread
0:01:55 > 0:02:00that forms the basis of a breakfast I eat more than any other.
0:02:03 > 0:02:07This loaf has a name I love saying - dinkelbrot.
0:02:07 > 0:02:09In other words, German spelt bread.
0:02:10 > 0:02:13Its nuttiness and heft makes it the perfect partner
0:02:13 > 0:02:16for the delicate, smooth flesh of avocado.
0:02:19 > 0:02:23I'm fully aware that avocado toast isn't a recipe,
0:02:23 > 0:02:25but it's part of the fabric of my life.
0:02:25 > 0:02:28I'm ready to eat it no matter what the time of day,
0:02:28 > 0:02:31but I have to say it comes in particularly handy
0:02:31 > 0:02:35for breakfast on those days when you fear that lunch
0:02:35 > 0:02:37may be later than you'd like.
0:02:39 > 0:02:43I like Hass avocados not least because it's easiest with these
0:02:43 > 0:02:45to tell whether they're ripe or not
0:02:45 > 0:02:48because the dark green skin, that sort of crocodile skin,
0:02:48 > 0:02:50goes a purply black.
0:02:52 > 0:02:53This is one of my favourite bits -
0:02:53 > 0:02:58the sound I get when I scrape that last bit of avocado.
0:03:01 > 0:03:06I love that buttery green flesh on the inside
0:03:06 > 0:03:10and that slightly brighter green by the skin.
0:03:13 > 0:03:14If I'm eating this at supper,
0:03:14 > 0:03:18I like the heady aniseed flavour of coriander,
0:03:18 > 0:03:20but at other times of day
0:03:20 > 0:03:24I like its more delicate cousin, dill.
0:03:24 > 0:03:29I think part of the point of avocado is that smoothy-rich blandness,
0:03:29 > 0:03:31but I need salt with that.
0:03:34 > 0:03:35Just as important for me,
0:03:35 > 0:03:38I always have to have a squeeze of lime.
0:03:41 > 0:03:45I know it's breakfast, but let's put a bit of fire in the engine -
0:03:45 > 0:03:47some dried chilli flakes.
0:03:49 > 0:03:55And my latest development in avocado toast experimentation,
0:03:55 > 0:03:58some ginger for extra pep.
0:03:58 > 0:04:01This is my favoured method for peeling ginger,
0:04:01 > 0:04:04just with tip of the teaspoon.
0:04:04 > 0:04:06And a little sedentary grating.
0:04:14 > 0:04:16Don't mind me while I mash.
0:04:21 > 0:04:26My toast of choice is ready and waiting and I can pile this on.
0:04:38 > 0:04:41I'm all about the pink and green at the moment
0:04:41 > 0:04:45and I have some breakfast radishes to crown my avocado toast with.
0:04:47 > 0:04:50Just is never a bad thing to start the day
0:04:50 > 0:04:52with something so beautiful.
0:04:52 > 0:04:56MUSIC: Uptight (Everything's Alright) by Stevie Wonder
0:04:58 > 0:05:03As much as I derive pleasure from the taste and beauty of food,
0:05:03 > 0:05:07I want the entire process from inspiration to empty plate
0:05:07 > 0:05:09to make me happy...
0:05:09 > 0:05:11Mmm, perfect.
0:05:12 > 0:05:16..whether it's a spiced cauliflower and chickpea salad for one...
0:05:17 > 0:05:19..a fragrant cake to share...
0:05:22 > 0:05:25..or a messy lamb feast for my family and friends.
0:05:27 > 0:05:30But above all, I relish how the ideas for my recipes
0:05:30 > 0:05:34are so often a result of joyous encounters
0:05:34 > 0:05:36with people or places.
0:05:36 > 0:05:39One of the things that has galvanised and inspired me
0:05:39 > 0:05:40in the kitchen recently
0:05:40 > 0:05:43was a holiday I took to Thailand last year.
0:05:43 > 0:05:47I'd been looking forward to it so much and it didn't disappoint.
0:05:47 > 0:05:49I wish I could say that
0:05:49 > 0:05:52my travel notebook was full of profound thoughts,
0:05:52 > 0:05:53but that would be a lie.
0:05:53 > 0:05:58All I did was stare at the sea and the sky
0:05:58 > 0:06:00and eat.
0:06:00 > 0:06:03The markets there are so beautiful
0:06:03 > 0:06:07and so full of slightly different unfamiliar produce
0:06:07 > 0:06:09that just made me long to cook.
0:06:09 > 0:06:13It's also where my fixation with pink and green started
0:06:13 > 0:06:16and it continues apace.
0:06:16 > 0:06:17Hmm.
0:06:17 > 0:06:20I think the best that can be said about this photo
0:06:20 > 0:06:23is that it shows that happiness trumps good hair.
0:06:26 > 0:06:29Apart from the fact that this is a very bad photograph,
0:06:29 > 0:06:33what this reminds me of is the wonderful noodle dishes
0:06:33 > 0:06:34I ate while I was there.
0:06:34 > 0:06:39Every day something a bit different but always so fresh and vibrant
0:06:39 > 0:06:41and full of flavour.
0:06:41 > 0:06:43Ah, and this.
0:06:43 > 0:06:47I ate something which was a noodle dish
0:06:47 > 0:06:49with cinnamon and prawns,
0:06:49 > 0:06:51and I know it sounds really, really odd,
0:06:51 > 0:06:53but it was extraordinary.
0:06:53 > 0:06:56I've never eaten anything like it
0:06:56 > 0:06:59and I knew I couldn't leave Thailand without the recipe.
0:07:02 > 0:07:04I've been alive a long time,
0:07:04 > 0:07:08and when it comes to eating I've spent that time wisely and well,
0:07:08 > 0:07:11so it's not often I come across something
0:07:11 > 0:07:15that tastes so different to anything I've eaten before.
0:07:15 > 0:07:19This is a stir-fry, comforting and familiar.
0:07:19 > 0:07:25Warm with ginger and hot with garlic.
0:07:25 > 0:07:27When I first ate this,
0:07:27 > 0:07:30it was cooked by a chef called Tum,
0:07:30 > 0:07:33spelt, or rather transliterated, T-U-M.
0:07:33 > 0:07:35Very gratifying.
0:07:35 > 0:07:37And he used Chinese celery,
0:07:37 > 0:07:40which is really mostly thin stalk and a lot of leaf.
0:07:40 > 0:07:46So, what I do is I use what I think of as the shoots
0:07:46 > 0:07:49from a leafy stick of celery,
0:07:49 > 0:07:54which I chop none too fastidiously, you'll be shocked to hear.
0:07:54 > 0:07:59And what the celery gives is an anise flavour
0:07:59 > 0:08:02but with herbal freshness.
0:08:02 > 0:08:08Now comes the same, but bringing base - star anise.
0:08:08 > 0:08:12And, as if to amplify the star anise,
0:08:12 > 0:08:16some cinnamon crumbled in in shards.
0:08:18 > 0:08:21I'm making a base for the prawns to cook in,
0:08:21 > 0:08:26so on top of those spices, some dark soy sauce.
0:08:26 > 0:08:27Steady with this.
0:08:28 > 0:08:32And on top of that, some light soy sauce,
0:08:32 > 0:08:35or thin, this is called, this Thai version
0:08:35 > 0:08:37with a fantastically fat child on it.
0:08:42 > 0:08:45A small dollop of oyster sauce for richness.
0:08:47 > 0:08:50And - don't faint - some ready-ground pepper.
0:08:50 > 0:08:53I never thought I'd see the day
0:08:53 > 0:08:56when I used school pepper in my cooking,
0:08:56 > 0:08:57but this really works.
0:09:03 > 0:09:04Now some water.
0:09:09 > 0:09:11Chicken stock concentrate.
0:09:11 > 0:09:15I never feel bad about using stock that isn't home-made.
0:09:15 > 0:09:17Chef Tum used chicken powder
0:09:17 > 0:09:19and that's the nearest thing I can get to it.
0:09:19 > 0:09:24And then some ketjap manis, which is like sweet soy ketchup.
0:09:31 > 0:09:36And into this bubbling brown liquid go the prawns.
0:09:36 > 0:09:39Wouldn't we all like to pop out to the local market
0:09:39 > 0:09:43to pick up some fresh, plump prawns and then stroll back down the beach?
0:09:43 > 0:09:46A large sun hat for me.
0:09:46 > 0:09:49But if I didn't think these frozen prawns worked here,
0:09:49 > 0:09:51I certainly wouldn't be cooking with them.
0:09:53 > 0:09:56Some of the sweetness of the prawns goes into this brown liquor
0:09:56 > 0:10:00and those deep spices cling to the prawns.
0:10:03 > 0:10:08And in go some glass noodles, cooked and drained.
0:10:12 > 0:10:16And stand back while I toss this together.
0:10:17 > 0:10:22I've always thought of Thai cooking as sprightly and sharp...
0:10:23 > 0:10:27..but there's something about the darkness and depth of this
0:10:27 > 0:10:28which is exciting.
0:10:30 > 0:10:35And now a startling punch of ground cloves...
0:10:36 > 0:10:39..and a pinch of ground cinnamon.
0:10:41 > 0:10:45Now, obviously none of these ingredients is new,
0:10:45 > 0:10:48but it's how they're used in a particular way
0:10:48 > 0:10:50that makes them taste so different,
0:10:50 > 0:10:54and that is the essence of what cooking is.
0:10:54 > 0:10:58This is Thai seafood as you've never tasted it.
0:10:58 > 0:11:01MUSIC: Too Busy Thinking About My Baby by Marvin Gaye
0:11:05 > 0:11:08A tawny tangle of noodles...
0:11:12 > 0:11:15..and these golden prawns.
0:11:15 > 0:11:20I rather love the shards of cinnamon going through it.
0:11:20 > 0:11:22Obviously, they're not to be eaten.
0:11:25 > 0:11:27The final touch -
0:11:27 > 0:11:31the leaves from the shoots of the celery.
0:11:33 > 0:11:36A friend of mine's father said if it goes in it,
0:11:36 > 0:11:37it's got to go on it.
0:11:47 > 0:11:50I said at the beginning that a stir-fry
0:11:50 > 0:11:53was comforting and familiar,
0:11:53 > 0:11:57but what this is is comforting and unfamiliar.
0:12:13 > 0:12:16I really wish I had a megaphone right now,
0:12:16 > 0:12:21because my enthusiasm for lamb ribs is evangelical.
0:12:21 > 0:12:24Not only are they the least expensive way
0:12:24 > 0:12:25of eating lamb,
0:12:25 > 0:12:28but the thing is, they are the most luscious.
0:12:34 > 0:12:36Hi. Can I have the lamb ribs, please?
0:12:38 > 0:12:40Lamb ribs are cut from the breast
0:12:40 > 0:12:43and I lived on breast of lamb when I was a student.
0:12:43 > 0:12:47I used to braise them in one piece all the time.
0:12:47 > 0:12:53Now I go for the ribs which I roast with cumin seeds and nigella seeds,
0:12:53 > 0:12:55and I can tell you it's the way forward.
0:12:57 > 0:12:58Thank you. Thank you.
0:13:03 > 0:13:06Because I want to keep the flavour of lamb ribs to the fore,
0:13:06 > 0:13:09I'm not coating them in a sticky glaze
0:13:09 > 0:13:12cos this is really about the marriage between spice and meat.
0:13:12 > 0:13:15I start with nigella seeds.
0:13:15 > 0:13:19I mean, if you have a spice with the same name as you,
0:13:19 > 0:13:20it's a bit rude not to use it.
0:13:24 > 0:13:27Their slight lemon-scented pepperiness
0:13:27 > 0:13:30is boosted by the glorious pungency of cumin.
0:13:30 > 0:13:33Hard for me to have lamb without cumin.
0:13:36 > 0:13:39The fat on the ribs means I need only a little oil,
0:13:39 > 0:13:42just to help the spices stick to them.
0:13:46 > 0:13:49To highlight the sweetness of the meat,
0:13:49 > 0:13:51the saltiness of some soy sauce.
0:13:54 > 0:13:58All I need now is some garlic - quite a bit of garlic.
0:13:59 > 0:14:01Just mince them in.
0:14:15 > 0:14:18So, all I do is smoosh the ribs in this scant mixture
0:14:18 > 0:14:21just so they're glossed with conker-shiny liquid
0:14:21 > 0:14:23and freckled with spices.
0:14:27 > 0:14:29Because they're a fatty cut,
0:14:29 > 0:14:32I roast them on a tin with a wire rack
0:14:32 > 0:14:34so all the excess fat drips down,
0:14:34 > 0:14:38but still it's that fat which gives them all the flavour
0:14:38 > 0:14:40and that lip-smacking stickiness.
0:14:44 > 0:14:47You certainly need a lot of napkins when you eat these.
0:14:52 > 0:14:54I was recently told that
0:14:54 > 0:14:56the literal translation of nigella seed in Arabic
0:14:56 > 0:14:58is 'seed of blessing',
0:14:58 > 0:15:01which seems entirely right for any sort of meal.
0:15:05 > 0:15:06I cook these in a low oven
0:15:06 > 0:15:09just till the meat is tender and the fat crisp.
0:15:16 > 0:15:20With these, I make my feta and avocado salad
0:15:20 > 0:15:24and I drape both avocado and feta in red onions
0:15:24 > 0:15:27which I am steeping in red wine vinegar.
0:15:32 > 0:15:37And what this does is take out the acrid burn of the onion.
0:15:37 > 0:15:41I can't eat raw onions any other way.
0:15:41 > 0:15:44And by the time I'm ready to make the salad,
0:15:44 > 0:15:48these strips will have turned a beautiful lambent puce.
0:16:05 > 0:16:08Inspiration for this salad comes from my sister Horatia,
0:16:08 > 0:16:13who often serves chunks of feta sprinkled with nigella seeds.
0:16:13 > 0:16:14Call it family solidarity.
0:16:18 > 0:16:21My version builds on this, adding avocado.
0:16:21 > 0:16:24The soft creaminess contrasts beautifully
0:16:24 > 0:16:26with the saltiness of the cheese.
0:16:27 > 0:16:31A scattering of pomegranate seeds provides fruity tang.
0:16:33 > 0:16:35And then those lucent strips of onion
0:16:35 > 0:16:38altogether so prettily pink and green.
0:16:40 > 0:16:43Finally, a drizzle of extra virgin olive oil.
0:16:44 > 0:16:46Along with some warm flatbread,
0:16:46 > 0:16:49this is all the accompaniment the lamb ribs need,
0:16:49 > 0:16:53and I'm ready for my sister and her lot to descend.
0:16:55 > 0:16:57Here we are. Ribs! Oh!
0:16:57 > 0:16:58Your fave, 'Rachy.
0:16:58 > 0:16:59Oh, divine.
0:17:06 > 0:17:07Ella, that's for you.
0:17:07 > 0:17:10Lovely. Mmm.
0:17:12 > 0:17:15Oh, these look fantastic.
0:17:15 > 0:17:17And I'll just do mine.
0:17:19 > 0:17:22I'm going to just dig in, I'm afraid.
0:17:26 > 0:17:28Oh! These are so good.
0:17:31 > 0:17:33Mmm!
0:17:33 > 0:17:35I'm smearing nigella seeds all over my cheek,
0:17:35 > 0:17:36but I feel I'm entitled.
0:17:36 > 0:17:37You are.
0:17:53 > 0:17:56I always find baking both uplifting and calming.
0:17:56 > 0:17:59My apricot and almond cake is no flamboyant creation
0:17:59 > 0:18:01with fancy decoration,
0:18:01 > 0:18:04but that's precisely why I'm drawn to it.
0:18:04 > 0:18:09As it cooks, it wafts the fragrance of rose water and cardamom
0:18:09 > 0:18:12and fills the place with serenity-inducing scent.
0:18:16 > 0:18:19Instead of soaking the apricots overnight
0:18:19 > 0:18:21in a bowlful of cold water,
0:18:21 > 0:18:24I simmer them briefly in a scant amount of liquid
0:18:24 > 0:18:26and two cardamom husks,
0:18:26 > 0:18:28and then I let them get cold, which doesn't take long.
0:18:28 > 0:18:31But this is more than a short cut.
0:18:31 > 0:18:34What it does is it plumps up the apricots
0:18:34 > 0:18:38and infuses them with cardamom at the same time.
0:18:39 > 0:18:42These are for the top of cake.
0:18:42 > 0:18:45It's about as near to crafts as I get.
0:18:47 > 0:18:49And you can probably see why.
0:18:51 > 0:18:54The rest of the apricots, the seeds from the cardamom pods
0:18:54 > 0:18:57and this scant amount of syrup go into the processor.
0:19:02 > 0:19:03Every last bit.
0:19:06 > 0:19:10This is an apricot and almond cake and I use ground almonds -
0:19:10 > 0:19:13200g of them - instead of flour,
0:19:13 > 0:19:18thus making this gluten-free and dairy-free, inadvertently.
0:19:18 > 0:19:22To add a bit of bite and glorious goldenness,
0:19:22 > 0:19:2550g of fine polenta - not instant.
0:19:27 > 0:19:29And some sugar - 150g.
0:19:32 > 0:19:35Not too much sugar, because there's a sweetness from the polenta
0:19:35 > 0:19:37and the ground almonds.
0:19:37 > 0:19:39Got a teaspoon of baking powder.
0:19:42 > 0:19:43Six eggs.
0:19:48 > 0:19:51These help the cake to rise...
0:19:53 > 0:19:55..and lend moisture.
0:19:59 > 0:20:01And now we blitz.
0:20:15 > 0:20:17Add the magic touch.
0:20:19 > 0:20:24The thing about lemon is that it really brings out other flavours.
0:20:25 > 0:20:26Two teaspoons.
0:20:29 > 0:20:34And a final fragrant addition, some rose water.
0:20:34 > 0:20:35Thing about rose water is
0:20:35 > 0:20:38a small amount and it's full of exotic promise,
0:20:38 > 0:20:41and too much and it's your great aunt's bubble bath.
0:20:41 > 0:20:44So, one teaspoon only.
0:20:46 > 0:20:47And then we blitz again.
0:20:47 > 0:20:51MUSIC: Two Lovers by Mary Wells
0:21:04 > 0:21:09This is a 20cm spring form and I've lined it and greased the sides
0:21:09 > 0:21:11and I let the batter just flow in.
0:21:17 > 0:21:21A few quick bursts of unchallenging activity
0:21:21 > 0:21:26and the batter is made and the oven takes care of the rest.
0:21:31 > 0:21:34And now time for my modest artistic endeavour.
0:21:37 > 0:21:40I'm encircling the cake with apricots.
0:21:42 > 0:21:47This needs about 40 minutes in a 180-degree oven.
0:22:02 > 0:22:07Once the oven's worked its magic and while the cake is still warm,
0:22:07 > 0:22:11I glaze it with some apricot jam that's been made more spreadable
0:22:11 > 0:22:13by a spritz of lemon juice.
0:22:15 > 0:22:19Then to finish, a scattering of finely chopped pistachios.
0:22:22 > 0:22:24And the gleaming goldenness of the cake
0:22:24 > 0:22:27and the tender green of the pistachios
0:22:27 > 0:22:31make this a thing of simple beauty.
0:22:54 > 0:22:56Warm spiced cauliflower and chickpea salad
0:22:56 > 0:22:59is one of my favourite simple suppers.
0:23:00 > 0:23:04It relies on those two basic ingredients,
0:23:04 > 0:23:05but transforms them.
0:23:06 > 0:23:09I want the cauliflower in small florets
0:23:09 > 0:23:13or as small as the constraints of my patience will allow.
0:23:19 > 0:23:23I can't take much credit for this transformation
0:23:23 > 0:23:27because it's all down to the warm spices
0:23:27 > 0:23:29and the heat of the oven.
0:23:29 > 0:23:33It's just bit of regular olive oil.
0:23:33 > 0:23:35And now the spices.
0:23:35 > 0:23:36Just a little cinnamon
0:23:36 > 0:23:40to evoke the sweetness of a balmy night in Morocco.
0:23:42 > 0:23:45I'm going to be a bit heavier-handed with the cumin,
0:23:45 > 0:23:48a spice that's irresistible to me.
0:23:53 > 0:23:56I want to disperse the spices in the oil
0:23:56 > 0:23:59to stop them clumping in the oven later.
0:24:01 > 0:24:04And now in these go.
0:24:11 > 0:24:13The oil is just enough
0:24:13 > 0:24:16to help the spices stick to the cauliflower
0:24:16 > 0:24:19and to stop the cauliflower from drying out in the oven.
0:24:22 > 0:24:25Roast cauliflower is a glorious thing.
0:24:27 > 0:24:28It doesn't hurt either
0:24:28 > 0:24:30that there's very little washing-up involved.
0:24:35 > 0:24:38Right, this goes into a hot oven - and I mean hot.
0:24:40 > 0:24:42I don't need to wash this up.
0:24:42 > 0:24:46I just add the cauliflower's partner in crime -
0:24:46 > 0:24:48some chickpeas.
0:24:48 > 0:24:52You can use canned chickpeas too, but the ones in jar are really lush.
0:24:56 > 0:25:03And to these I want the heat of harissa -
0:25:03 > 0:25:04Moroccan chilli paste.
0:25:07 > 0:25:09I'm dolloping in quite a lot
0:25:09 > 0:25:11because both the cauliflower and chickpeas
0:25:11 > 0:25:13can withstand a bit of fierceness.
0:25:21 > 0:25:24I love way the tomatoes almost ooze into a dressing
0:25:24 > 0:25:26in the heat of the oven.
0:25:47 > 0:25:51The cauliflower has already lost its Victorian pallor
0:25:51 > 0:25:53and things are really going to brighten up for it now.
0:26:03 > 0:26:06Love having an implement in each hand.
0:26:06 > 0:26:10Makes me feel busy but in an unchallenging way.
0:26:14 > 0:26:16And this goes back in
0:26:16 > 0:26:18just so the cauliflower cooks a little more.
0:26:18 > 0:26:20The chickpeas are already cooked
0:26:20 > 0:26:22and the wonderful thing about the oven's heat
0:26:22 > 0:26:26is that the cauliflower will soften but it doesn't get soggy.
0:26:44 > 0:26:47I'm grabbing a hefty amount of parsley
0:26:47 > 0:26:49because I don't want it as mere decoration
0:26:49 > 0:26:51but as the salad leaf itself.
0:27:04 > 0:27:08I know there's quite a lot here - not that it's stopped me before -
0:27:08 > 0:27:11but this is fantastic cold as well.
0:27:15 > 0:27:16Packed lunch tomorrow.
0:27:21 > 0:27:23Little salt.
0:27:27 > 0:27:29And some gorgeous...
0:27:29 > 0:27:32ruby jewels of pomegranate.
0:27:37 > 0:27:40And a final flourish of parsley.
0:27:42 > 0:27:47I find this sort of cooking just the perfect way to decompress,
0:27:47 > 0:27:52and I am going to continue my relaxation programme with this.
0:28:21 > 0:28:23Action. Everything's got to be smooth.
0:28:26 > 0:28:29GLASS CLINKING Action.
0:28:29 > 0:28:32METALLIC CLANGING
0:28:32 > 0:28:35UTENSILS RATTLING
0:28:35 > 0:28:36Action.
0:28:41 > 0:28:44I've been told that the literal translation in Arabic
0:28:44 > 0:28:47for nigella seed is 'seed of blessing',
0:28:47 > 0:28:49which I rather like.
0:28:49 > 0:28:52SHE LAUGHS
0:28:52 > 0:28:53Maybe that's going too far.