0:00:02 > 0:00:06MUSIC: For Once In My Life by Stevie Wonder
0:00:06 > 0:00:11I don't believe it's possible to live well without eating well.
0:00:11 > 0:00:14Now, of course, this means different things on different days.
0:00:14 > 0:00:18But whatever the day, I want food that makes me feel good,
0:00:18 > 0:00:19not just when I'm eating it...
0:00:21 > 0:00:23..but when I'm cooking it, too.
0:00:25 > 0:00:27Food of the gods?
0:00:27 > 0:00:29Simply Nigella is about dishes that do just that.
0:00:31 > 0:00:33Recipes that relax and restore...
0:00:34 > 0:00:37..uplift and enrich.
0:00:37 > 0:00:38It is so seriously good.
0:00:40 > 0:00:43Food I've enjoyed with family and friends...
0:00:43 > 0:00:45Divine.
0:00:45 > 0:00:49..as I've settled into my new kitchen and where I am in my life right now.
0:00:50 > 0:00:54I just can't wait to sink into this lemony lusciousness.
0:00:55 > 0:00:59I believe with all my heart, that what and how we cook,
0:00:59 > 0:01:02can make us feel better and more alive.
0:01:02 > 0:01:05- Mmm.- Wow. Absolutely delicious.
0:01:05 > 0:01:09And for me, a meal, however simple, is a celebration of life
0:01:09 > 0:01:12and life is there to be celebrated.
0:01:14 > 0:01:19MUSIC: For Once In My Life by Stevie Wonder
0:01:23 > 0:01:28MUSIC: Why You Wanna Make Me Blue by The Temptations.
0:01:37 > 0:01:39For me, one of the joys of cooking lies in marrying
0:01:39 > 0:01:43the comfort of the familiar, with the excitement of the new.
0:01:43 > 0:01:46This never means striving for novelty,
0:01:46 > 0:01:48but simply responding to fresh enthusiasms
0:01:48 > 0:01:51and that's certainly how my chai muffins came about.
0:01:59 > 0:02:04Taking tea in muffin form, seems to me, just about ideal for breakfast.
0:02:06 > 0:02:08And the tea I choose is chai.
0:02:13 > 0:02:18Now, I do know that chai just means tea, but the thing about this,
0:02:18 > 0:02:23is that it brings such scented richness without heft.
0:02:23 > 0:02:28And I think the best vehicle for conveying this wonderful scent,
0:02:28 > 0:02:32is the light fragrance of almond milk.
0:02:34 > 0:02:38You need about 225mls, just under a cup.
0:02:41 > 0:02:46And I infuse the milk with chai, simply, if inelegantly,
0:02:46 > 0:02:52by tearing a couple of teabags, letting the tea spill out.
0:03:01 > 0:03:06And on top of what is now almost a chai latte,
0:03:06 > 0:03:09a teaspoon of ground cinnamon.
0:03:09 > 0:03:12There is cinnamon in chai, it's a mixture of spices,
0:03:12 > 0:03:15normally cardamom, ginger, maybe a teeny bit of black pepper,
0:03:15 > 0:03:18but I'm adding a bit more cinnamon.
0:03:19 > 0:03:23Stir it together, although, at this stage,
0:03:23 > 0:03:28the cinnamon will stay as rather Aztec brown powder on top.
0:03:28 > 0:03:32Doesn't worry me, don't let it worry you.
0:03:32 > 0:03:36Heat on, just until it's almost bubbling, don't let it boil,
0:03:36 > 0:03:39so that the spices really infuse the milk.
0:03:41 > 0:03:45And, along with the almond milk, some almonds. 75g.
0:03:49 > 0:03:55I'm chopping them, so that some are quite rough
0:03:55 > 0:03:59and others are splintery shards and there's a teeny bit of dust.
0:03:59 > 0:04:03Of course, they have a flavour, but so important they have texture.
0:04:06 > 0:04:09Right, so, that's the nuts chopped.
0:04:09 > 0:04:10Off with this.
0:04:11 > 0:04:14Just pour it to get cool.
0:04:14 > 0:04:16Can you see that wonderful colour?
0:04:17 > 0:04:20And I can get on with the dry ingredients.
0:04:22 > 0:04:24Now, we get to the spelt flour.
0:04:26 > 0:04:28Spelt used to be known as dinkel wheat,
0:04:28 > 0:04:31which I rather like, and, in fact, in Germany,
0:04:31 > 0:04:34where spelt is very popular, it is still called dinkel.
0:04:36 > 0:04:37About 400g.
0:04:39 > 0:04:43And two and a half teaspoons of baking powder.
0:04:45 > 0:04:49And 150g of soft light brown sugar.
0:04:49 > 0:04:52Oh, wonderfully sandy.
0:04:53 > 0:04:56I use unsweetened almond milk, so that's why I have the sugar
0:04:56 > 0:04:57and you need it.
0:05:00 > 0:05:02Just going to mix this up a teeny bit.
0:05:02 > 0:05:04That's the dry ingredients.
0:05:06 > 0:05:08And then I can get on with the wet.
0:05:09 > 0:05:14My chai-infused milk is cool enough, so, on top of that,
0:05:14 > 0:05:19I want 115mls of oil, about two of these.
0:05:23 > 0:05:25Any vegetable oil is fine here.
0:05:28 > 0:05:31And finally, two eggs.
0:05:39 > 0:05:43I want to whisk these together, but I'm going to have to go slowly
0:05:43 > 0:05:46and patiently, so that I don't splash everything,
0:05:46 > 0:05:49although it doesn't come naturally to me.
0:05:53 > 0:05:55And that's enough.
0:05:56 > 0:05:58So...
0:05:59 > 0:06:01Spoke too soon about the dry ingredients.
0:06:01 > 0:06:03I did forget to put in my almonds.
0:06:03 > 0:06:07I don't want all of them now, I leave a few back to sprinkle on
0:06:07 > 0:06:10just before they go in the oven.
0:06:11 > 0:06:17Here we are, and in goes this rather gorgeously tinted liquid.
0:06:19 > 0:06:25And the wonderful thing about making muffins, is that it doesn't matter
0:06:25 > 0:06:31how badly you stir, because a lumpy batter makes the lightest muffins.
0:06:34 > 0:06:36Right, my spice-speckled mixture is ready.
0:06:36 > 0:06:39Just going to fill a muffin tin.
0:06:42 > 0:06:44I like to use an ice-cream scoop to fill.
0:06:49 > 0:06:53Makes me feel very decisive as I release the batter.
0:06:56 > 0:07:00This is quite a calming way to start the day.
0:07:04 > 0:07:07It's quite interesting that despite being infused with tea,
0:07:07 > 0:07:09they do look rather coffee coloured.
0:07:10 > 0:07:16Now, sprinklingtons. I have reserved these almonds.
0:07:16 > 0:07:22So 20/25 minutes in a 200 degree oven
0:07:22 > 0:07:25and then we are ready to go into battle for the day.
0:07:25 > 0:07:28MUSIC: It's A Shame by Detroit Spinners.
0:07:52 > 0:07:59MUSIC: Things We Said Today by The London Jazz Four.
0:08:07 > 0:08:12I absolutely adore beef short ribs, known poetically by butchers
0:08:12 > 0:08:13as Jacob's Ladder.
0:08:13 > 0:08:17The meat is just so sweet and tender.
0:08:17 > 0:08:20OK, well, I am making my Asian-Flavoured Ribs,
0:08:20 > 0:08:22- as usual, please, Adam. - OK, Lovely.
0:08:22 > 0:08:24And the thing about this, when I cook it
0:08:24 > 0:08:28I need the ribs cut into chunks of about five centimetres.
0:08:32 > 0:08:34Lovely, thank you.
0:08:42 > 0:08:44Now, my short ribs.
0:08:44 > 0:08:48For me, these sing so sweetly when imbued with Asian flavours.
0:08:48 > 0:08:52Now, Asia is a large continent and there are rich pickings
0:08:52 > 0:08:53and I take full advantage of that,
0:08:53 > 0:08:57because I have a compulsion for buying ingredients from this part
0:08:57 > 0:09:02of the world, partly because they can look so beautiful.
0:09:02 > 0:09:04I mean I love her.
0:09:04 > 0:09:10But, also because I rely on them to provide such bold flavour.
0:09:10 > 0:09:12Now, going to start now, I could stay here, but I won't.
0:09:14 > 0:09:16This, my Chinese rice wine.
0:09:16 > 0:09:19We're all used to cooking with wine, in other words, grape wine,
0:09:19 > 0:09:25but you use rice wine in cooking and it's like a revelation.
0:09:25 > 0:09:27The best way I have of describing this,
0:09:27 > 0:09:30I suppose, would be to say it's like dry sherry mixed with
0:09:30 > 0:09:34a little bit of brandy, so there's warmth and depth.
0:09:34 > 0:09:39And I also want hoisin.
0:09:39 > 0:09:44Now, what hoisin brings, is that most fashionable of tastes - umami.
0:09:44 > 0:09:48In other words, intense savouriness, but here,
0:09:48 > 0:09:53it's matched with an equally rich sweetness, so everything is balanced
0:09:53 > 0:10:01and to complete this, we need just a sprinkling of dried chillies.
0:10:04 > 0:10:09There is a certain graphic beauty to these Flintstone hunks of meat.
0:10:11 > 0:10:15And, yes, they are striated and feathered with fat
0:10:15 > 0:10:18but it's this fat that gives so much flavour.
0:10:18 > 0:10:23And there is also the crucial matter of the bones.
0:10:23 > 0:10:26There is an old English saying.
0:10:26 > 0:10:29The closer the bone, the sweeter the meat.
0:10:34 > 0:10:36So, a goodly amount of hoisin.
0:10:41 > 0:10:45You don't need stock, because there's so much flavour from the short ribs,
0:10:45 > 0:10:47so, water, simply water.
0:10:52 > 0:10:55Some Chinese rice wine.
0:11:03 > 0:11:05And a little bit of soy. Not too much.
0:11:07 > 0:11:10Not a secret ingredient, but a fantastic one.
0:11:17 > 0:11:22And now, I want fennel, I want cinnamon, I want star anise.
0:11:22 > 0:11:24I want ginger and I want cloves.
0:11:24 > 0:11:28And I do this lazily and easily with some five spice powder.
0:11:32 > 0:11:39Quite a lot, but the glory of long slow-cooking, is that flavours
0:11:39 > 0:11:41always mellow. You can be bolder.
0:11:42 > 0:11:45And don't be frightened by the amount of chilli.
0:11:47 > 0:11:50This gives warmth, it's not going to blow your head off.
0:11:54 > 0:11:57I want a small amount of sesame oil.
0:11:57 > 0:11:58I don't need any extra fat,
0:11:58 > 0:12:01but I do want the toastiness of the sesame oil.
0:12:03 > 0:12:08Stir everything together, just so I can get an early preview
0:12:08 > 0:12:11of this rather feisty fragrance.
0:12:13 > 0:12:17And a final ingredient. I want four fat cloves of garlic.
0:12:20 > 0:12:23I just grate them straight in.
0:12:24 > 0:12:30And because of the long time in the oven and the resting afterwards,
0:12:30 > 0:12:33you don't get any acrid hit from the garlic, just sweet mellowness.
0:12:35 > 0:12:36And now...
0:12:38 > 0:12:40..for the sacred anointing.
0:12:45 > 0:12:46Brilliantly mixed.
0:12:52 > 0:12:56This spicy bath that the beef will braise in,
0:12:56 > 0:13:01is scant, but that doesn't matter. I have a plan.
0:13:01 > 0:13:04I'm making a little covering for it.
0:13:04 > 0:13:10Slightly lower roof that stops any of this from evaporating
0:13:10 > 0:13:12and keeps every bit of flavour in.
0:13:12 > 0:13:16And now, a lazy long and slow braise in the oven,
0:13:16 > 0:13:19and deep pleasure awaits.
0:13:20 > 0:13:25MUSIC: Revival by Martine Girault.
0:13:37 > 0:13:40After the beef ribs have had a good four hours in a really low oven,
0:13:40 > 0:13:44let the rich stew cool without its lid or paper covering.
0:13:44 > 0:13:48MUSIC: Revival by Martine Girault.
0:13:53 > 0:13:55As soon as the ribs are cool enough to the touch,
0:13:55 > 0:13:59I put on my CSI gloves and tenderly remove the bone from each chunk.
0:14:11 > 0:14:13Then, this is crucial.
0:14:13 > 0:14:15Put the stew in the fridge for at least a day,
0:14:15 > 0:14:19so that the flavours deepen and yet mellow at the same time.
0:14:30 > 0:14:32When you're ready to serve,
0:14:32 > 0:14:36lift out the now hard layer of fat that will have risen to the top.
0:14:36 > 0:14:39Again I glove up for this and it's a job I adore doing.
0:14:48 > 0:14:51And all that's left to do now, is reheat the aromatic stew
0:14:51 > 0:14:53in an oven for about an hour,
0:14:53 > 0:14:55making sure it's piping hot before serving.
0:15:01 > 0:15:02And now...
0:15:04 > 0:15:09The wonderful thing about my short ribs, is that because they're cooked
0:15:09 > 0:15:11so gently and for such a long time,
0:15:11 > 0:15:15is that they are meltingly soft, but they still hold their shape.
0:15:15 > 0:15:20I think they need nothing more than a little sprinkle,
0:15:20 > 0:15:22some coriander.
0:15:22 > 0:15:25That earthiness is the perfect partner here.
0:15:26 > 0:15:30And a few pin pricks of sweet heat with some chilli.
0:15:33 > 0:15:37And, frankly, you know, I have been uncharacteristically patient.
0:15:37 > 0:15:41Took a long time to cook, my patience limit is reached,
0:15:41 > 0:15:44I'm going to treat myself to a bit now.
0:15:46 > 0:15:53What I like, is a spritz of sharp lime on all that rich sweetness.
0:15:53 > 0:15:54Mmm.
0:15:55 > 0:15:58MUSIC: The In Crowd by Ramsey Lewis Trio.
0:16:14 > 0:16:17It doesn't matter who I'm cooking for, or what the occasion is,
0:16:17 > 0:16:21I always want my time in the kitchen to relax and inspire me
0:16:21 > 0:16:23and allow me to savour the moment.
0:16:26 > 0:16:30When I have people over, I don't do formality, I do cosy
0:16:30 > 0:16:32and I feed my friends my fish tacos
0:16:32 > 0:16:36because a bit of DIY at the table really helps people relax.
0:16:37 > 0:16:42And I can't think of anything better after than my salted chocolate tart,
0:16:42 > 0:16:45which is so much easier to make than it sounds.
0:16:46 > 0:16:50No pastry is involved for starters, I just potter about in the kitchen
0:16:50 > 0:16:53the night before, crushing up some biscuits.
0:16:54 > 0:16:57For the base, I like to use chocolate sandwich biscuits,
0:16:57 > 0:17:01which I break up roughly before dropping them into a food processor.
0:17:07 > 0:17:09Next, I add some good dark chocolate.
0:17:12 > 0:17:15I give this a blitz until I have beautiful earthy rubble.
0:17:19 > 0:17:22On top of this, I add some soft unsalted butter
0:17:22 > 0:17:25and smoked sea salt flakes.
0:17:25 > 0:17:28Though you can, of course, use regular sea salt flakes.
0:17:28 > 0:17:32This gets another blitz until the butter is incorporated.
0:17:36 > 0:17:39I tip this mixture into a loose bottom flan tin then press
0:17:39 > 0:17:42it down and around the edges with my hands
0:17:42 > 0:17:44before smoothing with the back of a spoon.
0:17:48 > 0:17:51I leave the lined case in the fridge to set overnight,
0:17:51 > 0:17:55so that all I need to do the next day, is melt a few luscious
0:17:55 > 0:17:57ingredients together for the filling.
0:18:03 > 0:18:06I begin by finely chopping a slab of chocolate.
0:18:06 > 0:18:08Again it must be good and dark.
0:18:13 > 0:18:15So, I have already laid the foundations for my
0:18:15 > 0:18:18salted chocolate tart, in other words made the base,
0:18:18 > 0:18:20and now for the filling.
0:18:20 > 0:18:24I'm going to start off by using a word that
0:18:24 > 0:18:30I love, which is, I'm going to slake some cornflour in milk.
0:18:32 > 0:18:36This gives a satiny lusciousness to the chocolate filling.
0:18:43 > 0:18:45Right, that's done.
0:18:45 > 0:18:48Feeling very efficient in a warm kind of a way.
0:18:49 > 0:18:54And now, we need some cream, a lake of cream.
0:18:56 > 0:19:00I've used very good dark chocolate, so I need a bit of sugar.
0:19:02 > 0:19:05And then the cosy sweetness of vanilla.
0:19:08 > 0:19:11You can use extract, but I love this goo.
0:19:13 > 0:19:15So, that's the light side.
0:19:15 > 0:19:19- Now, come with me, if you will, to the dark side. And I- mean- dark.
0:19:22 > 0:19:24Some instant espresso.
0:19:24 > 0:19:26I use this a lot with chocolate,
0:19:26 > 0:19:32because it provides a really deep, dark hinterland.
0:19:36 > 0:19:38In life, I have no truck with bitterness.
0:19:38 > 0:19:44In the kitchen, I'm drawn to it, so I want some cocoa.
0:19:44 > 0:19:47And although sieving is my least favourite job in the kitchen,
0:19:47 > 0:19:50I am prepared to do this now, because it's worth it.
0:19:55 > 0:19:58I promised a salted chocolate tart, but I'm going one better.
0:19:58 > 0:20:00Smoked salt.
0:20:00 > 0:20:04I am a person of passions and I love this stuff.
0:20:04 > 0:20:07It brings a slight note of the bonfire.
0:20:08 > 0:20:11Now, the chocolate goes into the pan...
0:20:11 > 0:20:12here.
0:20:17 > 0:20:20And then, finally,
0:20:20 > 0:20:23an ooze of extra virgin olive oil.
0:20:23 > 0:20:27It would be more usual to use butter here, but the thing is, to me,
0:20:27 > 0:20:29butter just merges in with the cream,
0:20:29 > 0:20:34it doesn't add anything, and this brings a sort of slightly grassy,
0:20:34 > 0:20:37peppery savouriness, as well as gleam.
0:20:39 > 0:20:41And on we go.
0:20:41 > 0:20:45At this stage, I just want the chocolate to start melting.
0:20:45 > 0:20:49Then I can add my slaked cornflour.
0:20:55 > 0:20:58Right, so the chocolate's melted now.
0:21:01 > 0:21:02In this goes.
0:21:05 > 0:21:08The cornflour helps this mixture to thicken,
0:21:08 > 0:21:11and without eggs, which makes life very simple.
0:21:13 > 0:21:17I mean, you saw how easy the tart base was to make.
0:21:17 > 0:21:21This is even easier. I mean, it's embarrassingly easy.
0:21:25 > 0:21:27Now, it's quite easy to tell when it's ready.
0:21:27 > 0:21:28I mean, you can see how thick it is.
0:21:28 > 0:21:32But this is the scientific method.
0:21:32 > 0:21:36Lift up the spoon, draw your finger across the back...
0:21:37 > 0:21:40..and you can see that it's not trickling.
0:21:40 > 0:21:42That line is staying there.
0:21:42 > 0:21:47That means, turn off the heat and pour into a jug to cool.
0:21:49 > 0:21:52It's got to be cool enough so that it doesn't melt
0:21:52 > 0:21:57the biscuit base, but I still want it to have a bit of flow to it,
0:21:57 > 0:22:01so when I pour it into the base, it will just ripple in.
0:22:02 > 0:22:06To prevent it getting a skin, I'm going to scrunch up some
0:22:06 > 0:22:11dampened parchment, which I have about my person, as one does.
0:22:11 > 0:22:13Just put it on the top.
0:22:13 > 0:22:15My mother taught me this.
0:22:17 > 0:22:21So, once this has cooled down a bit, I can build on my foundations.
0:22:29 > 0:22:31And that's perfect.
0:22:32 > 0:22:36I want it to wave its way into the tin.
0:22:56 > 0:23:01Just a little shimmy to make it flat and even.
0:23:03 > 0:23:06And now it needs to go in the fridge to set for later,
0:23:06 > 0:23:08and a deep, deep joy awaits.
0:23:14 > 0:23:17'So, that's pudding for my deliciously laid-back lunch sorted.
0:23:17 > 0:23:20'I'll make the main course while my guests settle in.
0:23:20 > 0:23:22'They'll have a teeny bit of a wait,
0:23:22 > 0:23:25'but this one is definitely best served fresh out of the oven.'
0:23:25 > 0:23:27Tortilla you.
0:23:27 > 0:23:28Look at that modest amount.
0:23:28 > 0:23:30NIGELLA GIGGLES
0:23:31 > 0:23:35While my fish tacos are inspired by my many visits to taquerias
0:23:35 > 0:23:40on the west coast of America, rest assured, no frying is involved.
0:23:40 > 0:23:44These are lovely hake fillets which I've just sliced lengthwise,
0:23:44 > 0:23:50and on the hake I want some paprika,
0:23:50 > 0:23:51for just a gentle kick.
0:23:54 > 0:23:55And...
0:23:56 > 0:23:58..the fragrant earthiness of cumin.
0:24:00 > 0:24:01Bit of salt.
0:24:01 > 0:24:04NIGELLA'S GUESTS CHATTER IN DISTANCE
0:24:09 > 0:24:10Sprinkle this over.
0:24:17 > 0:24:19Rather messily.
0:24:25 > 0:24:28I'm roasting the fish, so I need a bit of olive oil.
0:24:33 > 0:24:36I don't want to bombard them with flavour, because there's
0:24:36 > 0:24:40so much going on with the fish taco, and that's the point,
0:24:40 > 0:24:42but a bit of garlic - always good.
0:24:49 > 0:24:52And now... Mm! Wonderful anointing.
0:24:55 > 0:24:59I roast the fish at a very high temperature for a very short time,
0:24:59 > 0:25:01so the garlic doesn't burn.
0:25:05 > 0:25:06Right, into the oven.
0:25:06 > 0:25:08MUSIC: Mercy by Duffy
0:25:14 > 0:25:17Now, I do know that you wouldn't find corn niblets
0:25:17 > 0:25:19in a taqueria on the west coast of America.
0:25:19 > 0:25:21But this is what I do.
0:25:21 > 0:25:23A can of corn niblets...
0:25:24 > 0:25:26..bit of salt...
0:25:26 > 0:25:28chopped red chilli...
0:25:30 > 0:25:34..and some chopped coriander, or cilantro, as they say over there.
0:25:39 > 0:25:41Mmm! Perfect!
0:25:43 > 0:25:45And a quick decant.
0:25:53 > 0:25:55'Along with the corn,
0:25:55 > 0:25:59'I like to have some mayo spiked with chilli sauce on the side,
0:25:59 > 0:26:03'as well as a tangle of red onions that I've steeped in lime juice.'
0:26:09 > 0:26:11Just gorgeous.
0:26:18 > 0:26:21Have to concentrate so I don't drop them.
0:26:27 > 0:26:32And now, I'm going to add a touch of much denigrated iceberg.
0:26:32 > 0:26:36Gives such great crunch in the tacos.
0:26:36 > 0:26:38Teeny bit of coriander.
0:26:41 > 0:26:44I'll just grab my tortillas, and it's taco time.
0:26:44 > 0:26:47MUSIC: This Old Heart Of Mine by The Isley Brothers
0:26:47 > 0:26:49The fish and the tortillas.
0:26:50 > 0:26:53I'm afraid I haven't made the tortillas myself.
0:26:53 > 0:26:54- There you are.- Oh, thank you.
0:26:54 > 0:26:56There.
0:26:58 > 0:27:00I'll wait.
0:27:00 > 0:27:02You're going your own way.
0:27:03 > 0:27:04SHE CHUCKLES
0:27:04 > 0:27:06OK, it's very interesting, the psychology
0:27:06 > 0:27:09of the different fillings. Can I have the serving spoons
0:27:09 > 0:27:11before Binksie gets them?
0:27:11 > 0:27:13Just fold it over like a Cornish pasty.
0:27:13 > 0:27:15THEY LAUGH
0:27:18 > 0:27:20I'm sorry, I'm not waiting for all of you.
0:27:23 > 0:27:26How did you do yours? You went for a side head.
0:27:26 > 0:27:27I went for a Woody Woodpecker.
0:27:27 > 0:27:29THEY LAUGH
0:27:29 > 0:27:32We're all going to have neck ache by the end of it.
0:27:32 > 0:27:34Mm...
0:27:34 > 0:27:35# Yes, I do....
0:27:37 > 0:27:38# I love you... #
0:27:38 > 0:27:42- Hettie, I've made your favourite. - Oh, my gosh.
0:27:42 > 0:27:44That looks beautiful.
0:27:44 > 0:27:45Cut you a slice.
0:27:45 > 0:27:47No, you cut yours.
0:27:49 > 0:27:50# Mad about you... #
0:27:52 > 0:27:55- There you go. - Oh, that looks so good.- Mmm.
0:27:58 > 0:28:02- Mmm.- Mmm.- Oh, that is so delicious.
0:28:06 > 0:28:08# I love you
0:28:08 > 0:28:10# Yes, I do
0:28:10 > 0:28:12# Yes, I do
0:28:13 > 0:28:15# I love you
0:28:15 > 0:28:18# Yes, I do
0:28:18 > 0:28:19# Yes, I do
0:28:27 > 0:28:29# Darling, I'm
0:28:29 > 0:28:31# Weak for you
0:28:31 > 0:28:33# Darling, I'm... #
0:28:33 > 0:28:36- Action.- We're used to making stews with wine made from grapes.
0:28:36 > 0:28:40You try using this 'wice'...
0:28:40 > 0:28:41(WHINING) Oh!
0:28:41 > 0:28:44- Action.- OK. I don't know what's happening to me.- OK.
0:28:44 > 0:28:47I can do it. I know that it's not that, it's cos I'm saying 'wice'...
0:28:47 > 0:28:49Ra... 'Wice' wine.
0:28:49 > 0:28:52I'm not, you know, I'm not managing to say 'rice'.
0:28:52 > 0:28:57- Action.- It's Chinese rice wine, and it will just change your life.
0:28:57 > 0:29:00Oh. I'm doing... Sorry.
0:29:00 > 0:29:03OK, OK, OK. OK, OK, right. Last time.
0:29:03 > 0:29:06We've got to get it done, otherwise you're just going to have to find
0:29:06 > 0:29:08someone with dark hair and slightly too much weight on her
0:29:08 > 0:29:10and make her do it.