0:00:06 > 0:00:10I don't believe it's possible to live well without eating well.
0:00:10 > 0:00:14Though, of course, this means different things on different days.
0:00:14 > 0:00:18'But whatever the day, I want food that makes me feel good
0:00:18 > 0:00:19'not just when I'm eating it...
0:00:21 > 0:00:23'..but when I'm cooking it, too.'
0:00:25 > 0:00:26Food of the gods.
0:00:26 > 0:00:30'Simply Nigella is about dishes that do just that.
0:00:31 > 0:00:33'Recipes that relax and restore.
0:00:34 > 0:00:37'Uplift and enrich.'
0:00:37 > 0:00:39It is so seriously good.
0:00:41 > 0:00:43'Food I've enjoyed with family and friends.
0:00:45 > 0:00:49'As I've settled into my new kitchen and where I am in my life right now.'
0:00:51 > 0:00:53A tawny tangle of noodles.
0:00:55 > 0:00:59I believe with all my heart that what and how we cook
0:00:59 > 0:01:01can make us feel better and more alive.
0:01:04 > 0:01:05That is so good!
0:01:05 > 0:01:09And for me a meal, however simple, is a celebration of life.
0:01:09 > 0:01:11And life is there to be celebrated.
0:01:38 > 0:01:40In the middle of a busy week,
0:01:40 > 0:01:43it can be hard to feel inspired about food first thing in the morning.
0:01:43 > 0:01:46And I speak as someone who obsesses about what she eats
0:01:46 > 0:01:48for the rest of the day.
0:01:48 > 0:01:51But if I make my toasty olive oil granola ahead of time,
0:01:51 > 0:01:53when I've got an hour to spare,
0:01:53 > 0:01:56I know I can breakfast with brio every day of the week.
0:02:06 > 0:02:08'I get through such a lot of this
0:02:08 > 0:02:10'that I make quite a big batch at a time.
0:02:10 > 0:02:12'First of all, I need rolled oats,
0:02:12 > 0:02:14'or any porridge oats that aren't instant,
0:02:14 > 0:02:17'which I spice warmly with ground ginger and cinnamon.
0:02:20 > 0:02:23'And I like to add a sprightly sprinkle of sea salt flakes,
0:02:23 > 0:02:26'which seems to bring out the spices.
0:02:26 > 0:02:28'Next, I go nuts.
0:02:28 > 0:02:30'Whole almonds with the skins still on,
0:02:30 > 0:02:33'as well as flaked ones for me.
0:02:38 > 0:02:41'Sunflower seeds, followed by pumpkin seeds.
0:02:41 > 0:02:43'A scattering of brown flax seeds
0:02:43 > 0:02:46'and finally, a shake of sesame seeds.
0:02:54 > 0:02:56'Before this can go into the oven to be turned into granola,
0:02:56 > 0:02:58'I have a little anointing to do.
0:02:58 > 0:03:01'And I do this with the unlikely combination
0:03:01 > 0:03:03'of maple syrup...
0:03:03 > 0:03:06'and extra virgin olive oil.
0:03:08 > 0:03:10'This gives it a subtle smoky sweetness,
0:03:10 > 0:03:13'offset by the oil's pepperiness.
0:03:16 > 0:03:18'So I pour over the viscous liquid
0:03:18 > 0:03:21'and work it through the oats, nuts and seeds
0:03:21 > 0:03:23'just so they're lightly coated.
0:03:25 > 0:03:28'Before spreading the mixture on to a lined baking tray.
0:03:33 > 0:03:36'And this needs to be toasted in a really low oven.'
0:03:47 > 0:03:50Normally, there's dried fruit in granola, but I prefer it like this.
0:03:50 > 0:03:55Eaten with fresh berries and some coconut milk yoghurt.
0:03:55 > 0:03:58Though it is also fabulous in snatched handfuls
0:03:58 > 0:04:00straight from the jar.
0:04:09 > 0:04:11At this time of year, I huddle for warmth.
0:04:11 > 0:04:15Looking at photos from my holiday in Thailand last year.
0:04:15 > 0:04:19But actually, I relive it every time
0:04:19 > 0:04:22I cook something that was inspired by that holiday.
0:04:22 > 0:04:27These were some steamed clams with Thai basil I ate when I was there.
0:04:27 > 0:04:31It was so good and I wanted to find a way of translating
0:04:31 > 0:04:35those memories into something I could cook in my kitchen back home.
0:04:35 > 0:04:37Yes, I do need to go and get clams
0:04:37 > 0:04:39and yes, I need to get Thai basil,
0:04:39 > 0:04:43but otherwise, I rely on a couple of ingredients
0:04:43 > 0:04:45I just keep in the larder on standby.
0:04:47 > 0:04:51# Too busy thinking about my baby...#
0:04:52 > 0:04:56So I start off with Thai red curry paste.
0:04:56 > 0:04:59And I like a certain amount of fierceness here.
0:05:00 > 0:05:02So let's plonk that in.
0:05:02 > 0:05:05And I wanted the delicate sweetness of coconut water,
0:05:05 > 0:05:08rather than the rich creaminess of coconut milk.
0:05:10 > 0:05:14Before I put the heat on, I want to help the curry paste
0:05:14 > 0:05:16dissolve into the coconut water.
0:05:18 > 0:05:23Slightly foolhardy to be doing this with a white shirt, but too late now.
0:05:26 > 0:05:29And I want the brightness of some lime juice.
0:05:29 > 0:05:30Sharpen everything up.
0:05:43 > 0:05:46It's all so reassuringly simple.
0:05:52 > 0:05:55All I need now is to wait for it to come to a bubble.
0:06:00 > 0:06:02Right, bubbling.
0:06:02 > 0:06:03I've soaked the clams in cold water
0:06:03 > 0:06:06and discarded the ones that stayed open.
0:06:14 > 0:06:18And actually, the most important flavour in the broth
0:06:18 > 0:06:22is that marmy sweetness that comes from the clam liquor.
0:06:28 > 0:06:30These take hardly any time to cook.
0:06:32 > 0:06:34SHE CHUCKLES
0:06:34 > 0:06:36I feel like I'm performing some sort of magic.
0:06:36 > 0:06:40But in a way, there is magic, but it comes from the clams.
0:06:40 > 0:06:42Because as they cook, they open
0:06:42 > 0:06:45and their liquor seeps into the broth.
0:06:52 > 0:06:56Ah! The minute I smell Thai basil, I'm back on a holiday.
0:06:56 > 0:07:00I just adore its aniseed muskiness.
0:07:00 > 0:07:04But it can be hard to get. And when I can't get Thai basil,
0:07:04 > 0:07:07I am so happy with fresh coriander in this.
0:07:09 > 0:07:13I don't need an implement to eat the clams - hands, mouth,
0:07:13 > 0:07:15but I might sip the broth serenely with this.
0:07:21 > 0:07:24Mm! That's what I wanted to see.
0:07:31 > 0:07:33Ooh, I love the clatter of clams.
0:07:39 > 0:07:42Oop! Just picking through because
0:07:42 > 0:07:46any that stay closed get discarded.
0:07:54 > 0:07:56That's a big heap of gorgeousness there.
0:07:56 > 0:07:59And after that noise, joyous though it was...
0:08:01 > 0:08:05..the calmness...of ladling out.
0:08:07 > 0:08:12I find unchallenging, repetitive activity like this
0:08:12 > 0:08:16just...very calming.
0:08:31 > 0:08:35When I do get hold of Thai basil, I am profligate with it.
0:08:35 > 0:08:37That's how life should be lived.
0:08:37 > 0:08:39Greedily and gratefully.
0:08:41 > 0:08:43I have to have a bit now. Hm!
0:08:50 > 0:08:52That's one bowlful of bliss I have here.
0:08:52 > 0:08:55# Yes, I do, yes, I do
0:08:56 > 0:08:59# I love you
0:08:59 > 0:09:02# Yes, I do, yes, I do... #
0:09:08 > 0:09:10'In different moods, I want different food.
0:09:10 > 0:09:15'And I'm planning what I call my bav and pav feast for some friends.'
0:09:15 > 0:09:17He needs meat. He needs food!
0:09:17 > 0:09:22'To translate, a tamarind-tangy griddled bavette steak
0:09:22 > 0:09:25'and a pudding that I have a familiar fondness for.'
0:09:25 > 0:09:27Wow!
0:09:27 > 0:09:30'I've always been something of a pav-aholic
0:09:30 > 0:09:32'and my latest creation is a lemon one.
0:09:32 > 0:09:36'The combination of marshmallow sweetness,
0:09:36 > 0:09:40'smooth cool cream and tangy citrus is just rhapsodic.
0:09:45 > 0:09:48'I make the pavlova's billowy base in advance.
0:09:50 > 0:09:53'To do this, I start by whisking egg whites.
0:09:58 > 0:10:03'What I'm waiting for is the stage at which they form satiny peaks.
0:10:03 > 0:10:08Then I patiently beat in my caster sugar one spoon at a time.
0:10:08 > 0:10:10Patience is not one of my outstanding qualities,
0:10:10 > 0:10:12but it's necessary here.
0:10:14 > 0:10:18I derive great satisfaction from watching the meringue slowly
0:10:18 > 0:10:20become glossier.
0:10:27 > 0:10:29Once the mixture is stiff and shiny,
0:10:29 > 0:10:32I turn meringue into pavlova base-to-be
0:10:32 > 0:10:34with the addition of two ingredients.
0:10:34 > 0:10:36First, cornflour.
0:10:36 > 0:10:39Usually, this is combined with vinegar in a pav,
0:10:39 > 0:10:42but this being a lemon pavlova, I'm using lemon juice.
0:10:43 > 0:10:46As well as the finely grated zest, which is
0:10:46 > 0:10:48where all the flavour resides.
0:10:54 > 0:10:57Then it's a case of just folding everything gently together.
0:11:02 > 0:11:05Now, a little culinary crafting.
0:11:05 > 0:11:07I dab the four corners of a sheet of greaseproof paper
0:11:07 > 0:11:11with the mixture I have left on the whisk, which will act as a glue
0:11:11 > 0:11:13to stop the sheet slipping on the baking tray.
0:11:23 > 0:11:27I adore how the snowy marshmallow spills on to the sheet in all
0:11:27 > 0:11:28its Alpine glory.
0:11:31 > 0:11:34I'm aiming for a regular circular shape,
0:11:34 > 0:11:37or as regular as I can get it, which means a lot of flattening
0:11:37 > 0:11:40and smoothing, but I find this rather restful.
0:11:47 > 0:11:49It'll take about an hour to cook,
0:11:49 > 0:11:52and then it can be left to cool in the switched off oven.
0:11:53 > 0:11:55I'll wait till just before my friends arrive
0:11:55 > 0:11:59tomorrow before piling it up into a pavlova proper.
0:12:05 > 0:12:07POLICE SIREN IN DISTANCE
0:12:10 > 0:12:11SOULFUL R&B MUSIC
0:12:14 > 0:12:18In the meantime, I have a spot of shopping to do for my main course.
0:12:30 > 0:12:32- Hello, can I have the bavette? - Of course you can.
0:12:32 > 0:12:34Thank you.
0:12:34 > 0:12:36Yes, the whole of it. Lovely.
0:12:36 > 0:12:38Bavette steak is cut from the flank,
0:12:38 > 0:12:43and like all the cheaper cuts, it's so rich in flavour.
0:12:43 > 0:12:46I cook it for a very short time over very high heat,
0:12:46 > 0:12:48but I like to marinate it first.
0:12:51 > 0:12:52Thank you.
0:12:55 > 0:12:58And for this, I've found a magic Asian ingredient
0:12:58 > 0:13:02that tenderises the meat and infuses it with its fragrant sourness.
0:13:02 > 0:13:05FUNKY SOUL TUNE
0:13:05 > 0:13:09It's tamarind paste, a bit like date but without the sweetness.
0:13:12 > 0:13:15I just dissolve it in water and stir it into a rough puree.
0:13:18 > 0:13:22To balance the sourness, I add saltiness with some soy sauce.
0:13:25 > 0:13:28Just a little sunflower oil, a bit of moisturiser for the meat.
0:13:32 > 0:13:33And finally, some honey.
0:13:34 > 0:13:37Its sweetness offsetting the tartness of the tamarind.
0:13:39 > 0:13:41Just a little mix together,
0:13:41 > 0:13:45and then it's ready to get working on the steak.
0:13:53 > 0:13:56I like to give it a good massage...
0:13:56 > 0:13:58before it goes into the fridge to marinate.
0:14:02 > 0:14:03FUNKY SOUL TUNE
0:14:06 > 0:14:07HORN ON BOAT BEEPS
0:14:16 > 0:14:19To partner my steak, my radical radishes.
0:14:19 > 0:14:21That's to say, I roast them.
0:14:21 > 0:14:22It may sound strange,
0:14:22 > 0:14:26but cooked, their hot crunch is mellowed to a juicy pepperiness.
0:14:28 > 0:14:31Just halve them from top to tail, then drizzle over some
0:14:31 > 0:14:32regular olive oil...
0:14:36 > 0:14:39..and arrange them cut side down on a roasting tray.
0:14:49 > 0:14:53There's something rather restfully mesmeric about this activity.
0:14:57 > 0:15:00They need only ten minutes in a hot oven which, rather handily,
0:15:00 > 0:15:03is pretty much the time I need to cook and rest my steak.
0:15:08 > 0:15:13Now, my butcher taught me that the only way to cook a bavette is
0:15:13 > 0:15:19to "sear the hell out of it", and I quote, and then cook it really rare.
0:15:19 > 0:15:22So, this is going to be hot.
0:15:22 > 0:15:23Here goes.
0:15:25 > 0:15:26Shake the marinade off.
0:15:28 > 0:15:29LOUD SIZZLING
0:15:32 > 0:15:35The wonderful thing about this tangy tamarind marinade is that it
0:15:35 > 0:15:40is so sour, it really intensifies the sweetness of the meat.
0:15:43 > 0:15:47I give a bavette two minutes each side, ferocious,
0:15:47 > 0:15:49and then I let it rest for about five.
0:15:51 > 0:15:52SIZZLING
0:15:56 > 0:16:00Turning it over. Ah.
0:16:00 > 0:16:01LOUD SIZZLING
0:16:02 > 0:16:07I love the char marks, and this is going to be properly black and blue.
0:16:07 > 0:16:13That's to say, blackened on the outside and really rare inside.
0:16:15 > 0:16:19I serve this carved into thin slices, and it's important
0:16:19 > 0:16:23that you carve against the grain, and you can see the grain
0:16:23 > 0:16:24so easily on a bavette.
0:16:24 > 0:16:27Like that, going that way.
0:16:27 > 0:16:30And I shall slice this way.
0:16:34 > 0:16:35This is ready.
0:16:35 > 0:16:37SLINKY R&B MUSIC
0:16:50 > 0:16:54And while the steak rests, I shall retrieve my ravishing radishes.
0:17:03 > 0:17:07They are ravishing indeed. They're so exquisite.
0:17:08 > 0:17:10I have a plate strewn with watercress,
0:17:10 > 0:17:16and I shall pile it pinkly with these beauties.
0:17:19 > 0:17:24The thing about roasting radishes is that they lose their crunchiness
0:17:24 > 0:17:27and become juicy, though still with bite.
0:17:30 > 0:17:32And their pepperiness is mellowed.
0:17:35 > 0:17:39And then all I need to do is scatter generously with sea salt
0:17:39 > 0:17:41and some chopped chives.
0:17:52 > 0:17:57Just exquisite, and also divinely edible.
0:17:59 > 0:18:02Now, you've all got to put up with my bad carving,
0:18:02 > 0:18:04cos that's just how it is.
0:18:04 > 0:18:05NIGELLA AND GUESTS LAUGH
0:18:05 > 0:18:07R&B MUSIC
0:18:09 > 0:18:10GUESTS CHAT
0:18:11 > 0:18:15- So, how's everyone been? Good? - We're very good.- Very good.
0:18:15 > 0:18:18- MAN:- It's taken a long time...
0:18:18 > 0:18:20Oh, thank you. Thank you very much.
0:18:20 > 0:18:23Right. I'm going to give you more. Don't you worry.
0:18:23 > 0:18:25I think I'm going to drape it.
0:18:25 > 0:18:27Drape it in an attractive manner.
0:18:27 > 0:18:30- Thank you.- You're welcome, my darling. Can I have your plate?
0:18:30 > 0:18:33- Yep. Can I have... - Little ribbons of meat.
0:18:33 > 0:18:35Very good, you're matching the radishes as well.
0:18:35 > 0:18:37Mm...
0:18:37 > 0:18:39Looks good.
0:18:39 > 0:18:41- Thank you very much.- Nice tangle.
0:18:41 > 0:18:44- I'm just going to mustard up. - That's lovely.- Yeah.
0:18:44 > 0:18:47- Mustard, wow. - I have to have mustard.
0:18:47 > 0:18:50I panic if I don't have mustard.
0:18:50 > 0:18:51Really good.
0:18:53 > 0:18:55I'm in love with this.
0:18:55 > 0:18:57NIGELLA AND GUESTS LAUGH
0:19:00 > 0:19:03The pavlova base is cooled, and it's been cooled for a while
0:19:03 > 0:19:06and resting. Cracks will appear, don't worry.
0:19:08 > 0:19:13This happens, and besides, as ever, I flip it over.
0:19:13 > 0:19:17I always do this, because I love the way the tender part of the
0:19:17 > 0:19:22pavlova base, like a marshmallow, hits the smoothness of the cream.
0:19:22 > 0:19:26But actually, I am departing from tradition here,
0:19:26 > 0:19:30because what goes on next is not cream but lemon curd.
0:19:34 > 0:19:40I'm happy to use lemon curd from a jar providing it's good
0:19:40 > 0:19:42and zingy, and if not,
0:19:42 > 0:19:44you can always add some lemon zest and lemon juice.
0:19:50 > 0:19:52Don't be alarmed...
0:19:53 > 0:19:58..if some of it drips down the side of the meringue base.
0:19:58 > 0:20:01I rather love that.
0:20:01 > 0:20:05Push it to the sides. It will drip more as it stands.
0:20:05 > 0:20:09Now I shall drape the curd with the cream.
0:20:10 > 0:20:12Whipped, but not too whipped.
0:20:14 > 0:20:15FUNKY ORGAN TUNE
0:20:25 > 0:20:26Coax it to the edges.
0:20:36 > 0:20:41I've got a lot of almonds I've toasted, by which I mean I've tossed
0:20:41 > 0:20:46them about in a dry, hot frying pan until they're this colour.
0:20:46 > 0:20:47You need a lot.
0:20:47 > 0:20:49This isn't just decoration,
0:20:49 > 0:20:51it's so that you get a good amount of crunch.
0:20:54 > 0:20:58I always think of this a bit like an upside down lemon meringue pie.
0:21:05 > 0:21:07And finally...
0:21:07 > 0:21:08some lemon zest.
0:21:19 > 0:21:23And I just can't wait to sink into this lemony lusciousness.
0:21:25 > 0:21:28OK, you've had your bav, now you can have your pav.
0:21:28 > 0:21:30Wow, look at that.
0:21:30 > 0:21:33Wow. My God.
0:21:34 > 0:21:37There's lemon in the meringue, too. I'll have to do big slices of it.
0:21:37 > 0:21:39Now, I'm going to try and ferry them.
0:21:39 > 0:21:40Obviously, I'm going to do you first.
0:21:40 > 0:21:42Nigella's recipe.
0:21:42 > 0:21:43GUESTS CHAT
0:21:45 > 0:21:49- Transfixed by the food. - I know. Can't even think about it.
0:21:51 > 0:21:54- Now...- There.- ..lemon curd.- OK.
0:21:54 > 0:21:59Look, we've managed to get through half of mega pav.
0:21:59 > 0:22:00Mm.
0:22:00 > 0:22:02Divine.
0:22:02 > 0:22:04Like Nigella. Absolutely divine, Nigella.
0:22:04 > 0:22:05She is!
0:22:05 > 0:22:06GUESTS CHAT
0:22:06 > 0:22:07Yum.
0:22:13 > 0:22:14CAR HORNS BEEP
0:22:14 > 0:22:15FUNKY SOUL MUSIC
0:22:25 > 0:22:28As much as I enjoy feeding other people,
0:22:28 > 0:22:31I never need company as an excuse to cook.
0:22:38 > 0:22:41If I get home late at night when I should have eaten an hour ago,
0:22:41 > 0:22:43there's only one thing for it -
0:22:43 > 0:22:46griddled halloumi with sweet chilli sauce.
0:22:46 > 0:22:48I don't mean, the sort of sauce you get out of a jar.
0:22:48 > 0:22:52This is a homemade one which takes practically no time.
0:23:00 > 0:23:03For optimal heat, I take the seeds out of one of the chillies
0:23:03 > 0:23:06but leave them in the other two. Works for me.
0:23:11 > 0:23:15There is quite a fair bit of chilli here, but I want a fair bit of fire.
0:23:24 > 0:23:27Always a pleasure to get the pixie pan into play.
0:23:29 > 0:23:33Oh. I'm going to have fun taking my lenses out later(!)
0:23:33 > 0:23:34MODERN SOUL MUSIC
0:23:38 > 0:23:40I want sweet with my heat.
0:23:41 > 0:23:45Some honey. Not an extravagant amount.
0:23:51 > 0:23:54I've got honeyed sweetness and I've got fire,
0:23:54 > 0:23:58but what they and I need is a tangy spritz of sourness.
0:24:14 > 0:24:16And now, hobward bound.
0:24:18 > 0:24:21I'm staying put for a while, because all
0:24:21 > 0:24:23I really need is to wait for this to come to a bubble,
0:24:23 > 0:24:25and it's going to be fast in such a teeny pan.
0:24:29 > 0:24:31And no sooner said.
0:24:33 > 0:24:35I like a bit of brinkmanship here.
0:24:35 > 0:24:38Waiting to see how far up the foam can rise in the pan
0:24:38 > 0:24:40without boiling over.
0:24:44 > 0:24:47I better lift it off the heat or it'll go everywhere.
0:24:49 > 0:24:52The chillies have started to ooze their colour into the honey,
0:24:52 > 0:24:56giving it a rather '70s tangerine glow,
0:24:56 > 0:24:59and what this also means is that some of the heat
0:24:59 > 0:25:03from the chillies has infused the honey, which tempers the sweetness.
0:25:06 > 0:25:12The chillies have now softened and the sauce is done. That simple.
0:25:12 > 0:25:14Just going to leave it here so it cools slightly
0:25:14 > 0:25:16and let it thicken a bit.
0:25:17 > 0:25:20And now, I'm happy with the sweet heat,
0:25:20 > 0:25:22but there is something else I need.
0:25:25 > 0:25:28The searing saltiness of halloumi.
0:25:28 > 0:25:30SOULFUL SLOW JAM
0:25:33 > 0:25:36Now, when it's in a cold block like this,
0:25:36 > 0:25:39it's just so much salt flavoured polystyrene.
0:25:39 > 0:25:41Not that I mind that.
0:25:43 > 0:25:46But the magic really happens when heat comes into play.
0:25:48 > 0:25:51It's the heat that transforms it,
0:25:51 > 0:25:54making the interior molten and chewy.
0:25:56 > 0:25:58CHEESE MAKES SQUEAKING SOUND
0:26:02 > 0:26:06You can hear why it's called squeaky cheese, or it is in my house.
0:26:06 > 0:26:08CHEESE MAKES SQUEAKING SOUND
0:26:13 > 0:26:14CHEESE SIZZLES
0:26:14 > 0:26:17Is there any better sound? I think not.
0:26:30 > 0:26:31Armed and ready.
0:26:40 > 0:26:42I love the bronze mottling, especially
0:26:42 > 0:26:45when I know it means I'm going to have a lovely crisp skin
0:26:45 > 0:26:48enveloping all that chewiness within.
0:26:52 > 0:26:53Right.
0:27:01 > 0:27:02Bit of salad strewing.
0:27:06 > 0:27:08And now I can put these babies on their bed.
0:27:20 > 0:27:21# Oo-oo-ooh
0:27:21 > 0:27:22# Oo-oo-ooh
0:27:22 > 0:27:23# Oo-oo-ooh
0:27:23 > 0:27:24# Oo-oo-ooh
0:27:24 > 0:27:26# Ooh... #
0:27:26 > 0:27:30Spoon these glossy lipstick red...
0:27:30 > 0:27:33slices of chilli over each bit of halloumi.
0:27:37 > 0:27:40And the now hot sharp sweet honey.
0:27:43 > 0:27:45# Ah, ah, ah, ah... #
0:27:47 > 0:27:50There's only one drawback to halloumi.
0:27:50 > 0:27:52It has to be eaten straightaway.
0:27:52 > 0:27:53# Ahh...
0:27:55 > 0:27:57# I'll try
0:27:57 > 0:27:58# Something new
0:28:03 > 0:28:06# Bop, ooh-we-ooh
0:28:13 > 0:28:16# Bop, ooh-we-ooh
0:28:16 > 0:28:17# Oooh
0:28:17 > 0:28:18# Ooh
0:28:19 > 0:28:21# Bop, bop
0:28:21 > 0:28:22# Bop-bop
0:28:22 > 0:28:23# Bop, bop
0:28:23 > 0:28:24# Bop-bop
0:28:24 > 0:28:26# Oooh...
0:28:27 > 0:28:28- DIRECTOR:- Action.
0:28:29 > 0:28:32And now, we're adding further richness.
0:28:34 > 0:28:36Oh! (GIGGLING) Sorry.
0:28:36 > 0:28:38- DIRECTOR:- Action.
0:28:38 > 0:28:40- Cool?- Yeah.
0:28:40 > 0:28:42(LAUGHING) Who was that who ran on to my set?
0:28:42 > 0:28:44- DIRECTOR:- Action. - And, to complete this...
0:28:46 > 0:28:51..we need some fire, in the form of some chilli flakes.
0:28:51 > 0:28:52Waah!
0:28:52 > 0:28:53SHE CHUCKLES