okay I’m gonna do a lovely snack kind of
well brunch really but before I do that
I want you to know that there’s not just
one beautiful woman in my life there is
a second the one annoying me
nanny my nanny oh she’s the best we’re
gonna cook a lovely bit of gammon yes
you are come on tiger I do like gammon
right I’ve got some red skinned sort of
new potatoes okay you parboiling some
salt with water we’re just gonna add a
little pinch of salt some pepper mm-hmm
and a little olive oil well just kick
them around put them in a in a tray and
then all I do is I’m gonna bake it just
like you would a jacket potato but of
course because they’re smaller they only
take 10-15 minutes
so beautiful bit of British blue gammon
so I’m gonna sprinkle this gammon with
some mustard some pepper mm-hmm a little
bit of salt and then I’m just literally
gonna rub this all over mm-hmm
I want to get this gammon cooking I’m
just going to put a lid on top of it to
hold it down if you’ve got a little bend
in it or curl and also you’ll have some
cooked bits and some sort of kneeling
fits and we don’t want that at the
moment with my apples I’m not ever d
chorong because all the really good
stuffs in seed in the core and I kind of
think well if you’re never gonna notice
it why take it out is another job to do
oh that’s lovely Bailey give it a little
shake for retarder duty it ought to be
turned over I think your instincts I’m
very good man look at the colour of that
time
now don’t make me address him I wanted a
good teaspoon of honey in there tiger
a good pinch of pepper some quality
olive oil and then obviously with all
dressings you know you want about three
parts olive oil to one part acid I’m
gonna put some eggs in for some poached
eggs the one key to a poached egg for
sure is fresh eggs
I’m gonna take this Rose meal I am using
as a herb but actually when this goes
crisp is siliceous I’m just gonna take
that over to the plate that Rose was
only in there for like 45 seconds a
minute okay
then the apple goes in with a wall cress
and then just pour your dressing in
tiger there you go come and get your
lovely gamma near crispy mini jacket
potatoes and then you get your old
poached egg back then on there and then
the nice little watch of your beautiful
Apple and watercress salad just get it
in there girl what do you think mmm so
now and you’re gonna be 90 in January is
what you’re gonna do when it’s your 90th
birthday
something exciting expect yeah go
dancing yeah do that they arriving oh
yes you’re amazing we do normally don’t
we
you
well brunch really but before I do that
I want you to know that there’s not just
one beautiful woman in my life there is
a second the one annoying me
nanny my nanny oh she’s the best we’re
gonna cook a lovely bit of gammon yes
you are come on tiger I do like gammon
right I’ve got some red skinned sort of
new potatoes okay you parboiling some
salt with water we’re just gonna add a
little pinch of salt some pepper mm-hmm
and a little olive oil well just kick
them around put them in a in a tray and
then all I do is I’m gonna bake it just
like you would a jacket potato but of
course because they’re smaller they only
take 10-15 minutes
so beautiful bit of British blue gammon
so I’m gonna sprinkle this gammon with
some mustard some pepper mm-hmm a little
bit of salt and then I’m just literally
gonna rub this all over mm-hmm
I want to get this gammon cooking I’m
just going to put a lid on top of it to
hold it down if you’ve got a little bend
in it or curl and also you’ll have some
cooked bits and some sort of kneeling
fits and we don’t want that at the
moment with my apples I’m not ever d
chorong because all the really good
stuffs in seed in the core and I kind of
think well if you’re never gonna notice
it why take it out is another job to do
oh that’s lovely Bailey give it a little
shake for retarder duty it ought to be
turned over I think your instincts I’m
very good man look at the colour of that
time
now don’t make me address him I wanted a
good teaspoon of honey in there tiger
a good pinch of pepper some quality
olive oil and then obviously with all
dressings you know you want about three
parts olive oil to one part acid I’m
gonna put some eggs in for some poached
eggs the one key to a poached egg for
sure is fresh eggs
I’m gonna take this Rose meal I am using
as a herb but actually when this goes
crisp is siliceous I’m just gonna take
that over to the plate that Rose was
only in there for like 45 seconds a
minute okay
then the apple goes in with a wall cress
and then just pour your dressing in
tiger there you go come and get your
lovely gamma near crispy mini jacket
potatoes and then you get your old
poached egg back then on there and then
the nice little watch of your beautiful
Apple and watercress salad just get it
in there girl what do you think mmm so
now and you’re gonna be 90 in January is
what you’re gonna do when it’s your 90th
birthday
something exciting expect yeah go
dancing yeah do that they arriving oh
yes you’re amazing we do normally don’t
we
you
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