00:00:03around the country Scotland Wales Island
00:00:06England and even ethics yes we are live
00:00:11to all you lovely people I hope you well
00:00:13I am in London the kids are back at
00:00:15school new shoes new pencil case and it
00:00:19will all be screwed up tomorrow so what
00:00:21we’re going to do today the whole point
00:00:22in today is getting a little bit closer
00:00:24to you lovely people at home thank you
00:00:26first and foremost to all the people
00:00:28having parties in their homes really
00:00:31appreciate it
00:00:32hello to all of my consultants around
00:00:34the country mainly female but the odd
00:00:36bloke as well sh’mon for the eight
00:00:38blokes in the organisation we’re gonna
00:00:40leave some cooking and we’ll do a lovely
00:00:42quick dish really really tasty take a
00:00:45test of this one the other day really
00:00:47nice we’re going to talk about some
00:00:48project product as well and we’re going
00:00:50to do a little couple of competitions
00:00:52and stuff on that if I’d like to just
00:00:53pan the camera over here this is the
00:00:55lovely well the brains of Jamie at home
00:00:57lovely to see you
00:00:59you alright darling I’m very good thanks
00:01:01so you’re going to be doing tweets yep
00:01:03got a coming in ticking fast now a lot
00:01:05lots of shoutouts lots of highs yeah
00:01:08what are people saying well they’re
00:01:10asking lots of questions right are they
00:01:13broadcast of all yeah yeah most of them
00:01:15are nice and want to know what’s your
00:01:19favorite Jamie product oh well I’m
00:01:22probably a bit biased actually my
00:01:24favourite Jamie product is the antipasti
00:01:28prank which actually I designed so I
00:01:31know it sounds like I’m a bit biased but
00:01:33what I love about this is the fact that
00:01:35you can use it for so many different
00:01:36things you can whether it’s a curry
00:01:38roast dinner antipasti Taphouse you name
00:01:42it you can raise food off the table it
00:01:44looks beautiful packs away and actually
00:01:46this is it am i right saying it’s one of
00:01:48our best sellers yeah definitely not a
00:01:49top 10 and we’re giving one of those
00:01:52away tonight signed so you want to sign
00:01:54that live tonight and somebody that
00:01:57books a party tonight from one of the
00:02:00parties being held is going to win that
00:02:02I’m gonna be very pressure
00:02:03what other prizes have we got well we’ve
00:02:05got a 150 pounds of the product that
00:02:09we’re giving away to somebody that was a
00:02:10party tonight
00:02:11very
00:02:12and consultants got all the details
00:02:14there very simple email into a website
00:02:17lovely and we’re gonna do a draw for
00:02:19Sunday for 150 password product which is
00:02:21brilliant
00:02:22so what Kim this is a foot this is the
00:02:24first time this is the first time we’ve
00:02:25ever done this okay so we might make a
00:02:27few mistakes
00:02:28apart from my cooking which obviously
00:02:30will work I hope okay are you just going
00:02:32to interrupt me every now and again and
00:02:34throw a few questions yes okay let me
00:02:35just sell in what it is that we’re doing
00:02:37today this is a dish we tested up the
00:02:39other day our panel of lovely testers
00:02:41that we have here in the office loved
00:02:43loved loved it it worked out like a
00:02:46couple of quid per portion so it’s great
00:02:48economical dish lamb we’ve got some lamb
00:02:51mints here and we’re going to create
00:02:53beautiful lamb meatballs and we’re going
00:02:56to flavor that with Moroccan spices now
00:02:59if you’ve never done a bit of Moroccan
00:03:01let me just talk you through it we’re
00:03:03gonna have some salt and pepper that
00:03:06goes in said season that up nicely with
00:03:07salt and pepper
00:03:08we’re going to use garam masala which is
00:03:11basically a mix of different spices and
00:03:15this is really important in Moroccan
00:03:17cooking so gonna have a teaspoon of that
00:03:19going in we’re going to make lovely
00:03:21crisp golden lamb meatballs we’re going
00:03:27to fry them off til golden and we’re
00:03:29going to create a beautiful tomato and
00:03:32sort of spiced tomato sauce we’re going
00:03:34to serve that with tortillas and a
00:03:36beautiful chopped salad it takes about
00:03:3815 minutes to make this so it’s dead
00:03:40quick and delicious so what we’re going
00:03:43to do is just mix it up like this have a
00:03:45look in there but look we’ve got our
00:03:47mixed-up meat there salt pepper lamb
00:03:49mince and some garam masala what I want
00:03:52to do is this this pan here has been on
00:03:54I want just a little Kim can you put a
00:03:56little bit of olive oil in there for me
00:03:57darling then I’m going to going to roll
00:04:00little balls and put it into my pan pan
00:04:04is sort of pretty hot I’m just going to
00:04:07rattle these out you want to be quite
00:04:09quick quick not not in a Chevy sense but
00:04:12just get on with it don’t muck about it
00:04:14doesn’t matter if there’s slightly
00:04:15different sizes just rattle through them
00:04:18that this is kind of the inspiration of
00:04:21this dish I’m trying to do a bunch of
00:04:24work at the moment which is about
00:04:25starting and finishing lovely sort of
00:04:28tasty Monday or Friday dinners in you
00:04:31know 15-20 minutes so I’m just going to
00:04:35rattle these out
00:04:36I mean fools will cook in 15 minutes
00:04:40easy can I ask you a question quickly
00:04:43Nicola PSC wants to know what’s the
00:04:45craziest ingredient you’ve ever used the
00:04:47craziest ingredient I’ve ever used I
00:04:51don’t know really the craziest one I’ve
00:04:53ever eaten is Cod semen which wasn’t
00:04:56very nice have you ever tried any Cod
00:04:58semen classes I have now no we’ve missed
00:05:00out love that was in Japan and I thought
00:05:05it was chicken
00:05:05so I’d had sushi for about two weeks and
00:05:07I hadn’t had any meat at all and then it
00:05:11looked like chicken kebabs and I never
00:05:13eaten something so fast in all my life
00:05:15my life but then I realized it wasn’t
00:05:16actually me it was card semen so let you
00:05:19can see me just have a look at the pan
00:05:21here big boy
00:05:22it should take about two minutes to
00:05:24rattle through the balls it doesn’t
00:05:26matter if they’re not perfect we like it
00:05:30quite rustic that obsession to make
00:05:32everything perfect is definitely not my
00:05:34style we want we want it to look
00:05:38homemade so we got the garam masala
00:05:40that’s going to lift that lamb and make
00:05:42it delicious so the last ball goes into
00:05:44the pan have a little close up of that
00:05:46I’m just gonna wash my hands so are you
00:05:50sure we’re all live you lovely people
00:05:53okay so um question Jamie about your new
00:05:59book what’s it called and what’s your
00:06:01favourite recipe and we have a copy of a
00:06:02new book in the office guys let’s see if
00:06:05we got a new book over to the pan big
00:06:07boy still got a nice hot pan give it a
00:06:10shake around shake your balls shake your
00:06:12balls shake the balls I’ll show you my
00:06:16new book is Jamie’s Great Britain really
00:06:19really really excited about it it’ll be
00:06:23out in about a month and a half I’m just
00:06:25putting the kettle on come over here
00:06:27guys and you’ll love it and there’s a TV
00:06:32series to go with it look this is
00:06:33saccharine
00:06:35absolutely gorgeous you only need a tiny
00:06:37little pinch of this stuff it’s an
00:06:40optional but it will give the meal
00:06:42incredible flavor so I’m going to put
00:06:44like a little tablespoon of boiling
00:06:47water into that to bring out the flavor
00:06:51so I’m just trusting my balls again so
00:06:54if you’ve got a favorite recipe in your
00:06:56book the new book yeah that my favorite
00:06:59recipe in the new book has to be Kate
00:07:03and Will’s pie
00:07:06obviously Kate and will oh look my
00:07:08lovely assistant here is holding the
00:07:11book this is like QVC yeah it’s a should
00:07:16we give him a taster of that just opens
00:07:18a pager happy completely thrown her in
00:07:20the deep end so can we find the Kate and
00:07:23Wales pie
00:07:23Kate and will pie is I wrote a recipe
00:07:26after our beautiful prince and princess
00:07:31Duchess of Cambridge and it’s a steak
00:07:35and beer pie with amazing homemade
00:07:39old-school pastry and everyone’s gone
00:07:42mad for it mad for it and yeah it’s a
00:07:46beautiful thing the crostini will find
00:07:48it yeah brilliant
00:07:49now and I got some ingredients on at all
00:07:51that she’s ready let’s go ever look at
00:07:53the Kate and wheels pie that’s my
00:07:54favorite recipe peoplee going to go in
00:07:55there for that give a shout to Rebekah
00:08:02Aspinall from the gastric army garrison
00:08:04they’re having a party while the boys
00:08:06are away our beautiful Katherine
00:08:08Catterick Rebekah Aspinall nice lovely
00:08:12the Katherine Rebecca Rebecca Watson all
00:08:16from gastric yep thank you very much God
00:08:18bless you all hope you well at the
00:08:19garrison behaving yourself while the
00:08:21boys are away thank you for being here
00:08:24today Taylor Swift
00:08:26would like to tell you that her pizza
00:08:29dough always falls through the holes of
00:08:32the pizza tray what’s she doing wrong
00:08:34always falls freely the holes of the
00:08:37Pete’s to try you need to add a little
00:08:39bit more flour darling if the pizza
00:08:40dough is falling through the holes then
00:08:43it’s not a dough
00:08:44it’s a batter like pancakes more flour
00:08:48give it a good lead
00:08:49when you need it it firms up the dough
00:08:51you strength from the gluten you get a
00:08:54nice elastic dough and then get more
00:08:56flour
00:08:57it should be like a soft version of like
00:09:01fimo or you know like plasticine yeah
00:09:04you know you don’t want it too wet and
00:09:07then it definitely won’t fall through so
00:09:09look you can see like in five minutes
00:09:11we’ve got lovely golden balls and we’ve
00:09:14got a nice close-up with that big boy
00:09:15lovely so I’m using coriander here I
00:09:18want to use the stalks so we got the
00:09:20coriander salt over here big man stalks
00:09:23here we’re going to finely slice the
00:09:26stalks and we’re going to keep the
00:09:27leaves for sprinkling on top the stalks
00:09:30nothing wrong with them just give them a
00:09:31wash and finely slice them will keep the
00:09:35lovely leaves for garnishing later and
00:09:39I’m going to sprinkle these in now with
00:09:42my balls also I’ve got some nice chilli
00:09:45we love a bit of chili chili over here
00:09:47big man got a finely slice some red
00:09:51chili
00:09:51now those balls are nearly cooked now
00:09:53Kimbo so about half a red chili goes in
00:09:58sprinkle that in we’re going to use one
00:10:03of our lovely Jamie at home garlic
00:10:06presses now listen you don’t have to
00:10:08peel your garlic cloves in the press
00:10:11just throw them in and the the lovely
00:10:16garlic will come through one side and
00:10:18all the skin will stay inside so give
00:10:22that a good old shake give it a little
00:10:27toss up what’s the first meal you cooked
00:10:30for Jules Rita from Cornwall it was a
00:10:37nice little pasta dish with tomatoes
00:10:39chilli tuna spaghetti loads of parsley
00:10:42lemon juice nice little salad but I did
00:10:46a little things that made it a bit more
00:10:47romantic I basically put it in I made
00:10:52like a bag out of greaseproof paper and
00:10:54put some mussels in it and then baked it
00:10:57so it’s like you rip it open and it look
00:10:59lovely basically it was just a ploy
00:11:02you know to get my evil way which didn’t
00:11:05work but it seems to have done all right
00:11:08long-term saffron in the water throw
00:11:11that into the pan and then some tomatoes
00:11:14regular tinned tomatoes and a little
00:11:17pinch of salt and pepper and I can
00:11:21promise you ladies and gents around the
00:11:23country Ireland Scotland Wales they’re
00:11:26going to be gorgeous now when I throw in
00:11:27some chickpeas and the British are a
00:11:30little bit funny about chickpeas we’ve
00:11:32never really been shown or taught how to
00:11:34make them delicious they’re incredibly
00:11:36good for you and they soak up the flavor
00:11:38of whatever is around them so if it’s
00:11:40lovely spicy sort of you know beautiful
00:11:43tomato sauce it’s going to take in that
00:11:44flavour and be gorgeous
00:11:45so to go with this simple dinner two
00:11:48things that we’re going to do and we get
00:11:50a little dish chook Kim do you want me
00:11:53to talk about any product today Pete’s
00:11:55the plates really important we had that
00:11:56question about the pizza yay now the
00:11:59pizza plate is on special offer this one
00:12:02yeah any guest that spends thirty five
00:12:04pounds on product can add that to their
00:12:06order which is fine and the point of
00:12:08this plate is basically you preheat it
00:12:10in the oven because it’s thick it gets
00:12:11nice and hot and stone like and then as
00:12:13soon as you put your pizza on to it you
00:12:15drop it on then it just starts puffing
00:12:17up and crisping it up and authentic and
00:12:21delicious so they work so someone’s
00:12:23going to win these is that correct
00:12:24they’re slice pound add to order anyone
00:12:27that spends thirty five pounds
00:12:29nice nice add it to there all this mess
00:12:30okay so if I can get a little dish one
00:12:33of you lovely girls over there just to
00:12:35put my harissa and yogurt I just have a
00:12:38little look over here this is harissa is
00:12:41basically a Moroccan chili sauce you can
00:12:43get it in all the supermarket’s it’s
00:12:46like a little secret ingredient that’s
00:12:48doing really really well I’m going to
00:12:49ripple that into some yogurt takes no
00:12:52time and no expertise at all just a flat
00:12:55plate if you can sweetheart to go what
00:12:58we’ve got is we’ve got this beautiful
00:12:59stew here this is going to thicken up in
00:13:01a matter of minutes and then I’ve got
00:13:04some tortilla wraps here you can get the
00:13:06whole-wheat ones here which are better
00:13:09for you or the regular white ones I’m
00:13:11just going to pop those in the microwave
00:13:12or in an oven
00:13:13for a minute you don’t want to make them
00:13:14crispy you want to just heat them up and
00:13:16make them delicious so I’m going to pop
00:13:19those in and then we’re going to do a
00:13:24little chop salad
00:13:25now the point of this is that we get our
00:13:26tortilla we put in a little bit of our
00:13:29balls we put in some lovely crunchy
00:13:31salad wrap that little bad boy up and
00:13:32eat it delicious
00:13:34any more questions Kimber yes yes a bit
00:13:38best jointed beef for you Kelly from
00:13:42Brad well this is Brad well Essex
00:13:44now that’s them Norfolk I used to live
00:13:46very neck very near Brad well new great
00:13:49yarmouth eyes yes and she wants to know
00:13:52best joint of beef and how you cook it
00:13:55you sure it’s near that I come about
00:13:56Brad world power station since it could
00:13:59be Brad when I say I’m gonna claim it I
00:14:01can win anyway she was no best joint at
00:14:04for River beef for me is lovely it’s got
00:14:06the beautiful it’s got the sort of I
00:14:08meat from the rib eye and then it’s got
00:14:09that beautiful cat meat around the
00:14:10outside but I think that’s the hero and
00:14:14you can feed a lot of people out of it
00:14:16yeah and any leftovers makes the best
00:14:18best cottage pie so any eye
00:14:20any ideas this is from Jill Ingram at
00:14:22Dorset how how can we make vegetables
00:14:25interesting for two-year-old um well my
00:14:30wife is the expert of this she gets my
00:14:32kids eating all sorts so I can’t take
00:14:34any credit my wife has a little secret
00:14:37dressing with a little mustard balsamic
00:14:39vinegar olive oil and a tiny bit of
00:14:42honey and she puts that over different
00:14:45veggies and they eat em all really and
00:14:47I’m not sure my kids are not brainwashed
00:14:49they’re not like they’re not she’s just
00:14:51really persistent in it and and
00:14:54ultimately let’s be really honest you
00:14:57can get the best carrot in the world if
00:14:58you just boil it or steam it
00:15:00it tastes like air it’s horrible so you
00:15:02need a little bit of acidity and olive
00:15:04oil and a little seasoning to lift it
00:15:06and make you taste it all so I think
00:15:08that’s the key really I mean for me a
00:15:10lot of greens spinach Swiss chard any
00:15:13cabbages just a little bit of lemon
00:15:15juice and olive oil salt and pepper
00:15:16lift it yeah you know it’s really really
00:15:18good so have a look at my balls can I
00:15:20really look at my balls nice nice
00:15:22close-up of those fools look at me the
00:15:24Totten those balls up
00:15:26have a look at that Kim you’re not
00:15:28behaving you’re not concentrating the
00:15:29tweets are coming in thick and fast
00:15:31okay so we got tortilla in the oven I’m
00:15:34going to do a little worm just come over
00:15:36here big man I’m going to pour in some
00:15:38yogurt which is like a fire extinguisher
00:15:40refreshing all right because we got
00:15:42chili and then I’ve got this harissa I’m
00:15:44just going to pour in some of that oil
00:15:46and you can see how lovely that is ever
00:15:49look in the supermarkets for this
00:15:50brilliant within pastor dishes brilliant
00:15:54in dressings I’m just going to ripple it
00:15:56up like that so we got that going I’m
00:16:00gonna do a little chop salad here of
00:16:04cucumber just going to slice it up so
00:16:08chop salad is an American actually if
00:16:11you want to get my kids are really good
00:16:13on salads if you chop it up really small
00:16:15from the age of ten downwards they just
00:16:17don’t like big chunky massive things so
00:16:19the American chop salad is brilliant
00:16:22because you can literally throw anything
00:16:23in it I always have some spring onions
00:16:25cucumbers and tomatoes and you can do
00:16:29all sorts I mean you make up your own
00:16:31versions carrots cabbage you know you
00:16:34name it so for this one because we’re
00:16:36going to kind of go Moroccan stylee I’ve
00:16:40got some radishes some cucumbers some
00:16:43little gem lettuce here have a look at
00:16:45that I’m just going to chop it up and
00:16:50alter by the way this is a JME chopping
00:16:52board and we haven’t really talked about
00:16:53product much but all of these boards and
00:16:56all these products have come through me
00:16:59from me or our wonderful designers
00:17:01there’s a whole group of us that that do
00:17:03all this lovely stuff and having a
00:17:05beautiful board like that that looks
00:17:07gorgeous and you can do a chop salad on
00:17:09put a leg of lamb on you know I love
00:17:11using boards as platters and don’t
00:17:15matter if you’ve got an old kitchen or a
00:17:16modern kitchen they always look really
00:17:18really classy and really really good so
00:17:21we’ve got some the coriander leaves that
00:17:24leaves that we had earlier we’re going
00:17:26to throw in and then to make this really
00:17:28delicious and tasty coriander gem
00:17:31lettuce some spring onions and cucumber
00:17:34all I need is a little bit of salt
00:17:37pepper
00:17:39choose lime or lemon juice I’m not sure
00:17:42I’m fair for a bit of lemon and just
00:17:48squeeze it directly onto the board and
00:17:50just catch the juice in my hand
00:17:53any pips I get some olive oil do you
00:17:58think people know shall I talk about
00:17:59olive oil Kim say yeah so with olive oil
00:18:02you want some cheap olive oil the
00:18:04branded ones are fine for your cheap
00:18:06olive oil they’re like two three four
00:18:08quid get what you pay for they won’t
00:18:10really taste of much but they’re great
00:18:13for cooking in or marinating in and then
00:18:15you know the ones that are more like
00:18:17eight quid a bottle which is like a
00:18:19bottle of wine but you don’t use too
00:18:20much of it you never cook with if you
00:18:21always put it in salad dressings or in
00:18:23pasta dishes at the end or soup dishes
00:18:25and stuff like that so you know a lot of
00:18:28people never really know what to do with
00:18:30the older olive oils bit over somebody’s
00:18:33asked a question about olive oil
00:18:35actually is it is it just the price that
00:18:37determines the quality yeah no I mean
00:18:39generally you get there I say it’s a
00:18:41really crude way to determine if
00:18:43something’s good or not but it’s no one
00:18:47would have the guts to charge a lot of
00:18:49money for something that wasn’t
00:18:49cold-pressed singular state of a really
00:18:52good quality also for the public out
00:18:54there and the guys at Jamie at home like
00:18:56really good olive oil often can be a bit
00:19:01harsh in your mouth but you don’t you
00:19:04don’t want something smooth and nothing
00:19:05you don’t want butter or just straight
00:19:08oil with a great olive oil it’s kind of
00:19:10grassy it’s peppery
00:19:12it’s got fruity elements and when you
00:19:13put that in patted if you’ve ever been
00:19:15on holiday in Spain and you’ve got a
00:19:17recipe for something and you’ve gone
00:19:18home to England and you’ve cooked
00:19:19exactly the same recipe and you’re like
00:19:22why does it not taste the same as when
00:19:23I’m on holiday it’s because of little
00:19:25things just like the flavor of that
00:19:27olive oil it makes all the difference so
00:19:29that I’ve got this just to finish this
00:19:31dish off because we’re done now I’m just
00:19:32going to dress this beautiful chopped
00:19:34salad radishes cucumber crunchy gem salt
00:19:38pepper heavy on the line a little tip on
00:19:42salads guys always try and make it
00:19:45slightly too acidic because by the time
00:19:47that’s been put around some lovely salad
00:19:49leaves it’s going to
00:19:52really knock down the flavour so go
00:19:56slightly over the top and then when you
00:19:58serve it it’ll be wonderful let me just
00:20:05just get my balls here we go I’ve got my
00:20:09tortillas here and here you go so you’ve
00:20:15got the tortillas here I’ve heated all
00:20:18this rim pool stuff by the way
00:20:19I don’t know firm the guys guys got the
00:20:22wrinkles yeah don’t they have so the rim
00:20:24post stuff is all this beautiful stuff
00:20:26over here this is a design of plates
00:20:30that I’m really really chuffed with this
00:20:31is what I have in my home it’s classy
00:20:34but rustic we’ve obviously got the cocoa
00:20:36which is a bit posh bone china and then
00:20:39we’ve got the rustic Jersey which is
00:20:42sort of clean but rustic this is kind of
00:20:45in the middle so it’s great thing is you
00:20:47can cook with it put it in the freezer
00:20:48serving it
00:20:49so I’ll just serve up me balls Lisa
00:20:55Holloway is playing really enjoying the
00:20:57live show keep up the good work
00:20:58having a party with the girls in lemming
00:21:01Tain’s spot Wellington spa bless you
00:21:03bless you bless you well it’s lovely to
00:21:06have you so there we go guys a beautiful
00:21:09chopped salad lovely Moroccan style lamb
00:21:11look at tortillas the little yogurt
00:21:13harissa this is something that you can
00:21:15definitely start in your own home in 15
00:21:17minutes it’s a really nice I wouldn’t
00:21:20say it’s kind of like the kind of epic
00:21:21meal that you do at the weekend but for
00:21:23Monday to Thursday it’s the sort of
00:21:25thing that if you came home to it you’d
00:21:27be well chuffed and let me just show you
00:21:29come overi a big boy we’ve got the
00:21:31tortilla there take some of the
00:21:34beautiful lamb balls the garam masala
00:21:39which is that classic Moroccan spice the
00:21:43Indians use it as well it basically
00:21:45means kind of the combination of the
00:21:48market or the spice seller we’re going
00:21:50to go in for some of this beautiful
00:21:52crunchy chopped salad and for me this is
00:21:56the kind of dish that with a little beer
00:21:59end of a hard day is fantastic roll it
00:22:03up stick it in your gob
00:22:06and you’ll love it so while Richard eats
00:22:10these balls yeah I can’t I can’t eat
00:22:12balls that I’m just going to roll it up
00:22:13big boy I’m just going to roll it up
00:22:14like a wrestler all right like a little
00:22:16Rollie siggy I’m gonna take this over
00:22:18follow it mr. cameraman gonna take this
00:22:21over to Richard he was in charge of all
00:22:23the technical here as you can tell you
00:22:26might know this rich kid from crime
00:22:27watch lovely boy he’s going to be our
00:22:30chief taster if you notice when he goes
00:22:32to put it in his mouth get a little bit
00:22:34closer maybe I think that’s the fairest
00:22:35thing to do
00:22:38No did you tell of all thank you nice
00:22:44okay Kim back to you right okay I would
00:22:47like you to sign this fan the heart for
00:22:49me if you would mind this yes for the
00:22:51top guests tonight okay so beginner
00:22:53we’re gonna get all the details what the
00:22:56guest to purchase tonight the top guest
00:22:58is gonna win that sine Phi you top guest
00:23:01yep and the top host so the top house
00:23:07tonight with sales yeah we’ll win the
00:23:11antipasti platter so we need you okay
00:23:13auntie plaster coming your way do I sign
00:23:16it on the bottom of the top no the top
00:23:18definitely okay so this is the top hope
00:23:21host and then to go with 150 pounds with
00:23:24the products that we’re giving away to
00:23:26everyone not to everyone but we’re
00:23:28drawing for everyone that looks a party
00:23:30from tonight we’re also going to give
00:23:32them the signs of platter okay sign
00:23:34flattered to be loved so someone they’re
00:23:36going to draw for this year yeah um yes
00:23:40that’s right so they’ll get that and 150
00:23:42pounds of the product okey-dokey
00:23:44very nice any Twitter questions Kimber
00:23:46yeah we’re still getting thick and fast
00:23:49questions well first of all somebody has
00:23:52or several people have asked can we do
00:23:55this again we’ve had such a lot of fun
00:23:56Oh bless you yes we can and we’ll make
00:23:59it even bigger and even better next I’m
00:24:02just watching the ends so for all you
00:24:03lovely people Jamie at home at least you
00:24:05know there’s a lot of hygiene going on
00:24:06yeah we’ll do it again we do it bigger
00:24:09and better
00:24:09we’ll get some more prizes and actually
00:24:12what we’ll do is if you guys Twitter in
00:24:14what you want me to demonstrate or talk
00:24:15about and imagine at Christmas time we
00:24:17can have a nice little love in session
00:24:19absolutely and we can talk about some
00:24:22great little tips for Christmas and now
00:24:23is the time of year of course that we
00:24:25are recruiting a Christmas consultant so
00:24:27people who just want to perhaps come
00:24:28here earn a bit of money before
00:24:30Christmas it yeah time of year now we’re
00:24:32we’re looking for those people yeah
00:24:34definitely I think um you know it’s it’s
00:24:38funny old times out there for a lot of
00:24:40people at the moment Jamie at home has
00:24:42been going for three and a half years
00:24:43we’ve got 3,800 consultants some
00:24:47incredible stories incredible women a
00:24:50few men I think you know thank you for
00:24:54having us in your home but also if
00:24:56you’re thinking about topping up your
00:24:57wages or having a little bit on the side
00:25:00you know I mean that there’s a lot of
00:25:03people that work for Jamie at home that
00:25:04do do it as a second job don’t they and
00:25:06two parties a week and they can earn
00:25:092,000 pounds between now and Christmas
00:25:11really yeah so if they do two parties
00:25:15away two parties a week that can earn
00:25:162,000 pounds to pay for Christmas right
00:25:20so take the pressure off a lot of people
00:25:23absolutely because I mean the whole
00:25:25thing about for me for Jamie homies you
00:25:27know if you talk to your consultant
00:25:28today look through the catalogue look at
00:25:30the product you won’t be out get it in
00:25:32the high street it’s really unique stuff
00:25:34the consultants will tell you about all
00:25:36the wonderful designers that we work
00:25:38with so it’s not just unique beautiful
00:25:41stuff if you want to get involved and do
00:25:42a few parties yourself brilliant and
00:25:44also by the way but if you’re a host or
00:25:46hostess
00:25:47there’s loads and loads of ways for you
00:25:50guys to get extra points and prizes like
00:25:52that yeah definitely well I think we’re
00:25:54there yeah I’m going to say a big love
00:25:56to Scotland to Wales to England to
00:26:00Ireland and to Essex and it was the last
00:26:03who was the last guys where did they
00:26:05come from
00:26:06Brad well Brad well and the other ones
00:26:09lemon spa and we have one final shout
00:26:12vote yes particular a special person yes
00:26:16looking for it now mark McAllister wants
00:26:19you to say happy birthday to his mum
00:26:21because they’re having a joint birthday
00:26:22and Jamie at home party tonight
00:26:25mark McAllister happy birthday to your
00:26:27mum it’s his mum’s I was getting there
00:26:29I’m sorry I was getting
00:26:30this team is very hard on me didn’t I
00:26:32mean if you think that this is a product
00:26:34from Jamie at home they saying the
00:26:36product this is what she uses to spank
00:26:37the hell out of me and that’s for
00:26:40pleasure the punishments terrible mark
00:26:42McCallister’s mum god bless you happy
00:26:44birthday thank you for having us in your
00:26:46home lots of love to everyone around the
00:26:48country love all you guys and thank you
00:26:50for having a Jamie home party in your
00:26:52home take care
”