good for dinner parties 15 20 minutes anyway sit there enjoy the rest of your
anyway sit there enjoy the rest of your
anyway sit there enjoy the rest of your night
night
night and surprise I can do some lamb with the
and surprise I can do some lamb with the
and surprise I can do some lamb with the salsa verde with braised peas and
salsa verde with braised peas and
salsa verde with braised peas and lettuce for lunch
where’s that we’ll send it over to you
where’s that we’ll send it over to you afterwards all right so we’ve got some
afterwards all right so we’ve got some
afterwards all right so we’ve got some lovely lamb loins here I’m just gonna
lovely lamb loins here I’m just gonna
lovely lamb loins here I’m just gonna show you you can get your butchers of
show you you can get your butchers of
show you you can get your butchers of pair these and take them off the saddle
pair these and take them off the saddle
pair these and take them off the saddle or you can actually buy them in the
or you can actually buy them in the
or you can actually buy them in the supermarket already done now and we just
supermarket already done now and we just
supermarket already done now and we just want to trim off the sinew otherwise
want to trim off the sinew otherwise
want to trim off the sinew otherwise what will happen is it will shrivel up
what will happen is it will shrivel up
what will happen is it will shrivel up and it will go a bit tough so just using
and it will go a bit tough so just using
and it will go a bit tough so just using your knife you just want to run it under
your knife you just want to run it under
your knife you just want to run it under there just to release that that bit of
there just to release that that bit of
there just to release that that bit of muscle and just sort of slide it off and
muscle and just sort of slide it off and
muscle and just sort of slide it off and then we’ll season that up and just sear
then we’ll season that up and just sear
then we’ll season that up and just sear it off in our pan yeah so Ben’s already
it off in our pan yeah so Ben’s already
it off in our pan yeah so Ben’s already got the pan of the stock warmed up for
got the pan of the stock warmed up for
got the pan of the stock warmed up for you and so this will this will be really
you and so this will this will be really
you and so this will this will be really quick to cook like you could do this
quick to cook like you could do this
quick to cook like you could do this I’ve got a recipe I’m gonna shamelessly
I’ve got a recipe I’m gonna shamelessly
I’ve got a recipe I’m gonna shamelessly plug my new book that’s coming out in
plug my new book that’s coming out in
plug my new book that’s coming out in October and so we’ve got a bigger
October and so we’ve got a bigger
October and so we’ve got a bigger version which is slow roasted lamb with
version which is slow roasted lamb with
version which is slow roasted lamb with the sound severity which is in the book
the sound severity which is in the book
the sound severity which is in the book and so you can use it for bigger cuts of
and so you can use it for bigger cuts of
and so you can use it for bigger cuts of meat and the salsa verde and the braised
meat and the salsa verde and the braised
meat and the salsa verde and the braised peas also goes really well with sea bass
peas also goes really well with sea bass
peas also goes really well with sea bass it’s my hands because I’m touching raw
it’s my hands because I’m touching raw
it’s my hands because I’m touching raw meat and we’ve got some salt I use
meat and we’ve got some salt I use
meat and we’ve got some salt I use molten salt because I find that you
molten salt because I find that you
molten salt because I find that you don’t over salt your food and when you
don’t over salt your food and when you
don’t over salt your food and when you use this so it’s better than using rock
use this so it’s better than using rock
use this so it’s better than using rock salt which you can’t break down or sea
salt which you can’t break down or sea
salt which you can’t break down or sea salt so I’m just going to season it on
salt so I’m just going to season it on
salt so I’m just going to season it on both sides
both sides
both sides and then a little bit of pepper and
and then a little bit of pepper and
and then a little bit of pepper and we’re just gonna pop him straight into
we’re just gonna pop him straight into
we’re just gonna pop him straight into the pan just to get some color and then
the pan just to get some color and then
the pan just to get some color and then it’ll go into the oven for eight minutes
it’ll go into the oven for eight minutes
it’ll go into the oven for eight minutes on gas mark two hundred so just check
on gas mark two hundred so just check
on gas mark two hundred so just check that for you so two hundred fan or two
that for you so two hundred fan or two
that for you so two hundred fan or two hundred conventional well we’re not too
hundred conventional well we’re not too
hundred conventional well we’re not too bothered and it’ll go 200 degrees that
bothered and it’ll go 200 degrees that
bothered and it’ll go 200 degrees that would be gas mark 5 okay
would be gas mark 5 okay
would be gas mark 5 okay so go straight into the oven for eight
so go straight into the oven for eight
so go straight into the oven for eight minutes take it out and leave it to rest
minutes take it out and leave it to rest
minutes take it out and leave it to rest so whilst that’s on we’re gonna get our
so whilst that’s on we’re gonna get our
so whilst that’s on we’re gonna get our pan and get our bracelets on and it’s
pan and get our bracelets on and it’s
pan and get our bracelets on and it’s really easy and it’s a nice way of
really easy and it’s a nice way of
really easy and it’s a nice way of cooking lettuce I think these all
cooking lettuce I think these all
cooking lettuce I think these all different these ones yeah it’s quite
different these ones yeah it’s quite
different these ones yeah it’s quite interesting because what we cuz we use
interesting because what we cuz we use
interesting because what we cuz we use LPG here guys really really light
LPG here guys really really light
LPG here guys really really light actually sometimes quite difficult to
actually sometimes quite difficult to
actually sometimes quite difficult to see it so just bowled over and I should
see it so just bowled over and I should
see it so just bowled over and I should say we’ve got some lovely little iceberg
say we’ve got some lovely little iceberg
say we’ve got some lovely little iceberg lettuce ease baby jimin’s and we’re just
lettuce ease baby jimin’s and we’re just
lettuce ease baby jimin’s and we’re just gonna remove the outer leaves because
gonna remove the outer leaves because
gonna remove the outer leaves because sometimes when they’re been in the
sometimes when they’re been in the
sometimes when they’re been in the garden growing the snail was like to eat
garden growing the snail was like to eat
garden growing the snail was like to eat them so we don’t want any ones that have
them so we don’t want any ones that have
them so we don’t want any ones that have been eaten and we’re just gonna knife
been eaten and we’re just gonna knife
been eaten and we’re just gonna knife and just take off the stalks but you
and just take off the stalks but you
and just take off the stalks but you want to keep it together because you
want to keep it together because you
want to keep it together because you want it to hold its shape when it’s
want it to hold its shape when it’s
want it to hold its shape when it’s cooking so I just want to slice it down
cooking so I just want to slice it down
cooking so I just want to slice it down the middle like that and then that will
the middle like that and then that will
the middle like that and then that will keep it shapes and it’s just a really
keep it shapes and it’s just a really
keep it shapes and it’s just a really nice way but we’re going to first make
nice way but we’re going to first make
nice way but we’re going to first make an emulsion now this is what I’ve learnt
an emulsion now this is what I’ve learnt
an emulsion now this is what I’ve learnt when I’ve been doing all these
when I’ve been doing all these
when I’ve been doing all these restaurants colleges up in some mini
restaurants colleges up in some mini
restaurants colleges up in some mini chefs and since master chef and so we’ve
chefs and since master chef and so we’ve
chefs and since master chef and so we’ve been in tonight Tom carriage and Tom
been in tonight Tom carriage and Tom
been in tonight Tom carriage and Tom kitchen we’ve been to the Gavroche we’ve
kitchen we’ve been to the Gavroche we’ve
kitchen we’ve been to the Gavroche we’ve been to Oh midsummer house we’ve been
been to Oh midsummer house we’ve been
been to Oh midsummer house we’ve been everywhere and they cook in emotions now
everywhere and they cook in emotions now
everywhere and they cook in emotions now I thought emotion is what you paint your
I thought emotion is what you paint your
I thought emotion is what you paint your walls with at home yeah I know but is it
walls with at home yeah I know but is it
walls with at home yeah I know but is it it just makes everything taste very very
it just makes everything taste very very
it just makes everything taste very very good so we’ve got some butter there
good so we’ve got some butter there
good so we’ve got some butter there which I’m just going to pop in the pan
which I’m just going to pop in the pan
which I’m just going to pop in the pan butter it’s very healthy for you so into
butter it’s very healthy for you so into
butter it’s very healthy for you so into that we’ve got some chicken stock now if
that we’ve got some chicken stock now if
that we’ve got some chicken stock now if use a vegetarian
use a vegetarian
use a vegetarian nice veggie stock so it’s not just after
nice veggie stock so it’s not just after
nice veggie stock so it’s not just after you don’t have to just use chicken stock
you don’t have to just use chicken stock
you don’t have to just use chicken stock but because we’re eating meat in this
but because we’re eating meat in this
but because we’re eating meat in this dish we’ve got chicken stock
dish we’ve got chicken stock
dish we’ve got chicken stock I wouldn’t use a fish stock I type in
I wouldn’t use a fish stock I type in
I wouldn’t use a fish stock I type in that I taste very nice so I always
that I taste very nice so I always
that I taste very nice so I always chicken stock or vegetable stock and
chicken stock or vegetable stock and
chicken stock or vegetable stock and we’re just gonna put our little
we’re just gonna put our little
we’re just gonna put our little vegetables a little lettuce is straight
vegetables a little lettuce is straight
vegetables a little lettuce is straight in and then we’ll add our peas for the
in and then we’ll add our peas for the
in and then we’ll add our peas for the last couple of minutes of cooking
last couple of minutes of cooking
last couple of minutes of cooking because I only take a couple minutes now
because I only take a couple minutes now
because I only take a couple minutes now I always remember my dad and my mum and
I always remember my dad and my mum and
I always remember my dad and my mum and dads have vowed to me on this one when
dads have vowed to me on this one when
dads have vowed to me on this one when we used to have Sunday roast mine and
we used to have Sunday roast mine and
we used to have Sunday roast mine and she was the best cook but she always
she was the best cook but she always
she was the best cook but she always used to overcook her fetch so your pays
used to overcook her fetch so your pays
used to overcook her fetch so your pays always stops you roof in the mouth so we
always stops you roof in the mouth so we
always stops you roof in the mouth so we don’t want that today we want nice fresh
don’t want that today we want nice fresh
don’t want that today we want nice fresh peas that don’t stick to the roof of
peas that don’t stick to the roof of
peas that don’t stick to the roof of your mouth
your mouth
your mouth so that’s on I’m just gonna turn our
so that’s on I’m just gonna turn our
so that’s on I’m just gonna turn our lamb over and get a nice little color on
lamb over and get a nice little color on
lamb over and get a nice little color on that and that will go straight into the
that and that will go straight into the
that and that will go straight into the oven and I cook it I like my bland
oven and I cook it I like my bland
oven and I cook it I like my bland medium so it’s about I eight minutes if
medium so it’s about I eight minutes if
medium so it’s about I eight minutes if you want it a bit more just keep it in
you want it a bit more just keep it in
you want it a bit more just keep it in there for a couple of minutes texture
there for a couple of minutes texture
there for a couple of minutes texture I’m just quickly that’s going in at 200
I’m just quickly that’s going in at 200
I’m just quickly that’s going in at 200 and that’ll going for eight minutes now
and that’ll going for eight minutes now
and that’ll going for eight minutes now so that comes out 20 past right down a
so that comes out 20 past right down a
so that comes out 20 past right down a bit so as you can see that’s just
bit so as you can see that’s just
bit so as you can see that’s just pumping away it doesn’t take too long
pumping away it doesn’t take too long
pumping away it doesn’t take too long it’s emulsion so we’re gonna make our
it’s emulsion so we’re gonna make our
it’s emulsion so we’re gonna make our salsa verde now when I first heard this
salsa verde now when I first heard this
salsa verde now when I first heard this I thought it meant green dance right
I thought it meant green dance right
I thought it meant green dance right because I was so dirty but now it means
because I was so dirty but now it means
because I was so dirty but now it means green sauce but anything in you know
green sauce but anything in you know
green sauce but anything in you know Italian always sounds better than sand
Italian always sounds better than sand
Italian always sounds better than sand in English because you won’t say it is a
in English because you won’t say it is a
in English because you won’t say it is a green sauce so we’ve got some basil some
green sauce so we’ve got some basil some
green sauce so we’ve got some basil some parsley and some deal which goes really
parsley and some deal which goes really
parsley and some deal which goes really and some mint that goes really lovely
and some mint that goes really lovely
and some mint that goes really lovely with lamb now the good thing about this
with lamb now the good thing about this
with lamb now the good thing about this is if you’ve got a food processor at
is if you’ve got a food processor at
is if you’ve got a food processor at home it saves you time on chopping
home it saves you time on chopping
home it saves you time on chopping things up and it gets it perfect and
things up and it gets it perfect and
things up and it gets it perfect and we’re not gonna waste anything the only
we’re not gonna waste anything the only
we’re not gonna waste anything the only thing we’re gonna remove the stalks from
thing we’re gonna remove the stalks from
thing we’re gonna remove the stalks from is our mint so all the stalks go in so
is our mint so all the stalks go in so
is our mint so all the stalks go in so just rip it up like that and our basil
just rip it up like that and our basil
just rip it up like that and our basil our parsley and then we’re gonna pick
our parsley and then we’re gonna pick
our parsley and then we’re gonna pick down the leaves from the min because
down the leaves from the min because
down the leaves from the min because these are a bit sticky and it’s like
these are a bit sticky and it’s like
these are a bit sticky and it’s like eating a garden twig if you don’t do
eating a garden twig if you don’t do
eating a garden twig if you don’t do that but the other stalks you can and
that but the other stalks you can and
that but the other stalks you can and you know in the kitchen you learn you
you know in the kitchen you learn you
you know in the kitchen you learn you don’t fry anything Kawai up and told off
don’t fry anything Kawai up and told off
don’t fry anything Kawai up and told off many times for phone stalks in the bin
many times for phone stalks in the bin
many times for phone stalks in the bin which you don’t want to do because they
which you don’t want to do because they
which you don’t want to do because they can go into stocks or they can go into
can go into stocks or they can go into
can go into stocks or they can go into soups they give more flavor you can even
soups they give more flavor you can even
soups they give more flavor you can even freeze them so you just don’t waste
freeze them so you just don’t waste
freeze them so you just don’t waste anything when you’re in the kitchens
anything when you’re in the kitchens
anything when you’re in the kitchens because I suppose actually profit margin
because I suppose actually profit margin
because I suppose actually profit margin going in the bin and so there’s some
going in the bin and so there’s some
going in the bin and so there’s some mint which is just going to go straight
mint which is just going to go straight
mint which is just going to go straight in which was really simple and then
in which was really simple and then
in which was really simple and then we’ve got half an onion which has been
we’ve got half an onion which has been
we’ve got half an onion which has been chopped nicely by Kim I was gonna do
chopped nicely by Kim I was gonna do
chopped nicely by Kim I was gonna do some chopping doesn’t have to be perfect
some chopping doesn’t have to be perfect
some chopping doesn’t have to be perfect because the bits are is just gonna blitz
because the bits are is just gonna blitz
because the bits are is just gonna blitz it anyway so that will go straight in
it anyway so that will go straight in
it anyway so that will go straight in and then to that I’ve got some capers
and then to that I’ve got some capers
and then to that I’ve got some capers and some little anchovies garlic clove
and some little anchovies garlic clove
and some little anchovies garlic clove which we’re just gonna quickly just chop
which we’re just gonna quickly just chop
which we’re just gonna quickly just chop just like that again you can see it’s
just like that again you can see it’s
just like that again you can see it’s not i’ve not chopped it up fine because
not i’ve not chopped it up fine because
not i’ve not chopped it up fine because that’s gonna do the work a little bit of
that’s gonna do the work a little bit of
that’s gonna do the work a little bit of Dijon and then i like to add the juice
Dijon and then i like to add the juice
Dijon and then i like to add the juice and the zest from the lemon so you can
and the zest from the lemon so you can
and the zest from the lemon so you can use vinegar most people use vinegar in
use vinegar most people use vinegar in
use vinegar most people use vinegar in their ones but i like the freshness of
their ones but i like the freshness of
their ones but i like the freshness of the lemon so that’s one whole lemon and
the lemon so that’s one whole lemon and
the lemon so that’s one whole lemon and the zest and so straight in and this is
the zest and so straight in and this is
the zest and so straight in and this is really good because this keeps in the
really good because this keeps in the
really good because this keeps in the fridge for like three to four days cuz
fridge for like three to four days cuz
fridge for like three to four days cuz the oil preserves it so my mum likes
the oil preserves it so my mum likes
the oil preserves it so my mum likes this last time I was at my mum’s house
this last time I was at my mum’s house
this last time I was at my mum’s house she might want a big jar up so she lived
she might want a big jar up so she lived
she might want a big jar up so she lived off that for a week and she was having
off that for a week and she was having
off that for a week and she was having it with fish and also sits nice it goes
it with fish and also sits nice it goes
it with fish and also sits nice it goes with anything even chicken oil on your
with anything even chicken oil on your
with anything even chicken oil on your steak and then we’re just gonna put some
steak and then we’re just gonna put some
steak and then we’re just gonna put some olive oil in and just put the lid on and
olive oil in and just put the lid on and
olive oil in and just put the lid on and blitz it and it’s that simple you might
blitz it and it’s that simple you might
blitz it and it’s that simple you might need to add a bit more olive oil
need to add a bit more olive oil
need to add a bit more olive oil to it and oh you might you know just
to it and oh you might you know just
to it and oh you might you know just start off quite low and if it’s to fear
start off quite low and if it’s to fear
start off quite low and if it’s to fear cads a bit more but it’s you know it’s
cads a bit more but it’s you know it’s
cads a bit more but it’s you know it’s whatever your preference is there we go
whatever your preference is there we go
whatever your preference is there we go woof the cloud site that’s looking good
woof the cloud site that’s looking good
woof the cloud site that’s looking good though so doing the hospital cup they’ve
though so doing the hospital cup they’ve
though so doing the hospital cup they’ve asked me to do a pop up to come inside
asked me to do a pop up to come inside
asked me to do a pop up to come inside so we can take some recipes now my
so we can take some recipes now my
so we can take some recipes now my recipes in the book is very home dire
recipes in the book is very home dire
recipes in the book is very home dire home cookin and it’s all done by chapter
home cookin and it’s all done by chapter
home cookin and it’s all done by chapter so we’ve got an unpopular captor which
so we’ve got an unpopular captor which
so we’ve got an unpopular captor which everyone probably know probably thinking
everyone probably know probably thinking
everyone probably know probably thinking what am I talking about but I’m popping
what am I talking about but I’m popping
what am I talking about but I’m popping up means just cooking in a bag
up means just cooking in a bag
up means just cooking in a bag everyone’s done it at home before and
everyone’s done it at home before and
everyone’s done it at home before and then we’ve got a slow roasting one we’ve
then we’ve got a slow roasting one we’ve
then we’ve got a slow roasting one we’ve got a preserving one I never made a
got a preserving one I never made a
got a preserving one I never made a marmalade intuited this book and it’s
marmalade intuited this book and it’s
marmalade intuited this book and it’s all about taking things to certain
all about taking things to certain
all about taking things to certain temperatures or you know different
temperatures or you know different
temperatures or you know different people to composites and my sister it’s
people to composites and my sister it’s
people to composites and my sister it’s only just learnt how to poach an egg and
only just learnt how to poach an egg and
only just learnt how to poach an egg and at the age of 29 nearly and said she
at the age of 29 nearly and said she
at the age of 29 nearly and said she would actually do some of the recipes
would actually do some of the recipes
would actually do some of the recipes which is good and so we’re gonna make
which is good and so we’re gonna make
which is good and so we’re gonna make the recipes from there but we’re gonna
the recipes from there but we’re gonna
the recipes from there but we’re gonna make it obviously a bit fine dining and
make it obviously a bit fine dining and
make it obviously a bit fine dining and then in we’re gonna go upstairs into
then in we’re gonna go upstairs into
then in we’re gonna go upstairs into another room and then basically we’re
another room and then basically we’re
another room and then basically we’re just gonna have a big old rave up and
just gonna have a big old rave up and
just gonna have a big old rave up and I’ll be DJing DJ that sounds good that
I’ll be DJing DJ that sounds good that
I’ll be DJing DJ that sounds good that one so Twix didn’t make it I let you
one so Twix didn’t make it I let you
one so Twix didn’t make it I let you keep that there you go so nice ourselves
keep that there you go so nice ourselves
keep that there you go so nice ourselves to birdie which was really easy oh there
to birdie which was really easy oh there
to birdie which was really easy oh there we go so I’m gonna taste it because
we go so I’m gonna taste it because
we go so I’m gonna taste it because everything is about seasoning but
everything is about seasoning but
everything is about seasoning but because there’s anchovies and capers it
because there’s anchovies and capers it
because there’s anchovies and capers it could be quite salty already oh I’ve
could be quite salty already oh I’ve
could be quite salty already oh I’ve just got the mic I always go wrong this
just got the mic I always go wrong this
just got the mic I always go wrong this has not been too bad this demo when I
has not been too bad this demo when I
has not been too bad this demo when I did one in them for the foodies Porsche
did one in them for the foodies Porsche
did one in them for the foodies Porsche lien I was cooking her lunch she was
lien I was cooking her lunch she was
lien I was cooking her lunch she was comparing and they gave me a juicer as
comparing and they gave me a juicer as
comparing and they gave me a juicer as my blender and try to catch the puree
my blender and try to catch the puree
my blender and try to catch the puree because I took it off it just fell apart
because I took it off it just fell apart
because I took it off it just fell apart so it’s a live shows there’s always
so it’s a live shows there’s always
so it’s a live shows there’s always gonna be something
gonna be something
gonna be something so today tiny bit of salt because it’s
so today tiny bit of salt because it’s
so today tiny bit of salt because it’s quite salty already because the capers
quite salty already because the capers
quite salty already because the capers and the anchovies and then we’ve got
and the anchovies and then we’ve got
and the anchovies and then we’ve got some pepper so we’re gonna work
some pepper so we’re gonna work
some pepper so we’re gonna work and this does Kate so you can put it in
and this does Kate so you can put it in
and this does Kate so you can put it in the kiln ajar you can change the herbs
the kiln ajar you can change the herbs
the kiln ajar you can change the herbs it all depends on what herbs you prefer
it all depends on what herbs you prefer
it all depends on what herbs you prefer and you could put chives in or you could
and you could put chives in or you could
and you could put chives in or you could take out the deal you know it’s really
take out the deal you know it’s really
take out the deal you know it’s really what you want to make of it there’s no
what you want to make of it there’s no
what you want to make of it there’s no set way so our peas and our lettuces are
set way so our peas and our lettuces are
set way so our peas and our lettuces are now done you can see there I’m a big fan
now done you can see there I’m a big fan
now done you can see there I’m a big fan of brazen lettuce it’s nice to see
of brazen lettuce it’s nice to see
of brazen lettuce it’s nice to see people starting to do this a bit more
people starting to do this a bit more
people starting to do this a bit more now it’s boring but you can do some
now it’s boring but you can do some
now it’s boring but you can do some really cool things with a con you yeah
really cool things with a con you yeah
really cool things with a con you yeah it’s really good and we did this and was
it’s really good and we did this and was
it’s really good and we did this and was it we did this with chicory for for the
it we did this with chicory for for the
it we did this with chicory for for the pop-up we did for the foundation and but
pop-up we did for the foundation and but
pop-up we did for the foundation and but we did it in the oven because obviously
we did it in the oven because obviously
we did it in the oven because obviously chickens a lot harder so it takes a lot
chickens a lot harder so it takes a lot
chickens a lot harder so it takes a lot longer to break down we did it with
longer to break down we did it with
longer to break down we did it with orange and time and just a really nice
orange and time and just a really nice
orange and time and just a really nice way of cooking vegetables so and the
way of cooking vegetables so and the
way of cooking vegetables so and the stock our emulsion which is not jule
stock our emulsion which is not jule
stock our emulsion which is not jule it’s paint and it’s lots a nicer flavor
it’s paint and it’s lots a nicer flavor
it’s paint and it’s lots a nicer flavor to it so we’re just going to pop a bit
to it so we’re just going to pop a bit
to it so we’re just going to pop a bit of our veg on there and then we’ll add
of our veg on there and then we’ll add
of our veg on there and then we’ll add on our plate and then my dad’s lunch is
on our plate and then my dad’s lunch is
on our plate and then my dad’s lunch is ready
happy happy so it’s been resting are
happy happy so it’s been resting are made when when you cut me rest it for
made when when you cut me rest it for
made when when you cut me rest it for half the cooking time so if you cooked
half the cooking time so if you cooked
half the cooking time so if you cooked it for eight minutes rest it for four
it for eight minutes rest it for four
it for eight minutes rest it for four minutes
minutes
minutes that’s always the trick I found and it
that’s always the trick I found and it
that’s always the trick I found and it works for me and you don’t have to wrap
works for me and you don’t have to wrap
works for me and you don’t have to wrap it you see it’s in a little bit pink so
it you see it’s in a little bit pink so
it you see it’s in a little bit pink so we’re gonna pop him on the plate like
we’re gonna pop him on the plate like
we’re gonna pop him on the plate like that so I’m wondering nicely what we
that so I’m wondering nicely what we
that so I’m wondering nicely what we probably should do as your dad ever been
probably should do as your dad ever been
probably should do as your dad ever been up on stage with you before oh no get
up on stage with you before oh no get
up on stage with you before oh no get Tim in family’s you can’t do that but
Tim in family’s you can’t do that but
Tim in family’s you can’t do that but yes so we’re just gonna pop up if I
yes so we’re just gonna pop up if I
yes so we’re just gonna pop up if I sound so fuzzy like that on the side but
sound so fuzzy like that on the side but
sound so fuzzy like that on the side but I’m just gonna make sure we need to get
I’m just gonna make sure we need to get
I’m just gonna make sure we need to get we do need to get a photograph of it
we do need to get a photograph of it
we do need to get a photograph of it first Ben can we got a camera coming up
first Ben can we got a camera coming up
first Ben can we got a camera coming up it’s been an absolute pleasure to meet
it’s been an absolute pleasure to meet
it’s been an absolute pleasure to meet you Natalie I’ve loved every minute of
you Natalie I’ve loved every minute of
you Natalie I’ve loved every minute of that ladies and gents Natalie Coleman
that ladies and gents Natalie Coleman
that ladies and gents Natalie Coleman thank you
thank you
thank you how lovely nothing’s gonna take that for
how lovely nothing’s gonna take that for
how lovely nothing’s gonna take that for Dave we’ll head back
Dave we’ll head back
Dave we’ll head back thanks very much nicely
”
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