Barefoot Contessa (2002–…): Season 14, Episode 12 - Barefoot in London - full transcript

I'M INA GARTEN, AND THIS IS
"BAREFOOT CONTESSA,"

AND WE'RE IN LONDON,

AND WE'RE GONNA HAVE
A FOOD ADVENTURE.

I'M GONNA GO AROUND LONDON
TO ALL OF MY FAVORITE PLACES.

I'M GONNA PICK ONE IDEA
FROM EACH PLACE,

AND I'M GONNA TAKE IT HOME,

AND THEN I'M GONNA HAVE
A HOLIDAY PARTY.

IT'S CALLED THE TASTE OF LONDON.
THIS IS WHAT I'VE GOT IN MIND...

I'M MAKING
A SPANISH-INSPIRED PLATTER.

I'M DOING A MODERN
PLOUGHMAN'S LUNCH,

AND THEN LOTS OF FLAVORS
FROM THE MIDDLE EAST



WITH A MIDDLE EASTERN SALAD
AND ROSEMARY ROASTED POTATOES

THEY CALL HASSELBACKS
IN LONDON.

I HAVE NO IDEA WHY.

CAN'T FORGET DESSERT.

WE'RE HAVING DELICIOUS, EASY
HOLIDAY STICKY BUNS

AND CHOCOLATE LOLLIPOPS.

CHEERS.
HAPPY HOLIDAYS.

I'M MAKING JEFFREY THE ENGLISH
CLASSIC BANGERS AND MASH

AND AN ENGLISH BACON SANDWICH.

THINK B.L.T.
BUT HOLD THE "L" AND "T."

I'VE PLANNED
SOME WONDERFUL SURPRISES

FOR JEFFREY IN LONDON...

I GOT YOU A VERY LARGE...
OH, MY GOD!

AND THEN A CHAMPAGNE FLIGHT
ON THE LONDON EYE



THAT'S THIS HUGE FERRIS WHEEL.

HERE'S TO THE BEST YEAR EVER.

I'M GONNA TURN BACK THE CLOCK
TO WHERE THE ADVENTURE BEGAN.

IT WAS A COLD NIGHT
IN EAST HAMPTON.

JEFFREY WAS HANGING OUT
AND READING,

AND I THOUGHT
I'D MAKE HIM A COZY MEAL.

IT'S WHAT THE ENGLISH CALL
BANGERS AND MASH.

IT'S AN ENGLISH DINNER

THAT'S BASICALLY SAUSAGES
AND MASHED POTATOES,

BUT I'M GONNA DO IT MY WAY,
REALLY TURN UP THE FLAVOR.

SO THE FIRST THING I'M GONNA DO
IS COOK THE SAUSAGES.

I'M GONNA ROAST THEM AT 425
FOR ABOUT 18 TO 20 MINUTES,

JUST UNTIL
THEY'RE COOKED THROUGH.

WELL, YOU CAN'T HAVE
BANGERS AND MASH

WITHOUT MASHED POTATOES,

SO I'VE GOT
2 POUNDS OF POTATOES.

I PEELED THEM AND DICED THEM.

THEY'RE YUKON GOLD.
I THINK THEY'RE THE BEST.

AND I'M JUST GONNA DRAIN THEM,

ABOUT 20 TO 25 MINUTES
UNTIL THEY'RE REALLY TENDER.

OKAY.

AND THEN WHAT I DO IS I JUST PUT
THEM RIGHT BACK IN THE PAN.

NOW HOW EASY IS THAT?

OOH, THOSE SMELL SO GOOD.

I LOVE THE TEXTURE
OF YUKON GOLD POTATOES.

I THINK THEY REALLY WORK.

SO NOW I'M GONNA ADD
ALL KINDS OF GOOD STUFF.

I'M MAKING MUSTARD MASHED
POTATOES WITH LOTS OF MUSTARD.

SO I'M GONNA ADD
HALF A STICK OF BUTTER,

4 TABLESPOONS...

4 OUNCES OF CRèME FRAîCHE,

WHICH GIVES IT

THAT SORT OF NICE SORT OF
SOUR CREAM KIND OF FLAVOR,

A LITTLE SORT OF
TANGINESS I LIKE...

AND SOME MILK,
ABOUT 1/2 A CUP.

OKAY, THEN I'M GONNA ADD
LOTS OF FLAVOR--

MUSTARD, LOTS OF IT,
AND DIFFERENT KINDS.

SO FIRST I'M GONNA ADD
2 TEASPOONS OF DIJON MUSTARD.

THAT'S REALLY SPICY.

2 TEASPOONS OF COARSE MUSTARD--
IT'S GOT LOTS OF FLAVOR,

AND ALSO I LOVE
THE TEXTURE OF IT.

I LOVE WHEN YOU LOOK
AT SOMETHING,

AND YOU KNOW EXACTLY WHAT IT IS.

AND 1 TEASPOON
OF GROUND MUSTARD.

THAT SHOULD BE ABOUT RIGHT.

SALT AND PEPPER--

TABLESPOON OF SALT,

1 TEASPOON
OF FRESHLY GROUND BLACK PEPPER.

OKAY.

AND NOW INSTEAD OF
TRANSFERRING IT TO A BOWL,

I'M JUST GONNA MASH IT
RIGHT IN THE PAN.

SO JUST ON A LOW SPEED.

WHOA.

TRY AND KEEP IT IN THE PAN.

THIS LOOKS PERFECT.
IT'S GONNA BE SO GOOD.

OKAY, TIME TO PLATE IT UP.

I THINK THE SAUSAGES
SHOULD BE READY.

I CAN SMELL THEM.

MMM. THAT'S GONNA BE
ONE GOOD DINNER.

JEFFREY, DINNER'S READY!

I THINK I'LL DO THIS
RESTAURANT-STYLE,

BIG DOLLOP OF MASHED POTATOES
IN THE MIDDLE...

JUST LIKE THAT, A LITTLE STYLE.

AND I'M GONNA CUT
EACH SAUSAGE IN HALF.

JUST DO IT.

I LOVE WHEN SOMETHING REALLY
EARTHY HAS A LOT OF STYLE,

SO IT'S NOT JUST SAUSAGE
AND MASHED POTATOES.

IT'S SOMETHING SPECIAL.

AND I THINK THIS NEEDS
A LITTLE FRESH PARSLEY.

WHEN SOMETHING
LOOKS LOOKS BROWN,

YOU ALWAYS WANT TO GIVE IT
A LITTLE COLOR--

AND SOME KIND OF FRESH HERB,
WHATEVER YOU HAVE,

CHIVES OR PARSLEY, SCALLIONS,

JUST SOMETHING.

JUST GIVE IT
A REALLY QUICK CHOP.

JUST SPRINKLE IT ON TOP
AND ALSO THE PLATE.

I THINK IT LOOKS GOOD.

NOW HOW MUCH BETTER
DOES THAT LOOK?

AND WE HAVE A NICE COZY DINNER
BY THE FIRE.

THAT LOOKS GOOD.

SO FOR DINNER I MADE YOU
BANGERS AND MASH.

I LOVE THE NAME OF THAT.
ISN'T THAT WHAT YOU HAD
AT A WEDDING IN LONDON?

I DID. AND IT WAS SO DELICIOUS.
I THOUGHT YOU'D LOVE IT.

IT'S MASHED POTATOES
AND SAUSAGES.

HOW ENGLISH IS THAT?
IT LOOKS WONDERFUL.

SO THERE WE WERE,
HAVING A LOVELY DINNER.

I THOUGHT JEFFREY
WAS A LITTLE QUIET,

BUT THEN HE DROPPED
A BOMBSHELL.

I HAVE AN IDEA.

I'D LIKE TO GET YOU SOMETHING
FOR THE HOLIDAYS,

SO WHAT DO YOU SAY
WE GO TO LONDON,

AND WE GO TO ALL THE PLACES
YOU'VE BEEN YAPPING ABOUT

FOR THE LAST MONTH?

THAT WOULD BE
MY HOLIDAY PRESENT TO YOU.

REALLY?
YEAH.

WHO WOULD SAY NO TO THAT?

THAT WOULD BE FANTASTIC.

I'D LOVE TO DO THAT.
ARE YOU COMING?

CONSIDER IT DONE.

YEAH!

AND THAT'S HOW WE CAME
TO HAVE AN ADVENTURE IN LONDON.

LET THE GAMES BEGIN.

SO HERE WE ARE IN LONDON
AT LA FROMAGERIE

ON OUR FIRST MORNING,

EATING BACON SANDWICHES
FOR BREAKFAST.

WHAT A FABULOUS START
TO OUR TRIP.
IT LOOKS REALLY GOOD.

YEAH, BUT DOES IT COME WITH
A HEART DEFIBRILLATOR?

I'M GONNA TAKE A BITE.
YOU'RE GONNA TAKE
A BITE. OKAY.

MMM.

THAT'S DELICIOUS.
CAN WE HAVE THIS AT HOME?

YEAH. CAN YOU MAKE IT?

I THINK I COULD PROBABLY
FIGURE IT OUT.

HOW FABULOUS.
HEY, I'M CONVERTED.

BUT AFTER WE'RE DONE
WITH THIS,

I'VE GOT ANOTHER SURPRISE
FOR YOU.
ANOTHER ONE?

AND YOU'RE NOT GONNA BELIEVE
THIS ONE.
OH, THIS WILL BE--
THAT'D BE FANTASTIC.

I CAN'T WAIT
TO SEE JEFFREY'S REACTION

- HAVING HIS OWN LONDON BUS.
- OH, MY GOD!

THEN WE'RE STARTING
OUR FOOD ADVENTURE

TO SOME OF THE COOLEST SHOPS
AND RESTAURANTS IN LONDON.

I'M GONNA BE COOKING UP
SOME DELICIOUS FOOD

LIKE AN ENGLISH
PLOUGHMAN'S LUNCH,

A MIDDLE EASTERN
VEGETABLE SALAD,

HOLIDAY STICKY BUNS

AND FESTIVE
CHOCOLATE LOLLIPOPS.

AND LATER, THERE'S
A ONCE-IN-A-LIFETIME SURPRISE

FOR JEFFREY.

DON'T GO ANYWHERE. THERE'S
SO MANY GREAT THINGS AHEAD.

JEFFREY AND I
ARE ON A FOOD TOUR OF LONDON,

AND I'VE GOT
A LITTLE SURPRISE FOR HIM.

OKAY, DON'T LOOK.
DON'T LOOK. DON'T LOOK.

ACTUALLY,
IT'S A BIG SURPRISE.

CAN I DO IT?
NOT YET.

OPEN THEM NOW.

I GOT YOU A VERY LARGE...
OH, MY GOD!

I GOT YOU YOUR VERY OWN
LONDON BUS FOR ALL OF THE TRIP.

COME WITH ME.

AMAZING.

HOW COOL IS THIS?

OKAY, SWEETIE.
SO HERE'S THE DEAL.

I'M GONNA GO
MAKE CHOCOLATE BARK

WITH A FABULOUS CHOCOLATIER
IN LONDON...
SOUNDS GOOD.

AND YOU'RE GONNA HAVE
A PRIVATE BUS TOUR OF LONDON.

YOU CAN DO ANYTHING YOU WANT.
YOU CAN GO ANYWHERE YOU WANT.

I CAN GO ANYWHERE?
ANYWHERE.

OH, I KNOW
WHERE I WANT TO GO.
WHERE DO YOU WANT TO GO?

I'M GONNA GO
TO THE HARDWARE STORE...
NO, YOU'RE NOT.

AND GET SOME
BARBECUE EQUIPMENT.
NO, HE'S NOT.

OKAY, SWEETIE.
I'M GONNA LEAVE YOU HERE.

YOU'RE GONNA TAKE YOUR TOUR
OF LONDON.

I'M GONNA GO MAKE CHOCOLATE.
CAN YOU BRING BACK
SOME SAMPLES?

YEAH, I CAN DEFINITELY DO THAT.
LOVE YOU.
BYE.

HAVE FUN, SWEETIE.
HAVE A GOOD TIME.

WHILE JEFFREY TAKES
HIS BUS TOUR,

I'M GOING INTO WILLIAM CURLEY.

HE'S THE TOP CHOCOLATIER
IN LONDON.

HE'S WON THREE YEARS RUNNING.

I'M JUST DYING TO GO IN HERE.

NOW THIS IS HEAVEN.
UNBELIEVABLE.

I WANT THAT. I WANT THAT.

OH, AND THERE'S MORE OVER THERE.
WHOA.

HOW INCRED--OH, THESE DESSERTS
ARE INCREDIBLE.

SZECHUAN PEPPER--
ISN'T THAT AMAZING?

I'M VERY HAPPY HERE.
WOW.

OH, LOOK AT
THESE CHOCOLATE LOLLIPOPS.

NOW AREN'T THOSE ADORABLE?

OH, HERE'S WILLIAM.
INA, HI.

HOW ARE YOU?
NICE TO MEET YOU.

I'M JUST COMPLETELY
KNOCKED OUT.

THIS IS THE MOST FABULOUS
CHOCOLATE SHOP I'VE EVER SEEN.

THANK YOU.
I REALLY MEAN THAT.

YOU COULDN'T SHOW ME
HOW TO MAKE THEM, COULD YOU?
ABSOLUTELY.

REALLY?
JUST COME DOWNSTAIRS.

HOW FABULOUS IS THIS?
LET'S GO.

NOW WHAT WE'RE GONNA DO

IS WE'RE JUST GONNA MAKE
A NICE ROUND, OKAY.
LOOK AT THAT.

THAT'S PROBABLY A TABLESPOON
OF CHOCOLATE, RIGHT?
YES.

DOES THAT SOUND RIGHT?
ABOUT 25, 30 GRAMS.

OH. OH. CAN I DO THIS?
YEAH, YEAH.

AND THEN YOU PUT THIS
RIGHT IN THE MIDDLE?
IN THE CENTER AND GIVE IT
A LITTLE TWIST WHEN YOU DO IT.

OH, YEAH, SO IT GETS INSIDE.
ABSOLUTELY.

HOW'D I DO?
THAT'S PERFECT.

PERFECT.
AND THEN WE'RE GONNA PUT
SOME BITS AND PIECES ON.

OH.
SO WE'VE GOT SOME...

OH, LOOK AT THIS.
OKAY, SOME OF THESE?
CRYSTALLIZED PISTACHIOS.

OH, I LOVE PISTACHIOS.
JUST PUT A COUPLE
OF THESE ON.

YEAH.
AND THEN WE'VE GOT
SOME CRYSTALLIZED ALMONDS.

AND THEN WE GOT
SOME ORANGE.

I ANY MORE ON THIS ONE.T

OH, WE CAN GET A LITTLE BIT
MORE ON, ABSOLUTELY.
WE'LL MIX THEM UP, RIGHT?

OH, YOU CAN DO MORE?
YEAH, YOU CAN PUT MAYBE
A LITTLE BIT TOASTED...

OH, HOW FAB.
SESAME SEEDS.

OH, DO MORE SO I CAN...
LET'S GO, YEAH.

SO...

SO WHILE YOU DO THESE,
CAN I DECORATE THEM?
ABSOLUTELY.

PLEASE DO.
OH, THIS IS SO MUCH FUN.

ALL RIGHT, I'LL PUT THIS IN.
HOW'S THAT? GIVE A LITTLE TWIST.
LET'S SEE WHO CAN DO IT
THE FASTEST.

I THINK YOU'RE FASTER THAN ME.
I CAN TELL YOU THAT RIGHT NOW.

I LOVE HAZELNUTS
AND CHOCOLATE.

IT'S A CLASSIC
ITALIAN COMBINATION.

HOW'S THAT?
MAYBE A LITTLE ORANGE IN IT.
NICE.

IS THAT GOOD?
LOOKING GOOD, YEAH.

OKAY.

I JUST THINK THE FLAVOR
COMBINATIONS AND THE COLORS

ALL JUST MAKE IT
SO INCREDIBLY...
IT'S NICE AND PRETTY,
ISN'T IT?

WELL, IT'S PRETTY,
BUT IT'S DELICIOUS.

IT JUST REALLY STARTS
YOU THINKING

ABOUT THE FLAVORS OF IT.

OKAY, ONCE YOU GET THE HANG
OF THIS, IT'S EASY TO DO, RIGHT?

GET A LITTLE SYSTEM.
GET A LITTLE SYSTEM, YEAH.

MAYBE WE CAN GIVE YOU
A JOB AFTER.
I'M AVAILABLE.

WORKING IN A CHOCOLATE SHOP,
HOW BAD COULD THAT BE?

OKAY, SO WHAT HAPPENS NEXT?

SO WE'RE GONNA PUT IT IN
THE FRIDGE FOR A COUPLE MINUTES,

AND THEN THEY'RE DONE.
AND THEY'RE DONE?
THAT'S IT?

SO CAN I TAKE SOME OF THESE
TO MY HUSBAND?
ABSOLUTELY.

HE'S TAKING A BUS TOUR
OF LONDON,

AND HE'S GONNA BE
VERY HUNGRY.

THANK YOU SO MUCH.

NOW THAT WAS AMAZING.

SHH. DON'T TELL ANYONE,
BUT THAT'S WHERE

MY CHRISTMAS PRESENTS
ARE COMING FROM THIS YEAR.

BUT FIRST, I'M GOING HOME
TO MAKE THESE.

I THINK I'M GONNA MAKE
A WHITE CHOCOLATE VERSION

WITH SALTED CASHEWS
AND DRIED CHERRIES.

THAT SOUNDS GOOD.

I'M GONNA PLACE 12 OUNCES
OF WHITE CHOCOLATE

IN A GLASS BOWL,

AND I'LL PLACE IT THE MICROWAVE
ON HIGH POWER

FOR EXACTLY 30 SECONDS.

THIS IS MY EASY WAY
TO TEMPER CHOCOLATE.

STIR IT WITH A RUBBER SPATULA.

PUT IT BACK IN THE MICROWAVE
FOR ANOTHER 30 SECONDS

AND STIR IT AGAIN.

CONTINUE TO HEAT AND STIR
THE CHOCOLATE EVERY 30 SECONDS

UNTIL THE CHOCOLATE
IS JUST MELTED.

TAKE IT OUT OF THE MICROWAVE

AND IMMEDIATELY ADD 4 OUNCES
OF CHOPPED WHITE CHOCOLATE

AND ALLOW IT TO MELT
AT ROOM TEMPERATURE,

STIRRING IT OFTEN
UNTIL IT'S COMPLETELY SMOOTH.

THEN, JUST AS WILLIAM DID IT,

I'LL SPOON MELTED CHOCOLATE
ONTO PLASTIC SHEETS

AND THEN PLACE
THE LOLLIPOP STICKS

RIGHT IN THE MIDDLE
OF THE CHOCOLATE.

THEN I'M GONNA SPRINKLE
1/2 A CUP OF DRIED CHERRIES

AND 1/2 A CUP
OF SALTED ROASTED CASHEWS

EVENLY OVER THE TOP
OF THE LOLLIPOPS.

I LOVE THAT COMBINATION
OF SWEET CHERRIES

AND SALTY CASHEWS.

THEN SET THEM ASIDE TO HARDEN.

THOSE ARE GONNA BE DELICIOUS.

AND NOW I'M OFF
TO ANOTHER AMAZING STORE.

COMING UP, MORE LONDON
FOOD ADVENTURES.

THERE'S INCREDIBLE
CUTTING-EDGE CAFé FOOD,

A MICHELIN STAR GASTROPUB,

A TOUR OF BOROUGH MARKET.

THEN INSPIRED BY
MY LONDON TOUR,

THERE'S LOTS OF HOLIDAY FOOD--
HOLIDAY BUNS.

I'M MAKING
A SPANISH-INSPIRED PLATTER,

AN INCREDIBLE
PLOUGHMAN'S LUNCH,

AND A MIDDLE EASTERN
VEGETABLE SALAD.

I'M THROWING A HOLIDAY PARTY
FOR MY FRIENDS,

AND I'VE GOT A GREAT SURPRISE
FOR JEFFREY.

AND DON'T EVEN THINK
ABOUT TOUCHING THAT CLICKER.

JEFFREY AND I ARE IN LONDON.

HE'S OFF ON
A "BAREFOOT" BUS TOUR,

AND I'M GONNA GO CHECK OUT
A SPECIALTY FOODS STORE

CALLED OTTOLENGHI.

IT'S MIDDLE EASTERN.

THEY CLAIM TO BE
THE HAUTE COUTURE

OF SPECIALTY FOODS.

I CAN'T WAIT TO CHECK IT OUT.

THIS IS STUNNING.
THIS IS AMAZING.

LOOK AT ALL
THESE INCREDIBLE DESSERTS

AND THE PREPARED FOOD.

I LOVE THIS ROASTED CARROTS
WITH HONEY,

BALSAMIC, AND LEMON ZEST.

WOW. I HAVE TO FIND OUT
HOW THESE POTATOES ARE MADE.

THEY'RE STUNNING.

AND FOCACCIA,
THIS IS MY IDEA OF HEAVEN.

HELLO, HOW ARE YOU
THIS MORNING?
I'M FINE.

WHAT AN AMAZING
SPECIALTY FOODS STORE.
THANK YOU.

OH, MY GOD. YOU HAVE TO TELL ME
HOW THESE POTATOES ARE MADE.

THEY'RE AMAZING.
OKAY, THESE WONDERFUL POTATOES
ARE CHOPPED,

AND THEN THEY'RE SLICED
ON THE TOP HERE,

ROLLED IN OLIVE OIL
WITH PEPPER AND SALT, ROSEMARY,

AND THEN BAKED
IN A VERY, VERY HOT OVEN.
OH, MY GOOD--

YOU CAN COUNT ON
MY MAKING THEM AT HOME.

THOSE ARE AMAZING. AND THESE
CHEESE STRAWS ARE INCREDIBLE.

WOULD YOU LIKE TO TRY ONE?
WELL, WHO WOULD TURN
THAT DOWN?

AND THEY'RE MADE WITH PARMESAN,
WITH CHEDDAR,

AND JUST A LITTLE BIT
OF CARAWAY

FOR SOME EXTRA FRESHNESS.
OH. THEY'RE FABULOUS.

NOW I JUST NEED
A VERY LARGE FORK, PLEASE,

SO I CAN WORK MY WAY DOWN
THE COUNTER.

THANK YOU SO MUCH.
THANK YOU VERY MUCH.

I LOVED BEING HERE.
THANK YOU.

I'M DEFINITELY
MAKING THE POTATOES,

BUT I THINK I'M GONNA MAKE
A MIDDLE EASTERN SALAD

WITH ALL OF THESE FLAVORS.

I'M SO INSPIRED.
AND JEFFREY'S OUTSIDE.

I KNOW SOMEBODY IS GONNA WANT
THIS CHEESE STRAW.

HI, SWEETIE.
HI.

HOW WAS YOUR BUS TOUR?
OH, IT WAS GREAT.

I BROUGHT YOU
SOMETHING FABULOUS

FROM THIS INCREDIBLE STORE
I WENT TO.
WHAT'D YOU GET?

IT'S A CHEESE STRAW.
THAT'S FOR YOU.
OH, THANK YOU.

THEY HAVE THIS INCREDIBLE
DISPLAY OF, LIKE,

MIDDLE EASTERN SALADS.

I HAVE AN IDEA OF SOME SALAD
I'M GONNA MAKE AT HOME.
YOU'RE GONNA MAKE IT?

YEP.
AND WHAT'S IN IT?

IT'S GONNA BE
A WONDERFUL HEARTY SALAD

PACKED WITH FLAVOR.

SO FIRST I'M GONNA PLACE
TEN SCALLIONS, THINLY SLICED,

WHITE AND GREEN PARTS,
IN A LARGE BOWL.

THEN I ADD A POUND
OF RIPE TOMATOES,

SEEDED AND 1/2-INCH DICED,

HALF OF A HOTHOUSE CUCUMBER,
SEEDED AND 1/2-INCH DICED, TOO.

THEN I'LL ADD ONE CAN OR JAR
OF CHICKPEAS,

DRAINED AND RINSED.

I'M THINKING HERBS,
LOTS OF THEM.

I'M GONNA ADD 1/3 OF A CUP
OF CHOPPED FRESH PARSLEY,

1/3 OF A CUP
OF CHOPPED FRESH MINT LEAVES,

AND 1/3 OF A CUP
OF JULIENNE FRESH BASIL LEAVES.

AND THEN I'LL JUST
TOSS IT TO COMBINE.

WELL, THAT SOUNDS REALLY GREAT.

AND THIS IS HOW
I'M GONNA MAKE THE DRESSING.

IN A SMALL BOWL
OR MEASURING CUP,

WHISK TOGETHER 1/2 A CUP OF
FRESHLY SQUEEZED LEMON JUICE,

1 TABLESPOON OF MINCED GARLIC,

2 TEASPOONS OF KOSHER SALT,

AND 1 TEASPOON
OF FRESHLY GROUND BLACK PEPPER.

SLOWLY WHISK IN
1/2 A CUP OF OLIVE OIL,

JUST TO MAKE AN EMULSION.

POUR THE DRESSING
OVER THE SALAD

AND TOSS THEM ALL GENTLY
TO COAT THE VEGETABLES.

AND LASTLY, ADD 8 OUNCES
OF GOOD FETA CHEESE.

I LIKE IT DICED 1/2-INCH,
NOT CRUMBLED.

SPRINKLE IT
WITH SALT AND PEPPER

AND TOSS IT GENTLY.

I'M THINKING THAT'S GONNA BE
ONE GREAT SALAD,

JUST LIKE THE ONES
AT I SAW AT OTTOLENGHI.

WELL, THAT SOUNDS GREAT.
AND I HAVE
ANOTHER SURPRISE FOR YOU.

WHAT'S THAT?
WILLIAM CURLEY AND I
MADE CHOCOLATES TOGETHER.

THAT'S FOR YOU AFTER LUNCH.
OOH, THAT LOOKS DELICIOUS.

AND WHERE ARE WE GOING
FOR LUNCH?
WELL, I HAVE A SURPRISE.

CAN WE GO NOW?
NOW.

NOW. OKAY.

SO THE NEXT STOP
ON OUR FOOD ADVENTURE IN LONDON

IS A GASTROPUB.

IT'S CALLED HARWOOD ARMS,

AND IT'S ONE OF THE BEST
IN LONDON.

ACTUALLY, IT'S THE ONLY ONE
THAT HAS ONE MICHELIN STAR.

AND SO STEVE THE CHEF IS GONNA
BRING US A PLOUGHMAN'S LUNCH,

BUT SOMETHING TELLS ME
IT'S GONNA BE DIFFERENT

FROM THE AVERAGE ONE.
OH, THAT SOUNDS WONDERFUL.

DOESN'T THAT SOUND GREAT?
YEAH.

OKAY, AND WE HAVE PINTS
OF BEER--

WELL, I HAVE 1/2 A PINT--
TO DRINK WITH IT.

HI, STEVE.
HI, INA. HI, JEFFREY.

HI. HOW FABULOUS.
I CAN'T WAIT TO SEE THIS.
THERE WE GO.

OH, MY GOOD--THAT'S NO ORDINARY
PLOUGHMAN'S LUNCH.

SO WHAT'S THE HISTORY
OF A PLOUGHMAN'S LUNCH?

WHAT IS IT--
WHERE DOES IT COME FROM?

OBVIOUSLY EVERY PLOUGHMAN WHO
WAS OUT PLOUGHING THE FIELDS...
OH.

FOR HUNDREDS OF YEARS
HAS EATEN LUNCH.

SO I'M SURE THAT THEY ATE
WHAT WAS IN THE REGION,

WHAT THEY HAD...
OH, THAT'S INTERESTING.

AND SO CHEESE AND HAM AND BREAD
AND VEGETABLES AND EGGS

WERE CERTAINLY SOMETHING--
A CLASSIC LUNCH,
ENGLISH LUNCH.

IT WOULD JUST BE THERE.

THEY COULD EAT IN THE FIELD,
OR THEY COULD TAKE IT HOME.
SO WHAT'S ON THIS?

I CAN'T--
OH, THIS JUST LOOKS AMAZING.
I'VE GOT TWO CHEESES.

I'VE GOT LINCOLNSHIRE POACHER
AND KEEN'S CHEDDAR.
YEAH.

AND WE'VE GOT A PORK PIE HERE,
NICE, COARSE...
PORK PIE--

SO THIS IS LIKE A PâTé
WITH A PASTRY AROUND IT?
VERY SIMILAR, ABSOLUTELY,

AND A LITTLE BIT OF JELLY
AS WELL.
THIS LOOKS SO DELICIOUS.

AND THEN WE'VE GOT A POTATO
BREAD AND A WALNUT BREAD.

AND WALNUT BREAD'S GREAT
WITH CHEESE, ISN'T IT?

YEAH, THAT'S FABULOUS.
UM, VEGETABLE-WISE
WE'VE GOT SOME RADISHES,

SOME CELERY, SOME CARROTS.

WHAT'S INTERESTING
IS IT'S GREAT FLAVORS,

BUT IT'S ALSO GREAT TEXTURES.
YEAH, ABSOLUTELY.

YEAH, IT'S FANTASTIC.
A FEW EGGS JUST BOILED
FOR SEVEN MINUTES

SO THE YOLKS ARE STILL
NICE AND FUDGE-Y.
PERFECTLY COOKED EGGS,
NOT JUST ANY EGGS.

SO OVER HERE WE'VE GOT
QUITE A CLASSIC CHUTNEY,

WHICH IS APPLE-BASED.

IT'S GOT SOME RAISINS
AND SOME SPICES.

THEN NEXT WE'VE GOT
A PICCALILLI.

UM...
WELL, FIRST WE LOVE
THE NAME PICCALILLI...

'CAUSE
IT'S JUST FUN TO SAY.

IT'S A COMBINATION
OF BRITISH INGREDIENTS

WITH INDIAN SPICES.
AND DO WE GET TO TRY THIS?

ABSOLUTELY.
I THOUGHT
THAT ONE'S FOR ME.

THAT ONE'S FOR YOU,
AND I GET THE PICCALILLI?
YEAH, YOU GET...

IS THAT IT?
NO, I'M GONNA HAVE THIS.
BRING ANOTHER.

BRING HER ANOTHER ONE.

OH, MY GOD,
I CAN'T WAIT TO TRY THIS.

OKAY, SO IT'S
LINCOLNSHIRE POACHER.

IS THAT THIS ONE?
YEP.

AND A LITTLE BIT
OF THE PORK PIE,

MAYBE I'LL TAKE
A HALF A PIECE.

I LOVE THAT
IT'S CALLED PORK PIE.

AND, OOH,
A LITTLE WALNUT BREAD.

AND THESE ARE THE MOST GORGEOUS
RADISHES I'VE EVER SEEN.
THEY ARE BEAUTIFUL.

AND MAYBE AN APPLE
AND AN EGG.

JEFFREY, DO YOU WANT THIS?

OKAY, I'LL TAKE IT.

HOW'S THAT?
YEAH, YOU PICKED PERFECT
FOR ME.

DID I PICK PERFECTLY FOR YOU?
OKAY, WE'LL DO ONE MORE.
YEAH. THANK YOU.

AND WILL YOU HAVE SOME, TOO?
I MUST GET BACK
TO THE KITCHEN.

OH, YOU DO?
OH, A CHEF'S WORK IS NEVER DONE.

THANK YOU SO MUCH. THIS IS
JUST AN INCREDIBLE TREAT.
A PLEASURE.
ENJOY YOUR LUNCH.

OKAY. THANKS VERY MUCH.
IT WAS GREAT TO SEE YOU.

HOW FABULOUS IS THIS?

I LOVE THAT SOMETHING SO SIMPLE
CAN BE SO ELEGANT.

AND ALSO THERE'S SOMETHING
ABOUT THAT IT'S LOCAL THINGS.

THEY'RE IN SEASON, AND THEY'RE
SERVED EXACTLY THE WAY THEY ARE.

IT'S FANTASTIC. I'M DEFINITELY
DOING THIS AT HOME.

A LITTLE
PICCALILLI, DARLING?

NEXT UP
ON MY FOOD TOUR ADVENTURE,

I'M GETTING A ROYAL TOUR,
AND I MEAN A ROYAL TOUR,

OF BOROUGH MARKET BY FOOD
JOURNALIST TOM PARKER BOWLES.

EVER HEARD THAT NAME BEFORE?

THEN I'VE A LUNCH DATE

AT AN INCREDIBLE
SPANISH TAPAS BAR.

WILLIAM YEOWARD,
DECORATING GENIUS,

IS SHARING HIS IDEAS

FOR A WONDERFUL
HOLIDAY TABLE SETTING.

THEN THERE'S MY TASTE OF LONDON
HOLIDAY LUNCH,

AND JEFFREY'S GOT
A BIG SURPRISE COMING.

DON'T GO ANYWHERE.

JEFFREY AND I
ARE ON A FOOD TOUR OF LONDON.

HE GAVE IT TO ME
AS A HOLIDAY GIFT.

AND WE'RE ON OUR WAY NOW TO ONE
OF MY FAVORITE PLACES IN LONDON.

IT'S CALLED BOROUGH MARKET,

AND OUR TOUR GUIDE
IS TOM PARKER BOWLES.

YES, HE'S THE SON
OF CAMILLA PARKER BOWLES

WHO JUST HAPPENS TO BE MARRIED
TO PRINCE CHARLES,

BUT HE'S ALSO A BIG DEAL
FOOD WRITER,

AND I CAN'T WAIT TO MEET HIM.

IT'S GONNA BE REALLY FUN.
WE LOVE BOROUGH MARKET.
IT SHOULD BE FUN.

OH, I THINK
WE'RE ALMOST HERE.

THIS MARKET IS AMAZING.
IT WAS AN OLD DEFUNCT MARKET.

IT WAS COMPLETELY REENERGIZED
BY THE LOCAL CHEFS,

AND THEY BROUGHT IN ALL THESE
INCREDIBLE ARTISANAL PRODUCERS.

THERE'S ONE GUY
WHO ONLY SELLS BUTTER.

NO.
JUST BUTTER.
THAT'S MY KIND OF GUY.

I BET YOU LOVE THAT PLACE,
RIGHT?

OH, THERE'S TOM. HI.
HOW ARE YOU?
VERY, VERY NICE TO MEET YOU.
HOW'S IT GOING?

IT'S SO NICE TO SEE YOU.
HI, TOM. GOOD TO SEE YOU.

NOW YOU KNOW BOROUGH MARKET
REALLY WELL, DON'T YOU?
I DO, YEAH.

OKAY, WELL, THIS IS A NEW PART
OF BOROUGH MARKET...
YEAH.

AND IT'S GOT SOME REALLY,
REALLY EXCITING STORES.
I HAVEN'T BEEN HERE.
FABULOUS.

FOLLOW ME.
OKAY.

THIS IS
THE HEBRIDEAN SMOKEHOUSE,

WHICH IS--HI...
HI.

THIS IS WONDERFUL,
WONDERFUL.

HOW GORGEOUS.
THE HEBRIDES
ARE UP IN SCOTLAND.

BECAUSE THE WATER'S SO CLEAR
AND DEEP AND COLD,

YOU GET THE MOST EXQUISITE
SCALLOPS AND ALL THESE THINGS.
THE SEA TROUT
LOOKS AMAZING.

THIS IS THE CREAM
OF SCOTTISH FOOD HERE.

WOULD YOU LIKE TO TRY
SOME OF THE SALMON?
OH, OF COURSE.
WHO WOULD SAY NO?

THANK YOU VERY MUCH.

OH, IT'S JUST GORGEOUS.
REALLY MELTS
IN YOUR MOUTH.

MELTS IN YOUR MOUTH.
IT'S PERFECTLY SMOKED.

IT'S NOT TOO SALTY
BUT PERFECTLY SEASONED.

THANK YOU.
THAT'S DELICIOUS.
REALLY GOOD.

I LOVE IT.
AND CAN I ORDER IT?
YEAH, ABSOLUTELY.

WONDERFUL.
OH, THAT'S JUST DELICIOUS.

THANK YOU SO MUCH, TOM.
THANK YOU SO MUCH.

THANK YOU.
IT WAS JUST DELICIOUS.
FABULOUS.

NO PROBLEM.
ALL RIGHT, ON WE GO.

OH.
OKAY, SO THIS IS
THE FLOUR STATION.

EDMUND.
HOW FABULOUS.
HELLO, EDMUND.

INA. NICE TO MEET YOU.
INA, HOW ARE YOU?

HI, EDMUND.
I'M JEFFREY.
THESE LOOK SO DELICIOUS.

I'LL TAKE ONE
OF EVERYTHING, PLEASE.

CHELSEA BUN, OF COURSE, NAMED
AFTER A NICE PROVINCE OF LONDON.

IT'S LIKE PASTRY AND...
WHAT PASTRY IS IT?

IT'S ACTUALLY
A BREAD FLOUR...
YEAH.

A BREAD SORT OF PASTRY,

BUT IT'S SWEETENED WITH SUGAR,
OF COURSE.

WHAT YOU DO IS YOU ROLL IT OUT
WITH A ROLLING PIN,

THEN IN BETWEEN EACH LAYER
YOU PUT LARD, SUGAR...

OH, LARD. FANTASTIC.

SO IT'S UTTERLY SWEET,
AND IT'S STODGY.

AND IT'S HEAVENLY.
IT'S UTTERLY DELICIOUS.
OH, IT JUST
LOOKS DELICIOUS.

I'LL BE MAKING THAT AT HOME.
THAT LOOKS AMAZING.

YOU'LL BE PUTTING A LITTLE
WEIGHT ON THAT ONE, RIGHT?
YEAH, EXACTLY.

CAN WE TAKE
ONE OF THESE WITH US?

YOU CERTAINLY CAN.

JUST IN CASE I NEED TO SEE
WHAT IT TASTES LIKE.

I MEAN, IT'S VERY IMPORTANT
RESEARCH I'M DOING HERE.

THAT LOOKS PERFECT.

THANK YOU SO, SO MUCH.

A PLEASURE.
THANK YOU. WONDERFUL.
SO GREAT TO MEET YOU.

THANK YOU VERY MUCH INDEED.
YOU AS WELL. BEST OF LUCK.
THIS IS REALLY HEAVY.

CAN'T WAIT TO TASTE THIS.
THANK YOU. BYE, EDMUND.
THANK YOU.

SEEING THOSE CHELSEA BUNS
REALLY GAVE ME A GOOD IDEA.

I COULD MAKE A HOLIDAY VERSION
OF STICKY BUNS

THAT WOULD SO DELICIOUS
AND RIDICULOUSLY EASY.

YOU START BY COMBINING

12 TABLESPOONS
OF ROOM-TEMPERATURE BUTTER

AND 1/3 OF A CUP
OF BROWN SUGAR.

INTO A 12-CUP MUFFIN PAN

PLACE 1 ROUNDED TABLESPOON
OF THE MIXTURE

INTO EACH OF THE MUFFIN CUPS.

THEN SPRINKLE
1/2 A CUP OF CHOPPED PECANS

EVENLY ON TOP OF THE BUTTER
AND SUGAR MIXTURE.

NOW FOR THE PASTRY--

LIGHTLY FLOUR A WOODEN BOARD
OR A STONE SURFACE.

UNFOLD ONE SHEET OF PUFF PASTRY

WITH THE FOLDS
GOING LEFT TO RIGHT.

BRUSH THE ENTIRE SHEET WITH
1 TABLESPOON OF MELTED BUTTER.

SPRINKLE OVER 1/3 OF A CUP
OF LIGHT BROWN SUGAR,

1 1/2 TEASPOONS
OF GROUND CINNAMON--

IT'S REALLY SEASONAL FLAVORS--

1/4 OF A CUP
OF DRIED CRANBERRIES--

THEY'RE PERFECT
FOR THE HOLIDAYS--

1/4 OF A CUP OF WHITE RAISINS,

JUST TO BALANCE THE TARTNESS
OF THE CRANBERRIES.

NOW STARTING WITH
THE END NEAREST TO YOU,

ROLL THE PASTRY UP SNUGLY,
JUST LIKE A JELLY ROLL,

RIGHT AROUND THE FILLING.

FINISH ROLLING IT
WITH THE SEAM SIDE DOWN.

TRIM JUST A LITTLE BIT
OFF THE ENDS OF THE ROLL,

JUST TO STRAIGHTEN IT OUT.

SLICE THE ROLL
IN SIX EQUAL PIECES--

EACH ONE'S ABOUT 1 1/2 INCHES--

AND PLACE EACH PIECE
SPIRAL SIDE UP

IN SIX OF THE MUFFIN CUPS.

REPEAT WITH THE SECOND SHEET
OF PUFF PASTRY

TO MAKE 12 STICKY BUNS.

OKAY, SO THEN BAKE
THE STICKY BUNS FOR 30 MINUTES

AT 400 DEGREES

UNTIL THEY'RE GOLDEN
TO DARK BROWN ON TOP

AND FIRM TO THE TOUCH.

BE CAREFUL. THEY'RE REALLY HOT.

ALLOW TO COOL
FOR FIVE MINUTES ONLY.

INVERT THE BUNS
ONTO A PARCHMENT PAPER.

YOU CAN JUST EASE THE FILLING
AND THE PECANS OUT

WITH A SPOON
AND COOL THEM COMPLETELY.

THAT'S MY HOLIDAY TAKE
ON CHELSEA BUNS.

OKAY, BACK TO BOROUGH MARKET.
THERE'S SO MUCH MORE TO SEE.

THIS IS DEBBIE.
HELLO, DEBBIE.

NICE TO MEET YOU.
SO NICE TO MEET YOU.

HI, DEBBIE.
NOW LOOK AT THIS. THIS IS
ALL ENGLISH-GROWN CHILIES.

I LOVE
ALL THE COLORS OF THEM.

IT'S AMAZING HOW COLORFUL
CHILI PEPPERS ARE.
A CHILI IS ALWAYS BRIGHT.

YEAH.
SO TEN YEARS AGO,
I THINK, IN BRITAIN--

WE LOVE CURRIES AND STUFF.
WE LIKE CHILIES--

WE WOULDN'T HAVE THIS ARRAY.

EVERYONE IN BRITAIN'S
GONE CHILI MAD.

ALL OF THESE CONTAINERS
ARE ALL ENGLISH PRODUCE.

IT'S UNBELIEVABLE WHAT'S
HAPPENING IN FOOD IN LONDON.
IT IS.

IT'S REALLY UNBELIEVABLE.
CAN I TRY ONE?

BY ALL MEANS.
I'M TRYING ONE, TOO.

OH, NO,
YOU'RE NOT, JEFFREY.

HE'S GOING FOR
THE SERIOUSLY HOT.

I'M GONNA GO
FOR THE MILD.

IS IT SERIOUSLY HOT?
OH!

THANK YOU
SO MUCH, DEBBIE.

THANKS, DEBBIE. BYE.
NICE CHILI.

TAKE CARE. BYE NOW.

THANK YOU SO MUCH.
THAT WAS FASCINATING.

THANK YOU SO MUCH
FOR COMING AROUND.
I LOVE SEEING THE BOROUGH MARKET
IN A DIFFERENT WAY.

WELL, IT WAS
AN ABSOLUTE JOY.
WE'LL BE IN TOUCH.

THAT WAS A LOT OF FUN.
THANK YOU SO MUCH
FOR COMING AROUND.

IT WAS LOVELY TO SEE YOU.
WONDERFUL.

THANK YOU SO MUCH.
THANK YOU. BYE.

ISN'T HE WONDERFUL?

OKAY, SWEETIE, SO I'M GONNA
GO MEET JOHN BROWN.

YOU HAVE A BUSINESS MEETING,
RIGHT?
RIGHT.

YOU'RE GONNA ACTUALLY
DO SOMETHING SERIOUS...
RIGHT.

AND THEN I'LL TEXT YOU
AFTERWARDS, OKAY?
OKAY. CAN I TAKE
THE BUS?

SURE.
OUR BUS?

OKAY, I'LL LOOK FOR
A LARGE, RED BUS AND YOU.
OKAY, BYE.

BYE, SWEETIE. MWAH.
LOVE YOU.

SO MY NEXT STOP WAS BRINDISA,
A FABULOUS TAPAS RESTAURANT

RIGHT ON THE CORNER
OF BOROUGH MARKET,

AND TO CATCH UP WITH
MY DEAR FRIEND JOHN BROWN.

OH. HI.
OH, THAT LOOKS AMAZING.

THIS IS OUR CHARCUTERIE
SELECTION.

SO I GUESS WE JUST TRY THEM.
SHOULD WE TRY THEM?
THIS IS CHORIZO.

THIS IS CHORIZO.

WANT TO TRY?
YEP.

THIS LOOKS SPICY.

THAT IS SO GOOD.
MM-HMM.

OH, MY GOD,
IT'S GOT SO MUCH FLAVOR.

IT'S GOT A LITTLE BIT OF HEAT
BUT NOT SO MUCH.
YEAH, THERE'S SOME PEPPER.

IN THE MIX OF THE MEAT,
WE PUT SOME PEPPER

AND HAVE THAT TASTE,
BUT IT'S NOT REALLY AS STRONG.

THIS LOOKS LIKE
A PROSCIUTTO.

THIS REALLY IS LIKE
A PROSCIUTTO.

IT'S A CURED,
VERY THINLY SLICED--

IT'D BE GREAT WITH MELON,
WOULDN'T IT?

MMM. THIS IS DELICIOUS.

SO THIS IS A LITTLE MORE
LIKE A SALAMI.
SOME KIND OF...

THAT'S MUCH MORE MILD.
YEAH.

THIS IS A TOUGH JOB.

DON'T WE NEED TO CLEAR
OUR PALATE A LITTLE

WITH A LITTLE SHERRY?
I THINK
THAT'S A VERY GOOD IDEA.

VERY GOOD SHERRY.

MMM.
IT'S DELICIOUS.

IT'S DELICIOUS.
NOT TOO SWEET.

IT'S GOT A LITTLE
SORT OF...
I KNOW.
IT'S VERY EASY TO DRINK.

THANK YOU SO MUCH.
YOU'RE VERY WELCOME.
THANK YOU VERY MUCH.

DELICIOUS.
OKAY, WHAT'S NEXT?

I THINK
THIS ONE IS, RIGHT? OKAY.
LOIN.

THIS IS THE LOIN,
AND IT'S CURED.

AREN'T THESE AMAZING...
MM-HMM.

ALL THE FLAVORS
AND THE COMBINATIONS.

AND EACH ONE'S DISTINCT,
AND YET IT'S THE SAME THING.
THAT'S RIGHT.

MMM.
THAT'S MY ABSOLUTE FAVORITE.

THAT'S YOUR FAVORITE?
I DON'T KNOW WHAT THEY DO TO IT,
BUT...

I THINK IT'S PROBABLY CURED
THE LONGEST.
MMM. IT'S DELICIOUS.

MMM.

I'M VERY HAPPY. FUN CHECK.
ARE WE HAVING FUN?
MM-HMM.

GOOD. ME, TOO.
SPANISH FUN.

I THINK I'M DEFINITELY
DOING THIS AT HOME.

COMING UP,

IT'S THE TASTE OF LONDON
HOLIDAY LUNCH PARTY--

MY TAKE ON A TAPAS APPETIZER,

A HAMPTONS' TAKE
ON A PLOUGHMAN'S LUNCH,

A FANTASTIC
MIDDLE EASTERN SALAD,

SEASONAL SWEET TREATS GALORE,

AND A GREAT SURPRISE
FOR JEFFREY.

THIS IS GONNA BE
A REALLY FUN PARTY,

AND YOU'RE INVITED.

SO HERE I AM
BACK IN EAST HAMPTON.

I'VE INVITED MY FRIENDS
FOR A HOLIDAY LUNCH.

I WAS SO INSPIRED
BY MY TRIP TO LONDON,

I THOUGHT, I'M GONNA DO
A TASTE OF LONDON,

INTERNATIONAL TASTE OF LONDON.

TOO BAD JEFFREY HAS TO WORK
SO HE CAN'T COME,

BUT THIS WAY AT LEAST I GET
TO SHARE MY HOLIDAY GIFT

WITH ALL MY FRIENDS.

FIRST I'M STARTING
WITH THE TABLE SETTING.

I WENT TO SEE MY FRIEND
WILLIAM YEOWARD.

HE HAS THE MOST AMAZING SHOP
IN LONDON.

HE GAVE ME SOME GREAT IDEAS.

WILLIAM.
WELL, IT'S A LOVELY SURPRISE.

SO HAPPY TO SEE YOU.
OH. WHAT A TREAT.

AND YOU'RE OFF YOUR TURF.
I AM. I'M HANGING OUT
IN LONDON THESE DAYS.

YOU LUCKY GIRL.

SO I'M LOOKING
FOR INSPIRATION.

I WANT TO DO
A HOLIDAY TABLE

THAT'S GOT, LIKE,
A TASTE OF LONDON ON IT.

DO YOU HAVE ANY IDEAS?
NO, YOU KNOW,
I'M ALWAYS FRESH OUT OF THEM.

NEVER.
OF COURSE I HAVE AN IDEA.

YOU KNOW, INTERESTINGLY,

I WAS JUST THINKING
ABOUT AMETHYSTS THIS MORNING.
OH.

AND I'M ALWAYS
WEARING PURPLE, SO...
HELLO.

SHALL WE TRY THAT?
THAT'S PERFECT.

LET'S SEE WHAT HAPPENS.
OKAY, GREAT.

I JUST CAN'T WAIT TO SEE
WHAT HE'S GONNA DO.

I LIKE AMETHYST
BECAUSE IT'S THE SORT OF COLOR

THAT'S VERY EASY.

IT DOESN'T SAY BOY.
IT DOESN'T SAY GIRL.
BEAUTIFUL.

IT JUST SAYS LOVELY.
IT'S LOVELY.
IT'S MY FAVORITE COLOR, TOO.

AND THEN HOLIDAY-WISE...
YEAH.

WHY NOT JUST DUMP A LITTLE BIT
OF SPARKLE ON THE TOP?
ARE YOU DOING TWO?

HOW GREAT ARE THESE?
I LOVE THESE.

LOOK HOW NICE AND SPARKLY
THEY ARE.

AND I LIKE BIG,
HAND-PAINTED, BEAUTIFUL...
THEY'RE BEAUTIFUL.

AND ALSO, ACTUALLY, I THINK
IT'S REALLY IMPORTANT

THERE'S A SOLID COLOR PLATE...
YES.

'CAUSE PEOPLE DO THESE
GORGEOUS DECORATIVE PLATES,

AND THEN EVERYTHING--YOU CAN'T
FIND THE DINNER ON IT, RIGHT?

IT CAN BE CONFUSING,

ESPECIALLY IF YOU'RE
SHORT OF SIGHT.

AND THEN WHAT ABOUT--
YOU SEE HERE, WE GOT A CHOICE.

SO WE CAN EITHER HAVE
THE KITCHEN LOOK

OR SLIGHTLY MORE CLASSY
DINING ROOM.

WHICH DO YOU PREFER?
I WOULD DO ONE OF EACH.

AND THE SILVERWARE'S
ALL WRAPPED UP IN THE NAPKIN,

SO YOU'VE GOT
THE WHOLE THING...
EVERYTHING'S INSIDE.

THE WHOLE THING--FANTA--

THAT'S SO FUNNY. I WOULD THINK
OF DOING THIS FOR A PICNIC.

BUT IT'S GREAT ON THE TABLE.

YOU UNWRAP YOUR NAPKIN,

AND THE SILVERWARE'S
RIGHT THERE.
HOW PRETTY CAN IT BE?

HOW FABULOUS,
THESE WONDERFUL PURPLE GLASSES.

WILLIAM, THIS IS SO GORGEOUS.
DO I HAVE MY INSTRUCTIONS NOW?

YEAH.
DO WE THINK I CAN DO IT?

JUST GO COOK.
OKAY.

KEEP IT SIMPLE,
KEEP IT LOVELY,

KEEP IT HOLIDAY,
AND KEEP IT PRETTY.

AND KEEP IT FUN.
EXACTLY.

THANK YOU SO MUCH.
OH, BLESS YOU.
WHAT A PLEASURE.

IT'S REALLY FABULOUS TO SEE YOU.
OKAY, I'M READY TO GO.

OKAY, SO TO FANCY NAPKIN RINGS,

I JUST TIED EVERY NAPKIN
WITH A LITTLE LENGTH OF IVY.

IT'S VERY FESTIVE.

SO I THINK I'M GONNA KEEP
THIS PARTY REALLY SIMPLE.

I'M GONNA DO THE TAPAS
RIGHT ON THE COUNTER,

A LITTLE GLASS OF SHERRY,
SOMETHING TO EAT,

AND THEN I'M GONNA PUT THE FOOD
RIGHT ON THE TABLE.

I THINK IT MAKES A GREAT PARTY.
BUT NOW I'M GOING SHOPPING.

I JUST LOVED THAT
PLOUGHMAN'S LUNCH IN LONDON.

I THINK I CAN RE-CREATE IT
FOR MY FRIENDS.

THEY'RE GONNA LOVE THIS.

HI, MICHAEL.
HI, INA. HOW ARE YOU?

SO YOU KNOW WHAT I NEED
IS SOME ENGLISH CHEDDAR...
OKAY.

GOOD ENGLISH CHEDDAR.
I GOT A GREAT KEEN'S CHEDDAR,
SOMERSET HERE.

OH, THAT LOOKS GORGEOUS.
IT'S 18 MONTHS OLD.

FANTASTIC.
IS THERE ANYTHING ELSE
I CAN GET FOR YOU TODAY?

YOU KNOW, I NEED SOME CHUTNEY
TO GO WITH IT.

OH, THERE'S SOME GREAT CHUTNEYS
OVER ON THE CORNER THERE.
FABULOUS.

I'LL GET IT WHILE YOU CUT.
I LOVE CHUTNEY.

SHALLOTS.

I THINK FIGS AND SPICES.
THAT SOUNDS GOOD.

THIS IS GONNA BE GREAT

AS A BASIS FOR
THE PLOUGHMAN'S LUNCH.

OKAY, MICHAEL,

I HAVE A COMPLETELY DIFFERENT
THING TO TALK ABOUT.
OKAY.

I NEED SPANISH HAM.
OH, GREAT.

WHAT DO YOU HAVE?
WE HAVE THE IBERICO HAM,

OR WE HAVE THE LOMO,
WHICH IS THE LOIN.
THAT'S THE ONE I LIKE.

OKAY.
OKAY, FABULOUS. THANKS.

I BETTER GO HOME
AND START COOKING.

OOPS. THERE'S NO COOKING.
I'M JUST ASSEMBLING.

FOR MY HOLIDAY LUNCH,
I'M DOING A TASTE OF LONDON.

AND WHAT'S MORE BRITISH
THAN A PLOUGHMAN'S LUNCH?

BUT WHAT I'M GONNA DO
IS AN UPDATED VERSION.

THE GOOD NEWS
ABOUT A PLOUGHMAN'S LUNCH

IS IT'S ALL
ASSEMBLED INGREDIENTS,

NO COOKING AT ALL--
MY IDEA OF A GOOD TIME.

IN ENGLAND, THEY ALWAYS DO
SOMETHING LIKE PORK PIE.

I DON'T EVEN KNOW WHAT THAT IS.

IT'S LIKE SAUSAGE
AND PASTRY OR HAM--

SOMETHING LIKE THAT, SO I'M
DOING A GOOD VIRGINIA HAM.

THIS IS THE AMERICAN VERSION.

I ALWAYS THINK YOU NEED
SOMETHING GREEN ON THE PLATE,

SO I HAVE THESE FLAT FIG LEAVES,

OR YOU CAN USE LEMON LEAVES

OR WHATEVER YOU CAN GET
AT THE FLORIST.

IT JUST SORT OF SETS
EVERYTHING OFF.

GREEN'S REALLY IMPORTANT.
OKAY, WHAT'S NEXT?

CRISP APPLES--
GREAT WITH THE CHEDDAR.

SO I'M JUST GONNA PILE THEM UP
REALLY CASUAL.

I SAY HAM AND CHUTNEY
GO TOGETHER,

SO I'M GONNA PUT THE CHUTNEY
RIGHT NEAR THE HAM.

YOU CAN USE ANY KIND OF CHUTNEY,

BUT MOST OF THEM
ARE, LIKE, MANGO CHUTNEY.

THEY HAVE LOTS OF SPICE
IN THEM, GREAT WITH HAM.

OKAY, NEXT IS HARD-BOILED EGGS.

I JUST HAVE THEM
EVER-SO-SLIGHTLY SOFTLY BOILED.

IT'S REALLY A CLASSIC THING
ON A PLOUGHMAN'S LUNCH.

JUST CUT THEM IN HALF.

THIS IS A REALLY CASUAL THING.

SO NOTHING'S PRESCRIBED
WHERE IT GOES.

I'VE GOT RADISHES.

THESE ARE BIG, SO I'M GONNA
CUT THEM IN HALF.

I THINK THEY'LL BE GREAT.

I THOUGHT IT WAS REALLY
INTERESTING SEEING THE WAY

A PLOUGHMAN'S LUNCH
IS PUT TOGETHER,

THAT IT'S REALLY
JUST FRESH VEGETABLES

AND SOME MEATS AND CHEESES.

I'D ALWAYS HEARD ABOUT IT

BUT DIDN'T KNOW EXACTLY
HOW IT WAS PUT TOGETHER.

I THOUGHT THAT WAS WONDERFUL.
OKAY, SO...

NOW WE'VE GOT--
I'VE GOT THESE BABY CARROTS.

THAT LOOKS GREAT THERE.

IT'S GOT LOTS OF COLOR
AND TEXTURE.

AND SOME CELERY--
WHERE ARE WE GONNA PUT THIS?

IT'S REALLY JUST ABOUT ARRANGING
GREAT COLORS AND FLAVORS.

SO WE NEED BREAD. OKAY.

I THINK PROBABLY RIGHT NEXT
TO THE CHEESE.

THAT WILL BE GREAT...

JUST LIKE THAT.

AND GOOD BUTTER.

AND THEN EVERYBODY'S
JUST GONNA HELP THEMSELVES.

HOW BAD CAN THAT BE?

RIGHT IN THE CORNER.

MAYBE A LITTLE SALT AND PEPPER,
ESPECIALLY ON THE EGGS.

THEY REALLY NEED
A LITTLE FLAVOR.

NOW THAT WAS PRETTY EASY.

AND LOOK AT THAT.
IT LOOKS PRETTY GOOD, TOO.

SO I'M REALLY READY
FOR MY HOLIDAY LUNCH.

I CAN'T WAIT TO SHARE TASTES
OF LONDON WITH MY FRIENDS.

THERE'S A BACON SANDWICH.

HMM, COULD BE A MIDNIGHT SNACK
FOR JEFFERY.

THEN IT'S THE FINAL INSTALLMENT
OF MY FOOD ADVENTURE IN LONDON,

AND, BOY, DID IT END
ON A SURPRISINGLY HIGH NOTE.

DURING THE HOLIDAYS, PEOPLE HAVE
ALL THESE BIG, FANCY DINNERS.

I LIKE THINGS MUCH MORE CASUAL,
SO I'M GONNA DO A LUNCH,

AND I'M GONNA LET IT BE INSPIRED
BY A TASTE OF LONDON,

ALL THE THINGS I SAW IN LONDON
THAT WERE JUST FANTASTIC.

SO THE FIRST THING I'M DOING

IS THIS WONDERFUL
MIDDLE EASTERN SALAD.

IT'S GOT CUCUMBERS
AND TOMATOES AND FETA,

ALL KINDS OF FRESH HERBS.

I'M JUST GONNA PUT IT RIGHT
IN THE MIDDLE OF THIS PLATTER.

AND THEN I TOASTED
SOME PITA CHIPS

JUST TO GO AROUND
THE OUTSIDE OF IT.

JUST PUT THEM IN THE OVEN--

375 FOR ABOUT 10 MINUTES
UNTIL THEY'RE NICE AND CRISP--

A LITTLE OLIVE OIL,
SALT, AND PEPPER.

OKAY, THAT LOOKS GREAT.

THESE ARE
THE ROSEMARY ROASTED POTATOES

THAT THEY MADE AT OTTOLENGHI,

AND THEY TOLD ME
HOW TO MAKE THEM.

SO SLICE A LITTLE SLICE
OFF THE BOTTOM OF THEM,

AND THEN YOU CUT THEM
ALMOST ALL THE WAY THROUGH

KEEPING THEM TOGETHER
IN LITTLE SLICES JUST LIKE THAT.

AND THEN I DID OLIVE OIL,
SALT, AND PEPPER

AND LOTS OF FRESH ROSEMARY.

I ROASTED THEM
AT A HIGH TEMPERATURE--

425--FOR ABOUT 30 MINUTES
UNTIL THEY'RE JUST DONE.

I USED YUKON GOLD POTATOES.
I THINK THEY WORK BEST.

THIS IS BEGINNING TO LOOK
LIKE A LOT FOR FIVE PEOPLE,

BUT I LOVE WHEN A BUFFET
LOOKS REALLY FILLED UP,

SO I CAN'T HELP MYSELF.

NEXT IS THE GOOD PART--DESSERT.

THESE ARE HOLIDAY STICKY BUNS.

THEY'RE INSPIRED BY
THOSE FABULOUS CHELSEA BUNS

THAT I SAW AT BOROUGH MARKET,
AND THESE ARE MY VERSION

OF WILLIAM CURLEY'S
FABULOUS CHOCOLATE LOLLIPOPS.

I THINK MY FRIENDS
ARE GONNA LOVE THOSE.

WHEN I WENT TO BRINDISA,

THEY HAD THIS INCREDIBLE PLATTER
OF ALL DIFFERENT KINDS OF MEATS,

BUT WHAT I REALLY LOVED
IS WHAT'S CALLED LOMO,

WHICH IS A SPANISH HAM.

IT'S ACTUALLY LOIN, AND IT HAS
SPICES ON THE OUTSIDE.

IT'S DELICIOUS.

SO I THOUGHT,
I'M GONNA DO THAT PLATTER

JUST WITH THAT ONE KIND OF MEAT
AND FRESH FIGS,

AND THEN EVERYBODY
CAN HELP THEMSELVES,

AND CERTAINLY EASIER FOR ME.

THAT'LL BE OUR SECRET.

YOU WANT TO REALLY MAKE SURE

THAT YOU GET FIGS
THAT ARE REALLY RIPE,

BECAUSE SOMETIMES THEY'RE NOT,
SO I ALWAYS BUY THEM IN ADVANCE.

AND I'M JUST GONNA PUT THEM

RIGHT DOWN THE MIDDLE
OF THE PLATTER.

THESE ARE BIG,
SO I'M CUTTING THEM IN QUARTERS,

BUT IF THEY'RE SMALLER,
YOU CAN JUST CUT THEM IN HALF.

OKAY, RIGHT DOWN THE MIDDLE.

WELL, THAT LOOKS GREAT,

AND IT'S GONNA BE SO GOOD
WITH A LITTLE GLASS OF SHERRY.

I ACTUALLY GOT
THE SAME MANZANILLA SHERRY

THAT THEY SERVED IN LONDON.

IT'S SORT OF LIGHT,
AND IT'S DELICIOUS.

MMM. I LOVE A GOOD SHERRY.

IT'S VERY OLD-FASHIONED,
BUT IT'S REALLY DELICIOUS.

THAT'S PERFECT.

ALL I NEED TO DO
IS GET THE FOOD ON THE TABLE,

AND LUNCH IS READY.

THESE LOOK FANTASTIC.
CAN WE START? CAN WE DIG IN?
YEAH, YOU CAN START.

YEAH, ARE YOU GONNA--
THEY'RE FIGS
AND SPANISH HAM.

OOH.
ACTUALLY, DO THE HAM AND FIGS
TOGETHER. THEY'RE REALLY GOOD.

- CHEERS.
- CHEERS.

INA, WELCOME BACK
FROM LONDON.
HAPPY HOLIDAYS.

IT'S DELICIOUS. CHEERS.
IS IT GOOD? IS IT
THE BEST FIG YOU EVER HAD?

IT'S THE BEST FIG
I'VE EVER HAD.

IT'S SO GOOD
WITH THE SHERRY.

OKAY, WHO'S READY
FOR LUNCH?

- I AM.
- I AM.

SO, LAURA, DO YOU WANT TO PASS
THE ROSEMARY ROASTED POTATOES

OR SERVE WINE?
ABSOLUTELY.

CAN YOU PASS
THE PLOUGHMAN'S LUNCH?

I DON'T THINK ANY PLOUGHMAN

EVER HAD A LUNCH
LIKE THAT, THOUGH.

OH, INA, THIS IS BEAUTIFUL!

THANK YOU.
OH, I WANT SOME OF THIS.

IT'S ENGLISH...
THERE'S A MIDDLE EASTERN SALAD.
OOH.

THIS IS
A VERY INTERNATIONAL MEAL.
WOW. MY GOODNESS.

ACTUALLY, SOMETIMES
THE PITA'S ALL MIXED IN.

SO GREAT TO HAVE A MEAL
THAT'S SO DIFFERENT

FROM OUR NORMAL TURKEY.

BUT THIS
IS SO FESTIVE.

OKAY, WHO'S READY
FOR DESSERT?
I AM.

LAURA, ARE YOU IN CHARGE
OF THE PLATES?
YES, I AM.

AND, BOBBY, YOU'RE IN CHARGE
OF THE HOLIDAY BUNS?

OKAY.
THEY'RE LIKE CHELSEA BUNS.

DOES ANYBODY KNOW
WHO CHELSEA IS?
I THINK THAT CHELSEA
IS A BOROUGH OF LONDON.

OH.
THAT'LL DO IT.

YOU KNOW EVERYTHING
ABOUT LONDON.

SO THESE ARE MADE
WITH PECANS--

UH, PEA-CONS, AS THEY SAY--

- PECANS AND DRIED CRANBERRIES.
- DELICIOUS!

AND THE LOLLIPOPS?
THE LOLLIPOPS ARE MADE WITH CASHEWS

AND DRIED CHERRIES.
I'LL TRADE YOU.

VERY HOLIDAY-ISH.
YES.

MMM!

I LOVE THE IDEA
OF A HOLIDAY LUNCH.
YEAH?

CAN WE DO IT AGAIN
NEXT YEAR?
I'M UP. I'M GAME.

HAPPY HOLIDAYS.
HAPPY HOLIDAYS.

JEFFREY'S COME HOME LATE.

I THOUGHT I'D MAKE HIM
A LITTLE MIDNIGHT SNACK.

I'M GONNA MAKE A BACON SANDWICH.
IT'S VERY ENGLISH.

IT'S KIND OF LIKE A B.L.T.
BUT WITHOUT THE "L" AND THE "T."

SO I'VE GOT TOAST.

PUT A LITTLE BUTTER ON IT
SO IT'S NICE AND DELICIOUS.

WHEN I AS IN LONDON,
I HAD BACON SANDWICHES,

AND I JUST THOUGHT
THEY WERE SO DELICIOUS,

SURPRISINGLY, BECAUSE I WOULD
NEVER THINK OF DOING THEM

WITHOUT THE LETTUCE AND TOMATO.

FOR BACON, I USE
THE APPLEWOOD SMOKED BACON.

IT'S REALLY SORT OF THICK-CUT.
IT'S GOOD.

AND I ROAST IT ON AN OVEN RACK
IN THE OVEN--

400 DEGREES FOR ABOUT 25 MINUTES

JUST UNTIL IT'S REALLY NICE
AND CRISP.

THIS IS SUCH AN EASY WAY
TO COOK BACON,

INSTEAD OF HAVING BACON FAT
SPLATTERING ALL OVER THE KITCHEN

IN A PAN.

IT KEEPS IT NICE AND FLAT,

AND IT DRAINS ALL THE FAT AWAY,
SO IT KEEPS IT REALLY CRISP.

OKAY, PUT ITS LITTLE LID ON.

CUT THEM IN HALF.

HE'S GONNA LOVE THIS.

I MADE YOU
A LITTLE MIDNIGHT SNACK.

I THOUGHT
I'D SURPRISE YOU.

OH, I LOVE SURPRISES.
I DO KNOW
YOU LOVE SURPRISES,

LIKE THE ONE I HAD FOR YOU
IN LONDON.

THAT WAS
A WONDERFUL SURPRISE.
WASN'T THAT AMAZING?

HERE'S THE STORY.

REMEMBER BACK IN LONDON
WHEN I WENT TO LUNCH

AND JEFFREY HAD A MEETING

AND I TOLD HIM
I'D MEET HIM LATER?

WELL, I WAS SECRETLY PLANNING
ONE MORE SURPRISE

FOR WHEN HE TURNED UP
ON THE BUS.

HI, SWEETIE.
HI, BABY.

MWAH.
MWAH.

SO I'VE GOT ANOTHER SURPRISE
FOR YOU.
YOU DO?!

AND IT INVOLVES A FLIGHT
IN THE MIDDLE OF LONDON.
YOU'RE KIDDING.

NO. COME WITH ME.
OKAY.

ISN'T THIS INCREDIBLE?
LOOK OVER THERE.

OH, THANK YOU SO MUCH,
TOM.

THANK YOU.
I LOVE DRINKING CHAMPAGNE
ON THE EYE.

NOW I KNOW WHY THEY CALL IT
A FLIGHT ON THE LONDON EYE.

IT REALLY FEELS LIKE FLYING,
DOESN'T IT? IT'S FANTASTIC.
WONDERFUL.

HOW IS THAT FOR A FOOD TOUR
OF LONDON?
COULDN'T HAVE BEEN BETTER.

HERE'S TO THE BEST YEAR
EVER. I LOVE YOU. MWAH.

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