- Good morning, everyone
and welcome to My Virgin Kitchen.
It's a little bit of a different intro
and layout for you today.
I'm trying something interesting,
a new playlist which I'll be doing from time to time.
Now this, is all derived from a message
I got from Penguin 101 about nine months ago.
Said Barry, I'd love for you to go to Bedfordshire
and experience, well with your family.
Hello?
- Hello.
- Hello!
(chuckling)
- Hello, Mrs. Barry. Hello!
- And, the pugs as well.
He even said, take the pugs.
Now, it's quite a long way to go to Bedfordshire,
but he wants me to go and try Chocolate Toothpaste.
- Chocolate toothpaste? Yeah.
- Yum, yum, yum! Really?
- I've read, it's quite hard to get ahold of,
it's quite a school dinner-esque thing.
And also, something called a Bedfordshire Clanger,
which is basically a sausage roll.
You like sausage roll?
- Yeah.
And, in the middle of that sausage roll, there's a channel
of pastry separate in a savoury and a sweet layer.
Does that sound cool?
- [Both] Yeah!
- Oh, that does! So, I'm not gonna put
these guys through a whole road trip,
this is gonna be a six hour roundtrip
all way back to Bedfordshire.
It's a long, long way. - That is a long way.
- We'll probably fly there one day,
or something. (chucking)
So, I'm gonna go there and I'll buy loads of them, and
instead of taking this wife - Hello.
I'm gonna take my other wife.
- Hello. (laughing)
- This is my other wife. (both laughing)
Are you ready to drive three hours?
- Ready to drive 300 miles
to eat a sausage roll. - Yes.
So, we better set off.
We're hungry, we need a McBreakfast.
- A McBreakfast, others on our way though.
- We are in McDonald's?
- We are waitin' for our
McMeal. - McBreakfast.
- Ready for our road trip, so we can head
on out to the beautiful scene.
I think it's quite a nice scenic route.
- Yeah, is it?
- Well, we're What, the M4?
(both laughing)
- We're going past Wincster, which is
really nice. - Okay.
- Oxford, that's supposed to be really nice, isn't it?
- Well, we'll find out.
Well, if we see anything - We will find out.
And then, into Bedfordshire.
- For pastry.
- For pastry. (smacking lips)
Oh, what's going on there?
- The police were gonna stop us.
- No, that was boring.
- Yeah.
- So, we are 30 minutes away. Yeah.
- From our journey to try the clanger.
Are you excited?
- I'm very intrigued.
- There's quite a few different varieties in the clanger.
We're gonna try them all, because
we've just driven three hours for it.
(both laughing)
- So, our plan is to get into Bedford,
forage for - Hunt.
- For the Clanger. For pastry.
- Maybe that's a sport, maybe it's
called clanging, or something.
- Clanging?
Probably, the people of Bedfordshire are called clangers.
- Really? Yeah, that is what they are,
they're known as clangers.
- Wow.
(engine revving)
- Another roundabout. No!
- With a giant They name them.
- Diving lady? Oh, yeah.
(gps instructing)
Look at these buildings man, it's huge.
- Moo-ssive!
It's got that massive John Lewis dapper, eh?
- And, they've made it like, blue and white,
well you can't see it - You can't see it on
the camera because it blends in.
So, we are here, we have arrived in Bedford.
- I think we're now up to 40 roundabouts,
I'm pretty certain. - 42 roundabouts.
Yeah, this is insane, there's so
many roundabouts. - Barry is actually feeling
sick of all the roundabouts.
(barfing)
- First impressions of Bedford?
- Looks lovely!
(gps instructing) Yeah?
- They're like a roundabout. They like roundabouts?
(laughing)
(expressing embarrassment)
(engine humming)
- Watching me, wow.
(chuckling) - We are in Bedford, and
we just arrived in the market.
- Look at that, it's awesome.
(wind blowing) - Follow that route to
get on this way.
- Yeah, there's no roundabouts on the map, that's good.
Oh, there's one, there it is.
- Tell me what it looks like!
- That's like two rabbits.
- Come this way. Huh?
They look like rabbits or are they faces?
(expressing realisation) Wow!
- Look at that!
(laughing)
- Mate. We found it.
- We found it. We found it.
- Gunns Bakery. Gunns Bakery.
- Look there, Gunns Bakery,
Home of the Bedfordshire Clanger.
There it is, mate.
We're in.
- We're in.
- Let's go.
- Hello!
- [Both] Hello!
- Do you mind if we just film something?
We've come six hour roundtrip to try a
Bedfordshire Clanger. - Alright, you come from?
(mumbles)
- Yeah, near Bristol.
Yeah, wow.
This is Chocolate Toothpaste. - Yeah.
- I was expecting a tube. (laughing)
- [Both] Why is it called Chocolate Toothpaste?
- It's basically, a school dinner thing and so,
after beatin' it it looks like you brushed your teeth.
(expressing realisation)
(sizzling)
- Wow. They're not ready, yet.
- Yeah.
- I've still got five minutes to go.
- We'll be workin' here in a minute,
where are we helpin' out? (chuckling)
- [Both] Alright.
- Ready, mate?
- So, we are gonna cut We've been very kindly,
given a knife. What want ya get for first?
- Let's see the middle one. The middle one?
This will be awkward.
- Yeah.
Now, these are hot out of the oven.
Oh, I've got a bit of leakage on me over there.
- Oh, that's apple seepin' out, is it?
Oh, no potato. - Yeah.
No, that's apple.
(knife scraping)
- Wow. Dissecting a Clanger.
- I can smell savoury comin' out, look at that steam.
I'm gettin' a facial.
(imitating steam) - There it is.
- Oh, look at that.
- That's the gammon on there.
- Gammon, and that's the apple at the end of it?
Wow!
- Come on. (knife scraping)
There we go. - What's in this one?
- This one is the veggie, (sniffing)
oh that smells nice. - That's veggie, is it?
Oh, taken the V off it,
look at that. - Yeah, I took the V off,
'cause I don't wanna cut through the V.
Alright, that's cinnamon and apple.
- Oh, look at that.
(scaring abruptly) (laughing)
- And, down here, you're beefin' out,
and rhubarb and custard.
- Wow, that's rhubarb and custard
in there? - Yeah.
- Just realised, we probably look really
weird coming all the way to Bedford.
(laughing) We're like pastry enthusiasts,
just taking pictures.
There you go, check that out.
You've gotta try and eat the sweet quite,
first together with that, I suppose.
- The pastry's quite
thin, actually. - Yeah?
- Quite crisp.
(laughing)
(expressing satisfaction)
Havin' apples?
How's the apple with the gammon, mate?
- It's like apple pie.
- Oh, yes!
- So, you go from gammon Pastry boundary,
the dam of pastry? - Dam of pastry, crack through
the dam and then a float of apple comes into it.
(chuckling) - Like an orchard
in your mouth?
- Yeah. (both laughing)
- Have this really bizarre moment, where the chunks
of potato and chunks of apple the same size,
and then at the same time, really good.
You on the veggie one?
- I don't got a dam in the veggie one.
- Oh, so we're mixed
together? - This could be an issue.
- So, you've got the veggie one,
we have the apples and sultanas.
You just had that, what do you
think of that? - I'm just goin' into that.
So, that suhr-fay-styoo-ral
bit was like. (exclaiming not too impressed)
But this, I think this is.
- Sultanas in there? And, the cinnamon and
vegetables and apple.
- Let me see you, let me see it.
♫ And I love your ways
♫ Everyday
- It actually reminds me of a
McDonald's Apple pie. - Oh, does it?
That's not molten lava.
(laughing) And, your tongue is not
(laughing) - My mouth is still there.
(both laughing)
- Veggie one, now.
Oh, I know what you mean, Jimmy.
It's not too bad,
bit bland though. - A bit, a bit.
- That's why we're not vegetarians.
Apple cinnamon?
(laughing)
Oh!
- My dam is broken.
- Right. So, my rhubarb and custard
is, all the ay-yole is spilled
into the custard. - Beef and ay-yole,
rhubarb and custard all in one.
Takes the beef.
(expressing satisfaction)
Yeah, happy?
My dam is still intact, so I'm gonna go for the beef
and ay-yole, it's got like oats in it and barley.
(expressing satisfaction)
- I'm in a really interesting place of custard and ay-yole?
(laughing)
- We've all been there.
This is beef and ay-yole and custard in one bite, alright?
- What? Oh, yeah.
(expressing confusion)
- What?
- Alright.
- I'm into the just custard and pastry, now,
it's good. - Is that good, yeah?
(both laughing)
(dishes clanging)
- Clanger aftermath.
- I see it, I'm very full are you?
- Yeah, it's just puddin'! Yeah, puddin'!
(both laughing)
How are you feelin?
- Very nice!
Yeah. - Right.
- I'm just feeling really, really full,
right now. - Actually, I am quite full.
I got the Chocolate Toothpaste in here.
- We're going for a romantic dinner
somewhere by this river.
Look at this, picturesque,
all the swans. - It's quite nice, isn't it?
- We can't make a swan omlette.
What, you've got to say that, we missed that!
(laughing) - What, a swomlette!
(both laughing)
- Life is like
a box of chocolates. (laughing)
Alright, so let's analyse this, mate.
It is a pastry base. - So, it looks like some
sort of shortbread?
- Yes.
- And then, some sort of chocolate mousse?
- Yeah, it's quite firm. It probably needs to be
chilled, so we've come for
a little stroll here. - And, it's got a bit
of cream on top.
(birds chirping)
- Is it good?
Got chocolate on your teeth?
Not really. (laughing)
How is it?
- Different.
- Yeah?
- It's weird.
- Are you happy?
- I don't know. (both laughing)
- Just so full of pastry, he just lost all interest in food!
- Go now, mate. The base looks quite delicate,
but it's very firm.
- It's quite robust,
it's quite dense. - Oh, yeah.
I'm gonna try and get the toothpaste.
(both laughing)
- Just sort of, just like? It's moussey.
- It's quite dense mousse.
Not a lot of bubbles. - It's not too sweet.
- No. The biscuit base is
quite plain, as well, but I like that.
You can tell it's got a school dinner
vibe to it. - You still got a bit
of cream on your nose.
- Thanks.
(both laughing hysterically)
Toothpaste.
(engine humming)
- So, we've had our clangers.
- I'm so full on pastry! Yeah, we've had
a lot of pastry.
So, we've really eaten like one and a half,
and then that chocolate puddin' toothpaste.
- We're now off to the Mothership.
- Now, we're going to where the original,
where it originated from, which is another
20 miles down the road.
- I'm so full though, I feel like
we should just get it and then take it
home with us. - I think if they got the
pulled pork one, I'm gonna have to eat that there.
- There is an official member of the Sandy community,
right there. - Sandyonian!
- Sandy, sandette,
sandal. (both hysterically laughing)
We just pulled over by a church,
'cause we saw a restaurant called the Gandy
and we're in? - Sandy!
- The Gandy in Sandy!
We're also just tryin' to find out where we're going.
In Sandy, they don't walk dogs on leads.
They walk children on leads.
So, we get out the car we're like, two minute walk that way,
and we've just been walking the wrong way.
- Yeah.
- [Both] It's now, seven minutes that way.
- We found it, that's the other one.
Gunns Bakery, it's the Gunn show.
(chuckling)
There it is.
One of them, one of these? - No.
(laughing)
Get four.
Two pork and cider clangers, if you've got them?
Yeah, please.
Pork and cider.
I'm too full at the moment, but we do also have
a vegetable one with mango chutney in the other end.
So, we're gonna get home and reheat these
when we do our podcast in a minute.
So, we'll try those and let you know how we get on.
That's the pork and sage, yeah?
- Yeah, there's definitely sage in there.
- And, you're gonna eventually get fruit,
you're eatin' it proper style now.
You're gonna eat it, you're gonna hit that dam
of pastry, and then you're gonna
be caressed. - Well, I had two
dams last time.
- Well, we're in a lovely settin'.
I'm way too full at the moment.
We've also got a vegetarian one or vegetable curry
with mango chutney, that will be amazing!
- You said that was one,
didn't you. - Yeah, we're just gonna
fold it up in our pocket.
Have you hit any apple, yet?
- No, I've got to admit man,
I'm full. (laughing)
- No dam?
- No dam, look.
I've got like strudel, you see that, I've got like strudel
and still pork mint - Take it a moment,
let's see that combo.
That nice? - That was a bit weird.
(laughing)
That was a strange mouthful - A blast of apple?
- Just sultanas almost like an eckrell's cake.
- Oh, nice!
Look much more sultanas,
in is it? - Yeah.
(engine humming)
(radio blaring)
- Alright, just got home, alright, kids!
- [Both] Yeah!
- You had a nice day?
- [Both] Yeah!
- Alright, big kid?
- Big kid, hello!
- Alright, Mrs. Barry.
So, I am sacrificing my pork one.
- I'm using my fork as a little guitar!
(laughing)
(expressing satisfaction)
- Is that alright?
- Yummy.
(laughing)
Phoebe's not sure, you okay?
Yeah, Mrs. Barry still alive?
- Crickey.
- Crickey?
- Crikey!
Steve Irwin?
- It's a bit bland.
It's just like a - Tasty!
- Tasty?
It's a pasty.
- Pastry's right, isn't it?
- What is. See the raisins
comin' outta that?
- That's really hot.
(all laughing)
(blowing quickly)
Go. (expressing satisfaction)
- Looked like that was amazing!
- I like that side better. Chloe's still on
the same bit! (laughing)
- Yeah, she's on the same bit.
- Go now, get it done now, go on pork mouth.
What did you think, Phoebs?
- I only like the sweet one.
- Okay, if you could make up your own one of these?
- Yeah.
- What would be in the savoury end
and what would be in the sweet end?
- Sweet will have Oreos, savoury,
I will have chicken nuggets.
- Nice!
- I think it's good, is it worth the three
and a half hour drive though?
- Definitely.
- Yeah? (both laughing)
- [Both] Every time!
- So, every time you fancy one,
you're just gonna drive
three and a half hours? - We'll make our own.
- Yeah, we'll make our own.
Chlo?
- I think you should make your own.
- What?
- Well, what ya think?
- I don't know!
- Okay. Did you like it?
- Yeah!
- Alright folks, we are now in what will
be the new My Virgin Kitchen.
Well, one of the studios, alright.
- Hey! Hey, James!
- Hi. So, this is where
we've been doin' our podcast, recently.
If you don't know about our podcast,
it's on iTunes, Stitcher and SoundCloud
and many other providers. - Check it out!
- And, for the first time ever, it's called
My Virgin Kitchen, we're actually like drafting some ideas.
We haven't got many so far,
have we, but - No, we're doing pretty good.
Well, it's a pro setup, it's all over here, right?
So basically, we sit here, do the podcast,
we'll probably have some guests on it soon.
But, we do have the clanger left.
The veg-curry and mango chutney one.
- Man, I'm pastried out. I so like, can't.
(laughing)
Here are some more remains of
the vegetable curry and mango one.
We think that the mango
kind of merged - Fell out?
- It was sort of sat in this column here, so it should be
around about - It looks mangoey.
- In here, can you just see that there?
But, that was alright it had chickpeas in it.
I feel like my favourite was probably the beef.
Well, it gathered all that flavour
in it. - With rhubarb and custard.
- But, this has given us an amazing idea.
We're gonna try and come up with our own hybrids of these.
So, there I found something a little bit different for you.
I hope you enjoyed the video.
If you wanna see James and I head somewhere else,
let us know when we went live on Facebook.
We had quite a few suggestions, didn't we?
- Yeah, let us know what your regional food is.
- Oh, that would be interesting.
- Or delicacy.
- Texas was quite popular, the budget needs to stretch a bit
for that. - Peas pudding came up
a couple of times. - What's that?
- Peas pudding. Peas pudding from Newcastle.
So yeah, wherever you are in the world,
let us know and maybe we'll find a way to get to you.
If you let us know if you like this sort of,
as a future concept and playlist,
and thanks for watching. - Cheers.
Bye-bye. - Bye-bye.
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