- Hi Vogue, I'm Florence Pugh
and today I will be eating
a bunch of British Foods.
[stately orchestral music]
[tea gurgling]
Yeah I'm ready, I'm just
having a biscuit and tea.
This is an English breakfast,
a full English, as you would say.
You usually get this on the weekends
after you've had a big night.
This is a tomato,
obviously, English sausages,
beans, black pudding.
Black pudding is made from
the blood of pork, I think.
I didn't touch them for years
and then I had one in Scotland,
and it was amazing.
Fried eggs, sunny side up, obvi, bacon.
[silverware clanking on plate]
And eat away your hangover.
I'm gonna try the black pudding.
[sniffing]
Mmmmm, that's a good black
pudding, and it's spicy.
It's fancy.
Sorry condiments.
Awww, is that the biggest
Scotch egg I've ever seen?
What's in there?
I think it's pickled onions.
It is pickled onions.
I sometimes eat them raw.
I went through a phase of drinking
the vinegar out of the jar just raw.
Don't know why.
Oh!
They're really pickledy.
Okay, I'm gonna try the Scotch egg.
And it's steaming!
It's warm!
So a Scotch egg is a boiled egg,
and around it is breaded sausage.
And then it's deep-fried.
Come here ketchup.
A bit of ketchup won't hurt anyone.
Mmmmmmm.
My family and I are
big on the food fronts.
And my dad is the king of the kitchen,
so at no point can you don the stove
when he's donning the stove.
[tea gurgling]
[slurping]
Thank you!
What is that?
Ohhh!
Is this a Cornish pasty?
A really tough one.
Achh!
Cornish pasty is usually
a meat-filled pasty,
puff pastry and I think it was invented
by Cornish miners or builders.
I think basically it was a food
that would be able to be transported
in their back pocket
and they'd be able to take it to work.
I think that's correct.
If not, someone was quite clearly
pulling my pisser.
Numm.
That's a tasty Cornish pasty.
This is a shepherd's pie.
My mum makes the best shepherd's pie,
although my dad says that he
makes the best shepherd's pie,
so between them they
both think that they both
make their own best shepherd's pie.
We never say which one we like more.
Should I try the tzatziki on it?
I've never tried tzatziki
on a shepherd's pie.
It's good.
Tzatziki goes with everything.
Most of the film sets that we've been on
at the end of the day's shoot
we'll go home and one person will cook.
So for example on Midsommar,
Jack would cook a curry,
and I'd cook a ratatouille,
'cause that's one of my favorite meals.
I got everybody into my
mulled wine on Little Women.
They loved that.
But it's time for some more food.
Oh yay, fish and chips!
What's this?
Is this malt vinegar?
Oooo, it's malt vinegar!
Aww, this actually smells like
a really good fish and chips.
I think my granddad would be proud.
My granddad used to work in
the fish docks in Grimsby,
so he's like a big fish expert.
Yet again, ketchup.
Every single one of English
meals deserves ketchup on it!
Okay, here we go.
[food crunching]
Ooo, that's a good crunch.
And then we're just
gonna do a bit of this.
Okay.
Mmmmmm.
Fish and chips.
Aww that's good.
Mmmmm.
You hear the crunch.
In some fish and chip places,
you can take your own
piece of fish to the chippy
and they will deep-fry it for you,
which is pretty cool, I thought.
My granddad does that.
Ah, sorry, I don't have any space.
I'm so excited.
Hang tight.
I'm gonna cleanse the palate.
[water plopping]
I plopped on my forehead.
Ah hahhhh.
Ooo, ahhhhh!
It's a snake and a
Snake?!
It's a steak and ale pie!
With a bit of mash.
I have no idea what goes
into making one of these,
but usually they put a beer in there,
which is why it smells so good.
[sniffing]
Is this steak and kidney?
And I think that has melted
butter dribbled on the top.
It does.
That's so naughty.
These are quite heavy foods.
It's good though.
Mmmmmm.
I don't drink water so I have tea.
So this is very new for me.
[stately orchestral music]
[bell chiming]
[laughing]
What is that?
Oh!
Is that Branston Pickle?
Aw, it's Branston Pickle,
one of my most favorite condiments.
[bell chiming]
I don't know what it's
doing with this, though.
I have no idea what this is.
[sniffing]
Eww!
Haw, haw, haw.
Hot, hot, hot, hot, hot.
I'm stumped, I have no idea what that is.
What is it?
- [Man] Bubble and Squeak.
- Bubble and Squeak?
Well this is a fancy Bubble and Squeak.
The idea behind Bubble and Squeak,
is usually the day after a
roast and there's leftovers,
mashed potato, cabbage,
meat if you have it,
you put it in the pan and you fry it.
But this is fancy.
This is in a whole hot pan and everything.
Ooo!
I cook pretty much most
evenings or lunchtime.
I really like it, I find
it really therapeutic.
For example, I had a
really stressful weekend
about three weeks ago,
and my friend was like,
"Let's just go and order food
"and get a delivery."
And I was like, "No, I need to cook,
"and I need to chop onions."
But it's great, I love it.
Uh, nooooo!
I need a Tide pen.
Don't worry I have my own.
[bell ringing]
See that's the down side
to having such big sleeves.
Yay, the magic of Tide pens!
It's actually working, yes!
And then you just let that sit for a bit.
Ahhhh, okay.
Is this a roast?
It is a roast.
Is it a roast?
- [Man] It's a Cornish hen.
I don't think I've had Cor...
Mmm?
Maybe I have.
Let's give it a go.
I learned years ago from Jamie Oliver,
that he has this really clever way
of cutting along the backbone,
and then there's a little ridge there
where you just nestle the knife down,
and you essentially can just
push the whole breast off.
Thanks Jamie Oliver.
I love Brussels sprouts.
There's so much hate on Brussels sprouts.
I love them.
Mmmmmm!
This is my favorite dish so far.
Mmmmmm!
My little sister has
this ongoing bet which is
whenever dad says we're having
chicken, mom goes, "Again?"
This is like Tetris but for food.
[slurping]
Sticky Toffee Pudding.
Do you have any juice?
Can I have some juice?
Thank you.
Ribena!
Every person's childhood
is full of Ribena.
[slurping]
Ahhhh!
Delicious!
Thank you for my juice.
Oh, this has potential
to be really messy, go!
Mmmmm.
Mmmmm.
Yeah, that's tasty.
♪ Dun da da da da da dun dun da da ♪
♪ Trifle trifle trifle ♪
Quite possibly one of the most
English desserts there is.
Mmmmm, aw that's good!
My mum usually makes a
very boozy version of this.
So there's always a cointreau
or like a sweet rum,
or a liqueur, and it
always sits at the bottom.
So I'd shove my spoon in
and then put it in my mouth,
and it would be just not fun for a child.
But as an adult, I'm appreciating
what she's doing a bit more.
[silverware clattering]
Thank you.
Oh my goodness, it's a Victoria sponge!
Mmmmmmm.
[bell ringing]
Guys, this is a magnificent sight.
Ahhhhh.
Ooo, that's a deep Victoria sponge!
This was the first pudding that I loved.
And I think it's because
of the film Calendar Girls.
Helen Mirren was in a
cake baking competition,
and she bought a Victoria
sponge from the shop
instead of baking it.
It was a massive issue, lot's of drama.
And then I remember
eating a Victoria sponge,
aww it's so moist, and
realizing that I was eating
the same cake that Helen
Mirren took from the shops.
So crumbly, hang on, excuse my fingers.
Mmmmmm.
That's a good Victoria sponge.
I think even my gran would be impressed.
And it's got two really big tiers.
And strawberries.
I wouldn't have been
able to eat any of this
wearing the costumes in Little Women.
You're wearing a corset, and
as beautiful as corsets are,
the design of them is to
make everything about a woman smaller.
And it's funny, because
you quickly realize
that anything you put in your mouth,
you are using up breathing space [laughs].
So you end up having to weigh up
if you wanna eat food
or if you wanna breathe.
It's very simple.
But they are beautiful, I'll say that.
I'm gonna be truthful, at
the beginning of this session
I couldn't feel my
stomach against the dress.
I now can.
Thank you guys for watching
me eat all this food.
I hope you enjoyed it as much as I did.
Have a wonderful day.
Bye!
[stately orchestral music]
