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  • Hi vogue.

  • I'm Florence Pugh.

  • And today I will be eating a bunch of british foods.

  • Mhm, mhm.

  • Yeah, I'm ready?

  • I'm just having a biscuit into 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 of the bacon.

  • Oh, and eat away your hangover.

  • I'm gonna try the black pudding.

  • Mhm, mm.

  • That's a good black pudding and it's spicy.

  • It's fancy, Sorry, condiments.

  • Is that the biggest scotch egg I've ever seen?

  • What's in there.

  • I think it's pickled onions, It is pickled onions by sometimes eat them raw.

  • I went through a phase of drinking the vinegar out of the jar, just raw.

  • Don't know why.

  • Uh I don't really pickled.

  • Okay, I'm gonna try this guy, Jack.

  • 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 ketchup won't hurt anyone.

  • Mm hmm.

  • My family and I are big on the food front and my dad is the king of the kitchen.

  • So at no point, can you don?

  • The stove when he's donning the stove.

  • Mhm.

  • Thank you.

  • What is that?

  • Oh, is this a cornish pastie?

  • A really tough one, cornish pastie is usually a meat field pastie puff pastry and I think it was invented by cornish miners or builders or 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, mm mhm That's a tasty corners past game.

  • This is a shepherd's pie.

  • My mom 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.

  • So I try a bit satsuki on it.

  • I've never tried sat seeking a shepherd's pie.

  • It's good satsuki goes with everything.

  • Most of the film sets that we've been on at the end of the day's shoot will go home and one person will cook.

  • So for example, in midsummer, Jack would cook a curry and I'd cook a gratitude because that's one of my favorite meals.

  • I got everybody into my mold wine on little women, they love that, but it's time for some more food.

  • Oh yeah, fish and chips.

  • What's, this is this malt vinegar, it's more vinegar.

  • Oh 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 stocks in grimsby.

  • So he's like a big fish expert.

  • Yet again, ketch up every single one of english meals deserves ketchup on it.

  • Okay, Here we go.

  • Mhm.

  • It's a good crunch and then we're just gonna do a bit of this.

  • Okay.

  • Mm.

  • Fish and chips.

  • Oh, that's good.

  • Mm Yeah, the crunch and some fish and chips 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, Sorry, I don't have any space.

  • I'm so excited.

  • Hang tight.

  • I'm going to cleanse the palate competitive.

  • I plopped on my forehead.

  • Uh oh, it's a snake and 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 as this is taking kidney and I think that has melted butter dribbled on the top.

  • It does, that's so naughty.

  • Mm There's quite heavy food.

  • It's good though.

  • Hmm.

  • I don't drink water.

  • So I have t so this is very new for me.

  • Yeah, yeah.

  • What is that?

  • Mhm Oh, is that Bronston pickle?

  • Oh, it's Branston pickle.

  • One of my most favorite condiment.

  • I don't know what is doing with this though.

  • I have no idea what this is.

  • Oh, I'm stumped.

  • I have no idea what that is.

  • What is it bubble and squeak.

  • Well, this is a fancy bubble and squeak the idea behind bubble and squeak.

  • It's 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 isn't a whole hot pan and everything.

  • 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.

  • Oh no, I need a tonight.

  • Ben, don't worry, I have my own.

  • See that's the downside to having such big sleeves.

  • Yeah, the magic have died, pens, it's actually working.

  • Yes.

  • And then you just let that sit for a bit.

  • Okay, is this a roast?

  • It is a roast.

  • Is it a roast?

  • I don't think of half court, 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 and I love them.

  • Mm This is my favorite dish so far mm my little sister has this ongoing bit, which is whenever dad says we're having chicken mole goes again like Tetris.

  • But for food, yeah, sticky toffee pudding.

  • Do you have any juice?

  • Can I have some juice?

  • Thank you, write Bina.

  • Every person's childhood is full of ribena.

  • Yeah, delicious.

  • Thank you for my juice.

  • Oh, this has potential to be really messy.

  • Mm hmm.

  • Mm hmm.

  • Yeah, that's tasty.

  • Don't get a trifle.

  • Trifle trifle.

  • Quite possibly one of the most english desserts.

  • There is.

  • Mm Oh, that's good.

  • My mom usually makes a very boozy version of this.

  • So there's always a Kwan Trow or like a sweet rum or liqueur and it always sits at the bottom.

  • So it shoved 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.

  • Thank you.

  • Oh my goodness.

  • It's a victoria sponge, guys.

  • This is a magnificent sight.

  • Oh, 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 was a massive issue.

  • Lots of drama.

  • And then I remember eating a victoria sponge, it's so moist and realizing that I was eating the same cake that the Helen mirren took from the shops so crumbly.

  • Hang on.

  • Excuse my fingers.

  • Okay, has a good victoria sponge.

  • I think even my ground would be impressed and it's got too many big tears and strawberries.

  • I wouldn't have been able to eat any of this wearing the costumes and 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.

  • So you end up having to weigh up if you want to eat food or if you want to breathe.

  • It's very simple.

  • But they are beautiful.

  • I'll say that I'm going to be truthful at the beginning of the 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've enjoyed it as much as I did have a wonderful day by Yeah, yeah, yeah.

Hi vogue.

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B2 pudding pie shepherd mm victoria fish

フローレンス・ピュー、イギリスの伝統料理11品を実食!| VOGUE JAPAN

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    林宜悉 posted on 2021/09/17
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