James May is FINALLY back in the bunker

[@JamesMayDrinks]

Let me know if you have recipes you'd like to see us try.

[@CharlesGaluski]

How about coq au vin, but with gin instead of wine?

[@TheGoldFencer]

Crêpes Suzette, using Asian Parsnip as the alcohol to flambé, might be quite fun!

[@CharlesGaluski]

@@TheGoldFencer Oooohhh, yes!

[@Matt-xd1jh]

How about an Asian Parsnip fried rice?

[@kayagorzan]

Gin stew or pot roast

[@jr-hr2mw]

When the world needed him most...he returned

[@JamesMayDrinks]

🫡

[@CrunchyMotorsport]

​@@JamesMayDrinks English Breakfast gin coming soon?

[@joytekb]

Like behbee Jesus

[@abaialsa712]

​@@JamesMayDrinksare you heterosexual

[@kiwicami287]

@@abaialsa712 why do you care?

[@joemorris4424]

Just want to say it is great seeing Mr May cooking. But just in the section where you skip 8 mins for the onions, that’s when I’d like James to talk and tell us stories or an opinion on things in the world. The reasons the videos are great is because James is in them talking. So please don’t skip opportunities for him to ramble on, they are the best bits! Edit: not trying to hate, my favourite video is probably James fixing Mike’s model train. Was just like hanging out, felt really natural x

[@MarcosCodas]

With the realistic chuffing sound!

[@Sin0fdr3ams]

Let the Legend speak! Flood the cowling if you have to😁

[@OnlyKronix]

I loved the model train video!

[@Thisandthat8908]

he probably had his extensive staff come in and do the stirring. That's how they do it on TV.

[@dominikhader920]

he could make a quick sandwich in those 8 minutes

[@BugattiONE666]

Welcome back, Captain :)

[@MattC626]

Fuck me, it's the bugout bunker. Flood the cowling.

[@JamesMayDrinks]

Plenty of it.

[@THENAMEISQUICKMAN]

Lurpak spreadable butter. Invented in 1901.

[@Hanes_Cymru-742h]

@@JamesMayDrinks Hi James, I have a question for you. In Oz and James Drink to Britain Season 3 episode 8, you invested some of your money into a field owned by an Irish man named Dermot who had a French press for sparkling wine...you liked the idea of buying a piece of his land to plant a hop garden in....I'm just wondering if you ever followed through with the idea, and did you succeed?

[@schwuzi]

Crikey it's the rozzers!!

[@Dragon-xd9em]

This time, it's the Italian rozzers

[@fojdevast_5607]

The cheese fridge😆

[@jodievdw]

*slams down block* Cheese.

[@HiThereZoomy]

I saw it to.

[@lloydkaplan8605]

CHEESE

[@kiwicami287]

C H E E S E

[@SenorChugger]

Thanks James

[@JamesMayDrinks]

Welcome.

[@mbirth]

Or in Look Around You fashion: "Thanks James" - "Thames"

[@VidGamer123]

@@mbirth So THAT'S how the river got its name!

[@ceesdewidt887]

Turned out to look like a very English dish. Tinned tomatoes? Why not use fresh. Please offer more of these videos. Loved watching it 👍

[@Bulldog1878]

Lucy is back, the world is right again

[@abaialsa712]

Hammond

[@thebairdMi]

@@abaialsa712 no she's taller lol

[@dave41184]

@@abaialsa712 He's already taken over Drive Tribe. The bugout bunker should remain a Hammond free zone.

[@SolaScientia]

@@dave41184 I don't know. The one where they're arguing over poached eggs is pretty great.

[@itzdermott]

Yes! Still wearing her grandma's hand-me-down knickers too! But at least she made me comment lol😃

[@cbmtrx]

I wish James May would bring back his disassemble/reassemble show and his mail show. That was pure gold Mr May.

[@nickgirilovitch5428]

Almost a whole tube of concentrated tomato purée. If the gin won’t give you heartburn the purée surely will.

[@clockwork9827]

Yes !

[@Mark_Something-Ermm-Yeah]

SOOOOO GOOD to see Lucy again, and James, and Gandalf the grey back in the bunker.

[@MyCoolboy17]

This is amazing, I love seeing James cooking in his bunker, I also love how he’s reading the recipe off a printed out piece of paper and not on his phone, I can’t wait to see more of these and whatever else this channel has in store for us

[@ThePodcastPodcastOfficianato]

Good news! James uploaded!

[@jacksonsandell1625]

is it the dacia duster?

[@ThePodcastPodcastOfficianato]

​@@jacksonsandell1625 No, but the Dacia Sendero... IS coming to the UK!

[@Innerspace100]

@@ThePodcastPodcastOfficianato Anyway...

[@ed_lifts]

@@ThePodcastPodcastOfficianato That's brilliant! Anyway, in other news...

[@syahminorizan8064]

Oh yes! Anyway.....

[@IntellectualFish]

The cheese fridge is back!

[@JamesMayDrinks]

Cheese.

[@psds7466]

​@@JamesMayDrinksE G G

[@lettuce984]

@@psds7466*Thunk* there is a lettuce…

[@sianiswack633]

​@@lettuce984chop it. Chop it right now

[@Frostfly]

I like James as a cook cuz he shows how imprecise you can be and still make good food. I've made a vodka sauce and the alchohol moves the flavors around quite a bit,. also. Hi Lucy!

[@LucyBrownVids]

Hi 👋

[@ilovelimpfries]

Well, it's nice to see james dragging around his adopted daughter with him on his new adventures.

[@neiliosr8]

And he's back, good to see you again in the bunker

[@mirthevanhoorn]

Woohoo! Glad you're back James. Plenty of it, flood the cowling is a often heard phrase in our household.

[@TordenPaws]

I loved your cooking show on Amazon! I made a gin BBQ marinade that turned out ok one time. The recipe originally called for whisky/bourbon, but the gin added a nice herbaceous flavor instead of a smoky one.

[@witchqueenofnolands]

I love the bugout bunker ❤ Lucy taking more than one bite is a testament to food quality!

[@ADMSvare]

James May. Cooking. Life has just gotten a whole lot better. Thank you, sir.

[@Arcturuseyes]

It's always nice to see James again.

[@ruthb6873]

Quick! Now hes back in there, lock the door! Love 'James in the Bunker' ! More please, Sir!

[@SamaelVR]

I should've figured by watching James before I started, but the more I cook, the more I realize 88% of it is just winging it.

[@ewadge]

Happy to have James and Lucy back on.

[@triton401]

Great work again thankyou James

[@balgonsek]

Welcome back James. We missed you and Lucy.

[@royalvarez7701]

Gotta say, this channel will definitely be among my favorites

[@Sh-epard]

It's a pleasure to see some Captain Slow action outside motor world, made by the very same Captain. The scene is yours!!

[@OldZean]

It's nice that Lucy shouted this channel of an up and coming presenter out on her own channel so I could find this. I think this James May have potential.

[@AdamsWorlds]

Ok I have 3 things to try. 1) Soda stream + Gin. Will it carbonate? 2) Could you use the Gin to fry/boil?? southern fried chicken or a gammon? 3) You know how they plump up chicken with water to get its weight up? Try it with Gin and cook it!

[@doomsdaydoc6129]

James has returned, what a fantastic "May". I do enjoy your cooking and story telling skills. Keep it going Mr May 😀

[@irrsinnrainer]

James and Lucy, cooking in the bugout bunker. I have really missed these videos.

[@SolaScientia]

Glad to see everyone back in the bunker again! The cream and tomato paste/puree reminds me of how my mom makes beef stroganoff. Well, the cream is actually sour cream and there isn't all that much tomato paste/puree in the recipe. It is very good and the sour cream does work well in it. It's more typical American version of the dish though, so we don't put mustard in it, but we do put in mushrooms.

[@alex_and_er_g]

Having now spent the military budget of a developing nation on completing my set of the recently updated James Gin collection (mainly tax and delivery to New Zealand), I’m very glad to see James back in the bunker. Great to see Lucy and her love for cheese back on board too. Much love from down under!

[@egyptology22]

Lucy is back. James is back. The world is beautiful again.

[@0142Jason]

I am happy that in the background at 10:07 I can see the brand Yorkshire Gold Tea. Best and my favourite teabags on the market in my opinion.

[@Heidi_Bradshaw]

Good to see you James!

[@benedykt123313]

For anyone actually caring about the recipe: If you add cold tomato paste to a warm pan, always add a splash of water to prevent it sticking to the bottom and burning. It's pretty hard to stir in a cold paste into a hot/warm pan with other stuff in it, to get it to be less rigid, just add some water. :) Oh and always bruise your herbs before slicing! It'll release MUCH more flavors!

[@hyperthreader]

These were my favorite segments from FoodTribe. I also own and use a wok because of James May (and have eaten SPAM sliders with Miracle Whip (aka Salad Cream)).

[@LynnEbury-k7s]

GREAT to see you back James. Thank you for your years of entertainment, joy and laughter. Not just on these programmes but "The Trio" Good Luck for the future. ❤❤❤❤❤❤❤❤❤❤❤❤😂

[@daltonbaker4622]

The best part of this video is James's indecisiveness on where to put the dirty dishes lol.

[@craneteam87]

i am alway inpressed watching people eyeball measurements. and i will start storing my pans on the fridge from now on lol

[@SouthoftheHill]

Just so you know, your Asian Parsnip is a terrific substitution for dry white white when making risotto. Everyone I've made it for has been blown away by the flavor.

[@pjsw]

So happy you're back in the bunker

[@MettleMadness]

I wonder if icecream/ice lollies made with James Gin™ would work going into the summer months?

[@JamesMayDrinks]

Good idea.

[@samuelgarrod8327]

Difficult to freeze perhaps...

[@ndupontnet]

Good to see you two back ❤

[@hatmanf133]

The Captain is back, humanity is restored to peace.

[@ianzthingz1]

So glad you and Lucy are back.

[@jebsspeedshop2479]

I really enjoy these videos, no matter what you're cooking. Good to see Lucy back! I was sad when I saw that you weren't involved in DriveTride any longer. Always like watching James doing "things", keep-up the great work.

[@leekekky6359]

I'm so glad this show is back excellent thanks James

[@ryanhoffmann9341]

Watching James deciding where to put things is beyond hilarious. We can all guess what is going through his head.

[@EternitySoundDesign]

Honestly, James could cook a shoe for all I care... I would still listen. He has such a soothing tone when he's making a thoughtful comment on proceedings. Love it! :D Welcome back!! Long overdue!

[@pattyinwisconsin]

I am loving this Channel James May , very happy to see your back here in the bunker

[@Thespacecadet187]

I think we can all agree that we need a weekly vid from the bunker.

[@carstenk63]

I like seeing you in the bunker, disorganized and never have the tools you need - it’s quite fun, thank you 😊

[@silmarian]

I love how this is comfort watching at this point. Glad to see the gang back in the bunker!

[@CKConnors351]

That “pop” of the cork. Always a great sound 😊 … I really need to try making this myself. Interest has been extremely piqued

[@Ghost-vw9tf]

Absolutely love your cooking shows, You inspired me to cook again and i really hope we see season 3 of Oh! cook !

[@laura02665]

so happy to see you back

[@GavinComer]

Yayy, welcome back, missed these

[@Taolan8472]

More james may bunker content! On a new channel! And more Gin! I was missing the bugout bunker videos. Was literally rewatching them when YT recommended this to me.

[@chai1513]

Best Celebrity Chef at the moment

[@keyqui05]

So comfy when seeing James cook 😊

[@alanzyoutube]

I hope there are many more videos to come! Question for James, what does Oz Clarke think of your gin?

[@christinecamley]

James I love it that you are back! Hey, ever consider a rye based Gin? I just had one and wow it was delicious!! St. George out of California! I was surprised I enjoyed it so much!! Awesome video!!

[@nathanb2100]

Nothing beats cooking in a bunker 😄🙌

[@drstevenrey]

I am not a great cook, but watching James makes me feel really really magnificent.

[@MarcosCodas]

The fact that most subscribers came from Lucy's channel kind of makes it cooler.

[@crystalrowan]

Oh how I've missed James in my rotation of FoodTubers. I love Italian cookery and was also skeptical of cream in sauces. However, there are a lot of great Italian-American sauce recipes that involve cream that are delightful. Just keep it out of your carbonara and you'll be fine. :) I am tempted to try my standard penne a la vodka recipe with your mustard gin now, just to taste the difference.

[@crystalrowan]

Also, predictably, James used too much cheese, lol.

[@JamesMayDrinks]

There's never too much cheese.

[@alexchan3287]

Just add some shelves for putting loose stuff on, a camping sink for water, some ventilation and a fire extinguisher, and the kitchen would be complete.

[@josephsnogren5300]

So glad to see the bunker videos coming back!

[@dakotastacker203]

I don’t know if you read these comments James, but I wanted you to know I really enjoy your content. Weather on Amazon or wherever. My wife and I really enjoyed your Japan and Italy shows a lot. Your cook show was the only cook show I’ve ever watched every episode of. Just saying thanks for good content!

[@jagvette1]

If Lucy is so weird she does like cheese don't give her anything. Don't let your staff to dictate to you.

[@pistonfury]

James! My man what a legend ❤

[@PixelDan2K]

Love the nasel straining throughout, and was pleasantly surprised to see the Geofizz guy from Time Team alive & well at the end! 🤣

[@BlazeBadger]

Who would have thought, that one of the three greatest car guys I used to watch, is now doing KZbin videos about his own gin. And I did not expect a cooling video. Love it.

[@Tom-lf8hx]

I almost forgot when lurpak was invented for a sec, 😂❤ all is right in the world again

[@Sam-yh7wt]

The heavy breathing from James throughout was a great addition.

[@powdernitz]

i want more james and lucy food content!!!!!!

[@yodream9916]

the camerawork in this one is top-tier, I laughed so much at the bit with the frying pan 😂

[@VisiblyLogan]

I could watch him struggle with a wok for four hours and still be incredibly happy doing so

[@HerrHabrecht]

Im gonna go get supplies to make this for dinner! Thank you, James!

[@sianiswack633]

Gin ?

[@thebuilders3107]

I love to see you cooking again! A recipe using a spaghetti squash as a noodles substitute could be interesting and give some gluten-free ideas to some viewers. Tip, after baking and shredding the "noodles", drying them overnight helps to reduce moisture. Looking forward to your next video! 🍻

[@neilgodwin6531]

I've missed this so much, James, Lucy, the bunker - the perfect format. Lucy is James's Kaleb Cooper, except she left the village

[@Xtreemo]

I love how they actually embraced the Cheese meme and put a sticker on the fridge, that's awesome

[@dermer6648]

You have a very calming voice, it is a pleasure to listen

[@thefurae966]

Missed the bug-out bunker kitchen. Glad to see James back in it. This is gonna be exciting and looking forward to what comes next.

[@CharlesGaluski]

Good to see you back in the bunker! This looks wonderful and I am thinking of trying it over the summer.

[@JamesMayDrinks]

Please do.

[@martink8080]

When you don't have a place to put your pots and pans after using them, the top of the nearest fridge and the counter top oven are just what they're there for.

[@alicequoy3618]

Fantastic to see you both again!

[@LastofAvari]

10:08 "The world is already a better place for having some cheese in it" I agree! 🧀 ❤️

[@samhenwood5746]

Yikes 😬 The Captain is back 😲Thanks James n crew 🤗

[@boba9253]

So good to see the bunker back in operation! I will offer one comment on the cooking - if the recipe is American in origin, then "tomato puree" is actually finely chopped "tinned" tomato, rather than "tomato paste" that you used. Basic difference in terms.

[@DysfunctionalBubble]

Fresh Basel is amazing in Italian cooking. It's worth the effort in growing your own. Dried stuff is a completely different thing.

[@mrcogginsgarage7062]

Basil is best torn or ripped,lets more of the natural oil release into the dish if you don't believe try it Bim.

[@karthiksshankar]

Thank you James. Looks good.

[@rudi.delange]

James really is making it in life, cooking food for and sharing cutlery with Einstein.

[@websterforrest]

I don't know why James May is so fun to watch. How many people are interesting company when they are putting a lawn mower back together, or making a rather unimpressive-looking student-esque pasta dish? More please. :D