0:00:00 > 0:00:02Welcome to A Taste Of My Life,
0:00:02 > 0:00:04serving up famous lives on a plate.
0:00:25 > 0:00:27Whether we cook them or eat them,
0:00:27 > 0:00:31the dishes of our lives help paint a tasty portrait of who we are.
0:00:31 > 0:00:34Which is why I'm going to be taking yet another special guest
0:00:34 > 0:00:36on a culinary trip back in time.
0:00:36 > 0:00:39Today's famous face hit the big time
0:00:39 > 0:00:41at the ripe old age of just 16,
0:00:41 > 0:00:43starring in Coronation Street.
0:00:43 > 0:00:45Then, what's going on?
0:00:45 > 0:00:48Look, I just want to be left alone.
0:00:48 > 0:00:49All right?
0:00:49 > 0:00:52Come on. I think we'd better get out of here.
0:00:52 > 0:00:55Having been a huge hit as the Street's hairdresser,
0:00:55 > 0:00:57she went on to star as a nurse
0:00:57 > 0:00:59in the medical drama, Holby City.
0:00:59 > 0:01:01That's what you get for fighting.
0:01:01 > 0:01:03I heard he fell off his tricycle.
0:01:03 > 0:01:05They want to open you up and take a look.
0:01:05 > 0:01:07She really cut it as an actress
0:01:07 > 0:01:11when she took on the role of the bunny-boiling beautician
0:01:11 > 0:01:12in yet another hit drama.
0:01:12 > 0:01:15You want her to love you?
0:01:15 > 0:01:16You actually wish
0:01:16 > 0:01:18for the love of a lard like that?
0:01:18 > 0:01:21- Why not?- Because she's obscene!
0:01:21 > 0:01:24Yes, today's guest is actress Angela Griffin.
0:01:24 > 0:01:26Coming up in today's show...
0:01:27 > 0:01:31Angela's husband, Jason, cooks up a romantic surprise in our kitchen.
0:01:31 > 0:01:34It was the first meal I ever cooked for Angela.
0:01:34 > 0:01:37Co-star from Holby City, Lisa Faulkner,
0:01:37 > 0:01:40reminisces over Angela's signature lobster dish.
0:01:40 > 0:01:42Something she does brilliantly.
0:01:42 > 0:01:49Amanda Holden issues Angela with a tasty challenge. Chocolate mousse.
0:01:50 > 0:01:53Am I just supposed to know how to make a chocolate mousse?
0:01:58 > 0:02:01- Angela Griffin, welcome to A Taste Of My Life.- Thank you.
0:02:01 > 0:02:05- You were born in Leeds.- I was. - Tell me about Mum and Dad.
0:02:05 > 0:02:07I was brought up by Mum and my step-dad.
0:02:07 > 0:02:11My dad went to live in America when I was four.
0:02:11 > 0:02:16So I was with my mum and my step-dad, Wallace. Lovely Wallace.
0:02:16 > 0:02:18We lived in a place called Cottingley.
0:02:18 > 0:02:22And you know what? It was nice. I quite like estate living.
0:02:22 > 0:02:25- And Mum did all the cooking? - Mum did all the cooking.
0:02:25 > 0:02:30It was all about meat and vegetables and potatoes. Every meal.
0:02:32 > 0:02:34'Roast lamb is all about the cut of meat.
0:02:34 > 0:02:37'Buy young lamb under a year old
0:02:37 > 0:02:39'and make sure it looks bright and moist.'
0:02:40 > 0:02:44So, tell me about the big roasts that Mum used to cook.
0:02:44 > 0:02:49Big roasts, you're talking Sundays. We'd have lamb, pork or beef.
0:02:49 > 0:02:52'For roasties, I always use King Edwards.
0:02:52 > 0:02:56'For the best results, par-boil them before roasting.'
0:02:57 > 0:02:59Mashed and roast potatoes
0:02:59 > 0:03:01because our Steven and Kenny used to hate mash.
0:03:01 > 0:03:04We'd have vegetables. They didn't like most of them,
0:03:04 > 0:03:06but me and Mum did.
0:03:06 > 0:03:09We'd have at least four different vegetables
0:03:09 > 0:03:11and loads of gravy.
0:03:13 > 0:03:17There was always loads of different things and that's my favourite thing.
0:03:17 > 0:03:20I like as many different things on a plate as possible.
0:03:20 > 0:03:24I get really bored if there's just one thing.
0:03:24 > 0:03:26'Rub the meat with garlic.
0:03:26 > 0:03:28'Season and cover with oil.
0:03:30 > 0:03:32'Although I'm garnishing with rosemary,
0:03:32 > 0:03:36you could try rubbing with lemon, or even using marjoram.'
0:03:38 > 0:03:41As many different things on my plate as possible.
0:03:41 > 0:03:46So roast is best cos you have loads. You get nine different things on your plate!
0:03:47 > 0:03:51'Drain and then gently shake the potatoes. Bruising the edges
0:03:51 > 0:03:54'will make them crispy when they come out of the oven.
0:03:55 > 0:03:58'Whilst legs and shoulders are the most popular cuts of lamb,
0:03:58 > 0:04:01'remember that though cheaper and sweeter,
0:04:01 > 0:04:03'shoulders contain more fat.'
0:04:07 > 0:04:10- You don't always want a lean piece of meat, do you?- No.
0:04:10 > 0:04:11Mind fingers!
0:04:11 > 0:04:14- I feel we're friends!- Absolutely.
0:04:14 > 0:04:18- You don't remember your dad, do you? - Very few memories of him.
0:04:18 > 0:04:24We've spoken. We speak on the phone. He's very proud of what I do for a living and so on.
0:04:24 > 0:04:28Which I always find quite amusing, cos it's like, "I'm glad you're proud of me.
0:04:28 > 0:04:31"Not really anything to do with you, though, is it?"
0:04:35 > 0:04:37From as young as five, Angela's acted.
0:04:37 > 0:04:42But at just 16 years of age, she was spotted and picked up by Coronation Street.
0:04:42 > 0:04:47You were barely out of your teens before you were actually a success.
0:04:47 > 0:04:49This is every teenager's dream!
0:04:49 > 0:04:51I know, but I didn't know that.
0:04:51 > 0:04:54I'd never really watched Corrie before I got into it.
0:04:54 > 0:04:57They are paying me phenomenal amounts of money
0:04:57 > 0:04:59to go in and do my hobby!
0:04:59 > 0:05:02- Go on, then!- I could smack you! - Go on, then!
0:05:02 > 0:05:04Just goes to prove a point, doesn't it?
0:05:04 > 0:05:06'In my day,'
0:05:06 > 0:05:09we didn't go out all the time. Literally, it was a job.
0:05:09 > 0:05:14I remember Coronation Street when it was black and white. Some of the first episodes!
0:05:14 > 0:05:17- You say, "In my day", as well! - I'm afraid I do!
0:05:17 > 0:05:21When you were a teenager, did you eat well
0:05:21 > 0:05:24or did you eat the rubbish people do at that age?
0:05:24 > 0:05:27Were the things you liked Chinese and Indian food and so on?
0:05:27 > 0:05:28Oh, Chinese food!
0:05:28 > 0:05:33Do you know, I did, in fact me and my mum used to go on a Saturday,
0:05:33 > 0:05:36we'd go to this Chinese restaurant.
0:05:36 > 0:05:38We'd have the businessman's lunch.
0:05:38 > 0:05:42We'd have tomato soup starter - this was the Chinese! -
0:05:42 > 0:05:44and I thought it was normal!
0:05:44 > 0:05:48Then it would be prawn curry or chicken and mushroom. I loved that.
0:05:48 > 0:05:51'Well, I'm going for something a bit different.
0:05:51 > 0:05:52'And without chicken.
0:05:52 > 0:05:54'Sweet and sour mushrooms.
0:05:54 > 0:05:59'Sweet and sour is the most famous dish to have come from China.
0:05:59 > 0:06:01'As with all Chinese cooking,
0:06:01 > 0:06:04'make sure your pan is frighteningly hot.
0:06:04 > 0:06:07'If you're not scared of it, it's probably not ready.'
0:06:07 > 0:06:10I loved it. I loved the mushrooms.
0:06:10 > 0:06:13I'd eat the chicken first and leave the mushrooms.
0:06:13 > 0:06:15Then get annoyed cos I was quite full.
0:06:15 > 0:06:18Chicken, mushroom, chips, a well-known Chinese dish!
0:06:18 > 0:06:21That was as international as it got in our house!
0:06:22 > 0:06:24'The infamous sweet and sour taste
0:06:24 > 0:06:28'was simply achieved by adding sugar and vinegar.'
0:06:30 > 0:06:33Did you ever have the classic sweet and sour?
0:06:33 > 0:06:35I didn't have sweet and sour till I was about 19.
0:06:35 > 0:06:38I had chicken, mushroom and chips. That was it.
0:06:38 > 0:06:42My taste didn't spread much further than that till I was a lot older.
0:06:42 > 0:06:49'It might sound strange, but use wooden utensils rather than metal when stirring.
0:06:49 > 0:06:52'Wood won't neutralise the subtle flavours of Chinese food
0:06:52 > 0:06:54'in the way that metal does.
0:06:54 > 0:06:57'To thicken, use cornflour
0:06:57 > 0:07:01'and simply sprinkle some coriander for a fragrant taste of the Far East.'
0:07:01 > 0:07:04We had pizza. International, isn't it?
0:07:04 > 0:07:06Those stupid French bread beige pizzas.
0:07:06 > 0:07:08- French bread pizzas?- Yeah.
0:07:08 > 0:07:12'Well, it's not pizza. And it's certainly not curry sauce.
0:07:12 > 0:07:16'So we should serve up a little of Angela's childhood.
0:07:16 > 0:07:19'Some chunky organic chips.'
0:07:21 > 0:07:25There's some unusual smells going on here.
0:07:25 > 0:07:26Just great!
0:07:26 > 0:07:28It takes me right back.
0:07:30 > 0:07:34- Tuck in.- There's a way to do it. You have to have the chips on first.
0:07:34 > 0:07:39They go in the middle and you put that on top of it. Not telling you what to do!
0:07:39 > 0:07:42- You've stuck to your roots, haven't you?- Yeah.
0:07:42 > 0:07:44Not intentionally.
0:07:44 > 0:07:49Every so often, I disappear away from my roots and look into a different life.
0:07:49 > 0:07:52The posh party-drinking blinis,
0:07:52 > 0:07:58you know, famous people and seeing headlines appear.
0:07:58 > 0:08:02- Are you happy with the headlines? - You know what you're doing. I hate whingers!
0:08:03 > 0:08:06It does my head in! If you don't like it, go do something else!
0:08:06 > 0:08:10- It's part of the deal? - It really is part of the deal.
0:08:10 > 0:08:14It means you can't go and do some things, cos it'll be written about.
0:08:14 > 0:08:16If you don't want that, don't do it.
0:08:20 > 0:08:22Now, you have a baby girl.
0:08:22 > 0:08:24- I do.- Tell me.
0:08:24 > 0:08:27She's called Tallulah. Tallulah Jay.
0:08:27 > 0:08:29How does this fit in with your job?
0:08:29 > 0:08:31I've no idea!
0:08:31 > 0:08:33I've absolutely no idea!
0:08:33 > 0:08:35I'm really, really lucky
0:08:35 > 0:08:39because my now husband is the most hands-on dad I know.
0:08:39 > 0:08:42In fact, he does things a bit better than me.
0:08:42 > 0:08:43Don't tell him I said that!
0:08:43 > 0:08:45So he's fit and he's funny.
0:08:45 > 0:08:48Fit, funny and the best dad in the world.
0:08:48 > 0:08:50I have a little surprise for you, actually.
0:08:50 > 0:08:54Jason's here, and he's going to knock up a little meal for you.
0:08:54 > 0:08:58Oh, is he? My limelight stolen again!
0:09:04 > 0:09:06Can you believe he's here?
0:09:06 > 0:09:09No! But then, yes, I can, actually.
0:09:09 > 0:09:12- Sorry!- Always trying to get me out of the kitchen!
0:09:12 > 0:09:14I'm going to cook Angela a risotto,
0:09:14 > 0:09:17which is the first meal I think I ever cooked for Angela.
0:09:17 > 0:09:22I thought, "If this doesn't get her in kip, nothing's going to!"
0:09:22 > 0:09:25Arborio rice is quite a slow rice to cook, isn't it?
0:09:25 > 0:09:30- It's got to take up all the stock. - It needs a lot of attention to cook a risotto. Lots of stirring.
0:09:30 > 0:09:33And Angela needs a lot of attention!
0:09:33 > 0:09:35SHE LAUGHS
0:09:36 > 0:09:39- Now, why risotto? - I lived in Italy for a year.
0:09:39 > 0:09:43One of the words I picked up was a word, "Il sospiro",
0:09:43 > 0:09:45which means "the sigh".
0:09:45 > 0:09:49Basically, that's what Italians call the first ladle of stock
0:09:49 > 0:09:51to hit the rice.
0:09:51 > 0:09:55And that "Sssssss" sizzle, is called Il sospiro, the sigh.
0:09:55 > 0:09:59I feel there's some romantic connotations, there.
0:09:59 > 0:10:03I love being in the kitchen with you. It's nice. You're the calmest chef I've ever seen.
0:10:03 > 0:10:07In fact, if you were a band, you'd be The Lighthouse Family.
0:10:08 > 0:10:13Gordon Ramsay would be Black Sabbath and Jamie Oliver would be Steps!
0:10:16 > 0:10:18Let's rock!
0:10:18 > 0:10:21So you start yours in olive oil?
0:10:23 > 0:10:25In with the rice.
0:10:25 > 0:10:28- This is arborio?- Risotto rice.
0:10:28 > 0:10:29So it's the short, dumpy...
0:10:29 > 0:10:31The short, dumpy stuff.
0:10:31 > 0:10:34Are you looking forward to "Il sospiro"?
0:10:34 > 0:10:37I'm certainly looking forward to "Il sospiro".
0:10:39 > 0:10:41- Angie, looking forward to it? - I just sighed.
0:10:41 > 0:10:43Here it is.
0:10:43 > 0:10:45SIZZLING
0:10:47 > 0:10:48Huh?
0:10:49 > 0:10:50How about that for a sigh?
0:10:50 > 0:10:54- I'm going to pour more stock in. Do you mind?- You be the stock man.
0:10:54 > 0:10:57The thing is, you want the rice to be cooked
0:10:57 > 0:10:59at exactly the same time as the mushrooms.
0:10:59 > 0:11:02- That's a tricky one to judge. - A very tricky one to judge.
0:11:02 > 0:11:04My timing's all out!
0:11:04 > 0:11:06The old knob of butter at the end?
0:11:06 > 0:11:08Yeah. I think so.
0:11:08 > 0:11:10There's also a name for that.
0:11:10 > 0:11:12But I can't remember it.
0:11:12 > 0:11:14Il knobiro!
0:11:14 > 0:11:16Oops! Crikey.
0:11:16 > 0:11:17Salt.
0:11:21 > 0:11:23..Cos I just cane it.
0:11:23 > 0:11:25I can't wait to eat this.
0:11:25 > 0:11:28- Oh, really? - I assume I'm getting some?
0:11:28 > 0:11:31You can have a small portion.
0:11:31 > 0:11:32The piece de resistance...
0:11:34 > 0:11:35is that.
0:11:35 > 0:11:37It just melts in.
0:11:39 > 0:11:40Help yourself, Nigel.
0:11:40 > 0:11:42You've got a panful!
0:11:43 > 0:11:46Smells good. The Parmesan. Are you looking at me lovingly?
0:11:46 > 0:11:49- I always look at you lovingly. - Bless you.
0:11:49 > 0:11:52Baby, that's absolutely beautiful.
0:11:52 > 0:11:54Well, Nigel stirred.
0:11:55 > 0:11:57- Nigel, it's beautiful. - Great stirring.
0:11:57 > 0:11:59Jason made it.
0:11:59 > 0:12:02Are we like Jordan and Peter Andre?
0:12:02 > 0:12:03No. We're like the Two Fat Ladies!
0:12:07 > 0:12:09Still to come on A Taste Of My Life...
0:12:09 > 0:12:13Friend and actress Lisa Faulkner rustles up a lobster spaghetti.
0:12:13 > 0:12:16I did Ready Steady Cook and I lost.
0:12:16 > 0:12:18Amanda Holden remembers food and frolics
0:12:18 > 0:12:20on the set of Cutting It.
0:12:20 > 0:12:24We'd sit in each other's flats, wearing new underwear, nothing else,
0:12:24 > 0:12:27with an Indian takeaway, watching Sex And The City.
0:12:27 > 0:12:31And I pull together Angela's final feast,
0:12:31 > 0:12:34including the most dangerous of banoffee pies!
0:12:35 > 0:12:37Mine's the best final feast, isn't it?
0:12:42 > 0:12:44How are you as a friend? Do you cook for friends?
0:12:44 > 0:12:46They do like my cooking.
0:12:46 > 0:12:49Our friendship was based a lot around food!
0:12:49 > 0:12:52Are these Holby friends?
0:12:52 > 0:12:53My Holby friends, yes.
0:12:53 > 0:12:57Lisa Faulkner and Nicola Stevenson are the two bestest friends ever.
0:12:57 > 0:13:00And I met them in Holby.
0:13:00 > 0:13:04I've got another little surprise for you. Or rather, someone else has.
0:13:08 > 0:13:10Oh, my God!
0:13:10 > 0:13:12I love cooking. I love cooking.
0:13:12 > 0:13:14I'm not bad at it.
0:13:14 > 0:13:19I'm just not sure if I do it right. So now I feel I'm on display
0:13:19 > 0:13:21and that Nigel could be telling me off.
0:13:21 > 0:13:25It's all arranged so I look like a proper celebrity chef.
0:13:25 > 0:13:28What I'm going to make is lobster spaghetti.
0:13:28 > 0:13:35The reason I'm making that is that it's Angela's signature dish. It's something she does brilliantly.
0:13:35 > 0:13:37She always phones up for this recipe.
0:13:37 > 0:13:40- Glad she's written it down. - She's my best friend.
0:13:40 > 0:13:44It's not reducing very well. It is, but not as fast as I thought.
0:13:45 > 0:13:48I did Ready Steady Cook and I lost!
0:13:48 > 0:13:50I'm putting in my cherry tomatoes.
0:13:50 > 0:13:54I'll never forget when we were going out in Leeds,
0:13:54 > 0:13:59and we stood outside a kebab shop, and there was a great big queue.
0:13:59 > 0:14:01There were people shouting at her,
0:14:01 > 0:14:03cos she'd just come out of Corrie,
0:14:03 > 0:14:07and there she is, all glamorous in this kebab shop,
0:14:07 > 0:14:10and she's like this with this great big kebab, "All right?"
0:14:10 > 0:14:12I thought, "This is why I just love her."
0:14:12 > 0:14:15I hope it works and they're soft enough
0:14:15 > 0:14:18cos I'm gonna crush them with a potato masher.
0:14:20 > 0:14:22They're getting a bit stuck.
0:14:22 > 0:14:27A bit of sugar to cut through the acidity of the tomatoes.
0:14:27 > 0:14:30I sound like such a proper person!
0:14:33 > 0:14:35Do you think it works with this as well?
0:14:37 > 0:14:40- Look at her throw that!- It stuck!
0:14:40 > 0:14:42Well done, Lisa!
0:14:42 > 0:14:45She always makes me feel better about situations
0:14:45 > 0:14:47that I might be crying or screaming about.
0:14:47 > 0:14:52When I see her with Tallulah, I think, "I'd love her to be my mummy!"
0:14:52 > 0:14:54Because the way she looks after her is amazing.
0:14:54 > 0:14:57She's the same with her friends. She's great.
0:14:57 > 0:14:58I love you, Ange.
0:15:00 > 0:15:02- Are you hungry?- Oh, yeah.
0:15:08 > 0:15:10I just love it.
0:15:10 > 0:15:13It's weird. The pasta takes on the flavour of the lobster.
0:15:13 > 0:15:16I love today. I can have lobster spaghetti!
0:15:20 > 0:15:23So, such early success
0:15:23 > 0:15:25with Coronation Street and Holby City.
0:15:25 > 0:15:27Did things, on a practical sense,
0:15:27 > 0:15:30like eating out and things, did that alter?
0:15:30 > 0:15:32Yeah, stuff like that did. And having money.
0:15:32 > 0:15:35That was possibly the major change,
0:15:35 > 0:15:38all of a sudden you go from £57 a week at Burger King
0:15:38 > 0:15:41to £1,000, Coronation Street.
0:15:41 > 0:15:46I'd go into restaurants and have things like goat's cheese starters!
0:15:46 > 0:15:50And chicken in sauce. It's got to be a posh sauce.
0:15:50 > 0:15:54A white wine sauce, or just sauce!
0:15:54 > 0:15:56Got a bit of sauce in one of those little pots!
0:16:00 > 0:16:04'There is something very humble about Angela's taste of success.
0:16:04 > 0:16:07'But I have a pet gripe with chicken in white wine sauce.
0:16:07 > 0:16:11'When people say to use cheap plonk, they're wrong.
0:16:11 > 0:16:14'Wine is, after all, the principal flavour.
0:16:14 > 0:16:17'So even if you don't put in expensive wine,
0:16:17 > 0:16:19'make sure it's the wine you like to drink.'
0:16:25 > 0:16:30Chicken liver pate with marmalade and brioche.
0:16:30 > 0:16:33I didn't even know what brioche was, but here I am, I can order it!
0:16:33 > 0:16:38Just anything like that, anything that you can't make at home.
0:16:38 > 0:16:41Or what you didn't think you could make at home.
0:16:43 > 0:16:46'And chicken liver pate is precisely the kind of thing
0:16:46 > 0:16:47'we'd rather buy than make.
0:16:47 > 0:16:49'And yet it's so simple.
0:16:49 > 0:16:53'It's essential that your butter is very hot.
0:16:54 > 0:16:56'The aim of frying them first
0:16:56 > 0:16:58'is to seal the outside of the livers
0:16:58 > 0:17:00'and keep them pink at the centre.
0:17:01 > 0:17:04'If you don't, your pate will lose its hidden magic.'
0:17:04 > 0:17:07There's something I've always had where I love
0:17:07 > 0:17:13kind of a decadence of doing stuff and eating stuff and being places
0:17:13 > 0:17:16that I kind of know I shouldn't really be going to.
0:17:16 > 0:17:18- Sure.- Angie from the block
0:17:18 > 0:17:20should be still in Burger King working.
0:17:20 > 0:17:22But Angie from the block is actually
0:17:22 > 0:17:25on the 37th floor of a seven-star hotel
0:17:25 > 0:17:30and ordered a £200 meal!
0:17:31 > 0:17:33'Cover the pate in butter
0:17:33 > 0:17:35'and place in the fridge.
0:17:35 > 0:17:38'Angela Griffin's taste of success.'
0:17:41 > 0:17:43So your favourite chicken liver pate
0:17:43 > 0:17:46with onion marmalade and toast.
0:17:46 > 0:17:49- Are you having some? - It really pains me to say no!
0:17:49 > 0:17:52- Why not?- I can't. I'm pregnant.
0:17:52 > 0:17:53OK!
0:17:53 > 0:17:56I'm up the proverbial duff! I am with child.
0:17:56 > 0:18:00- Your series, Down To Earth. - Yeah.- Tell me about it.
0:18:00 > 0:18:05- Cos I absolutely love it. - It's such a lovely series. Such a lovely series.
0:18:05 > 0:18:11'Doing the first series of that was possibly my favourite job.'
0:18:12 > 0:18:14No, it's fine.
0:18:16 > 0:18:18- Look, maybe I can...- No, no.
0:18:18 > 0:18:21It's so very, very different from Waterloo Road.
0:18:21 > 0:18:25Oh, on the opposite scale of Waterloo Road.
0:18:25 > 0:18:30Waterloo Road - urban, Rochdale, middle of winter!
0:18:30 > 0:18:32Did you enjoy it, though?
0:18:32 > 0:18:35Yeah, I did enjoy it. It was very different.
0:18:35 > 0:18:39The storylines are just so interesting, dealing with a school
0:18:39 > 0:18:41'and the pupils.'
0:18:41 > 0:18:45Hi, I just thought I'd introduce myself. Kim Campbell,
0:18:45 > 0:18:46head of pastoral care.
0:18:46 > 0:18:48Welcome to Waterloo Road Comp.
0:18:48 > 0:18:52'Now school is so pressured. You've got to do this, got to do that.'
0:18:52 > 0:18:56Parents are going, "Go to school and study and do this."
0:18:56 > 0:18:58Tell me. On my first day at school,
0:18:58 > 0:19:03they tied my tie to the railings, so when the teacher blew the whistle,
0:19:03 > 0:19:05and the other kids lined up,
0:19:05 > 0:19:08I was at the end of the yard, tied to the railings!
0:19:08 > 0:19:11From then on, I just waited to be beaten up
0:19:11 > 0:19:16or something, every single day. I hated being at school.
0:19:20 > 0:19:23You've actually told me quite a lot about your cooking.
0:19:23 > 0:19:26- And you sound pretty good at it. - Oh...
0:19:26 > 0:19:29But I've got a little challenge for you.
0:19:29 > 0:19:32In fact, someone else is going to give you a challenge.
0:19:32 > 0:19:35I thought Angela, when I met her, was really sassy.
0:19:35 > 0:19:39She, on the set of Cutting It, was the "psychologist"
0:19:39 > 0:19:42and the person that gave us all our advice.
0:19:42 > 0:19:46When she used to pick me up from school, I used to hide,
0:19:46 > 0:19:48I was that ashamed of her.
0:19:48 > 0:19:50'Every single Wednesday,'
0:19:50 > 0:19:53we'd buy brand-new underwear, I don't know why,
0:19:53 > 0:19:56and we'd sit in each other's flats wearing this underwear.
0:19:56 > 0:20:01Nothing else! With an Indian takeaway, watching Sex And The City.
0:20:01 > 0:20:04I still don't know why we did it in our underwear. Nothing going on!
0:20:04 > 0:20:08Oh, God, this is a family show. Sorry!
0:20:08 > 0:20:11- Angela...- Oh, what? - This is a big challenge.
0:20:11 > 0:20:14You haven't got a Magimix in the kitchen, but you've got Nige.
0:20:14 > 0:20:17I want you to make a chocolate mousse.
0:20:18 > 0:20:21And you can give some to me, as well!
0:20:22 > 0:20:26Am I just supposed to know how to make a chocolate mousse?
0:20:26 > 0:20:28Doesn't everybody?
0:20:28 > 0:20:30No, they bloody don't!
0:20:32 > 0:20:35Bless her! They used to call me the Buffet Slayer!
0:20:35 > 0:20:40Amanda Holden renamed me the Buffet Slayer!
0:20:40 > 0:20:42Nice.
0:20:42 > 0:20:44Offended? I was!
0:20:45 > 0:20:46'Time for a chocolate mousse,
0:20:46 > 0:20:50'Amanda and Angela's favourite dessert from the buffet.'
0:20:50 > 0:20:52- So, Amanda's challenge.- Yes.
0:20:52 > 0:20:54- Miss Holden.- Are you up for it?
0:20:54 > 0:20:57I'll have a crack at it.
0:20:57 > 0:20:59- A bit of butter in.- Bit of butter.
0:20:59 > 0:21:01Chocolate! Decadence again.
0:21:03 > 0:21:05She's so strong!
0:21:05 > 0:21:09- It's good chocolate. It's that snap of good chocolate.- Lovely!
0:21:10 > 0:21:12You can just leave them big.
0:21:13 > 0:21:16I remember melting chocolate when I was little.
0:21:16 > 0:21:21I always let chocolate do its own thing. If you play with it sometimes
0:21:21 > 0:21:23- it'll seize on you.- I could ruin it with one stir.
0:21:23 > 0:21:26No. Just stirring's OK
0:21:26 > 0:21:30but if you really play with it too hard, it'll seize and thicken up.
0:21:30 > 0:21:36- I've learnt a valuable lesson. - There's a point where chocolate melts and it still looks solid.
0:21:36 > 0:21:38If you whisk that too soon, will it droop?
0:21:38 > 0:21:41It droops. It goes back to being egg white.
0:21:41 > 0:21:45It goes back and it won't whip up again. A curious thing of cookery.
0:21:45 > 0:21:48This is a very purist chocolate mousse. No sugar, no cream,
0:21:48 > 0:21:52this is the real thing, isn't it? Chocolate, butter and eggs.
0:21:52 > 0:21:54Look at it.
0:21:54 > 0:21:57- Can I whip these whites for you? - Yes, please.
0:22:02 > 0:22:06Stir them in before they sort of cook.
0:22:07 > 0:22:09Gently all mixed in.
0:22:09 > 0:22:14You can take the whites to the chocolate or the chocolate to the whites. Do it this way.
0:22:14 > 0:22:18Chocolate is one of those things that you have to treat with respect.
0:22:18 > 0:22:22- And gentle.- Anything with air in it, like egg whites
0:22:22 > 0:22:25or anything you're folding in,
0:22:25 > 0:22:27- I think it's best to be tender. - Yeah.
0:22:28 > 0:22:31I wonder if Amanda's watching this?
0:22:31 > 0:22:34I think your mousse is looking pretty good.
0:22:37 > 0:22:39Just a wee dram!
0:22:48 > 0:22:50I'm gonna just break it open.
0:22:53 > 0:22:56What's all this about you watching...
0:22:57 > 0:23:00..Sex And The City in your underpants?
0:23:02 > 0:23:04I hate the word "underpants"!
0:23:08 > 0:23:11- Like a slumber party, but an underwear party?- Exactly.
0:23:11 > 0:23:13Girls in their knickers party! That's fine.
0:23:13 > 0:23:17'So, what does Angela eat when it's time to relax?'
0:23:17 > 0:23:20This is my idea of culinary heaven.
0:23:20 > 0:23:22I mean, oh...
0:23:22 > 0:23:27- Cheese on toast, best thing on earth.- So simple and you always have the ingredients in.
0:23:27 > 0:23:29- Crumpets!- Look at this!
0:23:29 > 0:23:31- And butter and jam.- Honestly.
0:23:31 > 0:23:34- And what's that? - Cherry tomato pasta.
0:23:34 > 0:23:37Again, always have the ingredients in.
0:23:37 > 0:23:39What's that?
0:23:39 > 0:23:41That is heaven.
0:23:41 > 0:23:45That's cold rice pudding straight out of the can.
0:23:46 > 0:23:48This, I could just sit...
0:23:48 > 0:23:52It's just the best. This is full-fat as well. Wa-hey!
0:23:52 > 0:23:54What do you think of Size Zero?
0:23:54 > 0:23:57It infuriates me. It makes me so angry.
0:23:57 > 0:24:02I don't want my daughter growing up thinking that's what's meant to be.
0:24:02 > 0:24:06These are things I have when I'm just having a bit of a chill-out.
0:24:06 > 0:24:09I'll have a couple of crumpets or I'll have that.
0:24:09 > 0:24:12- That's fine.- There isn't bad food. There are bad diets.
0:24:12 > 0:24:15Exactly. But crumpets, apart from the butter,
0:24:15 > 0:24:16are really quite healthy.
0:24:16 > 0:24:19No point in a crumpet without the butter!
0:24:19 > 0:24:23But you can still have a crumpet, though. That's the point.
0:24:23 > 0:24:26- Do you want a crumpet? - I'll have a crumpet!
0:24:26 > 0:24:29'So let's celebrate Angela's life so far
0:24:29 > 0:24:32'with a huge slap-up final feast.'
0:24:37 > 0:24:40Tempura prawns. That's part of my Japanese feast.
0:24:40 > 0:24:43'My advice with all fresh prawn dishes
0:24:43 > 0:24:45'is to de-vein the prawns first.
0:24:45 > 0:24:48'However, always leave the tails on.
0:24:48 > 0:24:52'Not only are they prettier, but they give you something to hold onto.'
0:24:52 > 0:24:56I just love them. I love the really lovely light batter.
0:24:56 > 0:24:58That quick-frying thing.
0:24:58 > 0:25:01I kind of think it's not actually unhealthy.
0:25:03 > 0:25:05'Now, when it comes to the batter,
0:25:05 > 0:25:07'you can use beer.
0:25:07 > 0:25:10'But my preference is fizzy mineral water.
0:25:10 > 0:25:13'The bubbles of both will make your batter lighter.
0:25:15 > 0:25:18'And don't overcrowd the pan.
0:25:18 > 0:25:20'Too many prawns vying for space
0:25:20 > 0:25:24'will bring the heat of the oil down and they won't cook properly.'
0:25:26 > 0:25:28- Scallops.- And what are they on?
0:25:28 > 0:25:31On mash with truffle oil. I love truffle oil.
0:25:32 > 0:25:35'The catch-phrase with scallops is, "Less is more".
0:25:35 > 0:25:39'Virtually show them the griddle pan for a matter of seconds
0:25:39 > 0:25:41'to give them that dark, nutty pattern.
0:25:44 > 0:25:47'There's a good tip for making great mash.
0:25:47 > 0:25:50'Use hot milk for a smooth and velvety finish.'
0:25:51 > 0:25:55I just love mashed potatoes, so everything's all in one there.
0:25:57 > 0:25:59And then...
0:26:01 > 0:26:05- It's the naughtiest pudding I've ever seen in my life!- It's obscene!
0:26:05 > 0:26:07'Banoffee pie.
0:26:07 > 0:26:10'Simply named as the two halves of the main ingredients,
0:26:10 > 0:26:12'banana and toffee.
0:26:12 > 0:26:15'Traditional recipes for this dessert
0:26:15 > 0:26:18'used to involve unopened cans of condensed milk
0:26:18 > 0:26:21'to create the caramel sweet filling.
0:26:21 > 0:26:24'Not surprisingly, this has resulted in many explosions
0:26:24 > 0:26:26'and some injuries.
0:26:26 > 0:26:28'So to ensure your health and safety,
0:26:28 > 0:26:32'I suggest you buy some pre-made caramel mixture.'
0:26:32 > 0:26:34So naughty!
0:26:34 > 0:26:36I think it is actually the naughtiest.
0:26:36 > 0:26:41Apart from maybe triple chocolate, double chocolate with chocolate custard cream.
0:26:41 > 0:26:44'Of course, don't forget your bananas.
0:26:44 > 0:26:47'They're about the only whiff of healthiness in this beast!
0:26:49 > 0:26:51'After you've whipped your cream,
0:26:51 > 0:26:54'cover the bananas and shave dark chocolate over the top.
0:26:54 > 0:26:56'You could use cocoa.
0:26:56 > 0:26:58'Once you've eaten this,
0:26:58 > 0:27:02'it will almost certainly have been your final feast!'
0:27:02 > 0:27:04Mine's the best final feast, isn't it?
0:27:04 > 0:27:08- It's a fabulous final feast. - It's your favourite, isn't it?
0:27:08 > 0:27:10This is just amazing.
0:27:10 > 0:27:13You're not eating your feast alone. You can have friends and family.
0:27:13 > 0:27:15Got to have Jason.
0:27:15 > 0:27:17Got to have my husband.
0:27:17 > 0:27:20I'm gonna have Lisa and Nicola as well.
0:27:20 > 0:27:23I'm also gonna have Jonathan Ross.
0:27:23 > 0:27:25Are you?
0:27:25 > 0:27:27I've got a little, tiny crush on him.
0:27:27 > 0:27:31Nothing I'd ever act upon because I'm very, very happily married.
0:27:31 > 0:27:34I'm gonna have Victoria Beckham.
0:27:34 > 0:27:36- OK.- OK?- Mm-hmm.
0:27:36 > 0:27:38- She might like the sushi.- Yep.
0:27:38 > 0:27:39She'll love it.
0:27:39 > 0:27:41You've got a wish as well.
0:27:41 > 0:27:43One wish.
0:27:43 > 0:27:47My wish would be that all my friends could have one wish.
0:27:48 > 0:27:50I've got everything I need.
0:27:50 > 0:27:52I've got my husband, and my baby
0:27:52 > 0:27:55and everything's quite nice in my life.
0:27:55 > 0:28:00I'd like... Yeah, I'd give my friends one wish.
0:28:00 > 0:28:03Angela Griffin, thank you very much for being a guest
0:28:03 > 0:28:05on A Taste Of My Life.
0:28:05 > 0:28:07Thank you very much for having me as a guest
0:28:07 > 0:28:09and giving me this lovely food.
0:28:09 > 0:28:11Especially the banoffee pie!
0:28:12 > 0:28:15- Cheers!- Cheers!
0:28:27 > 0:28:30Subtitles by Moira Diamond Red Bee Media Ltd - 2007
0:28:37 > 0:28:40What's the point at which you think, "I need crumpet"?
0:28:43 > 0:28:45I mean "comfort"! Sorry!
0:28:48 > 0:28:50Oh, Nigel, Nigel, Nigel!