0:00:02 > 0:00:04Welcome to A Taste of My Life, dishing up famous lives on a plate.
0:00:24 > 0:00:28Whether it's the nostalgic flavours of childhood, or the sweet taste of success,
0:00:28 > 0:00:32everything we eat tells us something about who we are,
0:00:32 > 0:00:36which is why I'm taking today's guest on a culinary trip back in time.
0:00:36 > 0:00:40Now today's guest first came to our attention in the mid-1980s
0:00:40 > 0:00:42with a guest spot on Wogan.
0:00:42 > 0:00:46AS DAVID ATTENBOROUGH: Here is where it all started.
0:00:46 > 0:00:53Some say it started with a big bang, others that it was just a quiet dinner party.
0:00:53 > 0:00:58He then went on to make a name for himself by becoming one of our leading impersonators.
0:00:58 > 0:01:03AS BARRY NORMAN: All of which brings me, and rather neatly I thought, to the world of films.
0:01:05 > 0:01:09And why not? And a pretty disastrous crop we've got for you to look at this week.
0:01:09 > 0:01:11But enough about my haircut and on to the films.
0:01:11 > 0:01:18In more recent years he's become a satirical thorn in the side of almost all our politicians.
0:01:18 > 0:01:21People of Turkey, I understand you may be thinking of launching some
0:01:21 > 0:01:23kind of invasion against your neighbour, Iraq.
0:01:23 > 0:01:27Well, let me give you a word of advice, don't.
0:01:27 > 0:01:32Yes, today's guest is satirist and impersonator Rory Bremner.
0:01:32 > 0:01:36And coming up on today's split personality of a show...
0:01:36 > 0:01:40Rory's best buddy, Pink Floyd drummer Nick Mason, remembers dining in Bahrain.
0:01:40 > 0:01:47He can actually do a better impression of Jackie Stewart than Jackie Stewart can.
0:01:47 > 0:01:51Rory's missus recreates an aromatic and romantic dish.
0:01:51 > 0:01:54It's always been known to us as the tagine of love.
0:01:54 > 0:01:57And that's why I'm cooking it, because I want to give it back to you.
0:01:57 > 0:02:00And one of Rory's victims, Chris Tarrant,
0:02:00 > 0:02:04gets his own back with a fishy challenge.
0:02:04 > 0:02:09Cook fish pie, one of my favourite dishes, in the style of me.
0:02:09 > 0:02:13And don't you dare tee or hee once!
0:02:16 > 0:02:20- Rory Bremner, welcome to A Taste of My Life.- Thank you.
0:02:20 > 0:02:23- Now you were born in Scotland, in Edinburgh.- I was.
0:02:23 > 0:02:25Is this sort of gritty Edinburgh?
0:02:25 > 0:02:27No, I'm afraid it's Morningside, very posh.
0:02:27 > 0:02:30They say "creche" was a car accident and that sort of stuff.
0:02:30 > 0:02:32So it was slightly refined, I'm afraid.
0:02:32 > 0:02:37I'm sure there are ladies from Jenners who went to see this film Trainspotting
0:02:37 > 0:02:39thinking it was about Waverley Station,
0:02:39 > 0:02:42and then said, "Oh, I've never seen that in Edinburgh!"
0:02:42 > 0:02:44What were you like as a little boy?
0:02:44 > 0:02:46Terrible. Really probably horrible.
0:02:46 > 0:02:49I think I was hyperactive.
0:02:49 > 0:02:53Nowadays it would be defined as full-blown ADHD, I'm sure.
0:02:53 > 0:02:55My brother - it was only years later I realised this,
0:02:55 > 0:03:00he went to boarding school five years before - he was five years older.
0:03:00 > 0:03:05So from the age of three really until I was 19, I only ever saw my brother during the holidays.
0:03:05 > 0:03:09- So it was just mum and dad and the two of you?- Yes, it was.
0:03:09 > 0:03:12Dad died when I was 18, but really he wasn't at home very much.
0:03:12 > 0:03:14Was mum a baker? Did she do any puddings?
0:03:14 > 0:03:18Trifle, she used to do. That was very good.
0:03:18 > 0:03:23Lots and lots of custard and sponge fingers and stuff like that.
0:03:23 > 0:03:26I've never made a trifle, funnily enough. I don't know why.
0:03:28 > 0:03:31There's nothing traditional about this trifle.
0:03:31 > 0:03:34And making it couldn't be easier.
0:03:34 > 0:03:38No layers here, just some homemade lemon curd,
0:03:38 > 0:03:42some limoncello and your classic sponge fingers.
0:03:44 > 0:03:46It's an assembly job.
0:03:46 > 0:03:51It's almost like making an Airfix kit that you can eat.
0:03:51 > 0:03:55Like those cocktails, all those sand sculptures.
0:03:55 > 0:03:57- It's layers, isn't it?- Layers.
0:04:02 > 0:04:08And you've got to have bits on top. People try to simplify trifle. That was the whole point of it.
0:04:08 > 0:04:12It was showing off with all little sweet mix on top.
0:04:14 > 0:04:19Remember when whipping cream not to overdo it as it will separate.
0:04:19 > 0:04:23A great tip is to chill your mixing bowl. This helps thicken the cream.
0:04:23 > 0:04:26And then you're free to decorate.
0:04:28 > 0:04:30Do you know that joke about Terry Wogan?
0:04:30 > 0:04:33"What is it about me that makes it all look like a piece of cake?
0:04:33 > 0:04:36"Hundreds and thousands, that's what it is!"
0:04:39 > 0:04:41We've got pistachios...
0:04:41 > 0:04:43- what's this here?- Violets.
0:04:43 > 0:04:45- Violets?- Crystallised violets.
0:04:45 > 0:04:48God, where do you get those? There's one shop in Rajasthan...
0:04:48 > 0:04:51So Rory, was it a happy childhood?
0:04:51 > 0:04:53We felt loved and it was harmonious.
0:04:53 > 0:04:59Dad got cancer when I was about 12 or 13, I think.
0:04:59 > 0:05:02You just assume he'll be treated.
0:05:02 > 0:05:06And my brother and I were home, the phone rang and he answered it,
0:05:06 > 0:05:10and I knew from the look on his face that dad had died in the night.
0:05:10 > 0:05:14I wonder what it would have been like to have a father, just to be there,
0:05:14 > 0:05:19to see what happened to this child that he put through school.
0:05:19 > 0:05:20You know, what happened.
0:05:24 > 0:05:28I know that you went to public school, but were you a swotty teenager?
0:05:28 > 0:05:31Erm... I was certainly a spotty teenager, I can remember that!
0:05:31 > 0:05:36My nickname was Acne Jock, that was good, isn't it?
0:05:36 > 0:05:38Public school imagination!
0:05:38 > 0:05:40- Great start in life. - What shall we call him?
0:05:40 > 0:05:44I mean, food in those days, certainly in our house, was actually fuel.
0:05:44 > 0:05:48I can remember at school there was a matron and you'd ask every day
0:05:48 > 0:05:51at about 11 o'clock and you'd say, what's for lunch?
0:05:51 > 0:05:53And she'd say, "Soup, meat and puddin'."
0:05:53 > 0:05:55Were meal times fun?
0:05:55 > 0:05:58I know I wasn't allowed to speak at the table.
0:05:58 > 0:06:00I can remember once, I loved sauces.
0:06:00 > 0:06:06I would happily just grab anything going, bread, potato, whatever.
0:06:06 > 0:06:09And take the bread around and chase all the gravy around the table.
0:06:09 > 0:06:14And I remember doing that once and my mum looked at me and said, "It's very French, darling."
0:06:14 > 0:06:18- So your big Sunday roast...- Yes,
0:06:18 > 0:06:22- ..are we talking a big joint of beef or chicken?- Well, it would vary.
0:06:22 > 0:06:25I'm still fond of all of them.
0:06:25 > 0:06:29That is the family meal for me even now, with children young...
0:06:29 > 0:06:31- Meat on the bone?- Yeah, absolutely.
0:06:37 > 0:06:41This is a ricotta, parsley and chive stuffed turkey.
0:06:41 > 0:06:43This Christmas
0:06:43 > 0:06:47we had the whole family down to us, so it was great. We were in charge.
0:06:47 > 0:06:48And I got to do Christmas Day.
0:06:48 > 0:06:51For weeks I was thinking, God, this turkey's gotta be right.
0:06:51 > 0:06:55And I would lie awake at night thinking about which way up to put the turkey?
0:06:55 > 0:06:58- Cos that's a whole school of thought. - Exactly.- With lemon, with onion...
0:06:58 > 0:07:04And also, it always gets a massage the Nigel Slater way with the roast potatoes very important.
0:07:04 > 0:07:09And then the turkey, with herbs and butter and ricotta under the skin.
0:07:18 > 0:07:21The benefits to pushing your stuffing under the skin of your bird
0:07:21 > 0:07:26rather than inside it, is that it will cook more quickly.
0:07:26 > 0:07:30Also this way the stuffing is closer to the actual meat.
0:07:30 > 0:07:32The quicker any bird cooks,
0:07:32 > 0:07:34the juicier it will taste.
0:07:34 > 0:07:37You can plan, everything's fine, 11 o'clock's OK,
0:07:37 > 0:07:39you've got the radio on...
0:07:39 > 0:07:43It always ends in a massive scrum with ten minutes to go.
0:07:43 > 0:07:44because you've got to get...
0:07:44 > 0:07:47Everything at once and everything's got to be hot.
0:07:47 > 0:07:50It's a great experience. It is a family lunch.
0:07:50 > 0:07:54Add fresh bay leaves and a lemon.
0:07:58 > 0:08:01With some roasties, bread sauce and vegetables,
0:08:01 > 0:08:05this is Rory's Bremner's Taste of Family.
0:08:05 > 0:08:06Can I carve?
0:08:06 > 0:08:08Yeah, absolutely.
0:08:08 > 0:08:12Two years ago I was asked to do some turkey awards.
0:08:12 > 0:08:18There were all these awards for these amazingly imaginative things that people had done with turkey.
0:08:18 > 0:08:22The creative cook - just tie their hands behind their back!
0:08:22 > 0:08:24I haven't seen square breasts since my first date.
0:08:24 > 0:08:29- AS JULIAN CLARY: And what do you shove inside it?- A lemon.- Just a lemon?- Just a lemon.
0:08:29 > 0:08:33So in those early years, who did you find was the easiest to impersonate?
0:08:33 > 0:08:35Yes, Kenneth Williams...
0:08:35 > 0:08:37the Kenneth Williams classic.
0:08:37 > 0:08:39AS KENNETH WILLIAMS: Oh, matron!
0:08:39 > 0:08:41That and Leslie Phillips.
0:08:41 > 0:08:47I always think Alan Clark. You know, when Alan Clark became an MP he was like, I say, what's your name?
0:08:47 > 0:08:50Nurse Bell? Ding-dong!
0:08:54 > 0:08:56What sort of friend do you think you are?
0:08:56 > 0:09:00I hope I'm kind and generous to friends, I hope.
0:09:00 > 0:09:04I've tracked down a friend of yours. And they've got a message for you.
0:09:04 > 0:09:06MUSIC: "Money" by Pink Floyd
0:09:06 > 0:09:09Is that a hint? The music?
0:09:09 > 0:09:11It's Nick!
0:09:11 > 0:09:13My God!
0:09:13 > 0:09:19For Rory, I'm making a spiced prawn and rice dish.
0:09:19 > 0:09:21My God!
0:09:21 > 0:09:26I thought it might be rather nice to cook something
0:09:26 > 0:09:29that's related to one of the best times we had together.
0:09:29 > 0:09:32We were both invited to the Bahrain Grand Prix.
0:09:32 > 0:09:36The great thing about going motor racing with Rory is that
0:09:36 > 0:09:41he can actually do a better impression of Jackie Stewart than Jackie Stewart can.
0:09:41 > 0:09:45He does have the most incredible ability to just be these other people.
0:09:45 > 0:09:47You'll suddenly be with George Bush.
0:09:47 > 0:09:50I mean, I think it is interesting that he can actually
0:09:50 > 0:09:54make the hackles rise on a number of politicians.
0:09:54 > 0:09:58I think that's actually a great compliment to him.
0:10:00 > 0:10:06He's very good company and he's certainly not going to pick fights with your other friends.
0:10:09 > 0:10:11What's he got there?
0:10:14 > 0:10:15What?!
0:10:23 > 0:10:26Everything that went into that, from the memory...
0:10:26 > 0:10:29so special.
0:10:29 > 0:10:32- Also, there's some Turkish coffee for you as well. - Oh, fabulous.
0:10:32 > 0:10:34It's brilliant. What's he put in here?
0:10:34 > 0:10:36This is just so kind.
0:10:36 > 0:10:38Thank you, Nick.
0:10:42 > 0:10:45- Rory, tell me a little bit about your wife.- Tessa? Oh, my goodness!
0:10:45 > 0:10:47Oh, where to start really?
0:10:47 > 0:10:49She's incredibly talented.
0:10:49 > 0:10:52She's a sculptor. We met in an art gallery.
0:10:52 > 0:10:55I first noticed her eyes. They were the first thing that I noticed.
0:10:55 > 0:10:59- Was this love at first sight? - I think... Yes. If not, it was pretty close to it.
0:10:59 > 0:11:02- I thought, who is that? - I've got a message for you.
0:11:02 > 0:11:05Here we go! She's going to divorce me on screen.
0:11:06 > 0:11:08I'm cooking lamb tagine.
0:11:08 > 0:11:11It was quite well publicised
0:11:11 > 0:11:14in the press that we had quite a fleeting romance.
0:11:14 > 0:11:17Yes, we probably were engaged within about a month.
0:11:17 > 0:11:21One of the things I did just before we got together,
0:11:21 > 0:11:25I went off to Morocco, to get my head round
0:11:25 > 0:11:28the idea of being with somebody who was actually in the public eye
0:11:28 > 0:11:30and whether I could cope with it all.
0:11:30 > 0:11:32I went back to his flat.
0:11:32 > 0:11:36And he said, "I'm going to cook you a tagine." Then he asked me to put the oven on.
0:11:36 > 0:11:40I opened the oven door and found all the instructions still in their bag in the oven!
0:11:40 > 0:11:47So I realised that he'd lived in the flat four years but the cooker hadn't been used!
0:11:47 > 0:11:51I put a large chunk of garlic in it, Rory. I'm very sorry.
0:11:51 > 0:11:53That'll stop you kissing someone.
0:11:53 > 0:11:55People say to me, "Is he like this at home?
0:11:55 > 0:11:58"Is he always doing impressions, being funny?"
0:11:58 > 0:12:01He won't go round doing impressions, apart from
0:12:01 > 0:12:05my children and I both love the Frank Spencers and the Mr Beans.
0:12:05 > 0:12:09I fear, Rory, that mine is not going to be as good as yours.
0:12:09 > 0:12:12How you knew what a pickled lemon was, God only knows.
0:12:12 > 0:12:17But you did a fantastic job and it's always been known to us as the tagine of love.
0:12:17 > 0:12:21That's why I'm cooking it, because I want to give it back to you.
0:12:21 > 0:12:24But when Rory made this, it was definitely very loving.
0:12:24 > 0:12:26So I'm hoping that
0:12:26 > 0:12:31he gets the same cosy, warm feeling as I did when I first had it.
0:12:31 > 0:12:33There you are, Ror, your tagine of love.
0:12:33 > 0:12:35How lovely!
0:12:41 > 0:12:43Oh, it's even in the...!
0:12:43 > 0:12:46Goodness me!
0:12:46 > 0:12:48Tagine of love.
0:12:48 > 0:12:51An absolute triumph. This has been brilliantly, brilliantly done.
0:12:51 > 0:12:56I've never had tagine that's actually truly, truly light.
0:12:56 > 0:13:00- And this has just changed everything for me actually. - Really?- Yeah.- There you go!
0:13:02 > 0:13:04Still to come on A Taste Of My Life,
0:13:04 > 0:13:10co-satirist and friend, John Fortune displays his skills as a chef.
0:13:10 > 0:13:15The yellow bits are called the yolk and the white bits are called the white.
0:13:15 > 0:13:21Chris Tarrant hurls Rory and me into the kitchen to make his favourite fish pie.
0:13:21 > 0:13:26AS KEITH FLOYD: This is wine pie and we're going to flavour it with fish. No, don't BLEEP.
0:13:26 > 0:13:28He's not the star, the food's the star.
0:13:28 > 0:13:31And Rory sums up his life over a final feast
0:13:31 > 0:13:35of roast pork and mussels in lime.
0:13:35 > 0:13:38It's like a fisherman. There's always more fish.
0:13:38 > 0:13:42But there's always another... another Gordon Brown.
0:13:44 > 0:13:49In the mid-1980s, Rory got his big break, appearing in chat show Wogan.
0:13:49 > 0:13:54This kick-started a career that has now spanned nearly 30 years.
0:13:54 > 0:13:58A wealth of celebrities then. When I was a kid there were certain
0:13:58 > 0:14:04people that, even if you were absolutely useless at impressions, as I was, that you could do.
0:14:04 > 0:14:07The only one I could do was a dalek.
0:14:07 > 0:14:10- That's still good. They're back. - Pretty much they are.
0:14:10 > 0:14:15I used to do Richie Benaud a lot, where you'd just look slightly askance, not exactly at the camera.
0:14:15 > 0:14:18But at a strange angle. I used to go in coaches
0:14:18 > 0:14:23to cricket matches or to rugby games doing Bill McLaren, of course, the Scottish rugby commentator.
0:14:23 > 0:14:27They'll be dancing in the streets of Drumnadrochit tonight, I tell you.
0:14:27 > 0:14:32I'd be doing Billy Connolly and stuff like that.
0:14:32 > 0:14:34AS BILLY CONNOLLY: Him as 007.
0:14:34 > 0:14:38So it was, "The name's Connolly, Sean Connolly!" Aye, those ones.
0:14:38 > 0:14:44Rory has since gone on to team up with leading satirists, John Bird and John Fortune.
0:14:44 > 0:14:46When did you first work with the Johns?
0:14:46 > 0:14:49I think it was 1990, when we were at the BBC still.
0:14:49 > 0:14:52They're intelligent, they understand and they work things out.
0:14:52 > 0:14:57But they also have a great sense of the absurd and sense of humour. And the two come together.
0:14:57 > 0:15:00I tracked down a friend of yours who's got a message.
0:15:00 > 0:15:01What's this?
0:15:03 > 0:15:04Oh!
0:15:04 > 0:15:07RORY LAUGHS
0:15:10 > 0:15:12- Well, here are some eggs. - How wonderful!
0:15:12 > 0:15:15As most professional cooks know,
0:15:15 > 0:15:19when you have a plastic box,
0:15:19 > 0:15:26the essential thing before you start cooking, is to open it.
0:15:26 > 0:15:29So what I'm going to do is take a knife - there's a knife -
0:15:29 > 0:15:31destroy the box...
0:15:31 > 0:15:36People say, "What a sweet, lovely man", but he really, really is.
0:15:36 > 0:15:38And it is...
0:15:40 > 0:15:42- a truffle.- Oh my goodness.
0:15:42 > 0:15:45I'm amazed at the generosity of whoever's doing this.
0:15:45 > 0:15:49A pig or a dog has dug this up.
0:15:49 > 0:15:54This is probably the most sophisticated thing technically I'm going to do,
0:15:54 > 0:15:55which is...
0:15:56 > 0:15:58..breaking the eggs.
0:15:58 > 0:16:01The yellow bits are called the yolk,
0:16:01 > 0:16:05and the white bits are called...
0:16:05 > 0:16:07the white.
0:16:07 > 0:16:10If I were Nigella,
0:16:10 > 0:16:15you'd also see the fuchsia colour of my silk negligee.
0:16:15 > 0:16:17Yes, he loves food.
0:16:17 > 0:16:20He will ring me up and say,
0:16:20 > 0:16:25"Do you chop coriander or do you tear it?"
0:16:25 > 0:16:26Where did I put the truffle?
0:16:29 > 0:16:30What?
0:16:33 > 0:16:37Oh yes, here it is. Don't lose the truffle.
0:16:37 > 0:16:41Anyway Rory, time is money and truffles are money.
0:16:41 > 0:16:45And television is money. So, that's it - voila!
0:16:45 > 0:16:48And hope you enjoy it, Rory.
0:16:48 > 0:16:52- How delicious. My goodness... - That's for you.
0:16:56 > 0:16:58Oh, goodness me, that is so good.
0:16:58 > 0:17:03Somebody told me that you're actually quite a fan of lobsters?
0:17:03 > 0:17:06Yes, I enjoy lobster when it's properly done.
0:17:06 > 0:17:08Sometimes it can be a bit rubbery actually.
0:17:10 > 0:17:14But I think I associate it with probably in France about 10 or 15 years ago,
0:17:14 > 0:17:17having a really good lobster thermidor. And...
0:17:17 > 0:17:22I get confused. Thermidor is a lobster thing and a humidor is what you keep cigars in, is that right?
0:17:22 > 0:17:25- It is. - Has anybody made a lobster humidor?
0:17:29 > 0:17:32Some ground rules on lobster.
0:17:32 > 0:17:35Allow one pound per person.
0:17:35 > 0:17:39Be warned - lobsters over two pounds in weight can be tough.
0:17:39 > 0:17:42And why not save your shells to make a lobster bisque?
0:17:47 > 0:17:52Also, you tend to think about the slightly meatier flesh,
0:17:52 > 0:17:55but the coral in the claws is delicious as well.
0:17:55 > 0:17:58Completely. I think you've got to tear it to bits.
0:17:58 > 0:17:59Well, it's texture, isn't it?
0:17:59 > 0:18:03It's texture, but it's also that thing that it's the actual tactile
0:18:03 > 0:18:06winkling away and getting every little morsel.
0:18:10 > 0:18:14For the thermidor sauce I'm using wine.
0:18:14 > 0:18:17But you can use brandy or sherry.
0:18:17 > 0:18:22For the classic thermidor flavour, always add a dab of mustard.
0:18:23 > 0:18:27Having made your bechamel, add a little paprika.
0:18:27 > 0:18:32Making lobster may be fiddly, but it's well worth it.
0:18:34 > 0:18:40Once you've sprinkled your parmesan, it's off to the grill for five minutes before serving.
0:18:48 > 0:18:52Last year for the first and probably only time in my life,
0:18:52 > 0:18:55Jackie Stewart said, "Would you like to come to Monaco
0:18:55 > 0:18:57"for the Grand Prix?"
0:18:57 > 0:19:02He took us to dinner at the Hotel de Paris and he had this surprise up his sleeve.
0:19:02 > 0:19:04They produced a beautiful Grand Marnier souffle
0:19:04 > 0:19:07which they'd been doing since the year dot.
0:19:10 > 0:19:13The word souffle literally means "puffed up" in French.
0:19:16 > 0:19:18They can be sweet or savoury.
0:19:18 > 0:19:21And they can be served cold or hot.
0:19:21 > 0:19:24For this hot alcohol-infused souffle,
0:19:24 > 0:19:28it's the cooked proteins of the eggs that hold it together.
0:19:28 > 0:19:34A successful souffle should be almost double its original volume.
0:19:34 > 0:19:37And it was just so light
0:19:37 > 0:19:41and just infused with this beautiful Grand Marnier.
0:19:41 > 0:19:43And you just thought, that is...
0:19:43 > 0:19:48that is, if we're talking about luxury experiences, exotic,
0:19:48 > 0:19:50that was just very, very special.
0:19:58 > 0:20:02Just before we make the trifle and then going back to turkey...
0:20:02 > 0:20:06- How are you coping with all these courses?- I always think if you turn up at George Bush's house
0:20:06 > 0:20:10to eat and he'd say, "We're gonna start with the tiramasu."
0:20:10 > 0:20:12"I beg your pardon?" "We're gonna start with the tiramasu."
0:20:12 > 0:20:16You say, "Can't we work our way through the courses?" Cos that's how it is in Iraq.
0:20:16 > 0:20:18He says, "You're gonna have democracy."
0:20:18 > 0:20:23And you think, democracy is the end product of years of organic growth.
0:20:23 > 0:20:27"No, Iraq you're gonna have the tiramasu. So shall we try the souffle?"
0:20:27 > 0:20:29Quite boozy.
0:20:29 > 0:20:32My God!
0:20:32 > 0:20:34It is too but it's delicious.
0:20:34 > 0:20:38You've got a strange ability to, in a heartbeat, change from one person to the next.
0:20:38 > 0:20:41AS JAMIE OLIVER: Funny old girl, cooking. Starts out easy,
0:20:41 > 0:20:46get some ingredients, a couple of mushrooms, a few herbs, lovely jubbly.
0:20:46 > 0:20:49Bung 'em in the programme, bit of a spin round the old scooter,
0:20:49 > 0:20:51slide down the staircase, bish-bosh, count the dosh.
0:20:51 > 0:20:56Do you find there's a sort of pressure to perform and people expect you to do certain things?
0:20:56 > 0:21:01I think I probably feel it in my private life more than my sort of television stuff.
0:21:01 > 0:21:04You think people want you to be entertaining.
0:21:04 > 0:21:10I feel under more pressure sitting next to somebody at dinner not to let them down.
0:21:10 > 0:21:16Your face is falling! I don't want to let them down sitting beside them and then they'll say,
0:21:16 > 0:21:19"Oh, we enjoy the shows on television but oh God, he's so dull."
0:21:22 > 0:21:25- What are you like under pressure? - Pretty good I think.
0:21:25 > 0:21:27- I live under pressure.- Really?- Yeah.
0:21:27 > 0:21:29- I like pressure.- I've caught up with a victim of yours.
0:21:29 > 0:21:32I'm not very good under pressure at all.
0:21:32 > 0:21:35In fact, I tend to leave the room, switch off the television...
0:21:35 > 0:21:37Where's the knob?
0:21:37 > 0:21:41No, cos I... Oh, God!
0:21:41 > 0:21:44I'm about to be completely skewered.
0:21:44 > 0:21:50Well, he's done me in his own way forever.
0:21:50 > 0:21:52Frankly, it's not very good.
0:21:52 > 0:21:55What's happening now is all the BLEEP impressionists
0:21:55 > 0:21:57don't do impressions of me at all.
0:21:57 > 0:22:01They do impressions of Rory Bremner being me. He keeps going, "Ha, ha!
0:22:01 > 0:22:03- "Tee-hee!"- He does it all the time.
0:22:03 > 0:22:08Why? I'm a very intelligent man. Why would I go, "Tee-hee-hee!
0:22:08 > 0:22:12"Ha, Chris Tarrant here! Tee-hee!" So, here's the challenge, Bremner.
0:22:12 > 0:22:17Cook fish pie, one of my favourite dishes, in the style of me,
0:22:17 > 0:22:21and don't you dare tee or hee once!
0:22:21 > 0:22:25I bet you can't do it. Tee-hee!
0:22:25 > 0:22:27- But he does do tee-hee.- He does.
0:22:27 > 0:22:30- Of course he does.- Yes, tee-hee!
0:22:30 > 0:22:33AS CHRIS TARRANT: Yes, er, brother, tee-hee...
0:22:33 > 0:22:35He... So tee-hee to you, Chris.
0:22:35 > 0:22:37We're going to enjoy this.
0:22:40 > 0:22:43Ingredients of a fish pie. Are we going to start with A, potato?
0:22:43 > 0:22:47Could it be B, fish? Is it C, butter?
0:22:47 > 0:22:49Or... hee-hee!
0:22:49 > 0:22:55No, I didn't say tee-hee. Or could it be D, white wine?
0:22:55 > 0:22:57We start with C, potatoes.
0:22:57 > 0:23:02I can't do Chris Tarrant now. I can do Antony. I'm going to cut these up quite small.
0:23:02 > 0:23:04And I'm going to boil those.
0:23:04 > 0:23:05What does a bay leaf do?
0:23:05 > 0:23:10Oh, bay leaf - it's one of those ingredients that you don't think does anything.
0:23:10 > 0:23:14- And what it does do you can't put your finger on.- So, a bit like the Government.
0:23:19 > 0:23:21- A wee drop of white wine.- OK.
0:23:21 > 0:23:23HE MUMBLES LIKE ANTONY WORRALL THOMPSON
0:23:23 > 0:23:28We've got the mussels... parsley is chopped.
0:23:28 > 0:23:30I've got some extra milk here.
0:23:30 > 0:23:31Potatoes are boiling.
0:23:31 > 0:23:34What was the first cookery programme that you watched?
0:23:34 > 0:23:36Sort of Fanny Cradock.
0:23:36 > 0:23:39- She was mad, wasn't she? - She was mad and I was
0:23:39 > 0:23:42actually quite scared of her, so I only saw bits of it.
0:23:42 > 0:23:44- Brilliant.- Oh, God!
0:23:46 > 0:23:49AS AINSLEY HARRIOTT: Mussels out of the shell.
0:23:49 > 0:23:52What am I like, eh? What am I like?
0:23:52 > 0:23:55Get the whole thing...
0:23:55 > 0:23:57Do you cook for the kids and the family?
0:23:57 > 0:23:59Erm, yes.
0:23:59 > 0:24:01Not as much as I'd like to.
0:24:01 > 0:24:06And they're very happy with dad being a famous person?
0:24:06 > 0:24:09Yeah, except they once saw a picture of Tony Blair on a newspaper,
0:24:09 > 0:24:11and they said, "Oh look, it's daddy!"
0:24:11 > 0:24:12What have I forgotten?
0:24:12 > 0:24:14The fish!
0:24:14 > 0:24:16Boiling away nicely.
0:24:16 > 0:24:20Fantastic. That does look and smell delicious.
0:24:20 > 0:24:22Would Mr Floyd like that?
0:24:22 > 0:24:25AS KEITH FLOYD: You've got some nice wine. I saw you put half a glass in there.
0:24:25 > 0:24:27Come on, be generous.
0:24:27 > 0:24:29MUMBLES
0:24:29 > 0:24:32You have half bottles, don't you? There we go,
0:24:32 > 0:24:36right, OK. We'll make wine pie and we're gonna flavour it with fish.
0:24:36 > 0:24:39There we go. Come on. There we go, that's it.
0:24:39 > 0:24:41No, don't BLEEP around with him.
0:24:41 > 0:24:45He's not the star, the food's the star. On that. Fantastic. Right, where's the mash?
0:24:45 > 0:24:47Mr Tarrant has chosen
0:24:47 > 0:24:50- a lovely recipe but one of the... - He certainly has.
0:24:50 > 0:24:54We haven't had one "tee-hee" at all.
0:24:54 > 0:24:56- We've achieved a fish pie. - Without phoning a friend.
0:24:56 > 0:24:59AS CHRIS TARRANT: Without going for a 50/50.
0:24:59 > 0:25:02There you go, one fish pie. Hee-hee.
0:25:02 > 0:25:04Yes, very good. Well done, Slater.
0:25:04 > 0:25:06Well done, Tarrant.
0:25:09 > 0:25:12I should think mussels hold heat like nothing else.
0:25:16 > 0:25:18Water! Where's water?
0:25:18 > 0:25:21- So hot.- Volcanic.- Volcanic.
0:25:31 > 0:25:35So what better time for Rory Bremner's final feast?
0:25:35 > 0:25:39- Rory, your final feast?- Yes, it's quite a lot of stuff actually.
0:25:39 > 0:25:42I threw out lots of ideas and I'm not sure they'll go together.
0:25:42 > 0:25:43So we've got mussels, yes?
0:25:43 > 0:25:47Yeah. With coconut and lemongrass?
0:25:47 > 0:25:48And coriander, I think.
0:25:48 > 0:25:52I went to a restaurant once in the Borders in Galashiels
0:25:52 > 0:25:57and they did really delicious mussels done in some coconut and lemongrass.
0:25:57 > 0:25:58CORK POPS That sounded good!
0:25:58 > 0:26:03I said, "What's the recipe?" And they said, "Oh, no, no, we're not going to tell you."
0:26:03 > 0:26:08When buying your mussels they should be shiny, unbroken and closed.
0:26:08 > 0:26:13At the most, cook for just two to three minutes.
0:26:17 > 0:26:22But the centrepiece of Rory's feast is roast pork.
0:26:22 > 0:26:24You've got crackling on top. Are you a crackling man?
0:26:24 > 0:26:28I love crackling, but people have different ways of doing it.
0:26:28 > 0:26:31Somebody said you pour boiling water over it two or three times
0:26:31 > 0:26:35and walk round the house backwards.
0:26:35 > 0:26:38There are different techniques. How do you do it?
0:26:38 > 0:26:43If the pig's lived outdoors, he's got tough skin and it'll all go lovely and crackly.
0:26:43 > 0:26:46And if he's been a sad little pig living indoors, he's not going to
0:26:46 > 0:26:49have nice thick skin. You are very self critical.
0:26:49 > 0:26:53I once saw you live and you were very critical about yourself, and we had a wonderful time.
0:26:53 > 0:26:56Everyone was rolling around and you were questioning things.
0:26:56 > 0:27:00There are three shows. There's the show that you think you've done.
0:27:00 > 0:27:04Nights when you think it went really well and the audience hasn't been there
0:27:04 > 0:27:05and you're not connected.
0:27:05 > 0:27:10And there are nights when you're annoyed with yourself but the audience has really enjoyed it.
0:27:10 > 0:27:16A fabulous accompaniment to this loin of pork is a piquant chilli jam.
0:27:19 > 0:27:21It's a bit like being on a trampoline.
0:27:21 > 0:27:23If an audience is really supportive,
0:27:23 > 0:27:27you can take bigger risks, you can go off the script a bit more.
0:27:27 > 0:27:32You spend 10 years, 15 years, 20 years working like mad, and then
0:27:32 > 0:27:36you realise that there are other things in your life which are equally important.
0:27:36 > 0:27:39Right now the children are very, very important and seeing them grow up
0:27:39 > 0:27:44and seeing them learn new words or new things or new experiences.
0:27:44 > 0:27:48And that's every bit as valid.
0:27:48 > 0:27:51But with work I just want to do my best.
0:27:51 > 0:27:56That's the extent that I'm ambitious. I'm not ambitious in the sense of where I want to be next.
0:27:56 > 0:28:00I'm ambitious in the sense of wanting to do whatever I do absolutely
0:28:00 > 0:28:02to the best of my ability.
0:28:02 > 0:28:05It's like a fisherman. There's always more fish out there.
0:28:05 > 0:28:09There's always another... another Gordon Brown,
0:28:09 > 0:28:12another George Bush around the corner. You never know.
0:28:12 > 0:28:15- Have you enjoyed yourself?- I've absolutely loved it. I really have.
0:28:15 > 0:28:18Really. I've enjoyed your company.
0:28:18 > 0:28:20This has just been a joy to do.
0:28:20 > 0:28:24Rory, thank you very, very much for being a guest on A Taste Of My Life.
0:28:24 > 0:28:27- It's been a huge pleasure. Thank you. - Thank you.- Tee-hee!
0:28:27 > 0:28:31He got there in the end. Tee-hee!
0:28:31 > 0:28:33- You are in such trouble now. - I don't think so.
0:28:47 > 0:28:49Subtitles by Red Bee Media Ltd
0:28:49 > 0:28:51E-mail subtitling@bbc.co.uk