02/10/2011

:00:16. > :00:20.It's 10.00 and it's Sunday. Up North apparently it's been a bit

:00:20. > :00:24.rainy, which is a shame. It is today. I watched the weather this

:00:24. > :00:29.morning. You were there this morning, were you? It's going to be

:00:29. > :00:35.hot inside, too, because in the studio are the pairing currently

:00:35. > :00:45.second on the Strictly board, Anita Dobson and we're joined by an actor

:00:45. > :00:46.

:00:46. > :00:56.with a CV longer than an Jedi light sabre. And we'll be looking at next

:00:56. > :01:01.

:01:01. > :01:04.week's telly. Something for the Good morning and welcome to

:01:04. > :01:10.Something for the Weekend something with Simon and Amanda has joined us

:01:10. > :01:13.this week because Louise is off up supporting Jamie playing in the

:01:13. > :01:18.Dunhill Open Links tournament. Apparently he's doing quite well at

:01:18. > :01:26.the moment. He loves his golf, Jamie. How have you been? I've been

:01:26. > :01:32.really, really good. Just back from L ala land. LA? What were you doing

:01:32. > :01:42.there? Hosting the pre-show of the emies for Fox. Oh, there I am.

:01:42. > :01:43.

:01:43. > :01:48.scrub up well. Thank you. Rob Lowe. Did he try to take your phone

:01:48. > :01:53.number? Who was? No, because his wife was next to him. Did anyone

:01:53. > :01:59.try to take your phone number? Unfortunately no. I was co-hosting

:01:59. > :02:06.with Steve Jones so he did. He has everybody's number? He already had

:02:06. > :02:09.my number. It's like confetey.? was great. We had an A-list of

:02:09. > :02:13.celebrities coming up the stairs to be interviewed and on the day their

:02:13. > :02:18.publicist told us that they weren't allowed to because they didn't want

:02:18. > :02:24.to climb up the stairs. How Hollywood is that. There were ten

:02:24. > :02:30.steps and they wouldn't climb the stairs. They wouldn't talk to you?

:02:30. > :02:34.No., So you didn't intervene anyone? Steve Buschemi came up.

:02:34. > :02:39.you have to think of different questions for everyone? Yeah, we

:02:39. > :02:43.kind of know the people who will potentially be there so you know

:02:43. > :02:48.who's nominated. Do you have to ask grown-up questions? I didn't ask

:02:48. > :02:55.any grown-up questions at all. you have to be serious? Not really.

:02:55. > :03:04.We sang a song for Steve I say, a play on his name because no-one

:03:04. > :03:07.knows how to say it. Did it get a laugh?... Nope. He did like it.

:03:07. > :03:12.do you sometimes get delivered people and don't really know?

:03:12. > :03:16.that happened a lot. What do you do? People are handing you a card

:03:16. > :03:22.at the last minute and the person standing there and you go, this is

:03:22. > :03:27.embarrassing. You just have to make stuff up. "Happy to be here, who

:03:27. > :03:33.are you wearing?" "Give us a twirl." It was fun. Weather, are

:03:33. > :03:38.you enjoying the weather. I was all ready for autumn? Love autumn, it's

:03:38. > :03:42.my favourite season and I feel a little cheated. It's 2nd October I

:03:42. > :03:46.want to be Waring winter clothes. But put it this way, you get to

:03:46. > :03:51.work pink. I do that often! only bad thing about the weather

:03:51. > :03:59.and I hate to complain about it, but I'm finding it hard to sleep

:03:59. > :04:06.because it's so sweaty and hot. Just me. Denis Lawson star of Star

:04:06. > :04:11.Wars is in a new film, Perfect Sense, alongside his nephew Euan

:04:11. > :04:20.McGregor, he'll be talking about his 40 years in the business and

:04:20. > :04:25.when OB kenobi. I've never seen it. I like Star Wars but I don't know

:04:25. > :04:28.anything about it. I refused to watch the prequel. I do like it.

:04:29. > :04:32.Why? I was such a fan of the originals I didn't want to watch

:04:32. > :04:37.the ones that came after it. Apparently they weren't as good as

:04:37. > :04:42.the original. It takes two to tango and possible dark horses of this

:04:42. > :04:44.year's Strictly Come Dancing Anita Dobson here to talk about the

:04:44. > :04:50.training, sequins and the challenge that is tougher than the regulars

:04:50. > :04:54.in the Queen Vic. You know who's going to win it, don't you? Robbie

:04:54. > :04:58.Savage? No, the only person who knows is Russell Grant. Because he

:04:58. > :05:04.knows, he can see the future. He's amazing that guy. By just looking

:05:04. > :05:09.at the sky he can tell all about your life. It's amazing. Has he

:05:10. > :05:15.ever read your fortune? No, but I'm absolutely surprised he's not

:05:15. > :05:20.richer. It's a phenomenal thing. How is he going to do next week

:05:20. > :05:26.him. He'll know. It's written in the stars. I look at the sky and

:05:26. > :05:33.know nothing but he can predict your future just by looking. Can he

:05:33. > :05:36.though?, really? Amazing! Amazing talent! Amazing. You would love to,

:05:36. > :05:42.if you did have that talent you would just do the lottery, they

:05:42. > :05:52.don't show that in the stars, it's not that accurate? The stars don't

:05:52. > :05:53.

:05:54. > :05:58.do that. Rubbish. You can e-mail Anita Robin and Denis Lawson via

:05:58. > :06:02.Anita Robin and Denis Lawson via the website.

:06:02. > :06:07.Don't forget to send us your name. Has he danced yet? He was quite

:06:07. > :06:12.good. What did the judges say, after they said it did he say, I

:06:12. > :06:17.knew you would say that? I looked at the sky and told me. What he

:06:17. > :06:22.says, you know why you've been, because the Saturn is rising in

:06:22. > :06:26.airies and it's putting you in a bad mood. He predict Simon you're

:06:26. > :06:30.going to be cooking something today, is that right? I am, you're a

:06:30. > :06:34.genius. We're going to start with smoked chicken mulligatawny soup,

:06:34. > :06:37.which is a can you rememberried soup, the smoked chicken gives

:06:37. > :06:42.extra flavour, you do an interesting thing in the end to

:06:42. > :06:51.give it body and texture. Our main course today, coming into autumn,

:06:51. > :07:01.allegedly, so we have wild mushroom and art choke, fill owe pastry --

:07:01. > :07:05.

:07:05. > :07:12.And dessert, cappuchino eclairs. This is what I predict will be the

:07:12. > :07:22.one everyone makes for next week for the fridge and finally today.

:07:22. > :07:26.

:07:26. > :07:31.This is what Russell will make, crispy John Dory and patatas bravas.

:07:31. > :07:38.Patatas bravas, in an Irish accent. Aye.

:07:38. > :07:48.As always all those recipes can be found on our website.

:07:48. > :07:56.

:07:56. > :08:02.Here's what else you can look It's a bit too natural in All Roads

:08:02. > :08:12.Lead home. Look at this one. That's precision pooh. That's textbook.

:08:12. > :08:17.

:08:17. > :08:23.And Philip Glenister is back in Hidden.

:08:23. > :08:28.A fine array to look forward to and cocktails to get our juices flowing.

:08:28. > :08:31.And Wayne Collins. Greek music.

:08:31. > :08:36.I'm doing Greek inspired cocktails today because I had a little jaunt

:08:36. > :08:43.to Athens this week. I went to a cocktail bar with Athens, drinks

:08:43. > :08:53.were smashing, no that should be the food! We look ford to that.

:08:53. > :08:53.

:08:53. > :08:58.you going to do another little dance for us? A little Zorba.

:08:58. > :09:05.Have you ever been to Greek wedding? No. They're brilliant they

:09:06. > :09:10.all get up and do the Greek dancing so everyone can join in. I've seen

:09:10. > :09:16.you dancing, can you do it? Everyone can do a bit of this.

:09:16. > :09:22.you watch that last night as well. Anybody on Twitter, go on now and

:09:22. > :09:25.watch Tim dancing. watch Tim dancing.

:09:25. > :09:29.Brilliant. He should be on Strictly. I was the most embarrassed in my

:09:29. > :09:35.life. No, the only thing that could make you more embarrassed is when

:09:35. > :09:45.you got hugged by Danny Wallace. We're doing smoked chicken

:09:45. > :09:46.

:09:46. > :09:51.mulligatawny, we have some carrots, tur nil and onion cooking away.

:09:51. > :09:59.Turnip. Then we have curry paste. It smells

:10:00. > :10:05.like raw chicken with a bit of herb. No, it's smoked. Garlic, rice, peas,

:10:05. > :10:15.stock, potato. Amanda, would you like to. Yes, make the Irish woman

:10:15. > :10:15.

:10:15. > :10:20.chop the potato. Tim, you can do the potato. Same size as carrot and

:10:20. > :10:21.turnip. turnip.

:10:21. > :10:27.Amanda, with the chicken, slice it, we're looking at that kind of

:10:27. > :10:31.thickness. When we get down to the thick bits cut them in half.

:10:31. > :10:37.Are we not going to talk about your medal? It's here. It looks like

:10:37. > :10:43.you're about to cook it. This week I won a medal. That's a proper

:10:43. > :10:48.thing. That is really. Were you Knighted? That's next week. Tell us

:10:48. > :10:52.how you won a medal? You know I do bits and bobs with the Armed Forces,

:10:52. > :10:56.I competed in the interforces cooking competition down at Sandown

:10:56. > :11:00.this week. There's my team. Thaeps Dale on the right, our only army

:11:00. > :11:04.member who helped us and on the left is Clare, is our home

:11:04. > :11:09.economist and nurse on side from here.

:11:09. > :11:13.We had to cook a meal for 20 Afghan elders was the theme for it, but we

:11:13. > :11:18.were cooking in a tent with surprise ingredients, we had to

:11:18. > :11:22.bone out a goat leg, cook with goat. We made nine, 12 dishes in total in

:11:22. > :11:26.two hours. It's really, really tough. There's loads of stuff at

:11:26. > :11:31.the moment about the possibility of outsourcing catering within the

:11:31. > :11:35.Armed Forces. Not being funny, when you see what these guys do they

:11:35. > :11:38.deserve every penny they get and their work is tremendous. It was

:11:38. > :11:45.brilliant and we got gold so we're very, very happy.

:11:45. > :11:52.Thank you to everyone involved. The winner is...Yes, Yes.

:11:52. > :11:58.OK. Tim, potatoes cook in here, we have our carrot, turnip, onions,

:11:58. > :12:02.cooked away, just to give a bit of colour in them, soften them up ever

:12:02. > :12:07.so slightly, this is autumnal, so it's maybe one to wait until taouls

:12:07. > :12:11.when the weather breaks. It is coming back, isn't it? Is

:12:11. > :12:16.that cooked that chicken? It is, smoked chicken, delicious.

:12:16. > :12:21.Once we've softened this off, we add our curry paste. Would you

:12:21. > :12:24.slice or crush that. Whatever you fancy. Then we add the curry paste,

:12:24. > :12:29.it's shop bought. When you buy them make sure you cook them out for a

:12:29. > :12:33.good amount of time. What people tend to do is chuck them in the pan

:12:33. > :12:39.and add other bits and pieces. We need to cook them out, they're

:12:39. > :12:45.quite tiny, I think it's sometimes nice to add a pinch of sugar when

:12:45. > :12:51.using a curry paste, to take away any acidity. Then what you do is

:12:51. > :12:56.add some rice into your pan. Some stock into the pan. You're back off

:12:56. > :13:03.to Argentina soon? Yeah, I'm going on Wednesday for six and a half

:13:03. > :13:08.weeks. More Total Wipeout. Yeah, we're doing winter Wipeout this

:13:08. > :13:11.time. Christmas version? No, not the Christmas version, the whole

:13:11. > :13:14.theme is winter, everything is covered in snow, it's spring in

:13:14. > :13:19.Argentina but we are doing a Christmas special where I will

:13:19. > :13:27.probably be dressed as Mrs Klaus and Richard will probably be

:13:27. > :13:33.dressed as an elf. He doesn't go out, he stays here? He says here.

:13:33. > :13:39.What's the food like, steaks? meety, lots of really good food,

:13:39. > :13:42.really good wine. I'd love to go to Argentina, is it a good place to

:13:42. > :13:47.visit. Apparently you're coming to do the celeb version. You and Tim.

:13:47. > :13:53.I think I would be good at it? want to do it, you know you want to

:13:53. > :13:58.do it. It's injury worries me. I just pick up too many injuries

:13:58. > :14:04.this day. Do a full European warm- up before you do it. I just got

:14:04. > :14:09.over the hammy after the calf. It worries me a little bit, I feel I'm

:14:09. > :14:15.getting more and more injuries. Do you not want to do the big red

:14:15. > :14:19.balls. You do, Tim. I would do them in steps, yeah. One, two. Like a

:14:19. > :14:23.monkey. I'd be like a monkey boy. I would

:14:23. > :14:29.adopt a monkey pose for it all. That, I would want to see.

:14:29. > :14:39.whole course I would do as a monkey. I think that would get me round

:14:39. > :14:40.

:14:40. > :14:45.better. Are you sober! At this time on a Sunday, of course

:14:45. > :14:50.note not. They're all too upright. You need to bend down. Lower centre

:14:50. > :14:55.of gravity. At the beginning I would be monkey. But I'm not doing

:14:55. > :15:00.it. That's the nicest thing anyone has ever said to me. It is one of

:15:00. > :15:03.my favourite bits of the show when people do their war cry. What would

:15:03. > :15:07.yours stphb I don't know, I would have to watch through the fingers

:15:07. > :15:11.like that on the screen. Naef back to cooking.

:15:12. > :15:15.We cook off all the vegetables, add the curry paste, sugar, rice, stock.

:15:15. > :15:20.Then bring it up to the boil. Get this, it's fine and delicious but

:15:20. > :15:26.we and the a bit of body, a bit of substance, so about a third of your

:15:27. > :15:33.total soup pop into a blender like that. Then, Tim E get the stick

:15:34. > :15:40.blender in there, and blend it until it's smooth. Which button do

:15:40. > :15:50.I press? That's the fella. You can blend some of the chickens with the

:15:50. > :15:52.

:15:52. > :15:59.peas as well. Now we get this lovely emulsifying

:15:59. > :16:04.thing going on. Nice.

:16:04. > :16:08.Is it supposed to go like this? Beautiful. Tip that back into our

:16:08. > :16:15.pan of soup. At the moment you can see this is quite clear and all the

:16:15. > :16:19.differences here, but now when we add all of the puree to it, it will

:16:19. > :16:26.bind these delicious ingredients together. This is also good if

:16:26. > :16:31.you're cooking this for your Nan you can puree all of it. Oh, don't,

:16:31. > :16:37.stop it. I would put coriander in now, but I'm not going to and we

:16:37. > :16:43.spoon. You see the puree bit now brings it together. It's great for

:16:43. > :16:49.a nice hot summer's day. Perfect. Once you finish the barbecue this

:16:49. > :16:54.is perfect. A bit of sour cream at the end. A soup boiled is a soup

:16:54. > :16:59.spoiled. Is that true? You shouldn't boil a

:16:59. > :17:03.soup, so they reckon, I'm not sure I believe that. That's delicious.

:17:03. > :17:10.It's nice, you get the smoked chicken coming through. Not too

:17:10. > :17:20.spicy. Very mild. On a day like today, if it's freezing cold.

:17:20. > :17:23.

:17:23. > :17:26.What's the main course. Wild mushroom and artichoke strudal.

:17:26. > :17:32.He was guest on Something for the Weekend something last week but now

:17:32. > :17:42.looking much less relaxed. Camelot is under threat and it's not

:17:42. > :17:57.

:17:57. > :18:04.Sir, if we don't get to the I'll of the -- isle of the Blessed many

:18:04. > :18:08.will die. Let me do it. Taking him alone will mean...Not If I go

:18:08. > :18:18.through the Valley of the Kings. You cannot give up on the quest.

:18:18. > :18:34.

:18:34. > :18:38.This is my fault. I'm sorry. Take me with you, please. Used die,

:18:38. > :18:44.Merlin? You don't understand, please Arthur. Do you ever do as

:18:44. > :18:54.you're told. I have to come with you. We need to leave.

:18:54. > :19:07.

:19:07. > :19:10.Oh. OK, that is Merlin and you can catch that next Saturday at 8.05 on

:19:10. > :19:16.BBC One. Now, our first guests have only

:19:16. > :19:20.recently become a Strictly partnership. Oh, partnership? Are

:19:20. > :19:25.they partners? No, partnership on Strictly. Don't start rumours

:19:25. > :19:34.before it's even happened. You know what happened. Oh, Brian won't be

:19:34. > :19:37.happy. It looks like they'll give holly, Jason and Russell a rhumba.

:19:37. > :19:42.Anita Dobson and Robin Windsor. Congratulations first of all

:19:42. > :19:45.because Friday night you were amazing. You're very kind. Such a

:19:45. > :19:51.fantastic performance, you were joint on the leaderboard with holly

:19:51. > :19:56.on Friday but then Jason blooming Donovan comes in. Straight through

:19:56. > :20:00.to the top. Are you proud of her, Robin. I have had the most amazing

:20:00. > :20:05.three weeks so far with rehearsals and Friday night was just proof of

:20:05. > :20:12.all the hard work we put into it. Would you say she's better than

:20:13. > :20:22.anyone else used? I've only had one. We have some footage of you dancing,

:20:23. > :20:37.

:20:37. > :20:44.Anita, you're beautiful to watch as a dancer. For me that was the most

:20:44. > :20:48.sincere dance of the night. Elegant, poised, beautifully acted,

:20:48. > :20:51.watch the top line. All right, Craig.

:20:51. > :21:00.You do need to sort out your head placement but I thought that whole

:21:00. > :21:04.routine was gorgeous. Even Craig likes you. He'd been a

:21:04. > :21:09.big stick in the mud the whole night so it was refreshing for us

:21:09. > :21:13.to get some positive comments from him. How long does it take, Robin,

:21:13. > :21:17.when you meet Anita to know she could dance. Ten minutes. There's

:21:17. > :21:21.something you know when you pick up somebody to dance, you can feel it

:21:21. > :21:23.in them. I don't know how to explain it. It's something that's

:21:23. > :21:27.taught through the body and not through the voice. It's obviously

:21:27. > :21:32.important to have the right pairing, the right partnership. I feel so

:21:32. > :21:35.lucky, I couldn't have got a better partner. He's a wonderful teacher,

:21:35. > :21:39.great fun and wonderful to dance with. How long have you been

:21:39. > :21:45.prabtifg up to that moment, how many weeks has it been now? We've

:21:45. > :21:51.had nearly three weeks, two and a half weeks. Seven hours, eight

:21:51. > :21:54.hours a day. We haven't danced all day eight hours. You're loving it

:21:54. > :21:59.Anita, you say you're loving it so much it makes you cry, tears of

:21:59. > :22:05.happiness, obviously. It's very emotional, I can't explain T but

:22:05. > :22:08.for someone like me who's never trained to dance but love to dance

:22:08. > :22:13.and dancers, to be with a dancer and among them and feel like you're

:22:13. > :22:17.part of it is the biggest high ever. You turned down Strictly before and

:22:17. > :22:21.you were asked to do it in the past and you were so nervous you said no

:22:21. > :22:26.to it? I thought I would be too scared and wouldn't be able to

:22:26. > :22:30.handle it, I didn't want to look back and think, you should have

:22:30. > :22:34.done it. No time like the present. You're married to the lovely Brian

:22:34. > :22:41.May, what did he think of the whole thing, was he supportive or

:22:41. > :22:45.thinking, "I don't want you getting on with this hot dance." I think at

:22:45. > :22:49.the beginning he was nervous because it would take up so much of

:22:49. > :22:54.my time, which it does. He said the look of joy on my face, is

:22:54. > :22:59.something I didn't give you so I feel a bit sad about that, but now

:22:59. > :23:06.that he realises he can share it, because I go home and show him

:23:06. > :23:10.little bits Robin told me. Do you make him partner it. No, I wouldn't

:23:10. > :23:15.do it. He's tried dancing with the guitar. I've never seen him on the

:23:15. > :23:18.telly without a guitar. Is he competitive, is it competitive

:23:18. > :23:21.between the celebrities, are you competitive yet? Not at the moment.

:23:21. > :23:25.It doesn't feel like that. It's a really lovely bunch of people,

:23:25. > :23:28.everybody is really good fun, we all get on. Whether that will

:23:28. > :23:30.change I don't know, I hope not. But at the moment it doesn't feel

:23:30. > :23:34.like that. What about the professional dancers, are you

:23:34. > :23:39.competitive, you're given all different sorts of celebrities to

:23:39. > :23:43.dance with, are you xet testify, because I suppose it proves whether

:23:43. > :23:47.you're a good teacher or not. all come from the competitive world

:23:47. > :23:51.of ballroom dancing so it's in our blood to compete and win, so that's

:23:51. > :23:54.a natural instinct but we're all there to support and nurture all of

:23:54. > :23:59.us celebrities because everyone is different. You say that, but

:23:59. > :24:03.however, when that glitter ball is in your face...As The competition

:24:03. > :24:06.goes on and on the stress levels get higher and higher, and then

:24:06. > :24:12.there's a lot of responsibility on our shoulders as well, not only do

:24:12. > :24:17.we have to make our celebrity look amazing, which wasn't difficult for

:24:17. > :24:22.me, we have to put them on television and make them do a good

:24:22. > :24:27.job in front of 12 million people. It's really scary. So we get

:24:27. > :24:33.xiftive with each other but we -- competitive with each other but

:24:33. > :24:36.we're also there to help each other. Your professional dance partner is

:24:36. > :24:40.Christina, paired with Jason Donovan. That must be hard that

:24:40. > :24:43.they've topped you. Me and Christina are like brother and

:24:43. > :24:47.sister and we're there and will support each other and help each

:24:47. > :24:51.other as much as we can. Anita, how does it feel, there are some people

:24:51. > :24:55.in the competition who are probably about 20 years younger than you, do

:24:55. > :25:01.you feel you can outdo all of them and dance your way to the top? Are

:25:01. > :25:05.you feeling that? For me, it's not so much the competitiveness of the

:25:05. > :25:08.fact, it's the fact that I don't want it ever to stop. I want to

:25:08. > :25:14.keep doing it all the time for as long as I can. Yes, there are a lot

:25:14. > :25:20.of young pwhraodz, much younger, much fitter -- bloods, much younger,

:25:20. > :25:24.much fitter than me. We can't have you on watt talking about Angie

:25:24. > :25:30.Watts, she's the biggest thing you've ever done. We were just

:25:30. > :25:37.looking at the ratings. When you get divorced from Dirty Den it was

:25:37. > :25:42.the fourth much watched TV show ever, 30.2 million, amazing, isn't

:25:42. > :25:46.it. Viblg is one of the highest things on TV, at its peak it gets

:25:46. > :25:51.12. TV back then was a may have gone. That's half the people in the

:25:51. > :25:55.country watching it? It was incredible. For me looking back the

:25:55. > :25:59.fact that I only did three years in the soap, and still now that

:25:59. > :26:03.character has held up is something to be fabulous to be talked about.

:26:03. > :26:07.I'm very proud. Do the advantages outweigh the disadvantage.

:26:07. > :26:12.Obviously you're known as Angie Watts and you're a classy trained

:26:12. > :26:17.actress. Yeah. So everyone thinks you're Angie Watts all the time,

:26:17. > :26:21.are there disadvantage to it because of that? No, I think if

:26:21. > :26:25.you've done one thing in your life that people hold up as fabulous you

:26:25. > :26:29.should be proud, not bitter at the fact that perhaps it's grown hugeer

:26:29. > :26:33.than you are, the whole point is that she was iconic and is and I'm

:26:33. > :26:38.very proud of her and shael always be there inside. Did they ever ask

:26:38. > :26:45.you to come back after you left. They killed you off eventually, not

:26:45. > :26:49.even on screen, it was off-screen. Because I didn't go back, they had

:26:49. > :26:54.to kill her off screen. She died of alcohol poison, yes.

:26:54. > :27:01.So, strange for Strictly then, are you cracking the whip, going on to

:27:01. > :27:08.do some training today?, No, nod we're going to have a day off, back

:27:08. > :27:12.to work tomorrow morning bright and early. What dance do you have next?

:27:12. > :27:16.The salsa. Very different to the waltz. How feeling about that?

:27:16. > :27:20.Scared and nervous but really looking forward to it. We do laugh

:27:20. > :27:24.a lot. The salsa is the most insane dance ever. Slightly nuty, full of

:27:24. > :27:28.life and very joyful. We laugh a lot.

:27:28. > :27:33.We're going to find out if Anita's cooking is on a par with her

:27:33. > :27:41.dancing when she tackles cooking with Simon and she and Robin are

:27:41. > :27:47.hanging round. So tweat any Right, time to get your thinking

:27:47. > :27:57.caps on then and guess the year of the headlines, the number one and

:27:57. > :28:09.

:28:09. > :28:12.The social and Liberal Democrats have their first fully fledged

:28:12. > :28:18.leader today, he's Paddy ashdown the 47 year old who entered

:28:18. > :28:21.Parliament only five years ago. The touren shroud is a fake. The

:28:21. > :28:26.Roman Catholic Church has said tests in laboratories show the

:28:26. > :28:30.shroud was made between the years 1260 and 1390. The BBC has begun an

:28:30. > :28:34.inquiry into how four women demonstrators were able to get into

:28:34. > :28:44.the 6.00 television news studio and attempt to disrupt the start of

:28:44. > :28:52.

:28:52. > :28:55.tonight's programme. # I owe you nothing at all #

:28:55. > :29:05.20 million deported on prove of 20 million deported on prove of

:29:05. > :29:19.

:29:19. > :29:29.1991. Yeah? I've no idea. I think it's earlier than that. But I don't

:29:29. > :29:32.

:29:32. > :29:40.know. It feels '80s, that bros look. 20 years ago? It is more than 20

:29:41. > :29:46.years ago. You're right 1989. go 1988. I'm getting worse on that.

:29:46. > :29:49.I just do it on the music now. would like to say I just do it on

:29:49. > :29:54.the news stories. Even a though, that sort of time, that late '80s I

:29:54. > :30:04.struggled a bit on that as well. I think if you're not into chart

:30:04. > :30:06.

:30:06. > :30:11.music which is what's in the show you lose it. But hey hoe, 1988. 7 -

:30:11. > :30:18.- As ever loads of photographs of your dishes, corn beef pot pie.

:30:18. > :30:20.Loads of them. That was so good. Loads of them. That was so good.

:30:20. > :30:26.Colin from the Wirral, he made it. Beautifully done clearly as well,

:30:26. > :30:30.Colin had let the filling go cold before putting the puff pastry on.

:30:30. > :30:35.However Susan from Wolfowitz clearly didn't, beautiful I'm sure

:30:35. > :30:42.it tasted delivery, do you see how that's fallen, make sure it's cold

:30:42. > :30:46.before putting on the puff pastry, otherwise it will sink. That's what

:30:46. > :30:50.happened there, although I'm sure they were delicious. It is Michael

:30:50. > :30:56.with his corn beef pot pie. We don't know where Michael is from.

:30:56. > :31:03.He's on here because Emma our food producer thinks he's handsome.

:31:03. > :31:07.that why? He is though. You could see him on X-Factor. He's a good-

:31:07. > :31:13.looking lad. Good amount of hair. Fine hair, would you go for that

:31:13. > :31:18.cut now, or are you too old? would do it. Like your wedge in the

:31:18. > :31:22.'80s. And I'd walk round like that. What are we making now? You have to

:31:22. > :31:26.do the thingy first. If you want to see your face on the fridge. Send

:31:26. > :31:30.see your face on the fridge. Send your photo.

:31:30. > :31:34.What are we making, that soup, by the way was really good. Thank you

:31:34. > :31:37.very much. We're going to make a mushroom

:31:37. > :31:44.strudel. Nice autumnal strudel.

:31:44. > :31:49.Yeah, on a nice, cold day like this. Butter, onions we've cooked, khefs

:31:49. > :31:55.nut mushrooms and girolles. It's a great time of year for wild

:31:55. > :32:01.mushrooms but they're very expensive so we've added in chest

:32:01. > :32:10.nut mushrooms to keep the cost down. Then we have time, artichokes out

:32:10. > :32:17.of the tin and pine nuts that we've toasted. First, we chop the

:32:17. > :32:20.chestnut mushrooms into three big slabs. Meanwhile I'll area the

:32:20. > :32:30.girolles. Tear. Tear, is that the wrong way

:32:30. > :32:33.

:32:34. > :32:38.to say. We rip these like that. Then we have the pan warming up and

:32:38. > :32:41.we add, what we're looking for really, this is a dish that's full

:32:41. > :32:45.of flavour, you want the earthy quality of it not to be removed.

:32:45. > :32:49.There's always a big temptation in this to add things like cheese and

:32:49. > :32:53.stuff like that to it, but we want to let this foam a little first of

:32:53. > :32:57.all, but what we want is to have that earthy flavour, we don't

:32:57. > :33:01.really want it to be wasted with some cheese. These are beautiful, I

:33:01. > :33:06.mean, the smell of the ground, they smell of fungus, they smell of

:33:06. > :33:10.trees, they smell of delicious, delicious earthyness. If suddenly

:33:10. > :33:14.you chuck in green cheese or blue cheese, it will still taste nice

:33:14. > :33:19.but somehow you go to the expense of having delicious mushrooms and

:33:19. > :33:24.add another thing. With mushrooms it's nice to have a bit of lemon or

:33:24. > :33:28.acidity? Absolutely right. Perfect thing to do, because it cuts.

:33:28. > :33:34.at me, talking about acidity! Hey! I've changed, for the better,

:33:35. > :33:41.though, Simon. For the better? I mean, you couldn't be any better

:33:41. > :33:45.than you are, Tim, but from a point of view, yes, it definitely is.

:33:45. > :33:51.Obviously what we have here, we have loads of butter, that's the

:33:51. > :33:59.other important thing, you want to cook them in loads of butter, we're

:33:59. > :34:03.not doing the lemon because I want this to be incredibly creamy. And

:34:03. > :34:06.with the mushrooms we're not shaking them around because if you

:34:06. > :34:11.shake them around you end up boiling them whereas we want them

:34:11. > :34:15.to fry. If you let them slip there the water will begin to evaporate

:34:15. > :34:18.off, theoretically you want to hear them squeak before you move them.

:34:18. > :34:24.What will happen is they'll begin to whistle slightly as they start

:34:24. > :34:29.to evaporate the water off. We won't hear that, Tim, we have loads

:34:29. > :34:38.of butter, oh, here you go. You heard that then. Yeah, I heard

:34:38. > :34:47.that! Yeah, they're speaking to you Simon. So So, then Tim, a bit of

:34:47. > :34:53.thyme. Now we're going to put some flavour into that. The onion we've

:34:53. > :34:56.cooked off already. I like the way you humour me. Now those are

:34:56. > :35:00.beginning to cook you move them around. Again you don't want to

:35:00. > :35:05.move them too much and also you don't want to overcook these,

:35:06. > :35:12.because we're going to put this into some filo pastry, if you

:35:12. > :35:17.overcook them geg to Mr Justice so you're sealing them more than mush.

:35:17. > :35:22.Into mush. Then we tip them into that, ideally you drain a little of

:35:22. > :35:27.this fat off. Ideally, what's a nice thing to do is let this mix go

:35:27. > :35:31.completely cold. So, again, the butter will solidify, you tip off

:35:31. > :35:36.the excess butter, we chuck in the artichokes and then mix this

:35:36. > :35:39.together. That smells lovely. The artichokes are doing, again,

:35:39. > :35:45.they're lifting that flavour a little bit so it's not too earthy.

:35:45. > :35:50.Let it go cold and we end up with this lovely mix. Then, the filo

:35:50. > :35:55.pastry, one of those things that everyone is a bit tentative with it.

:35:55. > :36:00.Why? Because it does tear but I don't think. I don't think you need

:36:00. > :36:06.to worry about it too much. We're going to make a big one of these

:36:06. > :36:10.and one piece like that, one piece overlaps and then slap a load of

:36:10. > :36:19.butter on that and do the same again, with three layers of it and

:36:19. > :36:25.six pieces in total. What am I supposed to be doing,

:36:25. > :36:30.like this. You can spread it if you want. Again what we're looking to

:36:30. > :36:34.do, because the filo pastry is dry, just flour and water pretty much.

:36:34. > :36:40.What you're look to do is get delicious moisture in there, again,

:36:40. > :36:44.exactly the same thing. My other task this week, as well as

:36:45. > :36:49.competing with army chefs, I debuted as a DJ. How did you get

:36:49. > :36:54.on? Brilliant. A whole new career for me there. Stphigers on the

:36:54. > :37:00.studio. I used to be a DJ for a job, years ago. It's brilliant. Did you

:37:00. > :37:05.enjoy it? I really, really did. have to stay up awfully late to do

:37:05. > :37:09.it Simon. Not where I was. Because the hour that I did was for middle-

:37:09. > :37:18.aged people like myself who don't want to be out discoing too late,

:37:18. > :37:25.so it finishes at 1.00. What did you play? I started off with Rosaro,

:37:25. > :37:35.everybody's free. Amateur. Then I went old school and had Deperb mode.

:37:35. > :37:40.And then NVP's Turning My Heart Beat Up. No ska. No, it was my

:37:40. > :37:45.first night, I wanted to make sure the floor was full and it was.

:37:45. > :37:51.Bedding them down. Yeah, just getting them into it. I'll be

:37:51. > :38:00.mixing my own, re-mixing tracks. Tom Brown funky for Jamaica. He was

:38:00. > :38:05.on my, list, but I only did an hour. Only an hour and you're playing

:38:05. > :38:11.Depeche Mode. You have to go old school and Love Action by Human

:38:11. > :38:16.League. The floor was on. should put on a bit of Erasure.

:38:16. > :38:22.That's right up your street. Always a good one. Happy for suggestions.

:38:22. > :38:26.You should get your play list going somewhere. I think there's probably

:38:26. > :38:31.a world tour I'm probably going to be doing, with beefy next year. We

:38:31. > :38:36.need tunes for our, what do you call it, catering van. That's a

:38:36. > :38:43.great idea. Then speakers coming out. We'll have the cooking arena

:38:43. > :38:52.one end of the catering van and then a couple of turn tables.

:38:52. > :38:57.Mode song. New Life. Wham I doing with this? Then we turn this over

:38:57. > :39:02.you see, now you can be quite rough. It will break a little but that's

:39:02. > :39:07.fine. Then, again, a load of butter. Butter is the key to this, it works

:39:07. > :39:09.without having the butter on but the flavour is all coming from the

:39:09. > :39:14.butter. We have delicious ingredients, fantastic mushrooms in

:39:14. > :39:20.there. Then basically, in like that and in like that. You want to keep

:39:20. > :39:27.this nice and tight. Was it vinyl you played? I have to admit I was a

:39:27. > :39:32.little bit electronic. I don't have any vinyl. Is it CDs? All computer.

:39:32. > :39:35.How do you mix the beats? Well there's technology you can get now.

:39:35. > :39:40.Is there? I was spinning the wheels of plastic. I hope you were mixing

:39:40. > :39:45.the base lines as well as the beat. Then we put this in the oven.

:39:45. > :39:49.You know that moment I could hear white noise in my head when I

:39:49. > :39:54.didn't know what you were saying. I didn't try any mixing, that will be

:39:54. > :40:00.the next time. You should come to the next one. No, I'm all right.

:40:00. > :40:03.It's nigh Nan's birthday on that day. Then we end up with this. It's

:40:03. > :40:07.beautiful and what I think is a nice thing to do is, you serve this

:40:07. > :40:12.as a whole strudel and people can just cut it themselves. When you

:40:12. > :40:17.cut into it, the smell is delightful. That really means that

:40:17. > :40:20.you've got it right because you want to make sure that the

:40:20. > :40:25.mushrooms really bring out the delicious, delicious flavours. Have

:40:25. > :40:28.a little bit of that, we're going to serve it simply with. I have to

:40:28. > :40:33.say it, it smells delicious. these wild mushrooms at this time

:40:33. > :40:38.of year are beautiful. A bit of mash, a bit of that. Hi. And

:40:38. > :40:48.finally a bit of chutney which will give a little bit of acidity. There

:40:48. > :40:58.

:40:58. > :41:04.you go. Go for it. Dig in. I'm in. What do you think? Delicious.

:41:04. > :41:09.Anita you're going to be cooking dessert with Simon. What is the

:41:09. > :41:13.dessert. Cappuchino eclairs, which are delicious. Oh. That's really

:41:13. > :41:20.are delicious. Oh. That's really nice.

:41:20. > :41:28.That recipe will be on our website along with Simon's strudel.

:41:28. > :41:36.You can e-mail or tweat questions for all our guests.

:41:36. > :41:40.An unlikely trio, Stephen Mangan, Sue Perkins - I can't breathe

:41:40. > :41:44.through your big mouth - try to navigate their way through the

:41:44. > :41:53.country using only what they can find in forest and fields around

:41:53. > :42:00.them. How tough can it be, this is All Roads Lead To Home. I think

:42:00. > :42:05.just the sheer fear of being attacked by one even hairier by

:42:05. > :42:10.themselves. I'll probably pooh. I change the conversation. How

:42:10. > :42:14.about this. Any good? It's got a mixture of new

:42:15. > :42:21.and old. Something borrowed, something new. This here is dryer

:42:21. > :42:29.on that side and moisture on that side but it's not conclusive.

:42:29. > :42:33.How about this lot. Finding quality poo is harder than you think.

:42:33. > :42:39.There's excellent poo here. Yes, that is very good. Look at the dry

:42:39. > :42:47.bits there. Nice and moist up north. That's a remarkable piece of poo.

:42:47. > :42:52.And there's more here. Look at this one. That's precision poo. That is

:42:52. > :42:58.textbook. That is actually saying North. That's a poo a man could

:42:58. > :43:03.live about. I might keep that as a pocket poo compass. I feel we ought

:43:03. > :43:08.to thank the poo. I don't want to know the way in which you want to

:43:08. > :43:18.thank the poo! Out of breath, Tim.

:43:18. > :43:18.

:43:18. > :43:24.You can watch that on Wednesday 8pm on BBC Two. Speaking of nature.

:43:24. > :43:28.And a CV of epic proportions, having standard in incredible films

:43:28. > :43:38.including the classic trilogy where he played the greatest ace pilot of

:43:38. > :44:16.

:44:16. > :44:18.He has destroyed not one but two death stars, how about that then,

:44:18. > :44:23.Something for the Weekend something, Denis Lawson? We're not worthy.

:44:23. > :44:29.must be sick and tired of talking about? I'm really bored to death

:44:29. > :44:33.talking about Star Wars. I've never seen the movies, actually, are they

:44:33. > :44:37.good, no I've obviously seen them, to the for a long time. I know

:44:37. > :44:40.you're bored about it Let' do it anyway, go through the pain

:44:40. > :44:47.barrier? The big thing that everyone says about Star Wars is

:44:47. > :44:53.that only Luke SkyWalker, what's his name again The actor. Markham I

:44:53. > :44:56.will. Got paid and no-one else got paid. They all got a percentage of

:44:56. > :45:00.the profits. This is the rumour. Everyone else ends up becoming a

:45:00. > :45:05.multi-million Aran he ended up getting a couple of quid. Is that

:45:05. > :45:09.true? I haven't the faintest idea. I think that would be highly

:45:09. > :45:15.unlikely, but I never heard that before. Unusually I seem to recall

:45:15. > :45:20.that George gave percentages to the actors after Did you get a

:45:20. > :45:25.percentage? No, don't be silly. I just got a couple of cappuchinos

:45:25. > :45:29.and a bagel. Your character was like the 24th most popular

:45:29. > :45:33.character of all time, that's fact. I don't know what to say. I never

:45:33. > :45:38.thought of him as a character at all. I just sat in a chair and flew

:45:38. > :45:48.a plane. When you were acting on it. No, sorry, I have to stop right

:45:48. > :45:50.

:45:50. > :45:54.there. Nobody acted in Star Wars. Except chubaka. No, it was NAC, no

:45:54. > :45:58.abging required. It wasn't, for me, it wasn't an acting experience.

:45:58. > :46:03.said it was boring to film. course. It's all blue screen.

:46:03. > :46:07.Technical, what I did is what I'm doing now, I sat in a chair. I

:46:07. > :46:11.wasn't in a plane, I was just sitting in a half thing, with a

:46:11. > :46:17.bunch of guys underneath me going like that. Don't ruin the illusion.

:46:17. > :46:22.Sorry. It wasn't really a performance. Honestly. When did you

:46:22. > :46:28.first watch it did you go, wow, this is brilliant? Yeah, you had no

:46:28. > :46:31.concept at the time, from the nirs one which we did -- first one which

:46:31. > :46:35.we did, of what it was going to be, you just turned up and did it, I

:46:35. > :46:40.was a young actor and it was good for a laugh. Could you tell George

:46:40. > :46:44.Lucas was the genius? Not at all. Not at all. You walk on to the set

:46:44. > :46:47.and you would still be the same now, you wouldn't be able to spot the

:46:47. > :46:53.director. He was a very quiet, unassuming man, modest. You

:46:53. > :46:59.wouldn't have known who was in charge of it. Star Wars fans,

:46:59. > :47:04.they're really fanatical, do they still pick you up on the street and

:47:04. > :47:10.shout at you. People do still spot me from that, it amazes me that

:47:10. > :47:14.they would even know that, it's really peculiar. Your nephew, Euan

:47:14. > :47:17.McGregor is ended up being in Star Wars as well, you've ended up now

:47:17. > :47:23.in a film with him. He says the reason he got into acting because

:47:23. > :47:28.of you. That's true, I guess, yes. It's the first time We have you to

:47:28. > :47:31.think for that. It's my fault. it's the first time you acted

:47:31. > :47:35.together? Yeah, a great thrill, I directed him a couple of times and

:47:35. > :47:42.we never acted together. I think he's probably wanted to act with me

:47:42. > :47:48.since he was nine. You're his inspirational. He came to me when I

:47:48. > :47:56.was nine and my sister Carol said it me, Euan has something to tell

:47:56. > :48:00.you. I said what is it? "I want to be an actor." He was very news. He

:48:00. > :48:04.never wavered. He's pretty good. He's all right, let's not get

:48:04. > :48:10.carried away. It was a great thrill for us both to work together.

:48:10. > :48:15.us about the film, then. It sounds...Perfect Sense is, it's

:48:16. > :48:24.quite an odd idea. It's what attracted me to it apart from

:48:24. > :48:27.working with Euan. It's a love story saepbgs set against a global

:48:27. > :48:31.pandemic where people gradually lose their senses, smell, taste,

:48:31. > :48:35.hearing, it goes on and on. And how, in a sense, in a way about the

:48:35. > :48:39.human spirit and how we cope. How everyone copes with that. A lot of

:48:39. > :48:44.the film is set in a restaurant where Euan is a chef and I play the

:48:44. > :48:48.restaurant owner. So, it's how, again, doing a lot of cooking this

:48:48. > :48:52.morning, how they adjust, how they cook in the kitchen to, for the

:48:52. > :48:56.customers who can't smell and then they can't taste. They need another

:48:56. > :49:00.kind of experience, a visual experience. How do you prepare for

:49:00. > :49:07.something like that, playing for someone who can't see or hear?

:49:07. > :49:11.can't really, you use your, you can't really. Senses? You use your

:49:11. > :49:14.imagination really, acting is a, I always wonder about research and

:49:14. > :49:19.stuff, of course you do research and stuff like that, but at the

:49:19. > :49:22.enof the day if you can't do it, you can't do it. We do it because

:49:22. > :49:32.we've a highly tuned sense of imagination. You just sink into it.

:49:32. > :49:34.

:49:34. > :49:37.OK, we have a clip. Life goes on. It will come back,

:49:37. > :49:42.people will ask each other out to dinner again. They'll toast each

:49:42. > :49:51.other in there while we take care of their needs. Yeah, selling flour

:49:51. > :49:56.and fat. No, anything but flour and fat.

:49:56. > :50:03.We'll be all right. So, everyone in the world has this

:50:03. > :50:08.disease and they slowly start? it goes right across the globe.

:50:08. > :50:14.it got a happy ending? In a way, yes, it has, if you like a hopeful

:50:14. > :50:18.ending. In terms of relationships, yeah.

:50:18. > :50:22.20 years you hadn't acted, with Euan, what was it like. It was

:50:22. > :50:25.quite funny, the first morning, it was kinda weird, the first morning

:50:25. > :50:32.I walked into the make-up trailer, there was Euan sitting there. I

:50:32. > :50:36.thought that's a bit weird and then in his usual fashion, "Hello, uncle

:50:36. > :50:40.Denis." I sat down and we were getting made up together and that

:50:40. > :50:45.felt, it was, it just really felt quite strange. Then we walked on to

:50:45. > :50:51.the set and as soon as we walked on to the set to work together it was

:50:51. > :50:55.the most natural thing in the world. It was effortless and easy and it

:50:55. > :50:59.was great fun. What's the secret of staying in the industry for as long

:50:59. > :51:02.as, apart from being good, what's the secret for saying in the

:51:02. > :51:04.industry as long as you have. It's a tough job, sometimes you work and

:51:04. > :51:07.there must be periods when you haven't worked? It's a tough job,

:51:07. > :51:13.it's very stressful. It can be stressful when you're not working

:51:13. > :51:18.and it can be stressful when you are working sometimes, too. I can't

:51:19. > :51:24.say, I've always worked really, really hard. I've worked very,

:51:24. > :51:27.rehard in a sense for everything I've got. You know. There's no

:51:27. > :51:33.replacement for that. You can have an innate talent or whatever, but

:51:33. > :51:39.the rest of it is a lot of graft. You mix it up because you directed,

:51:39. > :51:45.in theatre and TV, over 60 TV roles. Really? I've no idea. But, yes,

:51:45. > :51:48.I've always liked a big range of work. I've done musicals and stuff.

:51:48. > :51:53.Yeah, directing I like very much. I've written a little bit as well.

:51:53. > :51:59.So I just. I like to do a lot of different things. Sitting in the

:51:59. > :52:02.Death Star. That was just the pinnacle. He has destroyed two

:52:02. > :52:06.death stars. Denis will be helping Simon make the final dish so keep

:52:06. > :52:11.your questions about him or any of your questions about him or any of

:52:11. > :52:21.his roles coming in. Fp. On top of that, some other stuff to

:52:21. > :52:21.

:52:21. > :52:24.look forward to on the show today. Feel bar noeud, feel very paranoid.

:52:24. > :52:32.It's Hidden. You can, you're a smart woman, I can tell you're

:52:32. > :52:36.smart because you're not drinking the coffee. Simon's final dish is

:52:36. > :52:41.crispy John Dory with patatas bravas. You can hear the truth

:52:41. > :52:46.about child brides. She is going to be moving in with him tomorrow.

:52:46. > :52:50.Loads to come on the show today and as well as that our gadget guru

:52:50. > :52:54.Lucy is back from her holidays to look at the some of the latest kit

:52:55. > :52:58.including a state-of-the-art heater, some musical ear Muffs and the

:52:58. > :53:05.racing game that we had on last week and the reason why it didn't

:53:05. > :53:09.work last week was that our telly broke, nothing to do with the game.

:53:09. > :53:13.Anita Dobson is in the kitchen with us to help us cook. How is your

:53:13. > :53:17.cooking? I love cooking but I'm not very adventurous, but if the

:53:17. > :53:22.dessert was anything like that lovely strudel was I'm game. What

:53:22. > :53:25.sort of things do you cook at home? Pasta, Spanish omelettes. Very

:53:25. > :53:28.basic. My mum calls it peasant basic. My mum calls it peasant

:53:28. > :53:33.cooking. I think most of us cook in that way where you do things that

:53:33. > :53:38.we like that you know are going to work and you know people will enjoy.

:53:38. > :53:46.If you cook for somebody else, you want to make sure they like it.

:53:46. > :53:50.you ever do dessert, no-one jepbls does desserts. We don't get time

:53:50. > :53:55.now, do with we? What are we going to do. Cappuchino eclairs. The

:53:55. > :54:01.topping Foreign Minister them, the icing bit, we have butter sugar,

:54:02. > :54:05.icing sugar, coffee, a bit of cream. For the pastry, flour and ginger

:54:05. > :54:12.which works beautifully with the coffee. Eggs, the cream feeling,

:54:12. > :54:15.lots of cream, coffee, icing sugar. Choux, pastry, one of those things,

:54:15. > :54:20.everyone worries about it, it's not difficult to do but easy to get

:54:20. > :54:23.wrong. It's like a driving test. What do most people get wrong?

:54:23. > :54:28.happens is that it's combining the eggs is the key to it. That's what

:54:28. > :54:32.I always think. We start with, in here we have butter and water.

:54:32. > :54:35.interrupt you, why is it like a driving test. The driving test is

:54:35. > :54:41.difficult to pass but dead easy to fail.

:54:41. > :54:44.Do you know what I mean. I passed. I don't know. I passed first time

:54:45. > :54:51.as well. I neat a, how many times? Third time, OK. Sorry. I think

:54:51. > :54:56.after two, you should never be allowed to drive. Oh no,Oh No, can

:54:56. > :55:02.I still make dessert. If you get one thing wrong in your driving

:55:02. > :55:11.test you fail. We boil up the butter and the water. Anita, with a

:55:11. > :55:16.we do now, is, tip all of the flour and the ginger into there and beat

:55:16. > :55:20.it so it comes together quite quickly, this is the first part,

:55:20. > :55:24.the easy bit, it's working quickly, you need to make sure that when you

:55:24. > :55:29.put the butter and water together it's all melted, once you do that,

:55:29. > :55:36.straight on and away you go. Then, what you do next. I'm loving this.

:55:36. > :55:40.This is where people get it wrong. We're going to do this with an

:55:40. > :55:47.electric whisk because of time. It's better to do by hand. Crack an

:55:47. > :55:52.egg into there. You have to do the eggs one at a time and whisk it,

:55:52. > :55:57.it's all yours. It's important to make sure that the egg is

:55:57. > :56:03.completely bind before you add another one. Basically, what

:56:03. > :56:09.happens is, let me show you here, when you go home you'll make

:56:09. > :56:14.perfect choux pastry. That's great because it's just about to combine.

:56:14. > :56:18.You can almost see a little egg white. It's important you get rid

:56:19. > :56:23.of that, it's making sure you do that with every egg. Making sure

:56:23. > :56:29.there's no trace of the egg. Then you add another egg and it always

:56:29. > :56:34.remains as one piece of dough. Reason people do, if the egg isn't

:56:34. > :56:43.fully combined, if you try to cook it, it won't rise. We have this

:56:43. > :56:53.beautiful pastry. With our piping bag, twist into your right right

:56:53. > :56:54.

:56:54. > :57:04.hand sao it's right. Upright and go like that. Hold your hand like that.

:57:04. > :57:04.

:57:04. > :57:10.Put the piping bag in, hold it like that and twist, between your thumb

:57:10. > :57:18.and forefinger. Oh, it's coming out. That's the heat in the studio.

:57:18. > :57:27.That's a bit skinny. Go for it. They're nice. That's what you're

:57:27. > :57:34.looking for from the consistency. I always think this bit is like the

:57:34. > :57:39.Generation Game. It is and I do like it. You're getting the hang of

:57:39. > :57:44.it. As long as the pastry is right, even if they are wobbly, they are

:57:44. > :57:50.fine. That's my best one yet. This is

:57:50. > :57:55.when you need music in the background. Pamela Stevens last

:57:55. > :58:02.year when she came on the show said dancing was like being a child

:58:02. > :58:06.again. Yeah, very happy. Kate says what dance are you most looking

:58:06. > :58:10.forward to? To the salary at that next week. That's a bit more

:58:10. > :58:14.energetic? It's insane but great fun. You're going to have to keep

:58:14. > :58:22.your calories up doing this? Yeah, more eclairs. You can eat what you

:58:22. > :58:27.like now. For the topping, we stick into a pan, butter, we stick in

:58:27. > :58:31.soft dark brown sugar. The dance I like is the Argentinian tango.

:58:31. > :58:36.If I was going to do one that's the one I would want to do. It just

:58:36. > :58:39.looks the most skillful, you know where they do the funny leg things.

:58:39. > :58:48.You could kill someone. I think they look good doing that one.

:58:48. > :58:52.like the waltz. I never used to like. Or the Charleston. But it was

:58:52. > :58:57.graceful. I like the controlled skill. They need to get the BPMs up

:58:57. > :59:01.a bit. It's not quick enough. I know what you're saying now, as a

:59:01. > :59:05.DJ, I kinda get that. Basically we bring this all up to the boil. So

:59:05. > :59:09.when it comes up to the boil, let's pretend that's happened all of the

:59:09. > :59:12.butter has melted, it starts to foam up and you can smell the

:59:12. > :59:19.coffee, strong, strong coffee is the key to this. We end up with

:59:19. > :59:25.this lovely mix here. You add icing sugar. And we still that around.

:59:25. > :59:31.It's loads of icing sugar, or so it seems but what happens is, this is

:59:31. > :59:35.what turns it into a delicious icing top. It quickly comes

:59:35. > :59:45.together, you beat it and beat it. What's the difference between icing

:59:45. > :59:47.

:59:47. > :59:52.sugar and normal sugar, smaller gran you'lls? It's powdered sugar.

:59:52. > :59:58.We've We've made sugar together. used to watch football, now we make

:59:58. > :00:06.sugar. You do? That's what boys do these days. For the better. We do

:00:06. > :00:09.like a bit of poety these days. wrote a poem. Cup coffee hot,

:00:09. > :00:17.thirsty not. That's my poem.

:00:17. > :00:22.So, what else are you doing. We let this go cold. Anita, back our

:00:22. > :00:32.stations. This is what we end up with, this lovely, delicious mix

:00:32. > :00:32.

:00:32. > :00:39.and then and then, the spoon. We simply get hold of this mix again,

:00:39. > :00:42.it's getting soft in the studio and we spread this over the top like

:00:42. > :00:47.that. Go for it.

:00:47. > :00:55.Twist it round and spread it along the top. To be honest with you, it

:00:55. > :01:00.doesn't matter if this is a little bit uneven. I'm trying it to make

:01:00. > :01:05.sure it's right. It's lovely. It tastes of coffee. That's the thing,

:01:05. > :01:10.strong, strong coffee is the key to this. This makes me really happy.

:01:10. > :01:17.This is cream, icing, sugar, coffee and vanilla and the same principle

:01:17. > :01:27.with our piping bag, down the middle.

:01:27. > :01:34.

:01:34. > :01:38.All these calories, how fabulous. Stphao -- That's it. Do you need an

:01:38. > :01:44.assistant. Always. Tim is my official assistant these days. Then

:01:44. > :01:49.we simply layer up. Look at that, shall I do that one.

:01:49. > :01:52.There's a job for you in a cake shop in the dancing doesn't work

:01:53. > :01:57.out. Beautiful. That amount you put in there is

:01:57. > :02:02.perfect. You get really good big, fat eclairs and then we sit there.

:02:02. > :02:12.Denis is salivating. I think you can just a whole one and shove it

:02:12. > :02:14.

:02:14. > :02:22.in your mouth. Fantastic. He'll want these every week now.

:02:22. > :02:29.Oh my God, It's a good coffee hit. It certainly is.

:02:29. > :02:35.What's the final dish? Crispy John Dory with patatas bravas.

:02:35. > :02:38.It's amazing. Wayne is bringing a little bit of Athens to cocktails

:02:38. > :02:48.next. Not before we give you a last

:02:48. > :02:53.

:02:53. > :03:01.chance to taste success by guessing # I was yours and you were mine

:03:01. > :03:06.You got, you got The social and Liberal Democrats

:03:06. > :03:11.have their first fully fledged leader tonight, Paddy ash done, the

:03:11. > :03:15.47 year old who entered Parliament only five years ago. The touren

:03:15. > :03:22.shroud thought for centuries to be Christ's burial shroud is a fake.

:03:22. > :03:32.The Roman Catholic Church show tastes show the shroud was made

:03:32. > :03:42.between 1260 and 1320. # I owe you nothing, nothing at all

:03:42. > :04:04.

:04:04. > :04:11.# I owe you nothing, nothing at all Oh, I mean there's all these facts,

:04:11. > :04:15.the shroud, Paddy Ashdown, all I saw there was Bros. I loved them.

:04:16. > :04:23.Who was your favourite? Matt. you tell the difference? You could,

:04:23. > :04:28.you've got twins, you can tell the difference. Between your own two

:04:28. > :04:33.children. No idea. Every day I just go Grace, the and the one that

:04:33. > :04:42.looks around, that's her. Knowing that I was so in love with

:04:42. > :04:45.Bros, it's definitely, I think I was about 15. So it's about

:04:45. > :04:52.1998...no. Unfortunately 1988, I think. Mate, you're making, you've

:04:52. > :04:58.been to Athens? I was in Athens. I was down on the peninsula at a big

:04:58. > :05:04.casino resort and hosting an event and a lecture for the Greek

:05:05. > :05:08.bartenders' society. Did they have any money? Things are getting tough

:05:08. > :05:12.out there. There was no taxi cabs, when I got to the airport the air-

:05:12. > :05:14.traffic control went on strike on the way back. I had wait at the air

:05:14. > :05:19.for the for three hours, delays, delays.

:05:19. > :05:26.It's unfortunate. But anyway. they have alcohol. When things are

:05:27. > :05:30.bad. Ouzo. I created one with Greek flavours for you today but this one

:05:30. > :05:35.is the one when you're serving on the night of the event of the

:05:35. > :05:38.seminars, the yellow jacket. I have lime juice sweetened with vanilla,

:05:38. > :05:43.they're very much into using preserves and jams over there at

:05:43. > :05:49.the moment, too, lemon curd, a couple of teaspoons. A nice little

:05:49. > :05:55.rich. What's in lemon curd, eggs, butter, fresh lemon, sugar, all

:05:55. > :06:01.being cooked down. It has a naoeupsxipbgs, a nice texture drink

:06:01. > :06:08.as well. The most popular spirit in Greece is blended scotch whisky.

:06:08. > :06:12.That is really popular. They love it. Love it. A bit of white cacao,

:06:12. > :06:15.a bit of chocolate, that lemony, chocolatey,isher Betty character

:06:15. > :06:25.with the lime and then obviously with the whisky.

:06:25. > :06:25.

:06:25. > :06:29.A nice combination. There were 150 of us on the resort

:06:29. > :06:35.for three days. That's really hard work! You poor thing.

:06:35. > :06:40.So, were they smashing plates or smashing glasses? No, just, they

:06:40. > :06:45.had a smashing time. Did you not smash any plates?

:06:45. > :06:53.didn't, unfortunately, he really wanted to. We did have some

:06:53. > :07:03.traditional Greek food, It's good, isn't it, Greek food? I love it. I

:07:03. > :07:09.

:07:09. > :07:19.loved the moussaka. There you go, a bit of nutmeg on the top.

:07:19. > :07:23.I will spill it. Not oh, that is absolutely gorgeous. It's lovely.

:07:23. > :07:26.Blended scotch whisky, it has such a good base to it. Delicious.

:07:26. > :07:32.It tastes like lemon cheese Catholic or something. It is quite

:07:32. > :07:38.a dessert drink. They have quite a sweet tooth over there, they like

:07:38. > :07:43.quite sweet food. That's lovely. Yeah.

:07:43. > :07:49.This one is called the Attica fix, based on the old classic drink of

:07:50. > :07:53.using the herbal characteristics and fresh lemon. Or began aand mepl

:07:53. > :08:03.London. I'm going to crush the organo with

:08:03. > :08:11.the lemon juice. Have you heard, the only herb I've heard in drink

:08:11. > :08:15.is mint. Basil is used a lot. Caster sugar to work in with that

:08:15. > :08:19.nice lemon. What the sugar is quite abrasive, the sugar helps to cut

:08:19. > :08:23.into the herb more to release some of the per fumes. It's very

:08:23. > :08:28.delicate herb but you want to get as much flavour out as possible.

:08:28. > :08:32.This time we'll be using vanilla vodka, again a very popular choice

:08:32. > :08:38.of spirit in Greece. Two flavours here to complement that of Greek

:08:38. > :08:44.flavours, coffee, they love their coffee, coffee liqueur. They do the

:08:44. > :08:53.best iced coffee. And ouzo. The aniseed characters. A few dodgy

:08:53. > :08:59.nights on ouzo. The coffee and aniseed with that herb flavour

:08:59. > :09:09.really work. I need to balance that with a bit of vanilla as well.

:09:09. > :09:09.

:09:09. > :09:15.what's the wine. Retsino, very sweet. This is my Adonis shake this

:09:15. > :09:20.one. It really gets you working. The lemon flavour to come out of

:09:20. > :09:25.the peel is really crucial to this finished drink. I have a nice

:09:25. > :09:30.tumbler, crushed ice. Perfect day for this kind of drink. This is

:09:30. > :09:35.called Attica fix. It's based on the spirit citrus,

:09:35. > :09:41.liqueur and herbal notes. intrigued by this. The organo I'm

:09:41. > :09:50.intrigued by. I'm not sure. People go, oh, I don't know, but you'll be

:09:50. > :09:56.surprised. Couple of short straws. That is really delicious. The

:09:56. > :10:01.balance of the organo comes through at the end. That is absolutely

:10:01. > :10:04.delicious. I can't taste anything specific. You can't taste of the

:10:04. > :10:06.coffee or the aniseed. It's the balance of it, you need the

:10:06. > :10:13.expression of flavours coming through with the Greek flavours.

:10:13. > :10:18.you have to get it right. You've excelled. That's fantastic. Thanks

:10:18. > :10:24.Wayne. Both those cocktails are on our website.

:10:24. > :10:28.Now, in parts of the India and Bangladesh girls and boys can be

:10:28. > :10:32.married off at an extraordinarily young age and this document they

:10:32. > :10:35.travel east to fine the truth about travel east to fine the truth about

:10:35. > :10:40.child brides. At 13, this girl is a bit older

:10:40. > :10:48.than the bride in Rajasthan and seems to know exactly what is going

:10:48. > :10:58.The system here is different to what I've seen so far in India. She

:10:58. > :11:28.

:11:28. > :11:33.is going to be moving in with him Herly is quivering, she looks

:11:33. > :11:38.worried, she looks anxious, she can't even bring herself to say "I

:11:38. > :11:42.accept". She is standing there next to a guy she probably barely knows.

:11:42. > :11:47.It's so depressing because that's not how I would like to look on my

:11:47. > :11:51.wedding day. It's horrendous, you can see the

:11:51. > :11:54.truth about child brides on Monday at 9.00 on BBC 3. Welcome back from

:11:54. > :11:58.your holidays, Lucy. Hello. Where have you been?

:11:58. > :12:03.Greece, suning myself. Did you see Wayne, were you on holiday with

:12:03. > :12:07.Wayne?, I wasn't. But talking about Greece does bring back all those

:12:07. > :12:11.memories. Did you drink ouzo? much. That's what everyone says

:12:11. > :12:21.when they go to Greece. Tell us gadget news first. Apple son has

:12:21. > :12:27.taken the limelight this week, announced four new kin Dells You

:12:27. > :12:35.won't recognise it as and android that we're used to at the moment.

:12:35. > :12:39.Amazon has put its own app store, access to 100,000 movies and TV

:12:39. > :12:46.shows. It announced the Kindel touch and touch G3. One is Wi-Fi

:12:46. > :12:52.only and one is G3 connected. All touch screen, no keyboard and an

:12:52. > :12:56.�89 Kindel, cheap as chips, great for anyone wanting to jump on the

:12:56. > :13:01.eReader bandwagon but thought it was a bit expensive. Amazon has a

:13:01. > :13:07.solution for you. Stkpw brilliant. We have three gadgets for. This

:13:07. > :13:11.awesomely styled thing is the Dyson hot. Building on the success of the

:13:11. > :13:16.Dyson air blade. Just what we need, hot air blowing out. It may be hot

:13:16. > :13:23.now but the cold weather is coming in. It's building on the success of

:13:23. > :13:27.the Dyson air blade. And the Dyson air multi-plier. Which looks

:13:27. > :13:31.exactly like this. It's a very clever fan. So, for example, it has

:13:31. > :13:34.an intelligent they were stat, which, when it reaches the

:13:34. > :13:38.preferred temperature it immediately cuts out the heat and

:13:38. > :13:42.will monitor the temperature in the room and turn it back on. It has an

:13:42. > :13:49.automatic shut-off feature, Dyson are excited about this tee tour.

:13:49. > :13:56.Shall I demonstrate. Say Say you are a bit clumsy. You've knocked

:13:56. > :14:04.the fan off, it automatically cut off. Let's talk about the fan.

:14:04. > :14:08.There are no exposed elements, it's safe around children. It uses the

:14:08. > :14:13.multiplication effect that draws in the surrounding air, which then

:14:13. > :14:17.goes over a ceramic heating plate, it gets blasted back out at six

:14:17. > :14:21.times the amount it's getting brought in. It has a remote control

:14:21. > :14:27.which sits on magnetically. Which bizarrely is my favourite bit.

:14:27. > :14:32.lost control later. How much are these? �270,000. Oh. It's worth it,

:14:32. > :14:41.though. Is it. OK. And moving on that these. The kit

:14:41. > :14:46.sound music ear mutfs obvious what they do. On the outside a pair of

:14:46. > :14:56.ear muffs on the inside, head phones. Practical and stylish.

:14:56. > :14:59.

:14:59. > :15:03.Looking good, right. What you see here is a 3.5mm connecter, for any

:15:03. > :15:11.MP3 plan. It has good sound quality, my only credit sifpl, it could be a

:15:11. > :15:18.bit louder but not everyone is like. No idea what you're saying.

:15:18. > :15:23.Adjustible head strap. How much are those? �20. That's pretty good?

:15:23. > :15:28.Yeah. And finally. Let's get our game on. We tried this last week.

:15:28. > :15:35.That's what I heard. The TV didn't work.

:15:35. > :15:40.This is the latest game in the F1 franchise, if 1 2011. You're

:15:40. > :15:44.playing on a bespoke gaming chair worth �10,000. The average consumer

:15:44. > :15:48.won't be able to afford something like this. If you have a spare

:15:48. > :15:52.�10,000 lying around pick one of those up. This game brings a lot of

:15:52. > :15:58.new features to the table so you have sharper graphics. Everything

:15:58. > :16:02.looks that little bit better on screen. It models tyre wear on the

:16:03. > :16:07.new season pirelyi tyres, with adjusted suspension and handling.

:16:07. > :16:11.Obviously you're playing on a gaming chair. This is so cool.

:16:11. > :16:14.you were playing on bog-standard controllers it would be a lot more

:16:14. > :16:18.realistic than previous games. It comes with all the official drivers,

:16:18. > :16:23.circuits and teams of the F1 2011 world championships which is quite

:16:23. > :16:27.good. A bit of realism is always good. There's a huge emphasis on

:16:27. > :16:32.multi-player gaming. So you can race up to 16 people on-line.

:16:32. > :16:38.just getting the hang of this. I've missed my vocation. You can partner

:16:38. > :16:45.up with a mate and compete in the constructor's championship. You're

:16:45. > :16:49.not doing too badly. Shurb, Lucy, I'm concentrating. I'm telling

:16:49. > :16:54.everyone about the game. You can also compete with your mate to be

:16:54. > :16:58.the best driver in the team. Competing against the xaouer is fun

:16:58. > :17:02.but competing against your mate is a little bit more satisfactory.

:17:02. > :17:06.He's crashed, he's out. Thank you. That is such a laugh. I love it

:17:06. > :17:15.when you go into the pits. If you want more information of any of

:17:15. > :17:19.this stuff you need to e-mail us via website. Brand new drama,

:17:19. > :17:25.Philip Glenister as a small-time solicitor.

:17:25. > :17:28.You're a smart woman, I can tell you're mart because you're note

:17:28. > :17:33.drinking the coffee. I'm just a high street solicitor. What you

:17:33. > :17:40.need is an inquiry agent. Mr Quirk wants you to find Joseph, Francis

:17:40. > :17:44.Collins. I believe you know him. Stevie quirk and Joe Collins,

:17:44. > :17:50.you're building a case on them? Actually you don't need an inquiry

:17:50. > :18:00.agent, what you need is a magician. I disagree. You have the special

:18:00. > :18:00.

:18:00. > :18:09.contacts my client needs. What are you after? I'm a lawyer doing my

:18:09. > :18:12.best to get justice for eye client. My client. Do you know what gives

:18:12. > :18:15.you away? No lawyer uses the word justice when talking about their

:18:15. > :18:21.own client. I don't know what game you've got going on here, but I'm

:18:21. > :18:25.not playing with you. Mr Quirk anticipated your reaction.

:18:25. > :18:35.He has some information that he's willing to pass on to you.

:18:35. > :18:35.

:18:35. > :18:40.Information about what? Your brother Mark.

:18:40. > :18:44.That looks great. You can immerse yourself in Hidden, 9.00 on BBC One.

:18:44. > :18:49.Denis Lawson's latest role is in the kitchen. How is the cooking.

:18:49. > :18:55.Are you good? Yes, well, I have a small repertoire, about six dishes

:18:55. > :19:01.that I do. What are they? Very vary from like pasta with tune aand

:19:01. > :19:07.garlic and stuff like that and then, I do cook quite a lot of fish. I

:19:07. > :19:13.love cooking fish particularly like pan fried lemon sole with capers,

:19:13. > :19:17.broccoli. That's probably my speciality. You're in luck today. I

:19:17. > :19:20.smell fish there. We're going to do a crispy John Dory with patatas

:19:20. > :19:27.bravas. Beautiful fillets of John Dory and then we've got, we're

:19:27. > :19:31.going to make it cfpy, so the flour. You could just do it if flour, but

:19:31. > :19:34.what's nice to add is celery salt, papraoebgy and white pepper rather

:19:34. > :19:38.papraoebgy and white pepper rather than black.

:19:38. > :19:42.For our patatas bravas we've got garlic, chilli, parsley, a tin of

:19:42. > :19:50.chopped tomatoes and potato. What does patatas bravas stand for. Is

:19:50. > :19:56.it fried potatoes. Proud potatoes, actually. Brave potatoes. I think

:19:56. > :20:03.it's proud. Make us proud then, Simon.

:20:03. > :20:08.Good. You're such a pro-. We'll start with the bravas. We're going

:20:08. > :20:12.to be a bit wasteful with the potatoes. We want them to be

:20:12. > :20:17.beautiful. It's a peasant dish so in reality what we would do is cube

:20:17. > :20:23.them and chop them in pieces. But we're going to square off the

:20:23. > :20:33.potatoes, taking away as many of the rough edges as possible and cut

:20:33. > :20:34.

:20:34. > :20:39.them into kaoubs about that size. -- cubes. Now that's my work done,

:20:39. > :20:45.it's over to you. Denis, something we didn't touch on earlier on,

:20:45. > :20:53.we've had a couple of tweets about, is the movie you were in local hero.

:20:53. > :20:56.E-mail from Paul Bradford says "One of my favourite films." That's nice.

:20:56. > :20:59.It was shot on the west coast of Scotland, which is extraordinary

:20:59. > :21:03.and also on the north-east coast as well. But we spent about five weeks

:21:03. > :21:07.on the beach on the west coast, it was just amazing. You're a big fan

:21:07. > :21:12.of shooting films. You've said Scotland is one of the best places

:21:12. > :21:14.to film? It has a phenomenal range of locations from Glasgow and

:21:14. > :21:19.Edinburgh which is an extraordinary-looking city and

:21:19. > :21:24.right across the board from the lowlands up to the Highlands and

:21:24. > :21:29.the Highlands as well. You're not Scottish, are you? No, not really,

:21:29. > :21:32.no, I'm from Essex. I must get on with these potatoes. It's a good

:21:32. > :21:37.Scottish accent? It's years of study.

:21:37. > :21:41.What we do with our spices, with our celery salt and paprika and

:21:41. > :21:46.white pepper, we mix that together with the the flour and they pop the

:21:46. > :21:51.John Dory. We call it John Dory but it's a French word for golden

:21:51. > :21:55.yellow. The reason it's called that is, when you look at it from above

:21:55. > :22:03.and it's in the water it has a golden colour, golden yellow, but

:22:03. > :22:08.we call it John Dory and also known and St Peter, because the black

:22:08. > :22:14.marking here is because St Peter dipped into the sea of Galilee and

:22:14. > :22:24.picked out a John Dory. That's all very biblical but I just say John

:22:24. > :22:25.

:22:25. > :22:33.Dory, what's the story. Is that what you youngsters say. What's the

:22:34. > :22:39.John? That's good. We dip it into our flour and pat off the excess.

:22:39. > :22:42.We're going to semi-deep fry it, not into a deep fat Fryer but

:22:42. > :22:46.plenty of oil. It will curl up because you have so much fat around

:22:46. > :22:50.it it will make it can you recall up. But that's fine. Nothing wrong

:22:50. > :22:56.with that. Let it crisp on one seed and then flip it over. Denis,

:22:56. > :23:01.rumour has it that you're quite the dancer. And we have the Strictly

:23:01. > :23:04.guys on? I come from a dancing kind of family. Whenever I, actually,

:23:04. > :23:08.through my career, whenever I wasn't working, a lot of actors go

:23:08. > :23:13.to the gym, I would do dance classes because I wanted to do

:23:13. > :23:18.musicals. I thought I could score in musicals and in fact that paid

:23:18. > :23:25.off frbgs that broke my career doing a musical called Pall Joey.

:23:25. > :23:30.All in all I did about 25 years of dance classes. Obviously not

:23:30. > :23:34.consecutively, whenever I was not working it was a great thing to do.

:23:34. > :23:39.Classical dancing? Well, tap. Only in the kitchen.

:23:39. > :23:42.Would you ever do Strictly? Oh, I don't know, nobody has asked me, so.

:23:42. > :23:47.There you go. I think there's a couple of people

:23:47. > :23:52.out there who can hear you. Next year, maybe? Who knows.

:23:52. > :23:57.We also have another tweat here from Mike Leigh, do you think your

:23:57. > :24:05.Star Wars films are better than Euan's? That's a mean question but

:24:05. > :24:08.a good one? I just, I'll tell you, I think that that, not being

:24:08. > :24:15.disrespectful to George, really, but I think it's a pity he directed

:24:15. > :24:19.the last three, he didn't direct the three, he directed the first

:24:19. > :24:22.one and other directors came in. He's a wonderful producer and

:24:22. > :24:27.technician but he's not the best director in the world for actors,

:24:27. > :24:31.he's just not. He's a great guy but I think, it's very difficult to

:24:31. > :24:35.direct material you've also written, particularly when it's such a

:24:35. > :24:40.strong narrative drive, as Star Wars has. I think it's quite a har

:24:40. > :24:43.thing to do. -- hard thing to do. My own feeling is they would have

:24:43. > :24:52.been better to be directed by other people with George producing.

:24:52. > :24:57.That's just it. Yes, was the answer then. OK, yes is the answer. We get

:24:57. > :25:02.our patatas bravas, we have potatoes in there, garlic, salt,

:25:02. > :25:07.chilli, a good glug of oil and pop them into a hot oven until they

:25:07. > :25:11.brown and crisp. Once that's happened we tip in our tin of

:25:11. > :25:16.tomatoes, we give those a good old stir around and they go back in the

:25:16. > :25:20.oven. Adding more oil. Now, what I would say Denis, I know you're

:25:20. > :25:25.going to go home and make this, make this afternoon but eat it

:25:25. > :25:30.tomorrow. Anything like this, you want all that tomato, oil, garlic

:25:30. > :25:35.into the potatoes. Let them go cold and reheat them. You get so much

:25:35. > :25:39.more flavour, like any dish like that. Now John Dory, we fried that

:25:39. > :25:44.fella, we have these lovely, delicious, crispy fillets of dory

:25:44. > :25:47.and they have plenty of flavour, you have that little bit of paprika

:25:47. > :25:51.and celery salt. Our lovely patatas bravas, when they come out and the

:25:51. > :25:55.smell of them is gorgeous, that's what we get. We made these

:25:55. > :26:01.yesterday and have reheated today. All of the potatoes are packed full

:26:01. > :26:07.of oil and tomato and garlic and chilli. Just to cut through that at

:26:07. > :26:12.the end, we have a good sprinkling of parsley.

:26:12. > :26:19.They are very proud. Thing is, if you go to Spain, more often than

:26:19. > :26:22.not what you'll get is patatas bravas, deep fried kaoubs of potato

:26:22. > :26:27.with spicy tomato sauce, this up the ante. With these I think you

:26:27. > :26:31.can eat them cold, hot, with anything, fish, meat, whatever.

:26:31. > :26:38.What we're going to do to serve this, it's a simple, simple dish to

:26:38. > :26:43.do. This can be added to your repertoire. Easily. I'm taking

:26:43. > :26:51.notes. We've cubes of lovely patatas bravas on the plate like

:26:51. > :26:56.that. Drizzle. A touch of oil on there. You just did a cooking

:26:56. > :27:03.course at Billingsgate market? did, it was great. Did you do John

:27:03. > :27:07.Dory. We did loads of fish and gutting. It was great, I loved it.

:27:07. > :27:17.There we sit our dory on top. So you have this lovely delicious

:27:17. > :27:20.

:27:20. > :27:27.flavour of the dory and underneath packed full of garlicy, tow tomato

:27:27. > :27:34.We won't nibble on that. Now the deja view. Yes, the deja view year

:27:34. > :27:42.deja view. Yes, the deja view year when the Bros sang this song. Was

:27:42. > :27:47.1988, I think. Was it 1988. I lost the card.

:27:47. > :27:56.One of us got that right, then. got it right. No-one has confirmed

:27:56. > :28:00.it to me. It was 1988. Do you want to try that. Got some questions and

:28:00. > :28:10.E-mails and tweets in. Sarah says to Anita, what type of teacher is

:28:10. > :28:16.Robin, fun, bossy, firm or gigly? He's fun, firm and gigly.

:28:16. > :28:20.But not bossy, well,..I Have my moments, Now and again. But he's

:28:20. > :28:25.fantastic. For me he's the best. He makes it fun but he manages to keep

:28:25. > :28:28.it focused and he teaches you well. Do you do teaching anyway, or do

:28:28. > :28:31.you? Not an awful lot. I have done in the past but I came from the

:28:31. > :28:35.theatre world so I came from that straight over to this, so I haven't

:28:35. > :28:39.done a lot of teaching but I love it. The most rewarding thing is to

:28:39. > :28:44.love someone grow from week to week, starting from pretty much scratch

:28:44. > :28:48.and turning them into beautiful ballroom dancer by the end.

:28:48. > :28:53.have to take the assets of every dancer and think that's what I'm

:28:53. > :28:56.going to put in this song, the dance is as much about you as

:28:56. > :29:01.Anita? Yeah, I have a reputation to keep up at the same time.

:29:01. > :29:07.Are you going to make her a winner? I think she's already a winner.

:29:07. > :29:12.Just judging by week one, as Anita already said. As far as she's

:29:12. > :29:16.concerned she is a winner already for taking part and giving it a

:29:16. > :29:21.shot. And for finding something I love. You do love it. Amanda was

:29:21. > :29:23.just saying, you fancy doing a bit of Strictly? Well, if it came up, I

:29:23. > :29:31.don't know, yeah. It might be interesting.

:29:31. > :29:35.I assume it's very, very hard work. That he had theme it. Used have

:29:35. > :29:39.Luke Sky Walker. Not in the helmet, I'm sorry.

:29:39. > :29:45.All right. Brilliant. That's it for this show. Is that good, do you

:29:45. > :29:49.like that? No, it's terrible, but what can you do! Thanks, to Denis

:29:49. > :29:54.Law son, Anita and obviously Robin. Good luck with your film and