Browse content similar to 02/10/2011. Check below for episodes and series from the same categories and more!
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It's 10.00 and it's Sunday. Up North apparently it's been a bit | :00:16. | :00:20. | |
rainy, which is a shame. It is today. I watched the weather this | :00:20. | :00:24. | |
morning. You were there this morning, were you? It's going to be | :00:24. | :00:29. | |
hot inside, too, because in the studio are the pairing currently | :00:29. | :00:35. | |
second on the Strictly board, Anita Dobson and we're joined by an actor | :00:35. | :00:45. | |
:00:45. | :00:46. | ||
with a CV longer than an Jedi light sabre. And we'll be looking at next | :00:46. | :00:56. | |
:00:56. | :01:01. | ||
week's telly. Something for the Good morning and welcome to | :01:01. | :01:04. | |
Something for the Weekend something with Simon and Amanda has joined us | :01:04. | :01:10. | |
this week because Louise is off up supporting Jamie playing in the | :01:10. | :01:13. | |
Dunhill Open Links tournament. Apparently he's doing quite well at | :01:13. | :01:18. | |
the moment. He loves his golf, Jamie. How have you been? I've been | :01:18. | :01:26. | |
really, really good. Just back from L ala land. LA? What were you doing | :01:26. | :01:32. | |
there? Hosting the pre-show of the emies for Fox. Oh, there I am. | :01:32. | :01:42. | |
:01:42. | :01:43. | ||
scrub up well. Thank you. Rob Lowe. Did he try to take your phone | :01:43. | :01:48. | |
number? Who was? No, because his wife was next to him. Did anyone | :01:48. | :01:53. | |
try to take your phone number? Unfortunately no. I was co-hosting | :01:53. | :01:59. | |
with Steve Jones so he did. He has everybody's number? He already had | :01:59. | :02:06. | |
my number. It's like confetey.? was great. We had an A-list of | :02:06. | :02:09. | |
celebrities coming up the stairs to be interviewed and on the day their | :02:09. | :02:13. | |
publicist told us that they weren't allowed to because they didn't want | :02:13. | :02:18. | |
to climb up the stairs. How Hollywood is that. There were ten | :02:18. | :02:24. | |
steps and they wouldn't climb the stairs. They wouldn't talk to you? | :02:24. | :02:30. | |
No., So you didn't intervene anyone? Steve Buschemi came up. | :02:30. | :02:34. | |
you have to think of different questions for everyone? Yeah, we | :02:34. | :02:39. | |
kind of know the people who will potentially be there so you know | :02:39. | :02:43. | |
who's nominated. Do you have to ask grown-up questions? I didn't ask | :02:43. | :02:48. | |
any grown-up questions at all. you have to be serious? Not really. | :02:48. | :02:55. | |
We sang a song for Steve I say, a play on his name because no-one | :02:55. | :03:04. | |
knows how to say it. Did it get a laugh?... Nope. He did like it. | :03:04. | :03:07. | |
do you sometimes get delivered people and don't really know? | :03:07. | :03:12. | |
that happened a lot. What do you do? People are handing you a card | :03:12. | :03:16. | |
at the last minute and the person standing there and you go, this is | :03:16. | :03:22. | |
embarrassing. You just have to make stuff up. "Happy to be here, who | :03:22. | :03:27. | |
are you wearing?" "Give us a twirl." It was fun. Weather, are | :03:27. | :03:33. | |
you enjoying the weather. I was all ready for autumn? Love autumn, it's | :03:33. | :03:38. | |
my favourite season and I feel a little cheated. It's 2nd October I | :03:38. | :03:42. | |
want to be Waring winter clothes. But put it this way, you get to | :03:42. | :03:46. | |
work pink. I do that often! only bad thing about the weather | :03:46. | :03:51. | |
and I hate to complain about it, but I'm finding it hard to sleep | :03:51. | :03:59. | |
because it's so sweaty and hot. Just me. Denis Lawson star of Star | :03:59. | :04:06. | |
Wars is in a new film, Perfect Sense, alongside his nephew Euan | :04:06. | :04:11. | |
McGregor, he'll be talking about his 40 years in the business and | :04:11. | :04:20. | |
when OB kenobi. I've never seen it. I like Star Wars but I don't know | :04:20. | :04:25. | |
anything about it. I refused to watch the prequel. I do like it. | :04:25. | :04:28. | |
Why? I was such a fan of the originals I didn't want to watch | :04:29. | :04:32. | |
the ones that came after it. Apparently they weren't as good as | :04:32. | :04:37. | |
the original. It takes two to tango and possible dark horses of this | :04:37. | :04:42. | |
year's Strictly Come Dancing Anita Dobson here to talk about the | :04:42. | :04:44. | |
training, sequins and the challenge that is tougher than the regulars | :04:44. | :04:50. | |
in the Queen Vic. You know who's going to win it, don't you? Robbie | :04:50. | :04:54. | |
Savage? No, the only person who knows is Russell Grant. Because he | :04:54. | :04:58. | |
knows, he can see the future. He's amazing that guy. By just looking | :04:58. | :05:04. | |
at the sky he can tell all about your life. It's amazing. Has he | :05:04. | :05:09. | |
ever read your fortune? No, but I'm absolutely surprised he's not | :05:10. | :05:15. | |
richer. It's a phenomenal thing. How is he going to do next week | :05:15. | :05:20. | |
him. He'll know. It's written in the stars. I look at the sky and | :05:20. | :05:26. | |
know nothing but he can predict your future just by looking. Can he | :05:26. | :05:33. | |
though?, really? Amazing! Amazing talent! Amazing. You would love to, | :05:33. | :05:36. | |
if you did have that talent you would just do the lottery, they | :05:36. | :05:42. | |
don't show that in the stars, it's not that accurate? The stars don't | :05:42. | :05:52. | |
:05:52. | :05:53. | ||
do that. Rubbish. You can e-mail Anita Robin and Denis Lawson via | :05:54. | :05:58. | |
Anita Robin and Denis Lawson via the website. | :05:58. | :06:02. | |
Don't forget to send us your name. Has he danced yet? He was quite | :06:02. | :06:07. | |
good. What did the judges say, after they said it did he say, I | :06:07. | :06:12. | |
knew you would say that? I looked at the sky and told me. What he | :06:12. | :06:17. | |
says, you know why you've been, because the Saturn is rising in | :06:17. | :06:22. | |
airies and it's putting you in a bad mood. He predict Simon you're | :06:22. | :06:26. | |
going to be cooking something today, is that right? I am, you're a | :06:26. | :06:30. | |
genius. We're going to start with smoked chicken mulligatawny soup, | :06:30. | :06:34. | |
which is a can you rememberried soup, the smoked chicken gives | :06:34. | :06:37. | |
extra flavour, you do an interesting thing in the end to | :06:37. | :06:42. | |
give it body and texture. Our main course today, coming into autumn, | :06:42. | :06:51. | |
allegedly, so we have wild mushroom and art choke, fill owe pastry -- | :06:51. | :07:01. | |
:07:01. | :07:05. | ||
And dessert, cappuchino eclairs. This is what I predict will be the | :07:05. | :07:12. | |
one everyone makes for next week for the fridge and finally today. | :07:12. | :07:22. | |
:07:22. | :07:26. | ||
This is what Russell will make, crispy John Dory and patatas bravas. | :07:26. | :07:31. | |
Patatas bravas, in an Irish accent. Aye. | :07:31. | :07:38. | |
As always all those recipes can be found on our website. | :07:38. | :07:48. | |
:07:48. | :07:56. | ||
Here's what else you can look It's a bit too natural in All Roads | :07:56. | :08:02. | |
Lead home. Look at this one. That's precision pooh. That's textbook. | :08:02. | :08:12. | |
:08:12. | :08:17. | ||
And Philip Glenister is back in Hidden. | :08:17. | :08:23. | |
A fine array to look forward to and cocktails to get our juices flowing. | :08:23. | :08:28. | |
And Wayne Collins. Greek music. | :08:28. | :08:31. | |
I'm doing Greek inspired cocktails today because I had a little jaunt | :08:31. | :08:36. | |
to Athens this week. I went to a cocktail bar with Athens, drinks | :08:36. | :08:43. | |
were smashing, no that should be the food! We look ford to that. | :08:43. | :08:53. | |
:08:53. | :08:53. | ||
you going to do another little dance for us? A little Zorba. | :08:53. | :08:58. | |
Have you ever been to Greek wedding? No. They're brilliant they | :08:58. | :09:05. | |
all get up and do the Greek dancing so everyone can join in. I've seen | :09:06. | :09:10. | |
you dancing, can you do it? Everyone can do a bit of this. | :09:10. | :09:16. | |
you watch that last night as well. Anybody on Twitter, go on now and | :09:16. | :09:22. | |
watch Tim dancing. watch Tim dancing. | :09:22. | :09:25. | |
Brilliant. He should be on Strictly. I was the most embarrassed in my | :09:25. | :09:29. | |
life. No, the only thing that could make you more embarrassed is when | :09:29. | :09:35. | |
you got hugged by Danny Wallace. We're doing smoked chicken | :09:35. | :09:45. | |
:09:45. | :09:46. | ||
mulligatawny, we have some carrots, tur nil and onion cooking away. | :09:46. | :09:51. | |
Turnip. Then we have curry paste. It smells | :09:51. | :09:59. | |
like raw chicken with a bit of herb. No, it's smoked. Garlic, rice, peas, | :10:00. | :10:05. | |
stock, potato. Amanda, would you like to. Yes, make the Irish woman | :10:05. | :10:15. | |
:10:15. | :10:15. | ||
chop the potato. Tim, you can do the potato. Same size as carrot and | :10:15. | :10:20. | |
turnip. turnip. | :10:20. | :10:21. | |
Amanda, with the chicken, slice it, we're looking at that kind of | :10:21. | :10:27. | |
thickness. When we get down to the thick bits cut them in half. | :10:27. | :10:31. | |
Are we not going to talk about your medal? It's here. It looks like | :10:31. | :10:37. | |
you're about to cook it. This week I won a medal. That's a proper | :10:37. | :10:43. | |
thing. That is really. Were you Knighted? That's next week. Tell us | :10:43. | :10:48. | |
how you won a medal? You know I do bits and bobs with the Armed Forces, | :10:48. | :10:52. | |
I competed in the interforces cooking competition down at Sandown | :10:52. | :10:56. | |
this week. There's my team. Thaeps Dale on the right, our only army | :10:56. | :11:00. | |
member who helped us and on the left is Clare, is our home | :11:00. | :11:04. | |
economist and nurse on side from here. | :11:04. | :11:09. | |
We had to cook a meal for 20 Afghan elders was the theme for it, but we | :11:09. | :11:13. | |
were cooking in a tent with surprise ingredients, we had to | :11:13. | :11:18. | |
bone out a goat leg, cook with goat. We made nine, 12 dishes in total in | :11:18. | :11:22. | |
two hours. It's really, really tough. There's loads of stuff at | :11:22. | :11:26. | |
the moment about the possibility of outsourcing catering within the | :11:26. | :11:31. | |
Armed Forces. Not being funny, when you see what these guys do they | :11:31. | :11:35. | |
deserve every penny they get and their work is tremendous. It was | :11:35. | :11:38. | |
brilliant and we got gold so we're very, very happy. | :11:38. | :11:45. | |
Thank you to everyone involved. The winner is...Yes, Yes. | :11:45. | :11:52. | |
OK. Tim, potatoes cook in here, we have our carrot, turnip, onions, | :11:52. | :11:58. | |
cooked away, just to give a bit of colour in them, soften them up ever | :11:58. | :12:02. | |
so slightly, this is autumnal, so it's maybe one to wait until taouls | :12:02. | :12:07. | |
when the weather breaks. It is coming back, isn't it? Is | :12:07. | :12:11. | |
that cooked that chicken? It is, smoked chicken, delicious. | :12:11. | :12:16. | |
Once we've softened this off, we add our curry paste. Would you | :12:16. | :12:21. | |
slice or crush that. Whatever you fancy. Then we add the curry paste, | :12:21. | :12:24. | |
it's shop bought. When you buy them make sure you cook them out for a | :12:24. | :12:29. | |
good amount of time. What people tend to do is chuck them in the pan | :12:29. | :12:33. | |
and add other bits and pieces. We need to cook them out, they're | :12:33. | :12:39. | |
quite tiny, I think it's sometimes nice to add a pinch of sugar when | :12:39. | :12:45. | |
using a curry paste, to take away any acidity. Then what you do is | :12:45. | :12:51. | |
add some rice into your pan. Some stock into the pan. You're back off | :12:51. | :12:56. | |
to Argentina soon? Yeah, I'm going on Wednesday for six and a half | :12:56. | :13:03. | |
weeks. More Total Wipeout. Yeah, we're doing winter Wipeout this | :13:03. | :13:08. | |
time. Christmas version? No, not the Christmas version, the whole | :13:08. | :13:11. | |
theme is winter, everything is covered in snow, it's spring in | :13:11. | :13:14. | |
Argentina but we are doing a Christmas special where I will | :13:14. | :13:19. | |
probably be dressed as Mrs Klaus and Richard will probably be | :13:19. | :13:27. | |
dressed as an elf. He doesn't go out, he stays here? He says here. | :13:27. | :13:33. | |
What's the food like, steaks? meety, lots of really good food, | :13:33. | :13:39. | |
really good wine. I'd love to go to Argentina, is it a good place to | :13:39. | :13:42. | |
visit. Apparently you're coming to do the celeb version. You and Tim. | :13:42. | :13:47. | |
I think I would be good at it? want to do it, you know you want to | :13:47. | :13:53. | |
do it. It's injury worries me. I just pick up too many injuries | :13:53. | :13:58. | |
this day. Do a full European warm- up before you do it. I just got | :13:58. | :14:04. | |
over the hammy after the calf. It worries me a little bit, I feel I'm | :14:04. | :14:09. | |
getting more and more injuries. Do you not want to do the big red | :14:09. | :14:15. | |
balls. You do, Tim. I would do them in steps, yeah. One, two. Like a | :14:15. | :14:19. | |
monkey. I'd be like a monkey boy. I would | :14:19. | :14:23. | |
adopt a monkey pose for it all. That, I would want to see. | :14:23. | :14:29. | |
whole course I would do as a monkey. I think that would get me round | :14:29. | :14:39. | |
:14:39. | :14:40. | ||
better. Are you sober! At this time on a Sunday, of course | :14:40. | :14:45. | |
note not. They're all too upright. You need to bend down. Lower centre | :14:45. | :14:50. | |
of gravity. At the beginning I would be monkey. But I'm not doing | :14:50. | :14:55. | |
it. That's the nicest thing anyone has ever said to me. It is one of | :14:55. | :15:00. | |
my favourite bits of the show when people do their war cry. What would | :15:00. | :15:03. | |
yours stphb I don't know, I would have to watch through the fingers | :15:03. | :15:07. | |
like that on the screen. Naef back to cooking. | :15:07. | :15:11. | |
We cook off all the vegetables, add the curry paste, sugar, rice, stock. | :15:12. | :15:15. | |
Then bring it up to the boil. Get this, it's fine and delicious but | :15:15. | :15:20. | |
we and the a bit of body, a bit of substance, so about a third of your | :15:20. | :15:26. | |
total soup pop into a blender like that. Then, Tim E get the stick | :15:27. | :15:33. | |
blender in there, and blend it until it's smooth. Which button do | :15:34. | :15:40. | |
I press? That's the fella. You can blend some of the chickens with the | :15:40. | :15:50. | |
:15:50. | :15:52. | ||
peas as well. Now we get this lovely emulsifying | :15:52. | :15:59. | |
thing going on. Nice. | :15:59. | :16:04. | |
Is it supposed to go like this? Beautiful. Tip that back into our | :16:04. | :16:08. | |
pan of soup. At the moment you can see this is quite clear and all the | :16:08. | :16:15. | |
differences here, but now when we add all of the puree to it, it will | :16:15. | :16:19. | |
bind these delicious ingredients together. This is also good if | :16:19. | :16:26. | |
you're cooking this for your Nan you can puree all of it. Oh, don't, | :16:26. | :16:31. | |
stop it. I would put coriander in now, but I'm not going to and we | :16:31. | :16:37. | |
spoon. You see the puree bit now brings it together. It's great for | :16:37. | :16:43. | |
a nice hot summer's day. Perfect. Once you finish the barbecue this | :16:43. | :16:49. | |
is perfect. A bit of sour cream at the end. A soup boiled is a soup | :16:49. | :16:54. | |
spoiled. Is that true? You shouldn't boil a | :16:54. | :16:59. | |
soup, so they reckon, I'm not sure I believe that. That's delicious. | :16:59. | :17:03. | |
It's nice, you get the smoked chicken coming through. Not too | :17:03. | :17:10. | |
spicy. Very mild. On a day like today, if it's freezing cold. | :17:10. | :17:20. | |
:17:20. | :17:23. | ||
What's the main course. Wild mushroom and artichoke strudal. | :17:23. | :17:26. | |
He was guest on Something for the Weekend something last week but now | :17:26. | :17:32. | |
looking much less relaxed. Camelot is under threat and it's not | :17:32. | :17:42. | |
:17:42. | :17:57. | ||
Sir, if we don't get to the I'll of the -- isle of the Blessed many | :17:57. | :18:04. | |
will die. Let me do it. Taking him alone will mean...Not If I go | :18:04. | :18:08. | |
through the Valley of the Kings. You cannot give up on the quest. | :18:08. | :18:18. | |
:18:18. | :18:34. | ||
This is my fault. I'm sorry. Take me with you, please. Used die, | :18:34. | :18:38. | |
Merlin? You don't understand, please Arthur. Do you ever do as | :18:38. | :18:44. | |
you're told. I have to come with you. We need to leave. | :18:44. | :18:54. | |
:18:54. | :19:07. | ||
Oh. OK, that is Merlin and you can catch that next Saturday at 8.05 on | :19:07. | :19:10. | |
BBC One. Now, our first guests have only | :19:10. | :19:16. | |
recently become a Strictly partnership. Oh, partnership? Are | :19:16. | :19:20. | |
they partners? No, partnership on Strictly. Don't start rumours | :19:20. | :19:25. | |
before it's even happened. You know what happened. Oh, Brian won't be | :19:25. | :19:34. | |
happy. It looks like they'll give holly, Jason and Russell a rhumba. | :19:34. | :19:37. | |
Anita Dobson and Robin Windsor. Congratulations first of all | :19:37. | :19:42. | |
because Friday night you were amazing. You're very kind. Such a | :19:42. | :19:45. | |
fantastic performance, you were joint on the leaderboard with holly | :19:45. | :19:51. | |
on Friday but then Jason blooming Donovan comes in. Straight through | :19:51. | :19:56. | |
to the top. Are you proud of her, Robin. I have had the most amazing | :19:56. | :20:00. | |
three weeks so far with rehearsals and Friday night was just proof of | :20:00. | :20:05. | |
all the hard work we put into it. Would you say she's better than | :20:05. | :20:12. | |
anyone else used? I've only had one. We have some footage of you dancing, | :20:13. | :20:22. | |
:20:23. | :20:37. | ||
Anita, you're beautiful to watch as a dancer. For me that was the most | :20:37. | :20:44. | |
sincere dance of the night. Elegant, poised, beautifully acted, | :20:44. | :20:48. | |
watch the top line. All right, Craig. | :20:48. | :20:51. | |
You do need to sort out your head placement but I thought that whole | :20:51. | :21:00. | |
routine was gorgeous. Even Craig likes you. He'd been a | :21:00. | :21:04. | |
big stick in the mud the whole night so it was refreshing for us | :21:04. | :21:09. | |
to get some positive comments from him. How long does it take, Robin, | :21:09. | :21:13. | |
when you meet Anita to know she could dance. Ten minutes. There's | :21:13. | :21:17. | |
something you know when you pick up somebody to dance, you can feel it | :21:17. | :21:21. | |
in them. I don't know how to explain it. It's something that's | :21:21. | :21:23. | |
taught through the body and not through the voice. It's obviously | :21:23. | :21:27. | |
important to have the right pairing, the right partnership. I feel so | :21:27. | :21:32. | |
lucky, I couldn't have got a better partner. He's a wonderful teacher, | :21:32. | :21:35. | |
great fun and wonderful to dance with. How long have you been | :21:35. | :21:39. | |
prabtifg up to that moment, how many weeks has it been now? We've | :21:39. | :21:45. | |
had nearly three weeks, two and a half weeks. Seven hours, eight | :21:45. | :21:51. | |
hours a day. We haven't danced all day eight hours. You're loving it | :21:51. | :21:54. | |
Anita, you say you're loving it so much it makes you cry, tears of | :21:54. | :21:59. | |
happiness, obviously. It's very emotional, I can't explain T but | :21:59. | :22:05. | |
for someone like me who's never trained to dance but love to dance | :22:05. | :22:08. | |
and dancers, to be with a dancer and among them and feel like you're | :22:08. | :22:13. | |
part of it is the biggest high ever. You turned down Strictly before and | :22:13. | :22:17. | |
you were asked to do it in the past and you were so nervous you said no | :22:17. | :22:21. | |
to it? I thought I would be too scared and wouldn't be able to | :22:21. | :22:26. | |
handle it, I didn't want to look back and think, you should have | :22:26. | :22:30. | |
done it. No time like the present. You're married to the lovely Brian | :22:30. | :22:34. | |
May, what did he think of the whole thing, was he supportive or | :22:34. | :22:41. | |
thinking, "I don't want you getting on with this hot dance." I think at | :22:41. | :22:45. | |
the beginning he was nervous because it would take up so much of | :22:45. | :22:49. | |
my time, which it does. He said the look of joy on my face, is | :22:49. | :22:54. | |
something I didn't give you so I feel a bit sad about that, but now | :22:54. | :22:59. | |
that he realises he can share it, because I go home and show him | :22:59. | :23:06. | |
little bits Robin told me. Do you make him partner it. No, I wouldn't | :23:06. | :23:10. | |
do it. He's tried dancing with the guitar. I've never seen him on the | :23:10. | :23:15. | |
telly without a guitar. Is he competitive, is it competitive | :23:15. | :23:18. | |
between the celebrities, are you competitive yet? Not at the moment. | :23:18. | :23:21. | |
It doesn't feel like that. It's a really lovely bunch of people, | :23:21. | :23:25. | |
everybody is really good fun, we all get on. Whether that will | :23:25. | :23:28. | |
change I don't know, I hope not. But at the moment it doesn't feel | :23:28. | :23:30. | |
like that. What about the professional dancers, are you | :23:30. | :23:34. | |
competitive, you're given all different sorts of celebrities to | :23:34. | :23:39. | |
dance with, are you xet testify, because I suppose it proves whether | :23:39. | :23:43. | |
you're a good teacher or not. all come from the competitive world | :23:43. | :23:47. | |
of ballroom dancing so it's in our blood to compete and win, so that's | :23:47. | :23:51. | |
a natural instinct but we're all there to support and nurture all of | :23:51. | :23:54. | |
us celebrities because everyone is different. You say that, but | :23:54. | :23:59. | |
however, when that glitter ball is in your face...As The competition | :23:59. | :24:03. | |
goes on and on the stress levels get higher and higher, and then | :24:03. | :24:06. | |
there's a lot of responsibility on our shoulders as well, not only do | :24:06. | :24:12. | |
we have to make our celebrity look amazing, which wasn't difficult for | :24:12. | :24:17. | |
me, we have to put them on television and make them do a good | :24:17. | :24:22. | |
job in front of 12 million people. It's really scary. So we get | :24:22. | :24:27. | |
xiftive with each other but we -- competitive with each other but | :24:27. | :24:33. | |
we're also there to help each other. Your professional dance partner is | :24:33. | :24:36. | |
Christina, paired with Jason Donovan. That must be hard that | :24:36. | :24:40. | |
they've topped you. Me and Christina are like brother and | :24:40. | :24:43. | |
sister and we're there and will support each other and help each | :24:43. | :24:47. | |
other as much as we can. Anita, how does it feel, there are some people | :24:47. | :24:51. | |
in the competition who are probably about 20 years younger than you, do | :24:51. | :24:55. | |
you feel you can outdo all of them and dance your way to the top? Are | :24:55. | :25:01. | |
you feeling that? For me, it's not so much the competitiveness of the | :25:01. | :25:05. | |
fact, it's the fact that I don't want it ever to stop. I want to | :25:05. | :25:08. | |
keep doing it all the time for as long as I can. Yes, there are a lot | :25:08. | :25:14. | |
of young pwhraodz, much younger, much fitter -- bloods, much younger, | :25:14. | :25:20. | |
much fitter than me. We can't have you on watt talking about Angie | :25:20. | :25:24. | |
Watts, she's the biggest thing you've ever done. We were just | :25:24. | :25:30. | |
looking at the ratings. When you get divorced from Dirty Den it was | :25:30. | :25:37. | |
the fourth much watched TV show ever, 30.2 million, amazing, isn't | :25:37. | :25:42. | |
it. Viblg is one of the highest things on TV, at its peak it gets | :25:42. | :25:46. | |
12. TV back then was a may have gone. That's half the people in the | :25:46. | :25:51. | |
country watching it? It was incredible. For me looking back the | :25:51. | :25:55. | |
fact that I only did three years in the soap, and still now that | :25:55. | :25:59. | |
character has held up is something to be fabulous to be talked about. | :25:59. | :26:03. | |
I'm very proud. Do the advantages outweigh the disadvantage. | :26:03. | :26:07. | |
Obviously you're known as Angie Watts and you're a classy trained | :26:07. | :26:12. | |
actress. Yeah. So everyone thinks you're Angie Watts all the time, | :26:12. | :26:17. | |
are there disadvantage to it because of that? No, I think if | :26:17. | :26:21. | |
you've done one thing in your life that people hold up as fabulous you | :26:21. | :26:25. | |
should be proud, not bitter at the fact that perhaps it's grown hugeer | :26:25. | :26:29. | |
than you are, the whole point is that she was iconic and is and I'm | :26:29. | :26:33. | |
very proud of her and shael always be there inside. Did they ever ask | :26:33. | :26:38. | |
you to come back after you left. They killed you off eventually, not | :26:38. | :26:45. | |
even on screen, it was off-screen. Because I didn't go back, they had | :26:45. | :26:49. | |
to kill her off screen. She died of alcohol poison, yes. | :26:49. | :26:54. | |
So, strange for Strictly then, are you cracking the whip, going on to | :26:54. | :27:01. | |
do some training today?, No, nod we're going to have a day off, back | :27:01. | :27:08. | |
to work tomorrow morning bright and early. What dance do you have next? | :27:08. | :27:12. | |
The salsa. Very different to the waltz. How feeling about that? | :27:12. | :27:16. | |
Scared and nervous but really looking forward to it. We do laugh | :27:16. | :27:20. | |
a lot. The salsa is the most insane dance ever. Slightly nuty, full of | :27:20. | :27:24. | |
life and very joyful. We laugh a lot. | :27:24. | :27:28. | |
We're going to find out if Anita's cooking is on a par with her | :27:28. | :27:33. | |
dancing when she tackles cooking with Simon and she and Robin are | :27:33. | :27:41. | |
hanging round. So tweat any Right, time to get your thinking | :27:41. | :27:47. | |
caps on then and guess the year of the headlines, the number one and | :27:47. | :27:57. | |
:27:57. | :28:09. | ||
The social and Liberal Democrats have their first fully fledged | :28:09. | :28:12. | |
leader today, he's Paddy ashdown the 47 year old who entered | :28:12. | :28:18. | |
Parliament only five years ago. The touren shroud is a fake. The | :28:18. | :28:21. | |
Roman Catholic Church has said tests in laboratories show the | :28:21. | :28:26. | |
shroud was made between the years 1260 and 1390. The BBC has begun an | :28:26. | :28:30. | |
inquiry into how four women demonstrators were able to get into | :28:30. | :28:34. | |
the 6.00 television news studio and attempt to disrupt the start of | :28:34. | :28:44. | |
:28:44. | :28:52. | ||
tonight's programme. # I owe you nothing at all # | :28:52. | :28:55. | |
20 million deported on prove of 20 million deported on prove of | :28:55. | :29:05. | |
:29:05. | :29:19. | ||
1991. Yeah? I've no idea. I think it's earlier than that. But I don't | :29:19. | :29:29. | |
:29:29. | :29:32. | ||
know. It feels '80s, that bros look. 20 years ago? It is more than 20 | :29:32. | :29:40. | |
years ago. You're right 1989. go 1988. I'm getting worse on that. | :29:41. | :29:46. | |
I just do it on the music now. would like to say I just do it on | :29:46. | :29:49. | |
the news stories. Even a though, that sort of time, that late '80s I | :29:49. | :29:54. | |
struggled a bit on that as well. I think if you're not into chart | :29:54. | :30:04. | |
:30:04. | :30:06. | ||
music which is what's in the show you lose it. But hey hoe, 1988. 7 - | :30:06. | :30:11. | |
- As ever loads of photographs of your dishes, corn beef pot pie. | :30:11. | :30:18. | |
Loads of them. That was so good. Loads of them. That was so good. | :30:18. | :30:20. | |
Colin from the Wirral, he made it. Beautifully done clearly as well, | :30:20. | :30:26. | |
Colin had let the filling go cold before putting the puff pastry on. | :30:26. | :30:30. | |
However Susan from Wolfowitz clearly didn't, beautiful I'm sure | :30:30. | :30:35. | |
it tasted delivery, do you see how that's fallen, make sure it's cold | :30:35. | :30:42. | |
before putting on the puff pastry, otherwise it will sink. That's what | :30:42. | :30:46. | |
happened there, although I'm sure they were delicious. It is Michael | :30:46. | :30:50. | |
with his corn beef pot pie. We don't know where Michael is from. | :30:50. | :30:56. | |
He's on here because Emma our food producer thinks he's handsome. | :30:56. | :31:03. | |
that why? He is though. You could see him on X-Factor. He's a good- | :31:03. | :31:07. | |
looking lad. Good amount of hair. Fine hair, would you go for that | :31:07. | :31:13. | |
cut now, or are you too old? would do it. Like your wedge in the | :31:13. | :31:18. | |
'80s. And I'd walk round like that. What are we making now? You have to | :31:18. | :31:22. | |
do the thingy first. If you want to see your face on the fridge. Send | :31:22. | :31:26. | |
see your face on the fridge. Send your photo. | :31:26. | :31:30. | |
What are we making, that soup, by the way was really good. Thank you | :31:30. | :31:34. | |
very much. We're going to make a mushroom | :31:34. | :31:37. | |
strudel. Nice autumnal strudel. | :31:37. | :31:44. | |
Yeah, on a nice, cold day like this. Butter, onions we've cooked, khefs | :31:44. | :31:49. | |
nut mushrooms and girolles. It's a great time of year for wild | :31:49. | :31:55. | |
mushrooms but they're very expensive so we've added in chest | :31:55. | :32:01. | |
nut mushrooms to keep the cost down. Then we have time, artichokes out | :32:01. | :32:10. | |
of the tin and pine nuts that we've toasted. First, we chop the | :32:10. | :32:17. | |
chestnut mushrooms into three big slabs. Meanwhile I'll area the | :32:17. | :32:20. | |
girolles. Tear. Tear, is that the wrong way | :32:20. | :32:30. | |
:32:30. | :32:33. | ||
to say. We rip these like that. Then we have the pan warming up and | :32:34. | :32:38. | |
we add, what we're looking for really, this is a dish that's full | :32:38. | :32:41. | |
of flavour, you want the earthy quality of it not to be removed. | :32:41. | :32:45. | |
There's always a big temptation in this to add things like cheese and | :32:45. | :32:49. | |
stuff like that to it, but we want to let this foam a little first of | :32:49. | :32:53. | |
all, but what we want is to have that earthy flavour, we don't | :32:53. | :32:57. | |
really want it to be wasted with some cheese. These are beautiful, I | :32:57. | :33:01. | |
mean, the smell of the ground, they smell of fungus, they smell of | :33:01. | :33:06. | |
trees, they smell of delicious, delicious earthyness. If suddenly | :33:06. | :33:10. | |
you chuck in green cheese or blue cheese, it will still taste nice | :33:10. | :33:14. | |
but somehow you go to the expense of having delicious mushrooms and | :33:14. | :33:19. | |
add another thing. With mushrooms it's nice to have a bit of lemon or | :33:19. | :33:24. | |
acidity? Absolutely right. Perfect thing to do, because it cuts. | :33:24. | :33:28. | |
at me, talking about acidity! Hey! I've changed, for the better, | :33:28. | :33:34. | |
though, Simon. For the better? I mean, you couldn't be any better | :33:35. | :33:41. | |
than you are, Tim, but from a point of view, yes, it definitely is. | :33:41. | :33:45. | |
Obviously what we have here, we have loads of butter, that's the | :33:45. | :33:51. | |
other important thing, you want to cook them in loads of butter, we're | :33:51. | :33:59. | |
not doing the lemon because I want this to be incredibly creamy. And | :33:59. | :34:03. | |
with the mushrooms we're not shaking them around because if you | :34:03. | :34:06. | |
shake them around you end up boiling them whereas we want them | :34:06. | :34:11. | |
to fry. If you let them slip there the water will begin to evaporate | :34:11. | :34:15. | |
off, theoretically you want to hear them squeak before you move them. | :34:15. | :34:18. | |
What will happen is they'll begin to whistle slightly as they start | :34:18. | :34:24. | |
to evaporate the water off. We won't hear that, Tim, we have loads | :34:24. | :34:29. | |
of butter, oh, here you go. You heard that then. Yeah, I heard | :34:29. | :34:38. | |
that! Yeah, they're speaking to you Simon. So So, then Tim, a bit of | :34:38. | :34:47. | |
thyme. Now we're going to put some flavour into that. The onion we've | :34:47. | :34:53. | |
cooked off already. I like the way you humour me. Now those are | :34:53. | :34:56. | |
beginning to cook you move them around. Again you don't want to | :34:56. | :35:00. | |
move them too much and also you don't want to overcook these, | :35:00. | :35:05. | |
because we're going to put this into some filo pastry, if you | :35:06. | :35:12. | |
overcook them geg to Mr Justice so you're sealing them more than mush. | :35:12. | :35:17. | |
Into mush. Then we tip them into that, ideally you drain a little of | :35:17. | :35:22. | |
this fat off. Ideally, what's a nice thing to do is let this mix go | :35:22. | :35:27. | |
completely cold. So, again, the butter will solidify, you tip off | :35:27. | :35:31. | |
the excess butter, we chuck in the artichokes and then mix this | :35:31. | :35:36. | |
together. That smells lovely. The artichokes are doing, again, | :35:36. | :35:39. | |
they're lifting that flavour a little bit so it's not too earthy. | :35:39. | :35:45. | |
Let it go cold and we end up with this lovely mix. Then, the filo | :35:45. | :35:50. | |
pastry, one of those things that everyone is a bit tentative with it. | :35:50. | :35:55. | |
Why? Because it does tear but I don't think. I don't think you need | :35:55. | :36:00. | |
to worry about it too much. We're going to make a big one of these | :36:00. | :36:06. | |
and one piece like that, one piece overlaps and then slap a load of | :36:06. | :36:10. | |
butter on that and do the same again, with three layers of it and | :36:10. | :36:19. | |
six pieces in total. What am I supposed to be doing, | :36:19. | :36:25. | |
like this. You can spread it if you want. Again what we're looking to | :36:25. | :36:30. | |
do, because the filo pastry is dry, just flour and water pretty much. | :36:30. | :36:34. | |
What you're look to do is get delicious moisture in there, again, | :36:34. | :36:40. | |
exactly the same thing. My other task this week, as well as | :36:40. | :36:44. | |
competing with army chefs, I debuted as a DJ. How did you get | :36:45. | :36:49. | |
on? Brilliant. A whole new career for me there. Stphigers on the | :36:49. | :36:54. | |
studio. I used to be a DJ for a job, years ago. It's brilliant. Did you | :36:54. | :37:00. | |
enjoy it? I really, really did. have to stay up awfully late to do | :37:00. | :37:05. | |
it Simon. Not where I was. Because the hour that I did was for middle- | :37:05. | :37:09. | |
aged people like myself who don't want to be out discoing too late, | :37:09. | :37:18. | |
so it finishes at 1.00. What did you play? I started off with Rosaro, | :37:18. | :37:25. | |
everybody's free. Amateur. Then I went old school and had Deperb mode. | :37:25. | :37:35. | |
And then NVP's Turning My Heart Beat Up. No ska. No, it was my | :37:35. | :37:40. | |
first night, I wanted to make sure the floor was full and it was. | :37:40. | :37:45. | |
Bedding them down. Yeah, just getting them into it. I'll be | :37:45. | :37:51. | |
mixing my own, re-mixing tracks. Tom Brown funky for Jamaica. He was | :37:51. | :38:00. | |
on my, list, but I only did an hour. Only an hour and you're playing | :38:00. | :38:05. | |
Depeche Mode. You have to go old school and Love Action by Human | :38:05. | :38:11. | |
League. The floor was on. should put on a bit of Erasure. | :38:11. | :38:16. | |
That's right up your street. Always a good one. Happy for suggestions. | :38:16. | :38:22. | |
You should get your play list going somewhere. I think there's probably | :38:22. | :38:26. | |
a world tour I'm probably going to be doing, with beefy next year. We | :38:26. | :38:31. | |
need tunes for our, what do you call it, catering van. That's a | :38:31. | :38:36. | |
great idea. Then speakers coming out. We'll have the cooking arena | :38:36. | :38:43. | |
one end of the catering van and then a couple of turn tables. | :38:43. | :38:52. | |
Mode song. New Life. Wham I doing with this? Then we turn this over | :38:52. | :38:57. | |
you see, now you can be quite rough. It will break a little but that's | :38:57. | :39:02. | |
fine. Then, again, a load of butter. Butter is the key to this, it works | :39:02. | :39:07. | |
without having the butter on but the flavour is all coming from the | :39:07. | :39:09. | |
butter. We have delicious ingredients, fantastic mushrooms in | :39:09. | :39:14. | |
there. Then basically, in like that and in like that. You want to keep | :39:14. | :39:20. | |
this nice and tight. Was it vinyl you played? I have to admit I was a | :39:20. | :39:27. | |
little bit electronic. I don't have any vinyl. Is it CDs? All computer. | :39:27. | :39:32. | |
How do you mix the beats? Well there's technology you can get now. | :39:32. | :39:35. | |
Is there? I was spinning the wheels of plastic. I hope you were mixing | :39:35. | :39:40. | |
the base lines as well as the beat. Then we put this in the oven. | :39:40. | :39:45. | |
You know that moment I could hear white noise in my head when I | :39:45. | :39:49. | |
didn't know what you were saying. I didn't try any mixing, that will be | :39:49. | :39:54. | |
the next time. You should come to the next one. No, I'm all right. | :39:54. | :40:00. | |
It's nigh Nan's birthday on that day. Then we end up with this. It's | :40:00. | :40:03. | |
beautiful and what I think is a nice thing to do is, you serve this | :40:03. | :40:07. | |
as a whole strudel and people can just cut it themselves. When you | :40:07. | :40:12. | |
cut into it, the smell is delightful. That really means that | :40:12. | :40:17. | |
you've got it right because you want to make sure that the | :40:17. | :40:20. | |
mushrooms really bring out the delicious, delicious flavours. Have | :40:20. | :40:25. | |
a little bit of that, we're going to serve it simply with. I have to | :40:25. | :40:28. | |
say it, it smells delicious. these wild mushrooms at this time | :40:28. | :40:33. | |
of year are beautiful. A bit of mash, a bit of that. Hi. And | :40:33. | :40:38. | |
finally a bit of chutney which will give a little bit of acidity. There | :40:38. | :40:48. | |
:40:48. | :40:58. | ||
you go. Go for it. Dig in. I'm in. What do you think? Delicious. | :40:58. | :41:04. | |
Anita you're going to be cooking dessert with Simon. What is the | :41:04. | :41:09. | |
dessert. Cappuchino eclairs, which are delicious. Oh. That's really | :41:09. | :41:13. | |
are delicious. Oh. That's really nice. | :41:13. | :41:20. | |
That recipe will be on our website along with Simon's strudel. | :41:20. | :41:28. | |
You can e-mail or tweat questions for all our guests. | :41:28. | :41:36. | |
An unlikely trio, Stephen Mangan, Sue Perkins - I can't breathe | :41:36. | :41:40. | |
through your big mouth - try to navigate their way through the | :41:40. | :41:44. | |
country using only what they can find in forest and fields around | :41:44. | :41:53. | |
them. How tough can it be, this is All Roads Lead To Home. I think | :41:53. | :42:00. | |
just the sheer fear of being attacked by one even hairier by | :42:00. | :42:05. | |
themselves. I'll probably pooh. I change the conversation. How | :42:05. | :42:10. | |
about this. Any good? It's got a mixture of new | :42:10. | :42:14. | |
and old. Something borrowed, something new. This here is dryer | :42:15. | :42:21. | |
on that side and moisture on that side but it's not conclusive. | :42:21. | :42:29. | |
How about this lot. Finding quality poo is harder than you think. | :42:29. | :42:33. | |
There's excellent poo here. Yes, that is very good. Look at the dry | :42:33. | :42:39. | |
bits there. Nice and moist up north. That's a remarkable piece of poo. | :42:39. | :42:47. | |
And there's more here. Look at this one. That's precision poo. That is | :42:47. | :42:52. | |
textbook. That is actually saying North. That's a poo a man could | :42:52. | :42:58. | |
live about. I might keep that as a pocket poo compass. I feel we ought | :42:58. | :43:03. | |
to thank the poo. I don't want to know the way in which you want to | :43:03. | :43:08. | |
thank the poo! Out of breath, Tim. | :43:08. | :43:18. | |
:43:18. | :43:18. | ||
You can watch that on Wednesday 8pm on BBC Two. Speaking of nature. | :43:18. | :43:24. | |
And a CV of epic proportions, having standard in incredible films | :43:24. | :43:28. | |
including the classic trilogy where he played the greatest ace pilot of | :43:28. | :43:38. | |
:43:38. | :44:16. | ||
He has destroyed not one but two death stars, how about that then, | :44:16. | :44:18. | |
Something for the Weekend something, Denis Lawson? We're not worthy. | :44:18. | :44:23. | |
must be sick and tired of talking about? I'm really bored to death | :44:23. | :44:29. | |
talking about Star Wars. I've never seen the movies, actually, are they | :44:29. | :44:33. | |
good, no I've obviously seen them, to the for a long time. I know | :44:33. | :44:37. | |
you're bored about it Let' do it anyway, go through the pain | :44:37. | :44:40. | |
barrier? The big thing that everyone says about Star Wars is | :44:40. | :44:47. | |
that only Luke SkyWalker, what's his name again The actor. Markham I | :44:47. | :44:53. | |
will. Got paid and no-one else got paid. They all got a percentage of | :44:53. | :44:56. | |
the profits. This is the rumour. Everyone else ends up becoming a | :44:56. | :45:00. | |
multi-million Aran he ended up getting a couple of quid. Is that | :45:00. | :45:05. | |
true? I haven't the faintest idea. I think that would be highly | :45:05. | :45:09. | |
unlikely, but I never heard that before. Unusually I seem to recall | :45:09. | :45:15. | |
that George gave percentages to the actors after Did you get a | :45:15. | :45:20. | |
percentage? No, don't be silly. I just got a couple of cappuchinos | :45:20. | :45:25. | |
and a bagel. Your character was like the 24th most popular | :45:25. | :45:29. | |
character of all time, that's fact. I don't know what to say. I never | :45:29. | :45:33. | |
thought of him as a character at all. I just sat in a chair and flew | :45:33. | :45:38. | |
a plane. When you were acting on it. No, sorry, I have to stop right | :45:38. | :45:48. | |
:45:48. | :45:50. | ||
there. Nobody acted in Star Wars. Except chubaka. No, it was NAC, no | :45:50. | :45:54. | |
abging required. It wasn't, for me, it wasn't an acting experience. | :45:54. | :45:58. | |
said it was boring to film. course. It's all blue screen. | :45:58. | :46:03. | |
Technical, what I did is what I'm doing now, I sat in a chair. I | :46:03. | :46:07. | |
wasn't in a plane, I was just sitting in a half thing, with a | :46:07. | :46:11. | |
bunch of guys underneath me going like that. Don't ruin the illusion. | :46:11. | :46:17. | |
Sorry. It wasn't really a performance. Honestly. When did you | :46:17. | :46:22. | |
first watch it did you go, wow, this is brilliant? Yeah, you had no | :46:22. | :46:28. | |
concept at the time, from the nirs one which we did -- first one which | :46:28. | :46:31. | |
we did, of what it was going to be, you just turned up and did it, I | :46:31. | :46:35. | |
was a young actor and it was good for a laugh. Could you tell George | :46:35. | :46:40. | |
Lucas was the genius? Not at all. Not at all. You walk on to the set | :46:40. | :46:44. | |
and you would still be the same now, you wouldn't be able to spot the | :46:44. | :46:47. | |
director. He was a very quiet, unassuming man, modest. You | :46:47. | :46:53. | |
wouldn't have known who was in charge of it. Star Wars fans, | :46:53. | :46:59. | |
they're really fanatical, do they still pick you up on the street and | :46:59. | :47:04. | |
shout at you. People do still spot me from that, it amazes me that | :47:04. | :47:10. | |
they would even know that, it's really peculiar. Your nephew, Euan | :47:10. | :47:14. | |
McGregor is ended up being in Star Wars as well, you've ended up now | :47:14. | :47:17. | |
in a film with him. He says the reason he got into acting because | :47:17. | :47:23. | |
of you. That's true, I guess, yes. It's the first time We have you to | :47:23. | :47:28. | |
think for that. It's my fault. it's the first time you acted | :47:28. | :47:31. | |
together? Yeah, a great thrill, I directed him a couple of times and | :47:31. | :47:35. | |
we never acted together. I think he's probably wanted to act with me | :47:35. | :47:42. | |
since he was nine. You're his inspirational. He came to me when I | :47:42. | :47:48. | |
was nine and my sister Carol said it me, Euan has something to tell | :47:48. | :47:56. | |
you. I said what is it? "I want to be an actor." He was very news. He | :47:56. | :48:00. | |
never wavered. He's pretty good. He's all right, let's not get | :48:00. | :48:04. | |
carried away. It was a great thrill for us both to work together. | :48:04. | :48:10. | |
us about the film, then. It sounds...Perfect Sense is, it's | :48:10. | :48:15. | |
quite an odd idea. It's what attracted me to it apart from | :48:16. | :48:24. | |
working with Euan. It's a love story saepbgs set against a global | :48:24. | :48:27. | |
pandemic where people gradually lose their senses, smell, taste, | :48:27. | :48:31. | |
hearing, it goes on and on. And how, in a sense, in a way about the | :48:31. | :48:35. | |
human spirit and how we cope. How everyone copes with that. A lot of | :48:35. | :48:39. | |
the film is set in a restaurant where Euan is a chef and I play the | :48:39. | :48:44. | |
restaurant owner. So, it's how, again, doing a lot of cooking this | :48:44. | :48:48. | |
morning, how they adjust, how they cook in the kitchen to, for the | :48:48. | :48:52. | |
customers who can't smell and then they can't taste. They need another | :48:52. | :48:56. | |
kind of experience, a visual experience. How do you prepare for | :48:56. | :49:00. | |
something like that, playing for someone who can't see or hear? | :49:00. | :49:07. | |
can't really, you use your, you can't really. Senses? You use your | :49:07. | :49:11. | |
imagination really, acting is a, I always wonder about research and | :49:11. | :49:14. | |
stuff, of course you do research and stuff like that, but at the | :49:14. | :49:19. | |
enof the day if you can't do it, you can't do it. We do it because | :49:19. | :49:22. | |
we've a highly tuned sense of imagination. You just sink into it. | :49:22. | :49:32. | |
:49:32. | :49:34. | ||
OK, we have a clip. Life goes on. It will come back, | :49:34. | :49:37. | |
people will ask each other out to dinner again. They'll toast each | :49:37. | :49:42. | |
other in there while we take care of their needs. Yeah, selling flour | :49:42. | :49:51. | |
and fat. No, anything but flour and fat. | :49:51. | :49:56. | |
We'll be all right. So, everyone in the world has this | :49:56. | :50:03. | |
disease and they slowly start? it goes right across the globe. | :50:03. | :50:08. | |
it got a happy ending? In a way, yes, it has, if you like a hopeful | :50:08. | :50:14. | |
ending. In terms of relationships, yeah. | :50:14. | :50:18. | |
20 years you hadn't acted, with Euan, what was it like. It was | :50:18. | :50:22. | |
quite funny, the first morning, it was kinda weird, the first morning | :50:22. | :50:25. | |
I walked into the make-up trailer, there was Euan sitting there. I | :50:25. | :50:32. | |
thought that's a bit weird and then in his usual fashion, "Hello, uncle | :50:32. | :50:36. | |
Denis." I sat down and we were getting made up together and that | :50:36. | :50:40. | |
felt, it was, it just really felt quite strange. Then we walked on to | :50:40. | :50:45. | |
the set and as soon as we walked on to the set to work together it was | :50:45. | :50:51. | |
the most natural thing in the world. It was effortless and easy and it | :50:51. | :50:55. | |
was great fun. What's the secret of staying in the industry for as long | :50:55. | :50:59. | |
as, apart from being good, what's the secret for saying in the | :50:59. | :51:02. | |
industry as long as you have. It's a tough job, sometimes you work and | :51:02. | :51:04. | |
there must be periods when you haven't worked? It's a tough job, | :51:04. | :51:07. | |
it's very stressful. It can be stressful when you're not working | :51:07. | :51:13. | |
and it can be stressful when you are working sometimes, too. I can't | :51:13. | :51:18. | |
say, I've always worked really, really hard. I've worked very, | :51:19. | :51:24. | |
rehard in a sense for everything I've got. You know. There's no | :51:24. | :51:27. | |
replacement for that. You can have an innate talent or whatever, but | :51:27. | :51:33. | |
the rest of it is a lot of graft. You mix it up because you directed, | :51:33. | :51:39. | |
in theatre and TV, over 60 TV roles. Really? I've no idea. But, yes, | :51:39. | :51:45. | |
I've always liked a big range of work. I've done musicals and stuff. | :51:45. | :51:48. | |
Yeah, directing I like very much. I've written a little bit as well. | :51:48. | :51:53. | |
So I just. I like to do a lot of different things. Sitting in the | :51:53. | :51:59. | |
Death Star. That was just the pinnacle. He has destroyed two | :51:59. | :52:02. | |
death stars. Denis will be helping Simon make the final dish so keep | :52:02. | :52:06. | |
your questions about him or any of your questions about him or any of | :52:06. | :52:11. | |
his roles coming in. Fp. On top of that, some other stuff to | :52:11. | :52:21. | |
:52:21. | :52:21. | ||
look forward to on the show today. Feel bar noeud, feel very paranoid. | :52:21. | :52:24. | |
It's Hidden. You can, you're a smart woman, I can tell you're | :52:24. | :52:32. | |
smart because you're not drinking the coffee. Simon's final dish is | :52:32. | :52:36. | |
crispy John Dory with patatas bravas. You can hear the truth | :52:36. | :52:41. | |
about child brides. She is going to be moving in with him tomorrow. | :52:41. | :52:46. | |
Loads to come on the show today and as well as that our gadget guru | :52:46. | :52:50. | |
Lucy is back from her holidays to look at the some of the latest kit | :52:50. | :52:54. | |
including a state-of-the-art heater, some musical ear Muffs and the | :52:55. | :52:58. | |
racing game that we had on last week and the reason why it didn't | :52:58. | :53:05. | |
work last week was that our telly broke, nothing to do with the game. | :53:05. | :53:09. | |
Anita Dobson is in the kitchen with us to help us cook. How is your | :53:09. | :53:13. | |
cooking? I love cooking but I'm not very adventurous, but if the | :53:13. | :53:17. | |
dessert was anything like that lovely strudel was I'm game. What | :53:17. | :53:22. | |
sort of things do you cook at home? Pasta, Spanish omelettes. Very | :53:22. | :53:25. | |
basic. My mum calls it peasant basic. My mum calls it peasant | :53:25. | :53:28. | |
cooking. I think most of us cook in that way where you do things that | :53:28. | :53:33. | |
we like that you know are going to work and you know people will enjoy. | :53:33. | :53:38. | |
If you cook for somebody else, you want to make sure they like it. | :53:38. | :53:46. | |
you ever do dessert, no-one jepbls does desserts. We don't get time | :53:46. | :53:50. | |
now, do with we? What are we going to do. Cappuchino eclairs. The | :53:50. | :53:55. | |
topping Foreign Minister them, the icing bit, we have butter sugar, | :53:55. | :54:01. | |
icing sugar, coffee, a bit of cream. For the pastry, flour and ginger | :54:02. | :54:05. | |
which works beautifully with the coffee. Eggs, the cream feeling, | :54:05. | :54:12. | |
lots of cream, coffee, icing sugar. Choux, pastry, one of those things, | :54:12. | :54:15. | |
everyone worries about it, it's not difficult to do but easy to get | :54:15. | :54:20. | |
wrong. It's like a driving test. What do most people get wrong? | :54:20. | :54:23. | |
happens is that it's combining the eggs is the key to it. That's what | :54:23. | :54:28. | |
I always think. We start with, in here we have butter and water. | :54:28. | :54:32. | |
interrupt you, why is it like a driving test. The driving test is | :54:32. | :54:35. | |
difficult to pass but dead easy to fail. | :54:35. | :54:41. | |
Do you know what I mean. I passed. I don't know. I passed first time | :54:41. | :54:44. | |
as well. I neat a, how many times? Third time, OK. Sorry. I think | :54:45. | :54:51. | |
after two, you should never be allowed to drive. Oh no,Oh No, can | :54:51. | :54:56. | |
I still make dessert. If you get one thing wrong in your driving | :54:56. | :55:02. | |
test you fail. We boil up the butter and the water. Anita, with a | :55:02. | :55:11. | |
we do now, is, tip all of the flour and the ginger into there and beat | :55:11. | :55:16. | |
it so it comes together quite quickly, this is the first part, | :55:16. | :55:20. | |
the easy bit, it's working quickly, you need to make sure that when you | :55:20. | :55:24. | |
put the butter and water together it's all melted, once you do that, | :55:24. | :55:29. | |
straight on and away you go. Then, what you do next. I'm loving this. | :55:29. | :55:36. | |
This is where people get it wrong. We're going to do this with an | :55:36. | :55:40. | |
electric whisk because of time. It's better to do by hand. Crack an | :55:40. | :55:47. | |
egg into there. You have to do the eggs one at a time and whisk it, | :55:47. | :55:52. | |
it's all yours. It's important to make sure that the egg is | :55:52. | :55:57. | |
completely bind before you add another one. Basically, what | :55:57. | :56:03. | |
happens is, let me show you here, when you go home you'll make | :56:03. | :56:09. | |
perfect choux pastry. That's great because it's just about to combine. | :56:09. | :56:14. | |
You can almost see a little egg white. It's important you get rid | :56:14. | :56:18. | |
of that, it's making sure you do that with every egg. Making sure | :56:19. | :56:23. | |
there's no trace of the egg. Then you add another egg and it always | :56:23. | :56:29. | |
remains as one piece of dough. Reason people do, if the egg isn't | :56:29. | :56:34. | |
fully combined, if you try to cook it, it won't rise. We have this | :56:34. | :56:43. | |
beautiful pastry. With our piping bag, twist into your right right | :56:43. | :56:53. | |
:56:53. | :56:54. | ||
hand sao it's right. Upright and go like that. Hold your hand like that. | :56:54. | :57:04. | |
:57:04. | :57:04. | ||
Put the piping bag in, hold it like that and twist, between your thumb | :57:04. | :57:10. | |
and forefinger. Oh, it's coming out. That's the heat in the studio. | :57:10. | :57:18. | |
That's a bit skinny. Go for it. They're nice. That's what you're | :57:18. | :57:27. | |
looking for from the consistency. I always think this bit is like the | :57:27. | :57:34. | |
Generation Game. It is and I do like it. You're getting the hang of | :57:34. | :57:39. | |
it. As long as the pastry is right, even if they are wobbly, they are | :57:39. | :57:44. | |
fine. That's my best one yet. This is | :57:44. | :57:50. | |
when you need music in the background. Pamela Stevens last | :57:50. | :57:55. | |
year when she came on the show said dancing was like being a child | :57:55. | :58:02. | |
again. Yeah, very happy. Kate says what dance are you most looking | :58:02. | :58:06. | |
forward to? To the salary at that next week. That's a bit more | :58:06. | :58:10. | |
energetic? It's insane but great fun. You're going to have to keep | :58:10. | :58:14. | |
your calories up doing this? Yeah, more eclairs. You can eat what you | :58:14. | :58:22. | |
like now. For the topping, we stick into a pan, butter, we stick in | :58:22. | :58:27. | |
soft dark brown sugar. The dance I like is the Argentinian tango. | :58:27. | :58:31. | |
If I was going to do one that's the one I would want to do. It just | :58:31. | :58:36. | |
looks the most skillful, you know where they do the funny leg things. | :58:36. | :58:39. | |
You could kill someone. I think they look good doing that one. | :58:39. | :58:48. | |
like the waltz. I never used to like. Or the Charleston. But it was | :58:48. | :58:52. | |
graceful. I like the controlled skill. They need to get the BPMs up | :58:52. | :58:57. | |
a bit. It's not quick enough. I know what you're saying now, as a | :58:57. | :59:01. | |
DJ, I kinda get that. Basically we bring this all up to the boil. So | :59:01. | :59:05. | |
when it comes up to the boil, let's pretend that's happened all of the | :59:05. | :59:09. | |
butter has melted, it starts to foam up and you can smell the | :59:09. | :59:12. | |
coffee, strong, strong coffee is the key to this. We end up with | :59:12. | :59:19. | |
this lovely mix here. You add icing sugar. And we still that around. | :59:19. | :59:25. | |
It's loads of icing sugar, or so it seems but what happens is, this is | :59:25. | :59:31. | |
what turns it into a delicious icing top. It quickly comes | :59:31. | :59:35. | |
together, you beat it and beat it. What's the difference between icing | :59:35. | :59:45. | |
:59:45. | :59:47. | ||
sugar and normal sugar, smaller gran you'lls? It's powdered sugar. | :59:47. | :59:52. | |
We've We've made sugar together. used to watch football, now we make | :59:52. | :59:58. | |
sugar. You do? That's what boys do these days. For the better. We do | :59:58. | :00:06. | |
like a bit of poety these days. wrote a poem. Cup coffee hot, | :00:06. | :00:09. | |
thirsty not. That's my poem. | :00:09. | :00:17. | |
So, what else are you doing. We let this go cold. Anita, back our | :00:17. | :00:22. | |
stations. This is what we end up with, this lovely, delicious mix | :00:22. | :00:32. | |
:00:32. | :00:32. | ||
and then and then, the spoon. We simply get hold of this mix again, | :00:32. | :00:39. | |
it's getting soft in the studio and we spread this over the top like | :00:39. | :00:42. | |
that. Go for it. | :00:42. | :00:47. | |
Twist it round and spread it along the top. To be honest with you, it | :00:47. | :00:55. | |
doesn't matter if this is a little bit uneven. I'm trying it to make | :00:55. | :01:00. | |
sure it's right. It's lovely. It tastes of coffee. That's the thing, | :01:00. | :01:05. | |
strong, strong coffee is the key to this. This makes me really happy. | :01:05. | :01:10. | |
This is cream, icing, sugar, coffee and vanilla and the same principle | :01:10. | :01:17. | |
with our piping bag, down the middle. | :01:17. | :01:27. | |
:01:27. | :01:34. | ||
All these calories, how fabulous. Stphao -- That's it. Do you need an | :01:34. | :01:38. | |
assistant. Always. Tim is my official assistant these days. Then | :01:38. | :01:44. | |
we simply layer up. Look at that, shall I do that one. | :01:44. | :01:49. | |
There's a job for you in a cake shop in the dancing doesn't work | :01:49. | :01:52. | |
out. Beautiful. That amount you put in there is | :01:53. | :01:57. | |
perfect. You get really good big, fat eclairs and then we sit there. | :01:57. | :02:02. | |
Denis is salivating. I think you can just a whole one and shove it | :02:02. | :02:12. | |
:02:12. | :02:14. | ||
in your mouth. Fantastic. He'll want these every week now. | :02:14. | :02:22. | |
Oh my God, It's a good coffee hit. It certainly is. | :02:22. | :02:29. | |
What's the final dish? Crispy John Dory with patatas bravas. | :02:29. | :02:35. | |
It's amazing. Wayne is bringing a little bit of Athens to cocktails | :02:35. | :02:38. | |
next. Not before we give you a last | :02:38. | :02:48. | |
:02:48. | :02:53. | ||
chance to taste success by guessing # I was yours and you were mine | :02:53. | :03:01. | |
You got, you got The social and Liberal Democrats | :03:01. | :03:06. | |
have their first fully fledged leader tonight, Paddy ash done, the | :03:06. | :03:11. | |
47 year old who entered Parliament only five years ago. The touren | :03:11. | :03:15. | |
shroud thought for centuries to be Christ's burial shroud is a fake. | :03:15. | :03:22. | |
The Roman Catholic Church show tastes show the shroud was made | :03:22. | :03:32. | |
between 1260 and 1320. # I owe you nothing, nothing at all | :03:32. | :03:42. | |
:03:42. | :04:04. | ||
# I owe you nothing, nothing at all Oh, I mean there's all these facts, | :04:04. | :04:11. | |
the shroud, Paddy Ashdown, all I saw there was Bros. I loved them. | :04:11. | :04:15. | |
Who was your favourite? Matt. you tell the difference? You could, | :04:16. | :04:23. | |
you've got twins, you can tell the difference. Between your own two | :04:23. | :04:28. | |
children. No idea. Every day I just go Grace, the and the one that | :04:28. | :04:33. | |
looks around, that's her. Knowing that I was so in love with | :04:33. | :04:42. | |
Bros, it's definitely, I think I was about 15. So it's about | :04:42. | :04:45. | |
1998...no. Unfortunately 1988, I think. Mate, you're making, you've | :04:45. | :04:52. | |
been to Athens? I was in Athens. I was down on the peninsula at a big | :04:52. | :04:58. | |
casino resort and hosting an event and a lecture for the Greek | :04:58. | :05:04. | |
bartenders' society. Did they have any money? Things are getting tough | :05:05. | :05:08. | |
out there. There was no taxi cabs, when I got to the airport the air- | :05:08. | :05:12. | |
traffic control went on strike on the way back. I had wait at the air | :05:12. | :05:14. | |
for the for three hours, delays, delays. | :05:14. | :05:19. | |
It's unfortunate. But anyway. they have alcohol. When things are | :05:19. | :05:26. | |
bad. Ouzo. I created one with Greek flavours for you today but this one | :05:27. | :05:30. | |
is the one when you're serving on the night of the event of the | :05:30. | :05:35. | |
seminars, the yellow jacket. I have lime juice sweetened with vanilla, | :05:35. | :05:38. | |
they're very much into using preserves and jams over there at | :05:38. | :05:43. | |
the moment, too, lemon curd, a couple of teaspoons. A nice little | :05:43. | :05:49. | |
rich. What's in lemon curd, eggs, butter, fresh lemon, sugar, all | :05:49. | :05:55. | |
being cooked down. It has a naoeupsxipbgs, a nice texture drink | :05:55. | :06:01. | |
as well. The most popular spirit in Greece is blended scotch whisky. | :06:01. | :06:08. | |
That is really popular. They love it. Love it. A bit of white cacao, | :06:08. | :06:12. | |
a bit of chocolate, that lemony, chocolatey,isher Betty character | :06:12. | :06:15. | |
with the lime and then obviously with the whisky. | :06:15. | :06:25. | |
:06:25. | :06:25. | ||
A nice combination. There were 150 of us on the resort | :06:25. | :06:29. | |
for three days. That's really hard work! You poor thing. | :06:29. | :06:35. | |
So, were they smashing plates or smashing glasses? No, just, they | :06:35. | :06:40. | |
had a smashing time. Did you not smash any plates? | :06:40. | :06:45. | |
didn't, unfortunately, he really wanted to. We did have some | :06:45. | :06:53. | |
traditional Greek food, It's good, isn't it, Greek food? I love it. I | :06:53. | :07:03. | |
:07:03. | :07:09. | ||
loved the moussaka. There you go, a bit of nutmeg on the top. | :07:09. | :07:19. | |
I will spill it. Not oh, that is absolutely gorgeous. It's lovely. | :07:19. | :07:23. | |
Blended scotch whisky, it has such a good base to it. Delicious. | :07:23. | :07:26. | |
It tastes like lemon cheese Catholic or something. It is quite | :07:26. | :07:32. | |
a dessert drink. They have quite a sweet tooth over there, they like | :07:32. | :07:38. | |
quite sweet food. That's lovely. Yeah. | :07:38. | :07:43. | |
This one is called the Attica fix, based on the old classic drink of | :07:43. | :07:49. | |
using the herbal characteristics and fresh lemon. Or began aand mepl | :07:50. | :07:53. | |
London. I'm going to crush the organo with | :07:53. | :08:03. | |
the lemon juice. Have you heard, the only herb I've heard in drink | :08:03. | :08:11. | |
is mint. Basil is used a lot. Caster sugar to work in with that | :08:11. | :08:15. | |
nice lemon. What the sugar is quite abrasive, the sugar helps to cut | :08:15. | :08:19. | |
into the herb more to release some of the per fumes. It's very | :08:19. | :08:23. | |
delicate herb but you want to get as much flavour out as possible. | :08:23. | :08:28. | |
This time we'll be using vanilla vodka, again a very popular choice | :08:28. | :08:32. | |
of spirit in Greece. Two flavours here to complement that of Greek | :08:32. | :08:38. | |
flavours, coffee, they love their coffee, coffee liqueur. They do the | :08:38. | :08:44. | |
best iced coffee. And ouzo. The aniseed characters. A few dodgy | :08:44. | :08:53. | |
nights on ouzo. The coffee and aniseed with that herb flavour | :08:53. | :08:59. | |
really work. I need to balance that with a bit of vanilla as well. | :08:59. | :09:09. | |
:09:09. | :09:09. | ||
what's the wine. Retsino, very sweet. This is my Adonis shake this | :09:09. | :09:15. | |
one. It really gets you working. The lemon flavour to come out of | :09:15. | :09:20. | |
the peel is really crucial to this finished drink. I have a nice | :09:20. | :09:25. | |
tumbler, crushed ice. Perfect day for this kind of drink. This is | :09:25. | :09:30. | |
called Attica fix. It's based on the spirit citrus, | :09:30. | :09:35. | |
liqueur and herbal notes. intrigued by this. The organo I'm | :09:35. | :09:41. | |
intrigued by. I'm not sure. People go, oh, I don't know, but you'll be | :09:41. | :09:50. | |
surprised. Couple of short straws. That is really delicious. The | :09:50. | :09:56. | |
balance of the organo comes through at the end. That is absolutely | :09:56. | :10:01. | |
delicious. I can't taste anything specific. You can't taste of the | :10:01. | :10:04. | |
coffee or the aniseed. It's the balance of it, you need the | :10:04. | :10:06. | |
expression of flavours coming through with the Greek flavours. | :10:06. | :10:13. | |
you have to get it right. You've excelled. That's fantastic. Thanks | :10:13. | :10:18. | |
Wayne. Both those cocktails are on our website. | :10:18. | :10:24. | |
Now, in parts of the India and Bangladesh girls and boys can be | :10:24. | :10:28. | |
married off at an extraordinarily young age and this document they | :10:28. | :10:32. | |
travel east to fine the truth about travel east to fine the truth about | :10:32. | :10:35. | |
child brides. At 13, this girl is a bit older | :10:35. | :10:40. | |
than the bride in Rajasthan and seems to know exactly what is going | :10:40. | :10:48. | |
The system here is different to what I've seen so far in India. She | :10:48. | :10:58. | |
:10:58. | :11:28. | ||
is going to be moving in with him Herly is quivering, she looks | :11:28. | :11:33. | |
worried, she looks anxious, she can't even bring herself to say "I | :11:33. | :11:38. | |
accept". She is standing there next to a guy she probably barely knows. | :11:38. | :11:42. | |
It's so depressing because that's not how I would like to look on my | :11:42. | :11:47. | |
wedding day. It's horrendous, you can see the | :11:47. | :11:51. | |
truth about child brides on Monday at 9.00 on BBC 3. Welcome back from | :11:51. | :11:54. | |
your holidays, Lucy. Hello. Where have you been? | :11:54. | :11:58. | |
Greece, suning myself. Did you see Wayne, were you on holiday with | :11:58. | :12:03. | |
Wayne?, I wasn't. But talking about Greece does bring back all those | :12:03. | :12:07. | |
memories. Did you drink ouzo? much. That's what everyone says | :12:07. | :12:11. | |
when they go to Greece. Tell us gadget news first. Apple son has | :12:11. | :12:21. | |
taken the limelight this week, announced four new kin Dells You | :12:21. | :12:27. | |
won't recognise it as and android that we're used to at the moment. | :12:27. | :12:35. | |
Amazon has put its own app store, access to 100,000 movies and TV | :12:35. | :12:39. | |
shows. It announced the Kindel touch and touch G3. One is Wi-Fi | :12:39. | :12:46. | |
only and one is G3 connected. All touch screen, no keyboard and an | :12:46. | :12:52. | |
�89 Kindel, cheap as chips, great for anyone wanting to jump on the | :12:52. | :12:56. | |
eReader bandwagon but thought it was a bit expensive. Amazon has a | :12:56. | :13:01. | |
solution for you. Stkpw brilliant. We have three gadgets for. This | :13:01. | :13:07. | |
awesomely styled thing is the Dyson hot. Building on the success of the | :13:07. | :13:11. | |
Dyson air blade. Just what we need, hot air blowing out. It may be hot | :13:11. | :13:16. | |
now but the cold weather is coming in. It's building on the success of | :13:16. | :13:23. | |
the Dyson air blade. And the Dyson air multi-plier. Which looks | :13:23. | :13:27. | |
exactly like this. It's a very clever fan. So, for example, it has | :13:27. | :13:31. | |
an intelligent they were stat, which, when it reaches the | :13:31. | :13:34. | |
preferred temperature it immediately cuts out the heat and | :13:34. | :13:38. | |
will monitor the temperature in the room and turn it back on. It has an | :13:38. | :13:42. | |
automatic shut-off feature, Dyson are excited about this tee tour. | :13:42. | :13:49. | |
Shall I demonstrate. Say Say you are a bit clumsy. You've knocked | :13:49. | :13:56. | |
the fan off, it automatically cut off. Let's talk about the fan. | :13:56. | :14:04. | |
There are no exposed elements, it's safe around children. It uses the | :14:04. | :14:08. | |
multiplication effect that draws in the surrounding air, which then | :14:08. | :14:13. | |
goes over a ceramic heating plate, it gets blasted back out at six | :14:13. | :14:17. | |
times the amount it's getting brought in. It has a remote control | :14:17. | :14:21. | |
which sits on magnetically. Which bizarrely is my favourite bit. | :14:21. | :14:27. | |
lost control later. How much are these? �270,000. Oh. It's worth it, | :14:27. | :14:32. | |
though. Is it. OK. And moving on that these. The kit | :14:32. | :14:41. | |
sound music ear mutfs obvious what they do. On the outside a pair of | :14:41. | :14:46. | |
ear muffs on the inside, head phones. Practical and stylish. | :14:46. | :14:56. | |
:14:56. | :14:59. | ||
Looking good, right. What you see here is a 3.5mm connecter, for any | :14:59. | :15:03. | |
MP3 plan. It has good sound quality, my only credit sifpl, it could be a | :15:03. | :15:11. | |
bit louder but not everyone is like. No idea what you're saying. | :15:11. | :15:18. | |
Adjustible head strap. How much are those? �20. That's pretty good? | :15:18. | :15:23. | |
Yeah. And finally. Let's get our game on. We tried this last week. | :15:23. | :15:28. | |
That's what I heard. The TV didn't work. | :15:28. | :15:35. | |
This is the latest game in the F1 franchise, if 1 2011. You're | :15:35. | :15:40. | |
playing on a bespoke gaming chair worth �10,000. The average consumer | :15:40. | :15:44. | |
won't be able to afford something like this. If you have a spare | :15:44. | :15:48. | |
�10,000 lying around pick one of those up. This game brings a lot of | :15:48. | :15:52. | |
new features to the table so you have sharper graphics. Everything | :15:52. | :15:58. | |
looks that little bit better on screen. It models tyre wear on the | :15:58. | :16:02. | |
new season pirelyi tyres, with adjusted suspension and handling. | :16:03. | :16:07. | |
Obviously you're playing on a gaming chair. This is so cool. | :16:07. | :16:11. | |
you were playing on bog-standard controllers it would be a lot more | :16:11. | :16:14. | |
realistic than previous games. It comes with all the official drivers, | :16:14. | :16:18. | |
circuits and teams of the F1 2011 world championships which is quite | :16:18. | :16:23. | |
good. A bit of realism is always good. There's a huge emphasis on | :16:23. | :16:27. | |
multi-player gaming. So you can race up to 16 people on-line. | :16:27. | :16:32. | |
just getting the hang of this. I've missed my vocation. You can partner | :16:32. | :16:38. | |
up with a mate and compete in the constructor's championship. You're | :16:38. | :16:45. | |
not doing too badly. Shurb, Lucy, I'm concentrating. I'm telling | :16:45. | :16:49. | |
everyone about the game. You can also compete with your mate to be | :16:49. | :16:54. | |
the best driver in the team. Competing against the xaouer is fun | :16:54. | :16:58. | |
but competing against your mate is a little bit more satisfactory. | :16:58. | :17:02. | |
He's crashed, he's out. Thank you. That is such a laugh. I love it | :17:02. | :17:06. | |
when you go into the pits. If you want more information of any of | :17:06. | :17:15. | |
this stuff you need to e-mail us via website. Brand new drama, | :17:15. | :17:19. | |
Philip Glenister as a small-time solicitor. | :17:19. | :17:25. | |
You're a smart woman, I can tell you're mart because you're note | :17:25. | :17:28. | |
drinking the coffee. I'm just a high street solicitor. What you | :17:28. | :17:33. | |
need is an inquiry agent. Mr Quirk wants you to find Joseph, Francis | :17:33. | :17:40. | |
Collins. I believe you know him. Stevie quirk and Joe Collins, | :17:40. | :17:44. | |
you're building a case on them? Actually you don't need an inquiry | :17:44. | :17:50. | |
agent, what you need is a magician. I disagree. You have the special | :17:50. | :18:00. | |
:18:00. | :18:00. | ||
contacts my client needs. What are you after? I'm a lawyer doing my | :18:00. | :18:09. | |
best to get justice for eye client. My client. Do you know what gives | :18:09. | :18:12. | |
you away? No lawyer uses the word justice when talking about their | :18:12. | :18:15. | |
own client. I don't know what game you've got going on here, but I'm | :18:15. | :18:21. | |
not playing with you. Mr Quirk anticipated your reaction. | :18:21. | :18:25. | |
He has some information that he's willing to pass on to you. | :18:25. | :18:35. | |
:18:35. | :18:35. | ||
Information about what? Your brother Mark. | :18:35. | :18:40. | |
That looks great. You can immerse yourself in Hidden, 9.00 on BBC One. | :18:40. | :18:44. | |
Denis Lawson's latest role is in the kitchen. How is the cooking. | :18:44. | :18:49. | |
Are you good? Yes, well, I have a small repertoire, about six dishes | :18:49. | :18:55. | |
that I do. What are they? Very vary from like pasta with tune aand | :18:55. | :19:01. | |
garlic and stuff like that and then, I do cook quite a lot of fish. I | :19:01. | :19:07. | |
love cooking fish particularly like pan fried lemon sole with capers, | :19:07. | :19:13. | |
broccoli. That's probably my speciality. You're in luck today. I | :19:13. | :19:17. | |
smell fish there. We're going to do a crispy John Dory with patatas | :19:17. | :19:20. | |
bravas. Beautiful fillets of John Dory and then we've got, we're | :19:20. | :19:27. | |
going to make it cfpy, so the flour. You could just do it if flour, but | :19:27. | :19:31. | |
what's nice to add is celery salt, papraoebgy and white pepper rather | :19:31. | :19:34. | |
papraoebgy and white pepper rather than black. | :19:34. | :19:38. | |
For our patatas bravas we've got garlic, chilli, parsley, a tin of | :19:38. | :19:42. | |
chopped tomatoes and potato. What does patatas bravas stand for. Is | :19:42. | :19:50. | |
it fried potatoes. Proud potatoes, actually. Brave potatoes. I think | :19:50. | :19:56. | |
it's proud. Make us proud then, Simon. | :19:56. | :20:03. | |
Good. You're such a pro-. We'll start with the bravas. We're going | :20:03. | :20:08. | |
to be a bit wasteful with the potatoes. We want them to be | :20:08. | :20:12. | |
beautiful. It's a peasant dish so in reality what we would do is cube | :20:12. | :20:17. | |
them and chop them in pieces. But we're going to square off the | :20:17. | :20:23. | |
potatoes, taking away as many of the rough edges as possible and cut | :20:23. | :20:33. | |
:20:33. | :20:34. | ||
them into kaoubs about that size. -- cubes. Now that's my work done, | :20:34. | :20:39. | |
it's over to you. Denis, something we didn't touch on earlier on, | :20:39. | :20:45. | |
we've had a couple of tweets about, is the movie you were in local hero. | :20:45. | :20:53. | |
E-mail from Paul Bradford says "One of my favourite films." That's nice. | :20:53. | :20:56. | |
It was shot on the west coast of Scotland, which is extraordinary | :20:56. | :20:59. | |
and also on the north-east coast as well. But we spent about five weeks | :20:59. | :21:03. | |
on the beach on the west coast, it was just amazing. You're a big fan | :21:03. | :21:07. | |
of shooting films. You've said Scotland is one of the best places | :21:07. | :21:12. | |
to film? It has a phenomenal range of locations from Glasgow and | :21:12. | :21:14. | |
Edinburgh which is an extraordinary-looking city and | :21:14. | :21:19. | |
right across the board from the lowlands up to the Highlands and | :21:19. | :21:24. | |
the Highlands as well. You're not Scottish, are you? No, not really, | :21:24. | :21:29. | |
no, I'm from Essex. I must get on with these potatoes. It's a good | :21:29. | :21:32. | |
Scottish accent? It's years of study. | :21:32. | :21:37. | |
What we do with our spices, with our celery salt and paprika and | :21:37. | :21:41. | |
white pepper, we mix that together with the the flour and they pop the | :21:41. | :21:46. | |
John Dory. We call it John Dory but it's a French word for golden | :21:46. | :21:51. | |
yellow. The reason it's called that is, when you look at it from above | :21:51. | :21:55. | |
and it's in the water it has a golden colour, golden yellow, but | :21:55. | :22:03. | |
we call it John Dory and also known and St Peter, because the black | :22:03. | :22:08. | |
marking here is because St Peter dipped into the sea of Galilee and | :22:08. | :22:14. | |
picked out a John Dory. That's all very biblical but I just say John | :22:14. | :22:24. | |
:22:24. | :22:25. | ||
Dory, what's the story. Is that what you youngsters say. What's the | :22:25. | :22:33. | |
John? That's good. We dip it into our flour and pat off the excess. | :22:34. | :22:39. | |
We're going to semi-deep fry it, not into a deep fat Fryer but | :22:39. | :22:42. | |
plenty of oil. It will curl up because you have so much fat around | :22:42. | :22:46. | |
it it will make it can you recall up. But that's fine. Nothing wrong | :22:46. | :22:50. | |
with that. Let it crisp on one seed and then flip it over. Denis, | :22:50. | :22:56. | |
rumour has it that you're quite the dancer. And we have the Strictly | :22:56. | :23:01. | |
guys on? I come from a dancing kind of family. Whenever I, actually, | :23:01. | :23:04. | |
through my career, whenever I wasn't working, a lot of actors go | :23:04. | :23:08. | |
to the gym, I would do dance classes because I wanted to do | :23:08. | :23:13. | |
musicals. I thought I could score in musicals and in fact that paid | :23:13. | :23:18. | |
off frbgs that broke my career doing a musical called Pall Joey. | :23:18. | :23:25. | |
All in all I did about 25 years of dance classes. Obviously not | :23:25. | :23:30. | |
consecutively, whenever I was not working it was a great thing to do. | :23:30. | :23:34. | |
Classical dancing? Well, tap. Only in the kitchen. | :23:34. | :23:39. | |
Would you ever do Strictly? Oh, I don't know, nobody has asked me, so. | :23:39. | :23:42. | |
There you go. I think there's a couple of people | :23:42. | :23:47. | |
out there who can hear you. Next year, maybe? Who knows. | :23:47. | :23:52. | |
We also have another tweat here from Mike Leigh, do you think your | :23:52. | :23:57. | |
Star Wars films are better than Euan's? That's a mean question but | :23:57. | :24:05. | |
a good one? I just, I'll tell you, I think that that, not being | :24:05. | :24:08. | |
disrespectful to George, really, but I think it's a pity he directed | :24:08. | :24:15. | |
the last three, he didn't direct the three, he directed the first | :24:15. | :24:19. | |
one and other directors came in. He's a wonderful producer and | :24:19. | :24:22. | |
technician but he's not the best director in the world for actors, | :24:22. | :24:27. | |
he's just not. He's a great guy but I think, it's very difficult to | :24:27. | :24:31. | |
direct material you've also written, particularly when it's such a | :24:31. | :24:35. | |
strong narrative drive, as Star Wars has. I think it's quite a har | :24:35. | :24:40. | |
thing to do. -- hard thing to do. My own feeling is they would have | :24:40. | :24:43. | |
been better to be directed by other people with George producing. | :24:43. | :24:52. | |
That's just it. Yes, was the answer then. OK, yes is the answer. We get | :24:52. | :24:57. | |
our patatas bravas, we have potatoes in there, garlic, salt, | :24:57. | :25:02. | |
chilli, a good glug of oil and pop them into a hot oven until they | :25:02. | :25:07. | |
brown and crisp. Once that's happened we tip in our tin of | :25:07. | :25:11. | |
tomatoes, we give those a good old stir around and they go back in the | :25:11. | :25:16. | |
oven. Adding more oil. Now, what I would say Denis, I know you're | :25:16. | :25:20. | |
going to go home and make this, make this afternoon but eat it | :25:20. | :25:25. | |
tomorrow. Anything like this, you want all that tomato, oil, garlic | :25:25. | :25:30. | |
into the potatoes. Let them go cold and reheat them. You get so much | :25:30. | :25:35. | |
more flavour, like any dish like that. Now John Dory, we fried that | :25:35. | :25:39. | |
fella, we have these lovely, delicious, crispy fillets of dory | :25:39. | :25:44. | |
and they have plenty of flavour, you have that little bit of paprika | :25:44. | :25:47. | |
and celery salt. Our lovely patatas bravas, when they come out and the | :25:47. | :25:51. | |
smell of them is gorgeous, that's what we get. We made these | :25:51. | :25:55. | |
yesterday and have reheated today. All of the potatoes are packed full | :25:55. | :26:01. | |
of oil and tomato and garlic and chilli. Just to cut through that at | :26:01. | :26:07. | |
the end, we have a good sprinkling of parsley. | :26:07. | :26:12. | |
They are very proud. Thing is, if you go to Spain, more often than | :26:12. | :26:19. | |
not what you'll get is patatas bravas, deep fried kaoubs of potato | :26:19. | :26:22. | |
with spicy tomato sauce, this up the ante. With these I think you | :26:22. | :26:27. | |
can eat them cold, hot, with anything, fish, meat, whatever. | :26:27. | :26:31. | |
What we're going to do to serve this, it's a simple, simple dish to | :26:31. | :26:38. | |
do. This can be added to your repertoire. Easily. I'm taking | :26:38. | :26:43. | |
notes. We've cubes of lovely patatas bravas on the plate like | :26:43. | :26:51. | |
that. Drizzle. A touch of oil on there. You just did a cooking | :26:51. | :26:56. | |
course at Billingsgate market? did, it was great. Did you do John | :26:56. | :27:03. | |
Dory. We did loads of fish and gutting. It was great, I loved it. | :27:03. | :27:07. | |
There we sit our dory on top. So you have this lovely delicious | :27:07. | :27:17. | |
:27:17. | :27:20. | ||
flavour of the dory and underneath packed full of garlicy, tow tomato | :27:20. | :27:27. | |
We won't nibble on that. Now the deja view. Yes, the deja view year | :27:27. | :27:34. | |
deja view. Yes, the deja view year when the Bros sang this song. Was | :27:34. | :27:42. | |
1988, I think. Was it 1988. I lost the card. | :27:42. | :27:47. | |
One of us got that right, then. got it right. No-one has confirmed | :27:47. | :27:56. | |
it to me. It was 1988. Do you want to try that. Got some questions and | :27:56. | :28:00. | |
E-mails and tweets in. Sarah says to Anita, what type of teacher is | :28:00. | :28:10. | |
Robin, fun, bossy, firm or gigly? He's fun, firm and gigly. | :28:10. | :28:16. | |
But not bossy, well,..I Have my moments, Now and again. But he's | :28:16. | :28:20. | |
fantastic. For me he's the best. He makes it fun but he manages to keep | :28:20. | :28:25. | |
it focused and he teaches you well. Do you do teaching anyway, or do | :28:25. | :28:28. | |
you? Not an awful lot. I have done in the past but I came from the | :28:28. | :28:31. | |
theatre world so I came from that straight over to this, so I haven't | :28:31. | :28:35. | |
done a lot of teaching but I love it. The most rewarding thing is to | :28:35. | :28:39. | |
love someone grow from week to week, starting from pretty much scratch | :28:39. | :28:44. | |
and turning them into beautiful ballroom dancer by the end. | :28:44. | :28:48. | |
have to take the assets of every dancer and think that's what I'm | :28:48. | :28:53. | |
going to put in this song, the dance is as much about you as | :28:53. | :28:56. | |
Anita? Yeah, I have a reputation to keep up at the same time. | :28:56. | :29:01. | |
Are you going to make her a winner? I think she's already a winner. | :29:01. | :29:07. | |
Just judging by week one, as Anita already said. As far as she's | :29:07. | :29:12. | |
concerned she is a winner already for taking part and giving it a | :29:12. | :29:16. | |
shot. And for finding something I love. You do love it. Amanda was | :29:16. | :29:21. | |
just saying, you fancy doing a bit of Strictly? Well, if it came up, I | :29:21. | :29:23. | |
don't know, yeah. It might be interesting. | :29:23. | :29:31. | |
I assume it's very, very hard work. That he had theme it. Used have | :29:31. | :29:35. | |
Luke Sky Walker. Not in the helmet, I'm sorry. | :29:35. | :29:39. | |
All right. Brilliant. That's it for this show. Is that good, do you | :29:39. | :29:45. | |
like that? No, it's terrible, but what can you do! Thanks, to Denis | :29:45. | :29:49. | |
Law son, Anita and obviously Robin. Good luck with your film and | :29:49. | :29:54. |