04/12/2011 Something for the Weekend

Good morning. We have Mark Cavendish here. Here, are guests

who proved that Britain does have Plus a look at next week's telly.

Welcome to Something for the Weekend. Let's avoid talking about

football this morning. We'll come back to that, Tim. Why, have I

missed something? We played Liverpool again. What happened?

Liverpool won again. I wasn't going to mention it again because I

assumed we'd win. We always do at Stamford Bridge. What Liverpool are

is they're a great cup team. They're a great cup team and the

biggest cup of them all is the Champions League. Who are you

playing in that next week? I don't know. Of the five times we've won

it...! See what I have to put up with every Sunday morning! Let's

talk tennis instead. I played in my tennis match this week. We have got

some pictures. For the last six months, I've been learning tennis.

That's the end shot with Jamie Theakston, Denise Lewis and

Lorraine Kelly. That's us before we went in, very nervous there.

you chewing your nails in anticipation? I am, ver all very

nervous and there's more -- very, all very nervous. You look happy

there? We won a point. There I am. Look at that! Nice loose grip. Not

gripping that. How did you play? Out of ten what do you give

yourself? It was hard to get into it because there was a tie-break

situation. I wish I played better, enjoyed the warm-up, wish I could

have done more, I let you down by losing, I let tennis down. You are

quite competitive aren't you? trying my hardest not to be, but I

was. I can imagine. Did you snap at Lorraine at all? No. I bet you did.

Lorraine did all right. But we were playing against Olympian Denise

Lewis. Slightly unfair because I could imagine that she would have

beaten you on her own. What?! Knocking them back for fun! She was

great. It was really good. The whole idea is that it's run by the

LTA, there's a free website where you can find people you want to

play tennis against, so allplaytennis.com is where you go

to. I'm going to carry on because tennis is a great sport. Gets in

the head. Love it when you rip a forehand, it's really nice. Not

that I did many the other day! The first serve I did was brilliant,

they called me foot fault and I'd never considered it the whole time.

I don't know what it is. You miss a moment to have a go at the umpire.

It was too early otherwise I would have slammed the raquet down and

moved on. Diversity got into the nation's affections two years ago

and Ashley, Jordan and Perri will be with us later. I'll be down

there. Might teach them a few moves. Having become world champion, Mark

Cavendish, the fastest man on who wheels, will be talking about the

MBE and his nomination for Sports Personality of the Year.

Too many questions to ask him! It just doesn't stop. This morning,

Tim had things on his phone and fired off about ten very

intelligent hard-core questions, he was like that, oh gosh, morning!

friends are obsessed with cycling so they are e-mailing me loads of

questions about it. People are obsessed. If you have a question to

ask Mark or the boys from Diversity, e-mail us or tweet us.

Simon, what can we expect from you today? Some nice things today, low,

I think. We'll start off with oven roasted smoked haddock with black

pudding and cauliflower. It's delicious flavours. Black pudding

is delicious and a touch of mustard in with the cauliflower makes it

delicious aubergine and bean casserole, big wintry flavours,

molasses, mustard, chilli and if you think of a beanie stew towards

chilli with sweetness in it, it's that flavour profile. Nice and

wintry. That is exactly what it is. Chocolate biscuits that we are

making with Mark for desert. Nice and short, delicious. You like

making the biscuits, Tim, this could add to your biscuit repertory.

Do you make biscuits? Only general jer How do you get time to do all

of this? I don't, I've done it twice -- ginger. Like every week

you are b cooking biscuits. They take no time at all. When you have

people coming round and you have home-made biscuits, it's great.

Especially when they come out the oven. Yes. Then they try and sell

your house to them. Ginger biscuits here all the time! Just got the

bread proving, yes. Finally today, there's an extraordinary ingredient

which is called Nduja like chorizo flavours, Sa L'ami flavours and

it's softer than that. Where is it from? Southern Italy. It's missing

a vowel. I know. You would imagine it's Spanish but it's Italian.

do you say it? Enhduhya! Here is a taste of what else is to come on

the show today. We meet the ladies who bake in the bread experiment.

Only been making it for about six weeks. Take a look at Mark

Zuckerberg inside Facebook. It's a lot of work to maintain and grow

stuff so there's not a lot of time to talk to people.

We are all on thin ice in Frozen Planet. The ice has been thinning

fast. In fact, it's halved in thickness since 1980.

Wayne Colins is back from Greece. Feeling Christmassy? I am. We've

got three weeks to go, so I'm going to kick off with a lovely festive

Christmas party drink variety. think it's Christmas all year for

Wayne. Think what he does for a living, making incredible drinks,

every day is party day in Wayne's World. Teaches people to make them.

Delicious. What are we making? I love this smell. You are not keen

on it? Not at this hour in the morning. It's quite strong.

could smeling it in rehearsals. like kedgery. I feel I need to eat

smoked haddock with mashed potato. Fine, we could do that. I don't

know why. Really buttery? Yes. butter is what you want with smoked

haddock, black pudding, butter, lemons, cauliflower, more butter,

lemons, cauliflower, more butter, cream, mustard, Tim's cup of tea!

So, first of all, this is our smoked haddock, our glorious... Is

that nice tea? Can't beat a cup of tea, whey-hey!

You can cook this as it is. You are going to trim it and follow the

line. Where we have this belly flesh here, the natural line, try

and fol Le that curve through to trim it back -- follow that curve.

Presentation is always King, but you don't have to do this. When we

cook fish, generally speaking, we'll tend to fry it. Sometimes it

will go in a curry or whatever. One of the most delicious ways to do it

and get lots of flavour in is to simply stick it in a bit of foil.

Get lots of flavour in there and that delicious thing is the thing

to do. Pop that in the middle of the foil, Tim. And then, oh, no,

there's more! We want those three bits of butter equally spaced on

the top. We are going to sprinkle a bit of pepper on those. No salt

because the smoking process gives lots of natural salt. Then squeeze

a load of lemon juice over the top. That's it. Smells amazing actually

now you have done that. The butter will give us some delicious

richness in there and the lemon cuts through some of that intense

flavour and we'll make our own little lemony butter sauce. Would

this be nice on any other fish? Sea bass, butter and in the other

like this Perfect, a little splash of white wine is good too. A gap

around it Tim so it cooks, not tightly packed. You could do this

in advance, put these on and it marinates a wee bit as well. Then

once you've sealed it, pop it in the top oven, away we go. Meanwhile,

what we do with our black pudding, we are just going to fry off three

slices of this. Top oven, Sir? Beautiful. That'll take about ten

to 15 minutes, max. Did you see the final of I'm a Celebrity last

night? I'm upset, been watching it since it started and I missed the

final last night. Mark and Dougie at the end were really quite sweet.

Yes. They had to do the seating competition. I thought after doing

all that, I could eat anything now I reckon. I was watching. Some of

the things they have to eat are quite... Fish eyes last night and

worms and stuff. Some things are quite... I reckon I could do it now

after eating everything on here. That's not insulting your food by

the way. What was the sea thing? The sea urchin, that was hard!

they have to eat, you know... Private bits and stuff. But it's

just offal isn't it, we've eaten lots of offal on here so I could

just eat anything I think now. you think? Yes. I would struggle.

Whenever I watch it, it's when they've eaten eyes, they're the

things I always find a bit weird. Once it's in, it's all right. I

think the key to it is - not that any of us will be doing this soon -

but the key to it is to try to taste the flavours and enjoy them,

rather than ignore them. Then you will be sick. Think if they are

edible. If you gave me duck hole, I would think it was weird but I

would eat it because it's a delicacy. When you are having it

here, it's cooked and seasoned, but in the jungle, you are just getting

it on a plate. I think the reality of it is that when he came down to

it, when you smelt it, that might be the thing that could twist it

for you. The idea of it is worst than doing it, that's what I'm

saying. We've done snails. Insects don't bother me. I would be fine

putting my hand in and feeling a rat or spider, that won't bother me,

she says! It would be the bore Tom that would get to me. Some of the

other celebrities would get to me. You might be right. The fish is in

the oven, the black pudding a cooking away. Lovely smoky flavour.

We are going to finish with butter. A cauliflower puree. Lou, you've

done nothing, do you want to do something? Tim, you chuck it in,

I'm learning. Looking forward to watching the cauliflower, my kids

love cauliflower cheese. A puree I think is a really nice thing to do.

Basically, all that lovely flavour, then we are going to add other

flavours that bring a lovely texture. Brings a smooth texture,

so we puree that. As that is pureeing, drop in four bits of

butter, one at a time. One goes in, let that begin to work in... Oh...

So as it breaks down, it starts to emulsify so you get that creaminess.

Do you cycle? No, I wish I did. It's time I think. Again, everyone

that cycles becomes obsessed with it. I've tried it and I don't like

it. Cycling? Cycling. It hurts. you are doing it to just try to get

somewhere. Mark's got this charity thing going, I'm contemplating it.

Great for fitness. Belgium to London. Great. Mustard, butter,

cream. Salt and pepper and call flower and a bit of stock. That is

lovely. You could put another really nice flavour in there, a bit

of curry. Curry with cauliflower is a fantastic flavour. Gary Kemp is

obsessed with cycling. I don't get it. Maybe it's one of those

things... Are you going to cycle with me, 300 miles from Belgium to?

You are suggesting that I wouldn't be able to do that, Tim. Oh, hello!

I'll have you know, my fitness level is quite good. Right, you're

on. Mark, we have signed up Louise as well. I've heard in my ear

tandem. You will be on the back reading Vogue and I'll be like that,

argh... With a pillow! Imagine cycling can Tim and the number of

things you would love... You will be doing it as well, we'll be like

the Goodies. I'm one of those people that go for a run and after

three minutes I think I don't think I can finish this. Love exercise

but I'm not sure I can handle the cycling. Three days. Do you know

why I would love to do it, A obviously for the charity aspect

but it's so good for you, to get that level of fitness. I've never

been that fit where I would be able see that's slightly crispy on top.

I can never get that to happen. Why is this 1234 Maybe you don't have

the oven hot enough. It is 200 degrees. Make sure the oven's good

and hot beforehand. Otherwise I dry it out? You put it in a cold oven

and it's drying out before you cook it. This would be a good hang over

cure? It would be. Look at that! Chef! You do know he's a

professional chef? I'm remindeded every week. Can you snip some

chives for me. Where are they going? On top of our fish when it

goes on. This lovely Buttery, lemony smokeded piece of haddock.

Any bits of juice that are left... Juice it up! Pour that over the top.

Lemon and butter. Quite heavenly. Tim, go for it. You've a great

combination of flavours. The cauliflower with mustard in. Smoked

haddock. Then the black pudding underneath. Oh, yeah. I actually do

really like haddock. That with Buttery mash and a poaching egg.

That works so lovely with black pudding. Next is an aubergine and

mush room casserole. It is like a good breakfast meal.

The creaminess of the cauliflower. Lots of butter. Now Cath Vickers

and her friend are trying to bring back a sense of community by baking

commercialy. 9 the ladies decide to road test their early batches in

road test their early batches in the The Big Bread Experiment.

It is one of the Yorkshire's most prestigious events. They will be

judged against the region's top producers. Presentation will be

vital here. As will the quality. Of LAUGHTER

You've got six more slices of that to cut! Despite some quality

control issues, Hello. Hello. lure of free samples soon brings in

the crowds. Hello. Do you want to try our bread? We are group of

Otley women and have been experimenting making bread. We've

only been making it for six weeks. If you've any suggestions, there is

a picture of the hall just down the road. We're hoping it will be

restored. Then we can all bake with its flour which we'll grind there.

Can we have a loaf then, please? thought people would just walk past.

But they're not. Well done, ladies. Do you like that? That's lovely.

we were selling it, would you be prepared to buy it? That's

georgeous. Yes. If you need to wash The Big Bread

Experiment, it starts mopped at 7.00pm on BBC two.

Our first guest got a gong from the Queen and became the first Briton

to win the Green Jersey in the Tour de France.

Riders on the right hpbtd side squeezing through. Cavendish in

third position. He didn't quite make the wheel there. He'll find a

gap. That's what Mark Cavendish does. Can Cavendish find a way

through? He's hem in the at the moment but he has an explosive

finishing power. The line's getting nearer and nearer. Can he come

through? Here he comes. The He will be the world champion. He's the

world champion. Mark Cavendish has won the world title for Great

Britain and we've waited since 1965. Yeah! Welcome to Something for the

weekend, the world champion Mark Cavendish. It is quite an unusual

event. It is Britain taking part. The thing we know most is the Tour

de France where where you're racing in a team. It is all British riders.

How much did that one meefpb mean to you? Massive. Any time you pull

on the national jersey, you're doing it for pride. We are a proud

nation. Any time you pull on an England shirt, there's something

about it that's different. The Tour de France is my job. I get paid to

do it. It is the biggest thing in the world. I have to perform. When

you are doing something out of pride, out of doing it for your

country, it is a big thing. It is three years in preparation. Bradley

Wiggins is a friend of our show. The other riders. They got a plan

to get you through to the final because you're the sprinter. That's

how it works? Yeah, it is about control. There are 200 bike riders

from every country in the world. You can have anything from one

rider per nation up to nine riders per nation. Depending on who's

qualified. We qualified eight riders, 16 British profession als

get points. We set a plan three years ago. We knew what the course

would be. A sprint. The fastest sprinter in the world was me and

thankfully still is. For anyone who does apt know about cycling, you

ride for how many hours before you have to put a sprint in? About

eight hours. About 340 miles. you sit on the back of the group

waiting, thinking, I have half a mile here, I have to start getting

to the front? If you're at the back it is harder. I stay near the front

but my team is in front of me sheltering me. It is all planned.

You just know the moment where you have to go.? Yeah, it is like

playing chess. Tactics. Just put it into place, a lot of decisions in a

split second. You must train incredibly hard to have that level

of fitness and still be able to sprint at the very end. It is like

any job. If I don't put the work in, somebody's going to better than me.

How many days, how many hours per day does it take to be as good as

you? Six hours a day. I go to Majorca with the team and it goes

up to eight hours a day. With the team so it's not boring. You're

having a baby at the moment? Well, Peta is clam --!. The travel must

be tough. Do you have to travel a lot? Away 200 days a year. People

think it is just the Tour de France but we are racing 100 days a year.

I'm riding my bike 50,000 kms. Have of that is racinging, half is

training. You won an MBE for your efforts? You went and pick it had

up this week. You went and met the Queen. How was that? All right. She

was all right. Bit of banter! she friendly? She was was. Did she

know anything about cycling? think the guy was telling her what

to say. She asked what I had done. I said the Olympics would finish

outside her house but I don't think she was amuse! I see huge groups of

men going out cycling on a Sunday afternoon. It has become bigger in

the last few years. Even driving in, silly hours, there were loads of

riders out. They take it seriously? Tell me about it. They have the

full outfit. Yesterday a guy came past me and I thought, can't have

this! Someone wept past you in your training! Oh, no. When do you

decide to be a sprinter? Really it comes just naturally. When you're a

kid, you're good at everything. Once you turn pro, it is like

everything, a footballer could play in any position as a youngster, you

quick a ball around. As you get older, you drop into a position.

Physically I'm good as a sprinter and that's it. How do you realise

you're good at cycling. In football, rugby, there are scouts who pick

out the kids which show some kind of... They're not that good, I

slipped through the net! You win bike races. You just literally find

local bike races. I was young, I started racing on the Isle of Man.

I started winning in England. Then I wanted to win in Europe. When you

win, you can't argue that you've come through a good system. If you

win, you win. Simple as that. work your way up. Mark, Sports

Personality of the Year, you're up for it. Quite a lot of competition.

Do you think you can win it? don't no. With me sport, what I put

in I get out. Or the team puts in we get out. You're joint favourite

with... I can't remember. Is it Darren Clarke. What about the

controversy, no women on the short list? This year, there's been

incredible performances by women and men. The swimmers have done

good. Ironman too. There's a lot of good with the menace well. It is

not nice but I think the best way to do it is get best sportsman and

best Sportswoman of the Year. think that makes sense. If people

are not writing about the sports. They talk about the girl who does

taekwondo and the media are not talking about it. The lick Pimm's

will come this year and there will be loads. Watch this time next year

when we are smashing the Olympics I guarantee it will be different.

a tweet from Stephen who says Mark, what means more, Tour de France

Green Jersey, rein bow jersey or Olympic gold? Like I said before,

they are just different things. The Green Jersey, Tour de France, it is

my job, my profession. It is like playing in the Premiership. Once

you put on the national journey, you're doing it for a pride that

can't be matched. Like the ultimate? We're running out of time

and we need to talk about jour charity. One last question on this,

you've joined Team Sky now. You joined it with Bradley Wiggins. If

you've two stars in the team. Which one of you will the team work for

to get you through the sprints. Both, I wouldn't be there if we

couldn't do both. We have a team next year that can work all across

the board. The guys will work to get you to the sprint and him to

the line-up? Bradley has to go full gas in the time trials. That's up

to him! Are you good mates? Yeah. Mark will stay around to help Simon

to cook a dessert. Still time to get your questions in for him or

Diversity. Now, take some headlines, a hit

tune and a seminal Christmas film, mix them up and decide on the year,

# I'm gonna get deep down # Deep down

This summer, the BBC launches its first new national radio net work

for 23 years. Radio 5 will carry sport and education and it is hoped

it will lure children away from television.

MPs are to carry out an urgent investigation into mad cow disease.

They want to make sure the Government's right to say it is

safe to eat beef. Nt The rebel cricketers will return earlier.

Mike Gatting has no regrets about the tour which attracted mass

demonstrations by anti-apartheid groups.

# Just like the ones I used to know # Where those tree-tops glisen and

you listen to hey sleigh -bells in I'm in Deja View denial. When we

finished the interview with Mark then, I was going to two straight

into the cooking forgetting the fact that we have to go through

this every week. '90S, 93. going to go 1992.

I'm going 91, changing my mind. 91- 92. Cool. OK. Loads of photos this

week, thank you very much. So, how've you got on? Starting with

Lucy and Natalie who are students, Tim. Tax dodgers. Yes, University

of Manchester. They made the apple fudge cake which everybody made

this week and topped with an apple love heart. Busy listening to the

Levellers as they were cooking that. After a hard days' work in the

library. And plaint painting things on their Doc Martens. Plus it's

nice when celebrities write in, it's Si from Hairy Bikers. What are

they studying, by the way? We could guess. Medicine. If I had my time

again I would go to university and study medicine, stem cell stuff and

all that. Just think of the money we could make in medicine! Is it

too late... I don't know what I would study. Medicine, how exciting

is that, getting in people's bodies, having a look around. I'm a bit

skwee mish, I don't really like it. When Flo my daughter was five, she

had a problem with her tooth, it got taken out and I passed out when

they were doing it which is not a very cool thing to do when you are

a dad is it. I was a bit whoozy, as your daughter's there going, daddy,

what's wrong.... This is a great picture. She did the ox cheeks. It

was different. So that starter, we had the smoked haddock, the pureeed

cauliflower and the black pudding. That was one of the best meals you

have made on here. Thank you very much. Absolutely amazing. Olympic

wagon. Do it as a burger, stick it in a bap. We can make more money by

doing add-ons. In a bap, six quid, come on. A quid extra for cheese.

Poached egg, another quid. Yes! winner. Beetroot another quid - get

it up to ten. Cavendishburger and we are made! Aubergine and mushroom

casserole. Parsley, garlic, moll lasses or black treacle, onions,

soft brown sugar, sherry vinegar, ketchup, mustard, paprika, smoked

or ordinary, beans, could be baked beans, whatever you've got, a store

cupboard dish this. Veg stock, aubergines and mushrooms. Button

mushrooms or field mushrooms, fine, whatever you fancy. Tim, if you can

take the top off that one and then take the top off that one and then

cut it lengthways. Again lengthways. Then what we want are pieces about

that sort of thickness I would say. I'll do a bit of work with some

onions, meanwhile. This is a simple casserole, a big hearty casserole.

It's sort of chilly-ish but not a spicy one, it has a warm heat to it.

I was saying yesterday on Twitter to people, you don't have to - my

wise words of the day - you don't have to like everything you eat.

It's there just to do a job stienls. You are looking at me like that,

but surely you don't like everything you eat, -- sometimes.

think indifference I suppose. tasting of the food is such a small

part of it. Anticipation is there. Once you have eaten it... It's an

interesting thing today with Mark Cavendish on the show because he

obviously has to eat food now that he doesn't like, he's got to fuel

up. If you are going to do six hours on a bike every day, you have

got to fuel up, right? Yes. clearly don't like everything you

eat? No, if you are doing it for those reasons. Are these going in

there? In a sec yes. We have left the core on the onions sothey hold

together as a half. We put these in a hot pan and let them fizz away

for a while so you get colour on them and they almost char. I think

what I find most disappointing is, you know when you want something to

eat and you can't get what you want so you end up eating a rubbish

sandwich or something... But it doesn't matter. Oh, do you not

think?! People have a bad attitude with food, it's lovely to eat a

meal, but you have to remember what it's doing for you. I feel sad

about that. If you are doing a six hour cycle ride, you are going to

eat what you want to eat, whatever you need. But that's a different

reason isn't it? No, same with you, you have to live through your life,

so you have got to fuel your body in any way you can and the problem

is in Western society, we have become, people who go, I've got to

like everything I eat. Oh, I do. Don't you think our grandparents

had probably one meal a week they liked and the rest was just fuel?

Yeah, but we don't live in these tie-sms now. Quarter us some

delicious onions -- in these times now. When we go on holiday, the

thing that drives my wife mad is, I can't decide where we should eat

because I think there's always going to be somewhere better around

the corner. When she was pregnant with Flo, we were in New York and I

go, this one looks nice and I would go, there's another place around

the corner and she'd go "I don't care where we go, feed me!". And I

drive the whole family mad. You want to be at the best party.

Grass is green syndrome. Let's assume we have cooked the onions

for four or five minutes. Quickly they start to char. Char them more

than we've got them. You want this charred flavour to be the start of

it. If you imagine this being the kind of dish where, in another time,

Tim, if you and I were going to be cowboys, which of course we would

be, you know. Got all the gear, woo-hoo. And all the attitude?

This is the kind of thing we'd have on the camp fire after a hard day

on the ranch. We'd come back and cook this thing. Get our aubergines.

Sing a few songs. Chestnut mushrooms, in a manly kind of way,

char off the onions, then chuck in the aubergines and mushrooms. This

is the base of it. We've lit the fire. We've got some hard liquor

and we are ready to go. Are we the kind of cowboys fighting Indians,

or are we just hanging out with horses? Just hanging out with

horses, but if the Indians start, I'll fight, it's that sort of

attitude. We've got garlic, onions, mushrooms and aubergines. Cook

these now long and slow. Again this gives us the chance to sort out the

lassos while doing this. It's a slow cook commitment food. Five orb

six minutes to soften it. Then we had the sugar into there. We want a

get a bit of sweetness into there. You may find you think this is

sweet. I know you will think it's sweet. If that's the case, the

balance of the other flavours are up to you. Once the sugar begins to

melt, you start to caramelise the sugar and it gets sweetness into

this dish which is what we are looking for. Once that's done...

How do you stop the sugar from burning? I tried to caramelise

pineapple last night, I just tried and the sugar just started to burn

after a while. Too quickly? Yes. When you put the pineapple in, it

crystallises because the pineapple is wet. You need to slice the

pineapple first and pat it dry. Then the sugar begin Tosca ra

Melise. Are you cooking this on a really low heat -- -- begins to

caramelise. Bring water in. Caramelising is difficult. Easy to

get wrong. We are going to add some molasses or black treacle or golden

syrup or honey, a good source of palm sugar. The balance of it is up

to you. I'm going to have plenty of this. You will find it sweet. We

have some lovely paprika in there, some mustard. If you decide you

want the balance to be different. Increase the mustard, the tomato

ketchup, then some sherry vinegar, add malt or any kind of vinegar to

it. Chuck in the stock. Then we chuck in our beans. Give it a good

old stir around. We'll ask Mark what his take on food is, he must

have a completely different take on food than us. But I wonder what he

does for enjoyment of food, you know. I wonder if he ever does

because it must be a hor for him, every day he must think, I've got

to get all the calories on board and the carbs and everything else -

- it must be a chore for him. force, they're wanting to pile in

theical rays, they are eating lots of food where it's not exciting but

a we need to get these 4,000 or 5,000 calories on board, so there's

lots of things in there. Do you not think that would help the weight

issues of our country when they report them in the thing that we

are the most obese country, obesity is at a high level, if we change

the attitude. That whatever we should eat, we have to eat it?

are entering into a political arena there. An interesting campaign!

are going to talk about your eating habits when we cook desert.

Great big bowl full of this. You can have it with rice, mashed

potato. Acidity with yoghurt on the top. It's marred to make dishes

like this look pretty isn't it? is. You need expensive delicious

Crockery. So you think I'm going to think this is too sweet? Yes.

If you were going to make it, I like the sweetness, but if you

don't, a bit more vinegar and ketchup and mustard in there will

bring it round to what you want. Needs a bit of bacon many there or

something. Pork belly. That's lovely! What's next, Simon? Next we

are going to make some stripey biscuits with Mark. They look like

little socks. You can find all the recipes on the website. That is

also the place to go for your e- mailing your questions to Mark and

Diversity and you can also Tweet us. In seven years, his business has

grown from a zero to 80 million uses. Whilst we have seen the

fiction in the social network, this is the chance to see the real Mark

is the chance to see the real Mark duckerberg Inside Facebook. In 2005,

the year after it was launched, Facebook hit five million users.

The big investment companies in Silicon Valley's Sandhill Road

started paying serious attention. Big companies want to buy this from

you? Yes, but it's a lot of work to grow it and maintain it so there's

not a lot of time to talk to people. Soon, the very biggest players in

technology didn't just want to invest in Facebook, they wanted to

buy the entire business. In 2006, Zuckerberg's face was on every

news-stand when he refused an offer from Yahoo for a billion dollars.

Everyone around the company, investors and executives were like,

we could seal St Helens this thing for a ball dollars. The next year

Zuckerberg opened Facebook up to anyone with an e-mail address.

Suddenly, 50,000 new users a day were joining. Sfrpblgts dude,

you're on TV... Facebook was courted by Microsoft with an offer

that made a billion look like an insult. When Microsoft in 2007

offered $15 billion for it, he wasn't interested in taking that

either. That to me is the most amazing story because when he was

23 years old, could have made over $4 billion personally, by selling

it, he didn't even consider accepting it. I think that shows

what kind of a guy he is. You can like Mark Zuckerberg on

Inside Facebook tonight on BBC twofplt Having met a dance school

in Essex, our next guests turned themselves into a tightly blended

and ground breaking dance crew. Simon Cowell said I've never seen

dance so imaginative, creative and entertaining. Here they are on

Perri, Ashley and Jordan from Diversity. Welcome to the show. The

problem with X Factor, too much singing! I love Britain's Got

Talent. You get the variety. But you were up against the biggest act

they've ever had in the history of those shows. Can't even think of

her name now! Susan Boyle. And you beat her? We did indeed. When we

entered the show, we did it because we love to do what we do. We're not

trying to do anything. We wanted to show people what we do. We wasn't

ever in there for the fame or to win. It was to do what we do and

share our love and hopefully inspire people. All of a sudden we

were standing next to Susan Boyle with Ant and Dec saying "and the

winner is..." Did you already have your crew set up or did you recruit

people in when you had the idea of going on Britain's Got Talent?

We've never, ever held one audition or recruitment process. This is my

little brother, Jamie and Matt are brothers. Warren and Ashton or

brothers. Perri was the last one to come in. He came to the studio and

he didn't even talk at one point. Just grunted! Taught him a couple

of moves and before you know it, he's doing all. That You're making

a living out of it now. When you started up did you think you'd make

a living out of a dance troup? dancer knows you have to live and

breathe it. You don't ever go, I'm going to take up dancing. You have

to live and breathe it. Take every opportunity, train as hard as you

can. It becomes your life. We never thought, right, wre we are going to

do this, you work hard enough and you want something enough. Dancing'

quite hard in the UK. In America, it is classed ags as a real career.

You can be the star of the show in the West End. Over here, the dancer

facilitate. I think things are changing. People like yourself,

people are realising it is entertaining in its own right,

which is great. That is a big part of what we wanted to do. Perri who

choreographs the row teens? Ashley is the main one. If he has a main

thing he wants to do and comes to us saying we need to try bits out.

We did the buzz Ards in Britain's Got Talent. It is Ashley's idea but

we work as a team. What's he like as a boss? LAUGHTER You two are

brothers. There are three sets of brothers? We know what it is like

with the Gallaghers and stuff. Is there lots of falling out and

stuff? He likes me but I don't... Is he completely boss or? We've all

known each other for so long. It is hard to look at it as Ashley's the

boss. He's our leader who. We'd find things quite hard without him.

We're all friends. Do you do other forms of dancing. Just street. Or

do you do ballet? We didn't start with street. When we were younger,

15 years ago, street was nowhere near as good big as it is now. My

mum was trained in the Royal Ballet. We were doing what would be classed

as street jazz, bar work, real Saturday school stuff. As we got

older we specialised more. Now we train in all the sub-styles under

street, house, popping, locking. in aibls you to be as strong as you

are in street. Is your height a advantage or disadvantage? It is a

disadvantage. Lots of emails. Mark says "who will be throw in the air

when Perri gets too heavy"? They got to get on the weights! How many

hours do you practice a day for it? Your actual show on tour's two

hours long. That's pretaway intense dancing -- pretty intense dancing.

How many hours do you practice? bit like Mark, it is like a two-

hour sprint. You walk on that stage, even when you're off staj you're

wiping off, drink, back on, go. Another eight-minute set. It is

really, really intense. You have to be in the best physical condition

you can be. You're going on a new tour next year. Is it hard to keep

creating... It is not like having a new song where you've a whole new

album. You have to create different dance moves? It is interesting, I

don't know what you guys think, as we grow and evolve our minds grow

and evolve, the ideas which were complex a year ago are no longer

complex. It is evolution. People probably think we do a set, walk

off, do another set. Our shows are two-hour story lines. They are like

touring theatre. It is ground- breaking, no-one else really does

it. We take a theatre show to arenas. So. We'd like to ask you to

do a dance routine. You can't throw Perri because we've a light rig

here! Is there anything you can quickly show us? Sitting down we

can do it. A little bit of angular tuts. All right? All right. Keep

CHEERING AND APPLAUSE It's good to watch. When does the tour start?

the end of March. We're touring the UK, Manchester, London, all the big

places. You've a new TV Show where you teach people how to dance. It

is great. Diversity are not dancing off into the sun set just yet. Keep

tweeting your questions or email them.

Here's what else you can look forward to on today's show.

Frozen planet isn't as freezing as Simon's making nduja and potato

hash. And are the books all good in Rev. The accounts are not quite

ready Archdeacon. You can also look forward to three

of the latest gismos including an eReader that is also a tab et. A

wristband that monitors you 24/7 and a digital smart pen for

sketching. World champion cyclist Mark Cavendish is in the kitchen.

We were discussing relationships with food. I say you don't have to

like everything you eat. You can't like everything you eat. You just

have to fuel up every day? Frplgt it is It is skwierting gels into

your mouth. I have a sweet tooth. It puts me off a bit. Do you have

to start every morning with mashed potato, car bes to get the energy

to go on a cycle race? A lot of people have pasta or whatever of a

morning. I have two bowls of Special K. With rice meals you get

clogged up. Do you enjoy eating? Yeah, man, are you kidding me.

you get days off? Any professional athlete who says they stick to a

strict diet is either lying to you or they are a little sick. You know

what your body needs. You know what is good and bad. You can have

anything within moderation. I went out for dinner last night. I watch

what I eat. People's relaceship, I don't like it. You don't have to

like it. Just eat it. It is good for you. I say to my kids, just get

on with it, eat it! It is far mow pleasant, though isn't it. We've

gone so far that way, I only eat what I like. Rather than I eat what

is necessary to keep me going on a bike. Never going to catch on, Tim.

I'm going to write a diet book. I'm going to write a diet book.

We're going a make biscuits. Similar ingredients. Flour, cocoa

butter, the other biscuit, flour, icing sugar, van I will la and

butter. Mark, you can do the vanilla one. Tip all of those into

there. In any particular order? together. Let's talk about the

charity you're involved in. Right To Play? I first met Right To Play

a few years ago when they were working with my team. Just start

rubbing together, Mark. It is an incredible charity. A lot of times

you don't know what you're supporting. You don't know where

your money's going. Right To Play help underprivileged people around

the world through sport. Anything from, I'll tell you a story about

it. There was a little girl in Sierra Leone, her parents were

killed. She hadn't spoken to anybody for a good few months, a

year even. Had not said a thing. They went out, one of the

volunteers. They rolled a ball to her. She looked at it. Rolled it

back. They rolled it back to her. Eventually, she engaged. Long story

short, she's speaking and living a normal life now. Something as

simple as rolling a ball. It was sgs I could relate to. An

incredible charity. One of the events is there's a cycle race next

summer from Belgium to London. 300 miles, three days. They are trying

to get me to do it. I don't like cycling mark. It hurtsz me on the

inside of my thighs. You don't have to like everything you do! Just do

it! You do a bit of running? I do like running. Running stretches

your hamstrings, shortens them. I do it, 300 miles, how long would

it take you to do 100 miles on a bike? About four hours. So me about

eight, ten, 12! In them trainers, six or seven hours a day. It's a

lot of time on a saddle, that. Shall I do it? I'd have to start

straining now. And you can eat you all the food you don't really like.

Do all the things you don't really like! Mark, brilliant. Really start

pressing it together and join it with the dough. There's our

chocolaty dough, Mark has the vanilla one. Do you like cooking?

I'm in Italy most of the year. I like to do a bit of cooking out

there. I realise I've called these Harlequins but they are stripy.

That's a complete lie. We don't have to like Harlequin s, Tim.

Rainbow Jersey biscuits in honour of Mark. If you have a brown and

white TV. We role ought -- roll out both of these. Give your hands a

quick wash, Mark. We've layered up the vanilla on the bottom and the

chocolate one there. Next thing for you to do is cut down the middle

We'll stack them up. Then we brush some water which will act as our

glue, basically. Lift that piece on to that one. Brown white, brown

white. Give it good old press down. Cut in it in half again. We've four

layers. We want it up to eight. We brush that way, like that. On to

the top, press it down. You can be quite rough with it. You want to

make sure it really sticks together. Do you ever cook desserts? I don't,

actually. When you ride together, do you all talk to each other?

What's the language? We swear at each other a lot. Are people

friends? Everybody respects each other. We are all friends. Everyone

speaks English. French is the actual language of cycling. Can you

speak French? I do my inter views at the Tour de France in French.

There's a lot of comradery. We all respect and know what each other's

doing. It is a hard sport. You must have massive mental strength. There

must be times when you wake up thinking, do I want to sit on a

bike for eight hours today. You've had a gruelling day the day before.

It must be such a hard thing. of Man, it is a weird place. Even

though you have 's... Watch what you're saying...! It is the oldest

race in the world. You have your own tax laws and everything else!

An amazing place to come from? love it, love it so much. A great

place for cycling. It is windy and rains a lot. But when I'm in France

racing, it makes it worthwhile. up with that. We will have a big

load of these. These are lovely and short. They are delicious. Really

drum bly. They are chocolaty. -- crumbley.

They also work incredibly well with a bit of ice cream. Chocolate sauce.

Guys, do you want to come in as They're good. Come on, budge over.

Ashley can't get one. Do you guys have to worry about what you are

eating for the dancing? Depends which member of the group you are

asking! LAUGHTER OK, what are we making four the

final dish, Simon? Doing an egg bake with a beautiful spicy Italian

sausage. Now it's time to dig deep into your memories with a second

# I'm gonna get deep down... # BBC launches its first new national

radio network for 23 years. Radio five will carry sport, education

and it's hoping to lure children away from television with daily

programmes. MPs are to carry out an urgent investigation into mad cow

disease. They want to make sure that the Government's right saying

it's safe to eat beef. The rebel English cricketers will be

returning from South Africa two weeks early. The captain of the

side, Mike Gatting, says he has no regrets about the tour which

attracted mass demonstrations by I'm up here, your morons, come and

get me! You guys give up or are you thirsty for more?

We have to name the year of the BSB, Home Alone, the cricketing scandal.

I went 9146 92. I went to the States in one of those years.

a date? 91. I've never got it right. You did a few weeks ago. December

1991, it was a Christmas film. I was in Greece for five days.

did it go? Brilliant. I was there for a big hospitality exhibition

about everything from hotel decorations to food and you've got

a Bar Academy as well which highlights the cocktail culture

which is growing, especially in Athens and the I I don't knowian

islands. Did you learn any new drinks? Know, I learnt something

about mountain herbs. I'm going to try and find out where we can get

some. Really different from what we have here. Our first festive drink

is a Santa Baby. # Santa Baby... # She's back in the recording studio.

Clementines in there, lots of good flavour. Cranberry juice. A good

load of this vanilla vodka. I love Christmas, do you? Yeah. Has its

moments doesn't it? Christmas is great. A lot of pressure on people

at Christmas. But it's nice seeing people you don't always see, you

know, friends that you catch up with because it's Christmas. This

is why everyone calls me Bah Humbug, I think the present element has

been reduced dramatically, not just for the economy, but reduce it so

it's all about seeing friends and relatives. If it became fashionable

just for one present for your kids. Yeah. And a book for your partner,

rather than huge sums of money. The pressure... I like going with the

kids to choose a Christmas tree and getting it in the back of the car,

ruining the car, then getting the Hoover out after. That's good, all

that stuff. My girls want to get ours this afternoon. I'm getting

mine this afternoon. Six foot, seven foot, all really expensive

this year. A dusting of... Go for the biggest. Snow around the top.

Nice, simple drink. Really elegant. You have to have enough baubles to

fill your tree. Can't fill your Lamborghini. Do I look like the

kind of girl that has a Lamborghini? Yes. Two kids and a

push chair!. This is a bigger, richer fruity Christmassy flavour.

That is gorgeous, that. A bit sweet for Tim. Really good. I like that.

Because of the vanilla. The apple, orange and cranberry. That is

lovely. I'll just try it again just to check it was as good as it was

on the first go! Still as lovely on the second go. Got sombrerys.

Winter berries are all year round. -- some berries. Apple juice, sugar,

lemon juice, black raspberry liqueur. A Christmassy purple

colour. And a shot and a half of cog nag in there. -- cognac. This

one is bold and full of flavour. It has a Christmas richness to it

because of the black raspberry and cognac. I want to write this one

down because I have my girlfriends coming round. Invite Wayne round

instead. That is a much better idea. Good thinking, Tim. Four or five

later and we'll be singing, Santa Baby...

That will be the first and last time Wayne turns up at my house,

he'll go, "I'm not going back there". This is Wonderland, a

really lovely Christmas colour. Really bold kind of burgundy.

That's lovely. Slightly more sour, but it's lovely. The cognac and the

balance of the fruits is good. That's really good. Mashed up

raspberries and blackberries in the bottom? Give that to the girls,

they'll love a bit of that! Both of the party cocktails are on the

website. Thanks, Wayne. Right, having followed wildlife

through the polar seasons, the final ensaid of Attenborough's

Series has a sting in the tail. This is the not so Frozen Planet.

Measuring thickness across the whole ocean was beyond scientists

for many years, until help came The Arctic ocean is of huge

military importance, as it's the shortest route between North

America and Russia. Since the late 1950s, British, US and Russian

submarines have been patrolling the Arctic ocean. But, as well as

looking out for enemy activity, they've also been measuring the

thickness of the ice. Critical when looking for a place to surface.

When scientists got permission to lack at the submarine crew's

records, they discovered that the ice has been thinning fast. In fact,

it's nearly halved in thickness Across most of the ark tig ocean,

there are now just a couple of metres of ice -- Arctic ocean. It's

so thin that it could melt away almost entirely in the summer time

and that includes the ice at the North Pole. If current trends

continue, then there will be open ocean here by summers' end some

time within the next few decades. Frozen Planet is back for the final

episode on Wednesday at 9. Lucy Hedges, the gadget expert is back.

What's happening? Apple might be coming out with its i TV in

Christmas next year. It's exciting because it will be controlled by

the digital Assistant you get on the iPhone 4. It could have retina

display of the iPhone, so jaw droppingly awesome graphics. We are

at an age where we are starting to see TVs with 4K resolution, full HD

resolution. Clearer than real life? Yes, so sharp it will poke the eyes

out. You go into another zone, sharper than your eyes. Amazing.

Mark is here to offer his opinion on what he likes. You like gadgets,

don't you? Yes. You like the magazines and take them on tour

with you. Do you use any while cycling? I use a power monitor,

heart rate and stuff, but I don't believe, a lot of people listen to

music, I don't do that, it's a bit dangerous. I can't go running

without mew zix. Running I do. do you think about when you are

going round -- music. Sometimes I come home and I hate Peter because

I've been thinking about stuff. What have you got? This is the Kobo

Vox. It's a chunky e-reader like the Kindle. It has an LE dech

colour screen and -- LED colour screen and it can read you for you

if you are feeling tired. It won't do it. As a tablet, it's pretty...

Pretty slow. I went to work in my lab. It's in American. Creepy. It's

pretty budget when compared to everything else. It's running

Android 2.3, so it's not got the current software. Got a buggy touch

screen, the process isn't as fast as the top tablets like the iPads

and things like that, but you can browse the web, read e-mails, you

don't get the full Android market. As a tablet, it's a bit... But if

you want one device that has tablet capabilities and e-reading, it's

nice. It's nice for a budget one. As a tablet, it's quite compact.

When you are touring, do you get off the bikes and go straight on

your to tablets and things? Yes, the sky bus who I'm going to be

with next year have got like a central server and you plug in and

can get it from there. What is the next one? I love this.

The jawbone A up. Rubberised. You've got one on Mark, I've got

one. Rubberised sports band that has a motion sensor in it. In

conjunction with this, it monitors your daily activity, sleeping

habits and eating pattern. This is an overview of my activity. It's

been monitoring me and when you want to syh it up with the app,

remove that, plug it in and it sinks up. Bluetooth would have been

costly. You can see an overview of my activity. Landscape mode

presents that in a nice overview. I've done a bit of exercise this

morning, power walking to the studios. And sleep? Yes, this is

how I slept last night. Dark represents the deep sleep, the

light part is light sleep, orange away. -- awake. What about eating?

It doesn't encroach on the apps as such, it's something you do for

yourself, a bit of guilty tripping, Dom knows and McDonalds. Do you

have to mon tour your heart constantly? Yes, we have to send it

in all the time -- monitor. It has GPS and tells you how many steps

you have done in a day and it's stylish, which always helps.

final one? How much was that? and the other one is �170, the e-

reader. This is the Wacom incling pen. It's a pen that records every

You can draw on anything as long as it is up to A4 in size and the

receiver is on the end of the paper it will replicate your drawing

digit alley. We move the receiver. Let's pop it in. Working with the

dedicated software that comes with the device. Give it a moment. It

will pop up on the computer. What's great about this is it records 1,

024 levels of different pressure sensitivity. If you're doing light

strokes, heavy strokes, it will show up. Oh, no, your picture

hasn't shown up. Sometimes if you draw quite closely to the receiver,

it won't show up. Here's one we did earlier. Oh, no, it did work

earlier. It is very, very clever. It is the user! What you're seeing

here, it is replicating someone's drawing. You can see how it goes.

How much is that? �150. What a shock, one of our gadgets didn't

work! For inmore maigs on any of our gadgets email our website. The

Vic ar in this week ear R, verbgs is having some problems with the

accounts. One pair of 36-inch candlesticks, brass. Three pairs of

16-much brass, one chalice. Arch deacon, the visitation is not until

Monday. Emergency home visit to Simon. Thought I'd make a start on

the heavy lifting before Monday. Nigel's been telling me about your

crisis. Which one? Am I an cheek in an unfeeling machine. What would

Jesus do? Thank you, Nigel. glazed over towards the end. Make

that 8hassocks. Do you want to count them Do I look like I want to

count them? The accounts are not quite ready. Anticipating chaos.

Keeping itself won't be faultless. If your money management is like

some of your other skills you will countingout Christian Aid envelopes.

You know how seriously that is taken. There is a Vic ar currently

resident at Wandsworth prison and he's not the chaplain! You can

watch Hev's troops on Thursday, 9.00pm on BBC Two. Are you as good

a cook as you are dancer? He I see a knife, chopping board and Seaham.

I chop ham up for my dog. That's nice. What dog have you got?

little chew with a with a. Have you really? A little tiny one. Do you

put her in your hand bag? It is because I'm travelling so much, she

comes with me everywhere. To the studio. Everywhere. This is

something your little dog can have. An nduja and potato hash. It is the

ingredient we're all going to go crazy for. What's it called? Nduja.

An Italian word from southern Italy.On yopbs are cooking in the

pan with potato. -- onions. This is our nduja, butter, parsley. Chorizo.

Serrano ham, Parma ham. Cheap slices of waiver thin ham it. All

works. All for the dog. We've caramelised onions. We add a big

load of butter. A real indulge epbs. A real hang overon a Sunday

morning? Do we need that much morning? Do we need that much

butter? Is it what's setting this depirb apart. -- dish apart. Let's

take this off. If the bits are too big only you will be eating it.

Keep the seeds?? Yep. If you want to control how hot it is, take the

seeds out. I like the fact you don't know how hot it will be.

knowing what you're going to get. Do you really not cook at all,

Ashley? Stkpwr I really don't cook at all. I heat up. I bet your mum

still cooks for you and brings it round. She doesn't. I do it myself

or eat out a lot. When you're touring and with the guys, it is

catering food. Yeah. Pop the chilli in the pan. This is our nduja. It

is like a soft chorizo. This spread on toast is heaven. Let me smell it.

It smells like chorizo. Where's it from? Southern Italy. Next job, our

ham. Slice, chop, however, you want. Imagine it is for your dog. Then it

will be in the tiniest little squares. I have to get it perfect!

You want it in bite-sized pieces. We slice the nduja down. If you

cook this very slowly now it almost melts. We won't have time to do.

That we'll just chuck it in. This, if you like chorizo... This is a

good idea. Can you buy this in the shops? You can buy it everywhere.

Now? You can get it now. If I was to predict something that would be

in the supermarkets next year, for my New Year's resolution of new

things around this is it. If you cook it slowly, it starts to break

down. We're cooking it more quickly so it is holding together. All that

goes in here. My mum's going to be watching me Muellering this ham.

You're teaching people in your new show, them to dance. Exactly. The

show for the show, the idea for the show came from the fact it is 85%

of British people say they can't or won't dance which I think is

outrageous. Everything can dance. Everyone can throw a shape. There's

different levels. Absolutely. was a case of getting out there,

who are the most unlikely dancers in Britain. Then, in three weeks,

in secret to all their friends and family, teach them. We have a clip

of you teaching. I'm going to just crack some eggs in this pan.

speechless. Are you not worried we can't do it. You'll do it. Are you

not worried for us? I'm worried for you. I'm worried for me too. I've

said, I can teach these guys to dance no problem. Do you know whoa,

where there's a will, there's a way! I know you can't give anything

away. Did they It was tough. These are guys that bend down to the

floor. They do this, and some of them do this. It was really

different for them. You have to watch it. Is a lot of it down to

the fact we don't want to make fools of ourselves. The thought of

dancing now terrifies me. When I was younger, I liked making a few

shapes. People are inhibited about what other people think. It is like

dancing with earphones on to a different song. But they are

letting themselves go. People feel really self-conscious when they

dance. Especially British people. When you go on tour, I saw them

live in the final last year. The difference between live and on TV

is immense. On television it is impressive. When you see them all

together nailing it, it is quite incredible. There's an energy, a

performance we talk about as judges all the time you have to give off

to people. You can't quite get that over on a television screen. That

raw energy and communication is something you need to see in the

flesh. What have we miss snd We've griddled a bit of bread. We've

cracked three eggs into there. Made a little hole in the middle of this.

We put the lid on. All of these will be flavours steaming and

setting the eggs. Look at that. Fantastic. Semi poaching an egg.

Load of parsley on there. Sprinkle black pepper on the top. To serve

this, I think what's quite a nice thing to do, if you do this for

friends and family at home, stick it on a board on the table and

everyone dig in. It is quite easy. It is really easy. A left-over dish.

Lots of spuds, nduja. All these delicious oily bits come through.

We then serve it with a little bit of griddled bread with a touch of

chilli sauce on the side. While Simon plates up the nduja, we'll go

Simon plates up the nduja, we'll go over to Tim.

We've been asking Deja View all day, radio 5's launch. The year was 1990.

If you got that right. Do you want to try it Ashley. A few people

asking to you Perri, how do you keep your glasses on when you're

being thrown about? I have a strap on my glasses. Doesn't sound cool

so I say they are drilled into nigh head head How do you deal with

school while you're on tour? We get a tutor to come along with us. Me

and Mitchell have our GCSEs coming up got to work extra hard. Do you

bore when you're on tour? He has to answer to me if he doesn't! What

age did you start cycling competitively? When I was a kid. I

was racing from 11. Did you start by racing or were you B MXing?

Nobody Nobody in me family did cycling. When you raced and you

were good at it. When you're a kid and you're good at it you get

better at it. It snowballed like that. What age did you start

dancing? MUMBLES SCAM FIVE? AND YOU? FIVE? WHAT ABOUT YOU, TIM?

Six! Hands always straight. Lovely lines! What's that like? Lovely.

You can talk to everyone else. Loving it. Mark, are you planning

your race schedule around the boirt birth of your baby stkph -- birth

of your baby. I just finished the first block of racing of the year

two days before she's due. Next year, you have' Tour de France and

Olympics?. It is all in July. Olympics is six days after the Tour

de France. Do you have enough recovery time? Is Is everybody in

the same boat? Most of the people will be. Are we going to win?

have a good feeling about it. That's time on today's show. Thank

you to all our guests. Next Sunday we are here with Tom Smith from the