Browse content similar to 04/12/2011. Check below for episodes and series from the same categories and more!
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Good morning. We have Mark Cavendish here. Here, are guests | 0:00:01 | 0:00:11 | |
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who proved that Britain does have Plus a look at next week's telly. | 0:00:15 | 0:00:25 | |
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Welcome to Something for the Weekend. Let's avoid talking about | 0:00:36 | 0:00:42 | |
football this morning. We'll come back to that, Tim. Why, have I | 0:00:42 | 0:00:47 | |
missed something? We played Liverpool again. What happened? | 0:00:47 | 0:00:51 | |
Liverpool won again. I wasn't going to mention it again because I | 0:00:51 | 0:00:55 | |
assumed we'd win. We always do at Stamford Bridge. What Liverpool are | 0:00:55 | 0:01:01 | |
is they're a great cup team. They're a great cup team and the | 0:01:01 | 0:01:04 | |
biggest cup of them all is the Champions League. Who are you | 0:01:04 | 0:01:10 | |
playing in that next week? I don't know. Of the five times we've won | 0:01:10 | 0:01:17 | |
it...! See what I have to put up with every Sunday morning! Let's | 0:01:17 | 0:01:21 | |
talk tennis instead. I played in my tennis match this week. We have got | 0:01:21 | 0:01:26 | |
some pictures. For the last six months, I've been learning tennis. | 0:01:26 | 0:01:31 | |
That's the end shot with Jamie Theakston, Denise Lewis and | 0:01:31 | 0:01:36 | |
Lorraine Kelly. That's us before we went in, very nervous there. | 0:01:36 | 0:01:42 | |
you chewing your nails in anticipation? I am, ver all very | 0:01:42 | 0:01:52 | |
0:01:52 | 0:01:52 | ||
nervous and there's more -- very, all very nervous. You look happy | 0:01:52 | 0:02:00 | |
there? We won a point. There I am. Look at that! Nice loose grip. Not | 0:02:00 | 0:02:07 | |
gripping that. How did you play? Out of ten what do you give | 0:02:07 | 0:02:10 | |
yourself? It was hard to get into it because there was a tie-break | 0:02:10 | 0:02:15 | |
situation. I wish I played better, enjoyed the warm-up, wish I could | 0:02:15 | 0:02:20 | |
have done more, I let you down by losing, I let tennis down. You are | 0:02:20 | 0:02:24 | |
quite competitive aren't you? trying my hardest not to be, but I | 0:02:24 | 0:02:30 | |
was. I can imagine. Did you snap at Lorraine at all? No. I bet you did. | 0:02:30 | 0:02:35 | |
Lorraine did all right. But we were playing against Olympian Denise | 0:02:35 | 0:02:38 | |
Lewis. Slightly unfair because I could imagine that she would have | 0:02:38 | 0:02:45 | |
beaten you on her own. What?! Knocking them back for fun! She was | 0:02:45 | 0:02:49 | |
great. It was really good. The whole idea is that it's run by the | 0:02:49 | 0:02:53 | |
LTA, there's a free website where you can find people you want to | 0:02:53 | 0:02:58 | |
play tennis against, so allplaytennis.com is where you go | 0:02:58 | 0:03:04 | |
to. I'm going to carry on because tennis is a great sport. Gets in | 0:03:04 | 0:03:08 | |
the head. Love it when you rip a forehand, it's really nice. Not | 0:03:08 | 0:03:15 | |
that I did many the other day! The first serve I did was brilliant, | 0:03:15 | 0:03:21 | |
they called me foot fault and I'd never considered it the whole time. | 0:03:21 | 0:03:28 | |
I don't know what it is. You miss a moment to have a go at the umpire. | 0:03:28 | 0:03:33 | |
It was too early otherwise I would have slammed the raquet down and | 0:03:33 | 0:03:40 | |
moved on. Diversity got into the nation's affections two years ago | 0:03:40 | 0:03:46 | |
and Ashley, Jordan and Perri will be with us later. I'll be down | 0:03:46 | 0:03:56 | |
0:03:56 | 0:03:58 | ||
there. Might teach them a few moves. Having become world champion, Mark | 0:03:58 | 0:04:02 | |
Cavendish, the fastest man on who wheels, will be talking about the | 0:04:02 | 0:04:06 | |
MBE and his nomination for Sports Personality of the Year. | 0:04:06 | 0:04:11 | |
Too many questions to ask him! It just doesn't stop. This morning, | 0:04:11 | 0:04:16 | |
Tim had things on his phone and fired off about ten very | 0:04:16 | 0:04:20 | |
intelligent hard-core questions, he was like that, oh gosh, morning! | 0:04:20 | 0:04:25 | |
friends are obsessed with cycling so they are e-mailing me loads of | 0:04:25 | 0:04:31 | |
questions about it. People are obsessed. If you have a question to | 0:04:31 | 0:04:38 | |
ask Mark or the boys from Diversity, e-mail us or tweet us. | 0:04:38 | 0:04:44 | |
Simon, what can we expect from you today? Some nice things today, low, | 0:04:44 | 0:04:50 | |
I think. We'll start off with oven roasted smoked haddock with black | 0:04:50 | 0:04:54 | |
pudding and cauliflower. It's delicious flavours. Black pudding | 0:04:54 | 0:05:00 | |
is delicious and a touch of mustard in with the cauliflower makes it | 0:05:00 | 0:05:04 | |
delicious aubergine and bean casserole, big wintry flavours, | 0:05:04 | 0:05:10 | |
molasses, mustard, chilli and if you think of a beanie stew towards | 0:05:10 | 0:05:14 | |
chilli with sweetness in it, it's that flavour profile. Nice and | 0:05:14 | 0:05:22 | |
wintry. That is exactly what it is. Chocolate biscuits that we are | 0:05:22 | 0:05:29 | |
making with Mark for desert. Nice and short, delicious. You like | 0:05:29 | 0:05:34 | |
making the biscuits, Tim, this could add to your biscuit repertory. | 0:05:34 | 0:05:42 | |
Do you make biscuits? Only general jer How do you get time to do all | 0:05:42 | 0:05:47 | |
of this? I don't, I've done it twice -- ginger. Like every week | 0:05:47 | 0:05:53 | |
you are b cooking biscuits. They take no time at all. When you have | 0:05:53 | 0:05:57 | |
people coming round and you have home-made biscuits, it's great. | 0:05:57 | 0:06:03 | |
Especially when they come out the oven. Yes. Then they try and sell | 0:06:03 | 0:06:08 | |
your house to them. Ginger biscuits here all the time! Just got the | 0:06:08 | 0:06:12 | |
bread proving, yes. Finally today, there's an extraordinary ingredient | 0:06:12 | 0:06:20 | |
which is called Nduja like chorizo flavours, Sa L'ami flavours and | 0:06:21 | 0:06:28 | |
it's softer than that. Where is it from? Southern Italy. It's missing | 0:06:28 | 0:06:35 | |
a vowel. I know. You would imagine it's Spanish but it's Italian. | 0:06:35 | 0:06:45 | |
0:06:45 | 0:06:45 | ||
do you say it? Enhduhya! Here is a taste of what else is to come on | 0:06:45 | 0:06:54 | |
the show today. We meet the ladies who bake in the bread experiment. | 0:06:54 | 0:07:00 | |
Only been making it for about six weeks. Take a look at Mark | 0:07:00 | 0:07:04 | |
Zuckerberg inside Facebook. It's a lot of work to maintain and grow | 0:07:04 | 0:07:07 | |
stuff so there's not a lot of time to talk to people. | 0:07:08 | 0:07:13 | |
We are all on thin ice in Frozen Planet. The ice has been thinning | 0:07:13 | 0:07:21 | |
fast. In fact, it's halved in thickness since 1980. | 0:07:21 | 0:07:25 | |
Wayne Colins is back from Greece. Feeling Christmassy? I am. We've | 0:07:25 | 0:07:31 | |
got three weeks to go, so I'm going to kick off with a lovely festive | 0:07:31 | 0:07:37 | |
Christmas party drink variety. think it's Christmas all year for | 0:07:37 | 0:07:42 | |
Wayne. Think what he does for a living, making incredible drinks, | 0:07:42 | 0:07:49 | |
every day is party day in Wayne's World. Teaches people to make them. | 0:07:49 | 0:07:54 | |
Delicious. What are we making? I love this smell. You are not keen | 0:07:54 | 0:07:59 | |
on it? Not at this hour in the morning. It's quite strong. | 0:07:59 | 0:08:07 | |
could smeling it in rehearsals. like kedgery. I feel I need to eat | 0:08:07 | 0:08:13 | |
smoked haddock with mashed potato. Fine, we could do that. I don't | 0:08:13 | 0:08:19 | |
know why. Really buttery? Yes. butter is what you want with smoked | 0:08:19 | 0:08:24 | |
haddock, black pudding, butter, lemons, cauliflower, more butter, | 0:08:24 | 0:08:28 | |
lemons, cauliflower, more butter, cream, mustard, Tim's cup of tea! | 0:08:28 | 0:08:35 | |
So, first of all, this is our smoked haddock, our glorious... Is | 0:08:35 | 0:08:40 | |
that nice tea? Can't beat a cup of tea, whey-hey! | 0:08:40 | 0:08:45 | |
You can cook this as it is. You are going to trim it and follow the | 0:08:45 | 0:08:49 | |
line. Where we have this belly flesh here, the natural line, try | 0:08:49 | 0:08:54 | |
and fol Le that curve through to trim it back -- follow that curve. | 0:08:54 | 0:08:58 | |
Presentation is always King, but you don't have to do this. When we | 0:08:58 | 0:09:03 | |
cook fish, generally speaking, we'll tend to fry it. Sometimes it | 0:09:03 | 0:09:08 | |
will go in a curry or whatever. One of the most delicious ways to do it | 0:09:08 | 0:09:13 | |
and get lots of flavour in is to simply stick it in a bit of foil. | 0:09:13 | 0:09:18 | |
Get lots of flavour in there and that delicious thing is the thing | 0:09:18 | 0:09:25 | |
to do. Pop that in the middle of the foil, Tim. And then, oh, no, | 0:09:25 | 0:09:29 | |
there's more! We want those three bits of butter equally spaced on | 0:09:29 | 0:09:35 | |
the top. We are going to sprinkle a bit of pepper on those. No salt | 0:09:35 | 0:09:40 | |
because the smoking process gives lots of natural salt. Then squeeze | 0:09:40 | 0:09:47 | |
a load of lemon juice over the top. That's it. Smells amazing actually | 0:09:47 | 0:09:50 | |
now you have done that. The butter will give us some delicious | 0:09:50 | 0:09:54 | |
richness in there and the lemon cuts through some of that intense | 0:09:54 | 0:09:59 | |
flavour and we'll make our own little lemony butter sauce. Would | 0:09:59 | 0:10:07 | |
this be nice on any other fish? Sea bass, butter and in the other | 0:10:07 | 0:10:13 | |
like this Perfect, a little splash of white wine is good too. A gap | 0:10:13 | 0:10:18 | |
around it Tim so it cooks, not tightly packed. You could do this | 0:10:18 | 0:10:23 | |
in advance, put these on and it marinates a wee bit as well. Then | 0:10:23 | 0:10:30 | |
once you've sealed it, pop it in the top oven, away we go. Meanwhile, | 0:10:30 | 0:10:36 | |
what we do with our black pudding, we are just going to fry off three | 0:10:36 | 0:10:43 | |
slices of this. Top oven, Sir? Beautiful. That'll take about ten | 0:10:43 | 0:10:47 | |
to 15 minutes, max. Did you see the final of I'm a Celebrity last | 0:10:47 | 0:10:52 | |
night? I'm upset, been watching it since it started and I missed the | 0:10:52 | 0:10:57 | |
final last night. Mark and Dougie at the end were really quite sweet. | 0:10:57 | 0:11:01 | |
Yes. They had to do the seating competition. I thought after doing | 0:11:01 | 0:11:05 | |
all that, I could eat anything now I reckon. I was watching. Some of | 0:11:05 | 0:11:08 | |
the things they have to eat are quite... Fish eyes last night and | 0:11:08 | 0:11:14 | |
worms and stuff. Some things are quite... I reckon I could do it now | 0:11:14 | 0:11:18 | |
after eating everything on here. That's not insulting your food by | 0:11:18 | 0:11:23 | |
the way. What was the sea thing? The sea urchin, that was hard! | 0:11:23 | 0:11:29 | |
they have to eat, you know... Private bits and stuff. But it's | 0:11:29 | 0:11:33 | |
just offal isn't it, we've eaten lots of offal on here so I could | 0:11:33 | 0:11:39 | |
just eat anything I think now. you think? Yes. I would struggle. | 0:11:39 | 0:11:43 | |
Whenever I watch it, it's when they've eaten eyes, they're the | 0:11:43 | 0:11:51 | |
things I always find a bit weird. Once it's in, it's all right. I | 0:11:51 | 0:11:57 | |
think the key to it is - not that any of us will be doing this soon - | 0:11:57 | 0:12:02 | |
but the key to it is to try to taste the flavours and enjoy them, | 0:12:02 | 0:12:08 | |
rather than ignore them. Then you will be sick. Think if they are | 0:12:08 | 0:12:13 | |
edible. If you gave me duck hole, I would think it was weird but I | 0:12:13 | 0:12:16 | |
would eat it because it's a delicacy. When you are having it | 0:12:16 | 0:12:20 | |
here, it's cooked and seasoned, but in the jungle, you are just getting | 0:12:20 | 0:12:29 | |
it on a plate. I think the reality of it is that when he came down to | 0:12:29 | 0:12:33 | |
it, when you smelt it, that might be the thing that could twist it | 0:12:33 | 0:12:37 | |
for you. The idea of it is worst than doing it, that's what I'm | 0:12:37 | 0:12:45 | |
saying. We've done snails. Insects don't bother me. I would be fine | 0:12:45 | 0:12:50 | |
putting my hand in and feeling a rat or spider, that won't bother me, | 0:12:50 | 0:12:53 | |
she says! It would be the bore Tom that would get to me. Some of the | 0:12:53 | 0:12:59 | |
other celebrities would get to me. You might be right. The fish is in | 0:13:00 | 0:13:04 | |
the oven, the black pudding a cooking away. Lovely smoky flavour. | 0:13:04 | 0:13:10 | |
We are going to finish with butter. A cauliflower puree. Lou, you've | 0:13:10 | 0:13:14 | |
done nothing, do you want to do something? Tim, you chuck it in, | 0:13:14 | 0:13:18 | |
I'm learning. Looking forward to watching the cauliflower, my kids | 0:13:18 | 0:13:23 | |
love cauliflower cheese. A puree I think is a really nice thing to do. | 0:13:23 | 0:13:27 | |
Basically, all that lovely flavour, then we are going to add other | 0:13:27 | 0:13:31 | |
flavours that bring a lovely texture. Brings a smooth texture, | 0:13:31 | 0:13:35 | |
so we puree that. As that is pureeing, drop in four bits of | 0:13:35 | 0:13:43 | |
butter, one at a time. One goes in, let that begin to work in... Oh... | 0:13:43 | 0:13:49 | |
So as it breaks down, it starts to emulsify so you get that creaminess. | 0:13:49 | 0:13:55 | |
Do you cycle? No, I wish I did. It's time I think. Again, everyone | 0:13:55 | 0:14:01 | |
that cycles becomes obsessed with it. I've tried it and I don't like | 0:14:01 | 0:14:09 | |
it. Cycling? Cycling. It hurts. you are doing it to just try to get | 0:14:09 | 0:14:15 | |
somewhere. Mark's got this charity thing going, I'm contemplating it. | 0:14:15 | 0:14:21 | |
Great for fitness. Belgium to London. Great. Mustard, butter, | 0:14:21 | 0:14:27 | |
cream. Salt and pepper and call flower and a bit of stock. That is | 0:14:27 | 0:14:33 | |
lovely. You could put another really nice flavour in there, a bit | 0:14:33 | 0:14:39 | |
of curry. Curry with cauliflower is a fantastic flavour. Gary Kemp is | 0:14:39 | 0:14:43 | |
obsessed with cycling. I don't get it. Maybe it's one of those | 0:14:43 | 0:14:48 | |
things... Are you going to cycle with me, 300 miles from Belgium to? | 0:14:48 | 0:14:52 | |
You are suggesting that I wouldn't be able to do that, Tim. Oh, hello! | 0:14:52 | 0:14:59 | |
I'll have you know, my fitness level is quite good. Right, you're | 0:14:59 | 0:15:05 | |
on. Mark, we have signed up Louise as well. I've heard in my ear | 0:15:05 | 0:15:11 | |
tandem. You will be on the back reading Vogue and I'll be like that, | 0:15:11 | 0:15:17 | |
argh... With a pillow! Imagine cycling can Tim and the number of | 0:15:17 | 0:15:24 | |
things you would love... You will be doing it as well, we'll be like | 0:15:24 | 0:15:28 | |
the Goodies. I'm one of those people that go for a run and after | 0:15:28 | 0:15:32 | |
three minutes I think I don't think I can finish this. Love exercise | 0:15:32 | 0:15:35 | |
but I'm not sure I can handle the cycling. Three days. Do you know | 0:15:35 | 0:15:39 | |
why I would love to do it, A obviously for the charity aspect | 0:15:39 | 0:15:43 | |
but it's so good for you, to get that level of fitness. I've never | 0:15:43 | 0:15:53 | |
0:15:53 | 0:15:55 | ||
been that fit where I would be able see that's slightly crispy on top. | 0:15:55 | 0:16:01 | |
I can never get that to happen. Why is this 1234 Maybe you don't have | 0:16:01 | 0:16:07 | |
the oven hot enough. It is 200 degrees. Make sure the oven's good | 0:16:07 | 0:16:14 | |
and hot beforehand. Otherwise I dry it out? You put it in a cold oven | 0:16:14 | 0:16:20 | |
and it's drying out before you cook it. This would be a good hang over | 0:16:20 | 0:16:30 | |
0:16:30 | 0:16:30 | ||
cure? It would be. Look at that! Chef! You do know he's a | 0:16:30 | 0:16:36 | |
professional chef? I'm remindeded every week. Can you snip some | 0:16:36 | 0:16:42 | |
chives for me. Where are they going? On top of our fish when it | 0:16:42 | 0:16:46 | |
goes on. This lovely Buttery, lemony smokeded piece of haddock. | 0:16:47 | 0:16:53 | |
Any bits of juice that are left... Juice it up! Pour that over the top. | 0:16:53 | 0:17:00 | |
Lemon and butter. Quite heavenly. Tim, go for it. You've a great | 0:17:00 | 0:17:04 | |
combination of flavours. The cauliflower with mustard in. Smoked | 0:17:04 | 0:17:13 | |
haddock. Then the black pudding underneath. Oh, yeah. I actually do | 0:17:13 | 0:17:20 | |
really like haddock. That with Buttery mash and a poaching egg. | 0:17:20 | 0:17:25 | |
That works so lovely with black pudding. Next is an aubergine and | 0:17:25 | 0:17:35 | |
0:17:35 | 0:17:36 | ||
mush room casserole. It is like a good breakfast meal. | 0:17:37 | 0:17:42 | |
The creaminess of the cauliflower. Lots of butter. Now Cath Vickers | 0:17:42 | 0:17:46 | |
and her friend are trying to bring back a sense of community by baking | 0:17:46 | 0:17:53 | |
commercialy. 9 the ladies decide to road test their early batches in | 0:17:53 | 0:17:55 | |
road test their early batches in the The Big Bread Experiment. | 0:17:55 | 0:18:02 | |
It is one of the Yorkshire's most prestigious events. They will be | 0:18:02 | 0:18:05 | |
judged against the region's top producers. Presentation will be | 0:18:05 | 0:18:15 | |
0:18:15 | 0:18:30 | ||
vital here. As will the quality. Of LAUGHTER | 0:18:30 | 0:18:37 | |
You've got six more slices of that to cut! Despite some quality | 0:18:37 | 0:18:44 | |
control issues, Hello. Hello. lure of free samples soon brings in | 0:18:44 | 0:18:51 | |
the crowds. Hello. Do you want to try our bread? We are group of | 0:18:51 | 0:18:57 | |
Otley women and have been experimenting making bread. We've | 0:18:57 | 0:19:01 | |
only been making it for six weeks. If you've any suggestions, there is | 0:19:02 | 0:19:06 | |
a picture of the hall just down the road. We're hoping it will be | 0:19:06 | 0:19:13 | |
restored. Then we can all bake with its flour which we'll grind there. | 0:19:14 | 0:19:20 | |
Can we have a loaf then, please? thought people would just walk past. | 0:19:20 | 0:19:28 | |
But they're not. Well done, ladies. Do you like that? That's lovely. | 0:19:28 | 0:19:33 | |
we were selling it, would you be prepared to buy it? That's | 0:19:33 | 0:19:37 | |
georgeous. Yes. If you need to wash The Big Bread | 0:19:37 | 0:19:42 | |
Experiment, it starts mopped at 7.00pm on BBC two. | 0:19:42 | 0:19:46 | |
Our first guest got a gong from the Queen and became the first Briton | 0:19:46 | 0:19:53 | |
to win the Green Jersey in the Tour de France. | 0:19:53 | 0:19:57 | |
Riders on the right hpbtd side squeezing through. Cavendish in | 0:19:57 | 0:20:01 | |
third position. He didn't quite make the wheel there. He'll find a | 0:20:01 | 0:20:06 | |
gap. That's what Mark Cavendish does. Can Cavendish find a way | 0:20:06 | 0:20:12 | |
through? He's hem in the at the moment but he has an explosive | 0:20:12 | 0:20:15 | |
finishing power. The line's getting nearer and nearer. Can he come | 0:20:15 | 0:20:22 | |
through? Here he comes. The He will be the world champion. He's the | 0:20:22 | 0:20:27 | |
world champion. Mark Cavendish has won the world title for Great | 0:20:27 | 0:20:34 | |
Britain and we've waited since 1965. Yeah! Welcome to Something for the | 0:20:34 | 0:20:39 | |
weekend, the world champion Mark Cavendish. It is quite an unusual | 0:20:39 | 0:20:44 | |
event. It is Britain taking part. The thing we know most is the Tour | 0:20:44 | 0:20:47 | |
de France where where you're racing in a team. It is all British riders. | 0:20:47 | 0:20:52 | |
How much did that one meefpb mean to you? Massive. Any time you pull | 0:20:53 | 0:20:57 | |
on the national jersey, you're doing it for pride. We are a proud | 0:20:57 | 0:21:01 | |
nation. Any time you pull on an England shirt, there's something | 0:21:01 | 0:21:05 | |
about it that's different. The Tour de France is my job. I get paid to | 0:21:05 | 0:21:10 | |
do it. It is the biggest thing in the world. I have to perform. When | 0:21:10 | 0:21:14 | |
you are doing something out of pride, out of doing it for your | 0:21:14 | 0:21:18 | |
country, it is a big thing. It is three years in preparation. Bradley | 0:21:18 | 0:21:22 | |
Wiggins is a friend of our show. The other riders. They got a plan | 0:21:22 | 0:21:25 | |
to get you through to the final because you're the sprinter. That's | 0:21:25 | 0:21:30 | |
how it works? Yeah, it is about control. There are 200 bike riders | 0:21:30 | 0:21:34 | |
from every country in the world. You can have anything from one | 0:21:34 | 0:21:39 | |
rider per nation up to nine riders per nation. Depending on who's | 0:21:39 | 0:21:45 | |
qualified. We qualified eight riders, 16 British profession als | 0:21:45 | 0:21:50 | |
get points. We set a plan three years ago. We knew what the course | 0:21:50 | 0:21:56 | |
would be. A sprint. The fastest sprinter in the world was me and | 0:21:56 | 0:22:02 | |
thankfully still is. For anyone who does apt know about cycling, you | 0:22:02 | 0:22:06 | |
ride for how many hours before you have to put a sprint in? About | 0:22:06 | 0:22:15 | |
eight hours. About 340 miles. you sit on the back of the group | 0:22:15 | 0:22:19 | |
waiting, thinking, I have half a mile here, I have to start getting | 0:22:19 | 0:22:25 | |
to the front? If you're at the back it is harder. I stay near the front | 0:22:25 | 0:22:30 | |
but my team is in front of me sheltering me. It is all planned. | 0:22:30 | 0:22:36 | |
You just know the moment where you have to go.? Yeah, it is like | 0:22:36 | 0:22:41 | |
playing chess. Tactics. Just put it into place, a lot of decisions in a | 0:22:41 | 0:22:46 | |
split second. You must train incredibly hard to have that level | 0:22:46 | 0:22:50 | |
of fitness and still be able to sprint at the very end. It is like | 0:22:50 | 0:22:56 | |
any job. If I don't put the work in, somebody's going to better than me. | 0:22:56 | 0:23:04 | |
How many days, how many hours per day does it take to be as good as | 0:23:04 | 0:23:09 | |
you? Six hours a day. I go to Majorca with the team and it goes | 0:23:09 | 0:23:17 | |
up to eight hours a day. With the team so it's not boring. You're | 0:23:17 | 0:23:27 | |
0:23:27 | 0:23:27 | ||
having a baby at the moment? Well, Peta is clam --!. The travel must | 0:23:27 | 0:23:32 | |
be tough. Do you have to travel a lot? Away 200 days a year. People | 0:23:32 | 0:23:38 | |
think it is just the Tour de France but we are racing 100 days a year. | 0:23:38 | 0:23:45 | |
I'm riding my bike 50,000 kms. Have of that is racinging, half is | 0:23:45 | 0:23:53 | |
training. You won an MBE for your efforts? You went and pick it had | 0:23:53 | 0:23:59 | |
up this week. You went and met the Queen. How was that? All right. She | 0:23:59 | 0:24:07 | |
was all right. Bit of banter! she friendly? She was was. Did she | 0:24:07 | 0:24:11 | |
know anything about cycling? think the guy was telling her what | 0:24:11 | 0:24:20 | |
to say. She asked what I had done. I said the Olympics would finish | 0:24:20 | 0:24:26 | |
outside her house but I don't think she was amuse! I see huge groups of | 0:24:26 | 0:24:31 | |
men going out cycling on a Sunday afternoon. It has become bigger in | 0:24:31 | 0:24:38 | |
the last few years. Even driving in, silly hours, there were loads of | 0:24:38 | 0:24:43 | |
riders out. They take it seriously? Tell me about it. They have the | 0:24:43 | 0:24:50 | |
full outfit. Yesterday a guy came past me and I thought, can't have | 0:24:50 | 0:24:56 | |
this! Someone wept past you in your training! Oh, no. When do you | 0:24:56 | 0:25:01 | |
decide to be a sprinter? Really it comes just naturally. When you're a | 0:25:01 | 0:25:06 | |
kid, you're good at everything. Once you turn pro, it is like | 0:25:06 | 0:25:11 | |
everything, a footballer could play in any position as a youngster, you | 0:25:11 | 0:25:17 | |
quick a ball around. As you get older, you drop into a position. | 0:25:17 | 0:25:22 | |
Physically I'm good as a sprinter and that's it. How do you realise | 0:25:22 | 0:25:27 | |
you're good at cycling. In football, rugby, there are scouts who pick | 0:25:27 | 0:25:34 | |
out the kids which show some kind of... They're not that good, I | 0:25:34 | 0:25:41 | |
slipped through the net! You win bike races. You just literally find | 0:25:41 | 0:25:45 | |
local bike races. I was young, I started racing on the Isle of Man. | 0:25:46 | 0:25:51 | |
I started winning in England. Then I wanted to win in Europe. When you | 0:25:51 | 0:25:57 | |
win, you can't argue that you've come through a good system. If you | 0:25:57 | 0:26:02 | |
win, you win. Simple as that. work your way up. Mark, Sports | 0:26:02 | 0:26:05 | |
Personality of the Year, you're up for it. Quite a lot of competition. | 0:26:05 | 0:26:12 | |
Do you think you can win it? don't no. With me sport, what I put | 0:26:12 | 0:26:17 | |
in I get out. Or the team puts in we get out. You're joint favourite | 0:26:17 | 0:26:24 | |
with... I can't remember. Is it Darren Clarke. What about the | 0:26:24 | 0:26:32 | |
controversy, no women on the short list? This year, there's been | 0:26:32 | 0:26:36 | |
incredible performances by women and men. The swimmers have done | 0:26:36 | 0:26:42 | |
good. Ironman too. There's a lot of good with the menace well. It is | 0:26:42 | 0:26:50 | |
not nice but I think the best way to do it is get best sportsman and | 0:26:50 | 0:26:54 | |
best Sportswoman of the Year. think that makes sense. If people | 0:26:54 | 0:27:01 | |
are not writing about the sports. They talk about the girl who does | 0:27:02 | 0:27:08 | |
taekwondo and the media are not talking about it. The lick Pimm's | 0:27:08 | 0:27:12 | |
will come this year and there will be loads. Watch this time next year | 0:27:12 | 0:27:17 | |
when we are smashing the Olympics I guarantee it will be different. | 0:27:17 | 0:27:24 | |
a tweet from Stephen who says Mark, what means more, Tour de France | 0:27:24 | 0:27:30 | |
Green Jersey, rein bow jersey or Olympic gold? Like I said before, | 0:27:30 | 0:27:34 | |
they are just different things. The Green Jersey, Tour de France, it is | 0:27:34 | 0:27:38 | |
my job, my profession. It is like playing in the Premiership. Once | 0:27:38 | 0:27:42 | |
you put on the national journey, you're doing it for a pride that | 0:27:42 | 0:27:49 | |
can't be matched. Like the ultimate? We're running out of time | 0:27:49 | 0:27:52 | |
and we need to talk about jour charity. One last question on this, | 0:27:52 | 0:28:00 | |
you've joined Team Sky now. You joined it with Bradley Wiggins. If | 0:28:00 | 0:28:04 | |
you've two stars in the team. Which one of you will the team work for | 0:28:04 | 0:28:09 | |
to get you through the sprints. Both, I wouldn't be there if we | 0:28:09 | 0:28:14 | |
couldn't do both. We have a team next year that can work all across | 0:28:14 | 0:28:17 | |
the board. The guys will work to get you to the sprint and him to | 0:28:17 | 0:28:24 | |
the line-up? Bradley has to go full gas in the time trials. That's up | 0:28:24 | 0:28:29 | |
to him! Are you good mates? Yeah. Mark will stay around to help Simon | 0:28:29 | 0:28:35 | |
to cook a dessert. Still time to get your questions in for him or | 0:28:35 | 0:28:41 | |
Diversity. Now, take some headlines, a hit | 0:28:41 | 0:28:46 | |
tune and a seminal Christmas film, mix them up and decide on the year, | 0:28:46 | 0:28:56 | |
0:28:56 | 0:29:03 | ||
# I'm gonna get deep down # Deep down | 0:29:03 | 0:29:09 | |
This summer, the BBC launches its first new national radio net work | 0:29:09 | 0:29:14 | |
for 23 years. Radio 5 will carry sport and education and it is hoped | 0:29:14 | 0:29:18 | |
it will lure children away from television. | 0:29:18 | 0:29:22 | |
MPs are to carry out an urgent investigation into mad cow disease. | 0:29:22 | 0:29:26 | |
They want to make sure the Government's right to say it is | 0:29:26 | 0:29:32 | |
safe to eat beef. Nt The rebel cricketers will return earlier. | 0:29:32 | 0:29:38 | |
Mike Gatting has no regrets about the tour which attracted mass | 0:29:38 | 0:29:45 | |
demonstrations by anti-apartheid groups. | 0:29:45 | 0:29:55 | |
0:29:55 | 0:29:58 | ||
# Just like the ones I used to know # Where those tree-tops glisen and | 0:29:59 | 0:30:08 | |
0:30:09 | 0:30:22 | ||
you listen to hey sleigh -bells in I'm in Deja View denial. When we | 0:30:22 | 0:30:25 | |
finished the interview with Mark then, I was going to two straight | 0:30:25 | 0:30:28 | |
into the cooking forgetting the fact that we have to go through | 0:30:28 | 0:30:37 | |
this every week. '90S, 93. going to go 1992. | 0:30:37 | 0:30:43 | |
I'm going 91, changing my mind. 91- 92. Cool. OK. Loads of photos this | 0:30:43 | 0:30:48 | |
week, thank you very much. So, how've you got on? Starting with | 0:30:48 | 0:30:53 | |
Lucy and Natalie who are students, Tim. Tax dodgers. Yes, University | 0:30:53 | 0:30:55 | |
of Manchester. They made the apple fudge cake which everybody made | 0:30:56 | 0:31:00 | |
this week and topped with an apple love heart. Busy listening to the | 0:31:00 | 0:31:06 | |
Levellers as they were cooking that. After a hard days' work in the | 0:31:06 | 0:31:14 | |
library. And plaint painting things on their Doc Martens. Plus it's | 0:31:15 | 0:31:24 | |
0:31:25 | 0:31:29 | ||
nice when celebrities write in, it's Si from Hairy Bikers. What are | 0:31:29 | 0:31:34 | |
they studying, by the way? We could guess. Medicine. If I had my time | 0:31:34 | 0:31:39 | |
again I would go to university and study medicine, stem cell stuff and | 0:31:40 | 0:31:45 | |
all that. Just think of the money we could make in medicine! Is it | 0:31:45 | 0:31:49 | |
too late... I don't know what I would study. Medicine, how exciting | 0:31:49 | 0:31:53 | |
is that, getting in people's bodies, having a look around. I'm a bit | 0:31:53 | 0:32:01 | |
skwee mish, I don't really like it. When Flo my daughter was five, she | 0:32:01 | 0:32:05 | |
had a problem with her tooth, it got taken out and I passed out when | 0:32:05 | 0:32:09 | |
they were doing it which is not a very cool thing to do when you are | 0:32:09 | 0:32:18 | |
a dad is it. I was a bit whoozy, as your daughter's there going, daddy, | 0:32:18 | 0:32:28 | |
0:32:28 | 0:32:32 | ||
what's wrong.... This is a great picture. She did the ox cheeks. It | 0:32:32 | 0:32:40 | |
was different. So that starter, we had the smoked haddock, the pureeed | 0:32:40 | 0:32:43 | |
cauliflower and the black pudding. That was one of the best meals you | 0:32:43 | 0:32:49 | |
have made on here. Thank you very much. Absolutely amazing. Olympic | 0:32:49 | 0:32:55 | |
wagon. Do it as a burger, stick it in a bap. We can make more money by | 0:32:55 | 0:33:00 | |
doing add-ons. In a bap, six quid, come on. A quid extra for cheese. | 0:33:00 | 0:33:07 | |
Poached egg, another quid. Yes! winner. Beetroot another quid - get | 0:33:07 | 0:33:14 | |
it up to ten. Cavendishburger and we are made! Aubergine and mushroom | 0:33:14 | 0:33:20 | |
casserole. Parsley, garlic, moll lasses or black treacle, onions, | 0:33:20 | 0:33:27 | |
soft brown sugar, sherry vinegar, ketchup, mustard, paprika, smoked | 0:33:27 | 0:33:32 | |
or ordinary, beans, could be baked beans, whatever you've got, a store | 0:33:32 | 0:33:37 | |
cupboard dish this. Veg stock, aubergines and mushrooms. Button | 0:33:37 | 0:33:41 | |
mushrooms or field mushrooms, fine, whatever you fancy. Tim, if you can | 0:33:41 | 0:33:46 | |
take the top off that one and then take the top off that one and then | 0:33:46 | 0:33:55 | |
cut it lengthways. Again lengthways. Then what we want are pieces about | 0:33:55 | 0:33:59 | |
that sort of thickness I would say. I'll do a bit of work with some | 0:33:59 | 0:34:04 | |
onions, meanwhile. This is a simple casserole, a big hearty casserole. | 0:34:04 | 0:34:11 | |
It's sort of chilly-ish but not a spicy one, it has a warm heat to it. | 0:34:11 | 0:34:15 | |
I was saying yesterday on Twitter to people, you don't have to - my | 0:34:16 | 0:34:20 | |
wise words of the day - you don't have to like everything you eat. | 0:34:20 | 0:34:24 | |
It's there just to do a job stienls. You are looking at me like that, | 0:34:24 | 0:34:31 | |
but surely you don't like everything you eat, -- sometimes. | 0:34:31 | 0:34:35 | |
think indifference I suppose. tasting of the food is such a small | 0:34:35 | 0:34:43 | |
part of it. Anticipation is there. Once you have eaten it... It's an | 0:34:43 | 0:34:46 | |
interesting thing today with Mark Cavendish on the show because he | 0:34:46 | 0:34:49 | |
obviously has to eat food now that he doesn't like, he's got to fuel | 0:34:49 | 0:34:53 | |
up. If you are going to do six hours on a bike every day, you have | 0:34:53 | 0:34:56 | |
got to fuel up, right? Yes. clearly don't like everything you | 0:34:56 | 0:35:01 | |
eat? No, if you are doing it for those reasons. Are these going in | 0:35:01 | 0:35:06 | |
there? In a sec yes. We have left the core on the onions sothey hold | 0:35:06 | 0:35:10 | |
together as a half. We put these in a hot pan and let them fizz away | 0:35:10 | 0:35:14 | |
for a while so you get colour on them and they almost char. I think | 0:35:14 | 0:35:17 | |
what I find most disappointing is, you know when you want something to | 0:35:17 | 0:35:22 | |
eat and you can't get what you want so you end up eating a rubbish | 0:35:22 | 0:35:27 | |
sandwich or something... But it doesn't matter. Oh, do you not | 0:35:27 | 0:35:31 | |
think?! People have a bad attitude with food, it's lovely to eat a | 0:35:31 | 0:35:36 | |
meal, but you have to remember what it's doing for you. I feel sad | 0:35:36 | 0:35:39 | |
about that. If you are doing a six hour cycle ride, you are going to | 0:35:39 | 0:35:43 | |
eat what you want to eat, whatever you need. But that's a different | 0:35:43 | 0:35:47 | |
reason isn't it? No, same with you, you have to live through your life, | 0:35:47 | 0:35:51 | |
so you have got to fuel your body in any way you can and the problem | 0:35:51 | 0:35:55 | |
is in Western society, we have become, people who go, I've got to | 0:35:55 | 0:35:59 | |
like everything I eat. Oh, I do. Don't you think our grandparents | 0:35:59 | 0:36:03 | |
had probably one meal a week they liked and the rest was just fuel? | 0:36:04 | 0:36:13 | |
0:36:14 | 0:36:14 | ||
Yeah, but we don't live in these tie-sms now. Quarter us some | 0:36:14 | 0:36:19 | |
delicious onions -- in these times now. When we go on holiday, the | 0:36:19 | 0:36:23 | |
thing that drives my wife mad is, I can't decide where we should eat | 0:36:23 | 0:36:29 | |
because I think there's always going to be somewhere better around | 0:36:29 | 0:36:32 | |
the corner. When she was pregnant with Flo, we were in New York and I | 0:36:32 | 0:36:36 | |
go, this one looks nice and I would go, there's another place around | 0:36:36 | 0:36:45 | |
the corner and she'd go "I don't care where we go, feed me!". And I | 0:36:45 | 0:36:51 | |
drive the whole family mad. You want to be at the best party. | 0:36:51 | 0:36:55 | |
Grass is green syndrome. Let's assume we have cooked the onions | 0:36:55 | 0:37:00 | |
for four or five minutes. Quickly they start to char. Char them more | 0:37:00 | 0:37:05 | |
than we've got them. You want this charred flavour to be the start of | 0:37:05 | 0:37:09 | |
it. If you imagine this being the kind of dish where, in another time, | 0:37:09 | 0:37:13 | |
Tim, if you and I were going to be cowboys, which of course we would | 0:37:13 | 0:37:20 | |
be, you know. Got all the gear, woo-hoo. And all the attitude? | 0:37:20 | 0:37:25 | |
This is the kind of thing we'd have on the camp fire after a hard day | 0:37:25 | 0:37:30 | |
on the ranch. We'd come back and cook this thing. Get our aubergines. | 0:37:30 | 0:37:34 | |
Sing a few songs. Chestnut mushrooms, in a manly kind of way, | 0:37:34 | 0:37:38 | |
char off the onions, then chuck in the aubergines and mushrooms. This | 0:37:38 | 0:37:43 | |
is the base of it. We've lit the fire. We've got some hard liquor | 0:37:43 | 0:37:49 | |
and we are ready to go. Are we the kind of cowboys fighting Indians, | 0:37:49 | 0:37:54 | |
or are we just hanging out with horses? Just hanging out with | 0:37:54 | 0:37:59 | |
horses, but if the Indians start, I'll fight, it's that sort of | 0:37:59 | 0:38:03 | |
attitude. We've got garlic, onions, mushrooms and aubergines. Cook | 0:38:03 | 0:38:08 | |
these now long and slow. Again this gives us the chance to sort out the | 0:38:08 | 0:38:14 | |
lassos while doing this. It's a slow cook commitment food. Five orb | 0:38:14 | 0:38:19 | |
six minutes to soften it. Then we had the sugar into there. We want a | 0:38:19 | 0:38:23 | |
get a bit of sweetness into there. You may find you think this is | 0:38:23 | 0:38:26 | |
sweet. I know you will think it's sweet. If that's the case, the | 0:38:26 | 0:38:30 | |
balance of the other flavours are up to you. Once the sugar begins to | 0:38:30 | 0:38:34 | |
melt, you start to caramelise the sugar and it gets sweetness into | 0:38:34 | 0:38:38 | |
this dish which is what we are looking for. Once that's done... | 0:38:38 | 0:38:45 | |
How do you stop the sugar from burning? I tried to caramelise | 0:38:45 | 0:38:50 | |
pineapple last night, I just tried and the sugar just started to burn | 0:38:50 | 0:38:57 | |
after a while. Too quickly? Yes. When you put the pineapple in, it | 0:38:57 | 0:39:01 | |
crystallises because the pineapple is wet. You need to slice the | 0:39:01 | 0:39:05 | |
pineapple first and pat it dry. Then the sugar begin Tosca ra | 0:39:05 | 0:39:15 | |
0:39:15 | 0:39:16 | ||
Melise. Are you cooking this on a really low heat -- -- begins to | 0:39:16 | 0:39:23 | |
caramelise. Bring water in. Caramelising is difficult. Easy to | 0:39:23 | 0:39:29 | |
get wrong. We are going to add some molasses or black treacle or golden | 0:39:29 | 0:39:35 | |
syrup or honey, a good source of palm sugar. The balance of it is up | 0:39:35 | 0:39:39 | |
to you. I'm going to have plenty of this. You will find it sweet. We | 0:39:39 | 0:39:43 | |
have some lovely paprika in there, some mustard. If you decide you | 0:39:43 | 0:39:49 | |
want the balance to be different. Increase the mustard, the tomato | 0:39:49 | 0:39:56 | |
ketchup, then some sherry vinegar, add malt or any kind of vinegar to | 0:39:56 | 0:40:02 | |
it. Chuck in the stock. Then we chuck in our beans. Give it a good | 0:40:02 | 0:40:09 | |
old stir around. We'll ask Mark what his take on food is, he must | 0:40:09 | 0:40:13 | |
have a completely different take on food than us. But I wonder what he | 0:40:13 | 0:40:17 | |
does for enjoyment of food, you know. I wonder if he ever does | 0:40:17 | 0:40:21 | |
because it must be a hor for him, every day he must think, I've got | 0:40:21 | 0:40:27 | |
to get all the calories on board and the carbs and everything else - | 0:40:27 | 0:40:34 | |
- it must be a chore for him. force, they're wanting to pile in | 0:40:34 | 0:40:37 | |
theical rays, they are eating lots of food where it's not exciting but | 0:40:37 | 0:40:41 | |
a we need to get these 4,000 or 5,000 calories on board, so there's | 0:40:42 | 0:40:47 | |
lots of things in there. Do you not think that would help the weight | 0:40:47 | 0:40:50 | |
issues of our country when they report them in the thing that we | 0:40:50 | 0:40:57 | |
are the most obese country, obesity is at a high level, if we change | 0:40:57 | 0:41:04 | |
the attitude. That whatever we should eat, we have to eat it? | 0:41:04 | 0:41:08 | |
are entering into a political arena there. An interesting campaign! | 0:41:08 | 0:41:13 | |
are going to talk about your eating habits when we cook desert. | 0:41:13 | 0:41:19 | |
Great big bowl full of this. You can have it with rice, mashed | 0:41:19 | 0:41:23 | |
potato. Acidity with yoghurt on the top. It's marred to make dishes | 0:41:23 | 0:41:29 | |
like this look pretty isn't it? is. You need expensive delicious | 0:41:29 | 0:41:39 | |
0:41:39 | 0:41:40 | ||
Crockery. So you think I'm going to think this is too sweet? Yes. | 0:41:40 | 0:41:45 | |
If you were going to make it, I like the sweetness, but if you | 0:41:45 | 0:41:48 | |
don't, a bit more vinegar and ketchup and mustard in there will | 0:41:48 | 0:41:55 | |
bring it round to what you want. Needs a bit of bacon many there or | 0:41:55 | 0:41:59 | |
something. Pork belly. That's lovely! What's next, Simon? Next we | 0:41:59 | 0:42:06 | |
are going to make some stripey biscuits with Mark. They look like | 0:42:06 | 0:42:11 | |
little socks. You can find all the recipes on the website. That is | 0:42:11 | 0:42:18 | |
also the place to go for your e- mailing your questions to Mark and | 0:42:18 | 0:42:23 | |
Diversity and you can also Tweet us. In seven years, his business has | 0:42:23 | 0:42:26 | |
grown from a zero to 80 million uses. Whilst we have seen the | 0:42:27 | 0:42:32 | |
fiction in the social network, this is the chance to see the real Mark | 0:42:32 | 0:42:37 | |
is the chance to see the real Mark duckerberg Inside Facebook. In 2005, | 0:42:37 | 0:42:42 | |
the year after it was launched, Facebook hit five million users. | 0:42:42 | 0:42:47 | |
The big investment companies in Silicon Valley's Sandhill Road | 0:42:47 | 0:42:56 | |
started paying serious attention. Big companies want to buy this from | 0:42:56 | 0:43:00 | |
you? Yes, but it's a lot of work to grow it and maintain it so there's | 0:43:00 | 0:43:05 | |
not a lot of time to talk to people. Soon, the very biggest players in | 0:43:05 | 0:43:09 | |
technology didn't just want to invest in Facebook, they wanted to | 0:43:09 | 0:43:15 | |
buy the entire business. In 2006, Zuckerberg's face was on every | 0:43:15 | 0:43:20 | |
news-stand when he refused an offer from Yahoo for a billion dollars. | 0:43:20 | 0:43:23 | |
Everyone around the company, investors and executives were like, | 0:43:23 | 0:43:30 | |
we could seal St Helens this thing for a ball dollars. The next year | 0:43:30 | 0:43:34 | |
Zuckerberg opened Facebook up to anyone with an e-mail address. | 0:43:34 | 0:43:40 | |
Suddenly, 50,000 new users a day were joining. Sfrpblgts dude, | 0:43:40 | 0:43:44 | |
you're on TV... Facebook was courted by Microsoft with an offer | 0:43:44 | 0:43:50 | |
that made a billion look like an insult. When Microsoft in 2007 | 0:43:50 | 0:43:53 | |
offered $15 billion for it, he wasn't interested in taking that | 0:43:53 | 0:43:57 | |
either. That to me is the most amazing story because when he was | 0:43:57 | 0:44:02 | |
23 years old, could have made over $4 billion personally, by selling | 0:44:02 | 0:44:04 | |
it, he didn't even consider accepting it. I think that shows | 0:44:04 | 0:44:14 | |
0:44:14 | 0:44:16 | ||
what kind of a guy he is. You can like Mark Zuckerberg on | 0:44:17 | 0:44:20 | |
Inside Facebook tonight on BBC twofplt Having met a dance school | 0:44:20 | 0:44:25 | |
in Essex, our next guests turned themselves into a tightly blended | 0:44:25 | 0:44:29 | |
and ground breaking dance crew. Simon Cowell said I've never seen | 0:44:29 | 0:44:35 | |
dance so imaginative, creative and entertaining. Here they are on | 0:44:35 | 0:44:45 | |
0:44:45 | 0:45:14 | ||
Perri, Ashley and Jordan from Diversity. Welcome to the show. The | 0:45:14 | 0:45:21 | |
problem with X Factor, too much singing! I love Britain's Got | 0:45:21 | 0:45:25 | |
Talent. You get the variety. But you were up against the biggest act | 0:45:25 | 0:45:32 | |
they've ever had in the history of those shows. Can't even think of | 0:45:32 | 0:45:39 | |
her name now! Susan Boyle. And you beat her? We did indeed. When we | 0:45:39 | 0:45:44 | |
entered the show, we did it because we love to do what we do. We're not | 0:45:44 | 0:45:48 | |
trying to do anything. We wanted to show people what we do. We wasn't | 0:45:48 | 0:45:53 | |
ever in there for the fame or to win. It was to do what we do and | 0:45:53 | 0:45:58 | |
share our love and hopefully inspire people. All of a sudden we | 0:45:58 | 0:46:05 | |
were standing next to Susan Boyle with Ant and Dec saying "and the | 0:46:05 | 0:46:10 | |
winner is..." Did you already have your crew set up or did you recruit | 0:46:10 | 0:46:15 | |
people in when you had the idea of going on Britain's Got Talent? | 0:46:15 | 0:46:21 | |
We've never, ever held one audition or recruitment process. This is my | 0:46:21 | 0:46:27 | |
little brother, Jamie and Matt are brothers. Warren and Ashton or | 0:46:27 | 0:46:32 | |
brothers. Perri was the last one to come in. He came to the studio and | 0:46:32 | 0:46:40 | |
he didn't even talk at one point. Just grunted! Taught him a couple | 0:46:40 | 0:46:45 | |
of moves and before you know it, he's doing all. That You're making | 0:46:45 | 0:46:49 | |
a living out of it now. When you started up did you think you'd make | 0:46:49 | 0:46:57 | |
a living out of a dance troup? dancer knows you have to live and | 0:46:57 | 0:47:03 | |
breathe it. You don't ever go, I'm going to take up dancing. You have | 0:47:03 | 0:47:07 | |
to live and breathe it. Take every opportunity, train as hard as you | 0:47:07 | 0:47:11 | |
can. It becomes your life. We never thought, right, wre we are going to | 0:47:11 | 0:47:17 | |
do this, you work hard enough and you want something enough. Dancing' | 0:47:17 | 0:47:21 | |
quite hard in the UK. In America, it is classed ags as a real career. | 0:47:21 | 0:47:27 | |
You can be the star of the show in the West End. Over here, the dancer | 0:47:27 | 0:47:31 | |
facilitate. I think things are changing. People like yourself, | 0:47:31 | 0:47:35 | |
people are realising it is entertaining in its own right, | 0:47:35 | 0:47:44 | |
which is great. That is a big part of what we wanted to do. Perri who | 0:47:44 | 0:47:48 | |
choreographs the row teens? Ashley is the main one. If he has a main | 0:47:48 | 0:47:54 | |
thing he wants to do and comes to us saying we need to try bits out. | 0:47:54 | 0:48:02 | |
We did the buzz Ards in Britain's Got Talent. It is Ashley's idea but | 0:48:03 | 0:48:11 | |
we work as a team. What's he like as a boss? LAUGHTER You two are | 0:48:11 | 0:48:16 | |
brothers. There are three sets of brothers? We know what it is like | 0:48:16 | 0:48:21 | |
with the Gallaghers and stuff. Is there lots of falling out and | 0:48:21 | 0:48:31 | |
0:48:31 | 0:48:31 | ||
stuff? He likes me but I don't... Is he completely boss or? We've all | 0:48:31 | 0:48:36 | |
known each other for so long. It is hard to look at it as Ashley's the | 0:48:36 | 0:48:42 | |
boss. He's our leader who. We'd find things quite hard without him. | 0:48:43 | 0:48:47 | |
We're all friends. Do you do other forms of dancing. Just street. Or | 0:48:47 | 0:48:54 | |
do you do ballet? We didn't start with street. When we were younger, | 0:48:54 | 0:48:59 | |
15 years ago, street was nowhere near as good big as it is now. My | 0:48:59 | 0:49:04 | |
mum was trained in the Royal Ballet. We were doing what would be classed | 0:49:04 | 0:49:09 | |
as street jazz, bar work, real Saturday school stuff. As we got | 0:49:10 | 0:49:15 | |
older we specialised more. Now we train in all the sub-styles under | 0:49:15 | 0:49:20 | |
street, house, popping, locking. in aibls you to be as strong as you | 0:49:20 | 0:49:26 | |
are in street. Is your height a advantage or disadvantage? It is a | 0:49:26 | 0:49:31 | |
disadvantage. Lots of emails. Mark says "who will be throw in the air | 0:49:31 | 0:49:39 | |
when Perri gets too heavy"? They got to get on the weights! How many | 0:49:39 | 0:49:43 | |
hours do you practice a day for it? Your actual show on tour's two | 0:49:43 | 0:49:48 | |
hours long. That's pretaway intense dancing -- pretty intense dancing. | 0:49:49 | 0:49:57 | |
How many hours do you practice? bit like Mark, it is like a two- | 0:49:57 | 0:50:03 | |
hour sprint. You walk on that stage, even when you're off staj you're | 0:50:03 | 0:50:07 | |
wiping off, drink, back on, go. Another eight-minute set. It is | 0:50:07 | 0:50:10 | |
really, really intense. You have to be in the best physical condition | 0:50:10 | 0:50:16 | |
you can be. You're going on a new tour next year. Is it hard to keep | 0:50:16 | 0:50:20 | |
creating... It is not like having a new song where you've a whole new | 0:50:20 | 0:50:24 | |
album. You have to create different dance moves? It is interesting, I | 0:50:24 | 0:50:29 | |
don't know what you guys think, as we grow and evolve our minds grow | 0:50:29 | 0:50:36 | |
and evolve, the ideas which were complex a year ago are no longer | 0:50:36 | 0:50:42 | |
complex. It is evolution. People probably think we do a set, walk | 0:50:42 | 0:50:47 | |
off, do another set. Our shows are two-hour story lines. They are like | 0:50:47 | 0:50:50 | |
touring theatre. It is ground- breaking, no-one else really does | 0:50:50 | 0:50:56 | |
it. We take a theatre show to arenas. So. We'd like to ask you to | 0:50:56 | 0:51:02 | |
do a dance routine. You can't throw Perri because we've a light rig | 0:51:02 | 0:51:06 | |
here! Is there anything you can quickly show us? Sitting down we | 0:51:06 | 0:51:16 | |
0:51:16 | 0:51:17 | ||
can do it. A little bit of angular tuts. All right? All right. Keep | 0:51:17 | 0:51:27 | |
0:51:27 | 0:51:40 | ||
CHEERING AND APPLAUSE It's good to watch. When does the tour start? | 0:51:40 | 0:51:46 | |
the end of March. We're touring the UK, Manchester, London, all the big | 0:51:46 | 0:51:53 | |
places. You've a new TV Show where you teach people how to dance. It | 0:51:53 | 0:51:59 | |
is great. Diversity are not dancing off into the sun set just yet. Keep | 0:51:59 | 0:52:04 | |
tweeting your questions or email them. | 0:52:04 | 0:52:11 | |
Here's what else you can look forward to on today's show. | 0:52:11 | 0:52:21 | |
0:52:21 | 0:52:27 | ||
Frozen planet isn't as freezing as Simon's making nduja and potato | 0:52:27 | 0:52:35 | |
hash. And are the books all good in Rev. The accounts are not quite | 0:52:35 | 0:52:39 | |
ready Archdeacon. You can also look forward to three | 0:52:39 | 0:52:47 | |
of the latest gismos including an eReader that is also a tab et. A | 0:52:47 | 0:52:52 | |
wristband that monitors you 24/7 and a digital smart pen for | 0:52:52 | 0:53:00 | |
sketching. World champion cyclist Mark Cavendish is in the kitchen. | 0:53:00 | 0:53:05 | |
We were discussing relationships with food. I say you don't have to | 0:53:05 | 0:53:09 | |
like everything you eat. You can't like everything you eat. You just | 0:53:09 | 0:53:16 | |
have to fuel up every day? Frplgt it is It is skwierting gels into | 0:53:16 | 0:53:20 | |
your mouth. I have a sweet tooth. It puts me off a bit. Do you have | 0:53:20 | 0:53:25 | |
to start every morning with mashed potato, car bes to get the energy | 0:53:25 | 0:53:32 | |
to go on a cycle race? A lot of people have pasta or whatever of a | 0:53:32 | 0:53:41 | |
morning. I have two bowls of Special K. With rice meals you get | 0:53:41 | 0:53:50 | |
clogged up. Do you enjoy eating? Yeah, man, are you kidding me. | 0:53:51 | 0:53:57 | |
you get days off? Any professional athlete who says they stick to a | 0:53:57 | 0:54:03 | |
strict diet is either lying to you or they are a little sick. You know | 0:54:03 | 0:54:08 | |
what your body needs. You know what is good and bad. You can have | 0:54:08 | 0:54:11 | |
anything within moderation. I went out for dinner last night. I watch | 0:54:11 | 0:54:17 | |
what I eat. People's relaceship, I don't like it. You don't have to | 0:54:17 | 0:54:23 | |
like it. Just eat it. It is good for you. I say to my kids, just get | 0:54:23 | 0:54:30 | |
on with it, eat it! It is far mow pleasant, though isn't it. We've | 0:54:30 | 0:54:36 | |
gone so far that way, I only eat what I like. Rather than I eat what | 0:54:36 | 0:54:41 | |
is necessary to keep me going on a bike. Never going to catch on, Tim. | 0:54:41 | 0:54:45 | |
I'm going to write a diet book. I'm going to write a diet book. | 0:54:45 | 0:54:53 | |
We're going a make biscuits. Similar ingredients. Flour, cocoa | 0:54:53 | 0:54:59 | |
butter, the other biscuit, flour, icing sugar, van I will la and | 0:54:59 | 0:55:05 | |
butter. Mark, you can do the vanilla one. Tip all of those into | 0:55:05 | 0:55:12 | |
there. In any particular order? together. Let's talk about the | 0:55:12 | 0:55:21 | |
charity you're involved in. Right To Play? I first met Right To Play | 0:55:21 | 0:55:27 | |
a few years ago when they were working with my team. Just start | 0:55:27 | 0:55:31 | |
rubbing together, Mark. It is an incredible charity. A lot of times | 0:55:31 | 0:55:37 | |
you don't know what you're supporting. You don't know where | 0:55:37 | 0:55:43 | |
your money's going. Right To Play help underprivileged people around | 0:55:43 | 0:55:48 | |
the world through sport. Anything from, I'll tell you a story about | 0:55:48 | 0:55:52 | |
it. There was a little girl in Sierra Leone, her parents were | 0:55:52 | 0:55:56 | |
killed. She hadn't spoken to anybody for a good few months, a | 0:55:56 | 0:56:01 | |
year even. Had not said a thing. They went out, one of the | 0:56:01 | 0:56:05 | |
volunteers. They rolled a ball to her. She looked at it. Rolled it | 0:56:05 | 0:56:11 | |
back. They rolled it back to her. Eventually, she engaged. Long story | 0:56:11 | 0:56:17 | |
short, she's speaking and living a normal life now. Something as | 0:56:17 | 0:56:22 | |
simple as rolling a ball. It was sgs I could relate to. An | 0:56:22 | 0:56:27 | |
incredible charity. One of the events is there's a cycle race next | 0:56:27 | 0:56:32 | |
summer from Belgium to London. 300 miles, three days. They are trying | 0:56:32 | 0:56:39 | |
to get me to do it. I don't like cycling mark. It hurtsz me on the | 0:56:39 | 0:56:45 | |
inside of my thighs. You don't have to like everything you do! Just do | 0:56:45 | 0:56:54 | |
it! You do a bit of running? I do like running. Running stretches | 0:56:54 | 0:57:02 | |
your hamstrings, shortens them. I do it, 300 miles, how long would | 0:57:02 | 0:57:11 | |
it take you to do 100 miles on a bike? About four hours. So me about | 0:57:11 | 0:57:19 | |
eight, ten, 12! In them trainers, six or seven hours a day. It's a | 0:57:19 | 0:57:25 | |
lot of time on a saddle, that. Shall I do it? I'd have to start | 0:57:25 | 0:57:28 | |
straining now. And you can eat you all the food you don't really like. | 0:57:28 | 0:57:34 | |
Do all the things you don't really like! Mark, brilliant. Really start | 0:57:34 | 0:57:40 | |
pressing it together and join it with the dough. There's our | 0:57:40 | 0:57:45 | |
chocolaty dough, Mark has the vanilla one. Do you like cooking? | 0:57:45 | 0:57:48 | |
I'm in Italy most of the year. I like to do a bit of cooking out | 0:57:48 | 0:57:57 | |
there. I realise I've called these Harlequins but they are stripy. | 0:57:57 | 0:58:04 | |
That's a complete lie. We don't have to like Harlequin s, Tim. | 0:58:04 | 0:58:08 | |
Rainbow Jersey biscuits in honour of Mark. If you have a brown and | 0:58:08 | 0:58:17 | |
white TV. We role ought -- roll out both of these. Give your hands a | 0:58:17 | 0:58:25 | |
quick wash, Mark. We've layered up the vanilla on the bottom and the | 0:58:25 | 0:58:32 | |
chocolate one there. Next thing for you to do is cut down the middle | 0:58:32 | 0:58:42 | |
0:58:42 | 0:58:43 | ||
We'll stack them up. Then we brush some water which will act as our | 0:58:43 | 0:58:50 | |
glue, basically. Lift that piece on to that one. Brown white, brown | 0:58:50 | 0:58:57 | |
white. Give it good old press down. Cut in it in half again. We've four | 0:58:58 | 0:59:02 | |
layers. We want it up to eight. We brush that way, like that. On to | 0:59:02 | 0:59:07 | |
the top, press it down. You can be quite rough with it. You want to | 0:59:07 | 0:59:12 | |
make sure it really sticks together. Do you ever cook desserts? I don't, | 0:59:12 | 0:59:20 | |
actually. When you ride together, do you all talk to each other? | 0:59:20 | 0:59:25 | |
What's the language? We swear at each other a lot. Are people | 0:59:25 | 0:59:31 | |
friends? Everybody respects each other. We are all friends. Everyone | 0:59:31 | 0:59:37 | |
speaks English. French is the actual language of cycling. Can you | 0:59:37 | 0:59:46 | |
speak French? I do my inter views at the Tour de France in French. | 0:59:46 | 0:59:50 | |
There's a lot of comradery. We all respect and know what each other's | 0:59:50 | 0:59:54 | |
doing. It is a hard sport. You must have massive mental strength. There | 0:59:54 | 0:59:58 | |
must be times when you wake up thinking, do I want to sit on a | 0:59:58 | 1:00:02 | |
bike for eight hours today. You've had a gruelling day the day before. | 1:00:02 | 1:00:08 | |
It must be such a hard thing. of Man, it is a weird place. Even | 1:00:08 | 1:00:16 | |
though you have 's... Watch what you're saying...! It is the oldest | 1:00:16 | 1:00:21 | |
race in the world. You have your own tax laws and everything else! | 1:00:21 | 1:00:27 | |
An amazing place to come from? love it, love it so much. A great | 1:00:28 | 1:00:33 | |
place for cycling. It is windy and rains a lot. But when I'm in France | 1:00:33 | 1:00:39 | |
racing, it makes it worthwhile. up with that. We will have a big | 1:00:39 | 1:00:45 | |
load of these. These are lovely and short. They are delicious. Really | 1:00:46 | 1:00:53 | |
drum bly. They are chocolaty. -- crumbley. | 1:00:53 | 1:01:02 | |
They also work incredibly well with a bit of ice cream. Chocolate sauce. | 1:01:02 | 1:01:12 | |
1:01:12 | 1:01:27 | ||
Guys, do you want to come in as They're good. Come on, budge over. | 1:01:27 | 1:01:31 | |
Ashley can't get one. Do you guys have to worry about what you are | 1:01:31 | 1:01:37 | |
eating for the dancing? Depends which member of the group you are | 1:01:37 | 1:01:42 | |
asking! LAUGHTER OK, what are we making four the | 1:01:42 | 1:01:51 | |
final dish, Simon? Doing an egg bake with a beautiful spicy Italian | 1:01:51 | 1:01:56 | |
sausage. Now it's time to dig deep into your memories with a second | 1:01:56 | 1:02:06 | |
1:02:06 | 1:02:15 | ||
# I'm gonna get deep down... # BBC launches its first new national | 1:02:16 | 1:02:19 | |
radio network for 23 years. Radio five will carry sport, education | 1:02:19 | 1:02:23 | |
and it's hoping to lure children away from television with daily | 1:02:23 | 1:02:28 | |
programmes. MPs are to carry out an urgent investigation into mad cow | 1:02:28 | 1:02:31 | |
disease. They want to make sure that the Government's right saying | 1:02:31 | 1:02:35 | |
it's safe to eat beef. The rebel English cricketers will be | 1:02:35 | 1:02:38 | |
returning from South Africa two weeks early. The captain of the | 1:02:38 | 1:02:42 | |
side, Mike Gatting, says he has no regrets about the tour which | 1:02:43 | 1:02:52 | |
1:02:53 | 1:02:56 | ||
attracted mass demonstrations by I'm up here, your morons, come and | 1:02:56 | 1:03:06 | |
1:03:06 | 1:03:07 | ||
get me! You guys give up or are you thirsty for more? | 1:03:07 | 1:03:17 | |
1:03:17 | 1:03:20 | ||
We have to name the year of the BSB, Home Alone, the cricketing scandal. | 1:03:20 | 1:03:30 | |
I went 9146 92. I went to the States in one of those years. | 1:03:30 | 1:03:37 | |
a date? 91. I've never got it right. You did a few weeks ago. December | 1:03:37 | 1:03:45 | |
1991, it was a Christmas film. I was in Greece for five days. | 1:03:45 | 1:03:50 | |
did it go? Brilliant. I was there for a big hospitality exhibition | 1:03:51 | 1:03:54 | |
about everything from hotel decorations to food and you've got | 1:03:54 | 1:03:58 | |
a Bar Academy as well which highlights the cocktail culture | 1:03:58 | 1:04:04 | |
which is growing, especially in Athens and the I I don't knowian | 1:04:04 | 1:04:09 | |
islands. Did you learn any new drinks? Know, I learnt something | 1:04:09 | 1:04:13 | |
about mountain herbs. I'm going to try and find out where we can get | 1:04:13 | 1:04:18 | |
some. Really different from what we have here. Our first festive drink | 1:04:18 | 1:04:28 | |
1:04:28 | 1:04:34 | ||
is a Santa Baby. # Santa Baby... # She's back in the recording studio. | 1:04:34 | 1:04:40 | |
Clementines in there, lots of good flavour. Cranberry juice. A good | 1:04:40 | 1:04:46 | |
load of this vanilla vodka. I love Christmas, do you? Yeah. Has its | 1:04:46 | 1:04:53 | |
moments doesn't it? Christmas is great. A lot of pressure on people | 1:04:53 | 1:04:56 | |
at Christmas. But it's nice seeing people you don't always see, you | 1:04:56 | 1:05:00 | |
know, friends that you catch up with because it's Christmas. This | 1:05:00 | 1:05:05 | |
is why everyone calls me Bah Humbug, I think the present element has | 1:05:05 | 1:05:09 | |
been reduced dramatically, not just for the economy, but reduce it so | 1:05:09 | 1:05:13 | |
it's all about seeing friends and relatives. If it became fashionable | 1:05:13 | 1:05:18 | |
just for one present for your kids. Yeah. And a book for your partner, | 1:05:18 | 1:05:23 | |
rather than huge sums of money. The pressure... I like going with the | 1:05:23 | 1:05:26 | |
kids to choose a Christmas tree and getting it in the back of the car, | 1:05:26 | 1:05:33 | |
ruining the car, then getting the Hoover out after. That's good, all | 1:05:33 | 1:05:38 | |
that stuff. My girls want to get ours this afternoon. I'm getting | 1:05:38 | 1:05:42 | |
mine this afternoon. Six foot, seven foot, all really expensive | 1:05:42 | 1:05:49 | |
this year. A dusting of... Go for the biggest. Snow around the top. | 1:05:49 | 1:05:55 | |
Nice, simple drink. Really elegant. You have to have enough baubles to | 1:05:55 | 1:06:02 | |
fill your tree. Can't fill your Lamborghini. Do I look like the | 1:06:02 | 1:06:10 | |
kind of girl that has a Lamborghini? Yes. Two kids and a | 1:06:10 | 1:06:15 | |
push chair!. This is a bigger, richer fruity Christmassy flavour. | 1:06:15 | 1:06:21 | |
That is gorgeous, that. A bit sweet for Tim. Really good. I like that. | 1:06:21 | 1:06:26 | |
Because of the vanilla. The apple, orange and cranberry. That is | 1:06:26 | 1:06:31 | |
lovely. I'll just try it again just to check it was as good as it was | 1:06:31 | 1:06:40 | |
on the first go! Still as lovely on the second go. Got sombrerys. | 1:06:41 | 1:06:50 | |
1:06:51 | 1:06:53 | ||
Winter berries are all year round. -- some berries. Apple juice, sugar, | 1:06:53 | 1:06:59 | |
lemon juice, black raspberry liqueur. A Christmassy purple | 1:06:59 | 1:07:08 | |
colour. And a shot and a half of cog nag in there. -- cognac. This | 1:07:08 | 1:07:13 | |
one is bold and full of flavour. It has a Christmas richness to it | 1:07:13 | 1:07:21 | |
because of the black raspberry and cognac. I want to write this one | 1:07:21 | 1:07:24 | |
down because I have my girlfriends coming round. Invite Wayne round | 1:07:25 | 1:07:30 | |
instead. That is a much better idea. Good thinking, Tim. Four or five | 1:07:30 | 1:07:37 | |
later and we'll be singing, Santa Baby... | 1:07:37 | 1:07:41 | |
That will be the first and last time Wayne turns up at my house, | 1:07:41 | 1:07:46 | |
he'll go, "I'm not going back there". This is Wonderland, a | 1:07:46 | 1:07:56 | |
really lovely Christmas colour. Really bold kind of burgundy. | 1:07:56 | 1:08:03 | |
That's lovely. Slightly more sour, but it's lovely. The cognac and the | 1:08:03 | 1:08:08 | |
balance of the fruits is good. That's really good. Mashed up | 1:08:08 | 1:08:12 | |
raspberries and blackberries in the bottom? Give that to the girls, | 1:08:12 | 1:08:17 | |
they'll love a bit of that! Both of the party cocktails are on the | 1:08:17 | 1:08:21 | |
website. Thanks, Wayne. Right, having followed wildlife | 1:08:21 | 1:08:26 | |
through the polar seasons, the final ensaid of Attenborough's | 1:08:26 | 1:08:33 | |
Series has a sting in the tail. This is the not so Frozen Planet. | 1:08:33 | 1:08:36 | |
Measuring thickness across the whole ocean was beyond scientists | 1:08:36 | 1:08:46 | |
1:08:46 | 1:09:00 | ||
for many years, until help came The Arctic ocean is of huge | 1:09:00 | 1:09:05 | |
military importance, as it's the shortest route between North | 1:09:05 | 1:09:15 | |
1:09:15 | 1:09:15 | ||
America and Russia. Since the late 1950s, British, US and Russian | 1:09:15 | 1:09:22 | |
submarines have been patrolling the Arctic ocean. But, as well as | 1:09:22 | 1:09:25 | |
looking out for enemy activity, they've also been measuring the | 1:09:25 | 1:09:33 | |
thickness of the ice. Critical when looking for a place to surface. | 1:09:33 | 1:09:36 | |
When scientists got permission to lack at the submarine crew's | 1:09:36 | 1:09:40 | |
records, they discovered that the ice has been thinning fast. In fact, | 1:09:40 | 1:09:50 | |
1:09:50 | 1:09:51 | ||
it's nearly halved in thickness Across most of the ark tig ocean, | 1:09:51 | 1:09:57 | |
there are now just a couple of metres of ice -- Arctic ocean. It's | 1:09:57 | 1:10:01 | |
so thin that it could melt away almost entirely in the summer time | 1:10:01 | 1:10:07 | |
and that includes the ice at the North Pole. If current trends | 1:10:07 | 1:10:11 | |
continue, then there will be open ocean here by summers' end some | 1:10:11 | 1:10:21 | |
1:10:21 | 1:10:21 | ||
time within the next few decades. Frozen Planet is back for the final | 1:10:21 | 1:10:27 | |
episode on Wednesday at 9. Lucy Hedges, the gadget expert is back. | 1:10:27 | 1:10:32 | |
What's happening? Apple might be coming out with its i TV in | 1:10:32 | 1:10:38 | |
Christmas next year. It's exciting because it will be controlled by | 1:10:38 | 1:10:44 | |
the digital Assistant you get on the iPhone 4. It could have retina | 1:10:44 | 1:10:48 | |
display of the iPhone, so jaw droppingly awesome graphics. We are | 1:10:48 | 1:10:55 | |
at an age where we are starting to see TVs with 4K resolution, full HD | 1:10:55 | 1:11:00 | |
resolution. Clearer than real life? Yes, so sharp it will poke the eyes | 1:11:00 | 1:11:04 | |
out. You go into another zone, sharper than your eyes. Amazing. | 1:11:05 | 1:11:10 | |
Mark is here to offer his opinion on what he likes. You like gadgets, | 1:11:10 | 1:11:14 | |
don't you? Yes. You like the magazines and take them on tour | 1:11:14 | 1:11:21 | |
with you. Do you use any while cycling? I use a power monitor, | 1:11:21 | 1:11:26 | |
heart rate and stuff, but I don't believe, a lot of people listen to | 1:11:26 | 1:11:30 | |
music, I don't do that, it's a bit dangerous. I can't go running | 1:11:30 | 1:11:35 | |
without mew zix. Running I do. do you think about when you are | 1:11:35 | 1:11:40 | |
going round -- music. Sometimes I come home and I hate Peter because | 1:11:40 | 1:11:49 | |
I've been thinking about stuff. What have you got? This is the Kobo | 1:11:49 | 1:11:59 | |
Vox. It's a chunky e-reader like the Kindle. It has an LE dech | 1:11:59 | 1:12:08 | |
colour screen and -- LED colour screen and it can read you for you | 1:12:08 | 1:12:15 | |
if you are feeling tired. It won't do it. As a tablet, it's pretty... | 1:12:15 | 1:12:21 | |
Pretty slow. I went to work in my lab. It's in American. Creepy. It's | 1:12:21 | 1:12:25 | |
pretty budget when compared to everything else. It's running | 1:12:25 | 1:12:29 | |
Android 2.3, so it's not got the current software. Got a buggy touch | 1:12:29 | 1:12:34 | |
screen, the process isn't as fast as the top tablets like the iPads | 1:12:34 | 1:12:38 | |
and things like that, but you can browse the web, read e-mails, you | 1:12:39 | 1:12:46 | |
don't get the full Android market. As a tablet, it's a bit... But if | 1:12:46 | 1:12:51 | |
you want one device that has tablet capabilities and e-reading, it's | 1:12:51 | 1:12:57 | |
nice. It's nice for a budget one. As a tablet, it's quite compact. | 1:12:57 | 1:13:00 | |
When you are touring, do you get off the bikes and go straight on | 1:13:00 | 1:13:06 | |
your to tablets and things? Yes, the sky bus who I'm going to be | 1:13:06 | 1:13:12 | |
with next year have got like a central server and you plug in and | 1:13:12 | 1:13:19 | |
can get it from there. What is the next one? I love this. | 1:13:19 | 1:13:23 | |
The jawbone A up. Rubberised. You've got one on Mark, I've got | 1:13:23 | 1:13:28 | |
one. Rubberised sports band that has a motion sensor in it. In | 1:13:28 | 1:13:32 | |
conjunction with this, it monitors your daily activity, sleeping | 1:13:32 | 1:13:36 | |
habits and eating pattern. This is an overview of my activity. It's | 1:13:36 | 1:13:44 | |
been monitoring me and when you want to syh it up with the app, | 1:13:44 | 1:13:49 | |
remove that, plug it in and it sinks up. Bluetooth would have been | 1:13:49 | 1:13:54 | |
costly. You can see an overview of my activity. Landscape mode | 1:13:54 | 1:13:58 | |
presents that in a nice overview. I've done a bit of exercise this | 1:13:58 | 1:14:02 | |
morning, power walking to the studios. And sleep? Yes, this is | 1:14:02 | 1:14:07 | |
how I slept last night. Dark represents the deep sleep, the | 1:14:07 | 1:14:14 | |
light part is light sleep, orange away. -- awake. What about eating? | 1:14:14 | 1:14:18 | |
It doesn't encroach on the apps as such, it's something you do for | 1:14:18 | 1:14:27 | |
yourself, a bit of guilty tripping, Dom knows and McDonalds. Do you | 1:14:27 | 1:14:32 | |
have to mon tour your heart constantly? Yes, we have to send it | 1:14:32 | 1:14:38 | |
in all the time -- monitor. It has GPS and tells you how many steps | 1:14:38 | 1:14:42 | |
you have done in a day and it's stylish, which always helps. | 1:14:42 | 1:14:51 | |
final one? How much was that? and the other one is �170, the e- | 1:14:51 | 1:15:01 | |
1:15:01 | 1:15:01 | ||
reader. This is the Wacom incling pen. It's a pen that records every | 1:15:01 | 1:15:11 | |
1:15:11 | 1:15:11 | ||
You can draw on anything as long as it is up to A4 in size and the | 1:15:11 | 1:15:16 | |
receiver is on the end of the paper it will replicate your drawing | 1:15:16 | 1:15:23 | |
digit alley. We move the receiver. Let's pop it in. Working with the | 1:15:23 | 1:15:27 | |
dedicated software that comes with the device. Give it a moment. It | 1:15:27 | 1:15:34 | |
will pop up on the computer. What's great about this is it records 1, | 1:15:34 | 1:15:39 | |
024 levels of different pressure sensitivity. If you're doing light | 1:15:39 | 1:15:45 | |
strokes, heavy strokes, it will show up. Oh, no, your picture | 1:15:45 | 1:15:50 | |
hasn't shown up. Sometimes if you draw quite closely to the receiver, | 1:15:50 | 1:15:57 | |
it won't show up. Here's one we did earlier. Oh, no, it did work | 1:15:57 | 1:16:02 | |
earlier. It is very, very clever. It is the user! What you're seeing | 1:16:02 | 1:16:07 | |
here, it is replicating someone's drawing. You can see how it goes. | 1:16:07 | 1:16:13 | |
How much is that? �150. What a shock, one of our gadgets didn't | 1:16:13 | 1:16:21 | |
work! For inmore maigs on any of our gadgets email our website. The | 1:16:21 | 1:16:27 | |
Vic ar in this week ear R, verbgs is having some problems with the | 1:16:27 | 1:16:35 | |
accounts. One pair of 36-inch candlesticks, brass. Three pairs of | 1:16:35 | 1:16:43 | |
16-much brass, one chalice. Arch deacon, the visitation is not until | 1:16:43 | 1:16:48 | |
Monday. Emergency home visit to Simon. Thought I'd make a start on | 1:16:48 | 1:16:53 | |
the heavy lifting before Monday. Nigel's been telling me about your | 1:16:53 | 1:17:01 | |
crisis. Which one? Am I an cheek in an unfeeling machine. What would | 1:17:01 | 1:17:07 | |
Jesus do? Thank you, Nigel. glazed over towards the end. Make | 1:17:07 | 1:17:15 | |
that 8hassocks. Do you want to count them Do I look like I want to | 1:17:15 | 1:17:19 | |
count them? The accounts are not quite ready. Anticipating chaos. | 1:17:19 | 1:17:27 | |
Keeping itself won't be faultless. If your money management is like | 1:17:27 | 1:17:32 | |
some of your other skills you will countingout Christian Aid envelopes. | 1:17:32 | 1:17:39 | |
You know how seriously that is taken. There is a Vic ar currently | 1:17:39 | 1:17:47 | |
resident at Wandsworth prison and he's not the chaplain! You can | 1:17:47 | 1:17:56 | |
watch Hev's troops on Thursday, 9.00pm on BBC Two. Are you as good | 1:17:56 | 1:18:06 | |
1:18:06 | 1:18:06 | ||
a cook as you are dancer? He I see a knife, chopping board and Seaham. | 1:18:06 | 1:18:15 | |
I chop ham up for my dog. That's nice. What dog have you got? | 1:18:15 | 1:18:21 | |
little chew with a with a. Have you really? A little tiny one. Do you | 1:18:21 | 1:18:29 | |
put her in your hand bag? It is because I'm travelling so much, she | 1:18:29 | 1:18:35 | |
comes with me everywhere. To the studio. Everywhere. This is | 1:18:35 | 1:18:43 | |
something your little dog can have. An nduja and potato hash. It is the | 1:18:43 | 1:18:51 | |
ingredient we're all going to go crazy for. What's it called? Nduja. | 1:18:51 | 1:18:55 | |
An Italian word from southern Italy.On yopbs are cooking in the | 1:18:55 | 1:19:05 | |
1:19:05 | 1:19:07 | ||
pan with potato. -- onions. This is our nduja, butter, parsley. Chorizo. | 1:19:07 | 1:19:13 | |
Serrano ham, Parma ham. Cheap slices of waiver thin ham it. All | 1:19:13 | 1:19:22 | |
works. All for the dog. We've caramelised onions. We add a big | 1:19:22 | 1:19:28 | |
load of butter. A real indulge epbs. A real hang overon a Sunday | 1:19:28 | 1:19:33 | |
morning? Do we need that much morning? Do we need that much | 1:19:33 | 1:19:39 | |
butter? Is it what's setting this depirb apart. -- dish apart. Let's | 1:19:39 | 1:19:47 | |
take this off. If the bits are too big only you will be eating it. | 1:19:47 | 1:19:52 | |
Keep the seeds?? Yep. If you want to control how hot it is, take the | 1:19:52 | 1:19:57 | |
seeds out. I like the fact you don't know how hot it will be. | 1:19:57 | 1:20:02 | |
knowing what you're going to get. Do you really not cook at all, | 1:20:02 | 1:20:08 | |
Ashley? Stkpwr I really don't cook at all. I heat up. I bet your mum | 1:20:09 | 1:20:14 | |
still cooks for you and brings it round. She doesn't. I do it myself | 1:20:14 | 1:20:20 | |
or eat out a lot. When you're touring and with the guys, it is | 1:20:20 | 1:20:30 | |
catering food. Yeah. Pop the chilli in the pan. This is our nduja. It | 1:20:30 | 1:20:36 | |
is like a soft chorizo. This spread on toast is heaven. Let me smell it. | 1:20:36 | 1:20:45 | |
It smells like chorizo. Where's it from? Southern Italy. Next job, our | 1:20:45 | 1:20:50 | |
ham. Slice, chop, however, you want. Imagine it is for your dog. Then it | 1:20:50 | 1:20:56 | |
will be in the tiniest little squares. I have to get it perfect! | 1:20:56 | 1:21:03 | |
You want it in bite-sized pieces. We slice the nduja down. If you | 1:21:03 | 1:21:08 | |
cook this very slowly now it almost melts. We won't have time to do. | 1:21:08 | 1:21:15 | |
That we'll just chuck it in. This, if you like chorizo... This is a | 1:21:15 | 1:21:20 | |
good idea. Can you buy this in the shops? You can buy it everywhere. | 1:21:20 | 1:21:26 | |
Now? You can get it now. If I was to predict something that would be | 1:21:26 | 1:21:31 | |
in the supermarkets next year, for my New Year's resolution of new | 1:21:31 | 1:21:36 | |
things around this is it. If you cook it slowly, it starts to break | 1:21:36 | 1:21:41 | |
down. We're cooking it more quickly so it is holding together. All that | 1:21:41 | 1:21:50 | |
goes in here. My mum's going to be watching me Muellering this ham. | 1:21:51 | 1:21:56 | |
You're teaching people in your new show, them to dance. Exactly. The | 1:21:56 | 1:22:02 | |
show for the show, the idea for the show came from the fact it is 85% | 1:22:02 | 1:22:08 | |
of British people say they can't or won't dance which I think is | 1:22:08 | 1:22:14 | |
outrageous. Everything can dance. Everyone can throw a shape. There's | 1:22:14 | 1:22:17 | |
different levels. Absolutely. was a case of getting out there, | 1:22:17 | 1:22:21 | |
who are the most unlikely dancers in Britain. Then, in three weeks, | 1:22:21 | 1:22:28 | |
in secret to all their friends and family, teach them. We have a clip | 1:22:29 | 1:22:33 | |
of you teaching. I'm going to just crack some eggs in this pan. | 1:22:33 | 1:22:43 | |
1:22:43 | 1:23:01 | ||
speechless. Are you not worried we can't do it. You'll do it. Are you | 1:23:01 | 1:23:07 | |
not worried for us? I'm worried for you. I'm worried for me too. I've | 1:23:07 | 1:23:11 | |
said, I can teach these guys to dance no problem. Do you know whoa, | 1:23:11 | 1:23:18 | |
where there's a will, there's a way! I know you can't give anything | 1:23:18 | 1:23:25 | |
away. Did they It was tough. These are guys that bend down to the | 1:23:25 | 1:23:31 | |
floor. They do this, and some of them do this. It was really | 1:23:32 | 1:23:37 | |
different for them. You have to watch it. Is a lot of it down to | 1:23:37 | 1:23:42 | |
the fact we don't want to make fools of ourselves. The thought of | 1:23:42 | 1:23:47 | |
dancing now terrifies me. When I was younger, I liked making a few | 1:23:47 | 1:23:51 | |
shapes. People are inhibited about what other people think. It is like | 1:23:51 | 1:23:55 | |
dancing with earphones on to a different song. But they are | 1:23:55 | 1:24:00 | |
letting themselves go. People feel really self-conscious when they | 1:24:00 | 1:24:04 | |
dance. Especially British people. When you go on tour, I saw them | 1:24:04 | 1:24:11 | |
live in the final last year. The difference between live and on TV | 1:24:11 | 1:24:15 | |
is immense. On television it is impressive. When you see them all | 1:24:15 | 1:24:20 | |
together nailing it, it is quite incredible. There's an energy, a | 1:24:20 | 1:24:24 | |
performance we talk about as judges all the time you have to give off | 1:24:24 | 1:24:29 | |
to people. You can't quite get that over on a television screen. That | 1:24:29 | 1:24:32 | |
raw energy and communication is something you need to see in the | 1:24:32 | 1:24:38 | |
flesh. What have we miss snd We've griddled a bit of bread. We've | 1:24:38 | 1:24:42 | |
cracked three eggs into there. Made a little hole in the middle of this. | 1:24:42 | 1:24:46 | |
We put the lid on. All of these will be flavours steaming and | 1:24:46 | 1:24:55 | |
setting the eggs. Look at that. Fantastic. Semi poaching an egg. | 1:24:55 | 1:25:00 | |
Load of parsley on there. Sprinkle black pepper on the top. To serve | 1:25:00 | 1:25:05 | |
this, I think what's quite a nice thing to do, if you do this for | 1:25:05 | 1:25:10 | |
friends and family at home, stick it on a board on the table and | 1:25:10 | 1:25:18 | |
everyone dig in. It is quite easy. It is really easy. A left-over dish. | 1:25:18 | 1:25:26 | |
Lots of spuds, nduja. All these delicious oily bits come through. | 1:25:26 | 1:25:31 | |
We then serve it with a little bit of griddled bread with a touch of | 1:25:31 | 1:25:36 | |
chilli sauce on the side. While Simon plates up the nduja, we'll go | 1:25:36 | 1:25:38 | |
Simon plates up the nduja, we'll go over to Tim. | 1:25:39 | 1:25:48 | |
1:25:49 | 1:25:49 | ||
We've been asking Deja View all day, radio 5's launch. The year was 1990. | 1:25:49 | 1:25:53 | |
If you got that right. Do you want to try it Ashley. A few people | 1:25:53 | 1:25:58 | |
asking to you Perri, how do you keep your glasses on when you're | 1:25:58 | 1:26:04 | |
being thrown about? I have a strap on my glasses. Doesn't sound cool | 1:26:04 | 1:26:12 | |
so I say they are drilled into nigh head head How do you deal with | 1:26:12 | 1:26:17 | |
school while you're on tour? We get a tutor to come along with us. Me | 1:26:17 | 1:26:24 | |
and Mitchell have our GCSEs coming up got to work extra hard. Do you | 1:26:24 | 1:26:32 | |
bore when you're on tour? He has to answer to me if he doesn't! What | 1:26:32 | 1:26:38 | |
age did you start cycling competitively? When I was a kid. I | 1:26:38 | 1:26:46 | |
was racing from 11. Did you start by racing or were you B MXing? | 1:26:46 | 1:26:51 | |
Nobody Nobody in me family did cycling. When you raced and you | 1:26:51 | 1:26:55 | |
were good at it. When you're a kid and you're good at it you get | 1:26:55 | 1:27:00 | |
better at it. It snowballed like that. What age did you start | 1:27:00 | 1:27:10 | |
1:27:10 | 1:27:14 | ||
dancing? MUMBLES SCAM FIVE? AND YOU? FIVE? WHAT ABOUT YOU, TIM? | 1:27:14 | 1:27:24 | |
1:27:24 | 1:27:25 | ||
Six! Hands always straight. Lovely lines! What's that like? Lovely. | 1:27:25 | 1:27:31 | |
You can talk to everyone else. Loving it. Mark, are you planning | 1:27:31 | 1:27:36 | |
your race schedule around the boirt birth of your baby stkph -- birth | 1:27:36 | 1:27:40 | |
of your baby. I just finished the first block of racing of the year | 1:27:40 | 1:27:47 | |
two days before she's due. Next year, you have' Tour de France and | 1:27:47 | 1:27:52 | |
Olympics?. It is all in July. Olympics is six days after the Tour | 1:27:52 | 1:28:00 | |
de France. Do you have enough recovery time? Is Is everybody in | 1:28:00 | 1:28:06 | |
the same boat? Most of the people will be. Are we going to win? | 1:28:06 | 1:28:13 | |
have a good feeling about it. That's time on today's show. Thank | 1:28:13 | 1:28:19 | |
you to all our guests. Next Sunday we are here with Tom Smith from the | 1:28:19 | 1:28:23 |