05/02/2012

:00:17. > :00:25.Good morning. Joining us today, actor Peter Capaldi, currently

:00:25. > :00:30.playing in the West End Lady Killers. They're here for cocktails,

:00:30. > :00:40.chat and the best of next week's telly. This is Something For the

:00:40. > :00:45.

:00:45. > :00:49.Welcome to Something For the Weekend. We were off last week

:00:49. > :00:54.because of the Australian Open tennis which I missed. Apparently

:00:54. > :00:59.it was fantastic, went on for five- and-a-half hours, but I was living

:00:59. > :01:04.last week in France. Very nice.S. was up mountains snowboarding, very

:01:04. > :01:09.good. I think we have some pictures of me - there's me in camouflage.

:01:09. > :01:19.What do you make of that jacket? would never have you down in that

:01:19. > :01:20.

:01:20. > :01:26.There's me the top of the mountain. The conditions were phenomenal,

:01:26. > :01:31.deep powder. I snowboarded to work this morning. Did I pick up any

:01:31. > :01:35.injuries? Yeah. I did my groin in. I am not the best snowboarder in

:01:35. > :01:41.the world. I am all right. I can get down. I can ride, switch and

:01:41. > :01:49.stuff, but I tried to do some 180s. I'm really - really, really not the

:01:49. > :01:55.right age to try to do that. I pulled my groin - oh! Like that.

:01:55. > :02:01.See, you pulled your groin when you were cooking. I did. See, how I

:02:01. > :02:06.thought I could do it in the snow... I was living in Spain last week. I

:02:06. > :02:12.went with the kids. There is me in the central market. If you have

:02:12. > :02:20.never gone, go. This is all of us at the Bernabeu. It was brilliant,

:02:20. > :02:30.an amazing match. 3-1. Yeah, one goal down, so it was exciting.

:02:30. > :02:30.

:02:30. > :02:36.Jose? I had a chat with him. He said he's looking forward to being

:02:36. > :02:41.Liverpool's new manager. Oh, he's coming back, the Chosen One! What

:02:41. > :02:49.did you do last week? Nothing, stayed at home. All yours. These

:02:49. > :02:53.are called Eat Fit Dumbbell Cutlery Set. They're perfect for people who

:02:53. > :02:58.want to eat themselves fit apparently, and they're heavy. The

:02:58. > :03:06.knife and forks weigh one kilogram each. I like this. This is two

:03:06. > :03:10.kilograms. I think this is a great idea. The knife and fork set costs

:03:10. > :03:20.�69.99. If you were eating custard and pudding, you would get bored

:03:20. > :03:28.after a few mouthfuls and you wouldn't eat it - this is boring!

:03:28. > :03:35.The knife, spoon and fork set costs �89.99. What do you think of these

:03:35. > :03:43.in your restaurants? I think they're for the person who has

:03:43. > :03:48.everything. I think it's for the future. �69.99... It's not cheap.

:03:48. > :03:53.On today's show our foodie is going to be making a bun sandwich - I

:03:53. > :04:00.don't know what that is. And Peter is here to talk about his West End

:04:00. > :04:06.production of the Lady Killers. It sounds daft, but I really find

:04:06. > :04:10.this quite moving. Why is that? How is it we feel such affection for

:04:10. > :04:14.still pictures projected at 24 frames per second? That's one of

:04:14. > :04:19.the great mysteries of the cinema, like what it is they put on the hot

:04:19. > :04:29.dogs. If you have a question you want to put to our guests, e-mail

:04:29. > :04:30.

:04:30. > :04:36.Simon, what are you doing for us today? So we start with smoked

:04:36. > :04:45.haddock and leek tartlets with a tasty tomato salad underneath it,

:04:45. > :04:55.simple, and great for a cold day like today. And Rosemary and

:04:55. > :04:57.

:04:57. > :05:06.meatballs with a bloody marry -- Mary sauce. Can you explain this to

:05:06. > :05:13.Louise? Yes. Veal has a bad rep for being poor treatment of male calves.

:05:13. > :05:22.Rose veal, a British invention doesn't do that - they get looked

:05:22. > :05:27.after. They live for six months which lambs live for. It's one of

:05:27. > :05:34.the recommended things we eat from animal welfare. Is that something

:05:34. > :05:41.the British have done? Very much - it started in Britain, but now it's

:05:41. > :05:46.spreading. We invented it of course. I had veal in France. I assumed it

:05:46. > :05:52.would be rose veal, but do you think it would be normal veal?

:05:52. > :05:56.dessert today - yeah. It would have been? Luckily I have this dumbbell.

:05:56. > :06:01.I just assumed stupidly that the whole world would have... I think

:06:01. > :06:05.eventually it will. Sorry, we're skipping - I think eventually it

:06:05. > :06:12.will because at the end of the day, animal welfare becomes... That's

:06:13. > :06:16.what I thought... Where we lead, the rest of the world will follow.

:06:17. > :06:26.Finally the last dish is redolentils with date and cumin.

:06:26. > :06:31.It's similar to a dahl. It has watercress and dates. Nice.

:06:32. > :06:37.Head to our website to follow all of those recipes.

:06:37. > :06:44.Here is on the rest of the show. Val gets worked up about an

:06:44. > :06:52.interview in Roger and Val. I am a Chinese gymnast. I may bend, but I

:06:52. > :06:57.will never break. New vampire Hal has a trim in the new series of

:06:57. > :07:07.Being Human. Hilarious every time. It's visiting time again in

:07:07. > :07:11.Prisoners' Wives. This is Pip. He's Right. Wayne is over there in the

:07:11. > :07:17.bar area. What do you have for us today? Since we're in the grip of

:07:17. > :07:25.this cold weather coming all week we're going to do winter warmers. I

:07:25. > :07:30.have a nice aproske-style drink with some whipped cream. I also

:07:30. > :07:34.have an old-school fireplace cocktail. A fireplace cocktail.

:07:34. > :07:42.What does that mean? You sit by the fire and have a little sip, warm

:07:42. > :07:50.yourself up. Do you have a fire, a burning log fire, in your house?

:07:50. > :07:53.I have a button you press. It looks a bit like it. Is there like a

:07:53. > :07:57.flickery thingy? It's like I have a hole in the wall with some kind of

:07:57. > :08:03.things... I have one of those. It doesn't give my heat out. No, just

:08:03. > :08:11.looks good. I have one, in the front room, a

:08:11. > :08:19.real fire - it's lovely. Yeah, yeah. Smoke whreast? Smokeless fuel - you

:08:19. > :08:27.can't burn logs, can you? What you got there? I thought I

:08:27. > :08:34.would mention that. Woo-woo! Mission achieved, Blue Peter. Have

:08:34. > :08:41.you never done Blue Peter? I have. Why have I not got one? I have a

:08:41. > :08:44.Blue Peter badge. Loser! Seriously, how did you both get one of them? I

:08:44. > :08:48.presented it. I did something I can't message because they launched

:08:48. > :08:55.the campaign this week. I have done Blue Peter many times and never

:08:55. > :09:05.been given a badge. Is this a bad thing? Yes. I am slightly concerned

:09:05. > :09:09.you're so proud of them. Where can we get in? Chessington Zoo. Is that

:09:09. > :09:16.it? I think there are other places as well. I tried to get free beer

:09:16. > :09:20.in a pub. It didn't work. We should start going to them all as adults -

:09:20. > :09:25."Hey, let us in." I can't believe you have hid than from me and just

:09:25. > :09:32.got it out of the pocket and put it on. He was bragging about his. I

:09:32. > :09:38.thought I would bring mine in. What we making? We're going to is make a

:09:38. > :09:45.smoked haddock and leek tart. We have egg yolks, whole eggs, lemon,

:09:45. > :09:49.chilli flakes, leeks, tomatoes, thyme, garlic, olive oil, and you

:09:49. > :09:54.have cream there. So Louise Redknapp, if you would like to put

:09:54. > :10:02.the egg yolks and the whole eggs, and then if you would like to zest

:10:02. > :10:09.the lemon and cheese the... Hang on, Whoa, Whoa, Whoa! Two whole eggs.

:10:09. > :10:15.Meantime, top and tail the leeks. Just do one, otherwise we'll be

:10:15. > :10:19.here all day - down the middle - just into thin strips. What do you

:10:19. > :10:24.mean? Into half moons but nice and thin because these are delicate

:10:24. > :10:32.tart cakes. We could do a large one of these, maybe stick an extra egg

:10:32. > :10:38.in. So zest the lemon, Lou. Madrid is one of my favourite places to go

:10:38. > :10:47.in Europe. I'll back you up. I have been in Barcelona. I have been to

:10:47. > :10:57.Valencia which I love. Have you been to any of those jamon places?

:10:57. > :10:58.

:10:58. > :11:04.Incredible. Emberi co ham is delicious. It's expensive. �100 a

:11:04. > :11:09.slice. Yeah. We had a plate of very expensive ham. I can honestly say

:11:09. > :11:13.it was worth every penny. It's such a big, deep, rich flavour. It's

:11:13. > :11:19.superb and just the way they do simple slightly toasted bet with

:11:19. > :11:23.tomato and garlic on top, then they lay the ham on top of it... Where's

:11:23. > :11:33.your favourite places in Europe to go, cities? For food or...

:11:33. > :11:41.general. Because I like Berlin. like Palma, actually. I love it.

:11:41. > :11:45.It's a small city. They have the most amazing cathedral, amazing

:11:45. > :11:50.tapas restaurants. What's the football stadium like? It's lovely

:11:50. > :11:55.- I think. I have not personally been there. I thought Jamie made

:11:55. > :12:00.you go there? No. I go. They stay indoors. He says it's very good, so

:12:00. > :12:04.I take his word for it. They have a nice atmosphere. I think that's the

:12:04. > :12:13.best thing to do, travel around Europe and go to football stadiums.

:12:13. > :12:19.I would like to do a Hammond football trip - we can do Ceranno,

:12:19. > :12:25.Palma, all the places that do good ham and football. All of my boys

:12:25. > :12:29.like ham. We'll take your boys with us. What What more could you want?

:12:29. > :12:39.The next thing we do - Tim - I am jumping ahead of myself. I am so

:12:39. > :12:40.

:12:40. > :12:45.little bit of oil. Just cook them slowly, gently so they wilt down.

:12:45. > :12:48.Would you like me to be doing anything over here? That is

:12:48. > :12:54.beautiful. We cook these fellas down until they're nice and soft.

:12:54. > :12:58.These are our leeks cooked. We have also cooked the smoked haddock.

:12:58. > :13:02.What you could do is spoon some leeks into our tart cases just to

:13:02. > :13:06.sort of half fill them. Meanwhile, Tim, if you would like to flake a

:13:06. > :13:13.little bit of smoked haddock. That'll sit on top of the leeks.

:13:13. > :13:20.love leeks. I cook them in stir-fry veg. I even like leeks on the top

:13:20. > :13:26.of a salad. Raw leeks are great. I love it when you talk like this.

:13:26. > :13:32.you? I also am making cakes next week. Charlie is running the cake

:13:32. > :13:35.stall next week. We have to make homemade cakes. I don't know if

:13:35. > :13:40.he's lying. Have you decided what kind you're going to make? Yeah.

:13:40. > :13:43.You might get a phone call. thought that was going to happen!

:13:43. > :13:48.We have bought a book. We're going to make bulldog cakes and pandas.

:13:48. > :13:54.The pandas are made with biscuits and one little one on top of a big

:13:54. > :14:00.one. I'm going to be - hours! What's a bulldog cake? A cupcake.

:14:00. > :14:05.They show you templates. You make your icing and cut out a nose.

:14:05. > :14:09.it looks like a bulldog. Yeah. thought it was a type. I will let

:14:09. > :14:14.you know how that goes. I think we'll definitely need photographs

:14:14. > :14:17.on the fridge next week of the Redknapp family cake making. Next

:14:17. > :14:26.to your bulldog so we can compare... I don't know if my son has just

:14:26. > :14:32.said to me. I said, "I'll get you some nice cupcakes -" he said, "No,

:14:32. > :14:38.you have to make them. Everybody else's mum is making them." On live

:14:38. > :14:44.telly. Leek and smoked haddock is a really delicious combination. Now,

:14:44. > :14:49.Lou, what you need to do is a spoonful of the lovely creamy

:14:49. > :14:52.custardy mix on to the top, and you let that find its own level, and

:14:53. > :14:57.let them stand for a couple of minutes so all the creaminess -

:14:57. > :15:01.that's beautiful. Let them stand like that... Bountiful. We cook

:15:01. > :15:06.them for 50 minutes until they set. We have peeled the tomatoes. We

:15:06. > :15:10.have sliced them. Then we have put loads of good quality olive oil on,

:15:10. > :15:15.a little bit of thyme and salt and pepper. This all soaks into the

:15:15. > :15:20.tomato so it brings out all the flavour. "Oh, the tomatoes don't

:15:20. > :15:25.taste like they used to anymore" - this makes them taste like they

:15:25. > :15:31.used to - brings out the big, big flavour. I didn't know many people

:15:31. > :15:38.say that. I have to say, they don't taste like when I am in Palma.

:15:38. > :15:43.Is that because they just do - if you get them in a restaurant - in

:15:43. > :15:53.tapas-type restaurants they're in garlic and salt and everything...

:15:53. > :15:55.

:15:55. > :16:05.lot of mass growings, they don't come out of the like they do in the

:16:05. > :16:11.

:16:11. > :16:18.ground - they cook them in bought it, and then cooked. That

:16:18. > :16:23.comes out like that. Beautiful. Then what we're going to do to

:16:23. > :16:27.serve this, I mean, this as a salad on its own, this is a delicious

:16:27. > :16:31.tomato salad. It's a great thing to do. It brings out loads of flavour.

:16:31. > :16:38.How long do you leave that for? least 20 minutes. If you can stick

:16:38. > :16:48.it in the fridge and leave it for an hour, two hours... Did he say

:16:48. > :16:54.salt olive oil? Thyme, garlic, salt and pepper. You could add balsamic

:16:54. > :16:57.as well. Have you taken the skins off? Yeah. Do you have to? It's

:16:57. > :17:01.nicer. Because if you don't, when you come to eat it you'll get that

:17:01. > :17:06.kind of chewiness. There's our lunch. You'll get that chewiness

:17:06. > :17:10.thaw don't want. Now we have got that creaminess of the haddock,

:17:10. > :17:14.leeks and pastry and the freshness underneath of the tomato and the

:17:14. > :17:20.garlic and the olive oil. This is my kind of food, Simon, this. I

:17:20. > :17:26.can't get any. That's a properly delicious, it's that heavy with

:17:26. > :17:31.light. The heiness with the pastry and fruitiness of the tomato. Isn't

:17:31. > :17:37.that yum? Then that hit of chilli. I love that. What is the main

:17:37. > :17:45.course? Rose veal meatballs with a bloody Mary sauce. You can follow

:17:45. > :17:52.our recipes at BBC.co- -- bbc.co.uk/ Something For The

:17:52. > :17:55.Weekend. This is the return of Dawn Weekend. This is the return of Dawn

:17:55. > :18:05.French in Roger and Val. I tell you what you handle superbly,

:18:05. > :18:06.

:18:07. > :18:12.stress. Yes. I am a jienees gymnast, I may bend may I won't break.

:18:12. > :18:16.Anyone seen Val Stephenson? She's good! Yeah. You know why that is,

:18:16. > :18:19.because I'm a cook. You should say that in the interview. I don't

:18:19. > :18:24.think the panel would take that seriously. They think anyone can

:18:24. > :18:30.cook a Sunday dinner. Wrong. People who can cook it, suffer stress.

:18:30. > :18:37.Roast potatoes, carrots, timing, gravy. Yes. Everyone expects a

:18:37. > :18:44.pudding. Could I be a deputy head? Yes! Here, here. Roger, I am

:18:44. > :18:51.tonight how you expected me to look having just had that news? Actually,

:18:51. > :18:56.you don't look all that fussed. But I thought that was the whole bleak

:18:57. > :19:00.packing thing. It isn't. What? Do you want me to ask you some

:19:00. > :19:10.questions? No, thank you. I don't need anyone's help. I've helped

:19:10. > :19:21.

:19:21. > :19:27.What's that? Don't, don't, don't. It's not what you think.

:19:27. > :19:31.You can see the first show in the new series of Roger and Val on

:19:31. > :19:36.Wednesday evening, BBC Two at 10pm. Our first guest this morning is a

:19:36. > :19:42.BAFTA winner, probably best known of his portrayal of Malcolm Tucker

:19:42. > :19:46.in the BBC sitcom The Thick Of It. Written by Armando Iannucci. Malcom,

:19:46. > :19:50.sorry, can we just carry on talking about that thing, was it you who

:19:50. > :19:56.positioned me there? Do you know what the first sign of madness is?

:19:56. > :20:01.Paranoia. Have you seen that film a Beautiful Mind, the one where the

:20:01. > :20:05.guy thinks that the CIA are working away in the shed at the bottom of

:20:06. > :20:15.his garden. That's you. No, I'm not the mad one here. You are the mad

:20:15. > :20:19.one. You're Russell Crow. No, you are Russell Crow. Picking a clip

:20:19. > :20:24.was hard to find where you didn't swear. Welcome to something for the

:20:24. > :20:27.weekend, Peter Capaldi. Do you enjoy the swearing on the show?

:20:27. > :20:32.like the swearing very much because I don't swear much in real life.

:20:32. > :20:37.It's a release. I try to cut a lot of it out, actually the lines are

:20:37. > :20:41.very witty and clever. Sometimes I think the swearing clogs it up a

:20:41. > :20:45.little bit. Of course, it's fantastic. Are you one of those

:20:45. > :20:50.actors who is so involved that you take it home and start swearing at

:20:50. > :20:54.the wife and kids? Yeah I take it home and practice in the kitchen.

:20:54. > :20:59.In the evening you can hear me swearing madly. I'm just learning

:20:59. > :21:03.my lives. You get into a zone of scorn basically, so that's, I still

:21:04. > :21:09.carry that round with me. Everything with an aggressive

:21:09. > :21:16.nature. "Where's the remote control for the television! I don't have to

:21:16. > :21:20.Mo the lawn!" My family go through hell. It's a great character where

:21:20. > :21:25.I imagine universally people like you when they meet you.

:21:25. > :21:27.personally? Well the character. They think he's brilliant, running

:21:27. > :21:30.around swearing. I think they're surprised I'm not horrible like

:21:30. > :21:35.that. That's a relief for them. I try to discourage it, but they come

:21:35. > :21:45.up and ask me to swear at them. LAUGHTER

:21:45. > :21:49.They do say, "Come and tell me to... Off." I say... Off and get a life

:21:49. > :21:52.basically. They're very pleasant. They tend to be young people as

:21:52. > :21:57.well. That's nice that the young people like the show. Who is the

:21:57. > :21:59.character based on then? This is a, there's two people in the mix here.

:21:59. > :22:04.Everybody says it's Alastair Campbell because obviously that's

:22:04. > :22:09.his job. He was a spin doctor. I'm sure he was the inspiration for the

:22:09. > :22:12.character, but when they came to me and asked me to do it, I had to

:22:12. > :22:19.think, I didn't know Alastair. I had to think of somebody who I had

:22:19. > :22:24.seen in action, who walked around in a suit tearing shreds off people

:22:24. > :22:31.with the foulest language I'd ever heard. The only person I'd ever

:22:31. > :22:35.heard was Harvey Weinstein, a producer of movies. He has a

:22:35. > :22:39.vigorous temper. I had had him in my head and various agents I had

:22:39. > :22:44.met in Los Angeles, who for some reason, were able to walk around in

:22:44. > :22:48.Armani suits being terrifying. asked you before the show, what do

:22:48. > :22:52.politicians think of it. You said you don't want to meet politicians

:22:52. > :22:58.because... I tend to keep a distance from them because I feel

:22:58. > :23:03.as if, first of all if you're going to satirise people you shouldn't

:23:03. > :23:06.become pals with them. Because I'm quite soft and if we were pals I

:23:06. > :23:10.would soften the material. Secondly, you're absorbed into their

:23:10. > :23:14.publicity machine and you are used by them to sell whatever it is they

:23:14. > :23:21.want to sell. Fantastic, it's coming back soon. It's coming back.

:23:21. > :23:26.They're starting in March. I'm going to join in April. You're in

:23:26. > :23:30.oppo now. We're in opposition now. There are quite big surprises

:23:30. > :23:34.coming, which I won't tell you otherwise they won't be surprises.

:23:34. > :23:38.It's going to be a lot of fun. did you get involved in acting. You

:23:38. > :23:41.grew up in Glasgow. Yeah, it was just something I wanted to do. We

:23:41. > :23:45.didn't have much of a connection to show business or anything in my

:23:45. > :23:49.family. We weren't a fmily who went to the theatre or anything like

:23:49. > :23:52.that, other than pantomime and stuff. I never went to see

:23:52. > :23:56.Shakespeare or anything. It was just I fancied. It I thought it was

:23:56. > :24:00.good. There's a company in Glasgow called the Citizens Theatre, they

:24:00. > :24:05.used to do very, very bloody productions of things. The actors

:24:05. > :24:09.were all, this was in the 70s, there was an overhang of Glam Rock.

:24:09. > :24:13.They wore mascara and were covered in blood. I thought it looked like

:24:13. > :24:16.quite a good job. I thought, I'll have a go at that. I was lucky. I

:24:16. > :24:20.went to art school, not drama school, while I was there, people

:24:20. > :24:25.were doing productions of things and trying to make little movies.

:24:25. > :24:31.Hi this incredible stroke of luck where I met this director Bill

:24:31. > :24:36.Forsyth who had done a film called Gregory's girl. I was involved in

:24:36. > :24:40.punk rock and new wave, I was always at a lot of Giggs, he turned

:24:40. > :24:47.up and said "Would you like to be in a film?" He had seen me singing

:24:47. > :24:52.in a band. I thought it would be something, a little cheap 8mm thing

:24:52. > :24:56.in the back streets of Glasgow. It turned out to be Local Hero with

:24:56. > :24:59.Burt Lancaster in it. It was amazing to get a break like this. I

:24:59. > :25:03.thought, this must be fate telling me this is what I should do, so

:25:03. > :25:08.have a go at it. Did you stop the art completely and think acting was

:25:08. > :25:11.the way forward? I did stop it, which was a shame, because it's the

:25:11. > :25:16.kind of thing that although you might have a gift to be able to

:25:16. > :25:20.draw or whatever, you have to keep at it, you have to keep doing it. I

:25:20. > :25:24.stopped doing it because I had no training as an actor, so the whole

:25:24. > :25:29.idea of acting was really quite challenging. I didn't come from a

:25:29. > :25:34.background that prepared me for it in any way. I hadn't been to

:25:34. > :25:37.college. I didn't have any armery of equipment that I could deploy. I

:25:37. > :25:41.didn't know how you approached playing a role or anything like

:25:41. > :25:47.that. All my energy went into trying to learn that. I began to

:25:47. > :25:52.realise that drawing and painting and being creative and acting were

:25:52. > :25:56.all part of the same thing. They're very creative. It's just a thing

:25:57. > :26:01.that I, drawing was just a thing that I could do. I met, there's a

:26:01. > :26:09.wonderful, wonderful painter and play right called John Byrne in

:26:09. > :26:13.Scotland who wrote Tutti Fruiti and he's an extraordinarily gifted

:26:13. > :26:17.painter. I was talking to him one day. I saw him doing fabulous

:26:17. > :26:22.drawings, he said, well, you know if you can do this, why would you

:26:22. > :26:30.not do this, ie, if you can draw, why not draw. From that day, I made

:26:30. > :26:33.sure that I would draw every day. Do you? Yeah to keep the practice

:26:33. > :26:37.up. You are in The Ladykillers in theatre. Is that what it's all

:26:37. > :26:41.about for you being in the theatre? I haven't been in the theatre for

:26:41. > :26:51.about five years, but sometimes a job comes along thaw think, this is

:26:51. > :26:56.irresistible, I must do this. They sent me the script. Sean Foley is

:26:56. > :27:02.the director who wrote Father Ted and The IT Crowd. They asked me to

:27:02. > :27:07.play the Alec Guinness part. He's a great icon. I thought this is an

:27:07. > :27:13.amazing part. It was an amazing team they put together with Clive

:27:13. > :27:17.Roe, Ben Miller and a fantastic cast and Harry Peacock. I thought

:27:17. > :27:22.I've got to do this. Although I hadn't done a huge amount of

:27:22. > :27:27.theatre, I thought this is a muff. Wasn't there a film not that long

:27:28. > :27:32.ago made that didn't go down that well, so it's kind of risky. Yeah

:27:32. > :27:37.the Cohen brothers who are fabulous film makers and rarely put a foot

:27:37. > :27:42.wrong, made an adaptation of The Ladykillers starring Tom Hanks,

:27:42. > :27:46.which has great things in it, but doesn't quite work. We'll let them

:27:46. > :27:53.off because they're incredible film makers, but yeah, no, it was a bit

:27:53. > :27:56.frightening taking on such a famous movie. Your stage show's had great

:27:56. > :28:01.reviews. Our producer has seen it and says it's amazing. It's great

:28:01. > :28:06.fun, full of gags and finished by 10pm. Come on. You were telling me

:28:06. > :28:13.earlier, you're work during the day as well. It's a full day. I'm doing

:28:13. > :28:18.a series called The Hour. I'm lucky enough that they've asked me to be

:28:18. > :28:24.in the new series of that. The most lucky thing is that it's filmed

:28:24. > :28:27.where I live. I don't have to get up at 6am. I can get up at 7am.

:28:27. > :28:32.have to talk about a programme on tonight, so much on at the moment.

:28:32. > :28:36.You're doing well. Have you a thing on tonight, it's a spoof

:28:36. > :28:45.documentary called the Criclewood Greats. Explain what that's about.

:28:45. > :28:50.Skroo it's about, it's, I love BBC 4, you will always see fantastic

:28:50. > :28:55.documentary about Albert ien Steen or something or Zeppelins. This is

:28:55. > :28:59.a documentary about forgotten stars of the British film industry,

:28:59. > :29:08.people would once were famous and now have fallen off the radar,

:29:08. > :29:11.people like Florrie Fontaine who in the 30s was, she was a female

:29:11. > :29:16.George Formby. She was plain speaking, a belter, everybody loved

:29:16. > :29:20.her. During the war she became the Force's sweet heart, but the German

:29:20. > :29:24.forces. It was discovered she had ka roused with the Nazi high

:29:25. > :29:29.command. She was plain speaking. She said "I speak as I find." Then

:29:29. > :29:36.she was wiped from history. But of course, she doesn't exist. We've

:29:36. > :29:46.made her up and created clips. have a clip we're going to show now

:29:46. > :29:54.

:29:54. > :29:59.of Mr... Dr Worm. Yes, he's a the explosion of horror movies that

:29:59. > :30:05.came to Cricklewood, and one of the greatest of the Cricklewood greats,

:30:05. > :30:15.the King of horror, Lionel Crisp. It's the original part of Lionel

:30:15. > :30:15.

:30:15. > :30:20.Crisp's Dr Worm costume. That's Dr I have watched this movie so many

:30:20. > :30:27.times, and just to hold in my hand... You know all the gestures

:30:27. > :30:36.that thumb made. Yes, yes. Marcia, thank you so much. Oh! Look at that,

:30:36. > :30:40.incredible. That's on tonight, right? That's lovely Marcia Warren

:30:40. > :30:47.who plays the lady in The Ladykillers. That little section is

:30:47. > :30:52.about horror movies and is a spoof of the hammer horror movies.

:30:52. > :30:56.wrote this? I wrote it with one of the producers of In the Thick of It.

:30:56. > :31:00.We have run out of time, Peter, but we can't leave this interview

:31:00. > :31:05.without knowing what sort of band you were in. I was in a band that

:31:05. > :31:12.was sort of new wave, punk. It had the worst name. I can't tell you

:31:12. > :31:19.what its original name was on a Sunday morning, but it was called

:31:19. > :31:27.the something's from Hell. Give us the first letter. It's B - OK. We

:31:27. > :31:32.know - we all know. I think I know. What did you wear? I had dyed red

:31:32. > :31:37.hair. I looked like a match because I was tall and thin and just had

:31:37. > :31:43.this wave of red hair. It was that look that got you your acting part.

:31:43. > :31:48.I did indeed. I had to get rid of the red hair. I had pierced ears.

:31:48. > :31:56.If you have a picture of that e- mail it in. Peter is staying with

:31:56. > :32:00.us all morning cooking. Make sure you get your questions in. Now, you

:32:00. > :32:10.can guess the year all of this lot happened and when this hit topped

:32:10. > :32:11.

:32:11. > :32:20.the charts in today's Deja Vu. # She's so fine

:32:20. > :32:23.# She's so fine! # Just after 11.00am this morning the Defence

:32:23. > :32:26.Secretary Michael Heseltine gathered up his papers at Number

:32:26. > :32:33.Ten Downing Street and told his colleagues, "I shall have to

:32:33. > :32:35.leave." He had resigned Common market Environment Ministers have

:32:35. > :32:39.reacted swiftly to the disastrous pollution of the river Rhine

:32:39. > :32:43.earlier this month after tonnes of poisonous chemicals were swished

:32:43. > :32:50.into the Rhine by mistake. Hampton Court Palace has been badly damaged

:32:50. > :32:54.by fire. The blaze has caused extensive damage to the property

:32:54. > :33:02.and the priceless treasures housed there.

:33:02. > :33:07.# Oh, oh, oh # You guys really are cowboys.

:33:08. > :33:11.What's your problem? You're everyone's problem. That's because

:33:11. > :33:21.every time you go up in the air, you're unsafe. I don't like you

:33:21. > :33:21.

:33:21. > :33:27.because you're dangerous. That's right! Ice - man - I am dangerous.

:33:27. > :33:32.Maverick, you and Goose get your butts out of that flight gear and

:33:32. > :33:39.up to Viper's office now. Top Gun - I have never seen it. I have never

:33:39. > :33:44.seen it. How come we have never seen that? Have you seen An Officer

:33:44. > :33:53.and a Gentleman? Yeah. I have never seen it. Any good? No. What about

:33:53. > :34:01.the one in the car - Tom Cruise is in a racing car... Days of Thunder.

:34:01. > :34:07.I have not seen that. What's his new one? Cocktail. That's why Wayne

:34:07. > :34:15.became a bar man. What year? It's the latter part of the '80s - I'll

:34:15. > :34:22.go '87. '88. No idea. I'll go '88. We have no idea, have we? No. What

:34:22. > :34:24.have you been cooking? We start off - Andy and daughter Laila made the

:34:24. > :34:34.raspberry coconut squares and coordinated his daughter with the

:34:34. > :34:41.food, which is nice. What's his daughter called? Laila? Is it

:34:41. > :34:47.Laila? We'll go really ala. Then we have two students, Tim...

:34:48. > :34:56.dodgers! Rachel Broomfield is on the left and fellow tax dodger...

:34:56. > :35:04.Did they take some time out from putting tip-ex on their Dr Martens?

:35:04. > :35:08.They'd finished eating their mung beans. They're studying landscape

:35:08. > :35:12.archaeology. What? I didn't know you could study that. I am going

:35:12. > :35:18.back to uni. They also made the coconut squares but with

:35:18. > :35:26.blueberries. How can you afford blueberries? You're students.

:35:26. > :35:32.Finally this lovely picture of Steve from the Wirral. He made

:35:32. > :35:35.spring roles with his girlfriend Kristen. We have videos this week.

:35:35. > :35:41.First, Sophie and Sarah from Fleet in Hampshire. Hi. We made the

:35:41. > :35:44.raspberry coconut squares - delicious. Bucket list item number

:35:44. > :35:54.one, getting on the Something For the Weekend fridge with my dark

:35:54. > :35:58.chocolate bacon cupcakes. It's like - one of our cameramen...

:35:58. > :36:03.Beautiful camera work. I like the videos. It's good.

:36:04. > :36:09.ever, it is a Sunday, and it's, "What did Simon look like with hair

:36:09. > :36:13.time?" Here we go. Here's me. I think I am 21 there. Looks like a

:36:13. > :36:21.wig, doesn't it? Is that your car? That was my first car. Could I have

:36:21. > :36:26.a look at that in more detail? My goodness. That was my Volkswagen

:36:26. > :36:32.Beetle on the drive of my mum's. If you do want to end up on the fridge

:36:32. > :36:35.or indeed on the screen, take a photo, put it on your smartphone

:36:35. > :36:41.and e-mail us at bbc.co.uk/somethingfortheweekend or

:36:41. > :36:47.Tweet it @SFTW. Loving the videos, boys and girls. Get your videos in.

:36:47. > :36:51.What we making now? This is our meatballs, rose veal... It's good

:36:51. > :36:55.veal - for those that just tuned in, Simon explained that rose veal is

:36:55. > :36:57.good veal because it's treated nicely. Basically, we humanely

:36:57. > :37:01.treat the bull calfs that ordinarily would be killed at birth,

:37:01. > :37:08.so what happens is they're kept for six months, the same amount as a

:37:08. > :37:12.lamb or pig would be kept, kept in good conditions, fed lots of straw,

:37:12. > :37:15.not kept like traditional veal is kept. If you see rose veal, it's

:37:15. > :37:20.recommended by British animal welfare as a meat we should eat.

:37:20. > :37:27.We're doing it with a bloody mary sauce. For that we have tomato

:37:27. > :37:34.puree, vodka, olive oil, celery stalk, tinned tomatoes, then a

:37:34. > :37:38.little bit of parmesan cheese, egg I don't thinks, cream, veal. If you

:37:38. > :37:45.would like to crack the eggs into there, add a little bit of salt and

:37:45. > :37:51.pepper in there? Did you eat anything nice when you were away?

:37:52. > :37:55.it a a burger which cost me 40 euros. What? 37 euros - because we

:37:56. > :38:03.went to a restaurant - we were the top of a mountain. We were all

:38:03. > :38:10.hungry. "Let's go for a -" we'll all have burgers - when the bill

:38:10. > :38:15.came - ahh! It was ridiculous. it good... Not very - not 37 euros

:38:15. > :38:21.worth of good. I say euros - but we did have a drink as well, but it

:38:21. > :38:25.was quite a lot for a burger. It didn't even have a bun with it.

:38:25. > :38:31.It came with a hash brown on the top and on the bottom, which was

:38:31. > :38:35.nice, and no chips, straight up. Any cheese? Yeah, cheese and bacon.

:38:35. > :38:38.At least there was cheese on it. That's what's going to make it

:38:38. > :38:44.taste good, but does not justify - then grate some parmesan - a little

:38:44. > :38:50.bit of parmesan in there, the milk, then get working. Meanwhile, I

:38:50. > :38:55.should start our bloody mary. you ever going to come skiing or

:38:55. > :39:01.snowboarding? It's just such an amazing feeling. I get loads of

:39:01. > :39:07.grief all the time. When my daughter went skiing... You have to

:39:07. > :39:14.take Flo and Hamish. Flo has been. She liked it. I think Hamish would

:39:14. > :39:21.really like to do - but I worry now about my achilles... It's all about

:39:21. > :39:25.you! I say they can go skiing,and I'll do the eating the 37 euro

:39:26. > :39:31.burger at the top of the mountain - I can go for that! Really break it

:39:31. > :39:36.down. What you're trying to do is get this into a modelling clay kind

:39:36. > :39:40.of feel to it because the thing about the veal, it's a soft meat as

:39:40. > :39:45.opposed to beef, where it's quite resistant and hard - it's soft.

:39:45. > :39:50.It's a bit like where you have pork mince, it's soft. It's that

:39:50. > :39:55.principle. Aside from your snowboarding, how is the cycling

:39:55. > :39:59.coming on for your challenge with Mark Cavendish? I have been - I

:39:59. > :40:04.have the bike now, and I am doing it. It's very hard work. I am not

:40:04. > :40:08.very good at it. There's you on your bike. I am just finding it

:40:08. > :40:14.hard work. I have to be honest with you. Everyone keeps telling me I am

:40:14. > :40:18.going to enjoy it eventually. I just - it's the biggest challenge I

:40:18. > :40:24.have done so far because I am not enjoying it whereas the other ones

:40:24. > :40:29.I have enjoyed. What's the worst bit? All of it! Getting on the bike.

:40:29. > :40:34.The seat bones, your bum bones, kill - I mean really hurt, really

:40:34. > :40:37.hurt, so I - I got all the padded shorts and stuff. Hopefully, I'll

:40:37. > :40:45.get used to it. That is a weird sensation. I remember I played

:40:45. > :40:52.squash a couple of times. Really? Did you have a pint of skull

:40:52. > :40:56.afterwards? I did. 1970s! 1970s! That has that same sensation

:40:56. > :41:02.because afterwards - there is all of that kind of action - oh, man!

:41:02. > :41:08.It really hurt. I was rubbish at it too. What am I doing now? Roll it

:41:08. > :41:12.into bowls, basically... Golf ball? Go on. Go golf. OK. Meanwhile, our

:41:12. > :41:17.sauce - we have onions, celery in there, a little bit of garlic as

:41:17. > :41:22.well, have a chop of that. We cook this nice and gently. This is a

:41:22. > :41:28.bloody mary sauce because we're going to have vodka and horseradish

:41:28. > :41:33.in it. I have gone squash ball. Nicely done. Yellow dot. Let's

:41:33. > :41:37.start cooking... Do they still have dots on the balls, do they? They do.

:41:37. > :41:43.You have to heat it up under your arm. People used to walk around

:41:43. > :41:50.with squash balls under their arms on their way to the court warming

:41:50. > :41:58.it up. Did they? I think so. should be on telly... Doesn't work

:41:58. > :42:04.on TV because it's so fast. Barryman... Someone Khan was always

:42:04. > :42:12.winning... I remember Jonah Barrington. There is a huge match

:42:12. > :42:19.today - Chelsea v United - it's an awkward time for football fans -

:42:19. > :42:23.Simon doesn't like them at all being a Liverpool fan. I always say

:42:23. > :42:27.with the Chelsea Man U game, if they could both lose it would be a

:42:27. > :42:32.great situation, but that's yet to happen in football. I want to

:42:32. > :42:37.spread the love along the M62. I am genuinely sick of the horrible

:42:37. > :42:42.hatred between the two sides. I think it's time for proper football

:42:42. > :42:48.fans to say, let's stop this. It's horrible. It really is. I agree,

:42:48. > :42:53.yes! I do. I think what we should do - I think when Liverpool play

:42:53. > :42:58.Man United next weekend, find a fan from the opposite side and hug them.

:42:58. > :43:04.We do - we'll do a football hug. Everyone should do that. Chelsea

:43:04. > :43:13.fans, Man U fans... Find each other and hug. Or hold hands and send the

:43:13. > :43:17.pictures in to us. The Fulham Road holding hands. That for me is the

:43:17. > :43:23.image I want next week on the fridge. We have the garlic, the

:43:23. > :43:30.onion, the celery. In goes our vodka. Vodka? Yeah. This is going

:43:30. > :43:37.to be our bloody mary sauce. Whoa! Love that. I am man! I have made

:43:37. > :43:46.flame! Is that supposed to happen? Yeah, we're burning off the alcohol.

:43:46. > :43:51.The alcohol goes... You could have warned me... Made it more exciting.

:43:51. > :43:55.We cook out the tomato puree - five, six minutes. Once we cook that out,

:43:55. > :44:00.we add our tin of chopped tomatoes - you missed the milk out of your

:44:00. > :44:04.meatball, but it's fine. It's not important. It just gives it a

:44:04. > :44:14.little bit of a creaminess in there. That goes in, bring it up to the

:44:14. > :44:21.sauce so it's an oily sauce. You don't have to put extra olive oil

:44:21. > :44:28.in, but I like it. You cook this out for 15, 20 minutes and have

:44:28. > :44:32.this lovely, delicious sauce. grease... Then, Tim, pop the

:44:32. > :44:36.horseradish into the sauce, then we have meatballs we're just keeping

:44:36. > :44:42.warm. Obviously, what you do is fry them in the pan, then transfer them

:44:42. > :44:46.straight into our sauce. You see, you just get a little bit of colour

:44:46. > :44:52.in there. No Tobasco? No because of the horseradish cream. The two

:44:52. > :44:56.fight each other. Smells really good. A drop of sherry in at the

:44:56. > :45:03.end in a bloody mary is nice. What's the other thing a bit like a

:45:03. > :45:10.bloody mary but it has clam juice in it? It has clamato juice - I

:45:10. > :45:14.can't remember what it's called. Where's Wayne? Bloody Caesar.

:45:14. > :45:19.could have put some clam in here. That would be nice. We warm these

:45:19. > :45:23.through like that. We have these delicious rose veal meatballs. We

:45:23. > :45:30.serve this with whatever pasta you want. I like it with a bit of rice

:45:30. > :45:38.or even potato - swirl that around like that, scoop that off, and then

:45:38. > :45:43.what we do... We're here. Hi. Then we spoon the delicious

:45:43. > :45:47.meatballs... There is lots of activity over here with you two -

:45:47. > :45:52.flames, laughter. Busy boys - that's what we do. Meatballs on

:45:52. > :45:59.there, lots of that delicious sauce, then to finish it, just a little

:45:59. > :46:04.shaving of fresh parmesan. It looks really good. I just can't taste it.

:46:04. > :46:09.Is that bad? Not at all. You're not a meat eater anyway, but it is one

:46:09. > :46:13.of those things genuinely it's a great thing to eat and it's making

:46:13. > :46:18.use of magnificent British produce. I am pleased I found out about that.

:46:19. > :46:23.They're soft. When you get them - a beef meatball, then they're quite

:46:23. > :46:33.tough. It is delicious, and the sauce is fantastic. That little bit

:46:33. > :46:37.

:46:37. > :46:42.of horseradish in the sauce at the What's next? Grannies loaf. You can

:46:42. > :46:46.find all the recipes on the website. Keep your questions coming in for

:46:46. > :46:51.Peter Capaldi and Stefan Gates or tweet them too.

:46:51. > :47:01.There's a new vampire in town, joining Annie and Tom, for the

:47:01. > :47:16.

:47:16. > :47:23.How does Superman cut his hair? He's indestructible, so his hair

:47:23. > :47:28.must be too. How does he cut it? Special scissors. That's ridiculous.

:47:28. > :47:34.I look it on the internet. looking at medical websites. Last

:47:34. > :47:39.time you convinced yourself you had heart disease. I had the symptoms -

:47:39. > :47:49.shortness of breath, constriction of the air waves... All the

:47:49. > :47:59.symptoms of someone who had put their jumper on back to front.

:47:59. > :48:11.

:48:11. > :48:16.What do you think my chances are? Paul won't talk about it. I tried

:48:16. > :48:20.last night after Only connect and she threw the remote control at me.

:48:20. > :48:26.I'm asking you... The last full moon left you bedridden for two

:48:26. > :48:29.weeks. It's likely the next one will kill you.

:48:30. > :48:37.You can watch the first part of the new series of Being Human tonight

:48:37. > :48:41.on BBC Three at 9pm. Our next guest is no strange Tory Party kitchen,

:48:41. > :48:45.he'll swallow -- stranger to the kitchen, he'll swallow almosting in.

:48:45. > :48:52.For his new CBBC series he dishes out amazing facts. I want to show

:48:52. > :48:57.you something else. I need some help. Please welcome the guests!

:48:57. > :49:01.Big round of applause. Guys, eggs are easy to get into. They're

:49:01. > :49:04.fragile. They break easily. Often you'll come home from the shops and

:49:04. > :49:08.there'll be eggs broken in the packet by the time you get home. I

:49:08. > :49:16.want you to put one finger at the top, a thumb at the bottom and then

:49:16. > :49:23.squeeze. Go on, squeeze it. Come on! You can

:49:23. > :49:28.do it! Squeeze it! Were you trying hard there? Yeah. I was trying to

:49:28. > :49:31.press as hard as I can. There's special really special about an egg.

:49:31. > :49:38.They have an incredible design. They're capable of taking huge

:49:38. > :49:42.amounts of weight. After all chickens sit on them all the time.

:49:42. > :49:48.Welcome to Stefan Gates. Egg, what's the point if you can squeeze

:49:48. > :49:52.it that way? You can do. What you didn't see there, is we then stood

:49:53. > :49:57.some children on a tray of eggs and we got a whole car on a crane and

:49:57. > :50:02.we lifted it down onto about 1200 eggs and the eggs took the weight

:50:02. > :50:05.of the car. Wow. What's the point in eggs taking it that way and not

:50:05. > :50:10.that way? Because it's the structure that they tend to sit

:50:10. > :50:16.down on, I guess. I don't, I haven't list -- lifted the chicken

:50:16. > :50:19.up and analysed it. So chickens always sit with an egg longways?

:50:19. > :50:24.don't actually know. I always assumed that they sit the other way

:50:24. > :50:30.round. You know, what I don't know. It must be to do with the shape.

:50:30. > :50:36.Maybe someone can tweet us or e- mail us in. It's called Incredible

:50:36. > :50:41.Edibles. Explain the show for us. It's a show to terrify every right-

:50:41. > :50:45.thinking parent and to get kids to be adventurous with food. We do

:50:45. > :50:50.some really very scary and shocking things with food. We get kids to

:50:50. > :50:55.put on a blind fold and we give them a mystery meal. They eat lambs

:50:55. > :51:00.testicles, duck tongues, dung beetles, all these things and we

:51:00. > :51:04.take the blind fold off and tell them what they've eaten. There's

:51:04. > :51:09.this moment of "Oh, no!" But hundreds of kids are watching. We

:51:09. > :51:14.give them a round of applause and say "You've been so brave. Do you

:51:14. > :51:18.want to try it again?" Most of them "Yeah, all right." Do they like the

:51:18. > :51:22.taste, before they know what it is, and they're eating a duck's tongue,

:51:22. > :51:27.do they like the taste? They generally love it. The weird one is

:51:27. > :51:31.brains. Eating the brains and going oh, it's really creamy. It's lovely.

:51:31. > :51:36.And creamy and soft and lovely is often a fantastic thing. The moment

:51:36. > :51:39.they know it's a brain they go "I'm going to be sick!" Then they

:51:39. > :51:44.confront their fears and get through it and it's exciting.

:51:44. > :51:47.become completely warped with our way of looking at food. We'll

:51:47. > :51:51.gladly eat something's leg but not their tongue or cheek. It's

:51:51. > :51:57.ridiculous F you're going to eat it, I think it's interesting that we've

:51:57. > :52:00.started to eating a lot of offal. We do it on the show. What's wrong

:52:00. > :52:04.with eating every part of the animal if we're going to do it?

:52:04. > :52:08.think kids learn the fear from parents. You know the reality is

:52:08. > :52:13.loads of kids say my kids don't eat anything. Push them. Get them to

:52:13. > :52:19.cook with you. Make black pudding, cover them in blood, you know, get

:52:19. > :52:23.squirrel from your local shop. bit of blood! Eat it! Have it!

:52:23. > :52:28.happening in my kitchen. It's not. You take them through this process,

:52:28. > :52:32.you make it fun, you make it adventure, you make them bold.

:52:32. > :52:35.That's very much your way. Since I did this show, like everyone, you

:52:35. > :52:40.end up eating what you know. Coming on the show I experience more and

:52:40. > :52:45.more tastes. Now I want to do more. We know each other well. I believe

:52:45. > :52:51.you may have had my testicles once. Nice! I've ever everything, you go,

:52:51. > :52:55.try that and I go, yeah! You are particularly brilliant. It's really

:52:55. > :53:00.annoying. Jellyfish, the lot. I love it. I think kids have become

:53:00. > :53:03.more used to things like sushi and raw fish. We'll break them down,

:53:03. > :53:08.come on. My kids will eat that. I don't know if I could persuade them

:53:08. > :53:13.to eat brains or tongue. I'm not sure. Before we do that, in your

:53:13. > :53:16.life of food and going all around the world, what is it, it's a

:53:16. > :53:21.cliche question, what is the strangest things that you've eaten?

:53:21. > :53:26.There's a good answer to this I think. The strangest thing I've

:53:26. > :53:31.eaten is margarine, I did a series where we unpicked margarine. And

:53:31. > :53:33.it's made with extraordinary things, caustic soda, Fuller's earth. They

:53:34. > :53:38.are then taken out by another process. You create this thing, I

:53:38. > :53:42.don't know, I lived on margarine. There was a tub of this stuff.

:53:43. > :53:48.always have it in the house. You think nothing of putting a big

:53:48. > :53:52.dollop in a cake. My mother told me it tastes better than butter. We

:53:52. > :53:56.went to granny's house and you had butter and it was like "You're

:53:56. > :53:59.lying." It was supposed to be good for you. That's right. But it was

:53:59. > :54:05.cheap. And it sat there for six months. I looked at it every

:54:05. > :54:11.morning, still there, no fur on it yet. What about animal pargs,

:54:11. > :54:16.you've eaten strange things. On the show, the kids were eating spleen,

:54:16. > :54:19.they had lungs. It's extraordinary giving kids an ox heart, about the

:54:19. > :54:23.size of your head. First Active Drainage Limited -- their first

:54:23. > :54:26.reaction is oh, what's that, then can I put my hand in it. They

:54:26. > :54:30.explore these things and they become less scary. The weird thing

:54:30. > :54:33.s, the thing that scared the kids most of all was a fish. They had

:54:33. > :54:38.never gutted a fish before. They'd never seen what happened. They cut

:54:38. > :54:42.it open and they pulled the guts out and they were squealing. Do you

:54:42. > :54:48.think we just need to get more used to different things? Do you think

:54:48. > :54:51.we've almost shut out anything that isn't... It's a bit of that, you're

:54:51. > :54:56.right. It's also that we've made meals into a bit of a battleground.

:54:56. > :54:59.When my kids were little, I used to say, don't play with your food. I

:54:59. > :55:02.remember thinking, why have I said that? Every other area of their

:55:02. > :55:06.life, they play, experiment, they fiddle with things and make a mess

:55:06. > :55:10.and it doesn't matter, because we clear it up. Why when it comes to

:55:10. > :55:13.food are we obsessed with the rules, this is a battleground, you'll

:55:13. > :55:19.finish everything on the plate. I decided well, maybe we should play

:55:19. > :55:23.with our food. Now I encourage my kids. If they want to wipe their

:55:23. > :55:29.yoghurt on their face, then that's fine. A lot of people have respect

:55:29. > :55:33.for their food. That's where that comes from. Not wasting it. A food

:55:33. > :55:39.fight is terrible. We have to do this. What are we making now?

:55:39. > :55:43.are making live on TV a bum sandwich. This is actually stilton

:55:43. > :55:48.and basil sandwich that I made this morning. But what it needs is to be

:55:48. > :55:55.warmed up to body temperature. Louise, are you trying this one?

:55:55. > :56:01.You need to slip it under... I keep my Janes on? That's between you --

:56:01. > :56:05.jeans on? That's between you and the producer. There was an

:56:05. > :56:10.opportunity there. Television gold. I was just checking because I was

:56:10. > :56:17.going to say, someone else... don't want to see Tim's pants.

:56:17. > :56:21.no, I've put a few pounds on! I'm frightened I'm going to squash it.

:56:21. > :56:25.Bit of a wiggle. There's basil in there and you're getting the oils

:56:25. > :56:29.to come out and raising it up to body temperature. I don't think

:56:29. > :56:39.there'll be much left after this bum's been on it. I want to see

:56:39. > :56:39.

:56:40. > :56:43.cheeks on it. I'm clenching! LAUGHTER

:56:43. > :56:47.When I sat down in Peter Capaldi's space, it was very warm. I think he

:56:47. > :56:51.might be the man to do it. We'll have to get him back. What you're

:56:51. > :56:56.doing is raising the temperature of that sandwich to your body

:56:56. > :57:00.temperature, which should be, unless you're very ill, 37 degrees.

:57:00. > :57:03.It's cold. It's come from the fridge. When they come from the

:57:03. > :57:08.fridge the molecules that make up the flavours are static because

:57:08. > :57:14.they're very cold. You're warming it up. The more you warm food up

:57:14. > :57:17.the more the vom tiles zip around. Have a little sniff of this

:57:17. > :57:23.cheese... Smell my cheese! LAUGHTER

:57:23. > :57:26.That is a bit of cheese. Does it smell cheesey? It does. That's

:57:26. > :57:29.because it's at room temperature. To explain that there is a change

:57:29. > :57:34.that will happen. What we're going to do is come into the middle of

:57:34. > :57:39.the studio floor and put it there, I'm going to eat that later any way.

:57:39. > :57:44.We're going to chill it down a bit. The best way to chill food is to do

:57:44. > :57:50.this. I won't get up. Kids don't do this at home. You need a request to

:57:50. > :58:00.the head masters -- headmaster before doing it. You need to be

:58:00. > :58:09.

:58:09. > :58:15.trained idiot like me. We have to OK. Very quickly, have a smell

:58:15. > :58:19.again? It doesn't smell half as bad. Bad! That's my cheese. That's

:58:19. > :58:22.because all of those molecules are static. They've been frozen so they

:58:22. > :58:27.don't move very much. What you are doing is counteracting that and

:58:27. > :58:33.making all those flavours zip around, probably zipping around

:58:33. > :58:38.your jeans as we speak. Is that why they say you should bring things to

:58:38. > :58:43.room temperature first. Yes, especially with cheese. If you pan

:58:43. > :58:47.fry meat out of the fridge it won't be cooked in the middle and

:58:47. > :58:52.vegetables. Never put tomatoes in the fridge. It's still cold. That's

:58:52. > :58:58.your job. For the rest of the day, I'll come back at lunch time.

:58:58. > :59:03.have to stay here? You can share the burden. We're putting the

:59:03. > :59:10.sandwich on eBay afterwards! You're a vegetarian. Does that mean lots

:59:10. > :59:16.of beans last night, just asking. It would be warm then! We're oust

:59:16. > :59:21.time. What are we doing with that sandwich, eat it later? Am I really

:59:21. > :59:26.staying on it? You're doing well. We'll talk to you more. You're

:59:26. > :59:36.cooking with Simon. If you still want to ask Stefan or Peter

:59:36. > :59:36.

:59:37. > :59:40.anything, tweet @SFTW or e-mail us. I'm looking forward to getting home

:59:40. > :59:45.and throwing blood on my children. This is the first time I've done a

:59:45. > :59:49.link sitting on a sandwich. You know, everything new. That's

:59:49. > :59:56.showbiz. It's a living. You're not digging holes. All this is still to

:59:56. > :00:06.come: Harriet goes to visit her son for the first time in Prisoners'

:00:06. > :00:16.

:00:16. > :00:20.Simon cooks red lentils with date and cumin. The search is on to find

:00:20. > :00:27.the planet's brainiest animal in Super Smart. Sheep dogs are

:00:28. > :00:34.learning a foreign language. Also still to come. Our gadget girl

:00:34. > :00:38.today is Lucy Hedges with the best of this week's new things. She has

:00:38. > :00:42.this compound bow and arrow. She's not getting her elbow back high

:00:42. > :00:47.enough I believe. You have to get it up by your eye - elbow back

:00:47. > :00:53.there. Anyway, Peter is with us in the kitchen. How is your cooking?

:00:53. > :00:56.You any good? I am terrible. I am pretty good at making spaghetti.

:00:56. > :01:05.That's obviously my Italian heritage. Weren't you involved in

:01:05. > :01:12.ice cream years ago? My father had an ice cream company and cafe, in

:01:12. > :01:17.fact, supplied all the ice cream for the film Comfort and Joy.

:01:17. > :01:21.love that film. That's a film I have seen, Tim. So they

:01:21. > :01:27.manufactured all the ice cream? The reason I am hesitant is they

:01:27. > :01:31.used to say it was a secret recipe, but I think they got it from powder

:01:31. > :01:35.from Slough. They said it was a secret Italian recipe, but I think

:01:35. > :01:39.it was dodgier than that. OK. What we making? What I call granny's

:01:39. > :01:45.cake. This is from my mum's portfolio of dishes so you know

:01:45. > :01:50.it's going to be good. It's not my granny. It's our old next door

:01:50. > :01:54.neighbour - it was her granny's cake. She gave it to my mum. It's

:01:54. > :02:00.something used in my family together - sugar, mixed fruit,

:02:00. > :02:05.candy peel, butter, milk, a bit of bicarbonate of soda, mixed spice,

:02:05. > :02:15.baking powder and flour. So Peter, first job is simply pop in the

:02:15. > :02:17.

:02:17. > :02:22.That's a lot. We measure it out. That's why cooking is easy on the

:02:22. > :02:28.show, then the bicarbonate and the baking powder go in, give it a kick

:02:28. > :02:34.stir with a wooden spoon. This is classic cake-making. Then we soften

:02:34. > :02:39.the butter. We do what we call cutting in, so rather than with the

:02:39. > :02:42.spoon, if you use the knife and start cutting it in basically...

:02:42. > :02:47.never understand why you do that. You do it with your hands. It's

:02:47. > :02:52.quite a nice - one of the reasons that you do it as well, coming back

:02:52. > :02:55.to the old thing about not wanting to overwork flour - if you're not

:02:55. > :03:00.doing -- if you're doing that you're not stretching the gluten in

:03:00. > :03:05.the flour. If you work the flour too much, it tightens, then when

:03:05. > :03:12.you make your cake, it will be quite heavy. If we do it this way,

:03:12. > :03:16.we're barely disturbing the flour. Does that make sense? Yeah, it does.

:03:16. > :03:24.So once we have done that... That might be some time... Keep going.

:03:24. > :03:29.We have tonnes of time. Yeah, OK. What next? Beautifully done. OK. So

:03:29. > :03:34.next thing - tip in the fruit. What you do is keep working that until

:03:34. > :03:39.that's all combined. Tip the fruit in, then go back to your wooden

:03:39. > :03:45.spoon and stir it around. called that candy... Candy peel.

:03:45. > :03:51.You know those things you get in hot cross buns? Yeah. You get that

:03:51. > :03:55.candied... Mince pie sort of thing. A bit of sugar on it so it makes it

:03:55. > :04:00.sweet. I am going to ask you some questions. Suzy says, "You write,

:04:00. > :04:03.direct and act. What is your favourite?" How do you separate

:04:03. > :04:07.your time between doing those three things? My favourite is acting

:04:08. > :04:11.because it's the most fun. You get given cups of tea. Everyone looks

:04:11. > :04:16.after you. You don't have to work terribly hard. I like directing

:04:16. > :04:20.when it's my stuff, the stuff I have come up with because you get

:04:20. > :04:24.to see little jokes you have come up with - suddenly you have a whole

:04:24. > :04:28.team of people at work making them much funnier than they could ever

:04:28. > :04:31.be than when they come out of my mouth. You just do your best. I am

:04:31. > :04:37.very lucky at the moment that I have a lot of work around, and I

:04:37. > :04:41.just get on with it because it can disappear very quickly. Have you

:04:42. > :04:46.always written? No, I don't really right much. I don't consider myself

:04:46. > :04:50.a writer. I only do it occasionally because I have an idea I want to

:04:50. > :04:56.see happen and nobody else will do it, though with the show tonight, I

:04:56. > :05:00.work with Tony Roach, one of the writers from In the Thick of It.

:05:00. > :05:03.That is brilliant because I would write an idea, send it off to him,

:05:03. > :05:07.and it would come back funny. you come up with an idea and say

:05:07. > :05:11.you're going to write it and you don't, like, write it - you think,

:05:11. > :05:16.that's a really good idea - then when it comes to the blank piece of

:05:16. > :05:20.paper, you think, I don't want to do this. You just have to have

:05:20. > :05:23.discipline. Sit down - do anything. Put words up there. Eventually

:05:23. > :05:29.something will come. It's really dreary and dull, but at the end of

:05:29. > :05:37.it, you get make a telly programme - it's worth it. Is that on a

:05:37. > :05:43.different level? That looks exhausting! Now tip the milk in. On

:05:43. > :05:46.a different level, I am writing a book at the moment... A novel?

:05:46. > :05:52.Another novel. Then knowing I have got to deliver this book in a

:05:52. > :05:57.couple of months' time. I know the recipes - but the thought of

:05:57. > :06:02.sitting there - I think I don't want to do it. I didn't know it was

:06:02. > :06:06.going to be this much hard work. The confidence of when you have

:06:06. > :06:10.written something whether it's funny or not - that must be hard.

:06:10. > :06:14.don't know if it's funny. We'll see what the audience thinks of it. I

:06:14. > :06:20.am not that much of a writer. I don't want to go on about it that

:06:20. > :06:24.much. I am a great believer in having a go and seeing what happens.

:06:24. > :06:28.As soon as people know, they think, oh, you're a writer or director - I

:06:28. > :06:35.am just a creative art school person that has a go at stuff.

:06:35. > :06:45.Sometimes it works. Sometimes it doesn't. This is working. Do I have

:06:45. > :06:49.to do that? Jeez! You can either use a spoon or spatla. Are you on

:06:49. > :06:56.stage tonight? No, Sunday is our day off. Great. Just what you want

:06:56. > :06:59.to be doing on your day off - making a cake. We have Christmas

:06:59. > :07:03.Day off and New Year's Day off, but otherwise - I am amazed at the

:07:03. > :07:08.number of people who go to the theatre on Christmas eve, New

:07:08. > :07:12.Year's Eve and Boxing Day, but it's packed. There has been a massive

:07:12. > :07:14.resurgence in the theatre. There are a lot of comedies around at the

:07:15. > :07:20.moment. I think perhaps because of the economic climate or whatever,

:07:20. > :07:27.people just want to go and have a laugh. That's certainly what we do.

:07:27. > :07:33.Even ten years ago, it was the domain of kind of the broadsheets,

:07:33. > :07:38.and it was very exclusive. Now it seems it's far more excessable.

:07:38. > :07:42.think it's good that there is this elitist idea about it. It's

:07:42. > :07:48.actually fun and well worth it. It is expensive sometimes, but our

:07:48. > :07:52.show isn't particularly. It's well worth making the investment!

:07:52. > :07:57.this then goes in at about 150 degrees for about an hour-and-a-

:07:57. > :08:00.half. It's a slow cook this one, two hours - no eggs in this. It's

:08:00. > :08:06.an interesting cake because there are no eggs in it, but the flavour

:08:06. > :08:11.is lovely. It's a cup of teacake. Why are there no eggs? It's the

:08:11. > :08:16.principle of it. There are quite a few cakes that have no eggs in it.

:08:16. > :08:23.It's a drier cake but it lasts a bit longer. It will hold up quite

:08:23. > :08:31.well. Out this comes, and what you get... Have we not found out which

:08:31. > :08:36.way chickens sit on eggs? Has anyone e-mailed in? I wonder if

:08:36. > :08:43.they're always laid vertically, so as they lay, theoretically, they'll

:08:43. > :08:49.land end on, so they don't break. How can we know so little? Peter,

:08:49. > :08:52.any thoughts on chickens? No, I don't know a thing about them.

:08:52. > :08:57.beautiful, delicious slabs of granny's cake like that, which is

:08:57. > :09:02.great with jam and butter and cream and like this where it's slightly

:09:02. > :09:08.warm, and it is an absolute joy. If you're going to make one recipe

:09:08. > :09:13.from the show today it's got to be this because it's out of my mum's

:09:13. > :09:19.portfolio. Dig in, ladies. You just can't beat it, can you? It's nice

:09:19. > :09:24.and warm. We have sat on this for awhile! Quite! Wow. Look at that

:09:24. > :09:29.excuse the fingers. I like it when it's crispy like that not flat.

:09:29. > :09:34.That with a cup of tea or coffee on a cold afternoon, watching a black

:09:34. > :09:44.and white film... In front of a match. A black and white film!

:09:44. > :09:54.

:09:54. > :10:02.Crying. Then I'll eat more. A great saint trinian's movie! We're doing

:10:02. > :10:07.a dahl with dates and tamarind. it's freezing out there, Wayne has

:10:07. > :10:13.cocktails to warm us up, but first, another chance to guess what year

:10:13. > :10:20.all of this happened in Deja View. # She's so fine, fine, fine

:10:20. > :10:25.# She's so fine # She's so fine! # Just after

:10:25. > :10:28.11.00am, the Defence Secretary Michael Hessle tine gathered up his

:10:28. > :10:34.papers at Number Ten Downing Street and told his colleagues, "I shall

:10:34. > :10:37.have to leave". He had resigned. Common market Environment Ministers

:10:37. > :10:40.have reacted swiftly to the disastrous pollution of the River

:10:40. > :10:44.Rhine earlier this month after poisonous chemicals from a Swiss

:10:44. > :10:48.warehouse were washed into the Rhine by mistake. Hampton Court

:10:48. > :10:54.Palace has been damaged by fire. The blaze caused extensive damage

:10:54. > :11:01.to the property and to the priceless treasures housed there.

:11:01. > :11:11.# Oh, oh, oh, oh, oh # Dee, dee, the girl is fine

:11:11. > :11:11.

:11:11. > :11:15.# Well, have you ever seen a girl # # You're trying hard not to show it

:11:15. > :11:23.# Baby # But baby, believe me I know it

:11:23. > :11:30.# You've lost that love-in' feeling # Whoa, that love-in' feeling

:11:30. > :11:40.# You've lost that love-in' feeling # Now, it's gone, gone, gone

:11:40. > :11:50.

:11:50. > :11:57.# Whoa, Whoa, Whoa! # Sit down. Petite. What was the year? I have

:11:57. > :12:06.gone '88. Simon has gone '87. for me. I am still eating cake.

:12:06. > :12:10.Sorry. I am going to go '85. Really? Or '84 maybe? '84?

:12:10. > :12:16.early? I don't know. I went '88. can remember being very young when

:12:16. > :12:20.that film was out. So was I! Hang on. '85. We'll find out at the

:12:20. > :12:26.end of the show. Wayne, what we making? We're going to do a couple

:12:26. > :12:36.of nice winter warmers. One is going to be a hot drink. Do you

:12:36. > :12:46.have any cocktails afterwards, like warm with alcohol? No. We do here!

:12:46. > :12:52.No? Still have beer. The aperske is great. I have that warm wine. Grog?

:12:52. > :12:56.I don't know. We're going to add this Italian herbal liqueur which

:12:56. > :13:03.is warming, has a warm spice... It's difficult to get warm

:13:03. > :13:12.cocktails in winter. They're not on the menu very much. Irish coffees -

:13:12. > :13:15.that's about it. This one is called Snowbound. Made it myself. It's a

:13:16. > :13:22.nice spicy, aromatic liqueur with coffee and cream. It looks a little

:13:22. > :13:28.bit like a latte. I am going to add some cinnamon syrup to this cream.

:13:28. > :13:33.This adds sweetness and also a little bit of cinnamon. I am going

:13:33. > :13:37.to whip this up so it's thick. You have your vanilla vodka, the

:13:38. > :13:42.galiano herbal liqueur, sugar and coffee. Do you have to be a coffee

:13:42. > :13:45.fan to enjoy this or... I wouldn't say so. I think this is a nice

:13:45. > :13:49.combination of the two things together because I am not a big

:13:49. > :13:54.coffee lover, but I do like coffee cocktails when they're like this.

:13:55. > :14:01.Going to put this bit on top. you like coffee? Sometimes. I am

:14:01. > :14:07.not a big coffee drinker, not really. Then nutmeg. You have that

:14:07. > :14:12.cinnamon cream, the sweetness and the spiciness - a really, delicate,

:14:12. > :14:17.beautiful, soft, subtle combination, but very warming for a cold

:14:17. > :14:24.winter's day or if you're skiing. can appreciate it, but it's a very

:14:24. > :14:28.coffee alcohol, which is what it is, obviously. If you're on the cold

:14:28. > :14:34.slopes after skiing... That's delicious. Do you drink a lot of

:14:34. > :14:44.coffee? Yeah, too much. There you go - a double whamny. This is a

:14:44. > :14:45.

:14:45. > :14:55.twist on an old classic. This is a Harvard, a cognac Manhattan. A lot

:14:55. > :14:58.

:14:58. > :15:03.of the old cocktails are named after the old colleges. The New

:15:03. > :15:08.Orleans has aniseed and pepperiness to it, nice, subtle. Give it a

:15:08. > :15:13.little stir. Take a little cocktail glass. I have some chartreuse from

:15:13. > :15:19.France here, aromatic. It is made from 130 different herbs, roots and

:15:19. > :15:26.spices, give it a little rinse. I am going to have a rinse there. If

:15:26. > :15:33.you smell that glass, it's got a really warm - spices, herbs, really

:15:33. > :15:42.medicinal... Very. That's strong just smelling it - Whoa! Almost

:15:42. > :15:47.55%? This one is 55%, chartreuse. We have a cognac cocktail poured

:15:47. > :15:51.over the Harvard and a zest of lemon to give it a little perfume

:15:51. > :15:56.on top. Then you have a lovely fireplace cocktail, very warming if

:15:56. > :16:02.it's very cold. It's going to put a glow in your cheeks, but it's what

:16:02. > :16:07.you want at the end of an evening. That is lovely. The aromatic

:16:07. > :16:13.flavours, the spice... So nice! That is a real winner for me.

:16:13. > :16:17.Gorgeous. Thanks, Wayne. You can get all of his recipes by logging

:16:17. > :16:21.on to the website, bbc.co.uk/somethingfortheweekend.

:16:21. > :16:31.This time, it's hath Harriot's first time, and she doesn't know

:16:31. > :16:43.

:16:43. > :16:53.Step through and wait there. Arms up. Sorry. Step through, please.

:16:53. > :17:02.

:17:02. > :17:12.Sorry. Turn around. This is Pip. He's going to vai quick sniff.

:17:12. > :17:15.

:17:15. > :17:19.-- have a quick sniff. He must smell my basil.

:17:19. > :17:25.You can see the second part of Prisoners' Wives on Tuesday, 9pm on

:17:25. > :17:31.BBC One and BBC One HD. Our gadget expert Lucy Hedge sz here. How are

:17:31. > :17:34.you? Good thank you. It's gadget roulette time. We have three

:17:34. > :17:39.gadgets. I reckon that one will work. I'm concerned about one of

:17:40. > :17:48.them this morning. Let's move on. First up, the gear four unity

:17:48. > :17:52.remote. This is a discreet remote to turn your iPod, i touch, iPhone

:17:52. > :17:56.into a universal remote. You download it, pair the devices by

:17:56. > :18:02.Bluetooth. Then you're presented with a selection of gadgets. The

:18:02. > :18:05.app has hundreds of codes for devices. Once you have found the

:18:05. > :18:10.number for your TV or Blu-ray player for example, you pair them

:18:11. > :18:15.up and you can control your devices. We have paired it up with a Blu-ray

:18:15. > :18:24.player and a fan. If I hit play on the Blu-ray player, there we go -

:18:24. > :18:30.yes! We paired it up. From the comfort of your iPad, you're on the

:18:30. > :18:33.sofa, you can control your home cinema, DVD, Blu-ray, easy to use

:18:33. > :18:38.add on. Didn't you tell us a couple of weeks ago that we were all going

:18:38. > :18:42.to be talking to our TVs. Yes, that's where we're moving. Voice

:18:42. > :18:46.controlled remoats and TVs. Eventually, the bog standard remote

:18:46. > :18:50.will be obsolete. But the thing about GEAR4 UnityRemote, they're

:18:50. > :18:54.utilising tablets and things we use every day in the realm of remoats.

:18:54. > :18:57.It's not so obsolete when you're using an app for the iPhone.

:18:57. > :19:02.Problem with all these they get loads of gadgets and then they only

:19:02. > :19:05.have a limited shelf life. Yeah, yeah. There's always going to be

:19:05. > :19:13.something else. There will be a sexier model later I'm sure.

:19:14. > :19:20.much is that? This is �80. The application is free. OK this is a

:19:20. > :19:25.supered up pair of binoculars the Sony DEV-5. They are cool looking

:19:25. > :19:30.and they shoot full HD video and 3- D individual yo. They're the

:19:30. > :19:39.world's first digital binoculars to do so. We have 3-D now. Because

:19:39. > :19:43.you're looking at the video through new channels, you get the 3-D

:19:43. > :19:48.effect without needing glasses. The people at home can't see that, of

:19:48. > :19:58.course. You can see it's nice and crisp, clear. Can you zoom in, if

:19:58. > :19:58.

:19:58. > :20:02.you want in 2D. Shoot from one centimetre. We have autofocus. Sony

:20:02. > :20:05.have chucked in the image stabilisation system to ward off

:20:05. > :20:11.shaky hands. These are absolutely amazing to look through, they

:20:11. > :20:15.really are stunning. They're very expensive. How much? �2,000. The

:20:15. > :20:22.technology inside it, great for avid bird watchers, stalkers maybe,

:20:22. > :20:28.wildlife fans. Yeah for peaking on the neighbours. I like that.

:20:28. > :20:32.think this is your fave. Grab that. This makes me feel weird. To the

:20:32. > :20:35.the pet Ron compound bow. We're not going to shoot it in the studio for

:20:35. > :20:44.health and safety reasons. I'm in the allowed to put the arrows in.

:20:44. > :20:51.We have VT to show it in action. We can see how you use it. Unlike a

:20:51. > :20:55.traditional bow, it will work now. Unlike a traditional bow, this uses

:20:55. > :21:05.a pully system. It reduces the amount of effort needed to hold the

:21:05. > :21:12.string at full draw. Poor style there Emma. Woopz. He hasn't broken

:21:12. > :21:18.You can adjust the draw length, draw weight depending on what you

:21:18. > :21:23.need. This comes in three models, youth, light adult and adult. This

:21:23. > :21:27.is light adult because it's for beginners. How much? �60. Brilliant.

:21:27. > :21:32.Thanks a lot Lucy. For more information on today's gadgets, e-

:21:32. > :21:36.mail us via our website and we'll get back to you.

:21:36. > :21:42.Liz scours the globe in search of the world's most intelligent

:21:42. > :21:46.creatures. Man's best friend might be the one. This is sn super Smart

:21:46. > :21:56.animals. When you combine two champion sheep dogs and a touch of

:21:56. > :22:12.

:22:12. > :22:22.creative genius, anything's There's just one thing missing, add

:22:22. > :22:27.

:22:27. > :22:32.a little bit of food and viola. How does this demonstrate intelligence?

:22:32. > :22:36.When you think about it, sheepdogs are essentially learning a foreign

:22:36. > :22:41.language. Come by to the left in verbal and transferred to a whistle

:22:41. > :22:51.would be... (he whistles) the command to the right would be...

:22:51. > :22:53.

:22:53. > :23:00.Stop would be. And walk on... whistle allows the basics to become

:23:00. > :23:05.surprisingly complex. If I wanted the dog to go left and a small left

:23:05. > :23:11.it's like, erm, that. If I wanted him further and whatever, like, I'd

:23:11. > :23:17.have to emphasise it. That would be a lot longer and harder.

:23:17. > :23:20.The ability to decode this language allows sheepdogs to understand the

:23:20. > :23:27.exact direction, speed and level of urgency required by their two-

:23:27. > :23:37.legged friend. That will do! Which enables one man and his dog to work

:23:37. > :23:42.

:23:42. > :23:47.You can see the first show of the new series of Super Smart animals

:23:47. > :23:54.Wednesday, 8pm on BBC One and BBC One HD.

:23:54. > :23:58.Hello? Oh,... Actually it's me! We're just chatting about cake

:23:58. > :24:03.earlier. We have Stefan in the kitchen with us, who I'm assuming

:24:03. > :24:08.is a good cook. I'm here for you baby. Give me some tasks I'm. There

:24:08. > :24:11.I'm pretty good. Nifty in the kitchen? I'll chop anything you

:24:11. > :24:15.want super fast. I bet you have unique ways of cooking after

:24:15. > :24:25.sitting on a sandwich. You can cook in a dish washer. Salmon in a dish

:24:25. > :24:26.

:24:26. > :24:33.washer, wrap salmon in foil, stick it on the top shelf. You can cook

:24:33. > :24:36.kebabs in a car engine. Ask the mechanic first where it should go...

:24:36. > :24:41.I'm drifting. Have you found with all the stuff that you've done, you

:24:42. > :24:45.do think now, right what I would traditionally cook, how else can I

:24:45. > :24:50.do it? I'm always trying to find something different, or something

:24:50. > :24:54.to do with the ingredients. I did think I could probably blow up a

:24:54. > :24:58.house with the ingredients of every kitchen. I could find stuff in here

:24:58. > :25:03.to blow this entire place up. I know that now. That's dangerous

:25:03. > :25:10.knowledge. I do my best to contain that. Lou's the same but

:25:10. > :25:17.inadvertantly. We're making a dahl. We have pomgranity, mint, tamarind

:25:17. > :25:20.paste, ginger, garlic, red lentils and medjool dates. Toast off the

:25:21. > :25:25.cumin seeds to release the oils. cumin seeds to release the oils.

:25:25. > :25:31.Meanwhile, If you could dice the onion for me. Then chop of the

:25:31. > :25:36.garlic and bit of chop of ginger. Do you cook at home a lot? Yeah.

:25:36. > :25:42.Last night I found a bit of old beef at the back of my freezer. We

:25:42. > :25:45.chopped that up. Wagy beef is like kobi, it's like the finest BBC on

:25:45. > :25:51.the planet. I cooked that up with a nice salad and lots of cheese

:25:51. > :25:58.really. Very nice. Also, you start doing your Food Factory job in a

:25:58. > :26:03.while. That's right, yeah. Simon and Tim appeared in my new series,

:26:03. > :26:07.which comes out around March some time, which - you want that chopped

:26:07. > :26:13.as well, don't you? It used to be called Jimmy's Food Factory. But

:26:13. > :26:17.somebody decided to pay more money, so now it's more exciting with us

:26:17. > :26:23.doing the programme. It's good fun. You came along and I don't know if

:26:23. > :26:28.we can reveal this properly. Maybe we should keep it quiet. We made

:26:28. > :26:32.sugar, from scratch. Brilliant day. A really good day. Really long day.

:26:32. > :26:36.Did you know how to make sugar before? That's all part of it

:26:36. > :26:42.really. It's a very interesting day. It's worth a watch. Really good fun.

:26:42. > :26:47.You're brilliant on it. I'm not saying that. Oh, sweet. We toasted

:26:47. > :26:51.the cumin seeds. I never get asked to go on anything to make anything.

:26:51. > :26:56.I am starting to notice weekly Tim and Simon tell me about their

:26:56. > :27:01.week's experience of appearing on food shows. I have never been on a

:27:01. > :27:04.food show. Next time, we'll do it together. This is a food show.

:27:04. > :27:09.onion, cook that. The cumin seeds go in there. The lovely thing, have

:27:09. > :27:12.a whiff of that. Now we've toasted those, big smell. That's massive.

:27:12. > :27:16.That's beautiful. That can go in here as well. The onion we can cook.

:27:16. > :27:21.We cook it slowly. We're going to cook it faster than the speed of

:27:21. > :27:25.light. We're at that lovely point Lou where... Do you want that?

:27:25. > :27:29.please. We have the danger of falling off air at the moment.

:27:29. > :27:34.was getting that vibe. Come on. That's always nice. In go the bay

:27:34. > :27:38.leaves, then the red lentils and we give those a stir around. Len we

:27:38. > :27:43.have warm stock. Meanwhile these dates, my favourite dates, they are

:27:43. > :27:49.the king of dates, I want strips of those if you wouldn't mind, Sir. A

:27:49. > :27:56.bit of a go on that one. Do you need me to help? You can eat a date,

:27:56. > :28:02.do you like medjool? Yeah. I picked dates in California. Have you ever

:28:02. > :28:07.done that? Brilliant. They have camels. They France port them on

:28:07. > :28:12.camels. Brilliant. Tamarind goes in. Now there's acidity going on in

:28:12. > :28:16.there. Then we tip in bit of our stock. They are lovely. Bring it up

:28:16. > :28:19.to the boil. Cook that out. Our onions aren't cook, they're

:28:19. > :28:25.floating to the surface. You want them to be nice and soft. That

:28:25. > :28:29.cumin is going to make me sneeze. Bless you. Bless me. Bless you. The

:28:29. > :28:37.final thing we do is a bit of mint here. You have got the delicious

:28:37. > :28:41.dates. Yeah. I now have our mint. This is fresh now. The lentils come

:28:42. > :28:45.up quite a heavy, deep flavour. What we want is some freshness now,

:28:45. > :28:51.that whole kind of balance thing going on. Rather than just like

:28:51. > :28:55.this, this is what we end up with... How long do the lentils take?

:28:55. > :29:00.20 minutes. They will just break down. Once we get to that point,

:29:00. > :29:08.that's brilliant, all those dates can go into our delicious dahl.

:29:08. > :29:12.one at the end there? Yes, please. Nice. That's good. Do you think as

:29:12. > :29:16.well with your fantastic show with the kids that because they learn

:29:16. > :29:19.about different things with flavour that it makes them more adventurous,

:29:19. > :29:22.once they leave? I think they experiment with these things.

:29:22. > :29:25.They're not really allowed to normally. They don't get to play,

:29:25. > :29:32.to fiddle and to touch food as much as you'd expect. It's really

:29:32. > :29:36.interesting. A quick e-mail from Sophie, "Is there anything you

:29:36. > :29:39.wouldn't eat?" I avoid meat that's been raised badly. I did a

:29:39. > :29:43.documentary about the dock meat industry in South Korea. The only

:29:43. > :29:47.reason I wouldn't eat the dog meat is because it was raised in an

:29:47. > :29:52.awful way. The regulations covering it are shot to pieces. Do you think

:29:52. > :29:55.they'll do anything about that? It's a tough one. They've made it

:29:55. > :29:59.really complex. Basically world scorn was poured onto South Korea

:29:59. > :30:03.for eating dog meat. They removed regulations covering the industry.

:30:03. > :30:07.They didn't stop people raising dog meat, they removed the regulations

:30:07. > :30:12.to be seen not to be encouraging it. That basically ruined the life for

:30:12. > :30:17.millions of dogs every year. agree with you. Here we go, the

:30:17. > :30:22.delicious dates here then also the fresh mint that gives it a lift.

:30:22. > :30:28.Sprinkled with the jewels of pomegranate seeds. Then watercress

:30:28. > :30:31.on top. That is simple, served with a flat bread, a delicious thing.

:30:31. > :30:36.Simon finishing, and it's over to Tim.

:30:36. > :30:41.The year when Hampton Court Palace court fire, Michael Heseltine quit

:30:41. > :30:51.the Government, the river Rhine turned red, Tom Cruise starred in

:30:51. > :31:01.

:31:01. > :31:07.The plane 8 of - -- 1986 - did you get that? Here is a question, "Do

:31:07. > :31:12.you ever break down laughing during your foul-mouthed rants on In the

:31:12. > :31:15.Thick of It?" No, never, because they're serious things, and my

:31:15. > :31:20.character isn't having a great time. He's challenged by people and

:31:20. > :31:25.trying to get his point across. You play it as straight as you can, so

:31:25. > :31:29.it doesn't make us laugh. One said, "Is there anything crazy you

:31:29. > :31:35.haven't eaten? You know what I would like to ask you, what is your

:31:35. > :31:42.favourite food? You have ten seconds to tell me. Grilled meat -

:31:42. > :31:46.something in - something that's new. I like trying something new. I like

:31:46. > :31:50.every male to have something different to it. I don't want to be

:31:51. > :31:55.cheesy, but this is a beautiful combination. I think next week

:31:55. > :31:58.we're eating squirrel. That is it for from us today. Don't