:00:09. > :00:16.Welcome to the show on Sunday, 6th November. It is 10.00am. We're
:00:16. > :00:25.stoipd by the star of BBC Three's most successful ever sitcom Him and
:00:25. > :00:32.Her, Russell Tovey and Sarah Solomany. And we have autor, people
:00:32. > :00:39.watcher and stand-up comic Mark Watson. Not here yet. He's a no-
:00:39. > :00:45.show. Used to be such is a nice guy. He's changed! They will be here to
:00:45. > :00:55.cook food or assault it in Mark's case. And take a look at next
:00:55. > :01:02.
:01:02. > :01:07.week's best telly. This is Welcome to Something for the
:01:07. > :01:15.weekend. Can we point a camera at Mark. Frplt he just walked through
:01:15. > :01:20.the door. Yeah,. How's Harry? Harry's doing well. He's at home
:01:20. > :01:28.recovering. He's all good. Harry Redknapp, if you don't know who I'm
:01:28. > :01:35.talking about. Your fer-in-law. I said Mark Watson was coming on the
:01:35. > :01:42.show on Twitter. You have to show the moment Louise was on eighth out
:01:42. > :01:52.of ten cats talking about the spine game. I can see myself getting red.
:01:52. > :01:52.
:01:52. > :02:00.I love it. Sean Locke is one of my favourite comedians. This is Louise.
:02:00. > :02:04.Here you go. What he'd do is go out and get some road kill. Get road
:02:05. > :02:12.kill. He'd whip the spine out. Break up all the vertebrae. Put it
:02:12. > :02:17.in a sack. Then he'd bounce it on our heads and we'd have to guess
:02:17. > :02:26.what animals it is. Spine in a sack? You probably called it back
:02:26. > :02:34.in a bag. Are you guys winding me up? Is there really a game... ARE
:02:34. > :02:40.YOU WINDING ME UP? I'm not even joking. I feel so embarrassed. I
:02:40. > :02:44.really wasn't sure whether it was a joke or not. That was a genuine...
:02:44. > :02:49.He was so serious. I'm thinking if there was a game like. That it was
:02:49. > :02:56.awful. A dead animal in a bag and you have to guess what animal it is
:02:56. > :03:03.from the spine. What was he talking about? I'm not a comedy genius,
:03:03. > :03:09.clearly. The biggest laugh the show got. I'm not funny. Completely lost
:03:09. > :03:15.in the moment. The stories are massively believable. He's so well
:03:15. > :03:20.structured. Did you enjoy doing it? It kind of went before my eyes. I
:03:20. > :03:26.understpood some of it. Sean was brilliant. It was good to be on his
:03:26. > :03:32.side. Mark Watson's in the midst of a stand-up tour where he allowed
:03:32. > :03:39.the fans to choose the locations he gigs at. He also has a lot to say
:03:39. > :03:44.about his new Radio 4 show. Life as a bloggaholic. Plus, Russell Tovey
:03:44. > :03:50.and Sarah Solomany are here to talk about the modern-day love story Him
:03:50. > :03:55.and Her and how Russell ended up playing a fire-breathing drag on
:03:56. > :04:00.called Squirt. Leave your name when you leave a message for Mark,
:04:00. > :04:10.Russell or Sarah. Simon, what have you for us today?
:04:10. > :04:16.We've some road kill. In a bag! Ball in a bag! We're starting off
:04:16. > :04:22.with August gene satay skewers. We've taken the backbone out of the
:04:22. > :04:27.aubergine and left with the flesh. Proper satay sauce made with fresh
:04:27. > :04:36.peanuts. Rather than peanut butter. Very lucky people. Main recipe is a
:04:36. > :04:43.beef, venison and oyster pie. Loads of Sven Sven sin around at the
:04:43. > :04:49.moment. Look at that. The oyster must get lost in there? Is
:04:49. > :04:53.doesn't it is such a strong flavour you get that hint the sea. Or use
:04:53. > :04:59.anchovies. That little bit of saltiness of fishiness in there.
:04:59. > :05:06.Very nice. And easy pop-up cakes. This is a massive trend happening
:05:07. > :05:11.in the States. If you imagine the combination of a pop up ice lolly
:05:11. > :05:15.but doing it with a cake rather than something frozen. An assembly
:05:15. > :05:21.job. Really tasty. Good thing to do with your kids. Finally, we're
:05:21. > :05:31.doing sole cod. -- salt cod. Massively intense flavour. This
:05:31. > :05:32.
:05:32. > :05:38.combines the salt cod with celeriac. Milk. Delicious. Very salty. Sounds
:05:38. > :05:45.nice. You can look up and follow those recipes on our website.
:05:45. > :05:50.Here's what else you can look forward to on today's show.
:05:50. > :06:00.Meet Karen in the The Growing Pains Of A Teenage Genius. I'm doing a
:06:00. > :06:02.
:06:02. > :06:12.degree in maths. It's Series 2 at St Saviour in The Marshes. A dau
:06:12. > :06:13.
:06:13. > :06:21.without your TV and games. An ox meets wolves in frozen planet.
:06:21. > :06:28.wolves isolate their victim. A great line-up. What have you got
:06:28. > :06:37.to look good against Mr Wayne Collins? A ray of south American
:06:37. > :06:45.sunshine today. A nice twist on a z Brazilian drink and piscopunch.
:06:45. > :06:50.Really nice. Cool. Sounds good. We're also doing on the show today,
:06:50. > :06:54.which I'm a bit disgusted about. We're doing Christmas gifts. It's
:06:54. > :06:58.November and we're doing Christmas. You have to start early. I know you
:06:58. > :07:02.have to prepare early frplt thought this year, I'm going to
:07:02. > :07:06.start Christmas shopping next week. Really? I always leave it to the
:07:06. > :07:10.last ten days and I spend all the lead up to Christmas when you
:07:10. > :07:15.should be having fun and taking the kids out shopping like a mad woman.
:07:15. > :07:20.Sweating, coming home, 10.00 at night. Shouting at everybody the no
:07:20. > :07:25.the getting into the mood for Christmas. No-one's tidied up.
:07:25. > :07:30.Everybody says I am is a bah hum bug. Should be less presents for
:07:30. > :07:36.people. Everyone in Tim's family, less presents. Then you don't have
:07:36. > :07:44.to do all that rining around. present has more thought in it than
:07:44. > :07:51.lots of things. It should be called bookds mass. Or just download a
:07:51. > :07:56.book. We're doing ten presents to give a woman in your life today.
:07:56. > :08:00.Ideas. Ten ideas. Next week we're doing men and then children.
:08:00. > :08:09.Christmas should start 1st December. I know what you're saying.
:08:09. > :08:13.early. Do you think? No? I do, Tim, I do. What are we making then?
:08:13. > :08:22.we have that sombre mood in the we have that sombre mood in the
:08:23. > :08:30.kitchen. Aubergine, sat sta, pea nuts, soy sauce, chilli, garlic, a
:08:30. > :08:37.bit of water. We need the aubergine to be cut into cubes. Any size
:08:37. > :08:42.really. Ideally, if you cut slices about that kind of size. Then cut
:08:42. > :08:49.that into three. We're looking at pieces about that big. Chuck them
:08:49. > :08:56.in a Bolland we'll chuck oil on. In the meantime, we'll start off --
:08:56. > :09:01.chuck it in a Bolland we'll start off.
:09:01. > :09:08.Aubergine needs to be cooked perfectly? You can't cut an
:09:08. > :09:16.aubergine quickly without it tasting like a bitter sponge. That
:09:16. > :09:21.horrible acidity. It needs moisture. When they are cooked properly they
:09:21. > :09:26.are delicks. The satay sauce. Oil in the pan. We'll toast off the pea
:09:26. > :09:30.nuts. Ideally what you'd do is pop them into a wok or stir-fry them.
:09:30. > :09:35.You want colour on there. Just raw pea nuts. You want them in some
:09:35. > :09:41.nice warm oil and toast them. What you're looking to do is get some
:09:41. > :09:47.good colour on there. Next, Lou, you're too fast for me. Bit of oil
:09:47. > :09:55.on there. Bit of salt. Little bit of pepper. I like getting a bit of
:09:55. > :10:00.responsibility! Tim, your job. Slice that down the middle. We want
:10:00. > :10:05.very thin half moons. We'll toast off all of the nuts. Puree the nuts.
:10:05. > :10:14.Fry them with all the other ingredients. Lou, are you done on
:10:14. > :10:18.that one? How much? Just a pinch? Beautiful. Next, our aubergines on
:10:19. > :10:24.to there. Nice hot griddle pan. If you haven't a griddle pan just
:10:24. > :10:29.grill these. The griddle pan gives us that nice, lovely, delicious
:10:29. > :10:34.charred lines. This is really, we are doing it as a starter, but it
:10:34. > :10:39.could be something for Christmas, Tim. A nice little Christmas treat.
:10:39. > :10:44.I do love Christmas. I just think it should be just one month of it.
:10:44. > :10:49.Just go tor it. It is pretty much. It is what most people do from
:10:49. > :10:55.December. I quite like the idea of shopping now, though, I wasn't
:10:55. > :11:03.enjoying the lead up because I was so crazy businessy. So I'll try to
:11:03. > :11:08.be a bit organised. Shop online. I do the trapsing up and down in
:11:08. > :11:13.the shops looking for the perfect gift. I still like going to the
:11:13. > :11:20.shops shops. I like a bit of both, me. I don't do much online. Will we
:11:20. > :11:25.be making any Christmas cakes or anything? I don't ever make my own
:11:25. > :11:31.Christmas cake. Is that wrong? are we doing with this? You can
:11:31. > :11:36.smell it already, lovely, intense peanut smell as the oil heats up.
:11:36. > :11:43.Let's imagine these have a nice golden colour on them. Pop the pea
:11:43. > :11:49.nuts in there. Chuck all the shallots into there, Tim. I've
:11:49. > :11:54.chopped a chilli. We fry those out for a couple of minutes. Blend
:11:54. > :12:04.those so they become nice and smooth. Good. Give that a stir
:12:04. > :12:04.
:12:04. > :12:09.around. You don't want too much oil. There is plenty of oil in the pea
:12:09. > :12:13.nuts. That will do you. Lovely, really, really nice. That will do,
:12:14. > :12:20.Tim. The more you toast them, the more intense that smell is. That
:12:20. > :12:24.will give you a deeper flavour into your satay. That goes into the pan
:12:24. > :12:30.with the shallots and chilli. You would ideally cook those out for
:12:30. > :12:37.about three or four minutes to soften them. As the aubergines char
:12:37. > :12:43.turn those over so they soften. We then add chilli powder which will
:12:43. > :12:47.give us... When you taste this, you will get a big kick. The front,
:12:47. > :12:53.you'll get the nice spice and chilli. Then you'll get a long,
:12:53. > :13:00.lingering taste in there. In goes the sugar. A bit of garlic. Lou, if
:13:00. > :13:10.you'd like to thread the aubergines on the sticks. What did you put in
:13:10. > :13:10.
:13:10. > :13:17.there? Soft brown sugar. What's What's that? Soy sauce. Put them on
:13:17. > :13:24.the skewers. Lovely toasted pea nuts and chal lots and chilli.
:13:24. > :13:30.Lovely smell. This, as a crumb, if, for example, you cooked pork chops
:13:30. > :13:38.tonight, if you cooked that and used it to spripgle as a crumb its
:13:38. > :13:42.delicious on a peace of meat. We're turning this into a sauce. We add
:13:42. > :13:49.our magic ingredient, water. We cook that out for about 15-20
:13:49. > :13:52.minutes. Add water, reduce, add more. This is our lovely delicious
:13:52. > :13:59.satay sauce. You can see how thick that is. Again, I'll bring that
:13:59. > :14:05.down to a slightly more pouring consistency. I've left them like
:14:05. > :14:10.this. Is that betteder? Perfect. Now we've massively intense flavour.
:14:10. > :14:15.We squeeze some lemon juice into this right at the end so the lemon
:14:15. > :14:22.juice stays nice and fresh. If you put it in too early, the heat of
:14:22. > :14:30.the pea ds nuts and lemon, it will become sour. We want this to be a
:14:30. > :14:35.fresh lemony kick. To serve this, those, if we're going to do this as
:14:35. > :14:40.a can pay, you can have those on a plate with the satay sauce to dip
:14:40. > :14:48.into. What we're going to do for presentation, little bit of simple,
:14:48. > :14:57.plain boiled rice. We go, one, two, three. Always has to be odd numbers.
:14:57. > :15:04.We simply spoon this lovely satay sauce over the top like that. I'll
:15:04. > :15:14.give you a little bit there to dip into. That's it. Go for it. Dead,
:15:14. > :15:16.
:15:17. > :15:24.dead simple. Nice. You can make tons and tons of it. It's quite hot.
:15:24. > :15:34.Really nice. So often you see satay sauce made with pea nut butter.
:15:34. > :15:38.
:15:38. > :15:42.What are we making next? Beef The aubergine satay skewers are at
:15:42. > :15:45.bbc.co.uk/somethingfortheweekend. I love a bit of satay. Cameron
:15:45. > :15:51.Thompson is a 13-year-old with Asperger's who is studying for a
:15:51. > :15:56.maths degree in a charming tale of his life in Wrexham, his school and
:15:56. > :16:00.his struggles. This is The Growing Pains of a Teenage Genius. Cameron
:16:00. > :16:10.wants to make friends in the real world. The new neighbourhood could
:16:10. > :16:12.
:16:12. > :16:17.mean new friends. I'm Cameron Thompson. I'm kind of a maths
:16:17. > :16:24.genius. I'm doing a degree in maths. I have done maths GCSEs, two of
:16:24. > :16:34.them, and a maths A-level. My certificate of mathematics was a
:16:34. > :16:43.distinction. Sometimes tact, it goes right over his head! He's got
:16:43. > :16:48.no contact? No. Or you could have 3.579 time 10s to the 20... Naive
:16:48. > :16:54.would be the best word for it. is quite sweet? It is. He is a
:16:54. > :17:03.brilliant kid. He couldn't do enough for anybody. If you have two
:17:03. > :17:10.Sky Plus HD boxes... We do have a 50-inch TV in the living room. Our
:17:11. > :17:19.old house had a jacuzzi... Nice. He's also very sensitive as well.
:17:19. > :17:29.Do you know what age you are? Reading age? Yes. 16-plus. Mine's
:17:29. > :17:34.
:17:34. > :17:37.12. I'm not joking. See ya. Got to go. Seemed like nice guys. You can
:17:37. > :17:44.experience The Growing Pains of a Teenage Genius on Monday at 9.00pm
:17:45. > :17:52.on BBC Three. BBC Three is where all the best shows are! Our first
:17:52. > :17:57.guests are the omni-present stars Steve and Becky in BBC Three's most
:17:57. > :18:02.watched sitcom, Him And Her. It is like a fairy story. One minute she
:18:02. > :18:07.is on the perfume counter. The next minute on X Factor. They put her
:18:07. > :18:10.through to boot camp. She didn't make the finals because it's fixed.
:18:10. > :18:14.All I'm saying is everything happens for a reason. You make your
:18:14. > :18:21.own luck in this world. You got a bit of toothpaste on your cheek!
:18:21. > :18:31.have a spot coming, Steve. Dries the skin out. You both look
:18:31. > :18:33.
:18:33. > :18:37.absolutely lovely. Oh, Becky! You'll be the ones with the
:18:37. > :18:43.hangovers! LAUGHTER Nice. Welcome to Something For The Weekend
:18:43. > :18:50.Russell and Sarah. How you doing? Very good. Thank you for having us.
:18:50. > :18:55.How many takes for that? Did it in one! It was a tinned peach at one
:18:55. > :19:01.point. There were a couple of eggs going through. You cheat! Him And
:19:01. > :19:06.Her, what a success. It is great. It's the BBC Three's biggest sitcom,
:19:06. > :19:11.is that right? Think so. It is back for the second... For anyone who
:19:12. > :19:17.hasn't watched it, give us a rundown? It is about a couple
:19:17. > :19:22.called Becky and Steve who - it is a love story set in a bedsit where
:19:22. > :19:26.they never leave. It never leaves the confines of the flat. They are
:19:26. > :19:32.on benefits, they don't have jobs. They want to be with each other,
:19:32. > :19:38.love each other, and eat toast. toast! I never got the benefits bit,
:19:38. > :19:42.though. I assumed it was a Saturday or a Sunday. You are always
:19:42. > :19:46.hungover. They are not going out, ever! I thought it was set at the
:19:46. > :19:51.weekend. It must be tough to act in a confined place all the time with
:19:51. > :19:57.mainly the two of you? I suppose in a lot of shows there's lots going
:19:57. > :20:04.on, there's lots to act to. You have got each other? Yeah. Luckily,
:20:04. > :20:11.we get on very well. We do, yeah. That helps. You are in one space
:20:11. > :20:17.for eight weeks filming. We do go stir crazy sometimes so you have to
:20:17. > :20:20.go off set and jump around. must have a close relationship and
:20:20. > :20:24.almost understand what's coming next? I know it is scripted, but
:20:24. > :20:28.how someone is going to play something? Yeah. We are lucky that
:20:28. > :20:33.we do. It was quite an intense audition process. They worked
:20:33. > :20:38.through like loads of boys and girls, teamed them up together. The
:20:38. > :20:46.last auditions I had to snog five girls, you had to snog five boys
:20:46. > :20:50.and they picked the snog made in heaven. Was that tough?
:20:50. > :20:56.nightmare(!) You loved it! producered picked the scene where
:20:56. > :21:02.we snog. Shows what perverts work in television. Is it like doing a
:21:02. > :21:06.play, then? Yes. Monday morning we come in and we perform, we have
:21:06. > :21:10.rehearsed it and we perform the whole half-hour of the piece. We
:21:10. > :21:14.know all the lines so it is like a promenade theatre piece. It is like
:21:14. > :21:19.a play for today. Then we start shooting five minutes a day in
:21:19. > :21:26.sequence, five or six minutes a day, and we shoot in sequence each
:21:26. > :21:29.episode. Everyone gets asked this. It is more prevalent to your sitcom.
:21:29. > :21:34.Did you think from the moment you read the script that the show would
:21:34. > :21:37.be successful as it is now? It is so limited, isn't it? I loved the
:21:38. > :21:41.script when I read it. I hadn't read anything that was so truthful.
:21:41. > :21:44.It was such a great female character to play. We had no idea
:21:44. > :21:52.how people would take it. We didn't know whether they would find it
:21:52. > :21:56.funny, whether they would be repulsed by it. It works because
:21:56. > :21:59.the acting is so good in it. I don't think the programme would
:21:59. > :22:03.work if the acting wasn't as natural. You do believe that you
:22:03. > :22:07.are just two people at home. If it felt heavily-acted, it would be
:22:07. > :22:10.quite weird to watch. Yeah. That is the beauty of the writing. The
:22:10. > :22:20.writing is so good and the direction is so good that you do
:22:20. > :22:20.
:22:20. > :22:26.believe this world exists. Yes. actors are all spot on. It is like
:22:26. > :22:33.the Royale Family. I don't know how much comedy acting you have done,
:22:33. > :22:39.is this a comedy role, this? It is written as a comedy. It is more
:22:39. > :22:48.like an observational comedy. It is more kind of just observing someone
:22:48. > :22:52.being naturally funny. Like life, in a relationship you laugh at the
:22:52. > :22:55.mundane aspects of each other. went to Cambridge, Sarah, and did
:22:55. > :23:00.the whole comedy thing. That was your kind of thing. For you,
:23:00. > :23:06.Russell, you have done a lot of other stuff? I got kicked out of
:23:06. > :23:13.college. What was the Cambridge Footlights - you were the Vice-
:23:13. > :23:18.President... Were you? Didn't you know that?! You would do something
:23:18. > :23:22.called a smoker, which is a show, so we started writing and
:23:22. > :23:29.performing every two weeks, which was a good practice. It was a great
:23:29. > :23:34.time. You were with Simon Bird and Joe Thomas Inbetweeners? Yeah.
:23:34. > :23:40.many people have come out of Cambridge over the years? Yeah.
:23:40. > :23:46.there rivalry between Oxford and Cambridge. Like the rowing? I don't
:23:46. > :23:52.remember being rivals. We used to do studenty shows, Durham, Oxford
:23:52. > :23:57.and Cambridge would do comedy nights. Everyone knows Cambridge
:23:57. > :24:07.Footlights is better! We can go through the names. There's too many
:24:07. > :24:07.
:24:07. > :24:14.names. Oxford had Michael Palin, Al Murray, Katy Brand. You had Clive
:24:14. > :24:19.Anderson, Bill Oddie, Emma Thompson. So many! All these people, there is
:24:19. > :24:23.a tendency to think of Oxford or Cambridge as being elitist, and so
:24:23. > :24:29.many people came from comprehensive schools, so anyone who is thinking
:24:29. > :24:37.of applying to Oxbridge, you should do it. I was a bit thick at school!
:24:37. > :24:43.All I did was play football. The biggest amounts of tweets we have
:24:43. > :24:49.had in this morning - like this one, is Being Human doing another
:24:49. > :24:53.series? Yes, it is filming now. That will be out next year, early
:24:53. > :24:59.next year. You probably can't tell us anything about it, can you?
:24:59. > :25:03.Just a little bit? I play a werewolf! LAUGHTER When will they
:25:03. > :25:07.make that into a film? It has to be next. Put it out there. I don't
:25:07. > :25:13.know. I think it would be amazing if they did. Are people talking
:25:13. > :25:18.about that? You are. Let's build it up! Tweet it. What else is going on
:25:18. > :25:24.for the two of you? You do loads of other projects and you write, Sarah,
:25:24. > :25:29.as well? Yes. You know people for what they do and then you read
:25:29. > :25:37.about other things - writing - and you think wow, so many strings to
:25:37. > :25:42.your bow? I have a few projects in development. I'm about to start
:25:42. > :25:46.rehearsal for a play. Russell and Sarah will be staying with us to
:25:46. > :25:52.make dessert. Sarah will cast her eyes over ten of the best Christmas
:25:52. > :25:57.presents for women. You can't wait to see them(!) Keep tweeting
:25:57. > :26:00.questions for them - @SFTW or bbc.co.uk/somethingfortheweekend.
:26:00. > :26:10.Time to glue your eyes to your screen and try to find a thing that
:26:10. > :26:21.
:26:21. > :26:28.unites everything you see, the year # Bah-deng... #
:26:28. > :26:37.The Duke and Duchess of York are to separate. Lawyers have confirmed
:26:37. > :26:41.they have begun discussions about a formal separation. Ossie Ardiles
:26:41. > :26:47.has left his job as manager at Newcastle United. This is the only
:26:47. > :26:53.job I have ever wanted. Trams have returned to Manchester for the
:26:53. > :27:03.first time in more than 40 years. Many other towns are watching the
:27:03. > :27:23.
:27:23. > :27:33.experiment closely. I never saw that film, did you see
:27:33. > :27:34.
:27:34. > :27:37.it? No. But there was a football story in there. Kevin Keegan. Ossie
:27:37. > :27:47.Ardilis teams were brilliant. Keegan carried on with the
:27:47. > :27:51.attacking theme. Early '90s? '93. I really don't know. '92. How does
:27:51. > :27:57.Kevin Keegan rate as Liverpool legends in your mind? No. He
:27:57. > :28:02.doesn't. The weird thing about him, he was the first player who
:28:02. > :28:08.announced he wanted to leave the club. When he went to Hamburg in
:28:08. > :28:12.'77, when we won the European Cup for the first time, Keegan was
:28:12. > :28:18.fouled and Phil Neal scored the penalty, but all that season Keegan
:28:18. > :28:22.said he was going to go. At the time, no-one ever did that. So he
:28:22. > :28:28.had lost a little bit of... I think Keegan was brilliant. Loved him as
:28:28. > :28:34.a player, loved him as a manager. I have gone '92. You have gone '93.
:28:34. > :28:39.One of us will be correct. As always, time for your photos of our
:28:39. > :28:44.recipes. It's all been pumpkin and coconut loaf this week. Four lovely
:28:44. > :28:49.coconut loaf this week. Four lovely ladies here. Just a normal night
:28:49. > :28:54.there obviously! Tim, you appear on this one. You popped round to her
:28:54. > :29:00.house in Sheffield - she is a primary school teacher. She made
:29:00. > :29:05.you the salmon... They were fantastic. The house was a bit... I
:29:05. > :29:12.needed to open the windows. It was the salmon ticker! It was a good
:29:12. > :29:19.night? Yes. That was good. Then this is Joanne... It is quite good,
:29:19. > :29:23.though. Are you thinking what I'm thinking? We want more of those!
:29:23. > :29:30.Finally, we have Joanne from Leicester, again with the pumpkin
:29:30. > :29:38.and coconut loaf. Good work. So - there's loads more down there. If
:29:38. > :29:43.you are going to have a go at any of today's recipes, e-mail them at
:29:43. > :29:51.bbc.co.uk/somethingfortheweekend or tweet @SFTW. Get Wayne in there
:29:51. > :29:58.having a cocktail. We are going to make this pie now. Everyone was
:29:58. > :30:04.mucking about this on Twitter last night. You have beef, venison, and
:30:04. > :30:14.oyster. Why not poached egg, cheese... Deep-fry it, too! That
:30:14. > :30:19.
:30:19. > :30:25.together? Beef and oyster is an old-school combination. Oysters
:30:25. > :30:30.were always cheap and plentful. It is venison season. Beef and venison
:30:30. > :30:36.work well together. It is a twist on a traditional pie. We've oysters,
:30:36. > :30:43.beef, venison. Then a marinade of red wine, beef stock and stout.
:30:43. > :30:49.That will be lovely. We've garlic, bayleaves, tomato puree, onion,
:30:49. > :30:57.tomato, flour and thyme, and some pastry. Is this surf and turf?
:30:57. > :31:04.original suffer and turf. I like that, brilliant! Tip over that wine,
:31:04. > :31:09.stout and stock. Venison was the meal that got me knocked out of
:31:09. > :31:15.MasterChef. It is a tough thing to get right. I think I cooked it to
:31:15. > :31:21.prefection, I think you'll find. You can't overcook it, can you?
:31:21. > :31:26.it has so little fat. As soon as you overcook it, it's gone. In this
:31:26. > :31:31.you'll cook it long? It hoos to be cooked really fast or really slow.
:31:31. > :31:36.If you have a fillet of venison you want to cook it really quickly. You
:31:36. > :31:42.never want to cook a fillet of venison to being anything other
:31:42. > :31:50.than rare. There is so little fat it tightens and tightens an becomes
:31:50. > :31:54.horrible. Or do a really, long, slow cook. Amazing. Smells amazing.
:31:54. > :32:01.You marinade that overnight. The longer you marinade it, the longer
:32:01. > :32:07.the flavour will last and you tenderise the meat. We'll seal off
:32:07. > :32:11.the beef. We're sticking this in a pie. You could turn it into a
:32:11. > :32:16.casserole. You'd let this marinade overnight. If you fancy making this,
:32:16. > :32:20.make it for tomorrow. What you do is make this today, marinade it
:32:20. > :32:26.today and make the pie tomorrow. is a bit of a treat for Monday
:32:26. > :32:31.night. Monday night is usually left overs with mashed potatoes.
:32:31. > :32:39.world's changed, Tim. That's what I used to have to eat, horrible cold
:32:39. > :32:45.lamb and mashed potato. That's good. We need to return to those days.
:32:45. > :32:52.parents lived in the war and liked to pretend they were still in the
:32:52. > :33:00.war. Did you nought have eels? have a knees up! Is it the only
:33:00. > :33:05.night you didn't have a sing to give the vocal chords a rest? Being
:33:05. > :33:12.a family from Merseyside we'd sing every night. Or sing. Make peel
:33:12. > :33:18.laugh. Tell jokes. We had a microphone. Hone your skills. We
:33:18. > :33:24.always had double stand-up comedy on a Monday at school. Liverpool!
:33:24. > :33:29.We're sealing the meat off. We sprinkle a little flour on to there
:33:29. > :33:36.which is the base of our sauce. I'm isle sealing it off, slice the
:33:36. > :33:41.onion and garlic. Sliced or diced? We'll have slices in this. It is
:33:41. > :33:45.nice in a pie. You'd seal this off for a good few minutes until you
:33:45. > :33:50.have a nice bit of colour on all sides. Let's pretend that's
:33:50. > :33:54.happened, Tim. We tip that out. You can see all these nights bits of
:33:54. > :34:02.flour in there. We've some good flavour from the beef and venison.
:34:02. > :34:08.A touch another more isle in -- more oil in there. A butter in. We
:34:08. > :34:13.melt that down. All these lovely bits of flower -- flour become our
:34:13. > :34:18.sauce. With a wooden spoon work it in. Do you ever think you're
:34:18. > :34:25.turning into your parents? All the time. Where am I putting this? In
:34:25. > :34:31.there? Yeah. As a teenager you wanted to lie in. He'd open every
:34:31. > :34:41.single window in the house so it is freezing. I've started doing that
:34:41. > :34:51.in mine. "get out of bed". I've started pom -poming. What's that?
:34:51. > :34:51.
:34:51. > :34:59.When you walk from room to room going, pom, pom, pom, pom skhraps
:34:59. > :35:07.Do you whistle? Not a proper whistle. A half whistle. Can't you
:35:07. > :35:11.whistle? I cack. My dad. Go on then! I have gofld, I must admit,
:35:11. > :35:17.checking raid eighters are hot, which my dad does all the time.
:35:17. > :35:22.Sorry, dad, this is a terrible character assassination. He's
:35:22. > :35:27.probably quite proud of it. Good work, son. Good work. Stp There's
:35:27. > :35:32.never been a problem with our heating system. I always do the
:35:32. > :35:38.slightly jaunty skip. I haven't done that! I did it at a party. I
:35:38. > :35:45.couldn't believe it. I was getting up to go to the loo. I did a little
:35:45. > :35:55.one of those. Your dad did that? Yeah. My dad's had more hip ops
:35:55. > :35:55.
:35:55. > :36:01.than Dr Dre. My dad walks a bit like that. Like he's street!
:36:01. > :36:06.other thing I quite like as I get older, I like the fact, now I have
:36:06. > :36:15.a teenage daughter, my Flois 14, I remember my dad being really good
:36:15. > :36:20.at embarrassing us as a teenager. That's what you wait for. You do Go
:36:20. > :36:25.from that proud moment of having children... Have you done my lumps
:36:25. > :36:33.too big? That's good. They'll sweat down anyway. The flour will give us
:36:33. > :36:39.this bit of a roux. You do this, cook this out for six or seven
:36:39. > :36:49.minutes or so on a low heat so we caramelise the puree to get depth
:36:49. > :36:50.
:36:50. > :36:56.of flavour in there. I love pom- poming. Great. Is that part of your
:36:56. > :37:03.stand-up routine? I have nick that had expression. I did think I might
:37:03. > :37:12.have nicked it from Sean from 6 Music. A bit of our marinade goes
:37:12. > :37:16.in. We don't waste the marinade on this. Normally you'd do with with
:37:16. > :37:20.flour, butter and milk. Same principle. Add a bit of the stock.
:37:20. > :37:25.Add a little more of our delicious stock. We keep blplg it up and
:37:25. > :37:30.building it up. -- building it up. You don't want to add loads of this,
:37:30. > :37:34.Tim. You'll have bits of lumps in there otherwise. We'll stir that as
:37:34. > :37:38.it comes together. It is fast. Because we cooked the flour out
:37:38. > :37:43.this will happen really, really quickly. All of that goes in. Add
:37:43. > :37:49.more and more. As it gets loser, you can add more. Reduce this.
:37:49. > :37:55.Bring it up to the boil. Let it cook out for 10-15 mins. It reduces
:37:55. > :37:59.to a thicker gravy. We then add the meat. You want to get some nice
:37:59. > :38:04.colour on there. All of the meat goes in. You cover this and cook it
:38:04. > :38:11.for a minimum of two hours. We want this to be soft and tender. It is a
:38:11. > :38:18.long process worth every single second. Is it a slow sizzle, type
:38:18. > :38:26.thing? What's the expression? Under-boiling? In the pressure
:38:26. > :38:32.cooker or the oven. Simmer, cha's what I was looking for! Thank you,
:38:32. > :38:38.Claire. In go the oysters. This's weird! Smell it. You get the
:38:38. > :38:43.delicious smell of the beef, venison and oysters.Ee, It's a bit
:38:43. > :38:51.weird, Simon. Yes, here we have our pie. With 30 seconds to go we spoon
:38:51. > :38:59.all of that into there. Slightly raw! Then, what we do, Tim, is,
:38:59. > :39:04.role this out. It is a proper pie which I love. Bit of flour on.
:39:04. > :39:14.There role it out to get it as big as that. Meanwhile, a bit of egg
:39:14. > :39:17.
:39:17. > :39:22.wash. Oh dear! Pom, pom, pom! not started pom, poming yet. I'm
:39:22. > :39:30.still singing chart hits. These radiators are nowhere near hot
:39:30. > :39:36.enough, yet. I'll have to bleed them! Let's sit that on top of our
:39:36. > :39:41.pie. I haven't done it... That's do. We'll repair it. It'll hold
:39:41. > :39:51.together. Basically, a bit of flour on there and a quick press round
:39:51. > :39:56.like that. Right. I really do enjoy it when you're running out of time.
:39:56. > :40:02.We've run out of time. We didn't do that bit! When you cut round the
:40:02. > :40:12.edge, it's that. Make sure you're coming round. All yours. Let me do
:40:12. > :40:17.that. This is good. How long are we cooking this for? For about 25-30
:40:17. > :40:26.minutes. Until your pastry is crisp and golden. It will cook for a long
:40:26. > :40:32.time, this meat. Yeah, that's why it will be delicious. -- A lot of
:40:32. > :40:35.egg wash on there. So when it comes out... I'm excited about this. But
:40:35. > :40:40.slightly apprehensive about the oysters. Will the oysters be
:40:40. > :40:45.slightly slimy. I don't mind them after trying them on the show. I've
:40:45. > :40:50.had them since. They will all sit beautifully together. It will be
:40:50. > :40:54.slightly salty and fishy. The oysters always taste of vinegar and
:40:54. > :41:00.garlic. That's what you put in there. Look at that. Smell that now.
:41:00. > :41:06.You can smell a little bit of the sea. There it is. A lovely oyster
:41:06. > :41:11.to sit alongside like that. Glorious. With it, we serve
:41:11. > :41:21.traditional pie accompaniments. A little bit of mash. A little bit of
:41:21. > :41:23.
:41:23. > :41:30.cabbage. It is almost a cocky knees-up up of a meal. Can I dive
:41:30. > :41:40.in there? Do you mind if I take the oyster? Please do. What, beef,
:41:40. > :41:41.
:41:41. > :41:51.venison and oyster? Yeah. What a combow. Long slow cook. Nice, for
:41:51. > :41:58.breakfast? I don't eat venison. I quite fancy cabbage and mashed
:41:59. > :42:04.potato. That's good. He does stand up every night in his house. Roind
:42:04. > :42:11.the Rimmers. The oyster's amazing. You can leave it out if you don't
:42:11. > :42:21.like the idea of it. Wh what's for dessert? A really delicious strange
:42:21. > :42:21.
:42:21. > :42:27.thing, pop-up cakes. Yum. That dessert recipe is on our website.
:42:27. > :42:30.Email questions to Russell or Sarah or Mark. Tom Hollander is back for
:42:30. > :42:38.a second series of award-winning vic-com and is planning to take
:42:38. > :42:41.some problem kids out for the day some problem kids out for the day
:42:41. > :42:49.to the seaside. This is Rev. Who's looking forward to our trip
:42:49. > :42:57.to Dover? Hands up? Hands up who's never been to the seaside before?
:42:57. > :43:03.Hand up who's seen a cow. Well, you can see some more on Saturday. And
:43:03. > :43:10.see if they lay eggs. We're going to see the White Cliffs. They have
:43:10. > :43:17.an incredible history. They're a natural wonder. Yes, Courtney.
:43:17. > :43:25.we go shopping there? No, it's a cliff. Is it outdoors? Yes, it it's
:43:25. > :43:33.out doors. I hate outdoors. I like inside like Bluewater. And it'll
:43:33. > :43:39.sting. It is like TV and games with military hitsry, if you're lucky. A
:43:39. > :43:49.lady is going to talk to you. not going on this trip. You can't
:43:49. > :43:52.
:43:52. > :43:57.make me. Hello, children. My name You can congregate for Rev on
:43:57. > :44:02.Thursday at 9.00pm on BBC Two. guest now is a great friend of the
:44:02. > :44:08.show. A great peeler. He's in the middle of his 64-date stand-up
:44:08. > :44:14.comedy tour. He's performing in places picked by his fans online.
:44:14. > :44:19.Friends say I can never do a Welsh accent. If I do it, it comes out as
:44:19. > :44:23.Pakistani. They said, you should try to master it Ahmed! How are you
:44:24. > :44:30.doing way up there? Good. Odd seeing people in individual boxes
:44:31. > :44:37.like that. Like an Advent calendar! First time I heard that song Hotel
:44:37. > :44:45.California which goes on stpor ages and builds to a suss Spenceful end,
:44:45. > :44:53.you can check out any time you like but never leave. Strong policy, my
:44:53. > :44:57.sad -- dad said. Can I have a Pringle? I can't eat it. I'll
:44:57. > :45:01.crunch my way through. Nice to have it. Almost like a pet. I'll stick
:45:01. > :45:11.it in my jacket pocket. If there are points when things are not
:45:11. > :45:14.
:45:14. > :45:24.going well this evening, I can That is from his Request Stops Tour.
:45:24. > :45:25.
:45:25. > :45:29.Do your shows vary in length? I grabbed a Pringle, took it and
:45:29. > :45:34.spent 20 minutes talking about that. If you are coming to see me live,
:45:34. > :45:37.you shouldn't make any plans for days around it! Don't plan to get a
:45:37. > :45:42.train home. Certainly don't book travel in advance! There are times
:45:42. > :45:48.I have to lay on buses to take them home to their families. If you want
:45:48. > :45:53.to watch me, that is the commitment you have to make! You have to write
:45:53. > :45:58.off the rest of your life. I did your sports show - what was that
:45:58. > :46:02.one called? Mark Watson Kicks Off. It was soon crushed to death.
:46:02. > :46:06.was very good. It was all right. you were there live, it was quite
:46:06. > :46:12.good. It took three-and-a-half hours to film. You were having gags.
:46:12. > :46:18.It was funny. It might have been that - the filming budget eclipsed
:46:18. > :46:23.ITV4's budget for the year! Being an ex-producer, I would spend the
:46:23. > :46:29.whole time thinking how are they editing this into half an hour?
:46:29. > :46:33.the answer is they chopped it up and said, "That will do,
:46:33. > :46:38.hopefully!" The show never happened again after that. It was all right.
:46:38. > :46:43.It was brilliant. A bit of a nightmare to edit. I assume this
:46:43. > :46:47.isn't going out live. You are fine. You will still be on tomorrow
:46:47. > :46:53.morning. It will be if you ask me to peel something! We had footage
:46:53. > :46:57.of you peeling - we had you peeling on the show and it was a bizarre
:46:57. > :47:03.thing. My history of cooking on this show is checkered. It's not
:47:03. > :47:07.been the best. Your tour is called the Request Stops Tour. The general
:47:08. > :47:15.public, your audience, decided where you were going to go, how did
:47:15. > :47:23.that work? Every time I mentioned I'm doing tour dates, people would
:47:23. > :47:27.always say, "Why aren't you coming to Shrewsbury?" I started thinking
:47:27. > :47:31.if people are going to get upset, maybe I'll let them - it is like
:47:31. > :47:35.when you have kids, you choose your dinner then! You don't like the
:47:35. > :47:41.tour schedule, you write it! It's my bluff that's been called because
:47:41. > :47:45.I have to go to some unbelievable places. Do you go to all of them?
:47:45. > :47:51.Pretty much. A few I haven't been able to do because it was
:47:51. > :47:55.Afghanistan, or a war zone! Pretty much any - most of them I have...
:47:56. > :48:00.What about the size of venues? Are you playing different venues?
:48:00. > :48:05.of them are big theatres. I have taken on some that are village
:48:06. > :48:10.halls. I did one there was an amateur production of Oliver Twist
:48:10. > :48:16.when I got in there. I'm dog a couple where I'm not sure if they
:48:16. > :48:24.own a microphone. I went on one, the thing they got before me was
:48:25. > :48:29.like a Gardeners' Question Time thing. How are you plotting your
:48:29. > :48:34.way around the country? Someone's arranged it, but it's a sequence of
:48:34. > :48:38.a mad man's mind. It may as well be random. Do the audiences vary from
:48:38. > :48:44.each place, like if you are in one of the smaller village halls, it
:48:44. > :48:50.must be quite entertaining? They vary quite a lot, in more upmarket
:48:50. > :48:53.theatres, you have more of a comedy audience. There are places where
:48:53. > :48:58.people think, "I have never seen anything like this before." It
:48:58. > :49:08.makes it more fun. If you are in an odd venue, you spend half your time
:49:08. > :49:14.- I'm easily distracted. Having those audiences give you good
:49:14. > :49:19.leverage? Yes, you can see on my DVD performance, I still got into
:49:19. > :49:29.someone's private box. If I'm in a ramshackled venue, there is no
:49:29. > :49:30.
:49:30. > :49:37.limit to the stuff I can do. Is the Request Stops Tour finished? It's
:49:37. > :49:41.finished, for now. For now - but I might be do another tour. You are
:49:41. > :49:46.still blogging every day? I'm still blogging every day. People are
:49:46. > :49:51.still requesting things but now I have to say, "We'll see what we can
:49:51. > :49:56.do next year." Do people still request their favourite jokes?
:49:56. > :50:00.Maybe they can choose what clothes I wear. Ultimately, I will be a
:50:00. > :50:05.robot. Shows you the power of blogging and being in touch with
:50:05. > :50:15.your audience. It does. It is amazing. Interactive. It never used
:50:15. > :50:23.to happen before. Did you say you were going to go - you have a live
:50:23. > :50:26.DVD out. Nice of you to mention that! Are you in competition...
:50:26. > :50:30.pure coincidence that I'm appearing on TV quite a lot at the moment. We
:50:31. > :50:34.tend to be in the same boat. there not any rivalry? In music, if
:50:34. > :50:38.you have a record out the same week, you are looking at where your
:50:38. > :50:43.record is, but you are looking at where that other person is thinking,
:50:43. > :50:47."I hope I go in higher than them." There are times when you are in the
:50:47. > :50:53.dressing room with Russell Kane and you look at each other - one of us
:50:53. > :51:00.is going down! We would like to see that as - maybe a celebrity boxing
:51:00. > :51:05.thing. Yeah, it would be a no-score draw. It feels like lately there's
:51:05. > :51:08.been more and more stand-up comics. There's a lot of shows for
:51:08. > :51:13.comedians to go and show their work. It seems to be popular at the
:51:13. > :51:16.moment. It is a weird thing. It does mean comedy is getting cooler
:51:16. > :51:22.and more rock 'n' roll, which is the opposite of what it should be
:51:22. > :51:27.like in a way. It is strange. It is good. You were at Cambridge
:51:27. > :51:33.Footlights as well. Yes, I was. With a stand-up, it is not as cool
:51:33. > :51:38.to admit. I was in the ghetto for most of that time. Cambridge and
:51:38. > :51:43.the Oxford Review, most people become comedy actors. How many come
:51:43. > :51:48.out and become stand-ups? Not that many. There are a handful. There
:51:48. > :51:51.are far more people like Simon Bird - most of them do tend to -
:51:51. > :51:56.Cambridge Footlights is about sketches. When I became a stand-up,
:51:56. > :52:00.I never mentioned - my first paid gig that I did, this guy was this
:52:00. > :52:06.ancient Scottish guy, he took me aside and said, "You don't have to
:52:06. > :52:11.worry about all the idiots from Cambridge!" Yeah. It was a long
:52:11. > :52:17.evening. He drove me home and I spent the whole time thinking...
:52:17. > :52:23.Don't mention Cambridge. Do the Cambridge Footlight people go,
:52:23. > :52:28."He's gone stand-up?" It is funny. I wasn't that involved in that
:52:28. > :52:32.either. It was mostly sketches. I rarely popped up. I was - I was in
:52:32. > :52:42.a Cambridge Footlights show where I had to play a character of death,
:52:42. > :52:42.
:52:42. > :52:50.but as a Welshman. All right. Mark will be trying to cook a dish with
:52:50. > :52:54.Simon. Trying?! Tweet @SFTW or e- mail us via
:52:54. > :52:59.bbc.co.uk/somethingfortheweekend. This is still what's to come on
:52:59. > :53:03.today's show: It's not brilliant being a musk ox
:53:03. > :53:10.in Frozen Planet. DAVID ATTENBOROUGH: The whole herd
:53:11. > :53:17.encircles a calf with a protective wall of horns.
:53:17. > :53:27.Simon tackles a salt cod brandade. There's big comedy in Life's Too
:53:27. > :53:31.
:53:31. > :53:38.Short. I thought you were joking. kitchen with us. They are going to
:53:38. > :53:44.be doing some cooking. Do you cook? I love cooking. I like to do
:53:44. > :53:50.Persian food. Curries, that kind of thing. That is exciting. We have
:53:50. > :54:00.had a long conversation. Russell, any good? Shocking. Terrible.
:54:00. > :54:08.a good eater. Who does all the cooking? Eat out, cereal, biscuits.
:54:08. > :54:13.It is a bit like Him And Her. eggs! I have to ask you. You are
:54:13. > :54:20.from Billericay. You are an Essex man. What do you think of The Only
:54:20. > :54:26.Way Is Essex? It is a great representation(!) I went to school
:54:26. > :54:32.in Brentwood. I used to hang out at the Sugar Hut for a bit. The two
:54:32. > :54:42.twins were in my class at school. don't watch it. They are great. I
:54:42. > :54:43.
:54:43. > :54:49.love it. Who is your favourite? Arge and Lydia. Who is your
:54:49. > :54:53.favourite? I don't watch it either. What are we making? Pop-up cakes.
:54:53. > :55:01.This is a massive craze in the States. We make the sponge first of
:55:01. > :55:07.all. We have egg, milk, flour, baking powder, red food colouring,
:55:07. > :55:11.passion fruit. Butter, icing sugar, lavender, so that nice perfume in
:55:11. > :55:16.there. Then we have jam, raspberries and hundreds and
:55:16. > :55:23.thousands there. Sarah, cream together the butter and sugar. We
:55:23. > :55:30.make a simple sponge. Beautiful. Why do you think Essex is always
:55:30. > :55:36.such a high-profile county? I was talking to Sarah about that. It has
:55:36. > :55:41.a warmth about it. Everyone tends to be flashy. You are doing a good
:55:41. > :55:48.job. I'll crack some eggs in there. It is like our Hollywood, you know
:55:48. > :55:52.what I mean? You mean that as well! Yeah. What do you think, Sarah?
:55:52. > :56:00.are right. Thank you. It has a glamorous, open, very warm kind
:56:00. > :56:04.of... Are you from Essex? No! knows all about it! I think it's
:56:04. > :56:11.good that it is getting a good name. People have always been obsessed
:56:11. > :56:17.with Essex, back to the Essex girl jokes. Yet Kent is very similar.
:56:17. > :56:21.is not the same. Why? The people are similar. Isn't it? The
:56:21. > :56:25.countryside looks similar? I don't know why. There is something about
:56:25. > :56:29.Essex that captures people's imaginations. I suppose it is like
:56:29. > :56:34.the gangsters all moved out there after they made loads of money
:56:34. > :56:40.killing people. Then they brought big houses out there. You are
:56:40. > :56:46.selling it! You wonder whether the equivalent of Essex exists in every
:56:46. > :56:51.country. Every country has that area where there is... Is this
:56:52. > :56:58.beautifully mixed? Perfect. We have butter, sugar and food colouring.
:56:58. > :57:03.What we do next is chuck in the flour, we chuck in the milk, we
:57:03. > :57:08.chuck in our baking powder and start stirring that now. Now we
:57:08. > :57:13.have taken away the electric whisk so we have a more gentle mixing so
:57:14. > :57:19.we don't overwork it. Is there a difference using a metal spoon and
:57:19. > :57:23.a wooden spoon? What a fascinating question. It is. If you are doing
:57:23. > :57:29.it in a metal bowl, you shouldn't use a metal spoon. You know what...
:57:29. > :57:35.I wouldn't worry about it too much. OK. What we are looking for - that
:57:35. > :57:39.is a delicate batter. Russell, for you, we need you to scoop out some
:57:39. > :57:43.of the flesh from the passion fruits into there. Oh no! Into
:57:43. > :57:50.where? Into THERE! We have raspberrys in there as well. This
:57:50. > :57:57.is a nice cake mix on its own. This, as it stands, is quite beautiful.
:57:57. > :58:07.LAUGHTER Hang on. Forget that one. I'm going to help. Please help.
:58:07. > :58:09.
:58:09. > :58:13.it back in there. LAUGHTER From the passion fruit bird! It smells
:58:13. > :58:18.lovely(!) Spoon all of that into there, Sarah. So we make a flat
:58:19. > :58:28.cake. That's fine, boys. You have done well. Have you put baking
:58:28. > :58:35.powder and bicarb in? We have both. She wants her own show! Would you
:58:35. > :58:43.like to do that? I would love to do a cooking show around the world and
:58:43. > :58:49.visit them in their kitchens. I have really thought about it!
:58:49. > :58:56.Preferably on prime-time BBC Two! Did you see that brilliant Keith
:58:56. > :59:03.Floyd thing where he was cooking for that French woman and he said,
:59:03. > :59:07."Your food is rubbish!" Sarah made us a chocolate Brownie cake the
:59:07. > :59:13.other day. We went and got a roast dinner in town together and she had
:59:13. > :59:18.made a cake. When you took the cake to the restaurant... Are you
:59:18. > :59:24.genuine friends off telly? We have had a roast together. Simon and me
:59:24. > :59:30.are as well. We are REAL friends. You can't hide that, can you.
:59:30. > :59:37.to lick the spoon? No, I'm all right. Want to lick the spoon?
:59:37. > :59:41.Then we cook this... Can I eat it raw? Is that all right? LAUGHTER
:59:41. > :59:47.end up with this delicious cake. Wow! That was quick. Russell, we
:59:47. > :59:52.need to cut out loads of circles. These are our bizarre... Where do
:59:52. > :59:58.you get these from? A specialist cake supplier. If you haven't got
:59:58. > :00:03.these... You could improvise with a toilet roll! A baked bean tin and a
:00:03. > :00:07.stick! Russell, loads of circles from that. What we have done with
:00:07. > :00:17.our frosting, this has been butter, icing sugar, lavender, food
:00:17. > :00:20.
:00:20. > :00:27.herbs in cocktails. I had a cocktail with Sage on it. Something
:00:27. > :00:34.with lavender. I had a cocktail and they put Sage on top of it. I had a
:00:34. > :00:39.pudding with strawberries and basil. With this lovely frosting... Do you
:00:39. > :00:46.think they are running out of ideas? Chefs? Let's stick venison
:00:46. > :00:54.with oysters! Don't know what you mean, Tim. Sarah, we put a piece of
:00:54. > :01:01.cake down there. Shall I keep going? Strawberry and mustard.
:01:01. > :01:07.reckon it would work. I don't like coriander. All you can taste is
:01:07. > :01:15.that in everything. Don't. I'm with you, there. I'm not allowed talk
:01:15. > :01:23.about it any more. I'm left-handed. So squirt? We want it straight down.
:01:23. > :01:28.You need to hold it slightly differently. Are you saying there's
:01:28. > :01:33.something wrong with my squirting? You want to have it between your
:01:33. > :01:41.thumb and forefinger. Then hold the bag like that. Wrap it round. We
:01:41. > :01:45.go... Like a teeth? Like that. See how beautiful that is. Oh, OK.
:01:45. > :01:55.Let's quickly make another one. So you can do a bit of squirting. Bit
:01:55. > :01:56.
:01:56. > :02:02.of that. Bit of that. And then round we go! Yep! On the top as
:02:02. > :02:08.well. We wend up with these rather delightful cake pops like this.
:02:08. > :02:13.we put those on? We have a raspberry on the top. And we have
:02:13. > :02:20.hundreds and thousands. If you'd like to come round, Sarah and
:02:20. > :02:26.Russell. Basically you push them up and eat as you go with your spoon.
:02:26. > :02:35.One for you. Mark, how lovely to see you. You two, Simon.
:02:35. > :02:45.Thursday, it is my three-year-olds birthday. There may be a lot of E
:02:45. > :02:48.
:02:48. > :02:51.numbers. What is Mark, making? cod Brad dad Wayne is mixing
:02:51. > :02:57.cocktails next. Now your ultimate opportunity to guess the year from
:02:57. > :03:07.the headlines, chart hit and film the headlines, chart hit and film
:03:07. > :03:12.
:03:12. > :03:16.in Deja View. The Duke and Duchess of York will separate. Buckingham
:03:16. > :03:23.Palace confirmed lawyers acteding for the Duchess are in discussions
:03:23. > :03:29.about a formal separation. Ozzie are dill ace has left his job as
:03:29. > :03:35.manager of Newcastle United. He'll be succeeded by Kevin Keegan.
:03:35. > :03:40.There's no job in football I've ever wanted. This is the only job
:03:40. > :03:48.I've wanted. Trams will return to Manchester in an attempt to ease
:03:48. > :03:55.congestion. If the experiment works other towns may follow suit. #
:03:55. > :04:05.day... # Do you hear that? That's the future of dance and no-one is
:04:05. > :04:21.
:04:21. > :04:31.What year would SL2 have been on a ragga tip? I went 1992. Simon went
:04:31. > :04:33.
:04:34. > :04:41.1919 3 -- 1993. I'll go 1994. Cocktails? South American. One
:04:41. > :04:51.based on cachaca. And a pisco punch. We haven't used pisco a lot. It is
:04:51. > :04:54.
:04:54. > :05:02.a fabulous spirit from Chile. They grow a dundantly. The national
:05:02. > :05:08.spirit of Chile and Peru is pisco. It is really fresh. A lovely
:05:08. > :05:17.holiday drink. Is pisco spelt the same as disco? I've never heard of
:05:17. > :05:23.it. Normally, a traditional caipirinha is lime, sugar and
:05:23. > :05:29.cachaca. We've pink grape fruit wedges. Is that the only thing
:05:29. > :05:35.that's different. Making it Pinky. Yeah, and pomegranate liqueur. You
:05:35. > :05:39.need to use caster sugar. The sugar cuts into the peel. Like
:05:39. > :05:45.exfoliating. Some people use sugar exfoliating. Some people use sugar
:05:45. > :05:53.syrup. It cuts into the fruit. A lot more into the peel. Pink grape
:05:53. > :06:03.fruit, crushed down. Crushed ice. A ton of crushed ice in there. Add a
:06:03. > :06:04.
:06:04. > :06:10.good slug of cachaca. This is a lovely holiday drink.
:06:10. > :06:16.pomegranate liqueur. Gives if a lovely colour. Give it is swizle.
:06:16. > :06:21.Mixed flavours together. Why not put this over ice and shake it up?
:06:21. > :06:25.You get too much dilution. Because you've crushed ice it holds the
:06:25. > :06:33.flavours. Crush is all together and capture the flavour with crushed
:06:33. > :06:38.ice. A slice of pink grape flute and -- grape fruit and pomegranate
:06:38. > :06:43.over the top. A pink caipirinha. Delicious and so simple. Somebody
:06:43. > :06:49.said to me the other day why do you say the cocktails are delicious.
:06:49. > :06:56.Because they are. Simple! There's not a lot to go wrong. I imagine
:06:57. > :07:04.this will taste delicious. I'm not sharing. It has grape fruit. It's
:07:04. > :07:10.really fresh, just really nice. beautiful. This one, a bit of
:07:10. > :07:19.wintry flavour. Cloves in there. And pineapple. It's a pisco punch.
:07:20. > :07:27.This was served from steam ships to Chile they would have a pisco punch.
:07:27. > :07:33.Can't say that when I'm drunk! Pisco punch! It has pineapple.
:07:33. > :07:42.Clove, lemon juice, orange juice, equal measures. Syrup sugar for
:07:42. > :07:52.sweetening. Then our pisco. Disco and pisco! We've our pineapple
:07:52. > :07:53.
:07:53. > :07:59.liqueur. The pisco. I've started you off, haven't I, mate? And a
:07:59. > :08:05.nice splash of white wine. I love all of that, Wayne. What have you?
:08:05. > :08:14.Pineapple, cloves, pineapple liqueur, pisco and Chilean white
:08:14. > :08:23.wine. Some people use champagne but I like the wine.
:08:23. > :08:30.Lovely flavours will come out there. We sit leer like children waiting.
:08:30. > :08:37.This stuff's amazing. Spells delicious. What is it? It's brandy.
:08:37. > :08:42.Muscat grapes. Wine brandy. Muscat grapes. Really simple, lovely
:08:42. > :08:52.flavours. Delicate. It will become fashionable. Three pineapple laefs.
:08:52. > :08:52.
:08:52. > :08:55.A lovely pisco punch. Can I have a straw, please. That's nice and
:08:55. > :09:00.fresh. Lovely south American flavours to get us in the mood for
:09:00. > :09:05.the cold weather. That's good as well. Really good. Pineapple and
:09:05. > :09:12.clove is a really good combination. Thanks Wayne those cocktails are on
:09:12. > :09:17.our website. David Attenborough's scored yet another hit with his
:09:17. > :09:25.latest fantastic series. It is summer in the Arctic and the wolves
:09:25. > :09:27.are on the lookout for thier next are on the lookout for thier next
:09:28. > :09:32.meal in Frozen Planet plan heavily armoured bull would be an
:09:32. > :09:42.unwise choice. Even two wolves would find it a struggle to bring
:09:42. > :10:07.
:10:07. > :10:14.it down. The two wolves work together to
:10:15. > :10:24.slit the herd and isolate their victim.
:10:25. > :10:32.
:10:32. > :10:42.-- split the heard and is late It seems the wolf cubs will, at
:10:42. > :10:56.
:10:56. > :11:06.last, eat well. The cavalry ride to the rescue. The
:11:06. > :11:10.
:11:10. > :11:15.whole herd encircles the calf with You can have a Wild Night In with
:11:15. > :11:21.Frozen Planet on Wednesday at 9.00pm on boob one. Now some things
:11:21. > :11:25.for the weekend. Nikki is here. We're looksing at ten gifts for
:11:25. > :11:32.ladies for Christmas. Yes, hence the hat. These are things you think
:11:32. > :11:38.we should be buying. Some ideas for the ladies in your life. Grandma,
:11:38. > :11:43.girlfriend, wife. Hopefully Sarah will back me up. Some of these may
:11:43. > :11:51.not be up Up Your Street. All I want this Christmas Advent calendar.
:11:51. > :11:54.This is super. It is �80. You will get 24 little giflts. This is
:11:54. > :11:58.perfect if you had your eye on perfect if you had your eye on
:11:58. > :12:02.somebody. If you got them one of these, they will be will be opening
:12:02. > :12:07.a little present from you every morning. What do you think of that?
:12:07. > :12:15.It is all in the packaging. When you take the packagingingsing away,
:12:15. > :12:22.is there anything for you? Little products. Lippi. Hand cream.
:12:22. > :12:28.much? �80. It is for the flash guy who wants to impress. Next one.
:12:28. > :12:34.Emily Peacock kiss and hug needlepoint sets. They are craft
:12:34. > :12:41.make and do... You're laughing already. Do you like Kirsty's Home-
:12:41. > :12:47.made Home? You can make something like this? Yes. That's great.
:12:47. > :12:53.comes like this. You make it for a gift. Tim's in hysterics. Would you
:12:53. > :12:58.not sit at home and do this? can't imagine. As a woman!
:12:58. > :13:07.could use it as a draft-stopper. Could you like to receive that as a
:13:07. > :13:11.gift? I wouldn't mind. I think it is quite pretty. �100 for the set.
:13:11. > :13:20.Not cheap. You can buy them individually. �100 to make your own
:13:20. > :13:26.pillow! Next. You're hard work, you. We've a selection of books here. Do
:13:26. > :13:32.you like these. Lovely designs? Next one's jewellery! Next one's
:13:32. > :13:38.Julie. We'll do that. Andrea Garland vintage Julie. We have the
:13:38. > :13:45.ring and broach. I have the necklace. It has lipbalm in as well.
:13:45. > :13:51.It is multi-purpose. I like that. Very cute. I can tell Tim likes it
:13:51. > :13:57.as well. A grin from ear to rather. Ladies will like this. When I
:13:57. > :14:05.envisage presents for ladies I imagined shoes, handbags, they work.
:14:05. > :14:13.Perfume works. Hate perfume. Disgusting stuff. Jewellery.
:14:13. > :14:19.Jewellery. And underwear. They are the staples. Guys, if you're buying
:14:19. > :14:23.underware, get the ride right size. Too big or small you're in trouble.
:14:23. > :14:28.Selection of books here. Really pretty designs. We've got the
:14:28. > :14:35.modern classics there. Perfect for an aunty, grandma or ladies who
:14:35. > :14:45.like pretty things. The designs are good. Never judge a book by its
:14:45. > :14:45.
:14:45. > :14:54.cover. So, what's inside? A variety of different titles. 12-99- � 1616
:14:54. > :15:01..99. A great stocking filler. This is the Powerspin. You go. I can
:15:01. > :15:05.feel the burn already! Wow! Look. This is to get rid of bingo wings.
:15:05. > :15:14.Trim the arms. It also works the abs as well. You've done that
:15:14. > :15:19.before, haven't you? That's �19 .99. Careful to buy that for a lady who
:15:19. > :15:29.hasn't asked for it. It could be offensive. Especially if you put
:15:29. > :15:37.
:15:37. > :15:41.bingo wings in the card. How much there's Ben on the Wii. It is not
:15:41. > :15:45.out yet. It will be released for Christmas. It is �40 for the Wii.
:15:46. > :15:50.Fun for all the family. This will work on Christmas Day. That is a
:15:50. > :16:00.good present! Ben's a better present. He is cut! Ripped! Look at
:16:00. > :16:01.
:16:01. > :16:05.him go! LAUGHTER Not looking camp at all! What's this? This is the
:16:05. > :16:09.Clarisonic Poppy Mia. It's a facial cleansing system. You probably
:16:09. > :16:15.can't see them there. You put your facial cleanser on and move it over
:16:15. > :16:24.the face. It is twice as effective at getting rid of dirt from the
:16:24. > :16:33.face. That is all right. LAUGHTER Might be a bit bet. One of the
:16:33. > :16:40.girl's tested that. These are Merrimaking Animal Hoods. They are
:16:40. > :16:46.from �25. You can get them... You are looking good! You can get them
:16:46. > :16:50.made bespoke, so you can choose your lining. Which way?! LAUGHTER
:16:50. > :16:55.Just like that! Perhaps if you have not got a good looking partner you
:16:55. > :17:02.could ask them to wear it backwards?! Maybe not. You can have
:17:02. > :17:07.things stitched inside. This is our idea if you are on a budget, we
:17:08. > :17:11.have a selection of jars from �3.99 to �28. Fill them with your
:17:11. > :17:15.favourite things. They have a nice present on Christmas Day, made with
:17:15. > :17:20.a bow. They can use it in the kitchen afterwards. The last one?
:17:20. > :17:25.We have the Spineless Classics Poster. This is the largest one in
:17:25. > :17:32.the collection. It is �55.99 unframed. You can get a variety of
:17:33. > :17:39.the books that aren't quite as big. It is the whole Pride and Prejudice
:17:40. > :17:47.novel! Which one would you like for Christmas? I would go for the ABBA.
:17:47. > :17:52.You? I will get my Mum that! you going to stitchit? No!
:17:52. > :17:52.stitch it. For more information on any of those things, e-mail us via
:17:53. > :17:59.our website - bbc.co.uk/somethingfortheweekend.
:17:59. > :18:06.You will be back with men's next time. Yes. Thank you. If you like
:18:06. > :18:12.Extras, you will love the fact that Ricky Gervais and Stephen Merchant
:18:12. > :18:15.are back with Warwick Davies. Liam Neeson is trying to broaden his
:18:15. > :18:21.repertoire in Life's Too Short. Here is some of the stuff I would
:18:21. > :18:30.Here is some of the stuff I would like to work on. Improv, stand-up
:18:30. > :18:40.comedy. Sketches. Slapstick. Anecdotes. Yeah? Yeah. You notice
:18:40. > :18:40.
:18:40. > :18:47.this list? I'm always making lists. In fact, that's probably why Steven
:18:47. > :18:55.Spielberg cast me. I said, "I make lists all the time." He said, "That
:18:55. > :19:05.is what I am looking for." LAUGHTER What's funny? I thought you were
:19:05. > :19:11.
:19:11. > :19:17.joking. No, you need stuff to draw Thursday at 9.30pm on BBC Two. Mark
:19:17. > :19:24.Watson is joining myself and Simon in the kitchen. It makes cooking
:19:24. > :19:28.easier! Or you don't know what you are doing! What do you mean?!
:19:28. > :19:33.now people still talk about your very first appearance in our
:19:33. > :19:39.kitchen, Mark. It was the most tweets I have ever had! LAUGHTER
:19:39. > :19:43.Well, I failed to peel a potato. Both times I have cooked, it has
:19:43. > :19:53.been appalling. It has been interesting. You are massively
:19:53. > :19:58.
:19:58. > :20:01.left-handed. Massively talented! course! The trouble is, a lot of
:20:01. > :20:09.left-handers... I seat sometimes, if that is what you mean. What are
:20:09. > :20:16.we going to be teaching Mark? will make a salt cod brandade.
:20:16. > :20:21.know the sort of thing. Salt cod that's been hydrated. You put it in
:20:21. > :20:27.water, change the water, and you soak it for 24 hours and it
:20:27. > :20:34.rehydrates. It is still salty. sure we have time to do that!
:20:34. > :20:38.on your tour. Then we have garlic, lemon, parsley, butter, celeriac,
:20:38. > :20:43.potatoes. We have milk here. We want to get rid more of the
:20:43. > :20:49.saltiness. We chuck in clove of garlic and then we have the zest of
:20:49. > :20:54.a lemon in there. What happens with the salt cod, it is made so that
:20:54. > :21:00.it's preserved. You go to Scandinavia. This is... Can you buy
:21:00. > :21:05.it? Yes. Like that. That is what you will buy. In a packet, though?
:21:05. > :21:11.Yes. It is well packaged. It is not just like that. You can get this
:21:11. > :21:17.everywhere? You can. Some supermarkets will sell it. It will
:21:17. > :21:23.be a sell-out. This is salt cod! Yes. Quite often you will be able
:21:23. > :21:27.to buy it in this form. So, what happens is we put the lemon zest,
:21:27. > :21:30.the garlic, the milk. As that comes up to the boil, turn the heat off,
:21:30. > :21:39.pop the fish in and let it sit there for 15 minutes and it will
:21:39. > :21:47.cook. We end up with that. Mark, finally, if... Do you need my help?
:21:47. > :21:52.Yes. I need you to spoon the potato into our ricer. Is that a masher?!
:21:52. > :21:57.You not got one of these? No. I would love one of those. Get Louise
:21:57. > :22:03.a masher. My mash is always lumpy. I can't seem to sort it out. I have
:22:03. > :22:10.that! We can solve this problem. Can I have that one after? You can.
:22:10. > :22:16.Press it through. We will press it through. Look at this! I can be
:22:16. > :22:20.manly with it! I'm sorry, we have some quite nice... Is this how you
:22:21. > :22:24.made your mash earlier? Yes. That was lovely. It is like a massive
:22:24. > :22:31.garlic press. So you press any lumps, it is lump-free. Should have
:22:31. > :22:36.been on the list. I have never seen one of them! Lou! Compared to our
:22:36. > :22:40.celeriac, we will have to do traditional mashing. That is tough.
:22:40. > :22:45.Because the celeriac is stringy, it is hard to put that through a
:22:45. > :22:54.masher. Mark, that is brilliant. bet you find you eat a lot of
:22:54. > :23:00.petrol station foodinging being on tour? Sometimes you have a chicken
:23:00. > :23:05.pasty! I'm tired of the word "broad r brilliant" in a kitchen but that
:23:05. > :23:09.is something -- I'm tired of the word "brilliant" in a kitchen, but
:23:09. > :23:14.that is something! Tip all the celeriac into there, together with
:23:14. > :23:21.all of this butter. All this goes in there? Or the other way. The
:23:21. > :23:30.combination of all of them is together. We add no salt to this
:23:30. > :23:38.and with the spoon start beating that together. Is this a popular
:23:38. > :23:42.dish? It's something that you will see quite often in... I'm beating
:23:43. > :23:46.it! Spanish restaurants do brandade as well. It is popular. It is be
:23:46. > :23:51.quite watery if you don't cook it with something. It can be so watery,
:23:51. > :23:56.but this will be beautiful. What we do with our cooked salt cod, half
:23:56. > :24:04.of it we will flake. We have all of our bones in here. I will leave you
:24:04. > :24:09.with the flaking task! I'm beating this! I will BEAT it! I tell you
:24:09. > :24:17.what, it will be sorry it ever met me. You need to fold it in a bit
:24:17. > :24:23.more. Yes, you might be right. You are always learning. Never stops.
:24:23. > :24:31.That is life. It is lovely. Now salt cod, half of it will sit on
:24:31. > :24:38.top. This other half, we shall chop so it is nice and fine. Mark, you
:24:38. > :24:48.keep beating! If it stops getting beaten I will be surprised. Let me
:24:48. > :24:49.
:24:49. > :24:57.ask you about The Mad Bad Ad Show? It is a panel show meets The
:24:57. > :25:01.Apprentice. We have to do an advert for a product. Is it stand-up?
:25:01. > :25:05.Will you have to do more acting? Acting is putting it strongly. We
:25:05. > :25:11.get given a product that is unlikely - in the pilot I had to
:25:11. > :25:18.make a bra for men and Micky had to make lingerie for animals and we
:25:18. > :25:22.had to sell it. It will be quite good. Sounds good. It won't be
:25:22. > :25:28.quite as good as my DVD. You have done a fantastic job today. That is
:25:28. > :25:35.it. What we are looking for is this. It's a little bit sloppy. What?!
:25:35. > :25:43.a controlled way. You are a bit sloppy! You know I get aggressive
:25:43. > :25:48.in the kitchen! I know. This is the bit where it will get interesting.
:25:48. > :25:52.We want a bit of that on there and then you go like that, like that,
:25:52. > :25:59.like that. What you are doing is making these lovely shapes.
:26:00. > :26:07.will be good at this. Spoon under. Spoon under. Spoon under. Then we
:26:07. > :26:15.sit it on top of there. Over to you, Sir. Yeah! This is more like the
:26:15. > :26:21.Krypton Factor. A bit goes in there, we spoon under - not quite. I was
:26:21. > :26:27.going to ask you something... can ask me. Is it about when my DVD
:26:27. > :26:37.comes out? We spoon under, we spoon under, we spoon under... LAUGHTER
:26:37. > :26:44.
:26:44. > :26:50.It's kind of... Who is eating this!? This is mine. That's all
:26:50. > :26:56.right. You want that? Yes. I need one more of those. I will spoon
:26:56. > :26:59.under a bit more. We garnish this... OK. As Simon and Mark finish
:26:59. > :27:05.OK. As Simon and Mark finish spooning under, over to Tim. Thank
:27:05. > :27:10.you very much. The Deja View year where Kevin Keegan went back to
:27:10. > :27:19.Newcastle and this song charted at number two was 1992. That was the
:27:19. > :27:23.year. I got it right! Got loads of tweets in here. Every time the
:27:23. > :27:28.music comes on you two keep dancing! Is Russell a good kisser?
:27:28. > :27:37.Well, I make it a point never to kiss-and-tell. He is in my top
:27:37. > :27:42.five! LAUGHTER You have kissed a lot of boys then! Emma82. Is your
:27:42. > :27:48.dress vintage? It is. It is from a great vintage shop called Paper
:27:48. > :27:53.Dress. It is beautiful. No-one else can get them? Hannah has loads of
:27:53. > :28:03.lovely things. How old is it? from the '70s. It smells like it is
:28:03. > :28:04.
:28:04. > :28:08.from t' 70s! LAUGHTER Are you going to try that? The food? I spooned
:28:08. > :28:13.under. I don't like to start before everyone else! Please. I like the
:28:13. > :28:20.look of yours. Come on! When you have made it yourself, it is not as
:28:20. > :28:27.nice. LAUGHTER I will try this. And quickly, James, for you Russell,
:28:27. > :28:34.when are you going to do another play? In the New Year. Possibly in
:28:34. > :28:39.the West End. In February time. 2012. Yours starts in January?
:28:39. > :28:44.Rehearsing soon? Yes. OK. Brilliant. Now, we have run out of time.
:28:44. > :28:49.Massive thanks to Russell and Sarah and to Mark of course. Tune in next