:00:17. > :00:23.I'm not ready yet! Item', I'm ready. Joining us today is Formula One
:00:23. > :00:29.driver Mark Webber is on the show. And Mark Dolan. And we're here with
:00:29. > :00:39.some cooking, cocktails and looking at next week's best telly. This is
:00:39. > :00:42.
:00:42. > :00:52.Something For The Weekend. Welcome to Something For The
:00:52. > :00:54.
:00:54. > :01:03.Weekend. It's Sunday 15 January. January! It's 12 February! What did
:01:03. > :01:13.you think it was January. He said 15 January. It is written here!
:01:13. > :01:14.
:01:14. > :01:19.It's been a great start today! amazing week in your towers. How is
:01:19. > :01:24.Harry? Hoary now is good. Yes, it's been really tough. We're really
:01:24. > :01:30.incredibly proud of him as a family but it has been a tough week.
:01:30. > :01:35.you've got your husband back. he was with his father every day.
:01:35. > :01:42.To see people you care about going through that, but, as I said, it
:01:42. > :01:47.was a great outcome. And go on, tell us, the England manager?
:01:47. > :01:53.know what, I honestly don't know. I would share it with you if I knew.
:01:54. > :01:59.But all I know is he's loving todayen ham at the moment and he
:01:59. > :02:07.loves being there and I think he'll be there till the end of the season.
:02:07. > :02:14.But he is honoured. There's never been such a shoo-in for an England
:02:14. > :02:19.manager as Harry. The whole world wants him. And you and I are second
:02:19. > :02:27.and third, truth be told. And that day in his life must have been
:02:27. > :02:34.amazing. He got off and everybody was saying, "Wow, and you're going
:02:34. > :02:38.to be England manager. There is some bad news if you haven't heard.
:02:38. > :02:45.Withy Houston died last night. They think it might be connected with
:02:45. > :02:53.drugs. But we don't know why. think it's incredibly sad. For me,
:02:53. > :02:58.she was my all-time singer, growing up. She made me want to go to stage
:02:58. > :03:03.school. It is the gramy awards tonight and she was supposed to be
:03:03. > :03:08.there. What are they like? It's really interesting. It's not like
:03:09. > :03:16.the BRITs, here you can sit down and have dinner and converse, and
:03:16. > :03:23.go to the loo. But in Grammys are so different. Go to the loo? Well,
:03:23. > :03:30.you need to, it's five hours long! And it's the BAFTAs tonight as well.
:03:30. > :03:40.The best film. The artist, the decentants, tinker, Taylor Soldier
:03:40. > :03:49.
:03:49. > :03:55.That noise was a gadget. It was a dog who is here to model one of the
:03:55. > :04:04.gadgets. I've not seen any of the films. Have you? Yes, I have.
:04:04. > :04:10.Tinker, Taylor Soldier Spy. I've seen none of them. Where have we
:04:10. > :04:17.been? Cinema is a cultural void for me. What have you seen? I only see
:04:17. > :04:25.kids films. All the kids ones. Rango or Tango, what was the big
:04:25. > :04:35.one before Christmas that everyone went to see? Hugo? No. I went to
:04:35. > :04:43.see Av -- Alvin and the Chip monks: Ship wrecked. Was it good? It
:04:43. > :04:48.doesn't seem to be in the BAFTAs. When we go to the San ma, I have to
:04:48. > :04:58.take my youngest out because he feels sick after eating so many
:04:58. > :05:08.sweets, it's great. You've really got to get your
:05:08. > :05:12.tweets and e-mails in for Mark Webber. Especially the technical
:05:12. > :05:21.questions about inside the bonnet. Yes, me and him are going to chat
:05:21. > :05:25.about that later. And Mark Dolan is here to talk about his The Mad Bad
:05:25. > :05:30.Ad Show. The ad was so successful they had to take it off the air
:05:30. > :05:38.early because they couldn't keep up with demand for the Levi Jeans.
:05:38. > :05:44.you have a question you want to put to Mark Webber or Mark Dolan, do
:05:44. > :05:51.send them in. This is for Mark Webber. "Are there any tracks where
:05:52. > :05:57.the G-force on the corners can make new drivers sick?" I'm sure he'll
:05:57. > :06:05.answer that. I have one, "How many flights a year do you take? They
:06:05. > :06:15.must do loads. This is from Pam to Mark Webber, "What happens if you
:06:15. > :06:16.
:06:16. > :06:25.sneeze during a race?" Being a man who drives around on a Vesper, when
:06:25. > :06:31.you sneeze...oh, no. Simon, what are remaking today? Smoked cheese
:06:31. > :06:36.croquetas with chimichurri sauce. What's that? It's nice and spicey.
:06:36. > :06:43.The main course is a simple delicious chicken pie. It's ended
:06:43. > :06:51.up a chicken pie. We were going to do other things, but we've ended up
:06:51. > :07:01.with chicken pie. And December rert is a tres leches cake. It's
:07:01. > :07:02.
:07:02. > :07:09.fantastic. If you imagining making a lemon cake we're using cream and
:07:09. > :07:18.evaporated milk. I've just had a taste outside. It is very nice.
:07:18. > :07:26.Like condensed milk sandwiches. Oh, you can't beat that. And also
:07:26. > :07:32.spiced beetroot hash with mackerel and poached egg. Egg, cheese and
:07:33. > :07:39.bacon. Head to our website to follow all of those recipies.
:07:39. > :07:46.here's what's on the rest of the show today. John gets suspicious as
:07:46. > :07:56.the cops stop watching him on Inside Men. I'm a suspect. Do you
:07:56. > :07:59.
:07:59. > :08:05.want to hassle me? Preparing for fatherhood on camera, in A Dad Is
:08:05. > :08:11.Born. And Prisoners' Wives. Can somebody
:08:11. > :08:17.help me, please? And love potions in Wayne's
:08:17. > :08:23.Valentine's cocktails for us. What have you got? Two drinks. To
:08:23. > :08:33.commemorate Charles Dicken's 200th birthday, celebrated this week, he
:08:33. > :08:41.was a romancer himself and a bit of an imbiber as well, he liked punch.
:08:41. > :08:51.And I have a cheeky Valentine's number as well. How old did Dickens
:08:51. > :08:52.
:08:52. > :09:02.live to? He was 60 I believe. Late 60s? Have you just calculated that?
:09:02. > :09:08.
:09:08. > :09:18.You looked so smooth doing it. I'm going 42. -- 62. I'm saying 65.
:09:18. > :09:24.Late 60s. I've just been told 58. Late 60s. I've just been told 58.
:09:24. > :09:34.Oh, we were way out. Right, cooking. Leeks in the pan,
:09:34. > :09:35.
:09:35. > :09:40.we have plain flour, Applewood Cheddar, Peas, nutmeg, parsley,
:09:40. > :09:47.panko breadcrumbs, organeo and chimichurri sauce. I went to Madrid
:09:47. > :09:57.the other week and I had these Crockett yas. In Spain they make
:09:57. > :09:58.
:09:58. > :10:04.them -- croquetas, in Spain they make them with a really thick sauce.
:10:04. > :10:13.Right, you can make these, if you so wish. Once you've got a bit of
:10:13. > :10:19.warmth in there, sprinkle a little flour on. We're making a heavy roux.
:10:19. > :10:26.And a pinch of salt and pepper. that enough? Add all of it, but a
:10:26. > :10:33.little at a time. So that's just leek and flour in there? Yes, it's
:10:33. > :10:39.making a basic white sauce. Leeks are great, aren't they? Lovely. If
:10:39. > :10:44.you don't want onion but that slight edge, they're good. Cook
:10:44. > :10:49.that for two or three minutes. Louise actually made cakes last
:10:49. > :10:55.week. And I don't want to pat myself on the back, but they were
:10:55. > :11:02.really good cakes. They all had smiley faces. Louise had to make
:11:02. > :11:08.cakes for the school, is that right? No, charity day. There's a
:11:08. > :11:14.swagger about you this morning as a result of it. I feel really at home
:11:14. > :11:18.now. I've never seen you so confident. Did you do smiley ones?
:11:18. > :11:26.No, I did football ones, ones with hats, lots of characters and I
:11:27. > :11:32.named them all. And you forgot to take a picture. It's going dry!
:11:32. > :11:38.we're making a heavy Bosnian Serb medical sauce. So add a little bit
:11:38. > :11:44.of milk to the flour and let it absorb, and then add some more. A
:11:44. > :11:50.wide pan is a good thing to use because you have a bigger surface
:11:50. > :11:56.area and it absorbs the moisture a little more quickly. And you have
:11:56. > :12:02.the lovely smell of nutmeg in there. Next, a little bit of the smoked
:12:02. > :12:08.cheese. You can add what you want. If this wasn't a veggie dish, then
:12:09. > :12:15.something like Serano ham is lovely too. I'm doing this, and the girls
:12:15. > :12:21.are giving me a thumbs up in the corner because I'm doing such a
:12:21. > :12:31.good job. It just shows how I've come on. They're going "good
:12:31. > :12:31.
:12:31. > :12:38.cutting !" What do you want to make next week? Oh, set me something.
:12:38. > :12:46.Beef Wellington. No, I like to make things that don't make my kitchen
:12:46. > :12:56.smell. Melon and cucumber sandwiches. I think you should make
:12:56. > :12:57.
:12:57. > :13:07.a quiche. I'll even buy the pastry for you. OK. What are you going to
:13:07. > :13:07.
:13:07. > :13:12.make to celebrate Harry becoming England coach? Quiche? She said it!
:13:12. > :13:17.Harry becoming England coach! I didn't!
:13:17. > :13:25.The smoked cheese is lovely. smells great. Now, we can all do
:13:25. > :13:35.this, children. One each. Get a little ball...Shall I get one
:13:35. > :13:42.straight after you? Absolutely. About what size? Is that golf?
:13:42. > :13:50.table tennis. Let's go table tennis. OK, go for that! We're looking for
:13:50. > :13:58.that kind of size and you want it to be nice and tight. And then we
:13:58. > :14:03.roll in flour, then egg and panko breadcrumbs. But you can use
:14:03. > :14:08.ordinary ones. And then I'm going to double dip. I'm going back in
:14:08. > :14:13.for more. I don't care, Tim, I'm living on the edge. You're throwing
:14:13. > :14:21.the book away. I'm going to come behind you. Sorry, do I go into the
:14:21. > :14:26.egg and then into that? Yes, into the egg, into the breadcrumbs, back
:14:26. > :14:32.into the egg and then the breadcrumbs again. Have you ever
:14:32. > :14:39.done clay pigeon shooting? never. Was it good? Yeah, really
:14:39. > :14:48.good. Did you get any? They made it easy for us, they were quite slow
:14:48. > :14:57.at the start. It was really good fun. Into the fat! Cook those for
:14:57. > :15:03.three or four minutes. I've got them at 180 in a deep-fat fryer.
:15:03. > :15:12.Idealy I'd like it to be a little slower so the cheese melts, but
:15:12. > :15:19.we're against the time. Now, I want that diced. Only about half of that.
:15:19. > :15:29.And Lou, you can chop the parsley and the oregano. So the chimichurri
:15:29. > :15:38.sauce is a little like salsa verdi. So it's parsley, lemon juice and
:15:38. > :15:44.whatever you want. I like organeo. So chop that. The finer you chop it,
:15:44. > :15:53.the nicer it is. In the meantime, I'll add a little bit of garlic as
:15:53. > :16:00.well. Will you guys be cooking Valentine's dinners? I'm in...where
:16:00. > :16:06.am I? I'm in Norway. That's nice. What, holiday? Yeah, meeting with
:16:06. > :16:11.friends and stuff. I love Norway and Scandinavia. You go there a lot,
:16:11. > :16:16.don't you? I think it's one of the great places in the world. They
:16:16. > :16:22.send people over here all the time. Do you know how many people live in
:16:22. > :16:28.Sweden, that huge country and only nine million people live there. And
:16:28. > :16:33.really cute people come over here all the time and say, "It's really
:16:33. > :16:42.boring, don't come" and that way they keep it to themselves. It's a
:16:42. > :16:50.very beautiful country. What are you doing Valentine's, Lou? It
:16:50. > :16:57.could be a really big celebration on Tuesday! Will we know on
:16:57. > :17:06.Tuesday? I'm getting hot! So, the garlic and onion and lemon juice in
:17:06. > :17:12.there. And the cock yet yas are cooking beautifully. You're
:17:12. > :17:19.chopping that really well. going all the way round. You've got
:17:19. > :17:25.your own technique. When you start writing your own cookery book...!
:17:25. > :17:35.It will be out next year! On a serious note is that too chunky?
:17:35. > :17:37.
:17:37. > :17:43.will work for us. So here are the croquetas. And the smell is lovely,
:17:43. > :17:49.the lovely smoked cheese smell and a little salt and pepper on there.
:17:49. > :17:54.Can you stop putting pressure on me, please. Quicker, quicker. I want to
:17:54. > :18:01.interview Mark Webber. Am I meant to do that? That's
:18:01. > :18:10.perfect. Beautifully done. A touch more olive oil and a touch more
:18:10. > :18:16.vinegar in there. So this is our delicious, lovely, sweet croquettes
:18:16. > :18:20.and then the sauce to dip in. little bit is just for me.
:18:20. > :18:27.there's so nice. Rather than being a potato base, because they're
:18:27. > :18:35.milky based, they're softer. that's delicious! That is yummy.
:18:35. > :18:41.The smoked cheese. Oh, it's hot. And what are we cooking next?
:18:41. > :18:51.delicious chicken pie, perfect for celebrating Valentine's night or
:18:51. > :18:51.
:18:51. > :18:59.the England manager's job! Spurs fans hate us at the moment. Yes,
:18:59. > :19:05.Spurs are doing brilliantly, he's not going to stop on them. Now,
:19:05. > :19:15.not going to stop on them. Now, this is Inside Men. Oh, hi. How's
:19:15. > :19:24.the car? Good, yeah, it passed. parked in your space. That's OK.
:19:24. > :19:30.stopped in on my way home. To see if you were all OK.
:19:30. > :19:36.Was this his idea? It's mine. stupid enough to be one of his.
:19:36. > :19:45.Judge where's the money? It's safe. Where? When I'm ready to move, I'll
:19:45. > :19:50.be in touch. When will that be? a suspect, do you want to be seen
:19:51. > :19:59.hassling me. By whom? They should be watching me. Maybe you're in the
:19:59. > :20:04.clear. No, no. Something's happened. And you can see the third part of
:20:04. > :20:14.Inside Men on Thursday evening on BBC One at nine o'clock. I have oto
:20:14. > :20:20.say this is an e-mail from Todd, "Did anyone else see Tim on nds man
:20:20. > :20:29.-- Inside Men, the man who plays the boss looks like him in five
:20:29. > :20:34.years' time. Let's have a look. What do you think? I think he looks
:20:34. > :20:44.younger than me. Yes, I think they're similar. Would you go with
:20:44. > :20:48.
:20:48. > :20:54.that? Yes, I would. I was always told I looked like John Scales. I
:20:54. > :21:03.don't think so. Our first guest got behind the wheel at the tender age
:21:03. > :21:08.of 14 and since then he's notched up a total of 30 podium places and
:21:08. > :21:14.earning the name of one of the best drivers in the world. Have a look
:21:14. > :21:19.at this. The Brazilian Grand Prix is under
:21:19. > :21:29.way and Webber is under fresh from Button. On the outside of Hamilton
:21:29. > :21:34.
:21:34. > :21:44.and takes that position. Marsh Webber wins the Brazilian
:21:44. > :21:48.
:21:48. > :21:55.Grand Prix comfortably! Skpwrirks Amazing feeling, it must be, Mark
:21:55. > :21:59.Webber, winning that Grand Prix. Yes, it is a good feeling. Amazing,
:21:59. > :22:05.awesome. And the national anthem is the special thing being on the
:22:05. > :22:13.podium and sharing it with the guys there. You should be doing it under
:22:13. > :22:20.the British name you lived here for so lock long. I was asked that the
:22:20. > :22:25.other day. But the Aussie flag has the Union Jack on it. But I've been
:22:25. > :22:30.lucky and I've had a lot of support from here. You were testing
:22:30. > :22:33.yesterday, everyone wants to know how did it go? It went well. We
:22:33. > :22:39.always test in Spain because the weather is nice and all the teams
:22:39. > :22:43.go down there and get into it. So a new car, a new concept and it's
:22:43. > :22:51.early days. What's different? There's something different on the
:22:51. > :22:57.nose this year? Yes, there a new regulation, but there is a new nose.
:22:57. > :23:01.It doesn't look particularly pretty, but we'll work round that. There
:23:02. > :23:05.are lots of small changes, we're constantly tweaking it and making
:23:06. > :23:12.it better and lighter to drive it quicker. What are the things that
:23:12. > :23:20.have changed. Are you able to say or it is it all top secret? Yes, I
:23:20. > :23:27.can say. The blown defuser was changed last year. That is the
:23:27. > :23:33.thing that causes the exhaust to go down through the bottom of the car
:23:33. > :23:41.which caused us to go quicker, but that's been banned, so that has had
:23:41. > :23:48.to be changed. Lou has glazed over! Will you ride this car in your next
:23:48. > :23:53.race? Yes. Is this the new one? it is. Brand new. It will change
:23:53. > :24:00.subtlely by the first race in Melbourne in a month's time but 85%
:24:00. > :24:05.of the car will go to Melbourne. How frustrating is it when you go
:24:05. > :24:11.to the race and the opposition end up with better cars? Yes, that's
:24:11. > :24:16.part of the frustration. Red Bull have done a great job in recent
:24:16. > :24:21.years, but Ferrari are phenomenal. You never know what they can do.
:24:21. > :24:27.It's always been like this. About technology and man putting the best
:24:27. > :24:34.package together to fry and win the grand pre-. What makes the
:24:34. > :24:41.difference if you have two equal cars, better braking, better lines
:24:41. > :24:45.or the accelerating? Like most things, any sport, boxing, football,
:24:45. > :24:50.where the subtle technicalities of any sport make the difference.
:24:50. > :24:55.Football, obviouslyy it's the subtle touch of a player and the
:24:55. > :24:59.same with us. Technically we all do a pretty sound job, but if somebody
:24:59. > :25:04.has that element, confidence and understanding the car, braking
:25:04. > :25:10.deeper, getting off the corner. It's all those type of things that
:25:10. > :25:18.come down to two-tenths of a lap, which is not a lot, but if you keep
:25:18. > :25:24.it up for an hour-and-a-half you're down the road. Like all sports
:25:25. > :25:32.people do you train all year round, is it physical training or mental
:25:32. > :25:36.training? Yes, we do have to train. I'm a tall driver, so the lighter I
:25:36. > :25:43.can be, the more ballast we can put in the car and that's an advantage.
:25:44. > :25:49.We race for two hours, so the heart rate is up and we can lose up to
:25:49. > :25:55.two kilograms in terms of fluid loss, sweating a lot. Two kilos!
:25:55. > :26:00.Yes, are we having a dessert today? Yeah, yeah get some calories on.
:26:00. > :26:05.Yes, it's 11 months of the year too, so similar to most professional
:26:05. > :26:11.sports men and women you need to be in good nick for most of the year
:26:11. > :26:16.and you travel as well. There is so much travelling. We had a tweet
:26:16. > :26:21.earlier, how many flights do you do? You're definitely on the plane
:26:21. > :26:27.once or twice a year. It's the long-haul that messes your hair up
:26:27. > :26:35.so you need to prepare for the long- haul flights. And Formula One
:26:35. > :26:40.is weird because your teammate is your rival. It's you versus Vettel
:26:40. > :26:45.and Jensen versus Lewis and stuff. Is there real rivalry in the team?
:26:45. > :26:50.There is. And I think the comparison can be made for
:26:50. > :26:55.goalkeepers and wicketkeepers, where there's only -- there's two
:26:55. > :27:04.roles in our team, two main drivers but you want to do a better job
:27:04. > :27:09.than him when you can. And that's a natural competitive instinctment
:27:09. > :27:14.and there have been tears over the years when teams can't control the
:27:14. > :27:17.two egos and it's tough to handle. We work together. It is a bizarre
:27:17. > :27:21.relationship but we do work together because we want the car to
:27:21. > :27:27.be quick, but come the race day we have to sort each other out. And
:27:27. > :27:34.that's what it's like. And how do you get on with the other drivers
:27:34. > :27:40.in the other teams. Are you allowed to socialise together? Pretty well.
:27:40. > :27:47.Obviously there is a cultural thing. You get on well with the Brazilians
:27:47. > :27:53.and Jensen, I get on well with him, but Germans are different. I think
:27:53. > :27:58.the reason the film Senna did so well was it brought a whole new
:27:58. > :28:05.audience into Formula One. Was he a huge influence to you growing up?
:28:05. > :28:10.Absolutely. What he stood for. He virtually changed Brazil in many
:28:10. > :28:14.ways. They had the football success and other successes afterwards. He
:28:14. > :28:20.was an incredibly powerful man on and off the track and when we lost
:28:20. > :28:24.him, it was, "How the hell can we lose him" and it was a tragic
:28:24. > :28:29.weekend. I was really happy when the movie came across because it
:28:29. > :28:33.gave people a snapshot of what it's like, and the politics and the
:28:33. > :28:42.drivers' briefings that can kick off a bit. And Prost was a bit of a
:28:42. > :28:50.villain, but they needed to do that a bit, but Senna was taken away way
:28:50. > :28:57.too early. And the sport has moved on so much. As a viewer you think
:28:57. > :29:01.it's safe but Dan Weldon last year proved it's still dangerous. Yes,
:29:01. > :29:08.they have improved the safety a lot which is great. We still love the
:29:08. > :29:14.risky side of it, but we don't want to take undue risks. Jackie Stuart
:29:14. > :29:20.has a lot to be grateful for, in the '70s they were losing guys a
:29:20. > :29:26.lot. They've improved the fuel safety and when cars explode or hit
:29:26. > :29:30.the wall. I've had some decent crashes and it's good to be able to
:29:30. > :29:36.walk away from those and still compete. But you don't want to make
:29:36. > :29:41.a habit of it. Mainly the technology has moved on the carbon
:29:41. > :29:47.structure has developed which makes it safer. When the cash, does it
:29:47. > :29:52.all go into slow motion? Yes it does. I've had a few where you have
:29:52. > :29:55.time to brace yourself. You know it's not ideal but you're not sure
:29:55. > :29:59.how it will turn out and when you come away from the wall and the
:29:59. > :30:05.lights are still on, it's good. are fit and you have a challenge
:30:05. > :30:11.that you do, which is the Mark Webber challenge down in Tasmania.
:30:11. > :30:15.Yes. Explain what it's about. set it up to 2003, I just thought
:30:15. > :30:20.to have an opportunity for people to test themselves outside their
:30:20. > :30:25.comfort zone. It's all related back to charity. So I've done a lot of
:30:25. > :30:32.stuff with the Leukaemia Foundation in Australia, helping youngsters
:30:32. > :30:39.who are having a tough time. They pay money to enter the races. It's
:30:39. > :30:45.five days, mount biking, contactbacking, and biking and it
:30:46. > :30:55.works really well. People love it. You fancy it, don't you. It looks
:30:56. > :31:23.
:31:23. > :31:28.brilliant. Have we got time to show That looks absolutely amazing. I
:31:28. > :31:33.have no tied how you train for that. The tweet from Pam, what happens if
:31:33. > :31:37.you sneeze during a race? Yeah, never sneeze in a race. I think the
:31:37. > :31:43.instincts are that the concentration is so hard and the
:31:43. > :31:49.adrenaline is off the scale, so I haven't had the urge to sneeze.
:31:49. > :31:55.can't change a thing, can you? the balaclava on and we're locked
:31:55. > :32:00.in there. But you're focused? toilet and a full bladder might
:32:00. > :32:06.come every now and then, but that is quickly gone, you're so
:32:06. > :32:11.concentrated. And the next race is in Australia? Yes. Is that an
:32:11. > :32:16.important one? I'd love to win, a home race. Mark is staying with us
:32:16. > :32:22.all morning and doing some cooking, so make your you get your questions
:32:22. > :32:26.in for Mark or Mark Dolan. Especially if you have a question
:32:26. > :32:31.about Formula One that we haven't asked. Now, can you guess the year
:32:31. > :32:41.all these stories hit the headlines when this hit was in the charts in
:32:41. > :32:44.
:32:44. > :32:49.today's Deja View? MUSIC: Teplttation.
:32:49. > :32:54.Tshtsh Cecil Parkinson, the man who many thought might one day lead the
:32:55. > :32:59.Conservative Party has resigned from the Cabinet. The secretary who
:32:59. > :33:05.carrys his child asked him to marry her twice.
:33:05. > :33:11.There is still no sign of Shergar tonight. He was stolen from his
:33:11. > :33:15.stable late last night. A Bjorn boring is expected to
:33:15. > :33:25.announce his retirement from top competition toon. The tennis
:33:25. > :33:35.
:33:35. > :33:44.millionaire no longer has his heart MUSIC: Temptation.
:33:44. > :33:50.$$4.75. I don't need it. Mrs Horton. I'm Sam Burns from the
:33:50. > :33:55.bank. I turned you down on the house. Of course, I remember.
:33:55. > :34:03.help you make up the difference. Thanks, I'd appreciate it. I'll pay
:34:04. > :34:08.you back tomorrow. Oh. You're a very rude young woman. I know
:34:08. > :34:18.Douglas and I can't believe he would want you treating customers
:34:18. > :34:19.
:34:19. > :34:27.so badly. That, my friend, is early '80s. I think it's 1980. '81 I'll
:34:27. > :34:36.go with then. I love that song, Heaven 17, Temptation, they're back
:34:36. > :34:42.on the road as well. The same line- up? Minus one. I did know that.
:34:42. > :34:48.He's being fed this by the director down his ear piece.
:34:48. > :34:52.He's obviously a Heaven 17 fan. If ever the word my mum and
:34:52. > :34:59.recipies come into my cooking that's going to work. So it was
:34:59. > :35:06.granny's cake last week. This is a great location shot. Kelly and
:35:06. > :35:12.Taylor in Cornwall with the two dogs, who are Lunar, a ridge back.
:35:12. > :35:17.And Major a boxer. They were used for hunting lions. They're big dogs
:35:17. > :35:27.and need a lot of exercise. I like those. And the other interesting
:35:27. > :35:30.
:35:30. > :35:40.thing is that Taylor is doing the bike challenge like you. I'm really
:35:40. > :35:41.
:35:41. > :35:47.strong with my cycling. This is Dan Ward who made granny's cake again.
:35:47. > :35:54.Credit my mum if you win your competition with your cake. These
:35:54. > :36:03.are perfect pictures. Alex from Gloucestershire also made the
:36:03. > :36:13.granny cake. And we've got two videos. This is our final misshapen
:36:13. > :36:15.
:36:15. > :36:22.a tempt at Simon's granny's cake. That's good. And finally...
:36:22. > :36:29.week, it's cold out there. You know what you want, love, a slice of my
:36:29. > :36:33.granny cake, to warm your cockles. Oh, Tim, how fruity, at your age,
:36:33. > :36:39.at my age, young man! I don't remember filming that. You look
:36:39. > :36:46.good in it. I know what we haven't done. If you want to be on the
:36:46. > :36:56.fridge of fame take a photo and send it to us or tweet us. I like
:36:56. > :37:01.the idea of vil vi ngettes. Yes, keep them coming in. People ask
:37:01. > :37:10.what did I look like with hair. This is me in Edinburgh in 19816789
:37:10. > :37:20.Oh, I like the scarf. You had curly hair. Or did you have a perm?
:37:20. > :37:23.
:37:23. > :37:30.that's proper me. Your son is laughing behind the camera. Hey,
:37:30. > :37:39.stop that. And this is Wayne. Check this out!
:37:39. > :37:46.That is cool. Kan, how old are you there? That was in 1993, so... I
:37:46. > :37:50.was 23 years old. I was working in California. I can see the
:37:51. > :38:00.waistcoats and style and shape have changed somewhat since there.
:38:01. > :38:04.
:38:04. > :38:11.you have a green card? No comment. Moving on! OK, it's Valentine's Day
:38:11. > :38:16.on Tuesday, Tim. What are we going to make? A chicken pie.
:38:16. > :38:24.celebrate Harry getting the England job we're going to make chicken pie.
:38:24. > :38:30.Exactly. So, chicken, bacon, butter beans out of a tin, onion and thyme
:38:30. > :38:37.and pastry. Firstly, you slice the onion. Slice or dies? Slice, I
:38:37. > :38:39.think. Slice the onion. This way? think. Slice the onion. This way?
:38:39. > :38:45.Whatever way you want. A little bit of flour on to our
:38:45. > :38:51.chicken and we fry it off. What we're doing with this is making the
:38:51. > :38:56.filling and letting it go cold and put the pastry on top. We're using
:38:56. > :39:01.thighs to get some delicious flavours, because it's a much
:39:01. > :39:06.richer flavour than just using the breast of the chicken. That goes
:39:06. > :39:15.into the hot pan to get a little bit of colour. How much commitment
:39:15. > :39:19.is there in this dish? How long. Hang on to that a minute....OK...If
:39:19. > :39:26.you could. How much commitment? We're looking at a 40 minuteing
:39:26. > :39:30.cook and then we're waiting for it to go cold. But remember, it's
:39:30. > :39:36.Valentine's Day. It's for the one you love. Is it longer than a round
:39:36. > :39:41.of golf, Simon? No. You could make this filling today and then let it
:39:41. > :39:47.go cold and then you could cook it on Tuesday for the pie. That's a
:39:47. > :39:52.lot of commitment. That. It's the day of commitment to the one you
:39:52. > :39:58.love. You're right. Let's imagine you have a nice bit of colour on
:39:58. > :40:05.there. Flip them over. And when you have a bit of colour, a nice hot
:40:05. > :40:11.pan to seal it off. Really golden brown, ready to eat. Yes, to get
:40:11. > :40:17.the flavour in it and the skin is putting the flavour in there. We've
:40:18. > :40:24.cooked the bacon off already. So now we can have the onions, Tim.
:40:24. > :40:31.They can come into this pan. So you have flour with chicken and baken
:40:31. > :40:39.flavour er in it, and that goes in with a touch more oil. Give it a
:40:39. > :40:44.bit of a scrape around to get all of the bits in it to get more and
:40:44. > :40:51.more flavour. Cook that for four or five minutes, until the onions are
:40:51. > :40:56.soft. Let's imagine we've done that and glug in some white wine and the
:40:56. > :41:02.pan needs to be really nice and hot. Chuck in the thyme and all of that
:41:02. > :41:08.is quite delicious. Do you chuck in the stalks as well? The whole lot?
:41:08. > :41:12.Yes, all in. You'll see in a second because now we get rid of all the
:41:12. > :41:18.little bits. So we're putting in lots of flavour and making it
:41:18. > :41:25.simple. Chuck in the stock and that comes to the boil. Then we chuck
:41:25. > :41:30.back in the bacon and we chuck in the chicken and chuck in the beans.
:41:30. > :41:38.Just butter beans out of a tin. Cover it and simmer it for 40
:41:38. > :41:43.minutes. When it's cooked, take it off to go cold but also dot some
:41:43. > :41:50.butter on the top to thicken it. This is after the 40 minutes?
:41:50. > :41:55.all of this goes in. Cooks for 45 minutes, take it off the heat and
:41:55. > :42:00.let it go cold with the butter on tomorrow. So it's really thick and
:42:00. > :42:05.that's what you want it to be. It shouldn't be a soft sauce now it's
:42:05. > :42:10.really thick and all the delicious fat from the chicken has formed it.
:42:10. > :42:15.Now, flake the chicken. I've done a bit already. So get your hands in
:42:15. > :42:19.and pull the meat off. It was such a shame that all the football was
:42:19. > :42:27.cancelled yesterday because of the weather. I was really looking
:42:27. > :42:34.forward to it. Yeah it's a shame because of the weather. Oh, well.
:42:34. > :42:41.We have to talk about another sport. Do you know who I met this week? A
:42:41. > :42:47.guy called Lewis Smith? He's our pommel horse gymnastics olivian.
:42:47. > :42:54.He's the first British male Olympian to win a medal since 1908.
:42:54. > :43:01.Top guy, but it's so scary, he does all this training and it all comes
:43:01. > :43:08.down, after all these years of work, he has 50 seconds to prove he is
:43:08. > :43:15.top. It's so care skaery and if you happen to get an -- scary and if
:43:15. > :43:20.you happen to get an jury just before it. I'm getting excited
:43:20. > :43:26.about the Olympics now, you know, especially with our catering
:43:26. > :43:33.business. It's all about the pies. We have to think about the profit
:43:33. > :43:38.margins. Not so much filling and lots of air. Smaller containers,
:43:38. > :43:48.and individuals and puff pastry. There's massive of money in it, we
:43:48. > :43:49.
:43:49. > :43:56.have to think of menus. And we need to speak to Sebastian Coe. So when
:43:56. > :44:03.you speak to Mr Coe, prior to letting him know...I'm just amusing
:44:03. > :44:07.myself here with my jokes, no-one else finds them funny! Ask about
:44:07. > :44:13.what? Whether we can do the catering business? To be honest
:44:13. > :44:20.with you, once we've got our van we'll just rock up with our van.
:44:20. > :44:30.They wouldn't chuck us away would they? We do a bit of that! Yes. A
:44:30. > :44:36.little bit of egg wash on there. Short crust pastry, or you could
:44:36. > :44:42.use puff. Would you like to crimp. I'd love to. I'll just wash my
:44:42. > :44:47.hands, having just coughed on them. Good job you didn't have your
:44:47. > :44:53.helmet on. Oh, we do amuse ourselves. I do think our catering
:44:53. > :44:57.will be successful. At the end of the day I've got a gold medal for
:44:57. > :45:02.catering from the British Armed Forces. I've already got my gold so
:45:02. > :45:10.I think it will be a success. Have you got many trophies in your house
:45:10. > :45:16.for sport? A few, from when I was a kid. Yes. Why? I just wondered
:45:16. > :45:25.because my kid, Hamish, he's got loads already and I never had many
:45:25. > :45:29.when I was a kid. Hold that and around you G OK. You can make this
:45:29. > :45:35.in advance. For the one you love...Are You going to put a love
:45:35. > :45:43.heart on the top of it? You could make one out of pastry, Tim. That
:45:43. > :45:50.would be beautiful. A couple of slits in the top to let the steam
:45:50. > :45:55.out. You're going to do a heart. There you go. Is that all right?
:45:55. > :45:59.Lovely. Lots of egg wash on the top. It's important that you don't put
:45:59. > :46:04.the pastry on until all of the filling is cold. Because if you do,
:46:04. > :46:08.if you were to make the filling and then put the pastry on, the heat of
:46:08. > :46:14.the filling would make the pastry soggy in the middle which we don't
:46:14. > :46:24.want. Is has to took from this way in. That's right. It's got to be
:46:24. > :46:24.
:46:24. > :46:31.cooked and go cold and put the pastry on. Bake that for 45 minutes
:46:31. > :46:35.or so, until you get lovely, crisp, golden pastry. Check that out!
:46:35. > :46:42.That's what you want. Never mind fancy food, if you're going to have
:46:42. > :46:49.a romantic meal on Tuesday night, a pie is what they want? It's what
:46:49. > :46:56.they want. The way to a lady's heart is pie. A big, burly pie! The
:46:56. > :47:06.way to a lady's heart. I think there are many women at home going,
:47:06. > :47:08.
:47:08. > :47:15."No, it's not" .! Help yourself. That looks awesome. I'm going to
:47:15. > :47:21.take a little bit of pastry, Si. To taste. We've done it with chicken.
:47:21. > :47:29.You could do it with rabbit, beef or lamb. Or with squirrel, Louise.
:47:29. > :47:37.I said we should do it with squirrel. That is repugnant. They
:47:37. > :47:47.sell squirrel at wait rose. -- wait rows. So this tooks a day-and-a-
:47:47. > :47:47.
:47:47. > :47:52.half to cook this! And what's next? Tres leches cake. Another good one
:47:52. > :47:58.for Valentine's Day. You can find all the recipies at the website.
:47:58. > :48:03.And keep the questions coming in for Mark Webber or Mark dole ian.
:48:03. > :48:08.Or tweet them. Now, nothing focuses the male mind
:48:08. > :48:13.quite like the prospect of becoming a father and these three men only
:48:13. > :48:23.have to wait weeks. This is a dad is worn.
:48:23. > :48:31.
:48:32. > :48:37.Greg, is a multi-millionaire trader whose girlfriend is expecting a
:48:38. > :48:46.baby in four weeks. Victor is a minicab driver from Hungary, who
:48:46. > :48:51.will become a father for the first time in ten days.
:48:51. > :49:01.Jamie is a recruitment consultant whose first child is due in two
:49:01. > :49:06.months' time. These men are all determined to become involved,
:49:06. > :49:16.caring dads. But they all know that this isn't going to be
:49:16. > :49:17.
:49:17. > :49:21.straightforward or easy. Hello? Hello? Hello. I wanted to follow
:49:21. > :49:31.the experience of birth, purely from the father's point of view and
:49:31. > :49:33.
:49:33. > :49:41.see how babies change men. And you can watch A Dad Is Born, a
:49:41. > :49:46.Wonderland film on Thursday on BBC Two at nine. Our next guest is back
:49:47. > :49:56.on the television after writing and performing in Comedy Land. First of
:49:56. > :50:03.all, as a little warm-up, show me you can do various emotions with
:50:03. > :50:07.your face. Show me your, I'm pleased to see you face. How, a
:50:07. > :50:16.disapproving face. How would you go about that? Now you might like to
:50:16. > :50:22.show me your very approving face. OK. Good. OK, in that case, let's
:50:22. > :50:30.look at some of the examples that fit the context of our work. These
:50:30. > :50:37.show me you are, "Sorry, no groups of lads face" please show me your,
:50:37. > :50:43."Sweetheart, do you have any ID face." Welcome to something
:50:43. > :50:49.something, Mark Dolan. It's a wonder they didn't kill me. I posed
:50:49. > :50:56.as the boss of an industry each week. They were security guards. We
:50:56. > :50:59.got some very hard-core bouncers in and they did some extraordinary
:50:59. > :51:05.things. They made good faces. were good. Did you tell them they
:51:05. > :51:11.were going to be on air? Yes, yes. Same with Balls Of Steel you always
:51:11. > :51:15.have to have the public's permission, and rightly so. And
:51:15. > :51:22.these interviews were a strange experience and surreal and normally
:51:22. > :51:27.they are relieved that I wasn't real because normally what I was
:51:27. > :51:33.requesting them to do is so odd they were glad I wasn't out in the
:51:33. > :51:39.real world. How many said, "No."? We were going to do one on teachers
:51:39. > :51:43.and I pretended that I had opened up a brand new school in the
:51:44. > :51:50.country and understandably so, there were a lot of teachers, but
:51:50. > :51:55.it worked in the end. Three fantastic people agreed to be on
:51:55. > :52:01.the show. But the bouncer enjoyed it. It's a good story for the pub.
:52:01. > :52:07.How many people when you interview them go, "You're winding me up"?
:52:07. > :52:12.Across the series I did 30 or 40 interviews and nobody rumbled us, I
:52:12. > :52:17.think because when you're in a job situation you don't have the chance
:52:17. > :52:23.to step back and ask, "Why is he asking me to dress as a rabbit" you
:52:23. > :52:29.have a mortgage to pay. One individual say, "Excuse me I'm not
:52:29. > :52:36.enjoying this interview, do we mind if we stop now." That's the closest
:52:36. > :52:42.we got to being rumbled. But very mild. And these questions are do
:52:42. > :52:46.you have any more Balls Of Steel planned? It is a very loved show
:52:46. > :52:51.and people never stop asking me about it. And it never goes away,
:52:51. > :52:56.it's constantly repeated. So it's very fresh in people's minds.
:52:56. > :53:02.suppose we should explain it in case people don't know? It's a
:53:02. > :53:09.seminal, that's probably the wrong choice of word for a Sunday morning
:53:09. > :53:15.show. It's a hidden camera with high jinxes, and a camdy character
:53:15. > :53:20.goes around doing annoying things to the public. There was the bunny
:53:20. > :53:26.boiler woman, who would approach a couple and start flirting
:53:26. > :53:32.outrageously with the man. And it's a show we're all very proud of, so
:53:32. > :53:37.never say never. You did do some stunts on celebrities who hated it.
:53:37. > :53:45.One being Tom Cruise. I think we have a picture of it. You can see
:53:45. > :53:49.the body language. He wasn't happy, our Tom. Were you nearby? No, that
:53:49. > :53:56.was Michael Livingston our brilliant producer who really took
:53:56. > :54:02.one for the team by doing that stunt. It was part of a celebrity
:54:02. > :54:10.strand where Olivia would go and ask outrageous questions, and
:54:10. > :54:13.usually it's a normal question to the celebrities, and Tom Cruise is
:54:13. > :54:18.normally around for hours talking to the press and Michael asked him
:54:18. > :54:23.a question about the film and then at a certain point water poured out
:54:23. > :54:30.of the microphone into his face. And looking back on it, I can't
:54:30. > :54:35.believe -- well, I don't know if we did get away with it. We call the
:54:35. > :54:40.show Balls Of Steel and you have to walk the walk. I really enjoy the
:54:40. > :54:45.show but I'm not sure I found that funny. And with Tom Cruise as well,
:54:45. > :54:50.because he comes across as such a great guy. So you have to have what
:54:50. > :54:53.the title says to do it. And what is interesting, it definitely
:54:53. > :54:57.wasn't a publicity stunt it was just in the spirit of the show all
:54:57. > :55:03.sorts of things had happened and because most of the victims were
:55:03. > :55:08.the public, it just wound up in the show, and people had to agree to be
:55:08. > :55:12.on it, but with celebrities, because they're in the public eye
:55:12. > :55:19.you don't go through that process. You have your two minutes with them,
:55:19. > :55:24.because they're in the public eye. And Sharon Osbourne just laughed
:55:24. > :55:30.and swore and came back ten minute the later and chucked the water
:55:30. > :55:36.over the camera and destroyed all the equipment. Good on her. And now
:55:36. > :55:42.you have The Mad Bad Ad Show. Friday evening on Channel Four very
:55:42. > :55:49.exciting. It's all about ads. It's a comedy entertainment show so we
:55:49. > :55:56.watch old ads, new ads, and analyse them. And our teams are brilliant,
:55:56. > :56:02.brilliant comedians and a couple of industry executives, who offer
:56:02. > :56:07.insight into how the adverts are made. You know those favourite ones
:56:07. > :56:14.of all time. It has that element in it. But ads are so powerful.
:56:14. > :56:18.have a clip. That was the striking and memorable
:56:18. > :56:23.Levi's launderette ad. The ad was so successful they had to take it
:56:23. > :56:30.off the air early because they couldn't keep up with demand for
:56:30. > :56:35.the jeans. Micky, do you wear jeans? I was in Gap the other day
:56:35. > :56:43.and I took a phone call and I was over by the jeans and security came
:56:43. > :56:48.and took me out and said, "You'll never get in them. We've got elast
:56:49. > :56:54.Kateed round the back." Micky is brilliant. When is that on? Friday
:56:54. > :56:59.night, Channel 4. Louise will talk to you about other stuff when
:56:59. > :57:06.you're cooking. You're going to cook our last dish of the day. If
:57:06. > :57:12.you still want to ask Mark Webber or Mark Dolan anything, do keep the
:57:12. > :57:22.questions coming in. All this is still to come. Harry is shocked to
:57:22. > :57:30.find that Gavin is being bullied in Prisoners' Wives. This is serious.
:57:30. > :57:40.Simon Rimmer cooks mackerel beetroot hash. And Val's campaign
:57:40. > :57:46.to get Roger's job back is thwarted. Also still to come in our
:57:46. > :57:52.Valentine-themed round yuch, Vicky will cake us through what she has
:57:52. > :57:58.brought in. Mark, do you cook? little bit. I'm not too big on the
:57:58. > :58:03.cleaning up, but that's all of us. But I'm getting better. Do you have
:58:03. > :58:08.a signature dish? Not really. important is diet for you in the
:58:08. > :58:15.car? What do you need? When we're training pretty hard we need to
:58:15. > :58:22.keep the fuel in, but I have a wicked sweet tooth, so I'm looking
:58:22. > :58:31.forward to the dessert. When you're driving, do you have stuff fed in?
:58:31. > :58:39.We have some elect lights, which is a -- electeo lights, which is a
:58:39. > :58:48.sports drink. It's the only time I don't drink Red Bull. We have a
:58:48. > :58:54.thing attached to what is like a windscreen wiper and that pumps it
:58:55. > :59:00.in, if we want it. I have to point out, because you're on the BBC that
:59:00. > :59:06.you are sponsored by Red Bull and there are other sport energy drinks
:59:06. > :59:13.available. Yes, but it's the only available. Yes, but it's the only
:59:13. > :59:19.original. Stop it! Now, we have creamed milk and egg yolks and
:59:19. > :59:24.cream and vanilla and baking soda and flour. So, first job, Mark,
:59:24. > :59:29.start whisking away on the egg whites. This is a real light cake.
:59:29. > :59:35.There's no butter on it, so as a result, the sponge is really light
:59:35. > :59:40.and fluffy. You can go a bit faster, if you want. In reality, you take
:59:41. > :59:48.your time with it. Whilst you do that, can I ask some questions.
:59:48. > :59:55.I've got so many. What is the maximum speed for your racing cars?
:59:55. > :00:04.Now, probably 340, the quickest I've been is 370k. In the old
:00:04. > :00:09.currency, what's that? 230 miles an hour. Wow, that is quick! Years ago
:00:09. > :00:16.I did a formula four thing and I was terrified. I can genuinely say
:00:16. > :00:22.when I got to a certain speed "I don't know if I like this." Are you
:00:22. > :00:28.worried? No, I'm in charge here. I've got the helmet on and I'm
:00:28. > :00:33.strapped in, so I feel comfort. Do you think the FIA are trying to
:00:33. > :00:39.introduce too many changes every year? No, they need to keep making
:00:39. > :00:44.a few changes because otherwise the teams that haven't been competitive
:00:44. > :00:51.don't have a chance of new ideas. Subtle change is a good idea. I'm
:00:51. > :00:59.all for that. So, you've got the egg whites and the sugar, now the
:00:59. > :01:07.cream. This keeps is nice and light. Do I need to be quicker. Yes, in
:01:08. > :01:12.reality, you would whisk it more to make it more voluminous. And then
:01:12. > :01:17.the vanilla. You're big on cycling as well? Yes, I went through a big
:01:17. > :01:24.phase with that. I love my mountain bike. Road cycling, there's been a
:01:24. > :01:29.lot of stuff in the press about the incident between cars and bikes.
:01:29. > :01:36.It's pretty dangerous road cycling, but it's a good way to get round.
:01:36. > :01:44.I'll make you laugh. I've been training to do a cycle ride from it
:01:44. > :01:50.Belgium to London, and the first time I did it, my cleats. I know.
:01:50. > :01:59.was going up the hill and my chain came off and I looked down thinking
:01:59. > :02:09.I had to do something about it, and suddenly I was Bam. It was really
:02:09. > :02:09.
:02:09. > :02:14.embarrassing. But you only have to do it once. Years, -- yeah,
:02:14. > :02:22.everybody has been there. It is embarrassing. Now, keep whipping.
:02:22. > :02:28.How light is that cake. Sally says what type of food do you eat on
:02:28. > :02:38.race days? I few calories. Pasta, chicken and salad. That's on race
:02:38. > :02:38.
:02:38. > :02:42.day. Appetite of race days is not good because of nerves. Is there
:02:42. > :02:47.any sportsmanship going on in the pits prior to the race, or on the
:02:47. > :02:53.track, is there anything where you intimidate your opposition?
:02:53. > :03:02.There might be a little bit of banter, like we do a parade, all
:03:02. > :03:07.the drivers together. But, no, it's pretty tame. And lieuise Hamilton
:03:07. > :03:11.last year got in trouble for going in front of you, afterwards do you
:03:11. > :03:18.have words if you think it's dangerous? Yes, of course. We have
:03:18. > :03:25.words and just sort it out. But, you know, we've got convenient
:03:25. > :03:29.memories! And is there a different style to drivers as well. You and
:03:30. > :03:34.Jessen and Lewis, and you, they have different styles? Absolutely.
:03:34. > :03:40.There are different ways to go about the racing. And that's when
:03:40. > :03:45.you get from a young age as well, learning different techniques.
:03:45. > :03:52.We've had this question sent in by so many people. What happens if you
:03:52. > :04:01.need to go to the toilet? You just go, right? I've never been in a
:04:01. > :04:10.Grand Prix car, but in sports cars when you do three-hour stints. But
:04:10. > :04:16.it's only water by then. And you've vomited in a car? Yes, I had a
:04:16. > :04:23.dodgy tummy in Japan one time and I was vomiting in the car. But you
:04:23. > :04:29.were still racing. The next time give it a go, try and be sick
:04:29. > :04:34.sitting up. A natural reaction obviously is always, to help it
:04:34. > :04:42.along. As we're cooking, but sitting up is tough! Yes, enjoy
:04:42. > :04:49.your breakfast, people. Yes, sorry, guys. Now just put lots of holes in
:04:49. > :04:55.this. You make the cake and then pour in a lot of sauce to make it
:04:55. > :05:01.juicy. Pour half of it over and let it go cold so all of this delicious
:05:01. > :05:05.sauce just soaks into the cake. So let it go cold and we end up with
:05:05. > :05:11.this. So, it's sticky and deliciously sweet. You said you had
:05:11. > :05:17.a sweet tooth, Mark. I have, yes. This will be a real boon for that.
:05:17. > :05:27.And it's really so lovely and light. And I'll just cut some squares so
:05:27. > :05:34.we can all have a bit. You see how light and springy it is, and again,
:05:34. > :05:38.all of this delicious sauce has soaked in but add yet more sauce.
:05:39. > :05:48.So it's incredibly sweet. It's a real South American flavour. Dig
:05:48. > :05:57.into that and I'll plate up some more for us. Let's get stuck in.
:05:57. > :06:01.Mark, we are cooking a curry beetroot hash cake. I'm a bit
:06:01. > :06:07.worried about my blood sugar as this will be the first meal of the
:06:07. > :06:13.day. Oh, you'll get into trouble for that. That's really sweet.
:06:13. > :06:19.can feel the diabetes kicking in. It's fantastic. In a moment, Wayne
:06:20. > :06:29.has a romantic cocktail for us, but now another chance to guess the
:06:30. > :06:30.
:06:30. > :06:34.now another chance to guess the year that all this happened.
:06:34. > :06:38.Cecil Parkinson, the man who many thought might one day lead the
:06:38. > :06:43.Conservative Party has resigned from the Government. The secretary
:06:43. > :06:47.who carries his child says she asked him to marry her twice.
:06:47. > :06:53.is still no sign of Shergar tonight. Britain's most valuable race horse
:06:53. > :07:00.was stolen from a stud farm in the Irish Republic late last night.
:07:00. > :07:05.It's not known who took it or where or why. Bjorn Borg is expected to
:07:05. > :07:15.announce his retirement from the top competition soon. He no longer
:07:15. > :07:29.
:07:29. > :07:34.has an interest in the game. Keep giving it. I see the coast of
:07:34. > :07:44.Mexico coming! I'm not enjoying this. Give it a chance. I'm going
:07:44. > :07:47.
:07:47. > :07:57.to stop. # Fly me to the moon # Right, Heaven 17 there with
:07:57. > :07:58.
:07:58. > :08:06.Temptation. I went '82, Simon went '80. Louise? 82. Let's remind
:08:06. > :08:10.everyone what Wayne looked like in the earl y '80s. You look like you
:08:10. > :08:17.could have been in the film, Cocktail. I could have got it. A
:08:17. > :08:23.bit young at the time. You have two cocktails for us? I have. The first
:08:23. > :08:28.one is to commemorate Charles Dickens and his bicentenary. He was
:08:28. > :08:35.a great lover of mixed drinks. And one of the best he said he tasted
:08:35. > :08:45.was a sherry cobbler when he went over to the United States. In 1844
:08:45. > :08:46.
:08:46. > :08:53.he said, "This wonderful in vention and it's called a sherry cobbler."
:08:53. > :09:00.A cobbler is an old English term for an inn keeper. This contains
:09:00. > :09:10.orange pieces and pineapple chupbgs. Traditionally it was based on
:09:10. > :09:12.
:09:12. > :09:22.sherry and sugar and Maraschino. A touch of sugar, a splash of lemon
:09:22. > :09:34.
:09:34. > :09:38.juice and then a shot-and-a-half of medium-dry sherry, amonth lay dough.
:09:39. > :09:46.-- Amontillado. And it's shaken up over ice. Are we advising people to
:09:46. > :09:56.make this for their loved ones on Tuesday? You could do if you wanted
:09:56. > :09:56.
:09:56. > :10:01.to. Was Charles Dickens a bit of a Filanderer?
:10:01. > :10:06.So you shake it over the cobbler ice. This would have been around
:10:06. > :10:16.the time when ice just started to appear in America in mixed drinks.
:10:16. > :10:18.
:10:18. > :10:26.And a slice of orange, a cherry and a sprig of mint. I really feel like
:10:26. > :10:30.I need this today! Do you, Tim? That is really lovely.
:10:30. > :10:36.delicious. It almost doesn't taste like alcohol, in a good way.
:10:36. > :10:46.think you have the mixture of the acidity of the orange and the
:10:46. > :10:47.
:10:47. > :10:54.pineapple. And the ice does it to drinks as well. This is chocolate
:10:54. > :11:01.rasberry vodka. This is called the love dart and it's a nice mixture
:11:01. > :11:07.of chocolate rasberry vodka. Few! It's nice and cold as well because
:11:07. > :11:16.it's been frozen. Pomegranate juice, which is good for the heart, they
:11:16. > :11:24.say. Is that like a syrup? Yes, it's a sugar syrup. Normally equal
:11:24. > :11:33.parts of caster sugar to juice. But you can buy it now. Mix it up with
:11:33. > :11:38.a bit of lemon and here is some lovely pink sham wane with Rose
:11:38. > :11:48.water, to give it a floral note. Will you be making these on
:11:48. > :11:50.
:11:50. > :11:58.Tuesday? I might do. I'll have to check when - I get home what the
:11:58. > :12:07.Mrs Wants to do. And the girls. And a chocolate rose there. That is the
:12:07. > :12:11.love dart. You can get all of the cocktail recipies on the website.
:12:11. > :12:17.That's fab. Overbearing mum, Harriet tries to reason with the
:12:17. > :12:26.prison when she finds out her son, Gavin, is being bullied. This is
:12:26. > :12:33.the brilliant Prisoners' Wives. I said there's a queue. I know.
:12:33. > :12:40.said there's a queue. I'm sorry. I'm not pushing in. If you don't
:12:40. > :12:47.mind going to the back of the queue. My son. I think he's in trouble.
:12:47. > :12:55.Why do you think he's in here. somebody help me, please?
:12:55. > :13:03.everything all right? I just need to see my son. OK. Oh, no. It's not
:13:03. > :13:10.that bad. He's fine but he has been taken to hospital. What? A few cuts
:13:10. > :13:16.and bruises, a sprain but nothing serious. This is serious. I know.
:13:16. > :13:21.wish I could see him or just talk to him to find out what is going on.
:13:21. > :13:28.I'm sorry. You can't. But I could. And he's experiencing problems.
:13:28. > :13:33.Maybe we can get him transferred to the VP wing. What? Vulnerable
:13:34. > :13:37.prisoners. Could you? The direct number for safe custody. If
:13:37. > :13:47.anything like that happens again, that will get you straight through
:13:47. > :13:48.
:13:48. > :13:52.to them. You can always come and see me. Thank you. And you can
:13:52. > :14:00.catch the next episode of prisoners' wives on Tuesday night
:14:00. > :14:08.on BBC One. Nicky Dean has Valentine ideas. We've got loads to
:14:08. > :14:16.get huge. A happy early Valentine's Day to you. Let's start with this.
:14:16. > :14:25.It's called the Smitten. It's a glove with two arm holes and we can
:14:25. > :14:35.hold hands as well. And you do get the other glove as well. Let go!
:14:35. > :14:38.
:14:38. > :14:48.�24.99 that will cost you. Slankets. The blanket with the arm holes. We
:14:48. > :14:55.have a film. They are the epitome of romance. Ah, look, there are the
:14:55. > :15:00.boys. Looking happy. Is that what you do at home. Yeah, Saturday
:15:00. > :15:06.night, Simon and me watching the Spanish football. How sweet. Two
:15:06. > :15:14.arm holes in there for you. And some confectionery as well. These
:15:14. > :15:24.are from cryptsy cream. They will cost �1.60 each or a dozen for
:15:24. > :15:26.
:15:26. > :15:33.�10.99. Tasty? Not bad. -- they are from Krispy Kreme. And we have some
:15:33. > :15:36.Love Hearts merchandise as well. These have been released especially
:15:37. > :15:42.for Valentine's Day. If you're thinking of popping the question
:15:42. > :15:49.they actually say "marry me" on them. So they can help you out. And
:15:49. > :15:56.these are hand-moulded chocolate roses. They have a scent as well.
:15:56. > :16:01.They've been hand-moulded and stitched to the leaves here. They
:16:01. > :16:09.are �13.99 each. So they are not cheap, but they are rather nice and
:16:09. > :16:18.there is dark and milk chocolate. Now, gadgets. This is the Adidas,
:16:18. > :16:23.adiZero. The My Coach technology is dubbed the first football boot with
:16:23. > :16:29.a brain. In the F50 boot there is a cavity inside where it goes to
:16:29. > :16:35.trach your information better. It will analyse your performance on
:16:35. > :16:41.the pitch and you can upload that to your smart phone or PC and
:16:41. > :16:45.compare it with your friends. pro-football clubs have these
:16:45. > :16:54.things where they analyse the players, so now it's your chance to
:16:54. > :17:00.do the same. Yes, and Messe has one in his boots as well, so you can
:17:00. > :17:07.see how you perform against him. I love this. This is the I station
:17:07. > :17:14.docking station. We have the I pad on here. They also do it for the
:17:15. > :17:24.Samsung Galaxy as well. And you can have it in landscape or portrait.
:17:25. > :17:26.
:17:27. > :17:32.We have a set it up with Simon on there. How much is this? �129.99.
:17:32. > :17:37.That's not bad. If you shop around you can get it a little cheaper.
:17:37. > :17:45.That's not bad, if you like the look and feel of a desk top and we
:17:45. > :17:50.have the wireless keyboard as well if you need to do some work as well.
:17:50. > :17:57.This is the Phillips skin rejuvenation. It's not cheap, but
:17:57. > :18:01.let me tell you what it does. It's impressive. It's the very first at-
:18:01. > :18:11.home laser beam. It has been designed with one of the leading
:18:11. > :18:18.laser designers in the world. It eliminates lines. Does it make you
:18:18. > :18:26.look younger? Yes. The red light has gone on because we used it
:18:26. > :18:33.yesterday and it stops you from overusing it. How much is it?
:18:33. > :18:37.Wow! You're supposed to use it two times a week for eight weeks. I
:18:37. > :18:44.realise not everyone has a Valentine, it's not a nice day for
:18:44. > :18:51.some people you might not have a partner or don't like them. So this
:18:51. > :18:58.are the two dogs. And they are modelling some of these fantastic
:18:58. > :19:04.Pucci pet wear. They are hoodies �27.50. Dressing your dog up is all
:19:04. > :19:13.the range and they come in all sizes. And there is a little T-
:19:13. > :19:19.shirt. They don't look that keen on them, do they. Yes, and we have Dog
:19:19. > :19:25.Cupcakes, from Wilson's bakery. Made with pet-friendly ingredients
:19:25. > :19:29.so you don't have to worry about giving them to them. Do you fancy
:19:29. > :19:34.that? They're good enough for humans to eat as well, if your dog
:19:34. > :19:44.doesn't like them. So they won't be wasted.
:19:44. > :19:52.Eat it! No, not interested. Thanks, Nikki. For more information just e-
:19:52. > :20:00.mail us or text us or go to the website.
:20:00. > :20:06.This is Roger and Val, and Val was helping Roger with his unfair
:20:06. > :20:14.dismissal case and they're hearing from the solicitor. Oh, solicitor.
:20:15. > :20:20.Oh, a bit of bad news. You see, you see. Phil has banned the stickers.
:20:20. > :20:26.He can't do that. Freedom of speech. I've just given one to Sue in the
:20:26. > :20:35.toilets. Not for ordinary people. He's asked us not to wear them in
:20:35. > :20:39.the court. On what grounds? On the grounds, "I believe Roger was
:20:40. > :20:47.unfairly dismissed" is a biased and unfair statement. This is all my
:20:48. > :20:52.fault. How can that be? I've put too much on them, haven't I. Peace,
:20:52. > :21:00.St John's Ambulance. Free Willie. One word, two, three at the most.
:21:00. > :21:05.That's what people have on stickers. No, Val. Don't you go down, not my
:21:05. > :21:12.mask yacht. Don't make me that now, Roger, because I'm having a slump
:21:12. > :21:19.about the stickers. Stop it. Allow me to have my slump. People around
:21:19. > :21:24.you also need to have slumps. minute, Roger, I will be fine. But
:21:24. > :21:34.just for now allow me to be the reaction of how I feel inside,
:21:34. > :21:43.
:21:43. > :21:49.which is this! Arghhh! Arghhhhhh! And you can see that episode of
:21:49. > :21:58.Roger and Val have just got in on Wednesday night at ten. But now,
:21:58. > :22:04.Mark Dolan joins me in the kitchen. Yes, and you've given me a lot of
:22:04. > :22:09.Stanstead Airport implements. you cook? I do. But I'm good with
:22:09. > :22:17.stews. Anything you just chuck in and go to be pub for hours. I don't
:22:17. > :22:23.do fiddly stuff. I wouldn't make my do fiddly stuff. I wouldn't make my
:22:23. > :22:29.own pasta. Nor me. Right this is mackerel with poached egg. What
:22:29. > :22:35.time of day would you eat that? Brunch? This could be an early
:22:35. > :22:43.supper which sounds a little posey. I like food that you're meant to
:22:43. > :22:50.eat earlier in the day at night- time. Yes, cornflakes. I am talking
:22:50. > :22:57.cereal. So, we have mint and tax toe, red vine vinegar, dem rareia
:22:57. > :23:04.sugar, onion and ginger and spring origin join and curry powder and
:23:04. > :23:12.potato. If you use raw potato it false apart. So we've boiled it for
:23:12. > :23:20.exactly seven minutes. Is that what we call a par-boil? Oh, look at you.
:23:20. > :23:26.I looked it up! We need some starch so we haven't even par-boiled it.
:23:26. > :23:33.Not as long. We need long pieces. If they're too short it doesn't
:23:33. > :23:40.hold together. So you can do that, Mark. OK. Right, the world and me,
:23:40. > :23:44.the series that I best know you have is the world's Smallest man
:23:44. > :23:49.and all the animal programmes. What out of all of those programmes
:23:49. > :23:54.meant the most to you, where you had a connection? Well, there are
:23:54. > :24:00.two answers. First of all, in terms of the most extraordinary
:24:00. > :24:10.experience for me, it was meeting the smallest man in the world. And
:24:10. > :24:11.
:24:11. > :24:17.that first Hair Ping Ping and from memory he was 68cm high. He was so
:24:17. > :24:22.is tiny yet he was a grown man. Sadly he is not with us. His hands
:24:22. > :24:27.were like a doll and his voice was so high and so tiny. And I'd
:24:27. > :24:31.literally never had an experience like it before and it was very
:24:31. > :24:38.special. Did you find with him because of his size and voice you
:24:38. > :24:43.were talking to him as if he were a child, rather than an adult? We had
:24:43. > :24:49.this dilemma. We had many chats beforehand about how I would
:24:49. > :24:56.approach it and the challenge was not to treat any of these men like
:24:56. > :25:04.children, because they were 16, 21 and another in his mid-20s. And
:25:04. > :25:10.actually they were different. So Hair Ping Ping was a man. He was a
:25:10. > :25:18.heavy smoker and had a swagger. So immediately the message came from
:25:18. > :25:28.him, "Do not be little me in any way" but confusingly I went to meet
:25:28. > :25:30.
:25:30. > :25:36.-- there is Hair Ping Ping, but now the smallest man alive is 63cm in
:25:36. > :25:42.height. And he is also like a child. He lived at home with his parents
:25:43. > :25:48.and he plays with his toys. And he was very much like a child and the
:25:48. > :25:55.only way I could treat him was how I treated my two-year-old son at
:25:55. > :26:00.the time. Which was confusing. I've had an opportunity to write a book
:26:00. > :26:05.about it all. It is out now and what I realised in the end is just
:26:05. > :26:10.everybody is a different case and you cannot have a blanket approach
:26:10. > :26:18.of how to handle these encounters. Just as you would if you went into
:26:18. > :26:23.anyone's house. You would judge the mood. Yes. So we have beetroot,
:26:23. > :26:27.curry powder and the potato and the stickyness of the potato is holding
:26:28. > :26:34.it together. It's like a potato cake. I don't think many people
:26:34. > :26:39.have seen, I always see pickled beetroot. You rarely see raw
:26:39. > :26:46.beetroot. It's the greatest vegetable in the world. So this is
:26:46. > :26:52.raw? Yes. Now we're going to make a cut knee. So cut that in half and
:26:52. > :26:59.slice it. And then we have the eithery flavour of the beetroot and
:26:59. > :27:05.the potato and now we put fire in the belly. And do you want thin
:27:05. > :27:12.slices of onion. The thinner the better. So that's ginger there?
:27:12. > :27:17.Ginger is quite hard to put in food. You can put too much in? Yes, and
:27:17. > :27:23.then everything tastes like ginger. Yes, well cut down the amount and
:27:23. > :27:30.use the amount for one or just have ground ginger and use a tiny
:27:30. > :27:37.spoonful. And you can always add it as you're cooking? It's easier to
:27:37. > :27:43.add, Lou. Now you're a chef. Oil in the pan and, Mark that will
:27:43. > :27:49.do on the onion. And that will go in with the ginger and garlic.
:27:49. > :27:54.smells amazing. You can have a dip there. You mentioned a documentary
:27:54. > :28:00.series. I got used to eating with these extraordinary people and that
:28:00. > :28:04.was when we bonded, because that's when everyone lets their guard down.
:28:04. > :28:09.That's what we were saying before we came on air that you must have
:28:09. > :28:16.become very fond and slightly protective over the people you met?
:28:16. > :28:21.Oofrpblgts definitely. Anybody, really, who isn't an overexposed
:28:21. > :28:26.celebrity is flattered if you are interested in their lives and they
:28:26. > :28:31.are flattered. And for these unusual people to come along and
:28:31. > :28:35.spend time with them and be very sincere, which I was. You feel bad
:28:35. > :28:38.when you leave them because you leave them in the lurch. Because
:28:38. > :28:43.there is a degree of hope for anyone in a difficult situation
:28:43. > :28:47.that if there is a bit of media attention, things might change. But
:28:47. > :28:51.you have to look out for them because you don't want it to become
:28:51. > :28:58.negative. It's not a laughing issue you're talking about, so it has to
:28:58. > :29:07.be cleverly done. No, it isn't. have had to rattle on. So, in here
:29:07. > :29:13.we put the onion, garlic, chilly, sugar, cherry tomatoes and vein a
:29:13. > :29:21.gar. We're now quickly warming through the poached egg. I didn't
:29:21. > :29:26.realise you can re-warm an egg? It's not dangerous? No, absolutely.
:29:26. > :29:32.Put them in cold water. Then sit the smoked mark rel, which is
:29:32. > :29:38.beautiful with the beat - mackerel, which is beautiful with the
:29:38. > :29:43.beetroot. I think the best thing is the poached egg. I've never made a
:29:43. > :29:49.the poached egg. I've never made a poached egg that didn't collapse.
:29:49. > :29:55.The Deja View year is 19736789 We have loads of questions, but not a
:29:55. > :30:01.lot of time. You do spend a lot of time on Twitter? Yes, I do. Aussie
:30:01. > :30:08.grit. So you can ask him anything after the show. He's on there. This
:30:08. > :30:14.is from Jayne. After the speeds you do around the track, do you find it
:30:14. > :30:23.hard to keep to road speeds driving your own car? Obviously it is
:30:23. > :30:29.pretty slow on the roads. Yeah, we are very relaxed behind the wheel.
:30:29. > :30:37.Which track is the most challenging on the driver? Probably month Carlo.
:30:37. > :30:44.I've driven in month Carlo. The traffic is unbelievable! It's Mark
:30:44. > :30:50.and Mark. And people were Tweeting me saying, "How are you enjoying