:00:13. > :00:20.Good morning. It's Sunday 13th November. And joining us in the
:00:20. > :00:29.studio today is mezzo-soprano, who has signed the UK's biggest record
:00:29. > :00:36.deal, not once, but twice, it's Katherine jenkings. And Joaning us,
:00:36. > :00:46.also is Reginald D Hunter. we'll be looking at the best in the
:00:46. > :00:50.
:00:50. > :00:55.telly. Great, great, great, it's Good morning. Welcome to Something
:00:55. > :01:00.For The Weekend. It is Remembrance Sunday today and we will be
:01:00. > :01:07.observing a two minutes' silence at eleven o'clock, with the rest of
:01:07. > :01:14.the country. And Katherine was doing a gig for....The Festival of
:01:14. > :01:19.Remembrance. With the Royal bridge legion. And the Queen? Yes. And you
:01:19. > :01:25.were supposedly going to wear this poppy, which was already auctioned
:01:25. > :01:32.off for �25,000 and it got stolen. Yes, it wasn't in my care at the
:01:32. > :01:36.time but it was made of Rubys, black diamonds, emeralds �25,000
:01:36. > :01:40.for the British Legion and it's been stolen. It's terrible. Are you
:01:40. > :01:48.sure it wasn't in your care at the time!
:01:48. > :01:55.Our guest for today, we'll be talking to her all about that later
:01:55. > :02:00.Reginald is in the middle of a 70- dayure and he'll be talking to us
:02:00. > :02:05.about his experiences acting in a very British pantomime. And
:02:05. > :02:11.Katherine Jenkins, who has just released her eighth album and will
:02:11. > :02:15.be here to tell us about that and entertaining the British troops and
:02:15. > :02:22.the competition she ran to launch her latest album.
:02:22. > :02:29.We want your questions for our guests, Reginald and Katherine, so
:02:29. > :02:34.exmail us or tweet us. So Simon, what is the chef's special this
:02:34. > :02:42.Sunday? It's my mum's birthday today. Happy birthday. She you
:02:42. > :02:50.later. The starter today is an cleany, which means little oranges,
:02:50. > :02:56.and the risotto balls, which are deep fried. Is it Italian? It S
:02:56. > :03:01.I've never had it, ever. Have you not. No, I'm excited about it,
:03:01. > :03:06.something new. Have you, looseies? I'm not sure?
:03:06. > :03:14.What are we doing? I'm sure you must have. The main course is cod
:03:14. > :03:19.with lemon and capers. It's in a lover butter sauce. So it's butter,
:03:20. > :03:26.lemon segments and capers and parsley and lots of butter. And
:03:26. > :03:36.dessert, a delicious classic of bread and butter pudding with
:03:36. > :03:36.
:03:36. > :03:42.bananas in it. That is one of my favourite desserts. Bread and
:03:42. > :03:47.butter pudding? Yes. It is nice, but it can't be good for you? Lots
:03:47. > :03:54.of sugar and bread? It gives you lots of energy. It's really, really
:03:54. > :04:02.good for you. Yes, really no calories in it at all. And finally,
:04:02. > :04:11.a spicey chicken noodle salad. . Chicken, deep fried. That's good
:04:11. > :04:17.for you? And coriander optional on the top, Tim. Bleeergh.
:04:17. > :04:22.And our recipies are on the website so you can have a go a cooking them
:04:22. > :04:32.yourself. And here's what in the rest of
:04:32. > :04:38.
:04:38. > :04:44.today. The drama of Pan Am. The fall is coming to Frozen Plante.
:04:45. > :04:50.And Johnny's got beef with Ricky in Life's Too Short.
:04:50. > :04:54.Have I done something to offend you? Trashing me in front of two
:04:54. > :05:00.million people. And on top of that, Wayne is here.
:05:00. > :05:09.What delights have you got for us today? A very simple crowd pleaser.
:05:09. > :05:17.This is the first cocktail I learnt how to make 22 years ago. The iced
:05:17. > :05:22.tea. 22 years ago! I started at ten, by the way!
:05:22. > :05:29.I thought you only got that in a big jug.
:05:29. > :05:37.I like the crowd pleaser. I want more, more, iced tea.
:05:37. > :05:47.I want more, more, iced tea. So, what are we making?
:05:47. > :05:52.
:05:52. > :05:59.We're going to make arancini. And a tapenade dip, So, Louise,
:05:59. > :06:07.chop those as finely as you possibly can, and Tim, chop those
:06:07. > :06:16.finely as you can. When you say, "Finely." We need to be able to
:06:16. > :06:25.roll them into a ball, so the finer you can chop them the better. And
:06:25. > :06:32.the same with you, nice and small. I love sun-dried tomorrow toss.
:06:32. > :06:40.dried or sun blush? Both. Are these sun-dried. They're expensive.
:06:40. > :06:48.can do it yourself. Can you? Here's how you save the house keeping
:06:48. > :06:54.budget. You get a baking tray, put loads of sea salt on it. And cut
:06:54. > :07:01.tomatoes in half or into quarters. Lay them cut side facing up on to
:07:01. > :07:05.the tray into a coolish oven, 100 or 120 degrees and leave them there
:07:05. > :07:11.for hours, and they'll dry out for a fraction of the price. That's the
:07:12. > :07:18.tip of the day. How is your Christmas shopping going? You said
:07:18. > :07:25.you were going to start it last week. How did it go? I'm really
:07:25. > :07:29.good at starting Christmas shopping for other people. I go with them,
:07:29. > :07:37.but don't do it for myself. This week I'm starting. Sniplt you can
:07:37. > :07:45.get me an apple? To eat? Yes, please, and a bottle of beer.
:07:45. > :07:53.You're easy. I've got a great present for Jamie, indoor football.
:07:53. > :07:59.No, I don't want any more footballs. I have bags and buckets of
:08:00. > :08:05.footballs everywhere. It must be wonderful round her house. My son
:08:05. > :08:10.always asks for a new football. That's what boys do. Bouncy balls,
:08:11. > :08:16.any kind of balls. I like balls. I still like getting balls for
:08:16. > :08:21.presents. That's the best present you can buy a man, a ball. Forget I
:08:21. > :08:25.pads, and things like that, get him a ball. Try it with Jamie. Get him
:08:25. > :08:30.a ball! This is my thing. Apparently
:08:30. > :08:39.they're all different. What, balls? Apparently the weights are
:08:39. > :08:45.different, the style is slightly different. Get him a baseball bat.
:08:45. > :08:53.A golf ball. A basketball. We've got loads of them everywhere.
:08:53. > :09:00.we just talk risotto for a second? Just don't get him a rugby ball, he
:09:00. > :09:06.won't know what to do with that. they don't bounce. Let me do this
:09:06. > :09:12.and then I'll tell you a story. For the perfect risotto you want to
:09:12. > :09:18.break the rice. You have to wait until there are little cracks
:09:18. > :09:24.appearing in the rice. We don't care. What's your story? It's the
:09:24. > :09:30.same every week, I try my best. Come on, a story about football.
:09:30. > :09:39.Add the stock to the pan gradually, and when that's absorb the, add
:09:39. > :09:44.more. Go. Austen Healey said he'd take some rugby balls to a little
:09:44. > :09:50.village in Africa, and he gets it out of his bag, and he gives it to
:09:50. > :09:56.these kids and they were so excited and they looked at the rugby ball
:09:56. > :10:03.and had no idea what to do with it. And their faces went from pure
:10:03. > :10:09.elation to puzzlement. And Austen Healey tried to line them up and
:10:09. > :10:16.teach them how to pass it to each other, but when we left, I saw them
:10:16. > :10:25.trying to kick it to each other. And I could imagine them with a
:10:25. > :10:32.hammer trying to knock it round! Now, cook the rice gently until it
:10:32. > :10:37.becomes translucent. And stuck the onions and tomatoes in there. And
:10:37. > :10:43.really mash it together. And work down the rice. We did really well
:10:43. > :10:50.at football yesterday. Chelsea beat Spain, 1-0. We did well, did you
:10:50. > :10:55.watch it? No, not yet yesterday. That's not like you to miss a
:10:55. > :11:00.football game? No, we had school fireworks. I did have slightly
:11:00. > :11:05.mixed emotions, because I do like Spain. I used to live there, years
:11:05. > :11:12.ago, for two weeks every summer! Well done to Wales as well. They
:11:12. > :11:16.won 4-1 and Ireland, they won. Right, what are we doing now?
:11:16. > :11:23.with arancini, there are many different ways of doing it. This is
:11:23. > :11:29.a very basic one. If you're having it just as a snack on its own.
:11:29. > :11:35.make it into balls? Yes, smaller than a squash ball. You have to be
:11:35. > :11:40.careful not to get all the tomatoes in one ball. Yes, absolutely right,
:11:40. > :11:49.chef. Because I put them in all together. What kind of ball is
:11:49. > :11:58.this? Golf. No, no. A bouncy ball. Yes, it's like a superball size.
:11:58. > :12:07.Mine's like a golf ball? Yes, that's too big. Now, egg and then
:12:07. > :12:13.flour. Isn't that weefrd, that this is a different way - isn't that
:12:13. > :12:18.weird that this is a different way round to rehearsal. Oh, no.
:12:18. > :12:24.didn't squash it together enough. Don't worry, we've got loads of
:12:24. > :12:29.rice. We're not going to get this cooked any way. Mine doesn't stick
:12:29. > :12:36.together. Nobody is following this at all. No, I am. If you had this
:12:36. > :12:43.as a snack, you could flatten them out a little. But we are going to
:12:43. > :12:49.have them with tapenade, so we're not going to flatten them out at
:12:49. > :12:55.all. Are some cooked? No, we're going to cook them now. How long do
:12:55. > :13:01.they take? About seven minutes. there a reason why you've left my
:13:01. > :13:07.one over here? Because it will... Pop it in!
:13:07. > :13:13.Now, Tim, we want the olives, and the sun-blushed tomatoes, the
:13:13. > :13:18.garlic and the parsley and the lemon zest and juice, but I'll
:13:19. > :13:28.settle for just juice seeing as we're well out of time. We've made
:13:28. > :13:38.such a mess today. Not the mayo. You said that, Tim, like you knew
:13:38. > :13:41.
:13:41. > :13:47.exactly what you were knowing what to do. "Shall I get on with the
:13:47. > :13:51.tapenade?." If you like, you can put anchovy in it.
:13:51. > :14:00.That should do it. Have a little taste to check it is
:14:00. > :14:08.nice. That's delicious. Louise, do you want a taste of it? No, I'm OK.
:14:09. > :14:16.I'm going to wait. That's so nice. All of that into there, and we want
:14:16. > :14:23.probably about two spoonfuls of mayo. I think that will ruin it.
:14:23. > :14:30.The reason we put the mayo in is because we have no mozzarella in
:14:30. > :14:36.the middle of the arancini. We're using it as a dip, so we're letting
:14:36. > :14:43.it down with a little bit of mayo so we want a nice little bit of
:14:43. > :14:50.creamyness in there. That's quite conservative. You want more than
:14:50. > :14:55.that? It is delicious, I think the mayo will be too much. Drain those
:14:55. > :15:03.off and sprinkle salt and pepper on the top. And then we sit these
:15:03. > :15:09.lovely arancini on there and then a spoonful on there, Tim. And then
:15:09. > :15:19.basically, get your arancini, dip it into our tapenade dip and enjoy.
:15:19. > :15:20.
:15:20. > :15:26.It has quite a strong smell. Oh, it's lovely. And the tapenade
:15:26. > :15:33.brings that depth of flavour. And you can add more mayo, how ever
:15:33. > :15:40.much you want it to be. And what's the main course? Cod with a butter
:15:40. > :15:49.and lemon sauce. The website is where you can find
:15:49. > :15:58.all of today's recipies. They taste better than they look, as well.
:15:58. > :16:05.Sorry, that was a complement. think it was a complement. Now,
:16:05. > :16:14.please ensure your seatbelts are in an upright position, this is pan A
:16:14. > :16:21.an upright position, this is pan A - Pan Am.
:16:21. > :16:26.So, who else do we have? Laura Cameron? My sister. I couldn't seem
:16:26. > :16:36.to escape her. They put you two on the same flight? Wasn't that
:16:36. > :16:44.
:16:44. > :16:54.something! Prepare for takeoff. Runway three.
:16:54. > :17:20.
:17:20. > :17:30.Clear for takeoff. We're on the So, how new are you, Laura? Is it
:17:30. > :17:47.
:17:47. > :17:54.And you can reach cruising altitude with two episodes on Wednesday at
:17:54. > :18:03.9am on people two. Our next guest has sung across the
:18:03. > :18:13.globe and sang for the Queen, the Pope and even Barbara Streisand.
:18:13. > :18:23.# Love will continue # Love keeps on beating
:18:23. > :18:33.# When you're gone # St # But if I still believe you love me
:18:33. > :18:33.
:18:34. > :18:42.# Maybe I'll survive # So I tell myself a million times
:18:42. > :18:52.# Wake me up inside # Call my name and send me from the
:18:52. > :18:55.dark # Save me from the darkest night #
:18:55. > :19:00.Welcome back to Something For The Weekend, Katherine Jenkins. Good
:19:00. > :19:05.morning. Hi, how are you? Really, good, thank you. Looking as
:19:05. > :19:10.gorgeous as ever. Oh, than you. We've had lots of tweets and e-
:19:10. > :19:15.mails about the stolen poppy, which is in the papers. There's no news
:19:15. > :19:21.on it? How did it happen? I don't know that much about it, except
:19:21. > :19:26.that I was asked maybe a week before if I would wear it, because
:19:26. > :19:31.they wanted to donate the proceeds to the British Legion. And I was
:19:31. > :19:35.looking forward to wearing it. And a man came to my dressing room,
:19:36. > :19:41.just before the programme, and said it's literally been stolen from the
:19:41. > :19:46.lady's bag, who was looking after it all day. How was the concert?
:19:46. > :19:53.Amazing. It's such an honour to be involved in something like that. I
:19:53. > :19:58.think remembrance is so emotional, but last night was an amazing show
:19:58. > :20:02.to be involved in. Do you find when you're doing shows like this is
:20:02. > :20:08.does touch you more, because I know you go to the troops and all that,
:20:08. > :20:12.but does it give you a purpose in your music? I just love to be there,
:20:12. > :20:17.with the representatives of all the people serving there now, and
:20:17. > :20:22.you've got all the war widows and the Chelsea Pensioners. During
:20:22. > :20:29.rehearsals, I was balling my eyes out, you have so many people in the
:20:29. > :20:33.room. And you go out and visit the fors? Yes, I've been out to Iraq
:20:33. > :20:37.and Kosovo and Afghanistan and all of that. I've tried, recently to go
:20:37. > :20:43.out to Afghanistan, and the trip hasn't happen recently, so I'm
:20:43. > :20:47.desperate to go out and see them, maybe after Christmas. But it must
:20:47. > :20:53.be quite nerve wracking? Of course, because you're going to a war zone.
:20:53. > :20:57.But you are being looked out by the best and you're only going for 24,
:20:58. > :21:04.maybe 48 hours, and those men and women are dealing with it for
:21:04. > :21:10.months at a time, so you can't plain. And you do a gig, a concert,
:21:10. > :21:16.isn't it? I think a concert would be the cet way of putting it.
:21:16. > :21:22.have an e-mail which says, "What gives you the biggest buzz, doing a
:21:22. > :21:29.concert or singing the national anthem at a sporting event?."
:21:29. > :21:35.that's a hard one. You do go to a lot of sporting events? I do. And I
:21:35. > :21:43.must admit singing the national anthem is some of my best moments.
:21:43. > :21:47.I recover rugby. I'm from Neath. And we have a good rugby team. If
:21:47. > :21:53.you grow up in Wales, you have an instant love of rugby. And your
:21:53. > :22:01.football team did well. I know. another e-mail, would you like to
:22:01. > :22:06.sing in the Olympics next year? love to. You must be a shoo-in?
:22:06. > :22:13.no. But I would love to be involved in that in some way, it would be
:22:13. > :22:20.amazing. And you have a new album out? Yes. Daydream. Your eighth
:22:20. > :22:25.album? Yes, I don't know where the time has gone. Has there been a
:22:25. > :22:33.change vocally for you through the years? Yes, it's been eight years.
:22:33. > :22:37.I started when I was 23, with a classical album - that was a huge
:22:37. > :22:42.crash! And your voice develops an awful lot, so there is a change,
:22:42. > :22:48.but I think as well my style has developed as well. It's not just
:22:49. > :22:53.classical, there is pop in there as well. You would call yourself
:22:53. > :22:59.classical, not an opera. Yes, I haven't done any opera. I studied
:22:59. > :23:04.and I always thought I would go into opera, but then I got my
:23:04. > :23:09.record contract. I always get confused about this when I start
:23:09. > :23:16.talking about voices, but when are you going to hit your snaeck
:23:16. > :23:24.think the next couple of years. the best is yet to come? Apparently.
:23:24. > :23:29.We have the video for your single and TVs a case that people could
:23:29. > :23:32.make their own video? This is a song written especially for
:23:32. > :23:38.recommendans. I performed it for the first time yesterday. And I've
:23:38. > :23:43.made so many albums and had to have videos to accompany them, so I
:23:43. > :23:51.wanted to give somebody else a chance and encourage up and coming
:23:52. > :24:01.talent, so we ran a competition. What is the song called? It's
:24:02. > :24:04.
:24:04. > :24:12.called A Flower. # For a flower tells a story
:24:12. > :24:18.Foreign foreign # For the life you give
:24:18. > :24:28.# For the years you served in a distant land
:24:28. > :24:39.
:24:39. > :24:43.# Your finest hour, you gave for us # That was by Chris Costa. He won
:24:43. > :24:48.creating your video. Did you get involved? I got to judge them all.
:24:48. > :24:54.So I saw all the entries. I think he did a really good video. It's
:24:54. > :24:58.very moving and he got the subject really well. Are you going to be
:24:58. > :25:03.touring soon? Yes, I'm going to be going through the UK in January and
:25:03. > :25:06.February of next year. Is that what you like to do, it's about showing
:25:07. > :25:12.off your voice? It's about the connection with the audience. It's
:25:12. > :25:18.nice to be in the studio and focus your energy on making something as
:25:18. > :25:24.perfect as you can make it, but to with be an audience and have a joke
:25:24. > :25:28.and a laugh and share it with be audience, that's the best bit.
:25:28. > :25:35.you have vocal freedom to do what you wish to do on that night.
:25:36. > :25:40.When you can sing the way you can you can letry? And it's lovely
:25:40. > :25:48.having a full orchestra. And I have a great partner coming on tour with
:25:48. > :25:53.me, so it will be lovely. I saw you on Breakfast the other day, and you
:25:53. > :26:02.have to get up ridiculously early to warm up your voice. What time is
:26:02. > :26:09.it? At least three or four hours if I'm singing in the morning. Maybe
:26:09. > :26:19.more. That, Katherine, is a full European warm-up.
:26:19. > :26:27.
:26:27. > :26:37.Now, date and banana bread and butter pudding. OK, quizs based
:26:37. > :26:39.
:26:39. > :26:49.around news, popular culture and tell us the year this happened.
:26:49. > :26:50.
:26:50. > :26:58.# Oh, Carolina # Solicitors acting for the Princess
:26:58. > :27:04.of Wales have issued high court Ritz permanently banning pictures
:27:04. > :27:11.of the Princess working out in a gym.
:27:11. > :27:15.The train ran from Dover to Calais, just over one year late. The Grand
:27:15. > :27:25.National has been declared void after 30 horses ran the race,
:27:25. > :27:33.
:27:33. > :27:38.despite a second false start. # Carolina....#
:27:38. > :27:44.We have reason to believe that your house is bugged. Your phones are
:27:44. > :27:52.tapped, your office is wired. They may follow you. They may be here in
:27:52. > :28:00.Washington as we speak. Are you saying my life...I'm Saying that
:28:01. > :28:07.your life as you know it is over. Oh, that's too easy '94.
:28:07. > :28:17.I'll go a year later, I'll go '956789 I'm rubbish at it. I have
:28:17. > :28:19.
:28:19. > :28:24.no idea. I think it's '95 to 2000, because it they were fallow years,
:28:24. > :28:29.football wise. There's pretty much been nothing going on for Liverpool
:28:29. > :28:35.for a long time. Don't, Tim, I'll be pilling up.
:28:35. > :28:41..A lot of you are cooking this week. This is Lucy. She made the beef and
:28:41. > :28:46.venison pie. Look at that, that is beautiful. A quality bit of work.
:28:46. > :28:54.But she didn't put the oysters in. What? What's the point unless you
:28:54. > :28:59.do the whole thing. Get it off! know, we cook these recipies, and
:28:59. > :29:08.they interpret them themselves. know, either you cook your meal or
:29:08. > :29:15.you don't. And these look beautiful.
:29:15. > :29:25.A bit more people taking liberties. This is Ben and A lrk i. They made
:29:25. > :29:27.
:29:27. > :29:32.the pop - and Ali. They made the pop-up cakes. They are not pop-up
:29:33. > :29:41.cakes, they're in a glass. So, if you're going to cook our recipies,
:29:41. > :29:47.cook them properly! Send them via the website or tweet
:29:47. > :29:54.them. All that work you put in and then they go and ad-lib them. What
:29:55. > :30:01.were the dogs called? The dogs were called Alfie and Lola, and they
:30:01. > :30:07.called Alfie and Lola, and they were delicious!
:30:07. > :30:14.So, this is cod in butter sauce. That looks an expensive piece of
:30:14. > :30:20.cod. And the sauce, parsley, butter, lemon, capers and shalllets. And we
:30:20. > :30:26.have a raw potato, clarified butter and icing sugar. Oh, that's
:30:26. > :30:31.controversial. Now, we can do this one of two ways. If you were doing
:30:31. > :30:37.it either as a family meal or a dinner party, it would be nice to
:30:37. > :30:42.roast the whole piece of cod. So all I would do was brush oil on it,
:30:42. > :30:48.springle with salt and pepper, and roast it in the oufpb for 20
:30:48. > :30:53.minutes and then you can - oven for 20 minutes and then you can break
:30:53. > :30:57.pieces off. We're going to leave the skin on, so Tim, down the
:30:58. > :31:06.middle. Am I going to need a special knife? We've left you with
:31:06. > :31:11.a choice of implements. You're going for a small one. Oh. OK, nice
:31:11. > :31:16.choice. I'd go four down that way and two that way, to end up with
:31:16. > :31:21.eight pieces. What? Down the middle and down the middle again and then
:31:21. > :31:26.across the middle way, so we get eight pieces of it.
:31:26. > :31:35.OK. Meanwhile, I'll start the sauce. Now, the sauce is a very simple
:31:35. > :31:40.sauce. Very delicious, and the shall lets....Then In half? Yeah,
:31:40. > :31:45.two across. And then rub some oil. We probably only need half of that.
:31:45. > :31:49.The reason we're keeping the skin on is when we fry this piece they
:31:49. > :31:56.hold together. If you're confident you can hold the cod together, by
:31:56. > :32:02.all means skin it before that. So, the sauce, finely slice the
:32:02. > :32:08.shalllets. Really nice little thin half moons. We don't want to colour
:32:08. > :32:13.these up, we just want to soften them. So a little oil in a cool pan.
:32:13. > :32:22.You don't want loads and loads of heat in this. Add the shalllets and
:32:22. > :32:27.cook them nice and gently. It is difficult getting through the
:32:27. > :32:34.skin. Yes, well, again, it's taking time and always the problem is
:32:34. > :32:41.exactly that, that when you start sawing at it, it looks a little bit
:32:41. > :32:48.untidy, but it will still taste delicious. So, olive oil and...?
:32:48. > :32:56.Plenty of olive oil and plenty of salt and pepper. A touch more oil.
:32:56. > :33:02.You don't have to use olive oil, you could use nut oil or ordinary
:33:02. > :33:08.vegetable oil. But olive oil gives a little more flavour.
:33:08. > :33:14.Now, let's do four pieces, then we can put three on the plate and eat
:33:14. > :33:19.one. Skin down? No, on the side. Lovely. And we're really just going
:33:19. > :33:27.to cook this so it's just done. Like with all fish, we don't want
:33:27. > :33:33.it too be too much. Bring the fish up to room temperature and oil the
:33:33. > :33:39.fish rather than the pan, so you smell just the fish. It is
:33:39. > :33:45.absolutely delicious. It does smell good.
:33:45. > :33:53.So, we cook away our shalllets. Let's pretend - important with this,
:33:53. > :33:59.we don't colour them. We don't want them caramelised. We want it nice
:33:59. > :34:05.and neutral. So, to that we add the butter. Does that mean you cook
:34:05. > :34:10.them slowly? Yes, you just want them to scorch. Turn the heat up a
:34:10. > :34:15.little bit as the butter goes in. The cod doesn't take long at all.
:34:15. > :34:23.You get that lovely slight little bit of colour going on there.
:34:23. > :34:29.Beautiful. Did you watch England last night? Yeah, did you? No, I
:34:29. > :34:33.missed it. I was travelling down. I watched it on the BBC website, just
:34:33. > :34:37.by text, because you can't get media on the train. It was a
:34:37. > :34:44.learning process, so everyone said. It was a chance for Capello to
:34:44. > :34:49.learn. And I think what we learnt from it was, actually, possession
:34:49. > :34:55.football doesn't work. Get it in the mixer!
:34:55. > :35:01.And what Spain missed out on, they didn't have a big centre forward.
:35:01. > :35:07.They didn't have a striker. They needed Toshack and Keegan, that's
:35:07. > :35:14.what they did. They passed 48 times in the first half and 75 in the
:35:14. > :35:19.second half, but we won. So, we are going to segment the lemon. So put
:35:19. > :35:23.the knife in at that angle and we want all the skin off.
:35:23. > :35:28.Back to the cod. It is just about there. Look at
:35:29. > :35:35.this lovely sauce. Very sixle. Butter, olive oil and delicious
:35:35. > :35:43.shalllets in there. We then add capers for a little bit of vinegar.
:35:43. > :35:48.And finaly chop a big load of parsley. And that goes in as well.
:35:48. > :35:53.In terms of flavour, we have the cod which has a sweetness and taste
:35:53. > :35:59.of the sea. Then the sauce has butter, shalllets, the freshness of
:35:59. > :36:06.parsley. And once you've got all of that off, we need to segment the
:36:06. > :36:10.lemon. So you go in and out. Beautiful. It's not particularly
:36:10. > :36:13.crucial. Once we've get to this point with the butter, where it's
:36:13. > :36:17.melting and just starting to colour a little bit. That's all the sauce
:36:17. > :36:23.needs to be. The cod is done already so lift them out. This
:36:23. > :36:27.would also work with something like monkfish and it would probably work
:36:28. > :36:32.with salon, but I think it is better with a white fish, to be
:36:32. > :36:37.honest. How many of these do you need?
:36:37. > :36:45.can get three out of you, that would be perfect. I've already done
:36:45. > :36:52.four. One more then, five. I don't like even numbers in cooking.
:36:52. > :36:57.For the rest of the lemon, squeeze it into the pan. So we've cut
:36:57. > :37:02.through all the butteryness with the lemon. And stick the segments
:37:02. > :37:09.in whole, Tim. So now we've got the lovely freshness of the lemon and
:37:09. > :37:15.the parsley. How come there's only four there, I put five in? I think
:37:15. > :37:21.two are close! So we put in two little bits of the
:37:21. > :37:26.cod in and let it sit there so the butter goes in. Now, the cash hide
:37:26. > :37:32.demonstrate. This is a really nice thing to do with potatoes and it
:37:33. > :37:37.gives a very, very different taste. We're going to put them on a manned
:37:37. > :37:41.line. In restaurant world, when we're showing off. We would cut
:37:41. > :37:51.down the middle of this potato so you have a perfect round and then
:37:51. > :37:58.go tonne the manned line, so you - mandolin, so you get a perfect
:37:58. > :38:03.round. I don't like perfect rounds, I don't think perfect shapes look
:38:03. > :38:09.appetising, it looks too manufacturered. That's interesting.
:38:09. > :38:16.But we want half moons. Why? Because we want them to be upright.
:38:16. > :38:22.So we dip the potatoes into clarified butter. You melt the
:38:22. > :38:32.butter and separate it out and get rid of all the impurities. Lay that
:38:32. > :38:33.
:38:33. > :38:39.on to a baking sheet. And then you sprinkle a little bit of salt.
:38:39. > :38:49.Lovely. You need to dip it into the clarified butter first. So a little
:38:49. > :38:57.bit of salt and then bizarrely, we dust it with icing sugar. Why?
:38:57. > :39:03.caramelise the potatoes and gives a delicious flavour and it goes like
:39:03. > :39:09.a crisp. So we put patchment paper on top and then another tray on top
:39:09. > :39:18.and they stay nice and flat. see, I don't like all those
:39:18. > :39:24.machines, it's easier to do it with a knife. Look. You have good knives.
:39:24. > :39:31.Look at those. Try it while we plate up. They do taste sweet but
:39:31. > :39:39.it goes quickly. So, a piece of fish, a little bit
:39:39. > :39:43.of lemon, a little bit of sauce....This Looks nice.
:39:43. > :39:49.Deliciously fresh. A little bit more of that. And one more piece of
:39:49. > :39:56.cod sitting on the top and pour over a little more sauce and then
:39:56. > :40:04.our carbohydrate, our potatoes. feels early to be eating fish,
:40:04. > :40:11.though, doesn't it? And the crisps. Go for it, ladies. Thank you.
:40:11. > :40:21.What's the pudding? Date and banana bread and butter pudding.
:40:21. > :40:24.
:40:24. > :40:29.That's beautiful. Out in Antarctic summer is over and most animals are
:40:29. > :40:35.heading out to sea, but the Emperor penguins are going in the other
:40:35. > :40:41.penguins are going in the other direction.
:40:41. > :40:47.From the edge of the sea ice they go towards their colony, but an ice
:40:47. > :40:54.block stands in their way. The males are particularly fat at
:40:54. > :40:57.this time of year. This will be crucial for their survival in the
:40:57. > :41:07.months ahead, but it doesn't make squeezing through narrow gaps any
:41:07. > :41:40.
:41:40. > :41:49.squeezing through narrow gaps any And you can slip in some time to
:41:49. > :41:57.watch Frozen Plante on Wednesday at 9pm on BBC One. Now, our next guest
:41:57. > :42:05.won a �14 bet but he has been nominated for the Perrier Award
:42:05. > :42:11.three times, with his close-run comedy. Barack Obama is supposed to
:42:11. > :42:19.be doing his bit for black people, what do you do for black people? I
:42:19. > :42:24.say, "I try not to eat fried chicken in front of white people."
:42:24. > :42:28.Oh, first it was funny in your mind. When I was 14 I got mixed up in
:42:28. > :42:35.something that is very dangerous for any teenager to get mixed up in
:42:35. > :42:42.in the deep South. I got mixed up in sarcasm. She was like, you know
:42:42. > :42:48.what, when I tell you to do something, I don't mean for you to
:42:48. > :42:54.do it when you get good. You know what, I can show you. Without
:42:54. > :42:59.needing to show you. And I said, "Maybe if you had a better
:42:59. > :43:05.vocabulary, you wouldn't be so violent." You were out giging
:43:05. > :43:09.around the country, where were you last night? Chatham. A good gig?
:43:09. > :43:15.gave a decent account of ourselves. It's an interesting story how you
:43:15. > :43:20.came to be on these shores, a �10 bet. Am I right in saying you were
:43:20. > :43:24.in a pub in Birmingham? Yes, that's correct. And someone bet you �10
:43:24. > :43:28.that you wouldn't do stand-up and you came back the next night and
:43:28. > :43:33.did it. But we want to know what you were doing in Birmingham?
:43:33. > :43:38.are a lot of people in Birmingham, who wanted the same thing. I fit
:43:38. > :43:42.right in! I'd just got the sack from a pantomime that wasureing
:43:42. > :43:47.Wales and the Midlands and at the time of my sacking we were in
:43:47. > :43:53.Birmingham, so it seemed as good a place as any to set up shop.
:43:53. > :44:01.how do you get sacked from a pantomime? If you're not over
:44:01. > :44:07.grateful about having an underpaid, over worked job and never speak up,
:44:07. > :44:13.you're OK, if you speak up that's a good way to get sacked. And I was
:44:13. > :44:20.young and I didn't know how to pretend gratitude. So you did the
:44:20. > :44:24.stand-up and you realised you could do it? Well, if we maintain
:44:24. > :44:28.interest in the facts, it was more like a week between the bet being
:44:28. > :44:33.made and the comedy stand-up. Because the comedy club was every
:44:33. > :44:38.Tuesday, so I had to wait until the next Tuesday. But I got in as soon
:44:38. > :44:43.as I could. Do you remember your gags? I remember the first gag a
:44:43. > :44:48.wrote and I came up with it between the moment the MC was starting to
:44:48. > :44:53.announce my name and I went on. It only occurred to me then that I
:44:53. > :44:57.actually needed jokes. At that time all I had was a voice and an
:44:57. > :45:02.attitude. Going light back to the beginning, how did you actually end
:45:02. > :45:06.up coming over the UK to start up an entertainment career? Well, the
:45:06. > :45:12.plan was to go come over here and get trained in acting by the
:45:12. > :45:17.British. I felt like, you know, a black man, American man, and acting
:45:17. > :45:22.in America, I didn't feel like I had too many advantages. I could
:45:22. > :45:26.act, couldn't sing, couldn't dance. But you got into RADA. Yes. Which,
:45:26. > :45:31.over here is a really respected institution for actors, so you must
:45:31. > :45:37.be pretty good at acting? Well, I had to be really, really good at
:45:37. > :45:46.acting, because after that was over I couldn't show anyone anything
:45:46. > :45:53.else. So I had to be really good at it. And I had a Southerner's
:45:54. > :46:00.disdain for New York and LA. So a reasonable delay from hitting the
:46:00. > :46:06.big towns, was to come over the UK. And I was surprised by attitudes
:46:06. > :46:11.every day. So my six-month mission turned into, so far, a 15 year one.
:46:11. > :46:17.And that kind of thing happens because you see the signs that you
:46:17. > :46:23.might thrive here rather than your original plan. Does your stand-up
:46:23. > :46:32.go down differently over here than in the UK? Yes, often times people
:46:32. > :46:37.walk out. Whatever here or in America? Over in America. In
:46:37. > :46:42.America, our attention span is as long as a commercial break. But
:46:42. > :46:45.over here, their attention span is longer!
:46:45. > :46:51.I read something, which I don't know is true, but you said you were
:46:51. > :46:55.near the bone with your comedy and what you talk about, but it's nice
:46:55. > :47:00.because people could come to your gigs and laugh about things which
:47:00. > :47:05.maybe on the outside world they're not allowed to talk about or laugh
:47:05. > :47:11.about it, and I think that's really nice. I said that? Yes. It sounds
:47:11. > :47:17.good, stick with it? That must have be early in my career when I said
:47:17. > :47:22.that. Have you been able to get back to acting, if that is your
:47:22. > :47:27.first love? I can't say it was my first love, but it was something I
:47:28. > :47:32.was good at without a whole lot of effort. Which appealed to me. But
:47:32. > :47:37.stand-up was the thing I liked the most and spoke to me and it excites
:47:37. > :47:44.me. I feel like doing it when I don't feel like doing it. So that's
:47:44. > :47:50.a good sign. It's like being in love what's that line, "Happy to be
:47:50. > :47:55.sad thinking about you" I even have the opportunity to be hurt by this.
:47:55. > :48:01.Your tour is called Sometimes the Devil Tells the Truth. Is there a
:48:01. > :48:05.theme running through it? For me, it's about how untrue things get
:48:05. > :48:12.aligned next to true things. Sometimes now, even politicians,
:48:12. > :48:18.are quite open in talking about their agendas, with not nearly
:48:18. > :48:24.enough deafness and hiding as they used to. Sometimes the devil says
:48:24. > :48:28.things that are true. Even the person that we disagree with or
:48:28. > :48:38.don't like, just because we don't like them or disagree with them, it
:48:38. > :48:43.doesn't mean they're not saying the truth. Now, on the ure, we try to
:48:43. > :48:50.align some of our differences and see what happens. Now you've turned
:48:50. > :48:54.theure into a DVD for Christmas. And that's the one time when a lot
:48:54. > :48:58.of comedians can be judged against each other. You say that, but my
:48:59. > :49:03.intention was to make a DVD about some of the things I've been
:49:03. > :49:07.writing and thinking about over the years, but the whole Christmas
:49:07. > :49:11.market? It's the people who make money in the game and that's the
:49:11. > :49:15.way they recognise the best way to sell the thing. I have mixed
:49:15. > :49:19.feelings about it, but I also know that their experience in these
:49:19. > :49:24.matters is greater than mine to this point, so all right. Do you
:49:24. > :49:30.think you're here to stay now? You've made your name over here. Do
:49:30. > :49:38.you think you'll go back to America one day, or stay in Britain? Well,
:49:38. > :49:43.I love Britain. I've learned a lot. In fact, I grew into my manhood
:49:43. > :49:49.here in Britain. However, I don't think I see Britain as the end of
:49:50. > :49:56.my rainbow, but then I don't know if I see America as that either.
:49:56. > :50:03.But I'll be here for the while. All right. Get your questions in
:50:03. > :50:13.for Reginald before the end of the programme. Keep them coming in. Put
:50:13. > :50:13.
:50:13. > :50:19.your names on them. But still all this is to come:
:50:19. > :50:26.Johnny Depp cameos in Life's Too Short. It's going to make a lot
:50:26. > :50:30.more money than any film you've ever made.
:50:30. > :50:40.Simon's creating some spicey chicken noodle salads. And find out
:50:40. > :50:45.
:50:45. > :50:50.how to build a superjumbo wing. UpupLots To come, and not least our
:50:50. > :50:59.gadget expert, Lucy Hedges, who has three new gizmos in Something For
:50:59. > :51:05.The Weekend, including a Newquay board and a phone thing. And we've
:51:05. > :51:11.got some virtual reality goggles. There you go. Katherine Jenkins is
:51:11. > :51:19.in the kitchen now. You've cooked in the kitchen now. You've cooked
:51:19. > :51:26.with us a couple of times before. What did you do before? I humous.
:51:26. > :51:30.And then a pudding. I think it was a cake. I remember you being very
:51:30. > :51:36.confident and competent. Oh, I enjoy cooking, but I stick to the
:51:36. > :51:42.things I know how to cook, so it's always nice to be taught something
:51:42. > :51:48.different. And your fiance, Gethin, is opening up a hotel? He is. In
:51:49. > :51:55.Lincoln. I imagine it will be a family thing. Yes, making the beds
:51:55. > :52:03.and all sorts. And then you'll come out and sing in the hotel lounge.
:52:03. > :52:09.can see me doing that. Is it like a big B&B? No, no, it's a proper
:52:09. > :52:17.hotel. Right, what are we cooking? A date and banana bread and butter
:52:17. > :52:24.pudding. So we're making a toffee sauce to start with. Eye custard,
:52:24. > :52:32.eggs, sugar and cream and milk on the bubble. And loads of bread,
:52:32. > :52:42.dates and bananas. This is the easiest sauce in the world. You can
:52:42. > :52:48.use whatever quantities you have. 200 ml of cream, and 200 g of
:52:48. > :52:56.butter. And bring it up to the boil in a pan, simple. That's it done.
:52:56. > :53:03.So, we've already buttered the bread. So first job, cut off the
:53:03. > :53:13.crusts. This is where she'll be knocking up the sandwiches in the
:53:13. > :53:15.
:53:15. > :53:25.hotel. Room service. Oh, leave the crusts on, people think they're
:53:25. > :53:32.getting more. But some people don't like them.
:53:32. > :53:41.Tell you what I was thinking. Our Olympic truck, you can get some
:53:41. > :53:49.pictures in there. Yes, if you'd like to come and work for us on our
:53:49. > :53:55.Olympic cooking bus. Not too much. You don't have to do them as
:53:55. > :53:59.triangles, you can do them as squares. And we just layer them up
:53:59. > :54:06.here. I like this question. This might as well be German to me but
:54:06. > :54:15.I'll ask it any way. This is from Kate. What is the difference
:54:15. > :54:22.between a mezzo-soprano and a bell canto. Have I said that right?
:54:22. > :54:30.canto is a style of singing and a mezzo-soprano is a kind of voice.
:54:30. > :54:40.What kind of singing is bell canto? It's Cockney, around a piano.
:54:40. > :54:42.
:54:42. > :54:48.beautiful, long lines. It's about legato, singing. Italian singing.
:54:48. > :54:53.What's legato singing? It's about beautiful long lines and control.
:54:53. > :55:02.There's so much to learn about singing. I wish I knew more about
:55:02. > :55:06.it, because every time you're on, and the same with Alfie, it's a
:55:06. > :55:14.different language. Do you know Alfie? Request yes, I've sung with
:55:14. > :55:19.him a few times. And I saw on Twitter, you with Cliff Richard?
:55:19. > :55:25.know. Whether I first started I was a special guest on people'stures
:55:25. > :55:31.and right at the beginning, Cliff asked me on a tour. So it is nice
:55:31. > :55:36.to see him again, but it was really good yesterday. It was great to see
:55:36. > :55:41.him again. I love the way an event becomes more and more important. I
:55:41. > :55:47.do a lot of stuff with the forces and I know you do, and I this it's
:55:47. > :55:51.great that everyone embraces it and I'm really, really glad. So, we
:55:51. > :55:56.have one layer of the bread. Sprinkle on the dates and bananas.
:55:57. > :56:06.At this point, whatever you want to do for your peding, if you have a
:56:07. > :56:07.
:56:07. > :56:14.desire - pudding, if you have a desire to do a raisin one, or
:56:14. > :56:20.apples. And then brown sugar. you allowed to eat things like this
:56:20. > :56:25.with your voice, or are you only allowed things like honey? Things
:56:25. > :56:30.like dairy I avoid if I'm singing, but I'm not singing today, so I can
:56:30. > :56:36.have some of this. What happens if you get a cold? Are you out of the
:56:36. > :56:46.game? Well, I've had a terrible cold all week, but if you have just
:56:46. > :56:48.
:56:48. > :56:56.a head cold it doesn't affect your voice, but if you have laryngitis,
:56:56. > :57:04.or a chest cold, it's really, really bad and you can't sing.
:57:04. > :57:11.look how simple that is, just boil it up. Now, the three eggs and
:57:11. > :57:19.yolks go in and the sugar. Do you do all albums now? Well, with the
:57:19. > :57:25.albums we release a single. There's one coming out on 5th December, and
:57:25. > :57:31.the current one is out, but they're all on the album. So you keep
:57:31. > :57:38.whisking, and now we want to bring the temperature up. If you ever
:57:38. > :57:48.make custard and it curlgdzs, add the cream a little - and it
:57:48. > :57:53.recurredles, add the milk and cream a little bit at a time. I made
:57:54. > :58:00.Yorkshire puddings the other day. It was great. It's easy! I used to
:58:00. > :58:05.be really, really scared of them. That's great. In my mind I've got
:58:05. > :58:11.you and Gethin working in this hotel, and I can't get it out of my
:58:11. > :58:17.mind. But it is more like a B&B. Yes, a steep staircase and lots of
:58:17. > :58:24.rules! Leave that for 20 minutes or so, so the custard soaks into the
:58:24. > :58:29.bread and loads of sugar on the top. And we bake it. Calorific!
:58:29. > :58:36.And we bake it for about 40 minutes or so. We're looking for it to set.
:58:36. > :58:45.The smell is gorgeous. So pour over normal custard? Yes, the customer
:58:45. > :58:53.yard was three egg yolks and three whole eggs and vanilla pod. If you
:58:53. > :58:59.make a big one with real custard it's much better. Quite often you
:58:59. > :59:06.just add milk and the consistency is not the same. The bread is going
:59:06. > :59:11.to taste of bread, so it's the custard that makes it delicious.
:59:11. > :59:17.Coming back to the sauce. That's so simple. Equal quantities of butter
:59:17. > :59:22.and of sugar and of cream. Boil that together and pour a wee bit of
:59:22. > :59:29.that over there. I'm not sure I'm happy about the plate. It doesn't
:59:29. > :59:33.look good. You've got a thing about plates. I'd like you to have a
:59:33. > :59:39.taste. We're about to come to eleven o'clock and we want to
:59:39. > :59:46.observe the silence. So have a quick taste first. What's the final
:59:46. > :59:52.dish? Spicey chicken noodle salad. Um mmm. That is absolutely
:59:52. > :59:57.delicious. It's a proper pud, isn't it. And the caramel sauce is good.
:59:57. > :00:02.Why are things that are so bad for you taste so good, it's such a
:00:02. > :00:06.shame? It's the rule of life. guys. It is almost eleven o'clock
:00:06. > :00:16.and we're going to observe a two minute silence along with the rest
:00:16. > :00:16.
:00:16. > :02:14.Apology for the loss of subtitles for 117 seconds
:02:14. > :02:18.Our thoughts are with everyone in the forces. Now, focus your minds
:02:18. > :02:28.now, because the next one minute and 20 seconds is your last chance
:02:28. > :02:33.
:02:33. > :02:37.to get the year in deja vu. # Oh, Carolina #
:02:37. > :02:41.Solicitors acting for the Princess of Wales have issued High Court
:02:41. > :02:46.writs aimed at permanently banning public application of the Princess
:02:46. > :02:50.working out at the gym. The first purpose-built train has
:02:50. > :02:56.travelled through the channel done from Calais to Folkestone. Just
:02:56. > :03:01.over one year late and it took two hours to complete the trip. Good
:03:01. > :03:10.evening. The Grand National has been declared void after a mix-up
:03:10. > :03:20.when 30 horses ran the race despite a second false start.
:03:20. > :03:24.
:03:24. > :03:30.# Carolina, come wine for me # # Oh, Carolina #
:03:30. > :03:38.Mr Boils wants me to tell you how much we appreciate...A Million
:03:39. > :03:45.dollars in a bank in Zurich. You've sure turned greedy overnight.
:03:45. > :03:55.my brother out. Now. Your brother is a convicted fellon.
:03:55. > :03:56.
:03:56. > :04:02.OK, what year was the failed Grand National? And Shaggy. I like the
:04:02. > :04:08.fact that you've just told me you recognise the dancers. I reckon is
:04:09. > :04:12.has to be around 1959, because I recognise the dancers. Back then
:04:12. > :04:16.they used to have four or five who were very popular and danced behind
:04:16. > :04:24.all of the pop acts, and I recognise all of them, so it must
:04:24. > :04:30.have been when I was singing, a long time ago. I'd say '49, '956789
:04:30. > :04:38.Are we allowed to double up, because I reckon '94. My first
:04:38. > :04:44.drink is a crowd pleaser. We've had quite a few viewers texting or
:04:44. > :04:50.tweeting me asking for the best recipe for a Long Island iced tea.
:04:50. > :05:00.A lot of people think it's a sad drink, but it's towelly a really
:05:00. > :05:09.lovely long drink. It was made in the late '70s in Long Island in New
:05:09. > :05:19.Hampshire. But the iced tea theory goes back to prohibition when they
:05:19. > :05:29.used to drink it in long glasses with whisky and Kola and ice and
:05:29. > :05:32.
:05:32. > :05:39.tea. And you could get away with it. Oh, look. Just have a look at Wayne.
:05:39. > :05:45.You're handsome there. You mean he's not handsome now? No, he is
:05:45. > :05:53.handsome now. I'm mucking it up. was 16 years old there I believe.
:05:53. > :06:00.Yeah, I broke some hearts! Equal measures, half a shot each of
:06:00. > :06:08.vodka, gin, rum and some orange liqueur. Equal measures. Some
:06:08. > :06:15.people put tequila into it, which you can do, and instead of putting
:06:15. > :06:19.Kola, you can use cranberry. And fresh squeezed orange and lemon
:06:20. > :06:27.and a little bit of sugar and shake it up together. A lot of people ask
:06:27. > :06:33.me about this part of the show and say, "Do you really have a proper
:06:33. > :06:40.taste?" and I say, "Yeah, and everyone who comes on has a proper
:06:40. > :06:49.taste." If you top it up with champagne, it becomes a Beverley
:06:49. > :06:55.hills iced tea. And other mixers it becomes other things. It's a crazy
:06:55. > :07:02.drink. Then Kola, just to give it a look. That make it is look like tea.
:07:02. > :07:08.It reminds me of Happy Hours in bars. Jugs of these things. Two for
:07:08. > :07:14.the price of one. A slice of lemon and simple.
:07:14. > :07:21.Delicious. Um mm. Oh, that's lovely. What memories is this going to
:07:21. > :07:30.bring back? Any? Yeah, loads! to share with us all? I don't think
:07:30. > :07:35.This one is a drink first made.....That's So easy to drink.
:07:35. > :07:40.Even though I saw how much alcohol you put in there, it doesn't taste
:07:40. > :07:46.like there is any in there. This is a Bramble. It was designed by one
:07:46. > :07:52.of the Founding Fathers of the bar back in the '80. I I've put one
:07:52. > :07:57.shot of freshly squeezed lemon juice and syrup, and a shot of gin
:07:57. > :08:05.and mix it out and this is a blackbury liqueur.
:08:05. > :08:14.Just drizzle it over the top. That's so pretty. Simple, but
:08:14. > :08:20.elegant. And delicious. And it's a fantastic simple drink. You get the
:08:20. > :08:26.sourness and a jammy feel as well. You can taste the raspberry. That's
:08:26. > :08:30.good. You serve those at a party and everyone's happy. No wonder
:08:30. > :08:36.these are crowd pleasers. If you want to impress your family and
:08:37. > :08:42.friends with those cocktails, you can go to the website.
:08:42. > :08:49.His CV includes Charlie and the Chocolate Factory, Pirates of the
:08:49. > :08:56.Caribbean and now this, Johnny Depp guest stars in Life's Too Short.
:08:56. > :09:04.Here they are, the lads. Hi. You're popping in every other day.
:09:04. > :09:12.seems like it. Have you met before? Johnny, this is Stephen. Hello.
:09:12. > :09:17.Ricky. I remember him. Hi, how's it going. Fine. I've just made another
:09:17. > :09:24.film that's going to make loads of money. Probably more money than any
:09:24. > :09:29.film you've ever made. Good. you? Yeah, just writing. I write
:09:29. > :09:34.and direct all my own stuff. great for you. That must be so
:09:34. > :09:39.great. I'm working with a great director now. A guy called Tim
:09:39. > :09:43.Burton, have you heard of him? course. And I'm playing an
:09:44. > :09:49.interesting character. Do you have any idea who my leading lady is in
:09:49. > :09:55.this film? In the Tim Burton film? Helen Bonham Carter? How do you
:09:55. > :10:01.know? A stab in the dark. thinks your an idea yachts? Sorry,
:10:01. > :10:08.have I done something to offend you? You mean, like trashing me in
:10:08. > :10:13.front of two million people, the Golden Globes? They were jokes.
:10:13. > :10:17.They were jokes? I actually got together with a few pals after the
:10:17. > :10:26.awards and we wrote some jokes about you. I want you to carry this
:10:26. > :10:33.with you for the rest of your days. No-one makes fun of Timal en - Alen
:10:33. > :10:38.on my watch. And you can see Johnny Depp in Life's Too Short on
:10:38. > :10:46.Thursday on BBC Two. Lisi Hedges is back with three gadgets for us
:10:46. > :10:56.today. Reg is helping us now and wearing it. That's very Robo Cops,
:10:56. > :11:00.
:11:00. > :11:07.meets Star Trek. This is Sony's HMZ T1, a personal 3D visor. You have
:11:08. > :11:17.two screens in front of you that merge to create a 3D experience.
:11:18. > :11:19.
:11:19. > :11:26.What is it looking like? It's looking like Jon Bon Jovi in a 3D
:11:26. > :11:31.perfect gram at the moment. The picture isn't doing anything at the
:11:31. > :11:38.moment. Are you impressed by the depth of the 3D? Yes. Good, that's
:11:38. > :11:44.the answer I wanted. Can you take it off and I can show the cameras
:11:44. > :11:51.what's going on inside. You have the two displays there. They're
:11:51. > :11:55.angled to create the cinema experience. It's like having the
:11:55. > :12:01.ultimate cinema experience without having the annoying noisy person or
:12:01. > :12:08.the one with the big hair. It lasts for three hours before turning off.
:12:08. > :12:15.But the pay-off is it needs to be plugged into an amplifier at all
:12:15. > :12:22.times. How do you press play? Tim. You'll have to have a go later.
:12:22. > :12:26.We haven't time now. That's available pre-order right now. Sony
:12:26. > :12:35.are putting to out available for pre-order right now. It's really
:12:35. > :12:42.like going to a concert but by yourself. Yes, a completely
:12:42. > :12:51.emergence experience. �800. What! If you buy it is that it, or do you
:12:51. > :12:56.have to continue buying things? because you can hook it up to other
:12:56. > :13:06.items. So I already have the technology to play it through.
:13:06. > :13:07.
:13:07. > :13:13.That's right. OK. Next up, the Samsung Galaxy Note. It's not a
:13:13. > :13:19.tablet or a note. It sits between the two. It has phone functionality
:13:19. > :13:24.but it's also great for viewing web pages. It's not called the note
:13:24. > :13:29.just for fun it comes with the S pen. We don't have that this
:13:29. > :13:34.morning, we've misplaced it. But we have a replacement. It does slot
:13:34. > :13:41.into the back, it's not as chunky as this. But we have a picture of
:13:41. > :13:49.Tim there. You can draw on the photograph. Let me get that up for
:13:49. > :13:54.you...Reg, do you want to have a go at defacing Tim's face. Sure. If I
:13:54. > :14:00.colour him in, can I make him black! You can. Oh, it seems to
:14:00. > :14:05.have turned off. That's not good. There we go. Oh, I've just drawn a
:14:05. > :14:15.big line across your face. But the idea is you can annotate documents
:14:15. > :14:16.
:14:16. > :14:23.and make notes. It's a great way to note take for the digital scribe.
:14:23. > :14:31.This is an amazing piece of technology. Most people across the
:14:31. > :14:41.country have to go in the sun to get this brown! There are loads of
:14:41. > :14:44.
:14:44. > :14:51.cool tricks up its sleeve. You can swipe your hand over the screen,
:14:51. > :14:57.you can place your hand over the front of a video to pause it. And
:14:57. > :15:02.the focus is so sharp it will poke your eyes out. But is it a phone?
:15:02. > :15:09.People aren't necessarily buying it as a smart phone. The screen is
:15:09. > :15:12.great for use at web Bruceing. where do you get it? You can get it
:15:12. > :15:20.for free on a multitude of contracts.
:15:20. > :15:26.And lastly this is a 25-key portable keyboard, and it will
:15:26. > :15:32.teach you how to play the piano. The basics. Who wants to have a go.
:15:32. > :15:37.Press "play." The keys light up and you're meant to follow the lit up
:15:37. > :15:47.keys in association with these hands telling you what to do.
:15:47. > :15:51.kind of Simon Says, with a keyboard. And this is an award-winning piano
:15:51. > :16:00.instructor. If it gets too confusing you can just follow the
:16:00. > :16:09.keys that light up. So it gives you a tutorial.
:16:09. > :16:17.4 His hands are showing you what to It's nice and portable. Why you'd
:16:17. > :16:23.want to carry it around, though, I don't know? I pit of impromptu
:16:23. > :16:28.busking, on the underground. Or if you're nervous about getting a
:16:28. > :16:33.real-live tutor. It will show you the basics. If you want to learn
:16:33. > :16:41.the piano and you're so nervous you don't want to hire an instructor,
:16:41. > :16:48.but willing to pay five times as much...This Is your gadget! It's
:16:48. > :16:56.�80. More details are on our website.
:16:56. > :17:01.27m long and weighing tonnes, the Airbus A308 is the daddy in the
:17:01. > :17:07.flying world. This is how to build a superbus wing.
:17:07. > :17:10.A final check that all the pins are out and it's time to release the
:17:11. > :17:17.master pins leaving nearly 30 tonnes of wing hanging from the
:17:18. > :17:27.crane at just two points. The last one out now. Right, the wing's free.
:17:27. > :17:37.I'll get the radio and we'll get it out. We're ready. Right. Take it up
:17:37. > :17:45.on the bolt above. 12-08 on the inboard, 6-90 on the out board.
:17:45. > :17:55.Jimmy, stop! That's going to come over. Chris,
:17:55. > :17:58.
:17:58. > :18:05.looseen yours off, tighten yours up a touch, Jim.
:18:05. > :18:15.19 -8, six, seven, five. Hold it there. We're ready for you to come
:18:15. > :18:15.
:18:16. > :18:25.west. Take that chain off, please. 4 Going up. Finally, the largest
:18:25. > :18:34.wing in commercial airliner history takes its first flight.
:18:34. > :18:41.OK, and you can engineer some time for how to build a superbus wing
:18:41. > :18:51.tonight on BBC Two. But now, Reginald is joining us in the
:18:51. > :18:51.
:18:51. > :18:58.kitchen. Yes, Madam. I love that, "Madam." How's your cooking? OK. I
:18:58. > :19:05.re-heat a lot of burgers and Chinese food, but you have to do it
:19:05. > :19:15.just right. If you overcook it, you blow it away.
:19:15. > :19:15.
:19:15. > :19:25.We're going to make a spicey noodle chicken salad.
:19:25. > :19:27.
:19:27. > :19:37.Carrot, white radish, spring onion and pack choi. Uli, is a vegetable?
:19:37. > :19:41.
:19:41. > :19:48.Yes. It's a racist term in America. Is it? And dicon. What does it mean
:19:48. > :19:53.in America? It's like a lesbian with a camera.
:19:53. > :19:59.Right, so your first job, young man is cut the chicken breasts into
:19:59. > :20:04.strips. Down the middle and then maybe three across. How do you know
:20:04. > :20:13.I ain't scared of raw meat. I might be terrified of it? You would have
:20:13. > :20:23.said. I need a fork. Are you scared of raw meet? No, I'm not. Next to a
:20:23. > :20:24.
:20:24. > :20:34.pretty woman, I think I'm not! Plenty of salt in there, and ground
:20:34. > :20:44.star Easter, and the when it is proving, they put an electric
:20:44. > :20:44.
:20:44. > :20:50.current through the dough and it stops it proving and it makes it
:20:50. > :20:56.really crunchy. A lot of people think I'm a comedian, but really
:20:56. > :21:02.I'm a revolutionary, a culinary revolutionary. Now, the dressing.
:21:02. > :21:07.Put the perform sugar and the lime juice - palm sugar and the lime
:21:07. > :21:13.juice and the fish sauce - you can leave the fish sauce out if you
:21:13. > :21:18.don't want to have it. Would it taste already without? Yes, but I
:21:18. > :21:26.like it, because it gives the sauts depth. But if you don't like it,
:21:26. > :21:30.because it is quite strong. Is it all right to put fish sauce with
:21:30. > :21:35.chicken then? Yes, it's the dressing. Beautiful. Then all of
:21:36. > :21:41.that into the egg and into the breadcrumbs. I have to ask you,
:21:41. > :21:46.when you were in America you watched British comedy. Was it
:21:46. > :21:52.Rumpole of the Bailey. That was one of the things I watched. And you
:21:52. > :21:56.worked in a lawyer's firm. I had got into trouble for shoplifting
:21:56. > :22:03.and this lawyer got a sentence I deserved and after he got me out of
:22:03. > :22:07.trouble he hired me. Which was nice. And he was into Rumpole of the
:22:07. > :22:12.Bailey. I didn't know it at the time, but my family were friends
:22:12. > :22:18.with him. And he took it upon himself to teach me how to be a
:22:18. > :22:24.gentleman, and Rumpole of the Bailey was one of his tools. Did it
:22:24. > :22:28.work? I love the idea. It's along the idea of apprenticeship, which
:22:29. > :22:36.is lost now, because it's all about making a fast buck. There used to
:22:36. > :22:41.be a time when you were an apprentice for 20 or 30 years, and
:22:41. > :22:47.the philosophy of that has now been lost. I agree with you, about that,
:22:47. > :22:56.everything has to be instant. socially. For young girls and young
:22:56. > :23:02.boys, there used to be an apprenticeship in place that taught
:23:03. > :23:07.you how to be a young lady or a young man. I have boys and I really
:23:07. > :23:14.want them to grow up to be real gentleman and treat people right.
:23:14. > :23:18.But it's up to us to do it. want them to know how to be
:23:18. > :23:27.gentleman for certain periods of time. Most of the time, I'd like to
:23:27. > :23:34.think. Coatet chicken with the breadcrumbs. For you to be the chef,
:23:34. > :23:39.I seem to be doing a whole lot already. That's the concept of the
:23:39. > :23:47.show. One tweet says, "How have you used your RADA training in your
:23:47. > :23:51.career, if at all?" Whenever I'm in a venue and the sound isn't good, I
:23:51. > :23:56.project to fill all four corners of the building. And that's what RADA
:23:56. > :24:03.can give you? Well, what RADA does, and I think some of the best
:24:03. > :24:12.British schools do, is they give you a confidence, real or imagined.
:24:12. > :24:15.I was often told in RADA that the difference between an American
:24:15. > :24:25.performer and a British performer is that they bring something new
:24:25. > :24:31.and different to every performance, but a British actor is reliable!
:24:31. > :24:36.My suspicion is that often with these kind of courses, RADA is one
:24:36. > :24:43.of the finest schools I've been lucky to be there, but with many of
:24:43. > :24:52.them, they're often over priced and it's full of people who are able to
:24:52. > :24:59.pay the full administrative cost. So maybe not so much talent, but
:24:59. > :25:09.that's the way of life. In Maybe it wasn't my talent alone!
:25:09. > :25:10.
:25:10. > :25:19.So, this is the lime juice and pam sugar and fish sauce.Le - palm
:25:19. > :25:29.sugar and fish. It smells like fermented fish.
:25:29. > :25:30.
:25:30. > :25:34.rub some of that on, on your next date! Try that? Cool, flavourful.
:25:34. > :25:40.Refreshing. We've already used this great implement for doing the
:25:40. > :25:47.carrots, and all you do is that to get the lovely strips. You have
:25:47. > :25:53.great things, don't you? That masher thing last week. I feel like
:25:53. > :25:59.James Bond. It's like the Secret Service of chefs. Where do we pick
:25:59. > :26:07.these things up? I never see these things? What is this? It's white
:26:07. > :26:12.radyickish. It feels a - White radish. It feels a lit like sugar
:26:13. > :26:19.cane. I can see that. The carrot goes in there. And the noodles go
:26:19. > :26:29.in there. I want one of these! That's plenty. In goes all the
:26:29. > :26:35.
:26:35. > :26:38.shredded stuff into the bowl. this, like a professional. Dressing
:26:38. > :26:48.the salad is one of the most important things, so get your hands
:26:48. > :26:48.
:26:48. > :26:53.in and go for it. And we have the pack choi in there as well. That's
:26:53. > :26:59.lovely freshness. Did she get that job because she's got pretty
:26:59. > :27:09.fingers and it's slightly more sexy if she does it. It's your go now.
:27:09. > :27:10.
:27:10. > :27:14.No, no, I don't want to be hurt by this. You need gentleness. So you
:27:14. > :27:21.want gentleness. I had you figured out from the start! That's
:27:21. > :27:26.beautiful. At this point you could add fresh mint or chopped coriander.
:27:26. > :27:33.But that, as a simple salad is delicious. And to serve this, with
:27:33. > :27:39.take a nice handful of this lovely salad. So you almost turn the
:27:40. > :27:47.carrot and the radish into nodles as well. And then sit the delicious
:27:47. > :27:54.chicken on top. As Simon and Reginald serve up the dish, we go
:27:54. > :28:01.over to Katherine and Tim. Yes, this song was number one in
:28:01. > :28:04.the year 19936789 I've eaten all mine. Try that,
:28:04. > :28:08.Reginald and tell us what you think about it.
:28:08. > :28:14.We were just having a chat about the time you went to have dinner
:28:14. > :28:21.with the Queen. It was lunch at Buckingham Palace. How was that?
:28:21. > :28:26.Crazy. Was it a big table? There was only about eight of us. Wow!
:28:26. > :28:30.thought there was going to be about 88 of us. It was one of the things
:28:30. > :28:35.where I went into the toilet and tried to take a picture to send my
:28:35. > :28:40.mum! What did she talk about? Normal stuff? Yes, I think it was
:28:40. > :28:45.just before the Variety Show and I was going to be singing at that, so
:28:45. > :28:52.we talked about that. But there was a moment when they brought this
:28:52. > :28:59.plate and gauze and a big bowl of water and I thought, "Oh, my gosh,
:28:59. > :29:04.my table manners are not up to it, I don't know what to do" so I
:29:04. > :29:14.watched the Queen and she took the gauze off the bowl of water and
:29:14. > :29:14.
:29:14. > :29:21.washed the fruit in it. What did you have? I think it was a nectarin,
:29:21. > :29:27.e. But it was nerve-wracking and I think she sensed I didn't know what
:29:27. > :29:32.to do so she was lovely. But you would think at Buckingham Palace
:29:32. > :29:42.that they would have washed the fruit for you. That's what you'll
:29:42. > :29:49.