13/11/2011 Something for the Weekend


Live cooking and celebrity chat with Tim Lovejoy, Louise Redknapp and chef Simon Rimmer, who are joined by Welsh mezzo-soprano Katherine Jenkins and US comedian Reginald D Hunter.

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Good morning. It's Sunday 13th November. And joining us in the


studio today is mezzo-soprano, who has signed the UK's biggest record


deal, not once, but twice, it's Katherine jenkings. And Joaning us,


also is Reginald D Hunter. we'll be looking at the best in the


telly. Great, great, great, it's Good morning. Welcome to Something


For The Weekend. It is Remembrance Sunday today and we will be


observing a two minutes' silence at eleven o'clock, with the rest of


the country. And Katherine was doing a gig for....The Festival of


Remembrance. With the Royal bridge legion. And the Queen? Yes. And you


were supposedly going to wear this poppy, which was already auctioned


off for �25,000 and it got stolen. Yes, it wasn't in my care at the


time but it was made of Rubys, black diamonds, emeralds �25,000


for the British Legion and it's been stolen. It's terrible. Are you


sure it wasn't in your care at the time!


Our guest for today, we'll be talking to her all about that later


Reginald is in the middle of a 70- dayure and he'll be talking to us


about his experiences acting in a very British pantomime. And


Katherine Jenkins, who has just released her eighth album and will


be here to tell us about that and entertaining the British troops and


the competition she ran to launch her latest album.


We want your questions for our guests, Reginald and Katherine, so


exmail us or tweet us. So Simon, what is the chef's special this


Sunday? It's my mum's birthday today. Happy birthday. She you


later. The starter today is an cleany, which means little oranges,


and the risotto balls, which are deep fried. Is it Italian? It S


I've never had it, ever. Have you not. No, I'm excited about it,


something new. Have you, looseies? I'm not sure?


What are we doing? I'm sure you must have. The main course is cod


with lemon and capers. It's in a lover butter sauce. So it's butter,


lemon segments and capers and parsley and lots of butter. And


dessert, a delicious classic of bread and butter pudding with


bananas in it. That is one of my favourite desserts. Bread and


butter pudding? Yes. It is nice, but it can't be good for you? Lots


of sugar and bread? It gives you lots of energy. It's really, really


good for you. Yes, really no calories in it at all. And finally,


a spicey chicken noodle salad. . Chicken, deep fried. That's good


for you? And coriander optional on the top, Tim. Bleeergh.


And our recipies are on the website so you can have a go a cooking them


yourself. And here's what in the rest of


today. The drama of Pan Am. The fall is coming to Frozen Plante.


And Johnny's got beef with Ricky in Life's Too Short.


Have I done something to offend you? Trashing me in front of two


million people. And on top of that, Wayne is here.


What delights have you got for us today? A very simple crowd pleaser.


This is the first cocktail I learnt how to make 22 years ago. The iced


tea. 22 years ago! I started at ten, by the way!


I thought you only got that in a big jug.


I like the crowd pleaser. I want more, more, iced tea.


I want more, more, iced tea. So, what are we making?


We're going to make arancini. And a tapenade dip, So, Louise,


chop those as finely as you possibly can, and Tim, chop those


finely as you can. When you say, "Finely." We need to be able to


roll them into a ball, so the finer you can chop them the better. And


the same with you, nice and small. I love sun-dried tomorrow toss.


dried or sun blush? Both. Are these sun-dried. They're expensive.


can do it yourself. Can you? Here's how you save the house keeping


budget. You get a baking tray, put loads of sea salt on it. And cut


tomatoes in half or into quarters. Lay them cut side facing up on to


the tray into a coolish oven, 100 or 120 degrees and leave them there


for hours, and they'll dry out for a fraction of the price. That's the


tip of the day. How is your Christmas shopping going? You said


you were going to start it last week. How did it go? I'm really


good at starting Christmas shopping for other people. I go with them,


but don't do it for myself. This week I'm starting. Sniplt you can


get me an apple? To eat? Yes, please, and a bottle of beer.


You're easy. I've got a great present for Jamie, indoor football.


No, I don't want any more footballs. I have bags and buckets of


footballs everywhere. It must be wonderful round her house. My son


always asks for a new football. That's what boys do. Bouncy balls,


any kind of balls. I like balls. I still like getting balls for


presents. That's the best present you can buy a man, a ball. Forget I


pads, and things like that, get him a ball. Try it with Jamie. Get him


a ball! This is my thing. Apparently


they're all different. What, balls? Apparently the weights are


different, the style is slightly different. Get him a baseball bat.


A golf ball. A basketball. We've got loads of them everywhere.


we just talk risotto for a second? Just don't get him a rugby ball, he


won't know what to do with that. they don't bounce. Let me do this


and then I'll tell you a story. For the perfect risotto you want to


break the rice. You have to wait until there are little cracks


appearing in the rice. We don't care. What's your story? It's the


same every week, I try my best. Come on, a story about football.


Add the stock to the pan gradually, and when that's absorb the, add


more. Go. Austen Healey said he'd take some rugby balls to a little


village in Africa, and he gets it out of his bag, and he gives it to


these kids and they were so excited and they looked at the rugby ball


and had no idea what to do with it. And their faces went from pure


elation to puzzlement. And Austen Healey tried to line them up and


teach them how to pass it to each other, but when we left, I saw them


trying to kick it to each other. And I could imagine them with a


hammer trying to knock it round! Now, cook the rice gently until it


becomes translucent. And stuck the onions and tomatoes in there. And


really mash it together. And work down the rice. We did really well


at football yesterday. Chelsea beat Spain, 1-0. We did well, did you


watch it? No, not yet yesterday. That's not like you to miss a


football game? No, we had school fireworks. I did have slightly


mixed emotions, because I do like Spain. I used to live there, years


ago, for two weeks every summer! Well done to Wales as well. They


won 4-1 and Ireland, they won. Right, what are we doing now?


with arancini, there are many different ways of doing it. This is


a very basic one. If you're having it just as a snack on its own.


make it into balls? Yes, smaller than a squash ball. You have to be


careful not to get all the tomatoes in one ball. Yes, absolutely right,


chef. Because I put them in all together. What kind of ball is


this? Golf. No, no. A bouncy ball. Yes, it's like a superball size.


Mine's like a golf ball? Yes, that's too big. Now, egg and then


flour. Isn't that weefrd, that this is a different way - isn't that


weird that this is a different way round to rehearsal. Oh, no.


didn't squash it together enough. Don't worry, we've got loads of


rice. We're not going to get this cooked any way. Mine doesn't stick


together. Nobody is following this at all. No, I am. If you had this


as a snack, you could flatten them out a little. But we are going to


have them with tapenade, so we're not going to flatten them out at


all. Are some cooked? No, we're going to cook them now. How long do


they take? About seven minutes. there a reason why you've left my


one over here? Because it will... Pop it in!


Now, Tim, we want the olives, and the sun-blushed tomatoes, the


garlic and the parsley and the lemon zest and juice, but I'll


settle for just juice seeing as we're well out of time. We've made


such a mess today. Not the mayo. You said that, Tim, like you knew


exactly what you were knowing what to do. "Shall I get on with the


tapenade?." If you like, you can put anchovy in it.


That should do it. Have a little taste to check it is


nice. That's delicious. Louise, do you want a taste of it? No, I'm OK.


I'm going to wait. That's so nice. All of that into there, and we want


probably about two spoonfuls of mayo. I think that will ruin it.


The reason we put the mayo in is because we have no mozzarella in


the middle of the arancini. We're using it as a dip, so we're letting


it down with a little bit of mayo so we want a nice little bit of


creamyness in there. That's quite conservative. You want more than


that? It is delicious, I think the mayo will be too much. Drain those


off and sprinkle salt and pepper on the top. And then we sit these


lovely arancini on there and then a spoonful on there, Tim. And then


basically, get your arancini, dip it into our tapenade dip and enjoy.


It has quite a strong smell. Oh, it's lovely. And the tapenade


brings that depth of flavour. And you can add more mayo, how ever


much you want it to be. And what's the main course? Cod with a butter


and lemon sauce. The website is where you can find


all of today's recipies. They taste better than they look, as well.


Sorry, that was a complement. think it was a complement. Now,


please ensure your seatbelts are in an upright position, this is pan A


an upright position, this is pan A - Pan Am.


So, who else do we have? Laura Cameron? My sister. I couldn't seem


to escape her. They put you two on the same flight? Wasn't that


something! Prepare for takeoff. Runway three.


Clear for takeoff. We're on the So, how new are you, Laura? Is it


And you can reach cruising altitude with two episodes on Wednesday at


9am on people two. Our next guest has sung across the


globe and sang for the Queen, the Pope and even Barbara Streisand.


# Love will continue # Love keeps on beating


# When you're gone # St # But if I still believe you love me


# Maybe I'll survive # So I tell myself a million times


# Wake me up inside # Call my name and send me from the


dark # Save me from the darkest night #


Welcome back to Something For The Weekend, Katherine Jenkins. Good


morning. Hi, how are you? Really, good, thank you. Looking as


gorgeous as ever. Oh, than you. We've had lots of tweets and e-


mails about the stolen poppy, which is in the papers. There's no news


on it? How did it happen? I don't know that much about it, except


that I was asked maybe a week before if I would wear it, because


they wanted to donate the proceeds to the British Legion. And I was


looking forward to wearing it. And a man came to my dressing room,


just before the programme, and said it's literally been stolen from the


lady's bag, who was looking after it all day. How was the concert?


Amazing. It's such an honour to be involved in something like that. I


think remembrance is so emotional, but last night was an amazing show


to be involved in. Do you find when you're doing shows like this is


does touch you more, because I know you go to the troops and all that,


but does it give you a purpose in your music? I just love to be there,


with the representatives of all the people serving there now, and


you've got all the war widows and the Chelsea Pensioners. During


rehearsals, I was balling my eyes out, you have so many people in the


room. And you go out and visit the fors? Yes, I've been out to Iraq


and Kosovo and Afghanistan and all of that. I've tried, recently to go


out to Afghanistan, and the trip hasn't happen recently, so I'm


desperate to go out and see them, maybe after Christmas. But it must


be quite nerve wracking? Of course, because you're going to a war zone.


But you are being looked out by the best and you're only going for 24,


maybe 48 hours, and those men and women are dealing with it for


months at a time, so you can't plain. And you do a gig, a concert,


isn't it? I think a concert would be the cet way of putting it.


have an e-mail which says, "What gives you the biggest buzz, doing a


concert or singing the national anthem at a sporting event?."


that's a hard one. You do go to a lot of sporting events? I do. And I


must admit singing the national anthem is some of my best moments.


I recover rugby. I'm from Neath. And we have a good rugby team. If


you grow up in Wales, you have an instant love of rugby. And your


football team did well. I know. another e-mail, would you like to


sing in the Olympics next year? love to. You must be a shoo-in?


no. But I would love to be involved in that in some way, it would be


amazing. And you have a new album out? Yes. Daydream. Your eighth


album? Yes, I don't know where the time has gone. Has there been a


change vocally for you through the years? Yes, it's been eight years.


I started when I was 23, with a classical album - that was a huge


crash! And your voice develops an awful lot, so there is a change,


but I think as well my style has developed as well. It's not just


classical, there is pop in there as well. You would call yourself


classical, not an opera. Yes, I haven't done any opera. I studied


and I always thought I would go into opera, but then I got my


record contract. I always get confused about this when I start


talking about voices, but when are you going to hit your snaeck


think the next couple of years. the best is yet to come? Apparently.


We have the video for your single and TVs a case that people could


make their own video? This is a song written especially for


recommendans. I performed it for the first time yesterday. And I've


made so many albums and had to have videos to accompany them, so I


wanted to give somebody else a chance and encourage up and coming


talent, so we ran a competition. What is the song called? It's


called A Flower. # For a flower tells a story


Foreign foreign # For the life you give


# For the years you served in a distant land


# Your finest hour, you gave for us # That was by Chris Costa. He won


creating your video. Did you get involved? I got to judge them all.


So I saw all the entries. I think he did a really good video. It's


very moving and he got the subject really well. Are you going to be


touring soon? Yes, I'm going to be going through the UK in January and


February of next year. Is that what you like to do, it's about showing


off your voice? It's about the connection with the audience. It's


nice to be in the studio and focus your energy on making something as


perfect as you can make it, but to with be an audience and have a joke


and a laugh and share it with be audience, that's the best bit.


you have vocal freedom to do what you wish to do on that night.


When you can sing the way you can you can letry? And it's lovely


having a full orchestra. And I have a great partner coming on tour with


me, so it will be lovely. I saw you on Breakfast the other day, and you


have to get up ridiculously early to warm up your voice. What time is


it? At least three or four hours if I'm singing in the morning. Maybe


more. That, Katherine, is a full European warm-up.


Now, date and banana bread and butter pudding. OK, quizs based


around news, popular culture and tell us the year this happened.


# Oh, Carolina # Solicitors acting for the Princess


of Wales have issued high court Ritz permanently banning pictures


of the Princess working out in a gym.


The train ran from Dover to Calais, just over one year late. The Grand


National has been declared void after 30 horses ran the race,


despite a second false start. # Carolina....#


We have reason to believe that your house is bugged. Your phones are


tapped, your office is wired. They may follow you. They may be here in


Washington as we speak. Are you saying my life...I'm Saying that


your life as you know it is over. Oh, that's too easy '94.


I'll go a year later, I'll go '956789 I'm rubbish at it. I have


no idea. I think it's '95 to 2000, because it they were fallow years,


football wise. There's pretty much been nothing going on for Liverpool


for a long time. Don't, Tim, I'll be pilling up.


.A lot of you are cooking this week. This is Lucy. She made the beef and


venison pie. Look at that, that is beautiful. A quality bit of work.


But she didn't put the oysters in. What? What's the point unless you


do the whole thing. Get it off! know, we cook these recipies, and


they interpret them themselves. know, either you cook your meal or


you don't. And these look beautiful.


A bit more people taking liberties. This is Ben and A lrk i. They made


the pop - and Ali. They made the pop-up cakes. They are not pop-up


cakes, they're in a glass. So, if you're going to cook our recipies,


cook them properly! Send them via the website or tweet


them. All that work you put in and then they go and ad-lib them. What


were the dogs called? The dogs were called Alfie and Lola, and they


called Alfie and Lola, and they were delicious!


So, this is cod in butter sauce. That looks an expensive piece of


cod. And the sauce, parsley, butter, lemon, capers and shalllets. And we


have a raw potato, clarified butter and icing sugar. Oh, that's


controversial. Now, we can do this one of two ways. If you were doing


it either as a family meal or a dinner party, it would be nice to


roast the whole piece of cod. So all I would do was brush oil on it,


springle with salt and pepper, and roast it in the oufpb for 20


minutes and then you can - oven for 20 minutes and then you can break


pieces off. We're going to leave the skin on, so Tim, down the


middle. Am I going to need a special knife? We've left you with


a choice of implements. You're going for a small one. Oh. OK, nice


choice. I'd go four down that way and two that way, to end up with


eight pieces. What? Down the middle and down the middle again and then


across the middle way, so we get eight pieces of it.


OK. Meanwhile, I'll start the sauce. Now, the sauce is a very simple


sauce. Very delicious, and the shall lets....Then In half? Yeah,


two across. And then rub some oil. We probably only need half of that.


The reason we're keeping the skin on is when we fry this piece they


hold together. If you're confident you can hold the cod together, by


all means skin it before that. So, the sauce, finely slice the


shalllets. Really nice little thin half moons. We don't want to colour


these up, we just want to soften them. So a little oil in a cool pan.


You don't want loads and loads of heat in this. Add the shalllets and


cook them nice and gently. It is difficult getting through the


skin. Yes, well, again, it's taking time and always the problem is


exactly that, that when you start sawing at it, it looks a little bit


untidy, but it will still taste delicious. So, olive oil and...?


Plenty of olive oil and plenty of salt and pepper. A touch more oil.


You don't have to use olive oil, you could use nut oil or ordinary


vegetable oil. But olive oil gives a little more flavour.


Now, let's do four pieces, then we can put three on the plate and eat


one. Skin down? No, on the side. Lovely. And we're really just going


to cook this so it's just done. Like with all fish, we don't want


it too be too much. Bring the fish up to room temperature and oil the


fish rather than the pan, so you smell just the fish. It is


absolutely delicious. It does smell good.


So, we cook away our shalllets. Let's pretend - important with this,


we don't colour them. We don't want them caramelised. We want it nice


and neutral. So, to that we add the butter. Does that mean you cook


them slowly? Yes, you just want them to scorch. Turn the heat up a


little bit as the butter goes in. The cod doesn't take long at all.


You get that lovely slight little bit of colour going on there.


Beautiful. Did you watch England last night? Yeah, did you? No, I


missed it. I was travelling down. I watched it on the BBC website, just


by text, because you can't get media on the train. It was a


learning process, so everyone said. It was a chance for Capello to


learn. And I think what we learnt from it was, actually, possession


football doesn't work. Get it in the mixer!


And what Spain missed out on, they didn't have a big centre forward.


They didn't have a striker. They needed Toshack and Keegan, that's


what they did. They passed 48 times in the first half and 75 in the


second half, but we won. So, we are going to segment the lemon. So put


the knife in at that angle and we want all the skin off.


Back to the cod. It is just about there. Look at


this lovely sauce. Very sixle. Butter, olive oil and delicious


shalllets in there. We then add capers for a little bit of vinegar.


And finaly chop a big load of parsley. And that goes in as well.


In terms of flavour, we have the cod which has a sweetness and taste


of the sea. Then the sauce has butter, shalllets, the freshness of


parsley. And once you've got all of that off, we need to segment the


lemon. So you go in and out. Beautiful. It's not particularly


crucial. Once we've get to this point with the butter, where it's


melting and just starting to colour a little bit. That's all the sauce


needs to be. The cod is done already so lift them out. This


would also work with something like monkfish and it would probably work


with salon, but I think it is better with a white fish, to be


honest. How many of these do you need?


can get three out of you, that would be perfect. I've already done


four. One more then, five. I don't like even numbers in cooking.


For the rest of the lemon, squeeze it into the pan. So we've cut


through all the butteryness with the lemon. And stick the segments


in whole, Tim. So now we've got the lovely freshness of the lemon and


the parsley. How come there's only four there, I put five in? I think


two are close! So we put in two little bits of the


cod in and let it sit there so the butter goes in. Now, the cash hide


demonstrate. This is a really nice thing to do with potatoes and it


gives a very, very different taste. We're going to put them on a manned


line. In restaurant world, when we're showing off. We would cut


down the middle of this potato so you have a perfect round and then


go tonne the manned line, so you - mandolin, so you get a perfect


round. I don't like perfect rounds, I don't think perfect shapes look


appetising, it looks too manufacturered. That's interesting.


But we want half moons. Why? Because we want them to be upright.


So we dip the potatoes into clarified butter. You melt the


butter and separate it out and get rid of all the impurities. Lay that


on to a baking sheet. And then you sprinkle a little bit of salt.


Lovely. You need to dip it into the clarified butter first. So a little


bit of salt and then bizarrely, we dust it with icing sugar. Why?


caramelise the potatoes and gives a delicious flavour and it goes like


a crisp. So we put patchment paper on top and then another tray on top


and they stay nice and flat. see, I don't like all those


machines, it's easier to do it with a knife. Look. You have good knives.


Look at those. Try it while we plate up. They do taste sweet but


it goes quickly. So, a piece of fish, a little bit


of lemon, a little bit of sauce....This Looks nice.


Deliciously fresh. A little bit more of that. And one more piece of


cod sitting on the top and pour over a little more sauce and then


our carbohydrate, our potatoes. feels early to be eating fish,


though, doesn't it? And the crisps. Go for it, ladies. Thank you.


What's the pudding? Date and banana bread and butter pudding.


That's beautiful. Out in Antarctic summer is over and most animals are


heading out to sea, but the Emperor penguins are going in the other


penguins are going in the other direction.


From the edge of the sea ice they go towards their colony, but an ice


block stands in their way. The males are particularly fat at


this time of year. This will be crucial for their survival in the


months ahead, but it doesn't make squeezing through narrow gaps any


squeezing through narrow gaps any And you can slip in some time to


watch Frozen Plante on Wednesday at 9pm on BBC One. Now, our next guest


won a �14 bet but he has been nominated for the Perrier Award


three times, with his close-run comedy. Barack Obama is supposed to


be doing his bit for black people, what do you do for black people? I


say, "I try not to eat fried chicken in front of white people."


Oh, first it was funny in your mind. When I was 14 I got mixed up in


something that is very dangerous for any teenager to get mixed up in


in the deep South. I got mixed up in sarcasm. She was like, you know


what, when I tell you to do something, I don't mean for you to


do it when you get good. You know what, I can show you. Without


needing to show you. And I said, "Maybe if you had a better


vocabulary, you wouldn't be so violent." You were out giging


around the country, where were you last night? Chatham. A good gig?


gave a decent account of ourselves. It's an interesting story how you


came to be on these shores, a �10 bet. Am I right in saying you were


in a pub in Birmingham? Yes, that's correct. And someone bet you �10


that you wouldn't do stand-up and you came back the next night and


did it. But we want to know what you were doing in Birmingham?


are a lot of people in Birmingham, who wanted the same thing. I fit


right in! I'd just got the sack from a pantomime that wasureing


Wales and the Midlands and at the time of my sacking we were in


Birmingham, so it seemed as good a place as any to set up shop.


how do you get sacked from a pantomime? If you're not over


grateful about having an underpaid, over worked job and never speak up,


you're OK, if you speak up that's a good way to get sacked. And I was


young and I didn't know how to pretend gratitude. So you did the


stand-up and you realised you could do it? Well, if we maintain


interest in the facts, it was more like a week between the bet being


made and the comedy stand-up. Because the comedy club was every


Tuesday, so I had to wait until the next Tuesday. But I got in as soon


as I could. Do you remember your gags? I remember the first gag a


wrote and I came up with it between the moment the MC was starting to


announce my name and I went on. It only occurred to me then that I


actually needed jokes. At that time all I had was a voice and an


attitude. Going light back to the beginning, how did you actually end


up coming over the UK to start up an entertainment career? Well, the


plan was to go come over here and get trained in acting by the


British. I felt like, you know, a black man, American man, and acting


in America, I didn't feel like I had too many advantages. I could


act, couldn't sing, couldn't dance. But you got into RADA. Yes. Which,


over here is a really respected institution for actors, so you must


be pretty good at acting? Well, I had to be really, really good at


acting, because after that was over I couldn't show anyone anything


else. So I had to be really good at it. And I had a Southerner's


disdain for New York and LA. So a reasonable delay from hitting the


big towns, was to come over the UK. And I was surprised by attitudes


every day. So my six-month mission turned into, so far, a 15 year one.


And that kind of thing happens because you see the signs that you


might thrive here rather than your original plan. Does your stand-up


go down differently over here than in the UK? Yes, often times people


walk out. Whatever here or in America? Over in America. In


America, our attention span is as long as a commercial break. But


over here, their attention span is longer!


I read something, which I don't know is true, but you said you were


near the bone with your comedy and what you talk about, but it's nice


because people could come to your gigs and laugh about things which


maybe on the outside world they're not allowed to talk about or laugh


about it, and I think that's really nice. I said that? Yes. It sounds


good, stick with it? That must have be early in my career when I said


that. Have you been able to get back to acting, if that is your


first love? I can't say it was my first love, but it was something I


was good at without a whole lot of effort. Which appealed to me. But


stand-up was the thing I liked the most and spoke to me and it excites


me. I feel like doing it when I don't feel like doing it. So that's


a good sign. It's like being in love what's that line, "Happy to be


sad thinking about you" I even have the opportunity to be hurt by this.


Your tour is called Sometimes the Devil Tells the Truth. Is there a


theme running through it? For me, it's about how untrue things get


aligned next to true things. Sometimes now, even politicians,


are quite open in talking about their agendas, with not nearly


enough deafness and hiding as they used to. Sometimes the devil says


things that are true. Even the person that we disagree with or


don't like, just because we don't like them or disagree with them, it


doesn't mean they're not saying the truth. Now, on the ure, we try to


align some of our differences and see what happens. Now you've turned


theure into a DVD for Christmas. And that's the one time when a lot


of comedians can be judged against each other. You say that, but my


intention was to make a DVD about some of the things I've been


writing and thinking about over the years, but the whole Christmas


market? It's the people who make money in the game and that's the


way they recognise the best way to sell the thing. I have mixed


feelings about it, but I also know that their experience in these


matters is greater than mine to this point, so all right. Do you


think you're here to stay now? You've made your name over here. Do


you think you'll go back to America one day, or stay in Britain? Well,


I love Britain. I've learned a lot. In fact, I grew into my manhood


here in Britain. However, I don't think I see Britain as the end of


my rainbow, but then I don't know if I see America as that either.


But I'll be here for the while. All right. Get your questions in


for Reginald before the end of the programme. Keep them coming in. Put


your names on them. But still all this is to come:


Johnny Depp cameos in Life's Too Short. It's going to make a lot


more money than any film you've ever made.


Simon's creating some spicey chicken noodle salads. And find out


how to build a superjumbo wing. UpupLots To come, and not least our


gadget expert, Lucy Hedges, who has three new gizmos in Something For


The Weekend, including a Newquay board and a phone thing. And we've


got some virtual reality goggles. There you go. Katherine Jenkins is


in the kitchen now. You've cooked in the kitchen now. You've cooked


with us a couple of times before. What did you do before? I humous.


And then a pudding. I think it was a cake. I remember you being very


confident and competent. Oh, I enjoy cooking, but I stick to the


things I know how to cook, so it's always nice to be taught something


different. And your fiance, Gethin, is opening up a hotel? He is. In


Lincoln. I imagine it will be a family thing. Yes, making the beds


and all sorts. And then you'll come out and sing in the hotel lounge.


can see me doing that. Is it like a big B&B? No, no, it's a proper


hotel. Right, what are we cooking? A date and banana bread and butter


pudding. So we're making a toffee sauce to start with. Eye custard,


eggs, sugar and cream and milk on the bubble. And loads of bread,


dates and bananas. This is the easiest sauce in the world. You can


use whatever quantities you have. 200 ml of cream, and 200 g of


butter. And bring it up to the boil in a pan, simple. That's it done.


So, we've already buttered the bread. So first job, cut off the


crusts. This is where she'll be knocking up the sandwiches in the


hotel. Room service. Oh, leave the crusts on, people think they're


getting more. But some people don't like them.


Tell you what I was thinking. Our Olympic truck, you can get some


pictures in there. Yes, if you'd like to come and work for us on our


Olympic cooking bus. Not too much. You don't have to do them as


triangles, you can do them as squares. And we just layer them up


here. I like this question. This might as well be German to me but


I'll ask it any way. This is from Kate. What is the difference


between a mezzo-soprano and a bell canto. Have I said that right?


canto is a style of singing and a mezzo-soprano is a kind of voice.


What kind of singing is bell canto? It's Cockney, around a piano.


beautiful, long lines. It's about legato, singing. Italian singing.


What's legato singing? It's about beautiful long lines and control.


There's so much to learn about singing. I wish I knew more about


it, because every time you're on, and the same with Alfie, it's a


different language. Do you know Alfie? Request yes, I've sung with


him a few times. And I saw on Twitter, you with Cliff Richard?


know. Whether I first started I was a special guest on people'stures


and right at the beginning, Cliff asked me on a tour. So it is nice


to see him again, but it was really good yesterday. It was great to see


him again. I love the way an event becomes more and more important. I


do a lot of stuff with the forces and I know you do, and I this it's


great that everyone embraces it and I'm really, really glad. So, we


have one layer of the bread. Sprinkle on the dates and bananas.


At this point, whatever you want to do for your peding, if you have a


desire - pudding, if you have a desire to do a raisin one, or


apples. And then brown sugar. you allowed to eat things like this


with your voice, or are you only allowed things like honey? Things


like dairy I avoid if I'm singing, but I'm not singing today, so I can


have some of this. What happens if you get a cold? Are you out of the


game? Well, I've had a terrible cold all week, but if you have just


a head cold it doesn't affect your voice, but if you have laryngitis,


or a chest cold, it's really, really bad and you can't sing.


look how simple that is, just boil it up. Now, the three eggs and


yolks go in and the sugar. Do you do all albums now? Well, with the


albums we release a single. There's one coming out on 5th December, and


the current one is out, but they're all on the album. So you keep


whisking, and now we want to bring the temperature up. If you ever


make custard and it curlgdzs, add the cream a little - and it


recurredles, add the milk and cream a little bit at a time. I made


Yorkshire puddings the other day. It was great. It's easy! I used to


be really, really scared of them. That's great. In my mind I've got


you and Gethin working in this hotel, and I can't get it out of my


mind. But it is more like a B&B. Yes, a steep staircase and lots of


rules! Leave that for 20 minutes or so, so the custard soaks into the


bread and loads of sugar on the top. And we bake it. Calorific!


And we bake it for about 40 minutes or so. We're looking for it to set.


The smell is gorgeous. So pour over normal custard? Yes, the customer


yard was three egg yolks and three whole eggs and vanilla pod. If you


make a big one with real custard it's much better. Quite often you


just add milk and the consistency is not the same. The bread is going


to taste of bread, so it's the custard that makes it delicious.


Coming back to the sauce. That's so simple. Equal quantities of butter


and of sugar and of cream. Boil that together and pour a wee bit of


that over there. I'm not sure I'm happy about the plate. It doesn't


look good. You've got a thing about plates. I'd like you to have a


taste. We're about to come to eleven o'clock and we want to


observe the silence. So have a quick taste first. What's the final


dish? Spicey chicken noodle salad. Um mmm. That is absolutely


delicious. It's a proper pud, isn't it. And the caramel sauce is good.


Why are things that are so bad for you taste so good, it's such a


shame? It's the rule of life. guys. It is almost eleven o'clock


and we're going to observe a two minute silence along with the rest


Apology for the loss of subtitles for 117 seconds


Our thoughts are with everyone in the forces. Now, focus your minds


now, because the next one minute and 20 seconds is your last chance


to get the year in deja vu. # Oh, Carolina #


Solicitors acting for the Princess of Wales have issued High Court


writs aimed at permanently banning public application of the Princess


working out at the gym. The first purpose-built train has


travelled through the channel done from Calais to Folkestone. Just


over one year late and it took two hours to complete the trip. Good


evening. The Grand National has been declared void after a mix-up


when 30 horses ran the race despite a second false start.


# Carolina, come wine for me # # Oh, Carolina #


Mr Boils wants me to tell you how much we appreciate...A Million


dollars in a bank in Zurich. You've sure turned greedy overnight.


my brother out. Now. Your brother is a convicted fellon.


OK, what year was the failed Grand National? And Shaggy. I like the


fact that you've just told me you recognise the dancers. I reckon is


has to be around 1959, because I recognise the dancers. Back then


they used to have four or five who were very popular and danced behind


all of the pop acts, and I recognise all of them, so it must


have been when I was singing, a long time ago. I'd say '49, '956789


Are we allowed to double up, because I reckon '94. My first


drink is a crowd pleaser. We've had quite a few viewers texting or


tweeting me asking for the best recipe for a Long Island iced tea.


A lot of people think it's a sad drink, but it's towelly a really


lovely long drink. It was made in the late '70s in Long Island in New


Hampshire. But the iced tea theory goes back to prohibition when they


used to drink it in long glasses with whisky and Kola and ice and


tea. And you could get away with it. Oh, look. Just have a look at Wayne.


You're handsome there. You mean he's not handsome now? No, he is


handsome now. I'm mucking it up. was 16 years old there I believe.


Yeah, I broke some hearts! Equal measures, half a shot each of


vodka, gin, rum and some orange liqueur. Equal measures. Some


people put tequila into it, which you can do, and instead of putting


Kola, you can use cranberry. And fresh squeezed orange and lemon


and a little bit of sugar and shake it up together. A lot of people ask


me about this part of the show and say, "Do you really have a proper


taste?" and I say, "Yeah, and everyone who comes on has a proper


taste." If you top it up with champagne, it becomes a Beverley


hills iced tea. And other mixers it becomes other things. It's a crazy


drink. Then Kola, just to give it a look. That make it is look like tea.


It reminds me of Happy Hours in bars. Jugs of these things. Two for


the price of one. A slice of lemon and simple.


Delicious. Um mm. Oh, that's lovely. What memories is this going to


bring back? Any? Yeah, loads! to share with us all? I don't think


This one is a drink first made.....That's So easy to drink.


Even though I saw how much alcohol you put in there, it doesn't taste


like there is any in there. This is a Bramble. It was designed by one


of the Founding Fathers of the bar back in the '80. I I've put one


shot of freshly squeezed lemon juice and syrup, and a shot of gin


and mix it out and this is a blackbury liqueur.


Just drizzle it over the top. That's so pretty. Simple, but


elegant. And delicious. And it's a fantastic simple drink. You get the


sourness and a jammy feel as well. You can taste the raspberry. That's


good. You serve those at a party and everyone's happy. No wonder


these are crowd pleasers. If you want to impress your family and


friends with those cocktails, you can go to the website.


His CV includes Charlie and the Chocolate Factory, Pirates of the


Caribbean and now this, Johnny Depp guest stars in Life's Too Short.


Here they are, the lads. Hi. You're popping in every other day.


seems like it. Have you met before? Johnny, this is Stephen. Hello.


Ricky. I remember him. Hi, how's it going. Fine. I've just made another


film that's going to make loads of money. Probably more money than any


film you've ever made. Good. you? Yeah, just writing. I write


and direct all my own stuff. great for you. That must be so


great. I'm working with a great director now. A guy called Tim


Burton, have you heard of him? course. And I'm playing an


interesting character. Do you have any idea who my leading lady is in


this film? In the Tim Burton film? Helen Bonham Carter? How do you


know? A stab in the dark. thinks your an idea yachts? Sorry,


have I done something to offend you? You mean, like trashing me in


front of two million people, the Golden Globes? They were jokes.


They were jokes? I actually got together with a few pals after the


awards and we wrote some jokes about you. I want you to carry this


with you for the rest of your days. No-one makes fun of Timal en - Alen


on my watch. And you can see Johnny Depp in Life's Too Short on


Thursday on BBC Two. Lisi Hedges is back with three gadgets for us


today. Reg is helping us now and wearing it. That's very Robo Cops,


meets Star Trek. This is Sony's HMZ T1, a personal 3D visor. You have


two screens in front of you that merge to create a 3D experience.


What is it looking like? It's looking like Jon Bon Jovi in a 3D


perfect gram at the moment. The picture isn't doing anything at the


moment. Are you impressed by the depth of the 3D? Yes. Good, that's


the answer I wanted. Can you take it off and I can show the cameras


what's going on inside. You have the two displays there. They're


angled to create the cinema experience. It's like having the


ultimate cinema experience without having the annoying noisy person or


the one with the big hair. It lasts for three hours before turning off.


But the pay-off is it needs to be plugged into an amplifier at all


times. How do you press play? Tim. You'll have to have a go later.


We haven't time now. That's available pre-order right now. Sony


are putting to out available for pre-order right now. It's really


like going to a concert but by yourself. Yes, a completely


emergence experience. �800. What! If you buy it is that it, or do you


have to continue buying things? because you can hook it up to other


items. So I already have the technology to play it through.


That's right. OK. Next up, the Samsung Galaxy Note. It's not a


tablet or a note. It sits between the two. It has phone functionality


but it's also great for viewing web pages. It's not called the note


just for fun it comes with the S pen. We don't have that this


morning, we've misplaced it. But we have a replacement. It does slot


into the back, it's not as chunky as this. But we have a picture of


Tim there. You can draw on the photograph. Let me get that up for


you...Reg, do you want to have a go at defacing Tim's face. Sure. If I


colour him in, can I make him black! You can. Oh, it seems to


have turned off. That's not good. There we go. Oh, I've just drawn a


big line across your face. But the idea is you can annotate documents


and make notes. It's a great way to note take for the digital scribe.


This is an amazing piece of technology. Most people across the


country have to go in the sun to get this brown! There are loads of


cool tricks up its sleeve. You can swipe your hand over the screen,


you can place your hand over the front of a video to pause it. And


the focus is so sharp it will poke your eyes out. But is it a phone?


People aren't necessarily buying it as a smart phone. The screen is


great for use at web Bruceing. where do you get it? You can get it


for free on a multitude of contracts.


And lastly this is a 25-key portable keyboard, and it will


teach you how to play the piano. The basics. Who wants to have a go.


Press "play." The keys light up and you're meant to follow the lit up


keys in association with these hands telling you what to do.


kind of Simon Says, with a keyboard. And this is an award-winning piano


instructor. If it gets too confusing you can just follow the


keys that light up. So it gives you a tutorial.


4 His hands are showing you what to It's nice and portable. Why you'd


want to carry it around, though, I don't know? I pit of impromptu


busking, on the underground. Or if you're nervous about getting a


real-live tutor. It will show you the basics. If you want to learn


the piano and you're so nervous you don't want to hire an instructor,


but willing to pay five times as much...This Is your gadget! It's


�80. More details are on our website.


27m long and weighing tonnes, the Airbus A308 is the daddy in the


flying world. This is how to build a superbus wing.


A final check that all the pins are out and it's time to release the


master pins leaving nearly 30 tonnes of wing hanging from the


crane at just two points. The last one out now. Right, the wing's free.


I'll get the radio and we'll get it out. We're ready. Right. Take it up


on the bolt above. 12-08 on the inboard, 6-90 on the out board.


Jimmy, stop! That's going to come over. Chris,


looseen yours off, tighten yours up a touch, Jim.


19 -8, six, seven, five. Hold it there. We're ready for you to come


west. Take that chain off, please. 4 Going up. Finally, the largest


wing in commercial airliner history takes its first flight.


OK, and you can engineer some time for how to build a superbus wing


tonight on BBC Two. But now, Reginald is joining us in the


kitchen. Yes, Madam. I love that, "Madam." How's your cooking? OK. I


re-heat a lot of burgers and Chinese food, but you have to do it


just right. If you overcook it, you blow it away.


We're going to make a spicey noodle chicken salad.


Carrot, white radish, spring onion and pack choi. Uli, is a vegetable?


Yes. It's a racist term in America. Is it? And dicon. What does it mean


in America? It's like a lesbian with a camera.


Right, so your first job, young man is cut the chicken breasts into


strips. Down the middle and then maybe three across. How do you know


I ain't scared of raw meat. I might be terrified of it? You would have


said. I need a fork. Are you scared of raw meet? No, I'm not. Next to a


pretty woman, I think I'm not! Plenty of salt in there, and ground


star Easter, and the when it is proving, they put an electric


current through the dough and it stops it proving and it makes it


really crunchy. A lot of people think I'm a comedian, but really


I'm a revolutionary, a culinary revolutionary. Now, the dressing.


Put the perform sugar and the lime juice - palm sugar and the lime


juice and the fish sauce - you can leave the fish sauce out if you


don't want to have it. Would it taste already without? Yes, but I


like it, because it gives the sauts depth. But if you don't like it,


because it is quite strong. Is it all right to put fish sauce with


chicken then? Yes, it's the dressing. Beautiful. Then all of


that into the egg and into the breadcrumbs. I have to ask you,


when you were in America you watched British comedy. Was it


Rumpole of the Bailey. That was one of the things I watched. And you


worked in a lawyer's firm. I had got into trouble for shoplifting


and this lawyer got a sentence I deserved and after he got me out of


trouble he hired me. Which was nice. And he was into Rumpole of the


Bailey. I didn't know it at the time, but my family were friends


with him. And he took it upon himself to teach me how to be a


gentleman, and Rumpole of the Bailey was one of his tools. Did it


work? I love the idea. It's along the idea of apprenticeship, which


is lost now, because it's all about making a fast buck. There used to


be a time when you were an apprentice for 20 or 30 years, and


the philosophy of that has now been lost. I agree with you, about that,


everything has to be instant. socially. For young girls and young


boys, there used to be an apprenticeship in place that taught


you how to be a young lady or a young man. I have boys and I really


want them to grow up to be real gentleman and treat people right.


But it's up to us to do it. want them to know how to be


gentleman for certain periods of time. Most of the time, I'd like to


think. Coatet chicken with the breadcrumbs. For you to be the chef,


I seem to be doing a whole lot already. That's the concept of the


show. One tweet says, "How have you used your RADA training in your


career, if at all?" Whenever I'm in a venue and the sound isn't good, I


project to fill all four corners of the building. And that's what RADA


can give you? Well, what RADA does, and I think some of the best


British schools do, is they give you a confidence, real or imagined.


I was often told in RADA that the difference between an American


performer and a British performer is that they bring something new


and different to every performance, but a British actor is reliable!


My suspicion is that often with these kind of courses, RADA is one


of the finest schools I've been lucky to be there, but with many of


them, they're often over priced and it's full of people who are able to


pay the full administrative cost. So maybe not so much talent, but


that's the way of life. In Maybe it wasn't my talent alone!


So, this is the lime juice and pam sugar and fish sauce.Le - palm


sugar and fish. It smells like fermented fish.


rub some of that on, on your next date! Try that? Cool, flavourful.


Refreshing. We've already used this great implement for doing the


carrots, and all you do is that to get the lovely strips. You have


great things, don't you? That masher thing last week. I feel like


James Bond. It's like the Secret Service of chefs. Where do we pick


these things up? I never see these things? What is this? It's white


radyickish. It feels a - White radish. It feels a lit like sugar


cane. I can see that. The carrot goes in there. And the noodles go


in there. I want one of these! That's plenty. In goes all the


shredded stuff into the bowl. this, like a professional. Dressing


the salad is one of the most important things, so get your hands


in and go for it. And we have the pack choi in there as well. That's


lovely freshness. Did she get that job because she's got pretty


fingers and it's slightly more sexy if she does it. It's your go now.


No, no, I don't want to be hurt by this. You need gentleness. So you


want gentleness. I had you figured out from the start! That's


beautiful. At this point you could add fresh mint or chopped coriander.


But that, as a simple salad is delicious. And to serve this, with


take a nice handful of this lovely salad. So you almost turn the


carrot and the radish into nodles as well. And then sit the delicious


chicken on top. As Simon and Reginald serve up the dish, we go


over to Katherine and Tim. Yes, this song was number one in


the year 19936789 I've eaten all mine. Try that,


Reginald and tell us what you think about it.


We were just having a chat about the time you went to have dinner


with the Queen. It was lunch at Buckingham Palace. How was that?


Crazy. Was it a big table? There was only about eight of us. Wow!


thought there was going to be about 88 of us. It was one of the things


where I went into the toilet and tried to take a picture to send my


mum! What did she talk about? Normal stuff? Yes, I think it was


just before the Variety Show and I was going to be singing at that, so


we talked about that. But there was a moment when they brought this


plate and gauze and a big bowl of water and I thought, "Oh, my gosh,


my table manners are not up to it, I don't know what to do" so I


watched the Queen and she took the gauze off the bowl of water and


washed the fruit in it. What did you have? I think it was a nectarin,


e. But it was nerve-wracking and I think she sensed I didn't know what


to do so she was lovely. But you would think at Buckingham Palace


that they would have washed the fruit for you. That's what you'll


Live cooking and celebrity chat with Tim Lovejoy, Louise Redknapp and chef Simon Rimmer, who are joined by Welsh mezzo-soprano Katherine Jenkins and US comedian Reginald D Hunter. There's cooking, gadgeting, cocktailing and previewing the best of next week's TV.

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