:00:13. > :00:19.Good morning. Welcome to the show. It's 10.00am on Sunday, the 14th of
:00:19. > :00:26.August. Simon, Amanda and myself are joined in the studio by one of
:00:26. > :00:30.Britain's shrewdest businesswomen and a dragon to boot, Deborah.
:00:30. > :00:35.Mercury Prize nominee and music sensation Katy B. They'll be here
:00:35. > :00:45.for some cocktails and a look at next week's telly. This is
:00:45. > :00:49.
:00:49. > :00:57.Something For the Weekend. Good morning. Welcome to Something For
:00:57. > :01:05.the Weekend. I have just gotten back from my holibobs. You were...
:01:05. > :01:08.Camping. It was a fantastic holiday. I thought you would have gone
:01:08. > :01:13.glamping. Barbara Windsor wasn't there. She might have been actually.
:01:13. > :01:20.I thought I saw her in the choos. Were you chasing after her -
:01:20. > :01:25.# Duh duh duh # That best Carry On scene... Is it
:01:25. > :01:29.going to happen in Babs like that. Where were you? Dorset, swimming in
:01:29. > :01:33.the sea. Isn't that a bit cold? It's all right. It's summer.
:01:33. > :01:39.Really? It was brilliant. I loved it - a bit of cloud, a bit of rain,
:01:39. > :01:43.a bit of sun, fantastic. I loved it. Were you glowing, Tim? Really good
:01:43. > :01:49.fun. I can't recommend camping enough. Did the girls like it?
:01:49. > :01:57.loved it. That must be the danger. When we were away, "Oh, it's a bit
:01:57. > :02:00.cold." I know, we get a bit Mony. "Do some star jumps!" Do the
:02:00. > :02:04.Barbara Windsor thing. We have an interesting little clip here
:02:04. > :02:08.because we love the forces here on the show. We have some - did you
:02:08. > :02:13.see this? Because I was away this week. I have seen it. I didn't know
:02:13. > :02:17.all the riots were going on, and I didn't have any communication. I am
:02:17. > :02:21.strange. I am addicted to 24-hour news. It was strange having things
:02:21. > :02:27.drip fed to me. I would go out to the car. Did you not go to the
:02:28. > :02:32.toilet? Yeah, I did go to the toilet, but there is no TVs. What?
:02:32. > :02:41.He didn't take a break, 24-hour news. Keep with it, Simon. This is
:02:41. > :02:47.apparently in the papers last week, that these lads were part of the
:02:47. > :02:51.Seven finks Commando. Easy for you to say. These are the lads in the
:02:51. > :03:01.Army doing Glee. Really funny. # Anything but roll the dice
:03:01. > :03:03.
:03:03. > :03:07.# Strangers waiting # Up and down the boulevard
:03:07. > :03:15.# They're shadows # Searching in the night
:03:15. > :03:22.# Duh duh # Don't stop believing!
:03:22. > :03:25.# Hold on to that feeling # Streetlights #
:03:25. > :03:30.LAUGHTER Good bods there, aren't they? Good
:03:30. > :03:34.bods on the lad. I love that. is not a single body hair on that
:03:34. > :03:38.don't tell me the forces are like our footballers - they're not
:03:38. > :03:44.taking hair strairtners out there and shaving their chests? I think
:03:44. > :03:49.if you enrol, you have to have no body hair. Because you run faster.
:03:49. > :03:54.Be like Beckham! We need our forces to be manly, don't we? You work
:03:54. > :03:59.your chest, don't you? Needless to say - that would absolutely kill me
:03:59. > :04:03.to do that. I have a hairy old chest. Now, let me tell you what
:04:03. > :04:07.guests we have on here. Following her album success, Katy B, the girl
:04:07. > :04:16.from Peckham with her brand of dance music, is here to talk about
:04:16. > :04:19.festivals, fame, and the possibility of winning the Mercury
:04:19. > :04:28.Music Prize. Very prestigious. And here to tell us about her life as a
:04:28. > :04:34.celebrity businesswoman is Deborah Meaden. Definitely not here to roar.
:04:34. > :04:40.Do dragons roar? They breathe fire. Spew. And the new one - Hillary - I
:04:40. > :04:46.like her. Good shoulder pads. shoulder pads! Brilliant. I have
:04:46. > :04:51.two ideas to pitch to Deborah. Are you going to ask for them on air?
:04:51. > :04:57.tell you what, we're going to be millionaires, all of us. Do you
:04:57. > :05:03.want in? Yeah. Please. We'll take over the world. Do you know what's
:05:03. > :05:07.sad? I have known you for five years, and you and I when we go out
:05:07. > :05:12.constantly have this discussion of the great business ideas we have.
:05:12. > :05:15.Funnily enough we haven't done any of them. You wait until you hear my
:05:15. > :05:19.ideas. You'll love them. This is from Debra, "A device that's built
:05:19. > :05:28.into your car so when you can't find it in the car park, you shout
:05:28. > :05:34.its name. It shouts back, 'I'm over here.'" the problem is we all know
:05:34. > :05:38.what we think about people who name their cars - losers. Do you name
:05:38. > :05:48.your car? I don't have a car. do you get around? I take the tube,
:05:48. > :05:49.
:05:49. > :05:54.and I take the bus. I do. Right. You - you're a driver, Simon. Now -
:05:54. > :06:01.I'm environmentally friendly. you drive, though? Yes. You don't
:06:01. > :06:07.have a car? No. I don't make as much money as you, Tim. You wait!
:06:07. > :06:13.Yes! Then you can buy as many cars as you like. This is an idea for
:06:13. > :06:18.Deborah, "Shoes with heated soles so you don't slip on ice." You
:06:18. > :06:22.would have to walk really slowly. Your feet would be really sweaty -
:06:22. > :06:27.horrible. Get your pitches in to Deborah, also, anything about
:06:27. > :06:32.business - she's great with talking about things like the recession.
:06:32. > :06:41.Get your views in on those. She'll answer anything. Get it in. Katy B
:06:41. > :06:46.is here as well, so if you have Please remember to tell us your
:06:46. > :06:52.name. What are we cooking today? Today it was starting with beetroot
:06:52. > :06:58.pancakes with king prawn - nice. Look at that. That looks really
:06:58. > :07:03.yummy! What's the herb you've got on there? A bit of dill. Beetroot,
:07:03. > :07:10.dill, prawns all works together. The main course - one of the things
:07:10. > :07:15.we featured before is rose veal, which is very much coming into
:07:15. > :07:20.prominence in Britain. Everyone goes - oh, veal! But the way the
:07:20. > :07:27.animals are treated is very humane. We should eat more because it
:07:27. > :07:32.actually uses the beef cashes more so than they would be destroyed -
:07:32. > :07:37.carbs. Dessert is plum and ginger trifle. I haven't had that for
:07:37. > :07:40.years. Proper old school - delicious. Do you have those
:07:40. > :07:45.sprinkly thingys? You can't have trifle without the hundreds and
:07:45. > :07:51.thousands. I used to go to the supermarket, take it, eat it all
:07:51. > :07:56.the way around, then put it back at the end. What? When I was a kid!
:07:56. > :08:01.You're the reason the country is in the state it is in. I think I
:08:01. > :08:09.should make a citizens' arrest. It's gone past seven years. You
:08:09. > :08:14.can't. Really? No, I just made it up. It's in Ireland. An Irish law.
:08:14. > :08:17.A non-car-driving criminal. That's me. Finally, courgette fritters
:08:17. > :08:22.with bloody mary tomatoes - courgette, sweet corn, a bit of
:08:22. > :08:28.carrot in there, then vodka, horseradish and tomatoes, delicious.
:08:28. > :08:30.All our recipes can be found on our website, bbc.co.uk/Something For
:08:30. > :08:39.the Weekend. Here is what else is happening on today's jam-packed
:08:39. > :08:49.show. We're going deep into the world of ocean giants. It's like
:08:49. > :08:50.
:08:50. > :08:57.jumping into six lanes of traffic! Elija Wood meets Will Friday.
:08:57. > :09:01.any DVDs? It's all going Harry Potter in Who Do You Think You Are.
:09:01. > :09:06.He's certainly risen in his profession. Some top TV to
:09:06. > :09:12.fleerkward to and hopefully top cocktails. Wayne? We have savoury
:09:12. > :09:21.drinks if you have that kind of palate. We have a twist on the
:09:21. > :09:29.brunch drink bloody mary called a canary mary. You do like to rhyme
:09:29. > :09:35.things, don't you? Using what? Yellow tomato juice. Is that unripe
:09:35. > :09:41.tomato juice? Golden tomatoes. have not had a yellow tomato.
:09:41. > :09:46.You're missing out. Can I have one on standby? Thanks, Wayne. Let's do
:09:46. > :09:50.some cooking - beetroot. The big effect of the riots is Wayne and I
:09:50. > :09:54.were supposed to go out Monday night, and the gig he was doing in
:09:54. > :10:01.Manchester got cancelled. Come up and see you anyway? So we didn't go
:10:01. > :10:05.out, no. Gutted. We're doing... was away with the riot - were the
:10:05. > :10:11.riots everywhere in the country? They hit hot spots. Manchester,
:10:11. > :10:16.Birmingham, London, obviously, a bit of Liverpool, a bit in Bristol.
:10:16. > :10:21.They didn't hit Scotland and Wales? It's an Irish riot. It's done,
:10:21. > :10:26.though, completely. We hope. We're going to do beetroot pancakes with
:10:26. > :10:33.king prawn. So for our pancakes we have butter, bacon powder, lemon,
:10:33. > :10:41.egg, raw beetroot, some milk and also some flour, then we have
:10:41. > :10:47.prawns, lime, paprika, dill and butter. Amanda... Yes, Simon Rimmer,
:10:47. > :10:50.to be sure. Stick the baking powder into there. I have got - where are
:10:50. > :10:57.our gloves? Hold on a second. Before we start gracing the
:10:57. > :11:01.beetroot we have to get the plastic - unless you're not... I am not
:11:01. > :11:06.bothered. Grate some beetroot into there. Then Tim, in the meantime,
:11:06. > :11:11.you can - milk, butter and egg into there. Whisk that together. Get a
:11:11. > :11:17.little bit of lemon zest. Whisk it until it comes together. It doesn't
:11:17. > :11:22.need to be fluffy or anything. a bit splashy, the old beetroot,
:11:22. > :11:31.isn't it? It is the greatest ingredient, though. I juice
:11:31. > :11:37.beetroots and drink the juice. anything? It tastes of earth.
:11:37. > :11:43.tastes of beetroot, actually. I mix it with carrot, cellry and a
:11:43. > :11:47.bit of apple juice. That's all right. I ain't no diva.
:11:47. > :11:52.When I was out camping all we had was barbecue facilities or cook on
:11:52. > :11:56.an open fire. Yeah. I love that, though. So I produced - I sent
:11:56. > :12:04.pictures to you, didn't I, because I was proud of myself. Because
:12:04. > :12:08.you're in a camp site doesn't mean you have to just eat rubbish. I had
:12:08. > :12:14.Chinese marinated steaks and sauteed cabbage. So it was glamping.
:12:14. > :12:19.No, that's what I made. He sent me pictures. It was brilliant.
:12:19. > :12:24.sends you pictures of everything he cooks? When he's proud of it, yeah.
:12:24. > :12:28.I go, "Look what I am doing on the barbecue," sauteed cabbage. I went
:12:28. > :12:32.into a supermarket and thought - because I like eating vegetables,
:12:32. > :12:36.and I can't eat too much continual meat, bread and potatoes. I thought,
:12:36. > :12:41.I am there for a week. What can I do? Sauteed cabbage. When I turned
:12:41. > :12:46.up to do it, everyone was just sniggering at me, "What the hell
:12:46. > :12:49.are you doing?" But everyone liked it! Everyone liked it. It's all
:12:49. > :12:55.about education. Amanda or doesn't matter who really - little by
:12:55. > :13:01.little - you probably need two- thirds... We do wet to dry?
:13:01. > :13:04.into dry. And a little - whisk it together so it starts to get gloopy.
:13:04. > :13:10.You want this to be smooth. This is the danger now, obviously, and
:13:10. > :13:15.because we have bits of beetroot in it is making sure - make sure you
:13:15. > :13:18.get the side bits in. Do we have enough beetroot in there? You can
:13:18. > :13:23.never have too much. You can have much, much moor. Look at the pink.
:13:24. > :13:29.Look at the colour. It's beautiful. So pretty, Simon. Nice, isn't it?
:13:29. > :13:34.That's why beetroot is so great, not only does it taste nice -
:13:34. > :13:39.beetroot is good in risotto. Had cod with roasted beetroot and a
:13:39. > :13:44.salad. You're so proud of yourself, aren't you? Hang on. Considering I
:13:44. > :13:49.used to eat frozen food for years. Everything I had came in... Was it
:13:49. > :13:54.when you started on this show? For the first year of doing this
:13:54. > :13:57.show, I was just not interested at all. Well, that's not helpful on a
:13:57. > :14:00.cookery show, is it? But I started thinking after awhile, you know
:14:00. > :14:05.what? Some of this food is quite good. Now I think it's just easier
:14:05. > :14:10.just to make everything. It's all about practise, isn't it? Simon is
:14:10. > :14:15.- I still don't do loads of sauces and things. Did you say the food is
:14:15. > :14:23.quite good? I don't know what I said. I think you said Simon's food
:14:23. > :14:26.on the show is quite good. His food is great. That's better. We have
:14:26. > :14:32.cooked together in his house! getting a little bit concerned
:14:32. > :14:38.about you boys. "Honey, look what I cooked!" It was good. This is the
:14:38. > :14:43.way to do it - get a full spoonful. As it goes in, tip it up like that.
:14:44. > :14:48.That's how we'll get nice circles. Oh, it's me. Yeah, go for it.
:14:48. > :14:52.You're now on those duties. Tim, here, what you're going to do now -
:14:52. > :14:55.we need you to chop some garlic, zest, a little bit of lime, and
:14:55. > :14:59.we're going to fry off the prawn. That'll probably do you. It's going
:14:59. > :15:03.to be weird because it means we're going to have an even number on the
:15:03. > :15:13.plate, but - which always makes you feel a little bit weird. Shall I go
:15:13. > :15:19.
:15:19. > :15:29.really like even numbers. It was weird, because when Amanda Hart net
:15:29. > :15:29.
:15:29. > :15:37.was on here, she produced four on a pleat. Angela, sorry. You've got me
:15:37. > :15:43.on the brain. She always put things into threes. Is it a chef thing?
:15:43. > :15:48.it's just me. I think three balances a bit better. It's the
:15:48. > :15:55.magic number. On television everything is in three. It's my
:15:55. > :16:03.lucky numbers. Tim, so we have... A bit of butter. The garlic can go in
:16:03. > :16:09.there. Amanda, hopefully now... I need to flip these? No. Get the
:16:09. > :16:15.spatula and flip. Where am I zesting it, into the pot? Straight
:16:15. > :16:25.into there, with the juice as well. Meanwhile we chuck in our prawns.
:16:25. > :16:28.
:16:28. > :16:33.I'm not doing very well, Simon. Hang on a second. Nice work. Five.
:16:33. > :16:38.Lovely. We also add a bit of paprika. From a flavour point of
:16:38. > :16:42.view, talking about the balance of flavours, we've got the earthy
:16:42. > :16:48.flavour of the beetroot and now we've got the garlic and paprika.
:16:48. > :16:57.It is quite nice everyone being around the stove. I think there are
:16:57. > :17:02.too many chefs in the kitchen. Or maybe it is many hands make light
:17:02. > :17:06.work. Or too many chefs spoil the broth. Tim, put some dill into
:17:06. > :17:12.there. We are on fire this morning. Those are pretty much done. If you
:17:12. > :17:17.don't like beetroot you can leave it out. We are making a savoury
:17:17. > :17:25.American-style pancake, a breakfast pancake. You can add chilli. Is it
:17:25. > :17:29.goes into the pan? Yes. There is our stack of amorphous-shaped
:17:29. > :17:35.pancakes. Our mix is slightly on the thin side. It works. But if you
:17:35. > :17:44.get to the that point it is like, that sift a bit of flour on the top.
:17:44. > :17:51.If you tip that in, it might be a lit lumpy but in a sieve you can
:17:51. > :17:55.add it lightly. It is exactly the same colour as your top. I co-
:17:55. > :18:04.ordinate all my food with my outfits during the week.
:18:04. > :18:09.Tim, Those are big prawns. And then we have a stack of our beetroot
:18:09. > :18:14.pancakes. And then our prawns. Loads of garlic, deliberately.
:18:14. > :18:19.We've got a big contrast of flavour. Lots of garlic, lots of prawns. And
:18:19. > :18:24.the dill gives it that bit of freshness, which works beautifully
:18:24. > :18:32.with the beetroot. The beetroot gives us our earthiness. We spoon
:18:32. > :18:39.over this delicious garlicky butter. A touch of sour cream on the top
:18:39. > :18:44.just to give us some acidity. are dying to get the dill on.
:18:44. > :18:50.dressing. Beautiful. Amazing. you go. So it is really gar licky,
:18:50. > :18:59.Simon, is it? I think these boot root pancakes, I would happily eat
:18:59. > :19:05.those on their own or with bacon if it is for a breaky thing. Loads of
:19:05. > :19:11.garlic. Paprika works well in it. Dill, lime. Pancakes. Absolutely
:19:11. > :19:18.stunning. What are we making for main course? Rose veal with a
:19:18. > :19:20.Romesco sauce: absolutely delicious. You can get all of the recipes on
:19:20. > :19:30.our website - bbc.co.uk/somethingfortheweekend.
:19:30. > :19:35.Very good. This is so fascinating, this show - not this show, the one
:19:35. > :19:39.we are about to show. This one is quite good. This is just mildly
:19:39. > :19:44.entertaining. LAUGHTER Sometimes. No more Hobbits for Elijah Wood. He
:19:44. > :19:54.play as failed lawyer who strikes up on unusual relationship when he
:19:54. > :19:55.
:19:55. > :19:59.meets his next door neighbour's dog, I know we've just met but I'm
:19:59. > :20:06.totally desperate. The exterminator is on his way and I didn't make
:20:06. > :20:14.arrangements for my dog. He said he was going to kill them. Sit OK if
:20:14. > :20:20.he stays in your yard until I get back from work? Huh? It's OK.
:20:20. > :20:30.Wilfred, come here boy. You like dogs? Yes. Great. Here's a few of
:20:30. > :21:00.
:21:00. > :21:06.his toys and snacks. Be a good boy. Very nice. Some sofas it's
:21:06. > :21:14.impossible to get comfortable. Not this one. Ryan is it? Yeah. Got any
:21:14. > :21:20.DVDs? A few. I like Matt Damon. he's good.
:21:20. > :21:25.It's my sister. Just pretend I'm not here.
:21:25. > :21:31.You can follow the first episode of Wilfred, which is a bit mental, on
:21:31. > :21:38.Tuesday at 10.30pm on BBC Three. want one of those dog suits.
:21:38. > :21:41.want a dog suit? So much fun you could have with that. Each to their
:21:41. > :21:48.own. Since last August our first guest has been on a mission to
:21:48. > :21:53.storm the charts with her dubstep sound. Three European hits and a
:21:53. > :21:58.tour and a Mercury Prize nomination under her belt, she looks set to do
:21:58. > :22:05.just that. # I keep on moving with the lights
:22:05. > :22:11.# So you can scan me with the lights on #
:22:11. > :22:15.# It's not that easy # These days can't find a man to
:22:15. > :22:25.please me # Their lines are far too cheesy
:22:25. > :22:29.# No boy's on a level, believe me # # I know we all make mistakes
:22:29. > :22:35.# But you're holding every breath that I take
:22:35. > :22:39.# This is more fake... # Brilliant music. Welcome to
:22:39. > :22:46.Something for the Weekend Katy B! It's been a whirlwind of a year for
:22:46. > :22:51.you hasn't it? Yes. Straight out of uni. Yeah, the Katy On A Mission
:22:51. > :22:56.video I did at uni, at the end. So at least I wasn't unemployed.
:22:56. > :23:01.you wrote it while in uni, not taking attention to your studies?
:23:01. > :23:06.Yeah, basically. Kind of. I was at uni and I was writing an album at
:23:06. > :23:14.the same time. It took a time, I was three years there. It took a
:23:14. > :23:22.while. I wish I went to uni later in life so I could have proper
:23:22. > :23:26.focused on it. When you say uni, I don't mean business studies, you
:23:26. > :23:33.studied pop, flight Yes, everything that comes under that umbrella,
:23:33. > :23:40.from folk to blues to, you know, song writing. Country and western.
:23:40. > :23:46.You can mix and match. They had a classical course as well. What did
:23:46. > :23:52.you stphrern But learn -- what did you learn? Pop music, there's a
:23:52. > :23:56.reason for it. All the social aspects of it of how genres are
:23:56. > :24:01.create, from punk to hip-hop. There's reasons for them starting.
:24:01. > :24:05.A lot of my tutors have written books on it. Did you come out with
:24:05. > :24:10.a degree in popular music? I did more of the practical side. I tried
:24:10. > :24:17.to avoid writing essays. So there's a practical side to the course as
:24:17. > :24:22.well,? Definitely. The choir was amazing. There was a singer called
:24:22. > :24:26.Esther. She is amazing. She is incredible. She was the choir
:24:26. > :24:32.teacher there. That was probably the best thing I got from going to
:24:32. > :24:36.uni. It is not the only school you went to, is it new went to this
:24:36. > :24:41.apparently famous BRIT School. There's only a couple of people
:24:41. > :24:50.who've come out of that famous aren't there - aderblgs Jesse, just
:24:50. > :24:56.a couple. -- Adele, Jesse, just a couple! What's going on? There is
:24:56. > :25:01.lots of different aspects to the school. There's dance, theatre,
:25:01. > :25:04.design, radio, media. I guess if someone is studying music and they
:25:04. > :25:09.want to go into the music industry, there is probably a chance they are
:25:09. > :25:13.going to do that. Whenever anyone is interviewed and they went to the
:25:13. > :25:19.BRIT School, they say it is like a normal school but we do other
:25:19. > :25:27.lessons. Is it like a normal school? I wept there when I was 14.
:25:27. > :25:33.Di my GCSEs there. I guess it was like my other school. I enjoyed my
:25:33. > :25:41.secondary school, but you went out at lunch time. A lot more freedom
:25:41. > :25:48.there. You still did normal lesson there is. -- lessons there. When it
:25:48. > :25:53.was full-time music, I loved it. And Adele and Jesse J were there
:25:53. > :25:59.with you? They were a year above. What about the success rate at your
:25:59. > :26:04.school? There must be loads in your year who haven't made it. In my
:26:04. > :26:10.class there wasn't all just female singers. My bass player in the band,
:26:10. > :26:14.he went to the BRIT. Not everyone wants to be a recording artist.
:26:14. > :26:19.They go into song writing or production or do something
:26:19. > :26:24.completely different really. got a record deal pretty swiftly, a
:26:24. > :26:32.year after leaving university, you released an album. That's pretty
:26:32. > :26:40.swift. I had my first sort of is 12 inch vinyl out when I was 17. I'm
:26:40. > :26:46.22 now. That was five years ago. you are so old! I'm getting old now.
:26:46. > :26:51.It wasn't an overnight thing. Making the album was definitely, on
:26:51. > :26:57.a mission, it took nearly three- and-a-half years to make it.
:26:58. > :27:05.your first 12 inch any good? have to do a bit of research.
:27:05. > :27:11.dig it out and have a listen. Your new single a Witches Brew.
:27:11. > :27:12.# Come see what I got for you # All the others can be
:27:12. > :27:16.misunderstood # Come with me
:27:16. > :27:21.# I will make you feel so good # Come with me
:27:21. > :27:27.# I will make you feel so good # Oh, oh, oh, oh
:27:27. > :27:30.# I need tow feel it too # All the others will be
:27:30. > :27:34.misunderstood # Come with me I will make you feel
:27:34. > :27:37.so good # Come with me I will make you feel
:27:37. > :27:44.so good # . That's a little bit scary. What's
:27:44. > :27:49.the idea behind the video? I guess, my whole album is quite real. I
:27:49. > :27:52.guess it's from while I as at uni partying there were all different
:27:52. > :27:57.situations. I think Witches Brew was the one song on it which was pa
:27:57. > :28:02.bit of a fant S it is still about really liking someone and them not
:28:02. > :28:06.liking them back and you wishing cue put a spell on them to make you
:28:06. > :28:11.theirs or whatever. It is definitely more of a fantasy tune,
:28:11. > :28:18.so I wanted the video to be more like... I don't know. The video at
:28:18. > :28:21.the end, I felt like I was on the set of Thriller. Your album's
:28:22. > :28:25.nominated for a Mercury Prize, which I think is the most
:28:25. > :28:31.prestigious of the awards. It is great isn't it? A lot of great
:28:31. > :28:37.bands in it this year. You all have to play live in front of each other.
:28:37. > :28:42.Are you nervous about this or excited? I'm definitely excited.
:28:42. > :28:47.I'm just happy to be nominated. It is great it is an award for the
:28:47. > :28:52.album. In this day and age when you can go on iTunes and buy individual
:28:52. > :28:58.tracks and everything, I guess to recognise the album in its entirety
:28:58. > :29:02.is a nice thing. Especially as you are so new. If you don't win, who
:29:02. > :29:06.do you want to win? I remember saying on the day I wanted a girl
:29:06. > :29:12.to win because there had only been three girls that had won it so far.
:29:12. > :29:17.I'm rooting for the girls. I went on tour with Tinie Tempah. He's
:29:17. > :29:26.great. I think James Blake will win it, if it is not you. Do you want
:29:26. > :29:30.to put bets on? He was in my class at uni. Was he! He went to
:29:30. > :29:40.goldsmith's. What happened to bands coming from pubs and stuff. I did
:29:40. > :29:43.
:29:43. > :29:47.Are you going on tour? When are you off? I am going on tour in October-
:29:47. > :29:54.November, so I'll be all over the country. Festivals left, right and
:29:54. > :29:58.centre as well - you're a busy little girl. It feels like I have
:29:58. > :30:02.been to every festival, but it has been amazing, brilliant. Katy will
:30:02. > :30:08.be with us to run our eye over some gadgets and to cook a pudding with
:30:08. > :30:13.myself and Simon, so if you want to ask her or our Dragon Deborah a
:30:13. > :30:17.question, e-mail us or Tweet us. Please remember to send in your
:30:17. > :30:22.name. OK. This one is going to sort out the men from the boys - do we
:30:22. > :30:26.say "the girls from the women?" We don't. We should. This one is going
:30:26. > :30:29.to sort out the girls from the women. We're going to give you a
:30:29. > :30:36.song, some headlines and a classic TV show. All you have to do is give
:30:36. > :30:46.us the year they all have in common. Good luck with that one.
:30:46. > :30:49.
:30:49. > :30:54.# Huh, huh, huh, huh, huh # I know this much is true
:30:54. > :30:58.The new law on the wearing of seat belts came into effect a month ago.
:30:58. > :31:04.All the signs are it's brought a dramatic reduction in deaths and
:31:04. > :31:07.serious injuries. The BBC's Breakfasttime, Europe's first
:31:07. > :31:11.regular breakfast TV service received more than 1500 calls of
:31:11. > :31:14.congratulations within an hour of going on air for the first time
:31:14. > :31:18.this morning. The compact disk player is in the shops today. It
:31:18. > :31:22.works with a laser beam, and it will cost at least �450, but the
:31:22. > :31:28.experts reckon it's a "sound" investment.
:31:28. > :31:38.# I bought a ticket to the world # But now I've come back again #
:31:38. > :31:50.
:31:50. > :32:00.James, where did you get this Get up to your room. Get ready for
:32:00. > :32:06.bed. Go on. Now! Right. Any of those headlines, memories, ring a
:32:07. > :32:16.bell? '85. I think it's earlier than that. It's '85. You reckon?
:32:17. > :32:18.
:32:18. > :32:26.Absolutely - no idea - absolutely '85. It's I'm going '82. '82 I am
:32:26. > :32:31.going. I was trying to think of the Spandau Ballet clothes - True. In
:32:31. > :32:35.the end of the night we had slowys at the end of the night in a club.
:32:36. > :32:39.Yeah. We should reintroduce you. Once you got a girl, you kept hold
:32:40. > :32:43.of her because it was so hard to actually go to telephones and phone
:32:43. > :32:50.people. It was embarrassing. There was no texting, cheating -
:32:50. > :32:58.communication with a girl, "Hello." Equally at the end of the week you
:32:58. > :33:04.would go around drinking - that's me off. Friday night sport. Time
:33:04. > :33:09.now for your versions of our dishes starting with the Netherlands, the
:33:09. > :33:13.sisters who made the lemon and pistachio cake. This is Chris
:33:13. > :33:18.Mottram from Solihull with his dog Roxie, stuffed courgettes from his
:33:18. > :33:26.own garden and he served them with homemade blackberry yogurt and
:33:26. > :33:31.honey. Nice swirl. Do you know how to do one of those? With a smoon.
:33:31. > :33:37.Shall we try them it? Fine. Clearly big Man City fans. We have Naomi,
:33:37. > :33:43.Colin, Ben and Amanda from left to right, and they made the coconut
:33:43. > :33:48.chicken curry. Swansea today for them. No, Monday, Monday night.
:33:48. > :33:54.Finally, a couple of forces guys - it'ss forces themed - Private
:33:54. > :33:57.McKelvey and Lance Corporal Burton out in Afghanistan, great, love
:33:57. > :34:01.these pictures. Come on, the forces!
:34:01. > :34:05.If you're going to send us in pictures if you're in the forces,
:34:05. > :34:11.tell us what you're cooking with and tell us all about what foods
:34:11. > :34:18.you're eating out there. Also, I'm competing again against Army chefs
:34:18. > :34:27.the 29th of September in Santo, so Army chefs, I need tips with what
:34:27. > :34:35.to do with the rash pack stuff e- mail us or Tweet us to get yourself
:34:35. > :34:39.on the fridge. So what are we making now? We're doing rose veal
:34:40. > :34:45.with a Romesco sauce. We can't be eating veal! Ingredients first -
:34:45. > :34:48.butter, garlic, the sauce, tomatoes we have charred over the flames so
:34:48. > :34:54.the skinned fall away, British rapeseed oil, some peppers we have
:34:54. > :34:59.roasted and peeled, a relatively smiled chilli pepper, lots of
:34:59. > :35:04.garlic, macadamia nuts and hazel nuts. Macadamia is supposed to be
:35:04. > :35:09.the King of nuts - always expensive, but always delicious, quality every
:35:09. > :35:13.time. Then with it a warm potato salad, British potatoes, parsley,
:35:13. > :35:17.butter and a bit of white wine vinegar. We have some breadcrumbs,
:35:17. > :35:22.egg and flour. Here is the fella himself, a lovely piece of rose
:35:22. > :35:27.veal. Veal is one of those things - it's a very contentious issue we
:35:27. > :35:31.have always shied away from it. British rose veal is a humane
:35:31. > :35:35.product. It's recommended by the British Meat Council as a really
:35:35. > :35:39.good product to eat. Basically, what happens is if you have beef
:35:39. > :35:43.carves, the vast majority - to be honest, the minute they're born,
:35:43. > :35:53.they're destroyed. What we have now with rose veal is they're kept for
:35:53. > :35:54.
:35:54. > :35:59.six months, the same as you get for a lamb or a pig, kept in humane
:35:59. > :36:03.conditions. They're allowed to move around. This is completely
:36:03. > :36:06.different. What you get is a beautiful tender cut of meat and
:36:07. > :36:11.it's humane. It's say. You get it in lots of supermarkets now, and
:36:11. > :36:17.it's recommended eating. OK. First things first, what we're going to
:36:17. > :36:23.do is batter this out. On to there - bash it out - not with the
:36:23. > :36:27.knobbly bit, but the flat bit. No, not the knobbly bit. I looked at
:36:28. > :36:32.that and went - oh! Oh, dear. again, you know exactly what to do.
:36:32. > :36:37.It's making sure it's a nice, even bashing out. How thin do you want
:36:37. > :36:42.it? You want it to come out so it's quite thin, really. You want to
:36:42. > :36:48.cook this relatively quickly. good start to the football season
:36:48. > :36:52.for your boys? You know, yesterday, when it was halftime and Liverpool
:36:52. > :36:55.were beating Sunderland 1-0, I thought, this is exciting. Then we
:36:55. > :37:01.fell away in the second half, but I thought we looked exciting. Did you
:37:01. > :37:06.see us on Match of the Day? I did. I think Kenny Dalglish - I would
:37:06. > :37:11.like Liverpool to do well because I like Kenny and Steve Clark. They're
:37:11. > :37:15.playing good football now. I think they'll get there. It was quite
:37:15. > :37:21.exciting. It was tough being a Chelsea fan because we don't play
:37:21. > :37:24.until today, so I had to sit there yesterday watching all you lot play.
:37:24. > :37:33.It's shame the first day of the season isn't like the last day of
:37:33. > :37:37.the season when everyone play at the same time. So everybody plays
:37:37. > :37:44.at 3.00pm... Yeah, we should do. we all get involved in it. You have
:37:44. > :37:49.Stoke today, haven't you? Stoke. am good friends with young Timmy.
:37:49. > :37:52.wouldn't speak to him tonight. He'll be a very disappointed man.
:37:52. > :37:58.Do you think? I reckon we'll have won the League by the end of
:37:58. > :38:05.January. Predicting - I know you don't like predicting - you at home
:38:05. > :38:09.or away? Away, 6-0 to us. I am getting carried away - 5-0. Oil,
:38:09. > :38:14.butter, potatoes in the pan. We're going to Chriss those up. Now,
:38:14. > :38:21.we've got the veal beautifully battened out. Is that what we're
:38:21. > :38:25.looking for? Perfect. Then we go into the flour, pat it off, into
:38:25. > :38:28.the breadcrumbs, a little bit of salt on there as well. Did we not
:38:29. > :38:36.season the flour? The flour is already seasoned. We're double
:38:36. > :38:39.seasoning? Yeah. There we go. Pat the excess off there. Into the egg.
:38:39. > :38:42.Are we only making one of these? Yeah. It's just going to be
:38:42. > :38:46.beautiful because we're going to cook it in realtime. The joy of
:38:46. > :38:51.this, of course, is it's a really simple, fast thing to do. You don't
:38:51. > :38:56.have to batten it out. You could cook it as a lovely cut of meat. A
:38:56. > :38:59.warm pan, not too hot, because you don't want to burn the breadcrumbs.
:38:59. > :39:03.Lovely, and we cook away. So the potatos are cooking away
:39:03. > :39:09.beautifully. I have chopped a bit of parsley. Once these have a
:39:09. > :39:14.little bit more colour on them we're going to add in some white
:39:14. > :39:20.wine vinegar. Are these - these are not boiled or anything? Yeah, yeah,
:39:20. > :39:27.they're cooked. Cooked and fried in wine and parsley? Wine and parsley
:39:27. > :39:30.and vinegar - oil, butter, potatoes, white wine vinegar. So we get that
:39:30. > :39:33.acidity. Romesco sauce is a beautiful sauce, a sauce
:39:33. > :39:39.traditionally always associated with seafood, but you can do it
:39:39. > :39:43.with anything, and I think it works well with strong-flavoured meats.
:39:43. > :39:47.It is a Catlin dish. All you do for it is the tomatoes we have chard,
:39:47. > :39:51.take off the skins, the peppers we have charred, take off the skins
:39:51. > :39:55.from that, then you fry a little bit of chilli, but it needs to be
:39:55. > :40:00.mild. It shouldn't be spicy, spicy. It should be a warm spice, so it's
:40:00. > :40:05.a builder rather than one of those that goes, raa! It shouldn't be
:40:06. > :40:14.fiery. We toast off those ingredients. We could use olive oil,
:40:14. > :40:17.but I don't want that big flavour. It doesn't smell of anything.
:40:17. > :40:20.doesn't. It was always said rapeseed oil is going to be our
:40:20. > :40:26.version of olive oil. I don't think that's true in the slightest. I
:40:27. > :40:31.just think it's a good, quality oil and works in its own right. I am
:40:31. > :40:34.just going to drain off this butter into there. This is a classic
:40:34. > :40:38.combination of potatoes and meat, and then we flip over that little
:40:38. > :40:43.bit of veal like that - beautiful. Do you have to cook veal through
:40:43. > :40:48.or... No. It can be pink. A little bit of butter goes into there now -
:40:48. > :40:53.only got it on one side. I am trying to taste this. Maybe I'll do
:40:53. > :41:00.it this way. There you go. I'll taste it. You decide what you think
:41:00. > :41:05.it tastes like. Tastes like car oil - no, it doesn't. It doesn't taste
:41:05. > :41:08.of anything. No. It's got slightly more after-taste than a veg oil.
:41:08. > :41:15.There is a little bit of pepperiness just at the end. No?
:41:15. > :41:19.You not getting that? Not really. OK. In goes the parsley with the
:41:19. > :41:22.vinegar, so that's delicious, OK? Now our Romesco sauce... Sorry. I
:41:22. > :41:27.didn't listen to the answer about cooking this through. Do you have
:41:27. > :41:30.to cook this through? No, it can be rare. All of this we roast together,
:41:30. > :41:36.puree it, then we end up with this absolutely delicious sauce. You
:41:36. > :41:41.have a little taste of this on its own, and it's glorious. You'll see
:41:41. > :41:46.it's got a little bit of warmth in it but not tonnes. That's delicious.
:41:46. > :41:50.Shall we do a smudge? Let's do it. What we need to do is get a little
:41:50. > :41:53.bit of sauce on the spoon. Stand the spoon upright with the sauce on.
:41:53. > :41:58.I am not going to do that now. Tell me the whole thing. I'll show you
:41:58. > :42:05.the move without any sauce on. So you do sauce on, down like that
:42:05. > :42:13.then the back of the spoon, you'll swirl it back. Not bad. Not bad.
:42:13. > :42:16.But if you do it - when you put it on if you go in and then... Oh, you
:42:16. > :42:18.didn't say that! LAUGHTER
:42:18. > :42:25.And actually, mine is more attractive.
:42:25. > :42:32.LAUGHTER And then to serve, we have our
:42:32. > :42:37.delicious sweet-and-sour potatoes. There we sit, our lovely piece of
:42:37. > :42:42.veal on there, have a touch more sauce with it. It is so delicious.
:42:42. > :42:48.There we go - a bit of a messy plate that one. We're done. Good to
:42:48. > :42:58.go. Ladies, would you like to try some veal? That's an amazing smudge.
:42:58. > :42:58.
:42:58. > :43:02.Do you like that smudge? Amazing. Have you had veal before, Katy?
:43:02. > :43:07.We should not be afraid of it. We should eat more of it because it's
:43:07. > :43:14.actually good for... What about the pudding? We're doing a delicious
:43:14. > :43:19.plum trifle. Do you like the veal? First time for everything. All our
:43:19. > :43:24.recipes are on our website. It is the same address if you want to e-
:43:24. > :43:27.mail questions for Katy or Deborah Meaden. Or Tweet us and send us
:43:27. > :43:30.your name. John Bishop is always welcome on our TV screens,
:43:30. > :43:40.especially doing the stand-up he does best. This week he's talking
:43:40. > :43:42.
:43:42. > :43:44.People in their 40s, we were introduced to the world of the
:43:44. > :43:48.animal kingdom through David Attenborough. And the problem is if
:43:48. > :43:53.you have ever watched one of those wildlife programmes with your
:43:53. > :43:57.partner, you always end up getting compared to it. Like I have been
:43:57. > :43:59.married now for 18 years - on and off, and always -
:43:59. > :44:02.LAUGHTER Always what happens is you sit
:44:02. > :44:05.there, you're watching a a wildlife documentary, and all of a sudden
:44:05. > :44:09.she thinks that reflects our relationship. There was a
:44:09. > :44:16.documentary on about six months ago about these emperor penguins that
:44:16. > :44:20.go down to the South Pole, and they're there in the Antarctic,
:44:20. > :44:25.they're there in sub-zero temperatures, and the female
:44:25. > :44:30.penguin will lay an egg, and the male penguin then has to stand on
:44:31. > :44:38.the egg for three months - three months - on the egg, standing there
:44:38. > :44:39.in minus 50 degrees while the female penguin is out with her
:44:39. > :44:44.mates clubbing! LAUGHTER
:44:44. > :44:50.Or whatever female penguins get up to, and then come back three months
:44:50. > :44:54.later, at which point he's nearly dead and he goes to get something
:44:54. > :44:59.to eat. We're sitting there on the couch, she's going, "Three months.
:44:59. > :45:06.You wouldn't do that for me, would you?"
:45:06. > :45:13."I babysat for you last week." "You wouldn't do that for me."
:45:13. > :45:18."I am not a peng win! You lay an egg, I'll sit on it!"
:45:18. > :45:28.You can experience more of his scouse charm on BBC One and BBC One
:45:28. > :45:31.
:45:31. > :45:41.HD. I am getting ready to pitch. Our next guest is from the Dragon's
:45:41. > :45:47.
:45:47. > :45:56.Den. Welcome back to the show, Shall we start with two? They are
:45:56. > :46:02.both lady things. The first one women like having cosmetic problems,
:46:02. > :46:08.so what we do is we invent a skin disease maybe. Which doesn't exist
:46:08. > :46:17.but we put fictitious things in papers and journals and we invent
:46:17. > :46:24.the cure. The cure is a placebo but women love buying cosmetic pills,
:46:24. > :46:29.so we invent something that doesn't exist and we invent a cure which
:46:29. > :46:35.doesn't exist. Could you be arrested for that? Technically that
:46:35. > :46:43.is - illegal. That's the word. Did you see my face trying not to
:46:43. > :46:50.smile? That's not a good look. other one, ladies like things don't
:46:50. > :46:56.they, enhancements. They like... What are we doing here? They like
:46:56. > :47:02.fake tan, fake teeth, everything. Ladies do? Yes, I've seen nit
:47:02. > :47:07.magazines. All ladies like long fingers, I've heard, so we invent
:47:07. > :47:13.finger extensions that glue on, so all ladies can have long fingers.
:47:13. > :47:17.That came into the Den once, but for cats. False fingernails for
:47:17. > :47:22.cats. That came into the Den. I didn't think that was a very good
:47:22. > :47:28.idea either. So is that potentially the most ridiculous pitch you've
:47:28. > :47:33.heard or have there been worse? think that definitely ranks with
:47:33. > :47:42.false fingernails for cats. They are great ideas. I will do it with
:47:42. > :47:46.Duncan. You could well get Duncan to invest. But he's never invested
:47:46. > :47:56.a Pakistani! He's saving it up for fingernail extensions. How is the
:47:56. > :47:59.
:48:00. > :48:04.show going, are you enjoying it? is the 9th series. We have a new
:48:04. > :48:10.drag gone. It is the first time in nine series we have had more than
:48:10. > :48:13.one woman. Is there a bit of rivalry or is it better, less of a
:48:13. > :48:18.boys' club? It is neither. We are all competitive. It is not about
:48:18. > :48:27.whether you are a man or a woman in dragon's defpblt we are all
:48:27. > :48:35.competitive. Having a new person, we all up our game She looks scary.
:48:35. > :48:42.She made her money through haul snadge Indeed. She has a -- she
:48:42. > :48:48.made her money through haulage? Indeed. She has a haulage business.
:48:48. > :48:53.You need people in the Den who are prepared to put her money where her
:48:53. > :48:58.mouth is. Hillary has got stuck in there. On seven series, how much
:48:58. > :49:01.have you invested in? 26 businesses and over �2 million. Which is
:49:02. > :49:07.interesting, because when you ask people, they think I never invest.
:49:07. > :49:12.I don't know how that works. team up a lot with other Dragons.
:49:12. > :49:19.Do those partnerships work well? Very well. I've done a lot of
:49:19. > :49:26.businesss with Theo. It worked well and we know how it works. He knows
:49:26. > :49:31.what he does and I know what I do. They all want your personal input.
:49:31. > :49:37.You've got 26 businesses of your own. There must be a time when you
:49:37. > :49:45.think, I can't do any more work. They are all in different phases.
:49:45. > :49:50.Some of them are baby business, and others... I have had two failures.
:49:50. > :49:57.They are all in different stages. And then I've got the really good
:49:57. > :50:04.businesses. Who has made the best investments out of the Dragons?
:50:04. > :50:09.Is there any dragon you wouldn't co-invest with? Peter maybe.
:50:10. > :50:15.there are different businesses for different reasons. One of my best
:50:15. > :50:20.investments, Facebook for foodies website, My Dish. That's one that
:50:20. > :50:25.Peter did not get. Sometimes you think, I wouldn't invest with you
:50:25. > :50:30.anyway, because I don't think you will add anything as a dragon. Not
:50:30. > :50:36.only am I choosing the right entrepreneur but the right dragon.
:50:36. > :50:42.Duncan is down with the kids. He invested in a band. No, that was
:50:42. > :50:46.Peter. Anything that you didn't invest in that you think you should
:50:46. > :50:49.have? I'm not a regret kind of person. I work hard to get that
:50:49. > :50:56.investment. If you don't get it on the terms that you are happy with,
:50:56. > :51:05.there is no point regretting. I suspect I might have missed Reggae
:51:05. > :51:11.Reggae Sauce. Je ne regrette rien. We had him on here and he must have
:51:11. > :51:17.said that a thousand times. We've got a funny clip hire. Peter Joans
:51:17. > :51:24.can rap. # Testing. We are going to do a bit
:51:24. > :51:31.of rap. I said a hip-hop # You don't stop the rocking
:51:31. > :51:36.# To the bang bang boogie... # How long are the pitches that you
:51:36. > :51:41.do? The longest one I've been involved with was three-and-a-half
:51:41. > :51:45.hours, so when people see us go from nought to furious in 30
:51:45. > :51:50.seconds flat, it could be three hours. And the shorths one I think
:51:50. > :51:55.has been 11 minutes, which is as long as it takes for them to do
:51:55. > :51:59.their pitch and us to say, "We're out." A lot of people have been
:51:59. > :52:04.asking, is it a good time at the moment to start up a business? Our
:52:04. > :52:09.country is in recession. Europe is collapsing financially. Is it a bad
:52:09. > :52:12.time to get involved in business? If you've got a good business
:52:12. > :52:18.proposition that's relevant now, you've got to think if it was
:52:18. > :52:24.relevant last year it may not be relevant now. But it could be a
:52:24. > :52:28.good time for business, because space clears. Businesses that
:52:28. > :52:34.survive because people are spending money, people are very careful how
:52:34. > :52:42.they spend their money in recession. It is hard to get a loan from a
:52:42. > :52:47.bank, isn't it? It is. But there are ache el investors that you can
:52:47. > :52:51.go to. If you have something edgy or risky, they are your best bet.
:52:51. > :52:54.With your businesses, are you worried about what's going on?
:52:54. > :53:01.Different businesses, different things. I would like to think we
:53:01. > :53:07.spotted, you know this, hasn't just hands. I sold my main business,
:53:07. > :53:12.West Star Holidays in 2007, just before the collapse. Because you
:53:12. > :53:18.knew it was going to collapse? thought, now is my moment. I had to
:53:18. > :53:21.do it when the market said it was ready. That's part of my reason for
:53:21. > :53:25.exiting. Businesses have to look forward and think, how is this
:53:25. > :53:29.going to affect my business? It might be a positive business. If
:53:29. > :53:32.you are offering a good service and people trust you, you will do well.
:53:32. > :53:40.That's what people are looking for. Very good advice, Deborah. Thank
:53:40. > :53:44.you for that. Time has run away and for that reason, I'm out of this
:53:44. > :53:50.interview. Deborah is staying around to invest in a dish with
:53:50. > :53:58.Simon. E-mail or tweet if you have any questions or weird pictures.
:53:58. > :54:04.Nothing as weird as Tim's please. There's lots more to encourages
:54:04. > :54:10.including Wayne's cocktails, Lucy's gadgets, and all of this.
:54:10. > :54:17.BBC is diving with the ocean giants. It's like jumping into six lanes of
:54:17. > :54:23.traffic... Simon is cooking crispy corn
:54:23. > :54:31.fritters. And JK Rowling asks, who do you think you are? He has risen
:54:31. > :54:34.in his profession. Mercury Prize nominee Katy B has
:54:34. > :54:44.Mercury Prize nominee Katy B has joined me and Simon to cook a
:54:44. > :54:52.pudding. I go to the mercury often. There is so much disappointment in
:54:52. > :54:57.the room. I hate to say that. It is the one thing where no-one really
:54:57. > :55:03.knows. It is an independent judging panel. They sit and bang through
:55:03. > :55:12.the albums and they only decide on the night, don't they? Really?
:55:12. > :55:22.is often a surprise, the Mercury. can't remember who won last year. I
:55:22. > :55:27.can't remember. Anyone know? And apparently when you win, your
:55:27. > :55:34.record sales go whoosh. Apparently. Did you cook? I can boil an egg,
:55:34. > :55:41.fry an egg. I can't poach an egg. You can't poach an egg! We'll teach
:55:41. > :55:49.you that before you leave today. it is all eggs, is it? Steamed
:55:49. > :55:56.vegetables. If you don't cook a lot, what do you eat? Eggs? Mashed
:55:56. > :56:02.potato. I like chicken. I like spicy chicken. Have you got your
:56:02. > :56:07.own flat? No. I still live with my parents. So your mum cooks all the
:56:07. > :56:13.food. She cooks really good food. Your mum is sitting at home going,
:56:13. > :56:22."Come on!" I'm away a lot and my schedule is really busy, so she has
:56:22. > :56:28.learned not to cook for me any more. There were quite a few arguments.
:56:28. > :56:34.She eats really healthy. Have you got a sweet tooth. Definitely.
:56:34. > :56:43.We are going to make a plum and ginger trifle. Shop-bought ginger
:56:43. > :56:49.cake, apricot jam and rum. Plums, stewed. The custard, milk with
:56:49. > :56:58.flour, grated ginger, squeezed all the juice out, sugar and eggs.
:56:58. > :57:03.feels more like an autumn dish. British plum season is in July. We
:57:03. > :57:11.always associate it with winter- time. Do you know what I like at
:57:11. > :57:18.this time of year? A green gauge. Do you? Yes, very good. Anyway...
:57:18. > :57:24.What's a green gauge? A green plum. Sweet but really nice. Small season
:57:24. > :57:34.but really nice. Are they better than normal plums? You can't do
:57:34. > :57:35.
:57:35. > :57:43.better. Apples are the Kings of fruit, in my mind. So... For the
:57:43. > :57:47.custard we add the milk. Whisk that in. At school there were lumps in
:57:47. > :57:53.the custard. We are making sure we don't get any. Whisk until it
:57:53. > :58:00.becomes a smooth paste. What did you eat at the Brit stkphool There
:58:00. > :58:05.was a canteen, but you -- what did you eat at the BRIT School? There
:58:05. > :58:12.was a canteen, but everyone went out. Some people went to the park.
:58:12. > :58:18.They were the naughty kids. Really? And there was a chip shop. You
:58:18. > :58:26.could get a chip roll. Or there was a canteen. They did alright food.
:58:26. > :58:32.Actually there was a kiosk and they did panini. What we need to do is
:58:32. > :58:40.get our catering up to the BRIT School, a little van outside.
:58:40. > :58:47.'n' roll food. They are arty types. We'll stick their sandwiches into a
:58:47. > :58:51.ciabatta and charge them an arm and a leg. We've whisked the ginger and
:58:51. > :58:56.the milk and the eggs. We are stirring so it doesn't catch or
:58:56. > :59:03.burn. After five minutes or so it becomes thick. We let it go cold
:59:03. > :59:10.and we end up with ginger custard. In here we've got loads of whipped
:59:10. > :59:14.cream. Katy, all of the cream out of there and into there, mix
:59:14. > :59:23.together. I read in the paper that food-related words that haven't
:59:23. > :59:29.made Steve Wright the Oxford English dictionary because of not
:59:29. > :59:34.enough use, spatulate is one. I want that to be a word that gets in.
:59:35. > :59:44.You could stick that in one of your songs. What does it rhyme with?
:59:45. > :59:52.
:59:52. > :00:00.Hate. I rate. Regulate. Regulate, yeah. That's
:00:00. > :00:04.your challenge for next time you come on, Katy, what song has the
:00:04. > :00:11.word "spatulate" in. You're looking massively impressed by that. OK. So
:00:11. > :00:15.all of that mixes together. What you end up now is that beautiful
:00:15. > :00:20.creamy custard. This is almost like the cream you get in the middle of
:00:20. > :00:24.a custard slice. You actually look like you're quite enjoying that.
:00:24. > :00:29.It's very therapeutic. With all of your pop education, didn't they say
:00:29. > :00:36.to you, "One day you'll end up on a cooking show making trifle?" Might
:00:36. > :00:41.be able to learn a few things. is beautiful. You can taste that in
:00:41. > :00:47.its own right. I love ginger. Yeah, that's gorgeous, yeah. Now this is
:00:47. > :00:53.all about assembling it. You can either do these as individual ones,
:00:53. > :01:00.but it's far nicer to do bigger ones. This is where we need
:01:00. > :01:04.Generation Game music. We break it up and pop it into the bowl.
:01:04. > :01:14.Trifling is another word we can add a definition to - getting families
:01:14. > :01:17.
:01:17. > :01:21.anymore, do they, Simon? No. All that goes in - chuck it in. This is
:01:21. > :01:27.the joy of trifling. We can be random with it. All of that goes in,
:01:27. > :01:31.then we add a good glug of rum on to there, then our lovely stewed
:01:31. > :01:38.plums, so what we do with our plums is pop them around the edge like
:01:38. > :01:41.that. We can do it with our fingers, so cut side up - this is not what
:01:41. > :01:45.you were imagining you were going to do today. Dig in. All of that
:01:45. > :01:49.goes around the edge like that. Just push them in. They go around
:01:49. > :01:54.the sides so it looks pretty. This is all about presentation. The
:01:54. > :02:00.flavour, you can slap it all in so it tastes delicious, but it would
:02:00. > :02:05.not look near as pretty as this is. This lovely plum-ginger juice we've
:02:05. > :02:12.got all gets poured in. We have no jelly, but traditional triefls
:02:12. > :02:17.don't have jelly in them. It's a modern invention. In goes apricot
:02:17. > :02:25.jam for flavour. Traditional trifles don't have jelly. They have
:02:25. > :02:28.jam? Yeah. Then spoon all of the custard into there.
:02:28. > :02:34.Lovely. This is all about building these things up. Then you need time
:02:34. > :02:42.for it to set, OK? So once all that goes in - you can slap it all in,
:02:42. > :02:47.Katy. All right. And then it will find its own level. Lovely. And
:02:47. > :02:56.then finally, we... Is that all right? Beautiful. That'll do. Then
:02:56. > :03:03.we add a big layer of cream once it's found its height, on the top
:03:03. > :03:10.and pop that in the fridge. Calorific. This delightful fella.
:03:10. > :03:13.Ooh! It sets really hard. We add a little bit of cinnamon which works
:03:14. > :03:17.beautifully with plums, then crystallised ginger, which works
:03:17. > :03:21.beautifully with the ginger in the custard. Finally, you can't have
:03:21. > :03:25.trifle without hundreds and thousands - like that. OK. So who
:03:25. > :03:31.would like to be mother? Tim, would you like to serve or would you like
:03:31. > :03:40.me to serve? No thank you. I want to shove my face in it, don't you?
:03:40. > :03:45.Wow! Less fruit, more cream, please! Katy, you first, as you
:03:45. > :03:50.made it. While you're doing that coming up, Wayne is going all
:03:50. > :03:54.savoury in cocktails, plus Deborah will be cooking the final dish.
:03:54. > :03:58.What is the final dish? Courgette and sweet corn it fromers. OK. A
:03:58. > :04:08.trip back in time now and a second chance for you to name the year
:04:08. > :04:10.
:04:10. > :04:20.that all of this happened. How is it? Mmm. Lovely. Deja View.
:04:20. > :04:26.
:04:26. > :04:31.# Huh, huh, huh, huh, huh belts came into effect just a month
:04:31. > :04:37.ago, and all the signs are that it's brought a dramatic reduction
:04:37. > :04:40.in deaths and serious injuries. BBC's Breakfasttime, Europe's first
:04:40. > :04:43.regular breakfast television service, received more than 1,500
:04:43. > :04:47.calls of congratulations from viewers within an hour of going on
:04:47. > :04:52.the air for the first time this morning. The compact disk player is
:04:52. > :04:56.in shops this morning. It works with a laserby. It will cost at
:04:56. > :05:06.least �450, but the experts reckon it's a sound investment.
:05:06. > :05:06.
:05:06. > :05:12.# I bought a ticket to the world # But now I've come back again #
:05:12. > :05:21.What's wrong? The dog ran away. away? Yeah. He said he had to go
:05:21. > :05:31.away and for me to be a good girl. He gave me this.
:05:31. > :05:38.
:05:38. > :05:45.one in this year, but how true is our guesswork? Debra, what year do
:05:45. > :05:53.you think that was, do you know? 1984. I went 5. What do you think?
:05:53. > :05:58.Definitely early '80s. '85? I went '85. For the first time I am 100%
:05:58. > :06:08.confident on this one. Don't say it. It was number one on a certain
:06:08. > :06:08.
:06:08. > :06:17.birthday year. Whisper it to me. The 13th. The 13th he said - the
:06:17. > :06:25.birthday - that's not a secret. you can work out the maths, I am 43.
:06:25. > :06:30.It was number one. I heard it at a disco. We have a classic twist on
:06:30. > :06:35.the bloody mary. This one is called Canary Mary. The name comes from a
:06:35. > :06:39.bar in Shoreditch called the Breakfast Club. We have some of our
:06:39. > :06:44.usual suspects like pepper and sauces - a bit of white pepper
:06:44. > :06:50.first is coming in... How did this become a hangover cure is what I
:06:50. > :06:55.want to know? Sea salt. There is really no such thing as a true
:06:55. > :07:01.hangover cure. By drinking more! Hair of the dog, they say. A little
:07:01. > :07:11.bit of grated ginger goes in there, then we're going to have a good
:07:11. > :07:17.obligatory double measure of vodka going in, and then we've got our
:07:17. > :07:23.yellow tomato juice in from the Isle of Wight. The pressed tomatoes
:07:24. > :07:29.add a little bit of sweetness. like it. It's good. Are you partial
:07:29. > :07:36.to a drink, Deborah? Orange juice, yes, obviously. That looks like
:07:36. > :07:41.orange juice. No, it's tomato. Instead of red pepper, we have
:07:41. > :07:45.jalapeno sauce. It's like a meal. One little dash of Worcester sauce.
:07:45. > :07:51.What's your favourite tipple, then? What do you like? Probably - it
:07:51. > :07:57.depends what season it is. I do like a nice cider Shandy in the
:07:57. > :08:02.summer. Ooh. That sounds nice. lovely hot summer day in Somerset.
:08:02. > :08:11.Crieder with lemonade. Yes, sorry. You're looking - that's not right.
:08:11. > :08:18.He looks horrified. He always looks horrified. Don't worry. Sweet?
:08:18. > :08:22.not proper bitter jumppy... flat cider. With cucumber, like a
:08:22. > :08:26.Pimm's. I mean, how much do you want? We'll make some money out of
:08:26. > :08:34.that. I'll tell you what, we'll just stick cider in ice and resell
:08:34. > :08:37.it. Someone's done that. That was a great business thing. Do you know,
:08:37. > :08:44.that absolutely regenerated... went mad, didn't it? Make it look
:08:44. > :08:49.orange. That's all right, yeah. We've actually got some actual
:08:49. > :08:53.pictures. I'll put this one to you whilst you're trying that. Good
:08:53. > :08:59.manners... You have a sip of that. You might need it after the pitch
:08:59. > :09:03.as well, Deborah. That's lovely. you like that? This is from Barbara,
:09:03. > :09:09."A phonetic dictionary, as you can't find a word in a dictionary
:09:09. > :09:13.if you can't spell it" - is that a good idea? How big would it have to
:09:13. > :09:18.be, this dictionary, because presumably however you pronounce
:09:18. > :09:26.the word, you could have it many different ways. That's delicious.
:09:26. > :09:33.What's in there that's different? Oh, it's the Hal peenio - that is
:09:33. > :09:36.absolutely... You notice I just rolled it without ice, mixed the
:09:36. > :09:44.ingredients. When you get watery tomato juice, it gets thin. It
:09:44. > :09:54.kills it, so rolling it, you keep that tixure. See, Wayne just said
:09:54. > :09:54.
:09:54. > :09:59."watered down" - you would spell that "daan". I have a little bit of
:09:59. > :10:03.fresh lemon juice, fresh pressed celery. Celery's juice is really
:10:03. > :10:08.good in drinks especially if you're going to complement it with drinks
:10:08. > :10:15.made from plants. We have agave syrup, which has a nice character,
:10:15. > :10:21.a shot and a half of silver tequila, 100% agave. You're selling this as
:10:21. > :10:26.a real natural drink. I like it. Really healthy! You can have one of
:10:26. > :10:33.these - two of these! I am in. about healthy beer, you know?
:10:33. > :10:40.going to polish it with these two! Apple lickure in there. Celery and
:10:40. > :10:46.apple is a classic combination. It works really well with the lemon
:10:46. > :10:53.and techealla, agave, to give it a bit of sweetness. I quite like,
:10:53. > :10:56.given the size of my heels this morning - "High-heeled shoes you
:10:56. > :11:02.can unscrew." That's a good idea, so you can go to work in your...
:11:02. > :11:09.These would turn into flats, then. Or you go out on a night out when
:11:09. > :11:14.you have had a few too many drinks you could waddle off. That sounds
:11:14. > :11:24.like a good idea but if you took the heel office that, they wouldn't
:11:24. > :11:27.
:11:27. > :11:30.be flat. Have you noticed all ideas are for women because they're the
:11:30. > :11:38.ones that... They're all your ideas, for women. I am a bit worried about
:11:38. > :11:48.you, Tim. Cosmetic ideas. False fingernails for cats were put
:11:48. > :11:56.forward by a man. Have a try of this. That's absolutely gorgeous.
:11:56. > :12:00.You have celery, apple... Thanks. If you want to mix either of his
:12:00. > :12:05.savoury cocktails go, to our website to find them. 70% of the
:12:05. > :12:09.earth is covered with 376 million trillion gallons of water - feel
:12:09. > :12:14.like Professor Cox now. Where better to film a new landmark
:12:14. > :12:18.series? There you go - voiced by Stephen Fry, this is the courting
:12:18. > :12:24.chase of the humped-back whales. It's Ocean Giants.
:12:24. > :12:34.This hot pursuit can last all day and cover miles of ocean. To stand
:12:34. > :12:43.
:12:44. > :12:47.a chance of catching the action, escalates to explosive shows of
:12:47. > :12:53.strength. Look at that. He's right in contact with him. You can see
:12:53. > :12:58.his peck fin. The other animal is colliding into him. Look at him
:12:58. > :13:05.pushing and shoving. See that flouk just flick over like this, and he's
:13:05. > :13:15.diving down, charging at somebody, pushing somebody away. For the dive
:13:15. > :13:49.
:13:49. > :13:59.team, it's like jumping into six by at 20mph. A male upends into the
:13:59. > :14:17.
:14:17. > :14:27.crucifix block, a tactic to stop a becomes more dangerous for the
:14:27. > :14:30.
:14:30. > :14:36.Ocean Giants tonight at 9.00pm on BBC One and BBC One HD. It's gadget
:14:36. > :14:41.day. Lucy Hedges is here and Katy B is here to trial out the first
:14:41. > :14:45.gadget. What is it? The Paper Jamz promicrophone. It's basically
:14:45. > :14:53.designed to make everyone sound like a professional singer? Even
:14:53. > :14:58.me? Not a chance. This amp we have has a load of effects to multiply
:14:58. > :15:03.your voice to make it sing like you have year singers behind you. You
:15:03. > :15:08.can effectively sing back at yourself in imperfect harmony. Katy
:15:08. > :15:18.has so kindly agreed to do a little demo. Hello, hello. I am going to
:15:18. > :15:23.
:15:23. > :15:32.That's really weird. I don't think that's enhancing your voice. Do
:15:32. > :15:40.chorus. This is like having a backing singer or choir behind you.
:15:40. > :15:45.# I can't go to bed with the lights on. #
:15:45. > :15:52.That works. Do you remember the big, pink microphones. I vaguely know
:15:52. > :15:58.what you are talking about and it echoed. Yeah! Like an ice cream
:15:58. > :16:05.cone. Yeah! No idea. And you can put songs in there? It comes with
:16:05. > :16:10.two tracks pre-loaded. We've got our song and you could sing over
:16:10. > :16:14.that. Exactly. And you can go to iTunes and
:16:14. > :16:21.download your tracks, three at a time. This is �35. What do you
:16:21. > :16:26.think of that? It is great. I would have loved that as a kid. What's
:16:27. > :16:32.have loved that as a kid. What's next? This is the the BlackBerry
:16:32. > :16:39.Bold 90906789 it's the first phone to sport the new OS7 operating
:16:39. > :16:45.system. Is it quicker? Night now backs a 1.2 gigahertz processor. It
:16:45. > :16:51.has liquid graphics display. Everything swipes and pans and
:16:51. > :17:01.zooms in a lot easier than before. If we go on-line, I can zoom in
:17:01. > :17:01.
:17:01. > :17:07.really easily. It is fluid, smooth. A lot slicker than before. It has
:17:07. > :17:13.720 video. It allows you to balance your business and personal life
:17:13. > :17:19.from one account, called BlackBerry Balance. You can do that with
:17:19. > :17:23.corporate work and not affect your personal side. It is a great way to
:17:23. > :17:30.eradicate the need to have two phones. That's fantastic. Another
:17:30. > :17:35.great thing about on the back, this is a near-field communication panel,
:17:35. > :17:40.the same technology you get with Oyster Cards, so in theory you can
:17:40. > :17:45.use the phone to pay for your crisps or bus pass. It is not in
:17:45. > :17:52.the UK yet, but it is coming. The fact that the BlackBerry has it is
:17:53. > :17:58.exciting: at the moment it is on Vodafone for three on �41 a month
:17:58. > :18:07.contract. It is coming in December in all other shops.
:18:07. > :18:12.This is really cool. This is the App Blaster. It's a plastic gun
:18:12. > :18:19.designed to enhance your iPhone gaming experience. Katy, put your
:18:19. > :18:25.fingers on both triggers. What these two conductive pads do, they
:18:25. > :18:34.are connected to the Triggers. One will pertain to bullets and the
:18:34. > :18:38.other to missiles. Katy looks a little crazy. She is shooting
:18:38. > :18:44.aliens which you couldn't see at home. This is footage from earlier
:18:44. > :18:47.in the office. The idea is you are in the office. The idea is you are
:18:47. > :18:52.playing in real life? That's the beauty about augmented reality. It
:18:52. > :18:56.is about super-imposing graphics and images into real-life
:18:56. > :19:06.situations. It is pretty sawsome isn't it? It is good that you can
:19:06. > :19:11.shoot real people as well. How much is that? That's �20. And the app is
:19:11. > :19:15.free of charge. Thank you to Katy and Lucy. If you want more
:19:15. > :19:21.information, go to our website - bbc.co.uk/somethingfortheweekend.
:19:21. > :19:26.Now, she's the world's best-selling author but knows little about her
:19:26. > :19:30.Gallic ancestry. JK Rowling asks, who do you think you are? I feel
:19:30. > :19:35.this weird pull towards Louis. He left France to go to London, a
:19:35. > :19:40.massive city that's also a foreign city, so he is an immigrant. That's
:19:40. > :19:45.very gutsy. And then I found the letters so moving. This very young
:19:45. > :19:55.man writing to his English girlfriend. Marion has told me he
:19:55. > :19:58.
:19:58. > :20:01.was a waiter who worked at the Savoy, so I'm going to London. Jo's
:20:01. > :20:08.great grandfather Louis arrived in London in the 1890s and worked in
:20:08. > :20:17.the City as a waiter, before and after the First World War. Louis
:20:17. > :20:23.was head wine waiter. And he got an award for it, a French award,.
:20:23. > :20:31.are joking. Not at all. It's a prestigious distinction. This was
:20:31. > :20:37.given to him in 1922. And here is his title in French. Fair play to
:20:37. > :20:42.him. For a working class Frenchman who has come to London, he's risen
:20:42. > :20:46.in his profession. Absolutely. And we are extremely lucky that the
:20:46. > :20:53.Savoy keep an archive of their former employees. This is Louis's
:20:53. > :20:58.card. The card contains his previous employment history.
:20:58. > :21:05.Ed you can see the creator of Harry Potter in Who Do You Think You Are
:21:05. > :21:09.on Wednesday at 9 on BBC One and BBC One HD would you ever delve
:21:09. > :21:15.into your family history? I'm not sure I would like what you found.
:21:15. > :21:21.I've got this image I've made up. I might stick with that. I think you
:21:21. > :21:28.have loads of skeletons in your cupboard. The more I get to know
:21:28. > :21:32.you... I'm cultivatingage edgy persona. Maybe. You can cook?
:21:32. > :21:39.only can't I cook, I don't. For 25 years I've managed to resist
:21:39. > :21:47.cooking and here I am, getting up early on a Sunday morning. The body
:21:47. > :21:55.language when Deborah walked in, and I know she doesn't cook. We are
:21:55. > :22:02.making courgette fritters. Celery salt, horseradish, Worcestershire
:22:02. > :22:07.sauce, cherry tomatoes. Flour, milk, spring onions, carrot, sweetcorn
:22:07. > :22:14.out of a tin, sugar, chilli point of order and eggs. Deborah Meaden,
:22:14. > :22:19.the first job for you. The milk the first job for you. The milk
:22:19. > :22:25.goes in there. The eggs go into there. I would hate my husband to
:22:25. > :22:30.get the impression I could crack an egg. We've had so many tweets from
:22:30. > :22:36.viewers with genius ideas. One of them is from Scott Richards. Egg
:22:36. > :22:43.yolk sauce in a bottle, because everyone loves an egg yolk on their
:22:43. > :22:49.chips? Do they? That was good timing. Half of the thing is in
:22:49. > :22:56.getting an investor on board is getting them whener in the mood.
:22:56. > :23:06.You have to work, Deborah Meaden. Whisk that and add to the flour.
:23:06. > :23:10.Can I use a fork? It is fine. It is delightful. Bless you, Deborah.
:23:10. > :23:16.There is always the worry that one week we will fall off air. This
:23:16. > :23:24.might be the week, Simon. Pour that into the floufrplt Legal pour?
:23:24. > :23:28.Literally pour. And then give it a whisk. Simon, have you got any
:23:28. > :23:35.ideas? Chefs always have grand ideas. I have mentioned on the show
:23:35. > :23:45.before, one of the things that frustrates me, when you have a food
:23:45. > :23:47.
:23:47. > :23:52.processor... When you use a food processor. When you start them up
:23:52. > :23:58.and get them to move, it never quite does it. I think there's a
:23:58. > :24:04.market for a food processor that works on a track or a spiral. When
:24:04. > :24:08.it goes in you can press spatulate mode or whatever you might call it.
:24:08. > :24:13.Spatulate is not actually a word. I'm not understanding any of the
:24:13. > :24:19.words, so don't pick up on spatulate! Here is your processor.
:24:19. > :24:25.You have all the stuff in from and when you turn it on, it goes, glug,
:24:25. > :24:30.glug, so I think there should be something that has rails, some kind
:24:30. > :24:34.of motion that helps it move. Deborah? I think it sounds like a
:24:35. > :24:41.good idea. Only because I'm listening to an expert. You should
:24:41. > :24:48.always know who the expert is in a room. Simon knows what he is
:24:48. > :24:54.talking about. Well done. We've got another tweet here, from Kate.
:24:54. > :25:00.Pyjama bottoms from when women are asleep which exfoliate the hairs
:25:00. > :25:05.while you sleep. No more shaving. That is such... Can you imagine
:25:05. > :25:15.trying to sleep with sandpaper strapped to your legs? LAUGHTER
:25:15. > :25:17.
:25:17. > :25:24.I've done worse, Deborah. 350-50 -- 50-50 flavoured toothpaste, bacon
:25:24. > :25:28.and eggs one end and mint at night? Not quite. I think I read that
:25:28. > :25:34.somebody called you up and asked to borrow money from you or something?
:25:34. > :25:39.I get quite a lot of that. Do you? One of them was rather charming. It
:25:39. > :25:43.said, "I've got no business investment, can you just give me
:25:43. > :25:49.some money?" You do admire the cheek really. Did he get the money?
:25:49. > :25:56.No. Do people stop new the street saying, "Deb remarks I've got a
:25:57. > :26:01.great idea ?" Does it get annoying? I don't mind. I like that people
:26:01. > :26:06.have got good ideas. That doesn't bother me. That's a great reason to
:26:06. > :26:11.stop me and talk to me on the streets. Have I ever invested in
:26:11. > :26:15.anybody who has stopped me on the street? Not so much. Say for
:26:15. > :26:21.example my idea, it is fine, but to get that to the marketplace, it is
:26:21. > :26:25.masses of money, investment and chance. I can't tell you the amount
:26:25. > :26:30.of times I say there's a thousand miles between an idea which we all
:26:30. > :26:32.have, thousands every day, on our sofas, and a business proposition.
:26:33. > :26:38.I'm looking for business proposition. We can all come up
:26:38. > :26:43.with great ideas but you've got to have a reason why you would do it.
:26:43. > :26:48.You've got to enter the market, you have specialist knowledge, you've
:26:48. > :26:58.got to give me something to make it a business prop sifplgts So we
:26:58. > :26:58.
:26:58. > :27:06.mixed if flour, -- proposition. So we mixed the flour, sweetcorn.
:27:06. > :27:16.These are our fritters. Our Bloody Mary tomatoes, in a hot panto
:27:16. > :27:18.
:27:18. > :27:24.seefrplt we add celery, sell -- in a pot pan to sear: we had celery,
:27:25. > :27:34.celery salt, horseradish and tomato juice. Shake. Pop in the oven for
:27:34. > :27:44.10-15 minutes until they are soft and we end up with glorious Bloody
:27:44. > :27:51.Mary tomatoes. Wow! We put a bit of rocket on the plate. You can use
:27:51. > :27:56.the cannery Mary that Wayne used in the came way. These cherry tomatoes
:27:56. > :28:02.with vodka, it is a simple pasta sauce. That would be glorious.
:28:02. > :28:10.is quite a drunken meal, vod characters tomatoes and a Balady
:28:10. > :28:17.Mary to wash it down with -- Bloody Mary to wash it down with. We are
:28:17. > :28:22.running out of time. We are done. Amanda, go for it. I can't wait for
:28:22. > :28:28.Deja View, the year. Over to Tim Deja View, the year. Over to Tim
:28:28. > :28:35.and Katy. The news headlines about the seat belt law, breakfast TV and
:28:35. > :28:40.the CD being launched. It was 1983. I was a couple of years out. I was
:28:40. > :28:45.closest. It was Wayne's birth day. Only a few more minutes. Alex
:28:46. > :28:51.Jackson says to you Deborah, do you have any good tips on successful
:28:51. > :28:55.pitching and presentation. If you were going to come into the den?
:28:55. > :29:00.honest. That's the single biggest thing. Be honest and be yourself.
:29:00. > :29:03.Don't try to go into this slick sales pitch and be somebody else.
:29:03. > :29:09.Be yourself and tell it as it is. If you have a good business
:29:09. > :29:13.proposition, it will come through. What we do is we pretend to be able
:29:13. > :29:18.to read people's futures through the stars or something, and charge
:29:18. > :29:23.them for finding out, maybe on a phone line. We just say nice things
:29:23. > :29:29.like, "You are going to meet a handsome man." It's aimed at women.
:29:29. > :29:35.LAUGHTER Women like that sort of stuff. They do. And make-up they
:29:35. > :29:44.like. You just study women all day long. I like kittens as well. I've
:29:44. > :29:50.got a handbag full of kittens. That's it. We are out of time.