:00:13. > :00:19.Good morning. We're live on Sunday 16th October.
:00:19. > :00:27.We're joined by the man who this week helped vote me off Celebrity
:00:27. > :00:33.MasterChef - boo - it's Gregg but thery biscuit base Wallace. If that
:00:33. > :00:42.wasn't enough star of Ashes to Ashes, Made In Dagenham, Daniel
:00:42. > :00:52.Mays. And the cooks and best of next week's telly. Something for
:00:52. > :00:53.
:00:53. > :00:57.the Weekend something. Good morning and welcome to
:00:57. > :01:01.Something for the Weekend something. Already this morning there's been
:01:01. > :01:04.some sport played. There's been some Formula One. If you do like
:01:04. > :01:08.Formula One but you're lazy and couldn't be bothered to get up at
:01:08. > :01:18.6.00 in the morning to watch it, could you get out of the room
:01:18. > :01:22.because I'm going to tell you the results.
:01:22. > :01:26.We have some viewers, readers who have large houses and might have to
:01:26. > :01:32.walk a long way. Jaoeu would imagine if you're in Redknapp
:01:32. > :01:37.Towers. -- I would imagine. They'll not have even reached the bay
:01:37. > :01:43.window. If I wait too long people might come back in. If you've come
:01:43. > :01:47.back in go back out again. This is hard this. I reckon they're
:01:47. > :01:50.out. In first place, Sebastian Vettel. In second place Lewis
:01:50. > :01:58.Hamilton and this third place Mark Webber. We're saying that because
:01:58. > :02:05.Mark Webber is on the show soon. Yeah.
:02:05. > :02:10.Your week? This was the week that I got voted off Celebrity MasterChef.
:02:10. > :02:15.I don't mean to laugh. It's not a laughing matter. It's the end of my
:02:15. > :02:25.career. I thought you did brilliantly to get as far as you
:02:25. > :02:32.
:02:32. > :02:37.got. Staying with us is Linda.
:02:37. > :02:41.I should have worn a tighter top. Were you really nervous standing
:02:41. > :02:45.there. Be honest, did you think you were going to go through? I don't
:02:45. > :02:49.know. What was weird when you're standing there, it's like, I wish
:02:49. > :02:53.the cameras wouldn't look at me. It's like that award thing, when
:02:53. > :03:00.you don't win the award when you want to go off.
:03:00. > :03:05.I just went up and went, Wallace, get me in - I didn't really. What
:03:05. > :03:10.did Linda cook? I don't know, curry, I think. Anyone can do that, Tim,
:03:10. > :03:15.anyone. The other videotape this week, a
:03:15. > :03:22.little clip doing the rounds on YouTube, there's this little girl
:03:22. > :03:27.called Sofia Grace Browning. I thought she looked littleer, eight
:03:27. > :03:30.years old and she's from Essex who has learnt the song Super Base.
:03:30. > :03:39.It's doing the rounds on YouTube but it's made it over to America
:03:39. > :03:49.and Ellen has stuck it on her show. Let's have a look.
:03:49. > :03:53.
:03:53. > :03:58."I said excuse me, so shy and...." # You got my heart baby running
:03:58. > :04:02.away. Beating like a drum and it's blown me away.
:04:02. > :04:10.Did you feel like, got that super base.
:04:10. > :04:18.Boom, boom, got that super base # She's not eight. She looks tiny on
:04:18. > :04:23.there. She has incredible timing. That's what astounded me. Did it
:04:23. > :04:28.make you jealous. A tad. She was flown over to the
:04:28. > :04:31.United States of America to be on the show to do that.
:04:31. > :04:36.It was quite impressive. Really talented.
:04:36. > :04:44.You're all going quiet on me, everywhere. I think Tim and I would
:04:44. > :04:48.be doing oupbl beyonce on YouTube this week to get a gig on Ellen.
:04:48. > :04:54.Daniel Mays is on the show today, one of Britain's top actors, you'll
:04:54. > :04:58.have seen him on Ashes to Ashes, Red Riding, Atonement, Made In
:04:58. > :05:03.Dagenham and Doctor Who. He'll be telling us about his new projects
:05:03. > :05:08.Tin Tin and Public Enemies. He's a fantastic actor and went to school
:05:08. > :05:14.with you? He did. We produce fantastic actors.
:05:14. > :05:23.Friend of the show, Gregg Wallace, one half of the MasterChef judging
:05:23. > :05:28.duo with John. Boo, boo, boo. ask Tim why he didn't put him
:05:28. > :05:33.through to the finals. But he's had a recent departure from food into
:05:33. > :05:38.the world of pop. But thery base cut base. If you
:05:38. > :05:44.don't know what that is, we'll show you later, it's a bloke who's made
:05:44. > :05:48.a song made out of all Gregg'sisation. It's very good.
:05:49. > :05:54.-- Gregg's sayings. E-mail your questions or petitions to get me
:05:54. > :05:58.back on the show. No, you're not allowed to do that. Yes, let's do
:05:58. > :06:02.that. Don't waste your time. I want the
:06:02. > :06:05.popularity. popularity.
:06:05. > :06:10.Gregg and Daniel, by the way any questions for them. Make sure you
:06:10. > :06:15.tell us your name. OK. What food are you going to give
:06:15. > :06:20.us today, Simon, or do for us today. We're going to start with naan
:06:20. > :06:25.bread with squashed tahini dips, we're making the naan bread and the
:06:25. > :06:32.mix has that lovely mix and sour thing going on. Main course is
:06:32. > :06:36.quite a grown-up one, butter poached hake with mussels. The
:06:36. > :06:41.process is complicated on the face of it, but it's actually quite
:06:42. > :06:46.simple. That's lovely. It does look lovely. The other week, Tim, you
:06:46. > :06:50.said a dish you'd eaten when you have too many colours and it looked
:06:50. > :06:56.cheap. It was too brighty orange, that prawn thing you ate. Too many
:06:56. > :07:01.colours, it looked cheap. Yeah, it was weird colours. It didn't look
:07:01. > :07:05.nice. I'm not that enamoured with the plate on that one, the dish.
:07:05. > :07:11.Really! I would have chosen something a little, can we look at
:07:11. > :07:16.it again, please, the plate. Yeah, you put it in a soup dish. I
:07:16. > :07:21.would have gone for something, I don't know...I probably would have
:07:21. > :07:24.gone something a lot flatter. Are you going to let him do this,
:07:24. > :07:29.Simon? Aesthetically the fish should stay up rather than down.
:07:29. > :07:36.The fish is on mash. It should stand up. Because you've put it in
:07:36. > :07:40.a dish you've lowered it. Anyway, I'm looking forward to
:07:40. > :07:45.dessert. It's national chocolate week. These are easy to do, it's a
:07:45. > :07:50.simple thing to do, it's loads of mixing, loads of drizling of
:07:50. > :07:56.chocolate, making bits of cake. Finally today, this is probably my
:07:56. > :08:03.favourite one, cauliflower cheese cottage pie. The joy of cottage pie
:08:03. > :08:09.topped with cauliflower cheese. potato in it? A mince bit, potato
:08:09. > :08:15.bit and cauliflower bit. Here's what else you can look
:08:15. > :08:18.forward to in the show today. Things don't get any clear are for
:08:18. > :08:28.Harry in Hidden. When will you be straight with me,
:08:28. > :08:38.what are you doing in my life? There's more brainless brilliance
:08:38. > :08:40.
:08:40. > :08:45.in Burnstown. And Palin, Cleese and the gang in
:08:45. > :08:49.the holy Flying Circus. I wouldn't mind being in a musical, it's got
:08:49. > :08:52.mind being in a musical, it's got to be worth a few quid!
:08:52. > :09:00.Great shows there and Wayne will be showing us a few great cocktails.
:09:00. > :09:04.What have you got for us. A great new bur Bonn -- bourbon drink I
:09:04. > :09:07.discovered in Berlin. Also, London cocktail week and it's the last day
:09:07. > :09:10.for rum fest so I'm going to introduce to you a nice 18th
:09:10. > :09:15.century rum drink, not from the Caribbean but from Glasgow, believe
:09:15. > :09:20.it or not. Wayne's life is one big fat
:09:20. > :09:25.cocktail. Travels the world drinking. That's his job. Great
:09:25. > :09:28.thing there are loads of food weeks and stuff like that, national choc
:09:28. > :09:33.week, but in the booze industry every week, it's like Caribbean rum
:09:33. > :09:42.week this week, as opposed to South American rum week.
:09:42. > :09:47.We're going to start with a bit of naan bread with a butternut squash
:09:47. > :09:54.dip. Butternut squash dip we've roasted, cut in half, ol I will oil,
:09:54. > :10:02.roast. Naan bread, flour, baking powder, sugar, milk, oil, brush it
:10:02. > :10:05.with melted budth butter, mint, lemon, hot sauce, tahini, molasses
:10:05. > :10:10.and yoghurt. How long do you roast the thing? A minimum of 20 minutes.
:10:10. > :10:15.You want to have it on a medium heat, if you wroes it when it's too
:10:15. > :10:18.hot you get a crispy edge, you want it to be soft. You could boil this
:10:18. > :10:24.and get it soft, but there's something about roasting squash
:10:24. > :10:28.that gives it that flavour. I think. Would you agree? I agree. First
:10:28. > :10:37.thing, pop the flour, the baking powder and the sugar into the bowl
:10:37. > :10:47.and give it a quick mix around. Then, in that bowl, combine the
:10:47. > :10:54.milk and the oil, give that a quick stir, a pinch of salt, that's veg
:10:55. > :10:58.oil. The moisture will help can cook. Gradually add the wet
:10:58. > :11:03.ingredients into it, you can whisk the oil and milk together but you
:11:03. > :11:11.don't have to, it will separate anyway. All that goes in and it's
:11:11. > :11:18.making a simple dough. All in together? I didn't know if
:11:18. > :11:21.Tim was watching me, and he would say "oh, not like that" You can do
:11:21. > :11:26.it by hand. Once it comes together like that, now get your hands in.
:11:26. > :11:29.Did you make any bread when you did MasterChef? I thought you were
:11:29. > :11:34.asking me then. I did ginger biscuits.
:11:34. > :11:41.His ginger biscuits, they're great. I added fresh ginger, I don't think
:11:41. > :11:46.you had yours with fresh you ginger. It makes a little bit gooey inside.
:11:46. > :11:51.I went to the House of Commons this week. Absolutely brilliant. I loved
:11:51. > :11:56.it. How come? I was doing a little speech with the Speaker about
:11:56. > :12:00.tennis, you know I'm promoting this tennis website, free website. I
:12:00. > :12:05.went to talk to the MPs to try to get them to spread it in their
:12:06. > :12:11.areas, to try to encourage people to play tennis. The Rt Hon Stephen
:12:11. > :12:16.Hepburn MP for Jarrow came and found me, top man, big Sunderland
:12:16. > :12:23.fan and said "Why don't you come for a drink in the MPs' bar?" What
:12:23. > :12:29.a good night! I just hung out with loads of MPs from Liverpool. It was
:12:29. > :12:33.really good fun. Is that your next career? I really enjoyed it. I
:12:33. > :12:39.couldn't help myself, I was like - right politics, let's talk about
:12:39. > :12:46.schooling. They loved it. Were they all listening to you? Not enough.
:12:46. > :12:54.Not enough. Any great policy ideas for them?
:12:54. > :13:00.Yes, I was. I was. Really. Thais a shock! And then they would --
:13:00. > :13:05.That's a shock! I met loads of people. I'm hopefully going to
:13:05. > :13:08.watch PMQs soon, in a few weeks. The Speaker is going, I'm going as
:13:08. > :13:13.a guest of his hopefully. It was good.
:13:13. > :13:18.You've done it, that's it. Brilliant. Let it rest for 15
:13:18. > :13:26.minutes. There's no yeast in this, it's a simple naan bread. Then I
:13:26. > :13:32.need you to divide that one into four and roll it into balls. You
:13:32. > :13:37.could use a knife if you want. Have you been to the House of
:13:37. > :13:44.Commons? I have. A friend of mine was there years ago and I was in
:13:44. > :13:48.the members' bar. It's amazing. The pictures. It's an amazing building.
:13:48. > :13:52.A bit of flour. I think there's a great career for you there, Tim.
:13:52. > :14:00.The not as if you hold any strong opinions about anything! Really!
:14:00. > :14:04.You don't have much to say. Did you overcome that natural,
:14:05. > :14:09.inherent shyness you have, when you were there?! I was thinking, I
:14:09. > :14:16.won't say anything and then I had a couple of lagers, I think they
:14:16. > :14:22.should do before every PMQs and get the debate going a little more.
:14:22. > :14:26.Let's roll it a bit like that. We're trying to, you make a sort of
:14:26. > :14:33.circle from it. Then at the last minute we pull it out so you end up
:14:33. > :14:40.with a lovely tear drop shape. If you have your tandoori oven at
:14:40. > :14:43.home you slap it against it. The problem is that I don't have an
:14:43. > :14:48.allegiance to any party at the moment. I'm a swing voter, anyone
:14:48. > :14:54.can persuade me. I think that would be the difficult thing. The older
:14:54. > :14:58.you get, I think, you become political sized with a small p
:14:58. > :15:02.rather than a capital p, I feel that's the state of the country at
:15:02. > :15:07.the moment. You see bits and bobs more from all sides, I agree with
:15:07. > :15:12.that or I don't. Are you saying I should start a new party. A better
:15:12. > :15:17.one than the other three? Yes, yes. Is that what you're saying stp
:15:17. > :15:23.I haven't done anything yet, am I going to do anything, do you not
:15:23. > :15:32.know I'm a MasterChef semi- finalist! I do, we just have the
:15:32. > :15:37.pipers coming in! They've not made it, we'll have to do without. So,
:15:37. > :15:43.what we're going to do with the dip, scoop out the roasted flesh and
:15:43. > :15:49.stick it in there and pureee it. Do you need these or have I just
:15:49. > :15:59.done this for...they're quite good. Now that you have the circle hold
:15:59. > :16:00.
:16:00. > :16:07.one part and tug it so you get a tear drop shape.
:16:07. > :16:15.Then, what we're doing, we're cooking these. Naan bread is fab.
:16:15. > :16:18.It's glorious. We don't often do bread on the show because the
:16:18. > :16:26.process we're out of time without having done the dip yet.
:16:26. > :16:30.You can see, as it starts to cook look at those fellas, beautiful.
:16:30. > :16:35.So, this is a simple recipe. We don't often do bread on the show
:16:35. > :16:39.because it is a long process. I like making things like, simple
:16:39. > :16:49.flat breads where you're not waiting for it to rise particularly.
:16:49. > :16:50.
:16:50. > :16:56.It's about the flavour. Deplore yus. Let me -- glorious. Let me chop
:16:56. > :17:00.some mint. That's fine. In a MasterChef semi-finalist way, if
:17:00. > :17:06.you could scoop all of that into the bowl and then everything that's
:17:06. > :17:10.on there put it in and mix. Have you carried on cooking as much,
:17:10. > :17:16.Tim, since you've been finished? you know what, obviously I do stuff
:17:16. > :17:21.on here all the time. But it has made me, I'm a bit better at
:17:21. > :17:27.everything. It did make me, because I had to up my level a bit. Not
:17:27. > :17:32.good enough but...But You're still pretty passionate about doing it?
:17:32. > :17:36.do cook good food. It did disappoint me when I was robbed of
:17:36. > :17:43.my rightful place in the final! Because of that. You're going to
:17:43. > :17:50.have to let it go. Are you going to hold on to it forever. Everything
:17:50. > :17:55.in there, yoghurt, molasses, tahini, ground Sesame seeds, hot sauce and
:17:55. > :17:59.lemon juice. Do you remember when Terry Henry
:17:59. > :18:03.hand bald it and Ireland didn't get through. It was much like that. On
:18:03. > :18:09.Twitter everyone was horrified, they were all going, it's a
:18:09. > :18:13.disgrace, get Gregg off that show! Outrage. I've known Gregg for a
:18:13. > :18:17.long time and I always thought until this week he was a fairly
:18:17. > :18:26.decent bloke! To be honest with you, he's not only let you down, Tim,
:18:26. > :18:32.he's let himself down, to be honest. I had a lot of respect from the man.
:18:32. > :18:36.Torrode, you don't expect anything. He's been on the show. And I did
:18:36. > :18:42.introduce him as friend of the show. Former friend of the show.
:18:42. > :18:47.What do I do now? Have a taste, are you happy with that. So that's it,
:18:47. > :18:53.naan bread and sauce. You have that lovely flavour of the squash.
:18:53. > :18:57.You've cooked the naan bread. We have naan bread on there, then
:18:57. > :19:03.spoon all that into the bowl, however you feel as a MasterChef
:19:03. > :19:10.semi-finalist. We brushed oil on to cook it and
:19:10. > :19:20.finished it with butter to get that lovely delicious buttery flavour.
:19:20. > :19:26.This is buttery biscuit base. Hh-mmm I was looking forward to
:19:26. > :19:31.tasting that. That's great. Can I take a bit of that home. Go for it,
:19:31. > :19:35.don't let Gregg have any. Main course. Butter poached hake
:19:35. > :19:45.with mussels. These can be found with all our
:19:45. > :19:48.
:19:48. > :19:55.recipes on the website. OK. Third week into the Philip
:19:55. > :20:01.Glenister vehicle and it feels like the mist might be lifting from this
:20:01. > :20:05.conspiracy-laden drama, or are they, this is Hidden. We have a file
:20:05. > :20:11.together, I've seen it I put it together. Why go to all that
:20:11. > :20:14.trouble? I wanted to know who I was talking to? When are you going to
:20:14. > :20:20.be straight with me, what are you doing in my life? My parents were
:20:20. > :20:26.murdered 20 years ago and I want to know why.
:20:26. > :20:31.Your parents! Yes. Your mother and your father? That's funny, because
:20:31. > :20:39.I had lunch with your father this afternoon, and for a dead man he
:20:39. > :20:42.looked well to me. Nigel? Yes, Nigel, He's not my father, he's my
:20:42. > :20:48.Guardian. You still haven't answered my question, what are you
:20:48. > :20:52.doing in high life? 20 years ago Styles executed my parents, a week
:20:52. > :21:01.ago he hired quirk to kill me. I've been looking for Styles all my
:21:01. > :21:06.adult life. We're looking for the same man, Harry.
:21:07. > :21:09.Try to unravel the plot of hidden Try to unravel the plot of hidden
:21:09. > :21:14.on Thursday at nine. Our first guest starlted his career
:21:14. > :21:17.on a fruit and veg stall on the Covent Garden market before joining
:21:17. > :21:22.the MasterChef team where he's become known as the cooking woman's
:21:22. > :21:25.crumb pet and his amazing catch phrases have been christened
:21:25. > :21:31.Wallace-isms. It doesn't get tougher than this. Boom, boom,
:21:31. > :21:36.shake the room. Happy days.
:21:36. > :21:41.You poured a little bit of sunshine into our studio. It's like a smoked
:21:41. > :21:47.fish porridge. Dahh, dah.
:21:47. > :21:52.Is that good There's not a bad one. A bit bland and stodgy. We are
:21:52. > :21:56.loving it! I'm more exhausted than she is.
:21:56. > :22:03.Welcome back to Something for the Weekend something. Gregg Wallace.
:22:03. > :22:08.Mate, I'm sorry. Why on earth did you choose the sexy glamour model
:22:08. > :22:13.over the male TV presenter to get through to the final? John is not
:22:13. > :22:20.on here today, not here to defend himself, but I wanted to put you
:22:20. > :22:23.through. In fairness, I got to the semi-, I
:22:23. > :22:26.turned up at the semi-final day and I thought I did well becauseity
:22:26. > :22:29.started terribly and I started doing better and better and got
:22:29. > :22:34.through to the semi-final stage and I turned oupb that day and the
:22:34. > :22:40.standard of cooking I was like, wow, these guys are hand making their
:22:40. > :22:46.own pasta and, I mean, just incredible what they were doing.
:22:46. > :22:50.thought you had a really good competition, you progressed really
:22:50. > :22:54.quickly. You are proof of how tough that competition is. The celebs
:22:54. > :22:57.have a bit of a giggle at the start but then the competition gets to
:22:57. > :23:01.them. They seem to become absolutely involved. You see them
:23:01. > :23:06.sweating, close to tears, you can't imagine it taking over like that.
:23:06. > :23:11.It does and he's evidence of it as well. MasterChef gets under your
:23:11. > :23:15.skin. I think because they fill -- they feel the progress they're
:23:15. > :23:19.making and do pro-kitchens and then as they start to achieve stuff they
:23:19. > :23:22.really get into it. Part of the shrof love of celeb, and part of
:23:22. > :23:25.the joy is seeing the people you love on television, seeing the real
:23:25. > :23:30.them, sweating, laughing or close to tears.
:23:30. > :23:35.They practise and practise, I did. These guys just went an extra level,
:23:35. > :23:38.some of them. Some of the guys on there really uped their game.
:23:38. > :23:41.Especially when you get the sportsmen. We have Phil Vickery on
:23:41. > :23:46.there now, these people don't do things by half. As soon as they
:23:46. > :23:50.join the competition, that is it. It always surprises me how quick
:23:50. > :23:53.the progress is. When the celebs come, how quick they start to
:23:53. > :23:58.produce really good food. You as well. With you, because you work
:23:58. > :24:02.with baldy over there, Simon, you're used to tasting good food.
:24:02. > :24:08.You knew what it looked like and should taste like but you didn't
:24:08. > :24:14.always have, what do the football guys call it techies.
:24:14. > :24:20.I did turn up there thinking it would be easy, knock up a bit of
:24:20. > :24:25.dinner. Then I realised I was out of league. If you want, you need
:24:25. > :24:32.vast knowledge. Without kissing up to you, you have a good palate.
:24:32. > :24:37.good at tasting food, not cooking. What was Tim's best dish? I can't
:24:37. > :24:42.remember. I've tasted so many dishes. What dish were you most
:24:42. > :24:47.proud of? The scotch quails egg. When I cut them. Yeah, they were
:24:47. > :24:52.runy, that's a difficult thing to do. That's where I got the most
:24:52. > :24:57.confidence. How good are the celebrities in comparison, to not
:24:57. > :25:03.the chef's MasterChef but the amateur MasterChef? They don't,
:25:03. > :25:08.when you get through to the final three, I would say yeah, the
:25:08. > :25:13.standard is comparable but during - - excuse me - during the heats, no.
:25:13. > :25:16.You celebs are a league below. What fascinates me about that is how
:25:16. > :25:21.steep the learning curve is and how quick you progress. But some of the
:25:21. > :25:24.amateurs that come on the series, there will be a new one of those
:25:24. > :25:28.next year. Sometimes you have to check out their backgrounds they
:25:29. > :25:31.cook like pros. That's why they come on to the programme, they love
:25:31. > :25:35.cooking and want to be recognised for their ability. I think they
:25:35. > :25:39.also want to fine out how good they are. They cook for people who love
:25:39. > :25:44.them and tell them how good their food is. I think it's the same with
:25:44. > :25:48.celebs. The final is next stphaet We have another Friday night and
:25:48. > :25:53.then the Saturday night we announce the winner, we're down to three. We
:25:53. > :25:56.take them to Ireland, it's one of my favourites, they work with the
:25:56. > :26:01.ferocious Michael Caines. A gentleman, lovely man, but I had no
:26:01. > :26:04.idea how ferocious he was. The bit that I think always looks so scary
:26:04. > :26:08.when they have to cook for vast sums of people, like 150 people,
:26:08. > :26:12.for me you can be the best cook in the world for your family but
:26:12. > :26:16.trying to pull a off! That's a different sort of skill, that's
:26:16. > :26:19.keeping your nerve, organisation and that is pure, pure graft.
:26:19. > :26:23.soon as I said you were coming on the show, everybody wants to know
:26:23. > :26:29.one thing, what do you think of your buttery biscuit base song?
:26:29. > :26:34.Jaoeu love that. As soon as I saw that I was crying with laugh --
:26:34. > :26:42.laughter. I like, I like the butter biscuit
:26:42. > :26:48.base, # Butter biscuit base. Acid like the buttery biscuit base.
:26:48. > :26:58.Hard, soft. Base, I like the buttery biscuit base. But it needs
:26:58. > :27:12.
:27:12. > :27:16.Wobble, wobble, wobble. We got another -- we got to number 36 in
:27:16. > :27:22.the charts with that. Unbelievable. Pl If you want to watch the whole
:27:22. > :27:26.of it, I put it on Twitter. Do you like it? Jaoeu love it. Do you know
:27:26. > :27:29.the guy who has done it? I haven't but he kneed the permission from
:27:29. > :27:33.MasterChef to put to out there. We sent the proceeds to children in
:27:33. > :27:37.need. He's a good guy. It must have taken him months. It's such a
:27:37. > :27:41.compliment, when people do things like that. Do you know every
:27:41. > :27:48.Christmas they do the anti-X-Factor song these days, they should do
:27:48. > :27:51.that as well. I hope you don't mine, I was at a party last night, a 50th
:27:51. > :28:00.wedding anniversary, Tom and Noreen Prat at the Savoy, I want to say,
:28:00. > :28:05.well done, guys. A proper Cockney knees-up at the Savoy. 50 years!
:28:05. > :28:11.You're also a restaurateur these days, is that true? I call it a caf,
:28:11. > :28:15.120 seater in Putney. I've been there. Did you like it? I did, yes.
:28:15. > :28:18.I had lovely fruit and yoghurt for breakfast. We're open from 8.00 in
:28:18. > :28:25.the morning all the way through to the evening. Is it different to be
:28:25. > :28:29.that side of it, though? My wife who's here Heidi refuses to go
:28:29. > :28:34.there with me, she says I don't see you enough anyway, I thought I
:28:34. > :28:37.could sit down, play, enjoy people, I get nervous, I start looking at
:28:37. > :28:40.all the plates going by. Asking people what they think. I'm not
:28:40. > :28:43.enjoying it as much as I thought I would. What's it like, you're
:28:43. > :28:49.turning up to other people's restaurants to eat, do they make a
:28:49. > :28:55.fuss, do they get nervous? I don't get -- I don't know if they get
:28:55. > :29:05.nervous, but they make a fuss, no more dodgy tables by the gents!
:29:05. > :29:06.
:29:06. > :29:11.We're turning the tables on MasterChef judge Gregg and get --
:29:11. > :29:14.getting him to cook the dessert and any questions for him or top actor
:29:14. > :29:19.Daniel Mays. If you can't remember from previous
:29:19. > :29:24.weeks what you have to do in this nostalgia-based quiz there's no
:29:24. > :29:25.chance of you recalling the year of the song, event and film in today's
:29:25. > :29:35.the song, event and film in today's deja view.
:29:35. > :29:35.
:29:35. > :29:40.# Dancing round the moonlight, everybody feeling Brize.
:29:40. > :29:43.# Such a fine natural sound, everybody's dancing in the
:29:43. > :29:48.moonlight. # The latest instalment in the Harry
:29:48. > :29:52.potter story is out tomorrow. The fourth book in the series by JK
:29:52. > :29:55.rolling. This is the terrain the relatively
:29:55. > :30:00.inexperienced British explorers have to conquer. The women
:30:00. > :30:06.persevered to become the first British women to walk to the South
:30:06. > :30:16.Pole. Ford has confirmed it's to stop making cars at its Dagenham
:30:16. > :30:27.
:30:27. > :30:37.(phone rings) Hello. Hello, cine. Who's this,
:30:37. > :30:38.
:30:38. > :30:44.It's me, Bobby, your boyfriend. Any sign of Gregg?
:30:44. > :30:49.OK, we have to guess the year of that. Is that ten years old?
:30:50. > :30:58.feels older, but I don't know, is that just me. I am ekeing away from
:30:58. > :31:08.me. I'm going 2000. I'll go 2001 then. Oh, I'm changing it to 1997.
:31:08. > :31:12.It does feel pre-millennium. People laugh at us now we're so bad.
:31:12. > :31:18.Constantly. Now, then, we asked you last week
:31:18. > :31:23.to take pictures of yourself naked with our food so... I don't know
:31:23. > :31:25.about you, but I envisaged it to be a lot of ladies. I did. That was In
:31:25. > :31:29.My Head. Lots of pictures of ladies. A bit
:31:29. > :31:33.like with the Formula One result earlier on, if you're of a nervous
:31:33. > :31:37.disposition leave the room now! Because, unfortunately, Tim, some
:31:38. > :31:42.of the pictures we can't show you were very interesting but the ones
:31:42. > :31:50.were very interesting but the ones that we can...this, Jason dozen
:31:50. > :31:57.from Bolton here, in case you're interested, butternut squash. He is
:31:57. > :32:00.just enjoying himself far too much. It looks like a 1970s German bloke.
:32:00. > :32:06.You almost want subtitles underneath that one.
:32:06. > :32:12.There are other pictures we can't show. Carpet burns! Absolutely
:32:12. > :32:16.brilliant. However, this one, Ollie from
:32:16. > :32:21.Worcestershire who also made the butternut squash. I hope now, Ollie,
:32:21. > :32:29.that all your mates are texting you like mad, taking the Mickey out of
:32:29. > :32:34.your. What's his name? Ollie. You're a brave man.
:32:34. > :32:40.Back to normality, Claude from Barnsley made the ribs cola. What
:32:40. > :32:45.you can't see here, he has no trousers in that one because we cut
:32:45. > :32:48.it off. If you are going to have a go. You don't have to be naked but
:32:48. > :32:53.if you want to be, that's fine. You don't have to be.
:32:53. > :32:59.don't have to be. E-mail the show...
:32:59. > :33:03.It wasn't quite what we intended that one. It's funny what you
:33:03. > :33:06.imagine and what you get. All right, we're making the main
:33:06. > :33:10.course. We're going to do butter poached hake, a nice piece of hake,
:33:10. > :33:14.it's a great fish, I love it. Part of the cod family, lovely flavour,
:33:14. > :33:19.delicious, well priced at the moment as well. Butter, shallots,
:33:19. > :33:25.garlic, thyme, white wine and with it a bit of mashed potato but also
:33:25. > :33:31.some mussels we've cooked, lemon juice and edamame beans, but we
:33:31. > :33:38.could use broad beans if you wanted. Cook down the middle and into half
:33:39. > :33:43.moons and I'll do a bit of garlic. Do you remember last week I went to
:33:43. > :33:49.that amazing pop-up restaurant of Thomas Keller's in Harrods, he's
:33:49. > :33:55.one of the finest chefs in the world without doubt. Did he know
:33:55. > :34:01.who you were? No, I didn't meet him. I interviewed him a few years ago
:34:01. > :34:06.for something else. Where's he from? California. A lot of what he
:34:06. > :34:14.does is cooking in a water bath, basically. One of his classic
:34:14. > :34:18.dishes is butter poached lobster. So, he's in a bath cooking!
:34:18. > :34:23.That's what I'm thinking. Brilliant. That's exactly what he
:34:24. > :34:27.does. Maybe there's a book in that for us, Tim. One of his famous
:34:27. > :34:31.dishes is butter poached Maine lobster.
:34:31. > :34:35.I thought, could you do that without, the baurt bath equipment
:34:35. > :34:40.is very difficult, cooking thing at a controlled temperature. I
:34:40. > :34:45.wondered, could we do this without having it, could we poach it? This
:34:45. > :34:50.is a butter poaching liquid, what we end up with is all the delicious
:34:50. > :34:55.richness of butter. So we have garlic in there, shallots, chuck in
:34:55. > :34:59.thyme and cook it out for three to five minutes until the shallots
:34:59. > :35:04.become nice and soft. A bit of salt and pepper goes in
:35:04. > :35:09.there. Crank the heat up, add a glug of
:35:09. > :35:17.white wine and you reduce the white wine down to almost nothing. It's
:35:17. > :35:22.about building up flavours. Once that has come down, then we add
:35:22. > :35:26.some stock into there, I'm using chicken stock in this, I like
:35:26. > :35:30.poaching fish in chicken stock rather than fish stock so you don't
:35:30. > :35:35.have the overpowering fishyness. That comes up to the boil and once
:35:35. > :35:39.it's boiled, little by little we add a touch of butter into this.
:35:39. > :35:44.It's rare that we do chefy things on the show, really. If you want to
:35:44. > :35:50.do this show and do it in a different way, poach in the normal
:35:50. > :35:52.way, have your normal poaching liquor and add a couple of knobs of
:35:53. > :35:58.butter. This is a very nice thing to do.
:35:58. > :36:03.Make a load and then save it. Once it begins to melt add a little
:36:03. > :36:08.more butter, stir it around. What you're getting is a lovely flavour,
:36:08. > :36:12.the only thing we haven't done, is we haven't reduced the white wine
:36:12. > :36:16.down. If you were in the final of MasterChef, if Gregg had done his
:36:16. > :36:19.job properly and got you into the final, this is a nice technique to
:36:19. > :36:24.be able to do. It's a technique that takes a little bit of setting
:36:24. > :36:29.up, once you've done it the flavour is lovely. Once you start to felt
:36:29. > :36:38.that slightly, it comes off the heat and then blend it. Get the
:36:38. > :36:46.soup blender at the bottom and blend it so you emulsify the liquid.
:36:46. > :36:52.Now we have the shallots, thyme and garlic and as it comes together the
:36:52. > :36:58.butter begins to emulsify. It smiles all right.
:36:58. > :37:02.Ours is thin at the moment because we didn't reduce the wine down.
:37:02. > :37:06.Wow, that smells really good. Really nice, rich flavour. Pop it
:37:06. > :37:10.back on the heat, bring it up to the boil and when it comes up to
:37:10. > :37:15.the boil we drop it down to a simmer and we pop our piece of hake
:37:16. > :37:21.N or salmon or cod, whatever you want to do. In here, this is what
:37:21. > :37:27.we've got, we have this lovely bit of fish poaching away, every now
:37:27. > :37:37.and again, if it sticking above the surface gives give it a bit of a
:37:37. > :37:38.
:37:38. > :37:44.Base. To have a little smell of that, get
:37:44. > :37:48.your knows in there. Biggest news of the week, Stone
:37:48. > :37:55.Roses rumoured to be getting back together. Many from Stone Roses,
:37:55. > :37:59.top man, said if the Specials got back together he would reform the
:37:59. > :38:04.Roses, and the Specials have been back together for a few years now.
:38:04. > :38:10.You went to see them. Friday night. Best band in the world together,
:38:10. > :38:16.how were they? Absolutely fapbt city -- fantastic.
:38:16. > :38:21.Had a drink with Brad afterwards. I saw them when they first came back
:38:21. > :38:26.as did you. They were better than ever. You have the right hair cut
:38:26. > :38:29.for it! It's funny because when you go the crowd is full with blokes
:38:29. > :38:35.with the same hair cut as me and wearing all the labels you
:38:35. > :38:39.associate and trying to relive our youth, me included.
:38:39. > :38:43.This is poaching, ten minutes or so, because it's a poaching situation
:38:43. > :38:45.you have to make sure it's cooked through. If you've -- we have loads
:38:45. > :38:55.and loads of flavour in there, bringing this delicious buttery
:38:55. > :39:00.
:39:00. > :39:03.flavour into the hake. A warm pan and we add a couple of
:39:03. > :39:08.spoonfuls of this sauce in there and we're going to warm the other
:39:08. > :39:11.ingredients into this. You want to make sure that you don't bring this
:39:12. > :39:18.sauce down too much, because if you do it will start to separate. It's
:39:18. > :39:22.not a big problem but it's naoeufr if you don't. In cooks some mussels
:39:22. > :39:27.we've cooked, in goes edamame beans, you could use butter beans, broad
:39:27. > :39:31.beans, a squeeze of lemon into this, to give us a slight difference in
:39:31. > :39:36.flavour. Simply toss this around. Are you liking the look of this?
:39:36. > :39:41.Really liking the look of this. We'll toss that around to warm it.
:39:42. > :39:49.If you could warm thpl, simply taoes them for them.
:39:49. > :39:53.-- tease them. What did you make of the match yesterday? Manchester
:39:53. > :39:56.United. You did well, you should have won that. Who's going to win
:39:56. > :40:00.the League? I think it's Liverpool. I think we've shown we're probably
:40:00. > :40:04.the best team in the country now. Have you been trying Wayne's
:40:04. > :40:14.cocktails this morning Simon! aid little drink at 6.30.
:40:14. > :40:16.
:40:16. > :40:23.Our delicious buttery mashed potato, deliciously rich. This smell is
:40:23. > :40:30.amazing. Rich, buttery, oh. Gregg has to describe it, he's the main
:40:30. > :40:34.man. It's got a buttery base, has it. Wobble, wobble, wobble!
:40:34. > :40:41.don't want to load the sauce, it's very tense. You want enough of it
:40:41. > :40:44.so we get a bit of flavour. Tim, get some time off there, have
:40:44. > :40:49.a sprinkle. Do you think Simon would do well on
:40:49. > :40:58.MasterChef? I would hope so. Jaoeu would hope I do all right. Imagine
:40:58. > :41:08.if they did a chef's MasterChef. They do MasterChef special.
:41:08. > :41:15.With Michel Roux. Our Mikey roux as I call him.
:41:15. > :41:22.Are you sure you don't want more sauce, it looks fabulous. It's
:41:22. > :41:26.intense, have a taste first. It takes it... I'm not kidding, that
:41:26. > :41:31.is divine. That is beautifully seasoned. It's as soft as you like,
:41:31. > :41:36.it's buttery and a slight bit of acidity. That is beautiful. That's
:41:36. > :41:41.all you had to do, that's all you had to do, add the sauce! A savoury
:41:41. > :41:47.biscuit base on that, Gregg and that is perfection.
:41:47. > :41:53.What's next? We're doing chocy cherry bars. Are we. Are you a good
:41:53. > :42:01.cook? Not a bad cook at all. Just thought I'd check. Thought I'd
:42:01. > :42:06.ask. That will be alongside all our recipes today.
:42:06. > :42:12.You can e-mail or tweat questions for all of our guests, tweat at
:42:12. > :42:16.SFTW. OK, fancy some comedy with a
:42:16. > :42:26.Scottish twist? It doesn't come much more twisted or Scottish than
:42:26. > :42:31.
:42:31. > :42:36.# Brother I got a big question, it's a question that's on my lips,
:42:36. > :42:41.it's really doing my box in, it's put me off my chips.
:42:41. > :42:48.# I know what you're going mad, asking if I'm mad. I have the
:42:48. > :42:54.question, too, it's a question about the bus shelter and (BLEEP),
:42:54. > :43:04.who's shoes are they, whose shoes are they, whose shoes are they?
:43:04. > :43:18.
:43:18. > :43:24.Whose shoes are they? Whose shoes # Whose glove is that whose glove
:43:24. > :43:29.is that whose glove is that who's glove is that whose (BLEEP) glove
:43:29. > :43:35.is that # You can see the real life of
:43:35. > :43:41.Burnstown on Thursdays at 11.20pm on you BBC Two. Our second guest
:43:41. > :43:46.has acted in some amazing parts from Ashes to Ashes, Vera Drake.
:43:46. > :43:51.He's described as electrifying presence, sizzling and
:43:51. > :43:59.unpredictable and he's in the BBC drama, Public Enemies. You don't
:43:59. > :44:05.get me into your shop, could you. Take you on? See you later. Ten
:44:05. > :44:14.years time. Don't resent me, I didn't ruin our friendship, you did.
:44:14. > :44:17.You ruined everything. I have to get out of here. That man
:44:18. > :44:22.over there keeps staring at me. If he starts I'll put myself in a
:44:22. > :44:31.situation and go back to prison. recognises you, probably thinks
:44:31. > :44:34.life... Life should mean out. out, I'm not free.
:44:34. > :44:38.That looks brilliant. Welcome to Something for the Weekend something,
:44:38. > :44:48.Daniel Mays. Before we get into that, you went to school with
:44:48. > :44:54.Louise. I did indeed, the Italia Conti. Zifrpb years. Yes. I'm quite
:44:54. > :44:58.a bit older. You must remember her. Really.
:44:58. > :45:02.The glass door like that. everyone at the school have a crush
:45:02. > :45:05.on Louise. Russell Brand was at your school and he had a crush on
:45:05. > :45:10.you. I don't think he had a crush on me. Jaoeu remember Russell Brand
:45:10. > :45:16.there, a whole host of famous people. It's their centenary year.
:45:16. > :45:21.It was a good school to go to. Good fun and it turns out fabulous
:45:21. > :45:26.actors. Well, you are a brilliant actor. Public Enemies looks good,
:45:26. > :45:29.hard hitting. What's it about? the story of like disgraced and
:45:29. > :45:34.shamed individuals and whether or not they can reclaim their lives
:45:34. > :45:38.and reputations. The character I play is a guy called Eddie MoT ram
:45:38. > :45:42.a who at the age of 19 is sentenced to ten years in prison for
:45:42. > :45:46.murdering his girlfriend. It's slightly heavy for a Sunday morning,
:45:46. > :45:51.but, he serves his ten years, he's re-released back into his community
:45:51. > :45:55.and the first character he meets is his probation officer played by the
:45:55. > :46:01.lovely Annie freely. She plays a character called Paula, she's also
:46:01. > :46:04.coming back from a public disgrace. She's been suspended, an offender
:46:04. > :46:08.under her supervision has re- offended and resulted in the
:46:08. > :46:12.abduction and murder of a young girl and so begins the drama and
:46:12. > :46:16.their relationship together. What they have in common is that they've
:46:16. > :46:21.both been shamed and disgraced and vilified. I guess the drama is all
:46:21. > :46:25.about whether or not society allows these so-called Public Enemies to
:46:25. > :46:29.have a second chance, to reclaim their lives and whether or not we
:46:29. > :46:34.really do believe in rehabilitation. There are some powerful themes in
:46:34. > :46:41.it. When you get a script like like that, is it rub your hands together,
:46:41. > :46:46.a bit of a gem. This toeltly was, it was written by Tony Marx who did
:46:46. > :46:51.the a few things a few years back which were great. I've been a
:46:51. > :46:54.massive fan of his writing. He writes so honestly and truthfully
:46:54. > :46:58.for ordinary people dealing with an extraordinary predicament. It was
:46:58. > :47:02.exactly that. As soon as I read it I put it down and I recognised it
:47:02. > :47:05.as one of the best parts I've played to date. The challenge it
:47:05. > :47:11.gave me as an actor and the emotional journey that the
:47:11. > :47:14.character goes on was immense. Talking of challenges, Miles
:47:14. > :47:20.O'Boyle said script or improvisation like you did in Vera
:47:20. > :47:25.Drake. In Vera Drake it's all imised stuff, It's improveised
:47:25. > :47:29.within the rehearsal people. People think you do it on camera with Mike
:47:29. > :47:34.Leigh but all the groundwork is done months in advance. Vera Drake,
:47:34. > :47:38.we had six months to prepare for that. When you actually arrived to
:47:38. > :47:43.film the scene you know what you're going to say exactly? Yeah, you
:47:43. > :47:47.know the lines, the hesitations, it'sth it's all prepared. You
:47:47. > :47:50.rehearse during the shooting schedule as well. But, you know, to
:47:50. > :47:55.work with someone like Mike, my first film with him was a year out
:47:55. > :47:59.of drama school. It's like, you know, it's like an education in
:47:59. > :48:04.itself. In my mine he's a genius. When you were at school did you
:48:04. > :48:10.just do the drama or did you do the singing and dancing? Cheers, Louise.
:48:10. > :48:16.Come on, get up and dance and sing. I still have nightmares about boys
:48:16. > :48:22.ballet, let me tell you. I used to see that on the board, boys ballet.
:48:22. > :48:26.I did it all, ballet, tap, jazz. There's my reputation gone right
:48:26. > :48:30.out the window. But acting was always what you really. You always
:48:30. > :48:37.choose something you want to do but they teach to you do all-round
:48:37. > :48:40.entertainment. There was a teacher there called Denis noonen. I loved
:48:40. > :48:44.him. He did improvisation classes and I just really loved it.
:48:44. > :48:48.Something clicked in me, by the time I came to the end of it there,
:48:48. > :48:53.I just really wanted to act. We want to get on to Tin Tin in a
:48:53. > :48:58.minute, but quickly, to learn this part you did a bit of method acting
:48:58. > :49:03.and spent sometime with an exconwho, for serious crimes? Yeah, he, I
:49:03. > :49:09.spoke to a few guys. As soon as I read it I knew it was imperative to
:49:09. > :49:13.meet someone who had spent time in prison, this particular guy, he was
:49:14. > :49:18.eight years inside. When I spoke to him he was two weeks out. He was
:49:18. > :49:21.living in a hostel, on probation. So, when you actually, have you got
:49:21. > :49:25.an idea of the character and when you meet this other character does
:49:25. > :49:30.it change your view of what you're going to do, is that what happens?
:49:30. > :49:36.Yeah, it did. He was very generous with his time and the stuff that he
:49:36. > :49:40.was coming out with, it just, it actually gave me so much. The key
:49:40. > :49:45.really to Eddie in Public Enemies was this thing and this guy spoke
:49:45. > :49:50.about it, was this thing of, when you go in prison at 19 like Eddie
:49:50. > :49:55.does, you stay there for ten years, mentally you're still 19 when you
:49:55. > :49:58.leave. This is what the character has to experience. He naively
:49:58. > :50:02.thinks he can come out and get on with his life. We spoke a lot about
:50:02. > :50:05.arrested development and things like that. When you're dealing with
:50:05. > :50:08.subject matter as serious as this, I think it's so important you do
:50:08. > :50:13.the referendum and it will give you something. We want to -- research.
:50:13. > :50:18.And it will give you something. What character do you play in Tin
:50:18. > :50:25.Tin? A guy called Alan, that's my middle name really, I'm like a
:50:25. > :50:33.double act with McKenzie Crook. The Thompson twins with played by Nick
:50:33. > :50:41.frost and Simon Pegg. It looks animated but it's? Shot on motion
:50:41. > :50:48.capture. You know what Andy did for gol oupl, in fact he's in it, he's
:50:48. > :50:54.like the guru, we're all going up "help me out" essentially it's just
:50:54. > :50:58.going into a space, -- Gollum. You've sensors on your body and all
:50:58. > :51:02.you over your face. The strangest thing is that when you're in the
:51:02. > :51:06.space there's a big screen in the back with your cartoon character in
:51:06. > :51:10.real time. If you started doing the running man the same as your
:51:10. > :51:20.character. So you work out the scenes T gets animated in a you
:51:20. > :51:32.
:51:32. > :51:42.computer and this is the result. Captain, get down.
:51:42. > :51:45.
:51:45. > :51:53.There he is. Get out of the way. Full ahead! Full speed!
:51:53. > :52:00.Got you now. Stay down.
:52:00. > :52:04.Are they going to die? Was it amazing working with Steven
:52:04. > :52:08.Spielberg who directed and Peter Jackson produced. Yeah, it was
:52:08. > :52:13.incredible. I'd never been to LA. I never worked with anyone as big as
:52:13. > :52:16.Steven Spielberg and the actors involved in it. I was kind of
:52:17. > :52:20.pinching myself a lot of the time. But I thoroughly enjoyed it. It was
:52:20. > :52:24.an amazing experience. Having seen that clip and the trailer, it
:52:25. > :52:29.really does look like it's going to be amazing.It's Looks good. I
:52:29. > :52:34.remember Tin Tin, it used to always run on school holidays. It did, I
:52:35. > :52:38.remember reading the comics in the kids at school. And the blond hair.
:52:38. > :52:45.Daniel is co-starring with Daniel in our final dish. Keep your
:52:45. > :52:51.questions for him coming in. All the very best stuff on the show
:52:51. > :52:55.All the very best stuff on the show today including this:
:52:55. > :53:02.Comedy meets religion in holy Flying Circus. It's a review, you
:53:02. > :53:07.draw your confidence from your spirituality.
:53:08. > :53:14.Simon is topping a cottage pie with cauliflower cheese.
:53:14. > :53:20.Dr Alice Roberts finds The Origins Of Us. We can effectively and
:53:20. > :53:25.efficiently lose body heat from the surface of our skin.
:53:25. > :53:30.Loads to come including Lucy Hedges with somethings for the weekend.
:53:30. > :53:36.She has the brand new Kindle on the show, we'll be trying the latest
:53:36. > :53:40.rugby game. You're going to have a go at that,
:53:40. > :53:45.aren't you. And the latest Apple smartphone.
:53:45. > :53:50.Gregg is going to help out on the kitchen. How is your kitchen, are
:53:50. > :53:53.you good? Good. I'm a dab hand at you good? Good. I'm a dab hand at
:53:53. > :53:57.pudings. Look at this. What's your favourite? Easy, that
:53:57. > :54:00.is a rhubarb crumble. That sharpness and sweetness.
:54:00. > :54:03.Beautiful. Identify go with that. When you do
:54:04. > :54:08.-- I'd go with that. When you do MasterChef, I know people come up
:54:08. > :54:14.with the same old dishes all the time, is it the same with pudings?
:54:14. > :54:17.What amazes me is how many people attempt and fail on a chocolate
:54:17. > :54:21.fondant. It's like a graveyard of MasterChef designs. It's not your
:54:21. > :54:25.oven at home, you have to get the temperature right. There's no way
:54:25. > :54:31.of putting it right, if it goes wrong, the amount of failed
:54:31. > :54:36.fondants. Who does your cooking at home? Heidi is a better cook than I
:54:36. > :54:42.am. She's a great cook. What are we doing? Chocolate cherry
:54:42. > :54:47.bars, this uses some real old- school ingredients that are
:54:47. > :54:51.nostalgic. Vanilla pod, cherries, lime, condensed milk, Des kaitd
:54:51. > :55:01.coconut. Those three ingredients, they're old school. Memories of
:55:01. > :55:09.
:55:09. > :55:14.childhood. Gregg, first job, all of the dry ingredients. Do you have a
:55:14. > :55:23.sieve. Well, if you want one, then, unlucky.
:55:23. > :55:27.Baking powder, sugar flour. This is a responding base, chewy top and
:55:27. > :55:33.then more chocolate. Gregg, I'm going to ask you some
:55:33. > :55:38.questions as you're cooking. We got lots of tweets saying are you and
:55:38. > :55:42.John actually good friends? Me and John, you've seen us together,
:55:42. > :55:46.we're really big muckers, we go out for dinner together. We're always
:55:46. > :55:51.hanging out together. Whenever we fall out we have a beer together.
:55:51. > :55:54.We are proper friends. Why do you fall out? Over the judging
:55:54. > :55:58.decisions sometimes, not very often, probably once a series. If we
:55:58. > :56:03.didn't fall out, we wouldn't be passionate about it and it wouldn't
:56:03. > :56:09.matter as much. What's great about these two when you're on the show.
:56:09. > :56:14.You're very helpful and great and supportive but you muck about loads
:56:14. > :56:21.off camera and when the camera comes, off camera it's a right old
:56:21. > :56:25.laugh. Naoed it in. As if you're making a crumble. Rub
:56:25. > :56:29.in. Going to get very Messi doing this. We want to relax people. We
:56:29. > :56:33.don't want people petrified and terrified. As MasterChef has got
:56:33. > :56:43.bigger and bigger, not so much the celebrities, but the amateurs are
:56:43. > :56:44.
:56:44. > :56:48.terrified. Because John works as a judge no-
:56:48. > :56:52.one ever sees what an incredible chef he is. I met John supplying
:56:52. > :56:58.veg to him, about 20 years ago, he was always the first one in the
:56:58. > :57:02.kitchen, a great big pot of coffee on, a massive motivator, brilliant
:57:02. > :57:08.organiser. Wonderful chef John. that's rubbed in, add the milk and
:57:08. > :57:15.bring it to together to get a heavy responding base. Do you know what,
:57:15. > :57:20.they have electric mixers, you know that. Another question. "Is it true
:57:20. > :57:23.you don't believe in the British weekly shop?" No, I think that's a
:57:23. > :57:27.ridiculous idea. How can you know on a Saturday afternoon what you
:57:27. > :57:32.want for tea on a Thursday night. Stkpwhre knows what I'm saying? In
:57:32. > :57:36.Italy they have no idea what a weekly shop is. It's something
:57:36. > :57:42.that's crept into our jargon, why shop once a week. People say it's
:57:42. > :57:50.to save time, I says, well shop every month, get every year.
:57:50. > :57:58.Get your tin food upholstered, use it for a soefa! It's about the way
:57:58. > :58:03.we shop. We go to a supermarket and drive, and we feel it's then one
:58:03. > :58:08.journey. I'm not anti-supermarket, once you're a foody people think
:58:08. > :58:13.you're going to be an evangelist. I'm not anti-supermarkets, I'm
:58:13. > :58:17.anti-lists, I'd rare we were a bit more... I think it's a shame
:58:17. > :58:20.sometimes, the big supermarkets are have now got small versions of them
:58:20. > :58:26.in the town centres, because they can undercut everyone else, can't
:58:26. > :58:30.they. It means you're not getting the. What I'd like to see, I'd like
:58:30. > :58:37.to see legislation every supermarket has to stock 10% of its
:58:37. > :58:42.fresh produce within a 50-mile radius. When I go to Scotland I get
:58:42. > :58:49.better local produce than in Kent and the same for Kent. Speaking of
:58:49. > :58:53.Scotland, we're up there this week. MasterChef live, 11th to 13th
:58:53. > :58:58.November at Olympia. Are you coming down? I was but I got knocked out
:58:58. > :59:01.of the competition. It will be a poorer competition for it. In my
:59:01. > :59:05.contract it says you have to do MasterChef live if you get to the
:59:05. > :59:10.final. You can come down as my guest. Anybody who follows me on
:59:10. > :59:14.Twitter I have a special offer for MasterChef live. You can come down
:59:14. > :59:23.as my guest. How much do I get for that. Is it a bit of, let's look at
:59:23. > :59:28.what you could have won, Tim. just want to boost the man.
:59:28. > :59:34.We bake that. Look at this! That's beautifully done. We bake that and
:59:34. > :59:43.enup with this chocolate respondingy base. That's stage one.
:59:43. > :59:49.Is it a buttery biscuit base. Chuck in all the cherries, coconut,
:59:49. > :59:55.condensed milk and mix them together. I'll do a bit of vanilla
:59:55. > :00:01.pod. Mary Stone says, what makes a good chef? Someone who practises a
:00:01. > :00:03.lot, you've it, a good palate, someone who can identify what the
:00:03. > :00:07.ingredients will taste like before they're put together. Someone who
:00:07. > :00:16.can work this out. The more and more you do of something the better
:00:16. > :00:19.you'll get. You just have to put the kitchen time in, that's all.
:00:19. > :00:23.That visualising flavours is really important. Do you that pretty well
:00:23. > :00:28.Tim. You know if there's a combination of, say four
:00:28. > :00:32.ingredients, you know if they're going to work together. Like some
:00:32. > :00:39.people are tone deaf, some people have no palate at all. If someone
:00:39. > :00:44.comes on and are determined to put red wine and honey on a red mullet,
:00:44. > :00:48.there's nothing you can do for them. Is this condensed mibl? Yes and
:00:48. > :00:53.that will hold it together. We're making a delicious top. Once it's
:00:53. > :00:57.mixed put it on top and it goes back into the oven to firm it up.
:00:57. > :01:02.That responding only takes ten minutes in the oven? Yeah, that's
:01:02. > :01:06.all. You want it still to be sticky. All that on the top there.
:01:06. > :01:11.I said at the start of the show, it's a good thing to do with your
:01:11. > :01:15.kids, there's no real heat going on into this, apart from melted
:01:15. > :01:20.chocolate now. It's mixing and slapping it together. Which is a
:01:20. > :01:25.great thing to do. Trying to make it as neat as I can. Doing well.
:01:25. > :01:31.That goes back into the oven and we under up with that. The final stage
:01:31. > :01:35.that we're going to do is simply drizzle over the top. A light
:01:35. > :01:45.drizzle chocolate. It's that kind of action.
:01:45. > :01:51.Oh, we're going to get all arty here, nice.
:01:51. > :01:57.Let that set and we end up with this.
:01:57. > :02:01.This magnificent delicious. looks quite calorific. It is, if
:02:01. > :02:05.you're having a kids' tea party it's a great thing. It's great with
:02:05. > :02:11.a brew in the afternoon. It's not a dessert. A can of beer!
:02:11. > :02:19.A cup of tea, a cup of coffee and a piece of this.
:02:19. > :02:25.It's glamorous, it's Hollywood. Then all we do to serve this fella.
:02:25. > :02:29.What happens at MasterChef live? You have the previous winners
:02:29. > :02:36.cooking, you have me and John Cooking on stage.
:02:36. > :02:44.You've also got food producers, nibbles, things to eat. Food
:02:44. > :02:49.technology. You're using a fork. It's chewy,
:02:49. > :02:55.it's sticky, delicious. It's kids... It's not as sweet as it first
:02:55. > :03:02.appear. That bit of lime in there stops it becoming overpowering.
:03:02. > :03:09.wife is here and I'm so not allowed this stuff, but anyway! What's
:03:09. > :03:14.next? A cottage pie with call flour cheese top. You're only allowed to
:03:14. > :03:22.try the cocktails, Louise Redknapp if you can guess correctly the year
:03:22. > :03:32.of this clip. of this clip.
:03:32. > :03:37.Boo. # Dancing in the moonlight. It's
:03:37. > :03:41.such a fine natural sight # latest instalment in the Harry
:03:41. > :03:47.potter story is out tomorrow. The fourth book in the series by JK
:03:47. > :03:51.rolling. This is the terrain the relatively
:03:51. > :03:55.inexperienced British women had to explore.
:03:55. > :03:59.Ford has confirmed it's to stop making cars at its Dagenham plant
:03:59. > :04:03.with the loss of 2,000 jobs. The unions claim the real of
:04:03. > :04:13.redundancies will be higher. # Dancing in the moonlight.
:04:13. > :04:29.
:04:29. > :04:34.Everybody's feeling warm and bright I've clearly got to get the year.
:04:34. > :04:40.What year is that? I don't know. I'm nervous now of my.What Year is
:04:40. > :04:48.it Wayne? I think 1998. I went 2000.
:04:48. > :04:54.It's hard this week. Have a guess. OK 1999. What are you making for
:04:54. > :04:58.us? This is one thing I found in Berlin, a lot of speak easys in the
:04:58. > :05:01.Berlin, knock on the door, nice long bars, a very comfortable place
:05:01. > :05:05.as well, really good atmosphere. The music is great. I was looking
:05:05. > :05:10.for some new drinks and the big there is serving things in silver
:05:10. > :05:15.cups. It's like a twist on the way you make an old bourbon spharbs.
:05:15. > :05:19.Fresh mint. Pressed apple juice, a bit of sugared lime. What's this
:05:19. > :05:25.call? The art of bourbon. It compliments
:05:25. > :05:33.Complements the flavours that work well with bourbon whisky, the apple,
:05:33. > :05:42.the mint, paefp liqueur, you have that apple and peach -- and classy
:05:42. > :05:49.bourbon is drunk with mint and sugar. Mint and sugar. It's an old
:05:49. > :05:54.classic mint drink. This one is an adaptation of that by adding the
:05:54. > :05:59.apple and peach. Down South where? In the Southern states, it's a
:05:59. > :06:06.traditional drink there. I didn't know that.
:06:06. > :06:11.Mint sugar, bourbon. It's like in Derby, they drink
:06:11. > :06:14.dulips. We'd like to drink that one week. Of course, I thought we did
:06:14. > :06:23.something before. Maybe we should request our favourite cocktail.
:06:23. > :06:32.Should we do that one week. That would be good. Myti, what is it?
:06:32. > :06:40.It's an old rum drink. I quite liked. Long Island iced tea.
:06:40. > :06:46.I like fruity like cosmo poll tans and things like that. You have to
:06:46. > :06:53.be careful your tongue doesn't stick to the glass. True, very true.
:06:53. > :06:58.That's lovely, a lovely, lovely. What do we call it a cup. Yeah,
:06:58. > :07:02.silver cup. That's the way they serve it in Berlin, a very popular
:07:02. > :07:08.way. It's lovely. That's so nice, Wayne. That's good.
:07:08. > :07:13.I have a bit of a coal, you know it nupls the flavours but that still
:07:13. > :07:17.tastes. -- numbs the flavours but that one still tastes. This one
:07:17. > :07:23.goes back to about 1770. Glasgow docks, a lot of the ingredients
:07:23. > :07:28.would come in, lemons, laoeupls, spices and in the old days,
:07:28. > :07:35.probably the biggest drinks -- limes, they were drinking Glasgow
:07:35. > :07:41.punch, a bit of, pineapple would be chucked in, cold water, spice and
:07:42. > :07:49.citrus fruit. We have sugared lemon there. It's already got lemon zest,
:07:49. > :07:54.sugar, lemon juice, a chunk of pineapple, double rum. A pinch of
:07:54. > :07:59.nutmeg. I'm going to give this a good shake. A simple, easy rum
:07:59. > :08:07.punch. You look at classic drinks like a dabgry, in the latter parts
:08:07. > :08:12.of the 1800, rum, lime and sugar, this predates it by 100 years by
:08:12. > :08:16.Glasgow dock workers. It's the juice of the pineapple.
:08:16. > :08:20.is much more popular to make your own alcohol, it used to be, years
:08:20. > :08:23.ago they made a lot of their own alcohol. It's interesting that the
:08:23. > :08:28.Scots, Glasgow dock workers obviously the rum was come in from
:08:28. > :08:32.the Caribbean, they got a taste for the rums, and of course exotic
:08:32. > :08:41.fruits, putting them together to create their own style of rum
:08:41. > :08:47.punches, but it's a lovely drink. There's a classic Glasgow punch
:08:47. > :08:53.from the 1770s. What did you put on the top of there? Nutmeg. Lovely.
:08:53. > :08:59.The nutmeg gives it a bit of aroma. It's simple, you get the pineapple,
:08:59. > :09:04.sugared lemon. You get the nutmeg as well. That's really nice. I like
:09:04. > :09:10.this one. That's so good. All right. Cheers! Let's do this,
:09:10. > :09:14.drink to the end of the show, shall we. You should come rum fest with
:09:14. > :09:24.me this afternoon, I'll be there all day.
:09:24. > :09:32.Those cocktails are on our website. This is the come deep, this is
:09:32. > :09:40.about the cinema release of the line of Brian. This is holy Flying
:09:40. > :09:43.Circus. Circus.
:09:43. > :09:47.Michael, John, Alan., head of BBC talk, looking forward to seeing
:09:47. > :09:52.who's going to win this one. Tim, this is your host for the
:09:52. > :09:57.evening. Tim Rice.hi, guys. Thank you so much for coming on the show.
:09:57. > :10:01.Listen, obviously my role is to be impartial, but I just want to say I
:10:01. > :10:08.know exactly what you're going through. When we did Jesus Christ
:10:08. > :10:11.Superstar in 1971, it was accused of blasphemy. Now it's the height
:10:11. > :10:15.of respectability. I tell you what, I wouldn't mind having a hit
:10:15. > :10:21.musical, it has to be worth a few quid. If only I had an idea for one.
:10:21. > :10:26.You could always do what we did and lovingly rip off a story that
:10:26. > :10:31.already exists. Seeing any Basil Faulty tonight. I would rather you
:10:31. > :10:35.direct most of your questions at Michael.
:10:35. > :10:40.All right, OK, fine by me. See you in there.
:10:40. > :10:43.What? I suddenly feel quite nervous for some reason. What about me?
:10:43. > :10:53.It's all right for you, you draw your confidence from your
:10:53. > :11:01.spirituality. Malcolm M. Gufplt geridge.
:11:01. > :11:04.That looks brilliant. You can watch holy Flying Circus on Wednesday at
:11:04. > :11:09.9.00 on BBC 4. Lucy Hedges is here. How are you.
:11:09. > :11:13.What news have you got for us in the world of gadgets. BlackBerry
:11:13. > :11:18.stole the limelight this week for all the wrong reasons, its serve
:11:18. > :11:23.erbs went down, it meant millions of customers around the world were
:11:23. > :11:30.without e-mail, internet and most of all BBM as some fans put it they
:11:30. > :11:36.were cut off from the world! This damage has been doing. We've got
:11:36. > :11:41.its rival on the show. We dorbgs the brand new version of that.
:11:41. > :11:46.The iPhone 4K. It came out on Friday and in true Apple style lots
:11:46. > :11:52.of people were lapping it off. Interested in your gadget. An iPad
:11:52. > :11:57.and a BlackBerry. I might be moving over to this one. Were you put out
:11:57. > :12:02.this week Yeah, I couldn't send E- mails or anything, I was crippled!
:12:02. > :12:06.Well the iPhone 4S has launched. It comes with a load of new features,
:12:07. > :12:10.it looks the same but inside it's different. The star of the show is
:12:10. > :12:14.the SIRI personal assistant that lives inside your phone. You can
:12:15. > :12:24.ask its questions in statement form and to respond accordingly. Ask it
:12:24. > :12:31.if you need a rain coat today. need a rain coat today? There's no
:12:31. > :12:37.rain in the forecast for today. It's contextually intelligence. You
:12:37. > :12:45.didn't specifically ask it about the weather.
:12:45. > :12:49.Get Daniel to do it. Ask it to marry you? Will you marry me?
:12:49. > :12:55.That's sweet, is there anything else I can help you with.
:12:55. > :13:05.You can ask it serious stuff. going to win the English Premier
:13:05. > :13:07.
:13:07. > :13:12.League? Green -- Let me think about that.
:13:12. > :13:18.There is loads of fun to be had out of it but back on to the inside of
:13:18. > :13:23.the phone. The A5 dual cord tip you get in your iPad. Twice as fast as
:13:23. > :13:30.the previous version. 10AP videos on the phone itself and it comes
:13:30. > :13:37.with the new IOS5 software. You get it on 3GS and four as well, it
:13:37. > :13:42.comes with things like I message, Wi-Fi sync. It gets rid of the USB
:13:42. > :13:48.cable. It comes with another feature called news stand.
:13:48. > :13:53.Stop it. I could go on. How much? variety of contracts are available,
:13:53. > :13:59.you can get it for free, on 18 or 24-month contracts.
:13:59. > :14:03.The new Kindle. Yes, �89. The cheapest so far, lighter, thinner
:14:03. > :14:08.and you're getting it for such a bargain price. Have you got one of
:14:08. > :14:12.these? I haven't got a Kindle. still like reading books. I love my
:14:12. > :14:17.books. The pages and everything. It's making it your own and bending
:14:17. > :14:21.the page back. I really like that. I can't get a grip of this. This is
:14:21. > :14:26.the best selling eReader in the world. It's spawned a whole new
:14:26. > :14:29.generation of book worms. It's a good device. Unlike the more
:14:29. > :14:32.expensive models, there are no keyboard and 3G for the cheap price,
:14:32. > :14:39.but it's a small price to pay, you're not going to be downloading
:14:39. > :14:47.books on a regular basis. How many books? 1400 books. Hold it, touch
:14:47. > :14:52.it, feel it, would you like it. touch screen. You have to use the
:14:52. > :14:57.buttons. Refreshes pages quickly, downloads books wireless very
:14:57. > :15:04.quickly. How much? �89. Move over to Gregg. Your favourite
:15:04. > :15:09.sport is rugby? Yeah, I coach rugby. It's apt for us. I'm being bashed
:15:09. > :15:14.up by the Kiwis. The original version on PlayStation
:15:14. > :15:20.was awesome, so this is hoping to follow suit. Everything looks slick,
:15:20. > :15:28.as you can see. Handball!
:15:28. > :15:33.It looks good this game. I played it before the show and there was no
:15:33. > :15:40.bungee jumping! I won it. adultery, drinking, dwarf throwing,
:15:40. > :15:45.I don't know what was going on. This is stadiums rendered with
:15:45. > :15:50.complete accuracy. The stadium in New Zealand will look exactly as it
:15:50. > :15:55.would on your TV. You can follow a team over 13 years,
:15:55. > :16:00.loads of fun to be had with it. Not only play with international team,
:16:00. > :16:07.you can compete in domestic leagues as well, it has the Premiership.
:16:07. > :16:16.What do you make of it? Do you like it? I think it's fantastic. He's
:16:16. > :16:21.not said a word! How much is that? �40PC, Xbox �60.
:16:21. > :16:26.Thank you Lucy and Gregg for your rugby skills.
:16:26. > :16:36.A new series now with Dr Alice Roberts and she's finding out why
:16:36. > :16:37.
:16:37. > :16:46.we are who we are in origins of us. One of the really important ways
:16:46. > :16:51.that we keep cool whilst running is this, sweat.
:16:51. > :16:55.In order for sweating to work, we needed to lose our ape-like body
:16:55. > :17:02.hair. One of the most obvious differences
:17:02. > :17:08.between us and oeur apes is our hairlessness but in fact we're not
:17:08. > :17:14.really naked apes at all because our bodies are covered in this very
:17:14. > :17:18.tiny fine hairs, so maybe it's more accurate to say we are hairless.
:17:18. > :17:21.Amongst those fine hairs on our skins are the pores of up to four
:17:21. > :17:31.million sweat glands. Which can pump out as much as three
:17:31. > :17:35.litres of sweat an hour. So, combined with that furlessness,
:17:35. > :17:42.it means we can very effectively and efficiently lose body heat from
:17:42. > :17:45.the surface of our skin through the evaporation of sweat. When you're
:17:45. > :17:48.running you're generating much more internal body heat than you do
:17:48. > :17:52.whilst walking, when you're running in a hot place like this, the need
:17:52. > :17:57.to get rid of all that heat is even more pressing.
:17:58. > :18:03.So, this combination of furlessness and sweatyness has been put forward
:18:03. > :18:11.as just one of the physical adaptations that evolved in our
:18:11. > :18:14.ancestors for endurance running. You can trace The Origins Of Us on
:18:14. > :18:19.You can trace The Origins Of Us on Monday at 9pm on BBC Two. Daniel
:18:19. > :18:22.has graced us with his presence in the kitchen. Indeed I have. Good
:18:22. > :18:25.cook. Not great. My mum will be pleased I'm in the
:18:25. > :18:31.kitchen. You have that stance of someone who
:18:31. > :18:38.doesn't cook. Pl you can always tell with our guests. I'll roll my
:18:38. > :18:40.sleeves up. Ones who go, the ones who are not sure they do that, I'm
:18:40. > :18:45.kinda connected with this kitchen because I'm touching it. We're
:18:45. > :18:52.going to make a cottage pie with call flour cheese top. We have
:18:52. > :18:56.mince cooking, onions, stock, carrots, tomato pureee, garlic, the
:18:56. > :19:06.topping, call flour we have blanched, poet Tate owe, cheese
:19:06. > :19:14.yoghurt, Dijon mustard and aoeg. Knife -- egg.
:19:14. > :19:19.Knife skills. Bring it on. Down the middle any particular way.
:19:19. > :19:29.That's fine that's good. Please don't chop your finger. I'm taking
:19:29. > :19:35.my life in my hands. Apart from ourselves, Louise, it's only us who
:19:35. > :19:38.have injured ourselves rather than our guests. I'm starting to well up
:19:38. > :19:46.and everything. Our guest clothes we've ruined many times. Yeah, the
:19:46. > :19:51.clothes, but no fingers. I know, yet! I'm chopping carrot,
:19:51. > :19:58.Daniel is chopping a bit of onion. The other part is really simple. A
:19:58. > :20:04.simple cottage pie. We didn't get cooking lessons at school. We were
:20:04. > :20:08.all running around in tap shoes. When it comes to chopping an onion.
:20:08. > :20:12.It's all about politics today. That's across all schools, even
:20:12. > :20:17.your beautiful drama school. wouldn't have had time in the day
:20:17. > :20:24.to practise cooking. That's perfect. What do you think?
:20:24. > :20:30.There's a future for you. Next year on Celebrity MasterChef. We cook
:20:30. > :20:34.off the onion, the carrot and a bit of garlic and soften those up.
:20:34. > :20:39.We've already cook the beef. Now we're getting the flavour going
:20:39. > :20:42.back into that. The beef juices go as well. Things like this are so
:20:42. > :20:49.good in the winter for your kids, when you want to combine everything,
:20:49. > :20:54.stick in the oven and that's a meal. You don't have to faff around with
:20:54. > :21:03.other pots and papbgs. -- papbgs.
:21:03. > :21:08.You would cook the veg until they're soft. Then the tomato
:21:08. > :21:12.puryaofplt A quick e-mail from Anna.
:21:12. > :21:16.Vera Drake is quite a serious story line, did you feel drained when the
:21:16. > :21:22.camera stopped rolling, you played a hard-hitting character, it must
:21:22. > :21:27.be emotionally involved? It can be a bit like that. But I wouldn't say
:21:27. > :21:31.I'm a method actor or anything like that. It's important to keep the
:21:31. > :21:35.actor and the character separate. That way you can also be objective
:21:35. > :21:38.as to what you're playing in the scene as well. Like, you still have
:21:38. > :21:43.a third eye and you're aware of what choices that you make as an
:21:43. > :21:46.actor. Is that a choice you make as an actor. Do you think "Right I'm
:21:47. > :21:51.going to be a method-style actor who is going to live and breathe
:21:51. > :21:55.the spart." Does that kind of happen? With the parts I play I
:21:55. > :21:59.couldn't bring that home, I wouldn't get through the front door.
:21:59. > :22:04.I guess everyone is different really. You've got a little boy so
:22:04. > :22:08.when you go home it's...I Have, yeah. What happens if you do a
:22:08. > :22:12.day's shoot and it's been a rubbish day, one of those days, then that
:22:12. > :22:15.must be hard, you've been a character, you've not enjoyed your
:22:15. > :22:21.day, then you go home, then, do you take your work home with you then,
:22:21. > :22:26.does that affect you? It can be pressurised, when you're shooting a
:22:26. > :22:30.film or whatever and you have a key scene to get through, there's
:22:30. > :22:36.always that pressure to get it right. Schedules are so fast now,
:22:36. > :22:40.it goes like taking a picture. There's a sort of responsibility
:22:40. > :22:46.you have to take on your shoulders. It can be stressful but the more
:22:46. > :22:51.work you do the more experience you gain. We cook this out for a good
:22:51. > :22:54.20 minutes or so and enup with this, this is our lovely mix, simply
:22:54. > :22:58.spoon that all in there, there's parsley on there as well. A bit of
:22:58. > :23:01.stock in there as well. You mentioned about cooking for your
:23:01. > :23:08.kids, I deliberately didn't put booze in this, if you were going to
:23:08. > :23:12.do this for grown-ups, a bit of red wine, port or Madina, will enrich
:23:12. > :23:17.it. I think this is one of those dishes they can, the children can
:23:17. > :23:23.have and you don't have to do loads of other things with it. Exactly.
:23:23. > :23:28.It's a big hearty meal. We flatten that down and then the next thing
:23:28. > :23:32.we do is we have a layer of mashed potato. Because we're topping this
:23:32. > :23:37.with call flour cheese. We need a bridge between the meet and the
:23:37. > :23:40.call flour cheese. Do that again, spread it out with a
:23:40. > :23:46.thin layer. What's next, Daniel, other things,
:23:46. > :23:51.stage plays or anything like that? I did a movie called Welcome to the
:23:51. > :23:57.Punch, the second film from a director called Creevy, his first
:23:57. > :24:01.movie was Shifty, a low-budget film. This time around he has Ridley
:24:01. > :24:07.Scott as his executive producer and all this money, it's a great film
:24:07. > :24:11.with Mark Strong and James McAvoy. It's like a contemporary cops and
:24:11. > :24:17.robers thriller set in London. I just finished that, which was
:24:17. > :24:27.really fun. OK, so now we have our sour cream, you can use yoghurt or
:24:27. > :24:33.creme fraiche, egg, Dijon mustard, give a quick whisk to break it down.
:24:33. > :24:39.He's really making me work this time. Yeah, it's not sitting around
:24:39. > :24:45.drinking coffee here. We tip the cheese into that. Just
:24:45. > :24:49.think, though, you can cook this in the week for the family.
:24:49. > :24:56.In goes the call flour, stir that around and spoon it all on to the
:24:56. > :25:01.top. So it's three layers, the bottom layer is the delicious rich
:25:01. > :25:05.meaty bit, then the potato and we get this lovely layer of call flour
:25:05. > :25:09.cheese and the egg will set it. has a strong smell of the cheese.
:25:09. > :25:18.nice mature cheddar is what you want. A big flavour. That goes into
:25:18. > :25:26.the oven and we took that for about ...It Jazzs up call flour cheese
:25:26. > :25:34.because it's a bit... Check that out. You compiled all that, that's
:25:34. > :25:38.exactly how it will look. To serve it. For me if you were going to
:25:38. > :25:44.make this for the family you'd slap it in the middle of the table and
:25:44. > :25:50.let everybody dig in so you can see how delicious it is so, the best
:25:50. > :25:55.bits of course are the burnt bits around the edges. They are the
:25:55. > :26:01.desirable bits. Over to Tim. Thanks, Louise, we can reveal the
:26:01. > :26:07.deja view year, Ford left Dagenham and Top Loader had this hit, it was
:26:07. > :26:12.2,000. I think I got that right. Even though I had no idea, really.
:26:12. > :26:17.We have some E-mails here but before we do that, let's all pause
:26:17. > :26:21.for a minute and wait for Louise to make her way really slowly over
:26:21. > :26:24.there, can you hurry up please, because I'm trying to stall without
:26:24. > :26:32.asking, because it's your birthday, isn't it.
:26:32. > :26:37.Yeah, tomorrow. Aaah.
:26:37. > :26:43.This is my little MasterChef thing that I thought I'd let you see what
:26:43. > :26:48.you think. What it's got is a buttery biscuit base. That's lovely.
:26:48. > :26:55.Thanks very much. We got loads of tweets.
:26:55. > :26:59.Hang on, I haven't blown the candles out.
:26:59. > :27:02.Matt says, because you love your rugby so much, who are you
:27:02. > :27:05.supporting now had the rugby now England and Wales are out. Be
:27:05. > :27:09.careful, if you haven't seen this morning's semi-final keep your
:27:09. > :27:15.fingers in your ears because we're going to talk about it. Give it
:27:15. > :27:20.five seconds. New Zealand beat the Aussies and I work with the Kiwis,
:27:20. > :27:24.but France are the underdogs, I'm good meets with Michel Roux aopbt
:27:24. > :27:29.family I'm going to be donning the clock and the blue shirt and go for
:27:29. > :27:33.France. Alles blue. But my heart goes out
:27:33. > :27:38.to Wales, this should have been a Wales-New Zealand final. Could I
:27:38. > :27:45.just say that referee. Yeah, appalling decision.
:27:45. > :27:48.I don't know enough about rugby whether to know it was appalling.
:27:48. > :27:54.Matt Dawson was saying that he deserved to get sent off on the
:27:54. > :28:00.radio, so I don't know. Ruth Martin says, is it true Tim
:28:00. > :28:04.Spall was your mentor at RADA? was, they fix you up with a mentor
:28:04. > :28:11.of someone who has been there today. Rafe Spall is on the show tomorrow,
:28:11. > :28:15.a top actor as well. Like yourself. I know him. How was Tim's acting,
:28:16. > :28:21.mentor, sorry? He was great, we went out for a couple of drinks and
:28:21. > :28:27.that, he gave great advice. Mentor, couple of drinks, that's
:28:27. > :28:31.brilliant. Turn up for work and don't steal! 20 seconds, what is
:28:31. > :28:39.your favourite comfort food. What's the stuff you always crave? Mince
:28:39. > :28:42.beef, you can do chilli, spag Bol. Get mince lamb or mince beef. You
:28:42. > :28:47.can't fail. All right. That's it, time is up.
:28:47. > :28:51.There's no more, thanks to our guests Gregg Wallace and Daniel
:28:51. > :28:53.Mays. We'll be back at the same time next week with Bill Bailey and