16/10/2011 Something for the Weekend


Live cooking, the best of the week's TV and celebrity chat. MasterChef's Gregg Wallace is in the studio to rule over Tim Lovejoy's cooking, plus actor Daniel Mays.

Similar Content

Browse content similar to 16/10/2011. Check below for episodes and series from the same categories and more!



Good morning. We're live on Sunday 16th October.


We're joined by the man who this week helped vote me off Celebrity


MasterChef - boo - it's Gregg but thery biscuit base Wallace. If that


wasn't enough star of Ashes to Ashes, Made In Dagenham, Daniel


Mays. And the cooks and best of next week's telly. Something for


the Weekend something. Good morning and welcome to


Something for the Weekend something. Already this morning there's been


some sport played. There's been some Formula One. If you do like


Formula One but you're lazy and couldn't be bothered to get up at


6.00 in the morning to watch it, could you get out of the room


because I'm going to tell you the results.


We have some viewers, readers who have large houses and might have to


walk a long way. Jaoeu would imagine if you're in Redknapp


Towers. -- I would imagine. They'll not have even reached the bay


window. If I wait too long people might come back in. If you've come


back in go back out again. This is hard this. I reckon they're


out. In first place, Sebastian Vettel. In second place Lewis


Hamilton and this third place Mark Webber. We're saying that because


Mark Webber is on the show soon. Yeah.


Your week? This was the week that I got voted off Celebrity MasterChef.


I don't mean to laugh. It's not a laughing matter. It's the end of my


career. I thought you did brilliantly to get as far as you


got. Staying with us is Linda.


I should have worn a tighter top. Were you really nervous standing


there. Be honest, did you think you were going to go through? I don't


know. What was weird when you're standing there, it's like, I wish


the cameras wouldn't look at me. It's like that award thing, when


you don't win the award when you want to go off.


I just went up and went, Wallace, get me in - I didn't really. What


did Linda cook? I don't know, curry, I think. Anyone can do that, Tim,


anyone. The other videotape this week, a


little clip doing the rounds on YouTube, there's this little girl


called Sofia Grace Browning. I thought she looked littleer, eight


years old and she's from Essex who has learnt the song Super Base.


It's doing the rounds on YouTube but it's made it over to America


and Ellen has stuck it on her show. Let's have a look.


"I said excuse me, so shy and...." # You got my heart baby running


away. Beating like a drum and it's blown me away.


Did you feel like, got that super base.


Boom, boom, got that super base # She's not eight. She looks tiny on


there. She has incredible timing. That's what astounded me. Did it


make you jealous. A tad. She was flown over to the


United States of America to be on the show to do that.


It was quite impressive. Really talented.


You're all going quiet on me, everywhere. I think Tim and I would


be doing oupbl beyonce on YouTube this week to get a gig on Ellen.


Daniel Mays is on the show today, one of Britain's top actors, you'll


have seen him on Ashes to Ashes, Red Riding, Atonement, Made In


Dagenham and Doctor Who. He'll be telling us about his new projects


Tin Tin and Public Enemies. He's a fantastic actor and went to school


with you? He did. We produce fantastic actors.


Friend of the show, Gregg Wallace, one half of the MasterChef judging


duo with John. Boo, boo, boo. ask Tim why he didn't put him


through to the finals. But he's had a recent departure from food into


the world of pop. But thery base cut base. If you


don't know what that is, we'll show you later, it's a bloke who's made


a song made out of all Gregg'sisation. It's very good.


-- Gregg's sayings. E-mail your questions or petitions to get me


back on the show. No, you're not allowed to do that. Yes, let's do


that. Don't waste your time. I want the


popularity. popularity.


Gregg and Daniel, by the way any questions for them. Make sure you


tell us your name. OK. What food are you going to give


us today, Simon, or do for us today. We're going to start with naan


bread with squashed tahini dips, we're making the naan bread and the


mix has that lovely mix and sour thing going on. Main course is


quite a grown-up one, butter poached hake with mussels. The


process is complicated on the face of it, but it's actually quite


simple. That's lovely. It does look lovely. The other week, Tim, you


said a dish you'd eaten when you have too many colours and it looked


cheap. It was too brighty orange, that prawn thing you ate. Too many


colours, it looked cheap. Yeah, it was weird colours. It didn't look


nice. I'm not that enamoured with the plate on that one, the dish.


Really! I would have chosen something a little, can we look at


it again, please, the plate. Yeah, you put it in a soup dish. I


would have gone for something, I don't know...I probably would have


gone something a lot flatter. Are you going to let him do this,


Simon? Aesthetically the fish should stay up rather than down.


The fish is on mash. It should stand up. Because you've put it in


a dish you've lowered it. Anyway, I'm looking forward to


dessert. It's national chocolate week. These are easy to do, it's a


simple thing to do, it's loads of mixing, loads of drizling of


chocolate, making bits of cake. Finally today, this is probably my


favourite one, cauliflower cheese cottage pie. The joy of cottage pie


topped with cauliflower cheese. potato in it? A mince bit, potato


bit and cauliflower bit. Here's what else you can look


forward to in the show today. Things don't get any clear are for


Harry in Hidden. When will you be straight with me,


what are you doing in my life? There's more brainless brilliance


in Burnstown. And Palin, Cleese and the gang in


the holy Flying Circus. I wouldn't mind being in a musical, it's got


mind being in a musical, it's got to be worth a few quid!


Great shows there and Wayne will be showing us a few great cocktails.


What have you got for us. A great new bur Bonn -- bourbon drink I


discovered in Berlin. Also, London cocktail week and it's the last day


for rum fest so I'm going to introduce to you a nice 18th


century rum drink, not from the Caribbean but from Glasgow, believe


it or not. Wayne's life is one big fat


cocktail. Travels the world drinking. That's his job. Great


thing there are loads of food weeks and stuff like that, national choc


week, but in the booze industry every week, it's like Caribbean rum


week this week, as opposed to South American rum week.


We're going to start with a bit of naan bread with a butternut squash


dip. Butternut squash dip we've roasted, cut in half, ol I will oil,


roast. Naan bread, flour, baking powder, sugar, milk, oil, brush it


with melted budth butter, mint, lemon, hot sauce, tahini, molasses


and yoghurt. How long do you roast the thing? A minimum of 20 minutes.


You want to have it on a medium heat, if you wroes it when it's too


hot you get a crispy edge, you want it to be soft. You could boil this


and get it soft, but there's something about roasting squash


that gives it that flavour. I think. Would you agree? I agree. First


thing, pop the flour, the baking powder and the sugar into the bowl


and give it a quick mix around. Then, in that bowl, combine the


milk and the oil, give that a quick stir, a pinch of salt, that's veg


oil. The moisture will help can cook. Gradually add the wet


ingredients into it, you can whisk the oil and milk together but you


don't have to, it will separate anyway. All that goes in and it's


making a simple dough. All in together? I didn't know if


Tim was watching me, and he would say "oh, not like that" You can do


it by hand. Once it comes together like that, now get your hands in.


Did you make any bread when you did MasterChef? I thought you were


asking me then. I did ginger biscuits.


His ginger biscuits, they're great. I added fresh ginger, I don't think


you had yours with fresh you ginger. It makes a little bit gooey inside.


I went to the House of Commons this week. Absolutely brilliant. I loved


it. How come? I was doing a little speech with the Speaker about


tennis, you know I'm promoting this tennis website, free website. I


went to talk to the MPs to try to get them to spread it in their


areas, to try to encourage people to play tennis. The Rt Hon Stephen


Hepburn MP for Jarrow came and found me, top man, big Sunderland


fan and said "Why don't you come for a drink in the MPs' bar?" What


a good night! I just hung out with loads of MPs from Liverpool. It was


really good fun. Is that your next career? I really enjoyed it. I


couldn't help myself, I was like - right politics, let's talk about


schooling. They loved it. Were they all listening to you? Not enough.


Not enough. Any great policy ideas for them?


Yes, I was. I was. Really. Thais a shock! And then they would --


That's a shock! I met loads of people. I'm hopefully going to


watch PMQs soon, in a few weeks. The Speaker is going, I'm going as


a guest of his hopefully. It was good.


You've done it, that's it. Brilliant. Let it rest for 15


minutes. There's no yeast in this, it's a simple naan bread. Then I


need you to divide that one into four and roll it into balls. You


could use a knife if you want. Have you been to the House of


Commons? I have. A friend of mine was there years ago and I was in


the members' bar. It's amazing. The pictures. It's an amazing building.


A bit of flour. I think there's a great career for you there, Tim.


The not as if you hold any strong opinions about anything! Really!


You don't have much to say. Did you overcome that natural,


inherent shyness you have, when you were there?! I was thinking, I


won't say anything and then I had a couple of lagers, I think they


should do before every PMQs and get the debate going a little more.


Let's roll it a bit like that. We're trying to, you make a sort of


circle from it. Then at the last minute we pull it out so you end up


with a lovely tear drop shape. If you have your tandoori oven at


home you slap it against it. The problem is that I don't have an


allegiance to any party at the moment. I'm a swing voter, anyone


can persuade me. I think that would be the difficult thing. The older


you get, I think, you become political sized with a small p


rather than a capital p, I feel that's the state of the country at


the moment. You see bits and bobs more from all sides, I agree with


that or I don't. Are you saying I should start a new party. A better


one than the other three? Yes, yes. Is that what you're saying stp


I haven't done anything yet, am I going to do anything, do you not


know I'm a MasterChef semi- finalist! I do, we just have the


pipers coming in! They've not made it, we'll have to do without. So,


what we're going to do with the dip, scoop out the roasted flesh and


stick it in there and pureee it. Do you need these or have I just


done this for...they're quite good. Now that you have the circle hold


one part and tug it so you get a tear drop shape.


Then, what we're doing, we're cooking these. Naan bread is fab.


It's glorious. We don't often do bread on the show because the


process we're out of time without having done the dip yet.


You can see, as it starts to cook look at those fellas, beautiful.


So, this is a simple recipe. We don't often do bread on the show


because it is a long process. I like making things like, simple


flat breads where you're not waiting for it to rise particularly.


It's about the flavour. Deplore yus. Let me -- glorious. Let me chop


some mint. That's fine. In a MasterChef semi-finalist way, if


you could scoop all of that into the bowl and then everything that's


on there put it in and mix. Have you carried on cooking as much,


Tim, since you've been finished? you know what, obviously I do stuff


on here all the time. But it has made me, I'm a bit better at


everything. It did make me, because I had to up my level a bit. Not


good enough but...But You're still pretty passionate about doing it?


do cook good food. It did disappoint me when I was robbed of


my rightful place in the final! Because of that. You're going to


have to let it go. Are you going to hold on to it forever. Everything


in there, yoghurt, molasses, tahini, ground Sesame seeds, hot sauce and


lemon juice. Do you remember when Terry Henry


hand bald it and Ireland didn't get through. It was much like that. On


Twitter everyone was horrified, they were all going, it's a


disgrace, get Gregg off that show! Outrage. I've known Gregg for a


long time and I always thought until this week he was a fairly


decent bloke! To be honest with you, he's not only let you down, Tim,


he's let himself down, to be honest. I had a lot of respect from the man.


Torrode, you don't expect anything. He's been on the show. And I did


introduce him as friend of the show. Former friend of the show.


What do I do now? Have a taste, are you happy with that. So that's it,


naan bread and sauce. You have that lovely flavour of the squash.


You've cooked the naan bread. We have naan bread on there, then


spoon all that into the bowl, however you feel as a MasterChef


semi-finalist. We brushed oil on to cook it and


finished it with butter to get that lovely delicious buttery flavour.


This is buttery biscuit base. Hh-mmm I was looking forward to


tasting that. That's great. Can I take a bit of that home. Go for it,


don't let Gregg have any. Main course. Butter poached hake


with mussels. These can be found with all our


recipes on the website. OK. Third week into the Philip


Glenister vehicle and it feels like the mist might be lifting from this


conspiracy-laden drama, or are they, this is Hidden. We have a file


together, I've seen it I put it together. Why go to all that


trouble? I wanted to know who I was talking to? When are you going to


be straight with me, what are you doing in my life? My parents were


murdered 20 years ago and I want to know why.


Your parents! Yes. Your mother and your father? That's funny, because


I had lunch with your father this afternoon, and for a dead man he


looked well to me. Nigel? Yes, Nigel, He's not my father, he's my


Guardian. You still haven't answered my question, what are you


doing in high life? 20 years ago Styles executed my parents, a week


ago he hired quirk to kill me. I've been looking for Styles all my


adult life. We're looking for the same man, Harry.


Try to unravel the plot of hidden Try to unravel the plot of hidden


on Thursday at nine. Our first guest starlted his career


on a fruit and veg stall on the Covent Garden market before joining


the MasterChef team where he's become known as the cooking woman's


crumb pet and his amazing catch phrases have been christened


Wallace-isms. It doesn't get tougher than this. Boom, boom,


shake the room. Happy days.


You poured a little bit of sunshine into our studio. It's like a smoked


fish porridge. Dahh, dah.


Is that good There's not a bad one. A bit bland and stodgy. We are


loving it! I'm more exhausted than she is.


Welcome back to Something for the Weekend something. Gregg Wallace.


Mate, I'm sorry. Why on earth did you choose the sexy glamour model


over the male TV presenter to get through to the final? John is not


on here today, not here to defend himself, but I wanted to put you


through. In fairness, I got to the semi-, I


turned up at the semi-final day and I thought I did well becauseity


started terribly and I started doing better and better and got


through to the semi-final stage and I turned oupb that day and the


standard of cooking I was like, wow, these guys are hand making their


own pasta and, I mean, just incredible what they were doing.


thought you had a really good competition, you progressed really


quickly. You are proof of how tough that competition is. The celebs


have a bit of a giggle at the start but then the competition gets to


them. They seem to become absolutely involved. You see them


sweating, close to tears, you can't imagine it taking over like that.


It does and he's evidence of it as well. MasterChef gets under your


skin. I think because they fill -- they feel the progress they're


making and do pro-kitchens and then as they start to achieve stuff they


really get into it. Part of the shrof love of celeb, and part of


the joy is seeing the people you love on television, seeing the real


them, sweating, laughing or close to tears.


They practise and practise, I did. These guys just went an extra level,


some of them. Some of the guys on there really uped their game.


Especially when you get the sportsmen. We have Phil Vickery on


there now, these people don't do things by half. As soon as they


join the competition, that is it. It always surprises me how quick


the progress is. When the celebs come, how quick they start to


produce really good food. You as well. With you, because you work


with baldy over there, Simon, you're used to tasting good food.


You knew what it looked like and should taste like but you didn't


always have, what do the football guys call it techies.


I did turn up there thinking it would be easy, knock up a bit of


dinner. Then I realised I was out of league. If you want, you need


vast knowledge. Without kissing up to you, you have a good palate.


good at tasting food, not cooking. What was Tim's best dish? I can't


remember. I've tasted so many dishes. What dish were you most


proud of? The scotch quails egg. When I cut them. Yeah, they were


runy, that's a difficult thing to do. That's where I got the most


confidence. How good are the celebrities in comparison, to not


the chef's MasterChef but the amateur MasterChef? They don't,


when you get through to the final three, I would say yeah, the


standard is comparable but during - - excuse me - during the heats, no.


You celebs are a league below. What fascinates me about that is how


steep the learning curve is and how quick you progress. But some of the


amateurs that come on the series, there will be a new one of those


next year. Sometimes you have to check out their backgrounds they


cook like pros. That's why they come on to the programme, they love


cooking and want to be recognised for their ability. I think they


also want to fine out how good they are. They cook for people who love


them and tell them how good their food is. I think it's the same with


celebs. The final is next stphaet We have another Friday night and


then the Saturday night we announce the winner, we're down to three. We


take them to Ireland, it's one of my favourites, they work with the


ferocious Michael Caines. A gentleman, lovely man, but I had no


idea how ferocious he was. The bit that I think always looks so scary


when they have to cook for vast sums of people, like 150 people,


for me you can be the best cook in the world for your family but


trying to pull a off! That's a different sort of skill, that's


keeping your nerve, organisation and that is pure, pure graft.


soon as I said you were coming on the show, everybody wants to know


one thing, what do you think of your buttery biscuit base song?


Jaoeu love that. As soon as I saw that I was crying with laugh --


laughter. I like, I like the butter biscuit


base, # Butter biscuit base. Acid like the buttery biscuit base.


Hard, soft. Base, I like the buttery biscuit base. But it needs


Wobble, wobble, wobble. We got another -- we got to number 36 in


the charts with that. Unbelievable. Pl If you want to watch the whole


of it, I put it on Twitter. Do you like it? Jaoeu love it. Do you know


the guy who has done it? I haven't but he kneed the permission from


MasterChef to put to out there. We sent the proceeds to children in


need. He's a good guy. It must have taken him months. It's such a


compliment, when people do things like that. Do you know every


Christmas they do the anti-X-Factor song these days, they should do


that as well. I hope you don't mine, I was at a party last night, a 50th


wedding anniversary, Tom and Noreen Prat at the Savoy, I want to say,


well done, guys. A proper Cockney knees-up at the Savoy. 50 years!


You're also a restaurateur these days, is that true? I call it a caf,


120 seater in Putney. I've been there. Did you like it? I did, yes.


I had lovely fruit and yoghurt for breakfast. We're open from 8.00 in


the morning all the way through to the evening. Is it different to be


that side of it, though? My wife who's here Heidi refuses to go


there with me, she says I don't see you enough anyway, I thought I


could sit down, play, enjoy people, I get nervous, I start looking at


all the plates going by. Asking people what they think. I'm not


enjoying it as much as I thought I would. What's it like, you're


turning up to other people's restaurants to eat, do they make a


fuss, do they get nervous? I don't get -- I don't know if they get


nervous, but they make a fuss, no more dodgy tables by the gents!


We're turning the tables on MasterChef judge Gregg and get --


getting him to cook the dessert and any questions for him or top actor


Daniel Mays. If you can't remember from previous


weeks what you have to do in this nostalgia-based quiz there's no


chance of you recalling the year of the song, event and film in today's


the song, event and film in today's deja view.


# Dancing round the moonlight, everybody feeling Brize.


# Such a fine natural sound, everybody's dancing in the


moonlight. # The latest instalment in the Harry


potter story is out tomorrow. The fourth book in the series by JK


rolling. This is the terrain the relatively


inexperienced British explorers have to conquer. The women


persevered to become the first British women to walk to the South


Pole. Ford has confirmed it's to stop making cars at its Dagenham


(phone rings) Hello. Hello, cine. Who's this,


It's me, Bobby, your boyfriend. Any sign of Gregg?


OK, we have to guess the year of that. Is that ten years old?


feels older, but I don't know, is that just me. I am ekeing away from


me. I'm going 2000. I'll go 2001 then. Oh, I'm changing it to 1997.


It does feel pre-millennium. People laugh at us now we're so bad.


Constantly. Now, then, we asked you last week


to take pictures of yourself naked with our food so... I don't know


about you, but I envisaged it to be a lot of ladies. I did. That was In


My Head. Lots of pictures of ladies. A bit


like with the Formula One result earlier on, if you're of a nervous


disposition leave the room now! Because, unfortunately, Tim, some


of the pictures we can't show you were very interesting but the ones


were very interesting but the ones that we can...this, Jason dozen


from Bolton here, in case you're interested, butternut squash. He is


just enjoying himself far too much. It looks like a 1970s German bloke.


You almost want subtitles underneath that one.


There are other pictures we can't show. Carpet burns! Absolutely


brilliant. However, this one, Ollie from


Worcestershire who also made the butternut squash. I hope now, Ollie,


that all your mates are texting you like mad, taking the Mickey out of


your. What's his name? Ollie. You're a brave man.


Back to normality, Claude from Barnsley made the ribs cola. What


you can't see here, he has no trousers in that one because we cut


it off. If you are going to have a go. You don't have to be naked but


if you want to be, that's fine. You don't have to be.


don't have to be. E-mail the show...


It wasn't quite what we intended that one. It's funny what you


imagine and what you get. All right, we're making the main


course. We're going to do butter poached hake, a nice piece of hake,


it's a great fish, I love it. Part of the cod family, lovely flavour,


delicious, well priced at the moment as well. Butter, shallots,


garlic, thyme, white wine and with it a bit of mashed potato but also


some mussels we've cooked, lemon juice and edamame beans, but we


could use broad beans if you wanted. Cook down the middle and into half


moons and I'll do a bit of garlic. Do you remember last week I went to


that amazing pop-up restaurant of Thomas Keller's in Harrods, he's


one of the finest chefs in the world without doubt. Did he know


who you were? No, I didn't meet him. I interviewed him a few years ago


for something else. Where's he from? California. A lot of what he


does is cooking in a water bath, basically. One of his classic


dishes is butter poached lobster. So, he's in a bath cooking!


That's what I'm thinking. Brilliant. That's exactly what he


does. Maybe there's a book in that for us, Tim. One of his famous


dishes is butter poached Maine lobster.


I thought, could you do that without, the baurt bath equipment


is very difficult, cooking thing at a controlled temperature. I


wondered, could we do this without having it, could we poach it? This


is a butter poaching liquid, what we end up with is all the delicious


richness of butter. So we have garlic in there, shallots, chuck in


thyme and cook it out for three to five minutes until the shallots


become nice and soft. A bit of salt and pepper goes in


there. Crank the heat up, add a glug of


white wine and you reduce the white wine down to almost nothing. It's


about building up flavours. Once that has come down, then we add


some stock into there, I'm using chicken stock in this, I like


poaching fish in chicken stock rather than fish stock so you don't


have the overpowering fishyness. That comes up to the boil and once


it's boiled, little by little we add a touch of butter into this.


It's rare that we do chefy things on the show, really. If you want to


do this show and do it in a different way, poach in the normal


way, have your normal poaching liquor and add a couple of knobs of


butter. This is a very nice thing to do.


Make a load and then save it. Once it begins to melt add a little


more butter, stir it around. What you're getting is a lovely flavour,


the only thing we haven't done, is we haven't reduced the white wine


down. If you were in the final of MasterChef, if Gregg had done his


job properly and got you into the final, this is a nice technique to


be able to do. It's a technique that takes a little bit of setting


up, once you've done it the flavour is lovely. Once you start to felt


that slightly, it comes off the heat and then blend it. Get the


soup blender at the bottom and blend it so you emulsify the liquid.


Now we have the shallots, thyme and garlic and as it comes together the


butter begins to emulsify. It smiles all right.


Ours is thin at the moment because we didn't reduce the wine down.


Wow, that smells really good. Really nice, rich flavour. Pop it


back on the heat, bring it up to the boil and when it comes up to


the boil we drop it down to a simmer and we pop our piece of hake


N or salmon or cod, whatever you want to do. In here, this is what


we've got, we have this lovely bit of fish poaching away, every now


and again, if it sticking above the surface gives give it a bit of a


Base. To have a little smell of that, get


your knows in there. Biggest news of the week, Stone


Roses rumoured to be getting back together. Many from Stone Roses,


top man, said if the Specials got back together he would reform the


Roses, and the Specials have been back together for a few years now.


You went to see them. Friday night. Best band in the world together,


how were they? Absolutely fapbt city -- fantastic.


Had a drink with Brad afterwards. I saw them when they first came back


as did you. They were better than ever. You have the right hair cut


for it! It's funny because when you go the crowd is full with blokes


with the same hair cut as me and wearing all the labels you


associate and trying to relive our youth, me included.


This is poaching, ten minutes or so, because it's a poaching situation


you have to make sure it's cooked through. If you've -- we have loads


and loads of flavour in there, bringing this delicious buttery


flavour into the hake. A warm pan and we add a couple of


spoonfuls of this sauce in there and we're going to warm the other


ingredients into this. You want to make sure that you don't bring this


sauce down too much, because if you do it will start to separate. It's


not a big problem but it's naoeufr if you don't. In cooks some mussels


we've cooked, in goes edamame beans, you could use butter beans, broad


beans, a squeeze of lemon into this, to give us a slight difference in


flavour. Simply toss this around. Are you liking the look of this?


Really liking the look of this. We'll toss that around to warm it.


If you could warm thpl, simply taoes them for them.


-- tease them. What did you make of the match yesterday? Manchester


United. You did well, you should have won that. Who's going to win


the League? I think it's Liverpool. I think we've shown we're probably


the best team in the country now. Have you been trying Wayne's


cocktails this morning Simon! aid little drink at 6.30.


Our delicious buttery mashed potato, deliciously rich. This smell is


amazing. Rich, buttery, oh. Gregg has to describe it, he's the main


man. It's got a buttery base, has it. Wobble, wobble, wobble!


don't want to load the sauce, it's very tense. You want enough of it


so we get a bit of flavour. Tim, get some time off there, have


a sprinkle. Do you think Simon would do well on


MasterChef? I would hope so. Jaoeu would hope I do all right. Imagine


if they did a chef's MasterChef. They do MasterChef special.


With Michel Roux. Our Mikey roux as I call him.


Are you sure you don't want more sauce, it looks fabulous. It's


intense, have a taste first. It takes it... I'm not kidding, that


is divine. That is beautifully seasoned. It's as soft as you like,


it's buttery and a slight bit of acidity. That is beautiful. That's


all you had to do, that's all you had to do, add the sauce! A savoury


biscuit base on that, Gregg and that is perfection.


What's next? We're doing chocy cherry bars. Are we. Are you a good


cook? Not a bad cook at all. Just thought I'd check. Thought I'd


ask. That will be alongside all our recipes today.


You can e-mail or tweat questions for all of our guests, tweat at


SFTW. OK, fancy some comedy with a


Scottish twist? It doesn't come much more twisted or Scottish than


# Brother I got a big question, it's a question that's on my lips,


it's really doing my box in, it's put me off my chips.


# I know what you're going mad, asking if I'm mad. I have the


question, too, it's a question about the bus shelter and (BLEEP),


who's shoes are they, whose shoes are they, whose shoes are they?


Whose shoes are they? Whose shoes # Whose glove is that whose glove


is that whose glove is that who's glove is that whose (BLEEP) glove


is that # You can see the real life of


Burnstown on Thursdays at 11.20pm on you BBC Two. Our second guest


has acted in some amazing parts from Ashes to Ashes, Vera Drake.


He's described as electrifying presence, sizzling and


unpredictable and he's in the BBC drama, Public Enemies. You don't


get me into your shop, could you. Take you on? See you later. Ten


years time. Don't resent me, I didn't ruin our friendship, you did.


You ruined everything. I have to get out of here. That man


over there keeps staring at me. If he starts I'll put myself in a


situation and go back to prison. recognises you, probably thinks


life... Life should mean out. out, I'm not free.


That looks brilliant. Welcome to Something for the Weekend something,


Daniel Mays. Before we get into that, you went to school with


Louise. I did indeed, the Italia Conti. Zifrpb years. Yes. I'm quite


a bit older. You must remember her. Really.


The glass door like that. everyone at the school have a crush


on Louise. Russell Brand was at your school and he had a crush on


you. I don't think he had a crush on me. Jaoeu remember Russell Brand


there, a whole host of famous people. It's their centenary year.


It was a good school to go to. Good fun and it turns out fabulous


actors. Well, you are a brilliant actor. Public Enemies looks good,


hard hitting. What's it about? the story of like disgraced and


shamed individuals and whether or not they can reclaim their lives


and reputations. The character I play is a guy called Eddie MoT ram


a who at the age of 19 is sentenced to ten years in prison for


murdering his girlfriend. It's slightly heavy for a Sunday morning,


but, he serves his ten years, he's re-released back into his community


and the first character he meets is his probation officer played by the


lovely Annie freely. She plays a character called Paula, she's also


coming back from a public disgrace. She's been suspended, an offender


under her supervision has re- offended and resulted in the


abduction and murder of a young girl and so begins the drama and


their relationship together. What they have in common is that they've


both been shamed and disgraced and vilified. I guess the drama is all


about whether or not society allows these so-called Public Enemies to


have a second chance, to reclaim their lives and whether or not we


really do believe in rehabilitation. There are some powerful themes in


it. When you get a script like like that, is it rub your hands together,


a bit of a gem. This toeltly was, it was written by Tony Marx who did


the a few things a few years back which were great. I've been a


massive fan of his writing. He writes so honestly and truthfully


for ordinary people dealing with an extraordinary predicament. It was


exactly that. As soon as I read it I put it down and I recognised it


as one of the best parts I've played to date. The challenge it


gave me as an actor and the emotional journey that the


character goes on was immense. Talking of challenges, Miles


O'Boyle said script or improvisation like you did in Vera


Drake. In Vera Drake it's all imised stuff, It's improveised


within the rehearsal people. People think you do it on camera with Mike


Leigh but all the groundwork is done months in advance. Vera Drake,


we had six months to prepare for that. When you actually arrived to


film the scene you know what you're going to say exactly? Yeah, you


know the lines, the hesitations, it'sth it's all prepared. You


rehearse during the shooting schedule as well. But, you know, to


work with someone like Mike, my first film with him was a year out


of drama school. It's like, you know, it's like an education in


itself. In my mine he's a genius. When you were at school did you


just do the drama or did you do the singing and dancing? Cheers, Louise.


Come on, get up and dance and sing. I still have nightmares about boys


ballet, let me tell you. I used to see that on the board, boys ballet.


I did it all, ballet, tap, jazz. There's my reputation gone right


out the window. But acting was always what you really. You always


choose something you want to do but they teach to you do all-round


entertainment. There was a teacher there called Denis noonen. I loved


him. He did improvisation classes and I just really loved it.


Something clicked in me, by the time I came to the end of it there,


I just really wanted to act. We want to get on to Tin Tin in a


minute, but quickly, to learn this part you did a bit of method acting


and spent sometime with an exconwho, for serious crimes? Yeah, he, I


spoke to a few guys. As soon as I read it I knew it was imperative to


meet someone who had spent time in prison, this particular guy, he was


eight years inside. When I spoke to him he was two weeks out. He was


living in a hostel, on probation. So, when you actually, have you got


an idea of the character and when you meet this other character does


it change your view of what you're going to do, is that what happens?


Yeah, it did. He was very generous with his time and the stuff that he


was coming out with, it just, it actually gave me so much. The key


really to Eddie in Public Enemies was this thing and this guy spoke


about it, was this thing of, when you go in prison at 19 like Eddie


does, you stay there for ten years, mentally you're still 19 when you


leave. This is what the character has to experience. He naively


thinks he can come out and get on with his life. We spoke a lot about


arrested development and things like that. When you're dealing with


subject matter as serious as this, I think it's so important you do


the referendum and it will give you something. We want to -- research.


And it will give you something. What character do you play in Tin


Tin? A guy called Alan, that's my middle name really, I'm like a


double act with McKenzie Crook. The Thompson twins with played by Nick


frost and Simon Pegg. It looks animated but it's? Shot on motion


capture. You know what Andy did for gol oupl, in fact he's in it, he's


like the guru, we're all going up "help me out" essentially it's just


going into a space, -- Gollum. You've sensors on your body and all


you over your face. The strangest thing is that when you're in the


space there's a big screen in the back with your cartoon character in


real time. If you started doing the running man the same as your


character. So you work out the scenes T gets animated in a you


computer and this is the result. Captain, get down.


There he is. Get out of the way. Full ahead! Full speed!


Got you now. Stay down.


Are they going to die? Was it amazing working with Steven


Spielberg who directed and Peter Jackson produced. Yeah, it was


incredible. I'd never been to LA. I never worked with anyone as big as


Steven Spielberg and the actors involved in it. I was kind of


pinching myself a lot of the time. But I thoroughly enjoyed it. It was


an amazing experience. Having seen that clip and the trailer, it


really does look like it's going to be amazing.It's Looks good. I


remember Tin Tin, it used to always run on school holidays. It did, I


remember reading the comics in the kids at school. And the blond hair.


Daniel is co-starring with Daniel in our final dish. Keep your


questions for him coming in. All the very best stuff on the show


All the very best stuff on the show today including this:


Comedy meets religion in holy Flying Circus. It's a review, you


draw your confidence from your spirituality.


Simon is topping a cottage pie with cauliflower cheese.


Dr Alice Roberts finds The Origins Of Us. We can effectively and


efficiently lose body heat from the surface of our skin.


Loads to come including Lucy Hedges with somethings for the weekend.


She has the brand new Kindle on the show, we'll be trying the latest


rugby game. You're going to have a go at that,


aren't you. And the latest Apple smartphone.


Gregg is going to help out on the kitchen. How is your kitchen, are


you good? Good. I'm a dab hand at you good? Good. I'm a dab hand at


pudings. Look at this. What's your favourite? Easy, that


is a rhubarb crumble. That sharpness and sweetness.


Beautiful. Identify go with that. When you do


-- I'd go with that. When you do MasterChef, I know people come up


with the same old dishes all the time, is it the same with pudings?


What amazes me is how many people attempt and fail on a chocolate


fondant. It's like a graveyard of MasterChef designs. It's not your


oven at home, you have to get the temperature right. There's no way


of putting it right, if it goes wrong, the amount of failed


fondants. Who does your cooking at home? Heidi is a better cook than I


am. She's a great cook. What are we doing? Chocolate cherry


bars, this uses some real old- school ingredients that are


nostalgic. Vanilla pod, cherries, lime, condensed milk, Des kaitd


coconut. Those three ingredients, they're old school. Memories of


childhood. Gregg, first job, all of the dry ingredients. Do you have a


sieve. Well, if you want one, then, unlucky.


Baking powder, sugar flour. This is a responding base, chewy top and


then more chocolate. Gregg, I'm going to ask you some


questions as you're cooking. We got lots of tweets saying are you and


John actually good friends? Me and John, you've seen us together,


we're really big muckers, we go out for dinner together. We're always


hanging out together. Whenever we fall out we have a beer together.


We are proper friends. Why do you fall out? Over the judging


decisions sometimes, not very often, probably once a series. If we


didn't fall out, we wouldn't be passionate about it and it wouldn't


matter as much. What's great about these two when you're on the show.


You're very helpful and great and supportive but you muck about loads


off camera and when the camera comes, off camera it's a right old


laugh. Naoed it in. As if you're making a crumble. Rub


in. Going to get very Messi doing this. We want to relax people. We


don't want people petrified and terrified. As MasterChef has got


bigger and bigger, not so much the celebrities, but the amateurs are


terrified. Because John works as a judge no-


one ever sees what an incredible chef he is. I met John supplying


veg to him, about 20 years ago, he was always the first one in the


kitchen, a great big pot of coffee on, a massive motivator, brilliant


organiser. Wonderful chef John. that's rubbed in, add the milk and


bring it to together to get a heavy responding base. Do you know what,


they have electric mixers, you know that. Another question. "Is it true


you don't believe in the British weekly shop?" No, I think that's a


ridiculous idea. How can you know on a Saturday afternoon what you


want for tea on a Thursday night. Stkpwhre knows what I'm saying? In


Italy they have no idea what a weekly shop is. It's something


that's crept into our jargon, why shop once a week. People say it's


to save time, I says, well shop every month, get every year.


Get your tin food upholstered, use it for a soefa! It's about the way


we shop. We go to a supermarket and drive, and we feel it's then one


journey. I'm not anti-supermarket, once you're a foody people think


you're going to be an evangelist. I'm not anti-supermarkets, I'm


anti-lists, I'd rare we were a bit more... I think it's a shame


sometimes, the big supermarkets are have now got small versions of them


in the town centres, because they can undercut everyone else, can't


they. It means you're not getting the. What I'd like to see, I'd like


to see legislation every supermarket has to stock 10% of its


fresh produce within a 50-mile radius. When I go to Scotland I get


better local produce than in Kent and the same for Kent. Speaking of


Scotland, we're up there this week. MasterChef live, 11th to 13th


November at Olympia. Are you coming down? I was but I got knocked out


of the competition. It will be a poorer competition for it. In my


contract it says you have to do MasterChef live if you get to the


final. You can come down as my guest. Anybody who follows me on


Twitter I have a special offer for MasterChef live. You can come down


as my guest. How much do I get for that. Is it a bit of, let's look at


what you could have won, Tim. just want to boost the man.


We bake that. Look at this! That's beautifully done. We bake that and


enup with this chocolate respondingy base. That's stage one.


Is it a buttery biscuit base. Chuck in all the cherries, coconut,


condensed milk and mix them together. I'll do a bit of vanilla


pod. Mary Stone says, what makes a good chef? Someone who practises a


lot, you've it, a good palate, someone who can identify what the


ingredients will taste like before they're put together. Someone who


can work this out. The more and more you do of something the better


you'll get. You just have to put the kitchen time in, that's all.


That visualising flavours is really important. Do you that pretty well


Tim. You know if there's a combination of, say four


ingredients, you know if they're going to work together. Like some


people are tone deaf, some people have no palate at all. If someone


comes on and are determined to put red wine and honey on a red mullet,


there's nothing you can do for them. Is this condensed mibl? Yes and


that will hold it together. We're making a delicious top. Once it's


mixed put it on top and it goes back into the oven to firm it up.


That responding only takes ten minutes in the oven? Yeah, that's


all. You want it still to be sticky. All that on the top there.


I said at the start of the show, it's a good thing to do with your


kids, there's no real heat going on into this, apart from melted


chocolate now. It's mixing and slapping it together. Which is a


great thing to do. Trying to make it as neat as I can. Doing well.


That goes back into the oven and we under up with that. The final stage


that we're going to do is simply drizzle over the top. A light


drizzle chocolate. It's that kind of action.


Oh, we're going to get all arty here, nice.


Let that set and we end up with this.


This magnificent delicious. looks quite calorific. It is, if


you're having a kids' tea party it's a great thing. It's great with


a brew in the afternoon. It's not a dessert. A can of beer!


A cup of tea, a cup of coffee and a piece of this.


It's glamorous, it's Hollywood. Then all we do to serve this fella.


What happens at MasterChef live? You have the previous winners


cooking, you have me and John Cooking on stage.


You've also got food producers, nibbles, things to eat. Food


technology. You're using a fork. It's chewy,


it's sticky, delicious. It's kids... It's not as sweet as it first


appear. That bit of lime in there stops it becoming overpowering.


wife is here and I'm so not allowed this stuff, but anyway! What's


next? A cottage pie with call flour cheese top. You're only allowed to


try the cocktails, Louise Redknapp if you can guess correctly the year


of this clip. of this clip.


Boo. # Dancing in the moonlight. It's


such a fine natural sight # latest instalment in the Harry


potter story is out tomorrow. The fourth book in the series by JK


rolling. This is the terrain the relatively


inexperienced British women had to explore.


Ford has confirmed it's to stop making cars at its Dagenham plant


with the loss of 2,000 jobs. The unions claim the real of


redundancies will be higher. # Dancing in the moonlight.


Everybody's feeling warm and bright I've clearly got to get the year.


What year is that? I don't know. I'm nervous now of my.What Year is


it Wayne? I think 1998. I went 2000.


It's hard this week. Have a guess. OK 1999. What are you making for


us? This is one thing I found in Berlin, a lot of speak easys in the


Berlin, knock on the door, nice long bars, a very comfortable place


as well, really good atmosphere. The music is great. I was looking


for some new drinks and the big there is serving things in silver


cups. It's like a twist on the way you make an old bourbon spharbs.


Fresh mint. Pressed apple juice, a bit of sugared lime. What's this


call? The art of bourbon. It compliments


Complements the flavours that work well with bourbon whisky, the apple,


the mint, paefp liqueur, you have that apple and peach -- and classy


bourbon is drunk with mint and sugar. Mint and sugar. It's an old


classic mint drink. This one is an adaptation of that by adding the


apple and peach. Down South where? In the Southern states, it's a


traditional drink there. I didn't know that.


Mint sugar, bourbon. It's like in Derby, they drink


dulips. We'd like to drink that one week. Of course, I thought we did


something before. Maybe we should request our favourite cocktail.


Should we do that one week. That would be good. Myti, what is it?


It's an old rum drink. I quite liked. Long Island iced tea.


I like fruity like cosmo poll tans and things like that. You have to


be careful your tongue doesn't stick to the glass. True, very true.


That's lovely, a lovely, lovely. What do we call it a cup. Yeah,


silver cup. That's the way they serve it in Berlin, a very popular


way. It's lovely. That's so nice, Wayne. That's good.


I have a bit of a coal, you know it nupls the flavours but that still


tastes. -- numbs the flavours but that one still tastes. This one


goes back to about 1770. Glasgow docks, a lot of the ingredients


would come in, lemons, laoeupls, spices and in the old days,


probably the biggest drinks -- limes, they were drinking Glasgow


punch, a bit of, pineapple would be chucked in, cold water, spice and


citrus fruit. We have sugared lemon there. It's already got lemon zest,


sugar, lemon juice, a chunk of pineapple, double rum. A pinch of


nutmeg. I'm going to give this a good shake. A simple, easy rum


punch. You look at classic drinks like a dabgry, in the latter parts


of the 1800, rum, lime and sugar, this predates it by 100 years by


Glasgow dock workers. It's the juice of the pineapple.


is much more popular to make your own alcohol, it used to be, years


ago they made a lot of their own alcohol. It's interesting that the


Scots, Glasgow dock workers obviously the rum was come in from


the Caribbean, they got a taste for the rums, and of course exotic


fruits, putting them together to create their own style of rum


punches, but it's a lovely drink. There's a classic Glasgow punch


from the 1770s. What did you put on the top of there? Nutmeg. Lovely.


The nutmeg gives it a bit of aroma. It's simple, you get the pineapple,


sugared lemon. You get the nutmeg as well. That's really nice. I like


this one. That's so good. All right. Cheers! Let's do this,


drink to the end of the show, shall we. You should come rum fest with


me this afternoon, I'll be there all day.


Those cocktails are on our website. This is the come deep, this is


about the cinema release of the line of Brian. This is holy Flying


Circus. Circus.


Michael, John, Alan., head of BBC talk, looking forward to seeing


who's going to win this one. Tim, this is your host for the


evening. Tim Rice.hi, guys. Thank you so much for coming on the show.


Listen, obviously my role is to be impartial, but I just want to say I


know exactly what you're going through. When we did Jesus Christ


Superstar in 1971, it was accused of blasphemy. Now it's the height


of respectability. I tell you what, I wouldn't mind having a hit


musical, it has to be worth a few quid. If only I had an idea for one.


You could always do what we did and lovingly rip off a story that


already exists. Seeing any Basil Faulty tonight. I would rather you


direct most of your questions at Michael.


All right, OK, fine by me. See you in there.


What? I suddenly feel quite nervous for some reason. What about me?


It's all right for you, you draw your confidence from your


spirituality. Malcolm M. Gufplt geridge.


That looks brilliant. You can watch holy Flying Circus on Wednesday at


9.00 on BBC 4. Lucy Hedges is here. How are you.


What news have you got for us in the world of gadgets. BlackBerry


stole the limelight this week for all the wrong reasons, its serve


erbs went down, it meant millions of customers around the world were


without e-mail, internet and most of all BBM as some fans put it they


were cut off from the world! This damage has been doing. We've got


its rival on the show. We dorbgs the brand new version of that.


The iPhone 4K. It came out on Friday and in true Apple style lots


of people were lapping it off. Interested in your gadget. An iPad


and a BlackBerry. I might be moving over to this one. Were you put out


this week Yeah, I couldn't send E- mails or anything, I was crippled!


Well the iPhone 4S has launched. It comes with a load of new features,


it looks the same but inside it's different. The star of the show is


the SIRI personal assistant that lives inside your phone. You can


ask its questions in statement form and to respond accordingly. Ask it


if you need a rain coat today. need a rain coat today? There's no


rain in the forecast for today. It's contextually intelligence. You


didn't specifically ask it about the weather.


Get Daniel to do it. Ask it to marry you? Will you marry me?


That's sweet, is there anything else I can help you with.


You can ask it serious stuff. going to win the English Premier


League? Green -- Let me think about that.


There is loads of fun to be had out of it but back on to the inside of


the phone. The A5 dual cord tip you get in your iPad. Twice as fast as


the previous version. 10AP videos on the phone itself and it comes


with the new IOS5 software. You get it on 3GS and four as well, it


comes with things like I message, Wi-Fi sync. It gets rid of the USB


cable. It comes with another feature called news stand.


Stop it. I could go on. How much? variety of contracts are available,


you can get it for free, on 18 or 24-month contracts.


The new Kindle. Yes, �89. The cheapest so far, lighter, thinner


and you're getting it for such a bargain price. Have you got one of


these? I haven't got a Kindle. still like reading books. I love my


books. The pages and everything. It's making it your own and bending


the page back. I really like that. I can't get a grip of this. This is


the best selling eReader in the world. It's spawned a whole new


generation of book worms. It's a good device. Unlike the more


expensive models, there are no keyboard and 3G for the cheap price,


but it's a small price to pay, you're not going to be downloading


books on a regular basis. How many books? 1400 books. Hold it, touch


it, feel it, would you like it. touch screen. You have to use the


buttons. Refreshes pages quickly, downloads books wireless very


quickly. How much? �89. Move over to Gregg. Your favourite


sport is rugby? Yeah, I coach rugby. It's apt for us. I'm being bashed


up by the Kiwis. The original version on PlayStation


was awesome, so this is hoping to follow suit. Everything looks slick,


as you can see. Handball!


It looks good this game. I played it before the show and there was no


bungee jumping! I won it. adultery, drinking, dwarf throwing,


I don't know what was going on. This is stadiums rendered with


complete accuracy. The stadium in New Zealand will look exactly as it


would on your TV. You can follow a team over 13 years,


loads of fun to be had with it. Not only play with international team,


you can compete in domestic leagues as well, it has the Premiership.


What do you make of it? Do you like it? I think it's fantastic. He's


not said a word! How much is that? �40PC, Xbox �60.


Thank you Lucy and Gregg for your rugby skills.


A new series now with Dr Alice Roberts and she's finding out why


we are who we are in origins of us. One of the really important ways


that we keep cool whilst running is this, sweat.


In order for sweating to work, we needed to lose our ape-like body


hair. One of the most obvious differences


between us and oeur apes is our hairlessness but in fact we're not


really naked apes at all because our bodies are covered in this very


tiny fine hairs, so maybe it's more accurate to say we are hairless.


Amongst those fine hairs on our skins are the pores of up to four


million sweat glands. Which can pump out as much as three


litres of sweat an hour. So, combined with that furlessness,


it means we can very effectively and efficiently lose body heat from


the surface of our skin through the evaporation of sweat. When you're


running you're generating much more internal body heat than you do


whilst walking, when you're running in a hot place like this, the need


to get rid of all that heat is even more pressing.


So, this combination of furlessness and sweatyness has been put forward


as just one of the physical adaptations that evolved in our


ancestors for endurance running. You can trace The Origins Of Us on


You can trace The Origins Of Us on Monday at 9pm on BBC Two. Daniel


has graced us with his presence in the kitchen. Indeed I have. Good


cook. Not great. My mum will be pleased I'm in the


kitchen. You have that stance of someone who


doesn't cook. Pl you can always tell with our guests. I'll roll my


sleeves up. Ones who go, the ones who are not sure they do that, I'm


kinda connected with this kitchen because I'm touching it. We're


going to make a cottage pie with call flour cheese top. We have


mince cooking, onions, stock, carrots, tomato pureee, garlic, the


topping, call flour we have blanched, poet Tate owe, cheese


yoghurt, Dijon mustard and aoeg. Knife -- egg.


Knife skills. Bring it on. Down the middle any particular way.


That's fine that's good. Please don't chop your finger. I'm taking


my life in my hands. Apart from ourselves, Louise, it's only us who


have injured ourselves rather than our guests. I'm starting to well up


and everything. Our guest clothes we've ruined many times. Yeah, the


clothes, but no fingers. I know, yet! I'm chopping carrot,


Daniel is chopping a bit of onion. The other part is really simple. A


simple cottage pie. We didn't get cooking lessons at school. We were


all running around in tap shoes. When it comes to chopping an onion.


It's all about politics today. That's across all schools, even


your beautiful drama school. wouldn't have had time in the day


to practise cooking. That's perfect. What do you think?


There's a future for you. Next year on Celebrity MasterChef. We cook


off the onion, the carrot and a bit of garlic and soften those up.


We've already cook the beef. Now we're getting the flavour going


back into that. The beef juices go as well. Things like this are so


good in the winter for your kids, when you want to combine everything,


stick in the oven and that's a meal. You don't have to faff around with


other pots and papbgs. -- papbgs.


You would cook the veg until they're soft. Then the tomato


puryaofplt A quick e-mail from Anna.


Vera Drake is quite a serious story line, did you feel drained when the


camera stopped rolling, you played a hard-hitting character, it must


be emotionally involved? It can be a bit like that. But I wouldn't say


I'm a method actor or anything like that. It's important to keep the


actor and the character separate. That way you can also be objective


as to what you're playing in the scene as well. Like, you still have


a third eye and you're aware of what choices that you make as an


actor. Is that a choice you make as an actor. Do you think "Right I'm


going to be a method-style actor who is going to live and breathe


the spart." Does that kind of happen? With the parts I play I


couldn't bring that home, I wouldn't get through the front door.


I guess everyone is different really. You've got a little boy so


when you go home it's...I Have, yeah. What happens if you do a


day's shoot and it's been a rubbish day, one of those days, then that


must be hard, you've been a character, you've not enjoyed your


day, then you go home, then, do you take your work home with you then,


does that affect you? It can be pressurised, when you're shooting a


film or whatever and you have a key scene to get through, there's


always that pressure to get it right. Schedules are so fast now,


it goes like taking a picture. There's a sort of responsibility


you have to take on your shoulders. It can be stressful but the more


work you do the more experience you gain. We cook this out for a good


20 minutes or so and enup with this, this is our lovely mix, simply


spoon that all in there, there's parsley on there as well. A bit of


stock in there as well. You mentioned about cooking for your


kids, I deliberately didn't put booze in this, if you were going to


do this for grown-ups, a bit of red wine, port or Madina, will enrich


it. I think this is one of those dishes they can, the children can


have and you don't have to do loads of other things with it. Exactly.


It's a big hearty meal. We flatten that down and then the next thing


we do is we have a layer of mashed potato. Because we're topping this


with call flour cheese. We need a bridge between the meet and the


call flour cheese. Do that again, spread it out with a


thin layer. What's next, Daniel, other things,


stage plays or anything like that? I did a movie called Welcome to the


Punch, the second film from a director called Creevy, his first


movie was Shifty, a low-budget film. This time around he has Ridley


Scott as his executive producer and all this money, it's a great film


with Mark Strong and James McAvoy. It's like a contemporary cops and


robers thriller set in London. I just finished that, which was


really fun. OK, so now we have our sour cream, you can use yoghurt or


creme fraiche, egg, Dijon mustard, give a quick whisk to break it down.


He's really making me work this time. Yeah, it's not sitting around


drinking coffee here. We tip the cheese into that. Just


think, though, you can cook this in the week for the family.


In goes the call flour, stir that around and spoon it all on to the


top. So it's three layers, the bottom layer is the delicious rich


meaty bit, then the potato and we get this lovely layer of call flour


cheese and the egg will set it. has a strong smell of the cheese.


nice mature cheddar is what you want. A big flavour. That goes into


the oven and we took that for about ...It Jazzs up call flour cheese


because it's a bit... Check that out. You compiled all that, that's


exactly how it will look. To serve it. For me if you were going to


make this for the family you'd slap it in the middle of the table and


let everybody dig in so you can see how delicious it is so, the best


bits of course are the burnt bits around the edges. They are the


desirable bits. Over to Tim. Thanks, Louise, we can reveal the


deja view year, Ford left Dagenham and Top Loader had this hit, it was


2,000. I think I got that right. Even though I had no idea, really.


We have some E-mails here but before we do that, let's all pause


for a minute and wait for Louise to make her way really slowly over


there, can you hurry up please, because I'm trying to stall without


asking, because it's your birthday, isn't it.


Yeah, tomorrow. Aaah.


This is my little MasterChef thing that I thought I'd let you see what


you think. What it's got is a buttery biscuit base. That's lovely.


Thanks very much. We got loads of tweets.


Hang on, I haven't blown the candles out.


Matt says, because you love your rugby so much, who are you


supporting now had the rugby now England and Wales are out. Be


careful, if you haven't seen this morning's semi-final keep your


fingers in your ears because we're going to talk about it. Give it


five seconds. New Zealand beat the Aussies and I work with the Kiwis,


but France are the underdogs, I'm good meets with Michel Roux aopbt


family I'm going to be donning the clock and the blue shirt and go for


France. Alles blue. But my heart goes out


to Wales, this should have been a Wales-New Zealand final. Could I


just say that referee. Yeah, appalling decision.


I don't know enough about rugby whether to know it was appalling.


Matt Dawson was saying that he deserved to get sent off on the


radio, so I don't know. Ruth Martin says, is it true Tim


Spall was your mentor at RADA? was, they fix you up with a mentor


of someone who has been there today. Rafe Spall is on the show tomorrow,


a top actor as well. Like yourself. I know him. How was Tim's acting,


mentor, sorry? He was great, we went out for a couple of drinks and


that, he gave great advice. Mentor, couple of drinks, that's


brilliant. Turn up for work and don't steal! 20 seconds, what is


your favourite comfort food. What's the stuff you always crave? Mince


beef, you can do chilli, spag Bol. Get mince lamb or mince beef. You


can't fail. All right. That's it, time is up.


There's no more, thanks to our guests Gregg Wallace and Daniel


Mays. We'll be back at the same time next week with Bill Bailey and


MasterChef's Gregg Wallace is in the studio to rule over Tim Lovejoy's cooking, alongside Daniel Mays, star of Ashes to Ashes and Public Enemies. Plus the best recipes, the latest gadgets and the best of the week's TV.

Download Subtitles