16/10/2011 Something for the Weekend

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