:00:14. > :00:24.Good morning! Joining us today, music legend and actor, Chris Isaac,
:00:24. > :00:28.
:00:28. > :00:38.there he is in the green room. Plus stand-up comic Ardal O'Hanlon, also
:00:38. > :00:41.
:00:41. > :00:48.known tpwr Father Ted. Welcome to something for the
:00:48. > :00:52.weekend and welcome back to Louise. By the way, we were just having an
:00:52. > :01:00.argument about what sort of men...This Is a second before we're
:01:00. > :01:06.live on air. What sort of men women like on that show ask take me out.
:01:06. > :01:11.They don't go for the cute ones. In reality they want the cute one,
:01:11. > :01:17.don't new? I don't know. I'm revealing nothing, girls, you're
:01:17. > :01:22.fine. Is that because they're on telly. No, everyone's got different
:01:22. > :01:27.tastes. Thankfuly. Where have you been? On holiday? To Cape Town in
:01:27. > :01:35.South Africa. What was that like? It was lvly. Just great, it was
:01:35. > :01:40.lovely, the kids had a fab time. We saw penguins on the beach. Penguins
:01:40. > :01:47.on the beach? Yes. And whales in the sea. It was a really lovely
:01:47. > :01:52.trip with the kids for a week. were the sealions right up into the
:01:52. > :01:57.harbour. That's what's so nice about going there, it's quite an
:01:57. > :02:04.activity-type holiday. So we could take the kids out and do loads of
:02:04. > :02:14.things. Fab time. Do you cycle? do that. Two days. I'm doing the
:02:14. > :02:15.
:02:15. > :02:19.cycle ride from Belgium to London and my bum -- I'm not, - I'm not
:02:19. > :02:26.comfortable! How many miles did you do yesterday. It doesn't sound a
:02:26. > :02:35.lot, but yesterday I did...Don't Tell me, about two! No, it was
:02:35. > :02:41.about 20. That's good, but you've got to do 200. There was one point
:02:41. > :02:46.when I was going uphill and there was a slight head wind, and I
:02:47. > :02:54.wasn't moving. All your Jeans will get tighter every week as you come
:02:54. > :03:00.in. We've got a new invention here. Is it one of yours? No, someone
:03:00. > :03:05.else invented this. It's called a cookie catcher. I love this.
:03:05. > :03:13.don't really dunk biscuits but you put your cookie catcher in there.
:03:13. > :03:18.Can I say, this was invented for my household. Really? Yes, my youngest
:03:18. > :03:23.son loves biscuits dipped in tea to the point where you make a cup of
:03:23. > :03:29.tea and get to the bottom and it's gross. I don't like sweetness in my
:03:29. > :03:33.tea. And there you go, look at that! Is this going to put you off
:03:33. > :03:40.drinking your tea with that in there. You're not putting yours in
:03:40. > :03:45.because you want to keep it. I am taking this home. Can I really?
:03:45. > :03:50.You're catching all the bits. Extensive research says that the
:03:50. > :04:00.Rich Tea are the ones that break up first, according to the girls in
:04:00. > :04:01.
:04:01. > :04:06.the office. The king really is a hob-nob. That there go in like an S
:04:06. > :04:13.S warrior. And if you don't want to waste any you can great spoon and
:04:13. > :04:20.finish it off. They're �2, by the way. This is the first time a
:04:21. > :04:28.gadget has ever worked. This is great. Coming up, Chris Isaac has
:04:28. > :04:32.just flown in to tell us about his latest album. # You rattle my brain
:04:32. > :04:37.# Too much love # You broke my world
:04:37. > :04:42.# What a thrill # Goodness gracious great balls of
:04:42. > :04:51.fire # We'll be talking to him about
:04:51. > :04:59.recording in Memphis. And Ardal O'Hanlon will be here to talk to us.
:04:59. > :05:08.Yes, if you have a question for him, do e-mail or tweet. This is for
:05:08. > :05:18.Chris, "How much of a nightmare TVs to film with Helsinkienia
:05:18. > :05:24.Christianson? Did it put you off that she was naked? Poor lad!
:05:24. > :05:32.does Ardal oHan less than feel type cast with Robbie the Reindeer?
:05:32. > :05:41.We'll ask him later. Today we're starting off with spring rolls and
:05:41. > :05:51.crispy mushrooms. It is the clinies New Year. -- Chinese New Year.
:05:51. > :05:56.And then braised pork cheeks with butter beans. North heaven. A
:05:56. > :06:01.really long, slow cook with butter beans in there, the flavour is
:06:01. > :06:08.delicious. And the dessert is rapsry and coconut squares. Do you
:06:08. > :06:13.remember these as kids? It was called coconut ice, but this is a
:06:13. > :06:20.slightly upmarket version of it. posher version, like yourself.
:06:20. > :06:27.Exactly! And finally, jerk snapper with rice and peas. It's really
:06:27. > :06:32.straight forward. It doesn't have to be snapper, the fish, but you
:06:32. > :06:35.can make it today. And here's what's on the rest of the show
:06:36. > :06:43.today. Establish tan Faulks's epic love
:06:43. > :06:50.story makes it on to the screen in Birdsong. And did you...stop
:06:50. > :06:57.yourself? Miranda Hart swaps her joke shop for medicine in Call The
:06:57. > :07:06.Midwife. I can't move my arms. a hungry long-legged buzzard hunts
:07:06. > :07:12.for his supper in Earthflight. Right, Wayne is over there in the
:07:12. > :07:20.bar area, what do you have today? We have some nice cocktails this
:07:20. > :07:26.week. Tomorrow is the start of the Chinese New Year, so I have
:07:26. > :07:31.Oriental drinks. And also Burns Night. A modern take on a whisky
:07:31. > :07:37.Mach. Did you know one in five of the population of the world are
:07:37. > :07:43.Chinese. So there's us three, Wayne and Lucy Hedges, I regular it's
:07:43. > :07:50.Wayne who is the Chinese one, don't you think? I reckon. What do you
:07:50. > :07:56.think, Wayne. The festival begins today, I think. Oh, no.... I'm not
:07:56. > :08:01.going to read that bit. Do you not believe that bit. It's too
:08:01. > :08:06.confusing. The festival begins on the first day of the first month
:08:06. > :08:13.and ends on the 15th day. Before the festival Chinese people spring
:08:13. > :08:18.clean their houses to sweep away bad luck. And it is a chance to
:08:18. > :08:28.forget all grudges and wish peace and happiness for everyone. That's
:08:28. > :08:37.a good idea. A really good idea. UpupSo, a simple dipping sauce with
:08:37. > :08:45.UpupSo, a simple dipping sauce with spring rolls. So, there is spring
:08:45. > :08:53.roll pastry under here and we have spring onion, carrot, garlic, bean
:08:53. > :09:00.sprouts, ginger, apple. Apple? just for something different.
:09:00. > :09:07.Lou, what would you like to chop? don't mind, what would you like me
:09:07. > :09:13.to chop? Apple. We want to come round the outside, like that. So we
:09:13. > :09:18.get rid of the core without having to mess around and simply cut it
:09:18. > :09:28.into nice thin slices. I heard a great expression this week about
:09:28. > :09:31.
:09:31. > :09:37.cycling, Tim. Yes. Oh, I'm now a sicklist am I! Yeah. I'm not.
:09:37. > :09:44.Apparently you've now become a Mamil. Why? Which is a middle-aged
:09:44. > :09:54.man in Lycra. Tell me you're not going to wear one of them outfits!
:09:54. > :09:57.
:09:57. > :10:02.Yes, I am, Louise. And it's bloomin hot! What colour is it? Black. I
:10:02. > :10:12.actually went for some flourescent stuff because I didn't want to get
:10:12. > :10:12.
:10:12. > :10:17.run over. But I don't know how cool it is. Just wear black with a light
:10:17. > :10:22.on the back of the bicycle. When you fall off you have to accept
:10:22. > :10:29.that you're going to fall. Yes, when you fall off you have to keep
:10:29. > :10:34.your hands on the Handels. Why do you fall off? You can ride. Yes,
:10:34. > :10:39.but maybe you hit ice or gravel and you're going fast. Have you got one
:10:39. > :10:48.of those helmets that goes out the back and do you go down low? I've
:10:48. > :10:54.only been going two days. You have to keep your hands on the Handel
:10:54. > :11:00.bars because if you put your hands out when you fall you break your
:11:00. > :11:07.wrists and arm et cetera. We're into scootering. I run beside the
:11:07. > :11:15.kids calling out "stop." Are you still running? A lit bit. I'm doing
:11:15. > :11:23.a bit of pilates? That's just breathing, isn't it? No, no, just
:11:23. > :11:31.breathing, are you kidding me! are you finding that your core has
:11:31. > :11:38.improved? Yes, tremendously! No, not yet. So, chop up the spring
:11:38. > :11:45.onions, Tim. This is a stir fry about bit for the middle. So, a
:11:45. > :11:55.nice hot pan. Two apples. I'm just going through the motions to make
:11:55. > :11:55.
:11:55. > :12:00.you both feel useful. Thanks for that. Chop the spring onions.
:12:00. > :12:06.It doesn't matter. This is for the filling, so you don't want anything
:12:06. > :12:11.too thick or it will pierce the spring onion pastry. So a hot pan,
:12:11. > :12:17.toss it around and chuck in the vegies. And as we all know with
:12:17. > :12:23.stir fry, keep moving it around, that's the key to it. And the
:12:23. > :12:28.chilli which gives it zing. Everybody likes spring rolls. You
:12:29. > :12:33.always think they're bad for you, but when you think of what goes in
:12:33. > :12:39.the middle? It's the fact that they're deep fried so it's never
:12:39. > :12:47.going to be the healthiest thing. You could keep all this raw and
:12:47. > :12:53.they'd still be nice. You just buy the sauce? A good soy sauce? Nigh
:12:53. > :12:59.yes, and I have a thicker one. And does it say that? Sorry to ask
:12:59. > :13:06.questions. I like it that you ask questions. Do you buy a thick one.
:13:06. > :13:13.You can buy a thick one, you absolutely can. Or you can use a
:13:13. > :13:18.thin one. Whatever you want. But it says it on the bottle? Yes. I know
:13:18. > :13:25.that's a stupid question. Do the soy sauces come in different
:13:25. > :13:32.qualities, then? Yes, they do. they? That's why I was asking.
:13:32. > :13:36.some have the consistency and flavour of salty sump oil, but a
:13:36. > :13:41.delicious one. And things like that are hard to find and know because
:13:41. > :13:46.you buy one and if it's wrong you waste it. Like with anything, if
:13:46. > :13:54.you go to an expert then they'll give you an opinion as to why they
:13:55. > :14:00.think it's good. So, a spoonful of this on the bottom edge. Not too
:14:00. > :14:06.big and then it's a really tight tuck in like that. It smells lovely.
:14:06. > :14:14.Roll it once and bring in the edges. And as we're coming up put some
:14:14. > :14:23.water on it to hold it together. Water before you roll it up.
:14:23. > :14:29.I'll just unwind a bit. then...How's About that? Beautiful.
:14:29. > :14:35.You can do another one, we need three. Straight in. Either of you
:14:35. > :14:43.can do it, as long as you're happy. You can be oyster mushroom monitor.
:14:43. > :14:47.Oh, great. This is a really nice thing to do. Equal quantities of
:14:47. > :14:54.Chinese five spice, flour and a little pinch of salt. So give it a
:14:54. > :15:02.stir around and then what we do with the oyster mushrooms - this is
:15:02. > :15:09.to give them a meaty texture. And we tear some of them and then deep
:15:09. > :15:14.fry this as well. So you get a lovey Chinese five spice flavour
:15:14. > :15:19.and when we fry them - so just toss them in that. The oil is burning.
:15:19. > :15:25.It's fine. It's going to be good. It's turned off. And these go into
:15:25. > :15:35.a hot oil. Obviously, in reality, you'd use the same oil that you've
:15:35. > :15:36.
:15:36. > :15:42.fried the spring rolls in. They're looking good in the deep fryer. How
:15:42. > :15:49.long should they take? Nigh two to three minutes. This is a pretty
:15:49. > :15:59.quick meal, isn't it? It looks really healthy until you just stuck
:15:59. > :16:06.
:16:06. > :16:12.it in there. Yes, look at that! Beautiful. So the mushrooms don't
:16:12. > :16:22.take long, the rolls don't take long. We just want them to crispen
:16:22. > :16:25.
:16:25. > :16:35.up. And the plum sauce and the Hoi sin sauce mix them together. Say it
:16:35. > :16:36.
:16:36. > :16:46.again? Plum sauce and...? Chilli sauce. Then I'll cut one in half to
:16:46. > :16:47.
:16:47. > :16:55.have a nibble. And then our mushrooms, drain those off...this
:16:55. > :17:05.is dead simple and it's a really, really....I Want the blue ones.
:17:05. > :17:11.
:17:11. > :17:16.right, I've gone purple. I think there's very little danger of us
:17:16. > :17:24.talking too much football after the results yesterday! It's going to be
:17:24. > :17:31.really hot. But the mushrooms, Chinese five spice, flour and salt
:17:31. > :17:41.and deep fry them, and that brings out the meaty texture. And then the
:17:41. > :17:42.
:17:42. > :17:48.veggie spring roll. That's glaucous. What have we got for the main
:17:48. > :17:57.choice? Pork cheeks. That's slightly worrying. You can follow
:17:57. > :18:01.all the recipies on the website. a book it sold millions and now
:18:01. > :18:05.Sebastian Faulks' epic love story has made it to the screen. This is
:18:05. > :18:12.has made it to the screen. This is Birdsong.
:18:12. > :18:21.Do you sing? Very badly. Pity, I have a fondness for the patriotic
:18:21. > :18:31.song. Will you be staying with us long? A month or so. We are here to
:18:31. > :18:36.
:18:37. > :18:45.see how the machines work. How old are you? 20, how old are you?
:18:45. > :18:55.Remember, we are speaking in English tonight. Madam, did I see
:18:55. > :19:00.you today walking a long? I might have been. I passed a beautiful
:19:00. > :19:05.house. There was someone playing the piano, I couldn't recognise the
:19:05. > :19:15.melody, but I just stood in the garden trying to stop myself from
:19:15. > :19:17.
:19:17. > :19:23.walking right inside. And did you? Stop yourself? It was one of those
:19:24. > :19:28.sentimental songs that I like. cannot bear them, musicians today
:19:28. > :19:38.are just interested in songs they can sell on the street corner. Give
:19:38. > :19:47.
:19:47. > :19:52.me a great composer. Forgive me. Perhaps you can take my place at
:19:52. > :19:59.cards? And I had another little song I was so looking forward to
:19:59. > :20:05.singing. Another time. And you can see the first part this
:20:05. > :20:15.evening at 9pm on BBC One and BBC One HD. Our first guest today
:20:15. > :20:15.
:20:15. > :20:19.rocketed to fame in 1990 with his single wicked games in David
:20:19. > :20:24.Lynch's film wild at hart and things then he hasn't stopped with
:20:24. > :20:34.hits like this. # You did a bad, bad thing
:20:34. > :20:49.
:20:49. > :20:59.# Baby, a bad, bad thing # I never dreamed that I'd know
:20:59. > :21:02.
:21:02. > :21:12.somebody like you # No, I don't want to fall in love
:21:12. > :21:13.
:21:13. > :21:21.# Chris isaak. And as one of our viewers said, how much of a problem
:21:21. > :21:28.was it filming that? We shot it in Hawaii and people thought we had a
:21:28. > :21:35.special effect behind us with the smoke, but it was a volcanic smoke
:21:35. > :21:40.going out over the ocean. And we were standing on a thin, glass
:21:40. > :21:50.cover, and we went back the next day and the whole thing was gone.
:21:50. > :21:54.
:21:54. > :22:00.We were idiots, like so much of my career! And HerbWrits made the
:22:01. > :22:08.film? Herb has passed away. He's a photographer. He could make a shoe
:22:08. > :22:13.look sexy. And when they finished the video they gave me the first
:22:13. > :22:21.copy and asked what I thought. And I said I like it but I don't know
:22:21. > :22:27.if they're going to play it and he said, "Why not?" and I said I
:22:27. > :22:34.didn't think it was sexy and I said the more you cut me out and put
:22:34. > :22:39.Helena in, the more I'll like the video. And up until then you'd had
:22:39. > :22:43.a little success? Blue Hotel was big in France and I hadn't really,
:22:43. > :22:47.I didn't know we were successful until I went to France and I walked
:22:47. > :22:52.outside the place we were playing and I thought everybody was waiting
:22:52. > :22:58.for a bus or something and they were waiting for us, because we
:22:58. > :23:06.weren't used to crowds for us. did David Lynch find the song to
:23:06. > :23:12.put in the film? I don't know how he found it, but I'm so glad. I'll
:23:12. > :23:19.always be friends with David, I don't care if his car runs out of
:23:19. > :23:25.gas, I'll go across town to push it! But he was looking for a song
:23:25. > :23:30.and I said people like this song live, give us some money and we'll
:23:30. > :23:37.make a video. And we said but the record has been out for a year,
:23:37. > :23:41.it's too late. But David Lynch put up the money. Because it sold
:23:41. > :23:46.millions of copies around the world. And when you got the feedback did
:23:46. > :23:50.you go to all the different places and different countries? Was it
:23:50. > :23:56.full on? The weird thing about having success is you never, there
:23:56. > :24:03.never is, like, here's the point where you go "this is successful,"
:24:03. > :24:08.you know, we went from playing clubs to bigger clubs to, you know,
:24:08. > :24:14.stadiums, whatever happens you're not really aware that you're being
:24:14. > :24:20.successful, you're just going "OK, what's next?" you're just moving.
:24:20. > :24:24.There was a chance that they were thinking about dropping you the
:24:24. > :24:28.next record. I don't think they were thinking of dropping me,
:24:28. > :24:36.because ever record I did sold more. So you were going in the right
:24:36. > :24:42.direction. I was going up, not down. It's been slow but steady. And you
:24:42. > :24:47.had critical acclaim on your first two albums. So let's talk about
:24:47. > :24:55.this album. You've done an album of covers from your heroes. Explain
:24:55. > :25:02.what it is. This record, I went to Memphis Tennessee, and Johnny Cash,
:25:02. > :25:07.Carl Perkins, Roy Orbison, Jerry Lee Lewis, all of those artists
:25:07. > :25:12.recorded for a guy called Sam Phillips in a tiny little recording
:25:12. > :25:17.studio called sun studio. And that studio is still there. They ever
:25:17. > :25:23.tore it down and put up a shopping centre, by some miracle. And we
:25:23. > :25:27.went back to Memphis and recorded in that little studio and recorded
:25:27. > :25:32.like they did back then - everybody at one time, no tricks, and we made
:25:33. > :25:39.a record of all the music I just grew up loving. This is the music
:25:39. > :25:44.you love, this is your muscle? I'm nuts about it. When I grew up
:25:45. > :25:49.my dad had a record collection and it was, like, nowadays everybody
:25:49. > :25:53.has millions of records. They have on their phone more records than we
:25:53. > :25:59.had. But he had a little box of records and it was mostly those
:25:59. > :26:04.artists. And when I finished this record - my dad's pretty old now -
:26:04. > :26:10.and I took the first rough mix to my parents and played it. My dad
:26:10. > :26:16.looks to my mum and said something. He never says much and I asked her
:26:16. > :26:22.what he said and she said, "Dad said that's the way I would have
:26:22. > :26:26.sung it" so I was pleased. And are there some songs on the album that
:26:26. > :26:31.you've written? There are a couple, but not enough to spoil the party.
:26:31. > :26:37.Because I love those songs but I had a couple I put in there. I also
:26:37. > :26:43.made a copy of this for Scottie Moore, who was Elvis's first guitar
:26:43. > :26:52.player, still living out there. And I sent him a copy and he was very
:26:52. > :26:57.nice and said, "I love the record, who wrote Live It Up?" he
:26:57. > :27:03.immediately knew he didn't know it before. We have a clip of you in
:27:03. > :27:10.the sun studio. # I forgot to remember
:27:10. > :27:18.# To forget. This is a record starting with all
:27:18. > :27:24.the Sun sessions from the '50s. I've got a lot of great songs on
:27:24. > :27:30.there and I'm really proud of it. It's the only album I've ever made
:27:30. > :27:34.that my band listens to on the tour bus! # Too much in love
:27:34. > :27:39.# I'm a guy insane # You broke my world
:27:39. > :27:44.# What a thrill # Goodness, gracious great balls of
:27:44. > :27:49.fire # And the studio was tiny? It's a
:27:49. > :27:56.tiny room. Here's an example, I go in there and set up and started
:27:56. > :28:01.playing and from me to you, my bass player is standing right there.
:28:01. > :28:07.There are no headphones, you're just playing in the room. It's
:28:07. > :28:17.really simple. And my base player says, "Where do you want me to
:28:17. > :28:17.
:28:17. > :28:25.stand?" and I looked on the floor and there's a hole in the Linoleum
:28:25. > :28:35.and said, "That's where the spike on the bass goes, you stand there"
:28:35. > :28:42.and it has a lot of history. And a lot of others lived around there.
:28:42. > :28:47.Well, Elvis, you think he's the King of rock'n'roll, and you look
:28:47. > :28:54.at it, and you think, "I'm sure Elton John has a better house."
:28:54. > :29:01.Have you been there? No. You've got to go. In California they have a
:29:01. > :29:06.museum and they were going to have an exhibit of rock musician's bits
:29:06. > :29:15.and pieces and they called me and asked if I would like to put my car
:29:15. > :29:22.in and they said Elton John is putting his in. And I said "yeah"
:29:22. > :29:30.and they asked "what car would you like to put in?" and I said, "I've
:29:30. > :29:38.only got one!" and I said, "How long will it be in there?" and the
:29:38. > :29:47.guy said, "Is it a problem?" and I said, "I've only got the one car."
:29:47. > :29:51.And I was thinking Elton John probably just said, "Take the
:29:51. > :30:01.Masarati." Do e-mail or tweet us questions for Chris, because he is
:30:01. > :30:06.
:30:06. > :30:11.staying with us for a bit longer. Now, today's dejya Deja View.
:30:11. > :30:17.In a dramatic and unexpected personal statement the Princess of
:30:17. > :30:22.Wales has announced she is reducing the extent of her public life and
:30:22. > :30:30.placed the blame squarely on what she called the overwhelming
:30:30. > :30:38.attention of the media. Richard Branson has begun legal action over
:30:38. > :30:45.a dirty tricks campaign by BA. . The world's leading woman tennis
:30:45. > :30:50.player, Monica Seles has been stabbed with a knife by a spectator
:30:50. > :30:55.at the tournament. # No, no, limits
:30:55. > :31:02.# We'll give up the fight # We'll do what we want and do it
:31:02. > :31:12.right # This smells like burnt rubber. It's
:31:12. > :31:30.
:31:30. > :31:35.Look at this, my first day as a woman and I'm getting hot flushes!
:31:36. > :31:42.Diana withdraws from public life, Monica Seles was stabbed and BA
:31:42. > :31:47.accused of dirty tricks and Mrs Doubt fire. I try and go back a
:31:47. > :31:56.couple of decades first, so that's '92 and then it was a bit before
:31:56. > :32:05.that, so.... I thought it was before that. Isle' go '93.
:32:05. > :32:14.going back a bit '90. I go 20 years and back a bit. I've got that No
:32:14. > :32:24.Limits in my head now. It will be there all day. No, no, no, no, no,
:32:24. > :32:26.
:32:26. > :32:36.it took them ages to write that! We've got John Pritchard here, from
:32:36. > :32:38.
:32:38. > :32:45.Mid Glamorgan. He made the Dukkah lamb cutlets. What do you think his
:32:45. > :32:54.occupation is? A Tiler? Close. because his ear is out where he
:32:54. > :33:03.holds the pencil. And what is he? children's entertainer. Close, an
:33:03. > :33:08.accountant. And this is Sarah and her ant. And they made the dark
:33:08. > :33:16.chocolate bacon cupcakes. They are...If You guess this, you're a
:33:16. > :33:26.better man than me. Of course, everyone must know, they're nurses.
:33:26. > :33:36.No. A good guess. Sarah is a business analyst, and Angharad is a
:33:36. > :33:39.
:33:39. > :33:46.procurement manager. What do they do? Don't know. And this is what
:33:46. > :33:54.does Simon look like years ago. Look at you. Tucker boots, they're
:33:54. > :34:02.good. I like that, is there another one next week? Yes. And for your
:34:02. > :34:08.chance to be on the fridge of fame, cook one of our recipies and send
:34:08. > :34:17.them in with a photo or a video. Yes, we'd like to encourage you to
:34:17. > :34:21.send video clips in. Do them on send video clips in. Do them on
:34:21. > :34:26.your show and send them in. OK, we're now going to make pig
:34:26. > :34:32.cheeks. Yes, very excited about this. We were saying before the
:34:32. > :34:38.show that it is weird because people will say, "Oh, cheeks" but
:34:38. > :34:46.it's just like eating the arm, it's just another part of the animal.
:34:46. > :34:53.But off cuts seem to be fashionable now. Yes. Why are they cheap?
:34:53. > :35:00.supply and demand. There are as many cheeks on the animal as there
:35:00. > :35:06.are other parts, but because we don't eat them so much they're
:35:06. > :35:14.cheaper, belly pork now is expensive, because people desire it.
:35:14. > :35:19.So, flour, the pork, shall lots, white whine, thyme and butter beans.
:35:20. > :35:25.So, the cheeks, when you're buying them, these are the pillows, as
:35:25. > :35:30.they're called. This is the chewing bit. Because if you buy a cheek
:35:30. > :35:36.you'll get the whole bit of the face, what you want is the pillow,
:35:36. > :35:42.so if you've got a good butcher get him to cut them for you. But
:35:42. > :35:51.apparently the supermarkets are selling them now. When are we going
:35:51. > :35:58.to eight hearts? Shall we do that? I have never eighten them. I used
:35:58. > :36:03.to eat liver a lot. I didn't mind it. Hearts, somehow it's not
:36:03. > :36:11.exciting. It is because I've never tried them. All right, we'll do
:36:11. > :36:18.some. What are they like? Rich, slightly gamey. So if you don't
:36:18. > :36:26.like it you're not going to like it. Is it like kidney? Because I don't
:36:26. > :36:30.like those. I don't think you'll like it. Great, let's make them!
:36:30. > :36:36.shake off the excess flour and seal these fellers. Are these tough so
:36:36. > :36:43.they need a long cook? A long cook, yes. Seal in flour for the starting
:36:43. > :36:53.point. But it is a good two-and-a- half hours. If you want to chop the
:36:53. > :36:53.
:36:53. > :36:59.shalllets, you can half-moon them or circle them. What? We're making
:36:59. > :37:05.a standard casserole now so however you want to do it is...So I'm doing
:37:05. > :37:13.them too thin? Well, the thing with this is the beans will give the
:37:13. > :37:19.bulk. You can have lots of variation in
:37:19. > :37:24.this, cabbage and smoked bacon, but for me, I want the flavour of the
:37:24. > :37:30.pork today and the pork will just break down. Seal these until
:37:30. > :37:38.they've got a bit of colour on there. By the way, happy
:37:38. > :37:45.anniversary last week. Yes, last Monday. 15 years. She is one lucky
:37:45. > :37:49.lady. 15 years, that's a long time. What did you do to celebrate?
:37:49. > :37:57.Ali wasn't well, so we did absolutely nothing. What did you
:37:57. > :38:04.buy her? We decided we wouldn't do presents. No! Simon, where's the
:38:04. > :38:10.romance in that? It's crystal, Simon, you should have got her
:38:10. > :38:19.something crystal. Yeah, I know I should. Moving on! 15 years is a
:38:19. > :38:23.long time. It's good. And the key to 15 years of marriage...Yes,
:38:23. > :38:29.is it? Get a job where you have to come down to London all the time?
:38:29. > :38:35.Yes, I think it's space. I'm not always at home and I work long
:38:35. > :38:44.hours, so when we're together it's good time together. That's my
:38:44. > :38:49.theory. So, stir it around to get all the little bits of flour and
:38:49. > :38:56.pork flavour in there. Then add honey for sweetness. And I want to
:38:56. > :39:01.get it nice a sticky. You can use a little bit of sugar if you haven't
:39:01. > :39:05.got honey. It's my third anniversary today of Twitter. Can
:39:05. > :39:11.you believe that, three years of Twitter. I thought it was only a
:39:11. > :39:17.year or so. But it's such a big part of our lives now. I can't
:39:17. > :39:25.remember what it was like before. Yes, I do it a lot. Now, all the
:39:25. > :39:30.honey is going on there, smell that. It's so nice. If you're -- say we
:39:30. > :39:35.did stir fry for the spring rolls before, if you fancy doing
:39:35. > :39:41.something interesting with your veg, as you stir fry, add a little bit
:39:41. > :39:47.of hundredeo because it brings out the flavour. Then a glug of white
:39:47. > :39:50.whine. What about the leeks? They're in there, you can use
:39:50. > :39:58.whatever veg you want. Then add stock into there and bring it up to
:39:58. > :40:02.the boil. When it comes up to the boil add the cheeks back in. So as
:40:02. > :40:07.the moment these are quite fibrous, they're hard and not very nice to
:40:07. > :40:12.eat. What we want is to break them down. We want all of the connective
:40:12. > :40:16.tissue to break down so it becomes really soft and falls apart. So
:40:16. > :40:21.cover it and simmer it or put it in the oven for two-and-a-half hours.
:40:21. > :40:26.And we end up with that. Smell that. It's glorious. We can see that the
:40:26. > :40:31.cheeks are starting to break down. It does smell good. The butter
:40:31. > :40:35.beans go in. And at this point I would fish the pork cheeks out
:40:35. > :40:41.again and add a little bit of mustard and cream and I'd boil it
:40:41. > :40:46.just so you get that little bit of thickening going on. But for now,
:40:47. > :40:52.we're just going to stir it through. A touch of vinegar which will
:40:52. > :40:57.excite our taste buds. And then add a little bit of cream to finish. As
:40:57. > :41:02.I say, fish out the pork cheeks, boil this down a little bit to get
:41:02. > :41:12.a really, really thick sauce then put the cheeks back in. That is
:41:12. > :41:12.
:41:12. > :41:16.glorious. And then to serve - and you want it to fall apart. So
:41:16. > :41:24.you've got big strong flavours. Lovely texture from the pork. You
:41:24. > :41:29.can see how it's falling apart. And it's a great big bowlful of food.
:41:29. > :41:37.It's kind of early for pork cheeks. I like the idea. Would you like to
:41:37. > :41:44.try some of it? Sure. Help yourself. And how long is it cooked for?
:41:44. > :41:50.and-a-half hours. It falls apart. Oh, man, it really does. From there,
:41:50. > :42:00.when you're got a tight bit of cheek. It's really tender. Are you
:42:00. > :42:04.going to have any? No. Can I have yours? Go for it. And dessert?
:42:04. > :42:09.Coconut and raspberry squares. you can find all of today's
:42:10. > :42:18.recipies on the website. Keep your e-mail questions for Chris and
:42:18. > :42:28.arldle coming in or Tweet them. in the second episode of the series
:42:28. > :42:29.
:42:29. > :42:38.Miranda Hart makes a departure from comedy. This is Call The Midwife.
:42:38. > :42:45.Camilla? Yes. Come in. I generally answer to chumy, my father used to
:42:45. > :42:50.say long dogs need short names. I understand you qualified by a
:42:50. > :42:56.whisker, nurse. I did pass. It was a bit of a scrape. Before that I
:42:56. > :43:05.was nursing for five years. Come on. Inside. Do you need me to go
:43:05. > :43:11.through this piece-by-piece? remotely. What's that? It's an
:43:11. > :43:18.emema nozzle. It's made of glass. Do you break things. And are all
:43:18. > :43:25.your dresses pink? I do have another. And you can watch that
:43:25. > :43:32.episode of Call The Midwife tonight at 8pm. Our next guest started out
:43:32. > :43:42.as a stand-up in his emerald eye before starring in the hit series
:43:42. > :44:01.
:44:01. > :44:07.We have to lose that sax solo. clip was voted the best moment of
:44:07. > :44:16.all threes seer ies. The best moment of all time. Since the
:44:16. > :44:20.evolution of man! Just remind us how ital happened. How did you get
:44:20. > :44:25.the role? It was out of the blue. I was a stand-up comedian so you
:44:25. > :44:29.don't expect things like that to happen to you. And I got a call one
:44:29. > :44:33.day to say they were casting for the series. And I was told about
:44:33. > :44:38.the series months before but I didn't pay any attention to the
:44:38. > :44:45.person who told me. Because I didn't trust him, basically! And on
:44:45. > :44:50.the last day of casting they were about to de camp and he said, "You
:44:50. > :44:55.didn't come in" and he said hurry up. So I went in and started
:44:55. > :45:00.reading and two people were laughing and the rest were looking
:45:00. > :45:06.with big, blank faces. And it just happened. Two months later they
:45:06. > :45:10.said, "Off egot it, come along" and it was the first time I'd done
:45:10. > :45:16.anything like that, it was great, you know everything the first time
:45:16. > :45:21.is great. The first kiss, the first long pair of trousers. But just by
:45:21. > :45:26.reading the script could you tell it was going to be such a huge hit?
:45:26. > :45:29.No, the reaction for me was I really liked it and I could see the
:45:29. > :45:34.possibilities and the potential, but definitely I thought it was
:45:34. > :45:40.going to be a little cult success at best. You know, three in the
:45:40. > :45:48.morning and it would disappear after one series. We had no idea it
:45:49. > :45:54.would become the phenomenon it did. They even have festivals for Father
:45:54. > :46:00.Ted? Yes, they do. They have them in Ireland as well. I've never been
:46:00. > :46:05.to one. Really, when you do a show like that you have to leave it
:46:05. > :46:10.behind. I have really fond memories, but it has to be in the past.
:46:10. > :46:16.when people come to see you do stand-up, are they exacting to see
:46:16. > :46:22.the character? No, not really. Now it's been a while. To begin with
:46:22. > :46:29.they would exact that, yes. But you quickly disabuse them of that
:46:29. > :46:35.notion and just carry on with your own stuff. To some extent you had
:46:35. > :46:38.to just put the blinkers on and do your own stuff. And it's nice to do
:46:38. > :46:42.different things and play different roles and remove yourself from
:46:42. > :46:46.something you're comfortable doing. That's it. I always work on
:46:46. > :46:54.something radically different. I'm not naive enough to think that,
:46:54. > :47:00.like, you know people are going to give me roles as pirates or Bond.
:47:00. > :47:06.James Bond, perhaps! And your stand-up is so big you even go to
:47:06. > :47:12.China. Yes, big in China. I'm doing a play at the moment and then I'll
:47:12. > :47:17.go there. Are you going to do your jokes in Chinese? No, it sounds
:47:17. > :47:22.better than it is, basically you play to the ex-pat society. There
:47:22. > :47:28.are loads of people out there. So we play all the industrial cities
:47:28. > :47:33.and it's a great excuse to go and visit China. And a new play starts
:47:33. > :47:40.Wednesday. It does start Wednesday, it's called Port Authority and the
:47:40. > :47:46.best thing about it, from my point of view is it it's very different
:47:46. > :47:52.because I'm not playing an idiot! It's quite a straight role for me,
:47:52. > :47:59.which is why I jumped at it when I was asked to do it. I'm playing, I
:47:59. > :48:04.suppose you might call him a loser. He's alcohol-soaked and he's
:48:04. > :48:10.unsavoury, he's unkind to his wife and child. And he gets this job and
:48:10. > :48:15.he's not suited for it. He's patently unqualified for the job
:48:15. > :48:20.and he goes to America with celebrity accountants and he makes
:48:20. > :48:23.a show of himself and that's where his story begins. And he's
:48:23. > :48:28.reflecting on this story a few years after the event and he's
:48:28. > :48:32.trying to make sense of it all and justify it in some way or at least
:48:32. > :48:38.get people to understand him. It's a very moving and powerful piece of
:48:38. > :48:46.theatre and it's great to do. I get shivers up my back bone every time
:48:46. > :48:51.I read it. Do you enjoy theatre? do. It's an entirely different
:48:51. > :48:57.experience. When you're a stand-up comic you spend a lot of time on
:48:57. > :49:02.your own trying to come up with funny stuff. And it's self-obsessed,
:49:02. > :49:06.stand-up. And there's nothing wrong with that, being self-obsessed! But
:49:06. > :49:11.it's great to work with other people for a while and forget about
:49:11. > :49:16.your own thing. And it's called Port Authority, but aren't there
:49:16. > :49:21.another two stories interlinked? That's right. There are three
:49:21. > :49:26.distinct storeys and they kind of overlap a little. But they're all
:49:26. > :49:31.guys at different stages in their lives. It's all about men. And are
:49:31. > :49:37.you all on stage at the same time and it cuts between the stories?
:49:37. > :49:44.Yes. Wow, how does that work? works, and you're competing with
:49:44. > :49:49.the audience for your bit. And there's a lot of humour in it as
:49:49. > :49:54.well. There are the three stages of men. There's an older guy in a
:49:54. > :49:58.wheelchair and a middle-aged guy, like me. And all the stories are
:49:58. > :50:04.about things very familiar to men, you know, like disappointment,
:50:04. > :50:09.regret and loss and love and not being able to recognise success
:50:09. > :50:14.when it comes along. Is it a comedy? I wouldn't say that. It's a
:50:14. > :50:19.drama, but like all good dramas it has a lot of humour but you're not
:50:19. > :50:25.playing it for laughs, you're playing it for real. And for me,
:50:25. > :50:33.that's a God send because I'm just used to playing the goofy guy.
:50:34. > :50:42.from it, big film stphrols Well, you know...-- Rolls? Well, you
:50:42. > :50:52.know.. Bond! They're shooting the next Bond in bog anyway, because of
:50:52. > :50:58.
:50:58. > :51:07.cutbacks. So they might want a low- cost Bond! And what next? We're
:51:07. > :51:14.doing a film shot in a subway. now, it's opening soon are you
:51:14. > :51:20.tight? It's over rehearsed. And how long does it run for? A month.
:51:20. > :51:25.that's nice and manageable. So it runs for one month? Yes. And when
:51:25. > :51:31.are the critics coming in? Probably next Friday. Is that nerve-wracking
:51:31. > :51:36.or do you just get on with it? not that bad. You believe in it.
:51:36. > :51:41.When you put so much into something like this, you're totally exited
:51:41. > :51:50.and believe in it. And you banish all those thoughts from your head
:51:50. > :51:58.and just go for it. That's the only way of dealing with that. This is
:51:58. > :52:08.one tweet I suppose you've already answered this, "Do you feel type
:52:08. > :52:16.cast by your roles?." I feel type cast as a man! You know, when you
:52:17. > :52:22.do a role like Father Ted, you don't realise that people have it
:52:22. > :52:31.stuck in their mind. It doesn't stay with me in my day-to-day life,
:52:31. > :52:35.because I'm at home just doing my own thing. Have you ever been on TV
:52:35. > :52:40.where they've never talked about it? Never! I thought this might be
:52:40. > :52:49.the one! Sorry, sorry. So, keep your questions coming in.
:52:49. > :52:57.All this is still to come. We get a bird's eye view of pigeons
:52:57. > :53:07.in India in Earthflight. They fall like leaves.
:53:07. > :53:12.
:53:12. > :53:18.Simon cooks jerk snapper with rice and peas. And celeb guest Jayne
:53:18. > :53:24.lunch lunch comes in. Now, we also have the best of new
:53:24. > :53:33.things, including this unbreakable camera which we have pushed to its
:53:33. > :53:39.limits. And we'll try it out later in the show on gadget roulette,
:53:39. > :53:49.will it work or won't it work. And Chris is joining us in the kitchen.
:53:49. > :53:50.
:53:50. > :53:58.How's your cooking? Well, I put in two fridges in my kitchen so that I
:53:58. > :54:06.can keep all the left overs. don't cook? I live a block from the
:54:06. > :54:13.sea in San Francisco and I'm surfing all the time. And I eat a
:54:13. > :54:22.lot of mussels. I get them fresh. Where did you grow up as a child?
:54:22. > :54:27.There's an area called Stockton. It's always vote ed the worst place
:54:27. > :54:32.to live in America. Is it? It's not bad if you live there, but it's got
:54:32. > :54:36.really bad crime and unemployment. You don't imagine that in
:54:36. > :54:43.California, especially so close to San Francisco. And what did you
:54:43. > :54:48.grow up on? What did your mum make you? My mum's Italian and she makes
:54:49. > :54:55.really good ravioli. If you come to California I'll get the recipe,
:54:55. > :55:00.because somebody's got to learn to make it. She has her grandmother's
:55:00. > :55:09.recipe for ravioli. I love it all, out of a can, it's all different.
:55:09. > :55:16.But her's is so good. Get it and But her's is so good. Get it and
:55:16. > :55:21.sell it! What are we making? twist on a kid's sweet really.
:55:21. > :55:27.Raspberries, icing sugar, desiccated coconut and mascarpone
:55:27. > :55:34.cheese. That's the pink layer and the white layer is pretty much the
:55:34. > :55:40.same, without raspberries. So, Chris, first job, start by mixing
:55:40. > :55:47.those things together. I can do this. I don't remember this sweet
:55:47. > :55:54.as a child. It's kind of like almost a harder version of the
:55:54. > :56:00.inside of a well-known coconut chocolate bar. OK. So it's
:56:00. > :56:06.compressed. I'm bound to remember it now. It almost feels as if it
:56:06. > :56:12.has a hard, icing sugar, coconuty...No, I don't remember it.
:56:12. > :56:17.So, San Francisco. I read that you like a bit of surfing. Is San
:56:17. > :56:24.Francisco a surfing zone area? it's right in the middle of some of
:56:24. > :56:32.the biggest waves in the world and we have all the sharks as well.
:56:32. > :56:41.What are you putting in there? little bit of vanilla!
:56:41. > :56:48.I have a friend, DocRenecker, he surfs the biggest waves in the
:56:48. > :56:56.world and when I was just a beginner he dragged me out there
:56:56. > :57:02.and I was almost killed but he insisted I'd love it. How are you
:57:02. > :57:08.at surfing, are you any good? How many years have you been
:57:08. > :57:13.surfing? I came from a farm area so it wasn't until I got older that I
:57:13. > :57:23.started surfing and I've surfed a lot. So if I was going to be good I
:57:23. > :57:23.
:57:23. > :57:29.would be good! I think I need a different suit for this! Keep going.
:57:29. > :57:34.Have you tried surfing, Simon? funny, I've always wanted to do it,
:57:34. > :57:39.but I have rubbish balance. Really? Absolutely terrible. I can't take
:57:39. > :57:46.my trousers off without falling over. But when I went to California
:57:46. > :57:53.with the kids, they both went surfing. My son stood up on his
:57:53. > :57:58.very first go, ever. Where are you from, Simon? I'm from Liverpool.
:57:58. > :58:08.Because I've never heard that accent, except the beelgtsz beetle
:58:08. > :58:09.
:58:09. > :58:15.have? Can you say, "I'm not saying I'm better than Jesus ." No, we
:58:16. > :58:21.can't say that on a Sunday! Would you like the apron? Yes, that's
:58:21. > :58:25.better. So, this is the bottom layer. The nice thing about it is,
:58:25. > :58:35.because it's quite compact it means you can't make a mistake with it.
:58:35. > :58:41.You can't overwork it. So now we've got to that point. Tip it all in
:58:41. > :58:48.there. Have you surfed? Yes, I went to surf school once on the coast of
:58:49. > :58:55.Devon. Who did you go with? Just ten mates. John and Phil...First
:58:55. > :58:59.the famous surf school? No, it was in England, some bloke who
:58:59. > :59:04.originally came from Essex or somewhere and bought himself a
:59:04. > :59:11.campavan and thought he could surf. But there's no point in learning to
:59:11. > :59:16.surf unless you're near the coast. So, living in London -- we're not
:59:16. > :59:23.surfing the Thames yet. It will happen. So press it down and work
:59:23. > :59:30.that. So we end up with this. already tastes good. You can eat it
:59:30. > :59:38.on its own. So that's layer one. And funnily enough, layer two the
:59:38. > :59:44.much of the same. But this time add the fresh raspberries. You can do
:59:44. > :59:49.it also with blueberries. And go to town, Chris, work it fast! Did you
:59:49. > :59:55.also be a boxer when you were younger? I did. Look at this side
:59:55. > :00:02.of my nose, all the cartilage is knocked out because I had a lot of
:00:02. > :00:09.fights and caught it right on the nose. You got hit? I did. And at
:00:09. > :00:15.some point I thought, "Hey, maybe I ought to be a singer." Were you any
:00:15. > :00:22.good? I was, I was a light heavyweight. But, man, there's
:00:22. > :00:27.always somebody better and it only needs one guy better to make it a
:00:27. > :00:31.miserable sport, I tell you! can't imagine you as a boxer
:00:31. > :00:35.because you're quite laid back. never had a street fight with
:00:35. > :00:43.anybody, because they're always right! I don't hassle people, but
:00:43. > :00:49.in the ring, it was a sport. It was fun. My dad boxed and my dad boxed
:00:49. > :00:53.in prison and I guess he was really good and he taught all his sons to
:00:53. > :00:58.box. So we always had a punch bag in the back yard. This is looking
:00:58. > :01:03.good. Keep it working. So what happens is, all that comes together
:01:03. > :01:09.in the same way and we lay it on the top and press it down and chill
:01:09. > :01:13.it overnight. Do layer one and let that stiffen up. It's quite hard
:01:14. > :01:20.now. Lay that one on top and flatten it off. This is what we end
:01:20. > :01:27.up with. It is set and nice and hard. And then...turn it out, like
:01:27. > :01:33.that. So we have this lovely, delicious, solid block of coconut
:01:34. > :01:43.loveliness. Do you serve it with the beef cheeks? This is one of
:01:44. > :01:45.
:01:45. > :01:52.those things, with a strong cup of expresso, it would be a treat!
:01:52. > :01:58.is traditionally something that gypsies would take in their back
:01:58. > :02:04.pack and take it along the road to eat, only this and a gypsy love
:02:04. > :02:10.song. I'm making this up. Somewhere, a gypsy just woke up and said,
:02:10. > :02:17."That's not true. We don't do that !" This is just an idea, but you
:02:17. > :02:22.can put these in a zip lock bag and put them in your pocket and go and
:02:22. > :02:29.see Port Authority, the play, and in the middle of the play start
:02:29. > :02:39.eating them. And equally, you can start to dip them in chocolate.
:02:39. > :02:44.
:02:44. > :02:53.can't believe we have Chris Isaak in a pinny! I'm the chef, I'm in
:02:53. > :02:59.charge. If you don't like my food, get out of the kitchen! Just eat it.
:02:59. > :03:05.That's awesome. Do you have a restaurant here in town, Simon.
:03:05. > :03:11.Manchester. Beautiful. I'm going! I'm there. Oh, that's lovely. I
:03:11. > :03:19.might take some of that home with my cookie catcher. Chinese New Year
:03:19. > :03:23.and Burns Night-inspired cock tails next, but guess what year all this
:03:23. > :03:33.happened? # No, no,
:03:33. > :03:36.# No, no, no # No, no # In a dramatic and
:03:36. > :03:41.unexpected personal statement, the Princess of Wales has announced she
:03:41. > :03:45.is reducing the extent of her public life and blamed it squarely
:03:45. > :03:53.on the overwhelming attention of the media. Richard Branson's
:03:53. > :03:57.airline, Virgin Atlantic has begun legal action against BA accusing
:03:57. > :04:02.them of illegally obtaining confidential information about
:04:02. > :04:07.passengers and flights. Monica Seles has been stabbed with
:04:07. > :04:11.a knife by a spectator at a tournament in Germany.
:04:11. > :04:16.# No mountain too high # No, no, no limit
:04:16. > :04:19.# We'll give up the fight # We do what we want and we do it
:04:19. > :04:28.# We do what we want and we do it right #
:04:28. > :04:38.Help is on the way, dear. Doubtfire! Hold on there. One more
:04:38. > :04:57.
:04:57. > :05:04.time, dear. I'm OK. I'm o Kay! Are you all
:05:04. > :05:12.right, boss. OK, 27 limited there, Mrs Doubtfire.
:05:12. > :05:18.What year did I go for in the end? '90? I think that's a bit early. I
:05:18. > :05:28.reckon we're more....You Said you were touring. We did a few shows.
:05:28. > :05:35.So it's got to be about '95 or '94. I was thinking '93. Yeah, around
:05:35. > :05:40.that time definitely. OK, it's the Chinese New Year, isn't it?
:05:40. > :05:48.starts tomorrow. Yes, the year of the dragon, I believe. I'm a monkey
:05:48. > :05:54.what are you? I'm a tiger. And what are you, mate? I'm a dawg!
:05:54. > :06:00.Unfortunately. What's wrong with being a doing? A cute dog. I
:06:00. > :06:06.remember reading Wayne's and thinking, "He's definitely like
:06:06. > :06:11.that." Likeable, lovable, honest and...Likes A drink! No, it was all
:06:11. > :06:19.really nice things, Wayne. So this first one is a drink for the
:06:19. > :06:29.Chinese New Year? Yes. This is Asian basil. It's really pungent
:06:29. > :06:32.
:06:32. > :06:37.and aniseedy. It's aniseed meets basil. It is, but when you agitate
:06:37. > :06:43.it with the ice. What does that mean? When you break up the leaves
:06:43. > :06:52.a bit. The aroma really comes through. A double measure of gin
:06:52. > :07:02.going in and more ice. It's based on Martini, so gin and/or yedges
:07:02. > :07:02.
:07:02. > :07:08.flavours. Lie chee and Mandarin. And finishing with some dry
:07:08. > :07:13.vermouth. It looks like a lot of booze. It is strong, but very, very
:07:13. > :07:19.complex because of all the flavours. And the basil comes right at the
:07:19. > :07:29.end. Do you make loads of cocktails at family functions for everyone?
:07:29. > :07:29.
:07:29. > :07:37.do tend to do, when I go to my in- laws, my father-in-law likes them.
:07:37. > :07:44.When I go to my in-laws, my father- in-law says, "Because you're so
:07:44. > :07:51.good at making cocktails..." and I say,, "No, no, it's not me, it's
:07:51. > :08:01.Wayne." Where can you get all these ingredients? General supermarkets.
:08:01. > :08:04.
:08:04. > :08:09.And grapefruit zest and add a grapefruit garnish. So, there an
:08:09. > :08:17.Orient Martini. Delicate flavours and you can taste the aniseed basil
:08:17. > :08:26.at the end. Umm that's really nice. Oh, that's lovely. That's really
:08:26. > :08:33.good. Quite a kick. This one is a twist on a traditional whisky Mac.
:08:33. > :08:38.I'm using some new ginger liqueur called a Mac Daddy, so a modern
:08:38. > :08:43.version. And why is this one? Burns Night, which is Wednesday. I
:08:43. > :08:48.think last night was a big night in Scotland. I'm going up there on
:08:48. > :08:57.Wednesday. I'm looking forward to that. So this is is a popular drink
:08:57. > :09:07.for Burns Night? It's a popular drink. A whisky Mac. Lemon peel to
:09:07. > :09:11.add citrus, and whisky You always think of whisky as being quite a
:09:11. > :09:21.masculine drink. You rarely see women drinking it. There was a bit
:09:21. > :09:22.
:09:22. > :09:30.of a comeback, especially in an old Manhattan cocktail. Add Ginger
:09:30. > :09:34.Spice and the sweetness. Oh, I like that. It's really subtle. Oh, it's
:09:34. > :09:41.very gingery. But it's not as spicey as you might think. And
:09:41. > :09:47.orange over the top. And there is a Mac Daddy. It's an old-school drink.
:09:47. > :09:53.The sweetness with the ginger and a whisky MacIs an old-fashioned drink.
:09:53. > :09:59.Oh! So are you going to Scotland to celebrate or make drinks? I'm going
:09:59. > :10:04.to celebrate. That's a proper good morning, everybody! Wow, that's
:10:04. > :10:10.strong. I thought it was me when I hadn't been here for a couple of
:10:10. > :10:15.weeks. You can get all the recipies from the website. There are more
:10:15. > :10:25.pigeons in Britain than any other birds. Some say they are a pest,
:10:25. > :10:25.
:10:25. > :10:30.but in India they might be suffering. This is Earthflight.
:10:31. > :10:40.Even in the midst of the city the pigeons can't escape their natural
:10:41. > :10:46.
:10:46. > :10:55.predators. The buzzard dives at the masses.
:10:55. > :11:05.The pigeons take evasive action, falling like leaves. A single bird
:11:05. > :11:12.makes a far easier target. But he drops out of reach. The fort's
:11:12. > :11:21.defences provide vital bolt holes. But he's not called the long-legged
:11:21. > :11:28.buzzard for nothing. Although all he gets this time is a
:11:28. > :11:35.fist full of feathers. You can see the whole of Earthflight at 8pm on
:11:35. > :11:42.Thursday on BBC One and BBC One HD. Lucy is our gadget's expert this
:11:42. > :11:48.week. You've just come back from Vegas? I have. You've lost a lot of
:11:48. > :11:58.money? And sleep. But you were there for a show? Yes, it was the
:11:58. > :11:59.
:11:59. > :12:04.world's biggest eelectronic show, basically. What did you see? Voice-
:12:04. > :12:10.cold TV. Gesture-controlled TVs. The world's slimmest laptop.
:12:10. > :12:15.you didn't see the thing I was interested in. What's that? The 3D
:12:15. > :12:22.printers that can print products out. It prints things out.
:12:22. > :12:30.printers are good but when you're in a room full of awesome TVs, it
:12:30. > :12:36.sits on the back burner, for me, any way. But it can re-print 83% of
:12:36. > :12:44.itself. So when you want one of these you can...Eventually, But not
:12:44. > :12:49.right now. Embrace the future! Any way, what have you today? Nikon's
:12:49. > :12:57.AW100 it's designed to brave the he will managements, so it's
:12:57. > :13:04.waterproof, shock proof and everything-proof. It can be
:13:04. > :13:10.submerged in water up to 10m for an hour. Pull it out and take a snap
:13:10. > :13:18.to show it does work. There we go. It's also freeze proof. We have a
:13:18. > :13:23.VT to back that up. We've frozen it in a block of ice. It can survive
:13:24. > :13:31.in temperatures up to minus 10 degrees. So we break it open and
:13:31. > :13:37.take a snap. I suppose the people who manufacturer cameras, because
:13:37. > :13:45.so many have them on phones, they have to come up with more and more
:13:45. > :13:51.gadgets. It has video as well and thousands of pixels. So it's still
:13:51. > :14:01.better than one on the phone. and GPS to track across the globe.
:14:01. > :14:07.How much is it? �300, but you could probably pick it up for �240
:14:07. > :14:15.elsewhere. And you're excited with this? This is the ASUS Transformer
:14:15. > :14:22.Prime. It's essentially a net book and tablet in one. If I hit this
:14:22. > :14:28.button here I can remove the tablet from its keyboard block and put it
:14:28. > :14:37.in my bag, and I don't need the keyboard. But the keyboard comes in
:14:37. > :14:43.handy if you need to use it. And you can plug it into your TV and
:14:43. > :14:48.watch a High-Definition movie. But it packs a quad core processor.
:14:48. > :14:56.That means -- that's probably gone over a lot of people's heads.
:14:56. > :15:06.you saying we're stupid, Lucy? But this is five times faster than
:15:06. > :15:08.
:15:08. > :15:17.a tab let. And this is one made together. Yes, you can buy docks.
:15:17. > :15:23.And how much is that? �500 that's a really good price. And finally? I
:15:23. > :15:31.like to do a lot of eating whilst on the computer. This is a hand-
:15:31. > :15:36.held vacuum from Black & Decker called the Orb-it. It's a bit funky.
:15:36. > :15:44.It's designed to clean up small spillages, crumbs if you're eating
:15:44. > :15:50.at your desk. There we go. That's 2350. It's not bad. �50, and it has
:15:50. > :15:57.a transparent window to see when it needs to be emptied. I like that.
:15:57. > :16:05.How much is it? �50. That's about as much as I can say about it. It's
:16:05. > :16:11.a hand-held vacuum! That's about as much Hoovering as I like to do in
:16:11. > :16:17.my life. That's fantastic. Thanks, Lucy. No problems. If you want any
:16:17. > :16:26.more information e-mail us via the website and we'll get back to you.
:16:26. > :16:31.Now, here's The Real Hustle Celebrity Chancers. I'm not a guy
:16:31. > :16:38.to conpeople out of money but that's why I'm here to learn a new
:16:38. > :16:45.side. My morals don't allow me to cheat anybody out of anything.
:16:45. > :16:51.I'm going to feel terrible when a drop the bombshell to somebody
:16:51. > :16:57.about losing something. Shane don't know anything about today's scram.
:16:57. > :17:07.He's just been told to go to a certain place and keep an eye out
:17:07. > :17:07.
:17:07. > :17:15.for a sexy scannedler. Hello, Shane. Hello. Highway are you? A bit
:17:15. > :17:25.scared. We'll take care of you. Have you heard the expression, fool
:17:25. > :17:27.
:17:27. > :17:33.me once and you'll get away with it, twice, never. So, here's Fool Me
:17:33. > :17:43.Once. It's a busy town centre at lunchtime and these guys have just
:17:43. > :17:44.
:17:44. > :17:50.come from a Bureau de Change. And he's now the mark. Excuse me, my
:17:50. > :17:53.name is Suzy. Can I just ask, did you exchange some money just now.
:17:53. > :17:58.You did? We're doing an investigation, we need to check
:17:58. > :18:03.your money for you. So there's some kind of undercover operation being
:18:03. > :18:08.carried out in the area. I think you're going to be able to help us.
:18:08. > :18:16.Don't worry, you're not in any trouble. It's a pretty weird
:18:16. > :18:23.request, but as it comes from a pretty lady, the mark does as he's
:18:23. > :18:28.asked. And you can see the first show in the new series of The Real
:18:28. > :18:36.Hustle, Celebrity Chancers later in Hustle, Celebrity Chancers later in
:18:36. > :18:41.the week. Now, I'm in the kitchen with Ardal. How is your cooking?
:18:41. > :18:50.I'm not terrible. I have a wife. Don't tell me, she does it all for
:18:50. > :18:59.you. No, no, she likes to do it, so I sort of keep out of her way, but
:18:59. > :19:05.I like to do the starters. I like the messing around with stuff.
:19:05. > :19:10.We're going to do jerk snapper with rice and peas. It doesn't have to
:19:10. > :19:15.be snapper, sea bass, coley, anything you want at all. Dry
:19:15. > :19:19.seasoning, you can buy it from the shop or make your own. Buy it from
:19:19. > :19:29.the shop, because these are the things that throw me. I just want
:19:29. > :19:29.
:19:29. > :19:37.to buy it ready. Things like spice mixes ox dies, so if you keep it
:19:37. > :19:44.for a long time the flavour goes. They don't last for ever. What
:19:44. > :19:50.would you use? Thyme, chilli, all spice and white pepper. It is a
:19:51. > :19:59.simple spice to make, but if you've got one, don't keep it too long.
:19:59. > :20:04.And you can get it wet or dry. We've also got coriander. And rice
:20:04. > :20:10.and peas, kidney beans, coconut milk, water, onion. And the first
:20:10. > :20:15.job for you, young man, is to chop that. However you fancy. Big or
:20:15. > :20:20.small I don't mind. Free wheel on it. Whatever works for you. I was
:20:20. > :20:25.talking to you earlier about your book. I'm always fascinated by
:20:25. > :20:31.people who can do stand-up, write and act. It doesn't mean I can do
:20:31. > :20:38.it well. But I've read the reviews. It's called Talk Of the scratch
:20:38. > :20:44.town. Yes. Any more books coming? There could be, but it's so time
:20:44. > :20:50.consuming, and I'm still young and viingious! And people are still
:20:50. > :20:55.interested in doing -- vigorous! And people are still interested in
:20:55. > :20:59.me doing things. I did it before I had kids when you could work
:20:59. > :21:04.through the night. I suppose it's something you could do if there was
:21:04. > :21:13.a quiet moment in stand-up or acting and you can concentrate on
:21:13. > :21:22.it. Normally I'd be napping! Just a second, I've rolled the jerk
:21:22. > :21:26.in there and pat off the excess, and put it into a warm pan. Not too
:21:26. > :21:33.hot. I've written a few cookery books, which are not like novels.
:21:33. > :21:37.And I think in my head I like wrying, but when I'm doing it, I
:21:37. > :21:42.hate it. I like it when it's finished but that process of
:21:42. > :21:47.sitting down and...It's The best thing in the world because what
:21:47. > :21:52.you're doing is expressing yourself most clearly, when you're on your
:21:52. > :21:57.own at home. You've got all the time in the world to delete and
:21:58. > :22:03.change. Like we're standing here and I'm probably saying stuff I
:22:03. > :22:10.can't believe I'm saying. It's probably not true! We do that every
:22:10. > :22:14.week! So writing is the ultimate forpbl of expression. And even --
:22:14. > :22:19.form of expression. And even stand- up, because you spend hours and
:22:19. > :22:24.hours writing it and it's really personal. And why people love
:22:24. > :22:29.watching comics do stand-up because they feel they've lived a bit of
:22:29. > :22:34.the life you're talking about. that's the comics I like best, the
:22:34. > :22:38.people who create a little bit of the world. They don't have a
:22:38. > :22:44.philosophy to tell you, that would be stretching it a bit, but they
:22:44. > :22:48.have a view of the world. They're stretching it, and they're
:22:48. > :22:53.obviously exexaggerating it. they say things you've thought
:22:53. > :23:00.before but never dared to say and they're saying it in a funny way.
:23:00. > :23:06.Now, I'm quite a quiet person off stage but when you're on stage, you
:23:06. > :23:14.become an exaggeration of yourself. But the pressure is out there. What
:23:14. > :23:19.do you do if the audience never laugh? It's never happened! Who do
:23:20. > :23:26.you like? In the distant past it would have been Laurel and Hardy
:23:26. > :23:32.and Buster Keaton, but in the recent past, I suppose Eddie Izzard.
:23:32. > :23:38.He wasn't a traditional joke- telling man. I always loved Dave
:23:38. > :23:43.Allen. In the '70s, when comics were punch lines, but he was
:23:43. > :23:49.different. He was a storyteller. That's right. More measured and
:23:49. > :23:57.laid back. More observial. And here is a quick tweet that leads on from
:23:57. > :24:02.that. Who is the funniest person you have ever worked with? Oh, wow,
:24:02. > :24:08.that's so hard. I've put you on the spot. It's impossible to say. I
:24:08. > :24:16.worked with Ross Noble the other night and he's hilarious just to be
:24:16. > :24:22.in the room with. So at the moment, I'm just thinking ...of the look of
:24:22. > :24:26.him! I've been working with some really, really funny people and
:24:27. > :24:32.actors and comics. So, we've cooked one side of the snapper and you can
:24:32. > :24:39.see we're on a relatively low heat so we're cooking it gently, which
:24:39. > :24:45.is rare for fish. So fish you cook pretty quick? Generally speaking.
:24:45. > :24:51.But if you took it too quickly we'd just burn all the spices and waste
:24:51. > :24:59.the flavour. So we're doing it at a relatively low heat. With the rice,
:24:59. > :25:04.cook the onion, a bit of thyme in there and the rice and in go the
:25:04. > :25:09.kidney beans and the coconut milk and water, equal quantities of
:25:09. > :25:13.coconut milk and water. And simmer it for about 20 minutes until the
:25:13. > :25:19.rice is cooked and all the flavour from the coconut milk goes into the
:25:19. > :25:24.rice. And you get the lovely effect of the colour of the kidney beans
:25:24. > :25:29.colours the rice, to a sort of dirty colour. And the flavour is
:25:29. > :25:33.fantastic. And then to serve, it's really, really simple. To be honest
:25:33. > :25:39.with you, rice and peas, if you perfect that, that could be a
:25:39. > :25:44.staple in your house. With sausages on the top, brilliant. Is it normal
:25:44. > :25:49.to put coconut milk in rice? There's lots of different ways to
:25:49. > :25:55.cook rice and peas, for example. A lot of recipies will not put
:25:55. > :26:03.coconut milk in, or they'll just put it in at the end but I like to
:26:03. > :26:11.cook it in quite early on, to soak it up. So, sit the snapper on the
:26:11. > :26:17.top and fresh thyme. It smells top and fresh thyme. It smells
:26:17. > :26:23.amazing. Over to Tim and Chris. Thank you, the Deja view year was
:26:23. > :26:29.1993. No, no, there's no limit. Loads of tweets coming in, Chris.
:26:29. > :26:34."Is Chris still doing any acting?." I am, I'm doing a walkon part at
:26:34. > :26:43.the Port Authority play...you don't know about this. No.! Loads of
:26:43. > :26:48.people have tweeted about you being on Friends. We have the clip.
:26:48. > :26:53.Oh, that really cute guy is here again. Oh, OK, so, everybody
:26:53. > :27:02.pretend like I'm telling you a story and it's really funny, so
:27:02. > :27:06.everyone just laugh, now! I know, I know. Hello. High. I'm Rob. Hi, Rob.
:27:06. > :27:15.I don't know anything about music but I think you're really, really
:27:15. > :27:19.great. Oh. Wow! Any way, I schedule performers for the children's
:27:19. > :27:26.library around the city and I thought have you ever thought about
:27:26. > :27:33.playing your songs for kids? Oh, I would love to have kids. You mean
:27:33. > :27:37.me play the songs I write for them. That was huge. I was always busy,
:27:37. > :27:41.I'm always working so when I did the show, thank God I didn't
:27:41. > :27:46.realise it was a huge show. And the people couldn't have been nicer. I
:27:46. > :27:53.really had fun working with the people. But I didn't know it was so
:27:53. > :28:01.huge. And people asked, "Were you snefrbz" and I asked why, and they
:28:01. > :28:07.said -- were you nervous?" and I asked why and people said because
:28:07. > :28:13.it's such a huge show. Now I'm nervous.. And what about working
:28:13. > :28:23.with David Lynch? He does such weird movies. But you can ask him
:28:23. > :28:26.
:28:26. > :28:32.to baby-sit, he's OK. But the movies, if it's a real sweet movie,
:28:32. > :28:37.don't trust those people. And are you touring soon? No, I toured a
:28:37. > :28:45.lot last year all over the world, Australia, New Zealand. But this
:28:45. > :28:50.year it's Britain. Glasgow in May and I'm doing a fab taskic gig on