Live cooking, the best of this week's TV and celebrity chat. Tim Lovejoy, Louise Redknapp and Simon Rimmer are joined by styling guru Gok Wan and festival sensation The Pierces.
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Good morning. It is 9.30am. It is Sunday. We are all dressed to
impress. Our first guest in the studio is Gok Wan. Our others are
the new-York based act -- New York- based act The Pierces. We will look
at cocktails, cookery and next week's telly.
Good morning. Welcome to Something For The Weekend. We start by saying
happy birthday to Neptune. It is Neptune's birthday. It is one year
that it has done a thing around the sun. How many years is that, Simon?
I will not say. How many Earth years? 164.79. Off the top of your
head? Yes. Did we just see a picture of Neptune.
What's your favourite planet I do like Neptune. I like Saturn.
Because it is rings. Have you got a favourite planet? Mars. Mine was
Pluto. It is no longer a planet. It is a star now. There are too many
Plutos on the planet. You have just been to Disney World. How was it?
love Disney. I went to EuroDisney. It was good fun. I hate it! I hate
it! How can you hate it? In my list of three worst places to go, it is
second only to Ikea. No disrespect - you do lovely products, I am sure.
The experience. I would.... Have you ever been to Ikea? I am not
talking about that! I am talking about EuroDisney. You have to smile.
You have to queue for things you don't want to go on! I think you
could cite a trip to a forementioned furniture
manufacturer in a divorce. You cannot go there without having an
argument. It is impossible! I will tell you this story, it will bore
everyone. I bought a rug. I picked up the pile of rugs, which I
thought was the rug. It was three. Because they package them. You paid
for three? I paid for one. I thought I would take it back to
Ikea being a good citizen. I went back. I said, I am sorry, I went to
bought one. You have given me three. They said, could you queue up
there? I said queue up to give you rugs back. I said, I've leave them
in the car park, you do what you want with them. Unbelievable!
I have even gone up a key! Unbelievable! Did you go on rides?
Of course I did. Obviously my two year old couldn't go on a lot, so
the parachutes.... Did you end newspaper a teapot? I was either on
a dumb bow, a teapot or a train. Did you stand in the street and
watch the parade come past? I was waving. I had my photograph done
with Buzz. I had breakfast with Cinderella. Lucky you!
Good, good! Right girl friends, be prepared for a Gok shock. We are
joined by Gok Wan. There he is. He walks around the country making
women look good about themselves. He makes them feel good about
themselves. He was a stylist to the stars. He now has a book. We also
have the pierces in the studio. We will tell you about storming the
charts, the festivals and hopefully playing live for us today. I have
seen them play live. Very good. They are very pretty as well, which
helps. So, Tim has his best shirt on today.
Is it for Gok or The Pierces? Who knows!
If you have a star question for Gok or a music question for The Pierces,
e-mail us.... You could chop it and change it around. They are sisters
from Birmingham Alabama, which I We will try and ask the questions
for you. Simon, what are we cooking today?
Stylish food. The whole show is about style. I have made that
massive efstport. So, starter today is pan-fried halloumi with figs and
raisins. Halloumi can be overused this time of year. We barbecue it.
We are adding things to it. became in voyage, didn't it? Very
much. I have ignored it for a long time. It is like fashion. Halloumi
- it's back sear tuna with pak choi. Sweet flavours in there and cut
through with the bitterness, so the mango is sweet. Acidity in there,
with some plum sauce. Marmalade yogurt cake. Marmalade, orange
juice, water. Imagine lemon drizzle cake. Finally today, merguez lamb
burgers. If you have been to Paris and you smell sausages cooking in
the street, it is heady, it is that, North African. A heady smell. We
will use lamb today. The flavours are the same. All our recipes can
be found on the website. Can I say, by the way, it is
Neptune's first birthday. It is older than 164.79 Earth years, that
is when we first spotted it. That is when we discovered it. The
medium of telescope, so people don't think we are a bit thick.
Here is what else is coming up on the rest of the show: Richard
Hammond takes a Journey To The Centre Of The Planet. All evidence
of humanity disappears. Everyone is talking Botham, Botham:
The Legend of '81. There's 50's news in The Hour.
Of course, we all want to be entertained.
Looking forward to that. Something For The Weekend would not be
complete without a couple of cocktails by Wayne. What do you
have for us today? Ice cream cocktails. Today I will make the
first ever ice cream cocktail, which was meant to be a desert and
a twist on an ice cream float. Doing an ice cream float. Nice.
What is going on with your cooker? I didn't have the grill on. Is it
on now? I'm not sure. Good start in the kitchen. Got no grill.
We're on. It will come on now. Leave the door
open. What are we cooking? What loom mi
on toast. -- what loom mi on toast.
-- Haloumi on toast. -- Haloumi on toast.
We have figs. First job for you. We want to cut
it into slabs. We are looking at, we want them that kind of thickness.
I do like halloumi. You would rarely eat it raw. Other things you
could do with it, we are going to coat knit oil. Maybe some flour
with pepper or chilli powder. is it? It is a processed milk, made
with sheep and cow's milk. The way it is processed we get that rubbery
texture to it. It is very rubbery, isn't it? I like it. I feel like
I'm eating a proper rubber. It is a great cooking cheese. It is why,
from a vegetarian point of view, it has an interesting texture. We
don't need any salt in it. It is a salty cheese. Black pepper is good.
Unions we have sweated down nice -- onions we have sweated down nice
and gently. A glug of brandy goes into there. Halloumi will take
loads of big flavours. The brandy goes in. It will reduce down. We
will add vinegar and sugar. While we chat, you can chop all of those
into quarters. Down the middle and across again. I went to watch
England men's hockey yesterday. We played Belgium. We were 2-0 down.
We were third or fourth. At half time, and we won 5-2. Have you seen
hockey? Did you play it at school? No. What did you do, just sing and
dance? Singing and dancing all day long. I didn't do any sport at
school. At stage school instead of doing sport you do acting, Sheikh,
fencing, everything, sing -- Shakespeare. Fencing. Everything.
Shou us fencing. Show us your lung? Get on with chopping your figs.
used to do fencing. I have been told not to do wit a knife.
That's good. How's my fencing? Good. We had to
do it, in case you got a role that required some kind of.... What
about running or hockey? We had to do wit a foil. We all wanted to do
it with a saiber. It is the one where you -- sabre. It is the one
where you slash people. We have used cider vinegar. You can use any
you want. This will make a sip rup kind of sauce. Now, let that melt.
We want the sugar to melt quickly. Let me borrow your sword, Tim.
Did you play hockey at school? couple of times, we had a Welsh guy
who played hockey, so we played for a while. We never really....
only played football at our school T reason I did fencing is because a
girl at the schools dad, or something like that was the GB
coach. I thought mainly girls played hockey in schools now.
sexist. It is rules, is that not true? I don't know. I don't know
why. I have seen at my son's school the girls play hocking. Does he
play hockey? No. He would like it. It is quick. We chuck the figs in.
These will become beautifully caramelised.
That looks gorgeous. You take the freshness out of them. Could you do
this on a fish? Absolutely. Our halloumi is done. We will drain
off the excess oil on there. Just to recap, onions, brandy, sugar. We
add all our raisins. Then a big load of pine nuts go in. We lovely
deep flavours in there. What we want w the balance of flavours, we
want delicious freshness. So, Mr Lovejoy, if quou would like to pick
up all -- you would like to pick up all these mint leaves and chop
these up. This is coming together. The
flavours in there, you want it to be sweet, but you still want to
Perfect? Chefs have a way of tasting. It is like art. That what
you are thinking. Very nicely done. Cooking is not like art! I'm sorry.
I mean to ask Wayne this. You know when bar tenders do that thing with
the straw, they get that taste. Have you ever seen a bar tender go,
"that is not quite right!" Yeah. Then they go and put more stuff in.
I think it is a great excuse to continue drinking. All nightlong.
think it is true of Mr Collins. We have sweetness. We have nice and
salty from the halloumi, which goes back into all this flavour now. We
have all these lovely, delicious, jammy sweet and sour flavours. Tim,
chuck in all that mint into here. It is at the end so it stays fresh.
This will give us the real freshness. This makes the dish for
me, rather than anything else. All these other flavours are lovely.
changes the smell so much. Exactly. That's it. It lifts it completely.
Then all we do to serve this, a couple of bits of our lovely
halloumi, making sure we are getting some figs. Making sure we
are getting some delicious raisins in there as well. And this lovely
delicious dressing. It is a dead, dead easy dish. We have done all
this in real time. It is real simple. Now the saltiness you
tasted from the halloumi at the start, we have now got all the
different flavours in there. It becomes a real advantage. It is
course? Tuna with pak choi and plum sauce.
OK. That's really lovely. Sorry, guys! I shouldn't have taken that
last mouthful! Oh, no. It won't go! OK. As always, sorry, you can get
all of today's recipes on our website:
Jules Verne wrote about it. Now Richard Hammond's doing it. He
peels back the layers and heads on a journey to the centre of the
Most of us live in towns and cities. And give barely a second thought to
And give barely a second thought to what lice beneath our feet.
What would we find if we lift up At first, it is a jumble of gas
pipes, water mains, electric cables, all of stuff we've put there. But
most of that is in the first 100 feet. Even our deepest tunnels are
only around 200 feet below the ground. Get below 300 feet and
almost all evidence of humanity disappears. No human being has ever
been more than two-and-a-half miles below the surface. Beyond there,
it's unchartered territory. What we do know is that it gets warmer,
much warmer. And that heat comes from something over 3,000 miles
below. A giant ball of solid metal. This is the inner core of the earth.
It's almost as big as the moon and it's as hot as the surface of the
sun. And you can follow Richard
Hammond's Journey To The Centre Of The Planet on Tuesday at 9.00 on
BBC One. Our first guest made fashion TV fabulous and endeerd
himself to women and men. Boobs are my favourite! Hello. In the love
pad. Love it! OK, girlfriend. Open it up. Those are my tops and T-
shirts. You're walking around like a depressed Cure fan. You're
allowed, when you're with me to be Sonia. I'll hold your hand. Get in
there! Get in there! All right. Go on, get in there. How did that
feel? You have made a huge impact. Definitely. That's very nice to
hear. Do you look good naked? hope so! Does she? ALL: YES Welcome,
Mr Gok Wan. I'm star struck. I watch this every Sunday. And huge
stars! It is like being in Hollywood. Fabulous. Do you love
your job and you said you love it. I asked if you'd rather be doing
top end fashion styling? Do you know, I've done all types of
fashion, all my life. Whether working with bands, advertising or
fashion. I love clothes but there's something special about forming a
bridge between the public who buy the clothing and the fashion
industry. I see myself in that role slightly. It is a bit more than
being a stylist. I love it for that reason. It is amazing to see
somebody who hates her body or is working on a budget and can't
afford to live in that world. Women's confidence is at an all-
time low, the fake tan, fake Elishs, what else do they do? The hair.
hair extensions. It is unobtainable what women are trying to achieve.
lot of pressure. Pressure, you're right. They can't get there. It is
the perfect time for you. Confidence is at an all-time low.
think attitudes have changed. When How To Look Good Naked came along
about seven years ago people were so fed up being told by people how
to look and if they didn't look a certain way they'd never be
successful, have a partner are have children. It came at the right time
when women wanted to say hold on, give us a break, let me be myself.
I'm not entirely comfortable but I'll never be comfortable if you
preach the moment of ideal. I don't think How To Look Good Naked is
entirely responsible but people's at stuedz have changed. We are more
aware of air brushes, all the bripbdz extending their sizes up a
little bit or down a little bit. We are getting there. A long way to go.
I think people trust you on the show. You have your own story which
I think the women you talk to know you are not patronising them.
You've been there and you've experienced it. We'll talk about
that in a minute. But the honesty you bring to the women is what
gives them the confidence ultimately. I think so. When we
started filming scam naked, we'd no idea what would happen. We were
standing in front of a women calling a woman's boobs bangers, I
was' always been that tactile with women. It wasn't until the show
went into the edit that the producer said this is slightly
weird, we've never seen this before. It felt really natural for me to be
like that with women. Do you think it is women who put pressure on the
women. Men don't care. I disagree. They do. They really do. Trust wre,
they do. I dressed men for a long time. Men care what they look like
but they don't care what women look like. They do. Behave yourself!
They care if they've brown /orange skin and white teeth? We don't do
all that touching bellies and stuff! Most of the guys I talk to
say I want a woman with some curves and flesh. Yet, in the magazines
they look at women who look a certain way who've been processed.
Women never turn up like that on this show. They never look like
their magazine pictures. That's the whole point. It is a very small
percentage. It is tough. I think you hit the nail on the head with
the show. It isant' actually about the way someone looks but about the
way they feel. That is what you bring to life. It is about being
confident in who you are and bring that can forward. That is the
message the show puts forward, which is great. There's the ideal
which is I want to celebrate being a woman and the other, I'm not
saying it is just the guys, but most of the magazines are run by
men, they are the ones controlling what's going into the magazines.
The qim in there look nothing -- the women in there look nothing
like the women women walking down the street. A woman is subjected to
3,000 images a week air brushed, photo shopped! It is unbelievable.
You have to put in photo shopping in Google. All the celebrities come
up before and after. It is quite remarkable. Attitudes are changing.
You've written a book about your life? I have. You've had a small,
in relative terms, TV career. Is it all about your childhood?
publishers came to me about 18 months ago. They asked me to write
their story. I thought I'm only 21! I've hardly lived. I started to
write it, made chapter headings. When I saw it in headings I thought,
I've had a big life from being overweight, growing up mixed race,
being gay. Working in my parents' restaurant which is a massive part
the book all the way going to university, suffering with anorexia
for ten years. I'd say it was a pretty full life. It wasn't until I
wrote the first chapter bian recognises ya, which is took me two
months to write. Was it hard to write? It was awful. I was doings a
book club and people were saying how did you do it. It was amazing.
They said it was like therapy. Was it hell, it was terrible. Really
painful. But... Can we show a picture of you. That's you as a
teenager. Yes, looking very attractive. You're quite heavy.
That's when you went through your anorexia problems? Yes, that was
when I was 17. There was a pushchair behind me. I was always
very big. In a weird way, I was happy with it for a long time. It
wasn't until I sat down to write it I really did understand. I hadn't
really spoken to my family, friends or anyone about it. I felt
embarrassed, still. This is only 12 months ago. After going through all
of that, to then make the transition into the world of TV, is
another big jump. That was a lot of emotional things to have gone
through. To have the confidence to go on TV yourself, how did that all
come about? I was' -- I have always been confident about myself. I've
always been a very good communicator. He's over there.
Because of working in the restaurant. I imagine myself as a
waiter with shoes. It is all about service, making people feel
comfortable, being able to communicate. I was never concerned
about that. Going on to TV felt natural. I was always very
concerned with how I looked from being grossly overweight and quite
severely bullied when I was younger. It would seem bizarre that anybody
with that life would want to put themselves in the public with the
critics and public. It's been really great. I've a really loyal
fan base who are brilliant. People do leave me alone. For the first
time in my life I've been left alone! Let's leave gobg alone now!
You love your gadgets. They are back this week. Lucy, our expert is
back too. This week we've a huge bunch of exciting gadgets. The
world's first ever 3D smartphone. A pair of bouncing shoes and a T-
shirt which gives air guitar a whole new meaning. Gobg with let
will get ap monks those with me. All the questions to him orth
pierces. Simon nailed it last week. How did you do? All you have to do
is guess the year these new stories made the headlines when Black Box
were riding on time. Can you remember that song? Deja View.
# Hot temptation # You just walk right in
# The American space probe Voyager two is only a few hours from its
target 300,000 miles from Neptune on the edge of the solar system.
Last night's earthquake was felt as far shout as LA. It was the second
worst in American history. Britain's first satellite TV
network Rupert Murdoch's Sky television was launched this
evening with four of its channels going on air simultaneously. #
Right on time # Cos you're right on time
# # Get on with it Tony. This isn't a Page 3. Stretcher's here. Can you
give us a sec. We need his photograph. This man could be dying.
I don't think you heard me. We need it now!
1988, 1987. 198 9. I said all those numbers first. I go 1987. Tim said,
out loud, we heard you, the director. I'm going 1987. Time for
your version of our recipes starting with Gemma and Andrew.
You've had a drink with him. He's my mate Colin's son. Drink with him
in Liverpool. He phoned me and said he was be be cooking pork and
fennel casserole. He said he didn't like fennel so wanted something
else. Doing favours for your mates. He you can see her face. Thinking
why is he wearing a Liverpool shirt again. Dib, about time, wedding
bells! Is it going to happen? Is it? Don't you think? It's long
enough there. Was that you asking on the show on behalf of him.
Passive asking your other half to marry you every week. Brilliant.
Now, we talked about the love of football fans. It will transcend
the borders of the rivalry. We've Judith, Debbie, Katherine, Emma,
Debbie, Rachel and marry. All teachers in Redcar. They made the
cherry chocolate pavlova. Brilliant. Then all put their footie shirts on.
The love for this coming season. Always like a budgie in the food
shops. Joey, best name for a budgie. Tom and raich he had from
Castleford in West Yorkshire. They made the romantic pork and fennel
casserole with broccoli from their own allotment. My family are
Cockneys, crafty Cockneys, cheeky Cockneys. A lot of my older
relatives had budgies. I remember them as kids. It is a bizarre pet.
They don't really do much. Great upgle Reg used to sit on the table
as he had his dinner. Bizarre. You look at those things with Hattie
Jakes. We had a budgie. Did you kill it? No. We came down one
morning and it was upside down in the bottom of the cage. I thought
that only happened to goldfish! D if you want to see yourself, your
food.... I had a fox, did I tell you about this - a fox lying in my
garden with its heads in the bushes. I phoned a mate. I said it is
shaking a bit. You have to put it out of its misery. I said, "I can't
do that." Shall I phone the RSPCA? They don't do that. They don't come
for foxes. By the time I got up and thought I have to do something
about this fox, it had got up and runaway. I think it was planking -
that new craze! There was another fox standing by
with a camera going, "Got him." What we making now? Tuna... I had
tuna overcooked by a restaurant. I ate it because I was hung I. I
seriously thought, I should send that back. The hardest thing with
tuna is people order tuna. When they get it, it is a bit cold. You
only sear it. It is never going to be piping hot.
Garlic, butter, plum sauce and stock. Beautiful tuna. Lovely. For
the salsa, coriander, which we will leave out. Cumin, sesame seeds.
Some pak choi and the dressing for the salsa is sauce, vinegar. We put
some stock and we put some plum sauce and we put some butter and we
put some garlic into the pan and we bring that up to the boil. While we
do that, just slice those pak choi, the whole bulb, down the middle. Do
you like pak choi? Yeah, I love it. you like pak choi? Yeah, I love it.
A member of the cabbage D family. You will not be here soon, you are
going off on holiday? Tomorrow I fly to California.
Which chef will we have stand in? Mr Corigan next week and then
Angela. She hates coriander.
Does she? Yeah. That is why she is my favourite.
Apart from you, obviously! I have booked my holiday as well.
Where are you going? Nor way. I am going to -- Norway. I am going to
go hunting for trolls, kill fish. Fishing.
Whaling? I don't think I'll be whaling. I ate whale in Norway.
Sheeps head. I am going to live like a Viking!
Bring this all up to the boil. Put the pak choi in when it comes to
the boil, then take it off the heat. We cover it with a bit of foil and
stick it in the oven for... To be honest, you could not put it in the
oven, it depends how crunchy you want it to be. All this bit is
hardy. So, pop that into the oven for ten
minutes or so. Smells good! And it will be nice and soft. So,
meanwhile, good hot pan here for our tuna in a second. Now for our
salsa, finely chop that, finely chop that and I will do the
cucumber. It is the California dream for us tomorrow. Is it?
That's good. I am very, very excited.
So, chop all of this. Have you been to Norway? I have. I filmed there a
few years ago. It is quite amazing. It is the only time I have eaten
whale. Not something I would choose to eat. We were filming at a market.
There was a smoked whale...: here? Yeah. It is one of those
where I thought I should try it, because it is there. It will not
change anything about what has happened to this whale. When I was
picking up the first bit of it. I thought, what happens if this is
the most amazing flavour in the world, would it change my opinion
of it? It was horrible. It tasted of inky rubber.
Where are you going? I have been on Bergen and up to the
Arctic Circle. Did you see any trolls? A few, yeah.
Some of them were pretty as well. So, what we do with our tuna, you
hunt for trolls, go on, our tuna, we are oiling our fish. This will
take no more than 30 seconds on each side. We want it to be a
searingly hot pan. Salt, pepper and then into the hot pan, like that
and just let it sizzling. What am I doing with this?
we'll make our dressing. What you need to do for the dressing is
we'll have the zest and juice in there. Then we have more plum sauce.
We have some vinegar. That will make our acidic dressing. Stir all
that around like that. Back to our tuna. Make sure we don't overcook
it. It is that quick. It is not nice if it is overcooked. You can
get away with a steak if it is overcooked. It dries out so quickly.
That is the thing with it. juice of the lime in there as well.
Then we have plum sauce with vinegar in there. Give that a mix
around. I would add coriander, you are not going to add the coriander.
I'm not adding coriander because Angela wouldn't!
They will be brilliant. Two of my favourite chefs, both of them.
So, here it is with the flavour of the butter. It has the flavour of
the plum sauce, it has the stock in there as well. So we have a little
mound of our pak choi on there. This obviously has to look
beautiful for you, Gok. I am amazed you are cooking this
Chinese meal, with my dad over there, the best chineez chef in the
world, ever! -- Chinese chef in the world, ever!
So your dad is there tuting. He is sat there like a hobbit on the
chair. Huge disdain on his face.
Dressing around the top. Amazing. Shall I give you those? I'll take
those. Because we have poached the pak choi, it has a deep flavour and
is butterry, then you have the tuna and that freshness of the mango
salsa. That salsa is lovely. doesn't taste like pak choi now.
You change the flavour. Do you like? So you have three distinct
flavours and textures in there. Desert, we are doing an orange
marmalade cake, with you Gok. All of today's recipes are on our
website. It is the same address if you want
to e-mail questions for Gok or The Pierces.
You can Tweet as well. He is one of the original sports celebrities and
creates headlines on and off the pitch. England's all round
cricketer, Botham: The Legend of D he was the James Dean of the
cricket world. He was very wild. arrived at the hearing with his
solicitor. He was anty establishment hero. He had enraged
the Old Guard. 1981 was a tough year.
England weren't any good at anything.
He was written off. History tells this remarkable story.
He's out! A one-off miracle.
Comic boy, own story. A memorable victory for England. It did change
And you can have an innings with Botham: The Legend of '81 on
Wednesday, BBC Two. Our next guests have played festivals this season
and will play alongside cold play and Elton John in the next seven
days. They have a brand new single out.
# I like to drink alone # Seven months to the day
# You left me here on this avenue # And now I think of you
Baby, where'd you go # Did you sail away to some distant
ocean # Darling, what we had
# It cannot be taken # It cannot be broken
# And it won't be forgotten # No, it won't be forgotten #
Welcome to Something For The Weekend Allison and Catherine, The
Pierces. You are genuine sisters. It is not an act. We are really
sisters. People have said you are overnight sensations. You have come
over here and you are on a lot of TV now. Your music is on the radio
and stuff. It has been a long time getting there. You started off
together doing recording in 200. Is that right? We have sung together
since we were little kids. Our first record came out in 2000.
have been a partnership singing around the States since you were
little kids? Not exactly. It was more like at parties, weddings or
gathering. Our dad played the guitar. Whenever anyone would
listen he encouraged us to sing. We were like, "Dad,, no."
When did you decide to dump your dad from the band? Around puberty.
You two were just about to break up and become solo acts when a guy
from cold play came and discovered you. Is that right? We have been
doing it so long. We kept almost making it. That can be really
frustrating. So, we thought maybe we should do solo projects, maybe
people don't get us as a due yo. We did, we split -- duo. We did it. We
split up. Guy called, saying he wanted to work with us. I said, "I
think we should get back together." Before you worked with guy, did you
always write your own material? Are you still writing now, yourselves?
Yes. We have always written our own songs. That is important to us.
Somebody like guy coming in and giving you a third opinion, in a
way, you hope that will be that extra kind of sparkle and spice....
It is a great opinion to get. fly through the charts. We had such
great chemistry together in the studio. You never know, you could
have the most talented producer and musician in the worl, but if you
don't have good -- world, but if you don't have good chemistry...:
We knew from the first song. have three others in the back
catalogue. Are you going to put them out again now? They are out.
Are you going to re-do the songs to the new style? Probably not.
love your new songs more. We have new songs we want to record for the
next record. You are from Birmingham in Alabama. I have been
there. I went to Elvis Presley's house and we drove to Birmingham. I
ended up playing ultimate frisbee with a load of Americans. We are
famous for that. It is our favourite pass-time.
It is small. The biggest city in Alabama. It has
a small-town feel. It is a nice place to grow up. It was good. Is
it true your mum did home-schooling There's a legal way to do it so
you're not just staying home from school.. You have to take exams.
Every year they test you to make sure you're on par. Everything is
homework. That's true. But you can do it in your pyjamas. Was your mum
strict? She was a push over. It'd be good if your mum and dad are a
push over. Unless you're getting a job? She's be lierbg, have you done
your math work yet. It was like, mom, I'm watching I Love Lucy!
we had Sea sick Steve on before from Alabama. You're going to play
for us now? What are you playing # We could bring a Blanket for the
grass # Cover up your eyes so you don't
# If you let me go, I'm running fast
# One to dream. Ml # We go watch black brirdz across
the skies # We could watch the leaves left on
the trees # We could count the tear drops in
our eyes # One, two, three
# Yeah, one two, three # Yeah, one two three
# Now you know # How how I feel
# And the world backed down # Put prick your finger on the
spinning wheel # And you don't make a sound
# Now you're taking # For all time
# With a kiss you will awaken # And you'll be mine
# You'll be mine # You'll be mine #
APPLAUSE How was that? Wicked. You're up
there with Sea sick Steve and a bit prettier! Sounds great. Shows the
connection the two of you have. The harmonies. All the touches.
Georgeous. The question has to be asked, do you bicker like sisters?
Do you fall out? Never! All right, the album's out now? Yes. When you
are - are you touring? We'll do festivals during the summer and be
back touring. London's where you're having? We're living in East London.
You've moved over here for the time being? For the moment. Do you miss
America much? We miss family. We have three new nephews. We feel
like we're missing out. What are they called? Levon, Basil, Brooks.
Is it basil but sounds different? You have a somehow later at Hat
field House? Yeah. How's your cooking? We're pro-s in the
kitchen! Whoa! I'm standing behind it! Step aside, Simon. The Pierces
will stay around to cook with Simon later. Tweet them or Gok Wan.
Still lots to come on the show, including cocktails, gadgets and
all of this. The style of TV news is changed by
the hour. Fleeting moments of history, no with apology. Simon's
cooking north African Mer gurbgs e gues burgers. Something to do with
YouTube! The fabulous Gok has think. I think I have buzzwords in
fashion. Fabulous, darling, sweetie. I love my pyjamas, a can of beer on
the sofa. It is a huge contradiction in my life. That
glamorous side and the really norm Alcide. Do you not think that is
the case for everybody? Not for me. You're just rock and roll all the
way? Always. Always in full make-up and smoking jacket. I bought a
sprinkler for our lawn this weekend. So rock and roll. We're making a
yoghurt and ma'am late cake. We've flour, sugar, baking powder. Then
yoghurt, oil, eggs, lemon and orange. Mr Gok Wan, if you'd like
to put the yoghurt and oil and crack the three-eggs in and whis it
together. Of course. The important news is Gok likes the food. I liked
it. I've never tasted pak choi which taste s like that before.
I've learned something. Amazing. The Gok Juan seal of approval.
flaz flaiz, -- glaze. This is really a make of any cake that
you're going to do. If you want to liven it up and give it something
extra, making a marmalade or jam glaze is dead simple. It tends to
be better with peach jam or marmalade so you've lots of acidity
in there. Warm it with water and it is really simple. You can beat that,
go to town. I'm doing it really carefully so I don't splash my
jumper.. This is from Helen. What are the best jeans for a curvy lady.
I know it is hard to answer. It is really tough. There are thousands
different styles of jeans and millions of different brands. The
thing have you to look at is how are the jeans work with your
proportions. The yolk at the back from the waist band which goes down
to your bum. It is like a try angle. The size of that yolk determines
how it can Acomb date your bum. If you're Corvey you need a large yolk.
If you're smaller, you need a smaller yolk. Straight leg? Skinny.
If you're Sykes 16 or 17 plus, skinny ish. It's down to personal
taste. If you feel you can cope with it. We went to a stage where
jeans went lower or lower. You couldn't a sit down. All right,
Louise, this is lovely. Anyway, let's make cake. Do you think
sometimes women are very obsessed with size, as in a 12, 14, rather
than when they fit. Often you see women with a muffin top, they've
clear said, I'm a size 12 and that's what I'm going to buy.
Clothes have to fit. That's the most important thing. If you go
into one shop on the high street you'll try size 126789 in another
shop you'll barely fit into a size 16. We've no regulate ed system.
That throws me. I think I'm doing quite well and in another shop I
can't get anywhere near that size. I think that will be the save your
of the high street. We shop online. If you order online you get a size
12 back and think, these don't fit me. Say to girls when dressing them.
Go into a shop. Hold them up. If you think they'll fit don't look at
the sizes just try them on. People obsess about the size. I went
shopping yesterday. I was a triple xfrplt L I went to another shop and
bought a medium. That's the diversity of the sizing system.
Don't get hung up. Otherwise it is depressing. We've got our glaze s
done. The zest from the orange and lemon's gone into that Gok. Which
looks beautiful. And it smells... All the food today's lovely. Then,
fold in the flour, sugar and baking powder. We need to remove the
wooden spoon. Tip all of those in. All at the same time? Yeah. We want
to fold it in quickly. Don't overwork it. Why would you wanted
to overwork it? You'll stretch the gluten. This is your style for
baking. If you really work it, what will happen is you're working the
flour. The gluten and flour stretches so your cake will be
really hard. Is this the case with all cakes? Anything with flour, if
you overwork the flour you won't get good results. You need to work
quite quickly and soon, as soon as it comes together stop. The other
thing people tend to do is overwork it. Once you have it com bind
you'll keep working. Again you'll overstretched flour so your cake
tends to be on the tough side. That is looking good, Sir. Have I time
for one more? It is an email from Isabella. She says, "I'm 56, have a
good figure. But how does an older woman stay stylish without looking
mutton dressed Aslam?" I love that expression. I have a great theory.
If you've had children, you've had your job. Reach 50-55. You've
probably got a bigger disposable income than ever. Exhausted from
raising the family. Why not celebrate yourself, get a brand new
wardrobe. There is no age limit with fashion. People say she has to
lower her hemline, cut her hair short. Stop wearing make-up and
wear cardigans. It is rubbish. it about embracing what you've got
at that age? It is about celebrating being a woman. If
you've worked that lard the whole of your life at the age of 55, get
glamed up, dressed up every day. He seeing your friends and celebrate
being 55 and a woman. Why not? I agree. That goes into the oven for
about 45-minute or so. Another tip, when you start baking, Gok, as soon
as you can put the secure into the cake and can tupls out clean take
it out. This beautiful, lovely cake. Loads of holes in the top of it so
this glaze will seep into the middle. I love the I love the way
Louise has done nothing here! always stand by the board. He
doesn't give me any jobs. He doesn't trust me clearly in the
kitchen! This is when you're a glamorous assistant. We let our
guests shine through. I'll stand here with a whisk! You can paint on
this glaze? Don't use me now! you put this glaze on when the cake
is hot g you get a double combination going on. With any cake,
you can do this, Gok. It is like the accessories. The glamorous
accessory which goes with it. Then, we'll I missed what was in the
glaze. Just marmalade, orange juice and water. Look at that. That is
unbelievable. Sorry, Lou, I'm leavinging my back to you. Are we
putting yoghurt on top of it? art's very good with it. Gives it a
lovely creamy flavour. Like it, Louise? Always, it's cake. Ladies?
I haven't tried it yet but it looks good. Oh, my God! That is sex on a
plate! Amazing. Sunday morning, Gok! I know. Coming up, Wayne's ice
cream cocktails and gadgets plus Allison and Katherine are cooking
up our final dish. Merguez lamb burgers. You heard them say they
are pro-s in the kitchen. She says she's a little better than you!
might sing! A challenge. If you want to kick-start your Sunday name
this daijaway Vue year. -- day gentleman Vue. # You just walk
right in # Walk, walk, right in
# The American space probe Voyager 2 is a few hours from its target,
3,000 miles above the cloud tops of Neptune on the edge of the solar
system. Last night's earthquake was felt as far south as LA. The quake
measured 6.9 on the ricketer scale. The President declared the city a
disaster area. Britain's first satellite TV network, Rupert
Murdoch's Sky Television was launched with four channels going
on air simultaneously. It is nothing forever but for several
years, certainly. # Cos you're right on time
# Are you busy? Does the Pope wear a funny hat I could use a hand.
What is it? We're trying to get the idea of someone who might have
topped his Mrs. When you've spoken toal in, give this restaurant a
bell. He was there last night. They might remember him. I have to dash.
Have to see a dentist. Get this developed. Use the 60 minutes
developing thing. Accidents andmentalies.
I went 1988. I'm 1986. I think '84. Is that too early? I think so.
Shall I change it to '89. About my days in the Ritzy,
Tottenham. We should bring in pictures of what
we looked like as teenagers. Scary. I had plates at one stage. I have
seen the picture. Interesting! I think you should bring that in
for the nation to see! I would enjoy that moment.
OK, we will get the answers and give it to you before the end of
the show. First, Wayne is here to bring summer into our lives. What
has happened to summer. We have planned ice cream cocktails for
weeks. Now the weather has changed. Yes it was hot, cold, raining. I
thought, look at the sky! Tim sat on the sofa and said, "Look at that
lovely sky." Can you get oh shot out there. It is pou -- can you get
a shot out there today. It is amazing!
A first ever ice cream cocktail. It was an after diner drink. Made by
Mr Soyer. He was originally French. He is a pioneer of ice cream making
as well. This is called Soyer au Champagne.
It is a bit boozey. It was very deck dent, I guess.
I was told by Heston that ice cream many moans ago used to be a savoury
dish. When it started it was savoury.
That's possible actually because of, traditionally it was sweetened with
vanilla. It was seen as a savoury spice.
Vanilla is bitter, yet we associate it with sweet. A half measure of
it with sweet. A half measure of each. Orange flavoured liqueur.
I am going to smell like that all day now, aren't I?
We top that ice cream off with champagne. It is a real rich after
dinner desert style drink. The reaction causes big soap bubbles.
That would be served at the table. It was the start of soda fountain
drinks. Nutmeg on top. That little bit of
garnish as they would do in Victorian days. I will go for the
alcohol rather than the ice cream. I'm going to go in at the same time.
When you spoon your ice cream, when you get it together it is delicious.
It is stronger than I thought it would be. It is served as a desert.
It is good with the ice cream. Comes together.
That's good. I love the way it looks. It is a diner party....
Whoa! We don't want that one no more.
Root beer float. The kind of soda fountains in America. During
prohibition they opened drug stores. Marble, brass rails, really
beautiful, ornate looking. This is where it started out. Soda is a big
thing. So the original root beer floats, but this is a bartender's
one. This is herbal? That has that root
beer flavour as well. Then we have some co-la. Straight over the top.
That smells like an any seed. -- aner in seed.
All nice and fluffy. This looks like a big pint of Guinness.
I have a straw and a spoon. This is what they used to use. Put it
straight in. You can scope up the ice cream as well. It is rich and
thick and creamy. Typical barman, looking after the ladies. When
there is a guy stood there for ten minutes and a pretty girl, who do
you serve first, who ever has just arrived? Who ever has just got the
money in their hand. You go for the pretty girl. All barmen do.
That is too sweet for me! I love it. That is the rum and
raisin ice cream. If you want to make these summery cocktails the
recipes are on our website: Following in the tradition Ross Lee
is The Pranker who gets up to all sorts of hidden camera capers. In
this clip, he goes undercover in D It is PC gone mad, introducing a
special constable and the delightful Elizabeth.
Hello. I need to come men dear your computer for important police
business. OK? Yeah. OK, treebgle. Stand here. I don't want you to get
-- OK, stand here. I don't want you to get hurt. Can you confirm the
address. I think it was something to do with YouTube. Sneezing panda,
yes? Over? Roger that. Right, OK I'm now looking at a very
large panda. Black and white, fat little thing, a little baby. The
baby has just sneezed. The panda has just jumped a mile.
Do you have any more? Over. Roger that, 771. Charlie bit finger. Over.
Love, this is very important. If you want to make yourself helpful
go and make me a cup of tea. Two sugars. That would be lovely. Thank
you very much. Evolution of dance. I can't find
the tea bags. Dear, oh, dear, oh dear. Do you do this often? Make
sure you always know where the tea bags are. Yes? Yes.
Now go carefully. And you can watch the many faces of
the pranker on Thursday, 10.30 BBC Three. Now gadget expert Lucy
Hedges is with us. We are moving around a bit. We have a gadget
which keeps us on our feet. rumour mill has been churning this
week. Amazon, the guys behind the kindle reader are coming out with
an droid tab let. It would set a precedent for tab lets. If it is as
popular as the Kindle it would be popular. I love fashion. I really
love gadgets. Sometimes the two combine. I get
very excited about it. So, the first one, is the first 3D.
The first ever 3D smartphone. Like Nintendos, gaming, hand-held
console, you can use it without glasses. You can use it without The
Face vouchers. Can I look? Oh, my God, it does. It has a 3D menu.
problem is on television we cannot really show you what it looks like.
You are going to find out what it is like via the medium of Gok Wan.
Basically everything revolves and comes towards you. It is like a 3D
film, everything happening around you. It takes pictures. Tell us
what you think. OK, a little bit too close, kids. Amazing. You could
be Japanese tourists. Seriously! It gives you a perspective of the
background. So the depth is really impressive.
Can you move it around slightly. are not lying, it is actually 3D.
When you've had enough you can shoot 2Ds.
It has an HMDI out, so you can plug it into your TV and check out your
work on the big screen. technology has come so far so
quickly. It is like Star Trek in a phone. Amazing! Love it! The next
one. Do you like fitness? I love fitness. I go to the gym, tree or
four times a week. Could you not tell You are bulking up a bit. You
need to cut down and suck lemons. Really? I have no idea what that
means. This is a good aerobic workout. What are these? These are
the shoes from Hutchingson Sport. It is not difficult to work out
what they do. Folded steel slip which allows you to jump. You can
jump or run. The obvious thing being you can jump. It would be
great to play basket ball. Shall we give them a tester?
They are fantastic. There are three levels of power. We have it on the
easiest because we are new to these. So it changes on the strip thing?
Absolutely. The strip is adjustable to different body weights. It comes
in small, medium to large. Theyry amazing. I have my own pair. I love
it. Do you feel confident in them? I would look at them and think I am
about to break my neck! You can adjust on the side. You can
do the walking which is the easiest. Walking, jumping. You can get 30%
faster than you would with your normal running shoes. We have had
ten minutes on these. The balance is amazeling. It is great for
improving balance. Great for toning the thighs and bum. Thighs and bums
would get a workout. I love them! It is doing my calves.
Right, would you like to come in? This is the - what is this T-shirt.
The electronic guitar T-shirt. It has a guitar designed. So touching
the different buttons, they represent all the major chords.
With the magnet tick pick you can It comes with the amp as well.
attaches to a belt which is integrated into the T-shirt. You
can control the tone and volume. They are not just ordinary run of
the mill sound. They have been recorded from a real electronic
guitar. What do you think, Allison? If I played some metal it would
come in handy. Do you think it is cool? Kids will love this T virt.
- T-shirt: If someone was sitting on a train with that you'd want to
kill them. At a party with that on. How much was that? �32.
OK. If you want more information e- mail us via our website:
We will get out all the details. A new service set in late 1950's
Britain and the dawn of the TV industry, feels like a British
madman. Drama time, this is The 60 minutes, six days to get it
together. Three slots. Tell me how it looks. Wealth immigration.
75,000 people arriving here every year. What does that mean? A public
address in San Francisco. The birth of the new Negro. One who is not
crippled by fear and self-loathing, but driven by destiny. We don't
have the shame. No colours, no Irish. McMillan and the credit
squeeze. Obviously. Third? 30 minutes, 38.6 seconds. A good
story. Seeing him across that finishing
line is the thing. It makes it morale, the boom. It is how we bear
witness. That is what one tries to do. Fleeting moments of history.
Not with apology. Not as it is now. Endless static newsreel. A man who
never leaves his desk, delivering the stories, the warm-up act to han
cock's Half Hour. Russia are declaring world war three. It has
to be The Hour that you can't miss. The Hour you have to see. Putting
real journalists in front of the camera and giving the message you
see the news seriously. So you see The Hour starts on Tuesday at
9.00pm. You told us your pro-s in the kitchen? I they we're pretty
good. We like it. We enjoy it. do you cook? We cook a lot of
Mexican food. What's the home dish of Birmingham, Alabama. Boorb could
you. And fried chicken. We don't do barbecue. Our parents are
vegetarian so we did a lot of tofu and vegetables. You don't imagine
that in al Bam A you imagine because it is a big meat producing
region you'd imagine, therefore... Our parents met opening the very
first vegetarian restaurant. At the opening? No, they opened it
together. Our mum opened it and our dad came to apply for the juice bar
position. They were Hibies and became Christians and now back to
hippies? Now they are back to hippies? Now they are back to
hippies. An interesting life. Do you eat Matt? Merguez is fantastic
African flavours. We are using lamb. The flavours are rosemary, cinnamon,
sue Mac, a bitter spice, harissa paste and garlic. We've minced lamb.
We'll make a yoghurt and ta heen why dressing. Cucumber and lemon.
Catherine, please pound those Liberal Democrat on seeds in there.
Knife skills at the ready. Allison, can you strip all that rosemary and
finely chop it. I'll chop the garlic. Is it better to pound it?
We don't want to pound it. It is really heady. The fennel, rosemary,
sue Mac, they are all big sort of smells that are quite headachey to
a certain extent. Quite medicinal. When you were trying to make it in
the States you were base in the New York? Is that your home? It was our
home for the last ten years. We are kind of homeless now. We gave up
our apartment there to live here. We had Debbie Harry on the other
day. They were talking about the New York scene back in the
sevenities. Is there still a great music New York scene there? There's
always good music coming out of New York. It does come in waves. There
are moments when there is an amazing scene. Ten years ago,th
strokes were coming out. It was incredible. Then. It has quiet end
down a bit. It seems there's more of a scene here in London with
Adele, Florence and the Machine. Has it been a culture shock living
over here? No, it is really similar to New York living. City, urban
feel. Same. Had you been here a lot before you moved here? Yeah, we
made the record here, part of it, at least. Before you made the
record, had you been here? Into few times. We really love if here.
It feels natural. There's a check on and we need to crack on. Fennel
seeds in there together with frg else. Paprika, cumin -- with
everything else. I'm more than happy for that to be there. All of
that goes in. We've a good amount of salt and pepper. They are doing
well. They are confident. You can tell. When they walked into the
kitchen. I think, get the hands in. I'll do that. So, Allison, if you
stick all of that in there. Really start working it. Sweeping
statement, you want to get a really good burger mix. All of those
flavours get mixed into the lamb. Can you over mix it? Kind of. The
lamb's so fatty. But if you kept working it, it would break it down
too much. We want the balance of getting the flavours into the
burger without breaking it down. Slice down the middle. Get rid of
the seeds. Squeeze lemon juice, yoghurt, ta heen why. In we go.
took a long time to arrive here, you must have had various other
jobs or have you always just done music? We've been pretty fortunate.
We've not worked too many jobs. I was a nanny. I worked in a
mannequin shop for a day. Waited tables. We've a tweet from Lydia
who says "did you nearly become balance Reenas?" I believe we've a
picture of one of you or both of you? Ah, that's Allison! We've one
more as well. That's Katherine. good were you at ballet? We were
pretty good. We were both aiming to do it professionly. I did do it
professionly. She did. I got a hip injury. We were both burned out. It
is really tough pro- fegs alley. -- pro-fegs alley. How are your feet
now? They've recovered. Many pedicures later. The sauce, yoghurt,
tahini and lemon is in there. Great the cucumber into that there.
are you, mate? Nice man hug. Tim's not the biggest fan of man -to-man
friendly hug. I like shaking hands. Man hugs are the best. What about
man kissing? I'm all for it. love man kissing! We mould this
into burgers. Tim has a weird one with it. He struggles. Big flavours
in there. Then, we simply oil the burgers. Then we slap them on to
the griddle pan. Or you can grill them if you want to keep them
healthy. There's plenty of fat in the lamb. On to there. The Merguez
is the herb and spices. The a Merguez is a traditional north
African sausage. It is those heady spices. Beautiful. That will do.
Simply beat all of that together until it is nice and smooth. Dunk
your hands in the sink there. these fellas have been cooking away
beautifully. Smell it. It is really quite heady. A delicious smell.
Then, to serve. Rather than serving in traditional buns we've pit a --
pitta bread we pack with could you come ber, tomatoes and then -
was in this again? Lemon zest, lemon juice, yog art, ta hirbgs i n
-- fahini. Cucumber. A big old dollop of that on to the base. Then
we sit one of our delicious Merguez lamb burgers on the top. And, of
course, a little pickled chilli around the edge as well. There we
go. OK, Simon will carry on flipping the Merguez burgers on to
the plates. Over to Louise and Gok for Deja View answer. The news was
the voyager, San tpwran sis co- earthquake. Music was Black Box and
the TV was The Bill. What year was it, Gok? It was 19 89. I was kind
of right the second time! LAUGHTER Which I think makes me the winner,
clearly. Gok, emails about fashion and everything. This is from holly.
She's about to give birth. What's the best trend she request follow
once the baby's born. That's difficult. It is more about body
shape than trends. Something to hide? Why not celebrate it again.
If you've had the baby. I think when you've had a baby when you're
not pregnant it is hard to still look pregnant. I know! I'm a mum.
would say maybe try tailoring. Structured, big shoulders. Wide leg
trousers. Put yourself into a silhouette. Maybe tailoring. Gok, I
have a question. Tatoos. They go in and out of fashion. You've got them.
What's going to happen when they are out of fashion? They never will
be because they are on my arms. Basically, that's it. I love this
one. It is my family, my dad, mum, sister and brother. Many moons ago,
I was in LA, I went to Hollywood hills. There as a tatoo parlour. I
was going to get a tatoo. If I had that now everybody would be
laughing at me. If you get a caricature then that's different.
Any tatoos, ladies? No. The Pierces, who did they get their inspiration
from. Who are their heroes? Hamas and papas? People say that because
of the two female vokals. We loved Simon and Garfunkel, the Beatles,
Joni Mitchell. We loved the Hamas and papas. Fleetwood Mac? Yeah, we
loved that too. Were you listening to older-style music growing up?
Our parents forced it upon us! trying to do that to my kids.Th
specials! What do they like? rubbish! Tim, that was not nice. OK,
I'm changing the subject, boys, what he is at best style advice you
can give to men? The best style advice I can give to men is -
Something For The Weekend! It has to be a blue polo shirt, a grey
shirt. Anything these boys wear, on trend. What is it? Respect your
body as much as the girls have to. You still have to have a body your
you have to be proud of. It is those guns, Simon. That's it for
Live cooking, the best of this week's TV and celebrity chat to set up your Sunday.
Tim Lovejoy, Louise Redknapp and chef Simon Rimmer are joined by styling guru Gok Wan and festival sensation The Pierces.