:00:12. > :00:19.Good morning. It's tone.00am. It's Sunday, the 23rd of October. We're
:00:19. > :00:22.joined in the studio today by the man with the dandelion man who has
:00:22. > :00:32.put rock 'n' roll into stand-up comedy.
:00:32. > :00:34.
:00:34. > :00:44.And the wonderful Raith Small. Stay with us to have some Sunday
:00:44. > :00:49.
:00:49. > :00:55.food, drink some Sunday cocktails. Yeah, welcome to Something For the
:00:56. > :01:02.Weekend. Louise is off this week because she's ill. Get well soon.
:01:02. > :01:06.Get well. Angellica Bell has stepped in. She's pregnant. I am.
:01:07. > :01:12.It's not a pillow. How on earth did that happen? I am asking myself
:01:12. > :01:15.that same question. Just remember, pregnancy is not an illness. Have
:01:15. > :01:21.you felt good? There were three weeks where I thought, my gosh,
:01:21. > :01:27.what is happening here? But most of the time I am upbeat. How long
:01:27. > :01:32.until you give birth? Eight weeks. Could come today? Could. You have
:01:32. > :01:42.your scrubs? Hot water, towels, a cup of tea. Nice. You have been to
:01:42. > :01:47.the Good Food Show. It was fab. I was at the BBC Good Food Show in
:01:47. > :01:52.Scotland. I was in a kilt. Here it is - no, that's not me in the kilt.
:01:52. > :01:58.There it is. What was underneath? Do you know, I did bottle it. I did
:01:58. > :02:03.actually wear underwear. I wasn't a true Scotsman. Jude made me a kilt.
:02:03. > :02:08.It's great. It's very liberating. Have you ever worn won? No, I
:02:08. > :02:13.haven't. Would you? Yeah, but I feel I shouldn't because isn't it
:02:13. > :02:17.all heaped in history? I felt because my wife is Scottish, by
:02:18. > :02:25.default I could do it. Your wife is Scottish? Yeah. How is that going
:02:25. > :02:30.on? It's all right, you know? together. It was the Masterchef
:02:30. > :02:37.final this week. Boo. You're booing because I am not in it, and Phil
:02:37. > :02:47.won it. This is the moment he won it. Let's have a look.
:02:47. > :03:00.
:03:01. > :03:05.Phil. I was robbed. It wasn't right. How
:03:05. > :03:12.did he win? He already does a cooking slot on This Morning. He is
:03:12. > :03:17.a chef, isn't he? It's cheating, absolutely. He stole the show
:03:17. > :03:21.recently playing Emma's boyfriend in One Day, but he'll be telling us
:03:21. > :03:25.about a new film, Anonymous, and what it's like taking direction
:03:25. > :03:30.from Ridley Scott. This film, I went to see it the other day. It's
:03:30. > :03:35.really good. I am going to see it. Don't give anything away. I have to.
:03:35. > :03:40.Not too much. Not too much. It's all about a conspiracy theory how
:03:40. > :03:46.Shakespeare didn't write his play. I'll explain more about that later
:03:46. > :03:52.on. I have just finished reading a Shakespeare. Which one? William.
:03:52. > :04:02.Plus, bill Baillie, described as a master of comedy, is here to give
:04:02. > :04:07.us an insight into his extremely musical, extremely funny brain.
:04:07. > :04:12.Don't forget to tell us your name when you e-mail via the web site. I
:04:12. > :04:17.can't believe he gave me the live access - used to have to dig for
:04:18. > :04:25.that for awhile. I am pregnant. Give me a break. Do you need a wee?
:04:25. > :04:34.No. I went before I came on! E-mail us or Tweet us if you have
:04:34. > :04:40.questions for Bill and Raith. What is cooking today? We have coal
:04:40. > :04:47.and... Chalk, tar! Exactly. All the things you're craving. This is
:04:47. > :04:56.lovely. This is a Middle Eastern dish, so king prawns. We have some
:04:56. > :05:01.nigella seeds and tahini. The main course is sherry-braised chicken,
:05:01. > :05:07.dead simple, on a winterish day. Always going on about - what is
:05:07. > :05:13.going on with the weather? It's boiling - not boiling but... It's
:05:13. > :05:19.pleasant is how I would describe it. I really want winter to kick in.
:05:19. > :05:24.do. I am bored of the Indian summer. I love winter clothes. When I think
:05:24. > :05:31.of winter, I think of labour. due on Christmas? 19th of December.
:05:31. > :05:36.Everybody is going, "It's going to come Christmas Day." Yeah! Everyone
:05:36. > :05:41.is going, oh! Think of the publicity! There is actually no
:05:41. > :05:45.news at Christmas. A quiet time. You could be news. You could be the
:05:45. > :05:51.news. Last year you got married, and it was all about show in New
:05:51. > :05:55.York. All of those pictures of you and Michael in the snow in the
:05:55. > :06:02.streets of New York. Were you jealous? Did it touch your heart?
:06:02. > :06:08.Made me feel jealous. He's a good- looking boy. Today's dessert is
:06:08. > :06:15.apple and passion fruit mer eng pie. What more could you want? Heaven.
:06:15. > :06:19.Finally today, it's a sweet potato bhuna masala. You could add other
:06:19. > :06:29.ingredients, but I want to show the main bulk of the curry is the
:06:29. > :06:30.
:06:30. > :06:37.exciting bit of that. Lovely. Tasty. Thank you. You can follow all of
:06:37. > :06:43.those recipes on the website. you can look forward to on the
:06:43. > :06:48.show... British police have been murdered in a rich man's panic room.
:06:48. > :06:54.Attenborough is back to explore the frozen planet. Millions of tonnes
:06:54. > :07:01.of ice have lost the support of their rocky bed. And The
:07:01. > :07:06.Impressions Show with Cull Shaw and Stephenson. Now, you've still got
:07:06. > :07:09.another Dragon in here, so let me tell you where I am at.
:07:09. > :07:14.Can't wait for all of that but we have to go over to Wayne. He's
:07:14. > :07:19.going to tell us what cocktails I will not be tasting. I'll be under
:07:19. > :07:23.the microscope from Mr Rimmer here because I am doing dessert-style
:07:23. > :07:30.cocktails, pudding in a glass, lemon cheesecake and an apple
:07:30. > :07:34.crumble. What? In a glass? Sounds sweet. Puddings in a glass. I am
:07:34. > :07:44.not sure that's going to be my thing. I think that sounds nice.
:07:44. > :07:50.Your thing, not mine. They come in after the pub, take some pudding,
:07:50. > :07:57.vodka, puree it. They don't! course they do. They drink cider,
:07:57. > :08:06.anyway, students. What are we going to make? Very tasty prawns. We have
:08:06. > :08:13.some butter to cook them in, then the wet part of the sauce is lemon,
:08:13. > :08:19.tahini, olive oil, mint and sumac, which is a great ingredient, a
:08:19. > :08:24.spicy berry. You'll not be able to eat those, are you? They already
:08:24. > :08:29.told me I can't. You can't eat shellfish, soft cheese, what else?
:08:29. > :08:35.Pate. That's about it. What are you - are you doing any cravings at the
:08:35. > :08:39.moment? None. I haven't had one craving at all. Supposedly your
:08:39. > :08:49.cravings are the things your body requires? What the baby needs - I
:08:49. > :08:53.love it you're so in touch with your feminine side. You have made
:08:53. > :08:58.me go to the toilet. Do you need a wee? If you do, just go.
:08:58. > :09:03.LAUGHTER What are you having, a boy or a
:09:03. > :09:09.girl? I can't tell you that. Do you know? Yeah. Do you? Do you think
:09:09. > :09:16.you can tell from the way I look? It's a boy, definitely a boy - 100%
:09:17. > :09:24.- well, 50% - 50/50. Boy or a girl? Definitely a boy. Am I right? Am I
:09:24. > :09:30.right? I'm not going to say! Let's get cooking. Did you find out?
:09:30. > :09:35.my daughter, we did find out, then with Hamish, we did, I think
:09:35. > :09:39.because we really liked the idea of having another girl. We thought, if
:09:39. > :09:43.it was a boy, we didn't want to have that moment when you think,
:09:43. > :09:50.it's a shame. So when we did, we were ready. I couldn't wait. I
:09:50. > :09:55.wanted to find out. What's the point in waiting? I know. It's like,
:09:55. > :09:59.the midwife knows and you don't - it's ridiculous. It's a control
:09:59. > :10:05.thing there, Tim. We have toasted off the sesame seeds, the cumin
:10:05. > :10:10.seeds, the nigella seeds, the hazel nuts, then we spoon all of this
:10:10. > :10:17.into a mortar and pestel and grind it. You could put this into a spice
:10:17. > :10:22.grinder, but there is something quite nice about this. Smells
:10:22. > :10:26.lovely. Smells delicious. Just mash it down, so you're breaking down
:10:26. > :10:31.all of those flavours. While that happens, we'll start to cook the
:10:31. > :10:36.prawns off which is the bit you can't have, but to be honest, I
:10:36. > :10:41.think this sauce is delicious on its own. I can taste that? We'll
:10:41. > :10:46.have it with a little bit of flatbread. Some oil in there,
:10:46. > :10:51.garlic in there. Slice the garlic so you use it as an ingredient,
:10:51. > :11:01.then we chuck in our prawns and cook those away, so we have a
:11:01. > :11:02.
:11:02. > :11:05.lovely, delicious buttery, prawny flavour going on in there.
:11:05. > :11:12.DING Are you doing that... No, I am not
:11:12. > :11:17.doing that on purpose. Keep banging! I am working. My dad
:11:17. > :11:27.used to ask me to clean the house. I just used to go - I am going to
:11:27. > :11:29.
:11:29. > :11:36.use a product name - I apologise - Mr Sheen, then think, they'll think
:11:36. > :11:41.I cleaned now. Leaving pictures at an angle to show they have done it.
:11:41. > :11:46.I might try that at home. Michael is a modern man. He has been really
:11:46. > :11:54.good, doing the dinners, cooking. Does he know what sex your baby is?
:11:54. > :11:59.He doesn't even know I am pregnant. Yeah, he does! He does. I sort of
:11:59. > :12:03.convinced him at first, let's find out. He was like, mmm. Now he's
:12:03. > :12:07.glad he knows. I don't think it matters either way. It's up to you
:12:07. > :12:12.whatever you want to do. Yeah, but some people are dead against
:12:12. > :12:17.finding out. They think it should be a surprise. Should be a surprise
:12:17. > :12:18.on the day, but I'll tell you what, there is quite a lot going on when
:12:18. > :12:24.you give birth. LAUGHTER
:12:24. > :12:28.Squeeze the lemon oil in with the sumac, add the tahini. What sort of
:12:28. > :12:32.birth are you going to have? haven't got a birth plan. I am just
:12:32. > :12:37.going to go in and see what happens. Wing it? Wing it, yeah! Because I
:12:37. > :12:43.think if you go in with too much preconceptions with what you want
:12:43. > :12:48.and that, it doesn't go to plan, you can be disappointed. I wouldn't
:12:48. > :12:53.mind trying natural. You should do - I think definitely. Yeah? And if
:12:53. > :12:59.it's really bad, I might start screaming and yelping and saying,
:12:59. > :13:04."Give me something." But I am hoping I can - and one of the girls
:13:04. > :13:08.here was talking about hip know- birthing, breathing and... That's
:13:08. > :13:13.all good. Most of the world give birth naturally. It's only Western
:13:14. > :13:17.societies - if you can. Obviously, if there is medical problems...
:13:17. > :13:23.Exactly. Isn't your lifestyle different because if you have a
:13:23. > :13:27.headache, you take pills and - not that you do. Is that enough? Yeah.
:13:27. > :13:36.Chuck in all the lemon juice and give it a mix. That smells
:13:36. > :13:41.delicious - you have all the nuts in there. That's beautiful.
:13:41. > :13:47.chuck the vast majority of this in. We just coat the prawns with this,
:13:47. > :13:50.so straight away, we start getting all of this lovely flavour. Why is
:13:50. > :13:55.it pregnant women can't eat shellfish and soft cheese and
:13:55. > :14:01.things? What happens to them? don't know. It's - with cheese -
:14:01. > :14:10.mix it up - and the tahini. It's the lack of pasteurisation in soft
:14:10. > :14:13.cheese, isn't it? What can you get? It's about bacterial - there are
:14:13. > :14:18.things like salmonella. From the cheese, I am not sure. Probably
:14:18. > :14:24.simply because if you get... I am thinking of things you can normally
:14:24. > :14:28.get from shellfish as a nonpregnant person, like E-coli, salmonella -
:14:28. > :14:37.what's the really scary one? It's a bit like the super-bug in
:14:37. > :14:41.hospitals? No. It's called - Anyway! Anyone help? Norrow virus,
:14:41. > :14:45.which is a really serious one. Right. A little bit of water comes
:14:45. > :14:49.into that. Mix that around as well. Back into here - all the things
:14:49. > :14:52.like the hazel nuts and the sesame seeds - they smell delicious.
:14:52. > :14:57.Normally, we always have prawns in a creamy sauce and stuff like that.
:14:57. > :15:07.Let's add a touch more. In here we have the lemon and the sumac. Come
:15:07. > :15:10.
:15:10. > :15:15.Half of that into that pan and the rest over there. Enough? Lovely.
:15:15. > :15:20.Then we combine all of this lovely tahini sauce with the nuts an the
:15:20. > :15:26.reason we do it in two layers is that we wafpbt there to be this
:15:26. > :15:35.nice toastiness from all of the nuts -- want there to be all of the
:15:35. > :15:40.toastiness from all the nuts. Then, in here,... Is that the flat
:15:40. > :15:44.bread? Flat bread. So we've got the prawns, delicious flat bread to go
:15:44. > :15:49.with it. You can use any kind of flat bread. That's like Lebanese
:15:49. > :15:54.flavour. Yes, all the things are Lebanese, like the sumac. We are
:15:55. > :16:00.going to tear the bread like that and then to serve it, we have some
:16:00. > :16:05.delicious, delicious prawns sitting on the plate. So you get it like a
:16:05. > :16:12.sauce, quite thick and the nuts are thickening it all up. Then we serve
:16:12. > :16:22.it with pickled chillis and a little squeeze of Lemon over the
:16:22. > :16:27.
:16:27. > :16:31.top and Angellica, for you, some sauce. And bread. The hazelnuts and
:16:31. > :16:39.prawns work really well. That's lovely. Really nice. What are we
:16:39. > :16:44.going to have for the main course? Sherry-braised chicken. Luckily all
:16:44. > :16:49.the alcohol gets cooked out so I can taste that. Yes. You can see
:16:49. > :16:54.see that and the recipes at our website. This is just what I wanted
:16:54. > :17:00.for breakfast this morning. Yes, prawns. Ben Miller steps into a new
:17:00. > :17:04.drama in the role of detective Richard Poole now. Sun, sand and
:17:04. > :17:09.serious crime. Oh, this is great. We have got a British policeman
:17:09. > :17:14.murdered in a richman's panic room. An old book clutched in his hands.
:17:14. > :17:17.A safe that's open and a vase that's smashed. As for suspects,
:17:17. > :17:21.there are only two people without an alibi. James, because he was
:17:21. > :17:28.town on his beach alone and Sarah because she was taking a shower.
:17:28. > :17:32.Not that any of this matters. Doesn't get us any closer to
:17:32. > :17:36.understanding how the murderer escaped. I need to see the pieces
:17:36. > :17:41.from the vase and the book Charlie was holding, but first the body.
:17:41. > :17:49.That won't be possible. What won't? Seeing the body? No, none of it,
:17:49. > :17:57.the book, the boody, the vase, none of it is here. What are you saying?
:17:57. > :18:01.It's in Guadeloupe. Fine. Which is a completely different island.
:18:01. > :18:07.can head for the Caribbean and Death In Paradise on Tuesday at 9
:18:07. > :18:12.on BBC One. The first guest starred in Black Books and led one of the
:18:12. > :18:17.Never Mind the Buzzcocks teams for 11 series. He's most known for his
:18:17. > :18:20.combining music with comedy and he has a sell out show coming up.
:18:20. > :18:23.likes eating, that's his own qualification for judging people's
:18:23. > :18:26.dinners, right. Worrying what Michael Winner thinks of your food,
:18:26. > :18:36.it would be like going to the park and worrying that a duck has looked
:18:36. > :18:41.
:18:41. > :18:51.at you in a funny way. Fabio Capello said it was unappetita
:18:51. > :18:51.
:18:51. > :19:00.Anglaise which is like very damning. The badger and the sparrow, but I
:19:00. > :19:05.like the rustic bling, I've got a Prada wheel barrow. That was from
:19:05. > :19:09.his new tour, Dandelion Mind. Welcome back to something for the
:19:09. > :19:14.weekend, Mr Bill Bailey. A new tour that's not new because you have
:19:14. > :19:24.been doing it for a year? Yes, it's modified gently. It's been all
:19:24. > :19:25.
:19:25. > :19:29.around the world and it's kind of, every show's an different thing, it
:19:29. > :19:33.changes all the time. When you take a show, you said earlier, you have
:19:33. > :19:39.taken it to Australia, where else? Started off in the Scottish
:19:39. > :19:44.Highlands. Why did you start off there? I've always wanted to go
:19:44. > :19:48.there. I've longed to go there. It's a beautiful part of Britain
:19:48. > :19:51.and just trying to organise a trip to get up there was tricky so I
:19:51. > :19:56.thought, if I book a load of gig there is, I have to go, you know,
:19:56. > :20:01.you've committed to it. Also the fact is, there was a way of trying
:20:01. > :20:06.out the show. So it wasn't like they were funnier up there and they
:20:06. > :20:13.would like you better? No, the food was good as well. How far do they
:20:13. > :20:17.have to travel? Isn't there 200,000 people up there in the size of
:20:17. > :20:21.Belgium or something? Yes, it's tricky to get around, we were
:20:21. > :20:26.hampered by the ash cloud when we were there, you usually fly from
:20:26. > :20:36.Inverness to Orkney or Shetland, but we had to drive all the way up.
:20:36. > :20:39.On a train track. We had to build a bridge! What is Dandelion Mind, the
:20:39. > :20:47.concept behind it? The name comes from a dream I had in Melbourne
:20:47. > :20:53.where I had a bit of a fever and/or too much blue cheese before I went
:20:53. > :20:56.to bed. Basically, I had this vision at the back of my head that
:20:56. > :21:01.disintegrated into dandelion spores, and I thought, that is interesting.
:21:01. > :21:06.It sums up the idea of the thoughts spinning off in all directions, so
:21:06. > :21:10.I adopted it for the show. It's one of my favourite images. So the show
:21:10. > :21:14.is about nothing and just thoughts? That was the loose theme b, doubt
:21:14. > :21:20.about it, you know, doubt about the world, western capital itch,
:21:20. > :21:25.teetering on the brunk, doubt about what -- brink, doubt about where we
:21:25. > :21:28.are going, it's a good way to start the show then you get spun off into
:21:28. > :21:34.different challenges. There's a lot of music in it as well. You've
:21:35. > :21:39.toured Australia, where else? Zealand, America and Canada and I
:21:39. > :21:42.did three months in the West End. Years ago people used to tour
:21:42. > :21:47.around Britain, didn't they, and say it's harder crowds up there.
:21:47. > :21:53.Are they harder to play, some of the countries than others, or are
:21:53. > :21:58.they all similar because the world's a closer place? It's got
:21:58. > :22:02.closer, physically it's shrinking as well. Things are moving all the
:22:02. > :22:07.time. I think that's a myth. People always say, humour is different in
:22:07. > :22:11.America, I don't believe that, I think that's a myth. I think
:22:11. > :22:16.comedy's become much more global partly because of things like the
:22:16. > :22:24.intermet and YouTube, you noshes people can Google up your comedian
:22:24. > :22:28.and wash clips -- you know. They're more comedy savvy now aren't they.
:22:28. > :22:33.Sometimes people might think the culture is really funny and another
:22:33. > :22:36.place they might think it's dead pan. Not to blow our trumpet, but
:22:36. > :22:41.British comedy generally travels well around the world, probably
:22:41. > :22:44.better than a lot of comedy. Some comedy of countries, certain
:22:44. > :22:47.countries, can be quite country specific, but British comedy spends
:22:47. > :22:56.to be universal, that's why it travels very well. Tell us about
:22:56. > :23:02.this thing you are doing, called the Tenori-on? Yes, the Tenori-on
:23:02. > :23:07.is a Japanese muzical and is visual instrument -- musical. It consists
:23:07. > :23:15.of a pad of 140-odd buttons and each button, when you press it, it
:23:15. > :23:19.luem naits and it shines in a pattern -- luminates. You can
:23:19. > :23:26.create images and they're then played use ago musical tone.
:23:26. > :23:30.think we should see it in action. It's extraordinary. We have a clip.
:23:30. > :23:36.# Whilst vaguely watching you nibble your sandwich
:23:36. > :23:41.# I was gripped by an overwhelming sense of utter futility
:23:41. > :23:50.# You Twitter Oh my God I'm having a sandwich
:23:50. > :23:56.# Like it's thrilling # Then later 4,000 Tweeters tweet
:23:56. > :24:00.what filling... # That's not it. We had a girl come on here, an artist,
:24:00. > :24:07.Ellie Goulding, she came on and played one I think. Yes, there are
:24:07. > :24:12.a few. Little Boots as well. That was easy it, she came on, yes. --
:24:12. > :24:17.that was it; yes. You can hook up to other instruments and play other
:24:17. > :24:23.instruments, so it's very much of now because it's a midi, meaning it
:24:23. > :24:26.talks a lot to other instruments. I also like the low tech element of
:24:27. > :24:32.pressing buttons because so much of music is about programming and
:24:32. > :24:36.digital sounds on a computer, whereas this is, physically making
:24:36. > :24:42.an image and it get played. It's perfect for me, the combination of
:24:42. > :24:46.comedy and visual. We have got a Tweet from Stephanie who says what
:24:46. > :24:51.do you get more pleasure from, comedy or music, you are probably
:24:51. > :24:55.going to say both but music drives you, doesn't it? Yes, when I was a
:24:55. > :24:58.kid I thought I would be in a rock band. I thought I'd be in Talking
:24:58. > :25:02.Heads, I thought that was my ambition, I didn't write to them
:25:03. > :25:10.and asked if I could be in their band. Stupid really, I should have
:25:11. > :25:13.done - duh! I sat at home with with the window open playing the piano
:25:14. > :25:18.hoping that David Byrne would snap me up. I thought that was what I'd
:25:18. > :25:22.do. I was in band at school, played music, learned music to a high
:25:23. > :25:28.level, took lots of exams, the diploma, I thought that's what I
:25:28. > :25:33.would end up doing and I ended up doing the School Review and plays
:25:33. > :25:38.and I loved comedy. The spoken word took over as well as a love of
:25:38. > :25:48.music. I think I probably love them the same now. Didn't you headline
:25:48. > :25:48.
:25:48. > :25:53.neb worth? This summer. -- neb worth? I was on between Limp
:25:53. > :25:56.Biscuit and another band, that was great fun. What is the biggest buzz,
:25:56. > :26:01.getting the audience laugh or getting them to love your tunes?
:26:01. > :26:04.Probably a bit of both. That's where it all happened, it all came
:26:04. > :26:14.together because people were laughing about the comedy. Then I
:26:14. > :26:15.
:26:15. > :26:20.did a couple of new songs in that show. I did a version of the folk
:26:20. > :26:30.song Scarborough Fair. I had the whole place bouncing and it was
:26:30. > :26:31.
:26:31. > :26:35.singing, you know, Scarborough Fair, you know, and it was great. For me
:26:35. > :26:40.that,'s the ideal gig, you know, a bit of comedy and music. Is there
:26:40. > :26:46.any instrument you can't or want to play? I'm not so good on the violin.
:26:46. > :26:52.Is it because of your fingers are big? I just can't play it. They
:26:52. > :26:57.don't move quick enough? I've never learned it. It's something I must
:26:57. > :27:01.do. That's on my-to-do list. Stringed instruments, key boards,
:27:01. > :27:05.I'm fine. OK, Bill is not allowed to leave
:27:05. > :27:11.because he's going to cook a pudding with us. Keep treething
:27:11. > :27:16.your questions for him or Raith Small -- tweeting. It's try and
:27:16. > :27:21.remember what year it was time now or what we like to call it, Deja
:27:21. > :27:26.View. # And I said
:27:26. > :27:29.# What about Breakfast at Tiffany's # She said I think I remember the
:27:29. > :27:32.film # As I call laughing
:27:32. > :27:37.# We both kind of liked it # And I said
:27:37. > :27:42.# Well that's the one thing we've got... # The world's first
:27:42. > :27:47.processed food to be made from GM fruit has gone on sale here. It's
:27:47. > :27:50.tomato paste from tomatoes which have an added gene to slow the
:27:50. > :27:54.ripening process. It was far and away the most serious incident in
:27:54. > :27:58.the Channel Tunnel's two years of operation. The fire broke out when
:27:58. > :28:01.the train was approximately 12 miles from Calais. After an absence
:28:01. > :28:07.of 700 years, the stone of destiny is returning to Scotland. The stone,
:28:07. > :28:17.which was used for Scottish Coronations, has been kept at
:28:17. > :28:18.
:28:18. > :28:28.# I say # What about breakfast at
:28:28. > :28:47.
:28:47. > :28:52.What was the year that all happened? I can't join in because I
:28:52. > :28:56.cheated. Last night I went to look up the name of that band because I
:28:57. > :29:04.thought, what on earth is the name of that band? They were called Deep
:29:04. > :29:09.Blue something, but when I looked it up, with the hit - in that year.
:29:09. > :29:16.2003. I am getting worse at this. am embarrassed for you. I am
:29:16. > :29:20.absolutely embarrassed for you. What year was that? Have a guess!
:29:20. > :29:29.am rubbish! We have had so many photos. Most have been the Davina
:29:29. > :29:34.McCall. -- cauliflower cottage pie. But first, naked pictures - Bruce
:29:34. > :29:40.from Middleton made the cauliflower cottage pie - that's great. He has
:29:40. > :29:44.a koi carp tattooed on his chest. Right over your heart - that's
:29:44. > :29:47.going to hurt. It's not a bad tattoo, is it?
:29:47. > :29:51.LAUGHTER Finally, when we started this and
:29:51. > :29:55.you sent in the pictures we were hoping for some ladies, so Karren
:29:55. > :30:00.from St Ann's - never lets us down, do you? She did the cauliflower
:30:00. > :30:06.cottage pie. She made it for her boyfriend Carl. She's apologised
:30:06. > :30:12.for the tan lines, Tim. Apologies accepted. Excellent. We're
:30:12. > :30:15.delighted with that. Fully clothed we have Sarah, Amy, Cassie and
:30:15. > :30:19.Hannah. They also made the cauliflower cottage pie. They're
:30:19. > :30:26.wearing their tiger costumes as they can't afford heating. What are
:30:26. > :30:32.they? Rompers? For grown-ups, yeah. Finally, Paul Evans, the dad, and
:30:32. > :30:38.the son - again, cauliflower cottage pie. They're from Newcastle
:30:38. > :30:43.under lime. Nice work. Cool. So if you're going to cook any of today's
:30:43. > :30:53.dishes and want to show yourself - and your dish - on telly...
:30:53. > :30:54.
:30:54. > :30:58.don't have to be naked. It helps! Send it to the website. Or you can
:30:58. > :31:03.Tweet. Have your face or whatever you want to show us on the telly.
:31:03. > :31:07.What goes through your mind when you think, I am going to get a koi
:31:07. > :31:13.carp tattooed on his chest? He has none on his arm, does he? He just
:31:13. > :31:23.has a fish on his chest - so bizarre. I bet he's got more than
:31:23. > :31:23.
:31:23. > :31:27.one tattoo - don't you think? 4 -- Certainly on his thigh or something.
:31:27. > :31:31.That starter was absolutely beautiful. Thank you! What are we
:31:31. > :31:37.going to do? A simple dish - sherry-braised chicken. We have
:31:37. > :31:41.chicken, onion, stock, sherry, olives, parsley, butter and some
:31:41. > :31:47.bacon. This is a really lovely simple dish to do. The nice thing
:31:47. > :31:53.about using something like sherry is it's quite sweet so you get that
:31:53. > :31:58.flavour in there. If it was volume, it would be a loud flavour - aaah
:31:58. > :32:03.It's shouting about its flavour. Reminds me of my nan's and
:32:03. > :32:09.Grandad's - used to drink that. schooner of sherry. How much is
:32:09. > :32:17.that? Like a double measure. They used to have little sherry glasses.
:32:17. > :32:23.Give it a good dredge in the flour, then pat off the excess. So Phil
:32:23. > :32:28.Vickery winning - did it make you agree... Just because he's a rugby
:32:28. > :32:32.player! You didn't compete against him? No, no, I didn't see him. I
:32:32. > :32:36.saw him in the semi-final. He was very good. He was taking it very
:32:36. > :32:39.seriously. I think that's the great thing about those shows now is the
:32:39. > :32:47.contestants take it very seriously and get stuck in, so good luck to
:32:47. > :32:53.him. Well done! Well done - yeah! Phil, well done, mate. I was hoping
:32:53. > :32:58.for the trophy here! Whatever! Let's cook. You were robbed! I was!
:32:58. > :33:02.So flour, patting the excess off, the seasoned flour into some nice
:33:02. > :33:06.hot fat to seal it. While we're doing that, slice the onion down
:33:06. > :33:11.the middle, take off the stem on the bottom and slice it - however
:33:11. > :33:15.you want to do it, really. This is classic casserole-style cooking,
:33:15. > :33:20.really. That size or thicker? That's fine. So we're sealing off
:33:20. > :33:24.the meat. Then we take the meat out of the pan, then add all the other
:33:24. > :33:29.ingredients. So we have onion, smoked bacon, a great combination.
:33:29. > :33:35.Do you have our Stone Roses tickets sorted yet? Because we're going to
:33:35. > :33:41.be the support act, it shouldn't... Going to do catering to do? I can't
:33:41. > :33:46.decide what we have on, really. everyone a bit giddyap in the
:33:46. > :33:50.north-west because it's the Derby today, isn't it? It is. It's United
:33:50. > :33:57.at Old Trafford today. Who do you think - not who do you think - but
:33:57. > :34:02.who do you want to win? Obviously, I am completely unbiased - in a
:34:02. > :34:08.second they'll go in here. I am unbiased, but if I had my choice of
:34:08. > :34:14.who would win today, they'd be wearing sky blue. Being a Liverpool
:34:14. > :34:20.fan, they're your biggest enemies, aren't they? What I would say about
:34:20. > :34:25.that is whenever Liverpool played Manchester United, I felt both
:34:26. > :34:31.clubs buried the hatchet and said, it's time we stop all the hideous
:34:31. > :34:36.chatter. I hate all of that. That hatred thing hopefully goes. I have
:34:36. > :34:43.had enough of that. Stick to the football. I agree with you. I just
:34:43. > :34:47.want Mario Balotelli to play. Do you hear what he did yesterday or
:34:47. > :34:52.the day before? He set off a load of fireworks in his house. I am not
:34:52. > :34:57.laughing - because it's a stupid thing to do. But it's mental, isn't
:34:57. > :35:01.it? Hilarious. We sweat down the onions. We get in the smoked bacon,
:35:01. > :35:05.sweat that down as well. What you would probably do is I would cook
:35:05. > :35:09.the onions, let them get soft, take them out of the pan or fry the
:35:09. > :35:15.bacon, then the onions. I am sticking to this because that's all
:35:15. > :35:18.we need to do. Let's pretend, Tim... Why would you want to do them
:35:18. > :35:22.separately? I like building up the flavours. At the end of the day,
:35:22. > :35:25.what I want to do have the heat high for the bacon so it gets
:35:25. > :35:28.crispy, take it out of the pan, drop the heat down, then cook the
:35:29. > :35:34.onions slowly so we get that natural sweetness. That's just me.
:35:34. > :35:38.You don't have to do that at all. You could theoretically chuck all
:35:38. > :35:43.of this in at the same time and it would work, but we want to build
:35:43. > :35:45.the flavour. Give the parsley a little bit of a chop. This is all
:35:45. > :35:49.about balance. When you're doing anything like a casserole, you want
:35:49. > :35:54.to get a good balance. Let's imagine we cooked down the bacon
:35:54. > :35:58.and onion for six minutes or so. What we do is put the chicken back
:35:58. > :36:02.in. Remember, we put it in with a little bit of flour. Of course, as
:36:02. > :36:05.we add moisture to this dish, the flour will give it a little bit of
:36:05. > :36:10.thickening, so you're not going to have to worry about whether it's
:36:10. > :36:15.going to be too thin or not. Once we have the chicken back in, add
:36:15. > :36:19.your sherry into there. This works with any kind of sherry. It goes in
:36:19. > :36:24.there? It will do at the end. This works with any kind at all. It
:36:24. > :36:28.works with port. It works with red wine. It works with beer. It's the
:36:28. > :36:32.booze and the stock combined that'll give us a nice flavour. If
:36:32. > :36:36.you were cooking this with beer, I might say add a little bit of sugar
:36:36. > :36:40.so it stays nice and sweet. OK. bring that up to the boil. This is
:36:40. > :36:48.a fast one. Normally, with a casserole, it would be a long cook.
:36:48. > :36:53.If you were going to do this with chicken thighs, it might take a
:36:53. > :36:59.long time. Have a little sniff. It's amazing. It smells wintry.
:36:59. > :37:03.can smell the sherry. When you're heating it this much, are you going
:37:03. > :37:06.to lose all the moisture from it? It will reduce down. When that
:37:06. > :37:11.happens, always the temptation is you'll put more stock in it. I
:37:11. > :37:17.would say put more water in, not stock. If it does reduce too much,
:37:17. > :37:22.add a little bit of water into it. Chuck those in, give it a bit of a
:37:22. > :37:27.stir around. Nice. Then we want to just thicken the sauce a little bit
:37:27. > :37:32.and give it an extra flavour and make it a little bit glossy, so
:37:32. > :37:41.what we do is add butter. In that goes and give that a little bit of
:37:41. > :37:45.a whisk around. Ideally, if you put cold butter in it, it works better.
:37:45. > :37:50.Move things to one side. Give it a stir-around so it works. So we have
:37:50. > :37:57.all the sherry, the stock, the butter, the bacon and everything in
:37:57. > :38:02.there. Then, of course, it's quite heavy - the flavours are big and
:38:02. > :38:06.heavy in there, so let's add some delicious parsley in there to make
:38:06. > :38:12.it nice and grassy. What we have done to serve this - with anything,
:38:12. > :38:17.you can serve it with rice, with vegetables, a bit of spinach,
:38:17. > :38:22.whatever you fancy, but what I've done is we have sauteed off some
:38:22. > :38:26.potatoes so you've got a nice little bit of carbohydrate in there,
:38:26. > :38:33.a nice bit of crunch. They sit like that then we'll have... It does
:38:33. > :38:38.smell good. One of those on there. This is the best. Time of year for
:38:38. > :38:48.food, Tim. For clothes and food! Autumn is the best time. Then we
:38:48. > :38:50.
:38:50. > :38:56.spoon over this delicious sauce. And then finally, we add...
:38:56. > :39:02.these flaked almonds there? Can I sprinkle on? Please feel free to
:39:02. > :39:10.sprinkle it on, Mr Baillie. So you have sherry, flaked almonds, all
:39:10. > :39:14.the flavours in there. Dig in. do you doll this? It's sherry-
:39:14. > :39:23.braised chicken. Sherry-braised chicken? OK. Let's have a bit of a
:39:23. > :39:27.What do you think? Autumny. Quite delicate flavour. Yeah, because the
:39:27. > :39:33.chicken makes it nice and... Hearty. That's delicious! I can imagine
:39:33. > :39:39.that - walking the dogs, coming in out of the cold wind sitting down
:39:39. > :39:49.to a plate of that, fantastic. you got dogs? Yeah, we have four
:39:49. > :39:56.dogs. Four? Four! You said that like I am a Komodo dragon. One of
:39:56. > :40:05.my favourite animals, the Komodo dragons. It's not like I say I have
:40:05. > :40:11.three dogs and a injuroff. It is a lot. What sort of dogs are they?
:40:11. > :40:18.am afraid to say now. You're just going to lash out and stab me in
:40:18. > :40:22.the arm with a fork. Bill is cooking dessert later. What are you
:40:22. > :40:30.doing? An apple and passion fruit meringue. Fantastic. That recipe is
:40:30. > :40:38.on our website. You can also e-mail your questions for Bill or Rafe at
:40:38. > :40:48.SFTW. Are you weird or what? What's wrong with you? Why can't you have
:40:48. > :40:49.
:40:49. > :40:55.a hamster like normal people? are they called? Teddy, banjo and
:40:55. > :41:03.Brackon. Three are feral dogs we got on holiday. We took pity on
:41:03. > :41:08.them. How are they getting on with the language barriers? Fine. I do
:41:08. > :41:14.signing. "Do you want -" it's amazing how it works. There is
:41:14. > :41:23.frost on the ground, and Attenborough is back on the telly.
:41:23. > :41:33.It's reached the ocean, and millions of tonnes of ice have lost
:41:33. > :41:53.
:41:53. > :41:59.the support of their rocky bed. These icefalls are an ominous sign
:42:00. > :42:09.of what is about to happen. There is a rupture deep within the
:42:10. > :42:47.
:42:47. > :42:51.A colossal iceberg is born. And you can watch the incredible
:42:51. > :42:59.cinematography of Frozen Planet Wednesday at 9.00pm. Amazing. You
:42:59. > :43:04.have either watched our guests in Pete Versus Life or the hit Shadow
:43:05. > :43:10.Lion. You won't be able to miss him playing Shakespeare himself in a
:43:10. > :43:18.new film, Anonymous. You are the famous William Shakespeare whose
:43:18. > :43:23.labours I have so enjoyed. I am at your service, sir. My expenses have
:43:23. > :43:30.enlarged - grandised. If your Lordship does not agree to an
:43:30. > :43:38.increase in my fee, then I shall be forced to make certain facts public.
:43:38. > :43:47.Have you any idea to whom you are speaking? Yes, I am addressing the
:43:47. > :43:57.writer of Hamlet - Giulio and Romeo, am I not? Get out. Wait. How much?
:43:57. > :44:04.
:44:04. > :44:08.Something for the weekend's Raith Spall.
:44:08. > :44:13.I'm an honest guy, I think it's brilliant. It's a fantastic film.
:44:13. > :44:22.It's so different to anything I've seen recently. It's an old-
:44:22. > :44:26.fashioned film. It's got the period aspect, which studios think are
:44:26. > :44:31.hard to pay for. The director is known for directing things like
:44:31. > :44:34.Independence Day and 2012, so it's a departure for him. The studios,
:44:34. > :44:39.as a favour to him said, you can make your movie that you have
:44:39. > :44:43.wanted to do for 20 years to do this period piece. This works.
:44:43. > :44:47.us what it's about. Without giving away too much because I'm seeing it
:44:47. > :44:50.tomorrow morning. It's about who wrote Shakespeare's plays and
:44:50. > :44:53.there's lots of conspiracies floating around that this man
:44:53. > :45:01.didn't write the plays and this film centres on the theory that it
:45:01. > :45:11.was a guy who was the Earl of Oxford. I play Shakespeare but mine
:45:11. > :45:12.
:45:12. > :45:16.is like Fakes-speare but I'm just an actor that got lucky. If the
:45:16. > :45:19.story's not real, it's obviously a huge conspiracy theory, but you get
:45:19. > :45:24.so engrossed and you think it's real and when it's finished I think,
:45:24. > :45:32.no, I don't want it to be real because I like the idea. You like
:45:32. > :45:42.the idea of this guy writing a huge body of work. One person could have
:45:42. > :45:44.
:45:44. > :45:50.written Julius caesar and Macbeth and Mim someer Night's Dream, I
:45:50. > :45:55.don't believe Edward De Vere wrote it but if people want to Google him
:45:55. > :45:59.and watch it with a new set of eyes... People love conspiracy
:45:59. > :46:03.theories. Yes and the film is not dry, it's not intellectual, it's a
:46:03. > :46:11.cracking good story, like a thriller. I'm not interested in
:46:11. > :46:15.being in films that are boring and dry. It's fun and it rips alone and
:46:15. > :46:22.it's engaidgeing and it's for everyone -- edge gauging. You've
:46:22. > :46:27.shot a lot of of it on CGI. Period were tough to do years ago because
:46:27. > :46:34.you had to create huge sets, now you can create immense depth?
:46:34. > :46:38.exactly and it's pretty weird doing green screen in period costume. If
:46:38. > :46:43.you are dressed as Shakespeare and everything is green around you
:46:43. > :46:46.that,'s weird. But that's the merit of having someone like Rowland
:46:46. > :46:51.doing it, there are big aeriel shots, have been though helicopter
:46:51. > :46:56.weren't invented then, of 17th century London, which hasn't been
:46:56. > :47:03.seen before. Period pieces are closed in and small, but this is
:47:03. > :47:07.huge with a big scope. Was it hard as an actor, because Shakespeare is
:47:07. > :47:13.your God as an actor. Was it hard to say yes to the film because
:47:13. > :47:18.there are conspiracy theories in it and you are belittling him? Nah!
:47:18. > :47:23.Good! I'm an actor, I want to do good parts, I'm not going to go, to,
:47:23. > :47:33.that's offensive to me and my fellow actors. Yeah, I'll do it,
:47:33. > :47:34.
:47:35. > :47:41.when do I start?! You also like doing the TV stuff. I liked you on
:47:41. > :47:49.Friday. Yes, it's a simple thing to say, but comedy's either funny or
:47:49. > :47:53.it's not and my programme was a rip a minute, it's a comedy drama, it's
:47:53. > :47:58.straight up comedy. We've got a clip, but explain what happens in
:47:59. > :48:03.it? I play a sports writer called Pete who is a socially inept
:48:03. > :48:12.awkward all-round loser. I don't know why they cast me! The general
:48:12. > :48:16.can see is that he has two Sky Sports type commentators who are
:48:16. > :48:20.supposed to comment Tate on the football but I comment on the
:48:20. > :48:27.mundaneness of his life. You and Chloe are back together. That's...
:48:27. > :48:31.Yes, it is, isn't it. How did you two hook up again? Erm, well, we
:48:31. > :48:37.bumped into each other and Eva Cassidy was doing a tribute concert
:48:38. > :48:43.and we did it. He's been keeping an eye on her on Facebook for a few
:48:43. > :48:48.months. He engineered bumping into it. But he did have to buy Eva
:48:48. > :48:54.Cassidy albums. It's like a knife in the guts. Some of it is so
:48:54. > :49:00.cringey, I was thinking, oh, my gosh, imagine that situation.
:49:00. > :49:04.British comedy travels and one of the things that defines it is, it's
:49:04. > :49:08.we like to be embarrassed because it makes us feel better about
:49:08. > :49:13.ourselves, do you know what I mean, because we get into awkward
:49:13. > :49:18.situations on a daily basis, so to see Someone in a worst situation.
:49:18. > :49:24.It's comforting. You are getting so many movies now, so are you going
:49:24. > :49:29.to give up the TV? No, I'm not one of those that thinks, I'm going to
:49:29. > :49:35.just do films. I love doing telly, so I don't know why I'd stop doing
:49:35. > :49:42.it. You are doing a new film, Prometheus, the new Ridley Scott
:49:42. > :49:45.one, which is a prequel to Aliens? Yes. Which he directed the first
:49:45. > :49:53.Alien? Yes, and I've been sent an e-mail about what I'm allowed to
:49:53. > :49:57.say and I'm not allowed to say and I haven't read the e-mail. It's out
:49:57. > :50:07.next June in Yes, it's part of the Alien franchise, I know that, I'm
:50:07. > :50:09.
:50:09. > :50:14.in it, and I know that and chr Lyse Theron and Michael Fasbender. --
:50:14. > :50:18.Charlize Theron. Alien is one of the best films ever made and it's
:50:18. > :50:23.great to be there on set with a space suit with Ridley Scott
:50:23. > :50:28.speaking to you. Incredible. Yes, it is, that's why I wanted to act,
:50:28. > :50:33.to be an alien in a space suit. It happened, and it was a dream.
:50:33. > :50:38.you seen a final version? No, they keep it under close wraps and tight
:50:38. > :50:43.and don't let anyone see anything. Will it be as food as Alien? I hope
:50:43. > :50:48.so. It's one of the best films ever made, so it's a high mantle, a high
:50:48. > :50:52.bar, but this is the third sci-fi film Ridley Scott's ever directed,
:50:53. > :50:56.the first two were Alien and Bladerunner, but knowing me, it
:50:56. > :51:00.will probably be the worst one he's ever made!
:51:00. > :51:05.I've been all over the Internet looking for trailers and things,
:51:05. > :51:13.there's nothing out there is there? There's a few stills? There is
:51:13. > :51:21.there are a few bits and pieces but they're propective of its --
:51:21. > :51:27.protective of it. Raith is cooking so get your
:51:27. > :51:32.questions in. You can tweet or e-mail us.
:51:32. > :51:36.That is also the same for our other guest Bill Bailey. Here is what
:51:36. > :51:42.else is coming up on the rest of today's show. X Factor, Dragons'
:51:42. > :51:51.Den, Countryfile, they're all in the Impressions Show. I'll match
:51:51. > :51:55.thee row's offer. Congratulations - - Theo's offer. Simon cooks up
:51:55. > :52:01.speet potato massala. And we discover the meaning of
:52:01. > :52:07.vocation in Young Nuns. Somehow I knew that that was where God wanted
:52:07. > :52:12.me to be. Very shortly, we'll be checking out
:52:12. > :52:19.the trick or treat must-haves with this little lot over there.Like at
:52:20. > :52:27.them all! They're all there. Your son's there, is he? I don't know,
:52:27. > :52:30.is he? I can't see. I think so. I can't see actually. OK, not at
:52:30. > :52:33.the moment. We are going to look at those. But before that, Bill,
:52:33. > :52:38.you're in the kitchen to do some cooking with us. I can't remember,
:52:38. > :52:43.are you any good at cooking? I used to cook a lot, then I got quite
:52:43. > :52:49.busy, my skills have gotten a bit Rusty, so I used to when I was
:52:49. > :52:53.living on my own on a house boat. Oh, I was a dab hand. Then, I'd
:52:53. > :52:57.knock up anything. How long did you live on a house boat for? Three
:52:57. > :53:02.years. Any good? Great fun. It's never appealed to me that. Great
:53:02. > :53:06.fun. A bit cold in the winter. was going to say it must be cold.
:53:06. > :53:11.bit nippy, but if you don't mind scraping barnacles off your hole
:53:11. > :53:16.every now and again, it's quite fun. We've all done that. Did you move
:53:16. > :53:21.it or stay in one place? You can take them up and down the river but
:53:22. > :53:27.I stayed in one place, it was a nice little community. Big inside?
:53:27. > :53:33.Yes, massive. Like a Tardis. many rooms do they have? Mine had a
:53:33. > :53:38.bedroom and a living area and a galley, you know, and a wheel house.
:53:38. > :53:44.It was... Did you live in it by chance because it's never something
:53:44. > :53:48.that appealed to me, but did you say, I fancy that or... It was out
:53:48. > :53:52.of financial restraints I think. I'd have preferred a flat, but it
:53:52. > :53:56.was cheap, you know, and at the time I thought, this is a cheap way
:53:56. > :53:59.of living in London because the mooring fees at the time were quite
:53:59. > :54:04.small so you know, you'd get a phone line, you know, bottled gas
:54:05. > :54:09.for your cooking and a little heater. It was good fun. Did you
:54:09. > :54:19.have electricity plumbed in as well? Yes, and a little stove. It
:54:19. > :54:19.
:54:19. > :54:24.was great. I might look into that! Yes, with your pipe like that, like
:54:24. > :54:29.Popeye. Down the canal. We are going to make an apple and passion
:54:29. > :54:33.fruit meringue tart. Pastry is milk, egg, butter, flour, shugary, and
:54:33. > :54:43.the filling is passion fruit, sugar, apples and egg whites and sugar for
:54:43. > :54:48.the topping. -- sugar. Flour sugar butter, add the egg, bind it and
:54:48. > :54:58.bake it so the tart case is done. It's mundane our first task on this,
:54:58. > :55:00.
:55:00. > :55:05.Bill. It's peeping apples. So you grab a peeler, any peeler. You are
:55:05. > :55:11.going to be in Doctor Who this year, aren't you? Yes, I'm in the
:55:11. > :55:20.Christmas special. Who are you playing? Obviously I'm sworn to
:55:20. > :55:28.secrecy, but I am ploying a human's oid. A lot of people have saying --
:55:28. > :55:36.have been saying, they'll save a few quid for the make-up. --
:55:36. > :55:43.playing a humanoid. He's like a futuristic space person.
:55:43. > :55:49.I do have to cut these? Yes, then if you cut down the middle and cut
:55:50. > :55:59.it across again, then you can cut the core out. OK. Still into birds,
:56:00. > :56:06.
:56:06. > :56:10.bird-watching? Yes, birds, yeah, Look at that!
:56:10. > :56:14.My friend Kerry, lovely bloke, filmmaker, one day was on holiday
:56:14. > :56:17.with his wife and suddenly all these people turned up from nowhere
:56:17. > :56:21.with cameras looking at this bird and he was fascinate sod he thought
:56:21. > :56:25.I'm going to make a film about these people. So he tried to lack
:56:25. > :56:35.into them and it's gone native because he's become one himself,
:56:35. > :56:40.he's become so obsessed. Gone a bit ferrel? Yes. I've got mates who've
:56:40. > :56:47.done bird-watching. He's doing a music, bird and art festival where
:56:47. > :56:54.people are all coming tot about it all. It becomes obsessive? Yes,
:56:54. > :56:58.when I was a kid, we used to go to Slimbridge to some of the bird
:56:58. > :57:04.sanctuarys, so it became like the kind of classic family day out.
:57:04. > :57:12.We'd go to the reservoir and see if we could see a grebe, you know.
:57:12. > :57:16.That was part of my childhood, you know. So it followed that when I'm
:57:16. > :57:19.touring, I take the binoculars to see what I can see because I've
:57:19. > :57:24.just got this thing, I needed to know the names of things. I got to
:57:24. > :57:29.the point where I have a child and I want to know, I want to tell him
:57:29. > :57:33.the names of bird in the garden, I don't want to look out there and go,
:57:33. > :57:38.oh, I don't know what that that is, it's a sense of wanting to know the
:57:38. > :57:42.world around you. It's good to get out. There are conspiracy theories
:57:42. > :57:49.going on about which birds are extinct and which are still around
:57:49. > :57:53.and things like that, isn't there? Yes, there are hard core bird-
:57:53. > :57:59.watchers, the twitch,, they're on the pagers all the time, you know,
:57:59. > :58:04.and it's like oh, one in Devon, go, go, go, and I'm not quite at that
:58:04. > :58:10.level. Do you fall into different categories where you say, I'm
:58:10. > :58:18.massively interested in a certain type of bird. That's true, that's
:58:18. > :58:21.rieblt. But -- that's right. But there are certain people that, you
:58:21. > :58:26.know, little song bird and small ones, they're just little brown
:58:26. > :58:31.bird, you know, why are you interested in that now for, you
:58:31. > :58:35.know, and the other people will say, I like song bird an garden birds.
:58:35. > :58:44.think I would go for herons and King fishers. You would be near
:58:44. > :58:54.water and you would see them. see heron everywhere. And flamingos.
:58:54. > :59:01.
:59:01. > :59:08.Some in Manchester as well now. Manchester parakeets - all right.
:59:08. > :59:13.All right. How am I doing with this? Beautiful. Whilst you have
:59:13. > :59:20.been slicing, I have put them in a pan with some sugar. We cut those
:59:20. > :59:24.down nice and soft. Next, I have scooped out all the passion fruit
:59:24. > :59:28.pulps. Now we're getting delicious perfume into there. Tip that in and
:59:28. > :59:33.mix it all together. Look at that. The people I like when they have
:59:33. > :59:42.hobbys are the storm chasers. would love to do that. You don't
:59:42. > :59:47.get that in Britain, do you? You get drig -- drizzle chasers! Light
:59:47. > :59:51.drizzle, everyone, in Manchester! Light drizzle. It's not going to
:59:51. > :59:57.happen, is it? I was driving through America once with my mate.
:59:57. > :00:01.There was a twister. I was like, go for it. See what happens. He didn't.
:00:01. > :00:05.He got scared. I thought that would be exciting, to chase the weather
:00:05. > :00:10.around. That's delicious, but we want to top it with meringue. So
:00:11. > :00:14.Bill, that's all cooked. But you don't cook the passion fruit?
:00:14. > :00:20.All that's going to happen now is the meringue will go back in the
:00:20. > :00:26.oven so it will warm. Warm up. Start whisking that fella, then I
:00:26. > :00:31.will tip in sugar as we go. We're going to do this quickly. Basically,
:00:31. > :00:36.add the sugar a little at a time, whisk it, as it combines add more
:00:36. > :00:42.so it becomes nice and toffee-ish. We haven't got time to do that.
:00:42. > :00:47.Let's imagine. Does this switch off at all or I... Just hold it forever.
:00:47. > :00:53.Brilliant. This is soft. As you whisk it more and more and more, it
:00:53. > :01:00.will get thicker and become easy to manipulate. Basically, what we do
:01:00. > :01:05.is - see how soft that is? You lift it so it stays in position.
:01:05. > :01:10.peaks. Put it in the oven, five minutes or so, and what you end up
:01:10. > :01:20.with is this one we did earlier., if you remember. Oh, yeah, the one
:01:20. > :01:23.
:01:23. > :01:27.like this. Because we want it to be really fruity, you want a solid,
:01:27. > :01:32.you can add the egg in. I don't want that. I want the fruit. It's
:01:32. > :01:41.English apple season. You want all of this delicious fruit, so I'll
:01:41. > :01:51.get a big slab. I mate made it with my own hands - not even my hands -
:01:51. > :01:53.
:01:53. > :01:59.my eyebrows! Thanks, Rafe. Thanks, mate. Look at that. Can I grab a
:02:00. > :02:06.blackberry with it? Grab a blackberry. Rafe is in the kitchen.
:02:06. > :02:11.What he's doing? A sweet potato curry. I look forward to that.
:02:11. > :02:14.That's beautiful. And your fruit - one of your five a day. Right.
:02:14. > :02:18.Cocktails with Wayne next. But first, the second and last chance
:02:18. > :02:28.to guess the year of the number one - the news stories and the film in
:02:28. > :02:31.
:02:31. > :02:35.# What about breakfast at Tiffany's?
:02:35. > :02:39.# She said I think I remember the Fillmont
:02:39. > :02:45.# Yes, I recall I think we both # Kind of liked it
:02:45. > :02:50.# I said that's the first thing we have got. The world's first
:02:50. > :02:54.processed food to be made from modified food is to go on sale here.
:02:54. > :02:58.It was for and away the most serious incident in the Channel
:02:58. > :03:03.Tunnel's two years of operation. The fire broke out when the train
:03:03. > :03:09.was approximately 12 miles out of Calais. After an absence of 700
:03:09. > :03:19.years the stone of destiny is returning to Scotland. It has been
:03:19. > :03:24.
:03:24. > :03:29.kept at Westminster Abbey ever at Tiffany's? She said, "I think I
:03:29. > :03:33.remember the -"" Enough is enough. You have cajoled and killed and
:03:33. > :03:40.used it with people from the inside. You want to shake hands with the
:03:40. > :03:50.devil. That's fine. I just want to make sure you do it in hell.
:03:50. > :03:56.
:03:57. > :04:03.What year GM food goes on sale - Rafe, what year do you reckon that
:04:03. > :04:09.was? '95. What did you reckon? bit later, '99. The answer will be
:04:09. > :04:19.revealed at the end of the show. Rafe, we're making cocktails. Do
:04:19. > :04:22.
:04:22. > :04:29.you like a cocktail? I do. What's your favourite? A martini with
:04:29. > :04:34.tanquaray. I like it dry, learned it from Madmen. We were out at the
:04:34. > :04:38.Savoy, and they spent forever making this old-fashioned, stir and
:04:38. > :04:44.stir. Nice and cold. But we're not making that. We're making dessert.
:04:44. > :04:49.We're doing a liquid alternative to a couple of great desserts we love,
:04:49. > :04:59.cheesecake and apple cremeon. This is a cheesecake cocktail with
:04:59. > :05:03.Mascarpone cheese. I am using it for the actual texture. Lovely.
:05:03. > :05:08.You use natural yogurt because it has a sour edge to it. That'll help.
:05:08. > :05:12.A good tablespoon of that goes in, followed by our sweetener, a bit of
:05:12. > :05:20.vanilla. We need to have that. Then we're going to have a good shot and
:05:20. > :05:24.a half of vodka, like that, a bit of lemon liqueur. By the way, you
:05:24. > :05:27.can hear children in the background. We're about to do a Hallowe'en
:05:27. > :05:34.special with the kids and the outfits. That's what they're here
:05:34. > :05:38.for - not the cocktails! Lemon zest will make it nice and fragrant and
:05:38. > :05:41.give it that cheesecake character. So you would have this instead of a
:05:41. > :05:51.dessert? Totally. This is a dessert that ends with happiness.
:05:51. > :05:57.
:05:57. > :06:03.there because there is not much flavour in Mascarpone, but it
:06:03. > :06:07.emulsifys nicely and gives it a nice texture to the drink. I am
:06:07. > :06:17.going to give you one each. You can serve this with coffee.
:06:17. > :06:22.That's like a sherry glass. Like a shot? You can see the thickness and
:06:22. > :06:27.texture of it. Easy. The last thing is a little bit of digestive
:06:27. > :06:32.crumble on top. When you drink it, it tastes just like lemon
:06:32. > :06:38.cheesecake. Cheers. Cheers. Really surprisingly cheesecake in
:06:38. > :06:46.character. That is exactly like a liquid cheesecake. That's lovely.
:06:46. > :06:51.That's delicious, really good. one is a little twist on an apple
:06:51. > :06:57.crumble. We have some Bramley apple sauce there, a little bit of lemon
:06:57. > :07:03.juice, acid - sweetener, sugar, a pinch of ground allspice, nutmeg
:07:03. > :07:08.and cinnamon, which you'll find in traditional apple crumble. Then
:07:08. > :07:12.whiskey which goes fantastic with apple flavours and things like
:07:12. > :07:18.liqueurs. You have to have green liqueur to give it a little apple
:07:18. > :07:26.bite to it. We'll give it a nice shape-up as well. Are these - when
:07:26. > :07:29.you make these sort of drinks, are they popular? You'll see more
:07:29. > :07:34.restaurants are serving more alternative liquid desserts with
:07:34. > :07:40.coffee. I think it's nice if you don't want to have a full dessert.
:07:40. > :07:49.It's very creative. You learn a lot from various chefs at different
:07:49. > :07:52.restaurants. We have a glass of crushed ice here. In an Old
:07:52. > :07:56.Fashioned you need a nice cube of ice. What's the difference between
:07:56. > :08:01.crushed and cubes? Normally, you have nice solid, fresh ice, it will
:08:01. > :08:06.help to maintain the temperature for longer without diluting it. Now
:08:06. > :08:10.you have these wonderful companies making big blocks of ice. Wow, one
:08:10. > :08:19.big cube in a drink. Once you have the right dilution, you pour it
:08:19. > :08:24.over a cube, and it just stays cold. Without the dilution. So we have
:08:24. > :08:28.apple sauce on top, goes in there. There is our crumble. So you have
:08:28. > :08:32.the crumbly ice as well. I have never had a biscuit drink!
:08:32. > :08:37.LAUGHTER You could blend up some Oreo
:08:37. > :08:44.cookies. That would work. Have a try of that. It tastes just like
:08:44. > :08:48.that spiced apple. You have the blended Scottish working with the
:08:48. > :08:54.apple... That's really, really lovely. It's like a strudel.
:08:54. > :09:01.would be really happy with that. Cheers! Nice. Those cocktails can
:09:01. > :09:11.be found on our website. These guys are at the top of their game at the
:09:11. > :09:18.
:09:18. > :09:22.moment. It's the Imelda Mayhem with Do it in soya. Lack together gives
:09:22. > :09:26.me glass. A real man wouldn't worry about gas. Blow it out. Let them
:09:26. > :09:32.know you're there. Yes, your Holiness. It was me. You might want
:09:33. > :09:40.to open a window. I have another one brewing. Tea. Four sugars, love.
:09:40. > :09:45.I'll get these. How much? �4.50, please. OK. I am going to offer you
:09:45. > :09:51.all of the money, but I get 100% of the drinks. I don't really care who
:09:52. > :09:56.gets the drinks. I just need �4.50. Now, hang on, hang on, hang on,
:09:56. > :10:00.hang on. Now, you've still got another Dragon in here. Let me tell
:10:00. > :10:05.you where I am at. I own one of the leading retail outlets in the
:10:05. > :10:09.country. It's not relevant, but always feel the need to mention it.
:10:09. > :10:19.Make an offer or butt out. right. I will! I'm prepared to
:10:19. > :10:20.
:10:20. > :10:27.offer you the �2.25, but I am going to want 50% of the drinks. I don't
:10:27. > :10:33.care if you pay separately. I just need the �4.50. OK. I'll match his
:10:33. > :10:42.offer. Congratulations. You've got yourselves two Dragons. Well done,
:10:42. > :10:46.Theo. I like the way you buy coffee. I'm out, but you can see all the
:10:46. > :10:49.stars in The Imelda Mayhem Thursday, 8.30pm on BBC One. It's time for
:10:49. > :10:55.some things for the weekend. Hallowe'en has come a little bit
:10:55. > :10:58.early to the studio, hasn't it? How many weeks away is it? Next week,
:10:58. > :11:06.next weekend. We're getting into the spirit of things here on
:11:06. > :11:12.Something For the Weekend. See what I am doing there? Good. We're going
:11:12. > :11:15.to start with Ollie and George. Do you want to come over?
:11:15. > :11:20.SCREAM I know Ollie has been extremely
:11:20. > :11:26.excited about wearing the mummy's outfit all day - highlight of his
:11:26. > :11:31.week. Can you see through that? really. Hello. How are you? This is
:11:31. > :11:41.George. Tasty, isn't it Who is quite possibly one of the jolliest
:11:41. > :11:41.
:11:41. > :11:48.babies I ever met. Hello, ras cal. What are they... The outfit is from
:11:48. > :11:57.reddot.co.uk. George is wearing the pumpkin outfit, �10 from Tesco.
:11:57. > :12:02.Thank you, George. Give it back. Urrrgh! Got it. Thanks, Ollie.
:12:02. > :12:06.little brothers now, who are possibly the coolest dudes. Come on
:12:06. > :12:12.over. Do you want to stand there? Come in here. That's it. Now,
:12:12. > :12:18.dressed as Dracula, as you'll see. We have practised this before. Do a
:12:18. > :12:23.twirl for us. There we go! These costumes are from ASDA. If you
:12:23. > :12:29.sponsor one of these - good boy, Frank. Stanley, do you want to put
:12:29. > :12:38.those down as well? We have practised this. Let's hope it works.
:12:38. > :12:43.These are the Hex-Book Spiders. There we go. Whose is that one?
:12:43. > :12:49.They can be everybody's. We'll share. Do you have a remote
:12:49. > :12:54.control? I do. These are the Hex Book Spiders. You get one, but you
:12:54. > :13:03.can control more than one. They have a 360-degree rotation on the
:13:03. > :13:11.top. They're not going! Maybe give them a bit of a kick then. Do you
:13:11. > :13:16.like them? Marks out of ten? Marks out of ten? Go on. Good boys. Thank
:13:17. > :13:21.you very much. And do you want to wave to your friends? Off you go.
:13:21. > :13:26.Expertly done. Alfie, are you coming over? Lift your mask up so
:13:26. > :13:34.you can see what you're doing. Come and join us here. Alfie is dressed
:13:34. > :13:41.as Jack Skellington, a very cool outfit. Do you like that outfit?
:13:42. > :13:49.Yes. In your hand there you have the headphones... Scary! Put your
:13:49. > :13:59.mask back on. Cheeky. Can you pass me one of those quickly? These are
:13:59. > :14:06.
:14:06. > :14:12.Let's dance, Alfie. You must have some moves in your locker? How are
:14:12. > :14:19.you going to woo the girls? Down with the kids. I think he thinks we
:14:19. > :14:24.are both geeky. That one's �1.99? Yes, thumbs up? Yes. We'll finish
:14:24. > :14:29.with that one. You would like to move on that way, Alfie. Good boy.
:14:29. > :14:35.Little Grace. She's dressed as a little witch. Very pretty little
:14:35. > :14:40.witch though, aren't you?! Is that you?! This outfit is from
:14:41. > :14:47.Wilkinson's, it's �5. You like this, don't you, it's a pretty one and
:14:47. > :14:54.the make-up. What is in your hands? The Monster High Doll. Do you like
:14:54. > :14:59.this? Yes. How many marks out of ten? Ten's the best. Do you think
:14:59. > :15:03.ten? Yes. The we turn it round so we can see it on the camera. Good
:15:03. > :15:09.girl. These are from �14.99 and related to spooky people, this is
:15:09. > :15:15.the daughter of a ghost. They're not really scary are they? No.
:15:15. > :15:20.We like them. OK, Dax, another cool name, this is
:15:20. > :15:26.Bill's son. Come and join us. Bailey's son. You've done this
:15:26. > :15:32.before, haven't you? Yes. Show us your face. Give us a peep! Cool
:15:32. > :15:37.hair as well. This outfit is from Sainsbury's,
:15:37. > :15:43.12-�146789 does it get the thumbs up from you, Dax? Yes. What have
:15:43. > :15:46.you got in your hand, a drink? blood. Inspired by the series, this
:15:46. > :15:52.is the True Blood. Do you want to pour some for us?
:15:52. > :15:58.I'll take that, you pour it. Have you tried this already? No.
:15:58. > :16:03.we've got the taste test. Pour me some as well. OK. It's very nice.
:16:03. > :16:11.That's it. A bit heavy handed. There we go. Do you want to try
:16:11. > :16:18.that? Blood-type C, I believe. Done this before? Do you like that?
:16:18. > :16:26.It's very sweet. You're a cool dude you, Dax, aren't you? Does it get
:16:26. > :16:32.the thumbs up? Yes. It's not cheap but it's the blood they use in the
:16:32. > :16:38.HBO series and it's �5.95. Dax take your blood that way. We've got your
:16:38. > :16:44.two little rascals, Grace and Rose. Loving the make-up!. So, Grace,
:16:44. > :16:50.what have you got a The white chocolate skull that is �100.
:16:50. > :16:54.What?! With the decoration. Stick that in a bag afterwards and flog
:16:54. > :17:00.it on eBay. It's cheaper without the lovely decorations. What have
:17:00. > :17:06.you got? A jelly brain and that's �20 and it looks yummy and smells
:17:06. > :17:14.like strawberries. OK, take a bite then. The pirate outfit from Tesco
:17:14. > :17:19.is �10 this one and Sainsbury's this one 8-12 pounds. Do you want
:17:19. > :17:24.to join us? Get a bite out of there, out the middle of it. That's it.
:17:24. > :17:32.That's better, well done Dax. Come in prbgs kids, all of you. There
:17:32. > :17:35.you go, come in. Thanks to Nikki and Dax Bailey and the other little
:17:35. > :17:39.monsters there. For more information on the Halloween stuff
:17:39. > :17:42.e-mail us via the website and we'll get it back to you. This is a
:17:42. > :17:50.documentary on the aspect of life that we don't hear that much about.
:17:50. > :17:59.Clara is about to enter a life of poverty, chastity, obedience and
:17:59. > :18:02.silence in Young Nuns. You can actually click on the nuns on a
:18:03. > :18:10.virtual tour and see them having their recreation. They have their
:18:10. > :18:15.summer hats on. They're quite cute. Clara's chosen a life of silence
:18:15. > :18:23.and contemplation. When she enters the Abbey, she'll spend up to seven
:18:23. > :18:29.hours a day in prayer. You're not raetly meant to talk and have a
:18:29. > :18:32.kofpb station about in addition -- -- you're not really meant to talk
:18:32. > :18:37.and have a conversation about anything. That will get to me, the
:18:37. > :18:41.silence, and at meal times as well, trying not to talk and laugh.
:18:41. > :18:46.many communities of nuns are struggling to survive, Clara's
:18:46. > :18:53.order is flour ushing. In the last five years, they've welcomed eight
:18:53. > :18:58.new sisters, the youngest only 19. I just felt really happy there and
:18:59. > :19:06.somehow I knew that that was where God wanted me to be. I felt this
:19:06. > :19:11.amazing sense of peace that I hadn't felt before.
:19:11. > :19:17.Fascinating story there, you can follow that journey in Young Nuns
:19:17. > :19:24.on Tuesday at 10.35 on BBC One. Raith, you made it into the kitchen.
:19:24. > :19:30.I'm here. Remind us how good you are? I asked you to -- I remember
:19:30. > :19:35.you asked me to separate an egg white from a yolk and I did it.
:19:36. > :19:40.did. I tickled it. What is this about you liking chicken livers?
:19:40. > :19:45.a bolognese. Never done that before. Not a fan of liver but if you put
:19:45. > :19:49.it in a bolognese, soak 'em in milk, chop 'em up fine, fry them with the
:19:49. > :19:56.mince, it's the nice, rich, creamy flavour and put all the milk in as
:19:56. > :20:03.well. You know your stuff. Sort of. What are we doing now? A simple
:20:03. > :20:10.curry. It's about the curry this, speet potato and peas. It's about
:20:10. > :20:17.making your own curry sauce really cumin, peas, coriander, curry
:20:17. > :20:20.powder, chilli, garlic, ginger, tomatoes, white wine, coconut milk,
:20:20. > :20:25.cinnamon and sweet potatoes. I'm going to toast the spices. In the
:20:25. > :20:30.real world, you would do this slowly, so I would put them in a
:20:30. > :20:35.cold pan, turn the heat on... them dry? Yes. If ever you have
:20:35. > :20:40.eaten a curry and it has that bitterness behind it, generally
:20:40. > :20:45.they don't toast the spices. What you want to do is release the oils
:20:45. > :20:50.from the spices and so dry frying them is what you need to do. We are
:20:50. > :20:57.cooking them too quickly really. If you do it gently, as it warms, the
:20:57. > :21:01.oil releases at a more even rate. We are just doing it quickly. You
:21:01. > :21:05.can smell already the cumin seeds start to have a nose on them. If
:21:05. > :21:08.you do it slowly, that will take five minutes. Will it burn more
:21:09. > :21:13.easily as well like that? Of course, yes, because it's really, really
:21:13. > :21:19.high. On a lower heat and every now and again give it a move around.
:21:19. > :21:23.Stpwh you don't want to let them burn. Yes. You've had an
:21:23. > :21:30.interesting relationship with food in your life, haven't you?
:21:30. > :21:35.suppose you could say that. lost what? Five-and-a-half stone.
:21:35. > :21:40.You support drals and you would go to the football matches and buy
:21:40. > :21:45.what, two hot dogs? Yes, I would watch them, buy two hot dogs and a
:21:45. > :21:54.packet of minstrels for pudding. And you would eat that? Yes, that
:21:54. > :21:58.was after lunch. -- you support Crystal Palace. If you fancy making
:21:58. > :22:02.your own curry or anything spicy, this is great to have. Before we
:22:02. > :22:09.did the prawns and grind it with a pesle and mortar, but because of
:22:09. > :22:16.this, wanting it to be nice and fine, it's great. And the finer,
:22:16. > :22:24.the better. Then just tip those straight in. It's not ready yet.
:22:24. > :22:27.Oh! That made me jump. Is that just like that, you just open it?
:22:28. > :22:32.came off completely before. thought you were good in the
:22:32. > :22:38.kitchen. Never used one of these before. Gadgets are the things that
:22:38. > :22:43.do it for all of us. Tip those in there. How do you get the lid off?
:22:44. > :22:48.Go for tit. There you go. Tip those in and they could do with maybe
:22:48. > :22:53.being a little finer. Grind those down and again, on a low heat.
:22:53. > :22:58.Straightaway, you smell the coriander and a lovely bit of per
:22:58. > :23:05.yuem aroma. The next thing, as they cook away matchsticking on your
:23:05. > :23:14.ginger, please, young man -- perfume aroma. Slices and then
:23:14. > :23:18.little strips. I - Liz Evans said, I love your character in the
:23:18. > :23:22.shadowline, what was it like a play a dark character? Brilliant. I've
:23:22. > :23:28.done lots of character so it's nice to do something a bit serious. It's
:23:28. > :23:32.fun playing a psychopath, you know. But I got married during the making
:23:32. > :23:36.of that so that was a funny thing, you know, playing such a terrible
:23:37. > :23:43.character and then... Being nice at home? Yes. That must have been
:23:43. > :23:48.tricky. Well... Do you take your characters home with you or not?
:23:48. > :23:52.You're not allowed to really, you can't because you get home and you
:23:52. > :23:57.have to empty the dishwasher and take the bins out, so you're not
:23:57. > :24:02.really allowed. Tell us about One Day? Yes, the adaptation of the
:24:02. > :24:10.Dave Nicholls book One Day. He adapted his own screen play with
:24:10. > :24:20.Ann Hathaway and Dean stur Jess and I play the boy that Ann doesn't end
:24:20. > :24:23.
:24:23. > :24:26.up with -- Sturgss. -- Sturgess. People say you stole the show on
:24:26. > :24:31.that? Not sure about that. It's nice to have pride in it? It's nice
:24:31. > :24:35.to know people do like it, yes. We've got all the spices. This is
:24:35. > :24:40.smelling love lift even though we should cook it more slowly. Chuck
:24:40. > :24:45.all the ginger in there as well. We've done this in three minutes,
:24:45. > :24:51.when in reality, it would take 12 or 15. Nice and slow. That goes in.
:24:51. > :24:56.And then, cube a bit of sweet potato for me. We glug in a bit of
:24:57. > :25:02.white wine into this. All of that goes in so we get that delicious
:25:02. > :25:09.boozey flavour. You could add stock to it. Something quite nice about
:25:09. > :25:13.wine in curries, Vindaloo is based around wed rhine, -- red wine.
:25:13. > :25:21.You don't think of wine being in Indian cooking for some reason, do
:25:21. > :25:29.you? A lot of the original spices came from Portugal. I see. Vindaloo
:25:29. > :25:34.is wine and potatoes vin-da-loo. Genius. You don't cook this first,
:25:34. > :25:40.it goes straight in? Once that's gone in, add water as the wine
:25:40. > :25:45.reduces, and we end up with this. Now you can add spinach to it, you
:25:45. > :25:48.could add chick peas, aubergine, whatever you fancy, but it's about
:25:49. > :25:55.making the curry sauce. We are going to add a couple of peas.
:25:55. > :26:00.Cooked peas? Frozen, yes. Can you throw them in frozen? Yes. Chuck in
:26:00. > :26:04.a bit of coconut milk. Stir that around and finally we are going to
:26:04. > :26:08.chop in a bit of coriander. It's about that curry sauce which is
:26:08. > :26:13.dead ease. Grind the spices, fry them off, cinnamon, tomatoes,
:26:13. > :26:16.whatever veg you want and it's that simple. You end up with a really
:26:16. > :26:21.delicious home-made curry that's better than anything you are going
:26:21. > :26:27.to buy anywhere else. To serve it, we've got a bit of rice there,
:26:28. > :26:33.we've got a bit of naan bread so it's a proper one. When you make
:26:33. > :26:36.curry, it never tastes like it does as a take away. That will be nicer,
:26:36. > :26:39.without the shadow of a doubt because it's your own creation. The
:26:39. > :26:43.thing about it is, once you start making your own curries, you will
:26:43. > :26:51.find flavours that you like, so it might well be that you like more
:26:51. > :26:57.cardamom in it or cumin. What about garamasala? Again, if there are
:26:57. > :27:06.basic flavours you like, you love that so add that into it. You keep
:27:06. > :27:11.doing that, but we need to find out about Deja View, Tim? We are busy
:27:11. > :27:19.eating this. Deja View, genetically modified tomatoes went on sale and
:27:19. > :27:26.Deep Blue Something sang. It's 1996. You said that to me then you
:27:26. > :27:32.changed it. Yes. Have a go at that. You were so
:27:32. > :27:37.far out, Simon. When does your tour begin? November in Birmingham. All
:27:37. > :27:41.around the country and we end up in Belfast beginning of December.
:27:41. > :27:44.was talking to you earlier, you have another TV thing coming up,
:27:44. > :27:48.it's interesting because it's another conspiracy theory? Yes, a
:27:48. > :27:54.documentary about Alfred Wallace, a contemporary of Darwin and a lot of
:27:54. > :28:00.people think that Wallace actually was the originator of the theory of
:28:00. > :28:04.evolution and that Darwin appropriated his ideas. Is nothing
:28:04. > :28:11.sacred? What next, Jesus isn't the son of God. Can't believe anyone
:28:11. > :28:16.now. Is it a drama or a documentary?
:28:16. > :28:20.I've never even heard of that. was an amateur biologist and
:28:20. > :28:24.explorer and travelled around the world. He came up with a theory,
:28:24. > :28:28.having studied insects and birds, he used to collect them and send
:28:28. > :28:33.them back to Britain. He wrote a letter to Darwin and he looked at
:28:33. > :28:36.them and that's what prompted hum to publish the theory of evolution.
:28:36. > :28:42.I'm getting on the Internet! I will steal his idea, make lots of money
:28:42. > :28:49.and become famous. That is it, it's the end of the show, thanks to our