:00:07. > :00:13.Good morning. It is ten o'clock. It is Sunday. We are joined live in
:00:13. > :00:18.the studio by a man who is not only funny, but has also grown enormous
:00:18. > :00:26.mutton chops for The Railway Children, Marcus Brigstocke. Also
:00:27. > :00:32.here, Andrea Corr. Standing in for Simon, Richard Corrigan will be
:00:32. > :00:37.taking charge in the kitchen. you very much. We are all here to
:00:37. > :00:47.do some cooking, gadgets and to take a look at next week's telly.
:00:47. > :00:55.
:00:55. > :01:01.Good morning. Welcome to Something For The Weekend. It's been a weird
:01:01. > :01:05.weekend. A real weird weekend. massacre in Norway absolutely
:01:05. > :01:08.horrendous. I'm going on holiday in Norway soon. I have friends over
:01:08. > :01:14.there. They can't believe it's happened. Yesterday, Amy Winehouse
:01:14. > :01:22.died. A huge shock. I was a huge fan of Back To Black album. An
:01:22. > :01:31.amazing talent. Great singer, songwriter. Just so sad. Really sad.
:01:31. > :01:36.Really sad. 27. 15 million albums. Terrible. Simon is away this
:01:36. > :01:42.weekend. He's gone on his holidays to California. Yes. Having a fab
:01:42. > :01:46.time. We have a picture of him with his beautiful children. Ah! Do you
:01:46. > :01:52.think he's missing us? Of course he's not. I don't know what he is
:01:52. > :01:57.doing - he is driving down the coast, isn't he? He is. He is away
:01:57. > :02:03.for three weeks. Three weeks? Nearly. Standing in for him though
:02:03. > :02:06.we have Richard Corrigan. How you doing? Very well. What are you
:02:06. > :02:12.cooking - don't tell us because you will be doing that in a minute.
:02:12. > :02:18.What sort of food do you cook? Seasonal. Natural. Not a lot done
:02:18. > :02:23.to it is what I like to cook. We have come the full circle. I can do
:02:23. > :02:28.that! I might be able to do that! They are called sandwiches!
:02:28. > :02:32.LAUGHTER I'm good at that. whole journey over many, many years.
:02:32. > :02:36.We are back to nearly where we started only the food is better,
:02:36. > :02:40.better coming from the farms, better from the coasts. We are more
:02:41. > :02:47.aware of what good food is. We are more aware of what is endangered. I
:02:47. > :02:57.feel there is great food in Britain and Ireland. At this moment in time,
:02:57. > :02:57.
:02:57. > :03:03.it is fantastic. It is not the only food we should look at. Never has
:03:03. > :03:07.there been a better time. Food is all about the ingredients? It is
:03:07. > :03:16.all about... Seasoning! Seasoning, that is one thing I have learnt.
:03:16. > :03:23.Very important. I cooked raywings yesterday. I have to pull you up on
:03:23. > :03:28.that. It is one of the fish we don't cook with because... Oh no!
:03:28. > :03:32.Don't give me a guilt complex! Before anyone writes in - now and
:03:32. > :03:37.then from a reputable fishmonger, everything is cool. Not something
:03:37. > :03:42.we should be encouraging people to be eating. Why? They are too
:03:42. > :03:45.popular. There's too many being eaten. We need to let the stocks
:03:45. > :03:52.replenish themselves. There's certain times of year... Richard,
:03:52. > :03:57.it is their fault for being so tasty! The more aware we are, the
:03:57. > :04:03.better we become. Yeah. At certain times of the year, ray is fine to
:04:03. > :04:08.eat. During breeding times, best to stay away. You have made me feel
:04:08. > :04:14.guilty. I love that. Can't believe you have made me feel really bad.
:04:14. > :04:19.I'm sorry if I am ruining the planet for you! Anyway, we have
:04:20. > :04:26.comedian - I was proud of myself for knocking it up! What?! You have
:04:26. > :04:30.been eating what?! It was beautiful. We have Marcus Brigstocke with us
:04:30. > :04:37.today. You will know him from his stand-up. You probably won't
:04:37. > :04:43.recognise him because he's grown a huge moustache to reprise Bernard
:04:44. > :04:48.Cribbins' role in The Railway Children. Andrea Corr and her
:04:48. > :04:52.siblings were never out of the UK's chart. Now she is back to talk
:04:52. > :05:02.about her brand-new album. If you have a question you want to ask
:05:02. > :05:03.
:05:03. > :05:07.either of them, the best corrs of action is to go to
:05:07. > :05:16.bbc.co.uk/somethingfortheweekend or you can tweet us at tweet @SFTW.
:05:16. > :05:20.What will you be cooking for us today, Richard? We will start with
:05:20. > :05:27.onion, marjoram and creme fraiche tart. Served with a nice salad.
:05:27. > :05:33.Then we will go on to the chocolate pots with hazelnuts and raspberries.
:05:33. > :05:43.You have to do the main course first! We will do spiced lamb with
:05:43. > :05:44.
:05:44. > :05:49.chickpeas. Really a boys' dish cooked in one pan. I like the idea
:05:49. > :05:53.of that. Dessert which I am cooking with Andrea Corr? We are doing
:05:53. > :05:58.chocolate pots with hazelnuts and raspberries with mascarpone,
:05:58. > :06:05.raspberry and hazelnut. Really a dish you could get the whole family
:06:05. > :06:15.involved in. It is easy, but it's melting, mixing, baking. Can't go
:06:15. > :06:15.
:06:15. > :06:20.wrong. OK. Finally? Finally, one of my favourites is Oysters
:06:20. > :06:28.Vietnamese-style, with crispy shallots and coriander. A great
:06:28. > :06:34.introduction to oysters. The oysters from Dorset, the east coast,
:06:34. > :06:43.they are fantastic. Louise might try one on the show? You are
:06:43. > :06:49.putting pressure on me! I might. I will see how they look. Do it!
:06:49. > :06:50.not very adventurous. Thanks, Richard. All of our recipes can be
:06:50. > :06:57.found on bbc.co.uk/somethingfortheweekend.
:06:57. > :07:05.Here is what else is going on in the show today:
:07:05. > :07:10.It's far from sweetness and light in Sugartown. You can't but help
:07:10. > :07:18.hear rumours. There is military comedy from Gary: Tank Commander.
:07:18. > :07:28.It looks like a scotch egg. Life is just a numbers game in The Code.
:07:28. > :07:33.
:07:33. > :07:38.Simon in the States but Wayne is in New Orleans having been nominated
:07:38. > :07:45.as best mentor in the barman's equivalent of the Oscars. How has
:07:45. > :07:49.he done? He lost! Oh! He lost and he's got mad and he is smashing the
:07:49. > :07:55.place up. Is he? Are they going to chuck him out? They have chucked
:07:55. > :08:01.him out! Get out! He is still a winner for us. He is. He makes
:08:01. > :08:11.delicious cocktails. He is not here today. Who is doing it? We have
:08:11. > :08:14.Tristan Stephenson doing it. Are we going to be drinking that?! He is a
:08:14. > :08:19.molecular cocktail barman. That will be great for Hallowe'en, a
:08:19. > :08:26.drink like that. Yeah. We are going to be drinking something like that
:08:26. > :08:29.later. Richard Corrigan is here. Before you start - tell us how it
:08:29. > :08:35.began? How did you get into cooking? It started when I was 15.
:08:35. > :08:45.I was a farmer's son. The elder brother gets the farm. The wrong
:08:45. > :08:45.
:08:45. > :08:50.guy got it! LAUGHTER I had to find a career for myself. It was a bit
:08:50. > :08:54.of dairy, vegetables, market garden. Coming from the land going into
:08:54. > :08:59.food and I'm going back to the land because I intend to start my own
:08:59. > :09:05.market garden soon. Really? Absolutely. It gives you a great
:09:05. > :09:10.understanding for ingredients. We must push on with this recipe.
:09:10. > :09:15.Tell us what we are making? We are doing the onion, marjoram and creme
:09:15. > :09:18.fraiche tart. Run through the ingredients. I will show you how to
:09:19. > :09:24.roll out the pastry and bake it blind. More importantly, that is
:09:24. > :09:31.the salad. These are the melted onions which we have cooked down, a
:09:31. > :09:39.bit of butter and olive oil. The cheese from Switzerland. I like
:09:39. > :09:45.this cheese. Marjoram. What is this? Marjoram, which is delicious
:09:45. > :09:50.with onions. It is delicious. You have to warm it, put it into the
:09:50. > :09:55.warm onions to get the best out of it. We have a spring onion dressing,
:09:55. > :10:01.a bit of vinegar, oil and spring onions we will cut really thinly.
:10:01. > :10:08.What you could do, you could mix the eggs with the creme fraiche.
:10:08. > :10:14.Me? Oh, oh, what are you smiling at? What am I doing, the eggs?
:10:14. > :10:18.You could cut a small bit of cheese. You are not there to watch, Mr
:10:18. > :10:26.Lovejoy! I will cut that for you. You can taste a piece of that as
:10:26. > :10:35.well. Am I doing all these eggs? Yeah. How long does it take to get
:10:35. > :10:42.the onions... Am I grating into the bowl? Sorry. I'm an impatient cook.
:10:42. > :10:47.How long do you have to let the onions caramelise? It means you are
:10:47. > :10:51.browning them too quickly so they release far too much sugar. Melting
:10:51. > :11:01.them down until they become soft is what we are looking for. We don't
:11:01. > :11:01.
:11:01. > :11:05.want the onions to taste charred. OK. Where are your restaurants?
:11:05. > :11:12.Bentley's Seafood Restaurant in Piccadilly. We have Corrigan's in
:11:12. > :11:16.Mayfair. This is great. It is clingfilm. There is another use for
:11:16. > :11:21.clingfilm - your beans - you put that into the fridge for 20 minutes.
:11:21. > :11:26.You take it out. You cook it - sorry, put it in the fridge for 20
:11:26. > :11:30.minutes. You take it and you cook it for 15 minutes. Remove the beans,
:11:30. > :11:36.brush it with egg yolk and put it back in for ten seconds. That forms
:11:36. > :11:41.a seal on the pastry. Can I check, do I put this all in? Yeah, yeah.
:11:41. > :11:47.Go for it! The whole thing? This is a recipe for a two-tart mix! You
:11:47. > :11:53.can make one tart, freeze down the other mixture and use it again.
:11:53. > :11:59.whisking this? Yes. Put in there a bit of pepper-and-salt. A pinch?
:11:59. > :12:05.Yeah. Breaking up that salt a little bit to get it... A bit more?
:12:05. > :12:09.Yes, lovely. Good. Did you train somewhere or did you train on the
:12:09. > :12:15.job? No, I trained on the job. I started in a local hotel. I worked
:12:15. > :12:24.with some fabulous people in my time. You can put that in there.
:12:24. > :12:32.All of it? Yes. I will pop an egg out any minute here! The marjoram,
:12:32. > :12:40.I will pinch a bit myself. You don't need the stalk. Marjoram is
:12:40. > :12:46.one of the great things. Marjoram and onions - beautiful. Oh God!
:12:46. > :12:51.How you getting on there? taking a while. I'm doing all right.
:12:51. > :12:58.I'm an expert now. Are you? Yeah, really good now. I have been on
:12:58. > :13:03.this job for ages. Don't bang it. It is a glass bowl. You are telling
:13:04. > :13:08.me off today! It's... Am I mixing this? Everyone does it. If it chips,
:13:08. > :13:14.a bit of the glass will go into the bowl and you have a problem. That's
:13:14. > :13:19.done. See! Are you learning? That could be dangerous. Telling him off
:13:19. > :13:27.on the first recipe, not a good idea. Simon doesn't bully me!
:13:27. > :13:31.LAUGHTER I'm loving it. We are finished with that. Fine. It's
:13:31. > :13:38.little common - doing things so many times, it becomes second
:13:38. > :13:47.nature. Let it go, I know! I know what I'm doing now! LAUGHTER God!
:13:47. > :13:51.Mix that up. Do you have a high turnover of staff?! A week?!
:13:51. > :13:55.you a good boss? Do you shout? Are you a calm man? I would feel that
:13:55. > :13:59.after so many years doing what I am doing, I'm a passionate individual
:13:59. > :14:02.and I think there is no room for being a nasty individual in the
:14:02. > :14:08.kitchen. There is nothing better than going around to everyone at
:14:08. > :14:18.the end of service saying, "Thank you for working with me." "But
:14:18. > :14:18.
:14:18. > :14:25.don't mess up!" Do you say, "Get it to the pass ?" That is a two-tart
:14:25. > :14:31.mix. What do you mean? We can make two tarts with it. Even I know
:14:31. > :14:37.that! Why don't we make a one-tart mix? We are making two tarts.
:14:37. > :14:40.is the other tart? We will make it after. We need a lunch later!
:14:40. > :14:50.not opening up a commercial restaurant. I only want to make one
:14:50. > :14:50.
:14:51. > :14:55.tart! LAUGHTER A bit of garnish on the top. Don't worry about it
:14:55. > :15:05.spilling over. It doesn't matter. It really doesn't matter. OK.
:15:05. > :15:19.
:15:19. > :15:24.minutes on 180. In a small bowl, you can take a little bit of the
:15:24. > :15:34.olive oil, three parts olive oil, one part vinegar. That is a nice,
:15:34. > :15:35.
:15:35. > :15:43.simple... You are panicking. Three spoonfuls, that is of the oil, and
:15:43. > :15:53.one of the vinegar. Lovely. And some salt. He wants me to mess up!
:15:53. > :15:58.I like the fact you are being challenged. Is this going well?
:15:58. > :16:08.Fantastic. We are going to take the tart off the tray. Would you like
:16:08. > :16:20.
:16:20. > :16:24.Normally we talk! No talking about issues or holidays today! You want
:16:24. > :16:31.some fun in the kitchen, but you want to produce good food as well.
:16:31. > :16:36.I think that is where I go wrong! What I have done, I have just cut
:16:36. > :16:41.around the pastry in case it shrinks down. But I love the pastry,
:16:41. > :16:49.I would finish that for my dinner. That looks great, you can put that
:16:49. > :16:56.straight in there. That is quite a lot. You have ruined my source!
:16:56. > :17:03.Just to dress the top of the leaves with that. What have you done?! You
:17:03. > :17:12.have put a load of onions in there! It is supposed to have onions.
:17:12. > :17:20.that many! It is just meant to be a few. No, it is not!
:17:20. > :17:30.That is the tart. The great thing about something like this, a tart,
:17:30. > :17:33.
:17:33. > :17:40.is... This smells really good. love the tart. That is a main
:17:40. > :17:46.course, that is not a starter. That is a great lunch, early supper,
:17:46. > :17:52.whatever. Onions, marjoram, cheese... That is delicious. That
:17:53. > :17:57.is the starter, what are we making for the main? Spiced leg of lamb,
:17:57. > :18:02.with chickpeas and roast peppers, a little bit of garlic. This is
:18:02. > :18:08.really good. All the recipes can be found on our website. This is
:18:08. > :18:13.found on our website. This is really good, Richard Ford stop this
:18:13. > :18:23.is a new drama starring Sue Johnson, the old traditions of their run-
:18:23. > :18:28.
:18:28. > :18:36.down seaside town are threatened by Don't ask where I got them at short
:18:36. > :18:45.notice. Lilies, that does not bode! They look very thirsty. Go on,
:18:45. > :18:51.Michael, I have readied the buckets. I hope Jason knows what he is doing.
:18:51. > :18:56.You know I am not one for tattle, but regarding that boy, a word on
:18:56. > :19:01.the street is rife. That incident with the Swedish Tourist... Nobody
:19:01. > :19:05.knows what happened in the aquarium. You can't help but hear rumours.
:19:05. > :19:11.I think we are in a state of readiness, we might as well get the
:19:11. > :19:15.staff back on the floor. They are enjoying themselves, let them be.
:19:15. > :19:25.You are obviously planning a musical -- miracle I do not know
:19:25. > :19:29.
:19:29. > :19:38.about. I do the books, Jason. He ditched us. What? Why? As good
:19:38. > :19:44.as. The other people were cheaper, faster, whatever. They were away
:19:44. > :19:51.last big clients. Did you talk to them, haggle? No, I'd just rolled
:19:51. > :20:01.over. Sarcastic mate is not a good look! I will pitch in. I will sort
:20:01. > :20:07.That programme will start to rock tonight at 10:35pm on BBC One and
:20:07. > :20:15.BBC One HD. Our first guest was the most successful Irish export, along
:20:15. > :20:23.with her brother and sister, since you two.
:20:24. > :20:31.# What can I do to make you love # What can I do to make you care?
:20:31. > :20:39.# We are so young, so young now. # Go on, go on.
:20:39. > :20:46.# Leave me breathless. # So I listen to the Radio.
:20:46. > :20:53.# And all the songs we used to No. # I would run away.
:20:54. > :21:00.# I would run away with you. Such great memories. I could sing
:21:00. > :21:05.every one of those songs and know all the words. Go on! But they are
:21:05. > :21:09.incredibly vivid, everybody is so familiar. Welcome to Something for
:21:09. > :21:15.the Weekend, Andrea Corr. What does it feel like looking back? You were
:21:15. > :21:24.so huge. Yes. It is quite surreal, to be honest, it was quite a long
:21:24. > :21:31.time ago, some of them. Runaway was our first video one single. Do you
:21:31. > :21:36.have good memories? Very good memories. You got to meet everyone
:21:36. > :21:46.at the time, you were so huge. We have a picture of the with Nelson
:21:46. > :21:51.Mandela. The Pope. Pavarotti. You were with everybody at the time.
:21:51. > :21:59.And now you don't, does it feel weird that that time existed?
:21:59. > :22:04.The longer ago it is, it is a bit more, God, is that us? It is quite
:22:04. > :22:09.surreal. But it was great. It was quite a natural transition, you had
:22:09. > :22:13.been singing together, toured with your parents, so singing with the
:22:13. > :22:18.family, I suppose hitting the big time was a natural progression? I
:22:18. > :22:24.suppose now you must look back and realise how successful The Corrs
:22:24. > :22:29.worth. When you were in it, you are swept up? Our household was quite
:22:29. > :22:32.strange. Because our parents were musicians, it was the most and
:22:32. > :22:36.music. It was almost like an inevitability that we would get
:22:36. > :22:45.together and form a band and, to be honest, I think we were blindly
:22:45. > :22:50.confident about it. Our dad would say, nearly every year, 1995, The
:22:50. > :22:56.Corrs will rule the world. That did not work out, 1996, he would keep
:22:56. > :23:01.on going. It is mad. When was and how was the decision to break up
:23:01. > :23:06.The Corrs, as they were? I know you did not break-up, but to stop
:23:06. > :23:12.writing and performing? It was just apparent, people had families, it
:23:12. > :23:18.was time to cast an eye on our personal lives. Caroline was having
:23:18. > :23:24.her second baby, and she toured while pregnant with both children.
:23:24. > :23:30.Sharon has children, Jim has a child. It felt like that was... We
:23:30. > :23:38.should do that. Will you be getting back together at some stage to tour
:23:38. > :23:42.or do music? We might do. We shared the passion. I think what we did
:23:42. > :23:47.together was great. Maybe we will once we are all enthusiastic about
:23:47. > :23:52.it. How are you finding being out there on your own this time? Are
:23:52. > :23:56.you missing the family, or is it a new and enjoyable experience?
:23:56. > :24:04.miss them, but this is my second solo record, it was more daunting
:24:04. > :24:09.the first time. I could just stay quiet back then, but now there
:24:09. > :24:12.would be silence if I did. I have seen a couple of interviews with
:24:12. > :24:18.you in between your first solo album and this one, you found out
:24:18. > :24:23.of love with music a bit? Just from doing it all the time, I kind of...
:24:23. > :24:28.I realised I would look at my friends and see them with iPods and
:24:28. > :24:32.listening to music and I just thought, I am not doing that.
:24:32. > :24:37.Before we were ever in the band, I listened all the time, I would get
:24:37. > :24:43.a quick song in before I got to school in the morning. It was a lie
:24:43. > :24:49.opener in a way, going, I have kind of loss that innocent love of it. I
:24:49. > :24:55.think until I find that again I will not do it. I took a break.
:24:55. > :25:02.took a year out to learn French? I can't speak French, I won't
:25:02. > :25:05.understand a word! I just wanted to do... It was not a year out to to
:25:05. > :25:14.specifically learn French, I just wanted to live a normal life and be
:25:14. > :25:22.a regular girl. And I wanted to use my brain. Why French? I think it is
:25:22. > :25:29.a beautiful language. Do you use it now? Yeah, if I go to France!
:25:29. > :25:35.you have to keep on going to France! Going back to the music...
:25:35. > :25:40.I want to talk about speaking French! When cooking, you will see
:25:40. > :25:44.later. The music industry has changed so
:25:44. > :25:49.much since you were in The Corrs, and I'm sure even since the first
:25:49. > :25:53.solo album. There is so much competition out there now because
:25:53. > :25:58.of iTunes and the internet and everything, does that slightly
:25:58. > :26:05.scare you? You know when you have had so much success, you want to
:26:05. > :26:10.keep going in the same vein? To be honest, I am only really motivated
:26:10. > :26:18.by the music and my love of that. I amazing and I write, that is what I
:26:18. > :26:23.am going to do. My impetus is not to remain top of the charts,
:26:23. > :26:27.although it is nice if people love your music, but it is about making
:26:27. > :26:33.records I am really happy with. And fulfilling myself and what I am
:26:33. > :26:37.supposed to be doing. Your new album is an album of covers, have
:26:37. > :26:40.you chosen them because you enjoy listening to them or singing them?
:26:41. > :26:45.When I said earlier about listening to music all the time when I was
:26:45. > :26:50.younger, making this record reignited the passion that I had
:26:50. > :26:55.had. Really, the concept behind it was... You know the way that music
:26:55. > :26:59.is unique and it let you revisit almost vividly what you were going
:26:59. > :27:03.through when you used to listen to a certain song, when you put it
:27:03. > :27:11.back on again you remember that, broken-hearted, falling in love.
:27:11. > :27:15.They have all been pivotal moments in my life, either anecdotally and
:27:15. > :27:25.emotionally or just musically. But they have all had a big impact on
:27:25. > :27:54.
:27:54. > :28:02.# The state of independence shall # The state of independence shall
:28:02. > :28:08.That is the new single, Lifelines, the album, is out now. Are some
:28:09. > :28:17.songs nicer to sing than others? I don't like singing, it is hard
:28:17. > :28:22.work! I would not put a sum on the album of that was the way. -- I
:28:22. > :28:27.would not put a song on the album if that was the wave. I was always
:28:27. > :28:30.used to singing songs that I or the family had written. From being in a
:28:30. > :28:34.successful band or whatever, you realise when you are singing it you
:28:34. > :28:42.are almost trying to prove to a record company that this is a hit.
:28:42. > :28:47.It is really quite strange. Where is making this record was just
:28:47. > :28:53.luxurious in that I did not have any of that pressure. They are all
:28:53. > :28:57.hits! Did you consciously make sure it still sounded like you, not just
:28:57. > :29:04.vocally but the actual sound of the track had something that was in the
:29:04. > :29:09.style of what you had done in the past? Not particularly. I think my
:29:09. > :29:16.voice will always sound like me. That is what will combine it all,
:29:16. > :29:20.or whatever. But I think that, you know, when it comes to songs, my
:29:20. > :29:25.focus, singing wise, and the producer, John Reynolds, I think is
:29:25. > :29:29.of the same mind, it is very much about the story. So everything you
:29:29. > :29:33.do is further emphasising the story and whatever you are trying to say
:29:33. > :29:39.within it. Andrea, you will do some cooking
:29:39. > :29:43.with me later, knocking up some pudding. Yes. If you have any
:29:43. > :29:51.questions for her all for Marcus Brigstocke, tweet us. Or you can e-
:29:51. > :30:01.mail them via our website. Are you good with dates? Cooking
:30:01. > :30:02.
:30:02. > :30:12.dates?! She is married! Not those dates! Remembering dates. Do you
:30:12. > :30:13.
:30:13. > :30:15.# All that she wants # Is another baby
:30:15. > :30:20.# She's gone tomorrow # All that she wants
:30:20. > :30:24.# Is another baby. # For the first time in history,
:30:24. > :30:27.Buckingham Palace has been opened to the public. More than 4,000
:30:27. > :30:31.people queued throughout the day to see the State Rooms where the Queen
:30:31. > :30:36.has received scores of world leaders and where many of her
:30:36. > :30:43.priceless works of art are displayed. Bill Clinton has arrived
:30:43. > :30:50.at the White House. The crew of the Space Shuttle
:30:50. > :30:53.Endeavour have picked up the Hubble Space Telescope as it orbited the
:30:53. > :31:03.Earth. # So if you are in sight
:31:03. > :31:15.
:31:15. > :31:25.Coming through! Keep the cameras rolling! Keep the cameras rolling!
:31:25. > :31:49.
:31:49. > :31:57.All That We Want Is A Little Baby - it was the year Pammy strutted her
:31:57. > :32:04.stuff in Baywatch! I don't think I have watched an episode! You are
:32:04. > :32:08.joking! I have watched BITS of it. The good BITS of the BIKINI.
:32:08. > :32:13.don't think I ever watched it. I don't think it was something - was
:32:13. > :32:19.it good? It was great. Was it? liked it. Did you? Did you watch it
:32:19. > :32:25.every week? If I was indoors, yeah. I might have been out, or something.
:32:25. > :32:35.It was on early Saturdays. Football I suppose. Playing or coming back.
:32:35. > :32:41.
:32:41. > :32:50.What year was that? '90 something? '90s? '95? That is late. I'm going
:32:50. > :32:55.'92/'93. Can I have two? '93. will go '95. Good. Simon's absent.
:32:55. > :33:03.Let's look at some of the best photos and what you were cooking
:33:03. > :33:10.last week. There are the lamb burgers. They said, "They were very
:33:10. > :33:14.easy to make." He looks happy. Claire made marmalade cake. She
:33:14. > :33:21.enjoyed eating it with her boyfriend last Sunday. Do you
:33:21. > :33:31.reckon they ate the whole thing? think so! Phil made the seared tuna
:33:31. > :33:39.with mango sauce. He is wearing his new super man apron. It is just
:33:39. > :33:44.what all men wapbt(!) Your kids get you that. That is the kind of
:33:44. > :33:50.present kids buy. We want to see more photos of you making our
:33:50. > :33:54.recipes, so cook a dish, take a shot and send it to us via
:33:54. > :34:00.bbc.co.uk/somethingfortheweekend. Or tweet it to us at tweet @SFTW.
:34:01. > :34:04.am sure everyone will be making a main course, Richard. What are we
:34:04. > :34:09.main course, Richard. What are we going to make? Simon is on his
:34:09. > :34:14.holidays in California. Richard Corrigan has stood in today. He is
:34:14. > :34:22.watching the show on the internet. Is he? I bet he is! Not a chance!
:34:22. > :34:27.He will be impressed with me this morning. Spiced leg of lamb. You
:34:27. > :34:34.buy the whole leg of lamb and you say, "Please Mr Butcher can you cut
:34:34. > :34:39.it into 12 pieces?" A spiced leg of lamb. We have the lamb, the cumin,
:34:39. > :34:44.chilli, garlic, coriander and cumin seeds. We have pre-roasted peppers
:34:44. > :34:49.and the chickpeas. I need to get this on. I have cooked some garlic
:34:49. > :34:56.here for ten minutes in some olive oil. This dish needs lots of olive
:34:57. > :35:04.oil. You have cooked the olive oil with garlic. I will use the garlic
:35:04. > :35:08.in the end. All right, all right! Don't get busy, Tim. Sorry. I have
:35:08. > :35:12.more responsibility today. I have been given something else to do.
:35:12. > :35:17.When you are putting something on a pan, always away from you, so it
:35:17. > :35:21.doesn't splash back on you. have put all these herbs on there?
:35:21. > :35:25.Yes. Just the cumin, butter, pepper-and-salt. That is what is on
:35:25. > :35:30.there. We need to cook this in eight minutes. What I would like
:35:30. > :35:36.you to do is cut the peppers into nice big pieces, not little thin
:35:36. > :35:41.pieces. What I would like from Louise, some coriander. Cut into
:35:41. > :35:49.rough-sized pieces without the stalks. Do you want me to peel
:35:49. > :35:53.these? Please. OK. Do you invent lots of different recipes? Invent?
:35:53. > :36:00.I like cooking with ingredients that are in season, that come my
:36:01. > :36:05.way. Go on, sorry... You put dishes together, a combination of simple
:36:05. > :36:12.ingredients, hopefully grown in a harmonious environment, working
:36:12. > :36:16.with nature, and you end up - you down at the table and eating.
:36:16. > :36:20.many recipes do you have in your head? It doesn't work like that for
:36:20. > :36:24.you? No, it doesn't. What is in the fridge, I like doing the family - I
:36:24. > :36:29.check the fridge out, if my wife is watching, they call it the fridge
:36:29. > :36:33.clearance, which is bits of everything unused and what I have
:36:33. > :36:38.done here is the coriander and the fennel seeds, I have put into a
:36:38. > :36:42.warm pan. Smell them. Oh, lovely. Am I putting the coriander in
:36:42. > :36:47.there? No, you are going to keep that separate. Is that enough, do
:36:47. > :36:52.you think? A little bit more. more, OK. I can do that. Do you
:36:52. > :36:55.cook at home? Or does your wife cook at home? I cook at home when
:36:55. > :37:00.there are large amounts of people coming to dine, but otherwise my
:37:00. > :37:05.wife cooks and she cooks really well and simply. After being in the
:37:05. > :37:10.kitchen a lot, there is nothing like a really nice toasted sandwich,
:37:10. > :37:16.you know what I mean? When you get home from work, the last thing I am
:37:16. > :37:20.sure you want to do is cook. cook. You are doing well. Can I -
:37:20. > :37:25.and I don't mean to patronise you - you put the yoghurt into the bowl
:37:25. > :37:30.with a bit of that ground cumin beside you and... You have to tell
:37:30. > :37:39.me what to do! When you go out for dinner, where would you choose to
:37:39. > :37:49.go? I like - there is a restaurant underneath you here and it is Cafe
:37:49. > :37:54.Anglais. It is great to know the chef. That's fine. It smells
:37:54. > :38:00.LOVELY! You put all the cumin in, did you? Yeah, fine. A squeeze of
:38:00. > :38:04.lemon. Lovely. Should I not have put the cumin in? For you, it
:38:04. > :38:10.doesn't matter! LAUGHTER You have ruined the dish! You have made a
:38:10. > :38:19.mistake. What we say in the kitchen, you can always add more! LAUGHTER
:38:19. > :38:25.By the way... I'm sorry. You could say two-and-a-half minutes both
:38:25. > :38:30.sides, but the great thing - they look good. This is going to be fab.
:38:30. > :38:35.The chickpeas go in. Right. I will take the peppers you have cut.
:38:35. > :38:45.do we want the lamb? Rare inside? Pink. I will put in the garlic and
:38:45. > :38:55.the chilli. I've got the ruined cumin stuff. You have got a lot of
:38:55. > :38:55.
:38:55. > :39:02.cumin stuff going on there! It is fine. Lots of olive oil. Looks like
:39:02. > :39:08.a healthy cake! A squeeze of lemon in there as well. If there is
:39:08. > :39:13.anything left over, apart from the meat, the chickpea, the peppers,
:39:13. > :39:17.put into a liquidiser, add more olive oil into it and you have a
:39:17. > :39:22.great little dip. You can eat these cold. You were telling me before
:39:22. > :39:27.the show you have changed the style of cooking you have done. You went
:39:27. > :39:33.from wholesome, to fancy... Do I do this? Yeah. I will take some of
:39:33. > :39:39.that off you. You start off as a trainee and you want to learn from
:39:39. > :39:44.the masters. Yeah. Then you learn your craft and then you become a
:39:44. > :39:48.master craftsman - I'm serious about that. You become very
:39:48. > :39:58.passionate about and you look after everything. Yeah. Coriander in
:39:58. > :39:58.
:39:58. > :40:03.there. And then you really look what you like to eat. I'm going to
:40:03. > :40:09.take this off the heat. You could call this a lamb stir-fry. You
:40:09. > :40:19.leave it there and after that you realise what you want to eat
:40:19. > :40:19.
:40:19. > :40:23.yourself - that's fine, Louise. Really good. Not that good?! Done.
:40:23. > :40:28.Then you realise what you like to eat and drink. Then you start
:40:28. > :40:34.taking all the nonsense out of everything you have learnt. Buying
:40:34. > :40:39.less, eating, you know... In my case, not a bit too much, possibly!
:40:39. > :40:48.Really, I mean, I'm coming to that age, you know. I need to stop
:40:48. > :40:55.enjoying myself. You see that now, that is cooking away. Heat off.
:40:55. > :40:58.pan! You could go out to the pub for your Sunday pint and come back
:40:58. > :41:04.and eat that warm. Whatever wine you are going to pull out, a nice
:41:04. > :41:09.red or something, you know you are going to like it. It smells lovely.
:41:09. > :41:18.By the way, it's probably cost around �4.50 a portion. That is
:41:18. > :41:22.maximum. OK. Cool. We are going to put the - it would be nice with a
:41:23. > :41:32.bit more time to rest this for ten more minutes. Always rest your
:41:33. > :41:33.
:41:33. > :41:39.meat! We can't do that on telly. Smells nice. Smells amazing. You do
:41:39. > :41:44.like your food, I know that. I do. I was like lured over by the smell.
:41:44. > :41:49.That over it. Can you please - hold on, we have not finished yet.
:41:49. > :41:53.are not going to waste anything. will be smelling good this
:41:53. > :41:58.afternoon! Good morning, friends! Andrea, please, try eating some of
:41:59. > :42:04.this. I will make such a mess. stuck in. Andrea will be cooking
:42:04. > :42:12.pudding with you, Richard. What are you doing? We are doing chocolate
:42:12. > :42:16.pots with hazelnuts and raspberries. That lamb is really good. If you
:42:16. > :42:18.fancy those, it will be on our website -
:42:18. > :42:24.bbc.co.uk/somethingfortheweekend alongside all of the recipes
:42:24. > :42:31.Richard is cooking today. Too much cumin in that! LAUGHTER
:42:31. > :42:34.particularly like the cumin. E-mail in or tweet any questions for
:42:35. > :42:44.Marcus Brigstocke or Andrea to bbc.co.uk/somethingfortheweekend or
:42:44. > :42:53.tweet at tweet @SFTW. OK, dad's Army, It Ain't Half Hot Mum,
:42:53. > :43:02.classic military comedies. There is You have told the men about you and
:43:03. > :43:06.I, you know... Thank you, captain, I was just getting to it. Due to
:43:06. > :43:12.important MoD business we won't be joining you on the flight out as we
:43:12. > :43:20.have been asked to meet and greet a visiting dignitary. Ross Kemp.
:43:20. > :43:30.There you are. Looking forward to it. At ease. You heard the captain!
:43:30. > :43:32.
:43:32. > :43:36.Carry on! Ross Kemp. Dignitary man. At least he comes out. Did he come
:43:36. > :43:43.out? I don't mind Ross Kemp. It is his brother I don't like - Phil. He
:43:43. > :43:51.looks like a scotch egg. I hate eggs. Scotch or foreign. You mean
:43:51. > :44:01.Phil Mitchell? Aye, his brother. Ross Kemp and his brother, Phil
:44:01. > :44:03.
:44:03. > :44:09.Mitchell? All right, then, his You can go into battle with Gary:
:44:09. > :44:15.Tank Commander at 11.45pm on BBC Three. Our next guest is a writer,
:44:15. > :44:21.an actor, an environmentalist. First he is a comedian who came to
:44:21. > :44:24.prominence after scooping the BBC New Comedian of the Year award in
:44:24. > :44:31.Edinburgh. I am trying to do the right thing, 3.00 in the morning,
:44:31. > :44:41.my wife is feeding our little baby. "Can I help you love?" She goes,
:44:41. > :44:41.
:44:41. > :44:47."Clearly, not." You have symptoms of the manboob but you can't lack
:44:47. > :44:52.Tait so go away you are scaring the child." Bringing kids up is
:44:52. > :44:56.difficult. Kids are influenced by these violent computer games. We
:44:56. > :45:03.have been influenced by the games from our childhood, we would have
:45:03. > :45:08.to go beep, beep, beep, it would be rubbish. No-one would play with
:45:08. > :45:18.that kid with beep, beep, can I be in your gang, no, you are a bit
:45:18. > :45:21.
:45:21. > :45:27.Welcome, Marcus Brigstocke. Well done for finding a clip you could
:45:27. > :45:33.use! Let's go back to your standard, will you be doing more? Is that
:45:33. > :45:38.your first love? -- let's go back to your stand up. I think of myself
:45:38. > :45:46.as a comedian. As soon as the Railway children finishers, I am
:45:46. > :45:51.germinating a load of ideas at the moment for a show, it will be my
:45:51. > :45:56.alternative vision of how we might build a society. That is an
:45:56. > :46:02.interesting point. Before the show, you are so bright, how did you get
:46:02. > :46:07.into stand-up? That is an elaborate trick, I am not that bright. I just
:46:07. > :46:12.wear glasses! Why did you going to stand up? Without being rude, why
:46:12. > :46:18.not a politician, or in business? could not be a politician because I
:46:18. > :46:22.have done some things. I have done some things... I have, that would
:46:22. > :46:27.make it impossible because of the nature of the relationship between
:46:27. > :46:31.the press and politics. It would be impossible. They would all be held
:46:31. > :46:38.against me and used constantly. press is changing dramatically this
:46:38. > :46:43.week. We will see what is left of the press. But to be honest, it was
:46:43. > :46:46.comedy that drew me towards having any sort of political view anyway.
:46:46. > :46:50.I was and a political comedian for a long time, then when the build-up
:46:50. > :46:55.to the Iraq war happened, I found myself at odds with a lot of
:46:55. > :47:00.people's views on that. And talking about it on stage, feeling like I
:47:00. > :47:04.needed to, and once you are in, politically, in terms of social
:47:04. > :47:09.politics, you can't stop, because you start reading, then the more
:47:09. > :47:13.you read the more you want to. do you sometimes think, why have I
:47:13. > :47:19.opened this can of worms? I follow you on Twitter, talking about your
:47:19. > :47:26.religion. You had got colour, which was all about religion, your show,
:47:26. > :47:32.you have put it into a book -- you had God COLLAR. It is frustrating,
:47:32. > :47:37.people want to argue with you. You have opened a can of worms. Surely
:47:37. > :47:42.that is part of it? I found out early on with my show, lots of
:47:42. > :47:46.religious people came, a few were offended, but for the most part
:47:46. > :47:49.they stayed and listened and there was a dialogue afterwards. Some
:47:49. > :47:54.bloke came up to me after the show once and said, I really liked it
:47:54. > :47:59.and I just want to say Jesus is ready for you when you want them. I
:47:59. > :48:04.was about to go in and then I thought, actually, shut up. He paid,
:48:04. > :48:07.he stayed, he was there for one hour, he listened to what I had to
:48:07. > :48:12.say, and then he wanted to share with me something that had worked
:48:12. > :48:16.for him. I thought, just have a moment of humility, it is coming
:48:16. > :48:20.from a place of kindness. It is not something I agree with, I have not
:48:20. > :48:25.been able to have Christianity make sense for me, but it works for many
:48:25. > :48:31.people. You have read the Bible and the Koran in your research, because
:48:31. > :48:35.you have become a bit obsessed with religion, is that fair? I think so.
:48:35. > :48:41.I will hold you down and say you have to choose one, which would you
:48:41. > :48:47.go for? What we need with religion is eerie desires of wall so we know
:48:47. > :48:52.who to get behind! -- a you really decisive wall. From where I am at
:48:52. > :48:57.the moment, it would have to be a FE system not involving a great
:48:57. > :49:01.deal of faith. Zen Buddhism is all about presence in the moment and
:49:01. > :49:06.does not believe in, for example, reincarnation or the fact that the
:49:06. > :49:11.Buddha was born from a lotus leaf, it is being present. But I would
:49:11. > :49:15.argue it is not really a religion, Zen Buddhism is a philosophy.
:49:15. > :49:20.anybody who wants to argue with Marcus, you are saying you have
:49:20. > :49:24.full respect and you like religion? There is a huge amount of what
:49:24. > :49:28.religion provides that makes a great deal of sense to me. Richard
:49:28. > :49:32.Dawkins describes it as a delusion, but we delude ourselves all the
:49:32. > :49:37.time. We choose escapes from the reality in which we live all of the
:49:37. > :49:43.time. It is not something I find baffling. In terms of Christianity,
:49:43. > :49:49.Islam and Judaism, I find it politically abhorrent. I find all
:49:49. > :49:52.three of those faiths, the early stories and the descriptions of God,
:49:52. > :49:57.people describe themselves sometimes as God-fearing, I am
:49:57. > :50:00.literally terrified of that God, because he is scatterbrained,
:50:00. > :50:05.genocide will, racist, homophobic and all of those things described
:50:05. > :50:09.in those holy books. I can't be friends with him and he would hate
:50:09. > :50:13.me. We were talking before and saying what a varied career you
:50:13. > :50:19.have had. You have done everything, even from the podium dancing many
:50:19. > :50:24.years ago, and now the Railway children. It sounds amazing, it is
:50:24. > :50:27.in the old Eurostar at Waterloo. is so beautiful. You hear stories
:50:27. > :50:32.about a village fete cancelled because of the wrong sort of pollen
:50:32. > :50:36.in the tree or whatever, and everyone seems to give up. With
:50:36. > :50:41.this, the track is owned by somebody, the station is owned by
:50:41. > :50:45.somebody, the train is owned by somebody else. At every point
:50:45. > :50:50.someone should have said you can't put this on, but here we are on the
:50:50. > :50:54.platform with a real steam train careering up the track. There it is,
:50:54. > :51:00.Bobby is desperately trying to stop the train. Everybody said, I think
:51:00. > :51:06.we can do this. The train is over 100 years old. Handed over 1
:51:06. > :51:09.million miles in service. -- and it did over 1 million miles. After the
:51:09. > :51:13.scene when the train stops just in front of Bobby, there was a
:51:13. > :51:21.wonderful moment the other night. Just after it happened, a kid just
:51:21. > :51:27.went, a wow! That is what we are doing! You play Bernard Gibbons'
:51:27. > :51:33.role, his name is Albert Perks, who has a Yorkshire accent, you thought,
:51:33. > :51:42.this is the role for me. You asked your ageing to get to the role, and
:51:42. > :51:46.he did? How is your accent? YORKSHIRE ACCENT: I speak like that
:51:46. > :51:51.for a while before the show, just to feel like I am in the role, plus
:51:51. > :51:56.you get to speak to the audience for a while beforehand. It is a
:51:56. > :52:02.lovely story. You were not sure of the story line, but it is a feel-
:52:02. > :52:08.good... It is. And there are really good lessons for those who want to
:52:08. > :52:15.get hold of them. The author's not- so-subtle socialist agenda, for one
:52:15. > :52:18.thing. But on a basic level, the children have the humility and the
:52:18. > :52:22.kindness to understand that to ask for help is not always a demand but
:52:22. > :52:26.is the kind thing to do. They don't know, because they are not
:52:26. > :52:32.constrained in the same way that most of the adults are, about pride
:52:32. > :52:36.and hiding things. They just go, we are not managing, please help us.
:52:36. > :52:40.And then people do. I think that is lovely. There are people on both
:52:40. > :52:45.sides of the theatre, are their bits you cannot see because of the
:52:45. > :52:50.train? Part of the reason I was so keen to be in this production is
:52:50. > :52:57.the staging is breathtaking. The train comes in and that is amazing,
:52:57. > :53:00.but that are these floating stages moving up and down, sometimes they
:53:00. > :53:07.are trains and sometimes they are moving scenery, so there are no
:53:07. > :53:11.scene changes. The story is being told all the time. It is amazing. I
:53:11. > :53:17.think you can see brilliantly from wherever you are in the theatre.
:53:17. > :53:22.never got on to how you got into stand-up, we will get that later.
:53:22. > :53:28.Thanks, Marcus. Marcus will hang around to cook with Richard and
:53:28. > :53:34.test-drive a couple of gadgets. What are we looking at today?
:53:34. > :53:41.are going to love, love, love the selection of gadgets this week. We
:53:41. > :53:49.have an iPad rival from H P, a 21st century boombox and for all of the
:53:49. > :53:54.wannabe pop stars, a USP microphone. You can look forward to that later.
:53:54. > :54:04.You can still get your questions in for Marcus or Andrea Corr at the
:54:04. > :54:08.
:54:08. > :54:15.It is a world of numbers and patterns in The Code. This is a
:54:15. > :54:25.number we call pyre. Richard Corrigan is cooking some Vietnamese
:54:25. > :54:34.
:54:34. > :54:41.kitchen with Richard Corrigan on one side, standing in for Simon,
:54:41. > :54:45.and Andrea Corr on the other. How is your cooking, Andrea? I love
:54:45. > :54:50.cooking but I am not great at desserts. I followed a recipe once
:54:50. > :54:56.trying to make a tart and did not really understand blind bake, I put
:54:56. > :55:02.it into a blind bake them did not look at it! What sort of things do
:55:02. > :55:07.you cook? Everything, nice roasts on Sundays, I love fish, warm
:55:07. > :55:15.Mediterranean, olive oil and things. What is better, your cooking or
:55:15. > :55:21.your friend? I don't know! -- your cooking or your French. Today we
:55:21. > :55:25.are making a chocolate pot. When you are opening a restaurant and
:55:25. > :55:30.doing the menu, is the last thought the desert? No, because when you
:55:30. > :55:34.are opening a restaurant you will be reviewed. Britain has probably
:55:35. > :55:39.six major papers who will send in their top reviewer, totally
:55:39. > :55:43.uncorrupted Borg, to do a report. So everything on the menu has to be
:55:43. > :55:48.good and mean something. You have to get them out of the way. You
:55:48. > :55:54.can't leave desserts, just forget about it. What do you care more
:55:54. > :55:59.about, savoury or desert? I like the savoury, but to finish a meal
:55:59. > :56:05.with a nice pudding is really, really... A nice way to finish.
:56:05. > :56:11.Baked chocolate pot, you can't go wrong. Milk and cream, check out
:56:11. > :56:21.the website, put them in the Pam, hot. Chocolate, whatever type you
:56:21. > :56:23.
:56:23. > :56:28.want. Not so heavy, not so rich. Dark and bitter, it is up to you.
:56:28. > :56:33.You can always start there and go there. Egg yolks, sugar and
:56:33. > :56:38.hazelnut liqueur. That is a custard we are making, really. Mascarpone
:56:38. > :56:45.to finish with, crushed hazelnuts and a little bit more liqueur. It
:56:45. > :56:50.is funny when you put an Irish guy in there is always some liqueur!
:56:50. > :56:57.Andrea, add the sugar, whisky it as quickly as you can, not all of the
:56:57. > :57:03.alcohol, just enough. You'll need your wooden spoon. Would you like
:57:03. > :57:11.to mix the chocolate? How long have you put this in for? Just bring it
:57:11. > :57:17.to the boil, infuse the milk and cream. Sugar, egg yolk, a tiny bit
:57:17. > :57:27.of alcohol. Just get that in. By the way, it is always good to use a
:57:27. > :57:27.
:57:27. > :57:33.wooden spoon. Oh, Again! Because by whisking it, you get a lot of air
:57:33. > :57:41.bubbles and you want a nice custard. In fairness, there was a whisker in
:57:41. > :57:51.my bowl, that is why I used it. Quite misleading. Add the two
:57:51. > :57:52.
:57:52. > :57:57.together. Surrey, the chocolate and milk into... Hot into cold. Nice
:57:57. > :58:02.and slowly. Doing well, Andrea. We will open our own pudding
:58:02. > :58:12.restaurant when our careers fail. That will be great. That is it,
:58:12. > :58:21.Andrea. That is a pretty simple mix. Then
:58:21. > :58:26.you fill your pots. You never do desert, then? I tried that and it
:58:26. > :58:33.wasn't very good. Who used to cook at home for The Corrs when you were
:58:33. > :58:38.there together? We all cooked and sang at the same time! No! Our
:58:38. > :58:42.mother did. But we all like cooking. What a nerve would you have done if
:58:42. > :58:46.you had not made it in music? Was there ever any thought of doing
:58:46. > :58:54.anything else? I suppose we would have gone to college and figured
:58:54. > :58:57.out something along the way. I think I would have done theatre. I
:58:57. > :59:04.think you'll like this kind of inevitable, certain things you will
:59:04. > :59:08.end up doing. -- I think your life is kind of inevitable. Have you got
:59:08. > :59:15.any more acting coming up? I'd just finished Jane Eyre in Dublin in
:59:15. > :59:20.February, but it is music at the moment. Where are we, Richard?
:59:20. > :59:25.recipe makes six, we are putting four winner. We are putting hot
:59:25. > :59:32.water in, it is called a bain-marie, which is basically a water bath.
:59:32. > :59:37.But the culinary term is a bain- marie. Into the oven. Andrea is
:59:37. > :59:42.translating for me! The hero of learning French came together just
:59:42. > :59:48.then! -- the Year of learning French. Did you learn with
:59:48. > :59:56.headphones or have a teacher? here in London, but she was French.
:59:56. > :00:01.She is French. -- a teacher here in London. 150. You can put them in
:00:01. > :00:08.the fridge, but I like eating them warm in autumn and winter time.
:00:08. > :00:11.Here is one we made earlier. We took them out 20 minutes ago, they
:00:11. > :00:15.are nice and warm in the autumn and winter time, but in the summertime
:00:15. > :00:21.you can put them in the fridge and have them cold, almost like a
:00:21. > :00:31.chocolate mousse, which is wonderful. What is that, cream?
:00:31. > :00:38.
:00:38. > :00:45.Mascarpone and a little bit of the That is really it. You don't need a
:00:45. > :00:49.lot, a little bit on the side. OK? Hazelnut on the top. We have the
:00:49. > :00:58.raspberries to garnish on the side. Want to come round and we can try
:00:58. > :01:08.this, Andrea? Should I go this side? I need you to describe it in
:01:08. > :01:11.
:01:11. > :01:17.French for us! Please, try. Louise, come on. I can see the silence
:01:17. > :01:26.while we dip into the chocolate. That is good! Gorgeous. You like
:01:27. > :01:33.that? Mmm. Coming up in Wayne's absence, molecular mixologist
:01:33. > :01:39.Tristan Stephenson is going to make a rum cocktail that you have never
:01:39. > :01:45.seen before. First... Hold on... are doing Oysters Vietnamese-style.
:01:45. > :01:51.Who is going to be trying them? Depends how much time we have got.
:01:51. > :01:56.We will make some time for that! is a great introduction to an
:01:56. > :02:05.oyster dish. All right, I'm up for it. Jamie has spat his tea out!
:02:05. > :02:09."She is doing what?!" He is worried I won't be feeling well all day.
:02:09. > :02:19.First if you can pluck the year that all this happened from your
:02:19. > :02:19.
:02:19. > :02:26.memory banks, you are a very clever # All that she wants
:02:26. > :02:30.# Is another baby # She's gone tomorrow... #
:02:30. > :02:33.Buckingham Palace has been opened to the public. More than 4,000
:02:33. > :02:38.people queued throughout the day to see the State Rooms where the Queen
:02:38. > :02:43.has received scores of world leaders and where of her priceless
:02:43. > :02:53.works of are displayed. Bill Clinton has just arrived at the
:02:53. > :02:57.
:02:57. > :03:06.White House... The crew of the space shais shuttle -- Space
:03:06. > :03:10.Shuttle Endeavour have picked up the Hubble Space Telescope...
:03:10. > :03:19.# Talks to you # Won't talk forever. #
:03:19. > :03:29.We want to help. OK, fine. Have it your way. Find some place else to
:03:29. > :03:37.lifeguard. John? John? Sorry, man. If nothing was wrong with your
:03:37. > :03:44.vision, you would have seen that coming. That is where I went wrong.
:03:44. > :03:53.I thought it was a drama. I didn't realise it was a comedy! It was a
:03:53. > :04:01.drama. Brilliant. That was Baywatch on Deja View. Lots of clues to the
:04:01. > :04:11.year. I'm sticking - 1995 I have gone with. I was '92, '93. It is
:04:11. > :04:12.
:04:12. > :04:16.not a football season! LAUGHTER What is yours? '92. OK, we will
:04:16. > :04:21.find out whether or not we are correct before the end of the show.
:04:21. > :04:25.Wayne's away. We have been bigging him up. Whilst Wayne recovers from
:04:25. > :04:34.his awards ceremony, we have a special treat. Tristan Stephenson,
:04:34. > :04:40.what have you got? Let's talk about it. You are owner of Pearl. How do
:04:40. > :04:43.you describe your cocktails? Multi- sensory. There is an element of
:04:43. > :04:47.science involved in the preparation of the drink and in the guest
:04:47. > :04:57.drinking it as well. We are thinking about how they are going
:04:57. > :05:03.
:05:03. > :05:07.to perceive it. You are like the Heston Blumentahl of drinks. Yes.
:05:07. > :05:15.Lots of experimenting. You don't go to the bar, they come to you with
:05:15. > :05:21.ideas. Is that right? Yes. Like a food menu. Sounds good. What is the
:05:21. > :05:28.first one? We are going to make one, but it is very special. Oh no! We
:05:28. > :05:31.will have to have bigger gulps! LAUGHTER Make a pint for us!
:05:31. > :05:38.really important consideration is to take history and bringing it
:05:38. > :05:45.into the future. It is using some of these techniques, so the end of
:05:45. > :05:49.July marks Black Tot Day, that was the day when the rum ration was
:05:49. > :05:55.stopped abroad British ships. I will do a -- stopped aboard British
:05:55. > :06:00.will do a -- stopped aboard British ships. I will do a rum-based drink.
:06:00. > :06:04.They used to get rum as a ration? As part of their service. Did they?
:06:04. > :06:09.It started in the middle of the 17th Century. Every sailor used to
:06:09. > :06:15.get half a pint of rum a day. You will not get that much from me.
:06:15. > :06:21.Half a pint?! Mums used to get a bottle of gin. It was round about
:06:21. > :06:27.the same time. What is in there? have some central American rum,
:06:27. > :06:30.really sweet. Lots of floral flavours. Almond syrup and some
:06:30. > :06:34.sugar syrup. Do you experiment? How did you get into the science
:06:34. > :06:38.element of cocktails? When you start getting passionate about
:06:38. > :06:42.anything that you do, you look more in-depth into it and see how you
:06:42. > :06:46.can perfect things. That is a bit of salt I have put in there as well.
:06:46. > :06:51.Are these popular in your bar? is the kind of drink that we would
:06:51. > :06:55.serve in Pearl. It is fun. There is a lot going on. It gives people a
:06:55. > :06:59.reason to go out and drink cocktails rather than sitting at
:06:59. > :07:07.home making their own which is... It is nice for special occasions.
:07:07. > :07:14.Exactly. It is more fun. I missed something there, you put salt in?
:07:14. > :07:20.What is this? That is lime juice. We are looking at 1th century, --
:07:20. > :07:26.we are looking at 18th Century. Admiral Edward Vernon reduced the
:07:26. > :07:35.amount of rum and added lime, sugar and spices and we are doing a grog
:07:35. > :07:44.variation. It is not dissimilar to a rum punch. What was that? That
:07:44. > :07:53.was water. Water?! You are diluting our drink? And we have to share?!
:07:53. > :08:00.25ml of water... And a history lesson... 10ml of almond syrup,
:08:00. > :08:04.10ml of orange curacao. I will let that is it there and we will get
:08:04. > :08:11.ready for the final part of the drink which is all about the
:08:11. > :08:18.presentation. This is how you get the drink at the bar? Exactly. We
:08:18. > :08:27.have dry ice. It creates wonderful fogs or mists when we poor liquid
:08:27. > :08:34.over it. I have got some cinnamon. It was common on Navy ships for the
:08:34. > :08:38.pusser to set fire to the rum with gunpowder and he would be testing
:08:38. > :08:45.how strong the rum was with gunpowder. We are not going to set
:08:45. > :08:55.light to it. I will need you to help me. Will people try this
:08:55. > :08:56.
:08:56. > :09:00.today? There is a simplified recipe on the website. I have a
:09:00. > :09:05.traditional Navy tankard. Tim, if you could get ready with that? I
:09:05. > :09:11.will ask you to pour that into this bowl, but not just yet. We are
:09:11. > :09:19.going to light a couple of matches here. Hopefully, not burn anything
:09:19. > :09:27.too much. We will have a flower. Yeah. It brings out some of the
:09:27. > :09:35.aromatics of the rum. I will light this. Interesting, this. Let's hope
:09:35. > :09:45.it lights I'm pouring the gunpowder over the top - go! Keep going, keep
:09:45. > :09:47.
:09:47. > :09:51.going. Look at that. More? Yeah. Brilliant. Wow! Do you feel like
:09:51. > :09:55.you are back on Top Of The Pops?! It should smell - it might not be a
:09:56. > :10:02.nice smell, but it will be authentic to a ship that sailed in
:10:02. > :10:12.the 18th Century. A little bit of mint on top. Where's the drink?
:10:12. > :10:14.
:10:14. > :10:19.It's in there. You haven't put it in yet! LAUGHTER I was going for it
:10:19. > :10:27.anyway! You were going to drink the dry ice! I'm trying to hold back on
:10:27. > :10:34.your ration. That is delicious. Tastes lovely. Great. Thanks.
:10:34. > :10:38.Tristan Stephenson has created a less scienceer version of the
:10:38. > :10:48.Flaming Navy cocktail. If you fancy making it, go to
:10:48. > :10:49.
:10:49. > :10:58.Numbers create the code to unlock the laws. He sets out to prove it.
:10:58. > :11:07.This is The Code. Let's take this circular plate here. I will measure
:11:07. > :11:12.its diameter. 26.4 centimetres. Now its circumference. That is trickier.
:11:12. > :11:20.82.9 centimetres. Divide the circumference by the diameter, I
:11:20. > :11:25.get 3.14. Let's take another circle. 12.8 centimetres. So the
:11:25. > :11:34.circumference is 40.2 centimetres. Divide the circumference by the
:11:34. > :11:37.diameter I get 3.14. In fact, whatever circle I take, divide the
:11:38. > :11:47.circumference by the diameter, you will get a number that starts 3.14.
:11:48. > :11:48.
:11:48. > :11:58.This is a number we call pi. No matter where the circles are, no
:11:58. > :12:00.
:12:00. > :12:04.matter how big or small, they will always contain pi. It's this
:12:04. > :12:10.universality of the number pi. In fact, if you get another number it
:12:10. > :12:17.means you haven't got a circle. Pi is the essence of circleness,
:12:17. > :12:27.distilled into the language of the code. Because circles and curves
:12:27. > :12:27.
:12:27. > :12:37.crop up again and again in nature, pi can be found all around us. It's
:12:37. > :12:38.
:12:38. > :12:47.in the gentle curve of a river. The sweep of a coastline. The shifting
:12:47. > :12:55.patterns of the desert sands. Pi seems written into the structures
:12:55. > :13:01.and processes of our planet. can decipher the numbers in The
:13:01. > :13:05.Code with Marcus on Wednesday at 9.00pm on BBC Two. It's time for
:13:05. > :13:09.another gadget fix and Lucy is here to provide us with three more
:13:09. > :13:13.gadgets. Marcus Brigstocke will bring one over in a minute. Let's
:13:13. > :13:21.bring one over in a minute. Let's start with this. This is a new
:13:21. > :13:26.tablet on the block. This is the HP touchpad. It is pretty minimalist.
:13:26. > :13:29.It has one button. There is not a lot going on. Loves your
:13:29. > :13:39.fingerprints. What differentiates this tablet from the rest of the
:13:39. > :13:40.
:13:40. > :13:44.gang, this has got cards and stacks. All these features are cards. So
:13:44. > :13:50.this is the browser card. When you open up a new window, it gives you
:13:50. > :14:00.a separate card which you can move around, you can stack on top of the
:14:00. > :14:05.card, hence the stacks and cards name. It is all about multi-tasking.
:14:05. > :14:10.You can open up lots of things at the same time? Yes. It has a clever
:14:10. > :14:15.feature called touch to share. If you have a phone that is sporting
:14:15. > :14:20.the Web operating system, you can transfer web pages between both
:14:20. > :14:24.devices. So quite unique. The potential for it is massive. You
:14:24. > :14:29.can transfer maps, photographs, things like that. It will be
:14:29. > :14:34.interesting to see where they take this. Better than the iPad? Not at
:14:34. > :14:39.the moment. Its app catalogue is pathetic. It needs a few software
:14:39. > :14:49.tweaks. Next one. This is the one I am excited about. How much is it?
:14:49. > :15:07.
:15:07. > :15:12.�400. OK. Marcus, would you come boombox has to be pumping out some
:15:12. > :15:19.hip hop or summer electro funk. am not sure we have shown this to
:15:19. > :15:28.be best of its ability! Turn it off and on again! I would like to make
:15:28. > :15:34.it clear, I did not break it! no! What a shame. We played this
:15:34. > :15:40.early and the bass is fantastic. It is a boom box. It has done this
:15:40. > :15:50.again. It is not the product, people. Let's not panic. There we
:15:50. > :15:59.go. Oh, dear! Just keep it low. This works brilliantly as long as
:15:59. > :16:08.you can't hear it! This is the TDK two Speaker boombox. It is a really,
:16:08. > :16:14.really did devise. You have 10 am and FM radio and somewhere to plug
:16:14. > :16:19.your iPod. You can plug in a flash drives, you can even plug in your
:16:19. > :16:24.guitar and a microphone if you want to get involved. When I am doing
:16:24. > :16:31.dance battles and stuff with people, I will probably bring this. And the
:16:31. > :16:40.volume goes up to 11. It breaks the traditional rules of all new
:16:40. > :16:50.control! DISTORTION of. Swedes, it is like a Radiohead tune! -- suite,
:16:50. > :16:51.
:16:51. > :16:56.it is like a Radiohead June. I swear I did not break it! Being the
:16:56. > :17:04.old school, how many batteries does it take? 12 D cell batteries, so it
:17:04. > :17:11.is quite had the. It costs �300. -- 12 D cell batteries, it is quite
:17:11. > :17:16.heavy. This is the Samsung meteor Mike, a
:17:16. > :17:20.plug and play portable microphone with adjustable legs, so you can
:17:21. > :17:30.change it for optimum position depending on what you are recording.
:17:30. > :17:38.It is great for making podcasts, video calling, laying down vocals,
:17:38. > :17:48.rap or beat boxing! After the massive success with the boombox...
:17:48. > :18:10.
:18:10. > :18:16.BEAT BOXES. Oh, yes! Let's listen back to that. I just need to and
:18:16. > :18:26.plug the headphone Jack. That is to test the recording levels. Let's
:18:26. > :18:29.
:18:29. > :18:38.play that back. Here we go. We have a long the Auld weight, Marcus. --
:18:38. > :18:45.we have a long wait, Marcus. I like that, you are just slightly off the
:18:45. > :18:50.beat. It has worked well. Just slightly off. I have single-
:18:50. > :18:56.handedly destroyed the launch of two excellent gadgets! Shall I have
:18:56. > :19:01.two excellent gadgets! Shall I have a go on the tablet as well?!
:19:01. > :19:10.As always, if you want more information, e-mail us. We will get
:19:10. > :19:15.back to you with all the details. Episode two of the 50s drama about
:19:15. > :19:20.the golden age of TV news. Benn Whishaw is fighting battles on many
:19:20. > :19:30.fronts, including class. This is The Hour.
:19:30. > :19:33.
:19:33. > :19:42.You don't like me? It is not personal. You went to a minor
:19:42. > :19:46.public school in... Sherborne. Where you excelled at cricket,
:19:46. > :19:51.rugby and fives. I bet you were head boy. Then Cambridge, everybody
:19:51. > :19:58.hoped for a first, but you partied more than you should. Your parents
:19:59. > :20:07.were disappointed, but it was an upper... Lower second? Third?! But
:20:07. > :20:11.still, you had fun. Indeed. Whereas monks like me slaved away at a
:20:11. > :20:19.second-rate university with little of what you would call a good time
:20:19. > :20:25.for an unrecognised first, most of it in a haze of misery. And then?
:20:25. > :20:31.Welsh Guards. You have seen service? You have got a medal? Two?
:20:31. > :20:35.Absurd. So after victory at the D- Day landing you came home and set
:20:35. > :20:42.your sights on television presenting. You started at a small
:20:42. > :20:47.regional station, possibly Manchester? On the sports desk,
:20:47. > :20:53.occasionally the outside broadcast. And before your poor in significant
:20:53. > :20:58.producer could say, how did that happen, he is watching you on
:20:58. > :21:03.television, while he, after 40 years of service, is stuck in
:21:03. > :21:08.Manchester. It is not personal, I do not like privilege. You are a
:21:08. > :21:10.snob! You can spend 60 minutes watching
:21:11. > :21:15.You can spend 60 minutes watching The Hour on Tuesday nights at 9pm
:21:15. > :21:21.on BBC Two and BBC HD. Mark is Brigstock is in the kitchen
:21:21. > :21:29.with us, are we good at cooking? Before I launched my own technology
:21:29. > :21:33.show! I enjoy cooking, and I love oysters. We will open them and
:21:33. > :21:38.dress them, but we need to go through the basic ingredients for
:21:38. > :21:43.the Vietnamese dressing. Rice wine vinegar, finely chopped shallots,
:21:43. > :21:53.sesame oil, pickled chilli and ginger. -- pickled ginger and
:21:53. > :21:59.chilli. You have to go slow for me. That is all chopped up and put in
:21:59. > :22:03.there. Could it for at least 10 minutes until the vinegar almost
:22:03. > :22:07.evaporates. And then you can start opening the oysters. I have cracked
:22:07. > :22:12.the back of them to make it a little bit easier. Then I will get
:22:12. > :22:18.some seaweed. I take it you have done this before? I have not.
:22:18. > :22:22.but I am not very good. I have made it a little bit easier, because I
:22:22. > :22:28.would like to go to one of your showers without seeing you in
:22:28. > :22:36.bandages. The this is pretty healthy and good for you? A bad
:22:36. > :22:41.oyster smells like a rotten egg. good oyster smells pretty dodgy!
:22:41. > :22:49.We're just going to put them on the seaweed. Or maybe it is this the
:22:49. > :22:56.way that smells? It just smells of the sea. -- or maybe it is the
:22:56. > :23:06.seaweed that smells? You can use your oyster knife to turn them over.
:23:06. > :23:12.You can go onto the next one. Are our oysters and things like
:23:12. > :23:17.that...? They are Dorset rocks, they can go milky at this time of
:23:17. > :23:23.year. But these ones are beautiful. You can put them straight onto the
:23:23. > :23:29.seaweed. I forced Kathy Burke to eat oysters are my I've Never Seen
:23:29. > :23:36.Star Wars radio show, and she was six. It is the texture that many
:23:36. > :23:46.people find difficult. Here we have a little bit of the pickling liquor
:23:46. > :23:56.that came with the ginger. A little bit of fish sauce. A tiny bit of
:23:56. > :23:57.
:23:57. > :24:06.soy sauce, not a lot. A little bit of sugar. And we keep the lines --
:24:06. > :24:09.the line was there, just like that. Ricky says, should, do have
:24:09. > :24:13.boundaries or are some jokes just too far? Or do you think there
:24:13. > :24:19.should be no limits on comedy? don't think there should be
:24:19. > :24:24.prescribed limits as such. I think it is important for people to
:24:24. > :24:28.discern what they like. If a comedian is needlessly offensive
:24:28. > :24:33.and that is all they can trade off, then hopefully no one will find
:24:33. > :24:37.them funny. Although if you find an audience that is put --
:24:37. > :24:42.sufficiently perverse, sick and stupid they will enjoy it. But the
:24:42. > :24:46.responsibility should be on whoever is writing the jokes. I have my own
:24:46. > :24:50.boundaries of taste and stay within them. They are not the same
:24:50. > :24:57.boundaries for everybody. Is that when you get weird stuff thrown at
:24:57. > :25:01.you? Like a pathetic leg? I had one thrown at me, then the compere of
:25:01. > :25:06.that show is John Bishop, he made it a story that he told on stage,
:25:06. > :25:12.he told lots of other people, so someone did it again one year later,
:25:12. > :25:22.they flung their leg at me. You think I would be prepared second
:25:22. > :25:26.
:25:26. > :25:31.time around, it was worse. What is the oysters, put them on the
:25:31. > :25:36.seaweed. Dressing over the top, fish sauce, soy sauce, ginger and
:25:36. > :25:43.lime juice, a touch of sugar. Them the coriander and the crispy
:25:43. > :25:51.shallots. Then before you eat them, just another squeeze of your line.
:25:51. > :25:57.They look fab. Just squeeze it with your hand, you get more lime juice.
:25:57. > :26:01.Are you going to eat one? Over there! While we finish these we
:26:01. > :26:08.will go over to Tim and Andrea with will go over to Tim and Andrea with
:26:08. > :26:18.some Deja View news. Louise will have to eat an oyster
:26:18. > :26:20.
:26:20. > :26:26.on televisions in! The year was 1993. It was 1992/93. You did well.
:26:26. > :26:34.This is the exciting bit, how long do we have before the end? A few
:26:34. > :26:39.minutes? Louise... I will have to take a minute. Don't all watch me!
:26:39. > :26:49.It is not for your entertainment. You are on television, people will
:26:49. > :26:49.
:26:49. > :26:59.be watching! I will have an onion. Do you like wind, Andrea? I think I
:26:59. > :27:06.I don't like coriander, I will pick my coriander off. That is a little
:27:06. > :27:16.bit picky, isn't it?! I might be picky, but it is just something
:27:16. > :27:17.
:27:17. > :27:27.that happens. The tart is fabulous. Louise, you promised to do it.
:27:27. > :27:31.
:27:31. > :27:40.bite one! Not the shall! Not to the shell! That is absolutely delicious.
:27:41. > :27:45.Are you sure you do not want one? Let's all do oysters. Louise, are
:27:45. > :27:49.Let's all do oysters. Louise, are you not having a go? I am having a
:27:49. > :27:56.go. It is like one of those uncles, go. It is like one of those uncles,
:27:56. > :28:03.he just keeps going on. Ready? You have one minute. You have 45
:28:03. > :28:10.seconds, Louise. I am embarrassed now, people will be at home
:28:10. > :28:20.thinking, what a wimp. This is great television. Go for it! All in
:28:20. > :28:24.
:28:24. > :28:29.one! Don't watch me! Wow. I feel like I am on I'm A Celebrity, Get
:28:29. > :28:33.Me Out Of Here! What did you think? Me Out Of Here! What did you think?
:28:33. > :28:40.It tasted lovely. The sauce tasted lovely. Is there tomato in the
:28:40. > :28:44.sauce? No. That is all we have time for, many thanks to Andrea Corr and
:28:44. > :28:52.Marcus Brigstocke. Next week we are joined by Lee Mears and Natalie