24/07/2011 Something for the Weekend


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Good morning. It is ten o'clock. It is Sunday. We are joined live in


the studio by a man who is not only funny, but has also grown enormous


mutton chops for The Railway Children, Marcus Brigstocke. Also


here, Andrea Corr. Standing in for Simon, Richard Corrigan will be


taking charge in the kitchen. you very much. We are all here to


do some cooking, gadgets and to take a look at next week's telly.


Good morning. Welcome to Something For The Weekend. It's been a weird


weekend. A real weird weekend. massacre in Norway absolutely


horrendous. I'm going on holiday in Norway soon. I have friends over


there. They can't believe it's happened. Yesterday, Amy Winehouse


died. A huge shock. I was a huge fan of Back To Black album. An


amazing talent. Great singer, songwriter. Just so sad. Really sad.


Really sad. 27. 15 million albums. Terrible. Simon is away this


weekend. He's gone on his holidays to California. Yes. Having a fab


time. We have a picture of him with his beautiful children. Ah! Do you


think he's missing us? Of course he's not. I don't know what he is


doing - he is driving down the coast, isn't he? He is. He is away


for three weeks. Three weeks? Nearly. Standing in for him though


we have Richard Corrigan. How you doing? Very well. What are you


cooking - don't tell us because you will be doing that in a minute.


What sort of food do you cook? Seasonal. Natural. Not a lot done


to it is what I like to cook. We have come the full circle. I can do


that! I might be able to do that! They are called sandwiches!


LAUGHTER I'm good at that. whole journey over many, many years.


We are back to nearly where we started only the food is better,


better coming from the farms, better from the coasts. We are more


aware of what good food is. We are more aware of what is endangered. I


feel there is great food in Britain and Ireland. At this moment in time,


it is fantastic. It is not the only food we should look at. Never has


there been a better time. Food is all about the ingredients? It is


all about... Seasoning! Seasoning, that is one thing I have learnt.


Very important. I cooked raywings yesterday. I have to pull you up on


that. It is one of the fish we don't cook with because... Oh no!


Don't give me a guilt complex! Before anyone writes in - now and


then from a reputable fishmonger, everything is cool. Not something


we should be encouraging people to be eating. Why? They are too


popular. There's too many being eaten. We need to let the stocks


replenish themselves. There's certain times of year... Richard,


it is their fault for being so tasty! The more aware we are, the


better we become. Yeah. At certain times of the year, ray is fine to


eat. During breeding times, best to stay away. You have made me feel


guilty. I love that. Can't believe you have made me feel really bad.


I'm sorry if I am ruining the planet for you! Anyway, we have


comedian - I was proud of myself for knocking it up! What?! You have


been eating what?! It was beautiful. We have Marcus Brigstocke with us


today. You will know him from his stand-up. You probably won't


recognise him because he's grown a huge moustache to reprise Bernard


Cribbins' role in The Railway Children. Andrea Corr and her


siblings were never out of the UK's chart. Now she is back to talk


about her brand-new album. If you have a question you want to ask


either of them, the best corrs of action is to go to


bbc.co.uk/somethingfortheweekend or you can tweet us at tweet @SFTW.


What will you be cooking for us today, Richard? We will start with


onion, marjoram and creme fraiche tart. Served with a nice salad.


Then we will go on to the chocolate pots with hazelnuts and raspberries.


You have to do the main course first! We will do spiced lamb with


chickpeas. Really a boys' dish cooked in one pan. I like the idea


of that. Dessert which I am cooking with Andrea Corr? We are doing


chocolate pots with hazelnuts and raspberries with mascarpone,


raspberry and hazelnut. Really a dish you could get the whole family


involved in. It is easy, but it's melting, mixing, baking. Can't go


wrong. OK. Finally? Finally, one of my favourites is Oysters


Vietnamese-style, with crispy shallots and coriander. A great


introduction to oysters. The oysters from Dorset, the east coast,


they are fantastic. Louise might try one on the show? You are


putting pressure on me! I might. I will see how they look. Do it!


not very adventurous. Thanks, Richard. All of our recipes can be


found on bbc.co.uk/somethingfortheweekend.


Here is what else is going on in the show today:


It's far from sweetness and light in Sugartown. You can't but help


hear rumours. There is military comedy from Gary: Tank Commander.


It looks like a scotch egg. Life is just a numbers game in The Code.


Simon in the States but Wayne is in New Orleans having been nominated


as best mentor in the barman's equivalent of the Oscars. How has


he done? He lost! Oh! He lost and he's got mad and he is smashing the


place up. Is he? Are they going to chuck him out? They have chucked


him out! Get out! He is still a winner for us. He is. He makes


delicious cocktails. He is not here today. Who is doing it? We have


Tristan Stephenson doing it. Are we going to be drinking that?! He is a


molecular cocktail barman. That will be great for Hallowe'en, a


drink like that. Yeah. We are going to be drinking something like that


later. Richard Corrigan is here. Before you start - tell us how it


began? How did you get into cooking? It started when I was 15.


I was a farmer's son. The elder brother gets the farm. The wrong


guy got it! LAUGHTER I had to find a career for myself. It was a bit


of dairy, vegetables, market garden. Coming from the land going into


food and I'm going back to the land because I intend to start my own


market garden soon. Really? Absolutely. It gives you a great


understanding for ingredients. We must push on with this recipe.


Tell us what we are making? We are doing the onion, marjoram and creme


fraiche tart. Run through the ingredients. I will show you how to


roll out the pastry and bake it blind. More importantly, that is


the salad. These are the melted onions which we have cooked down, a


bit of butter and olive oil. The cheese from Switzerland. I like


this cheese. Marjoram. What is this? Marjoram, which is delicious


with onions. It is delicious. You have to warm it, put it into the


warm onions to get the best out of it. We have a spring onion dressing,


a bit of vinegar, oil and spring onions we will cut really thinly.


What you could do, you could mix the eggs with the creme fraiche.


Me? Oh, oh, what are you smiling at? What am I doing, the eggs?


You could cut a small bit of cheese. You are not there to watch, Mr


Lovejoy! I will cut that for you. You can taste a piece of that as


well. Am I doing all these eggs? Yeah. How long does it take to get


the onions... Am I grating into the bowl? Sorry. I'm an impatient cook.


How long do you have to let the onions caramelise? It means you are


browning them too quickly so they release far too much sugar. Melting


them down until they become soft is what we are looking for. We don't


want the onions to taste charred. OK. Where are your restaurants?


Bentley's Seafood Restaurant in Piccadilly. We have Corrigan's in


Mayfair. This is great. It is clingfilm. There is another use for


clingfilm - your beans - you put that into the fridge for 20 minutes.


You take it out. You cook it - sorry, put it in the fridge for 20


minutes. You take it and you cook it for 15 minutes. Remove the beans,


brush it with egg yolk and put it back in for ten seconds. That forms


a seal on the pastry. Can I check, do I put this all in? Yeah, yeah.


Go for it! The whole thing? This is a recipe for a two-tart mix! You


can make one tart, freeze down the other mixture and use it again.


whisking this? Yes. Put in there a bit of pepper-and-salt. A pinch?


Yeah. Breaking up that salt a little bit to get it... A bit more?


Yes, lovely. Good. Did you train somewhere or did you train on the


job? No, I trained on the job. I started in a local hotel. I worked


with some fabulous people in my time. You can put that in there.


All of it? Yes. I will pop an egg out any minute here! The marjoram,


I will pinch a bit myself. You don't need the stalk. Marjoram is


one of the great things. Marjoram and onions - beautiful. Oh God!


How you getting on there? taking a while. I'm doing all right.


I'm an expert now. Are you? Yeah, really good now. I have been on


this job for ages. Don't bang it. It is a glass bowl. You are telling


me off today! It's... Am I mixing this? Everyone does it. If it chips,


a bit of the glass will go into the bowl and you have a problem. That's


done. See! Are you learning? That could be dangerous. Telling him off


on the first recipe, not a good idea. Simon doesn't bully me!


LAUGHTER I'm loving it. We are finished with that. Fine. It's


little common - doing things so many times, it becomes second


nature. Let it go, I know! I know what I'm doing now! LAUGHTER God!


Mix that up. Do you have a high turnover of staff?! A week?!


you a good boss? Do you shout? Are you a calm man? I would feel that


after so many years doing what I am doing, I'm a passionate individual


and I think there is no room for being a nasty individual in the


kitchen. There is nothing better than going around to everyone at


the end of service saying, "Thank you for working with me." "But


don't mess up!" Do you say, "Get it to the pass ?" That is a two-tart


mix. What do you mean? We can make two tarts with it. Even I know


that! Why don't we make a one-tart mix? We are making two tarts.


is the other tart? We will make it after. We need a lunch later!


not opening up a commercial restaurant. I only want to make one


tart! LAUGHTER A bit of garnish on the top. Don't worry about it


spilling over. It doesn't matter. It really doesn't matter. OK.


minutes on 180. In a small bowl, you can take a little bit of the


olive oil, three parts olive oil, one part vinegar. That is a nice,


simple... You are panicking. Three spoonfuls, that is of the oil, and


one of the vinegar. Lovely. And some salt. He wants me to mess up!


I like the fact you are being challenged. Is this going well?


Fantastic. We are going to take the tart off the tray. Would you like


Normally we talk! No talking about issues or holidays today! You want


some fun in the kitchen, but you want to produce good food as well.


I think that is where I go wrong! What I have done, I have just cut


around the pastry in case it shrinks down. But I love the pastry,


I would finish that for my dinner. That looks great, you can put that


straight in there. That is quite a lot. You have ruined my source!


Just to dress the top of the leaves with that. What have you done?! You


have put a load of onions in there! It is supposed to have onions.


that many! It is just meant to be a few. No, it is not!


That is the tart. The great thing about something like this, a tart,


is... This smells really good. love the tart. That is a main


course, that is not a starter. That is a great lunch, early supper,


whatever. Onions, marjoram, cheese... That is delicious. That


is the starter, what are we making for the main? Spiced leg of lamb,


with chickpeas and roast peppers, a little bit of garlic. This is


really good. All the recipes can be found on our website. This is


found on our website. This is really good, Richard Ford stop this


is a new drama starring Sue Johnson, the old traditions of their run-


down seaside town are threatened by Don't ask where I got them at short


notice. Lilies, that does not bode! They look very thirsty. Go on,


Michael, I have readied the buckets. I hope Jason knows what he is doing.


You know I am not one for tattle, but regarding that boy, a word on


the street is rife. That incident with the Swedish Tourist... Nobody


knows what happened in the aquarium. You can't help but hear rumours.


I think we are in a state of readiness, we might as well get the


staff back on the floor. They are enjoying themselves, let them be.


You are obviously planning a musical -- miracle I do not know


about. I do the books, Jason. He ditched us. What? Why? As good


as. The other people were cheaper, faster, whatever. They were away


last big clients. Did you talk to them, haggle? No, I'd just rolled


over. Sarcastic mate is not a good look! I will pitch in. I will sort


That programme will start to rock tonight at 10:35pm on BBC One and


BBC One HD. Our first guest was the most successful Irish export, along


with her brother and sister, since you two.


# What can I do to make you love # What can I do to make you care?


# We are so young, so young now. # Go on, go on.


# Leave me breathless. # So I listen to the Radio.


# And all the songs we used to No. # I would run away.


# I would run away with you. Such great memories. I could sing


every one of those songs and know all the words. Go on! But they are


incredibly vivid, everybody is so familiar. Welcome to Something for


the Weekend, Andrea Corr. What does it feel like looking back? You were


so huge. Yes. It is quite surreal, to be honest, it was quite a long


time ago, some of them. Runaway was our first video one single. Do you


have good memories? Very good memories. You got to meet everyone


at the time, you were so huge. We have a picture of the with Nelson


Mandela. The Pope. Pavarotti. You were with everybody at the time.


And now you don't, does it feel weird that that time existed?


The longer ago it is, it is a bit more, God, is that us? It is quite


surreal. But it was great. It was quite a natural transition, you had


been singing together, toured with your parents, so singing with the


family, I suppose hitting the big time was a natural progression? I


suppose now you must look back and realise how successful The Corrs


worth. When you were in it, you are swept up? Our household was quite


strange. Because our parents were musicians, it was the most and


music. It was almost like an inevitability that we would get


together and form a band and, to be honest, I think we were blindly


confident about it. Our dad would say, nearly every year, 1995, The


Corrs will rule the world. That did not work out, 1996, he would keep


on going. It is mad. When was and how was the decision to break up


The Corrs, as they were? I know you did not break-up, but to stop


writing and performing? It was just apparent, people had families, it


was time to cast an eye on our personal lives. Caroline was having


her second baby, and she toured while pregnant with both children.


Sharon has children, Jim has a child. It felt like that was... We


should do that. Will you be getting back together at some stage to tour


or do music? We might do. We shared the passion. I think what we did


together was great. Maybe we will once we are all enthusiastic about


it. How are you finding being out there on your own this time? Are


you missing the family, or is it a new and enjoyable experience?


miss them, but this is my second solo record, it was more daunting


the first time. I could just stay quiet back then, but now there


would be silence if I did. I have seen a couple of interviews with


you in between your first solo album and this one, you found out


of love with music a bit? Just from doing it all the time, I kind of...


I realised I would look at my friends and see them with iPods and


listening to music and I just thought, I am not doing that.


Before we were ever in the band, I listened all the time, I would get


a quick song in before I got to school in the morning. It was a lie


opener in a way, going, I have kind of loss that innocent love of it. I


think until I find that again I will not do it. I took a break.


took a year out to learn French? I can't speak French, I won't


understand a word! I just wanted to do... It was not a year out to to


specifically learn French, I just wanted to live a normal life and be


a regular girl. And I wanted to use my brain. Why French? I think it is


a beautiful language. Do you use it now? Yeah, if I go to France!


you have to keep on going to France! Going back to the music...


I want to talk about speaking French! When cooking, you will see


later. The music industry has changed so


much since you were in The Corrs, and I'm sure even since the first


solo album. There is so much competition out there now because


of iTunes and the internet and everything, does that slightly


scare you? You know when you have had so much success, you want to


keep going in the same vein? To be honest, I am only really motivated


by the music and my love of that. I amazing and I write, that is what I


am going to do. My impetus is not to remain top of the charts,


although it is nice if people love your music, but it is about making


records I am really happy with. And fulfilling myself and what I am


supposed to be doing. Your new album is an album of covers, have


you chosen them because you enjoy listening to them or singing them?


When I said earlier about listening to music all the time when I was


younger, making this record reignited the passion that I had


had. Really, the concept behind it was... You know the way that music


is unique and it let you revisit almost vividly what you were going


through when you used to listen to a certain song, when you put it


back on again you remember that, broken-hearted, falling in love.


They have all been pivotal moments in my life, either anecdotally and


emotionally or just musically. But they have all had a big impact on


# The state of independence shall # The state of independence shall


That is the new single, Lifelines, the album, is out now. Are some


songs nicer to sing than others? I don't like singing, it is hard


work! I would not put a sum on the album of that was the way. -- I


would not put a song on the album if that was the wave. I was always


used to singing songs that I or the family had written. From being in a


successful band or whatever, you realise when you are singing it you


are almost trying to prove to a record company that this is a hit.


It is really quite strange. Where is making this record was just


luxurious in that I did not have any of that pressure. They are all


hits! Did you consciously make sure it still sounded like you, not just


vocally but the actual sound of the track had something that was in the


style of what you had done in the past? Not particularly. I think my


voice will always sound like me. That is what will combine it all,


or whatever. But I think that, you know, when it comes to songs, my


focus, singing wise, and the producer, John Reynolds, I think is


of the same mind, it is very much about the story. So everything you


do is further emphasising the story and whatever you are trying to say


within it. Andrea, you will do some cooking


with me later, knocking up some pudding. Yes. If you have any


questions for her all for Marcus Brigstocke, tweet us. Or you can e-


mail them via our website. Are you good with dates? Cooking


dates?! She is married! Not those dates! Remembering dates. Do you


# All that she wants # Is another baby


# She's gone tomorrow # All that she wants


# Is another baby. # For the first time in history,


Buckingham Palace has been opened to the public. More than 4,000


people queued throughout the day to see the State Rooms where the Queen


has received scores of world leaders and where many of her


priceless works of art are displayed. Bill Clinton has arrived


at the White House. The crew of the Space Shuttle


Endeavour have picked up the Hubble Space Telescope as it orbited the


Earth. # So if you are in sight


Coming through! Keep the cameras rolling! Keep the cameras rolling!


All That We Want Is A Little Baby - it was the year Pammy strutted her


stuff in Baywatch! I don't think I have watched an episode! You are


joking! I have watched BITS of it. The good BITS of the BIKINI.


don't think I ever watched it. I don't think it was something - was


it good? It was great. Was it? liked it. Did you? Did you watch it


every week? If I was indoors, yeah. I might have been out, or something.


It was on early Saturdays. Football I suppose. Playing or coming back.


What year was that? '90 something? '90s? '95? That is late. I'm going


'92/'93. Can I have two? '93. will go '95. Good. Simon's absent.


Let's look at some of the best photos and what you were cooking


last week. There are the lamb burgers. They said, "They were very


easy to make." He looks happy. Claire made marmalade cake. She


enjoyed eating it with her boyfriend last Sunday. Do you


reckon they ate the whole thing? think so! Phil made the seared tuna


with mango sauce. He is wearing his new super man apron. It is just


what all men wapbt(!) Your kids get you that. That is the kind of


present kids buy. We want to see more photos of you making our


recipes, so cook a dish, take a shot and send it to us via


bbc.co.uk/somethingfortheweekend. Or tweet it to us at tweet @SFTW.


am sure everyone will be making a main course, Richard. What are we


main course, Richard. What are we going to make? Simon is on his


holidays in California. Richard Corrigan has stood in today. He is


watching the show on the internet. Is he? I bet he is! Not a chance!


He will be impressed with me this morning. Spiced leg of lamb. You


buy the whole leg of lamb and you say, "Please Mr Butcher can you cut


it into 12 pieces?" A spiced leg of lamb. We have the lamb, the cumin,


chilli, garlic, coriander and cumin seeds. We have pre-roasted peppers


and the chickpeas. I need to get this on. I have cooked some garlic


here for ten minutes in some olive oil. This dish needs lots of olive


oil. You have cooked the olive oil with garlic. I will use the garlic


in the end. All right, all right! Don't get busy, Tim. Sorry. I have


more responsibility today. I have been given something else to do.


When you are putting something on a pan, always away from you, so it


doesn't splash back on you. have put all these herbs on there?


Yes. Just the cumin, butter, pepper-and-salt. That is what is on


there. We need to cook this in eight minutes. What I would like


you to do is cut the peppers into nice big pieces, not little thin


pieces. What I would like from Louise, some coriander. Cut into


rough-sized pieces without the stalks. Do you want me to peel


these? Please. OK. Do you invent lots of different recipes? Invent?


I like cooking with ingredients that are in season, that come my


way. Go on, sorry... You put dishes together, a combination of simple


ingredients, hopefully grown in a harmonious environment, working


with nature, and you end up - you down at the table and eating.


many recipes do you have in your head? It doesn't work like that for


you? No, it doesn't. What is in the fridge, I like doing the family - I


check the fridge out, if my wife is watching, they call it the fridge


clearance, which is bits of everything unused and what I have


done here is the coriander and the fennel seeds, I have put into a


warm pan. Smell them. Oh, lovely. Am I putting the coriander in


there? No, you are going to keep that separate. Is that enough, do


you think? A little bit more. more, OK. I can do that. Do you


cook at home? Or does your wife cook at home? I cook at home when


there are large amounts of people coming to dine, but otherwise my


wife cooks and she cooks really well and simply. After being in the


kitchen a lot, there is nothing like a really nice toasted sandwich,


you know what I mean? When you get home from work, the last thing I am


sure you want to do is cook. cook. You are doing well. Can I -


and I don't mean to patronise you - you put the yoghurt into the bowl


with a bit of that ground cumin beside you and... You have to tell


me what to do! When you go out for dinner, where would you choose to


go? I like - there is a restaurant underneath you here and it is Cafe


Anglais. It is great to know the chef. That's fine. It smells


LOVELY! You put all the cumin in, did you? Yeah, fine. A squeeze of


lemon. Lovely. Should I not have put the cumin in? For you, it


doesn't matter! LAUGHTER You have ruined the dish! You have made a


mistake. What we say in the kitchen, you can always add more! LAUGHTER


By the way... I'm sorry. You could say two-and-a-half minutes both


sides, but the great thing - they look good. This is going to be fab.


The chickpeas go in. Right. I will take the peppers you have cut.


do we want the lamb? Rare inside? Pink. I will put in the garlic and


the chilli. I've got the ruined cumin stuff. You have got a lot of


cumin stuff going on there! It is fine. Lots of olive oil. Looks like


a healthy cake! A squeeze of lemon in there as well. If there is


anything left over, apart from the meat, the chickpea, the peppers,


put into a liquidiser, add more olive oil into it and you have a


great little dip. You can eat these cold. You were telling me before


the show you have changed the style of cooking you have done. You went


from wholesome, to fancy... Do I do this? Yeah. I will take some of


that off you. You start off as a trainee and you want to learn from


the masters. Yeah. Then you learn your craft and then you become a


master craftsman - I'm serious about that. You become very


passionate about and you look after everything. Yeah. Coriander in


there. And then you really look what you like to eat. I'm going to


take this off the heat. You could call this a lamb stir-fry. You


leave it there and after that you realise what you want to eat


yourself - that's fine, Louise. Really good. Not that good?! Done.


Then you realise what you like to eat and drink. Then you start


taking all the nonsense out of everything you have learnt. Buying


less, eating, you know... In my case, not a bit too much, possibly!


Really, I mean, I'm coming to that age, you know. I need to stop


enjoying myself. You see that now, that is cooking away. Heat off.


pan! You could go out to the pub for your Sunday pint and come back


and eat that warm. Whatever wine you are going to pull out, a nice


red or something, you know you are going to like it. It smells lovely.


By the way, it's probably cost around �4.50 a portion. That is


maximum. OK. Cool. We are going to put the - it would be nice with a


bit more time to rest this for ten more minutes. Always rest your


meat! We can't do that on telly. Smells nice. Smells amazing. You do


like your food, I know that. I do. I was like lured over by the smell.


That over it. Can you please - hold on, we have not finished yet.


are not going to waste anything. will be smelling good this


afternoon! Good morning, friends! Andrea, please, try eating some of


this. I will make such a mess. stuck in. Andrea will be cooking


pudding with you, Richard. What are you doing? We are doing chocolate


pots with hazelnuts and raspberries. That lamb is really good. If you


fancy those, it will be on our website -


bbc.co.uk/somethingfortheweekend alongside all of the recipes


Richard is cooking today. Too much cumin in that! LAUGHTER


particularly like the cumin. E-mail in or tweet any questions for


Marcus Brigstocke or Andrea to bbc.co.uk/somethingfortheweekend or


tweet at tweet @SFTW. OK, dad's Army, It Ain't Half Hot Mum,


classic military comedies. There is You have told the men about you and


I, you know... Thank you, captain, I was just getting to it. Due to


important MoD business we won't be joining you on the flight out as we


have been asked to meet and greet a visiting dignitary. Ross Kemp.


There you are. Looking forward to it. At ease. You heard the captain!


Carry on! Ross Kemp. Dignitary man. At least he comes out. Did he come


out? I don't mind Ross Kemp. It is his brother I don't like - Phil. He


looks like a scotch egg. I hate eggs. Scotch or foreign. You mean


Phil Mitchell? Aye, his brother. Ross Kemp and his brother, Phil


Mitchell? All right, then, his You can go into battle with Gary:


Tank Commander at 11.45pm on BBC Three. Our next guest is a writer,


an actor, an environmentalist. First he is a comedian who came to


prominence after scooping the BBC New Comedian of the Year award in


Edinburgh. I am trying to do the right thing, 3.00 in the morning,


my wife is feeding our little baby. "Can I help you love?" She goes,


"Clearly, not." You have symptoms of the manboob but you can't lack


Tait so go away you are scaring the child." Bringing kids up is


difficult. Kids are influenced by these violent computer games. We


have been influenced by the games from our childhood, we would have


to go beep, beep, beep, it would be rubbish. No-one would play with


that kid with beep, beep, can I be in your gang, no, you are a bit


Welcome, Marcus Brigstocke. Well done for finding a clip you could


use! Let's go back to your standard, will you be doing more? Is that


your first love? -- let's go back to your stand up. I think of myself


as a comedian. As soon as the Railway children finishers, I am


germinating a load of ideas at the moment for a show, it will be my


alternative vision of how we might build a society. That is an


interesting point. Before the show, you are so bright, how did you get


into stand-up? That is an elaborate trick, I am not that bright. I just


wear glasses! Why did you going to stand up? Without being rude, why


not a politician, or in business? could not be a politician because I


have done some things. I have done some things... I have, that would


make it impossible because of the nature of the relationship between


the press and politics. It would be impossible. They would all be held


against me and used constantly. press is changing dramatically this


week. We will see what is left of the press. But to be honest, it was


comedy that drew me towards having any sort of political view anyway.


I was and a political comedian for a long time, then when the build-up


to the Iraq war happened, I found myself at odds with a lot of


people's views on that. And talking about it on stage, feeling like I


needed to, and once you are in, politically, in terms of social


politics, you can't stop, because you start reading, then the more


you read the more you want to. do you sometimes think, why have I


opened this can of worms? I follow you on Twitter, talking about your


religion. You had got colour, which was all about religion, your show,


you have put it into a book -- you had God COLLAR. It is frustrating,


people want to argue with you. You have opened a can of worms. Surely


that is part of it? I found out early on with my show, lots of


religious people came, a few were offended, but for the most part


they stayed and listened and there was a dialogue afterwards. Some


bloke came up to me after the show once and said, I really liked it


and I just want to say Jesus is ready for you when you want them. I


was about to go in and then I thought, actually, shut up. He paid,


he stayed, he was there for one hour, he listened to what I had to


say, and then he wanted to share with me something that had worked


for him. I thought, just have a moment of humility, it is coming


from a place of kindness. It is not something I agree with, I have not


been able to have Christianity make sense for me, but it works for many


people. You have read the Bible and the Koran in your research, because


you have become a bit obsessed with religion, is that fair? I think so.


I will hold you down and say you have to choose one, which would you


go for? What we need with religion is eerie desires of wall so we know


who to get behind! -- a you really decisive wall. From where I am at


the moment, it would have to be a FE system not involving a great


deal of faith. Zen Buddhism is all about presence in the moment and


does not believe in, for example, reincarnation or the fact that the


Buddha was born from a lotus leaf, it is being present. But I would


argue it is not really a religion, Zen Buddhism is a philosophy.


anybody who wants to argue with Marcus, you are saying you have


full respect and you like religion? There is a huge amount of what


religion provides that makes a great deal of sense to me. Richard


Dawkins describes it as a delusion, but we delude ourselves all the


time. We choose escapes from the reality in which we live all of the


time. It is not something I find baffling. In terms of Christianity,


Islam and Judaism, I find it politically abhorrent. I find all


three of those faiths, the early stories and the descriptions of God,


people describe themselves sometimes as God-fearing, I am


literally terrified of that God, because he is scatterbrained,


genocide will, racist, homophobic and all of those things described


in those holy books. I can't be friends with him and he would hate


me. We were talking before and saying what a varied career you


have had. You have done everything, even from the podium dancing many


years ago, and now the Railway children. It sounds amazing, it is


in the old Eurostar at Waterloo. is so beautiful. You hear stories


about a village fete cancelled because of the wrong sort of pollen


in the tree or whatever, and everyone seems to give up. With


this, the track is owned by somebody, the station is owned by


somebody, the train is owned by somebody else. At every point


someone should have said you can't put this on, but here we are on the


platform with a real steam train careering up the track. There it is,


Bobby is desperately trying to stop the train. Everybody said, I think


we can do this. The train is over 100 years old. Handed over 1


million miles in service. -- and it did over 1 million miles. After the


scene when the train stops just in front of Bobby, there was a


wonderful moment the other night. Just after it happened, a kid just


went, a wow! That is what we are doing! You play Bernard Gibbons'


role, his name is Albert Perks, who has a Yorkshire accent, you thought,


this is the role for me. You asked your ageing to get to the role, and


he did? How is your accent? YORKSHIRE ACCENT: I speak like that


for a while before the show, just to feel like I am in the role, plus


you get to speak to the audience for a while beforehand. It is a


lovely story. You were not sure of the story line, but it is a feel-


good... It is. And there are really good lessons for those who want to


get hold of them. The author's not- so-subtle socialist agenda, for one


thing. But on a basic level, the children have the humility and the


kindness to understand that to ask for help is not always a demand but


is the kind thing to do. They don't know, because they are not


constrained in the same way that most of the adults are, about pride


and hiding things. They just go, we are not managing, please help us.


And then people do. I think that is lovely. There are people on both


sides of the theatre, are their bits you cannot see because of the


train? Part of the reason I was so keen to be in this production is


the staging is breathtaking. The train comes in and that is amazing,


but that are these floating stages moving up and down, sometimes they


are trains and sometimes they are moving scenery, so there are no


scene changes. The story is being told all the time. It is amazing. I


think you can see brilliantly from wherever you are in the theatre.


never got on to how you got into stand-up, we will get that later.


Thanks, Marcus. Marcus will hang around to cook with Richard and


test-drive a couple of gadgets. What are we looking at today?


are going to love, love, love the selection of gadgets this week. We


have an iPad rival from H P, a 21st century boombox and for all of the


wannabe pop stars, a USP microphone. You can look forward to that later.


You can still get your questions in for Marcus or Andrea Corr at the


It is a world of numbers and patterns in The Code. This is a


number we call pyre. Richard Corrigan is cooking some Vietnamese


kitchen with Richard Corrigan on one side, standing in for Simon,


and Andrea Corr on the other. How is your cooking, Andrea? I love


cooking but I am not great at desserts. I followed a recipe once


trying to make a tart and did not really understand blind bake, I put


it into a blind bake them did not look at it! What sort of things do


you cook? Everything, nice roasts on Sundays, I love fish, warm


Mediterranean, olive oil and things. What is better, your cooking or


your friend? I don't know! -- your cooking or your French. Today we


are making a chocolate pot. When you are opening a restaurant and


doing the menu, is the last thought the desert? No, because when you


are opening a restaurant you will be reviewed. Britain has probably


six major papers who will send in their top reviewer, totally


uncorrupted Borg, to do a report. So everything on the menu has to be


good and mean something. You have to get them out of the way. You


can't leave desserts, just forget about it. What do you care more


about, savoury or desert? I like the savoury, but to finish a meal


with a nice pudding is really, really... A nice way to finish.


Baked chocolate pot, you can't go wrong. Milk and cream, check out


the website, put them in the Pam, hot. Chocolate, whatever type you


want. Not so heavy, not so rich. Dark and bitter, it is up to you.


You can always start there and go there. Egg yolks, sugar and


hazelnut liqueur. That is a custard we are making, really. Mascarpone


to finish with, crushed hazelnuts and a little bit more liqueur. It


is funny when you put an Irish guy in there is always some liqueur!


Andrea, add the sugar, whisky it as quickly as you can, not all of the


alcohol, just enough. You'll need your wooden spoon. Would you like


to mix the chocolate? How long have you put this in for? Just bring it


to the boil, infuse the milk and cream. Sugar, egg yolk, a tiny bit


of alcohol. Just get that in. By the way, it is always good to use a


wooden spoon. Oh, Again! Because by whisking it, you get a lot of air


bubbles and you want a nice custard. In fairness, there was a whisker in


my bowl, that is why I used it. Quite misleading. Add the two


together. Surrey, the chocolate and milk into... Hot into cold. Nice


and slowly. Doing well, Andrea. We will open our own pudding


restaurant when our careers fail. That will be great. That is it,


Andrea. That is a pretty simple mix. Then


you fill your pots. You never do desert, then? I tried that and it


wasn't very good. Who used to cook at home for The Corrs when you were


there together? We all cooked and sang at the same time! No! Our


mother did. But we all like cooking. What a nerve would you have done if


you had not made it in music? Was there ever any thought of doing


anything else? I suppose we would have gone to college and figured


out something along the way. I think I would have done theatre. I


think you'll like this kind of inevitable, certain things you will


end up doing. -- I think your life is kind of inevitable. Have you got


any more acting coming up? I'd just finished Jane Eyre in Dublin in


February, but it is music at the moment. Where are we, Richard?


recipe makes six, we are putting four winner. We are putting hot


water in, it is called a bain-marie, which is basically a water bath.


But the culinary term is a bain- marie. Into the oven. Andrea is


translating for me! The hero of learning French came together just


then! -- the Year of learning French. Did you learn with


headphones or have a teacher? here in London, but she was French.


She is French. -- a teacher here in London. 150. You can put them in


the fridge, but I like eating them warm in autumn and winter time.


Here is one we made earlier. We took them out 20 minutes ago, they


are nice and warm in the autumn and winter time, but in the summertime


you can put them in the fridge and have them cold, almost like a


chocolate mousse, which is wonderful. What is that, cream?


Mascarpone and a little bit of the That is really it. You don't need a


lot, a little bit on the side. OK? Hazelnut on the top. We have the


raspberries to garnish on the side. Want to come round and we can try


this, Andrea? Should I go this side? I need you to describe it in


French for us! Please, try. Louise, come on. I can see the silence


while we dip into the chocolate. That is good! Gorgeous. You like


that? Mmm. Coming up in Wayne's absence, molecular mixologist


Tristan Stephenson is going to make a rum cocktail that you have never


seen before. First... Hold on... are doing Oysters Vietnamese-style.


Who is going to be trying them? Depends how much time we have got.


We will make some time for that! is a great introduction to an


oyster dish. All right, I'm up for it. Jamie has spat his tea out!


"She is doing what?!" He is worried I won't be feeling well all day.


First if you can pluck the year that all this happened from your


memory banks, you are a very clever # All that she wants


# Is another baby # She's gone tomorrow... #


Buckingham Palace has been opened to the public. More than 4,000


people queued throughout the day to see the State Rooms where the Queen


has received scores of world leaders and where of her priceless


works of are displayed. Bill Clinton has just arrived at the


White House... The crew of the space shais shuttle -- Space


Shuttle Endeavour have picked up the Hubble Space Telescope...


# Talks to you # Won't talk forever. #


We want to help. OK, fine. Have it your way. Find some place else to


lifeguard. John? John? Sorry, man. If nothing was wrong with your


vision, you would have seen that coming. That is where I went wrong.


I thought it was a drama. I didn't realise it was a comedy! It was a


drama. Brilliant. That was Baywatch on Deja View. Lots of clues to the


year. I'm sticking - 1995 I have gone with. I was '92, '93. It is


not a football season! LAUGHTER What is yours? '92. OK, we will


find out whether or not we are correct before the end of the show.


Wayne's away. We have been bigging him up. Whilst Wayne recovers from


his awards ceremony, we have a special treat. Tristan Stephenson,


what have you got? Let's talk about it. You are owner of Pearl. How do


you describe your cocktails? Multi- sensory. There is an element of


science involved in the preparation of the drink and in the guest


drinking it as well. We are thinking about how they are going


to perceive it. You are like the Heston Blumentahl of drinks. Yes.


Lots of experimenting. You don't go to the bar, they come to you with


ideas. Is that right? Yes. Like a food menu. Sounds good. What is the


first one? We are going to make one, but it is very special. Oh no! We


will have to have bigger gulps! LAUGHTER Make a pint for us!


really important consideration is to take history and bringing it


into the future. It is using some of these techniques, so the end of


July marks Black Tot Day, that was the day when the rum ration was


stopped abroad British ships. I will do a -- stopped aboard British


will do a -- stopped aboard British ships. I will do a rum-based drink.


They used to get rum as a ration? As part of their service. Did they?


It started in the middle of the 17th Century. Every sailor used to


get half a pint of rum a day. You will not get that much from me.


Half a pint?! Mums used to get a bottle of gin. It was round about


the same time. What is in there? have some central American rum,


really sweet. Lots of floral flavours. Almond syrup and some


sugar syrup. Do you experiment? How did you get into the science


element of cocktails? When you start getting passionate about


anything that you do, you look more in-depth into it and see how you


can perfect things. That is a bit of salt I have put in there as well.


Are these popular in your bar? is the kind of drink that we would


serve in Pearl. It is fun. There is a lot going on. It gives people a


reason to go out and drink cocktails rather than sitting at


home making their own which is... It is nice for special occasions.


Exactly. It is more fun. I missed something there, you put salt in?


What is this? That is lime juice. We are looking at 1th century, --


we are looking at 18th Century. Admiral Edward Vernon reduced the


amount of rum and added lime, sugar and spices and we are doing a grog


variation. It is not dissimilar to a rum punch. What was that? That


was water. Water?! You are diluting our drink? And we have to share?!


25ml of water... And a history lesson... 10ml of almond syrup,


10ml of orange curacao. I will let that is it there and we will get


ready for the final part of the drink which is all about the


presentation. This is how you get the drink at the bar? Exactly. We


have dry ice. It creates wonderful fogs or mists when we poor liquid


over it. I have got some cinnamon. It was common on Navy ships for the


pusser to set fire to the rum with gunpowder and he would be testing


how strong the rum was with gunpowder. We are not going to set


light to it. I will need you to help me. Will people try this


today? There is a simplified recipe on the website. I have a


traditional Navy tankard. Tim, if you could get ready with that? I


will ask you to pour that into this bowl, but not just yet. We are


going to light a couple of matches here. Hopefully, not burn anything


too much. We will have a flower. Yeah. It brings out some of the


aromatics of the rum. I will light this. Interesting, this. Let's hope


it lights I'm pouring the gunpowder over the top - go! Keep going, keep


going. Look at that. More? Yeah. Brilliant. Wow! Do you feel like


you are back on Top Of The Pops?! It should smell - it might not be a


nice smell, but it will be authentic to a ship that sailed in


the 18th Century. A little bit of mint on top. Where's the drink?


It's in there. You haven't put it in yet! LAUGHTER I was going for it


anyway! You were going to drink the dry ice! I'm trying to hold back on


your ration. That is delicious. Tastes lovely. Great. Thanks.


Tristan Stephenson has created a less scienceer version of the


Flaming Navy cocktail. If you fancy making it, go to


Numbers create the code to unlock the laws. He sets out to prove it.


This is The Code. Let's take this circular plate here. I will measure


its diameter. 26.4 centimetres. Now its circumference. That is trickier.


82.9 centimetres. Divide the circumference by the diameter, I


get 3.14. Let's take another circle. 12.8 centimetres. So the


circumference is 40.2 centimetres. Divide the circumference by the


diameter I get 3.14. In fact, whatever circle I take, divide the


circumference by the diameter, you will get a number that starts 3.14.


This is a number we call pi. No matter where the circles are, no


matter how big or small, they will always contain pi. It's this


universality of the number pi. In fact, if you get another number it


means you haven't got a circle. Pi is the essence of circleness,


distilled into the language of the code. Because circles and curves


crop up again and again in nature, pi can be found all around us. It's


in the gentle curve of a river. The sweep of a coastline. The shifting


patterns of the desert sands. Pi seems written into the structures


and processes of our planet. can decipher the numbers in The


Code with Marcus on Wednesday at 9.00pm on BBC Two. It's time for


another gadget fix and Lucy is here to provide us with three more


gadgets. Marcus Brigstocke will bring one over in a minute. Let's


bring one over in a minute. Let's start with this. This is a new


tablet on the block. This is the HP touchpad. It is pretty minimalist.


It has one button. There is not a lot going on. Loves your


fingerprints. What differentiates this tablet from the rest of the


gang, this has got cards and stacks. All these features are cards. So


this is the browser card. When you open up a new window, it gives you


a separate card which you can move around, you can stack on top of the


card, hence the stacks and cards name. It is all about multi-tasking.


You can open up lots of things at the same time? Yes. It has a clever


feature called touch to share. If you have a phone that is sporting


the Web operating system, you can transfer web pages between both


devices. So quite unique. The potential for it is massive. You


can transfer maps, photographs, things like that. It will be


interesting to see where they take this. Better than the iPad? Not at


the moment. Its app catalogue is pathetic. It needs a few software


tweaks. Next one. This is the one I am excited about. How much is it?


�400. OK. Marcus, would you come boombox has to be pumping out some


hip hop or summer electro funk. am not sure we have shown this to


be best of its ability! Turn it off and on again! I would like to make


it clear, I did not break it! no! What a shame. We played this


early and the bass is fantastic. It is a boom box. It has done this


again. It is not the product, people. Let's not panic. There we


go. Oh, dear! Just keep it low. This works brilliantly as long as


you can't hear it! This is the TDK two Speaker boombox. It is a really,


really did devise. You have 10 am and FM radio and somewhere to plug


your iPod. You can plug in a flash drives, you can even plug in your


guitar and a microphone if you want to get involved. When I am doing


dance battles and stuff with people, I will probably bring this. And the


volume goes up to 11. It breaks the traditional rules of all new


control! DISTORTION of. Swedes, it is like a Radiohead tune! -- suite,


it is like a Radiohead June. I swear I did not break it! Being the


old school, how many batteries does it take? 12 D cell batteries, so it


is quite had the. It costs �300. -- 12 D cell batteries, it is quite


heavy. This is the Samsung meteor Mike, a


plug and play portable microphone with adjustable legs, so you can


change it for optimum position depending on what you are recording.


It is great for making podcasts, video calling, laying down vocals,


rap or beat boxing! After the massive success with the boombox...


BEAT BOXES. Oh, yes! Let's listen back to that. I just need to and


plug the headphone Jack. That is to test the recording levels. Let's


play that back. Here we go. We have a long the Auld weight, Marcus. --


we have a long wait, Marcus. I like that, you are just slightly off the


beat. It has worked well. Just slightly off. I have single-


handedly destroyed the launch of two excellent gadgets! Shall I have


two excellent gadgets! Shall I have a go on the tablet as well?!


As always, if you want more information, e-mail us. We will get


back to you with all the details. Episode two of the 50s drama about


the golden age of TV news. Benn Whishaw is fighting battles on many


fronts, including class. This is The Hour.


You don't like me? It is not personal. You went to a minor


public school in... Sherborne. Where you excelled at cricket,


rugby and fives. I bet you were head boy. Then Cambridge, everybody


hoped for a first, but you partied more than you should. Your parents


were disappointed, but it was an upper... Lower second? Third?! But


still, you had fun. Indeed. Whereas monks like me slaved away at a


second-rate university with little of what you would call a good time


for an unrecognised first, most of it in a haze of misery. And then?


Welsh Guards. You have seen service? You have got a medal? Two?


Absurd. So after victory at the D- Day landing you came home and set


your sights on television presenting. You started at a small


regional station, possibly Manchester? On the sports desk,


occasionally the outside broadcast. And before your poor in significant


producer could say, how did that happen, he is watching you on


television, while he, after 40 years of service, is stuck in


Manchester. It is not personal, I do not like privilege. You are a


snob! You can spend 60 minutes watching


You can spend 60 minutes watching The Hour on Tuesday nights at 9pm


on BBC Two and BBC HD. Mark is Brigstock is in the kitchen


with us, are we good at cooking? Before I launched my own technology


show! I enjoy cooking, and I love oysters. We will open them and


dress them, but we need to go through the basic ingredients for


the Vietnamese dressing. Rice wine vinegar, finely chopped shallots,


sesame oil, pickled chilli and ginger. -- pickled ginger and


chilli. You have to go slow for me. That is all chopped up and put in


there. Could it for at least 10 minutes until the vinegar almost


evaporates. And then you can start opening the oysters. I have cracked


the back of them to make it a little bit easier. Then I will get


some seaweed. I take it you have done this before? I have not.


but I am not very good. I have made it a little bit easier, because I


would like to go to one of your showers without seeing you in


bandages. The this is pretty healthy and good for you? A bad


oyster smells like a rotten egg. good oyster smells pretty dodgy!


We're just going to put them on the seaweed. Or maybe it is this the


way that smells? It just smells of the sea. -- or maybe it is the


seaweed that smells? You can use your oyster knife to turn them over.


You can go onto the next one. Are our oysters and things like


that...? They are Dorset rocks, they can go milky at this time of


year. But these ones are beautiful. You can put them straight onto the


seaweed. I forced Kathy Burke to eat oysters are my I've Never Seen


Star Wars radio show, and she was six. It is the texture that many


people find difficult. Here we have a little bit of the pickling liquor


that came with the ginger. A little bit of fish sauce. A tiny bit of


soy sauce, not a lot. A little bit of sugar. And we keep the lines --


the line was there, just like that. Ricky says, should, do have


boundaries or are some jokes just too far? Or do you think there


should be no limits on comedy? don't think there should be


prescribed limits as such. I think it is important for people to


discern what they like. If a comedian is needlessly offensive


and that is all they can trade off, then hopefully no one will find


them funny. Although if you find an audience that is put --


sufficiently perverse, sick and stupid they will enjoy it. But the


responsibility should be on whoever is writing the jokes. I have my own


boundaries of taste and stay within them. They are not the same


boundaries for everybody. Is that when you get weird stuff thrown at


you? Like a pathetic leg? I had one thrown at me, then the compere of


that show is John Bishop, he made it a story that he told on stage,


he told lots of other people, so someone did it again one year later,


they flung their leg at me. You think I would be prepared second


time around, it was worse. What is the oysters, put them on the


seaweed. Dressing over the top, fish sauce, soy sauce, ginger and


lime juice, a touch of sugar. Them the coriander and the crispy


shallots. Then before you eat them, just another squeeze of your line.


They look fab. Just squeeze it with your hand, you get more lime juice.


Are you going to eat one? Over there! While we finish these we


will go over to Tim and Andrea with will go over to Tim and Andrea with


some Deja View news. Louise will have to eat an oyster


on televisions in! The year was 1993. It was 1992/93. You did well.


This is the exciting bit, how long do we have before the end? A few


minutes? Louise... I will have to take a minute. Don't all watch me!


It is not for your entertainment. You are on television, people will


be watching! I will have an onion. Do you like wind, Andrea? I think I


I don't like coriander, I will pick my coriander off. That is a little


bit picky, isn't it?! I might be picky, but it is just something


that happens. The tart is fabulous. Louise, you promised to do it.


bite one! Not the shall! Not to the shell! That is absolutely delicious.


Are you sure you do not want one? Let's all do oysters. Louise, are


Let's all do oysters. Louise, are you not having a go? I am having a


go. It is like one of those uncles, go. It is like one of those uncles,


he just keeps going on. Ready? You have one minute. You have 45


seconds, Louise. I am embarrassed now, people will be at home


thinking, what a wimp. This is great television. Go for it! All in


one! Don't watch me! Wow. I feel like I am on I'm A Celebrity, Get


Me Out Of Here! What did you think? Me Out Of Here! What did you think?


It tasted lovely. The sauce tasted lovely. Is there tomato in the


sauce? No. That is all we have time for, many thanks to Andrea Corr and


Marcus Brigstocke. Next week we are joined by Lee Mears and Natalie


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