Tim Lovejoy and Louise Redknapp are joined by Andrea Corr and Marcus Brigstocke, and Michelin-starred chef Richard Corrigan cooks up a storm in the kitchen.
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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
Live cooking, the best of this week's TV and celebrity chat to set up your Sunday.
Tim Lovejoy and Louise Redknapp are joined by Andrea Corr and Marcus Brigstocke, and Michelin-starred chef Richard Corrigan cooks up a storm in the kitchen.