:00:13. > :00:22.Good morning. It's 10am. It's Sunday 31st July. We are joined
:00:22. > :00:27.today by Theo and Adam. They are treading the boards in legally
:00:28. > :00:31.blond. Top chef Angela Hartnett. We are
:00:31. > :00:41.all here to do some cooking, gadgets and look at next week's
:00:41. > :00:50.
:00:50. > :00:55.telly. Good morning, welcome to Something
:00:55. > :01:01.For The Weekend. Louise is hot off on I think her seventh or eighth
:01:01. > :01:07.holiday of the year. She's single- handedly keeping tourism going in
:01:07. > :01:12.the world. She's off to Spain, I believe. Alex is here. Nice to be
:01:12. > :01:15.back. Simon is off touring around California with his kids. So Angela
:01:15. > :01:21.has stepped in here. You have just come back from your holiday. This
:01:21. > :01:25.is the end of a three-week break. This is the first day back in work.
:01:25. > :01:33.Where have you been? Well, I ae been to Cardiff. Very exotic this
:01:33. > :01:40.time of year. Very hot. Good beaches Lovely clean sea. There are
:01:40. > :01:45.some lovely beaches in the Gower. My ex-wife came from that area.
:01:45. > :01:54.The beaches are amazing. These huge beaches. Get yourself down there.
:01:54. > :02:03.had a lovely week in Sicily as well. Lovely food and fine. I bet it was
:02:03. > :02:09.hot. It was 42. On my mother's side they are Italian. Italian-Welsh.
:02:09. > :02:18.It's very bizarre. When you go back to Italy in the summer, I'm not
:02:18. > :02:24.going to imitate a Welsh accent. Is your mother coming.
:02:24. > :02:32.That bloke in EastEnders, Ian Beale - I liked him. In Wales there is a
:02:32. > :02:38.lot of people with dark hair. the Italyons -- Italians. You have
:02:38. > :02:43.the Welsh Italians. I am part of the Welsh Italian mob. Where do you
:02:43. > :02:47.go on your holidays Italy. Go to America, because my brother lives
:02:47. > :02:51.out there. I am a European. have a restaurant that you have to
:02:51. > :02:56.keep working. Do you manage to take time off? Totally. I believe in
:02:56. > :03:00.time off. If you are there all the time, no-one gets to do other stuff.
:03:00. > :03:05.These guys want to manage. They want to learn, run their own
:03:05. > :03:09.kitchen. If you are there breathing down their necks all the time.... A
:03:10. > :03:15.great guy runs the restaurant and another one manages it. Where's the
:03:15. > :03:20.best place in the world for food? think London does great. We have
:03:20. > :03:23.such a range. I think New York is a fantastic place as well.
:03:23. > :03:29.Produce wise probably Europe because of the sun. We don't get
:03:29. > :03:34.the sun over here, so we don't get the fruit necessary. It would be
:03:34. > :03:42.tough to have a bad meal now in this country. Where are you going
:03:42. > :03:47.to your holiday Norway. You are going to have a lot of fish.
:03:47. > :03:55.I'm going fishing. I am looking for trolls and stuff. Do you like beach
:03:55. > :04:00.holidays? Do you tan? Tanning is 1980s.
:04:01. > :04:04.are right. There is no such thing as a healthy tan. Skin is your
:04:04. > :04:09.largest organ. You have to look after it. It was the royal wedding
:04:09. > :04:16.yesterday. So we have some footage here of them. What do you think of
:04:16. > :04:21.the dress then? Gorgeous. Very nice head piece. Does she scrub up well?
:04:21. > :04:28.That is the head piece her mother wore.
:04:28. > :04:34.Apparently she is staying as Zara Phillips. What do you think about
:04:34. > :04:43.that? If you have Phillips or Jones you would change. Drop of the hat.
:04:43. > :04:50.Just like that. So our guest today burst on to the music scene in 00 9,
:04:50. > :04:59.Theo has come fourth in the BBC's sound of 2010. Not only that they
:04:59. > :05:08.did a duet with Kylie Minogue. the winner of Any Dream Will Do,
:05:08. > :05:13.Lee Mead has teamed up with access Natalie Casey to tread the boards
:05:13. > :05:16.in the West End. It is superb. went to see it, didn't you,
:05:16. > :05:20.yesterday? Silt one of the best shows I have seen in the West End.
:05:20. > :05:24.They have to do the bend and snap thing. All the girls who have come
:05:24. > :05:33.in here have bad backs because they have to do it so many times. They
:05:33. > :05:39.have to roll, like this. Show Alex. What do I have to do? You go like
:05:39. > :05:46.that. Bend and snap. Very well done! Then aparently all
:05:46. > :05:49.the fellas love you. If you have a question you want to ask e-mail via
:05:49. > :05:57.our website. We will try and ask them. Remember
:05:57. > :06:03.to tell us your name. That very -- is very important. We'll do four
:06:03. > :06:08.dishes. The first one, these lovely Thai fish cakes, with the devil's
:06:08. > :06:15.herb, coriander. Not another one who doesn't like it. I do, we have
:06:15. > :06:19.an afilllation with old coriander. A chef doesn't like it. You cannot
:06:19. > :06:27.have Thai food without coriander. It goes well with this dish, so I
:06:27. > :06:32.will use it. I might make Tim chop it. I cannot get over it!
:06:32. > :06:37.The next dish, no coriander, so we have some brilliant meatballs. You
:06:37. > :06:45.cannot get better than that. With lovely potatoes, cooked in the oven,
:06:45. > :06:55.finished with a lovely tomato sauce. Fantastic! Our third dish is a am
:06:55. > :06:56.
:06:56. > :07:06.retty cake, which is from - amaretti cake. A bit of cream - who
:07:06. > :07:11.wouldn't....? Lovely! Lovely tortelli. You have with it pepper,
:07:11. > :07:15.nutmeg and Parmesan cheese. show today is sponsored by the
:07:15. > :07:19.Italian tourist board. A great place for a holiday. I think Italy
:07:19. > :07:25.and Wales, the way they went there is because it is a sing-songy
:07:25. > :07:34.language. All our recipes can be found on our
:07:34. > :07:40.website. On today's packed show:
:07:40. > :07:50.Millionaires are back in Dragons' Den. Please, can I start again?
:07:50. > :07:51.
:07:51. > :07:59.Biology ist John Hutto spends a year living with turkeys. Jazz gets
:07:59. > :08:03.behind the wheels of a new car in Small Teen Big World.
:08:03. > :08:07.Looking forward to all of that. Something for the weekend would not
:08:07. > :08:12.be complete without a -- Something For The Weekend would not be
:08:12. > :08:18.complete without a cocktail. What have you brought home from the
:08:18. > :08:23.States I got a nice fridge magnet. Was that the runner-up prize,
:08:23. > :08:31.Wayne? Nice one! He was in a competition. You were
:08:32. > :08:40.best barman of the world, nominated. He didn't win. What cocktails are
:08:40. > :08:46.you making for us today? A classic New Orleans drink, New Orleans fizz.
:08:47. > :08:51.A big summer drink there and goes back over a century. Also a nice
:08:51. > :08:56.prohibition drink, a New York Sour. I spent a couple of days in New
:08:56. > :09:04.York on the way back. At the beginning of the show when I
:09:04. > :09:11.first saw him I said, "hard luck." He said, "American judges."
:09:11. > :09:15.Right, we'll do some cooking. Angela, we will make Thai fish
:09:15. > :09:20.cakes with coriander. This intrigues me. I really don't
:09:20. > :09:27.like coriander. People who don't like it really don't like it. It is
:09:27. > :09:31.not like I don't like rosemary. What is not to like The perfume. It
:09:31. > :09:36.is too strong. You have to do what people want and what goes with
:09:36. > :09:41.dishes. We'll do these Thai fish cakes. Coriander works. You could
:09:41. > :09:51.not put in parsley and basil. It is too weak in flavour.
:09:51. > :09:55.
:09:55. > :10:01.What about you tasting it I go fish paste, chilli, lime juice, a
:10:01. > :10:06.touch of fish sauce. We will finish it with this fantastic Thai dipping,
:10:06. > :10:12.which is with tomato ketchup, vinegar and mint and coriander.
:10:12. > :10:18.I'll do the fish. If one of you guys can chop the spring onions and
:10:18. > :10:22.the other the coriander. What do you want me to do - the
:10:22. > :10:26.coriander. Usually they don't let me use knives on this programme.
:10:26. > :10:31.That is because I am here. I am a female chef. They cannot be sexist,
:10:31. > :10:35.you see! How did you start cooking? I have
:10:35. > :10:40.come from a family that cook allot. We were brought up with a lot of
:10:40. > :10:45.food in the household and stuff. So it worked. I just enjoyed it. I
:10:45. > :10:47.have always, excuse me - the noise - I was always good at it and liked
:10:47. > :10:52.the idea of owning my own restaurant. I thought it would be
:10:52. > :10:57.fun. I never thought I would get to this level,vy to say. I am happy
:10:57. > :11:01.it's all gone well. Do you love it? I think to do the hours we do, you
:11:01. > :11:05.have to like it, at least. I would rather do more hours in a job I
:11:05. > :11:13.like, rather than do a job that's not for me. You know? That's my
:11:13. > :11:19.feeling about it. How fine do you need this coriander? That's fine.
:11:19. > :11:23.I've put the fish in here. We've whizzed it about a bit. We have the
:11:23. > :11:27.fish paste, the chilli. Both these ingredients can go in there, guys.
:11:27. > :11:34.If you don't mind, that will be great. I have seen you whip it up
:11:34. > :11:37.with a knife. That's good. Careful you don't cut your fingers.
:11:38. > :11:42.Is your speciality stuff then Italian? I'd say. It is stuff I
:11:42. > :11:49.like to eat. It is something I like to cook. It is what I know about.
:11:49. > :11:52.If you know about it, stick with it. That's the thing. I get a meal at
:11:52. > :11:56.the chef's table in the connought, where you were cooking, a lot of
:11:56. > :12:06.people with us. It was delicious. A lot of people with us were
:12:06. > :12:08.
:12:08. > :12:17.vegetarians. Is that hard for you to do when you are cooking?
:12:17. > :12:22.That's how I made my millions. did you eat? Was it that memorable?
:12:22. > :12:27.You would have had pasta, fish, a meat thing. You know what, to be
:12:27. > :12:33.honest, vegetarians, we had a vegetarian men on. It is amazing
:12:33. > :12:38.how many people go -- menu on. It is amaze how people go for that
:12:38. > :12:44.kind of menu. I eat a vegetarian dish. When you do a tasting menu
:12:45. > :12:49.like you did, it must be hard for you. The worst is when I had an
:12:49. > :12:56.actor come in and he has nothing. He is a total have began. It was
:12:56. > :13:01.Boxing Day. So you had nothing coming in from suppliers. We had a
:13:01. > :13:11.turkey feegs. We were rummaging in the -- feast. We were rummaging in
:13:11. > :13:12.
:13:12. > :13:17.the fridge. Put some in your hand and like this,
:13:17. > :13:23.mould them into little cakes like this. I will fry them off.
:13:23. > :13:27.Shallow fry them, will you? Shallow fry them. Chop some more coriander
:13:27. > :13:30.and mint for me. Perhaps you want to do that as well. It's the egg.
:13:30. > :13:36.You found it with the egg. That will keep them together when I
:13:36. > :13:42.start to fry them. Any potato in these? No. They will
:13:42. > :13:46.go straight into the pan now. Three and four. That is perfect. You are
:13:46. > :13:51.very good at this. Simon has taught you well. I have been on the show
:13:51. > :13:56.four years now. You should be. You have learnt
:13:56. > :14:02.something! Can you deep-fry these as well? It is safe tore shallow
:14:02. > :14:07.fry them. They could fall apart if you deep fry them. They are nicely
:14:07. > :14:13.staying together. If you did deep fry them they might fall apart.
:14:13. > :14:18.am not sure this mint looks brilliant. You cannot get your
:14:18. > :14:25.rocking motion right. Someone told me to do this. Is this right?
:14:25. > :14:31.your point on the thing and rock. You don't have to go that high.
:14:31. > :14:35.Good. Don't cut your fingers. Once you have chopped that put it
:14:35. > :14:41.in there. That's perfect. All of it? I will
:14:41. > :14:46.give it a little mix there. That will be our relish.
:14:46. > :14:49.Do you cook in your restaurant? cook a fair amount. I'm not quite
:14:49. > :14:51.as absent as some people would think. I think people see you on
:14:51. > :14:55.the telly and think you are permanently away from your
:14:55. > :14:59.restaurant. It is important that you are there. I am definitely
:14:59. > :15:04.there a few nights a week, doing lunch services. You need a really
:15:04. > :15:11.good team around you. Diago has worked with me ten years now.
:15:11. > :15:21.were once the team of Gordon Ramsay, weren't you? Yes. You worked with
:15:21. > :15:24.
:15:24. > :15:29.him. He is amazing. Did he do all every element of the dish is as
:15:29. > :15:33.important as everyone. He gets a lot of bad press, Gordon. We went
:15:33. > :15:38.to do an item in Claridges in the kitchen with him and he was lovely,
:15:38. > :15:43.really nice. He is a great guy. nice guy. Really nice guy. We are
:15:43. > :15:47.going to baste those to make sure they're cooked inside. He is great,
:15:48. > :15:50.Gordon. I worked 17 years with him, so you don't work that long with
:15:50. > :15:57.someone if you don't get on with them and it works well. When he
:15:57. > :16:04.starts swearing and shouting at you... Then you pwpl immune -- you
:16:04. > :16:11.become immune. Do you shout in your kitchen? I try not to because then
:16:11. > :16:15.you get as stressed out. I do that womanly thing, I am not angry, I am
:16:15. > :16:21.just disappointed, to really make you feel bad. We put these together,
:16:21. > :16:25.did we? The ketchup, honey, vinegar in a pan, bring it to the boil
:16:25. > :16:28.until you have this thick consistency and add mint and
:16:28. > :16:35.coriander and chop the onion, obviously. Are you going to try
:16:35. > :16:41.this? Of course. A big mouthful of coriander? No, I am going to try
:16:41. > :16:46.the fish cake and dipping sauce, that is what I am going to try.
:16:46. > :16:51.There is coriander in the fish cake. I am going to eat around it.
:16:51. > :16:57.admire you for doing that. Don't you think that - sorry
:16:57. > :17:05.everyone to bang on about it, don't you think coriander arrived a few
:17:05. > :17:11.years ago and has taken over the world? There was an article that
:17:11. > :17:18.said people that are smart like coriander. I have read because it's
:17:19. > :17:22.I am not as evolved, we think it's still poisonous. They're lovely.
:17:22. > :17:27.That's delicious. Thank you. Really good, apart from the
:17:27. > :17:32.coriander. You can't taste the coriander in the dip. I suppose
:17:32. > :17:39.when - we will, we would be able to. What are you making for main
:17:39. > :17:45.course? Fantastic meatballs with a lovely tomato sauce and oven
:17:45. > :17:50.roasted potatoes. As As -- as always, you can get all the recipes
:17:50. > :17:58.on our website. Time now to have a look at a new series of Dragons'
:17:58. > :18:06.Den when entrepreneurs tried to -- try to secure cash for their
:18:06. > :18:16.schemes from the millionaires and joining the panel is a new dragon,
:18:16. > :18:18.
:18:18. > :18:21.The present club is a toy shop with a twist, it's the first ever
:18:21. > :18:30.children's website to take contributions towards children's
:18:30. > :18:40.presents. The website treats children to an
:18:40. > :18:48.
:18:48. > :18:58.online experience, they create OK. Sorry, there's 5,000 games and
:18:58. > :19:08.
:19:08. > :19:16.Children can... Sorry, please can I start again?
:19:16. > :19:26.Sorry. You are doing OK. Carry on. You're doing OK. Tell us.
:19:26. > :19:27.
:19:27. > :19:37.The website basically I have around 2,500 - 25 suppliers. I am sorry, I
:19:37. > :19:38.
:19:38. > :19:47.can't. I have completely lost it. Sorry. You can see the new series
:19:47. > :19:57.tonight at 9.00pm on BBC2. I love a bit of Dragons' Den. So do I. Our
:19:57. > :19:59.
:19:59. > :20:09.first guests released their first album Happiness less than a year
:20:09. > :20:09.
:20:09. > :20:56.Apology for the loss of subtitles for 47 seconds
:20:56. > :21:06.# I know that I hold you some day # Until you come back where you
:21:06. > :21:08.
:21:08. > :21:15.belong Adam and Theo from The Hurts...
:21:15. > :21:21.Sorry Hurts. It's so hard when you are just called Hurts for thick
:21:21. > :21:25.presenters like me. Can we call you The Tim? You can, that's good. I
:21:25. > :21:30.like that idea. How are you doing? You have been touring a lot
:21:30. > :21:35.recently, where have you come back from? Germany last week and a whole
:21:35. > :21:40.festival run this summer. Probably about 20 countries or something.
:21:40. > :21:45.It's great. Latvia, Estonia, Poland, amazing places. I follow you on
:21:45. > :21:49.Twitter and you are always in Russia or Eastern Europe. You spend
:21:49. > :21:53.a lot of time there, how come that happened? It's bizarre really, it
:21:53. > :21:57.was the first place in the world, Germany and Russia, before England,
:21:57. > :22:02.were the first places to like our music and we have this strange sort
:22:02. > :22:08.of existence where when we go there we do arenas and stadiums and stuff
:22:08. > :22:15.and it gets bigger, the further east we go. All these places you
:22:15. > :22:19.would never go, Macedonia, to Ukraine. We never left Manchester
:22:19. > :22:26.for years. Now you are on the road all the time. You are so massive in
:22:26. > :22:30.Russia that you are checking into hotels under different names like
:22:30. > :22:35.Lorraine Kelly, does she know about this? Maybe we should start using
:22:35. > :22:42.different ones, I am going to use yours soon. I am not well known in
:22:42. > :22:48.Eastern Europe. And write stuff on the walls. Tim's wrote something
:22:48. > :22:54.rude. How did they find your music, via the internet? YouTube for us,
:22:54. > :22:57.we made a video for 20 quid years ago and it's had millions of views,
:22:57. > :23:02.it's got us around the world. they buy a lot of records in
:23:02. > :23:07.Eastern Europe? It's more a live thing for them. The concerts are so
:23:07. > :23:13.big and the industry is in a tough way, the further you go they value
:23:13. > :23:16.the live performance a lot more which is great, because you can
:23:16. > :23:23.consistently go back. We went to Taiwan as well, which was amazing.
:23:23. > :23:28.The further you go there, yeah. big are audiences you are playing
:23:28. > :23:32.to? It depends. We are doing an arena tour in October which is
:23:32. > :23:38.5,000 and up. Where is that in Russia? Eastern Europe and Germany
:23:38. > :23:45.and Poland. We do Brixton Academy and here and stuff. Do you speak
:23:45. > :23:50.Russian. You only need to know five words in each language and you can
:23:50. > :23:56.pass yourself off. Yes and no and really and definitely and then
:23:56. > :24:02.maybe. By the tone of someone's voice you can tell what they're
:24:02. > :24:04.doing and they go de-de and you go really? You are all over the place
:24:04. > :24:09.and we mentioned you did Glastonbury, what's been your
:24:09. > :24:12.festival highlight so far? That was the big one for us. As a band you
:24:12. > :24:17.grow up dreaming of doing something like that, all the UK ones are
:24:17. > :24:22.really good for us. We had a festival in Bulgaria, 20,000 people,
:24:22. > :24:28.that was good. There you are in Glastonbury. Very smart, always
:24:28. > :24:34.very smart. When was the decision made you were going to dress smart,
:24:34. > :24:37.or have you always? We went for a job interview and our house
:24:37. > :24:43.gotburgled and they stole the rest of our clothes. I work in a bank
:24:43. > :24:47.and I just got in! We were on the dole for four, five years and we
:24:47. > :24:51.used to do it to get a bit of dignity back. If you walk in it's
:24:51. > :24:55.hard enough as it is and if you dress smart people like listen to
:24:55. > :24:58.you. That's what they say, look good, feel good. When I first read
:24:58. > :25:02.you were from Manchester I was shocked because I assume, terribly,
:25:03. > :25:08.that all people from Manchester from the jacket zipped up and the
:25:08. > :25:13.swagger going on. I don't think I ever asked a band in my life this,
:25:13. > :25:18.how do you meet, because it's an interesting story? Yeah, it's
:25:18. > :25:23.romanticised a bit more than it is, we were at a nightclub about 4.00am
:25:23. > :25:27.and we didn't know each other and our our friends were fighting each
:25:27. > :25:32.other and obviously we were too drunk to fight and we just went. It
:25:32. > :25:37.was like, are you having that or not. It was like no, and it went on
:25:37. > :25:42.from there. The next day it started. It's like, you would imagine it was
:25:42. > :25:45.a Studio 54 situation, it wasn't. You just exchanged phone numbers.
:25:45. > :25:50.Like what are you doing tomorrow, signing on, what else, nothing else.
:25:50. > :25:56.Do you want to make a good song, all right. You did your first video
:25:56. > :26:03.for �20 and put it on YouTube and on this album the song Devotion is
:26:03. > :26:13.a duet with Kylie Minogue, how did you go to having Kylie on your
:26:13. > :26:14.
:26:14. > :26:18.album? We sent her a fax and said we are a big fan. The fax obviously
:26:18. > :26:21.didn't get through! It was the last thing we did for the record, we
:26:22. > :26:26.finished it and felt there was a space for her, only her because we
:26:26. > :26:31.loved her so much and we kind of got the guts together and then went
:26:31. > :26:36.and sent her an e-mail and she got back and it was a bizarre end to
:26:36. > :26:40.the story that she did it. It was great. When are you going to write
:26:40. > :26:44.new material? We are getting on the train now, going back to do some in
:26:44. > :26:49.Manchester. We felt maybe make one album, blaze of glory, disappear to
:26:50. > :26:56.Russia but it's not worked out like that, because everyone is like when
:26:56. > :27:02.is the next one. We have had a text asking are you planning a UK tour.
:27:02. > :27:06.At the beginning of November we do Glasgow, Brighton and Brixton
:27:06. > :27:11.Academy, it's the end of our run. You can use more than five words
:27:11. > :27:15.there. Yeah, but probably still use the same ones! I read recently that
:27:15. > :27:19.you said the reason why you haven't written new material is you are not
:27:19. > :27:23.misral enough yet. Is -- miserable enough yet, is that the reality of
:27:23. > :27:30.writing, you got to be depressed. On tour it's difficult to write
:27:30. > :27:34.music, we feel, most of the time you are having a good time. Now we
:27:34. > :27:37.are starting to get it. You do need it, it's a product of the difficult
:27:37. > :27:41.seurgs it does come out -- circumstances it does come out.
:27:41. > :27:44.That's how we learned to do it by trying to escape. Maybe we will
:27:44. > :27:49.have to engineer something bad to happen. Do you share writing
:27:49. > :27:54.responsibilities? Yeah. He spends all his life on a golf course.
:27:54. > :28:03.have to caddie for him and we write songs. I would love it if he
:28:03. > :28:10.caddieed for me. You are compared to a lot of people like Depecho
:28:10. > :28:20.Mode. I think you are a bit Aha. Nothing wrong with that, is there.
:28:20. > :28:21.
:28:21. > :28:25.What upsets you, which comparison? Aha probably! Stop stirring.
:28:25. > :28:30.obvious ones always come up. Depends where you go, in the
:28:30. > :28:38.Ukraine, they think we are the next Backstreet Boys or something.
:28:38. > :28:41.are not. I like to think we were like Morecambe and Wise. That's
:28:41. > :28:47.what I am going for. All right, thank you. They're staying with us,
:28:47. > :28:54.so if you want to ask ask Hurts a question or our other guests then
:28:54. > :29:00.you can tweet or e-mail via our website. Please remember to send us
:29:00. > :29:10.your name. Do you cook? I do. will see how good you are later.
:29:10. > :29:16.
:29:16. > :29:26.Time to put your thinking Caps on and guess what year DJ Pied Piper
:29:26. > :29:29.
:29:29. > :29:32.and the MCs topped the chart with Do You Really Like It?
:29:32. > :29:35.Princess Diana's former Butler is accused of taking more than 300
:29:35. > :29:41.items including letters, photographs and clothes belonging
:29:41. > :29:46.to the Princess, Prince Charles and Prince William. A ban on all live
:29:46. > :29:50.animal exports is being considered by the Government following the
:29:50. > :29:54.foot and mouth outbreak. The disease can be passed on by
:29:54. > :29:58.breathing the same air... It really is over for Peter Mandelson, in
:29:58. > :30:02.resigning from the cabinet today for the second time he surely is
:30:03. > :30:11.out of top flight politics for good. I am today resigning from the
:30:11. > :30:15.Government. # Do you really like it...
:30:15. > :30:22.You lot are looking very cheerful. What are you plotting? We are
:30:22. > :30:27.trying to think of ways to cheer up Barbara. You got any ideas?
:30:27. > :30:37.Something's put a twinkle in your eye. Tell her every cloud has a
:30:37. > :30:38.
:30:38. > :30:43.silver lining. That's great advice, Right, I may have asked you this
:30:43. > :30:53.before, but what year was that? What year do you think that was?
:30:53. > :30:56.
:30:56. > :31:00.is that era when you go to maglufl. I go for 1997. 1998. I think it's
:31:00. > :31:03.2001. Because you have been listening over there. That's why.
:31:03. > :31:08.think so. We can flash back to the recipes
:31:08. > :31:15.you all cooked last week. Who got their photos on the fridge? Here we
:31:15. > :31:21.have Sue and David Whitaker. They have retired and are living in the
:31:21. > :31:30.Algarve. They made the tart last week. Look at the cat, she's had a
:31:30. > :31:35.stroke. Is it a gag? No, she's a bit gammy. That's 18. My cat was 24.
:31:35. > :31:40.24? I thought it was a record. It wasn't. 38 is the record. I should
:31:40. > :31:50.not say this on the telly. What happened to it? Died. Natural
:31:50. > :31:54.
:31:54. > :32:03.causes, Tim. We've got here, left to right, Maddi and Rebecca Peddle
:32:03. > :32:10.and their friend Isobel Poulter. This couple made the chocolate pots.
:32:10. > :32:17.This is the first desert they have attempted.
:32:17. > :32:24.Good. If If you cook one of our dishes send a name and photo, with
:32:24. > :32:30.or without a pet to our website: You could be on the fridge next
:32:30. > :32:40.week. So, we made the fish cakes. They were delicious. We will now
:32:40. > :32:42.
:32:42. > :32:47.chop the parsley. We have some lovely beef there. Lovely minced
:32:48. > :32:52.beef. Fresh parsley. Some egg to bind it. Onion and bread, soaked in
:32:52. > :33:02.milk. You know you get meatballs when it is a burger mix it is too
:33:02. > :33:08.hard. The softness with the bread mixes into it. Is that steal?
:33:08. > :33:12.cook them separately. Add tomato sauce, a touch of rosemary, garlic,
:33:13. > :33:19.tomato puree and finish it, if it is too acidity with a touch of
:33:19. > :33:29.sugar. A top tip there. I am going to taste all the way through.
:33:29. > :33:29.
:33:30. > :33:36.you don't mind chopping. You mix I'll chop. I like chopping.
:33:36. > :33:44.Sheer the tork. This is flat leafed parsley. What happened to normal
:33:44. > :33:49.parsley? Has it died a death? that Italian influence. Everybody
:33:49. > :33:55.likes flat leaf parsley. Is it easier to cook with? It has a
:33:55. > :33:59.stronger flavour. Some salt in there. A little bit
:33:59. > :34:04.more I think. Some pepper as well. This is great, this show. You are
:34:04. > :34:09.doing everything. I have only liked meatballs since last November.
:34:09. > :34:16.come? I don't know. I tasted them. There was nothing else available. I
:34:16. > :34:21.thought, "Where have I been?" I thought they would be more like fag
:34:21. > :34:26.gots. Actually.... Some raw onion in there as well.
:34:26. > :34:32.You are going ahead of yourself. Great some Parmesan in there as
:34:32. > :34:38.well. Should she get in there with her
:34:38. > :34:45.hands? I think you're right there. How much Parmesan do we want?
:34:45. > :34:49.like to be in control until I say stop. If you add a tiny little bit
:34:49. > :34:55.of egg. Not all of it. It is there to bind it. That's enough. Give it
:34:55. > :34:59.a good mix with your hands. OK? You will get them dirty any way to
:34:59. > :35:07.shape the meatballs. Your restaurant has a Michelin star,
:35:08. > :35:11.what is the name of your restaurant? Marano. Do they get
:35:11. > :35:16.renewed each year? The inspectors come and they check your restaurant
:35:16. > :35:20.out. You will know in January. This year they are changing, it is
:35:20. > :35:26.October this year. They brought it in line with the other guides. You
:35:26. > :35:32.don't know when they are. As a chef you think, that's the one. It is
:35:32. > :35:35.always the lone diners. Not always, sometimes they come in pairs. You
:35:35. > :35:41.have to treat everyone as they are a customer. Don't forget they are
:35:41. > :35:47.customers and they are viewing it for a guidebook. That's perfect.
:35:47. > :35:51.what point did you realise, working under Gordon, that you were ready
:35:51. > :35:55.and go and look after your first restaurant? He gave me that
:35:55. > :36:01.opportunity when I opened a restaurant out for him in Dubai.
:36:01. > :36:05.Nice rounded balls. Some flour. You start them off. When I went out to
:36:05. > :36:10.Dubai and opened a restaurant out there for him. A lot you learn from
:36:10. > :36:15.experience. You have to. You make mistakes. Provided you don't let
:36:15. > :36:18.mistakes leave the kitchen, so to speak and I think the best thing is
:36:18. > :36:22.humility. If something has gone wrong in the service go and
:36:22. > :36:26.apologise to the customer. If you are arrogant about it. None of us
:36:26. > :36:32.are perfect. I am going to show you the tomato
:36:32. > :36:39.sauce. We have garlic and onion, which we have saw teed off. We will
:36:39. > :36:45.add some tomatoes there. A touch of rosemary. A little pinch of sugar.
:36:45. > :36:49.That takes away the acidity you get with tomatoes. We will add some
:36:49. > :36:53.tomato puree. Let that simmer away until you get this lovely thick
:36:53. > :36:58.sauce, like so. OK? Then we start cooking these.
:36:58. > :37:03.How important is a Michelin star to you? Or to chefs in general? Some
:37:03. > :37:09.chefs will say it's not important at all. Ones who don't have them?
:37:09. > :37:16.You will get me hated by half the industry, here, Tim! I think the
:37:16. > :37:22.thing is, when I have spoke on the inspectors, say I cook for my
:37:22. > :37:26.cheers, I run a busy -- for my customers. I run a busy, successful
:37:26. > :37:31.restaurant. Cook for your customers. I believe accolades will follow. It
:37:31. > :37:37.will be a full, busy restaurant. Does it mean you can put your
:37:37. > :37:45.prices right up with a Michelin star? You have the wrong impression.
:37:45. > :37:55.�40 a burger. I would love a Michelin star burger for �40.
:37:55. > :37:55.
:37:55. > :38:03.do you recommend? I have discovered Biron Burger. You can get a skinny
:38:03. > :38:07.burger, which is a burger with some salad. I live around East London,
:38:07. > :38:13.Pixyi's Place. Canteen. Really easy food, nothing complicated.
:38:13. > :38:17.Somewhere you can go with a hoodie, a pair of jeans and flip-flops.
:38:17. > :38:24.After a hard day, if you think I want something easy to cook, what
:38:24. > :38:28.would you eat in front of the telly? I try not to. You end up
:38:28. > :38:38.eating at 11 at night. It is the worst things, like cheese sandwich
:38:38. > :38:41.
:38:41. > :38:45.with a glass of wine. Nothing nicer. And some Mr Sugar on the Apprentice.
:38:45. > :38:50.Everyone loves it, white bread and plain crisps. Not having that at
:38:50. > :38:56.all! It's find of a male environment
:38:56. > :38:58.isn't it, cooking in the kitchens? Yes. I think so. It's not so much a
:38:58. > :39:03.male environment, it is because there are so many men in the
:39:03. > :39:05.kitchen is the point in a way. I've never experienced sex
:39:05. > :39:10.discrimination or anything. It worked to my advantage and still
:39:10. > :39:16.does to be a woman because there are so few of you in a male kitchen.
:39:16. > :39:22.It is a good thing. Less women, makes me look better. Now I am
:39:22. > :39:26.going to get shot. People who don't have Michelin stars and every woman
:39:26. > :39:31.who cooks. You have your meatballs nice and brown like so. In the
:39:31. > :39:34.tomato sauce, just to finish them. And what we'll do, because
:39:34. > :39:39.obviously these have been cooking, you need to let them cook for at
:39:39. > :39:45.least five, I would say at least 15 minutes, 10-15 minutes, they are
:39:45. > :39:52.lovely. I quickly get the potatoes from the oven. They look nice!
:39:52. > :40:02.Really good, don't they? You'll like this one. Excuse my
:40:02. > :40:03.
:40:03. > :40:07.fingers. Come on over. Get stuck in and give that a go. Theo, watch
:40:07. > :40:15.your white shirt. This could get messy!
:40:15. > :40:20.Sorry, guests first. Ladies first. It is ladies or is it guests? So
:40:20. > :40:28.confusing. Scope it up. Use your fingers. Very decent. Thank you
:40:28. > :40:33.very much. That's absolutely delicious. Simple.
:40:34. > :40:43.Good ingredients. Amazing. What is Adam and Theo
:40:44. > :40:44.
:40:44. > :40:52.cooking? You are going to make an am retty cake. -- Amaretti cake.
:40:52. > :40:57.Same address if you want to e-mail questions for Hurts or Natalie
:40:57. > :41:04.Casey. Tweet at: Don't forget to send us your name.
:41:04. > :41:14.Parenthood is a unique experience, especially so for a biologist John
:41:14. > :41:24.Hutto. He bred Turkeys from an egg until
:41:24. > :41:27.
:41:27. > :41:37.They are sort of born with a type of wisdom. They know things already.
:41:37. > :41:43.
:41:43. > :41:49.D They are born into knowledge. It is already there. They don't have
:41:49. > :41:53.to be taught which insect is dangerous, which one. They don't
:41:53. > :42:03.have to be taught which one is harmless and which one is vem nous.
:42:03. > :42:03.
:42:03. > :42:11.They know exactly. -- venomous. They know exactly.
:42:11. > :42:16.One bird I've started to call Turkey Boy. He is into everything.
:42:16. > :42:26.He is inquisitive and brave. He is going to be a handful. He's only 10
:42:26. > :42:31.
:42:31. > :42:39.days old. In spite of this unusual kinship of wild birds and man,
:42:39. > :42:49.we're experiencing something that feels curiously normal. Do they
:42:49. > :42:59.think I'm a Turkey? -- turkey? Still to this day, I wonder what
:42:59. > :43:03.
:43:03. > :43:11.they really thought of me. You can catch my life as -- My Life
:43:11. > :43:19.As Aure ki on BBC Two at 9 pm. is amazing they know what to eat
:43:19. > :43:27.and what not to eat. Legally Blonde scoped the best new
:43:27. > :43:33.musical Laurence Olivier award back in April for performances like this.
:43:33. > :43:40.# My father I never knew # But my grandfather came from
:43:40. > :43:43.Ireland # The land where dreams come true
:43:43. > :43:49.Ireland? # Yeah, Ireland
:43:49. > :43:54.# He said, all Irish men are like heroes
:43:54. > :44:04.# So I swore I'd get married in Ireland
:44:04. > :44:04.
:44:04. > :44:09.# In a wedding like Lord Of The That bit is actually hysterical,
:44:09. > :44:17.the song about finding Irish men and falling in love with them. A
:44:17. > :44:25.brilliant show. Both of you were superb in them. What's it like
:44:25. > :44:31.working together? Brilliant. We are curly hair twins. Exchange hair
:44:31. > :44:36.tips. Mesh forever! How long have you two been doing it
:44:36. > :44:42.now? I have been there nearly four months I have been four weeks. So
:44:42. > :44:47.I'm quite new to it really. You did two performances yesterday.
:44:47. > :44:54.yesterday. How were you, out of ten? I would say about seven.
:44:54. > :44:59.both! That's not bad. Nine-ten. were both superb. You are on stage
:44:59. > :45:06.for a long time. It must be hard doing so many shows. Two on a
:45:06. > :45:10.Saturday, one every night. Two on a Thursday. For the first couple of
:45:10. > :45:15.weeks you feel like you might die at any moment when you are doing
:45:15. > :45:19.the dance numbers. It's a stamina thing. You get used to it. You are
:45:19. > :45:23.nabgered by the time Saturday comes and I sound like Barry White on a
:45:23. > :45:27.Saturday night. You get used to it. Don't you?
:45:28. > :45:37.do. I don't know many people who have not seen it. Everybody I bump
:45:38. > :45:40.
:45:40. > :45:45.into have seen it. Give us some I play a student and he meets the
:45:45. > :45:51.lead girl in the show and he shows there's more to life than chasing
:45:51. > :45:56.off to Harvard Law School and we form a friendship and I meet your
:45:56. > :46:02.character on the way. I play the crazy hairdresser with the wig of
:46:02. > :46:06.death. It's like unbelievable that wig, and then she comes to my salon
:46:06. > :46:14.in order to revamp her image. We become friends. She helps me find
:46:14. > :46:19.love. Hill arity -- hilarity ensues and jazz hands. Your character's
:46:19. > :46:28.quite Bette Midler, that's how you played her. I will take that
:46:28. > :46:35.comparison all day. Have it! Denise played Paulette up until you
:46:35. > :46:41.started, I guess. I took over from Denise. You didn't fancy doing the
:46:41. > :46:45.show at the same time? Not really, doing eight shows a week together
:46:45. > :46:50.and going home and be husband and wife would be a bit of a nightmare.
:46:50. > :46:59.Let's talk about work! And then, you know, it's nice to have two
:46:59. > :47:09.separate things. How was it doing the American accents, could you do
:47:09. > :47:09.
:47:09. > :47:19.it before you went in? It was first for me. We had a coach to help us
:47:19. > :47:21.
:47:21. > :47:24.out as well and we would would tweak odd words. I just listened to
:47:24. > :47:28.JFK's speeches, because you have to do a semi-decent Boston accent.
:47:28. > :47:34.Plus, amazingly, I met Lloyd Grossman who is originally from
:47:34. > :47:39.Boston and he gave me some tips. That's a true story. Where did you
:47:39. > :47:44.meet him? I let him doing a TV thing and wanted to be him, because
:47:44. > :47:50.he is the most amazing person in the history of amazing people and I
:47:50. > :47:56.asked him to do a Boston accent. What were his tips? Just do it well.
:47:56. > :48:00.I could have done that. How is your back though, we were talking
:48:00. > :48:04.earlier on the show. The bend and snap. It's my neck, it's not the
:48:04. > :48:08.back for me because I am actually quite bendy, makes me popular. It's
:48:08. > :48:14.a neck thing for me. It's all the way down and throwing it back that
:48:14. > :48:22.I end up - that flick on the end. Does it work for men? I can't give
:48:22. > :48:27.it away, I wouldn't try. You gave it a good go earlier. You didn't
:48:28. > :48:37.flick up quick enough. Show me. you get up I will show you. We will
:48:37. > :48:43.drop a cue card on the floor. at that. Go on then. Down the front.
:48:43. > :48:49.And then back the other way, push the chest out. That's more koala
:48:49. > :48:58.than snap. Whatever! Do it well. don't care, just do it well. Lee,
:48:58. > :49:07.back to you. You came to ppre-Lens in 2007 on Any Dream Will Do. You
:49:07. > :49:14.were in musicals before that, it wasn't a sudden rise to fame.
:49:14. > :49:20.Fan tomorrow of -- Phantom of The Opera and auditioned for the TV
:49:20. > :49:24.show and it took off. You won and pulled Denise van Outen. How did
:49:24. > :49:29.you feel? At the time I just, I don't know. What do you mean, you
:49:29. > :49:34.don't know, you must have been walking down the street, phoning
:49:34. > :49:42.all your mates! He is going all bashful. Let's have a look at a
:49:42. > :49:47.Lee, you have already established yourself... Can I ask you a
:49:47. > :49:53.question. Let me talk first. Can I ask you a question, is that
:49:53. > :49:56.lipstick you put on his photo there. Is Denise looking for Joseph or a
:49:56. > :50:03.husband, we are not sure. I am totally in love with you. I have
:50:03. > :50:08.already kissed your picture. You could be Joseph.
:50:08. > :50:14.I think you have more than the role of Joseph.
:50:14. > :50:18.That's quite sweet that. It's funny, because we laugh and
:50:19. > :50:21.think that our daughter in a few years will see how we met, it's
:50:21. > :50:28.brilliant. Never could have predicted that, it's mad really.
:50:28. > :50:32.Was that the first time she told you she loved you? I was so into
:50:32. > :50:36.the show and getting through it. It was crazy, a few months later and
:50:36. > :50:41.we had a drink and things took off. We have another good clip here.
:50:41. > :50:45.Last time you came on we showed a picture of you asking Boy George if
:50:45. > :50:50.you could go to the toilet. It's always a constant joy for me that.
:50:50. > :50:57.You weren't an adult by the way, when she did that. It wasn't last
:50:57. > :51:04.week! I was three. On Saturday Superstore. We have another clip
:51:04. > :51:13.where you are flashing your knickers. What's new! Natalie,
:51:13. > :51:18.behave. So showbiz. Who was scarier, Boy
:51:18. > :51:25.George or Mike Read in those glasses? Oh, man. Sweet times.
:51:25. > :51:29.long are you in Legally Blonde for? I am there for a year, so until
:51:29. > :51:33.next March. You are going to be shattered. You know what, it's good
:51:33. > :51:39.because everybody's really nice and it's a really good part and the
:51:39. > :51:44.audience love it. The Savoy is your local, what's not to like, let's
:51:44. > :51:48.face it. When I went it was like hen nights everywra. -- everywhere.
:51:48. > :51:54.A lot of straight couples as well. Straight men love it because they
:51:54. > :52:00.can be camp for two and a a half hours and go well, I sort of like
:52:00. > :52:04.it, but I am not sure. Lee, you are there until September. October 1st.
:52:04. > :52:09.Well worth seeing. Lee and Natalie are going to stay for the rest of
:52:09. > :52:13.the show to cook with Angela so you can tweet them or Hurts or e-mail
:52:13. > :52:17.us via our website if you have any questions. Don't forget to let us
:52:17. > :52:24.know your name, please. Still lots to come, including cocktails,
:52:24. > :52:31.gadgets and all of this. Jazz's mum gives her Pink
:52:31. > :52:41.accessories for the car in Small Teen Big World. They are very nice.
:52:41. > :52:49.
:52:49. > :52:56.Age will's cooking spinach and ricotta tortelli. And The Pranker.
:52:56. > :53:00.Adam and Theo have joined us for some cooking. You cook a bit.
:53:00. > :53:04.cook desserts, though. That's the way to a girl's heart. It must be,
:53:04. > :53:11.because I only cook main course. They like chocolate and sweet stuff.
:53:11. > :53:17.I don't cook really. I have five or six meals I can do on a rotation.
:53:17. > :53:22.What do you eat on tour? First of all, what do you have on your
:53:22. > :53:28.rider? It's always the same, bread and cheese, sandwiches. Crisps as
:53:28. > :53:38.well? The international signature dish is ham, cheese... Cheese
:53:38. > :53:44.sandwiches. What do you cook? Fish stuff. Fish pie. What is his
:53:44. > :53:47.cooking like? It's all right. him up. Adequate. Adequate is fine.
:53:47. > :53:51.How important are desserts for you as a chef? As a chef you need to
:53:51. > :53:57.know because it's a finish to a meal. I asked Richard this last
:53:57. > :54:03.week, is dessert an afterthought and he said no. He is right. It
:54:03. > :54:06.shouldn't be an afterthought. It's not something I like doing, I have
:54:06. > :54:11.a great guy at work. You need to understand it, because it's
:54:11. > :54:16.scientific. Why do things rise and baking powder and that sort of
:54:16. > :54:26.thing. Simon says it's about the science and main courses is about
:54:26. > :54:39.
:54:39. > :54:46.the flair. What are we making? You need to start mixing that,
:54:46. > :54:51.please. If you could put some liqueur in there, not too much.
:54:51. > :54:55.It's safe, you are fine. Be quite firm. About two thirds in there and
:54:55. > :55:05.a nice mix there. When you are in Eastern Europe do you ever end up
:55:05. > :55:06.
:55:06. > :55:16.on telly shows there? Yeah. I made sushi in Japan. I looked like James
:55:16. > :55:16.
:55:16. > :55:24.Bond. I had a kimono on and stuff. Do they translate as you go? Yeah,
:55:24. > :55:34.they're very early. I am happy my board is higher than his. Nothing
:55:34. > :55:39.competitive about you two. OK. We have a tweet here. You have
:55:40. > :55:45.travelled a lot, what's the most strange thing you have eaten and do
:55:45. > :55:54.you know how to cook, we asked. The strangest thing you have eaten?
:55:54. > :55:58.had pig intestines in Taiwan. It tasted a bit like chicken skin, and
:55:58. > :56:08.vile at the same time. What do you eat in Russia and stuff, what do
:56:08. > :56:11.
:56:11. > :56:15.they eat? Fish and vodka. Borscht. Fish and vodka, and herring.
:56:15. > :56:21.winter when it's minus 30 or something you need a little bit to
:56:21. > :56:27.keep warm. Do you like travelling around the world and tasting
:56:27. > :56:32.different different cuisine? I love it. Japanese is great, if I had
:56:32. > :56:38.known that I could have done a little bit of sushi for you. Where
:56:38. > :56:45.are we with this? A lot of eggs going in. Four eggs in there and
:56:45. > :56:54.flour as well so it doesn't curdle. Keep going. He thought it was the
:56:54. > :57:03.best job. That's it. Perfect. Use that one. Sorry, I have just got a
:57:03. > :57:08.bit on your jacket. I am going, it's over! Fold that in smoothly.
:57:08. > :57:13.Excuse me, Tim. Just like that. Basically to get the air in and not
:57:13. > :57:21.overwhip it. Like that. You can do that. Do you want to put the rest
:57:21. > :57:29.in, put that in there. Great, sharing a bowl. You keep mixing.
:57:29. > :57:36.Teamwork. Vanilla and milk in here. Do you spend most of your time
:57:36. > :57:43.living out of suitcases? I lived in a hotel for eight months. Various
:57:43. > :57:47.hotels, like Alan Alan Partridge. I didn't have a house and I was in
:57:47. > :57:52.and out of bizarre hotels. I started to go completely mad. When
:57:52. > :57:56.I got a house I was like why hasn't anyone done my bed? Why is my
:57:56. > :58:01.shower jel in massive bottles? I can't handle it. You can always get
:58:01. > :58:06.yourself a wife, they do those. are nearly done. I am glad everyone
:58:07. > :58:15.ignored that comment! Would you ever do Eurovision? You tried to do
:58:15. > :58:21.Eurovision, didn't you? We tried to write for it. When Blue got it here
:58:21. > :58:25.we decided to write one for Russia, but we got declined because it was
:58:25. > :58:30.unpatriotic for a British act to write for Russia, which is great in
:58:30. > :58:36.a way. Are you fans of Eurovision? I am more intrigued by it. Ever
:58:36. > :58:39.since I was a kid I have not got the idea that you could judge
:58:39. > :58:43.music... Someone's decided this song represents their whole nation
:58:43. > :58:46.and this is the song they're going to compete with other people. I
:58:46. > :58:50.find that fascinating. It's when people get disappointed and upset
:58:50. > :58:56.because you haven't done well and you have hardly any points. Yet,
:58:56. > :59:04.it's just a song. What does that taste like? Good that. You can use
:59:04. > :59:10.it. You can drink it, that's fine. So, Eurovision.
:59:10. > :59:13.You are really going for the James Bond thing. I find it fascinating.
:59:13. > :59:21.Something about it, not sure what it is. The best thing is when I was
:59:21. > :59:27.a kid you put subtitles on Teletext and it has the lyrics translated.
:59:27. > :59:37.What is the music like in Russia, I imagine it to be techno, I don't
:59:37. > :59:47.know why. They like metal a lot and rock. We did a gig in middle of
:59:47. > :59:53.
:59:54. > :00:02.Russia, near Siberia and the last band that had been was Deep Purlle
:00:02. > :00:11.and Joe Joe Cocker. This is lined and we put a layer of the mixture,
:00:11. > :00:16.a later of the amaretto and more sponge on top. Which was better?
:00:16. > :00:21.had more work to do, to be fair. More to mess up probably. Are you
:00:21. > :00:25.saying Adam is your favourite? are going to get me in trouble
:00:25. > :00:29.today. I can't believe you are picking your favourite. It's not
:00:29. > :00:35.true. I am going to have to give him a
:00:35. > :00:43.bigger slice now. Sorry, he is mine as well. You can do the last bit.
:00:43. > :00:47.get to sabotage. A sprinkle of sugar on top. With your hands, like
:00:47. > :00:57.that. Beautiful. Loving that work. That's art. The best part of the
:00:57. > :01:01.
:01:01. > :01:05.I feel like God in winter. That will go in the oven for an
:01:05. > :01:13.hour, on gas mark three. A low temperature, until it comes out,
:01:13. > :01:19.nice and firm. Cooked to perfection.
:01:19. > :01:24.We'll put this - be very flash, put it on a nice cake stand. Then we'll
:01:24. > :01:29.take that over and slice a few pieces for you. OK? It's not
:01:29. > :01:34.something you'd think of cooking at home - a cake. You would? I'd never
:01:34. > :01:40.do a cake. Would you do a cake? don't do anything other than
:01:40. > :01:45.sandwiches, so, no. That's all you cook is sandwiches? A bit of
:01:45. > :01:49.tomatoes on toast. You know! I would like you to all start
:01:49. > :01:54.tasting that. You can all dig in. What's this?
:01:54. > :01:57.This is a little bit of creme fraiche. Sour cream.
:01:57. > :02:06.We will run out of plates here. can share.
:02:06. > :02:11.I'll share with you. That is love wrapped wrapped in a
:02:11. > :02:17.justice, wrapped in a dream. Really nice!
:02:17. > :02:24.Thank you. Really nice. Really good. Coming up, Wayne's American-style
:02:24. > :02:34.cocktails, we have must-haves and they will cook the final dish. What
:02:34. > :02:41.
:02:41. > :02:46.D Decent - it's a top level. That should be the name of your next
:02:46. > :02:51.restaurant - Decent! Now for a time to head down memory
:02:51. > :02:57.lane. Can you remember the year all this happened?
:02:57. > :03:02.# Do you really like it # We're loving it
:03:02. > :03:10.# Do you really like it # Is it wicked
:03:10. > :03:15.# Do you like it # Paul Burell is accused of taking private letters,
:03:15. > :03:22.photographs and clothes belonging to the princess, Prince Charles and
:03:22. > :03:27.Prince William. A ban on all live animal exports is being considered
:03:27. > :03:35.by the Government. The highly infectious disease can be passed on
:03:35. > :03:40.by breathing the same air. It is over for Peter mandle son. In
:03:40. > :03:45.resigning for -- mandle son, in resigning for the second time.
:03:45. > :03:51.resign from the Government. # You say do you
:03:51. > :03:57.# You say # # Like it #
:03:57. > :04:02.Is everything all right? I swear I heard the officer issue a personal
:04:02. > :04:10.threat. We don't need no favours from you. Suit yourself. And you,
:04:10. > :04:20.Sylvia, should pick on someone your own size... If you can find anyone!
:04:20. > :04:22.
:04:22. > :04:30.That was DJ Pied Piper. Can you Guess the Year? Early 90s. Was it?
:04:30. > :04:36.We don't know. I went 2000. I may be way off. I can imagine you
:04:36. > :04:40.driving a car with your arm out the window. What car did you drive?
:04:40. > :04:44.don't drive. How do you carry all your hole around? In a rucksack. In
:04:44. > :04:49.a bag. We will get the answer to you
:04:49. > :04:54.before the end of the show. You are back from the States. You have some
:04:54. > :05:00.States inspired cocktails. I have been over in New Orleans. The first
:05:00. > :05:09.shot I'll do is.... What did the competition entail? Did you have to
:05:09. > :05:14.make one, two, three cocktails? Throughout the year the judges
:05:14. > :05:23.nominate the best hotel, the best bar. I was up for best bar mentor.
:05:23. > :05:29.It is a big award to get. They had Audrey From a club in New York. It
:05:29. > :05:39.is nice to have the recognition and get the nomination. For me it was...
:05:39. > :05:42.
:05:42. > :05:52.And you got a badge. It's not all bad. This drink, 1888, basically it
:05:52. > :05:52.
:05:52. > :05:58.is called a New Orleans Fizz. Half and half. You have put four
:05:58. > :06:04.things Lemon and lime juice, half and half, egg and cream. One of the
:06:04. > :06:14.big parties they were serving these. The bartender had two cows outside
:06:14. > :06:19.in a field and they were milking the cows fresh. Wasn't it passure
:06:19. > :06:27.rised, Wayne? Straight from the belly!
:06:27. > :06:34.Do you chill it on ice? We fluff it up to get the egg white, break it
:06:34. > :06:38.down. I think I'm going to like this. I quite like the creamy ones.
:06:38. > :06:45.Orange extract. A nice mixture there. Then we load it up with a
:06:45. > :06:49.good double measure of gin. Does that smell nice? A nice big long
:06:49. > :06:56.pour of gin there. Orange flower. It is what they called many years
:06:56. > :06:59.ago in America, mix orange and sugar flower. Then give it a good
:06:59. > :07:06.shake again. Chill it down, so it's nice and
:07:06. > :07:12.cold. That is good for bingo wings.
:07:12. > :07:17.exercise. This recipe is from a friend in a bar just off German
:07:17. > :07:23.Street. It should be a cooling, refreshing summer drink. Soda water
:07:23. > :07:27.goes in first. Summer drink with milk - it's weird. It is cooling,
:07:27. > :07:33.because of the egg white and everything else, it has gone fluffy.
:07:33. > :07:38.It is a popular one, President Roosevelt used to love this. It has
:07:38. > :07:42.become popular again. The first taste of anything is with your eyes,
:07:42. > :07:48.apparently. According to all the experts. That is not doing it with
:07:48. > :07:55.my eyes. I'm with you, to a point. White Russian, even though I love
:07:55. > :08:03.them. When you first look you think, it's milk. It is so refreshing,
:08:03. > :08:07.creamy and citrusy. It is like American soda. That is nice,
:08:07. > :08:13.actually. It doesn't taste like it looks. You have to get the texture
:08:13. > :08:17.of the drink right. It is called the refresher. On a summer's
:08:17. > :08:24.evening, in New Orleans, nothing like one of those drinks.
:08:24. > :08:30.This one is from New York. Kind of prohibition era. This is a
:08:30. > :08:36.recipe from a friend in New York. Lemon juice, egg white. It is weird
:08:36. > :08:41.because it tastes like citrus, but it looks like milk. It is still
:08:41. > :08:47.creamy. This is my favourite drink of all time.
:08:47. > :08:53.A classic whisky sour base. What I like about this drink, during
:08:53. > :09:00.prohibition is they discussed drinks by using sugar, throw wine
:09:00. > :09:05.in to balance out flavours. Fluff the egg white.
:09:05. > :09:14.That is quite potent though. you starting to feel it.? There was
:09:14. > :09:24.a big slug of gin. This is a New York Sour. You pour
:09:24. > :09:29.it over cubed ice. A nice red wine like a claret. What they do at a
:09:29. > :09:34.bar in New York, that is where you go through the phoneboxes, they
:09:35. > :09:39.float port on top. You go to, Simon has been there, you go into a
:09:40. > :09:46.telephone box, is that right? into a hot dog I can of course. Go
:09:46. > :09:53.into a phonebox, dial in, the wall opens and you go into this speak-
:09:53. > :09:58.easy bar. You are only allowed in if you know the code. If we mention
:09:58. > :10:05.you would we get in? You could mention him, but you won't get in.
:10:05. > :10:10.A lot of bars are doing this again. It is wonderful to have the balance.
:10:10. > :10:17.It is rich. It is fruity. It has the balance of the wine with the
:10:17. > :10:25.lemon. That's nice, isn't it? stunning drink. I prefer that one.
:10:25. > :10:30.The classics are coming back again. Good. If you want to make these
:10:30. > :10:36.American-style cocktails, the recipes are on our website:
:10:36. > :10:40.That is so good! In the last part of Small Teen Big World Jazz
:10:40. > :10:44.learned to drive in a specially modified car which helps her gain
:10:44. > :10:51.more independence. Here we go. new car has been specially adapted
:10:51. > :11:00.so I can see over the steering wheel and reach the pedals.
:11:00. > :11:06.No! Sorry! Oh, go on then. You have Have you seen the seat? Yes. I have
:11:06. > :11:14.noticed... This will take you back and forward. If you want to come up.
:11:14. > :11:20.Wow! Three main manoeuvres, mirror, lipstick, go!
:11:20. > :11:24.When I actually sat in the car it was like a different person. I, a
:11:24. > :11:31.whole different world of opportunities opened up.
:11:31. > :11:35.Phone. There's your Bluetooth. Can you
:11:35. > :11:42.imagine turning up at college in this soon? Everyone's going to go,
:11:42. > :11:52.look at her, in that gorgeous car! I cannot wait to start doing some
:11:52. > :11:58.lessons. I want to get started. I really do. Jazz, mum my's got some
:11:58. > :12:07.things of her own. It's a black car, right, you want people to know it's
:12:07. > :12:12.a girl's car, don't you? So, we need these. Wow! We so need these -
:12:12. > :12:17.pink, fluffy dice. Secondly, this is a safety feature. These are
:12:18. > :12:27.gorgeous. Oh, my goodness. What are these? You know how we have to have
:12:28. > :12:36.
:12:36. > :12:41.our straps below us. Do you like see the last part tomorrow at 9 on
:12:41. > :12:46.BBC Three. Now it is time for some things at the weekend and our
:12:46. > :12:50.retail expert Nikki Dean is here to tell us about BBQs and the outdoors
:12:50. > :12:55.and what we can do to entertain ourselves. This looks like a
:12:55. > :13:04.regular flower pot. Shall I do the honours? It is like
:13:04. > :13:10.the transformer of BBQs. It is made with ceramic steel. You can grow
:13:10. > :13:14.herbs in there. We have basil in there. If you want coriander.... We
:13:14. > :13:22.have some video of this. This is our version of the Naked Chef. It
:13:22. > :13:27.is Johnnie - today's producer, who is out there. For some reason cook
:13:27. > :13:32.ing in the nude! Of course, we don't recommend that.
:13:32. > :13:37.You might end up grilling something you didn't mean to. You might get
:13:37. > :13:41.fat spat on your skin. A novel way of doing it. That is �99. It is
:13:41. > :13:45.cool. It is quite expensive, isn't it? It is dual-purpose and the
:13:45. > :13:52.beauty of this is, when you are not using it, you can leave it out. It
:13:52. > :13:56.will not get rusty. It is cool, dual-purpose. This one, the daddy
:13:56. > :14:01.of BBQs. It is lightweight. It comes in pink and what are you
:14:01. > :14:06.giggling at? Can you see him in the background.
:14:06. > :14:13.Natalie is about to come over, wearing a gadget. We also have some
:14:13. > :14:19.footage of our Naked Chef as well. Really easy to use. Push the button.
:14:19. > :14:24.Away it goes. You have your gas cylinder here. What is he doing?
:14:24. > :14:29.Flipping over his burger, grabbing hold of his sausage. He needs a gym
:14:29. > :14:35.membership. Actually not in bad shape, is he?
:14:35. > :14:40.OK. Here they are. We are like superheroes.
:14:40. > :14:45.Come Friss Boy. You have been practicing this.
:14:45. > :14:51.Have you reverted to childhood here? It is amazing. Look at our
:14:51. > :14:57.fab assistants here. This is the zero sword and mask. It is a little
:14:57. > :15:03.bit of fun. What is that sound? Oh, it's my career going down the
:15:03. > :15:13.toilet. Never! You will be cast as the next superhero. The mask is
:15:13. > :15:23.
:15:23. > :15:31.just for fun, a bit of novelty. Lee is wearing the Grillslinger
:15:31. > :15:38.Utility Belt. You have the the tongs and the knife. What is that.
:15:38. > :15:48.Hang on, it's an axe. Careful. Don't annoy Tim this morning. Do
:15:48. > :15:49.
:15:49. > :15:55.you like it? Not really. How much is that? �49.99. What about this?
:15:55. > :16:01.like that. You get in position. A cool gadget here, this is mega.
:16:01. > :16:06.It's a wireless speaker. You can put your MP3 player in there, you
:16:06. > :16:13.can connect anything really. will look at some footage. There is
:16:13. > :16:19.gorgeous Emma in the garden. This is totally waterproof, the speaker,
:16:19. > :16:24.it's got 150 foot wireless range. As long as these two lines here
:16:24. > :16:34.that you can see are lined up, that's fine. Totally waterproof. We
:16:34. > :16:38.
:16:38. > :16:45.are loving that one, that's �79.99. Slushie. They give you a headache.
:16:45. > :16:50.They're so nice, you keep drinking and get a headache. It's a retwo
:16:50. > :17:00.slushie maker. It's quite noisy. Let's turn it off. There we go.
:17:00. > :17:07.There is your slushie. Taste good? Sweet. If it's an - sweet. If it's
:17:07. > :17:17.an adult barbecue you can get crazy with the alcoholic drinks as well.
:17:17. > :17:20.
:17:20. > :17:24.How much is that? �49.99. This is a Fat Boy Beer Keg. In the winter you
:17:24. > :17:34.can pop a brew in there. It keeps hot things hot and cold things
:17:34. > :17:39.
:17:39. > :17:47.cold? No flies on you, Tim. Finally. I am going to move over here.
:17:47. > :17:57.got to hit the other way, Natalie. One of you has to go back-handed.
:17:57. > :18:07.Do it for the Mancunians. I am not very outdoorsy! This is the
:18:07. > :18:11.
:18:11. > :18:17.Swingball Pro. Did you play it as a boy? I still play. We have this
:18:17. > :18:25.sturdy base. Put your back into it. You can put water or sand in there
:18:25. > :18:35.and it's going to keep it still. It's got a counter. It's also at
:18:35. > :18:39.
:18:39. > :18:47.the top a wind-ocater. My daughters are left and right-handed. It's
:18:47. > :18:51.�39.99. Lots of improve.S -- improvements on the old one. Thank
:18:52. > :18:57.you very much. As always, Nicki, thank you. If you want more
:18:57. > :19:03.information on our gadgets you can e-mail us via our website and we
:19:03. > :19:11.will get back to you with all the details. Here's another serving of
:19:11. > :19:21.the new style Jeremy Beaden, Ross Lee, who winds up unsuspecting
:19:21. > :19:29.members of the public in The Pranker. Can you hear what I am
:19:29. > :19:39.saying? Trampoline. Octopus. Can I use the bathroom really quickly. I
:19:39. > :19:45.
:19:45. > :19:50.Are you all right? Yeah, I am just having a quick bath. You are
:19:50. > :19:55.joking! You can't! Give us five minutes. No, stop! Give us five
:19:55. > :20:02.minutes. I am sorry, pal, this can't happen. If I want to buy this
:20:02. > :20:08.house, right. No, no! I want a shower and all. I am sorry, I can't
:20:08. > :20:15.allow this. I want to test the bidet. They're not going to know.
:20:15. > :20:19.am sorry. This can't happen. How do you think... This is their towels
:20:19. > :20:22.and all. Sorry, you are going to have to get dressed. This is
:20:22. > :20:27.something else for me. I have never come across anything like this
:20:27. > :20:31.before. Right. This is all new. I have never actually done a viewing
:20:31. > :20:35.where someone's helping themselves, it's like they moved in. If this
:20:35. > :20:44.goes on much longer I am going to have to call someone else. Who are
:20:44. > :20:50.you going to call, GhostBusters? I am going to get in the bath, do my
:20:50. > :20:55.hair. I don't want to lose you, Chris. You have lost me already.
:20:56. > :21:00.You can catch the whole of The Pranker next Friday on BBC Three.
:21:00. > :21:03.Lee and Natalie, welcome to the kitchen. You are going to be
:21:03. > :21:12.cooking Angela's final dish. What is your cooking skills like,
:21:12. > :21:16.Natalie? I am really quite good, I am not going to lie. Brilliant.
:21:16. > :21:21.opposite actually. I want to cook well but I have no time to learn
:21:21. > :21:26.properly. Does Denise do the cooking in your house? It's a bit
:21:26. > :21:36.equal. I guess she does more than me. Favourite dish, Natalie? I like
:21:36. > :21:36.
:21:36. > :21:45.to cook lasange or Spanish-type chicken, I have a saffron obsession.
:21:45. > :21:55.What are we cooking? An Italian dish, tortelli, and fill it with
:21:55. > :21:56.
:21:57. > :22:06.ricotta, spinach. It's like ravioli. We are going to roll this pasta out
:22:07. > :22:13.
:22:13. > :22:16.which I have done already. Lee, go through the process quickly?
:22:16. > :22:22.When you are rolling it out you need to do it reasonably quickly
:22:22. > :22:26.because it can dry out. When you are making it you are just kneading
:22:26. > :22:31.it and it's 100 grams of flour to one whole egg, it's a simple recipe
:22:31. > :22:35.and use the 00 pasta flour and free range eggs and it's not as
:22:35. > :22:39.difficult as everyone thinks it is. Lots of people are put off making
:22:39. > :22:43.their own pasta and buy the ready made stuff but with a machine it's
:22:43. > :22:49.straightforward. When you do it a few times, yeah. Natalie will tell
:22:49. > :22:53.you. Do you make your own, Natalie? I have done, yeah in the past. I
:22:53. > :22:57.lost, you know the attachment that can attach it to the worktop, I
:22:57. > :23:01.lost it and that annoyed me a bit because it's easier when it's
:23:01. > :23:10.attached. You are right, it's easier to have the attachment.
:23:10. > :23:14.you use pecorino instead? She does know. We were speaking at the
:23:14. > :23:19.beginning about your Italian grandmother, she used to make pasta
:23:19. > :23:26.herself without machines. Probably years ago. When I made it with her
:23:27. > :23:31.she definitely used a machine. I would do all the rolling. Lee's
:23:31. > :23:36.mixture looks awesome. You are a natural, you don't realise. I am a
:23:36. > :23:43.good stirrer. Natalie, remove that cling film and we are a bit
:23:43. > :23:53.generation game. In that recipe you can adapt, if you want more
:23:53. > :23:55.
:23:55. > :24:01.parmesan, or or spinach. Take a nice spoon of this and then do
:24:01. > :24:05.walnut shapes on the pasta. It is like The Generation Game. If you
:24:05. > :24:11.make fresh pasta, how long can you leave it in the fridge before you
:24:11. > :24:17.use it? I would say a few hours, if it's a filling like this, or you
:24:17. > :24:24.can semi-blanche it in eyed water and store -- iced water and store
:24:24. > :24:30.in the fridge. Move them a little bit nearer you, perfect. Beautiful.
:24:30. > :24:35.OK. So you are making the parcels here. Yeah and now we are going to
:24:35. > :24:43.mix them all together. You two must have to eat quite a lot to sustain
:24:43. > :24:47.the energy you need for the show. You were talking about the dancing,
:24:47. > :24:56.it's full-on. Yeah. What type of thing do you eat before the show to
:24:56. > :25:02.make sure you have enough stamina? I am a big fan of chowing down,
:25:02. > :25:05.like a big bowl of pasta, steak. I eat breakfast and eat late on
:25:05. > :25:12.before the show and sometimes I might have a snack after, but it's
:25:12. > :25:21.rare. You don't want to eat too much and be sick. You should have
:25:21. > :25:31.seen their legs, Angela. Seriously, I had leg envy. So, we have skipped
:25:31. > :25:34.
:25:34. > :25:40.a bit. We call it egg wash, lift up the bottom bit and flip over. What
:25:40. > :25:46.you need to do is hand in the flour, she is ahead of the game this one,
:25:46. > :25:56.and squash out the air so there is no air there. Are you glad that
:25:56. > :26:01.
:26:01. > :26:06.Natalie is doing this bit, Lee? Yeah. This is a dream. Superwicked
:26:06. > :26:14.lady chef. They look really good. Then use the little cutter here and
:26:14. > :26:22.cut them into nice little squares like so. Look at that. She's a pro.
:26:22. > :26:28.Put them on there, Natalie. Lee did mix it all very well. There we are.
:26:28. > :26:36.So, then you chuck these in boil boiling water? Indeed. We will go
:26:36. > :26:46.straight in there. They're perfect. Straight into salted water. We have
:26:46. > :26:54.had lots of Italian food on the show today. Meatballs and tortelli.
:26:54. > :27:01.I always thought these were tortellini. Each region pronounces
:27:01. > :27:04.them different. It's all quite - you know the Italians, they're like
:27:04. > :27:08.the Welsh, Scottish and English, everyone is patriotic. Everyone
:27:08. > :27:11.wants to do their little one. remember seeing you on the show
:27:11. > :27:18.last time, Natalie, and you were saying you were thinking of doing a
:27:18. > :27:23.baking course, did that happen? didn't because my fella is sa
:27:23. > :27:33.ridiculously good Baker, he is useless at 90% of other things, but
:27:33. > :27:33.
:27:34. > :27:38.he makes bag -- bagels and stuff. Does he make you a packed lunch?
:27:38. > :27:44.Yeah, and then I throw it away and get a McDonalds. Shall we go over
:27:44. > :27:51.here. Any sauce for the tortelli? little bit of butter, pepper and
:27:51. > :27:56.freshly grated cheese. Come round here guys. I will pick out all
:27:56. > :28:01.Natalie's so we can eat those. doesn't take long. They're so fresh.
:28:01. > :28:08.Once they're up to the surface you are just cooking them for about 30
:28:08. > :28:18.seconds. They've helt, -- held, Natalie. As Angela dishes up, it's
:28:18. > :28:25.
:28:25. > :28:31.over to Tim and Hurts for that Deja The year was 2001.
:28:31. > :28:35.You are joking! I got it right. Well, not really. I have some
:28:35. > :28:43.tweets coming in. James says you are from Manchester, guys, so what
:28:43. > :28:50.team do you support, are you City or United? I am a red. I am a
:28:50. > :28:53.Middlesbrough fan. Middlesbrough! That's where I grew up, just
:28:53. > :28:57.outside Middlesbrough. They had the glory period of when I fell in love
:28:57. > :29:03.with it and then it kind of... was an amazing time. How do you
:29:03. > :29:08.think United are going to do this season? Do well. He has been busy
:29:08. > :29:12.with the chequebook Alex Ferguson. A tweet here for you, tphaltly --
:29:12. > :29:17.Natalie, from Amanda, how did you feel about Two Pints coming to an
:29:17. > :29:22.end this year, because it was ten years. I felt positive about it,
:29:22. > :29:27.the last series we did we probably said we are probably too old to
:29:28. > :29:33.keep doing this. Once you reach a ten-year mark it's working and in a
:29:34. > :29:39.few years they might get us on the zimmers. Lee, what is that like?
:29:39. > :29:45.Really nice. Are you guys going to break America? Have you tried it
:29:45. > :29:49.yet? We went there once in the summer to a festival, but we have
:29:49. > :29:57.been so busy and with Europe and stuff. Hopefully one day. There
:29:57. > :30:02.must be one -- that must be one of the plans. Wear tracksuits and big
:30:02. > :30:08.gold chains and change the image. A bit of rap. That will suit you down
:30:08. > :30:15.to the ground. Lee, how is your Japanese coming along ahead of your
:30:15. > :30:22.tour? I am doing 12 dates in Japan. What are you singing? Songs from
:30:22. > :30:32.shows that I have done and I have a third album as well, a few songs I
:30:32. > :30:35.
:30:35. > :30:39.have co-written. Have you sold out over there? Sold out Tokyo.