- 1 day ago
8 July 2018; Cliff talks with Tim Lovejoy and Simon Rimmer and does some food and wine tasting
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00:00After the break, we're chatting with Sidcliffe Richard. See you soon.
00:45Welcome back to Sunday Brunch Live. We are live and I must apologise there was a swear word in the
00:50cooking item in the last part and apologies for that.
00:53We're now joined by Sir Cliff Richard. Welcome to the show. Thank you for coming here. A huge congratulations are
01:00in order because you're celebrating 60 years in the music industry.
01:03I know but when I was young I never thought I'd be 60. You know you always felt that you're
01:07never going to live that long and now it's very difficult for me to believe that it's been 60 years
01:13but you don't think about it.
01:14You have to years go by. You don't really count. Other people count and then suddenly I'm hearing oh my
01:18god 60 years.
01:19But you've kept going. You know it's not as if you stopped and did a comeback. You've always been around.
01:24You've never stopped performing.
01:26Well that could be used as a criticism of course.
01:30But I just feel that one of the reasons why I'm still here is that I actually like it. I
01:36mean I like it. I still like to tour. I can't play stadiums and things anymore.
01:41The Stones still can. I don't know how they did it. But I still like performing so as long as
01:45people want to come out and see a concert I'm happy to do it.
01:48I don't want to retire but I have tried to make life easier for myself. I don't work quite as
01:53hard even though I still record and I still do concerts.
01:56I still do TV shows and it's fun. It's all part of being having the fun aspect and I think
02:03that's what's helped me to continue and therefore the public recognise that too.
02:06Is that the secret of your longevity do you think then? Having fun?
02:10Well I'm not a bad singer.
02:15Not everybody's favourite I have to say.
02:18Good answer.
02:20I've done all right with it.
02:21And funnily enough I was asked recently.
02:23They said if you were starting now how far do you think you'd go?
02:27No. I said well if I was the same as I was since 1958 in terms of how I sang
02:32I don't think I'd get past the first record because nowadays the young folks that come through they're so good.
02:41They've had 60 or more than that. How old is rock and roll? About 70 years of influences that they
02:47don't even know exist.
02:48They've listened to all these records that have come to them and they are so good now. Much better than
02:53we were when we started.
02:55I think we had to learn our way right from scratch. I had no singing lessons, no dancing lessons, no
03:00acting lessons.
03:01You just picked it up as you went along.
03:03Tell us a lot of luck is involved.
03:05Tell us about 58 then because it was sort of the birth of popular music was it?
03:10Well in England it was 57, 58. I started in 58.
03:15I was 17 when I made my first record. So Justin Bieber?
03:19Whip!
03:23Well he was 17 too. So nothing's really changed in that aspect.
03:27He's, and he's, again when you think about me at 17, I couldn't, he dances, he sings, he writes.
03:33I mean it's amazing how talented people are today.
03:37We, we had to really fight our way through to be honest with you and I, I don't understand how
03:41we ever made it.
03:42And for me, when I look back at those old clips of the Oh Boy show, which was in black
03:46and white, I would sing with Marty Wilde.
03:48He'd look really cool and I look like a greasy slob and I'm, and I'm still here. I don't, I'll
03:54never understand it.
03:54But I've never thought of that before, what you just said.
03:57I think it's really, I think it's really true that, you know, now people have the history going back to
04:02the 50s.
04:02So what were your reference points when you started? Because music suddenly changed.
04:06It did, but the reference point was the rock and roll scene that came from America.
04:11You know, apparently Fats Domino is reputed to have made the first rock and roll record, which was called I
04:16Am The Fat Man.
04:17And then what I heard though was Elvis Presley's Heartbreak Hotel.
04:22Suddenly there was Bill Haley, there was Little Richard, Buddy Holly, the Everly Brothers.
04:26It was, it was just fantastic. And so that's how we were influenced.
04:32And funnily enough, I heard, Sting did an interview. I didn't hear it. I read it.
04:35And the journalist said to him, you know, you live in America, work in America.
04:40And he said, and he said, what are you? And Sting said, I am British, but my soul is American.
04:48And you know, I've been trying to articulate how I feel about things and that's basically it.
04:53But we were given our lives, our souls were filled with this fantastic music that changed everything from the Sinatras
05:00and Crosbys,
05:01who they were pretty good singers too, you know, but they didn't inspire our generation, whereas Elvis did.
05:07So had there been no Elvis, I don't think there could possibly have been a Cliff Richard and probably not
05:13even the Beatles.
05:14Wow.
05:14Even though they started five years after me, they were the same age as us, the Shadows and I.
05:18And they, it turns out, listened to the same Elvis, Little Richard, Buddy Holly, the Every Brothers,
05:24and say, you just wonder if that hadn't happened, maybe we would have happened, but it wouldn't have been the
05:29same.
05:30How did you guys make your money to give it to you? I can't imagine that a lot of people
05:34had a lot of money to buy records or record players.
05:37So it must have been touring, was it?
05:39No, the irony is that it's changed around now.
05:42We made our money making records because we sold millions of them.
05:46I mean, I've, allegedly, I've sold close to 300 million records.
05:53Wow.
05:54And so, admittedly, when I first started, it was, I got one penny per record sold.
06:00One old pence.
06:02That means I had to sell 240 records to get a pound.
06:06And so, and I know, I can remember the first check that came through, it was 60 quid, and I
06:11went out and bought my mum and dad a television set.
06:14But within six months or, six or seven months, I was able to move us out of a council house
06:20into a semi-detached house.
06:21And money started to come in, and it was through recordings.
06:26We went on tour to promote the records.
06:29Now, you make a record, hopefully get it streamed somewhere, so there's no money coming in as such, but you've
06:36got to make your money touring.
06:38And you're back touring, you're going back touring at the end of the year.
06:41Yes.
06:42I'm starting in Ireland on the 28th of November, and I'm going through for about a month.
06:48It goes right through to the end of October, and I'll start in Ireland, but I come up...
06:5220th of September.
06:53End of September.
06:55September, yeah.
06:55There'll be an Ireland.
06:5629th of September to 20th of October, yeah.
06:59And then they're going to be in cinemas too.
07:02The show's being broadcast in cinemas on the 12th and 14th of October.
07:06The 12th is live from Manchester.
07:08Yes, that's right.
07:08I've never done that before.
07:09I've never had that facility to be able to be played, do a live gig in Manchester, and people who
07:14can't make it there can actually go to their local cinemas, 900 of them in Indicator.
07:18In England.
07:18And if you miss that one on the 12th, you can see it on my birthday.
07:22It's just a birthday gift to you.
07:26And what are you basically...
07:27You've got so many songs to choose from, haven't you?
07:31Yeah, it's sometimes a problem when you have a lengthy career like this, and you've had your hits throughout the
07:36decades.
07:37But what I've done this year is to...
07:39I do an hour and a half, and it breaks down into six quarter of an hour segments.
07:4450s, 60s, 70s, 80s, 90s, 2000s.
07:46Wow.
07:47And so I'm going to start with Elvis and explain how Elvis, Peggy Sue, Heavenly Brothers were the influence, and
07:53then I'll do Move It, my first big hit, and Living Dawn, my first number one.
07:58And that's the 50s.
07:58And I'm going to go through singing.
08:00I'll do a Beatles song and then songs that I had in the 60s, same in the 70s, 80s, 90s.
08:05And the 2000s are just two stuff.
08:07I've got a new album coming out as well, by the way.
08:09Oh, really?
08:10I haven't got a name to tell you yet, but I'm pretty excited because it's full of new songs, and
08:15I never thought I'd get the chance to do that again.
08:17I'm going to get in trouble, Cliff, because we've run out of time, but we've got to show you...
08:20Oh, I've got so much to say.
08:22Yeah, but we've got to just show a bit of footage of you.
08:24This is you singing Live at the Royal Albert Hall in 2015.
08:28Let's have a look.
08:30Do you know what you've done?
08:34It's so funny how we don't talk anymore.
08:43It's so funny why we don't talk anymore.
08:50But I ain't lose the scene.
08:55They got a sheet.
09:00You can sing all your songs by just doing that, can't you?
09:04Well, the funny thing is, usually, I mean, I forget sometimes the lyrics.
09:07Not often, but sometimes you do.
09:08And you know when you hear somebody say,
09:10OK, everybody now, it's because you've forgotten the lyrics.
09:14Thanks, Cliff.
09:15Your 60th anniversary tour begins the 29th of September in Belfast.
09:19We'll be making pudding with you later on in the show.
09:21Did you just remember, Jenny...
09:22So, Cliff?
09:24Good, OK.
09:25Yes, we have a little bit.
09:26So, Cliff, you haven't come empty-handed, you've bought...
09:28This is actually your wine.
09:29I did.
09:30Well, after seeing what you've eaten...
09:32By the way, you all look much better.
09:35Tell us about your wine.
09:37It's a new rosΓ©.
09:37Yeah.
09:38And we just want a bronze medal for this at the London Wayfair.
09:42So it's not bad.
09:43Let's have a...
09:44Cheers, Cliff.
09:45I've never watched London.
09:45Cheers, Cliff.
09:47Cheers, Cliff.
09:47Cheers, Simon.
09:48Cheers, Simon.
09:48You don't have any.
09:49We're not drinking.
09:50Oh, you're not drinking.
09:51We don't drink.
09:52I'm very happy to smell...
09:53To smell them.
09:53Oh, yes, I like to smell them.
09:54In the bouquet.
09:54That's very nice.
09:55Do you want to put some behind your ear?
09:59That's very nice.
10:00How long have you been making this for?
10:02Well, we've been making wine since 19...
10:05What was it?
10:06No, 2001.
10:08The vines were planted in 1999.
10:10It takes about three years for them to mature and get grapes.
10:13But it's been a tough battle, but there's so many good wines around now.
10:17There's loads of good wines, but I've given up drinking anybody else's.
10:20I get mine cheaper.
10:23Right, now, England have qualified for the first World Cup, seven final in 28 years.
10:27Thanks to Carrad Southgate and his lucky waistcoat.
10:29That's what we're putting it down to.
10:30We've got our lucky waistcoats on now.
10:32So we want to see you celebrating yesterday's win.
10:34Extra points for a Southgate waistcoat.
10:36Especially if it's not a dog.
10:37We've got three.
10:38Samantha's renaming her Lane.
10:43Very good.
10:44Southgate Lane.
10:45Here we have Caroline's 80-month-old grandson celebrating Maguire's goal yesterday.
10:51That's a brilliant picture.
10:52This is Hugh celebrating the England win.
10:54He says the next England kit should have a waistcoat on it.
10:57That's a really good idea.
10:58There's a merch opportunity for us there, too.
11:01There is.
11:01Sir Cliff, is it coming home?
11:03What's that?
11:04The football.
11:05Oh, the football.
11:06You know, it was an outside chance.
11:08I heard somebody say that, you know, the South Americans would probably be the favorites.
11:13But they did say very early on that on the outside of things was us, the Brits.
11:19And it seems like it's working.
11:20I think there's a lot of luck involved.
11:22But there isn't everything.
11:23Yes.
11:24Any career, even.
11:25But I'd hope so.
11:27And we could do it now, couldn't we?
11:29Because the team seems to be a...
11:31One of the members of Wimbledon had watched it yesterday.
11:34Quietly, we were allowed to have iPads, but no sound.
11:36And he said he'd never seen the Brits team play so like a team.
11:41They'd become like a club there.
11:43And he was very impressed.
11:44Just really quickly.
11:45What was it like in 66 when we won?
11:48I can't remember.
11:49I'm too young.
11:52Keep sending in your celebratory photos to us at SundayBrunchC4 or SundayBrunch at Channel4.com.
11:57In just a moment, guest chef Martin Morales joins me in the kitchen.
11:59But first, here's what's still to come on today's show.
12:02You know, this is the best bread to use for this particular sandwich, which...
12:06Great hangover kill.
12:07But it's funny though, isn't it?
12:08Because things like any kind of sort of burger, any kind of hot sandwich...
12:13Yeah.
12:13The choice of bread is so crucial.
12:14Because if the bread is wrong, it's a really unpleasant eat.
12:18Yes.
12:19Yeah.
12:19Yeah, I mean, if it's kind of...
12:20If it's falling away.
12:21Guys, come over.
12:22It's crucial.
12:23It's crucial that this is...
12:25It's just heated up slightly.
12:27So it's nice and crusty as well.
12:29Yeah.
12:30And it just melts in your mouth if it's done the right way.
12:33It smells great.
12:33I'm chucking it over, yeah.
12:37So we've got the...
12:38So we've got the...
12:39The spicy mayo on the bottom.
12:41Yeah.
12:41Then we've got the fried pork belly.
12:42Then we've got your salsa.
12:44Yeah.
12:45And then we've got...
12:45You know what?
12:46Just to be even cheekier...
12:47Chips in the sandwich.
12:49Just to be even cheekier.
12:50So the chilli paste.
12:50So we had the...
12:51The yellow chillies have gone to make a chilli paste.
12:54And just to be really, really cheeky, we've got a fried egg in there.
12:57I mean, it's just, you know...
12:58They don't always add this.
13:00It's in the Andes of Peru.
13:01But we do sometimes.
13:03And we just think it's just gorgeous.
13:07It's not a first date dish, this is it.
13:09No, but if you've been celebrating last night, this is what you want to eat.
13:13How are people going to eat tonight?
13:15Shall I bring it over?
13:16Yeah, bring it over.
13:17Do you want to cut out some of them?
13:18So Peruvian food is normally incredibly healthy, you know, with our...
13:21Do you want to cut it up?
13:22Yeah.
13:23So it's normally...
13:24You know, we're known for our ceviches, our superfood salads and our ingredients in that
13:29way, but, you know, also known for just guilty pleasure-type things like this.
13:35Is this the wheat-free bread?
13:37This is not the wheat-free bread, but we've got, as I said, sort of, we've got a sourdough
13:41that's just really, really delicious.
13:42Um, but yeah, just look at that.
13:45Right, who's braving it?
13:46Come on, guys.
13:47Come on, ladies.
13:48Come on, ladies.
13:49Come on, you know you want some.
13:51Will this fit on the spinning fort?
13:53Just go for it.
13:53Just go for it.
13:54Go for it.
13:55Please.
13:55Let's go.
13:57I'm going to look at it.
13:58I'm very nervous about getting it all over my clothes.
14:00How's that?
14:01I cut a piece off the...
14:02It looks amazing.
14:04Delicious.
14:05Lovely.
14:06I got it really excited when you mentioned you're going to put baileys in it.
14:09Oh, no, baile leaves.
14:11Oh!
14:12That was my bad, I'm sorry.
14:14I'm sorry.
14:15Let's put some baileys in it.
14:16Yeah, let's do it, please.
14:18Let's bring some.
14:19Mine's falling apart.
14:20Sorry, I'm messing up your fab-tastic.
14:22Yeah, that's all right.
14:23It's true about that kind of sandwich, that whole kind of it drifting down your face,
14:26down your chin, is what needs to happen.
14:28Good?
14:29Well, I hope it's seasoned all right.
14:31Ooh, ooh.
14:32Oh, my goodness.
14:34Yeah, absolutely.
14:35Yeah.
14:37Brilliant.
14:38Thank you, Mark.
14:38Good to see you.
14:40Thank you very much.
14:41Head to the website, channel.
14:42www.yoghurt.com slash sundaybrunch.
14:43Have the break.
14:44We'll chat to Joanna and Zissi.
14:45See you soon.
14:47I've got no logic.
14:48It's across the top.
14:51It's nice and pink with good flavour on there.
14:53And this is our lab note, which is basically strained yoghurt,
14:56which just gives us another little bit of acidity.
14:59tiny, tiny wee bit of parsley sits on the top.
15:06Like that.
15:07That is a very tasty-looking dish.
15:12He's got his fork.
15:13And it's nice to serve.
15:15Oh, no!
15:17Oh, no!
15:18Oh, no!
15:19Oh, no wonder this hasn't sold well.
15:21It's terrible.
15:22But it still works!
15:24Hey!
15:26If you have ordered these online from Tim and I,
15:29then that won't happen on the ones that you get sent from us.
15:32Oh.
15:34How nice.
15:34That's lovely.
15:35I'm not going to be a whole bit.
15:36I'm saying, just a bit of that flatbread just dipped into that sauce.
15:39Look at that.
15:39It's just heavenly.
15:40It's a sauce I'm after.
15:42You did say it could be a soup, couldn't it?
15:44So, while everybody tastes,
15:45don't forget,
15:46head to the website.
15:48Oh, it's really nice.
15:49A big flavour.
15:51Oh, that's me.
15:52Head to the website.
15:52Channel 4.
15:53Slash.
15:53No, it's not a break.
15:54We're chatting with Plum B,
15:55and it's Drinky Poo's time.
15:57See you soon.
15:59Williams.
16:00Welcome back to Sunday Brunch Live.
16:02Still to come for the end of the show.
16:03Plan B performs live.
16:05Sounding good.
16:06England have qualified for their first World Cup semifinal in 28 years,
16:10thanks to Gareth Southgate and his lucky waistcoat.
16:13Might have something to do with the way they're playing football as well,
16:15but let's forget that for the time being.
16:16Why ruin a good photo call out with, you know, with facts?
16:20So, we want to see you celebrating yesterday's win.
16:23Extra points for Southgate's waistcoat,
16:26and we've got some waistcoat shots coming.
16:29This is Billy sporting his lucky waistcoat
16:31and celebrating the second England goal yesterday.
16:33That's it.
16:33Good.
16:35Marcus from Newmarket celebrated the England match,
16:38dressed as Gareth Southgate.
16:39Nice.
16:40That's good.
16:42And finally, we've finally achieved it.
16:44This is Ginny the dog with her waistcoat on yesterday.
16:48This is her high-fiving.
16:50England's win.
16:51Not a chance.
16:52That was from yesterday, but we don't care.
16:54All right.
16:54We're making pudding with Sir Cliff Richard.
16:57But before we do, do you mind if we go back to 1963?
17:01We bought a bus and look at you singing Summer Holiday.
17:05Here you go.
17:05We're going where the sun shines brightly.
17:09We're going where the sea is blue.
17:12We've seen it in the movies.
17:16Now let's see if it's true.
17:20Everybody has a summer holiday,
17:24doing things they always wanted to.
17:26So we're going on a summer holiday
17:31to make a dream come true
17:34for me and you.
17:39Brilliant.
17:39I think that deserves a little bit of a round of applause.
17:43I think it's getting to be cruel now.
17:46When you play these old clips
17:49and I have to stand here being old,
17:52it's not great.
17:54I think that's possibly the only song
17:55that could get It's Coming Home out of my head, actually.
17:59It must all have fond memories, does it?
18:01It does, actually, yeah.
18:02It was a period of life
18:03that I didn't really thought would exist for me.
18:05Yes, I was influenced by Elvis and all these others
18:08and we made a record,
18:10but within two months
18:12I started making a movie
18:14and I'd never acted or anything before.
18:16It was called Serious Charge
18:17and it had a living doll in it.
18:18And it was a B movie, really.
18:21And I suddenly found myself making movies.
18:23I can't believe that it happened.
18:26And, you know, you can see
18:27that I wasn't that good at it.
18:29Oh, you're great there.
18:30It's great film.
18:31The way you got the sandwich,
18:32didn't eat it, put it back.
18:34And it was obviously filmed
18:35on the outskirts of Paris, that, wasn't it?
18:37Obviously.
18:38Obviously.
18:40I don't know where it was filmed
18:41because the bus that I've sang in
18:43was in the studio.
18:44No!
18:45No!
18:46Yes!
18:48Right, Simon, what are we making?
18:50We're going to make a peach and cream cheese tart.
18:52I mean, it's summertime,
18:52so we're getting all these lovely soft fruits and seeds.
18:55We've got peaches,
18:56we've got honey,
18:56we've got cinnamon,
18:57we've got some cream cheese and some egg.
18:58So think about almost a cream cheesy mixture,
19:01so we're setting the cream cheese with the egg.
19:03A little bit of semolina,
19:04and we've got some flaked almonds
19:05and some filo pastry.
19:06I'm going to get you to line
19:09this dish with a filo pastry, Cliff.
19:11So what you need to do,
19:12we cut that in half,
19:13and what are you doing?
19:15Oh, Craig.
19:15I thought it was a napkin.
19:18You really don't cook.
19:19We get a piece of pastry,
19:21and it goes in,
19:22and you slap on a load of butter.
19:24Then you get another piece of basil.
19:25Just keep going round,
19:27so you end up with a pretty...
19:28Oh, I thought you'd done it already.
19:30So meanwhile,
19:31what we get with the peaches,
19:33we take the stone out the centre of the peaches,
19:36and we're going to cook them down with the honey.
19:39And what we're going to do with them
19:41is get them really nice and deliciously soft.
19:44Cliff, what's it like being as famous as you?
19:47Do you ever get a moment of peace?
19:49Well, yeah, I do, actually,
19:50but you find that when you're in our industry,
19:52you do tend to lose a lot of your privacy,
19:55but then you have to just find it when you can,
19:58and that's why it's great for me to go to Portugal
20:00or Barbados and just disappear into your own home.
20:03All right, but you're known all over the world, right?
20:06I mean, people know you everywhere.
20:07Well, anybody but taste knows me.
20:15Do you ever do the disguise thing?
20:18Have you ever turned that light?
20:20David Bowie apparently used to walk
20:21with a French paper underneath his arms.
20:23The only time I tried it,
20:24I did it once and I never did it again
20:27because I came out of a theatre
20:29and I'd borrowed a cheese-cutter cap
20:31and a pair of grandparent glasses
20:33and I looked in the mirror and I thought,
20:35oh, I look really ridiculous.
20:36And I came outside and this bloke said,
20:38all right, Cliff?
20:41And I said, no, I'm not.
20:43So I've never really tried to do that again,
20:44although the way to disguise yourself
20:46is to actually change the shape
20:48or the size of your nose.
20:51I did it once and I threw a party once
20:53and all I did was I got a makeup artist
20:55with mortician's wax made my nose bigger.
20:59People I work with, my closest friends,
21:01went straight by me
21:03and it wasn't until I went like that
21:04and my nose stayed like that
21:06that they realised something was wrong.
21:07And I said, it's me.
21:09Because, funnily enough, I looked in the mirror
21:11and when I showed pictures to my family,
21:13they said, oh, please, we know you.
21:14That's not you.
21:15I said, it is me.
21:16So the nose is the trick.
21:18If you want to change.
21:19OK, that will be on that bit.
21:20Now, what we do.
21:21Oh, have I finished?
21:22So we have...
21:23So what we do now,
21:24so we've got a little bit of cream cheese
21:26and we've got some egg yolk.
21:27So this is going to set the cream cheese.
21:29So what we do, Cliff,
21:30is simply pop both of those into there
21:32and just give them a mix together with the four
21:34so they're nice to speak.
21:36Cliff, why do you like Wimbledon so much?
21:38Well, I like tennis.
21:39I started late in life.
21:40Tennis, in the end of school,
21:42what I played was soccer and rugby.
21:45And I only played rugby
21:46because I used to run quite fast.
21:48And I thought to myself,
21:49you know how you can get damaged in rugby?
21:51And I thought, well, I'm not going to get damaged.
21:52And because I ran fast,
21:54they gave me the ball really early on the wing
21:57and all I did was run and no one could catch me.
21:59So I never got hurt.
22:02And it was just crazy.
22:04But tennis,
22:05we never played at school
22:06because it was a girls' game.
22:07Isn't it funny?
22:08Girls played hockey and tennis.
22:10But the guys didn't.
22:11And now I wish I'd actually started way back then.
22:13Although I'm not bad, but, you know,
22:16they say the quickest and easiest way
22:18to get to Wimbledon membership
22:19is to win it.
22:21Do you think you could have been a contender?
22:23No, but I'm a member.
22:29What we've got,
22:29so we have our final page here,
22:31loads of butter on.
22:31And I've just put a little bit of semolina,
22:33which will just stop all of this kind of getting too soft.
22:36And what I've done,
22:37once we've cut the peaches,
22:38we've drained off all of the excess liquid that's in there.
22:42And we've kept that
22:43for a little bit of syrup to pour over the top.
22:45So the lovely honey and cinnamon peaches go in there.
22:48And then,
22:49all of this,
22:50simply,
22:51you just blob it on.
22:52So this is,
22:54as I say,
22:55it's almost like a cheesecake mix.
22:56Oh.
22:57And the lovely acidity of the cream cheese
23:00gives another dimension,
23:01because we've got loads and loads of sweetness in there.
23:04Does that spread all over?
23:05Yeah, so basically it cooks,
23:06but it will also slightly set.
23:08If it was just cream cheese,
23:09it would just,
23:09it would just ooze out all the time.
23:11And then,
23:12what we do,
23:12we then have some more pastry.
23:16So Cliff,
23:16what's the,
23:16what's the,
23:18who's the greatest tennis player you've ever seen?
23:21The greatest man and the greatest woman.
23:23You know,
23:24there are players now
23:25that are almost unbeatable,
23:27and some of the younger players
23:28are finding it really difficult
23:29to break Nadal and Federer.
23:31But the first person
23:33that really impressed me
23:34as a tennis player
23:35was Ivan Lendl.
23:36Really?
23:37He was almost a new breed of people
23:38that hit them all so hard.
23:39I thought,
23:40how can he do this?
23:41So I really enjoyed him.
23:42But the ball-Macamaro era
23:43was amazing,
23:44wasn't it?
23:45It was.
23:45It was good.
23:46I mean,
23:46that's all part of it though,
23:47because that was,
23:48he was part of that era still.
23:50And in fact,
23:51he was number one in the world
23:52having never won a Grand Slam
23:54because he had won everything else.
23:55Who was?
23:56Lendl.
23:56Lendl.
23:57All right,
23:57I see.
23:57But I followed,
23:58but now,
23:59I mean,
23:59funny enough,
24:00my favorite player now
24:00is Andy Murray,
24:01but he's really,
24:02he's had a hip operation
24:04and certainly not playing Wimbledon,
24:06but probably will try
24:07the American Open.
24:08I don't know how it works,
24:09because with injuries in tennis,
24:10it can take quite a while
24:11for them to get back into shape.
24:13And even then,
24:14having not played for a year,
24:16he's going to have to really struggle
24:17to win his way back to the top.
24:18But he's,
24:18I find him one of the most interesting players.
24:21But Federer,
24:22Nadal,
24:24unbelievable.
24:26So here's our pie.
24:27So we have loads of fillet pastry,
24:29all the dishes through,
24:30all the kind of cream cheese in there,
24:32flaked almonds on top,
24:32loads of butter.
24:33We bake it.
24:33We bake it for about 50 minutes.
24:35And you end up with this
24:37really delicious peach tart.
24:39We've saved all of the syrup
24:41that we cooked the fruiting.
24:42Do you want to make your way over now?
24:44And this,
24:44you can serve it hot,
24:45or you can serve it cold.
24:47And you get this lovely
24:50phyllo crispiness.
24:51We dust on,
24:52whoops,
24:53we dust on,
24:54icy sugar onto the top.
24:56We pour over
24:57some of this lovely
24:58peachy syrup,
25:00a little bit of fresh cream as well.
25:03Ladies and chants,
25:04have a little dig into that one,
25:05and I will...
25:07On next week's show,
25:08we've got Nadi Hassan,
25:11Kevin McNally,
25:12and Alex Jennings
25:13from ITV drama Unforgotten.
25:15Joe Cole's here.
25:17Not the footballer,
25:19but the actor,
25:21filmed from
25:21A Prayer Before Dawn,
25:23also Peaky Blinders,
25:24and Sophie Tucker
25:26performing Best Friend Live
25:27on the show.
25:28So how is that?
25:29Is that,
25:29is that,
25:30oh, you like that,
25:31don't you?
25:31You do like that.
25:32You do like that.
25:33So it's summery.
25:38It's good,
25:39isn't it?
25:40Right, fun.
25:41Drama.
25:44And it's one of those things,
25:45as I say,
25:46you can have it hot
25:46and it's still a little bit crispy.
25:48You can have it cut.
25:48Sorry,
25:49so I can try some of this as well.
25:51Delicious,
25:51absolutely delicious.
25:52Could you add Bailey's to it?
25:56There we go,
25:57ladies and gents.
25:57More of that.
25:59Nice and flavour.
26:00Some of the peaches are lovely.
26:01It's a proper taste of summer.
26:03It's Wimbledon-E.
26:04It's kind of
26:04World Cup semi-finely flavour.
26:07Thanks to all of today's guests,
26:08Joanna, Izzy, Blake,
26:09and Sir Cliff Richards.
26:11We'll see you here next Sunday,
26:13back at the usual time
26:14of 9.30
26:15to play us out
26:16with Wait So Long.
26:17It's Plan B.
26:19Have a great week.
26:21It's coming home.
26:25Why do you make me wait so long,
26:29so long for your love?
26:33Why do I have to wait so long,
26:37so long for your love?
26:41So long for your love.
26:44You keep telling me to wait.
26:48Say that's what you do to God.
26:52Will you give me what I want?
26:56Oh, all I can do is try.
27:00I see it in your face.
27:04I can tell you when you lie.
27:08No need to tell me straight.
27:12I can read between the lines.
27:15You've got something you're trying to hide.
27:18Tell me something.
27:20What's a surprise?
27:22I see loving up in your eyes.
27:26I can't see love.
27:28So why do you make me wait so long,
27:32so long for your love?
27:36Why do I have to wait so long,
27:39so long for your love?
27:43So long for your love.
27:46You've been living on the edge
27:49so long that you've gone out your mind.
27:54Trying to think of things to say.
27:58Looks like you've run out of line.
28:01I'm sure deep inside your heart.
28:06You know you're taking this too far.
28:10I know it from the start.
28:13You are gonna make it hard.
28:17You've got something you're trying to hide.
28:20Tell me something.
28:22What's a surprise?
28:24I see loving up in your eyes.
28:27I can't see love.
28:30So why do you make me wait so long,
28:33so long for your love?
28:35Why your love?
28:37Oh, why do you make me wait so long,
28:41so long for your love?
28:43Why your love?
28:45Oh, I keep holding you.
28:48I keep holding you up.
28:51Oh, no.
28:53If I do, I have to wait so long,
28:56so long for your love,
28:59for your love.
29:00So long for your love.
29:03I keep holding you up.
29:04I keep holding you up.
29:05I keep holding you up.
29:06I keep holding you up.
29:09I keep holding you up.
29:10I keep holding you up.
29:10I keep holding you up.
29:11I keep holding you up.
29:11I keep holding you up.
29:12I keep holding you up.
29:13I keep holding you up.
29:13I keep holding you up.
29:13I keep holding you up.
29:13I keep holding you up.
29:14I keep holding you up.
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