Wednesday 30 November

VT: A guide to guide dogs

Celeb 1- Gaby Roslin- PAUL AND GABBY SHOW

Celeb 2 – Lydia Bright and Billie Faiers - TOWIE

Celeb 3 – Atul Kochhar – Taste of Christmas

Book Choices

Gabby Logan – Danny the Champion of the world – Roald Dhal- loved reading this as a kid and reads it to her children.

Gaby Roslin- Alice in Wonderland by Lewis Carroll- loved reading this as a child

Zara Boland- James Herriot's All Creatures Great & Small

PART 1): CELEB CHAT – Gaby Roslin

From Children in Need to The Big Breakfast, Gaby Roslin (47) has been the face of some of the most iconic TV shows to hit out screens in the last decade. Now Gaby enjoys waking up London every morning as she, together with right hand man Paul Ross, host the BBC London Breakfast Show. Gaby joins us to cast an eye back on a career that has made her one of the nations best loved presenters, and to reveal why she often gets mistaken for Gabby Logan and has to field questions about football!

PART 2 – HEADLINES

HEADLINE:HEART OP? GET ROVER IT WITH A DOG, Sunday Mirror, 27/11/11

· The NHS is sending cardiac surgery patients to animal shelters to recuperate in new hounds help hearts scheme.

· Doc’s believe they will recover quicker as they help shelter staff to exercises abandoned pets.

HEADLINE: “HOW THE BREED TELLS ALL ABOUT THE OWNER”

Daily Express, 12/ 11/ 11

· Dog owners are supposed to end up looking like their pets. But a study claimed yesterday that you can also read an owner's personality from the breed of their dog.

HEADLINE: “SNORING DORMOUSE IS INTERNET HIT”
The Telegraph Online, 21/ 11/ 11 (U-LAY YouTube clip)

· A hibernating dormouse has become an internet hit after his comical snoring was caught on film.

VT CLIP - ITV1- SUPER TINY ANIMALS , Tonight 7.30pm

This programme takes a look at some of the world’s most popular miniature pets – tiny horses, micro pigs and ‘handbag’ dogs, and meets the people who love and own them.

And we have our very own Micro pigs on the show. Olivia Mikhail will bring a micro pig named Kew, who will be on a lead and two little micro piglets (a ginger girl and a black boy) who will be in a pen.

Olivia Mikhail is London's only micro pig breeder. She says: “Our aim is to educate both children and adults on the true facts about micro pigs including their intelligence, how micro pigs came about, their behaviour, their needs, and owners responsibilities. We check prospective owners stringently before selling them a pig.”

She’ll be giving us her top tips for looking after a micro pig at home.

PART 3) CELEB GUEST 2– THE ONLY WAY IS ESSEX

Cast member Lydia Bright of bafta-winning show The Only Way is Essex will be joining us to talk about her new workout DVD ‘The Essexercise Workout’.

Part 4A) VT: GUIDE DOGS

Louise Hulland visits new National Breeding Centre for guide dogs and find out how the pups will go on to change lives.

For more info or to find out how to donate, visit http://www.guidedogs.org.uk/

Part 4B) CELEB GUEST 3–ATUL KOCHHAR – TASTE OF CHRISTMAS.

Atul Kochhar is twice Michelin starred Chef who is joining us to talk about Taste of Christmas at Excel London; a festive food exhibition taking place from 2-4 December. He will also be preparing one of his alternative Christmas dishes.

Achari Jhinga
Spice Pickled Prawns
Serves 4

Ingredients:

16-20 medium size prawns, peeled and cleaned
1 tbsp. mustard or rape seeds oil
1 tsp. Punch phoran (Mixture of fennel, cumin, fenugreek, onion and mustard seeds)
1 medium onion, chopped
1 tbsp. paste of mango pickle
2 tbsp. fine chopped red peppers
1 tbsp. fine chopped coriander leaves
2 tsp. fine chopped ginger

Mixed salad leaves and micro cress
Lemon oil

Method:

Heat oil in a pan and sauté punch phoran for 1-2 minutes or until spices begin to crackle. Add chopped onions and sauté until translucent. Add prawns and sauté for 5-8 minutes on medium heat or until prawns are just cooked. Add mango pickle paste and red peppers – sauté for a minute and remove from heat. Add chopped coriander and ginger and leave it cool.

Serve mixed with salad leaves and cress, drizzled with lemon oil.