More on today's hot topics from presenter Gabby Logan.
INTRO – TOPIC OF THE DAY
Gabby is feeling a bit under the weather today so we want to hear what your cold remedies are - tweet us @livewithgabby or email firstname.lastname@example.org
Mark Watson – The Great Gatsby – F Scott Fitzgerald
Jemima Cooper – Shantaram – Gregory David Roberts
Oliver Chris – The French Lieutenant’s Woman – John Fowles
Aldo Zilli - The Godfather
PART 1: CELEB CHAT – MARK WATSON
Mark Watson has been doing stand-up since he hit the Edinburgh Fringe in 2001. He’s a TV panel show regular who’s toured the length and breadth of the UK but on his latest tour he’s taking his stand-up off the beaten track going to venues chosen by his fans.
PART 2: EXPERT – HAYLEY TAYLOR – THE FAIRY JOBMOTHER
STORY 1: JOB IS IN YOUR HANDS
One in five Britons could be losing out on a job because their handshake is not up to scratch.
STORY 2: WHY IT PAYS TO BLOW YOUR OWN TRUMPET
Forget modesty - new research reveals the only way to get on in life is shameless self-promotion.
STORY 3:YOUNG APPRENTICE
STORY 4: YOUNG JOBLESS WILL BE GIVEN WORK EXPERIENCE
18-24 year olds will be offered private sector work experience if they’ve been unemployed for more than three months.
INTERVIEW TOP TIPS
PART 3 – CELEBS – JEMIMA ROOPER & OLVER CHRIS
Jemima Rooper and Oliver Chris are taking the West End by storm. She started acting at the age of 13 and has appeared in The Famous Five, Lost in Austen and cult teen drama As If. He cut his teeth on some of the best-loved Brit comedies of the last decade, including The Office, Green Wing and The IT Crowd. They’re now appearing together in award winning comedy “One Man, Two Guvnors” alongside James Corden.
a) CELEB CHAT – ALDO ZILLI
Aldo Zilli is the celebrity chef who’s catered for Freddie Mercury, the McCartneys and Naomi Campbell. He’s here to bring some Italian magic to your festive treats and fill us in on this year’s Taste of Christmas. Find his recipe for his Christmas Crepes below:
The chestnut flours makes the pancakes sweeter than they would be if you used plain flour. Chestnut flour is gluten-free.
For the filling:
1 butternut squash
100ml olive oil
3 tablespoons fresh lemon thyme
2 garlic cloves, chopped
1 onion, chopped
1 tablespoon chopped fresh sage leaves
200 g (7 oz) smoked tofu, cut into very small cubes
1 glass white wine
Handful of toasted walnuts
For the pancakes:
75g (3 oz) rice flour
50g (2 ox) chestnut flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
2 tablespoons olive oil
75 ml (3 fl oz) milk
For the Truffle cream sauce:
3 tablespoons butter
1 shallot, finely chopped
½ garlic clove, minced
250 ml (8 fl oz) white wine
1 tablespoon double cream
1 small black truffle or a little truffle oil
1. Peel and cut the squash into 1cm (1/2 inch) cubes. Place the squash in a roasting tin, toss in the olive oil, thyme and half the garlic, cover with foil and bake for 15 minutes. Remove the foil and cook for a further 5 minutes- the squash needs to be soft but not overcooked.
2. In a saucepan, cook the onion, sage and remaining garlic in a little oil for 5 minutes until the onion starts to go brown. Add the tofu and cook for 5 minutes. Add the wine and reduce for a further 3 minutes. Remove from the heat and stir in the squash and most of the walnuts. Season to taste and keep warm.
3. In a bowl, mix together the rice flour, chestnut flour, baking powder, pinch of salt and bicarbonate of soda. In another bowl, whisk together the eggs, oil and milk. Add the egg mixture to the flour and whisk until there are no lumps. Set the batter on one side to rest for 10 minutes.
4. Heat a non-stick pan until hot, add a quarter of the pancake mixture and cook until it starts to bubble and go brown around the edges, flip and cook until golden. Make 4 pancakes in total and keep warm.
5. Now make the truffle cream sauce. Heat 1 tablespoon butter in a pan and fry the shallot until transparent, adding the garlic halfway through. Add the wine and reduce by three-quarters, then add the double cream and bring to the boil. Remove from the heat and add the remaining butter, mixing slowly. Grate the truffle into the cream or add the truffle oil.
6. Lay the pancakes on a plate, add the tofu filling and roll up to form a wrap. Pour over the truffle sauce and sprinkle with some toasted walnuts.
b) VT - LONDON ZOO IN WINTER
Now it’s getting pretty chilly and when it gets cold we just put on a jumper or pump up the heating but what happens to all those animals in London Zoo? With the release of ‘Zookeeper’ on DVD we sent Kirsty to find out what it’s really like to be a zookeeper.
FIND OUT MORE INFORMATION ON LONDON ZOO HERE - http://www.zsl.org/zsl-london-zoo/
'ZOOKEEPER' IS OUT NOW ON DVD AND BLU RAY.