Thank yous

A big thank you to the companies who have contributed items for the show.


Saturday 24th September
If you would like more information about the kitchen gadgets reviewed by Rhik Samadder on The Saturday Show on the 24th September please see product details below.


Electric Spiraliser (Morphy Richards, £39.99 – £49.99 depending on retailers)

Nut Milk Maker (Hopps & Woolf, £72.99)

Macaron Kit (Lekue, £22.00)

Wine Access System (Coravin, £199.00)

‘Scizza’ Pizza Cutter (DreamFarm, £17.95)

Toast ‘n’ Egg ‘n’ Beans Maker (Tefal, £29.99)

Self-heating Butter Knife (THAT! Inventions £19.99)


Saturday 18th June

Picnic hampers:

VonShef Four Person Picnic Backpack – £27.99


Anorak Kissing Hedgehogs Picnic Rucksack – £65


The Galloway- £399.00


Other items:

Picnic blanket – £8.99


Orla Kieley picnic blanket – £25


Charles Bentley Double Folding Camping Chair – £24.99


EuroHike Inflatable Chair and Footstool: £30.00


True Picnic Stix Wine Glass and Bottle Holder – £16.99


Picnic Bench Condiment Set – £11.99


Picnic Pants – Home made. Originals from Italian experimental design company, Acquacalda.


Face Straws – £4.99


TEEPEE – £149.99


Weatherproof blanket – £49.99


Bothy Bag – £35.00


Umbrella Shelter – £22.99


Wellies – £40.00


Cairn O’Mohr Scottish Fruit Wine


Saturday 4th June

Thank you for the following suppliers for lending us their great gadgets:

Samsung KS7500 Curved TV


Football Pinata

Bush 50 Inch 4K Ultra HD LED TV

Football Bean Bag


Sonos Playbar


Cardboard Home Cinema


Red 5

Screen Magnifier

Subbuteo Bottle Opener


BraZen Spirit 2.1 Bluetooth Gaming Chair


Inflatable Ice Bucket


Football Popcorn Maker


Kickmaster Pop Up Goal


Mr Entertainment Partybox


Saturday 28th May

Camping essentials:

Heimplanet Fistral Tent – Surfdome


Camping without the fuss. Simple roll out and inflate. It comes with pegs, repair kit, guy lines, pack sack and pump adapter. A one pump system inflates the frame and then you secure the inner tent. It’s so easy to use.


Outdoor Sports Lantern – VARTA

This lantern is great for venturing into the great outdoors. It is water resistant and has a 16m beam range. It comes with 3 D batteries which can last up to 130 hours. It has two hooks for hands free use so the days of fumbling around with a torch in the dark are over.


Bottle Top Light – Glo


No need for fancy tech, this gadget is sweet and simple. All you need to make it work is a bottle of your favourite soft drink. Simple screw on the Bottle top light on top of the bottle and away you go. It has a handy clip so you can attach it to the roof of your tent for a cheap way to light your camping nights.


Scrubba Washbag – Scrubba


This is marketed as the world’s smallest washing machine. Its portable and convenient for those who want to keep their smalls clean on the go. Stick your clothes in the Scrubba with a bit of detergent and water and make a rolling motion on the bag. Then rinse your clothes. It’s twice as effective as a hand wash. It also doubles as a dry-bag.


Cooking around the camp fire:

Flameless Cookwear – Trekmates

£25.00 (reduced price)

This is convenience cooking with a high tech twist. With the flameless cook box there is no need for a camp fire. Great if you are at the mercy of the great British weather you can have a warm meal from the comfort of your own tent. A water activated heat pack heats your food in no time at all.


ONJA Stove – Primus


The ONJA is a compact two burner stove. It folds away neatly and has a handy strap making it portable and convenient. It can take a 100 g, 230 g or 450g gas canisters. It can fit most gas canisters with a valve on the market.


BioLite Camp Stove – BioLite


This award winning product is all the fun of a traditional campfire with a modern techy twist. Load up the burner with your firewood and kindling and light it like as you would a normal campfire. The heat from the fire powers the orange pack attached to create electricity. This can be used to charge your mobile device from its 2 USB ports.


Helinox Ultrlight Camp Table

Lightweight and convenient for your camping dining needs. It weights as much as two cups of tea and folds up to the size of an umbrella. It also has two integrated cup holders.

Happy glamping and luxury:

Inflatable sofa –  Aldi


This inflatable sofa is a cheap way to achieve campsite luxury. Just inflate and prepare to relax in the great outdoors. It’s large enough to double as a bed. Just don’t forget your electric pump.


Hammock with stand – Aldi


Whilst waiting for the BBQ to fire up, hang out in this Hammock with Stand. It’s easy to assemble with a 3-piece steel frame and includes an integrated drinks holder, removable pillow, magazine holder and carry bag. Hammocks are all the rage in the camping world at the moment and this will keep you on trend on a budget.


Solar Powered Camping Phone Charger and Speakers – Bentley


This is a great bit of tech for happy campers. A phone charger and a portable speaker in one. It has a solar panel and a rechargeable lithium battery. It also has a inner storage panel put keep your devise in for easy portability. It has a 5.5V output and 2 built in speakers.


Sound Asleep Original Speaker Pillow – Sleepy People


Made with a luxurious hollowfibre lining. No headphones required – The speaker is built into the pillow. Plug in your device and let your favourite sounds gently slip you into slumber.

Uber glamping item:

Camp champ – Camp Champ


Be the envy of the campsite with the ultimate in glamping. This is literally everything but the kitchen sink in a box. It includes a gas cooker with high-performance burners, four ready-to-go cooking surfaces, generous working space and plenty of room for pots, pans, and all your cooking utensils – all at a size of just 660 x 540 x 570 mm when closed. What more could you want? A kitchen sink perhaps?


Kids stuff:

Starwalker Sleeping bags – Vango


These put the fun back into camping. These sleeping bags are in the novelty styles of a T-rex and Panda. The bottoms zip off so you can walk around but still stay cozy.


Limbo Hop – Smyths


This is a bit like the swing-ball for the new generation of children. Its quick and easy to assemble. A limbo stick swings around a pole as players must limbo or hop over it as it swings.

Other providers:
Solar Panel – Lidl




Emergency Fire Starter – Zippo



Mos Down Slippers – Nordisk


These are like a sleeping bag for your feet. Filled with soft duck down to keep your tootsies snuggly in the chilly nights round a camp fire.


Unbreakable portable charger


Orla tent


Saturday 21st May

Thank you to the RSPB for supplying us with footage and items for our bird feature:

For more information on the products in our bird item visit:

Thank you to Urban Smoothie for their smoothie bike featured on the show:

For more information about Mind please visit:

Saturday 14th May

Thank you to the following providers:

Saturday 30th April

Thanks to B&Q for the barbecue that was supplied for the show. You can purchase it here.

Thank you to Mark Hunter for teaching our guests to drum. Find out more about Mark and his teaching.


Saturday 27th February

Gear VR headsets:

Ride One Wheel:

Logic RC Cars:


Thank you to Missie Franks from Rebounce London

Saturday 20th February

Thank you to The Gym Group for lending a hand with our running item.

French toast with Sichuan pepper roast strawberries

Serves 4



2 tbsp plain flour

2 tbsp icing sugar

4 large eggs

1 vanilla pod, seeds scraped

2 tbsp beurre noisette*

250ml whole milk

8 thick slices day old white bread or brioche

Butter for frying


For the strawberries:

1 tsp Sichuan peppercorns, crushed

450g strawberries, hulled and halved (larger ones quartered)

1-2 tbsp caster sugar


To serve:

150g mascarpone

1 tbsp icing sugar



Whisk together the flour, icing sugar, eggs, vanilla seeds and beurre noisette to a smooth paste. Gradually whisk in the milk to make a smooth batter. Dip the slices of bread or brioche into the batter and press down to soak. Heat a little butter in a a large, non-stick frying pan and fry the soaked slices for 2 minutes on each side (you may need to do this in batches). Transfer to a plate and keep warm until serving.

For the strawberries, toast the crushed peppercorns in a large, dry frying pan for a minute until fragrant then turn up the heat and add the strawberries and sugar. Cook the strawberries for 2-3 minutes, shaking and turning occasionally, until the just start to soften but still hold their shape. Remove from the heat and leave to cool slightly. Meanwhile beat together the mascarpone and icing sugar.

Serve the french toast with the strawberries and mascarpone.

Pork Banh Mi


I’m fairly convinced that as sandwiches go, few are better than this Vietnamese street food snack. It’s got everything you need; smoky, lemongrass scented pork, crunchy pickled vegetables, fresh herbs and a wicked sesame aioli. It may not be strictly traditional, and I’ve left out the pâté which I find a little overpowering, but it’s vibrant, fresh and utterly delicious.


Makes 4



500g pork neck fillet


For the marinade:

4 cloves garlic, peeled

2 stalks lemongrass, tough outer leaves removed, finely chopped

2 spring onions, roughly chopped

1 red chilli, roughly chopped

2 tablespoons fish sauce

1 tablespoon dark soy sauce

2 teaspoons light brown soft sugar


For the sesame aioli:

1 egg yolk

1 small clove garlic, peeled and crushed

100ml vegetable oil

1 tablespoon toasted sesame oil

1 1/2 teaspoons rice vinegar

1/2 teaspoon fish sauce


For the pickled vegetables:

1 large daikon radish

2 large carrots

2 tablespoons caster sugar

2 teaspoons sea salt flakes

2 tablespoons rice vinegar


To serve:

4 small baguettes

2 spring onions, shredded

Bunch coriander, leaves picked

Bunch mint, leaves picked



Cut the pork into 2cm slices and put into large bowl. Combine the marinade ingredients in a liquidiser, blend until smooth then pour over the pork. Toss the pork in the marinade then cover and chill for at least two hours; overnight is even better.

Meanwhile make the aioli. Put the egg yolk and garlic into a large bowl and whisk together until smooth. Combine the oils in a jug and, whisking constantly, begin to pour the oil into the bowl in a very thin, steady stream. Continue steadily adding the oil and whisking until it’s all incorporated then whisk in the vinegar and fish sauce.

For the pickled vegetables, peel the daikon and carrots and cut into thin matchsticks. Put the vegetables into a large bowl with the sugar and salt then gently work everything together with your hands. Keep tumbling and gently kneading the vegetables for 5 minutes until they’ve softened. Drain off the excess liquid then stir in the vinegar and set aside.

Preheat the barbecue for direct grilling and remove the pork from the fridge half an hour before cooking. Grill the pork for 10 minutes until cooked through and lightly charred then remove from the grill and set aside to rest for a few minutes. Spilt the baguettes lengthways and lightly toast the insides on the barbecue. Spread the baguettes with the aioli and top with the pickled vegetables. Thinly slice the pork, pile into the baguettes and top with the spring onions and herbs.

Gangland: FAQs

Were the participants in Gangland paid to take part?

No one in the film has been paid, and no inducements have been given. All contributors have taken part of their own free will, because they wanted to give an insight into the underground world in which they live.

Does Gangland glamorise or promote illegal activity?

We can assure you that this programme does not glorify gang crime. With an estimated 450,000 young people thought to be active gang members, the programme examines how gang culture has become such a central part of the lives of so many young Britons. The programme includes gang members talking frankly about their lives and motivations, offering an insight into the underground world they inhabit. No one in the film has been paid, and no inducements were given. All contributors have taken part of their own free will, because they wanted to give an insight into the underground world in which they live. In addition, follow up programme Gangland: Murder looks at the fallout of gang culture and the impact on lives and local communities.

The programme has been complied for broadcast, and we are confident that it fully complies with the Ofcom Broadcasting Code.

What does Gangland hope to achieve?

The documentary aims to show the reality of gang life in the UK today. Gangs are operating in many, if not all, of Britain’s inner cities and young people are still being drawn to join them, often with tragic outcomes, making  this a public interest story. We have found a way to show the reality of life inside gangs as never seen before on British TV. This is a story we feel should be shared, showing gang life through the eyes of its members in the UK.

You may be interested in a Guardian article from 30th August on the film-maker Paul Blake and his making of this 2-part series, which can be found here.

Casting for a new medical series

Have you followed an online lifestyle guru or taken supplement/diet pills and now feel worse than ever? Do you have symptoms that you’d like checking out?

Get it sorted with one of our dream team of doctors.

Email, call 0207 489 6309 or text your name and number to 07934 366 831.

Fostering a dog

The RSPCA rely on fosterers to provide temporary homes for the animals in their care. When you foster a dog or cat, you’ll be freeing up space in animal centres so that it is possible to rescue more animals in desperate need.

Animal fostering is an important role. It helps to play a vital part in the rehabilitation of animals and helps improve their chance of finding a new home. Many animals have either suffered or are not used to the care and affection that they deserve. Living with a foster family helps to provide them with one-to-one care. Allowing them to build up confidence and get used to a normal lifestyle.

Other animals don’t cope well in an animal centre environment. This is where the RSPCA need people to take them in to provide them with a real home, even if it is only on a temporary basis. It’s rewarding to know that you played a key part in the rehoming process and it gives an alternative to people who would normally be unable to take in an animal long term due to other commitments.

There are three types of animal fostering role:

  • Fosterers for animals ready to be rehomed
  • Fosterers for case animals whilst the legal proceedings take place
  • Fosterers for the PetRetreat scheme that helps families who are suffering from domestic abuse

To find out more about fostering, please visit

FIA Formula E is Coming to Channel 5

We are delighted to have announced that we will be broadcasting the FIA Formula E Championship for the 2016-17 and 2017-18 seasons. Channel 5 will broadcast all FIA Formula E events live, with sister channel Spike broadcasting the qualifying rounds.

Formula E is the first all-electric motor racing series, with major players from the world of motor sport taking part. The championship is fought over by ten teams, made up of two drivers in each event across the globe, from Buenos Aires to Berlin, Mexico City to Monaco. Many of the drivers have Formula One credentials including Nick Heidfeld, Nelson Piquet Jr. and current Formula E champion Sebastien Buemi.

The sport not only embraces future technologies within motoring and motor sports, FIA Formula E also encourages fans to interact with the drivers and the sport via social media, with fans being able to vote for their favourites drivers to receive extra power or ‘FanBoost’.

The season kicks off on 9th October with coverage live from Hong Kong with Channel 5 showing every race up until New York on 30th July. FIA Formula E will complement Channel 5’s existing sport programming including EFL highlights, Test Cricket programming and boxing.

Sea bass with lemon, vermouth and spinach

I love this dish because it is so simple. The juices in the parcels from the vermouth, lemon and basil mixed with the butter is so delicious with the sea bass. Spinach is just right with this dish but you could also add a few lentils.

Serves 2

75g unsalted butter, plus extra for greasing
2 sea bass fillets, about 180g each
2 slices unwaxed lemon
4 basil leaves
100ml dry white vermouth
200g fresh spinach
extra virgin olive oil
sea salt and freshly ground black pepper


  • Preheat the oven to 190°C. Fold over two sheets of foil into large squares and butter the shiny sides.
  • Place a fish fillet, skin side up, on each buttered square of foil. Top each fillet with a slice of lemon, 2 basil leaves and 25g butter. Season with salt and pepper.
  • Fold the sides of the foil up around the fish and pour half of the vermouth into each pocket. Leave to settle for a few seconds, then crimp the foil edges together to seal.
  • Set the foil parcels on a baking tray and bake for 10–12minutes. Check to see if the fish is cooked by carefully opening the parcel and piercing the fish with a sharp roasting fork: if it goes in with no resistance the fish is ready.
  • While the fish is in the oven, bring a saucepan of water to the boil and add some salt, then place the spinach in the pan and cook for 1 minute. Drain in a colander and squeeze or press out the excess water (do not refresh the spinach as this will dilute the taste). Season the spinach if required and add a dash of olive oil. Keep hot.
  • Once the fish is cooked, strain the juices from theparcels into a saucepan (set the fish aside in the foil to keep hot). Bring to the boil and reduce by half, then add the remaining butter.
  • Serve the sea bass topped with the butter sauce and with the spinach alongside.