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help you to my husband but we are still a paycheque down and will be struggling why has no help been offered for people on statutory maternity pay? more likely to be spending more time at home with the little one. and needing to keep that heating to a decent level because of the little one. it is difficult and actually there is not specific help here. clearly, all eyes, including that of the regulator today saying we are looking at the government, the new administration, if you like, to come up with some solutions and we will work with them. it is really pretty unprecedented for a regular to come up with something like that, saying these are devastating figures, even the industry body itself saying it is scary. there is not much i can say to felicity in terms of solutions now, specifically for her. bearing in mind that benefits check
is worthwhile doing as well. there are clearly all eyes now on whether there is extra support going to come on top of what has already been announced. felicity, if you are watching, i hope kevin's answer gave you an idea of where you are. laura, did you want tojump in? ijust wanted to add, _ absolutely in terms of the immediate support but it is worth checking. what felicity needs to get in terms of insulation and heating support. on the government's help for households campaign, j there is a link to more information about grants and sources of help i for insulation and heating, - if you are in scotland there is home energy scotland advice, in wales, also. -
to paying those regular bills. if. that goes, it puts you in an even more _ that goes, it puts you in an even more difficult _ that goes, it puts you in an even more difficult situation. - that goes, it puts you in an even more difficult situation.- more difficult situation. jack, i want to jump _ more difficult situation. jack, i want to jump into _ more difficult situation. jack, i want to jump into some - more difficult situation. jack, i want to jump into some of - more difficult situation. jack, i l want to jump into some of these questions, you might have answered these because you said you were scratching around to find any solution, but felicity is currently on maternity leave, she has a three—month—old baby and is on statutory pay and nothing has been mentioned to help people on maternity leave, i am mentioned to help people on maternity leave, lam not mentioned to help people on maternity leave, i am not eligible for help because of my husband so i has nothing been offered for people on statutory maternity pay? we don't have any details from either of the prime ministers in waiting, to tell us what will happen? thea;r prime ministers in waiting, to tell us what will happen? they haven't civen an us what will happen? they haven't given any assurances _ us what will happen? they haven't given any assurances to _ us what will happen? they haven't given any assurances to the - us what will happen? they haven't l given any assurances to the majority of people. _ given any assurances to the majority of people, that they will give them any kind _ of people, that they will give them any kind of valuable support. i wish i any kind of valuable support. i wish i had _ any kind of valuable support. i wish i had an— any kind of valuable support. i wish i had an answer for felicity. i think— i had an answer for felicity. i think the _ i had an answer for felicity. i think the question should be directed _ think the question should be directed at nadeem safari, himself has benefited from payments from the fuel industry in the past. as the
straightly traditional recipe. >> look at how beautiful that is. >> but it's with beautifully simple and inventive dishes like this that gennaro was able to change land op's culinary scene forever. >> yes, yes. >> my god. >> come on. >> bon appetito. >> bon appetito. >> oh, my god. >> the lemon. ♪ >> wow. i love it with the rocket. it's so good. i don't even want to talk anymore about it or anything. i just want to eat it. is felicity other? >> felicity. >> sadly a romantic people for two is being interrupted by my wife. >> we're going to make this again quickly for her. >> oh, hi. >> hi honey. >> you're back.
i love his food so much that felicity and i asked him to cater our wedding. >> she's still with you? >> yeah, yeah. i don't know why. >> you're a lucky man. >> i know, i know. >> i've managed to sneak in before the lunch crowd arrives, and it turns out francesco is cooking a dish i've never tried before. >> so what are you going to make? >> scallops. >> whoa, my god, look at the size of that. >> you usually find a small up. just got to use the best part of it. >> just got to cut into smaller pieces. >> francesco moved to london in 1990 from calabria, one of italy's poorest regions. today he heads a busy kitchen with a staff of 50. this one, jesus, really? >> spicy and unck showers adouille is a clannian sausage that you typically find scraped on a bit of old bread, not a
the family have agreed to show me how it's done. my wife has come to join me, and we're in one of the most beautiful places in the world. what could possibly go wrong? [ thunder ] okay, so there's this once in a decade storm forecast and everyone is taking shelter. but that doesn't stop the morning delivery coming down from the family's farm up in the hills. every morsel grown by the father, pepino. pride of place this season is the star of my favorite dish, zucchini. the first time i had this dish, i insinuated myself in the kitchen to wheedle out the recipe from pepino's daughter antonia, who runs the place. we now make it at home every week, but it's never as good. chef tomaso is giving me a master class, and my wife felicity has even flown in to make sure we get it right.
by evening, felicity, the film crew and i are the only guests. rather than allow all this incredible food to go to waste, they're making a feast for all the brave souls still here. while the kitchen team works serenely, the film crew helped me capture some views of the famous amalfi coast you won't >> at any time isn't it so gorgeous? i know. yeah. until nature sends us all running back inside. [thunder cracks] hail storm. it was like hail the size of amalfi lemons. it just came down. holy shit! you know, i've had dreams about having this place all to myself, being brought platters of beans,
great people. look, these four all made great x christian s /* /* contributions over the years. it will remain others to be on more. this is how the show has worked throughout the years and they will emerge as stars as well. that's how the show works. >> we're going to miss her. tonight, stanley tucci goes exploring in italy and london. >> is felicity here? felicity? >> sadly, a romantic meal for two is being interrupted by my wife. we will make this again quickly for her. hi, we're back. how is the dentist? >> ever refreshing. >> let me see. looks good. >> we just made this and ate it. >> you did? >> it's fresh. it's fresh. >> oh.
a restaurant in the center embodies the spirit and history of milan like almost nowhere else. angelo bissolotti is the mastermind behind osteria del treno, a haven for the hard-working milanese in an historical venue. >> felicity: nice to meet you. >> when angelo acquired this place 30 years ago his mission was to create an authentic osteria, accessible to everyone. you can have lunch here every day for less than $11, hang out in the afternoon, but in the
felicity, has even flown in to make sure we get it right. we came here two years ago, the reason we're in this restaurant, right? >> yeah, we've made it everyday. practically everyday, yeah. >> it's a favorite, it's amazing. >> we love this dish. >> everybody always thinks there's garlic in it or onion, but it's just the sweetness of the zucchini. >> i know. >> oh wait, he put it in. >> oh, we missed it. >> sorry. >> we're so unprofessional. >> the chopped zucchini are fried in sunflower oil, and that's our first mistake. we need about three gallons more than we've been using at home. >> it's frustrating to see him do it like this with ease when we've been laboriously frying them in a shallow vessel. >> i know, it's so sad. >> hours of our lives. >> literally hours. >> i know. >> once fried, tomasso leaves the zucchini overnight to soften up. >> with oil and basil?