Episodes On Demand
6 | Episodes Available

The Voice’s Mark Asari: ‘What’s the ultimate plan? Paying off my mum’s mortgage’

Mark Asari left us all in tears on Saturday night after he blew away The Voice judges with his singing, however when asked to tell the judges his name, he struggled. Mark’s lived with a stammer his entire life and despite different therapies, he still suffers. Mark joined Lorraine on the sofa to tell her about how singing helps his stammer, the one piece of advice Will.i.Am gave him and his boy-band past.

Watch the full interview above

Stephanie Waring on her shock Dancing on Ice exit: ‘It is a lot of hard work just down the toilet, really’

After her shock exit from Dancing On Ice last night Stephanie Waring and her dance partner Sylvain Longchambon joined Lorraine on the sofa to discuss being voted off the show instead of Lemar, despite him falling over during the skate off, and fighting back the tears when the judges announced her exit.

Watch the full interview above

EXCLUSIVE DJ David ‘Kid’ Jensen on secretly living with Parkinson’s for five years: ‘I was worried about the stigma'

On this morning’s show we were joined by DJ David ‘Kid’ Jensen and his wife Gudrun. David opened up to Lorraine about how he has been secretly living with Parkinson’s for the past five years and how he now wants to use his platform to spread awareness of the disease.

Watch the full interview above

Lancashire hotpot recipe

Jennie cooks us up a delicious Lancashire hotpot, perfect for a chilly evening.

Serves: 4

25g unsalted butter
1tbsp olive oil
1kg Lamb neck, fat trimmed cut into chunks
1tbsp plain flour
250g pickled onions, drained weight, left whole if small or cut up if large or 1 white onion, peeled and chopped
4 small carrots, peeled and chopped in irregular shapes
½ tsp dried rosemary
½ tsp dried thyme
1 bay leaf
Dash Worcestershire sauce, optional
1-2tbsp brown sauce, optional
2tsp Dijon mustard, optional
1pt Beef or lamb stock
2tbsp mint sauce
1 kg potatoes, peeled and sliced
50g unsalted butter, melted
Pickled red cabbage, to serve

1. Pre-heat the oven to 160C.
2. Season with meat with salt and pepper and sprinkle the flour over the meat.
3. Heat a large casserole pot, which had a lid and that can be put on the hob, and add the oil.
4. Once hot add the meat in small amounts and brown all over and remove from the pan and set aside.
5. Once all the meat is browned add the carrots and onions and cook for 2-3 minutes.
6. Add the brown and Worcestershire sauce and season again with salt and pepper. Mix and cook for a further 2 minutes.
7. Add the herbs, bay leaf, mustard and mint sauce and mix again.
8. Add the lamb back in the pan and stock and mix.
9. Lay the sliced potatoes on top and pour over the melted butter and place the lid on top and put into the oven for 1 hour.
10. Remove the lid and turn the heat up on the oven and cook for a further 20-30 minutes.
11. Remove the hot pot from the oven and place a spoonful of the hot pot onto the plate alongside the pickled red cabbage.

Lose the Booze: Denise Welch meets the Soberistas and talks her decision to go teetotal

With thousands now pledging to join Lorraine to Lose the Booze this month, Denise Welch reveals why leaving alcohol behind was the best thing she ever did. She also meets with a group of women from the worldwide network Soberistas to hear about their battles with alcohol and why they have chosen to live a sober life.

Denise also opened up to Lorraine about publicly battling the booze for years. It was the ultimatum from her husband Lincoln that made her finally lose the booze for good.