02/05/2014 The One Show

Tonight on the One Show, the revolutionary form of transport we

could all soon be using. British urban unicyclists running around the

BBC. And John and Gregg are here to start the weekend.

Mr Benn has nothing new! Welcome to the One Show with Chris Evans. And

Alex Jones. Please welcome MasterChef's Greg to -- John Torode

and Gregg Wallace! Ten years of MasterChef, who would have thought

it?! What is the best question we can ask you? How?! Why?! 10,000

plates of food, which one stands out for you, John, Gregg? Steven

Wallace, no relation, who did the pear belle helene. For me it was

fettuccine with the Minster red mullet, it was delicious, one of

those things that looked like a bowl of pasta but was delicious. And not

of it you have to taste cold. It is room temperature, and Gregg is

right, when you finish your meal, that is the temperature we eat it

The camera crew found out by dinner,

The camera crew found out by accident whilst in the area on

another job. The River Mersey, famous for more

than just a song about a ferry crossing. During the 19th century,

this is the gateway to the second busiest port in the world. Tobacco

poured into Liverpool from all over the world. There was a more exotic

cargo brought near here to Mathieu Street in city centre, somewhere

which would become home to The Cavern club. This was once a lane

teaming with not just music lovers but the air would have been filleded

with a fruity citrus aroma. Hidden away, behind an anonymous

door, is the remains of Liverpool's Fruit Exchange, one of the city's

forgotten historical gems and I've been given privileged access to come

in and have a look inside. Wow.

Look at this place. It's incredible.

If you try and imagine that in its heyday, there would have been 700

people crammed into, not just here, but the other auction room here, all

bidding for fruit that's landed from all across the world. It would have

been quite all across the world. It would have

Lot 39, Spanish Naval oranges. ?2.80, yes. ?2.90. Get us up to ?3.

Gone! David Banks worked here almost 50

years ago. Did that feel nostalgic? Yes, it does, takes you back quite a

bit. What would have been down there, David? The samples for the

different lots we were selling. Came up from the basement on a lift and

the buyers could see them to examine the fruit so they Noel knew what

they were bidding for. In the '70s, the docks went into decline along

with the commerce. Some of the businesses that traded in this area

are still going strong today. One such business was run by Tony

Price's father Alfred, a fruit importer who'd try to attract

customers as they left the exchange. This was the hub of the fruit trade.

We didn't have premises, so my father and grandfather had come down

to Victoria Street when the auctions were on, and they would catch the

buyers. So your father and grandfather weren't allowed in

there? No. So they would stand here literally grabbing people? Yes. And

trying to steal the trade? Well, yes they would be offering what they

had, but it was important that they weren't allowed on the steps because

they would be thrown off by the commissioner. A seller who was

allowed to trade in the exchange was the Salvarino family. It started

with my father and he used to lemons. Then we got offices in the

Fruit Exchange. It used to smell of polish. It was absolutely

immaculate. My brothers, Tony, Ralph and myself, used to sit up in the

auction room and see the stuff sold by this gentleman here. And today, I

have a surprise for the guys. Unseen footage taken by Sal's late brother,

Ralph. That is Victoria Street outside.

Samples of fruit, all the buyers accumulating outside before the

auction. And there. Good heavens! That is my father. It takes you back

a long way. We all lead very different lives, it all revolves

around the fruit exchange. What a great building. A lovely

building. What are they going to do with it? They should do something

special with it. You could buy it! OK! MasterChef, tonight is the final

episode of the knockout trials. What time is it on? 8:30, on BBC One! The

Oval and Sophie have already gone. They are not dead! You are cutting

it down to six this evening, but how does it work, is it just you two

making decisions? Are people about interfering? One of the reasons why

we are still on after ten years is that we are not scripted and we make

our own decisions, and the fact is, we have our own opinions on stuff,

and because we make our own decisions, they have to deliver.

When he once my opinion, he gives it to me. He gives you a good listening

to! Can you imagine?! It is all about John, I get the occasional

say. Of course it is, that is why you to me everyone is watching you

on television! So there is no the real deciding vote? Absolutely not

at all, it is between me and John. Tonight is quite a big one, because

we have gone from eight to six, and there is a bit of a... You think,

and I doing the right thing? It is down to one plate of food, 90

minutes to cook one dish. But then we have got to make a decision and

lose two, and that is a big decision. Imagine if you make the

wrong decision, that person could have won it. It is tough for us,

because we promoted these people in the first place, so we like them and

then we have to psych them. It is not easy. That is classic anxiety,

inner conflict. I don't know, they have made a choice, they have made

the choice to come on MasterChef, they want to change their lives,

Cougar really good food. To make the final eight, they are pretty good!

They make the final six, then it is a struggle to keep on going to make

the final four, three, then the champion. Historically, the winners

have gone on to do brilliant things, and even some runners-up have their

own restaurants. Are there people in the mix tonight who could go on to

do that? Most certainly. How many of them? Out of those, at least three

that could very well make a good living for themselves in the

industry. And one of them likes to woo John with his sauces. Pan

roasted pigeon breast, aubergine puree. There is an Australian chef

who thinks you're sauces are amazing. It is nice to hear him say

those things, but it puts the pressure on. And we were saying

earlier on, it is ten years of MasterChef, so are you two in sync

with each other? Do you know what the other will like? We are almost

in sync, we share a dressing room! People often ask... It must be a big

seat! Some people think we do not get on! Nobody thinks that. There is

a rumour, they are not even in the same room when they are filming. I

supplied him with food and veg for ten years before we did MasterChef,

20 years we have worked together. But we do not socialise, we have

never been to each other's houses. We try! So we lived in very

different worlds, our opinions are very set, we are different people.

So why don't you socialise? Because we work together, then we go off and

do our things. We work together, but we still hang out. You should try

it! We will go to the pub or parties, but we have never been to

each other's houses. I am a bit OCD, I do not know whether I will like

the food, when it finishes. If I went to his house, he wouldn't know

where to put me! I didn't realise that an MasterChef you can bring

your own dear, -- dear, another clip. This is an emotion circulator,

one is a blender, the other is a water bath. That is a thermonuclear

what? And emotion circulator, it is a water bath, but there is oil

instead of water. I have never seen one of those, do you use it at

home? Yeah, that is mine, I use it at home. Brilliant! You are allowed

to bring in one ingredient, so for instance, Janet Street Porter

brought in her home-made jam that she used to make a pudding with. We

want them to have things they feel comfortable with. The thermonuclear

circulator... It is probably cheaper for him to bring that in than for us

to buy one. Oh, you are on a budget as well! Say that potential

contestants next year, watching this, our thinking, I will go for

MasterChef, what will be the best thing they could do to impress you

two? You answer for Gregg. No, the only thing I will say about Gregg is

that it is important you are consistent and never produced

anything that is raw, he hates that. If you give him venison which is

still running around, he hates that. Everybody knows that John has

a particular posh for Asian food, but if you are going to come on and

do a pudding, and Asian dish, that is a lot of pressure. Do his

favourite dish and get it wrong, you are going to be angry. Do you think

we get a bit obsessed over this?! I can't wait for MasterChef the Movie!

Forget Star Wars 13 or whatever it is. Who would play me?! While we

wait for the movie, MasterChef continues tonight right here on BBC

One. Michael Mosley has put himself through the mill to test things so

we don't have to. He has been infected with tapeworms, taken

hallucinogenic drugs and even been frozen to within an inch of his

life. Tonight he is going to get shot.

life. Tonight he is going to get The riots of August 2011 are

estimated to cost the nation over ?200 million. In such a chaotic

environment, it is very difficult ?200 million. In such a chaotic

criminals during a ride can be fantastically hard. They cover their

criminals during a ride can be faces and merge into the

criminals during a ride can be a new bit of technology means that

they could be identified days, even weeks later.

they could be identified days, even hard it is to identify people in

these situations is Mick Roach, an officer

these situations is Mick Roach, an for 30 years. Presumably there are

lots of cameras around, why can't you rely on those? Because

lots of cameras around, why can't who are out to cause trouble will

deliberately put something over their face to

deliberately put something over identified. Is it difficult to get a

prosecution? If you cannot prove they were there, it is a nonstarter.

Getting hard group is often impossible, but a technology company

has come up with a way of tagging people at the scene of a crime. It

involves being shot I ate capsule that contains an invisible die. --

being shot by a capsule. Blimey! This prototype is based on a

paintball gun. Like a paintball, the capsule burst on my shoulder, but

instead of paint, it has released a clear liquid which not only coats my

clothes but seeps through right down to the skin. Quite how safe begun is

remains to be seen. I was expecting something but not expecting it to

hurt that much! It certainly stung! Although invisible, this liquid has

stained my clothes and shoulder and will remain after several washes, as

long as they hits the right target - suspects can be linked to a crime

long after they fled the scene. The capsule I have been hit by looks as

though it just contains water, but in fact it contains millions of

uniquely coded DNA molecules. The DNA, especially synthesised encoded

sequences, acts as a molecular bar code. These could be used to mark

suspects during a riot. Nick works for the company involved. You have

got one of the guns here, what is the range? Up to 35 metres. It is

deliberately made orange, we don't want people to believe that is a

real gun. Although not currently in use, the encoded pellets could be

used by specially trained police officers. Anyone found trained with

a particular DNA code could be linked back to the event. There are

millions of molecules in each pallet, and we would only need 100

to identify them and put them at the scene. So I am well and truly

bar-coded. Absolutely. A video camera captures the moment the gun

is fired to ensure the right to suspect has been tagged. Assuming

you have typed the right target, how do you find them once the ride has

disbursed? I have been hit by the capsule, I have so far evaded

capture, I have a jacket on to disguise myself. Is there anyway to

pick me out? -- any way. Although there is no visible trace of the

stain, it can be sniffed out by specially trained dogs.

I am nicked, smart dog! The liquid is visible in UV light, so a quick

check with a torch confirms I have been tagged, showing the police were

the DNA will be. A sample would then be sent to a laboratory. Any new

technology is likely to be controversial and it is early days,

but if the technology proves to be as safe and effective as its

inventors hope, then it will make it harder for criminal rioters to evade

justice. Fair play to Michael, I think it hurt more than he let on!

He did OK, brave soul. We will explain what is going on in a moment

or two, I think it is because the choice of

wine... You have an answer to the bad wine problem don't you? Yes, I

dilute it. I drink rose, loads of ice and soda in it because then I

get a long, cold drink. I'm not a beer drinker, it gives me wind. And

what do you do? I do G T. Last game of the season at the weekend,

there's no way I'm going to go the pub and order a glass of Chardonnay.

One of our favourite parts of MasterChef is the Paletter, so John

creates a dish and the contestants have to identify what the

ingredients are, then they have to go on and recreate the dish. So

tonight is pay back time. We have made a one show feast with five

ingredients and we'll challenge John to tell us what they are. If he

identifies four out of the five... They said three. We just changed

that. And his little friend Gregg is safe of having to lie down while a

relative relatively experienced unicyclist runs over him at the end

of the show. If you are successful, Chris and I will have to take over

in the name of entertainment from John and Gregg. So you are free to

have a drink and a think. While John is doing that, here is what he is

looking for. OK. So, drum roll. We are looking

for four out of five. Celery.

No! Oh...

You can only get one more wrong otherwise Gregg gets it, well, you

know, not gets it but... Apple. Drum roll. Just say that again for us.

Apple. No! John... That is it. What's in it?

Have a taste Gregg. You say you need to smell? Something citrus in there.

Have another smell. There's a herb as well in there. Yes. If you get

three, we'll still do the... No, can't be bothered.

Go on! You can get that from smell. I think

we might have judged one of those in the earlier rounds. Three more off

the bat. No. Go on, John. No. Go on, Gregg. Not telling you. We know!

the bat. No. Go on, John. No. Go on, There's a herb in there.

the bat. No. Go on, John. No. Go on, citrus in there. Correct. Mint,

orange, cucumber, mango and avocado. Orange.

Now, let us see what Gregg's chances of survival are as for the first

time ever in if UK this weekend we'll see urban unicyclists come

paoetzing against each other. Let's take a look at them in action.

My name is Jason, and I am the manager of the team. We are

premarely a display team. We've got a great load of guys on the team.

We've got Mike Taylor. My speciality is definitely danger. We've got

Simonberg i. Simon is incredibly technical. Pf

And we've got Rob. Rob's got a lot of originality and style to his

riding. This weekend it'ses the flat land unicycle competition.

Stereotypes of unicycle. You look like a clown and you juggle. What we

do is more akin to urban tree spurring. You do the same stuff

people do in the park, like grinds and rails, and they have a load of

respect for you. There's multiple styles of extreme unicycling. We use

flat land and do tricks on there. Some people compare to it things

like modern dance or figure skating. It's about taking tricks and stunts

off of obstacles, benches, hand rails, anything you can find in a

street environment. There's a barrier of fear that you

have to push yourself through. If you are trying something down a big

drop or over a big stair, say, for the first time, you are scared

senseless. Then you land it and the feeling you get that you have

completed it is out of this world. Jumping off a wall and something

goes wrong, you know, it's real easy to come off.

I've had some pretty bad falls. I haven't broken anything, but yes,

it's dangerous. We usually get asked one question in particular, and that

is about a certain injury to a certain part of our bodies.

I can safely say after 12 years, I've never sustained any serious

injuries and I think the other guys can say the same.

So, before we speak to our unicyclers who're jumping over

So, before we speak to our Gregg there - look at him! Let's

find out about Gregg there - look at him! Let's

technology. Sam, what have you got there and how did it find its way

over to the UK? This is turbo wheel. It's a very new form of technology,

over to the UK? This is turbo wheel. only been in the UK for about ten

months now. -- three months now. It's manufacturered in China. Lean

forward and it will go forward. You say that, but we had a go earlier

and it's not as easy as it looks. Most people can pick it up in a day

or two. You would be surprised, once people get used to the movement and

the ballness, we are finding kids, adults, commuters, you name it, we

are finding everyone using it. Brilliant. What is the hope then for

this technology? We are yet to see. We've got all the videos on

this technology? We are yet to see. now and business commuters using

them to goat work and kids and teenagers are jumping up and down

kerbs and flying off of things now. The scope of these is definitely

growing and the models that you can get is expanding as well, so it's

exciting times and I think hopefully for the turbo wheel, it will be

something for the future of transportation.

It was great fun. We might have another go a little later. I'd love

one of those. How much are they? Just under ?500. How much? ! Coming

down in price all the time! As these things do. It's not wheelie

fair is it? ! Jason is here, the Head of Team voodoo. The most

important thing first? I want to say happy birthday to my mum, she's 25

today, happy birthday mum. OK. How long have you been doing this for?

The team's been together for six year, I've been riding for 12 years.

You all have your specialities? Mike? ! Yes, a big power jumper.

Good, strong lad. Simon? Yes, he does Big tricks. Here comes a big

trick. What is that called? That's a 1 A.

What about Rob? Rob's all about flat land, he does technical riding.

There you go, Rob. Pretty good. Which one of you is going to try and

not land on Gregg? Mike has drawn the short straw. Ready, sniek As

I'll ever be. I don't think Gregg is as ready as you are! Off you go in

your own time. -- ready, Mike? Argh... Argh...

Where are you this weekend? We are doing the flat land invitational,

come and see us in the UK's top ride riders, we'll all be there. Thanks

to John and Gregg. MasterChef continues later on at 8. 30, right

here on BBC One. How was that for you, Gregg? Argh...

Well done, son! Thanks for being such good sports

both of you. Have a great Bank Holiday. Don't forget, we are back

here on Monday regardless and we are going to say goodbye this evening

with this. Now, it happened earlier today. 2,250 Farnborough College

students and Armed Forces personnel made up the world's largest human

poppy. A round of applause for them!