02/11/2012 The One Show


02/11/2012

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Hello, welcome to your Friday One Show with Chris Evans. And Alex

:00:23.:00:27.

Jones. Tonight is one of our foodiest Fridays ever as Jay Rayner

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will be crowning The One Show's casserole champion who will win the

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Casserole Cup! Plus, our guest tonight is a man who loves nothing

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more than creating the craziest concoctions on the planet. For his

:00:41.:00:45.

new show, he's at it again, ladies and gentleman, making giant

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versions of old favourites. It's the mad scientist of the kitchen,

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Heston Blumenthal. APPLAUSE

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# I'm on my way, I'm making it # Big time #

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Good evening. How are you, mate. Welcome to the programme. Hello my

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love. How are you? Good, thank you. You have there a giant fish, giant

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chilli and giant banana, if you were on Ready Steady Cook what

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would you make? A giant chillied banana souffle with crystal tip

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wing bone baked. He's a genius. There's a report out today that

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women hold their cooking peak at 55. And that they can hold 15 recipes

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in their head. How many are in your head? In the thousands. In your

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head?! We opened the Mandarin a year ago January, at that point we

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had 600 recipes in development between the restaurants, the books,

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the supermarket stuff. That's in development and books. Are they up

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there? I'd say I knew 50% of all the ingredients in my head. There's

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all the stuff I've made and all the classical French, take a sauce, you

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could have a velute, bechamel or a creme patissier. How many in yours?

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One. Yeah! The thing is in cooking years,

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you know you have dog years, in cooking years, you're six months

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old? Three maybe at a push. What is the one? Scambled egg? What's the

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recipe? I'm not telling you. Salt, pepper egg... And scrambles. It's a

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good starting point. I was giving him ideas how to make something out

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of fish and bananas and chilli. egg. Any way, we'll see what else

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is coming out of his head later, including his edible Christmas

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decorations. First it's time for the finale of our casserole

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competition. The lids are off and there is nowhere to hide. Chucks of

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long cooked meat, falling apart, a velvety sauce, perhaps a dumpling

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or two. There is nothing to beat a casserole on a cold winter's day.

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We asked One Show viewers to come up with the UK's best casserole.

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The competition has been fierce. We've whittle today down to three

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finalists who all think their casseroles are winners. First Mark

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from Milton Keynes. It's original. It's going to win because it's the

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best. Sarah from Brighton. I think the judges will love it. It's

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hearty, healthy family casserole. And Pete from Worcestershire.

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apples, local cider and it's a classic recipe. They're keen to

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impress me and fellow judge chef Angela Grey. We have high hopes. I

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know the word casserole is from the French for saucepan. What are we

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looking for? For me, it's got to be that full on meaty flavour. There

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is an art to making a good casserole. It's about layering the

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flavour in. Sorry vegetarians, it's all about the meat today. Mark's

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casserole has an interesting list of ingredients, including roar

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reezo, chicken rabbit. -- chorizo. Of h Mark will cook it for three

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hours to ensure the rabbit is tender. But the star ingredient, 40

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signal grey fish that he's caught himself. The shells are used to

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flavour the stock. The tails, he adds 15 minutes before the end.

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These are the invaders. Yes. Mark has a license from the Environment

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Agency to catch these non-native crayfish in the river ooze near

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Milton Keynes. Our white clawed crayfish are protected. Where does

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the recipe come from? It originates from my granny who lived in Dublin.

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Because she was near Dublin bay she used to use Dublin prawns. Next,

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it's Sarah, with her family favourite casserole. It's a full

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English and it's got all the components of an English breakfast.

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How drunk were you the night you came up with this? It's evolved. It

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started off as a sausage casserole. By now it has bacon, mushrooms

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baked beans and tinned tomatoes too. But no full English would be

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complete without eggs. Hard boil the eggs and put them on just to

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heat up at the last minute. fried bread? No, garlic and herb

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croutons. Marvellous! Sarah adds peppers, smoked papery ka and a

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slug of red wine giving the sauce extra depth. Then into the oven for

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just an hour. Our third contestant, Pete, is

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cooking with classic casserole ingredients, pork shoulder,

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Herefordshire cider and local apples.. Plenty of fat on it. By

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the time it's finished, after a couple of hours cooking, it should

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be falling apart. I like the fact you mention fat. People shouldn't

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be afraid of fat. No, if the meat is too lean, you don't get the

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flavour. He cooks seasonal vegetables before adding the cider

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and meat. Any acidity will disappear after two hours in the

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oven. The finishing touches - sage, mustard and fried apple. For all

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three it's cooking over. Now to my favourite bit, the tasting,

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starting with Mark's casserole. The rabbit and grey fish. Let's see how

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:06:43.:06:44.

it tastes. Oh. Oh, my word. It may have, be a

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little thin juice wise, but the flavour is anything but. It's so

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flex, delicious. Onto Sarah's. looks koz yay. It looks fun too.

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There's a slightly Spanish touch with the use of slow cooked peppers

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and a bit of paprika. It has everything going for it and all the

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food people love. So the apple and cider casserole. I like the fact he

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only add the apples at the very end. Ah, so they should have nice

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texture to them (. R That is a classic French casserole. A little

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underseasoned. Just needed a little tweak. The meat is perfectly cooked.

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Which one will we go for? Time to reveal the result. There was more

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argument over the winner of this one than of any of our cook-offs.

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There had to be a winner and the winner is... Mark!

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APPLAUSE Angela and I both agreed that

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Mark's crayfish, chicken and rabbit casserole was a winner.

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APPLAUSE Well done Mark. He's going to be

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here to meet he is ton. Come and join us Mark. Look at that! Very

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nice. Congratulations. Would you like to give him the Casserole Cup

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first? I'm a bit worried really. Not ladies first, then Hang on.

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Come on, this trophy is here. at the amount of money we've spent

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on it. It's still slightly wet. Congratulations. Thank you very

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much. We can see you're excited. The first time you tasted the

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casserole it wasn't very clear that you liked it. We like to put a bit

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of jeopardy in when we're judging. The moment we tasted it, I thought

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I wouldn't "oohhh" actually. I think the thing that made it fly

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was the way you put the shells through the stock and cooked them

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down and down and down so that deep, umami flavour, that big savoury

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flavour was right in there with the rabbit. Shall we taste it then?

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Kids, if you want to make a billion, if you can come up with smell- o-

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vision, you should do it. It smells amazing. You got the crayfish for

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us this morning. Yes, 6am this morning from Milton Keynes. A good

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crayfish, do you have to keep them a secret or are they well known?

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They're pretty well known. It's the signal crayfish. They're taking

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over the rivers really. There are problems with them in trying to

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catch them with what they're doing to the banks, what they're doing to

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the white crayfish and depleting those and also starting to deplete

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the trout and salmon as well now. Big moment. Your hero has just

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tasted your casserole. What do you think? Oh, he's just eating that.

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It's great. It's got real depth of flavour. There's a richness to it.

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It feels like you've built up the layers. One of the great casseroles

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are not made by whacking everything into the pot at the same time. Some

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things take longer to cook, you want to draw out the sugars,

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concentrate the flavours. You build up layers. It feels like you've

:10:27.:10:34.

done that with this. He likes the casserole! Is that a big moment for

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you? Oh, yeah. Were you genuinely nervous about what his reaction

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would be? I think so, yes. Which means no. It's lovely. It's

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delicious. The crayfish are beautifully cooked. This recipe was

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passed down from your grandmother. Yes, even grandmother's mother as

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well. I think it was 1910 is the earliest that we did it. That's not

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Mark's grandmother, that's just a random lady. No, it is! It's lovely.

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But do you know, what they can't eat it in your house.

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unfortunately my wife's allergic to fish. How bad is the allergy?

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for about a fortnight. You want to see how scared she is of fish, look

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at this. Get off! Not really scared. You used to make a lot of

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casseroles in your time. Yeah my dirty food secret is that as a

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student I would make a casserole by pouring a tin of condensed mushroom

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soup over chicken breasts. Is that horrific to you? Well, I was going

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to say yes, but then I love prawn cocktail. I love a dirty prawn

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cocktail. Could you stop talking dirty food! There is a tradition of

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this. In the States they use proprietary brands you recognise to

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make your casseroles. If you think about condensed mushroom soup it's

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just a cook-in sauce. That's my excuse and I'm sticking to it.

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Congratulations Mark. All right then. You can see all three recipes

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on our website. Why wouldn't you. Now there's nothing that gets our

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wildlife man Mike Dilger more excited than spotting an animal

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he's especially on the look out for. Let's see what creature caused Mike

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to say... Hey, fantastic! Trying to see the marine mammals

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that live off the British coast can mean long hours just staring at the

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waves. There's no guarantee of catching even a glimpse. Just

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occasionally there's a chance of a close encounter, so I've come to

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Scotland to track down an animal that's often as keen to hang out

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with us as we are with it. The north-east coast is home to the

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most northerly resident group of bottlenose dolphins in the world

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and one of just two groups in the UK. During the summer months, it's

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peak feeding and breeding time for the dolphins here at the Moray

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Firth. Dr Kevin Robinson and his team from the research and rescue

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unit are on the water through the summer monitoring the population

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and getting to know each and every individual. We've been working here

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for 16 years, so there's animals I've seen born that have now had

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their second babies themselves in that period. It's special to see

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them come back to the same areas to feed and brod and raise their

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calves. Like our faces, dolphins dor sal fins have unique featuring

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enabling the cataloguing of 150 dolphins. This is like a dolphin

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Facebook. I never thought of it that way. It's fin book. This is

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one of the distinctive males at moment, paperclip. There is a lot

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of scarring. Probably from fighting other males and this white lesion

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will help us, even from a distance you should see that. In the last 15

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years one large male has been spotted more than 50 times by the

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team. This animal here, Shrek, you can

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see with the big central nick, very pointed fin. This is extraordinary.

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The more we know about them, the more we can learn about them, the

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more we can do to manage and protect these vulnerable animals.

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Female dolphins have one calf every three to four years. Here, they

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tend to have them between June and October. Today, Kevin and his team

:14:53.:15:03.
:15:03.:15:08.

are particularly keen to spot Lots of salmon rivers flow into the

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Moray Firth, which is why this area is such a hot spot for bottle-nosed

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dolphins. After one hour, we spot our first, and a familiar friend.

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There are tears. Coming towards us. Look at that. Beautiful! Really

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close! That looked like Shrek. It was. Number 48. We have just

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spotted Shrek, apparently. Fantastic! Normally, dolphins will

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travel in pots of around 10-15, and through their monitoring, Kevin and

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the team have estimated that these waters are used by almost 200

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:16:00.:16:01.

dolphins. Two dolphins crust! A juvenile will be nursed by its

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mother for up to three or four years, and today there are plenty

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of mothers with their calves, great news for the team. That was a nice

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close encounter and you got a photograph. Let's have a look.

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can see that there are a couple of marks on that animal. This is one

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that we know, who had a calf last year, one of the seven dolphins in

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this region that had a newborn. Obviously the calf has made it

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through its first winter, so this is exciting. Due to their research,

:16:32.:16:37.

they know that some dolphins, like Shrek, stay here all year round,

:16:37.:16:42.

while others head south. With dorsal fin recognition, they also

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know there are some good to the west coast of Scotland, even as far

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as Ireland. As we journey back to land, we are treated to one last

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magnificent displays. Did you see that? Jumping out of the water.

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Close encounters of the water up -- Close encounters with bottle-nosed

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dolphins are special, but thanks to their research work, not only do

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they know the names of the animals but they know exactly where they

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are going. How tremendous is that? Nice film. Beautifully shot, great

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colours. We should employ that camera crew more, frankly. The

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other films are good, but that was particularly good. Where are those

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dolphins at the moment? Clacton upon sea. Aberdeen. You have a

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brand new shows starting next Tuesday called Fantastical Food.

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Before you talk about it, let's have a look. The world's greatest

:17:43.:17:46.

culinary meet -- magician takes you on a food adventure, going all-out

:17:46.:17:52.

to turn breakfast into something epic. Imagine how big this is going

:17:52.:18:01.

to be. Create the largest ice-cream. And to supersized our schooldays.

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He is amazing. Can he steps into the land of the giants? I love it.

:18:09.:18:15.

It is great fun. What is the point of the series? The whole point is

:18:15.:18:19.

that there are so many things about food that excite us when we are

:18:19.:18:23.

kids. When we get older, busy lives, everything gets in the way and we

:18:23.:18:28.

lose that excitement. It is talking about how everyday food, childhood

:18:28.:18:32.

experiences, can be completely magical. The idea is engaging a

:18:33.:18:36.

community to get involved to bring back those memories are nature

:18:36.:18:41.

among this scale. It is the opposite of a leaked dining. Yes.

:18:41.:18:48.

It is about that fantastic fun and you can have. The ice-cream van,

:18:48.:18:51.

there's a bloke in a white coat towering above you. When you get

:18:51.:19:01.

older, he gets smaller. And you have to pay for it as well! It's a

:19:01.:19:09.

bit like, honey, I blew up the food, isn't it? I liked that. You have a

:19:09.:19:14.

massive digestive biscuit. How did you choose which food to include?

:19:14.:19:19.

We looked at eating experiences. Ice-cream vans are in decline for

:19:19.:19:23.

many reasons. It costs a lot of money. Health and safety, you can

:19:23.:19:30.

only blow the chimes for four seconds. What ice-cream did you

:19:30.:19:38.

like? Screwball. We went out and we spoke to people to ask what they

:19:38.:19:45.

remembered, taking in all their memories. But then you look back at

:19:45.:19:50.

some of the great adverts. We take an iconic brand, the one that built

:19:50.:19:54.

up over the generations, and we are so sit that experience with it.

:19:54.:19:58.

Then we tried to engage them and the area they are in. The giant

:19:58.:20:00.

ice-cream cone, we did it with the biggest ice cream company in

:20:01.:20:06.

Britain, but they are in Gloucester. We served this massive ice cream in

:20:06.:20:12.

a 15 ft cone, which took five weeks to freeze. We had liquid centre at

:20:13.:20:18.

chocolate, tennis ball sized chocolate, which the kids fired out

:20:18.:20:25.

of cannons. You have brought some fun on to the one show. We had the

:20:25.:20:29.

last day of filming for the Christmas show today. We were at

:20:29.:20:34.

Charles Dickens's world in Rochester. We made a Snow Dome that

:20:34.:20:40.

you could go inside and eats the snowflakes. Take a snowflake. It is

:20:40.:20:44.

sugar paper, but we got some crystallised rum and whisky, so you

:20:44.:20:51.

can taste that. Editor of blues on the one show. Two years, and

:20:51.:21:00.

finally. -- a bit of alcohol on the One Show. Inside this, there is

:21:00.:21:06.

liquid, it is a snowball cocktail. Fight through it. Marshmallow,

:21:06.:21:15.

chocolate. Put that down. These are mince pies, based on the plum

:21:15.:21:20.

pudding, the original recipe from 1700, where they have meat in them.

:21:20.:21:25.

They are called mince pies because they used to contain mincemeat.

:21:26.:21:31.

This Christmas tree is not just for decoration, is it? Have a bite of

:21:31.:21:41.
:21:41.:21:44.

flat and then go on to this one This one is slightly fishy. I am

:21:44.:21:52.

doing this the wrong way round. This one is prawn cocktail. Have a

:21:52.:21:57.

bite of that. That is Christmas dinner in a ball. Turkey, sage and

:21:57.:22:02.

onion stuffing, carrots and potatoes. Can you get these

:22:02.:22:10.

anywhere? Here. We wish you could enjoy this, but get a job in TV and

:22:10.:22:15.

maybe one day you can. The new series starts next Tuesday at 9pm

:22:15.:22:20.

on Channel 4. I feel guilty for eating in front of everybody.

:22:20.:22:23.

Earlier this year, the last surviving First World War veteran

:22:23.:22:27.

passed away. You might not know there is an ongoing initiative to

:22:27.:22:32.

make sure we never forget the likes of Harry Patch and his comrades.

:22:32.:22:35.

Researchers from across Europe are asking you to share the memories

:22:35.:22:39.

passed down in your family, stories like the British and German

:22:39.:22:44.

soldiers who work together to save lives in a fire.

:22:44.:22:48.

When the fire broke out, my grandfather Bernard, and Otto,

:22:48.:22:51.

fought their way into the burning building at great risk to their own

:22:52.:22:59.

safety, to put out the fire. I am very proud of his actions. And this

:22:59.:23:06.

is the shell case matchbox, made by Otto. Wow! It is like I am touching

:23:06.:23:12.

fingerprints of him 100 years ago. The director of the Europeana

:23:12.:23:21.

project is here. What exactly are you up to, my friend? What

:23:21.:23:25.

Europeana is doing is saving the family stories that people have got

:23:25.:23:32.

about the First World War. So that objects, letters, diaries, drawing

:23:32.:23:38.

us that have been in the family for a few generations now, we're

:23:38.:23:42.

getting people to photograph them, to scan them, to put them online,

:23:42.:23:49.

on to our website, Europeana 1914- 18. And that way, we are working

:23:49.:23:54.

right across Europe, getting every different aspect of the conflict.

:23:54.:23:58.

With those objects, drawings and paintings, people can take them

:23:58.:24:02.

along to a road show that you have in Banbury tomorrow. Tomorrow we

:24:02.:24:07.

are running the roadshow in Banbury. It is a First World War history

:24:07.:24:11.

Road Show, but think Antiques Roadshow. Bring along your material.

:24:11.:24:15.

We have experts there to talk about it, identify it for you and give

:24:15.:24:21.

more context, and we have people to photograph it. They will write down

:24:21.:24:25.

your story that goes with it, put it on Lynn. And it joins thousands

:24:25.:24:31.

of other stories that we're getting there, so that as we move towards

:24:31.:24:36.

the centenary in 2014, all of that material is available for people to

:24:36.:24:42.

explore on their mobiles, tablets and so on. Because people get that

:24:42.:24:47.

information that way now. We don't want to lose this stuff. You have

:24:47.:24:52.

brought some examples of things that you have found. We have this

:24:52.:24:56.

by able to begin with. This is a fantastic story they came from a

:24:56.:25:04.

roadshow in Germany. This soldier had this Bible in his rucksack. He

:25:04.:25:09.

had been sleeping on it in his dugout. A grenade went off in the

:25:09.:25:14.

dugout. Everybody else was killed. But as he emerged from the rubble,

:25:14.:25:22.

he saw that his Bible had taken the impact of the grenade. There is

:25:22.:25:27.

that lump of shrapnel that saved his life. Banbury tomorrow. Next

:25:27.:25:32.

Friday is the start of this year's Rickshaw Challenge for Children In

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Need. The six teenagers who are teaming up to ride 411 miles on the

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rickshaw have all benefited from money donated to Children In Need

:25:40.:25:44.

and they want to give something back by raising money themselves.

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Last night we heard how Lauren had been held stint recovery from a

:25:48.:25:54.

brain injuries suffered when she was 11. Tonight it is Jack's turn.

:25:54.:26:04.
:26:04.:26:20.

You can also donate any amount you like by cheque. This is Jack's

:26:20.:26:27.

story. Thank you, John macro. My name is Jack, I am 16, 11

:26:27.:26:33.

Romford with my dad and my sister. My ambition in life is to become a

:26:33.:26:38.

fire fighter. My dad is a firefighter, so I look up to him.

:26:38.:26:43.

He is my inspiration to do the job. I am sure he would do a fine job.

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Sometimes, he is more keen than I am. That is my dream job. That is

:26:47.:26:53.

what I would love to do. When I was born, was diagnosed with something

:26:53.:26:59.

called congenital nephrotic syndrome. The 18 months old, both

:26:59.:27:03.

my kidneys were removed and I was put on to a dialysis machine. The

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day before my 4th birthday, I had my kidney transplant and it has

:27:07.:27:12.

been good to me ever since. This is a picture of when he first got his

:27:12.:27:17.

dialysis machine. He must have only had that for a couple of days. But

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his were basically kept him alive until he had his transplant. --

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that is what basically kept him alive. A very happy baby. Since he

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was 12, he has participated at the British transplant Games, which

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Children In Need supports. It is an annual event to promote the health

:27:35.:27:39.

and well-being of people who have had transplants, and raises

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awareness about organ donation. Sport is important for people who

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have had transplants. The more physically active and healthy you

:27:47.:27:50.

are, the more chance there is a pure donated organ lasting longer

:27:50.:27:55.

than expected. In 2009, I was selected for the GB team for the

:27:55.:28:00.

World transplant Games. I competed in Australia and managed to get

:28:00.:28:05.

gold, so I can call myself a world champion, in a way. Three of these

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are for badminton and one is for table tennis. When I have won gold

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medals, I see little kids in our hospital teams saying, I want to be

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just like him. They look up to me and they come to me afterwards and

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they say, well done. I say, thank you. This is my bike, and this is

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what I have been training on for the Rickshaw Challenge. Like anyone

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who has had a kidney transplant, Jack takes daily medication and

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must take extra care to drink plenty of fluids, as dehydration

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could cause him serious problems. The illnesses that he has overcome

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is a concern. But he is fit and well and as healthy as he has been

:28:50.:28:55.

for many years. He is very aware that it is going to be hard work,

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but hard work has not deterred him in anything else. Having a donated

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organ makes no difference to what you can do. Children In Need,

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without the money they give, I would not have done half the things

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I have done today, like carrying the Olympic torch. The Rickshaw

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Challenge is like giving something back. I am definitely up for it. I

:29:18.:29:24.

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