20/01/2012 The One Show


20/01/2012

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Thanks for tuning in, welcome to your Friday One Show with Chris

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Evans and Alex Jones. We have magicians, giants, UFOs, robots and

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most incredibly, the man who has made silent films cool again,

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director of the unlikely cinema smash, The Artist. We kick off with

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a gastronomic genius. It is Heston Blumenthal! Good evening. What fun

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we have had in rehearsal. What is The One Show rehearsal like? It is

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disorganised chaos. Good. You are a big fan of taste enhancing, being

:01:00.:01:03.

enhanced by environment. You say that environment can affect the way

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we eat. We basically eat with eyes, ears and noses. Take sound, you

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think, what has that got to do with the way we eat? If you play loud

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rock music in a restaurant, people will spill it -- speed updating by

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15%. It is good if you want to make up more money -- speed up eating.

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In a wine shop, if you play classical music, people will spend

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up to 15% more on their wine. have another little twist? I was

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going to save this for later. save it for later. The third one,

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talking about visual elements, they did a survey where one recipe, a

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Japanese recipe, simple, they wrote it in 10 different fonts. The one

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that was the most italic and flowery, people thought it was the

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most complicated recipe but it was the same. You say there is a famous

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chocolate company that spend �300 million on a chocolate lab. A very

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secret lab in Switzerland which I would love to go into. It sounds

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like James Bond. Not a chocolate labrador! I bet it has sliding

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doors. Is it true that you used to hate school dinners? Yes. Is it

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also true that you have a new TV show called How To Cook Like

:02:28.:02:33.

Heston? Yes. We thought we would combine those two thoughts. We are

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challenging three dinner ladies to make your fantastic food. Libby

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Lewis, Claire, Jane. They are all from Farley Hill Primary School in

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Reading. They are going to try to cook like you. First of all, we

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would like to know what you're stigmata disease are. -- signature

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dishes are. I like courier I did a lamb and butternut squash curry.

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Spicy spaghetti bolognese. Jane? I think I would have to cook

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a nice rack of lamb, I believe it is somebody's favoured over there.

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That is what they would like to cook. But it is not what they are

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going to cook. We will find that out soon. 230 years ago, this

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person was considered one of the wonders of his age. Today it is

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what to do with what is left that is causing a sad to fix scuffle.

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Justin Rowlatt asked what is it is time to give the Irish giant his

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final request. Today, we would see these people as

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suffering terrible diseases, but as recently as the 19th century, men

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and women with rare conditions would be paraded as circus freaks

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for the pleasure of the paying public. The story of Charles Byrne,

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the man who became known as the Irish giant, is no different.

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Except for one small fact. He remains on display to this very day.

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He is reckoned to have stood at 7 ft 7. A man so tall, he lit

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cigarettes on the flames of street lamps. His condition made him a

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fortune. He arrived in London, he set up lodgings, he advertised

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himself, he had an agent. He was kind of like a celebrity? He was

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very much a celebrity of his time. His life did not end well. What

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happened? He was only 22 and already showing signs of the

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disease that would kill him. At that point, anatomists basically

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John Hunter was the most famous surgeon of his time. Never

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described, actually, what happened. Rumours started to circulate as to

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who had got the body. For four years, John Hunter kept the body

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hidden. How extraordinary that this celebrity's surgeon should seek to

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steal the body of another. John Hunter relied on Body Snatchers

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ball of his career. He does it did thousands of bodies, based on that

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he made useful discoveries in medicine. I think John Hunter was a

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great man, he pushed forward the boundaries of medicine but I think

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he went too far in this case. We know that Charles Bernard stated

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clearly to his friends that he wanted his body put in a lead

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coffin and put at sea -- Charles We live in the 21st century. We

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would not acquire human remains in the way that John Hunter acquired

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them at that time. Charles Byrne's skeleton has been the most

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important skeleton in any museum collection worldwide, because of

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what we have learnt. What benefits have there been of having the

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skeleton? The illness made him grow too excessive height. While the

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results of the research published last year mean we can identify a

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particular groups who are more likely to develop this illness.

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this particular case, nobody said as clearly and as forcefully as

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Charles Byrne that he did not want to be bisected and he did not want

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to be in a museum. So I think the time has come to honour his wishes.

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Charles Byrne's life may have ended here in England, but it began a

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world away, here among the farms and smallholdings of Northern

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Ireland. And today, I am meeting a distant relative of them, a man who

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probably has the strongest claim to decide the final fate of the Irish

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:06:59.:07:00.

Rear this is the area Charles Byrne came from, what is your connection?

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We share a common ancestor, which we believe could be anything up to

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1500 years ago. You are a distant, distant relatives. Does your

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connection explain your... How shall I put it, considerable

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height? It does. Charles Byrne was ever put eight inches. I am 6 ft 9.

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-- he was 7 ft 8 inches. Is it time we respected his wishes and buried

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him? We still don't know how much more information that skeleton

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possesses, that we can make use of. What benefits are there for people

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who carry the gene? To develop a screening process, to screen out

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people who carry the rogue gene, and who may or may not develop this

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condition. I mean by that, that people will not grow to these

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extraordinary heights, that they can be treated before it causes any

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long-term harm. It is not so much the height, that has nothing to do

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with it, it is the medical condition which can be quite

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debilitating. I suppose in the long term, this means exceptionally tall

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people like you, giants, won't exist anymore. There will never be

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any more giants, if it is done on a wide enough bassist.

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Only time will tell what happens to the Irish giant. Only time will

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tell what happens to our three dinner ladies, Libby, Kayal and

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Jane! -- Claire and Jane. A book goes along with Heston's TV show,

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Libby is going to cook from the book. She is cooking mushroom soup.

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Simple, button mushrooms but they are so fragrant. The magic, you

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know like a cappuccino comedy make the soup like a cappuccino, instead

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of cocoa powder, you drive some mushrooms to make a mushroom powder

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dustbin. How are you feeling? too bad. Hopefully be able to do it.

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Clare is also cooking from your book. She is doing one of the fact

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that -- one of the Fat Duck classics. The real key is to make

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bacon flavoured milk, then use that to make the custard. Normally when

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you cook custard, you don't overcook it. This one, you get

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higher and the green clumps the egg together. This is going to taste of

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bacon and egg. Cooking the most famous ice cream in the world, how

:09:42.:09:52.
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do you feel? Excited. That is good. Jane is doing chocolate soil.

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do you feel? Yes, excited. The kids would love that? Most of them.

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little bit of hazelnut oil gives it some clever but when you start

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discussing how you want your soil to look... It gets so real but it

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is great fun. You serve this for people to eat and buy? These are

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recipes from the book, you cook this at home. You have not tried

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this before, have you? Are you ready. 5, 4, 3, 2, one, get cooking.

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While the girls are doing that, Heston and I are going to join Alex

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on the sofa. Let's have a taste of next Wednesday's How To Cook Like

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Heston. Here he is, trying to guess the ingredients in some chicken

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stock made by his local women's hockey team.

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My last challenger is Emma. It is nice, a light chicken stock.

:10:55.:11:05.
:11:05.:11:05.

Chicken carcass? Chicken carcass. bit of celery. Celery. Carrot. A

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tiny bit of white wine. A bit more than tiny! Identifying those

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ingredients was easy. That was very impressive. You said it was quite

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easy, when did it begin to get difficult after that? For the

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stock? It got harder, one would imagine? If you put a lot of celery

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in something, you can really tasted. It comes back to what we were

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saying earlier. -- really taste it. The reason why sounds can affect

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the way you eat is because of memory, we always have to relate to

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something. You can taste something in wine or food if you recognise it.

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The great thing for me, this thing about taste and flavour and the

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difference between the two. That was very impressive. Every week,

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you focus on a main ingredient. You have done beef and ex-, this is

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about chicken, give us your top chicken tikka. Chicken stock, if

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you are going to make a chicken stock, sprinkle skimmed milk powder

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over Europe chicken wings before you rose them. Secondly, if you are

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roasting a chicken, invest in one of these thermometers and stick it

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into a -- your chicken, and you'll get perfect chicken every time. If

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you cook chicken too hot, like a wet sponge, you squeeze the

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moisture out and you end up with dried chicken. If you can control

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the temperature, you have beautiful, moist chicken every time. You are

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about cooking on low heat and slowly. How low and how long for

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the perfect chicken? The average chicken, three or four people, I

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would put it on 90 degrees... that all? You think it is not very

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hot. If you put your fingers in 90 degree water, you would burn them.

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It is just that when you open the oven, the heat falls out. It is 10

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years that the VAT back has been there? Our - the Fat Duck. No, it

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opened in 1995. Is it true that you have 42 covers, each table of two

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brings in �250,000 a year of turnover, which is �5 million a

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year, yet you still don't make any profit? As a stand-alone business,

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no. We have so many staff, we have 100 staff for those 42 people. We

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have 52 chefs for 42 people. A lot goes into making your recipes, as

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we can illustrate. This is a Heston recipe. I mean, seriously. That is

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one of the slightly more ambitious ones. It is fish pie! But it is not

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any old fish by! This is a James Martin recipe, which one are you

:14:07.:14:17.
:14:17.:14:18.

Your new show, is it about making yourself more accessible, telling

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everybody else they are doing it wrong? What is the message?

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main drive was that we did the Fat Duck cookbook about five years ago,

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a window into the Fat Duck, how we do the dishes. Some of the recipes

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are seven pages long, so it is not a home cook book. Over the years, I

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have developed hundreds of techniques that are the building

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blocks to the dishes we serve in the Fat Duck. Although it might be

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Bacon and egg ice-cream, there are techniques to get the texture,

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flavour and making balanced. It is how to take those techniques from

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the Fat Duck and incorporate them into your cooking. If you are

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making spicy spaghetti bolognese, a little bit of staff unease with the

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onion at the beginning and you will have a more meaty flavour. It is

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things like that, technique. love it. How To Cook Like Heston is

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on Wednesday night, Channel 4, 8pm. That is the only downside, Channel

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4. The film The Artist has caused a stir for many reasons. It is tipped

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for many Oscars, has been through nominated for many BAFTAs and has

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won Golden Globes. But since its release in Great Britain, some

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people have asked for their money back because it does not have any

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words. It's a silent film! We will be talking to the writer and

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director shortly, but first, Carrie Grant has made her own brilliant

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film about silent movies in a style befitting the genre, so we very

:15:45.:15:55.
:15:55.:15:55.

Apology for the loss of subtitles for 176 seconds

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much need Neil the pianist. Take it I loved that a. And Neil, that was

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brilliant. We have only got the hottest director in the world here

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in the studio, the artist behind The Artist. It is Michel

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Hazanavicius. Welcome to the programme. Congratulations on the

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success that the film has had and the success it will have to come.

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But you say that when you lose the words you gain so much more. Yes.

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When you say to people, I will not use words, you say to them, I will

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use images. It is another way to tell the story. They expect

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something. They want to see something different and they can

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accept another way to tell stories. So you can have some poetic

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sequencers and people can accept that. It is difficult to do it

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these days. With a silent movie, you can try. You tried very well

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and you did OK. The film is about a silent movie star whose world is

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turned upside down by the arrival of the talking movies. Shall we

:19:59.:20:09.
:20:09.:20:41.

An amazing movie. We were wandering earlier, what is it about the

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French, because nobody can cook like the French, apart from Heston.

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Nobody can make wine or cheese like the French, and nobody can

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certainly make atmospheric films and Cinema like the French. What is

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it about you? I have to say, I do not see myself as a French man. I

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am a film maker and that is what is important for me, not being French.

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The great advantage with silent movies is that there is no language,

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so it's more important than being from here or from there.

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pictorially, film noir has always had that offbeat, almost like jazz.

:21:22.:21:27.

It has a different cut to it. think this movie is inspired by

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American movies and culture, so maybe it is a mix of something

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European and maybe French and something more American. I think

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maybe we dare doing different movies. Your wife is the female

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lead in this. Was there anybody up against her for the lead, and did

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you consider not casting your wife? It is much more simple than that. I

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wrote the script with her in mind. And you say you are not French!

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That is so romantic. They say this movie is a love letter to Hollywood,

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and I have to say it is also a love letter to my wife. He is good,

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isn't he? This guy is good! Good luck with everything. What are you

:22:13.:22:19.

going to do next? Where do you go from here? Of I think I am going to

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try the talking movie, and maybe with colour. It has been done

:22:22.:22:30.

before but good luck with that. can see The Artist in cinemas. It

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is amazing. We have both seen it. And it is a silent film, remember!

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With Heston here, Jay will have to do something special for Foodie

:22:40.:22:50.
:22:50.:22:54.

It probably was not quite what the song writers had in mind, but many

:22:54.:23:02.

of us have developed what amounts to an addiction to sugar. Sugar,

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harvested from the giant grass that the call came, has been around for

:23:06.:23:10.

at least 5000 years but it only began to be imported in quantity

:23:10.:23:14.

into the country from about the 14th century. It came from the far

:23:14.:23:21.

side of the world. Cane sugar was and is grown in tropical regions of

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the world. It was in 1319 that Sugar became available in the UK.

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It was very expensive, a real luxury. It was two shillings per

:23:31.:23:41.
:23:41.:23:42.

pound, which in today's terms is about �100 for a one kilo bag.

:23:42.:23:48.

we got a taste for sugar in the UK, we wanted more of it. But expensive

:23:48.:23:52.

imported sugar cane remained out only source until the 18th century.

:23:52.:23:56.

What changed that and Major do something for the masses were these

:23:56.:24:01.

ugly things, which happily grew here. Mrs sugar beet, part of the

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same family as beetroot and charred and grown as animal fodder for

:24:06.:24:11.

thousands of years. Until 1747, when scientists found a way to

:24:11.:24:15.

extract sugar from it in a form that could be used in cooking. The

:24:15.:24:18.

sugar beet industry began to take off across Europe, eventually

:24:18.:24:24.

becoming a real rival to cane sugar. And then, exactly 100 years ago,

:24:24.:24:28.

the first processing plant was built in this country, in Norfolk,

:24:28.:24:33.

finally providing us with our own home-grown sugar. We are standing

:24:33.:24:38.

up the first factory to be built in 1912. The sugar beet was delivered

:24:38.:24:42.

to the factory on the river. Much of it was delivered on a

:24:42.:24:45.

traditional barge sailing craft. They were loaded at the factory.

:24:45.:24:49.

There was also a need for large quantities of water in the process,

:24:49.:24:55.

so it was important that the factory was built on a large river.

:24:55.:24:58.

Today we are drawing to the end of what is known as the campaign, the

:24:58.:25:03.

precise militaristic operation to harvest 7.5 million tonnes of sugar

:25:03.:25:08.

beet and get it into factories like this for 24 hours a day processing

:25:08.:25:14.

to turn it into sugar. Farmers like David are working to exact

:25:14.:25:17.

timetables for the delivery of their sugar beet from the fields to

:25:17.:25:23.

the factory. How would it have been in the old days when you did not

:25:23.:25:28.

have this equipment. In the old days, they would have picked them

:25:28.:25:32.

like this, banged them together and made them out. And then they would

:25:32.:25:40.

have had a hook and another member of the team would have chopped the

:25:40.:25:48.

top off and thrown them on the heap. It was back-breaking work all day.

:25:48.:25:53.

You are welcome to try a small piece. The original source material

:25:53.:26:03.
:26:03.:26:07.

for sugar. It is sweet, isn't it? It's not very nice though. How do

:26:07.:26:12.

you then go from all the sugar beet I can see over your shoulder to the

:26:12.:26:16.

granulated stuff on our breakfast table? This is sliced sugar beet.

:26:16.:26:22.

This goes into a big vessel, with hot water. An analogy that I like

:26:22.:26:26.

to use is that it is like making tea and these are the tea-leaves.

:26:26.:26:32.

Essentially, the sugar diffuses into solution in that large vessel.

:26:32.:26:36.

The sugar solution is then filtered, treated and boiled on the vacuum

:26:36.:26:41.

conditions to produce a syrup in which sugar crystals start to form.

:26:41.:26:45.

This is then spun to separate the sugar from the liquid. How much

:26:45.:26:50.

sugar do you produce in this complicated factory? We slice up to

:26:50.:26:53.

9000 tonnes of sugar beet every day and from that we produce about 1000

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tonnes of sugar a day. But the annual harvest produces more than

:26:57.:27:02.

sugar. The process also extracts 500,000 tonnes of animal feed from

:27:02.:27:07.

the waist Pulp, 300,000 tonnes of recycled topsoil, liming material

:27:07.:27:12.

to treat the fields, bioethanol for fuel, not to mention over 1 million

:27:12.:27:21.

tonnes of sugar. For productivity, beat that. He never disappoints.

:27:21.:27:25.

Our guest star dinner ladies are here, cooking up a Heston

:27:25.:27:28.

Blumenthal star storm. They are very relaxed under the

:27:28.:27:32.

circumstances. They are. Can you talk us through what they are doing,

:27:32.:27:38.

starting with the mushroom soup? She has just added the but grip --

:27:38.:27:43.

button mushrooms. Great technique for any soup, especially vegetable

:27:43.:27:47.

soup, keep the cooking time down to keep the fresh flavours and the

:27:47.:27:50.

vegetables. The way to do that is to cut them thin and they will cook

:27:50.:27:58.

quicker. Libby, you are the boss of the dinner ladies at your school.

:27:58.:28:07.

Yes. Claire is making ice-cream. Not just any ice-cream. Not just

:28:07.:28:12.

any old ice-cream! The key thing with ice cream is the faster you

:28:12.:28:15.

freeze the custard, the smaller the ice crystals and the smoother the

:28:15.:28:22.

ice-cream. Chris, you have just bought some on an ice-cream machine

:28:22.:28:27.

for Christmas. And he is saying you do not need one. And they are no

:28:27.:28:35.

good. They take too long to freeze. She is happy! It keeps her amused.

:28:35.:28:38.

Then it is the best thing in the world. But I would say this

:28:38.:28:42.

technique, by using something you're going to see a little bit

:28:42.:28:47.

later, you can turn a mixing bowl, or in normal bowl and whisk into

:28:47.:28:52.

the best ice-cream machine you can ever buying. It is Bacon and egg

:28:52.:29:02.

ice-cream. Do you serve it as a dessert? Yes. And how is Jane doing

:29:02.:29:09.

with her chocolate soil? She is doing very well. That is the first

:29:09.:29:17.

stage over there. She is on track to make her own little garden.

:29:17.:29:25.

you serve under Claire, is that right? I am Libya's assistant.

:29:25.:29:34.

Genuine dinner ladies. He can talk the talk, but can he walk the walk?

:29:34.:29:44.

Come and impress us. So, this is basically a passion fruit gateau.

:29:44.:29:48.

Like a chocolate truffle top and then add biscuit base. I have

:29:48.:29:52.

frozen it for a good reason. It is a fantastic finish for chocolate

:29:52.:29:56.

dessert and it involves using one of these, a paint gun from a DIY

:29:56.:30:03.

store. My dad has one of those in the garage. It has warm chocolate

:30:03.:30:13.
:30:13.:30:15.

inside it. You have a go. This is going to get messy. If you do this

:30:16.:30:25.
:30:26.:30:30.

at home, it is best to wrap things Can you see that texture? It goes

:30:30.:30:40.
:30:40.:30:40.

like Suede. It is still frozen. The coldness of the cake crates the

:30:40.:30:48.

texture. You have to let it do frost to eat it. I can tell that

:30:48.:30:58.
:30:58.:31:03.

This adds an extra dimension to the eating experience. I might get a

:31:03.:31:13.
:31:13.:31:17.

I have two pieces of cake. There is popping candy in the base of this

:31:17.:31:27.
:31:27.:31:32.

as well. Take a piece of cake each. It is chocolate and passion fruit,

:31:32.:31:37.

pot -- popping candy in the base. I want a hint of mandarins. I am

:31:37.:31:47.
:31:47.:31:51.

going to bring that smell in by In the bottom of this bold, I have

:31:51.:31:58.

some dry ice. You can buy this online, but it is very important to

:31:58.:32:08.
:32:08.:32:08.

handle it with care and use gloves. It is minus 80. You can buy it

:32:08.:32:13.

dries online? It comes in polystyrene boxes. Two or three

:32:13.:32:21.

days in the box, if it stays cold. This tastes better than it does?

:32:21.:32:31.
:32:31.:32:46.

You had this Mandarin smile. Here I It couldn't be any better. Can you

:32:46.:32:56.
:32:56.:32:56.

How good is that! That is absolutely brilliant. Whenever we

:32:56.:33:00.

do food stuff on the show, we always have a little nibble, so as

:33:01.:33:05.

not to get full for dinner later, and we give the rest to the crew.

:33:05.:33:10.

The crew, you are not going to have any of this, sorry about that.

:33:10.:33:14.

you read us into the next film? Hidden deep inside a Scottish

:33:14.:33:19.

hillside is an incredible place, it is the size of six cathedrals, it

:33:19.:33:25.

is carved out of solid rock, and it was kept a secret for over four the

:33:25.:33:29.

case. Joe Crowley has managed to crawl inside.

:33:29.:33:33.

The port of Invergordon and the deep sheltered waters of Cromarty

:33:33.:33:39.

Firth in north-east Scotland. Today it is a hub for the oil industry

:33:39.:33:43.

but 70 years ago, warships docked here, a vital part of Britain's

:33:44.:33:48.

wartime protection. Mac Carlton a defence against evasion was the see

:33:48.:33:53.

all around us. -- our ultimate defence against invasion. If a

:33:53.:33:57.

German U-boat succeeded him blockading that carports, they

:33:57.:34:02.

would staff or supplies, particularly fuel, a life blood of

:34:02.:34:12.

the war effort -- succeeded in Hidden in the hillside, blasted

:34:12.:34:16.

from solid rock, a secret bomb- proof depot from the Second World

:34:16.:34:21.

War, one of only three of its kind in Britain, storing precious oil

:34:21.:34:26.

for the Royal Navy. Archaeological investigator at Allan Kilpatrick

:34:26.:34:31.

has agreed to take me down into this cavernous, hidden world that

:34:31.:34:36.

is close to the public. I think you can probably smell a little bit of

:34:36.:34:44.

residual oil lingering in the air. Here we go. Wow, it is fast. It is.

:34:44.:34:50.

230, 240 metres into the hillside. This is the biggest single

:34:50.:34:54.

construction in the Highlands since the Caledonia of -- Caledonian

:34:54.:35:00.

Canal. Shall we go a bit further up? Yes, let's see what is beyond.

:35:00.:35:09.

This is the access to the tank one, one of six in the complex.

:35:09.:35:13.

February 1941. It is lovely workmanship which reflects the

:35:13.:35:19.

workmanship in the tanks as a whole. The materials are first class.

:35:19.:35:24.

Where is the door? I wish there was. The access is down these pipes and

:35:24.:35:29.

it is on this contraption. I and sliding through a tube just 18

:35:29.:35:33.

inches wide, so not for claustrophobic or anyone on the

:35:33.:35:43.
:35:43.:35:47.

tubby side. That was unnatural. My goodness. Absolutely huge. Each one

:35:47.:35:54.

of these tanks, and there are six on the site, 230 metres long. Nine

:35:54.:35:59.

metres wide, 12 metres high. You are looking at 5 million gallons

:35:59.:36:04.

per tank. As we are talking, the reverberations are passing down, it

:36:04.:36:08.

is an amazing Dzeko. I suppose you need something quite high pitched

:36:08.:36:18.
:36:18.:36:19.

It goes on and on. How long would that last for? About two minutes.

:36:19.:36:24.

There is nowhere for the sound to go, so it just bounces. You can

:36:24.:36:29.

compare it to a cathedral, you could literally fit York Minster

:36:29.:36:32.

lengthwise into this and still have a little room to spare. It is that

:36:32.:36:39.

kind of size. It is the height of two double-decker buses and long

:36:39.:36:45.

enough to hold 21 parked end to end, and that is just one of six tanks.

:36:46.:36:49.

5 million gallons in here, 30 million gallons in total, I can't

:36:50.:36:54.

really get a grasp on those figures, what could you do with that fuel?

:36:54.:36:59.

You could run my diesel family car to the Sun and back eight times.

:36:59.:37:05.

wasn't diesel? It was a horrible gungy stuff called furnace fuel or

:37:05.:37:15.
:37:15.:37:15.

oil. It doesn't move at all, it is like tar when it is really cold.

:37:15.:37:18.

The oil came from the Gulf and three tankers were lost just off

:37:18.:37:24.

the coast here during the war. can still see some of the oil on

:37:24.:37:29.

the walls. Would it have been a reserve that was never used? It was

:37:29.:37:35.

used constantly, and up until the 80s, when it was last full, in 1982,

:37:35.:37:40.

during the Falklands conflict. men toiled here for three years,

:37:40.:37:44.

all sworn to secrecy. Malcolm McLeod was five years old when this

:37:44.:37:48.

fast operation started in 1938. This is the first time he has been

:37:48.:37:52.

up here to witness what his father helped to build. What were

:37:52.:37:58.

conditions like for him? Dusty and probably the marquee because there

:37:58.:38:04.

would be streams of water coming down. He would be covered in dust?

:38:04.:38:10.

Oh, yes. Long hours? Yes, top hour shifts, six days a week. This took

:38:10.:38:15.

its toll on the men who worked here? A good few died quite early.

:38:15.:38:21.

It is an incredible achievement. it is that. Inching down is a

:38:21.:38:26.

monument to British military engineering. But it is also a

:38:26.:38:30.

memorial to the unsung heroes of war, people who toiled away in

:38:30.:38:34.

secret for little reward, to create a valuable asset that would serve

:38:34.:38:39.

Britain for decades. He is right, he is always right. We

:38:39.:38:44.

have already been treated to some news -- movie magic, some Kitchen

:38:44.:38:50.

Magic, it is only right we have some magic. Tomorrow, Mel Giedroyc

:38:50.:38:54.

is teaming up with Pete Firman to perform spellbinding illusions on

:38:54.:39:04.
:39:04.:39:05.

BBC One. We have over 240 cans of baked beans. Stacked over 7 ft tall.

:39:05.:39:09.

If you could just do exactly the same on this side, if you could

:39:09.:39:15.

handcuff me through the wall. her around here, mind to the Tower.

:39:15.:39:25.
:39:25.:39:28.

You are a saucy double-entendres, Where did the BBC find you? I have

:39:28.:39:32.

been on the comedy circuit for a number of years and done many, the

:39:33.:39:36.

-- Edinburgh festivals. They got me on board for the second series and

:39:36.:39:40.

I am chuffed to bits will stop more comedian or magician? If a comic

:39:40.:39:46.

asks me, eyes in addition, a magician asks me, I say comedian. -

:39:46.:39:53.

- is a comic asks me, I say magician. You are on the show

:39:53.:40:03.

tomorrow. Have you always wanted to be a magician's assistant? I have,

:40:03.:40:10.

for about 30... Hello, Heston. About 30 years. It has been brewing.

:40:10.:40:16.

My brother, when he was about 12, did a magic act in our house. He

:40:16.:40:22.

went by the name of fingers gas. He had a beautiful assistant, called

:40:22.:40:28.

Zaza the beautiful. We have a three sisters in my house, I was not

:40:28.:40:35.

chosen. Let's continue your therapy now. Pete is my cycle analyst --

:40:35.:40:41.

psychoanalyst. You have a trick from your tour? Heston, are you

:40:41.:40:51.
:40:51.:40:59.

willing to be the guinea pig? Heston,, round here. This is the

:40:59.:41:07.

latest in slicing and dicing technology. This is a guillotine.

:41:07.:41:11.

As they say in France, a guillotine. You might think you have seen

:41:11.:41:15.

something like this before, but this is made of plexiglass, you can

:41:15.:41:24.

see through it. I am just going! This played, it is about �25,

:41:24.:41:32.

pretty solid. I have a carrot here, you are pretty familiar -- probably

:41:32.:41:35.

you are pretty familiar -- probably familiar. We put the blade in there

:41:35.:41:41.

and we go like this. And it slices and it dices. I wanted to get a

:41:41.:41:47.

closer look. Step around the back. Move a little bit forward, move

:41:47.:41:57.
:41:57.:41:59.

your hips for it. Just kneel down. Adopt a praying position. Are you

:41:59.:42:04.

genuinely worried? To be honest, the whole thing is a

:42:04.:42:10.

bit surreal fault that has taken me by surprise. You think you are

:42:10.:42:14.

nervous, I have not done this before. That is a dovetail joint, I

:42:14.:42:20.

would not put your fingers there. Have a little look. It is a fine

:42:20.:42:25.

piece of workmanship. Just go all the way down, we would just get you

:42:25.:42:33.

in there like that. About that table in the Fat Duck, can we get

:42:33.:42:43.
:42:43.:42:50.

carrots. You have a fairly broad shoulders. Did you buy this trick

:42:50.:43:00.
:43:00.:43:03.

today? Yes, the first time out. Relax, you are all tents. This

:43:03.:43:07.

might be better around the back! I don't know what that puddle is! The

:43:07.:43:11.

blade is going to come down, his head is going to be rolling on the

:43:12.:43:18.

floor and the carrots will be unharmed! How is the soup? Do you

:43:18.:43:28.
:43:28.:43:28.

know what, I will never know. Ready? Going a little bit back.

:43:28.:43:38.
:43:38.:43:39.

Here we go. 1, 2, 3... For... I am going to adjust this carrot. This

:43:39.:43:49.
:43:49.:43:53.

will blow your mind. 1, 2, 3. All the way through! Are you all right?

:43:53.:44:03.
:44:03.:44:10.

This audience is going to give you Thank you very much. They are run

:44:10.:44:20.
:44:20.:44:21.

at 635 tomorrow night on BBC One. Can you do the next bit? In a week

:44:21.:44:26.

when everyone has been star-gazing, Gyles Brandreth has uncovered a

:44:26.:44:36.
:44:36.:44:37.

strange tale of UFOs. But not in the stars, in Kent.

:44:37.:44:40.

On September 4th, 1967 in the early hours of the morning a groundsman

:44:40.:44:44.

at a golf course in Bromley made a startling discovery. Lying on the

:44:44.:44:50.

ground of the 18th fairway was what appeared to be an alien spacecraft.

:44:50.:44:54.

By mid-afternoon, five more UFOs had been discovered right across

:44:54.:44:58.

the south of England. This sensational story immediately hit

:44:58.:45:05.

the headlines. It might have been that the Martians had landed.

:45:05.:45:09.

Police were taking no chances. Ministry of Defence official line

:45:09.:45:13.

has always been to downplay the existence of UFOs. But behind

:45:14.:45:20.

closed doors, the Ministry's response was rather different. John

:45:20.:45:24.

is the author of how big are little green men and he has interviewed

:45:24.:45:29.

retired MoD agency in charge on the day. The Defence Intelligence Staff

:45:29.:45:33.

had one officer who was responsible for investigating UFOs on the part

:45:33.:45:39.

of the MoD. He had been told by his wing Commander that at least three

:45:39.:45:43.

flying saucers had landed and were on the ground, to which he said,

:45:43.:45:47.

expletive, what shall we do now? One of the officers said to me,

:45:47.:45:53.

there was not a manual for the case of alien invasion. One was taken

:45:53.:45:56.

away by an RAF helicopter, another blown up by the army, and one found

:45:57.:46:01.

its way on to a police sergeant's desk. They did not realise that

:46:01.:46:04.

when they put it down it had a bleeping mechanism in it. When it

:46:05.:46:08.

came to rest and started screeching at them, they were literally

:46:08.:46:13.

fighting to get out of the door. And then the moment of truth.

:46:13.:46:18.

was a hoax. This was one of the original hoaxers behind the stunt

:46:18.:46:22.

and he had no idea how much attention it would attract from the

:46:22.:46:26.

military. We were apprentices at the Royal Aircraft Establishment,

:46:26.:46:30.

and every year we tried to raise money for charity, and the more

:46:30.:46:34.

publicity we could get, the more money be raised. What sort of

:46:34.:46:38.

trouble did you get into? We got away with it. Things were more

:46:38.:46:43.

relaxed in those days. There were no terrorists. You designed it, and

:46:43.:46:48.

this is the design that you chose. It had an electronic circuit inside

:46:48.:46:53.

that was activated when we turn them over. If we pick it up and

:46:53.:46:58.

turn it over, it makes a strange noise. We also put about half a

:46:58.:47:02.

hundredweight of rancid flour and water paste inside everyone, which

:47:02.:47:07.

smells revolting. I do not know what it is. It is a strange sticky

:47:07.:47:12.

substance. By today's standards, these may appear rudimentary fakes,

:47:12.:47:20.

but at the time, the MoD considered them a real threat. Recent

:47:20.:47:24.

documents, released under the Official Secrets Act by David Clark

:47:24.:47:27.

from the National Archives, now reveal that key defence officials

:47:27.:47:32.

at the time were more concerned about the threat of UFOs than the

:47:32.:47:39.

government was letting on. Lord Howe Batten, Chief of Defence Staff

:47:39.:47:45.

in the 1950s, the Chief of Defence Staff in the 1970s, they were both

:47:45.:47:50.

believers in flying saucers from out of space. -- outer space.

:47:50.:47:54.

the man who was the chief of defence staff only a few years

:47:54.:47:58.

after these hoax sightings actually believed in UFOs? Absolutely, no

:47:58.:48:04.

doubt about it. And this had been covered up. After retirement, they

:48:04.:48:07.

came out and said they think this was something the Government should

:48:08.:48:11.

have been taking seriously. Following his retirement, he

:48:11.:48:14.

bombarded parliament with letters demanding more information

:48:14.:48:19.

regarding the Government's involvement with UFOs. What is the

:48:19.:48:23.

position today? The Ministry of Defence have said on the record in

:48:23.:48:26.

2009 that they are no longer interested in the subject. They

:48:26.:48:30.

have an open mind about aliens but they never, in 50 years of

:48:30.:48:33.

gathering sighting reports, never found any evidence of any kind of

:48:33.:48:38.

defence threat, so they decided it was time to close down the X Files.

:48:38.:48:43.

So if I see a flying saucer, what do I do about it? Do not tell the

:48:43.:48:47.

Ministry of Defence because they are not interested. In 1957, the

:48:47.:48:52.

Government told us it did not believe in UFOs but when six Flying

:48:52.:48:55.

saucers landed, the Ministry of Defence came running. And it is

:48:55.:48:58.

clear that some of the top brass of the time really did believe in

:48:58.:49:08.
:49:08.:49:11.

He is gone. But he will be back. cannot talk about hoax UFOs stories

:49:11.:49:15.

and aliens without referring back to the classic that was the Jeremy

:49:15.:49:25.
:49:25.:49:45.

Hello. What do you want? Where are you going? Please come back. Do you

:49:45.:49:55.
:49:55.:49:55.

want a cup of tea? That was not a sketch. They were genuine hidden

:49:55.:50:00.

cameras. She and her husband in Dorset, she thought it was an alien.

:50:00.:50:06.

She did offer him a cup of tea. is nice to aliens. Coming up, can

:50:06.:50:11.

the dinner ladies cook like Heston? We will find out in a moment. First,

:50:11.:50:15.

some clever science fact. Miranda has been to see why anyone would

:50:15.:50:23.

want to put whiskers on a robot. Nature has developed phenomenal

:50:23.:50:27.

censors. Birds of prey have incredible -- incredible eyesight

:50:27.:50:32.

to spot dinner from a great distance. Some animals sniff out

:50:32.:50:35.

their victims with highly sensitive noses. But when it comes to the

:50:35.:50:41.

sense of touch, you cannot beat a good set of whiskers. Animal

:50:41.:50:44.

whiskers are not like normal hairs. They are thicker and stiffer at the

:50:45.:50:48.

base and each one has a mass of nerve cells, so they are sensitive

:50:48.:50:51.

when they touch anything. That comes in handy when an animal

:50:51.:50:55.

cannot rely on its eyesight or sense of smell to find food and get

:50:55.:51:05.
:51:05.:51:08.

So here at the Bristol robotics Lab,... Good morning, it is a

:51:08.:51:12.

pleasure to meet you. They are developing a robot that can find

:51:12.:51:17.

its way round by touch alone, inspired by whiskers. And here,

:51:17.:51:23.

Professor Tony Pipe heads the project. Why a whiskers? I think a

:51:23.:51:26.

sense of touch is one of the sensors that has been underplayed

:51:26.:51:30.

in research to date, because a lot of research has been on vision,

:51:30.:51:33.

which is good. We feel there is a lot to be learned from how

:51:33.:51:38.

biological organisms use their sense of touch for us to use in

:51:38.:51:43.

engineering systems in robotics. What are the applications? Imogen

:51:43.:51:47.

firefighters in a large building, a warehouse setting, smoke everywhere

:51:47.:51:51.

and they only have a certain of time in the building. -- imagined.

:51:51.:51:55.

If robots could help them get out of buildings, navigate around, fine

:51:55.:51:58.

things in the building that a useful, like people, survivors,

:51:58.:52:05.

that would be useful. But it is another Tony, Tony Prescott from

:52:05.:52:09.

the University of Sheffield, who has been looking at which animal

:52:09.:52:13.

whiskers are the best to emulate. And rodents and shrews have come up

:52:14.:52:20.

trumps. Shrews and other mammals use the tactile sense of whisker

:52:20.:52:25.

touch more than their visual sense. Rats and mice specialise in

:52:25.:52:29.

exploring the world in the dark. We have been using high-speed cameras

:52:29.:52:33.

to try to see exactly how they are moving. These animals have two sets

:52:33.:52:37.

of whiskers, long outer ones to help them move about exploring

:52:37.:52:41.

their world, and smaller, delicate ones, tighter to the snout, which

:52:41.:52:46.

are able to feel objects in more detail. Each whisker sends

:52:46.:52:50.

information back to their brain, building a mental map of their

:52:50.:52:55.

environment. Shrews and rats carefully control how they move

:52:55.:52:58.

their whiskers, in the way that people might use fingertips to

:52:58.:53:03.

explore an object. They control how fast the whiskers move. We spent a

:53:03.:53:06.

long time perfecting those parts of the robot that control how the

:53:06.:53:10.

whiskers move. Each whisker has its own motor, so it can control when

:53:10.:53:16.

it touches. After years of research and development, this is one of the

:53:16.:53:26.
:53:26.:53:31.

world's first robots to move by How does he work? The whiskers go

:53:31.:53:36.

around the circumference of the snout. Will he investigate me?

:53:36.:53:44.

interact with him. He came right up to my hand and touched! That is

:53:45.:53:49.

something that shrews do all the time, walk around their natural

:53:49.:53:53.

environment. They detected with the large whiskers and bins and the

:53:53.:53:58.

Orient their snout towards it. like whiskers, it has long outturns

:53:58.:54:02.

sensors to feel its way and in no, more sensitive ones to find out

:54:02.:54:06.

what it has touched. And it can replicate animal movements with its

:54:06.:54:12.

neck. It has hit the wall. He knows he cannot go through so he has to

:54:12.:54:19.

move in a different direction. But how far is it from saving lives?

:54:19.:54:24.

cannot guess exactly. 5, 10 years? There is a lot of work to be done.

:54:24.:54:29.

We are concentrating on the sensory mechanism. If you look at the base,

:54:29.:54:33.

it has a platform which can go over rugged terrain, which we would have

:54:33.:54:38.

to sort out first. But it cannot go over rugged terrain. Taking

:54:38.:54:42.

inspiration from rodents and the Shrew, the world of robotics could

:54:42.:54:46.

be within a whisker of helping Front Line rescue and emergency

:54:46.:54:55.

services. Look at your whiskers! Nearly time for the big moment. How

:54:55.:54:59.

have the dinner ladies done trying to cook like Heston? There is one

:54:59.:55:03.

thing left to do, to help out Claire with the ice-cream. Do you

:55:03.:55:09.

want to go round there? No, we will do that at the end. Standby for the

:55:09.:55:16.

thing! Have you finished the mushroom soup? Yes. Bring it over

:55:16.:55:26.
:55:26.:55:27.

here. How do you think it has gone? It is a bit thin. It is basically a

:55:27.:55:35.

light soup with a bit of cream in it. This is mushroom dust. But is

:55:35.:55:40.

dried shiitake mushrooms from the supermarket. It does look like a

:55:40.:55:49.

cappuccino. It is officially gorgeous! Delicious. A little bit

:55:49.:55:59.
:55:59.:56:01.

of salt? Chris, you are learning! Very nice, lovely. If you have been

:56:01.:56:07.

making chocolates soil. How has it gone? I think it is OK. You have to

:56:07.:56:14.

dish it up. She has some vanilla ice-cream, into a flower pot,

:56:14.:56:21.

obviously. We also have Desert in flower pots! It is about taste and

:56:21.:56:31.
:56:31.:56:37.

environment. -- we all serve up our How much fun is this? You have to

:56:37.:56:43.

make this at home. And you even have a little sticker there. Can I

:56:43.:56:53.
:56:53.:56:55.

use this? Come on, Heston, get in there. It needs a bit of salt but

:56:55.:57:00.

the... Actually, it is gorgeous, isn't it? Jane, tell us what you

:57:00.:57:10.
:57:10.:57:11.

think? Well, it looks OK. Thumbs up. Well done. Come on! You have got

:57:11.:57:20.

one minute. This is the bit where you turn it into ice-cream. And you

:57:20.:57:23.

turn the bowl and whisk into the best ice-cream machine you can

:57:23.:57:33.
:57:33.:57:43.

Where is the risk? Where is the risk, everybody? We cannot make

:57:43.:57:49.

ice-cream without the whisk. will have to do it with a spoon. 40

:57:49.:57:58.

seconds. We will be doing it in the Queen Vic if we take any longer.

:57:58.:58:08.
:58:08.:58:09.

This is good. If we were not dealing with... This is dry ice.

:58:09.:58:17.

Keep whisking. I am not sure we have time to taste this. I will

:58:17.:58:22.

just tell you about the show you have already seen. Thank you to has

:58:22.:58:25.

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