20/09/2012 The One Show

Welcome to the One Show with Alex. And Matt Baker. I would like to

take this opportunity to apologise to my neighbours for straining at

the grass at 7:30am! That is ridiculous. I would like to

apologise to the man I accidentally knocked off his bike by opening my

car door. He is absolutely fine. But if you are watching, I am sorry.

We made friends. But one thing we do not want to apologise for it is

the most famous chef in the world, our guest. It is Gordon Ramsay!

Good to see both. I am getting nervous about all these apologies.

How long is the show? We have got half-an-hour! So, Nick Clegg's U-

turn on tuition fees. The it is great to see him apologising so

good for him. Under the circumstances, he was put in a

tough position I think. Coalition, huge, one may argue, can you trust

him from now on? I think you can, he put his hands up. Good on him. I

wish a few more would follow in his footsteps. We will ask you to do

some apologising. This is your chance. You have got about 90

seconds to think. I have got about 100 to make ex might Justin Rowlatt

has been out and about to see if Nick Clegg's public apology has

inspired anyone else to beg for forgiveness.

They say saying sorry is the hardest thing. Judge for yourself.

There is no easy way to say this. We made a pledge. We didn't stick

to it. And for that, I am sorry. Apologising. How easy is it, really

honestly, to say, I am sorry. would like to apologise to my

parents for the 28 years of torment I have put them through. I would

like to apologise to my girlfriend, Christina, because I left the

toilet seat up again. No, no one. No. Not even your boss for being

late? No. Numerous students I have tortured over the years. Her you

can speak to the camera. The eye am sorry. -- I am sorry. I want to

apologise for phoning in sick the other day it! I want to apologise

to my parents' growing up. I was a tearaway! He what did you do?!

would like to apologise to my colleagues for being so grumpy

every morning. I sometimes get a bit mad and take it out on people.

Sorry, mum, for being a right so and so it! You are forgiven! Yes!

Gordon, your turn. Camber four. Sincere as you can. I would like to

make a sincere apology for all the vegetarians in Great Britain for

upsetting you ten years ago. I didn't mean it. To honour that, I

am actually going to turn vegetarian... For one day. This

should be a weekly slot! Does it make you feel better? No. Yes, it

does. It was misconstrued, it was tongue-in-cheek. Even the kids now

eat vegetarian food once or twice a week, which is good for them

because it makes them appreciate the vegetables when they see the

Sunday roast. Nick Clegg has allowed his apology to be used in a

charity film. You will love this. # I am sorry, Surrey, a so-so sorry.

# there is no it easy way to say that I am sorry, sorry.

That is quite catchy. Our next film is all about the

difficulties of feeding soldiers in the field. You've been out to make

Christmas dinner for the troops in Afghanistan. What was the biggest

obstacle? We don't get fresh produce there so it is so much more

difficult. Everything was frozen. Trying to defrost these things

urgently. A couple of lorries got hijacked by the Taliban so we went

from frozen Turkey to cant Turkey and eventually we got some, so it

was thinking on your feet. The team on the ground were amazing. This is

exactly what you are about to see now.

We think you'll be impressed with the ingenuity of former Falklands

chef Les Laverick Stovin. He's a military kitchen wizard who

can still turn a basic ration pack into a battlefield banquet.

The end of the Falklands War, 30 years ago. While some soldiers were

leaving the islands, for others it was the start of their stake. When

Stanley airfield re-opened, reinforcements arrived to rebuild

the war-torn island and got them against further Argentinian attack.

Among them were chefs from the Army catering Corps. This footage shows

how they set up emergency kitchens in tents, a bombed-out buildings

and burned-out ships. Army chef Les Laverick Stovin was one of around

150 chefs tossed with cooking and three meals a day, using only the

most basic facilities. You would strike the mat and stand back and

then a tremendous noise would come out of the burner -- strike a match.

The noise was horrific. But before he could cook, Les had to clean out

his shot to, a former Argentine field hospital. I remember the back

of my hair curling, rats as big as cats, Argentinian remains and so on

and so forth. Knowing that I was working in this area that was

literally a cesspit. Les served up meals for 87 men for every day over

the six months he was there and the One Show have challenged him now to

cook like that once again. I am a bit rusty and a bit nervous!

have recreated his Falcons hut in at Surrey. Today he will be cooking

on a safer gas stoves and not a petrol one, but one thing we are

not changing our the limited ingredients. This is from the early

80s, it is genuinely what Les would have been using. Steak and kidney

pudding, dried packets, not glamourous. Of course, it is 30

years old, we could not use that today! So we have put together a

similar stuff from the One Show, instant mashed potato, corned

beef... Can you work with that? You could really feed 10 men for 24

hours on this? Certainly. From the corn beef, I can make... Eight Beef

Wellington. Special chef's Beef Wellington. With corned beef.

meal is for seven soldiers of the Royal Logistic Corps, training

nearby. They will be hungry when they get back, just like in the

Falklands. The chefs supplemented rations with fresh produce whenever

they could find it. I was well known for begging, stealing and

borrowing! I don't want to say too much! Doesn't that look like a beef

fillet? It has the shape, doesn't it. This is a pate that would have

come out from the Russians. Onions and mushrooms. -- from the Russians.

I would visit my local allotment in the evening, on a dark night, with

no full moon! Here we have it, or corned Beef Wellington and tinned

vegetables and a packet potato. A hot meal costing just over �1 a

head. Fancy beef Wellington? This is the ultimate test for an army

chefs. Finding out what hungry soldiers make of your suit. So far,

Beef Wellington, courtesy of a military MasterChef. And for Les,

turning basic rations into something special has brought back

fond memories. I don't think there is a day go by it where I don't

think, I wish I was back at a hot plate looking after the guys,

having a giggle. I miss the camaraderie, the friendship and the

fun that I used to have. The eye think it looks nice. Her I now know

why we won the Falklands. The Disney interesting sensing the

camaraderie. Bless him. I don't think I would get away with that at

Claridges. But you have a beef Wellington at your ultimate cookery

course. Yes. It is one of the most requested dishes and it is so easy

to do and memorable. A but there is no corned beef in yours. You say

there is a backlash against these complicated cook books and you are

simplifying things and teaching people how to cook. The biggest

complaint I ever get on a weekly basis is, we really want to see you

cook more. You are one of the few chefs in the world with two

Michelin stars. How do you cook at home on a Thursday night for tea,

it is not a dinner in our house. In many ways, it has been a long time

coming. It is not just therapeutic but I always keep my sock in the

real world, especially cooking for the children. Beef tacos and wasabi

Place it on the gas ring and use some tongs so you don't burn

yourself. You can also toast them in a frying pan. I would just place

it from there on the rolling pin. Literally, 30 seconds, as it cools.

The great thing is that people can fill the beef tacos themselves,

just the way they want them. They've looked delicious! That was

a great little tick. Is that your kitchen? Yes. My wife and I's.

is massive! How long did it take? We had to convince the neighbours

first. Invite them round for dinner, get them drunk and get them to sign

the forms! It took two used to build. The and you spent most of

your time at home I guess around the table. It is one of the biggest

requests, I thought we could pop round and talk about things! My

mates invite themselves around now! The nice thing is that you on your

own, there is no shouting and swearing. Was there lot of swearing

on the cutting room floor? The dog had a poo on the marble and I said,

don't see the dog, and he was testing things, so yeah, we have

underfloor heating so the ball dogs lay their legs out flat, he got

comfortable, his tummy started rumbling, he did not make it to the

back door in time! He did it and step backwards in it. It was all

going back up the stairs onto the carpet, the white carpet. I did

know where he had gone. OK! He had gone under the bed to hide!

have a beguiling one alongside the programme! -- a book alongside the

programme. Sorry! Yes, for me, it is exciting because there are 100

recipes with 100 tips, and it is a nice way to show how unselfish I am

in terms of all the ideas, and really helping to become more

domestic. Having had the chance to shoot the American MasterChef and

spent all that time with those amazing domestic cooks. It was a

big phenomenon and it made me realise how difficult it is cooking

at home. It our afternoon meeting today, the crew really wanted to

know is it always your hands? And we said that. Of course it is.

Absolutely. You said you spent a lot of time in the States. We found

an incredible photo of a tarantula...? Yes, we were making

some cupcakes. My daughter is obsessed with them. This been

sneaked into the house. -- and this spider sneaked into the house. They

started getting excited with it because when I was in Cambodia,

they eat them. Deep fried! I ate them on Blue Peter. I said, but I

will whip up some batter and the kids started screaming, you can't

do that! That recipe is not in the book. Gordon's Ultimate Cookery

Course is every weekday, 5pm Channel 4, and the book is out now.

Last night the Royal Observatory announced the winners for the 2012

Astronomy Photographer of the Year. Before we see some of the stunning

photos, here's snapper Jamie Crawford boldly going out to

capture some stars. And, sorry Gordon, they're not

For centuries we have tried to capture images of the night's sky.

In recent years, advances in photo technology, mean that dramatic

photographs can be within the grasp.of all of us. Today there is

an increasing army of people taking photographs of the night sky. They

are producing some incredible images.

Last year, Andrew Steel came to this field, eight miles outside of

Oxford to capture this incredibly beautiful shot of the moon rising

over the city. It was commended in last year's Royal Observatory 2012

Astronomy Photographer Of The Year competition. The The moon looks

large as Oxford looks so tiny. So the spires are really small as we

come away. But it really looks huge. The reason at that the picture is

so wide, is it is called a Panorama. I centred them on to the computer

on this wide image. Andrew used a standard digital SLR

camera. To get them in the right position, he had four minutes to

capture the scene. When I took the photo, I knew it

would be amazing, but on the computer it looked perfect.

I have taken thousands of photographs over the years, but

never of the night sky. However, on what looks like one of the clearest

days of the year so far, this could be my lucky night.

We have come to the ancient Roll Right Stones, just outside of

Oxford because of the lack of light pollution here. My instructor here

is Will Gate are, an expert astrophotography.

What do I get with a standard lens like this? Well, we are trying to

get a beautiful picture of the stars arcing around the sky. So we

need a tripod, a cable release so it does not touch the camera. It

will cause the image to blur, we don't want that.

So we are taking a series of photos of the stars, each with a long

exposure and blending them together in a single image to the computer.

What can you do with this little camera? It has a setting that

allows us to open up the shutter for 60 seconds. That gives us time

to gather the light from the stars and get a better image. Although it

is a little more difficult than when working with equipment for

astrophotography. I think we will get something.

Twilight gives a perfect opportunity to take landscape

photos, using the treeline and capturing the moon and the planets.

Try to frame everything. You can frame everything up to the moon and

below and down to the fringe of the trees.

As night falls and darkness descends we are filmed by a special

low-light camera. In the pitch black, we're going to try to

capture the stars as they rotate. We are going to light some of the

ancient stones using a torch to give us an interesting foreground

to our photos. After two hours we should have some good images by now.

At a local theatre it is time to download the pictures and start

stacking the star trails, using a simple software package off the

internet. This is one of mine? Yes it is

showing the plough in the centre of the frame and the whole of the

constellation there. So a really wide shot and a sense of the

movement of the stars in this one. What is amazing is how the stars

are different colours? Once you see them streaking you see the yellow

and the blue ones. Now, is a photo, Will! I really

like this picture. The rocks in it have a weird other-worldly look to

them. The way that you are shining the torch on them, but they look

alien it is quite cool, I think. Is this with the SLR? I am

impressed with this, this is with the exact. It shows the moon

beautifully, Mars up there and Saturn up on the top. It helped to

get away from the street lights, the light pollution. It made a

difference, allowing us to take longer exposures and get pretty

good images. What a great first adventure into

astrophotography. I never realised that taking photos of the night sky

could be so creative and exciting. You know what? I really think I

have the bug. Let's have a look at some of the

winning images for the 2012 Astronomy Photographer Of The Year.

Dr Kerkuler was one of the judges and a member of the Royal

Observatory. How is the standard this year? It was high it made the

judging difficult, but it meant there were lots of beautiful

pictures to choose from. You saw the film, were some the

techniques similar to those used in the competition? Absolutely.

Great. You have three of your favourites.

Let's have a look at the first one. These are three of my personal

favourites from the winner. This is Lost In Yosemite. It is two hikers

who were genuinely lost in the park. You can see them in the park,

reading by the light of their torch, they were dwarfed by the night's

sky. The photographer did help tem --

them after. Let's have a look at the second one,

then. This is a real personal favourite.

It is the Transit of Venus 2012. It took place on June 6th this year it

will not take place for 105 more years. So the last chance to see it.

There is Venus as it passed in front of the Sun.

In the UK, we got up at 4.00am. It was cloudy. We thought we would not

see it, then the clouds cleared. This picture was taken to, or near

to Blackheath Common. So that is close to my heart. This

is the winning image. The M51 whirlpool galaxy. All of the judges

were stunned by the level of the detail. There is even a supernova

there. An exploding star. It is really professional, but it was

taken by an amateur. How does the blue come through? It comes from

the stars. The blue means that the stars are young and hut. The yellow

is from the older, cooler stars and the pink is from hydrogen gas.

NASA announced that the Earth has - - does make a noise? Yes, they have

picked up charges high above the Earth, trapped in our magnetic

field. They have translated it into earie sounds.

So, that is... You would obviously have to take the space helmet off

to hear that?! They don't recommend that, but this is pretty much what

is going on up there. Very accurate.

Thank you very much. Now, you can see all of the winning

photos at a free exhibition at the Royal Observatory in Greenwich,

every day until February there. Are links on the website.

All week, the presenters are learning new skills to try to win a

prize at the cad kd cad -- Caddington Village Show. Today,

John Sergeant is trying to win a prize in the flower arranging.

Gordon, you have four minutes to turn these, flowers, into this.

I thought they were cupcakes! finest of flowers at New Covent

Garden Market. They are destined for vases and

floral displays up and down the country.

There are some marvellous flowers here, everything you ever want. My

trouble is I don't know what I want. I'm hopeless, I don't know anything

about flower arranging. I need some help. If I'm going to

stand any chance at Caddington Village Show. Luckily, there is a

real expert on hand. Jude hith Blacklock has written a dozen books

on flower arranging and runs a training school.

When you buy the flowers for the home or for the competition, ensure

that the flowers are fresh. How can we tell? They all look

fresh to me? There are ways to check if a rose is really fresh.

Put your fingers against the base of the flowers, if it resists to

the touch, you know it is a good, fresh rose and it has two weeks of

life in it. I will try this out. That will not

last two weeks! But which ones do I want for my arrangement? According

to Judith, you need different forms of flowers to make an attractive

display, linea, round and spray. These are wonderful examples of a

linea form. That is up and down. I got that the second, perhaps most

important of the forms is a round form. The round shape holds the eye

and brings all of the other shapes and forms together. The third form

is a spray form. The two together compliment each other perfectly.

Right, I am getting the idea. You are a born flower arranger at

heart. I'm not so sure. Flower arranging

is an ancient art. The Egyptians had the idea more than 4,000 years

ago. Flower declarations arrived here in the 16th century. It has

become the subject of fierce competition at events such as the

Caddington Village Show. So Judith has brought me to her flower school

to give me last-minute lessons. What are the judges looking for?

The condition of the plant material. The design as a whole, good balance,

contrast, dominance. Thirdly if you have something extra to the design

that gets you first place in the show.

To create that distinctiveness, even the pot is decorated with

leaves. I think that I have my thumb stuck.

A block of floral foam is soaked in water it form as back ground to put

the flowers. Place it dead centre. That's the

most important step. The first one. The first one creates the overall

proportions. We work from the centre, trying to

create balance and rhythm. Well, it looks good to me. What is good

about it for you? It has pleasing proportions. That means that the

volume of the plant material is about one-and-a-half times that of

the containers. Now the colour. Judith chooses

oranges, reds and pinks, in keeping with the season.

To cease these colours in spring it is maybe too bold, but at this time

of the year it is nice. That's right. Above the leaf. Then

you balance the arrangements, up and down from side to side.

People want to put the floors on the top. You have to angle them

down. I have the wind behind me now. Top

tip - for the final creative touch, fruit, but will it be too much?

think you have a good contrast of form, texture, the rough and the

smooth. The interesting garden plant material, the novelty of the

fruits. I think that is rather choice! I now have the advice from

a top expert. I hope that I remember it. I'm all set for the

Caddington Village Show and the moment of truth. Wish me luck.

We will find out how all of our The One Show contestants fare on

tomorrow's programme, but here we are, Gordon is finishing his

arrangement. Judith, how is it going? I think he is a little short

with the chopping. You have not stopped him. What were

you teaching him? Explain the techniques. This is different to

what we saw in the film? It is a hand-tied bouquet. The spiralling

is part of the design. When Gordon has finished and he puts them in

the water. They should splay out beautifully.

What are your tips, if you have a lovely bouquet, how do you keep

them fresh for as long as possible? Change the water every day and then

take a little bit off the stems. Don't put them near the window.

You have gone into Judith's hair! It is looking nice, though! Very

good. It is getting there.

OK, well you pop them in the vase. That is all we have time for

tonight. Gordon, all the very best with the Gordon Ramsay's Ultimate