21/02/2013 The One Show


21/02/2013

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Hello and welcome to the One Show with Alex Jones. And Matt Baker.

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Tonight's guest is a life-saver and an inspiration for anyone looking

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for a good recipe on a Saturday morning. Lately he has been giving

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the kiss of life to hospital food. It is James Martin! Brilliant!

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good. We will be talking about how you have revolutionised star well,

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I try! The believe food has healing qualities? The feel-good factor,

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yes, bananas and custard for Main. Serial with cream on top! A top

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chef has crusties with cream! Chocolate and banana sandwiches in

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brown bread. That has got everybody's tummies rumbling!

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about a cup of tea and a biscuit? Chicken soup for me, every time.

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Tonight we thought we would try to get you a few more of those feel-

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good recipes. If you are cooking comfort food tonight, hired a mash,

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fish fingers, take a picture and send it in, James Wright included

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in one of his new hospital menus. - - James might. Yesterday the jury

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in the Vicky Pryce case showed fundamental deficits in

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understanding the case, according to the judge. We sent Anita Rani to

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find out what you think about juries. Well I was 18, I was on

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jury service, so it is quite young to do it. But I thought it was a

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really good experience. If you are going to do jury service, you have

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a duty to get as much information before you do it. If there are

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technical terms, they are right to ask. I think people get it right

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most of the time. Is it time we changed the system? Maybe people

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should sit a test. I am not sure about changing the system, but

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maybe we need to look at what we tell them before they sit. There

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should be an intelligence test, I definitely think we need to be

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tried by our peers. Providing suitable education before and, just

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ensuring they have a basic level of knowledge about their duties.

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on a jury last year, I think it is fair, actually, everyone can get in

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mayor. Did you enjoy the experience? I did, as a one-off, I

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learned quite a lot from it. people get called up, it is really

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important to do it. Anita, they all seemed quite happy with the system,

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and this mistrial is kind of a one- off, isn't it? Well, it can happen,

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but it is so rare, the judge is within his rights to dismiss a jury

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if he feels they have not understood, and this judge said it

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is the first time he has had to do it in 30 years, so it is very rare.

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When do people get caught up? James, have you? No. It is random. You

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have to be on the electoral register, anyone from 18 up to 70,

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and once you have got your summons, you have to respond within seven

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days, and you have to do it. You can defer if you have a holiday

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already booked, and you have to prove that, or you have got an

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operation, but then you have to do it at another time within the next

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12 months. Is it something you would like to do, James? As long as

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it does not fall on a Saturday! still have to do it, it is part of

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your duty as a citizen. Generally, it seems like people want to show

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that they know the difference between right and wrong. The people

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I spoke to today, their experience, they said it opened their eyes to

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the system we have in this country. They felt it was absolutely fair

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and right that you are tried by your peers, that you sit together,

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it is a democratic process. It is one of the fundamentals of the

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legal system, and they all seemed to appreciate being part of it.

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where did the system originate? might not like the answer, but we

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have got the French to thank. Apparently the Normans... They have

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claimed that one as well, have they?! They had a system where you

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get people together to swear to tell the truth, but the date that

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is cited more often his 1215, so are still way back, and that is

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when the Church start -- stopped using trial by ordeal, when you

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make people suffer. If they come out all right at the other end,

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they are not guilty. Obviously! Obviously. So when will this

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retrial be? Can you imagine the pressure on a jury? Well, they will

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not know. If you are called up to jury service, you do not know what

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Casey will be sitting on until you have been sworn in and gone through

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your oath. It will start again on Monday and last five days. Thank

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you, Anita, brilliant. James, we spoke to you a few years back when

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you were on your first mission to revolutionise hospital food, but

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you are back for seconds. Stupidly, yes! Before we talk, this is James

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and his team at a hospital and Abergavenny fighting to get a local

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I believe that hospital food is badly in need of improvement and

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that too often patients are not getting the good nutritious food

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they deserve. It is awful. Tasteless. In a 2010 survey, a

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third of people described the food as an acceptable, and nearly a

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quarter of patients would not eat it. Instead, they relied on food

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brought in by family and friends. This is a huge task for us to take

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on. Looking at the initiatives of previous governments, they have

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spent up to 50 million quid in recent years are trying to change

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hospital food. In the first series, I worked with a kitchen team to

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transform the food at Scarborough General Hospital. For the new

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series, I want to take my fight to more hospitals right across the

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country. But the task is so big So I have roped in some of

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Britain's top chefs to help and given each of them a specific

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problem to solve. One of those who said yes his Welsh Chef and Double

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Michelin star winner Stephen Terry. The Health Minister for Wales,

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Leslie Griffiths, has asked us to develop dishes for a new

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standardised menu about to be rolled out across all NHS hospitals

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in Wales. So the picture is what, the basic sketch of what you're

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trying to achieve? I would like to implement a menu right across Wales

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to have fully sourced locally, to have similar recipes used. So the

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idea is to have a recipe bag, recipes that people can dive into

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and come out of. Absolutely. A good. But as we get to work, Stephen

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discovers a problem which exposes the red tape which surrounds

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Hospital Road. What is popular at the moment? The most popular dish

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is always roast dinners. Do you do lamb? No lamb, because of cost.

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you ask 100 people what is their favourite rows Stennett... Welsh

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lamb. I of course. There is no beef or lamb served here because they

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cannot afford it. Welsh hospitals are tied into contracts with a

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single supplier, and their current cost for lamb means that it is

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priced of the menu at this hospital. What are they charging? �8 per kilo.

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Do they say where it is from? Zealand. He seems absurd best

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supplier can only offer lamb from the other side of the world and at

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a price that hospitals cannot afford. I bet we can find a local

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lamb cheaper. What is your best price? �6.50 sounds good, nice one.

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Straight off, fresh Welsh lamb, and already it is down to �6.50. I have

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to just one phone call, Stephen has proved it would be possible to get

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lamb for less than meat shipped in from thousands of miles away. It

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seems like a no-brainer, but because of the rules around

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procurement, it is not that simple. Welsh hospitals are locked into

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contracts until 2015, so to get local ma'am on the menu, they would

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have to renegotiate the contract. - - lamb. If it is only from

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Australia or New Zealand, that is bonkers. Welsh lamb is all around

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us, there are millions. We take our findings back to the Health

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Minister to see if she can help. There is one big problem. As far as

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we know, you cannot buy Welsh lamb and put it on a menu in a hospital

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in Wales. Well, I would very much like to use Welsh lamb, but we have

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got to stay within budget. I can get to two suppliers that will do

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well Slam, on average, for �3.50 cheaper than you are currently

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buying it their kilo. -- Welsh lamb. He is something we can look at what

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in the procurement rules. The whole lot that needs investigating. He

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will have big issues when it comes to buying stuff because you are

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handcuffed. If the health minister can find a way to sort this, it

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could save the NHS AIPAC. It seems crazy that Welsh hospitals are not

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serving Welsh lamb, so I will keep pushing to get it back on the menu.

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What?! That was part... That is just the start! Wales is plastered

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with lambs. When you walked out of the hospital, they wore all over

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the fields in front of us. And one phone call sorted it out.

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difficult thing is the procurement, you cannot just go to the local

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store and get some, you have to order it from a central source, and

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there is a central contract. The good news, however, on Monday it is

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back on the order. We do not know the price of it yet. But we are

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pushing, eventually, hopefully, to put Welsh lamb back on the menu.

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Hopefully we have got good news to follow. You said it is just one of

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the many things that you tackle. is quite difficult. The main thing

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you find is the waste, it is a huge issue. It was when I visited three

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years ago, and the waste was a big issue. Particularly in Wales, they

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were doing extremely well, single figures, they had an amazing way

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system, so when the trays came back, they were measuring the amount so

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they could get it right. In some places it was up to 40%. 40% of

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everything Cooke was thrown in the bin. It is about communication.

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There are lots of issues. Do not get me wrong, I think the NHS is

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one of the most amazing things we have, and it is very easy to throw

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mud at these things, but it is not easy to fix. What we want to do is

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fix it from inside, and you can do one thing, hopefully it's no balls

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on to another trust. So you look at five hospitals during the series.

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It was supposed to be 1! Four more Said Yes as well. They must all

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have different needs. One of the interesting ones was down in

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Cornwall, where we look at stroke patients, and not all of them up...

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And based in Birmingham for this one, but these were individual

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issues in individual hospitals. Stroke patients needed food that

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was nutritious and good for them and tasted really good. Because the

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project sort of snowballed from one hospital up to five, I phoned up a

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group of chefs, some of the greatest chefs in the UK, they all

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came to my house for dinner, not knowing I would get them to do this.

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They all gave up their time for nothing and did an amazing job.

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Fingers crossed you will see what they did. Is there any kind of key

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things you have done? The above all else, the key to this is that it

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does not cost any money. We proved in Scarborough that we could take a

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hospital with the passion they have got and now put it in the top 15

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hospitals for food in Britain. That has progressed on to Bridlington,

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so the guys in Scarborough have taken it to Bridlington, so they

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are getting the menus we have written. You are getting fresh soup,

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fresh ingredients, fresh vegetables, no packets any more. Nice,

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nutritious food. The most important thing is that it has not cost any

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more money, none. We have proved at Scarborough that it can be done for

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slightly less money. Would you eat it now? Mind you, you eat bananas

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and custard! Cornflakes and cream! I would give you a list of

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There's plans to make cooking compulsory for 11 to 14-year-olds

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from September 2014. It's one I did at school. I think it's probably

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ten years too late, but better late than never. It's so vital if we're

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going to stop this obesity and everything else that's going on.

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It's important that kids learn how to cook. We know you're a fan of

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having lamb on your plate. But you're not a fan of having sheep in

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art work. We understand. It doesn't come in like that, but it's more or

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less like. That it's like a lamb chop in a cage like. That That

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sheep is actually smiling as well. We've got some Victorian animal art

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which was just as controversial back then. Phil Tufnell has been to

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Bury to see it. Deer and stags in particular have

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inspired artiftsz for centuries. They've been used to represent

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human notions of pride, dignity and majesty. And it's easy to see why,

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they truly are magnificent creatures, the perfect study for an

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artist trying to convey a strong, simple message through an image.

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Probably the most famous stag painting of all is monarch of the

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Glenn. It's the best known work of Sir Edwin Lantzia a superstar of

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the Victorian ear ya, whose popularity was founded on his

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paintings of animal. Monarch of the Glenn has been reproduced widely, a

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classic example of what's called chocolate box art, idealistic,

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sentimental images. Here at Bury art museum, miles from the Tate and

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V&A, where much of his work is exhibited is a painting that flies

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exhibited is a painting that flies in the face of his reputation for

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feel-good pictures. This Professor is an expert on Victorian animal

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art. How did he get the reputation? For one thing he was so good at

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drawing animals. They really seem individual and full of expression.

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You can see, this is ai gun dog, who is hunting out the birds in the

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undergrowth for its master. Can you see that it's so eager. Can you see

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the expression in the eyes. And the way it's craning its neck forward.

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He was a master of anthropomorphism, attributing human emotions to

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animals. It strikes some people as very sentimental having dogs

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impersonating the court with the poodle as the Lord Chancellor.

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Pretty well every house in the land would have had dignity and

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impudence or the old shepherd's chief mourner. But this picture,

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the random shot, is very different for much of his work. A beautiful

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painting and beautiful skies. When you get close it's a bleak

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image.Age. It is. Every Autumn all the grandees used to go to the

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Highlands to shoot the stags. In this case a careless sportsman has

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killed the female. Shooting female deer was considered band form

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amongst hunters not least because they were nursing the next

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generation the stags. Worst still he's not killed her outright. She's

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wondered away mortgagally wounded and come up to the top of this hill

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an there she's died. The more you look at it, the more of the details

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you pick up and the more horrific it becomes. Yes. Her eyes turn

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glassy. The blood is running out of her mouth onto the snow. The baby,

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the fawn is trying to suckle, but of course, there's no milk there

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any more. The night is coming on, so there's no hope for the fawn

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either. Then, as now, the hunting of diardi vieded opinion and

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Landseer was alive to the controversy. This is something that

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people don't always realise. Even people who hunt and shoot very

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often are overcome by sadness for what's involved. Landseer was a

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keen sportsman. He wents huntsing in the Highlands, yet he was

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capable of painting a picture like this, full of sadness and regret. I

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think it's a very sincere picture, you know, that Landseer felt the

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tragedy that he was presenting us with here. For me, the mark of

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great art isn't necessarily about the artist's skill or the beauty of

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the scene but the impression it leaves on you. Landseer's the

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Random Shot does that. Once you've seen it, you'll never forget it.

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That's such a bleak image, though. That's such a bleak image, though.

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It is very emotional. When you get up close to it, it really hits you.

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Edwin Henry Landseer was commissioned to paint it by Prince

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Albert. Yes Bic fan, Queen Victoria and Prince Albert, loved his work.

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He did their pets and portraits of their children. We're not sure if

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he was paid for. That when it was revealed to Prince Albert, he said

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it was such a harrowing image he didn't think he could live with it

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day by day. I don't think it made its way back to the Palace. I don't

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think he got paid. It was quite a strange commission at the time.

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was under a lot of pressure at the time to stop blood sports and to

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stop deer stalking and things like. That a lot of the women didn't want

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it to happen, cruel and a lot of emotion. But it makes you sad about

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that. There you go. Fantastic image that. Landseer was also sculptor,

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can you believe this, he sculpted the Four Lions that are there on

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Trafalgar Square. They're fantastic. He did the bronzes of the lions.

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Ten years it took to get them installed. They're installed in

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1867. Are they all different then? I think they're all the same. There

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might be a few different expressions on the faces.

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Impressive. Beautiful. Absolutely fantastic bits of work. You must

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have been hanging round them on New Year's Eve, haven't you? Not New

:20:06.:20:10.

Year's Eve, but I've hung around them. Jumping all over them. They

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are brilliant. You come with more news from the art world. This

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banksy that's been stolen. Yes, this piece of wall has been stolen

:20:19.:20:25.

and it's now going to be up for auction, this is going up for

:20:25.:20:30.

auction in Miami on Saturday. It's estimated to get about �450,000 for

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tx the Haringey Council are urging the Arts Council to intervene.

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They're saying we want our wall back. You can't just walk off with

:20:38.:20:42.

our wall and flog it. That's the thing, because it's worth a bit of

:20:42.:20:45.

money. Nearly half a million quid you know, people aren't sure how

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that's going to pan out. They say up for auction on Tuesday. James

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said you drove past those lions, were you in a sports car? No a

:20:54.:20:59.

pick-up truck. Were you?! It's the best truck in the world. There you

:20:59.:21:05.

go. We know that you collect vehicles. Yes. You Can Get It will

:21:05.:21:10.

probably know the part that large parts of Formula One cars are stuck

:21:10.:21:15.

together with super glue. Matt has been finding out about the origins

:21:15.:21:20.

of glue, so much so he's become pretty attached to the stuff.

:21:20.:21:26.

Glue literally holds modern life together. It sticks our cars,

:21:26.:21:33.

phones, the TVs you're watching. Glue even holds together the

:21:33.:21:37.

fusillage of aeroplanes and I'm not talking about models like, this I'm

:21:37.:21:42.

talking about real, big aeroplanes. There we go. These days, we take

:21:42.:21:47.

glue completely for granted. But with just a few small drops of

:21:47.:21:54.

adhesive you can create a super strong bond. See?! There's one glue

:21:54.:21:59.

that's really made a difference to our lives super glue, super because

:21:59.:22:04.

it sticks any surfaces together and does it super fast. It was

:22:04.:22:09.

discovered by chance by the Americans in the 1940s, while

:22:09.:22:14.

trying to create plastic for gun sights. Experiments ended newspaper

:22:14.:22:19.

a gloop that stuck hard to everything. Scientists had stumbled

:22:19.:22:26.

across an amazing adhesive and by accident super glue was born. So,

:22:26.:22:31.

just how strong can super glue be? To find out I've come to the

:22:31.:22:34.

welding institute in Cambridge to meet add heesives expert Dr Ewan

:22:34.:22:40.

Kellar. These two bits of metal and we're going to pull that car?

:22:40.:22:45.

That's the idea. Will this be strong enough, in theory? In theory,

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yes. Gliemy. One skirt of supermarket superglue, two cars and

:22:50.:22:55.

supermarket superglue, two cars and it's time to gauge the glue's grip.

:22:55.:23:05.

Within just ten minutes we're on the move. It's working! In fact,

:23:05.:23:11.

just a postage stamp of superglue can lift a ton of weight. What

:23:11.:23:15.

makes it so quick setting? It's all to do with how it changes from a

:23:15.:23:25.

liquid to a solid. Super glue stays a liquid inside the bottle. It's

:23:25.:23:30.

acid that keeps it liquid in the Tube. When it is squeezed out the

:23:30.:23:33.

acid reacts with moisture in the air. If I squeeze some on this

:23:33.:23:41.

metal like that, a blob there, the moisture neutralises the acid. Put

:23:41.:23:47.

another piece of medal on top. This allows it to change to a solid

:23:47.:23:49.

almost instantly. It should have already done its job.

:23:49.:23:57.

Like. That So, that's why it sets so fast. But

:23:57.:24:03.

what exactly makes superglue's bond so strong? I know that's a domino.

:24:03.:24:08.

Imagine this is a glue molecule. In the Tube are lots of these single

:24:08.:24:12.

molecules. When squeezed out it's their reaction with water vapour

:24:12.:24:16.

that makes them link up. All the molecules start sticking together

:24:17.:24:24.

and you get this massive, very fast chain reaction that creates a long,

:24:24.:24:30.

snakey chain. The snakey chain begins to get tangled up with each

:24:30.:24:35.

other. The chains become a tightly bound mesh. It's this mesh that can

:24:35.:24:41.

grip fast to surfaces joining them together with such a strong bond.

:24:41.:24:48.

New uses for super glue are coming to light all the time. Including

:24:48.:24:53.

crime prevention. A security firm has turned to glue to thwart cash

:24:53.:24:57.

box robbers. Every day bundles of banknotes are transported securely

:24:57.:25:02.

around the country. I'll have that thank very much. Anyone trying to

:25:02.:25:07.

break into these new cash boxes is in for a sticky surprise. As soon

:25:07.:25:11.

as the box is tampered with the glue floods the inside of it.

:25:11.:25:19.

Immediately it gets to work on the cash inside. Risk technology

:25:19.:25:23.

manager Andrew Preston will show me what happens. I will show you.

:25:23.:25:28.

There's a bit of a whiff. Yes, there's a residue. That is real ten

:25:28.:25:32.

pound notes in this instance. at. That Can you see it's pretty

:25:32.:25:40.

solid. That is one solid block of money. Look at. That These boxes

:25:40.:25:46.

have already foiled several robberies. Super glue is now a

:25:46.:25:48.

rapid response option in crime fighting as well as in our

:25:48.:25:56.

households. What an idea! Joining us is

:25:56.:25:58.

adhesives expert Dr Ewan Kellar the star of our film. You're going to

:25:58.:26:03.

show us how to make home-made glue essentially. You're very excited

:26:03.:26:08.

about this. I am looking forward to this. This is one recipe you've not

:26:08.:26:12.

come across. I've probably seen something similar in hospital,

:26:12.:26:17.

called custard. I think this is a low-fat version. Come on then.

:26:17.:26:22.

start with milk. It's skimmed, no fat, no cream. Got to be skimmed?

:26:22.:26:27.

Got to be. No fat in there. Basically we now want to add some

:26:27.:26:32.

vinegar. Normal vinegar? Yes, stuff you'd put your chips in. All of a

:26:32.:26:39.

sudden it goes a really lovely gloopy mess. It's curdled. We could

:26:39.:26:46.

be making cottage cheese or whatever. We want to get that curd

:26:46.:26:52.

out. We pour this through the muz Lynn. This was introduced quietd

:26:52.:26:56.

ate -- quite a while back. Yes the Egyptians were doing this.

:26:56.:27:02.

effective is this glue then? Pretty good. Was it comparable to, PVA

:27:02.:27:08.

standard? It's probably as good. We can squeeze that until the cows

:27:08.:27:13.

come home. But we'll do a Blue Peter moment here. I'll tidy that

:27:13.:27:20.

up. You've done this before, Matt. Ooh! We need some glue to stick

:27:20.:27:25.

that together. We now have our curd which is the solid stuff. It's the

:27:25.:27:29.

protein out of milk. We want to make that back into a liquid. We

:27:29.:27:34.

use the acid to get it out of the milk water. Now we want it back as

:27:34.:27:39.

a pure form. This is just so far just milk and vinegar. Yes. Here's

:27:39.:27:48.

a lump. It's like mozarella. take some bicash of soda. -- bicarb

:27:48.:27:56.

of soda. We add water. Next stage. Which bowl is it? We then basically

:27:56.:28:03.

just mix it up and what happens is it starts frothing up. And this is

:28:03.:28:07.

one made earlier. I've always wanted to say that

:28:07.:28:11.

froths up and settles down. And this is glue. That glue is so

:28:11.:28:17.

strong that if you let it cure properly it can pull wood apart.

:28:17.:28:21.

the recipe for this on the website then? We could do that. We will put

:28:21.:28:26.

it on the website. There you go. Have a go at pulling that apart

:28:27.:28:36.
:28:37.:28:40.

James. You can snap it that way. But pulling it apart is the key.

:28:40.:28:45.

Give me a bit more glue. Stick it back together. Earlier we asked you

:28:45.:28:49.

to send us pictures of what you eat when you're feeling under the

:28:49.:28:55.

weather. Carys and mum made toad in the hole in South Wales. That looks

:28:55.:29:00.

nice. This is from Birmingham, eating his pie and mash. There we

:29:00.:29:03.

are. He doesn't look too under the weather there and it's quite a

:29:03.:29:09.

large portion. This looks nice. Now, this is the delicious roast dinner.

:29:09.:29:17.

That looks nice. And this is Paulo eating home made chorizo and pepper

:29:17.:29:21.

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