01/09/2017 The One Show

Hello and Welcome to the One Show with Alex Jones.

And back at my side, it's Patrick Kielty!

APPLAUSE There we go! Not the first time the

words back inside have been used to describe me.

LAUGHTER Good to be back.

Guess what - I've just stumbled across this school report

That's not even a thing, 11 out of ten!

Odd then that when it comes to rating his skills as a

You are a super dad, come on! I think I am pretty good at the Young

ones, but I am just relearning the teenage bit. We have a couple of

young ones. What do you think? 8.5, nine, with the little ones, but the

teenagers are hard. What are the tricky things? What is going on?

Help! What ages are yours? 14 and 15. Growing into gorgeous young

ladies and I am trying to see what is going on, you know. Working them

out. Well, with that score, you know...

Well, maybe you should be the one writing an

apology letter to the children rather than them writing one to you.

We love that on social media the other day.

Our hearts melted a little last week when we saw

Yes, he does this quite a lot. I am dyslexic, so here goes... " dear

mum, sci-fi making you stressed. I hope you can forgive me. I can think

of something to repay you." He is six, a great kid.

He clearly made Mama bit stressed. You just look at other parents and

other kids and stress yourself out, it is like the matrix. There was a

woman today with twins sitting beside me when I had my lunch and

she was apologising and I just thought, you know, you are in the

trenches with the rest of us, you just know. Us parents have to stick

together. We do, and that is what we want -- why we want to see the

letter and your children have written for you, either letters your

parent have written. Look at this one, really cute.

Send us photos of the letter and we'll show some of them later.

It is almost a year late in finishing but this weekend 50,000

people will walk across this newly built Queensferry Crossing, ahead of

its official opening on Monday. Marty couldn't wait for the Queen to

arrive, though, so he got in their first... At a male and a half and

led the Queensferry Bridge is the longest of its type in the world,

spanning the Firth of Forth, linking Edinburgh with Fife. At 210 metres

high it is Britain's tallest, and has taken six years to build. I have

been following the progress right from the start. First off, I came to

find out why this bridge was needed. The original Forth Road Bridge is

supported by two main cables, which have started to corrode. Fixing them

would mean shutting the bridge for four years, whereas the new bridge

has a key advantage built into its design. By using lots of steel

cables rather than just two, the design allows engineers to replace

individual cables without having to shut down the hall bridge. One of

the first jobs was to construct three huge towers. How do you even

get down to the sea floor to begin work? That was a fun day. The

engineers use an ingenious device, a huge metal tube which allowed them

to dig out the and lay the foundations directly onto the

bedrock beneath. This is amazing! I love it! How far down are we? We are

right now at 40 metres under the water level. By 2015 the engineers

had reached a critical point -- 14 metres under the water level. Rather

than building it from the shoreline into the middle, the actually built

it from the towers outwards. It was a delicate balancing act. These

represent... These huge steel lumps, one of which is behind me. If I

start attaching them like this, it is all well and good so far. But if

I now attach a second part of the bridge here, like this, as soon as I

let the weight go on it,... Not so good! However, there is an ingenious

engineering solution. This time I will add a piece of the

decking firstly on one side and then on the other, and that should keep

the tower balanced. I am quite pleased with that! With

the Scottish weather to content with, the bridge was finally

finished a year behind schedule, but it was on budget.

And that brings us to today. But before I take my first trip across

the bridge, just 24 hours after the first traffic was allowed on to it,

there is somebody I want to talk to, who has been on this journey for

even longer than me. Michael Martin is the project director. From a

personal perspective, this has been your every waking moment of work, I

suppose. How does it feel now that it is done? Pride, for sure.

I guess in a couple of weeks' time I will start to feel a little lost,

but I don't have to get up at half past five again every morning. You

have to live a job like this. It is your life. Presumably your family

are happy to get you back home? My wife is quite looking forward to

having her husband back again. No doubt she has a few jobs lined up

for me as well, but I hope not quite as big as this one. What is next,

another bridge? I am 65 and this is my last job, basically the end of my

career now. What a way to finish a career in civil engineering, it

can't be beat in! Michael Tran put up his feet knowing it is a job well

done. -- he can put up his feet. One more thing for me to do, drive over

the bridge myself. For some people this will become just everyday's

commute, but I think that this is the most beautiful engineering

structure in the whole of Great Britain.

STUDIO: He could be right. It is very impressive, isn't it? Lovely at

night as well. No restaurants. They us down. Yes, but you could open one

if you want, one at each end? LAUGHTER

Let's talk about the new book, I think it is your best one so far.

Can I say that? It is actually the fastest selling book we have ever

done. That is why he is laughing on the cover!

LAUGHTER It is so simple, easy, people can

manage five ingredients over an evening. It doesn't have to be a

special night, Tuesday, and you can do the recipes in there. Where did

the idea come from? Had another book planned for this year, quite an

emotional book, and it will take me a couple of years to finish. Every

book is different. Some are kind of philosophical and from the heart,

and some are manuals, you know, crack on. December 20, I decided to

park one because I think it needed more time, and I just really had an

urge, can come over the years if you look at my work, speed, time,

health, cost, anything that gets in the wake of the public having a go

at cooking a couple of times a week is an amazing weapon for good life

and good health, and it was there all the time. Just hanging around.

20 years of doing it, and I realised it was kind of camel is --

camouflaged, five, giving the ingredients on one hand, it is what

will empower modern-day British people to smash and a great meal.

Texting the Mrs or your partner on the way home from work. I think two

or three of those are all in your hands. Picking up things on the way

home. It is not about not having to take away, it is about choice, and

the luxury of knowledge. Takeaways are so easy to get now. So quick to

get commerce and that put the pressure on you to come up with the

book to compete with takeaway and say, this is just as quick? More so

than ever. We want to embrace technology at its best and ignore or

control the worst. As amazing as life will get with technology and

science, people going to the moon and everything, there is something

very human and primal about cooking. It is so important. Five ingredients

to the men, so then they can cook... LAUGHTER

I would love to see them cook on the Moon! Gravity cooking, imagine that!

The pan over your head. I am passionate about kids cooking. I

think it is a human right that every kid should learn to cook at school.

Actually, funnily enough, on social this seems to be engaging with kids

more than anything. It is a bit like lego, one, two, three, four, five,

Rattle. There is the television series on Mondays now on Channel 4.

Let's look at what you will be making next week. Came to bring this

deliciously simple sauce together. Grate some Parmesan and add to the

pan. The last ingredient... The lemon juice. Half to one lemon goes

in and it will taste like sunshine. APPLAUSE

That caught my eye in the book, 14 minute prep time! Yes, and the pasta

takes 12 minutes. I think people want... Interestingly, because I

have studied nutrition over the last four years and we did the superfood

series. I didn't even try, wasn't even conscious, but 75% of that is

healthy as well. When it is quick, healthy, bright, when you can

remember it on the back of your hand, hopefully that is an excuse

for Britain to really get cooking. Everything in here we could cook? I

believe so, Patrick. A very diplomatic answer!

LAUGHTER So this is lamb shank recipe from 17

years ago? I would say longer. That was shot on transparency. Kids, do

you even know what that is? This is how many ingredients are in it,

quite a lot. We will now cancel the rest of the show and Jamie will name

dishes from ten years ago just buy the picture!

LAUGHTER I do remember them. This one is bang

up to date, so five ingredients. Tell them, Patrick! I think you will

find this is ale and barley lamb shanks, made with ale and Bali!

Which tastes best -- ale and barley. 17 ingredients or five ingredients?

You would have to do a survey. New BBC lot are good at that, are due? I

don't know! Blind taste? Blind taste! Five ingredients... It is the

pictures as well. Turning round that back page, and I'm dyslexic boy so I

think the concept of white space, less stress, having the five

ingredients there, it is like the error fix model thing, kind of like

cooking with numbers... -- air-fix model thing. When I clicked on it,

and I will cook tonight, I will cook for Jules... What are you making? I

don't know, I haven't looked in the fridge yet!

LAUGHTER But for me cooking is like a

massage. It can be stress-free. TV, radio on, little drink, happy days.

Another thing. 20 years ago... When we first met. Yes, when we did our

first TV together. So 20 years ago, you were single, no kids, 17

ingredients. Now five kids, five ingredients.

LAUGHTER Is there a connection, Jamie? Yes, I

think there will be a lot of fives around. From a selfish point of

view, don't have any markets? LAUGHTER

I know Jules is watching, but definitely no more because then we

will be off brand -- don't have any more kids. Just like Jamie here

three-year-old Isa knows her mind and is not afraid of sharing it with

the nation. Yes, and is back with popular demand. Isla on the subject

close to Jimmy 's heart -- Jamie's Park, healthy eating. Who is Jamie

Oliver? The TV chef! That angry one who swears that people all the time?

No that is Gordon Ramsay. The weird one? A scream from a shoe? No, the

healthy eating guide, Jamie Oliver? Always going on about how unhealthy

we are, cutting out sugar, all that nonsense. I think he is right, Dad.

I like sweets but I can't eat them every single day! You can't stick

something in the microwave for three minutes then college cooking, Dad?

You need to make things from scratch! What else do you suggest?

Think more liquid, eat more fruit. I am fine, I drink loads and eat loads

of fruit. A pint of lager and line does not code, Dad! Maybe you are

right. From now on this family will eat a lot healthier. Someone at the

door, dad. Great, it will be the pizza delivery! Oh!

APPLAUSE She's adorable! What a girl. Do you

ever do takeaway in your house? Very rarely, not because I don't like the

idea of takeaway, just because I can do it quicker, better, cheaper,

nicer. Faster, stronger. If you can do, do. Sometimes people have five

ingredient in the fridge and you need to pick up a couple of bits.

We've taken a picture of our fridges to see what you could... This is

going to say a lot about you guys. This is Alex's fridge. It is Friday,

we'll probably do a shop tomorrow, that's why it's empty. The baby's

all right, baby is covered. Lot of emptiness going on. It's Friday,

we've run out. There is an omelette to be made. The colder is still

stuck on the side of the fridge. We've got eggs here. I agree with

you, I think you need to go shopping. And I can send you some

stuff if you need anything. We can do an omelette, right? Definitely.

Patrick's fridge. You thought that was challenging. Nothing wrong with

this. Nothing's changed in 20 years, mate, still the same fridge. You've

got the Irish butter. The Irish butter. The lemon. What would you

make from that? Gin and tonic. Gin and tonic with a knob of Irish

butter. You probably have frozen bread. You could have a bit of

toast. I bet it's not your fridge in LA, Kat Deeley has all sorts going

on in that fridge. She is a great cook, this is back in London, that

will last me until tomorrow morning. There it is. Imagine a world where

you don't have to queue at the bar to get a drink or a restaurant where

you can pay and go without waiting for the bill. Sounds like the

future. It's already here. Just tell me where it is. This is Rory to see

what it's like. There seems an app for everything these days,

that includes ordering from your favourite takeaway. It couldn't be

simpler, you choose online, order and pay direct from your mobile

phone. In fact, it's so streamlined there is no need to speak to an

actual person. There are even restaurants that let you pay the

bill via mobile phone apps while fast food joints like McDonald's now

offer fully automated services in some outlets. But now some pubs are

allowing customers to pay and order food and drink on their own apps.

Isn't this taking the whole automation thing too far? These

places are surely all about the banter, aren't they? I'm meeting

Stephanie from the Stanley Jeppesen Pub in Bishop Auckland, who like all

whether student -- Wetherspoon 's pubs, are using the app. As soon as

the payment has gone through, the order comes through to us on the

screen. We bring the drinks and food straight out when it's ready. Who

would you say it's aimed at? Parents with children who don't want to

leave their children, people with disabilities, single diners might

have items, belongings, don't want to bring them to the bar. Does it

mean fewer jobs in Wetherspoon 's rest rooms? Not at all, it's a more

efficient way of serving. We still need staff to pour the point. I hate

queueing at the bar and I love new tech, especially if it makes life

easier. But I do know this isn't going to be everybody's cup of tea

or pint of lager. What do punters think? When I use the app there

isn't the guest ales on it, only the ones they keep in all the time. Its

families that come in, instead of all standing by the bar, what do you

want, what do you want... Good idea. It's no good for us, we just have

drinks. How would they feel about an app like this, in a place with the

community at its heart? This is the George and the Dragon, 1 million

miles away from your ordinary town centre pub chain, it makes it the

perfect place for a test. Crowned pub of the year 2017, this

traditional Dales pub was recently saved by a local co-operative. This

is the The One Show order and pay automated service, I'm going to ask

you to order deny using the app and you can only talk to the members of

staff once your food arrives at the table, are you up for it? That'll be

different. Let's give it a try. Would you like some sausage and

chips? Can you press that little red button? That's it. Haddock and peas.

Steak and kidney pie for me. It sends an order to the kitchen. What

if I want to change my mind? You've ordered it now. Bit of a struggle.

Hit send. The system works, look. Someone is bringing your beer.

Hello, chef, how are you finding it? A bit strange, I like the

interaction between people. You're not ready to embrace it? D

definitely not. There is a problem with the order, then I'm too late to

correct it. Time to eat. What did the customers make of the Apple?

Coming in a country pub where you are interacting with people, I'd

rather use the bar. It might work in big groups and big orders. It seems

there is a place for order and pay systems at restaurants but if you

want a more social, tailored experience, maybe it's best to stick

with doing things the old-fashioned way, am I right, guys? Cool. Whose

round is it? Yours! Mine? Would you ever, do you think,

replace waiters with technology? Look, technologies in all

industries, the cost of labour, ingredients, rates, rent, it's

putting pressure on the whole industry, so they have to look at

technology. Of course, you know, maybe there will be some good bits,

maybe we'll embrace some bits. Apps and delivery have gone nuts,

absolutely nuts for most businesses. Personal contact with the waiter or

waitress is nice. The best thing about the industry as the people.

When you get a great way on a great night, great plate of food. That's

why it's called hospitality. When it goes the other way it's not. That's

what we love about the industry. Who knows, it could be a robot one day.

Their robot cocktail bars already are there? That wouldn't work for Al

and I, if we could press a button and the drink turns up... There

wouldn't be another show, that would be it. Anyway, let's take you back

to the sum of 1997 when Jamie was on the cusp of super chef stardom. He

certainly was. Add a little bit of that, some ground chilli here. They

are really hot. These are nearly there. Lovely juggling. Every woman

in the audience... I haven't seen that for ages. I wasn't even

supposed to be working that night. Cash in hand... Definitely not. That

turned out to be a Tubthumping pukka year for this band.

The unexpected summer anthem of 1997 was a catchy singalong track oddly

called Tubthumping. # I get knocked down,

but I get up again # You're never gonna keep me

# I get knocked down, but I get up again

I've come to Leeds to meet three members of the former anarchist

collective called Chumbawumba who were behind what became a global

phenomenon. The song came along a long time after we started. We

started in 1982 and for a long period we were squatting at a huge

Victorian house in west to Leeds. We'd reached crisis point and were

like, we've got to make a decision, are we going to pull together and do

something or are we going to call it a day? We thought we'd be stupid if

we threw this away. # He drinks a Whiskey drink,

he drinks a Vodka drink # He drinks a Lager drink,

he drinks a Cider drink I remember saying we wanted to write

a song that would be a good live song, that was the criteria, with a

big shouting chorus people could join in with. With, we live in the

north of England, let's write about what's happening around where we

live, the everyday sort of trials and problems, but also the joys and

celebrations of people that live close to here.

The main inspiration for the lyrics was one of Boff's neighbours in the

street he lived after leaving the squat. Meaney the Irish family next

door, the dad used to stay out till all hours, we'd hear him staggering

up street singing. Is that how Danny boy got written into the song? Yeah,

it's the sort of thing people sing in the pub rolling home late, the

people who have these jobs which grind you down there and at the

weekend they have a really good time. And then fall over and then

get back up again. Enough. Today, especially for the

one show, Boff has dug out an old cassette with an early demo of the

song. They haven't heard it for 20 years.

# Drinks to the man who took away my job... Did we say Rule Britannia? We

wanted to write in very English so we wrote Rule Britannia very early.

How do you decide with so many singers in the band who gets to sing

the solo? We would know when we did that I certainly wasn't going to be

singing. We had three lead vocalist so it would be a fight to see who

got to sing each track, like the talent show without it being like a

talent show. # He drinks a Whiskey drink,

he drinks a Vodka drink Maybe this should be a solo verse.

We thought we can't do this three times, this is repetitive. One of

the things I remember about the trumpet solo was there was a jump

from the pun ultimate to the last note and Boff went, it would be

really good if that note was an octave leap. I was like, OK, thanks,

so I've been cursed with doing that octave Philippe Loew -- that octave

leap live ever since. The Keane came when they found the right chorus. I

eventually went, I've got an idea, what about if it is this? It was

almost like, yeah, that'll do, stick that on. Even once the band was

happy with the track, the record label rejected it. They said go away

and write some stronger songs. We were like, what? A major record

label in Germany decided to take the band on, leaving Chumbawumba facing

accusations of selling out. We existed on the outside of the

mainstream for years making a little bit of noise. We suddenly had this

global platform and people were listening to us. The band certainly

made sure they were heard. Nominated for a Brit award the following year,

Chumbawumba made the headlines again when they doused Deputy Prime

Minister John Prescott with a bucket of iced water. It was a political

protest about his lack of support for striking Liverpool dockers. I

think we more than anyone were aware of the serendipitous nature of the

whole thing, it was the right is on at the right time. To me Tubthumping

is like Gloria Gaynor singing I Will survive, it's about not giving up,

fighting back, coming together. It's great people love something, it's

universal, everybody enjoys it. It's fantastic. Love that song back in

the day. Meaney thanks for your pictures with your children's

letters. We've had some classics. This is from my, Jess's

seven-year-old daughter. Too mum, I hope you are OK after you fell off

my bed, I hope you haven't broken a bone. Nice. This is lovely, Eileen's

grandson wrote this for his five-month-old sister. I love you so

much, thank you for coming out of Mum's tummy so beautifully. From Big

Brother Rueben. This one is from Lily to the dew fairy, please can I

still have some money but can you leave the dues because I'd like to

show it to my friends tomorrow. -- leave the tooth. We'll be back on

Monday with Shania Twain. Have a great weekend. Goodbye.

I don't take well to people who lie to me.

He sent me an invitation. What's going on?