:00:07. > :00:11.Tonight on the One Show, the revolutionary form of transport we
:00:12. > :00:18.could all soon be using. British urban unicyclists running around the
:00:19. > :00:33.BBC. And John and Gregg are here to start the weekend.
:00:34. > :00:41.Mr Benn has nothing new! Welcome to the One Show with Chris Evans. And
:00:42. > :00:49.Alex Jones. Please welcome MasterChef's Greg to -- John Torode
:00:50. > :00:52.and Gregg Wallace! Ten years of MasterChef, who would have thought
:00:53. > :01:04.it?! What is the best question we can ask you? How?! Why?! 10,000
:01:05. > :01:18.plates of food, which one stands out for you, John, Gregg? Steven
:01:19. > :01:24.Wallace, no relation, who did the pear belle helene. For me it was
:01:25. > :01:29.fettuccine with the Minster red mullet, it was delicious, one of
:01:30. > :01:34.those things that looked like a bowl of pasta but was delicious. And not
:01:35. > :01:40.of it you have to taste cold. It is room temperature, and Gregg is
:01:41. > :01:44.right, when you finish your meal, that is the temperature we eat it
:01:45. > :02:19.The camera crew found out by dinner,
:02:20. > :02:25.The camera crew found out by accident whilst in the area on
:02:26. > :02:28.another job. The River Mersey, famous for more
:02:29. > :02:33.than just a song about a ferry crossing. During the 19th century,
:02:34. > :02:43.this is the gateway to the second busiest port in the world. Tobacco
:02:44. > :02:48.poured into Liverpool from all over the world. There was a more exotic
:02:49. > :02:54.cargo brought near here to Mathieu Street in city centre, somewhere
:02:55. > :02:58.which would become home to The Cavern club. This was once a lane
:02:59. > :03:06.teaming with not just music lovers but the air would have been filleded
:03:07. > :03:13.with a fruity citrus aroma. Hidden away, behind an anonymous
:03:14. > :03:17.door, is the remains of Liverpool's Fruit Exchange, one of the city's
:03:18. > :03:24.forgotten historical gems and I've been given privileged access to come
:03:25. > :03:27.in and have a look inside. Wow.
:03:28. > :03:35.Look at this place. It's incredible.
:03:36. > :03:40.If you try and imagine that in its heyday, there would have been 700
:03:41. > :03:45.people crammed into, not just here, but the other auction room here, all
:03:46. > :03:47.bidding for fruit that's landed from all across the world. It would have
:03:48. > :03:54.been quite all across the world. It would have
:03:55. > :04:00.Lot 39, Spanish Naval oranges. ?2.80, yes. ?2.90. Get us up to ?3.
:04:01. > :04:06.Gone! David Banks worked here almost 50
:04:07. > :04:10.years ago. Did that feel nostalgic? Yes, it does, takes you back quite a
:04:11. > :04:17.bit. What would have been down there, David? The samples for the
:04:18. > :04:21.different lots we were selling. Came up from the basement on a lift and
:04:22. > :04:27.the buyers could see them to examine the fruit so they Noel knew what
:04:28. > :04:31.they were bidding for. In the '70s, the docks went into decline along
:04:32. > :04:35.with the commerce. Some of the businesses that traded in this area
:04:36. > :04:41.are still going strong today. One such business was run by Tony
:04:42. > :04:44.Price's father Alfred, a fruit importer who'd try to attract
:04:45. > :04:49.customers as they left the exchange. This was the hub of the fruit trade.
:04:50. > :04:52.We didn't have premises, so my father and grandfather had come down
:04:53. > :04:56.to Victoria Street when the auctions were on, and they would catch the
:04:57. > :05:01.buyers. So your father and grandfather weren't allowed in
:05:02. > :05:05.there? No. So they would stand here literally grabbing people? Yes. And
:05:06. > :05:09.trying to steal the trade? Well, yes they would be offering what they
:05:10. > :05:13.had, but it was important that they weren't allowed on the steps because
:05:14. > :05:26.they would be thrown off by the commissioner. A seller who was
:05:27. > :05:32.allowed to trade in the exchange was the Salvarino family. It started
:05:33. > :05:38.with my father and he used to lemons. Then we got offices in the
:05:39. > :05:45.Fruit Exchange. It used to smell of polish. It was absolutely
:05:46. > :05:49.immaculate. My brothers, Tony, Ralph and myself, used to sit up in the
:05:50. > :05:55.auction room and see the stuff sold by this gentleman here. And today, I
:05:56. > :05:58.have a surprise for the guys. Unseen footage taken by Sal's late brother,
:05:59. > :06:13.Ralph. That is Victoria Street outside.
:06:14. > :06:21.Samples of fruit, all the buyers accumulating outside before the
:06:22. > :06:30.auction. And there. Good heavens! That is my father. It takes you back
:06:31. > :06:34.a long way. We all lead very different lives, it all revolves
:06:35. > :06:59.around the fruit exchange. What a great building. A lovely
:07:00. > :07:06.building. What are they going to do with it? They should do something
:07:07. > :07:12.special with it. You could buy it! OK! MasterChef, tonight is the final
:07:13. > :07:22.episode of the knockout trials. What time is it on? 8:30, on BBC One! The
:07:23. > :07:27.Oval and Sophie have already gone. They are not dead! You are cutting
:07:28. > :07:33.it down to six this evening, but how does it work, is it just you two
:07:34. > :07:36.making decisions? Are people about interfering? One of the reasons why
:07:37. > :07:41.we are still on after ten years is that we are not scripted and we make
:07:42. > :07:44.our own decisions, and the fact is, we have our own opinions on stuff,
:07:45. > :07:49.and because we make our own decisions, they have to deliver.
:07:50. > :07:58.When he once my opinion, he gives it to me. He gives you a good listening
:07:59. > :08:02.to! Can you imagine?! It is all about John, I get the occasional
:08:03. > :08:09.say. Of course it is, that is why you to me everyone is watching you
:08:10. > :08:15.on television! So there is no the real deciding vote? Absolutely not
:08:16. > :08:21.at all, it is between me and John. Tonight is quite a big one, because
:08:22. > :08:25.we have gone from eight to six, and there is a bit of a... You think,
:08:26. > :08:31.and I doing the right thing? It is down to one plate of food, 90
:08:32. > :08:35.minutes to cook one dish. But then we have got to make a decision and
:08:36. > :08:41.lose two, and that is a big decision. Imagine if you make the
:08:42. > :08:46.wrong decision, that person could have won it. It is tough for us,
:08:47. > :08:50.because we promoted these people in the first place, so we like them and
:08:51. > :08:55.then we have to psych them. It is not easy. That is classic anxiety,
:08:56. > :08:59.inner conflict. I don't know, they have made a choice, they have made
:09:00. > :09:03.the choice to come on MasterChef, they want to change their lives,
:09:04. > :09:08.Cougar really good food. To make the final eight, they are pretty good!
:09:09. > :09:13.They make the final six, then it is a struggle to keep on going to make
:09:14. > :09:17.the final four, three, then the champion. Historically, the winners
:09:18. > :09:22.have gone on to do brilliant things, and even some runners-up have their
:09:23. > :09:29.own restaurants. Are there people in the mix tonight who could go on to
:09:30. > :09:35.do that? Most certainly. How many of them? Out of those, at least three
:09:36. > :09:39.that could very well make a good living for themselves in the
:09:40. > :09:51.industry. And one of them likes to woo John with his sauces. Pan
:09:52. > :09:57.roasted pigeon breast, aubergine puree. There is an Australian chef
:09:58. > :10:01.who thinks you're sauces are amazing. It is nice to hear him say
:10:02. > :10:09.those things, but it puts the pressure on. And we were saying
:10:10. > :10:12.earlier on, it is ten years of MasterChef, so are you two in sync
:10:13. > :10:22.with each other? Do you know what the other will like? We are almost
:10:23. > :10:28.in sync, we share a dressing room! People often ask... It must be a big
:10:29. > :10:33.seat! Some people think we do not get on! Nobody thinks that. There is
:10:34. > :10:37.a rumour, they are not even in the same room when they are filming. I
:10:38. > :10:41.supplied him with food and veg for ten years before we did MasterChef,
:10:42. > :10:47.20 years we have worked together. But we do not socialise, we have
:10:48. > :10:51.never been to each other's houses. We try! So we lived in very
:10:52. > :10:57.different worlds, our opinions are very set, we are different people.
:10:58. > :11:03.So why don't you socialise? Because we work together, then we go off and
:11:04. > :11:07.do our things. We work together, but we still hang out. You should try
:11:08. > :11:12.it! We will go to the pub or parties, but we have never been to
:11:13. > :11:19.each other's houses. I am a bit OCD, I do not know whether I will like
:11:20. > :11:25.the food, when it finishes. If I went to his house, he wouldn't know
:11:26. > :11:33.where to put me! I didn't realise that an MasterChef you can bring
:11:34. > :11:39.your own dear, -- dear, another clip. This is an emotion circulator,
:11:40. > :11:48.one is a blender, the other is a water bath. That is a thermonuclear
:11:49. > :11:54.what? And emotion circulator, it is a water bath, but there is oil
:11:55. > :11:59.instead of water. I have never seen one of those, do you use it at
:12:00. > :12:08.home? Yeah, that is mine, I use it at home. Brilliant! You are allowed
:12:09. > :12:12.to bring in one ingredient, so for instance, Janet Street Porter
:12:13. > :12:18.brought in her home-made jam that she used to make a pudding with. We
:12:19. > :12:25.want them to have things they feel comfortable with. The thermonuclear
:12:26. > :12:30.circulator... It is probably cheaper for him to bring that in than for us
:12:31. > :12:35.to buy one. Oh, you are on a budget as well! Say that potential
:12:36. > :12:40.contestants next year, watching this, our thinking, I will go for
:12:41. > :12:47.MasterChef, what will be the best thing they could do to impress you
:12:48. > :12:52.two? You answer for Gregg. No, the only thing I will say about Gregg is
:12:53. > :12:55.that it is important you are consistent and never produced
:12:56. > :13:00.anything that is raw, he hates that. If you give him venison which is
:13:01. > :13:05.still running around, he hates that. Everybody knows that John has
:13:06. > :13:10.a particular posh for Asian food, but if you are going to come on and
:13:11. > :13:15.do a pudding, and Asian dish, that is a lot of pressure. Do his
:13:16. > :13:22.favourite dish and get it wrong, you are going to be angry. Do you think
:13:23. > :13:27.we get a bit obsessed over this?! I can't wait for MasterChef the Movie!
:13:28. > :13:34.Forget Star Wars 13 or whatever it is. Who would play me?! While we
:13:35. > :13:39.wait for the movie, MasterChef continues tonight right here on BBC
:13:40. > :13:43.One. Michael Mosley has put himself through the mill to test things so
:13:44. > :13:46.we don't have to. He has been infected with tapeworms, taken
:13:47. > :13:50.hallucinogenic drugs and even been frozen to within an inch of his
:13:51. > :13:54.life. Tonight he is going to get shot.
:13:55. > :13:56.life. Tonight he is going to get The riots of August 2011 are
:13:57. > :14:00.estimated to cost the nation over ?200 million. In such a chaotic
:14:01. > :14:10.environment, it is very difficult ?200 million. In such a chaotic
:14:11. > :14:13.criminals during a ride can be fantastically hard. They cover their
:14:14. > :14:14.criminals during a ride can be faces and merge into the
:14:15. > :14:20.criminals during a ride can be a new bit of technology means that
:14:21. > :14:23.they could be identified days, even weeks later.
:14:24. > :14:28.they could be identified days, even hard it is to identify people in
:14:29. > :14:31.these situations is Mick Roach, an officer
:14:32. > :14:33.these situations is Mick Roach, an for 30 years. Presumably there are
:14:34. > :14:36.lots of cameras around, why can't you rely on those? Because
:14:37. > :14:40.lots of cameras around, why can't who are out to cause trouble will
:14:41. > :14:42.deliberately put something over their face to
:14:43. > :14:46.deliberately put something over identified. Is it difficult to get a
:14:47. > :14:51.prosecution? If you cannot prove they were there, it is a nonstarter.
:14:52. > :14:55.Getting hard group is often impossible, but a technology company
:14:56. > :15:00.has come up with a way of tagging people at the scene of a crime. It
:15:01. > :15:10.involves being shot I ate capsule that contains an invisible die. --
:15:11. > :15:14.being shot by a capsule. Blimey! This prototype is based on a
:15:15. > :15:18.paintball gun. Like a paintball, the capsule burst on my shoulder, but
:15:19. > :15:23.instead of paint, it has released a clear liquid which not only coats my
:15:24. > :15:29.clothes but seeps through right down to the skin. Quite how safe begun is
:15:30. > :15:36.remains to be seen. I was expecting something but not expecting it to
:15:37. > :15:41.hurt that much! It certainly stung! Although invisible, this liquid has
:15:42. > :15:45.stained my clothes and shoulder and will remain after several washes, as
:15:46. > :15:50.long as they hits the right target - suspects can be linked to a crime
:15:51. > :15:54.long after they fled the scene. The capsule I have been hit by looks as
:15:55. > :16:02.though it just contains water, but in fact it contains millions of
:16:03. > :16:07.uniquely coded DNA molecules. The DNA, especially synthesised encoded
:16:08. > :16:13.sequences, acts as a molecular bar code. These could be used to mark
:16:14. > :16:18.suspects during a riot. Nick works for the company involved. You have
:16:19. > :16:23.got one of the guns here, what is the range? Up to 35 metres. It is
:16:24. > :16:29.deliberately made orange, we don't want people to believe that is a
:16:30. > :16:35.real gun. Although not currently in use, the encoded pellets could be
:16:36. > :16:42.used by specially trained police officers. Anyone found trained with
:16:43. > :16:46.a particular DNA code could be linked back to the event. There are
:16:47. > :16:52.millions of molecules in each pallet, and we would only need 100
:16:53. > :16:57.to identify them and put them at the scene. So I am well and truly
:16:58. > :17:03.bar-coded. Absolutely. A video camera captures the moment the gun
:17:04. > :17:07.is fired to ensure the right to suspect has been tagged. Assuming
:17:08. > :17:12.you have typed the right target, how do you find them once the ride has
:17:13. > :17:16.disbursed? I have been hit by the capsule, I have so far evaded
:17:17. > :17:24.capture, I have a jacket on to disguise myself. Is there anyway to
:17:25. > :17:27.pick me out? -- any way. Although there is no visible trace of the
:17:28. > :17:41.stain, it can be sniffed out by specially trained dogs.
:17:42. > :17:50.I am nicked, smart dog! The liquid is visible in UV light, so a quick
:17:51. > :17:58.check with a torch confirms I have been tagged, showing the police were
:17:59. > :18:10.the DNA will be. A sample would then be sent to a laboratory. Any new
:18:11. > :18:14.technology is likely to be controversial and it is early days,
:18:15. > :18:18.but if the technology proves to be as safe and effective as its
:18:19. > :18:24.inventors hope, then it will make it harder for criminal rioters to evade
:18:25. > :18:30.justice. Fair play to Michael, I think it hurt more than he let on!
:18:31. > :18:32.He did OK, brave soul. We will explain what is going on in a moment
:18:33. > :19:15.or two, I think it is because the choice of
:19:16. > :19:19.wine... You have an answer to the bad wine problem don't you? Yes, I
:19:20. > :19:24.dilute it. I drink rose, loads of ice and soda in it because then I
:19:25. > :19:36.get a long, cold drink. I'm not a beer drinker, it gives me wind. And
:19:37. > :19:40.what do you do? I do G T. Last game of the season at the weekend,
:19:41. > :19:51.there's no way I'm going to go the pub and order a glass of Chardonnay.
:19:52. > :19:59.One of our favourite parts of MasterChef is the Paletter, so John
:20:00. > :20:03.creates a dish and the contestants have to identify what the
:20:04. > :20:08.ingredients are, then they have to go on and recreate the dish. So
:20:09. > :20:13.tonight is pay back time. We have made a one show feast with five
:20:14. > :20:17.ingredients and we'll challenge John to tell us what they are. If he
:20:18. > :20:22.identifies four out of the five... They said three. We just changed
:20:23. > :20:29.that. And his little friend Gregg is safe of having to lie down while a
:20:30. > :20:33.relative relatively experienced unicyclist runs over him at the end
:20:34. > :20:38.of the show. If you are successful, Chris and I will have to take over
:20:39. > :20:43.in the name of entertainment from John and Gregg. So you are free to
:20:44. > :20:47.have a drink and a think. While John is doing that, here is what he is
:20:48. > :21:06.looking for. OK. So, drum roll. We are looking
:21:07. > :21:11.for four out of five. Celery.
:21:12. > :21:15.No! Oh...
:21:16. > :21:20.You can only get one more wrong otherwise Gregg gets it, well, you
:21:21. > :21:26.know, not gets it but... Apple. Drum roll. Just say that again for us.
:21:27. > :21:35.Apple. No! John... That is it. What's in it?
:21:36. > :21:43.Have a taste Gregg. You say you need to smell? Something citrus in there.
:21:44. > :21:50.Have another smell. There's a herb as well in there. Yes. If you get
:21:51. > :21:55.three, we'll still do the... No, can't be bothered.
:21:56. > :21:59.Go on! You can get that from smell. I think
:22:00. > :22:06.we might have judged one of those in the earlier rounds. Three more off
:22:07. > :22:11.the bat. No. Go on, John. No. Go on, Gregg. Not telling you. We know!
:22:12. > :22:14.the bat. No. Go on, John. No. Go on, There's a herb in there.
:22:15. > :22:24.the bat. No. Go on, John. No. Go on, citrus in there. Correct. Mint,
:22:25. > :22:33.orange, cucumber, mango and avocado. Orange.
:22:34. > :22:37.Now, let us see what Gregg's chances of survival are as for the first
:22:38. > :22:43.time ever in if UK this weekend we'll see urban unicyclists come
:22:44. > :22:55.paoetzing against each other. Let's take a look at them in action.
:22:56. > :23:01.My name is Jason, and I am the manager of the team. We are
:23:02. > :23:10.premarely a display team. We've got a great load of guys on the team.
:23:11. > :23:14.We've got Mike Taylor. My speciality is definitely danger. We've got
:23:15. > :23:20.Simonberg i. Simon is incredibly technical. Pf
:23:21. > :23:30.And we've got Rob. Rob's got a lot of originality and style to his
:23:31. > :23:35.riding. This weekend it'ses the flat land unicycle competition.
:23:36. > :23:43.Stereotypes of unicycle. You look like a clown and you juggle. What we
:23:44. > :23:48.do is more akin to urban tree spurring. You do the same stuff
:23:49. > :23:52.people do in the park, like grinds and rails, and they have a load of
:23:53. > :23:59.respect for you. There's multiple styles of extreme unicycling. We use
:24:00. > :24:05.flat land and do tricks on there. Some people compare to it things
:24:06. > :24:10.like modern dance or figure skating. It's about taking tricks and stunts
:24:11. > :24:16.off of obstacles, benches, hand rails, anything you can find in a
:24:17. > :24:21.street environment. There's a barrier of fear that you
:24:22. > :24:25.have to push yourself through. If you are trying something down a big
:24:26. > :24:31.drop or over a big stair, say, for the first time, you are scared
:24:32. > :24:35.senseless. Then you land it and the feeling you get that you have
:24:36. > :24:38.completed it is out of this world. Jumping off a wall and something
:24:39. > :24:44.goes wrong, you know, it's real easy to come off.
:24:45. > :24:48.I've had some pretty bad falls. I haven't broken anything, but yes,
:24:49. > :24:51.it's dangerous. We usually get asked one question in particular, and that
:24:52. > :24:59.is about a certain injury to a certain part of our bodies.
:25:00. > :25:03.I can safely say after 12 years, I've never sustained any serious
:25:04. > :25:10.injuries and I think the other guys can say the same.
:25:11. > :25:12.So, before we speak to our unicyclers who're jumping over
:25:13. > :25:16.So, before we speak to our Gregg there - look at him! Let's
:25:17. > :25:20.find out about Gregg there - look at him! Let's
:25:21. > :25:24.technology. Sam, what have you got there and how did it find its way
:25:25. > :25:28.over to the UK? This is turbo wheel. It's a very new form of technology,
:25:29. > :25:32.over to the UK? This is turbo wheel. only been in the UK for about ten
:25:33. > :25:36.months now. -- three months now. It's manufacturered in China. Lean
:25:37. > :25:44.forward and it will go forward. You say that, but we had a go earlier
:25:45. > :25:48.and it's not as easy as it looks. Most people can pick it up in a day
:25:49. > :25:52.or two. You would be surprised, once people get used to the movement and
:25:53. > :25:55.the ballness, we are finding kids, adults, commuters, you name it, we
:25:56. > :26:00.are finding everyone using it. Brilliant. What is the hope then for
:26:01. > :26:04.this technology? We are yet to see. We've got all the videos on
:26:05. > :26:07.this technology? We are yet to see. now and business commuters using
:26:08. > :26:10.them to goat work and kids and teenagers are jumping up and down
:26:11. > :26:15.kerbs and flying off of things now. The scope of these is definitely
:26:16. > :26:19.growing and the models that you can get is expanding as well, so it's
:26:20. > :26:22.exciting times and I think hopefully for the turbo wheel, it will be
:26:23. > :26:25.something for the future of transportation.
:26:26. > :26:34.It was great fun. We might have another go a little later. I'd love
:26:35. > :26:41.one of those. How much are they? Just under ?500. How much? ! Coming
:26:42. > :26:49.down in price all the time! As these things do. It's not wheelie
:26:50. > :26:54.fair is it? ! Jason is here, the Head of Team voodoo. The most
:26:55. > :26:59.important thing first? I want to say happy birthday to my mum, she's 25
:27:00. > :27:03.today, happy birthday mum. OK. How long have you been doing this for?
:27:04. > :27:08.The team's been together for six year, I've been riding for 12 years.
:27:09. > :27:16.You all have your specialities? Mike? ! Yes, a big power jumper.
:27:17. > :27:22.Good, strong lad. Simon? Yes, he does Big tricks. Here comes a big
:27:23. > :27:27.trick. What is that called? That's a 1 A.
:27:28. > :27:31.What about Rob? Rob's all about flat land, he does technical riding.
:27:32. > :27:37.There you go, Rob. Pretty good. Which one of you is going to try and
:27:38. > :27:42.not land on Gregg? Mike has drawn the short straw. Ready, sniek As
:27:43. > :27:54.I'll ever be. I don't think Gregg is as ready as you are! Off you go in
:27:55. > :28:04.your own time. -- ready, Mike? Argh... Argh...
:28:05. > :28:13.Where are you this weekend? We are doing the flat land invitational,
:28:14. > :28:17.come and see us in the UK's top ride riders, we'll all be there. Thanks
:28:18. > :28:20.to John and Gregg. MasterChef continues later on at 8. 30, right
:28:21. > :28:26.here on BBC One. How was that for you, Gregg? Argh...
:28:27. > :28:29.Well done, son! Thanks for being such good sports
:28:30. > :28:33.both of you. Have a great Bank Holiday. Don't forget, we are back
:28:34. > :28:36.here on Monday regardless and we are going to say goodbye this evening
:28:37. > :28:42.with this. Now, it happened earlier today. 2,250 Farnborough College
:28:43. > :28:46.students and Armed Forces personnel made up the world's largest human
:28:47. > :28:48.poppy. A round of applause for them!