:00:23. > :00:27.Hello, welcome to your Friday One Show with Chris Evans. And Alex
:00:27. > :00:30.Jones. Tonight is one of our foodiest Fridays ever as Jay Rayner
:00:30. > :00:37.will be crowning The One Show's casserole champion who will win the
:00:37. > :00:41.Casserole Cup! Plus, our guest tonight is a man who loves nothing
:00:41. > :00:45.more than creating the craziest concoctions on the planet. For his
:00:45. > :00:48.new show, he's at it again, ladies and gentleman, making giant
:00:48. > :00:52.versions of old favourites. It's the mad scientist of the kitchen,
:00:52. > :00:56.Heston Blumenthal. APPLAUSE
:00:56. > :01:00.# I'm on my way, I'm making it # Big time #
:01:00. > :01:07.Good evening. How are you, mate. Welcome to the programme. Hello my
:01:07. > :01:11.love. How are you? Good, thank you. You have there a giant fish, giant
:01:11. > :01:18.chilli and giant banana, if you were on Ready Steady Cook what
:01:19. > :01:25.would you make? A giant chillied banana souffle with crystal tip
:01:25. > :01:32.wing bone baked. He's a genius. There's a report out today that
:01:32. > :01:37.women hold their cooking peak at 55. And that they can hold 15 recipes
:01:37. > :01:42.in their head. How many are in your head? In the thousands. In your
:01:42. > :01:46.head?! We opened the Mandarin a year ago January, at that point we
:01:46. > :01:51.had 600 recipes in development between the restaurants, the books,
:01:51. > :01:57.the supermarket stuff. That's in development and books. Are they up
:01:57. > :02:02.there? I'd say I knew 50% of all the ingredients in my head. There's
:02:02. > :02:12.all the stuff I've made and all the classical French, take a sauce, you
:02:12. > :02:13.
:02:13. > :02:17.could have a velute, bechamel or a creme patissier. How many in yours?
:02:17. > :02:22.One. Yeah! The thing is in cooking years,
:02:22. > :02:28.you know you have dog years, in cooking years, you're six months
:02:28. > :02:35.old? Three maybe at a push. What is the one? Scambled egg? What's the
:02:35. > :02:39.recipe? I'm not telling you. Salt, pepper egg... And scrambles. It's a
:02:39. > :02:44.good starting point. I was giving him ideas how to make something out
:02:44. > :02:49.of fish and bananas and chilli. egg. Any way, we'll see what else
:02:49. > :02:54.is coming out of his head later, including his edible Christmas
:02:54. > :02:59.decorations. First it's time for the finale of our casserole
:02:59. > :03:04.competition. The lids are off and there is nowhere to hide. Chucks of
:03:04. > :03:10.long cooked meat, falling apart, a velvety sauce, perhaps a dumpling
:03:10. > :03:14.or two. There is nothing to beat a casserole on a cold winter's day.
:03:14. > :03:18.We asked One Show viewers to come up with the UK's best casserole.
:03:18. > :03:22.The competition has been fierce. We've whittle today down to three
:03:22. > :03:25.finalists who all think their casseroles are winners. First Mark
:03:25. > :03:30.from Milton Keynes. It's original. It's going to win because it's the
:03:30. > :03:36.best. Sarah from Brighton. I think the judges will love it. It's
:03:36. > :03:41.hearty, healthy family casserole. And Pete from Worcestershire.
:03:41. > :03:47.apples, local cider and it's a classic recipe. They're keen to
:03:47. > :03:51.impress me and fellow judge chef Angela Grey. We have high hopes. I
:03:51. > :03:56.know the word casserole is from the French for saucepan. What are we
:03:56. > :04:00.looking for? For me, it's got to be that full on meaty flavour. There
:04:00. > :04:05.is an art to making a good casserole. It's about layering the
:04:05. > :04:10.flavour in. Sorry vegetarians, it's all about the meat today. Mark's
:04:10. > :04:20.casserole has an interesting list of ingredients, including roar
:04:20. > :04:24.reezo, chicken rabbit. -- chorizo. Of h Mark will cook it for three
:04:24. > :04:28.hours to ensure the rabbit is tender. But the star ingredient, 40
:04:28. > :04:34.signal grey fish that he's caught himself. The shells are used to
:04:34. > :04:40.flavour the stock. The tails, he adds 15 minutes before the end.
:04:40. > :04:45.These are the invaders. Yes. Mark has a license from the Environment
:04:45. > :04:49.Agency to catch these non-native crayfish in the river ooze near
:04:49. > :04:54.Milton Keynes. Our white clawed crayfish are protected. Where does
:04:54. > :05:03.the recipe come from? It originates from my granny who lived in Dublin.
:05:03. > :05:06.Because she was near Dublin bay she used to use Dublin prawns. Next,
:05:06. > :05:11.it's Sarah, with her family favourite casserole. It's a full
:05:11. > :05:15.English and it's got all the components of an English breakfast.
:05:15. > :05:20.How drunk were you the night you came up with this? It's evolved. It
:05:20. > :05:25.started off as a sausage casserole. By now it has bacon, mushrooms
:05:25. > :05:29.baked beans and tinned tomatoes too. But no full English would be
:05:29. > :05:33.complete without eggs. Hard boil the eggs and put them on just to
:05:33. > :05:40.heat up at the last minute. fried bread? No, garlic and herb
:05:40. > :05:46.croutons. Marvellous! Sarah adds peppers, smoked papery ka and a
:05:46. > :05:52.slug of red wine giving the sauce extra depth. Then into the oven for
:05:52. > :05:55.just an hour. Our third contestant, Pete, is
:05:56. > :05:59.cooking with classic casserole ingredients, pork shoulder,
:05:59. > :06:03.Herefordshire cider and local apples.. Plenty of fat on it. By
:06:03. > :06:07.the time it's finished, after a couple of hours cooking, it should
:06:07. > :06:12.be falling apart. I like the fact you mention fat. People shouldn't
:06:12. > :06:15.be afraid of fat. No, if the meat is too lean, you don't get the
:06:16. > :06:20.flavour. He cooks seasonal vegetables before adding the cider
:06:20. > :06:25.and meat. Any acidity will disappear after two hours in the
:06:25. > :06:29.oven. The finishing touches - sage, mustard and fried apple. For all
:06:30. > :06:33.three it's cooking over. Now to my favourite bit, the tasting,
:06:33. > :06:43.starting with Mark's casserole. The rabbit and grey fish. Let's see how
:06:43. > :06:44.
:06:44. > :06:48.it tastes. Oh. Oh, my word. It may have, be a
:06:48. > :06:55.little thin juice wise, but the flavour is anything but. It's so
:06:55. > :07:00.flex, delicious. Onto Sarah's. looks koz yay. It looks fun too.
:07:00. > :07:06.There's a slightly Spanish touch with the use of slow cooked peppers
:07:06. > :07:10.and a bit of paprika. It has everything going for it and all the
:07:10. > :07:14.food people love. So the apple and cider casserole. I like the fact he
:07:14. > :07:23.only add the apples at the very end. Ah, so they should have nice
:07:23. > :07:27.texture to them (. R That is a classic French casserole. A little
:07:27. > :07:32.underseasoned. Just needed a little tweak. The meat is perfectly cooked.
:07:32. > :07:36.Which one will we go for? Time to reveal the result. There was more
:07:36. > :07:42.argument over the winner of this one than of any of our cook-offs.
:07:42. > :07:50.There had to be a winner and the winner is... Mark!
:07:50. > :07:56.APPLAUSE Angela and I both agreed that
:07:56. > :08:06.Mark's crayfish, chicken and rabbit casserole was a winner.
:08:06. > :08:14.APPLAUSE Well done Mark. He's going to be
:08:14. > :08:23.here to meet he is ton. Come and join us Mark. Look at that! Very
:08:23. > :08:31.nice. Congratulations. Would you like to give him the Casserole Cup
:08:31. > :08:36.first? I'm a bit worried really. Not ladies first, then Hang on.
:08:36. > :08:40.Come on, this trophy is here. at the amount of money we've spent
:08:40. > :08:44.on it. It's still slightly wet. Congratulations. Thank you very
:08:44. > :08:48.much. We can see you're excited. The first time you tasted the
:08:48. > :08:52.casserole it wasn't very clear that you liked it. We like to put a bit
:08:52. > :08:57.of jeopardy in when we're judging. The moment we tasted it, I thought
:08:57. > :09:02.I wouldn't "oohhh" actually. I think the thing that made it fly
:09:02. > :09:09.was the way you put the shells through the stock and cooked them
:09:09. > :09:14.down and down and down so that deep, umami flavour, that big savoury
:09:14. > :09:22.flavour was right in there with the rabbit. Shall we taste it then?
:09:22. > :09:28.Kids, if you want to make a billion, if you can come up with smell- o-
:09:28. > :09:34.vision, you should do it. It smells amazing. You got the crayfish for
:09:34. > :09:38.us this morning. Yes, 6am this morning from Milton Keynes. A good
:09:38. > :09:44.crayfish, do you have to keep them a secret or are they well known?
:09:44. > :09:47.They're pretty well known. It's the signal crayfish. They're taking
:09:47. > :09:52.over the rivers really. There are problems with them in trying to
:09:52. > :09:56.catch them with what they're doing to the banks, what they're doing to
:09:56. > :10:01.the white crayfish and depleting those and also starting to deplete
:10:01. > :10:07.the trout and salmon as well now. Big moment. Your hero has just
:10:07. > :10:12.tasted your casserole. What do you think? Oh, he's just eating that.
:10:12. > :10:16.It's great. It's got real depth of flavour. There's a richness to it.
:10:17. > :10:21.It feels like you've built up the layers. One of the great casseroles
:10:21. > :10:24.are not made by whacking everything into the pot at the same time. Some
:10:24. > :10:27.things take longer to cook, you want to draw out the sugars,
:10:27. > :10:34.concentrate the flavours. You build up layers. It feels like you've
:10:34. > :10:38.done that with this. He likes the casserole! Is that a big moment for
:10:38. > :10:48.you? Oh, yeah. Were you genuinely nervous about what his reaction
:10:48. > :10:52.would be? I think so, yes. Which means no. It's lovely. It's
:10:52. > :10:56.delicious. The crayfish are beautifully cooked. This recipe was
:10:56. > :11:04.passed down from your grandmother. Yes, even grandmother's mother as
:11:04. > :11:10.well. I think it was 1910 is the earliest that we did it. That's not
:11:10. > :11:15.Mark's grandmother, that's just a random lady. No, it is! It's lovely.
:11:15. > :11:21.But do you know, what they can't eat it in your house.
:11:21. > :11:25.unfortunately my wife's allergic to fish. How bad is the allergy?
:11:25. > :11:34.for about a fortnight. You want to see how scared she is of fish, look
:11:34. > :11:38.at this. Get off! Not really scared. You used to make a lot of
:11:38. > :11:43.casseroles in your time. Yeah my dirty food secret is that as a
:11:43. > :11:49.student I would make a casserole by pouring a tin of condensed mushroom
:11:49. > :11:55.soup over chicken breasts. Is that horrific to you? Well, I was going
:11:55. > :11:59.to say yes, but then I love prawn cocktail. I love a dirty prawn
:11:59. > :12:04.cocktail. Could you stop talking dirty food! There is a tradition of
:12:04. > :12:09.this. In the States they use proprietary brands you recognise to
:12:09. > :12:13.make your casseroles. If you think about condensed mushroom soup it's
:12:13. > :12:19.just a cook-in sauce. That's my excuse and I'm sticking to it.
:12:19. > :12:25.Congratulations Mark. All right then. You can see all three recipes
:12:25. > :12:29.on our website. Why wouldn't you. Now there's nothing that gets our
:12:29. > :12:35.wildlife man Mike Dilger more excited than spotting an animal
:12:35. > :12:41.he's especially on the look out for. Let's see what creature caused Mike
:12:41. > :12:44.to say... Hey, fantastic! Trying to see the marine mammals
:12:44. > :12:51.that live off the British coast can mean long hours just staring at the
:12:51. > :12:55.waves. There's no guarantee of catching even a glimpse. Just
:12:55. > :12:59.occasionally there's a chance of a close encounter, so I've come to
:12:59. > :13:05.Scotland to track down an animal that's often as keen to hang out
:13:05. > :13:08.with us as we are with it. The north-east coast is home to the
:13:08. > :13:13.most northerly resident group of bottlenose dolphins in the world
:13:13. > :13:19.and one of just two groups in the UK. During the summer months, it's
:13:19. > :13:24.peak feeding and breeding time for the dolphins here at the Moray
:13:24. > :13:27.Firth. Dr Kevin Robinson and his team from the research and rescue
:13:27. > :13:33.unit are on the water through the summer monitoring the population
:13:33. > :13:37.and getting to know each and every individual. We've been working here
:13:37. > :13:41.for 16 years, so there's animals I've seen born that have now had
:13:41. > :13:45.their second babies themselves in that period. It's special to see
:13:45. > :13:53.them come back to the same areas to feed and brod and raise their
:13:53. > :14:00.calves. Like our faces, dolphins dor sal fins have unique featuring
:14:00. > :14:05.enabling the cataloguing of 150 dolphins. This is like a dolphin
:14:05. > :14:13.Facebook. I never thought of it that way. It's fin book. This is
:14:13. > :14:16.one of the distinctive males at moment, paperclip. There is a lot
:14:16. > :14:21.of scarring. Probably from fighting other males and this white lesion
:14:21. > :14:24.will help us, even from a distance you should see that. In the last 15
:14:24. > :14:29.years one large male has been spotted more than 50 times by the
:14:29. > :14:34.team. This animal here, Shrek, you can
:14:34. > :14:38.see with the big central nick, very pointed fin. This is extraordinary.
:14:38. > :14:45.The more we know about them, the more we can learn about them, the
:14:45. > :14:50.more we can do to manage and protect these vulnerable animals.
:14:50. > :14:53.Female dolphins have one calf every three to four years. Here, they
:14:53. > :15:03.tend to have them between June and October. Today, Kevin and his team
:15:03. > :15:08.
:15:08. > :15:12.are particularly keen to spot Lots of salmon rivers flow into the
:15:12. > :15:19.Moray Firth, which is why this area is such a hot spot for bottle-nosed
:15:19. > :15:25.dolphins. After one hour, we spot our first, and a familiar friend.
:15:25. > :15:35.There are tears. Coming towards us. Look at that. Beautiful! Really
:15:35. > :15:42.close! That looked like Shrek. It was. Number 48. We have just
:15:42. > :15:46.spotted Shrek, apparently. Fantastic! Normally, dolphins will
:15:46. > :15:50.travel in pots of around 10-15, and through their monitoring, Kevin and
:15:50. > :16:00.the team have estimated that these waters are used by almost 200
:16:00. > :16:01.
:16:01. > :16:05.dolphins. Two dolphins crust! A juvenile will be nursed by its
:16:05. > :16:10.mother for up to three or four years, and today there are plenty
:16:10. > :16:15.of mothers with their calves, great news for the team. That was a nice
:16:15. > :16:20.close encounter and you got a photograph. Let's have a look.
:16:20. > :16:25.can see that there are a couple of marks on that animal. This is one
:16:25. > :16:28.that we know, who had a calf last year, one of the seven dolphins in
:16:28. > :16:32.this region that had a newborn. Obviously the calf has made it
:16:32. > :16:37.through its first winter, so this is exciting. Due to their research,
:16:37. > :16:42.they know that some dolphins, like Shrek, stay here all year round,
:16:42. > :16:46.while others head south. With dorsal fin recognition, they also
:16:46. > :16:50.know there are some good to the west coast of Scotland, even as far
:16:51. > :16:57.as Ireland. As we journey back to land, we are treated to one last
:16:57. > :17:01.magnificent displays. Did you see that? Jumping out of the water.
:17:01. > :17:04.Close encounters of the water up -- Close encounters with bottle-nosed
:17:04. > :17:08.dolphins are special, but thanks to their research work, not only do
:17:08. > :17:17.they know the names of the animals but they know exactly where they
:17:17. > :17:22.are going. How tremendous is that? Nice film. Beautifully shot, great
:17:22. > :17:27.colours. We should employ that camera crew more, frankly. The
:17:27. > :17:32.other films are good, but that was particularly good. Where are those
:17:32. > :17:36.dolphins at the moment? Clacton upon sea. Aberdeen. You have a
:17:36. > :17:43.brand new shows starting next Tuesday called Fantastical Food.
:17:43. > :17:46.Before you talk about it, let's have a look. The world's greatest
:17:46. > :17:52.culinary meet -- magician takes you on a food adventure, going all-out
:17:52. > :18:01.to turn breakfast into something epic. Imagine how big this is going
:18:01. > :18:09.to be. Create the largest ice-cream. And to supersized our schooldays.
:18:09. > :18:15.He is amazing. Can he steps into the land of the giants? I love it.
:18:15. > :18:19.It is great fun. What is the point of the series? The whole point is
:18:19. > :18:23.that there are so many things about food that excite us when we are
:18:23. > :18:28.kids. When we get older, busy lives, everything gets in the way and we
:18:28. > :18:32.lose that excitement. It is talking about how everyday food, childhood
:18:33. > :18:36.experiences, can be completely magical. The idea is engaging a
:18:36. > :18:41.community to get involved to bring back those memories are nature
:18:41. > :18:48.among this scale. It is the opposite of a leaked dining. Yes.
:18:48. > :18:51.It is about that fantastic fun and you can have. The ice-cream van,
:18:51. > :19:01.there's a bloke in a white coat towering above you. When you get
:19:01. > :19:09.older, he gets smaller. And you have to pay for it as well! It's a
:19:09. > :19:14.bit like, honey, I blew up the food, isn't it? I liked that. You have a
:19:14. > :19:19.massive digestive biscuit. How did you choose which food to include?
:19:19. > :19:23.We looked at eating experiences. Ice-cream vans are in decline for
:19:23. > :19:30.many reasons. It costs a lot of money. Health and safety, you can
:19:30. > :19:38.only blow the chimes for four seconds. What ice-cream did you
:19:38. > :19:45.like? Screwball. We went out and we spoke to people to ask what they
:19:45. > :19:50.remembered, taking in all their memories. But then you look back at
:19:50. > :19:54.some of the great adverts. We take an iconic brand, the one that built
:19:54. > :19:58.up over the generations, and we are so sit that experience with it.
:19:58. > :20:00.Then we tried to engage them and the area they are in. The giant
:20:01. > :20:06.ice-cream cone, we did it with the biggest ice cream company in
:20:06. > :20:12.Britain, but they are in Gloucester. We served this massive ice cream in
:20:13. > :20:18.a 15 ft cone, which took five weeks to freeze. We had liquid centre at
:20:18. > :20:25.chocolate, tennis ball sized chocolate, which the kids fired out
:20:25. > :20:29.of cannons. You have brought some fun on to the one show. We had the
:20:29. > :20:34.last day of filming for the Christmas show today. We were at
:20:34. > :20:40.Charles Dickens's world in Rochester. We made a Snow Dome that
:20:40. > :20:44.you could go inside and eats the snowflakes. Take a snowflake. It is
:20:44. > :20:51.sugar paper, but we got some crystallised rum and whisky, so you
:20:51. > :21:00.can taste that. Editor of blues on the one show. Two years, and
:21:00. > :21:06.finally. -- a bit of alcohol on the One Show. Inside this, there is
:21:06. > :21:15.liquid, it is a snowball cocktail. Fight through it. Marshmallow,
:21:15. > :21:20.chocolate. Put that down. These are mince pies, based on the plum
:21:20. > :21:25.pudding, the original recipe from 1700, where they have meat in them.
:21:26. > :21:31.They are called mince pies because they used to contain mincemeat.
:21:31. > :21:41.This Christmas tree is not just for decoration, is it? Have a bite of
:21:41. > :21:44.
:21:44. > :21:52.flat and then go on to this one This one is slightly fishy. I am
:21:52. > :21:57.doing this the wrong way round. This one is prawn cocktail. Have a
:21:57. > :22:02.bite of that. That is Christmas dinner in a ball. Turkey, sage and
:22:02. > :22:10.onion stuffing, carrots and potatoes. Can you get these
:22:10. > :22:15.anywhere? Here. We wish you could enjoy this, but get a job in TV and
:22:15. > :22:20.maybe one day you can. The new series starts next Tuesday at 9pm
:22:20. > :22:23.on Channel 4. I feel guilty for eating in front of everybody.
:22:23. > :22:27.Earlier this year, the last surviving First World War veteran
:22:27. > :22:32.passed away. You might not know there is an ongoing initiative to
:22:32. > :22:35.make sure we never forget the likes of Harry Patch and his comrades.
:22:35. > :22:39.Researchers from across Europe are asking you to share the memories
:22:39. > :22:44.passed down in your family, stories like the British and German
:22:44. > :22:48.soldiers who work together to save lives in a fire.
:22:48. > :22:51.When the fire broke out, my grandfather Bernard, and Otto,
:22:52. > :22:59.fought their way into the burning building at great risk to their own
:22:59. > :23:06.safety, to put out the fire. I am very proud of his actions. And this
:23:06. > :23:12.is the shell case matchbox, made by Otto. Wow! It is like I am touching
:23:12. > :23:21.fingerprints of him 100 years ago. The director of the Europeana
:23:21. > :23:25.project is here. What exactly are you up to, my friend? What
:23:25. > :23:32.Europeana is doing is saving the family stories that people have got
:23:32. > :23:38.about the First World War. So that objects, letters, diaries, drawing
:23:38. > :23:42.us that have been in the family for a few generations now, we're
:23:42. > :23:49.getting people to photograph them, to scan them, to put them online,
:23:49. > :23:54.on to our website, Europeana 1914- 18. And that way, we are working
:23:54. > :23:58.right across Europe, getting every different aspect of the conflict.
:23:58. > :24:02.With those objects, drawings and paintings, people can take them
:24:02. > :24:07.along to a road show that you have in Banbury tomorrow. Tomorrow we
:24:07. > :24:11.are running the roadshow in Banbury. It is a First World War history
:24:11. > :24:15.Road Show, but think Antiques Roadshow. Bring along your material.
:24:15. > :24:21.We have experts there to talk about it, identify it for you and give
:24:21. > :24:25.more context, and we have people to photograph it. They will write down
:24:25. > :24:31.your story that goes with it, put it on Lynn. And it joins thousands
:24:31. > :24:36.of other stories that we're getting there, so that as we move towards
:24:36. > :24:42.the centenary in 2014, all of that material is available for people to
:24:42. > :24:47.explore on their mobiles, tablets and so on. Because people get that
:24:47. > :24:52.information that way now. We don't want to lose this stuff. You have
:24:52. > :24:56.brought some examples of things that you have found. We have this
:24:56. > :25:04.by able to begin with. This is a fantastic story they came from a
:25:04. > :25:09.roadshow in Germany. This soldier had this Bible in his rucksack. He
:25:09. > :25:14.had been sleeping on it in his dugout. A grenade went off in the
:25:14. > :25:22.dugout. Everybody else was killed. But as he emerged from the rubble,
:25:22. > :25:27.he saw that his Bible had taken the impact of the grenade. There is
:25:27. > :25:32.that lump of shrapnel that saved his life. Banbury tomorrow. Next
:25:32. > :25:37.Friday is the start of this year's Rickshaw Challenge for Children In
:25:37. > :25:40.Need. The six teenagers who are teaming up to ride 411 miles on the
:25:40. > :25:44.rickshaw have all benefited from money donated to Children In Need
:25:44. > :25:48.and they want to give something back by raising money themselves.
:25:48. > :25:54.Last night we heard how Lauren had been held stint recovery from a
:25:54. > :26:04.brain injuries suffered when she was 11. Tonight it is Jack's turn.
:26:04. > :26:20.
:26:20. > :26:27.You can also donate any amount you like by cheque. This is Jack's
:26:27. > :26:33.story. Thank you, John macro. My name is Jack, I am 16, 11
:26:33. > :26:38.Romford with my dad and my sister. My ambition in life is to become a
:26:38. > :26:43.fire fighter. My dad is a firefighter, so I look up to him.
:26:43. > :26:47.He is my inspiration to do the job. I am sure he would do a fine job.
:26:47. > :26:53.Sometimes, he is more keen than I am. That is my dream job. That is
:26:53. > :26:59.what I would love to do. When I was born, was diagnosed with something
:26:59. > :27:03.called congenital nephrotic syndrome. The 18 months old, both
:27:03. > :27:07.my kidneys were removed and I was put on to a dialysis machine. The
:27:07. > :27:12.day before my 4th birthday, I had my kidney transplant and it has
:27:12. > :27:17.been good to me ever since. This is a picture of when he first got his
:27:17. > :27:21.dialysis machine. He must have only had that for a couple of days. But
:27:21. > :27:26.his were basically kept him alive until he had his transplant. --
:27:26. > :27:32.that is what basically kept him alive. A very happy baby. Since he
:27:32. > :27:35.was 12, he has participated at the British transplant Games, which
:27:35. > :27:39.Children In Need supports. It is an annual event to promote the health
:27:39. > :27:43.and well-being of people who have had transplants, and raises
:27:43. > :27:47.awareness about organ donation. Sport is important for people who
:27:47. > :27:50.have had transplants. The more physically active and healthy you
:27:50. > :27:55.are, the more chance there is a pure donated organ lasting longer
:27:55. > :28:00.than expected. In 2009, I was selected for the GB team for the
:28:00. > :28:05.World transplant Games. I competed in Australia and managed to get
:28:05. > :28:09.gold, so I can call myself a world champion, in a way. Three of these
:28:09. > :28:13.are for badminton and one is for table tennis. When I have won gold
:28:13. > :28:17.medals, I see little kids in our hospital teams saying, I want to be
:28:17. > :28:26.just like him. They look up to me and they come to me afterwards and
:28:26. > :28:31.they say, well done. I say, thank you. This is my bike, and this is
:28:31. > :28:35.what I have been training on for the Rickshaw Challenge. Like anyone
:28:35. > :28:39.who has had a kidney transplant, Jack takes daily medication and
:28:39. > :28:44.must take extra care to drink plenty of fluids, as dehydration
:28:44. > :28:50.could cause him serious problems. The illnesses that he has overcome
:28:50. > :28:55.is a concern. But he is fit and well and as healthy as he has been
:28:55. > :29:01.for many years. He is very aware that it is going to be hard work,
:29:01. > :29:07.but hard work has not deterred him in anything else. Having a donated
:29:07. > :29:10.organ makes no difference to what you can do. Children In Need,
:29:10. > :29:14.without the money they give, I would not have done half the things
:29:14. > :29:18.I have done today, like carrying the Olympic torch. The Rickshaw
:29:18. > :29:24.Challenge is like giving something back. I am definitely up for it. I