02/11/2012 The One Show

Hello, welcome to your Friday One Show with Chris Evans. And Alex

Jones. Tonight is one of our foodiest Fridays ever as Jay Rayner

will be crowning The One Show's casserole champion who will win the

Casserole Cup! Plus, our guest tonight is a man who loves nothing

more than creating the craziest concoctions on the planet. For his

new show, he's at it again, ladies and gentleman, making giant

versions of old favourites. It's the mad scientist of the kitchen,

Heston Blumenthal. APPLAUSE

# I'm on my way, I'm making it # Big time #

Good evening. How are you, mate. Welcome to the programme. Hello my

love. How are you? Good, thank you. You have there a giant fish, giant

chilli and giant banana, if you were on Ready Steady Cook what

would you make? A giant chillied banana souffle with crystal tip

wing bone baked. He's a genius. There's a report out today that

women hold their cooking peak at 55. And that they can hold 15 recipes

in their head. How many are in your head? In the thousands. In your

head?! We opened the Mandarin a year ago January, at that point we

had 600 recipes in development between the restaurants, the books,

the supermarket stuff. That's in development and books. Are they up

there? I'd say I knew 50% of all the ingredients in my head. There's

all the stuff I've made and all the classical French, take a sauce, you

could have a velute, bechamel or a creme patissier. How many in yours?

One. Yeah! The thing is in cooking years,

you know you have dog years, in cooking years, you're six months

old? Three maybe at a push. What is the one? Scambled egg? What's the

recipe? I'm not telling you. Salt, pepper egg... And scrambles. It's a

good starting point. I was giving him ideas how to make something out

of fish and bananas and chilli. egg. Any way, we'll see what else

is coming out of his head later, including his edible Christmas

decorations. First it's time for the finale of our casserole

competition. The lids are off and there is nowhere to hide. Chucks of

long cooked meat, falling apart, a velvety sauce, perhaps a dumpling

or two. There is nothing to beat a casserole on a cold winter's day.

We asked One Show viewers to come up with the UK's best casserole.

The competition has been fierce. We've whittle today down to three

finalists who all think their casseroles are winners. First Mark

from Milton Keynes. It's original. It's going to win because it's the

best. Sarah from Brighton. I think the judges will love it. It's

hearty, healthy family casserole. And Pete from Worcestershire.

apples, local cider and it's a classic recipe. They're keen to

impress me and fellow judge chef Angela Grey. We have high hopes. I

know the word casserole is from the French for saucepan. What are we

looking for? For me, it's got to be that full on meaty flavour. There

is an art to making a good casserole. It's about layering the

flavour in. Sorry vegetarians, it's all about the meat today. Mark's

casserole has an interesting list of ingredients, including roar

reezo, chicken rabbit. -- chorizo. Of h Mark will cook it for three

hours to ensure the rabbit is tender. But the star ingredient, 40

signal grey fish that he's caught himself. The shells are used to

flavour the stock. The tails, he adds 15 minutes before the end.

These are the invaders. Yes. Mark has a license from the Environment

Agency to catch these non-native crayfish in the river ooze near

Milton Keynes. Our white clawed crayfish are protected. Where does

the recipe come from? It originates from my granny who lived in Dublin.

Because she was near Dublin bay she used to use Dublin prawns. Next,

it's Sarah, with her family favourite casserole. It's a full

English and it's got all the components of an English breakfast.

How drunk were you the night you came up with this? It's evolved. It

started off as a sausage casserole. By now it has bacon, mushrooms

baked beans and tinned tomatoes too. But no full English would be

complete without eggs. Hard boil the eggs and put them on just to

heat up at the last minute. fried bread? No, garlic and herb

croutons. Marvellous! Sarah adds peppers, smoked papery ka and a

slug of red wine giving the sauce extra depth. Then into the oven for

just an hour. Our third contestant, Pete, is

cooking with classic casserole ingredients, pork shoulder,

Herefordshire cider and local apples.. Plenty of fat on it. By

the time it's finished, after a couple of hours cooking, it should

be falling apart. I like the fact you mention fat. People shouldn't

be afraid of fat. No, if the meat is too lean, you don't get the

flavour. He cooks seasonal vegetables before adding the cider

and meat. Any acidity will disappear after two hours in the

oven. The finishing touches - sage, mustard and fried apple. For all

three it's cooking over. Now to my favourite bit, the tasting,

starting with Mark's casserole. The rabbit and grey fish. Let's see how

it tastes. Oh. Oh, my word. It may have, be a

little thin juice wise, but the flavour is anything but. It's so

flex, delicious. Onto Sarah's. looks koz yay. It looks fun too.

There's a slightly Spanish touch with the use of slow cooked peppers

and a bit of paprika. It has everything going for it and all the

food people love. So the apple and cider casserole. I like the fact he

only add the apples at the very end. Ah, so they should have nice

texture to them (. R That is a classic French casserole. A little

underseasoned. Just needed a little tweak. The meat is perfectly cooked.

Which one will we go for? Time to reveal the result. There was more

argument over the winner of this one than of any of our cook-offs.

There had to be a winner and the winner is... Mark!

APPLAUSE Angela and I both agreed that

Mark's crayfish, chicken and rabbit casserole was a winner.

APPLAUSE Well done Mark. He's going to be

here to meet he is ton. Come and join us Mark. Look at that! Very

nice. Congratulations. Would you like to give him the Casserole Cup

first? I'm a bit worried really. Not ladies first, then Hang on.

Come on, this trophy is here. at the amount of money we've spent

on it. It's still slightly wet. Congratulations. Thank you very

much. We can see you're excited. The first time you tasted the

casserole it wasn't very clear that you liked it. We like to put a bit

of jeopardy in when we're judging. The moment we tasted it, I thought

I wouldn't "oohhh" actually. I think the thing that made it fly

was the way you put the shells through the stock and cooked them

down and down and down so that deep, umami flavour, that big savoury

flavour was right in there with the rabbit. Shall we taste it then?

Kids, if you want to make a billion, if you can come up with smell- o-

vision, you should do it. It smells amazing. You got the crayfish for

us this morning. Yes, 6am this morning from Milton Keynes. A good

crayfish, do you have to keep them a secret or are they well known?

They're pretty well known. It's the signal crayfish. They're taking

over the rivers really. There are problems with them in trying to

catch them with what they're doing to the banks, what they're doing to

the white crayfish and depleting those and also starting to deplete

the trout and salmon as well now. Big moment. Your hero has just

tasted your casserole. What do you think? Oh, he's just eating that.

It's great. It's got real depth of flavour. There's a richness to it.

It feels like you've built up the layers. One of the great casseroles

are not made by whacking everything into the pot at the same time. Some

things take longer to cook, you want to draw out the sugars,

concentrate the flavours. You build up layers. It feels like you've

done that with this. He likes the casserole! Is that a big moment for

you? Oh, yeah. Were you genuinely nervous about what his reaction

would be? I think so, yes. Which means no. It's lovely. It's

delicious. The crayfish are beautifully cooked. This recipe was

passed down from your grandmother. Yes, even grandmother's mother as

well. I think it was 1910 is the earliest that we did it. That's not

Mark's grandmother, that's just a random lady. No, it is! It's lovely.

But do you know, what they can't eat it in your house.

unfortunately my wife's allergic to fish. How bad is the allergy?

for about a fortnight. You want to see how scared she is of fish, look

at this. Get off! Not really scared. You used to make a lot of

casseroles in your time. Yeah my dirty food secret is that as a

student I would make a casserole by pouring a tin of condensed mushroom

soup over chicken breasts. Is that horrific to you? Well, I was going

to say yes, but then I love prawn cocktail. I love a dirty prawn

cocktail. Could you stop talking dirty food! There is a tradition of

this. In the States they use proprietary brands you recognise to

make your casseroles. If you think about condensed mushroom soup it's

just a cook-in sauce. That's my excuse and I'm sticking to it.

Congratulations Mark. All right then. You can see all three recipes

on our website. Why wouldn't you. Now there's nothing that gets our

wildlife man Mike Dilger more excited than spotting an animal

he's especially on the look out for. Let's see what creature caused Mike

to say... Hey, fantastic! Trying to see the marine mammals

that live off the British coast can mean long hours just staring at the

waves. There's no guarantee of catching even a glimpse. Just

occasionally there's a chance of a close encounter, so I've come to

Scotland to track down an animal that's often as keen to hang out

with us as we are with it. The north-east coast is home to the

most northerly resident group of bottlenose dolphins in the world

and one of just two groups in the UK. During the summer months, it's

peak feeding and breeding time for the dolphins here at the Moray

Firth. Dr Kevin Robinson and his team from the research and rescue

unit are on the water through the summer monitoring the population

and getting to know each and every individual. We've been working here

for 16 years, so there's animals I've seen born that have now had

their second babies themselves in that period. It's special to see

them come back to the same areas to feed and brod and raise their

calves. Like our faces, dolphins dor sal fins have unique featuring

enabling the cataloguing of 150 dolphins. This is like a dolphin

Facebook. I never thought of it that way. It's fin book. This is

one of the distinctive males at moment, paperclip. There is a lot

of scarring. Probably from fighting other males and this white lesion

will help us, even from a distance you should see that. In the last 15

years one large male has been spotted more than 50 times by the

team. This animal here, Shrek, you can

see with the big central nick, very pointed fin. This is extraordinary.

The more we know about them, the more we can learn about them, the

more we can do to manage and protect these vulnerable animals.

Female dolphins have one calf every three to four years. Here, they

tend to have them between June and October. Today, Kevin and his team

are particularly keen to spot Lots of salmon rivers flow into the

Moray Firth, which is why this area is such a hot spot for bottle-nosed

dolphins. After one hour, we spot our first, and a familiar friend.

There are tears. Coming towards us. Look at that. Beautiful! Really

close! That looked like Shrek. It was. Number 48. We have just

spotted Shrek, apparently. Fantastic! Normally, dolphins will

travel in pots of around 10-15, and through their monitoring, Kevin and

the team have estimated that these waters are used by almost 200

dolphins. Two dolphins crust! A juvenile will be nursed by its

mother for up to three or four years, and today there are plenty

of mothers with their calves, great news for the team. That was a nice

close encounter and you got a photograph. Let's have a look.

can see that there are a couple of marks on that animal. This is one

that we know, who had a calf last year, one of the seven dolphins in

this region that had a newborn. Obviously the calf has made it

through its first winter, so this is exciting. Due to their research,

they know that some dolphins, like Shrek, stay here all year round,

while others head south. With dorsal fin recognition, they also

know there are some good to the west coast of Scotland, even as far

as Ireland. As we journey back to land, we are treated to one last

magnificent displays. Did you see that? Jumping out of the water.

Close encounters of the water up -- Close encounters with bottle-nosed

dolphins are special, but thanks to their research work, not only do

they know the names of the animals but they know exactly where they

are going. How tremendous is that? Nice film. Beautifully shot, great

colours. We should employ that camera crew more, frankly. The

other films are good, but that was particularly good. Where are those

dolphins at the moment? Clacton upon sea. Aberdeen. You have a

brand new shows starting next Tuesday called Fantastical Food.

Before you talk about it, let's have a look. The world's greatest

culinary meet -- magician takes you on a food adventure, going all-out

to turn breakfast into something epic. Imagine how big this is going

to be. Create the largest ice-cream. And to supersized our schooldays.

He is amazing. Can he steps into the land of the giants? I love it.

It is great fun. What is the point of the series? The whole point is

that there are so many things about food that excite us when we are

kids. When we get older, busy lives, everything gets in the way and we

lose that excitement. It is talking about how everyday food, childhood

experiences, can be completely magical. The idea is engaging a

community to get involved to bring back those memories are nature

among this scale. It is the opposite of a leaked dining. Yes.

It is about that fantastic fun and you can have. The ice-cream van,

there's a bloke in a white coat towering above you. When you get

older, he gets smaller. And you have to pay for it as well! It's a

bit like, honey, I blew up the food, isn't it? I liked that. You have a

massive digestive biscuit. How did you choose which food to include?

We looked at eating experiences. Ice-cream vans are in decline for

many reasons. It costs a lot of money. Health and safety, you can

only blow the chimes for four seconds. What ice-cream did you

like? Screwball. We went out and we spoke to people to ask what they

remembered, taking in all their memories. But then you look back at

some of the great adverts. We take an iconic brand, the one that built

up over the generations, and we are so sit that experience with it.

Then we tried to engage them and the area they are in. The giant

ice-cream cone, we did it with the biggest ice cream company in

Britain, but they are in Gloucester. We served this massive ice cream in

a 15 ft cone, which took five weeks to freeze. We had liquid centre at

chocolate, tennis ball sized chocolate, which the kids fired out

of cannons. You have brought some fun on to the one show. We had the

last day of filming for the Christmas show today. We were at

Charles Dickens's world in Rochester. We made a Snow Dome that

you could go inside and eats the snowflakes. Take a snowflake. It is

sugar paper, but we got some crystallised rum and whisky, so you

can taste that. Editor of blues on the one show. Two years, and

finally. -- a bit of alcohol on the One Show. Inside this, there is

liquid, it is a snowball cocktail. Fight through it. Marshmallow,

chocolate. Put that down. These are mince pies, based on the plum

pudding, the original recipe from 1700, where they have meat in them.

They are called mince pies because they used to contain mincemeat.

This Christmas tree is not just for decoration, is it? Have a bite of

flat and then go on to this one This one is slightly fishy. I am

doing this the wrong way round. This one is prawn cocktail. Have a

bite of that. That is Christmas dinner in a ball. Turkey, sage and

onion stuffing, carrots and potatoes. Can you get these

anywhere? Here. We wish you could enjoy this, but get a job in TV and

maybe one day you can. The new series starts next Tuesday at 9pm

on Channel 4. I feel guilty for eating in front of everybody.

Earlier this year, the last surviving First World War veteran

passed away. You might not know there is an ongoing initiative to

make sure we never forget the likes of Harry Patch and his comrades.

Researchers from across Europe are asking you to share the memories

passed down in your family, stories like the British and German

soldiers who work together to save lives in a fire.

When the fire broke out, my grandfather Bernard, and Otto,

fought their way into the burning building at great risk to their own

safety, to put out the fire. I am very proud of his actions. And this

is the shell case matchbox, made by Otto. Wow! It is like I am touching

fingerprints of him 100 years ago. The director of the Europeana

project is here. What exactly are you up to, my friend? What

Europeana is doing is saving the family stories that people have got

about the First World War. So that objects, letters, diaries, drawing

us that have been in the family for a few generations now, we're

getting people to photograph them, to scan them, to put them online,

on to our website, Europeana 1914- 18. And that way, we are working

right across Europe, getting every different aspect of the conflict.

With those objects, drawings and paintings, people can take them

along to a road show that you have in Banbury tomorrow. Tomorrow we

are running the roadshow in Banbury. It is a First World War history

Road Show, but think Antiques Roadshow. Bring along your material.

We have experts there to talk about it, identify it for you and give

more context, and we have people to photograph it. They will write down

your story that goes with it, put it on Lynn. And it joins thousands

of other stories that we're getting there, so that as we move towards

the centenary in 2014, all of that material is available for people to

explore on their mobiles, tablets and so on. Because people get that

information that way now. We don't want to lose this stuff. You have

brought some examples of things that you have found. We have this

by able to begin with. This is a fantastic story they came from a

roadshow in Germany. This soldier had this Bible in his rucksack. He

had been sleeping on it in his dugout. A grenade went off in the

dugout. Everybody else was killed. But as he emerged from the rubble,

he saw that his Bible had taken the impact of the grenade. There is

that lump of shrapnel that saved his life. Banbury tomorrow. Next

Friday is the start of this year's Rickshaw Challenge for Children In

Need. The six teenagers who are teaming up to ride 411 miles on the

rickshaw have all benefited from money donated to Children In Need

and they want to give something back by raising money themselves.

Last night we heard how Lauren had been held stint recovery from a

brain injuries suffered when she was 11. Tonight it is Jack's turn.

You can also donate any amount you like by cheque. This is Jack's

story. Thank you, John macro. My name is Jack, I am 16, 11

Romford with my dad and my sister. My ambition in life is to become a

fire fighter. My dad is a firefighter, so I look up to him.

He is my inspiration to do the job. I am sure he would do a fine job.

Sometimes, he is more keen than I am. That is my dream job. That is

what I would love to do. When I was born, was diagnosed with something

called congenital nephrotic syndrome. The 18 months old, both

my kidneys were removed and I was put on to a dialysis machine. The

day before my 4th birthday, I had my kidney transplant and it has

been good to me ever since. This is a picture of when he first got his

dialysis machine. He must have only had that for a couple of days. But

his were basically kept him alive until he had his transplant. --

that is what basically kept him alive. A very happy baby. Since he

was 12, he has participated at the British transplant Games, which

Children In Need supports. It is an annual event to promote the health

and well-being of people who have had transplants, and raises

awareness about organ donation. Sport is important for people who

have had transplants. The more physically active and healthy you

are, the more chance there is a pure donated organ lasting longer

than expected. In 2009, I was selected for the GB team for the

World transplant Games. I competed in Australia and managed to get

gold, so I can call myself a world champion, in a way. Three of these

are for badminton and one is for table tennis. When I have won gold

medals, I see little kids in our hospital teams saying, I want to be

just like him. They look up to me and they come to me afterwards and

they say, well done. I say, thank you. This is my bike, and this is

what I have been training on for the Rickshaw Challenge. Like anyone

who has had a kidney transplant, Jack takes daily medication and

must take extra care to drink plenty of fluids, as dehydration

could cause him serious problems. The illnesses that he has overcome

is a concern. But he is fit and well and as healthy as he has been

for many years. He is very aware that it is going to be hard work,

but hard work has not deterred him in anything else. Having a donated

organ makes no difference to what you can do. Children In Need,

without the money they give, I would not have done half the things

I have done today, like carrying the Olympic torch. The Rickshaw

Challenge is like giving something back. I am definitely up for it. I