07/12/2017 The One Show


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07/12/2017

Matt Baker and Alex Jones are joined by MasterChef: The Professional judges Monica Galetti and Marcus Wareing. Plus Carrie Grant announces where the next City of Culture will be.


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Transcript


LineFromTo

Hello and welcome to

The One Show with Matt Baker.

0:00:190:00:21

And Alex Jones.

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Standby for a big night tonight -

as we are exclusively revealing

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the next UK City of Culture.

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There are five cities in the running

and we've got cameras in all of them

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with crowds anxiously

waiting to find out

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if they are going to win.

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There they are Coventry,

Paisley, Stoke on Trent,

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Sunderland and Swansea....Carrie's

standing by in the current

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Which is Hull, where the

announcement will be made later on.

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Hello from Hull -

the current UK City of Culture.

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All five cities are behind me

waiting to see if they will be

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warded the title for 2021. You can

see this aquarium behind me, the

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Deep. There is a lot at stake here,

not least the £3 million lottery

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heritage money. Hull opened up 450

activities, events, exhibitions. Due

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1.4 million visitors to the city and

generated money into the local area.

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Let's see what has happened in the

area over the last 12 months. The

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year started with a bang - some of

the best fireworks the UK have ever

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seen lit up the city.

Fantastic!

Come to Hull!

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Live performance, film and poetry

were all featured. Flood was a story

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of how survivors tried to make a new

world.

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Having trained in Hull, top a top

ballet dancer returned to the city

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for the reopening of the Hull new

theatre. It is sometimes cold in

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Hull, but that is not why these

people are blue. 3,200 brave

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painting their skin in the sea of

Hull nude installation. Land of

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green ginger caught giants, mystical

creatures to Hull.

It was

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imaginative, it was thrilling.

It

was fantastic! Well worth the wait

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and I want to see it again.

So that is what has happened in

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Hull. Let's chat to the director of

Hull 2017, Martin Green. What can

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cities learn from Hull this year?

What they will find here is a city

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that shows what happens when

everyone works together to tell its

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story and celebrate its voice. That

is when you get a 500% increase in

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your gallery. 300,000 hours of

volunteers by 2,500 volunteers. It

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has been a sensational year for

Hull. I wish you all the best of

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luck.

We all want a bit of that. You

guys have a 20-year legacy for this?

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We have it stretched out. 3,500 seat

venue opening next year. Full plan.

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You ain't seen nothing yet from

Hull.

All this is the brain child of

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Phil Redmond. We know you for Grange

Hill, Brookside, all this stuff.

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Where did this come from?

From

Liverpool 2008 as the European

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Capital of Culture. The economy

doubled from £2 billion to £4

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billion.

It means a lot to the city?

A transformational prize really.

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Having seen that, as I suggest to

the Government, why wait for Europe

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all the time, do our own and do one

every four years.

That is fantastic.

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That is incredible. We will announce

at the end of the show, in 20

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minutes, who will be awarded the

title. Are you nervous, guys? Yes,

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they are nervous. We are really

excited here. Back to you in the

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studio. In the studio we are joined

by two guests who know a thing or

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two about crucial decisions, from

MasterChef: The Professionals.

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We were talking Marcus that you are

just above Liverpool.

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What do you remember about that

time? We heard Phil talking about

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the transformational prize.

I

remember going to the markets in

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Liverpool and remembering how harsh

and difficult it was in Liverpool.

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When it won that award it was the

injection, the energy that was

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brought upon the city and the

investment. Then I think it was the

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tourism and the spotlight that shone

on Liverpool. When you go back you

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can see it is a legacy and still

looks amazing. Looks better than

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when I was a boy. That is for sure.

And Monica you have been in the UK

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for 18 years now. Although we are

talking culture tonight, how have

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you seen British cuisine change in

that period?

Hugely so. I think in

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the 18 years Marcus would have seen

that as well. For me, come from New

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Zealand, back then, I thought the

supermarkets had really rubbish

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selection from vegetables to meats

compared to what we have now, 18

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years later. Farmers' markets - a

huge push on local produce as well.

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And of course I think London is the

place to be with the food scene. We

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are so spoilt for choice.

How would

you describe the food 20 years ago

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and how would you describe it now -

British food?

We, as a nation have

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improved our knowledge. I think

there's been a lot of excitement

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about food. Very slow at the

beginning. There's been certain

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cookery writers and TV shows and the

media have pushed food. It's all in

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the newspapers, every weekend there

is food. There's a huge amount of

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education over the years. It's

changed. We are a lot healthier in

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our choices.

That is it, we are more

aware of what we consume. We will

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find out about MasterChef: The

Professionals later on.

It is

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interesting because we are moving on

to what we are touching on there.

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The nation is struggling with an

obesity crisis. With that comes

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added pressure on the NHS and our

emergency services.

So Jo has found

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out how they are adapting to cope

with it.

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30-year-old Gavin weighs 33 stone.

He's been more or less confined to

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his flat for the last four years.

I

don't leave the flat unless it's for

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hospital. I hate it. I prefer to be

independent.

Today, this patient

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transport team are escorting Gavin

to a hospital appointment, where he

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will learn if he's lost enough

weight to undergo surgery.

The last

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bit I end up is struggling

downstairs and falling on one of

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them or something like that because

they have to go backwards down

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stairs to support me. For me to fall

on one of them it could do me and

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them serious damage.

Over 1,000 NHS

staff have been injured whilst

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caring for obese patients in the

last five years.

It is five to ten

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years we are seeing moral patients.

I have injured my back. I wouldn't

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be surprised if some have it.

In the

past decade there's been a ten-fold

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reincrease in admissionals. Moving

patients like Gavin requires

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specialist training.

Well now, I understand that more and

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more people are

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becoming bariatric.

Situations like

Gavin's often require support from

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more than one emergency team. The

Fire Service oftens plays a crucial

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role when it comes to emergencies

involving serverly overweight

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patients. Today I am here to see

their latest kit helping them

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prepare for these super size

rescues. This is it, Barry a 25

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mannequin, costing over £4,000. The

station manager is one of the first

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in the country to include it in

training for his crew.

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So the purpose of this mannequin was

to reflect the trend that the

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patients are increasing and what it

will do is provide us with an

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opportunity to deal with a mannequin

which is the size. When you get

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called to a house in the early hours

of the morning and you need to get

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them out.

The number of bariatric

cases have increased by a third

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since 2016. Today's training will

prepare these firefighters for a

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number of occasions. The mannequin

just fits through the door, let

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alone seven people around it. This

is what they call a pinch point.

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Excellent!

This is where they have

to be so careful, no not to drop the

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mannequin or the casualty but they

are not reaching through and

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injuring themselves. Barry's left

the room. But it is not just

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doorways. The crew are trained on

safely moving Barry through hall

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ways and into a seated position. Can

you imagine if you are the person

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being rescued here, that you have p

put all your trust in this crew.

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Have you seen an increase in

call-outs to bariatric patients?

We

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are.

And we had a road traffic

collision which involved an

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articulated truck. It went off the

embankment and the driver was, I

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think he was about 22 stone. We had

to support one of our own stretchers

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with two ladders that were strapped

together to support and strengthen

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it.

So a stretcher but supported by

a couple of ladders.

That was before

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we had the training that we do now

as well.

It is a good memorior the

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team though? Yes. Has he bought a

drink yet?

Not yet.

Thanks to Barry

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the mannequin and the crews, they

have hand on experience to prepare

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for real life call-outs to people,

just like Gavin.

I have the

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appointment and in ten weeks I have

lost over a stone. I am waiting for

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the phone call. I have light at the

end of the tunnel. It has been a

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long journey and I'm a bit

emotional.

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The transport team use equipment

called a stair climber to get Gavin

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home.

I am massively grateful to

everybody from the transport

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service. They have been fantastic.

My aim is to not have to use them.

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Thank you.

Thank you.

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I am sure that would have taken a

lot of people by surprise then. We

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wish him all the best with his

weight loss. As far as MasterChef:

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The Professionals is concerned, we

have seen a lot of healthy food this

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show. Is that a marked difference,

or something which has been slowly

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dwroing?

It is a difference to other

years. -- slowly growing? It is a

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difference over other years. I think

the awareness for the public is

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just, you know, something that

everyone is really keen on eating

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better. People are aware of their

food, when it has been known how

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many pesticides have been put into

things in the wheat and how it is

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affecting bread. People are careful

in the choices we make. And also

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back 18-20 years ago food was very

heavy in cream and butter. As chefs,

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for myself as well, you know, our

pallet has changed. We don't want

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heavy food. Vegetables are a

wonderful choice these days. We are

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responsible for teaching the next

generation and our children as well,

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that you know, eating well can be

tasty and healthy.

And interestingly

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Marcus, the nine that are left, they

are very young. There is a

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22-year-old...

Are you saying I am

old!

Will these are the people who

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will bring this nutritious food the

table in a high standard.

There are

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a lot of young chefs out there and

it takes a lot of courage to come on

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a show like this. I love their

naivety and their brilliance, it is

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so encouraging because you see them

shine. They listen to your every

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word and they grow through the

competition. They are taking your

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criticism as advice. They all do. A

young chef does absorb it. The

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nutritional value of food sometimes

seems boring. Young chefs or any

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contestants make boring ideas into

something very special and tasty.

By

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charring things.

They are charring

everything.

Now it is charring.

They

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are doing cauliflower. I have been

charring for years, Marcus. This has

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been my style for absolutely decades

now.

I have had many charred

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meals...

Charred pasta dish... It is

a thing now, isn't it? What is

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really good then charred? What would

you think is the best vegetable to

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be charring?

I think the lighter

vegetables. You take a little baby

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gem lettuce, if you try and char it

on the grill, by the time it is

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charred it is really overcooked and

gone soft. What they are doing is

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slightly marinating it. Charring it

gives it the flavour or the

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perception it's been on a grill.

Rather than put everything in the

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oven for a long period of time go

into the garage and get your

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blowtorch out.

The whole house would

be up in flames!

We have a lot of

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used sheep bedding on our farm. This

is a thing as well. That was quite a

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creation.

It was. Probably won't

have that in a hurry.

That was Matt.

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That was sheep's dung, smoked sheeps

dung. It was an Icelandic method of

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charring he wanted to try out.

It

doesn't sound apitizing but looks

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lovely in the picture. No dung on

tonight's show. Just fine dining.

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The five chefs compete for a place

in the semifinal. Let's have a look.

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Just drop a tiny bit on the top of

it.

Come on, guys, get a move on.

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Waiters and guests are waiting. Your

time is nearly up.

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There's a while to go before the

winner is announced, but last year's

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winner was Gary Maclean. Born in

Glasgow, he was hailed as a major

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talent by the judges, and he's here

tonight.

Come on, Gary.

How has your

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life changed since winning this

thing?

It's been absolutely

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incredible. Recently I was named as

Scotland's first national chef,

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which is crazy in its own right.

I've been all over the world. I've

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got a job with BBC Scotland,

presenting a show as well. I have

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lived the Masterchef dream, I really

have.

I loved watching you, Gary,

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but what marked him out

particularly?

Gary was very

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confident and because of the

experience that he had over the

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other contestants.

Not nervous, that

was the key?

I never really felt

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nervous that often. With your food,

you are nervous, but when you are

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cooking, I wasn't.

He's got five

kids that home and teaches a load of

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kids at school, it was a bit of fun.

The difference in my opinion for

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Gary is that he really developed

through the show. If you put all the

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chefs in a line-up and thought a

college lecturer from Glasgow in his

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late 30s, 40s, five children, you

think, no, surely not, why are you

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here? Wow, did he prove me wrong,

because that was the most unlikely

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chefs you would think would be in

the competition, but could also win

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it, so what an inspiration for

teachers and the next generation of

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young chefs, who will be taught by

this guy.

Absolutely flying back

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into Paisley tonight, which may be

or maybe not the new City of

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Culture. We'll find out soon.

Masterchef: The Professionals is on

0:17:160:17:21

tonight on BBC Two at eight.

If you

want to cook like MasterChef, you

0:17:210:17:27

will reach for recipe books for

inspiration.

Now there's an

0:17:270:17:30

alternative, Internet videos filmed

in home kitchens and not a celebrity

0:17:300:17:37

chef insight. Here's Ricky.

Online

recipe videos are nothing new but

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these overhead ones are little

different and they have exploded in

0:17:410:17:45

popularity. This one has had over

200 million views. These overhead

0:17:450:17:50

videos have developed a unique

style, all of their own. Simplicity

0:17:500:17:54

is the key. They are filmed from a

birds eye perspective with graphics

0:17:540:17:59

guiding you through each stage of

the recipe and they are normally

0:17:590:18:02

around a minute long. I'm on my way

to meet someone who has turned

0:18:020:18:06

overhead recipes into their very own

business. Hello, how are you doing?

0:18:060:18:13

Hello, how are you doing.

Despite

doing all the filming in his

0:18:130:18:18

parents' kitchen, Ben and his

cameraman have racked up 100,000

0:18:180:18:23

followers on social media, and

today, he's going to show me how he

0:18:230:18:27

makes one of his most popular

videos. Chorizo. Where are you

0:18:270:18:35

going?

I'll be back, Ricky! I have

to make sure I put the garlic and

0:18:350:18:42

exit the shot completely and come

back in again and it looks like the

0:18:420:18:45

garlic is basically cutting itself

all the way along.

When did this

0:18:450:18:50

online phenomena start of overhead

cooking recipes?

It was with

0:18:500:18:54

BuzzFeed. They created channel

called Tasty. They pioneered that

0:18:540:19:01

overhead sped up how to cook videos.

People like to visualise food, so

0:19:010:19:05

you can relate with the food more

when you see it on the page and it's

0:19:050:19:09

taken one step further when you can

see a video of it actually being

0:19:090:19:13

made.

Do you think people cook your

recipes, or do they just watch them

0:19:130:19:17

and sit on the sofa and order a

takeaway?

I know that they cook the

0:19:170:19:21

recipes because we get so many

photographs, them and their mates

0:19:210:19:26

holding them up.

15 minutes under

the grill and it's ready. What's

0:19:260:19:30

really inspired me. Can I have a go.

.

We've got the man to do it right

0:19:300:19:39

here.

With Rupert as my cameraman.

Into the shot now. And the same.

I'm

0:19:390:19:47

filming my own recipe, one pot

haddock wrapped in Parma ham. This

0:19:470:19:50

is quite weird, always stop start.

Yeah.

Come in straight, directly

0:19:500:20:01

overhead, I'll get a nice side shot

as well.

At this point then we'll

0:20:010:20:06

add graphics saying how long the

fish should be for. Job done. Not

0:20:060:20:11

bad. I wonder how my overhead recipe

video will compare to a normal

0:20:110:20:18

written recipe. Time for a 1-shot

experiment. Testing out my video,

0:20:180:20:22

online newbies Daphne and beta.

They've never cooked this way

0:20:220:20:27

before. Catering students Georgia

and Romario will be doing it the

0:20:270:20:31

old-fashioned way, with a written

recipe. Let's see how they get on.

0:20:310:20:37

It doesn't actually say... Yeah, how

do you do that?

Technical

0:20:420:20:50

malfunction.

Looks like we've had a

loss of Internet connection. Here we

0:20:500:20:53

go, and we are back online.

We are

cooking the fish.

I'm going to keep

0:20:530:21:01

it like this, it's a bit rustic, the

dish, isn't it?

Done, awesome.

Now

0:21:010:21:10

for the important part. How do they

taste? The one on the right, the

0:21:100:21:15

recipe one, because you hadn't seen

a visual picture of it it could have

0:21:150:21:18

been sweated down a bit more, to

give more depth of flavour. That's

0:21:180:21:21

really good, guys. The one on the

left, the video one, because you

0:21:210:21:28

could see what the ingredients were

doing, I think you got it bang on.

0:21:280:21:32

And what did our chefs think?

I

really enjoyed it. I think the real

0:21:320:21:37

benefit was being able to see each

step.

The video gives you the basics

0:21:370:21:40

of how to cook things down to a bit

more of a colour, or how they want

0:21:400:21:46

it a bit more.

It seems the overhead

recipe video has something new and

0:21:460:21:50

exciting to offer but I wouldn't

throw those cookbooks away just yet,

0:21:500:21:53

just in case your battery dies! It's

not working!

0:21:530:21:58

We've got that is ugly on The One

Show website.

Have a go.

That's

0:21:580:22:03

where I'm going wrong, if I watched

something it might be easier.

Do you

0:22:030:22:09

look at recipes online?

I don't,

actually.

What's that Jamie Oliver

0:22:090:22:13

upto?

0:22:130:22:18

On last night's programme we saw

inside the new aircraft carrier

0:22:180:22:20

HMS Queen Elizabeth.

0:22:200:22:21

And this morning the Queen formally

handed it over as part

0:22:210:22:24

of the Royal Navy fleet.

0:22:240:22:25

But it's been 20 years

since Her Majesty bid farewell

0:22:250:22:28

to another vessel that was once

close to her heart.

0:22:280:22:30

Gyles has been aboard.

0:22:300:22:32

I'm in a place with time -- where

time stands still, because this is

0:22:360:22:42

the Royal yacht Britannia. And one

minute past three is the time that

0:22:420:22:46

the Queen left this ship for the

very last time. It was an emotional

0:22:460:22:50

departure. 20 years ago, on the 12th

of November, 1997, the Queen was

0:22:500:22:58

seen to shed a tear in public. It

happened as she made her a final

0:22:580:23:01

farewell to her beloved Britannia

and the 240 strong crew,

0:23:010:23:08

affectionately known as Yachties.

Her Majesty's yacht was

0:23:080:23:17

decommissioned and took up a final

permanent mooring here at least, in

0:23:170:23:20

Edinburgh. But what was it about

Britannia and her crew, who drew

0:23:200:23:25

such emotion from the Queen, who is

normally so reserves? Unlike the

0:23:250:23:31

other royal residences that were

bequeathed to the team Britannia was

0:23:310:23:37

different. It was all approved by

Queen and Prince Philip. It wasn't a

0:23:370:23:42

residence, it's a place where the

couple's personal taste could be

0:23:420:23:45

seen and in the Queen's own words,

it was the only place she could

0:23:450:23:49

truly relax. The Royal yacht's

maiden voyage was from Portsmouth to

0:23:490:23:53

Malta on the 14th of April, 1954.

Over the next four decades the

0:23:530:24:00

Royals a refuge from the public eye.

During long voyages Royals, and the

0:24:000:24:06

Britannia's Yachties would form a

tight-knit bond and now every year

0:24:060:24:09

many of those Yachties returned to

Britannia to reminisce about their

0:24:090:24:13

days in royal service.

Princess and

used to come on-board. We took her

0:24:130:24:20

on her honeymoon, around the

Galapagos Islands and while she was

0:24:200:24:24

on board we had what we to have an

operetta, where we would do

0:24:240:24:28

performance. She wanted to take part

and she took part. She was dressed

0:24:280:24:32

in a taffeta skirt, straw skirt, and

she had two coconuts covering... Do

0:24:320:24:39

I need to tell you?

Strategically

placed.

Strategically placed. That

0:24:390:24:45

was it, she did a dance, she was

fantastic. She always joined in, she

0:24:450:24:49

loved it on here as well.

I'm not

surprised that is your most abiding

0:24:490:24:54

memory!

We hadn't been ashore for

quite some time!

0:24:540:24:57

LAUGHTER

Royal encounters weren't just in the

0:24:570:25:01

official steak rooms, they were

below deck as well.

The Prince and

0:25:010:25:09

Princess of Wales came into the

galley in Toronto, Canada, and the

0:25:090:25:12

boys were steering the Christmas

pudding but Harry grabbed the

0:25:120:25:16

paddle, William pulled it one way,

Harry grabbed hold of it, shoved it

0:25:160:25:19

round the other way and it splashed.

Everybody looking down at their

0:25:190:25:25

white T-shirts, now covered in bits

of cake batter. We all burst out

0:25:250:25:29

laughing, unbeknownst Paul Will

Young was sat there trying to stop

0:25:290:25:32

crying because he had brandy in his

eyes. -- poor William was sat there

0:25:320:25:39

trying to stop cry. I was like a

Cheshire cat, smiling and laughing,

0:25:390:25:43

and we realised the future king was

crying and feeling an absolute heel.

0:25:430:25:47

That was one of those moments.

Many

Yachties have fond memories of the

0:25:470:25:55

Queen herself.

My job was to be in

the royal apartments of the Royal

0:25:550:26:00

Stuart, to serve Her Majesty and the

Royal family when they were on

0:26:000:26:02

board. If it was guests, it would

beat Stuart French. Can I make tea,

0:26:020:26:08

please. Did the Duke of Edinburgh

call you Froggy?

He did.

You Froggy?

0:26:080:26:14

He did.

Your Froggy to the Duke of

Edinburgh.

You were Stuart French to

0:26:140:26:22

Her Majesty. Special moments, being

around the Royal family, it was a

0:26:220:26:26

special time for me. These memories

abroad the Britannia would be their

0:26:260:26:31

last because by the end of the 1990s

both the Conservatives and the new

0:26:310:26:35

Labour government deemed yacht's

annual costs to be just too

0:26:350:26:39

expensive, and she was

decommissioned. 20 years have

0:26:390:26:43

passed. There are a few salty souls

who refused to let their memories of

0:26:430:26:48

Britannia and their part in the

Private life of the Queen, drift

0:26:480:26:51

into history.

0:26:510:27:01

# those in peril peril on the sea #.

. If you are close to Edinburgh, you

0:27:080:27:16

can visit it.

I fancy that. You made

a birthday treat for the Queen?

I

0:27:160:27:23

cooked for her on her birthday. It

was a cooking competition, the great

0:27:230:27:28

British menu, the very first series,

and chefs from all over the country,

0:27:280:27:33

quite a lot of TV chefs and I won

the place to cook her dessert. I did

0:27:330:27:39

egg custard tart. 600 people, that

was a lot of tarts.

Did you get a

0:27:390:27:45

critique from her?

When we were in

the line-out, just the four chefs,

0:27:450:27:50

it was an incredible moment. It was

nerve-racking. What a presence. She

0:27:500:27:56

said she really enjoyed her

Christmas lunch.

Talking of those

0:27:560:28:01

moments, the time has come to find

out who is going to be UK City of

0:28:010:28:05

Culture 2021. Yeah, the five on the

short list are all standing by,

0:28:050:28:12

Coventry, at Belgrade Theatre. The

Paisley, at University of the West

0:28:120:28:17

of Scotland.

Stoke-on-Trent at

Staffordshire University.

0:28:170:28:23

Sunderland.

And Swansea, at The Hyst

bar. Let's say hello to Carrie. Come

0:28:230:28:30

on, let's do this!

We are on tenterhooks, aren't we? To

0:28:300:28:36

make the announcement is the

Minister for arts, heritage and

0:28:360:28:41

tourism, John Glen.

And the winner

is... Coventry.

0:28:410:28:50

CHEERING

0:28:500:28:59

Congratulations. How do you feel?

Amazing, I'm so happy for the city

0:29:030:29:09

and everyone back home. Thank you.

What's your biggest thing on the

0:29:090:29:13

wish list? You have the £3 million

grant. What are you going to do?

We

0:29:130:29:18

will celebrate youth, diversity, and

we are so excited for everybody to

0:29:180:29:22

be sent to Coventry!

They are being

sent to Coventry tonight.

0:29:220:29:27

Congratulations. The celebrations

are going to go on for some time.

0:29:270:29:30

Thank you so much. Let's give a big

cheer to Coventry!

0:29:300:29:35

APPLAUSE

Well done to Coventry. We say thank

0:29:350:29:37

you to our guests this evening, the

Masterchef professionals is on

0:29:370:29:41

tonight, HVM on BBC Two.

0:29:410:29:45

Paddy Kielty and I will be joined

by Sheridan Smith tomorrow.

0:29:450:29:48

Very excited, as she'll

be singing too.

0:29:480:29:49

Have a great evening.

0:29:490:29:54

Congratulations to Coventry, the new

City of Culture for 2021.

Good

0:29:540:29:57

night.

0:29:570:29:57

Matt Baker and Alex Jones are joined by MasterChef: The Professional judges Monica Galetti and Marcus Wareing. Plus Carrie Grant is live from Hull to announce which city will be crowned the next City of Culture in 2021.