:00:24. > :00:29.On tonight show we have one of the most recognisable chefs on this
:00:30. > :00:34.planet, a man famous for fish and everybody knows his name. Well, not
:00:35. > :00:38.everybody! You have those ingredients at home, you could use
:00:39. > :00:45.any root vegetable juice fancied, this is Nick's own favourite
:00:46. > :00:50.recipe... Rick, dear boy, my name is Rick... LAUGHTER
:00:51. > :00:56.Once you have seen one chef, you have seen them all! Rick Stein! Your
:00:57. > :01:03.first ever television appearance, back in 1984. How did they find you,
:01:04. > :01:08.where did they find you? I had one a little award for the best restaurant
:01:09. > :01:14.in England, and the local... A little award? That is a big one! It
:01:15. > :01:18.was not an award which carried on years and years, they did it only
:01:19. > :01:22.once, the Sunday Times, but I want it, and once I had won it, I was
:01:23. > :01:29.able to get the local BBC in Plymouth to come down and interview
:01:30. > :01:32.me about the award. The girl they are, she had a word with the
:01:33. > :01:38.director, David Prichard, she was called Sue King. He said, we may as
:01:39. > :01:44.well go and try that with Floyd, but I knew him already, he came to the
:01:45. > :01:50.restaurant. I really looked up to him, because he had a restaurant in
:01:51. > :01:54.Provence. A British guy, with a restaurant in Provence! He was a
:01:55. > :02:01.hero! He taught me how to make French fish soup, and all sorts. So
:02:02. > :02:06.when he called mean it... Was he winding you up? Yes he was! Was he a
:02:07. > :02:11.good guy to work with? Was he a bit mad? He was a bit mad and he did
:02:12. > :02:16.like to drink, it is fair to say that! But, he was... You had a
:02:17. > :02:24.feeling that things were happening around him, things were moving on.
:02:25. > :02:29.He was the first to make cooking blokey. We had Delia Smith, she was
:02:30. > :02:35.great, but Keith was that the boys. You know? We're looking forward to
:02:36. > :02:40.chatting with you about your new book, number 20, if you can believe
:02:41. > :02:44.it. And we will put you to work in the kitchen, we will get you to cut
:02:45. > :02:53.a little fish that has made a bit of a comeback, the pilchard! Are they
:02:54. > :02:57.even still called pilchards? All will be revealed! Brits cooking tea,
:02:58. > :03:02.that is fantastic. Tomorrow night we live from the Olympic Park, when we
:03:03. > :03:06.join Prince Harry for the opening ceremony of the Invictus Games. We
:03:07. > :03:09.will be meeting the brave servicemen and women taking part, many of them
:03:10. > :03:10.will be using cutting edge prosthetics to help push their
:03:11. > :03:19.bodies to the absolute limit. This week during the Invictus Games,
:03:20. > :03:23.we will be seeing some incredible sporting performances, from injured
:03:24. > :03:25.servicemen and women, many of them using some of the most advanced
:03:26. > :03:33.prosthetics available. As with many fields of medical
:03:34. > :03:38.science, the prostatic revolution was powered by both world wars.
:03:39. > :03:42.Increasing numbers of servicemen coming back from the front line and
:03:43. > :03:48.surviving amputation providing the demand for more artificial limbs.
:03:49. > :03:53.Mike, and Allen, both served their country, both lost a limb on the
:03:54. > :03:58.battlefield. In the 68 years between their injuries, medicine and
:03:59. > :04:03.technology have moved on. I have a couple of different things. This one
:04:04. > :04:10.is like my day leg and my work leg. They have different functions. Is
:04:11. > :04:14.that plastic? It is a rubber foot, they make it look like a foot as
:04:15. > :04:18.well! I have the same thing but it is plastic. The good thing, when
:04:19. > :04:29.they came in, because before that, it was wooden. If any rain got into
:04:30. > :04:34.it, this sticky stuff came apart. It went all over the flipping place!
:04:35. > :04:37.The MoD has made a commitment in the last two years to making sure that
:04:38. > :04:43.our injured soldiers have the access to the best pathetic science can
:04:44. > :04:47.offer. This is the latest technology on the market, microprocessor and
:04:48. > :04:56.knee, it has a lot of functions built into it that I would take for
:04:57. > :04:59.granted as a human being. -- microprocessor knee. This is
:05:00. > :05:03.something completely new for amputees. We have a couple of very
:05:04. > :05:09.complex valves, they block and hold the leg, they release it. We have
:05:10. > :05:14.sensors talking to censor talking to sensors... All of that happened 100
:05:15. > :05:17.times every second. That kind of intuitive technology is a great
:05:18. > :05:21.asset for anybody who has got to wear them. Modern lower limb
:05:22. > :05:23.technology has reached the stage where bionic legs have been
:05:24. > :05:30.successfully incorporated into normal life. The holy grail of all
:05:31. > :05:36.prosthetics, mimicking a much more complex body part, the human hand.
:05:37. > :05:40.In September, 2010, Corporal Andrew Garfield, lost his right arm when he
:05:41. > :05:43.was hit by a rocket propelled grenade while serving in
:05:44. > :05:48.Afghanistan. He is the first person in the UK to undergrowth
:05:49. > :05:52.ground-breaking surgical treatment which involve relocating the
:05:53. > :05:57.remaining nerve endings from his arm onto his chest muscles. -- Cpl
:05:58. > :06:02.Andrew Garthwaite. After an intensive period retraining his
:06:03. > :06:05.brain, news now able to operate one of the most advanced robotic dance
:06:06. > :06:11.in the world, with only his thoughts. Words cannot describe
:06:12. > :06:15.this, the armour sat on a table, all put together, I was hooked up by a
:06:16. > :06:19.cable, in a separate room! I thought about raising my elbow and the arm
:06:20. > :06:25.came up! I thought it was absolutely fantastic! I had a working arm
:06:26. > :06:33.again. When I wear this, it feels as though it is a part of me. It is
:06:34. > :06:37.like sensory feedback. To be able to pick up something that is going to
:06:38. > :06:40.be hot, something cold, and get that feedback, through a prosthetic limb,
:06:41. > :06:44.back to my chest, my nervous system... It is something else!
:06:45. > :06:51.Fantastic. It is remarkable. And now he can
:06:52. > :06:57.feel whether something is hot or cold. I remember, he was on the
:06:58. > :07:01.plane back from Australia, won't you, and you were sitting next to
:07:02. > :07:04.somebody who is taking part. Sitting across the aisle from someone, I was
:07:05. > :07:08.in business class, I have got to say!
:07:09. > :07:13.in business class, I have got to prosthetics, all the trip, about
:07:14. > :07:17.rivets and innovations. I was just overwhelmed by how hard it was for
:07:18. > :07:22.him to do something like get up and go to the toilet in the middle of
:07:23. > :07:27.the night, it was... I became so aware of what it means. He had lost
:07:28. > :07:33.both legs. A kiwi, in Afghanistan. He said to me, I was on the inside,
:07:34. > :07:37.the window seat, he said "just move my leg if you want to get up" and I
:07:38. > :07:42.did not know what he meant, and I woke up and there was his leg!
:07:43. > :07:47.Lifted it up, it was very heavy. And I thought, goodness, they are really
:07:48. > :07:53.brave boys. It is a terrific lot to have to live with. Did you find out
:07:54. > :07:57.in which event he is competing? I did not because I did not know much
:07:58. > :08:01.about the games but then I saw the programme yesterday and I thought, I
:08:02. > :08:05.should have known! Because he said he was going over for the Invictus
:08:06. > :08:11.Games. I asked him where he had lost his legs but I did not ask how...
:08:12. > :08:15.You know? It is going to be a great four days. The opening ceremony,
:08:16. > :08:19.coming up soon. You were in Australia, talking about the new
:08:20. > :08:22.book, Fish and Shellfish. This is book number 20, it must be difficult
:08:23. > :08:27.to put a new slide with a new book, why is this one different? It is not
:08:28. > :08:34.different, I have done a similar book, 15 years ago. This one, it is
:08:35. > :08:38.totally revised, with new recipes. Basically I have learned a lot more
:08:39. > :08:42.in the last 15 years, I have picked up more techniques, things like
:08:43. > :08:48.making sushi me, and Indian recipes as well. Indonesian recipes. I
:08:49. > :08:54.wanted to get back into doing seafood. In Australia I was doing
:08:55. > :08:58.the book tour, and I must have done 29 little radio stations, you do
:08:59. > :09:03.them back to back. The 1 question they all ask, a lot of them say: "A
:09:04. > :09:07.lot of people find fish very difficult to cook, what are your
:09:08. > :09:12.tips?" And I said, what is difficult! It is not like meat,
:09:13. > :09:19.where some is tough and some is not. Put it in a pan and fry it! LAUGHTER
:09:20. > :09:23.Your new book could be just one page! You have a section which is
:09:24. > :09:29.for beginners, how to fill it the fish, how to cook it am a very handy
:09:30. > :09:33.for somebody like me. I have been through all of those, some of the
:09:34. > :09:39.techniques are beyond most people, I like to have them in there. There is
:09:40. > :09:46.one for skinning and he'll Not too many people are going to be doing
:09:47. > :09:50.that. -- skinning an eel. The bloke who did it, tattooed onto his
:09:51. > :10:02.finger, I see Kay, everybody thought it was Rick... -- the letters I C K.
:10:03. > :10:05.It was home-made tatties! It wasn't mine! You do these culinary
:10:06. > :10:09.expeditions, as you call them, learning different techniques, but
:10:10. > :10:15.what is it about food that will break down all of those barriers? It
:10:16. > :10:22.is just simple, everyday we have got to eat. People ask me, it surely you
:10:23. > :10:25.get fed up, why are you so enthusiastic? Everyday I am hungry!
:10:26. > :10:29.This morning I was doing demonstration in a supermarket and I
:10:30. > :10:33.was enjoying it, it was before 12pm and I thought, lunch time in a
:10:34. > :10:40.minute! Begin cooking and you think, this is such fun! Everybody should
:10:41. > :10:45.love cooking and eating because we have to do it. We will be eating
:10:46. > :10:51.very shortly. We are, you will be making tea for us. Rick's new book,
:10:52. > :10:55.Fish and Shellfish, out now. Next up, Theo Paphitis has been doing
:10:56. > :10:58.some travelling around the UK, checking up on British businesses,
:10:59. > :11:03.and tonight, he meets a couple of budding entrepreneurs with a novel
:11:04. > :11:10.idea. Will the wheels fall off the business model before they have even
:11:11. > :11:14.got out of first gear? Advertising is a crucial part of every
:11:15. > :11:19.successful business. But it does not come cheap. It is reckoned UK firms
:11:20. > :11:24.spend a whopping ?17 billion on advertising campaigns last year.
:11:25. > :11:28.They are everywhere: Billboards, buses, buildings... Taxes, and now
:11:29. > :11:37.they can be on your car! Wedge taxi cabs. These university graduates are
:11:38. > :11:40.the brains behind car quid, a novel way for companies to advertise and
:11:41. > :11:45.motorists to learn a couple of quid into the bargain. We connect
:11:46. > :11:51.advertisers with car owners, and in the process, we put adverts on their
:11:52. > :11:55.car. It is a great way of earning extra money without changing the way
:11:56. > :12:00.they use their car. It is also about where it is parked, busy street?
:12:01. > :12:05.Corporate car park? Citizen to location? These all affect the
:12:06. > :12:11.value. We got these stickers made up, you need to get the right
:12:12. > :12:15.drivers. Some companies can specify the kind of driver that you have and
:12:16. > :12:21.where they are parked, we handle that. 4000 motorists have already
:12:22. > :12:24.signed up after several national newspapers wrote articles. It is not
:12:25. > :12:27.difficult to see why when you can earn up to ?100 every month just
:12:28. > :12:33.from sticking an advertising and on the side of your car but there is a
:12:34. > :12:38.big problem: Advertisers! No advertisers, not yet. Thousand
:12:39. > :12:43.drivers waiting for you to ring them and you have not wrong one yet
:12:44. > :12:47.because you do not have any advertisers. -- you have not run any
:12:48. > :12:51.of them. It is a lengthy process: Speaking with the marketing team,
:12:52. > :12:55.getting back to us, it takes time. It has been six months and still
:12:56. > :13:00.nobody is over the line! Are you rubbish salesman?
:13:01. > :13:05.I want to see whether there is an appetite for this idea. I want to
:13:06. > :13:10.see whether there is an appetite for this idea. I'm sending them out onto
:13:11. > :13:17.the great British high street. You choose the card... I am not 100%
:13:18. > :13:23.sure... Will these local businesses pay ?150 per car, for this kind of
:13:24. > :13:28.advertising? You would be one of the first on the scheme. It does sound
:13:29. > :13:32.interesting. I think that the boys are starting to get the hang of
:13:33. > :13:37.this. Is this something you could be interested in? Definitely, sounds
:13:38. > :13:42.pretty good, fantastic. Anti-of interest but nobody has signed on
:13:43. > :13:46.the dotted line. Things may be looking up. -- there has been plenty
:13:47. > :13:50.of interest. Today they have managed to bag a meeting with a major
:13:51. > :13:56.car-rental camp. It is interesting way of getting in front of an
:13:57. > :14:01.audience. People who own cars, people who live next door to people
:14:02. > :14:04.who own cars. It is crunch time and they have progress properly, I'm
:14:05. > :14:09.glad to say, they have done well, the pitch seems to be going well.
:14:10. > :14:15.The thing I like about this... We have got the messaging for the
:14:16. > :14:19.owners about saving money... This could be a seriously lucrative
:14:20. > :14:23.contract for car quid. And getting a huge brand on board could help
:14:24. > :14:30.entice other advertisers. What is the cost per month? ?160 every
:14:31. > :14:36.month. I'm keen to find out how they have got on. Spill the beans, what
:14:37. > :14:41.happened? It went very well and we got the contract. ?7,000. Great
:14:42. > :14:47.start. You need to focus on niche markets. You know your drivers. You
:14:48. > :14:51.know their demographic. You know exactly what they are going to do.
:14:52. > :14:56.That is what advertisers are aiming for. They want to target their
:14:57. > :15:00.money. For example, there might be a drinks maker, a healthy drink maker,
:15:01. > :15:03.who would like to target office workers and we can give them
:15:04. > :15:06.exposure in office car park so that the brand is targeted at the right
:15:07. > :15:10.people and it is finding this that we need to focus on going forward.
:15:11. > :15:14.When I see you in a few months time, brilliant, you will not just have
:15:15. > :15:21.one contract, you will have... Quite a view? And if you do not... ? I
:15:22. > :15:27.think that you are going to have to make sure it happens! Yes! That is
:15:28. > :15:30.right. I am now confident that they understand how to market their own
:15:31. > :15:36.business, what I shall be back to check up on them later in the year.
:15:37. > :15:43.Theo joins us now. How are you feeling about the referendum, 18th
:15:44. > :15:48.September? You have businesses in Scotland. I have. I have 20 shops in
:15:49. > :15:54.Scotland. And it's the unknown consequences. We don't know, even if
:15:55. > :16:00.they vote "yes", we don't know what happens afterwards. You can't plan.
:16:01. > :16:05.Businesses don't like uncertainty. We are all a bit shaky. We will have
:16:06. > :16:09.to wait and see. Do you feel like you are bracing yourself?
:16:10. > :16:12.Absolutely. We don't know how it will affect our colleagues at work
:16:13. > :16:16.in our stores. We don't know whether the businesses will be viable
:16:17. > :16:20.afterwards, or better. It's their right to decide. I wish we had more
:16:21. > :16:25.certainty about what will happen if they say "yes". Your business
:16:26. > :16:31.empire, Rick, continues to grow in Padstow, or Padstein, as it is
:16:32. > :16:36.known! Four restaurant, a cookery school. Does business give you the
:16:37. > :16:43.same buzz as cooking? It does now. It is a lot of work? It is. I tell
:16:44. > :16:47.you what it does give me - influencing younger people to cook.
:16:48. > :16:51.I'm too old for my kitchens now. They are too busy and they are
:16:52. > :16:56.different. How often do you get in and cook? I don't do a service. I do
:16:57. > :17:04.go in and say, "This is not working." What I mostly do is
:17:05. > :17:08.develop recipes now and not just for the books, but also for the
:17:09. > :17:13.restaurant. I am still cooking all the time. It is quite a creative
:17:14. > :17:17.role you have got? It is good. I say to people, you have to put in your
:17:18. > :17:21.time as a chef but you don't have to spend the rest of your life doing
:17:22. > :17:28.it. I think if you are in a busy kitchen, by the time you hit 50, it
:17:29. > :17:33.is time to move on. Theo, news on the Royal baby. Everyone seems to be
:17:34. > :17:37.cashing in on this? It is a brilliant feel-good factor. When you
:17:38. > :17:41.get a feel-good factor, everybody feels better, there is more
:17:42. > :17:48.productivity. It is good. You are rubbing your hands? I love to see
:17:49. > :17:53.people - rubbing my hands? I love to see people feeling good. Like
:17:54. > :17:58.babies. I'm a grandfather for the first time. Congratulations.
:17:59. > :18:04.Yesterday, Iwan Thomas joined hundreds of people in Liverpool all
:18:05. > :18:14.attempting to create a giant piece of art inspired by Mondrian. Now, it
:18:15. > :18:21.is time for the big reveal. Peit Mondrian was a founding father
:18:22. > :18:26.of abstract art and one of the most famous painters of the 20th Century.
:18:27. > :18:30.You will know his work, which has influenced architecture, fashion and
:18:31. > :18:35.design. What you might not know is the artist connection to the city of
:18:36. > :18:40.Liverpool. In 1940, the city was a gateway to America and Mondrian came
:18:41. > :18:45.here to leave war-torn Europe behind and set sail for a new life. Now, 70
:18:46. > :18:48.years on, the city is hosting a major exhibition of Mondrian's work
:18:49. > :18:55.and the people of Liverpool and The One Show are going to put on a
:18:56. > :19:01.special tribute from right here. It is no ordinary tribute! For the past
:19:02. > :19:06.four weeks, an army of people from across the city have been preparing
:19:07. > :19:10.for something spectacular. Their job is to fill this 750-square-metre
:19:11. > :19:16.canvas and create a living tribute to the artist on a massive scale.
:19:17. > :19:22.Steven Graham is the designer behind the event. It will be an enormous,
:19:23. > :19:27.living, work of art. We are trying to create something akin to a
:19:28. > :19:31.Mondrian-inspired painting. If it goes well, it will resemble this
:19:32. > :19:39.piece of art? I hope we will get the white, the yellow, the blue and the
:19:40. > :19:46.red with enough people to populate these squares. Good luck. Thank you.
:19:47. > :19:49.Filling the canvas are hundreds of people from all over Liverpool, who
:19:50. > :19:55.will be representing each of the four colours that make up the
:19:56. > :20:02.Mondrian-inspired artwork. This riot of colour wouldn't be complete
:20:03. > :20:07.without a musical accompaniment. We are a choir. We fill in one of the
:20:08. > :20:12.white squares later on. Did you know much about Mondrian? I had seen some
:20:13. > :20:16.of his pictures. It is great to find out more by being involved today and
:20:17. > :20:22.being part of the community. They are not alone. Making up the red
:20:23. > :20:27.block is the Pagoda Arts Community Centre. The colour red is for
:20:28. > :20:34.Liverpool and also for China. For the Scousers! These knitters have
:20:35. > :20:40.been working around-the-clock to prepare for the big day. We have
:20:41. > :20:45.knitted a giant blanket. Weeks of planning have come down to this
:20:46. > :20:53.moment. Everyone excited? ALL: Yes! Have a good day.
:20:54. > :21:00.Everyone is turning up. There's lots of colour, noise. This is our one
:21:01. > :21:04.chance. We haven't rehearsed. Individual groups have rehearsed.
:21:05. > :21:11.Within minutes, the canvas becomes a complete riot of colour and sound.
:21:12. > :21:16.It's time to create some order out of chaos and unveil Liverpool's own
:21:17. > :21:19.Merseyside Mondrian. Three, two, one...
:21:20. > :21:36.You don't see that every day. Hundreds of people from one
:21:37. > :21:42.community coming together in harmony to make some human art. I think Peit
:21:43. > :21:43.Mondrian would be proud today. And they have a little surprise left up
:21:44. > :21:58.their sleeves. We have a Mondrian expert in the
:21:59. > :22:05.studio. You used to have one? Not exactly. I had a Mondrian poster in
:22:06. > :22:10.my room at Oxford. I was looking at those, they have a sort of
:22:11. > :22:17.familiarity, you know. Everybody knows the design. They do. Yeah. We
:22:18. > :22:22.have created a mini Padstow. Isn't it nice? We have a kitchen. We have
:22:23. > :22:27.a table over there. We are going to ask you to prepare a special recipe
:22:28. > :22:36.from your book, which is cooking these, pilchards. Well, pilchards
:22:37. > :22:43.they were. Sardines... Yes. This is a triumph of marketing. Yes. It was
:22:44. > :22:47.done by a Cornishman who said, "Let's call them sardines."
:22:48. > :22:55.Pilchards are adult sardines. It is a nicer word. One, two, three, four,
:22:56. > :23:04.five, six, seven, eight. Theo is very hungry. Mrs P said I had to say
:23:05. > :23:12.they were brilliant! We have enough. That is good. Very quickly, what are
:23:13. > :23:16.you going to do? I'm going to grill them. I have skewered them in that
:23:17. > :23:23.way. When you eat them, you hold them like that. Delicious. Making a
:23:24. > :23:30.dressing. You have four minutes, so don't rush too much. While Rick gets
:23:31. > :23:34.grilling, here's the history of how this humble little fish nearly swam
:23:35. > :23:38.off our shelves forever. This is Newlyn, the second largest
:23:39. > :23:46.fishing port in England. At this time of year, they are fishing for
:23:47. > :23:52.pilchards. I remember tin pilchards in tomato sauce from my student
:23:53. > :23:59.days. Pilchards have had a makeover and they are now sold as Cornish
:24:00. > :24:04.sardines. Pilchards on the tin is now rather rare. Newlyn has been
:24:05. > :24:09.selling salted pilchards to Europe since 1755. Italians were their
:24:10. > :24:13.biggest buyers. By 2005, the trade was in trouble. What put the
:24:14. > :24:19.pilchard business in jeopardy? The EU rules, where they don't accept
:24:20. > :24:23.little productions, 500 years of keeping the fish in salt wasn't
:24:24. > :24:28.enough. They didn't like the wooden boxes which let the fish breathe.
:24:29. > :24:31.2005, the Italian end, they started not buying because they couldn't be
:24:32. > :24:36.bothered having the chilled cabinets. Desperate to find a new
:24:37. > :24:41.market, Nick decided to offer fresh pilchards to the supermarkets. M
:24:42. > :24:46.happened to ring and asked if I could supply them with some French
:24:47. > :24:51.sardines. I thought OK. I sent them fresh Cornish pilchards. They were
:24:52. > :24:57.amazed at the quality. Then we basically worked over a few months
:24:58. > :25:02.and it became Cornish sardines. What is the difference between a pilchard
:25:03. > :25:07.and a sardine? Nothing. It's the same stock from Morocco to Cornwall.
:25:08. > :25:11.There is little differences to do with latitude, the size and the
:25:12. > :25:15.shape of them. But they are the same fish. From a marketing point of
:25:16. > :25:22.view, you imagine tins with pilchards, and you imagine barbecues
:25:23. > :25:26.and sunshine with sardines. Is pilchard another word for sardines?
:25:27. > :25:31.Yes. The name change turned the industry around. Demand for sardines
:25:32. > :25:38.had dwindled to seven tonnes a year. Now, it is 3,000 tonnes. If you can
:25:39. > :25:43.find them! How do you find the sardines? We find them with the
:25:44. > :25:52.sonar. It scans the surface to the seabed. You can see where they are?
:25:53. > :25:56.Yes. Using stealth to catch a fish. You have to think like a fish. Do
:25:57. > :26:02.you think like a sardine? Probably not. I might be getting close. Are
:26:03. > :26:10.we getting some action out there? He's engaged in fishing. The White
:26:11. > :26:13.Heather shot its nets out ten minutes ago. We are sure they have
:26:14. > :26:17.fish in the net because of the gulls. They are pulling the net back
:26:18. > :26:22.in. There's probably three tonnes of sardine in there. We will have to
:26:23. > :26:27.see. On this occasion, it's a false alarm. What just happened? He let
:26:28. > :26:41.the end of the net go, which means there is no fish in the net. That is
:26:42. > :26:45.why it is called fishing! Overnight, the tide of fortune changed. By
:26:46. > :26:50.morning, sardines had made it to market. Whether you call them
:26:51. > :26:55.pilchards, or sardines, they are delicious. I have been converted to
:26:56. > :26:59.the variety in tomato sauce. Those in cans, those are for emergencies
:27:00. > :27:03.only! And these sardines were fresh out of
:27:04. > :27:07.the Cornish waters this morning. They were. Do you find lots of
:27:08. > :27:17.people come into the restaurant for sardines? I do. I think - they don't
:27:18. > :27:22.smell too bad now. No. They smell - it smells like my grandparents'
:27:23. > :27:27.house in here! She will be in bits when she sees this. What is in this
:27:28. > :27:34.dressing? It is just - it is not a dressing. It is just a bit of oil,
:27:35. > :27:41.some capers, olives, parsley, garlic and rosemary. It is almost just
:27:42. > :27:47.plain grilled sardines. You have to have a bit of lemon. I will scatter
:27:48. > :27:52.those over the end. Nearly done. We will get the plate. Theo is
:27:53. > :27:56.salivating! I am! We will ask you, when you taste these, to tell us how
:27:57. > :28:04.much you would be prepared to pay for them in a restaurant. Right. OK.
:28:05. > :28:10.These are a starter, Rick? You would have a couple. What sort of
:28:11. > :28:21.restaurant? Posh? Mid-range. What other fish... 30 seconds, Rick.
:28:22. > :28:29.Mackerel. If you can get these fish fresh... We need the dressing. We
:28:30. > :28:41.have 20 seconds left! Go! There you go. It might be a bit hot. Don't
:28:42. > :28:46.worry about that(!) They are lovely. That would be ?15. Thank you, Rick.
:28:47. > :28:49.Fish and Shellfish is out now. We will be back tomorrow with an
:28:50. > :28:53.hour-long special from the Olympic Park to mark the start of the
:28:54. > :28:59.Invictus Games. We will be covering the dazzling Opening Ceremony and we
:29:00. > :29:01.will meet the man who has made it all possible, Prince Harry. See you
:29:02. > :29:04.then.