09/09/2014 The One Show


09/09/2014

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On tonight show we have one of the most recognisable chefs on this

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planet, a man famous for fish and everybody knows his name. Well, not

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everybody! You have those ingredients at home, you could use

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any root vegetable juice fancied, this is Nick's own favourite

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recipe... Rick, dear boy, my name is Rick... LAUGHTER

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Once you have seen one chef, you have seen them all! Rick Stein! Your

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first ever television appearance, back in 1984. How did they find you,

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where did they find you? I had one a little award for the best restaurant

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in England, and the local... A little award? That is a big one! It

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was not an award which carried on years and years, they did it only

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once, the Sunday Times, but I want it, and once I had won it, I was

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able to get the local BBC in Plymouth to come down and interview

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me about the award. The girl they are, she had a word with the

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director, David Prichard, she was called Sue King. He said, we may as

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well go and try that with Floyd, but I knew him already, he came to the

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restaurant. I really looked up to him, because he had a restaurant in

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Provence. A British guy, with a restaurant in Provence! He was a

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hero! He taught me how to make French fish soup, and all sorts. So

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when he called mean it... Was he winding you up? Yes he was! Was he a

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good guy to work with? Was he a bit mad? He was a bit mad and he did

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like to drink, it is fair to say that! But, he was... You had a

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feeling that things were happening around him, things were moving on.

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He was the first to make cooking blokey. We had Delia Smith, she was

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great, but Keith was that the boys. You know? We're looking forward to

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chatting with you about your new book, number 20, if you can believe

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it. And we will put you to work in the kitchen, we will get you to cut

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a little fish that has made a bit of a comeback, the pilchard! Are they

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even still called pilchards? All will be revealed! Brits cooking tea,

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that is fantastic. Tomorrow night we live from the Olympic Park, when we

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join Prince Harry for the opening ceremony of the Invictus Games. We

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will be meeting the brave servicemen and women taking part, many of them

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will be using cutting edge prosthetics to help push their

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bodies to the absolute limit. This week during the Invictus Games,

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we will be seeing some incredible sporting performances, from injured

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servicemen and women, many of them using some of the most advanced

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prosthetics available. As with many fields of medical

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science, the prostatic revolution was powered by both world wars.

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Increasing numbers of servicemen coming back from the front line and

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surviving amputation providing the demand for more artificial limbs.

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Mike, and Allen, both served their country, both lost a limb on the

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battlefield. In the 68 years between their injuries, medicine and

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technology have moved on. I have a couple of different things. This one

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is like my day leg and my work leg. They have different functions. Is

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that plastic? It is a rubber foot, they make it look like a foot as

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well! I have the same thing but it is plastic. The good thing, when

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they came in, because before that, it was wooden. If any rain got into

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it, this sticky stuff came apart. It went all over the flipping place!

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The MoD has made a commitment in the last two years to making sure that

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our injured soldiers have the access to the best pathetic science can

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offer. This is the latest technology on the market, microprocessor and

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knee, it has a lot of functions built into it that I would take for

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granted as a human being. -- microprocessor knee. This is

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something completely new for amputees. We have a couple of very

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complex valves, they block and hold the leg, they release it. We have

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sensors talking to censor talking to sensors... All of that happened 100

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times every second. That kind of intuitive technology is a great

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asset for anybody who has got to wear them. Modern lower limb

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technology has reached the stage where bionic legs have been

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successfully incorporated into normal life. The holy grail of all

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prosthetics, mimicking a much more complex body part, the human hand.

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In September, 2010, Corporal Andrew Garfield, lost his right arm when he

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was hit by a rocket propelled grenade while serving in

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Afghanistan. He is the first person in the UK to undergrowth

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ground-breaking surgical treatment which involve relocating the

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remaining nerve endings from his arm onto his chest muscles. -- Cpl

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Andrew Garthwaite. After an intensive period retraining his

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brain, news now able to operate one of the most advanced robotic dance

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in the world, with only his thoughts. Words cannot describe

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this, the armour sat on a table, all put together, I was hooked up by a

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cable, in a separate room! I thought about raising my elbow and the arm

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came up! I thought it was absolutely fantastic! I had a working arm

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again. When I wear this, it feels as though it is a part of me. It is

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like sensory feedback. To be able to pick up something that is going to

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be hot, something cold, and get that feedback, through a prosthetic limb,

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back to my chest, my nervous system... It is something else!

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Fantastic. It is remarkable. And now he can

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feel whether something is hot or cold. I remember, he was on the

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plane back from Australia, won't you, and you were sitting next to

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somebody who is taking part. Sitting across the aisle from someone, I was

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in business class, I have got to say!

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in business class, I have got to prosthetics, all the trip, about

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rivets and innovations. I was just overwhelmed by how hard it was for

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him to do something like get up and go to the toilet in the middle of

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the night, it was... I became so aware of what it means. He had lost

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both legs. A kiwi, in Afghanistan. He said to me, I was on the inside,

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the window seat, he said "just move my leg if you want to get up" and I

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did not know what he meant, and I woke up and there was his leg!

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Lifted it up, it was very heavy. And I thought, goodness, they are really

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brave boys. It is a terrific lot to have to live with. Did you find out

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in which event he is competing? I did not because I did not know much

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about the games but then I saw the programme yesterday and I thought, I

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should have known! Because he said he was going over for the Invictus

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Games. I asked him where he had lost his legs but I did not ask how...

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You know? It is going to be a great four days. The opening ceremony,

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coming up soon. You were in Australia, talking about the new

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book, Fish and Shellfish. This is book number 20, it must be difficult

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to put a new slide with a new book, why is this one different? It is not

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different, I have done a similar book, 15 years ago. This one, it is

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totally revised, with new recipes. Basically I have learned a lot more

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in the last 15 years, I have picked up more techniques, things like

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making sushi me, and Indian recipes as well. Indonesian recipes. I

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wanted to get back into doing seafood. In Australia I was doing

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the book tour, and I must have done 29 little radio stations, you do

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them back to back. The 1 question they all ask, a lot of them say: "A

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lot of people find fish very difficult to cook, what are your

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tips?" And I said, what is difficult! It is not like meat,

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where some is tough and some is not. Put it in a pan and fry it! LAUGHTER

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Your new book could be just one page! You have a section which is

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for beginners, how to fill it the fish, how to cook it am a very handy

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for somebody like me. I have been through all of those, some of the

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techniques are beyond most people, I like to have them in there. There is

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one for skinning and he'll Not too many people are going to be doing

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that. -- skinning an eel. The bloke who did it, tattooed onto his

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finger, I see Kay, everybody thought it was Rick... -- the letters I C K.

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It was home-made tatties! It wasn't mine! You do these culinary

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expeditions, as you call them, learning different techniques, but

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what is it about food that will break down all of those barriers? It

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is just simple, everyday we have got to eat. People ask me, it surely you

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get fed up, why are you so enthusiastic? Everyday I am hungry!

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This morning I was doing demonstration in a supermarket and I

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was enjoying it, it was before 12pm and I thought, lunch time in a

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minute! Begin cooking and you think, this is such fun! Everybody should

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love cooking and eating because we have to do it. We will be eating

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very shortly. We are, you will be making tea for us. Rick's new book,

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Fish and Shellfish, out now. Next up, Theo Paphitis has been doing

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some travelling around the UK, checking up on British businesses,

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and tonight, he meets a couple of budding entrepreneurs with a novel

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idea. Will the wheels fall off the business model before they have even

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got out of first gear? Advertising is a crucial part of every

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successful business. But it does not come cheap. It is reckoned UK firms

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spend a whopping ?17 billion on advertising campaigns last year.

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They are everywhere: Billboards, buses, buildings... Taxes, and now

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they can be on your car! Wedge taxi cabs. These university graduates are

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the brains behind car quid, a novel way for companies to advertise and

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motorists to learn a couple of quid into the bargain. We connect

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advertisers with car owners, and in the process, we put adverts on their

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car. It is a great way of earning extra money without changing the way

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they use their car. It is also about where it is parked, busy street?

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Corporate car park? Citizen to location? These all affect the

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value. We got these stickers made up, you need to get the right

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drivers. Some companies can specify the kind of driver that you have and

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where they are parked, we handle that. 4000 motorists have already

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signed up after several national newspapers wrote articles. It is not

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difficult to see why when you can earn up to ?100 every month just

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from sticking an advertising and on the side of your car but there is a

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big problem: Advertisers! No advertisers, not yet. Thousand

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drivers waiting for you to ring them and you have not wrong one yet

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because you do not have any advertisers. -- you have not run any

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of them. It is a lengthy process: Speaking with the marketing team,

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getting back to us, it takes time. It has been six months and still

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nobody is over the line! Are you rubbish salesman?

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I want to see whether there is an appetite for this idea. I want to

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see whether there is an appetite for this idea. I'm sending them out onto

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the great British high street. You choose the card... I am not 100%

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sure... Will these local businesses pay ?150 per car, for this kind of

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advertising? You would be one of the first on the scheme. It does sound

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interesting. I think that the boys are starting to get the hang of

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this. Is this something you could be interested in? Definitely, sounds

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pretty good, fantastic. Anti-of interest but nobody has signed on

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the dotted line. Things may be looking up. -- there has been plenty

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of interest. Today they have managed to bag a meeting with a major

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car-rental camp. It is interesting way of getting in front of an

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audience. People who own cars, people who live next door to people

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who own cars. It is crunch time and they have progress properly, I'm

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glad to say, they have done well, the pitch seems to be going well.

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The thing I like about this... We have got the messaging for the

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owners about saving money... This could be a seriously lucrative

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contract for car quid. And getting a huge brand on board could help

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entice other advertisers. What is the cost per month? ?160 every

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month. I'm keen to find out how they have got on. Spill the beans, what

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happened? It went very well and we got the contract. ?7,000. Great

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start. You need to focus on niche markets. You know your drivers. You

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know their demographic. You know exactly what they are going to do.

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That is what advertisers are aiming for. They want to target their

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money. For example, there might be a drinks maker, a healthy drink maker,

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who would like to target office workers and we can give them

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exposure in office car park so that the brand is targeted at the right

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people and it is finding this that we need to focus on going forward.

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When I see you in a few months time, brilliant, you will not just have

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one contract, you will have... Quite a view? And if you do not... ? I

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think that you are going to have to make sure it happens! Yes! That is

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right. I am now confident that they understand how to market their own

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business, what I shall be back to check up on them later in the year.

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Theo joins us now. How are you feeling about the referendum, 18th

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September? You have businesses in Scotland. I have. I have 20 shops in

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Scotland. And it's the unknown consequences. We don't know, even if

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they vote "yes", we don't know what happens afterwards. You can't plan.

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Businesses don't like uncertainty. We are all a bit shaky. We will have

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to wait and see. Do you feel like you are bracing yourself?

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Absolutely. We don't know how it will affect our colleagues at work

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in our stores. We don't know whether the businesses will be viable

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afterwards, or better. It's their right to decide. I wish we had more

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certainty about what will happen if they say "yes". Your business

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empire, Rick, continues to grow in Padstow, or Padstein, as it is

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known! Four restaurant, a cookery school. Does business give you the

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same buzz as cooking? It does now. It is a lot of work? It is. I tell

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you what it does give me - influencing younger people to cook.

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I'm too old for my kitchens now. They are too busy and they are

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different. How often do you get in and cook? I don't do a service. I do

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go in and say, "This is not working." What I mostly do is

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develop recipes now and not just for the books, but also for the

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restaurant. I am still cooking all the time. It is quite a creative

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role you have got? It is good. I say to people, you have to put in your

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time as a chef but you don't have to spend the rest of your life doing

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it. I think if you are in a busy kitchen, by the time you hit 50, it

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is time to move on. Theo, news on the Royal baby. Everyone seems to be

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cashing in on this? It is a brilliant feel-good factor. When you

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get a feel-good factor, everybody feels better, there is more

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productivity. It is good. You are rubbing your hands? I love to see

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people - rubbing my hands? I love to see people feeling good. Like

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babies. I'm a grandfather for the first time. Congratulations.

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Yesterday, Iwan Thomas joined hundreds of people in Liverpool all

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attempting to create a giant piece of art inspired by Mondrian. Now, it

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is time for the big reveal. Peit Mondrian was a founding father

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of abstract art and one of the most famous painters of the 20th Century.

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You will know his work, which has influenced architecture, fashion and

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design. What you might not know is the artist connection to the city of

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Liverpool. In 1940, the city was a gateway to America and Mondrian came

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here to leave war-torn Europe behind and set sail for a new life. Now, 70

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years on, the city is hosting a major exhibition of Mondrian's work

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and the people of Liverpool and The One Show are going to put on a

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special tribute from right here. It is no ordinary tribute! For the past

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four weeks, an army of people from across the city have been preparing

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for something spectacular. Their job is to fill this 750-square-metre

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canvas and create a living tribute to the artist on a massive scale.

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Steven Graham is the designer behind the event. It will be an enormous,

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living, work of art. We are trying to create something akin to a

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Mondrian-inspired painting. If it goes well, it will resemble this

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piece of art? I hope we will get the white, the yellow, the blue and the

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red with enough people to populate these squares. Good luck. Thank you.

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Filling the canvas are hundreds of people from all over Liverpool, who

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will be representing each of the four colours that make up the

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Mondrian-inspired artwork. This riot of colour wouldn't be complete

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without a musical accompaniment. We are a choir. We fill in one of the

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white squares later on. Did you know much about Mondrian? I had seen some

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of his pictures. It is great to find out more by being involved today and

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being part of the community. They are not alone. Making up the red

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block is the Pagoda Arts Community Centre. The colour red is for

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Liverpool and also for China. For the Scousers! These knitters have

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been working around-the-clock to prepare for the big day. We have

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knitted a giant blanket. Weeks of planning have come down to this

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moment. Everyone excited? ALL: Yes! Have a good day.

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Everyone is turning up. There's lots of colour, noise. This is our one

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chance. We haven't rehearsed. Individual groups have rehearsed.

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Within minutes, the canvas becomes a complete riot of colour and sound.

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It's time to create some order out of chaos and unveil Liverpool's own

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Merseyside Mondrian. Three, two, one...

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You don't see that every day. Hundreds of people from one

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community coming together in harmony to make some human art. I think Peit

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Mondrian would be proud today. And they have a little surprise left up

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their sleeves. We have a Mondrian expert in the

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studio. You used to have one? Not exactly. I had a Mondrian poster in

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my room at Oxford. I was looking at those, they have a sort of

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familiarity, you know. Everybody knows the design. They do. Yeah. We

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have created a mini Padstow. Isn't it nice? We have a kitchen. We have

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a table over there. We are going to ask you to prepare a special recipe

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from your book, which is cooking these, pilchards. Well, pilchards

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they were. Sardines... Yes. This is a triumph of marketing. Yes. It was

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done by a Cornishman who said, "Let's call them sardines."

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Pilchards are adult sardines. It is a nicer word. One, two, three, four,

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five, six, seven, eight. Theo is very hungry. Mrs P said I had to say

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they were brilliant! We have enough. That is good. Very quickly, what are

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you going to do? I'm going to grill them. I have skewered them in that

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way. When you eat them, you hold them like that. Delicious. Making a

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dressing. You have four minutes, so don't rush too much. While Rick gets

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grilling, here's the history of how this humble little fish nearly swam

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off our shelves forever. This is Newlyn, the second largest

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fishing port in England. At this time of year, they are fishing for

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pilchards. I remember tin pilchards in tomato sauce from my student

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days. Pilchards have had a makeover and they are now sold as Cornish

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sardines. Pilchards on the tin is now rather rare. Newlyn has been

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selling salted pilchards to Europe since 1755. Italians were their

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biggest buyers. By 2005, the trade was in trouble. What put the

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pilchard business in jeopardy? The EU rules, where they don't accept

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little productions, 500 years of keeping the fish in salt wasn't

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enough. They didn't like the wooden boxes which let the fish breathe.

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2005, the Italian end, they started not buying because they couldn't be

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bothered having the chilled cabinets. Desperate to find a new

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market, Nick decided to offer fresh pilchards to the supermarkets. M

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happened to ring and asked if I could supply them with some French

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sardines. I thought OK. I sent them fresh Cornish pilchards. They were

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amazed at the quality. Then we basically worked over a few months

:24:52.:24:57.

and it became Cornish sardines. What is the difference between a pilchard

:24:58.:25:02.

and a sardine? Nothing. It's the same stock from Morocco to Cornwall.

:25:03.:25:07.

There is little differences to do with latitude, the size and the

:25:08.:25:11.

shape of them. But they are the same fish. From a marketing point of

:25:12.:25:15.

view, you imagine tins with pilchards, and you imagine barbecues

:25:16.:25:22.

and sunshine with sardines. Is pilchard another word for sardines?

:25:23.:25:26.

Yes. The name change turned the industry around. Demand for sardines

:25:27.:25:31.

had dwindled to seven tonnes a year. Now, it is 3,000 tonnes. If you can

:25:32.:25:38.

find them! How do you find the sardines? We find them with the

:25:39.:25:43.

sonar. It scans the surface to the seabed. You can see where they are?

:25:44.:25:52.

Yes. Using stealth to catch a fish. You have to think like a fish. Do

:25:53.:25:56.

you think like a sardine? Probably not. I might be getting close. Are

:25:57.:26:02.

we getting some action out there? He's engaged in fishing. The White

:26:03.:26:10.

Heather shot its nets out ten minutes ago. We are sure they have

:26:11.:26:13.

fish in the net because of the gulls. They are pulling the net back

:26:14.:26:17.

in. There's probably three tonnes of sardine in there. We will have to

:26:18.:26:22.

see. On this occasion, it's a false alarm. What just happened? He let

:26:23.:26:27.

the end of the net go, which means there is no fish in the net. That is

:26:28.:26:41.

why it is called fishing! Overnight, the tide of fortune changed. By

:26:42.:26:45.

morning, sardines had made it to market. Whether you call them

:26:46.:26:50.

pilchards, or sardines, they are delicious. I have been converted to

:26:51.:26:55.

the variety in tomato sauce. Those in cans, those are for emergencies

:26:56.:26:59.

only! And these sardines were fresh out of

:27:00.:27:03.

the Cornish waters this morning. They were. Do you find lots of

:27:04.:27:07.

people come into the restaurant for sardines? I do. I think - they don't

:27:08.:27:17.

smell too bad now. No. They smell - it smells like my grandparents'

:27:18.:27:22.

house in here! She will be in bits when she sees this. What is in this

:27:23.:27:27.

dressing? It is just - it is not a dressing. It is just a bit of oil,

:27:28.:27:34.

some capers, olives, parsley, garlic and rosemary. It is almost just

:27:35.:27:41.

plain grilled sardines. You have to have a bit of lemon. I will scatter

:27:42.:27:47.

those over the end. Nearly done. We will get the plate. Theo is

:27:48.:27:52.

salivating! I am! We will ask you, when you taste these, to tell us how

:27:53.:27:56.

much you would be prepared to pay for them in a restaurant. Right. OK.

:27:57.:28:04.

These are a starter, Rick? You would have a couple. What sort of

:28:05.:28:10.

restaurant? Posh? Mid-range. What other fish... 30 seconds, Rick.

:28:11.:28:21.

Mackerel. If you can get these fish fresh... We need the dressing. We

:28:22.:28:29.

have 20 seconds left! Go! There you go. It might be a bit hot. Don't

:28:30.:28:41.

worry about that(!) They are lovely. That would be ?15. Thank you, Rick.

:28:42.:28:46.

Fish and Shellfish is out now. We will be back tomorrow with an

:28:47.:28:49.

hour-long special from the Olympic Park to mark the start of the

:28:50.:28:53.

Invictus Games. We will be covering the dazzling Opening Ceremony and we

:28:54.:28:59.

will meet the man who has made it all possible, Prince Harry. See you

:29:00.:29:01.

then.

:29:02.:29:04.

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