09/09/2014 The One Show

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

will be using cutting edge prosthetics to help push their

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

we will be seeing some incredible sporting performances, from injured

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

prosthetics available. As with many fields of medical

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

Increasing numbers of servicemen coming back from the front line and

surviving amputation providing the demand for more artificial limbs.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

technology has reached the stage where bionic legs have been

successfully incorporated into normal life. The holy grail of all

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

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

was hit by a rocket propelled grenade while serving in

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

ground-breaking surgical treatment which involve relocating the

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

Andrew Garthwaite. After an intensive period retraining his

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

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

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

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

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

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

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

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

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

Fantastic. It is remarkable. And now he can

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

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

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

in business class, I have got to say!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This morning I was doing demonstration in a supermarket and I

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

nobody is over the line! Are you rubbish salesman?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Yesterday, Iwan Thomas joined hundreds of people in Liverpool all

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Merseyside Mondrian. Three, two, one...

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

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

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

their sleeves. We have a Mondrian expert in the

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

selling salted pilchards to Europe since 1755. Italians were their

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

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

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

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

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

bothered having the chilled cabinets. Desperate to find a new

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

only! And these sardines were fresh out of

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

then.