0:00:18 > 0:00:21Hello and welcome to the The One Show with Alex Jones...
0:00:21 > 0:00:22And Matt Baker.
0:00:22 > 0:00:25Tonight, we've got the perfect ingredient
0:00:25 > 0:00:27for a pancake day treat...
0:00:27 > 0:00:32Because there's nothing our guest doesn't know about making puddings.
0:00:32 > 0:00:36Isn't that right? I'm going to get cooking because I'm going to have a
0:00:36 > 0:00:42go at making our guest out of the pancake. Here we go! So... Here we
0:00:42 > 0:00:48go. Get the eyes in to start with, then the nose, mouth and chin, then
0:00:48 > 0:00:52the hair, we have two speed it up because it is live telly. Get all
0:00:52 > 0:00:57the skin in and we are almost there, turn up the heat, get this bachelor
0:00:57 > 0:01:03and flip it over, it's Mary Berry! CHEERING AND APPLAUSE
0:01:03 > 0:01:08How are you? What did you think of that question I want to see it
0:01:08 > 0:01:14again, it was amazing!Hang on, hang on, before everyone gets excited, a
0:01:14 > 0:01:23slight spoiler, Matt didn't really make that, it's the work of Nathan
0:01:23 > 0:01:29Shields, who has also done Martin Luther King and Michael Jackson.In
0:01:29 > 0:01:35great company!Yes. You will be pleased to know I had been making
0:01:35 > 0:01:41your recipe vote drop scones.Or Scotch pancakes.Here I am mixing it
0:01:41 > 0:01:46all together into the pan, a very hot pan. I've come along since the
0:01:46 > 0:01:54Christmas special! I've dressed it. A bit of... What is that called?
0:01:54 > 0:01:58Treacle?LAUGHTER You can put whatever you like on
0:01:58 > 0:02:05them.Here it is. Don't feel pressured to taste it, but you can.
0:02:05 > 0:02:12Do you want a cooked bit?Matthew! There you go, Mary, that might be
0:02:12 > 0:02:18all right. Only kidding! Seriously, I'm only kidding.Come on, now.
0:02:18 > 0:02:26Matt, just eat it.Put the orange on there?Yes, deranged best.Did you
0:02:26 > 0:02:32follow the recipe?Absolutely, from your book.Children to make these,
0:02:32 > 0:02:37grown-ups can make them, you need very few ingredients.If I can make
0:02:37 > 0:02:43them, you can make them!LAUGHTER In a nonstick frying pan, you don't
0:02:43 > 0:02:50need a griddle.Exactly. What are you doing?It's nice!Don't you be
0:02:50 > 0:02:58rude, it is delicious.I hate him! When it comes to traditional
0:02:58 > 0:03:01pancakes, some people have put the effort in. Don't know if you have
0:03:01 > 0:03:07seen the rainbow pancakes in the newspaper?I love a classic pancake,
0:03:07 > 0:03:14with sugar and lemon, perfect. Or Scotch pancakes.Shall we go on then
0:03:14 > 0:03:18not bother?I'm not keen on the other ones. We have a wobbly
0:03:18 > 0:03:26pancake, a Japanese recipe.It looks a bit solid.It does, not for me.
0:03:26 > 0:03:31And a pancake burger. The burger are not pancakes, they are cookies, and
0:03:31 > 0:03:40some icing. The pancakes are the buns.Different.More on those
0:03:40 > 0:03:44recipes a little later, and if you are cooking something now, a
0:03:44 > 0:03:48classical something new you need help with, e-mail a picture of
0:03:48 > 0:03:51yourself and the dish, what ever state it is in along with your
0:03:51 > 0:03:57question and we will put them to Mary later.
0:03:57 > 0:04:02And you could ask Mary some questions. Send your contact number,
0:04:02 > 0:04:08and who knows, you might even get the chance to Dial M for Mary and
0:04:08 > 0:04:11speak to her Asos, Asda and Waitrose at the end of the shows.We will be
0:04:11 > 0:04:13inundated, won't we?
0:04:13 > 0:04:16Every week we've been talking about the companies who've been
0:04:16 > 0:04:19making big and bold claims to go plastic free, now we're about to
0:04:19 > 0:04:20find out how its being done.
0:04:20 > 0:04:23The first supermarket to announce changes to their own brand
0:04:23 > 0:04:26packaging was Iceland, and with the retailer
0:04:26 > 0:04:28to launch their first of their new products soon,
0:04:28 > 0:04:31Lucy's been to Iceland to give them the once over.
0:04:34 > 0:04:39Rolling off the production line, a range of kids ready meals set to hit
0:04:39 > 0:04:43the shelves of Iceland stores later this month. But the small meals have
0:04:43 > 0:04:48a big significance. They are among the first products to be part of the
0:04:48 > 0:04:52company's plastic free promise. The supermarket is aiming to end the use
0:04:52 > 0:04:57of plastic trays for its ready meals by the end of this year, and has
0:04:57 > 0:05:00pledged to be completely plastic free for all of its own brand
0:05:00 > 0:05:04products by 2023. But I want to know, is this a
0:05:04 > 0:05:10promise they can actually keep or just another headline grabbing
0:05:10 > 0:05:15story? I have come to Iceland HQ in Deeside to meet the managing
0:05:15 > 0:05:17director Richard Walker in bed of element kitchens. So what prompted
0:05:17 > 0:05:22the decision to go plastic free? Personally I must suffer. I've
0:05:22 > 0:05:25noticed over the years more and more plastics in the ocean environment.
0:05:25 > 0:05:30As a retailer, is a leading contributor of plastic packaging, we
0:05:30 > 0:05:34need to stand up and recognise our response ability here.Where are we
0:05:34 > 0:05:39at and what are you doing?These black trays, we produce 100 million
0:05:39 > 0:05:44of these every year. In the last 12 months we have been working on a
0:05:44 > 0:05:48different type of trade, made from a wooden board.It looks quite shiny.
0:05:48 > 0:05:53Exactly. You still have the plastic lamination on the tray. We are
0:05:53 > 0:05:57working on a water-based coating that will totally eliminate all of
0:05:57 > 0:06:01the plastic from this trade. Although the trays plastic free,
0:06:01 > 0:06:06Richard assures me it can be easily recycled.Some people have asked,
0:06:06 > 0:06:10and you just creating 100 million coffee cups here because it is
0:06:10 > 0:06:14laminated?Exactly.We checked this with the recyclers and it is
0:06:14 > 0:06:20completely recyclable.This plastic film is still there. When are we
0:06:20 > 0:06:24getting rid of this?We have a solution, which is this, cellulose
0:06:24 > 0:06:28-based technology. This is actually made from trees. This is not plastic
0:06:28 > 0:06:33and we think this is a scalable enough solution to use as our living
0:06:33 > 0:06:37film in the future.Have you jumped the gun a little bit if you are
0:06:37 > 0:06:43still dependent on these plastic innards?We are determined to do
0:06:43 > 0:06:47this within five years, we will do it in five years.A bold claim from
0:06:47 > 0:06:51Richard but he can't do it alone. One of the first suppliers to work
0:06:51 > 0:06:56with the supermarket on the pledge is Leila's fine foods in Blackpool.
0:06:56 > 0:07:02How easy has it been to switch over from plastic production for you?For
0:07:02 > 0:07:05now, it's just getting the factory used to working with a different
0:07:05 > 0:07:09material. The card trays are little cheaper than the plastic ones, so
0:07:09 > 0:07:12for everyone there is a benefit, with the environment and cost
0:07:12 > 0:07:16savings as well. But long-term, how will Richard
0:07:16 > 0:07:20managed to cut plastic from the rest of the store's own brand products?
0:07:20 > 0:07:24From the looks of things, he has a big job on his hands.There is still
0:07:24 > 0:07:30a lot of plastic around, isn't there?Yes. You will be committed to
0:07:30 > 0:07:36having these for your tea.The store manager won't be happy...Plastic.
0:07:36 > 0:07:40Why I have no idea.You're asking me and I am asking you.All we need to
0:07:40 > 0:07:45do in this instance is get rid of the plastic bag. These two lines
0:07:45 > 0:07:50alone, which is currently finalising the deal to move these back into
0:07:50 > 0:07:56pulp trays. That will save over 1000 tonnes of plastic per year.What is
0:07:56 > 0:08:01the justification for putting a banana in plastic?As an industry,
0:08:01 > 0:08:06we can't seem to not rapid, bag it, coat it in absolutely everything.
0:08:06 > 0:08:10Has anyone said to you you should be doing it quicker than that?Five
0:08:10 > 0:08:17years is a realistic times go
0:08:17 > 0:08:19years is a realistic times go to did the transition.How have
0:08:19 > 0:08:24environmentalists reacted? I catch up with the Greenpeace executive
0:08:24 > 0:08:28director. I want to give you this, this is one of the new packaging
0:08:28 > 0:08:33from Iceland.OK, they're starting to make an attempt. They have two
0:08:33 > 0:08:38problems left they need to solve. One is this lid, and also they have
0:08:38 > 0:08:42plastic lining. But I am pretty impressed by this, I think it is a
0:08:42 > 0:08:46good start.How much difference to their pledge make?They've kind of
0:08:46 > 0:08:52set the benchmark. I think now everyone has to against that.
0:08:52 > 0:08:56Back in the store, I'm keen to find out whether at Iceland's plastic
0:08:56 > 0:09:00free pledge will make a difference of the way their customers shop.I
0:09:00 > 0:09:04think the fact they are going to go plastic free would sway me towards
0:09:04 > 0:09:08shopping here more so over another supermarket.I think it is a really
0:09:08 > 0:09:11good idea. I think there are other ways you could package things,
0:09:11 > 0:09:18without using plastic.I would come in the shop and see what it looked
0:09:18 > 0:09:20like, the packaging, and if I didn't like it I would go elsewhere.The
0:09:20 > 0:09:24company might still have a bit of a way to go, but given that
0:09:24 > 0:09:27supermarkets are responsible for such a large amount of plastic
0:09:27 > 0:09:33waste, surely it is only right that they should lead the charge.
0:09:33 > 0:09:38Lucy is here now. It seems to me that John from Greenpeace had it
0:09:38 > 0:09:42bang on. They have set the benchmark and started what will be a
0:09:42 > 0:09:44competition between other supermarkets. What are other
0:09:44 > 0:09:52supermarkets doing right now?Yes, it is like Iceland has fired the
0:09:52 > 0:09:55starting gun in terms of volume of initiatives. We rang round the major
0:09:55 > 0:09:58supermarkets today. I won't go into detail because there is lots of
0:09:58 > 0:10:01detailed, but they are all doing lots of different things and talking
0:10:01 > 0:10:04about doing lots of different things. They are talking about
0:10:04 > 0:10:09halving packaging rate of existing packaging, so not taking out plastic
0:10:09 > 0:10:15that halving the amount they use. Increasing recyclability and compost
0:10:15 > 0:10:20ability of the materials that they use. Lots of doing stuff on black
0:10:20 > 0:10:23plastic trays, trying to remove those aren't giving time frames for
0:10:23 > 0:10:28when they would do that. Phasing out drinking straws. Lots of stuff
0:10:28 > 0:10:31behind the scene with polystyrene, fish and meat packaging. Everybody
0:10:31 > 0:10:35is doing lots and lots of different things. Pretty much all of them
0:10:35 > 0:10:40saying they need a joined up recycling system across the country,
0:10:40 > 0:10:43to be able to implement more effective solutions. Which is a fair
0:10:43 > 0:10:49point. It is. But I would like to see more innovation and more bold
0:10:49 > 0:10:55moves, that's what I would like to see.This is all really good news,
0:10:55 > 0:10:58but the thing is, is it going to cost us more? The consumer will want
0:10:58 > 0:11:02to know, won't say, if the packaging will bear mean the price of anything
0:11:02 > 0:11:07goes up?Yes. Richard from Iceland put it this way. They are able to do
0:11:07 > 0:11:10it because they are a private company and they are not answerable
0:11:10 > 0:11:18to shareholders. So they can basically spend now and save later,
0:11:18 > 0:11:20in terms of sustainability and they can tape of the cost, so they don't
0:11:20 > 0:11:24have to put it all up front. Other retailers are not in the same
0:11:24 > 0:11:28position. However, would they try and put the extra cost on to the
0:11:28 > 0:11:31consumer? I think that would be an odd thing to do with packaging, if
0:11:31 > 0:11:35you just did it with one line, presumably they would buy the line
0:11:35 > 0:11:39that was less expensive so you wouldn't shift much. We have to wait
0:11:39 > 0:11:44and see with this.
0:11:46 > 0:11:48and see with this. As we know, the major supermarkets have still got
0:11:48 > 0:11:51some way to go. We will have to see how that works out.A very
0:11:51 > 0:11:53interesting time for those who are creating a kind of alternative
0:11:53 > 0:11:58product. Even that plastic substitute, you could sit through it
0:11:58 > 0:12:03and made of trees.That's important and we will see lots of it.Lots of
0:12:03 > 0:12:08organisations looking at the way they are using plastics. There is a
0:12:08 > 0:12:12big announcement from one quite familiar organiser.Not surprisingly
0:12:12 > 0:12:15people want to know what we're doing. Tonight I have an official
0:12:15 > 0:12:19statement from the BBC. I am announcing effectively 3-step plan
0:12:19 > 0:12:24to remove single use plastic from our operations by 2020. So across
0:12:24 > 0:12:29the BBC. Plastic cups and cutlery will be scrapped by the end of 2018
0:12:29 > 0:12:32and outward displays over 2 million plastic cups a year. Plastic
0:12:32 > 0:12:37containers will be removed from canteens by 2019. We are starting
0:12:37 > 0:12:40out with our colleagues in Salford this month, where they will also
0:12:40 > 0:12:47drive a coffee cup recycling scheme. We aim to be free of plastics by
0:12:47 > 0:12:512020 across the organisation.That's good.Lots of people are doing stuff
0:12:51 > 0:12:54ahead of that, you don't have to wait for goals in any organisations
0:12:54 > 0:12:58because lots of people are doing their own things.Plastic Queen,
0:12:58 > 0:13:03thank you so much again.Thank you. Zero next week for more. I have my
0:13:03 > 0:13:12family, the Proud family who have been doing brilliantly.Good. A
0:13:12 > 0:13:16reminder to everyone, it's Valentine's Day tomorrow, Charlie...
0:13:16 > 0:13:21Right question I have to do it that way, Mary, or he takes no notice.
0:13:21 > 0:13:25What would be the perfect meal for a Valentine's Day supper?Most men
0:13:25 > 0:13:32like a bit of steak. In the book I have done sirloin steak with Bernet
0:13:32 > 0:13:36sauce tarragon but you can do all sorts of herbs. I think everybody
0:13:36 > 0:13:40loves that. I don't like deep Fryers so if you want chips, have oven
0:13:40 > 0:13:48chips. You don't need to necessarily go fancy.No, I agree.Tonight it's
0:13:48 > 0:13:58chocolate pancakes.In your house? Yes.
0:13:58 > 0:14:07Yes. Simple and straightforward is always the key.
0:14:07 > 0:14:10Unlike the modern rules of dating, where it seems you need to know
0:14:10 > 0:14:12the difference between 'ghosting' and 'stashing', as Kate McIntyre's
0:14:12 > 0:14:13been finding out.
0:14:13 > 0:14:16You like then you think you have a connection, do you swipe right, deep
0:14:16 > 0:14:19like or slide into the Diems but you might not know what I am talking
0:14:19 > 0:14:23about but believe me, it's all part of modern-day dating. So how do you
0:14:23 > 0:14:26find romance these days I get to understand what it all means? Well,
0:14:26 > 0:14:34here is a guide.Sliding into the Diems. Messaging a girl directly and
0:14:34 > 0:14:41just being like, hey, how are you. Ghosting? Going, gone.Disappearance
0:14:41 > 0:14:45on.That's right, and stashing?I don't know that one.Hiding away.
0:14:45 > 0:14:53What is a ting, she's not your girlfriend yet.It's like a
0:14:53 > 0:14:59situation.Talk me through. Roses are red, smartphones are new. Do you
0:14:59 > 0:15:05use social media to flirt? Yes, they can aid it. Tell us your social
0:15:05 > 0:15:09media moves?You start with ten GMA sent one back but you have to get it
0:15:09 > 0:15:14going.Emojis.Preparing for the date... Do your homework. Social
0:15:14 > 0:15:22media is a start but also stop, just because you can find out everything
0:15:22 > 0:15:29doesn't mean you should. Apps can get you on a date, off a date and
0:15:29 > 0:15:32even affect what you do and don't do on the date. The love doctor will
0:15:32 > 0:15:38see you now...
0:15:38 > 0:15:43This is Sam Owen and she is a relationship coach. How has dating
0:15:43 > 0:15:46changed in the modern world?There is so much competition, so much
0:15:46 > 0:15:50variety, and maybe a lack of patience with it as a result.Do you
0:15:50 > 0:15:55think it less face-to-face?For a lot of the time it is online because
0:15:55 > 0:16:00I think there is a hesitancy and shyness around striking up
0:16:00 > 0:16:04conversations.Any top tips for people that want to make the most
0:16:04 > 0:16:07abating in the modern world? Definitely do a mixture of off-line
0:16:07 > 0:16:12and online dating, keep your eyes and ears open for day to day and
0:16:12 > 0:16:18most importantly just be you.What was your shortest relationship?
0:16:18 > 0:16:26Three months.The week.Days, three hours? It is said 7% of attraction
0:16:26 > 0:16:30is about what you say and is more about the speed and tone of your
0:16:30 > 0:16:33voice, probably why 80% of singles think a phone call is still the best
0:16:33 > 0:16:39way to follow up a date.If it has gone well I send a text afterwards
0:16:39 > 0:16:41saying, thanks for tonight. Sometimes you've got a message to
0:16:41 > 0:16:47say I hope you've got home safely. Nice.It is nice a day or two after.
0:16:47 > 0:16:59You arrange the second date on the first date.
0:16:59 > 0:17:01first date.Research indicates it takes less than four minutes to
0:17:01 > 0:17:04decide if you fancy someone but how do you know if they are the one? It
0:17:04 > 0:17:07was to do with working together, the way we got to know each other, and
0:17:07 > 0:17:10we just seemed to jail.I held her hand the first time and I sang,
0:17:10 > 0:17:19# Won't you tell her please # I need someone to watch over me #
0:17:19 > 0:17:28That got her, you know. What do you make of dating apps, Mary?
0:17:28 > 0:17:33I don't really know what a dating app is.I will tell you, you swipe
0:17:33 > 0:17:39right and left if you see somebody you fancy, that's right, isn't it,
0:17:39 > 0:17:44Matt?I don't know!I know you have been married to Paul for a long
0:17:44 > 0:17:53time.51 years.That's a round of applause.What was your courtship
0:17:53 > 0:17:57like and was he very traditional? Did he start things off?Terribly
0:17:57 > 0:18:06traditional. I can remember when he proposed, quite a
0:18:08 > 0:18:10proposed, quite a few times, and there was the lake and water and the
0:18:10 > 0:18:16seat and he was down on Juanmi and of course I said yes, my son,
0:18:16 > 0:18:23Thomas, when it came to Sarah, he said I'm going to ask Sarah to marry
0:18:23 > 0:18:29me and I've asked her father. Where did you get proposed to? I drew a
0:18:29 > 0:18:35map of Hyde Park and he proposed to Sarah, and he had a bottle of
0:18:35 > 0:18:38champagne in the left pocket and two glasses in the other, I didn't have
0:18:38 > 0:18:48any of that.That's lovely, though, isn't it? Your new book, Classic, it
0:18:48 > 0:18:51is beautiful, what qualifies as a classic dish in your eyes?I've
0:18:51 > 0:18:54chosen classic recipes that have been great favourites of mine over
0:18:54 > 0:18:59the years but they have been given a bit of a twist and a bit of
0:18:59 > 0:19:02updating. Because, you do something like a fish pie and I always do my
0:19:02 > 0:19:09mother's fish pie and I decided to put sweet potato on top and ordinary
0:19:09 > 0:19:13potatoes, and there is a bit of a twist and lots of explanation and
0:19:13 > 0:19:24pictures. All of the things, the family have to go ooh and ah and we
0:19:24 > 0:19:27tried them all out and if my family don't like them they don't go in the
0:19:27 > 0:19:31book.It's the sort of book every family needs, it is kind of the
0:19:31 > 0:19:36staple.It is the go to.Matt was salivating in the green room
0:19:36 > 0:19:42earlier.There is the savoury section, there is the dessert side
0:19:42 > 0:19:47of things but it seems to me your heart lies in the main cause.I love
0:19:47 > 0:19:50it, something like lamb shanks, and I persuade people to have the front
0:19:50 > 0:19:59of the lamb, the fore are a bit smaller than I dare say you would go
0:19:59 > 0:20:03for the hind because they are chunky but there is nothing nicer than a
0:20:03 > 0:20:09slow cooked lamb shank. We do quite a bit of slow cooking, and I do slow
0:20:09 > 0:20:14cooked duck as well, and then you can have crispy skin, and also pork.
0:20:14 > 0:20:20I take the skin off the port before I roast it and it becomes so crackly
0:20:20 > 0:20:24and you can cut it up into little pieces and everybody gets crackling.
0:20:24 > 0:20:28Sometimes if you cook it on it doesn't get to perfection. I've done
0:20:28 > 0:20:32all those tips as well, what you can do ahead and can you freeze it
0:20:32 > 0:20:36because busy people like that. Definitely. It's not just British
0:20:36 > 0:20:41stuff, there is Italian stuff, there is kedgeree, curries, all sorts of
0:20:41 > 0:20:44things, and here is you making eggs Benedict Florentine, which looks
0:20:44 > 0:20:51delicious.They look perfect. Now's the time to plate it. For the
0:20:51 > 0:20:55Florentine layer I have wilted fresh spinach in the butter so there is no
0:20:55 > 0:21:04need for more on your toasted muffins.
0:21:06 > 0:21:15I think that is the perfect breakfast. Just to die for.
0:21:16 > 0:21:19That would be good for Valentine's Day as a nice little breakfast.What
0:21:19 > 0:21:26about the evening?As a breakfast. You are going breakfast as well,
0:21:26 > 0:21:30that's a bit much, I could only do one meal.There is a TV series
0:21:30 > 0:21:34sitting alongside the book, do you just go through the book, or have
0:21:34 > 0:21:37you chosen your favourites?They are the favourites on the TV show and
0:21:37 > 0:21:43that's going to be on Monday in two weeks' time, I think it's 8:30pm.
0:21:43 > 0:21:49Not much else to do on a Monday night, is there?It's perfect.After
0:21:49 > 0:21:55The One Show!After The One Show! You have a brand-new television
0:21:55 > 0:21:57project called Britain's Best Cook and this is really exciting because
0:21:57 > 0:22:03you are back on a panel with Chris Bavin and Dan Doherty, who is a
0:22:03 > 0:22:07chef, Claudia is hosting, so it's bound to be a lot of fun. What has
0:22:07 > 0:22:11your experience been like so far? You are in the thick of it filming
0:22:11 > 0:22:17as we speak.I'm so enjoying it and we started off with ten. They are
0:22:17 > 0:22:21from all different walks of life. And also they specialise in all
0:22:21 > 0:22:25different sorts of cooking but they have to be able to do everything.
0:22:25 > 0:22:30Its proper home cooking. You are using things from the cupboard,
0:22:30 > 0:22:34nothing too complicated. Just really good family food and they have been
0:22:34 > 0:22:40fantastic. As it's all building up I'm very excited. Claudio loves her
0:22:40 > 0:22:45food and there is a huge sense of humour because she is very relaxed
0:22:45 > 0:22:50and makes all the cooks relaxed too. We are very much looking forward to
0:22:50 > 0:22:53seeing it, Mary. We are.
0:22:53 > 0:22:56There's been more heavy snow in many areas of Scotland today,
0:22:56 > 0:22:59closing schools, cancelling flights and causing travel tailbacks.
0:22:59 > 0:23:02The bad weather is all too familiar for the people of Fort William
0:23:02 > 0:23:08and Christine's been to see how they stay prepared.
0:23:13 > 0:23:17There is nothing quite as magical as being on a mountain in snow but this
0:23:17 > 0:23:24picture postcard atmosphere can change in a second. There has been
0:23:24 > 0:23:28plenty of changeable weather in the Scottish Highlands this year. I've
0:23:28 > 0:23:33been looking forward to some petrol head fun here in what has been the
0:23:33 > 0:23:39biggest snowfall since 2010. The plan was for me to go on this
0:23:39 > 0:23:45magnificent ski lift all the way up the top of that mountain to drive a
0:23:45 > 0:23:47peace masher but Britain has suffered some of the worst storms in
0:23:47 > 0:23:55many years, so consequently my plans have had to change. Piste bashers
0:23:55 > 0:23:58are ten tonne monsters that smooth the slopes ready for the thousands
0:23:58 > 0:24:06of skiers every year. But is not the snow that stopped me, it's the wind.
0:24:06 > 0:24:10Chris, you were the chap that was going to teach me how to drive this.
0:24:10 > 0:24:15What are the weather conditions like up there now?We're getting gusts
0:24:15 > 0:24:20from 70 up to 80 mph at the top of the hill, too much to operate right
0:24:20 > 0:24:25now.How has it impacted on the resort and for the locals?There are
0:24:25 > 0:24:29pluses and minuses, this weather brings in lots of smoke, so the
0:24:29 > 0:24:32skiing area was loaded with snow and at lower levels we had lots of snow
0:24:32 > 0:24:36in the Cabaye, we had to adapt and change. The managing director was on
0:24:36 > 0:24:40car park duty all weekend pushing cars and struggling snow, these are
0:24:40 > 0:24:45the things you have to do to survive in this type of location. --
0:24:45 > 0:24:48shovelling snow.The piste basher may be stuck up the mountain but
0:24:48 > 0:24:51always not lost, there is a great way to explore on foot. This is new
0:24:51 > 0:24:57experience.Have you not done snowshoe walking before?I was
0:24:57 > 0:25:01expecting tennis racket type things. Things have progressed from the
0:25:01 > 0:25:051920s.Mark was taking me out for my first experience of snowshoeing.
0:25:05 > 0:25:10They have quite a big grip on them as you can see. When we're walking
0:25:10 > 0:25:15you have to lift up your feet. Otherwise you just dig yourself in
0:25:15 > 0:25:19cosmic exactly.How does it feel? Like you've got something on the end
0:25:19 > 0:25:25of your foot.There we go. Before you go running off too fast, we will
0:25:25 > 0:25:29get used to them. That's good, just a wee lift, try and look forward as
0:25:29 > 0:25:35well as looking at it.It's not easy. A bit like walking in giant
0:25:35 > 0:25:41flip-flops. Mark has needed this snowshoe is more than ever this
0:25:41 > 0:25:45season as the Nevis range has had up to two metres of snow.This is the
0:25:45 > 0:25:50best season we have had probably or eight seasons and hopefully it will
0:25:50 > 0:25:54continue.But all this snow also brings risk.
0:25:54 > 0:25:59There are over 200 avalanches a year here. They may not look as dramatic
0:25:59 > 0:26:03as this one in Alaska but they can be deadly. Both Graham, a senior
0:26:03 > 0:26:08avalanche forecaster, and Mark, have been caught up in one.It's not
0:26:08 > 0:26:12something you'd want to do twice, that's for sure. Quite frightening.
0:26:12 > 0:26:16There is a lot of forces involved and you can quite easily be sliding
0:26:16 > 0:26:24down the mountainside surrounded by hundreds of tonnes of snow.Put your
0:26:24 > 0:26:27head into your jacket and hope when it stops you have an air pocket and
0:26:27 > 0:26:30your friends are going to come and find you.
0:26:30 > 0:26:34You can increase your chances of being found by carrying a tracker, a
0:26:34 > 0:26:38device that sends out a 40 metre signal to rescue services.So, if I
0:26:38 > 0:26:45pull out the big Switch here, as we get closer to mark the number
0:26:45 > 0:26:51reduces. It's as simple as that. It's a different mindset in the
0:26:51 > 0:26:55local town of Fort William, people prepared for all whether every day.
0:26:55 > 0:26:59Do I put a sleeping bag in the car for a snow shovel, flask of hot
0:26:59 > 0:27:05drink and a bit of spare food in the glove compartment?It's normal.It's
0:27:05 > 0:27:10what you do.Do you take it in your stride?We take it in our stride in
0:27:10 > 0:27:15Scotland, it's just one of the things we do. When you get it down
0:27:15 > 0:27:17south it always seems to make the headlines!
0:27:17 > 0:27:23LAUGHTER This is the award-winning Bridie.
0:27:23 > 0:27:29What is that?Minced beef and onion. Delicious. I might not have been
0:27:29 > 0:27:33able to drive a piste basher and may not have been caught in an avalanche
0:27:33 > 0:27:40but what I have caught is a local Bridie, so life is very good.
0:27:40 > 0:27:47That looks tasty, doesn't it? Earlier we asked you to send in your
0:27:47 > 0:27:56classic cooking questions and Dial M for Mary.Yes.
0:27:56 > 0:27:59for Mary.Yes. Appropriately for the M we have Mollie, who is 12 years
0:27:59 > 0:28:04old but we have Jenny on the phone who is Mollie's mum. Did even Jenny
0:28:04 > 0:28:10and Mollie and what is your question to Mary Berry?Good evening. My
0:28:10 > 0:28:13question to Mary Berry is my Victoria sponge cake doesn't always
0:28:13 > 0:28:19have a good rise. How can I make it rise to a good height?Well, Mollie,
0:28:19 > 0:28:23first of all you want to weigh the ingredients very carefully because
0:28:23 > 0:28:27with baking that's important. Then I do the all in one method and give it
0:28:27 > 0:28:36a really good beat, and remember you must use self-raising flour, and put
0:28:36 > 0:28:39it into the correct tense, make sure that you measure the tins, because
0:28:39 > 0:28:43sometimes if you use a bigger tent than you should it won't rise, it
0:28:43 > 0:28:52will be thin like a pancake. Bake it at 160 fan and usually for about 35
0:28:52 > 0:29:02minutes.Perfect.Happy baking. Thank you!Thank you, Mollie. Jane
0:29:02 > 0:29:06wants to know how to prevent pancakes sticking to the pan.
0:29:06 > 0:29:10Looking at that pan it is not a nonstick one, shiny pans often
0:29:10 > 0:29:15stick, so heat it first, put in a little oil and then do your pancake
0:29:15 > 0:29:20and hope it doesn't stick. Use a spatula to scrape underneath it if
0:29:20 > 0:29:25it does. It will taste the same. There we are. This is to everybody
0:29:25 > 0:29:29at home from Laura, Natasha and Chester. Good luck with your Classic
0:29:29 > 0:29:35Mary Berry cookbook, it is out now and the TV series starts Monday 26th
0:29:35 > 0:29:39debris, 8:30pm, BBC One.We will be back tomorrow. Happy Pancake