13/02/2018 The One Show

Hello and welcome to

the The One Show with Alex Jones...

And Matt Baker.

Tonight, we've got

the perfect ingredient

for a pancake day treat...

Because there's nothing our guest

doesn't know about making puddings.

Isn't that right? I'm going to get

cooking because I'm going to have a

go at making our guest out of the

pancake. Here we go! So... Here we

go. Get the eyes in to start with,

then the nose, mouth and chin, then

the hair, we have two speed it up

because it is live telly. Get all

the skin in and we are almost there,

turn up the heat, get this bachelor

and flip it over, it's Mary Berry!

CHEERING AND APPLAUSE

How are you? What did you think of

that question I want to see it

again, it was amazing!

Hang on, hang

on, before everyone gets excited, a

slight spoiler, Matt didn't really

make that, it's the work of Nathan

Shields, who has also done Martin

Luther King and Michael Jackson.

In

great company!

Yes. You will be

pleased to know I had been making

your recipe vote drop scones.

Or

Scotch pancakes.

Here I am mixing it

all together into the pan, a very

hot pan. I've come along since the

Christmas special! I've dressed it.

A bit of... What is that called?

Treacle?

LAUGHTER

You can put whatever you like on

them.

Here it is. Don't feel

pressured to taste it, but you can.

Do you want a cooked bit?

Matthew!

There you go, Mary, that might be

all right. Only kidding! Seriously,

I'm only kidding.

Come on, now.

Matt, just eat it.

Put the orange on

there?

Yes, deranged best.

Did you

follow the recipe?

Absolutely, from

your book.

Children to make these,

grown-ups can make them, you need

very few ingredients.

If I can make

them, you can make them!

LAUGHTER

In a nonstick frying pan, you don't

need a griddle.

Exactly. What are

you doing?

It's nice!

Don't you be

rude, it is delicious.

I hate him!

When it comes to traditional

pancakes, some people have put the

effort in. Don't know if you have

seen the rainbow pancakes in the

newspaper?

I love a classic pancake,

with sugar and lemon, perfect. Or

Scotch pancakes.

Shall we go on then

not bother?

I'm not keen on the

other ones. We have a wobbly

pancake, a Japanese recipe.

It looks

a bit solid.

It does, not for me.

And a pancake burger. The burger are

not pancakes, they are cookies, and

some icing. The pancakes are the

buns.

Different.

More on those

recipes a little later, and if you

are cooking something now, a

classical something new you need

help with, e-mail a picture of

yourself and the dish, what ever

state it is in along with your

question and we will put them to

Mary later.

And you could ask Mary some

questions. Send your contact number,

and who knows, you might even get

the chance to Dial M for Mary and

speak to her Asos, Asda and Waitrose

at the end of the shows.

We will be

inundated, won't we?

Every week we've been talking

about the companies who've been

making big and bold claims to go

plastic free, now we're about to

find out how its being done.

The first supermarket to announce

changes to their own brand

packaging was Iceland,

and with the retailer

to launch their first

of their new products soon,

Lucy's been to Iceland to give

them the once over.

Rolling off the production line, a

range of kids ready meals set to hit

the shelves of Iceland stores later

this month. But the small meals have

a big significance. They are among

the first products to be part of the

company's plastic free promise. The

supermarket is aiming to end the use

of plastic trays for its ready meals

by the end of this year, and has

pledged to be completely plastic

free for all of its own brand

products by 2023.

But I want to know, is this a

promise they can actually keep or

just another headline grabbing

story? I have come to Iceland HQ in

Deeside to meet the managing

director Richard Walker in bed of

element kitchens. So what prompted

the decision to go plastic free?

Personally I must suffer. I've

noticed over the years more and more

plastics in the ocean environment.

As a retailer, is a leading

contributor of plastic packaging, we

need to stand up and recognise our

response ability here.

Where are we

at and what are you doing?

These

black trays, we produce 100 million

of these every year. In the last 12

months we have been working on a

different type of trade, made from a

wooden board.

It looks quite shiny.

Exactly. You still have the plastic

lamination on the tray. We are

working on a water-based coating

that will totally eliminate all of

the plastic from this trade.

Although the trays plastic free,

Richard assures me it can be easily

recycled.

Some people have asked,

and you just creating 100 million

coffee cups here because it is

laminated?

Exactly.

We checked this

with the recyclers and it is

completely recyclable.

This plastic

film is still there. When are we

getting rid of this?

We have a

solution, which is this, cellulose

-based technology. This is actually

made from trees. This is not plastic

and we think this is a scalable

enough solution to use as our living

film in the future.

Have you jumped

the gun a little bit if you are

still dependent on these plastic

innards?

We are determined to do

this within five years, we will do

it in five years.

A bold claim from

Richard but he can't do it alone.

One of the first suppliers to work

with the supermarket on the pledge

is Leila's fine foods in Blackpool.

How easy has it been to switch over

from plastic production for you?

For

now, it's just getting the factory

used to working with a different

material. The card trays are little

cheaper than the plastic ones, so

for everyone there is a benefit,

with the environment and cost

savings as well.

But long-term, how will Richard

managed to cut plastic from the rest

of the store's own brand products?

From the looks of things, he has a

big job on his hands.

There is still

a lot of plastic around, isn't

there?

Yes. You will be committed to

having these for your tea.

The store

manager won't be happy...

Plastic.

Why I have no idea.

You're asking me

and I am asking you.

All we need to

do in this instance is get rid of

the plastic bag. These two lines

alone, which is currently finalising

the deal to move these back into

pulp trays. That will save over 1000

tonnes of plastic per year.

What is

the justification for putting a

banana in plastic?

As an industry,

we can't seem to not rapid, bag it,

coat it in absolutely everything.

Has anyone said to you you should be

doing it quicker than that?

Five

years is a realistic times go

years is a realistic times go to did

the transition.

How have

environmentalists reacted? I catch

up with the Greenpeace executive

director. I want to give you this,

this is one of the new packaging

from Iceland.

OK, they're starting

to make an attempt. They have two

problems left they need to solve.

One is this lid, and also they have

plastic lining. But I am pretty

impressed by this, I think it is a

good start.

How much difference to

their pledge make?

They've kind of

set the benchmark. I think now

everyone has to against that.

Back in the store, I'm keen to find

out whether at Iceland's plastic

free pledge will make a difference

of the way their customers shop.

I

think the fact they are going to go

plastic free would sway me towards

shopping here more so over another

supermarket.

I think it is a really

good idea. I think there are other

ways you could package things,

without using plastic.

I would come

in the shop and see what it looked

like, the packaging, and if I didn't

like it I would go elsewhere.

The

company might still have a bit of a

way to go, but given that

supermarkets are responsible for

such a large amount of plastic

waste, surely it is only right that

they should lead the charge.

Lucy is here now. It seems to me

that John from Greenpeace had it

bang on. They have set the benchmark

and started what will be a

competition between other

supermarkets. What are other

supermarkets doing right now?

Yes,

it is like Iceland has fired the

starting gun in terms of volume of

initiatives. We rang round the major

supermarkets today. I won't go into

detail because there is lots of

detailed, but they are all doing

lots of different things and talking

about doing lots of different

things. They are talking about

halving packaging rate of existing

packaging, so not taking out plastic

that halving the amount they use.

Increasing recyclability and compost

ability of the materials that they

use. Lots of doing stuff on black

plastic trays, trying to remove

those aren't giving time frames for

when they would do that. Phasing out

drinking straws. Lots of stuff

behind the scene with polystyrene,

fish and meat packaging. Everybody

is doing lots and lots of different

things. Pretty much all of them

saying they need a joined up

recycling system across the country,

to be able to implement more

effective solutions. Which is a fair

point. It is. But I would like to

see more innovation and more bold

moves, that's what I would like to

see.

This is all really good news,

but the thing is, is it going to

cost us more? The consumer will want

to know, won't say, if the packaging

will bear mean the price of anything

goes up?

Yes. Richard from Iceland

put it this way. They are able to do

it because they are a private

company and they are not answerable

to shareholders. So they can

basically spend now and save later,

in terms of sustainability and they

can tape of the cost, so they don't

have to put it all up front. Other

retailers are not in the same

position. However, would they try

and put the extra cost on to the

consumer? I think that would be an

odd thing to do with packaging, if

you just did it with one line,

presumably they would buy the line

that was less expensive so you

wouldn't shift much. We have to wait

and see with this.

and see with this. As we know, the

major supermarkets have still got

some way to go. We will have to see

how that works out.

A very

interesting time for those who are

creating a kind of alternative

product. Even that plastic

substitute, you could sit through it

and made of trees.

That's important

and we will see lots of it.

Lots of

organisations looking at the way

they are using plastics. There is a

big announcement from one quite

familiar organiser.

Not surprisingly

people want to know what we're

doing. Tonight I have an official

statement from the BBC. I am

announcing effectively 3-step plan

to remove single use plastic from

our operations by 2020. So across

the BBC. Plastic cups and cutlery

will be scrapped by the end of 2018

and outward displays over 2 million

plastic cups a year. Plastic

containers will be removed from

canteens by 2019. We are starting

out with our colleagues in Salford

this month, where they will also

drive a coffee cup recycling scheme.

We aim to be free of plastics by

2020 across the organisation.

That's

good.

Lots of people are doing stuff

ahead of that, you don't have to

wait for goals in any organisations

because lots of people are doing

their own things.

Plastic Queen,

thank you so much again.

Thank you.

Zero next week for more. I have my

family, the Proud family who have

been doing brilliantly.

Good. A

reminder to everyone, it's

Valentine's Day tomorrow, Charlie...

Right question I have to do it that

way, Mary, or he takes no notice.

What would be the perfect meal for a

Valentine's Day supper?

Most men

like a bit of steak. In the book I

have done sirloin steak with Bernet

sauce tarragon but you can do all

sorts of herbs. I think everybody

loves that. I don't like deep Fryers

so if you want chips, have oven

chips. You don't need to necessarily

go fancy.

No, I agree.

Tonight it's

chocolate pancakes.

In your house?

Yes.

Yes. Simple and straightforward is

always the key.

Unlike the modern rules of dating,

where it seems you need to know

the difference between 'ghosting'

and 'stashing', as Kate McIntyre's

been finding out.

You like then you think you have a

connection, do you swipe right, deep

like or slide into the Diems but you

might not know what I am talking

about but believe me, it's all part

of modern-day dating. So how do you

find romance these days I get to

understand what it all means? Well,

here is a guide.

Sliding into the

Diems. Messaging a girl directly and

just being like, hey, how are you.

Ghosting? Going, gone.

Disappearance

on.

That's right, and stashing?

I

don't know that one.

Hiding away.

What is a ting, she's not your

girlfriend yet.

It's like a

situation.

Talk me through. Roses

are red, smartphones are new. Do you

use social media to flirt? Yes, they

can aid it. Tell us your social

media moves?

You start with ten GMA

sent one back but you have to get it

going.

Emojis.

Preparing for the

date... Do your homework. Social

media is a start but also stop, just

because you can find out everything

doesn't mean you should. Apps can

get you on a date, off a date and

even affect what you do and don't do

on the date. The love doctor will

see you now...

This is Sam Owen and she is a

relationship coach. How has dating

changed in the modern world?

There

is so much competition, so much

variety, and maybe a lack of

patience with it as a result.

Do you

think it less face-to-face?

For a

lot of the time it is online because

I think there is a hesitancy and

shyness around striking up

conversations.

Any top tips for

people that want to make the most

abating in the modern world?

Definitely do a mixture of off-line

and online dating, keep your eyes

and ears open for day to day and

most importantly just be you.

What

was your shortest relationship?

Three months.

The week.

Days, three

hours? It is said 7% of attraction

is about what you say and is more

about the speed and tone of your

voice, probably why 80% of singles

think a phone call is still the best

way to follow up a date.

If it has

gone well I send a text afterwards

saying, thanks for tonight.

Sometimes you've got a message to

say I hope you've got home safely.

Nice.

It is nice a day or two after.

You arrange the second date on the

first date.

first date.

Research indicates it

takes less than four minutes to

decide if you fancy someone but how

do you know if they are the one? It

was to do with working together, the

way we got to know each other, and

we just seemed to jail.

I held her

hand the first time and I sang,

# Won't you tell her please

# I need someone to watch over me #

That got her, you know. What do you

make of dating apps, Mary?

I don't really know what a dating

app is.

I will tell you, you swipe

right and left if you see somebody

you fancy, that's right, isn't it,

Matt?

I don't know!

I know you have

been married to Paul for a long

time.

51 years.

That's a round of

applause.

What was your courtship

like and was he very traditional?

Did he start things off?

Terribly

traditional. I can remember when he

proposed, quite a

proposed, quite a few times, and

there was the lake and water and the

seat and he was down on Juanmi and

of course I said yes, my son,

Thomas, when it came to Sarah, he

said I'm going to ask Sarah to marry

me and I've asked her father. Where

did you get proposed to? I drew a

map of Hyde Park and he proposed to

Sarah, and he had a bottle of

champagne in the left pocket and two

glasses in the other, I didn't have

any of that.

That's lovely, though,

isn't it? Your new book, Classic, it

is beautiful, what qualifies as a

classic dish in your eyes?

I've

chosen classic recipes that have

been great favourites of mine over

the years but they have been given a

bit of a twist and a bit of

updating. Because, you do something

like a fish pie and I always do my

mother's fish pie and I decided to

put sweet potato on top and ordinary

potatoes, and there is a bit of a

twist and lots of explanation and

pictures. All of the things, the

family have to go ooh and ah and we

tried them all out and if my family

don't like them they don't go in the

book.

It's the sort of book every

family needs, it is kind of the

staple.

It is the go to.

Matt was

salivating in the green room

earlier.

There is the savoury

section, there is the dessert side

of things but it seems to me your

heart lies in the main cause.

I love

it, something like lamb shanks, and

I persuade people to have the front

of the lamb, the fore are a bit

smaller than I dare say you would go

for the hind because they are chunky

but there is nothing nicer than a

slow cooked lamb shank. We do quite

a bit of slow cooking, and I do slow

cooked duck as well, and then you

can have crispy skin, and also pork.

I take the skin off the port before

I roast it and it becomes so crackly

and you can cut it up into little

pieces and everybody gets crackling.

Sometimes if you cook it on it

doesn't get to perfection. I've done

all those tips as well, what you can

do ahead and can you freeze it

because busy people like that.

Definitely. It's not just British

stuff, there is Italian stuff, there

is kedgeree, curries, all sorts of

things, and here is you making eggs

Benedict Florentine, which looks

delicious.

They look perfect. Now's

the time to plate it. For the

Florentine layer I have wilted fresh

spinach in the butter so there is no

need for more on your toasted

muffins.

I think that is the perfect

breakfast. Just to die for.

That would be good for Valentine's

Day as a nice little breakfast.

What

about the evening?

As a breakfast.

You are going breakfast as well,

that's a bit much, I could only do

one meal.

There is a TV series

sitting alongside the book, do you

just go through the book, or have

you chosen your favourites?

They are

the favourites on the TV show and

that's going to be on Monday in two

weeks' time, I think it's 8:30pm.

Not much else to do on a Monday

night, is there?

It's perfect.

After

The One Show!

After The One Show!

You have a brand-new television

project called Britain's Best Cook

and this is really exciting because

you are back on a panel with Chris

Bavin and Dan Doherty, who is a

chef, Claudia is hosting, so it's

bound to be a lot of fun. What has

your experience been like so far?

You are in the thick of it filming

as we speak.

I'm so enjoying it and

we started off with ten. They are

from all different walks of life.

And also they specialise in all

different sorts of cooking but they

have to be able to do everything.

Its proper home cooking. You are

using things from the cupboard,

nothing too complicated. Just really

good family food and they have been

fantastic. As it's all building up

I'm very excited. Claudio loves her

food and there is a huge sense of

humour because she is very relaxed

and makes all the cooks relaxed too.

We are very much looking forward to

seeing it, Mary. We are.

There's been more heavy snow in many

areas of Scotland today,

closing schools, cancelling flights

and causing travel tailbacks.

The bad weather is all too familiar

for the people of Fort William

and Christine's been to see

how they stay prepared.

There is nothing quite as magical as

being on a mountain in snow but this

picture postcard atmosphere can

change in a second. There has been

plenty of changeable weather in the

Scottish Highlands this year. I've

been looking forward to some petrol

head fun here in what has been the

biggest snowfall since 2010. The

plan was for me to go on this

magnificent ski lift all the way up

the top of that mountain to drive a

peace masher but Britain has

suffered some of the worst storms in

many years, so consequently my plans

have had to change. Piste bashers

are ten tonne monsters that smooth

the slopes ready for the thousands

of skiers every year. But is not the

snow that stopped me, it's the wind.

Chris, you were the chap that was

going to teach me how to drive this.

What are the weather conditions like

up there now?

We're getting gusts

from 70 up to 80 mph at the top of

the hill, too much to operate right

now.

How has it impacted on the

resort and for the locals?

There are

pluses and minuses, this weather

brings in lots of smoke, so the

skiing area was loaded with snow and

at lower levels we had lots of snow

in the Cabaye, we had to adapt and

change. The managing director was on

car park duty all weekend pushing

cars and struggling snow, these are

the things you have to do to survive

in this type of location. --

shovelling snow.

The piste basher

may be stuck up the mountain but

always not lost, there is a great

way to explore on foot. This is new

experience.

Have you not done

snowshoe walking before?

I was

expecting tennis racket type things.

Things have progressed from the

1920s.

Mark was taking me out for my

first experience of snowshoeing.

They have quite a big grip on them

as you can see. When we're walking

you have to lift up your feet.

Otherwise you just dig yourself in

cosmic exactly.

How does it feel?

Like you've got something on the end

of your foot.

There we go. Before

you go running off too fast, we will

get used to them. That's good, just

a wee lift, try and look forward as

well as looking at it.

It's not

easy. A bit like walking in giant

flip-flops. Mark has needed this

snowshoe is more than ever this

season as the Nevis range has had up

to two metres of snow.

This is the

best season we have had probably or

eight seasons and hopefully it will

continue.

But all this snow also

brings risk.

There are over 200 avalanches a year

here. They may not look as dramatic

as this one in Alaska but they can

be deadly. Both Graham, a senior

avalanche forecaster, and Mark, have

been caught up in one.

It's not

something you'd want to do twice,

that's for sure. Quite frightening.

There is a lot of forces involved

and you can quite easily be sliding

down the mountainside surrounded by

hundreds of tonnes of snow.

Put your

head into your jacket and hope when

it stops you have an air pocket and

your friends are going to come and

find you.

You can increase your chances of

being found by carrying a tracker, a

device that sends out a 40 metre

signal to rescue services.

So, if I

pull out the big Switch here, as we

get closer to mark the number

reduces. It's as simple as that.

It's a different mindset in the

local town of Fort William, people

prepared for all whether every day.

Do I put a sleeping bag in the car

for a snow shovel, flask of hot

drink and a bit of spare food in the

glove compartment?

It's normal.

It's

what you do.

Do you take it in your

stride?

We take it in our stride in

Scotland, it's just one of the

things we do. When you get it down

south it always seems to make the

headlines!

LAUGHTER

This is the award-winning Bridie.

What is that?

Minced beef and onion.

Delicious. I might not have been

able to drive a piste basher and may

not have been caught in an avalanche

but what I have caught is a local

Bridie, so life is very good.

That looks tasty, doesn't it?

Earlier we asked you to send in your

classic cooking questions and Dial M

for Mary.

Yes.

for Mary.

Yes. Appropriately for the

M we have Mollie, who is 12 years

old but we have Jenny on the phone

who is Mollie's mum. Did even Jenny

and Mollie and what is your question

to Mary Berry?

Good evening. My

question to Mary Berry is my

Victoria sponge cake doesn't always

have a good rise. How can I make it

rise to a good height?

Well, Mollie,

first of all you want to weigh the

ingredients very carefully because

with baking that's important. Then I

do the all in one method and give it

a really good beat, and remember you

must use self-raising flour, and put

it into the correct tense, make sure

that you measure the tins, because

sometimes if you use a bigger tent

than you should it won't rise, it

will be thin like a pancake. Bake it

at 160 fan and usually for about 35

minutes.

Perfect.

Happy baking.

Thank you!

Thank you, Mollie. Jane

wants to know how to prevent

pancakes sticking to the pan.

Looking at that pan it is not a

nonstick one, shiny pans often

stick, so heat it first, put in a

little oil and then do your pancake

and hope it doesn't stick. Use a

spatula to scrape underneath it if

it does. It will taste the same.

There we are. This is to everybody

at home from Laura, Natasha and

Chester. Good luck with your Classic

Mary Berry cookbook, it is out now

and the TV series starts Monday 26th

debris, 8:30pm, BBC One.

We will be

back tomorrow. Happy Pancake