Queen of cakes Mary Berry joins Matt Baker and Alex Jones to talk about classic recipes and answer viewers' questions.
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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.
Yes. You will be
pleased to know I had been making
your recipe vote drop scones.
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?
You can put whatever you like on
Here it is. Don't feel
pressured to taste it, but you can.
Do you want a cooked bit?
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
Yes, deranged best.
follow the recipe?
Children to make these,
grown-ups can make them, you need
very few ingredients.
If I can make
them, you can make them!
In a nonstick frying pan, you don't
need a griddle.
Exactly. What are
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
I love a classic pancake,
with sugar and lemon, perfect. Or
Shall we go on then
I'm not keen on the
other ones. We have a wobbly
pancake, a Japanese recipe.
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
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
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?
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
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
Some people have asked,
and you just creating 100 million
coffee cups here because it is
We checked this
with the recyclers and it is
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
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?
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
Yes. You will be committed to
having these for your tea.
manager won't be happy...
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.
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?
years is a realistic times go
years is a realistic times go to did
environmentalists reacted? I catch
up with the Greenpeace executive
director. I want to give you this,
this is one of the new packaging
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
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.
think the fact they are going to go
plastic free would sway me towards
shopping here more so over another
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.
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?
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
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
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.
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.
and we will see lots of it.
organisations looking at the way
they are using plastics. There is a
big announcement from one quite
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.
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.
thank you so much again.
Zero next week for more. I have my
family, the Proud family who have
been doing brilliantly.
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?
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
No, I agree.
In your house?
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.
That's right, and stashing?
don't know that one.
What is a ting, she's not your
It's like a
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
You start with ten GMA
sent one back but you have to get it
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?
is so much competition, so much
variety, and maybe a lack of
patience with it as a result.
think it less face-to-face?
lot of the time it is online because
I think there is a hesitancy and
shyness around striking up
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.
was your shortest relationship?
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.
It is nice a day or two after.
You arrange the second date on the
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
I will tell you, you swipe
right and left if you see somebody
you fancy, that's right, isn't it,
I don't know!
I know you have
been married to Paul for a long
That's a round of
What was your courtship
like and was he very traditional?
Did he start things off?
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?
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
It's the sort of book every
family needs, it is kind of the
It is the go to.
salivating in the green room
There is the savoury
section, there is the dessert side
of things but it seems to me your
heart lies in the main cause.
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
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
I think that is the perfect
breakfast. Just to die for.
That would be good for Valentine's
Day as a nice little breakfast.
about the evening?
As a breakfast.
You are going breakfast as well,
that's a bit much, I could only do
There is a TV series
sitting alongside the book, do you
just go through the book, or have
you chosen your favourites?
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?
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
How has it impacted on the
resort and for the locals?
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. --
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
Have you not done
snowshoe walking before?
expecting tennis racket type things.
Things have progressed from the
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
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.
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
But all this snow also
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.
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.
head into your jacket and hope when
it stops you have an air pocket and
your friends are going to come and
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
what you do.
Do you take it in your
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
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
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?
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
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