15/10/2012 The One Show

Hello and welcome to the One Show. Our guest is a celebrity chef,

businessman and food campaigner, whose mantra when it comes to

healthy food is education, education, education. Sure he's

somebody like that would never Forties on school reports when he

was a kid, would he? Now! Shall we ask him? Jamie Oliver! Yes, for tee

macro years I've for which to my report because I was scared of my

dad, and I wasn't doing very well at school at all. When GCSEs came

in, it was like, why do you only have one? How did you make it look

official? I used to do a lot of lunchtime staff in art, and I

noticed, when the teachers were having their lunch, that on their

desk were some unwritten report sheets, so I acquired them! A lot

of Mate would write them, make believe, "Cheney will do

exceedingly well". My mum and dad were under the illusion I was

cleverer than I was. We all know you as the champions of school

dinners, but the government are not responding in the way you want them

to. For me personally, it is a bit of a dark time, nutritional

standards for Academy Schools, which is most of them in this

country, have been eroded by Michael Gove. History says that

once you have made a decision, you cannot back down. So we are at a

stalemate. I am still doing it, and looking at it in the next 10, 15

years, I know he will not be around then. The reality is now for those

schools, there is a higher standard for dog food then their wrists for

kids dude. -- then they risk for kids's food. We are still the most

unhealthy country in Europe, and at the one place which is a great use

of taxpayers' money is the school lunch. The decision to take away

the standard is cash neutral. We are at loggerheads, it looks like

nothing will chat and -- happened. The fight does go on. Highlighting

the quality of school meals isn't to everyone's taste. At the that

was the experience of a nine-year- old after posting photos of her

school dinners on the internet. She is using her popularity to feed its

core children halfway across the world. -- feed school children. Our

reporter has been to meet the remarkable Martha Payne.

In April this year, nine-year-old Scottish schoolgirl Martha Payne

began prodding about her school dinners. Little did she know that

her blog would cause an uproar and she would become an internet

sensation. She called her blogger NeverSeconds because she never got

a second helping of her school dinner. You right here of that your

dad was a bit shocked by the pictures. Why was he shocked?

thought school dinners were really healthy and they were the perfect

thing. But then he saw them and he was like, wow. I have seen better

examples of a school lunch. The quantity and quality didn't strike

me as the best I had seen. He was then the only one. Within 24 hours,

the blog went by road. It had 25,000 hits. One message gave

Martha some food for thought. was a comment saying that at least

I was lucky I had food, some people don't. So we thought about people

who didn't and decided to set up our fund-raising website. People

around the world were moved to send money to Martha. But Dent newspaper

headlines provoked the local council to ban the block. I got

taken out of the class, I was told I could not take any more photos of

my school dinners because of a headline in the newspaper. I am sad

I am no longer allowed to take photos. That was a big moment! As a

didn't end there? No! When people saw that, they gave me loads of

money. Tissued increase in donations caused the council to

back down and the blog continues today. To date, Martha has raised

more than �115,000 for the charity Mary's Meal, who provide food for

school children worldwide. The idea is to encourage children with

education, if you provide a meal and a place for schooling, they

would get hold benefits, they can concentrate on school, they get

good lessons. It is a fantastic charity, a very simple idea that

martyr understands. There is a kitchen being built in Malawi.

Those children, those 2000 children, or will get schooling every day for

a year. 10,000 other children around the world will get a school

meal every day because of the support. Now Mate is preparing for

a trip. The family after Malawi to meet the children her money will be

feeding. The journey that the block has taken us on will be quite

emotional. The excitement is building, as Martha packs lots of

presents for the kids she will meet. There is a book... Those our

friendship bracelets? For the children are. That is outback of

staff to play with. A You are going to give this all for them? Yes, we

will leave it at in the schools. Are you a bit nervous about meeting

these children? They will be excited to meet you. Chi and off,

everyone is gathering around, millions and millions of children.

But I think it will be OK. It will be great. In preparation for Malawi,

she is visiting a chef who has been championing her cause since the

story began. They are going to tell me more about the type of food the

charity will be providing. Are you going to make some porridge? Yes.

In Malawi, at the children are fed a similar dish to the Scottish

porridge, but rather than a rich, the U's maize and soya milk. They

did it once a day. It costs 6p a service -- serving. Porridge is

brilliant, slow release carbohydrate, exactly the sort of

food that kids growing up should be eating. It is easy to make as

Martha is demonstrating. Sure we serve it up? And yes! You make good

Brilliant to see you! We know you're excited about meeting a

Jamie, but we think he is probably more excited about meeting you!

is my big heroes. She has done an incredible job. A think it was the

purity and honesty of what she did, that is what made it go global.

Everybody wanted to back-up, as they should. I was so proud of you.

I'm sure your dad is overwhelmed with pride. A political stop it

started as a writing project, to go where it did. It was really funny,

I was doing jobs in Australia, in America, even going on the David

Letterman Show, and they were talking about Martha. She was

following me around the world! Every country, so many countries,

especially the newspapers, they all grabbed hold of it to stop it

represented a country -- problem we all had. Did you have any idea this

would be the case? Now! You only got back yesterday? That is right,

we flew overnight from Malawi, it has been quite a journey. You had

an incredible welcome, tell us what happened. They were all singing.

Was there are lots of people? lots. There were 2000 people in the

school. What were they singing? What were they doing? They were

singing welcome, welcome it. I can To Walworth knows, Martha from

Lochgilphead met the children. -- to a wall of noise. I don't know

why they are singing, I am not that special. It is overwhelming,

because of their millions of children, gathering around you, and

it is so loud, as well. They are So how much her she raised? A over

�117,000 now. That is 12,000 children, fed a school meal for a

year, that is what it means. you get to make porridge? You yes.

When you compare the bridge to your school dinner, which do you prefer

a? So school dinner! Thank you very much for coming to talk to us.

have got a present for her. Can I give it to her? Because you are

incredible, I have a hamper of goodies and treats.Nine years old,

you have done what most people in their whole life and never, ever do.

I just want to thank you. I have got a bit of a hamper here, we are

going to look after you tonight, you are going to have had dinner in

one of the restaurants, look after you like a queen. I cannot

Euros in Scotland can see more on her Malawi trip straight after the

One Show, everyone else can watch it on the iPlayer. It is also

repeated on the BBC News channel over the weekend on November 3rd.

These are fast moving days of 24 hour TV and rolling news can

sometimes make people yearn for a simpler life. When great

broadcasting was nothing more than a songbird, and a solo musician.

Here is John Sergeant on the unusual double act that enchanted

BBC audiences of three years. -- for years.

It was in the grounds of this perfect country cottage in Surrey

that one of the most extraordinary moments in broadcasting history

took place. It was 1924, and the cellist Beatrice Harrison lived

here. She was well-known in musical circles, but soon she would become

famous throughout the world. This woman is an authority on Beatrice

Harrison. She took me to her old music room. It is a lovely room.

Amaze him, isn't it? How famous war she? She was extremely famous, she

was a family friend of Elgar, who preferred her as his solo whist

whenever he conducted the famous concerto. But she was more famous

for something unusual which she did here in the garden. That is where

we are going to go! She used to bring her cello out on a lovely,

warm, spring evening, and practice. She was absolutely amazed when she

heard a wild birds joining in, and echoing what she was playing.

Fitting in with the music Shivas playing? Fitting in with the melody

she was playing, responding to it. It was utterly amazing. She

realised that it was Anne Nightingale. She was so excited

about that, she wanted everybody to hear it. With the wireless, the

new-fangled instrument? And or even On the 19th of May, 1924, BBC

engineers were ready to capture the magic on their primitive equipment.

The producers were looking for the turn to do an early outside

broadcast, as it was called. A new opt. It presented a challenge as

they had never been this far into the outside broadcast round it was

not a formal event, would the birds sing, what would happen.? So that

sense of precarious sense of adventure about it.

It was a triumph? It was. The nightingales finally sang as the

broadcast was about to go off air. The nightingales sang, the cello

played and the audience listened, enraptured.

This recording gives an idea of what so enchanted the early

listeners. Many were convinced that the nightingale was responding to

Beatrice and her cello. It was a huge hit. Beatrice herself

received 50,000 fan letters. These are the early days of early

listening and radio correspondent. Even the Director-General at the

time was known to have said, that is a glamour of romance has passed

across the prosaic round of many a across the prosaic round of many a

night. It became a BBC tradition, a national event, repeated for many

years. Even after the celloist moved away, Beatrice Harrsion, the

engineers returned to hear the nightingales singing. One night,

the music coincided with a bomber raid going over to Germany. So

there was this poignant overlay of sound, the song of the nightingale

and then the drone of the bombers. That became a very famous

recording? Yes, indeed. Sadly, nightingales are not as

common as they used to be. They are no longer in the area where

Beatrice used to live, but they are flourishing here, not that far away,

hid no-one the bushes at Northwood Hills Bird Sanctuary in Kent.

Almost 80 years after Beatrice charmed the nightingales, we

decided to have our own attempt. What is your feeling at this

moment? I really hope that the birds sing. I hope that the

nightingale sings. I really want it to, but still it is a wonderful

chance to play. To experience what Beatrice Harrsion must have

experienced. But is that a nightingale singing?

I'm no expert, but Rolf is, and he was in no doubt.

That's him? Chiter, chiter? That's him.

Who says we cannot live in harmony with nature? That is it, isn't it.

It has been an eeening of delight. Eight decades after Beatrice

Harrsion' performance, the twilight, the celloist and the song bird. It

was perfect. You are taking your healthy eating

campaign out of the garden? Yes, we have been piloting projects in

primary schools for the last three years. Really learning with the

teachers, with their current curriculum across the subjects,

basically through planting gardens and building kitchens, we are

allowing the kids to learn about science, art. There is no better

way to learn about maths than baking a cake. It is at a primary

school age. My belief is primary school education is where you can

nip a lot of stuff in the bud. Is it going well? It is

unbelievable. We have had to learn about the tress es -- stresses and

the pressures that the teachers have to live with to deliver the

goods, but we have been doing it for three years. One thing is for

sure, when you get a kid to grow something, pull it up, cook it,

they will eat it. It is not practical, from a

dyslexic point of view, you have to be practical? Completely. I was

dyslexic. I did so bad at school, but all these years later, I am

passionate about what education can do for our kids.

Hopefully you can move it on across the country.

Hopefully. Now, Jamie's 15-Min Meals. There is

a series. We have had a go at this. I did a fritata. I did the prok lee

pasta. I had -- broccoli pasta. I had to improvise.

You are using a knife! Shouldn't there be a food processor in that

one? There is the finished pocket. That is not bad at all. I had

trouble keeping it in the is a minutes.

Tell him why. I couldn't find a greater, and I

set an egg box on fire. Serious? Because it was so intent,

Matt was so intent on getting it in under the 15 mince.

I did it in 17 minutes. They were delicious. Both recipes.

You did the research and you said it was tasty.

You said in the book that you have to set out the kitchen to get this

done? Big time. This is the hardest book I have

done. I tested it out with kids, old age pensioners. With the design,

there is a lot of white space. I kept the text to a minimum. I

wanted to be psychological about empowering people to realise how

easy it is, but part of it is to tap into what you were saying, the

house has enclosed around the kitchen. When it comes to cooking

quickly, you have to claw some of BA that back. Get rid of the piggy

banks, the magazines. To get the kitchen near to you. That saves a

bunch of time. And to get the right tools?

Liquidisers, food processors, it does not cost that much nowadays.

You can get them in all of the supermarkets. The reason I did the

book is that the public pretty much demanded it from me. They are busy.

Nutrition. I wrote it with a nutritionist. It is not a diet book,

but you will never put on weight eating this food. I wanted it to be

a book you can cook from five day as week. So not a special occasion

book, but something to live off it was interesting.

It really helps when we see you in action in 15 mince. It is

incredibly inspiring. Let's have a look at you spicing up a sauce.

You have a clip? Yes, here we are. Next, the ability for a person to

pimp their sauce is here. What we do is prick four chillis. It is

important to prick it, otherwise they explode and you will be

wearing it. Put the chillies over the gas.

If you have not got a gas stove. Put the grill on and grill it. Then

serve them on the board and push the seeds out of the way and put

the chilli in your portion, on your plate it is like Tobasco.

Gene ous! -- genius. You mention the boards, what is the

difference between the classic plate and the board? If you want to

be fast, Jamie's 15-Min Meals is about a mindset. Not just in the

cooking, the speed, but how to serve it. In my view every house

should have a couple of nice boards, platters. Her pasta was lovely in

the plate, but in the bowl it looks rubbish. By having a platter, it

makes people help themselves. It may roll off, though? Roll off

the platter? Roll off the board if you have a Tennant? No, it is great.

It is ten years since Grahamie created a restaurant as a training

ground for 15 young people. Some were enthusiastic to learn, others

not so much, but what has happened since the cameras stopped rolling?

Angellica Bell went to find out. You will enjoy this.

This restaurant's named after the original 15 apresentiss. The trials

of training caught on camera for the country to see on the

television series, Jamie's Kitchen. For some of the trainees, it was

the start of something big. The restaurant was the backdrop for

Jamie's first social campaign, a scheme to turn out of work young

people into the culinary cooks of tomorrow.

Get it back here. Tonight take the food out to hang around. I can't do

this. I can't do it, it is raw. We have been waiting 40 minutes for

the skate. One of those whose journey was

watched by 6 million people was Tim. Tim has been a star. He has each

dish out. He has it out in ten minutes,

looking eight out of ten. To date he is one of 15 Jamie's 15-

Min Meals's success stories. He set up his own restaurant after

graduating. Without Jamie's 15-Min Meals, I

don't know what I would have been doing. It transformed everything

for me it made my focused, driven. I would not have been doing this

now. Opening up a restaurant at the age of 26.

What about some of the other guys? The pressure got to all of us. You

have to want to do this job and to love it.

Over half of the 200 students at Jamie's 15-Min Meals that trained,

finished the course. Nuncio did the training but gave it

Did you miss the kitchen? A little bit, but it was not for me.

Some may say you had a fantastic opportunity, that you could have

gone on to amazing things, then you threw it away? I could say so many

things it gave me. The bottom line it give it is to a lot of people in

there, if not everyone, is a purpose.

Now Jamie's 15-Min Meals has evolved to give that sense of

purpose to young people in even tougher situations. Today, Andy is

one of the new batch of students.Y, tell us what life was like before

you joined the team here at fif fif? It was really hard. I was

getting in trouble with the police. It led me into prison.

You were out in July? About four months ago. From prison, that is

how I got into the cooking. Was that the turning point? Yes. I

thought this is what I want. Today, what is your day like? Today I'm

working a double chef. I -- shift, I am preparing, but it is busy.

How do you think you have changed? You see the ex-graduates, you think

if he has made it, I can make it. Where do you see yourself?

Hopefully running my own restaurant, that I want to give back to the

community like the way they have given me that opportunity. I want

to give it back. So all of my chefs will be graduates of Fifteen. I

want to make my mum proud. Did you ever think it would make

ten years? You don't know. I am so proud of Fifteen. Interestingly, I

was stupid. I was 24pwh I started it. I think there is something to

be learned there from young people started -- starting up ideas, from

a really good heart. I don't think I would do it now at 37, or

whatever I am, but it was a good energy. I am so proud of my

students. They have done great things.

We have had an e-mail from Carol Roberts. She said she did a 15

minute meal, but it took her an hour-and-a-half. She is down camera

four? It was the golden chicken. If you want to come into my office,

I will get a 14-year-old it show you how to do it. We have old age

pensioners, teenagers to do it. If you do what it says it should

work. If you have everything ready. She did say it was delicious,

though. We have to point that out. I think we should get her in.

Good luck. Now, we have a confession to make.

This is a little embarrassing. It is more Alex.

When we read the title of your new book, we may have got it a little

wrong. It is easily done when you see Jamie's 15-Min Meals. With that

in mind we thought it could say 15 Minute meals.

Here is Carol Cook. This, Jamie is unbelievable. There we are, Carol.

Now, these are your recipes in miniature.

Did you make these? Yes, I did. They did not take 15 minutes?

they took 34 hours. Carol, what do you make the

miniature meals for? They are made for doll's houses, really, the

adult collectors, really. How do you start with this? When

did you start making them? It was in 1996. I got made redundant from

my normal job. My mother-in-law... Sorry, we are going to have a quick

game, Jamie, to see if you can recognise the recipes. The first

one is spiced chicken with bacon, asparagus and spinach lentils. Can

you point that out? There you go. Chicken there, chicken over here.

The real one is? Let's have a look. There is the one in reality. There

it is, it is that one there. Unbelievable.

And the golden chicken and then the mighty mackerel.