:00:23. > :00:29.Thanks for tuning in, welcome to your Friday One Show with Chris
:00:29. > :00:33.Evans and Alex Jones. We have magicians, giants, UFOs, robots and
:00:33. > :00:38.most incredibly, the man who has made silent films cool again,
:00:38. > :00:45.director of the unlikely cinema smash, The Artist. We kick off with
:00:45. > :00:53.a gastronomic genius. It is Heston Blumenthal! Good evening. What fun
:00:53. > :01:00.we have had in rehearsal. What is The One Show rehearsal like? It is
:01:00. > :01:03.disorganised chaos. Good. You are a big fan of taste enhancing, being
:01:03. > :01:09.enhanced by environment. You say that environment can affect the way
:01:09. > :01:13.we eat. We basically eat with eyes, ears and noses. Take sound, you
:01:13. > :01:18.think, what has that got to do with the way we eat? If you play loud
:01:18. > :01:24.rock music in a restaurant, people will spill it -- speed updating by
:01:24. > :01:28.15%. It is good if you want to make up more money -- speed up eating.
:01:28. > :01:35.In a wine shop, if you play classical music, people will spend
:01:35. > :01:42.up to 15% more on their wine. have another little twist? I was
:01:42. > :01:49.going to save this for later. save it for later. The third one,
:01:49. > :01:54.talking about visual elements, they did a survey where one recipe, a
:01:54. > :01:58.Japanese recipe, simple, they wrote it in 10 different fonts. The one
:01:58. > :02:02.that was the most italic and flowery, people thought it was the
:02:02. > :02:07.most complicated recipe but it was the same. You say there is a famous
:02:07. > :02:11.chocolate company that spend �300 million on a chocolate lab. A very
:02:11. > :02:17.secret lab in Switzerland which I would love to go into. It sounds
:02:17. > :02:24.like James Bond. Not a chocolate labrador! I bet it has sliding
:02:24. > :02:28.doors. Is it true that you used to hate school dinners? Yes. Is it
:02:28. > :02:33.also true that you have a new TV show called How To Cook Like
:02:33. > :02:40.Heston? Yes. We thought we would combine those two thoughts. We are
:02:40. > :02:44.challenging three dinner ladies to make your fantastic food. Libby
:02:45. > :02:49.Lewis, Claire, Jane. They are all from Farley Hill Primary School in
:02:49. > :02:56.Reading. They are going to try to cook like you. First of all, we
:02:56. > :03:04.would like to know what you're stigmata disease are. -- signature
:03:04. > :03:10.dishes are. I like courier I did a lamb and butternut squash curry.
:03:10. > :03:18.Spicy spaghetti bolognese. Jane? I think I would have to cook
:03:18. > :03:24.a nice rack of lamb, I believe it is somebody's favoured over there.
:03:24. > :03:29.That is what they would like to cook. But it is not what they are
:03:29. > :03:32.going to cook. We will find that out soon. 230 years ago, this
:03:33. > :03:38.person was considered one of the wonders of his age. Today it is
:03:38. > :03:42.what to do with what is left that is causing a sad to fix scuffle.
:03:42. > :03:48.Justin Rowlatt asked what is it is time to give the Irish giant his
:03:48. > :03:53.final request. Today, we would see these people as
:03:53. > :03:56.suffering terrible diseases, but as recently as the 19th century, men
:03:56. > :04:00.and women with rare conditions would be paraded as circus freaks
:04:00. > :04:05.for the pleasure of the paying public. The story of Charles Byrne,
:04:05. > :04:10.the man who became known as the Irish giant, is no different.
:04:10. > :04:16.Except for one small fact. He remains on display to this very day.
:04:16. > :04:19.He is reckoned to have stood at 7 ft 7. A man so tall, he lit
:04:19. > :04:25.cigarettes on the flames of street lamps. His condition made him a
:04:25. > :04:30.fortune. He arrived in London, he set up lodgings, he advertised
:04:30. > :04:34.himself, he had an agent. He was kind of like a celebrity? He was
:04:34. > :04:39.very much a celebrity of his time. His life did not end well. What
:04:39. > :04:44.happened? He was only 22 and already showing signs of the
:04:44. > :04:54.disease that would kill him. At that point, anatomists basically
:04:54. > :04:58.John Hunter was the most famous surgeon of his time. Never
:04:58. > :05:03.described, actually, what happened. Rumours started to circulate as to
:05:03. > :05:08.who had got the body. For four years, John Hunter kept the body
:05:08. > :05:12.hidden. How extraordinary that this celebrity's surgeon should seek to
:05:12. > :05:17.steal the body of another. John Hunter relied on Body Snatchers
:05:17. > :05:24.ball of his career. He does it did thousands of bodies, based on that
:05:24. > :05:28.he made useful discoveries in medicine. I think John Hunter was a
:05:28. > :05:32.great man, he pushed forward the boundaries of medicine but I think
:05:32. > :05:36.he went too far in this case. We know that Charles Bernard stated
:05:36. > :05:45.clearly to his friends that he wanted his body put in a lead
:05:45. > :05:48.coffin and put at sea -- Charles We live in the 21st century. We
:05:48. > :05:54.would not acquire human remains in the way that John Hunter acquired
:05:54. > :05:58.them at that time. Charles Byrne's skeleton has been the most
:05:58. > :06:01.important skeleton in any museum collection worldwide, because of
:06:01. > :06:10.what we have learnt. What benefits have there been of having the
:06:10. > :06:14.skeleton? The illness made him grow too excessive height. While the
:06:14. > :06:18.results of the research published last year mean we can identify a
:06:18. > :06:22.particular groups who are more likely to develop this illness.
:06:22. > :06:25.this particular case, nobody said as clearly and as forcefully as
:06:25. > :06:30.Charles Byrne that he did not want to be bisected and he did not want
:06:30. > :06:34.to be in a museum. So I think the time has come to honour his wishes.
:06:34. > :06:39.Charles Byrne's life may have ended here in England, but it began a
:06:39. > :06:45.world away, here among the farms and smallholdings of Northern
:06:45. > :06:49.Ireland. And today, I am meeting a distant relative of them, a man who
:06:49. > :06:59.probably has the strongest claim to decide the final fate of the Irish
:06:59. > :07:00.
:07:00. > :07:05.Rear this is the area Charles Byrne came from, what is your connection?
:07:05. > :07:10.We share a common ancestor, which we believe could be anything up to
:07:10. > :07:13.1500 years ago. You are a distant, distant relatives. Does your
:07:13. > :07:22.connection explain your... How shall I put it, considerable
:07:22. > :07:27.height? It does. Charles Byrne was ever put eight inches. I am 6 ft 9.
:07:27. > :07:34.-- he was 7 ft 8 inches. Is it time we respected his wishes and buried
:07:34. > :07:38.him? We still don't know how much more information that skeleton
:07:38. > :07:47.possesses, that we can make use of. What benefits are there for people
:07:47. > :07:51.who carry the gene? To develop a screening process, to screen out
:07:51. > :07:55.people who carry the rogue gene, and who may or may not develop this
:07:55. > :07:59.condition. I mean by that, that people will not grow to these
:07:59. > :08:04.extraordinary heights, that they can be treated before it causes any
:08:04. > :08:07.long-term harm. It is not so much the height, that has nothing to do
:08:07. > :08:12.with it, it is the medical condition which can be quite
:08:12. > :08:18.debilitating. I suppose in the long term, this means exceptionally tall
:08:18. > :08:22.people like you, giants, won't exist anymore. There will never be
:08:22. > :08:26.any more giants, if it is done on a wide enough bassist.
:08:26. > :08:30.Only time will tell what happens to the Irish giant. Only time will
:08:30. > :08:38.tell what happens to our three dinner ladies, Libby, Kayal and
:08:38. > :08:46.Jane! -- Claire and Jane. A book goes along with Heston's TV show,
:08:46. > :08:50.Libby is going to cook from the book. She is cooking mushroom soup.
:08:50. > :08:55.Simple, button mushrooms but they are so fragrant. The magic, you
:08:55. > :08:59.know like a cappuccino comedy make the soup like a cappuccino, instead
:08:59. > :09:07.of cocoa powder, you drive some mushrooms to make a mushroom powder
:09:07. > :09:15.dustbin. How are you feeling? too bad. Hopefully be able to do it.
:09:15. > :09:24.Clare is also cooking from your book. She is doing one of the fact
:09:24. > :09:28.that -- one of the Fat Duck classics. The real key is to make
:09:28. > :09:33.bacon flavoured milk, then use that to make the custard. Normally when
:09:33. > :09:38.you cook custard, you don't overcook it. This one, you get
:09:38. > :09:42.higher and the green clumps the egg together. This is going to taste of
:09:42. > :09:52.bacon and egg. Cooking the most famous ice cream in the world, how
:09:52. > :09:53.
:09:53. > :10:01.do you feel? Excited. That is good. Jane is doing chocolate soil.
:10:01. > :10:05.do you feel? Yes, excited. The kids would love that? Most of them.
:10:05. > :10:09.little bit of hazelnut oil gives it some clever but when you start
:10:09. > :10:16.discussing how you want your soil to look... It gets so real but it
:10:16. > :10:21.is great fun. You serve this for people to eat and buy? These are
:10:21. > :10:30.recipes from the book, you cook this at home. You have not tried
:10:30. > :10:34.this before, have you? Are you ready. 5, 4, 3, 2, one, get cooking.
:10:34. > :10:40.While the girls are doing that, Heston and I are going to join Alex
:10:40. > :10:44.on the sofa. Let's have a taste of next Wednesday's How To Cook Like
:10:44. > :10:48.Heston. Here he is, trying to guess the ingredients in some chicken
:10:48. > :10:55.stock made by his local women's hockey team.
:10:55. > :11:05.My last challenger is Emma. It is nice, a light chicken stock.
:11:05. > :11:05.
:11:05. > :11:10.Chicken carcass? Chicken carcass. bit of celery. Celery. Carrot. A
:11:10. > :11:15.tiny bit of white wine. A bit more than tiny! Identifying those
:11:15. > :11:20.ingredients was easy. That was very impressive. You said it was quite
:11:20. > :11:28.easy, when did it begin to get difficult after that? For the
:11:28. > :11:32.stock? It got harder, one would imagine? If you put a lot of celery
:11:32. > :11:37.in something, you can really tasted. It comes back to what we were
:11:37. > :11:40.saying earlier. -- really taste it. The reason why sounds can affect
:11:40. > :11:47.the way you eat is because of memory, we always have to relate to
:11:47. > :11:51.something. You can taste something in wine or food if you recognise it.
:11:51. > :11:55.The great thing for me, this thing about taste and flavour and the
:11:55. > :12:00.difference between the two. That was very impressive. Every week,
:12:00. > :12:06.you focus on a main ingredient. You have done beef and ex-, this is
:12:06. > :12:14.about chicken, give us your top chicken tikka. Chicken stock, if
:12:14. > :12:20.you are going to make a chicken stock, sprinkle skimmed milk powder
:12:20. > :12:27.over Europe chicken wings before you rose them. Secondly, if you are
:12:27. > :12:31.roasting a chicken, invest in one of these thermometers and stick it
:12:31. > :12:35.into a -- your chicken, and you'll get perfect chicken every time. If
:12:35. > :12:39.you cook chicken too hot, like a wet sponge, you squeeze the
:12:39. > :12:44.moisture out and you end up with dried chicken. If you can control
:12:44. > :12:49.the temperature, you have beautiful, moist chicken every time. You are
:12:49. > :12:54.about cooking on low heat and slowly. How low and how long for
:12:54. > :13:00.the perfect chicken? The average chicken, three or four people, I
:13:00. > :13:04.would put it on 90 degrees... that all? You think it is not very
:13:05. > :13:11.hot. If you put your fingers in 90 degree water, you would burn them.
:13:11. > :13:20.It is just that when you open the oven, the heat falls out. It is 10
:13:20. > :13:28.years that the VAT back has been there? Our - the Fat Duck. No, it
:13:28. > :13:31.opened in 1995. Is it true that you have 42 covers, each table of two
:13:32. > :13:36.brings in �250,000 a year of turnover, which is �5 million a
:13:36. > :13:43.year, yet you still don't make any profit? As a stand-alone business,
:13:43. > :13:49.no. We have so many staff, we have 100 staff for those 42 people. We
:13:49. > :13:56.have 52 chefs for 42 people. A lot goes into making your recipes, as
:13:56. > :14:01.we can illustrate. This is a Heston recipe. I mean, seriously. That is
:14:01. > :14:07.one of the slightly more ambitious ones. It is fish pie! But it is not
:14:07. > :14:17.any old fish by! This is a James Martin recipe, which one are you
:14:17. > :14:18.
:14:18. > :14:23.Your new show, is it about making yourself more accessible, telling
:14:23. > :14:27.everybody else they are doing it wrong? What is the message?
:14:27. > :14:32.main drive was that we did the Fat Duck cookbook about five years ago,
:14:32. > :14:36.a window into the Fat Duck, how we do the dishes. Some of the recipes
:14:36. > :14:40.are seven pages long, so it is not a home cook book. Over the years, I
:14:40. > :14:44.have developed hundreds of techniques that are the building
:14:44. > :14:46.blocks to the dishes we serve in the Fat Duck. Although it might be
:14:46. > :14:51.Bacon and egg ice-cream, there are techniques to get the texture,
:14:51. > :14:56.flavour and making balanced. It is how to take those techniques from
:14:56. > :14:58.the Fat Duck and incorporate them into your cooking. If you are
:14:59. > :15:02.making spicy spaghetti bolognese, a little bit of staff unease with the
:15:02. > :15:08.onion at the beginning and you will have a more meaty flavour. It is
:15:08. > :15:14.things like that, technique. love it. How To Cook Like Heston is
:15:14. > :15:19.on Wednesday night, Channel 4, 8pm. That is the only downside, Channel
:15:19. > :15:24.4. The film The Artist has caused a stir for many reasons. It is tipped
:15:24. > :15:27.for many Oscars, has been through nominated for many BAFTAs and has
:15:27. > :15:31.won Golden Globes. But since its release in Great Britain, some
:15:31. > :15:37.people have asked for their money back because it does not have any
:15:37. > :15:40.words. It's a silent film! We will be talking to the writer and
:15:41. > :15:45.director shortly, but first, Carrie Grant has made her own brilliant
:15:45. > :15:55.film about silent movies in a style befitting the genre, so we very
:15:55. > :15:55.
:15:55. > :18:52.Apology for the loss of subtitles for 176 seconds
:18:52. > :18:59.much need Neil the pianist. Take it I loved that a. And Neil, that was
:18:59. > :19:06.brilliant. We have only got the hottest director in the world here
:19:06. > :19:11.in the studio, the artist behind The Artist. It is Michel
:19:11. > :19:16.Hazanavicius. Welcome to the programme. Congratulations on the
:19:16. > :19:22.success that the film has had and the success it will have to come.
:19:22. > :19:27.But you say that when you lose the words you gain so much more. Yes.
:19:27. > :19:31.When you say to people, I will not use words, you say to them, I will
:19:31. > :19:35.use images. It is another way to tell the story. They expect
:19:35. > :19:40.something. They want to see something different and they can
:19:40. > :19:43.accept another way to tell stories. So you can have some poetic
:19:43. > :19:50.sequencers and people can accept that. It is difficult to do it
:19:50. > :19:55.these days. With a silent movie, you can try. You tried very well
:19:55. > :19:59.and you did OK. The film is about a silent movie star whose world is
:19:59. > :20:09.turned upside down by the arrival of the talking movies. Shall we
:20:09. > :20:41.
:20:41. > :20:46.An amazing movie. We were wandering earlier, what is it about the
:20:46. > :20:50.French, because nobody can cook like the French, apart from Heston.
:20:50. > :20:53.Nobody can make wine or cheese like the French, and nobody can
:20:53. > :21:00.certainly make atmospheric films and Cinema like the French. What is
:21:00. > :21:06.it about you? I have to say, I do not see myself as a French man. I
:21:06. > :21:12.am a film maker and that is what is important for me, not being French.
:21:12. > :21:18.The great advantage with silent movies is that there is no language,
:21:18. > :21:22.so it's more important than being from here or from there.
:21:22. > :21:27.pictorially, film noir has always had that offbeat, almost like jazz.
:21:28. > :21:31.It has a different cut to it. think this movie is inspired by
:21:31. > :21:37.American movies and culture, so maybe it is a mix of something
:21:37. > :21:42.European and maybe French and something more American. I think
:21:42. > :21:46.maybe we dare doing different movies. Your wife is the female
:21:47. > :21:52.lead in this. Was there anybody up against her for the lead, and did
:21:53. > :21:58.you consider not casting your wife? It is much more simple than that. I
:21:58. > :22:03.wrote the script with her in mind. And you say you are not French!
:22:03. > :22:08.That is so romantic. They say this movie is a love letter to Hollywood,
:22:08. > :22:13.and I have to say it is also a love letter to my wife. He is good,
:22:13. > :22:19.isn't he? This guy is good! Good luck with everything. What are you
:22:19. > :22:22.going to do next? Where do you go from here? Of I think I am going to
:22:22. > :22:30.try the talking movie, and maybe with colour. It has been done
:22:30. > :22:36.before but good luck with that. can see The Artist in cinemas. It
:22:36. > :22:40.is amazing. We have both seen it. And it is a silent film, remember!
:22:40. > :22:50.With Heston here, Jay will have to do something special for Foodie
:22:50. > :22:54.
:22:54. > :23:02.It probably was not quite what the song writers had in mind, but many
:23:02. > :23:06.of us have developed what amounts to an addiction to sugar. Sugar,
:23:06. > :23:10.harvested from the giant grass that the call came, has been around for
:23:10. > :23:14.at least 5000 years but it only began to be imported in quantity
:23:14. > :23:21.into the country from about the 14th century. It came from the far
:23:21. > :23:27.side of the world. Cane sugar was and is grown in tropical regions of
:23:27. > :23:31.the world. It was in 1319 that Sugar became available in the UK.
:23:31. > :23:41.It was very expensive, a real luxury. It was two shillings per
:23:41. > :23:42.
:23:42. > :23:48.pound, which in today's terms is about �100 for a one kilo bag.
:23:48. > :23:52.we got a taste for sugar in the UK, we wanted more of it. But expensive
:23:52. > :23:56.imported sugar cane remained out only source until the 18th century.
:23:56. > :24:01.What changed that and Major do something for the masses were these
:24:01. > :24:06.ugly things, which happily grew here. Mrs sugar beet, part of the
:24:06. > :24:11.same family as beetroot and charred and grown as animal fodder for
:24:11. > :24:15.thousands of years. Until 1747, when scientists found a way to
:24:15. > :24:18.extract sugar from it in a form that could be used in cooking. The
:24:18. > :24:24.sugar beet industry began to take off across Europe, eventually
:24:24. > :24:28.becoming a real rival to cane sugar. And then, exactly 100 years ago,
:24:28. > :24:33.the first processing plant was built in this country, in Norfolk,
:24:33. > :24:38.finally providing us with our own home-grown sugar. We are standing
:24:38. > :24:42.up the first factory to be built in 1912. The sugar beet was delivered
:24:42. > :24:45.to the factory on the river. Much of it was delivered on a
:24:45. > :24:49.traditional barge sailing craft. They were loaded at the factory.
:24:49. > :24:55.There was also a need for large quantities of water in the process,
:24:55. > :24:58.so it was important that the factory was built on a large river.
:24:58. > :25:03.Today we are drawing to the end of what is known as the campaign, the
:25:03. > :25:08.precise militaristic operation to harvest 7.5 million tonnes of sugar
:25:08. > :25:14.beet and get it into factories like this for 24 hours a day processing
:25:14. > :25:17.to turn it into sugar. Farmers like David are working to exact
:25:17. > :25:23.timetables for the delivery of their sugar beet from the fields to
:25:23. > :25:28.the factory. How would it have been in the old days when you did not
:25:28. > :25:32.have this equipment. In the old days, they would have picked them
:25:32. > :25:40.like this, banged them together and made them out. And then they would
:25:40. > :25:48.have had a hook and another member of the team would have chopped the
:25:48. > :25:53.top off and thrown them on the heap. It was back-breaking work all day.
:25:53. > :26:03.You are welcome to try a small piece. The original source material
:26:03. > :26:07.
:26:07. > :26:12.for sugar. It is sweet, isn't it? It's not very nice though. How do
:26:12. > :26:16.you then go from all the sugar beet I can see over your shoulder to the
:26:16. > :26:22.granulated stuff on our breakfast table? This is sliced sugar beet.
:26:22. > :26:26.This goes into a big vessel, with hot water. An analogy that I like
:26:26. > :26:32.to use is that it is like making tea and these are the tea-leaves.
:26:32. > :26:36.Essentially, the sugar diffuses into solution in that large vessel.
:26:36. > :26:41.The sugar solution is then filtered, treated and boiled on the vacuum
:26:41. > :26:45.conditions to produce a syrup in which sugar crystals start to form.
:26:45. > :26:50.This is then spun to separate the sugar from the liquid. How much
:26:50. > :26:53.sugar do you produce in this complicated factory? We slice up to
:26:53. > :26:57.9000 tonnes of sugar beet every day and from that we produce about 1000
:26:57. > :27:02.tonnes of sugar a day. But the annual harvest produces more than
:27:02. > :27:07.sugar. The process also extracts 500,000 tonnes of animal feed from
:27:07. > :27:12.the waist Pulp, 300,000 tonnes of recycled topsoil, liming material
:27:12. > :27:21.to treat the fields, bioethanol for fuel, not to mention over 1 million
:27:21. > :27:25.tonnes of sugar. For productivity, beat that. He never disappoints.
:27:25. > :27:28.Our guest star dinner ladies are here, cooking up a Heston
:27:28. > :27:32.Blumenthal star storm. They are very relaxed under the
:27:32. > :27:38.circumstances. They are. Can you talk us through what they are doing,
:27:38. > :27:43.starting with the mushroom soup? She has just added the but grip --
:27:43. > :27:47.button mushrooms. Great technique for any soup, especially vegetable
:27:47. > :27:50.soup, keep the cooking time down to keep the fresh flavours and the
:27:50. > :27:58.vegetables. The way to do that is to cut them thin and they will cook
:27:58. > :28:07.quicker. Libby, you are the boss of the dinner ladies at your school.
:28:07. > :28:12.Yes. Claire is making ice-cream. Not just any ice-cream. Not just
:28:12. > :28:15.any old ice-cream! The key thing with ice cream is the faster you
:28:15. > :28:22.freeze the custard, the smaller the ice crystals and the smoother the
:28:22. > :28:27.ice-cream. Chris, you have just bought some on an ice-cream machine
:28:27. > :28:35.for Christmas. And he is saying you do not need one. And they are no
:28:35. > :28:38.good. They take too long to freeze. She is happy! It keeps her amused.
:28:38. > :28:42.Then it is the best thing in the world. But I would say this
:28:42. > :28:47.technique, by using something you're going to see a little bit
:28:47. > :28:52.later, you can turn a mixing bowl, or in normal bowl and whisk into
:28:52. > :29:02.the best ice-cream machine you can ever buying. It is Bacon and egg
:29:02. > :29:09.ice-cream. Do you serve it as a dessert? Yes. And how is Jane doing
:29:09. > :29:17.with her chocolate soil? She is doing very well. That is the first
:29:17. > :29:25.stage over there. She is on track to make her own little garden.
:29:25. > :29:34.you serve under Claire, is that right? I am Libya's assistant.
:29:34. > :29:44.Genuine dinner ladies. He can talk the talk, but can he walk the walk?
:29:44. > :29:48.Come and impress us. So, this is basically a passion fruit gateau.
:29:48. > :29:52.Like a chocolate truffle top and then add biscuit base. I have
:29:52. > :29:56.frozen it for a good reason. It is a fantastic finish for chocolate
:29:56. > :30:03.dessert and it involves using one of these, a paint gun from a DIY
:30:03. > :30:13.store. My dad has one of those in the garage. It has warm chocolate
:30:13. > :30:15.
:30:16. > :30:25.inside it. You have a go. This is going to get messy. If you do this
:30:26. > :30:30.
:30:30. > :30:40.at home, it is best to wrap things Can you see that texture? It goes
:30:40. > :30:40.
:30:40. > :30:48.like Suede. It is still frozen. The coldness of the cake crates the
:30:48. > :30:58.texture. You have to let it do frost to eat it. I can tell that
:30:58. > :31:03.
:31:03. > :31:13.This adds an extra dimension to the eating experience. I might get a
:31:13. > :31:17.
:31:17. > :31:27.I have two pieces of cake. There is popping candy in the base of this
:31:27. > :31:32.
:31:32. > :31:37.as well. Take a piece of cake each. It is chocolate and passion fruit,
:31:37. > :31:47.pot -- popping candy in the base. I want a hint of mandarins. I am
:31:47. > :31:51.
:31:51. > :31:58.going to bring that smell in by In the bottom of this bold, I have
:31:58. > :32:08.some dry ice. You can buy this online, but it is very important to
:32:08. > :32:08.
:32:08. > :32:13.handle it with care and use gloves. It is minus 80. You can buy it
:32:13. > :32:21.dries online? It comes in polystyrene boxes. Two or three
:32:21. > :32:31.days in the box, if it stays cold. This tastes better than it does?
:32:31. > :32:46.
:32:46. > :32:56.You had this Mandarin smile. Here I It couldn't be any better. Can you
:32:56. > :32:56.
:32:56. > :33:00.How good is that! That is absolutely brilliant. Whenever we
:33:01. > :33:05.do food stuff on the show, we always have a little nibble, so as
:33:05. > :33:10.not to get full for dinner later, and we give the rest to the crew.
:33:10. > :33:14.The crew, you are not going to have any of this, sorry about that.
:33:14. > :33:19.you read us into the next film? Hidden deep inside a Scottish
:33:19. > :33:25.hillside is an incredible place, it is the size of six cathedrals, it
:33:25. > :33:29.is carved out of solid rock, and it was kept a secret for over four the
:33:29. > :33:33.case. Joe Crowley has managed to crawl inside.
:33:33. > :33:39.The port of Invergordon and the deep sheltered waters of Cromarty
:33:39. > :33:43.Firth in north-east Scotland. Today it is a hub for the oil industry
:33:44. > :33:48.but 70 years ago, warships docked here, a vital part of Britain's
:33:48. > :33:53.wartime protection. Mac Carlton a defence against evasion was the see
:33:53. > :33:57.all around us. -- our ultimate defence against invasion. If a
:33:57. > :34:02.German U-boat succeeded him blockading that carports, they
:34:02. > :34:12.would staff or supplies, particularly fuel, a life blood of
:34:12. > :34:16.the war effort -- succeeded in Hidden in the hillside, blasted
:34:16. > :34:21.from solid rock, a secret bomb- proof depot from the Second World
:34:21. > :34:26.War, one of only three of its kind in Britain, storing precious oil
:34:26. > :34:31.for the Royal Navy. Archaeological investigator at Allan Kilpatrick
:34:31. > :34:36.has agreed to take me down into this cavernous, hidden world that
:34:36. > :34:44.is close to the public. I think you can probably smell a little bit of
:34:44. > :34:50.residual oil lingering in the air. Here we go. Wow, it is fast. It is.
:34:50. > :34:54.230, 240 metres into the hillside. This is the biggest single
:34:54. > :35:00.construction in the Highlands since the Caledonia of -- Caledonian
:35:00. > :35:09.Canal. Shall we go a bit further up? Yes, let's see what is beyond.
:35:09. > :35:13.This is the access to the tank one, one of six in the complex.
:35:13. > :35:19.February 1941. It is lovely workmanship which reflects the
:35:19. > :35:24.workmanship in the tanks as a whole. The materials are first class.
:35:24. > :35:29.Where is the door? I wish there was. The access is down these pipes and
:35:29. > :35:33.it is on this contraption. I and sliding through a tube just 18
:35:33. > :35:43.inches wide, so not for claustrophobic or anyone on the
:35:43. > :35:47.
:35:47. > :35:54.tubby side. That was unnatural. My goodness. Absolutely huge. Each one
:35:54. > :35:59.of these tanks, and there are six on the site, 230 metres long. Nine
:35:59. > :36:04.metres wide, 12 metres high. You are looking at 5 million gallons
:36:04. > :36:08.per tank. As we are talking, the reverberations are passing down, it
:36:08. > :36:18.is an amazing Dzeko. I suppose you need something quite high pitched
:36:18. > :36:19.
:36:19. > :36:24.It goes on and on. How long would that last for? About two minutes.
:36:24. > :36:29.There is nowhere for the sound to go, so it just bounces. You can
:36:29. > :36:32.compare it to a cathedral, you could literally fit York Minster
:36:32. > :36:39.lengthwise into this and still have a little room to spare. It is that
:36:39. > :36:45.kind of size. It is the height of two double-decker buses and long
:36:46. > :36:49.enough to hold 21 parked end to end, and that is just one of six tanks.
:36:50. > :36:54.5 million gallons in here, 30 million gallons in total, I can't
:36:54. > :36:59.really get a grasp on those figures, what could you do with that fuel?
:36:59. > :37:05.You could run my diesel family car to the Sun and back eight times.
:37:05. > :37:15.wasn't diesel? It was a horrible gungy stuff called furnace fuel or
:37:15. > :37:15.
:37:15. > :37:18.oil. It doesn't move at all, it is like tar when it is really cold.
:37:18. > :37:24.The oil came from the Gulf and three tankers were lost just off
:37:24. > :37:29.the coast here during the war. can still see some of the oil on
:37:29. > :37:35.the walls. Would it have been a reserve that was never used? It was
:37:35. > :37:40.used constantly, and up until the 80s, when it was last full, in 1982,
:37:40. > :37:44.during the Falklands conflict. men toiled here for three years,
:37:44. > :37:48.all sworn to secrecy. Malcolm McLeod was five years old when this
:37:48. > :37:52.fast operation started in 1938. This is the first time he has been
:37:52. > :37:58.up here to witness what his father helped to build. What were
:37:58. > :38:04.conditions like for him? Dusty and probably the marquee because there
:38:04. > :38:10.would be streams of water coming down. He would be covered in dust?
:38:10. > :38:15.Oh, yes. Long hours? Yes, top hour shifts, six days a week. This took
:38:15. > :38:21.its toll on the men who worked here? A good few died quite early.
:38:21. > :38:26.It is an incredible achievement. it is that. Inching down is a
:38:26. > :38:30.monument to British military engineering. But it is also a
:38:30. > :38:34.memorial to the unsung heroes of war, people who toiled away in
:38:34. > :38:39.secret for little reward, to create a valuable asset that would serve
:38:39. > :38:44.Britain for decades. He is right, he is always right. We
:38:44. > :38:50.have already been treated to some news -- movie magic, some Kitchen
:38:50. > :38:54.Magic, it is only right we have some magic. Tomorrow, Mel Giedroyc
:38:54. > :39:04.is teaming up with Pete Firman to perform spellbinding illusions on
:39:04. > :39:05.
:39:05. > :39:09.BBC One. We have over 240 cans of baked beans. Stacked over 7 ft tall.
:39:09. > :39:15.If you could just do exactly the same on this side, if you could
:39:15. > :39:25.handcuff me through the wall. her around here, mind to the Tower.
:39:25. > :39:28.
:39:28. > :39:32.You are a saucy double-entendres, Where did the BBC find you? I have
:39:33. > :39:36.been on the comedy circuit for a number of years and done many, the
:39:36. > :39:40.-- Edinburgh festivals. They got me on board for the second series and
:39:40. > :39:46.I am chuffed to bits will stop more comedian or magician? If a comic
:39:46. > :39:53.asks me, eyes in addition, a magician asks me, I say comedian. -
:39:53. > :40:03.- is a comic asks me, I say magician. You are on the show
:40:03. > :40:10.tomorrow. Have you always wanted to be a magician's assistant? I have,
:40:10. > :40:16.for about 30... Hello, Heston. About 30 years. It has been brewing.
:40:16. > :40:22.My brother, when he was about 12, did a magic act in our house. He
:40:22. > :40:28.went by the name of fingers gas. He had a beautiful assistant, called
:40:28. > :40:35.Zaza the beautiful. We have a three sisters in my house, I was not
:40:35. > :40:41.chosen. Let's continue your therapy now. Pete is my cycle analyst --
:40:41. > :40:51.psychoanalyst. You have a trick from your tour? Heston, are you
:40:51. > :40:59.
:40:59. > :41:07.willing to be the guinea pig? Heston,, round here. This is the
:41:07. > :41:11.latest in slicing and dicing technology. This is a guillotine.
:41:11. > :41:15.As they say in France, a guillotine. You might think you have seen
:41:15. > :41:24.something like this before, but this is made of plexiglass, you can
:41:24. > :41:32.see through it. I am just going! This played, it is about �25,
:41:32. > :41:35.pretty solid. I have a carrot here, you are pretty familiar -- probably
:41:35. > :41:41.you are pretty familiar -- probably familiar. We put the blade in there
:41:41. > :41:47.and we go like this. And it slices and it dices. I wanted to get a
:41:47. > :41:57.closer look. Step around the back. Move a little bit forward, move
:41:57. > :41:59.
:41:59. > :42:04.your hips for it. Just kneel down. Adopt a praying position. Are you
:42:04. > :42:10.genuinely worried? To be honest, the whole thing is a
:42:10. > :42:14.bit surreal fault that has taken me by surprise. You think you are
:42:14. > :42:20.nervous, I have not done this before. That is a dovetail joint, I
:42:20. > :42:25.would not put your fingers there. Have a little look. It is a fine
:42:25. > :42:33.piece of workmanship. Just go all the way down, we would just get you
:42:33. > :42:43.in there like that. About that table in the Fat Duck, can we get
:42:43. > :42:50.
:42:50. > :43:00.carrots. You have a fairly broad shoulders. Did you buy this trick
:43:00. > :43:03.
:43:03. > :43:07.today? Yes, the first time out. Relax, you are all tents. This
:43:07. > :43:11.might be better around the back! I don't know what that puddle is! The
:43:12. > :43:18.blade is going to come down, his head is going to be rolling on the
:43:18. > :43:28.floor and the carrots will be unharmed! How is the soup? Do you
:43:28. > :43:28.
:43:28. > :43:38.know what, I will never know. Ready? Going a little bit back.
:43:38. > :43:39.
:43:39. > :43:49.Here we go. 1, 2, 3... For... I am going to adjust this carrot. This
:43:49. > :43:53.
:43:53. > :44:03.will blow your mind. 1, 2, 3. All the way through! Are you all right?
:44:03. > :44:10.
:44:10. > :44:20.This audience is going to give you Thank you very much. They are run
:44:20. > :44:21.
:44:21. > :44:26.at 635 tomorrow night on BBC One. Can you do the next bit? In a week
:44:26. > :44:36.when everyone has been star-gazing, Gyles Brandreth has uncovered a
:44:36. > :44:37.
:44:37. > :44:40.strange tale of UFOs. But not in the stars, in Kent.
:44:40. > :44:44.On September 4th, 1967 in the early hours of the morning a groundsman
:44:44. > :44:50.at a golf course in Bromley made a startling discovery. Lying on the
:44:50. > :44:54.ground of the 18th fairway was what appeared to be an alien spacecraft.
:44:54. > :44:58.By mid-afternoon, five more UFOs had been discovered right across
:44:58. > :45:05.the south of England. This sensational story immediately hit
:45:05. > :45:09.the headlines. It might have been that the Martians had landed.
:45:09. > :45:13.Police were taking no chances. Ministry of Defence official line
:45:14. > :45:20.has always been to downplay the existence of UFOs. But behind
:45:20. > :45:24.closed doors, the Ministry's response was rather different. John
:45:24. > :45:29.is the author of how big are little green men and he has interviewed
:45:29. > :45:33.retired MoD agency in charge on the day. The Defence Intelligence Staff
:45:33. > :45:39.had one officer who was responsible for investigating UFOs on the part
:45:39. > :45:43.of the MoD. He had been told by his wing Commander that at least three
:45:43. > :45:47.flying saucers had landed and were on the ground, to which he said,
:45:47. > :45:53.expletive, what shall we do now? One of the officers said to me,
:45:53. > :45:56.there was not a manual for the case of alien invasion. One was taken
:45:57. > :46:01.away by an RAF helicopter, another blown up by the army, and one found
:46:01. > :46:04.its way on to a police sergeant's desk. They did not realise that
:46:05. > :46:08.when they put it down it had a bleeping mechanism in it. When it
:46:08. > :46:13.came to rest and started screeching at them, they were literally
:46:13. > :46:18.fighting to get out of the door. And then the moment of truth.
:46:18. > :46:22.was a hoax. This was one of the original hoaxers behind the stunt
:46:22. > :46:26.and he had no idea how much attention it would attract from the
:46:26. > :46:30.military. We were apprentices at the Royal Aircraft Establishment,
:46:30. > :46:34.and every year we tried to raise money for charity, and the more
:46:34. > :46:38.publicity we could get, the more money be raised. What sort of
:46:38. > :46:43.trouble did you get into? We got away with it. Things were more
:46:43. > :46:48.relaxed in those days. There were no terrorists. You designed it, and
:46:48. > :46:53.this is the design that you chose. It had an electronic circuit inside
:46:53. > :46:58.that was activated when we turn them over. If we pick it up and
:46:58. > :47:02.turn it over, it makes a strange noise. We also put about half a
:47:02. > :47:07.hundredweight of rancid flour and water paste inside everyone, which
:47:07. > :47:12.smells revolting. I do not know what it is. It is a strange sticky
:47:12. > :47:20.substance. By today's standards, these may appear rudimentary fakes,
:47:20. > :47:24.but at the time, the MoD considered them a real threat. Recent
:47:24. > :47:27.documents, released under the Official Secrets Act by David Clark
:47:27. > :47:32.from the National Archives, now reveal that key defence officials
:47:32. > :47:39.at the time were more concerned about the threat of UFOs than the
:47:39. > :47:45.government was letting on. Lord Howe Batten, Chief of Defence Staff
:47:45. > :47:50.in the 1950s, the Chief of Defence Staff in the 1970s, they were both
:47:50. > :47:54.believers in flying saucers from out of space. -- outer space.
:47:54. > :47:58.the man who was the chief of defence staff only a few years
:47:58. > :48:04.after these hoax sightings actually believed in UFOs? Absolutely, no
:48:04. > :48:07.doubt about it. And this had been covered up. After retirement, they
:48:08. > :48:11.came out and said they think this was something the Government should
:48:11. > :48:14.have been taking seriously. Following his retirement, he
:48:14. > :48:19.bombarded parliament with letters demanding more information
:48:19. > :48:23.regarding the Government's involvement with UFOs. What is the
:48:23. > :48:26.position today? The Ministry of Defence have said on the record in
:48:26. > :48:30.2009 that they are no longer interested in the subject. They
:48:30. > :48:33.have an open mind about aliens but they never, in 50 years of
:48:33. > :48:38.gathering sighting reports, never found any evidence of any kind of
:48:38. > :48:43.defence threat, so they decided it was time to close down the X Files.
:48:43. > :48:47.So if I see a flying saucer, what do I do about it? Do not tell the
:48:47. > :48:52.Ministry of Defence because they are not interested. In 1957, the
:48:52. > :48:55.Government told us it did not believe in UFOs but when six Flying
:48:55. > :48:58.saucers landed, the Ministry of Defence came running. And it is
:48:58. > :49:08.clear that some of the top brass of the time really did believe in
:49:08. > :49:11.
:49:11. > :49:15.He is gone. But he will be back. cannot talk about hoax UFOs stories
:49:15. > :49:25.and aliens without referring back to the classic that was the Jeremy
:49:25. > :49:45.
:49:45. > :49:55.Hello. What do you want? Where are you going? Please come back. Do you
:49:55. > :49:55.
:49:55. > :50:00.want a cup of tea? That was not a sketch. They were genuine hidden
:50:00. > :50:06.cameras. She and her husband in Dorset, she thought it was an alien.
:50:06. > :50:11.She did offer him a cup of tea. is nice to aliens. Coming up, can
:50:11. > :50:15.the dinner ladies cook like Heston? We will find out in a moment. First,
:50:15. > :50:23.some clever science fact. Miranda has been to see why anyone would
:50:23. > :50:27.want to put whiskers on a robot. Nature has developed phenomenal
:50:27. > :50:32.censors. Birds of prey have incredible -- incredible eyesight
:50:32. > :50:35.to spot dinner from a great distance. Some animals sniff out
:50:35. > :50:41.their victims with highly sensitive noses. But when it comes to the
:50:41. > :50:44.sense of touch, you cannot beat a good set of whiskers. Animal
:50:45. > :50:48.whiskers are not like normal hairs. They are thicker and stiffer at the
:50:48. > :50:51.base and each one has a mass of nerve cells, so they are sensitive
:50:51. > :50:55.when they touch anything. That comes in handy when an animal
:50:55. > :51:05.cannot rely on its eyesight or sense of smell to find food and get
:51:05. > :51:08.
:51:08. > :51:12.So here at the Bristol robotics Lab,... Good morning, it is a
:51:12. > :51:17.pleasure to meet you. They are developing a robot that can find
:51:17. > :51:23.its way round by touch alone, inspired by whiskers. And here,
:51:23. > :51:26.Professor Tony Pipe heads the project. Why a whiskers? I think a
:51:26. > :51:30.sense of touch is one of the sensors that has been underplayed
:51:30. > :51:33.in research to date, because a lot of research has been on vision,
:51:33. > :51:38.which is good. We feel there is a lot to be learned from how
:51:38. > :51:43.biological organisms use their sense of touch for us to use in
:51:43. > :51:47.engineering systems in robotics. What are the applications? Imogen
:51:47. > :51:51.firefighters in a large building, a warehouse setting, smoke everywhere
:51:51. > :51:55.and they only have a certain of time in the building. -- imagined.
:51:55. > :51:58.If robots could help them get out of buildings, navigate around, fine
:51:58. > :52:05.things in the building that a useful, like people, survivors,
:52:05. > :52:09.that would be useful. But it is another Tony, Tony Prescott from
:52:09. > :52:13.the University of Sheffield, who has been looking at which animal
:52:14. > :52:20.whiskers are the best to emulate. And rodents and shrews have come up
:52:20. > :52:25.trumps. Shrews and other mammals use the tactile sense of whisker
:52:25. > :52:29.touch more than their visual sense. Rats and mice specialise in
:52:29. > :52:33.exploring the world in the dark. We have been using high-speed cameras
:52:33. > :52:37.to try to see exactly how they are moving. These animals have two sets
:52:37. > :52:41.of whiskers, long outer ones to help them move about exploring
:52:41. > :52:46.their world, and smaller, delicate ones, tighter to the snout, which
:52:46. > :52:50.are able to feel objects in more detail. Each whisker sends
:52:50. > :52:55.information back to their brain, building a mental map of their
:52:55. > :52:58.environment. Shrews and rats carefully control how they move
:52:58. > :53:03.their whiskers, in the way that people might use fingertips to
:53:03. > :53:06.explore an object. They control how fast the whiskers move. We spent a
:53:06. > :53:10.long time perfecting those parts of the robot that control how the
:53:10. > :53:16.whiskers move. Each whisker has its own motor, so it can control when
:53:16. > :53:26.it touches. After years of research and development, this is one of the
:53:26. > :53:31.
:53:31. > :53:36.world's first robots to move by How does he work? The whiskers go
:53:36. > :53:44.around the circumference of the snout. Will he investigate me?
:53:45. > :53:49.interact with him. He came right up to my hand and touched! That is
:53:49. > :53:53.something that shrews do all the time, walk around their natural
:53:53. > :53:58.environment. They detected with the large whiskers and bins and the
:53:58. > :54:02.Orient their snout towards it. like whiskers, it has long outturns
:54:02. > :54:06.sensors to feel its way and in no, more sensitive ones to find out
:54:06. > :54:12.what it has touched. And it can replicate animal movements with its
:54:12. > :54:19.neck. It has hit the wall. He knows he cannot go through so he has to
:54:19. > :54:24.move in a different direction. But how far is it from saving lives?
:54:24. > :54:29.cannot guess exactly. 5, 10 years? There is a lot of work to be done.
:54:29. > :54:33.We are concentrating on the sensory mechanism. If you look at the base,
:54:33. > :54:38.it has a platform which can go over rugged terrain, which we would have
:54:38. > :54:42.to sort out first. But it cannot go over rugged terrain. Taking
:54:42. > :54:46.inspiration from rodents and the Shrew, the world of robotics could
:54:46. > :54:55.be within a whisker of helping Front Line rescue and emergency
:54:55. > :54:59.services. Look at your whiskers! Nearly time for the big moment. How
:54:59. > :55:03.have the dinner ladies done trying to cook like Heston? There is one
:55:03. > :55:09.thing left to do, to help out Claire with the ice-cream. Do you
:55:09. > :55:16.want to go round there? No, we will do that at the end. Standby for the
:55:16. > :55:26.thing! Have you finished the mushroom soup? Yes. Bring it over
:55:26. > :55:27.
:55:27. > :55:35.here. How do you think it has gone? It is a bit thin. It is basically a
:55:35. > :55:40.light soup with a bit of cream in it. This is mushroom dust. But is
:55:40. > :55:49.dried shiitake mushrooms from the supermarket. It does look like a
:55:49. > :55:59.cappuccino. It is officially gorgeous! Delicious. A little bit
:55:59. > :56:01.
:56:01. > :56:07.of salt? Chris, you are learning! Very nice, lovely. If you have been
:56:07. > :56:14.making chocolates soil. How has it gone? I think it is OK. You have to
:56:14. > :56:21.dish it up. She has some vanilla ice-cream, into a flower pot,
:56:21. > :56:31.obviously. We also have Desert in flower pots! It is about taste and
:56:31. > :56:37.
:56:37. > :56:43.environment. -- we all serve up our How much fun is this? You have to
:56:43. > :56:53.make this at home. And you even have a little sticker there. Can I
:56:53. > :56:55.
:56:55. > :57:00.use this? Come on, Heston, get in there. It needs a bit of salt but
:57:00. > :57:10.the... Actually, it is gorgeous, isn't it? Jane, tell us what you
:57:10. > :57:11.
:57:11. > :57:20.think? Well, it looks OK. Thumbs up. Well done. Come on! You have got
:57:20. > :57:23.one minute. This is the bit where you turn it into ice-cream. And you
:57:23. > :57:33.turn the bowl and whisk into the best ice-cream machine you can
:57:33. > :57:43.
:57:43. > :57:49.Where is the risk? Where is the risk, everybody? We cannot make
:57:49. > :57:58.ice-cream without the whisk. will have to do it with a spoon. 40
:57:58. > :58:08.seconds. We will be doing it in the Queen Vic if we take any longer.
:58:08. > :58:09.
:58:09. > :58:17.This is good. If we were not dealing with... This is dry ice.
:58:17. > :58:22.Keep whisking. I am not sure we have time to taste this. I will
:58:22. > :58:25.just tell you about the show you have already seen. Thank you to has