:00:23. > :00:28.Hello and welcome to the One Show with Alex Jones and Joe Crowley.
:00:28. > :00:32.Tonight's guest has special hands that are worth a lot of dough.
:00:32. > :00:36.the Great British Bake Off, he is quick to take the rise out of
:00:36. > :00:43.underperforming bakers. Tonight, weavers see what he makes of my
:00:44. > :00:48.baking skills. Please welcome Paul Hollywood. In a moment, we will see
:00:48. > :00:52.what Alex has brought along. First, some serious news. Have you heard
:00:52. > :00:58.that there was a bagel shop that made her Olympic rings and got into
:00:58. > :01:04.trouble? -- it made an Olympic rings. It got into trouble for
:01:04. > :01:08.reproducing the Olympic logo. is not allowed? That is hugely
:01:08. > :01:13.extreme. If you put two Donuts next to each other, what a big deal if
:01:13. > :01:19.you park them next to each other and it looks like Olympic rings.
:01:19. > :01:28.What have you been working on? can look at it later. You have
:01:28. > :01:32.already eaten. It is all right, we will see it later. You are in big
:01:32. > :01:39.trouble. Seb Coe will be at your door when you get home. Only one
:01:39. > :01:48.way to deal with it. Have one. look fantastic. They are very
:01:48. > :01:56.colourful. Have you got any Olympic plans? Are you going to be making -
:01:56. > :02:01.- are you going to be making any doughnut? They are horrible. They
:02:01. > :02:05.are disgusting. I am going on holiday on Wednesday. To avoid
:02:05. > :02:11.this? I am going away. I have not had a holiday for a couple of years.
:02:11. > :02:17.I am going to Cyprus, to a place where I lived for six years. I am
:02:17. > :02:21.really looking forward to chilling out. I have to apologise. They were
:02:21. > :02:25.horrible. Later, we will be talking about his new book, and coming up
:02:25. > :02:30.we have the Swedish women's football team and we go to the
:02:30. > :02:33.cycling home of Bradley Wiggins. But first, it is coming up to one
:02:33. > :02:37.year since the riots broke out in Tottenham, north London, and spread
:02:37. > :02:42.to other English cities. There are many unanswered questions about the
:02:42. > :02:47.shooting of a man by police which triggered the events. Anita Rani
:02:47. > :02:50.has been to meet locals who saved the disturbances made things worse.
:02:50. > :02:56.Last August saw five days of rioting, looting and arson across
:02:56. > :02:58.the country. The financial cost of the riots is estimated to be up to
:02:58. > :03:01.half a billion pounds. It has almost been one years since it
:03:01. > :03:10.happen, but some of the shopkeepers who were caught up in it are still
:03:10. > :03:17.picking up the pieces. This 90- year-old has been cutting hair in
:03:17. > :03:22.London since he was 12, 78 years ago. How old are these? 74 years.
:03:22. > :03:27.How come they are so sharp? I keep them sharp. He cannot understand
:03:27. > :03:33.why he was a target. On the day after the riots, what did you see
:03:33. > :03:43.when you came down here? I don't want to say. The place was smashed
:03:43. > :03:45.
:03:45. > :03:50.up. They took the cotton wool container. They took the electric
:03:50. > :03:53.kettle, my kettle, the cups, saucers, coffee, sugar.
:03:53. > :03:58.hairdressing days would have been over if it had not been for an
:03:58. > :04:01.internet campaign that raised �35,000 to keep him in business.
:04:01. > :04:06.But while the shop has been refitted, he is still feeling the
:04:06. > :04:11.effects of the riots a year later. How has Business been since the
:04:11. > :04:15.riots could command you can see. took �14 last week. The week before
:04:15. > :04:22.I took �40, the week before that, nothing. People are afraid to come
:04:22. > :04:28.down here now, my customers. was it before the riots? I was
:04:28. > :04:32.working all the time, taking over �200 a week. For traders in
:04:32. > :04:36.Tottenham, the riots have heaped misery on an already gloomy
:04:36. > :04:40.economic outlook. These shops have been hit by a double whammy. As
:04:40. > :04:46.well as losing stock to the rioters, traders say that shoppers are
:04:46. > :04:49.staying away because of the violent reputation. This jewellery and
:04:49. > :04:53.pawnbroking business was burned to the ground and still has not been
:04:53. > :04:57.able to reopen. The owner struggles to understand how the rioters
:04:57. > :05:00.turned on their community. Doing it on your own doorstep is a mentality
:05:00. > :05:04.I never understood. You are destroying the area which could
:05:04. > :05:10.have got you a job. Now, there are empty jobs and businesses are
:05:10. > :05:14.suffering. Tottenham's residents still bear the scars, too. Last
:05:14. > :05:20.August, Rosie was burned out of her home when rioters set fire to the
:05:20. > :05:23.carpet shop she lived above while she was still inside. Flames going
:05:23. > :05:28.up the building, black smoke billowing down. 10 minutes longer
:05:28. > :05:32.and we would have been dead. moved away and has not seen the
:05:32. > :05:42.side of her flat since it happened. Today, she has agreed to return
:05:42. > :05:44.
:05:44. > :05:50.So it is that way your flat used to be? Yes, on the other side, on
:05:50. > :05:55.Lansdowne Road. There is nothing there. I do not want to remember
:05:55. > :05:59.running for my life from that building that was once there.
:05:59. > :06:04.Coming back has brought back strong memories, as vivid as they were a
:06:04. > :06:08.year ago. Somebody was thumping on my door in a panic. Me And My
:06:08. > :06:12.Partner shot out of bed. There was thick smoke coming down the
:06:12. > :06:16.communal corridor. Why I was trying to lock my door, because I wanted
:06:16. > :06:26.to protect my flat. I could see the flames licking up the building, up
:06:26. > :06:27.
:06:27. > :06:30.to about two stories. I was in absolute shock. You still see
:06:30. > :06:40.buildings, the curtain shop opposite, you can still see that
:06:40. > :06:40.
:06:40. > :06:44.the sign is melted. I keep thinking if I can see any of my belongings.
:06:44. > :06:51.It is ridiculous because it all got burnt, but it looks like one of the
:06:51. > :06:56.remnants of my gramophone records there. 20 years of sourcing the
:06:56. > :07:06.staff and keeping it in mint condition, wrapped up in tissue.
:07:06. > :07:10.
:07:10. > :07:14.What was it all for? Are you OK, Rosie? It is hard, isn't it? It is
:07:14. > :07:18.hard, because I just think about... While thousands of people have had
:07:18. > :07:22.their day in court, for many at the receiving end of those days of
:07:22. > :07:26.violence, the scars will take much longer to heal.
:07:26. > :07:30.We hope things take a turn for the better for all concerned. I know
:07:30. > :07:36.that you were in and around London this time last year. You were
:07:36. > :07:40.saying that your memory is positive, of how everyone came together.
:07:40. > :07:44.missed it by a small margin, but the thing that stuck in my mind was
:07:44. > :07:47.the shot in the morning when all the neighbours came out and were
:07:47. > :07:51.cleaning the streets and sorting everything out. Sometimes you see
:07:51. > :07:56.something on TV and it puts a lump in your throat. I do not often get
:07:56. > :08:01.that, but at that point I thought... Anyway, does anyone want a cup of
:08:01. > :08:07.tea? That, for me, was typical of the British spirit. Not the night
:08:07. > :08:11.before, but the next morning. went down to Clapham, and that was
:08:11. > :08:14.community spirit at its best, a memorable day. You have just
:08:14. > :08:23.finished filming the third series of Bake Off, which will air in
:08:23. > :08:27.August. Yes, it is the third series. It has been amazing. Have you got
:08:28. > :08:32.tougher challenges in this one? technical challenges are
:08:32. > :08:38.unbelievably difficult, to the point that even professionals would
:08:38. > :08:42.raise an eyebrow. Wow! We did it because during the auditions we had
:08:42. > :08:47.literally thousands of people wanting to do it. Because of its
:08:47. > :08:52.popularity, it has spawned a lot of bakers with higher standards. Both
:08:52. > :08:58.Mary and I thought we had to push them. What sort of things? I would
:08:58. > :09:04.have to kill you! Very difficult baking. Across the range, from
:09:04. > :09:09.cakes to bread, to pies, to this particular one which I might to do
:09:09. > :09:12.about. No, I will not. It is a very tricky thing which uses a bit of
:09:13. > :09:17.chocolate. But that was phenomenally difficult, because we
:09:17. > :09:23.had a bit of heat in the tent, and it caused a few problems. Could you
:09:23. > :09:27.have done it in those conditions, to mark yes. Of course. You have
:09:27. > :09:35.tasted a lot of cakes. You must have had thousands through your
:09:35. > :09:40.career. Do you have a favourite? This is in my new book, and this
:09:40. > :09:45.particular cake will get rid of the taste of those doughnut. This is
:09:45. > :09:50.chocolate and almond. It has no flour, no rising agent. It is just
:09:50. > :09:55.the meringue. Inside, there is a line of fresh raspberries. It is
:09:55. > :10:00.not a patch on the DOH nuts, but it is quite nice. You have a bit of
:10:00. > :10:05.cream in there, raspberries, chocolate, and this particular
:10:05. > :10:11.recipe is stunning. That, on Valentine's Day, baked in a heart
:10:11. > :10:16.shape, give it to your lover on Valentine's Day. Job done. Your new
:10:16. > :10:21.book has lots of different stuff, including this. For me, a baking
:10:21. > :10:26.office, as we saw earlier, are their recipes that I can make? Is
:10:26. > :10:31.it for the novice, or is it for people who were confident? I was
:10:31. > :10:36.answering questions people had been asking for years. I had had recipes
:10:36. > :10:40.for many years before Bake Off, and this is, since it started, I have
:10:40. > :10:44.tightened it up. The recipes will suit any beginner but also people
:10:44. > :10:50.that won't take it to the next level. There is a whole chapter
:10:50. > :10:55.just on sourdough, producing bread without the manufactured yeast. But
:10:55. > :11:00.you can make Magic cakes. There are pastries, puff pastry, Danish
:11:01. > :11:05.pastries. There is brioche. And there are pies, sausage rolls and
:11:05. > :11:09.pork pies. On the series, I like the way you explain the reasons
:11:09. > :11:15.behind the methods, so people can work out where they have gone wrong.
:11:15. > :11:20.What are the biggest mistakes that people make? Whitbread, most people
:11:20. > :11:25.make the dough far too tight. -- with bread. And they do not need it
:11:25. > :11:33.properly. You have to stretch it, pull it out and begin to fold it.
:11:33. > :11:38.You need a wet dough for that. Point out some of the mistakes.
:11:38. > :11:43.problem is that looks like a brick. If it starts out like a brick, it
:11:43. > :11:47.will end up like a brick. And there is far too much flour. Use a little
:11:47. > :11:51.bit of olive-oil, which will keep it moist and stop it sticking to
:11:51. > :11:56.your hands and you will be able to stretch it. When you're making
:11:56. > :12:00.cakes, a Victoria sponge, throw it into a mixer, mix it up and put it
:12:00. > :12:05.in the 10th. The hardest bit is weighing it up. I would advise a
:12:05. > :12:10.good bit of -- a good set of digital scales. Once you have
:12:10. > :12:15.weighed it up properly, you are halfway there. These romantic, old
:12:15. > :12:19.school scales, none of that. goes like this, and you stand there
:12:19. > :12:24.and wait and it still goes like that will stop with digital scales,
:12:24. > :12:29.it is accurate and you can get consistent. They say that with
:12:29. > :12:34.baking it is all about precise measurements. With cooking, you can
:12:34. > :12:39.be a little bit more... Yes, it is to taste. But with baking, you need
:12:39. > :12:44.to get the basics right. Whether it is Victoria sponge, puff pastry,
:12:44. > :12:51.making pork pies. Making pork pies, we did it on the show last year and
:12:51. > :12:57.it was a huge hit. Again, I have a pork pie in my book, but no quail
:12:57. > :13:00.egg. I wanted to concentrate on the pastry. If you make a pork pie at
:13:00. > :13:04.home, they will get killed off within 10 minutes coming out of the
:13:04. > :13:10.oven. It is all about precision and you got the doughnut precisely
:13:10. > :13:16.wrong. Paul's book is out in the shops now. When you think of
:13:17. > :13:20.Scandinavian cooking, you might think of this character. As Jay
:13:20. > :13:30.Rayner finds out, there is more to Nordic cuisine than strange accents
:13:30. > :13:32.
:13:32. > :13:35.The killing and the girl with the dragon tattoo, it seems the UK
:13:35. > :13:39.cannot get enough of Scandinavia. We have fallen in love with their
:13:39. > :13:47.cars on crime drama. We are also developing a taste for Scandinavian
:13:47. > :13:52.food. Food imports from Sweden have gone up almost 30% in the last five
:13:52. > :13:56.years. Denmark and Norway are also reporting similar demand. Even the
:13:56. > :14:00.world's best restaurant was recently voted as Copenhagen's Noma.
:14:00. > :14:04.But I have only made it to Cheltenham, where a Swedish-born
:14:04. > :14:09.chef has found an unlikely home from home for her family recipes
:14:09. > :14:12.since arriving in the UK 16 years ago. What do you think is the
:14:13. > :14:16.appeal of the food of Sweden? think it is something new,
:14:16. > :14:21.something that has not been tried before. Everyone has had Italian
:14:22. > :14:26.and Indian. We get a lot of Scandinavian culture on TV, crime
:14:26. > :14:32.thrillers, do you think that has had an effect? We had a couple who
:14:32. > :14:39.would come in and eat Swedish food and go home to watch Swedish TV.
:14:39. > :14:42.full Swedish night. Yes. She is serving up a traditional Swedish
:14:42. > :14:47.smorgasbord for me, including a selection of meat, eggs, seafood
:14:47. > :14:57.and salad. And of course, Swedish meatballs, made with two kinds of
:14:57. > :14:59.
:14:59. > :15:04.I recognise meatballs. What is the secret to a Swedish meatballs?
:15:04. > :15:10.is the pork mince, to make it more moist. With beef, it is quite dry.
:15:10. > :15:15.They are solid, but very savoury. Most of the side salad is more of
:15:15. > :15:25.an acquired taste. It is a fruit mixture, with boiled egg in it at.
:15:25. > :15:25.
:15:25. > :15:30.That sounds mildly challenging. I think it is. So actually, the
:15:30. > :15:34.fruit has a fresh acidity, cutting through the mayonnaise. Very light
:15:34. > :15:40.and fresh. I like it. Not sure many more British palate will agree.
:15:40. > :15:45.This food feels like it is good for you. Very nice. Dieticians suggest
:15:45. > :15:49.that Nordic food can be a healthier way to eat. Scandinavian cooking is
:15:49. > :15:53.rich in fresh root vegetables, seasonal produce and lots of oily
:15:53. > :16:00.fish like herring. In the UK, we are most familiar with smoked
:16:00. > :16:04.herrings, known as kippers, but we eat nowhere near as much of this
:16:04. > :16:08.sustainable fish as our European cousins. We now export around 90%
:16:08. > :16:17.of the herring we catch. Perhaps a few Scandinavian alternatives
:16:17. > :16:23.ticket brown herring would help. Bridget's Herring is cured for two
:16:23. > :16:27.or three weeks. It is marinated in dill, and mustard before being
:16:27. > :16:33.served. There are millions of recipes you can do. Because there
:16:33. > :16:38.is a lot of herring around Sweden. This one, with black parents, is
:16:38. > :16:45.exotic. People do not associate putting fish with fruit. No. But it
:16:45. > :16:52.works. Mmm. It really does work. That is sharp and fresh and
:16:52. > :16:56.gorgeous. So how will Swedish meatballs and no less than three
:16:56. > :17:02.Herring recipes go down with a public here in Cheltenham? Not bad.
:17:02. > :17:06.I prefer the fruity one. It is light. I like a bit of herring.
:17:06. > :17:14.Have you been getting into the Scandinavian thrillers?
:17:14. > :17:19.Smorgasbords. It is a bit too sweet for me. So will the Nordic
:17:19. > :17:24.way of eating have the mass appeal of their crime fiction? The signs
:17:24. > :17:29.are that Scandinavian food in the UK is going to make a killing.
:17:29. > :17:34.Be honest, Jay. The salad thing, the mayonnaise with the fruit in it
:17:34. > :17:40.and a boiled egg on top? You think it sounds disgusting. You didn't
:17:40. > :17:50.like it. I think it is an acquired taste and not necessarily one I
:17:50. > :17:53.
:17:53. > :17:58.have yet acquired. I loved the herring. I adore a good herring.
:17:58. > :18:03.There is actually a new Nordic weight loss programme. Yes, it has
:18:03. > :18:07.been put together by the chef at Noma, and it uses a lot of regional
:18:07. > :18:12.foods, the fish, nuts and berries. And they seem to have got results
:18:12. > :18:17.with people losing a certain amount of weight. I might just have to try
:18:17. > :18:24.it. Who better to ask about healthy eating than the Swedish women's
:18:24. > :18:32.football team? So we sent one of our runners, the luckiest man in
:18:32. > :18:39.the world... I did offer. Caleb went to get a few food tips.
:18:39. > :18:46.For a Swedish food is like salmon, with mashed potatoes and sauce.
:18:46. > :18:51.Meatballs, with mashed potatoes. You make it from flour, salt and
:18:51. > :19:00.water. You mix it together to become a dull, and into the dough
:19:00. > :19:07.you put some meat in it and then cook it. And some caviar and eggs.
:19:07. > :19:10.We eat a lot of Swedish food. says that, but they played Team GB
:19:10. > :19:20.earlier in a friendly game and could not score a goal. So it is
:19:20. > :19:27.not working. The Swedish team and Team GB are playing their first
:19:27. > :19:30.match on 25th July. Now, poor, can you describe this as a smorgasbord?
:19:30. > :19:35.Not really, because a smorgasbord is a collection of small dishes,
:19:35. > :19:42.whereas these are very good baked dishes. We have some cinnamon buns.
:19:42. > :19:52.My pronunciation is very bad. They came from my very good Swedish
:19:52. > :19:57.restaurant. You know, they have a day for cinnamon buns, October 4th
:19:57. > :20:05.is cinnamon bun day. How are they? You have got a look on your face.
:20:05. > :20:15.He for me, they are to Derry. love them. You will certainly
:20:15. > :20:17.
:20:17. > :20:21.remember that you have eaten that. There is also punschrulle, the
:20:21. > :20:25.Swedish word for a vacuum cleaner. These are little marzipan tubes. If
:20:25. > :20:29.you open them up, they have a biscuit crumbs in them, doused in
:20:29. > :20:37.liqueur. These are rather fabulous things. I don't know if I like
:20:37. > :20:42.marzipan. I love marzipan. Have they got alcohol in them? They have.
:20:42. > :20:48.And obviously rye bread, which is wonderful stuff. Do you have a rye
:20:48. > :20:58.bread recipe in your book? I do. In fact, I can eat rye bread, and it
:20:58. > :21:00.
:21:00. > :21:05.will react stew me. It makes me sneeze. It is essentially a grass.
:21:05. > :21:09.Thank you very much, Jay. That is grand. I am stuffed.
:21:09. > :21:12.Now, this weekend will be the biggest moment in Anglo-French
:21:12. > :21:17.relations since Waterloo. A Brits could win the Tour de France for
:21:17. > :21:21.the first time, and the man who could do it is Bradley Wiggins.
:21:21. > :21:25.Lucy Siegle has been down to Herne Hill velodrome, his home track, to
:21:25. > :21:30.see where young Bradley first took to two wheels.
:21:30. > :21:37.This is where it all started for Bradley Wiggins, Herne Hill
:21:37. > :21:41.velodrome in south London. With a chance of clinching Britain's first
:21:41. > :21:45.ever victory in the Tour de France and the promise of more success to
:21:45. > :21:49.come in the Olympics, Wiggo, as he is fondly known, is causing a buzz
:21:49. > :21:59.at the racetrack, especially among those who remember him racing here.
:21:59. > :21:59.
:22:00. > :22:04.It is fantastic. Everyone down here is so excited. I saw in 2006. You
:22:04. > :22:14.could see was class. I was 17 years old and in the same race as him.
:22:14. > :22:19.How did it go? He beat me, but I had a good time. And now he has
:22:19. > :22:25.gone on to so much better. Bradley's cycling career had humble
:22:25. > :22:28.beginnings. At the age of two, he first took to the saddle on a bike
:22:28. > :22:33.like this in 1982. By the late '80s, he had ditched the stabilisers in
:22:33. > :22:37.favour of something more sporty, but it was on a bike like this that
:22:37. > :22:41.he won his first races right here. But nowadays, when Bradley text of
:22:41. > :22:50.the track, it is on a light weight carbon-fibre dream machine like
:22:51. > :22:54.this, fixed wheel, one gear, no breaks. Sounds like fun. The
:22:54. > :23:00.velodrome here is steeped in cycling history. This is where
:23:00. > :23:06.British heroes Reg Harris and Tommy Godwin won their medals in the 1948
:23:06. > :23:09.games. By the 1990s, a century of pounding pebbles had left the
:23:09. > :23:13.velodrome showing the strain. But with the interest generated by a
:23:13. > :23:17.new generation of cycling stars like Bradley Wiggins, the velodrome
:23:17. > :23:21.now has a brand-new track surface and a brighter future. I know we
:23:21. > :23:26.will get more people coming down here, but we are really busy
:23:26. > :23:32.already. Among the aspiring medal winners of the future, there is no
:23:32. > :23:37.doubt who the man of the moment is. I really believe in Bradley Wiggins.
:23:37. > :23:41.He will win the yellow jersey and I hope he can do as well in the time-
:23:41. > :23:46.trial as in the previous time trials in the Tour de France. And
:23:46. > :23:49.supporting him with my sideburns! Re- any big Bradley found. On the
:23:49. > :23:54.last day of the Tour de France, I might paint my face in the Union
:23:54. > :24:00.Jack. There is a massive buzz about it. In my house, everyone is going
:24:00. > :24:05.mad about it. Good luck, Bradley Wiggins. Is Bradley going to win
:24:05. > :24:12.the Tour de France? Yeah, I think so. He is going to win the time
:24:12. > :24:22.trial, probably. And we have got some Wiggo fans in
:24:22. > :24:28.tonight. Paul, Joe was telling me that Bradley must eat about 9000
:24:28. > :24:34.calories? He probably burns off about 11,000. That is as much as
:24:34. > :24:39.you probably eat in one episode of Bake Off. Is it hard to control
:24:39. > :24:44.your portions when you think you don't want to put weight on? Yes.
:24:44. > :24:51.You have stayed trim. I have cut down on my portions. Last year, I
:24:51. > :24:55.used to take big portions, now it is teaspoons. But teaspoons, if you
:24:55. > :25:00.take a lot, are still a lot. Good luck to Bradley Wiggins.
:25:00. > :25:05.Now, time for the last day of summer holiday would with Mike,
:25:05. > :25:08.Miranda and the Putnam family. For all this week, we have been
:25:08. > :25:11.cruising along a canal in Leicestershire with the Putnam
:25:11. > :25:19.family. Be it is our last day to show them
:25:19. > :25:23.the very best of canal wildlife. With the system of locks and gates,
:25:23. > :25:28.canal water levels stay very constant, which is great for the
:25:28. > :25:32.animals nesting and living on the backs. D Ashby water is also pretty
:25:32. > :25:38.clean, and bordered by hedgerows and grass loans. It means wildlife
:25:38. > :25:44.has all it needs right on the doorstep. This stretch is home to a
:25:44. > :25:49.lot of insects and baby birds. Some are on canals, there is just so
:25:49. > :25:53.much wildlife, more than you can shake a stick at. I am watching
:25:53. > :25:57.these mallard ducklings chasing little emerging insects as they
:25:57. > :26:01.come out of the water. Many insects spend their early life underwater
:26:01. > :26:05.and then emerge as flying adults in spring and summer. Ducklings need
:26:05. > :26:08.lots of protein to grow feathers, so we these insects hatching in
:26:09. > :26:13.their thousands, they have perfected the art of catching them
:26:13. > :26:19.on the wings. That is the brilliant thing about ducks, they can feed
:26:20. > :26:24.from the moment they hatch. The mother is just watching over them.
:26:24. > :26:33.Just up the towpath, I have spotted another fantastic Bird family.
:26:33. > :26:38.Great Tits in a nest. I want at the Putnams to have a close look. Your
:26:38. > :26:42.canal boat is only 200 metres behind us, and this bird has got a
:26:42. > :26:52.nest by the bottom of this tree. Can you see her shaking the
:26:52. > :26:55.
:26:55. > :27:00.branches? Yeah. They have a very special camera here. Can you see
:27:00. > :27:07.yourself? I want you guys to try and count how many mouths you see.
:27:07. > :27:17.This does not harm the birds. This soon as you count, come back away.
:27:17. > :27:19.
:27:19. > :27:24.Ready? Can you see them? Yeah, there are loads. 1, 2, 3, 4, 5.
:27:24. > :27:28.There may be six. At least six. can only see them when they open
:27:28. > :27:38.their mouth. When we put the camera in, the chicks think it is mummy or
:27:38. > :27:42.
:27:42. > :27:47.daddy returning with food, and they open their beak. The only half one
:27:47. > :27:53.time each year, so that chicks hatch as soon as the caterpillars
:27:53. > :27:57.appear in the trees. If you look at the Canal, it creates this amazing
:27:57. > :28:03.woodland corridor. The Great Tits are going up and down along the
:28:03. > :28:09.canal, looking for caterpillars to eat. I think mummy is here, so
:28:09. > :28:15.let's back off. Hour week is almost over, but what a great time we have
:28:15. > :28:20.had. With have been wowed by the amount of wildlife we have seen on
:28:20. > :28:25.the canal. We have enjoyed messing about on the water with you. Thanks
:28:25. > :28:34.for an amazing week, full of thrills and spills. Highlight of
:28:34. > :28:40.the week? So spotting the water vole before Mike. I spotted that!
:28:40. > :28:49.My own was the bat at the end of the tunnel. Mine has got to be
:28:49. > :28:59.setting the sun traps and the fact that I was right. You were right.
:28:59. > :29:00.
:29:00. > :29:04.Best bit of the week? Watching the baby chicks. The moor hens, that
:29:04. > :29:09.was my favourite bit. It has been amazing, but all things have to
:29:09. > :29:17.come to an end. We are off now. don't want to go, don't make me
:29:17. > :29:23.leave. Banks' foray great week. You have been amazing. Bye, Putnams!