20/07/2012 The One Show

Hello and welcome to the One Show with Alex Jones and Joe Crowley.

Tonight's guest has special hands that are worth a lot of dough.

the Great British Bake Off, he is quick to take the rise out of

underperforming bakers. Tonight, weavers see what he makes of my

baking skills. Please welcome Paul Hollywood. In a moment, we will see

what Alex has brought along. First, some serious news. Have you heard

that there was a bagel shop that made her Olympic rings and got into

trouble? -- it made an Olympic rings. It got into trouble for

reproducing the Olympic logo. is not allowed? That is hugely

extreme. If you put two Donuts next to each other, what a big deal if

you park them next to each other and it looks like Olympic rings.

What have you been working on? can look at it later. You have

already eaten. It is all right, we will see it later. You are in big

trouble. Seb Coe will be at your door when you get home. Only one

way to deal with it. Have one. look fantastic. They are very

colourful. Have you got any Olympic plans? Are you going to be making -

- are you going to be making any doughnut? They are horrible. They

are disgusting. I am going on holiday on Wednesday. To avoid

this? I am going away. I have not had a holiday for a couple of years.

I am going to Cyprus, to a place where I lived for six years. I am

really looking forward to chilling out. I have to apologise. They were

horrible. Later, we will be talking about his new book, and coming up

we have the Swedish women's football team and we go to the

cycling home of Bradley Wiggins. But first, it is coming up to one

year since the riots broke out in Tottenham, north London, and spread

to other English cities. There are many unanswered questions about the

shooting of a man by police which triggered the events. Anita Rani

has been to meet locals who saved the disturbances made things worse.

Last August saw five days of rioting, looting and arson across

the country. The financial cost of the riots is estimated to be up to

half a billion pounds. It has almost been one years since it

happen, but some of the shopkeepers who were caught up in it are still

picking up the pieces. This 90- year-old has been cutting hair in

London since he was 12, 78 years ago. How old are these? 74 years.

How come they are so sharp? I keep them sharp. He cannot understand

why he was a target. On the day after the riots, what did you see

when you came down here? I don't want to say. The place was smashed

up. They took the cotton wool container. They took the electric

kettle, my kettle, the cups, saucers, coffee, sugar.

hairdressing days would have been over if it had not been for an

internet campaign that raised �35,000 to keep him in business.

But while the shop has been refitted, he is still feeling the

effects of the riots a year later. How has Business been since the

riots could command you can see. took �14 last week. The week before

I took �40, the week before that, nothing. People are afraid to come

down here now, my customers. was it before the riots? I was

working all the time, taking over �200 a week. For traders in

Tottenham, the riots have heaped misery on an already gloomy

economic outlook. These shops have been hit by a double whammy. As

well as losing stock to the rioters, traders say that shoppers are

staying away because of the violent reputation. This jewellery and

pawnbroking business was burned to the ground and still has not been

able to reopen. The owner struggles to understand how the rioters

turned on their community. Doing it on your own doorstep is a mentality

I never understood. You are destroying the area which could

have got you a job. Now, there are empty jobs and businesses are

suffering. Tottenham's residents still bear the scars, too. Last

August, Rosie was burned out of her home when rioters set fire to the

carpet shop she lived above while she was still inside. Flames going

up the building, black smoke billowing down. 10 minutes longer

and we would have been dead. moved away and has not seen the

side of her flat since it happened. Today, she has agreed to return

So it is that way your flat used to be? Yes, on the other side, on

Lansdowne Road. There is nothing there. I do not want to remember

running for my life from that building that was once there.

Coming back has brought back strong memories, as vivid as they were a

year ago. Somebody was thumping on my door in a panic. Me And My

Partner shot out of bed. There was thick smoke coming down the

communal corridor. Why I was trying to lock my door, because I wanted

to protect my flat. I could see the flames licking up the building, up

to about two stories. I was in absolute shock. You still see

buildings, the curtain shop opposite, you can still see that

the sign is melted. I keep thinking if I can see any of my belongings.

It is ridiculous because it all got burnt, but it looks like one of the

remnants of my gramophone records there. 20 years of sourcing the

staff and keeping it in mint condition, wrapped up in tissue.

What was it all for? Are you OK, Rosie? It is hard, isn't it? It is

hard, because I just think about... While thousands of people have had

their day in court, for many at the receiving end of those days of

violence, the scars will take much longer to heal.

We hope things take a turn for the better for all concerned. I know

that you were in and around London this time last year. You were

saying that your memory is positive, of how everyone came together.

missed it by a small margin, but the thing that stuck in my mind was

the shot in the morning when all the neighbours came out and were

cleaning the streets and sorting everything out. Sometimes you see

something on TV and it puts a lump in your throat. I do not often get

that, but at that point I thought... Anyway, does anyone want a cup of

tea? That, for me, was typical of the British spirit. Not the night

before, but the next morning. went down to Clapham, and that was

community spirit at its best, a memorable day. You have just

finished filming the third series of Bake Off, which will air in

August. Yes, it is the third series. It has been amazing. Have you got

tougher challenges in this one? technical challenges are

unbelievably difficult, to the point that even professionals would

raise an eyebrow. Wow! We did it because during the auditions we had

literally thousands of people wanting to do it. Because of its

popularity, it has spawned a lot of bakers with higher standards. Both

Mary and I thought we had to push them. What sort of things? I would

have to kill you! Very difficult baking. Across the range, from

cakes to bread, to pies, to this particular one which I might to do

about. No, I will not. It is a very tricky thing which uses a bit of

chocolate. But that was phenomenally difficult, because we

had a bit of heat in the tent, and it caused a few problems. Could you

have done it in those conditions, to mark yes. Of course. You have

tasted a lot of cakes. You must have had thousands through your

career. Do you have a favourite? This is in my new book, and this

particular cake will get rid of the taste of those doughnut. This is

chocolate and almond. It has no flour, no rising agent. It is just

the meringue. Inside, there is a line of fresh raspberries. It is

not a patch on the DOH nuts, but it is quite nice. You have a bit of

cream in there, raspberries, chocolate, and this particular

recipe is stunning. That, on Valentine's Day, baked in a heart

shape, give it to your lover on Valentine's Day. Job done. Your new

book has lots of different stuff, including this. For me, a baking

office, as we saw earlier, are their recipes that I can make? Is

it for the novice, or is it for people who were confident? I was

answering questions people had been asking for years. I had had recipes

for many years before Bake Off, and this is, since it started, I have

tightened it up. The recipes will suit any beginner but also people

that won't take it to the next level. There is a whole chapter

just on sourdough, producing bread without the manufactured yeast. But

you can make Magic cakes. There are pastries, puff pastry, Danish

pastries. There is brioche. And there are pies, sausage rolls and

pork pies. On the series, I like the way you explain the reasons

behind the methods, so people can work out where they have gone wrong.

What are the biggest mistakes that people make? Whitbread, most people

make the dough far too tight. -- with bread. And they do not need it

properly. You have to stretch it, pull it out and begin to fold it.

You need a wet dough for that. Point out some of the mistakes.

problem is that looks like a brick. If it starts out like a brick, it

will end up like a brick. And there is far too much flour. Use a little

bit of olive-oil, which will keep it moist and stop it sticking to

your hands and you will be able to stretch it. When you're making

cakes, a Victoria sponge, throw it into a mixer, mix it up and put it

in the 10th. The hardest bit is weighing it up. I would advise a

good bit of -- a good set of digital scales. Once you have

weighed it up properly, you are halfway there. These romantic, old

school scales, none of that. goes like this, and you stand there

and wait and it still goes like that will stop with digital scales,

it is accurate and you can get consistent. They say that with

baking it is all about precise measurements. With cooking, you can

be a little bit more... Yes, it is to taste. But with baking, you need

to get the basics right. Whether it is Victoria sponge, puff pastry,

making pork pies. Making pork pies, we did it on the show last year and

it was a huge hit. Again, I have a pork pie in my book, but no quail

egg. I wanted to concentrate on the pastry. If you make a pork pie at

home, they will get killed off within 10 minutes coming out of the

oven. It is all about precision and you got the doughnut precisely

wrong. Paul's book is out in the shops now. When you think of

Scandinavian cooking, you might think of this character. As Jay

Rayner finds out, there is more to Nordic cuisine than strange accents

The killing and the girl with the dragon tattoo, it seems the UK

cannot get enough of Scandinavia. We have fallen in love with their

cars on crime drama. We are also developing a taste for Scandinavian

food. Food imports from Sweden have gone up almost 30% in the last five

years. Denmark and Norway are also reporting similar demand. Even the

world's best restaurant was recently voted as Copenhagen's Noma.

But I have only made it to Cheltenham, where a Swedish-born

chef has found an unlikely home from home for her family recipes

since arriving in the UK 16 years ago. What do you think is the

appeal of the food of Sweden? think it is something new,

something that has not been tried before. Everyone has had Italian

and Indian. We get a lot of Scandinavian culture on TV, crime

thrillers, do you think that has had an effect? We had a couple who

would come in and eat Swedish food and go home to watch Swedish TV.

full Swedish night. Yes. She is serving up a traditional Swedish

smorgasbord for me, including a selection of meat, eggs, seafood

and salad. And of course, Swedish meatballs, made with two kinds of

I recognise meatballs. What is the secret to a Swedish meatballs?

is the pork mince, to make it more moist. With beef, it is quite dry.

They are solid, but very savoury. Most of the side salad is more of

an acquired taste. It is a fruit mixture, with boiled egg in it at.

That sounds mildly challenging. I think it is. So actually, the

fruit has a fresh acidity, cutting through the mayonnaise. Very light

and fresh. I like it. Not sure many more British palate will agree.

This food feels like it is good for you. Very nice. Dieticians suggest

that Nordic food can be a healthier way to eat. Scandinavian cooking is

rich in fresh root vegetables, seasonal produce and lots of oily

fish like herring. In the UK, we are most familiar with smoked

herrings, known as kippers, but we eat nowhere near as much of this

sustainable fish as our European cousins. We now export around 90%

of the herring we catch. Perhaps a few Scandinavian alternatives

ticket brown herring would help. Bridget's Herring is cured for two

or three weeks. It is marinated in dill, and mustard before being

served. There are millions of recipes you can do. Because there

is a lot of herring around Sweden. This one, with black parents, is

exotic. People do not associate putting fish with fruit. No. But it

works. Mmm. It really does work. That is sharp and fresh and

gorgeous. So how will Swedish meatballs and no less than three

Herring recipes go down with a public here in Cheltenham? Not bad.

I prefer the fruity one. It is light. I like a bit of herring.

Have you been getting into the Scandinavian thrillers?

Smorgasbords. It is a bit too sweet for me. So will the Nordic

way of eating have the mass appeal of their crime fiction? The signs

are that Scandinavian food in the UK is going to make a killing.

Be honest, Jay. The salad thing, the mayonnaise with the fruit in it

and a boiled egg on top? You think it sounds disgusting. You didn't

like it. I think it is an acquired taste and not necessarily one I

have yet acquired. I loved the herring. I adore a good herring.

There is actually a new Nordic weight loss programme. Yes, it has

been put together by the chef at Noma, and it uses a lot of regional

foods, the fish, nuts and berries. And they seem to have got results

with people losing a certain amount of weight. I might just have to try

it. Who better to ask about healthy eating than the Swedish women's

football team? So we sent one of our runners, the luckiest man in

the world... I did offer. Caleb went to get a few food tips.

For a Swedish food is like salmon, with mashed potatoes and sauce.

Meatballs, with mashed potatoes. You make it from flour, salt and

water. You mix it together to become a dull, and into the dough

you put some meat in it and then cook it. And some caviar and eggs.

We eat a lot of Swedish food. says that, but they played Team GB

earlier in a friendly game and could not score a goal. So it is

not working. The Swedish team and Team GB are playing their first

match on 25th July. Now, poor, can you describe this as a smorgasbord?

Not really, because a smorgasbord is a collection of small dishes,

whereas these are very good baked dishes. We have some cinnamon buns.

My pronunciation is very bad. They came from my very good Swedish

restaurant. You know, they have a day for cinnamon buns, October 4th

is cinnamon bun day. How are they? You have got a look on your face.

He for me, they are to Derry. love them. You will certainly

remember that you have eaten that. There is also punschrulle, the

Swedish word for a vacuum cleaner. These are little marzipan tubes. If

you open them up, they have a biscuit crumbs in them, doused in

liqueur. These are rather fabulous things. I don't know if I like

marzipan. I love marzipan. Have they got alcohol in them? They have.

And obviously rye bread, which is wonderful stuff. Do you have a rye

bread recipe in your book? I do. In fact, I can eat rye bread, and it

will react stew me. It makes me sneeze. It is essentially a grass.

Thank you very much, Jay. That is grand. I am stuffed.

Now, this weekend will be the biggest moment in Anglo-French

relations since Waterloo. A Brits could win the Tour de France for

the first time, and the man who could do it is Bradley Wiggins.

Lucy Siegle has been down to Herne Hill velodrome, his home track, to

see where young Bradley first took to two wheels.

This is where it all started for Bradley Wiggins, Herne Hill

velodrome in south London. With a chance of clinching Britain's first

ever victory in the Tour de France and the promise of more success to

come in the Olympics, Wiggo, as he is fondly known, is causing a buzz

at the racetrack, especially among those who remember him racing here.

It is fantastic. Everyone down here is so excited. I saw in 2006. You

could see was class. I was 17 years old and in the same race as him.

How did it go? He beat me, but I had a good time. And now he has

gone on to so much better. Bradley's cycling career had humble

beginnings. At the age of two, he first took to the saddle on a bike

like this in 1982. By the late '80s, he had ditched the stabilisers in

favour of something more sporty, but it was on a bike like this that

he won his first races right here. But nowadays, when Bradley text of

the track, it is on a light weight carbon-fibre dream machine like

this, fixed wheel, one gear, no breaks. Sounds like fun. The

velodrome here is steeped in cycling history. This is where

British heroes Reg Harris and Tommy Godwin won their medals in the 1948

games. By the 1990s, a century of pounding pebbles had left the

velodrome showing the strain. But with the interest generated by a

new generation of cycling stars like Bradley Wiggins, the velodrome

now has a brand-new track surface and a brighter future. I know we

will get more people coming down here, but we are really busy

already. Among the aspiring medal winners of the future, there is no

doubt who the man of the moment is. I really believe in Bradley Wiggins.

He will win the yellow jersey and I hope he can do as well in the time-

trial as in the previous time trials in the Tour de France. And

supporting him with my sideburns! Re- any big Bradley found. On the

last day of the Tour de France, I might paint my face in the Union

Jack. There is a massive buzz about it. In my house, everyone is going

mad about it. Good luck, Bradley Wiggins. Is Bradley going to win

the Tour de France? Yeah, I think so. He is going to win the time

trial, probably. And we have got some Wiggo fans in

tonight. Paul, Joe was telling me that Bradley must eat about 9000

calories? He probably burns off about 11,000. That is as much as

you probably eat in one episode of Bake Off. Is it hard to control

your portions when you think you don't want to put weight on? Yes.

You have stayed trim. I have cut down on my portions. Last year, I

used to take big portions, now it is teaspoons. But teaspoons, if you

take a lot, are still a lot. Good luck to Bradley Wiggins.

Now, time for the last day of summer holiday would with Mike,

Miranda and the Putnam family. For all this week, we have been

cruising along a canal in Leicestershire with the Putnam

family. Be it is our last day to show them

the very best of canal wildlife. With the system of locks and gates,

canal water levels stay very constant, which is great for the

animals nesting and living on the backs. D Ashby water is also pretty

clean, and bordered by hedgerows and grass loans. It means wildlife

has all it needs right on the doorstep. This stretch is home to a

lot of insects and baby birds. Some are on canals, there is just so

much wildlife, more than you can shake a stick at. I am watching

these mallard ducklings chasing little emerging insects as they

come out of the water. Many insects spend their early life underwater

and then emerge as flying adults in spring and summer. Ducklings need

lots of protein to grow feathers, so we these insects hatching in

their thousands, they have perfected the art of catching them

on the wings. That is the brilliant thing about ducks, they can feed

from the moment they hatch. The mother is just watching over them.

Just up the towpath, I have spotted another fantastic Bird family.

Great Tits in a nest. I want at the Putnams to have a close look. Your

canal boat is only 200 metres behind us, and this bird has got a

nest by the bottom of this tree. Can you see her shaking the

branches? Yeah. They have a very special camera here. Can you see

yourself? I want you guys to try and count how many mouths you see.

This does not harm the birds. This soon as you count, come back away.

Ready? Can you see them? Yeah, there are loads. 1, 2, 3, 4, 5.

There may be six. At least six. can only see them when they open

their mouth. When we put the camera in, the chicks think it is mummy or

daddy returning with food, and they open their beak. The only half one

time each year, so that chicks hatch as soon as the caterpillars

appear in the trees. If you look at the Canal, it creates this amazing

woodland corridor. The Great Tits are going up and down along the

canal, looking for caterpillars to eat. I think mummy is here, so

let's back off. Hour week is almost over, but what a great time we have

had. With have been wowed by the amount of wildlife we have seen on

the canal. We have enjoyed messing about on the water with you. Thanks

for an amazing week, full of thrills and spills. Highlight of

the week? So spotting the water vole before Mike. I spotted that!

My own was the bat at the end of the tunnel. Mine has got to be

setting the sun traps and the fact that I was right. You were right.

Best bit of the week? Watching the baby chicks. The moor hens, that

was my favourite bit. It has been amazing, but all things have to

come to an end. We are off now. don't want to go, don't make me

leave. Banks' foray great week. You have been amazing. Bye, Putnams!