:00:27. > :00:31.Welcome to the One Show with Alex. And Matt Baker. I would like to
:00:31. > :00:39.take this opportunity to apologise to my neighbours for straining at
:00:39. > :00:43.the grass at 7:30am! That is ridiculous. I would like to
:00:43. > :00:50.apologise to the man I accidentally knocked off his bike by opening my
:00:50. > :00:56.car door. He is absolutely fine. But if you are watching, I am sorry.
:00:56. > :01:05.We made friends. But one thing we do not want to apologise for it is
:01:05. > :01:10.the most famous chef in the world, our guest. It is Gordon Ramsay!
:01:10. > :01:18.Good to see both. I am getting nervous about all these apologies.
:01:18. > :01:23.How long is the show? We have got half-an-hour! So, Nick Clegg's U-
:01:23. > :01:27.turn on tuition fees. The it is great to see him apologising so
:01:27. > :01:34.good for him. Under the circumstances, he was put in a
:01:34. > :01:41.tough position I think. Coalition, huge, one may argue, can you trust
:01:41. > :01:46.him from now on? I think you can, he put his hands up. Good on him. I
:01:46. > :01:51.wish a few more would follow in his footsteps. We will ask you to do
:01:51. > :01:56.some apologising. This is your chance. You have got about 90
:01:56. > :01:59.seconds to think. I have got about 100 to make ex might Justin Rowlatt
:01:59. > :02:01.has been out and about to see if Nick Clegg's public apology has
:02:01. > :02:06.inspired anyone else to beg for forgiveness.
:02:06. > :02:12.They say saying sorry is the hardest thing. Judge for yourself.
:02:12. > :02:19.There is no easy way to say this. We made a pledge. We didn't stick
:02:19. > :02:26.to it. And for that, I am sorry. Apologising. How easy is it, really
:02:26. > :02:29.honestly, to say, I am sorry. would like to apologise to my
:02:30. > :02:34.parents for the 28 years of torment I have put them through. I would
:02:34. > :02:40.like to apologise to my girlfriend, Christina, because I left the
:02:40. > :02:46.toilet seat up again. No, no one. No. Not even your boss for being
:02:46. > :02:56.late? No. Numerous students I have tortured over the years. Her you
:02:56. > :03:00.can speak to the camera. The eye am sorry. -- I am sorry. I want to
:03:00. > :03:06.apologise for phoning in sick the other day it! I want to apologise
:03:06. > :03:10.to my parents' growing up. I was a tearaway! He what did you do?!
:03:10. > :03:17.would like to apologise to my colleagues for being so grumpy
:03:17. > :03:26.every morning. I sometimes get a bit mad and take it out on people.
:03:26. > :03:35.Sorry, mum, for being a right so and so it! You are forgiven! Yes!
:03:35. > :03:39.Gordon, your turn. Camber four. Sincere as you can. I would like to
:03:39. > :03:44.make a sincere apology for all the vegetarians in Great Britain for
:03:44. > :03:51.upsetting you ten years ago. I didn't mean it. To honour that, I
:03:51. > :03:58.am actually going to turn vegetarian... For one day. This
:03:58. > :04:05.should be a weekly slot! Does it make you feel better? No. Yes, it
:04:05. > :04:09.does. It was misconstrued, it was tongue-in-cheek. Even the kids now
:04:09. > :04:12.eat vegetarian food once or twice a week, which is good for them
:04:12. > :04:17.because it makes them appreciate the vegetables when they see the
:04:18. > :04:26.Sunday roast. Nick Clegg has allowed his apology to be used in a
:04:27. > :04:34.charity film. You will love this. # I am sorry, Surrey, a so-so sorry.
:04:34. > :04:38.# there is no it easy way to say that I am sorry, sorry.
:04:38. > :04:41.That is quite catchy. Our next film is all about the
:04:41. > :04:50.difficulties of feeding soldiers in the field. You've been out to make
:04:50. > :04:55.Christmas dinner for the troops in Afghanistan. What was the biggest
:04:55. > :05:01.obstacle? We don't get fresh produce there so it is so much more
:05:01. > :05:06.difficult. Everything was frozen. Trying to defrost these things
:05:06. > :05:12.urgently. A couple of lorries got hijacked by the Taliban so we went
:05:12. > :05:19.from frozen Turkey to cant Turkey and eventually we got some, so it
:05:19. > :05:24.was thinking on your feet. The team on the ground were amazing. This is
:05:24. > :05:26.exactly what you are about to see now.
:05:27. > :05:29.We think you'll be impressed with the ingenuity of former Falklands
:05:29. > :05:36.chef Les Laverick Stovin. He's a military kitchen wizard who
:05:36. > :05:41.can still turn a basic ration pack into a battlefield banquet.
:05:41. > :05:46.The end of the Falklands War, 30 years ago. While some soldiers were
:05:46. > :05:51.leaving the islands, for others it was the start of their stake. When
:05:51. > :05:55.Stanley airfield re-opened, reinforcements arrived to rebuild
:05:55. > :06:00.the war-torn island and got them against further Argentinian attack.
:06:00. > :06:05.Among them were chefs from the Army catering Corps. This footage shows
:06:05. > :06:12.how they set up emergency kitchens in tents, a bombed-out buildings
:06:13. > :06:18.and burned-out ships. Army chef Les Laverick Stovin was one of around
:06:18. > :06:25.150 chefs tossed with cooking and three meals a day, using only the
:06:25. > :06:30.most basic facilities. You would strike the mat and stand back and
:06:30. > :06:36.then a tremendous noise would come out of the burner -- strike a match.
:06:36. > :06:42.The noise was horrific. But before he could cook, Les had to clean out
:06:42. > :06:48.his shot to, a former Argentine field hospital. I remember the back
:06:48. > :06:52.of my hair curling, rats as big as cats, Argentinian remains and so on
:06:53. > :06:59.and so forth. Knowing that I was working in this area that was
:06:59. > :07:04.literally a cesspit. Les served up meals for 87 men for every day over
:07:04. > :07:11.the six months he was there and the One Show have challenged him now to
:07:11. > :07:16.cook like that once again. I am a bit rusty and a bit nervous!
:07:16. > :07:20.have recreated his Falcons hut in at Surrey. Today he will be cooking
:07:20. > :07:29.on a safer gas stoves and not a petrol one, but one thing we are
:07:29. > :07:35.not changing our the limited ingredients. This is from the early
:07:35. > :07:40.80s, it is genuinely what Les would have been using. Steak and kidney
:07:40. > :07:45.pudding, dried packets, not glamourous. Of course, it is 30
:07:45. > :07:50.years old, we could not use that today! So we have put together a
:07:50. > :08:00.similar stuff from the One Show, instant mashed potato, corned
:08:00. > :08:02.
:08:02. > :08:10.beef... Can you work with that? You could really feed 10 men for 24
:08:10. > :08:20.hours on this? Certainly. From the corn beef, I can make... Eight Beef
:08:20. > :08:20.
:08:20. > :08:25.Wellington. Special chef's Beef Wellington. With corned beef.
:08:25. > :08:29.meal is for seven soldiers of the Royal Logistic Corps, training
:08:29. > :08:32.nearby. They will be hungry when they get back, just like in the
:08:32. > :08:38.Falklands. The chefs supplemented rations with fresh produce whenever
:08:38. > :08:44.they could find it. I was well known for begging, stealing and
:08:44. > :08:50.borrowing! I don't want to say too much! Doesn't that look like a beef
:08:50. > :08:58.fillet? It has the shape, doesn't it. This is a pate that would have
:08:58. > :09:05.come out from the Russians. Onions and mushrooms. -- from the Russians.
:09:05. > :09:14.I would visit my local allotment in the evening, on a dark night, with
:09:14. > :09:20.no full moon! Here we have it, or corned Beef Wellington and tinned
:09:20. > :09:25.vegetables and a packet potato. A hot meal costing just over �1 a
:09:26. > :09:30.head. Fancy beef Wellington? This is the ultimate test for an army
:09:31. > :09:40.chefs. Finding out what hungry soldiers make of your suit. So far,
:09:41. > :09:46.
:09:46. > :09:50.Beef Wellington, courtesy of a military MasterChef. And for Les,
:09:50. > :09:54.turning basic rations into something special has brought back
:09:55. > :09:59.fond memories. I don't think there is a day go by it where I don't
:09:59. > :10:03.think, I wish I was back at a hot plate looking after the guys,
:10:03. > :10:09.having a giggle. I miss the camaraderie, the friendship and the
:10:09. > :10:16.fun that I used to have. The eye think it looks nice. Her I now know
:10:16. > :10:23.why we won the Falklands. The Disney interesting sensing the
:10:23. > :10:27.camaraderie. Bless him. I don't think I would get away with that at
:10:27. > :10:32.Claridges. But you have a beef Wellington at your ultimate cookery
:10:32. > :10:42.course. Yes. It is one of the most requested dishes and it is so easy
:10:42. > :10:47.
:10:48. > :10:53.to do and memorable. A but there is no corned beef in yours. You say
:10:53. > :10:57.there is a backlash against these complicated cook books and you are
:10:57. > :11:01.simplifying things and teaching people how to cook. The biggest
:11:01. > :11:07.complaint I ever get on a weekly basis is, we really want to see you
:11:07. > :11:15.cook more. You are one of the few chefs in the world with two
:11:15. > :11:20.Michelin stars. How do you cook at home on a Thursday night for tea,
:11:20. > :11:25.it is not a dinner in our house. In many ways, it has been a long time
:11:25. > :11:32.coming. It is not just therapeutic but I always keep my sock in the
:11:32. > :11:41.real world, especially cooking for the children. Beef tacos and wasabi
:11:41. > :11:46.Place it on the gas ring and use some tongs so you don't burn
:11:46. > :11:55.yourself. You can also toast them in a frying pan. I would just place
:11:55. > :11:59.it from there on the rolling pin. Literally, 30 seconds, as it cools.
:11:59. > :12:05.The great thing is that people can fill the beef tacos themselves,
:12:05. > :12:15.just the way they want them. They've looked delicious! That was
:12:15. > :12:16.
:12:16. > :12:20.a great little tick. Is that your kitchen? Yes. My wife and I's.
:12:20. > :12:25.is massive! How long did it take? We had to convince the neighbours
:12:25. > :12:30.first. Invite them round for dinner, get them drunk and get them to sign
:12:30. > :12:36.the forms! It took two used to build. The and you spent most of
:12:36. > :12:41.your time at home I guess around the table. It is one of the biggest
:12:41. > :12:46.requests, I thought we could pop round and talk about things! My
:12:46. > :12:52.mates invite themselves around now! The nice thing is that you on your
:12:52. > :12:59.own, there is no shouting and swearing. Was there lot of swearing
:12:59. > :13:06.on the cutting room floor? The dog had a poo on the marble and I said,
:13:06. > :13:10.don't see the dog, and he was testing things, so yeah, we have
:13:10. > :13:15.underfloor heating so the ball dogs lay their legs out flat, he got
:13:15. > :13:20.comfortable, his tummy started rumbling, he did not make it to the
:13:20. > :13:25.back door in time! He did it and step backwards in it. It was all
:13:25. > :13:34.going back up the stairs onto the carpet, the white carpet. I did
:13:34. > :13:40.know where he had gone. OK! He had gone under the bed to hide!
:13:40. > :13:50.have a beguiling one alongside the programme! -- a book alongside the
:13:50. > :13:51.
:13:51. > :13:57.programme. Sorry! Yes, for me, it is exciting because there are 100
:13:57. > :14:03.recipes with 100 tips, and it is a nice way to show how unselfish I am
:14:03. > :14:07.in terms of all the ideas, and really helping to become more
:14:07. > :14:12.domestic. Having had the chance to shoot the American MasterChef and
:14:12. > :14:15.spent all that time with those amazing domestic cooks. It was a
:14:15. > :14:21.big phenomenon and it made me realise how difficult it is cooking
:14:21. > :14:28.at home. It our afternoon meeting today, the crew really wanted to
:14:29. > :14:35.know is it always your hands? And we said that. Of course it is.
:14:35. > :14:42.Absolutely. You said you spent a lot of time in the States. We found
:14:42. > :14:46.an incredible photo of a tarantula...? Yes, we were making
:14:47. > :14:53.some cupcakes. My daughter is obsessed with them. This been
:14:53. > :14:56.sneaked into the house. -- and this spider sneaked into the house. They
:14:57. > :15:04.started getting excited with it because when I was in Cambodia,
:15:04. > :15:08.they eat them. Deep fried! I ate them on Blue Peter. I said, but I
:15:08. > :15:13.will whip up some batter and the kids started screaming, you can't
:15:13. > :15:17.do that! That recipe is not in the book. Gordon's Ultimate Cookery
:15:17. > :15:20.Course is every weekday, 5pm Channel 4, and the book is out now.
:15:20. > :15:27.Last night the Royal Observatory announced the winners for the 2012
:15:27. > :15:29.Astronomy Photographer of the Year. Before we see some of the stunning
:15:29. > :15:31.photos, here's snapper Jamie Crawford boldly going out to
:15:31. > :15:41.capture some stars. And, sorry Gordon, they're not
:15:41. > :15:43.
:15:43. > :15:48.For centuries we have tried to capture images of the night's sky.
:15:48. > :15:52.In recent years, advances in photo technology, mean that dramatic
:15:52. > :15:56.photographs can be within the grasp.of all of us. Today there is
:15:56. > :15:59.an increasing army of people taking photographs of the night sky. They
:15:59. > :16:05.are producing some incredible images.
:16:05. > :16:09.Last year, Andrew Steel came to this field, eight miles outside of
:16:09. > :16:16.Oxford to capture this incredibly beautiful shot of the moon rising
:16:16. > :16:19.over the city. It was commended in last year's Royal Observatory 2012
:16:19. > :16:25.Astronomy Photographer Of The Year competition. The The moon looks
:16:25. > :16:29.large as Oxford looks so tiny. So the spires are really small as we
:16:29. > :16:34.come away. But it really looks huge. The reason at that the picture is
:16:34. > :16:40.so wide, is it is called a Panorama. I centred them on to the computer
:16:40. > :16:44.on this wide image. Andrew used a standard digital SLR
:16:44. > :16:48.camera. To get them in the right position, he had four minutes to
:16:48. > :16:52.capture the scene. When I took the photo, I knew it
:16:52. > :16:56.would be amazing, but on the computer it looked perfect.
:16:56. > :17:00.I have taken thousands of photographs over the years, but
:17:00. > :17:05.never of the night sky. However, on what looks like one of the clearest
:17:05. > :17:10.days of the year so far, this could be my lucky night.
:17:10. > :17:16.We have come to the ancient Roll Right Stones, just outside of
:17:16. > :17:21.Oxford because of the lack of light pollution here. My instructor here
:17:21. > :17:27.is Will Gate are, an expert astrophotography.
:17:27. > :17:33.What do I get with a standard lens like this? Well, we are trying to
:17:33. > :17:38.get a beautiful picture of the stars arcing around the sky. So we
:17:38. > :17:40.need a tripod, a cable release so it does not touch the camera. It
:17:40. > :17:45.will cause the image to blur, we don't want that.
:17:45. > :17:50.So we are taking a series of photos of the stars, each with a long
:17:50. > :17:54.exposure and blending them together in a single image to the computer.
:17:54. > :18:00.What can you do with this little camera? It has a setting that
:18:00. > :18:05.allows us to open up the shutter for 60 seconds. That gives us time
:18:05. > :18:08.to gather the light from the stars and get a better image. Although it
:18:08. > :18:12.is a little more difficult than when working with equipment for
:18:12. > :18:15.astrophotography. I think we will get something.
:18:15. > :18:21.Twilight gives a perfect opportunity to take landscape
:18:21. > :18:25.photos, using the treeline and capturing the moon and the planets.
:18:25. > :18:30.Try to frame everything. You can frame everything up to the moon and
:18:30. > :18:34.below and down to the fringe of the trees.
:18:34. > :18:38.As night falls and darkness descends we are filmed by a special
:18:38. > :18:42.low-light camera. In the pitch black, we're going to try to
:18:42. > :18:47.capture the stars as they rotate. We are going to light some of the
:18:47. > :18:52.ancient stones using a torch to give us an interesting foreground
:18:52. > :18:56.to our photos. After two hours we should have some good images by now.
:18:56. > :19:01.At a local theatre it is time to download the pictures and start
:19:01. > :19:05.stacking the star trails, using a simple software package off the
:19:05. > :19:10.internet. This is one of mine? Yes it is
:19:10. > :19:13.showing the plough in the centre of the frame and the whole of the
:19:13. > :19:18.constellation there. So a really wide shot and a sense of the
:19:18. > :19:21.movement of the stars in this one. What is amazing is how the stars
:19:22. > :19:27.are different colours? Once you see them streaking you see the yellow
:19:27. > :19:32.and the blue ones. Now, is a photo, Will! I really
:19:32. > :19:37.like this picture. The rocks in it have a weird other-worldly look to
:19:37. > :19:43.them. The way that you are shining the torch on them, but they look
:19:43. > :19:47.alien it is quite cool, I think. Is this with the SLR? I am
:19:47. > :19:51.impressed with this, this is with the exact. It shows the moon
:19:51. > :19:55.beautifully, Mars up there and Saturn up on the top. It helped to
:19:55. > :20:00.get away from the street lights, the light pollution. It made a
:20:00. > :20:04.difference, allowing us to take longer exposures and get pretty
:20:04. > :20:09.good images. What a great first adventure into
:20:09. > :20:13.astrophotography. I never realised that taking photos of the night sky
:20:13. > :20:17.could be so creative and exciting. You know what? I really think I
:20:17. > :20:24.have the bug. Let's have a look at some of the
:20:24. > :20:27.winning images for the 2012 Astronomy Photographer Of The Year.
:20:27. > :20:31.Dr Kerkuler was one of the judges and a member of the Royal
:20:32. > :20:35.Observatory. How is the standard this year? It was high it made the
:20:35. > :20:40.judging difficult, but it meant there were lots of beautiful
:20:40. > :20:46.pictures to choose from. You saw the film, were some the
:20:46. > :20:49.techniques similar to those used in the competition? Absolutely.
:20:49. > :20:54.Great. You have three of your favourites.
:20:55. > :21:00.Let's have a look at the first one. These are three of my personal
:21:00. > :21:04.favourites from the winner. This is Lost In Yosemite. It is two hikers
:21:04. > :21:10.who were genuinely lost in the park. You can see them in the park,
:21:10. > :21:14.reading by the light of their torch, they were dwarfed by the night's
:21:14. > :21:18.sky. The photographer did help tem --
:21:18. > :21:20.them after. Let's have a look at the second one,
:21:20. > :21:25.then. This is a real personal favourite.
:21:25. > :21:30.It is the Transit of Venus 2012. It took place on June 6th this year it
:21:30. > :21:34.will not take place for 105 more years. So the last chance to see it.
:21:34. > :21:41.There is Venus as it passed in front of the Sun.
:21:41. > :21:48.In the UK, we got up at 4.00am. It was cloudy. We thought we would not
:21:48. > :21:52.see it, then the clouds cleared. This picture was taken to, or near
:21:52. > :21:57.to Blackheath Common. So that is close to my heart. This
:21:57. > :22:04.is the winning image. The M51 whirlpool galaxy. All of the judges
:22:04. > :22:11.were stunned by the level of the detail. There is even a supernova
:22:11. > :22:15.there. An exploding star. It is really professional, but it was
:22:15. > :22:18.taken by an amateur. How does the blue come through? It comes from
:22:18. > :22:28.the stars. The blue means that the stars are young and hut. The yellow
:22:28. > :22:33.is from the older, cooler stars and the pink is from hydrogen gas.
:22:33. > :22:39.NASA announced that the Earth has - - does make a noise? Yes, they have
:22:39. > :22:43.picked up charges high above the Earth, trapped in our magnetic
:22:43. > :22:49.field. They have translated it into earie sounds.
:22:49. > :22:54.So, that is... You would obviously have to take the space helmet off
:22:54. > :22:56.to hear that?! They don't recommend that, but this is pretty much what
:22:56. > :23:01.is going on up there. Very accurate.
:23:01. > :23:06.Thank you very much. Now, you can see all of the winning
:23:06. > :23:09.photos at a free exhibition at the Royal Observatory in Greenwich,
:23:09. > :23:14.every day until February there. Are links on the website.
:23:14. > :23:20.All week, the presenters are learning new skills to try to win a
:23:20. > :23:24.prize at the cad kd cad -- Caddington Village Show. Today,
:23:24. > :23:30.John Sergeant is trying to win a prize in the flower arranging.
:23:30. > :23:37.Gordon, you have four minutes to turn these, flowers, into this.
:23:37. > :23:43.I thought they were cupcakes! finest of flowers at New Covent
:23:43. > :23:48.Garden Market. They are destined for vases and
:23:48. > :23:52.floral displays up and down the country.
:23:52. > :23:57.There are some marvellous flowers here, everything you ever want. My
:23:57. > :24:02.trouble is I don't know what I want. I'm hopeless, I don't know anything
:24:02. > :24:06.about flower arranging. I need some help. If I'm going to
:24:06. > :24:10.stand any chance at Caddington Village Show. Luckily, there is a
:24:11. > :24:14.real expert on hand. Jude hith Blacklock has written a dozen books
:24:15. > :24:18.on flower arranging and runs a training school.
:24:18. > :24:23.When you buy the flowers for the home or for the competition, ensure
:24:23. > :24:28.that the flowers are fresh. How can we tell? They all look
:24:28. > :24:32.fresh to me? There are ways to check if a rose is really fresh.
:24:32. > :24:38.Put your fingers against the base of the flowers, if it resists to
:24:38. > :24:41.the touch, you know it is a good, fresh rose and it has two weeks of
:24:41. > :24:48.life in it. I will try this out. That will not
:24:48. > :24:54.last two weeks! But which ones do I want for my arrangement? According
:24:54. > :24:59.to Judith, you need different forms of flowers to make an attractive
:24:59. > :25:03.display, linea, round and spray. These are wonderful examples of a
:25:03. > :25:09.linea form. That is up and down. I got that the second, perhaps most
:25:10. > :25:13.important of the forms is a round form. The round shape holds the eye
:25:13. > :25:20.and brings all of the other shapes and forms together. The third form
:25:20. > :25:25.is a spray form. The two together compliment each other perfectly.
:25:25. > :25:29.Right, I am getting the idea. You are a born flower arranger at
:25:29. > :25:34.heart. I'm not so sure. Flower arranging
:25:34. > :25:39.is an ancient art. The Egyptians had the idea more than 4,000 years
:25:39. > :25:44.ago. Flower declarations arrived here in the 16th century. It has
:25:44. > :25:49.become the subject of fierce competition at events such as the
:25:49. > :25:56.Caddington Village Show. So Judith has brought me to her flower school
:25:56. > :26:01.to give me last-minute lessons. What are the judges looking for?
:26:01. > :26:05.The condition of the plant material. The design as a whole, good balance,
:26:05. > :26:09.contrast, dominance. Thirdly if you have something extra to the design
:26:09. > :26:14.that gets you first place in the show.
:26:14. > :26:20.To create that distinctiveness, even the pot is decorated with
:26:20. > :26:27.leaves. I think that I have my thumb stuck.
:26:27. > :26:31.A block of floral foam is soaked in water it form as back ground to put
:26:31. > :26:38.the flowers. Place it dead centre. That's the
:26:38. > :26:42.most important step. The first one. The first one creates the overall
:26:42. > :26:46.proportions. We work from the centre, trying to
:26:46. > :26:52.create balance and rhythm. Well, it looks good to me. What is good
:26:52. > :26:56.about it for you? It has pleasing proportions. That means that the
:26:56. > :27:02.volume of the plant material is about one-and-a-half times that of
:27:02. > :27:06.the containers. Now the colour. Judith chooses
:27:06. > :27:11.oranges, reds and pinks, in keeping with the season.
:27:11. > :27:18.To cease these colours in spring it is maybe too bold, but at this time
:27:18. > :27:23.of the year it is nice. That's right. Above the leaf. Then
:27:23. > :27:26.you balance the arrangements, up and down from side to side.
:27:26. > :27:32.People want to put the floors on the top. You have to angle them
:27:32. > :27:39.down. I have the wind behind me now. Top
:27:39. > :27:43.tip - for the final creative touch, fruit, but will it be too much?
:27:43. > :27:50.think you have a good contrast of form, texture, the rough and the
:27:50. > :27:55.smooth. The interesting garden plant material, the novelty of the
:27:55. > :28:00.fruits. I think that is rather choice! I now have the advice from
:28:00. > :28:03.a top expert. I hope that I remember it. I'm all set for the
:28:03. > :28:08.Caddington Village Show and the moment of truth. Wish me luck.
:28:08. > :28:13.We will find out how all of our The One Show contestants fare on
:28:14. > :28:19.tomorrow's programme, but here we are, Gordon is finishing his
:28:19. > :28:24.arrangement. Judith, how is it going? I think he is a little short
:28:24. > :28:27.with the chopping. You have not stopped him. What were
:28:27. > :28:33.you teaching him? Explain the techniques. This is different to
:28:33. > :28:39.what we saw in the film? It is a hand-tied bouquet. The spiralling
:28:39. > :28:43.is part of the design. When Gordon has finished and he puts them in
:28:43. > :28:48.the water. They should splay out beautifully.
:28:48. > :28:53.What are your tips, if you have a lovely bouquet, how do you keep
:28:53. > :29:01.them fresh for as long as possible? Change the water every day and then
:29:01. > :29:06.take a little bit off the stems. Don't put them near the window.
:29:06. > :29:10.You have gone into Judith's hair! It is looking nice, though! Very
:29:10. > :29:14.good. It is getting there.
:29:14. > :29:18.OK, well you pop them in the vase. That is all we have time for
:29:18. > :29:22.tonight. Gordon, all the very best with the Gordon Ramsay's Ultimate