:00:15. > :00:17.Hello and welcome to The One Show with Matt Baker.
:00:18. > :00:30.The bad news, we didn't win at the National Television Awards last
:00:31. > :00:34.night. But thank you so much to everyone who voted. Next year now.
:00:35. > :00:43.On and there is some good news. While we were at the party we bumped
:00:44. > :00:50.into who people who came in, Mary Berry and Nadiya Hussain. So we are
:00:51. > :00:55.all winners now. Congratulations to you both. We didn't mind we didn't
:00:56. > :01:02.win, because you won. Nadiya you had an injury. You made this beautiful
:01:03. > :01:11.cake for the awards. What happened? It is when you nigh to knead five
:01:12. > :01:18.kilos of fondant. It was a rolling pin injury? Yes. It was a rolling
:01:19. > :01:27.pin injury. Also tonight you can find out what Phil is doing in
:01:28. > :01:36.Michael Palin's lounge. Now time to revisit a 10,000 tonne heap of
:01:37. > :01:43.rubbish. And what happened to the mountain on these people's doorstep.
:01:44. > :01:47.This what is a million pounds of rubbish looks like. A smouldering
:01:48. > :01:55.mess left by a collapsed recycling business. It regularly bursts into
:01:56. > :02:02.flames. It just happened while we have been standing here. Locals say
:02:03. > :02:08.it has been making them ill. My daughter was six 15 times. Gasping
:02:09. > :02:12.for air. We have been told there could be cancer causing agents
:02:13. > :02:23.there. We are back and half the waste has gone. That means of course
:02:24. > :02:28.half is still here! Let's check with Graham Brocklesby, he wasn't part of
:02:29. > :02:35.the business that made the mess, but he owns the land. What is going on?
:02:36. > :02:40.They have been taking it off site. There is 5,000 tonnes gone. This
:02:41. > :02:49.pile is the burnt stuff that will be left and they're trying to cool it
:02:50. > :02:54.down. By breaking it up. Yes. So far, it's cost ?750,000 to clear
:02:55. > :02:58.just half the waste from the site. Now, the authorities are paying and
:02:59. > :03:02.hope to get the money back by taking the collapsed business owner to
:03:03. > :03:06.court. But Graham could still ends up out-of-pocket. It is the
:03:07. > :03:11.Environment Agency, because we are the landowner, ultimately we are the
:03:12. > :03:15.last person in the line and they look to recover money from somebody.
:03:16. > :03:20.So you're worried it may cost you a million pounds. It could happen from
:03:21. > :03:25.what has been said to us. Have you got a million pounds? No. It is not
:03:26. > :03:32.just Graham who is concerned. Although the rubbish is going, after
:03:33. > :03:37.living with it for years, locals including Sarah, fear their health
:03:38. > :03:41.has been damaged. I'm worried about long-term problems. My daughter has
:03:42. > :03:49.had a cold for four weeks. She has never been like this before. My
:03:50. > :04:00.son's asthma is out of control. Last time we were here we were told the
:04:01. > :04:08.waste was giving off harmful fungi. We are going to have it tested
:04:09. > :04:12.further. We have new scientists. They're environmental pollution
:04:13. > :04:17.experts. We are looking for ground water under the site. If there are
:04:18. > :04:27.any chemicals that are coming out we would find them in the water under
:04:28. > :04:32.the site. How about this? About 200 ml. More from them in a bit. With
:04:33. > :04:40.the Environment Agency taking control of the site, and supervising
:04:41. > :04:46.the clean up, they are said to be making progress. There is 4,000
:04:47. > :04:52.tonnes of material been taken. We are making it a lot better for the
:04:53. > :04:56.community. Fine words, but there are still no confirmed plans to remove
:04:57. > :05:00.the remaining half of the rubbish mountain. It will be spread around
:05:01. > :05:13.the site until the money can be found to shift it. What about those
:05:14. > :05:19.tests? We found arsenic, chloride and sulphate. They can be harmful.
:05:20. > :05:23.There is hundreds of tonnes, a greater concentration than even in a
:05:24. > :05:29.puddle. If I was a resident of Great Heck I would like to know more about
:05:30. > :05:37.what was getting into ground water systems and more about what was
:05:38. > :05:40.actually in the waste. While the scientist recommend further tests,
:05:41. > :05:46.locals know what they would like. We want the whole lot moving. But we
:05:47. > :05:49.just don't know where the money is going to come from. It is whoever
:05:50. > :05:54.comes up with the money first that will get it moved. What's happened
:05:55. > :06:03.to the rubbish that has been removed? At least it is now being
:06:04. > :06:07.professionally managed. Because it spent so long rotting, it can't be
:06:08. > :06:15.recycled. Or burnt in an energy plant. So this will be its last
:06:16. > :06:25.resting place. A big hole in the ground near Wakefield. What a waste!
:06:26. > :06:30.Thank you Andy. You sympathised with the residents as we all do. It is
:06:31. > :06:34.ghastly, there is no money to get rid of it. It would be interesting
:06:35. > :06:39.to see if the results from the tests make any difference in shifting the
:06:40. > :06:45.other half. Now, Mary, you're back on our screens next Monday with this
:06:46. > :06:52.new show Fool-proof Cooking. So I'm going to hand over to Al, you have
:06:53. > :06:57.been doing cooking. It is widely acknowledged my cooking skills
:06:58. > :07:07.are... Poor. To say the least. You don't practice a lot. I don't, but I
:07:08. > :07:15.thought is it fool-proof so I made one of your recipes, the banana
:07:16. > :07:19.cake. I don't want to kill our national treasure, but taste it.
:07:20. > :07:26.Looking at it, it looks perfect. I love the colour. You in fact used
:07:27. > :07:34.very ripe bananas. That is the secret and look at that, it is
:07:35. > :07:44.squidgy and perfect. I think star baker. Yes I agree. Who is doing.
:07:45. > :07:50.Have a taste. I have eaten half of it. We had it with a cup of tea.
:07:51. > :07:55.What I'm interested to hear what you would say for Alex's second go, what
:07:56. > :08:03.does she need to improve on? It was nothing. That was, you followed the
:08:04. > :08:07.recipe. The extra instruction as to what you do. I hope you won't lost
:08:08. > :08:16.mid stream and did what you were told. That is the heart of the
:08:17. > :08:21.series. Because with baking you use the right sized tin and weigh it and
:08:22. > :08:27.I give you instructions to prepare ahead. You're busy, we're all busy.
:08:28. > :08:31.You want to do things the day before and sometimes you can freeze it and
:08:32. > :08:35.if not you may like to add cream before you serve its and I have
:08:36. > :08:42.chosen a lot of favourite recipes. But I have tried to make every one
:08:43. > :08:49.fool-proof. For all different occasions. I have my grandchildren
:08:50. > :08:53.baking and cooking and I mean I have been fishing. You have done all
:08:54. > :09:04.sorts. We have got a lovely clip of you. Let's see you in action. Oh,
:09:05. > :09:14.help! The first pot on its way. They keep the lobster population in
:09:15. > :09:20.check. The first lobster of the day. From behind the eye sockets to the
:09:21. > :09:32.head. The back of the head there. It goes back. It is your lucky day.
:09:33. > :09:36.Beautiful. You travelled all over meeting suppliers and producers as
:09:37. > :09:44.well. Yes it has been great, I went to see vegetable suppliers and
:09:45. > :09:50.garlic and I have been fishing and used the ingredients for the
:09:51. > :09:57.recipes. It's a six-part series, Monday is a boring night and it will
:09:58. > :10:01.be every Monday. You have a beautiful garden, to get your
:10:02. > :10:05.produce elsewhere and get the connection with the food that you're
:10:06. > :10:11.cooking. We all want to know where our food comes from and often if you
:10:12. > :10:16.go to a farm shop, something like swede is often more reasonable than
:10:17. > :10:22.the supermarket and you can sometimes pick your own. Not at this
:10:23. > :10:28.time of year. For somebody who has written 80 cook books, that is a
:10:29. > :10:34.staggering number, how have you seen recipes change in terms of trends
:10:35. > :10:41.over the years. The main changes, I remember my mother when she would be
:10:42. > :10:46.doing a casserole or mince, she would get a dollop of dripping. We
:10:47. > :10:52.don't have dripping now. We have a nonstick pan and we fry the meat. My
:10:53. > :10:58.husband would love the dripping. We had all different vegetables. I
:10:59. > :11:03.remember when there wasn't an avocado and butter nut squash and
:11:04. > :11:10.things like that and fruits and veg. Also we can buy things already
:11:11. > :11:20.prepared for those who are busy. You're add ing one more book to that
:11:21. > :11:27.collection. Does it have stories of your travels. Yes, and lots of
:11:28. > :11:33.pictures. I had such fun doing it. The one I enjoyed most was with the
:11:34. > :11:40.grandchildren. My grand daughter made a chicken pie and the boys made
:11:41. > :11:45.flat breads and we thought, while they're warm you can split them and
:11:46. > :11:50.I had bowls of things. That is a good way to get them to eat
:11:51. > :11:55.vegetables. Wonderful. I enjoyed the cooking the recipe. I think you did
:11:56. > :12:03.well. If I can do it, anyone can. I'm looking forward to next week
:12:04. > :12:08.when you bring more in. Mary's series is on on Monday and the book
:12:09. > :12:14.is out next week. You have always been an animal lover, as we know. We
:12:15. > :12:20.have a picture of you trying to make a dog pie. Joking obviously. That is
:12:21. > :12:26.just a dog. Are you apair of the debate -- aware of the debate about
:12:27. > :12:31.throwing sticks? It is something you should never do. Because it can...
:12:32. > :12:35.If they rush into it they can injure themselves. Much better to have
:12:36. > :12:38.something soft. It is something I have talked about for a long time
:12:39. > :12:42.and the president of the British Veterinary Association warned of
:12:43. > :12:52.dangers too. And Angellica went to find out more. For hundreds of years
:12:53. > :13:04.man has been getting his best friend to chase one of these. Now,ing we
:13:05. > :13:09.are being told to use toys instead. Why is there so much concern about
:13:10. > :13:13.sticks? We don't want people to stop playing with their pets. But
:13:14. > :13:23.obviously you need to warn them of the risks. If you throw a stick it
:13:24. > :13:29.can land until ground and impale the dog. We do see these sometimes and
:13:30. > :13:38.obviously as well if they chew a stick and the splinters get stuck in
:13:39. > :13:45.they could be life-threatening. Had the message got through? Do you
:13:46. > :13:51.throw sticks. No. I suppose like a plastic bone thing. People can you
:13:52. > :13:57.know... You have to be aware. Use alternatives to be on the safe side.
:13:58. > :14:05.I was reading that sticks aren't great. She eats sticks. Does she?
:14:06. > :14:11.There is will be stick and she will grab if. If she had one and I try to
:14:12. > :14:16.tabgt back, she this it is a game. If you have a very dry stick there
:14:17. > :14:25.is a danger hear the at the moment the sticks here are wet and they're
:14:26. > :14:30.likely to splinter. I used to be a professional dog walker. And I used
:14:31. > :14:35.to throw a ball for a spaniel and the spaniel swallowed the ball and I
:14:36. > :14:45.had to get the ball out you know to save its life. I #i69 is good for
:14:46. > :14:49.people to have in their mind thinks that x hurt animals. It is a good
:14:50. > :14:54.thing they're bringing it to people's attention. Some of the
:14:55. > :14:58.owners I talked to weren't concerned about the risk of throwing sticks,
:14:59. > :15:04.but the official message from the British Veterinary Association is
:15:05. > :15:08.don't do it. Hopefully that will give you something to think about.
:15:09. > :15:15.There has been a new arrival in the Berry household. She is gorgeous. A
:15:16. > :15:24.cocker spaniel called Darcy. Who loves to dance. She is elegant and
:15:25. > :15:30.she's just delicious. Ten weeks old. Her mother belongs to my grand
:15:31. > :15:34.daughter and she delivered all eight puppies herself, cut the court and
:15:35. > :15:38.with the seventh, I was ready for bed. I said this a it, I am sure
:15:39. > :15:46.there is no more. She said, granny there is another one coming. Aged
:15:47. > :15:53.13, it was good. She did say after I don't think I want any babies
:15:54. > :16:00.granny! Now time to get arty with our Tuffers. He bring us the story
:16:01. > :16:09.of a prolific artist who painted everything, including the kitchen
:16:10. > :16:14.sink. Something strange has been going on in Hastings, people have
:16:15. > :16:19.been turning up from all across Britain with paintings. All done by
:16:20. > :16:22.one man. Once known as one of Britain's most famous young artists,
:16:23. > :16:30.he is now almost completely forgotten. His name is John
:16:31. > :16:34.Brackley. In the 1950s he found overnight fame as one of the first
:16:35. > :16:40.painters to dip its scenes of everyday working-class life. --
:16:41. > :16:45.depict. By the 60s he was cemented as one of our most acclaimed young
:16:46. > :16:51.artists, even painting Paul McCartney at the height of his
:16:52. > :16:57.Beatles fame. The small ones are selling like hot cakes. But then in
:16:58. > :17:02.the 1970s his work went out of fashion and the commissions dried
:17:03. > :17:05.up. Cash-strapped, he decided to leave London and moved to Hastings
:17:06. > :17:11.where he lived and worked for the rest of his life. Now the local
:17:12. > :17:15.gallery is asking for the help of the public to bring many paintings
:17:16. > :17:28.back to Hastings for the town's first ever rattly exhibition. Liz
:17:29. > :17:34.Gilmour is the curator. What has the response been like? Astonishing, we
:17:35. > :17:38.can't stop the phone ringing. I don't think we realised how special
:17:39. > :17:44.it was until we brought it in. It used to hang in my dad 's study but
:17:45. > :17:49.I have borrowed it from him! Is he happy about that? Yes, I think he
:17:50. > :17:58.misses it a bit but I fell in love with it. Well, that's a bit saucy.
:17:59. > :18:01.This one is his wife, Patti. It hangs in the bedroom light at the
:18:02. > :18:09.end of the bed. It's nice to wake up to in the morning. This is a drawing
:18:10. > :18:14.of a dog but it is not signed. It wasn't until I've roared it here
:18:15. > :18:24.that one of the people on the expert panel said it was a Brattley. I was
:18:25. > :18:30.thrilled. Charlie Eves was his assistant for 16 years. This is a
:18:31. > :18:36.self-portrait? He looks like a character. What was he like? He was
:18:37. > :18:42.an eccentric artist. He wore glasses all the time, very long and wispy
:18:43. > :18:49.beard. He used to like going down the pub? Very much indeed. He got
:18:50. > :18:53.thrown out of a few places like posh place down the seafront where he
:18:54. > :18:58.kept falling the bar stool. We have all done that! He was just a proper
:18:59. > :19:04.person. He made a lot of money and spent a lot of money. Whenever the
:19:05. > :19:07.money ran out Brattley had an ingenious trick for drumming up
:19:08. > :19:13.quick cash. He would convince celebrities do sit for a portrait.
:19:14. > :19:19.Once he had completed the painting he would convince them to buy it.
:19:20. > :19:23.Could you just keep still. One of these celebrities was none other
:19:24. > :19:28.than Michael Pailin. Who is lending his portrait for the exhibition. He
:19:29. > :19:33.wrote to me and he said, just come down to Hastings and it will only
:19:34. > :19:39.take an afternoon. I thought OK, I will have a go. What was he like to
:19:40. > :19:43.sit for? It took quite a long time before he did anything and then he
:19:44. > :19:47.worked solidly for around three and a half hours using a lot of paint.
:19:48. > :19:55.He would get great big tunes and squeeze them all out. I thought,
:19:56. > :20:03.what's going on? -- tubes. He said this work is yours, for 700 quid!
:20:04. > :20:10.Did you like it? Not at all! I paid the money. I really like it now and
:20:11. > :20:13.I'm rather fond of the work. He went completely out of fashion and now
:20:14. > :20:19.because no one is doing work like that any more he is back in fashion.
:20:20. > :20:22.For decades he was almost completely forgotten but now this eccentric
:20:23. > :20:28.artist and his paintings are finally back in the limelight. It's a lovely
:20:29. > :20:34.idea, bring the paintings in one place. If you would like to see the
:20:35. > :20:43.exhibition it is an at the Joe Elwood Gallery in Hastings until the
:20:44. > :20:49.17th of April. -- Jerwood. You have put my banana cake in the shade. She
:20:50. > :21:01.has done it again. A certain painting inspired this cake? Yes, we
:21:02. > :21:05.are looking at cakes... Beryl cooks tea in the garden and this is so
:21:06. > :21:12.recognisable, so flamboyant and animated. I really like the
:21:13. > :21:18.chocolate cake among the nakedness. Yes, Todd us through the cake that
:21:19. > :21:21.you have created. It is gorgeous. I took inspiration from that very
:21:22. > :21:26.painting and I thought I would try to recreate it as best we could. I
:21:27. > :21:30.took components and then put it together to get it as close to the
:21:31. > :21:39.painting is possible. Is that vanilla icing? Vanilla buttercream
:21:40. > :21:43.and chocolate cake. OK. Let's see how good it looks in the picture.
:21:44. > :21:48.Here is your version. It is practically the same. Practically
:21:49. > :21:55.identical. The piping and everything. It is so clever. I am so
:21:56. > :22:03.pleased we superimposed the cake as opposed to us all getting naked! We
:22:04. > :22:11.also wanted to test Mary. What piece of work did you choose? We found
:22:12. > :22:18.another piece of art called Breakfast Table With Blackberry Pie,
:22:19. > :22:23.that is amazing. That is a painting. It is so real. Look at the painted
:22:24. > :22:30.pie crust. I could eat that. It is so realistic. Mary, we have taken
:22:31. > :22:37.the apple and apricot pie from your blog. It is so good. -- Europe look.
:22:38. > :22:45.We tried to get it into the painting and see how good it looks. It looks
:22:46. > :22:51.much better. A bit more tempting. That looks perfect there. Brilliant,
:22:52. > :22:55.thank you so much. You won't have seen this, Mary. Last time we showed
:22:56. > :23:02.a picture of a cake that was made with yourself and Paul. Here it is.
:23:03. > :23:10.It is like a painting. Paul looks a bit like Papa Smurf. It was made by
:23:11. > :23:21.Michel, a sugar artist. It's amazing. It's a huge cake. It is
:23:22. > :23:30.massive. There is an ingredient, if it didn't exist the baked off would
:23:31. > :23:35.never have hit our screens. Do you prefer your stoneground all milled?
:23:36. > :23:43.Ricky has been sifting out the competition. -- or milled. Around 11
:23:44. > :23:48.million loaves and 460 tonnes of flour and flour mixes are sold every
:23:49. > :23:53.day in the UK. No wonder the word though is slang for money. You may
:23:54. > :23:59.not think of bread is a global commodity, but we traded alongside
:24:00. > :24:05.oil and gold. The wheat market was worth over ?95 billion last year.
:24:06. > :24:11.2015 saw a bumper harvest for British wheat, this grain store near
:24:12. > :24:17.Salisbury is full to bursting. The harvest was fantastic. A very good
:24:18. > :24:21.yield. In the flowering period we had lovely sunshine and a bit of
:24:22. > :24:25.rain after that so the plant could take up the moisture and all of the
:24:26. > :24:30.grains filled up and became plump. Then the sun came out again. And
:24:31. > :24:35.brightened it. So at the beginning of the harvest we knew there was a
:24:36. > :24:40.lot of grain out there. It is important because the quality
:24:41. > :24:43.control is very strict. In the old days millers tested the quality of
:24:44. > :24:53.the grain by cracking it between their teeth. That one is perfect.
:24:54. > :24:57.Today it is more scientific. A mobile lab has been sent to the farm
:24:58. > :25:00.to analyse random samples from the granary. What are the main things
:25:01. > :25:06.they are looking for when it comes to making good flour? They are
:25:07. > :25:11.testing protein and moisture content and the specific weight. And also
:25:12. > :25:17.enzyme levels. Low moisture content will stabilise it during storage and
:25:18. > :25:20.the protein needs to be high to make good quality bread. Analysing enzyme
:25:21. > :25:25.activity will show whether any sprouting has occurred which will
:25:26. > :25:29.also affect its quality. What happens to the lesser quality stuff?
:25:30. > :25:36.It is milled in the same way but it goes to animal feed. These are the
:25:37. > :25:40.results. That is good. Excellent. The highest quality grain is on its
:25:41. > :25:48.way to Dorset where traditional methods produce Artisan flour. It is
:25:49. > :25:52.all stoneground and it is the simplicity of the process, really,
:25:53. > :25:56.it gets ground into the flower, and that is the finished product. It
:25:57. > :26:00.warms up slightly so the wheat germ oil becomes a bit more runny and the
:26:01. > :26:07.flavour and the goodness of the wheat germ oil is dispersed. Even
:26:08. > :26:11.with white flour, the wheat germ oil is there. It is a time-consuming
:26:12. > :26:16.process for a high end result. Industrial milling can use a wider
:26:17. > :26:23.range of grains, they are sifted, separated and ground down to make
:26:24. > :26:28.all sorts of breads. Extra proteins, starch and minerals can be added to
:26:29. > :26:32.regulate quality. Virtually all of the bread and flour on supermarket
:26:33. > :26:37.shelves will have been industrially processed. One benefit of this flour
:26:38. > :26:42.and bread is that it's half the price of the stoneground equivalent
:26:43. > :26:45.but is it is good for us? Food processing gets a lot of bad press,
:26:46. > :26:51.it has to be processed into flour to make bread and people have been
:26:52. > :26:58.grinding grain for tens of thousands of years. The latest scientific
:26:59. > :27:00.research shows there is not much difference between stoneground and
:27:01. > :27:04.commercially Robert Farah. You just need the best advice, eating
:27:05. > :27:10.wholemeal bread. It is better for us because it contains fibre and no
:27:11. > :27:15.matter where it comes from, wholemeal flour is just the same
:27:16. > :27:18.nutritionally. Perhaps the difference is in the taste. Who
:27:19. > :27:26.better to ask than the farmer and his wife? We have two loaves, one
:27:27. > :27:32.made with stoneground and one with supermarket flour. I will go for
:27:33. > :27:39.this one. I prefer the other. I like that one too. That one is the
:27:40. > :27:46.stoneground. That one is the role milled. The stoneground is the
:27:47. > :27:50.winner. I just a crumb. Thank you, Ricky. Even as a star baker, you
:27:51. > :27:55.learned about the importance of which flour to use when by making a
:27:56. > :28:01.Clare 's. Using strong flour gives you a stronger, firmer eclair. I
:28:02. > :28:08.learned that the hard way. I always go for what is cheaper. The too. Are
:28:09. > :28:17.you quite conscious of that? I am. You want dry wheat for making bread.
:28:18. > :28:22.Strong flour. And also for eclair is and that is something we have all
:28:23. > :28:29.learned. Something we learn from Paul. He would love getting the
:28:30. > :28:33.credit! Moving onto bread of a different type, our colleagues from
:28:34. > :28:37.the BBC series right on the money are looking for viewers who would
:28:38. > :28:44.like help saving money. If you would like to get in touch you can e-mail
:28:45. > :28:51.them. Now a very big thank you to Mary, therefore prove cooking starts
:28:52. > :28:57.next Monday at 8:30pm and her book is out on the 28th. -- her series
:28:58. > :28:59.full prove cooking starts