21/01/2016 The One Show

Hello and welcome to The One Show with Matt Baker.

The bad news, we didn't win at the National Television Awards last

night. But thank you so much to everyone who voted. Next year now.

On and there is some good news. While we were at the party we bumped

into who people who came in, Mary Berry and Nadiya Hussain. So we are

all winners now. Congratulations to you both. We didn't mind we didn't

win, because you won. Nadiya you had an injury. You made this beautiful

cake for the awards. What happened? It is when you nigh to knead five

kilos of fondant. It was a rolling pin injury? Yes. It was a rolling

pin injury. Also tonight you can find out what Phil is doing in

Michael Palin's lounge. Now time to revisit a 10,000 tonne heap of

rubbish. And what happened to the mountain on these people's doorstep.

This what is a million pounds of rubbish looks like. A smouldering

mess left by a collapsed recycling business. It regularly bursts into

flames. It just happened while we have been standing here. Locals say

it has been making them ill. My daughter was six 15 times. Gasping

for air. We have been told there could be cancer causing agents

there. We are back and half the waste has gone. That means of course

half is still here! Let's check with Graham Brocklesby, he wasn't part of

the business that made the mess, but he owns the land. What is going on?

They have been taking it off site. There is 5,000 tonnes gone. This

pile is the burnt stuff that will be left and they're trying to cool it

down. By breaking it up. Yes. So far, it's cost ?750,000 to clear

just half the waste from the site. Now, the authorities are paying and

hope to get the money back by taking the collapsed business owner to

court. But Graham could still ends up out-of-pocket. It is the

Environment Agency, because we are the landowner, ultimately we are the

last person in the line and they look to recover money from somebody.

So you're worried it may cost you a million pounds. It could happen from

what has been said to us. Have you got a million pounds? No. It is not

just Graham who is concerned. Although the rubbish is going, after

living with it for years, locals including Sarah, fear their health

has been damaged. I'm worried about long-term problems. My daughter has

had a cold for four weeks. She has never been like this before. My

son's asthma is out of control. Last time we were here we were told the

waste was giving off harmful fungi. We are going to have it tested

further. We have new scientists. They're environmental pollution

experts. We are looking for ground water under the site. If there are

any chemicals that are coming out we would find them in the water under

the site. How about this? About 200 ml. More from them in a bit. With

the Environment Agency taking control of the site, and supervising

the clean up, they are said to be making progress. There is 4,000

tonnes of material been taken. We are making it a lot better for the

community. Fine words, but there are still no confirmed plans to remove

the remaining half of the rubbish mountain. It will be spread around

the site until the money can be found to shift it. What about those

tests? We found arsenic, chloride and sulphate. They can be harmful.

There is hundreds of tonnes, a greater concentration than even in a

puddle. If I was a resident of Great Heck I would like to know more about

what was getting into ground water systems and more about what was

actually in the waste. While the scientist recommend further tests,

locals know what they would like. We want the whole lot moving. But we

just don't know where the money is going to come from. It is whoever

comes up with the money first that will get it moved. What's happened

to the rubbish that has been removed? At least it is now being

professionally managed. Because it spent so long rotting, it can't be

recycled. Or burnt in an energy plant. So this will be its last

resting place. A big hole in the ground near Wakefield. What a waste!

Thank you Andy. You sympathised with the residents as we all do. It is

ghastly, there is no money to get rid of it. It would be interesting

to see if the results from the tests make any difference in shifting the

other half. Now, Mary, you're back on our screens next Monday with this

new show Fool-proof Cooking. So I'm going to hand over to Al, you have

been doing cooking. It is widely acknowledged my cooking skills

are... Poor. To say the least. You don't practice a lot. I don't, but I

thought is it fool-proof so I made one of your recipes, the banana

cake. I don't want to kill our national treasure, but taste it.

Looking at it, it looks perfect. I love the colour. You in fact used

very ripe bananas. That is the secret and look at that, it is

squidgy and perfect. I think star baker. Yes I agree. Who is doing.

Have a taste. I have eaten half of it. We had it with a cup of tea.

What I'm interested to hear what you would say for Alex's second go, what

does she need to improve on? It was nothing. That was, you followed the

recipe. The extra instruction as to what you do. I hope you won't lost

mid stream and did what you were told. That is the heart of the

series. Because with baking you use the right sized tin and weigh it and

I give you instructions to prepare ahead. You're busy, we're all busy.

You want to do things the day before and sometimes you can freeze it and

if not you may like to add cream before you serve its and I have

chosen a lot of favourite recipes. But I have tried to make every one

fool-proof. For all different occasions. I have my grandchildren

baking and cooking and I mean I have been fishing. You have done all

sorts. We have got a lovely clip of you. Let's see you in action. Oh,

help! The first pot on its way. They keep the lobster population in

check. The first lobster of the day. From behind the eye sockets to the

head. The back of the head there. It goes back. It is your lucky day.

Beautiful. You travelled all over meeting suppliers and producers as

well. Yes it has been great, I went to see vegetable suppliers and

garlic and I have been fishing and used the ingredients for the

recipes. It's a six-part series, Monday is a boring night and it will

be every Monday. You have a beautiful garden, to get your

produce elsewhere and get the connection with the food that you're

cooking. We all want to know where our food comes from and often if you

go to a farm shop, something like swede is often more reasonable than

the supermarket and you can sometimes pick your own. Not at this

time of year. For somebody who has written 80 cook books, that is a

staggering number, how have you seen recipes change in terms of trends

over the years. The main changes, I remember my mother when she would be

doing a casserole or mince, she would get a dollop of dripping. We

don't have dripping now. We have a nonstick pan and we fry the meat. My

husband would love the dripping. We had all different vegetables. I

remember when there wasn't an avocado and butter nut squash and

things like that and fruits and veg. Also we can buy things already

prepared for those who are busy. You're add ing one more book to that

collection. Does it have stories of your travels. Yes, and lots of

pictures. I had such fun doing it. The one I enjoyed most was with the

grandchildren. My grand daughter made a chicken pie and the boys made

flat breads and we thought, while they're warm you can split them and

I had bowls of things. That is a good way to get them to eat

vegetables. Wonderful. I enjoyed the cooking the recipe. I think you did

well. If I can do it, anyone can. I'm looking forward to next week

when you bring more in. Mary's series is on on Monday and the book

is out next week. You have always been an animal lover, as we know. We

have a picture of you trying to make a dog pie. Joking obviously. That is

just a dog. Are you apair of the debate -- aware of the debate about

throwing sticks? It is something you should never do. Because it can...

If they rush into it they can injure themselves. Much better to have

something soft. It is something I have talked about for a long time

and the president of the British Veterinary Association warned of

dangers too. And Angellica went to find out more. For hundreds of years

man has been getting his best friend to chase one of these. Now,ing we

are being told to use toys instead. Why is there so much concern about

sticks? We don't want people to stop playing with their pets. But

obviously you need to warn them of the risks. If you throw a stick it

can land until ground and impale the dog. We do see these sometimes and

obviously as well if they chew a stick and the splinters get stuck in

they could be life-threatening. Had the message got through? Do you

throw sticks. No. I suppose like a plastic bone thing. People can you

know... You have to be aware. Use alternatives to be on the safe side.

I was reading that sticks aren't great. She eats sticks. Does she?

There is will be stick and she will grab if. If she had one and I try to

tabgt back, she this it is a game. If you have a very dry stick there

is a danger hear the at the moment the sticks here are wet and they're

likely to splinter. I used to be a professional dog walker. And I used

to throw a ball for a spaniel and the spaniel swallowed the ball and I

had to get the ball out you know to save its life. I #i69 is good for

people to have in their mind thinks that x hurt animals. It is a good

thing they're bringing it to people's attention. Some of the

owners I talked to weren't concerned about the risk of throwing sticks,

but the official message from the British Veterinary Association is

don't do it. Hopefully that will give you something to think about.

There has been a new arrival in the Berry household. She is gorgeous. A

cocker spaniel called Darcy. Who loves to dance. She is elegant and

she's just delicious. Ten weeks old. Her mother belongs to my grand

daughter and she delivered all eight puppies herself, cut the court and

with the seventh, I was ready for bed. I said this a it, I am sure

there is no more. She said, granny there is another one coming. Aged

13, it was good. She did say after I don't think I want any babies

granny! Now time to get arty with our Tuffers. He bring us the story

of a prolific artist who painted everything, including the kitchen

sink. Something strange has been going on in Hastings, people have

been turning up from all across Britain with paintings. All done by

one man. Once known as one of Britain's most famous young artists,

he is now almost completely forgotten. His name is John

Brackley. In the 1950s he found overnight fame as one of the first

painters to dip its scenes of everyday working-class life. --

depict. By the 60s he was cemented as one of our most acclaimed young

artists, even painting Paul McCartney at the height of his

Beatles fame. The small ones are selling like hot cakes. But then in

the 1970s his work went out of fashion and the commissions dried

up. Cash-strapped, he decided to leave London and moved to Hastings

where he lived and worked for the rest of his life. Now the local

gallery is asking for the help of the public to bring many paintings

back to Hastings for the town's first ever rattly exhibition. Liz

Gilmour is the curator. What has the response been like? Astonishing, we

can't stop the phone ringing. I don't think we realised how special

it was until we brought it in. It used to hang in my dad 's study but

I have borrowed it from him! Is he happy about that? Yes, I think he

misses it a bit but I fell in love with it. Well, that's a bit saucy.

This one is his wife, Patti. It hangs in the bedroom light at the

end of the bed. It's nice to wake up to in the morning. This is a drawing

of a dog but it is not signed. It wasn't until I've roared it here

that one of the people on the expert panel said it was a Brattley. I was

thrilled. Charlie Eves was his assistant for 16 years. This is a

self-portrait? He looks like a character. What was he like? He was

an eccentric artist. He wore glasses all the time, very long and wispy

beard. He used to like going down the pub? Very much indeed. He got

thrown out of a few places like posh place down the seafront where he

kept falling the bar stool. We have all done that! He was just a proper

person. He made a lot of money and spent a lot of money. Whenever the

money ran out Brattley had an ingenious trick for drumming up

quick cash. He would convince celebrities do sit for a portrait.

Once he had completed the painting he would convince them to buy it.

Could you just keep still. One of these celebrities was none other

than Michael Pailin. Who is lending his portrait for the exhibition. He

wrote to me and he said, just come down to Hastings and it will only

take an afternoon. I thought OK, I will have a go. What was he like to

sit for? It took quite a long time before he did anything and then he

worked solidly for around three and a half hours using a lot of paint.

He would get great big tunes and squeeze them all out. I thought,

what's going on? -- tubes. He said this work is yours, for 700 quid!

Did you like it? Not at all! I paid the money. I really like it now and

I'm rather fond of the work. He went completely out of fashion and now

because no one is doing work like that any more he is back in fashion.

For decades he was almost completely forgotten but now this eccentric

artist and his paintings are finally back in the limelight. It's a lovely

idea, bring the paintings in one place. If you would like to see the

exhibition it is an at the Joe Elwood Gallery in Hastings until the

17th of April. -- Jerwood. You have put my banana cake in the shade. She

has done it again. A certain painting inspired this cake? Yes, we

are looking at cakes... Beryl cooks tea in the garden and this is so

recognisable, so flamboyant and animated. I really like the

chocolate cake among the nakedness. Yes, Todd us through the cake that

you have created. It is gorgeous. I took inspiration from that very

painting and I thought I would try to recreate it as best we could. I

took components and then put it together to get it as close to the

painting is possible. Is that vanilla icing? Vanilla buttercream

and chocolate cake. OK. Let's see how good it looks in the picture.

Here is your version. It is practically the same. Practically

identical. The piping and everything. It is so clever. I am so

pleased we superimposed the cake as opposed to us all getting naked! We

also wanted to test Mary. What piece of work did you choose? We found

another piece of art called Breakfast Table With Blackberry Pie,

that is amazing. That is a painting. It is so real. Look at the painted

pie crust. I could eat that. It is so realistic. Mary, we have taken

the apple and apricot pie from your blog. It is so good. -- Europe look.

We tried to get it into the painting and see how good it looks. It looks

much better. A bit more tempting. That looks perfect there. Brilliant,

thank you so much. You won't have seen this, Mary. Last time we showed

a picture of a cake that was made with yourself and Paul. Here it is.

It is like a painting. Paul looks a bit like Papa Smurf. It was made by

Michel, a sugar artist. It's amazing. It's a huge cake. It is

massive. There is an ingredient, if it didn't exist the baked off would

never have hit our screens. Do you prefer your stoneground all milled?

Ricky has been sifting out the competition. -- or milled. Around 11

million loaves and 460 tonnes of flour and flour mixes are sold every

day in the UK. No wonder the word though is slang for money. You may

not think of bread is a global commodity, but we traded alongside

oil and gold. The wheat market was worth over ?95 billion last year.

2015 saw a bumper harvest for British wheat, this grain store near

Salisbury is full to bursting. The harvest was fantastic. A very good

yield. In the flowering period we had lovely sunshine and a bit of

rain after that so the plant could take up the moisture and all of the

grains filled up and became plump. Then the sun came out again. And

brightened it. So at the beginning of the harvest we knew there was a

lot of grain out there. It is important because the quality

control is very strict. In the old days millers tested the quality of

the grain by cracking it between their teeth. That one is perfect.

Today it is more scientific. A mobile lab has been sent to the farm

to analyse random samples from the granary. What are the main things

they are looking for when it comes to making good flour? They are

testing protein and moisture content and the specific weight. And also

enzyme levels. Low moisture content will stabilise it during storage and

the protein needs to be high to make good quality bread. Analysing enzyme

activity will show whether any sprouting has occurred which will

also affect its quality. What happens to the lesser quality stuff?

It is milled in the same way but it goes to animal feed. These are the

results. That is good. Excellent. The highest quality grain is on its

way to Dorset where traditional methods produce Artisan flour. It is

all stoneground and it is the simplicity of the process, really,

it gets ground into the flower, and that is the finished product. It

warms up slightly so the wheat germ oil becomes a bit more runny and the

flavour and the goodness of the wheat germ oil is dispersed. Even

with white flour, the wheat germ oil is there. It is a time-consuming

process for a high end result. Industrial milling can use a wider

range of grains, they are sifted, separated and ground down to make

all sorts of breads. Extra proteins, starch and minerals can be added to

regulate quality. Virtually all of the bread and flour on supermarket

shelves will have been industrially processed. One benefit of this flour

and bread is that it's half the price of the stoneground equivalent

but is it is good for us? Food processing gets a lot of bad press,

it has to be processed into flour to make bread and people have been

grinding grain for tens of thousands of years. The latest scientific

research shows there is not much difference between stoneground and

commercially Robert Farah. You just need the best advice, eating

wholemeal bread. It is better for us because it contains fibre and no

matter where it comes from, wholemeal flour is just the same

nutritionally. Perhaps the difference is in the taste. Who

better to ask than the farmer and his wife? We have two loaves, one

made with stoneground and one with supermarket flour. I will go for

this one. I prefer the other. I like that one too. That one is the

stoneground. That one is the role milled. The stoneground is the

winner. I just a crumb. Thank you, Ricky. Even as a star baker, you

learned about the importance of which flour to use when by making a

Clare 's. Using strong flour gives you a stronger, firmer eclair. I

learned that the hard way. I always go for what is cheaper. The too. Are

you quite conscious of that? I am. You want dry wheat for making bread.

Strong flour. And also for eclair is and that is something we have all

learned. Something we learn from Paul. He would love getting the

credit! Moving onto bread of a different type, our colleagues from

the BBC series right on the money are looking for viewers who would

like help saving money. If you would like to get in touch you can e-mail

them. Now a very big thank you to Mary, therefore prove cooking starts

next Monday at 8:30pm and her book is out on the 28th. -- her series

full prove cooking starts