:00:20. > :00:23.Hello and welcome to the One Show with Alex Jones. And Matt Baker.
:00:23. > :00:28.Tonight's guest is a life-saver and an inspiration for anyone looking
:00:28. > :00:35.for a good recipe on a Saturday morning. Lately he has been giving
:00:35. > :00:41.the kiss of life to hospital food. It is James Martin! Brilliant!
:00:41. > :00:50.good. We will be talking about how you have revolutionised star well,
:00:50. > :00:58.I try! The believe food has healing qualities? The feel-good factor,
:00:58. > :01:04.yes, bananas and custard for Main. Serial with cream on top! A top
:01:04. > :01:10.chef has crusties with cream! Chocolate and banana sandwiches in
:01:10. > :01:16.brown bread. That has got everybody's tummies rumbling!
:01:16. > :01:19.about a cup of tea and a biscuit? Chicken soup for me, every time.
:01:19. > :01:26.Tonight we thought we would try to get you a few more of those feel-
:01:26. > :01:30.good recipes. If you are cooking comfort food tonight, hired a mash,
:01:30. > :01:36.fish fingers, take a picture and send it in, James Wright included
:01:36. > :01:41.in one of his new hospital menus. - - James might. Yesterday the jury
:01:41. > :01:45.in the Vicky Pryce case showed fundamental deficits in
:01:45. > :01:50.understanding the case, according to the judge. We sent Anita Rani to
:01:50. > :01:55.find out what you think about juries. Well I was 18, I was on
:01:55. > :02:00.jury service, so it is quite young to do it. But I thought it was a
:02:00. > :02:04.really good experience. If you are going to do jury service, you have
:02:04. > :02:08.a duty to get as much information before you do it. If there are
:02:08. > :02:13.technical terms, they are right to ask. I think people get it right
:02:13. > :02:18.most of the time. Is it time we changed the system? Maybe people
:02:18. > :02:23.should sit a test. I am not sure about changing the system, but
:02:23. > :02:26.maybe we need to look at what we tell them before they sit. There
:02:26. > :02:32.should be an intelligence test, I definitely think we need to be
:02:32. > :02:36.tried by our peers. Providing suitable education before and, just
:02:36. > :02:43.ensuring they have a basic level of knowledge about their duties.
:02:43. > :02:49.on a jury last year, I think it is fair, actually, everyone can get in
:02:49. > :02:54.mayor. Did you enjoy the experience? I did, as a one-off, I
:02:54. > :03:00.learned quite a lot from it. people get called up, it is really
:03:00. > :03:05.important to do it. Anita, they all seemed quite happy with the system,
:03:05. > :03:10.and this mistrial is kind of a one- off, isn't it? Well, it can happen,
:03:10. > :03:13.but it is so rare, the judge is within his rights to dismiss a jury
:03:13. > :03:18.if he feels they have not understood, and this judge said it
:03:18. > :03:26.is the first time he has had to do it in 30 years, so it is very rare.
:03:26. > :03:29.When do people get caught up? James, have you? No. It is random. You
:03:29. > :03:34.have to be on the electoral register, anyone from 18 up to 70,
:03:34. > :03:38.and once you have got your summons, you have to respond within seven
:03:38. > :03:42.days, and you have to do it. You can defer if you have a holiday
:03:42. > :03:46.already booked, and you have to prove that, or you have got an
:03:46. > :03:51.operation, but then you have to do it at another time within the next
:03:51. > :03:57.12 months. Is it something you would like to do, James? As long as
:03:57. > :04:03.it does not fall on a Saturday! still have to do it, it is part of
:04:03. > :04:07.your duty as a citizen. Generally, it seems like people want to show
:04:07. > :04:11.that they know the difference between right and wrong. The people
:04:11. > :04:15.I spoke to today, their experience, they said it opened their eyes to
:04:15. > :04:19.the system we have in this country. They felt it was absolutely fair
:04:19. > :04:23.and right that you are tried by your peers, that you sit together,
:04:23. > :04:28.it is a democratic process. It is one of the fundamentals of the
:04:28. > :04:32.legal system, and they all seemed to appreciate being part of it.
:04:32. > :04:39.where did the system originate? might not like the answer, but we
:04:39. > :04:43.have got the French to thank. Apparently the Normans... They have
:04:43. > :04:48.claimed that one as well, have they?! They had a system where you
:04:48. > :04:51.get people together to swear to tell the truth, but the date that
:04:51. > :04:56.is cited more often his 1215, so are still way back, and that is
:04:56. > :05:00.when the Church start -- stopped using trial by ordeal, when you
:05:00. > :05:06.make people suffer. If they come out all right at the other end,
:05:07. > :05:12.they are not guilty. Obviously! Obviously. So when will this
:05:12. > :05:16.retrial be? Can you imagine the pressure on a jury? Well, they will
:05:16. > :05:19.not know. If you are called up to jury service, you do not know what
:05:19. > :05:26.Casey will be sitting on until you have been sworn in and gone through
:05:26. > :05:30.your oath. It will start again on Monday and last five days. Thank
:05:30. > :05:34.you, Anita, brilliant. James, we spoke to you a few years back when
:05:34. > :05:41.you were on your first mission to revolutionise hospital food, but
:05:41. > :05:44.you are back for seconds. Stupidly, yes! Before we talk, this is James
:05:44. > :05:53.and his team at a hospital and Abergavenny fighting to get a local
:05:53. > :05:56.I believe that hospital food is badly in need of improvement and
:05:56. > :06:03.that too often patients are not getting the good nutritious food
:06:03. > :06:07.they deserve. It is awful. Tasteless. In a 2010 survey, a
:06:07. > :06:12.third of people described the food as an acceptable, and nearly a
:06:12. > :06:15.quarter of patients would not eat it. Instead, they relied on food
:06:15. > :06:19.brought in by family and friends. This is a huge task for us to take
:06:19. > :06:24.on. Looking at the initiatives of previous governments, they have
:06:24. > :06:30.spent up to 50 million quid in recent years are trying to change
:06:30. > :06:32.hospital food. In the first series, I worked with a kitchen team to
:06:32. > :06:36.transform the food at Scarborough General Hospital. For the new
:06:36. > :06:45.series, I want to take my fight to more hospitals right across the
:06:45. > :06:49.country. But the task is so big So I have roped in some of
:06:49. > :06:54.Britain's top chefs to help and given each of them a specific
:06:54. > :06:59.problem to solve. One of those who said yes his Welsh Chef and Double
:06:59. > :07:02.Michelin star winner Stephen Terry. The Health Minister for Wales,
:07:02. > :07:06.Leslie Griffiths, has asked us to develop dishes for a new
:07:06. > :07:10.standardised menu about to be rolled out across all NHS hospitals
:07:10. > :07:15.in Wales. So the picture is what, the basic sketch of what you're
:07:15. > :07:20.trying to achieve? I would like to implement a menu right across Wales
:07:20. > :07:24.to have fully sourced locally, to have similar recipes used. So the
:07:24. > :07:30.idea is to have a recipe bag, recipes that people can dive into
:07:30. > :07:33.and come out of. Absolutely. A good. But as we get to work, Stephen
:07:34. > :07:40.discovers a problem which exposes the red tape which surrounds
:07:40. > :07:48.Hospital Road. What is popular at the moment? The most popular dish
:07:48. > :07:52.is always roast dinners. Do you do lamb? No lamb, because of cost.
:07:52. > :07:58.you ask 100 people what is their favourite rows Stennett... Welsh
:07:58. > :08:02.lamb. I of course. There is no beef or lamb served here because they
:08:02. > :08:06.cannot afford it. Welsh hospitals are tied into contracts with a
:08:06. > :08:14.single supplier, and their current cost for lamb means that it is
:08:14. > :08:19.priced of the menu at this hospital. What are they charging? �8 per kilo.
:08:19. > :08:24.Do they say where it is from? Zealand. He seems absurd best
:08:24. > :08:27.supplier can only offer lamb from the other side of the world and at
:08:27. > :08:37.a price that hospitals cannot afford. I bet we can find a local
:08:37. > :08:38.
:08:38. > :08:44.lamb cheaper. What is your best price? �6.50 sounds good, nice one.
:08:44. > :08:50.Straight off, fresh Welsh lamb, and already it is down to �6.50. I have
:08:50. > :08:54.to just one phone call, Stephen has proved it would be possible to get
:08:54. > :08:58.lamb for less than meat shipped in from thousands of miles away. It
:08:58. > :09:03.seems like a no-brainer, but because of the rules around
:09:03. > :09:08.procurement, it is not that simple. Welsh hospitals are locked into
:09:08. > :09:15.contracts until 2015, so to get local ma'am on the menu, they would
:09:15. > :09:19.have to renegotiate the contract. - - lamb. If it is only from
:09:19. > :09:23.Australia or New Zealand, that is bonkers. Welsh lamb is all around
:09:23. > :09:28.us, there are millions. We take our findings back to the Health
:09:28. > :09:33.Minister to see if she can help. There is one big problem. As far as
:09:33. > :09:39.we know, you cannot buy Welsh lamb and put it on a menu in a hospital
:09:39. > :09:43.in Wales. Well, I would very much like to use Welsh lamb, but we have
:09:43. > :09:51.got to stay within budget. I can get to two suppliers that will do
:09:51. > :09:56.well Slam, on average, for �3.50 cheaper than you are currently
:09:56. > :10:00.buying it their kilo. -- Welsh lamb. He is something we can look at what
:10:00. > :10:03.in the procurement rules. The whole lot that needs investigating. He
:10:03. > :10:08.will have big issues when it comes to buying stuff because you are
:10:08. > :10:14.handcuffed. If the health minister can find a way to sort this, it
:10:14. > :10:19.could save the NHS AIPAC. It seems crazy that Welsh hospitals are not
:10:19. > :10:26.serving Welsh lamb, so I will keep pushing to get it back on the menu.
:10:26. > :10:31.What?! That was part... That is just the start! Wales is plastered
:10:31. > :10:35.with lambs. When you walked out of the hospital, they wore all over
:10:35. > :10:38.the fields in front of us. And one phone call sorted it out.
:10:38. > :10:42.difficult thing is the procurement, you cannot just go to the local
:10:42. > :10:49.store and get some, you have to order it from a central source, and
:10:49. > :10:53.there is a central contract. The good news, however, on Monday it is
:10:53. > :10:58.back on the order. We do not know the price of it yet. But we are
:10:58. > :11:03.pushing, eventually, hopefully, to put Welsh lamb back on the menu.
:11:03. > :11:07.Hopefully we have got good news to follow. You said it is just one of
:11:07. > :11:12.the many things that you tackle. is quite difficult. The main thing
:11:12. > :11:19.you find is the waste, it is a huge issue. It was when I visited three
:11:20. > :11:24.years ago, and the waste was a big issue. Particularly in Wales, they
:11:24. > :11:28.were doing extremely well, single figures, they had an amazing way
:11:28. > :11:34.system, so when the trays came back, they were measuring the amount so
:11:34. > :11:38.they could get it right. In some places it was up to 40%. 40% of
:11:38. > :11:43.everything Cooke was thrown in the bin. It is about communication.
:11:43. > :11:47.There are lots of issues. Do not get me wrong, I think the NHS is
:11:47. > :11:52.one of the most amazing things we have, and it is very easy to throw
:11:52. > :11:57.mud at these things, but it is not easy to fix. What we want to do is
:11:57. > :12:03.fix it from inside, and you can do one thing, hopefully it's no balls
:12:03. > :12:09.on to another trust. So you look at five hospitals during the series.
:12:09. > :12:12.It was supposed to be 1! Four more Said Yes as well. They must all
:12:12. > :12:18.have different needs. One of the interesting ones was down in
:12:18. > :12:23.Cornwall, where we look at stroke patients, and not all of them up...
:12:23. > :12:27.And based in Birmingham for this one, but these were individual
:12:27. > :12:32.issues in individual hospitals. Stroke patients needed food that
:12:32. > :12:38.was nutritious and good for them and tasted really good. Because the
:12:38. > :12:41.project sort of snowballed from one hospital up to five, I phoned up a
:12:41. > :12:45.group of chefs, some of the greatest chefs in the UK, they all
:12:45. > :12:49.came to my house for dinner, not knowing I would get them to do this.
:12:49. > :12:56.They all gave up their time for nothing and did an amazing job.
:12:56. > :12:59.Fingers crossed you will see what they did. Is there any kind of key
:12:59. > :13:04.things you have done? The above all else, the key to this is that it
:13:04. > :13:08.does not cost any money. We proved in Scarborough that we could take a
:13:08. > :13:14.hospital with the passion they have got and now put it in the top 15
:13:14. > :13:18.hospitals for food in Britain. That has progressed on to Bridlington,
:13:18. > :13:22.so the guys in Scarborough have taken it to Bridlington, so they
:13:22. > :13:27.are getting the menus we have written. You are getting fresh soup,
:13:27. > :13:31.fresh ingredients, fresh vegetables, no packets any more. Nice,
:13:31. > :13:36.nutritious food. The most important thing is that it has not cost any
:13:36. > :13:41.more money, none. We have proved at Scarborough that it can be done for
:13:41. > :13:47.slightly less money. Would you eat it now? Mind you, you eat bananas
:13:47. > :13:57.and custard! Cornflakes and cream! I would give you a list of
:13:57. > :13:59.
:13:59. > :14:04.There's plans to make cooking compulsory for 11 to 14-year-olds
:14:04. > :14:09.from September 2014. It's one I did at school. I think it's probably
:14:09. > :14:12.ten years too late, but better late than never. It's so vital if we're
:14:12. > :14:16.going to stop this obesity and everything else that's going on.
:14:16. > :14:20.It's important that kids learn how to cook. We know you're a fan of
:14:20. > :14:28.having lamb on your plate. But you're not a fan of having sheep in
:14:28. > :14:31.art work. We understand. It doesn't come in like that, but it's more or
:14:31. > :14:37.less like. That it's like a lamb chop in a cage like. That That
:14:37. > :14:40.sheep is actually smiling as well. We've got some Victorian animal art
:14:40. > :14:48.which was just as controversial back then. Phil Tufnell has been to
:14:48. > :14:53.Bury to see it. Deer and stags in particular have
:14:53. > :14:59.inspired artiftsz for centuries. They've been used to represent
:14:59. > :15:03.human notions of pride, dignity and majesty. And it's easy to see why,
:15:03. > :15:07.they truly are magnificent creatures, the perfect study for an
:15:07. > :15:11.artist trying to convey a strong, simple message through an image.
:15:11. > :15:18.Probably the most famous stag painting of all is monarch of the
:15:18. > :15:21.Glenn. It's the best known work of Sir Edwin Lantzia a superstar of
:15:21. > :15:26.the Victorian ear ya, whose popularity was founded on his
:15:26. > :15:30.paintings of animal. Monarch of the Glenn has been reproduced widely, a
:15:30. > :15:35.classic example of what's called chocolate box art, idealistic,
:15:35. > :15:39.sentimental images. Here at Bury art museum, miles from the Tate and
:15:39. > :15:41.V&A, where much of his work is exhibited is a painting that flies
:15:41. > :15:49.exhibited is a painting that flies in the face of his reputation for
:15:49. > :15:54.feel-good pictures. This Professor is an expert on Victorian animal
:15:55. > :15:57.art. How did he get the reputation? For one thing he was so good at
:15:57. > :16:01.drawing animals. They really seem individual and full of expression.
:16:01. > :16:04.You can see, this is ai gun dog, who is hunting out the birds in the
:16:04. > :16:10.undergrowth for its master. Can you see that it's so eager. Can you see
:16:10. > :16:18.the expression in the eyes. And the way it's craning its neck forward.
:16:18. > :16:23.He was a master of anthropomorphism, attributing human emotions to
:16:23. > :16:26.animals. It strikes some people as very sentimental having dogs
:16:26. > :16:31.impersonating the court with the poodle as the Lord Chancellor.
:16:31. > :16:36.Pretty well every house in the land would have had dignity and
:16:36. > :16:46.impudence or the old shepherd's chief mourner. But this picture,
:16:46. > :16:46.
:16:46. > :16:54.the random shot, is very different for much of his work. A beautiful
:16:54. > :17:01.painting and beautiful skies. When you get close it's a bleak
:17:01. > :17:05.image.Age. It is. Every Autumn all the grandees used to go to the
:17:05. > :17:11.Highlands to shoot the stags. In this case a careless sportsman has
:17:11. > :17:13.killed the female. Shooting female deer was considered band form
:17:14. > :17:18.amongst hunters not least because they were nursing the next
:17:18. > :17:22.generation the stags. Worst still he's not killed her outright. She's
:17:22. > :17:26.wondered away mortgagally wounded and come up to the top of this hill
:17:26. > :17:30.an there she's died. The more you look at it, the more of the details
:17:31. > :17:35.you pick up and the more horrific it becomes. Yes. Her eyes turn
:17:35. > :17:38.glassy. The blood is running out of her mouth onto the snow. The baby,
:17:38. > :17:43.the fawn is trying to suckle, but of course, there's no milk there
:17:43. > :17:49.any more. The night is coming on, so there's no hope for the fawn
:17:49. > :17:54.either. Then, as now, the hunting of diardi vieded opinion and
:17:54. > :17:58.Landseer was alive to the controversy. This is something that
:17:58. > :18:04.people don't always realise. Even people who hunt and shoot very
:18:04. > :18:08.often are overcome by sadness for what's involved. Landseer was a
:18:08. > :18:12.keen sportsman. He wents huntsing in the Highlands, yet he was
:18:12. > :18:16.capable of painting a picture like this, full of sadness and regret. I
:18:16. > :18:22.think it's a very sincere picture, you know, that Landseer felt the
:18:22. > :18:26.tragedy that he was presenting us with here. For me, the mark of
:18:26. > :18:32.great art isn't necessarily about the artist's skill or the beauty of
:18:32. > :18:38.the scene but the impression it leaves on you. Landseer's the
:18:38. > :18:42.Random Shot does that. Once you've seen it, you'll never forget it.
:18:42. > :18:46.That's such a bleak image, though. That's such a bleak image, though.
:18:46. > :18:49.It is very emotional. When you get up close to it, it really hits you.
:18:49. > :18:54.Edwin Henry Landseer was commissioned to paint it by Prince
:18:54. > :18:57.Albert. Yes Bic fan, Queen Victoria and Prince Albert, loved his work.
:18:57. > :19:01.He did their pets and portraits of their children. We're not sure if
:19:01. > :19:05.he was paid for. That when it was revealed to Prince Albert, he said
:19:05. > :19:09.it was such a harrowing image he didn't think he could live with it
:19:09. > :19:14.day by day. I don't think it made its way back to the Palace. I don't
:19:14. > :19:19.think he got paid. It was quite a strange commission at the time.
:19:19. > :19:23.was under a lot of pressure at the time to stop blood sports and to
:19:23. > :19:26.stop deer stalking and things like. That a lot of the women didn't want
:19:26. > :19:34.it to happen, cruel and a lot of emotion. But it makes you sad about
:19:34. > :19:40.that. There you go. Fantastic image that. Landseer was also sculptor,
:19:40. > :19:45.can you believe this, he sculpted the Four Lions that are there on
:19:45. > :19:49.Trafalgar Square. They're fantastic. He did the bronzes of the lions.
:19:49. > :19:54.Ten years it took to get them installed. They're installed in
:19:54. > :19:58.1867. Are they all different then? I think they're all the same. There
:19:58. > :20:01.might be a few different expressions on the faces.
:20:01. > :20:06.Impressive. Beautiful. Absolutely fantastic bits of work. You must
:20:06. > :20:10.have been hanging round them on New Year's Eve, haven't you? Not New
:20:10. > :20:15.Year's Eve, but I've hung around them. Jumping all over them. They
:20:15. > :20:19.are brilliant. You come with more news from the art world. This
:20:19. > :20:25.banksy that's been stolen. Yes, this piece of wall has been stolen
:20:25. > :20:30.and it's now going to be up for auction, this is going up for
:20:30. > :20:35.auction in Miami on Saturday. It's estimated to get about �450,000 for
:20:35. > :20:38.tx the Haringey Council are urging the Arts Council to intervene.
:20:38. > :20:42.They're saying we want our wall back. You can't just walk off with
:20:42. > :20:45.our wall and flog it. That's the thing, because it's worth a bit of
:20:45. > :20:50.money. Nearly half a million quid you know, people aren't sure how
:20:50. > :20:54.that's going to pan out. They say up for auction on Tuesday. James
:20:54. > :20:59.said you drove past those lions, were you in a sports car? No a
:20:59. > :21:05.pick-up truck. Were you?! It's the best truck in the world. There you
:21:05. > :21:10.go. We know that you collect vehicles. Yes. You Can Get It will
:21:10. > :21:15.probably know the part that large parts of Formula One cars are stuck
:21:15. > :21:20.together with super glue. Matt has been finding out about the origins
:21:20. > :21:26.of glue, so much so he's become pretty attached to the stuff.
:21:26. > :21:33.Glue literally holds modern life together. It sticks our cars,
:21:33. > :21:37.phones, the TVs you're watching. Glue even holds together the
:21:37. > :21:42.fusillage of aeroplanes and I'm not talking about models like, this I'm
:21:42. > :21:47.talking about real, big aeroplanes. There we go. These days, we take
:21:47. > :21:54.glue completely for granted. But with just a few small drops of
:21:54. > :21:59.adhesive you can create a super strong bond. See?! There's one glue
:21:59. > :22:04.that's really made a difference to our lives super glue, super because
:22:04. > :22:09.it sticks any surfaces together and does it super fast. It was
:22:09. > :22:14.discovered by chance by the Americans in the 1940s, while
:22:14. > :22:19.trying to create plastic for gun sights. Experiments ended newspaper
:22:19. > :22:26.a gloop that stuck hard to everything. Scientists had stumbled
:22:26. > :22:31.across an amazing adhesive and by accident super glue was born. So,
:22:31. > :22:34.just how strong can super glue be? To find out I've come to the
:22:34. > :22:40.welding institute in Cambridge to meet add heesives expert Dr Ewan
:22:40. > :22:45.Kellar. These two bits of metal and we're going to pull that car?
:22:45. > :22:50.That's the idea. Will this be strong enough, in theory? In theory,
:22:50. > :22:55.yes. Gliemy. One skirt of supermarket superglue, two cars and
:22:55. > :23:05.supermarket superglue, two cars and it's time to gauge the glue's grip.
:23:05. > :23:11.Within just ten minutes we're on the move. It's working! In fact,
:23:11. > :23:15.just a postage stamp of superglue can lift a ton of weight. What
:23:15. > :23:25.makes it so quick setting? It's all to do with how it changes from a
:23:25. > :23:30.liquid to a solid. Super glue stays a liquid inside the bottle. It's
:23:30. > :23:33.acid that keeps it liquid in the Tube. When it is squeezed out the
:23:33. > :23:41.acid reacts with moisture in the air. If I squeeze some on this
:23:41. > :23:47.metal like that, a blob there, the moisture neutralises the acid. Put
:23:47. > :23:49.another piece of medal on top. This allows it to change to a solid
:23:49. > :23:57.almost instantly. It should have already done its job.
:23:57. > :24:03.Like. That So, that's why it sets so fast. But
:24:03. > :24:08.what exactly makes superglue's bond so strong? I know that's a domino.
:24:08. > :24:12.Imagine this is a glue molecule. In the Tube are lots of these single
:24:12. > :24:16.molecules. When squeezed out it's their reaction with water vapour
:24:17. > :24:24.that makes them link up. All the molecules start sticking together
:24:24. > :24:30.and you get this massive, very fast chain reaction that creates a long,
:24:30. > :24:35.snakey chain. The snakey chain begins to get tangled up with each
:24:35. > :24:41.other. The chains become a tightly bound mesh. It's this mesh that can
:24:41. > :24:48.grip fast to surfaces joining them together with such a strong bond.
:24:48. > :24:53.New uses for super glue are coming to light all the time. Including
:24:53. > :24:57.crime prevention. A security firm has turned to glue to thwart cash
:24:57. > :25:02.box robbers. Every day bundles of banknotes are transported securely
:25:02. > :25:07.around the country. I'll have that thank very much. Anyone trying to
:25:07. > :25:11.break into these new cash boxes is in for a sticky surprise. As soon
:25:11. > :25:19.as the box is tampered with the glue floods the inside of it.
:25:19. > :25:23.Immediately it gets to work on the cash inside. Risk technology
:25:23. > :25:28.manager Andrew Preston will show me what happens. I will show you.
:25:28. > :25:32.There's a bit of a whiff. Yes, there's a residue. That is real ten
:25:32. > :25:40.pound notes in this instance. at. That Can you see it's pretty
:25:40. > :25:46.solid. That is one solid block of money. Look at. That These boxes
:25:46. > :25:48.have already foiled several robberies. Super glue is now a
:25:48. > :25:56.rapid response option in crime fighting as well as in our
:25:56. > :25:58.households. What an idea! Joining us is
:25:58. > :26:03.adhesives expert Dr Ewan Kellar the star of our film. You're going to
:26:03. > :26:08.show us how to make home-made glue essentially. You're very excited
:26:08. > :26:12.about this. I am looking forward to this. This is one recipe you've not
:26:12. > :26:17.come across. I've probably seen something similar in hospital,
:26:17. > :26:22.called custard. I think this is a low-fat version. Come on then.
:26:22. > :26:27.start with milk. It's skimmed, no fat, no cream. Got to be skimmed?
:26:27. > :26:32.Got to be. No fat in there. Basically we now want to add some
:26:32. > :26:39.vinegar. Normal vinegar? Yes, stuff you'd put your chips in. All of a
:26:39. > :26:46.sudden it goes a really lovely gloopy mess. It's curdled. We could
:26:46. > :26:52.be making cottage cheese or whatever. We want to get that curd
:26:52. > :26:56.out. We pour this through the muz Lynn. This was introduced quietd
:26:56. > :27:02.ate -- quite a while back. Yes the Egyptians were doing this.
:27:02. > :27:08.effective is this glue then? Pretty good. Was it comparable to, PVA
:27:08. > :27:13.standard? It's probably as good. We can squeeze that until the cows
:27:13. > :27:20.come home. But we'll do a Blue Peter moment here. I'll tidy that
:27:20. > :27:25.up. You've done this before, Matt. Ooh! We need some glue to stick
:27:25. > :27:29.that together. We now have our curd which is the solid stuff. It's the
:27:29. > :27:34.protein out of milk. We want to make that back into a liquid. We
:27:34. > :27:39.use the acid to get it out of the milk water. Now we want it back as
:27:39. > :27:48.a pure form. This is just so far just milk and vinegar. Yes. Here's
:27:48. > :27:56.a lump. It's like mozarella. take some bicash of soda. -- bicarb
:27:56. > :28:03.of soda. We add water. Next stage. Which bowl is it? We then basically
:28:03. > :28:07.just mix it up and what happens is it starts frothing up. And this is
:28:07. > :28:11.one made earlier. I've always wanted to say that
:28:11. > :28:17.froths up and settles down. And this is glue. That glue is so
:28:17. > :28:21.strong that if you let it cure properly it can pull wood apart.
:28:21. > :28:26.the recipe for this on the website then? We could do that. We will put
:28:27. > :28:36.it on the website. There you go. Have a go at pulling that apart
:28:37. > :28:40.
:28:40. > :28:45.James. You can snap it that way. But pulling it apart is the key.
:28:45. > :28:49.Give me a bit more glue. Stick it back together. Earlier we asked you
:28:49. > :28:55.to send us pictures of what you eat when you're feeling under the
:28:55. > :29:00.weather. Carys and mum made toad in the hole in South Wales. That looks
:29:00. > :29:03.nice. This is from Birmingham, eating his pie and mash. There we
:29:03. > :29:09.are. He doesn't look too under the weather there and it's quite a
:29:09. > :29:17.large portion. This looks nice. Now, this is the delicious roast dinner.
:29:17. > :29:21.That looks nice. And this is Paulo eating home made chorizo and pepper