:00:21. > :00:27.Good evening. Welcome to the one Show with Alex Jones and Matt Baker.
:00:28. > :00:30.Tonight's guest is injury prone. As a young man he gave up his dreams of
:00:31. > :00:37.becoming a footballer because of a dodgy knee. Last time he was on the
:00:38. > :00:43.show he dropped a gargoyle on his foot and broke his toe. It is not
:00:44. > :00:49.finished there. Last week he pulled out of a triathlon because he tore
:00:50. > :00:52.his Achilles tendon. Tonight we are not taking any chances, please
:00:53. > :01:15.welcome, Gordon Ramsey. Honestly, come on. Is it warm in
:01:16. > :01:23.there? It is sweltering. Can I pop you? Ridiculous. We didn't want to
:01:24. > :01:28.take any chances. Achilles tendon, is that the most recent? Yes, such
:01:29. > :01:34.as shame. It was the big one. I trained so hard, managed to get down
:01:35. > :01:39.their fit and ready and then bang. The irony as you look healthier than
:01:40. > :01:46.ever. There was a gasp when you walked in. You cannot see what is
:01:47. > :01:56.under there. It is remarkable. Later in the show, we are going to ask you
:01:57. > :02:00.to cook this extraordinarily large onion modelled by our own here
:02:01. > :02:18.dresser, Michael Douglas. What can go wrong? OK. How is your food? It
:02:19. > :02:25.does not look good. We are going to go all out, if you have any large
:02:26. > :02:35.cauliflowers or enormous aubergines, send us a picture. You can put it on
:02:36. > :02:39.the Facebook. I wanted to show you a photo of a cucumber but they would
:02:40. > :02:44.not allow it. We will give you some tips on what you can do with your
:02:45. > :02:49.giant vegetables at the end of the show. Before that, the story of how
:02:50. > :02:54.police are clamping down on travel agents. There are crooks at work
:02:55. > :03:07.that could shatter the dream of a clip of a lifetime. -- trip. Mecca,
:03:08. > :03:13.the holiest city in Islam. 2 million people make the pilgrimage every
:03:14. > :03:18.year. This spiritual journey will be the most important they ever make
:03:19. > :03:25.for many Muslims, but some will fall victim to rogue travel agents before
:03:26. > :03:30.they set foot on the plane. 25,000 British Muslims are planning to
:03:31. > :03:39.travel to Mecca this October, spending on average ?4000 each. The
:03:40. > :03:43.allocation of visas is tightly controlled by the Saudi Arabian
:03:44. > :03:51.government so you need to use unlicensed travel agents. -- you
:03:52. > :03:56.need to use licensed travel agents. This is the journey of a lifetime.
:03:57. > :04:00.Unlike a normal package holiday, people have worked their whole
:04:01. > :04:04.lifetime to visit the house of God. Families have been broken up because
:04:05. > :04:10.of the stress they have felt not only through the spiritual element
:04:11. > :04:16.but the embarrassment of the theft of money. Everyone offering packaged
:04:17. > :04:22.tours must be licensed. This logo means your money is safe. There has
:04:23. > :04:30.been a surge in the number love travel agents -- number of travel
:04:31. > :04:34.agents doing it without this. The authorities are cracking down. An
:04:35. > :04:42.operation is clamping down on illegal travel agents. This morning
:04:43. > :04:47.we will be executing two warrants at ex-dresses -- addresses in London.
:04:48. > :04:54.The complaints follow customers saying they did not get trips they
:04:55. > :04:59.paid for. During a search of what appears to be a private house,
:05:00. > :05:05.everyone denies any knowledge of the trade but officers are not
:05:06. > :05:10.convinced. There are e-mails going backward and forward. Nobody is
:05:11. > :05:16.arrested but there is a per work that shows our business is operating
:05:17. > :05:23.here without a licence. -- there is paperwork. That is even though the
:05:24. > :05:33.use the official logo to give security. Next up, a high-street
:05:34. > :05:37.travel agency. Are you the boss? Let's talk at the back. This
:05:38. > :05:47.business has been warned before about operating without a licence.
:05:48. > :05:50.Have you got a licence? It seems they've ignored the warnings and
:05:51. > :05:56.carried on selling trips without a licence. That is illegal. It is
:05:57. > :06:04.fraud at the end of the day. They are misleading the public.
:06:05. > :06:09.Knowingly, they have not got any protection at all. Officers carry
:06:10. > :06:13.out a thorough search of the premises and find evidence the firm
:06:14. > :06:20.has taken money from lots of pilgrims. We have boxes of
:06:21. > :06:30.passports. People hand over their money and passports. One trip is
:06:31. > :06:37.around ?4000. We have hundreds of passports. That is about half a
:06:38. > :06:45.million at least. This is big business. More paperwork, and
:06:46. > :06:53.computers are seized, but down in the basement there is a surprise
:06:54. > :06:57.find. Any money that has come from consumers should have gone into a
:06:58. > :07:05.bonded account. I was going to take the money today. I am not buying
:07:06. > :07:10.that. It turns out there is for opponent is -- ?400,000 in cash in
:07:11. > :07:17.the basement. You're under arrest for money laundering. Today's
:07:18. > :07:20.operation ends with two arrests. Remember to check your travel agent
:07:21. > :07:30.really is licensed for paying up you could lose your money and the trip
:07:31. > :07:36.of a lifetime. -- before paying up. You have been doing some travelling
:07:37. > :07:44.of your own, brand-new programme in a location you have not visited. The
:07:45. > :07:49.twist is it is in Spain. It is Costa Del Nightmares. Why did you go
:07:50. > :07:58.there? Good question. There were so many expats who went out there based
:07:59. > :08:02.on the recession. They found themselves profitable and then the
:08:03. > :08:09.recession hit Europe and Spain, they struggled massively. They are not
:08:10. > :08:14.penniless but on the verge of losing a thing, I many times have we been
:08:15. > :08:22.to Spain and been disappointed with the food? -- losing everything. It
:08:23. > :08:30.starts in Spain, in a stunning little restaurant. It is
:08:31. > :08:39.interesting. They opened a restaurant on the port. It is quite
:08:40. > :08:44.emotional, it is my last so I wanted to go out on a high. There are some
:08:45. > :08:52.funny moments, as we will see. This is a clip from the first episode.
:08:53. > :08:58.Finally, working as a team. Did you tell them we are opening tonight?
:08:59. > :09:20.Yes, some people said... To be fair, he is in Spain. Bless
:09:21. > :09:24.him. I love him. Bit of a sad twist at the end, default into water and
:09:25. > :09:32.we dive and get hold of him. Amazing guy. He falls in the water and you
:09:33. > :09:36.end up... His son and him were going left and right, nothing was
:09:37. > :09:41.happening, they needed to be on the same page, so I put him in a kayak
:09:42. > :09:47.to paddle out to sea, one went one way and the other went the other,
:09:48. > :09:57.the boat tipped over. He drowned. He did not! There was a lifeguard on
:09:58. > :10:02.hand to save him and me. We got them back on the same page. The sun went
:10:03. > :10:07.off and started squandering money, you know what it is like in Spain,
:10:08. > :10:12.anything goes. They get excited with the weather and the cash and forgot
:10:13. > :10:17.about working. Is that the most common mistake? They take it too
:10:18. > :10:20.personally. Yes, you don't buy a restaurant to indulge in it, it is
:10:21. > :10:26.because it is a business, but the sad news is you don't need any
:10:27. > :10:30.qualifications to have a restaurant, anybody can do it. Competition is
:10:31. > :10:40.rife. You got three months to make your money, that must set you up for
:10:41. > :10:45.the rest of the year. As well as restaurants you will be giving your
:10:46. > :10:55.daughter advice because she will be on children's BBC with her own
:10:56. > :10:58.cooking show. Yes. Just when all the other chefs thought I would be
:10:59. > :11:03.retiring, she gets her show. I am definitely not pushing for it, see
:11:04. > :11:09.BBC were interested in doing something to get the message across
:11:10. > :11:14.for kids. She is 12. It is all about them. She is leading it, she cooks
:11:15. > :11:20.real food, her dad cooks posh food. That is what she said. She wants to
:11:21. > :11:27.volunteer cooking on a Sunday night. It will be exciting. We think
:11:28. > :11:31.you will like this next piece because we have a film about a lady
:11:32. > :11:38.that likes to go on injury and is walks -- endurance walks. We can
:11:39. > :11:42.talk about your fitness will document and you were training for
:11:43. > :11:47.Ironman but you have been doing an extraordinary amount of endurance
:11:48. > :11:53.competitions. I did my first in Hawaii, it was extraordinary. That
:11:54. > :11:56.was amazing. Struggling with my hamstring. This summer I really
:11:57. > :12:05.dedicated some serious times, training properly, because I used a
:12:06. > :12:11.holiday in -- I would holiday in Wales. We did not get to go to the
:12:12. > :12:16.Costa Dells. Feeling better now? Yes, then I got the injury. I can
:12:17. > :12:24.walk but it is frustrating after putting all that time in. Speaking
:12:25. > :12:29.of walking, here is Barbara Moore. A taste of Honey, a handful of nuts,
:12:30. > :12:35.some raw fruit washed down with some tasty vegetable juice. If I was
:12:36. > :12:45.starting here and walking 874 miles, I would need loads more to
:12:46. > :12:47.eat than this. That is exactly what fuelled an extraordinary woman
:12:48. > :12:54.called Doctor Barbara Moore when she completed the epic walk in 1960. It
:12:55. > :13:01.popularised extreme long-distance walking and made her a household
:13:02. > :13:05.name. It is almost 900 miles. It took her 23 days of pounding the
:13:06. > :13:10.pavements to cover that distance. The nation was amazed and inspired.
:13:11. > :13:16.I think she's wonderful. Why do you think she's wonderful? I think she's
:13:17. > :13:19.marvellous. Keith Chesterton is in the long distance Walkers
:13:20. > :13:25.Association, an organisation founded in the wake of her exploits.
:13:26. > :13:31.Obviously she is strong and determined, to do as much walking as
:13:32. > :13:34.she did when she gets a little. She thought her diet would slow
:13:35. > :13:39.metabolism and help her live to be 150. I would like to convince people
:13:40. > :13:45.who live in this world about their diet. A series of walks brought huge
:13:46. > :13:52.amounts of publicity to her dietary passions. Did you read about it or
:13:53. > :13:55.see it on television? Yes, you could hardly avoid it. Her battle with the
:13:56. > :14:00.snow and some really bad weather she was struggling through. It caught
:14:01. > :14:07.people's imagination. She is still going strong, she has now walked
:14:08. > :14:16.almost 80 miles. She was not the first. -- endurance walking had been
:14:17. > :14:21.a spectacle in the 19th-century. She brought it back with a vengeance. It
:14:22. > :14:24.was the British end to end walk that set off the idea that ordinary
:14:25. > :14:31.people could take part in extreme events. This veteran charity
:14:32. > :14:36.fundraiser is one of many in his generation inspired to take up this
:14:37. > :14:42.tough by seeing her. I will do you? I'm 80. You still walk everyday?
:14:43. > :14:49.Yes, about five miles. I can only imagine the amount of plasters and
:14:50. > :14:55.blisters. Long-distance tracking is hard. You need a good mind for it.
:14:56. > :15:04.Gerald reckons he has raised over ?1 million for charity. For a short
:15:05. > :15:09.spell, she was one of the most famous people in Britain, but a lack
:15:10. > :15:13.of personal warmth and a nun, rising attitude meant she was not cut out
:15:14. > :15:18.to be a long-term celebrity. Sylvia Haywood was her neighbour. We would
:15:19. > :15:22.see her wandering around, she would not acknowledge you were there. She
:15:23. > :15:27.was a bit strange. The children were petrified. Did you ever meet her
:15:28. > :15:30.one-on-one? Yes. I was taking my children to school and this figure
:15:31. > :15:37.stepped out in front of me and said stop. I stopped. She came round, got
:15:38. > :15:42.into the passenger seat and said, I need a lift to the station. So off
:15:43. > :15:47.we went, she did not speak at all on the way to the station. No thank
:15:48. > :15:51.you, nothing. She just got out of the car and that was it. Despite her
:15:52. > :15:57.strange ways she was a pioneer. Without her, these events and
:15:58. > :15:59.charity walks which have raised millions of pounds might have not
:16:00. > :16:21.taken place. Doctor Barbara's diet didn't save
:16:22. > :16:30.her, she died in obscurity. Amazing woman. What do you cook
:16:31. > :16:36.yourself for breakfast? Porridge with blueberries, mashed bananas,
:16:37. > :16:42.brown sugar. It is incredible. It does sustain you for a long time.
:16:43. > :16:47.Yes, that is the fuel, the foundation. It has been a busy night
:16:48. > :16:52.for you so far, but still to come, he will be cooking a tasty snack.
:16:53. > :17:04.Having already been wrapped in bubble wrap, we are going to make
:17:05. > :17:11.you cry. What am I going to do with you? What
:17:12. > :17:16.do you do with a massive onion? You think this is big, I know the guy
:17:17. > :17:23.who grew the biggest one in the world. Meet Tony Glover, he has just
:17:24. > :17:28.managed to grow the world's largest onion. Tony is a man who really
:17:29. > :17:38.knows his onions. Is that the biggest in the world? Yes. How do
:17:39. > :17:48.you know that? It was weighed in at 18 pounds and 11 ounces. I have been
:17:49. > :17:54.trying for 15 years. How did you do it? A combination of plenty of food
:17:55. > :18:00.and plenty of light. Do they taste like normal onions? They are very
:18:01. > :18:13.sweet and juicy, lovely flavour. It is like holding a baby!
:18:14. > :18:18.Tony wasn't that keen to part with his large onion but he did give us
:18:19. > :18:26.his second largest onion. All I had to do was decide what to do with it.
:18:27. > :18:35.Feel the weight of that! What would you make with that? Onion soup. Fish
:18:36. > :18:43.curry. Do you need an onion? What do you think of that? That is the
:18:44. > :18:57.biggest onion I have ever seen. Onion soup? Onion rings? Onion
:18:58. > :19:09.salad? Hello, chefs, are you all right? Can you do me an onion bhaji?
:19:10. > :19:17.What is the main ingredient? Chilli. Let's Cook that baby up. Onion in
:19:18. > :19:24.the past has been used for snakebites, headaches, and even hair
:19:25. > :19:29.loss. It is quite gentle, isn't it? The world harvest 9.2 million acres
:19:30. > :19:36.of onions every year. What kind of vitamins does it have in it? It is
:19:37. > :19:42.good for infections in the chest and everything. Why is it such an
:19:43. > :19:47.important ingredient in food? Without onion and garlic, there is
:19:48. > :20:00.no taste. They are getting to me a bit, these onions. Cook one up and
:20:01. > :20:10.let's have a look. It tasted nice. Too much chilli!
:20:11. > :20:20.Thank you, Michael, and good news, we have the onion bhaji is we saw in
:20:21. > :20:26.the film. Look at the size of this! Can you create the world's biggest
:20:27. > :20:32.onion ring? Let's just appreciate the size of this first of all. Does
:20:33. > :20:39.life get any better? The thing is, the bigger they are, the weaker they
:20:40. > :20:49.are. I am going to make the batter. Flour and rice flour. How much is in
:20:50. > :20:57.there? We are going to make about one litre. Start adding the beer, I
:20:58. > :21:09.will whisk. Two bottles of beer? Yes, just stop there. Now a special
:21:10. > :21:20.ingredient. You know what that is. It is gin! How much are you putting
:21:21. > :21:26.in? A couple of tablespoons, this gives the batter more authenticity.
:21:27. > :21:31.How did you work this out? It comes from Japan. An incredible way of
:21:32. > :21:35.making a light batter which gives a touch of authenticity. You can taste
:21:36. > :21:42.the juniper berries but more importantly it gives a nice flavour.
:21:43. > :21:47.Would you put the same batter on fish? You would. Have you ever put
:21:48. > :21:53.gin in batter before? No. How long would you let that sit in an ideal
:21:54. > :22:01.world? About an hour. The longer it sits, the crispier it gets. Get the
:22:02. > :22:07.oil up to about 180. As it sits, it goes nice and thick. You want it to
:22:08. > :22:14.coat the whisk. If you can make this the night before, perfect. This
:22:15. > :22:25.onion falls apart. That looks good. Just knock off. Are you a fan of
:22:26. > :22:33.onion rings? I am. You are not on a diet! Look at that, it looks like
:22:34. > :22:39.the Olympics. They are breaking. Roll it round in your fingers. We
:22:40. > :22:44.are going to put this special recipe on our Facebook page and it is
:22:45. > :22:52.probably worth logging on and registering for that very reason.
:22:53. > :22:58.Gordon! Look at this! How do we know when they are ready? When it is
:22:59. > :23:05.floating. It is always a good sign - fish, meat, vegetables, when it
:23:06. > :23:11.starts floating it is ready. Nothing worse than a soggy ring. You can
:23:12. > :23:18.have a gin and tonic with it, even! We will taste them in a minute. We
:23:19. > :23:28.have had a One Show hot-air balloon, a One Show crop circle, and tonight
:23:29. > :23:32.we would like to introduce you to the One Show shipping container. The
:23:33. > :23:36.shipping industry accounts for nearly 90% of the world's
:23:37. > :23:40.International trade, with 50,000 merchant ships crossing the globe
:23:41. > :23:48.and the biggest vessels holding up to 18,000 containers, packing one is
:23:49. > :23:53.no small feat. The cargo needs to be loaded taking into account not just
:23:54. > :23:58.the weight but also what is inside each container. With heavy seas and
:23:59. > :24:04.strong winds testing these vessels, the loads must be as steady as
:24:05. > :24:09.possible to stop the ships from losing their cargo or capsizing.
:24:10. > :24:15.Felixstowe is the biggest port in Britain and moves 3.4 million
:24:16. > :24:23.containers per year. It is like a giant game of Tetris. The challenge
:24:24. > :24:29.is loading your ship so that it stays stable in the water. You take
:24:30. > :24:32.the heaviest cargo, these green ones, and you put them as low as
:24:33. > :24:38.possible in the ship in the middle and that way it will keep the centre
:24:39. > :24:43.of balance down. Then take any other containers, these lighter ones, and
:24:44. > :24:49.put them anywhere you want. You can even pile them on top of the green
:24:50. > :24:53.ones and that will make sure your ship remains stable. Steve Griffiths
:24:54. > :25:01.has been working at Felixstowe for 26 years. The challenge is the fact
:25:02. > :25:04.that the container is the length of four football pitches so we have to
:25:05. > :25:13.distribute the weight at the bottom but also across the centre line and
:25:14. > :25:17.the length of the vessel. From a fireworks container, we want to
:25:18. > :25:21.place that on the deck to make sure it is protected by other containers
:25:22. > :25:27.as well. I want to see first-hand what it is like so I am going to be
:25:28. > :25:32.loading this One Show container onto that ship but first I need a lesson
:25:33. > :25:37.because I don't want to break anything. Kevin Harris has been
:25:38. > :25:42.working this dock for 30 years. The hardest thing for you will be
:25:43. > :25:47.stopping the swing of the spreader. The whole thing will sway like a
:25:48. > :25:51.pendulum and we have to stop that pendulum, allowing you to land on
:25:52. > :25:57.the container, pick it up, place it on the vessel in a safe manner. That
:25:58. > :26:03.sounds tricky. How long do you normally take to train someone?
:26:04. > :26:08.About 20 days, simulation and environmental. So we have two
:26:09. > :26:14.hours, something like that. That will be fine! The simulator may look
:26:15. > :26:35.like a giant computer game, however with actual levers and multiple
:26:36. > :26:38.screens it gives a real perspective of how to use one of these cranes.
:26:39. > :26:41.Now I have to do it with real containers, 134 feet in the air and
:26:42. > :26:43.I have a feeling this will be significantly more difficult. Kevin
:26:44. > :26:50.is joining me, which is easing my nerves, especially as we head up to
:26:51. > :26:54.the top. As I lower the spreader, I need to precisely match the locks on
:26:55. > :27:03.each corner of the container to activate the twist lock mechanism. I
:27:04. > :27:14.have the One Show in my hands. As soon as we go past the blue box, you
:27:15. > :27:20.can start to lower it gently. I am clenching my toes. There are
:27:21. > :27:24.also twist locks attached to the bottom corners of the container and
:27:25. > :27:32.they must be guided in with complete accuracy. Every time you buy
:27:33. > :27:37.something that was made in China or America or pretty much anywhere
:27:38. > :27:40.except the UK, it has probably been shipped in one of these containers,
:27:41. > :27:46.and the logistical problem of getting it to the manufacturers --
:27:47. > :27:56.from the manufacturers to your hands is enormous, but one of the key
:27:57. > :28:01.steps is people. 135 feet off the ground, they have to work with
:28:02. > :28:07.pinpoint accuracy. That is impressive, but not as impressive as
:28:08. > :28:12.these giant onion rings! Look at the size of these beauties. Are they the
:28:13. > :28:22.biggest ones you have ever made? They honestly are. This one has
:28:23. > :28:31.cooled down so we can try this. Off the scale. Really, really good.
:28:32. > :28:37.Thank you for sending in your pictures of enormous vegetables. We
:28:38. > :28:46.have got a whopper courgette. What can you do with that? Some soup.
:28:47. > :28:54.Bake it, stuff it. Look at this, first prize in the village show.
:28:55. > :28:59.This is Sophie's aubergine. Bake it, aubergine caviar. That is all we
:29:00. > :29:06.have time for. Costa Del Nightmares is on Channel four at nine o'clock
:29:07. > :29:09.tomorrow night. We are back tomorrow with comedian Paul Merton.