:00:15. > :00:19.Hello and welcome to The One Show with Alex Jones.
:00:20. > :00:25.And Matt Baker. Tonight we're joined by a man
:00:26. > :00:28.who never lets on what he's thinking until he's given what's in front
:00:29. > :00:31.of him a good poke and a prod. Hold out your arm, please.
:00:32. > :00:36.It's firm, not too spongey. Yes, clean fingernails.
:00:37. > :00:47.Textbook. It is the perfect Paul Hollywood! It
:00:48. > :00:53.is the perfect Paul Hollywood. You can sit over there now, Paul. Cheers
:00:54. > :00:58.for that. Always good to see you. We were talking before we came on air,
:00:59. > :01:06.you are three from the end now. You can't say that! Too late! We are
:01:07. > :01:13.doing well. We are over halfway, yes. Do you think you have uncovered
:01:14. > :01:20.the new Nadiya? We have uncovered some great bakers, yes. You are
:01:21. > :01:26.being very vague! 14 million viewers, your third Bafta. 15,
:01:27. > :01:34.actually, but what's a million? When you got so many. Can you top it this
:01:35. > :01:38.year? I don't know, every year, I was talking to Mary about the
:01:39. > :01:41.figures, how they've grown over the years and maybe this is the year
:01:42. > :01:48.where they have reached a plateau. Then there is the decline. What are
:01:49. > :01:54.you saying? I don't know. You get a loyal audience and its bills. I
:01:55. > :01:57.don't know, it would be nice but we love doing the programme. We don't
:01:58. > :02:03.think of the numbers at all. We can't wait until it is back on our
:02:04. > :02:07.screens. We have enjoyed it. Paul has been on his travels, collecting
:02:08. > :02:13.the best bakes from around the world and we will find out what they are
:02:14. > :02:16.later on. Here is a question for everybody, do you think the amount
:02:17. > :02:21.of money you spend on somebody's funeral is an indication of how much
:02:22. > :02:26.you love them? Joe has been meeting some people who think that the
:02:27. > :02:30.answer is a definite no. With so much time and effort going into
:02:31. > :02:35.making a living these days, facing up to the price of dying is often
:02:36. > :02:39.the last thing on our minds. Unlike previous generations it seems we
:02:40. > :02:44.have fallen out of the habit for saving for our funerals, leaving
:02:45. > :02:47.family and friends to foot the bill. Experts say that the cost of dying
:02:48. > :02:53.has risen seven times faster than the cost of living with the average
:02:54. > :03:01.funeral coming in at ?4000. There is one of me and my dad, at a family
:03:02. > :03:06.wedding. When Lauren's father died, as the eldest daughter she took on
:03:07. > :03:09.the task of organising his funeral. He passed away very suddenly and I
:03:10. > :03:13.felt it was my responsibility to take charge of the arrangements. I
:03:14. > :03:19.went to the funeral directors, the bare minimum, half an hour service,
:03:20. > :03:23.the cheapest coughing. The total cost was still over ?4500, even
:03:24. > :03:28.though it was a basic no-frills funeral. The funeral director gave
:03:29. > :03:35.me a box with my father's Ashes, with a sticker saying "The remains
:03:36. > :03:39.of Michael O'Connor." Paying the bill left the family in debt. Some
:03:40. > :03:43.experts are calling a funeral poverty. This lady hears similar
:03:44. > :03:49.tales from across the country in her role as chair of the fair funerals
:03:50. > :03:52.campaign. There are some brilliant directors who are responding to the
:03:53. > :03:57.issue of poverty and trying to find more responsible options out there
:03:58. > :04:00.are some funeral directors that are charging too much. Funeral directors
:04:01. > :04:06.are running a business, it isn't a charity, they must make money.
:04:07. > :04:12.Absolutely bad we must make them go the extra mile to give people
:04:13. > :04:16.transparent and clear information about what funerals cost. There are
:04:17. > :04:20.alternatives when you are planning a funeral, you don't have to use a
:04:21. > :04:25.director. You could do it yourself. For many of us the thought of
:04:26. > :04:30.arranging a DIY funeral would be too daunting. Buying a coughing, sorting
:04:31. > :04:40.transport for the mourners and of course the dear departed, a lots to
:04:41. > :04:45.think about. -- a coughing Dot -- coffin. This lady is planning a
:04:46. > :04:49.special funeral for her 97-year-old mother who has Alzheimer's and is
:04:50. > :04:54.being cared for in a hospice. I want to do all of the practical things
:04:55. > :05:02.which at the moment people handover to undertakers. I want to prepare
:05:03. > :05:05.her body. What is the plan, when the day comes, how are you going to
:05:06. > :05:15.practically do everything you need to do? We are going to carry out on
:05:16. > :05:19.a coffin and we will put her in the family car, the seats are folded and
:05:20. > :05:24.the coffin fits and we will drive her home. The junior's mother will
:05:25. > :05:27.be buried at a local cemetery. While making plans, Virginia is taking
:05:28. > :05:33.advice from Rosie Baxter who runs the consumer advice charity, the
:05:34. > :05:37.death centre. People say that they don't want money wasted on a
:05:38. > :05:43.funeral, they want to put the money behind the bar. The bottom line is
:05:44. > :05:46.that they have to think ahead. You have hit the nail on the head,
:05:47. > :05:50.families have to talk about the inevitable. You have almost got give
:05:51. > :05:54.your family permission not to feel guilty that they are not spending a
:05:55. > :05:59.lot of money. Spending a lot of money does not equate with a great
:06:00. > :06:06.funeral. That's an opinion echoed by Virginia. We'll give her a
:06:07. > :06:12.tailor-made funeral which will represent the person she has been
:06:13. > :06:18.all her life and the person that we love. Virginia's mother 's funeral
:06:19. > :06:21.isn't really about saving money, it's about making sure she has a
:06:22. > :06:24.personal sendoff and what I have taken from today that is so
:06:25. > :06:28.important is people having a conversation with their family so
:06:29. > :06:35.they know not only what they want, but how they are going to pay for it
:06:36. > :06:40.when the time comes. That film has had the desired effect for me. Ever
:06:41. > :06:44.since I saw it I have been... Planning! Looking into it, these
:06:45. > :06:50.things that you don't think about. I have a list now. I think it's
:06:51. > :06:52.important to talk about it. Paul, your situation, if you are not
:06:53. > :07:02.planning your own funeral, how much would you want others to spend on
:07:03. > :07:14.it? Get a load of firewood from the garage. I want a big funeral fire.
:07:15. > :07:23.-- -- pyre. You basically wants to be baked? It is important because it
:07:24. > :07:25.affects everybody. The National Association of Funeral Directors
:07:26. > :07:29.have told us that a good undertakers should help to keep you under budget
:07:30. > :07:32.and it is worth bearing in mind that even in a DIY funeral there are a
:07:33. > :07:38.number of elements that have fixed costs, like the burial plot and
:07:39. > :07:46.cremation fees. This is a hot topic of conversation. Let's talk about
:07:47. > :07:49.your book, Paul, and the TV series, The Weekend Baker. You have been
:07:50. > :07:54.meeting bakers all over the world. Is the idea that you showcase what
:07:55. > :08:02.you have baked to them, or getting tips from them? I met people from
:08:03. > :08:08.all over the world, I went to Miami, New York, Copenhagen, Naples. I
:08:09. > :08:12.don't know how you did it! Then Madrid, Paris, London, Warsaw and
:08:13. > :08:18.Saint Petersburg. It was amazing because the people I met, very
:08:19. > :08:26.similar to me, they had their own quirks and flavours that I was
:08:27. > :08:29.fascinated with. Miami was great, property lines which are this big.
:08:30. > :08:35.It is difficult to get the zest off it. -- K
:08:36. > :08:46.. Do you ever cook, Alex? Not really! Where does the weekend side
:08:47. > :08:49.of it coming? The programme is called City Bakes on the Food
:08:50. > :08:55.Network and it is shown at the weekend. It is the idea of going
:08:56. > :09:00.away for a break. So The Weekend Baker came from that. The book is
:09:01. > :09:06.all of the recipes we got from around the world, things like
:09:07. > :09:11.chocolate cheesecake. But there's a difference, there is a chocolate
:09:12. > :09:17.brownie with New York cheesecake in it. It is stunning. We can treat our
:09:18. > :09:21.viewers do that. You don't hold back on the portions, either. Have you
:09:22. > :09:26.done this before, making a brownie with cheesecake? Maybe next week.
:09:27. > :09:34.Call it the Hollywood cheesecake. You'd like that. Wonderful. A lovely
:09:35. > :09:40.blend. It has the texture of a brownie. The cheesecake is on its
:09:41. > :09:52.own. A brownie is supposed to be this size. The pie wages were
:09:53. > :09:56.proper, loads of cream on. In Russia we had something like a sausage roll
:09:57. > :10:02.but the decoration was amazing. We went to Copenhagen, this thing about
:10:03. > :10:09.warmth and putting the fire on, that is the Danish, Scandinavian weight.
:10:10. > :10:16.And we had a meal which is basically wry bread with herring and mackerel.
:10:17. > :10:20.-- Scandinavian way. When I did the book I wanted to make sure that we
:10:21. > :10:25.got everything, I got recipes from these people and put them in the
:10:26. > :10:30.book. We saw other things, a proper Danish pastry, which is fantastic,
:10:31. > :10:34.wholemeal flour as well. So you have the balance. The flavour was much
:10:35. > :10:41.stronger. I can't believe that you hadn't been to Paris. Come on, Paul!
:10:42. > :10:46.You don't get a body like this from being on a diet. I have been to
:10:47. > :10:51.Versailles in which is three miles down the road and I have been to
:10:52. > :10:55.France many times but I've never actually been to the middle of
:10:56. > :10:59.Paris. When we filmed there, it is quite poignant, the bombings were
:11:00. > :11:04.five days later and we were filming in the place when it happened,
:11:05. > :11:12.around that area. It was quite eerie for the crew. Paris, I fell in love
:11:13. > :11:15.with the people, amazing people. The food, the culture, sitting outside,
:11:16. > :11:22.the mixing, I fell in love with it. Everywhere you went, was work -- was
:11:23. > :11:26.there one item that you thought you had in making wrong the entire time?
:11:27. > :11:35.Yes, pizza! The most basic one of all! Was the last one you made?
:11:36. > :11:39.About six weeks ago. When you are making pizza, I always thought, and
:11:40. > :11:44.I've written books about it, you put in the oven for five, ten minutes.
:11:45. > :11:51.You know how long they go in for? 45 seconds! Is that all? I worked with
:11:52. > :11:59.somebody called Enzo in Naples, one of the best in the world. A
:12:00. > :12:02.woodfired oven. Yes, the pizzas are so thin, literally 45 seconds, done,
:12:03. > :12:10.and they were the best I had ever had. He called me the name for a
:12:11. > :12:14.starter pizza maker. We have to ask you, many people will be wondering
:12:15. > :12:20.about the future of the Bake Off. As far as you are concerned, the BBC,
:12:21. > :12:27.what are your thoughts? I said before, it's not my choice. Stay!
:12:28. > :12:31.Stay! If it was my choice, Mary and myself would like to stay on the BBC
:12:32. > :12:35.because that is where the fan base is Common People who have grown up
:12:36. > :12:41.with it and we want to stay with the BBC. I would prefer to stay with the
:12:42. > :12:48.BBC. Paul's. The Weekend Baker is out now and Hollywood City Bakes is
:12:49. > :12:51.on the Food Network from Saturday. Smacking is in the news with another
:12:52. > :12:56.attempt of getting it banned in the UK. We have been finding out what
:12:57. > :13:02.you think. Smacking your children, is it justifiable or is it akin to
:13:03. > :13:06.Corporal punishment? This week, the children's commissioners meet with
:13:07. > :13:09.the United Nations to discuss banning parents from smacking their
:13:10. > :13:13.children so I have come to Birmingham to find out what people
:13:14. > :13:18.here think. A little bit of a smack on the bottom never hurt anybody, I
:13:19. > :13:24.had it when I was a child. I think a lot of people did. As long as you
:13:25. > :13:30.don't go overboard. How do you feel about smacking children? It's
:13:31. > :13:34.disgusting. Are you to smack my own children, sometimes they need a
:13:35. > :13:39.smack. You don't go to an extreme. I used to be a schoolteacher, a
:13:40. > :13:45.headteacher and I never smacked one. The tone of voice was enough to calm
:13:46. > :13:50.the riot. Excuse me, sir, you wouldn't advocate smacking? No. If
:13:51. > :13:59.you smack them once, twice, they will get used to this and even if
:14:00. > :14:03.you smack them again and again. OK if they have done wrong, but don't
:14:04. > :14:08.overdo it because children have memories. I've never felt it
:14:09. > :14:13.necessary to do that. It's a very outdated concept, I think society
:14:14. > :14:18.has come a long way from those days in the 80s and 90s. Also I think
:14:19. > :14:24.it's quite upsetting, seeing another person being actually hurt,
:14:25. > :14:28.physically. It is like sport, isn't it, you wouldn't tolerate an adult
:14:29. > :14:34.hitting another adult. How do you feel about the United Nations
:14:35. > :14:39.telling us that you are not allowed to do it as a country? Keep out,
:14:40. > :14:43.mind your own business. You don't need somebody else to tell you how
:14:44. > :14:48.to bring up your child. You have to make your own way, don't you, as a
:14:49. > :14:52.parent. Some people are doing things that but they do not think it is as
:14:53. > :15:05.bad. I was smacked. If you put a ban on it there is no
:15:06. > :15:05.grey area or cause for confusion. Paul
:15:06. > :15:11.If you put a ban on it there is no grey area or cause for confusion. Go
:15:12. > :15:18.to your room - that's enough in our house. Or the naughty step. Bake
:15:19. > :15:23.bake isn't just Britain's programme. Many countries have their own
:15:24. > :15:30.version. And they all have their own Paul Hollywood. This is German Bake
:15:31. > :15:35.Off, Das Grosse Backen. You can see the set is almost identical. Paul
:15:36. > :15:40.there is a bit thinner but he has a bit of a beard. Which one is Paul
:15:41. > :15:46.there? On the right. We've got five judges from various television shows
:15:47. > :15:51.around the world. Three of them are Paul counterparts, right? Yes. They
:15:52. > :16:00.are Hollywood in everything but the name. Right. OK? He is called Tart,
:16:01. > :16:05.the guy in the bottom right. The other two are from other shows. You
:16:06. > :16:11.have to guess which three are your counterparts. Time to play Ites
:16:12. > :16:23.Hollywood or Bust. Take your pick really. I will go for Tjaart. Yes,
:16:24. > :16:29.Tjaart is from the great South African Bake Off. He worked as a
:16:30. > :16:34.personal chef to celebrities. He has a strong command in show-stopper
:16:35. > :16:42.desserts. He is... Mary. LAUGHTER. Yes, he is from the Bake
:16:43. > :16:57.Off. Pick another one. Benefit. Pick another one. Benefit. Eto - he is
:16:58. > :17:01.clean-shaven. He is Beto Perez. He is Colombia's answer to Strictly
:17:02. > :17:06.Come Dancing. The most amazing fact is he is best known for creating the
:17:07. > :17:24.fitness programme zumba, in the 1990s. Beto was teaching an aerobics
:17:25. > :17:34.class and zumba was born. Fabrizio. He is a bit of a unit. Bake Off
:17:35. > :17:41.Brazil, it means Hands On. Are we in Brazil? You were everywhere. As
:17:42. > :17:47.we've heard, for Paul's new book, he has travelled the world, brought
:17:48. > :17:58.back recipes for us all to bring home. Emma Dabiri's food proved a
:17:59. > :18:05.hit with the pie and marsh-loving clientele. In the 1960s London was
:18:06. > :18:09.grinding to a halt. Mainly labour shortages meant there was no-one to
:18:10. > :18:12.drive the buses and trains. Over 9,000 workers came from the west
:18:13. > :18:17.endies to help get London moving again. But London Transport didn't
:18:18. > :18:22.just hire drivers. Drivers. They also hired 2,000 people to feed
:18:23. > :18:27.them. And many of these were women. Rose Morgan, one of the original
:18:28. > :18:33.canteen Queens, came to Britain from Jamaica in the mid 1950s. She's
:18:34. > :18:38.since been awarded an OBE for her work in the kitchens. Some things
:18:39. > :18:45.were very different from home. When the cold weather comes in, you say,
:18:46. > :18:49.God, I wish I was home. But afterwards, with a layer of warm
:18:50. > :18:57.clothes and you drink as much hot stuff as you can to keep you warm.
:18:58. > :19:00.Writer and broadcast andser Mike Macmillan thinks the experiences for
:19:01. > :19:05.women were very different from the men. Of course, coming into a
:19:06. > :19:09.strange place as a young woman, probably a teenage young girl, it
:19:10. > :19:15.was really a struggle for them. Often you wouldn't see any women,
:19:16. > :19:18.much less Caribbean women, associatising or being independent.
:19:19. > :19:23.Rose, from what Michael has been saying, it sounds like it was tough
:19:24. > :19:29.for the women. Sometimes it could be a bit shaky, when you had to do
:19:30. > :19:36.shift jobs. But on the same hand it teaches you a bit of trade. London
:19:37. > :19:40.Transport realised that social events might help their newcomers
:19:41. > :19:47.settle in, so they organised day trips to the seaside, boxing matches
:19:48. > :19:51.and beauty contests. A little birdie tells me you won one of the beauty
:19:52. > :19:56.contests, is this true? Can you remember what you wore? A nice long
:19:57. > :20:03.green dress, with everybody there. It was nice. And were you surprised
:20:04. > :20:09.when you won, how did you feel? I was flabbergasted. I could not
:20:10. > :20:13.believe. It was a way of bringing people together. We have to remember
:20:14. > :20:17.there was a hostile environment people were working in. These
:20:18. > :20:20.workers had been recruited from the Caribbean, so London Transport
:20:21. > :20:26.weren't keen to lose them. They were a valuable asset to the company. And
:20:27. > :20:31.back in the canteens these new West Indian cooks wanted to spice things
:20:32. > :20:36.up, introducing an authentic taste of the Caribbean to the food. Dave
:20:37. > :20:41.worked for London Transport in the late 1960s. I was a conductor in
:20:42. > :20:49.1962. And then I became a driver. You had things like sausages and
:20:50. > :20:53.pies. Chips with everything. Then these ladies arrived and brightened
:20:54. > :20:58.life up for us. What kind of changes did you start to notice? The women
:20:59. > :21:03.were a bit shy of introducing their own stuff, but gratefully they did.
:21:04. > :21:08.Many of the drivers and conductors loved it, enjoyed it. The pies were
:21:09. > :21:13.getting dumped because people were eating curries and stews and all
:21:14. > :21:22.sorts of interesting Caribbean food. Taste buds were set alight with
:21:23. > :21:29.Rose's mix of meats like goat, and spices turmeric, cumin and chilli.
:21:30. > :21:33.We followed one of Rose's most popular recipes, Jamaican chicken
:21:34. > :21:42.curry. Will Rose approve? That looks nice. Yummy yummy. Would you mind
:21:43. > :21:46.telling us the recipe? A bit of sweet pepper, onion, garly. And then
:21:47. > :21:51.you curry. And now for the ultimate test we are going to serve this to
:21:52. > :21:59.the punters to see how this goes down. Are you ready? I'm ready.
:22:00. > :22:11.Who's next? Are you having a finger licking? Yes! Our stomachs are full
:22:12. > :22:19.now. That's right. It is like mama's cooking. Oh! How does ma make you
:22:20. > :22:25.feel to see that your dishes are popular as ever? There's no place
:22:26. > :22:32.like home. That looks like my type of curry. It is curry Wednesday
:22:33. > :22:36.tomorrow in the BBC canteen. Now we've had the main course we can
:22:37. > :22:41.move on to dessert. Do you recognise this canteen? No. Well, that is
:22:42. > :22:47.Mosslands School, where you went. Is it?! Can I see it again? Is your
:22:48. > :22:53.memory failing you? It's changed. That used too be the hall. Anyway,
:22:54. > :22:55.we set the caterers at RCEDWHITE Anyway, we set the caterers at
:22:56. > :22:59.Mosslands School a challenge - to bake two puddings. The first was
:23:00. > :23:09.your apricot and fig tart, which looks delicious. The other was Mary
:23:10. > :23:18.Berry's plum and marzipan tarte tatin. They went out on the piazza
:23:19. > :23:23.and handed them out. They are getting reactions from people, to
:23:24. > :23:28.see which one people in general preferred. Which one do eral
:23:29. > :23:32.preferred. Which one do you think people preferred - your tart or
:23:33. > :23:47.Mary's tarte tatin? My tart. It's creamier. Cocky! Let's find out. Oh!
:23:48. > :23:53.It was Mary's. That's rigged. I will tell you why, it was quite simply
:23:54. > :23:59.because Mary's was easier to Eton street. Is that all it is? If you
:24:00. > :24:03.had a spoon and a bowl, you would go for that any day. We'll have a go
:24:04. > :24:09.now. Before I watched this next film I had no idea if you stuck an
:24:10. > :24:13.ordinary household fluorescent tube in the ground underneath an
:24:14. > :24:23.electricity pylon, white light up. Nobody could think of doing that.
:24:24. > :24:27.More than 4,400 miles of overhead power lines crisscross the British
:24:28. > :24:32.countryside. There's little evidence to suggest that power lines like
:24:33. > :24:37.these deter our native wildlife. We've all seen birds happily taking
:24:38. > :24:41.a breather and not getting harm. But recent reports suggests that one
:24:42. > :24:45.animal who used to live here until a few hundred years ago does go out of
:24:46. > :24:49.its way to avoid power lines. The reasons why could teach us a lot
:24:50. > :24:56.about the sensory world in which they live. Reindeer went extinct 600
:24:57. > :24:59.years ago in Britain. The reintroduced Netherlands the
:25:00. > :25:07.Scottish mountains are on private estates, where their movement is
:25:08. > :25:10.restricted. But recent research from Norway suggests that reindeer there
:25:11. > :25:16.are altering their movements to avoid power lines will. Scientists
:25:17. > :25:21.think that they can sense something that humans and other animals can't,
:25:22. > :25:24.perhaps electricity itself. High-voltage power lines are
:25:25. > :25:30.surrounded by an electrical field. We can show that it is there with
:25:31. > :25:34.the help of some of these. We are planting an array of everyday
:25:35. > :25:38.fluorescent tubes. We've worked closely with the local electricity
:25:39. > :25:44.company to ensure that this is safe to do. But we don't recommend that
:25:45. > :25:50.you try this yourself. All we need to do is wait for night-fall to see
:25:51. > :25:57.the effect. There's electricity in the air. Enough to turn the lights
:25:58. > :26:01.on. I wasn't sure this was going to work, but it has. The electrical
:26:02. > :26:06.field created by the overhead power lines carries enough charge through
:26:07. > :26:12.the air to light up these tubes. If I touch it, it goes on and off. Air
:26:13. > :26:16.is a poor conductor, so the current reaching us is very low. About the
:26:17. > :26:22.equivalent to standing next to a fridge. Just enough to create this
:26:23. > :26:26.unusual sight. So can reindeer detect the electrical field? We know
:26:27. > :26:30.that some animals have this ability, but there is no evidence to suggest
:26:31. > :26:35.that reindeer have a strong electrical sense. So what else could
:26:36. > :26:42.be going on? Take a look at this footage. It is from an electrical
:26:43. > :26:46.survey company. It is filmed with a camera that's sensitive to
:26:47. > :26:50.ultraviolet light. These are tiny bursts of electricity emitted from a
:26:51. > :26:56.line when it's in need of repair or when it's hit by rain or snow. These
:26:57. > :27:02.flashes are invisible to the human eye but should be visible to
:27:03. > :27:09.reindeer. I met up with Professor Glenn Geoffrey. Their visual range
:27:10. > :27:15.is extended. We don't see ultraviolet UV. Why do they Y have
:27:16. > :27:18.this ability in the first place? It buys them great advantages. It lives
:27:19. > :27:24.in a dark environment in winter, so any extra light you can light you
:27:25. > :27:30.can get into your eye - bonus. The lichens they live off in winter
:27:31. > :27:34.absorb UV, so things are thrown into much more contrast. We see a little
:27:35. > :27:40.bit of grey coming through the snow, but they see a very dark patch. So
:27:41. > :27:46.it stands out? It really stands out. It's main predator is the wolf. Long
:27:47. > :27:51.white fur will absorb UV. The reindeer will see that in much
:27:52. > :27:56.higher contrast. It will give a few extra seconds to run before the wolf
:27:57. > :28:00.is likely to attack it. Experts believe that reindeer might be
:28:01. > :28:06.avoiding power lines because their UV vision means they see them as
:28:07. > :28:11.lines of sparkling lights, possibly even a constant glow. It is another
:28:12. > :28:15.example of how animals' sensory powers enable them to see the world
:28:16. > :28:22.in a way that we can only imagine. Fascinating. I will tell you an
:28:23. > :28:36.animal you can spot that pot that does see in UV - a kestrel. These
:28:37. > :28:42.bakes are lovely. I like this. Yeah, I want to question the custard, but
:28:43. > :28:47.this one here... That might be Calum's fault from Mosslands. That
:28:48. > :28:55.one is slightly raw. Oh Paul, you're such a bad loser. We have to say
:28:56. > :29:01.thank you to Calum. Paul's The Weekend Baker is out now and his
:29:02. > :29:13.series City Bakes is on the Food Network. Mary won. Goodnight.
:29:14. > :29:17.at the most famous flower show in the world.