:00:15. > :00:26.Hello and welcome to the One with Alex Jones. And Matt Baker.
:00:26. > :00:34.Tonight we have got two actors with us. Both have been in Gavin and
:00:34. > :00:45.Stacey. Both are writers. Both are comedians. So, please welcome, Mat
:00:45. > :00:53.Baynton and James Corden! Very nice to see you. Smelling divine. It is a
:00:54. > :01:03.big night for you. The Wrong Mans starts tonight. It has been in the
:01:03. > :01:12.papers. Is he the new Ruth Jones? I could not possibly fill those shoes!
:01:12. > :01:21.I don't mean anything by that! He is a very talented lad. Yes. We had an
:01:21. > :01:23.idea for a TV show and we came up with it while we were shooting Gavin
:01:23. > :01:29.and Stacey. That was where the idea with it while we were shooting Gavin
:01:29. > :01:37.came about for the The Wrong Mans. You have played the Sidekick to
:01:37. > :01:51.James quite a lot. Only in that and also in a film called Telstar. James
:01:51. > :01:53.and Ruth wrote me the part in Gavin and Stacey kindly. We then
:01:53. > :01:58.and Ruth wrote me the part in Gavin talking about ideas we both fancied
:01:58. > :02:02.having a go at. And then we thought, shall we have a go at
:02:03. > :02:08.writing it? That was three years ago. We will talk about this a
:02:08. > :02:14.little bit more. We have got some clips.
:02:15. > :02:24.Rick Stein is also here tonight. APPLAUSE He will be taking us back
:02:24. > :02:28.to his childhood home and explaining what on earth in mackerel sky is.
:02:28. > :02:33.It is not really what you are seeing what on earth in mackerel sky is.
:02:33. > :02:37.but that is the best that graphics could do.
:02:37. > :02:40.We were sure he will have something to say on the latest trend in fast
:02:40. > :02:43.food. It is a fusion of two to say on the latest trend in fast
:02:43. > :02:51.different fast foods in the same dish. The new cheeseburger pizza has
:02:51. > :02:57.been in the papers. You have heard it correctly. To be honest, it looks
:02:57. > :03:02.delicious. We ordered it and hopefully it will be here by the end
:03:02. > :03:09.of the show, along with a cabal pizza and a hot dog pizza. We hope
:03:09. > :03:16.you are hungry -- Donna Cabal pizza. This inspires us to ask you for your
:03:16. > :03:24.unusual fusions. I had totally with pesto and fish, breaded fish sticks.
:03:24. > :03:31.It does not work but it did! If you have an unusual food combination you
:03:31. > :03:35.are convinced is the best thing, then let us know. Fried chicken
:03:36. > :03:38.shops are popping up all over the high streets and attracting an
:03:38. > :03:42.shops are popping up all over the alarming number of schoolchildren.
:03:42. > :03:47.Jay Rayner has been to East London to see the new initiative to drive
:03:47. > :03:53.-- to try to divert children away from the lure of fried chicken.
:03:53. > :04:01.Fried chicken, the new staple of the British high street, we can't get
:04:01. > :04:10.enough of it. The market is estimated at £15 billion a year. In
:04:10. > :04:14.east London in 2010, there were over 250 takeaway joints and all 15
:04:14. > :04:20.secondary schools are within a five-minute walk of one. But today
:04:21. > :04:25.there is a new project in town to combat the fried chicken invasion.
:04:26. > :04:30.Our fried chicken shops a bad thing? Despite being tasty and convenient,
:04:30. > :04:36.it is very unhealthy. Your average fried chicken meal of chips, chicken
:04:36. > :04:41.and a drink has over half of your daily fat and salt and 70% of
:04:42. > :04:52.calories. This street food trader and chef has been busy developing a
:04:52. > :05:00.menu. That is my Caribbean chicken. What is in it? Peppers, onions,
:05:00. > :05:07.fresh lime juice, fresh coriander. It is good food. What is the verdict
:05:07. > :05:13.amongst the fried chicken faithfuls? In terms of being
:05:13. > :05:19.healthy, really good. It has the lovely tomatoes and peppers. It is a
:05:19. > :05:21.lot healthier. The problem is, you are not competing in price because a
:05:21. > :05:28.lot of these guys do a meal deal for are not competing in price because a
:05:28. > :05:32.99p, £1 50. There are definitely cheaper things and we cannot get
:05:32. > :05:41.down to 99p, you are right, but it is competitive. Do you worry that
:05:41. > :05:47.price could put them off? Yes but if they are aware of it, our sixth form
:05:47. > :05:51.still has a canteen on-site but I think something like this would be
:05:51. > :05:57.beneficial because it offers them wholesome food rather than greasy
:05:57. > :06:02.junk food. Lots of Caribbean chicken with rice, very fresh and fiery. I
:06:02. > :06:08.love it. The challenge for the project will be to get kids off the
:06:08. > :06:12.nasty deep-fried stuff and onto this, which is clearly so much
:06:12. > :06:19.better for them. What would you do for lunch? Chicken and chips.
:06:19. > :06:26.Chicken and chips. Chicken and chips. This is a lot nicer than what
:06:26. > :06:31.we get normally and hopefully our concentration will be better in
:06:31. > :06:36.school because after lunch, you feel really drained, especially after a
:06:36. > :06:41.greasy meal. We don't see any reason why you could not have healthy,
:06:41. > :06:45.popular mobile traders serving food outside schools all over the UK.
:06:45. > :06:50.They are relatively cheap to set up and run and there is no reason why
:06:50. > :06:55.the kids shouldn't love them and be healthy at the same time. There is
:06:55. > :06:59.no doubt this is a brilliant idea but so far we have only had five
:06:59. > :07:03.students, and one of them is the head girl. I wonder what would
:07:03. > :07:08.happen when the camera crews are not here. But it is only the first day
:07:08. > :07:11.and these take a while to build up steam. Let's hope these go back to
:07:12. > :07:17.school and tell the rest of their pupils that there is a good thing
:07:17. > :07:24.going on. This is delicious! He looks like he enjoys his food, that
:07:24. > :07:32.lad. Which ones would you go for? We have fried chicken. Which smells
:07:32. > :07:41.very nice. Speaking as a vegetarian, I can safely say I would have
:07:41. > :07:51.neither. Rice or chips. The chips or ice that haven't touched the meet.
:07:51. > :07:59.-- rice. 471 calories in the chicken in a box, and 1165 calories in the
:07:59. > :08:04.traditional fried chicken. Now, today, I would eat this one, but
:08:04. > :08:09.when I was at school, I would have eaten that one, and that is the
:08:09. > :08:16.message to send to the kids. If you start eating that one now, you will
:08:16. > :08:22.not have to backtrack like I did! Or be a vegetarian and have none of
:08:22. > :08:28.those issues. As we were staying at the start of the programme, The
:08:28. > :08:30.Wrong Mans starts tonight. This is your first venture into writing
:08:30. > :08:36.mainstream as we would call it. your first venture into writing
:08:36. > :08:41.you explain the premise. It is a comedy thriller. It is a plot that
:08:42. > :08:49.we tell a whole story over six episodes. It is kind of hard to
:08:49. > :08:52.describe without starting to tell the story. It starts when my
:08:52. > :08:59.character picks up a phone that rings at the sight of a car crash
:08:59. > :09:02.that is not his phone. He gets embroiled in a big kidnapping
:09:02. > :09:11.conspiracy and he seems to be the only one who can help this woman.
:09:11. > :09:11.And the only person he trusts is my character, who is a
:09:11. > :09:15.And the only person he trusts is my distribution assistant at the
:09:15. > :09:23.council. He lives for this distribution assistant at the
:09:23. > :09:29.They get embroiled in something far bigger and darker than they ever
:09:29. > :09:34.dreamt possible. Let's have a look at a bit of tonight's episode. Your
:09:34. > :09:40.characters are in turmoil, they don't know what to do. If this phone
:09:40. > :09:51.had gone three seconds later I would not even have heard it! I should
:09:51. > :10:02.just... No! Stop! Look it up! Lock it up! Lock it up! If that phone had
:10:02. > :10:05.run three seconds later, but it didn't. It runs three seconds
:10:05. > :10:12.earlier and there is a reason for that. Someone out there needs us, a
:10:12. > :10:21.beautiful woman. We have to save her. Or there will be blood on your
:10:21. > :10:31.hands. APPLAUSE When we were filming that, James added the repetition of
:10:31. > :10:38.lock it up every take. You both wrote and produced this.
:10:38. > :10:47.How does the dynamic work? To you as late? As director is the boss. He
:10:47. > :10:54.was the boss without question -- the director is the boss. He is a
:10:54. > :10:59.wonderful director who has only shot some big films before. That is what
:10:59. > :11:04.you have to do. Once you write it, you hand it over and we concentrated
:11:04. > :11:11.on playing our parts. You never really stopped writing. I probably
:11:11. > :12:53.wrote a few too many look it ups in there! But that was more just to try
:12:53. > :13:04.wrote a few too many look it ups in hands. APPLAUSE When we were
:13:04. > :15:40.I was very happy in this bedroom, wrote a few too many look it ups in
:15:40. > :15:41.I was very happy in this bedroom, looking out of this window and
:15:41. > :15:53.I was very happy in this bedroom, thinking, that is my world. This was
:15:53. > :16:03.Indian country as well. This was the drawing-room. This was my dad's
:16:03. > :16:08.study as well I suppose. All through my teenage years he was getting more
:16:08. > :16:14.and more bipolar. One minute you are very depressed and one minute you
:16:15. > :16:19.are absolutely crazy with ideas. What was a beautiful childhood just
:16:19. > :16:40.got tinged with this dress and my mother really... Eventually, sadly,
:16:40. > :16:47.my dad committed suicide. It was a working farm. Still a lot of the
:16:47. > :16:50.original buildings are there. My friend layers, he and I used to roam
:16:50. > :16:59.original buildings are there. My around them and Mr behaved -- Les.
:16:59. > :17:03.Hello, Les. How are you keeping? When you came back to hear from
:17:03. > :17:06.Hello, Les. How are you keeping? boarding school and you said, Les, I
:17:06. > :17:11.have something to show you that we boarding school and you said, Les, I
:17:11. > :17:15.did at school. You were having a PE and drinking water at the same time
:17:15. > :17:20.and you said, look at that, it goes straight through you. Oh my god!
:17:20. > :17:21.Shoving off these naughty straight through you. Oh my god!
:17:21. > :17:29.learnt at school! Exactly! Your dad straight through you. Oh my god!
:17:29. > :17:41.ran the farm and he said, your boys are so naughty! The memories just
:17:41. > :17:45.come flooding back. People associate me with Cornwall and seafood and all
:17:45. > :17:57.this, but this is just as much a part of my culinary heritage and I
:17:57. > :18:03.will never get tired of coming back. I love those films. It is so nice to
:18:03. > :18:09.have you here to be able to thank you. What a lovely film. It really
:18:09. > :18:13.got to me I have to say. We have a glass of water if you need to! I
:18:13. > :18:23.didn't think they would use that bit! The biggest revelation to us
:18:23. > :18:26.today is that you are not actually called Rick Stein at all. Tell us
:18:26. > :18:33.today is that you are not actually what it is. I was christened
:18:33. > :18:40.Christopher because my mum wanted it to be shortened to Kit. But then I
:18:41. > :18:48.had the Jungle book read to me and the story about Ricky Dickey and my
:18:48. > :18:54.brother started to call me Ricky, and I suppose I was a bit like a
:18:54. > :19:00.mongoose, and it start! Does everybody call you Rick? Only in
:19:00. > :19:04.Australia because on my credit card it is Christopher and they call me
:19:04. > :19:11.Chris, and I don't like it! It really irritates me! The revelations
:19:11. > :19:19.don't stop there. You left the farm, you even tried male modelling! Very
:19:19. > :19:31.nice, Rick! We heard all about your childhood.
:19:31. > :19:36.That was a lovely film you made. But how did you become a chef? What
:19:36. > :19:43.journey did you go on after leaving Oxfordshire? It was a long journey.
:19:44. > :19:48.At that stage as a male model I was working in a railway gang in the
:19:48. > :19:54.desert in Australia! I did lots of odd jobs there. I came back and went
:19:54. > :20:00.to Oxford University. I left Oxford with a very low degree, I started a
:20:00. > :20:05.disco and bought a nightclub with a friend in Padstow. We were closed
:20:05. > :20:09.down by the police because of fishermen fighting in there so I
:20:09. > :20:15.ended up running a restaurant as a way to pay the bills. So I am not a
:20:15. > :20:19.dedicated chef! I started in the 70s. But then you could build up a
:20:19. > :20:25.restaurant out of nothing and I have been there ever since. Christopher,
:20:25. > :20:32.this is amazing. Remarkably similar to my life story. The modelling, the
:20:32. > :20:40.fights with fishermen. It is all in the book. Under A Mackerel Sky. I
:20:40. > :20:46.love watching your programmes. It doesn't stop with your writing. What
:20:46. > :20:51.do you put your quality of writing down to? My mother read to me from
:20:51. > :20:59.an early age and I always enjoyed reading and when I came to start
:20:59. > :21:01.writing my cookery books, the book -- the bits I really liked were
:21:01. > :21:05.writing my cookery books, the book making the recipe is personal to me
:21:05. > :21:09.and writing the introductions. I have written 17 cookery books now.
:21:09. > :21:15.When I thought I would like to do some proper writing, I do not have a
:21:15. > :21:20.novel in me, but I thought I could write my life story. It was a bit
:21:20. > :21:25.like common people think chefs are just good at cooking, or a bit dim,
:21:25. > :21:32.but I wanted to show that chefs are sensitive human beings. Just to
:21:32. > :21:39.clarify. Under A Mackerel Sky. Lots of people will not know what that
:21:39. > :21:44.means. The thing was, a third of way through the book I am on my way to
:21:44. > :21:46.Australia, my father has just died, I am in term all, I made the
:21:46. > :21:52.decision run away to see to I am in term all, I made the
:21:52. > :21:58.Australia and just as I am leaving a pub in Notting Hill gate in London,
:21:58. > :22:03.I come out, about to join a boat in Southampton, and I see a mackerel
:22:03. > :22:08.sky. For Cornish people, a mackerel sky means bad weather to come so I
:22:08. > :22:15.used it as a symbol of an unsettled time ahead. I did not come up with
:22:15. > :22:23.the titles, somebody with -- at the publishers did. It all fits. The
:22:23. > :22:30.picture on the front is me aged 11. And Rick Stein's autobiography Under
:22:30. > :22:33.A Mackerel Sky is out now. We are following several British
:22:33. > :22:38.businesses over a year. Four months ago we met entrepeneur mum
:22:38. > :22:46.Amanda Jenner, who is desperately trying to earn enough to pay herself
:22:46. > :22:52.a salary. Germany may seem an unlikely
:22:52. > :22:57.destination for a Dorset -based business but there is a good reason
:22:57. > :23:02.why I have come to Cologne. Over the next few days, buyers from the baby
:23:02. > :23:07.industry will flock here and Amanda Jenner hopes it will give her potty
:23:07. > :23:11.business the boost it needs. When I first met her in June, she was
:23:11. > :23:18.hoping to take the world of toilet training by storm. I invented this
:23:18. > :23:23.ten years ago, the world's only leak-proof potty. I invented it to
:23:23. > :23:30.try to solve potty training problems when you are out and about. It is on
:23:30. > :23:36.sale in 27 countries. But so far all of the prophets have had to be
:23:36. > :23:40.ploughed back into the business. It is a constant struggle being a mum
:23:41. > :23:45.and a businesswoman as well but you have to stay positive. Three months
:23:45. > :23:57.later, she is setting up her stall at the world's largest baby and
:23:57. > :24:04.children's trade fair in your report this is the moment of truth. What is
:24:05. > :24:09.different about this? We have three new animal designs to make it more
:24:10. > :24:16.fun for the children. It is more of an egg shaped. It has gripped so it
:24:16. > :24:21.is nonslip. In some markets, like America, they are training later so
:24:21. > :24:29.we have made it a bit bigger. The new parties will cost between £23
:24:29. > :24:33.and £25 on the high street but not a lot of that is profit. We only make
:24:33. > :24:40.a couple of pounds for each potty because of the distribution,
:24:40. > :24:47.packaging, manufacturing. £23 at the till and only £2 for you. We have to
:24:47. > :24:55.sell a lot to make the money so that is the aim of the show. The door is
:24:55. > :25:02.open. Over the next few shows, more than 20,000 retailers will visit the
:25:02. > :25:05.show. Amanda is one of 1000 distributors trying to convince them
:25:05. > :25:13.to put their products on their shelves. I am nervous but excited.
:25:13. > :25:19.It has cost us ten grand. We need to sell 10,000 potties to make it
:25:19. > :25:21.worthwhile. We are hoping to get the big names like John Lewis. We do not
:25:21. > :25:25.worthwhile. We are hoping to get the know who they are, sometimes they
:25:25. > :25:30.have their badges turned around. Hopefully, the big names. Two hours
:25:30. > :25:35.in and it is clear there is Hopefully, the big names. Two hours
:25:35. > :25:40.something not right. It is a bit quiet. For this time of the day, it
:25:41. > :25:48.is a bit worrying. Hopefully it will start picking up. Eventually, some
:25:48. > :25:51.by years to arrive. I like your product and I would like to sell
:25:51. > :26:00.them on our website in Spain. Brilliant. Ten of those, ten of
:26:00. > :26:05.those, ten of those. These are positive enquiries but they are for
:26:06. > :26:13.small deals. Amanda needs interest from a major retailer. Finally, a
:26:13. > :26:21.glimmer of hope, from the Chinese. We have more than 400 stores. That
:26:21. > :26:28.is amazing. That is a big deal. Really big. As it continues, there
:26:28. > :26:32.is further interest. If you can e-mail me with a quotation for the
:26:32. > :26:39.Hong Kong price and I distribute in New Zealand as well so we would do
:26:39. > :26:47.it for both markets. 2500. They come in parts of six. Your target was to
:26:47. > :26:52.sell 10,000. How close did you get? We have had no signing on the dotted
:26:52. > :26:57.line. We have had some really good leads so hopefully I can turn them
:26:58. > :27:04.into business. No firm deals but expressions of interest from big
:27:04. > :27:07.international companies like Amazon. Amanda is hopeful they will
:27:07. > :27:12.lead to the orders she needs but it will be a number of months whether
:27:12. > :27:17.she knows for certain whether her £10,000 gamble to come to the trade
:27:17. > :27:24.fair will pay off. Early in the show we ask for your
:27:24. > :27:29.favourite food fusions. We ordered a cheeseburger pizza earlier and it
:27:29. > :27:33.should be here any minute. You have been sending in your food
:27:33. > :27:41.fusions. Mike is having a pickled egg doughnut. In the words of one of
:27:41. > :27:50.the contributors to my Indian programme, absolutely horrendous! I
:27:50. > :27:59.agree. This is bacon crisps. An ideal replacement for bacon. Stephen
:27:59. > :28:08.Smith's favourite dinner is fish fingers, chips with a tin of tomato
:28:08. > :28:17.soup or Don. That was the door bell! The pizza has arrived. We are
:28:17. > :28:23.uploading pizza, I don't know why. Thank you, Ashley. First name terms
:28:23. > :28:28.with the pizza delivery man. Here we go, the latest fusion for pizzas.
:28:28. > :28:40.That beauty is a cheeseburger pizza. It doesn't look great, I will be
:28:40. > :28:49.honest. If anybody wants some, obviously it has made in it. I have
:28:49. > :28:57.the best excuse. 288 calories per slice. 2880 calories in the whole
:28:57. > :29:05.pizza. Pretty hefty. That looks relatively normal. It has got a
:29:06. > :29:11.Frankfurt in the crust. I worry about how the pizza company came up
:29:11. > :29:19.with that. I think I know why you saying that! We are pre-watershed!
:29:20. > :29:32.That is my worry. I want the reaction on this one, ready? Kebab
:29:32. > :29:35.pizza! Thank you everyone. Good luck tonight.