24/09/2013 The One Show


24/09/2013

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Transcript


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Hello and welcome to the One with Alex Jones. And Matt Baker.

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Tonight we have got two actors with us. Both have been in Gavin and

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Stacey. Both are writers. Both are comedians. So, please welcome, Mat

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Baynton and James Corden! Very nice to see you. Smelling divine. It is a

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big night for you. The Wrong Mans starts tonight. It has been in the

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papers. Is he the new Ruth Jones? I could not possibly fill those shoes!

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I don't mean anything by that! He is a very talented lad. Yes. We had an

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idea for a TV show and we came up with it while we were shooting Gavin

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and Stacey. That was where the idea with it while we were shooting Gavin

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came about for the The Wrong Mans. You have played the Sidekick to

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James quite a lot. Only in that and also in a film called Telstar. James

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and Ruth wrote me the part in Gavin and Stacey kindly. We then

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and Ruth wrote me the part in Gavin talking about ideas we both fancied

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having a go at. And then we thought, shall we have a go at

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writing it? That was three years ago. We will talk about this a

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little bit more. We have got some clips.

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Rick Stein is also here tonight. APPLAUSE He will be taking us back

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to his childhood home and explaining what on earth in mackerel sky is.

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It is not really what you are seeing what on earth in mackerel sky is.

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but that is the best that graphics could do.

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We were sure he will have something to say on the latest trend in fast

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food. It is a fusion of two to say on the latest trend in fast

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different fast foods in the same dish. The new cheeseburger pizza has

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been in the papers. You have heard it correctly. To be honest, it looks

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delicious. We ordered it and hopefully it will be here by the end

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of the show, along with a cabal pizza and a hot dog pizza. We hope

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you are hungry -- Donna Cabal pizza. This inspires us to ask you for your

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unusual fusions. I had totally with pesto and fish, breaded fish sticks.

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It does not work but it did! If you have an unusual food combination you

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are convinced is the best thing, then let us know. Fried chicken

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shops are popping up all over the high streets and attracting an

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shops are popping up all over the alarming number of schoolchildren.

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Jay Rayner has been to East London to see the new initiative to drive

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-- to try to divert children away from the lure of fried chicken.

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Fried chicken, the new staple of the British high street, we can't get

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enough of it. The market is estimated at £15 billion a year. In

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east London in 2010, there were over 250 takeaway joints and all 15

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secondary schools are within a five-minute walk of one. But today

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there is a new project in town to combat the fried chicken invasion.

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Our fried chicken shops a bad thing? Despite being tasty and convenient,

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it is very unhealthy. Your average fried chicken meal of chips, chicken

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and a drink has over half of your daily fat and salt and 70% of

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calories. This street food trader and chef has been busy developing a

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menu. That is my Caribbean chicken. What is in it? Peppers, onions,

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fresh lime juice, fresh coriander. It is good food. What is the verdict

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amongst the fried chicken faithfuls? In terms of being

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healthy, really good. It has the lovely tomatoes and peppers. It is a

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lot healthier. The problem is, you are not competing in price because a

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lot of these guys do a meal deal for are not competing in price because a

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99p, £1 50. There are definitely cheaper things and we cannot get

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down to 99p, you are right, but it is competitive. Do you worry that

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price could put them off? Yes but if they are aware of it, our sixth form

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still has a canteen on-site but I think something like this would be

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beneficial because it offers them wholesome food rather than greasy

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junk food. Lots of Caribbean chicken with rice, very fresh and fiery. I

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love it. The challenge for the project will be to get kids off the

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nasty deep-fried stuff and onto this, which is clearly so much

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better for them. What would you do for lunch? Chicken and chips.

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Chicken and chips. Chicken and chips. This is a lot nicer than what

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we get normally and hopefully our concentration will be better in

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school because after lunch, you feel really drained, especially after a

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greasy meal. We don't see any reason why you could not have healthy,

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popular mobile traders serving food outside schools all over the UK.

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They are relatively cheap to set up and run and there is no reason why

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the kids shouldn't love them and be healthy at the same time. There is

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no doubt this is a brilliant idea but so far we have only had five

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students, and one of them is the head girl. I wonder what would

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happen when the camera crews are not here. But it is only the first day

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and these take a while to build up steam. Let's hope these go back to

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school and tell the rest of their pupils that there is a good thing

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going on. This is delicious! He looks like he enjoys his food, that

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lad. Which ones would you go for? We have fried chicken. Which smells

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very nice. Speaking as a vegetarian, I can safely say I would have

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neither. Rice or chips. The chips or ice that haven't touched the meet.

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-- rice. 471 calories in the chicken in a box, and 1165 calories in the

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traditional fried chicken. Now, today, I would eat this one, but

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when I was at school, I would have eaten that one, and that is the

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message to send to the kids. If you start eating that one now, you will

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not have to backtrack like I did! Or be a vegetarian and have none of

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those issues. As we were staying at the start of the programme, The

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Wrong Mans starts tonight. This is your first venture into writing

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mainstream as we would call it. your first venture into writing

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you explain the premise. It is a comedy thriller. It is a plot that

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we tell a whole story over six episodes. It is kind of hard to

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describe without starting to tell the story. It starts when my

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character picks up a phone that rings at the sight of a car crash

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that is not his phone. He gets embroiled in a big kidnapping

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conspiracy and he seems to be the only one who can help this woman.

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And the only person he trusts is my character, who is a

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And the only person he trusts is my distribution assistant at the

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council. He lives for this distribution assistant at the

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They get embroiled in something far bigger and darker than they ever

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dreamt possible. Let's have a look at a bit of tonight's episode. Your

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characters are in turmoil, they don't know what to do. If this phone

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had gone three seconds later I would not even have heard it! I should

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just... No! Stop! Look it up! Lock it up! Lock it up! If that phone had

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run three seconds later, but it didn't. It runs three seconds

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earlier and there is a reason for that. Someone out there needs us, a

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beautiful woman. We have to save her. Or there will be blood on your

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hands. APPLAUSE When we were filming that, James added the repetition of

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lock it up every take. You both wrote and produced this.

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How does the dynamic work? To you as late? As director is the boss. He

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was the boss without question -- the director is the boss. He is a

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wonderful director who has only shot some big films before. That is what

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you have to do. Once you write it, you hand it over and we concentrated

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on playing our parts. You never really stopped writing. I probably

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wrote a few too many look it ups in there! But that was more just to try

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wrote a few too many look it ups in hands. APPLAUSE When we were

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I was very happy in this bedroom, wrote a few too many look it ups in

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I was very happy in this bedroom, looking out of this window and

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I was very happy in this bedroom, thinking, that is my world. This was

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Indian country as well. This was the drawing-room. This was my dad's

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study as well I suppose. All through my teenage years he was getting more

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and more bipolar. One minute you are very depressed and one minute you

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are absolutely crazy with ideas. What was a beautiful childhood just

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got tinged with this dress and my mother really... Eventually, sadly,

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my dad committed suicide. It was a working farm. Still a lot of the

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original buildings are there. My friend layers, he and I used to roam

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original buildings are there. My around them and Mr behaved -- Les.

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Hello, Les. How are you keeping? When you came back to hear from

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Hello, Les. How are you keeping? boarding school and you said, Les, I

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have something to show you that we boarding school and you said, Les, I

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did at school. You were having a PE and drinking water at the same time

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and you said, look at that, it goes straight through you. Oh my god!

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Shoving off these naughty straight through you. Oh my god!

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learnt at school! Exactly! Your dad straight through you. Oh my god!

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ran the farm and he said, your boys are so naughty! The memories just

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come flooding back. People associate me with Cornwall and seafood and all

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this, but this is just as much a part of my culinary heritage and I

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will never get tired of coming back. I love those films. It is so nice to

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have you here to be able to thank you. What a lovely film. It really

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got to me I have to say. We have a glass of water if you need to! I

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didn't think they would use that bit! The biggest revelation to us

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today is that you are not actually called Rick Stein at all. Tell us

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today is that you are not actually what it is. I was christened

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Christopher because my mum wanted it to be shortened to Kit. But then I

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had the Jungle book read to me and the story about Ricky Dickey and my

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brother started to call me Ricky, and I suppose I was a bit like a

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mongoose, and it start! Does everybody call you Rick? Only in

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Australia because on my credit card it is Christopher and they call me

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Chris, and I don't like it! It really irritates me! The revelations

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don't stop there. You left the farm, you even tried male modelling! Very

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nice, Rick! We heard all about your childhood.

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That was a lovely film you made. But how did you become a chef? What

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journey did you go on after leaving Oxfordshire? It was a long journey.

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At that stage as a male model I was working in a railway gang in the

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desert in Australia! I did lots of odd jobs there. I came back and went

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to Oxford University. I left Oxford with a very low degree, I started a

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disco and bought a nightclub with a friend in Padstow. We were closed

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down by the police because of fishermen fighting in there so I

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ended up running a restaurant as a way to pay the bills. So I am not a

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dedicated chef! I started in the 70s. But then you could build up a

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restaurant out of nothing and I have been there ever since. Christopher,

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this is amazing. Remarkably similar to my life story. The modelling, the

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fights with fishermen. It is all in the book. Under A Mackerel Sky. I

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love watching your programmes. It doesn't stop with your writing. What

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do you put your quality of writing down to? My mother read to me from

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an early age and I always enjoyed reading and when I came to start

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writing my cookery books, the book -- the bits I really liked were

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writing my cookery books, the book making the recipe is personal to me

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and writing the introductions. I have written 17 cookery books now.

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When I thought I would like to do some proper writing, I do not have a

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novel in me, but I thought I could write my life story. It was a bit

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like common people think chefs are just good at cooking, or a bit dim,

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but I wanted to show that chefs are sensitive human beings. Just to

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clarify. Under A Mackerel Sky. Lots of people will not know what that

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means. The thing was, a third of way through the book I am on my way to

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Australia, my father has just died, I am in term all, I made the

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decision run away to see to I am in term all, I made the

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Australia and just as I am leaving a pub in Notting Hill gate in London,

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I come out, about to join a boat in Southampton, and I see a mackerel

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sky. For Cornish people, a mackerel sky means bad weather to come so I

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used it as a symbol of an unsettled time ahead. I did not come up with

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the titles, somebody with -- at the publishers did. It all fits. The

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picture on the front is me aged 11. And Rick Stein's autobiography Under

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A Mackerel Sky is out now. We are following several British

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businesses over a year. Four months ago we met entrepeneur mum

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Amanda Jenner, who is desperately trying to earn enough to pay herself

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a salary. Germany may seem an unlikely

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destination for a Dorset -based business but there is a good reason

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why I have come to Cologne. Over the next few days, buyers from the baby

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industry will flock here and Amanda Jenner hopes it will give her potty

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business the boost it needs. When I first met her in June, she was

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hoping to take the world of toilet training by storm. I invented this

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ten years ago, the world's only leak-proof potty. I invented it to

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try to solve potty training problems when you are out and about. It is on

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sale in 27 countries. But so far all of the prophets have had to be

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ploughed back into the business. It is a constant struggle being a mum

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and a businesswoman as well but you have to stay positive. Three months

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later, she is setting up her stall at the world's largest baby and

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children's trade fair in your report this is the moment of truth. What is

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different about this? We have three new animal designs to make it more

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fun for the children. It is more of an egg shaped. It has gripped so it

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is nonslip. In some markets, like America, they are training later so

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we have made it a bit bigger. The new parties will cost between £23

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and £25 on the high street but not a lot of that is profit. We only make

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a couple of pounds for each potty because of the distribution,

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packaging, manufacturing. £23 at the till and only £2 for you. We have to

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sell a lot to make the money so that is the aim of the show. The door is

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open. Over the next few shows, more than 20,000 retailers will visit the

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show. Amanda is one of 1000 distributors trying to convince them

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to put their products on their shelves. I am nervous but excited.

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It has cost us ten grand. We need to sell 10,000 potties to make it

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worthwhile. We are hoping to get the big names like John Lewis. We do not

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worthwhile. We are hoping to get the know who they are, sometimes they

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have their badges turned around. Hopefully, the big names. Two hours

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in and it is clear there is Hopefully, the big names. Two hours

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something not right. It is a bit quiet. For this time of the day, it

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is a bit worrying. Hopefully it will start picking up. Eventually, some

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by years to arrive. I like your product and I would like to sell

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them on our website in Spain. Brilliant. Ten of those, ten of

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those, ten of those. These are positive enquiries but they are for

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small deals. Amanda needs interest from a major retailer. Finally, a

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glimmer of hope, from the Chinese. We have more than 400 stores. That

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is amazing. That is a big deal. Really big. As it continues, there

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is further interest. If you can e-mail me with a quotation for the

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Hong Kong price and I distribute in New Zealand as well so we would do

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it for both markets. 2500. They come in parts of six. Your target was to

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sell 10,000. How close did you get? We have had no signing on the dotted

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line. We have had some really good leads so hopefully I can turn them

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into business. No firm deals but expressions of interest from big

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international companies like Amazon. Amanda is hopeful they will

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lead to the orders she needs but it will be a number of months whether

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she knows for certain whether her £10,000 gamble to come to the trade

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fair will pay off. Early in the show we ask for your

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favourite food fusions. We ordered a cheeseburger pizza earlier and it

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should be here any minute. You have been sending in your food

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fusions. Mike is having a pickled egg doughnut. In the words of one of

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the contributors to my Indian programme, absolutely horrendous! I

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agree. This is bacon crisps. An ideal replacement for bacon. Stephen

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Smith's favourite dinner is fish fingers, chips with a tin of tomato

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soup or Don. That was the door bell! The pizza has arrived. We are

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uploading pizza, I don't know why. Thank you, Ashley. First name terms

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with the pizza delivery man. Here we go, the latest fusion for pizzas.

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That beauty is a cheeseburger pizza. It doesn't look great, I will be

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honest. If anybody wants some, obviously it has made in it. I have

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the best excuse. 288 calories per slice. 2880 calories in the whole

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pizza. Pretty hefty. That looks relatively normal. It has got a

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Frankfurt in the crust. I worry about how the pizza company came up

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with that. I think I know why you saying that! We are pre-watershed!

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That is my worry. I want the reaction on this one, ready? Kebab

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pizza! Thank you everyone. Good luck tonight.

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