:00:18. > :00:19.Hello and welcome to the One Show with Angellica Bell...
:00:20. > :00:24.To introduce tonight's guest we thought we'd ask one
:00:25. > :00:29.Someone who really knows their onions.
:00:30. > :00:37.I'm Andreas. For 20 years I've looked after this very, very special
:00:38. > :00:41.lady. It's fair to say she's the ever green this greengrocers.
:00:42. > :00:56.APPLAUSE. How did that happen? We have our
:00:57. > :01:01.ways. You give him a massive thank you in your book. He's not just your
:01:02. > :01:12.greengrocer, is he What else is he? We heard he was your removal van -
:01:13. > :01:18.not van, man! Well... Well, he has helped me. He bigged up his part.
:01:19. > :01:24.No, he was great. He is great. His fruit and veg is great. He loves
:01:25. > :01:28.what he does. Does he pick out the best fruits and vegetables for you?
:01:29. > :01:36.I think he does that for all his customers. That's why people go
:01:37. > :01:40.there. I talk about I go to the fish monger. I feel when I cook, apart
:01:41. > :01:45.from anything else, I kind of drive them mad on the phone. I'm always
:01:46. > :01:50.phoning up with questions. When is this coming in? When can I get that.
:01:51. > :01:56.I feel that they contribute enormously. Community as well. Yeah.
:01:57. > :02:01.A lot of people help in different ways. I like it that these are
:02:02. > :02:06.people who love food and who love what they do. They spend their lives
:02:07. > :02:13.getting up at the crack of down so that they've got great food to sell
:02:14. > :02:17.and share. I'm sure you would have been on the phone loads. Have you a
:02:18. > :02:34.book and a grand new series. Which we will talk about in a moment.
:02:35. > :02:36.With the help of the dinner ladies of
:02:37. > :02:39.Bradford's Foxhill Primary School who will be setting Nigella a
:02:40. > :02:41.challenge based on her famously exotic descriptions of her food.
:02:42. > :02:46.It's been suggested in a recent report that people of a
:02:47. > :02:49.certain age might be over indulging when it comes to the evening tipple
:02:50. > :02:53.The difficulty is persuading the drinkers that they should be
:02:54. > :02:58.Problem drinking. Not normally something you would associate with
:02:59. > :03:02.older people. According to the latest research, retired couples are
:03:03. > :03:10.overdoing it. Many of them couldn't care less. At our age, we don't give
:03:11. > :03:15.a (BLEEP) about it. We are spending a week filming with three couples.
:03:16. > :03:21.We will be following Nora and Doni thechl have ant an active social
:03:22. > :03:25.life. Steve and Catherine like to keep their home well stocked. This
:03:26. > :03:31.is my man's fridge. They are keeping a diary of of their drooinging. -
:03:32. > :03:36.drinky. Frank and Anne have pulled the short straw. We have challenged
:03:37. > :03:41.them to quit booze for seven-long days. A week? We could manage a
:03:42. > :03:47.week. We will keep an eye on them all. Researchers looked at
:03:48. > :03:53.information provided by GPs and came to the conclusion that one in five
:03:54. > :03:58.of the over 65s was drinking an unsafe amount of alcohol. The advice
:03:59. > :04:03.is for women to drink no more than two to three units per day. One
:04:04. > :04:10.medium glass of wine. Three to four units for men. A pint-and-a-half of
:04:11. > :04:13.beer. Some doctors say older people should drink no more than
:04:14. > :04:21.one-and-a-half units a day because of the greater risk of high blood
:04:22. > :04:27.pressure, strokes and cancer. Let's check on our pensioners. Norah and
:04:28. > :04:32.Donny admit they drink every day. That's our measure of wine. But they
:04:33. > :04:43.do water it down. A drop of tonic. That way we can have more drinks.
:04:44. > :04:55.He got knocked out of Strictly, didn't he? Do you know why? No. Had
:04:56. > :04:59.showed his tattoos. Oh, come off it! Meanwhile, in the dry household.
:05:00. > :05:04.Frank and Anne have cut down on drinking this year as part of a diet
:05:05. > :05:10.and health kick. -- Annie. What shall we do now? For Catherine and
:05:11. > :05:15.Steve it is wine and beer tonight. Oh, and a couple of glasses of port.
:05:16. > :05:21.Maybe just another one. Halfway through their challenge, how are
:05:22. > :05:26.Frank and Annie coping with their booze ban. This is their fourth day.
:05:27. > :05:31.They have succumbed to temptation. I have to find out? First, a quick
:05:32. > :05:39.snoop in their bins. What the hell? ! Hang on! Time to confront Frank
:05:40. > :05:44.with the evidence. Now, look, I found this in your bin. What does it
:05:45. > :05:48.mean? It means drinking, doesn't it? That was the last supper, John, on
:05:49. > :05:52.Saturday night. We had a whole bottle between us. Since then, not a
:05:53. > :05:56.drop. You promise me? That's the truth. They still have a few more
:05:57. > :06:01.days to stay dry, but the results are in for Steve and Catherine. In
:06:02. > :06:09.one week they drank, nine bottles of wine. Eight pints of beer and some
:06:10. > :06:15.port and brandy. That's 115 units between them. About three times the
:06:16. > :06:18.couples recommended limit. Putting them squarely in health risk
:06:19. > :06:22.territory. Catherine and Steve have gone off to Spain. We can't confront
:06:23. > :06:28.them with this evidence. Oh, but we can. I'm going to call them on this.
:06:29. > :06:31.Right, look, you drank three times over the official recommended
:06:32. > :06:36.amount. You're looking pretty good. What do you think about that advice?
:06:37. > :06:40.At the moment, with our drinking we believe we're responsible in that we
:06:41. > :06:44.can get up every morning, without a hangover. We can go out walking. We
:06:45. > :06:49.can have a good I love begin time. Guinness in. Guinness is good for
:06:50. > :06:52.you. The point about Steve and Catherine, it's very difficult to
:06:53. > :06:59.tell people to stop if they feel all right. They do feel healthy. They
:07:00. > :07:02.feel socialable. They like drinking. They can't see an immediate reason
:07:03. > :07:09.for them to stop. That's what makes it so difficult. We've been filming
:07:10. > :07:15.Nora and Donny for a week. Now we can check on how they've got on. Our
:07:16. > :07:24.camera spotted them drinking three bottles of 11% wine each. Nudging
:07:25. > :07:29.Donny over his limit. Norah is approaching double hers. At my age,
:07:30. > :07:35.why worry. Why You feel it's worry. Like bicycling down hill. Your'
:07:36. > :07:41.doing OK? Is Yeah. At 84, why not. I'm pleased to say Frank and Annie
:07:42. > :07:48.did manage to stay off the booze for a whole week. They plan to continue
:07:49. > :07:52.drinking less, especially at home. Fortunately, I have iron
:07:53. > :07:54.self-control. All this talk of booze, I fancy a small one, just a
:07:55. > :08:07.tiny one. Tiny, tiny, tiny one. Cheers. We scraped John off that
:08:08. > :08:14.bench, brought him here this evening. Help's OK now. Nice to see
:08:15. > :08:19.you, John. Very nice to be here. What are your habits of the evening,
:08:20. > :08:23.do you like a tipple or abstain? I don't think of it Assab staining,
:08:24. > :08:26.I'm not much of a drinker. I've never been someone who opens a glass
:08:27. > :08:30.of wine at the end of the day or has a drink. I'm not very good at. It
:08:31. > :08:34.I'm more of an eater than a drinker. It doesn't, I have to say, if I'm at
:08:35. > :08:43.home it doesn't occur to me to have a drink. If I'm on my own. I prefer
:08:44. > :08:47.food. Frank and Annie abstained? They have done extremely well. There
:08:48. > :08:52.have been problems. On the first day after they had given up for a week,
:08:53. > :08:57.birthday party. Daughter's birthday. All right? But, I have to report,
:08:58. > :09:04.only a glass of white wine each, they say. They good. Now, tonight
:09:05. > :09:12.Annie's birthday. OK. It's tricky. They are watching this. They know
:09:13. > :09:20.what I'm going to say! Right. Hold back. They said white wine, I said
:09:21. > :09:23.OK. It's not just older people who should watch their consumption it
:09:24. > :09:28.should be across the board, shouldn't it? It's a case of
:09:29. > :09:33.self-regulating before the GP steps in and takes your stash? All the
:09:34. > :09:37.people said if they had been told by the GP, you go on drinking you will
:09:38. > :09:42.have really serious problems, then they would give up. They don't say
:09:43. > :09:47.that. The GPs don't say that. Do you think that's the truth? In a way
:09:48. > :09:51.people often are told things are bad for them and they don't give up? If
:09:52. > :09:56.a GP says you have a week to live or a few months. One of my friends was
:09:57. > :10:01.told, a few more months of this and you're in real trouble. He stopped.
:10:02. > :10:03.Did he? Yeah. Thank you so much. We could talk about it all night.
:10:04. > :10:15.Moderation in all things is the key. If we've ruined
:10:16. > :10:17.your plans to quench your thirst this evening we're sorry, but we do
:10:18. > :10:20.have something that's guaranteed to get your mouth watering -
:10:21. > :10:26.Nigella's back with a new series. I roast them on a tin with a wire
:10:27. > :10:29.rack so the excess fat drips down. Still, it's that fat that gives them
:10:30. > :10:48.all the flavour. That lip-smacking stickiness. I'm going to dig in, I'm
:10:49. > :10:55.afraid. These are so good. I feel I'm entitled. You are!
:10:56. > :11:00.APPLAUSE It's lovely to see you back on the television. Thank you. The
:11:01. > :11:04.new book and the new series is called Simply Nigella. That is
:11:05. > :11:11.right. How simply are the recipes in this book? If we take this vegan
:11:12. > :11:16.chocolate cake, for example. It has a surprise at the end. That's very
:11:17. > :11:21.simple. It's a question of stirring things in a bowl, you know, with a
:11:22. > :11:28.wooden spoon and putting it in a cake tin. A book for everybody this
:11:29. > :11:32.one? You have some. If I bake I don't want to eat the cake. I don't
:11:33. > :11:41.want to eat what I cook. That looks very nice. Yes, my recipes are
:11:42. > :11:47.simple because I have no great expertise or gifts. I. I'm a home
:11:48. > :11:50.cook. I'm not even someone who does fancy food often. Food doesn't have
:11:51. > :11:59.to be fancy to be good. No, it doesn't. Simple food is the best
:12:00. > :12:04.food. This is fantastic. Good. I had to do this because... In The Tenant
:12:05. > :12:12.of Wildfell Hall I have a few, I'm not gluten-free or dairy-free when I
:12:13. > :12:15.have people for super there is a big contingent of gluon or dairy-free
:12:16. > :12:20.people. I might make cakes they would like to eat. This was in fact
:12:21. > :12:25.because a friend of mine, he is a vegan came over. I wanted to d a
:12:26. > :12:29.vegan feast for him. I've been making this for family birthdays or
:12:30. > :12:33.when I need an occasion cake because it's easy and you can - I often put
:12:34. > :12:38.it in a foil thing and take it to people's houses. It's easy. It isn't
:12:39. > :12:44.because - I like the fact that things don't have to stay defined.
:12:45. > :12:49.It's a vegan cake. You don't have to be vegan to eat it. It's gorgeous. I
:12:50. > :12:54.don't know how it works, it works. It does work. It' lovely. You say
:12:55. > :12:59.your cook books are a snapshot of your life. In your introduction you
:13:00. > :13:07.say it's about playfulness and the other word was hopefulness. Is that
:13:08. > :13:11.what this book is about for you It's about taking stock. It shares
:13:12. > :13:14.something with my first book. Reflecting on why I take please sure
:13:15. > :13:19.on food. Why I think it's important in life. Why I think cooking is as
:13:20. > :13:22.important as the eating. It's not enough to be able to cook something
:13:23. > :13:28.that people say - that's delicious. You have to feel good when you make
:13:29. > :13:31.it and help you decompress. Life is quite frenetic. You don't want
:13:32. > :13:35.something that will add to the stress in the kitchen. It's really
:13:36. > :13:41.about enjoying the moment. I feel that cooking is my form of
:13:42. > :13:46.meditation. You have to be there doing it. The challenge is not so
:13:47. > :13:50.great that I feel stressed, but nevertheless I've got to keep an eye
:13:51. > :13:56.on it and be focused on it so it works. I feel that, for me, is my
:13:57. > :14:01.way of being in the moment. We are pleased you are here, even for this
:14:02. > :14:03.chocolate cake, it's nice. Everybody there wants a slice. Calm down you
:14:04. > :14:09.will get some later. YES! When it came to food,
:14:10. > :14:11.the author George Orwell was an easy dinner party guest with
:14:12. > :14:14.his view that, in his words, "a human being is primarily a bag
:14:15. > :14:17.for putting food into." His personal life was altogether
:14:18. > :14:24.more complex though, Today, I'm going in search of the
:14:25. > :14:29.will of one of Britain's most important writers. His name was Eric
:14:30. > :14:36.Arthur Blair. He is better known as George Orwell. Is it Orwell achieved
:14:37. > :14:42.world renowned with a host of classic, including 1984. He died
:14:43. > :14:50.from tuberculosis in 1950 at the age of 46. He wrote this will just three
:14:51. > :14:56.days before his death. His estate was worth around ?10,000, which is
:14:57. > :15:01.almost ?800,000 in today's money. He leaves most of his possessions and
:15:02. > :15:04.the could copy rights to his literary works to his wife Sonia.
:15:05. > :15:08.That's not particularly surprising. What is perhaps surprising is that
:15:09. > :15:13.he only married Sonia a few months earlier. In this part of the world
:15:14. > :15:17.he makes provisions for his son, Richard Blair to pay for his
:15:18. > :15:20.education. Orwell had been unable to have children of his own hechl and
:15:21. > :15:29.his first wife had adopted Richard when he was just a baby.
:15:30. > :15:36.Now a 21, and taking Richard home to his childhood home in the Hebrides.
:15:37. > :15:40.My father and his wife had indicated for some time that they would like
:15:41. > :15:47.to have a child, and I became his adopted son. But then, tragedy
:15:48. > :15:54.struck. Orwell's wife Eileen died of a heart attack. Richard was just ten
:15:55. > :15:59.months old. He said, what are you going to do? How are you going to
:16:00. > :16:06.look after this small child? Apparently, he said, I will keep
:16:07. > :16:11.this child. He is my son. To spend time with his new son far away from
:16:12. > :16:20.public life, Orwell rented a farmhouse on the Scottish island of
:16:21. > :16:25.Jura. We would go down to the shore. He had a little boat, and we would
:16:26. > :16:29.go fishing. His nephews and nieces used to come up every summer and
:16:30. > :16:35.stay, so the house was always full of sound and laughter and general
:16:36. > :16:38.merriment. But life on Jura was an old play. After a few years on the
:16:39. > :16:41.island, Orwell's health was failing, and he was under pressure
:16:42. > :16:47.to deliver what would be his last novel, 1984. This was where he sat
:16:48. > :16:59.at his desk, looking out of the window, typing his final novel. It
:17:00. > :17:03.didn't do his health and the good. Eventually, in 1949, he had to leave
:17:04. > :17:08.the island. Having finished the manuscript, he realised he was very
:17:09. > :17:12.ill. Orwell was treated at university College Hospital in
:17:13. > :17:16.London, and there, at his bedside, to everyone's surprise, he got
:17:17. > :17:23.married again to an old friend, Sonia Brown. Richard remained on
:17:24. > :17:29.Jura. We heard about his death. It was announced on the eight o'clock
:17:30. > :17:34.news on the 21st of January on the BBC home service, as it was in those
:17:35. > :17:42.days. The death is announced of the author George Orwell. Richard was
:17:43. > :17:49.only five when his father died, and Orwell left nearly everything to his
:17:50. > :17:53.new wife, rather than his son. She tried to fulfil his wish is to the
:17:54. > :18:00.best of her ability, but she very much wanted to keep me at arms
:18:01. > :18:04.length. So a bit of a strange relationship? Yes, it was.
:18:05. > :18:12.Unfortunately, in the mid-70s, she became ill. And she just didn't want
:18:13. > :18:18.me to be involved in anyway. But when Sonia died in 1980, she did the
:18:19. > :18:25.right thing. The literary estate came to me in its sole right. So all
:18:26. > :18:33.the copyright for those books came back? Everything comes back to me.
:18:34. > :18:39.Coming back is something special. This is my spiritual home. Can you
:18:40. > :18:43.feel the presence of your father? I guess I probably do. The ghost of my
:18:44. > :18:52.father is up there in the top left-hand window.
:18:53. > :18:59.I didn't realise he died so young, 46.
:19:00. > :19:05.Now, Nigella, you are known for the fantastic descriptions you give to
:19:06. > :19:08.food. It got us thinking. Could you remember the dish you were referring
:19:09. > :19:12.to from the words alone? I don't know. I have a feeling I might not.
:19:13. > :19:16.Carry on, try me. Here to help us, we have
:19:17. > :19:18.the dinner ladies of What are the most popular dishes
:19:19. > :19:30.at Foxhill? A roast dinner, hot pudding and
:19:31. > :19:36.sausage and mash. Lovely winter food. So Nigella, if you get two or
:19:37. > :19:41.more right, you can take away this apricots cake. Recognise it? I do,
:19:42. > :19:48.it looks beautiful. It is from your cookbook. Angellica made it. She is
:19:49. > :19:56.a whiz in the kitchen. Beckie, can we have the first description? Am I
:19:57. > :20:03.going to be embarrassed? Look at those gorgeous golden globules. I
:20:04. > :20:10.must have been digging out some chicken stock. I seem to remember it
:20:11. > :20:20.was fat and chicken. Think marmalade? Marmalade? Is it my
:20:21. > :20:31.marmalade pudding cake? Let's see. Look at these gorgeous golden
:20:32. > :20:38.globules. It was the marmalade pudding cake, made into a trifle. So
:20:39. > :20:42.half a point. But the thing is, I am not scripted when I do my TV
:20:43. > :20:50.programmes, so those are a long time ago. Let's go to Lisa. I am being
:20:51. > :20:56.beautiful and defensive here! The top will be set, just, but
:20:57. > :21:02.underneath will be a hint of an inner thigh wimple. The best
:21:03. > :21:08.description ever. That must be a cheesecake. Let's have a look. The
:21:09. > :21:18.top will be set, just, but underneath will be a hint of inner
:21:19. > :21:26.thigh wibble. And lastly, we have Natasha. Squadge them down a bit,
:21:27. > :21:40.mmm, they are yielding to my touch now. To me, I am just speaking!
:21:41. > :21:43.Squadge them down a bit... Unfortunately, we would go into
:21:44. > :21:49.EastEnders if we carried on. Let's have a look at what it is. Squadge
:21:50. > :21:57.them down a bit, mmm, they are yielding to my touch now. Tiramisu!
:21:58. > :22:08.A big thank you to our dinner ladies. You can take the cake. I
:22:09. > :22:16.will take a slice now, if I may. The dinner ladies deserve a slice as
:22:17. > :22:22.well. Nigella is of course known for mouthwatering deserts, but it is
:22:23. > :22:26.hard -- Halloween this weekend, so we will be hosting The Great British
:22:27. > :22:29.Scary Bake Off. And we want you to bake your scariest cakes. The once
:22:30. > :22:35.selected can appear on Friday's show and be judged by Paul himself. I
:22:36. > :22:41.will be Mary Berry. This made me laugh earlier! Slightly strange. So
:22:42. > :22:43.send pictures of your spooky sponges, gory gateaux or petrifying
:22:44. > :22:46.pumpkin pies to the usual address. These two photographs were taken
:22:47. > :22:49.100 years apart in the same place by We'll be talking to one of those
:22:50. > :22:52.photographers, whose family archive inspired the 2015 Poppy
:22:53. > :22:54.Appeal, after Ruth has followed the paper trail of another family
:22:55. > :23:09.business. Once this sludge has finished
:23:10. > :23:13.slurping around, it will be transformed into something that 40
:23:14. > :23:21.million of us wear with pride. It is wood pulp, and this is an old family
:23:22. > :23:25.business. Very old. It is run in Kendal in the Lake District by the
:23:26. > :23:32.great great-great-grandson of the founder. That is six generations.
:23:33. > :23:37.It's a paper mill. It was 1845 when the family bought it. Before then,
:23:38. > :23:42.each sheet of paper was made by hand. That slowly changed, and
:23:43. > :23:45.machines took over. Today, they say they roll out enough paper each year
:23:46. > :23:52.to wrap around the world several times. We have been here for 170
:23:53. > :23:57.years, the Jewish and five monarchs and 55 prime ministers. -- the
:23:58. > :24:02.duration of five monarchs. Has it been an easy ride? Anything but
:24:03. > :24:08.easy. The mill here is burnt down twice. We have had two world wars,
:24:09. > :24:13.unrelenting competition. But there is one thing that we have been
:24:14. > :24:21.making every year for all of my life, and I hope for many decades to
:24:22. > :24:24.come. So what is it? I'm heading towards the factory laboratory to
:24:25. > :24:35.help to create secret ingredients that turn that sludge into this.
:24:36. > :24:39.That is the colour I am going to add. There are lots of different
:24:40. > :24:44.chemicals and dies to make sure that the colour doesn't bleed. The last
:24:45. > :24:47.thing you want is if you have the colour here, you don't want to see
:24:48. > :24:52.that colour transferring onto your clothing. So it has to hold its
:24:53. > :25:03.colour when it is dry, but also even if it pours with rain and you are
:25:04. > :25:08.soaked outside. Goodness me. Just in those seconds, something that can
:25:09. > :25:22.hold. Even though it is wet, nothing. I am back from the lab with
:25:23. > :25:25.a dye. In it goes. They have made the paper exclusively since the
:25:26. > :25:33.1970s, but they make no profit, for a reason. We are incredibly proud
:25:34. > :25:38.that we are helping, in a small way, the country remember what went on so
:25:39. > :25:44.long ago. It's also personal for me. My great-grandfather fought in
:25:45. > :25:50.the war, and he, like many others, had an awful time. It was dreadful.
:25:51. > :25:54.He is writing from the Western front with his view of it. "The trees are
:25:55. > :25:59.half blown away, and there isn't a sign of a living thing. It's an
:26:00. > :26:07.absolute streak of hell, 400 miles of it running right across". It
:26:08. > :26:12.really affected him. Obviously, the war did come to an end and there
:26:13. > :26:18.were celebrations of that here, but he was never the same. It affected
:26:19. > :26:23.him for the rest of his life. The mill is busy making the poppy
:26:24. > :26:28.paper. The liquid is being dried, pressed and rolled, and by the end,
:26:29. > :26:35.the pulp has become a product that will raise a fortune. Once finished,
:26:36. > :26:47.the great rolls of paper are brought here to be cut into thin strips for
:26:48. > :26:51.the poppies. 55 miles of them. Then it comes here to the British Legion
:26:52. > :26:56.factory in Kent. The work goes on through the year, and it's hoped the
:26:57. > :26:57.poppies will raise about ?14 million.
:26:58. > :27:05.Tom, these images behind us are cropping
:27:06. > :27:08.up on billboards across the country as part of the 2015 Poppy Appeal,
:27:09. > :27:14.but your involvement in the campaign was completely by chance, wasn't it?
:27:15. > :27:19.It was complete coincidence. The British Legion were looking for an
:27:20. > :27:23.old studio to take pictures to link together modern and old servicemen,
:27:24. > :27:27.and we have a Victorian studio that we still use, using the same
:27:28. > :27:32.techniques when necessary. We have an archive going back to 1850, so we
:27:33. > :27:35.could find First World War soldiers, bring in the modern soldiers, put
:27:36. > :27:39.them in front of the same background, and away we went. And we
:27:40. > :27:44.have these wonderful pairs of images. And you used the same
:27:45. > :27:51.techniques as your grandfather. For this, I did. The 100-year-old camera
:27:52. > :27:56.stood up to it, as did the 100-year-old background. So when you
:27:57. > :28:02.found the camera, were you confident that you could get it working? No.
:28:03. > :28:06.But to be honest, there is little to go wrong. It is fragile, but like
:28:07. > :28:13.any camera, it is a box with a lens at the front and a film at the
:28:14. > :28:16.back. It created some fantastic images. How much did you know about
:28:17. > :28:21.the soldiers and sailors who had come into your grandfather's studio?
:28:22. > :28:28.Very little. In our ledgers, we have a 1 line entry, which is a number, a
:28:29. > :28:30.date and a name. We think they are private portraits that families
:28:31. > :28:35.commissioned before their sons went off to war. Well, we put the
:28:36. > :28:41.photographs up on Facebook this afternoon, and we were contacted by
:28:42. > :28:44.the niece of this fella. He is called Private Arthur Vernon Mott,
:28:45. > :28:48.and she e-mailed to say he survived the war and went on to have two
:28:49. > :28:52.children, including Barbara, who is now 89.
:28:53. > :28:54.Thanks, Nigella. Her recipe book, Simply Nigella, is
:28:55. > :29:04.out now, and the new series starts next Monday on BBC Two at 8.30pm.
:29:05. > :29:08.The chocolate cake is to die for! It is lovely to be back on The One
:29:09. > :29:09.Show. Tomorrow, we'll both be talking
:29:10. > :29:11.Cuffs with Amanda Abbington and Ashley Waters, and films with
:29:12. > :29:14.Simon Mayo and Mark Kermode.