27/10/2015 The One Show

Hello and welcome to the One Show with Angellica Bell...

To introduce tonight's guest we thought we'd ask one

Someone who really knows their onions.

I'm Andreas. For 20 years I've looked after this very, very special

lady. It's fair to say she's the ever green this greengrocers.

APPLAUSE. How did that happen? We have our

ways. You give him a massive thank you in your book. He's not just your

greengrocer, is he What else is he? We heard he was your removal van -

not van, man! Well... Well, he has helped me. He bigged up his part.

No, he was great. He is great. His fruit and veg is great. He loves

what he does. Does he pick out the best fruits and vegetables for you?

I think he does that for all his customers. That's why people go

there. I talk about I go to the fish monger. I feel when I cook, apart

from anything else, I kind of drive them mad on the phone. I'm always

phoning up with questions. When is this coming in? When can I get that.

I feel that they contribute enormously. Community as well. Yeah.

A lot of people help in different ways. I like it that these are

people who love food and who love what they do. They spend their lives

getting up at the crack of down so that they've got great food to sell

and share. I'm sure you would have been on the phone loads. Have you a

book and a grand new series. Which we will talk about in a moment.

With the help of the dinner ladies of

Bradford's Foxhill Primary School who will be setting Nigella a

challenge based on her famously exotic descriptions of her food.

It's been suggested in a recent report that people of a

certain age might be over indulging when it comes to the evening tipple

The difficulty is persuading the drinkers that they should be

Problem drinking. Not normally something you would associate with

older people. According to the latest research, retired couples are

overdoing it. Many of them couldn't care less. At our age, we don't give

a (BLEEP) about it. We are spending a week filming with three couples.

We will be following Nora and Doni thechl have ant an active social

life. Steve and Catherine like to keep their home well stocked. This

is my man's fridge. They are keeping a diary of of their drooinging. -

drinky. Frank and Anne have pulled the short straw. We have challenged

them to quit booze for seven-long days. A week? We could manage a

week. We will keep an eye on them all. Researchers looked at

information provided by GPs and came to the conclusion that one in five

of the over 65s was drinking an unsafe amount of alcohol. The advice

is for women to drink no more than two to three units per day. One

medium glass of wine. Three to four units for men. A pint-and-a-half of

beer. Some doctors say older people should drink no more than

one-and-a-half units a day because of the greater risk of high blood

pressure, strokes and cancer. Let's check on our pensioners. Norah and

Donny admit they drink every day. That's our measure of wine. But they

do water it down. A drop of tonic. That way we can have more drinks.

He got knocked out of Strictly, didn't he? Do you know why? No. Had

showed his tattoos. Oh, come off it! Meanwhile, in the dry household.

Frank and Anne have cut down on drinking this year as part of a diet

and health kick. -- Annie. What shall we do now? For Catherine and

Steve it is wine and beer tonight. Oh, and a couple of glasses of port.

Maybe just another one. Halfway through their challenge, how are

Frank and Annie coping with their booze ban. This is their fourth day.

They have succumbed to temptation. I have to find out? First, a quick

snoop in their bins. What the hell? ! Hang on! Time to confront Frank

with the evidence. Now, look, I found this in your bin. What does it

mean? It means drinking, doesn't it? That was the last supper, John, on

Saturday night. We had a whole bottle between us. Since then, not a

drop. You promise me? That's the truth. They still have a few more

days to stay dry, but the results are in for Steve and Catherine. In

one week they drank, nine bottles of wine. Eight pints of beer and some

port and brandy. That's 115 units between them. About three times the

couples recommended limit. Putting them squarely in health risk

territory. Catherine and Steve have gone off to Spain. We can't confront

them with this evidence. Oh, but we can. I'm going to call them on this.

Right, look, you drank three times over the official recommended

amount. You're looking pretty good. What do you think about that advice?

At the moment, with our drinking we believe we're responsible in that we

can get up every morning, without a hangover. We can go out walking. We

can have a good I love begin time. Guinness in. Guinness is good for

you. The point about Steve and Catherine, it's very difficult to

tell people to stop if they feel all right. They do feel healthy. They

feel socialable. They like drinking. They can't see an immediate reason

for them to stop. That's what makes it so difficult. We've been filming

Nora and Donny for a week. Now we can check on how they've got on. Our

camera spotted them drinking three bottles of 11% wine each. Nudging

Donny over his limit. Norah is approaching double hers. At my age,

why worry. Why You feel it's worry. Like bicycling down hill. Your'

doing OK? Is Yeah. At 84, why not. I'm pleased to say Frank and Annie

did manage to stay off the booze for a whole week. They plan to continue

drinking less, especially at home. Fortunately, I have iron

self-control. All this talk of booze, I fancy a small one, just a

tiny one. Tiny, tiny, tiny one. Cheers. We scraped John off that

bench, brought him here this evening. Help's OK now. Nice to see

you, John. Very nice to be here. What are your habits of the evening,

do you like a tipple or abstain? I don't think of it Assab staining,

I'm not much of a drinker. I've never been someone who opens a glass

of wine at the end of the day or has a drink. I'm not very good at. It

I'm more of an eater than a drinker. It doesn't, I have to say, if I'm at

home it doesn't occur to me to have a drink. If I'm on my own. I prefer

food. Frank and Annie abstained? They have done extremely well. There

have been problems. On the first day after they had given up for a week,

birthday party. Daughter's birthday. All right? But, I have to report,

only a glass of white wine each, they say. They good. Now, tonight

Annie's birthday. OK. It's tricky. They are watching this. They know

what I'm going to say! Right. Hold back. They said white wine, I said

OK. It's not just older people who should watch their consumption it

should be across the board, shouldn't it? It's a case of

self-regulating before the GP steps in and takes your stash? All the

people said if they had been told by the GP, you go on drinking you will

have really serious problems, then they would give up. They don't say

that. The GPs don't say that. Do you think that's the truth? In a way

people often are told things are bad for them and they don't give up? If

a GP says you have a week to live or a few months. One of my friends was

told, a few more months of this and you're in real trouble. He stopped.

Did he? Yeah. Thank you so much. We could talk about it all night.

Moderation in all things is the key. If we've ruined

your plans to quench your thirst this evening we're sorry, but we do

have something that's guaranteed to get your mouth watering -

Nigella's back with a new series. I roast them on a tin with a wire

rack so the excess fat drips down. Still, it's that fat that gives them

all the flavour. That lip-smacking stickiness. I'm going to dig in, I'm

afraid. These are so good. I feel I'm entitled. You are!

APPLAUSE It's lovely to see you back on the television. Thank you. The

new book and the new series is called Simply Nigella. That is

right. How simply are the recipes in this book? If we take this vegan

chocolate cake, for example. It has a surprise at the end. That's very

simple. It's a question of stirring things in a bowl, you know, with a

wooden spoon and putting it in a cake tin. A book for everybody this

one? You have some. If I bake I don't want to eat the cake. I don't

want to eat what I cook. That looks very nice. Yes, my recipes are

simple because I have no great expertise or gifts. I. I'm a home

cook. I'm not even someone who does fancy food often. Food doesn't have

to be fancy to be good. No, it doesn't. Simple food is the best

food. This is fantastic. Good. I had to do this because... In The Tenant

of Wildfell Hall I have a few, I'm not gluten-free or dairy-free when I

have people for super there is a big contingent of gluon or dairy-free

people. I might make cakes they would like to eat. This was in fact

because a friend of mine, he is a vegan came over. I wanted to d a

vegan feast for him. I've been making this for family birthdays or

when I need an occasion cake because it's easy and you can - I often put

it in a foil thing and take it to people's houses. It's easy. It isn't

because - I like the fact that things don't have to stay defined.

It's a vegan cake. You don't have to be vegan to eat it. It's gorgeous. I

don't know how it works, it works. It does work. It' lovely. You say

your cook books are a snapshot of your life. In your introduction you

say it's about playfulness and the other word was hopefulness. Is that

what this book is about for you It's about taking stock. It shares

something with my first book. Reflecting on why I take please sure

on food. Why I think it's important in life. Why I think cooking is as

important as the eating. It's not enough to be able to cook something

that people say - that's delicious. You have to feel good when you make

it and help you decompress. Life is quite frenetic. You don't want

something that will add to the stress in the kitchen. It's really

about enjoying the moment. I feel that cooking is my form of

meditation. You have to be there doing it. The challenge is not so

great that I feel stressed, but nevertheless I've got to keep an eye

on it and be focused on it so it works. I feel that, for me, is my

way of being in the moment. We are pleased you are here, even for this

chocolate cake, it's nice. Everybody there wants a slice. Calm down you

will get some later. YES! When it came to food,

the author George Orwell was an easy dinner party guest with

his view that, in his words, "a human being is primarily a bag

for putting food into." His personal life was altogether

more complex though, Today, I'm going in search of the

will of one of Britain's most important writers. His name was Eric

Arthur Blair. He is better known as George Orwell. Is it Orwell achieved

world renowned with a host of classic, including 1984. He died

from tuberculosis in 1950 at the age of 46. He wrote this will just three

days before his death. His estate was worth around ?10,000, which is

almost ?800,000 in today's money. He leaves most of his possessions and

the could copy rights to his literary works to his wife Sonia.

That's not particularly surprising. What is perhaps surprising is that

he only married Sonia a few months earlier. In this part of the world

he makes provisions for his son, Richard Blair to pay for his

education. Orwell had been unable to have children of his own hechl and

his first wife had adopted Richard when he was just a baby.

Now a 21, and taking Richard home to his childhood home in the Hebrides.

My father and his wife had indicated for some time that they would like

to have a child, and I became his adopted son. But then, tragedy

struck. Orwell's wife Eileen died of a heart attack. Richard was just ten

months old. He said, what are you going to do? How are you going to

look after this small child? Apparently, he said, I will keep

this child. He is my son. To spend time with his new son far away from

public life, Orwell rented a farmhouse on the Scottish island of

Jura. We would go down to the shore. He had a little boat, and we would

go fishing. His nephews and nieces used to come up every summer and

stay, so the house was always full of sound and laughter and general

merriment. But life on Jura was an old play. After a few years on the

island, Orwell's health was failing, and he was under pressure

to deliver what would be his last novel, 1984. This was where he sat

at his desk, looking out of the window, typing his final novel. It

didn't do his health and the good. Eventually, in 1949, he had to leave

the island. Having finished the manuscript, he realised he was very

ill. Orwell was treated at university College Hospital in

London, and there, at his bedside, to everyone's surprise, he got

married again to an old friend, Sonia Brown. Richard remained on

Jura. We heard about his death. It was announced on the eight o'clock

news on the 21st of January on the BBC home service, as it was in those

days. The death is announced of the author George Orwell. Richard was

only five when his father died, and Orwell left nearly everything to his

new wife, rather than his son. She tried to fulfil his wish is to the

best of her ability, but she very much wanted to keep me at arms

length. So a bit of a strange relationship? Yes, it was.

Unfortunately, in the mid-70s, she became ill. And she just didn't want

me to be involved in anyway. But when Sonia died in 1980, she did the

right thing. The literary estate came to me in its sole right. So all

the copyright for those books came back? Everything comes back to me.

Coming back is something special. This is my spiritual home. Can you

feel the presence of your father? I guess I probably do. The ghost of my

father is up there in the top left-hand window.

I didn't realise he died so young, 46.

Now, Nigella, you are known for the fantastic descriptions you give to

food. It got us thinking. Could you remember the dish you were referring

to from the words alone? I don't know. I have a feeling I might not.

Carry on, try me. Here to help us, we have

the dinner ladies of What are the most popular dishes

at Foxhill? A roast dinner, hot pudding and

sausage and mash. Lovely winter food. So Nigella, if you get two or

more right, you can take away this apricots cake. Recognise it? I do,

it looks beautiful. It is from your cookbook. Angellica made it. She is

a whiz in the kitchen. Beckie, can we have the first description? Am I

going to be embarrassed? Look at those gorgeous golden globules. I

must have been digging out some chicken stock. I seem to remember it

was fat and chicken. Think marmalade? Marmalade? Is it my

marmalade pudding cake? Let's see. Look at these gorgeous golden

globules. It was the marmalade pudding cake, made into a trifle. So

half a point. But the thing is, I am not scripted when I do my TV

programmes, so those are a long time ago. Let's go to Lisa. I am being

beautiful and defensive here! The top will be set, just, but

underneath will be a hint of an inner thigh wimple. The best

description ever. That must be a cheesecake. Let's have a look. The

top will be set, just, but underneath will be a hint of inner

thigh wibble. And lastly, we have Natasha. Squadge them down a bit,

mmm, they are yielding to my touch now. To me, I am just speaking!

Squadge them down a bit... Unfortunately, we would go into

EastEnders if we carried on. Let's have a look at what it is. Squadge

them down a bit, mmm, they are yielding to my touch now. Tiramisu!

A big thank you to our dinner ladies. You can take the cake. I

will take a slice now, if I may. The dinner ladies deserve a slice as

well. Nigella is of course known for mouthwatering deserts, but it is

hard -- Halloween this weekend, so we will be hosting The Great British

Scary Bake Off. And we want you to bake your scariest cakes. The once

selected can appear on Friday's show and be judged by Paul himself. I

will be Mary Berry. This made me laugh earlier! Slightly strange. So

send pictures of your spooky sponges, gory gateaux or petrifying

pumpkin pies to the usual address. These two photographs were taken

100 years apart in the same place by We'll be talking to one of those

photographers, whose family archive inspired the 2015 Poppy

Appeal, after Ruth has followed the paper trail of another family

business. Once this sludge has finished

slurping around, it will be transformed into something that 40

million of us wear with pride. It is wood pulp, and this is an old family

business. Very old. It is run in Kendal in the Lake District by the

great great-great-grandson of the founder. That is six generations.

It's a paper mill. It was 1845 when the family bought it. Before then,

each sheet of paper was made by hand. That slowly changed, and

machines took over. Today, they say they roll out enough paper each year

to wrap around the world several times. We have been here for 170

years, the Jewish and five monarchs and 55 prime ministers. -- the

duration of five monarchs. Has it been an easy ride? Anything but

easy. The mill here is burnt down twice. We have had two world wars,

unrelenting competition. But there is one thing that we have been

making every year for all of my life, and I hope for many decades to

come. So what is it? I'm heading towards the factory laboratory to

help to create secret ingredients that turn that sludge into this.

That is the colour I am going to add. There are lots of different

chemicals and dies to make sure that the colour doesn't bleed. The last

thing you want is if you have the colour here, you don't want to see

that colour transferring onto your clothing. So it has to hold its

colour when it is dry, but also even if it pours with rain and you are

soaked outside. Goodness me. Just in those seconds, something that can

hold. Even though it is wet, nothing. I am back from the lab with

a dye. In it goes. They have made the paper exclusively since the

1970s, but they make no profit, for a reason. We are incredibly proud

that we are helping, in a small way, the country remember what went on so

long ago. It's also personal for me. My great-grandfather fought in

the war, and he, like many others, had an awful time. It was dreadful.

He is writing from the Western front with his view of it. "The trees are

half blown away, and there isn't a sign of a living thing. It's an

absolute streak of hell, 400 miles of it running right across". It

really affected him. Obviously, the war did come to an end and there

were celebrations of that here, but he was never the same. It affected

him for the rest of his life. The mill is busy making the poppy

paper. The liquid is being dried, pressed and rolled, and by the end,

the pulp has become a product that will raise a fortune. Once finished,

the great rolls of paper are brought here to be cut into thin strips for

the poppies. 55 miles of them. Then it comes here to the British Legion

factory in Kent. The work goes on through the year, and it's hoped the

poppies will raise about ?14 million.

Tom, these images behind us are cropping

up on billboards across the country as part of the 2015 Poppy Appeal,

but your involvement in the campaign was completely by chance, wasn't it?

It was complete coincidence. The British Legion were looking for an

old studio to take pictures to link together modern and old servicemen,

and we have a Victorian studio that we still use, using the same

techniques when necessary. We have an archive going back to 1850, so we

could find First World War soldiers, bring in the modern soldiers, put

them in front of the same background, and away we went. And we

have these wonderful pairs of images. And you used the same

techniques as your grandfather. For this, I did. The 100-year-old camera

stood up to it, as did the 100-year-old background. So when you

found the camera, were you confident that you could get it working? No.

But to be honest, there is little to go wrong. It is fragile, but like

any camera, it is a box with a lens at the front and a film at the

back. It created some fantastic images. How much did you know about

the soldiers and sailors who had come into your grandfather's studio?

Very little. In our ledgers, we have a 1 line entry, which is a number, a

date and a name. We think they are private portraits that families

commissioned before their sons went off to war. Well, we put the

photographs up on Facebook this afternoon, and we were contacted by

the niece of this fella. He is called Private Arthur Vernon Mott,

and she e-mailed to say he survived the war and went on to have two

children, including Barbara, who is now 89.

Thanks, Nigella. Her recipe book, Simply Nigella, is

out now, and the new series starts next Monday on BBC Two at 8.30pm.

The chocolate cake is to die for! It is lovely to be back on The One

Show. Tomorrow, we'll both be talking

Cuffs with Amanda Abbington and Ashley Waters, and films with

Simon Mayo and Mark Kermode.