0:00:05 > 0:00:08Welcome to the world of Epic...
0:00:08 > 0:00:10Sit back, shut yourself in
0:00:10 > 0:00:13and get ready to become Epic At Everything.
0:00:16 > 0:00:19Welcome to your Quick Blast of epicness.
0:00:19 > 0:00:21So what we waiting for? Let's do this!
0:00:27 > 0:00:28First up -
0:00:28 > 0:00:30fancy jumping over strategically-placed obstacles?
0:00:30 > 0:00:33Whilst riding a horse? Who wouldn't?
0:00:34 > 0:00:36Hi, I'm Gemma and this is Dillus,
0:00:36 > 0:00:38and we're going to show you how to jump a fence.
0:00:40 > 0:00:44Meet Gemma Wright, all-round horsey lady but very nifty at showjumping.
0:00:44 > 0:00:46Check this out.
0:00:46 > 0:00:48And this.
0:00:48 > 0:00:50And this.
0:00:50 > 0:00:52Epic!
0:00:52 > 0:00:55Like any sport, horse riding can potentially be dangerous,
0:00:55 > 0:00:58so make sure you take lessons from a qualified instructor
0:00:58 > 0:01:00and that you know the basics before you attempt to jump.
0:01:00 > 0:01:05Follow Gemma's example, don't jump until you're ready. Safety first.
0:01:05 > 0:01:08Boots, helmet, body-protector - let's do this!
0:01:08 > 0:01:11Before you start to jump, you need to make sure
0:01:11 > 0:01:13you and the horse are properly warmed up.
0:01:15 > 0:01:17So we're going to start off with a small cross pole.
0:01:17 > 0:01:20Make sure you aim for the middle and look straight ahead.
0:01:20 > 0:01:24And when you want him to take off, just squeeze with your lower leg.
0:01:24 > 0:01:27Let's have a look at that again. Textbook!
0:01:27 > 0:01:30When you jump the fence, you want to maintain a central leg position.
0:01:30 > 0:01:32You don't want your leg to swing back and kick the horse,
0:01:32 > 0:01:36and you also don't want your body weight to lean and land on his neck.
0:01:36 > 0:01:37And once you've mastered all of that,
0:01:37 > 0:01:39you can move on to bigger and higher fences.
0:01:39 > 0:01:41Right, let's jump.
0:01:42 > 0:01:44Boom!
0:01:44 > 0:01:47Woo-hoo!
0:01:47 > 0:01:51- Horses - they're epic. - That is how you jump a fence.
0:01:51 > 0:01:53On a horse.
0:01:56 > 0:01:59Right, that's the first stop on the Epic Express done.
0:01:59 > 0:02:03But, fear not, the ride continues. Bored of French lessons at school?
0:02:03 > 0:02:05Then try learning a new way to communicate
0:02:05 > 0:02:07through the medium of sign.
0:02:08 > 0:02:12I'm Matt, and I'm going to tell you how to sign, "Hi, how are you?"
0:02:12 > 0:02:17This guy is a sign-tastic superstar. Watch and learn.
0:02:17 > 0:02:19First, to say, "Hi"
0:02:19 > 0:02:22all you have to do is wave at the person you're signing to.
0:02:22 > 0:02:24- All right, fella? - To sign, "How are you?"
0:02:24 > 0:02:26you put both your hands flat to your chest
0:02:26 > 0:02:29- and bring them both out with your thumbs up.- Understood.
0:02:29 > 0:02:33- Put them both together and you've got, "Hi, how are you?"- Dead easy.
0:02:33 > 0:02:37And that was how to sign, "Hi, how are you?"
0:02:37 > 0:02:39I'm good, Matt. Thanks for asking.
0:02:39 > 0:02:42On we go, and this is going to send the epic-ometer readings subzero.
0:02:42 > 0:02:44Super cool.
0:02:47 > 0:02:50I'm Aaron Craze and I'm going to show you how to make
0:02:50 > 0:02:51your very own ice cream.
0:02:51 > 0:02:55Yes! Making your own ice cream, the coolest of all desserts.
0:02:55 > 0:02:58Literally. But how do you make it?
0:02:58 > 0:03:02OK, for this recipe you're going to need, some ice cream cones...
0:03:11 > 0:03:14- ..some vanilla. - One tablespoon of extract.
0:03:14 > 0:03:15And you need a bit of flavour.
0:03:15 > 0:03:18I'm going to use popcorn. You can use whatever you like.
0:03:18 > 0:03:21So, what we need to do first is get the milk,
0:03:21 > 0:03:24the cream and vanilla essence in a pan and heat it up.
0:03:24 > 0:03:26So let's go.
0:03:26 > 0:03:29Get an adult to help. Do you want a fire in your house? Didn't think so.
0:03:29 > 0:03:32I'm going to warm this up and it needs to come to a boiling point,
0:03:32 > 0:03:34then you need to simmer it down, OK?
0:03:34 > 0:03:37Just so all the flavours come together.
0:03:37 > 0:03:40So, leave that to cool and fill another pan with hot water.
0:03:40 > 0:03:43And now we need to put the egg on top of the boiling water
0:03:43 > 0:03:45and pour in the sugar.
0:03:47 > 0:03:51OK. Now we need to make sabayon. That's what the French call it.
0:03:51 > 0:03:54Basically, it's just fluffy, eggy sugar.
0:03:57 > 0:03:59If you haven't got one of these electrical whisks,
0:03:59 > 0:04:01you can just use a hand whisk.
0:04:01 > 0:04:05It's doubling in size and it's getting light and fluffy.
0:04:05 > 0:04:09And that's exactly what we want.
0:04:09 > 0:04:11Now I can pour everything into the cream.
0:04:11 > 0:04:14In goes the egg and sugar mix.
0:04:14 > 0:04:16Now we're going to put in some popcorn.
0:04:16 > 0:04:19Stir, and put it to the side to cool.
0:04:19 > 0:04:20Now the mix has cooled down,
0:04:20 > 0:04:24all we have to do is put it into a container, freeze it, and voila,
0:04:24 > 0:04:26we have ice cream.
0:04:26 > 0:04:30So, you still need to stir it every hour,
0:04:30 > 0:04:32because when you make an ice cream,
0:04:32 > 0:04:35it needs to move and circulate while it's freezing.
0:04:35 > 0:04:37Remember that - every hour.
0:04:38 > 0:04:40Cup of tea.
0:04:40 > 0:04:42That's one hour gone.
0:04:42 > 0:04:45Stir it again and repeat every hour.
0:04:45 > 0:04:48After three hours...it's ready.
0:04:48 > 0:04:49It might take longer.
0:04:49 > 0:04:52All I have to do now is put it into a cone.
0:04:52 > 0:04:57Dip it in more popcorn for...extra popcorn.
0:04:57 > 0:05:00And that is how you make your own ice cream.
0:05:00 > 0:05:04Cheers, Aaron. So, there you have it.
0:05:04 > 0:05:06Your Quick Blast of epicness.
0:05:06 > 0:05:11Now, go forth and be epic... at everything!
0:05:11 > 0:05:14Subtitles by Red Bee Media Ltd