We report on the stories that matter to you so if you have a story to share, get in touch.
- The One Show's Christmas Lights Test Duration: 02:33
- The One Show lighting up Christmas Duration: 02:43 11/12/2012
- The One Show meets The Rolling Stones: Keith Richards (part two) Duration: 02:14
- The Rolling Stones interview: Keith Richards (part one) Duration: 03:21
- The Rolling Stones interview: Mick Jagger (part one) Duration: 02:20
- The Rolling Stones interview: Mick Jagger (part two) Duration: 04:41
Rip Off Britain
If you've been a victim of online fraud report it to Action Fraud using their online reporting tool or call 0300 123 2040. They will give you a police crime reference number and pass on your case to the National Fraud Intelligence Bureau.
Angela and the Rip Off Britain team are wanting to hear about you, if you think you have been ripped off, scammed or short changed. Email The One Show at the usual address - Theoneshow@bbc.co.uk
BBC Grammar Test
On Wednesday's show (15 May 2013) we tried out the BBC grammar test. Why not give it a go yourself?
Hugh Laurie meets Chris Barber
In the week that Hugh Laurie’s new blues album is released, he’s made a film for The One Show in which he meets legendary British trombonist Chris Barber. One of Hugh’s musical heroes, Chris Barber is the man responsible for introducing many blues musicians to British audiences in the 1950s and 60s and subsequently influencing a generation of British pop bands. You can see Hugh’s film here, which also includes a performance with Hugh on piano and Chris on the trombone.
Calling Soham Carnival Queens!If you’re a former Carnival Queen please contact Carnival@soham.org
The Wild Chimpanzee FoundationFor more information on chimpanzees go to The Wild Chimpanzee Foundation's website: www.wildchimps.org
One Show Chilli Champion Cookoff
JEFF’S WINNING RECIPE
2 x good sized ox cheeks
800g Aberdeen angus 10% fat minced beef
2 x packs of dry cured smoked bacon lardons
2 x good quality fresh beef stock
100% cacao grate to taste pure
1 x tablespoon tomato puree
9 x fresh cherry tomatoes (Must be sweet and on the vine and the best quality and taste available)
2 x canned cherry tomatoes
1 x teaspoon hot chilli powder
1 x teaspoons mild chilli powder
1 x home dried chilli - or pinch chilli flakes
5 x fresh red chilli (not birds eye but the larger sized ones)
2 x canned kidney beans in chilli sauce
1 x carrot
1 x onion
2 x celery sticks
6 x large chestnut mushrooms
Large glass red wine (good quality New Zealand Merlot)
2 x fresh bay leaf
Small bunch flat leaf parsley
Few twigs of fresh thyme
Good pinch of dried wild thyme
1 x tablespoon plain flour
Several glugs olive oil
125g long grain rice per serving
25g frozen petit pois per serving
Grated mature cheddar cheese to taste
The recipe makes about 10 good sized servings but it needs to be made big to allow a good balance of flavour to develop.
MethodWash, peel, and rewash the vegetables and dice. Chop the herbs and dried chilli and deseed the fresh chilli and finely slice. Dice the ox cheeks and trim off any excess fat. In olive oil soften the onion, celery, carrot. Add the puree and cook for a few minutes then add the herbs, fresh chilli and tomatoes, stir and add to the cooking pot. Then add the canned kidney beans in chilli sauce, mushrooms, chilli powder, and black and white pepper to the pot. (No salt at this point the bacon may be salty.) Gently fry the lardons in their own fat, drain and add to the mix. In a little olive oil, sauté the mince until brown and again add to the chilli mix. Add the beef stock to the pot. Dust the ox cheek cubes in a little flour and fry until a good colour is achieved and then into the pot. Deglaze the pan with the red wine and flambé to remove the alcohol to give a rounder end flavour and pour into the cooking pot and give a good stir. Cover and cook in the oven for about 5 hours at 160C. Towards the end grate the chocolate into the chilli, combine, check the seasoning and adjust accordingly. When done transfer to a large container and allow to cool down. Refrigerate overnight for the best result. To serve boil some rice and blanch some peas, combine and season. Reheat the chilli in the oven and then add a knob of butter for increased richness. Place the rice in a bowl and make a well in the centre. Fill the well with the wonderful chilli and top with a little grated cheddar cheese. Enjoy with a good glass of red wine.
Zingy Chilli - Serves Four
500g extra lean minced beef
2 big juicy cloves of garlic - crushed
1 x dessert spoon coconut oil
400g tin of chopped tomatoes
130g tin of kidney beans, drained
1 x red pepper - deseeded and chopped
125g field mushrooms - roughly chopped
1 x handful dried mixed forest mushrooms
2 x dessert spoons tomato puree
2 dessert spoons mango chutney with chilli
2 dessert spoons aubergine and mango chutney
2 x dessert spoons chilli dipping sauce
1 x dessert spoon light soy sauce
1 x dessert spoon Worcestershire sauce
1 x dessert spoon balsamic vinegar
1 x dessert spoon wholegrain mustard
1 x teaspoon spiced chilli jelly
1 x teaspoon dried mixed herbs
1 x teaspoon cayenne
1 x teaspoon paprika
1 x teaspoon ground chilli powder
1. Using a large saucepan, melt the coconut oil and then add the minced beef and crushed garlic. Cook till the meat has turned brown.
2. Add the tinned tomatoes, red pepper, fresh mushrooms, dried mushrooms and stir well and bring to the boil and then reduce the heat so the mixture is simmering.
3. Add the tomato puree, both chutneys, chilli dipping sauce, light soy sauce, Worcestershire sauce, balsamic, mustard, chilli jelly, herbs, cayenne, paprika and ground chilli powder. Stir well.
4. Finally add the kidney beans.
5. Simmer well for about an hour and a half.
Serve with wholegrain rice, coleslaw and natural yoghurt.
2 x red Onions
1 x large onion finely chopped
2 x large onions pureed and juice extracted through a muslin cloth
5 x garlic cloves
1 x thumb sized piece of ginger finely chopped
4 x green jalapeno peppers
3 x large vine ripened tomatoes
2 x sticks cinnamon
4 x whole cloves
½ tsp ground mace
1 x tsp whole cumin seeds
3 x star anise
1 x tsp ground cumin
450g pinto beans cooked
1 x green bell pepper chopped
1 xtbsp tomato puree
750ml Mexican beer (preferably Negra Modelo)
Juice of 2 limes
2 x tblsp Worcester sauce
50g-100g South American chocolate finely grated
1 ½ lb shin of beef cut into large chunks
5 x tblsp extra virgin cold pressed rapeseed oil
2 x tblsp fresh chopped oregano
Shallots or baby onions
Vine ripened cherry tomatoes
Selection of chili peppers, scotch bonnet, jalapeno, Hungarian hot wax. Bhut Jolokia (Beware)
Heat 3 tablespoons of oil in a pan and add the red onions, 3 garlic cloves, ginger, tomatoes, chillies, cinnamon stick, cloves and mace. Caramelise in the oil and then add 2 tablespoons of water. Simmer for ten minutes then liquidise and pass through a sieve.
Brown the beef in stages, once browned deglaze the pan with 300ml of the beer. Reduce the beer by a half strain through a sieve and reserve. Add enough of the rest of the beer so you have 500ml.
Heat 4 tablespoons of oil in a pan. Add the Star anise and the cumin seeds. Fry gently then add the chopped onion and the rest of the garlic, sauté until soft. Add the ground cumin, fry gently before adding the tomato puree. Cook the tomato puree for about 5 minutes. Add the Worcestershire sauce.
Add the tomato and chilli sauce bring to the boil before adding the beef, season well. Add the beer and bring to the boil. Add the onion juice, the green pepper and the pinto beans. Cook for 1 hour then add the lime juice.
Simmer gently until the meat is tender for 1 ½ hours in total.
Check the seasoning. Add the chopped oregano.
When the beef is tender add the grated chocolate.
Garnish with caramelised shallots, caramelised vine ripened cherry tomatoes and sautéed chilli of your choice which can be served whole or chopped over the dish.
Serve with rice, tacos, sour cream, guacamole etc.
Behind the scenes