:00:20. > :00:24.Hello and welcome to The One Show, with Matt Baker. And Alex Jones..
:00:24. > :00:29.As we enjoyed a late burst of summer, tonight we are celebrating
:00:29. > :00:33.the shoreline of our great nation with stories from newborn puffins
:00:33. > :00:38.to finding a fortune on a beach in Dorset. Who better to bring the
:00:38. > :00:46.tang of salt to proceedings than fish campaigning, seafood loving
:00:46. > :00:54.Hugh Fearnley-Whittingstall! For you've got your sandals on. Fresh
:00:54. > :01:00.from the coast with my sandals. look very well. Thank you. Talking
:01:00. > :01:05.things see related, there's been a big step forward in your fish fight.
:01:05. > :01:09.Our campaign to end discards in European waters. We had good news
:01:09. > :01:13.in July, which is that the European Union fisheries ministers got
:01:14. > :01:19.together and said we will find a way to end discards. It is on the
:01:19. > :01:22.agenda. It is not a done deal, there will be a lot more talk and
:01:23. > :01:29.then in November we will pretty much know how they will do it and
:01:29. > :01:34.over what timescale. Sooner rather than later, hopefully. As we said,
:01:34. > :01:37.our films have a coastal fame and the first is about a young lad who
:01:37. > :01:43.made a need it -- an amazing discovery in Dorset. Marty Jopson
:01:43. > :01:49.investigated. This is Hengist Braehead, just south if
:01:50. > :01:54.Christchurch in Dorset. It was the scene of a rather unusual discovery.
:01:54. > :02:01.Charlie and Alec, what were you doing on the beach? Taking our dog
:02:01. > :02:05.for a walk. Charlie was picking up bits and pieces. He keep -- came
:02:05. > :02:11.across a piece of amber Grist. found this lump, what did you think
:02:11. > :02:15.it was? I thought it was another piece of rubbish. We took it home
:02:16. > :02:22.and had a look at some pictures on the internet. It is really light.
:02:22. > :02:25.It is quite waxy and weird. There's not many things it can be. It's not
:02:25. > :02:31.flocks are more jetsam. It is something unusual. Everybody says
:02:31. > :02:35.it is worth a lot of money, but until that happens... It is quite
:02:35. > :02:41.rare to find Ambergris on our shores. The last discovery was on a
:02:42. > :02:47.Welsh beach in 2008. And at risk is also known as whale vomit because
:02:47. > :02:51.it starts its life as a secretion inside the stomach of the sperm
:02:51. > :02:56.whale Andover years of sun and sea water it gradually gets harder and
:02:56. > :03:03.harder until you end up with this. Ambergris is used in the perfume
:03:03. > :03:08.industry. It is also apparently an aphrodisiac. Charlie wants to make
:03:08. > :03:11.sure his floating gold is the real deal so we have travelled to the
:03:11. > :03:17.Sea Life Centre in Brighton where marine biologist Kerry Perkins will
:03:17. > :03:24.be able to carry out a few tests. What do you think? Let's have a
:03:24. > :03:34.smell. Have you smelted? Yes. does it smell like? Musty. You're
:03:34. > :03:34.
:03:35. > :03:39.right. How well does it? Quite young. About five years. How does
:03:39. > :03:44.the age affect the quality and the smell? As it matures, a bit like a
:03:45. > :03:48.fine wine or cheese, the smell gets sweeter and sweeter. If it was 20
:03:48. > :03:55.years old, it would smell like perfume and it would be worth a lot
:03:55. > :04:02.more. Some perfumery is one particular smells. It what his
:04:02. > :04:08.next? We need to do another test. Ambergris is very, very interesting.
:04:08. > :04:13.It has quite a lonely equivocation point. You can do it at 60 Celsius.
:04:13. > :04:23.If you put a hot needle on it at 100 degrees, it goes smoky and it
:04:23. > :04:23.
:04:23. > :04:30.produces a thick smoke. Look at that! It has melted a bit. That is
:04:30. > :04:34.exactly what we would expect to see. Charlie, it looks like it is
:04:34. > :04:40.definitely improbably, as far as we can tell, and progress. Are you
:04:40. > :04:49.pleased? Yes. Do you think you will sell it? Yes. What would you do
:04:49. > :04:55.with the money? I would spend it on an indoor Animal House. Fantastic!
:04:55. > :04:59.What a good boy and a good forehead. Have you ever heard of Ambergris?
:04:59. > :05:04.Yet. Extraordinary stuff. I know a man who were looking for it on the
:05:04. > :05:09.coast of Kenya with the spaniel whom he trained to sniff it. He was
:05:09. > :05:15.convinced he would make his fortune, but he didn't find any! He even a
:05:15. > :05:20.dog was no good. He would rather have had a truffle. What is the
:05:20. > :05:24.strangest thing you have found on a beach? I once found my own boat
:05:24. > :05:30.took several months... I was trying to put a lobster off the boat and
:05:30. > :05:35.it slipped out of my hand. Were you looking for it? And not at all. I
:05:35. > :05:38.stumbled on it on the bench -- beach months later. We would like
:05:38. > :05:46.to you know if you have found anything interesting on the beach
:05:46. > :05:50.this summer. You can e-mail us. are here to chat about your new
:05:50. > :05:55.book, Three Good Things On A Plate. Why do you think three is the magic
:05:55. > :06:00.number? We know that three is the magic number. Whether it is in
:06:00. > :06:06.religion. But in food it works all the time. Ham, egg and chips.
:06:06. > :06:10.Rhubarb crumble and custard. Mozzarella, avocado, tomato. The
:06:10. > :06:15.reason I think it works so well is because three gives you a great
:06:15. > :06:19.opportunity to play with tastes and textures together. It might be
:06:19. > :06:23.something crisp, something sweet and something tart or something
:06:23. > :06:27.crumbly, something creamy and something fruity. You can play
:06:27. > :06:31.around with those ideas endlessly and have a huge amount of fun.
:06:31. > :06:37.can't tell you how delighted I was when I saw you outside with a
:06:37. > :06:42.little bag, you had been cooking. This is what you have produced.
:06:42. > :06:48.have a starter, main and desert. have a salad meet thing. This is
:06:48. > :06:52.roasted squash with ricotta. And air-dried ham. You get the
:06:52. > :06:58.sweetness of the squash, the salty tang of the hammer and the creamy
:06:58. > :07:02.ricotta. Mackerel and boy leafage goes very well with the sharpness
:07:02. > :07:10.of orange, but you have the aromatic crunch of the ceremony --
:07:10. > :07:14.celery. How many of the three good things did you getting your mouth?
:07:14. > :07:19.You don't think about putting celery with mackerel. I used to do
:07:19. > :07:23.it with fennel and I just tried celery for a change. You get a
:07:23. > :07:31.similar aromatic crunch. That is lovely. This is home-made lemon
:07:31. > :07:35.curd. Lemon curd, yoghurt and fresh blueberries. It is my way of doing
:07:35. > :07:41.simple, easy food. Things that don't fit together well, that don't
:07:41. > :07:44.take a lot of time to prepare. They can end up tasting very exciting.
:07:44. > :07:51.what should we definitely avoid? What three things would be the
:07:51. > :07:57.worse things to put together on a plate? Chocolate, catch up and
:07:57. > :08:01.anchovies. -- ketchup. The I've had worse in the sand which! Speaking
:08:02. > :08:05.of three, you have another special called Three go mad, a River
:08:05. > :08:13.Cottage special. We've done a couple of these over the summer and
:08:13. > :08:16.we will do a couple more in the autumn. It has a lot of fun. It
:08:16. > :08:19.started with the Channel 4 mash-ups project in the new year when we
:08:19. > :08:24.hosted the news team from Channel 4. They shuffle dawn of the programmes
:08:24. > :08:28.around and we ended up with the Channel 4 News team. We thought
:08:28. > :08:32.taking people who have got... We know them well and we have have
:08:32. > :08:37.them in our living rooms, but they don't know a great deal about food.
:08:37. > :08:42.They don't spend a lot of time in a rural environment. Shaking some
:08:42. > :08:46.good country sense into them. you are with three comedians.
:08:46. > :08:51.a good opportunity for me to gauge your skill levels. You are leaving
:08:51. > :09:00.us to Kurt? With no instruction? Yes. You look really nervous. It
:09:00. > :09:10.will be fine. No. He does not that hard. That is cruel. A I've driven
:09:10. > :09:11.
:09:11. > :09:16.a car, but I've never made one. Robert Webb and Ruby Wax. Hell
:09:16. > :09:21.seriously did they take it? very! To begin with there were
:09:21. > :09:28.unfairly riotous, but they settle down and in the end I think they
:09:28. > :09:32.learned a lot. Lee Mack was released leaked -- sweet. He
:09:32. > :09:38.couldn't believe he could go out into the garden and eat peas. He
:09:38. > :09:42.got a childish thrill out of that. He is a beans on toast fiend. We
:09:42. > :09:48.educated him with broad beans and a little bit of bacon. I could do
:09:48. > :09:56.with a few days in River Cottage. Your phone! It is Lee Mack.
:09:56. > :09:59.busy! Three Good Things On A Plate is out on Thursday. It is time to
:09:59. > :10:04.head up to Scotland for the first of three films exploring the
:10:04. > :10:10.stunning sea lochs. The John Sutton was the lucky man and it didn't
:10:10. > :10:20.take him long to set sail for Loch Fyne. -- John Sergeant. The rugged
:10:20. > :10:22.
:10:22. > :10:32.shores of Scotland's wild west A place of dramatic mountain
:10:32. > :10:33.
:10:33. > :10:36.scenery. Wildlife. And our very own fiords. The sea lochs. Long, deep,
:10:36. > :10:40.crooked fingers of the North Atlantic that poke into the
:10:40. > :10:50.Highland landscape. And to my mind, the best way to see them is from a
:10:50. > :10:51.
:10:51. > :11:01.I've been chartering boats like this for a week every summer for
:11:01. > :11:02.
:11:02. > :11:07.the past 20 years. Today I'm sailing the elegant 46 ft bonito.
:11:07. > :11:13.This is Loch Fyne, there towards the sea, that is the Isle of Arran,
:11:13. > :11:17.that is the Mull of Kintyre. Loch Fyne, very fine! Fishing these
:11:17. > :11:22.waters still provides a good living, but they catch landed at the
:11:22. > :11:27.picturesque harbour in Tarbert has changed. From a time of sailing
:11:27. > :11:33.ships, this was part of the great herring industry. The herring have
:11:33. > :11:37.long since gone, but seafood still underpins the local economy.
:11:37. > :11:41.Luxuriously langoustine has now replaced low-value herring. For
:11:41. > :11:46.shellfish is highly prized abroad so most is exported. Oddly enough,
:11:46. > :11:56.the next paella you eat on a Spanish holiday could well
:11:56. > :12:00.
:12:00. > :12:03.contained langoustine landed in a So plentiful of the fish in Loch
:12:03. > :12:13.Fyne that even been been expert fisherman like me can get in on the
:12:13. > :12:17.act. What we want is a big fish like a salmon. In just 50 years,
:12:17. > :12:22.fresh salmon has gone from rare delicacy to every day supermarket
:12:22. > :12:27.fare. And that is possible because the sheltered sea lochs provide
:12:27. > :12:32.ideal conditions for salmon farms. It looks pretty, but this is
:12:32. > :12:41.intensive farming. Iain MacIntyre has been in the business the 23
:12:41. > :12:47.years. How many fish are here? About 55,000. About 85-90 tonnes.
:12:47. > :12:55.It should be easy to catch by it. think I can do it. The risk with
:12:55. > :12:59.such intense stuff is that disease spreads quickly so the salmon are
:12:59. > :13:06.caught and given rogue -- regular health checks. It is a job best
:13:06. > :13:11.left to the experts. Well done! The water contains anaesthetic, harming
:13:11. > :13:21.the fish and making it easier to handle them humid -- humanely.
:13:21. > :13:25.Beautiful fish. We will check the gills. And the eyes. And if in
:13:25. > :13:35.condition. The general feel of the fish, nice and firm. To me it is a
:13:35. > :13:43.
:13:43. > :13:49.For people like me who arrive on boats, Loch Fyne's special
:13:49. > :13:54.attraction is the Crinan Canal, a marvel of 18th century civil
:13:54. > :13:59.engineering. It provided Glasgow's steamers with a nine mile shortcut
:13:59. > :14:04.across country to the sound of Jura. From there they could continue on
:14:05. > :14:11.to the Western Isles. This saved them from the often treacherous 200
:14:11. > :14:16.mile voyage around the Mull of Kintyre. Anna is harbour master.
:14:16. > :14:21.This is an elaborate system. How old is it? Over 200 years old.
:14:21. > :14:26.Still much as she was when she was built. It wasn't as time it saved,
:14:26. > :14:30.look at the benefits. People walking, cycling, and it is also a
:14:30. > :14:36.natural drainage channel. And it creates jobs. If your job is to
:14:36. > :14:44.make people happy? And absolutely. Make sure they enjoy it. A place
:14:44. > :14:49.like this, what else could you The tourists' brochures say that
:14:49. > :14:54.the Callas the prettiest short cut in the world. -- the canal. But who
:14:54. > :14:58.needs a short cut? I am going to relax and enjoy the long way around.
:14:58. > :15:03.Isn't that beautiful? I am going there this weekend. John will be
:15:03. > :15:08.here tomorrow for the very first of our studio shows, telling us where
:15:08. > :15:13.he is setting sail from next. Hugh, your new book, Three Good Things On
:15:13. > :15:19.A Plate, it is all about three good things on a plate! We have designed
:15:19. > :15:29.eight-game to see how well you know your own recipes. That is wicked of
:15:29. > :15:30.
:15:30. > :15:35.So, we have five meals, with three ingredients. The trouble is, they
:15:35. > :15:41.are jumbled up. You have to recreate the meals from your broker.
:15:41. > :15:50.Make sure your phone is off, you cannot phone a friend! 30 seconds.
:15:50. > :15:59.Egg goes well with anchovy and beetroot. Apple, surprisingly, with
:15:59. > :16:05.lobster. Tomato, clams and garlic. Lamb, mushrooms and onion. Is that
:16:05. > :16:11.a parsnip in my hand? Sausage, parsnip. I'll put the onion with
:16:11. > :16:21.the sausage and the past it. Lamb, mushrooms and potatoes, you slice...
:16:21. > :16:26.
:16:26. > :16:34.Five seconds! Cucumber, Apple and Monday, you have got Tuesday rise
:16:34. > :16:41.as well. Wednesday, lamb, potatoes and mushrooms. Thursday, sausage,
:16:41. > :16:47.onion and parsnip. That is correct. Apple, lobster and cucumber on
:16:47. > :16:52.Friday. You could have rearranged them into five, equally fabulous,
:16:52. > :16:55.meals. I suspect we haven't got time. Another spot of British
:16:55. > :17:00.shoreline to explore now. This time it is the cliffs of South Wales.
:17:00. > :17:04.Mike Dilger has been to visit the colony of puffins that made the
:17:04. > :17:08.cliffs their home. De puffin, with its colourful beak
:17:08. > :17:14.and clown like appearance, it must be one of Britain's most
:17:14. > :17:17.distinctive birds. I have seen them on land plenty of times. Today, I'm
:17:17. > :17:23.able to catch up with them in an environment in which they are far
:17:23. > :17:27.more comfortable. That is on the water. The south-west tip of Wales
:17:27. > :17:32.is home to the largest Puffin colony in the south of Britain. But
:17:32. > :17:36.they only come here for four months a year. The rest of the time is
:17:36. > :17:41.spent at sea, for which they are much better adapted and safer from
:17:41. > :17:45.predators. In a few hours, at sunset, they will gather in the
:17:46. > :17:51.water. That is the spectacle I am here to see. Whilst I wait for them
:17:51. > :18:01.to gather, Warden Chris Taylor is going to show me how they monitor
:18:01. > :18:01.
:18:01. > :18:05.the condition of the colony by I live here, but I also live here
:18:05. > :18:10.with the 12,000 puffins. They come back at April. They are out at sea
:18:10. > :18:13.for months on end. They need to start building their nests. Many
:18:14. > :18:18.people do not realise that they build them nest underground? It's a
:18:18. > :18:23.safe haven. They need to breed on land because it is dry, but they
:18:23. > :18:26.also need to avoid predators. biggest threat is from goals, often
:18:26. > :18:33.attacking the adults as they attempt to bring food to their
:18:33. > :18:38.burrow. If they can get far enough in, there will also take the young.
:18:38. > :18:46.To protect them, adult puffins use feet and bills to dig burrows up to
:18:46. > :18:56.three feet deep. To reach the research burrow, we need to walk
:18:56. > :18:57.
:18:58. > :19:04.very carefully. Here we are, at red 36. We are going to measure the
:19:04. > :19:14.weight of the bird. Each study borrower has a lid which we can
:19:14. > :19:15.
:19:15. > :19:20.Fabulous! Probably about three weeks old. Lots of down, which
:19:20. > :19:26.keeps them warm. The Bill is nice and dark. Very unlike the adult.
:19:26. > :19:30.They will not get that colour until they are two or three years old.
:19:30. > :19:38.The first two years of life are spent at sea. Just 20% will survive
:19:38. > :19:44.to return. They need to be fed up to 80 fish a day. Regular weighing
:19:44. > :19:49.helps judge if fish stocks are enough to sustain the colony. This
:19:49. > :19:56.one is a good weight. But it still needs to grow about 50% larger for
:19:56. > :20:02.the greatest chance of survival at sea. Look at that! I am holding a
:20:02. > :20:06.little baby puffin. What a fantastic little powder puff. In a
:20:06. > :20:13.few weeks, it will leave the island without its parents and head out to
:20:13. > :20:18.the open ocean. That is where rye are headed now, as I want to get a
:20:18. > :20:23.glimpse of their life in the water. It's an environment in which they
:20:23. > :20:26.have become perfectly adapted. want to minimise disturbance, the
:20:26. > :20:30.risk being that if they are disturbed they will regurgitate the
:20:30. > :20:40.food they have collected for their young. We will approach very slowly
:20:40. > :20:43.
:20:43. > :20:46.and quietly. Everywhere I look I can see puffins. Unbelievable. When
:20:46. > :20:53.they grouped together in huge numbers like this in the morning
:20:53. > :20:57.and evening, it is known as drafting. These rafts allow them to
:20:57. > :21:01.rest, while there are plenty of lookouts for danger. It's
:21:01. > :21:05.incredible to think that they spent eight months on the water. But when
:21:05. > :21:10.you watch them fly, it's easy to see how they are better adapted to
:21:10. > :21:15.life on the ocean. Their short, stubby wings mean that they have to
:21:15. > :21:18.flatten quickly to stay airborne. When they entered the water, the
:21:18. > :21:26.wingers are transformed into magnificent flippers for flying
:21:26. > :21:31.underwater. As a naturalist, I never cease to be amazed by the
:21:31. > :21:35.splendours that British wildlife has to offer. I am certainly glad
:21:35. > :21:40.that I caught up with this one. It is short-lived, by the end of
:21:40. > :21:45.August this slick of puffins behind may well have left the island for
:21:45. > :21:54.another year. A privilege to see that. They were
:21:54. > :21:58.lovely. I love puffins. I have a good recipe... A you have been
:21:58. > :22:04.sending in all sorts of things that you have found on the beach. Jamie
:22:04. > :22:10.Jarvis found this mammoth bone on the beach in Norwich today. It was
:22:10. > :22:14.verified by a local museum. Tom in Nottingham found this truth, near
:22:14. > :22:21.BAR mouth on the west coast. Speaking of which, it could be a
:22:21. > :22:26.sheep tooth. -- pine mouth. This is from Samantha in Leamington Spa.
:22:26. > :22:30.She found this starfish this weekend. We'd been to Scotland,
:22:30. > :22:34.Wales and the south coast of England to enjoy what we love about
:22:34. > :22:37.our coastline. Time for Janet Street-Porter to weigh in on the
:22:38. > :22:42.issue of a sea creature that finds itself very much unloved.
:22:42. > :22:51.beautiful Kent coastline. Look beneath the surface and you will
:22:51. > :22:56.find something sinister. There are so many of them. An alien invasion.
:22:56. > :23:00.Before we go down to the shore, I would like to run through the risk
:23:01. > :23:08.assessment. This team of specially trained volunteer hit men and women
:23:08. > :23:15.has one target in their sights. It is this monster. The Pacific oyster.
:23:15. > :23:19.We began farming them in the mid- 1960s because alone native oysters
:23:19. > :23:26.were in decline. It was thought our colder waters would prevent them
:23:26. > :23:33.breeding in the wild. But they did not count on the sea getting warmer.
:23:33. > :23:39.William McKnight works for Natural England and is in charge of the
:23:39. > :23:43.year-long project to take out these oysters. They are beginning to
:23:43. > :23:53.establish themselves on dissection. When they become established, they
:23:53. > :23:54.
:23:54. > :23:59.spread through the mussels. mates will come along and soon all
:23:59. > :24:04.of the mussels will be no more? we were not taking action, if you
:24:04. > :24:10.came back in 10 years you would find this is just a complete raft
:24:10. > :24:14.of oysters. The mud flats are used by wading birds. If they do get
:24:14. > :24:18.established, it could affect their breeding habits as well. Pacific
:24:18. > :24:26.oysters are among a long list of non-native species that have
:24:26. > :24:32.settled in Britain, including the grey squirrel, the North American
:24:32. > :24:37.crayfish and heirs thought to be brought over by the Romans. Isn't
:24:37. > :24:41.it like weeding your garden? When you finish one end, you have to go
:24:41. > :24:46.back to the other end and do it all again? Absolutely like that. I
:24:46. > :24:51.thought that this would be a long- term project. I was wrong, it's
:24:52. > :24:56.going to be a forever Project. is a good one. Massive. You can
:24:56. > :25:00.offload all your anger. There are few people that I am I imagining, I
:25:00. > :25:05.can imagine. These are not edible? Yes, those are the ones that you
:25:05. > :25:11.would find foster why are they not picking them up and selling them?
:25:11. > :25:15.Down here in Kent, before you can eat them, they have to be purified.
:25:15. > :25:19.They are cleaned and purified sea water before being sold to
:25:19. > :25:26.restaurants and shops. It is no wonder that they can cost a couple
:25:26. > :25:36.of quid each. It's quite hard to get them off. There is an art to
:25:36. > :25:36.
:25:36. > :25:40.removing the top shell only, said that did -- the delicate chalk they
:25:40. > :25:45.are attached to is not damaged. Does it give you pleasure? I wish
:25:45. > :25:52.there was another way. It is to keep the variety and place on our
:25:52. > :26:00.coastline. How many have you killed this morning? 460. 460? What does
:26:00. > :26:05.it feel like? Smelly! While they are killing off the marauding
:26:05. > :26:10.molluscs over there, I am off to meet a man who makes a living out
:26:10. > :26:13.of them and see what pearls of wisdom he can offer. Oyster farming
:26:13. > :26:18.is big business in Kent, bringing hundreds of thousands of pounds a
:26:18. > :26:25.year for the local economy. This hatchery is run by John Davies, who
:26:25. > :26:28.has been farming Pacific oysters for more than 40 years. While the
:26:28. > :26:33.Natural England volunteers are slaughtering hundreds of them, he
:26:33. > :26:40.is breeding millions to sell. How many are in that be care? 1 million,
:26:40. > :26:46.I would think. 1 million or 2 million. What do you think about
:26:46. > :26:51.that gang of people out on the seashore, attacking Pacific
:26:51. > :26:56.oysters? Well, it is nuts, really. It is a job to keep them alive
:26:56. > :27:00.anyway. I don't know why they were to set them out to kill them. It
:27:00. > :27:05.doesn't make any sense at all to me. Do you think they are going to be
:27:05. > :27:09.successful? Not a chance. They might as well sit on the shore and
:27:09. > :27:13.tell the tide not to commend. Whatever Natural England think of
:27:13. > :27:19.the invading the oysters, locally they are still at the top of the
:27:19. > :27:25.menu. Who would have thought these gorgeous molluscs could end up
:27:25. > :27:35.causing such a stir? Should we let nature take its course walk treat
:27:35. > :27:36.
:27:36. > :27:42.them as nasty pests? I know what I They tend to divide opinion on many
:27:42. > :27:47.levels. Hugh is going to show us some oyster recipes shortly. First,
:27:47. > :27:53.we need to beat oysters. Yesterday was the British oyster opening
:27:53. > :28:00.championship. Sam Tamsanguan, tell us quickly had to shuck and oyster.
:28:00. > :28:07.First one, I will do slowly. And then I will do faster. Put the
:28:07. > :28:12.knife in. Twist to the left. You can hear the oyster cracking. Get
:28:12. > :28:18.the knife through, in the middle of the shell. Cut the top muscle.
:28:18. > :28:28.Remove the top shelf. Isn't that beautiful? Then the bottom one and
:28:28. > :28:29.
:28:29. > :28:35.30 seconds to do this! The second one, I can do quicker. Can you put
:28:35. > :28:41.that into something delicious? Squeeze of lemon, a pinch of pepper.
:28:41. > :28:51.Straight down! That is stunning. If you want to ring the changes, lime
:28:51. > :28:52.
:28:52. > :29:02.and coriander. Horseradish and sour cream. Just a little dab. Amazing!
:29:02. > :29:02.