04/09/2012 The One Show

Hello and welcome to The One Show, with Matt Baker. And Alex Jones..

As we enjoyed a late burst of summer, tonight we are celebrating

the shoreline of our great nation with stories from newborn puffins

to finding a fortune on a beach in Dorset. Who better to bring the

tang of salt to proceedings than fish campaigning, seafood loving

Hugh Fearnley-Whittingstall! For you've got your sandals on. Fresh

from the coast with my sandals. look very well. Thank you. Talking

things see related, there's been a big step forward in your fish fight.

Our campaign to end discards in European waters. We had good news

in July, which is that the European Union fisheries ministers got

together and said we will find a way to end discards. It is on the

agenda. It is not a done deal, there will be a lot more talk and

then in November we will pretty much know how they will do it and

over what timescale. Sooner rather than later, hopefully. As we said,

our films have a coastal fame and the first is about a young lad who

made a need it -- an amazing discovery in Dorset. Marty Jopson

investigated. This is Hengist Braehead, just south if

Christchurch in Dorset. It was the scene of a rather unusual discovery.

Charlie and Alec, what were you doing on the beach? Taking our dog

for a walk. Charlie was picking up bits and pieces. He keep -- came

across a piece of amber Grist. found this lump, what did you think

it was? I thought it was another piece of rubbish. We took it home

and had a look at some pictures on the internet. It is really light.

It is quite waxy and weird. There's not many things it can be. It's not

flocks are more jetsam. It is something unusual. Everybody says

it is worth a lot of money, but until that happens... It is quite

rare to find Ambergris on our shores. The last discovery was on a

Welsh beach in 2008. And at risk is also known as whale vomit because

it starts its life as a secretion inside the stomach of the sperm

whale Andover years of sun and sea water it gradually gets harder and

harder until you end up with this. Ambergris is used in the perfume

industry. It is also apparently an aphrodisiac. Charlie wants to make

sure his floating gold is the real deal so we have travelled to the

Sea Life Centre in Brighton where marine biologist Kerry Perkins will

be able to carry out a few tests. What do you think? Let's have a

smell. Have you smelted? Yes. does it smell like? Musty. You're

right. How well does it? Quite young. About five years. How does

the age affect the quality and the smell? As it matures, a bit like a

fine wine or cheese, the smell gets sweeter and sweeter. If it was 20

years old, it would smell like perfume and it would be worth a lot

more. Some perfumery is one particular smells. It what his

next? We need to do another test. Ambergris is very, very interesting.

It has quite a lonely equivocation point. You can do it at 60 Celsius.

If you put a hot needle on it at 100 degrees, it goes smoky and it

produces a thick smoke. Look at that! It has melted a bit. That is

exactly what we would expect to see. Charlie, it looks like it is

definitely improbably, as far as we can tell, and progress. Are you

pleased? Yes. Do you think you will sell it? Yes. What would you do

with the money? I would spend it on an indoor Animal House. Fantastic!

What a good boy and a good forehead. Have you ever heard of Ambergris?

Yet. Extraordinary stuff. I know a man who were looking for it on the

coast of Kenya with the spaniel whom he trained to sniff it. He was

convinced he would make his fortune, but he didn't find any! He even a

dog was no good. He would rather have had a truffle. What is the

strangest thing you have found on a beach? I once found my own boat

took several months... I was trying to put a lobster off the boat and

it slipped out of my hand. Were you looking for it? And not at all. I

stumbled on it on the bench -- beach months later. We would like

to you know if you have found anything interesting on the beach

this summer. You can e-mail us. are here to chat about your new

book, Three Good Things On A Plate. Why do you think three is the magic

number? We know that three is the magic number. Whether it is in

religion. But in food it works all the time. Ham, egg and chips.

Rhubarb crumble and custard. Mozzarella, avocado, tomato. The

reason I think it works so well is because three gives you a great

opportunity to play with tastes and textures together. It might be

something crisp, something sweet and something tart or something

crumbly, something creamy and something fruity. You can play

around with those ideas endlessly and have a huge amount of fun.

can't tell you how delighted I was when I saw you outside with a

little bag, you had been cooking. This is what you have produced.

have a starter, main and desert. have a salad meet thing. This is

roasted squash with ricotta. And air-dried ham. You get the

sweetness of the squash, the salty tang of the hammer and the creamy

ricotta. Mackerel and boy leafage goes very well with the sharpness

of orange, but you have the aromatic crunch of the ceremony --

celery. How many of the three good things did you getting your mouth?

You don't think about putting celery with mackerel. I used to do

it with fennel and I just tried celery for a change. You get a

similar aromatic crunch. That is lovely. This is home-made lemon

curd. Lemon curd, yoghurt and fresh blueberries. It is my way of doing

simple, easy food. Things that don't fit together well, that don't

take a lot of time to prepare. They can end up tasting very exciting.

what should we definitely avoid? What three things would be the

worse things to put together on a plate? Chocolate, catch up and

anchovies. -- ketchup. The I've had worse in the sand which! Speaking

of three, you have another special called Three go mad, a River

Cottage special. We've done a couple of these over the summer and

we will do a couple more in the autumn. It has a lot of fun. It

started with the Channel 4 mash-ups project in the new year when we

hosted the news team from Channel 4. They shuffle dawn of the programmes

around and we ended up with the Channel 4 News team. We thought

taking people who have got... We know them well and we have have

them in our living rooms, but they don't know a great deal about food.

They don't spend a lot of time in a rural environment. Shaking some

good country sense into them. you are with three comedians.

a good opportunity for me to gauge your skill levels. You are leaving

us to Kurt? With no instruction? Yes. You look really nervous. It

will be fine. No. He does not that hard. That is cruel. A I've driven

a car, but I've never made one. Robert Webb and Ruby Wax. Hell

seriously did they take it? very! To begin with there were

unfairly riotous, but they settle down and in the end I think they

learned a lot. Lee Mack was released leaked -- sweet. He

couldn't believe he could go out into the garden and eat peas. He

got a childish thrill out of that. He is a beans on toast fiend. We

educated him with broad beans and a little bit of bacon. I could do

with a few days in River Cottage. Your phone! It is Lee Mack.

busy! Three Good Things On A Plate is out on Thursday. It is time to

head up to Scotland for the first of three films exploring the

stunning sea lochs. The John Sutton was the lucky man and it didn't

take him long to set sail for Loch Fyne. -- John Sergeant. The rugged

shores of Scotland's wild west A place of dramatic mountain

scenery. Wildlife. And our very own fiords. The sea lochs. Long, deep,

crooked fingers of the North Atlantic that poke into the

Highland landscape. And to my mind, the best way to see them is from a

I've been chartering boats like this for a week every summer for

the past 20 years. Today I'm sailing the elegant 46 ft bonito.

This is Loch Fyne, there towards the sea, that is the Isle of Arran,

that is the Mull of Kintyre. Loch Fyne, very fine! Fishing these

waters still provides a good living, but they catch landed at the

picturesque harbour in Tarbert has changed. From a time of sailing

ships, this was part of the great herring industry. The herring have

long since gone, but seafood still underpins the local economy.

Luxuriously langoustine has now replaced low-value herring. For

shellfish is highly prized abroad so most is exported. Oddly enough,

the next paella you eat on a Spanish holiday could well

contained langoustine landed in a So plentiful of the fish in Loch

Fyne that even been been expert fisherman like me can get in on the

act. What we want is a big fish like a salmon. In just 50 years,

fresh salmon has gone from rare delicacy to every day supermarket

fare. And that is possible because the sheltered sea lochs provide

ideal conditions for salmon farms. It looks pretty, but this is

intensive farming. Iain MacIntyre has been in the business the 23

years. How many fish are here? About 55,000. About 85-90 tonnes.

It should be easy to catch by it. think I can do it. The risk with

such intense stuff is that disease spreads quickly so the salmon are

caught and given rogue -- regular health checks. It is a job best

left to the experts. Well done! The water contains anaesthetic, harming

the fish and making it easier to handle them humid -- humanely.

Beautiful fish. We will check the gills. And the eyes. And if in

condition. The general feel of the fish, nice and firm. To me it is a

For people like me who arrive on boats, Loch Fyne's special

attraction is the Crinan Canal, a marvel of 18th century civil

engineering. It provided Glasgow's steamers with a nine mile shortcut

across country to the sound of Jura. From there they could continue on

to the Western Isles. This saved them from the often treacherous 200

mile voyage around the Mull of Kintyre. Anna is harbour master.

This is an elaborate system. How old is it? Over 200 years old.

Still much as she was when she was built. It wasn't as time it saved,

look at the benefits. People walking, cycling, and it is also a

natural drainage channel. And it creates jobs. If your job is to

make people happy? And absolutely. Make sure they enjoy it. A place

like this, what else could you The tourists' brochures say that

the Callas the prettiest short cut in the world. -- the canal. But who

needs a short cut? I am going to relax and enjoy the long way around.

Isn't that beautiful? I am going there this weekend. John will be

here tomorrow for the very first of our studio shows, telling us where

he is setting sail from next. Hugh, your new book, Three Good Things On

A Plate, it is all about three good things on a plate! We have designed

eight-game to see how well you know your own recipes. That is wicked of

So, we have five meals, with three ingredients. The trouble is, they

are jumbled up. You have to recreate the meals from your broker.

Make sure your phone is off, you cannot phone a friend! 30 seconds.

Egg goes well with anchovy and beetroot. Apple, surprisingly, with

lobster. Tomato, clams and garlic. Lamb, mushrooms and onion. Is that

a parsnip in my hand? Sausage, parsnip. I'll put the onion with

the sausage and the past it. Lamb, mushrooms and potatoes, you slice...

Five seconds! Cucumber, Apple and Monday, you have got Tuesday rise

as well. Wednesday, lamb, potatoes and mushrooms. Thursday, sausage,

onion and parsnip. That is correct. Apple, lobster and cucumber on

Friday. You could have rearranged them into five, equally fabulous,

meals. I suspect we haven't got time. Another spot of British

shoreline to explore now. This time it is the cliffs of South Wales.

Mike Dilger has been to visit the colony of puffins that made the

cliffs their home. De puffin, with its colourful beak

and clown like appearance, it must be one of Britain's most

distinctive birds. I have seen them on land plenty of times. Today, I'm

able to catch up with them in an environment in which they are far

more comfortable. That is on the water. The south-west tip of Wales

is home to the largest Puffin colony in the south of Britain. But

they only come here for four months a year. The rest of the time is

spent at sea, for which they are much better adapted and safer from

predators. In a few hours, at sunset, they will gather in the

water. That is the spectacle I am here to see. Whilst I wait for them

to gather, Warden Chris Taylor is going to show me how they monitor

the condition of the colony by I live here, but I also live here

with the 12,000 puffins. They come back at April. They are out at sea

for months on end. They need to start building their nests. Many

people do not realise that they build them nest underground? It's a

safe haven. They need to breed on land because it is dry, but they

also need to avoid predators. biggest threat is from goals, often

attacking the adults as they attempt to bring food to their

burrow. If they can get far enough in, there will also take the young.

To protect them, adult puffins use feet and bills to dig burrows up to

three feet deep. To reach the research burrow, we need to walk

very carefully. Here we are, at red 36. We are going to measure the

weight of the bird. Each study borrower has a lid which we can

Fabulous! Probably about three weeks old. Lots of down, which

keeps them warm. The Bill is nice and dark. Very unlike the adult.

They will not get that colour until they are two or three years old.

The first two years of life are spent at sea. Just 20% will survive

to return. They need to be fed up to 80 fish a day. Regular weighing

helps judge if fish stocks are enough to sustain the colony. This

one is a good weight. But it still needs to grow about 50% larger for

the greatest chance of survival at sea. Look at that! I am holding a

little baby puffin. What a fantastic little powder puff. In a

few weeks, it will leave the island without its parents and head out to

the open ocean. That is where rye are headed now, as I want to get a

glimpse of their life in the water. It's an environment in which they

have become perfectly adapted. want to minimise disturbance, the

risk being that if they are disturbed they will regurgitate the

food they have collected for their young. We will approach very slowly

and quietly. Everywhere I look I can see puffins. Unbelievable. When

they grouped together in huge numbers like this in the morning

and evening, it is known as drafting. These rafts allow them to

rest, while there are plenty of lookouts for danger. It's

incredible to think that they spent eight months on the water. But when

you watch them fly, it's easy to see how they are better adapted to

life on the ocean. Their short, stubby wings mean that they have to

flatten quickly to stay airborne. When they entered the water, the

wingers are transformed into magnificent flippers for flying

underwater. As a naturalist, I never cease to be amazed by the

splendours that British wildlife has to offer. I am certainly glad

that I caught up with this one. It is short-lived, by the end of

August this slick of puffins behind may well have left the island for

another year. A privilege to see that. They were

lovely. I love puffins. I have a good recipe... A you have been

sending in all sorts of things that you have found on the beach. Jamie

Jarvis found this mammoth bone on the beach in Norwich today. It was

verified by a local museum. Tom in Nottingham found this truth, near

BAR mouth on the west coast. Speaking of which, it could be a

sheep tooth. -- pine mouth. This is from Samantha in Leamington Spa.

She found this starfish this weekend. We'd been to Scotland,

Wales and the south coast of England to enjoy what we love about

our coastline. Time for Janet Street-Porter to weigh in on the

issue of a sea creature that finds itself very much unloved.

beautiful Kent coastline. Look beneath the surface and you will

find something sinister. There are so many of them. An alien invasion.

Before we go down to the shore, I would like to run through the risk

assessment. This team of specially trained volunteer hit men and women

has one target in their sights. It is this monster. The Pacific oyster.

We began farming them in the mid- 1960s because alone native oysters

were in decline. It was thought our colder waters would prevent them

breeding in the wild. But they did not count on the sea getting warmer.

William McKnight works for Natural England and is in charge of the

year-long project to take out these oysters. They are beginning to

establish themselves on dissection. When they become established, they

spread through the mussels. mates will come along and soon all

of the mussels will be no more? we were not taking action, if you

came back in 10 years you would find this is just a complete raft

of oysters. The mud flats are used by wading birds. If they do get

established, it could affect their breeding habits as well. Pacific

oysters are among a long list of non-native species that have

settled in Britain, including the grey squirrel, the North American

crayfish and heirs thought to be brought over by the Romans. Isn't

it like weeding your garden? When you finish one end, you have to go

back to the other end and do it all again? Absolutely like that. I

thought that this would be a long- term project. I was wrong, it's

going to be a forever Project. is a good one. Massive. You can

offload all your anger. There are few people that I am I imagining, I

can imagine. These are not edible? Yes, those are the ones that you

would find foster why are they not picking them up and selling them?

Down here in Kent, before you can eat them, they have to be purified.

They are cleaned and purified sea water before being sold to

restaurants and shops. It is no wonder that they can cost a couple

of quid each. It's quite hard to get them off. There is an art to

removing the top shell only, said that did -- the delicate chalk they

are attached to is not damaged. Does it give you pleasure? I wish

there was another way. It is to keep the variety and place on our

coastline. How many have you killed this morning? 460. 460? What does

it feel like? Smelly! While they are killing off the marauding

molluscs over there, I am off to meet a man who makes a living out

of them and see what pearls of wisdom he can offer. Oyster farming

is big business in Kent, bringing hundreds of thousands of pounds a

year for the local economy. This hatchery is run by John Davies, who

has been farming Pacific oysters for more than 40 years. While the

Natural England volunteers are slaughtering hundreds of them, he

is breeding millions to sell. How many are in that be care? 1 million,

I would think. 1 million or 2 million. What do you think about

that gang of people out on the seashore, attacking Pacific

oysters? Well, it is nuts, really. It is a job to keep them alive

anyway. I don't know why they were to set them out to kill them. It

doesn't make any sense at all to me. Do you think they are going to be

successful? Not a chance. They might as well sit on the shore and

tell the tide not to commend. Whatever Natural England think of

the invading the oysters, locally they are still at the top of the

menu. Who would have thought these gorgeous molluscs could end up

causing such a stir? Should we let nature take its course walk treat

them as nasty pests? I know what I They tend to divide opinion on many

levels. Hugh is going to show us some oyster recipes shortly. First,

we need to beat oysters. Yesterday was the British oyster opening

championship. Sam Tamsanguan, tell us quickly had to shuck and oyster.

First one, I will do slowly. And then I will do faster. Put the

knife in. Twist to the left. You can hear the oyster cracking. Get

the knife through, in the middle of the shell. Cut the top muscle.

Remove the top shelf. Isn't that beautiful? Then the bottom one and

30 seconds to do this! The second one, I can do quicker. Can you put

that into something delicious? Squeeze of lemon, a pinch of pepper.

Straight down! That is stunning. If you want to ring the changes, lime

and coriander. Horseradish and sour cream. Just a little dab. Amazing!