04/09/2012 The One Show


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04/09/2012

Matt and Alex are joined by chef Hugh Fearnley-Whittingstall. Plus features from Mike Dilger, John Sergeant, Janet Street-Porter and Marty Jopson in a celebration of the UK coast.


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

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

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the shoreline of our great nation with stories from newborn puffins

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

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tang of salt to proceedings than fish campaigning, seafood loving

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

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

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

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

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

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

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

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

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

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

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

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investigated. This is Hengist Braehead, just south if

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Sea Life Centre in Brighton where marine biologist Kerry Perkins will

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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something crisp, something sweet and something tart or something

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crumbly, something creamy and something fruity. You can play

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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crooked fingers of the North Atlantic that poke into the

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

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

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

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

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

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

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

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

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

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Luxuriously langoustine has now replaced low-value herring. For

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

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the next paella you eat on a Spanish holiday could well

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

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

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

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fresh salmon has gone from rare delicacy to every day supermarket

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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cliffs their home. De puffin, with its colourful beak

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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attacking the adults as they attempt to bring food to their

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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have become perfectly adapted. want to minimise disturbance, the

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risk being that if they are disturbed they will regurgitate the

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

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

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they grouped together in huge numbers like this in the morning

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

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

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

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

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

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

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wingers are transformed into magnificent flippers for flying

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

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

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

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

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another year. A privilege to see that. They were

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

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

:21:58.:22:04.

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

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

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

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

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

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

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

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

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beautiful Kent coastline. Look beneath the surface and you will

:22:42.:22:51.

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

:22:51.:22:56.

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

:22:56.:23:00.

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

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

:23:08.:23:15.

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

:23:15.:23:19.

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

:23:19.:23:26.

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

:23:26.:23:33.

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

:23:33.:23:39.

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

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establish themselves on dissection. When they become established, they

:23:43.:23:53.
:23:53.:23:54.

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

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

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

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

:24:10.:24:14.

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

:24:14.:24:18.

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

:24:18.:24:26.

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

:24:26.:24:32.

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

:24:32.:24:37.

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

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

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

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

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

:24:56.:25:00.

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

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

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

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They are cleaned and purified sea water before being sold to

:25:15.:25:19.

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

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

:25:26.:25:36.
:25:36.:25:36.

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

:25:36.:25:40.

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

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

:25:45.:25:52.

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

:25:52.:26:00.

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

:26:00.:26:05.

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

:26:05.:26:10.

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

:26:10.:26:13.

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

:26:13.:26:18.

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

:26:18.:26:25.

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

:26:25.:26:28.

Natural England volunteers are slaughtering hundreds of them, he

:26:28.:26:33.

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

:26:33.:26:40.

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

:26:40.:26:46.

that gang of people out on the seashore, attacking Pacific

:26:46.:26:51.

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

:26:51.:26:56.

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

:26:56.:27:00.

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

:27:00.:27:05.

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

:27:05.:27:09.

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

:27:09.:27:13.

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

:27:13.:27:19.

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

:27:19.:27:25.

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

:27:25.:27:35.
:27:35.:27:36.

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

:27:36.:27:42.

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

:27:42.:27:47.

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

:27:47.:27:53.

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

:27:53.:28:00.

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

:28:00.:28:07.

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

:28:07.:28:12.

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

:28:12.:28:18.

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

:28:18.:28:28.
:28:28.:28:29.

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

:28:29.:28:35.

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

:28:35.:28:41.

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

:28:41.:28:51.
:28:51.:28:52.

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

:28:52.:29:02.
:29:02.:29:02.

Matt and Alex are joined by River Cottage chef Hugh Fearnley Whittingstall and in a celebration of the British coast, Mike Dilger visits a South Wales Puffin colony and John Sergeant sets sail for Loch Fyne. Plus Janet Street-Porter investigates oyster culling in Kent and Marty Jopson meets an 8 year old who made a lucky find on a Dorset beach.