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..
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!
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.