04/09/2012 The One Show


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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!


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