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September 17, 1995
Overview
The gourmet chef holds his annual feast for the restaurant staff - a clam bake on the sands around Padstow - then embarks on a nocturnal hunt for soft-shell crabs in a remote part of the estuary. Finally, he prepares a delicious seafood salad using ingredients gathered from local rock pools, including mussels, limpets, whelks and samphire.
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