 In a bid to escape the bank holiday crowds, me and my friend Nick jumped in his convertible hairdresser's car and headed out into the Yorkshire Dales, armed with just a pair of speeders and a flute. Stay tuned. Hello and welcome to another video. I'm out and about in Yorkshire. Not camping. I've just come out to explore these waters. Maybe handball a few crayfish into my mouth and just have a nice day out. And this video is sponsored by, kindly sponsored by Hello Fresh. If you don't know is a meal prep thing so that it takes all the stress out of going to the shop and getting all your meals sorted. You just go online, choose what you want and that'll just get delivered to your door with all the instructions on how to do it. Everything's numbered so it corresponds with this easy to use menu. And I've been using it mate and it's been just making me fall back in love with using recipes and getting it kitchen and just putting my tunes on or an iPodcast and just getting into it. And they've given me a code which is here and that'll give you this. And so if you want to check out downstairs there'll be a link below. And yeah go check it out and get a bit of a discount off your first order. Cheers. Back on with it. And there we go back look. I'm here with me mate, Nicholas. Nicholas Wichel. There he is look. The human, human whatever. And we've got some musical instruments. We're going to catch some crayfish, eat crayfish and Nick's going to serenade me with the penny whistle. Look at this. No latch, no lock. Just what we're working with. Just human kindness can shut that and that's what we're all about. Follow latch and locks for more. Can't stay in for long. I've got no wet suit. I've got none of me gear. And it still is early into April so it's freezing cold. We'll see if we can smash and grab a few crayfish and see what we can bring you. Nice. We're off in. Stopwatch on. We're using a stopwatch because we know our limits. We don't want to get that carried away because I've done this before and I've carried away and it looks like I'm going to die. Cool. The Maldives. She's gone. It's what they're getting into and this is nothing diving for crayfish. Definitely got a little feed here. He's going to try and break his crayfish cherry but we'll keep an eye on the tide because he's getting chilly. We'll eat tonight, kids. We'll eat tonight. Bag it and tag it. Well done, mate. Make our way back up river. Sun's coming out. Glorious. So we're going to make our way back up river, pull out whatever we can. Just seeing a trout could have tickled it's bit. But a laugh will make our way back up. It's clear, mate. We're out now. I think we're in for about 15 minutes but I prefer to make sure. It's starting to get a bit cold to say the least so we got out. We've done all right. Nick managed to get one. The hook is crayfish cherry. The rest are just in the dry bag so I'll have a little look. And here they are, look. So that's 15 minutes worth. And these 25 minutes we're in there. We've got a corralum because they'll get away. That's a beauty. Look at these. These are the signal crayfish but we'll talk a bit more about that later. Right, get him back in. Too cold to float. Hi guys. Welcome to another video. I'm out in the Yorkshire Dales doing a bit. I've not eaten for about two weeks so I'm going to go and see what I can forage just to keep myself alive. Peace and love yo. A bit of char cloth, a bit of flint and a steel. And that's how I end the corp. Into the nest we go. We'll have to see if we can play our cards right. It's going to snare, that's not going to go anywhere. I've made these little clips on it. And I've made a video on how to make these clips. I'll leave it here. Check it out. Right, let's dispatch these crayfish. I'll show you how to do that. Look at a decent sized one. I can show you. This is quite big for the crayfish. And this is the American signal crayfish. You can tell by the orange under there. The sheer size of them compared to our native white claw crayfish. These are an invasive species. And because of these our own crayfish is on the decline. I'm going to dispatch this to show you how to do it. I'll probably cut this bit out for you who can't handle it. Using the spider core. It feels nothing. Any residual movement now is just the nerves. And then it sees all flopped out. And you see that tail there? The fan of the tail. You want to be using the central bit of the tail. Get hold of that. I'm going to move it to one side. You'll hear a click. Click. And then another way. Click again. And if we just pull that. It takes a little bit of a month. But there you go. And the intestinal tract will come all out attached to that in a one-er. And then that's your crayfish. It's dispatched and it's cleaned out and ready for the pot. You know any meatloaf? RIP meatloaf. What is it? What meatloaf? Now I was going to try and play my favourite things. Do Lord at Rings. A bit of a stir. Hang on. Cut. Come on, Smiggle. Get cooking. You stick to cooking. I'll stick to fluting. Yeah. Okay. I'll just crop you out. Until they're nice and pink. We'll bring that to the boil. Again, now that it's cooled down with the crayfish in it. We'll bring that to the boil. And once it's boiled, that'll be it. We'll just take it off and it'll just simmer. And they'll be nice and done. It's a woodland stew. The main meat that you want to be having is in the tail. We'll have a look at the claw meat. That is quite a different taste. And then you can use the heads as a stock. If it was a survival situation, they'd go back and we'd make like a bisque or a stock and reduce it down and get the nutrients out of the shells and that. So I'll just get them and crush them at the side. Like that. And it just loosens them up. And they just pop out. That's your classic crayfish tail. So as you can see, definitely a labor of love. That's good actually. I like it. That's really good. And then you can go into claws as well. That bit comes out. So just dirty that cartilage there. The tough like, tough little, little bleeders. But the good thing you can do with these is if you've got, you know, if you're camping out you can boil a load up and you can just chill by fire and just take your time, you know, taking them to bits. And there you go, that's a decent bit of claw meat which has a different flavour to the tail just like in lobster. That's good. There's a bit of arse still in it. It's a bit of head stuff. It's fine. You can eat that. So this is Nick's that is caught, killed, cooked and he's going to eat it himself. Yeah? Good good. We'll chuck our shells into one place and then we're going to dig a little hole and bury them because they are, they don't look natural. Cheers. Well this is what our ancestors would have done many moons ago. We'll be full after this like ready for a few pints. You're right. A bit claws. There you go. Two more of these and I'll be full. Yeah, who's going to carve? You're going to carve it. Or what this wet patch, it's mainly just crayfish juice that I've been sat in for the last 10 minutes which is pretty much just marinated my left bum cheek. So that's that because that's going to smell good, isn't it? When I get in Nick's car. To the naysayers who doubt me for wearing a bum bag all the time, I've had to wear these leggings for crayfish arse and this bum bag's coming in. It's manned down my pockets. Secondly, don't look up my arse while I'm tidying up yet. There's not much to tidy up because it was on it bush box, no heat in the ground. It's only a little bit of ash so we've tidied all our crayfish away. We'll just kick that about a little bit and then absolutely no trace there whatsoever. It's influenced us in the wild. It looks like he's fallen for a portal in the 80s. A VHS workout video. Sweat band on, leggings on. Finished with a flat cap, the cherry on the top. To the right, to the sun, to the moon! Right, we're absolutely bursting at the seams now after that crayfish medley. A delightful end for there. It's good. Just to be able to see them. Hunt them, it's nice and real hunting but it kind of feels like it. That's where your food comes from. We're losing the light but we've decided as it's Easter we're going to try and make a run for this waterfall and see if we can get there before it gets dark. We're going to go in it anyway so the next shot will either be us in the waterfall or in the dark or in the light. We'll see you there. There we go. Nice little punch fill. The lighting is great on this because it's really good in low light and it's a lot darker than it makes out. We've maybe got about 10 minutes, 15 minutes so it's deep enough there to get you up to our neck and just not look for crayfish just chill out a little bit. Wash some of that crayfish. You know that old saying about washing the old crayfish due to the day off here. I'm hearing from the front line that it's significantly colder. Oh, you won't!