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With the rise of Octopus in the waters causing a shortage of other seafood, restaurants are embracing the new found delicacy and it's proving quite the hit. Scientist, Dr Simon Thomas explains the over abundance of octopus, then we hear from Head Chef at Le Nautique in St Peter Port Louis Mason about all the ways he cooks octopus, and then up to L'Ancresse Kiosk where Deirdre Dudley-Owen and Isobel Millis talk about the learning curve of a new dish. Presented by Tim Hunter with interviews by reporter Alex Osborne