Neil Forbes and Ghillie Basan are joined by historian Susan Morrison and Chef Fred Berkmiller to celebrate all things slimy as they experiment with Scottish oysters and snails. Neil cooks up some simple grilled oysters while Fred prepares a classic French dish using snails from the island of Barra. We send reporter Karen Elder to meet with Gerard Macdonald, who has launched the island's growing snail industry. Plus, Ghillie meets with author Yemisi Aribisala to discuss her first book, "Longthroat Memoirs", which celebrates her native Nigerian culture and cuisine.