| Newscaster: And right now it’s time for athletics, and over to Brian | 
| Goebells in Paris. | 
| Goebells: Hello, well you join us here in Paris just a few minutes before the | 
| start of today’s big event: the final of the Men’s-Being-Eaten- | 
| By-A-Crocodile event. | 
| I’m standing now by the crocodile pit where- | 
| AAAAAAHHHHH! | 
| (FX: Crocodiles eating, French exclamations and sirens) | 
| Newscaster: Ah. | 
| Well I’m afraid that we’ve lost Brian. | 
| While they’re sorting | 
| that out, we have a report from Barry Loathesome in Loughborough on | 
| the British preparations for this most important event. | 
| Loathesome: Here at Lughtborrow are the five young men chosen last week to be | 
| eaten by a crocodile for Britain this summer. | 
| Obviously, the most | 
| important part of the event is the opening 60 yard sprint towards | 
| the crocs. | 
| And twenty-two year old Nottingham schoolteacher Gavin | 
| Watterlow is rated by some not only the fastest but also the | 
| tastiest British morsel since Barry Gordon got a bronze at | 
| Helsinki. | 
| In charge of the team is Sergeant Major Harold Duke. | 
| Duke: Aww, well, you not only got to get in that pit first, you gotta | 
| get EATEN first. | 
| When you land in front of your croc, and 'e opens | 
| his mouth, I wanna see you right in there. | 
| Rub your 'ead up | 
| against 'is taste buds. | 
| And when those teeth bite into your flesh, | 
| use the perches to thrust yourself DOWN his throat… | 
| Loathesome: Duke’s trained with every British team since 1928, and it’s his | 
| blend of gymnastic knowhow, reptilian expertise and culinary skill | 
| that’s turned many an un-appetizing novice into a crocodilic | 
| banquet. | 
| Duke: Well, our chefs have been experimenting for many years to find | 
| a sauce most likely to tempt the crocodile. | 
| In the past, we’ve | 
| concentrated on a fish based sauce, but this year, we are reverting | 
| to a simple bernaise. | 
| Loathesome: The British team are worried because Olympic regulations allow | 
| only the competitor’s heads to be sauced. | 
| Gavin Morolowe… | 
| Morolowe: Yes, well, I mean, (clears throat) you know, four years ago, | 
| everyone knew the Italians were coating the insides of their legs | 
| with bolognaise, the Russians have been marinating themselves, One | 
| of the Germans, Biolek, was caught actually putting, uh, remolarde | 
| down his shorts. | 
| And the Finns were using tomato flavoured running | 
| shoes. | 
| Uh, I think there should either be unrestricted garnishing, | 
| or a single, Olympic standard mayonnaise. | 
| Loathesome: Gavin, does it ever worry you that you’re actually going to be | 
| chewed up by a bloody great crocodile. | 
| Morolowe: The only thing that worries me, Jim, is being the first one down | 
| that gullet. | 
| Loathesome: Well, the way things are going here at Loughborough, it looks as | 
| though Britan could easily pick up a place in the first seven | 
| hundred. | 
| But nothing’s predictable in this tough, harsh, highly | 
| competitive world where today’s champion is tomorrow’s crocodile | 
| shit. | 
| And back to you, in the studio, Norman. |